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Recipes
Mini Chocolate Eclairs
By Mary-2
Preheat the oven to 400 degrees F
- 1 cup water
- 1 stick margarine or butter
- 1 cup sifted all-purpose flour
- 4 eggs
- 3 cups milk
- 3/4 cup sugar
- 1/2 teaspoon salt
- 6 tablespoons all-purpose flour
- 3 eggs
- 2 teaspoons vanilla
- 2 (1-ounce) squares chocolate
- 2 cups sugar
- 1 cup whipping cream
Grilled Piallard of Salmon
By Mary-2
Mix all ingredients in ziplock bag
- 2 TBLS soy sauce
- 1 Tsp Sugar
- 1/2 Tsp Ginger Minced
- 1/2 Tsp Garlic Minced
- 1 TBLS Olive Oil
- 2 Salmon Fillets (4-5 oz)
Braised Lamb Chops
By Mary-2
Preheat the oven to 400 degrees F
- Gremolata:
- Extra-virgin olive oil
- 4 lamb shanks (each about 1 1/4 pounds; 1 shank is a portion)
- Kosher salt
- 1 large Spanish onion or 2 small yellow onions, cut into 1-inch dice
- 3 carrots, peeled and cut into 1/2-inch dice
- 3 celery ribs, cut into 1/2-inch dice
- 4 cloves garlic
- 1 (12-ounce) can tomato paste
- 2 cups hearty red wine
- 2 tablespoons finely chopped rosemary leaves
- 10 to 12 thyme branches tied together in a bundle
- 3 to 4 cups water
- 4 bay leaves
- Gremolata, recipe follows
- 1 orange, zested
- 1 lemon, zested
- 1/4 cup finely chopped parsley leaves
- 1 small garlic clove, minced
- 2 tablespoons freshly grated horseradish
Parslied Chicken en Croute
By Mary-2
In medium skillet over medium-high heat, heat butter
- 2 Tbl butter
- 4 skinless boneless chicken breast
- 1/2 pkg pepperidge farm forzen puff pastry sheets (1 sheet)
- 1 egg, beaten
- 1 Tbl water
- 4 oz herbed cream cheese spred
- 1/4 cup chopped fresh parsley
Sweet Zucchini Pickles
By Mary-2
Peel and remove seeds, cut into pieces like french fries
- 1 gallon Water
- 1 Gallon baby zucchini
- 1 quart vinegar
- 5 Cups Sugar
- 1 cup hydrated lime
- 2 Tbls Pickling spices
- 1 Tbls Salt
- 1 Tsp Celery Seed
- green food coloring
Apple Galette with Cider Drizzle
By Mary-2
Directions: In a large saucepan, boil the cider until reduced to 1/2 cup, about 15 minutes
- 3 cups apple cider
- 3/4 cup heavy cream
- 4 tablespoons butter
- 1/4 teaspoon pure vanilla extract
- 1 sheet frozen puff pastry, thawed
- 1 1/2 pounds green apples, cored and thinly sliced
- 1/4 cup sugar, plus more for sprinkling
- 1/2 teaspoon ground cinnamon
- 1 large egg, beaten with 1 teaspoon water
- Vanilla ice cream, for serving
Apricot-Yogurt Parfait with California Granola
By Mary-2
Directions For the granola: Preheat the oven to 300 degrees F
- Nonstick cooking spray, for greasing
- 3 cups old-fashioned rolled oats
- 1 cup raw almonds, coarsely chopped
- 1 cup raw walnuts, coarsely chopped
- 1/4 pure clover honey
- 1/4 cup canola oil
- 1/4 cup extra-virgin California olive oil
- 1/4 cup packed light-brown muscovado sugar
- 3 tablespoons pure maple syrup
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1/4 cup dried apricots, chopped
- 1/4 cup raisins or dried cherries
- 1/4 cup apricot nectar
- 6 ounces dried apricots
- 6 tablespoons sugar
- 3 cups low-fat or fat-free Greek yogurt
Baked Ziti
By Mary-2
Recipe courtesy Raven-Symone
- 1 stick unsalted butter
- 2 pounds ground turkey
- 2 medium jars spaghetti sauce with roasted garlic
- Pinch dried oregano
- Pinch dried parsley
- Pinch salt, plus additional salt for pasta water
- Pinch pepper
- 1 medium onion, chopped
- 1 (1-pound) box rigatoni noodles
- 2 (1-pound) blocks mozzarella cheese (not the soft kind)
Shrimp Dean Martinis
By Mary-2
Recipe courtesy Rachael Ray
- 1 1/2 pounds super-size jumbo shrimp -- precooked or, peeled and deveined, tail on
- 2 ribs celery, finely chopped
- 2 rounded spoonfuls prepared horseradish
- 1/2 lemon, juiced
- 1 teaspoon hot sauce
- 1/2 cup chili sauce
- 1/2 cup ketchup
- 1/2 cup vegetable juice (recommended: V8)
- Salt and black pepper
- 1 lemon, wedged
Scallops Monteray
By Mary-2
In a saute pan heat up wine, butter, garlic, and shallots
- 1 C White Wine
- 1/4 C Butter
- 1- 2 Cloves Garlic Minced
- 2 Shallots Minced
- Salt
- Pepper
- 1 - 2 C Monteray Jack Cheese
- 1 Cup Bread Crumbs