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Recipes
Sausage Balls
By mahto
Mix together sausage, cheese, milk and egg in a large bowl
- 1/2 pound bulk pork sausage
- 2 cups shredded sharp Cheddar cheese
- 1/4 cup milk
- 11/2 cups buttermilk, pancake and waffle mix
- 2 tablespoons dry onion soup mix
- 1/8 to 1/4 teaspoon ground hot red pepper
Oyster Tartlets
By mahto
Preheat the oven to 400°
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 1 tablespoon minced onion
- 1 bay leaf
- 1 1/2 teaspoons prepared horseradish
- Salt and freshly ground pepper
- 3/4 cup panko (Japanese bread crumbs)
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons extra-virgin olive oil
- 24 prebaked mini phyllo shells
- 24 small shucked oysters
Seafood Bouillabaisse
By mahto
1. HEAT the oil over medium heat in a Dutch oven
- SERVINGS: 6
- 2 Tbsp olive oil
- 1 1/2 c chopped onions
- 1 Tbsp minced garlic
- 1 can (28 ounces) plum tomatoes with basil (with juice)
- 2 1/2 c water
- 1 c reduced-sodium vegetable juice
- 1/4 c no-salt-added tomato paste
- 1 tsp dried oregano
- 8 oz dungeness or blue crabmeat
- 9 oz med shrimp, peeled and deveined
- 8 oz chopped clams (with juice)
- 1 Tbsp chopped parsley
Nacho Cheese Sauce
By mahto
In a medium saucepan over medium heat, melt butter and stir in flour
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 7 slices processed American cheese
- 1/2 teaspoon salt
Chicken Cacciatore
By mahto
Heat the olive oil in a large skillet
- 1/4 cup olive oil
- 1 chicken, about 3 1/4 pound, cut into 8 pieces
- 2 medium onions, thinly sliced into rings
- 1 clove garlic, finely chopped
- 1 1/4 cups thinly sliced button mushrooms
- 1 small green bell pepper, thinly sliced
- 1/4 cup tomato paste
- 3/4 cup dry white wine
- 16 ounces canned plum tomatoes
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
Tequila BBQ Sauce
By mahto
Begin by placing the dried chile in a bowl with 1/4 cup hot water to rehydrate
- 1 small California/New Mexico dried chile
- One 6-ounce can tomato paste
- 1 cup packed light brown sugar
- 1/2 cup white tequila
- 1/4 cup lime juice
- 1 tablespoon minced fresh garlic
- 1 tablespoon molasses
- Kosher salt and freshly ground black pepper
Enchilada Casserole with Kale and Sweet Potatoes
By mahto
Preheat the oven to 425 degrees
- 1 large sweet potato, grated (about 2 cups)*
- 1 small onion, sliced*
- 1/2 teaspoon cumin seed
- 1 bunch kale, leaves only, chopped (about 4 cups)*
- 1 1/2 cups black beans (or 1 14.5-ounce can, drained and rinsed)**
- 1 (14.5-ounce) can no salt added tomato sauce
- 1/4 cup chipotle salsa
- 1/4 cup nutritional yeast or 1/4 cup shredded reduced-fat sharp Cheddar cheese
- 4 corn tortillas, cut into strips
Stuffed Shells
By mahto
1. PREHEAT the oven to 400°F
- SERVINGS: 6
- 3 c baby spinach
- 12 jumbo pasta shells
- 3/4 c part-skim ricotta cheese
- 1 sm clove garlic, finely chopped
- 1/4 tsp dried oregano
- pinch of salt
- 2 Tbsp grated pecorino cheese
- 2 Tbsp grated Parmesan cheese
- ground black pepper
- 1 Tbsp ground flaxseed
Tropical Getaway Smoothie
By mahto
In a blender combine mango, banana, pineapple juice, and lime juice
- 1/2 cup seeded, peeled, and chopped mango
- 1/2 small banana, peeled, cut up and frozen (1/2 cup)
- 1/3 cup pineapple juice, chilled
- 1 tablespoon lime juice
- 1/2 cup ice cubes
Garlic-Ginger Chicken Wings
By mahto
Preheat oven to 400 degrees F (200 degrees C)
- For the glaze:
- cooking spray
- 5 pounds chicken wings, separated at joints, tips discarded
- salt and ground black pepper to taste
- 3 tablespoons hot sauce (such as Frank's Red Hot ®)
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- 3 crushed garlic cloves
- 2 tablespoons minced fresh ginger root
- 1 tablespoon Asian chile pepper sauce
- 1/2 cup rice vinegar
- 1/2 cup packed brown sugar
- 1 tablespoon soy sauce