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Recipes
Coffee-Braised Pot Roast
By tammy1365
Directions Preheat oven to 325 degrees F
- 3 to 3-1/2 lb beef chuck roast
- 1 T oil
- 1 lg onion
- 1 green pepper
- 3 cloves garlic, minced
- 3/4 cup beef broth
- 1 8 ounce can crushed pineapple (juice
- pack)
- 1 tablespoon instant espresso or French roast coffee powder
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon ground allspice
- 2 pounds sweet potatoes, peeled, halved lengthwise, and cut into 2 inch pieces
- Crushed red pepper (optional)
White Bean Salad with Lemon and Cumin
By tammy1365
Place beans in large bowl
- (14 ounces) dried Great Northern beans
- bay leaves
- salt
- large red onion, thinly sliced
- chopped fresh Italian parsley
- olive oil
- fresh lemon juice
- ground cumin
- cayenne pepper
- large lettuce leaves
Raspberry Oat Crumb Bars
By tammy1365
Raspberry Oat Crumb Bars with buttery crust, sweet fresh raspberry filling, and crumbly oat toppings make wonderful...
- 1 cup all purpose flour
- 1 cup old fashioned oats
- 1/2 cup brown sugar
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 cup unsalted butter, melted
- 1 cup raspberry preserves
Pressure Cooker Risotto
By tammy1365
While old-school stovetop-stirred risotto is undeniably delicious, the pressure cooker also delivers astonishingly ...
- 2 cups butternut squash, peeled and cubed (3/4-inch)
- 3 tablespoons extra-virgin olive oil, divided
- Cooking spray
- 1 cup boiling water
- 1/2 ounce dried porcini mushrooms
- 1 (12 ounce) package button mushrooms, sliced
- 1/2 cup shallots, chopped
- 4 garlic cloves, minced
- 1 cup uncooked Arborio rice or other medium-grain rice
- 1/3 cup Madeira wine or dry sherry
- 2 1/2 cups chicken stock, unsalted
- 1 1/2 ounces pecorino Romano cheese, grated (about 1/3 cup)
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Sweet & Sour Mini Meatballs
By tammy1365
Skip the parmesan. Sub ground beef for the meat mix
- Meatballs in Tomato Sauce Recipe
- 1 c Chili sauce
- 1 c Grape jelly
- 2 tablespoons soy sauce
Green Beans with Basil and Mint
By tammy1365
BHG
- 6 6
- cups water
- 2 2
- pounds fresh green beans, trimmed if desired
- 2 2
- cloves garlic, chopped
- 1/2 1/2
- cup shredded fresh basil
- 1/3 1/3
- cup shredded fresh mint
- 1 1
- small red sweet pepper, chopped
- 2 2
- tablespoons olive oil
- 1/2 1/2
- teaspoon salt
Bistro Chicken Pasta
By tammy1365
Heat olive oil in a large skillet over medium heat
- 2 tbsp. extra-virgin olive oil
- 1 c. flour
- kosher salt
- Freshly ground black pepper
- 1 lb. thin chicken cutlets
- 2 tbsp. butter
- 1/4 c. white wine
- 1/2 c. chicken stock
- 2 c. heavy cream
- 1/2 c. Parmesan
- 1/4 c. chopped sun-dried tomatoes
- 3/4 lb. cooked medium pasta shells
- 1/4 c. finely sliced basil
Butterflied Mustard Chicken with Potatoes & Kale
By tammy1365
Position racks in the upper and lower thirds of the oven and preheat to 425 degrees
- 1/4 cup EVOO
- 1/4 cup Dijon mustard
- 3 cloves garlic, chopped
- 1 lime, juiced (about 2 tbsp.)
- 4 6 ounces baking potatoes, peeled and sliced lengthwise into 6 wedges
- 1 whole chicken (3 1/2 lbs.), butterflied
- 1 bunch kale, stemmed and coarsely torn
Ethiopian Red Lentil Stew
By tammy1365
Coat the bottom of a large pot with oil and place over medium heat
- weeknight.
- Course Entree
- Cuisine American, Ethiopian
- Prep Time 5 minutes
- Cook Time 35 minutes
- Total Time 40 minutes
- Servings 6
- Calories 300 kcal
- Author Alissa
- Ingredients
- 2 tbsp. olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 1/2 tsp. freshly grated ginger
- 1-2 tbsp. berbere spice blend, to taste, I went with 2 tablespoons but I like lots of spice
- 1/2-1 tsp. cayenne pepper, or to taste, optional
- 4 cups vegetable broth
- 1 1/2 cups dried red lentils
- 1-14 oz. can diced tomatoes
- 3 medium red potatoes, about 3/4 lb. total, diced
- 3 cups fresh spinach leaves, sliced and lightly packed
- salt and pepper to taste
Celery Slaw with Seeds and Dates
By tammy1365
PreparationPickled Mustard Seeds Place mustard seeds in a small heatproof jar or bowl
- 1/4 cup brown mustard seeds
- 1/3 cup unseasoned rice vinegar
- 2 tablespoons sugar
- 1/2 teaspoon kosher salt
- 1 small shallot, thinly sliced
- 1/3 cup olive oil
- 1/4 cup unseasoned rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- Kosher salt
- 2 Persian cucumbers
- 1 bunch mature arugula, tough stems trimmed (about 8 cups)
- 4 celery stalks, thinly sliced on a diagonal, plus 1 cup celery leaves
- 10 Medjool dates, sliced
- Toasted sesame seeds (for serving)