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Recipes
Cheesy Scalloped Potatoes
By amt2mf
118 calories per serving
- 1 1/2 cups skim milk
- 2 T flour
- 1/2 t seasoned salt
- 1/8 t pepper
- 1/8 t garlic powder
- 1/2 cup onion
- Pam
- 4 potatoes, sliced
- 1/2 cup cheddar cheese
Glazed Carrots
By amt2mf
Melt butter in a large saute pan over medium heat
- 2 tablespoons unsalted butter
- 2 pounds baby carrots, trimmed
- 1 1/2 cups fresh orange juice (from 4 to 5 oranges)
- 1/2 teaspoon fresh thyme leaves
- Coarse salt and freshly ground pepper
1-2-3 Grilled Salmon
By amt2mf
Nutrition Facts: 1 salmon fillet with about 1 tablespoon soy sauce mixture equals 322 calories, 24 g fat (4 g satur...
- 1/3 cup olive oil
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons Dijon mustard
- 1/2 teaspoon dried minced garlic
- 6 salmon fillets (5 ounces each)
Dijon-Herb Chicken, Zucchini & Lemon Kebabs
By amt2mf
In a medium bowl, whisk together the mustard, vinegar and herbes de provence
- 1/4 cup dijon mustard
- 1 tablespoon red or white wine vinegar
- 1 teaspoon dried herbes de provence, crumbled
- 1/4 cup EVOO
- 1 1/2 pounds skinless, boneless chicken breasts, cut into 32 one-inch pieces
- Salt and pepper
- 1 zucchini, halved lengthwise, then sliced crosswise into 1/2-inch-thick half-moons
- 1 large red onion, halved crosswise, then cut lengthwise into 1-inch sections
- 1 lemon, cut into 8 wedges
Mustard Roasted Beef Tenderloin
By amt2mf
Let beef stand at room temperature for 1 hour
- 1 beef tenderloin (3 1/2 pounds), tied together with kitchen twine at 2-inch intervals
- Coarse salt and freshly ground pepper
- 4 to 6 tablespoons unsalted butter, softened
- 2 tablespoons stone-ground mustard
- 1 tablespoon Dijon mustard
Sizzling Ancho Ribeyes
By amt2mf
Nutrition Facts: 1 steak with about 1 tablespoon butter equals 867 calories, 66 g fat (29 g saturated fat), 232 mg ...
- 4 teaspoons salt
- 4 teaspoons ground ancho chili pepper
- 1 teaspoon pepper
- 6 beef ribeye steaks (3/4 pound each)
- 6 tablespoons butter, softened
- 6 chipotle peppers in adobo sauce
Golden Sheet Cakes
By amt2mf
Preheat oven to 325 degrees
- 3 sticks unsalted butter, softened, plus more for pans
- 4 cups cake flour (not self-rising), sifted, plus more for pans
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3 cups sugar
- 1 tablespoon pure vanilla extract
- 6 large eggs
- 1 1/2 cups whole milk
Mixed Parsley and Citrus Salad
By amt2mf
Cut away peel and pith from orange and grapefruit
- 1 orange
- 1 grapefruit
- 3 cups trimmed curly parsley sprigs
- 3 cups trimmed flat-leaf parsley sprigs
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
Rhubarb-Strawberry Lattice Pie
By amt2mf
Preheat oven to 375 degrees
- For The Filling
- 1 3/4 pounds rhubarb, cut into 3/4-inch-thick pieces (6 cups)
- 6 ounces strawberries, coarsely chopped (1 cup)
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon finely grated orange zest, plus 1 tablespoon orange juice
- Coarse salt
- For The Crust
- 2 disks Pate Brisee
- All-purpose flour, for surface
- 2 tablespoons unsalted butter, cut into pieces
- 1 large egg, lightly beaten, for egg wash
- Sanding sugar, for sprinkling (optional)
Leek and Parsnip Soup with Caviar and Black Pepper Cream
By amt2mf
Make the soup: Cut a round of parchment to fit inside a large pot
- For The Soup
- 2 tablespoons unsalted butter
- 2 3/4 pounds leeks (white and pale-green parts only), rinsed well and cut into 1/4-inch-thick half-moons
- Coarse salt
- 1 pound parsnips, peeled and cut 1/4 inch thick
- 1 pound Yukon Gold potatoes, peeled and cut 1/4 inch thick
- 3 cups chicken stock
- 2 dried bay leaves
- 1/2 cup whole milk
- For The Black-Pepper Cream
- Freshly ground pepper
- 1/2 cup creme fraiche or sour cream
- 1 jar (2 ounces) whitefish or other caviar, for garnish