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Recipes
Chimichurri Sauce for Steaks
By mahto
In a blender or food processor, combine the parsley, garlic, oil, vinegar, lemon juice, salt, ground black pepper a...
- 1 bunch fresh parsley, chopped
- 8 cloves garlic, minced
- 3/4 cup olive oil
- 1/4 cup sherry wine vinegar
- 3 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cayenne pepper
Banana Bread
By mahto
1. Place a cookie cutter, Mason jar ring, or a ring made from aluminum foil inside the slow cooker
- 1/2 cup, plus 2 tablespoons all-purpose flour
- 1/4 teaspoon baking soda
- Pinch of salt
- 3 tablespoons vegetable oil
- 1/4 cup light or dark brown sugar
- 1 large egg yolk
- 1/2 cup mashed banana
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1/4 cup walnuts, chopped
Jamaican Oxtail Stew Recipe
By mahto
Place beans in a small saucepan
- 1/3 cup dried small white beans
- 1 Tablespoon freshly rendered lard or vegetable oil
- 3 pound beef oxtails
- 3 cloves garlic, peeled and crushed
- 1 medium yellow onion, peeled and diced
- 1 medium tomato, diced
- 2 cups homemade beef stock or use canned
- 2 cups water (approximately)
- 2 Tablespoons freshly ground allspice, or to taste
- Salt and freshly ground black pepper to taste
- Few shots of Tabasco
Honey Sriracha Butter
By mahto
Makes 2 sticks butter | Prep Time: 10 Mins In a bowl, whisk the unsalted butter, honey, Sriracha, garlic and salt...
- 2 sticks unsalted butter, at room temperature
- 2 tablespoons honey
- 5 – 7 teaspoons Sriracha, or to taste
- 5 cloves garlic, minced
- Scant 1/4 teaspoon salt or to taste
Beetroot and vodka-cured salmon with pickled cucumber salad recipe
By mahto
Remove any pin bones from the salmon with fish tweezers
- For the salmon
- 500-600 g (1lb 2oz-1lb 5oz) side of salmon, boned, with skin left on
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1/2 tsp black peppercorns
- 2 tbsp coarse sea salt
- 1 1/2 tbsp granulated sugar
- 2 tbsp vodka
- zest 1/2 lemon
- 150 g (5oz) raw beetroot, peeled and grated (wear gloves)
- 3 tbsp grated horseradish
- 2 sprigs flat-leaf parsley, roughly chopped
- For the cucumber salad
- 1 cucumber, peeled, deseeded and ribboned
- 3 tbsp white wine vinegar
- 1 tbsp caster sugar
- 3 sprigs dill, roughly chopped
Sambousek
By mahto
For the dough: Put the flour in a mixer and then add the sugar, salt, yeast and oil
- Dough:
- 5 pounds flour, plus more for dusting
- 1/4 cup sugar
- 5 tablespoons kosher salt
- 1 tablespoon dried yeast
- 1/4 cup canola oil, plus more for sprinkling
- 5 cups cold water
- Meat:
- 1 1/2 pounds yellow Spanish onions, chopped
- 6 tablespoons butter OR 1/4 cup canola oil
- 1 teaspoon allspice
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 3 pounds ground sirloin
- 8 ounces pine nuts
- 5 cups canola oil, for frying
Cherry-Almond Smoothie
By mahto
In a blender combine yogurt, almond milk, cherries, honey, and almond extract
- 1/2 cup plain Greek yogurt
- 1/2 cup plain almond milk
- 1/2 cup dark sweet cherries
- 1 tablespoon honey
- 1/2 teaspoon almond extract
Kiwi-Pineapple Smoothies
By mahto
In a blender combine spinach, the 1 cup kiwifruit, the banana, yogurt, the 1/4 cup pineapple, the orange juice, and...
- 2 cups fresh baby spinach
- 1 cup peeled, sliced kiwifruit
- 1 banana, sliced
- 1/2 cup plain low-fat yogurt
- 1/4 cup chopped fresh pineapple
- 1/2 cup orange juice
- 2 tablespoons flaxseed meal or chia seeds*
- Chopped fresh pineapple and/or peeled kiwifruit slices (optional)
Nikujaga / Japanese Beef and Potato Stew
By mahto
1.Cook snow peas in boiling water for a minute
- 10 snow peas, cooked
- 4-5 potatoes
- 2 onions
- 1 carrot
- 1 tsp oil
- 1/2 lb beef, thinly sliced
- 1 c water
- 4 Tbsp sugar
- 1/2 tsp salt
- 4 Tbsp soy sauce
- 2 Tbsp Sake
- 2 Tbsp Mirin
Quinoa with Grilled Zucchini, Garbanzo Beans, and Cumin
By mahto
Combine garbanzo beans and lemon juice in large bowl
- 1 15-ounce can garbanzo beans (chickpeas), drained
- 3 tablespoons fresh lemon juice
- 5 tablespoons extra-virgin olive oil, divided
- 2 garlic cloves, peeled
- 2 teaspoons cumin seeds
- 1 teaspoon turmeric, divided
- 1 teaspoon smoked paprika,* divided
- 2 cups water
- 1 cup quinoa (about 6 ounces),** rinsed well, drained
- 1 teaspoon coarse kosher salt
- 1 1/2 pounds medium zucchini (about 5), trimmed, quartered lengthwise
- 1 1/2 teaspoons ground cumin
- 4 green onions, thinly sliced
- 1/4 cup chopped fresh Italian parsley