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Recipes
CRAB RANGOON
By TPMay
Serves 10-12
- SWEET AND SOUR DIPPING SAUCE:
- 8 ounces cream cheese (softened)
- 1/2 bunch scallions (finely chopped)
- 3 tablespoons cilantro (chopped)
- 8 ounces lump crab meat (picked through for shell)
- 1 package wonton wrappers (about 40-50 pieces)
- Kosher salt and freshly ground black pepper (to taste)
- 1/4 cup rice wine vinegar
- 6 tablespoons sriracha
- 2 tablespoons honey
- 2 scallions (greens, sliced on a bias)
- 2 tablespoons cilantro (chopped)
Avocado-Tarragon Dressing
By TPMay
Scoop the avocado into a blender
- 1 medium Hass avocado, halved and pitted
- 2 tablespoons fresh lime juice
- 1 garlic clove, minced
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped tarragon
- Kosher salt
Cracker Barrel Chicken n' Dumplings
By TPMay
In a bowl, combine the flour, baking powder and salt
- 2 cups flour
- 1/2 teaspoons baking powder
- 1 pinch salt
- 2 tablespoons butter
- 1 cup buttermilk, A bit less than a full cup (you can use regular milk if needed)
- 2 quarts chicken broth
- 3 cups cooked chicken
Tomato-Basil Soup with Ricotta Dumplings
By TPMay
For soup, combine oil and garlic in (3-qt
- Soup
- 1 teaspoon olive oil
- 1 garlic clove, pressed
- 1 can (15 ounces) crushed tomatoes, undrained
- 1 1/2 cups chicken broth
- 1/4 cup snipped fresh basil
- Dumplings
- 1/4 cup ricotta cheese
- 2 tablespoons (1⁄2 ounce) grated fresh Parmesan cheese
- 1 egg white, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 1/3 cup all-purpose flour
- Thinly sliced fresh basil
PHYLLO SPINACH PIE
By TPMay
Serves 6-8
- 2 tablespoons butter (plus 2 sticks of butter, melted for brushing)
- 1/2 cup scallions (chopped)
- 4 packages frozen chopped spinach (thawed and drained)
- 6 eggs
- 1/2 pound feta cheese (crumbled)
- 8 ounces cottage cheese
- 2 tablespoons farina
- 1/2 cup parsley (minced)
- 1/2 cup fresh chopped dill or 1 tablespoon dried dill
- 3/4 pound phyllo sheets
- Kosher salt and freshly ground black pepper (to taste)
Pasta Primavera
By TPMay
Preheat the oven to 450 degrees F
- 3 carrots, peeled and cut into thin strips
- 2 medium zucchini or 1 large zucchini, cut into thin strips
- 2 yellow squash, cut into thin strips
- 1 onion, thinly sliced
- 1 yellow bell pepper, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 1/4-cup olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon dried Italian herbs or herbes de Provence
- 1 pound farfalle (bowtie pasta)
- 15 cherry tomatoes, halved
- 1/2-cup grated Parmesan
Homemade Butter
By TPMay
Take the cream out of the fridge about 30 minutes in advance; you want it at a cool room temperature
- 2 cups heavy cream (be sure it doesn’t contain thickeners like carageenan; you just want cream)
- salt to taste (optional; see notes below)
PECAN KRINGLE
By TPMay
Serves 6-8 From the Chew
- Pecan Filling:
- 1 stick unsalted butter (softened)
- 2 teaspoons vanilla extract
- 1/4 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1 cup light brown sugar (packed)
- 2 cups toasted pecans (roughly chopped)
- TO ASSEMBLE:
- 3-4 tablespoons flour (for dusting)
- 1 sheet puff pastry (thawed)
- 1 egg
- GLAZE:
- 1 cup confectioner's sugar
- 1 tablespoon plus 1 teaspoon milk heavy cream
- 1/4 teaspoon vanilla extract
- flaky sea salt (to garnish)
BACON WRAPPED SHRIMP
By TPMay
Season shrimp with black pepper, garlic salt and paprika
- 20 jumbo shrimp (tails on, peeled, deveined)
- black pepper (ground, to taste)
- garlic salt (to taste)
- 1 pinch paprika
- 1 pound maple flavored bacon (cut into 3 pieces)
- 1 tablespoon olive oil
- CHIPOTLE MAYO
- 2 chipotle peppers in adobo sauce (if desired, remove seeds for less heat)
- 1 cup mayonnaise
- milk (to thin, optional)
Grandma's Honey Muffins
By TPMay
Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt
- 2 cups all-purpose flour
- 1/2-cup sugar
- 3 teaspoons baking powder
- 1/2-teaspoon salt
- 1 egg
- 1 cup 2% milk
- 1/4-cup butter, melted
- 1/4-cup honey