2Tablespoons Olive Oil 2pounds whole small carrots, peeled, tops on, and halved lenghtwise
1/4 teaspoon salt
4 cloves garlic
2/3 cup whipping cream
1/8 teaspoon cayene pepper
Garnish with Snipped Italian (flat leaf) parsley
In extra large skillet cook carrots, cut side down, in hot oil. Sprinkle with salt. Cook, covered, for 10 minutes. Uncover. Turn carrots, add garlic. Cover and continue cooking for 10 minutes more or until carrots are tender and both sides are golden brown. During cooking, gently shake skillet occasionally to prevent carrots from sticking. Transfer carrots to serving plate, cover and keep warm.
Add cream and cayenne pepper to skillet. Bring to a boil. reduce heat; boil gently, uncovered, for 2 to 4 minutes until cream is slightly thickened. pour over carrots. serve immediately.
makes 6 (1/2 cup) servings
You're welcome to try any of Mary's favorite recipes. You can also submit your own favorite recipe, we'll try it out and post it here. Of course we'll give you credit for any recipe you submit. Email your recipe to email@example.com
1 lb rigatoni macaroni
1 14 1/2 ounce can of stewed tomatoes
1 jar "Cheeze Whiz"
6 slices yellow american cheese (or more)
Cook pasta according to directions on box. Drain pasta and stir in Cheeze Whiz. Drain and cut tomatoes into chunks.. Add to pasta mixture. Put pasta mixture into oven proof dish. Cover top of pasta with american cheese. Bake at 350 degrees for 30 minutes. Raise heat to 450 and bake until american cheese starts to brown. .
4pounds lean beef short ribs; cut in 3 inch lenghts 2teaspoons thyme 2teaspoon rosemary; crushed 4cloves garlic; minced 1tablespoon butter 1tablespoon vegetable oil 5carrots, medium size; sliced
1/2 cup chopped onion
1/3 cup chopped parsley
1/2 cup red wine vinegar
1tablespoon ketchup or tomato paste 2tablespoon light brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Place ribs on broiler pan; sprinkle half the thyme, rosemary and garlic
Broil 6 inches from heat 5 minutes, turn ribs; sprinkle with remaining herbs and garlic; broil 5 minutes longer; drain on paper towel
Reduce oven temp to 300 degrees
In Dutch Oven or over table casserole, melt butter with oil
Add carrots and onions; saute until soft, about 3 minutes
Add parsley, vinegar, tomato paste, brown sugar, salt and pepper
Stir in broth, add ribs to coat; cover
Braise in oven for 2 hours or until ribs are tender
Mac & Cheese; the ultimate comfort food. This recipe makes, by far, the best Mac & Cheese around. Easy to make and great as a leftover.
John Magnussen was an elevator mechanic (IUEC Local 1) that I worked with. An unlikely source for such a delicious cheese cake. .
Artichoke Pie? Sounds gross but, it is surprisingly very good. Great as a side dish for dinner, BBQ's or picnics. Easy to make and great nuked the next day.
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter (1/2 stick)
1 teaspoon cinnamon
3 8 ounce packages of "Philadelphia" brand cream cheese
1 cup sugar
1 teaspoon vanilla
1 cup heavy cream
CRUST: soften butter, mix all ingredients together. Press on bottom and sides of buttered spring form pan.
FILLING Beat warm cream cheese in a mixer till light and fluffy, beat in sugar, mix well. Add eggs, one at a time, add vanilla, add heavy cream and continue beating on high till batter gets thick and creamy. Pour into pan. Bake at 325 degrees for 60 minutes. Shut off the oven and leave the cheese cake in for up to 45 minutes. (depending on your oven)
2 frozen pie crusts (one to use as top cover)
1 package frozen artichokes
1/2 16 ounce mozzarella cubed
3/4 pounds sauteed Italian sausage meat
(out of casing) (we use hot sausage)
1 tablespoon olive oil
garlic, salt, pepper, grated cheese
Cook artichoke following package direction, then sautee in 1 tbls of oil until tender. Beat 4 eggs, mix with cubed mozzarella and grated cheese. Spice with garlic, salt and pepper to taste. Put artichokes in pie crust, add sauteed sausage, pour in mozzarella cheese mixture. Use the second pie crust as a lid to cover pie and bake at 350 degrees for 40 minutes.
Anthony loves this side dish, great for holiday tables. Very colorful and great tasting.
Best Short Rib recipe ever. Served over noodles makes for a great meal.