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Recipes
Sesame and Peanut Noodles
By TPMay
Yield:4 to 6 servings
- Peanut Dressing:
- 3 tablespoons sesame seeds
- 12 ounces linguine
- 1/4 cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon canola oil
- 1 tablespoon grated fresh ginger
- 1 tablespoon honey
- 1 tablespoon Sriracha
- 1 teaspoon sesame oil
- Zest and juice of 1/2 lime
Russian Tea Cakes
By TPMay
Heat oven to 400ºF. Mix butter, ½-cup powdered sugar and the vanilla in large bowl
- 1 cup butter or margarine, softened
- 1/2-cup powdered sugar
- 1 teaspoon vanilla
- 2 1/4 cups all purpose flour
- 3/4-cup finely chopped nuts
- 1/4-teaspoon salt
- Powdered sugar
Spinach Calzones with Blue Cheese
By TPMay
Who doesn't like a good ole calzone stuffed with spinach, cheese and mushrooms
- 1 (10-ounce) can refrigerated pizza crust
- Cooking spray
- 4 garlic cloves, minced
- 4 cups spinach leaves
- 8 (1/8-inch-thick) slices Vidalia or other sweet onion
- 1 1/3 cups cremini or button mushrooms, sliced
- 3/4 cup (3-ounces) crumbled blue cheese
HOMEMADE FRUIT PIZZA DELUXE
By TPMay
CRUST Press into a greased 9 X 13 pan
- Crust:
- 3 /4 cup brown sugar
- 1 /2 cup butter
- 1 egg, beaten
- 1 teaspoon vanilla
- 1 teaspoon lemon flavoring
- 1 teaspoon baking powder
- 1 1 /4 cup flour
- CREAM CHEESE MIXTURE
- 1 /2 cup powdered sugar
- 8 ounces cream cheese
- 8 ounces whipped topping
- 4 cups fruits your choice: bananas, kiwis, grapes, berries, sliced or diced
- GLAZE
- 3 /4 cup sugar
- 5 heaping tablespoons clear jel
- 3 cups pineapple juice or water
- 3 tablespoons lemon or pineapple jello
- 1 /4 teaspoon salt
CHICKEN FAJITA SALAD
By TPMay
Make Ahead: Chicken can be marinated up to 12 hours ahead of time, covered and refrigerated
- 2 pounds chicken breasts (boneless skinless)
- 1/2 teaspoon ground cumin
- 1 teaspoon ancho or chipotle chile powder
- 6 tablespoons olive oil
- 1/4 cup freshly squeezed limejuice
- 2 cloves garlic (pressed or minced)
- 4 tablespoons sauce from chipotles in adobo sauce
- 1 teaspoon kosher or sea salt, or to taste
- freshly ground black pepper
- 1/2 red onion (slivered or thinly sliced, about 1 cup)
- 1 red bell pepper (cut into thin strips, about 2 cups)
- 1 yellow bell pepper (cut into thin strips, about 2 cups)
- 1/2 cup freshly squeezed orange juice
- 2 teaspoons unseasoned rice vinegar
- 2 teaspoons white distilled vinegar
- 1 head romaine lettuce (washed, dried thoroughly, thinly sliced)
- 1 1/2 cups homemade cooked black beans (or 1 14-ounce can black beans, quickly rinsed and drained)
- 1 ripe round tomato (seeded and diced)
- 1 large ripe avocado (halved, pitted, meat scooped out and diced)
- 3 scallions (stemmed, white and light green parts thinly sliced)
- 3/4 cup queso fresco (crumbled)
- 6-8 corn tortillas (sliced into 1/2 inch strips)
Cider Brine Pork Tenderloin
By TPMay
In a large saucepan, combine the cider, cinnamon, peppercorns, coriander, crushed red pepper, garlic and 3 tablespo...
- 2 cups apple cider
- 1 cinnamon stick
- 2 teaspoons black peppercorns
- 2 teaspoons coriander seeds
- 1 teaspoon crushed red pepper
- 2 garlic cloves, crushed
- Kosher salt
- 4 cups ice
- Two 1- to 1 1/4-pound pork tenderloins
- 1/4 cup plus 2 tablespoons cider vinegar
- 1 large shallot, minced
- 2 thyme sprigs
- 3 tablespoons sorghum syrup or pure maple syrup
- 3/4 cup chicken stock
- 2 tablespoons unsalted butter
- 1 pound medium carrots, cut crosswise 1/4-inch thick
- 2 Honeycrisp or Pink Lady apples—peeled, cored and cut into 1/2-inch pieces
- 2 tablespoons fresh orange juice
- 1 1/2 tablespoons extra-virgin olive oil
- 2 tablespoons canola oil
Coconut Chia Pudding
By TPMay
Mix chia seeds and coconut milk together in a small bowl and allow to sit overnight covered in the refrigerator
- 1/3 cup chia seeds
- 1 can light coconut milk
- Agave or maple syrup
Blueberry Sour Cream Coffee Cake
By TPMay
Preheat the oven to 350 degrees F (175 degrees C)
- 1 cup butter, softened
- 2 cups white sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 5/8 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup chopped pecans
- 1 tablespoon confectioners' sugar for dusting
Plantain and Cheese Breakfast Tart
By TPMay
Before starting: Butter a 9 inch skillet with ⅓ of the butter (1/4 stick Boiling the plantains: Boil the plantai...
- 3/4 stick [3 oz / 85 gr] of butter at room temperature
- 3 plantains (one ripe, 2 unripe), peeled and cut into quarters
- 2 1/2 teaspoons of salt, divided
- 3 tablespoons of of all-purpose flour
- 4 medium eggs
- 3/4 pound of queso cremita (dry ricotta, or cottage)
- 3 tablespoons of chopped parsley, divided
- 1/4 teaspoon of freshly-ground pepper
- ◦1/2 cubanelle or red bell pepper, seeded and chopped
- 1 large white onion, cut into quarters
- 1/2 pound of white cheddar, grated
Angel Hair with Bacon, Brussels Sprouts, and Mushrooms
By TPMay
Directions: Place a large sauté pan over medium high heat
- Salt
- Freshly Ground Black Pepper
- Olive Oil; for drizzling
- 1/2-cup Parmesan Cheese; freshly grated
- 1 cup Pasta Water; reserved
- 1 pound Angel Hair Pasta
- 1/2-pound thick sliced Bacon; cut in to Lardons
- 2 cups Brussels Sprouts; shaved thinly
- 2 cups Crimini Mushrooms; sliced
- 1 sprig of Rosemary