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Recipes
Pecan and Blue Cheese Brussels Sprout Salad
By tammy1365
Preparation 1. Combine first 7 ingredients in a small bowl
- 1 1/2 tablespoons extra-virgin olive oil $
- 2 teaspoons Dijon mustard
- 2 teaspoons balsamic vinegar $
- 1 garlic clove, minced
- 1/4 teaspoon freshly ground black pepper $
- 1/8 teaspoon kosher salt $
- 1/2 pound Brussels sprouts, very thinly sliced
- 1/4 cup chopped toasted pecans $
- 2 tablespoons crumbled blue cheese
Tammy's Tikki Masala
By tammy1365
Caramelize the onion. Marinate chicken in yogurt, garlic and ginger, then sautee in butter
- chicken breast
- ginger
- garlic
- onion, butter
- diced tomatoes
- garam masala
- cayenne or chili pepper
- yogurt
- cilantro
Roasted Carrots and Red Onions with Fennel and Mint
By tammy1365
Preheat oven to 425°. Place carrots on a rimmed baking sheet and onions and fennel on another rimmed baking sheet
- 2 pounds small carrots (about 2 bunches), peeled, cut into 3-inch pieces
- 2 large red onions, each cut through root end into 8 wedges
- 1 fennel bulb, cut into 1/2-inch wedges
- 4 tablespoons olive oil, divided
- Kosher salt, freshly ground pepper
- 2 tablespoons raw sunflower seeds
- 1 teaspoon coriander seeds, coarsely chopped
- 1/2 teaspoon Aleppo pepper or a pinch of crushed red pepper flakes
- 1/2 teaspoon Hungarian hot paprika
- 2 tablespoons Sherry vinegar or red wine vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons torn mint leaves
Prosciutto Asparagus Spirals
By tammy1365
Easy to prepare, but oh so elegant
- I pkg puff pastry sheets
- 6 T garlic & herb spreadable cheese
- 8 slices prosciutto
- 30 medium asparagus spears
Swiss Chard with Olives and Lemon
By tammy1365
by Daniel Patterson
- 3 large bunches Swiss Chard (about 2 1/4 pounds total)
- 5 tablespoons extra-virgin olive oil, divided
- 1/3 cup quartered pitted oil-cured black olives (2 to 3 ounces)
- 2 garlic cloves, crushed
- 1 tablespoon fresh lemon juice
Asian Orange Chicken
By tammy1365
Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-h...
- Sauce:
- 1 1/2 cups water
- 2 tablespoons orange juice
- 1/4 cup lemon juice
- 1/3 cup rice vinegar
- 2 1/2 tablespoons soy sauce
- 1 tablespoon grated orange zest
- 1 cup packed brown sugar
- 1/2 teaspoon minced fresh ginger root
- 1/2 teaspoon minced garlic
- 2 tablespoons chopped green onion
- 1/4 teaspoon red pepper flakes
- 3 tablespoons cornstarch
- 2 tablespoons water
- Chicken:
- 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
Tuscan Kale Caesar Slaw
By tammy1365
by The Bon Appétit Test Kitchen
- 1/4 cup fresh lemon juice
- 8 anchovy fillets packed in oil, drained
- 1 garlic clove
- 1 teaspoon Dijon mustard
- 3/4 cup extra-virgin olive oil
- 1/2 cup finely grated Parmesan, divided
- Kosher salt and freshly ground black pepper
- 1 hard-boiled egg, peeled
- 14 ounces Tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 8 cups)
Eggplant Parmigiana
By tammy1365
Nathan Hunsinger/Staff Photographer
- 2 1/4 to 2 1/2 pounds eggplants (two medium ones), sliced horizontally into 1/2-inch-thick rounds
- 2 1/2 to 3 About 2 1/2 to 3 teaspoons Cavender's Greek Seasoning
- 1 cup extra virgin olive oil, or as needed
- 6 to 8 hard-cooked eggs (divided use)
- 2 (8-ounce) balls fresh mozzarella, preferably from The Mozzarella Company, sliced 1/4-inch thick (divided use)
- 1 (28-ounce) can crushed tomatoes, such as Sclafani (sold at Jimmy's Food Store) or Cento brand (divided use)
- 2 ounces of Pecorino Romano cheese (or Reggiano Parmigiano), grated with a microplane grater to yield about 1 densely packed cup (divided use), plus additional for serving if desired
- 1 teaspoon, dried whole oregano, crumbled with your fingers (divided use)
Cocoa-Cured Lamb Loin with Olive-Pear Relish
By tammy1365
Combine bay leaves, salt, pepper, cocoa powder, paprika, sugar, and thyme in a small bowl
- small bay leaves, finely crumbled
- kosher salt
- freshly ground black pepper
- natural unsweetened cocoa powder
- smoked paprika
- sugar
- dried thyme
- 12-oz. lamb loin, trimmed
- caraway seeds
- cumin seeds
- fennel seeds
- small pear, cut into 1/4” pieces
- pitted green olives (such as Arauco or Picholine), chopped
- fresh thyme leaves
- piment d’Espelette or hot paprika
- plus 1 Tbsp. olive oil
- Fleur de sel or flaky sea salt (such as Maldon; for serving)
Mongolian Soy Curls
By tammy1365
InstructionsAdd Soy Curls to large bowl and cover with hot waterAdd 1 Tbs of Soy Sauce if desired to season and set
- 1 /2 cup Soy Sauce (low sodium)
- 1 /2 cup Water
- 3 /4 cup Date Syrup
- 1 /2 tsp Chile Garlic Paste (optional)
- 1 /8 tsp Red Pepper Flakes (optional)
- 1 /2 cup Hot Water
- Sauce 1 tsp Ginger (minced) 3 cloves Garlic (minced) 1/2 cup Soy Sauce (low sodium) 1/2 cup Water 3/4 cup Date Syrup 1/2 tsp Chile Garlic Paste (optional) 1/8 tsp Red Pepper Flakes (optional) 1 Tbs Cornstarch
- Date Syrup 8 dried Dates 1/2 cup Hot Water 1 Tbs Molasses Enough water to equal 3/4 cup of syrup
- Mongolian Soy Curls 4 oz Butler Soy Curls (~half a bag) 2 Tbs Corn Starch 1 bag Frozen Broccoli Sliced Green Onions for garnish