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Recipes
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
Sinfully Stuffed Potato Skins
By Mary-2
Directions: Preheat the oven to 400°
- 20 small new potatoes
- 1 tablespoon extra-virgin olive oil
- 1 cup shredded extra-sharp cheddar cheese
- 1 cup sour cream
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- Paprika, for garnish
Easy Chicken Pot Pie
By Mary-2
Directions Special equipment: 10-inch cast-iron pan Preheat the oven to 400 degrees F
- 1 1/2 pounds chicken tenders (about 10 tenders)
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon dried sage
- 1/4 teaspoon dried oregano
- Salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 cup frozen pearl onions
- 1 cup frozen peas and diced carrots
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken stock
- 1 cup heavy cream
- 1 store bought pie crust, unbaked and thawed if frozen
- 1 egg, lightly beaten
Enchiladas
By Mary-2
Beef and Cheese Enchiladas
- Sauce:
- 4 Tbls Flour
- 1/2 C. Oil
- 2 Tbls Chili Powder
- 1 tsp Oregano
- 1 Lg. Onion - Diced
- 1 1/2 tsp Garlic
- 3 - 8oz cans Tomatoo Sauce
- 3 C. Water
- 1 1/2 tsp Salt
- 1/4 tsp Pepper
- Filling:
- 1 lb Ground Beef
- 1 sm Onion finely chopped
- 1 can minced olives
- 1 dozen Tortillas
- 1 1/2 C grated Cheddar Cheese
Quiche
By Mary-2
Preheat oven to 400 degrees
- 1 Cup Swiss Cheese
- 1 Pkg Cream Cheese (3 oz)
- 1/4 Cup green onion
- 2 Cups Milk
- 1 Cup Bisquick
- 4 eggs
- 3/4 Tsp Salt
- 1-2 Cups Ham
- Dash of Nutmeg
Baked Brie
By Mary-2
Baked brie in puffed pastry with walnut honey garlic drizzle
- 1 brie wheel
- 1 sheet puffed pastry
- 1 egg
- 1 - 1 1/2 tsp. water
- Drizzle
- 4 TBLS Butter
- 1-2 Garlic Cloves
- 1/4 - 1/3 C. Honey
- 1/4 C. chopped Walnuts
- Sliced Baguette - Toasted
Chicken Teriyaki
By Mary-2
In a sauce pan stir together brown sugar, soy sauce sake', onion and garlic
- Teriyaki Sauce:
- 1/2 C Packed brown sugar
- 1/2 C soy sauce
- 2 Tbls sweet sake' - Mirin
- 2 Tbl grated onion
- 1 Clove garlic - minced
- 4 Chicken Breasts
- Non- stick cooking spray
Classic Duck a l'Orange
By Mary-2
Recipe courtesy Emeril Lagasse, 2001
- 2 cups freshly squeezed orange juice, from about 6 oranges
- 2 oranges, zested
- 2/3 cup sugar
- 1 (5-pound) Pekin duck, cleaned, with innards, wing tips and excess fat removed
- 1 tablespoon bitters
- 2 cups duck or chicken stock
- 2 tablespoons arrowroot dissolved in 2 tablespoons cold water
- 1 cup orange liqueur
Bacon Tomatoe Cups
By Mary-2
Mix all ingredients except biscuits and set aside
- 2 - 10 oz cans of refridgerated flakey biscuits
- 1/4 lb Bacon - Crispy cooked and crumbled
- 3 Plum tomatoes - Minced
- 1 C light mayonaise
- 1 C. Swiss Cheese
- 3 Tsp Basil
- 2 Green Onions Chopped
Couscous Salad with Feta, Tomato, and Olives — Jamie and Bobby Deen
By Mary-2
Simple, tasty and healthy is what this delicious Couscous Salad with Feta, Tomato, and Olives has to offer
- DRESSING:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon salt
- Freshly ground black pepper
- SALAD:
- 1 1/2 cups water
- 1 teaspoon extra virgin olive oil
- 1 cup uncooked couscous
- 1 cup cherry tomatoes, quartered lengthwise
- 5 tablespoons sliced pitted kalamata olives
- 5 tablespoons chopped fresh parsley
- 4 ounces feta cheese, crumbled (about 1 cup)