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Recipes
Zeppole Recipe
By Marylee
Italian fried dough dusted with powdered sugar
- Directions:
- Servings:12 zeppole
- Ingredients
- 1 cup flour
- 2 1/4 teaspoons baking soda
- 1/4 cup sugar
- 1 cup ricotta
- 1 teaspoon vanilla extract
- 2 eggs, well beaten
- Powdered sugar, for garnish
- Vegetable vegetable oil for frying
- Pour about 2 inches of oil into a 3
Oat Risotto
By Marylee
This is so much better and healthier than rice risotto
- 4-5 cups chicken stock or low-sodium broth
- 3 tablespoons unsalted butter
- 1 leek (white and tender green parts only) halved, sliced thin and washed
- 1 large garlic clove, peeled and sliced thin
- 1 cup white wine
- 1 1/2 cups stone or steel-cut oats
- 1 cup English peas, fresh or frozen
- 4-5 ramps or spring onions,
- cleaned and sliced thin
- 1 cup grated Pecorino Romano
- Kosher salt, to taste
- Good olive oil or black truffle oil, for garnish.
Umbrian Lentil Soup Total Time
By Marylee
WSJ 4/21/2018
- 3 3 to tablespoons olive oil, plus more to finish
- 3 3 to tablespoons olive oil, plus more to finish
- 3 3 to tablespoons olive oil, plus more to finish
- 1/2 1/2 1/2 cup guanciale, finely chopped
- 1/2 1/2 1/2 cup guanciale, finely chopped
- 1/2 1/2 1/2 cup guanciale, finely chopped
- 4 4 4 tablespoons finely chopped onion
- 4 4 4 tablespoons finely chopped onion
- 4 4 4 tablespoons finely chopped onion
- 2 2 2 tablespoons butter
- 2 2 2 tablespoons butter
- 2 2 2 tablespoons butter
- 4 4 4 tablespoons finely chopped celery
- 4 4 4 tablespoons finely chopped celery
- 4 4 4 tablespoons finely chopped celery
- 4 4 4 tablespoons finely chopped carrot
- 4 4 4 tablespoons finely chopped carrot
- 4 4 4 tablespoons finely chopped carrot
- 1 1 1 leek, white and pale green parts only, quartered vertically then thinly sliced horizontally
- 1 1 1 leek, white and pale green parts only, quartered vertically then thinly sliced horizontally
- 1 1 1 leek, white and pale green parts only, quartered vertically then thinly sliced horizontally
- 1 1 1 cup canned whole, peeled tomatoes, drained and chopped
- 1 1 1 cup canned whole, peeled tomatoes, drained and chopped
- 1 1 1 cup canned whole, peeled tomatoes, drained and chopped
- 1/2 1/2 1/2 pound Castelluccio, Puy or other green lentils
- 1/2 1/2 1/2 pound Castelluccio, Puy or other green lentils
- 1/2 1/2 1/2 pound Castelluccio, Puy or other green lentils
- 4 4 4 cups chicken broth
- 4 4 4 cups chicken broth
- 4 4 4 cups chicken broth
- Juice of one lemon
- Juice of one lemon
- Juice of one lemon
- 1 1 1 bay leaf
- 1 1 1 bay leaf
- 1 1 1 bay leaf
- Pinch Pinch of ground cloves
- Pinch Pinch of ground cloves
- Pinch Pinch of ground cloves
- Pinch Pinch of cayenne pepper
- Pinch Pinch of cayenne pepper
- Pinch Pinch of cayenne pepper
- to Pinch of black pepper, plus more to finish
- to Pinch of black pepper, plus more to finish
- to Pinch of black pepper, plus more to finish
- Salt
- Salt
- Salt
- 1/4 1/4 1/4 cup grated Parmesan
- 1/4 1/4 1/4 cup grated Parmesan
- 1/4 1/4 1/4 cup grated Parmesan
Chocolate Fudge with Bourbon Sugar
By Marylee
Preparation Bourbon Sugar Preheat oven to 150° or as low as yours will go
- Ingredients
- SERVINGS: MAKES 32
- Bourbon Sugar
- 1 vanilla bean, split lengthwise
- 1 cup demerara sugar
- 2 tablespoons bourbon
- Fudge
- Nonstick vegetable oil spray
- 10 ounces bittersweet chocolate (preferably 72%), coarsely chopped
- 4 ounces unsweetened chocolate, coarsely chopped
- 1 14-oz. can sweetened condensed milk
- 10 tablespoons (1 1/4 sticks) unsalted butter, cut into pieces
- 2 tablespoons bourbon
- 1 tablespoon light corn syrup
- 1/4 teaspoon kosher salt
- 1 vanilla bean, split lengthwise
- Flaky sea salt (such as Maldon)
Chicken Ancho Salad
By Marylee
From Zabars
- Ingredients
- 3/4 lb chicken (boneless skinless breast or tenders)
- 1 cup cooked corn (fresh or frozen)
- 1 cup cooked black beans (canned is fine)
- 1/2 cup diced fresh green poblano peppers (1/4 inch dice)
- 1 cup diced red bell peppers
- 1 cup diced yellow bell peppers
- 1/2 cup diced red onion
- 1/3 cup sliced scallion greens or chives
- 1/4 cup chopped cilantro
- 1/4 cup brown sugar
- 1 tablespoon salt or 1 1/2 tablespoons Kosher salt
- 1 teaspoon ancho chili powder (regular chili powder can be substituted)
- Dressing Ingredients
- 3/4 cup mayonnaise
- 1 1/2 teaspoons honey mustard
- 3 teaspoons honey
- 1 teaspoon raw garlic (crushed & finely chopped)
- 3 teaspoons lemon juice
- 1/2 teaspoon ancho chili powder(if you use dark chili powder omit the cumin)
- dash of cumin
- 1 1/2 tablespoons whole grain mustard
Peanut Butter and Jelly Bars
By Marylee
A Martha Stewart recipe. To prepare the 9*13 pan, cut two overlapping sheets of parchment, one lengthwise and one a...
- INGREDIENTS
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- 3 cups all-purpose flour, plus more for pan
- 1 1/2 cups sugar
- 2 large eggs
- 2 1/2 cups smooth peanut butter
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 1 1/2 cups strawberry jam, or other flavor
- 2/3 cup salted peanuts, roughly chopped
Peperonata
By Marylee
A wonderful New York Times Recipe for tailgating
- 6 6 6 tablespoons olive oil
- 4 4 4 large, sweet bell peppers of various colors (preferably not including green), stemmed, seeded and sliced thin
- 1 1 1 large red onion, peeled and sliced thin
- 3 3 3 tablespoons capers
- 3 3 3 tablespoons red-wine vinegar
- 2 2 2 tablespoons fresh oregano
- to flakes, to taste
- 2 2 to kosher salt and freshly ground black pepper, to taste.
- to half of the olive oil in a large pan set over high heat until it is nearly smoking. Add, in batches, and onion, and cook, tossing often, until the peppers have softened but have not yet gone slack in the heat. Remove each batch to a large bowl.
Antipasto
By Marylee
Directions Cut up raw veggies and boil for 5 minutes Combine ingredients for dressing Drain veggies and add dress
- Ingredients
- One Large cauliflower
- 8 stalks celery
- 4 carrots
- 2 green peppers
- DRESSING
- 1 cup olive oil
- 1 1/2 cup red wine vinegar
- 4 tsp salt
- 1 tsp oregano
- 1/2 tsp pepper
- 4 tbsp sugar 1/2 cup water
- Artichokes, black and green olives, and mushrooms
- 28 can tomato purée
- 12 oz tuna in water
Filet Mignon with Bordelaise Sauce
By Marylee
1. Make the sauce: In a 2-qt
- 1 cup red wine
- 2 sprigs fresh thyme
- 2 shallots, finely diced
- 1 bay leaf
- 6 tbsp. Demi-Glace
- 4 (6-oz.) filet mignons
- Kosher salt and freshly ground
- black pepper, to taste
- 2 tbsp. canola oil
- 1 tbsp. chilled unsalted butter, diced
- 1 tbsp. finely chopped flat-leaf parsley
- 1 tsp. chopped fresh rosemary
- 1 tsp. chopped fresh thyme
ORIGINAL PANCAKE HOUSE DUTCH BABY MADE AT HOME
By Marylee
A pancake with high sides to be filled with lemon juice, confectioners sugar and fresh strawberries
- 4 eggs
- 1/2 cup of powdered sugar
- 3/4 cup all purpose flour
- 1/2 tsp salt
- 3/4 cup of heavy whipping cream
- 1/8 th teaspoon nutmeg
- 1/4 cup of butter
- fresh strawberries or other fruit