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Recipes
Pear Bread
By Marieanne
In a large mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon
- 3 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 3/4 cup vegetable oil
- 3 eggs
- 2 cups white sugar
- 2 cups peeled shredded pears
- 1 cup chopped pecans
- 2 teaspoons vanilla extract
Kheema
By Marieanne
Lamb with potatoes and Peas
- 1 lb ground lamb or ground round beef
- 11/4 cup chopped onion
- 4 tsp curry powder
- 2 tsp salt
- 3/4 tsp ground red pepper
- 1/2 tsp garlic powder
- 1/4 tsp ground ginger
- 1/4 tsp black pepper
- 21/2 cups cubed potatoes
- 2 cups water
- 2 cups frozen peas
- 1 cup chopped peeled tomato
- 3 cups cooked basmati
Salsa Fresh Vegetable (Med Hot)
By Marieanne
2017 12X500ml
- 13 cups chopped tomatoes
- 3 cups coarsely chopped onions
- 21/2 cups coarsely chopped green pepper
- 1 small red pepper
- 2 cups celery, chopped
- 6 jalapeno peppers seeded and finely chopped
- 2 thai green chili peppers
- 1 bulb garlic
- 2 can tomato paste
- 3/4 cup white vinegar
- 1/2 cup chopped cilantro, lightly packed
- 1 tsp ground cumin
- 1 tsp mustard seed
- Sea salt
Honey Garlic Pork Ribs
By Marieanne
Preheat oven to 375 degrees F (190 degrees C)
- 4 pounds pork spareribs
- 1/2 cup honey
- 1/4 cup soy sauce
- 1/4 cup distilled white vinegar
- 2 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 teaspoon baking soda
- 1 teaspoon garlic salt
- Nutrition Facts
- Per Serving: 477 calories; 30.1 g fat; 21.7 g carbohydrates; 29.5 g protein; 120 mg cholesterol; 929 mg sodium. Full nutrition
Pork Potstickers with Coconut Curry Sauce
By Marieanne
For the pot stickers: Line a sheet pan with foil and dust with the cornstarch
- For the pot stickers
- 3 tablespoons cornstarch
- 2 small green onions, minced
- 1 tablespoon ginger, minced
- 1 pound ground pork (could substitute ground chicken or veal)
- 2 tablespoons oyster sauce
- 1 tablespoon rice wine
- 1/2 teaspoon Asian chile sauce
- 40 thin wonton wrappers
- For the coconut curry sauce
- 1 tablespoon minced fresh basil leaves
- 1 tablespoon chopped fresh cilantro
- 1 small bunch green onions, minced
- 1/2 cup unsweetened coconut milk
- 31/4 tablespoons rice wine
- 1 tablespoon oyster sauce
- 1 teaspoon Asian chile sauce
- 1/2 teaspoon yellow curry powder
- 1/2 teaspoon sugar
- To cook and serve
- 2 tablespoons cooking oil with a high smoke point (such as grapeseed, canola or coconut)
- Fresh basil and cilantro leaves, for garnish
Red Pepper Jelly
By Marieanne
Jaime Montana 6 to 7 small jars
- 2 cups chopped sweet, ripe, red peppers (about 4 peppers)
- 2 or 3 fresh jalapenos peppers
- 5 cups regular sugar
- 1 cup white vinegar
- 1/3 cup fresh lemon juice (about 11/2 lemons)
- 2 pouches of liquid pectin (Certo)
- 1 tsp butter (to control foaming
Mini Spinach Artichoke Frittatas
By Marieanne
Pat S
- 6 eggs
- 3/4 cup Grated Parmesan
- 1/4 cup Miracle whip
- 1 Tbsp flour
- 1 tbsp Dijon Mustard
- 1/2 tsp ground black pepper
- 1 can (14 oz) artichoke hearts, drained, chopped
- 1 pkg (10 oz) frozen chopped spinach, chopped, drained
- 3 green onions, thinly sliced
- 1/3 cup finely chopped red pepper
Apple-Topped Mashed Sweet Potatoes
By Marieanne
6 points
- 5 pound(s) uncooked sweet potato(es), medium-size, scrubbed, pierced with a fork
- 1 Tbsp salted butter
- 2 medium fresh apple(s), Golden Delicious, peeled, cored and sliced 1/4-inch thick
- 1/2 cup(s) unsweetened orange juice
- 1/2 tsp table salt
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon, plus extra for sprinkling on final product
- 1/4 tsp black pepper, freshly ground
- 1 spray(s) cooking spray
Overnight Berry Cheesecake French Toast
By Marieanne
(Julie Van Rosendaal)
- 8 large eggs
- 1 1/2 cups milk
- 1/4 cup maple syrup
- 1 tsp. vanilla
- pinch salt
- 1/2 8 oz. (250 g) pkg. cream cheese, at room temperature
- 1-2 tbsp. sugar or maple syrup
- half a big loaf of crusty bread, cut into cubes
- 1-2 cups fresh or frozen raspberries, blackberries, blueberries or a combination
Rhubarb Crisp Muffins
By Marieanne
Preheat oven to 350 degrees F (175 degrees C)
- 1 cup diced rhubarb, or more to taste
- 2/3 cup all-purpose flour (I use barley flour)
- 2/3 cup whole wheat flour (I use barley flour)
- 1/2 cup brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup vanilla yogurt
- 1/4 cup oil
- 1 egg
- 1/4 cup brown sugar ( a little less)
- 1/4 cup rolled oats
- 2 tablespoons melted butter
- 1/2 teaspoon ground cinnamon
- 2 Tbsp hemp hearts (optional)