Mahto's profile page
Recipes
Gingerbread Waffles
By mahto
Preheat waffle iron. In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon freshly grated nutmeg, eyeball it
- 1/2 teaspoon salt
- 4 large eggs
- 2/3 cup packed dark brown sugar
- 1 cup canned pumpkin puree
- 1 1/4 cups milk
- 1/2 cup molasses
- 1/2 cup (1 stick) melted butter, plus some to butter the iron
- Syrup, whipped cream or fresh fruits for topping, to pass at table
Herbed Quinoa
By mahto
For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa
- 2 3/4 cups low-sodium chicken stock
- 1/4 cup fresh lemon juice
- 1 1/2 cups quinoa
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 3/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh parsley leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoons lemon zest
- Kosher salt and freshly ground black pepper
Minnesota Hot Dish Casserole
By mahto
•Preheat oven to 400 degrees F
- 1 pound ground beef
- 1/4 cup chopped onion
- 1/4 teaspoon salt
- 1 (16-ounce) package frozen mixed vegetables
- 1 (10.75-ounce) can cream of mushroom soup, undiluted
- 1/2 cup milk
- 1 cup (4-ounces) shredded Cheddar cheese
- 1/2 (32-ounce) package frozen seasoned potato nuggets
Apple Cinnamon Kringle
By mahto
Traditional Kringle recipes typically involve cutting butter into a yeast dough and can take up to three days to pr...
- KRINGLE:
- 1/2 cup sour cream
- 3/4 teaspoon vanilla
- 1 cup (4.5 ounces) all-purpose flour
- 8 tablespoons unsalted butter, chilled and cut into 1 tablespoon chunks
- 1 egg
- FILLING:
- 4 tablespoons unsalted butter
- 2 medium apples, diced
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- ICING:
- 1/2 cup powdered sugar
- 1/2 tablespoon milk
- 1/2 teaspoon vanilla
Japanese Coroquette
By mahto
Peel the potatoes and cut them in 4-6 pieces
- 5-6 potatoes
- 1/2 lb ground beef/pork
- 1 onion, chopped
- 1 1/2 cup panko for coating
- 1/4 cup flour for coating
- 2 eggs, beaten, for coating
- 1 egg yolk
- 1/4 cabbage, finely shredded
- Bull-Dog Tonkatsu sauce
Vegetable Parmesan
By mahto
Put an oven rack in the center of the oven
- Butter, for greasing the baking dish
- 1 medium eggplant, cut into 1/4 to 1/2-inch thick slices
- 2 medium fennel bulbs, trimmed and cut into 1/4-inch thick slices
- 2 zucchini, trimmed and cut lengthwise into 1/4-inch thick slices
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1 (26-ounce) jar marinara sauce, divided
- 3 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan, divided
- 1 cup plain bread crumbs
Creole Sauce
By mahto
Melt the butter on low heat, preferably in a double boiler, or, paying close attention, stirring regularly in a pot
- 1 stick (1/2 cup) salted butter
- 1/2 cup all-purpose flour
- 4 1/2 cups whole milk
- 2 teaspoons salt
- 1 1/4 teaspoons paprika
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/4 tablespoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/3 cup plus 2 teaspoons white vinegar
Corn Bread Stuffing with Shrimp and Andouille
By mahto
Preheat the oven to 350°
- Buttermilk Corn Bread, broken into 1-inch pieces
- 1 pound andouille sausage, quartered lengthwise and sliced crosswise 1/2 inch thick
- 3 tablespoons unsalted butter
- 2 medium onions, coarsely chopped
- One 2-pound bunch of celery, coarsely chopped
- 8 scallions, white and tender green parts only, coarsely chopped
- 1 pound large shrimpâshelled, deveined and halved crosswise
- 1 tablespoon minced garlic
- 1 tablespoon chopped sage
- 1 tablespoon chopped thyme
- 3 cups chicken stock or canned low-sodium broth
- 1/2 cup coarsely chopped flat-leaf parsley
- Salt and freshly ground pepper
- Tabasco sauce
Vegetable Meatloaf with Balsamic Glaze
By mahto
Preheat the oven to 425 degrees
- 2 tablespoons extra-virgin olive oil
- 1 small zucchini, finely diced
- 1 red bell pepper, finely diced
- 1 yellow bell pepper, finely diced
- 5 cloves garlic, smashed to a paste with coarse salt
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly ground pepper
- 1 large egg, lightly beaten
- 1 tablespoon finely chopped fresh thyme
- 1/4 cup chopped fresh parsley
- 1 1/2 pounds ground turkey (90 percent lean)
- 1 cup panko (coarse Japanese breadcrumbs)
- 1/2 cup freshly grated Romano or Parmesan cheese
- 3/4 cup ketchup
- 1/4 cup plus 2 tablespoons balsamic vinegar
Potato, Cheddar, and Chive Soup
By mahto
by Lynn Alley
- 4 large potatoes, peeled and sliced
- 4 cups chicken stock, plus more as needed
- 1 large clove garlic
- 1 cup shredded sharp Cheddar cheese, or a mixture of sharp Cheddar and smoked Gouda
- 1/4 cup chopped fresh chives
- Salt and freshly ground black pepper
- 1 cup heavy cream, half-and-half, or sour cream (optional)
- 1/4 cup crumbled sharp Cheddar cheese, for garnish