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Recipes
BLT Croissants
By Tamipri
Combine cream cheese and goat cheese, stirring until smooth; sitr in tomatoes and basil
- 1 (3 oz.) pkg. cream cheese, softened
- 1 (3 oz.) pkg. goat cheese, softened
- 1/4 c. chopped oil-packed sun-dried tomatoes
- 1 tsp. dried basil
- 4 large croissants, cut in half horizontally
- 8 slices bacon, cooked and well drained
- 1 c. torn Bibb or red leaf lettuce
Roast Tenderloin of Beef with Horseradish-Dijon Butter
By Tamipri
1. To Make the Butter: Combine all of the ingredients in a food processor and pulse to blend thoroughly
- Horseradish-Dijon Butter:
- 8 Tb. unsalted butter, creamed
- 2 Tb. minced shallot
- 1 Tb. minced chives
- 1 Tb. Dijon mustard
- 1 tsp. prepared horseradish
- Roast Tenderloin of Beef:
- 4 lb. center-cut prime beef fillet, rolled and tied by the butcher, leaving about 1/4" fat
- 1 1/2 Tb. minced garlic
- 2 tsp. minced thyme
- 1 tsp. minced fresh rosemary
- 1 Tb. kosher salt
- 1 1/2 tsp. freshly ground black pepper
- 2 Tb. olive oil
Almond-Lime Bread
By Tamipri
Preheat oven to 350 degrees
- 1 (3 oz.) pkg. lime-flavored gelatin, divided
- 3 c. buttermilk baking mix
- 1/2 c. granulated sugar
- 3/4 c. sour cream
- 1/2 c. milk
- 2 eggs
- 1 c. sliced almonds, divided
- 2 Tb. hot water
- 1 c. sifted powdered sugar
- 1/4 tsp. almond extract
Caramelized New Potatoes
By Tamipri
Cook unpeled potatoes in well-salted boiling water 15-20 minutes, or until tender
- 20 small new potatoes, scrubbed
- 1/2 c. butter
- 1/2 c. brown sugar
Asian Grilled Chicken Breasts
By Tamipri
1. Combine giner, garlic, lime juice, hoisin, vinegar and cilantro in a bowl
- 1 Tb. minced ginger
- 2 cloves garlic, minced
- 2 Tb. lime juice
- 2 Tb. hoisin sauce
- 1 tsp. rice vinegar
- 2 Tb. chopped fresh cilantro leaves
- 4 (4 oz.) boneless chicken breasts
Chicken Soup
By Tamipri
In a small nonstick saucepan, saute chicken and onion in butter until chicken is no longer pink
- 1/4 lb. boneless skinless chicken breast, cut into small pieces
- 1/4 c. chopped onion
- 2 tsp. butter
- 1 c. diced red potatoes
- 1 medium carrot, grated
- 1 can (14-1/2 oz.) chicken broth
- 1/2 c. water
- 1/4 tsp. pepper
- 2 Tb. uncooked instant rice
- 1/8 tsp. salt
Chicken-Fried Steak and Gravy--Light
By Tamipri
1. Preheat oven to 350 degrees
- 1/4 c. flour
- 2 large egg whites, lightly beaten
- 1/4 c. cornmeal
- 1/4 c. whole-wheat flour
- 1/4 c. + 1 Tb. cornstarch, divided
- 1 tsp. paprika
- 1 lb. cube steak, cut into 4 portions
- 3/4 tsp. kosher salt, divided
- 1/2 tsp. freshly ground pepper
- 2 Tb. canola oil, divided
- 1 (14 oz.) beef broth
- 1 Tb. water
- 1/4 c. half and half
Mustard-Glazed Pork Tenderloin
By Tamipri
1. Stir together mustard, orange juice and seasoning
- 1 (8 oz.) jar Dijon mustard, (1 cup)
- 1/3 c. orange juice
- 2 Tb. Creole seasoning
- 1 1/2 lbs. pork tenderloins
Sangria
By Tamipri
Sip this sangria slowly to beat the heat of a summer afternoon
- 1 bottle (750ml) fruity dry red wine
- 1/4 cup brandy
- 2 Tbs. sugar
- 2 lemons, thinly sliced
- 2 oranges, thinly sliced
- 3 cups sparkling water
- Ice cubes as needed
Caramelized Shallots and Brussels Sprouts with Pancetta
By Tamipri
Preheat oven to 400 degrees
- 1 1/2 c. Brussels Sprouts, halved
- 1 Tb. olive oil
- 2/3 c. thinly sliced shallots
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. salt
- 1 oz. finely chopped pancetta
- 4 tsp. brown sugar
- 2 tsp. vermouth