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Recipes
Roasted Beets With Fresh Mint and Chèvre
By mm_food4me
Roasted Beets with fresh mint and chèvre is an elegant, impressive dish that hardly requires any cooking skills
- 1 bunch of beets (3 large), any garden variety
- 1/2 cup fresh mint leaves, loosely packed
- 1/4 oz. chèvre, crumbled
- Olive oil
- Sea salt or kosher salt
Bacardi Rum Cake
By mm_food4me
This tried-and-true recipe makes the moistest cake you'll ever eat
- Cake---
- 1 cup chopped, toasted pecans or walnuts
- 1 18-1/2 ounce yellow cake mix
- 1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
- 4 eggs
- 1/2 cup cold milk*
- 1/2 cup vegetable oil
- 1/2 cup Bacardi dark rum
- Glaze---
- 1/2 cup butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup Bacardi dark rum
WATERMELON KIWI SPLASH
By mm_food4me
POUR SPARKLING WATER INTO TALL GLASS FILLED WITH ICE
- 3/4 OZ. TORANI WATERMELON SYRUP
- 1/2 OZ. TORANI KIWI SYRUP
- SPLASH OF LIME JUICE
- 8 OZ. SPARKLING WATER OR CLUB SODA
- ICE
Delicata Squash with Orange & Pistachios
By mm_food4me
Heat oil in a large nonstick skillet over medium heat
- 1 tablespoon extra-virgin olive oil
- 2 shallots, halved and sliced
- 1 large delicata squash, halved lengthwise, seeded and thinly sliced (about 4 cups)
- 1 teaspoon orange zest
- 3/4 cup orange juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons chopped salted pistachios
Birthday Pork Roast
By mm_food4me
For the brine: To a large pot, add the water and bring to a boil
- Brine:
- 3 cups water
- 1/4 cup smashed garlic
- 1/4 cup amber agave syrup
- 1/2 teaspoon crushed red chile flakes
- 1 tablespoon peppercorns
- 1/3 cup kosher salt
- 6 cups ice, or enough to yield 10 cups total liquid
- 1 (4-pound) bone-in pork loin with 8 bones
- Pesto Filling:
- 1/2 cup pesto, homemade or your favorite store-bought brand
- 2 teaspoons crushed red chile flakes
- 1/4 cup minced garlic
- 1 teaspoon kosher salt
- 1 tablespoon freshly cracked black pepper
- Roasting Vegetables Base:
- 2 onions, peeled and roughly chopped
- 2 cups roughly chopped carrots
- 2 cups roughly chopped parsnips
- 2 cups halved Brussels sprouts
- 1/ 4 to 1/2 cup garlic, peeled and smashed
- 1 1/2 to 2 cups chicken stock
- Finish Sauce:
- 2 tablespoons unsalted butter
Spicy Orange & Cilantro Marinade
By mm_food4me
The chemistry is simple–mix the marinade up and let your vegetables marinate in a shallow dish from between 30 mi...
- 2 tablespoons olive oil
- 1 tablespoon orange juice
- 1 tablespoon orange marmalade
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon red pepper flakes
Gordon's Christmas roast goose
By mm_food4me
Calculate the cooking time (see tips, below)
- 4-5 1/2 kg fresh goose
- 4 lemons
- 3 limes
- 1 tsp Chinese five-spice powder
- small handful each of parsley sprigs, thyme and sage, plus extra for garnishing
- a little olive oil, for browning, optional
- 3 tbsp clear honey
- 1 tbsp thyme leaf
Spaghetti Aglio E Olio
By mm_food4me
Bring a large pot of water to a boil
- Kosher salt
- 1 pound dried spaghetti, such as DeCecco
- 1/3 cup good olive oil
- 8 large garlic cloves, cut into thin slivers
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup minced fresh parsley
- 1 cup freshly grated Parmesan cheese, plus extra for serving
Festive Tangerine-Pomegranate Float
By mm_food4me
1. Fill a large glass halfway with ice
- Tangerines or clementines (1 per float)
- Pomegranate juice
- Seltzer water or ginger ale
- Ice
- Vanilla ice cream
- Lime slices for garnish
Gingered Shrimp & Snow Pea Soup
By mm_food4me
Instructions Place the broth and ginger in a large pot; cover and simmer over medium-high heat for 15 minutes
- 4 cups no-salt-added vegetable broth
- 1/4 cup fresh ginger, sliced
- 1/4 to 1/2 teaspoon cayenne pepper, or to taste
- 2 cups snow peas, trimmed
- 1 pound shrimp, peeled and deveined
- 1 lemon, cut into wedges
- 2 tablespoons fresh cilantro or parsley, chopped