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Recipes
Sauteed Shredded Brussels Sprouts with Ham and Toasted Pecans
By tammy1365
Bon Appetit
- 2 pounds brussels sprouts
- 2 tablespoons (1/4 stick) butter
- 3 tablespoons extra-virgin olive oil
- 2 1/4-inch-thick slices smoked ham (about 6 ounces), coarsely chopped
- 1 large garlic clove, minced
- 2/3 cup low-salt chicken broth
- Coarse kosher salt
- 1/2 cup pecans, toasted, chopped
Mulled Cider Beef with Cheesy Potato-Turnip Mash
By tammy1365
Yields: Serves 4-6 Preparation Preheat oven to 325°F
- Share:
- For the beef:
- 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, star anise
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 6 slices good quality bacon, chopped into pieces 1/2-inch wide
- 2 1/2 pound piece sirloin or round, trimmed and cut into bite-sized pieces
- Salt and pepper or steak seasoning blend
- 1 cup flour
- 1 1/2 teaspoons ground allspice, half a palmful
- 1/2 teaspoon ground cloves
- Freshly grated nutmeg
- 1 1/1 teaspoons ground cumin, half a palmful
- 2 medium onions, root end attached, sliced into thin wedges
- 3 to 4 medium carrots, peeled and thinly sliced on an angle
- 2 parsnips, peeled and thinly sliced on an angle
- 3 to 4 cloves garlic, thinly sliced
- 2 large fresh bay leaves
- 2 tablespoons freshly chopped thyme
- A handful of fresh sage leaves, thinly sliced
- 1/4 cup thick Worcestershire sauce, Lea & Perrins brand (regular Worcestershire or steak sauce may be substituted)
- 3 About 3 cups beef stock
- For the mash:
- 4 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, about 6-7 ounce brick, shredded
Chili Cinnamon Cocoa Rubbed Roasted Chicken
By tammy1365
Mix rub. Rub on chicken and roast
- 2 T chili powder
- 2 T cinnamon
- 2 T brown sugar
- 2 t cocoa
- 1 t salt
- 1/2 t pepper
- 3-4 lb chicken pieces
Lemony Polenta
By tammy1365
Boil the 1st 3 ingredients for 5 min
- 2 2 2 c chicken broth
- 2 2 2 c buttermilk
- 1 1 1 c yellow cornmeal
- 1/4 1/4 1/4 c Parm
- 2 2 2 T butter
- 1 1 1 T minced lemon zest
- S&P
Zucchini, Sun-Dried Tomato, and Mozarella Tart
By tammy1365
Roll out pastry on floured surface to 1/8-inch-thick square
- 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
- 1 1/2 cups shredded mozzarella cheese
- 6 tablespoons plus 1/4 cup freshly grated Parmesan cheese
- 1/2 cup drained oil-packed sun-dried tomatoes, thinly sliced
- 1/2 cup thinly sliced fresh basil
- 1/4 cup chopped green onions
- 1 tablespoon chopped fresh oregano
- 1 small zucchini, cut into thin rounds
- 2 large eggs
- 1 cup half and half
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
TVP Burger-Vegan
By tammy1365
In a medium sized mixing bowl combine the boiling water with the TVP®, ketchup, sea salt and herbs
- 1 1 1 cup TVP® (Textured Vegetable Protein)
- 1 1 1 cup TVP® (Textured Vegetable Protein)
- 1 1 1 cup TVP® (Textured Vegetable Protein)
- 3/4 3/4 3/4 cup Water (boiling hot)
- 3/4 3/4 3/4 cup Water (boiling hot)
- 3/4 3/4 3/4 cup Water (boiling hot)
- 1/4 1/4 1/4 cup Ketchup
- 1/4 1/4 1/4 cup Ketchup
- 1/4 1/4 1/4 cup Ketchup
- 1/2 1/2 1/2 tsp Oregano, Mediterranean ground
- 1/2 1/2 1/2 tsp Oregano, Mediterranean ground
- 1/2 1/2 1/2 tsp Oregano, Mediterranean ground
- 1/4 1/4 1/4 cup Carrots grated
- 1/4 1/4 1/4 cup Carrots grated
- 1/4 1/4 1/4 cup Carrots grated
- 1 1 1 Tbsp Parsley Flakes dried
- 1 1 1 Tbsp Parsley Flakes dried
- 1 1 1 Tbsp Parsley Flakes dried
- 1/2 1/2 1/2 tsp Marjoram ground
- 1/2 1/2 1/2 tsp Marjoram ground
- 1/2 1/2 1/2 tsp Marjoram ground
- 1/4 1/4 1/4 cup Celery finely chopped
- 1/4 1/4 1/4 cup Celery finely chopped
- 1/4 1/4 1/4 cup Celery finely chopped
- 1/2 1/2 1/2 cup Vital Wheat Gluten
- 1/2 1/2 1/2 cup Vital Wheat Gluten
- 1/2 1/2 1/2 cup Vital Wheat Gluten
- 1 1 1 tsp Sea Salt
- 1 1 1 tsp Sea Salt
- 1 1 1 tsp Sea Salt
- 1/2 1/2 1/2 tsp Garlic Powder
- 1/2 1/2 1/2 tsp Garlic Powder
- 1/2 1/2 1/2 tsp Garlic Powder
- 2 2 2 Tbsp Green Onion finely chopped
- 2 2 2 Tbsp Green Onion finely chopped
- 2 2 2 Tbsp Green Onion finely chopped
- 1 1 1 Tbsp Vegetable Oil
- 1 1 1 Tbsp Vegetable Oil
- 1 1 1 Tbsp Vegetable Oil
Healthy Nutella
By tammy1365
Read more: http://www.oprah
- 1/2 cup of hazelnut butter or 1 cup of whole hazelnuts
- 1 15-ounce can of black beans, drained and rinsed
- 4 Tbsp. cocoa powder
- 2 Tbsp. butter or coconut oil, plus 1 Tbsp. if using whole hazelnuts
- 4 Tbsp. raw honey, plus more to taste
- 2 tsp. vanilla extra
- Pinch of sea salt
Swiss Chard with Parm and Lemon
By tammy1365
Will Swiss chard, then toss with the rest
- swiss chard
- olive oil
- Parm
- lemon zest
- parsley
- salt
- toasted pine nuts
Wasabi-Crusted Chicken Breasts
By tammy1365
Make this Asian-inspired fried chicken recipe your next family dinner
- 1 1/4 cups panko or fresh breadcrumbs made from crustless French bread
- 4 teaspoons wasabi powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 eggs, beaten to blend
- 4 skinless boneless chicken breast halves, flattened to 1/3-inch thickness between plastic wrap
- 4 tablespoons peanut oil
- 3 tablespoons teriyaki sauce
- 3 tablespoons sake
- 3 tablespoons low-sodium chicken broth
- 3 green onions, thinly sliced
Scallps with Lemon-Basil Sauce
By tammy1365
Finely grate lemon rind, reserving 1/4 teaspoon
- 1 1 1 large lemon
- 1 1/2 1 1/2 1/2 pounds large sea scallops
- 1/4 1/4 1/4 teaspoon salt, divided
- 1/4 1/4 1/4 teaspoon freshly ground black pepper, divided
- 1 1 1 tablespoon butter, divided
- 3/4 3/4 3/4 cup dry white wine
- 1 1 1 tablespoon water
- 1/2 1/2 1/2 teaspoon cornstarch
- 1 1 1 tablespoon finely chopped fresh basil