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Recipes
Pasta Primavera
By MystiQ
Method 1 Get a large pot of water boiling
- 1/2 pound angel hair pasta or spaghetti
- 1 small bunch broccoli, about 1 heaping cup of florets
- 1 small zucchini, diced
- 4 asparagus spears
- 1/2 cup peas, fresh or frozen
- 1/2 cup snow peas
- 3 minced garlic cloves
- 3 Roma or other paste tomatoes, seeded and diced
- 12 basil leaves, chopped
- 4 Tbsp. butter
- 1/4 cup chicken broth (use vegetable broth for vegetarian option)
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- Salt
Chicken in Mustard
By MystiQ
Recipe courtesy Melissa d'Arabian
- 1 1/2 to 2 pounds chicken thighs, skin removed
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil, divided
- 1 onion, chopped
- 1/4 pound white button mushrooms, quartered
- 3 cloves garlic, minced
- 1 tomato, chopped
- 1 tablespoon flour
- 1 teaspoon dried tarragon
- 1/2 cup white wine
- 1 cup chicken stock, plus more if needed
- 1/4 cup Dijon mustard
- 2 tablespoons sour cream
- Super Buttered Noodles, recipe follows
- 2 chicken bouillon cubes
- 1 pound egg noodles
- 3 tablespoons butter, softened
- 1 tablespoon sour cream
- Chopped fresh parsley, for garnish
- Kosher salt and freshly ground black pepper
Butterscotch Pecan Cookie Mix in a Jar
By MystiQ
Combine the flour, baking soda and salt in a small bowl
- 1-1/4 cups of all-purpose flour
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of kosher salt
- 3/4 cup of firmly packed Domino® Light Brown Sugar
- 1 cup of butterscotch chips
- 3/4 cup of chopped pecans
- 2/3 cup softened butter or margarine
- 1 egg
- 1/2 teaspoon vanilla until combined.
Real Meatballs & Spaghetti
By MystiQ
Directions Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup wa...
- For the sauce:
- 1/2 pound ground veal
- 1/2 pound ground pork
- 1 pound ground beef
- 1 cup fresh white bread crumbs (4 slices, crusts removed)
- 1/4 cup seasoned dry bread crumbs
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 cup freshly grated Parmesan cheese
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 extra-large egg, beaten
- Vegetable oil
- Olive oil
- 1 tablespoon good olive oil
- 1 cup chopped yellow onion (1 onion)
- 1 1/2 teaspoons minced garlic
- 1/2 cup good red wine, such as Chianti
- 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds spaghetti, cooked according to package directions
- Freshly grated Parmesan
Turkey Tetrazzini
By MystiQ
Cook pasta until not quite done - al dente according to package instructions (it will finish cooking in the oven
- 1-1/2 pound Thin Spaghetti, Broken In Half
- 4 Tablespoons Butter
- 4 cloves Garlic, Minced
- 1 pound White Mushrooms, Quartered
- 1/2 teaspoon Salt
- 1 cup White Wine
- 1/3 cup Flour
- 4 cups Turkey (or Chicken) Broth
- 1 block 8 Ounce Cream Cheese
- 3 cups Cooked (leftover) Turkey, Shredded Or Diced
- 1 cup Finely Chopped Black Olives
- 1-1/2 cup Frozen Green Peas
- 4 slices Bacon, Fried And Cut Into Bits
- 1 cup Grated Monterey Jack Cheese
- 1 cup Grated Parmesan Cheese
- Salt And Pepper, to taste
- Extra Broth For Thinning
- 1 cup Panko Bread Crumbs
Basic Pie Dough
By MystiQ
Place the flour and the sugar in the bowl of a food processor, using the dough blade
- single crust pie
- 1 3/4 cup of all purpose flour
- 1 Tsp. of sugar
- 12 Tbs. of cold butter
- 1/4 cup of ice water
Szechuan Pork with Vegetables
By MystiQ
Combine the broth, cornstarch, soy sauce, and chili garlic sauce in a cup; set aside
- 1 1/2 tsp regular butter
- 1 1/2 tsp olive oil
- 1 large onion, minced
- 1 pound raw lean ground pork
- 1 large egg, beaten
- 1/4 tsp red pepper flakes
- 3/4 tsp table salt
- 1 Tbsp parsley, fresh, finely minced
- 1/2 tsp Italian seasoning
- 1/4 cup chicken or beef broth
- 1/4 cup white wine
The Ultimate Paella
By MystiQ
Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator
- Spice Mix for chicken, recipe follows
- 1 (3-pound) frying chicken, cut into 10 pieces
- 1/4 cup extra-virgin olive oil
- 2 Spanish chorizo sausages, thickly sliced
- Kosher salt and freshly ground pepper
- 1 Spanish onion, diced
- 4 garlic cloves, crushed
- Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
- 1 (15-ounce) can whole tomatoes, drained and hand-crushed
- 4 cups short grain Spanish rice
- 6 cups water, warm
- Generous pinch saffron threads
- 1 dozen littleneck clams, scrubbed
- 1 pound jumbo shrimp, peeled and de-veined
- 2 lobster tails
- 1/2 cup sweet peas, frozen and thawed
- Lemon wedges, for serving
- Large paella pan or wide shallow skillet
- 1 tablespoon sweet paprika
- 2 teaspoons dried oregano
- Kosher salt and freshly ground pepper
Caramelized Onion Quiche
By MystiQ
Note that although this recipe calls for making a pie crust from scratch, you can easily use an already prepared fr...
- 1 recipe pie dough (see Pâte Brisée recipe)
- 2 tablespoons olive oil
- 2-3 large red onions (about one pound total), sliced
- Salt and freshly ground pepper
- 1 teaspoon balsamic vinegar
- 1/2 cup milk
- 1/2 cup heavy cream
- 3 large eggs
- Pinch nutmeg
- 6 ounces Gruyère cheese, grated (1 1/2 cups)
Shrimp Scampi With Roasted Peppers and Spinach
By MystiQ
Prep Bring water to boil for pasta
- 3 cloves garlic, thinly sliced
- 1 oz Deli Parmesan cheese, finely grated
- 8 oz linguine pasta
- 2 tablespoons olive oil
- 1/2 cup sweet pepper bruschetta topping
- 12 oz peeled/deveined shrimp, thawed
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon pepper, divided
- 1/2 cup reduced-sodium chicken broth (or stock)
- 3 tablespoons unsalted butter
- 4 cups baby spinach leaves (6 oz)