MaryGladys' profile page
Recipes
Beer Brat Pasta
By MaryGladys
Preheat oven to 425°F. Mix red pepper, onions, and garlic with 1 Tbsp
- 1 lbs Rigatoni or other medium pasta shape
- 15 oz fresh bratwurst
- 1/2 cup beer
- 1-1/2 cups low-fat cheddar cheese
- 2 sweet red peppers, coarsely chopped
- 1 cup onions, coarsely chopped
- 4 garlic cloves, chopped
- 1/2 cup fresh basil
- 1 Tbs olive oil
Strawberry Pineapple Trifle
By MaryGladys
Spread one side of each wafer with fruit spread; arrange them, spread-side facing in, around sides of a 1 1/2-quart...
- 1 package Estee vanilla creme-filled wafers
- 1 1/2 Tbs Estee raspberry fruit spread
- 1 can juice-packed pineapple chunks - (20 oz), drained, and juice reserved
- 1 1/4 cups skim milk
- 1 package sugar-free instant vanilla pudding and pie filling
- 1 cup Estee whipped topping, prepared from mix as directed
- 2 cups sliced fresh strawberries
Béarnaise Sauce
By MaryGladys
Combine wine, shallots and tarragon, and cook until wine is reduced to a mere glaze
- 1/2 cup white wine
- 1 Tbs finely chopped shallots or scallions
- 1/2 tsp chopped fresh tarragon (to taste)
- 3 (or 4) egg yolks
- 1/2 tsp salt
- 1/2 cup butter
Palm Springs Fruit Salad
By MaryGladys
Remove peel and pith from oranges
- 1/2 cup dates, sliced
- 4 boneless chicken breast halves, cooked & cooled
- 2 large oranges
- 1 pineapple
- 2 kiwi fruits, for garnish
- mint sprigs, for garnish
- Orange Mint Yogurt Dressing
- 1 cup plain lowfat yogurt
- 2 Tbs honey
- 2 tsp grated orange peel
- 1/2 tsp finely chipped candied ginger
- 1/8 tsp salt
- 1 dash cayenne pepper
- 1 1/2 tsp chopped fresh mint
Beer-Braised Cutlets
By MaryGladys
Stir together flour, salt and pepper and coat cutlets
- 4 pork sirloin cutlets, tenderized, about 1/4-inch thick
- 4 Tbs flour
- 1/2 tsp salt
- 1 tsp ground black pepper
- 2 tsp butter
- 1 cup beer
- 2 Tbs cider vinegar
- 2 Tbs prepared mustard
- 2 tsp brown sugar
- 2 tsp dill weed
Berry Blueberry Chutney
By MaryGladys
In a medium nonreactive saucepan combine blueberries, cranberry sauce, sugar, balsamic vinegar, orange peel, ginger...
- 4 cups frozen or fresh blueberries
- 1 can (16 ounces) whole berry cranberry sauce
- 1/4 cup sugar
- 3 Tbs balsamic vinegar
- 1-1/2 tsp grated orange peel
- 1 tsp ground ginger
- 1/4 to 1/2 teaspoon crushed red pepper
- 1/4 tsp ground black pepper
Pear-Walnut Muffins
By MaryGladys
In a mixing bowl stir together flour, the 1/2 cup brown sugar, baking powder, cinnamon, ginger, and salt
- 1-1/2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp salt
- 1 egg
- 1/2 cup cooking oil
- 1/8 tsp salt
- 1/2 cup plain low-fat yogurt
- 1/2 tsp vanilla
- 1 pear, cored and finely chopped
- 3 Tbs finely chopped walnuts
- 2 Tbs brown sugar
Big Bend Texas-Style Chili
By MaryGladys
To prepare the chili, heat the olive oil in a large saucepan
- 2 Tbs olive oil
- 5 cloves garlic, minced
- 2 onions, diced
- 1 1/2 lbs lean Omaha Steaks ground beef
- 1/2 tsp salt
- 1 tsp freshly ground black pepper
- 2 Tbs pure red chile powder
- 4 Roma tomatoes (about 8 ounces), blanched, peeled, and diced
- 1/2 cup tomato paste
- 1/2 cup Beef Stock
- 1 cup dark beer
- 2 Tbs cider vinegar
- 3/4 tsp ground cumin
- 2 tsp minced oregano
- 1/4 cup minced parsley
- 1 can (15 ounces) red kidney beans, drained
- 4 oz crumbled goat cheese, for garnish
Sweet Potato Crisps
By MaryGladys
Preheat the oven to 375 degrees
- 2 medium sweet potatoes, peeled, and sliced 1/2" thick (the long way)
- 1 tsp salt
- Olive oil-flavored nonstick cooking spray, as needed
Bourbon Peach Turkey Glaze
By MaryGladys
In small saucepan, over low heat, combine preserves, bourbon and bitters
- 1/2 cup peach preserves
- 2 Tbs bourbon or whiskey
- 2 tsp Angostura bitters