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Recipes
Chocolate Buttercream Frosting
By markemilw
This recipe, from the How Sweet It Is bakery in New York City, is used to make delicious Mexican Chocolate-Pudding-...
- 2 cups sugar
- 1 cup egg whites (about 6 large)
- 1 1/4 cups (2 1/2 sticks) unsalted butter, cut into small pieces
- 16 ounces dark chocolate, melted and cooled slightly
Cheesy Chicken & Rice Casserole
By markemilw
This one-dish wonder features moist, tender chicken breasts covered with melted Cheddar cheese, sitting on a bed of
- 2 2 2 Top the rice mixture with the chicken. Cover the baking dish.
- 3 3 10 Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.
- Serving Serving Suggestion: Serve with a Caesar salad. For dessert serve frozen Italian-style water ice or gelati.
- 1/4 2 broccoli florets for the vegetables and substitute 1/4 cup grated Parmesan for the Cheddar cheese. Add 2 tablespoons Parmesan cheese with the soup. Sprinkle the chicken with the remaining Parmesan cheese.
- 98% Fat: Use Campbell's® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.
- 1 In place of the onion powder and black pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for the Cheddar.
- 1 In place of the onion powder and black pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for the Cheddar.
Quick Turkey and Rice Soup
By markemilw
Barley or orzo can stand in for rice from one batch to the next
- 1 1/2 ounces (3 tablespoons) unsalted butter
- 1 medium leek, white and light-green parts only, thinly sliced crosswise and rinsed well
- 3 ounces celery root, peeled and cut into 1/4-inch dice (3/4 cup)
- 1 medium parsnip, cut into 1/4-inch dice
- Coarse salt and freshly ground pepper
- 4 1/2 cups Turkey Stock
- 1 1/2 cups shredded cooked turkey
- 1 cup cooked rice
Layered Biscuits
By markemilw
Preheat oven to 500 degrees
- 1 tablespoon ground cinnamon
- 3 tablespoons sugar
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon coarse salt
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, cold, cut into small pieces
- 1 1/2 cups buttermilk
Turkey Stock
By markemilw
After the last of the turkey is alchemized into a rich stock for soup, the surplus can be tucked away in the freeze...
- 1 turkey carcass, from a 12- to 15-pound turkey, cut into large pieces
- 2 carrots, scrubbed and halved crosswise
- 1 stalk celery, halved crosswise
- 1 medium onion, quartered
- 1/2 teaspoon whole black peppercorns
- 10 to 14 cups water
Red Velvet Cupcakes
By markemilw
Food historians may differ about the origin of red velvet cake, but one thing is certain: The cupcakes have gained ...
- 2 1/2 cups cake flour (not self- rising), sifted
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 1 teaspoon salt
- 1 1/2 cups sugar
- 1 1/2 cups vegetable oil
- 2 large eggs, room temperature
- 1/2 teaspoon red gel-paste food color
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- 1 1/2 teaspoons baking soda
- 2 teaspoons distilled white vinegar
- Cream Cheese Frosting
Ham-and-Potato Bake
By markemilw
Make It Now Kitchen Organizing: Make the Most of Drawers Directions Preheat oven to 350 degrees
- Butter, for pan
- 6 large eggs
- 1 1/2 cups heavy cream
- 2 teaspoons coarse salt
- 1/2 teaspoon ground pepper
- 2 baking potatoes (about 1 1/4 pounds), peeled
- 10 ounces sugar-baked ham, thinly sliced (less than 1/4 inch thick)
- 1 package (10 ounces) frozen broccoli, thawed and squeezed dry with paper towels
- 1/2 cup grated cheddar cheese (2 ounces)
Tortilla Pie
By markemilw
Ground cumin adds a smoky Tex-Mex taste to this savory beef-and-corn pie
- 4 * 4 flour tortillas (10-inch)
- 1 * 1 tablespoon olive oil , plus more for pan
- 1 * 1 medium onion , chopped
- 1 1/2 * 1 1/2 teaspoons ground cumin
- 1/4 * 1/4 teaspoon red-pepper flakes
- * Coarse salt and ground pepper
- 2 * 2 tablespoons tomato paste
- 1 * 1 pound ground beef sirloin
- 3 * 3 garlic cloves , minced
- 1 * 1 package (10 ounces) frozen corn kernels
- 3 * 3 packed cups loose baby spinach (about 5 ounces) , torn into pieces
- 2 * 2 cups (8 ounces) shredded Monterey Jack cheese
- * Fresh cilantro sprigs, for garnish (optional)
- * Sour cream (optional)
Spinach-and-Mushroom-Stuffed Pork Chops
By markemilw
Preheat oven to 375 degrees F
- 1 tablespoon butter
- 1/3 cup chopped onion
- 2 cloves garlic, minced
- 8 ounces fresh mushrooms, chopped
- 1 (6 ounce) package fresh baby spinach
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup finely chopped dried tart cherries or dried apples
- 1/4 cup grated Parmesan cheese
- 4 pork rib chops, loin chops, or boneless loin chops, cut 1 1/2 inches thick
- Salt to taste
- Ground black pepper to taste
- 2 tablespoons butter
Great-Aunt Annie's Traditional Shortbread
By markemilw
This family recipe for Great-Aunt Annie's traditional shortbread comes from viewer-baker Anne Evans
- Nonstick cooking spray
- 1 cup (2 sticks) unsalted butter
- 3/4 cup confectioners' sugar, sifted
- 1/2 teaspoon pure vanilla extract
- 2 cups cake flour (not self-rising), sifted
- 2 tablespoons coarse sanding sugar