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Recipes
Red and Green Pesto with Pasta and Lemon Shrimp
By Mary-2
Directions: In a small skillet, char the chiles and garlic cloves over medium-high heat for 8 to 10 minutes
- 3 red chile peppers, preferably fresno
- 3 cloves garlic, unpeeled
- 2 cups chopped flat-leaf parsley
- A couple of handfuls parmigiano-reggiano cheese
- 1/4 cup pistachio nuts, toasted
- About 1/3 cup EVOO (extra-virgin olive oil), plus more for drizzling
- Juice of 2 lemons
- Salt and pepper
- 1 pound spaghetti or linguine pasta
- 1 pound peeled and deveined shrimp
- Splash white wine or white vermouth
- 2 tablespoons butter
Free Soup
By Mary-2
You can eat as much of this soup you want while dieting
- 1/2 Head Cabbage
- 1/2 Lg Onion - diced
- 8 oz Fresh mushrooms
- 1 Qt Diced Tomatoes
- 1 Lg Box Chicken Broth
- 1 or 2 cans Water Chestnuts
Goat Cheese, Pear and Blackberry Tart
By Mary-2
Preheat the oven to 400 degrees F
- 1 sheet prepared puff pastry
- 4 ounces mild, creamy goat cheese, softened
- 2 tablespoons lavender honey
- 2 ripe, firm pears, cored and thinly sliced
- 1 tablespoon fresh lemon juice
- 6 ounces fresh blackberries
- 4 teaspoons granulated sugar
- 1/2 cup heavy cream
- 1/4 cup sour cream
- 1 tablespoon confectioners' sugar
Elsa's Ham and Asparagus Toasts
By Mary-2
Recipe courtesy Rachael Ray and Mom
- 1 pound thin asparagus spears
- Salt
- 1 loaf chewy, crusty farmhouse style white bread, cut into 3/4-inch slices
- 1/2 stick butter, softened
- 2 tablespoons Dijon or grain mustard
- 1 1/4 pounds boiled, baked or smoked ham, order thick slices at deli counter
- Freshly ground black pepper
- 1 pound fontina, shredded or sliced
Sun-dried Tomatoe Basil Pesto
By Mary-2
Place basil in food processor, add pine nuts and garlic, and pulse until chopped
- 2 cups fresh basil leaves, packed
- 1/2 cup pine nuts, roasted
- 3 garlic cloves, finely minced
- 1/2 cup grated Parmesan
- 1/4 cup extra-virgin olive oil
- Freshly ground black pepper
- 1 cup sun-dried tomatoes (from a jar, or if dehydrated soaked in warm water)
- 6 sprigs fresh basil
Creamy Tomato-Vodka Soup
By Mary-2
Directions: In a medium skillet, heat the olive oil over medium-high heat
- 1 tablespoon extra-virgin olive oil
- 2 onions, sliced
- 2 to 3 small cloves garlic, smashed and peeled
- One 32-ounce container (4 cups) vegetable broth
- Two 28-ounce cans Italian plum tomatoes, drained
- One 15-ounce can tomato sauce
- 1/4 cup vodka
- 6 sprigs flat-leaf parsley
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 cups half-and-half
Mushroom Fricassee with Creamy Polenta
By Mary-2
Directions In a medium saucepan, heat the 6 tablespoons of olive oil over medium heat
- 6 tablespoons plus 1 teaspoon extra-virgin olive oil
- 4 medium shallots, halved and thinly sliced lengthwise
- Kosher salt
- 10 ounces mixed domestic and wild mushrooms, sliced or cut into bite-sized pieces (about 4 cups)
- 2 sprigs fresh thyme
- 2 cups Chicken Reduction, plus more as needed, recipe follows
- 1 tablespoon preserved black truffles, optional
- 1 tablespoon chopped fresh chives
- Pinch of crushed red pepper
- 3 cups Creamy Polenta, recipe follows
- 6 pounds chicken bones (some meat on them is fine)
- 3 tablespoons olive oil
- 2 sprigs fresh rosemary, bruised with the dull side of a chef's knife
- 1 clove garlic, coarsely chopped
- 2 celery stalks, coarsely chopped
- 1 medium onion, coarsely chopped
- 1 carrot, coarsely chopped
- 4 whole canned tomatoes, coarsely chopped
- 2 cups dry white wine
- 4 cups heavy cream
- 4 cups whole milk
- 1 tablespoon kosher salt
- 1 cup coarse polenta
- 4 tablespoons unsalted butter
- 1/3 cup freshly grated Parmigiano-Reggiano cheese
Saffron Scallops
By Mary-2
Directions: In a medium skillet, melt 2 tablespoons butter over medium heat
- 6 tablespoons butter
- 1 shallot, finely chopped
- 1 mango, chopped (about 1 cup)
- 1/2 cup white wine
- 1/4 teaspoon saffron threads
- Grated peel and juice of 1/2 lime
- Pinch crushed red pepper
- Salt
- 1-1/4 pounds sea scallops
- Snipped chives, for garnish
Chocolate Oatmeal Crunchies
By Mary-2
Cream Butter with the sugars, add egg & vanilla
- 1/2 C. Butter, Softened
- 1/3 C. Sugar
- 1/3 C. Brown Sugar
- 1 Egg Beaten well
- 1/2 tsp. Vanilla
- 3/4 C. Flour
- 1/2 tsp. Salt
- 1 tsp. Baking Powder
- 1/4 C. Milk
- 1/2 C. Chopped Nuts
- 1 1/2 C. Rolled Oats
- 1 C. Chocolate Chips
Spinach Salad with Shrimp and Feta
By Mary-2
Directions: In a medium skillet, heat 3 tablespoons olive oil over medium-high heat
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- 1 pound shrimp, peeled and deveined
- 1 shallot, finely chopped
- 2 tablespoons red wine vinegar
- 1 tablespoon spicy mustard
- 1 tablespoon honey
- Salt and pepper
- 8 ounces spinach
- 1/2 cup feta cheese