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Recipes
Grilled Chicken With Linguine and Pesto
By MaryGladys
Heat oil in large skillet over medium-high heat
- 1 (9-oz.) package Buitoni® refrigerated Linguine, cooked according to package directions
- 1 lb grilled chicken, diced
- 3 Tbs olive oil
- 3 clove garlic, finely chopped
- 1 (7-oz.) package Buitoni® Refrigerated Pesto with Basil
- 1/2 cup chopped walnuts, toasted
- 1/4 cup grated Parmesan cheese
Vanilla Ice Cream (for Tart)
By MaryGladys
Combine the cream, milk, sugar, and vanilla seeds and bean in a medium heavy saucepan and bring to a gentle boil ov...
- 2 cups heavy cream
- 2 cups milk
- 3/4 cup sugar
- 1 vanilla bean, split in 1/2 lengthwise
- 6 large egg yolks
Ham with Fruit Glaze
By MaryGladys
Heat ham in oven according to package directions
- 1 2-1/2 lb fully-cooked smoked boneless ham
- 1/2 cup fruit preserves (such as peach or apricot)
- 1 Tbs prepared mustard
Veal Roast with Herb Crust
By MaryGladys
Place meat on a rack in a shallow roasting pan
- 1 3-pound boneless veal leg round roast
- 1/4 cup fine dry bread crumbs
- 2 Tbs water
- 1 Tbs Dijon-style mustard
- 1 Tbs lemon juice
- 1 tsp dried basil, crushed
- 1 tsp dried thyme, crushed
- 1/2 tsp coarsely ground pepper
- 1 cup beef broth
- 2 Tbs all-purpose flour
- 1/4 cup light dairy sour cream
Herbed Bagel Chips
By MaryGladys
Cut each bagel crosswise into 4 slices
- 9 (1-ounce) frozen mini-bagels, thawed
- butter-flavored vegetable cooking spray
- 1/2 tsp Italian seasoning
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/8 tsp ground red pepper
Turkey Brunswick Stew
By MaryGladys
In 5-quart saucepan over high heat, bring to boil thighs, water, bay leaves, peppercorns, parsley and celery
- 1-1/2 lbs turkey thighs skin removed
- 5 to 6 cups water to cover
- 2 bay leaves
- 5 peppercorns
- 3 sprigs parsley
- 1 stalk celery cut into 1-inch chunks
- 1 large red-skinned potato cut into 1/2-inch cubes
- 1 large onion cut in half and quartered
- 1 large carrot peeled and cut into 1/2-inch slices
- 1 14-ounce can tomatoes drained
- 1 10-ounce package frozen kernel corn
- 1 10-ounce package frozen lima beans
- 1/4 cup dried tart cherries
- 1 Tbs sugar
- 1-1/2 tsp salt
- 1 tsp garlic minced
- 1/2 tsp coarsley ground pepper
- 1/2 tsp dried oregano
- 1/8 tsp ground mace
- 1 cup wild rice cooked according to package directions
Herbed Chevre Spread
By MaryGladys
Combine all ingredients in a bowl and mix until thoroughly incorporated
- 6 oz goat cheese
- 8 oz non-fat cream cheese
- 1/4 cup non-fat plain yogurt
- 1 garlic clove, crushed
- 1/2 tsp dried thyme
- 1 Tbs chopped chives
- A dash of cayenne pepper (optional)
- Salt to taste
- Freshly ground black pepper to taste
Honey Bread Sticks
By MaryGladys
Procedure Combine hot roll mix, hot water, honey, egg and butter in a large bowl
- Toppings:
- 1 package (16 ounces) hot roll mix
- 3/4 cup hot water (120° to 130°F)
- 1/4 cup honey
- 1 egg
- 2 Tbs butter or margarine, softened
- Cornmeal as needed
- 1 egg white
- 1 Tbs water
- caraway seeds, lemon pepper, grated Parmesan cheese
- poppy seeds, coarse sea salt, toasted sesame seeds
Honey Garlic Pork Chops
By MaryGladys
Combine all ingredients except pork chops in small bowl
- 4 boneless center-cut lean pork chops (about 4 ounces each)
- 1/4 cup lemon juice
- 1/4 cup honey
- 2 Tbs soy sauce
- 1 Tbs dry sherry
- 2 cloves garlic, minced
Honey Grog
By MaryGladys
Combine all ingredients except rum in medium saucepan and bring to a simmer, stirring occasionally
- 4 cups apple cider, or apple juice
- 1/4 cup honey
- 2 Tbs butter or margarine
- 1 cinnamon stick, 3 inches long
- 1 tsp grated orange peel
- 1/4 tsp ground nutmeg
- 1/2 cup light rum, optional