Tammy1365's profile page
Recipes
Chevre-Fig Spread
By tammy1365
This spread recipe is the perfect make-ahead appetizer especially when entertaining for Christmas
- 3/4 cup snipped dried figs
- 3/4 cup crumbled chevre (goat cheese) 3 oz.)
- 1/2 cup light sour cream
- 3 tablespoons snipped fresh basil
- 2 tablespoons milk
- 1 tablespoon snipped fresh thyme
- Salt
- Ground black pepper
- 1/2 cup chopped walnuts, toasted
- Fresh thyme sprigs (optional)
- Toasted baguette slices or crackers
Grapes Leaves with Bulgar and Mint
By tammy1365
by Michael Symon
- 1 1/2 cups whole grain quick-cooking bulgur (such as Bobs Red Mill)
- 2 1/4 cups chopped green onions (about 14 onions)
- 2 cups chopped plum tomatoes (about 14 ounces)
- 3/4 cup chopped fresh dill
- 3/4 cup chopped fresh mint
- 1/2 cup olive oil
- 1 tablespoon plus 1/4 cup fresh lemon juice
- 1 teaspoon ground cumin
- 55 (or more) brined grape leaves from two 7-to 8-ounce jars, drained, stems cut off if needed
- 1/4 cup extra-virgin olive oil
- Fresh dill sprigs (for garnish)
- Fresh mint sprigs (for garnish)
Jalapeno-Cheddar Cornbread
By tammy1365
Mix the wet ingredients, then the dry (but only about 2/3 of the cheese)
- 8-1/2 oz can creamed corn
- 1 c yellow cornmeal
- 3 eggs
- 1 tsp salt
- 1/2 tsp soda
- 3/4 c buttermilk
- 1/4 cup oil
- 3 oz sharp cheddar, grated
- 1 med. jalapeno, minced
Toasted Spelt Soup with Escarole and White Beans
By tammy1365
Pulse onion in a food processor until finely chopped
- 1 medium onion, coarsely chopped
- 1 small fennel bulb, cored, coarsely chopped
- 1 carrot, coarsely chopped
- 1 celery stalk, coarsely chopped
- 2 t olive oil, plus more for serving
- 3 oz. pancetta, cut into 1/4 pieces
- 1 c spelt (or semi-pearled farro or wheat berries)
- 2 garlic cloves, chopped
- Kosher salt and freshly ground black pepper
- 1 T tomato paste
- 3/4 t crushed red pepper flakes
- 12 c low-sodium chicken broth
- 1/2 head escarole, leaves torn into bite-size pieces
- 15-oz. can cannellini beans, rinsed
- Shaved Parmesan (for serving)
Chocolate-Caramel Tartlets with Roasted Bananas and Ginger-Citrus Caramel
By tammy1365
by chef Michael Laiskonis
- Crust
- 2 cup all purpose flour
- 1/3 c, 1 T tablespoons unsweetened cocoa powder (preferably Dutch-process)
- 1-12 cup powdered sugar
- 3/4 cup (1/2 stick) unsalted butter, room temperature
- 9 large egg yolks
- Caramel Filling
- 3/4 c, 3 T cup plus 1 tablespoon sugar
- 1/2 c., 1T tablespoons water
- 2 T light corn syrup
- 3/4 teaspoon fresh lemon juice
- 1 cup heavy whipping cream
- 3 tablespoon unsalted butter
- Chocolate Ganache Topping
- 3 cup heavy whipping cream
- 3 tablespoon light corn syrup
- 9 whole star anise*
- 13-1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
- 6 tablespoons unsalted butter, room temperature
- 3 ounce bittersweet (not unsweetened) or semisweet chocolate, finely chopped
- 4 T (generous) plus 6 tablespoons chopped lightly salted roasted cashews
- Ginger-citrus Glaze
- 3/4 cup sugar
- 6 tablespoons water
- 1-1/2 cup strained orange juice
- 6-inch piece peeled fresh ginger, grated, pressed through garlic press to extract 1/2 T juice
- 1-1/2 vanilla bean, split lengthwise in half
- 9 tablespoons unsalted butter
- 1/4 c., 2 T tablespoons (packed) golden brown sugar
- 1 large banana, sliced
Waldorf Salad with Walnut Oil Vinaigrette
By tammy1365
Toss together the Red Delicious apples, Granny Smith apples, celery, raisins, and walnuts in a large bowl; set asid...
- 2 Red Delicious apples, cored and diced
- 2 Granny Smith apples, cored and diced
- 4 stalks celery, diced
- 1/2 cup raisins
- 1 cup toasted walnuts
- 2 tablespoons walnut oil
- 1 tablespoon cider vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Pork and Pumpkin Noodle Bowl
By tammy1365
Directions Cook pasta according to package directions, adding onion during last 5 minutes of cooking time
- inch
- thick slices 3 tablespoons reduced
- sodium soy sauce 12 fresh sage leaves 1 teaspoon minced garlic (2 cloves) or 1/2 tsp. garlic powder 1 cup canned or frozen pureed pumpkin or butternut squash 1/4 cup blue cheese crumbles (optional)
Pork and Poblano Stew
By tammy1365
In a medium bowl, sprinkle chili powder over pork
- 2 teaspoons hot chili powder
- 1 1/4 pounds pork tenderloin, cut into 3/4- to 1-inch pieces
- 2 tablespoons olive oil
- 1 fresh poblano chile pepper, seeded and cut into 1 inch pieces
- 1 large red sweet pepper, seeded and cut into 1 inch pieces
- 1 medium onion cut into thin wedges
- 1 14 1/2 ounce can fire-roasted tomatoes with garlic, undrained
- 1 14 1/2 ounce can reduced-sodium chicken broth
- 3 inches stick cinnamon
- 2 teaspoons finely shredded orange peel
- 1/4 cup fresh orange juice
Kale Salad w/Sesame Dressing
By tammy1365
In a small skillet, toast sesame seeds over medium-high heat, shaking, until golden brown, about 1 minute
- Ingredients
- 1 Tbsp. white sesame seeds
- 1 pound kale, preferably Tuscan, stemmed and thinly sliced
- 1/4 tsp. sea salt
- 1 Tbsp. plus 1 tsp. vegetable oil, divided
- 5 large Brussels sprouts, trimmed, halved lengthwise, and thinly sliced crosswise
- 1 clove garlic, minced
- 1 1/2 Tbsp. rice vinegar
- 1 Tbsp. soy sauce
- 2 tsp. toasted sesame oil
- Crushed red pepper flakes, for garnish
- 1 scallion, thinly sliced, for garnish
- Read more: http://www.oprah.com/food/Kale-Salad-with-Sesame-Dressing-Recipe#ixzz2XBYo3IEy
Kale Salad with Pinenuts, Currants and Parmesan
By tammy1365
by Dan Barber
- 2 tablespoons dried currants
- 7 tablespoons white balsamic vinegar, divided
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon honey
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon salt
- 2 bunches Tuscan kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise
- 2 tablespoons pine nuts, lightly toasted
- Parmesan cheese shavings