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Recipes
Crisp-Skinned Butterflied Turkey
By mahto
note For moister meat, turkey should be salted for one to two days in advance
- 3 large onions, roughly chopped (about 1 1/2 quarts)
- 3 large carrots, peeled and roughly chopped (about 1 quart)
- 4 stalks celery, roughly chopped (about 1 quart
- 12 thyme sprigs
- 1 whole turkey (12 to 14 pounds total), butterflied according to these instructions, backbone, neck, and giblets reserved
- 2 tablespoons vegetable oil
- Kosher salt and freshly ground black pepper
- 1 1/2 quartslow sodium homemade or storebought chicken or turkey broth
- 2 bay leaves
- 3 tablespoons butter
- 4 tablespoons flour
Lemon Chicken and Rice With Kale
By mahto
Season the chicken on all sides with salt and pepper
- 2 pounds chicken drumsticks
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 large shallots, thinly sliced (about 1 cup)
- 1 teaspoon cumin
- 1 teaspoon saffron threads or turmeric
- 2 teaspoons zest and 1 tablespoon fresh juice from 1 lemon
- 1 bunch curly kale, leaves cut into 1-inch ribbons, thick stems removed (about 4 cups)
- 3 cups homemade or store-bought low sodium chicken stock
- 1 1/2 cups basmati or long-grain white rice
Asian Sloppy Joe Sliders
By mahto
In a large, deep skillet, heat the canola oil until shimmering
- 2 tablespoons canola oil
- 2 medium red onions, finely chopped
- 1 cup finely chopped celery
- 3 tablespoons sambal oelek or other Asian chile sauce
- 2 1/2 tablespoons minced garlic
- 1 tablespoon minced peeled fresh ginger
- Kosher salt
- Freshly ground pepper
- 1 pound ground chicken thighs
- 1 pound ground pork
- 1 cup hoisin sauce
- 1 cup drained canned diced tomatoes
- 1/4 cup fresh lime juice
- 20 brioche dinner rolls, split and toasted
- Shredded iceberg lettuce and spicy pickles (optional), for serving
Salmon Teriyaki
By mahto
Add all the ingredients in the Teriyaki Sauce in a saucepan
- 1 lb salmon fillet, cut into two equal-sized pieces
- Oil, for searing
- Teriyaki Sauce
- Makes 150 ml
- 5 tablespoons Mizkan (Bonito Flavored) Soup Base
- 3 tablespoons Mizkan HONTERI Mirin Seasoning
- 3 tablespoons sake
- 1 tablespoon sugar
- 1 teaspoon cornstarch
Cracked Pepper Potato Chips with Onion Dip
By mahto
Make chips: Toss potatoes in a large bowl with 2 tablespoons of oil, and pepper until well coated
- For the Chips:
- 3 large russet potatoes (2 1/4 pounds total) sliced into 1/8-inch thick rounds
- 2 tablespoons olive oil
- 2 teaspoons coarsely ground black pepper
- Salt
- For the Dip:
- 2 teaspoons olive oil
- 1 small onion, minced
- 2 scallions, thinly sliced, greens and whites separated
- 1 1/4 cups nonfat Greek style yogurt or 1 2/3 cups regular nonfat plain yogurt
- 1/4 cup mayonnaise
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Crunchy Chickpeas with Rosemary and Olive Oil
By mahto
Preheat oven to 400º. Toss the chickpeas with oil and seasoning
- 2 15-ounce cans of chickpeas, drained, rinsed, and dried
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped fresh rosemary
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
Japanese Curry
By mahto
Thinly slice the onions and saute in 2 tbsp vegetable oil in a pot until lightly brown
- 1 box Vermont curry sauce mix
- 2 tablespoons vegetable oil
- 1 lb beef or pork
- 3 onions
- 2 carrots
- 2 potatoes
- 3 cloves garlic
- 6 cups water
Oyster Dressing (Stuffing)
By mahto
Preheat the oven to 325 degrees F (165 degrees C)
- makes 16 servings
- 1 tablespoon vegetable oil
- 1 cup chopped celery
- 1 cup chopped onion
- 8 cups dry bread crumbs
- 2 tablespoons chopped fresh parsley
- 3 cups oysters, liquid reserved
- 3 eggs, beaten
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
Cheddar & Bacon Loaf
By mahto
Preheat oven to 350 degrees F
- 1 16 ounce loaf baguette-style French bread
- 1/2 8 ounce package shredded sharp cheddar cheese (1 cup)
- 1/2 cup butter, softened
- 1/3 cup cooked bacon pieces
- 2 medium green onions, sliced (1/4 cup)
- 2 teaspoons yellow mustard
- 1 teaspoon lemon juice
Vanilla Bean-Whipped Sweet Potatoes
By mahto
Preheat the oven to 400°
- 4 pounds medium sweet potatoes
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 1/2 vanilla bean, slit lengthwise, seeds scraped
- Kosher salt and freshly ground pepper