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Cheese Pizza From Mark Bittman

Cheese Pizza From Mark Bittman

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1. PUT flour, yeast, and salt in food processor

  • Cheese Pizza
  • SERVINGS: 4-6
  • 3 c flour
  • 2 tsp instant yeast
  • 1 1/2 tsp salt
  • 1 c water
  • 3 Tbsp olive oil
  • 1 c crushed canned or fresh tomatoes (not jarred tomato sauce)
  • 3/4 c grated mozzarella (3 oz fresh)
0/5 (0 Votes)

PEACH OAT SMOOTHIE

PEACH OAT SMOOTHIE

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PEACH OAT SMOOTHIE Peach Oat Chia Smoothie | #vegan | minimalistbaker

  • 2 ripe peaches, quartered, pits removed
  • 1 tbsp chia seeds
  • 1/4 cup rolled oats (gluten free for G-free eaters)
  • 1/2 frozen banana (peeled before freezing)
  • 1/4 cup fresh orange juice
  • 1/2 cup unsweetened almond milk
  • OPTIONAL: 1 Tbsp agave, maple syrup or stevia for added sweetness (or honey for non-vegan)
0/5 (0 Votes)

Perfect Pulled Pork

Perfect Pulled Pork

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Add salt to cold water and stir very well until all the salt is completely dissolved

  • 1 whole boston butt
  • Dry Rub
  • 1 tbsp ground cumin
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp chili powder
  • 1 tbsp cayenne pepper
  • 1 tbsp salt
  • 1 tbsp ground pepper
  • 1 tbsp paprika
  • 1/2 cup brown sugar
  • Mix well and store in an air tight container.
  • Brine Solution
  • 1/2 cup salt
  • 1/2 cup brown sugar
  • 2 qts cold water
  • 2 bay leaves
  • 3 tbsp dry rub mix
4.4/5 (47 Votes)

Jerk-Spiced Portobello Burgers Recipe

Jerk-Spiced Portobello Burgers Recipe

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You don’t really have to make these vegetarian “burgers”–they make themselves

  • 2 teaspoons brown sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • 1 teaspoon dried oregano
  • 1 teaspoon sweet paprika
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon freshly-grated nutmeg
  • 4 large Portobello mushrooms, stems removed
  • 2 tablespoons extra-virgin olive oil
0/5 (0 Votes)

Magnolia's Vanilla Cupcake

Magnolia's Vanilla Cupcake

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If you would like to make a layer cake instead of cupcakes, divide the batter between 2 (9-inch) round cake pans an...

  • Cupcakes:
  • 1 1/2 cups self-rising flour
  • 1 1/4 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • Icing:
  • Vanilla Buttercream, recipe follows
0/5 (0 Votes)

Bread Pudding Cups with Bourbon Sauce

Bread Pudding Cups with Bourbon Sauce

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Directions For the bread pudding cups: Preheat the oven to 350 degrees F

  • Nonstick cooking spray, for spraying liners
  • 4 cups half-and-half
  • 2 cups packed dark brown sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 6 large eggs, lightly beaten
  • 2 cups chopped pecans
  • 2 sticks unsalted butter, melted
  • 12 slices stale cinnamon-raisin bread, torn into 1-inch pieces
  • 1 cup apple cider
  • 1 cup bourbon
  • 1/2 cup packed light brown sugar
  • 4 tablespoons unsalted butter
  • 1 tablespoon fresh lemon juice
  • Pinch of salt
0/5 (0 Votes)

Chocolate Cherry Granola

Chocolate Cherry Granola

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Crisp, chocolatey granola with dried cherries and almonds that's not nearly as bad for you as the name implies

  • 4 cups rolled oats
  • 1/2 cups Marcona almonds crushed
  • 1/2 cup shredded unsweetened coconut
  • 1/3 cup unsweetened coco powder
  • 1/4 cup cacao nibs
  • 6 tablespoons melted butter
  • 1/3 cup honey adjust to taste
  • 1/2 cup dried cherries
0/5 (0 Votes)

Roasted Delicata Squash & Onions

Roasted Delicata Squash & Onions

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Preheat oven to 425°F. Cut squash in half lengthwise, then crosswise; scoop out the seeds

  • 2 pounds delicata squash (about 2 large)
  • 1 medium red onion, sliced
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/4 teaspoon salt
  • 1 teaspoon chopped fresh rosemary
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
0/5 (0 Votes)

ROOT BEER FLOAT

ROOT BEER FLOAT

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COMBINE TORANI AND SPARKLING WATER IN A MEASURING CUP

  • 1 OZ. TORANI CLASSIC ROOT SYRUP
  • 1 SCOOP VANILLA ICE CREAM
  • 8 OZ. SPARKLING WATER
  • A sprinkle of nutmeg
0/5 (0 Votes)

Kale and Chicken Egg Rolls with Ginger Soy Dip

Kale and Chicken Egg Rolls with Ginger Soy Dip

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In a medium bowl, combine the chicken, kale, carrots, egg, sugar, soy sauce, and garlic

  • 1 1/2 pounds ground chicken
  • 1/2 pound kale leaves, chopped into 1/2-inch pieces
  • 3/4 cup shredded carrot
  • 1 egg
  • 1/2 teaspoon sugar
  • 2 teaspoons fish sauce or soy sauce
  • 2 cloves garlic, finely minced
  • 2 dozen About 2 dozen 7- to 8-inch egg roll wrappers
  • Egg white, for sealing wrappers
  • Vegetable oil, for frying
  • 1/2 cup soy sauce
  • 2 teaspoons grated fresh ginger root
  • Chili paste, to taste
  • 2 teaspoons sliced scallions
0/5 (0 Votes)