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Recipes
Fluff Recipes: Whoopie Pies
By tammy1365
Fluff Recipes: Whoopie Pies Heat oven to 350 F
- Filling:
- Cake
- 1 egg
- 1/3 c. vegetable oil
- 1 c. sugar
- 2 c. unsifted all-purpose flour
- 1/3 c. unsweetened cocoa
- 1 tsp. baking soda
- 1/4 tsp. salt
- 3/4 c. milk
- 1 tsp. vanilla
- 1/2 c. butter or margarine
- 1 c. confectioners' sugar
- 1 c. Marshmallow Fluff (about 1/2 of a 7 1/2-oz. jar)
- 1 tsp. vanilla
Cauliflower with Garlic-Thyme Vinaigrette
By tammy1365
1. Bring a large saucepan of water to a boil; add cauliflower and shallots
- 6 cups cauliflower florets $
- 2 tablespoons sliced shallots
- 2 1/2 tablespoons olive oil $
- 1 1/2 tablespoons sherry vinegar
- 1 tablespoon minced fresh garlic
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon salt $
- 1/4 teaspoon black pepper $
- Preparation
Sesame Noodles with Chili Oil and Scallions
By tammy1365
Preparation Cook scallion whites, vegetable oil, red pepper flakes, sesame seeds, and pepper in a small saucepan o...
- 4 scallions, whites and greens separated, thinly sliced
- 1/2 cup vegetable oil
- 1 tablespoon crushed red pepper flakes
- 2 teaspoons sesame seeds
- 2 teaspoons Sichuan pepper, coarsely chopped
- 12 ounces thin ramen noodles or spaghettini
- Kosher salt
- 1/4 cup tahini (sesame seed paste)
- 1/4 cup unseasoned rice vinegar
- 3 tablespoons reduced-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon sugar
Toasted Sesame Seed-Crusted Lamb Meatballs with Sweet Harissa Yogurt Sauce Recipe
By tammy1365
Recipe by McCormick
- 1 cup plain Greek-style yogurt
- 2 tablespoons honey
- 1 tablespoon harissa paste
- 1 tablespoon orange juice
- 2 teaspoons McCormick® Gourmet Collection Orange Peel
- 1 teaspoon McCormick® Gourmet Collection Ginger, Ground
- 1/2 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon
- 1 pound lean ground lamb
- 1/2 cup finely chopped onion
- 1/4 cup plain bread crumbs
- 1 egg, beaten
- 1 1/2 teaspoons McCormick® Gourmet Collection Allspice, Ground
- 1 teaspoon McCormick® Gourmet Collection Coriander Seed, Ground
- 1 teaspoon McCormick® Gourmet Collection Cumin, Ground
- 1 teaspoon McCormick® Gourmet Collection Mint Flakes
- 1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
- 1/2 teaspoon coarsely ground McCormick® Gourmet Collection Black Peppercorns, Tellicherry
- 2 jars (1.62 ounces each) McCormick® Gourmet Collection Sesame Seed, Toasted
Avocado and Crab Soup
By tammy1365
by Shaun McCrain
- 1/2 cup lump crabmeat
- 1 celery stalk, diced
- 1/2 tablespoon chervil, chopped
- 1 teaspoon finely grated lemon zest
- 2 avocados
- 1 cup vegetable stock
- 2 tablespoons crème fraîche
- 1 tablespoon fresh lime juice
- 3/4 teaspoons kosher salt
Quick Harissa
By tammy1365
On a work surface, use the flat side of a chef's knife to mash the garlic to a paste with a pinch of salt
- 1 garlic clove
- Kosher salt
- 1 tablespoon tomato paste
- 1 teaspoon fresh lemon juice
- 1 tablespoon pure chile powder, such as ancho
- 1 tablespoon smoked paprika
- 1/4 teaspoon cayenne
- 1/4 teaspoon ground cumin
- 1/4 teaspoon caraway seeds, ground in a spice grinder
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
Glazed Chocolate Donut Holes, Vegan
By tammy1365
To make the donut holes: grind all the ingredients into a thick, moist dough in a food processor
- Donut holes:
- 1 cup rolled oats
- 1 cup walnuts (preferably soaked for 4 hours in water then rinsed)
- 1 cup dates
- Heaping 1/4 cup cacao powder
- 2 tablespoons coconut oil
- Pinch Himalayan salt
- Glaze:
- 3 tablespoons coconut oil
- 2 tablespoons maple syrup
- 1/8 teaspoon vanilla powder
DJ's Cranberry Cheeseball
By tammy1365
Mix 1st 4 ingredients. Roll in nuts
- 1 pkg cream cheese
- 1/2 c dried cranberries
- 2 T orange marmalade
- 1/2 c chopped pecans
- 1/2 c chopped pecans
Double-Mint Barley Tabbouleh
By tammy1365
In medium saucepan, bring 2 cups water, barley and 1/2 tsp
- 1 cup pearl barley
- Salt and pepper
- 1 1/2 cups fresh spearmint leaves
- 1/3 cup EVOO
- 1 small clove garlic
- 1 tablespoon fresh lemon juice
- 2 cups parsley leaves, chopped
- 1 bunch scallions, trimmed and thinly sliced
- 3/4 cup shelled salted, toasted pistachios, coarsely chopped
- 1/2 cup chopped roasted red peppers
Moroccan Eggplant
By tammy1365
Roast eggplant cut side down at 425 degrees for 20 minutes
- 3 medium eggplants (about 2 1/2 lbs.), halved lengthwise
- 2 tomatoes, quartered
- 1/2 cup cilantro leaves
- 1/4 cup EVOO
- 3 cloves garlic, grated
- 1 1/2 teaspoons cumin
- 1 teaspoon fresh lemon juice
- Salt and pepper