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Recipes
Blueberry Buttermilk Muffins
By Marieanne
Preheat oven to 400 degrees
- 2 1/2 cups all-purpose flour
- 3/4 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/2 cup oil (canola, vegetable, or avocado)
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups fresh blueberries (i used frozen and dusted them with flour)
- 3–4 teaspoons coarse sparkling sugar
Peach Almond Crumble
By Marieanne
In bowl, combine flour, oats, cereal, almonds, brown sugar and cinnamon
- 1/2 cup flour
- 1/4 cup old fashioned rolled oats
- 11/4 cup Bran Buds cereal (maybe reduce to 1 cup)or All Bran Original cereal
- 1/2 cup sliced almonds
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/4 cup butter, softened
- 4 cups slices peaches, peeled
- 2 TBSP honey or maple syrup
Garlic Parmesan Sauce
By Marieanne
Chix Wings
- 1 cup butter, melted
- 2 teaspoon garlic powder
- 1/2 teaspoon onion salt
- 1/4 teaspoon black pepper, freshly ground
- 1 cup parmesan cheese, grated
Mark's Shrimp
By Marieanne
Stir mayonnaise and chili sauce together in a large bowl
- 1 1/4 cups mayonnaise
- 5/8 cup Thai sweet chili sauce
- 7 1/2 dashes chile-garlic sauce (such as Sriracha®), or to taste
- 2 1/2 pounds peeled and deveined shrimp
- 1/2 cup cornstarch, or as needed
- 2 cups vegetable oil for frying, or as needed
- 4 lettuce leaves (optional)
- 1/4 cup chopped green onion, or to taste
Pastry
By Marieanne
Gale Thompson
- 4 cups Flour
- 1 lb lard
- 2 tsp salt
- 2 Tbsp Brown Sugar
- 1 egg
- 2 tsp vinegar
Tex Mex
By Marieanne
Preheat oven to 375 degrees In an 8x8 inch pan, add the rice, beans, corn, salsa, chicken broth, chili powder and...
- 1 cup uncooked basmati rice
- 1 cup frozen corn kernels, thawed
- 1-15 oz can black beans, drained and rinsed
- 1-16 oz jar salsa
- 1 cup chicken broth
- 11/2 tsp chili powder
- 1 tsp oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 large chicken breast (11/2 lbs)
- 1 cup shredded cheese
- 2 green onions sliced
Meatloaf with Roasted Vegetables & Cheese Sauce
By Marieanne
Preheat oven to 375⁰F
- MEATLOAF:
- 3/4 cup milk
- 2 eggs
- 1 cup soft fresh bread crumbs
- 1 1/2 lb lean ground beef
- 1 small onion, finely chopped
- 1/4 tsp salt
- 1/2 tsp freshly ground pepper
- 1/2 cup chopped fresh parsley
- 2 tbsp each, Worcestershire sauce and Dijon mustard
- GLAZE:
- 1/3 cup ketchup
- 4 tsp each, brown sugar and any style vinegar
- 1/2 tsp hot sauce
- ROASTED VEGETABLES:
- 1 small zucchini, cut into bite-size chunks
- 1 red pepper, cut into wide strips
- 2 tsp melted butter
- 1 tsp dried basil leaves
- 1/4 tsp salt
- Freshly ground pepper
- 1 cup cherry tomatoes, halved
- CHEESE SAUCE:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/4 tsp salt
- 1 cup milk
- 3/4 cup coarsely grated aged Canadian Cheddar
- Chopped parsley
Light and Fluffy Spinach Quiche
By Marieanne
Preheat oven to 400 degrees F (200 degrees C)
- 1/2 cup light mayonnaise
- 1/2 cup milk
- 4 eggs, lightly beaten
- 8 ounces shredded reduced-fat Cheddar cheese
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1/4 cup chopped onion
- 1 (9 inch) unbaked pie shell
Tomato Soup
By Marieanne
I double the recipe
- 4 cups chopped tomatoes
- 1 onion, sliced
- 4 garlic cloves
- 2 cups chicken broth
- 2 TBSP butter
- 2 TBSP flour
- 1 tsp salt
- 2 tsp white sugar
Grilled Pork with Nectarine Salsa
By Marieanne
Fruit salsas are all the rage! Use them to add sweetness to all of your grilled meats and fish this summer
- 1 fl oz peach nectar, mango nectar or pineapple nectar
- 3 Tbsp fresh lime juice
- 2 medium jalapeño pepper(s), cored, seeded and diced (do not touch seeds with your hands)
- 1 pound(s) uncooked lean pork tenderloin, trimmed of fat
- 3 item(s) (medium) nectarine(s), diced
- 3 medium uncooked scallion(s), finely chopped (green parts only)
- 1 Tbsp cilantro, fresh, minced