Mary-2's profile page
Recipes
Pina Colata
By Mary-2
In Blender: Add all ingredients and fill blender full of ice
- 1/2 C. Pinapple Juice
- 1/2 C. Rum
- 2 Tbls Sugar
- 1 shot of Cream of Coconut
- Ice to top of Blender
Brown Sugar Shortbread
By Mary-2
Directions: Preheat the oven to 350°
- 1 cup flour
- 1 stick (4 ounces) unsalted butter
- 1/3 cup brown sugar
Red Wine Mushroom Sauce
By Mary-2
Saute mushrooms in oil over high heat for approximately 10 minutes until soft and fragrent
- 3/4 lb White mushrooms - thick sliced
- 2 Tbls Olive Oil
- 2 C. Red Wine (Merlot - Rich Bodied)
- 1 Medium Shallot - Minced
- 2 Tbls Demiglace
- 6 Tbls cold unsalted butter - cut in pieces
- Salt
- Pepper
Cacio e Pepe with Warm Tomato Salad
By Mary-2
Directions: Preheat the oven to 325°
- 2 pints multicolored baby tomatoes or cherry tomatoes, halved
- 1 cup flat-leaf parsley (a few generous handfuls), chopped
- 1/2 cup loosely packed basil (10 to 12 leaves), torn or thinly sliced
- 1/2 medium red onion, finely chopped
- A small handful mint leaves, finely chopped
- About 6 tablespoons extra-virgin olive oil (EVOO )
- Salt and coarse black pepper
- 1 pound spaghetti
- 1 large clove garlic, crushed
- 2 cups grated pecorino-romano cheese
Date Nut Bread
By Mary-2
Pour boiling water on dates, soda and shortening in a mixing bowl, cool
- 1 C. Chopped Dates
- 1 C. Boiiling Water
- 1 Tsp baking soda
- 1 Tbls Shortening
- 1 C. Brown Sugar
- 1 egg
- 1 1/2 C. Flour
- 1/2 Tsp Salt
- 1/2 C. Walnuts or Pecans
Fall River Clam Chowder
By Mary-2
Recipe courtesy Emeril Lagasse
- 1/2 pound bacon, medium dice
- 1 cup chopped leeks (about 1 pound)
- 1 cup chopped yellow onions
- 1/2 cup chopped celery
- 1 carrot, peeled and diced
- 3 bay leaves
- 1 tablespoon chopped fresh thyme
- 1/2 cup flour
- 1 pound white potatoes, peeled and medium diced
- 4 cups clam juice
- 2 cups heavy cream
- 2 pounds little neck clams, shucked, chopped
- 2 tablespoons finely chopped parsley
- Salt and pepper
7 Minute Frosting
By Mary-2
Beat with a electric mixer in a double for 7-10 minutes
- 1 1/2 C. Brown Sugar
- 3-4 Tbls Warm water
- 2 egg whites
Creamy Wild Rice-and-Mushroom Soup
By Mary-2
Directions: Using a food processor, soak the dried mushrooms in 1 cup chicken broth for 10 minutes
- 1 ounce dried mushrooms, any variety
- 6 cups chicken broth
- 3 tablespoons extra-virgin olive oil
- 6 carrots, coarsely chopped
- 1 onion, coarsely chopped
- 2 tablespoons chopped fresh sage
- Salt and pepper
- One 6-ounce box long-grain and wild rice mix
- 3/4 pound white mushrooms, sliced
- 1 skinless, boneless chicken breast (about 4 ounces)
- 1/2 cup heavy cream
San Francisco Pork Chops
By Mary-2
Trim the pork chops of fat
- Sauce:
- 4 pork chops, 1/2 to 3/4 inch thick, about 1 1/2 pounds
- 1 tablespoon of oil
- 1 clove garlic, minced
- 2 teaspoons of oil
- 4 tablespoons of dry sherry or broth
- 4 tablespoons of soy sauce
- 2 tablespoons of brown sugar
- 1/4 teaspoon of crushed red pepper
- 2 teaspoons of cornstarch
- 2 tablespoons of water
Lemon Butter Sauce
By Mary-2
Combine the wine, lemons and shallots in a medium saucepan and bring to a boil
- 1 cup dry white wine
- 1 lemon - quartered and chopped
- 1 TBL minced shallots
- 1/2 C Heavy Cream
- 2 Sticks + 1 tsp unsalted butter, cut into pieces
- 1 tsp Kosher Salt
- 1/8 tsp Freshly ground white pepper 1 TLB finey chopped fresh parsley
- 1 jar of Capers strained.