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Recipes
Zucchini Tart Scarpaccia
By MystiQ
Using a mandoline or wide-blade box grater, shred the zucchini lengthwise into ribbons
- 3 small, firm zucchini
- Salt
- 1 onion, sliced on a mandoline
- 4 cloves garlic, thinly sliced
- 2 tablespoons thyme
- 1 teaspoon chili flakes
- 2/3 cup all-purpose flour
- 2 teaspoons sugar
- 6 eggs
- 2/3 cup milk
- 1 cup grated Parmigiano-Reggiano cheese
- EVOO – Extra Virgin Olive Oil, for drizzling
- Parchment paper
Vietnamese Caramelized Grilled Pork
By MystiQ
Pound chops between 2 large sheets of plastic wrap until less than 1/8 inch thick
- 6 (1/4 inch thick) boneless pork loin chops
- 1/3 cup sugar
- 1/4 cup finely chopped shallots (about 2)
- 1 tbsp fresh lime juice
- 1 tbsp Asian fish sauce
- 1/2 tsp salt
Herb Dip
By MystiQ
Copyright 2004, Ina Garten, All Rights Reserved
- 8 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 4 scallions, white and green parts, minced
- 2 tablespoons fresh parsley leaves, minced
- 1 tablespoon fresh dill, minced
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
CUBAN SLIDERS
By MystiQ
Preheat oven to 325 degrees Grease 9x13 baking pan Cut the Hawaiian rolls in half removing the top and placing the ...
- 24 pack of Hawaiian rolls
- 1 package of sliced ham lunch meat
- 1 package of 8 slices of swiss cheese
- dill pickles
- 2 tablespoons minced onion
- 1 stick of melted butter
- 2 tablespoons dijon mustard
Mango Lassi How To Make A Mango Lassi - Mango Lassi Recipe
By MystiQ
Mango Lassi is a traditional South Asian non-alcoholic beverage
- 1/4 cups plain low-fat yogurt
- 1/2 teaspoon lemon juice
- 1/2 cup fresh mango pulp
- 1/3 cup cold water
- 1 to 2 tablespoons honey or sugar
- 9 to 10 standard-size ice cubes
Shrimp Fajita Fettuccine
By MystiQ
PREPARATION 1. Heat oil in a pot over high heat
- 2 tablespoons olive oil
- 1 pound shrimp, peeled and deveined
- 3 bell peppers, sliced
- 1 onion, sliced
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 teaspoons salt
- 12 ounces cooked fettucine
- 1 cup pepper jack, shredded
Chicken a La Reine Soup
By MystiQ
This dish is served in Disney World
- 1/4 cup butter
- 1 cup finely diced onion
- 1 cup finely diced celery
- 1 cup finely diced carrot
- 1/3 cup all-purpose flour
- 8 cups chicken broth
- 1/3 cup finely diced green pepper
- 1 cup cooked rice
- 1 1/2 cups finely diced cooked chicken
- 1 cup half-and-half, heated
- salt
- white pepper
Recipe: Rocco's Tacos guacamole
By MystiQ
Scoop the flesh from the ripe avocado into a molcajete, or bowl
- 1 Haas avocado, halved and seeded
- 1/4 teaspoon salt
- 1 teaspoon chopped tomato
- 1/2 teaspoon chopped red onion
- 1/2 teaspoon fresh cilantro, chopped
- 1/2 teaspoon diced jalapeno
- Inner rib and seeds of jalapeno, to taste*
Mocha Chocolate Icebox Cake
By MystiQ
2010, Barefoot Contessa How Easy is That?, All Rights Reserved
- 2 cups cold heavy cream
- 12 ounces Italian mascarpone cheese
- 1/2 cup sugar
- 1/4 cup coffee liqueur, such as Kahlua
- 2 tablespoons unsweetened cocoa powder, such as Pernigotti
- 1 teaspoon instant espresso powder
- 1 teaspoon pure vanilla extract
- 3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop
- Shaved semisweet chocolate, for garnish
Mojo Marinated Pork
By MystiQ
Combine 4 cups of the orange juice and 1 cup of the lime juice and zest in a large saucepan over high heat and redu...
- 4 1/2 cups fresh orange juice, divided
- 1 1/4 cups fresh lime juice, divided
- 1 orange, zested
- 1 lime, zested
- 1/2 cup finely chopped fresh oregano, divided
- 12 cloves garlic, coarsely chopped
- 1/2 cup olive oil
- 1 bone-in pork shoulder (about 4 to 6-pounds), trimmed of excess fat
- Salt and freshly ground black pepper
- Mojo Dipping Sauce, recipe follows
- Plantains with Rum and Brown Sugar, recipe follows
- 8 cloves garlic
- 1 serrano chile, chopped
- 3 tablespoons chopped cilantro leaves
- Salt
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/4 cup extra-virgin olive oil
- 4 tablespoons unsalted butter
- 1/2 cup light brown muscavado sugar
- 3 ripe plantains, peeled and sliced on the bias into 1/2-inch thick slices
- 1/2 cup dark rum