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Recipes
Salsa
By mahto
In a medium-size mixing bowl, combine tomatoes, onion, Directions: cilantro, garlic, lime juice, tomatillo, and sa...
- 4 large tomatoes, chopped
- 1 onion, chopped
- 1/2 cup chopped fresh cilantro
- 3 cloves garlic, minced
- 1 tablespoon lime juice
- 1 tomatillo, diced (optional)
- salt to taste
- 1 jalapeno pepper, minced
Coconut-Curry Grilled Chicken
By mahto
In a food processor, combine the garlic, serranos, sugar, coriander, turmeric, curry powder and salt
- 1 head of garlic, cloves peeled and coarsely chopped
- 6 serrano chiles, seeded and chopped
- 3 tablespoons sugar
- 2 tablespoons ground coriander
- 1 tablespoon turmeric
- 1 tablespoon curry powder
- 1 teaspoon salt
- 1/3 cup Asian fish sauce
- Five 3-pound chickens, backbones removed, chickens cut into 8 pieces each
- Salt
- freshly ground pepper
- One 14-ounce can coconut milk
Babyback Ribs with Honey Apple Buffalo Sauce
By mahto
Preheat the oven to 350 degrees F
- 2 racks babyback pork ribs
- 4 cups Musselman's Apple Juice
- 1 Tb. liquid smoke
- 6-8 whole garlic cloves
- 1 small onion, cut into wedges
- 1 cup cayenne pepper hot sauce (like Frank's)
- 1 cup Musselman's Apple Butter
- 2 Tb. honey
- 1 Tb. dijon mustard
- Salt and pepper
hot Peppermint Paddy
By mahto
Combine the brandy, white crème de menthe, dark rum and hot chocolate in a heatproof mug and stir
- 1 ounce brandy
- 1 ounce white crème de menthe
- 1/2 ounce dark rum
- 4 ounces white hot chocolate
- Chocolate-flavored whipped cream and crushed Peppermint Altoids, for garnish (optional)
Marinara Chicken and Vegetables
By mahto
1. Place the chicken in the slow cooker; add the garlic, tomatoes, celery, zucchini, and pepper
- 2 pounds boneless, skinless chicken
- breasts
- 4 cloves garlic, peeled and crushed
- 4 tomatoes, chopped or one 14.5-ounce can low-sodium tomatoes, drained
- 4 medium ribs celery, diced (1 cup)
- 2 small zucchini, diced (2 cups)
- 1 bell pepper, cored, seeded, and diced
- One 18-ounce jar low-sodium marinara
- sauce
- 1 tsp dried basil
- 1 tsp dried thyme
Roasted Red Pepper Hummus
By mahto
If using dried beans, soak them overnight in the refrigerator
- 1 cup dried garbanzo beans (chickpeas) or two 15-ounce cans
- 1/4 teaspoon baking soda
- 1 red bell pepper
- 1 teaspoon plus 1 tablespoon olive oil, plus more for serving
- 2 cloves garlic
- 2 tablespoons tahini
- 2 3/4 teaspoons lemon juice
- 1 teaspoon hot sauce
- 1 teaspoon kosher salt
- 3/4 teaspoon ground cumin
- 1/2 teaspoon black pepper
- Feta cheese (optional), for serving
Valencia Orange Marmalade
By mahto
On Day 1, in a large nonreactive saucepan, cover the lemon wedges with 2 inches of water (about 8 cups)
- 2 pounds lemons, cut lengthwise into 8 wedges each
- 2 pounds Valencia orangesâcut lengthwise into 8 wedges each, seeded and very thinly sliced crosswise
- 8 cups sugar (3 1/2 pounds)
- 1/4 cup fresh lemon juice
- Ten 1/2-pint canning jars with lids and rings, sterilized in boiling water
Chip Truck Fries
By mahto
1. Preheat oven to 400 degrees F (200 degrees C)
- 6 baking potatoes, cut into 1/4 inch slices
- 1/4 cup Virgin olive oil
- 2 teaspoons seasoned salt
Roasted Vegetable Ziti Bake
By mahto
In a 15-by-10-by-1-inch baking pan coated with nonstick cooking spray, combine the eggplant, red onion and yellow p...
- For the Sauce:
- Cooking.com
- Roasted Vegetable Ziti Bake
- Source: Taste of Home
- 12 Servings
- Rec Image
- Remove Image
- Red Recipe Rock by Architec
- Red Recipe Rock by Architec
- Roasting the eggplant and peppers limits the fat in this veggie-filled comfort meal, while red pepper flakes add a spicy touch to the sauce.
- INGREDIENTS
- 1 pound eggplant, peeled and cut into 1-inch cubes
- 1 large red onion, cut into 1-inch pieces
- 2 medium sweet yellow peppers, cut into 1-inch pieces
- 1 tablespoon olive oil or canola oil
- 1/2 teaspoon salt
- 1 1/2 cups chopped onions
- 2 teaspoons olive oil or canola oil
- 6 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon fennel seeds, crushed
- 1 can (28 ounces) crushed tomatoes
- 1 can (14 1/2 ounces) diced tomatoes, undrained
- 1/4 cup minced fresh parsley
- 1 1/4 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 teaspoon sugar
- 1/8 teaspoon dried thyme
- 1 package (16 ounces) ziti or other small tube pasta
- 4 cups chopped fresh spinach
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
La Vida Huatulco Huatulco Life
By mahto
Makes 10 to 15 Servings For the marinade, first toast the chiles on a comal or heavy skillet, cool slightly, then r...
- FOR THE MARINADE
- 8 to 10 dry guajillo chiles (or New Mexican or California red chiles)
- 4 to 5 ancho chiles
- 2 1/4 cups very hot(but not boiling) water
- 8 cloves garlic, peeled
- 1/2 medium white onion, roughly chopped
- 1 tablespoon dried, toasted Mexican oregano
- 1 ounce fresh epazote or 2 to 3 sprigs or fresh thyme and/or marjoram
- 8 whole allspice or 2 teaspoons ground allspice, lightly toasted
- 1 teaspoon freshly ground black pepper
- 6 whole cloves or 1 teaspoon ground cloves
- 3 tablespoons vinegar (apple cider or rice)
- 2 teaspoons coarse salt
- FOR THE SOUP
- 1 to 2 onions, roughly cut
- 2 stalks celery
- 4 to 6 carrots, peeled and sliced
- 6 to 8 potatoes, peeled and cubed
- 1 cup red, white, or garbanzo beans, cooked (optional)
- 2 teaspoons salt
- 1 sprig of fresh epazote or 2 bay leaves
- Fresh lime and queso fresco or cotija cheese
- For the Meat
- 2 1/2 lb Swiss Chard leaves, (or cabbage leaves, toasted banana leaves, rinsed and patted dry, or a piece of foil large enough to loosely wrap the meat)
- 20 dried avocado leaves or 12 bay leaves, along with 1 1/2 cups fresh fennel tops, coarsely chopped, or 2 tablespoons coarsely ground, toasted anise seed
- 8 pounds lamb or young goat (bone-in shoulder or leg cuts are best)