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Recipes
CITRUS FACIAL REFRESHER
By mm_food4me
A perfect facial refresher in the summer at the beach or winter to close your eyes and think of the beach
- 2 cups water
- 1 vitamin C tablet
- Peels from 2 lemons
- 4 (4 oz.) plastic spray bottles
Pressure Cooker Porcupine Meatballs
By mm_food4me
Preparation In large bowl, combine meat, rice, salt, pepper and onion
- 1-1/2 lbs. lean ground beef
- 1/2 cup long grain rice
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 Tbsp. minced onion
- 10 oz. can condensed tomato soup
- 1/2 cup water
Sweet Potato Casserole
By mm_food4me
Put all this in a bowl and mix with a mixer until smooth
- Ingredients:
- 5 cups cooked sweet potato
- 1/2 cup milk
- 4 Tablespoons melted butter
- 1 egg
- 1 teaspoon vanilla
- Sweet Potato Casserole Topping
- 1 cup pecans
- 1/4 cup brown sugar
- 1/4 cup flour
- 4 Tablespoons melted butter
Spiced Pumpkin Mousse Trifle
By mm_food4me
Using an electric mixer, beat the cream until stiff
- 3 cup heavy cream
- 1 (15-ounce) can pumpkin puree
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Pinch ground cloves
- Pinch salt
- 1 (7.5-ounce) jar marshmallow cream, divided*
- 3 cups chopped gingersnap cookies plus more for garnish
- 3 tablespoons dark rum
Sauteed Swiss Chard with Bacon
By mm_food4me
Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper
- Olive oil, for pan
- 1 cup bacon, cut into 1/4-inch dice
- 2 cloves garlic, smashed
- Pinch crushed red pepper flakes
- 1 bunch Swiss chard, stems removed and cut into 1/2-inch lengths, leaves cut into 1 1/2-inch lengths
- 1/2 cup chicken or vegetable stock
- Kosher salt
Shaved Carrot Salad with Blueberries and Dill
By mm_food4me
Chef’s Notes: I love this recipe
- 1 bunch carrots
- 2 tsp horseradish
- Fresh dill
- 4 tsp cider vinegar
- 1 clove of garlic
- 3 Tbsp olive oil
- 1/4 pint of blueberries
Almost Apple Pie Parfait
By mm_food4me
A healthy breakfast option
- 1 single-serving container of yogurt (I like Stonyfield’s plain Oikos Greek yogurt)
- 1/3 cup applesauce
- 3 Tablespoons walnuts
- 2 Tablespoons maple syrup
Julia Child's Eggplant Pizzas (Tranches d'aubergine á l'italienne)
By mm_food4me
(Makes 3-4 servings or 6-8 appetizer servings, recipe adapted from one found in From Julia Child's Kitchen
- Sauce Ingredients:
- 1 globe eggplant, about 8 ounces and 9-10 inches long
- 1 about 1 T salt, for drawing water out of eggplant
- 2 about 2 T olive oil, for brushing eggplant before roasting
- 2 about 2 tsp. dried Italian seasoning, for sprinkling on eggplant before roasting
- 10 large basil leaves, cut in chiffonade strips (optional)
- 1/3 cup freshly grated Parmesan
- 1/3 cup finely grated low-fat mozzarella blend
- hot red pepper flakes for sprinkling finished pizza (optional)
- 2-3 tsp. extra-virgin olive oil
- 3 large garlic cloves, very finely chopped
- 1 can (14.5 oz.) good quality petite diced tomatoes with liquid (or use 2 cups peeled and diced fresh tomatoes)
- 1/2 tsp. dried Italian seasoning blend
- 1/4 tsp. dried oregano (use Greek or Turkish oregano)
Back Nine (Spiked Arnold Palmer)
By mm_food4me
Directions Combine the iced tea, lemon juice and 2 cups water in a pitcher
- 2 cups brewed iced tea
- 1/2 cup fresh lemon juice
- Simple Syrup, recipe follows
- 1 cup bourbon
- 1 cup granulated sugar
Seared Prosciutto-Wrapped Asparagus
By mm_food4me
According to Nick Peirano, you may also charcoal-grill these bundles
- 1/2 cup balsamic vinegar
- 36 thick spears asparagus, trimmed
- 18 slices prosciutto
- 3 tbsp. butter
- Salt