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Recipes
Wild Mushroom Ravioli with Eggplant and Goat Cheese
By Mary-2
Recipe courtesy Rachael Ray
- 1 to 1 1/4 pounds eggplant: 4 (5 to 6-inch) Japanese eggplant or 1 small, firm eggplant
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 3 cloves garlic, chopped
- Salt and pepper
- 1 (12-ounce) package fresh wild mushroom ravioli
- 2 medium vine ripe tomatoes, about 8 ounces
- 8 ounces goat cheese, to crumble
- 1 cup, 20 leaves, fresh basil leaves, torn or shredded
Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato
By Mary-2
Directions Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf
- 3 cups chicken stock
- 1 pound chicken tenders
- 1 bay leaf, fresh if available
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 4 slices thick, smoky center cut bacon, chopped
- 1 onion, finely chopped
- 4 cloves garlic, chopped
- 2 chipotles in adobo, chopped, plus 2 tablespoons sauce
- 1 (28-ounce) can crushed fire roasted tomatoes
- Salt
- 4 cups lightly crushed corn tortilla chips
- 2 cups shredded fresh smoked mozzarella or smoked sharp white Cheddar, 3/4 pound
- 1 lime, cut into wedges
- 1/2 red onion, chopped
- Freshly chopped cilantro leaves, for garnish
Salmon Loaf
By Mary-2
Mix all ingredients exept nuts and parsley
- 1 Can Salmon - Drained
- 8 oz Cream cheese
- 1 Tbl Lemon Juice
- 2 Tsp Grated Onion
- 3 Tbl Parsley
- 1 Tsp Horse Radish
- 1/4 Tsp Salt
- 1/4 Tsp Liquid Smoke
- 1/2 C Pecans chopped
Jif Peanut Butter Blossoms
By Mary-2
November 15, 2011
- 1/2 cup CRISCO® Butter Shortening
- 1/2 cup JIF® Creamy Peanut Butter
- 1/2 cup firmly packed brown sugar
- 1/2 cup sugar
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 3/4 cups PILLSBURY BEST® All Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Sugar
- 48 foil-wrapped milk chocolate pieces, unwrapped
- wrapped milk chocolate pieces, unwrapped
Baked Chicken & Mushroom Risotto
By Mary-2
preheat oven to 350 degrees heat 1 Tble olive oil in skillet over high heat until hot
- 3 Boneless chicken breasts cut into strips
- 8 oz mushrooms sliced
- 1 Tbl plus 1 tsp olive oil, divided
- 1 Tbl Butter
- 1 medium onion
- 2 gloves garlic
- 1 1/2 C arborio rice
- 3 cans chicken broth warmed (14 1/2 oz cans)
- 2 Tbl fresh thyme leaves
- 2/3 C fresch parm
- 1/2 C frozen peas (optional)
Bacon 'n' Egg Quesadillas
By Mary-2
Directions: Place the tortillas in the oven in two stacks; heat to 200°
- 8 medium flour tortillas
- 2 hass avocados
- 1 tablespoon fresh lemon juice
- Salt and pepper
- 1/2 pound bacon
- 8 large eggs
- 8 ounces pepper jack cheese, shredded (about 2 cups)
- One 15.5-ounce can black beans, rinsed
Pepper Steak
By Mary-2
Brown meat then add water and bouillion - Simmer for 1 hour or till tender
- Pepper Sauce:
- 1 1/2 lb Chuck Roast - Sliced thin
- 3 Tbls Shortening
- 2 C Water
- 3 Beef Bouillion Cubes
- 2 Red Peppers
- 2 Green Peppers
- 2 Tbls Cornstarch
- 2 Tbls Soy Sauce
- 1/2 C Water
Crouton Spice Mix
By Mary-2
Line Baking sheet with foil
- 3 Pkgs Dry Buttermilk Dressing Mix
- 1 Tbls Lemon Pepper
- 1 1/2 Tsp Dill Weed
- 1 Tbls Garlic Powder
- 1/2 Tsp Tony Chachere's Seasoning
- 1/2 C elted Butter
- Cubed Bread
Chicken Parmesan
By Mary-2
Directions Preheat the oven to 500 degrees F
- 3 tablespoons olive oil
- 1 teaspoon chopped fresh rosemary leaves
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon chopped fresh Italian parsley leaves
- Salt and freshly ground black pepper
- Eight 3-ounce chicken cutlets
- 1 1/2 cups Simple Tomato Sauce, recipe follows, or purchased marinara sauce
- 1/2 cup shredded mozzarella
- 16 teaspoons grated Parmesan
- 2 tablespoons unsalted butter, cut into pieces
- 1/2 cup extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- Sea salt and freshly ground black pepper
- Two 32-ounce cans crushed tomatoes
- 4 to 6 fresh basil leaves
- 2 dried bay leaves
- 4 tablespoons unsalted butter, optional
Pecan Pie
By Mary-2
Recipe courtesy of Emeril Lagasse
- 1 prepared -inch pie shell, uncooked
- 1 3/4 cups pecan pieces
- 4 eggs, beaten
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1/4 cup Steen's 100 percent Pure Cane Syrup
- 1/4 cup light corn syrup
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/2 stick butter, softened
- 1 tablespoon flour
- 2 scoops Vanilla Bean Ice Cream
- 1 cup chocolate sauce in squeeze bottle
- Whipped cream in pastry bag
- Fresh mint sprigs
- Powdered sugar in shaker