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Recipes
Cauliflower Pizza Dough
By TPMay
Preheat oven to 400°F. In a food processor, process cauliflower until finely chopped
- 1 pound cauliflower florets
- 2 eggs
NEW ORLEAN'S CRAB DIP
By TPMay
In a large mixing bowl, add the mayonnaise, mustard, lemon juice and zest, hot sauce and salt and pepper to taste
- 1/2 cup mayonnaise
- 2 teaspoon Dijon mustard
- 1/2 lemon (juice and zest)
- 1-2 teaspoon Louisiana-style hot sauce
- 2 teaspoons shallots (finely chopped)
- 2 teaspoons chives (finely chopped)
- 1 tablespoon capers (drained)
- 1 tablespoon tarragon (finely chopped)
- 1 hardboiled egg (finely chopped)
- 1 pound jumbo lump crab meat (picked through for shells)
- 2 heads endive (root end removed, leaves separated, to serve)
- 1/2 loaf white bread for toast points (to serve)
- Kosher salt and freshly ground black pepper (to taste)
MASHED POTATO CASSEROLE
By TPMay
Preheat oven to 400ºF. In a large pot of salted water add the peeled potatoes and bring to a boil
- 5 pounds Yukon gold potatoes
- 2 sticks butter (room temperature)
- 1 cup sour cream
- Kosher salt and freshly ground black cracked pepper (to taste)
- TOPPINGS
- 1 1/2 cups Panko breadcrumbs
- 2 tablespoons fresh flat leaf parsley (chopped)
- 1 tablespoon fresh dill (chopped)
- 1 tablespoon fresh grated horseradish
- 1 lemon (zested)
- 1 tablespoon olive oil
Simple Sesame Noodles
By TPMay
Yield:8 servings
- 12 ounces thin noodles
- 1/4 cup soy sauce
- 1/4 cup canola oil
- 3 tablespoons pure sesame oil
- 2 tablespoons sugar
- 2 tablespoons rice vinegar
- 1/2 teaspoon hot chili oil
- 4 cloves garlic, minced
- 4 green onions, thinly sliced
Beef Brisket
By TPMay
Place in cooking bag and bake for 1 hour @ 350
- Brisket, seared 1-cup beef bouillon
- 1 onion, chopped 1-cup coke 1-cup catsup 1/4 cup soy sauce 1/4 cup Worcestershire sauce
Caramel Cake
By TPMay
Preheat your oven to 350 degrees
- Caramel Cake
- 3 sticks butter
- 3 cups sugar
- 5 eggs
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/4 cups whole milk
- 1 teaspoon vanilla
- Caramel Icing
- 2 sticks butter
- 1 (16 oz.) box of light brown sugar
- 1/4 teaspoon salt
- 2/3 cup evaporated milk (canned)
- 2 cups sifted confectioner’s sugar
- 2 teaspoons pure vanilla extract
Pickled Cantaloupe Salad
By TPMay
In a large bowl combine Cantaloupe,pepper, tomatoes and walnut
- 1/2 cup Cantaloupe, peeled, seeded and thinly sliced
- 1 serrano chili peppers, stemmed and sliced
- 2/3 cup chopped tomatoes
- 1/2 cup toasted walnuts
- 1/3 cup cider vinegar
- 3 tablespoons sugar
- 1/2 teadpoon salt
PIÑON (PUERTO RICAN LASAGNA)
By TPMay
Serves 6-8
- 2 tablespoons olive oil
- 2 pounds ground chicken
- 4 tablespoons Sofrito seasoning blend
- 3 tablespoons whole olives and capers mix
- 16 ounces tomato sauce
- 15 sweet plantains (platanos maduros)
- 6-9 eggs (beaten)
- 1-2 cans French cut green beans (drained, 15 ounces)
- canola oil (for frying)
Delhi Melts
By TPMay
Preheat the broiler with the rack 6 inches from the heat
- 1/2 pound shredded mozzarella cheese
- 1 small heirloom tomato, finely chopped and squeezed to remove excess liquid
- 1 jalapeño, seeded and finely chopped
- 1/2 teaspoon Sriracha, plus more for serving
- 1/4 cup coarsely chopped cilantro
- 1/4 cup minced red onion
- 1/4 cup mayonnaise
- Kosher salt
- Freshly ground pepper
- 4 slices of bakery whole-wheat bread, toasted
Spanish Rice
By TPMay
In large saucepan on high heat, saute onions and reserved pork in the butter until lightly browned
- 1/4 - cup diced pork 1/4- cup diced onions
- 2 envelopes (1 tablespoon) sazon seasoning 2 tablespoon butter
- 1 tablespoon adobo seasoning 2 cups long-grain rice
- 4 cups water 2 tablespoons sofrito
- 1 (16-ounce) can pigeon peas
- 2 tablespoons chopped fresh cilantro leaves, to garnish