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Recipes
Corn Salsa (with Black-eyed Peas)
By MarieR
24 (1/4-cup) serving Hands on: 5 minutes Total time: 5 minute Serve this relish as a dip with corn chips or as an a...
- 2 bags (16-ounces each) frozen corn
- 1/2 medium bell pepper, chopped
- 1/2 medium sweet onion, chopped
- 2 medium tomatoes, chopped
- 1 can (15-ounce) black-eyed peas with jalapeno peppers, rinsed drained and rinsed
- 3/4 cup (6-ounces) Italian salad dressing (such as Good Seasons)
- 1 jar (11.5 ounce) Braswell's Pepper Relish (Kroger has it)
Salted Caramel Shortbread Cookies
By MarieR
1 Heat oven to 350°F
- Cookies
- 1 1/2 cups unsalted butter, softened
- 3/4 cup sugar
- 1 teaspoon vanilla
- 3 1/2 cups Gold Medal® all-purpose flour
- Topping
- 1 bag (14 oz) caramels, unwrapped
- 2 tablespoons milk
- 4 oz semisweet chocolate, chopped
- 1 tablespoon butter
- 1 teaspoons coarse (kosher or sea) salt
Flour, making self-rising
By MarieR
Sift together 1 cup all-purpose flour (or 1/2 cup cake flour with 1/2 cup all-purpose flour), 1/2 to 1 teaspoon sal...
- making self-rising flour
- 1 cup all-purpose flour (or 1/2 cup cake flour with 1/2 cup all-purpose flour.)
- 1/2 to 1 teaspoon salt
- 1 1/2 teaspoons baking powder
Terrine, Dark Chocolate Terrine
By MarieR
Refrigerated dessert cake from Ina Garten
- Vegetable oil, for greasing the pan
- 1/2 pound (2 sticks) unsalted butter
- 1 teaspoon instant coffee powder
- 1 cup sifted confectioners’ sugar
- 1/3 cup unsweetened cocoa powder, such as Pernigotti
- 8 extra-large egg yolks, at room temperature
- 1 tablespoon Cognac or brandy
- Pinch of kosher salt
- 3 extra-large egg whites, at room temperature
- 1 tablespoon granulated sugar
- 1/2 cup cold heavy cream
- 1 teaspoon pure vanilla extract
- Orange Sauce (recipe follows)
- Freshly grated orange zest, for serving
- Fleur de sel, for serving
- ORANGE SAUCE
- Makes 2 cups
- 4 extra-large egg yolks, at room temperature
- 1/2 cup sugar
- 1 teaspoon cornstarch
- 1 3/4 cups scalded whole milk
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons Cognac or brandy
- 1 tablespoon Grand Marnier liqueur
- 1/4 teaspoon grated orange zest
Spicy Cheddar Cheese Straw Dough
By MarieR
This recipe makles several cheese straws: Four-Seed Cheddar Triangles; Spicy Cheddar Appetizer Cookies; Spicy Chedd
- 1 (10-oz.) block sharp Cheddar cheese, shredded
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cut into 4 pieces and softened
- 1 teaspoon kosher salt
- 1/2 teaspoon dried crushed red pepper
- 2 tablespoons half-and-half
Rum Balls
By MarieR
Best to make 5 days before serving
- 1 box vanilla wafers
- 1 cup pecans
- 1 1/4 cup icing sugar (or substitute 1 1/4 cup sugar
- + 1/4 tsp. cornstarch, blended well)
- 2 Tbs. brown sugar
- couple dashes of cinnamon
- couple dashes of nutmeg
- 1/2 cup spiced rum (or whatever liquor you prefer)
- 2 Tbs. white corn syrup (Karo syrup)
Popovers
By MarieR
Preheat oven to 425 degrees F
- 2 large eggs
- 1 cup milk or cream
- 1 cup flour
- 1/4 teaspoon salt
Cornbread Salad
By MarieR
Prepare cornbread according to package directions
- 1 box (6-ounces) cornbread mix
- 12 ounces bacon
- 1/2 cup (4-ounces) sweet pickle relish
- 1/2 cup (4-ounces) sweet pickle juice
- 3 large tomatoes chopped
- 1 large bell pepper chopped
- 1 large Vidalia onion chopped
- 1 cup (8-ounces) mayonnaise Or to taste
Potatoes, Garlic-herb
By MarieR
2-Quart Baking Dish
- garlic-herb potatoes
- 8 servings
- 4 tablespoons salted butter
- 1 Tablespoon minced garlic
- 1/4 cup plus 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups grated Parmesan cheese, divided
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh parsley
- 2 teaspoons salt, divided
- 2 teaspoons ground black pepper,divided
- 6 medium Yukon gold potatoes, peeled and sliced 1/8 inch
- thick
- 1 1/2 cups Japanese bread crumbs (panko)
- Garnish: chopped fresh chives
Dulce De Leche
By MarieR
Food Network Magazine, September 2014, Page 155
- 2 14-ounce cans sweetened condensed milk