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Recipes
Grandmas Toasted cookies
By Tincard
Toasted cookies
- Six eggs
- One and a half cups of sugar
- 1 tablespoon of vanilla
- One and a half cups of Walmart
- 6 cups of flour
Grandma Tosa cookies
By Tincard
Grandma Tosa cookies
- Six eggs
- 1/2 cups of sugar
- 1 tablespoon vanilla
- 1/2 cups of walnuts
- 6 cups of flour
Grandma Tosa cookies
By Tincard
Grandma Tosa cookies
- Six eggs
- 1/2 cups of sugar
- 1 tablespoon vanilla
- 1/2 cups of walnuts
- 6 cups of flour
Stuffed Peppers Recipe
By Tincard
Stuffed Peppers Recipe
- 1.5 lbs. pork shoulder, ground
- 8 red bell peppers, seeds removed and blanched
- 1 cup arborio rice, cooked
- 1 small sweet onion, minced
- 1 cup pecorino cheese, shredded
- 32 oz. tomato sauce
- 3-4 garlic cloves, minced
- handful of parsley, chopped
- 1 Tbsp. marjoram
- salt, to taste
- black pepper, to taste
- olive oil, for frying
Mojito Chicken
By Tincard
Remove backbone of chicken with poultry shears; flatten chicken out by pressing firmly on skin part of chicken so i...
- 1 (2 1/2 to 3-pound) chicken
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1/4 teaspoon ground cumin
- 1 tablespoon dried oregano
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 teaspoon paprika
- Marinade, recipe follows
- 4 tablespoons extra-virgin olive oil
- Mojito Glaze, recipe follows
Nappa Salad
By Tincard
Randi Nappa Salad
- 1 lg head nappa cabbage
- 5 green onions
- 1/2 cup Sesam seeds
- package of Slivered Almonds
- 1/2 cup Butter
- 2 packages of Ramed Nodles
- Dressing
- 2 tp soy sauce
- 3/4 cup sugar
- 1/2 cup Viniger
- 1 cup salad oil
Potato Pancakes
By Tincard
in a large bowl stir together potatoes eggs onion flour salt and pepper in a large skillet heat oil over medium hi...
- 5 Potatoes peeled and Shredded
- 2 eggs beaten
- 1 onion finely chopped
- 3 tablespoons all purpose flour
- salt and pepper to taste
- 3 tablespoons vegetable oil
Slow Cooker Tortellini Minestrone Soup
By Tincard
Slow Cooker Tortellini Minestrone Soup is a twist on the traditional minestrone, using tortellini instead of plain
- 1 large white onion (or 2 small onions), diced
- 2 large carrots , diced
- 1 large celery stalk , diced
- 1 1/2 cups fresh green beans , cut into three pieces
- 2 cups diced pumpkin or butternut squash (optional - swap for potatoes if desired)
- 6 cloves garlic , chopped OR minced
- 1/4 cup tomato paste
- 3 cans (14.5 oz) diced or crushed fire roasted tomatoes
- 6 cups vegetable broth (or stock)
- salt and pepper to taste
- 2 tablespoons Italian dried herbs
- 1 teaspoon dried basil
- 2 teaspoons vegetable bouillon powder (or stock powder)
- 3 tablespoons chopped fresh parsley
- 1 teaspoon sugar (optional -- offsets the acidity from the tomatoes)
- 2 bay leaves
- 1 parmesan rind
- 2 large zucchini , diced
- 1 can (15 oz | 425 grams) white navy beans (Cannellini beans), drained and rinsed
- 1 can (15 oz | 425 grams) red kidney beans, drained and rinsed
- 1 x packet (340 gram | 12 ounce) three cheese tortellini (I use dried not fresh, but you can use fresh or refrigerated if desired)
- 2 cups loosely packed baby spinach
- Finely shredded Parmesan cheese , for serving (or Romano)
Blueberry Wild Rice Salad
By Tincard
Prepare wild rice blend according to package directions; drain well
- 1 package (8 ounces) wild rice blend
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 3/4 cup blueberries
- 2 tablespoons balsamic vinegar
- 1/2 cup toasted pecans, chopped
- 1/4 cup thinly sliced scallions
- 3 tablespoons chopped fresh mint
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Healthy Shrimp....
By Tincard
No Butter (uses chicken broth, white wine, lemon juice)
- 4 tsp olive oil
- 1 1/4 pounds med raw shrimp, peeled and deveined (tails left on)
- 6-8 garlic cloves, minced
- 1/2 cup low sodium chicken broth
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 1/4 cup + 1 T minced parsley
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 4 lemon wedges