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Recipes
SWISS STEAK WITH EGG NOODLES
By MiMaRee
1. Preheat oven to 300°F
- 5 pounds or so 7-bone chuck roast
- 1 1/2 cups all purpose flour (necessary for its silky texture)
- 3 tablespoons butter or bacon fat
- 2 tablespoons pure olive oil (not extra virgin)
- kosher salt and fresh cracked pepper
- 2 large Spanish yellow onions cut thinly
- 4-5 cloves garlic, minced
- 1 cup Spanish Amontillado or Cream Sherry (not cooking sherry)
- 1 cup water
- 2 tablespoons tomato paste
- 1 teaspoon. canned chipotle
- 10 cherry tomatoes, halved
- 1 bunch curly parsley, chopped for garnish
- 1 cup celery hearts, sliced thin on the bias
- Serve with cooked egg noodles, buttered, a little chopped parsley, seasoned with salt and pepper.
Chickpea Avocado Pasta Salad
By MiMaRee
Prep Time: 10 minutes Cook Time: 1 hour (chill time) Difficulty: Easy Servings: 4
- 1/2 pound dry pasta (I used penne)
- 1 cup canned chickpeas, drained
- 1 cup cherry tomatoes, halved
- 1/2 cup plain Greek yogurt
- 2 tsp. dijon mustard
- 1 Tbsp. lemon juice
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 1/4 tsp. ground pepper
- 1 tsp. dried dill
- 1 avocado, pitted and sliced
Flourless Chocolate Chambord Cake
By MiMaRee
Directions Grease and flour a 9-inch springform pan
- 10 ounces semisweet chocolate, chopped, or 1-2/3 cups semisweet chocolate pieces
- 2 ounces unsweetened chocolate, chopped
- 3/4 cup unsalted butter, cut into 12 pieces
- 1/3 cup water
- 6 eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 3 tablespoons Chambord or other raspberry liqueur
- Sweetened whipped cream
Down Home Goulash
By MiMaRee
In a large skillet, brown beef over medium-high heat until cooked all the way through
- 1 lb. lean ground beef
- 1/2 large onion, diced
- 1/2 bell pepper, diced (opt)
- 1 8 oz. can tomato sauce
- 1/2 cup V8 juice
- 1 8 oz. can diced tomatoes (with garlic, if you can find)
- 1 cloves garlic, chopped
- 1/2 tsp. Italian seasoning
- 1 tsp. Lawry's season salt (more to taste)
- 1/2 tsp. chili powder (more or less to your taste)
- 1 bay leaves
- 1 cup dry elbow macaroni ( I like the big fat ones)
- salt and pepper to taste
Chocolate-Hazelnut Cake
By MiMaRee
Directions Preheat the oven to 350 degrees
- 1 stick (8 tablespoons) unsalted butter, plus more for them baking pan
- All-purpose flour, for the baking pan
- 4 ounces bittersweet chocolate, chopped
- 3/4 cup skinned hazelnuts, lightly toasted
- 6 large eggs, separated
- 2 tablespoons sugar
- One 13-ounce jar chocolate-hazelnut spread, such as Nutella, at room temperature
- Pinch of kosher salt
- 1 tablespoon brandy
Herby Pea and Lemon Pasta Salad
By MiMaRee
Cook pasta according to package directions, omitting salt and fat
- 6 ounces uncooked small shell pasta
- 1 1/2 cups frozen green peas, thawed
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup torn fresh mint leaves
- 1/4 cup extra-virgin olive oil
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 ounces shredded skinless, boneless rotisserie chicken breast (about 1 1/2 cups)
- 1/4 cup sliced almonds, toasted
Flourless Chocolate Torte Recipe Recipe
By MiMaRee
Preparation Grease a 9-inch springform pan, and dust with unsweetened cocoa; set aside
- Unsweetened cocoa
- 2 (8-ounce) packages semisweet chocolate squares, coarsely chopped
- 1/2 cup butter
- 5 large eggs, separated
- 1 tablespoon vanilla extract
- 1/4 cup sugar
Charred Lemon Chicken Piccata | MyRecipes.com
By MiMaRee
Preparation 1. Combine lemon slices, sugar, and garlic in a medium bowl
- 2 small lemons, cut into thin rounds
- 1 1/2 teaspoons sugar
- 4 garlic cloves, halved
- 4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil, divided
- 2 tablespoons unsalted butter, divided
- 1 teaspoon grated shallot
- 1/2 teaspoon grated garlic
- 1 oregano sprig
- 1 thyme sprig
- 1/2 cup dry white wine
- 1 cup unsalted chicken stock (such as Swanson)
- 1 teaspoon all-purpose flour
- 1 tablespoon capers, rinsed and drained
- 2 tablespoons chopped fresh flat-leaf parsley
Custardy Baked Orzo with Spinach, Bacon and Feta
By MiMaRee
for breakfast
- Salt
- 1 cup orzo
- 12 ounces thick-cut bacon, cut into 1/2-inch pieces
- 1 1/2 pounds leeks, white and tender green parts only, thinly sliced
- 10 ounces baby spinach
- 8 ounces feta cheese, crumbled
- Freshly ground pepper
- 4 large eggs
- 1/2 cup plain Greek yogurt
- 1/2 cup milk
Zucchini Bread
By MiMaRee
Cream sugar, vegetable oil, eggs, and vanilla
- 2 c. sugar
- 1 c. vegetable oil
- 3 eggs
- 1 tsp. vanilla
- 3 c. flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. cloves
- 1/4 tsp. cinnamon
- 2 c. grated zucchini