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Recipes
Flinstone Bread Dip
By Mary-2
Mix all ingredients Chill over night put in center of flinstone bread bowl
- 2 C. Sour Cream
- 2 C. Mayonaise
- 2 Tbls Onion Flakes
- 2 Tbls Chopped Chives
- 2 Tbls Parsley
- 4 Packages of Budding Meat - Cut up
Cinnamon-Sugar Buñuelos
By Mary-2
Directions: In a medium saucepan, combine 1 cup water, the butter, brown sugar and salt over medium-high heat u...
- 4 tablespoons unsalted butter, cut into pieces
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 1 cup flour
- 4 large eggs
- Grated peel of 1 orange
- Vegetable oil, for frying
- 1/2 cup granulated sugar
- 3/4 teaspoon ground cinnamon
Bread -n- Butter Pickles
By Mary-2
In a Large Bowl Combine Cucumberws, onions, salt and garlic
- 4 Quarts sliced medium cucumbers
- 8 medium white onions sliced
- 1/2 C pickling Salt
- 3 Cloves Garlic - halved
- Cracked Ice
- 5 C Sugar
- 3 C Cider Vinegar
- 2 Tbls Mustard Seed
- 1 1/2 Tsp Celery Seed
- 1 1/2 Tsp Turmeric
Cheese Ball
By Mary-2
Mix cream cheese and spreads together
- 1 Pkg Cream Cheese
- 1 Jar Pimento Spread
- 1 Jar Old English Spread
- Onion Salt
- Worcestershire Sauce
Sour Cream Fudge
By Mary-2
In a fairly large saucepan, mix sugar, sour cream and 1/2 tube butter
- 4 C. Sugar
- 1 pt. Sour Cream
- 1/4 lb margarine or butter (1 cube)
- 1 pt. Marshmellow Creme
- 1 (12 oz.) pkg. chocolate chips
- Chopped Nuts (optional)
Cedar-Planked Teriyaki Salmon
By Mary-2
Recipe courtesy Emeril Lagasse, 2005
- 1/2 cup light soy sauce
- 1/4 cup mirin
- 2 tablespoons sugar
- 2 tablespoons peanut oil
- 1/2 teaspoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon minced green onion bottoms
- 1 (1-inch) piece fresh wasabi root, optional
- 4 (6-ounce) salmon fillets
- 4 untreated cedar planks
- 2 teaspoons vegetable oil
- Lime slices, for garnish
- Fresh cilantro sprigs, for garnish
Chocolate White Chocolate Chunk Cookies
By Mary-2
Preheat the oven to 350 degrees F
- 1/2 pound unsalted butte,r at room temperature
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 extra-large eggs at room temperature
- 2/3 cup good unsweetened cocoa
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 pounds good white chocolate, coarsely chopped
Tomato and Feta Salad
By Mary-2
Directions: In a medium bowl, toss the tomatoes with the feta
- 2 pints cherry tomatoes
- 1/2 pound feta cheese, crumbled (about 2 cups)
- 1/4 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- Salt and pepper
- Thyme sprigs, for garnish
Individual Beef Wellingtons
By Mary-2
Directions: Preheat the oven to 425°
- One 11-by-17-inch sheet of frozen puff pastry, defrosted
- 1 tablespoon extra-virgin olive oil (EVOO), 1 turn of the pan, plus more for drizzling
- 1 tablespoon unsalted butter
- 1 large shallot, chopped
- 1/2 pound button mushrooms, stemmed and finely chopped
- 1 tablespoon fresh thyme, chopped, or 1 teaspoon dried thyme
- Coarse salt and freshly ground pepper
- 1/4 cup dry sherry (a good glug)
- 4 filet mignon steaks (tournedos), cut 1 inch thick (about 5 ounces each)
- 8 ounces mousse pâté
- 1 large egg, lightly beaten with a splash of water
Mamacello Pasta
By Mary-2
Bring a large pot of water to a boil
- 1 pound spaghetti or linguine
- Salt
- 3 tablespoons extra-virgin olive oil (EVOO), 3 turns of the pan
- 4 garlic cloves, finely chopped
- 2 pinches of crushed red pepper flakes
- ½ cup dry white wine (a couple of glugs)
- Zest of 2 lemons, 1 lemon juiced
- ½ cup heavy cream (eyeball it)
- Handful of flat-leaf parsley, chopped
- 1 cup fresh basil (20 leaves), shredded
- Freshly grated Parmigiano-Reggiano or Pecorino Romano cheese, for topping the pasta and passing around the table