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Recipes
Zuppa Toscana, Olive Garden
By MystiQ
1.Sauté Italian sausage and crushed red pepper in a large pot
- 1 lb ground Italian sausage
- 1 1/2 tsp crushed red peppers
- 1 large diced white onion
- 4 Tbsp bacon pieces (I bought the REAL bacon pieces in the salad section, worked great and not as much grease)
- 2 tsp garlic puree
- 10 cups water
- 5 cubes of chicken bouillon
- 1 cup heavy cream
- 1 lb sliced Russet potatoes, or about 3 large potatoes (sliced with skins left on)
- 1/4 of a bunch of kale chopped (I used my kitchen shears)
Sour Cream Apple Crumble Bars – 12 Tomatoes
By MystiQ
When it comes to desserts, we don’t usually think of sour cream as being a key ingredient, but it definitely is h...
- Filling:
- 2 2 2 cups quick-cooking oats
- 1 1 1 cup (2 sticks) unsalted butter, room temperature
- 1 1 1 cup all-purpose flour
- 1 1 1 cup walnuts, roughly chopped
- 3/4 3/4 3/4 cup brown sugar
- 1/4 1/4 1/4 cup sugar
- 1 1 1 teaspoon baking soda
- 1 1/2 1 1/2 1/2 teaspoons cinnamon
- 1/2 1/2 1/2 teaspoon salt
- 1/4 1/4 1/4 teaspoon nutmeg
- 1/4 1/4 1/4 teaspoon allspice
- 2 2 2 cups apples, peeled and shredded
- 1 1 1 cup sour cream
- 3/4 3/4 3/4 cup sugar
- 1 1 1 large egg
- 1 1 1 tablespoon honey
- 1 1 1 teaspoon vanilla extract
Mediterranean Eggplant Steaks and Orzo Salad with Walnuts, Oregano and Tomatoes
By MystiQ
Recipe courtesy Rachael Ray, 2007
- Salt
- 1/2 pound orzo pasta
- 2 medium eggplant, cut into 8 steaks lengthwise, 1-inch thick
- Extra-virgin olive oil, for grilling eggplant, plus 5 tablespoons, divided
- Pepper
- 2 (10-ounce) boxes frozen spinach, defrosted
- 2 roasted red peppers, pat dry and chopped
- 2 or 3 cloves garlic, grated
- Handful pitted olives, chopped
- 1 (16-ounce) tub hummus (recommended: Tribe of Two Sheiks 40 Spice)
- 2 cups bread crumbs
- Handful fresh flat-leaf parsley
- 1 cup toasted and coarsely chopped walnuts
- 1 pint grape or cherry tomatoes
- 1 cup feta cheese crumbles
- 2 to 3 stems fresh oregano, leaves stripped from stems and finely chopped
- 1 lemon, zested and juiced
Beef Pho
By MystiQ
"Authentic South Vietnamese Style Pho
- TOPPINGS:
- 5 pounds beef knuckle, with meat
- 2 pounds beef oxtail
- 1 white (daikon) radish, sliced
- 2 onions, chopped
- 2 ounces whole star anise pods
- 1/2 cinnamon stick
- 2 whole cloves
- 1 teaspoon black peppercorns
- 1 slice fresh ginger root
- 1 tablespoon white sugar
- 1 tablespoon salt
- 1 tablespoon fish sauce
- 1 1/2 pounds dried flat rice noodles
- 1/2 pound frozen beef sirloin
- sriracha hot pepper sauce
- hoisin sauce
- thinly sliced onion
- chopped fresh cilantro
- bean sprouts (mung beans)
- sweet Thai basil
- thinly sliced green onion
- limes, quartered
CRÈME PÂTISSIÈRE
By MystiQ
Dans une casserole, hors du feu, mélanger le sucre et la farine
- 150 ml (2/3 tasse) de sucre
- 75 ml (1/3 tasse) de farine tout usage non blanchie
- 2 oeufs
- 500 ml (2 tasses) de lait, chaud
- 2 ,5 ml (1/2 c. à thé) d’extrait de vanille
TURKEY PHO
By MystiQ
Makes 2 big bowls of soup Heat a cast-iron skillet or frying pan over medium heat
- FOR THE SPICES:
- 2 tablespoons coriander seeds
- 4 whole cloves
- 4 whole star anise
- 1 cinnamon stick
- FOR THE TURKEY PHO:
- 1 quart homemade turkey stock (or homemade or store-bought chicken stock)
- 1 bunch scallions (green top parts only), chopped
- One 3-inch chunk of ginger, sliced and smashed with the side of a knife
- 1 teaspoon light brown sugar, or more to taste
- 1 tablespoon fish sauce, or more to taste
- 1 to 2 cups kale, chopped into bite-size pieces
- 1/2 pound leftover turkey breast, shredded
- 1 bunch (about 2 ounces) cellophane or bean thread noodles (or enough flat dried rice noodles to serve 2)
- 1 1/2 tablespoons chopped cilantro, for garnish (optional)
- 1 1/2 tablespoons minced scallions (white parts only), for garnish (optional)
- Sriracha hot sauce
- 1/2 lime, cut into wedges
TURKEY PHO
By MystiQ
Makes 2 big bowls of soup
- FOR THE SPICES:
- 2 tablespoons coriander seeds
- 4 whole cloves
- 4 whole star anise
- 1 cinnamon stick
- FOR THE TURKEY PHO:
- 1 quart homemade turkey stock (or homemade or store-bought chicken stock)
- 1 bunch scallions (green top parts only), chopped
- One 3-inch chunk of ginger, sliced and smashed with the side of a knife
- 1 teaspoon light brown sugar, or more to taste
- 1 tablespoon fish sauce, or more to taste
- 1 to 2 cups kale, chopped into bite-size pieces
- 1/2 pound leftover turkey breast, shredded
- 1 bunch (about 2 ounces) cellophane or bean thread noodles (or enough flat dried rice noodles to serve 2)
- 1 1/2 tablespoons chopped cilantro, for garnish (optional)
- 1 1/2 tablespoons minced scallions (white parts only), for garnish (optional)
- Sriracha hot sauce
- 1/2 lime, cut into wedges
Lime Curd Tart
By MystiQ
Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 3/4 cup unsalted butter at room temperature
- 1/2 cup sugar
- 1/2 teaspoon pure vanilla extract
- 1 3/4 cups all-purpose flour
- Pinch salt
- 4 limes at room temperature
- 1 1/2 cups sugar
- 1/4 pound unsalted butter at room temperature
- 4 extra-large eggs at room temperature
- 1/8 teaspoon salt
Mascarpone Chocolate Toffee Bars
By MystiQ
Position an oven rack in the middle of the oven
- Vegetable cooking spray
- 1 pound refrigerated sugar cookie dough (recommended: Pillsbury)
- 2 (1.4-ounces) chocolate-toffee candy bars, coarsely chopped, divided (recommended: Skor)
- 1/2 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips (recommended: Ghirardelli)
- 1 teaspoon vegetable oil
- 1 cup (8 ounces) mascarpone cheese, at room temperature
- 1/4 cup sliced almonds, toasted * see Cook's Note
Creamy Lemon-Berry Tartlets
By MystiQ
Makes 15 tartlets In a small bowl, whisk together the creme fraiche, lemon curd and cinnamon until slightly thick...
- 1/2 cup creme fraiche
- 2 tablespoons purchased lemon curd
- Pinch cinnamon
- 15 frozen baked phyllo cups
- 1 cup fresh berries
- Powdered sugar, to sprinkle