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Recipes
Sauteed Broccolini And Garlic
By TPMay
In a large pot, bring 8 cups of water and the salt to a boil
- 2 tablespoons kosher salt
- 4 bunches broccolini (1 1/2-pounds)
- 3 tablespoons good olive oil
- 6 garlic cloves, minced
SPINACH HASH BROWN QUICHE
By TPMay
Preheat oven to 400ºF. Butter a 9-inch pie dish
- HASH BROWN CRUST
- 1 (20 ounce) bag frozen shredded hash browns (thawed)
- 2 large eggs (beaten)
- Kosher salt and freshly ground black pepper (to taste)
- CREAMED SPINACH FILLING
- 4 tablespoon unsalted butter
- 3 tablespoon all-purpose flour
- 1 cup whole milk (heated)
- 1 teaspoon freshly grated nutmeg
- 1 1/2 cups Swiss cheese (shredded)
- 1 (10 ounce) package frozen spinach (thawed and drained of excess liquid)
- 8 slices bacon (cooked and chopped)
- 3 large eggs (beaten)
- kosher salt and freshly ground black pepper (to taste)
Creme Fraiche
By TPMay
Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container
- 1 cup whipping cream
- 2 tablespoons buttermilk
Apple Cheese Danish
By TPMay
Serves 10
- 3 ounces cream cheese
- 2 tablespoons sugar
- 1/2 teaspoon vanilla
- 1 12 ounce package refrigerator biscuits
- 1 medium apple
- 1/4 cup pecans, chopped
- 1 cup caramel topping
HOLIDAY POMEGRANATE PUNCH
By TPMay
In a large pitcher or punch bowl, add the ice, pomegranate juice, pear nectar, orange liqueur and champagne and mix...
- 1-2 cups ice (to serve)
- 1 1/2 cups pomegranate juice
- 1 cup pear nectar
- 1/4 cup orange-flavored liqueur
- 1 bottle champagne
- 2 each pears and oranges (sliced, to garnish)
Fajita Chicken Wrap
By TPMay
Chicken
- 1 tablespoon cilantro, chopped
- 2 tablespoons salsa
- 1 each tortilla, 10-inch
- 1 1/2 ounces mexican cheese, grated
- 1/2 cup cooked chicken breast
Molasses Ginger Cookies
By TPMay
Sift the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt onto a piece of parchment paper or w...
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon fine salt
- 6 tablespoons vegetable shortening, softened
- 6 tablespoons unsalted butter, softened
- 1 cup packed light brown sugar
- 1/4 cup molasses
- 1 large egg
- 1/2 cup finely chopped crystallized ginger (optional)
- Granulated sugar, for rolling the cookies
Rigatoni Pie
By TPMay
Special equipment: a 9-inch springform pan Heat 4 tablespoons of the olive oil with the garlic in a large saucepan ...
- 6 tablespoons extra-virgin olive oil
- 9 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- One 28-ounce can whole peeled tomatoes in juice
- One 15-ounce can whole peeled tomatoes in juice
- 1 cup loosely-packed fresh basil leaves
- Kosher salt and freshly ground pepper
- 1 pound rigatoni
- 1 pound part-skim mozzarella, grated
- 2/3 cup grated Parmesan cheese
Lemon Cream Cheese Bars
By TPMay
24 Servings
- cooking spray
- 2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®), divided
- 2 lemons, zested and juiced, divided
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 2 tablespoons butter, melted
- 3 tablespoons white sugar
Blueberry-Lemon Muffins
By TPMay
Preheat the oven to 425 degrees F
- 2 1/2-cups unbleached all-purpose flour
- 3/4-cup sugar (white or light brown) plus more for sprinkling on top of the muffins
- 1 tablespoon baking powder
- 1/8 teaspoon fine salt
- Freshly grated nutmeg
- 1/2-cup (1 stick) unsalted butter
- 1 cup whole milk
- 2 large eggs, at room temperature
- 1 tablespoon finely grated lemon zest
- 1/2-teaspoon pure vanilla extract
- 1 1/2-cups fresh blueberries, rinsed and dried