TPMay's profile page
Recipes
Amare Stoudemire Sweet Potato Waffles
By TPMay
Preheat waffle iron. In a large bowl, with a hand held electric mixer set on medium, beat the eggs, flour, oil suga...
- 2 large eggs, lightly beaten
- 2 cups all purpose flour
- 1/2 cup vegetable oil
- 1 tablespoon sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup canned (15-ounce) mashed sweet potatoes
- Non-stick cooking spray for the waffle irons
- Maple syrup
Black Bean Masa Cakes
By TPMay
Serves 12
- MASA CAKES:
- 1/2 cup olive oil (plus additional to fry)
- 2 cups masa harina
- 1 cup warm water
- 1 teaspoon Kosher salt
- BLACK BEAN FILLING:
- 2 tablespoons olive oil
- 1 red onion (peeled, diced)
- 1 can black beans (drained and rinsed, 15 ounces)
- 1 jalapeno (sliced)
- 1 bunch cilantro (leaves roughly chopped)
- Kosher salt and freshly ground black pepper (to taste)
- AVOCADO SALAD:
- 1 avocado (peeled, pitted, diced)
- 1/4 cup cilantro (chopped)
- 1 bunch scallions (thinly sliced)
- 1 lime (juiced)
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper (to taste)
- RED CHILE SAUCE:
- 1 pound dried red chiles (preferably New Mexico) (may sub ancho, pasilla, or use a combination)
- 2 tablespoons extra-virgin olive oil
- 1 medium onion (chopped coarsely)
- 4 cloves garlic (thinly sliced)
- 2 tablespoons fresh oregano (chopped)
- 2 teaspoons kosher salt
- 2 tablespoons honey
- GREEN CHILE SAUCE (FOR SERVING):
- 4 pounds fresh Hatch chiles (use New Mexico or Anaheim if those are easier to find)
- 2 tablespoons extra-virgin olive oil
- 1 medium onion (finely diced)
- 2 cloves garlic (thinly sliced)
- 1/4 cup cilantro leaves (chopped)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander seed
- Kosher salt and freshly ground black pepper
Sweet Potato Biscuits
By TPMay
Place sifter in a large mixing bowl
- 3 cups of self-rising flour, sifted
- 3/4 cup buttermilk
- 3/4 cup of sweet potato, baked and peeled.
- 1/4 cup lard, or shortening if desired.
- 2 tablespoons of sugar
- 1/4 teaspoon of cinnamon
Maddy’s Sausage Rolls
By TPMay
Preheat oven to 400 degrees
- 1 tube of pork breakfast sausage
- 1 package of Pepperidge Farm Puff Pastry
- 1 onion, finely chopped
- 1/2 cup unflavored breadcrumbs
- 1 1/2 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon thyme, dried, crushed
- 1/4 teaspoon each of ground sage, nutmeg, pepper and cloves
- 1/4 cup Dijon mustard
- 1 egg, lightly beaten
- Coleman’s hot mustard powder
Perfect Tomato Soup
By TPMay
Preheat oven to 400ºF. Line a baking sheet with aluminum foil
- TOMATO SOUP
- 3-4 cloves garlic (whole, with the skin on)
- 3 pounds beefsteak tomatoes (cores removed, cut into quarters)
- 2 tablespoons olive oil
- 3 tablespoons butter (plus 1 tablespoon)
- 1 yellow onion (roughly chopped)
- 1 leek (cleaned well, cut in half lengthwise, thinly sliced)
- 2 medium-sized carrots (peeled, cut in half lengthwise, thinly sliced)
- 2 teaspoons thyme leaves
- 2 tablespoons tomato paste
- 3 cups vegetable stock
- 1 teaspoon sugar
- 1 teaspoon white vinegar
- pinch chili flakes (to taste)
- 1/4 cup heavy cream
- kosher salt and freshly ground black pepper (to taste)
- GARNISH
- 1 avocado (pitted and thinly sliced)
- 1 lemon (juice only)
- 1 cup fresh corn kernels
- 1 cup bacon (cooked and chopped)
- 1 cup small basil leaves
- 1 cup Mexican crema (thinned out with a little cream or milk)
- kosher salt and freshly ground black pepper (to taste)
Smothered Turkey Wings
By TPMay
Prep the turkey wings: Use poultry sheers or a sharp knife to separate each turkey wing into 3 segments—drumette,...
- Stock:
- 6 whole turkey wings (about 5 pounds), or 7 turkey wings without the tips
- 1 tablespoon olive oil
- Salt
- 2 tablespoonsolive oil
- 1 carrot, chopped
- 1 half onion, chopped
- 1 celery rib, chopped
- 3 cups water
- 1/2 teaspoon salt
- Gravy:
- 3 tablespoons butter
- 3 tablespoonsflour
- 3 cups of turkey stock (that you make in step...)
- 1/2 teaspoon yellow mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1/4 cup cream
Daffodil Cake
By TPMay
Makes 12 servings
- 1 1/2 cups egg whites (11 or 12 large)
- 1 cup sifted cake flour or sifted all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons vanilla
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 6 egg yolks
- 1 1/2 teaspoons finely shredded lemon peel
- 1 recipe Tangy Lemon Frosting
- Finely shredded lemon peel (optional)
- Tangy Lemon Frosting
- 1/2 cup margarine or butter
- 5 1/2 cups powdered sugar, sifted
- 1/2 teaspoon finely shredded lemon peel
- 1/3 cup lemon juice
Ginger Cookies
By TPMay
Recipe by courtesy of Paula Deen My Picture
- 3/4 cup vegetable shortening
- 1 cup sugar, plus more for rolling
- 1 large egg
- 1/4 cup molasses
- 2 cups sifted all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Avocado Shrimp Bites
By TPMay
In a medium bowl, combine avocado, shrimp, lime zest and juice, green onions, mayonnaise and cayenne
- 2 ripe avocados, halved, pitted, peeled, mashed
- 6 ounces salad shrimp, chopped
- Finely grated zest and juice of 1 lime
- 2 tablespoons chopped cilantro plus more for garnish
- 2 tablespoons minced green onions
- 1 tablespoon light mayonnaise made with olive oil
- Pinch of cayenne or more to taste
- 15 Athens Mini Fillo Shells (1 box)
Chorizo and Shrimp Quesadillas with Smoky Guacamole
By TPMay
Directions Cut avocados all the way around with a sharp knife
- Chorizo and Shrimp Quesadillas with Smoky Guacamole
- Ingredients
- 2 ripe Haas avocados
- 1 lime, juiced
- A couple pinches salt
- 1/4-cup sour cream, 3 rounded tablespoonfuls
- 2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section
- 1/2-pound chorizo sausage, sliced thin on an angle
- 1 tablespoon extra virgin olive oil, plus some for drizzling
- 1 clove garlic, cracked away from skin and crushed
- 12 large shrimp, peeled and deveined, tails removed, ask for easy-peels at fish counter
- Salt and freshly ground black pepper
- 4 (12- inch) flour tortillas
- 1/2 - pound, 2 cups, shredded pepper Jack cheese