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Recipes
Grilled Vegetable Salad
By mm_food4me
Preheat grill to medium. In a large bowl, toss the vegetables with olive oil and season with salt and pepper
- 1/2 bunch asparagus, trimmed and cut into bite-size pieces
- 1 pint cherry tomatoes
- 1 medium red onion, cut into 1/2-inch rings
- 1 yellow bell pepper, quartered, seeds and ribs removed
- 1 red bell pepper, quartered, seeds and ribs removed
- 1/4 cup extra-virgin olive oil, for brushing
- Salt and freshly ground black pepper
- 1/4 cup fresh basil leaves
- 1/4 pound feta cheese
- 1 medium clove garlic, chopped
- 1 tablespoon balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
Aloo Paneer Recipe
By mm_food4me
Heat sufficient oil in a pan and deep fry the big pieces of potatoes
- 2 cups cottage cheese (paneer) cubes or rectangles
- 2 potatoes coarsely chopped
- 1/2 cup cauliflower florets
- 1 onion thinly chopped
- 4 tomatoes thinly chopped
- 2 tbsp ginger-garlic paste
- 2-3 green chillies sliced
- 3-4 curry leaves
- 1/2 tsp cumin seeds (jeera)
- 1/2 tsp kashmiri red chilli powder
- 1/4 tsp turmeric (haldi) powder
- 2 tsp coriander powder
- 1 tsp garam masala powder
- 1 tbsp ghee
- Oil to deep fry
- Fresh coriander leaves chopped
- Salt to taste
Green Beans with Curry Butter Recipe
By mm_food4me
You’ll love how easy it is to make this exotic dish: you just shape curried butter into a log and chill it, then ...
- 1/2 teaspoon ground cumin seeds
- 1/2 teaspoon ground coriander seeds
- 2 teaspoons curry powder
- 1 stick (1/2 cup) butter, softened
- 1 teaspoon lemon juice
- 2 tablespoons minced shallots
- salt and freshly-ground black pepper to taste
- 1 pound green beans, tough stems removed
Lemon Ginger Scones
By mm_food4me
Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven
- Scone Dough
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into pieces
- 1/2 cup crystallized ginger, chopped into small pieces
- 1 large lemon, zest of
- 2/3 cup buttermilk
- Egg mixture for brushing tops of scones
- 1 large egg, lightly beaten
- 1 tablespoon milk
- Change Measurements: US | Metric
Baked Salmon with Bok Choy
By mm_food4me
Baking the salmon at a high temperature gives it a thick, crunchy crust
- 1 tablespoon butter
- 2 pounds salmon fillet, cut into 4 portions
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 pounds bok choy, cut into 1 1/2" pieces
- 1/2 teaspoon grated lemon peel
- 1/4 cup rosted red peppers, patted dry
- 1/4 cup mild chunky salsa
Holiday Hot Chocolate
By mm_food4me
Directions In a saucepan on medium heat, heat the milk and half-and-half to just below the simmering point
- 4 cups whole milk
- 4 cups half-and-half
- 1 pound white chocolate, chopped
- 2 teaspoons pure vanilla extract
- Seeds scraped from 2 vanilla beans
- 1/4 to 1/3 cup orange flavored liqueur (recommended: Grand Marnier)
Roasted Cauliflower
By mm_food4me
1. heat oil in a sauté pan
- 2 tablespoons oil
- 4 cups cauliflower, sliced
- 2 tablespoons water
- 1 teaspoons crunch butter (see recipe below)
- 1 tablespoons pinenuts, toasted
- 2 tablespoons pickled peppers
- 1 oz parmesan cheese, grated
- 1 tablespoons mint, torn
CARIBBEAN LEMONADE TEA
By mm_food4me
COMBINE CHILLED TEA, LEMONADE AND TORANI IN A TALL GLASS FILLED WITH ICE AND STIR WELL
- 1 TBSP (1/2 OZ) TORANI PEACH SYRUP
- 1 TBSP (1/2 OZ) TORANI MANGO SYRUP
- 1/2 CUP (4OZ) BREWED TEA, CHILLED
- 1/2 CUP (4OZ) LEMONADE
- ICE
Pastrami Chicken Wings
By mm_food4me
1. Put the wings in a bowl and toss with the oil
- 1 tbsp vegetable oil
- 2 1/2 pounds chicken wing sections
- 1/4 tsp white pepper
- 1 tbsp fresh ground black pepper
- 1 1/2 tbsp ground coriander
- 1 tbsp smoked paprika
- pinch of cayenne, optional
- 2 tsp kosher salt, or to taste
- 2 tsp flour
- serve with Russian dressing as a dip
Carrot, Tuna, and Avocado Salad
By mm_food4me
I love dressing this salad with sesame oil, black pepper and salt, but it’s also great with a chili and lime vina...
- 3 large carrots, peeled and julienned
- 1/2 medium onion, sliced thinly
- 1 teaspoon salt
- 5 ounces canned Italian tuna, drained
- 1 avocado, cut into cubes
- a few sprigs of parsley, minced (about 2-3 tablespoons)
- 2 teaspoons sesame oil
- 1/4 teaspoon black pepper
- salt to taste