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Recipe box | Marylou | Copy Me That

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https://www.copymethat.com/recipebox/marylou/2845920/?page=2&i=1sir8s62

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Marylou

Craig Claiborne's Pasta Con Asparagi

Caveats- 1-make sure asparagus are tender before removing from pan.2- All cooking is done once eggs are added, only simmer or the sauce gets too thick. 3 -in the picture the tomatoes are obviously grated, not put through a sieve.

food52.com

Marylou

Instant Pot Mushroom Risotto

Added some roasted turkey from the deli ( wanted to add protein plus needed to finish the turkey)

damndelicious.net

Marylou

Mushroom and Eggplant Yassa

cooking.nytimes.com

Marylou

Tomato Risotto

cooking.nytimes.com

Marylou

Caramelized Zucchini Pasta

cooking.nytimes.com

Marylou

Ham and Cheese Slab Quiche

cooking.nytimes.com

Marylou

Eggplant Lasagna

cooking.nytimes.com

Marylou

Cream Cheese Chicken Enchiladas

Horrible, don’t even think about making these

jeviko.com

Marylou

Buttermilk Bar Doughnuts

bakefromscratch.com

Marylou

donut-Old-Fashioned Buttermilk Bar Donuts

thekitchn.com

Marylou

donuts- Buttermilk Bars

beyondthechickencoop.com

Marylou

Chewy Granola Cookies

Good right out of oven, used macadamia nuts, no coconut used Michael’s lemon pistachio granola. Made aug 24

melskitchencafe.com

Marylou

Garlic Chicken with Guasacaca Sauce Recipe (With Video)

cooking.nytimes.com

Marylou

Spiedie Chicken Breasts with Buttered Broccoli

Meh, didn’t like the broccoli and too much oregano made Aug 24

cooking.nytimes.com

Marylou

Pesto Pasta- broccoli-walnut

Added half basil leaves with the mint and some walnuts to the vita mixer needs more basil made 8/24

cooking.nytimes.com

Marylou

Roasted Tomato Tart with Ricotta and Pesto

cooking.nytimes.com

Marylou

Broccoli Pesto

cooking.nytimes.com

Marylou

Fresh Tomato, Basil and Prosciutto Pasta

Not crazy about prosciutto, something about the cured part like a scab of skin made 8/24

cooking.nytimes.com

Marylou

Chocolate wafers for icebox cake

You don’t need to roll these into a cylinder just get your scale and roll like small meatballs about 15gram balls. You can freeze them on a cookie sheet and then when frozen put in freezer bag for ready to bake. Made 8/24 2nd time for ice cream sandwiches but could be ok for cookies if added nuts to it

joyofbaking.com

Marylou

Shrimp Linguine with Herbs, Corn and Arugula

cooking.nytimes.com

Marylou

Millionaire's Meatloaf

cooking.nytimes.com

Marylou

Maple-Glazed Meatloaf

Loved the top, you could take it out anytime after 150 degrees. Need to put it on aluminum foil with slits for drainage don’t throw out maple syrup mix. Baste the loaf

cooking.nytimes.com

Marylou

Fancy Meatloaf

I transferred it to a ¼sheet pan to finish in oven. Made 8/24

cooking.nytimes.com

Marylou

Sour Cream and Fruit Scones

Fresh Peach tasted great, make sure you put it in freezer for 10 minutes and sprinkle a touch of cinnamon on it . Used 1 large peach. 8/24

cooking.nytimes.com

Marylou

Greek Meatballs

cooking.nytimes.com