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Recipes
Thai Spareribs
By tammy1365
by Jean Anderson
- 6 pounds meaty spareribs (about 2 racks), cut into 2-rib portions
- Boiling water
- 2 large lemongrass stalks
- 1/2 cup plus 6 tablespoons tamari soy sauce
- 1/2 cup (packed) golden brown sugar
- 1/2 cup dry Sherry
- 2 tablespoons Thai peanut sauce
- 2 tablespoons Asian sesame oil
- 4 large garlic cloves, peeled
- 1 1 1/2-inch piece fresh ginger, peeled, chopped
- 3/4 cup canned unsweetened coconut milk
- Sesame-Cilantro Rice
Turkey Pie with Corn Topper
By tammy1365
Preheat broiler.In a large skillet with a tight-fitting lid, heat the EVOO and 3 tablespoons butter over medium-hig...
- 1 tablespoon EVOO Extra Virgin Olive Oil
- 5 tablespoons butter, divided
- 3 to 4 ribs celery, chopped
- 2 carrots, chopped
- 1 onion, chopped
- 1 large bay leaf
- 2 tablespoons chopped fresh thyme
- Salt and pepper
- 2 tablespoons flour
- 1 32-ounce container chicken or turkey stock, divided
- 1 to 1 1/2 pounds chopped cooked turkey
- 1 1/2 cups milk
- 1 cup quick-cooking polenta
- 1/2 cup dried sweetened cranberries or whole-berry cranberry sauce
- 1 tablespoon orange zest
- 1 1/2 cups shredded sharp cheddar cheese, divided
Tomato and Avocado Salsa
By tammy1365
Mix
- 3 3 3 lg tomatoes, chopped
- 1 1 1 avocado, diced
- red onion, diced
- fresh garlic, minced
- cilantro
- olive oil
- red wine vinegar
- S&P
- for heat: add jalapeno or cayenne
Carrot Cake - Vegan
By tammy1365
¾ cup (180 g) coconut oil, melted 3 ½ cups (435 g) flour, of choice, we used whole wheat ¾ cup (180 g) coconut...
- 4 4 4 cups (520 g) raw cashew
- hot water
- 15 15 15 oz (425 mL) full-fat coconut milk, cream from the top of the can
- 1/2 1/2 1/2 cup (80 g) powdered sugar
- 1 1 1 cup (220 g) maple syrup
- 3/4 3/4 3/4 cup (180 g) coconut oil, melted
- 3 3 3 tablespoons lemon juice
- 1 1 1 tablespoon vanilla extract
- 1/2 1/2 1/2 tablespoon apple cider vinegar
- 1 1 1 pinch salt
- 3 1/2 3 1/2 1/2 cups (435 g) flour, of choice, we used whole wheat
- 1 1 1 cup (220 g) brown sugar
- 1 1 1 tablespoon baking soda
- 1 1/2 1 1/2 1/2 tablespoons baking soda
- 1 1 1 tablespoon cinnamon
- 2 2 2 teaspoons nutmeg
- 1 1 1 pinch salt
- 3 3 3 cups (720 mL) almond milk
- 3/4 3/4 3/4 cup (180 g) coconut oil, melted
- 1 1 1 cup (255 g) unsweetened applesauce
- 3/4 3/4 3/4 cup (165 g) maple syrup
- 1 1 1 tablespoon vanilla extract
- 1 1 1 tablespoon apple cider vinegar
- 2 2 2 cups (220 g) carrot, finely grated
- 1 1 1 cup (150 g) raisin, optional
- 1 1 1 carrot, for garnish
- 1/2 1/2 1/2 cup (50 g) walnuts, chopped, for garnish
- to 1 large bowl, add the cashews and enough hot water to cover them. Let soak for at least 1 hour.
- to the cashew frosting to a bowl and refrigerate while you bake the cake.
- to 350°F 3 8-inch 350°F (180°C). Grease 3 separate 8-inch (20 cm) round cake pans and set aside.
- to a large bowl, add the flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk to combine.
- to a separate large bowl, add the almond milk, coconut oil, applesauce, maple syrup, vanilla extract, and apple cider vinegar. Whisk to combine.
- to two batches, add the dry mixture to the wet mixture, folding with a spatula until combined. Some clumps are okay.
- Add the grated carrots and raisins and fold them in.
- 3 35 batter evenly between the 3 pre-greased cake pans and bake for 35 minutes, or until a toothpick comes out clean. Cool completely.
- Remove the cashew frosting from the fridge and mix it up well.
- 1/3 which cake will be your bottom layer and cover evenly with about 1/3 of the cashew frosting. Top with the second layer, frosting evenly again. Add the final layer and frost the top of the cake generously
- Grate a carrot over the top of the frosting and sprinkle with chopped walnuts for garnish.
- to until ready to serve.
- Enjoy!
Walnut-Crusted Goat Cheese with Rosemary Honey
By tammy1365
In a small saucepan, bring the honey and rosemary sprigs to a simmer over medium
- 1/2 cup honey
- 1/4 cup 3-inch-long rosemary sprigs, plus leaves for garnish
- 3/4 cup chopped toasted walnuts
- 1 large log (10.5 oz.) goat cheese
- crackers and apple slices, for serving
Coffee-Rubbed Filet Mignon with Ancho-Mushroom Sauce
By tammy1365
Give your taste buds a wake-up call with this flavor packed dish! Make this delicious Coffee-Rubbed Filet Mignon wi...
- COFFEE RUB FILET:
- 1/4 1/4 1/4 cup ancho chile powder
- 1/4 1/4 1/4 cup finely ground espresso
- 2 2 2 tablespoons Spanish paprika
- 2 2 2 tablespoons dark brown sugar
- 1 1 1 tablespoon dry mustard
- 1 1 1 tablespoon kosher salt
- 1 1 1 tablespoon ground black pepper
- 1 1 1 tablespoon ground coriander
- 1 1 1 tablespoon dried oregano
- 2 2 2 teaspoons ground ginger
- 2 2 2 teaspoons chile de arbol powder
- 4 4 12 filet mignon, 12 ounces each
- 2 2 2 tablespoons canola oil
- ANCHO CHILE-WILD MUSHROOM SAUCE:
- 4 4 4 cups homemade chicken stock
- 3 3 3 tablespoons olive oil
- 1 1/2 1 1/2 1/2 pounds assorted wild mushrooms (shiitake, cremini, portotbello, oyster) thinly sliced
- 4 4 4 shallots, finely diced
- 4 4 4 cloves garlic, finely chopped
- 1/4 1/4 1/4 cup ancho chile puree*
- 2 2 2 tablespoons honey
- Salt and freshly ground pepper
- 1/4 1/4 1/4 cup chopped cilantro leaves
Jerk Rub
By tammy1365
Combine
- 1 T brown sugar
- 1 T coriander
- 2 t garlic powder
- 2 t thyme
- 1 t salt
- 1 t allspice
- 1 t ground ginger
- 1/2 t cinnamon
- 1/2 t cayenne
Grilled Summer Corn-and-Chipotle Chowdah
By tammy1365
Preheat a grill or broiler
- 6 ears 6 ears corn
- Drizzle of extra-virgin olive oil (EVOO)
- 4 slices 4 slices smoked bacon, finely chopped
- 1 large 1 large onion, finely chopped
- 2 2 yellow-fleshed potatoes, such as yukon gold, cut into small cubes
- 2 2 ribs celery from the heart with leafy tops, finely chopped
- 2 large cloves 2 large cloves garlic, grated or finely chopped
- 1 1 bay leaf
- 2 tablespoons 2 tablespoons fresh thyme
- Salt and pepper
- 2 2 canned chipotle peppers in adobo sauce
- 1 32 ounce container 1 32 ounce container (4 cups) vegetable or chicken broth
- 2 cups 2 cups heavy cream
- Lime wedges, chopped flat-leaf parsley, finely chopped scallions and crumbles cotija cheese or queso fresco, for garnish
Confetti Chicken Big Bowl
By tammy1365
1. In a 4-quart Dutch oven cook chicken in 1 tablespoon of the hot oil over medium-high heat for 3 to 4 minutes or ...
- 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
- 2 tablespoons vegetable oil
- 8 cloves garlic, minced
- 4 teaspoons minced fresh ginger
- 1 tablespoon red curry paste
- 1 teaspoon ground cumin
- 4 cups water
- 1 14 ounce can unsweetened coconut milk
- 2 cups shredded carrots (4 medium)
- 2 cups small broccoli florets
- 1 cup red sweet pepper strips (1 medium)
- 2 3 ounce package chicken-flavor ramen noodles, coarsely broken
- 2 cups snow pea pods, halved crosswise
- 2 tablespoons soy sauce
- 4 teaspoons lime juice
- 1 cup finely shredded fresh basil
- 1/3 cup snipped fresh cilantro
Sriracha-Buttered Shrimp
By tammy1365
Whip butter with Sriracha and melt in skillet
- Sriracha-Buttered Shrimp
- Ingredients
- 2 tablespoons butter
- 6 tablespoons Sriracha
- 3 cloves minced garlic
- 1 pound head-on shrimp
- 1 tablespoon lemon zest
- 2 tablespoons minced fresh mint
- 2 tablespoons minced fresh basil