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Recipes
Potato Gratin
By markemilw
Everyday foods
- 2 1/2 * 2 1/2 pounds Yukon Gold potatoes
- 1 * 1 garlic clove, halved
- 1 1/2 * 1 1/2 cups heavy cream
- 1 * 1 cup whole milk
- 1/4 * 1/4 teaspoon freshly grated nutmeg
- * Coarse salt and freshly ground pepper
- 3 * 3 ounces Gruyere cheese, grated (1 cup)
Lemon-Garlic Lamb Kebabs
By markemilw
The lemon wedges caramelize on the grill, making them slightly sweet
- 1 1/2 pounds leg of lamb, well-trimmed and cut into 20 equal cubes (about 1 inch each)
- 8 thin lemon wedges
- 1/4 cup olive oil, plus more for grill
- 2 tablespoons fresh lemon juice
- 4 garlic cloves, minced
- Coarse salt and ground pepper
- Feta Dipping Sauce
- Fresh parsley sprigs, for serving (optional)
Blondie Cupcakes
By markemilw
The batter can also be baked in a foil-lined 8-inch square pan for about 35 minutes
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups packed light-brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 chocolate-covered toffee bars (1 1/4 ounces each), finely chopped (about 1 cup)
Chicken Stir-Fry Wraps
By markemilw
Slice the chicken breast in half horizontally; stack the thin halves, then thinly slice crosswise
- 1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
- Coarse salt and ground pepper
- 2 tablespoons olive oil
- 1 large onion, halved and thinly sliced
- 1 large red bell pepper, ribs and seeds removed, thinly sliced
- 3 cloves garlic, minced
- 1 1/2 teaspoons grated peeled fresh ginger
- 1/4 to 1/2 teaspoon red-pepper flakes
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
- 12 to 16 Boston lettuce leaves (about 2 heads)
MARTHASTEWART.COM
By markemilw
Directions In large pot of boiling salted water, cook pasta 3 minutes less than package instructions
- Salt and pepper
- 3/4 pound penne or other short tubular pasta
- 1/3 pound green beans, trimmed and cut into 1-inch pieces
- 3 tablespoons unsalted butter
- 1 small yellow onion, minced
- 1 stalk celery, thinly sliced
- 2 carrots, diced medium
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 2 cups diced cooked chicken
Key Lime Bars
By markemilw
Food editors prepared this recipe as part of the "Cookie of the Week" series on Martha Stewart Living Radio
- 1 cup finely ground graham cracker crumbs
- 2 1/2 tablespoons finely ground graham cracker crumbs
- 1/3 cup sugar
- 5 tablespoons unsalted butter, melted
- 3 large egg yolks
- 1 1/2 teaspoons finely grated lime zest
- 2/3 cup fresh Key lime juice , (about 23 Key limes total)
- 1 cup sweetened condensed milk, (14 ounces)
- 1/4 cup heavy cream
- 2 Key limes, thinly sliced into half-moons
Meringue-Frosted Cake with Raspberry Filling
By markemilw
The cake layers can be baked, cooled, and wrapped in plastic up to a day ahead
- 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
- 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 3/4 cups sugar
- 2 large eggs, plus 3 large egg yolks (reserving whites for meringue, plus 1 additional white)
- 1 teaspoon pure vanilla extract
- 1 cup milk
- 5 ounces frozen raspberries, thawed and drained (1/2 cup)
- 1/4 cup raspberry preserves
Ginger-Pecan Cake
By markemilw
Thin wooden skewers or toothpicks make good anchors if your cake layers are slipping; remove them before serving
- 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
- 3 cups sifted all-purpose flour, plus more for dusting
- 1 1/2 tablespoons baking powder
- 3/4 teaspoon salt
- 1 tablespoon ground ginger
- 1 1/2 finely ground toasted cups (7 ounces) pecans, plus 9 toasted pecan halves
- 3 cups packed light-brown sugar, sifted
- 6 large whole eggs, lightly beaten
- 1 cup plus 2 tablespoons milk
- 3/4 teaspoon freshly grated ginger
- 2 teaspoons pure vanilla extract
- 1 pint creme fraiche
- 2 teaspoons bourbon, (optional)
- 3 tablespoons confectioners' sugar, or more to taste
- Glossy Caramel Icing
- 1/4 ounce crystallized, ginger, cut into thin strips
Cream-Filled Chocolate Cupcakes
By markemilw
These nostalgic desserts will bring back fond memories of sweets like Mom used to make
- FOR THE CUPCAKES:
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for muffin tins
- 3/4 cup unsweetened cocoa powder, plus more for muffin tins
- 2 cups all-purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups sugar
- 3 large eggs, room temperature
- 1 cup sour cream, room temperature
- FOR THE FILLING:
- 1 1/2 cups marshmallow creme (7.5-ounce jar)
- 1/2 cup (1 stick) unsalted butter, room temperature
Glossy Caramel Icing
By markemilw
Do not let the sugar get too hot while melting; the hotter caramel is, the more it will harden when it cools, makin...
- 1 1/2 cups sugar
- 3/4 cup heavy cream