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Recipes
Chicken Mediterranean
By marilyncardoza
Preheat oven to 400ºF. Combine the cheese, salami, onion, parsley, garlic and chile in a small bowl
- 1/3 pound provolone, cut into 1/4-inch cubes
- 1/3 pound salami, finely chopped
- 1 small onion, finely chopped
- 1/2 cup finely chopped fresh parsley
- 2 cloves garlic, finely chopped or grated
- 1 small red chile pepper, such as fresno, finely chopped
- 4 skinless, boneless chicken breasts, butterflied (slit horizontally then opened like a book)
- Salt and pepper
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 1/2 cup red wine
- 1 14-ounce can crushed tomatoes
- 1/4 to 1/2 cup chicken stock
- A few basil leaves, torn
- Crusty bread, for mopping
Korean-Style Ribs
By marilyncardoza
Combine marinade ingredients in a bowl
- 1/2 cup soy sauce
- 2 Tbsp. rice vinegar
- 2 Tbsp. sesame oil
- 2 Tbsp. red pepper powder
- 8 garlic cloves, minced
- 1 Tbsp. grated ginger
- 1 cup onions
- 3 lbs baby back ribs
- 1/4 cup honey
- Sesame seeds for garnish
- Chopped scallions for garnish
Vegitarian Eggplant and Feta Rollatina with Pistachios
By marilyncardoza
Preheat the oven to 375°F
- 1 large eggplant, sliced into four 1/4-inch thick slices
- Extra Virgin Olive Oil
- Coarse salt and freshly ground black pepper
- 4 ounces Tomato-Basil or Peppercorn flavored feta Cheese
- 1/4 cup grated parmesan, plus more for serving
- 1/4 cup shelled roasted pistachios, coarsely chopped, plus more for garnish
Ham 'n Cheese Omelet Bake
By marilyncardoza
Heat oven to 350°F. Cut small slit in center of broccoli and cheese sauce pouch
- 1 (10-oz.) box Green Giant® Frozen Broccoli & Cheese Flavored Sauce
- 1 (10.2-oz.) can (5 biscuits) Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits
- 10 eggs
- 1 1/2 cups milk
- 1 teaspoon dry ground mustard
- Salt and pepper, if desired
- 2 cups diced cooked ham
- 1/3 cup chopped onion
- 4 oz. (1 cup) shredded Cheddar cheese
- 4 oz. (1 cup) shredded Swiss cheese
- 1 (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained
Chicken - Buttermilk Fried Chicken
By marilyncardoza
In a large bowl, combine the parsley, tarragon, onion powder, paprika, 2 tsp
- 2 Tbsp. minced fresh parsley
- 1 Tbsp. dried tarragon
- 1 Tbsp. onion powder
- 1 Tbsp. sweet paprika
- 2 tsp. kosher salt, plus 1 Tbsp.
- 2 tsp. garlic powder
- 1 tsp. cayenne pepper
- 1 tsp. freshly ground black pepper, plus 1 Tbsp.
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 3 1/2 lb. chicken, cut into 8 pieces
- 1 cup buttermilk
- Canola or rice bran oil for deep-frying
- 1 1/2 cups all-purpose flour
Tuna Melt Frittatas
By marilyncardoza
Heat broiler and place oven rack in center of oven
- 2 * 2 tablespoons EVOO – Extra Virgin Olive Oil
- 2 * 2 tablespoons butter
- 2 * 2 shallots, chopped
- 5 to 6 * 5 to 6 baby Yukon Gold potatoes, finely chopped
- 2 * 2 ribs celery with leafy tops, finely chopped
- 2 * 2 cloves garlic, finely chopped
- * Black pepper
- 2 * 2 6-ounce cans tuna, drained and flaked
- 8 * 8 eggs
- 2 * 2 teaspoons hot sauce
- 1/4 * 1/4 cup milk or half-n-half
- 1/4 * 1/4 cup chives
- 2 * 2 tablespoons finely chopped thyme
- 8 * 8 ounces Swiss cheese, grated or chopped
- 4 * 4 English muffins, toasted and buttered
Lamb Chops Fennel Spiced with Caramelized Leek and Starfruit Relish
By marilyncardoza
Preheat a grill pan over medium-high heat
- 4 bone-in center-cut lamb chops, about 1 inch thick
- 1 tablespoon fennel seeds
- Extra Virgin olive oil
- Coarse salt and freshly ground black pepper, to taste
- 2 star fruit
- 1/2 cup rice vinegar
- 2 teaspoons light brown sugar
- 1 large garlic clove, smashed
- 3 leeks, green woody parts removed
- 1/2 small red onion, finely sliced and chopped
- 2 tablespoons unsalted butter
- 1/4 cup dry white wine
Salad - Italian Chef Salad
By marilyncardoza
Cover eggs with water in small pot
- 6 eggs
- 1 pound small potatoes, sliced 1/2 inch
- 2 lemons
- 2 tablespoons Dijon mustard
- 1 tablespoon acacia honey
- 1 clove garlic, grated or pasted
- 1/4 - 1/3 cup EVOO
- 1 teaspoon fennel pollen or ground fennel
- Salt
- 1 shallot, very thinly sliced
- 2 tablespoons capers, chopped
- 1 small Galia or other ripe hand melon, peeled and seeded, quartered and sliced 1/4 inch thick
- 1 lime
- Black pepper
- 1/3 to 1/2 About 1/3 to 1/2 pound prosciutto di parma
- 3-4 vine ripe or Roma tomatoes, halved and sliced
- 1 cup loosely packed basil, thinly sliced
- 1/2 pound crumbled Ricotta Salata
- 1 heart romaine lettuce trimmed washed and dried
- 1 radicchio, cored and shredded
- 1 bundle arugula, coarsely chopped
Reuben-Stuffed Cutlets
By marilyncardoza
Season chicken with salt and pepper on both sides
- 8 * 8 chicken cutlets, pounded very thin
- * Salt and pepper
- 1/2 * 1/2 cup sour cream
- 1/4 * 1/4 cup dill pickle relish
- 1/4 * 1/4 cup ketchup
- 3/4 * 3/4 cup sauerkraut, rinsed and drained well
- 1/4 * 1/4 pound thinly sliced Swiss cheese, chopped
- 1/4 * 1/4 pound lean corned beef, chopped
- * Flour, for dredging
- 3 * 3 large eggs or egg whites, beaten
- 3 * 3 slices rye bread, toasted and ground into fine breadcrumbs
- 1/2 * 1/2 cup plain breadcrumbs
- * Vegetable oil, for frying
- 4 * 4 wedges lemon
- * Chopped dill or parsley, for garnish, optional
- * Deli pickle wedges, for serving
Pork Tenderloin
By marilyncardoza
Pre-heat oven to 375 degrees F
- 2 1/2 lbs pork tenderloin
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 -2 tablespoon flour ( to dredge Tenderloin)
- 1 -2 tablespoon olive oil
- 1 (40 g) packages Lipton Onion Soup Mix
- 1 (10 3/4 ounce) cans cream of mushroom soup
- 2 cups hot water