Mahto's profile page
Recipes
Cuban Fufu
By mahto
1. In a saucepan, cover plantains with lightly salted, cold water and bring to a boil
- 4 sweet plantains (peeled and cut into uniform pieces)
- 1/4 pound of bacon (cut into small pieces)
- 1 medium onion (diced)
- 4 cloves garlic (finely chopped)
Dolmas
By mahto
Mix together the beef, lamb, rice, olive oil, salt, mint, parsley, pepper, oregano and onions
- 1 pound ground beef
- 1 pound ground lamb
- 1 cup white rice
- 1/2 cup olive oil
- 2 tablespoons salt
- 1 tablespoon crushed mint
- 1 tablespoon dried parsley
- 1 tablespoon ground black pepper
- 1 teaspoon dried oregano
- 1 yellow onion, finely ground
- 1 jar grape leaves
- 6 lemons
- Beef stock, for simmering
Black Bean-and-Quinoa Salad
By mahto
In a large saucepan, cover the beans with cold water and bring to a boil
- 12 ounces dried black beans, picked over and rinsed
- Salt
- 1 cup quinoa, rinsed
- 3 tablespoons sherry vinegar
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- 1 chipotle in adobo, minced
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 6 scallions, white and light green parts only, thinly sliced
- 1 small red onion, finely diced
- 1 yellow bell pepper, finely diced
- 1/4 cup chopped cilantro
Protein-Packed Smoothies
By mahto
In a blender combine yogurt, bananas, the sliced strawberries, honey, and peanut butter
- 2 cups plain fat-free yogurt
- 2 ripe medium bananas
- 2 cups sliced fresh strawberries or frozen unsweetened strawberries
- 2 tablespoons honey
- 2 tablespoons peanut butter
- Whole fresh strawberries (optional)
Blueberry Swirly Smoothies
By mahto
In a blender combine blueberries and juice
- 2 cups frozen blueberries
- 1/2 cup apple juice
- 1 6 ounce carton plain fat-free yogurt
- 1 ripe banana, peeled, cut up, and frozen
- 2 - 3 teaspoons honey
Blueberry Sunrise Smoothie
By mahto
Lightly coat a small unheated nonstick skillet with cooking spray; heat over medium-low heat
- Nonstick cooking spray
- 1 egg, beaten
- 1 banana, peeled, cut up, and frozen
- 1 6 ounce carton plain low-fat yogurt
- 1/3 cup halved seedless grapes, frozen
- 1/3 cup frozen blueberries
- 2 tablespoons frozen orange juice concentrate, thawed
- Blueberries and halved seedless grapes (optional)
Avocado Smoothie
By mahto
In a blender combine avocado, banana, orange juice, plain Greek yogurt, honey, grated fresh ginger, and a dash of ...
- 1 ripe avocado, halved, seeded, and peeled
- 1 banana
- 1/4 cup plain Greek yogurt
- 1 cup orange juice
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- salt (optional)
- 2 cups ice
Stuffing-Flavored Potato Chips
By mahto
Finely mince celery leaves, sage leaves, and rosemary leaves and transfer to a small bowl
- 2 2 3 pounds russet potatoes (about 3 large), scrubbed clean
- 1/2 1/2 1 to 2 packed pale yellow celery leaves taken from the inside of 1 to 2 heads celery
- 1/2 1/2 1/2 cup loosely packed fresh sage leaves
- 2 2 2 tablespoons fresh rosemary leaves
- 1 1 1 tablespoon powdered instant chicken bouillon
- 1 1 1 tablespoons ground sage
- 1 1 1 tablespoon celery seed
- 1 1 1 teaspoons freshly ground black pepper
- 2 2 2 teaspoons ground marjoram
- 2 2 2 teaspoons onion powder
- 1 1 1 quart peanut oil
Cheddar Chicken Pie
By mahto
In a large bowl, combine 2 cups cheese, broccoli, chicken and onion; spread into a greased 10-in
- 3 cups shredded cheddar cheese, divided
- 1 (10 ounce) package frozen chopped broccoli, thawed and drained
- 1 1/2 cups cubed cooked chicken
- 2/3 cup finely chopped onion
- 1 1/3 cups milk
- 3 eggs
- 3/4 cup biscuit baking mix
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Creamy Brussels Sprouts and Mushroom Lasagna
By mahto
Place lasagna noodles in a 9- by 13-inch baking dish and cover with warm water
- 1 package (15 sheets) no-boil lasagna noodles
- 24 ounces button mushrooms, cleaned and trimmed
- 1 pound Brussels sprouts
- 5 tablespoons unsalted butter, divided
- 2 medium shallots, finely chopped (about 1/2 cup)
- 4 medium garlic cloves, minced (about 4 teaspoons)
- 1 tablespoon picked fresh thyme leaves
- 2 cups heavy cream (divided)
- Kosher salt and freshly ground black pepper
- 2 tablespoons canola oil
- 3 tablespoons flour
- 3 cups whole milk
- 1/4 teaspoon grated nutmeg
- 1 pound whole milk mozzarella cheese, grated, divided
- 1 ounce grated Parmiggiano-reggiano
- 2 tablespoons chopped fresh parsley leaves