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Recipes
Mustang's Utah Red Trout
By MKMILLION
This recipe is from a restaurant in Park City called Mustang Restaurant (at least new to me) and was created by Bil...
- Four 8 to 10 ounce Utah red trout filets (and you can substitute whole trout you find in the supermarket.)
- Olive oil to saute the trout Salt and Pepper
- 1 tablespoon minced shallots
- 1 stick unsalted butter
- Juice of two lemons
- 1 tablespoon capers
- 2 tablespoons fine diced fresh Roma tomatoes
- 2 tablespoons fresh chives, chopped
- 2 tablespoons toasted pine nuts
Jarlsberg Cheese Spread
By MKMILLION
Combine all ingredients and refrigerate
- 1 cup jarlsberg cheese, shredded
- 1/2 cup mayonnaise
- 1/4 cup red onion, diced small
Antipasto Salad
By MKMILLION
To prepare dressing: combine oil, vinegar, capers, oregano, salt, garlic powder and black pepper
- 1/3 cup olive oil
- 1/4 cup wine vinegar
- 1 tablespoon capers -- chopped
- 1 1/2 teaspoons oregano leaves -- crushed
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper -- ground
- 8 ounces rotini
- 1 can (16 oz) red kidney beans -- drained and rinsed
- 1 can (10.5 oz) garbanzo beans -- drained and rinsed
- 1/4 cup salad olives -- chopped
- 2 tablespoons parsley -- chopped
- 1/4 pound boiled ham -- sliced and cut in strips
- 1/4 pound provolone cheese -- sliced and cut in strips
- 1/4 pound hard salami -- sliced and cut in strips
- 1/4 cup roasted peppers -- cut in strips
- 1 can marinated artichoke hearts
Justin Wilson's Picnic Potato Salad
By MKMILLION
Try this delicious Potato Salad From Justin Wilson recipe featuring boiled eggs, sweet pickle relish, olives, onion...
- 5 pounds potatoes (new red or mix of white and red)
- 4 eggs, hard-boiled, chopped
- 1 cup dill pickle relish
- 1/2 cup sweet pickle relish
- 1 cup salad olives , chopped
- 1 cup onion, chopped fine
- 1/2 cup celery, chopped fine
- 1/2 cup parsley, chopped fine
- 12 ounces mayonnaise
- 1/4 cup yellow mustard
- Salt, to taste
- Hot sauce, to taste
Artichoke and Rice Salad
By MKMILLION
Cook rice as directed - omit butter - over medium heat until rice browns
- 1 package chicken flavored Rice a Roni
- 4 green onions -- sliced thin
- 1/2 green pepper
- 12 stuffed olives -- sliced
- 2 jars (6 oz) marinated artichoke hearts
- 1/2 teaspoon curry powder
- 1/3 cup mayonnaise
Artichoke and Smoked-Mozarellla Frittata
By MKMILLION
Position a rack in center of oven and preheat to 400 degrees
- 8 large eggs
- 1/2 cup smoked mozarella -- grated
- 1 tablespoon extra-virgin olive oil
- 1/2 cup yellow onion -- diced
- 10 ounces frozen artichoke hearts -- chopped
- 2 tablespoons italian parsley -- chopped
- kosher salt
- ground black pepper
Doro Wat
By MKMILLION
Ethiopian chicken dish with Berbere
- 2 lb boneless, skinless chicken breasts, cut into 1" cubes.
- 1 onion, diced
- 1 medium green bell pepper, chopped
- 1 clove of garlic, minced
- 2 tablespoons olive oil
- 2 tablespoon tomato paste
- 1/2 cup water
- 2 Tablespoons Dried Cilantro or 1/4 cup fresh, chopped
- 2 tablespoons Berbere
- 6 Cups of cooked rice (we used brown rice)
Spanish Seafood Soup
By MKMILLION
1. Heat 1 tablespoon oil in pot and saute garlic, onion, celery, and green pepper until very soft
- 1 package Trader Joe's seafood medley
- 1 pound cod fillets, cut in 1" pieces
- 1 clove garlic, smashed
- 1 medium onii, sliced thin
- 1 rib celery, diced
- 1/2 each green pepper, diced
- 1 each bay leaf
- 1 can diced tomatoes, with juice
- 1/2 each lemon
- 1 large potato, diced small
Potato Gratin with Gruyere
By MKMILLION
Preheat the oven to 350 degrees F
- 1-1/2 pounds Yukon Gold Potatoes, cut* into 1/4-inch-thick slices
- 1/2 cup grated Gruyere cheese
- 1/2 cup Parmesan cheese
- 1/4 cup chicken stock
- 1/2 cup heavy cream
- 1 tsp. kosher salt
- 1/2 tsp black pepper
Kahn's Corn Casserole
By MKMILLION
1. Stir all ingredients together in casserole dish 2
- 1 can creamed corn
- 1 can corn kernels
- 1 each egg , beaten
- 1 package jiffy corn muffin mix
- 1 cup sour cream
- 1 stick butter, melted