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Recipes
Roast Turkey with Mustard Maple Glaze
By mm_food4me
Directions For the mustard maple glaze: Whisk together the maple syrup, horseradish, mustard and ancho in a bowl a...
- 1 1/2 cups Grade B maple syrup
- 2 heaping tablespoons prepared horseradish, drained
- 2 heaping tablespoons Dijon mustard
- 1 tablespoon ancho chile powder
- Kosher salt and freshly ground black pepper
- 3 large carrots, cut into 2-inch pieces
- 3 large stalks celery, cut into 2-inch pieces
- 2 large onions, quartered
- One 17-pound fresh turkey, rinsed well and patted dry
- Salt and freshly ground black pepper
- 1 1/4 sticks (10 tablespoons) unsalted butter, melted, plus 1/2 stick, unmelted
- 12 cups homemade chicken stock
- 1 stick unsalted butter
- 7 tablespoons all-purpose flour
- Splash white wine, optional
- Chopped fresh herbs, such as sage, parsley, or tarragon
- Kosher salt and freshly ground black pepper
Chinese BBQ Pork (Char Siu)
By mm_food4me
1. Slice pork into pieces about 2cm (1in) thick
- 500 g (1lb) pork shoulder or neck
- 150 g (5oz) hoisin sauce
- 100 g (3.5oz) honey
- 2 tablespoons soy sauce
- 1/2 teaspoon chinese 5 spice
Breakfast Pizza
By mm_food4me
1.Unroll crescent dough and place on a greased 12-in
- 1 (8 ounce) can refrigerated crescent rolls
- 1 pound bulk pork sausage
- 1 cup frozen shredded hash brown potatoes, thawed
- 1 cup shredded Cheddar cheese
- 3 eggs
- 1/4 cup milk
- 1/4 teaspoon pepper
- 1/4 cup grated Parmesan cheese
Tuscan Kale Salad
By mm_food4me
A True Food Kitchen restaurant exclusive! This traditional Tuscan salad is made with strips of Italian black kale, ...
- 4-6 cups kale, loosely packed, sliced leaves of Italian black (Lacinato, "dinosaur," cavolo nero) midribs removed
- juice of 1 lemon
- 3-4 tablespoons extra-virgin olive oil
- 2 cloves garlic, mashed
- salt & pepper, to taste
- hot red pepper flakes, to taste
- 2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan
- 1/2 cup freshly made bread crumbs from lightly toasted bread
FORAGER'S SALAD
By mm_food4me
Selection of leaves (consider watercress, bitter cress, salad burnet, sorrel, dandelion, chickweed, wild garlic, pe...
- Make a beautiful salad with leaves and flowers that you pick on walks. Taste as you go along, so that you end up with a balanced set of flavors. Wild garlic and dandelion can be quite bitter or astringent, so go light on those.
Bean and Veggie Sliders
By mm_food4me
Pulse beans in a food processor until mixture resembles ground meat
- 2 cups cooked kidney beans
- 1 cup steamed jasmine or basmati rice
- 1/2 cup shredded carrot
- 1/3 cup shredded broccoli
- 2 tablespoons grated ginger
- 2 tablespoons finely chopped fresh cilantro
- 1/2 recipe/pot-of-beans">flavor base
- 1 tablespoon vegetable oil
- 12 small whole-wheat rolls, split
- Garnishes: Chili Mayonnaise (see below), lettuce, mango, red onion, and cilantro
GARLIC-HARISSA AIOLI
By mm_food4me
For the Harissa: Grind / blend all ingredients together with Mortar
- HARISSA
- 1 1/2 tablespoons Cayenne
- 1/4 cup ground cumin
- 1/2 cup EVOO
- To Taste Sea salt and ground caraway
- AIOLI
- 1 clove garlic
- 1 egg yolk, room temperature
- 1/2 cup EVOO
- 1/2 cup grape seed oil
- Juice of 1 lemon, optional
- As needed sea salt and coriander
Pear Power Green Smoothie
By mm_food4me
Shakedown Shakedown Recipes Makes 1 serving Directions 1
- 8 ounces water
- 1 scoop Fat Flush Body Protein
- 1 pear
- 1/2 cup kale
- 1 tablespoon flaxseed oil
- 1 tablespoon chia seeds
- 3-4 ice cubes
Guacamole Stuffed Eggs Recipe
By mm_food4me
Instructions Peel eggs and cut them in half lengthwise
- 6 Large Boiled Eggs
- 1 medium, ripe avocado
- 1 Tbsp fresh lime juice (juice of 1/2 lime)
- Freshly ground black pepper to taste
- 1/4 tsp onion powder
- 1 clove pressed garlic
- 1 Tbsp finely chopped cilantro leaves, plus more for garnish
- 1/8 tsp salt, or to taste
- Smoked paprika to sprinkle over the top.
PEACH PASSION GRANOLA
By mm_food4me
Move oven rack to middle position and preheat oven to 275 degrees F
- 1/2 C freeze dried mangoes
- 2 1/2 cups rolled oats (not quick cook oats)
- 1/2 C macadamia nuts or almonds
- 1/2 C unsweetened coconut flakes
- 1/4 C agave nectar
- 2 Tbs butter (or canola oil if you want to go vegan)
- 2 passion fruits
- 1 tsp vanilla
- 1/2 C freeze dried peach