Tiller's profile page
Recipes
Cream of Brocoli (Crystal Palace)
By Tiller
Ate this at a function and ask the waiter to ask the chef for the recipe
- Carrots
- Onions
- Celery
- Broccoli
- Garlic
- Sage
- Sweat all above ingredients in butter.
- Add chicken stock,simmer for 15 minutes.
- Add cream (35%), simmer 15minutes, purée and strain.
- Season with
- Salt
- Pepper
- Tobasco sauce
- Worcestershire sauce
Asian Edamame Dip with Wonton Chips
By Tiller
Use a mixture of black and white sesame seeds on the wonton chips for a dramatic look
- WONTON CHIPS
- 24 wonton wrappers
- olive oil spray
- 1 tbsp sesame seeds and celery seeds
- Kosher salt and freshly ground black pepper
- DIP
- 2 cups frozen edamame beans
- 1 clove garlic , peeled and quartered lenghtwise
Artichoke dip
By Tiller
From G Baldwin
- 1 can Artichoke Hearts (packed in water, not oil) patted dry and chopped
- 1 1/2 cup Shredded Mozzarella
- A cup Hellman’s Real Mayonnaise (light)
- 1/2 cup Parmesan Cheese
- 2 cloves crushed garlic (we usually use more than that; depends on how garlicky you like it!)
- Mix up everything; bake at 350 degrees for 30 minutes.
- It usually makes up two containers, depending on the size and freezes very well.
Vinaigrette (classic)
By Tiller
Mix and enjoy
- 2 tbsp white vinegar
- Salt
- White pepper
- 1 tsp Dijon mustard
- 6 tbsp oil
Pork with Sweet Onions
By Tiller
Heat olive oil in skillet at medium-high heat
- 1 tsp olive oil
- 2 cloves minced garlic
- 2 onions, thinly sliced
- 1 lb. lean pork tenderloin
- ¼ cup water
- 2 tbsp Worcestershire sauce
- 1 pkg. sugar twin or Splenda
- Pepper to taste
Sweet Potato side dish
By Tiller
From Annapolis Schooner boat tour
- Sweet potato
- pecans
- dried peach or cranberries
- Pomegranit salad with citrus maple butter sauce
Banana Muffins
By Tiller
Spray pans with Pam, sift flour, baking pwd and soda and salt
- 11/2 cups flour
- 1 tsp baking soda
- 1 tsp baking pwd
- 1/2 tsp salt
- 3 lrg bananas mashed
- 3/4 cup white sugar
- 1 egg
- 1/3 cup butter, melted
Cantonese Chow Mien
By Tiller
Place the egg noodles in boiling water, loosen until separated
- 1 lb chinese egg noodles 6 for balls
- 8 oz shrimp
- 3 quarts boiling water
- 2 stalks celery
- 6 stalks chinese cabbage
- 1 med red and green bell peppers
- 8 oz fresh mushrooms
- 3 cubes chicken stock
- 1 tsp salt & Pepper
- 2 cloves garlic, crushed
- 2 chicken breasts, sliced
- 8 oz BBQ pork or ham or back bacon
- 3 bsp veg oil
- 1 med onion
- 4 oz snow peas
- 4 oz can bamboo shoots
- 1 cup chicken stock
- 2 tbsp cornstarch and water
- 3 tbsp oyster sauce
- 1 tbsp sugar
- can add brocoli and baby corn
- Veges should be 1 1/2 inch long X1/2 wide
Italian-Style Tomato Sauce
By Tiller
In a large saucepan, heat olive oil over med heat
- 1 tbsp olive oil
- 1/2 cup white or yellow onion, diced
- 2 garlic cloves, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/4 tsp lite salt
- 1 bay leaf
- 3 oz full bodied redwine, such as Burgundy
- 1 (28 oz) can crushed tomatoes, no salt added
Hot Artichoke and Spinach Dip
By Tiller
Preheat oven to 350* lightly grease a small baking dish
- 1 (8oz) pkg cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup parmesan cheese
- 1/4 cup Romano cheese
- 1 clove garlic minced
- 1/2 tsp dried basil
- 1/4 tsp garlic salt
- salt and pepper to taste
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1/2 cup frozen chopped spinach, thawed and drained
- 1/4 shredded mozzarella cheese