TPMay's profile page
Recipes
Soft Snickerdoodle Cookies
By TPMay
Makes 24
- 1 cup butter
- 1 1⁄2 cups sugar
- 2 large eggs
- 2 3⁄4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 ⁄4 teaspoon salt
- 3 tablespoons sugar
- 3 teaspoons cinnamon
Stewed Tomatoes with Rosemary
By TPMay
After stewing, the tomatoes may be cooled and frozen in plastic containers or put up in jars for a wintertime treat
- 4 to 5 large, very ripe tomatoes (about 3 pounds)
- 1 sprig fresh rosemary
- Salt and freshly milled pepper
- Instructions
THE PERFECT FRENCH ONION SOUP
By TPMay
Preheat your oven to 350 degrees When your oven is preheated, place your bread slices on a baking sheet, brush oliv...
- 4 yellow onions
- 1 teaspoon sugar (helps move the caramelization process along)
- 7 cups beef broth
- 12 slices of bread (french bread, rolls, any firm bread from the bakery section of your grocery store that can be sliced into rounds)
- 1 1/2 - 2 cups shredded Gruyere cheese (depending on how much you want to top your soup with)
Potato, Mushroom, and Leek Croquettes
By TPMay
Place potato in a pan; cover with water
- 8 ounces coarsely chopped peeled Yukon gold potato
- 4 ounces sliced cremini mushrooms
- 4 ounces sliced button mushrooms
- 1/2-cup chopped leek
- 1 teaspoon chopped fresh thyme
- Cooking spray
- 1/2-cup (2 ounces) shredded Gruyere cheese
- 1/4-cup (1 ounce) grated Parmigiano-Reggiano cheese, divided
- 1/2-teaspoon kosher salt
- 1/2-teaspoon freshly ground black pepper
- 1 large egg yolk
- 1/3 cup all-purpose flour
- 1 large egg white
- 2 teaspoons water
- 1/2-cup panko (Japanese breadcrumbs)
- 1 tablespoon olive oil
RIBOLLITA
By TPMay
The day before, place beans in a large bowl
- 3 cups dried white cannellini or brown borlotti beans (soaked in cold water overnight, drained and fully cooked)
- 1/4 cup extra-virgin olive oil (plus 1/2 cup)
- 1 medium red onion (1/2-inch dice)
- 2 cloves garlic (peeled & thinly sliced)
- 1 medium carrot (peeled and chopped into 1/4-inch thick half moons)
- 2 ribs celery (chopped into 1/4 inch pieces)
- 2 waxy potatoes (such as Yukon Gold, peeled and cut into 1/2-inch cubes)
- 4 cups reserved bean liquid
- 1 cup Basic Tomato Sauce or store-bought marinara sauce
- 1 bunch Swiss chard (sliced into 1/2-inch ribbons)
- 2 bunches black kale (Cavolo Nero, sliced into 1/2-inch ribbons)
- 1 loaf country bread (sliced and toasted or grilled, to serve)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- kosher salt and freshly ground black pepper (to taste)
Arroz con Gandules - Rice & Pigeon Peas
By TPMay
Serves 4
- 1 tablespoon GOYA® Extra Virgin Olive Oil
- 1/4 pound country ham, cubed
- 1/2 green bell pepper, chopped (about 1/2 cup)
- 1/2 yellow onion, chopped (about 1/2 cup)
- 2 packets Sazón GOYA® with Coriander and Annatto
- 1 tablespoon GOYA® Minced Garlic
- 2 tablespoons finely chopped fresh cilantro
- 1 tablespoon GOYA® Oregano
- 1 1/2 cups GOYA® Medium Grain Rice
- 1 can (15 oz.) GOYA® Green Pigeon Peas
- 4 oz. GOYA® Tomato Sauce
- 1/4 cup GOYA® Manzanillas Olives Stuffed with Minced Pimientos, sliced
Meatballs
By TPMay
Heat 1 tablespoon of olive oil in a skillet set over medium heat
- 1 tablespoon extra-virgin olive oil, plus 1/4 cup
- 1/2 cup grated onion
- 1 clove garlic, minced
- 1/2 cup diced day-old bread, soaked in milk
- 1 pound ground beef or lamb
- 1 egg
- 1 teaspoon fresh oregano
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- Pinch nutmeg
- Grated zest of 1 lemon
- Salt and freshly ground black pepper
- Flour, for dusting
- 12 lemon wedges
- Mint leaves
Greek Sandwich with Feta Vinaigrette
By TPMay
To prepare the vinaigrette, combine the first 7 ingredients in a medium bowl, stirring with a whisk
- For Vinaigrette:
- 2 tablespoons crumbled feta cheese
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1/2-teaspoon sugar
- 1/2-teaspoon dried oregano
- 1/8-teaspoon salt
- 1 garlic clove, minced
- Sandwich:
- 1/4-teaspoon salt
- 1/4-teaspoon black pepper
- 8 (1/4-inch-thick) slices tomato
- 8 (1-ounce) slices sourdough bread
- 1 peeled cucumber, diagonally cut into 1/4-inch-thick slices
- 3 cups chopped arugula
- 1/2-cup vertically sliced red onion
- 2 tablespoons chopped pitted kalamata olives
Stuffed Beef Tenderloin
By TPMay
In large skillet, sauté onions in the 4 tablespoons butter until just softened
- 1/2 cup chopped onion
- 4 tablespoons(1/2 stick)butter or margarine
- 1/2 pound mushrooms, washed, dried and finely chopped
- 2 cloves garlic, minced
- 1/2 cup Madeira
- 8 oz. cream cheese, softened and cut into cubes
- 6 oz. boiled shrimp, chopped
- 2 tablespoons fresh parsley
- 1 egg yolk
- Salt and Tabasco, to taste
- 20 sheets phyllo pastry
- 1 1/2 sticks melted unsalted butter or margarine
Spicy Barbecue Lentil Meatloaf
By TPMay
Mix a cup of barbecue sauce with 1 tablespoon (or less) sriracha sauce
- To make the lentils
- 1 cup dry green lentils
- 1 bay leaf
- 1 teaspoon kosher salt
- 1 medium onion, chopped finely
- 1 large carrot, chopped finely
- 1/2 green pepper, chopped finely
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 cup course cornmeal
- 3 tablespoons ground flaxseed (alternatively you can use 2 eggs, beaten)
- 2 tablespoons barbecue dry rub, or any spices you prefer
- 1 cup your favorite store bought barbecue sauce, separated plus extra for serving.
- 1 tablespoon Sriracha sauce