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Recipes
Blue Cheese-Ricotta Dip
By tjm01
appetizer
- 1 (15 oz) container ricotta cheese
- 8 oz blue cheese (such as Gorgonzola or Maytag), crumbled (2 cups)
- 2 Tbsp. apple cide or milk
- Freshly ground black pepper
- Snipped fresh chives or your favorite herb
- Green and/or red apple slices
- Breadsticks or crackers
Curried Squash Bisque
By tjm01
Preheat oven to 350 degrees
- 2 lb. butternut squash
- 1 medium onion, chopped (1/2 cup)
- 1 Tbsp. olive oil
- 2 cloves garlic, minced
- 2 Tbsp. grated fresh ginger
- 2 cups cubed cooked chicken
- 1 (14 oz) can chicken broth
- 1 (13 1/2 oz) can unsweetened coconut milk
- 1/4 cup water
- 2-3 tsp. curry powder
- 1/2 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 2 cups hot cooked brown rice
- 1/4 cup snipped fresh cilantro
- 1/4 cup chopped cashews
Spicy Shrimp Soup
By tjm01
In large saucepot over medium-high heat, cook chili pepper, minced garlic and grated ginger in hot oil about 1 minu...
- 1 hot chili pepper, seeded & minced
- 2 cloves garlic, minced
- 1 Tbsp. grated fresh ginger
- 1 Tbsp. olive oil
- 4 cups chicken broth
- 2 cups clam juice or broth
- 1 lb medium shrimp, peeled & deveined
- 4 scallions, sliced
- 1/4 cup loosely packed cilantro leaves
- 1 Tbsp. grated lemon peel
Harvest Pumpkin Trifle
By tjm01
Divide cake cubes evenly among 8 (10-12 oz), 4" tall glasses
- 1 (10 3/4 oz) frozen pound cake, cut into 1/2" cubes
- 2 to 4 Tbsp cream sherry or orange juice
- 1 (16 oz) can whole cranberry sauce
- 1/3 cup orange marmalade
- 1 (15 oz) can pumpkin
- 1 (4-serving size) pkg. instant vanilla pudding mix
- 1 cup milk
- 1 tsp ground cinnamon
- 1 tsp. ground ginger
- 1 cup whipping cream
- 2 Tbsp. sugar
- 1/2 tsp. vanilla
- 1/2 cup chopped walnuts, toasted
Carolina Black-Eyed Pea Salad
By tjm01
side dish
- Dressing:
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. red-wine vinegar
- 2 tsp. Dijon mustard
- 1 tsp. salt
- 1 tsp. pepper
- Salad:
- 2 cans (15 1/2 oz each); black-eyed peas, rinsed
- 3 ripe tomatoes, cut into chunks
- 1/2 cup thinly sliced red onion
- 1 bag (10 oz) washed spinach, tough stems discarded, leaves chopped
- 4 strips bacon, cooked crisp, then crumbled
- 1/2 cup toasted pecans, coarsely chopped
Blueberry Cobbler
By tjm01
Heat oven to 375 degrees. In a shallow 1 1/2 quart baking dish or a 9" deep dish pie plate, toss the blueberries, ...
- 2 pint blueberries
- 1/3 cup plus 1/4 cup granulated sugar
- 1 1/2 cups plus 1 Tbsp. all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. kosher salt
- 1 tsp. grated lemon zest
- 6 Tbsp. cold, unsalted butter, cut into pieces
- 2 cups heavy cream
Pea Salad
By tjm01
In a large skillet, melt the butter over low heat
- 1 tbsp butter
- 1 cup thinly sliced spring onions or scallions
- 2 cups fresh peas
- 1 tbsp chopped mint
- zest of 1/2 lemon
- salt
- pepper
Tuscan Spinach Dumplings with White Beans
By tjm01
1. Bring large pot of water to a boil 2
- 1/3 cup + 1/4 cup all purpose flour
- 1/8 tsp freshly ground nutmeg
- 1 box (10 oz) frozen, chopped spinach, thawed
- 1/2 cup part skim ricotta cheese
- 1/2 cup finely grated Parmesan cheese
- 2 lg eggs beaten
- 1 can (15 oz) cannellini beans, rinsed & drained
- 2 cups reduced sodium chicken broth
- 1/4 tsp red-pepper flakes
- 1 Tbsp extra virgin olive oil
- 1 Tbsp fresh lemon juice
- 1 1/2 oz sliced prosciutto, torn
Roasted Apples with Ice Cream
By tjm01
Preheat oven to 375 degrees
- 6 apples, such as Gala or Golden Delicious, cored
- 3 tbsp unsalted butter, cut into 12 pieces
- Vanilla ice cream for serving
Dried Tomato Casserole
By tjm01
Grease a 3 quart rectangular or oval baking dish
- 2 (9 oz pkg) refrigerated four cheese or beef ravioli
- 1/2 to one (8 oz jar) oiled packed dried tomatoes, drained & chopped
- 1 1/2 cups shredded cheddar cheese (6 oz)
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup grated parmesan cheese
- 8 eggs, beaten
- 2 1/2 cups milk
- 1-2 Tbsp. snipped fresh basil or Italian flat-leaf parsley