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Recipes
Cornbread, Muffins
By tammy1365
Mix all
- 1 1 1 c sifted flour
- 3/4 3/4 3/4 c cornmeal
- 2 2 2 t baking powder
- 3/4 3/4 3/4 t salt
- 2 2 2 T sugar
- 1 1 1 egg
- 3/4 3/4 3/4 c milk
- 1/4 1/4 1/4 c canola oil
Mustard and Garlic Roast Goose
By tammy1365
serve with red currant jelly
- 1 13-pound goose (thawed if frozen); neck, heart, gizzard, and wing tips reserved for stock
- 3 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried savory
- 3 14-ounce cans low-salt chicken broth
- 1 carrot, cut into 1-inch pieces
- 1 small onion, sliced
- 3 1/2 tablespoons balsamic vinegar
- 3 fresh Italian parsley sprigs
- Reserved goose neck (cut into 3-inch pieces), heart, gizzard, and wing tips
- 1/2 cup plus 2 tablespoons tawny Port
- 1/3 cup all purpose flour
Asiago-Stuffed Dates with Bacon and Smoked Paprika
By tammy1365
Preheat oven to 425°F. Using small knife, make small cut in side of each date; remove pit
- Medjool dates
- 1 1/2 x1/4x1/4-inch pieces Asiago, Manchego, or pecorino cheese
- slices applewood-smoked bacon, each cut crosswise into 3 pieces
- Smoked paprika
Bang Bang Shrimp Lite
By tammy1365
In a bowl, whisk together the mayo, chili sauce and sriracha, then set it aside until ready to use
- 5 tablespoons low fat mayonnaise
- 2 tablespoons sweet chili sauce
- 2 teaspoons sriracha
- 1 pound raw, peeled and deveined shrimp
- 2 tablespoons cornstarch
- 1 tablespoon canola oil
- 1 head napa cabbage, sliced into shreds
- 1 cup butter lettuce, sliced into shreds
- 1/4 head red cabbage, sliced into shreds
- 1 tablespoon olive oil
- 1/2 tablespoon golden balsamic vinegar
- 1 teaspoon honey
- 1/4 cup fresh cilantro, torn
- 3 tablespoons snipped fresh chives
Moussaka - Vegan
By tammy1365
serves: 6-8 Bring rinsed lentils to boil and cook for 10 mins
- 3 tbsp olive oil
- 2 small onions, finely diced
- 2 fat garlic cloves, finely diced
- 3 level tsp cinnamon
- 2 bay leaves
- 4 cloves, pounded to powder in pestle & mortar
- 1/2 tsp nutmeg, grated
- 5 medium tomatoes, peeled and chopped (or 2 x 400 g tins)
- 1/2 cup green lentils, rinsed
- 100 ml red wine
- 2 tsp sugar
- 1 level tsp salt
- ground black pepper, to taste
- 4 medium eggplants, sliced lengthwise into 1/2 cm slices
- 4 medium potatoes
- 7 tbsp olive oil
- 7 tbsp white flour
- 7 tbsp cauliflower purée*
- 2 and 1/4 cups almond milk, warmed up
- 2 tbsp nutritional yeast (optional)
- grated nutmeg, to taste
- 1 tbsp lemon juice
- 1/2 tsp salt, plus to taste
- pepper, to taste
Lemon Tagliatelle
By tammy1365
Heat the olive oil on low in a saucepan, add the zest, and cook 2 minutes
- 12 ounces tagliatelle pasta noodles, cooked and drained
- 4 lemons, zest of
- 1 lemon, juice of
- 1 tablespoon olive oil
- 6 ounces creme fraiche
- 4 ounces parmesan cheese
- salt and pepper, to taste
Olive-Oil-Mashed Potatoes with Spinach and Basil
By tammy1365
by Diane Rossen Worthington
- 4 4 1 1/2-inch yukon gold potatoes, peeled, cut into 1 1/2-inch cubes
- 7 7 7 tablespoons extra-virgin olive oil, divided
- 6 6 6 tablespoons (or more) low-salt chicken broth
- Coarse kosher salt
- 1 6-ounce 1 6-ounce 6-ounce package baby spinach
- 1 1 1 cup (packed) fresh basil leaves
Bacon Wrapped Meatloaf Cupcakes
By tammy1365
1) Pre-heat oven to 350 degrees Fahrenheit
- 12 slices bacon
- 1 1/2 pounds ground beef
- 1 cup bread crumbs
- 1 onion, finely diced
- 2 tablespoons brown sugar
- 1 egg, lightly beaten
- 1 1/2 tablespoons Dijon mustard
- 8 ounces tomato paste
- 1 1/2 tablespoons Worcestershire sauce
- 1/2 teaspoon salt
- 4 to 6 potatoes, peeled
- 2 tablespoons butter
- 1/4 cup cheddar cheese, shredded
- 1/4 cup milk
- 1/2 teaspoon salt
Eggplant Ragout with Creamy Polenta
By tammy1365
A beautiful, rustic dish with strong flavors of fresh oregano, earthy eggplant, garlic, tomatoes, and rich polenta
- POLENTA:
- 3 3 3 cups water
- 2 2 2 cups milk
- 1 1 1 cup polenta
- 8 8 8 tablespoons cold unsalted butter, cubed
- 1/2 1/2 1/2 teaspoon freshly ground white pepper
- to salt, to taste
- EGGPLANT RAGOUT:
- 1 1 1 pound heirloom baby eggplants
- 1/2 1/2 8 large eggplant, peeled, about 8 ounces
- 4 4 4 garlic cloves, minced
- 2 2 2 shallots, peeled and quartered
- 1 1 1 cup olive oil, divided
- 1/4 1/4 1/4 cup red wine
- 14 14 14 ounces canned whole tomatoes
- 2 2 2 tablespoons lemon juice
- 1 1 1 tablespoon honey
- 2 2 2 tablespoons basil leaves, chiffonade
- 1 1 1 tablespoon parsley leaves, chiffonade
- to salt and freshly ground black pepper, to taste
- SERVING:
- Eggplant ragout
- Polenta
- Parmesan cheese, freshly grated
- Basil leaves, for garnish
- Oregano leaves, for garnish
- Wild onion blossoms, for garnish (minced chives are a good substitute)
- Lemon wedges
Jardiniere of Spring Vegetables
By tammy1365
by David Tanis of Chez Panisse
- bacon/pancetta
- butter
- onions/scallions
- carrots
- potatoes
- turnips
- S&P
- chicken broth
- peas/snap/snow
- peas shoots/greens/spinach
- thyme
- parsley