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Recipes
Warm Olives
By mirelsonp
Use a mixture of green and black olives such as picholine, Niçois, and Kalamata
- 1 1/2 cups assorted brine-cured olives
- 2 cups water
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon chopped fresh thyme
- 1 garlic clove, minced
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon grated orange peel
- 1/2 teaspoon white wine vinegar
Remoulade Sauce
By mirelsonp
Combine ingredients in a bowl
- This is a great substitute for tartar sauce.
- 3/4 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons whole-grain mustard
- 1 teaspoon tarragon vinegar
- 1/4 teaspoon Tabasco sauce
- 2 teaspoons drained tiny capers, chopped
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 scallion (3 inches of green left on), very thinly sliced
- Salt and freshly ground black pepper, to taste
Golden-Glazed Lemon Cheesecake
By mirelsonp
In a bowl, combine cracker crumbs and sugar; stir in butter
- Filling:
- 2 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 2/3 cup butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 1/4 cups sugar
- 3 eggs, lightly beaten
- 3 Tbsp fresh lemon juice
- 1 Tbsp grated lemon peel
- 1 tsp vanilla extract
- Glaze:
- 2 eggs
- 1 cup sugar
- 6 Tbsp butter, melted
- 1/4 cup lemon juice
- 2 Tbsp grated lemon peel
- 1 - 2 drops yellow food color
- Fresh raspberries, optional
Huevos Rancheros In Tortilla Cups
By mirelsonp
Literally "ranch-style eggs," huevos rancheros is a Mexican dish that consists of fried eggs in a red chile sauce s...
- 4 tablespoons olive oil, divided
- 6 6- to 61/2-inch-diameter corn tortillas
- 1 15-ounce can pinto beans or black beans, drained
- 2/3 cup chopped fresh cilantro, divided
- 1 teaspoon ground cumin
- 6 large eggs
- 3/4 cup grated Monterey Jack cheese
- 1 cup purchased pico de gallo
- 2 to 3 teaspoons bottled chipotle hot sauce
Pork and Slaw Barbecue Rolls
By mirelsonp
1. cut meat to fit into a 4- to 6-quart slow cooker; place meat in cooker
- 1 4- to 5-lb pork shoulder roast or pork shoulder blade boston roast (Boston butt)
- 3/4 cup cider vinegar
- 2 Tbsp packed brown sugar
- 1/2 tsp crushed red pepepr
- 16 kaiser rolls, split and toasted
- Coleslaw
Amish Raisin Cookies
By mirelsonp
Recipe source: Washington Post Food | 2013
- INGREDIENTS
- 1 cup seedless raisins
- Water
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 ground allspice
- 1 stick (4 ounces) unsalted butter, at room temperture
- 1 cup sugar
- 1 large egg, plus 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup coarsely chopped pecans
Corn and Cheddar Fritters
By mirelsonp
Recipe Source: Ladies Home Journal - August 2012
- 1/3 cup mayonnaise
- 1 tsp hot sauce (or to taste)
- 1/3 cup milk
- 1 egg
- 1/2 tsp baking powder
- 1/4 cup cornmeal
- 1/4 cup flour
- 1/2 tsp salt
- 1 1/2 cups fresh corn
- 2 Tbsp chopped jarred pimentos
- 2 Tbsp chopped flat-leaf parsley
- 1/2 cup shredded sharp cheddar cheese
- Canola oil for frying
Batali's Essential Tomato Sauce
By mirelsonp
Recipe Source: Food and Wine - April 2013 Make Ahead: The tomato sauce can be refrigerated for up to 1 week
- 1/4 1/4 1/4 cup extra-virgin olive oil
- 1 1 1 large onion, finely chopped
- 4 4 4 garlic cloves, thinly sliced
- 1/4 1/4 1/4 cup finely shredded carrot
- 1 1 1 tablespoon finely chopped thyme
- 28-ounce 28-ounce cans Two 28-ounce cans whole peeled tomatoes with their juices, crushed
- Kosher salt
- Make Ahead
- to 1 sauce can be refrigerated for up to 1 week.
- 2013 April 2013
Cheddar Scallion Drop Biscuits
By mirelsonp
Recipe source: Gourmet | January 2002
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 2 teaspoons sugar
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes
- 6 oz Cheddar, coarsely grated (1 1/2 cups)
- 3 scallions, finely chopped
- 1 cup well-shaken buttermilk
Slow-Rise, No-Knead Cinnamon Raisin Bread
By mirelsonp
This bread involves far less muss and fuss than old-fashioned yeast breads and is flexible enough to fit into most ...
- For the first stage 3 1/4 cups (generous 1 pound) flour
- 1 1/4 teaspoons salt
- 1/8 teaspoon "rapid rise," "quick rise," "bread machine" or "instant" yeast
- 1 3/4 cups room-temperature water
- Corn oil or other flavorless vegetable oil for brushing dough top
- For the second stage 4 1/2 tablespoons unsalted butter, melted
- 1/2 cup sugar
- 1 large egg, at room temperature
- 2/3 cup dark seedless raisins
- 2/3 cup (3 1/3 ounces) flour
- 6 1/2 tablespoons sugar combined with 1 1/2 tablespoons ground cinnamon