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Recipes
Savory Chicken Soup
By Tamarad12
In a 16-qt pot, on medium heat, heat oil
- tbl of each:
- 2 lbs whole chicken, cut up
- 2 tbl butter or olive oil
- 1 large white onion
- 3 cloves garlic
- 5 celery stalks, cut into bite size pieces
- 5 carrot, bite size pieces
- 1 turnip
- 2 parsnips
- 1 tomato, cut in half
- 4-6 bay leafs
- ground black pepper
- thyme
- oregano
- basil
- or any tasty green herb
- 6 c vegetable broth
Shrimp Scampi Saute w/Tomatoes and Spinach
By Tamarad12
Cook the shrimp in a 12-inch skillet for 6 minutes Add the spinach and tomatoes
- 1/2 carton(16oz)SeaPak Shrimp Scampi (frozen)
- 1 bag (6-10oz) fresh baby spinach
- 1 can(14.5oz) diced tomatoes
- 1/2 of a 16oz pkg linguine cooked and drained (about 4 cups)
- Grated Parmesan cheese
Tangy Asian Citrus Salmon
By Tamarad12
Preheat oven to 375 In a saucepan, combine the soy sauce, balsamic vinegar, the juice from the 2 whole lemons, g...
- 1/2 c soy sauce
- 2 tbsp balsamic vinegar
- 2 whole lemons
- 2 tbsp fresh garlic, grated
- 2 tbsp fresh ginger
- 1 1/2 tbsp brown sugar
- 1/2 tbsp ground black pepper
- 4 salmon fillets
- 4 slices unsweetened pineapple
- Basmati rice
Hot Artichoke-Spinach Dip
By Tamarad12
Recipe courtesy of Food Network Magazine
- Kosher salt
- 1 10-ounce bag baby spinach
- 1 cup packed fresh basil
- 3/4 cup canned cannellini beans, drained and rinsed
- 6 ounces Neufchatel cream cheese
- 1 clove garlic, smashed
- 1/2 cup low-sodium chicken broth
- 1 14-ounce can artichoke hearts, drained, squeezed dry and finely chopped
- 1/4 cup grated parmesan cheese
- 3/4 cup shredded low-fat mozzarella cheese
- Pinch of cayenne pepper
- 2 or 3 dashes Worcestershire sauce
- Freshly ground black pepper
- Cooking spray
- Baked chips, for serving
Roasted Peppers and Pecorino Cheese
By Tamarad12
Recipe courtesy Michael Chiarello
- 4 red bell peppers
- 4 yellow bell peppers
- 4 tablespoons extra-virgin olive oil
- Salt and pepper
- 8 ounces Pecorino cheese, cut into 1/4-inch thick slices
- 3 tablespoons coarsely chopped or torn Italian parsley leaves
Stuffed Zucchini and Red Bell Peppers
By Tamarad12
Recipe courtesy Giada De Laurentiis
- 2 tablespoons olive oil
- 1 small onion, grated
- 1/4 cup chopped fresh Italian parsley leaves
- 1 large egg
- 3 tablespoons ketchup
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup grated Pecorino Romano
- 1/4 cup dried plain bread crumbs
- 1 pound ground turkey, preferably dark meat
- 2 zucchini, ends removed, halved lengthwise and crosswise
- 1 short orange bell pepper, halved and seeded
- 1 short red bell pepper, halved and seeded
- 1 short yellow bell pepper, halved and seeded
- 1 1/2 cups marinara sauce
Parmesan-Roasted Broccoli
By Tamarad12
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 4 to 5 pounds broccoli
- 4 garlic cloves, peeled and thinly sliced
- Good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons pine nuts, toasted
- 1/3 cup freshly grated Parmesan cheese
- 2 tablespoons julienned fresh basil leaves (about 12 leaves)
Grilled Portobello Mushrooms with Hummus and Feta Cheese
By Tamarad12
Recipe courtesy Michael Chiarello
- 4 large portobello mushrooms
- Sea salt, preferably gray sea salt, and freshly ground black pepper
- Olive Oil
- 1 (8-ounce) container hummus
- Feta cheese
- 1 loaf good crusty bread, cut into 4 sections
Seared Salmon with Artichoke Salsa
By Tamarad12
Recipe courtesy Michael Fennely, Mecca
- 1 (6-ounce) jar marinated artichokes
- 1 cup chopped vine ripe tomatoes
- 3 tablespoons minced shallots
- 1 tablespoon capers
- 1 lemon, zested and juiced
- 2 garlic cloves, minced
- 2 tablespoons finely chopped parsley
- 2 teaspoons sugar
- 1/4 cup extra-virgin olive oil
- Salt and pepper
- 2 tablespoons olive oil
- 4 (6 to 8-ounce) salmon fillets, skin on
Bacon Grilled Cajun Trout
By Tamarad12
Recipe courtesy Sandra Lee
- 4 whole trout, 1 pound each, cleaned with heads and tails removed
- 1 (16-ounce) bottle Cajun marinade (recommended: A-1 Steakhunter)
- 1 (14.5 ounce) can diced tomatoes with green pepper, celery, and onion
- 1/4 teaspoon liquid smoke (recommended: Wright's)
- 1 tablespoon Cajun seasoning
- 1/4 cup real crumbled bacon
- Butcher twine, 12 pieces, 6 to 8 inches long
- 8 slices thick-cut bacon