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Recipes
Berry Patch Brownie Pizza
By tammy1365
from Pampered Chef
- Crust
- 1 package (21 ounces) brownie mix
- 1/3 cup whole unblanched almonds, chopped
- Topping
- 1 package (8 ounces) cream cheese, softened
- 1 tablespoon sugar
- 1/2 teaspoon vanilla
- 2 cups thawed frozen whipped topping
- 1 pint fresh strawberries, divided
- 1/2 cup fresh raspberries
- 1/2 cup fresh blueberries
- 1 tablespoon vanilla chips, grated (optional)
Carolina Fish Chowder
By tammy1365
from Tupelo Honey Cafe
- 1 1/2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 cup diced Vidalia onion (about 1 large onion)
- 1 cup diced celery (about 4 ribs)
- 1 cup peeled, diced carrots (about 2 medium carrots)
- 2 cups diced red potatoes (about 3 large potatoes)
- 1 bay leaf
- 1 (28 ounce) can diced tomatoes, including juice
- 3 1/2 cups water
- 1/2 teaspoon Old Bay Seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 tablespoon sea salt
- 1 pound firm white fish, cut into bite-size pieces
- 1 1/2 teaspoons freshly ground black pepper
Napa Noodles
By tammy1365
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente
- Salt
- 1 12 ounce package soba noodles or 1 pound whole wheat linguine pasta
- 1/4 cup vegetable oil
- 1 head napa cabbage (about 2 pounds), thinly shredded
- 1 cup frozen shelled edamame, thawed
- 1 bunch scallions, cut on an angle into 2-inch pieces
- 3 cloves garlic, chopped
- 1 2 inch piece fresh ginger, grated or finely chopped
- 1/4 cup hoisin sauce
- 3 tablespoons soy sauce
- Grated peel and juice of 1 lime
- 1 teaspoon coarse black pepper (1/3 palmful)
- 1/2 cup mint leaves, shredded
- 20 basil leaves
MINI BEEF WELLINGTONS
By tammy1365
INSTRUCTIONS FOR MINI BEEF WELLINGTONS Heat oven to 425°F
- 4 beef Tenderloin Steaks, cut 1 inch thick (3 to 4 ounces each)
- 2 teaspoons olive oil
- 1/2 pound mushrooms, finely chopped
- 3 tablespoons dry red wine
- 3 tablespoons finely chopped green onions
- 1/4 teaspoon dried thyme leaves
- salt and pepper
- 6 phyllo dough sheets, defrosted
- Vegetable cooking spray
Seared Salmon with Sweet Corn and Bacon Sauté
By tammy1365
Laraine Perri, Cooking Light MAY 2014
- 2 center-cut bacon slices, chopped
- 1 medium shallot, finely chopped
- 3 green onions, thinly sliced, white and green parts separated
- 2 tablespoons dry white wine
- 1 tablespoon sherry vinegar or cider vinegar
- 1 (10-ounce) package frozen corn kernels
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 tablespoon canola oil
- 4 (6-ounce) center-cut salmon fillets, skinned
- 1 teaspoon minced fresh thyme
Basil Fried Rice Recipe
By tammy1365
Ingredients 3 large scallions 3 tablespoons vegetable oil 1/2 cup chopped red bell pepper (from 1 small be...
- 3 large scallions
- 3 tablespoons vegetable oil
- 1 /2 cup chopped red bell pepper (from 1 small bell pepper)
- 1 /2 cup chopped green bell pepper (from 1 small bell pepper)
- 2 medium garlic cloves, minced
- 1 teaspoon minced fresh ginger
- 4 cups cooked long-grain white rice, cooled
- 1 teaspoon kosher salt
- 3 large eggs, lightly beaten
- 1 cup cooked butter peas
- 1 /2 cup chopped, plus 1 Tbsp. thinly sliced fresh basil, divided
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- How to Make It
- Step 1
- Slice white and green parts of scallions, keeping parts separate. (You should have about 1/4 cup each of white and green parts.)
- Step 2
- Step 3
Cabbage with Coconut
By tammy1365
Preparation1. Using a mortar and pestle or a spice mill, grind the mustard seeds
- 1 tsp. black mustard seeds12 oz. green cabbage, shredded (about 3 cups)2 onions, very thinly sliced4 red or green jalapeño chiles, seeded and chopped1 cup shredded unsweetened coconut1 lemon, juiced (about 1/4 cup)
Chocolate Hazelnut Cake with Praline Chocolate Crunch
By tammy1365
Line 2 rimmed baking sheets with parchment paper
- 1 1/2 cups sugar
- 1 1/2 cups blanched hazelnuts, toasted
- 1 teaspoon hazelnut or vegetable oil
- 4 ounces dark chocolate (do not exceed 72% cacao), chopped
- 4 ounces high-quality milk chocolate (such as Lindt or Scharffen Berger), chopped
- 1/4 teaspoon kosher salt
- 1 3/4 cup puffed rice cereal or crushed cornflakes
- Unsalted butter (for parchment paper)
- 1 cup all-purpose flour
- 1 cup natural unsweetened cocoa powder
- 8 large eggs
- 1 cup sugar, divided
- 2 tablespoons corn syrup
- 1/2 cup brandy or orange liqueur
- 1/2 cup heavy cream
- 1/2 cup hazelnut butter (or ground roasted hazelnuts)
- Pinch of kosher salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 3 1/2 ounces dark chocolate (do not exceed 72% cacao), chopped
- 1 cup hazelnut praline paste (reserved from praline chocolate crunch)
- 5 tablespoons unsalted butter, room temperature, cubed
- 1 3/4 cup chilled heavy cream, divided
- Chocolate Glaze(click for recipe)
- 1/4 cup roasted hazelnuts
Sun-Dried Tomato & Parmesan-Crusted Rack of Lamb
By tammy1365
If you’re feeding a smaller crowd, this recipe can easily be adjusted to serve four—just halve all quantities
- 2 large 8-bone racks of lamb (about 3 lbs. total), trimmed and frenched
- 1/3 cup mayonnaise
- 2 large cloves garlic, finely chopped
- 1 1/2 tbsp. finely chopped oil-packed sun-dried tomatoes
- 1 tbsp. finely chopped fresh basil
- 2 tsp. chopped fresh mint
- 1/3 cup freshly grated Parmesan
Tourtiers (French Pork Pie)
By tammy1365
In a large saucepan, mix together the ground pork, cloves, cinnamon, onion, salt, celery, bay leaf and water
- 2 1/2 pounds lean ground pork
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1 large onion, chopped
- 1 teaspoon salt
- 1 stalk celery, chopped
- 1 bay leaf
- 3 cups water
- 4 baking potatoes, peeled and cubed
- 2 (15 ounce) packages refrigerated pie crusts