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Recipes
Herb Rice with Green Garlic, Saffron, and Crispy Shallots
By tammy1365
Place rice in a large bowl and pour in lukewarm water to cover
- 3 cups basmati rice
- Kosher salt
- Vegetable oil (for frying; about 3 cups)
- 4 large shallots, thinly sliced into rings
- 3/4 cup finely chopped cilantro
- 3/4 cup finely chopped dill
- 3/4 cup finely chopped parsley
- 1/2 cup finely chopped mint
- 1/3 cup finely chopped tarragon
- 1 teaspoon finely ground saffron threads
- 4 4-inch squares lavash or 7 romaine lettuce leaves, dark green parts only
- 4 green garlic or 4 scallions, white and pale-green parts only, finely chopped
- 6 tablespoons unsalted butter, melted
- 1 tablespoon finely ground dried rose petals (optional)
Potato-Crusted Goat Cheese Tart with Heirloom Tomato Salad
By tammy1365
by chef Jonathan Sawyer
- 1 1/2 teaspoons butter
- 1 1/2 teaspoons all purpose flour
- 1/2 cup goats milk
- Pinch of ground nutmeg
- 1 tablespoon chicken fat or olive oil
- 1 1/2 pounds sweet onions (such as Vidalia or Maui), halved, thinly sliced
- 2 bay leaves (preferably fresh)
- 1 large fresh thyme sprig
- 1 1/2 teaspoons butter
- 1 1-pound russet potato, peeled, sliced into 1/8-inch-thick rounds
- Vegetable oil (for deep-frying)
- Melted butter
- Chopped fresh thyme
- 4 ounces coarsely crumbled semiaged goat cheese (such as Midnight Moon from Cypress Grove or Onetik Chabrin; about 1/2 cup), divided
Caramelized Brussel Sprouts with Bacon
By tammy1365
Perfectly seasoned Caramelized Brussel Sprouts with Bacon
- Oil, butter
- Brussel sprouts
- Bacon, chunked
- Apple cider vinegar
- Brown sugar
- Course salt
- Dash Dash Worcestershire sauce
Tapenade-Turkey Meatballs
By tammy1365
Tear bread; place in Manual Food Processor
- 1 slice soft white sandwich bread
- 1 cup (250 mL) tapenade, any flavor (see Cooks Tip), divided
- 1 egg
- 1/4 tsp (1 mL) salt
- 1 lb (450 g) 93% lean ground turkey
Old Bay Spice, DIY
By tammy1365
Rachael Ray
- In a small bowl, mix 4 tbsp. celery salt, 3 tbsp. paprika, 1 tbsp. garlic powder, 1 tbsp. black pepper, 2 1/2 tsp. ground allspice, 3/4 tsp. mustard powder and 1/4 tsp. cayenne. Makes about 2/3 cup.
BA’s Best Macaroni and Cheese
By tammy1365
Preheat oven to 350°. Melt 2 Tbsp
- 4 tablespoons unsalted butter, divided
- 3/4 cup panko (Japanese breadcrumbs)
- 1/4 cup finely grated Parmesan
- 2 teaspoons fresh thyme leaves
- 1 teaspoon kosher salt, divided, plus more
- 8 ounces cavatappi or other short curly pasta
- 2 1/2 cups whole milk
- 1/2 small onion, grated
- 1 garlic clove, finely grated
- 2 tablespoons all-purpose flour
- 1 cup grated Fontina cheese
- 1 cup grated Gruyère
- 1 cup grated sharp white cheddar
- 1/2 teaspoon English mustard powder (such as Colman’s)
- Pinch of cayenne pepper
Pan-Seared Scallops with Lemon Sauce
By tammy1365
Using vegetable peeler, remove peel (yellow part only) from lemon in long strips
- 1 lemon
- 1-1/2 c dry white wine
- 1/4 c sliced shallots
- 2 garlic cloves, peeled, crushed
- 2 c heavy whipping cream
- 1 tsp ground turmeric
- 3 lb large scallops
- 2 T (1/4 stick) butter, divided
- 2 T olive oil, divided
Steak Mole with Cilantro
By tammy1365
by The Bon Appétit Test Kitchen
- 2 teaspoons ground cumin, divided
- 1 16-ounce top sirloin steak
- 1 tablespoon olive oil
- 1 cup coarsely chopped red onion
- 1 cup canned crushed tomatoes
- 1/2 cup low-salt chicken broth
- 2 tablespoons bittersweet or semisweet chocolate chips
- 3/4 teaspoon minced canned chipotle chiles in adobo or chipotle hot sauce
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon finely grated orange peel
- Fresh cilantro leaves
Frank's® Red Hot® Buffalo Chicken Dip
By tammy1365
This robust and creamy appetizer features cream cheese, blue cheese salad dressing, cayenne pepper sauce, crumbled
- 1 package (8-ounce) cream cheese, softened
- 1/2 cup blue cheese salad dressing
- 1/2 cup Frank's® RedHot® Original Cayenne Pepper Sauce or Frank's® RedHot® Buffalo Wing Sauce
- 1/2 cup crumbled blue cheese or shredded mozzarella cheese
- 2 (12.5 ounce) cans Swanson® Premium Chunk Chicken Breast in Water, drained
- Assorted fresh vegetables or crackers
Asian Chicken Roll
By tammy1365
directions 1 Preheat oven 400 degrees 2 line a baking sheet with parchment paper
- For the Rolls -
- 1/3 1/3 1/3 cup chopped scallions
- 6 6 6 TB chopped cilantro
- 1/2 1/2 1/2 Tsp ground ginger
- 1 1lb. 1 1lb. boneless, skinless chicken breast
- 2 2 2 TBS soy sauce
- 1 1 1 TSP chili garlic sauce
- 1 1 1 egg seperated
- 1/2 1/2 1/2 can chopped water chestnuts
- 1 1 1 sheet puff pastry
- 1 1 1 TSP each white and black sesame seed
- SAUCE-
- 1/2 1/2 1/2 cup plum jam
- 2 2 2 Tbs lime juice
- 2 2 2 Tbs water
- 1 1 1 Tbs ketsup
- 1/4 1/4 1/4 tsp salt
- 1/4 1/4 1/4 tst red pepper flakes