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Recipes
Chile Peanut Rice
By tammy1365
Recipe PreparationCombine rice, lime juice, and salt in a large bowl; set aside
- 3 cups cooked basmati rice (from about 1 cup dry rice)
- 2 Tbsp. (or more) fresh lime juice (from about 1 lime)
- 1 tsp. (or more) kosher salt
- ½ cup ghee or extra-virgin olive oil, divided
- 1 Tbsp. black mustard seeds
- 10 fresh curry leaves
- 1 cup roasted, unsalted peanuts
- 1 medium onion, sliced into thin strips
- 2 small Indian green chiles or serrano chiles, halved lengthwise (no need to stem them)
- 2 Tbsp. chopped cilantro leaves with tender stems
Ice-cream Bread
By tammy1365
Preparation Stir together ice cream and flour, stirring just until flour is moistened
- 1 pint (2 cups) ice cream, softened
- 1 1/2 cups self-rising flour
Mint and Cumin-Spiced Lamb Chops
By tammy1365
Pulse onions, cilantro, parsley, mint, cumin, paprika, allspice, red pepper flakes, and ras-el-hanout in a food pro...
- 2 medium onions, peeled, quartered
- 1 c fresh cilantro leaves with tender stems
- 1 c fresh flat-leaf parsley leaves with tender stems
- 1 c fresh mint leaves
- 1 T ground cumin
- 1 T paprika
- 2 t allspice
- 1 t crushed red pepper flakes
- 1 t ras-el-hanout or garam masala
- Kosher salt
- 24 untrimmed lamb rib chops (about 5 lb.)
- Vegetable oil (for grilling)
Pasta al Tonno
By tammy1365
Valerie Bertinelli, serve with her Roasted Artichokes Provencal
- Kosher salt and freshly ground black pepper
- 8 ounces spaghetti
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 tablespoon capers
- 1 clove garlic, finely chopped
- One 10-ounce jar tomato bruschetta topping
- 1/4 teaspoon crushed red pepper flakes
- One 6- to 7-ounce jar Italian tuna in olive oil, drained and flaked
- 3 tablespoons chopped fresh flat-leaf parsley
Cajun Chicken and Red Bean Soup
By tammy1365
Melt butter over medium heat in a large pot
- 4 tablespoons unsalted butter
- 1 medium onion, finely diced, (1 1/2 cups)
- 1 medium green bell pepper, finely diced, (1 1/4 cups)
- 3 ribs celery, finely diced, (1 1/4 cups)
- 1 small jalapeño pepper, finely diced
- 3 cloves garlic, minced
- 1 1/4 pounds boneless, skinless chicken thighs, cut into bite-size pieces
- 2 tablespoons The Spice Hunter Cajun Creole Seasoning Blend
- 2 teaspoons kosher salt
- 1 (8oz) can tomato sauce
- 1 (15.5oz) can small red beans, drained and rinsed
- 1 (32oz) box chicken broth, low-sodium
- 1/2 cup white rice
- 1 bay leaf
- 4 teaspoons worcestershire sauce
- 1 tablespoon hot sauce
- freshly ground black pepper
Savory Zucchini Muffins
By tammy1365
Preheat oven to 375 degrees F (190 degrees C)
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, chopped
- 1/4 cup chopped sun-dried tomatoes
- 1 1/2 cups shredded zucchini, squeezed dry
- 1/4 cup chopped roasted red pepper
- 1 3/4 cups all-purpose flour
- 1/4 cup cornmeal
- 1/2 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 cup butter, softened
- 2 tablespoons white sugar
- 2 eggs
- 1/2 cup light sour cream
- 1/2 cup milk
- 3/4 teaspoon hot pepper sauce (such as Tabasco®)
- 1 tablespoon olive oil
- 1/3 cup shredded Parmesan cheese (optional)
Cold Sesame Noodles with Broccoli and Kale
By tammy1365
Preparation Preheat oven to 450°
- 1 large head of broccoli, cut into large florets with some stalk attached
- 2 garlic cloves, 1 finely grated, 1 thinly sliced, divided
- 1 1/2 teaspoons sambal oelek
- 1 tablespoon plus 1/2 cup sherry vinegar or red wine vinegar, divided
- 3/4 cup vegetable oil, divided
- 1 teaspoon kosher salt, plus more
- 1/4 teaspoon freshly ground black pepper, plus more
- 3 scallions, green parts only, thinly sliced, plus more for serving
- 1 3-inch piece ginger, peeled, cut into 1-inch matchsticks
- 4 cups chopped Tuscan kale leaves
- 2 10-ounce packages fresh ramen noodles or two 3-ounce packages dried
- Torn mint leaves and toasted sesame seeds (for serving)
Sicilian Spaghetti with Cherry Tomatoes & Pistachios
By tammy1365
Rachael Ray
- 3/4 shelled pistachios, roasted & finely chopped
- 3 pt cherry tomatoes, halved
- Gremolata: 3 lg garlic cloves, 3/4 c mint & parsley, zest of 1 lemon
- 1 lb spaghetti
- 1 rounded tsp Calabrian chile (or 1/2 tsp crushed red pepper)
- 1 c Romano or Parm
Saag Paneer
By tammy1365
Aarti Sequeira
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne
- Kosher salt
- 3 tablespoons plus 1 1/2 tablespoons vegetable oil
- 12 ounces paneer, (Indian cheese, either store-bought or made from my recipe, recipe follows), cut into 1-inch cubes, see Cook's Note*
- 1 (16-ounce package) frozen chopped spinach
- 1 medium white onion, finely chopped
- 1 (1-inch thumb) ginger, peeled and minced (about 1 tablespoon)
- 4 cloves garlic, minced
- 1 large green serrano chile, finely chopped (seeds removed if you don't like it spicy!)
- 1/2 teaspoon store-bought or homemade garam masala, recipe follows
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/2 cup plain yogurt, stirred until smooth
- Read more at: http://www.foodnetwork.com/recipes/aarti-sequeira/saag-paneer-spinach-with-indian-cheese-recipe.html?oc=linkback
Poached Cod with Tomato and Saffron
By tammy1365
Black bass or flounder fillets Heat oil in a medium skillet over medium heat
- 2 tablespoons olive oil
- 2 cloves garlic thinly sliced
- 1 teaspoon Aleppo pepper or 1/2 crushed red pepper flakes
- 1 14.5-oz. can whole peeled tomatoes, drained
- 1/4 cup dry white wine
- 2 bay leaves
- pinch of saffron threads
- Kosher salt and freshly ground black pepper
- 4 5-oz. skinless cod fillets