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Recipes
Pecan Brussels Sprouts
By tjm01
In large skillet over medium-high heat, cook Brussels sprouts in hot oil for 5 minutes, stirring constantly
- 3 cont. (10 oz each) Brussels sprouts, halved
- 1/4 cup vegetable oil
- 1 tsp. salt
- 1/2 cup pecan halves
- 1/4 cup plain bread crumbs
- 3/4 tsp. coarsely ground black pepper
- 3 Tbsp. butter or margarine
Bok Choy Salad
By tjm01
Combine almonds, noodles, sesame seeds and margarine in a skillet
- Dressing:
- 1 pkg (1/2 cup) slivered almonds
- 2 pkgs Ramen Noodles
- 1/2 cup sesame seeds
- 1/2 stick margarine or butter
- 3 lbs. Bok choy/Savoy
- 5 Chopped Scallions
- 1 cup vegetable oil
- 1 cup sugar
- 1/4 cup rice wine vinegar
- 4 tsp. soy sauce
Citrus-Cream Cheese Tunnel Cake
By tjm01
dessert
- 1 pkg (8 oz) cream cheese, softened
- 1/4 cup sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1 pkg. (18.25 oz) French vanilla cake mix
- 2 lemons, zested & juiced
- 1 can (16 oz) cream cheese frosting
- 1 pint blueberries
Sicilian Eggplant & Peppers
By tjm01
Heat 1 tbsp. oil in a large non-stick skillet over medium heat
- 2 Tbsp. olive oil
- 1 lb. eggplant; cut into 1/2" thick slices, then 1/2" wide strips
- 1 each green & red bell pepper
- 1 large onion, halved lengthwise, cut in narrow strips
- 1 can (19 oz) chickpeas, rinsed
- 1 can (16 oz) tomato sauce
- 1/3 cup raisins
- 1 tsp salt
- 3 Tbsp. cider vinegar
- 1 lb. penne pasta, freshly cooked & drained
- Garnish: chopped parsley
Tomato Chutney with Grilled Bread
By tjm01
In a saucepan heat canola oil over medium-high heat
- 2 Tbsp. canola oil
- 1 large finely chopped onion
- 3 cloves of garlic, minced
- 4 cups (2 lbs) chopped tomatoes
- 1/4 tsp crushed red pepper
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1 tsp kosher salt
- grilled bread
- ricotta cheese
- honey
Mexican Winter Chili
By tjm01
soup
- 1 lb. pork stew meat
- 2 Tbsp. olive oil
- 1 large onion, chopped
- 1 medium fresh poblano pepper, finely chopped
- 1 large red sweet pepper cut into 3/4" pieces
- 2 tsp. unsweetened cocoa powder
- 1 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1/8 tsp. ground cinnamon
- Dash of cayenne pepper
- 1 (14 oz) can chicken broth
- 1 (15 oz) can pumpkin
- 1/4 cup whipping cream
- salt & black pepper to taste
- Fresh cilantro, optional
Garganelli Mac n Cheese
By tjm01
Roast jalapenos under preheated broiler, turning with tongs until skins are blistered all over
- 2 fresh jalapeno peppers
- 4 oz applewood smoked bacon, diced
- 3/4 cup panko (Japanese style) breadcrumbs
- 2 Tbsp unsalted butter
- 2 Tbsp unbleached all purpose flour
- 2 cups whole milk heated to just below simmer
- 12 oz. Cabot seriously sharp cheddar, grated (about 3 cups)
- salt to taste
- 8 oz. dry Garganelli or Penne pasta
Raspberry Walnut Bars
By tjm01
Mix 1/ 1/2 cups flour, butter or margarine with mixer at medium speed
- 1 3/4 cups all purpose flour, divided
- 3/4 cup butter or margarine, softened
- 1 1/3 cups packed sugar, divided
- 1/2 cup Polander All Fruit Seedless Raspberry
- 2 eggs, beaten
- 1 tsp salt
- 1 tsp baking powder
- 1/2 cup walnuts, chopped
- Powdered sugar, optional
Caramel Shortbread Squares
By tjm01
Heat oven to 350 degrees. Using electric mixer on medium speed, beat first 3 ingredients 2 minutes or until soft d...
- 1 pkg (17.5 oz) sugar cookie mix
- 1 large egg
- 10 Tbsp butter at room temperature
- 1 can (14 oz) sweetened condensed milk
- 1 tsp. vanilla extract
- 8 oz semisweet chocolate chips, melted
Creamy Chicken & Corn Pot Pie
By tjm01
Heat oven to 400 degrees. In a large bowl, combine the chicken, corn chowder, peas, corn, thyme, salt & pepper
- 1 (2 -2 1/2 lbs) rotisserie chicken, meat shredded
- 2 (14.5 oz) cans corn chowder
- 1 cup frozen peas
- 1 cup frozen corn kernels
- 2 tsp. fresh thyme leaves
- 1/4 tsp. Kosher salt
- 1/4 tsp. black pepper
- 1 sheet frozen puff pastry (from 17.3 oz pkg), thawed