4090 minute minty Recipes

prep time : 30 minutes, cook time : 1 hour, total time : 1 hour, 30 minutes, carrots, peeled and cut into 1/2-inch dice, eggs, firmly-packed brown sugar, butter, softened to room temperature, all-purpose flour, milk, orange juice, baking powder, cinnamon, ground nutmeg, chopped pecans, firmly-packed light brown sugar, all-purpose flour, butter, softened to room temperature, preparation, preheat oven to 350 degrees f. grease or spray a 9 x 13 casserole dish with cooking spray., place carrots in a large saucepan and cover with water by 1 inch. bring to a boil. cook, uncovered, until carrots are tender when pierced with a fork, 12-15 minutes. drain., place carrots and remaining ingredients in a food processor fitted with a metal blade (you may have to do this in batches). puree until smooth., spread into prepared casserole dish ., combine topping ingredients. sprinkle over carrot mixture ., bake 50-60 minutes ., my picture here does not have the nut topping

philadelphia neufchatel cheese, softened, sugar, divided, jell-o brand lime flavor gelatin, lime zest, fresh lime juice, tub cool whip lite whipped topping, thawed, chopped fresh mint, crushed pretzels, butter or margarine, melted

water, white sugar, fresh green beans, garlic, thinly sliced, onion, chopped, fresh mint leaves, olive oil, cider vinegar, minced garlic, dried basil, prepared mustard, salt and pepper to taste

plain yogurt, diced cucumber, chopped fresh cilantro, chopped fresh mint, ground cumin, salt and freshly ground black pepper to taste

russet potatoes, vegetable oil, red onion, chopped, raisins , soaked in hot water and drained, green chile peppers, chopped, asafoetida powder, ginger garlic paste, cumin seeds, fennel seeds, lemon juice , or to taste, ground black pepper, fresh mint leaves, fresh cilantro, chopped

lean ground beef (85 percent lean), cooked quinoa, fresh flat-leaf parsley, finely chopped , plus more for garnish, fresh mint, finely chopped, egg, lightly beaten, garlic, finely chopped, percent milk, salt, freshly ground black pepper, allspice

vegetable oil cooking spray, sugar, skim milk, candy canes, crushed

unsalted butter, onion, chopped, low-sodium vegetable broth, divided, shelled fresh peas (from about 6 lb pods) or frozen peas, thawed, fresh flat-leaf parsley leaves, fresh mint leaves, kosher salt , freshly ground pepper, creme fraiche or sour cream, heavy cream or water, chopped fresh chives (for serving)

walla walla onion, peeled and thinly sliced, tomatoes, sliced, fresh mint, minced, salt and pepper

eggplants, peanut oil or 6 -8 tbsp canola oil, kosher salt, fresh ground pepper, cumin seed, lemon juice, fresh, salt, cayenne pepper, sugar, mint, fresh, very finely minced

flour, unbleached, baking soda, salt, sugar, butter, water, mint chocolate chips, vanilla extract, eggs, chopped nuts (optional)

hot cocoa mix, whole milk (optional), andes mints candies, mint candy cane, cream

smoked sausage or kielbasa, cut up. the original recipe calls for cutting into 4 pieces but i prefer bite size slices., green pepper chopped, onion diced, diced celery, uncooked minute rice, white or brown ., tomatoes with juice. if using whole , break up with fork., garlic to taste, salt, powder, 1 or 2 cloves fresh, salt to taste, omit if using garlic, a little hot salsa for seasoning if desired

oil, boneless skinless chicken breat halves (1 lb), condensed cream of mushroom soup, water, soy sauce, minute white rice, uncooked, frozen stir-fry vegetables, thawed

thaw time : 40 minutes bake time: 25 minutes, prep time : 45 minutes chill time: 60 minutes, beef tenderloin (2 to 2 1/2 lb), ground black pepper (optional), a 17.3-oz package pepperidge farm puff pastry sheets (1 sheet), thawed, egg, water, butter, chopped mushrooms, onion, finely chopped (about 1/2 cup), heat the oven to 425of. place the beef into a lightly greased roasting pan. season with the black pepper, if desired. roast for 30 minutes or until a meat thermometer reads 130of. cover the pan and refrigerate for 1 hour., reheat the oven to 425of. beat the egg and water in a small bowl with a fork or whisk., heat the butter in a 10-inch skillet over medium-high heat. add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often., unfold the pastry sheet on a lightly floured surface. roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. brush the pastry sheet with the egg mixture. spoon the mushroom mixture onto the pastry sheet to within 1-inch of the edges. place the beef in the center of the mushroom mixture. fold the pastry over the beef and press to seal. place seam-side down onto a baking sheet. tuck the ends under to seal. brush the pastry with the egg mixture., bake for 25 minutes or until the pastry is golden brown and a meat thermometer reads 140of., tip serving suggestion: serve with green beans amandine. for dessert serve with cheesecake topped with sliced strawberries., cauliflower cream sauce, head of cauliflower, washed and chopped, heavy cream, butter, garlic clove, minced, olive oil, parmesan cheese, hot pepper flakes, water, salt and pepper to taste

all-purpose flour, cocoa powder, sugar, vegetable oil, ice water, unsweetened baking chocolate, chopped, sugar, butter or margarine, cream cheese, at room temperature, white chocolate flavored syrup, all-purpose flour, egg, beaten, mint jelly

milk, eggnog, semi-sweet chocolate, mint-chocolate baking pieces (such as andes )

red-skinned new potatoes, minced garlic, extra-virgin olive oil, coarsely chopped fresh mint leaves (from about 1 large bunch), coarse salt, freshly ground black pepper , to taste