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Recipes
Chile-Cheese Yucca Chips
By mirandavoegeli
In a large pot, heat 1 1/2 inches of oil to 350
- Wild Game Rub (can be stored in refrigerator for up to 6 months):
- Canola or vegetable oil, for frying
- 4 yuccas (about 3 pounds), peeled and very thinly sliced on a mandoline
- 1/4 cup freshly grated Parmigiano-Reggiano cheese (1 ounce)
- Salt
- 1 tablespoon Tim Love's Wild Game Rub
- 1/4 cup kosher salt
- 1/4 cup freshly ground pepper
- 1/4 cup pure chile powder, such as guajillo or ancho
- 2 tablespoons ground cumin
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh rosemary
Ham and Deviled Egg Breakfast Sandwiches
By mirandavoegeli
In a saucepan, cover the eggs with water and bring to a boil
- 8 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon hot sauce
- 3/4 teaspoon hot paprika
- 1/4 cup finely chopped dill pickles, plus 1 1/2 tablespoons brine from the jar
- 1 tablespoon thinly sliced scallion
- Kosher salt
- Freshly ground black pepper
- 1 cup torn frisée, light green parts only
- 1 1/2 teaspoons extra-virgin olive oil
- Four 1-ounce slices of baked country ham
- 4 English muffins, split and lightly toasted
Blueberry Power Muffins with Almond Streusel
By mirandavoegeli
Robin Vitetta-Miller, Cooking Light JULY 2003
- 1 1/2 cups all-purpose flour, divided
- 1 cup whole wheat flour
- 1 cup quick-cooking oats
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups vanilla low-fat yogurt
- 1/2 cup 2% reduced-fat milk
- 3 tablespoons canola oil
- 2 teaspoons vanilla extract
- 1 large egg
- 1 1/2 cups fresh blueberries
- Cooking spray
- 1/4 cup all-purpose flour
- 1/4 cup slivered almonds, chopped
- 1 tablespoon brown sugar
- 1 tablespoon butter, melted
Masala-Spiced Potatoes
By mirandavoegeli
Put oven rack in middle position and preheat oven to 500F
- 2 pound potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons vegetable oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon turmeric
- 1/4 teaspoon ground ginger
- Pinch ground cloves
Margarita on the Rocks
By mirandavoegeli
After squeezing out lime juice, run the lime wedge around the rim of two margarita glasses to moisten
- 4 ounces tequilla
- 1 1/2 ounces fresh lime juice
- 1 ounce Cointreau
- 1/2 ounce simple syrup or agave nectar
- ice
- margarita salt
Penne Pasta Salad with Olive Tapenade, Fresh Herbs & Pine Nuts
By mirandavoegeli
Thoroughly rinse the olives in cool water
- Tapenade:
- 8 oz penne, cooked al dente
- 1/4 cup pine nuts, toasted
- 2 teaspoons lemon zest
- 1/2 cup basil, chiffonade
- 1/4 cup parsley
- 1/2 cup tapenade
- Makes 12 ounces
- 1/2 pound pitted mixed olives
- 1 anchovy fillet
- 1 small clove garlic, minced
- 2 tablespoons capers
- 3 large basil leaves
- 1 teaspoon fresh thyme leaves
- 1 teaspoon oregano leaves
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup sundried tomatoes
- 1/4 cup olive oil
Cherry Hand Pies
By mirandavoegeli
Recipes + Menus | recipes Cherry Hand Pies Forget the plates and forks (but not the napkins): This is the best wa...
- 1 1/2 tablespoons cornstarch
- 2 cups fresh cherries, stemmed and pitted, or about 12 ounces frozen pitted cherries, unthawed
- 2/3 cup dried cherries
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
- 1 14-ounce package all-butter puff pastry (preferably Dufour), thawed in refrigerator
- Flour (for dusting)
- 1 large egg white
- 1 1/2 teaspoons raw sugar
Herbed Lamb Meatballs with Rich Tomato Sauce and Ricotta
By mirandavoegeli
MAKE THE SAUCE In a large saucepan, heat the oil until shimmering
- 1/4 cup extra-virgin olive oil
- 4 large garlic cloves, minced
- 1 cup lightly packed basil leaves, torn
- 2 tablespoons oregano leaves
- 2 bay leaves
- 1/2 teaspoon crushed red pepper
- Two 28-ounce cans whole Italian tomatoes with their juices, crushed
- 6 large anchovy fillets, chopped
- Kosher salt
- Freshly ground pepper
- 1/2 cup raw almonds, finely chopped
- 1/2 cup milk
- 2 1/2 pounds ground lamb
- 2 large eggs, lightly beaten
- 1/4 cup finely chopped basil leaves, plus whole leaves for garnish
- 1/4 cup finely chopped flat-leaf parsley
- 2 tablespoons finely chopped mint
- 1 tablespoon finely chopped oregano
- 1 1/2 teaspoons finely chopped thyme
- 2 large garlic cloves, minced
- 1 tablespoon dry red wine
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1/2 teaspoon ground fennel
- 1 1/2 tablespoons kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 cup extra-virgin olive oil
- Ricotta cheese, for serving
Mini-Meatball Indian Curry
By mirandavoegeli
MAKE THE MEATBALLS Preheat the broiler and position a rack 8 inches from the heat
- 1 1/4 pounds ground lamb
- 1 jalapeño, seeded and minced
- 1 tablespoon minced peeled fresh ginger
- 1 large garlic clove, minced
- 1 cup cooked rice
- 1 large egg
- 2 tablespoons chopped cilantro
- 1 teaspoon garam masala
- Kosher salt
- Freshly ground pepper
- 2 tablespoons canola oil
- 1 large onion, finely chopped
- 1 tablespoon minced peeled fresh ginger
- 1 large garlic clove, minced
- 2 teaspoons medium-hot Madras curry powder
- 6 tablespoons raw cashew butter
- 1 1/2 cups tomato juice (12 ounces)
- Kosher salt
- Freshly ground pepper
- 1/4 cup cilantro leaves
- Basmati rice and warm naan, for serving
Prosecco-Raspberry Gelée
By mirandavoegeli
by Melissa Roberts
- 2 cups (9 ounces) fresh raspberries
- 3/4 cup plus 2 tablespoons. sugar, divided
- 2 tablespoons fresh lemon juice, divided
- 1 750-ml chilled bottle Prosecco (Italian sparkling wine), divided
- 3 1/2 teaspoon unflavored gelatin (measured from two 1/4-ounce envelopes)
- 3/4 teaspoon orange-flower water (optional)
- Ingredient info: Orange-flower water, a flavoring extract, is available in the cocktail-mixers or baking section of better supermarkets and at liquor stores and Middle Eastern markets.