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Recipes
Butter Pecan Sauce
By Tamipri
In a heavy saucepan, combine the sugars and cornstarch
- 1/2 c. + 2 Tb. brown sugar
- 2 Tb. sugar
- 4 tsp. cornstarch
- 3/4 c. whipping cream
- 1 Tb. butter
- 1/2 c. chopped pecans, toasted
- 1 qt. vanilla ice cream
Cherries Jubilee Dessert
By Tamipri
make the sauce first. Whisk together sugar and cornstarch in medium saucepan, whisk in orange juice
- Cherries Jubilee Sauce:
- 1 box (27 oz.) Klondike Bars
- 1/2 c. sugar
- 1 Tb. cornstarch
- 1/2 c. orange juice
- 2 (12 oz.) pkg. frozen dark sweet cherries
- 1/2 tsp. grated orange rind, opt.
Asparagus Eggs Benedict
By Tamipri
Homemade English Muffins Sure, you can buy excellent English muffins at the store -- go ahead and do so, if you...
- Starter:
- Homemade English Muffins
- 1 1/2 cups (6 1/2 ounces) unbleached all-purpose flour
- 3/4 cup (6 ounces) water
- 1/8 teaspoon instant yeast
- Mix the flour, water and yeast in a medium-sized bowl to form a smooth batter. Cover and leave at room temperature for at least 4 hours, or up to 16 hours. The starter should be puffy and full of hole
- Dough:
- all of the starter
- 1 3/4 cups (7 1/2 ounces) unbleached all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 2 tablespoons sugar or non-diastatic malt powder
- 2 teaspoons baking powder
- 2 tablespoons (1 ounce) butter, melted
- 3/4 cup (6 ounces) milk, warm
- 1 to 2 tablespoons cornmeal, for sprinkling on the pan if you're baking the muffins.
- Sauce:
- 2 tablespoons lemon juice
- 1 tablespoon water
- 3 tablespoons (3/4 ounce) finely minced shallots or onions
- 1 tablespoon capers, drained
- 1/4 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 4 eggs
- 1 tablespoon mustard, (Dijon-style preferred)
- 1 cup (8 ounces, 2 sticks) butter, melted and kept warm
- salt to taste
- 1/4 cup seeded and finely diced tomatoes
- The Finished Dish:
- 4 English muffins, each split in half
- 1 pound asparagus, roasted or grilled*
- 2 ripe tomatoes, thickly sliced
- 8 eggs, poached in water to which 1 tablespoon vinegar and 1 teaspoon salt have been added
- 2 tablespoons freshly snipped chives, (optional, for garnish)
Cracker Barrel Hash Brown Casserole
By Tamipri
Directions: Preheat oven to 425 F
- 26 ounces bag frozen country-style hash browns
- 2 cups shredded Colby cheese
- 1/4 cup minced onion
- 1 cup milk
- 1/2 cup beef stock or canned broth
- 2 tablespoons butter, melted
- 1 dash garlic powder
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Grilled Bacon-Wrapped Filets Mignons
By Tamipri
1. Combine sugar and 1/2 tsp
- Evenly shaped, center-cut tenderloin steaks work best.
- 1/4 c. sugar
- table salt and ground black pepper
- 8 slices bacon
- 4 tenderloin filet mignon steaks, (6-7 oz. each), about 1 1/2" thick
Grilled Zucchini Roll-Ups
By Tamipri
Preheat grill to medium-high heat
- 1/4 c. feta cheese, finely crumbled
- 1/4 c. cream cheese, softened
- 2 Tb. mayonnaise
- 1 Tb. minced fresh thyme
- 1 Tb. minced fresh oregano
- 1 Tb. lemon juice
- 3 Tb. extra-virgin olive oil, divided
- kosher salt and black pepper to taste
- 10 (8" long strips) zucchini, sliced 1/4" thick and about 2" wide
- lemon zest and fresh thyme
Homemade Chocolate or Chocolate Chip Ice Cream
By Tamipri
Combine all ingredients in a large bowl; mixing well
- Chocolate:
- 2 (14 oz.) cans sweetened condensed milk
- 1 qt. half and half
- 1 1/2 Tb. vanilla
- 1 c. chocolate syrup
- Chocolate Chip:
- 1 c. semisweet mini chocolate chips, (for chocolate syrup)
Mexican Slush
By Tamipri
Combine first 5 ingredients in a 4-qt
- 1 (12 oz.) can frozen lemonade concentrate, thawed and undiluted
- 1 (12 oz.) can frozen limemade concentrate, thawed and undiluted
- 1/2 c. powdered sugar
- 4 egg whites
- 6 c. crushed ice
- opt. lime wedges
- opt. coarse salt
- 3 c. club soda, chilled
- Garnish: lime slices
Paulette's Brownie Cupcakes
By Tamipri
Melt chocolate squares and butter
- 4 sq. Baker's semisweet chocolate
- 2 sticks butter
- 3 c. pecans
- 1 c. flour
- 1 1/3 c. sugar
- 4 large eggs
- 1 tsp. vanilla
Brussel Sprouts with Shallots and Lemon
By Tamipri
Buy fresh brussel sprouts that are bright green and heavy for their size
- 1 Tb. extra-virgin olive oil
- 3 shallots, thinly sliced
- 1/4 tsp. + 1/8 tsp. salt
- 1 lb. brussel sprouts, trimmed and into quarters
- 1/2 c. vegetable stock or broth
- 1/4 tsp. finely grated lemon zest
- 1 Tb. fresh lemon juice
- 1/4 tsp. freshly ground pepper