Marilyncardoza's profile page
Recipes
Spinach, Creamed w/Parmesean
By marilyncardoza
Serves 6
- 2 cups milk
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 1/2 teaspoon pumpkin pie spice
- Kosher salt and freshly ground pepper
- 1/4 cup grated Parmesean
- 2 (10 oz) packages frozen chopped spinach, thawed and drained
Pasta - Unstuffed Shells
By marilyncardoza
Wring spinach dry in a clean dishtowel
- 1 16-ounce bag organic, frozen spinach, defrosted
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 small onion, finely chopped
- 3 cloves garlic, finely chopped
- Salt and pepper
- 2 tablespoons flour
- 2 cups milk
- Nutmeg, to taste
- 1 pound medium shell pasta (about 1-inch shells dry)
- 1 1/2 cups fresh sheep’s milk or cow’s milk ricotta cheese
- 1 tablespoon lemon zest
- 2 tablespoons fresh thyme, chopped
- 1/2 pound mozzarella, diced or shredded
- 1 cup shredded Pecorino (sheep’s milk) or Parmigiano-Reggiano (cow’s milk) cheese
Stuffed Bella Mushrooms
By marilyncardoza
Wipe mushrooms clean with a damp cloth
- 16 * 16 baby portobello mushrooms, creminis
- 1 * 1 pound ground chicken or turkey breast
- 1 * 1 teaspoon fennel seeds, 1/3 palmful
- 1 * 1 small onion, finely chopped
- 3 * 3 cloves garlic, grated or finely chopped
- 1 * 1 lemon
- 1 * 1 cup shredded Asiago cheese
- 1/2 * 1/2 cup breadcrumbs, a couple of handfuls
- 1 * 1 10-ounce box frozen chopped spinach, defrosted and wrung of excess liquid
- * Salt and pepper
- 2 * 2 tablespoons EVOO – Extra Virgin Olive Oil
- 1/4 * 1/4 cup pine nuts or chopped almonds
Chicken - Stuffed Eggplant and Chicken Parm with Tomato-Basil Sauce
By marilyncardoza
Salt eggplant and drain on paper or kitchen towels 20 minutes
- For the Tomato Basil Sauce:
- 1 medium-size firm eggplant, top trimmed and skin from 2 opposite sides removed, sliced lengthwise into 4 steaks about 1/2-inch thick
- Salt
- ..
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 small onion, finely chopped
- 2 large cloves garlic, finely chopped
- 1 cup chicken stock
- 2 cans San Marzano tomatoes
- 2 cups passata .
- A few leaves torn basil
- Sea salt, to taste
- ..
- 1 cup fine breadcrumbs
- 1 cup panko breadcrumbs
- 1 cup grated Parm cheese
- Zest of 1 lemon
- 1/4 cup flat leaf parsley, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- Flour, for dredging
- 3 eggs, beaten
- 2 boneless, skinless chicken breasts, halved across forming 4 large cutlets then pounded very thin
- Pepper
- 8 thin slices fior di latte or fresh mozzarella
- Olive oil, for shallow frying
- 1 pound spaghetti, for side dish, optional (crusty bread is fine for mopping as well)
Chicken or Beef Tacos and Mean Green Rice Joly Mole-Rubbed
By marilyncardoza
Bring 1 1/2 cups stock and butter to a boil
- 3 * 3 cups chicken stock, divided
- 1 * 1 tablespoon butter
- 1 * 1 cup white rice
- 1 * 1 cup packed spinach leaves
- 1/2 * 1/2 cup packed cilantro leaves
- 1 * 1 jalapeño or serrano pepper, seeded and chopped
- 4 * 4 scallions, finely chopped
- 1 * 1 ancho pepper, seeded and stem removed
- 1 * 1 15-ounce can diced fire-roasted tomatoes
- 2 * 2 tablespoons tomato paste
- * Salt and pepper
- 1 * 1 tablespoon chili powder
- 1/2 * 1/2 tablespoon unsweetened cocoa powder, half a palmful
- 1/4 * 1/4 teaspoon ground cinnamon
- 4 * 4 6-ounce pieces chicken breast or 4 flat-iron steaks
- 12 * 12 flour tortillas
- 2 * 2 tablespoons vegetable oil
- 1 * 1 large onion
- 1 * 1 large bell pepper, seeded and thinly sliced
- 1 * 1 cup hot pickled vegetables (giardiniera salad), drained and chopped
- 1 * 1 Haas avocado, thinly sliced
- 1 * 1 lime
Risotto and meatballs
By marilyncardoza
Preheat oven to 400˚F. Place the tomato sauce and stock in medium saucepot and heat over low heat
- 1 · 1 28-ounce can tomato sauce or puree
- 1 · 1 quart chicken stock
- 2 · 2 tablespoons EVOO – Extra Virgin Olive Oil, plus some for liberal drizzling
- 1 · 1 small onion, finely chopped
- 3 · 3 cloves garlic, minced or grated
- 1 1/2 · 1 1/2 cups Arborio rice
- 2 · 2 tablespoons tomato paste
- 1/2 · 1/2 cup dry white wine
- · Salt and pepper
- 2 · 2 tablespoons butter
- 3/4 · 3/4 cup grated Parmigiano-Reggiano cheese, divided
- · A handful of fresh basil leaves, torn or thinly sliced
- 1/3 · 1/3 cup breadcrumbs, eyeball it
- 1/4 · 1/4 cup milk
- 1 · 1 egg
- 3/4 · 3/4 pound ground beef, pork and veal mix
- 3 · 3 tablespoons finely chopped flat-leaf parsley, a small handful
Tomato, Onion and Cucumber Salad
By marilyncardoza
Dress the tomatoes, onions, and cucumber with olive oil, red wine vinegar, salt, and pepper
- 5 medium plum tomatoes, halved lengthwise, seeded, and thinly sliced
- 1/4 red onion, peeled, halved lengthwise, and thinly sliced
- 1 Kirby cucumber, halved lengthwise and thinly sliced
- A generous drizzle of extra-virgin olive oil, about 2 tablespoons
- 2 splashes red wine vinegar
- Coarse salt and black pepper
Vegetable Beef and Barley Soup
By marilyncardoza
Brown Beef in frying pan with oil, S&P
- 2-lbs of beef stew meat
- 1-lrg onion diced
- 3 -celery stalks washed and chopped
- 12 -baby carrots
- 3 -yukon gold potatoes peeled and cubed
- 1 -can sweet corn drained
- 1 -can green beans
- 28 oz- diced tomatoes (do not drain)
- 36 oz- beef broth
- 2 -bay leaves
- 4-tsp garlic powder
- Salt & Pepper to taste
- 1-tsp Oil
- 4-cups of water
- 2-cups barley
VEGETABLE EASY BAKED CHEESE TWIST
By marilyncardoza
HEAT oven to 375ºF. MIX first 3 ingredients in large bowl until well blended
- 2 eggs
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1/2 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
- 3 cups frozen broccoli cuts, thawed, drained
- 1/2 lb. fresh mushrooms, cut into quarters
- 1/2 cup cherry tomatoes, cut in half
- 4 green onions, sliced
- 2 cans (8 oz. each) refrigerated crescent dinner rolls
Quesadilla Casserole
By marilyncardoza
Preheat oven to 400˚F. In a skillet, heat the oil over medium heat
- 3 · 3 tablespoons vegetable oil
- 3/4 · 3/4 cup chopped onion
- 1 · 1 29-ounce can black beans, drained, 1/2 cup liquid reserved
- 1 1/2 · 1 1/2 cups frozen corn kernels, thawed
- 1/2 · 1/2 cup chopped flat-leaf parsley
- 5 · 5 10-inch flour tortillas
- 8 · 8 ounces Monterey Jack cheese, shredded
- 1 · 1 cup store-bought green enchilada sauce