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Recipes
SLICK RICKEY
By mm_food4me
ICE INSTRUCTIONS:POUR SPARKLING WATER INTO TALL GLASS FILLED WITH ICE
- 1 OZ. TORANI BLACK CHERRY SYRUP
- 8 OZ. SPARKLING WATER OR CLUB SODA
- 1/2 OZ. FRESH LIME JUICE
- ICE
No-Bake Almond Butter Cookies
By mm_food4me
Simply mix all the ingredients together in a bowl
- Ingredients for the No-Bake Almond Butter Cookies:
- Prep Time: 5 minutes | Freeze time: 30 minutes
- 3/4 cup almond butter flour
- 1/4 cup almond butter
- 1 teaspoon cinnamon
- 3 tablespoons date syrup (or honey)
- 1 tablespoon almond milk (or water)
- sea salt
Classic Italian Turkey Meatballs
By mm_food4me
Preheat the oven to 400 degrees F
- 1 cup plain breadcrumbs
- 1/2 cup finely grated Parmesan, plus more for serving
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup whole milk, at room temperature
- 1 tablespoon ketchup, optional
- 1 tablespoon tomato paste
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs, at room temperature
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 pound ground dark turkey meat
- 1 pound spicy Italian turkey sausage links, casings removed
- Extra-virgin olive oil, for drizzling
- 1/4 cup extra-virgin olive oil
- 3 large cloves garlic, smashed and peeled
- 1 large onion, finely chopped 1 teaspoon kosher salt, plus more to season
- 1/2 teaspoon freshly ground black pepper, plus more to season
- 3/4 cup chopped fresh basil
- 2 teaspoons finely ground fennel seeds
- 2 teaspoons dried oregano
- Two 28-ounce cans crushed tomatoes
- 1/2 cup low-sodium chicken broth, optional
HURRICANE SODA
By mm_food4me
POUR SPARKLING WATER INTO TALL GLASS FILLED WITH ICE
- 1 1/2 TBSP (3/4 OZ) TORANI PINEAPPLE SYRUP
- 1 TBSP (1/2 OZ) TORANI PASSION FRUIT SYRUP
- 1 CUP (8OZ) SPARKLING WATER OR CLUB SODA
- ICE
Swiss Chard with Olives Recipe
By mm_food4me
METHOD 1 Mix together the olives, rosemary, green onion, and capers with a tablespoon of olive oil and let sit whil...
- 1 ounce pitted green olives (about 10 medium sized), roughly chopped or sliced
- 1/2 teaspoon minced fresh rosemary
- 1 green onion or shallot, chopped
- 1/2 teaspoon capers
- Olive oil
- 1 large bunch of Swiss chard, rinsed and patted dry
- Freshly ground black pepper to taste
San Antonio Shrimp & Shells Salad
By mm_food4me
This hearty main dish pasta salad from the sea tastes of cumin, cilantro and the bold flavors of Pace®
- 2/3 cup Pace® Picante Sauce
- 1/3 cup mayonnaise
- 1/4 cup chopped fresh cilantro leaves
- 3/4 teaspoon ground cumin
- 3 cups medium shell-shaped pasta, cooked and drained
- 1 medium green pepper, cut into 2-inch strips (about 1 1/2 cups)
- 2 green onions, sliced (about 1/4 cup)
- 1 pound fresh or thawed frozen medium shrimp, cooked, peeled and deveined
- 1 1/2 cups cherry tomatoes cut in half
Chocolate-Dried Cherry Bread Pudding
By mm_food4me
Special equipment: Eight 4-ounce ramekins Put the dark chocolate chips in a large heatproof bowl
- 2/3 cup (about 4 ounces) dark chocolate chips
- 5 large eggs
- 5 tablespoons packed dark brown sugar
- 1 cup heavy cream
- 1 cup whole milk
- 2 tablespoons brandy
- Finely grated zest of 1/4 orange
- Seeds of 1/2 vanilla bean
- 1/4 teaspoon fine sea salt
- 5 tablespoons granulated sugar
- 6 slices soft white bread, cut into 1/2-inch cubes
- 1/2 cup (about 3 ounces) milk chocolate chips
- 1/2 cup dried cherries
- Nonstick cooking spray
- 1 tablespoon Turbinado sugar
Skinny Omelette Recipe
By mm_food4me
ricotta spiked with lemon zest and some herbs would be a perfect, easily spreadable slather for this recipe as well
- 2 large (preferably organic) eggs
- a tiny pinch of fine grain sea salt
- a few tablespoons of chopped chives
- a dollop of pesto
- a bit of goat cheese or feta
- a small handful of mixed salad greens
Allyson Kramer’s Pumpkin Chickpea Chili
By mm_food4me
In a large skillet over medium heat, saute the onion, garlic, green pepper, and salt in olive oil for 10 to 15 minu...
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 green bell pepper, diced
- 1/2 to 1 teaspoon salt
- 1 tablespoon (15 ml) olive oil
- 1 cup (130 g) frozen or fresh corn
- 1 can (28 ounces, or 793 g) diced tomatoes
- 1 can (15 ounces 420 g) pumpkin puree
- 1 can (15 ounces, or 420 g) chickpeas, drained and rinsed
- 1 can (15 ounces, or 420 g) black beans, drained and rinsed
- 1 to 3 teaspoons chili powder, to taste
- 2 teaspoons cumin
- 1 cup (235 ml) vegetable broth
- Zest and juice of 1 lime
- Black pepper to taste
- 1/4 to 1/2 cup (4 to 8 g) minced cilantro, for garnish
Tuna Chillindron with Penne
By mm_food4me
1. Bring a large pot of salted water to a boil over high heat
- 1/4 cup extra-virgin olive oil
- 1 medium red onion, cut in half lengthwise, then into 1/2 inch wide strips
- 4 cloves garlic, thinly sliced
- 2 teaspoons chile powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 red bell pepper, cored, seeded sand cut into 1/2 inch wide strips
- one 28-ounce can crushed tomatoes
- two 12 ounce cans chunk light or solid white tuna packed in water, drained
- 6 large basil leaves, finely shredded
- Kosher salt, freshly ground pepper, to taste
- 1 pound penne pasta
- Fresh flat leaf parsley, chopped