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Recipes
Easy Baked Sweet Corn
By TPMay
Preheat the oven to 350 degrees F
- 2 tablespoons unsalted butter
- One 15.25-ounce can whole kernel sweet corn, drained
- One 14.75-ounce can cream-style sweet corn
- 1 1/2 cups half-and-half
- 3 tablespoons all-purpose flour
- 2 tablespoons maple syrup
- 1/8 teaspoon red chile flakes
- 2 cloves garlic, grated on a rasp or finely minced
- 2 scallions, white and green parts, finely chopped
- Kosher salt and freshly ground black pepper
- 1 1/2 cups shredded Cheddar
- 1 1/2 cups shredded mozzarella
- 3 large eggs, beaten
Three Cheese Phyllo Triangles
By TPMay
Preheat oven to 350°F. Lightly oil 2 baking sheets or line with parchment paper or silicone mats
- 1 cup ricotta cheese
- 5 ounce crumbled feta cheese
- 6 ounce smoked mozzarella cut into 1/4” cubes
- 1/4 cup chopped fresh parsley
- 1 shallot, minced (about 1/4 c.)
- 1 egg, lightly beaten
- Salt and freshly ground black pepper
- 1 roll (20 sheets) 9” x 14” phyllo dough, thawed
- 1/3 cup unsalted butter, melted and cooled slightly
Glazed Heirloom Baby Carrots
By TPMay
Wash carrots. (Don’t peel them, the skin has a richer flavor
- 2 pounds of heirloom baby carrots
- 1 teaspoon of coriander seeds
- 1 teaspoon of fennel seeds
- 1 piece of star anise
- 1 spring of thyme
- 2 bay leaves
- 1 tablespoon of champagne vinegar
- 2 tablespoon of honey
- 2 cup of water
- 1 cup of butter
- 1 teaspoon of salt
RED LENTIL SOUP WITH BUTTERNUT SQUASH
By TPMay
Serves 4
- 2 tablespoons olive oil
- 1 sweet onion, finely chopped
- 2 large garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- Pinch of cayenne pepper
- 4 cups vegetable broth
- 1 –2 cups water
- 1 cup dried red lentils
- 1 large carrot, unpeeled, finely diced
- 2 cups finely diced butternut squash
- 1 fresh or dried bay leaf
- Plain lowfat yogurt and chopped parsley, for serving
BOURBON PUMPKIN BARS
By TPMay
For the Crust: preheat oven to 350ºF
- Crust
- 1 1/2 cups pretzels (ground)
- 1/2 cup graham crackers (ground)
- 1/4 cup granulated sugar
- 8 tablespoons unsalted butter (melted)
- pinch kosher salt
- Filling
- 6 large eggs (3 separated, yolks only)
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1/4 cup bourbon
- 2 tablespoons molasses
- 1 1/2 cup canned pumpkin puree
- 1 1/4 teaspoons cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup heavy cream
- 1/2 cup whole milk
- 2 teaspoons vanilla extract
- 3 tablespoons unsalted butter (melted)
Stuffed Pork Tenderloin
By TPMay
Season the meat with season salt, garlic and pepper
- Pork Tenderloin(split in half lengthwise) I stick butter
- 1 large onion, sliced 1 pound mushrooms, sliced
- Morton’s seasoned salt, to taste red pepper, to taste
- lemon juice 3-4 slices bacon
BUTTERNUT SQUASH LASAGNA
By TPMay
Serves 9
- TOMATO SAUCE:
- 1 medium butternut squash (peeled, seeds removed, cut into 1/8-inch thick half moons)
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper (to taste)
- 4 tablespoons butter
- 1/4 cup shallots (peeled, finely chopped)
- 1 tablespoon fresh thyme leaves
- 2 teaspoons fresh oregano
- 1/4 cup tomato paste
- 2 cans diced tomatoes (28 ounces each)
- Kosher salt and freshly ground black pepper (to taste)
- BECHAMEL:
- 5 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups milk (heated)
- 1 cup Parmigiano-Reggiano (freshly grated, plus additional to garnish)
- 1/2 teaspoon nutmeg (freshly grated)
- RICOTTA MIXTURE:
- 1 cup ricotta cheese
- 1/4 cup Parmigiano-Reggiano (freshly grated)
- 1 egg
- 1/2 cup fresh basil (roughly chopped)
- 1/4 cup fresh parsley (roughly chopped)
- 1/4 teaspoon nutmeg (freshly grated)
- TO ASSEMBLE:
- 1 pound fresh lasagna sheets
VEGETABLE TEMPURA
By TPMay
Preheat 2-3 inches of Vegetable Oil to 360°F
- Batter
- 2 Egg Yolks
- 2 cups Rice Flour (plus additional to dredge)
- 2 cups Ice Cold Seltzer Water
- pinch Salt
- Vegetables
- 1 head Broccoli (cut into large; evenly sized pieces)
- 1 head Cauliflower (cut into large; evenly sized pieces)
- 3 Carrots (peeled and cut into evenly sized pieces)
- 1/4 pound Green Beans (trimmed)
- 1/4 pound Shiitake Mushrooms (trimmed; cut into evenly sized pieces)
- 1/2 pound Asparagus (trimmed; cut into evenly sized pieces)
- Vegetable Oil (for frying)
- Soy Dipping Sauce
- 1/2 cup Low Sodium Soy Sauce
- 3 tablespoons Rice Wine Vinegar
- 2 Scallions (thinly sliced)
- 1 tablespoon Ginger (grated)
- 1 teaspoon Sesame Oil
- Lemon Juice (to taste)
- Sambal Oelek (to taste)
- Wasabi Dipping Sauce
- 1 cup Greek Yogurt
- 1 tablespoon Wasabi Paste
- Juice and zest of 1 Lime
Mediterranean Rub
By TPMay
Blend cumin, paprika, salt, ginger, coriander, black pepper and cayenne in small bowl
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- 1/4 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 teaspoons ground ginger
- 2 tablespoons ground cumin
- 8 lemon wedges
- 1 tablespoon paprika
- 1 1/2 teaspoons ground coriander seed
Pop's Beer Braised Beef Stew
By TPMay
In a medium bowl, add the flour, ¼ teaspoon of salt, and ½ teaspoon of pepper, and mix to combine
- 1/2 cup all-purpose flour
- 3/4 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 4 pounds chuck roast (cut into 1 1/2-inch pieces)
- 4 tablespoons unsalted butter
- 2 medium Spanish onions (diced)
- 2 large carrots (peeled and diced)
- 1/2 bottle red wine (about 1-2 cups)
- 2 bottles dark beer
- 4 cup low-sodium beef stock
- 1 pound baby carrots (peeled)