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Recipes
Curried Fish Chowder
By mahto
1. WARM the oil in a large pot over medium heat
- SERVINGS: 8
- 2 Tbsp olive oil
- 1 lg onion, chopped
- 2 ribs celery, sliced
- 4 carrots, sliced
- 2 cloves garlic, minced
- 1 inch-long piece of fresh ginger, peeled and finely chopped
- 1 tsp curry powder
- 4 c (14 1/2 ounces each) low-sodium vegetable broth
- 2 c finely chopped potatoes
- 2 c diced salt-free tomatoes
- 1 lb firm-fleshed whitefish fillets, such as cod or haddock
- 1 c fresh or frozen peas
- 1 c coarsely chopped flat-leaf parsley
- Salt
- Ground black pepper
Slow-Cooked Short Ribs with Gremolata
By mahto
Makes 8 servings Season short ribs generously with salt and pepper; place in a large roasting pan and chill, uncov...
- 6 10" English-style bone-in beef short ribs (about 10 pounds)
- Kosher salt, freshly ground pepper
- 1/2 cup coarse fresh breadcrumbs
- 2 garlic cloves, finely grated
- 1 cup chopped fresh flat-leaf parsley
- 1/2 cup grated peeled horseradish or 2 tablespoons prepared horseradish
- 1 tablespoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 3 tablespoons olive oil, divided
- 4 lemons, halved
Butterscotch-frosted cupcakes
By mahto
1. PREHEAT oven to 350°F
- For the cupcakes:
- 1 box (18 1/4 oz) devil's food reduced-sugar cake mix
- For the frosting:
- 1 1/3 c fat-free milk
- 1 pkg (3.4 oz; 4 servings) sugar-free instant butterscotch pudding mix
- 2 pkg (1.3 oz each) whipped topping mix
- For the topping:
- 2 Tbsp finely ground walnuts
- 2 Tbsp brown sugar
- Pinch of ground cinnamon
- Pinch of ground nutmeg
Old-fashioned Linguine with White Clam Sauce
By mahto
In a 5 qt pot, heat water to a boil and cook pasta until al dente
- 3 tablespoons butter
- 3 tablespoons extra virgin olive oil
- 1 small diced onion
- 4 cloves garlic, minced
- 1 pinch crushed red pepper flakes
- 1 tablespoon lemon juice
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 tablespoon Old Bay Seasoning
- 3 cans minced/chopped clams, with juice
- 1 teaspoon parsley
- parmesan cheese
- 1 lb linguine or 1 lb thin spaghetti
Coconut Chicken with Pickled Pepper Collards
By mahto
MAKE THE COCONUT CHICKEN In a large bowl, combine the buttermilk, coconut milk and garlic
- COCONUT CHICKEN
- 2 cups buttermilk
- 3/4 cup unsweetened coconut milk
- 2 garlic cloves, minced
- 8 thin chicken cutlets (1 3/4 pounds)
- 3 cups panko (6 ounces)
- 3 tablespoons unsweetened shredded coconut
- Salt
- Freshly ground pepper
- Canola oil, for frying
- COLLARDS
- 3 tablespoons extra-virgin olive oil
- 2 large garlic cloves, halved
- 2 pounds young collard greensâstems and inner ribs removed, leaves thinly sliced
- 1 cup chicken stock
- Salt
- Freshly ground pepper
- 4 pickled jalapeños, seeded and thickly sliced
Grandma's Pumpkin Pie
By mahto
Preheat oven to 350°F. Whisk 1 1/2 cups canned pure pumpkin and 2 large eggs to blend well in a medium bowl
- 1 1/2 cups canned pure pumpkin
- 2 large eggs
- 1 cup whole milk
- 1/2 cup pure maple syrup (preferably Grade B)
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 9 " baked pie crust
- Sweetened whipped cream
- Bourbon
Mango Habanero Salsa
By mahto
Preheat oven to 425 degrees F (220 degrees C)
- 1 habanero pepper
- 1/2 mango - peeled, seeded, and cubed
- 1/3 large sweet onion, cut into 1/2-inch
- slices
- 1 tablespoon vegetable oil, or more as
- needed
- 1 clove garlic
- 1/4 cup fresh cilantro, or to taste
- 1 tablespoon lime juice
- 1 teaspoon salt
- ground black pepper to taste
- 1 pinch ground cumin, or to taste
Red Curry Shrimp Dumplings
By mahto
Roughly chop the shrimp into pieces, transfer the shrimp into a bowl and combine it with the red curry paste, fish ...
- 8 oz shelled and deveined shrimp
- 2 teaspoons red curry paste
- 2 teaspoon fish sauce
- 1 teaspoon cornstarch
- A little egg white
- Cilantro leaves, roughly chopped
- Dumpling wrappers
- Water, for wrapping
Quick Couscous with Chicken Recipe
By mahto
Rinse chicken, pat dry, and season with salt and pepper
- 1 (3 pounds) chicken, cut into serving pieces
- Salt and pepper to taste
- 2 Tablespoons cooking oil
- 1 onion, sliced
- 1 large carrot, diced
- 3 garlic cloves, minced
- 1 can (28 ounces) peeled whole plum tomatoes, drained and chopped (about 1 pound fresh tomatoes)
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- 2 cups defatted chicken broth or vegetable stock, divided use
- 1/4 cup dry white wine
- 1/2 teaspoon dried red chile flakes, harissa, or other hot pepper sauce
- 2 small zucchini, diced
- 3 Tablespoons tomato paste
- 1 can (15 ounces) cooked garbanzos (chick peas), rinsed and drained
- 4 Tablespoons chopped fresh cilantro or 3 Tablespoons chopped fresh parsley, divided
- 1 Tablespoon butter or margarine (optional)
- 1-1/2 cups quick-cooking or "instant" couscous
- Harissa or liquid pepper sauce
Half Time Hoisin Chicken Wings
By mahto
Preheat the oven to 375 degrees F (190 degrees C)
- cooking spray
- 1/2 cup hoisin sauce
- 1/3 cup low sodium teriyaki sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon chile-garlic sauce, or to
- taste
- 3 pounds chicken wings, cut apart at
- joints, wing tips discarded