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Recipes
Turkey Breast Roulade with Crimini, Porcini, and Pancetta
By tammy1365
Bring 1 cup water and dried mushrooms to boil in heavy small saucepan
- 1 cup water
- 3/4 ounce (about 3/4 cup) dried porcini mushrooms
- 4 ounces thinly sliced pancetta (Italian bacon), coarsely chopped
- 4 tablespoons vegetable oil, divided
- 6 ounces fresh crimini mushrooms, coarsely chopped
- 1/2 cup finely chopped onion
- 1/4 cup chopped fresh Italian parsley
- 1 tablespoon chopped fresh rosemary
- 1/2 teaspoon fennel seeds, crushed
- 2 cups fresh breadcrumbs made from crustless French bread
- 1 2 3/4-pound turkey breast half with skin, boned but skin left intact, double butterflied
- 2 cups (about) low-salt chicken broth
- 4 tablespoons (about) unsalted butter, room temperature, divided
- 2 tablespoons all purpose flour
- 1/4 cup dry white wine
Hazelnut-Crusted Chicken with Raspberry Sauce
By tammy1365
by Anna Pump
- 3/4 cup lightly packed fresh raspberries (about 3 1/2 ounces)
- 3 tablespoons white wine vinegar
- 1 tablespoon sugar
- 1/2 cup safflower oil
- 3 to 6 teaspoons water (optional)
- 1 cup chopped hazelnuts (about 4 1/2 ounces)
- 3/4 cup panko (Japanese breadcrumbs) or plain dried breadcrumbs
- 1 tablespoon plus 1 teaspoon coarse kosher salt
- 3 teaspoons coarsely ground black pepper, divided
- 1/3 cup honey mustard
- 1/3 cup finely chopped fresh mint leaves
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 4 large skinless boneless chicken breast halves, butterflied
- 4 tablespoons (1/2 stick) unsalted butter
- 3 tablespoons peanut oil
- 4 cups baby salad greens
- 1/2 cup fresh raspberries
Coffee-Rubbed Steak
By tammy1365
Mix ancho chile powder, ground coffee, brown sugar, paprika, dried oregano, pepper, coriander, mustard, chile de á...
- 2 tablespoons ancho chile powder
- 2 tablespoons finely ground coffee beans
- 5 teaspoons dark brown sugar
- 1 tablespoon hot smoked Spanish paprika
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons mustard powder
- 1 teaspoon chile de árbol powder or 3/4 teaspoon finely ground red pepper flakes
- 1 teaspoon ground ginger
- 1 tablespoon kosher salt, plus more
- 2 16-ounce boneless New York strip steaks (about 1 inch thick)
- 2 tablespoons vegetable oil
Lemony Beet Tarts
By tammy1365
Directions Preheat oven to 400 degrees F
- 3 T olive oil
- 3 T finely shredded lemon peel
- 1 to 1-1/2 lb small beets cut into wedges
- 1/2 17.3 ounce package frozen puff pastry (1 sheet), thawed according to package directions
- 2 ounces soft goat cheese (chevre)
- 2 teaspoons snipped fresh thyme Fresh thyme (optional)
- Finely shredded lemon peel (optional)
Green Beans Gremolata
By tammy1365
"I blanch the green beans and make the gremolata in advance, storing them separately in the refrigerator
- 1 pound French green beans (haricots verts), trimmed
- 2 Tbsp. pine nuts
- 2 tsp. minced garlic (2 cloves)
- 1 Tbsp. grated lemon zest (from 2 lemons)
- 3 Tbsp. minced fresh flat-leaf parsley
- 3 Tbsp. freshly grated Parmesan cheese
- 2 1/2 Tbsp. good olive oil
- Kosher salt
- Freshly ground black pepper
- Tomato crostini with whipped feta
- Seared scallops and potato-celery root puree
- Rossini cocktail
Mushroom "Bacon"
By tammy1365
Spread it all evenly on a sheet tray and bake at 350 degrees for 45 minutes to an hour
5/5
(1 Votes)
Jade Dumplings with Soy-Sesame Dipping Sauce
By tammy1365
For dipping sauce: Stir all ingredients in small bowl to blend
- 1/3 cup soy sauce
- 1 green onion, very thinly sliced
- 2 tablespoons rice vinegar
- 2 teaspoons oriental sesame oil
- 1 tablespoon minced fresh ginger
- 1 garlic clove, peeled
- 12 ounces fresh asparagus, trimmed, quartered crosswise
- 1 8-ounce can whole water chestnuts, drained
- 3 green onions, quartered
- 1 teaspoon oriental sesame oil
- 1 teaspoon soy sauce
- 1/4 teaspoon coarse kosher salt
- All purpose flour
- 36 wonton wrappers
- Romaine lettuce leaves
Miso Soup w/ Shiitakes
By tammy1365
Instructions Pour veggie broth into a large soup pot and bring to a boil
- 1 1
- cup
- shiitake mushrooms
- (dried or fresh)
- 1 1
- pkg
- silken tofu
- 1 1
- sheet
- nori
- 2 -3
- tsp
- ginger
- peeled and grated
- 2 2
- cups
- small broccoli florets
- 1 1
- cup
- carrots
- julienned or grated
- 3 -4
- Tbsp
- white miso
- 5 5
- cup
- vegetable broth
- 1 1
- cup
- shiitake mushrooms
- (dried or fresh)
- 1 1
- pkg
- silken tofu
- 1 1
- sheet
- nori
- 2-3 2-3
- tsp
- ginger
- peeled and grated
- 2 2
- cups
- small broccoli florets
- 1 1
- cup
- carrots
- julienned or grated
- 3-4 3-4
- Tbsp
- white miso
- salt, to taste if needed
Eggplant Salad with Yellow Peppers & Red Onion
By tammy1365
Preheat the broiler. Place the eggplants on a baking sheet; broil, turning occasionally, until flesh is soft and sk...
- 2 medium eggplants
- 2 yellow bell peppers, cut into 1-inch squares
- 1 red onion, coarsely chopped
- 1 pint cherry tomatoes, halved or quartered
- 1 1/2 cups chopped flat-leaf parsley
- 6 tablespoons apple cider vinegar
- 4 1/2 tablespoons sunflower oil
- 1 tablespoon ground cumin
- Coarse sea salt and black pepper
Miso-Tofu Ranch Dip
By tammy1365
Purée tofu, miso, lemon juice, vinegar, garlic powder, onion powder, and pepper in a blender
- 4 oz. drained soft (silken) tofu
- 3 T white miso (fermented soybean paste)
- 1 T fresh lemon juice
- 2 t Sherry vinegar or white wine vinegar
- 1/2 t garlic powder
- 1/2 t onion powder
- 1/4 t freshly ground black pepper
- 1/2 c sour cream
- 1 T chopped fresh flat-leaf parsley
- 2 T chopped fresh chives plus more
- Raw vegetables (for serving)