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Caribbean Punch

Caribbean Punch

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Combine all ingredients and mix thoroughly

  • 2 cups mango nectar
  • 2 cups guava nectar
  • 1 cup fresh lime juice
  • 1/2 cup orange juice
  • 1 cup grenadine syrup
  • 1-2 tbl whole all spice seeds (pimento seeds)
  • Optional- ginger ale or sparkling water
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POLENTA CROUTONS

POLENTA CROUTONS

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In a medium pot, add 4 cups of water and bring to a boil over high heat

  • 4 cups water
  • 1 cup polenta
  • 2 tablespoons unsalted butter
  • 1/2 cup parmesan cheese (freshly grated)
  • 2 teaspoons canola oil (plus more for frying)
  • 1/2 cup parsley leaves
  • kosher salt and freshly ground pepper
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BLACKENED SPICY GARLIC SALMON

BLACKENED SPICY GARLIC SALMON

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For the Salmon: preheat the oven to broil

  • SALMON
  • 1 1/2 pounds wild salmon (4, 6 ounce fillets, skinless)
  • 1/2 teaspoon creole seasoning
  • 1/2 teaspoon dried dill
  • 2 tablespoons garlic (peeled and finely chopped)
  • 2 tablespoons butter (thinly sliced into 3-4 pats)
  • 1 tablespoon capers (to serve)
  • kosher salt and freshly ground black pepper (to taste)
  • WILD RICE
  • 1 cup wild rice blend
  • 1 tablespoon olive oil
  • 3/4 cup onions (chopped)
  • 1 cup crimini or baby bella mushrooms (chopped)
  • 2 tablespoons liquid aminos
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Zucchini and Fennel Soup with Roasted Red Pepper Puree

Zucchini and Fennel Soup with Roasted Red Pepper Puree

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Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes

  • 6 red bell peppers
  • 1 1/2 teaspoons extravirgin olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • Cooking spray
  • 2 cups thinly sliced onion
  • 3 cups thinly sliced fennel bulb (about 1 bulb)
  • 1 teaspoon fennel seeds
  • 4 1/2 cups (1/4-inch) slices zucchini (about 1 1/2 pounds)
  • 4 garlic cloves
  • 3 cups fat-free, less-sodium chicken broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
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Savory Chicken Pot Pie

Savory Chicken Pot Pie

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Serves 8

  • 1 package (8 oz.) PHILADELPHIA Cream Cheese, cubed
  • 1/2 cup fat-free reduced-sodium chicken broth
  • 3 cups chopped cooked chicken
  • 1 package(16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained
  • 1/4 teaspoon garlic powder
  • 1 egg
  • 1/2 cup milk
  • 1 cup all-purpose baking mix
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Devilish Eggs

Devilish Eggs

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Cut the very bottom of the eggs on both sides so they will stand up straight

  • 1/2 teaspoon shallot, minced
  • 2.1 /4 oz cooked egg yolks (additional)
  • 9 cooked eggs (reserve)
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoob grain mustard
  • 1 teaspoon Dill pickle, pureed, drained
  • 1.5 oz mayonnaise
  • 3/4 tablespoon capers, chopped
  • 1 pinch cayenne pepper
  • 1/2 teaspoon truffle oil
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon white pepper
  • 1/2 teaspoon dill, chopped
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Artichoke & Fontina Pizzas

Artichoke & Fontina Pizzas

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Makes 2 10 inch pizzas

  • 16 ounces frozen artichoke hearts, thawed and drained
  • 2 teaspoons fresh lemon juice
  • 2 garlic cloves, smashed
  • 2 thyme sprigs
  • 2 rosemary sprigs
  • 1 bay leaf
  • 1 small dried red pepper
  • Salt
  • Cornmeal, for dusting
  • Two 8-ounce balls of store-bought pizza dough
  • 1 cup plus 1 tablespoon olive oil
  • 2 1/2 cups coarsely grated imported Fontina cheese
  • Freshly ground pepper
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Roasted Vegetable Bake

Roasted Vegetable Bake

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Preheat oven to 400° F. Place vegetables in a large baking pan

  • 2 zucchini, cut into 2" cubes
  • 3 large potatoes, cut into 2" cubes
  • 1 eggplant, cut into 2" cubes
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped
  • 2 tablespoons dill weed
  • 2 tablespoons mint
  • 2 tablespoons parsley leaves
  • 1 can diced tomatoes, 14 oz.
  • 1/2 can tomato paste, 8 oz.
  • 1/2 cup olive oil
  • 1/2 teaspoon salt
  • freshly ground black pepper
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BANANAS FOSTER BUCKLE

BANANAS FOSTER BUCKLE

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Preheat oven to 350ºF. Grease a 9-inch square baking dish with butter

  • BANANAS FOSTER
  • 4 tablespoons unsalted butter
  • 1/4 cup dark brown sugar
  • 3 bananas (peeled and cut into 4 pieces)
  • 2 tablespoons dark rum
  • 1/2 teaspoon Kosher salt
  • CAKE
  • 4 tablespoons unsalted butter (room temperature)
  • 1 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup milk
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon Kosher salt
  • vanilla ice cream (for serving)
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Green Pepper Steak

Green Pepper Steak

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Serves 4

  • 1 pound beef chuck or round steak,fat trimmed
  • 1/4 cup soy sauce
  • 1 clove garlic
  • 1/1 /2 tteaspoon grated frsh ginger or 1/2 teaspoon ground
  • 1/4 cup oil
  • 1 cup green onion, thinly sliced
  • 1 cup red or green peppers cut into 1 inch square
  • 2 stalks celery, thinly sliced
  • 1 tablespoon cornstarch
  • 1 cup water
  • 2 tomatoes, cut into wedges
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