Recipes by Marlene Baird (Page 6)

United States Chef

	Champagne Chicken Breasts by Marlene Baird So rich and thick and creamy, you can’t believe it. This Champagne Chicken is out of this world.Heat oil in pan on medium-high heat. Add chicken. Cook until browned-5 minutes per side. Remove from pan. Place in a covered dish.Meanwhile, cook linguine according to package directions.Add ½ up champagne. Stir. Reduce by half; about 3…	1 vote 548 views
	Homemade Nutty Bowl O Vitality by Marlene Baird The frozen banana adds a sweet creaminess to my Homemade Nutty Bowl O Vitality while the frozen berries add the perfect tart taste and a thicker texture than regular smoothies.Homemade Nutty Bowl O VitalityFOR THE CREAMY BASEcacao nibsGranola (I used Kashi Go Lean)Combine all the ingredients for the creamy base in your blender. Blend…	1 vote 504 views
	Dark Chocolate Cherry Banana Smoothie by Marlene Baird There is something special about cherries and chocolate together that make my heart sing. Making this Dark Chocolate Cherry Banana Smoothie just might make you sing too.Dark Chocolate Cherry Banana SmoothieAdd all the ingredients to your blender and blend until completely smooth.3.2.2265I wanted to name this recipe a shake. But then…	1 vote 441 views
	Strawberry Malted Milkshake by Marlene Baird This Strawberry Malted Milkshake is nostalgic, deliciously silky and rated “R” for romantic.Combine all ingredients in a blender and blend until smooth3.2.2265Feeling nostalgic for your favorite malted?Yup, me too. And no, I didn’t grow up in the fifties. really, I didn’t. But I grew up watching “Happy Days” on TV. I wanted to be…	1 vote 537 views
	Maltese Beef Stew by Marlene Baird The combination of the red wine and Italian Sausage make this Maltese Beef Stew rich and delicious.Maltese Beef StewCook time1 hour 15 minsTotal time1 hour 35 mins2 pounds beef stewing trimmed, cut into 1 inch cubes.In a large pot fry the sausage in 1 teaspoon oil.Remove from pot and set aside,Season the beef and continue by sealing…	1 vote 560 views
	Honey Walnut Oatmeal Cookies by Marlene Baird These chewy Honey Walnut Oatmeal Cookies have the perfect chew in the center and just a slightly crispy edge.Honey Walnut Oatmeal CookiesPreheat oven to 350 degrees F.Spray a cookie sheet with nonstick cooking sprayMix together the butter, brown sugar, honey, egg and milk thoroughly.Sift together the dry ingredients then stir in the…	1 vote 638 views
	Szechuan Beef by Marlene Baird Thin strips of steak and veggies cut into matchsticks cook up quickly and deliciously in this excellent Szechuan Beef stir-fry.Szechuan BeefMarinate the beef with all the ingredients in the Marinade, for 15 minutes.Combine all the ingredients in the Sauce, stir and mix well, set aside.Heat up a pan and add 1 tablespoon of oil.When the…	1 vote 532 views
	Miso Butter Carrots by Marlene Baird Sweet, tangy, delicious and easy as 1-2-3! These Miso Butter Carrots makes it easy to love eating your veggies.Miso Butter CarrotsWhisk softened butter with miso in a small bowl. set aside.In medium, heavy skillet, heat oil over medium-high heat.Add carrots and season with salt and pepper.Cook, stirring occasionally, about 6 minutes,…	1 vote 421 views
	Coco Bananas Peanut Butter Bread by Marlene Baird Easy, moist and tasty, this is the ultimate Coco Bananas Peanut Butter Bread ever.Coco Bananas Peanut Butter BreadPreheat oven to 375 degrees F.In a mixing bowl, cream together, the peanut butter and brown sugar and eggs.In a separate bowl whisk the salt, baking powder and flour.Combine the flour with the peanut butter…	1 vote 640 views
	New England Style Pan Fried Shrimp by Marlene Baird This New England Style Pan Fried Shrimp is a favorite and fun dish for any night of the week.Whisk beer, flour, mustard, red pepper and salt in a medium bowl until smooth.You’ll need to cook the shrimp in two batches.Wait to batter the second batch until the first is cooked.For the first batch, heat ½ tablespoon oil in a large…	1 vote 512 views