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Recipes
Cuban-Style Black Beans
By tammy1365
Ingredients 1 pound dried black beans, rinsed and drained 2 medium white onions, halved lengthwise 2 medium gree...
- 1 pound dried black beans, rinsed and drained
- 2 medium white onions, halved lengthwise
- 2 medium green bell peppers, halved
- 4 bay leaves, divided
- 8 cups cold water
- 3 garlic cloves
- 1 tablespoon kosher salt, divided
- 6 tablespoons extra-virgin olive oil, divided
- 1/4 cup dry white wine
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- 1 teaspoon tomato paste
- 1 teaspoon ground black pepper
- Chopped cilantro (optional)
- Lime wedges (optional)
Mexican Chicken Soup
By tammy1365
Sautee veg. Add rest. Top with cheese
- oil
- green pepper
- jalapeno
- onion
- garlic
- chicken, cooked, chopped
- chicken stock
- diced tomatoes
- corn
- chili powder
- cumin
- cayenne
- cilantro
- cheese
Pine Nut and Feta Cheese Ball
By tammy1365
Process cream cheese, feta, and butter in a food processor until smooth
- 4 ounces cream cheese, room temperature
- 4 ounces feta, crumbled, room temperature
- 2 tablespoons unsalted butter, room temperature
- 2 tablespoons capers
- 2 tablespoons fresh oregano leaves
- 2 teaspoons fennel seeds, toasted
- 1 teaspoon finely grated lemon zest
- Kosher salt
- 3/4 cup pine nuts, toasted, chopped
- Crackers (for serving)
Chocolate Avocado Cake
By tammy1365
This chocolate avocado cake is both vegan and gluten-free, and delicious! The avocados make both the cake and the f...
- CAKE:
- 3 cups almond flour
- 5 tablespoons cacao powder
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 3/4 teaspoon sea salt
- 1/4 cup avocado or coconut oil
- 1 ripe avocado (blend until smooth)
- 2 cups water
- 2 tablespoons apple cider vinegar
- 2 teaspoons vanilla extract
- 2 tablespoons maple syrup
- 1 1/2 cup raw cane sugar
- FROSTING:
- 2 ripe avocados, blend until smooth
- 2 cups confection sugar
- 6 tablespoons cacao powder
- 1 teaspoon vanilla extract
Asian Shrimp
By tammy1365
Sautee shrimp in sauce. Top w/scallions
- shrimp
- garlic
- peach jam
- peanut butter
- soy sauce
- brown sugar
- lemon juice
- hot pepper sauce
- chopped scallions
Savory Peach and Cucumber Salad
By tammy1365
Preparation Preheat oven to 350°
- 1/3 cup raw pumpkin seeds
- 1 tablespoon plus 1/4 cup olive oil
- Kosher salt
- 1 cardamom pod
- 1 whole clove
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1 serrano chile, finely grated
- 1 garlic clove, finely grated
- 3 tablespoons finely chopped parsley
- 3 tablespoons finely chopped cilantro, plus leaves with tender stems for serving
- 3 tablespoons (or more) fresh lemon juice
- 2 medium Persian cucumbers, cut into 1-inch pieces
- 4 medium yellow peaches, cut into 1–1 1/2-inch pieces
- 1 avocado, cut into 1-inch pieces
- 1 teaspoon toasted sesame seeds
- A spice mill or mortar and pestle
Strip Steaks with Pomegranate Sauce & Ginger Gremolata
By tammy1365
Preparation In large heavy skillet, heat oil over medium-high
- 2 tsp. canola oil
- 2 strip steaks (1 1/4 lbs. each), patted dry
- 1/2 cup unsweetened pomegranate juice
- 3 tbsp. butter
- 1/2 tsp. garam masala
- 2 tbsp. chopped fresh parsley
- 1 tsp. chopped fresh ginger
- 1/2 tsp. orange zest
Olive & Cherry Bruschetta
By tammy1365
Dried tart cherries and lime provide a counterpoint to the olive and pepper tapenade that tops the goat cheese on t...
- 32 3/4-inch thick slices (16 ounces) rustic baguette-style sourdough bread
- 6 tablespoons olive oil, divided
- Salt and ground black pepper
- 1 cup Lindsay Pimiento Stuffed Spanish Manzanilla Olives, sliced
- 1/2 cup Lindsay Greek Kalamata Pitted Olives, chopped
- 1/2 cup dried tart cherries, snipped
- 1/4 cup bottled whole hot cherry peppers, seeded and chopped
- 1 large shallot, quartered and thinly sliced
- 1 tablespoon fresh basil, snipped
- 1 teaspoon fresh lime peel, finely shredded
- 2 teaspoons fresh lime juice
- 6 ounces goat cheese (chevre)
- 2 ounces very thinly sliced prosciutto, cut into 32 pieces
- 2 tablespoons snipped fresh chives
Mango Mesclun Salad with Ginger Carrot Dressing
By tammy1365
In a small bowl, mix rice vinegar, sesame oil, ginger, carrot and lime juice
- 4 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon grated fresh ginger
- 1 tablespoon grated carrot
- 1 teaspoon lime juice
- 250 g (1 cup) mixed salad leaves like lettuce, spinach, cabbage etc
- 1 mango - peeled, stone removed and diced
- 2 teaspoons til (sesame seeds)
Maggiano's Little Italy House Salad
By tammy1365
In large, deep skillet, heat 1/2-inch corn oil
- 5 cups romaine lettuce, bite-size
- 5 cups iceberg lettuce, bite-size
- 1 small red onion, peeled and thinly sliced
- 4 ounces blue cheese, crumbled
- corn oil, for frying
- 4 ounces thinly slices prosciutto, cut into 2-inch squares
- 1 tablespoon Dijon mustard
- 2 teaspoons granulated sugar
- 3 ⁄4 cup water
- 2 teaspoons fresh garlic, minced
- 1 ⁄3 cup red wine vinegar
- 1 tablespoon salt
- 2 cups vegetable oil
- fresh ground black pepper, to taste
- 1 pinch dried oregano