MarieR's profile page
Recipes
Coconut Roulade With Rum Buttercream
By MarieR
Foodnetwork
- Unsalted butter, for the pan
- 1 cup all-purpose flour, plus more for dusting
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs, separated, plus 2 egg whites, all at room temperature
- 1/2 cup vegetable oil
- 1/2 cup coconut milk, at room temperature
- 1 1/2 teaspoons coconut extract
- Pinch of cream of tartar
- Confectioners' sugar, for dusting
- 1 tablespoon white rum
- 6 large egg whites, at room temperature
- 1 cup plus 2 tablespoons granulated sugar
- 3 sticks unsalted butter, at room temperature, cut into pieces
- 3 tablespoons white rum
- 4 cups sweetened shredded coconut
Easy Cheeses
By MarieR
Spray cookie sheet with non-stick spray
- Topping:
- 2 packages crescent rolls
- 16 ounces (2 8-ounce packages) cream cheese room temperature
- 1 cup sugar
- 1 teaspoon vanilla
- cinnamon
- sugar
Chicken Salad (Rich's Magnolia Tea Room)
By MarieR
Mix all ingredients together in large bowl
- 3 1/2 LB. chicken breast, cooked and diced
- 2 cups mayonnaise
- 6 ribs celery, diced 1/2 cups pickle relish (dill is best)
- 1 1/2 tsp. white pepper 1/2 cup toasted slivered almonds (or pecans)
Pickled Red Onions
By MarieR
Taste the South Magazine, July/August 2016, Page40 Pickled red onions are super easy to prepare and make a tasty ad...
- Makes about 4 cups
- 1 large red onion, thinly sliced
- 3 cups distilled white vinegar
- 1 tablespoon plus 1 teaspoon kosher salt
- 1 tablespoon plus 1 teaspoon sugar
- 2 bay leaves
- 1 teaspoon black peppercorns
Beef and Mushroom Skillet Stew
By MarieR
AJC, Sunday, 2 November 2014 Rather than simmering for hours, like a traditional stew, Mushroom and Beef Skillet St...
- 1 pound flank steak
- Salt and ground black pepper, to taste
- 1 tablespoon olive oil
- 1 pound small white mushrooms or medium-sized white mushrooms cut in halves (about 6 cups)
- 1 large yellow or red bell pepper, cut in 1-inch squares
- 1 medium zucchini, halved lengthwise, sliced 1/2-inch thick
- 2 cloves garlic, thinly sliced
- 1 can (14-1/2 ounces) diced tomatoes with Italian seasonings basil, garlic and oregano, lightly drained
Triple-Chocolate Buttermilk Pound Cake
By MarieR
Southern Living Magazine February 2015 Page 106-107
- CAKE
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa
- 1/2 teaspoon baking powder
- 1 teaspoon table salt
- 1 1/2 cups butter, softened at room temperature
- 3 cups granulated sugar
- 5 large eggs, at room temperature
- 1 1/4 cups buttermilk
- 2 teaspoons instant espresso
- 2 teaspoons vanilla extract
- 1 cup 60% cacao bittersweet chocolate morsels
- Shortening
- CHOCOLATE GLAZE
- 3/4 cup semisweet chocolate morsels
- 3 tablespoons butter
- 1 tablespoon light corn syrup
- 1/2 teaspoon vanilla extract
- BUTTERMILK GLAZE
- 1 cup powdered sugar
- 1 to 2 Tbsp. buttermilk
- 1/4 teaspoon vanilla extract
- Hands-on 45 min.; Total 1 hour, 25 min.
Risotto, Easy Parmesan
By MarieR
Barefoot Contessa, 2010
- 1 1/2 cups Arborio rice
- 5 cups simmering chicken stock, preferably homemade, divided
- 1 cup freshly grated Parmesan cheese
- 1/2 cup dry white wine
- 3 tablespoons unsalted butter, diced
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup frozen peas
Breakfast Casserole, Slow Cooker
By MarieR
Recipe reprinted by permission of Cooking
- 2 tablespoons canola oil
- One 16-ounce package refrigerated diced cooked potatoes
- 1 large red onion, thinly sliced
- 1 green bell pepper, chopped
- 1/2 teaspoon salt
- One 9.6-ounce package pork breakfast sausage patties, thawed and crumbled
- 12 large eggs
- 1 cup milk
- 1 cup shredded pepper jack cheese
Pecan Upside-down Cake
By MarieR
To make the cake: Preheat oven to 350°
- For the cake:
- Prep Time: 30 minutes
- Cook Time: 48 minutes
- Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 1 & 1/2 cups cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup + 2 tablespoons buttermilk
- 1 cup chopped pecans
- 1/4 cup unsalted butter, melted
- 1 cup firmly packed light brown sugar
- 1/4 cup heavy whipping cream
- 1 cup pecan halves
- For the Brown Sugar Brandy Sauce:
- 3 tablespoons unsalted butter
- 2 cups firmly packed light brown sugar
- 1/4 cup brandy
- 1/4 cup heavy whipping cream
Pork Chops with Scalloped Potatoes
By MarieR
1. In a small saucepan, melt butter; stir in the flour, salt and pepper until smooth
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1 can (14-1/2 ounces) chicken broth
- 6 pork rib or loin chops (3/4 inch thick)
- 2 tablespoons canola oil
- Additional salt and pepper, optional
- 6 cups thinly sliced peeled potatoes
- 1 medium onion, sliced
- Paprika and minced fresh parsley, optional
- 1 . In a small saucepan, melt butter; stir in the flour, salt and pepper until smooth. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat and set aside.
- 2 . In a large skillet, brown the pork chops on both sides in oil; sprinkle with additional salt and pepper if desired.
- 3 . In a greased 13-in. x 9-in. baking dish, layer potatoes and onion. Pour broth mixture over layers. Place pork chops on top.
- 4 . Cover and bake at 350° for 1 hour; uncover and bake 30 minutes longer or until meat and potatoes are tender. If desired, sprinkle with paprika and parsley. Yield: 6 servings.