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Recipes
Stewed Rhubarb
By markemilw
It is important that the rhubarb is cooked at a gentle simmer or it will quickly turn to mush
- 10 ounces trimmed rhubarb, cut into 1/4-inch pieces (about 2 3/4 cups)
- 2/3 cup sugar, plus more to taste
- 2 tablespoons water
Manicotti with Tomato Sauce
By markemilw
After soaking the manicotti, gently pat it dry; this will help the sauce adhere to the pasta
- 1 1/2 ounces sun-dried tomatoes, (about 15 halves)
- 6 sheets no-boil manicotti
- 1 sixteen-ounce container nonfat ricotta cheese
- 2 tablespoons roughly chopped plus 1 teaspoon fresh flat-leaf parsley
- 1/4 cup roughly chopped fresh basil leaves
- 1 large egg yolk
- 1/8 teaspoon freshly ground nutmeg
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups Tomato Sauce
- 3 tablespoons (1/2 ounce) freshly grated Parmesan cheese
- Olive-oil cooking spray
Banana Cupcakes with Peanut Butter Frosting
By markemilw
Cupcakes: Preheat oven to 350° Cream shortening and sugar together in mixing bowl
- 1/2 cup vegetable shortening
- 1 1/4 cups sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups mashed ripe bananas
- 1/4 cup buttermilk
- 2 cups all-purpose flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup butter, room temp (1 stick)
- 1 cup creamy peanut butter
- 6 cups sifted powdered sugar
- 1/4 cup milk (you can add more if your prefer a creamier frosting)
- Chocolate syrup for drizzle (I used Hershey's)
- Reese's Peanut Butter cups, chopped
Miss Mattie's Southern Pimiento Cheese
By markemilw
Southern Living FEBRUARY 2012
- 1/2 cup chopped pecans
- 1 cup mayonnaise
- 1 (7-oz.) jar diced pimiento, drained
- 1/2 cup chopped jarred sweet-hot pickled jalapeno pepper slices
- 1 tablespoon liquid from sweet-hot pickled jalapeno pepper slices
- 4 cups freshly grated mild Cheddar cheese (1 lb.)
- Garnishes: sweet-hot pickled jalapeno pepper slices, toasted chopped pecans
Mini Cornbread Puddings
By markemilw
We called these cornbread puddings -- not muffins -- because they're far moister and more tender than what you migh...
- Butter, room temperature, for pan
- 1/2 cup all-purpose flour (spooned and leveled)
- 1/2 cup yellow cornmeal
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 large egg
- 1 1/2 cups sour cream
- 1 package (10 ounces) frozen corn kernels, thawed and patted dry
Strawberries-and-Cream Cheesecake
By markemilw
This dessert is proof that cheesecake can be as unexpected as it is delicious
- 1 1/2 pounds strawberries, hulled
- 3 tablespoons light corn syrup
- 1 1/2 cups finely ground graham crackers (about 4 sheets)
- 1 cup plus 3 tablespoons sugar
- 3 tablespoons unsalted butter, melted
- 1 pound plus 13 ounces cream cheese, room temperature
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- 1 vanilla bean, seeds scraped and reserved
- 8 3/4 ounces mascarpone cheese, room temperature
Green Beans and Spaetzle
By markemilw
In a large bowl, whisk together flour, nutmeg, and parsley; season with salt and pepper
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon freshly grated nutmeg
- 1/4 cup minced fresh flat-leaf parsley leaves, plus more for garnish
- Coarse salt and freshly ground pepper
- 2/3 cup milk
- 5 large eggs
- 7 tablespoons extra-virgin olive oil
- 6 quarts water
- 2 pounds green beans, trimmed and cut into 1 1/2-inch pieces
Baked Artichoke Dip with Winter Crudites
By markemilw
Remove leaves from 1 artichoke heart; pat dry, and reserve
- 3 cans (14 ounces each) artichoke hearts in water
- 6 tablespoons unsalted butter,room temperature
- 1/4 cup all-purpose flour
- 2 cups whole milk, warmed
- 2 teaspoons coarse salt
- Freshly ground black pepper, to taste
- 1/8 teaspoon cayenne pepper
- 1 cup grated Parmesan cheese (3 ounces)
- 1 cup grated pecorino cheese (3 ounces)
- 1 large onion, finely chopped
- 1 tablespoon fresh thyme leaves, chopped, plus leaves for garnish
- 3 garlic cloves, minced
- 1 1/2 teaspoons finely grated lemon zest
- 1/4 cup fresh breadcrumbs
- Sliced fennel, radishes, carrots, celery, and cauliflower florets, for serving
CARIBBEAN RICE WITH BEANS
By markemilw
Heat oil in a medium saucepan over medium high heat
- 2 tbsp oil (canola, vegetable, peanut, olive oil)
- 2 garlic cloves, minced
- 1/2 onion, diced (brown, white, yellow)
- 1/2 tsp dried thyme or 1 small fresh thyme spring
- Red pepper flakes
- 1 cup long grain rice (uncooked)
- 14 oz / 400g can red kidney beans, rinsed and drained
- 1 cup coconut milk
- 3/4 cup water (or 1 cup if you like your rice very soft) or chicken broth
- 1 small bay leaf
- 2 tsp cajun spice mix
- 1/2 tsp paprika
- 3/4 tsp salt
- 1/4 tsp black pepper
Pork Chops with Bok Choy and Rice Noodles
By markemilw
1. In a large bowl of hot tap water, soak noodles until soft, 10 to 15 minutes; drain and set aside
- 1 * 1 package (6 to 8 ounces) rice noodles
- 3 * 3 tablespoons soy sauce
- 2 * 2 tablespoons rice vinegar
- 2 * 2 tablespoons sugar
- 1 * 1 tablespoon toasted sesame oil
- 1/4 to 1/2 * 1/4 to 1/2 teaspoon red-pepper flakes
- 2 * 2 tablespoons vegetable oil
- 4 * 4 boneless center-cut pork chops, (about 6 ounces each)
- * Coarse salt and ground pepper
- 1 * 1 large bok choy, (about 2 pounds), trimmed, cut crosswise into 1-inch strips, and washed (with some water still clinging to leaves)
- 4 * 4 scallions, thinly sliced, white and green parts separated
- 4 * 4 cloves garlic, sliced
- 1 * 1 piece (about 2 inches) fresh ginger, peeled and minced