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Collards, Carrots and French Green Lentils

Collards, Carrots and French Green Lentils

By

In this recipe, kale or chard can easily substitute for the collards

  • 4-5 collard leaves
  • 4-5 medium carrots
  • 1/2 cup French green lentils, cooked
  • 1 small leek
  • 1 clove garlic
  • olive oil
  • sea salt
  • lemon juice (optional)
  • chopped parsley (optional)
4/5 (1 Votes)

ROASTED TOMATO SOUP

ROASTED TOMATO SOUP

By

Because it’s summer and I prefer things lighter, I honestly did not add any cream

  • 1 1/4 lb. Ripe Tomatoes (about 4 Large Tomatoes)
  • 1/2 Medium Yellow Onion
  • 3 Garlic Cloves
  • 1 Tbsp. Extra Virgin Olive Oil
  • 1 tsp. Sea Salt
  • Fresh Ground Pepper
  • 1 Tbsp. Chopped Parsley
  • 1 1/2 Cups Low Sodium Vegetable or Chicken Broth
  • 1 Tbsp. Organic Tomato Paste
  • 1/4 Cup Heavy Cream or Half and Half, optional
  • Fresh Oregano + Basil for garnish
  • Fresh Grainy Bread
  • Mozzarella Cheese
4.7/5 (6 Votes)

Turkey and Stuffing

Turkey and Stuffing

By

I generally follow the rule of 12 to 15 minutes per pound if the bird has stuffing in the cavity

  • 1 (14 to 16-pound) turkey, innards removed and reserved , neck reserved for gravy
  • 1 large piece cheesecloth
  • 1/2 stick unsalted butter, melted
  • Kosher salt and freshly ground black pepper
  • 6 stalks celery, washed and sliced into 1-inch pieces
  • 2 large onions, peeled, halved, and sliced
  • 1 head garlic
  • 2 sprigs fresh sage, stemmed and coarsely chopped
  • 4 bay leaves
  • 2 teaspoons dried rosemary
  • 7 cups low-sodium chicken stock
  • Salt and freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • 1/2 cup dry marsala, or sherry
  • 2 tablespoons all-purpose flour
  • 1 stick unsalted butter, divided
  • 1 pound loose pork sausage, broken into small pieces
  • 6 cups 1-inch cubed sourdough bread, crusts and all
0/5 (0 Votes)

Red Berry Trifle

Red Berry Trifle

By

Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1 side with raspberry jam, using all the jam

  • 1 Plain Pound Cake, recipe follows
  • 1 cup good raspberry jam
  • Framboise
  • 2 half-pints fresh raspberries
  • 1 pint fresh strawberries
  • Cognac Cream, recipe follows
  • 2 cups cold heavy cream
  • 2 tablespoons sugar
  • 2 tablespoons pure vanilla extract
0/5 (0 Votes)

Quick Crock Pickles

Quick Crock Pickles

By

This recipe for quick crock pickles from Serving Up the Harvest (Storey, 2007) by Andrea Chesman, isn’t quick in ...

  • 8 cups water
  • 1 cup distilled white vinegar
  • 1/4 cup pickling salt
  • 6 pounds pickling cucumbers
  • 6 small bunches dill
  • 8 garlic cloves, peeled
  • r
4.3/5 (3 Votes)

Yellow Tomato Sorbet

Yellow Tomato Sorbet

By

Dinners at the Home Wine Kitchen sometimes end up with a tomato sorbet

  • 2 pounds yellow tomatoes
  • 1/2 cup water
  • 1 cup sugar
  • 2 tablespoons lemon juice
0/5 (0 Votes)

Apple-Fennel Salad with Walnuts

Apple-Fennel Salad with Walnuts

By

Whisk together shallots, juice, vinegar, oil, and salt in a large bowl

  • 1/4 cup chopped shallots
  • 1/4 cup unfiltered apple juice
  • 2 tablespoons apple cider vinegar
  • 2 1/2 tablespoons roasted walnut oil*
  • 1/2 teaspoon kosher salt
  • 5 ounces baby arugula (about 6 cups)
  • 2 Fuji apples, quartered, cored, and sliced thinly
  • 1 fennel bulb, halved and sliced thinly
  • 3/4 cup toasted walnut pieces
0/5 (0 Votes)

Meat Loaf

Meat Loaf

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  • 1 tablespoon good olive oil
  • 3 cups chopped yellow onions (3 onions)
  • 1 teaspoon chopped fresh thyme leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons Worcestershire sauce
  • 1/3 cup canned chicken stock or broth
  • 1 tablespoon tomato paste
  • 2 1/2 pounds ground chuck (81 percent lean)
  • 1/2 cup plain dry bread crumbs (recommended: Progresso)
  • 2 extra-large eggs, beaten
  • 1/2 cup ketchup (recommended: Heinz)
5/5 (2 Votes)

Sweet Potato and Black Bean Chili

Sweet Potato and Black Bean Chili

By

The extra step of roasting the sweet potatoes really concentrates the sweet earthy flavors and gives the starchy ch...

  • 2 lbs. orange fleshed sweet potatoes peeled and cut into cubes
  • 1/2 tsp. salt
  • 2 tbsp. olive oil divided
  • 1 onion, minced
  • 4 cloves garlic, minced
  • 1 red bell pepper minced
  • 1 28 oz. can diced tomatoes
  • 1 tsp. sugar
  • 2 cans black beans rinsed and drained
  • 1 package of Shillings original chili spice mix
0/5 (0 Votes)

Gingerbread Cupcakes with Orange Icing

Gingerbread Cupcakes with Orange Icing

By

For the frosting For the decoration: Preheat the oven to 350 degrees F

  • 1/4 cup dark rum or water
  • 1/2 cup golden raisins
  • 1/4 pound (1 stick) unsalted butter
  • 1 cup unsulfured molasses
  • 1 cup (8 ounces) sour cream
  • 1 1/2 teaspoons grated orange zest
  • 2 1/3 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon kosher salt
  • 1/3 cup minced dried crystallized ginger (not in syrup)
  • 8 ounces cream cheese, at room temperature
  • 1/4 pound (1 stick) unsalted butter, at room temperature
  • 1/2 teaspoon orange zest
  • 1/2 teaspoon pure vanilla extract
  • 1/2 pound confectioners' sugar, sieved
  • 6 pieces dried crystallized ginger (not in syrup), sliced in half
0/5 (0 Votes)