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Lisa Lynn's Fideo Soup
Dinner Mexican

Lisa Lynn's Fideo Soup

5.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine beef broth, chicken broth, and 2 cups vegetable broth in a large pot over medium heat; bring to a simmer.
  2. 2 Meanwhile, combine remaining vegetable broth, fire-roasted tomatoes, tomato halves, onion, garlic, and chicken soup base in the bowl of a food processor; blend until fully combined, 1 to 1 1/2 minutes. Remove the processor blade and set the bowl aside.
  3. 3 Heat oil in a 10-inch frying pan over medium-high heat. Add fideo pasta and cook, stirring constantly, until golden brown, 2 1/2 to 3 minutes. Stir in oregano and cumin. Hold a 6-inch strainer over the pan and pour in the blended tomato mixture. Quickly stir the sizzling mixture with a wooden spoon so it doesn't stick or burn; continue stirring for 1 minute. Discard any tomato solids left in the strainer.
  4. 4 Pour fideo-tomato mixture into the simmering broth. Increase heat to high and cook for about 5 minutes. Reduce heat to medium-high and stir in zucchini and salt. Cook until fideo is tender yet firm to the bite, about 2 minutes more.

By 1010lisalynn

Mozzarella-Stuffed Leg of Lamb
Dinner

Mozzarella-Stuffed Leg of Lamb

4.0

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Preheat oven to 325 degrees F (160 degrees C). Toss bread cubes with cheese, mint and chili sauce until well combined.
  2. 2 Lay meat fat side down and sprinkle all over with salt and pepper. Spread evenly with bread mixture, leaving a 1-in (2.5-cm) border at one end. Starting at the narrow end, roll up meat jellyroll style.
  3. 3 Tie rolled roast together with kitchen string. Transfer to a rack set in a roasting pan and roast, basting occasionally, for 1 1/2 hours or until a meat thermometer inserted in centre of meat registers 140 degrees F (60 degrees C) for rare or 160 degrees F (70 degrees C) for medium doneness. Rest roast for 10 minutes. Slice thickly. Makes 8 servings.

By Heinz

Avocado and Grapefruit Salad with Mint-Dill Vinaigrette
Dinner

Avocado and Grapefruit Salad with Mint-Dill Vinaigrette

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Place 1 grapefruit segment, mint leaves, dill, vinegar, and oil into a mini electric blender. Pulse a few times to create a vinaigrette.
  2. 2 Place remaining grapefruit sections into a large bowl. Add avocado and endive. Pour vinaigrette over the salad and toss to coat. Let rest in the refrigerator for 1 hour. Top with jalapeno, black pepper, and hibiscus salt before serving.

By Buckwheat Queen

Lamb Chops with Mint Oil
Dinner American

Lamb Chops with Mint Oil

4.4

Prep
15 min
Cook
5 min
Total
35 min

Instructions

  1. 1 Make the lamb chops: Brush chops with 1 tablespoon olive oil; season with rosemary, salt, and pepper. Marinate in the refrigerator, 15 minutes to 2 hours.
  2. 2 Heat remaining 1 tablespoon olive oil in a skillet. Add chops and cook until browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  3. 3 While the chops are cooking, make the mint oil: Combine mint leaves, extra-virgin olive oil, lemon juice, and lemon zest in a blender; blend until smooth.
  4. 4 Drizzle mint oil over chops.

By Lari K

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

Minted Barley Pilaf
Dinner American

Minted Barley Pilaf

4.7

Prep
10 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Heat olive oil in a heavy-bottomed pot over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add carrot, celery, and salt; cook and stir for 2 minutes. Stir in barley until coated with oil; cook and stir until barley is golden brown, about 5 minutes.
  2. 2 Add chicken stock, water, thyme, and sage to barley mixture; cover the pot and bring to a boil. Reduce heat to medium-low; simmer until liquid is absorbed, about 45 minutes. Off heat, stir in mint. Cover the pot; allow flavors to blend, 5 to 10 minutes.

By BigShotsMom

Eggplant with Almonds
Dinner Greek

Eggplant with Almonds

4.1

Prep
40 min
Cook
35 min
Total
95 min

Instructions

  1. 1 Place the eggplant in a colander and sprinkle with salt. Set the colander in the sink to drain off liquid, about 20 minutes. Pat the cubes with paper towel to remove excess salt.
  2. 2 Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic; cook and stir another 2 minutes. Stir in the eggplant and almonds, cooking and stirring until the eggplant is tender, but not mushy, about 20 minutes.
  3. 3 When the eggplant is cooked through, mix in the tomatoes, mint, white wine, sugar, salt, and chili powder. Cook mixture for 10 minutes, stirring occasionally; remove from heat and garnish with parsley.

By melinda

Mediterranean Stuffed Zucchini
Dinner Mediterranean

Mediterranean Stuffed Zucchini

4.7

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C).
  2. 2 Use a melon baller to separate and remove seeds and pulp separately from the zucchini, carving out each half and leaving about a half-inch shell. Chop zucchini pulp into pieces about 1/4 inch in diameter. Discard seeds.
  3. 3 Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add ground lamb; continue to cook and stir until lamb is lightly browned, 5 to 7 minutes. Stir chopped zucchini into the lamb mixture. Reduce heat to medium-low. Simmer mixture until the zucchini is hot, about 3 minutes. Drain excess grease. Season lamb mixture with coarse salt and black pepper.
  4. 4 Remove skillet from heat. Stir tomato sauce, tomatoes, feta cheese, pine nuts, and 1/4 cup mint leaves through the lamb mixture; spoon into the zucchini halves. Put stuffed zucchini halves into a large baking dish. Pour water into the baking dish.
  5. 5 Bake in preheated oven for 30 minutes. Mix bread crumbs and mozzarella cheese in a bowl. Sprinkle 1/4 cup mint leaves over the zucchini and top with the bread crumb mixture. Continue baking until the top is crusty and browned, about 10 minutes more.

By Larry Short

Lamb Braised in Pomegranate
Dinner American

Lamb Braised in Pomegranate

4.8

Prep
15 min
Cook
150 min
Total
165 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Generously season lamb chops with salt and black pepper.
  3. 3 Heat vegetable oil in a Dutch oven over high heat. Place lamb chops in Dutch oven and cook until browned on all sides, about 8 minutes. Transfer lamb to a plate and reduce heat to medium.
  4. 4 Stir onion and a pinch of salt into the Dutch oven; cook until onions are slightly golden, about 3 minutes. Stir in garlic and cook for 30 seconds.
  5. 5 Pour pomegranate juice into the Dutch oven and scrape any browned bits off of the bottom of the pot. Pour in balsamic vinegar, increase heat to high, and bring to a boil.
  6. 6 Stir mint leaves, rosemary, and red pepper flakes into pomegranate juice mixture. Continue to boil until liquid is reduced by half, about 10 minutes. Return lamb and any accumulated juices to the Dutch oven, spoon pomegranate mixture over lamb, and cover.
  7. 7 Cook in the preheated oven until lamb is fork tender, about 2 hours.
  8. 8 Transfer lamb to a plate and set the Dutch oven on the stovetop over high heat. Bring pomegranate mixture to a boil; cook, skimming any fat that accumulates, until liquid is reduced by 1/3, about 5 minutes.
  9. 9 Stir in honey and season with salt and black pepper. Return lamb to the Dutch oven; stir to combine. Garnish with pomegranate seeds, sliced mint leaves, and pumpkin seeds.

By John Mitzewich

Strawberry Mojito
Drink Mexican

Strawberry Mojito

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Pour about 1/2 inch of sugar onto a small, shallow plate. Run a lime wedge around the rims of 8 cocktail glasses, then dip the rims into sugar to coat; set aside.
  2. 2 Squeeze all of the lime wedges into a sturdy glass pitcher. Toss juiced limes into the pitcher along with mint, strawberries, and 1 cup sugar. Crush with a muddler to release strawberry juice and mint oil. Stir in club soda and rum until sugar has dissolved.
  3. 3 Pour into the prepared glasses over ice cubes to serve.

By Jolene

Mint Garden Tea Concentrate
Drink American

Mint Garden Tea Concentrate

4.7

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Bring water to a boil in a large pot; add mint leaves and steep for 15 minutes. Remove leaves using a slotted spoon, squeezing to extract any additional liquid; discard leaves.
  2. 2 Stir sugar into steeped tea; return to a boil and cook until sugar is completely dissolved and flavors combine, about 10 minutes. Transfer tea concentrate to freezer-safe containers; freeze.

By octoberpumpkin00

Mint Ice Cream
Dessert

Mint Ice Cream

Prep
10 min
Cook
Total
270 min

Instructions

  1. 1 Blend mint, milk, sugar, vanilla, and salt together on high speed until the mint leaf bits are tiny, about 1 minute. Add heavy cream and blend until uniform, about 15 seconds.
  2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes, adding chocolate chips during the last 5 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By Rafael

Drunken Grapefruit Salad

Drunken Grapefruit Salad

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix grapefruit, 1/2 cup reserved juice, and sugar in a bowl until sugar dissolves. Transfer grapefruit mixture to 8 serving cups; top each with about 1 teaspoon gin. Sprinkle minced mint over each cup. Garnish each cup with 1 mint leaf.

By TerryWilson

Watermelon Mint Ice Cream
Dessert

Watermelon Mint Ice Cream

3.3

Prep
90 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Puree the watermelon chunks in a blender or food processor until smooth; strain the juices from any remaining solids and set aside, discarding the solids.
  2. 2 Heat 1 cup of heavy cream with the sugar in a saucepan over medium-low heat until warmed. Stir the mint leaves to the warmed cream. Cover the saucepan and remove from heat. Allow the mixture to steep at room temperature for 1 hour. Strain into a bowl; discard the mint leaves.
  3. 3 Whisk the egg yolks in a bowl until gently beaten. Slowly pour the mint-infused cream into the egg yolks, whisking constantly to prevent cooking the egg; scrape the mixture back into the saucepan and place over medium heat. Stir constantly, scraping the bottom while cooking, until the mixture thickens and coats the spatula; pour the mixture through a strainer into a bowl along with 1 cup heavy cream. Mix the watermelon juice into the cream mixture.
  4. 4 Pour into an ice cream maker and freeze according to manufacturer's instructions.

By AJ

Lemony Lemon Drop Martini
Drink

Lemony Lemon Drop Martini

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Moisten the rim of a martini glass with lemon juice or water, then dip in sugar. Set aside.
  2. 2 Fill a cocktail shaker with ice. Add lemon peel, lemon juice, mint leaves, vodka and simple syrup. Shake until well chilled, then pour into prepared martini glass.

By jowolf2

Zucchini-Lemon Sorbet
Dessert French

Zucchini-Lemon Sorbet

4.5

Prep
35 min
Cook
Total
95 min

Instructions

  1. 1 Halve zucchini lengthwise. Scrape out and discard seeds; cut into chunks.
  2. 2 Transfer zucchini to a blender; add sugar, lemon zest, lemon juice, and mint. Cover the blender; blend until smooth. Strain mixture through a mesh sieve into a bowl; discard solids. Cover the bowl; refrigerate strained liquid until cold, 1 to 2 hours.
  3. 3 Pour mixture into an ice cream maker and freeze to desired consistency according to manufacturer's directions.

By John Coan

OREO Mint Chocolate Mousse
Dessert

OREO Mint Chocolate Mousse

5.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Beat pudding mix and milk in medium bowl with whisk 2 minutes.
  2. 2 Chop 10 cookies coarsely; stir into pudding with whipped topping until blended. Spoon into 8 dessert dishes.
  3. 3 Refrigerate 1 hour. Cut remaining cookies in half. Top desserts with cookie halves and fruit. Garnish with mint, if desired.

By Oreo

Mint Citrus Water
Drink American

Mint Citrus Water

4.3

Prep
10 min
Cook
Total
2890 min

Instructions

  1. 1 Pour water into a pitcher.
  2. 2 Mix lemon slices, lime slices, mint leaves, and cucumber together in a bowl; add to water and stir.
  3. 3 Refrigerate water mixture, stirring 1 time per day, until flavors have infused, 2 to 3 days.

By chloe 21

Lemon Mousse with Berries
Dessert

Lemon Mousse with Berries

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Beat cream in medium bowl until stiff peaks form. Stir together curd, cream cheese and almond extract in small bowl until smooth. Stir curd mixture into whipped cream until blended. Divide mousse into tall stemmed glasses. Divide berries among glasses and garnish with mint, if desired. Refrigerate until serving.

By Dickinson's

Mojito Perfecto
Drink Latin American

Mojito Perfecto

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Put 3 mint leaves and 2 teaspoons sugar into each of 2 glass tumblers; vigorously stir sugar and mint together, crushing mint with the back of a spoon to release oils.
  2. 2 Add 3 lime wedges to each glass; again stir vigorously to release some lime juice.
  3. 3 Pour 1 jigger rum into each glass, then fill glasses with ice cubes. Top with carbonated water; stir.

By Alycia Trapp

Lemon Blueberry Parfait
Dessert

Lemon Blueberry Parfait

Prep
15 min
Cook
5 min
Total
65 min

Instructions

  1. 1 Combine blueberries and blueberry preserves in a small saucepan over medium heat. Bring to a boil and immediately reduce heat to simmer. Simmer until blueberries start to soften and pop, about 5 minutes. Set aside to cool for 15 to 20 minutes (sauce will slightly thicken).
  2. 2 Beat cream in a large chilled glass or metal bowl with an electric mixer until frothy. Add vanilla extract and sugar gradually, continuing to beat on low speed until soft peaks form. Slowly increase speed to high as cream starts to firm up. Beat until stiff peaks form, 1 to 2 minutes, scraping down the sides of the bowl one time during mixing.
  3. 3 Spoon equal layers of lemon curd, followed by blueberry sauce, and whipped cream in small dessert glasses. Repeat this layering one more time, and garnish with fresh blueberries and a sprig of mint.
  4. 4 Move glasses to the fridge, and chill for 30 minutes or longer.

By lutzflcat