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Recipes
Take-Out, Fake-Out: Lightened Up General Tso’s Chicken
By markemilw
Adjust oven rack to upper-middle position and heat oven to 475 degrees
- vegetable oil spray
- 1/4 c flour
- 3 large egg whites
- 5 cups kellogg's corn flakes, finely chopped
- 1 1/2 pound chicken breast trimmed of all visible fat boneless skinless
- 1 2/3 c water
- 1/3 c low sodium soy sauce
- 1/4 c apricot jam
- 3 T hoisin sauce
- 2 T cornstarch
- 1 T balsamic vinegar
- 2 t canola oil
- 4 garlic cloves
- 1 T grated fresh ginger
- 1/4 t red pepper flakes
Shiitake Mushroom and Cheese Frittata
By markemilw
For a frittata that's lower in cholesterol, make this recipe using seven whole eggs and three egg whites
- 8 * 8 ounces shiitake mushrooms, stems discarded, caps cut into 1/4-inch slices
- 1 * 1 small onion (about 6 ounces), halved and cut into 1/4-inch-thick slices
- 1 1/2 * 1 1/2 teaspoons fresh thyme
- 2 * 2 tablespoons olive oil
- * Coarse salt
- 10 * 10 large eggs
- 1/2 * 1/2 cup ricotta cheese
- 1/4 * 1/4 teaspoon freshly ground pepper
Caterpillar Cupcake
By markemilw
This oh-so-cute caterpillar, made by arranging fondant-covered cupcakes in a curved line, makes a memorable arrange...
- FOR CUPCAKES:
- 2 1/2 cups plus 2 tablespoons all-purpose flour
- 1 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
- 2 teaspoons baking soda
- 1/8 teaspoon salt
- 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup packed dark-brown sugar
- 3 large eggs, room temperature
- 3/4 cup sour cream
- 1 1/2 cups buttermilk
- FOR DECORATING:
- 15 ounces fondant
- Gel-paste food colors (green, yellow, light blue, and red are pictured)
- Cornstarch, for dusting
- Swiss Meringue Buttercream for Cupcakes
- 2 mini candy canes (or substitute licorice sticks or pretzel sticks)
Blueberry Blintzes
By markemilw
These paper-thin crepes can be filled with just about anything
- FOR THE CREPES:
- 3/4 cup plus 2 tablespoons whole milk
- 5 tablespoons unsalted butter, melted
- 2 large eggs
- 1 cup plus 2 tablespoons all-purpose flour
- 1/4 teaspoon coarse salt
- 3 tablespoons canola oil
- Confectioners' sugar, for dusting
- FOR THE SAUCE:
- 1 pint (about 2 cups) blueberries
- 6 1/2 tablespoons granulated sugar
- 1 tablespoon unsalted butter
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon cornstarch
- Pinch of coarse salt
- FOR THE FILLING:
- 16 ounces cottage cheese
- 4 ounces cream cheese, softened
- 1/2 cup plus 3 tablespoons granulated sugar
- 1 vanilla bean, halved lengthwise, seeds scraped and reserved, bean discarded
- 1/2 pint (about 1 cup) blueberries
Memphis Barbecue Sauce
By markemilw
Melt butter in a saucepan over a medium heat
- 1 cup apple cider vinegar
- 1 cup ketchup
- 1/2 cup water
- 1/4 cup finely chopped onion
- 2 tablespoons minced garlic
- 2 tablespoons butter
- 2 tablespoons molasses
- 2 tablespoons prepared mustard
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon paprika
- 1 tablespoon mild chili powder
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne (optional)
Pacific Pork Kebabs with Pineapple Rice
By markemilw
Tropical Hawaii inspired our grilled pineapple-glazed pork and bell-pepper skewers
- 1 tablespoon vegetable oil, plus more for grates
- 1 cup long-grain white rice
- 1/3 cup honey
- 1 can (8 ounces) pineapple chunks in juice, drained and coarsely chopped (juice reserved)
- Coarse salt and ground pepper
- 1 pork tenderloin (1 pound), cut into 1 1/2-inch cubes
- 2 medium red bell peppers, cut into 1 1/2-inch pieces
- 2 scallions, thinly sliced
- 1 teaspoon grated fresh ginger (from a peeled 1/2-inch piece)
- 1 lime, cut into wedges, for serving
Crunchy Farfalle
By markemilw
everyday foods
- * coarse salt
- 1 * 1 pound farfalle
- 1 * 1 tablespoon freshly grated lemon zest
- 1/2 * 1/2 cup grated Parmesan cheese
- 1 * 1 tablespoon finely chopped fresh chives
- 6 * 6 cups canola oil
- * Freshly ground pepper
Tandoori-Style Chicken Burgers
By markemilw
To keep burgers juicy, resist the urge to press patties down during grilling
- 1 1/2 pounds (4 to 5) boneless, skinless chicken thighs, cut into rough chunks
- 4 scallions, thinly sliced
- 3 tablespoons chopped fresh ginger (from a peeled 2-inch piece)
- 2 tablespoons freshly squeezed lemon juice (from 1 lemon)
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon cayenne pepper
- Coarse salt and ground pepper
- Vegetable oil, for grates
- 4 (6-inch) whole-wheat pitas
- 1 cucumber (8 ounces), halved lengthwise and thinly sliced on the diagonal
- 1/2 cup fresh cilantro sprigs
- Cumin yogurt sauce (see recipe below)
- Watermelon slices (optional)
MARTHASTEWART.COM
By markemilw
Directions Season chicken thighs with salt and place in a 5-to-6-quart slow cooker
- 4 pounds boneless, skinless chicken thighs (about 12)
- Coarse salt
- 1 can (28 ounces) whole tomatoes
- 1 medium yellow onion, roughly chopped
- 2 dried ancho chiles, stemmed
- 1 large chipotle chile in adobo sauce
- 1/2 cup sliced almonds, toasted
- 1/4 cup raisins
- 3 ounces bittersweet chocolate, finely chopped (1/2 cup)
- 3 garlic cloves, smashed and peeled
- 3 tablespoons extra-virgin olive oil
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Fresh cilantro leaves, for serving
Chicken and Goat Cheese Pizza With Fresh Herbs
By markemilw
Laura Zapalowski
- Vegetable cooking spray
- 1 pound whole-wheat pizza dough
- 1/2 cup (1/2-inch-thick slices) portobello mushrooms
- 1/8 teaspoon kosher salt
- 1/4 cup bottled pesto
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup skinless, boneless, shredded rotisserie chicken
- 1/2 cup fresh sweet corn kernels
- 2 ounces goat cheese, crumbled
- 2 tablespoons chopped fresh basil