MOJITO
Shake up your own refreshing Mojito cocktail, blended with the traditional lime, mint and rum, with this recipe from Food Network.
Provided by Food Network
Categories beverage
Time 5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place ice in beverage shaker then add in the rum, 8 broken up mint sprigs, lime juice and sugar. Shake well and serve over ice in a high ball glass. Top off each glass with a splash of club soda.
- Garnish each with a slice of lime and a sprig of mint.
MOJITO RECIPE
Mix this classic cocktail for a party using fresh mint, white rum, sugar, zesty lime and cooling soda water. Play with the quantities to suit your taste.
Provided by Good Food team
Categories Cocktails
Time 5m
Yield Makes 1
Number Of Ingredients 5
Steps:
- Muddle the lime juice, sugar and mint leaves in a small jug, crushing the mint as you go - you can use the end of a rolling pin for this. Pour into a tall glass and add a handful of ice.
- Pour over the rum, stirring with a long-handled spoon. Top up with soda water, garnish with mint and serve.
Nutrition Facts : Calories 158 calories, Fat 0.1 grams fat, Carbohydrate 4.6 grams carbohydrates, Sugar 4.3 grams sugar, Protein 0.3 grams protein
MUSETTO
This is a recipe my husband makes from where he grew up in Western Tanzania in East Africa. You can use chicken or pork and it's a great crockpot dish. We think of it as "comfort food"! Great one-pot meal.
Provided by keliani
Categories One Dish Meal
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put pork ribs, onion, peppers, tomatoes, potatoes, garlic, ginger and 3 cups of water in the crockpot.
- With one more cup of warm water, mix in the peanut butter and the turmeric until it forms a paste.
- Add this to the crockpot.
- Cook on low for 3 1/2 to 4 hours (longer is OK) or cook in a regular pot on slow heat until the pork falls off the bone.
- Add the cilantro shortly before serving.
HAYFIELD CREW MUSETTE
Steps:
- In a skillet brown the beef and the onions. In a bowl combine browned beef, onions, tomatoes, 1/4 pound cheese, mushrooms, chili powder and noodles. Transfer to baking dish. Sprinkle with remaining 1/4 pound cheese. Bake in preheated 300 degree oven for 1 hour.
MOTITO
The Tito's Handmade Vodka twist on this minty, slightly sweet Cuban classic.
Provided by Tito's Handmade Vodka
Categories Vodka Drinks
Time 5m
Yield 1
Number Of Ingredients 7
Steps:
- Muddle mint leaves in a shaker.
- Add Tito's Handmade Vodka, sugar, fresh lime juice, and ice.
- Shake well and pour into a rocks glass.
- Top with sparkling water and garnish with a mint sprig and lime slice.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 11.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 2.9 mg, Sugar 8.8 g
PASTA E FAGIOLI CON MISTA
This dish started out as a peasant's meal due to its simple ingredients, but it's become a succulent staple at Italian restaurants. The recipe is courtesy of Cesare Casella, executive chef at Salumeria Rosi in New York City.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 25
Steps:
- Make the beans: Place beans in a large pot; add enough water to cover. Let stand at room temperature overnight.
- Drain beans and rinse; transfer to a large pot. Place onion, celery, carrot, proscuitto, sage, parsley, and peppercorns in a piece of cheesecloth; tie with a piece of kitchen twine to enclose. Transfer to pot along with potato. Add 5 cups water and season with salt. Bring to a boil over medium-high heat; immediately reduce to a simmer. Cook until beans are tender, 1 to 1 1/2 hours.
- Remove beans from heat. Remove cheesecloth packet and discard. Let beans cool completely in their liquid. Beans can be made up to 1 day ahead and kept refrigerated, in their liquid.
- Make the soup: Place prosciutto, onion, celery, carrot, leeks, and rosemary in the bowl of a food processor; pulse 4 or 5 times to combine.
- Heat a large pot over medium heat; add olive oil and vegetables. Cook, stirring, until vegetables are softened and caramelized, about 15 minutes. If vegetables begin to stick or brown too fast, add 1 or 2 tablespoons of water to loosen.
- Add butternut squash and cook, stirring, about 10 minutes. Add tomato paste and season with salt and pepper. Cook, stirring, until caramelized and well combined, making sure the bottom does not burn. Add beans, 4 cups of their cooking liquid, and chicken stock or water. Bring to a boil and whisk vigorously to break up beans.
- Add pasta and reduce soup to a simmer. Cook, stirring bottom of pot occasionally, until all pasta is al dente, about 12 minutes, adding more liquid if necessary to cook pasta; season with salt and pepper.
- Serve drizzled with extra-virgin olive oil and cheese; season with cracked black pepper.
MOFONGO
Easily the most popular classic Puerto Rican dish, mofongo is flavorful, satisfying and layered with history. The ingredients and process reference the island's Indigenous and African roots alongside Spanish flavors. While this preparation uses chicharrón or pork cracklings, you can easily make it vegan by omitting the pork and adding a little extra garlic and olive oil. The trick to great mofongo is to work quickly: Heat your garlic and olive oil mojo while your plantains are frying, and smash everything together as soon as they're done. You can stuff mofongo with seafood or roast pork, if you like, and serve it with guiso, a flavorful, sofrito-scented tomato sauce, or even use it to stuff a Thanksgiving turkey. The included recipe for guiso is optional but recommended, as it adds dimension and moisture, particularly for a vegan preparation.
Provided by Von Diaz
Categories dinner, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare the guiso, if using: Heat olive oil in a small saucepan over medium heat for 1 to 2 minutes, until simmering. Add sofrito, reduce heat to medium-low and sauté for 3 to 5 minutes until liquid is evaporated.
- Pour in tomato sauce, partially cover with a lid, and simmer over low for 7 to 10 minutes. Sauce will thicken and darken in color.
- While sauce simmers, prepare the mofongo: Pour vegetable oil into a medium saucepan until it reaches a 3-inch depth, then heat over medium-high.
- Meanwhile, crush garlic and 1 teaspoon salt in a pilón or large mortar and pestle until a wet paste forms.
- In a separate, small saucepan, heat 1/4 cup olive oil over medium until just simmering, about 5 minutes. Slowly pour this hot oil on top of the garlic, carefully stirring to incorporate. It'll sizzle, and the garlic may turn light green. Add lime juice to complete the mojo.
- Peel plantains by cutting off both ends, then make three lengthwise slices through the skin. Carefully pull up the peel and remove it, starting at one of the corners with the edge of your fingernail or the tip of your knife if tough, then cut the plantains into 1 1/2-inch rounds. (Be careful: Plantain skins will stain your hands and clothing.)
- Once the vegetable oil is simmering somewhere between 350 and 375 degrees - you can test by adding a small piece of plantain; it will sizzle when the oil is hot enough - add plantains in 2 or 3 batches, taking care not to crown the pot. Fry each batch for 6 to 9 minutes, stirring lightly a few times, until the plantains begin to brown. Be careful not to let them get too dark, or they'll be hard and dry. Use a slotted spoon or mesh strainer to transfer plantains to a towel-lined bowl.
- If you have a large enough pilón, add fried plantains and chicharrón, if using, until pilón is three-quarters full. Mash together, alternating pounding and grinding. Once mixture has condensed to about half its original size, add 1 heaping tablespoon of the prepared mojo (or to taste), and continue grinding and mashing until fully combined. The mixture will look like stuffing.
- If you don't have a pilón, combine plantains, chicharrón and mojo in a large wooden bowl. Using the bottom of a slender jar, such as an olive jar, mash together to incorporate, rotating the bowl after each mash. Pound, grind and mash until mofongo is blended.
- Form the mashed mixture into 4 individual mofongos, each roughly the size of a baseball, or press into the bottom of a small rice bowl, then turn each onto a plate or into a larger bowl.
- Serve immediately, garnished with extra chicharrón, lime wedges and cilantro, if you like. Spoon over guiso as desired.
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