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Recipes
Chocolate Espresso Cake with Peanut Butter Frosting & Rum Drizzle
By tammy1365
Expresso, chocolate, peanut butter and cake all in one!
- 2 cups cake flour
- 3/4 cup cocoa
- 11/2 teaspoons baking soda
- 3/4 teaspoon salt
- 3/4 cup butter, room temperature
- 2 cups golden brown sugar
- 3 large eggs
- 11/2 teaspoons vanilla extract
- 1 cup buttermilk
- 4 teaspoons instant espresso powder dissolved in 3/4 cup hot water
- 1 1/2 cups butter, softened
- 1 1/2 cup creamy peanut butter
- 4 1/2 cups powdered sugar
- 4 teaspoon dark rum
- 3 teaspoon vanilla
- 6 tablespoon heavy cream
- 3/4 cup brown sugar
- 1/2 cup Dark Rum
- 1 tablespoon unsalted butter
Savoy Salad
By tammy1365
toss
- Savoy cabbage
- bacon
- Swiss
- walnuts
- raspberry vinaigrette
Mexican Potstickers
By tammy1365
Line 2 baking sheets with parchment
- 2 15 ounce cans black beans, rinsed
- 1 cup frozen corn kernels
- 2 jalapeno chiles, seeded and finely chopped
- 3/4 cup finely chopped seeded tomatoes
- 3/4 cup finely chopped red onion
- 1/2 cup chopped cilantro
- 1/4 cup sour cream
- 1 tablespoon hot sauce
- 2 teaspoons salt
- 60 wonton wrappers
- Vegetable oil, for frying
Marinated Mushrooms II
By tammy1365
In a medium saucepan, mix red wine vinegar, olive oil, onion, salt, parsley, dry mustard, brown sugar and garlic
- 1/3 cup red wine vinegar
- 1/3 cup olive oil
- 1 small onion, thinly sliced
- 1 teaspoon salt
- 2 tablespoons dried parsley
- 1 teaspoon ground dry mustard
- 1 tablespoon brown sugar
- 2 cloves garlic, peeled and crushed
- 1 pound small fresh button mushrooms
Fresh Mint Sauce
By tammy1365
In blender, puree first 6 ingredients
- 1/2 cup mint leaves
- 1/3 cup raspberry or white wine vinegar
- 1 tablespoon heavy cream
- 1 tablespoon sugar
- A pinch salt
- A pinch white pepper
- 2/3 cup walnut oil or EVOO
- 1/2 cup EVOO
- 4 double lamb chops (about 2 lbs.)
Vegan Brie w/Cranberries & Pecans
By tammy1365
Instructions:For the Brie: Place cashews in a microwave safe container and cover in water
- Cranberries:
- 1 cup unsalted, unroasted cashews (plus water for soaking)
- 1 cup water
- 1/3 cup refined coconut oil
- 1/3 cup sauerkraut, without the juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons tapioca starch
- 2 teaspoons agar powder
- 1 teaspoon salt
- 2 tablespoons nutritional yeast
- cheese cloth
- 1 cup fresh cranberries
- 1/2 cup sugar
- 1/2 cup water
- Candied Pecans:
- 1 cup peans
- 3 tablespoons maple syrup
- 2 tablespoons brown sugar
- pinch of salt
Spicy Whole Roasted Cauliflower
By tammy1365
Directions 1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil
- 1 tablespoon(s) vegetable oil
- 1 head(s) cauliflower
- 1 1/2 cup(s) plain greek yogurt
- 1 lime zested and juiced
- 2 tablespoon(s) chili powder
- 1 tablespoon(s) cumin
- 1 tablespoon(s) garlic powder
- 1 teaspoon(s) curry powder
- 2 teaspoon(s) kosher salt
- 1 teaspoon(s) black pepper
Sweet Red Chowder with Leek, Corn and Crab
By tammy1365
In a soup pot, heat the EVOO, 1 turn of the pan, over medium-high heat
- 1 tablespoon extra-virgin olive oil (EVOO)
- 4 slices thick-cut bacon, chopped
- 2 large baking potatoespeeled, halved lengthwise and thinly sliced crosswise
- 2 leeks, split lengthwise and sliced 1/2 inch thick
- 4 ribs celery with leafy tops, chopped
- 1 bay leaf
- Salt and freshly ground pepper
- Half of a red bell pepper, chopped
- 2 tablespoons chopped fresh thyme
- 1/2 cup dry sherry
- 1 32 ounce container (4 cups) chicken broth
- 1 28 ounce can crushed tomatoes
- 2 ounces corn kernels
- 12 ounces lump crabmeat, picked over for pieces of shell
- 2 tablespoons Old Bay Seasoning (2 palmfuls)
- Fresh flat-leaf parsley, finely chopped (a generous handful)
- 2 - 3 tablespoons chopped chives
- Grated peel of 1 lemon or orange
- Oyster crackers, for serving
Skillet-Roasted Cauliflower with Panko
By tammy1365
Toast pine nuts in a large skillet over medium-high heat, tossing often, until golden brown, about 2 minutes
- 2 tablespoons pine nuts
- 2 tablespoons vegetable oil, divided
- 1/4 cup panko (Japanese breadcrumbs)
- 1 large head of cauliflower, cut into florets with some stalk attached
- Kosher salt, freshly ground pepper
- 1 garlic clove, finely grated
- 2 tablespoons unsalted butter
- 2 tablespoons thinly sliced pickled red peppers (such as Peppadew)
- 1/4 ounces Parmesan, finely grated
- 3 tablespoons finely chopped fresh mint
Scallops over Spinach, White Beans & Bulgur
By tammy1365
Sautee the onions, garlic and spinach
- olive oil
- onion
- garlic
- spinach
- white wine
- S&P
- nutmeg
- thyme
- cooked white beans
- cooked bulgur wheat
- olive oil
- scallops
- Paul Masson Seafood Blend
- lemon juice