Mirelsonp's profile page
Recipes
Watermelon-Tomato Salad With Crumbled Feta Cheese and Green Onion-Lemon Dressing
By mirelsonp
Cut equal measures of seeded watermelon and fresh tomatoes into 1-inch chunks
- Seeded watermelon
- Fresh tomatoes
- 1/2 bunch green onions
- Vinaigrette
Dry-Rubbed Turkey Breast
By mirelsonp
Recipe source: Bon Appetit | November 2018
- 1 Tbsp. coriander seeds
- 1 Tbsp. fennel seeds
- 1 Tbsp. black peppercorns
- 1/3 cup Diamond Crystal or 1/4 cup Morton kosher salt
- 2 tsp. light brown sugar
- 1 (6-lb.) skin-on, bone-in turkey breast, patted dry
Marinated Vegetable Salad
By mirelsonp
Recipe source: Bon Appetit | June 1990
- 5 cups broccoli florets
- 2 cucumbers, peeled, sliced
- 1 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 carrots, peeled, thinly sliced
- 1 6-ounce can sliced black olives, drained
- 1/2 cup grated Parmesan
- 1 teaspoon minced fresh parsley
- 1/2 teaspoon dried oregano, crumbled
- 1/2 teaspoon dried basil, crumbled
- 1 8-ounce bottle Italian dressing
- 1 12-ounce basket cherry tomatoes, halved
- Salt and pepper
- Combine all ingredients except cherry tomatoes and salt and pepper in large bowl. Cover and refrigerate overnight, stirring occasionally. Add tomatoes and toss. Season with salt and pepper.
Corn and Jalapeno Muffins
By mirelsonp
Recipe source: NY Times Food | David Tanis
- 6 tablespoons unsalted butter, plus more for buttering muffin tins
- 1 cup raw, tender corn kernels
- 1 jalapeño chile, finely chopped
- Kosher salt
- Ground black pepper
- 1 cup/135 grams all-purpose flour
- 1 cup/145 grams white or yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 eggs, beaten
- 1 1/2 cups buttermilk
- 3 ounces/85 grams grated Cheddar cheese
No-Bake Chocolate Peanut Butter Bars
By mirelsonp
1. Grease a 9" x 9" pan; melt butter, stir in brown sugar and vanilla
- 1 tsp vanilla
- 1 cup butter
- 1/2 cup brown sugar
- 3 cups quick cooking oats
- 1 cup semisweet chocolate chips
- 1/2 cup peanut butter
Three Layer Cupcakes
By mirelsonp
Use any boxed cupcake mix
- Vanilla Bean Cupcake Filling:
- 1 3.4-oz box French vanilla pudding
- 1 cup milk
- 1 cup whipping cream
- 1 Tbsp vanilla bean paste
- Chocolate-Sour Cream Frosting:
- 2 cups semisweet chocolate pieces
- 1/2 cup butter
- 1 (8-oz) carton dairy sour cream
- 4 1/2 cups powdered sugar
Tiramisu With Amaretti Cookies
By mirelsonp
Special equipment: eight 6-oz glasses or ramekins
- 6 large egg yolks
- 1/2 cup sugar
- 3 cups mascarpone
- 3 Tbsp. dark rum
- 1/4 tsp. kosher salt
- 1 cup espresso or very strong coffee
- 1 7-oz. bag amaretti cookies (Italian macaroons; about 4 cups)
- 2 Tbsp. unsweetened cocoa powder
Smoky Chocolate Crackers
By mirelsonp
Recipe author: Dorie Greenspan, published in Better Homes and Gardens - February 2013 These cookies which get thei...
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp smoked paprika
- 1 tsp salt
- 3/4 cup unsalted butter, softened
- 1/3 cup powdered sugar, sifted
- 3 Tbsp granulated sugar
- 2 egg whites
- 1/2 cup finely chopped almonds, toasted
Green Beans with Cherry Tomatoes and Nicoise Olives
By mirelsonp
Nicoise olives are a small French variety of black olive with a rich, briny flavor
- 3/4 lb green beans
- 1 cup cherry tomatoes, halved
- 1 1/2 Tbsp extra-virgin olive oil
- 1 Tbsp red wine vinegar
- 1 Tbsp minced shallots
- 1/2 cup pitted, chopped Nicoise olives
- 1/2 tsp finely chopped fresh thyme
- Kosher salt
- Freshly ground black pepper
Summer Succotash Salad
By mirelsonp
Recipe source: Saveur No. 158 - Aug/Sep 2013 Grilled sweet corn, plus edamame elevate this summer mainstay
- 8 8 8 ears corn in husks
- 1 1 1/2" large Vidalia onion, cut crosswise 1/2" thick
- 2 2 2 cups frozen shelled edamame
- to salt and freshly ground black pepper, to taste
- 1 1 1 cup olive oil
- 1/4 1/4 1/4 cup white wine vinegar
- 1/4 1/4 1/4 cup roughly chopped tarragon
- 2 2 2 pints cherry or grape tomatoes, halved
- 2 2. 2-qt. 2–3 to to to 2-qt. saucepan of salted water until tender, 2–3 minutes. Transfer edamame to a bowl of ice water until chilled. Drain and add to the bowl with corn along with oil, vinegar, tarragon, tomatoes, salt, and pepper; toss to combine.