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Recipes
Marinated Green Olives
By LadyRev-2
Crush the fennel and peppercorns in a pestle and mortar (or crush with the flat side of a knife and give them a bit...
- 10 1/2 oz (or thereabouts) green olives in brine
- 2 teaspoons fresh rosemary, finely chopped
- 1 teaspoon fennel seed
- 1 teaspoon peppercorn
- 2 dried chilies
- 1/2 preserved lemons or 1 lemon, zest of
- olive oil, to cover
Baked Parmesan Zucchini
By LadyRev-2
• Preheat oven to 350 degrees
- 3 zucchini, quartered lengthwise
- 1/2 cup grated Parmesan
- 1/2 teaspoon dried thyme
- 1/2 tsp dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- Salt and freshly ground pepper to taste
- 2 Tablespoons olive oil
- 2 Tablespoons chopped fresh parsley leaves
Cranberry Apple Cobbler
By LadyRev-2
Other fruits can be used. I made it, using peaches
- For the Cobbler Filling:
- 5 granny smith apples (peeled and chopped)
- 1 cup cranberries
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 2 teaspoons cornstarch
- 1 lemon (juiced)
- generous pinch of salt
- 8 tablespoons butter
- Toss together all ingredients for the cobbler filling.
- Cobbler Topping
- 3/4 cup milk
- 1 cup AP flour
- 1/2 cup sugar
- 2 teaspoons baking soda
- 2 pinches of salt
Oven Applesauce
By LadyRev-2
Preheat the oven to 350 degrees F
- 2 large navel oranges, zested and juiced
- 1 lemon, zested and juiced
- 3 pounds Granny Smith apples (about 6 to 8 apples)
- 3 pounds sweet red apples, such as Macoun, McIntosh, or Winesap (about 6 to 8 apples)
- 1/2 cup light brown sugar, packed
- 4 tablespoons unsalted butter
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
Teriyaki Sauce (Marinade)
By LadyRev-2
Diane's recipe. She made in Pinetop for her flank steak when Dalene and Richard were there
- 1 pkg Adolph's Instant Meat Marinade
- 2/3 cup cold water (she used half water/half wine, and actually made a little bit more liquid)
- 1/2 tsp ginger
- 1/2 tsp dry mustard
- 4 Tbsp soy sauce
- 3 Tbsp molasses
- 1/8 tsp garlic powder
- dash of pepper
Potato Crust Vegetable Pizza
By LadyRev-2
Finely shred potatoes and onion into a bowl of water; drain well, squeezing out excess moisture
- 4 medium baking potatoes, peeled
- 1 medium onion
- 2 beaten eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 medium zucchini, thinly sliced
- 1 medium yellow sweet pepper, chopped
- 1 small red onion, halved and thinly sliced
- 2 cloves garlic, minced
- 1 5.3-ounce package soft chevre (goat cheese)
- 16 cherry tomatoes, quartered
- 2 tablespoons snipped fresh basil
- 1 cup shredded mozzarella cheese (4 ounces)
- 2 medium yellow summer squash, thinly sliced
- Fresh basil sprigs (optional)
Burger Salad
By LadyRev-2
Heat a cast-iron skillet to high heat
- 6 ounces ground beef, formed into 2 patties
- Salt and freshly ground black pepper
- Dash Worcestershire sauce or soy sauce
- 1 small head broccoli
- Extra-virgin olive oil for drizzling
- 2 scallions
- Asian hot sauce, such as Sriracha
California Rose' Punch
By LadyRev-2
Bobby Flay's recipe
- 1 bottle California rose wine, chilled
- 2 cups sparkling lemonade, chilled
- 1/2 cup blackberry liqueur, chilled
- 1 cup blackberries
- 1 cup raspberries
- 6 nectarines, sliced
- 1 lemon, cut into wedges
- 1 small orange, cut into wedges
- Ice
Queen's Casserole
By LadyRev-2
A Recipe from the Queen of Clean, Linda Cobb
- 4 lbs. Lean stew beef, cut into 1-1/2-inch cubes
- 2 cans low-sodium cream of mushroom soup
- 1 cup cream sherry (Not cooking sherry)
- 1 package dry onion soup mix
- 1 can mushroom stems, pieces and liquid
- Black pepper, freshly ground, to taste
Mexican Rice Casserole
By LadyRev-2
The Pioneer Woman Good served with Refried Black Beans and Tequila Chicken
- Mexican Rice Casserole
- Preheat the oven to 375 degrees F
- 2 tablespoons canola oil
- 3 cloves garlic, minced
- 1/2 to 1 whole large onion, chopped
- 4 cups long grain rice
- Two 14.5-ounce cans whole tomatoes
- One 10-ounce can diced tomatoes and green chiles, such as Rotel
- 1 teaspoon cumin (or more to taste)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon turmeric
- 6 to 8 cups low-sodium chicken broth (more if needed)
- 1 1/2 cups grated Cheddar
- Fresh cilantro, chopped, for serving