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Recipes
Sunday Pot Roast with Mushroom Gravy
By Mary-2
Preheat the oven to 325 degrees F
- 1 (4 to 5-pound) boneless beef bottom round roast
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 pound cremini mushrooms, cleaned and quartered
- 2 medium yellow onions, halved and sliced
- 4 cups low-sodium beef broth
Walnut-Basil Pesto
By Mary-2
Place all ingredients except olive oil in food processor
- 2 C loosely packed basil
- 1/2 C lightly toasted walnuts
- 3 medium garlic cvloves
- 1/2 C grated parmesean cheese
- 3/4 C Olive Oil
Jalapeno Pepper Jelly
By Mary-2
In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper
- 3 green bell pepper
- minced 2 (4 ounce) cans diced jalapeno peppers
- 1 1/2 cups distilled white vinegar
- 6 1/2 cups white sugar
- 1/2 teaspoon cayenne pepper
- 1 (6 fluid ounce) container liquid pectin
- 5 drops green food coloring
Chocolate-Almond Torte
By Mary-2
Recipe courtesy Food Network Magazine
- 1 1/4 cups blanched, sliced almonds
- 12 tablespoons unsalted butter, diced, plus more for greasing
- 8 ounces bittersweet chocolate, chopped
- 2 tablespoons breadcrumbs
- 3/4 cup granulated sugar
- 3 large eggs, separated, plus 3 egg yolks
- Grated zest of 1 orange
- 1 tablespoon dark rum
- 1/2 teaspoon salt
- Confectioners' sugar, for garnish
- Whipped cream, for garnish (optional)
Chocolate Chip Cookies
By Mary-2
Cream brown sugar, sugar, and butter until fluffy
- 1 C. Brown Sugar
- 3/4 C. Sugar
- 1 C. Butter - Softened
- 1 tsp Vanilla
- 2 Eggs
- 2 1/2 Cups Flour
- 3/4 tsp baking soda
- 3/4 tsp salt
- 12 oz bag of chocolate chips
- nuts - optional
Roasted Cauliflower
By Mary-2
Directions: Preheat the oven to 425°
- 1 head cauliflwoer, cut into bite-size florets
- 2 tablespoons extra-virgin olive oil (EVOO)
- Salt and pepper
Grilled Pork Tenderloin
By Mary-2
Recipe courtesy Paula Deen
- 1/2 cup soy sauce
- 2 oranges, juices
- 1 lime, juiced
- 1/2 cup tamarind concentrate
- 1 tablespoon Dijon mustard
- 1 teaspoon ground ginger
- 1 clove garlic, crushed
- 1 tablespoon chopped scallions
- 1 pork tenderloin (about 12 ounces)
- Olive oil, for brushing
Shrimp Lettuce Wraps
By Mary-2
Arrange Noodles in lettuce - Top with shrimp
- Sauce:
- 3/4 lb cooked shrimp
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1 Pkg Cellophane Noodles
- 2 TLB Rice Vinegar
- 1/2 - 1 tsp hot chili flakes
- 2 TLB fresh lime juice
- 2 Cloves garlic
- 1 TBL Sugar
- 4 TBL Asian Fish Sauce
- Boston or Butter Lettuce
- Carrot Slivers
- 1/4 C. Basil
- 1/4 C. Cilantro
- 1/4 C. Mint Leaves
- 1/4 C. Dry Roasted Peanut - Finely Chopped
Slow Cooker Pepper Pork Chops
By Mary-2
Directions Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and ...
- 2 cups vegetable broth
- 1/2 cup kosher salt
- 1/2 cup light brown sugar
- 2 tablespoons black peppercorns, slightly crushed
- 1 pound ice
- 4 (1 to 1 1/2-inch thick) bone-in pork chops
- 2 teaspoons kosher salt
- 3 ounces dried apple slices
- 2 tablespoons olive oil
- 1 large onion, julienned
- 1 1/2 cups chicken broth
- 1 tablespoon coarsely ground black pepper
- 1 teaspoon dried thyme
Coq au Vin
By Mary-2
Preheat an oven to 350°F
- 1 bottle (750ml) Pinot Noir
- 5 fresh flat-leaf parsley sprigs, plus 2 Tbs. finely chopped parsley
- 3 fresh thyme sprigs
- 1 bay leaf
- 1/2 leek (cut lengthwise)
- 6 oz. thick-cut bacon, cut into 1/2-inch dice
- 3 1/4 lb. whole chicken legs
- Kosher salt and freshly ground pepper, to taste
- 1 lb. small button mushrooms
- 3/4 lb. shallots, halved
- 1 Tbs. unsalted butter
- 3 garlic cloves, minced
- 2 Tbs. tomato paste
- 2 Tbs. all-purpose flour
- 1 3/4 cups chicken broth
- 3/4 lb. carrots, peeled and cut into 2-inch pieces