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Easy Raspberry Vinaigrette
Breakfast American

Easy Raspberry Vinaigrette

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place vinegar in a container with a tight-fitting lid. Add mint and sugar; cover and shake until sugar dissolves.
  2. 2 Stir in additional sugar, if necessary, to balance vinegar flavor.

By PANTRYGATHERINGS

Potato and Zucchini Frittata
Breakfast American

Potato and Zucchini Frittata

2.8

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and cut into 1-inch chunks.
  3. 3 Heat oil in an oven-safe skillet pan over medium heat. Add onion and cook until soft, about 5 minutes. Add zucchini and cook for 5 minutes. Stir in potato chunks and continue to cook until zucchini is soft, about 3 more minutes.
  4. 4 Crack eggs into a bowl and add mint; whisk well. Pour eggs into the skillet and reduce heat to low. Cook until eggs are just set, about 5 minutes.
  5. 5 Transfer the skillet to the preheated oven and cook until top of frittata is slightly brown, about 5 minutes.

By Ginger21

Halloumi and Zucchini Frittata
Breakfast Greek

Halloumi and Zucchini Frittata

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a small, ovenproof skillet over medium heat. Add zucchini and a pinch of salt and cook until soft, about 5 minutes. Add chopped mint and dill, and cook 1 minute more.
  2. 2 Beat eggs with salt and pepper in a small bowl. Pour into the hot skillet with the zucchini and briefly stir. Cook without stirring to allow the bottom of the frittata to set, about 2 minutes. Use a spatula around the edges of the skillet to ensure that the frittata isn't sticking as the bottom starts to set.
  3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  4. 4 Lay the slices of halloumi on the top of the frittata as the edges start to set. Place the skillet under the broiler until the top of the frittata is fully set and cheese is slightly browned, about 5 minutes. Serve immediately or at room temperature.

By Diana Moutsopoulos

Traditional Chilaquiles
Breakfast Mexican

Traditional Chilaquiles

4.5

Prep
20 min
Cook
65 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Place tomatillos, onion, cilantro, poblano pepper, jalapeño pepper, garlic, mint, and salt in a blender; blend until smooth. Transfer to a saucepan; bring to a gentle boil. Reduce heat to medium-low; simmer until thickened, stirring often, about 10 minutes. Stir in chicken; simmer until heated through, about 5 minutes more.
  3. 3 Heat oil in a large skillet over medium heat. Fry tortilla strips, in batches, until crisp and lightly browned, 5 to 7 minutes. Drain on a paper towel-lined plate.
  4. 4 Layer ½ fried tortilla strips in a 2-quart baking dish; spread ½ tomatillo sauce over top. Combine pepper Jack cheese and Monterey Jack cheese in a bowl; sprinkle ½ on tomatillo sauce. Repeat layers.
  5. 5 Bake in the preheated oven until cheese is golden and bubbly, 30 to 35 minutes. Cool before serving, about 5 minutes.

By Brady Hamilton

Blackberry Fool
Dessert European

Blackberry Fool

4.0

Prep
15 min
Cook
Total
30 min

Instructions

  1. 1 Beat heavy cream, ½ cup confectioners' sugar, and almond extract together in a large bowl until stiff; fold in sour cream until combined. Refrigerate until ready to use.
  2. 2 Toss blackberries with remaining ½ cup confectioners' sugar in a separate large bowl until evenly coated. Let stand at room temperature for about 15 minutes.
  3. 3 Layer whipped cream and blackberries into 8 parfait glasses, beginning and ending with whipped cream. Garnish each parfait with 1 strip lemon zest, a few blackberries, and 1 sprig mint.

By JOSIE

Easy Lemon Mousse
Dessert European

Easy Lemon Mousse

5.0

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Beat heavy cream in a chilled glass or metal bowl with an electric mixer until frothy. Add confectioners' sugar gradually, continuing to beat until stiff peaks form, starting on low speed and increasing to high speed, for about 2 minutes; set aside.
  2. 2 Beat cream cheese in a bowl with an electric mixer until lump free, 1 to 2 minutes. Add the lemon curd and vanilla extract and mix until smooth and creamy, 1 to 2 minutes.
  3. 3 Fold whipped cream into the lemon mixture until just combined. Divide mousse equally among 4 dessert dishes or ramekins. Chill for at least 1 hour before serving.
  4. 4 Garnish with fresh berries and mint leaves.

By lutzflcat

Lemon Syllabub
Dessert European

Lemon Syllabub

4.7

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Beat cream and sugar in a chilled glass or metal bowl with an electric mixer until mixture begins to thicken. Gradually beat in wine, lemon juice, and lemon zest; continue to beat until light, fluffy, and no longer grainy. Cover and chill for at least 30 minutes.
  2. 2 When ready to serve, spoon into six chilled parfait glasses. Garnish each with a lemon slice and mint sprig.

By SARAH-NEKO

Joy's Prizewinning Trifle
Dessert European

Joy's Prizewinning Trifle

4.8

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.
  2. 2 Cut the cake into thirds, horizontally.
  3. 3 Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.
  4. 4 Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving.

By Joy

Julia's Watermelon Gazpacho
Dinner European

Julia's Watermelon Gazpacho

4.2

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Reserve 20 small watermelon cubes for garnish.
  2. 2 Place remaining watermelon, cucumbers, bell peppers, onion, pineapple juice, lemon juice, 3 tablespoons chopped mint, honey, olive oil, ginger, and jalapeño into a blender, working in batches. Purée until well blended but with some texture, about 30 seconds per batch. Pour gazpacho into a large pitcher or bowl and refrigerate for 1 hour.
  3. 3 Serve gazpacho in bowls. Garnish each serving with 2 to 3 reserved watermelon cubes and 2 small mint leaves.

By Julia

Portuguese Sopas
Dinner European

Portuguese Sopas

4.9

Prep
15 min
Cook
270 min
Total
285 min

Instructions

  1. 1 Place pot roast, onion, mint, garlic, cinnamon, allspice, and bay leaves in a large pot. Season with salt and pepper. Pour in enough water to cover the roast. Cook over medium heat until roast is tender, adding more water if needed, about 4 hours.
  2. 2 Stir cabbage wedges into the pot. Simmer until cabbage is tender, about 30 minutes.

By j clifton

Ross Fil-Forn (Maltese Baked Rice)
Dinner European

Ross Fil-Forn (Maltese Baked Rice)

4.6

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat olive oil in a skillet over medium heat. Add ground beef, and cook, stirring to crumble, until evenly browned. Mix in the crushed tomatoes, chicken stock, and bay leaves. Simmer for 25 minutes over low heat.
  3. 3 Meanwhile, place rice into a saucepan with enough water to cover by one inch. Bring to a boil, and cook for about 10 minutes (halfway), then drain off water.
  4. 4 Preheat the oven to 400 degrees F (200 degrees C). Remove bay leaves from sauce, and mix in the half-cooked rice. Stir in basil, mint, eggs, and mozzarella cheese; season with salt and pepper.
  5. 5 Transfer to a greased baking dish. Sprinkle Parmesan cheese on top. Bake in the preheated oven until rice is tender and liquid has been absorbed, about 40 minutes.

By INGU

Spiced Honey Vodka
Drink European

Spiced Honey Vodka

Prep
10 min
Cook
10 min
Total
30260 min

Instructions

  1. 1 Bring 1 cup honey and water to a boil in a saucepan while stirring. Immediately reduce heat to low once boiling. Scrape the vanilla bean contents into the mixture and add the pod. Stir in ginger. Add orange zest, lemon zest, mint, nutmeg, cloves, peppercorns, star anise, and cardamom. Cook over low heat, stirring, 5 to 8 minutes.
  2. 2 Pour mixture into a wide-mouth, sealable bottle. Add 1 liter vodka and seal. Allow ingredients to steep together for 3 weeks, agitating occasionally.
  3. 3 Pour vodka through a strainer or cheesecloth and taste for sweetness. Add more honey or vodka to acquire the right level of sweetness (it should taste quite sweet, but everyone has their own personal preference.) Serve neat at room temperature.

By Jordan Jones

English Roast Beef
Dinner European

English Roast Beef

4.4

Prep
20 min
Cook
140 min
Total
160 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Make the pot roast: Season roast all over with salt and pepper.
  3. 3 Melt butter in a Dutch oven over medium-high heat. Brown roast on all sides in the butter, 6 to 8 minutes. Add water, onion, and garlic around the roast, then sprinkle sage, mint, seasoning salt, and pepper flakes over top.
  4. 4 Cover the pot and transfer to the preheated oven. Bake until tender and cooked through, about 2 hours for rare or 3 for well-done. Remove from the oven; transfer roast to another pan and keep warm. Set aside pan drippings for the gravy.
  5. 5 Make the gravy: Melt butter in a medium skillet over medium heat. Whisk in flour until smooth. Remove from the heat and add cold water; whisk until a smooth paste is formed.
  6. 6 Return to the stovetop over medium heat. Stir in sage and mint, then pour in pan drippings. Boil, stirring constantly, until gravy is thickened.
  7. 7 Slice the roast and serve with gravy poured over top.

By SHADOWS1

Cranberry Wassail
Drink European

Cranberry Wassail

4.7

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 In a large saucepan or pot, combine cider, cranberry juice, lemon juice, pineapple juice, orange slices, cloves, honey, sugar, and cinnamon sticks. Bring to a boil. Reduce the heat to a simmer; add nutmeg, ginger, and allspice. Simmer for 10 to 15 minutes, stirring occasionally.
  2. 2 Serve warm and garnish each cup with mint and an orange slice.

By Miss Blurton

Octopus in Tomato Sauce
Dinner European

Octopus in Tomato Sauce

4.5

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Place octopus in a large pot filled with enough lightly salted water to cover; bring to a boil, then simmer over medium heat until opaque, about 15 minutes. Drain. Cool slightly; cut into bite-sized pieces.
  2. 2 Heat olive oil in a large skillet over medium heat. Add onion, mint leaves, garlic, curry powder and mixed spice; cook and stir until onion is soft. Season with salt and black pepper. Stir in octopus, wine, lemon zest, and orange zest; simmer to blend flavors, 3 to 4 minutes, then stir in tomatoes, potatoes, peas, olives, tomato paste, bay leaves, and sugar. Cover and reduce heat to low; simmer until octopus and potatoes are tender, about 45 minutes.

By 112

Mint Ice Cubes
Drink

Mint Ice Cubes

4.7

Prep
5 min
Cook
5 min
Total
370 min

Instructions

  1. 1 Place 2 to 3 mint leaves into each cell of a heatproof ice cube tray. Fill the cells with the boiling water, then let stand for 10 minutes; remove the leaves if desired. Freeze the ice cube tray until solid.

By Skuba

Lavender Mint Tea
Drink

Lavender Mint Tea

4.5

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Place lavender petals and mint leaves into a saucepan, pour water over lavender and mint, and bring to a boil. Turn heat to low and simmer tea until flavor is your desired strength, 15 to 20 minutes. Strain out mint and lavender petals and serve tea hot. If you prefer, let strained tea cool serve over ice.

By J Henry

No-Sweat Mojito
Drink

No-Sweat Mojito

4.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Muddle 4 mint sprigs and sugar together in a mixing glass until crushed.
  2. 2 Add rum and stir to dissolve sugar. Strain into 2 ice-filled Collins or rocks glasses. Top with lime-flavored seltzer and garnish each glass with a remaining mint sprig.

By Juliana Hale

Lemon Verbena Mint Detox Tea
Drink

Lemon Verbena Mint Detox Tea

5.0

Prep
5 min
Cook
3 min
Total
8 min

Instructions

  1. 1 Pour boiling water over verbena and mint sprigs; steep until desired flavor is reached, 3 to 4 minutes. Stir in honey.

By goldiejamescom