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Recipes
Basic Marinade
By yollymg
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- Whisk together:
- Basic Marinade
- 1/2 cup each olive oil and cider vinegar
- Juice of 1 lemon
- 2 cloves chopped garlic
- 1/4 teaspoon each salt and pepper
Pork Diane
By yollymg
For sauce, in a small bowl stir together the water, Worcestershire sauce, lemon juice, and mustard; set aside
- 1 tablespoon water
- 1 tablespoon Worcestershire sauce for chicken
- 1 teaspoon lemon juice
- 1 teaspoon Dijon-style mustard
- 4 3 ounces boneless pork top loin chops, cut 3/4 to 1 inch thick
- 1/2 - 1 teaspoon lemon-pepper seasoning
- 1 tablespoon butter or margarine
- 1 tablespoon snipped fresh chives, parsley, or oregano
Blackened Seasoning
By yollymg
Mix the ingredients well and funnel into a shaker or bowl
- 1 heaping tablespoon paprika
- 2 teaspoons salt
- 1 heaping teaspoon garlic powder
- 1 heaping teaspoon onion powder
- 1/4 to 1/2 teaspoon ground cayenne pepper
- 2 teaspoons black pepper
- 1/2 teaspoon leaf thyme
- 1/2 teaspoon leaf oregano
Miso-Glazed Sea Bass with Asparagus
By yollymg
Miso-Glazed Sea Bass with Asparagus
- 2 tablespoons white miso (fermented soybean paste; not sweet or labeled "saikyo")
- 1 1/2 teaspoons sugar
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon water
- 1/8 teaspoon black pepper
- 1 lb medium asparagus, trimmed
- 2 teaspoons olive oil
- 4 (5- to 6-oz) sea bass fillets with skin (1 inch thick)
Rocky Road Fudge
By yollymg
Line a 13-in. x 9-in
- 1-1/2 teaspoons plus 1 tablespoon butter, divided
- 2 cups (12 ounces) semisweet chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- 2 cups salted peanuts
- 1 package (10-1/2 ounces) miniature marshmallows
Seared Scallops with Wilted Watercress and Bacon
By yollymg
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- 2 teaspoons canola oil
- 1 1/2 pounds large sea scallops (about 16)
- 3/8 teaspoon kosher salt, divided
- 1/4 teaspoon sugar
- 1/8 teaspoon freshly ground black pepper
- 2 slices center-cut bacon
- 1/2 cup sliced shallots
- 2 large garlic cloves, thinly sliced
- 3 tablespoons fat-free, lower-sodium chicken broth
- 2 (4-ounce) packages trimmed watercress
Apple-of-Your-Eye Cheesecake
By yollymg
1. In a large bowl, combine the crackers, sugar, pecans and cinnamon; stir in butter
- CRUST:
- 1 cup graham cracker crumbs (about 16 squares)
- 3 tablespoons sugar
- 2 tablespoons finely chopped pecans
- 1/2 teaspoon ground cinnamon
- 1/4 cup butter, melted
- FILLING:
- 3 packages (8 ounces each) cream cheese, softened
- 3/4 cup sugar
- 3 eggs, lightly beaten
- 3/4 teaspoon vanilla extract
- TOPPING:
- 2-1/2 cups chopped peeled apples
- 1 tablespoon lemon juice
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons caramel ice cream topping, divided
- Sweetened whipped cream
- 2 tablespoons chopped pecans
Easy Orange Rolls
By yollymg
Preheat oven to 375°. Beat cream cheese, light brown sugar, and orange zest at medium speed with an electric mixer...
- 1/2 (8-oz.) package cream cheese, softened
- 1/4 cup firmly packed light brown sugar
- 1 1/2 teaspoons orange zest
- 1 (11-oz.) can refrigerated French bread dough
- 2 tablespoons granulated sugar
- 1 tablespoon butter, melted
- 1/2 cup powdered sugar
- 1 tablespoon orange juice
Cotton Candy Meringues
By yollymg
Preheat oven to 170° Line two cookie sheets with parchment paper
- 2 egg whites
- Pinch of Cream of Tartar
- 1/2 cup superfine sugar
- Duncan Hines Cotton Candy Flavor Packet
Seafood Chower
By yollymg
Peel shrimp. Place shells in a medium saucepan
- 1/2 pound raw shell-on shrimp (thawed if frozen)
- 2 tablespoons olive oil
- 2 shallots, peeled and minced
- 1 sweet red pepper, cored, seeded and diced
- 3/4 pound small new potatoes, diced
- 1 6 1/2ounce can chopped clams in juice
- 1/2 pound tilapia fillet
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 2 cups milk
- 1 10 3/4ounce can condensed cream of shrimp soup
- 1 10 ounce box frozen corn kernels, thawed
- Oyster crackers (optional)
- Snipped fresh chives (optional)