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Recipes
Pumpkin Chocolate Chip Cupcakes w/Sea Salt Caramel Almond Glaze (Vegan)
By marilyncardoza
Preheat oven to 350 F. Spray cupcake pan with Pam or similar oil spray
- 1 15 oz can pureed pumpkin (I used Trader Joe's brand)
- 2 cups of sugar
- 1/2 cup canola oil
- 1 tsp. vanilla
- 2 cups flour (whole wheat or white)
- 1 tsp baking powder
- 2 tsps. baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 cloves
- 1 cup semisweet chocolate chips
- Glaze...
- 1/2 cup Earth Balance
- 1/4 cup Almond Milk
- 1-2 cups brown sugar
- 1 cup almonds
- 1 tsp sea salt
- 1 tsp cornstarch
Chinese Noodles
By marilyncardoza
Mix soy sauce sugar, and rice vinegar
- 1/2 lb. chow mein noodles
- 1/2 brown onion, quartered and thinly sliced
- 2 slices ginger, minced
- 1 TB soy sauce
- 1 tsp. sugar
- 1 TB rice vinegar
- 2 TB oil for stir frying, or more as needed
- ! C bean sprouts, washed and drained
Crispy Fish With Tomato and Leek Saute crispy-fish-tomato-leek-saute
By marilyncardoza
Heat oven to 400° F. In a food processor, pulse the bread, rosemary, and 1 tablespoon of the oil until coarse cru...
- 1 slice white bread, torn into pieces
- 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
- 2 tablespoons olive oil
- 4 6-ounce pieces tilapia or striped bass fillet
- 1 tablespoon Dijon mustard
- 2 leeks (white and light green parts), cut into half-moons
- 2 cloves garlic, chopped
- 1 pint cherry tomatoes, halved
- kosher salt and black pepper
Easy Crescent Taco Bake
By marilyncardoza
A 4.5-oz can of Old El Paso® chopped green chiles can be added to the meat mixture
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 1 lb lean (at least 80%) ground beef
- 3/4 cup Old El Paso® Thick 'n Chunky salsa
- 2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
- 1 cup shredded Cheddar cheese (4 oz)
- Shredded lettuce, as desired
- Diced tomato, as desired
Turkey Club Enchilada Casserole
By marilyncardoza
Yields: 6 servings
- For the Skillet Gravy:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups chicken or turkey stock
- 1 2- to 2 1/2-pound cooked roast turkey breast
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 1/4 to 1/3 pound center-cut smoky bacon or Apple wood bacon (such as Oscar’s Hickory House Warrensburg)
- 2 medium or 1 large onion, finely chopped
- 4 cloves garlic, finely chopped
- 2 jalapeño or Fresno peppers (seeded for a milder filling), chopped
- 1 tablespoon ground cumin, scant palmful
- Black pepper
- 1/4 cup cilantro or parsley, finely chopped
- Juice of 1 lime
- 2 tomatoes, seeded and chopped
- Salt
- 16 corn tortillas or 12 6-inch flour tortillas
- 4 tablespoons butter
- 3 tablespoons flour
- 2 1/2 cups milk
- 3 cups Monterey Jack cheese or a combo of Monterey and Pepper Jack
- 1 4-ounce tin diced green chilies, well drained
Strawberry Angel Food Trifle
By marilyncardoza
Tear angel food cake into medium pieces
- (1) angel food cake 24 oz. container frozen strawberries, sliced with sugar added, thawed 3 cups sugar free vanilla pudding 16 oz. container of whipped cream, slightly less than the whole container Fresh strawberries for garnish
Ham and Veggie Crescent Wreath
By marilyncardoza
Step 1 Heat oven to 375°F
- 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1 container (8 oz) pineapple cream cheese spread
- 1/3 cup chopped cooked ham
- 1/4 cup finely chopped yellow bell pepper
- 1/4 cup finely chopped green bell pepper
- 1/2 cup chopped fresh broccoli florets
- 1 tablespoon chopped red onion, rinsed, patted dry
- 6 grape tomatoes or small cherry tomatoes, quartered
Rocco DiSpirito's "My Mama’s Meatballs"
By marilyncardoza
Yields: 6 Low Calorie 250
- Olive oil cooking spray
- 2 cloves garlic, divided
- 1/3 cup chopped onion, divided
- Pinch of crushed red pepper
- 1 cup fat-free, reduced-sodium chicken broth, such as Swanson’s, divided
- 1 1/2 cups Redpack tomato purée
- 1 1/2 cups Redpack diced tomatoes
- 1/2 medium eggplant, cut in half lengthwise
- 6 ounces lean ground turkey breast, such as Jennie-O
- 4 ounces 96% lean ground beef, such as Laura’s Lean
- 2 ounces extra-lean ground pork, such as Farmer John
- 1 large egg white
- 1/4 cup chopped fresh flat-leaf Italian parsley
- 1/2 ounce Parmigiano-Reggiano, grated
- 2 cups puffed Kamut cereal, such as Arrowhead Mills
- Salt
Crockpot french dip sandwiches
By marilyncardoza
Pour beef broth, french onion soup, and beer into crockpot Put tenderloin or roast in crockpot as a whole Cook on l...
- 1 can french onion soup (10.5 oz)
- 1 can beef broth (10.5 oz)
- 1 can or bottle of beer (12 oz)
- 1-3 lbs of pork tenderloin or some kind of roast
- french rolls or something similar
- swiss or provolone cheese slices
- Process
Vampire Tacos
By marilyncardoza
Vampire tacos . . . meat cooked rare and a good amount of garlic to scare away the vampires! Serve with some tortil
- MARINADE:
- 1 pound flank or skirt steak
- 1/2 cup soy sauce
- 4 cloves garlic, sliced
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 package corn tortillas
- 3 cups shredded cheddar cheese
- SAUCE:
- 2/3 cup mayonnaise
- 3 cloves garlic, finely minced
- 2 to 3 chipotle peppers, finely chopped
- 2 tablespoons lime juice
- 1/2 teaspoon salt
- ASSEMBLE WITH:
- 1 cup guacamole
- 1 cup pico de gallo
- 1/2 cup cotija cheese or queso fresco
- 1 cup cilantro leaves, optional