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Recipes
Tangy Olive Salsa
By MaryGladys
In medium-size bowl combine tomato, parsley, yellow pepper, olives, lime juice, capers, oil, basil, vinegar, cayenn...
- 1 cup tomatoes peeled, seeded and diced
- 1/3 cup fresh parsley
- 1/4 cup yellow bell pepper chopped
- 2 Tbs Greek olives pitted
- 2 Tbs fresh lime juice
- 1-1/2 Tbs capers drained
- 1-1/2 Tbs olive oil
- 1-1/2 tsp fresh basil chopped
- 1 tsp balsamic vinegar
- dash cayenne pepper
- dash black pepper
Honey Coffee Cooler
By MaryGladys
Dissolve coffee granules in boiling water in a medium bowl
- 2 Tbs granulated instant coffee
- 1/4 cup boiling water
- 1/4 cup honey
- 1 stick cinnamon
- 3/4 cup cold water
- ice cubes
- 1 quart milk
Tom Ka Gai
By MaryGladys
In a large stock pot, combine chicken stock, coconut milk, lemongrass, fish sauce, lime juice, kaffir lime leaves, ...
- 28 oz cans coconut milk
- 3 cups chicken stock (you can add chicken bouillon to 3 cups of water)
- 12 oz chicken, cubed or shredded
- 3 stalks fresh lemongrass (Use only the bottom part of the lemongrass, up until about 6" from the root, cut into 2" pie
- 2 Tbs fish sauce
- 1/3 cup fresh lime juice
- 3 kaffir lime leaves
- 6 slices fresh galangal (Thai ginger) or Chinese ginger, sliced and bruised
- 2 Tbs sugar
- 1-2 tbsp Thai red curry paste
- 4 small green chiles
- 15 oz can straw mushrooms (I used a variety can with mini corns, bamboo shoots, and straw mushrooms)
- Cilantro springs to garnish and onion and quartered tomato
Italian Potato Salad
By MaryGladys
Boil the potatoes for 20 minutes in a large pot of boiling water
- 24 new red potatoes - (3 to 4 oz ea), washed ,and skins left on
- 3 celery stalks, chopped
- 1 red pepper, minced
- 1/4 cup chopped scallions
- 2 Tbs olive oil
- 1 Tbs balsamic vinegar
- 1/2 Tbs red vinegar
- 1 tsp chopped fresh parsley
- Freshly-ground black pepper, to taste
Tapawingo's Dried Cherry Scones
By MaryGladys
In a food processor, combine cake and all-purpose flour, baking powder, sugar and salt
- 2 cups cake flour
- 2 cups all-purpose flour
- 4 tsp baking powder
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 4 oz (1/2 cup) butter, chilled and cut up
- 1 large egg, beaten
- 3/4 cup milk
- 4 oz (about 3/4 cup) dried tart cherries
- Light cream (or half-and-half) and granulated sugar
Honey Custard French Toast
By MaryGladys
In large bowl, beat together honey, milk, eggs, cinnamon and salt
- 1/2 cup honey
- 1 cup milk
- 6 eggs
- 1-1/2 tsp cinnamon
- 1/8 tsp salt
- 12 slices (3/4-inch thick) French bread
- Butter
- Honey
- Toasted pecan pieces
Traditional Spaghetti & Meatballs
By MaryGladys
Put the bread into a medium mixing bowl and pour the milk over it
- 1 lb Spaghetti, Linguine or Thin Spaghetti, uncooked
- Meatballs
- 4 slices white bread
- 1/2 cup skim milk
- 2 large egg whites
- 8 oz ground turkey
- 8 oz extra lean ground beef
- 1/4 cup grated Romano cheese
- 1 Tbs minced fresh basil or 1 tsp. dried basil
- 1 tsp minced fresh oregano or 1/2 tsp. dried oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- Sauce
- 1 Basic Tomato Sauce (see recipe in Comfort Food)
- 1 tsp vegetable oil, divided
Honey Granola
By MaryGladys
Combine oats, nuts and raisins in a large bowl; mix well and set aside
- 4 cups old-fashioned rolled oats
- 2 cups coarsely chopped nuts
- 1 cup golden raisins
- 3/4 cup honey
- 1/2 cup butter or margarine
- 2 tsp ground cinnamon
- 1 tsp vanilla
- dash salt
Jeanette's Custard
By MaryGladys
Heat the oven to 325 degrees
- 2 eggs
- 3 Tbs sugar
- 1 tsp vanilla
- 1 2/3 cups fat-free (skim) milk
- 1/2 tsp nutmeg
Honey Hazelnut Spread
By MaryGladys
Cream honey and butter; stir in hazelnuts
- 1/2 cup honey
- 1/2 cup butter or margarine, softened
- 1/2 cup ground, roasted, skinned hazelnuts