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Recipes
Onion Dip
By tammy1365
from BA
- olive oil
- 3 sliced onions
- 3 T fish sauce
- 8 oz. sour cream
- 2 cloves garlic
- S&P
Mini Cherry Pecan Pies
By tammy1365
Combine crust ingredients in a large bowl
- CRUST INGREDIENTS
- 1 cup butter, softened
- 18-ounce package cream cheese, softened
- 1 3/4 cups all-purpose flour
- 1/4 cup pecans, finely chopped
- FILLING INGREDIENTS
- 24 pecan halves
- 121-ounce can LUCKY LEAF® Regular or Premium Cherry Pie Filling
Red Pepper Rouille & Shrimp Toasts
By tammy1365
Rouille is a French sauce that's traditionally made with peppers and served with fish
- 2 garlic cloves
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon saffron threads, crumbled
- 1/2 cup roasted red bell pepper from jar, diced and drained, patted dry
- 2 teaspoons red wine vinegar
- 1/2 cup mayonnaise
- 24 large shrimp, uncooked, peeled and deveined
- 12 4x1/2-inch sourdough baguette, diagonally sliced
- Drained capers
Pork Chops with Cherry-Balsamic Sauce
By tammy1365
In a large skillet, heat the oil over medium-high
- 2 tablespoons canola oil
- 1 1/2 cups low-sodium chicken stock
- 4 cloves garlic, thinly sliced
- 1 large shallot, minced
- 1/2 cup red wine
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon dried thyme
- 1/8 teaspoon ground allspice
- 1/4 cup cherry preserves
- 4 bone-in pork chops (8 oz. each)
- 2 pounds collard greens, stemmed and chopped
- 5 tablespoons butter
Farm-Stand-Vegetable Green Curry
By tammy1365
In a skillet, heat the oil over high heat; stir in the curry paste and garlic and cook for 1 minute
- 2 tablespoons vegetable oil
- 1/4 cup Thai green curry paste
- 2 tablespoons finely chopped garlic
- 2 cans unsweetened coconut milk
- 4 teaspoons soy sauce
- 4 teaspoons finely chopped fresh ginger
- 1 bunch broccoli, cut into florets (about 6 cups)
- 2 red bell peppers, cut into chunks
- 3 cups green beans, sliced into 2-inch pieces
- 1 cup loosely packed chopped fresh basil
Baked Shrimp with Feta Cheese
By tammy1365
Preheat oven to 450 degrees
- 3 tbsp. olive oil
- 1 1/2 lb. fresh shrimp
- Salt & freshly ground pepper, to taste
- 1 red bell pepper
- 2 green bell peppers
- 3/4 c. sliced onions
- 2 tsp. finely chopped garlic
- 1 1/2 c. ripe plum tomatoes, cut into 1 1/2" cubes
- 16 black Greek olives, pitted
- 1 tsp. dried oregano
- 1/2 tsp. fennel or anise seed
- 1/2 c. dry white wine
- 1/8 tsp. dried red hot pepper flakes
- 6 oz. crumbled feta cheese
Pomegranate-Glazed Beets
By tammy1365
Preparation1. In a large deep skillet, boil the juice and stock over high heat until reduced to 11/2 cups, about 10...
- 1 1/2 cups pomegranate juice
- 1 1/2 cups chicken stock
- 2 lb. medium beets, peeled each cut lengthwise into 6 wedges
- 4 tbsp. butter
- 3 tbsp. pomegranate molasses
- 1 /4 tsp. ground coriander
- 3 tbsp. finely chopped salted roasted pistachios
- 1 tbsp. finely chopped fresh flat-leaf parsley
Ginger-Garlic Fish in Parchment
By tammy1365
serve w/lemon chive noodles
- Parchment paper
- 4 (6 to 7-ounce) portions sea bass
- Salt and freshly ground black pepper
- 1 bunch scallions, cut into 3-inch pieces on an angle
- 1/2 pound shiitake mushrooms, stemmed and sliced
- 3 to 4-inch knob ginger, peeled and thinly sliced
- 4 large cloves garlic, peeled and thinly sliced
- 3 tablespoons honey
- 2 tablespoons rice wine vinegar
- 3 tablespoons tamari sauce
Brown Butter & Cream Orecchiette with Cremini Mushrooms & Kale
By tammy1365
Bon Appetit
- 1 lb. orecchiette
- 1 cup peeled hazelnuts
- 6 tbsp butter, cut into pieces
- 1 1/2 lbs. cremini mushrooms, wiped clean and quartered
- Black pepper
- White pepper
- 2 tbsp fresh thyme leaves, chopped
- 4 large garlic cloves, chopped
- Juice of 1/2 lemon
- 1 bundle Lacinato kale, stemmed and very thinly sliced
- Freshly grated nutmeg
- 1/2-3/4 cup heavy cream
- 1 cup grated Parmesan, plus more for serving
Yiayia's Watermelon & Feta Salad
By tammy1365
toss
- watermelon
- cucumber
- mint
- feta
- balsamic vinaigrette