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Recipes
Chocolate Bonbon Pops
By Meals_by_Mel
Directions 1. In large food processor bowl combine cookies and 3/4 cup of the nuts; pulse until cookies are crushe...
- 18 chocolate sandwich cookies with cream filling
- 1-1/2 cups pecans, toasted
- 2 Tbsp. orange liqueur or orange juice
- 1 Tbsp. light color corn syrup
- 2 Tbsp. unsweetened cocoa powder
- 20 lollipop sticks
- 1 12-oz. pkg. milk chocolate or semisweet chocolate pieces
- 1 Tbsp. shortening
Braised Short Ribs
By Meals_by_Mel
Season the short ribs with salt and pepper
- 4 lb. bone-in beef short ribs
- Salt and freshly ground pepper, to taste
- 2 cups all-purpose flour
- 3 Tbs. olive oil, plus more as needed
- 2 large yellow onions, chopped
- 3 large carrots, peeled and cut into 1-inch chunks
- 4 garlic cloves, chopped
- 1 bottle (750ml) full-bodied red wine
- 1 can (6 oz.) tomato paste
- 3 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 bay leaf
- 1 to 2 cups beef stock
Cinnamon Stars: Zimtsterne (Germany)
By Meals_by_Mel
Sift the confectioners' sugar
- 2 1/4 cups confectioners' sugar, plus more for rolling* (please see Cook's Note)
- 15 ounces sliced almonds, with skin (about 4 1/2 cups)
- 1 1/4 teaspoons ground cinnamon
- 3 large egg whites, room temperature
- 2 teaspoons finely grated lemon zest
Herbed Pork Roast and Creamy Mushroom Gravy
By Meals_by_Mel
Recipe courtesy Sandra Lee
- 1 teaspoon minced fresh rosemary leaves, or 1/4 teaspoon dried rosemary
- 1 teaspoon minced fresh parsley leaves, or 1/4 teaspoon parsley flakes
- 1 teaspoon minced fresh thyme leaves, or 1/4 teaspoon dried thyme leaves
- 1 tablespoon minced garlic
- 2 1/2 to 3 pounds boneless pork loin roast
- 2 (10 3/4-ounce) cans 98 percent fat-free cream of mushroom soup
- 1 cup skim milk
Herbed Pork Roast and Creamy Mushroom Gravy
By Meals_by_Mel
Recipe courtesy Sandra Lee
- 1 teaspoon minced fresh rosemary leaves, or 1/4 teaspoon dried rosemary
- 1 teaspoon minced fresh parsley leaves, or 1/4 teaspoon parsley flakes
- 1 teaspoon minced fresh thyme leaves, or 1/4 teaspoon dried thyme leaves
- 1 tablespoon minced garlic
- 2 1/2 to 3 pounds boneless pork loin roast
- 2 (10 3/4-ounce) cans 98 percent fat-free cream of mushroom soup
- 1 cup skim milk
Herbed Pork Roast and Creamy Mushroom Gravy
By Meals_by_Mel
Recipe courtesy Sandra Lee
- 1 teaspoon minced fresh rosemary leaves, or 1/4 teaspoon dried rosemary
- 1 teaspoon minced fresh parsley leaves, or 1/4 teaspoon parsley flakes
- 1 teaspoon minced fresh thyme leaves, or 1/4 teaspoon dried thyme leaves
- 1 tablespoon minced garlic
- 2 1/2 to 3 pounds boneless pork loin roast
- 2 (10 3/4-ounce) cans 98 percent fat-free cream of mushroom soup
- 1 cup skim milk
Oregano, Feta and Tomato Salad
By Meals_by_Mel
2010, Ina Garten, All Rights Reserved
- 6 medium tomatoes
- 7 ounce block feta cheese
- 3 tablespoons good olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 ounces arugula
Lemony Chicken Saltimbocca
By Meals_by_Mel
1. Sprinkle the chicken evenly with salt
- 4 (4-ounce) chicken cutlets
- 1/8 teaspoon salt
- 12 fresh sage leaves
- 2 ounces very thinly sliced prosciutto, cut into 8 thin strips
- 4 teaspoons extra-virgin olive oil, divided
- 1/3 cup fat-free, lower-sodium chicken broth
- 1/4 cup fresh lemon juice
- 1/2 teaspoon cornstarch
- Lemon wedges (optional)
No Knead Bread
By Meals_by_Mel
DirectionsMix together the yeast, sugar and water in a large bread making bowl and allow to bubble up and foam
- 1 tablespoon active dry yeast
- 3 cups warm, but not hot water
- 1 tablespoon sugar
- 1 tablespoon vinegar
- 1 tablespoon vegetable oil
- 3 cups all-purpose flour
- 2 1/2 to 3 cups whole wheat flour
- 1 tablespoon coarse or kosher salt
- Steak spice blend, for sprinkling
- Demerara or raw sugar, for sprinkling
Rosemary-Sage Pork Tenderloin with Pancetta and Fried Capers
By Meals_by_Mel
In a small bowl, combine the olive oil, rosemary, sage, fennel seeds, kosher salt and pepper and mix well
- 1 Tbs. olive oil
- 2 Tbs. chopped fresh rosemary
- 2 Tbs. chopped fresh sage
- 1 Tbs. fennel seeds, crushed
- 1 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 2 pork tenderloins, trimmed, about 1 1/2 lb. total
- 4 garlic cloves, quartered lengthwise
- 4 thin slices pancetta
- 1/4 cup capers, drained and patted dry
- 1 Tbs. fine cornmeal
- 1/2 cup olive oil
- Sea salt, to taste