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Recipes
Korean Vegetable Rice Bowl
By tammy1365
Wash rice in several changes of cold water until water is almost clear, then drain in a sieve
- 1 2/3 cups Asian short-grain white or sushi rice
- 2 cups water
- 1 (10- to 12-ounce) bunch flat-leaf spinach, stems discarded
- 1/2 pound fresh soybean or mung-bean sprouts, trimmed
- 2 large carrots
- 1 small zucchini, trimmed
- 1 cup drained preserved fiddlehead fern stems (also called bracken fern, kosari, or warabi; optional)
- 1/4 cup plus 2 teaspoons vegetable oil
- 6 ounces fresh shiitake mushrooms, stems discarded and caps cut into very thin slices (2 cups)
- 6 teaspoons finely chopped garlic (from 4 cloves)
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons Asian sesame oil
- 2 teaspoons sesame seeds, toasted and coarsely chopped
- 4 large eggs
- 4 tablespoons Korean hot-pepper paste (sometimes labeled "gochujang")
- 8 (3 1/2 - by 3-inch) sheets toasted nori (dried laver, preferably seasoned), cut into thin strips with scissors
- Special equipment : an adjustable-blade slicer fitted with julienne blade
- Accompaniments: packaged cabbage kimchi (Korean spicy pickled cabbage) or other vegetable kimchi
Gourmet Mushroom Risotto
By tammy1365
In a saucepan, warm the broth over low heat
- 6 cups chicken broth, divided
- 3 tablespoons olive oil, divided
- 1 pound portobello mushrooms, thinly sliced
- 1 pound white mushrooms, thinly sliced
- 2 shallots, diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- sea salt to taste
- freshly ground black pepper to taste
- 3 tablespoons finely chopped chives
- 4 tablespoons butter
- 1/3 cup freshly grated Parmesan cheese
Chicken Renee
By tammy1365
Sautee cutlets. Make sauce; re-add chicken and simmer
- cornstarch
- S&P
- 4 cutlets
- oil
- butter
- mushrooms
- garlic
- shallot
- 1/2 c Marsala
- 1/4 c lemon juice
- 1-1/2 c broth
- slurry
- 2-3 oz Swiss
- parsley
Vegan Pesto
By tammy1365
winner of White House kids' contest
- 2 avacados
- lemon juice
- spinach
- basil
- walnuts
- white beans
- garlic
- 1/4 c. olive oil
Roasted Vegetables with Walnuts, Basil and Balsamic Vinaigrette
By tammy1365
1/2 red bell pepper, small, cut into 1-inch cubes 1/2 orange bell pepper, small, cut into 1-inch cubes 1/4 red on...
- 1/2 red bell pepper, small, cut into 1-inch cubes
- 1/2 orange bell pepper, small, cut into 1-inch cubes
- 1/4 red onion, medium, cut into 1-inch cubes, separated
- 4 ounces portabella mushrooms, baby, halved
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon sea salt
- 3/4 cup sugar snap peas
- 1 zucchini, small, sliced 1/4-inch thick
- 1 summer squash, yellow, small, sliced 1/4-inch thick
- 2 cloves garlic, minced
- 2 teaspoons balsamic vinegar
- 2 tablespoons basil*, fresh, snipped
- 1/2 cup California walnuts, coarsely chopped
Macaroni Salad In Lemon-Thyme Dressing, Creamy With A Tangy Twist
By tammy1365
-Add the cooked and cooled macaroni to a large bowl, and add in the thawed petite peas and the diced, crisped pance...
- Dressing:
- 24 oz pasta
- 2 c petite frozen peas
- 8 oz diced pancetta
- thyme
- 3/4 c mayo
- 1/3 c olive oil
- 1-1/2 T lemon zest
- 1 T, 2 t sugar
- 1-1/2 t salt
- 1 t whole grain Dijon
- 1/2 t thyme
- 1/2 t pepper
Cauliflower Salad with Mint, Pomegranates, and Nigella Seeds
By tammy1365
Mix lemon zest, lemon juice, and orange juice in a large bowl
- 1 tablespoon finely grated lemon zest
- 3 tablespoons fresh lemon juice
- 3 tablespoons fresh orange juice
- 1 head of cauliflower (about 1 1/2 pounds), broken into large florets, sliced as thinly as possible
- 1 cup pomegranate seeds
- 1/2 cup coarsely chopped mint
- 1/2 cup coarsely chopped parsley
- 2 tablespoons finely chopped chives
- 1/4 cup nigella seeds
- 1/4 cup olive oil
- Kosher salt
Cheddar Burgers With Balsamic Onions And Chipotle Ketchup Recipe - Food.com
By tammy1365
Directions Onions:. DO AHEAD; CAN BE MADE UP TO 3 DAYS AHEAD! Prepare grill to medium high heat
- Onions
- 1 lb red onion, cut crosswise into 1/3 to 1/2 inch rounds
- olive oil
- 3 ⁄4 teaspoon kosher salt
- 1 ⁄2 teaspoon fresh coarse ground black pepper
- 2 tablespoons balsamic vinegar
- Chipotle Ketchup
- 1 cup ketchup
- 1 1⁄2 teaspoons chopped chipotle chilies, from canned chipotle chilies in adobo
- 2 tablespoons adobo sauce, from can
- 2 teaspoons balsamic vinegar
- Burgers
- 2 1⁄4 lbs 80% lean ground beef
- coarse kosher salt
- 6 slices sharp cheddar cheese (thick slices)
- 6 large English muffins or 6 large hamburger buns, split & grilled
- 6 slices tomatoes
- 2 cups fresh spinach leaves
Herbed Chicken & Tomatoes Recipe
By tammy1365
Recipe by Zatarain's
- 8 ounces pasta, such as spaghetti or linguine
- 1 1/2 teaspoons McCormick® Gourmet Collection Basil Leaves
- 1 1/2 teaspoons McCormick® Gourmet Collection Garlic Powder, California
- 1 teaspoon McCormick® Gourmet Collection Rosemary, Crushed
- 3 tablespoons flour, divided
- 1 1/2 pounds thin-sliced boneless skinless chicken breasts
- 2 to 3 tablespoons vegetable oil, divided
- 1 small onion, finely chopped
- 1 can (14 1/2 ounces) petite diced tomatoes, drained
- 1 1/2 cups Kitchen Basics® Unsalted Chicken Stock
- 2 tablespoons fat free half-and-half
Moroccan Grilled-Chicken Skewers
By tammy1365
Preparation In bowl, toss chicken, spices, 2 tbsp
- 2 2 1-inch lb. boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 2 2 tsp. ground coriander
- 1 1 1 tsp. ground turmeric
- 8 8 8 tbsp. olive oil
- 1/4 1/4 1/4 cup finely chopped fresh flat-leaf parsley
- 2 2 2 tbsp. each finely chopped fresh cilantro and mint
- 2 2 2 tsp. orange zest plus 2 tbsp. juice
- 1 1 1 clove garlic, minced
- 1 1 1 tsp. honey
- 1/2 1/2 1/2 tsp. ground cumin