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Recipes
Vietnamese Duck Soup
By tammy1365
by Christine Pham
- 6 6 6 duck leg-thigh pieces
- 16 16 16 cups low-salt chicken broth
- 1 1 1 large onion, peeled, halved
- 6 6 6 tablespoons finely chopped peeled fresh ginger
- 2 2 2 tablespoons (or more) fish sauce (such as nam pla or nuoc nam)*
- 1 1 1 tablespoon sugar
- 1 6.75-ounce 1 6.75-ounce 6.75-ounce package rice vermicelli
- 3 3 10 cups sliced shallots (about 10 large)
- 2 1/4 2 1/4 1/4 pounds plum tomatoes, chopped
- 3 8-ounce 3 8-ounce 8-ounce cans sliced bamboo shoots, drained
- 6 6 6 cups thinly sliced Napa cabbage
- 1/3 1/3 1/3 cup chopped fresh mint
- 1/3 1/3 1/3 cup chopped fresh cilantro
- 1/3 1/3 1/3 cup chopped fresh chives
- Hot chili sauce (such as sriracha)*
- Lime wedges
Farro Salad w/Kale & Cherry Tomatoes
By tammy1365
Toss
- cooked faro
- olive oil
- balsamic vinegar
- S&P
- kale
- cherry tomatoes
- red onion
- garlic
- toasted pine nuts
Sun-Dried-Tomato Chicken Roll-Ups
By tammy1365
Position a rack in the upper third of the oven and preheat to 400 degrees
- 2 large eggs, lightly beaten
- 1 cup seasoned bread crumbs
- 1 1/2 cups ricotta cheese
- 1 cup oil-packed sun-dried tomatoes, drained and chopped
- 8 chicken breast cutlets (1-1/2 pounds)
- 1/2 pound deli-sliced provolone cheese
- 1/4 cup extra-virgin olive oil
Red Quinoa with Pistachios
By tammy1365
serve with black cod with swiss chard, olives and lemon
- olive oil
- shallot, finely chopped
- Kosher salt and freshly ground black pepper
- quinoa, preferably red, rinsed well in a fine-mesh sieve
- low-sodium chicken broth or water
- unsalted, shelled raw pistachios, chopped
- chopped flat-leaf parsley
- chopped fresh mint
Sweet & Savory Chicken Wings
By tammy1365
Preheat the oven to 350 degrees
- 1 cup pineapple juice
- 1 cup soy sauce
- 3 pounds chicken wings, tips discarded
- 1 1/2 ounces lemon-flavored gelatin
- 2 tablespoons poppy seeds
Chewy Molasses Cookies
By tammy1365
Preparation Place racks in lower and upper thirds of oven; preheat to 375°
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon kosher salt
- 1 large egg
- 1/2 cup (1 stick) unsalted butter, melted
- 1/3 cup granulated sugar
- 1/3 cup mild-flavored (light) or robust-flavored (dark) molasses
- 1/4 cup (packed) dark brown sugar
- Coarse sanding or raw sugar (for rolling)
Chicken, Pineapple & Coconut - Vegan
By tammy1365
No quantities or directions
- M&S no chick'n chunks
- garden peas
- onions
- pineapple and juice
- toasted coconut flakes
- coconut milk
- chopped tomatoes
- ground almonds
- 2 veg stock cubes
- garam masala
- 4 cardamom pods (seeds only)
- turmeric
- fresh ginger
- M&S toasted curry powder
Chilled Chickpea Soup
By tammy1365
Rachael Ray
- 2 cans (15 to 15.5 oz. each) chickpeas, rinsed
- 2 1/4 cups unsweetened almond milk
- 2 tbsp. fresh lemon juice
- 3/4 tsp. fennel seeds
- 1/4 tsp. garlic powder
- 1/4 cup EVOO, plus more for drizzling
- Chopped tomato, chopped chives and smoked paprika, for garnish
Lemony Red Pepper Spread
By tammy1365
Directions Preheat oven to 475 degrees F
- 1 lg eggplant (1-1/2 lb)
- 3 lg red peppers
- 1 clove garlic
- 1/2 lemon, juiced
- 1/2 t salt
- 1/4 t pepper
- 1/4 c olive oil
- 1 T parsley
- pita bread
- feta
Pulled Jackfruit BBQ-Vegan
By tammy1365
1. Preheat your oven to 350ºF/180ºC
- Vegan Pulled Pork Sandwiches #VeganFridays
- Serving: 6
- Serving: 6
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 3 cups jackfruit, either fresh or canned
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon vegan Worcestershire sauce
- 1 teaspoon liquid smoke
- 2 cups vegetable stock
- 1/2 cup vegan barbecue sauce
- FOR SERVING
- 6 vegan buns
- Vegan coleslaw