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Recipes
Creamy Wild Rice Soup
By tlshinnick
Mix broth, carrots, celery, uncooked rice, onions, thyme, and 1/4 teaspoon pepper
- 4 cups chicken broth
- 1 cup sliced carrot
- 1/2 cup sliced celery
- 1/2 cup wild rice (cooked)
- 1/3 cup sliced onion
- 1/2 teaspoon dried thyme
- 2 tablespoons butter
- 3 tablespoons flour
- 1 cup half-and-half cream
- 1 1/2 cups cut-up cooked chicken
Hot Fudge Sauce
By tlshinnick
Combine cream and corn syrup in sauce pan
- 1 Cup Heavy Cream
- 1/2 cup light corn syrup
- 12 ounces semi sweet chocolate
Gingered Tuna Salad
By tlshinnick
Drain tuna and set aside. In a small saucepan over low heat, saute curry powder in olive oil for 5 minutes
- 12 oz chunk white tuna
- 2 teaspoons sweet curry powder -- (or more to taste)
- 1 tablespoon olive oil
- 1/4 cup red onion -- minced
- 3 tablespoons crystallized ginger
- 1/2 cup mayonnaise
- 1 tablespoon rice vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup chopped pecans
- 1/4 teaspoon salt
- 1 dash cayenne pepper
SWEET HAWAIIAN CROCK-POT CHICKEN
By tlshinnick
Combine all together, cook on low in Crock-pot 6-8 hours
- 2 lb. Chicken tenderloin chunks
- 1 cup pineapple juice
- 1/2 cup brown sugar
- 1/3 cup soy sauce
Apple Pecan Pie Muffin Batter Cobbler
By tlshinnick
Patti Eason, Memphis, Tennessee, Southern Living SEPTEMBER 2004
- Filling
- 6 large Granny Smith apples, peeled and sliced (about 3 pounds)
- 1/2 cup firmly packed light brown sugar
- 2 tablespoons all-purpose flour
- 1/4 cup butter
- 1/2 cup dark corn syrup
- Pecan Pie Muffin Batter topping
- 1 cup firmly packed light brown sugar
- 1 cup chopped pecans
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, melted
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
Sausage, Peppers and Onions
By tlshinnick
Heat the oil in a heavy large skillet over medium heat
- 1/4 cup extra-virgin olive oil
- 1 pound sweet Italian turkey sausage
- 1 red bell peppers, sliced
- 1 yellow onions, sliced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 cup chopped fresh basil leaves
- 4 garlic cloves, chopped
- 2 tablespoons tomato paste
- 1 cup Marsala wine
- 1 (15-ounce) can diced tomatoes
- 1/4 teaspoon red pepper flakes, optional
- 4 to 6 fresh Italian sandwich rolls, optional
Not Your Usual Potato Salad
By tlshinnick
Whisk dressing ingredients together and pour over potato mixture
- Dressing:
- 8 oz. roasted corn kernels;
- 3 large red bell peppers roasted and cut into 1/4 in. squares;
- 2 lbs. of small red-skinned potatoes, unpeeled, roasted with sea salt and pepper and quartered;
- 6 thick bacon slices, fried and cut into 1/2 in. pieces.
- 1/2 c. of olive oil,
- 3 tbsps. of sherry wine vinegar,
- squeeze of lemon,
- 1/3 c. of crumbled blue cheese,
- 1 c. chopped green onions,
- 3 tbsp. of chopped fresh oregano,
- salt and pepper.
Double Chocolate Cookies
By tlshinnick
In a medium bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda
- 1 cup/145 grams all-purpose flour
- 3/4 cup/75 grams Dutch-process cocoa powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 10 tablespoons/141 grams unsalted butter, at room temperature
- 3/4 cup/150 grams dark brown sugar
- 2/3 cup/133 grams granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 cups/305 grams semisweet or bittersweet chocolate discs (or use 2 cups/340 grams chocolate chips)
Sea Scallops with Warm Organic Farro Salad and Bacon
By tlshinnick
Method Saute the shallots, garlic, and thyme with oil
- 16 each – U/10 dry-packed sea scallops
- 2 oz - olive oil
- 2 cups – farro salad – See Recipe Below
- 1/2 cup – small-diced raw bacon
- 1 tbsp – minced shallots
- 1 cup – baby arugula
- 12 each – orange segments
- 1/2 cup – small diced cooked potatoes
- 2 oz – chicken broth
- 1/2 cup – banyuls lacquer – See Recipe Below
- Salt and pepper – to taste
- For the farro salad
- 1 cup – uncooked farro
- 1 – minced shallot
- 6 sprigs – fresh chopped thyme (remove stems)
- 1 clove – chopped garlic
- 2 tbsp – extra virgin olive oil
- 2 cups – chicken broth
- Salt and pepper – to taste
Hummus
By tlshinnick
In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and ...
- 1 1/2 cups (250 grams) cooked chickpeas
- 1/4 cup (60 ml) fresh lemon juice (1 large lemon)
- 1/4 cup (60 ml) well stirred tahini,
- 1 small garlic clove, minced
- 2 tablespoons (30 ml) extra
- virgin olive oil, plus more for serving
- 1/2 teaspoon ground cumin
- Salt to taste
- 2 to 3 tablespoons (30 to 45 ml) water
- Dash ground paprika, for serving