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Recipes
Spicy Baked Mushroom, Beef & Pasta Ole
By MaryGladys
Heat oven to 375 degrees. Cook pasta in salted water according to package directions
- 2 cups Wagon Wheel Pasta, uncooked
- 2 Tbs Vegetable Oil
- 8 oz Fresh White Mushrooms, quartered
- 1/2 tsp Garlic, minced
- 1/4 cup Green Onions (scallions), sliced
- 1/2 tsp Salt
- 1/4 tsp Ground Black Pepper
- 8 oz Lean Ground Beef
- 1 can (19-1/2 oz.) Black Beans, rinsed
- 1 jar (11-1/2 oz.) Chunky Salsa
- 1 1/2 cups Hot pepper Monterey Jack Cheese, shredded, divided
- 1/4 cup Tortilla Chips, crushed
Pistachio Cake with White Chocolate Buttercream
By MaryGladys
Preheat oven to 350 degrees F
- 1 2/3 cups all-purpose flour
- 4 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup butter (no substitutes), softened
- 2 cups sugar
- 1 tsp vanilla
- 1 tsp almond extract
- 1 cup buttermilk or sour milk
- 6 large egg whites
- 1 1/2 cups toasted chopped pistachio nuts
- 2 tsp finely shredded orange peel
- 1/2 cup sugar
- 2 Tbs all-purpose flour
- 6 large egg yolks
- 1 1/2 cups milk
- 1 6-ounce package white baking bars
- 1 1/2 tsp vanilla
- 1/2 tsp almond extract
- 1 cup butter, softened (no substitutes)
- 1 recipe Caramelized Pistachio shards (optional)
Spicy Beef-Topped Potatoes
By MaryGladys
Scrub potatoes; prick each with fork in several places
- 1 lb ground beef
- 2 large baking potatoes
- 1/2 cup chopped onion
- 12 ounces picante sauce
- 1/2 tsp salt
- 2 (1 oz.) slices cheddar cheese, cut diagonally into quarters
- 1 green onion, sliced
Citrus Salsa
By MaryGladys
Mix grapefruit, orange, peppers, onion, cilantro and seasonings
- 1 Texas Red Grapefruit, peeled, sectioned and chopped
- 1 large Texas Orange, peeled, sectioned and chopped
- 1 medium tomato
- 1 cup diced green, red, and yellow bell pepper (use a mixture of all three peppers for best color contrast)
- 1 jalapeno pepper, seeded and minced
- 3 Tbs chopped red onion
- 1 Tbs chopped fresh cilantro
- 1 1/2 tsp sugar
- 1/4 tsp salt
Plum Pudding
By MaryGladys
Preheat the oven to 375 degrees F
- 2 cups dried currants
- 3 cups raisins
- 1 cup chopped dried apricots
- 1 cup blanched, sliced almonds
- 1/2 cup dark rum or orange juice
- 1 lb (4 sticks) plus 2 tablespoons unsalted butter, at room temperature
- 1 cup light or dark brown sugar
- 1/2 cup dark Karo syrup
- 8 eggs
- 1 Tbs ground cinnamon
- 1 Tbs ground allspice
- Grated zest of 2 medium lemons
- 1 tsp salt
- 3 cups self-rising flour
Raspberry-Chocolate Cake
By MaryGladys
Preheat oven to 350 degree F
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2/3 cup butter (no substitutes), softened
- 1 3/4 cups sugar
- 2 large eggs
- 3 oz unsweetened chocolate, melted and cooled
- 1 tsp vanilla
- 1 1/4 cups water
- 3 Tbs raspberry liqueur or framboise (optional)
- 1/2 cup seedless raspberry jam
- 1 recipe Raspberry-Chocolate Frosting
- 1 cup fresh raspberries (optional)
Spicy Fried Onion Rings
By MaryGladys
Cut onions into very thin slices and separate into rings
- 1 cup flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp dried oregano flakes
- 1 tsp Cajun spice
- 4 large onions
- 3 cups corn oil for frying
- salt
Cornish Hens with Cherry Sauce
By MaryGladys
Thaw hens if frozen. Place a rack in a slow cooker
- 4 Cornish Hens
- 1 (6 oz) package Stove Top cornbread stuffing
- 1.5 cups hot water
- 1/4 cup plus 2 tablespoons margarine or butter
- 3/4 cup red currant jelly
- 1/4 cup pitted dried red cherries, coarsely chopped
- 2 tsp fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp ground allspice
Roast Garlic Mashed Potatoes
By MaryGladys
Put the garlic and olive oil in a heavy saucepan over lowest possible heat and simmer until soft; 30 to 40 minutes
- 8 to 10 cloves garlic, peeled
- 1 cup olive oil
- 4 russet potatoes
- 2 Tbs butter
- 1/3 cup heavy cream
- 1/4 cup Asiago cheese, grated 2 tbsp.
- Parmigiano-Reggiano cheese, grated
- Salt and pepper, to taste
St. Louis Blues Pasta
By MaryGladys
Cook pasta according to pasta directions, drain
- 1 lb Penne or other medium pasta shape
- 1/2 lb bacon
- 4 cloves garlic, chopped
- 1 cup onion, chopped
- 1 tsp salt
- 1 lb collard greens, chopped and rinsed
- 1 14.5 oz can chicken broth
- 1 Tbs wine vinegar
- 1 tsp hot pepper sauce
- 1/2 cup parmesan cheese, grated