Recipe box | Marylou | Copy Me That

Was good, used minced Anaheim pepper and chipotle powder, used less spicey than called for. Used lime juice , didn’t have a lime on hand. Served with cut up tomatoes and guacamole.

cooking.nytimes.com

Marylou

Scones

rosehillsourdough.com

Marylou

Coffee,Malted Milk Latte

Meh, not really worth the bother.

food52.com

Marylou

Dried Fruit, Nuts & Seeds Loaf

10/24 Kind of dry, no sugar, no fat, no taste, lol, strictly for breakfast

cotswoldflour.com

Marylou

Pumpkin Crumb Cake

cooking.nytimes.com

Marylou

Easy Bearnaise Sauce Recipe (The Best Steak Sauce)

too much fat for me

platingsandpairings.com

Marylou

Country Bread

tartinebakery.com

Marylou

Tartine's Quiche, Potato Crusted

I kinda made this I mixed recipes with potato quiche. Next time I will follow this and have it with a salad- no veggies inside quiche

alexandracooks.com

Marylou

Broccoli and Cheddar Soup

I think combining this with the potatoe broccoli puree might work, use only 1 cup of half and half and use the potatoes and leeks from the other recipe or just combine both half recipes.

cooking.nytimes.com

Marylou

Pureed Potato and Broccoli Soup with Parmesan Croutons

I think combining this with broccoli and cheddar soup might work

cooking.nytimes.com

Marylou

Mashed Potatoes

cooking.nytimes.com

Marylou

Creamy Sun-Dried Tomato Pasta

I screwed up cooking the shallots and tomatoes too long but I don’t think that much oil is needed, cut down! 10/24 , maybe just ½ a recipe with grilled steak or chicken- to be continued.....

cooking.nytimes.com

Marylou

Chicken Stock

loved the taste but lots of work. I think next time I will just get a bunch of wings- roast them and use the pressure cooker for a smaller amount but less work. watch Helen Rennie on utube instant pot chicken stock

cooking.nytimes.com

Marylou

Mushroom Stroganoff

I think this might be good with grilled sliced flat iron steak

cooking.nytimes.com

Marylou

Salted Caramel Nut Tart with Rye Crust

I used my pecan tart instead of the caramel. Make sure it is really bubbling, the last batch I didn’t and the middle was grainy

kingarthurbaking.com

Marylou

Raisin-Pecan Rye Bread

So good as a breakfast bread Used 1 full cup of pecans and did it in the large Pullman pan ( used aluminum foil wedge for the last ⅓ or so of the pan)

kingarthurbaking.com

Marylou

Chicken Schnitzel Sandwich with Lemony Arugula & Berry Mayo

Too much lemon in the arugula and more dressing than needed. Like the cranberry mayo mix for the sauce.

food52.com

Marylou

Greek Beef Gyros with Tzatziki Sauce

So good with naan and fresh feta, mint and tomatoes

myyearwithchris.wordpress.com

Marylou

Chicken Au Poivre

cooking.nytimes.com

Marylou

Stuffed Portobello Mushrooms with Cheddar and Prosciutto

americastestkitchen.com

Marylou

Stuffed Portobello Mushrooms

cooking.nytimes.com

Marylou

Flourless Dark Chocolate Cake

tasteofhome.com

Marylou

Thin and Crispy Oatmeal Cookies

melskitchencafe.com

Marylou

Italian Wedding Soup

cooking.nytimes.com

Marylou

Parmesan-Crusted Chicken

cooking.nytimes.com

Marylou

The Best Sous Vide Pot Roast Braised Tender with Gravy

don't use pepper or garlic in sous vide bag

goodgriefcook.com

Marylou

Italian Wedding Soup with Turkey Meatballs

used ground beef, started with mir prox ( carrot, celery onion) cooked pasta separately could use more than ¾ cup, very fresh tasting with french bread

cooking.nytimes.com

Marylou

Brown Butter Peach Cake

cooking.nytimes.com

Marylou

One-Pot Chicken and Rice with Caramelized Lemon

I don't like chicken fat soaking the rice and than the rice bloats up and is greasy, no not for me

cooking.nytimes.com

Marylou

Chocolate Doughnut Muffins

cooking.nytimes.com

Marylou