TPMay's profile page
Recipes
Shredded-Pork Tacos
By TPMay
In a large (5-quart) heavy pot, heat oil over medium
- 1 tablespoon olive oil 1 large onion, chopped
- 6 cloves garlic, minced 1/2- teaspoon dried thyme
- 1/4 - teaspoon dried oregano 2 bay leaves
- Coarse salt and ground pepper 3 tablespoons tomato paste
- 1 (3-pound) boneless pork shoulder, cut in half lengthwise
- 1 can (28 ounces) whole tomatoes in juice
- 1 large chipotle chile in adobo sauce (from a small can), minced (about 4 teaspoons)
- 16 (6-inch) toasted corn tortillas
- 1 cup crumbled queso fresco, feta, or goat cheese
- 1 cup fresh cilantro leaves
- Crunchy Slaw with Radishes, optional
CHICKEN & SHRIMP RED CURRY
By TPMay
In a large, heavy-bottomed pot, add the canola oil and place over medium-high heat
- 1-2 tablespoons canola oil
- 1 white onion (thinly sliced)
- 2 cloves garlic (finely chopped or grated)
- 1 teaspoon fresh ginger (peeled, finely chopped or grated)
- 3 tablespoons red curry paste (store-bought)
- 2 cups chicken stock (homemade stock preferred)
- 2 chicken breasts (boneless, skinless, cut into thin strips)
- 8 ounces shrimp (medium-sized, peeled and deveined, tails removed)
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 cup light coconut milk
- 1 bunch cilantro (leaves)
- 1 cup cashews (toasted and chopped)
- 2 limes (wedges)
- jasmine rice (to serve)
Raspberry Brownie Cookie Bars
By TPMay
Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan
- 1 box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
- 1/2 cup water
- 1/4 cup vegetable oil
- 3 eggs
- 1 pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
- 1/2 cup butter, softened
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 1 1/2 cups milk chocolate chips
- 1/2 cup raspberry preserves
- 2/3 cup chopped pecans
Lisa's Belgian Waffles
By TPMay
Heat half of water to lukewarm
- 2 1/4 - teaspoons active dry yeast
- 1/4 - cup plus 2 3/4- cups warm milk, divided
- 3 eggs, divided
- 3/4 - cup butter, melted
- 1/2 - cup granulated sugar
- 3/4 - teaspoon salt
- 1 1/2 - teaspoon vanilla extract
- 4 cups all-purpose flour
Lobster And Corn Chowder
By TPMay
Remove lobster meat from shell (see Cook's Tip); cut into 1-inch pieces
- 2 tablespoons butter, divided
- 2 tablespoons brandy, divided (optional)
- 1 small leek (white and light green parts only), thinly sliced
- 1 1/2 teaspoons fresh thyme leaves
- 2 tablespoons all-purpose flour
- 2 bottles (8 ounces each) clam juice
- 2 teaspoons tomato paste
- 1/4 teaspoon salt
- 1 large red potato, cut into 1/2-inch pieces
- 1/2 cup fresh corn kernels
- 1/4 cup heavy whipping cream
- Thyme sprigs (optional)
- 1 8-ounce uncooked lobster tail (about 10 ounces in shell
HONEY ROASTED CARROTS
By TPMay
Preheat oven to 450ºF. In a large bowl, add the carrots and toss with honey, vinegar, cumin seeds and 1 tablespoon...
- 1 1/2 pounds carrots (peeled and cut into 2-inch pieces at a bias)
- 1 teaspoon honey
- 2 tablespoons sherry vinegar
- 1 tablespoon whole cumin seed (toasted)
- 1 tablespoons extra virgin olive oil (divided)
- 2 tablespoons mint (roughly chopped, to garnish)
- olive oil (to serve)
- kosher salt and freshly ground black pepper (to taste)
CHORIZO QUESO FUNDIDO
By TPMay
Place a large skillet or sauté pan over medium-high heat
- 2 tablespoons olive oil
- 1/2 pound fresh chorizo (removed from casing)
- 1-2 jalapenos (sliced)
- 1 pound Monterey Jack cheese (shredded)
- 1 cup sour cream
- 1/2 cup scallions (thinly sliced)
- 1/2 cup fresh cilantro (roughly chopped)
- 1-2 limes (cut into wedges, to serve)
- 1 bag tortilla chips (to serve)
- freshly ground black pepper (to taste)
Connie’s Italian Meatballs
By TPMay
Grate the bread or pulse into crumbs in a food processor
- 2 slices white sandwich bread, stale 1 pound ground pork
- 1 cup grated Parmesan or Romano cheese 1 pound ground beef chuck
- 1/2 cup chopped flat-leaf parsley 1 teaspoons kosher salt
- 1 medium onion, chopped (about 1/4- cup) 4 cloves garlic, minced
- 1 large egg, beaten Freshly ground black pepper
- Sauce
- 1/3 - cup olive oil, divided
- 1/4 - cup extra-virgin olive oil
- 1/2 - medium onion, diced (about 3 tablespoons)
- 4 cloves garlic, sliced
- 2 (28-ounce) cans whole, peeled, tomatoes, chopped
- 1 can (28oz) tomato puree
- 1 can (6 oz) tomato paste (add water to make a thick consistency (3/4-cups)
- 1 bay leaves
- 1 small bunch fresh basil leaves chopped
- 1 teaspoon dried oregano
- 2 teaspoons kosher salt
- 1-2 tablespoons sugar
- 1/2-cup catsup
- 3/4-cup dry red wine
CINNAMON SUGAR ANISE COOKIES
By TPMay
Makes 15
- 1 cup unsalted butter (room temperature)
- 3/4 cup sugar (divided)
- 2 large eggs
- 2 tablespoons anise-flavored liqueur
- 1 tablespoon ground anise seed
- 1 teaspoon baking powder
- 1 teaspoon Kosher salt
- 2 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
GRILLED CHICKEN CACCIATORE WITH SPAGHETTI SQUASH
By TPMay
In a large bowl, add chicken thighs, 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, a pinch o...
- 8 chicken thighs (boneless, skinless)
- 3 tablespoons extra-virgin olive oil (divided)
- 2 tablespoons Italian seasoning (divided)
- 2 large red bell peppers (sliced)
- 1 yellow bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 large onion (sliced)
- 6 cloves garlic (divided)
- 8 ounces cremini mushrooms (sliced)
- 28 ounces crushed tomatoes (canned)
- 3/4 cup red wine
- 1/4-1/2 cup chicken broth (on the side)
- 2 tablespoons capers
- 1 teaspoon dried oregano
- 1/4 cup fresh basil (torn)
- 1 spaghetti squash
- 2 teaspoons kosher salt (divided)
- 1 teaspoon black pepper (divided)
- crushed red pepper flakes (to taste)