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Recipes
Seafood Marinade
By tammy1365
Good on any seafood
- 12-ounce 12-ounce 12-ounce bottle light-colored beer (preferably lager style)
- 3/4 3/4 3/4 c fresh lime juice
- 6 6 6 garlic cloves, minced
- 1 1 1 t powdered chicken bouillon base (such as Knorr Swiss)
- 1 1 1 t Worcestershire sauce
- 1 1 1 t soy sauce
- 1 1 1 t hot pepper sauce
- 1 1 1 t ground black pepper
Salmon Salad on Arugula
By tammy1365
Tiffany Vickers Davis, Cooking Light APRIL 2014
- 4 (6-ounce) salmon fillets, skinned
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, divided
- 2 tablespoons fresh lemon juice, divided
- 2 tablespoons plain fat-free Greek yogurt
- 2 tablespoons crème fraîche or sour cream
- 2 tablespoons thinly sliced fresh basil
- 4 teaspoons capers, rinsed, drained, and chopped
- 4 cups baby arugula leaves
- 1 cup very thinly vertically sliced red onion
White Bean Puree w/Sun-dried Tomatoes
By tammy1365
Simmer 1st 4 about 2hr. Puree w/all but the garnishes
- 1 c. great Northern beans
- 4 c water
- 1/2 sm. onion
- 2 rosemary sprigs
- 1 c oil packed sundried tomatoes
- 1-1/2 T shallot
- 1 T fresh rosemary leaves
- 3 T olive oil, divided
- 1-1/2 tsp lemon juice
- 1-1/2 tsp salt
- 3/4 tsp black pepper
- 1/2 c boiling water (more or less)
- 1 T olive oil, drizzle
- 2 T parsley
- lemon wedges
- toasted pita triangles
Roasted New Potatoes with Red Onion, Garlic, and Pancetta
By tammy1365
by Diane Rossen Worthington
- 4 ounces thinly sliced pancetta (Italian bacon), finely chopped
- 3 1/2 pounds 1 1/2-inch-diameter baby red potatoes
- 3 tablespoons olive oil
- 1 1/2 cups coarsely chopped red onion
- 8 garlic cloves, peeled
- 2 tablespoons chopped fresh Italian parsley
Cabbage and Corn Slaw with Cilantro and Orange Dressing
By tammy1365
Pam Anderson
- 1/3 cup frozen orange juice concentrate, thawed
- 1/3 cup unseasoned rice vinegar
- 1/3 cup canola oil or vegetable oil
- 2 (8-ounce) bags coleslaw mix
- 4 ears of fresh corn, shucked, kernels cut from cob
- 2 medium carrots, peeled, coarsely grated
- 1 medium red bell pepper, stemmed, cored, cut into thin strips
- 6 medium green onions, thinly sliced
- 1/2 cup chopped fresh cilantro
Pasta with Orange & Lemon Pesto, Pancetta & Peas - Rachael Ray Every Day
By tammy1365
1. In a food processor, pulse the parsley, mint, pine nuts, orange juice, EVOO, lemon zest and juice, garlic and 1/...
- 2 cups (lightly packed) fresh flat-leaf parsley
- 1 cup (lightly packed) fresh mint leaves
- 1/2 cup raw pine nuts
- 1/4 cup fresh orange juice
- 1/4 cup EVOO
- 1 lemon, zested (about 1 1/2 tsp.) and juiced (about 1/4 cup)
- 2 large cloves garlic, coarsely chopped
- 1/2 cup finely grated Parmesan, plus more for serving
- 4 oz. diced pancetta
- 12 oz. lemon-pepper or plain pappardelle
- 1 1/4 cups frozen peas, thawed
Rice with Parsley, Almonds, and Apricots
By tammy1365
Preparation Preheat oven to 300°
- 1 cup skin-on almonds
- 1 tablespoon olive oil
- Kosher salt
- 1 cup basmati rice
- 1 3x1-inch strip lemon zest
- 1/3 cup chopped dried apricots
- 2 cups chopped parsley
- 1 tablespoon fresh lemon juice
Sesame Noodles with Asparagus Tips
By tammy1365
Mix the marinade ingredients together, stirring to dissolve the sugar
- Marinade:
- 2 2 2 T sesame oil
- 1/2 1/2 1/2 T toasted sesame oil
- 4 4 4 T soy sauce
- 1-1/2 1-1/2 1-1/2 T balsamic
- 1-1/2 1-1/2 1-1/2 T brown sugar
- 1 1 1 t salt
- 1 1 1 t chili oil
- 1/2 1/2 1/2 T ginger
- 1 1 1 garlic clove
- 1/8 1/8 1/8 c cilantro
- Noodles:
- 1 1 1 lb asparagus
- 7 7 7 oz Asian rice noodles
- 5 5 5 scallions
- 2 2 2 T sesame seeds, toasted
Butternut Squash Soup II
By tammy1365
Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightl...
- 2 tablespoons butter
- 1 small onion, chopped
- 1 stalk celery, chopped
- 1 medium carrot, chopped
- 2 medium potatoes, cubed
- 1 medium butternut squash - peeled, seeded, and cubed
- 1 (32 fluid ounce) container chicken stock
- salt and freshly ground black pepper to taste
Asparagus Wraps with Prosciutto and Marinated Mozzarella and Fava Bean and Potato Soup
By tammy1365
Makes 4 servings (4 wraps) For the Mozzarella, Whisk: Preheat oven to 425 degrees F
- For the Mozzarella, Whisk:
- 1/2 cup purchased Italian salad dressing
- 1 tsp. Dijon mustard
- 8 oz. fresh mozzarella, sliced (into at least 8 slices)
- For the Asparagus, Toss:
- 1 lb. fresh asparagus, trimmed
- 2 Tbsp. olive oil
- Salt and black pepper
- For the Wraps, Brush:
- 4 flour tortillas (8-inch)
- 12 thin slices prosciutto (6 oz.)