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Recipes
Chicken and Pork Seekh Kebabs
By markemilw
Ingredients borrowed from Korean and Indian cuisines give far-flung flavors to these kebabs
- 1 tablespoon coriander seeds
- 2 whole cloves
- 1 whole cardamom pod
- 1 pound ground chicken
- 1/2 pound ground pork
- 1/4 cup finely chopped onion
- 3 tablespoons fresh lemon juice
- 3 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon coarse salt
- 2 teaspoons minced garlic
- 1 teaspoon finely grated fresh ginger
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garam masala
- 1/2 teaspoon minced seeded Thai chile or jalapeno chile
- 8 pieces naan or pita, for serving
- Mango Chutney, for serving
Jack−In−The−Box Tacos
By markemilw
copy cat recipe
- 1 Pound Ground beef
- 1/3 Cup Refried beans
- 1/4 Teaspoon Salt
- 2 Tablespoons Chili powder
- 1/4 Cup Ortega Mild Taco Sauce
- 12 Soft Corn Tortillas
- 3 Cups Cooking oil
- 6 Slices American cheese (each cut in half)
- 1 Head Lettuce, chopped fine
Balsamic Portobello Burgers with Bell Pepper and Goat Cheese
By markemilw
The sweet, complex flavors of balsamic vinegar enhance the smokiness of grilled portobellos and bell pepper, making...
- 1/4 cup olive oil, plus more for grates
- 1/4 cup balsamic vinegar
- 3 garlic cloves, minced
- Coarse salt and ground pepper
- 1 red bell pepper (ribs and seeds removed), cut into 4 equal pieces
- 8 portobello mushrooms (about 1 pound total), stems removed
- 4 hamburger buns
- 5 ounces fresh goat cheese, cut into 4 equal slices
- 4 lettuce leaves
Slow-Cooker St. Patrick's Day Corned Beef and Cabbage
By markemilw
One of the most traditional St
- 2 celery stalks, cut into 3-inch pieces
- 3 carrots, cut into 3-inch pieces
- 1 small yellow onion, cut into 1-inch wedges, root end left intact
- 1/2 pound small potatoes, halved if large
- 6 sprigs thyme
- 1 corned beef brisket, about 3 pounds
- 1 tablespoon pickling spice
- 1/2 head Savoy cabbage, cut into 1 1/2-inch wedges
- Grainy mustard, for serving
Grilled Banana Splits with Hot Fudge and Rum Caramel Sauce
By markemilw
Everyone loves banana splits
- 6 firm-ripe unpeeled bananas, halved lengthwise
- 6 tablespoons honey
- 12 tablespoons (3/4 cup) packed light brown sugar
- Vanilla ice cream, for serving
- Hot Fudge Sauce, for serving
- Rum Caramel Sauce, for serving
- 2 cups lightly sweetened whipped cream, for serving
- Finely chopped roasted lightly salted peanuts, for serving
- 6 maraschino cherries, for serving
Marshmallow Frosting
By markemilw
This frosting recipe from Jennifer Shea of Trophy Cupcakes is used for delicious Chocolate Graham Cracker Cupcakes ...
- 8 large egg whites
- 2 cups sugar
- 1/2 teaspoon cream of tartar
- 2 teaspoons pure vanilla extract
Brown-Sugar Pound Cupcakes with Brown-Butter Glaze
By markemilw
Preheat oven to 325 degrees
- 3 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 ounces (2 sticks) unsalted butter, softened
- 2 1/4 cups packed light-brown sugar
- 4 large eggs, room temperature
- 3/4 cup buttermilk
- Brown-Butter Glaze
Cornmeal Waffles with Apricot-Cherry Compote
By markemilw
Whisk together creme fraiche and confectioners' sugar in a small bowl
- 8 ounces creme fraiche
- 1/4 cup confectioners' sugar
- 1 1/4 cups all-purpose flour
- 3/4 cup coarse yellow cornmeal
- 3 tablespoons plus 1 teaspoon granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 1/2 cups low-fat buttermilk
- 1/2 teaspoon pure vanilla extract
- 1/3 cup vegetable oil
- 5 tablespoons unsalted butter, melted
- Apricot-Cherry Compote
Tuna Burgers with Wasabi Mayonnaise
By markemilw
This simple-to-make meal is a healthy and delicious variation on the traditional burger recipe
- 1 tablespoon unseasoned rice-wine vinegar
- Pinch of sugar
- 1/4 cup extra-virgin olive oil
- Coarse salt and freshly ground black pepper
- 1 pound sushi-grade tuna, very finely chopped
- 2 scallions, white and light green parts only, trimmed and minced
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon lemon zest
- Canola oil, for cooking
- 1/2 bunch arugula
- Wasabi Mayonnaise
Lemon-Raspberry Pie
By markemilw
1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate--...
- Crust
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 2 tablespoons Fisher® Chef's Naturals® finely chopped pecans
- Filling
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/2 cup water
- 2 tablespoons LAND O LAKES® Butter
- 1 egg yolk, beaten
- 1/4 to 1/3 1/4 to 1/3 cup lemon juice
- Topping
- 2 package (3 oz) cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon lemon extract
- 1 container (8 oz) frozen whipped topping, thawed
- 1 tablespoon milk
- 3 cups fresh raspberries, or frozen (thawed) raspberries without syrup, dried on paper towels
- Mint sprigs, if desired