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Mary Food House Ltd, 1008 Poco Mas Drive, Dallas, TX (2026)

02/25/2022

These Friday night dinner ideas are the best way to start the weekend! From pizza to pulled pork to ...
Ingredients
The BEST Tater Tot Casserole
Easy One Pan Maple Glazed Salmon
Sloppy Joe Pizza
Dr. Pepper Pulled Pork
Nacho Pot Pie

02/04/2022

Tasty chicken enchiladas made with zucchini wrappers instead of tortillas!
Ingredients
2 cups Chicken, cooked
1 cup Black beans
2 tbsp Cilantro
1 cup Corn, fresh or frozen
2 lbs Zucchini

01/23/2022

Shrimp scampi was a popular dish in the 1970s, but it is enjoying a revival. This classic dish is ...
Ingredients
1 lb shrimp (large, peeled)
5 cloves garlic
2 tablespoons parsley (finely chopped)
1/2 teaspoon red pepper flakes
1 tablespoon butter

12/28/2021

Ingredients
1 pound jalapeños
1 pound (16 ounces) cream cheese
2 tablespoons fresh juice from 2 limes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

12/07/2021

Top 7 Heart Health Foods
1.Oatmeal. In terms of heart health foods, rolled oats top the list.
2.Berries. Berries of all kinds contain polyphenols and antioxidants.
3.Tomatoes. These delicious red fruits contain high levels of lycopene.
4.Nuts.

07/30/2021

Ingredients
8 red mullet fillets , (100g each), scaled and pin-boned, from sustainable sources
plain flour , for dusting
olive oil
TOMATO SALAD
3 big handfuls of mixed-colour tomatoes
extra virgin olive oil
red wine vinegar
½ a bunch of fresh basil , (15g)
½ a bunch of fresh dill , (15g), or fennel tops
CRISPY BREADCRUMBS
4 sprigs of fresh thyme
200 g stale breadcrumbs
2 dried red chillies
1 lemon

Method
Chop the tomatoes into irregular chunks and tip into a big bowl with a couple of glugs of extra virgin olive oil and a splash of vinegar.
Season the tomatoes with sea salt and black pepper, then taste, tweak, taste, tweak... I usually add a bit more vinegar, salt or extra virgin olive oil until the tomatoes and their juices sing in my mouth. This is a normal thing to do, so just be confident!
Pick and finely chop the basil and dill and mix into the tomatoes.
Season the fish fillets, then dip them in a little flour to dust them on both sides, shaking off any excess.
Drizzle a glug of olive oil into a frying pan over a medium-high heat and, once hot, place the fish skin-side down in the pan, lightly pressing the fillets down using a fish slice.
Fry the fish for 3 minutes, or until the skin is bright orangey golden and crisp. Turn the fish over and fry for 1 minute on the other side, or until just cooked. Remove the fish to a plate while you make the crispy breadcrumbs.
Drizzle a little olive oil to the juices in the pan, then strip in the thyme leaves, add the breadcrumbs, crumble up the chilli and finely grate in the lemon zest. Toss around and fry for 3 to 4 minutes, or until lightly golden and crispy.
Divide the tomato salad between four plates and either lay 2 fish fillets over the top of each salad, or break the fillets up and scatter over the tomatoes. I like to put the hot and crispy breadcrumbs in a little bowl with a teaspoon in them and sprinkle it over my guests’ plates at the table – delicious.
Tips
If you want to take this recipe up a notch buy yourself some smoked paprika and mix a tablespoon with your flour at the very beginning. Check out the Spanish flavours – very nice.

07/10/2021

Ingredients
400g natural yoghurt
320g ripe cherry tomatoes
extra virgin olive oil
1 tablespoon red wine vinegar
4 cloves of garlic
1 tablespoon fennel seeds
olive oil
1 large leek
320 g new potatoes
320 g butternut squash
320 g courgettes
½ x 700 g jar of chickpeas
1 preserved lemon
1 teaspoon rose harissa
50 g dried sour cherries
1 pinch of saffron
8 sheets of filo pastry
1 tablespoon sesame seeds

Method
Line a sieve with 3 pieces of kitchen paper, tip in the yoghurt, pull up the paper and very gently apply pressure so that the liquid starts to drip through into a bowl, then leave to drain.
Halve the tomatoes, season with sea salt and black pepper, drizzle with 2 tablespoons of extra virgin olive oil and the vinegar, then toss and leave to macerate (this really brings out the flavour).
Preheat the oven to 190ºC/375ºF/gas 5.
Peel and finely slice the garlic, then place in a large non-stick ovenproof frying pan on a medium heat with the fennel seeds and 2 tablespoons of olive oil.
Fry for a few minutes, stirring regularly, while you prep the veg, adding to the pan as you go: trim, wash and slice the leek, scrub the potatoes, squash (deseed, if needed) and courgettes and chop into 2cm chunks.
Cover and cook for 15 minutes, shaking the pan occasionally, then remove the lid, tip in the chickpeas (juices and all) and season lightly with a pinch of salt and pepper.
Finely chop the preserved lemon, discarding any pips, then add to the pan with a drizzle of juice from the jar, and the harissa. Fry for a further 15 minutes, or until beautifully caramelised, stirring occasionally.
Meanwhile, cover the sour cherries and saffron with 300ml of boiling water, leave for a few minutes, then add to the pan with the tomatoes, reserving the macerating juices.
Lay the filo out flat, then brush all over with the reserved tomato juices. Roughly scrunch, wave and layer the filo into the pan, partly tucking it in at the edges (there’s no need to be neat).
Scatter over the sesame seeds and bake for 25 minutes, or until golden and crisp. Transfer the yoghurt to a plate and drizzle with a little oil from the harissa jar, then serve

06/24/2021

HOMEMADE PIE CRUSTS (MAKES 2, 9 INCH PIE CRUSTS)

2 cups All-Purpose Flour
1 tsp Salt
6 tbsp Unsalted Butter, cold and cut into cubes
½ cup Vegetable Shortening, cold and cut into cubes
4-6 tbsp Ice Cold Water
APPLE PIE FILLING
3 tbsp Unsalted Butter
2 ½ lbs Apples, peeled, cored, and sliced into thin wedges
½ cup Light Brown Sugar, lightly packed
¼ cup Granulated Sugar
1 tsp Cinnamon
½ tsp Nutmeg
¼ tsp Salt
2 tbsp All-Purpose Flour

1 tbsp Cornstarch
1 tbsp Lemon Juice
1 Large Egg, lightly whisked (for pie crust shine)
INSTRUCTIONS
HOMEMADE PIE CRUST - PART 1
You can skip this part if buying store-bought refrigerated pie crusts.
In a large mixing bowl and using a pastry blender (or two forks), mix together the flour, salt, cold cubed butter, and cold vegetable shortening until you have small pea-size pieces. Some larger pea-size pieces are fine too!

Add in 1 tablespoon of the ice cold water, then (using a spatula or with your hands) work it into the pie dough mixture. Continue to add the ice cold water, 1 tablespoon at a time, until the pie dough forms and it is no longer crumbly. If there are any crumbly bits, just add the teeny tiniest bit of cold water so they blend in with the rest of the dough.
After forming the ball of pie dough, place it on a lightly-floured, clean surface and divide it in half using a pastry cutter. Pat each half into a 1″- 1 ½″ thick disc, then double wrap it tightly in plastic wrap and place them in the coldest part of your refrigerator (usually the back) for a minimum of 1 hou

06/19/2021

Ingredients
400g natural yoghurt
320g ripe cherry tomatoes
extra virgin olive oil
1 tablespoon red wine vinegar
4 cloves of garlic
1 tablespoon fennel seeds
olive oil
1 large leek
320g new potatoes
320g butternut squash
320g courgettes
½ x 700g jar of chickpeas
1 preserved lemon
1 teaspoon rose harissa
50g dried sour cherries
1 pinch of saffron
8 sheets of filo pastry
1 tablespoon sesame seeds
Preparation
1. Line a sieve with 3 pieces of kitchen paper, tip in the yoghurt, pull up the paper and very gently apply pressure so that the liquid starts to drip through into a bowl, then leave to drain.

2. Halve the tomatoes, season with sea salt and black pepper, drizzle with 2 tablespoons of extra virgin olive oil and the vinegar, then toss and leave to macerate (this really brings out the flavour).

3. Preheat the oven to 190ºC/375ºF/gas 5.

4. Peel and finely slice the garlic, then place in a large non-stick ovenproof frying pan on a medium heat with the fennel seeds and 2 tablespoons of olive oil. Fry for a few minutes, stirring regularly, while you prep the veg, adding to the pan as you go: trim, wash and slice the leek, scrub the potatoes, squash (deseed, if needed) and courgettes and chop into 2cm chunks.

5. Cover and cook for 15 minutes, shaking the pan occasionally, then remove the lid, tip in the chickpeas (juices and all) and season lightly with a pinch of salt and pepper.

6. Finely chop the preserved lemon, discarding any pips, then add to the pan with a drizzle of juice from the jar, and the harissa. Fry for a further 15 minutes, or until beautifully caramelised, stirring occasionally.

7. Meanwhile, cover the sour cherries and saffron with 300ml of boiling water, leave for a few minutes, then add to the pan with the tomatoes, reserving the macerating juices.

8. Lay the filo out flat, then brush all over with the reserved tomato juices. Roughly scrunch, wave and layer the filo into the pan, partly tucking it in at the edges (there’s no need to be neat). Scatter over the sesame seeds and bake for 25 minutes, or until golden and crisp.

9. Transfer the yoghurt to a plate and drizzle with a little oil from the harissa jar, then serve with the pie.

Veg by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2019 Veg). Photography: David Loftus.

06/15/2021

Ingredients 400g natural yoghurt. 320g ripe cherry tomatoes. extra virgin olive oil. 1 tablespoon red wine vinegar. 4 cloves of garlic. 1 tablespoon fennel seeds. 1 large leek. 320 g new potatoes.
Method
Line a sieve with 3 pieces of kitchen paper, tip in the yoghurt, pull up the paper and very gently apply pressure so that the liquid starts to drip through into a bowl, then leave to drain.
Halve the tomatoes, season with sea salt and black pepper, drizzle with 2 tablespoons of extra virgin olive oil and the vinegar, then toss and leave to macerate (this really brings out the flavour).
Preheat the oven to 190ºC/375ºF/gas 5.
Peel and finely slice the garlic, then place in a large non-stick ovenproof frying pan on a medium heat with the fennel seeds and 2 tablespoons of olive oil.
Fry for a few minutes, stirring regularly, while you prep the veg, adding to the pan as you go: trim, wash and slice the leek, scrub the potatoes, squash (deseed, if needed) and courgettes and chop into 2cm chunks.
Cover and cook for 15 minutes, shaking the pan occasionally, then remove the lid, tip in the chickpeas (juices and all) and season lightly with a pinch of salt and pepper.
Finely chop the preserved lemon, discarding any pips, then add to the pan with a drizzle of juice from the jar, and the harissa. Fry for a further 15 minutes, or until beautifully caramelised, stirring occasionally.
Meanwhile, cover the sour cherries and saffron with 300ml of boiling water, leave for a few minutes, then add to the pan with the tomatoes, reserving the macerating juices.
Lay the filo out flat, then brush all over with the reserved tomato juices. Roughly scrunch, wave and layer the filo into the pan, partly tucking it in at the edges (there’s no need to be neat).
Scatter over the sesame seeds and bake for 25 minutes, or until golden and crisp. Transfer the yoghurt to a plate and drizzle with a little oil from the harissa jar, then serve

Mary Food House Ltd

02/25/2022

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01/23/2022

12/28/2021

12/07/2021

07/30/2021

07/10/2021

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06/15/2021

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