Marinel's profile page
Recipes
PASTA WITH ASPARAGUS, PANCETTA AND PINE NUTS
By Marinel
Delicious with any kind of pasta
- 8 ounces uncooked cavatappi pasta
- 1 pound asparagus, trimmed and cut diagonally into 1 1/2 inch pieces
- 1 teaspoon minced garlic
- 3 tablespoons pine nuts
- 2 ounces pancetta, diced
- 2 tablespoons fresh lemon juice
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup (1 ounce) crumbled Parmigiano-Reggiano cheese
EGGPLANT RICOTTA BAKE
By Marinel
Easy dish to prepare in smaller portions
- 2 large eggplants, (1 to 1 1/4 pounds each), sliced lengthwise 3/4 inches thick.
- 3 tablespoons olive oil, plus more for baking dish
- Course salt and freshly ground pepper
- 1 container (15 ounces) part-skim ricotta cheese (1 2/3 cups)
- 3 large eggs (2 extra-large eggs)
- 1 cup grated Parmesan cheese
- 2 tablespoons chopped fresh oregano, (or 2 teaspoons dried)
- 1 jar (18 ounces) store-bought marinara sauce (2 cups)
DUCK A L'ORANGE
By Marinel
Great tasty way to prepare duck
- For Duck:
- 1 tablespoon kosher salt
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 (5 to 6 lb.) Long Island Duck (also called Pekin)
- 1 juice orange, halved
- 4 fresh thyme sprigs
- 4 fresh marjoram sprigs
- 2 fresh flat-leaf parsley sprigs
- 1 small onion, cut into 8 wedges
- 1/2 cup dry white wine
- 1/2 cup duck stock, duck and veal stock, chicken stock, or reduced-sodium chicken broth
- 1/2 carrot
- 1/2 celery rib
- For Sauce:
- 1/3 cup sugar
- 1/3 cup fresh orange juice (from 1 or 2 oranges
- 2 tablespoons white-wine vinegar
- 1/8 teaspoon salt
- 2 to 4 tablespoons duck or chicken stock or reduced-sodium chicken broth
- 1 tablespoon unsalted butter, softened
- 1 tablespoon all-purpose flour
- 1 tablespoon fine julienne of fresh orange zest, removed with a vegetable peeler
ENGLISH TRIFLE
By Marinel
A Perfect Christmas Dessert
- 1 Sara Lee Pound Cake
- 2 pints of fresh strawberries
- 1/4 cup of white sugar
- 1 pint of blueberries or any other berries you prefer
- 2 bananas
- 1/4 cup of orange juice
- 1 3.5 or larger package instant vanilla pudding mix
- 2 cups of milk or what ever is called for in pudding directions
- 1 cup of heavy whipping cream
- 1/4 cup of blanched slivered almonds
- 12 maraschino cherries
GLAZED ORANGE POUND CAKE
By Marinel
All I can say is "WOW". This is so good
- 6 ozs (3/4 cup) butter, softened; more for the pan
- 4 medium navel oranges (about 2 lbs)
- 9 ozs (2 cups) unbleached all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon plus 1 pinch table salt
- 1 1/4 cups granulated sugar
- 3 large eggs (I used extra-large, not sure if this made a difference, but it was what I had in the house).
- 1 teaspoon pure vanilla
- 5 ozs (1 1/4 cups) confectioners sugar
Green Bean & Shallot Salad
By Marinel
Fill a large bowl with ice water and set aside
- Ice water
- 4 shallots, peeled and sliced into 1/4-inch-thick rounds
- 1/4 cup red wine vinegar
- 1 pound small green beans, trimmed
- 1/2 teaspoon sweet smoked paprika
- 1 teaspoon worcestershire sauce
- 1 tablespoon dijon mustard
- Coarse salt
- 3 tablespoons EVOO
5 Minute Individual Potato Gratins
By Marinel
Nice size servings, leftovers can be frozen
- Vegetable Spray
- 2 large russet potatoes, roughly peeled and thinly sliced
- 1/2 cup grated Swiss cheese
- 2 green onions, finely chopped
- Salt and freshly ground pepper
- 3/4 cup heavy cream
BAKED CAMEMBERT PASTA
By Marinel
Extremely Easy and Quick
- 1 (8 oz) box of camembert cheese
- 2 cloves garlic
- 1 sprig rosemary
- Freshly ground black pepper
- Extra Virgin olive oil
- 4 ounces parmesan cheese
- sea salt
- 1 pound dried rigatoni
- 6 cups (about 6 ounces) fresh spinach leaves
Crab Salad Melts
By Marinel
Place rack in the upper third of the oven; preheat broiler
- 3 asparagus spears, or 12 snow peas, trimmed and thinly sliced (about 1/3 cup)
- 8 ounces crabmeat, any shells or cartilage removed
- 1/3 cup finely chopped celery
- 1/4 cup finely chopped red bell pepper
- 1 scallion, finely chopped
- 4 teaspoons lemon juice
- 1 tablespoon low-fat mayonnaise
- 1/4 teaspoon Old Bay seasoning
- 2-5 dashes hot sauce
- Freshly ground pepper, to taste
- 4 whole-wheat English muffins, split and toasted
- 1/2 cup shredded Swiss cheese
CHINESE ORANGE CHICKEN
By Marinel
Reminds me of Panda Express
- 1 1/2 pounds boneless, skinless, chicken breasts, cut into 1-inch chunks
- 1 cup and 2 tablespoons cornstarch, divided
- 2 large eggs, beaten
- 1 cup vegetable oil
- 1/2 teaspoon sesame seeds
- 2 green onions, thinly sliced
- 6 dried red chili peppers
- FOR THE MARINADE
- 1 cup chicken broth
- 1/2 cup freshly squeezed orange juice
- 1/2 cup sugar
- 1/3 cup distilled white vinegar
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1 tablespoon orange zest, minced
- 1 teaspoon Sriracha, or more to taste
- 1/4 teaspoon ground ginger
- 1/4 teaspoon white pepper