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Recipes
Lemon Cream Shrimp Scampi
By tammy1365
In a large skillet, heat the EVOO, four turns of the pan, over medium-high
- 4 tablespoons EVOO
- 1 small onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 1/2- 2 pounds large shrimp-peeled and deveined, tails left on
- 1 tablespoon lemon zest
- Salt and pepper
- 1/2 cup vodka or dry vermouth
- 1/3 cup creme fraiche or mascarpone
- 2 tablespoons finely chopped flat-leaf parsley
- 1/3 cup basil (a small handful), roughly torn
- 1 tablespoon fresh lemon juice
- Crusty bread
Classic Crab Cakes with a Roasted Corn and Tomato Salad and Fresh Horseradish Sauce
By tammy1365
Directions Melt the butter in a small saute pan over medium heat
- 2 tablespoons unsalted butter
- 1 cup finely chopped yellow onions
- 1/2 cup finely chopped celery
- 1/4 cup seeded and finely chopped red bell pepper
- 1/4 cup seeded and finely chopped yellow bell pepper
- Salt
- Cayenne
- 1 tablespoon chopped garlic
- 1 pound lump crabmeat, picked over for shells and cartilage
- 1/4 cup chopped green onions, green parts only
- 1/4 cup grated Parmigiano-Reggiano cheese
- 2 tablespoons finely chopped fresh parsley leaves
- 1 tablespoon Creole mustard
- 1/2 cup mayonnaise
- 1 1/2 cups dried fine bread crumbs
- 1 cup vegetable oil
- 1/4 cup bleached all-purpose flour
- 3 teaspoons Essence, recipe follows
- 1 large egg
- 1 tablespoon water
- 2 large baking potatoes, like russets, peeled and cut into shoestrings
- Fresh Horseradish Sauce, recipe follows
- Roasted Corn and Tomato Salad, recipe follows
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Italian-Stuffed Chicken
By tammy1365
Marinate split breasts in artichoke juice
- chicken breasts
- 1 1 1 can artichokes
- sm sm jar pimentos
- Parmesan
- scallions
- flour
- egg
- crumbs
- olive oil
Vegan Fudge
By tammy1365
Nutribullet
- 3/4 Cup Pecans
- 3/4 Cup Walnuts
- 1 Date, pitted
- 1/3 Cup Coconut Flakes
- 1/3 Cup Cacao Powder
- 3 Tablespoons Coconut Oil
- 1 Tablespoon Coconut Butter
Blackened Sea Scallops
By tammy1365
Combine, coat, sear in a cast iron skillet
- 1 1 1 T sweet paprika
- 2 2 2 t dry mustard
- 2 2 2 t brown sugar
- 2 2 2 t kosher salt
- 1 1 1 t celery seed
- 1 1 1 t dried thyme
- 1 1 1 t dried oregano
- 1 1 1 t pepper
- 1 1 1 t white pepper
- 1 1 1 t cayenne
- 12 12 12 sea scallops
- 2 2 2 T vegetable oil
Blistered Asparagus with Peanut-Coconut Sprinkle
By tammy1365
Heat oil in a large skillet over medium-high
- 2 2 2 Tbsp. vegetable oil
- 12 12 12 oz. asparagus, trimmed
- 1 1 1 Fresno chile, seeds removed, finely chopped
- 2 2 2 Tbsp. soy sauce
- 1 1 1 Tbsp. fresh lime juice
- 1 1 1 tsp. honey
- 1 1 1 tsp. toasted sesame oil
- 1 1 1 tsp. finely grated peeled ginger
- 2 2 2 Tbsp. crushed salted, dry-roasted peanuts
- 2 2 2 Tbsp. toasted unsweetened shredded coconut
Moussaka
By tammy1365
Preheat the oven to 375 degrees F
- 2 eggplants, sliced lengthwise into 1/4-inch thick slices 4 tablespoons canola oil, divided
- Kosher salt and freshly ground black pepper
- 1 medium onion, chopped
- 1 pound (80 percent lean) ground beef
- 1 tablespoon chopped garlic
- 2 teaspoons Italian seasoning
- 1 teaspoon ground cinnamon, divided
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk, at room temperature
- 1/4 cup grated Parmesan
- 2 tablespoons chopped fresh parsley, for garnish
- Optional: 3/4 cup bulgur, cooked
Rachael Ray
By tammy1365
Pre-heat the oven to 325°F
- 2 cups cloudy apple cider
- A pouch of store-bought mulling spice or make your own in cheese cloth: 1 cinnamon stick, a curl of orange peel, plus star anise
- 2 tablespoons extra virgin olive oil (EVOO)
- 6 slices good-quality bacon, chopped into 1/2-inch-wide pieces
- 1 piece beef sirloin or round (2 1/2 pounds), trimmed and cut into bite-size pieces
- Salt and pepper or steak seasoning
- 1 cup flour
- 1 1/2 teaspoons ground allspice (half a palmful)
- 1/2 teaspoon ground cloves
- Freshly grated nutmeg
- 1 1/2 teaspoons ground cumin (half a palmful)
- 2 medium onions, root ends attached, sliced into thin wedges
- 3-4 medium carrots, peeled and thinly sliced on an angle
- 2 parsnips, peeled and thinly sliced on an angle
- 3-4 cloves garlic, thinly sliced
- 2 large fresh bay leaves
- 2 tablespoons fresh thyme, chopped
- A handful of fresh sage leaves, thinly sliced
- 1/4 cup thick Worcestershire sauce, such as Lea & Perrins brand (regular Worcestershire or steak sauce may be substituted)
- 3 About 3 cups beef stock
- 4-6 starchy potatoes, peeled and sliced
- 1 turnip, peeled and sliced
- Salt and pepper
- Freshly grated nutmeg
- Whole milk, for mashing
- 1 1/2 cups super sharp white cheddar cheese (a 6-7-ounce brick), shredded
Artichoke and Egg Spread
By tammy1365
Combine artichoke hearts, mayonnaise, sour cream, eggs, curry powder, salt, and black pepper in a bowl until well m...
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 hard-boiled eggs, chopped
- 1/2 teaspoon curry powder, or to taste
- salt and ground black pepper to taste
Chimichurri Sauce
By tammy1365
Combine vinegar, 1 tsp. salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes
- 1/2 c red wine vinegar
- 1 t kosher salt plus more
- 3-4 garlic cloves, thinly sliced or minced
- 1 shallot, finely chopped
- 1 Fresno chile or red jalapeño, finely chopped
- 1/2 c minced fresh cilantro
- 1/4 c minced fresh flat-leaf parsley
- 2 T finely chopped fresh oregano
- 3/4 c extra-virgin olive oil