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Recipes
Wilted Spinach Salad with Caramelized Shallots
By Marinel
Make It Now Directions In a large skillet, heat 4 teaspoons over medium-high
- 4 teaspoons extra-virgin olive oil
- 4 large shallots, minced
- Coarse salt and ground pepper
- 1 tablespoon water
- 1 teaspoon whole-grain mustard
- 2 teaspoons red-wine vinegar
- 2 bags (10 ounces each) baby spinach
- 1 teaspoon vinegar
TRI-TIP SEASONING SALT AND BASTING SAUCE
By Marinel
This made a delicious crust on the Tri tip I grilled
- Tri-tip roast (about 3 lbs)
- SEASONING SALT
- 2 teaspoons Freshly ground pepper
- 1 teaspoon white pepper
- 1/2 teaspoon Cayenne pepper
- 1 teaspoon onion powder
- 2 1/2 teaspoons garlic powder
- 2 1/2 teaspoons salt
- BASTING SAUCE
- 1/2 cup red wine vinegar
- 1/2 cup garlic infused olive oil
stuffed peppers
By Marinel
Cut tops off peppers; remove seeds and membranes
- 4 bell peppers, red, yellow, or green
- 2 teaspoons salt
- ***Filling and Sauce***
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 can (14.5 ounces) diced tomatoes
- 3 tablespoons tomato paste
- 1/3 cup water
- 1 clove garlic, crushed
- 1/2 teaspoon dried leaf basil
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1 egg, lightly beaten
- 1 teaspoon Worcestershire sauce
- 1 pound lean ground beef
- 1 cup cooked long-grain rice
- shredded mild Cheddar cheese, about 1/2 cup
FISH AND CHIPS
By Marinel
This is my favorite FISH AND CHIPS recipe
- 1 pound fresh or frozen fish fillets
- 3 medium potatoes (1 pound)
- Shortening or cooking oil for deep-fat frying
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 egg
- 2 tablespoons cooking oil
- 1/2 cup flour
- malt vinegar (optional)
Egg Tagliatelle with Ham and Peas
By Marinel
Bring a pot of water to a boil, salt it, add the pasta and cook until al dente
- Salt and pepper
- 1 pound egg tagliatelle
- 3 tablespoons EVOO
- 4 tablespoons butter
- 2 large shallots, chopped
- 2 large cloves garlic, chopped
- 1/4 pound mild ham, cut into 1/8-inch cubes
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- Freshly grated nutmeg
- 1/2 cup thawed frozen peas or blanched fresh peas
- 3 - 4 tablespoons chopped fresh tarragon
- Grated parmgiano-reggiano, for tossing and topping
Summer Chicken Salad
By Marinel
Find more recipes at: foodnetwork
- and
- half 1/4 cup mayonnaise 1/4 cup sour cream 1 teaspoon sugar Juice of 1 lemon Salt and freshly ground black pepper 1 head butter lettuce, leaves separated
CHICKEN PICCATA
By Marinel
A swirl of butter in the white-wine sauce gives it a creamy consistency
- Coarse salt and pepper
- 1/2 cup all-purpose flour
- 1 1/2 pounds chicken cutlets
- 2 tablespoons olive oil
- 8 ounces linguine
- 3 packed cup loose baby spinach (about 5 ounces), torn into pieces
- 3 tablespoons butter
- 3/4 cup dry white wine
- 2 tablespoons fresh lemon juice
- 2 tablespoons capers, rinsed and drained
PAN FRIED CRAB CAKES W/OLD BAY SEASONING
By Marinel
Tastes Perfect!
- 1 pound lump crabmeat (preferable jumbo lump), picked over to remove cartilage and shell fragments.
- 4 medium scallions, green part only, minced (1/2 cup)
- 1 tablespoon parsley
- 1 1/2 teaspoon Old Bay Seasoning
- 2 tablespoons dry bread crumbs, or up to 1/4 cup
- 1/4 cup mayonnaise
- table salt
- Ground black pepper
- 1 large egg (or egg substitute)
- 1/4 cup unbleached all-purpose flour
- 4 tablespoons vegetable oil
FABULOUS FOOLPROOF LASAGNA
By Marinel
A simple ricotta lasagna made with no boil noodles and spaghetti sauce from a jar flavored with Italian herbs
- 1 pound Italian sausage, casings removed
- 1 pint ricotta cheese
- 1 egg, lightly beaten
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 8 ounces shredded mozzarella cheese, divided
- 1 (16 ounce) jar spaghetti sauce
- 12 no boil lasagna noodles
- 3/4 cup grated Parmesan cheese
BAKED MACARONI AND CHEESE
By Marinel
This is my favorite mac & cheese recipe
- 1 pkg. (8 oz) elbow macaroni
- 1/4 cup butter or margarine
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups milk
- 8 ozs Cheddar cheese, grated (2 cups)