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Recipes
Farrotto
By mm_food4me
Bring vegetable stock to a low simmer in large saucepan and keep warm
- 5-6 cups Vegetable Stock
- 1 Tbsp Olive Oil
- 1/2 cup diced Onion
- 2 cloves Garlic, minced
- 1/4 cup Dry White Wine (optional)
- 1/2 cup Farro, soaked overnight
Sauteed Green Beans and Mushrooms
By mm_food4me
Blanch green beans in boiling water until just cooked
- Green beans
Red Pepper Salad Dressing
By mm_food4me
Place bell pepper, vinegar, olive oil, salt, garlic, parsley oregano, red wine vinegar, dijon mustard and black pep...
- 1 Red Bell Pepper
- 1 teaspoon garlic, minced
- 1 1/2 teaspoon oregano
- 2 teaspoons parsley
- 2 tablespoons dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup red wine vinegar
- 1 1/2 cups olive oil
Russian Tea Cakes
By mm_food4me
The Ultimate Christmas cookie from Grandmashouses collection!
- 1 c. soft butter
- 1/2 c. sifted xxxx sugar
- 1 tsp. vanilla
- 2 1/4 c. sifted flour
- 1/4 tsp. salt
- 3/4 c. finely chopped nuts
Brown Sugar & Bourbon Marinade
By mm_food4me
The chemistry is simple–mix the marinade up and let your vegetables marinate in a shallow dish from between 30 mi...
- 2 tablespoons soy sauce
- 2 tablespoons bourbon
- 1 tablespoon brown sugar
- 1 teaspoon cayenne pepper
Chard with Shallots, Pancetta & Walnuts
By mm_food4me
Cook pancetta in a Dutch oven over medium heat, stirring, until it begins to brown, 4 to 6 minutes
- 2 thin slices pancetta, (1 1/2 ounces), diced (see Tip)
- 2 medium shallots, thinly sliced
- 1 pound chard, stems and leaves separated, chopped (see Note)
- 1 teaspoon chopped fresh thyme
- 1/4 cup water
- 1 tablespoon lemon juice
- 2 tablespoons chopped walnuts, toasted (see Tip)
- 1/4 teaspoon freshly ground pepper
Pomalicious
By mm_food4me
1. Combine pomegranate juice, raspberries, and tomatoes in a blender and puree until smooth
- 1 cup pomegranate juice
- 1/2 cup raspberries
- 1/2 cup cherry tomatoes
Red Lentil Soup With Indian Spices
By mm_food4me
Today’s guest recipe is by Boston Globe writer, Allison Boomer
- 6 tablespoons olive oil
- 2 onions, finely chopped
- 4 cloves garlic, finely chopped
- 2 teaspoon ground cumin
- 2 tablespoons tomato paste
- Salt and pepper, to taste
- 1/4 teaspoon chili powder, or more to taste
- 2 quarts chicken stock
- 3 cups water
- 1 pound (2 cups) red lentils, rinsed with cool water and sorted to remove any small stones
- 2 large carrots, cut into 1/4-inch dice
- 1 can (about 14 ounces) diced tomatoes
- Juice of 1 lemon
Granola Bars From Mark Bittman
By mm_food4me
1. PUT honey and nut butter in small saucepan over medium heat
- Granola Bars
- SERVINGS: 16
- 1/2 c honey
- 1/2 c any nut butter
- 1 c crispy brown rice cereal
- 1 c granola or plain rolled oats
- 1/2 c chopped nuts
- 1/2 c chopped dried cherries or apricots
Sweet & Sour Green Beans
By mm_food4me
Fit a large pot with a steamer basket, add 1 to 2 inches water and bring to a boil
- 2 pounds green beans, trimmed
- 1/4 cup cider vinegar
- 1/4 cup sugar
- 1 ice cube
- 1 cup thinly sliced shallots
- 2 tablespoons canola oil
- 1/2 teaspoon salt