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Recipes
Vegan Wellington
By tammy1365
InstructionsSet the puff pastry out to thaw
- 1 frozen puff pastry sheet
- 1 large carrot peeled and chopped
- 1 large celery stalk chopped
- 2 tsp vegan butter or oil or 1/4 cup veg stock
- 2 /3 cup dry lentils green or brown
- 2 cups water
- 1 .5 tsp vegetable or "no beef" bouillon see notes
- 1 tsp onion powder
- 1 .5 tsp garlic powder
- 2 tsp vegan Worcestershire sauce see notes
- 1 /2 tsp paprika
- 1 /2 tsp sage
- 1 /2 tsp thyme
- 1 /4 tsp black pepper
- soy sauce or salt to taste
- 2 cups chopped kale loosely packed
- 1 /2 cup roasted unsalted sunflower seeds coarsely chopped
- 1 /4 cup panko breadcrumbs
- 2 tbsp non-dairy milk
Chocolate-brandy Bread Pudding
By tammy1365
from Bon Appetit
- Ingredients
- 1 T unsalted butter, melted
- 2 1/4 c half and half
- 1/3 c brandy
- 3 c (18 oz, semi-sweet)chocolate chips, divided
- 1/2 c packed dark brown sugar
- 1 t cinnamon, divided
- 4 large eggs
- 1 t vanilla
- pinch salt
- 8 slices crustless country white bread, cut into 1/2" cubes (about 6 cups)
- 2 cups chilled whipping cream
- 2 T sugar
Broiled Salmon with Scallions & Sesame
By tammy1365
Mmm mm good! Broiled Salmon with Scallions & Sesame; broiling creates a crusted outside and tender flakey inside of...
- 2 garlic cloves, thinly sliced
- 3 tablespoons fresh lime juice
- 2 tablespoons soy sauce
- 2 teaspoons honey
- 1 tablespoon plus 2 teaspoons vegetable oil
- 1/2 teaspoon sesame seeds, plus more for serving
- 3 (8 ounce) skin-on center-cut salmon fillets
- Kosher salt
- 1 bunch scallions
- 1 Fresno chile, thinly sliced
Noodles with Ground Chicken and Crispy Shallots
By tammy1365
Preparation Add enough vegetable oil to small sauce pan to reach depth of two inches
- Ingredients
- Vegetable oil for frying
- 4 Lg shallots cut crosswise into 1/4 inch slices
- 5 Garlic cloves, 3 sliced, 2 pressed
- 2 Tbl Asian sesame oil
- 3 Qts low salt chicken broth
- 1 lb boneless, skinless chicken thigh, cut into 1 inch cubes
- 4 Tbl fish sauce (such as nam pla or nuoc nam), divided
- 1 6.75 oz pkg rice stick noodles, broken in half
- 8 oz Chinese long beans or green beans, cut in 1 inch pieces
- 1/4 C Lime juice
- 2 Tbl raw sugar or brown sugar, divided
- 2 Pinches cayenne pepper
- 1/2 C Cilantro, chopped
- 1/2 C Green onion, chopped
- 2 Tbl Roasted peanuts, chopped
- Hot chili sauce (sriracha)
Mustard-Molasses Chicken One-Pot
By tammy1365
Heat 1 tablespoon EVOO in Dutch oven over medium-high heat
- 2 tablespoons extra virgin olive oil (EVOO)
- 8 pieces bone-in chicken thighs, skin removed
- Salt and pepper
- 1 large onion, quartered lengthwise, then sliced
- 3 parsnips, peeled and cut into 2-3 1-inch-long sticks, 1/2-inch wide
- 2 large carrots, peeled and cut into sticks
- 1 small bundle black kale or dinosaur kale, chopped or thinly sliced
- Freshly grated nutmeg (about 1/4 teaspoon)
- 1/4 cup grainy Dijon mustard
- 1/4 cup molasses
- 1 cup chicken stock
- Crusty bread with nuts and raisins or cranberries
Spicy Pork Roast with Rosemary Potatoes
By tammy1365
Directions Preheat the oven to 400 degrees F
- 1 tablespoon cumin seeds
- 1 tablespoon red pepper flakes
- 1/2 tablespoon whole black peppercorns
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 (3-pound) pork roast, cut into 4 steaks, 2-inches thick
- 2 tablespoons vegetable oil
- 3 russet potatoes, cut into 1-inch pieces
- 2 sprigs rosemary, stripped
- 2 tablespoons vegetable oil
- Salt
- 3/4 cup sugar
- 1/2 cup red wine vinegar
- 1 cup orange juice
- 1 tablespoon butter
Almond-Stuffed Bacon-Wrapped Prunes
By tammy1365
Heat the oven to 450 degrees F/230 degrees C
- 24 pitted prunes
- 24 almonds, toasted
- 12 thin slices bacon, 1/2 cooked
Ratatouille Tart
By tammy1365
I should start by saying, “I hate ratatouille”
- Pillsbury ready made pie dough, ready to bake
- 1 1/2 yellow squash
- 1 1/2 zucchini
- 1/2 red bell pepper
- 1/2 onion
- 3/4 cup cheese, shredded, your favorite (mild is best)
- 2 tablespoons thinly sliced basil
- 1 tablespoon extra virgin olive oil
- salt and pepper
Garlic Parmesan Wings
By tammy1365
Preheat oven to 400 degrees F
- 1 lb. chicken wings
- 1-2 tbsp. vegetable oil
- kosher salt
- Freshly ground black pepper
- 1 stick melted butter
- 4 cloves garlic, minced
- 2 tbsp. Freshly Chopped Parsley
- 3/4 c. shredded Parmesan, plus more for garnish
- 1 tsp. red pepper flakes
- Caesar dressing, for dipping
Moroccan Quinoa Salad
By tammy1365
Instructions In a large bowl, combine all the salad ingredients
- 2 2 2 cups cooked quinoa
- 2 2 2 cups cooked quinoa
- 2 2 2 cups cooked quinoa
- 2 2 2 cups kale finely chopped
- 2 2 2 cups kale finely chopped
- 2 2 2 cups kale finely chopped
- 1 1 1 cup carrot julienned
- 1 1 1 cup carrot julienned
- 1 1 1 cup carrot julienned
- 1/2 1/2 1/2 cup pistachios chopped
- 1/2 1/2 1/2 cup pistachios chopped
- 1/2 1/2 1/2 cup pistachios chopped
- 1/2 1/2 1/2 cup scallions finely sliced
- 1/2 1/2 1/2 cup scallions finely sliced
- 1/2 1/2 1/2 cup scallions finely sliced
- 1/2 1/2 1/2 cup cilantro finely chopped
- 1/2 1/2 1/2 cup cilantro finely chopped
- 1/2 1/2 1/2 cup cilantro finely chopped
- 4 4 4 Medjool dates pitted & chopped
- 4 4 4 Medjool dates pitted & chopped
- 4 4 4 Medjool dates pitted & chopped