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Recipes
Hazelnut Bread
By tjm01
Heat oven to 350 degrees. Prepare pound cake mix according to package directions, omitting liquid & adding sour cr...
- 1 box (16 oz) pound cake mix
- 2/3 cup sour cream
- 1/4 cup butter at room temperature
- 1/4 cup hazelnut liqueur
- 1/8 tsp. ground nutmeg
- 3/4 cup chopped hazelnuts
Crockpot Sweet Potato Pudding
By tjm01
Grease slow cooker or spray with nonstick cooking spray
- 3 lbs sweet potatoes, peeled and shredded
- 2 cans (8 oz each) crushed pineapple in natural juice, undrained
- 1 can (12 oz) evaporated milk
- 1 1/4 cups brown sugar, firmly packed
- 6 Tbsp. butter, cut in small pieces
- 3 eggs, slightly beaten
- 1 tsp. vanilla
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- dash allspice
Broiled Brown Sugar-Vanilla Bananas Atop Ricotta
By tjm01
Preheat broiler, with rack 6" from heat source
- 1 cup part-skim ricotta
- 1/2 tsp. freshly grated nutmeg
- 1/4 cup light-brown sugar
- 1/4 cup granulated sugar
- 1/8 tsp. coarse salt
- 1 1/2 tsp. pure vanilla extract
- 4 ripe, firm bananas, peeled
Zucchini Gratin with Gruyere Cheese
By tjm01
Preheat the broiler. Put the shredded zucchini in a large colander and toss with 1/2 tsp
- 2 lbs small zucchini, shredded on the large holes of a box grater
- Salt
- 3 Tbsp. unsalted butter
- 1 small shallot, minced
- 1/2 cup heavy cream
- 1/2 cup shredded Gruyere cheese (1 1/2 oz)
Melon-and-Mozzarella Salad
By tjm01
Toss first 3 ingredients with 1/4 cup Lemon-poppy seed dressing
- Lemon-Poppy Seed Dressing:
- 3 cups peeled, coarsely chopped fresh peaches (about 1 1/2 lbs)
- 1 (8 oz) tub fresh small mozzarella cheese balls, cut in half
- 3 Tbsp. chopped fresh basil
- 3/4 cup Lemon-Poppy Seed dressing
- 4 cups seeded & cubed watermelon
- 4 cups cubed honeydew melon
- 3 cups sliced fresh strawberries
- 2 cups seedless green grapes, cut in half
- Garnishes: fresh raspberries, mint leaves
- 2/3 cup vegetable oil
- 1/2 cup sugar
- 1/3 cup fresh lemon juice
- 1 1/2 tbsp. poppy seeds
- 2 tsp. finely chopped onion
- 1 tsp. Dijon mustard
- 1/2 tsp salt
- Process in blender until smooth. Store up to 1 week in refrigerator; serve at room temperature.
Butter Beans with Mint
By tjm01
Toss together beans, onion, oil, mint, chile and lemon zest and juice
- 1 can (15 oz) butter beans, rinsed & drained (2 cups)
- 1/4 small red onion, thinly sliced (1/4 cup)
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. fresh mint, leaves torn if large
- 1 Tbsp. minced red Fresno chile or jalapeno chile
- 1/2 tsp. finely grated lemon zest
- 1/2 tsp. fresh lemon juice
- Coarse salt and freshly ground pepper
- 4 oz thinly sliced prosciutto
Chili-Lime Snap Peas
By tjm01
Bring medium pot of salted water to a boil
- Kosher salt
- 1 lb. snap peas, trimmed
- 1 red chili pepper (such as Fresno or jalapeno) thinly sliced
- 1/4 cup roasted peanuts, chopped
- 1/4 cup cilantro leaves
- 2 tsp canola oil
- 1/4 tsp finely grated lime zest, plush 1 tbsp lime juice
Sweet and Sour Cucumbers
By tjm01
In a large bowl, whisk together rice wine vinegar, sugar and salt
- 1/4 cup rice wine vinegar
- 1 Tbs. sugar
- 1 tsp. salt
- 2 seedless cucumbers, halved lengthwise, cut into 3" wedges
- 1/2 small red onion, chopped
- 1/2 cup chopped fresh mint
- 1/4 cup roasted peanuts
Peanut Butter Balls
By tjm01
Mix sugar, melted butter, peanut butter and vanilla
- 1 lb powdered sugar
- 1 stick butter or margarine
- 8 oz. peanut butter
- 1 tsp. vanilla
- 12 oz. chocolate chips
- 1/2 block paraffin wax
Cucumber and Cantaloupe with Sesame Seeds
By tjm01
Mix cantaloupe, sliced cucumbers, red onion and sesame seeds in a large bowl
- Dressing:
- 1 cantaloupe (cut into cubes)
- 2 sliced cucumbers
- 1 sliced red onion
- canola oil
- rice vinegar
- toasted sesame seeds
- salt & pepper to taste