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Recipes
Mississippi Mud Cake
By TPMay
Place pecans in a single layer on a baking sheet
- Chocolate Frosting:
- 1 cup chopped pecans
- 1 cup butter
- 4 ounces semisweet chocolate, chopped
- 2 cups sugar
- 1 1/2-cups all-purpose flour
- 1/2-cup unsweetened cocoa
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 (10.5-oz.) bag miniature marshmallows
- 3/4-teaspoon salt
- Chocolate Frosting
- 1/2-cup butter 1/3- cup unsweetened cocoa
- 1 (16-oz.) package powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
Creamy Lemon Meringue Pie
By TPMay
In medium bowl beat egg yolks until combined
- 3 eggs, separated
- 1 can (14 oz.) sweetened condensed milk
- 1/2-cup lemon juice
- 1 teaspoon grated lemon peel
- 2 drops yellow food coloring (optional)
- 1 Graham Cracker Pie Crust
- 1/2-teaspoon vanilla
- 1/4-teaspoon cream of tartar
- 1/3 cup sugar
Bermudian Fish Chowder Croquette
By TPMay
In a food processor blend together snapper and scallops until mashed
- 2 Scallops, diced
- 6 ounce snapper, diced
- 1 cup boiled potatoes, soft
- 1 Portuguese chorizo, small chopped
- 2 garlic cloves, diced
- 2 teaspoons dill, chopped
- 2 teaspoons chives, chopped
- 1 teaspoon fish sauce
- 6 ounce jumbo lump crab meat
- 2 teaspoons mayonnaise
- 1 teaspoon mustard
- 2 eggs, whisked together
- 4 tablespoons corn starch
- 1 teaspoon salt
- 1 cup instant potatoes
- 3 cups oil
- Sherry Pepper vinegar to taste
Smoky Baba Ghanoush
By TPMay
Arrange a rack in middle of oven and preheat to 450°
- 3 medium eggplants (about 2 pounds)
- 2 tablespoons extra-virgin olive oil
- 1/8 teaspoon finely grated garlic
- 1 tablespoon tahini (sesame seed paste)
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon ground cumin
- 2 tablespoons chopped flat-leaf parsley
- Kosher salt and freshly ground black pepper
Zuleika's Shrimp and Crab Stuffing
By TPMay
Preheat oven to 375ºF For the Fish Sauce: Place a large high-sided sauté pan or medium saucepan over medium-high...
- FISH SAUCE
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 pound jumbo shrimp (peeled and cut into 3 or 4 pieces)
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon lemon pepper seasoning
- 3/4 teaspoon Italian seasoning
- 1/2 teaspoon ground bay leaf
- 1/2 teaspoon dried basil
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dry mustard
- 1/4 teaspoon paprika
- 1 red pepper (minced)
- 1 green apple (minced)
- 1 lemon (zest)
- 1/2 cup chicken broth
- sprinkle of fresh parsley (chopped)
- 12 ounces lump crab meat
- STUFFING
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 small yellow onions (minced)
- 3 cloves garlic (minced)
- 2 stalks celery (minced)
- 1 tablespoon apple cider vinegar
- 1 tablespoon poultry seasoning
- 1 1/2 cups plain breadcrumbs
- 1 1/2 cups buttery crackers (finely crumbled)
French Onion Soup With Braised Short Ribs
By TPMay
Braise the short ribs: Preheat the oven to 325 degrees F
- 2 pounds bone-in beef short ribs
- 2 tablespoons all-purpose flour
- Kosher salt and freshly ground pepper
- 2 tablespoons canola oil
- 1 carrot, chopped
- 1 medium yellow onion, chopped
- 1 leek, chopped
- 4 sprigs thyme, plus 1 tablespoon thyme leaves
- 1 bay leaf
- 1 head garlic, halved crosswise
- 1 tablespoon tomato paste
- 1 cup dry red wine
- 6 cups low-sodium beef stock
- 1 stick unsalted butter
- 6 Spanish onions, thinly sliced
- 3/4 cup dry sherry
- 1 tablespoon sherry vinegar
- 12 slices sourdough bread, toasted
- 12 slices high-quality gruyere cheese (about 6 ounces)
- Chopped fresh chives, for topping
Country Coleslaw
By TPMay
This is inspired by a recipe for coleslaw from Shaker Village in Maggie Green's "Tasting Kentucky
- 1/2 cup cold water
- 1 teaspoon dry mustard powder
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 2 tablespoons flour
- 2 egg yolks
- 1/4 cup apple cider vinegar
- 2 tablespoons butter
- Slaw
- 4 cups shredded cabbage
- 1/4 cup shredded carrot
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1 cup country dressing
- 1/2- 3/4 teaspoons salt
Raw Summer Tomato Sauce for Pastas
By TPMay
Makes 3 to 4 cups for 1 pound of pasta, or 6 Servings
- 2 pounds ripe homegrown, heirloom or cherry tomatoes, at room temperature
- 2 to 3 garlic cloves
- 1/2 teaspoon salt
- 6 large basil leaves
- 1/4 teaspoon crushed red pepper flakes, or to taste
- 1/2 cup extra-virgin olive oil
- 1 cup or more freshly grated Grana Padano or cubed fresh mozzarella (optional)
Creamy Risotto with Wild Mushrooms (Wild Rice Risotto) Risotto con Funghi Misti
By TPMay
Soak the dried mushrooms in the 1/2 cup hot water for 20 minutes
- Porcini Mushrooms - 1 tablespoon, dried
- Hot Water - 1/2 cup
- Olive Oil - 5 tablespoons
- Mixed fresh wild mushrooms - 12 ounces, (shiitake caps, chanterelles, porcini, oyster mushrooms), sliced
- Salt and freshly ground black pepper to taste
- Onions - 1 cup, minced
- Shallots - 2 tablespoons, minced
- Arborio Rice - 2 cups
- Dry white wine - 1/2 cup
- Chicken Stock - 6-1/2 cups, heated
- Salt - 1/2 teaspoon, or to taste
- Unsalted Butter - 2 tablespoons, cut into bits
- Freshly grated Parmesan cheese - 1/2 cup (2 ounces)
Peach Upside-Down Cake
By TPMay
Place 1/4-cup butter in an 8x8x2-inch baking pan
- 1/4 cup butter
- 1/2 cup packed brown sugar
- 1 1/2-2 cups sliced, pitted and peeled peaches or frozen unsweetened peach slices, thawed and large slices cut in half lengthwise
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup milk