MaryGladys' profile page
Recipes
Favorite-Flavors Salad
By MaryGladys
Walnuts In a small frying pan, toast the nuts over moderately low heat, stirring frequently, until golden brown, a...
- Walnuts
- 1 cup walnut pieces
- Potato
- 1 baking potato (about 1/2 pound), peeled and cut into 3/4-inch pieces
- Dressing
- 1/2 lb Roquefort cheese or other blue cheese, crumbled
- 1/4 cup wine vinegar
- 3/4 tsp salt
- 1/4 tsp fresh-ground black pepper
- 1/2 cup mild oil, such as canola
- Salad
- 1 head romaine lettuce (about 1-1/4 pounds), cut crosswise into 1/2-inch strips (about 3 quarts)
- 2 bunches watercress (about 10 ounces in all), tough stems removed, leaves chopped (about 1 quart)
- 1 cup drained cocktail onions
- 1 avocado, preferably Hass, cut into 1/2-inch dice
- 1 pear, peeled, cored, and sliced
Quick Quesadillas
By MaryGladys
Stir-fry turkey in oil until the pinkness disappears
- 12 oz turkey breast cubed
- 1 Tbs vegetable oil
- 8 8 inch flour tortillas
- 2 cups cheddar cheese shredded
- 1 cup green onions chopped
- 1/4 cup canned mild jalapeno chile chopped
- 1 cup mild salsa
- As needed sour cream optional
- As needed guacamole optional
- As needed salsa optional
Blueberry Tortilla Pizza
By MaryGladys
Preheat broiler. In a small bowl, combine ricotta cheese and confectioners sugar; set aside
- 1/2 cup ricotta or whipped cream cheese
- 1 Tbs confectioners sugar
- 1 pint fresh blueberries
- 1/2 cup sliced strawberries
- 1 large (10-inch) flour tortilla
- 1 Tbs butter, melted
- 2 tsp cinnamon sugar
- 1/4 cup toasted shredded coconut, divided
Fruit Cake
By MaryGladys
Marinate the fruit and nuts in a bowl with rum for at least 4 hours
- 4 cup flour (sifted)
- 1 lb (or 4 c) pecans
- ½ lb golden raisins
- 2 lb candied fruit
- 2 cup butter (4 sticks)
- 2 ¼ cup sugar
- 6 eggs - separated
- ¼ cup lemon extract
Garlic Green Beans
By MaryGladys
In a large skillet over medium heat, melt butter with olive oil; add garlic, and cook until lightly browned, stirri...
- 1 Tbs butter
- 3 Tbs olive oil
- 1 medium head garlic - peeled and sliced
- 2 (14.5 ounce) cans green beans, drained
- salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Bow Tie Pasta Piquant
By MaryGladys
Toss together tomatoes, vinegar and basil; set aside
- 2 medium tomatoes, diced
- 2 Tbs red wine vinegar
- 1/4 cup chopped fresh basil
- 1/4 cup olive oil
- 1/4 cup Butter
- 1 clove garlic, minced
- 1 1/2 cups fresh bread crumbs
- 8 oz bow tie pasta
- 2 cups shredded green cabbage
- 1/2 cup blanched slivered almonds, toasted
Garlic Mashed Potatoes and Parsnips
By MaryGladys
Peel potatoes and parsnips; cut into 1/2-inch chunks
- 9 medium baking potatoes (3 pounds), such as russet
- 1 1/2 lbs parsnips
- 1 bulb garlic, unpeeled
- 2 tsp olive oil
- 3/4 cup milk
- 1/2 cup butter (no substitutes)
- 3/4 tsp salt
- 1/8 tsp freshly ground pepper
Garlic Roasted Potatoes
By MaryGladys
Preheat the oven to 400 degrees F
- 3 lbs small red or white potatoes
- 1/4 cup good olive oil
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 Tbs minced garlic (6 cloves)
- 2 Tbs minced fresh parsley
Broiled Steaks With Herb-Cheese Potatoes
By MaryGladys
Place frozen steaks on one side of rack in broiler pan; arrange potato wedges on the other side
- 4 (4-oz.) frozen beef tenderloin or top loin petite steaks, cut 1-inch thick
- 2 baking potatoes, cut lengthwise into 6 wedges each
- 1 Tbs olive oil
- 1 tsp crushed dried basil
- 1/4 tsp ground black pepper
- 1 Tbs grated Parmesan cheese
Ginger Spiced Iced Tea
By MaryGladys
In large non-metal container, combine sugar, gingerroot, cinnamon sticks, allspice and tea bags
- 1/2 cup Sugar
- 2 cinnamon sticks
- 3 slices Ginger-root; fresh
- 1 tsp whole allspice
- 10 tea bags
- 4 cups boiling water
- 8 cups cold water
- 1 1/2 cup orange juice