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Recipes
Spanish Cranberry Sparkling Martini
By Mary-2
Put the Cranberry Vodka in a cocktail shaker, add a splash of sherry and ice and shake for 10 seconds
- 1 shot Cranberry Vodka, recipe follows
- Fino sherry, for serving
- Chilled Cava, for topping
- 1 cup sugar
- 1 cup cranberries
- Peeled zest of 1 orange
- One 750-milliliter bottle vodka
Grilled Salmon with Peach-Bourbon Barbecue Sauce
By Mary-2
Recipe courtesy Emeril Lagasse, 2005
- 2 tablespoons unsalted butter
- 1/2 cup diced onions
- 1 teaspoon minced garlic
- 1/2 serrano pepper, halved and thinly sliced
- 4 cups peeled, pitted, and diced peaches
- 1/2 cup ketchup
- 1/4 cup fresh orange juice
- 1/2 teaspoon orange zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons apple cider vinegar
- 2 to 3 tablespoons light brown sugar
- 2 tablespoons peach bourbon liqueur (recommended: Southern Comfort)
- Kosher salt and freshly ground black pepper
- 4 (6-ounce) salmon fillets, skinned
- 2 teaspoons olive oil
- Cooked wild rice, for serving
Pasta Salad on a stick
By Mary-2
Cook Tortellini, rinse in cool water
- 1 Pkg Tri-Color Tortellini
- 1 container (9 oz) bocconcini (mini mossarella balls - drained)
- 1 C Grape Tomatoes
- 48 slices peperoni (thin)
- 1/2 C Ceaser style vinagerette
- 1/4 Tsp Dried Italian Seasoning
- 24 Skewers
Shrimp Newburg
By Mary-2
Directions: In a small saucepan, combine the rice with 1 1/2 cups water
- 1 1/2 cups brown rice
- 1 tablespoon plus 1 teaspoon unsalted butter
- 1 1/2 pounds large shrimp—cleaned and cut into thirds, shells reserved
- 1 1/3 cups 2 percent milk
- 2 teaspoons cornstarch
- 1 onion, finely chopped
- 2 tablespoons flour
- 1/4 cup sherry wine
- Salt and pepper
- 1/3 cup finely chopped chives
FAMOUS Wafer Fruit "Tart"
By Mary-2
HEAT oven to 350°F. CUT 10 wafers in half
- 28 FAMOUS Chocolate Wafers, divided
- 2 Tbsp. margarine or butter, melted
- 1 pkg. (4.6 oz.) JELL-O Vanilla Flavor Cook & Serve Pudding
- 1 cup milk
- 1/2 cup whipping cream
- 3 cups cut-up fresh fruit (drained canned mandarin orange segments, sliced kiwi, sliced fresh strawberries)
- 1/3 cup apricot preserves
Broccoli
By Mary-2
Saute Broccoli in butter, salt, and pepper
- 3-4 Tbls Butter
- Salt
- Pepper
- 3 Tbls Butter
- 4 Tbls Flour
- 1 1/2 C Milk (hot)
- 1/2 C + 3 Tbls cheese - swiss and parmesean
- 1/2 Tsp Salt to taste
- Pinch of Pepper
- Broccoli (Frozen Flowerets)
Ultimate Mac -n- Cheese
By Mary-2
Preheat oven to 400 degrees
- 8 oz macaroni or other tube shaped pasta
- 1/2 Tsp coarse salt
- 3 1/2 Tbls Butter
- 1/2 Cup finely chopped shallots
- 2 Tbls Flour
- 1 1/4 Cups dry white wine
- 2/3 Cups Heavy Whipping Cream
- 1 1/2 Cups Gruyere grated
- 1/2 Cup aged gouda **
- 2 Tbls + 1 Tsp minced fresh chives
- 1 Tbls Dijon mustard
- 1/8 Tsp Cayyenne
- 1/8 Tsp Freshly ground nutmeg
- 4 oz crusty sourdough bread - torn into pieces
- ** Note - you can substitute romano, goat gouda or more gruyere for aged gouda.
Ham-and-Scallion Brioche Bread Bake
By Mary-2
Directions: Grease a 9-by-13-inch baking dish
- 8 large eggs
- 3 1/4 cups milk
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 1/2 tablespoons extra-virgin olive oil
- 2 bunches scallions, white and light green parts only, thinly sliced
- 1 clove garlic, finely chopped
- Pinch crushed red pepper
- One 1-pound loaf brioche, cubed
- 1/4 pound ham, coarsely chopped
- 2 cups shredded gruyère cheese
Crab Cheese Fondue
By Mary-2
In sauce pan slowly heat and stir cheeses and milk until melted
- 8 oz American Cheese Shredded
- 8 oz shredded cheddar cheese
- 3/4 C milk
- 2 Tsp milk
- 1 7 1/2 0z crab meet drained and flaked - I use 2 cans
- Suggested dippers>: French Bread, cherry Tomatoes Cooked artichokes, little dill pickles
Holiday Biscotti
By Mary-2
Recipe courtesy Giada De Laurentiis
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup pistachios, coarsely chopped
- 2/3 cup dried cranberries
- 12 ounces good-quality white chocolate, chopped
- Red and green sugar crystals, for garnish