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Recipes
Three Onion Dip
By tammy1365
Heat 2 Tbsp. oil in a medium skillet over medium-low heat
- 2 tablespoons plus 1 tsp. vegetable oil
- 2 medium onions, thinly sliced
- 2 anchovy fillets packed in oil, drained
- 1 teaspoon mushroom powder (optional)
- 4 garlic cloves, finely chopped, divided
- 4 scallions, green and white parts separated
- Kosher salt and freshly ground black pepper
- 1/3 cup mayonnaise
- 1/3 cup plain whole-milk Greek yogurt
- 1/3 cup sour cream
- 1 tablespoon chopped fresh chives
- 1 teaspoon Worcestershire sauce
- Potato chips (for serving)
Mediterranean Rice Salad
By tammy1365
Lyn Michaud, Brighton, CO, Sunset SEPTEMBER 2006
- 1 1/2 teaspoons salt
- 1 1/2 cups long-grain rice
- 1/4 cup fresh lemon juice
- 1/3 cup extra-virgin olive oil
- 1 clove garlic, minced
- 1 teaspoon fresh oregano, minced
- 1/4 teaspoon freshly ground black pepper
- 1/8 to 1/4 tsp. red pepper flakes
- 2 cups chopped spinach leaves
- 1 red bell pepper, finely chopped
- 1 small cucumber, peeled, seeded, and finely chopped
- 1/2 cup chopped green onion
- 1/2 cup chopped kalamata olives
- 1 cup crumbled feta cheese
Parm Cups with Herbed Goat Cheese
By tammy1365
Stir together parmesan and flour with a fork
- 1 cup finely shredded fresh Parmigiano-Reggiano (3 oz)
- 1 tablespoon all-purpose flour
- 4 oz soft mild goat cheese (1/3 cup) at room temperature
- 3 tablespoons heavy cream
- 1 1/2 teaspoons finely chopped fresh chives
- 1 1/2 teaspoons finely chopped fresh flat-leaf parsley
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- Garnish: tiny mesclun leaves such as baby romaine, arugula, and red mustard
Black Bean & Rice Soup
By tammy1365
Combine all but juice and herbs
- 2 cans black beans
- 2 cans diced tomatoes
- 3 c chicken stock
- 1/4 c each onion, celery, carrot, summer squash
- 1 tsp garlic
- 1 T each cumin, orgeno
- 1/4 c brown rice
- 1/4 fresh lime juice (2 limes)
- 1/2 c cilantro
Moroccan Beef
By tammy1365
traditional dish; serve with couscous (w/cinnamon and raisins)
- beef chunks (lamb)
- tomatoes
- prunes
- cumin
- cinnamon
- cilantro
- almonds
Brussels Sprouts with Bacon and Raisins
By tammy1365
Bon Appetit
- Brussels Sprouts With Bacon And Raisins
- Ingredients
- SERVINGS: 4
- 1 teaspoon olive oil
- 2 thick slices bacon
- 4 cups brussels sprouts (about 1 pound), trimmed, halved
- Kosher salt and freshly ground black pepper
- 1/4 cup golden raisins
- 1 medium shallot, finely chopped
- 1 tablespoon unsalted butter
- 1/2 cup low-salt chicken broth
- 2 tablespoons apple cider vinegar
Mediterranean Ribs with Pomegranate Sauce
By tammy1365
Cooking Directions Season ribs with salt and pepper
- 5 pounds pork back ribs
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 16-oz bottle pomegranate juice, 100% *
- 2/3 cup ketchup
- 1 tablespoon molasses
- 1 tablespoon soy sauce
- 2 scallions, white and green parts, chopped
- 2 cloves garlic, minced
Grilled Chicken Breasts w/Cherry-Chipotle Sauce
By tammy1365
Blend/simmer sauce. Glaze chicken while grilling
- 1/2 1/2 1/2 c bbq sauce
- 1/4 1/4 1/4 cherry jam/preserves
- 1 1 1 T br. sugar
- 1 1 1 T cider vinegar
- 1 1 1 T chipotle in adobo
- 1/2 1/2 1/2 c fresh cherries
- 1 1 1 T lime jc
- chicken breasts
- oil
Spaghetti with Chorizo and Olives
By tammy1365
PreparationPREP: 30 minTOTAL: 30 min Heat oil from anchovy fillets in heavy large deep skillet over medium-high h...
- 4 anchovy fillets, drained, chopped, plus 1 tablespoon oil from can
- 1 pound fully cooked Spanish chorizo or smoked pork linguiça sausage, cut into 1/3- to 1/2-inch slices
- 3 garlic cloves, chopped
- 1 28-ounce can crushed tomatoes with added puree
- 1 cup pitted green olives, halved
- 1/4 cup drained capers
- 1 tablespoon smoked paprika
- 2 teaspoons dried oregano
- 12 ounces spaghetti
Prosciutto-Wrapped Gorgonzola with Arugula
By tammy1365
Adapted from Rozanne Gold
- 20 paper-thin slices prosciutto
- 4 ounces fresh baby arugula (about 4 cups)
- 12 ounces Gorgonzola cheese, crumbled
- 3/4 cup dried currants