World Class Cooking
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Sunday, October 27, 2024
Bisquick Broccoli Quiche
Wednesday, October 9, 2024
WFC Broccoli Cheese Soup
WFC Broccoli Cheese Soup
Spaghetti Carbonara Arancini
Spaghetti Carbonara Arancini
Ingredients:
1/3 cup white rice vinegar
1/3 cup water
1/2 cup white sugar
1 tsp red chili flakes (I use Bolner's Fiesta Brand)
1 tsp garlic powder
1 tsp ginger, minced
1.5 tsp cornstarch
Directions for Sauce:
1. Stir all ingredients (except cornstarch) in a medium-sized saucepan on medium heat.
Monday, August 26, 2024
Broccoli Spaghetti Cheese soup (Zuppa di Broccoli e Spaghetti)
Broccoli Spaghetti Cheese Soup (Zuppa di Broccoli e Spaghetti)
Broccoli and spaghetti is a simple Italian American comfort food,
which has become popular in the United States.
When the Italian immigrants moved to the U.S., they adapted their cuisine
to the ingredients available in their new home.
This dish was made by many of my Italian family members and friends.
It's a delicious, easy-to-prepare meal you can have on the table in minutes.
The Broccoli is sautéed with olive oil and butter with anchovies, onion, and garlic.
It is tossed with spaghetti and topped with grated cheese.
My kids will tell you how we ate this meal at least twice a month.
I decided to turn this popular dish into a broccoli cheddar cheese soup would be fun,
and then top it with twirled spaghetti. It was a family success.
You can serve this soup with or without spaghetti.
Ingredients:
2 TBS olive oil
3 small anchovies
1 cup onions, chopped
3 garlic cloves, minced
2 lbs broccoli florets, fresh or frozen
4 cups chicken or veg broth
1/8 tsp red pepper flakes
2 TBS butter
8 ozs cheddar cheese
4 TBS grated cheese
1 lemon juiced and zested (reserve the zest for pasta)
8 ozs spaghetti, cooked (optional)
Toss the spaghetti with Fresh parsley, coarse pepper, grated cheese, and olive oil.
Directions:
1. Heat the oil in a large pot on med/high heat. Sauté the anchovies until they dissolve. Stir in the
onions. Cover to sweat the onions for 10 mins. Stir in the garlic, broccoli, broth, parsley, pepper flakes, and butter. Bring to a boil, cover, and simmer until broccoli is soft.
2. Stir in the cheese and lemon juice. Taste and season with salt and pepper to your liking.
3. Blend the soup in a blender or use an immersion blender.
4. Serve the soup with approx. 1/2 cup of spaghetti in the center of the bowl.
Thursday, August 22, 2024
Pineapple Sauce
Tuesday, May 14, 2024
Plant-Based Stuffed Sausage Mushrooms
Make Room For Mushrooms!
These great low-carb and vegan mushrooms will be a big
hit on your dining table. Serve them with this delectable
coconut cream sauce to dip them in. Just watch how fast they go.
Plant-Based Stuffed Sausage Mushrooms (with Coconut Alfredo Sauce)
Ingredients:
1 1/2 lbs Baby Bella mushrooms, clean and stems removed
1 TBS ground flaxseed
8 oz plant-based meat
1 cup Carbonaut Seasoned Bread Crumbs (see recipe)
2 cloves garlic, minced
1 TBS onion, minced
1 tsp fennel seeds
2 TBS nutritional yeast
2 TBS fresh parsley, chopped
1/8 tsp red pepper flakes, optional
1 TBS flaxseed, ground
1/4 cup vegan shredded cheese for topping
Directions:
1. Preheat the oven to 350 degrees.
2. Wipe mushrooms and remove stems. Place in a baking dish, lightly greased or lined with a silicon mat or parchment paper.
3. Add the flaxseed to a small bowl. Mix with 3 TBS water and let it sit for 5 mins.
3. Add the flaxseed, meat, crumbs, garlic, onion, fennel seed, nutritional yeast, parsley, and pepper flakes in a medium bowl. Fold together until all ingredients are incorporated well.
4. Stuff each mushroom with the stuffing mix, pressing firmly into the mushroom. Place back onto the baking dish. Sprinkle each mushroom with the shredded cheese. Bake for 30 mins. Top with sauce.
Alfredo Sauce Ingredients:
1 can coconut cream
1 tsp onion, minced
2 garlic cloves, minced
4 TBS nutritional yeast
2 tsp vegetable broth bouillon
2 TBS fresh parsley chopped
Stroganoff Directions:
1. Add all ingredients to a medium size pan. Heat on med/high until it comes to a slight boil. Reduce the temperature and simmer until thickened, approx. 20 mins, stirring every 5 mins.
Friday, June 9, 2023
Super Moist Cornbread
or two of shredded cheddar cheese. This recipe is certainly that flexible.
Don't want to slice it, then scoop it! Yes, turn this recipe into a casserole by spooning
out a serving onto your plate.
My friend Monica likes to entertain. One night she was hosting a "Mexican" theme dinner.
I took this recipe and made Cornbread Donuts. They were a fun way to serve and eat. They
also looked for pretty on the buffet counter.
Ingredients:
1 cup (158 g) cornmeal
1/2 cup (136 g) Linda's All Purpose flour
1 tsp psyllium husk
3 tsp baking powder
1/8 tsp salt
1/2 cup sugar
1 can creamed corn (I used Glory Skillet Creamed Corn)
1/4 cup sour cream
2 large eggs, beaten
1/4 c oil
1/4 cup diced red bell peppers
2 TBS jalapeño, chopped fine (optional)
1 cup shredded cheddar cheese, packed
Directions:
1. Preheat oven to 350 degrees
2. Spray a large 8 x 12 baking dish or cast iron pan with cooking spray on the bottom and along the sides.
3. Add cornmeal, flour, psyllium husk, baking powder, and salt in a large mixing bowl. Mix well.
4. Add sugar, creamed corn, sour cream, beaten eggs, oil, and peppers in the same bowl. Mix well. If you add cheddar cheese, you can fold it in now.
5. Add the batter to the baking dish or cast iron skillet and spread evenly across the dish with a spoon.
6. Bake in the oven for approx. 30-35 mins. You will know cornbread is done by sticking a toothpick in the center of the cornbread, and the toothpick comes out clean. Remove from oven and cool on a rack.
Topping Ideas: Honey, butter, sour cream, scallions