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Recipes
Apple Cinnamon Pork Chops
By mahto
In a large skillet over medium-high heat, melt 2 tablespoons of butter
- 4 bone-in ribeye (rib) pork chops, about 3/4-inch thick
- Salt and pepper
- 3 tablespoons butter, divided
- 2 apples, peeled, cored and thinly sliced
- 1 large white onion, halved and thinly sliced
- 2 tablespoons brown sugar, packed
- 2 teaspoons cinnamon
- Pinch cayenne
- 2/3 cup apple cider
- 1/3 cup heavy cream
Beer Braised Beef Stew with Brussels Sprouts
By mahto
Method: Preheat oven to 400°F
- 2 pounds beef stew meat, cut into 1-inch cubes
- Sea salt and ground pepper
- 1/4 cup flour
- 6 tablespoons olive oil, divided
- 1 cup dark beer
- 1 cup chopped white onion
- 1 cup chopped celery
- 1 1/2 cup chopped carrots
- 2 tablespoons chopped garlic
- 2 cups beef broth
- 1 1/2 cup chopped white creamer potatoes (omit if serving over potatoes or noodles)
- 1 1/2 cup Brussels sprouts, small or mini
- 2 tablespoons thyme leaves, finely chopped
Slow-Cooked Barbecue ribs
By mahto
Preheat oven to 400°F. 2
- 4 pounds pork baby back ribs
- 2 cups ketchup
- 3/4 cup chili sauce
- 3/4 cup packed brown sugar
- 1/3 cup vinegar
- 3 teaspoons dried oregano
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon hot sauce
- 2 tablespoons prepared yellow mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Foolproof Pan Pizza
By mahto
serves Serves 4 to 6 (makes two 10-inch pies), active time 15 minutes, total time 8 1/2 to 24 hours Combine flour,...
- 400 grams (14 ounces, about 2 1/2 cups) bread flour
- 10 grams (.35 ounces, about 2 teaspoons) kosher salt, plus more for sprinkling
- 4 grams (.15 ounces, about 1/2 teaspoon) instant yeast
- 275 grams (9.5 ounces, about 1 cup plus 3 tablespoons) water
- 8 grams (.25 ounces, about 2 teaspoons) extra-virgin olive oil, plus more to coat pans and drizzle
- 1 1/2 cups pizza sauce, such as our New York-style pizza sauce
- 12 ounces grated full-fat, dry mozzarella cheese (see note above)
- Toppings as desired
- Small handful torn fresh basil leaves (optional)
- 2 ounces grated parmesan or pecorino Romano cheese (optional)
Provençal Chicken Stew
By mahto
Makes 4 to 6 servings Combine the 3/4 cup flour and the salt in a resealable plastic bag
- 3/4 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 chicken, cut into serving pieces and skinned
- 1/4 cup olive oil
- 1 yellow onion, finely chopped
- 1 clove garlic, minced
- 1/2 cup dry white wine
- 1 (14 1/2-ounce) can crushed tomatoes
- Freshly ground black pepper
- 1/4 cup chopped fresh parsley, for garnish
- 1/4 cup fresh basil leaves, cut into chiffonade, for garnish
- 1 cup black Nyons or kalamata olives, for garnish
Shichimi Togarashi Oven Fries
By mahto
Place rack in top third of oven and preheat to 400°F
- 3 large baking potatoes (about 2 pounds) peeled, cut lengthwise into long strips, 1/2-inch square
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon Shichimi Togarashi
- 1 teaspoon sugar
Iraqi Lamb and Eggplant Stew with Pitas
By mahto
1. In a bowl, dissolve 2 teaspoons of salt in 1 quart of water
- Kosher salt
- 1 large eggplant (1 1/2 pounds), sliced crosswise 1/2 inch thick
- 1/4 cup plus 2 1/2 tablespoons vegetable oil
- 4 lamb shanks (about 1 1/4 pounds each)
- Freshly ground pepper
- 1 large white onion, chopped
- 1/2 cup pomegranate molasses (see Note)
- 1/2 cup dried yellow split peas (3 ounces)
- 4 dried red chiles
- 2 teaspoons baharat spice blend (see Note) or garam masala
- 2 teaspoons ground coriander
- 8 small pita breads, warmed and torn into large pieces
Buffalo Chicken Dip
By mahto
I got this Buffalo chicken dip recipe from a respiratory therapist at the hospital where I work
- 2 (8 ounce) packages cream cheese, softened
- 1 cup ranch dressing
- 3/4 cup red hot sauce
- 1 (10 ounce) can chicken, drained (or equivalent rotisserie or freshly-cooked, chopped chicken)
- shredded cheddar cheese, you decide how much
- Frito corn chip, scoops
Chile-Garlic Roasted Sweet Potatoes
By mahto
Position rack in lower third of oven; preheat to 450 degrees F
- 1 1/2 pounds sweet potatoes, scrubbed (and peeled, if desired), cut into 1-inch wedges or pieces
- 4 teaspoons extra-virgin olive oil or canola oil
- 1 tablespoon chile-garlic sauce (see Note)
- 1 tablespoon reduced-sodium soy sauce
- 1/8 teaspoon ground white pepper
- Note: Chile-garlic sauce (also labeled chili-garlic sauce, or paste) is a blend of ground chiles, garlic and vinegar. It can be found in the Asian section of large supermarkets and will keep for up to 1 year in the refrigerator.
Wonder Fries
By mahto
Wash the potatoes and place them a deep pot
- 1 1/2 pound fingerling potatoes, each as close to the same size as possible
- 1/4 cup mayonnaise
- 2 teaspoons miso paste (brown is ideal, or try chickpea or brown rice miso)
- 1 to 2 teaspoon fresh lemon juice
- Oil for frying (I use rice bran, peanut, and/or safflower)
- 2 stalks of green onions, trimmed and thinly sliced
- Sea salt (optional)