Mary-2's profile page
Recipes
Pecan Pie
By Mary-2
Recipe courtesy of Emeril Lagasse
- 1 prepared -inch pie shell, uncooked
- 1 3/4 cups pecan pieces
- 4 eggs, beaten
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1/4 cup Steen's 100 percent Pure Cane Syrup
- 1/4 cup light corn syrup
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/2 stick butter, softened
- 1 tablespoon flour
- 2 scoops Vanilla Bean Ice Cream
- 1 cup chocolate sauce in squeeze bottle
- Whipped cream in pastry bag
- Fresh mint sprigs
- Powdered sugar in shaker
Emeril's Spiced Nuts
By Mary-2
Recipe courtesy Emeril Lagasse, 2003
- 2 tablespoons butter
- 1/4 cup light brown sugar
- 2 tablespoons water
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups mixed nuts, such as walnuts, pecans, hazelnuts and almonds
Sunday Dinner Pork Roast with Mushroom Gravy
By Mary-2
Recipe courtesy Emeril Lagasse, 2001
- 1 (5 to 7 pound) pork loin or butt
- 1 whole head garlic, cloves separated and peeled
- Emeril's Red Hot Sauce or other hot sauce
- 1 tablespoon Essence, recipe follows
- 1 teaspoon garlic powder
- 3 tablespoons vegetable oil
- 1 large yellow onion, chopped
- 2 ribs celery, chopped
- 1/2 medium green bell pepper, seeded and chopped
- 2 tablespoons teriyaki sauce
- 1 teaspoon Worcestershire sauce
- 6 tablespoons butter
- 4 tablespoons flour
- 1 medium yellow onion, finely chopped
- 1/2 medium green bell pepper, seeded and finely chopped
- 1 rib celery, finely chopped
- 2 cloves garlic, minced
- 1/2 bunch green onions, green and white parts chopped separately
- 2 cups rich beef stock
- 1/2 cup heavy cream
- 1 pound button or cremini mushrooms
- 2 tablespoons teriyaki sauce
- Salt
- Freshly ground black pepper
- 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
Mushroom Stuffing
By Mary-2
Directions: Preheat the oven to 250°
- One and a half 1-pound loaves white bread, cut into cubes
- 1 1/2 bunches celery with leaves, coarsely chopped
- 3 sticks (12 ounces) unsalted butter
- 1 1/2 onions, chopped
- One 10-ounce package sliced white mushrooms
- 1 tablespoon coarse salt
- 3 tablespoons poultry seasoning
- 2 large eggs, beaten with 2 tablespoons water
Bran Rolls
By Mary-2
Combine first set of ingredients together
- 3/4 C. Margarine / Butter
- 3/4 C. Honey
- 1 C. All Bran Cereal
- 1 C. Boiling Water
- 1 1/2 Tsp Salt
- 2 Eggs
- 2 Yeast Pkgs - Dissolved in 1 C. Warm Water
- 6 - 6 1/2 C. Flour
Onion Potatoe Soup
By Mary-2
Melt Butter in a heavy 3-4 Qt Pot
- 1/4 C Butter
- 3 Med. Onions - Thinly Sliced
- 4 Med. Potatoes - Peeled thinly sliced
- 1 Qt. Hot Chicken Broth
- 6 Pepper Corns
- 6 Whol Allspice
- 1 C Finly Chopped Celery Tops
- 1/2 C Heavy Cream
- Salt
- Pepper
Manhattan Clam Chowder
By Mary-2
Heat the oil in a large pot over medium heat
- 1 1/2 tablespoons olive oil
- 1 large Spanish onion, chopped
- 1 1/2 celery stalks, chopped
- 7 cloves garlic, minced
- Pinch crushed red pepper
- 1/4 cup tomato paste
- 3 sprigs parsley
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 large waxy-style potato (about 3/4 pound), diced
- 5 cups clam juice (five 8-ounce bottles clam juice)
- One 28-ounce can whole, peeled tomatoes (with liquid), roughly chopped
- 1-1/2 cups minced clams, drained (about four 6-1/2 ounce cans)
- 1 tablespoon kosher salt or to taste
- Freshly ground black pepper
- 2 tablespoons chopped parsley for garnish
- Copyright 2001 Television Food Network, G.P. All rights reserved
Stuffing for Pork Chops
By Mary-2
Mix all ingredients together, stuff into thick pork chops
- 1 tsp minced onion
- 1 C. Bread Crumbs
- 1/4 C. Diced Apples
- 1/4 tsp salt
- dash of pepper
- 1/8 tsp poultry seasoning
- 1/2 C. Water
Guacamole
By Mary-2
Recipe courtesy Alton Brown
- 3 Haas avocados, halved, seeded and peeled
- 1 lime, juiced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1/2 medium onion, diced
- 2 Roma tomatoes, seeded and diced
- 1 tablespoon chopped cilantro
- 1 clove garlic, minced
Andouille and White Cheddar Over-Stuffed Baked Potatoes
By Mary-2
Recipe courtesy Emeril Lagasse, 2000
- 8 large baking potatoes, like Russets
- Drizzle olive oil
- Salt
- Freshly ground black pepper
- 3 tablespoons olive oil
- 2 cups thinly sliced onions
- 1/2 pound andouille sausage, ground
- 8 tablespoons butter
- 1 to 1 1/2 cups cream fraiche
- 1/2 pound white cheddar, grated
- 1/4 cup chopped chives
- 1/4 cup chopped parsley