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Recipes
Asian Slaw
By Tom421
Directions In a small saucepan add 2 tablespoons olive oil, ginger and garlic, lightly saute until lightly brown
- 1/4 cup extra-virgin olive oil
- 3 tablespoons minced ginger
- 1 tablespoon minced garlic
- 2 tablespoons brown sugar
- 5 tablespoons soy sauce
- 4 tablespoons mirin, or white wine
- 1 teaspoon sesame oil
- 1/4 cup rice wine vinegar
- 1 cup thinly sliced napa cabbage
- 1/2 cup thinly sliced green cabbage
- 1 cup julienned carrots
- 1/2 cup thinly sliced red onion
- 1/2 cup thinly sliced red bell pepper
- 1/2 cup thinly sliced bok choy
- 1/2 cup bean sprouts
- 1/2 cup julienned snap peas
- 1/2 cup julienned green onions
- 15 wonton skins, fried
- Peanuts, for garnish
Pear Bundt Cake
By Tom421
Drain pears, reserving the syrup; chop pears
- 1 can (15 ounces) reduced-sugar sliced pears
- 1 package white cake mix (regular size)
- 2 egg whites
- 1 egg
- 2 teaspoons confectioners' sugar
Self-Rising Light and Fluffy Pancakes
By Tom421
1) Whisk together the flour, sugar, and baking soda
- 1 1/2 cups King Arthur Unbleached Self-Rising Flour
- 1 tablespoon sugar
- 1/4 teaspoon baking soda
- 1 large egg
- 1 cup buttermilk or yogurt; or 3/4 cup milk plus 1 tablespoon vinegar or lemon juice
- 2 tablespoons vegetable oil or melted butter
Roasted Sweet Potato Buttermilk Hotcakes with Sorghum, Crushed Pecans and Soft Cream
By Tom421
1. Preheat the oven to 350°
- 6 1/2 tablespoons unsalted butter, melted, plus 2 tablespoons chilled for greasing ramekins
- 1 1/3 cups all-purpose flour, plus more for flouring ramekins
- 1 large sweet potato, poked all over using a fork
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 3 large eggs
- 1/3 cup plus 1 tablespoon granulated sugar
- 1 1/4 cups buttermilk
- 1 1/2 teaspoons vanilla extract
- 1/2 cup lightly toasted pecans, roughly chopped
- Sorghum syrup
- Lightly whipped cream
Mushroom Mashed Potatoes
By Tom421
To make the potatoes, peel and slice each potato into quarters
- 4 large russet potatoes (about 2 pounds)
- 4 ounces cream cheese
- 2 ounces unsalted butter
- coarse sea salt
- coarsely ground black pepper
- 1/2 to 3/4 cup whole milk
- 1 pound baby portobella mushrooms, wiped clean of dirt
- 3 to 4 tablespoons olive oil
- coarse sea salt
- coarsely ground black pepper
- 3 tablespoons coarsely chopped capers
- 3 tablespoons coarsely chopped fresh parsley
Spinach Lasagna
By Tom421
Preheat oven to 350 degrees F Bring a large pot of lightly salted water to a boil
- 20 lasagna noodles
- 2 tablespoons olive oil
- 1 1/2 cup chopped fresh mushrooms
- 2 lbs sweet Italian sausage
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 2 cups fresh spinach
- 3 cups ricotta cheese
- 2/3 cup grated Romano cheese
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil leaves
- 1/2 teaspoon ground black pepper
- 1 egg
- 3 cups shredded mozzarella cheese
- 3 cups tomato pasta sauce-home made, Prego, Bove's
- 1 cup grated Parmesan cheese
Awesome Carrot Cake
By Tom421
In a large bowl, beat the first five ingredients until well blended
- FROSTING:
- 3 cups shredded carrots
- 1 can (20 ounces) crushed pineapple, well-drained
- 2 cups sugar
- 1 cup canola oil
- 4 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup butter, softened
- 2 teaspoons vanilla extract
- 3-3/4 cups confectioners' sugar
Tom's Besta Italian Meatballs
By Tom421
Preheat an oven to 375 degrees F
- 2 pounds ground chuck
- 1 pound ground Italian Pork Sausage
- 1 teaspoon sea salt
- 2 teaspoons black pepper
- 1 onion, diced
- 2 teaspoon roasted dried garlic
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 3/4 teaspoon crushed red pepper flakes
- 2 tablespoons dried parsley
- 2 tablespoons Worcestershire sauce
- 1/2 cup ricotta cheese mixed with 1/2 cup half & half
- 3 eggs scrambled
- 1 cup grated Parmesan cheese
- 1 1/2 cups dried bread cubed
Ham Salad
By Tom421
Mix all the ingredients until well blended in food processor
- 3 cups leftover ham, chopped in a food processor
- 1 cup finely diced celery
- 1 ⁄4 cup finely minced sweet onion
- 1 teaspoon Spicy Brown or Dijon mustard
- 1 ⁄4 cup hot pickle relish, drained
- 1 ⁄2 cup good quality mayonnaise
- 3 oz cream cheese
Baked Cauliflower Tots
By Tom421
Special equipment: cheesecloth Position an oven rack in the top position of the oven, and preheat to 450 degrees F
- 1 tablespoon olive oil
- 1/2 small onion, finely chopped
- 2 small heads cauliflower
- 1 cup almond meal
- 2 large eggs, separated
- Kosher salt
- 2 cups crispy rice cereal
- Cooking spray
- Dipping sauces, such as ketchup, grainy mustard, pesto or red-pepper hummus, for serving