Type what you have

Ingredients

• ✓ mint leaves
• cellophane noodle
• peanut
• romaine lettuce
• cucumber
• carrot
• mung bean sprout
• cilantro
• green onion
• soy sauce
• wasabi paste

Instructions

1. 1 Place noodles in a large bowl and cover with very hot water. Let stand until softened, about 15 minutes. Drain and chop into shorter lengths.
2. 2 Grind peanuts into a coarse, chunky meal using a food processor or mortar and pestle.
3. 3 Combine noodles, peanuts, lettuce, cucumber, carrots, bean sprouts, cilantro, mint, and green onions in a large bowl. Serve soy sauce and wasabi paste alongside.

By LEXY821

Ingredients

• ✓ mint leaves
• red pepper
• soy sauce
• shrimp
• parsley
• rice paper
• rice vermicelli noodle
• green onion
• cilantro
• carrot
• romaine lettuce
• red pepper
• black pepper
• salt
• garlic
• rice vinegar
• olive oil
• parsley

Instructions

1. 1 Pulse parsley, oil, rice vinegar, garlic, salt, black pepper, and crushed red pepper in a food processor or blender until chopped but not pureed. Transfer to a large bowl.
2. 2 Stir lettuce, carrot, cilantro, mint, and green onions into chimichurri sauce. Let stand, stirring occasionally, 15 to 30 minutes.
3. 3 Meanwhile, bring a saucepan of lightly salted water to a boil. Add rice noodles. Cook until just tender, about 3 minutes; drain. Rinse with cold water; drain again. Snip noodles into small pieces.
4. 4 Pour some warm water into a pie plate. For each spring roll, carefully dip 1 rice paper into the water and transfer to a dinner plate. Let stand several seconds to soften. Put 1 parsley sprig and 2 shrimp halves just below the center of the paper; top with about 1/3 cup vegetable mixture and some of the rice noodles. Tightly roll up rice paper from the bottom, tucking in the sides as you roll.
5. 5 Serve spring rolls with soy sauce and sprinkle with remaining crushed red pepper.

By Allrecipes Magazine

Ingredients

• ✓ mint leaves
• lime wedge
• cilantro leaves
• salt
• black pepper
• sesame oil
• sambal hot chili sauce
• soy sauce
• lime juice
• hot pepper
• red fresno chili
• green onion
• red onion
• chicken broth
• jasmine rice
• turmeric
• onion
• garlic
• ginger
• vegetable oil
• kosher salt
• chicken breast

Instructions

1. 1 Set chicken breast onto a cutting board and make 5 or 6 shallow cuts through the skin. Season generously on both sides with salt.
2. 2 Heat vegetable oil in a skillet over medium high heat and sear chicken breast, skin-side down, until the skin is golden brown and fat has rendered out, about 5 minutes. Flip breast over, and keep cooking until chicken is cooked through, about 5 minutes more. If oil starts to smoke before the chicken is cooked, reduce heat to medium or medium-low.
3. 3 Turn off the heat and transfer chicken to a plate to rest until cool enough to handle. Peel off the skin and finely chop. Refrigerate chicken breast.
4. 4 Add minced chicken skin back into the skillet over and medium heat. Cook and stir until the skin browns and starts getting crisp, 3 to 5 minutes. Add ginger, garlic, and onions and cook, stirring, until onions start to turn translucent, about 5 minutes. Add turmeric and rice; cook and stir until rice is well coated with oil, 2 to 3 minutes.
5. 5 Stir in broth, turn heat to high, and bring to a boil. Cover, reduce heat to low, and simmer undisturbed for 20 minutes. Turn off the heat and set a timer for 10 minutes to allow rice to rest.
6. 6 Meanwhile, shred the chicken meat using your hands or cut into small pieces. Place into a bowl. Add red onion, green onions, Fresno chili, lime juice, soy sauce, hot sauce, sesame oil, salt, pepper, fresh mint and cilantro. Toss until well combined. Taste and adjust with more lime juice, salt, and/or spice as needed.
7. 7 After the 10 minute rice timer is up, remove cover, and fluff rice with a fork. Taste and adjust seasoning if necessary. Serve rice topped with the chicken herb salad mixture and lime wedges.

By John Mitzewich

Ingredients

• ✓ mint leaves
• watermelon
• lemon

Instructions

1. 1 Toss the watermelon chunks and mint together in a large bowl. Pour the lemon juice over the watermelon and toss again to coat evenly. Refrigerate 30 minutes before serving.

By jason

Ingredients

• ✓ mint leaves
• lime cordial
• club soda
• lime

Instructions

1. 1 Reserve four mint leaves for garnish. Combine remaining mint leaves and lime cordial in a blender; process until mint is finely ground. Stir in club soda. Serve in tall glasses over ice, garnished with lime slices and reserved mint leaves.

By CAJNCHEF

Ingredients

• ✓ mint leaves
• lemonade concentrate
• lemon
• sugar

Instructions

1. 1 Pour the lemonade concentrate into a large pitcher or cooler with a spout. Stir in enough water to make 1 gallon. Grate the zest from the lemon and add to the pitcher, then squeeze the lemon juice from the lemon into the pitcher. In a small bowl, crush the mint leaves into the sugar using a muddler or a wooden spoon. Stir into the lemonade. Cover and chill for several hours, then strain to remove the leaves and zest before serving. Serve over ice and garnish with a sprig of mint.

By Debby Ward

Ingredients

• ✓ mint leaves
• ✓ mint leaves
• sugar
• water
• cantaloupe

Instructions

1. 1 Place a 7x12-inch glass dish in the freezer to chill.
2. 2 Combine sugar and water in a saucepan over low heat. Cook until sugar has completely dissolved. Add mint, remove from heat, and set aside to cool.
3. 3 Place melon in a food processor and process until pureed; pour into a bowl. Strain mint leaves from cooled syrup and add syrup to the melon. Stir until well combined.
4. 4 Pour cantaloupe mixture into the chilled dish and freeze uncovered for 3 to 4 hours, stirring with a fork every 30 minutes. Continue until mixture is almost frozen and a bit grainy; don't let it freeze completely, otherwise you won't be able to serve it.
5. 5 Place in a decorative bowl and garnish with mint leaves.

By Totally Fit Fabulous

Ingredients

• ✓ mint leaves
• strawberry
• lemon juice
• water
• white sugar
• ginger root

Instructions

1. 1 Place strawberries, mint, lemon juice, 1 cup water, sugar, and ginger into an electric blender and blend well.
2. 2 Pour into a pitcher, add 5 cups water, and stir well. Refrigerate or serve immediately over crushed ice.

By Bratz

Ingredients

• ✓ mint leaves
• water
• hibiscus petal
• lemon juice

Instructions

1. 1 Bring water to a boil in a stovetop kettle or saucepan. Off heat, add mint leaves, hibiscus petals, and lemon juice; stir once or twice, then cover. Steep before serving, 3 to 5 minutes. Serve either hot or iced.

By Brealyn Hamilton

Ingredients

• ✓ mint leaves
• chicken breast
• lemon juice
• lime juice
• orange juice
• honey

Instructions

1. 1 Place the chicken into a large bowl, and pour in the lemon juice, lime juice and orange juice. Sprinkle the mint leaves over, and drizzle with honey. Cover and refrigerate overnight.
2. 2 Preheat a grill for medium heat. When the grill is hot, lightly brush the grate with oil.
3. 3 Place the chicken onto the preheated grill, and discard the marinade. Cook for 6 to 8 minutes per side, or until no longer pink and juices run clear.

By CLHARTMAN

Ingredients

• ✓ mint leaves
• water
• honey
• lemon

Instructions

1. 1 Pour water into a large glass container with a lid. Stir in honey until dissolved. Zest lemon, being careful not to include any white pith. Juice lemon, then add both zest and juice to the glass container.
2. 2 Working with one bunch at a time, hold mint in one hand; use your other hand to twist and squeeze the leaves, slightly bruising them to release their fragrance and oils. Immerse the squeezed bunches in the water mixture. Cover the container and place it in direct sunlight for 2 hours.
3. 3 Remove and discard mint leaves. Shake the tea, then pour over ice in tall glasses. Garnish with mint sprigs.

By FutureChefShay

Ingredients

• ✓ mint leaves
• watermelon
• water
• agave nectar
• tequila
• blueberry

Instructions

1. 1 Blend the watermelon in a blender until smooth; pour into a large pitcher.
2. 2 Stir the water and agave nectar together in a small bowl; add to the watermelon. Stir the tequila into the watermelon mixture. Add the blueberries and garnish with the mint to serve.

By Sarah

Ingredients

• ✓ mint leaves
• water
• sugar
• cream of coconut
• lime juice
• lime zest
• sparkling water

Instructions

1. 1 Combine water and sugar in a saucepan; bring to a boil, stirring until sugar is completely dissolved and syrup forms, about 5 minutes. Remove from heat, stir 1 cup mint leaves into mixture, and let steep for 30 minutes. Strain and discard leaves. Transfer syrup to refrigerator to cool completely.
2. 2 Blend coconut, remaining mint leaves, lime juice, and lime zest together in a blender until mint is minced and mixture is well-combined, about 1 minute.
3. 3 Stir coconut mixture, cooled syrup, and sparkling water together in a bowl.
4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.

By Buckwheat Queen

Ingredients

• ✓ mint leaves
• lime juice
• sucralose sweetener
• lemon-lime soda
• ice

Instructions

1. 1 Stir lime juice, mint leaves, and sweetener together in a pitcher; gently crush and bruise mint leaves with a wooden spoon.
2. 2 Pour diet lemon-lime soda into juice mixture and stir until sweetener has dissolved.
3. 3 Mix in crushed ice to serve.

By Reedfrog

Ingredients

• ✓ mint leaves
• honeydew
• lime juice
• cilantro
• sugar

Instructions

1. 1 Combine the honeydew, lime juice, cilantro, mint, and sugar in a bowl; toss to combine; refrigerate at least two hours before serving.

By Menealeous' Daughter

Ingredients

• ✓ mint leaves
• ✓ mint leaves
• cucumber
• almond milk
• almond
• garlic
• salt
• black pepper
• labneh
• olive oil

Instructions

1. 1 Combine cucumber, almond milk, almonds, 1/2 cup mint leaves, garlic, salt, and pepper in a blender. Blend until smooth.
2. 2 Divide soup among 3 bowls. Add 1 tablespoon labneh to the middle. Garnish each bowl with 1 tablespoon olive oil and a few mint leaves.

By ServingsofYum

Ingredients

• ✓ mint leaves
• rum
• white sugar
• water
• lemon
• lime
• orange
• lemon-lime carbonated beverage

Instructions

1. 1 Combine rum, sugar, and water in a larger container or 3-gallon cooler or drink dispenser until sugar is dissolved. Add mint, lemons, limes, and oranges and mix well. Allow flavors to combine for about 30 minutes. Pour lemon-lime beverage into rum-fruit mixture and stir to combine.

By campforestfc

Ingredients

• ✓ mint leaves
• milk
• coffee bean
• brown sugar
• egg yolk
• heavy cream
• white rum
• chocolate

Instructions

1. 1 Heat milk, ground coffee, 1/4 cup brown sugar, and mint in a saucepan over low heat until warmed through, 7 to 10 minutes.
2. 2 Whisk egg yolks and remaining 1/2 cup brown sugar in a bowl; slowly whisk in about 1 cup hot milk mixture. Pour egg yolk mixture into saucepan and continue to heat until custard is thickened, about 5 minutes.
3. 3 Line a sieve with cheesecloth and strain custard into a large bowl; discard solids. Whisk heavy cream into custard. Cover and refrigerate until chilled, 4 to 5 hours.
4. 4 Stir rum and chocolate into chilled custard and pour into an ice cream maker. Freeze according to manufacturer's directions.

By Allrecipes Member

Ingredients

• ✓ mint leaves
• watermelon
• feta cheese
• green olive
• kalamata olive
• black pepper
• rice vinegar
• olive oil

Instructions

1. 1 Slice watermelon in half lengthwise, then each half lengthwise into quarters. Cut uniformly thick slices from the center of each quarter and place on plates or trays.
2. 2 Remove any of the soft, white seeds, and use the tip of a spoon to make small, shallow divots in the surface to help hold the toppings.
3. 3 Scatter some feta cheese, olives, and mint over the slices and season lightly with freshly ground black pepper. Drizzle each slice with a touch of rice vinegar and olive oil. Serve immediately or cover and refrigerate until needed.

By John Mitzewich

Ingredients

• ✓ mint leaves
• apple juice
• orange juice
• pineapple juice
• lemon juice

Instructions

1. 1 In a large pitcher, stir together the apple juice, orange juice, pineapple juice and lemon juice. Mix and pour into glasses full of ice to serve. Garnish each serving with a mint leaf.

By BUSYMOMOFTHREE

Ingredients

• ✓ mint leaves
• water
• white sugar
• mango
• lime

Instructions

1. 1 Combine ¼ cup water and sugar in a small saucepan; cook over low heat until sugar melts, 3 to 4 minutes. Set simple syrup aside to cool, about 15 minutes.
2. 2 Combine 1 cup water, mangoes, simple syrup, and lime juice in a blender; blend until smooth, then strain through a fine-mesh sieve into a pitcher. Stir in remaining 3 cups water and mint; chill before serving, at least 2 hours.

By Abbi Heather

Ingredients

• ✓ mint leaves
• hazelnut
• hazelnut
• sesame seed
• cumin seed
• coriander seed
• salt
• za'atar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Spread 1 cup plus 2 tablespoons hazelnuts out on a baking sheet. Toast in the preheated oven until lightly browned and fragrant, about 10 minutes. Let cool.
3. 3 Combine sesame seeds, cumin seeds, and coriander seeds in a pan over medium heat and toast until fragrant, 2 to 3 minutes. Remove from heat and let cool.
4. 4 Combine toasted hazelnuts, toasted sesame seed mixture, dried mint, salt, and za'atar in the bowl of a food processor; pulse until evenly ground.

By leila

Ingredients

• ✓ mint leaves
• water
• white sugar
• ice
• bourbon
• mint

Instructions

1. 1 Gather the ingredients.
2. 2 Make the simple syrup ahead of when you plan to serve: Bring water, sugar, and chopped mint to a boil over high heat in a small saucepan.
3. 3 Cook, stirring occasionally, until sugar is completely dissolved, 1 to 2 minutes. Remove from the heat and let cool .
4. 4 Pour syrup through a strainer to remove mint leaves.
5. 5 To make the mint juleps: Fill eight glasses with crushed ice; pour 4 ounces bourbon and 1/4 cup mint syrup into each cup.
6. 6 Top each drink with a mint sprig.

By jenn

Ingredients

• ✓ mint leaves
• mashed potato
• sugar
• butter
• confectioners' sugar
• egg
• heavy cream
• lemon juice
• lemon peel
• lemon curd
• strawberry
• blueberry

Instructions

1. 1 Place sugar and mint in a small food processor; cover and process until blended. Set aside.
2. 2 Preheat oven to 325 degrees F.
3. 3 In a large bowl, cream butter and 1-3/4 cups confectioners sugar until light and fluffy. Beat in 4-1/2 teaspoons reserved mint mixture. Add eggs, one at a time, beating well after each addition. Add mashed potato flakes alternately with 1/4 cup cream. Stir in lemon juice and peel.
4. 4 Pour into a greased and floured 9 x 13-inch baking dish. Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
5. 5 In a large bowl, beat remaining cream until it begins to thicken. Add 1/2 cup confectioners sugar and 1 tablespoon mint mixture; beat until stiff peaks form. Fold in lemon curd; set aside.
6. 6 In another bowl, combine strawberries and blueberries with remaining mint mixture and confectioners sugar.
7. 7 Cube cake into 2 squares. Layer in glassware starting with a dollop of the cream mixture, a spoonful of berries and a couple cake cubes. Repeat.

By Idahoan

Ingredients

• ✓ mint leaves
• extra virgin olive oil
• recaito
• quinoa
• orange juice
• salt
• chickpea
• parsley
• hazelnut
• pistachio

Instructions

1. 1 Combine oil, Recaito, quinoa, orange juice, salt and 3/4 cup water to boil. Simmer covered over medium-low heat, until liquid is absorbed and quinoa is tender, 20 minutes. Stir in chick peas. Remove from heat and let stand, covered, for 5 minutes. Stir in mint, parsley and hazelnuts.

By Goya

Ingredients

• ✓ mint leaves
• shallot
• arugula
• flat-leaf parsley
• olive oil
• kosher salt
• black pepper
• rack of lamb
• fingerling potato
• baby carrot
• red wine vinegar
• red pepper

Instructions

1. 1 Place 2 shallot halves in a mini food processor. Pulse until coarsely chopped, about three 1-second pulses. Add arugula, mint, and parsley; pulse until herbs are chopped, about five 1-second pulses. Transfer 1/2 of the herb mixture to a small bowl. Reserve remaining herb mixture for serving.
2. 2 Stir 4 tablespoons olive oil, 1 1/2 teaspoons salt, and 1/4 teaspoon black pepper into the bowl with the herb mixture; rub all over meaty parts of lamb. Prop the two lamb racks up together on a plate by placing the meaty ends on the surface with the bones upright, interlacing the bones so they rest against each other. Let sit at room temperature for 1 hour.
3. 3 Preheat the oven to 450 degrees F (230 degrees C) with racks in the upper and lower thirds. Line two large rimmed baking sheets with aluminum foil.
4. 4 Meanwhile, toss potatoes, carrots, and remaining shallot halves with 2 tablespoons olive oil, 1 teaspoon salt, and remaining 1/2 teaspoon black pepper in a large bowl. Arrange in an even layer on the prepared baking sheets.
5. 5 Roast vegetables in the preheated oven until beginning to brown and almost tender, about 15 minutes. Remove from the oven and combine onto one baking sheet. Set aside until ready to use. Do not turn the oven off.
6. 6 Once lamb has marinated, place lamb racks onto the empty baking sheet.
7. 7 Roast in the preheated oven for 10 minutes. Rotate the pan, scatter the roasted vegetables around the lamb, and continue to cook until a thermometer inserted into the thickest part of the lamb reads 125 degrees F (52 degrees C), 10 to 15 minutes longer. Remove from the oven and let rest for 10 minutes before slicing.
8. 8 Stir remaining 3 tablespoons olive oil, vinegar, red pepper, and remaining 1/2 teaspoon salt into the reserved herb mixture. Drizzle over lamb and vegetables.

By TheOtherJuliaGulia

Ingredients

• ✓ mint leaves
• red onion
• lime juice
• olive oil
• watermelon
• cucumber
• feta cheese

Instructions

1. 1 Mix red onion with lime juice in a bowl; set aside to marinate at least 10 minutes. Stir olive oil into mixture.
2. 2 Toss watermelon, baby cucumbers, and feta cheese together in a large bowl. Pour red onion mixture over watermelon mixture; toss to coat. Sprinkle mint over the salad; toss and serve.

By kateroo

Ingredients

• ✓ mint leaves
• strawberry yogurt
• balsamic vinegar
• sugar
• black pepper
• cinnamon
• salt
• chicken breast
• olive oil
• lemon juice
• strawberry
• parsley
• balsamic vinegar

Instructions

1. 1 In a medium bowl, stir together the yogurt, 1/2 cup balsamic vinegar, sugar, pepper, cinnamon and salt. Place chicken breast halves in a shallow baking dish, and pour the sauce over them. Refrigerate for 1 hour, turning chicken over half way through.
2. 2 Heat the olive oil in a large skillet over medium-high heat. Scrape the marinade off of the chicken breasts, and place them into the hot oil. Quickly brown the chicken on both sides, then reduce the heat to medium-low, cover, and cook until chicken is no longer pink and juices run clear, about 15 minutes. Remove from heat, and let rest for 3 minutes.
3. 3 While the chicken is cooking, transfer the marinade to a saucepan. Bring to a low simmer over medium heat. Remove stems from strawberries, and slice thinly so they will fan nicely. Set aside.
4. 4 Slice chicken breasts on the diagonal into 1/2 inch thick slices. Place on serving plates, and sprinkle with lemon juice. Spoon about 2 tablespoons of the marinade over each chicken breast, and fan one sliced strawberry over the top. Garnish with a sprinkle of fresh mint and parsley. If you really love balsamic vinegar, finish the dish off with an artful drizzle.

By CHEFSINGLEDAD

Ingredients

• ✓ mint leaves
• bacon
• cream cheese
• butter
• white sugar
• strawberry
• lemon juice
• bread
• egg
• coconut milk
• vanilla extract
• nutmeg
• salt
• butter

Instructions

1. 1 Place bacon slices in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels; dice. Reserve bacon grease.
2. 2 Blend cream cheese, 2 tablespoons butter, and sugar in a separate bowl. Fold strawberries and lemon juice into the filling.
3. 3 Divide filling between 2 slices of bread, spreading it out to the edges. Cover with remaining 2 slices of bread. Press sandwiches lightly together.
4. 4 Mix eggs, coconut milk, vanilla extract, ground nutmeg, and salt in a shallow bowl to make egg wash.
5. 5 Melt 1 1/2 teaspoon reserved bacon grease and 1 1/2 teaspoon butter in a nonstick skillet over medium heat. Sprinkle half the diced bacon evenly in the skillet. Dip 1 side of each sandwich in the egg wash. Place on top of the bacon in the skillet; cook until eggs are set and slightly browned, about 2 minutes. Transfer to a plate.
6. 6 Melt remaining 1 1/2 teaspoon bacon grease and 1 1/2 teaspoon butter in the skillet. Sprinkle remaining diced bacon in the skillet. Dip the second side of each sandwich in egg wash and return to the skillet; cook until lightly browned, 2 to 3 minutes.
7. 7 Cut sandwiches in half and garnish with mint.

By Kathryn

Ingredients

• ✓ mint leaves
• olive oil
• pea
• green onion
• butter
• brown sugar
• salt
• pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add frozen peas, green onions, and mint. Cook, stirring until peas are hot and tender but still bright green, 7 to 10 minutes.
2. 2 Transfer to a bowl and mash until peas are crushed but still slightly chunky. Add butter, brown sugar, salt, and pepper. Stir until butter melts and sugar dissolves.

By Ella