MaryGladys' profile page
Recipes
Bananas Foster
By MaryGladys
Melt butter in a 10-inch heavy skillet over low heat
- 2 Tbsp butter
- 1/4 cup dark brown sugar
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 1 Tbsp banana liqueur
- 2 bananas, sliced in half lengthwise
- 1/4 cup dark rum
- 1/2 tsp orange zest, finely grated
Beef Rolled Rib Roast au Jus
By MaryGladys
Place meat, fat side up, on a rack in a shallow roasting pan
- 1 4-pound beef rib-eye roast
- 1/2 tsp salt (optional)
- 1/2 tsp pepper (optional)
New England Boiled Dinner
By MaryGladys
Place the corned beef along with the pickling liquid, onion and spices in a large pot and add enough water to cover...
- 4 lb (to 5) lb (approx. 2 kg) corned beef
- 10 medium-sized beets, peeled
- 3 parsnips, peeled and cut into large pieces
- 6 large carrots, scrubbed and cut into large pieces
- 3 turnips, peeled and quartered
- 10 small onions, peeled
- 6 medium-sized potatoes, scrubbed and quartered
- 1 head cabbage, cut into wedges
- Dijon style mustard and prepared horseradish as condiments.
- 2 medium onions, peeled and quartered and cooked with the meat
- 2 bay leaves
- 1 tsp salt
- 10 (or more to taste) black peppercorns
- 1 peeled clove garlic, chopped
- 4 whole cloves
Cappuccino Crinkles
By MaryGladys
Heat oven to 350 degrees F
- 1/3 cup butter (no substitutes), softened
- 1 cup packed brown sugar
- 2/3 cup unsweetened cocoa powder
- 1 Tbs instant coffee granules
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 2 large egg whites
- 1/3 cup vanilla yogurt
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
New England Turkey Chowder
By MaryGladys
In a 3-quart saucepan, melt margarine
- 1 Tbs margarine
- 1/2 cup onion chopped
- 1 cup celery finely chopped
- 2 cups turkey broth or reduced-sodium chicken bouillon
- 2-1/2 cups potatoes diced
- 1/2 tsp salt
- 1/4 tsp white pepper
- dash cayenne pepper
- 1/4 cup cornstarch
- 2 cups cooked turkey diced
- 2 cups skim milk
Baked Spiced Chicken
By MaryGladys
Preheat oven to 350°F. Lightly spray a medium baking dish with vegetable cooking spray; set aside
- 2 fresh whole chicken, cut up
- 1 cup soft bread crumbs
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/8 tsp ground ginger
- 1/3 cup plain yogurt
Caramel Sauce
By MaryGladys
Mix the water and sugar in a large heavy-bottomed saucepan
- 1 1/2 cup sugar
- 1/3 cup water
- 1 1/4 cup heavy cream
- 1/2 tsp vanilla extract
Northwest Chili
By MaryGladys
In a large, heavy saucepan, cook onion and garlic in oil for 3 to 4 minutes
- 1 cup chopped onion
- 2 large garlic cloves, minced
- 1 1/2 Tbs canola oil
- 1 cup dry lentils, rinsed
- 1 cup diced potato
- 1/2 cup shredded carrots
- 1 green bell pepper, seeded and chopped
- 1 Tbs chili powder, or to taste
- 2 1/2 cups water
- 2 tsp beef bouillon granules or 2 beef bouillon cubes
- 1 141/2-ounce can tomatoes
- 1 8-ounce can tomato sauce
- 1 15-ounce can chickpeas, drained and rinsed, or about 2 cups boiled
- 1/4 tsp crushed red pepper, or to taste
- Salt, to taste
- Freshly ground pepper, to taste
Balsamic Pork Chops
By MaryGladys
Place chops in large, resealable bag; pour vinaigrette dressing over
- 8 boneless pork chops, about ¾-inch thick
- 12 oz (1 ½ cups) balsamic vinaigrette dressing
Caramel Sauce (for Tart)
By MaryGladys
Combine the sugar, water, and lemon juice in a medium heavy saucepan
- 3/4 cup sugar
- 2 Tbs water
- 1/2 tsp lemon juice
- 1/2 cup heavy cream
- 2 Tbs to 1/4 cup milk