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Recipes
Pork Chops with Mustard-Thyme Gravy
By marilyncardoza
Spray 4- to 5-quart slow cooker with cooking spray
- 2 tablespoons spicy brown mustard
- 6 pork rib chops, about 3/4 inch thick
- 1/2 teaspoon dried thyme leaves
- 1 jar (12 oz) pork gravy
- 1/2 cup cold water
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- Fresh thyme sprigs, if desired
Savory Supper Tarte Tatin
By marilyncardoza
Preheat oven to 400°F. Heat about 1 tablespoon EVOO, 1 turn of the pan, in large skillet over medium heat
- * About 3 tablespoons EVOO – Extra Virgin Olive Oil, divided
- * 2 to 3 1/4-inch thick slices pancetta, diced
- * 2 medium onions, cut into thin wedges with root attached
- * Salt and pepper
- * 2 teaspoons light brown sugar
- * 1/2 pound cremini mushrooms, halved across horizontally
- * Freshly grated nutmeg
- * Marsala wine or dry sherry, for deglazing
- * 1 cup whole walnuts
- * 8 reconstituted figs or fresh Mission figs if in season, quartered
- * Thinly sliced sage leaves or chopped fresh rosemary
- * 1/3 pound shredded Fontina Val D’Aosta or Gruyère or crumbled gorgonzola cheese
- * Parchment paper
- * 1 sheet of good quality frozen puff pastry dough, such as Dufour brand, defrosted
Portabella Cacciatore
By marilyncardoza
In a saucepan, heat stock along with the dried mushrooms and simmer to soften
- 1 * 1 quart chicken or vegetable stock
- 1 * 1 ounce dried porcini or mixed wild mushrooms
- 1/4 * 1/4 cup EVOO – Extra Virgin Olive Oil
- 6 * 6 portabella mushroom caps, cut into bite-sized pieces
- 1 * 1 large onion, chopped
- 2 * 2 cubanelle peppers, halved, seeded and thinly sliced widthwise
- 2 * 2 small ribs celery, finely chopped
- 4 * 4 cloves garlic, chopped
- 1 * 1 bay leaf
- 1/2 to 1 * 1/2 to 1 teaspoon crushed red pepper flakes
- * Salt and pepper
- 1/4 * 1/4 cup tomato paste
- 1 * 1 cup dry white or red wine
- 1 * 1 teaspoon marjoram or oregano
- 1 * 1 sprig fresh rosemary, finely chopped
- 1 * 1 15-ounce can stewed tomatoes
- 1 * 1 pound rigatoni or whole wheat penne pasta <
- 2 * 2 tablespoons butter
- 1 * 1 cup grated Pecorino Romano cheese plus some to pass at table
Lazy Florentine Lasagna
By marilyncardoza
Preheat oven to 400°F. Boil water and salt it, cook pasta to 2 minutes just-shy of al dente
- # Salt
- # 1 pound wavy edge lasagna noodles, broken into irregular pieces
- # 1/4 cup EVOO – Extra Virgin Olive Oil
- # 1 pound cremini mushrooms, thinly sliced or chopped
- # 1 onion, finely chopped
- # 4 cloves garlic, sliced or chopped
- # 2 tablespoons fresh thyme, chopped
- # Salt and pepper
- # 1 bundle green or red Swiss chard, Tuscan kale or 1 pound spinach leaves, stemmed, leaves halved lengthwise then thinly sliced
- # 1 cup dry white wine
- # 4 tablespoons butter
- # 3 slightly rounded tablespoons flour
- # 2 cups milk
- # Freshly grated nutmeg, to taste
- # 1 cup Grana Padano or Parmigiano-Reggiano cheese
- # 1 cup Fontina cheese, grated
Bacon-Cheddar Pinwheels
By marilyncardoza
Heat oven to 350°F. If using crescent rolls: Unroll dough; separate into 2 long rectangles
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 2 tablespoons ranch dressing
- 1/4 cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
- 1/2 cup finely shredded Cheddar cheese (2 oz)
- 1/4 cup chopped green onions (4 medium)
Potato Wedges Oven Fresh Seasoned
By marilyncardoza
Preheat an oven to 425 degrees F (220 degrees C)
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 2 russet potatoes, scrubbed and cut into eighths
Chicken Guacamole Melts
By marilyncardoza
Preheat oven to 425 degrees F and line a baking sheet with foil
- 4 ciabatta rolls, halved lenghtwise
- 2 cups cooked boneless, skinless chicken breasts chunks
- 2 ripe avocados, pitted, peeled and coarsely mashed
- 1 (1-oz) package MPK Foods Mild or Spicy Guacamole Seasoning Packet
- 4 slices Sargento Chipotle Cheddar Cheese
- 4 strips precooked thick cut bacon, halved
- Salsa verde (optional)
Sweet-n-Spicy Pickle Spears
By marilyncardoza
In a medium sized sauce pot, bring vinegar and water to a boil
- 1 * 1 quart glass Mason jar
- *
- 1 * 1 cup cider vinegar
- 1/2 * 1/2 cup water
- 1 * 1 round teaspoon Kosher or sea salt
- 2 * 2 round tablespoons sugar
- 3 * 3 cloves garlic, crushed or halved
- * A few fresh bay leaves
- * A small handful of fresh dill
- 1 * 1 Fresno pepper
- 1/4 * 1/4 red onion, chopped or sliced
- * A few black peppercorns
- 1 1/2 * 1 1/2 teaspoons mustard seed, half a palmfull
- 1 1/2 * 1 1/2 teaspoons coriander seeds, half a palmfull
- 4 * 4 large Kirby cucumbers, quartered lengthwise
Vegetable - Campbell's Green Bean Casserole
By marilyncardoza
Mix soup,milk,soy,black pepper,beans and2/3 cup onions in 1 1/2-qt
- 1 can (10 3/4oz) Campbell's Cream Of Mushroom Soup
- 1/2 cup milk
- 1 tsp. soy sauce
- Dash ground pepper
- 4 cups cooked cut green beans
- 1 1/3 cups French Fried Onions
Chili-Rubbed Steak Tacos
By marilyncardoza
In a small bowl stir together chili powder, garlic, cinnamon, salt and cayenne pepper
- Avocado Lime Salsa:
- 1 tablespoon chili powder
- 2 cloves garlic, minced
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- A pinch cayenne pepper
- 1 1/4 pound top sirloin steaks cut 1-inch thick
- 12 small corn tortillas (5 to 6 inches in diameter)
- 3 cups shredded red cabbage
- 1/2 cup chopped cilantro leaves
- 1 lime, cut into wedges
- 2 cups Avocado Lime Salsa, recipe follows
- 1 large cucumber peeled, seeded and cut into chunks (about 2 cups)
- 2 avocados, cut into chunks
- 1/2 red onion, diced
- 2 limes, juiced (about 1/4 cup)
- Salt
- 1/4 cup chopped cilantro leaves
- 2 jalapeno chiles, chopped, plus more to taste