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Recipes
Coconut Chicken Soup
By TPMay
Sauté onion in oil until golden
- 1 tablespoon olive oil
- 1 each onion, diced
- 1 each carrot, large, peeled and sliced
- 1 each potato, large, peeled and cut into chunks
- 1 each yam, medium, peeled and cubed
- 4 cups chicken broth
- 2 cups chicken, cooked, diced
- 1 each red bell pepper, diced
- 1 can coconut milk, low fat
- 1 tablespoon garlic, minced
- 2 tablespoons ginger, grated
- 2 tablespoons lemongrass, minced
- 1 each lime, cut into wedges
- cilantro, for garnish
Miso, Ginger and Sesame Dressing
By TPMay
In a medium bowl, whisk the miso with the ginger, vinegar and 6 tablespoons of water until smooth, then whisk in th...
- 3 tablespoons shiro (white) miso
- 2 tablespoons finely grated peeled fresh ginger
- 1 tablespoon distilled white vinegar
- 1/2-cup canola oil
- 1 tablespoon toasted sesame seeds
Carrot Cake Muffins
By TPMay
Preheat oven to 350 degrees F (175 degrees C)
- Cream Cheese Icing:
- 2 ounces white chocolate
- 1 (8 ounce) package cream cheese, softened
- 1/2-cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2-teaspoon orange extract
- 4 cups confectioners' sugar
- 2 tablespoons heavy cream
- Carrot Cake:
- 2 eggs, lightly beaten
- 1 1/8 cups white sugar
- 1/3 cup brown sugar
- 1/2-cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups shredded carrots
- 1/2-cup crushed pineapple
- 1 1/2-cups all-purpose flour
- 1 1/4-teaspoons baking soda
- 1/2-teaspoon salt
- 1 1/2-teaspoons ground cinnamon
- 1/2-teaspoon ground nutmeg
- 1/4-teaspoon ground ginger
- 1 cup chopped walnuts
Layered BLT Dip
By TPMay
In a small bowl, beat cream cheese, mayonnaise and Parmesan cheese until blended; spread into a large shallow dish
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1 cup finely chopped lettuce
- 8 bacon strips, cooked and crumbled
- 4 plum tomatoes, chopped
- 4 green onions, chopped
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- Toasted French bread baguette slices
Spicy Orange Chicken Stir Fry
By TPMay
Cook rice according to package directions
- 1 1/2 cups jasmine rice or long-grain white rice (10 to 11 ounces)
- 3/4 cup orange juice
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 teaspoons finely grated orange peel
- 2 tablespoons vegetable oil
- 1 small red onion, halved, thinly sliced
- Large pinch of dried crushed red pepper
- 1 1/2 pounds chicken cutlets, cut crosswise into 1/2-inch-wide strips
- 1 8-ounce package stringless sugar snap peas
30 Minute Rolls
By TPMay
Believe it or not these rolls only take 30 minutes to make
- 1 cup plus 2 tablespoons warm water
- 1/3 cup oil
- 2 tablepoons yeast
- 1/4 cup sugar
- 1 1/2 teaspoon salt
- 1 egg
- 3 1/2 cup bread flour
A CLASSY LONG ISLAND ICED TEA
By TPMay
Into a cocktail shaker, add fresh lemon juice, simple syrup, amaro, vodka, dark rum, tequila, and gin
- 1/2 ounce lemon juice
- 1 ounce simple syrup
- 1/2 ounce amaro (Italian dark bitters)
- 1/2 ounce vodka
- 1/2 ounce dark rum
- 1/2 ounce tequila
- 1/2 ounce gin
- 1 ounce soda water
- lemon wheels (to garnish)
Alabaster Mashed Potatoes and Turnips
By TPMay
Bring a large pot of lightly salted water to boil over high heat
- 1 large turnip (about 2 pounds), peeled and chopped
- 2 1/2 pounds Yukon Gold potatoes, peeled and chopped
- 2 to 3 tablespoons unsalted butter
- 1 1/2 About 1 1/2 cups whole milk, low-fat milk, heavy cream, or a combination
- 1/4 cup minced fresh chives or parsley (optional)
- Salt
- Freshly ground black pepper
Pad Thai
By TPMay
In a medium pot, soak the rice noodles in 4 cups hot water until softened, about 10 minutes
- For Pad Thai:
- One eight-ounce package rice noodles
- 1 cup unsalted, roasted, skinless, peanuts roughly chopped
- 2 large eggs
- 2 tablespoons vegetable oil
- One 2-inch piece ginger peeled and minced
- 2 garlic cloves chopped
- 2 bird's-eye chiles seeds and ribs removed chopped
- 2 boneless skinless chicken breasts
- 2 tablespoons dried shrimp paste
- 1 tablespoons fish sauce
- 1 tablespoon tamarind paste
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 1 cup cubed firm tofu (1/2 inch cubes)
- 2 scallions white and light green parts chopped
- 2 tablespoons. chopped cilantro
- 1/2 head iceberg lettuce shredded (about 3 cups)
- 2 tablespoons Chile vinegar
- 1 lime cut into wedges
- For Chile Vinegar:
- 2 Thai Chiles seeds and ribs removed thinly sliced
- 1/2 cup rice wine vinegar
- 2 tablespoons sugar
Pad Thai
By TPMay
In a medium pot, soak the rice noodles in 4 cups hot water until softened, about 10 minutes
- For Pad Thai:
- One eight-ounce package rice noodles
- 1 cup unsalted, roasted, skinless, peanuts roughly chopped
- 2 large eggs
- 2 tablespoons vegetable oil
- One 2-inch piece ginger peeled and minced
- 2 garlic cloves chopped
- 2 bird's-eye chiles seeds and ribs removed chopped
- 2 boneless skinless chicken breasts
- 2 tablespoons dried shrimp paste
- 1 tablespoon fish sauce
- 1 tablespoon tamarind paste
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 1 cup cubed firm tofu (1/2 inch cubes)
- 2 scallions white and light green parts chopped
- 2 tablespoons. chopped cilantro
- 1/2 head iceberg lettuce shredded (about 3 cups)
- 2 tablespoons Chile vinegar
- 1 lime cut into wedges
- For Chile Vinegar:
- 2 Thai Chiles seeds and ribs removed thinly sliced
- 1/2 cup rice wine vinegar
- 2 tablespoons sugar