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Recipes
Beef Stuffed Rigatoni
By MaryEllen
1. Cook noodles 8 mins, and drain
- 1 package rigatoni
- 1 10 oz. package frozen chopped spinach, squeezed dry
- 1/3 cup onion, chopped
- 1/3 cup green bell pepper, chopped
- 1 clove garlic, minced
- 1 Tbs oil
- 1 1/2 tsp salt
- 1 1/2 lb lean ground beef
- 1 tsp Italian herb seasoning
- 3/4 cup Parmesan cheese
- 1 14 oz. can Italian tomatoes
- 1 8 oz. can tomato sauce
- 1/4 lb mushrooms, sliced
- 1/4 cup red Burgundy
- 1 12 oz. ball mozzarella cheese, grated
- Servings: 8
- Tips
- COOK'S NOTE: This can be made without actually stuffing the noodles which is TERRIBLY time consuming. Just layer the empty noodles and add a layer of beef mixture and proceed as if you had spent the whole afternoon stuffing those itty bitty noodles!!
- Reviews
- 5 stars - I first made this in 1969. It was a recipe from the Chicago Tribune Sunday magazine. - ME 1/22/2007
Chinese Chicken & Noodle Salad
By MaryEllen
This delicious Chinese-inspired salad is crisp, crunchy and cool with shredded cabbage, carrots and chicken breast ...
- 1 3-ounce 1 3-ounce 3-ounce package low-fat ramen-noodle soup mix , (see Note)
- 1/4 1/4 1/4 cup slivered almonds
- 1 1 1 Tbs sesame seeds
- 1 1/2 1 1/2 1/2 tsp canola oil
- 1 1 1 lb boneless, skinless chicken breasts, trimmed
- 1/2 1/2 1/2 tsp salt
- 3 3 3 Tbs orange juice
- 3 3 3 Tbs cider vinegar
- 5 5 5 tsp reduced-sodium soy sauce
- 5 5 5 tsp sugar
- 3/4 3/4 3/4 tsp toasted sesame oil
- 2 2 2 cups shredded green cabbage
- 1 1 1 medium carrot, shredded
- 3 3 3 scallions, chopped
- 4 4
- Cooking Times
- 30 Time: 30 minutes
- 30 Time: 30 minutes
- Tips
- to 1 Tip: Refrigerate the vegetables, toasted noodle mixture, chicken and dressing in separate containers for up to 1 day. Toss together just before serving.
- Author Notes
- 399 12 2 5 96 30 41 4 558 581 sat , 5 g mono ); 96 mg cholesterol; 30 g carbohydrates; 41 g protein; 4 g fiber; 558 mg sodium; 581 mg potassium.
- 2 Servings: 2
Flourless Chocolate Cake GF
By MaryEllen
"A dense chocolate cake for those of us who can't tolerate wheat or gluten
- 1/2 cup water
- 1/4 teaspoon salt
- 3/4 cup white sugar
- 18 (1 ounce) squares bittersweet chocolate
- 1 cup unsalted butter
- 6 eggs
Seafood Chowder Casserole
By MaryEllen
Preheat oven to 400°F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray
- 1 tablespoon plus 1 teaspoon canola oil, divided
- 2 cups sliced leeks, rinsed (about 2 small)
- 1 cup sliced celery
- 2 large white potatoes (about 1 3/4 pounds), peeled and cut into 3/4-inch pieces
- 2 cups seafood stock or clam juice (see Tips)
- 2 teaspoons Old Bay seasoning, divided
- 1/2 teaspoon freshly ground pepper
- 1 cup low-fat milk
- 1/4 cup all-purpose flour
- 1 tablespoon Dijon mustard
- 1 pound raw shrimp (21-25 count), peeled, deveined and chopped (about 2 cups; see Tips)
- 12 ounces diced cod (see Tips) or other firm white fish
- 8 ounces pasteurized crabmeat, preferably jumbo, drained
- 2 cups shredded Gruyère cheese, divided
- 2 tablespoons chopped fresh dill or 2 teaspoons dried, divided
- 1/2 cup Panko breadcrumbs
Lemon Pepper Risotto with Pan-Seared Scallops, GF & Low FODMAP
By MaryEllen
Preparation:For the Risotto: Have stock in a pot on the stove, keeping it warm
- Risotto:
- 5 cups (1.2 L) low FODMAP chicken stock or vegetable broth, warm
- 2 tablespoons Garlic-Infused or Onion-Infused Oil, made with olive oil or purchased equivalent
- 2 tablespoons unsalted butter, divided
- 1 cup (200 g) Arborio rice
- 1 /4 cup (60 ml) dry white wine
- ½ cup (50 g) grated Parmesan cheese
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest, made with a Microplane zester
- Freshly ground black pepper
- 8 plump sea scallops, about 8 ounces/225 g, patted dry with paper towels
- Kosher salt
- 1 tablespoon Garlic-Infused or Onion-Infused Oil, made with olive oil or purchased equivalent
- 1 teaspoon lemon juice
- Scallops:
Boston Cream Cupcakes, GF
By MaryEllen
Instructions Bring all liquid ingredients including eggs to room temperature to help better incorporate them int...
- Ingredients
- Cupcakes
- 1 ¼ cup (169gr) gfJules™ Gluten Free All Purpose Flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. sea salt
- ¾ cup granulated cane sugar
- 6 Tbs. butter or non-dairy alternative (I use Earth Balance® Buttery Sticks) –slightly cooler than room temperature
- 2 tsp. pure vanilla extract or vanilla paste
- 6 Tbs. sour cream or non-dairy alternative (I use Vegan Gourmet®) or plain yogurt of choice
- 3 egg whites
- ½ cup milk of choice (I used almond milk)
- Custard Filling
- 2 egg yolks
- 6 Tbs. granulated cane sugar
- 1 ½ Tbs. gfJules™ Gluten Free All Purpose Flour
- 1 2 + 2 Tbs. milk of choice (I used almond milk)
- 1 Tbs. butter or non-dairy alternative (I use Earth Balance® Buttery Sticks)
- 1 tsp. pure vanilla extract
- Chocolate Glaze
- 1 1/2 cups sifted powdered sugar
- 1 Tbs. coconut nectar or maple syrup
- 1 tsp. pure vanilla extract
- 1/4 2 + 2 Tbsp. cup cocoa powder
- 3-5 Tbs. water
Impossibly Easy Seafood Pie
By MaryEllen
1. Preheat oven to 400F. In a 9 inch pie pan, mix seafood, cheeses, onion and pimento in the pie pan
- 1 6 oz. package frozen, ready to serve crabmeat, thawed and drained
- 5 oz. package frozen cooked salad shrimp, thawed and drained
- 1 cup shredded sharp cheddar cheese
- 1/4 cup sliced green onions
- 1 2 oz. jar pimento, drained
- 1 3 oz. package Cream cheese, cut into 1/4" cubes
- 1/2 cup Bisquick
- 1 cup milk
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- 2 eggs
- Servings: 6
- Nutrition Facts
- Serving size: 1/6 of a recipe (6.7 ounces).
- Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
- Nutrition information calculated from recipe ingredients.
- Amount Per Serving
- Calories 278.17
- Calories From Fat (51%) 141.41
- % Daily Value
- Total Fat 15.82g 24%
- Saturated Fat 7.33g 37%
- Cholesterol 170.19mg 57%
- Sodium 751.23mg 31%
- Potassium 308.26mg 9%
- Total Carbohydrates 12.65g 4%
- Fiber 1g 4%
- Sugar 2.85g
- Protein 20.47g 41%
- Tips
- Just because I believe in excess, I have included both crab and shrimp. The actual recipe calls for one or the other! Follow your conscience or your taste buds!
Cauliflower Cheddar Gratin with Horseradish Crumbs
By MaryEllen
An incredibly delicious way to make cauliflower that has a kick and crunch
- 1 large head cauliflower cut into florets
- 4 tablespoons butter
- 2 tablespoons white flour
- 1 1/2 cups 2% milk
- 6 ounces reduced fat Sharp Cheddar, grated
- 1/2 cup finely chopped scallion greens
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 20 saltine crackers
- 2 tablespoons bottled horseradish
- Number of Servings: 10
Pickled Yellow Squash
By MaryEllen
From Vernell Harvey. Delicious!
- 2 quarts Cold Water
- 1 cup Canning and Pickling Salt
- 8 cups sliced Yellow Squash (about 8-9 Squash)
- 4 Green Peppers, sliced
- 2 cups sliced White Onions
- 3 cups Sugar
- 2 cups White Vinegar
- 1 tsp. Celery Seed
- 1 tsp Mustard Seed
Spinach Feta Personal Pizza
By MaryEllen
Yum! Try this quick and easy thin crust pizza
- 1 8 inch flour tortilla
- 2 tablespoons pizza sauce
- 10 spinach leaves, fresh
- 1 sliced Roma tomato
- 1 tablespoon feta cheese
- 2 tablespoons low fat mozzarella cheese