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Recipes
Chicken And Orzo Soup
By TPMay
Heat oil in 2 quart Casserole over medium heat 1-3 minutes or until shimmering
- 1 teaspoon olive oil
- 1/2 cup chopped onion
- 2 garlic cloves, pressed
- 1 teaspoon dried oregano
- 4 cups chicken broth
- 1 cup water
- 1/4 teaspoon black pepper
- 1/3 cup uncooked orzo pasta
- 1 1/2 cups diced cooked chicken
- 1 cup chopped zucchini
- 1/3 cup chopped roasted red pepper
- 1 teaspoon lemon juice
- Crumbled feta and snipped parsley (optional)
ROASTED BROCCOLI SANDWICH
By TPMay
Serves 4
- 1 can lychees (drained and roughly chopped, 1 cup, 20 ounces)
- 1 clove garlic (peeled, grated)
- 1 teaspoon ginger (peeled, minced)
- 1 shallot (peeled, minced)
- 1 tablespoon sugar
- 1/2 teaspoon red chili flakes
- 2 scallions (finely sliced)
- 1/4 cup white vinegar
- 2 tablespoons olive oil
- 1 large head broccoli (stem trimmed, cut into florets)
- mayonnaise (for serving)
- hoagie-style hard rolls (toasted, to serve)
- 8 ounces feta (crumbled)
- store-bought fried onions (to serve)
- 4 Kosher salt and freshly ground black pepper to serve
PIMENTO MAC & CHEESE
By TPMay
For the Pimento Cheese: in the bowl of a stand mixer, add sharp cheddar, Monterey Jack, pepper, cream cheese, mayo...
- PIMENTO CHEESE
- 1/4 pound sharp cheddar (grated)
- 1/4 pound Monterey Jack (grated)
- 1 red pepper (roasted, seeded and chopped)
- 2 ounces cream cheese (room temperature)
- 1 ounces mayonnaise
- 1 cloves garlic
- 1/2 teaspoon cayenne
- 1/2 teaspoon salt
- CREAMY MAC & CHEESE
- 3 tablespoons unsalted butter (plus 2 tablespoons melted)
- 1/4 cup onion (peeled and minced)
- 3 tablespoons all-purpose flour
- 1 tablespoon mustard powder
- 1/2 teaspoon sweet paprika
- 3 cups whole milk
- 4 ounces sharp cheddar cheese (grated)
- 1 large egg
- 1/2 pound elbow macaroni
- 2 cups butter crackers (crushed)
- Kosher salt and freshly ground black pepper (to taste)
Homecoming Shrimp and Grits
By TPMay
To Make Tomato Sauce: Sweat bell peppers, onion and garlic in butter until translucent
- 1 small red bell pepper (diced)
- 1 small green bell pepper (diced)
- 1 small sweet onions (diced)
- 1 tabalespoons garlic (minced)
- 1 (32-ounce) can whole peeled tomatoes
- 2 tablespoons butter
- 1 bay leaves
- 1/2 bunch of fresh thyme
- 1/2 bunch of fresh basil
- salt and pepper (to taste)
- ANCHO SHRIMP
- 1/4 Tsp cayenne pepper
- 1/4 Cup Spanish paprika
- 1 1/2 Tbsp chili powder
- 1 1/2 tablespoons garlic powder
- 1 1/2 tablespoons Ancho powder
- 2 tablespoons brown sugar
- 1 pound tiger shrimp (cleaned)
- GRITS
- 1/4 pound stone-ground grits
- 1 cup heavy cream
- 1 quart vegetable stock
- 1/4 pound unsalted butter
- salt and pepper (to taste)
Belgian Waffles
By TPMay
In a small bowl, dissolve the yeast in ¼-cup warm milk
- 2 1/4 - teaspoons active dry yeast
- 1/4-cup plus 23/4- 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
CAULIFLOWER RAGU WITH PASTA
By TPMay
Halve the cauliflower. Cut off the leaves and reserve them
- 1 medium cauliflower (about 2 pounds)
- 1/4 cup extra-virgin olive oil
- 1 medium white onion (cut into 1/4-inch dice)
- 3 cloves garlic (smashed and peeled)
- 1 1/2 - 2 teaspoons red chili flakes
- 1 pound fresh orecchiette
- 1/2 cup coarse fresh breadcrumbs (fried in olive oil until golden brown)
- 1 bunch fresh parsley (minced)
- kosher salt and freshly ground black pepper (to taste)
- SEMOLINA PASTA
- 2 cups semolina flour
- 2 cups all-purpose flour
- 1-1 1/4 cups tepid water
Seafood Quiche
By TPMay
Melt butter in large skillet; add shrimp and crabmeat and sauté until shrimp is pink (about 5 minutes); add mushro...
- 1 pound shrimp 2(6 oz) canscrabmeat
- 1/4 pound butter 1 cup mushrooms
- 1/4 cup flour 1/2 cup white wine
- 3 eggs 1 1/2 cup light cream
- 1 5oz. French triple cream cheese(Belltoile)
- season salt, garlic and pepper
- 9 inch pastry shell
FRUIT & NUT BROWNIES
By TPMay
2 hours before baking: in a small bowl, add the dried cherries and apricots and pour over the orange-flavored lique...
- 1/2 cup dried cherries
- 1/2 cup dried apricots (chopped, about the same size as the cherries)
- 1/4 cup orange liqueur
- 1 stick unsalted butter (cut into cubes)
- 8 ounces semisweet chocolate chips
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup sugar
- 1 cup light brown sugar
- 2 teaspoons vanilla extract
- 1/2 cup toasted walnuts (roughly chopped)
- powdered sugar (for garnish)
Mango Barbecue Fish Tacos
By TPMay
Place half the diced mango in a blender or food processor
- fresh mango, seeded, peeled, and diced
- 1/2-cup barbecue sauce
- 1/4-cup light mayonnaise
- 1-teaspoon lime zest
- 3-cups packaged coleslaw mix (shredded cabbage with carrot)
- 4 -green onions, thinly sliced
- 12-ounces fresh or frozen skinless red snapper, sea bass or cod, tahwed if frozen and patted dry
- 8-6-inch corn tortillas
- 1/2-cup purchased guacamole
- 1/2-cup chopped fresh cilantro
Baked Ham with a Brown Sugar, Rum and Cayenne Glaze
By TPMay
Preheat an oven to 350°F
- For the glaze:
- 1 partially cooked bone-in ham, about 12 lb.
- Whole cloves for studding
- 2 cups unfiltered apple juice
- 1 1/2 cups firmly packed light brown sugar
- 1/2 cup dark rum
- Pinch of kosher salt
- 1/8 to 1/4 tsp. cayenne pepper
- Orange or tangerine wedges or fresh or
- candied kumquats for garnish
- Fresh thyme sprigs for garnish