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Recipes
Red Lobster Biscuits
By tammy1365
Preheat oven to 450 degrees F
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 2 teaspoons garlic powder
- 1 teaspoon Cajun seasoning
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, melted
- 1 cup milk
- 1 8 ounce package Cabot Double Double - sharp and mild shredded cheddar cheeses
- 4 tablespoons unsalted butter, melted
- 2 teaspoons dried parsley
- 1/4 teaspoon salt
Silky Mac & Cheese - Vegan
By tammy1365
Start by prepping your veggies
- 1 medium-sized carrot
- 2 cups cauliflower florets
- 1 medium sized onion
- 3 cloves garlic
- 9 oz or 270 g macaroni or shells
- 2/3 cup or 5.3 oz Silk® Almondmilk Plain Yogurt Alternative
- 2 tablespoons nutritional yeast
- 1 tablespoon light miso paste
- 1 tablespoon soy sauce or tamari
- 2 teaspoon white wine vinegar
- 1 teaspoon mustard powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- fresh parsley to garnish
Soy Sauce–Marinated Short Ribs with Ginger
By tammy1365
Preparation Whisk soy sauce, sugar, oil, red pepper flakes, garlic, ginger, star anise, and 1 cup water in a large...
- 2 cups soy sauce
- 1 cup sugar
- 2 tablespoons toasted sesame oil
- 1 tablespoon crushed red pepper flakes
- 6 garlic cloves, chopped
- 1 2-inch piece ginger, peeled, chopped
- 8 star anise pods
- 4 2-inch-thick English-style bone-in beef short ribs (about 1 pound each)
- 1 tablespoon cornstarch
- 1 tablespoon fresh lime juice
- 2 cups cooked white rice (from 1 cup uncooked)
- 1 scallion, thinly sliced
- 1 teaspoon toasted sesame seeds
- Lime wedges and Sriracha (for serving)
Steak and Soba Stir Fry
By tammy1365
Preheat oven to 350°. Spread out almonds on a small rimmed baking sheet; toast, tossing occasionally, until golden...
- 2 T sliced almonds
- i oz soba (Japanese-style noodles) or spaghettini
- Kosher salt
- 1 T plus 3 tablespoons vegetable oil t
- 12 oz skirt or flank steak
- Freshly ground black pepper
- 2 scallions, whites and greens separated, chopped
- 4 medium garlic cloves, chopped
- 1 T grated peeled ginger
- 2 heads baby bok choy, quartered t
- 1 medium carrot, peeled, thinly sliced on a diagonal
- 3 T oyster sauce
- 3 T reduced-sodium soy sauce
- 3 T unseasoned rice vinegar
- 1 T toasted sesame oil
Mole Sauce
By tammy1365
Simmer all and puree
- oil
- small small diced onion
- minced garlic clove
- 1/4 1/4 1/4 t cumin
- pinch pinch cloves
- 1 1 1 t cocoa powder
- 1 1 1 chipotle chili in adobo sauce
- 3/4 3/4 3/4 c coffee
- 1 1 can 1 small can diced tomatoes
- 2 2 2 t brown sugar
- 2 2 2 T peanut butter
Vegan Chocolate Biscotti
By tammy1365
Preheat oven to 350. To bake: 20 minutes To toast: 20 minutes Serving Size: Approx 24 cookies
- 1/3 1/3 1/3 cup canola oil
- 5 5 5 tblsps brewed coffee (as needed)
- 1 1 1 tsp vanilla extract
- 1 2/3 1 2/3 2/3 cups white flour
- 3/4 3/4 3/4 cup sugar
- 1/2 1/2 1/2 cup unsweetened cocoa
- 1 1 1 tsp baking powder
- 1/4 1/4 1/4 tsp baking soda
- 1/4 1/4 1/4 tsp salt
- 1/3 1/3 1/3 cup slivered almonds
- 1/3 1/3 1/3 cup chopped dried cherries
- Beat together oil, coffee, vanilla.
- to 10 Not underbaked but still slightly soft.) Allow to rest for 10 minutes.
- 1/2 20 baked log into 1/2 " thick biscotti. Arrange biscotti, cut side up, on cookie sheet. Bake for another 20 mins. or until dry.
- Cool.
Pumpkin Chocolate Zucchini Bread-Vegan
By tammy1365
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Andro...
- 1 cup white, unbleached all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 15-ounce can pumpkin purée (not pumpkin pie filling)
- 1/2 cup maple syrup
- 2 tablespoons vegan egg powder combined with 2/3 cup almond milk (can use applesauce)
- 2/3 cup coconut oil, melted and cooled
- 1 teaspoon vanilla extract
- 1 cup strained, grated zucchini
- Chocolate chips, as needed
Moroccan Brisket Stew
By tammy1365
n large pot, cook parsnips, apricots and olives in oil over medium-high until parsnips soften, about 3 minutes
- 2 large parsnips, thinly sliced
- 2/3 cup dried apricots, quartered
- 24 pitted green olives
- 1 tbsp. olive oil
- 2 1/2 cups Wine-Braised Brisket plus 1 1/2 cups pan juices, thawed and brisket shredded
- 1 cup beef stock
- 1/2 tsp. ground cumin
- 1 cup dry couscous, cooked
Crab, Mango, and Avocado Salad with Citrus Dressing
By tammy1365
Elizabeth Horton de Meza
- 3 tablespoons orange juice
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
- 1 teaspoon grated orange peel
- 3 tablespoons olive oil
- 1/2 red onion, sliced paper-thin
- 1 pound fresh lump crabmeat, picked over, separated into chunks
- 1 large (15- to 16-ounce) mango, peeled, pitted, sliced
- 1 large avocado, halved, pitted, peeled, sliced
- 12 large Boston lettuce leaves
Lemon-Dijon Potato Salad
By tammy1365
Place the potatoes in a medium saucepan
- 1 1/2 pounds red new potatoes (no bigger than golf balls), cut into eighths
- Kosher salt and freshly ground black pepper
- 4 teaspoons lemon juice plus 2 teaspoons lemon zest (from 1 lemon)
- 4 teaspoons Dijon mustard
- 4 teaspoons minced shallot
- 1 teaspoon honey
- 1/4 cup extra-virgin olive oil
- 1/2 cup diced celery, plus 1 heaping tablespoon chopped celery leaves