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Recipes
Grilled Chicken with Spinach and Pine Nut Pesto
By MnM_Ventures
Heat a grill pan on medium high heat
- •2 boneless chicken breasts
- •2 cups lightly packed baby spinach leaves (about 2 ounces)
- •1/4 cup pine nuts, toasted
- •2 tablespoons fresh lemon juice
- •1 to 2 teaspoons grated lemon peel
- •1/3 cup plus 2 teaspoons olive oil
- •Salt and freshly ground black pepper
- •1/3 cup freshly grated Parmesan
Spiced Pumpkin Mousse Trifle
By MnM_Ventures
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
Spinach Risotto
By MnM_Ventures
Can be prepared in 45 minutes or less
- a 10-ounce package frozen chopped spinach
- 3 cups chicken broth
- 1 cup water
- 1 cup finely chopped onion
- 2 tablespoons olive oil
- 1 cup Arborio rice
- 1/3 cup dry white wine or dry vermouth
- 1 teaspoon Pernod if desired
- 1/2 cup freshly grated Parmesan cheese
Tuscan Roast Pork Tenderloin
By MnM_Ventures
MIX French Fried Onions, rosemary, garlic and pepper in plastic bag
- 1 1/3 cups (2.8 oz.) FRENCH'S® French Fried Onions
- 1 tsp. crushed rosemary leaves
- 1/2 tsp. garlic powder
- 1/4 tsp. ground black pepper
- 1 1/2 lbs. pork tenderloin
- 2 tbsp. FRENCH'S® Spicy Brown Mustard, or Honey Mustard, or Honey Dijon Mustard
Fried Ravioli
By MnM_Ventures
Pour enough olive oil into a large frying pan to reach a depth of 2 inches
- •Olive oil, for frying
- •1 cup buttermilk
- •2 cups Italian-style bread crumbs
- •1 box store-bought cheese ravioli (about 24 ravioli)
- •1/4 cup freshly grated Parmesan
- •1 jar store bought marinara sauce, heated, for dipping
Steak Pinwheels with Sun-Dried Tomato Stuffing
By MnM_Ventures
Good sered with Rosemary Mashed Potatoes (recipe included)
- 1 2/3 cups canned beef broth
- 3/4 cup ready-to-use sun-dried tomatoes (not packed in oil)
- 1/4 cup butter
- 1 (6.6-ounce) package stuffing mix
- 1 (1 1/4-pound) skirt steak
- Salt and freshly ground black pepper
- Rosemary Mashed Potatoes, recipe follows
Egg & Sausage Casserole
By MnM_Ventures
Serves 12. Assemble night before and refridgerate
- 5 ounce(s) turkey breakfast sausage (4 small links), casings removed
- 1 teaspoon(s) canola oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 4 large eggs
- 4 large egg whites
- 2 1/2 cup(s) low-fat milk
- 1 teaspoon(s) dry mustard
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) freshly ground pepper
- 2/3 cup(s) shredded extra-sharp Cheddar cheese, divided
- 10 slice(s) white bread, crusts removed
Hot Potato Salad
By MnM_Ventures
Also known as German Potato Salad
- •5 slices bacon, diced and cooked until crisp
- •2 tablespoons bacon drippings
- •1 1/2 tablespoons all-purpose flour
- •1 tablespoon granulated sugar
- •1 teaspoon salt
- •1 tablespoon prepared mustard
- •1/2 cup cider vinegar
- •1/2 cup water
- •4 cups sliced cooked potato
Fried Turkey
By MnM_Ventures
To make the marinade: Combine all of the ingredients in a food processor or blender and process for about 5 minut...
- Ingredients For the Marinade:
- •2 tablespoons Worcestershire sauce
- •1 tablespoon liquid Zatarian?s Concentrated Crab and Shrimp Boil (optional)
- •1/4 cup apple cider
- •3/4 cup honey
- •1 (12-ounce) bottle beer
- •1 tablespoon salt
- •1 tablespoon ground allspice
- •1/2 cup Emeril's Creole Seasoning (Essence), recipe follows
- •1/4 teaspoon cayenne
- •Pinch ground cloves
- For the Seasoning Mix:
- •1 cup salt
- •1 tablespoon cayenne
- •1 tablespoon freshly ground black pepper
- To Fry:
- •2 turkeys (8 to 10 pounds each)
- •About 10 gallons peanut oil
Italian Flank Steak
By MnM_Ventures
Very tender
- 3 tablespoons extra-virgin olive oil
- 1/2 cup onions, diced
- 3 tablespoons diced garlic
- 1 flank steak, about 2 pounds
- Salt and freshly ground black pepper
- 1/2 cup thinly julienne carrots
- 1/2 cup roasted julienne red bell peppers
- 1/2 cup julienne oil packed sun-dried tomatoes
- 1/2 cup julienne green onions
- 3/4 cup shredded mozzarella
- 1/4 cup chopped parsley leaves
- 2 (6-inch) bamboo skewers
- 1/2 cup all-purpose flour
- 2 tablespoons Italian seasoning
- 1/2 cup white wine
- 1 cup fire roasted tomato sauce
- 1/2 cup chicken stock