Marilyncardoza's profile page
Recipes
Pork Chops in Mulled Cider Brine with Onion Gravy
By marilyncardoza
Courtesy of Rachel Ray Serve with potato pancakes, mashed potatoes
- For the brine:
- 2 quarts cider plus 1/2 cup for gravy
- 4 bay leaves
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 1 star anise
- 1 strip orange rind studded with 2 or 3 cloves
- 1 small onion, quartered
- 5 to 6 peppercorns
- 5 to 6 juniper berries, optional
- 8 to 10 cups ice, optional
- 6 to 8 large, bone-in pork chops
- Flour for dredging plus 4 tablespoons
- 3 to 4 tablespoons vegetable or olive oil
- 4 tablespoons butter
- 6 medium onions, sliced
- 1 large bay leaf
- Salt and pepper
- 1/4 cup brandy, Calvados or dry sherry, optional
- 1 quart chicken stock
Vegetable Chowder
By marilyncardoza
Heat EVOO in a large soup pot over medium-high heat
- 1/4 cup EVOO – Extra Virgin Olive Oil
- 1 large bulb of fennel, quartered and thinly sliced
- 1 pound butternut squash, diced 1/2-inch
- 2 to 3 carrots, peeled and thinly sliced
- 2 large parsnips, peeled and thinly sliced
- 1 medium onion, chopped
- 2 leeks, halved and thinly sliced
- 4 cloves garlic, thinly sliced
- 1 large fresh bay leaf
- 2 tablespoons each chopped thyme, parsley and rosemary
- 1 teaspoon each dried sage and marjoram
- 3 cups vegetable or chicken stock
- 4 tablespoons butter
- 4 tablespoons flour
- 3 cups whole milk
- Salt and pepper
- Grated nutmeg, to taste
- Oyster crackers, for serving
Chicken - Garlic-Bread Chicken Nuggets with Balsamic Ketchup
By marilyncardoza
Place the flour in a shallow dish; season with salt and pepper
- 1 cup flour
- Salt and pepper
- 3 eggs
- 1 cup panko breadcrumbs
- 1 cup freshly grated Parmigiano-Reggiano
- 1/2 cup fine dried breadcrumbs
- 1/3 cup flat-leaf parsley (a small handful), finely chopped
- 2 teaspoons granulated garlic
- 1 teaspoon dried oregano
- Olive oil or vegetable oil, for shallow frying
- 1 1/2 to 2 pounds chicken tenders, halved crosswise
- 1 cup ketchup
- 3 tablespoons aged balsamic vinegar - See more at: http://www.rachaelrayshow.com/recipes/21154_garlic_bread_chicken_nuggets_with_balsamic_ketchup
Corn Chip Crescent Tacos
By marilyncardoza
Place wire rack on 2 or 4 juice glasses to raise it off the work surface so the taco shells will drape down over th...
- Crescent Taco Shells
- 1 can Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 2 tablespoons olive oil
- 1 wire rack to cool/form the shells
- Fillings and Toppings
- 2 cups beef and/or bean chili
- 2 cups corn chips
- Shredded cheese
- Shredded lettuce
- Chopped tomatoes
- Sour cream
- Hot sauce, if desired
Spaghetti Bacon ,Leek and Tomato
By marilyncardoza
Trim tough tops and root ends of the leeks
- 3 leeks
- 2 tablespoons EVOO - Extra Virgin Olive Oil
- 6 slices center-cut bacon, thinly sliced
- 3 cloves garlic, very thinly sliced or chopped
- Salt and pepper
- 1 28-ounce can Italian whole tomatoes in purée
- 1/4 cup flat-leaf parsley, chopped
- 1 pound spaghetti
- Freshly grated Parmigiano-Reggiano cheese
- A handful of fresh basil, thinly sliced or chopped
Brunch - Monkey Bread French Toast Casserole
By marilyncardoza
serves 6
- 1/2 pound bacon, chopped
- 1 tablespoon softened butter, for greasing dish
- 8 large eggs, beaten
- 3 cups milk
- 1/2 cup maple syrup
- 2 teaspoons cinnamon
- Salt
- 2 loaves banana bread, cubed and toasted (about 5 to 6 cups)
- 3 large bananas, peeled and sliced
- 1 cup toasted walnuts, chopped
- 1/2 cup maple syrup
Potato Pancakes
By marilyncardoza
Set up a bowl of cold salted water
- 6 medium potatoes
- Salt and pepper
- 1 small onion
- 1 teaspoon ground thyme
- 1 large egg
- 1/4 teaspoon baking powder
- 2 tablespoons flour
- Vegetable oil, for frying
Tri-Tip Roast
By marilyncardoza
Place in slow-cooker, fatty side up Whisk marinade ingredients together and pour over meat Cook on low setting for
- Marinade: (suggested for 4-6lbs of meat)
- 1/4 cup worcestershire sauce
- 1 tbs of garlic, onion, celery salt
- 3 tbs liquid smoke
- fresh-cracked pepper
Brunch - French Toast Casserole
By marilyncardoza
serves 6-8
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 2 pounds breakfast sausage or Italian sweet sausage, casings removed
- 1 tablespoon thyme, finely chopped
- 3 to 4 leaves sage, finely chopped
- 1 tablespoon plus 1 stick butter, divided
- 1 loaf Pullman bread, cubed and toasted (about 5-6 cups)
- 1 cup pecans, toasted and chopped
- 2 apples, diced
- 12 large eggs, beaten
- 1/2 cup maple syrup plus 1/4 cup
- 3 cups milk
- 2 teaspoons cinnamon
- Salt
- Peel of 1 lemon
- 1 cinnamon stick
Steak Tacos with Bloody Maria Salsa
By marilyncardoza
For the steak, rub meat with Worcestershire sauce, coat lightly in oil and rub in the paprika, garlic, onion, sal...
- For the Steak:
- 2 pounds flank steak
- 2 tablespoons Worcestershire sauce
- Olive or canola oil, for drizzling
- 2 teaspoons smoked paprika
- 2 large cloves garlic, finely chopped
- 1 teaspoon granulated onion
- Coarse black pepper, kosher salt
- For the Bloody Maria Salsa:
- 5 to 6 vine-ripe or plum tomatoes, seeded and diced
- 2 to 3 ribs celery with leafy tops, finely chopped
- 1/2 cup chopped red onion
- 1/4 cup pimiento-filled green olives, chopped
- 2 jalapeño peppers, seeded and chopped
- 1 rounded tablespoon prepared horseradish
- Juice of 1 lime
- Salt and coarse black pepper, to taste
- A small handful cilantro, chopped
- 1 to 2 shots tequila
- 12-16 corn tortillas
- Chopped crisp lettuce