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Recipes
Baked Beans
By Markee
*When Cooking beans, don’t add salt until the end, or they won’t cook
- 1 LB dried navy beans
- 6 oz Slab of Bacon cut in 1/2” strips
- 1 Large onion, chopped
- 1 Red Bell Pepper cut in 1/4 strips
- 1 Green Bell Pepper cut in 1/4 strips
- 1/2 LB Baked ham, cut in 1/4 in cubes
- 1 smoked pork chop, cut in 1/4 in cubes
- 1 can (28 ounces) plum tomatoes, drained & chopped (reserve juices)
- 1 Cup ketchup
- 3/4 cup Dark brown sugar
- 1/4 cup honey
- 1/4 cup molasses
- 1 Tablespoon Worcestershire sauce
- 1 Teaspoon dry mustard
- Salt to taste
Scallop Rolls with Rosy Tartar Sauce
By Markee
Thread the scallops on skewers so that they will be easy to turn and grill evenly
- 1 LB Sea Scallops
- 1 Tablespoon butter
- 1 tablespoon vegetable oil
- Pinch of Paprika
- Salt to taste
- Freshly ground black Pepper to taste
- 6 Hot dog rolls
- 1/2 Cup Rosy tartar Sauce (see Recipe)
Rosedale Pasta Salad
By Markee
1) Cook pasta according to package directions
- 2/3 cup feta cheese, crumbled
- 1 lb. fresh spinach (do not cook)
- 1 lb. bow tie pasta
- 6 tablespoons pignolia nuts
- 6 scallions, chopped
- 1 can chopped olives (optional)
- Dressing
- 1 cup olive oil
- 4 tablespoons lemon juice
- 4 tablespoons white wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon, dry mustard and pepper
Spicy Fish Marinade
By Markee
Mix all ingredients in a small bowl
- 1/2 cup plain, nonfat greek yogurt
- 1 Tablespoon olive oil
- 1/2 small white onion, finely grated
- 2 cloves garlic, crushed
- 1 teaspoon paprika
- 1/2 teaspoon each: salt, turmeric, ground cumin
- 1/4 teaspoon cayenne pepper
Crispy Crab Nuggets
By Markee
Make breadcrumbs in food processor so they are chopped up fine
- 1 pound fresh crab meat
- 3 slices of white bread, crust removed
- 1 egg beaten
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Old Bay Seasoning
- 1 tablespoon parsley
Sausage Stuffed Eggplants
By Markee
Sausage Stuffed Eggplants
- 2 Medium Eggplants
- Oil
- Salt
- 1 Lb Sausage Links
- 4 oz Can of Mushrooms
- 1 Cup Sliced Carrots, Cooked
- 8 oz Cheddar cheese melt or Velveeta
- 1/2 cup milk
- Shredded Cheese
Hot Pepper Sauce
By Markee
From the Victory Garden Cookbook
- 1 cup chopped hot peppers (such as hot cherry)
- 1 clove garlic
- 2 cups fresh tomato pulp (canned may also be used)
- 1 tespoon red wine vinegar
- 1 tablespoon olive oil
- 1/2 cup chopped yellow or white onions
- 1 cup chicken or beef broth
- salt to taste
Zucchini Nut Bread
By Markee
Diane's recipe
- 3 cups shifted flour
- 1-1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 3 Eggs
- 2 cups sugar
- 1 cup cooking oil
- 1 tablespoon Vanilla
- 2 full cups grated unpeeled zucchini
- 1 cup chopped nuts
- 1 teaspoon flour
Pomegranate Vanilla Sangria
By Markee
Add orange slices, apples, pears, cinnamon sticks and pomegranate arils to the bottom of a big pitcher
- 1 large navel orange, sliced
- 1 large apple, chopped
- 1 large pear, chopped
- the arils of 1 pomegranate
- 2 cinnamon sticks
- 2 vanilla beans
- 1 1/2 bottles of red wine (I bought a Spanish red wine)
- 2 cups of sparkling pomegranate soda (bought mine at Trader Joe’s)
- 1/2 cup brandy
- 1/2 cup sugar (possibly more depending on your wine)
- 1 tablespoon vanilla extract
Beer Glazed Carrots
By Markee
Adapted from "Bitter" A taste of the World's most Dangerous Flavor, with recipes
- 1 LB of Carrots
- 3 tablespoons butter
- 1/2 teaspoon sea salt
- 1 cup beer, preferably a German lager
- Freshly ground Black pepper