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Recipes
Mark's Venetian Burgers
By TaratheFoodie
Delicious burger subs topped with salami, cheese, lettuce, tomato, and onion! Bon Appetito!
- 2 foot-long hoagie rolls
- 1 lb ground turkey
- Italian seasoning
- salt
- pepper
- 1 tbsp olive oil
- 8 slices Tuscan salami
- 3 slices white American cheese
- 3 tbsp light Hellman's mayonnaise
- 3 large romaine lettuce leaves, shredded
- 1 large Roma tomato, sliced thin
- 1/2 white onion, sliced thin
Smoky Chipotle Hummus
By TaratheFoodie
Blend all ingredients except for the cilantro in a food processor until smooth
- 2 15-ounce cans garbanzo beans (chickpeas), drained
- 1/4 cup water
- 1/4 cup plus 2 tablespoons tahini (sesame seed paste)
- 3 tablespoons plus 2 teaspoons fresh lemon juice
- 2 tablespoons olive oil
- 2 1/2 teaspoons minced canned chipotle chilies
- 1 large garlic clove, minced
- 1 1/2 teaspoons ground cumin
- 1/3 cup chopped fresh cilantro
- Salt and Pepper to taste
Croque-Madame
By TaratheFoodie
These sandwiches are decadent, warm, creamy delicious little pieces of heaven that will warm you up on the coldest ...
- 5 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon freshly grated nutmeg
- 3 1/2 ounces coarsely grated Gruyère cheese (1 1/3 cups)
- 8 slices firm white sandwich bread
- 4 teaspoons Dijon mustard
- 1/2 pound thinly sliced cooked ham (preferably Black Forest)
- 4 large eggs
Crispy Wonton and Salmon Napoleon with Parsley-Roasted Garlic Puree
By TaratheFoodie
Recipe courtesy of Ming Tsai
- 6 heads garlic, roasted
- 1/2 cup picked parsley leaves, plus sprigs for garnish
- 1 tablespoon Wanjashan organic soy sauce
- juice of 1 lime
- 1/8 cup extra virgin olive oil
- 1 8-ounce center cut piece of salmon, sliced into 1/2-inch strips (4x2)
- 8 whole wheat wonton skins, crisped up in a saute pan, (not a fryer) set aside
- Kosher salt and freshly ground black pepper to taste
- Canola oil
Herbed Risotto with Spicy Mushroom Gravy
By TaratheFoodie
Boil enough water to rehydrate the mushrooms and the chili
- Ingredients for Gravy:
- Boiled water - enough to rehydrate the mushrooms and chilies
- 1/2 cup Marx Foods Dried Porcini Mushrooms
- 1/2 cup Marx Foods Dried Lobster Mushrooms
- 2 tablespoons extra virgin olive oil
- 1/4 tspn sea salt
- 1/8 tspn fresh cracked black pepper
- 1/2 cup onion, finely chopped
- 1/4 tspn sage, dried, rubbed
- 1/4 tspn thyme, dried
- 1 Marx Foods Dried Japones Chili
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon flour
- 1 tablespoon sherry vinegar
- 4 tablespoons mushroom liquid
- 1 1/2 cups beef broth
- 1/2 tsp brown sugar
- Ingredients for Risotto:
- 1 tablespoon extra virgin olive oil
- 1 heaping cup Marx Foods Italian Vialone Nano Rice
- 1 clove garlic, minced
- 1/4 tspn sea salt
- 1 tspn herbs de provence
- 4 cups chicken stock, kept hot in sauce pan on low flame
- 1/2 cup Parmesan cheese, grated
- Ingredients for Horseradish Sour Cream:
- 1/2 cup sour cream
- 1/2 cup mayo
- 1 tablespoon of horseradish (more if you want it a little more spicy)
Spicy Dark Chocolate and Raspberry Napoleon
By TaratheFoodie
Start by preparing the dark chocolate mousse, then refrigerating it until needed
- Spicy Dark Chocolate Mousse (recipe below)
- 16 wonton wrappers
- Canola oil for frying
- Coconut sap sugar for dusting
- Raspberry Sauce (recipe below)
- Powdered sugar for dusting
Spicy Chili Cheese Popcorn
By TaratheFoodie
Popping the corn: In a heavy bottomed pot (8 quart or more), combine the popcorn kernels and the vegetable oil
- To make the popcorn:
- 1 cup - Popcorn kernels
- 6 Tbsp - vegetable oil with a high smoke point (light olive oil is perfect)
- Combined seasoning:
- 3 Tbsp - Cheddar cheese seasoning
- 2 tsp - Ancho chili powder
- 1 tsp - Smoked Spanish paprika
- 1/2 tsp - Granulated garlic (or garlic powder)
- 1/2 tsp - Black pepper, finely ground
- 1/2 tsp - Salt, finely ground
- 1/4 tsp - Cayenne pepper, ground
- Separate seasoning:
- 1/4 cup - Extra virgin olive oil
- 1/2 tsp - Thyme leaves, dried
Pork and Chive Dumplings with Dried Shrimp
By TaratheFoodie
Recipe courtesy of Anito Lo Found on Epicurious
- Ingredients
- For dough
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- For filling
- 2 teaspoons dried shrimp
- 2 taspoons Chinese rice wine, such as Shaoxing, or medium-dry Sherry
- 6 ounces cabbage (1/4 medium head), roughly chopped
- 1/2 teaspoon kosher salt
- 1 pound ground pork
- 1 bunch golden or green garlic chives, finely chopped (1/2 cup)
- 2 scallions (green parts only), thinly sliced on the diagonal
- 1 clove garlic, finely chopped
- 1/8 teaspoon fresh ginger, finely grated
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1/2 teaspoon Asian sesame oil
- 1 large egg, beaten
- 1/4 teaspoon freshly ground black pepper
- 1 heaping tablespoon cornstarch
- For frying
- 4 1/2 tablespoons vegetable oil
- For dipping sauce
- 1/4 cup soy sauce
- 1/3 cup unseasoned rice vinegar
- 1 teaspoon Sriracha (Southeast Asian chile sauce)
- 1 scallion (green part only), thinly sliced on the diagonal
Shrimp Fried Rice
By TaratheFoodie
Skip the takeout and make this instead - it's 100 times better!
- 8 ounces small uncooked shrimp, shelled and deveined
- 1/4 teaspoon salt (or 1/2 tsp kosher salt)
- freshly ground black pepper
- 1/2 teaspoon cornstarch
- 2 tablespoons cooking oil (divided)
- 3 eggs, beaten in a small bowl
- 2 stalks scallion or green onion, minced
- 4 cups previously cooked leftover rice, grains separated well
- 3/4 cup frozen carrots and peas, defrosted
- 1 tablespoon soy sauce (use gluten-free soy sauce if you are making a gluten-free version)
- 1 teaspoon sesame oil
Hummus
By TaratheFoodie
Courtesy of Vitamix
- 15 ounces canned chick peas (garbanzos), drained
- 15 ounces canned chick peas (garbanzos), with liquid
- 1/4 cup (35 g) raw sesame seeds
- 1 Tablespoon olive oil
- 1/4 cup (60 ml) lemon juice
- 1 garlic clove, peeled
- 1 teaspoon ground cumin
- Salt, to taste