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Recipes
Mini-Meatloaves with Chili Sauce
By mirelsonp
Recipe source: Fine Cooking | October/November 2015
- Cooking spray
- 1/2 medium sweet onion, coarsely chopped
- 1/3 cup packed fresh flat-leaf parsley leaves
- 4 slices bacon, coarsely chopped
- 4 medium cloves garlic, coarsely chopped
- 2/3 cup old-fashioned rolled oats
- 1/4 cup boiling water
- 1-1/4 lb. ground beef (85% lean)
- 3 large eggs
- Kosher salt and freshly ground black pepper
- 3/4 cup chili sauce, such as Heinz
Quick-Pickled Red Onions
By mirelsonp
Recipe source: Martha Stewart | Jun/Jul 2016
- 2 small red onions, thinly sliced
- 1 cup white-wine vinegar
- 2 TBSP sugar
- Coarse salt
Venetian Cauliflower
By mirelsonp
Recipe source: NY Times David Tanis
- 1 cauliflower, about 1 1/2 pounds
- 4 tablespoons olive oil
- 1 large onion, finely diced
- Pinch of saffron, crumbled
- 1/8 teaspoon ground cinnamon
- 1/2 teaspoon fennel seeds, crushed
- 1/2 teaspoon whole coriander seeds
- Pinch of crushed red pepper
- Salt and pepper
- 1/2 teaspoon lemon zest
- 1/4 cup currants
- 1/2 cup golden raisins
- 1/4 cup pine nuts, lightly toasted
- 2 tablespoons chopped parsley
Southern Cheese Straws
By mirelsonp
1.Heat oven to 375 degrees
- 1 1/2 cups flour
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon smoked paprika
- 1/2 pound sharp orange Cheddar, room temperature
- 1/2 cup (1 stick) butter, room temperature
Bread Pudding with Apple-Raisin Sauce
By mirelsonp
Preheat oven to 350 degrees
- Apple Raisin Sauce:
- 6 cups whole wheat bread cubes
- 1 egg plus 3 egg whites
- 1 1/2 cups milk
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 1 tsp vanilla
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 1/4 cups apple juice
- 1/2 cup apple butter
- 1/3 cup raisins
- 1 Tbsp molasses
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Cinnamon Rolls with Cream Cheese Icing
By mirelsonp
Recipe source: Chefs Catalog
- For the dough:
- 1 (1/4 oz) package dry yeast
- 1 cup warm milk
- 1/2 cup granulated sugar
- 1/2 cup butter
- 1 tsp salt
- 2 eggs
- 4 cups flour
- For the filling
- 1 cup packed brown sugar
- 2 1/2 Tbsp cinnamon
- 1/3 cup butter, softened
- For the Icing:
- 4 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cups confectioner's sugar
- 1/2 tsp vanilla
- 1/8 tsp salt
Chicken and Mushroom Pockets
By mirelsonp
Note: Be sure to use unperforated crescent roll dough
- 2 Tbsp butter
- 1 (i-oz package sliced fresh mushrooms
- 1/2 cup minced green onion
- 2 cloves arlic, minced
- 1 1/2 cups finely chopped cooked chicken
- 1 (8-oz) package cream cheese, softened
- 1 (5-oz) package shredded Parmesan cheese
- 1/2 tsp ground black pepper
- 3 (8-oz) cans unperforated crescent roll dough
Spaetzle
By mirelsonp
1. Beat eggs until foamy and then combine with milk
- 3 eggs
- 1 cup milk
- 3 cups flour
- 1/2 tsp. salt
- 1/4 tsp. nutmeg
Pickled Shrimp with Satsuma
By mirelsonp
Recipe source: Saveur Bittersweet satsumas, a citrus fruit native to Louisiana, brighten these pickled shrimp, whic...
- 3 lb. shell-on medium shrimp, preferably Gulf white
- 2 ⁄3 cup fresh lemon juice
- 1 ⁄2 cup extra-virgin olive oil
- 1 ⁄4 cup white wine vinegar
- 1 ⁄4 cup finely chopped flat-leaf parsley
- 1 ⁄2 tsp. celery seed
- 1 ⁄2 tsp. Korean red chile flakes
- 1 ⁄4 tsp. ground allspice
- 4 bay leaves
- 3 satsumas or tangerines, peeled and cut crosswise into 1⁄4-inch slices
- 3 cloves garlic, minced
- 1 ⁄2 medium red onion, thinly sliced lengthwise
- Kosher salt
Watermelon-and-Feta Orzo Salad
By mirelsonp
Recipe source: Southern Living | July 2014
- For the Vinaigrette:
- 1 cup orzo pasta
- 1/2 cup Lemon-Shallot Vinaigrette
- 3 cups seeded and diced watermelon
- 4 cups firmly packed watercress or baby arugula
- 4 oz. crumbled feta cheese
- 1/2 cup fresh lemon juice
- 1 shallot, minced
- 1 cup olive oil
- 1/4 cup minced fresh flat-leaf parsley
- 1 Tbsp. honey
- 1 Tbsp. whole grain Dijon mustard
- salt and pepper to taste