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Recipes
Southwest White Bean Spread
By tjm01
Pulse garlic, next 5 ingredients, and 2 Tbsp
- 1 garlic clove
- 1 (15.5 oz) can cannellini or great Northern beans, rinsed & drained
- 1/3 cup loosely packed fresh cilantro leaves
- 3 Tbsp fresh lime juice
- 2 Tbsp olive oil
- 1/2 tsp. ground cumin
- Salt to taste
- Pita chips, sliced cucumbers & olives
Chickpea and Raisin Salad
By tjm01
In small saucepan, combine the raisins, vinegar and sugar and bring just to a simmer; remove from heat and let cool
- 1 cup raisins
- 1/4 cup red wine vinegar
- 2 tsp. sugar
- 3 ; 15.5 oz cans chickpeas, rinsed
- 1 cup fresh cilantro or flat leaf parsley leaves
- 4 scallions thinly sliced
- 1/3 cup olive oil
- 1/2 tsp ground cumin
- Kosher salt & black pepper
Pineapple-Onion Marmalade
By tjm01
In a 12" skillet cook onions, uncovered, in hot oil over medium heat about 20 minutes or until very tender and begi...
- 2 lbs. white onion, chopped (5 cups)
- 1/4 cup cooking oil
- 1 (8oz can) crushed pineapple (juice pack)
- 1 cup cider vinegar or white wine vinegar
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1/2 tsp. salt
Spaghetti with zucchini, walnuts & raisins
By tjm01
Cook the pasta according to the package directions; drain & return to pot
- 12 oz. spaghetti (3/4 box)
- 3 tbsp. olive oil
- 1/2 cup walnut halves, roughly chopped
- 4 cloves garlic, thinly sliced
- 1 1/2 lbs small zucchini (4 to 5), cut into thin half-moons
- 3/4 cup raisins
- Kosher salt & black pepper
- 1/4 cup grated Parmesan (1 oz)
Corn Salad with Parmesan & Chilies
By tjm01
Cut the kernels from the ears of corn
- 8 ears corn
- 1/4 cup olive oil
- 2 Tbsp fresh lemon juice
- 2 sliced red chilies
- 2 oz shaved Parmesan cheese
- Season with salt, pepper and fresh oregano leaves
Lemon-Dill Shrimp & Pasta
By tjm01
1. Rinse shrimp; pat dry with paper towels
- 12 oz frozen, peeled & deveined medium shrimp (thawed)
- 1 lemon
- 8 oz dried fettuccine
- 2 Tbsp olive oil
- 3-4 cloves garlic, thinly sliced
- 6 cups baby spinach
- 1/2 tsp Italian seasoning, crushed Fresh dill sprigs
Spicy Pickled Shrimp
By tjm01
Peel shrimp, devein if desired
- 2 lbs. unpeeled, large raw shrimp (26/30 count)
- 3 small white onions, thinly sliced
- 1/2 cup olive oil
- 1/4 cup tarragon vinegar
- 2 Tbsp. pickling spices
- 2 tsp. salt
- 2 tsp. sugar
- 1 tsp. Worcestershire sauce
- 1/2 tsp dry mustard
- 1/4 tsp ground red pepper
- 1/4 cup chopped fresh parsely
Peanut Butter Caramel Bars
By tjm01
dessert
- Topping:
- 1 package (18 1/4 oz) yellow cake mix
- 1/2 cup butter or margarine, softened
- 1 egg
- 20 miniature peanut butter cups, chopped
- 2 Tbsp. cornstarch
- 1 jar (12 1/4 oz) caramel ice cream topping
- 1/4 cup peanut butter
- 1/2 cup salted peanuts
- 1 can (16 oz) milk chocolate frosting
- 1/2 cup chopped salted peanuts
Easy Banana Pudding Trifle Dessert
By tjm01
Prepare a large glass bowl or a trifle bowl
- 1 (5 oz) package instant vanilla pudding
- 2 cups cold full-fat milk
- 1 (14 oz) can sweetened condensed milk
- 1 tbsp vanilla
- 1 (12 oz) container cool whip frozen whipped topping, thawed
- 1 (16 oz) pkg vanilla wafers
- 6 bananas, sliced (might need more or less bananas)
Grilled Swordfish
By tjm01
In a large plastic bag, combine swordfish steaks, 1 tsp
- 4 swordfish steaks (10 oz each)
- 2 tsp salt, divided
- 1 tsp pepper, divided
- 3 Tbsp. olive oil, divided
- 3 Tbsp. lemon juice, divided
- 2 shallots, minced
- 1/4 cup red wine
- 2 Tbsp. balsamic vinegar
- 2 cups halved cherry tomatoes
- 2 tsp. chopped fresh thyme leaves