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Recipes
Nancy's Apple Pecan Pie
By Marylee
This makes its own crust. So helpful
- 2 apples
- 3/4 c sugar
- 1/3 c flour
- 1 1/4 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 2 eggs, beaten
- 1 tsp vanilla extract
- 1 c pecan halves
The Original Pancake House Apple Pancake
By Marylee
1 In a mixing bowl, add flour, milk, vanilla and eggs
- 5 tablespoons butter
- 2 granny smith apples (peeled, cored, and sliced thin)
- 1 tablespoon cinnamon
- 1 cup flour
- 1 cup milk
- 1/4 teaspoon pure vanilla extract
- 4 eggs
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
Indian Vegetable Curry
By Marylee
Curry-scented coconut milk simmers down to a thick and flavorful sauce for carrots, cauliflower, spinach, and chick...
- 1 cup unsweetened coconut milk
- 12 oz. cauliflower florets, cut into bite-size pieces (about 3 cups)
- 1 large carrot, sliced 1/4 inch thick on the diagonal
- 1 medium yellow onion, halved and thinly sliced lengthwise
- 1 Tbs. minced fresh ginger
- 2 tsp. minced garlic
- 2 tsp. hot curry powder, such as Madras
- Kosher salt
- 3 oz. baby spinach (about 3 lightly packed cups)
- 1 15-oz. can chickpeas, drained and rinsed
- 2 medium plum tomatoes, cut into 1/2-inch dice
- 3 Tbs. chopped fresh cilantro
Best Banana Cake Ever
By Marylee
Wall Street Journal March1-2, 2014
- For the cake:
- 2 1/4 cups sifted cake flour, plus more for flouring pan
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1 teaspoon, plus a pinch of salt
- 1/2 cup vegetable oil
- 5 large egg yolks
- 1/4 cup orange juice
- 1/2 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 8 large egg whites, at room temperature
- 1 1/2 teaspoons cream of tartar
- 1 1/2 cups shredded, sweetened coconut, toasted (optional)
- 3 firm-ripe bananas, sliced into 1/4-inch-thick rounds (optional)
- For the icing:
- 3 large egg whites, at room temperature
- 2 1/4 cups sugar
- 6 tablespoons cold water
- 1/2 teaspoon cream of tartar
- 1 1/2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- For the banana filling:
- 2 cups cold heavy cream, whipped to soft peaks
- 3 large overripe bananas, coarsely chopped
- 1 tablespoon freshly squeezed lemon juice
- 5 1/2 ounces instant vanilla pudding mix
- 1 1/4 cups whole milk
White Bean Soup
By Marylee
Sauté onions with olive oil in stockpot over medium heat until translucent
- 2 cans White Beans (drained)
- 1/2 cup Diced Onion
- 2 Minced Garlic Cloves
- 3 cups Chicken Stock
- 1/2 cups Heavy Cream
- 1 Large Rosemary Sprig
- 1 Bay Leaf
- Salt + Pepper to taste
Lobster Tails
By Marylee
A recipe from my childhood frien, Emily
- Lobster tails
- Butter
- Paprika optional
- Lemon juice freshest squeezed optional
- Salt
- Pepper
Pizza Margherita Roberta's
By Marylee
Here is the archetype of a thin-crust pizza pie, adorned simply in the colors of the Italian flag: green from basil...
- INGREDIENTS
- 1 12-inch round of pizza dough, stretched (see recipe)
- 3 tablespoons tomato sauce (see note)
- Extra-virgin olive oil
- 2 3/4 ounces fresh mozzarella
- 4 to 5 basil leaves, roughly torn
- Roberta’s Pizza Dough
- 153 grams 00 flour (1 cup plus 1 tablespoon)
- 153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
- 8 grams fine sea salt (1 teaspoon)
- 2 grams active dry yeast (3/4 teaspoon)
- 4 grams extra-virgin olive oil (1 teaspoon)
Falafel
By Marylee
New York Times October 23, 2013
- INGREDIENTS
- 1 3/4 cups dried chickpeas or 1 cup dried chickpeas plus 3/4 cup dried split fava beans
- 2 cloves garlic, lightly crushed
- 1/2 onion, quartered
- 1 teaspoon ground coriander
- 1 tablespoon ground cumin
- Scant teaspoon cayenne, or to taste; or mild chile powder to taste
- 1/2 cup chopped fresh parsley or cilantro leaves
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1/2 teaspoon baking soda
- 1 tablespoon freshly squeezed lemon juice, or more to taste
- Neutral oil, like grapeseed or canola, for deep-frying
Crepes
By Marylee
In a blender, combine all of the ingredients and pulse for 10 seconds
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tablespoons melted butter
- Butter, for coating the pan
Oven Fries
By Marylee
This is from Cook's Illustrated Magazine
- 3 russet potatoes about 8 oucnes each, peeled, and cut lengthwise into 10 -12 evenly sized wedges
- 5 tablespoons vegetable or peanut oil
- salt and ground black peppep