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Recipes
Mustard Paint
By MaryGladys
Combine all ingredients in a non-reactive bowl and store in an air tight jar in the refrigerator
- 12 oz flat beer
- 4 cups prepared yellow mustard
- 1/2 cup dark brown sugar, packed
- 1 Tbs Louisiana-style hot sauce
- 1 tsp sea salt
- 1 tsp black pepper
Curried Rice With Pineapple
By MaryGladys
In a medium saucepan, combine onion, water, and beef broth
- 1 onion, chopped
- 1 1/2 cups water
- 1 1/4 cups low-sodium beef broth
- 1 cup uncooked rice
- 1 tsp curry powder
- 1/4 tsp garlic powder
- 8 oz pineapple chunks, drained
Salsa Fresca
By MaryGladys
Place all ingredients in a blender and pulse to desired texture
- 4 medium ripe tomatoes, chopped
- 1/4 red onion, quartered
- 1 Tbs Garlic, finely minced
- 2 jalapeno chiles, stemmed, seeded if desired and minced
- 1 bunch cilantro, leaves only chopped
- 2 Tbs lime juice
- 1 Tbs Sour Orange (Badia)
- 3/4 tsp salt
- 1 pinch of freshly ground black pepper
Oyster Mushroom Souffle
By MaryGladys
Preheat oven to 350 degrees
- 6 Tbs butter
- 1 medium onion, finely chopped
- 1 clove garlic, finely chopped
- 3 oz self-rising flour
- 2 oz dried Porcini mushrooms, soaked in 1/2 cup lukewarm water and chopped finely (retain water)
- 1 cup milk
- salt to taste
- pepper to taste
- 6 oz Oyster Mushrooms, roughly chopped
- 3 large egg yolks
- 4 large egg whites
Date Cake Squares
By MaryGladys
Combine dates, prunes, raisins and water in medium saucepan; heat to boiling
- 1 cup chopped dates
- 3/4 cup chopped pitted prunes
- 1/2 cup dark raisins
- 1 1/4 cups water
- 8 Tbs margarine, cut into pieces
- 2 eggs
- 1 tsp vanilla
- 1 cup all-purpose flour
- 5 1/2 tsp Equal for Recipes (or 18 packets Equal sweetener or 3/4 cup Equal Spoonful)
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 cup chopped walnuts
San Francisco Mushroom Rolls
By MaryGladys
Saute mushrooms and onions in butter five minutes
- 1 lb mushrooms (chopped fine)
- 1/2 cup butter
- 6 Tbs flour
- 1 tsp salt
- 2 cups light cream
- 2 tsp lemon juice
- 1 small onion, minced
- 1/2 loaves sliced white bread (crusts trimmed)
- 4 Tbs melted butter
Dutch Babies With Quick Blackberry Syrup
By MaryGladys
Puree blackberries in food processor or blender and strain to remove seeds
- 1-2 cups blackberries (fresh or frozen)
- 1 1/2 cups sugar
- 1 Tbs lemon juice
- 1/2 cup light corn syrup
- Dutch Babies
- 3 Tbs butter
- 4 eggs
- 1 cup low-fat milk
- 1 cup flour
- 2 Tbs sugar
- 1 tsp sugar
Porcini, Aritchoke and Foie Gras Salad
By MaryGladys
Remove the tough outer leaves of the artichoke and remove the choke with a spoon
- 4 medium artichokes
- 1 lb porcini mushrooms
- 5 Tbs olive oil
- 8 oz foie gras, 2 1/2 inch slices and cut in half to yield 4 pieces
- 4 cups mesclun
- coarse salt
- 1/4 cup walnuts, roughly chopped
- 2 Tbs chopped chives
- Truffle Vinaigrette
- 1/4 cup lemon juice
- 1/4 cup soy sauce
- 1/4 cup truffle juice
- Salt
- freshly ground pepper
Sante Fe Chicken with Rice
By MaryGladys
Season sliced chicken with paprika, salt, and pepper
- 1 1/2 lbs fresh boneless, skinless chicken breasts, sliced thinly
- 1 tsp paprika
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1 onion, peeled and chopped
- 1 green bell pepper, seeded and chopped
- 1 clove garlic, crushed
- 2 Tbs vegetable oil
- 1 cup chicken broth
- 1 1/2 cups quick-cooking rice
- 1 (10-oz.) can diced tomatoes and green chiles, undrained
- 3/4 cup shredded Monterey Jack cheese
Dutch Dill Bread
By MaryGladys
Procedure Place all ingredients except rye flour into pan in order listed
- 1-1/2 tsp active dry yeast
- 1-3/4 cup whole wheat flour
- 1 tsp salt
- 1 tsp dill seeds
- 1 tsp dill weed
- 1 tsp caraway seeds
- 3/4 cup yogurt
- 1/2 cup water
- 2 Tbs honey
- 2 Tbs oil
- 3/4 cup rye flour