Recipes for mint
Green Mint Cake Recipe
Green Mint Cake Ingredients
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Green Mint Cake Recipe
1 pkg. white or yellow cake mix (without pudding in mix)
- 4 eggs
- 1 pkg. instant vanilla pudding
- 1/2 c. orange juice
- 1/2 c. vegetable oil
- 1/4 c. water
- 1/4 c. green creme de menthe
- 1 tbsp. vanilla
- 1 sm. can (5 1/4 oz.) Hershey chocolate syrup
How to make Green Mint Cake
- Heat oven to 350 degrees. Use tube or bundt pan. Combine all ingredients except chocolate syrup. Beat about 4 minutes. Pour 2/3 batter into baking pan. Mix chocolate syrup with remaining batter. Pour over batter in pan, but do not mix. Bake 45 minutes. Cool and pour chocolate icing over cake.
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Green Mint Cake is ready to serve.
Mint and Lemon Chicken Recipe
Mint and Lemon Chicken Ingredients
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Mint and Lemon Chicken Recipe
2 skinless, boneless chicken breast halves – cut into bite-size pieces
- 1 clove garlic, crushed
- 1/2 cup all-purpose flour
- 1/2 cup margarine
- 1/4 cup fresh lemon juice
- 1/2 cup chopped fresh mint leaves
How to make Mint and Lemon Chicken
- In a medium bowl, mix together the chicken pieces and garlic. Toss with the flour just to coat, and shake off excess.
- Heat the margarine in a large skillet over medium-high heat. Add the chicken pieces; cook and stir until browned. Add the mint leaves and lemon juice, cover and steam for about 5 minutes, just until the chicken is cooked through. Do not over cook the chicken or it will be tough.
- Mint and Lemon Chicken is ready to serve.
Prep Time:10 Min
Cook Time:10 Min
Ready In:20 Min
Mint and Lemon Chicken Cutlets Recipe
Mint and Lemon Chicken Cutlets Ingredients
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Mint and Lemon Chicken Cutlets Recipe
1 1/4 pound(s) boneless, skinless chicken breasts, thinly sliced
- 2 lemons
- 2 tablespoon(s) olive oil
- 2 tablespoon(s) fresh mint, chopped
- Salt and coarsely ground black pepper
- 1 bag(s) (4 ounces) baby watercress
How to make Mint and Lemon Chicken Cutlets
- Heat ridged grill pan over medium-high heat (or prepare outdoor grill for direct grilling over medium-high heat).
- Pound chicken to uniform 1/4-inch thickness if necessary.
- From lemons, grate 1 tablespoon plus 1 1/2 teaspoons peel and squeeze 3 tablespoons juice. In large bowl, whisk lemon peel and juice, oil, 2 tablespoons mint, 1/2 teaspoon salt, and 1/2 teaspoon pepper until dressing is blended.
- Reserve 1/4 cup dressing. In large bowl, toss chicken cutlets with remaining dressing. Place chicken in grill pan and cook 4 to 5 minutes or until juices run clear when breast is pierced with tip of knife, turning over once.
- To serve, toss watercress with reserved dressing and top with chicken. Sprinkle with additional chopped mint for garnish.
- Mint and Lemon Chicken Cutlets is ready to serve.
How to make Mint Chutney Recipe
Mint Chutney Ingredients:
Mint Chutney Recipe
- 1 bunch fresh cilantro
- 1 1/2 cups fresh mint leaves
- 1 green chile pepper
- 1/2 teaspoon salt
- 1 medium onion, cut into chunks
- 1 tablespoon tamarind juice or lemon juice
- 1/4 cup water, or as needed
How to make Mint Chutney:
In a food processor, combine the cilantro, mint leaves, chile pepper, salt, onion and tamarind juice. Process to a fine paste, adding enough water to achieve a thick sauce.
Watermelon Salad with Feta and Mint Recipe
Watermelon Salad with Feta and Mint INGREDIENTS
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Watermelon Salad with Feta and Mint Recipe recipe is ready to serve.
1/3 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 teaspoons kosher salt
- 1 teaspoon Tabasco
- 1/2 teaspoon freshly ground pepper
- One 8-pound seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2-inch chunks (10 cups), chilled
- 1/2 pound feta cheese, crumbled (2 cups)
- 1 1/4 cups pitted kalamata olives, coarsely chopped (optional)
- 1 small sweet onion, cut into 1/2-inch dice
- 1 cup coarsely chopped mint leaves
How to make Watermelon Salad with Feta and Mint
- In a large bowl, whisk the oil, lemon juice, salt, Tabasco and pepper. Add the watermelon, feta, olives and onion and toss gently. Garnish with the mint and serve.
- Watermelon Salad with Feta and Mint Recipe recipe is ready to serve.
TOTAL TIME: 25 MIN
Raspberry Cream Trifle Recipe
Raspberry Cream Trifle Ingredients
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Raspberry Cream Trifle - souce: tasteofhome
1 can (14 ounces) sweetened condensed milk
- 1 cup cold water
- 1 teaspoon almond extract
- 1 package (3.4 ounces) instant vanilla pudding mix
- 2 cups heavy whipping cream, whipped
- 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
- 2 tablespoons seedless raspberry jam
- 2 cups fresh raspberries
- Chocolate curls and fresh mint
How to make Raspberry Cream Trifle
- In a large bowl, beat the milk, water and extract until blended.
- Add pudding mix; whisk for 2 minutes.
- Let stand for 2 minutes or until soft-set.
- Cover and chill until mixture is partially set.
- Fold in the whipped cream.
- Place half of the cake cubes in a 2-qt. glass serving bowl.
- Top with half of the cream mixture.
- Carefully spread with jam.
- Sprinkle with 1 cup raspberries.
- Layer with remaining cake cubes, cream mixture and raspberries.
- Garnish with chocolate curls and mint.
- Raspberry Cream Trifle is ready to serve.
Prep/Total Time: 30 min.
Yield: 14-16 Servings
Ginger Mint Tea Recipe
Ginger Mint Tea Ingredients:
Ginger Mint Tea Recipe
- 1 1/4 liters water
- 1/3 cup firmly packed fresh mint leaves
- 1 teaspoon grated fresh ginger
- 1 tablespoon honey
- 4 slices lemons
How to make Ginger Mint Tea:
- Combine water, mint and ginger in a pan, simmer, uncovered, 5 minutes; strain, discard mint and ginger.
- Stir in honey.
- Serve tea, hot or chilled, with lemon slices.
Coconut Mint Chutney Recipe
Coconut Mint Chutney Ingredients:
Coconut Mint Chutney Recipe
- 1 fresh coconut
- 1 bunch of mint leaves
- 1 tbsp. peanut ,roasted, crushed
- 4-5 green chillies
- 1 tbsp lemon juice
- 1 tsp. salt
- 1/4 tsp. sugar
- for seasoning:
- 1 tsp.oil
- 1/4 tsp. mustard seeds
- 1/4 tsp. cumin seeds
- 4-5 curry leaves finely chopped
- 1 pinch asafoetida
- 2 dry red chillies
How to make Coconut Mint Chutney:
- Grind all the ingredients (except those for seasoning) together.
- Grind till smooth.
- Heat oil and add the seasoning ingredients. Pour hot oil over the chutney.
- Mix gently.
Iced Mint Tea Recipe
Iced Mint Tea Ingredients:
- 1 bunch fresh mint, or 2/3 ounce dried mint
- 2 cups boiling water
- 1 quart cold water
- Sugar to taste
- Ice cubes
- 6 strips lemon peel
- 6 mint sprigs, dusted with powdered sugar
How to make Iced Mint Tea:
Pour the boiling water over the mint and steep for half an hour in a double boiler over hot water. Strain, and combine the liquid with the cold water and sugar to taste. Pour into tall glasses filled with ice cubes; garnish with lemon peel and fresh mint dusted with powdered sugar.
Kiwi Fruit Chutney Recipe
Kiwi Fruit Chutney Ingredients:
- 1 tbsp Olive Oil
- 1 tsp Garlic (minced)
- 1 tbsp Fresh Ginger (chopped)
- 1/3 cup Onion (chopped)
- 1/2 tsp Curry Powder
- 1/4 tsp Dried Red Pepper flakes
- 5 Kiwifruit (peeled, diced, divided)
- 1 Banana (peeled, diced)
- 2 tbsp Orange Juice
- 2 tbsp Lime Juice
- 2 tbsp Malt Vinegar
- 2 tbsp Brown Sugar
- 1 tbsp Fresh Cilantro Leaves (chopped)
- 1 tbsp Fresh Mint Leaves (chopped)
How to make Kiwifruit Chutney
- Combine all ingredients and put the mixture in a saucepan.
- Boil it gently for an hour until thick and soft.
- Stir it occasionally.
- Cool it and transfer into sterilized jars.
- Kiwi fruit Chutney is ready.
