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Recipes
V-Day Popcorn
By TaratheFoodie
Something sweet for Valentine's Day!
- 1/2 cup popcorn kernels
- 1 tbsp olive oil
- 1 cup chocolate wafers for melting
- 1/2 cup shelled and chopped pistachios
- 1/8 cup colored sprinkles
- sea salt to taste
TyTy's Sweet Chili
By TaratheFoodie
Sure to please even the narrowest of palates
- Two 16oz cans of Hunts Tomato Sauce
- One 16oz can of Bush's Mild Chili Beans
- One 16oz can of Bush's Black Beans (Frijoles Negros if you're feeling Spanish)
- 3 lbs of Ground Beef
- 1 lb of Bacon
- 1 Sweet Onion
- 16 oz of Sliced Mushrooms
- 1 half stick of Salted Butter
- 2 1/2 Cups of White Sugar
- 1 Cup of Brown Sugar
- 1/4 Cup of Garlic Powder (Fresh garlic is preferred, if you're using that, rip and chop 6 pieces)
- 1/2 Cup of Chili Powder
- 2 tbsp of dried Cilantro
- 2 tbsp Salt
- 2 tbsp Crushed Red Pepper Flakes
Baked Stuffed Mushrooms with Crab
By TaratheFoodie
Butter 10x15-inch baking dish
- 2 large eggs
- 1 heaping tablespoon plus 1 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1 pound crabmeat
- 1/4 cup dry breadcrumbs
- 24 large mushrooms (each about 2 inches across), stems removed
- 2 tablespoons half and half
- 1 teaspoon crab boil seasoning*
SoCal Guacamole
By TaratheFoodie
Guacamole made with avocados from SoCal Avocados
- 3-4 avocados (you choose your favorite variety)
- juice of half a lime
- 1/2 teaspoon sea salt, plus a bit more to add later if needed
- 1 small handful fresh cilantro, finely chopped
- 3 tablespoons finely chopped red onion
- 1 roma tomato, seeded, juiced, and chopped
- 8 shakes of Tabasco Green Pepper Sauce
- Pinch of red pepper flake (or a finely chopped hot pepper if you'd like a bit more heat)
True Lemon and Dark Chocolate Biscotti
By TaratheFoodie
Biscotti made with True Lemon crystallized lemon in place of lemon zest
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 teaspoon True Lemon crystallized lemon
- 1/4 teaspoon salt
- 2 large eggs
- 12 ounces good-quality dark chocolate, chopped
Shrimp Flatbread Pizza with Arugula
By TaratheFoodie
Preheat oven to 450 degrees
- Shrimp Sauce Recipe:
- 1/2 cup extra virgin olive oil
- 2 large cloves of garlic
- 1 cup shredded mozzarella cheese
- 2 large shallots, finely chopped
- 8-10 large shiitake mushrooms, stems removed and sliced into strips
- 25 shrimp, deveined and tails removed
- small handful each of fresh basil and oregano, finely chopped
- 1/2 cup grated parmesan cheese
- 2 cups packed fresh arugula leaves
- sea salt and pepper to taste
- Shrimp Sauce (recipe below)
- 1 Pizza Crust (recipe below)
- 2 cups mayo
- 1/2 cup water
- 1 tsp sugar
- 1/4 tsp salt
- 1 tbsp minced or pressed garlic
- 3-4 tsp ketchup
- 1 tsp ground ginger
- 1 tsp hot sauce
- 1 tsp ground dry mustard
- 1 tsp paprika
- 3/4 tsp white pepper
- Mix all ingredients together and refrigerate until ready to use.
- Pizza Crust Recipe:
- 4 cups high gluten (12%) flour. King Arthur bread flour is good.
- 1 cup warm water (between 95° and 115° F.)
- 1 tbsp or 2 - 1/4 oz. packets (1/2 oz. total) of yeast (1.5 tbsp, if you like it a little more "yeasty.")
- 1 tbsp sugar or honey
- 1/2 tsp. salt
- Procedure:
- In a small bowl, combine the warm water and the sugar. Once combined, add the yeast and vigorously stir until the yeast is completely dissolved in the water. Let the water/yeast mixture sit for about
- Next, in a large bowl (using your electric stand mixture if you have one – use the dough hook), combine the flour and salt. Slowly add the water/yeast mixture and let the mixer combine the ingredients
- Knead the dough for a few minutes until it’s got a good elasticity. Stretch the dough into a smooth ball and place it back into the mixing bowl. Cover with a damp towel and let it rise for about a 1/2
- After the dough has risen, remove it from the bowl and turn it out onto a floured surface again. Gently punch it down and knead it by folding the dough in half one way, then in half again the other wa
- After it has risen the second time, the dough is now ready to be used! Section the dough out into three portions and roll out into a circle.
Farfalle with Sausage, Cannellini Beans, and Kale
By TaratheFoodie
Jeanne Kelley, Cooking Light NOVEMBER 2007
- 8 ounces uncooked farfalle (bow tie pasta)
- 1/4 cup oil-packed sun-dried tomatoes
- 1 1/2 cups chopped onion
- 8 ounces hot turkey Italian sausage
- 6 garlic cloves, minced
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon crushed red pepper
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 1 (16-ounce) package fresh kale
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 ounce shaved fresh Parmesan cheese (about 1/4 cup)
Mulligatawny Soup with Chicken and Rice
By TaratheFoodie
Heat vegetable oil in heavy large pot over medium-high heat
- 1/4 cup vegetable oil
- 3 cups chopped onions (about 1 pound)
- 5 garlic cloves, chopped
- 1 1/2 tablespoons garam masala
- 1 1/2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 2 bay leaves
- 2 cups dried red lentils
- 8 cups low-salt chicken broth
- 2 cups diced cooked chicken
- 1 cup canned unsweetened coconut milk
- 3 tablespoons fresh lemon juice
- 2 cups cooked basmati rice
- Lemon wedges
Spicy Tilapia and Fennel Stew
By TaratheFoodie
Laraine Perri, Cooking Light DECEMBER 2013
- 1 large fennel bulb with stalks
- Cooking spray
- 3 garlic cloves, minced
- 2 cups bottled arrabbiata sauce (such as Rao's)
- 1/2 cup water
- 1 (8-ounce) bottle clam juice
- 1 pound tilapia fillets, cut into 1-inch pieces
Mexican Scrambled Egg Tacos
By TaratheFoodie
Adapted from the recipe by Rick Bayless
- 3 garlic cloves, peeled
- Fresh hot green chiles to taste (I like 2 serranos or 1 jalapeño), stemmed, seeded, if you wish, and each cut into 3 or 4 pieces
- 1 medium white onion, roughly chopped
- 2 tablespoons vegetable or olive oil, fresh pork lard or bacon or chorizo drippings
- 1 pound (2 medium-large round or 5 to 7 plum) ripe tomatoes, cored and cut into 1/4-inch cubes
- 8 eggs
- Salt
- 1/2 to 2/3 cup (loosely packed) chopped cilantro
- 1 ripe avocado, pitted, flesh scooped from the skin and cut into 1/4-inch pieces (optional)
- 12 warm corn tortillas, store-bought or homemade
- 3/4 About 3/4 cup roasted tomatillo salsa, or bottled salsa or hot sauce, for serving