MaryGladys' profile page
Recipes
Nutty Toasted Snack Mix
By MaryGladys
Spread almonds in a single layer in shallow pan
- 1 cup whole natural almonds
- 2 cups wheat, rice or corn squares cereal
- 1 1/2 cups small pretzels
- 1 cup toasted oat cereal
- 1 cup sesame sticks, optional
- 2 tsp garlic powder
- 1/4 cup butter melted
Breakfast Turkey Sausage Gobble Sandwich
By MaryGladys
In medium non-stick skillet over medium heat, saute patties 3 minutes on each side until browned, but not cooked th...
- 1/2 lb turkey breakfast sausage cut into 3-1/2 X 1/4-inch patties
- 1 Package (8 ounces) frozen egg substitute defrost according to package
- 1 Tbs green onions thinly sliced
- 1 Tbs pimientos chopped
- 1/4 tsp pepper
- Vegetable cooking spray
- 2 Slices low-fat American cheese cut in half
- 8 Slices whole wheat bread lightly toasted
Slow Cooker Orange Chicken
By MaryGladys
This recipe is so easy, just add the ingredients to the slow cooker and turn it on! Sweet orange chicken with flavo...
- 6 boneless skinless chicken breasts
- 1/2 teaspoon ginger
- 1 teaspoon salt
- Pepper
- 8 ounces frozen concentrate orange juice
- 1 1/2 cups coconut, shredded
- 2 cups orange segments or canned, mandarin oranges
- 2 green onions, chopped
Breakfast Waffle Club Sandwich with Honey Apple Syrup
By MaryGladys
To prepare syrup, place 1/2 cup honey and apple juice in small saucepan over medium heat; heat through
- 3/4 cup honey, divided
- 1/4 cup apple juice
- 2 Tbs butter or margarine
- 2 crisp, red apples, cored and sliced
- 8 frozen waffles, toasted
- 8 thin slices ham
Braised Chicken with Herbs and Shallots
By MaryGladys
Preheat oven to 350°F. Dredge chicken thighs in flour to coat
- 4 fresh chicken thighs
- 1/2 cup flour
- 2 Tbs olive oil
- 6 shallots, coarsly chopped
- 3 clove garlic, crushed
- 1/4 cup chicken stock
- 2 Tbs balsamic vinegar
- 1 1/2 cups chicken stock
- 2 tsp crushed dried rosemary
- 1 tsp crushed dried thyme
- 1 tsp crushed dried basil
- 1 tsp crushed dried marjoram
- 1/4 tsp salt
- 1/8 tsp ground black pepper
Peach Foldup Tart
By MaryGladys
Preheat an oven to 375F. In a bowl, combine the peaches, sugar and flour and toss to mix
- 3 cups sliced fresh California peaches
- 1/4 cup sugar
- 1 Tbs all-purpose flour
- 2 Tbs fresh lemon juice
- 1 sheet prepared puff pastry dough, 10x16 inches and 1/4 inch thick, thawed
- 1 Tbs unsalted butter, cut into small pieces
Buttermilk Almond Scones
By MaryGladys
Toast almonds; cool, then crumble and set aside
- 2 cups sliced almonds, toasted
- 4 cups all-purpose flour
- 4 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup granulated sugar
- 1 1/4 cups buttermilk (or nonfat yogurt, if desired)
- 1 egg
- 2 tsp almond extract
- 1/2 cup butter
- 2 Tbs heavy cream
- 1/4 cup Granulated sugar
Penne with Zucchini and Parmesan
By MaryGladys
Cook pasta according to package directions
- 1 lb Penne, Mostaccioli or other medium pasta shape, uncooked
- 1 lb medium zucchini
- 2 Tbs butter or margarine
- 1 Tbs olive or vegetable oil
- 1 large clove garlic, minced
- 1/4 tsp hot red pepper flakes or to taste
- 2/3 cup freshly grated Parmesan cheese
- Grated Parmesan cheese to taste
Butterscotch Sticky Buns
By MaryGladys
Melt 2 tablespoons butter in 13 x 9-inch baking pan in preheated 375° F
- 5 Tbs butter or margarine, divided
- 2 packages (8 ounces each) refrigerated crescent dinner rolls
- 1 2/3 cups (11-ounce package) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels, divided
- 1/2 cup chopped pecans
- 1/4 cup granulated sugar
- 1 1/2 tsp lemon juice
- 1 1/2 tsp water
- 1 tsp ground cinnamon
Buried Coal-Cooked Lobsters in the Shell
By MaryGladys
Prepare an outdoor charcoal grill, filling the fire bed 6 to 8 inches deep
- 6 2 1/2-pound live lobsters
- 5 lbs damp seaweed (available from your fish seller)