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Recipes
Spicy shrimp in Adobo sauce
By Mary-2
Directions: Preheat a grill or a grill pan to medium-high
- 2 limes, 1 cut into wedges and 1 juiced
- 2 chipotle peppers in adobo sauce, plus 2 tablespoons of adobo sauce from the can
- 1 tablespoon grill seasoning, such as Mccormick Montreal Steak Seasoning
- ¼ cup extra-virgin olive oil (EVOO), plus more for drizzling
- 16 jumbo shrimp, peeled and deveined
- 1 thick slice of stale chewy bread, crust trimmed
- 1 garlic clove, smashed and peeled
Strawberry Cream Puffs Extraordinaire
By Mary-2
Preheat the oven to 400 degrees F
- 3/4 cup butter
- 1 1/2 cup water
- 3/8 teaspoon salt
- 1 1/2 cups all-purpose flour
- 6 eggs
- 3/4 cup sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 6 egg yolks
- 1/2 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup heavy whipping cream
- 1 tablespoon Whip Cream Aid (available online and at specialty baking supply stores)
- 1 pint strawberries
- 2 squares semisweet chocolate
- 2 tablespoons butter
- 1 cup powdered sugar
- 3 tablespoons milk
Manhattan Clam Chowder
By Mary-2
In a large stockpot bring 2 cups of water to a boil
- 8 pounds quahog or large cherrystone clams, scrubbed and rinsed, opened clams discarded
- 4 slices bacon, cut into 1/2-inch lengths
- 2 cups finely chopped onion
- 1 cup finely chopped celery
- 1/2 cup chopped bell pepper
- 3/4 cup diced carrot
- 1 1/2 tablespoons minced garlic
- 3 bay leaves
- 1 1/2 teaspoons dried oregano leaves
- 4 sprigs fresh thyme
- 1/2 teaspoon crushed red pepper
- 1 1/4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
- 1 cup chicken stock
- 3 cups peeled, seeded and chopped tomatoes or 1 (28-ounce) can whole tomatoes, chopped and juices reserved
- 1/4 cup chopped parsley leaves
- Freshly ground black pepper
- Salt
French Onion Soup
By Mary-2
Coat a large deep pot with olive oil
- Extra-virgin olive oil
- 8 large onions, thinly sliced from stem to root end
- Kosher salt
- 6 ounces dry sherry
- 4 bay leaves
- 1 bundle thyme
- 2 quarts chicken stock
- 12 thin slices baguette
- 1/2 pound Gruyere, grated
- 1/2 bunch chopped chives
Parsley Pesto
By Mary-2
Recipe courtesy of Michele Urvater
- 2 cloves garlic
- 2 cups packed, stemmed Italian parsley
- Course salt
- 1/4 cup walnuts
- 1/2 cup freshly grated Parmesan cheese, or to taste
- 2/3 cup olive oil
- Salt and pepper
Green Olive Pesto
By Mary-2
Recipe Courtesy of Mario Batali
- 1 1/2 cups large or jumbo green olives, such as ascolane, pitted
- 1/2 red onion, finely chopped
- 1/4 cups pine nuts
- 1 clove garlic, thinly sliced
- 1/2 cup extra virgin olive oil, approximately
Cream of Asparagus Soup
By Mary-2
Directions Melt butter in a large saucepan over medium-high heat
- 1/2 stick unsalted butter
- 1/2 onion, chopped, (about 1/2 cup)
- 1 clove garlic, crushed
- Salt and freshly ground black pepper
- 2 pounds asparagus, ends trimmed and cut into 1-inch pieces
- 6 cups chicken stock
- 1 pint sour cream, room temperature
- 2 teaspoons Hungarian hot paprika, for garnish
Chili
By Mary-2
Brown hamburber and drain grease off
- 1 lb Hamburger
- 1/2 lb Sausage
- 1 Onion diced
- 1 Green Pepper diced
- 2 Lg Cans Tomatoe Sauce
- 2 Lg Cans Whole tomatoes
- 2 dried peppers
- Chili Powder (start with 1 Tbls)
- 1/2 Tbls Paprika
- 1 Lg Can Kidney Beans
- 1 Can Black Beans
Lemon Cookies
By Mary-2
Directions: Preheat the oven to 350°
- 1 stick (4 ounces) unsalted butter, chilled
- 1¼ cups sugar
- Grated peel of 2 lemons, plus 1 tablespoon lemon juice
- 1 large egg
- 1½ cups flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Salmon with Brown Sugar and Mustard Glaze
By Mary-2
Directions On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat
- 3 tablespoons light brown sugar
- 1 tablespoon honey
- 2 tablespoons butter
- 1/4 cup Dijon mustard
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon finely grated ginger
- Vegetable oil
- Salt and freshly ground black pepper
- 8 salmon fillets, 6 ounces each