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Nacho Potato Skins

Nacho Potato Skins

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Heat oven to 425 degree F

  • 6 medium potatoes, such as russet (2 pounds)
  • Cooking oil, shortening, butter, or margarine
  • 1/4 cup of butter or margarine, melted
  • 1/4 teaspoon of seasoned salt
  • Ground red pepper
  • 4 ounces of co-jack cheese, cheddar cheese, or Monterey Jack cheese with peppers, shredded (1 cup)
  • Toppers, such as dairy sour cream, salsa, guacamole, chopped tomato, chopped sweet pepper, sliced green onion, sliced pitted ripe olives, or snipped fresh cilantro
4.6/5 (14 Votes)

Caramelized Butternut Squash Wedges with a Sage Hazelnut Pesto

Caramelized Butternut Squash Wedges with a Sage Hazelnut Pesto

By

Preheat the oven to 500 and place a rack in the lowest slot in the oven

  • Sage, Hazelnut, Ricotta Salata Pesto:
  • 1/4 cup sage, chopped
  • 4-5 tablespoons olive oil
  • 1 clove garlic, smashed
  • 1/3 cup hazelnuts, toasted
  • 1/4 cup + 2 tablespoons ricotta salata, crumbled or chopped until a medium fine crumble
  • salt
  • Butternut Squash:
  • 2 butternut squashes [about 3.5 lbs total when unpeeled]
  • 2 tablespoons olive oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/4-1/2 teaspoon cayenne, depending on taste
4.7/5 (7 Votes)

Prosciutto-Wrapped Shrimp with Bourbon Barbecue Sauce

Prosciutto-Wrapped Shrimp with Bourbon Barbecue Sauce

By

MAKE THE BARBECUE SAUCE In a medium skillet, heat the olive oil

  • Barbecue sauce
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, halved and thinly sliced
  • 1 teaspoon chopped rosemary leaves
  • 1 teaspoon chopped garlic
  • 2 tablespoons bourbon
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 cup prepared barbecue sauce, preferably a less sweet brand
  • Dash of Worcestershire sauce
  • Dash of hot sauce
  • Salt
  • Freshly ground black pepper
  • Shrimp
  • 24 extra-large shrimp, shelled and deveined
  • 1 tablespoon extra-virgin olive oil
  • Salt
  • Freshly ground black pepper
  • 12 slices of prosciutto, halved lengthwise
  • 2 tablespoons chopped flat-leaf parsley
  • Lime wedges, for serving
4.7/5 (3 Votes)

Buffalo Green Juice

Buffalo Green Juice

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Makes 2 servings, active time 5 minutes, total time 5 minutes Stir juices and hot sauce together thoroughly, divid...

  • 1/2 cup (4 ounces) fresh cucumber juice from about 1 medium cucumber
  • 3 tablespoons (1 1/2 ounces) fresh kale juice from about 4 medium leaves kale
  • 1/4 cup (2 ounces) fresh carrot juice from about 1 large carrot
  • 1 teaspoon fresh garlic juice from about 2 medium cloves garlic
  • 3 tablespoons (1 1/2 ounces) fresh lemon juice from about 1 medium lemon, peel and pith removed
  • 1/2 cup (4 ounces) fresh celery juice from about 3 medium celery stalks
  • Frank's Red Hot or other favorite vinegary hot sauce, to taste
0/5 (0 Votes)

Scallops with Fennel Grenobloise

Scallops with Fennel Grenobloise

By

In a large nonstick skillet, heat the olive oil

  • 2 tablespoons extra-virgin olive oil
  • 1 pound sea scallops
  • Kosher salt
  • Freshly ground pepper
  • 2 tablespoons unsalted butter
  • 1 medium fennel bulb—trimmed, halved and thinly sliced, fronds reserved for garnish
  • 2 tablespoons drained capers
  • 2 tablespoons fresh lemon juice, plus lemon wedges for serving
  • 2 tablespoons chopped flat-leaf parsley
4.3/5 (14 Votes)

Nuoc Cham Sauce

Nuoc Cham Sauce

By

Pound the garlic and chile in a large mortar with a pestle until pasty

  • 1 clove garlic, peeled
  • 1/4 red Thai bird's eye chile
  • 1/4 cup fish sauce
  • 1/4 cup sugar
  • 1 tablespoon fresh lime juice
0/5 (0 Votes)

Megan's Ginger Snaps

Megan's Ginger Snaps

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in a medium-sized mixing bowl, stir together the flour, baking soda, and dry spices

  • Makes 42 cookies
  • 1 3/4 cup whole wheat flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 cup packed light brown sugar
  • 5 ounces unsalted butter, at room temperature
  • 3 ounces molasses
  • 1 large egg
  • 1 tablespoon grated fresh ginger
  • 5 ounces candied ginger, finely chopped
  • Demerara sugar, for coating
4.4/5 (10 Votes)

Bacon and Bourbon Thanksgiving Stuffing

Bacon and Bourbon Thanksgiving Stuffing

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Preheat oven to 350 degrees F (175 degrees C)

  • 1 pound thick-cut bacon, chopped
  • 1 cup butter
  • 2 large onions, peeled and chopped
  • 5 celery stalks, diced
  • 2 cloves garlic, minced
  • 2 tablespoons dried rosemary
  • 1 (1 pound) loaf day-old pumpernickel bread, cubed
  • 1 (1 pound) loaf day-old dark rye bread, cubed
  • 8 eggs, lightly beaten
  • 1 tablespoon dried thyme
  • 3 tablespoons dried sage leaves
  • 2 quarts chicken stock (more as needed)
  • 1 cup good quality bourbon whiskey
4.4/5 (16 Votes)

Cinnamon French Toast Bake

Cinnamon French Toast Bake

By

Heat oven to 375 degrees F

  • Garnish:
  • 1/4 cup LAND O LAKES Butter, melted
  • 2 (12.4 ounce) cans Pillsbury Refrigerated Cinnamon Rolls with Icing
  • 6 LAND O LAKES Eggs
  • 1/2 cup heavy whipping cream
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla
  • 1 cup Fisher Chef's Naturals Chopped Pecans
  • 1 cup maple syrup
  • Icing from cinnamon rolls
  • Powdered sugar
  • 1/2 cup maple syrup (optional)
4.6/5 (20 Votes)

Cowboy Steak with Coffee and Chili Rub

Cowboy Steak with Coffee and Chili Rub

By

Spray a large nonstick skillet with cooking spray and preheat it over medium-high heat

  • 1 1/2 teaspoons ancho chili powder, or other chili powder
  • 1 1/2 teaspoons fine ground espresso coffee
  • 1/2 teaspoon brown sugar
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/4 pound shoulder center steak (Ranch Steak), or top sirloin, about 1 1/4-inch thick
4.4/5 (16 Votes)