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Recipes
Preserved Lemons (second method)
By LadyRev-2
Scrub the lemons with warm, soapy water to remove any wax that may be on them; rinse them well and dry them on a di...
- 7-9 lemons
- 1/2 to 1 cup coarse or rock salt
- 8 black peppercorns
- 1 bay leaf
- 1 cinnamon stick
Wild Salmon Salad
By LadyRev-2
Roast potatoes and beets: Preheat oven to 400 degrees with one rack in the center and one rack in the bottom third
- FOR THE POTATOES AND BEETS
- 12 small yellow potatoes (about 1 pound), scrubbed
- 2 tablespoons olive oil
- 5 sprigs fresh thyme
- •Coarse salt and freshly ground pepper
- 1 pound small beets, scrubbed (preferably a mix of colors)
- 1/2 cup water
- FOR THE SALMON
- 2 tablespoons olive oil, plus more for parchment paper
- 1/4 cup finely chopped fresh flat-leaf parsley
- 2 medium shallots, very finely chopped
- 2 tablespoons finely chopped fresh dill
- 2 teaspoons finely chopped fresh tarragon
- Zest of half a lemon
- 2 pounds skin-on center-cut wild salmon fillet, pin bones removed
- 2 teaspoons coarse salt
- Freshly ground pepper
- 1 tablespoon fleur de sel, or to taste
- FOR ASSEMBLY
- Suzanne's Mustard Vinaigrette
- Coarse salt and freshly ground pepper
- 1 tablespoon olive oil
- Juice of half a lemon, plus more to taste
- 3 large eggs, hard boiled
- 1 large bunch baby dandelion greens, well washed and spun dry
Banana Split Pie
By LadyRev-2
Combine the graham cracker crumbs with the melted butter and toss until the graham crackers are fully coated
- Topping Ideas:
- No Bake Banana Split Pie
- yield: one 9X13 dish or two 6X6 in dishes
- 2 cups Graham Crackers, crushed
- 4 oz (1 stick) Butter, melted
- 8 oz (2 sticks) Butter, room temperature
- 2 cups Powdered Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 1 cup Pineapple, diced (canned or fresh)
- 5 Bananas
- 1 (8 oz) container Cool Whip
- Nuts, Maraschino Cherries, Chocolate Sauce, Strawberries, Caramel Sauce, Sprinkles
Cherry Berry Pie
By LadyRev-2
This was a recipe from my cousin, Betty
- #2 can cherries
- 1 pkg frozen strawberries
- 1 cup sugar
- 1/4 tsp salt
- 2 Tbsp tapioca
- 2 Tbsp cornstarch
- 1 Tbsp lemon juice
- chunk of butter
- 1 unbaked pie shell (1 or 2 crust).
Chilaquiles
By LadyRev-2
Prep Time: 15 Min Cook Time: 30 Min Ready In: 45 Min
- 2 cups oil for frying
- 1/4 cup chopped onion
- 30 (6 inch) corn tortillas, torn into strips
- 6 eggs, lightly beaten
- 2 teaspoons salt
- 1 (7.75 ounce) can Mexican style hot tomato sauce (or use Green enchilada sauce)
- 1/2 cup water
- 1/2 cup shredded Monterey Jack cheese
Pumpkin Roll with Cream Cheese Filling
By LadyRev-2
PREHEAT oven to 375 degrees F
- 1/4 cup powdered sugar (to sprinkle on towel)
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup LIBBY'S® 100% Pure Pumpkin
- 1 cup walnuts, chopped (optional)
- 1 (8 ounce) package cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tablespoons butter or margarine, softened
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar (optional)
Fudge, Two Flavor
By LadyRev-2
Combine in saucepan dark brown sugar, granulated sugar, evaporated milk and butter or margarine
- 2 cups firmly packed dark brown sugar
- 1 cup granulated sugar
- 1 cup evaporated milk
- 1/2 cup butter or margarine
- 1 (5 to 10 ounce) jar Marshmallow Creme
- 1 (6 ounce) package Nestle butterscotch-flavored chips
- 1 (6 ounce) package semisweet chocolate chips
- 1 cup English or black walnuts, chopped
- 1 teaspoon vanilla extract
Green Onion Potato Soup with Dill
By LadyRev-2
In a large saucepan over medium heat, melt margarine
- ( Here are some recipes from the book:
- Green onion-potato soup with dill
- Makes 6 to 7 servings.
- 1 tablespoon non-diet, tub-style margarine
- 2 1/2 cups green onions (including tops), chopped
- 2 tablespoons all-purpose white flour
- 6 cups chicken stock or broth (defatted), divided
- 1 3/4 cups boiling potatoes, peeled and finely cubed
- 1/4 teaspoon white pepper, or to taste
- 2 tablespoons fresh dillweed, or 1 tablespoon dried dillweed, finely chopped
- 1/4 cup low-fat plain yogurt
- salt to taste
Scalloped Tomatoes
By LadyRev-2
Barefoot Contessa recipe
- 2 cups (1/2-inch diced) bread from a French boule, crusts removed
- 16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
- 1 tablespoon minced garlic (3 cloves)
- 2 tablespoons sugar
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup julienned basil leaves, lightly packed
- 1 cup freshly grated Parmesan cheese
Black Beans with Tomatoes and Onions
By LadyRev-2
This can be used as a salsa, but it is also good as a side dish, or mixed with greens for a salad
- 2 cups fresh, halved grape tomatoes OR cherry tomatoes
- 1 cup fresh cubed Bell pepper
- 2-4 slices, seeded, fresh jalapeno pepper, optional
- 1/2 cup fresh cilantro leaves
- 1 finely minced clove garlic
- 1 14 ounce can drained, rinsed black beans
- 1/4 teaspoon ground cumin
- 3/4-1 teaspoon salt, or to taste
- Juice of 1 freshly squeezed lime