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Recipes
Rosemary and Garlic Roast Leg of Lamb
By MystiQ
Recipe courtesy Emeril Lagasse, 2004
- 1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
- 1/4 cup fresh lemon juice
- 8 cloves garlic, minced
- 3 tablespoons chopped fresh rosemary leaves
- 1 tablespoon salt
- 2 teaspoons coarsely ground black pepper
- 1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)
- 2 cups diced onions
- 2 cups chicken stock
- 1 cup red wine
CREAMY NEW ORLEANS PRALINES
By MystiQ
Combine sugar, buttermilk, corn syrup and salt in a very large pan (it will foam considerably when soda is added), ...
- 3 cups sugar
- 1 cup buttermilk
- 1/4 cup light corn syrup
- 1 pinch salt
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 quart pecans
Nachos
By MystiQ
Cook chili in small saucepan on medium heat 5 to 6 min
- 1 can(15 oz.)chili without beans
- 1 tub(10 oz.)PHILADELPHIA Santa Fe Blend Cooking Creme
- 4 cupsshreddedMonterey Jack cheese
- 1 pkg.(16 oz.)tortilla chips
- 1 can(15 oz.)black beans, rinsed
- 1 jar(8 oz.)salsa
Chicken Bacon Florentine Fettuccine
By MystiQ
PREPARATION 1. Heat the oil in a pot over high heat
- Servings: 3-4
- INGREDIENTS
- 2 tablespoons olive oil
- 2 chicken breasts, sliced thinly into strips
- 5 ounces spinach
- 1 cup tomatoes, diced
- 8 strips bacon, cooked and finely chopped
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 cups milk
- 12 ounces cooked fettucine
- 1 cup parmesan, shredded
FIG AND VANILLA JAM
By MystiQ
Put the figs in a preserving pan or a large heavy-bottomed saucepan with the lemon zest and juice, chopped apple an...
- Makes about 2 1/2 pounds
- Takes 50-55 minutes
- Keeps 6 months
- 1 1/2 pounds ripe figs with soft skins, trimmed and cut into quarters
- Zest and juice of one organic lemon, washed
- 1 small cooking apple, peeled, cored, and coarsely chopped
- 1 vanilla bean, sliced lengthwise
- 3 1/2 cups granulated sugar
Grilled Vegetable Ratatouille
By MystiQ
Courtesy Emeril Lagasse, 2003 Prep Time: 30 min Cook Time:40 min
- 1 large head garlic, top sliced off to expose tips
- 5 tablespoons extra-virgin olive oil
- 2 1/4 teaspoons salt
- 1 3/4 teaspoons freshly ground black pepper
- 2 large, ripe tomatoes (about 3/4 pound), halved
- 1 lb. eggplant, cut lengthwise in 1/2-inch slices
- 1/2 lb. zucchini, cut lengthwise into 1/2-inch slices
- 1/2 lb. yellow squash, cut lengthwise in 1/2-inch slices
- 1/2 lb. red onion, sliced into 1/2-inch rings
- 1 medium red bell pepper, stem, cut in 1/2 lengthwise
- 1 medium yellow bell pepper, cut in 1/2 lengthwise
- 1/4 cup sherry vinegar
- 3 tablespoons minced fresh basil leaves
- 2 tablespoons minced fresh parsley leaves
- 1 tablespoon chopped fresh thyme leaves
- Freshly grated Parmesan, garnish
Hearty Manicotti
By MystiQ
Combine 1/4 cup water and sausage in large covered saucepan; cook over medium heat 5 minutes
- 1 lb. sweet Italian sausage links
- 1 lb. ground beef
- 1 medium onion, finely chopped
- 2 cans (8 oz. each) tomato sauce
- 1 can (6 oz.) tomato paste
- 1 tsp. sugar
- 1/2 tsp. pepper
- 2-1/2 tsp. dried basil, divided
- 1-1/2 tsp. salt, divided
- 2 eggs, beaten
- 4 cups (30 oz.) Sargento® Whole Milk Ricotta Cheese
- 1-1/4 cups (5 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese
- 3-1/2 cups (15 oz.) Sargento® Traditional Cut Shredded Mozzarella Cheese, divided
- 1/4 cup chopped parsley
- 1 pkg. (8 oz.) manicotti shells, cooked according to package directions
Spinach pie
By MystiQ
Preheat oven to 350 degrees F (175 degrees C)
- 3 tablespoons olive oil
- 1 large onion, chopped
- 1 bunch green onions, chopped
- 2 cloves garlic, minced
- 2 pounds spinach, rinsed and chopped
- 1/2 cup chopped fresh parsley
- 2 eggs, lightly beaten
- 1/2 cup ricotta cheese
- 1 cup crumbled feta cheese
- 8 sheets phyllo dough
- 1/4 cup olive oil
Pineapple Upside Down Cupcakes
By MystiQ
Spray a muffin tin generously with cooking spray
- Cooking Spray
- 1/3 cup melted butter
- 1/3 cup brown sugar (packed)
- 20 oz pineapple chunks
- 1 cup flour
- 3/4 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup pineapple juice
- 1/2 tsp vanilla
- 1 egg
- 1/4 cup butter
- Whipped cream (optional)
- Maraschino cherries (optional)
Barbecued Chinese Chicken Lettuce Wraps
By MystiQ
Recipe courtesy Rachael Ray
- 2 cups, 4 handfuls, fresh shiitake mushrooms
- 1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
- 2 tablespoons light colored oil, such as vegetable oil or peanut oil
- Coarse salt and coarse black pepper
- 3 cloves garlic, chopped
- 1 inch ginger root, finely chopped or grated, optional
- 1 orange, zested
- 1/2 red bell pepper, diced small
- 1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
- 3 scallions, chopped
- 3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
- 1/2 large head iceberg lettuce, core removed, head quartered
- Wedges of navel orange -- platter garnish