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Recipes
Classic No-Bake Cookies
By mirelsonp
In a medium saucepan, combine sugar, milk, cocoa and butter
- 2 cups sugar
- 1/2 cup milk
- 4 Tbsp cocoa
- 1/2 cup butter
- 3 cups oatmeal
- 1 cup chunky peanut butter
Cheddar-Jack Crackers
By mirelsonp
Lightly spoon flour into dry measuring cups, and level with a knife
- 2/3 cup all-purpose flour
- 1/4 cup stone-ground yellow cornmeal
- 1/2 teaspoon sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 2 tablespoons chilled butter, cut into small pieces
- 1/2 cup (2 ounces) shredded cheddar-jack cheese
- 1/4 cup ice water
- 1 tablespoon white vinegar
- 2 teaspoons poppy seeds, divided
Paprika Cheese Spread
By mirelsonp
Recipe source: Food and Wine - Sep 2013
- 1 lb. farmer's cheese
- 1 stick unsalted butter, softened
- 1/2 cup crème fraiche
- 1 Tbsp. Dijon mustard
- 1/4 tsp. hot Hungarian paprika
- 2 tsp. sweet Hungarian paprika, plus more for garnish
- 1 tsp. caraway seeds
- 2 Tbsp. minced scallions
- 2 Tbsp. drained small capers
- Salt and freshly ground pepper
Molten Chocolate-Espresso Cakes
By mirelsonp
Recipe Source: Martha Stewart Living | February 2015
- 4 Tbsp. unsalted butter, room temperature, plus more for tin
- 1/3 cup sugar, plus more for tin
- 8 oz. bittersweet chocolate, coarsely chopped
- 1/3 cup all-purpose flour
- 1 Tbsp. instant espresso powder
- 1/4 tsp. coarse salt
- 3 large eggs
- 1 tsp. pure vanilla extract
Classic Ranch Dressing
By mirelsonp
Recipe source: NY Times Cooking
- FOR THE SEASONING MIX:
- 1 ½ teaspoons dried chives
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon mustard powder (optional)
- 2 tablespoons buttermilk powder (optional)
- FOR EACH CUP OF DRESSING:
- ½ cup chilled sour cream or mayonnaise
- ½ cup chilled buttermilk
- Salt, to taste
Old Fashioned Scalloped Corn
By mirelsonp
Recipe source: NY Times Food | David Tanis
- 8 tablespoons unsalted butter (1 stick)
- 3 tablespoons all-purpose flour
- 2 cups milk or half-and-half
- Salt and pepper
- Pinch of cayenne
- 1 small onion, diced (about 1 cup)
- 1 small red bell pepper, diced (about 1 cup)
- Kernels from 6 ears fresh corn (about 3 cups)
- 1 egg, beaten
- 1/2 cup crushed oyster crackers or soda crackers
Baked Cranberry Relish
By mirelsonp
In an ungreased 13- x 9-inch baking dish, combine cranberries and sugar
- 4 cups fresh or frozen cranberries
- 2 cups sugar
- 1 cup orange marmalade
- 1 cup chopped walnuts, toasted
- 3 Tbsp lemon juice
Pumpkin Cheesecake with Sour Cream Topping and Gingersnap Crust
By mirelsonp
Recipe source: Bon Appetit | November 2008
- For crust:
- Nonstick vegetable oil spray
- 2 cups gingersnap cookie crumbs (about 9 ounces)
- 1 cup pecans (about 3 1/2 ounces)
- 1/4 cup (packed) golden brown sugar
- 2 tablespoons chopped crystallized ginger
- 1/4 cup (1/2 stick) unsalted butter, melted
- For filling:
- 4 8-ounce packages cream cheese, room temperature
- 2 cups sugar
- 1 15-ounce can pure pumpkin
- 5 large eggs
- 3 tablespoons all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 2 tablespoons vanilla extract
- For topping:
- 2 cups mini marshmallows or large marshmallows cut into 1/2-inch cubes
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup sour cream
Smashed Red Potatoes
By mirelsonp
Place potatoes in medium saucepan; cover with water to 3 inches above potatoes and bring to a boil
- 2 1/2 lb small red potatoes, quartered
- 2/3 cup 2% reduced-fat milk
- 2 Tbsp butter
- 1/3 cup sour cream
- 1/4 cup chopped green onions
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
Chicken Francese
By mirelsonp
Recipe source: NY Times Cooking
- 2 eggs
- 2 tablespoons whole milk
- 1 teaspoon salt, plus more for seasoning
- ½ teaspoon ground black pepper, plus more for seasoning
- 1 cup all-purpose flour
- ⅓ cup olive oil
- ⅓ cup vegetable oil
- 4 to 6 large boneless, skinless chicken cutlets (buy the cutlets thinly sliced, or buy regular boneless breasts and slice them in half horizontally to make thin pieces)
- 3 to 6 tablespoons unsalted butter
- 1 lemon, thinly sliced, seeds removed (optional)
- ½ cup dry white wine
- Freshly squeezed juice of 1 lemon, more to taste
- 2 cups chicken stock
- 3 to 4 tablespoons freshly minced parsley
- Nutritional Information