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Recipes
Tofu Fries
By tammy1365
Coat, fry, dip in spicy ketchup
- peanut oil
- 1/2 c cornstarch
- 1/2 tsp pepper
- 1 pkg extra firm tofu, patted dry, cut in 1/2 in. strips
- 1 c ketchup
- 1 T Siracha
Ultimate Thai Noodle Salad with Lemon Ginger dressing
By tammy1365
Instructions Boil noodles according to instructions, removing 2 minutes early for al dente
- 150 150 5 gram uncooked noodles, (approx 5 oz or so) see notes*
- 150 150 5 gram uncooked noodles, (approx 5 oz or so) see notes*
- 150 150 5 gram uncooked noodles, (approx 5 oz or so) see notes*
- 1 1 1 cup red cabbage, (sliced thin)
- 1 1 1 cup red cabbage, (sliced thin)
- 1 1 1 cup red cabbage, (sliced thin)
- 1 1 1 cup green cabbage, (sliced thin)
- 1 1 1 cup green cabbage, (sliced thin)
- 1 1 1 cup green cabbage, (sliced thin)
- 1 1 1 cup bean sprouts, (fresh)
- 1 1 1 cup bean sprouts, (fresh)
- 1 1 1 cup bean sprouts, (fresh)
- 1 1 1 cup mixed bell peppers, (sliced thin)
- 1 1 1 cup mixed bell peppers, (sliced thin)
- 1 1 1 cup mixed bell peppers, (sliced thin)
- 1/2 1/2 1/2 cup grated carrots
- 1/2 1/2 1/2 cup grated carrots
- 1/2 1/2 1/2 cup grated carrots
- 1/4 to 1/3 1/4 to 1/3 1/3 green onions, (sliced thin)
- 1/4 to 1/3 1/4 to 1/3 1/3 green onions, (sliced thin)
- 1/4 to 1/3 1/4 to 1/3 1/3 green onions, (sliced thin)
- 1 1 1 peeled and chopped mango
- 1 1 1 peeled and chopped mango
- 1 1 1 peeled and chopped mango
- 1/3 1/3 1/3 cup unsalted & roasted peanuts
- 1/3 1/3 1/3 cup unsalted & roasted peanuts
- 1/3 1/3 1/3 cup unsalted & roasted peanuts
- 1 1 1 tbsp lemongrass paste
- 1 1 1 tbsp lemongrass paste
- 1 1 1 tbsp lemongrass paste
- 2 2 2 tsp Thai green curry paste
- 2 2 2 tsp Thai green curry paste
- 2 2 2 tsp Thai green curry paste
- 1 1 1 tsp fresh ginger, ( grated) see notes*
- 1 1 1 tsp fresh ginger, ( grated) see notes*
- 1 1 1 tsp fresh ginger, ( grated) see notes*
- 1 1 1 tbsp tamari, or Braggs, ( I love both)
- 1 1 1 tbsp tamari, or Braggs, ( I love both)
- 1 1 1 tbsp tamari, or Braggs, ( I love both)
- 1/4 1/4 1/4 cup water
- 1/4 1/4 1/4 cup water
- 1/4 1/4 1/4 cup water
- 2 2 2 tbsps rice wine vinegar
- 2 2 2 tbsps rice wine vinegar
- 2 2 2 tbsps rice wine vinegar
- 1 1 1 tbsp honey, or sugar, or agave,
- 1 1 1 tbsp honey, or sugar, or agave,
- 1 1 1 tbsp honey, or sugar, or agave,
- 2 2 2 tbsps peanut butter
- 2 2 2 tbsps peanut butter
- 2 2 2 tbsps peanut butter
- juice of one lime
- juice of one lime
- juice of one lime
- zest zest of one lime
- zest zest of one lime
- zest zest of one lime
- 1 1 1 tbsp chopped cilantro
- 1 1 1 tbsp chopped cilantro
- 1 1 1 tbsp chopped cilantro
Roasted Garlic Dip-Vegan
By tammy1365
Blend all but last. Top with zest
- 1 roasted garlic head
- 1/2 t salt
- 1/8 t cayenne
- 1 T olive oil
- 2-1/2 t lemon juice
- 12 oz. tofu, drained
- 1/4 t lemon zest
Avocado Egg Rolls and The Skinnytaste By Vremi Air Fryer
By tammy1365
InstructionsAir Fryer Directions:In a medium bowl, combine avocado, lime juice, sundried tomatoes, onion, cilantro,...
- Egg Rolls:
- 12 ounces from 3 medium Hass avocados, cubed
- Juice from 1-2 small limes
- ¼ cup chopped sundried tomatoes, packed in oil, drained
- 2 /3 cup diced red onion
- 1 /3 cup chopped cilantro
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 10 egg roll wrappers
- Small bowl of water for sealing
- Olive or canola oil spray
- Dipping Sauce:2 tablespoons mayonnaise1 tablespoon sweet chili sauceA few dashes of sriracha, plus more to taste
Pizza Pull-apart Bread
By tammy1365
Preheat oven to 350 degrees
- 2 (14 oz.) cans of Pillsbury pizza dough (you can use Grand biscuits)
- 2 cups shredded Mozzarella cheese
- 1/2 tbsp. basil leaves
- 1/2 tsp. dried oregano
- 1/2 tsp. fresh minced garlic
- 1/3 cup olive oil
- 1 (8 oz.) package of pepperoni (cut into quarters)
- 1 cup Parmesan cheese
Cheesy Cauliflower Patties
By tammy1365
- 1 head cauliflower
- 2 large eggs
- 1/2 c cheddar cheese, grated
- 1/2 c panko (found in the bread crumb aisle, healthier option)
- 1/2 t cayenne pepper (more of less to taste)
- salt
- olive oil
Roast Duck Breasts with Pomegranate-Chile Sauce
By tammy1365
by Selma Brown Morrow
- 1/3 cup sugar
- 1/2 cup water
- 2 cups refrigerated pomegranate juice (such as Pom)
- 2 cups low-salt chicken broth
- 4 large dried California chiles,* stemmed, seeded, torn into 1-inch pieces
- 1 1/2 teaspoons adobo sauce from canned chipotle chiles in adobo**
- 1 1/2 teaspoons balsamic vinegar
- 1/8 teaspoon ground cumin (not toasted)
- Coarse kosher salt
- 8 5-to 6-ounce boneless duck breast halves, skin and fat trimmed to size of breast
- Coarse kosher salt
- Ground coriander
- Fresh pomegranate seeds
Asparagus Tapas and Red Pepper Sauce
By tammy1365
Another asparagus appetizer
- 2 2 2 large sweet red peppers, cored & seeded
- 2 2 2 garlic cloves, crushed
- 2 2 2 tablespoons olive oil
- 3 3 tablespoons 3 -4 tablespoons red wine vinegar
- 1/4 1/4 1/4 cup fresh basil
- 1 1 1 lb fresh asparagus, trimmed
- 1/2 1/2 1/2 cup water
- 1 1 1 loaf baguette, sliced
Roast Duck
By tammy1365
Directions A day before roasting, remove the giblets and neck from the cavity of the bird and discard
- 1 Pekin duckling (Long Island), about 5 pounds
- Six 1 by 3-inch strips orange zest
- 1 small onion, halved
- Kosher salt and freshly ground black pepper
- 1 1/2 tablespoons unsulfured molasses
- 1 1/2 tablespoons honey
- 1/4 teaspoon coriander seeds, lightly crushed
- 8 whole black peppercorns, lightly crushed
- 2 tablespoons fresh orange juice
- 2 tablespoons balsamic vinegar
- 2 large garlic cloves, crushed and peeled
- Copyright 2001 Television Food Network, G.P. All rights reserved
Sauteed Kale
By tammy1365
Bobby Flay
- 1 1/2 pounds young kale, stems and leaves coarsely chopped
- 3 tablespoons olive oil
- 2 cloves garlic, finely sliced
- 1/2 cup vegetable stock or water
- Salt and pepper
- 2 tablespoons red wine vinegar