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Recipes
Sloppy Lasagna
By Mary-2
Recipe courtesy Rachael Ray
- 2 pounds curly edge lasagna noodles
- Salt
- 2 tablespoons extra-virgin olive oil
- 2 pounds ground beef, pork and veal mix
- 1 medium onion, finely chopped
- 1 small carrot, grated or finely chopped
- 3 to 4 cloves garlic, finely chopped or grated
- 2 fresh bay leaves
- Freshly ground black pepper
- 2 pinches ground cinnamon
- 3 tablespoons tomato paste
- 1 cup white wine
- 1 (28-ounce) can San Marzano tomatoes
- A handful basil leaves, torn
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 to 2 1/2 cups milk, eyeball the amount
- Freshly grated nutmeg, to taste
- 1 1/2 cups grated Parmigiano-Reggiano
- 2 cups fresh ricotta cheese
BBQ Spare Ribs
By Mary-2
Mix all ingredients and pour over ribs
- Sauce:
- 3/4 C. Catsup
- 1/2 C. Vinegar
- 3/4 C. Brown Suger
- 2 Tbls Yellow Mustard
- 2 Tbls Worchestershire Sauce
- 2 Tbls Soy Sauce
- Lg Package of Baby Back Ribs
Chocolate Cake
By Mary-2
Preheat the oven to 350 degrees F
- 6 ounces bittersweet chocolate, finely chopped
- 6 1/2 ounces unsweetened chocolate, finely chopped
- 3/4 cup plus 3 1/2 tablespoons sugar (6 ounces)
- 2/3 cup water (5 ounces)
- 6 ounces softened butter
- 6 eggs
- 1/2 cup plus 1 1/2 teaspoons sugar (3 ounces)
- 16 ounces bittersweet chocolate, melted, optional
- 1 tablespoon vegetable oil, optional
Chocolate Frosting
By Mary-2
Cook first 4 ingredients until thick stirring constantly, allow to cool
- 3 Tbls Cornstarch
- 3 Tbls Cocoa
- 3 Tbls Sugar
- 1 1/2 C Milk
- 3/4 C. Shortening
- 8 Tbls Powdered Sugar
- 1 Tsp Vanilla
Rosemary Focaccia Bread
By Mary-2
Bring water to a boil and pour over rosemary
- 1 1/4 C Spring Water
- 3 Tbls Dried Rosemary
- 1 Tbls Honey
- 1 Tbls Active Dry Yeast
- 1 Tsp Salt
- 4 Tbls Olive Oil
- 2 1/2 - 3 C. Flour
- 1 lg. Egg Yoke
- 1 Tsp Water
- Coarse Kosher Salt
Emeril's Creole Seasoning (Essence)
By Mary-2
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Creole Mustard and Herb Wrapped Beef Tenderloin
By Mary-2
Recipe courtesy Emeril Lagasse, 2001
- 3 tablespoons vegetable oil
- Salt
- Freshly ground black pepper
- 1 beef tenderloin, trimmed and tied (about 3 1/2 to 4 pounds)
- 1/2 cup Creole mustard, or other spicy whole-grained mustard
- 8 cloves garlic, finely minced or pressed
- 1 bunch fresh rosemary, finely chopped
- 1 bunch fresh thyme, finely chopped
BBQ Sauce for Pull Apart Pork Sammy's
By Mary-2
In a medium non-reactive saucepan set over medium-high heat, add the butter and, when melted, add the onions and co...
- 4 tablespoons unsalted butter
- 1 1/2 cups finely chopped onions
- 6 cloves garlic, finely chopped
- 2 1/4 teaspoons sweet paprika
- 2 teaspoons Essence, recipe follows
- 2 teaspoons dry mustard
- 1 1/4 teaspoons salt
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 (6-ounce) can tomato paste
- 1 1/2 cups water
- 3/4 cup cider vinegar
- 6 tablespoons dark brown sugar
Pickled Asparagus
By Mary-2
Process in hot water bath for 25 Minutes
- In Each Jar:
- 1 Tsp Dill Seed
- 1 Clove Garlic
- 1 Jalapeno slit in the side - or Dried Chilis
- Brine:
- 8 Cups Water
- 8 Cups Apple Cider Vineger
- 1 1/4 1 1/4
- 8 Tsp Salt
- 2 sp Black Pepper
Lemon-Berry Trifle
By Mary-2
Directions: In a small microwaveable bowl, stir together the jam and 1/4 cup water and microwave for 1 minute at f...
- ½ cup seedless raspberry or mixed-berry jam
- 2 cups heavy cream, chilled
- 1½ cups (about 14 ounces) prepared lemon curd
- 12 sponge cake shells
- 3 half-pints fresh raspberries or blackberries