Clipmarks | TheCatWhisperer's Food collection

Candied bacon recipe

Tue, 27 Mar 2007 21:24:46 GMT

clipped by: bignosemousie
clipper's remarks: Sounds so delicious.

Clip Source: splatgirlcreates.blogspot.com

Basically, it's just bacon laid out on a sheet pan and covered with a thick layer of brown sugar and then popped in a hot oven, where you can forget about it while you tend to your eggs. The even better part is that is makes zero mess if you take a second to line your sheet pan with foil. No greasy spatter and no pan to wash. How cool is that?
I baked it for about 10 to 15 minutes at 450. The sugar melts while the bacon cooks and it comes out crispy and gooey and sweet and salty and totally insanely delicious. And it solves my sweet vs. savory delimma forever.

Tags: food, bacon, recipe

Butternut Squash Soup

Sun, 22 Oct 2006 15:43:07 GMT

clipped by: bunnicula

Clip Source: thanksgiving.in-honolulu.com

Butternut Squash Soup

October 9th, 2006

INGREDIENTS:

1 cup carrots, peeled and sliced

1 cup chopped onion
1 clove garlic, minced
2 Tablespoons olive oil
1 Tablespoon minced ginger
2 teaspoon curry powder
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 medium butternut squash, peeled, seeded and cut into chunks
3 cups organic apple juice

Directions:

In large saucepan, over medium-high heat, cook carrots, onion and garlic in oil until tender, about 5 minutes. Add ginger, curry, cinnamon and nutmeg; cook for 1 minute. Add squash and apple juice. Heat to a boil. Cover; reduce heat. Simmer for 15 minutes or until squash is tender. In blender or food processor, puree soup, in batches, until smooth. Return to saucepan; heat throughly. Serve hot or chilled. Makes 8 (1 cup) servings.

Total Time to Prepare about 30 minutes or less

Posted in Recipes, Vegan |

Tags: soup, vegan, recipes, squash, apple juice, carrots

Mojito (For BookChick)

Sun, 15 Oct 2006 22:15:19 GMT

clipped by: bunnicula

Clip Source: www.foodnetwork.com

Mojito

Ice
6 ounces light rum
12 mint sprigs, or spearmint, 8 roughly broken apart
6 tablespoons fresh lime juice
4 tablespoons sugar
Club soda
4 slices lime

Place ice in beverage shaker then add in the rum, 8 broken up mint sprigs, lime juice and sugar. Shake well and serve over ice in a high ball glass. Top off each glass with a splash of club soda.
Garnish each with a slice of lime and a sprig of mint.

Tags: rum, mint, drinks, cocktails, alcohol, beverages, recipes

Easy Gluten Free Corn Cakes

Thu, 05 Oct 2006 18:40:03 GMT

clipped by: bunnicula
clipper's remarks: SusanV writes:

Corn cakes are great when you're in a hurry; they cook much more quickly than a pan of corn bread, though if you're feeding a crowd, a pan of corn bread will save more time.

I can't wait to have these alongside some chili.

Clip Source: blog.fatfreevegan.com

Easy Corn Cakes

1 cup yellow corn meal
1/2 cup hot water
3/4 cup chickpea flour (besan) or rice flour
2 tsp. baking powder
1/2 tsp. red pepper flakes
1/2 tsp. salt
1 1/2 tsp. Ener-G Egg Replacer
1 cup soymilk

2 tsp. lemon juice

Mix the corn meal with the hot water until crumbly. Add the remaining dry ingredients, and stir to combine. Mix the soymilk with the lemon juice and pour it into the dry ingredients. Mix well, and set aside while you heat your skillet.

Spray a non-stick or cast iron skillet with a little canola oil. Get it hot, and then cook the corn cakes like pancakes, allowing about 1/4 cup batter per corn cake. Cook until well-browned on each side. Makes about 8-10.

Tags: corn, side dishes, recipes, vegan, gluten free

Pumpkin Muffins

Sun, 01 Oct 2006 14:31:26 GMT

clipped by: bunnicula

Clip Source: madeinalaska.blogspot.com

Clip Source: www.theppk.com

Pumpkin Muffins
Submitted by Isa prep time: 7 minutes | cooking time: 27 - 30 minutes | makes 6 jumbo muffins These are moist and fluffy, with a hint of molasses and warm spicy flavor. This recipes is for 6 jumbo muffins, if you want to make little muffins change the cooking time to 15-20 minutes. Equipment:

Jumbo muffin tin

Ingredients
1 3/4 cups flour
1 1/4 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin (fresh or from a can)
1 tablespoon soy yogurt
1/2 cup soymilk
1/2 cup vegetable oil

2 tablespoons molasses

Directions

Preheat oven to 400 F. Grease muffin tins with vegetable shortening or spray on oil.

Sift together dry ingredients (flour through cloves). In a seperate bowl, wisk together wet ingredients (pumpkin through molasses). Pour wet into dry and combine. Fill muffin tins 2/3 of the way. Bake for 27-30 minutes, till a toothpick inserted in the center comes out clean.

Tags: vegan, recipes, pumpkin, baked goods

Chewy Maple Cookies

Tue, 26 Sep 2006 19:13:16 GMT

clipped by: skwirlinator

Clip Source: cookie.allrecipes.com

Chewy Maple Cookies

"This is a soft chewy cookie with a delicious maple flavor."

Original recipe yield: 3 dozen.

Servings:: 18 (change)

INGREDIENTS:

1/2 cup shortening
1 cup packed brown sugar
1 egg
1/2 cup real maple syrup
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup flaked coconut

DIRECTIONS:

Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a mixing bowl, cream shortening and brown sugar until fluffy. Beat in the egg, syrup, and vanilla until well mixed.
Combine flour, baking powder and salt. Add flour mixture to the creamed mixture. Stir in coconut. Drop by tablespoonfuls 2-inches apart onto greased baking sheets.
Bake at 375 degrees F (190 degrees C) for 10-12 minutes.

Allrecipes' Cookbooks! Save 30% off the cover price. » Learn More!

Tags: chewy maple cookies, recipes, cooking, baking, food, eat

Recipe- Roasted acorn squash, pears & potatoes

Sun, 24 Sep 2006 20:26:54 GMT

clipped by: bignosemousie

Clip Source: www.starchefs.com

Roasted Acorn Squash, Pears and Potatoes With Bucheron Cheese
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By Jody Denton of Merenda Restaurant and Wine Bar - Bend, OR

Adapted by StarChefs

INGREDIENTS:

1 acorn squash, seeded and cut in 1/8-inch wedges

1 pound fingerling potatoes, thoroughly washed

1 pound Cippolini or other small onion, sliced

3 Tablespoons extra-virgin olive oil

Salt and pepper

2 pears, peeled and chopped

4 sprigs fresh thyme

2 Tablespoons aged balsamic vinegar

1/2 cup aged goat cheese, such as Bucheron

Preheat oven to 350°F. In a large mixing bowl, toss acorn squash, potatoes, and onions in 2 Tablespoons extra-virgin olive oil and a little salt and pepper. Evenly distribute mixture onto a baking sheet or large casserole dish. While this is cooking, toss pears and thyme in remaining extra-virgin olive oil with a little salt and pepper and after 45 minutes, add this mixture to the roasting pan. Continue to roast for an additional 15 minutes.

To serve:

Arrange hot vegetables on large, oven-proof serving platter. Drizzle vinegar and sprinkle goat cheese over vegetables. Place entire platter in oven for about 2 minutes in order to lightly melt cheese. Remove from oven and serve immediately.

Tags: recipe, squash, pear, potato

sweet and spicy bacon recipe

Wed, 13 Sep 2006 22:24:24 GMT

clipped by: bignosemousie
clipper's remarks: This looks so good.

Clip Source: orangette.blogspot.com

Sweet-and-Spicy Bacon

Gourmet, September 2006

1 ½ Tbs packed light brown sugar
Rounded ¼ tsp cayenne
Rounded ¼ tsp freshly ground black pepper

1 lb thick-cut bacon (about 12 slices)

Position an oven rack in the middle position, and preheat the oven to 350 degrees Fahrenheit.

In a small bowl, stir together the brown sugar, cayenne, and black pepper.

Arrange the bacon slices in 1 layer—not overlapping—on the rack of a large broiler pan. [Jimmy didn’t use a broiler pan. Instead, he lined a rimmed baking sheet with aluminum foil and put the bacon on the foil. It seemed to work just fine.] Bake the bacon for 20 minutes. Turn the slices over, and sprinkle them evenly with the spiced sugar. Continue baking until the bacon is crisp and deep golden, about 20-35 minutes more, checking every 5 minutes. Transfer to paper towels to drain before serving.

Tags: recipe, bacon

Gluten-Free Pancakes with Raspberries

Fri, 01 Sep 2006 12:20:01 GMT

clipped by: bunnicula

Clip Source: vegangrotto.blogspot.com

Gluten-Free Raspberry Pancakes

Some of my best friends are celiac, so I am always trying to concoct recipes that will satisfy both their needs as well as mine...and a love of raspberries is just an added perk to this stack of scintillatingly light pancakes!

Ingredients:
2 c. brown rice flour (sweet flour is best, if you can find it!)
1 t. baking powder
1 t. baking soda
2 T. brown sugar
1 dash salt
1 c. sour soy milk (1 c. + 1 T. vinegar)
1 t. omega 3-6-9 oil
1 T. flax meal
3 T. water
2 c. frozen raspberries + 1 T. maple syrup

Whisk all ingredients together (except for raspberries), adding water to the batter if it's too thick (it should be rather runny). Pour in desired amounts onto a hot, lightly oiled or nonstick frying pan. When bubbles form on the top and do not fill in when popped, flip the pancakes over, fry till golden on the other side and keep in warm oven or on a covered dish. Meanwhile, either defrost the raspberries to serve as is with the pancakes or combine with the maple syrup in a saucepan. Bring to a boil and stir breifly. Reduce heat and stir till thickened. This makes a lovely compote to serve over the cakes in addition to or in place of syrup.

Makes 4 servings

Tags: baked goods, vegan, recipes, breakfast