Tamipri's profile page
Recipes
Buttered Poppy Seed Noodles
By Tamipri
Cook egg noodles according to package directions, omitting salt and fat; drain
- 8 oz. wide egg noodles
- 2 Tb. chopped fresh parsley
- 1 1/2 Tb. butter
- 2 tsp. poppy seeds
- 1/4 tsp. salt
- 1/4 tsp. pepper
Grilled Chicken Breasts with Cherry Tomatoes
By Tamipri
1. Toss the tomatoes with 1 Tb
- Cilantro or tarragon can be substituted for the basil.
- 12 oz. cherry tomatoes, (about 2 cups)
- 1/4 c. extra-virgin olive oil
- 1 Tb. red wine vinegar
- 1 garlic clove, minced
- table salt and ground black pepper
- 2 Tb. chopped fresh basil
- 2 (12 oz.) bone-in, skin-on split chicken breasts, trimmed
Meyer Lemon Gnocchi
By Tamipri
In medium saucepan, cover the potatoes and bring to a boil
- 1 lb. baking potatoes, peeled and cut into 2" chunks
- 3 large eggs
- 2 Meyer lemons (zest), save juice
- 2 Tb. + 1 tsp. olive oil
- 1 1/2 tsp. salt
- 3/4 c. flour
- 1/2 c. chicken broth
- 1 stick + 2 Tb. unsalted butter, cut into pieces and chilled
- 1 Tb. fresh lemon juice
- Parmesan or bottarga
- chives
Fried Wonton
By Tamipri
Combine the pork, water chestnuts, garlic, onions, ginger, pepper and salt, mixing well
- Plum Dipping Sauce:
- 1 lb. ground pork
- 8 canned water chestnuts, minced
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- 1 tsp. ground ginger
- 1/4 tsp. freshly ground pepper
- 1/2 tsp. garlic salt
- 1 (16 oz.) pkg. wonton skins
- 1 egg, lightly beaten
- vegetable oil
- 1 c. red plum jam
- 1 clove garlic, minced
- 3 Tb. white wine
- 1 Tb. Dijon-style mustard
- 1 1/2 tsp. dry mustard
San Juan Freeze
By Tamipri
Combine in a blender. Add a few ice cubes
- 2 oz. orange juice
- 1 1/2 oz. light Puerto Rican rum
- 1 oz. Coco Lopez
- opt. 1/4 c. ripe banana
Buttermilk Pralines
By Tamipri
In a large heavy saucepan, stir together buttermilk and baking soda until blended
- 1/2 c. buttermilk
- 1/2 tsp. baking soda
- 2 c. packed light brown sugar
- 2 Tb. butter
- 2 Tb. light corn syrup
- 1 c. chopped pecans, toasted
- 1 tsp. vanilla extract
Banana Bread
By Tamipri
Directions 1) Preheat the oven to 325�F
- 1/2 cup unsalted butter, at cool room temperature
- 2/3 cup brown sugar, light or dark, firmly packed
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cups mashed ripe bananas, (about 3 medium or 2 large bananas)
- 3 tablespoons apricot jam or orange marmalade, optional but tasty
- 1/4 cup honey
- 2 large eggs
- 2 1/4 cups King Arthur Unbleached All-Purpose Flour
- 1/2 cup chopped walnuts, optional
Chocolate Chip Caramel Toffee Bars
By Tamipri
Preheat oven to 350 degrees
- 2 (16.5 oz.) rolls refrigerated chocolate chip cookie dough
- 1 (11 oz.) pkg. caramel bits, melted
- 1 c. miniature semisweet chocolate chips
- 1 c. toffee bits
- Garnish: chocolate sauce
Frijoles Ranchero
By Tamipri
1. Bring the broth, garlic, lime juice and cumin to a simmer
- 3/4 c. chicken or beef broth
- 1 tsp. minced garlic
- juice of two limes
- 1/4 tsp. ground cumin, (or 1 Tb. minced fresh oregano)
- 1 c. diced, peeled tomato
- 3 (15 oz.) cans pinto beans, drained
- kosher salt and freshly ground pepper, to taste
- 1 serrano or jalapeno chile, seeded and minced (opt.)
- 2 Tb. tequila, (opt.)
- 1/2 c. chopped fresh cilantro
Honey Butter
By Tamipri
Beat butter at medium speed with an electric mixer until creamy
- 1 c. butter , softened
- 2 Tb. honey
- 1/4 tsp. ground cinnamon