Mistiwb's profile page
Recipes
Five Spice Rub
By mistiwb
rr
- 2 * 2 tablespoons five-spice powder
- * Salt and pepper
- 1/2 * 1/2 teaspoon onion powder
- 1/2 * 1/2 teaspoon brown sugar
Carrot Cake
By mistiwb
cooking light
- Frosting:
- 10 1/10 ounces all-purpose flour (about 2 1/4 cups)
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 2 cups grated carrot
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 6 tablespoons butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup low-fat buttermilk
- Cooking spray
- 6 ounces cream cheese, softened
- 1 ounce fromage blanc
- 2 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3 cups powdered sugar
- 1/4 cup chopped pecans, toasted
Pork Chops w/ Carmelized Onions
By mistiwb
Pork ends up very tender, but I think pork needs more seasoning
- Olive Oil
- Onion sliced thin
- 2 tb Bourbon
- 1 jar Roasted Red Bell Peppers, drained & chopped
- 1 tsp Thyme
- S&P
- Pork Chops
- 2/3 c Flour
- 2 tb Butter
- 1/2 c Chix broth
Honey-Mustard Sesame Chicken Planks
By mistiwb
rr
- 1/2 * 1/2 cup yellow or dijon mustard
- 1/2 * 1/2 cup honey
- 3 * About 3 tablespoons finely chopped fresh chives
- 1 * 1 tablespoon hot sauce
- 2 * 2 eggs
- 1 1/2 * 1 1/2 pounds chicken breast tenders
- * Salt and pepper
- 1/2 * 1/2 cup slivered, sliced or blanched whole almonds
- 1 * 1 cup panko or plain breadcrumbs
- 1/4 * 1/4 cup sesame seeds
- * Vegetable oil, for frying
- * Salted red radishes, celery sticks and pickle spears, for serving
Basil-Chive Red Potato Mash
By mistiwb
martha stewart
- 2 1/2 pounds small red-skinned potatoes
- Coarse salt and freshly ground pepper
- 1/2 cup heavy cream
- 8 tablespoons (1 stick) unsalted butter
- 3 tablespoons snipped fresh chives
- 2 1/2 tablespoons chopped fresh basil leaves
Slow-Cooked Pulled Pork Sandwiches
By mistiwb
# Heat the oil in a 10-inch skillet over medium-high heat
- 1 * 1 tablespoon vegetable oil
- 1 * 1 boneless pork shoulder roast (3 1/2 to 4 pounds), netted or tied
- 1 * 1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
- 1 * 1 cup ketchup
- 1/4 * 1/4 cup cider vinegar
- 3 * 3 tablespoons packed brown sugar
- 12 * 12 round sandwich rolls or hamburger rolls, split
Lemony Grilled Lamb Kebabs and Vegetables
By mistiwb
realsimple
- 3 1/2 * 3 1/2 pounds lamb top round or boneless leg, cut into 1 1⁄2-inch pieces
- 3 * 3 tablespoons olive oil
- 1 * 1 teaspoon dried oregano
- * kosher salt and black pepper
- 4 * 4 bell peppers, seeded and cut into 2-inch-wide strips
- 2 * 2 medium red onions, each cut into 6 wedges (root ends left intact)
- 1/3 * 1/3 cup fresh lemon juice, plus lemon wedges for serving
orzo salad with zucchini and feta
By mistiwb
realsimple
- 8 * 8 ounces orzo (1⁄2 box)
- 3 * 3 tablespoons olive oil
- 3 * 3 tablespoons white wine vinegar
- 1/2 * 1/2 teaspoon crushed red pepper
- * kosher salt and black pepper
- 1 1/4 * 1 1/4 pounds small zucchini (3 to 4), cut into thin half-moons
- 8 * 8 ounces Feta, crumbled (2 cups)
- 1/4 * 1/4 cup chopped fresh dill
Vegetarian Shepherd's Pie
By mistiwb
In a medium bowl, whisk together broth, wine, tomato paste, and flour until evenly combined and smooth
- 1 1/2 cups low-sodium mushroom broth
- 1/3 cup dry red wine
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 3/4 ounce dried porcini mushrooms
- 3 pounds russet potatoes, peeled, and cut into large dice
- 5 tablespoons unsalted butter
- 2 pounds cremini mushrooms, stemmed and quartered
- Salt and freshly ground black pepper
- 1/2 medium yellow onion, finely chopped
- 3 medium celery stalks, finely chopped
- 5 medium garlic cloves, finely chopped
- 1 medium celery root, peeled and small dice
- 3 medium carrots, peeled and small dice
- 2 medium parsnips, peeled and small dice
- 1 tablespoon finely chopped fresh sage leaves
- 1 tablespoon finely chopped fresh thyme leaves
- 2/3 cup whole milk
Turkey Tetrazzini
By mistiwb
RR
- 8 oz. linguine pasta, broken in half
- 3/4 lb. skinless, boneless turkey breast, cut into 1/2-inch chunks
- Salt and pepper
- 6 tbsp. butter
- 8 oz. small white mushrooms, quartered
- 1 tbsp. chopped fresh thyme
- 3 tbsp. flour
- 2 cups milk
- 1 cup chicken broth
- 1 cup grated parmesan cheese
- 1 cup frozen peas and carrots