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Recipes
Carrot - Pinnapple Bread
By Mary-2
Beat together sugar and etts
- 2 C. Sugar
- 3 Eggs
- 1 C. minus 2 Tbls Oil
- 3 C. Flour
- 1 Tsp Baking Soda
- 3/4 Tsp Salt
- 1/2 C. Chopped Nuts
- 3/4 Tsp Cinnamon
- 1/2 Tsp Nutmeg
- 3 Tsp Vanilla
- 1 - 13 1/2 oz Can Crushed Pinnapple - undrained
- 2 C. Grated Carrots
Lemon Curd Trifle with Fresh Berries
By Mary-2
Recipe courtesy Tyler Florence
- 6 large egg yolks
- 1 cup sugar
- 4 lemons, zested and juiced
- 1/2 cup (1 stick) unsalted butter, cut in chunks
- 1 pint fresh strawberries, stemmed and halved lengthwise
- 1 pint fresh blueberries
- 1 pint fresh blackberries
- 2 cups sweetened whipped cream
- 1 prepared lemon pound cake, sliced
- 1/4 cup Limoncello or Grand Marnier liqueur (optional)
- Fresh mint leaves, for garnish
London Fog
By Mary-2
Mix all ingredients and serve
- 1 Qt Bourbon
- 1 Qt Strong Coffee
- 1 Qt Vanilla Ice Cream
Butternut Squash Soup with Sweet and Spicy Pecans
By Mary-2
Directions: Preheat the oven to 400°
- 2 butternut squash (about 4 1/2 pounds), halved lengthwise, seeds removed
- Salt and pepper
- 1 large onion, chopped
- 2 ribs celery, chopped
- 2 tablespoons brown sugar
- 1 cup pecans, coarsely chopped
- 1 teaspoon chili powder
- 2 cups chicken broth
- 2 cups milk
Brownies in a Jar
By Mary-2
In thje gar Layer the dry ingredients in a quart mason jar
- 2 1/4 C. Sugar
- 1 1/4 C. Flour
- 2/3 C. Unsweetened Cocoa Powder
- 1 tsp Baking Powder
- 1 tsp Salt
- 1/2 C Chopped Pecans
- 4 Eggs - Slightly Beaten
- 3/4 C melted butter
Apricot and Chicken Bruschetta
By Mary-2
Recipe courtesy Giada De Laurentiis, 2008
- 1/2 loaf ciabatta bread
- 1/4 cup olive oil
- 3/4 cup apricot preserves
- 5 ounces fontina cheese, thinly sliced
- 6 ounces roasted chicken breast, cooled and thinly sliced
- 3 ounces (about 5 slices) prosciutto, thinly sliced
- Extra-virgin olive oil, to drizzle
Shrimp and Saffron Risotto
By Mary-2
Instructions Bring the stock to a simmer in a medium saucepan over high heat
- 6 cups Shrimp Stock,
- Chicken Stock, or
- canned low-sodium chicken broth, or more as needed
- 2 tablespoons olive oil
- 1 cup finely chopped yellow onions
- 1 1/4 teaspoons minced garlic
- 2 cups Arborio rice
- 1 cup dry white wine or vermouth
- 1/4 teaspoon saffron threads
- 1/2 pound medium shrimp, peeled and deveined
- 1/2 cup heavy cream
- 1/4 cup minced green onions (green and white parts)
- 1 tablespoon unsalted butter
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1 1/4 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
Chicken Tetrazzini
By Mary-2
Directions Bring 1 quart chicken stock to a boil in a wide, deep skillet with lid
- 1 quart chicken stock
- 8 boneless, skinless chicken breasts
- 2 shallots, chopped
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter
- 3 tablespoons flour
- 1 cup dry white wine
- 1/2 cup heavy cream
- 1/4 teaspoon ground nutmeg or the equivalent of freshly grated
- Salt and pepper
- 2 tablespoons butter
- 12 mushrooms, sliced
- 1/2 pound wide egg noodles, cooked to al dente and hot
- 1/2 cup bread crumbs
- 1/4 cup (a couple of handfuls) grated Parmigiano
- 2 ounces slivered almonds, toasted
President Kennedy's Beef Stroganoff
By Mary-2
Make the sauce first: Blend 2 Tbls butter with flour until smooth, place over low heat, and very gradually add the...
- 1/2 lbs beef tenderloin cut in strips
- 1 Tbls Flour
- 2 Tbls Butter + 3 More Tbls
- 2 C Beef Bouillon
- 3 Tbls sour Cream
- 2 Tbls Tomatoe Paste
- 1 Lg grated Onion
Pecan Pie
By Mary-2
Recipe Courtesy of Emeril Lagasse
- 1 unbaked 9-inch pie shell
- 1 1/2 cups pecans
- 1 cup semi-sweet chocolate chips
- 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 corn syrup
- 1/2 teaspoon vanilla
- Pinch of salt