Martha-2's profile page
Recipes
smothered green peas
By martha-2
Smothered Green Peas: 2 slices bacon, diced 1/4 cup diced ham 1/2 cup diced yellow onion 1 teaspoon min...
- Smothered Green Peas:
- 2 slices bacon, diced
- 1/4 cup diced ham
- 1/2 cup diced yellow onion
- 1 teaspoon minced garlic
- 4 cups fresh or frozen sweet green peas
- 1 cup chicken stock
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Heat a saucepan over medium heat. Add the bacon and cook until the fat begins to render and turn golden brown, about 4 minutes. Add the ham, onion and garlic and cook for 2 to 3 minutes. Add the peas,
- Yield: 6 servings
Sweet Pastry Pockets
By martha-2
Cream Brown sugar with cream cheese add 1/8 tsp salt and the vanilla,beat and add coconut Chill this mixture In a...
- 3/4 brown Sugar
- 3 oz Pkg cream Cheese
- 1/8 tsp + 1/2 Salt
- 1 tsp Vanilla
- 1/2 cup Coconut
- 2 cups Flour
- 3/4 margarine
- 2 tab powdered
- 1 egg separated
- 2 tsp.orange rind
- 1/4 cup orang juice
Crock-Pot Whole Chicken Recipe
By martha-2
Gluten – Free
- Whole Chicken
- 1 Apple – any kind – sliced
- Onion – chopped
- Carrot – chopped
- 1 Tablespoon of Herbs De Provence
- 1 Red Pepper – seeded and diced
- Pinch of salt, pepper; cumin
- Olive Oil
Spaghetti Carbonara
By martha-2
Bring a large pot of salted water to a boil
- Kosher salt
- 1 (16-ounce) package spaghetti
- 8 strips bacon
- 4 large eggs, room temperature
- 1/2 cup Parmesan, divided
- Freshly ground black pepper
- 1 tablespoon chopped fresh parsley
Fruity Pasta Salad
By martha-2
1. In a Dutch oven or large pot cook pasta in salted water according to the package directions, adding the pea pods...
- ingredients
- 1 1
- 1-pound package campanelle (bellflower) pasta or bow-tie pasta
- 8 8
- ounces fresh sugar snap or snow pea pods, trimmed (2-1/2 cups)
- 3 3
- cups cubed honeydew melon
- 1 1
- cup purchased poppyseed dressing
- 1-1/2 1-1/2
- teaspoons finely shredded orange peel
- 4 4
- cups strawberries, hulled and quartered lengthwise
- 1-1/2 1-1/2
- cups honey-roasted cashews (optional)
- Additional purchased poppyseed dressing
Three-Tone Power Slaw
By martha-2
Recipe courtesy Jeff Mauro
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon stone-ground mustard
- 1 tablespoon Sriracha
- 2 teaspoons sugar
- 1 teaspoon celery seed
- Salt and freshly cracked black pepper
- 8 ounces green cabbage, finely shredded
- 8 ounces red cabbage, finely shredded
- 1 large carrot, peeled and grated
Fruit Soup
By martha-2
Recipe courtesy George Sherouse, Gainesville, Florida
- 1/2 cantaloupe, seeds removed
- 1 cup fresh pineapple
- 1 cup peaches
- 1 cup Granny Smith apples, peeled and diced
- 2 cups strawberries
- 1/4 cup sugar
- 2 tablespoons honey
- 2 cups water
- 1/4 cup pineapple juice
- 1/4 cup lemon juice
- 1/4 cup orange juice
- Sour cream, for garnish
- Orange rind, for garnish
Savory Breakfast Muffins
By martha-2
Preparation: 1Preheat oven to 400°F
- Ingredients:
- 2 cups whole-wheat flour
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 2 eggs
- 1-1/3 cups buttermilk
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons butter, melted
- 1 cup thinly sliced scallions, (about 1 bunch)
- 3/4 cup diced Canadian bacon, (3 ounces)
- 1/2 cup grated Cheddar cheese
- 1/2 cup finely diced red bell pepper
Chef's Dressing
By martha-2
Directions Combine all ingredients and shake well
- 1/3 C. tomato juice
- 1/3 C. oil
- 1/2 C. vinegar
- 1/4 tsp. pepper
- 1/2 tsp. oregano
- 1/2 tsp. mustard
- 1/4 tsp. soy sauce
The Son's Chicken Pot Pie
By martha-2
Preheat the oven to 400 degrees F
- 1 1/4 pounds boneless chicken breasts, cut into 1-inch cubes
- Sea salt and black pepper
- 3 tablespoons olive oil, plus more for brushing
- 1 tablespoon unsalted butter
- Pinch fresh grated nutmeg
- 3 stalks celery, chopped
- 2 medium carrots, chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 small onion, chopped
- 6 ounces green beans, snipped and cut into 1/2-inch pieces (about 1 cup)
- 6 white mushrooms, thinly sliced
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 3 cups low-fat milk
- 1 cup frozen green peas, thawed
- 4 sheets frozen phyllo dough, thawed
- Special equipment: Four 2-cup individual baking dishes