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Susan's Favorite Recipes , Richland Hills, TX (2025)

09/04/2025

Thick, Fudgy, One Bowl Brownies

Ingredients
- 5 ounces semi-sweet chocolate, chopped (about 1 cup)
- 2 ounces unsweetened chocolate, chopped
- 8 tablespoons (1 stick) unsalted butter, cut into quarters
- 3 tablespoons cocoa powder, sifted
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon table salt
- 1 cup (5 ounces) all-purpose flour

Preparation

Adjust an oven rack to the lower-middle position and heat the oven to 350F.

Line an 8-inch square baking pan with two pieces of foil and spray with vegetable oil spray.

Melt the semisweet and unsweetened chocolate and butter in a large heatproof bowl set over a sauce plan of barely simmering water, stirring occasionally with a spatula (or wooden spoon) until smooth.

Remove bowl from heat and stir in the cocoa powder until smooth.

Set aside to cool.

Once mixture has cooled, stir in the eggs, sugar, vanilla and salt until combined.

Add flour, stirring until just combined.

Transfer the batter to the prepared pan; spread the batter into the corners and smooth the surface using your spatula.

Bake until slightly puffed and a toothpick or wooden skewer inserted into the center of the brownies comes out with a few moist crumbs attached, 35-40 minutes.

Cool the brownies on a wire rack to room temperature.

Loose the edges with a paring knife and lift the brownies from the pan using the foil extensions.

Cut the brownies into 1-inch squares and serve.

Source: Foodista

09/02/2025

Grilled Fish With Sun Dried Tomato Relish

Ingredients
- 1/2 teaspoon balsamic vinegar
- 150g cucumber
- 1 teaspoon extra virgin olive oil
- 5 leaves of mint or basil
- 2 tablespoons olive oil
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 2 teaspoons sesame seeds
- 1/2 cup sugar
- 120g sun-dried tomatoes in oil (oil drained)
- 400g firm white fish fillet (I used kingklip)

Preparation

Preheat the oven to 200 deg Celsius.

Lay a sheet of baking paper on a baking tray and grease it lightly with olive oil.

Lay the whole fish fillet on the baking sheet and rub the fish generously with the rest of the olive oil.

Season with salt and pepper.

I like to use Masterfoods Garlic Pepper whenever a recipe calls for salt and pepper.

Place the fish in an oven preheated to 200 deg Celsius for 15-20 minutes until the fish is cooked.

Do not overcook the fish.

The standard, fan-forced or grill functions of the oven may be used.

While the fish is cooking, lightly peel a piece of cucumber.

About 150g large.

Leave some skin on for a prettier appearance.

Cut the cucumber into strips and trim off the seeds.

Retain the crunchy parts.

Dice the cucumber strips.

Set aside the cucumber dices in a bowl.

Use only sun-dried tomatoes that are soaked in oil.

Remove the tomatoes from the jar and drain the excess oil.

Cut the tomatoes into small pieces.

Add the tomatoes to the cucumber.

Stack 5 leaves of mint or basil together.

Roll up the stack of leaves.

Using a pair of kitchen scissors, cut the herbs into fine strips.

Add them to the tomato mixture.

Add salt and pepper to taste, 1/2 teaspoon of sugar, 1 teaspoon of extra virgin olive oil, 1/2 teaspoon of balsamic vinegar and 1 teaspoon of toasted sesame seeds.

Stir the tomato relish mixture well to combine.

Remove the fish from the oven.

Cut into serving portions and place the relish on the top of each fish fillet.

Garnish with sprigs of mint or basil.

Source: Foodista

08/31/2025

Chocolate Pound Cake

Ingredients
- 1 1/2 cups butter, softened
- 3 cups white sugar
- 5 eggs
- 2 teaspoons vanilla extract
- 2 cups of instant coffee granules dissolved in ¼ cup of hot water
- 1 cup buttermilk
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1 teaspoon salt

Preparation

Preheat the oven to 325 degrees F (165 degrees C).

Grease and flour the baking pan.

Mix together the flour, cocoa, baking powder, and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk.

Pour batter into the prepared pan.

Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let cool in a pan for 20 minutes, then turn out onto a wire rack and cool completely.

Source: Foodista

08/27/2025

Lebanese Kibbeh

Ingredients
- 3/4 cup bulgur wheat
- 1 pound finely minced lean lamb, (or beef)
- 1 large onion, grated
- 1 tablespoon melted butter
- salt and fresh ground black pepper, to taste
- 1 sprig mint, for garnish
- 2 tablespoons oil
- 1 onion, finely chopped
- 8 ounces minced lamb or veal
- 1/2 cup pine nuts
- 1/2 teaspoon ground allspice
- 2 1/2 cups Greek yogurt
- 3 cloves garlic, crushed
- 1 tablespoon chopped fresh mint

Preparation

Preheat the oven to 375F degrees.

Rinse the bulgur wheat in a sieve and squeeze out the excess moisture.

Mix the lamb, onion and seasoning, kneading the mixture to make a thick paste.

Add the bulgur wheat and blend together.

To make the filling, heat the oil in a frying pan and fry the onion until golden.

Add the lamb or veal and cook, stirring, until evenly browned and then add the pine nuts, allspice and salt and pepper.

Oil a large baking dish and spread half of the meat and bulgur wheat mixture over the bottom.

Spoon over the filling and top with a second layer of meat and bulgur wheat, pressing down firmly with the back of a spoon.

Pour the melted butter over the top and then bake on the oven for 40-45 minutes until browned on top.

Meanwhile make the yogurt dip.

Blend together the yogurt and garlic, spoon into a serving bowl and sprinkle with the chopped mint.

Cut the cooked kibbeh into squares or rectangles and serve garnished with mint and accompanied by rice and the yogurt dip.

Source: Foodista

08/24/2025

Tagliatelle Con Vongole - Pasta With Little Clams

Ingredients
- chili flakes as desired
- 1 1/2 pounds small clams
- 4 cloves chop garlic as you desire
- 4 glugs of olive oil
- handful of chopped parsley
- glass of white wine
- 1/4 of a yellow onion, diced

Preparation

In a large skillet over medium - low heat olive oil, saut garlic & onions - slowly until translucent.

About 7-10 minutes with no color.

Add your chili flakes.

Turn up the heat to medium-high.

Throw in your washed clams into the pan & saute for 1 - 2 minutes.

Add in white wine,cover & bring to a boil.

Lower to a simmer & cook 2-3 minutes until all the clams have opened.

Turn the heat off & toss in your parsley.

Check your seasons - it shouldn't need any salt as when the calms open they release sea water.

Serve over al dente pasta and give a drizzle of good olive oil over the dish once it's done.

Source: Foodista

08/18/2025

Flank Steak With Garlicky Mediterranean Salad

Ingredients
- 2 tablespoons balsamic vinegar
- 1/2 cup low fat feta, crumbled
- 8 ounces flank steak
- 1 clove garlic, finely minced
- your favorite grill seasoning
- 1 teaspoon lemon juice, fresh squeezed
- 1/2 teaspoon lemon zest
- 4 cups mixed salad greens
- 1 cup mushroom , sliced
- 1/2 tablespoon olive oil
- 10 mediums olives, sliced
- 2 tablespoons fresh oregano, minced
- pepper
- 1/4 cup red onion, thinly sliced
- pinch red pepper flakes
- 2 large roma tomato, diced
- salt

Preparation

Combine olive oil, balsamic vinegar, lemon zest, lemon juice, oregano, garlic and red pepper in a small bowl.

Add lettuce, feta, mushrooms, onion, tomato and olives in a salad bowl.

Toss salad with dressing.

Season flank steak with your favorite grill seasoning.

Heat grill pan over medium heat.

Spray with cooking spray.

Add steak and cook 4-8 minutes per side, depending on how thick and your desired doneness.

Let rest for 5 minutes or more before slicing.

Serve with steak.

Source: Foodista

08/17/2025

Oatmeal Pancake (Yummy & Heart Healthy)

Ingredients
- 1 tablespoon agave
- 1/2 cup whole wheat multi-purpose flour
- 1 tsp baking powder
- ½ cup blueberries
- ½ cup egg whites
- ½ cup fat-free milk
- 1 cup rolled or old style or Irish oats
- maple syrup

Preparation

Add oats to the milk and soak it for 3-4 hours or overnight in the refrigerator.

Add egg white, wheat flour, baking powder, agave or sugar and blend in a processor or a coffee grinder.

Bring a non-stick pan to medium heat and pour 5 to 7 spoons of the mix (non-stick greasing stuff or oil is not really needed for pancakes).

Turn it over in 1 to 2 minutes and take it out once it becomes puffy and golden.

Enjoy with 100% maple syrup.

Source: Foodista

08/16/2025

Roast Fennel And Leek Salad With Butterbeans

Ingredients
- 2 400g cans of butter beans
- 2 fennel bulbs, chopped into thin slices
- 50gr feta cheese
- 1 tbsp of honey
- juice of 1 lemon
- 3 medium leeks, cleaned thoroughly and sliced into about 2cm (just under an inch) pieces
- 2 tbsp of olive oil
- 2 tsp olive oil
- salt and pepper

Preparation

Preheat the oven to 200C / 400F degrees.

Place the fennel and the leeks into a roasting tray, drizzle over the oil and add a little salt and pepper, mix through with your hands until everything is covered with the oil.

Put vegetables in the oven to roast for about 25 minutes.

About halfway through the cooking time, remove from the oven and mix around so that you get a more even browning on the veggies.

The vegetables are ready when some are browned and they have all softened.

Remove from the oven and let it cool a little.

Whilst the vegetables are cooking and mix up the dressing.

Add the beans and the dressing to the roast vegetables, mix through carefully until you get an even looking salad, then check for seasoning.

Place salad into a serving bowl, crumble over the feta and sprinkle over the fennel fronds.

This salad is best served at room temperature.

Source: Foodista

08/13/2025

Hyderabadi Baghara Baingan

Ingredients
- 10-12 baby eggplants
- 3-4 Kashmiri red chilies
- 3 tbsp freshly grated coconut
- 1 tbsp coriander seeds-
- 1 tsp jeera or cumin seeds
- 8-10 curry leaves
- 2 cloves garlic
- 1" piece ginger
- tamarind, small lime sized, soaked and pulp extracted
- 1 tsp oil
- 1 large onion, chopped
- salt to taste
- 1/2 tsp nigella seeds
- 1 tsp sesame seeds
- 1/4tsp turmeric
- 2 tbsps cashew nuts
- 2 tsps jaggery
- 2 tbsps peanuts

Preparation

Wash the eggplants and pat them dry.

Slit the eggplants lengthwise into fours but keep the stems intact. This way, the egg plants remain joined at the stem. Keep aside.

Heat a tspn of oil in a separate pan and add the cumin seeds, peanuts and cashew nuts and fry for a few seconds.

Add ginger, garlic and chopped onion and fry for a min.

Add the turmeric, coriander seeds, coconut and Kashmiri red chilies and fry till the mixture is brown.

Allow the mixture to cool completely and blend to a fine paste using a little water and keep aside.

Heat oil in a thick bottomed pan and fry the egg plants till brown and tender, remove and keep aside.

Add the nigella seeds to the same oil and allow them to crackle.

Stir in the curry leaves and fry for a few seconds.

Add the ground paste, tamarind pulp, salt and jaggery and mix well.

Add the sauteed eggplants and 1/2 cup of water and cook covered over low heat till the egg plants are cooked through and soft.

Serve the curry hot with rice.

Source: Foodista

08/04/2025

Cottage Pie

Ingredients
- 2 lbs. ground beef - 85% lean
- 2 Tbsp. canola oil
- 1 Tbsp. each minced garlic and fresh thyme
- 3 Tbsp. all-purpose flour
- 2 Tbsp. tomato paste
- 1 can diced tomatoes (14.5 oz.)
- 1 cup low-sodium chicken broth
- 1/2 cup dry red wine
- 1 Tbsp. Worcestershire sauce
- 2 tsp. Dijon mustard
- 1 cup frozen green peas
- 1/4 tsp. coriander
- 1/4 tsp. ground ginger
- 1/8 tsp. cinnamon
- 1 pkg. (24 oz.) frozen russet potatoes
- 3 Tbsp. butter
- 1/3 cup milk
- 1 cup shredded white cheddar cheese
- salt and pepper to taste
- 1 cup each, diced onion, carrot, and celery

Preparation

Preheat oven to 400 degrees F.

Coat a 2 quart baking dish with non-stick spray.

Brown ground beef in a saute pan over medium-high heat 8-10 minutes, or until no longer pink.

Drain fat and transfer beef to a paper-towel lined plate.

Heat 2 Tbsp. oil in same pan over medium heat.

Add onion, carrot and celery and sweat; about 5 minutes.

Add garlic and thyme, and cook until fragrant, about 1 minutes. Stir in flour and tomato paste; cook 1 minute.

Whisk in diced tomatoes, broth, wine, Worcestershire, and Dijon; bring to a boil.

Reduce heat to medium low and stir in reserved beef and peas; season with cinnamon, coriander and ginger and salt and pepper to taste.

Transfer filling to prepared baking dish and set aside.

Prepare potatoes according to package directions.

Mash until smooth and add butter and milk and salt and pepper to taste.

Arrange potatoes on top of filling.

Top with cheddar cheese and 2 Tbsp. butter and bake until potatoes and meat are heated through and potatoes begin to brown.

Let pie cool 10-15 minutes before serving.

Source: Foodista

08/03/2025

Quinoa, Pomegranate And Spinach Salad

Ingredients
- salad
- 4 cups baby spinach rinsed
- ½ apple chopped
- ½ cup cooked quinoa (see how to cook here)
- ¼ chopped red onion
- ½ cup pomegranate seeds
- 2 tbsp crumbled blue cheese
- optional: a handful of toasted (or candied) pecans
- ¾ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 1 tsp apple cider vinegar
- 1 tsp maple syrup (honey or agave nectar can be substituted)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp Italian seasoning

Preparation

In a medium bowl place spinach, then top with quinoa, pomegranate, onions, apple and blue cheese.

Add candied (or toasted) pecans (optional).

Source: Foodista

07/31/2025

Layered Cranberry Sauce

Ingredients
- 8 ounces cream cheese (soft)
- 1/2 cup dry roasted peanuts (chopped)
- 2 tablespoons Mayo
- 16 ounces can jellied cranberry sauce

Preparation

Beat the cream cheese and mayo in a bowl with a hand mixer until creamy and spreadable, and then mix in the peanuts.

Put the cranberry sauce in a bowl and mash with a fork.

Spread about half of the mashed cranberry sauce in the bottom of the bowl or parfait dish.

Spread the cream cheese mixture on top of the cranberry sauce, and then gently cover with the remaining cranberry sauce.

Top with more peanuts.

Source: Foodista

Susan's Favorite Recipes

09/04/2025

09/02/2025

08/31/2025

08/27/2025

08/24/2025

08/18/2025

08/17/2025

08/16/2025

08/13/2025

08/04/2025

08/03/2025

07/31/2025

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