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Recipes
Portobello Burgers
By MaryEllen
Serve in place of a steak or with lettuce and tomato on toasted whole-grain buns
- 4 large Portobello mushrooms
- 2 cloves garlic, sliced into very thin slivers1 tsp.
- fresh rosemary or 1/2 tsp. dried, (optional)
- 1 tsp. fresh thyme or 1/2 tsp. dried, (optional )
- 1 1/2 Tbsp. extra virgin olive oil
- 3 Tbsp. Worcestershire Sauce
- Salt and freshly ground black pepper, to taste
- Makes 4 servings.
- Nutritional Info
- Amount Per Serving
- Calories: 71.6
- Total Fat: 5.5 g
- Cholesterol: 0.0 mg
- Sodium: 4.4 mg
- Total Carbs: 4.5 g
- Dietary Fiber: 1.3 g
- Protein: 3.2 g
Flour Tortillas GF
By MaryEllen
Combine the gfJules™ flour, salt and shortening in a food processor, pulsing until it is evenly distributed and i...
- 2 2 2 cups gfJules™ Gluten Free All Purpose Flour
- 4 4 4 Tbs. shortening — vegetable or palm oil shortening or coconut oil, room temperature)
- 3/4 3/4 3/4 tsp. sea salt
- 2/3- 1 2/3- 1 1 cup warm water
Crunchy Strawberry Almond French Toast
By MaryEllen
Directions: Preheat oven to 400°
- 1 cup Sliced Almonds, divided
- 5 Large Eggs
- 2/3 cup 2% Milk
- 3/4 teaspoon Pure Vanilla
- 2 tablespoons Powdered Sugar
- 1 teaspoon Ground Cinnamon
- Pinch Salt
- 3 cups Corn Flakes Cereal, crushed
- 12 ounces Strawberry Soft Spread Cream Cheese, softened
- 12 slices Oat Bran Bread or 12 Grain Bread
- 16 ounces strawberries, hulled and sliced
- Cooking Spray
Margherita Pasta Salad, GF
By MaryEllen
Try this vegetarian option with Italian flair
- 3/4 3/4 3/4 lb ziti or Penne, GF
- 3/4 3/4 3/4 lb ziti or Penne, GF
- 3/4 3/4 3/4 lb ziti or Penne, GF
- 1 1/2 1 1/2 1/2 cup mozzarella, diced
- 1 1/2 1 1/2 1/2 cup mozzarella, diced
- 1 1/2 1 1/2 1/2 cup mozzarella, diced
- 1/4 1/4 2 cup plus 2 Tbsp fresh basil, chopped
- 1/4 1/4 2 cup plus 2 Tbsp fresh basil, chopped
- 1/4 1/4 2 cup plus 2 Tbsp fresh basil, chopped
- 3/4 3/4 3/4 cup sun-dried tomatoes, slivered
- 3/4 3/4 3/4 cup sun-dried tomatoes, slivered
- 3/4 3/4 3/4 cup sun-dried tomatoes, slivered
- 1 1 1 cup marinated Artichoke hearts, drained and halved
- 1 1 1 cup marinated Artichoke hearts, drained and halved
- 1 1 1 cup marinated Artichoke hearts, drained and halved
- 1 1 can 1 (2.25-oz) can sliced black olives
- 1 1 can 1 (2.25-oz) can sliced black olives
- 1 1 can 1 (2.25-oz) can sliced black olives
- 3/4 3/4 3/4 cup bottled Italian dressing
- 3/4 3/4 3/4 cup bottled Italian dressing
- 3/4 3/4 3/4 cup bottled Italian dressing
- 1/4 1/4 1/4 tsp pepper
- 1/4 1/4 1/4 tsp pepper
- 1/4 1/4 1/4 tsp pepper
- 1/2 1/2 1/2 cup grated Parmesan
- 1/2 1/2 1/2 cup grated Parmesan
- 1/2 1/2 1/2 cup grated Parmesan
Sweet & Crunchy Bacon Crackers
By MaryEllen
This snack is just the thing for holiday get-togethers
- 48 Town House Original Crackers
- 1 (6- or 8-oz) wedge cheddar cheese, sliced into 24 slices
- 12 bacon slices
- ⅓ cup brown sugar
Breakfast Fruit Bread Pudding
By MaryEllen
Studded with strawberries, this breakfast recipe is a cross between a baked French toast and a dessert bread puddin...
- 1 pound day-old challah or other egg bread, cut in 1/2-inch slices
- 5 cups sliced strawberries or other berries, halved if large
- 5 large eggs
- 3 large egg whites
- 2 cups low-fat milk
- 1 cup half-and-half
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup honey
- Confectioners’ sugar for garnish
Tarragon & Walnut Chicken Salad
By MaryEllen
Lynn’s go-to chicken salad, a twist on a classic, might just become your favorite, too
- 4 4 skinless chicken breasts, cooked and coarsely chopped (about 4 cups)
- 1 cup Duke’s mayonnaise
- 2 tablespoons fresh lemon juice
- ¼ teaspoon nutmeg
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup fresh tarragon leaves, chopped
- 1 cup chopped walnuts, toasted
Tater Tor Casserole (Hotdish)
By MaryEllen
I'm originally from Minnesota, and if Minnesota is famous for one thing, it's hotdish
- 1 lb ground beef
- 1 (1 lb) package tater tots (you probably won't use the whole package, but this is usually the smallest size I can find)
- 2 (10 ounce) cans condensed cream of mushroom soup (or 3 cans if you want it extra creamy)
- 1 (14 ounce) can vegetables (or 2 cans, whatever kind you like, I like sweet corn, my mom uses green beans)
Cilantro Goddess Dressing
By MaryEllen
Adapted from “Eat Your Vegetables: Bold Recipes for the Single Cook,” by Joe Yonan (Ten Speed Press, 2013)
- 12 ounces silken tofu, drained
- 1 large or 2 small garlic cloves
- 1 cup lightly packed cilantro leaves and stems
- 2 tablespoons fresh lime juice
- 1/4 cup unseasoned rice vinegar
- 1/4 cup peanut oil (may substitute vegetable or canola oil)
- 1 tablespoon peeled, chopped fresh ginger root
- 1/2 teaspoon fine sea salt, plus more to taste
Peking Spareribs
By MaryEllen
1. Cut spareribs into single rib pieces
- 4 lb sparerib
- 1/2 cup soy sauce
- 1/4 cup onion, finely chopped
- 2 12 oz. cans Wink or Squirt Soda
- 1/2 cup brown sugar
- 1 garlic
- Servings: 3
- Reviews
- 4 stars - ME 1/21/2007