Mz0926's profile page
Recipes
Pasta alla Formiana
By mz0926
Giada De Laurentiis
- Butter, for greasing dish
- 1 (28-ounce) can crushed tomatoes
- 1 clove garlic, coarsely chopped
- 1/2 pound (8 ounces) mezze penne or other small pasta
- 1/3 cup olive oil, plus extra for drizzling
- 1/4 cup dried oregano
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 to 5 very ripe, extra-large or beefsteak tomatoes, cut into 1/2-inch thick slices
SOUR DOUGH STARTER
By mz0926
*FROM WILD FERMENATION*
- 2 CUPS FLOUR (ANY KIND)
- 2 CUPS WATER
- ORGANIC PLUMS, GRAPES OR BERRIES (OPTIONAL)
Slow-Cooker Barbecued Sticky Ribs
By mz0926
Serves 4 to 6 Authentic baby back ribs weigh about 1 1/2 pounds per rack, while St
- 3 tablespoons paprika
- 2 tablespoons packed light brown sugar
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 6 pounds baby back ribs or St. Louis-style spareribs (see note)
- 3 cups barbecue sauce (see note)
Kansas City Barbecued Brisket
By mz0926
From Cook's Country June/July 2010 Why this recipe works: There are two schools of thought for Kansas City Barbecu...
- Serves 8 to 10
- Oak or hickory chips are traditional here.
- Ingredients1 1/2 tablespoons paprika
- 1 1/2 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 tablespoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons salt
- 1 (5- to 6-pound) brisket roast, fat scored at 1/2-inch intervals
- 2 cups wood chips (see note), soaked for 15 minutes
- 1 cup ketchup
- 1 cup water
- 3 tablespoons molasses
- 1 tablespoon hot sauce
RECYCLED GRAIN BREAD
By mz0926
*FROM WILD FERMENATION* TIMEFRAME: About 2 days (Exactly how long will depend upon temperature
- 2 Cups leftover cooked rice (or oatmeal, millet, buckwheat or any grain)
- 2 Cups bubbly sourdough starter
- 2 Cups water (half can be another leftover liquid: soup stock, beer, sour milk, kefir, whey, or pasta or potato cooking water)
- 8 Cups flour (at least half of it wheat or spelt)
- 1 tsp. sea salt
SLOPPY JOES
By mz0926
JOANNE KEMINK'S RECIPE
- 1-1/2 to 2-1/2 LBS Ground Beef
- Manwich (small can)
- 1 Onion
- 1 Green Pepper
- 2 TBSP Brown Sugar
- Sweet and Sour Sauce (2 small pours)
Shrimp and Arugula Salad with Lemon Vinaigrette
By mz0926
From Cook's Country August/September 2012
- Ingredients3 slices hearty white sandwich bread, cut into 1/2-inch pieces
- 2 ounces Parmesan cheese, 1 ounce grated (1/2 cup), 1 ounce shaved with vegetable peeler
- 1/2 cup extra-virgin olive oil
- 3 garlic cloves, minced
- 1 pound jumbo shrimp (16 to 20 per pound), peeled and deveined
- Salt and pepper
- 2 teaspoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon lemon zest plus 1 teaspoon juice
- 8 ounces (8 cups) baby arugula
Wild Rice Dressing
By mz0926
From Cook's Country October/November 2010 Why this recipe works: While developing our Wild Rice Dressing recipe,...
- Serves 10 to 12
- Depending on the brand, wild rice absorbs varying quantities of liquid. If you have less than 1 1/2 cups of leftover cooking liquid, make up the difference with additional low-sodium chicken broth.
- Ingredients2 cups low-sodium chicken broth
- 2 cups water
- 1 bay leaf
- 2 cups wild rice
- 10 slices hearty white sandwich bread, torn into pieces
- 8 tablespoons (1 stick) unsalted butter
- 2 onions, chopped fine
- 3 celery ribs, chopped fine
- 4 garlic cloves, minced
- 1 1/2 teaspoons dried sage
- 1 1/2 teaspoons dried thyme
- 1 1/2 cups heavy cream
- 2 large eggs
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
TAFFY APPLE SALAD
By mz0926
In a saucepan mix sugar and cornstarch
- 1 egg (beaten)
- 1 TBSP cornstarch
- 2 TBSP lemon juice
- 1/2 Cup sugar
- 15 ounces can pineapple tidbits (drained, reserve 1/2 cup juice)
- 12 ounces cool whip
- 1 1/2 to 2 cups spanish peanuts
- 2 cups white miniature marshmallows
- 3 Large apples peeled and chopped
TACO BELL TACO SEASONING CLONE
By mz0926
1. Combine and store in air tight container
- 1 TBSP. Flour
- 1 TBSP. Cornstarch
- 1 TBSP. Dried Onion Flakes
- 1 tsp. Beef Bouillon Granules
- 1 tsp. Garlic Salt
- 1 tsp. Ground Cumin
- 1 tsp. Paprika
- 1 tsp. Chili Powder
- 1/2 tsp. Onion Salt
- 1/4 tsp. Cayenne Pepper
- 1/4 tsp. Sugar