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Recipes
Mushroom Ragout
By MaryGladys
In a large skillet over medium heat, heat oil until hot
- 3 Tbs oil
- 1 1/2 lbs fresh white mushrooms
- 1 large diced onion
- 1 1/2 tsp Italian seasoning
- 3/4 tsp salt
- 1 can (14.5 ounces) stewed tomatoes
- 1 can (15 to 19 ounces) white beans, drained
- 1/2 cup Parmesan cheese, divided
Tropical Fruit Salad
By MaryGladys
In a bowl, combine nectarines, plums, melon cubes, lime juice and chopped cilantro
- 2 cups thinly-sliced fresh California nectarines
- 1 cup thinly-sliced fresh California plums
- 1 cup melon cubes, cantaloupe OR honeydew
- 1/4 cup (about 6 limes) freshly squeezed lime juice
- 2 Tbs chopped cilantro
- 1/2 tsp (or to taste) chili powder
- 1/4 cup queso fresca OR crumbled feta cheese
- cilantro sprigs for garnish
Fresh Mushroom and Pepper Pizza
By MaryGladys
Preheat oven to 450 degrees
- 8 oz fresh white mushrooms
- 1 large sweet red bell pepper
- 1 1/2 cups shredded fontina cheese, divided
- 1 prebaked (16 ounce) pizza shell
- 1/4 cup grated Parmesan cheese
- 3 Tbs Italian salad dressing
Mustard and Lemon Sauce
By MaryGladys
In a medium saucepan melt the butter
- 3.1 oz Butter
- 12.6 oz Chicken broth
- 3 Tbs Flour
- 3 Egg yolks
- 2 Tbs Lemon juice
- 2 Tbs Dijon mustard
- Cayenne
- salt
Maraschino Lemonade Pops
By MaryGladys
Put a colander or strainer in a bowl
- 1 (10-ounce) jar maraschino cherries
- 1 (12-ounce) can frozen pink lemonade concentrate, partly thawed
- 1/4 cup water
- 8 (3-ounce) paper cups
- 8 popsicle sticks
Nectarine Barbecue Sauce
By MaryGladys
Slice nectarines. Set aside 1 cup slices
- 4 fresh California nectarines
- 1/4 cup rice wine vinegar OR white vinegar
- 1/4 cup tomato paste
- 2 Tbs sugar
- 1 1/2 Tbs Worcestershire sauce
- 2 tsp minced garlic
- 1/4 tsp hot sauce
- 1 tsp julienne cut orange peel
Marshmallows
By MaryGladys
Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some conf...
- confectioners' sugar or more for dusting
- 2 Tbs plus 2 1/2 teaspoons or 3 1/2 envelopes unflavored gelatin
- 1/2 cup cold water
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup warm water about 115°F
- 1/4 tsp salt
- 2 egg whites
- 1 tsp vanilla
New Orleans Barbecue Sauce
By MaryGladys
Blend cornstarch and bourbon until smooth
- 1/3 cup bourbon or whiskey
- 1 tsp cornstarch
- 2/3 cup orange juice
- 1 Tbs orange rind grated
- 3 Tbs molasses
- 1 cup Basic barbecue sauce
- Basic Barbecue Sauce
- 1 Can (8 ounces) tomato sauce
- 3 Tbs Worcestershire sauce
- 1/2 cup vegetable oil
- 1/4 cup cider vinegar
- 3 tsp dry mustard
- 3 Tbs brown sugar
- 2 tsp chili powder
- 2 tsp sugar
- 1/2 tsp garlic powder
- 2 Tbs dried minced onion
- 1/2 tsp salt
- 1/4 tsp black pepper
Fudge-Almond Layer Cake
By MaryGladys
Cake Heat oven to 375 degrees
- Cake
- 3 oz unsweetened chocolate
- 1 cup butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs
- 2-1/4 cups cups cake flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup sour cream
- 1 cup hot coffee
- 1 tsp vanilla
- Chocolate Ganache
- 1 1/3 cups whipping cream
- 2 cups (12 ounces) semisweet chocolate chips
- Mocha Filling
- 2 Tbs water
- 2 Tbs unsweetened cocoa
- 2 Tbs instant coffee
- 1/2 cup butter, softened
- 2 cups powdered sugar, divided
- 1/2 cup sliced almonds, toasted
- 1/4 cup caramel candies (about 1 ounce)
- 1 Tbs water
Parfait Cups
By MaryGladys
Cube 3 peaches. In a blender or food processor, combine 3 cubed peaches with yogurt and honey until smooth
- 6 fresh California peaches, divided
- 2 8-ounce containers nonfat peach yogurt
- 2 Tbs honey
- 6 Tbs nonfat granola