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Recipes
Red Pepper Hummus
By Meals_by_Mel
Bruce Weinstein, Cooking Light JUNE 2007
- 1 red bell pepper
- 2 1/2 tablespoons fresh lemon juice
- 1 tablespoon tahini (sesame seed paste)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1 garlic clove, quartered
Roasted Red Pepper Hummus and Crudite
By Meals_by_Mel
Coarsely chop peppers and place them in a food processor with lemon juice and a clove of garlic
- 1 (14 to 18 ounce) jar roasted red pepper, drained
- 2 tablespoons lemon juice
- 1 clove garlic, cracked from skin
- 1 1/2 cups prepared hummus spread (recommended: Tribe of Two Sheiks 40 Spice Hummus
- Chopped parsley leaves, for garnish
- 1 teaspoon crushed red pepper flakes, for garnish
- 1 teaspoon coarse salt
- 20 carrot sticks, available already cut in the supermarket
- 1/3 pound fresh green beans, trimmed
- 1 medium zucchini, cut into sticks
- 1 large red bell pepper, seeded and cut into strips
- 1/2 pint grape tomatoes
Rosemary and Lemon White Bean Dip
By Meals_by_Mel
Place beans, garlic, and lemon juice in the workbowl of a food processor fitted with a steel blade
- 1 (15 1/2 ounce) can cannellini beans, drained and rinsed
- 2 medium cloves garlic, peeled
- 2 teaspoons freshly squeezed lemon juice and 1 teaspoon finely grated lemon zest from 1 lemon
- 1/4 cup plus 1 tablespoon extra virgin olive oil, divided
- 2 teaspoons finely minced fresh rosemary
- Kosher salt and freshly ground black pepper
Seven-Minute Frosting
By Meals_by_Mel
Directions Mix 1 1/2 cups sugar, the water, and corn syrup in a small saucepan over medium heat
- 1 1/2 cups plus 2 tablespoons sugar
- 2/3 cup water
- 2 tablespoons light corn syrup
- 6 large egg whites
Smoky Potato Pancakes
By Meals_by_Mel
1. Preheat oven to 425°. 2
- 2 center-cut hickory-smoked bacon slices
- 2 cups chopped onion
- 1 cup thinly sliced leek
- 3 garlic cloves, chopped
- 1 1/2 pounds shredded peeled baking potato (about 2 large)
- 1/3 cup (1 1/2 ounces) shredded sharp cheddar cheese
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs
- Cooking spray
- 1/4 cup reduced-fat sour cream
Mexican Wedding Cakes
By Meals_by_Mel
Heat oven to 325°F. Combine all ingredients except powdered sugar in large mixer bowl
- 2 cups all-purpose flour
- 2 cups finely chopped pecans
- 1/4 cup sugar
- 1 cup Land O Lakes® Butter, softened
- 1 teaspoon vanilla
- Powdered sugar
Lemon Garlic Tilapia
By Meals_by_Mel
Preheat oven to 375 degrees F (190 degrees C)
- 4 tilapia fillets
- 3 tablespoons fresh lemon juice
- 1 tablespoon butter, melted
- 1 clove garlic, finely chopped
- 1 teaspoon dried parsley flakes
- pepper to taste
Rosemary Roasted Cashews
By Meals_by_Mel
2003, Ina Garten, All rights reserved
- 1 1/4 pounds cashew nuts
- 2 tablespoons coarsely chopped fresh rosemary leaves
- 1/2 teaspoon cayenne
- 2 teaspoons dark brown sugar
- 2 teaspoons kosher salt
- 1 tablespoon melted butter
Chicken Soup with Kale
By Meals_by_Mel
Simmer the stock Put the chicken in a stockpot and add water to cover by 1 1/2 inches
- 1 chicken, about 3 1/2 lb., quartered
- 2 yellow onions, quartered
- 2 small leeks, white and pale green parts, halved, rinsed and coarsely chopped
- 4 celery stalks, quartered
- 4 carrots, quartered
- 6 fresh flat-leaf parsley sprigs
- 6 fresh thyme sprigs
- 10 peppercorns
- 2 tsp. salt
- 2 russet potatoes, peeled and cut into cubes
- 1/2 bunch kale, stems removed and leaves chopped
- 1 Tbs. fresh lemon juice
- Salt and freshly ground pepper, to taste
Pot-Roasted Chicken with Mushrooms
By Meals_by_Mel
Chef Way: David Bouley pot-roasts chicken on aromatic hay in the oven; he learned the method from the legendary Fre...
- 20 sprig(s) thyme
- 4 bay leaves
- 2 tablespoon(s) chamomile flowers , or the contents of 4 chamomile tea bags
- 1 (3 1/2-pound) chicken, patted dry
- Salt
- Freshly ground pepper
- 4 tablespoon(s) unsalted butter, softened
- 1.5 pound(s) fresh or thawed frozen pizza dough
- 3/4 pound(s) brussels sprouts, thinly sliced
- 1/4 cup(s) extra-virgin olive oil
- 4 clove(s) (large) garlic, smashed
- 3/4 pound(s) mixed wild mushrooms, such as shiitake and oyster, stemmed and thickly sliced
- 1/2 cup(s) veal demiglace mixed with 1/2 cup of water