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Recipes
Classic Vinaigrette
By Mary-2
Pour red wine vinegar to 3 oz measuerement line onMeasure, Mix, & Pour
- 3 oz Red Wine Vinegar
- 1/8 Tsp Ground Black Pepper
- 3/4 Tsp Salt
- 3-4 Tsp Sugar
- 8 oz Vegetable Oil
Beer-Marinated Grilled Skirt Steak
By Mary-2
Directions In a wide, shallow glass baking dish, scatter half of the orange slices, half of the onion slices and h...
- 1 orange, thinly sliced with peel
- 1/2 onion, thinly sliced
- 4 garlic cloves, halved and smashed
- 2 1/4 pounds skirt steak
- Kosher salt and fresh ground black pepper
- 1 cup light-colored beer (preferably lager style)
- 1/2 cup soy sauce
Grandma's No Bake Cookies
By Mary-2
Put Sugar, Butter, Milk and cocoa in a large sauce pan
- 2 Cups Sugar
- 1 Stick Butter
- 1/2 Cup Milk
- 1/3 Cup Cocoa
- 1/2 Cup Peanut Butter
- 3 Cups Oatmeal
Sour Orange Pork with Sweet Potato-Hash, Fried Eggs and Sofrito Hollandaise
By Mary-2
Whisk together 1/2 cup canola oil, oregano and garlic in a large roasting pan
- 1/2 cup canola oil
- 1/4 cup chopped fresh oregano
- 12 cloves garlic, made into a paste
- 1 bone-in pork shoulder (about 4 pounds), trimmed of excess fat
- Kosher salt and freshly ground black pepper
- 4 cups chicken stock
- 4 cups sour orange juice (or 3 cups fresh orange juice plus 1 cup fresh lime juice)
- 1/4 cup honey
- Sweet Potato Hash, recipe follows
- 4 to 6 fried or poached eggs
- Sofrito Hollandaise, recipe follows
- Fresh cilantro leaves, for garnish
- 3 sweet potatoes, peeled and cut into 3/4-inch rounds
- Canola oil
- One 1/2-inch slice country ham
- 1/4 cup fresh cilantro leaves, coarsely chopped
- 1 tablespoon chipotle in adobo sauce
- 1 tablespoon honey
- 3 scallions, thinly sliced
- Kosher salt and freshly ground black pepper
- 3 tablespoons butter
- 2 tablespoons canola oil
- 1/2 small Spanish onion, finely diced
- 1/2 poblano chile, finely diced
- 2 cloves garlic, finely chopped
- Kosher salt and freshly ground black pepper
- 1 tablespoon aged sherry vinegar
- 3 large egg yolks, lightly beaten
- 1 1/2 sticks butter, melted until foamy
- Juice of 1/2 sour orange
Baked Beans
By Mary-2
Fry hamburger and bacon. Mix all other ingredients, use only the liquid from the maple sugar beans
- 2 Cans Black Beans
- 2 Cans Butter Beans
- 2 Cans Kidney Beans
- 2 Cans Maple Sugar Beans
- 1 Cup Brown Sugar Beans
- 1 Can diced tomatoes
- 1 Tbls Catsup
- 1 Tbls Mustard
- 1 lb Hamburger
- 1 lb Bacon, chunked
Italian Quesadillas
By Mary-2
Recipe courtesy Giada De Laurentiis
- 4 tablespoons olive oil, plus more as needed
- 2 large onions, thinly sliced
- 1 teaspoon sugar
- Salt and freshly ground black pepper
- 9 (8-inch-diameter) flour tortillas
- 3 cups shredded Fontina
- 3/4 cup jarred roasted red bell peppers, drained well and patted dry
- 1/3 cup finely chopped fresh Italian parsley leaves, plus sprigs for garnish
- 1/3 cup freshly shredded Parmesan, plus 3 tablespoons for garnish
Philly Sheese Steak - Stuffed Garlic Bread
By Mary-2
Preheat oven to 375 Degrees, Slice off the top 1/2 inch of the bread and reserve
- 1 - 1 Pound Loaf Peasant Bread
- 1/2 C EVOO
- 2 Cloves Garlic Chopped
- 1 TBLS Chopped Fresh Rosemary
- 1 Pound Onions - Thinly Sliced
- 1 Pound Sirloin Steak or tips - very thinly sliced
- Salt
- Pepper
- 1/4 C Dry Red Wine
- 8 Slices Provolone Cheese
Sausage and Apple Stuffing
By Mary-2
Recipe courtesy Food Network Kitchens
- 2 sticks plus 3 tablespoons butter, divided
- 2 cups water
- 2 (14 to 16-ounce) bags of your favorite dried cornbread stuffing mix, recommended: Arnold's
- 1 pound pork sausage (not links)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 stalks celery, diced
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried sage leaves
- 1 cup chopped walnuts
- 3 medium apples, cored, sliced
- 2 to 3 cups homemade giblet stock or low sodium canned chicken broth
Sage Cream Gnocchi
By Mary-2
cook chicken stock and 1/2 of the sage leaves to reduce to 1/2 Cup
- 1 1/2 Cups Chicken Stock
- 20 Sage Leaves
- 1 Cup Heavy Cream
- 2 Tbls butter
- 1 package of gnocchi
- 1/2 Cup Parmesan cheese
Snow Crab Stuffed Mushrooms
By Mary-2
Preheat oven to 350 degrees F
- 20 medium button mushroom caps
- 2 tablespoons olive oil
- Salt
- Freshly ground black pepper
- 1 cup cooked snow crab pieces
- 4 ounces cream cheese, softened
- 2 green onions, plus more for topping, minced
- 3/4 cup shredded Parmesan
- Freshly chopped chives, for topping