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Recipes
Copycat Outback Honey Mustard Dressing Recipe
By mahto
smoke chicken then removed them, let them rest for 2 minutes, dipped them in the honey mustard sauce, and back into...
- 1 1/2 cups mayonnaise
- 1/4 cup Grey Poupon mustard (no substitute)
- 1/2 cup honey
- To it I added 1/2 cup of ground bacon (from a precooked package ground in coffee grinder) and threw in some peppercorns. Also, cut the mayo some and increased the mustard and honey a bit.
Tortilla de Patatas
By mahto
Makes 6 to 8 servings Place potatoes in a large colander, sprinkle with 2 teaspoons salt, and toss to coat
- 3 pounds Yukon Gold potatoes (6-8), peeled, cut into 1/4" slices
- 2 teaspoons kosher salt plus more
- 2 cups olive oil
- 1 medium onion, chopped
- 10 large eggs, beaten to blend
No Added Sugar Pumpkin-Apple Butter
By mahto
Place all ingredients in a lidded saucepan
- 1 (29-ounce) can pumpkin puree or fresh steamed pumpkin
- 1 cup apple cider
- 1 tablespoon pumpkin pie spice
- 1 Granny Smith apple, peeled and diced
Spicy Sushi Sauce
By mahto
In a bowl, mix all ingredients together
- 1/2 cup mayonnaise ( use vegan mayo to make this sauce vegan)
- 2 tablespoons sriracha sauce
- 1/4 teaspoon toasted sesame oil
Mac 'N' Cheese
By mahto
To make the Mac 'N' Cheese 1
- 2 1/2 pounds butternut squash, peeled, halved, and seeded, then quartered and sliced into triangles
- 6 garlic cloves
- 1 thyme sprig
- 2 cups unsweetened almond milk
- 2 cups chicken stock, or vegetable stock to veganize
- 1 pound small elbow macaroni or mini shells
- 2 tablespoons grated Gruyere
- Herbed breadcumb topping
- 3/4 cup panko breadcrumbs
- 1 tablespoon finely chopped flat-leaf parsley
- 2 garlic cloves, minced
- 1/4 teaspoon sea salt
Creamy Goat Cheese Cups
By mahto
1.Preheat oven to 350 2.Beat goat cheese, mayonnaise and egg with a whisk or electric mixer until creamy
- 1 - 8 ounce log goat cheese, room temperature
- 1 egg
- 1/4 cup mayonnaise
- 3 tablespoons chives, minced (half a package)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 packages phyllo cups
Life-Changing Vegan Thumbprint Cookies
By mahto
These vegan friendly cookies are a hit with anyone and everyone, they're mmm-mm good!
- 2 cups whole almonds or other nut like walnuts, pecans, or pistachios
- 4 cups old-fashioned oats
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour, divided
- 1 cup canola oil or melted coconut oil
- 1 cup maple syrup
- Assorted jams of your choice (see note)
The Californian Smoothie (Avocado-Berry Smoothie)
By mahto
Add avocado, raspberries, strawberries, dates, milk, and honey to the jar of a blender
- 1/2 ripe avocado, peeled and pitted
- 1 cup frozen raspberries (about 4 ounces)
- 1 cup frozen strawberries (about 4 ounces)
- 4 dates, pitted (about 1 ounce)
- 1 cup (about 8 ounces) whole milk or unsweetened almond milk, such as Silk brand
- 1 tablespoon honey
Bow-Tie Salad with Fennel, Prosciutto, and Parmesan
By mahto
In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes
- 1/2 pound bow ties
- 1 large fennel bulb (about 1 pound), sliced as thin as possible
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 1/4 pound thin-sliced prosciutto, cut into strips
- 1/4-pound chunk Parmesan cheese, or 1/3 cup grated Parmesan
Stracotto (Pot Roast) with Porcini Mushrooms
By mahto
Preheat the oven to 350 degrees F
- 1 (5-pound) boneless beef chuck roast
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil, divided
- 2 onions, chopped
- 6 cloves garlic, crushed
- 1 cup red wine, such as cabernet sauvignon or pinot noir
- 1 (15-ounce) can low-sodium beef broth, plus extra, as needed
- 1/2 ounce dried porcini mushrooms
- 1 large sprig fresh rosemary, leaves removed and chopped
- 6 sprigs fresh thyme, leaves removed and chopped