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Recipes
Broccoli Cheese Casserole
By Tamipri
Fry celery and onion in butter until tender
- 1/2 c. chopped celery
- 1/2 c. chopped onion
- 2 Tb. butter
- 2 pkg. frozen chopped broccoli
- 2 c. cooked rice
- 1 jar Cheez Whiz
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
Warm Fall Lemon Cake
By Tamipri
If you are a real lemon lover, try adding one Tb
- 18 1/2 oz. pkg. yellow cake mix
- 2 c. milk
- 1 1/4 c. water
- 2 3.4 oz. pkgs. instant lemon pudding mix
- 1/3 c. sugar
- Garnish: 2 Tb. powdered sugar
Chili Roll
By Tamipri
Mix all ingredients except chili powder
- 1 (8 oz.) pkg. cream cheese
- 1 pkg. American cheese
- 1 pkg. Velveeta cheese
- 2 cloves garlic , minced
- salt , to taste
- 1/2 c. chopped pecans
- small bottle chili powder
Green Apple Salsa
By Tamipri
Using a food processor, finely chop the red onion, jalapeno and cilantro
- 1/2 small red onion, quartered
- 1 small jalapeno pepper, seeded
- 1/4 cilantro, coarsely chopped
- 2 granny smith apples, peeled and chopped
- 3 Tb. fresh lime juice
- 1/4 tsp. salt
- 1/4 tsp. sugar
- 1 bag tortilla chips, for serving
New Mexico Chile-Glazed Chicken on Hominy Polenta
By Tamipri
1. Preheat oven to 350 degrees
- 3/4 c. chicken broth
- 4 large dried New Mexico chilies, stemmed, seeded, coarsely torn
- 2 Tb. balsamic vinegar
- 2 Tb. honey
- 1/2 tsp. ground cumin
- 5 Tb. butter, divided
- 4 skinless, boneless chicken breast halves
- 2 (15 oz.) cans golden hominy
- 3 Tb. chopped fresh cilantro
Orange Pecan Chicken Salad
By Tamipri
Dip chicken in beaten egg; coat both sides with pecans
- Orange Balsamic Vinaigrette:
- 1 lb. skinless, boneless chicken breasts
- 1 beaten egg
- 1/2 c. finely chopped pecans
- 2 Tb. cooking oil
- 4 c. fresh baby spinach
- 4 c. mixed baby greens
- 2 navel or blood oranges, peeled and sliced
- 1 red onion, thinly sliced
- 1/3 c. orange juice
- 1/4 c. white balsamic vinegar
- 1/4 c. extra-virgin olive oil
- 1 Tb. honey
- 1 1/2 tsp. grated orange zest
- 1/2 tsp. salt
- 1/4 tsp. dry mustard
- ground black pepper to taste
Peppery-Garlic Grilled Steaks
By Tamipri
1. Process garlic, lemon juice and next 5 ingredients in a food processor or blender until smooth, stopping to s...
- 4 garlic cloves
- 2 Tb. fresh lemon juice
- 2 Tb. olive oil
- 1 Tb. dried thyme
- 2 1/2 tsp. freshly ground black pepper
- 1 1/2 tsp. salt
- 1 1/2 tsp. ground red pepper
- 4 (6-8 oz.) boneless beef chuck-eye steaks
Broccoli Cheese Soup
By Tamipri
In a large Dutch oven, cook onion in butter until tender; sir in flour until smooth
- 1/2 c. chopped onion
- 1/4 c. butter
- 1/4 c. flour
- 3 c. water
- 2 (10 oz.) pkg. frozen chopped broccoli, thawed and well drained
- 4 tsp. chicken-flavored bouillon, or 4 chicken-flavored bouillon cubes
- 1 tsp. Worcestershire sauce
- 3 c. shredded Velveeta cheese
- 2 c. (1 pint) half and half
Pumpkin Caramel Custard
By Tamipri
Combine 1/2 c. sugar and 2 Tb
- 3/4 c. sugar, divided
- 2 Tb. water
- 2 eggs
- 2 egg whites
- 1/2 tsp. vanilla extract
- 1/8 tsp. ground nutmeg
- 1 3/4 c. 1% low-fat milk
- 1 1/2 c. canned pumpkin
Grilled Portobello Mushrooms with Thyme and Garlic over Toasted Whole-Grain Bread
By Tamipri
A slash of olive oil with thyme and garlic brings out the mushrooms' smoky flavor and meaty texture
- 2 Tb. vegetable stock
- 1 Tb. extra-virgin olive oil
- 1 Tb. balsamic vinegar
- 3 cloves garlic, minced
- 1 Tb. chopped fresh thyme leaves or 1 tsp. dried thyme
- 1/4 tsp. salt
- 4 lg. portobello mushrooms, brushed clean and stemmed