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Recipes
No-Bake Chocolate Almond Bars Recipe
By tammy1365
Makes 16 bars Directions Heat honey, coconut oil, almond butter, sea salt, vanilla and cinnamon in a saucepan ove...
- 1/2 cup honey
- 1/4 cup coconut oil
- 1/4 cup almond butter
- 1/4 tsp. sea salt
- 1 tsp. vanilla
- 1 tsp. cinnamon
- 1/2 cup chopped almonds
- 1/2 cup chopped walnuts
- 1/2 cup dark chocolate chips
- 1/4 sunflower seeds
- 1/4 pumpkin seeds
- 1/4 goji berries
- 1 cup rolled oats
- Chocolate Cherry Muffins
- Single Lady Pancakes
- Banana-Pear Pudding with Chocolate Chips
No-Bake Blueberry Cheesecake with Graham Cracker Crust
By tammy1365
This No-Bake Blueberry Cheesecake with Graham Cracker Crust Recipe will take your next pie to the next level
- CRUST:
- 9 whole graham crackers
- 1/2 cup old-fashioned oats
- 3 tablespoons golden brown sugar, packed
- 1/8 teaspoon salt
- 5 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- FILLING:
- 1/4 cup water
- 1 tablespoon unflavored gelatin (measured from 2 envelopes)
- 12 ounces Philadelphia-brand cream cheese, room temperature
- 1 cup heavy whipping cream
- 1 cup sugar
- 1 tablespoon fresh lemon juice
- 3 cups fresh blueberries
- TOPPING:
- 1 cup chilled heavy whipping cream
- 1 tablespoon sugar
- 4 1/2-pint baskets blueberries
- 2/3 cup blueberry jam
Grain Salad with Olives and Whole-Lemon Vinaigrette
By tammy1365
Cook farro in a large wide pot over medium heat, stirring often, until golden brown and toasted (it should start to...
- 2 cups unhulled farro or spelt
- Kosher salt
- 2 cups green olives
- 1 lemon, halved, seeds removed, finely chopped (peel and flesh), plus more juice if desired
- 2 medium shallots, finely chopped
- Freshly ground black pepper
- 1/2 cup olive oil
- 2 cups coarsely chopped mint and/or cilantro
- 2 cups coarsely chopped parsley
Walnut and Sage Pesto Turkey Breast
By tammy1365
Directions Thaw turkey, if frozen
- 2 3-lb turkey bone-in turkey breast halves
- Nonstick cooking spray
- 2 7-ounce container refrigerated basil pesto or 10
- oz. jar purchased pesto
- 1/3 cup finely chopped fresh sage
- 1/4 cup finely chopped walnuts
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 recipe Onion Thyme Gravy (optional)
- 2 T butter
- 1 c onion
- 3 shallots
- 1/4 t thyme
- 2 T flour
- 14 oz chicken broth
- 1 T soy sauce
- 1 T Worcestershire
- S&P
Artichoke, Fennel, and Crispy Prosciutto Salad
By tammy1365
Whisk 3 tablespoons olive oil and next 5 ingredients in small bowl
- 4 tablespoons olive oil, divided
- 2 tablespoons red wine vinegar
- 1 small shallot, finely chopped
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped fresh thyme
- 6 ounces thinly sliced prosciutto, cut crosswise into 1/3-inch-wide strips (about 1 1/2 cups)
- 1 lemon, halved, plus 2 tablespoons fresh lemon juice
- 4 large artichokes
- 1 large fennel bulb with fronds, bulb halved lengthwise and very thinly sliced crosswise, fronds chopped
- 2 medium heads of frisée, torn into bite-size pieces
Taco "Meat" - Vegan
By tammy1365
Directions Put ingredients in a food processor
- 1 cup raw walnuts
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon paprika
Creamed Spinach Baked Eggs
By tammy1365
Preheat the oven to 375 degrees
- 2 tablespoons olive oil
- 2 large shallots, chopped
- 4 large cloves garlic, chopped
- 1 cup vegetable or chicken stock
- 1 bag (16 oz.) frozen chopped spinach, thawed and drained well
- 4 ounces fresh baby kale or spinach
- Salt and pepper
- Freshly grated or ground nutmeg
- 1 package (5.2 oz.) Boursin Garlic & Fine Herbs cheese
- 1/4 cup cream or half-and-half
- 4 extra-large Araucana or best-quality cage-free eggs
- 1 cup grated Fontina Val d'Aosta or Gruyere
- A handful grated Parmigiano-Reggiano or Grana Padano
- Charred bread or ciabatta rolls, for dunking and mopping
Three-Cheese Pasta with Brussels Sprouts & Sage Breadcrumbs
By tammy1365
Bring a large pot of water to a boil for the Brussels sprouts and pasta
- 2 cups milk
- 1 tablespoon olive oil
- 5 tablespoons butter
- 2 large shallots, finely chopped
- 2 large cloves garlic, finely chopped
- 2 tablespoons flour
- 1/2 cup chicken stock
- 12 sage leaves
- 1/2 cup breadcrumbs
- 6 - 8 ounces piece Gorgonzola dolce
- 1 cup shredded Fontina Val d'Aosta or Gruyere
- 1 About 1 cup (loosely packed) grated Grana Padano or Parmigiano-Reggiano
- A little freshly grated or ground nutmeg
- Finely ground white or black pepper
- Salt
- 1 pound penne or other short cut pasta
- 1 pint large Brussels sprouts, trimmed and leaves separated
Barley & Brussels Sprouts Risotto
By tammy1365
In a large saucepan, heat 3 tbsp
- 5 tablespoons EVOO, plus more for drizzling
- 3 shallots, minced
- 5 cloves garlic, minced
- 1 cup pearled barley
- 3/4 teaspoon ground sage
- 3 1/2 cups vegetable or low-sodium chicken stock, warmed
- 1/2 teaspoon white wine vinegar
- 3/4 pound small Brussels sprouts, halved
- 1/2 cup grated Parmesan
Sausage gnocchi with warm kale & bean salad
By tammy1365
Tap For Ingredients Method Ingredients out • Kettle boiled • Large casserole pan, high heat • Small
- 4 spicy higher-welfare sausages (at least 80% meat)
- 2 teaspoonsfennel seeds
- 2 sprigs offresh rosemary
- 125 mlChianti
- 200 gtenderstem broccoli
- 700 gpassata
- 400 ggnocchi
- 2 tablespoonsfat-free natural yoghurt
- 2 rashers ofhigher-welfare smoked streaky bacon
- olive oil
- 40 gblanched hazelnuts
- 1 teaspoonmaple syrup or runny honey
- 200 gfine green beans
- 300 gmixed greens, such as curly kale, Swiss chard, cavolo nero, spring greens and Brussels tops
- 1 1/2 tablespoonsextra virgin olive oil
- 1 1/2 tablespoonssherry vinegar