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Recipes
Baked Penne with Sausage and Creamy Ricotta
By mahto
Preheat the oven to 400°
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, smashed
- 1 pound hot or sweet Italian fennel sausage, casings removed
- One 28-ounce can tomato puree
- 1 1/2 cups water
- 1 1/2 teaspoons sugar
- 1 bay leaf
- 1/4 teaspoon ground fennel
- Salt and freshly ground pepper
- 1 pound penne
- 3 cups Creamy Ricotta
- 1/2 pound fresh mozzarella, cut into 1/2-inch cubes
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
Banh Mi with Lemongrass Pork Recipe (Banh Mi Thit Noung)
By mahto
Lightly pound the pork slices with a mallet/back of the kitchen knife
- Lemongrass Pork Marinade:
- 2 lbs boneless pork butt
- (cut into 1/4-inch thick slices, 8-inch length by 2 1/2-inch width)
- 4-6 8-inch baguette rolls, sliced lengthwise in the center
- 1/2 bunch cilantro leaves
- 5 Jalapeno chilies, deseeded and thinly sliced
- Pickled carrots and daikon (store-bought or homemade)
- Mayonnaise
- 1/2 cup minced lemongrass
- 1/2 cup sugar
- 3 tablespoons fish sauce
- 1 1/2 tablespoons ground black pepper
- 5 shallots, peeled and minced
- 3 cloves garlic, peeled and minced
- 2 tablespoons roasted sesame oil
- 2 tablespoons peanut oil/regular cooking oil
- 2 tablespoons sweet soy sauce
Spicy Potato Chips
By mahto
Jazz up your favorite store-bought potato chips: Spread the chips on a baking sheet and warm in a 350 degrees F ove...
- your favorite store-bought potato chips
- chili powder
- paprika
- ground mustard
- salt
- cayenne pepper
Slow-Cooker Asian Short Ribs
By mahto
In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper
- 1/2 cup low-sodium soy sauce
- 1/3 cup brown sugar
- 1/4 cup rice vinegar
- 2 cloves garlic, peeled and smashed
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon crushed red pepper
- 8 beef short ribs (about 4 pounds)
- 4 medium carrots, peeled and halved crosswise
- 1 small green cabbage (about 1 pound), quartered
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
- 4 scallions, thinly sliced (optional)
Onion Frittata
By mahto
Makes 4 to 6 servings Preheat oven to 400°F
- 8 large eggs
- 1/2 cup finely grated Parmesan
- 3 large fresh basil leaves, torn into pieces
- 3 large fresh sage leaves, minced
- 1 teaspoon minced fresh rosemary
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 3 tablespoon extra-virgin olive oil
- 1 cup thinly sliced onion
- 1/3 cup whole-milk ricotta
Creole Jambalaya
By mahto
Over medium-high heat, brown the sausage in a skillet
- 2 pounds smoked sausage, sliced into 1/4-inch pieces
- Olive oil
- 1 1/2 cups onions, diced
- 1 1/2 cups celery, diced
- 3/4 cup red bell pepper, diced
- 1 tablespoon garlic, minced
- 2 (8-ounce) cans tomato sauce
- 1 (15-ounce) can diced tomatoes, drained
- 1 (28-ounce) can whole tomatoes, drained
- 3 cups low sodium chicken broth
- 3 1/4 cups long grain white rice
- Salt and pepper to taste
- 1/2 cup green onions, sliced
- 1/4 cup parsley, chopped
- Your favorite brand of hot sauce (optional)
Spicy Basil Beef Salad
By mahto
Heat a nonstick pan at medium-high heat
- 12 ounces top sirloin steak
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Dressing
- 3 tablespoons low sodium soy sauce
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced fresh lemongrass
- 1 tablespoons sesame oil
- 2 teaspoons fish sauce
- 2 teaspoons sambal oelek
- 1/8 teaspoons sugar
- Salad
- 1 1/2 cup fresh basil leaves (Thai, Italian and lemon basil)
- 1 cup sliced cucumber
- 1 cup cherry tomatoes, halved
- 2 shallots, sliced
XOCO Churros with Mexican Hot Chocolate
By mahto
Makes 8 servings Blender or handheld immersion blender, pastry bag fitted with 1/2-inch star tip, deep-fat thermom...
- For the cinnamon sugar:
- 1 cup sugar
- 1 teaspoon ground cinnamon
- For the Mexican hot chocolate:
- 5 cups milk or water
- 10 ounces Mexican chocolate, such as Ibarra, coarsely chopped
- For the churros:
- 2 tablespoons unsalted butter
- 2 tablespoons sugar
- 1 1/2 teaspoons kosher salt
- 1 cup plus 2 tablespoons all-purpose flour, sifted
- 2 large eggs
- 1 to 2 quarts vegetable oil, for frying
- Special equipment: Blender or handheld immersion blender, pastry bag fitted with 1/2-inch star tip, deep-fat thermometer
Pineapple Sauce
By mahto
In the pan heat the oil over high heat and add the green onions
- 1 1/2 ounces oil
- 1/2 cup chopped green onions
- 35 grams salt
- 1 teaspoon pepper
- 1 cup pineapple jelly
- 1 cup plum sauce
- 1/2 cup Sriracha
- 1 pineapple, cubed (about 2 pounds)
- 20 ounces pineapple juice
Molasses-Ginger Cookies
By mahto
Heat oven to 350° F. Line 2 baking sheets with parchment paper
- 2 cups all-purpose flour, spooned and leveled
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1/2 teaspoon fine sea salt or table salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup lightly packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1/2 cup molasses
- 1/2 cup turbinado or some other coarse sugar, for rolling