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Recipes
Really Good Rum Balls
By MystiQ
By The Canadian Living Test Kitchen There are rum ball recipes galore, but none better than this one
- 1 cup icing sugar
- 1 cup ground almonds
- 3 oz bittersweet chocolate, grated
- 1/3 cup dark rum
- 1 tsp vanilla
- 1/2 cup chocolate sprinkles
Marinara Sauce
By MystiQ
Smash 6 cloves of garlic with the back of a knife
- 6 cloves garlic
- 6 Tablespoons extra-virgin olive oil
- 28 oz can of whole plum tomatoes (packed in only tomato juice)
- salt and fresh cracked pepper to taste
- 3-4 leaves fresh basil for garnish
Sunday Roast Beef and Gravy
By MystiQ
Recipe courtesy Claire Robinson
- 1 (3 to 4-pound) bone-in rib-eye roast
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
- 1 large shallot, finely chopped
- 1/2 bottle drinking red wine, such as Malbec
- 5 cups beef stock
Chicken Alfredo Casserole
By MystiQ
Cook pasta according to package (Al dente) then drain
- 1 - 8 oz package Penne pasta (cooked, Al dente)
- 3 - boneless, skinless chicken breasts, cooked
- 1/8 - teaspoon thyme
- 1/8 - teaspoon poultry seasoning
- salt and pepper to taste (white pepper if you have it)
- 1 - tablespoon olive oil
- 6 - tablespoons butter
- 1 - tablespoon onion, chopped
- 1 1/2 - cloves garlic, minced
- 2 - tablespoons flour
- 1 1/2 - cups heavy cream
- 1 1/2 - cups low fat milk (or use all half & half)
- 1 - cup + 2/3 cup Kraft Italian Five Cheese Blend w/cream cheese, separated
- Italian Seasoning, garnish
General Tao's Tofu
By MystiQ
1. Heat a thin layer of vegetable oil in a large pan until hot but not smoking
- 16 oz container extra firm tofu, drained, pressed, and cut into cubes
- flour, in a shallow dish
- 2 tbsp vegetable oil, plus more for frying
- 4 chopped green onions
- 1.5 tbsp minced ginger
- 1.5 tbsp minced garlic
- 1 cup vegetable stock
- 3 tbsp soy sauce
- 6 tbsp sugar
- to taste a pinch of red pepper flakes to taste
- 1.5 tbsp white wine vinegar
- 1.5 tbsp cornstarch dissolved in 3 tbsp cold water
- 1 lb broccoli, steamed
Crispy Shrimp Pasta
By MystiQ
Cook pasta according to package directions
- 4 oz fettuccine pasta
- 3/4 lb raw shrimp, peeled, deveined and tails removed
- 1 tsp kosher salt
- 1 tsp freshly ground pepper
- 2 tbsp flour
- 1 tbsp olive oil
- 1 tbsp butter
- 1 1/4 cups low-sodium chicken broth
- 1/2 cup whipping cream
- 1/2 tsp cajun seasoning
Bone-in Pork Loin with Dijon Sauce
By MystiQ
For the pork loin Process garlic and rosemary needles in a mini food processor (but you can do this by hand!) unti...
- For the pork loin
- 2 to 3 cloves garlic, peeled
- 2 to 3 tablespoons fresh rosemary needles
- 3 tablespoons good quality olive oil
- Salt and pepper, to taste
- 1 (4 pound) bone-in pork loin, frenched
- For the sauce
- 1 and 1/2 cups red wine
- 4 tablespoons Dijon mustard
- 4 tablespoons low sodium soy sauce
- Pan drippings from roast
- 1/4 cup heavy cream
Zucchini Enchiladas
By MystiQ
Preheat oven to 350º. In large skillet over medium heat, heat oil
- 1 tbsp. extra-virgin olive oil
- 1 large onion, chopped
- kosher salt
- 2 cloves garlic, minced
- 2 tsp. ground cumin
- 2 tsp. chili powder
- 3 c. Shredded chicken
- 1 1/3 c. red enchilada sauce, divided
- 4 large zucchini, halved lengthwise
- 1 c. Shredded Monterey Jack
- 1 c. shredded Cheddar
- Sour cream, for drizzling
- Fresh cilantro leaves, for garnish
"The Heat Is On" Spicy Cold Noodles
By MystiQ
Cook spaghetti as directed, then allow to cool in shallow cold water bath
- 12 oz Spaghetti Noodles
- 3/4 cup Peanut Butter & Co. "The Heat Is On" PB
- 1/2 cup Chicken Broth
- 3 tbsps Reduced Sodium Soy Sauce
- 3 tbsps Sesame Oil
- 1 1/2 tbsps Worcestershire
- 3 tbsps Light Brown Sugar
- 2 tsps Crushed or Minced Garlic
- Scallions & Peanuts to top
Roasted Mahimahi with Citrus Vinaigrette
By MystiQ
Preheat an oven to 400°F
- 1 lemon
- Olive oil for brushing
- 4 mahimahi fillets, each 5 to 6 oz.
- 4 tsp. grated lemon zest
- 4 tsp. grated lime zest
- Coarse kosher salt and freshly ground pepper, to taste
- 2 tsp. Dijon mustard
- 1/3 cup extra-virgin olive oil
- 1 shallot, minced