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Recipes
Pan-Seared Tilapia with Citrus Vinaigrette
By Tamipri
1. Heat a large nonstick skillet over medium-high heat
- 4 (6 oz.) tilapia fillets
- 1/2 tsp. salt, divided
- 1/2 tsp. freshly ground black pepper, divided
- 1/2 c. dry white wine
- 2 Tb. finely chopped shallots
- 2 Tb. fresh lemon juice
- 2 Tb. fresh orange juice
- 4 tsp. extra-virgin olive oil
- 2 tsp. sherry vinegar
Egg McMuffin (skinny)
By Tamipri
Toast English muffins to your preference
- 1 light English Muffin
- 1 slice extra-lean ham
- 1 slice fat-free American chees
- 1/4 c. fat-free liquid egg substitute
Key Lime Cheesecake
By Tamipri
Line a springform pan with foil and coat with cooking spray
- Crust:
- 1 1/2 c. graham cracker crumbs
- 1/2 c. macadamia nuts, chopped
- 2 Tb. sugar
- 1/2 c. unsalted butter, melted
- Filling:
- 3 (8 oz.) cream cheese, softened
- 1 3/4 c. sugar
- 1 c. sour cream
- 3 Tb. flour
- 3 large eggs
- 2/3 c. Key Lime juice, (or more to taste)
- 1 tsp. vanilla
- 3 c. strawberries, halved, for garnish
- Strawberry Sauce:
Mexican Garlic Baste for Broiled Fish Fillets
By Tamipri
Blend garlic with juice and butter, using the back of a tablespoon
- 1 lg. clove garlic, mashed and finely minced
- 2 Tb. lime or lemon juice
- 1 Tb. soft butter
- 1 lb. fish steaks or fillets
- 1/4 c. loosely packed minced fresh parsley, opt.
Breakfast Delight
By Tamipri
Cook sausage according to package directions in a large skillet; drain well
- 1 (16 oz.) pkg. brown and serve sausage links
- 2 (20 oz.) cans sliced apples, drained
- 2/3 c. honey
- 1/2 tsp. ground cinnamon
Bruschetta with Eggplant Caviar
By Tamipri
Preheat an oven to 300�F
- Eggplant caviar is a wonderful spread to make when eggplant is plentiful in summer. The bruschetta can be served already assembled for a casual occasion. For a more formal gathering, present each dine
- 1 large globe eggplant, about 1 lb.
- For the baguette toasts: 2 baguettes, each cut on the diagonal into slices 1/2 inch thick
- 1/2 cup extra-virgin olive oil
- 4 garlic cloves
- 2 tomatoes, peeled and chopped
- 1/2 yellow onion, coarsely chopped
- 2 garlic cloves, coarsely chopped
- 1 Tbs. extra-virgin olive oil
- 1/2 cup pitted and coarsely chopped Kalamata olives
- 1/4 cup coarsely chopped fresh cilantro
- 1 to 1 1/2 Tbs. lemon juice
- 1 tsp. salt
- 1 tsp. freshly ground pepper
Chipotle Chicken Tortillas
By Tamipri
1. Lightly coat the grates of a grill with high-heat cooking spray
- Half of a 7 oz. can chipotle peppers in adobo sauce
- 8 oz. can tomato sauce
- 1 juice of one lime
- 1 Tb. cocoa powder
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1 1/2 lbs. chicken breast tenders
- 4 large flour tortillas
- 2 c. chopped iceberg lettuce
- 1 c. grated cheddar cheese
- 1 avocado, pitted, peeled and sliced
- 1/2 c. salsa
Individual Breakfast Quiches
By Tamipri
Preheat oven to 400 degrees
- 2 Tb. butter
- 1/2 c. chopped onion
- 6 large eggs
- 2 c. milk
- 1 Tb. chopped fresh chives
- 1/4 tsp. ground black pepper
- 2 c. shredded Cheddar cheese
- 1 c. maple bacon, cooked and crumbled
- 2 1/2 English muffins, crumbled
Mexican Pork Stew
By Tamipri
Tie green onions and cilantro together with kitchen string
- 6 green onions, trimmed
- 1 bunch cilantro
- kitchen string
- 2 1/2 lb. boneless pork shoulder roast
- 1 tsp. salt
- 1 tsp. pepper
- 3 garlic cloves
- 1 (10 oz.) can mild red enchilada sauce
- 2 medium baking potatoes, peeled and diced
- 10 (5 1/2") soft taco-size corn tortillas
- 2 (11 oz.) cans yellow corn with red and green bell peppers
- salt to taste
- Toppings: lemon wedges, diced onion, shredded cabbage
Christmas Caipirinhas
By Tamipri
Combine lime peel, lime juice, ginger, sugar, and 30 mint leaves in mortar or medium bowl
- Inspired by Brazil's national cocktail.
- peel from 4 limes, (green part only; removed with vegetable peeler in 2" long strips)
- 1 c. fresh lime juice
- 8 1/4 " thick slices peeled fresh ginger
- 1/4 c. sugar
- 30 large fresh mint leaves, plus 10 fresh mint sprigs for garnish
- 1 c. Brazilian rum, (such as cachaca)
- 3 c. ice cubes, plus additional for serving
- 5 c. ginger ale