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Recipes
Chewy Brownies
By MiMaRee
1. Adjust oven rack to lowest position and heat oven to 350 degrees
- 1/3 cup Dutch-processed cocoa
- 1 1/2 teaspoons instant espresso (optional)
- 1/2 cup plus 2 tablespoons boiling water
- 2 ounces unsweetened chocolate, finely chopped (see note)
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1/2 cup plus 2 tablespoons vegetable oil
- 2 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 2 1/2 cups (17 1/2 ounces) sugar
- 1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour
- 3/4 teaspoon table salt
- 6 ounces bittersweet chocolate, cut into 1/2-inch pieces (see note)
Chef Richard's Cherry-Filled Baked Peach With Pie Topping
By MiMaRee
Directions: Preheat the oven to 350°F
- Ingredients:
- Serves 8
- Prep time: 10 minutes
- Cook time: 35 minutes
- 4 large ripe peaches
- For the filling:
- 1 1/2 cup, or 32 pitted frozen cherries
- 2 teaspoons cornstarch
- 1/4 teaspoon almond extract
- Dash of ground cinnamon
- Pinch of salt
- 2 tablespoons honey
- 1/4 tablespoon lemon juice
- For the crust:
- 4 cups whole wheat graham cracker, broken up
- 1 ripe banana
- 1 tablespoon honey
- 1/2 a cup all purpose flour (to use for rolling out the dough)
- For the coconut whip cream:
- 1 can regular coconut milk, chilled overnight in the refrigerator
- 1 tablespoon honey
- 1/4 teaspoon almond extract
Salisbury Steak Recipe
By MiMaRee
Instructions 1) In a mixing bowl, combine the Beef, Black Pepper, Salt, Garlic Powder, Worcestershire Sauce, Br...
- 1 pound of Ground Round Beef
- 1/2 teaspoon of Black Pepper
- 1 teaspoon of Salt
- 1/2 teaspoon of Garlic Powder
- 1 teaspoon of Worcestershire Sauce
- 1 whole Egg
- 1/4 cup of dry Bread Crumbs
- 2 Tablespoons of Butter
- 1 large Onion, sliced
- 2 Tablespoons of Flour
- 2 cups of Water
- 2 teaspoons of Beef Bouillon Granules
SLOW-COOKER PORK CARNITAS
By MiMaRee
Directions 1. Place the onion, garlic, jalapeño and pork in the base of a slow cooker
- Ingredients
- 1 white onion, halved and thinly sliced
- 5 garlic cloves, minced
- 1 jalapeño, minced
- 3 pounds cubed pork shoulder
- Salt and freshly ground black pepper
- 1 tablespoon cumin
- 2 tablespoons chopped fresh oregano
- 2 oranges
- 1 lime
- 1/3 cup chicken broth
Broccoli Soup with Cheddar Toasts Recipe | Martha Stewart
By MiMaRee
Heat oil in a large pot over medium heat until hot but not smoking
- 1 1/2 tablespoons extra-virgin olive oil
- 1 medium onion, coarsely chopped
- 2 garlic cloves, coarsely chopped
- 2 bunches broccoli (about 3 1/4 pounds), stems and florets chopped separately into 1/2-inch pieces
- 7 cups homemade or low-sodium canned chicken stock
- 1 teaspoon coarse salt
- 1 cup skim milk
- 1/8 teaspoon cayenne pepper
- 2 ounces extra-sharp cheddar cheese, grated or crumbled (about 1/2 cup)
- 8 thin slices crusty baguette
Cranberry Chicken Salad w/Miracle Whip
By MiMaRee
Mix all ingredients together and refrigerate
- 2 cups chicken, cooked and chopped
- 1/2 cup Miracle Whip
- 2 Tbls honey dijon mustard
- 1/2 tsp black pepper
- 1/2 cup thinly sliced celery
- 1/2 cup dried cranberries
Ultimate Mac ‘n’ Cheese Casserole: The Best Thing to Happen to Pasta, Cheese and Bacon
By MiMaRee
Julie Wampler, 2015 Julie Wampler (Table for Two)
- 2 cups orecchiette pasta
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 cup milk
- 1 cup shredded Gruyere cheese
- 1 cup sharp white cheddar cheese
- Salt and pepper, to taste
- 8 slices of crispy bacon, finely chopped
Julie Bowen's Easy Chicken Soup Recipe
By MiMaRee
1. Pour two 32-oz. cartons of chicken broth into a pot
- 1 rotisserie chicken - remove meat from frame
- 2 32oz Chicken Broth
- 2 Cans cannellini beans
- 1 jar salsa verde
- Cumin - to taste
- Grated Mexican cheese blend
Irish Brown Soda Bread
By MiMaRee
Preheat oven to 350 degrees
- 1 tablespoon unsalted butter, cut into small pieces, plus more for pan
- 3 tablespoons rolled oats
- 3 cups all-purpose flour, plus more for pan
- 1 cup unprocessed wheat bran flakes
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sour cream (16 ounces)
- 1/2 cup sugar, plus more for sprinkling
- 3 tablespoons canola oil
- 3 large eggs, lightly beaten
Roasted Cauliflower Soup and Parsley Salad Bruschetta
By MiMaRee
Preheat oven to 425°F. Cut the end off of the garlic bulb and drizzle the cloves with EVOO
- For the bruschetta:
- Ingredients
- 1 large bulb garlic
- EVOO – Extra Virgin Olive Oil, for drizzling plus 5 tablespoons, divided
- Salt and pepper
- 2 heads cauliflower, cut into florets
- Olive oil spray
- 1 teaspoon white pepper
- 1/4 About 1/4 teaspoon freshly grated nutmeg
- 1 large or 2 medium onions, chopped
- 1 large bay leaf
- A small bundle of fresh thyme tied with the parsley stems from the salad
- 1/2 cup dry white wine (optional)
- 1 chunk Parmigiano-Reggiano cheese rind (optional)
- 1 quart vegetable or chicken stock
- 1/2 cup cream
- 1 bunch (1 cup packed) flat-leaf parsley leaves
- 2 small ribs celery heart with leafy tops, very thinly sliced on a bias
- 1/2 small red onion, very thinly sliced
- 3 tablespoons capers in brine, drained
- Juice of 1 lemon
- Crusty white peasant, Italian or country-style bread, sliced 1/4-inch thick and grilled on a panini press or charred over a flame or under broiler