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Recipes
CREME BRULEE FRENCH TOAST
By MaryEllen
I have to admit that when a friend offered me her recipe for the French toast she learned to make during her Girl ...
- 5 large eggs plus 2 yolks (or 6 whole eggs)
- 2 1/4 cups whole milk
- 1/2 cup heavy cream (or use more milk)
- 3 tablespoons dark rum or orange juice
- 2 teaspoons vanilla extract
- 3/4 teaspoon grated nutmeg
- 1/4 teaspoon kosher salt
- 1 loaf challah bread, sliced 1 inch thick, preferably stale (about 1 pound) 1 cup packed light brown sugar
- 8 tablespoons unsalted butter, melted
Cinnamon Sugared Bacon
By MaryEllen
Preheat the oven to 375ºF
- 1/4 cup loosely packed light brown sugar
- 1 teaspoon ground cinnamon
- 8 slices thick-cut bacon
Walnut Shrimp with Honey, GF
By MaryEllen
The homemade version is always better, fresher, healthier than eating out or takeout, and you need not go to Panda
- Ingredients:
- 1 1 1 lb big shrimp, peeled and deveined
- 1/2 1/2 1/2 cup cornstarch, for coating the shrimp
- Oil, for deep-frying
- 1/2 1/2 1/2 cup walnut halves
- Sauce:
- 3 3 3 tablespoons mayonnaise
- 1/2 1/2 1/2 tablespoon honey
- 1/2 1/2 1/2 tablespoon sweetened condensed milk
- 1 1 1 teaspoon lemon juice
- 1 1 1 egg white
- Caramel Glaze:
- 1/2 1/2 1/2 cup sugar
- 1/2 1/2 1/2 cup water
Hoosier Sugar Cream Pie
By MaryEllen
An early mention of this sugar cream pie dates from 1816, the year Indiana gained statehood
- 1/3 cup flour
- 1 1/2 cup sugar
- 1/2 tsp salt
- 2 cups heavy cream
- 2 tsp vanilla extract
- 1 Tbsp butter
- 1 (9-inch) unbaked pie shell
Lemon Bars by Nicole, GF
By MaryEllen
A simple lemony shortbread crust with a tart, refreshing lemon custard, these gluten free lemon bars are so easy to...
- 1 2/3 cups (233 g) basic gum-free gluten free flour blend (superfine white rice flour + potato starch + tapioca starch/flour)
- 1/2 cup (58 g) confectioners’ sugar, plus more for dusting
- 1/2 teaspoon kosher salt
- Zest of 1 large lemon
- 9 tablespoons (126g) unsalted butter, melted and cooled
- 4 eggs (200 g, weighed out of shell), at room temperature
- 1 cup (200 g) granulated sugar
- 3/4 teaspoon baking powder
- 2/3 cup freshly squeezed lemon juice (juice of 4 to 5 lemons)
Shelley's Sour Cream Chicken Enchiladas
By MaryEllen
This recipe makes quite a bit, so you can take half of the remaining chicken mixture and sauce and make soup
- 16 oz. fat free sour cream
- 1 can fat free cream of chicken soup
- 1 tbs. fresh chopped cilantro (1/2 tbs. dried)
- 2 1/2 cups cooked shredded chicken breast
- 1 can Mexican Rotel
- 1 cup chopped onions
- 16 corn tortillas
- 8 oz. shredded pepper jack and Colby cheese blend
- 1 can diced green chiles
- Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 392.1
- Total Fat: 12.4 g
- Cholesterol: 77.6 mg
- Sodium: 753.0 mg
- Total Carbs: 40.1 g
- Dietary Fiber: 3.0 g
- Protein: 31.7 g
Tofu Fettuccini Alfredo Recipe
By MaryEllen
Replacing cream with tofu makes this decadent pasta dish a welcome addition to any healthy diet
- 2 cups cooked fettuccini
- 12 oz. soft tofu, drained
- 3 garlic cloves, minced
- 1/4 cup grated parmesan cheese
- 1/4 cup grated romano cheese
- 1 tablespoon olive oil
- 1 tablespoon onion powder
- salt and pepper to taste
- Nutritional Info
- Amount Per Serving
- Calories: 268.3
- Total Fat: 12.6 g
- Cholesterol: 19.5 mg
- Sodium: 445.1 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 1.5 g
- Protein: 16.1 g
Hard Boiled Egg IP
By MaryEllen
Perfect eggs! No green edges, perfectly centered yolks and easy to peel
- 1 cup Water
- Eggs, numbering from 1 to 3/4 full pot
Cauliflower Grilled Cheese (Atkins)
By MaryEllen
FOR THE BREAD: 1. Preheat oven to 450°F
- FOR THE CAULIFLOWER BREAD:
- 1 small cauliflower head, cut into florets (should yield approximately three cups of cauliflower rice)
- 1 Tbsp olive oil, plus extra to grease
- 1 free-range egg, lightly beaten
- 1 oz grated Parmesan
- 1 oz grated mature cheddar cheese
- 1/4 tsp fine sea salt
- FOR THE GRILLED CHEESE:
- 1 Tbsp butter, room temperature
- 3 oz. mature cheddar cheese
- 1 large pickled gherkin or jalapeño finely sliced (optional)
Chickpea Flatbreads
By MaryEllen
To vary the flavor, try adding diced onion, garlic or different spices and herbs to the batter
- 1 cup chickpea flour
- 1 cup cool water
- 3 1/2 Tbs olive oil
- 3/4 tsp kosher salt
- 2 tsp chopped fresh rosemary (optional)
- Freshly ground black pepper
- Using a bit of garlic and onion powder as well as some Jane's Crazy Salt, really kicks it up a notch.