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Recipes
Pina Colada Smoothie
By mahto
In a blender combine yogurt, coconut milk, pineapple, banana, honey and vanilla
- 1/2 cup vanilla yogurt
- 1/2 cup unsweetened coconut milk
- 1/2 cup pineapple chunks
- 1/2 banana
- 1 tablespoon honey
- 1/4 teaspoon vanilla
Bacon Queso Fundido
By mahto
Heat the oil in an 8-inch non-stick skillet over medium heat
- 3 strips thick-sliced bacon
- 1 medium white onion, diced
- 2 serranos or 1 large jalapeno, stemmed, seeded and finely diced
- 1/4 cup diced sun-dried tomatoes
- 3 tablespoons Negra Modelo Beer
- 8 ounces Monterey Jack cheese, shredded (about 2 cups)
- 1/4 chopped cilantro
- Warm corn or flour tortillas or tortilla chips
- Jalapeno Cilantro Salsa for topping
- 4-5 jalapeños, seeded, deveined and cut in large chunks
- 1 medium sized bunch of cilantro, which is about a little over 1 cup of packed cilantro leaves
- 2 garlic cloves
- Juice of 2 limes
- 1/2 to 3/4 cup of olive oil, adjust based on how thick you want the salsa
- Salt to taste
- Instructions
- 1 .Place all the ingredients in a mini food processor or blender, mix/blend until all the ingredients are completely crushed and the sauce is smooth. Make sure the sauce is blended well enough so that the olive oil is well mixed into the salsa.
- 2 .Use immediately or refrigerate until ready to use. The salsa is best if used the same day it’s prepared.
Slow-Cooker Chicken Tikka Masala
By mahto
In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, ¾ teaspoon salt, ...
- 1 15-ounce can crushed tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons tomato paste
- 2 teaspoons garam masala (Indian spice blend)
- kosher salt and black pepper
- 1 1/2 pounds boneless, skinless chicken thighs (about 8)
- 1/2 English cucumber, halved and thinly sliced
- 1/4 cup fresh cilantro leaves
- 1 tablespoon fresh lemon juice
- 1 cup basmati or some other long-grain white rice
- 1/2 cup heavy cream
Chicken and Smoked-Sausage Gumbo
By mahto
In a large stainless-steel pot, heat the oil over moderate heat
- 3 tablespoons cooking oil
- 3 tablespoons flour
- 1 onion, chopped
- 2 ribs celery, chopped
- 1 green bell pepper, chopped
- 1 10-ounce package frozen sliced okra
- 1 bay leaf
- 1 1/2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1/4 teaspoon fresh-ground black pepper
- 1/4 teaspoon cayenne
- 1 3/4 cups canned crushed tomatoes in thick puree (one 15-ounce can)
- 1 quart canned low-sodium chicken broth or homemade stock
- 1/2 pound smoked sausage, halved lengthwise and cut crosswise into 1/4-inch slices
- 1 pound boneless, skinless chicken breasts, cut into 3/4-inch pieces
- 3/4 cup long-grain rice
Outback Steakhouse Steak Seasoning
By mahto
Mix all ingredients together in a small bowl
- 1 teaspoon Salt 1/4 teaspoon ground coriander
- 2 teaspoon Paprika 1/4 teaspoon Ground Turmeric
- 1 teaspoon Freshly-ground black pepper 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Onion powder 1/8 teaspoon Ground cayenne pepper; OPTIONAL!!!
- 1/2 teaspoon Garlic powder
Pizza-Style Macaroni
By mahto
•In a large bowl, stir together first 8 ingredients; stir in 1-1/2 cups cheese
- 1 (8-ounce) package elbow macaroni, uncooked
- 1 (14-ounce) jar pizza sauce
- 1 (10-3/4-ounce) can Cheddar cheese soup, undiluted
- 1 cup water
- 1 (8-ounce) package sliced pepperoni, chopped
- 1 large green bell pepper, chopped
- 1 (2.25-ounce) can sliced ripe olives, drained
- 2 teaspoons dried Italian seasoning
- 2 cups (8 ounces) 6-cheese Italian blend shredded cheese, divided
Roast Goose with Pork, Prune and Chestnut Stuffing
By mahto
In a small bowl, cover the prunes with the brandy and let stand for 30 minutes
- 1 cup pitted prunes
- 1 cup brandy
- 7 tablespoons unsalted butter
- 1 cup minced onion
- One 10- to 12-pound goose, liver chopped (see Note)
- 1/4 cup ruby port
- 1 pound fatty ground pork
- 2 large eggs, lightly beaten
- Generous pinch of ground allspice
- 1 teaspoon chopped thyme leaves
- 1 garlic clove, minced
- Kosher salt
- Freshly ground pepper
- 15 ounces cooked and peeled chestnuts, coarsely chopped
- Boiling water
- 3 cups chicken stock
Fried Chicken
By mahto
Cut the whole chickens into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside
- 2 whole free-range, organic chickens
- Vegetable oil of choice, for frying the chicken
- 6 cups all-purpose flour
- 5 tablespoons salt
- 4 tablespoons ground black pepper
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 2 teaspoons cayenne pepper
- 2 cups buttermilk
Gazpacho
By mahto
1. RESERVE some chopped tomato and cucumber for garnish
- SERVINGS: 6
- 5 lg tomatoes, peeled and chopped
- 1 1/2 c chopped, peeled hothouse cucumber
- 1 lg red bell pepper, chopped
- 2 ribs celery, chopped
- 1 sm white onion, chopped
- 2 cloves garlic, minced
- 3/4 c reduced-sodium tomato juice
- 1 c reduced-sodium, fat-free beef broth
- 1/4 c chopped fresh parsley, plus sprigs for garnish
- 1 Tbsp balsamic vinegar (optional)
- 2 dashes tabasco sauce
- Salt
- Ground black pepper
Hot and Spicy Fajitas
By mahto
In a large skillet, heat olive oil over medium-high heat
- Guacamole :
- 2 tablespoons olive oil
- 1 white onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 6 button mushrooms, sliced
- 6 green onions, sliced
- 1 carrot, cut into julienne strips
- Salt
- Black pepper
- Soy sauce
- 1/2 pound chicken breast strips
- 1/2 pound skirt steak
- 1/2 pound shrimp, peeled and de-veined
- 1/2 pound Cajun sausage
- Assorted chiles (recommended: habanero, pasilla, Anaheim, jalapeno), roasted
- 1 lime, juiced
- 4 avocados, mashed
- 1 tomato, diced
- 1 white onion, diced
- 2 teaspoons finely chopped cilantro leaves
- 1 lime, juiced
- 2 teaspoons finely grated Parmesan
- 1 teaspoon hot sauce
- Salt
- Pepper
- Salsa :
- 4 tomatoes
- 2 white onions
- 2 chiles (recommended: habanero, pasilla, Anaheim, yellow, or jalapeno), roasted
- Olive oil
- Black pepper
- Chili powder
- 1 lime, juiced
- 1 tablespoon chopped cilantro
- Cumin
- Garlic salt