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Recipes
DATE AND WALNUT SNACK
By TPMay
For the Soaked Walnuts: in a large bowl, add the walnuts and 3 orange peels
- 1 cup vegan cream cheese
- 2 teaspoons cinnamon
- 1 teaspoon honey
- 12 dates (pitted and halved)
- 24 shelled walnuts
- 3 orange peels
- 1 quart water
- 1/2 teaspoon salt
BRAISED CHICKEN WITH POTATOES AND TARRAGON
By TPMay
Preheat oven to 450ºF. Dry chicken well and season with salt and pepper
- 1 whole chicken (about 3 pounds, cut into 8 pieces)
- 2 tablespoons extra virgin olive oil
- 1 red onion (sliced)
- 6-8 cloves garlic (thinly sliced)
- 1 pound Red Bliss or New potatoes (cut into quarters)
- 2 tablespoons tomato paste
- 2 cups water
- 1/4 cup fresh tarragon leaves (roughly chopped)
- kosher salt and freshly ground black pepper (to taste)
Red Cabbage, Pistachio, and Cranberry Salad with Blue Cheese
By TPMay
A topping of crumbled blue cheese-- Stilton or Roquefort--adds depth
- 1 1/2 pounds red cabbage (1 small to medium head), wilted leaves and big ribs removed and discarded (about 1 pound trimmed)
- 1/2 cup pistachio nuts
- 1/2 cup dried cranberries
- 1 1/2 teaspoons salt
- 1 teaspoon Tabasco sauce
- 1 tablespoon cider vinegar
- 2 tablespoons peanut oil
- 1 tablespoon walnut oil
- 6 tablespoons crumbled blue cheese, such as Stilton or Roquefort
- 3 tablespoons chopped fresh chives
Zucchini Gratin
By TPMay
Serves 6
- 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
- 1 pound yellow onions, cut in 1/2 and sliced (3 large)
- 2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup hot milk
- 3/4 cup fresh bread crumbs
Spaghetti and Pesto Trapanese
By TPMay
Serve 4 to 6
- 12 ounces ripe cherry tomatoes, about 2 1/2 cups
- 12 large fresh basil leaves
- 1/3 cup whole almonds, lightly toasted
- 1 garlic clove, crushed and peeled
- 1/4 teaspoon crushed red pepper flakes, or to taste
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 cup extra-virgin olive oil
- 1 pound spaghetti
- 1/2 cup freshly grated Grana Padano or Parmesan cheese
Grilled Lobster-Noodle Salad
By TPMay
Serves 4
- 2 teaspoons sesame seeds
- 2 garlic cloves chopped
- 1 teaspoon toasted sesame oil
- Juice of 2 limes
- 2 Thai Chiles seeds and ribs removed chopped
- 2 scallions white and light green parts chopped
- 2 tablespoons chopped basil leaves
- 2 tablespoons chopped cilantro
- 2 ounces glass noodles
- 2 teaspoons salt
- Two 1 1/2 pound lobsters
- 1 cup cubed watermelon (1/2 inch cubes)
Oklahoma Corn Pudding
By TPMay
Shuck and clean the corn. On a hot grill or under the broiler, lightly char the exterior of the corn; cut the ker...
- 4 ears of corn
- 4 ounces of cream cheese
- 1/2 cups shredded pepper jack cheese
- 1 tablespoons butter
- salt and pepper
Stuffed Flounder with Crab Meat and in White Wine Sauce
By TPMay
Preheat oven to 400 degrees Melt butter in fry pan/skillet Saute onion and garlic Add crab meat, breadcrumbs and pa...
- 1 1/2 pounds flounder fillets
- 3/4 pound blue lump crab meat
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 1 1/2 cups sharp cheddar cheese, grated
- 3/4 cup breadcrumbs (unseasoned)
- 6 tablespoons butter
- 3 tablespoons fresh parsley, finely chopped
- salt and black pepper - to taste
- Wine Sauce
- 1 1/2 cups milk
- 1/2 cup dry white wine
- 4 tablespoons butter
- 4 tablespoons flour
- Salt to taste
American Macaroni Salad
By TPMay
In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using
- 2 cups dry elbow macaroni, cooked, rinsed, and drained
- 1/3 cup diced celery
- 1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
- 1 tablespoon minced flat-leaf parsley
- 1/2 cup diced vine-ripened tomato (optional)
- 1/2 cup prepared mayonnaise
- 3/4 teaspoon dry mustard
- 1 1/2 teaspoons sugar
- 1 1/2 tablespoons cider vinegar
- 3 tablespoons sour cream
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
BEEF STROGANOFF WITH BUTTERED NOODLES
By TPMay
Place a large dutch oven over high heat and add olive oil
- 3 tablespoons olive oil
- 2 pounds beef chuck roast (cut into thin strips, against the grain, about 2 inch x 1/4 inch)
- 6 tablespoons unsalted butter (divided)
- 1 pound cremini mushrooms (quartered)
- 1 medium onion (finely diced)
- 2 cloves garlic (minced)
- 1 tablespoon thyme (chopped)
- 1/3 cup flour
- 3 cup low sodium beef stock
- 2 tablespoons Worcestershire sauce
- 1/4 cup sour cream
- egg noodles (to serve)
- parsley (chopped to garnish)
- chives (chopped, to garnish)