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Recipes
Chocolate-Hazelnut Drop Cookies
By Mary-2
For the cookies: Place an oven rack in the center of the oven
- 1 cup (2 sticks) butter, at room temperature
- 1/4 cup plus 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 cups flour
- 1/2 cup chocolate-hazelnut spread, at room temperature (recommended: Nutella)
Orange-Sesame Pork Chops with Teriyaki Whole-Wheat Noodles
By Mary-2
Recipe courtesy Rachael Ray, 2008
- Salt
- 1 pound whole-wheat or whole-grain spaghetti
- 5 tablespoons vegetable or light oil
- 5 boneless pork loin chop 1 1/2-inches thick
- Freshly ground black pepper
- 3 tablespoons orange marmalade
- 6 tablespoons teriyaki sauce
- 1 teaspoon sesame oil
- 1 bunch scallions, thinly sliced on an angle
- 1 cup shelled, frozen edamame
- 1 tablespoon black sesame seeds or toasted sesame seeds, optional
Stuffed Mushrooms
By Mary-2
Preheat the oven to 400 degrees F
- 1/2 cup Italian-style dried bread crumbs
- 1/2 cup grated Pecorino Romano
- 2 garlic cloves, peeled and minced
- 2 tablespoons chopped fresh Italian parsley leaves
- 1 tablespoon chopped fresh mint leaves
- Salt and freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 28 large (2 1/2-inch-diameter) white mushrooms, stemmed
Roasted Cauliflower Penne with Rosemary Cream
By Mary-2
Directions: Rub the inside of a small saucepan all over with the garlic
- 1 large clove garlic, halved
- 1 cup cream
- 3 sprigs rosemary, 1 finely chopped
- 1 pinch ground nutmeg
- Salt and pepper
- 1 pound whole wheat penne pasta
- Roasted Cauliflower
- 1/2 cup grated pecorino-romano cheese, plus more to pass around the table
- 1/2 cup walnuts, toasted and chopped
Hash Brown Casserole
By Mary-2
Preheat the oven to 350 degrees F
- 3 tablespoons butter
- 1 small yellow onion, chopped
- 4 cups frozen shredded hash browns
- 1 pound bulk sausage, mild, hot or sage
- 2 1/4 cups whole milk
- 8 large eggs
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons Dijon mustard
- 8 cups cubed French or Italian bread, crusts removed
- 2 cups (1/2 pound) grated Cheddar
- 2 cups (1/2 pound) freshly grated Parmesan
Korean-Style Chicken or Pork Noodle Bowls
By Mary-2
Directions: Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente
- Salt and pepper
- 1 pound whole wheat spaghetti
- One 1-inch piece fresh ginger, grated
- 2 large cloves garlic, grated
- About 1/4 cup tamari (dark soy sauce)
- About 3 tablespoons honey or agave syrup (eyeball it)
- 2 tablespoons tomato paste
- About 2 tablespoons rice wine vinegar (a couple of healthy splashes)
- 1 tablespoon sesame oil
- 1 teaspoon hot sauce, such as sriracha, plus more to pass around the table
- 2 tablespoons vegetable oil
- 1 pound skinless, boneless chicken thigh meat, chicken breast meat or thin-cut boneless pork chops, cut into thin strips
- 1/4 small cabbage, very thinly shredded
- 1/2 red bell pepper, thinly sliced or chopped
- 1 bunch scallions, thinly sliced on the diagonal
- Toasted sesame seeds, for garnish
Hot Artichoke Dip
By Mary-2
Heat oven to 350 degrees. Mix all ingredients, spoon into 9 inch pie plate
- 1 Can Artichoke Hearts
- 1 C. Miracle Whip
- 1 C. Grated Parmesan Cheese
- 1 Can Chopped Green Chilies, drained (optional)
- 1 garlic clove minced
- Green onions
- Tomatoes
Chicken and Dumplings
By Mary-2
Saute' onion in Crisco till soft and just turning brown, add spices while sauteing
- Dumplings:
- 1/3 Cup Crisco
- 1 Onion, finely Chopped
- 1 Tsp Paprika
- 1 Tsp Pepper
- 2 Tsp Salt
- 1 Package Chicken Tenders
- 1 1/2 Cup Water
- 1/2 Cup Sour Cream
- 1 Cup Half-n-Half
- 2 Eggs
- 1 Cup Water
- 1/2 Tsp Baking Powder
- 2 Cups Flour
Rustic Rub
By Mary-2
Adapted from Louisiana Real and Rustic by Emeril Lagasse
- 8 tablespoons paprika
- 3 tablespoons cayenne
- 5 tablespoons freshly ground black pepper
- 6 tablespoons garlic powder
- 3 tablespoons onion powder
- 6 tablespoons salt
- 2 1/2 tablespoons dried oregano
- 2 1/2 tablespoons dried thyme
Penne a La Vodka Casserole
By Mary-2
Recipe courtesy Emeril Lagasse, 2005
- 4 tablespoons extra-virgin olive oil
- 1 pound sweet Italian sausage, cut crosswise into 1-inch slices
- 1 pound hot Italian sausage, cut crosswise into 1-inch slices
- 4 cups thinly sliced onions
- 1 3/4 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 1/4 cup thinly sliced fresh basil leaves
- 1 tablespoon minced garlic
- 1/2 cup vodka
- 2 (16-ounce) cans crushed whole tomatoes, with their juice
- 1 teaspoon Essence, recipe follows
- 1/2 cup heavy cream
- 1 tablespoon olive oil
- 1 pound penne pasta
- 15 ounces ricotta
- 1 cup grated Parmigiano-Reggiano
- 11/2 cups grated mozzarella
- Crusty bread, for serving