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Recipes
Fish Tacos
By markemilw
Epicurious | May 2009 by Lourdes Castro Simply Mexican Read More http://www
- 1/2 red onion, thinly sliced
- 1 1/2 About 1 1/2 cups red wine vinegar
- 1/4 cup olive oil
- 1 1/2 teaspoons ancho chile powder
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon ground cumin
- 1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
- 1 jalapeño, stemmed and chopped
- 1 pound flaky white fish (such as mahi mahi or cod), cut into 4 pieces
- Salt
- 8 fresh corn tortillas
- Mexican crema, homemade or store-bought
- Fresh Tomato Salsa
- 2 limes, cut into quarters
Chocolate Chip Cupcakes with Chocolate Chip Frosting
By markemilw
Make cupcakes as directed in Basic Cupcake How-To, omitting eggs and using milk and vanilla for wet ingredients
- 3 1/4 cups sifted cake flour (not self-rising)
- 1 1/2 tablespoons baking powder
- 1/4 teaspoon salt
- 7 ounces (1 3/4 sticks) unsalted butter, softened
- 1 3/4 cups sugar
- 1 cup plus 2 tablespoons milk
- 1 tablespoon pure vanilla extract
- 5 large egg whites, room temperature
- 2 cups semisweet chocolate chips
- Chocolate Chip Frosting
MARTHASTEWART.COM
By markemilw
Directions Place onions, garlic, and ginger in a 5- to 6-quart slow cooker
- 2 red onions, cut into 1-inch wedges, root ends left intact
- 4 garlic cloves, smashed
- 2-inch piece fresh ginger, peeled and thinly sliced
- 4 pounds bone-in beef short ribs (about 6), cut in 3 1/2-inch pieces
- 1 1/2 cups dark-brown sugar
- 1 cup low-sodium soy sauce
- 6 tablespoons rice vinegar
- 1 tablespoon Sriracha or other chili sauce
- 3 cups 1-inch-cubed pineapple (1 pound)
- Cooked white rice, for serving
- Chopped scallion greens, for serving
Grilled Vegetable Tostadas
By markemilw
Try topping these with our fresh tomato salsa, made in the summer when the fruits are most flavorful
- 3 tablespoons olive oil, plus more for grates
- 3 medium zucchini (1 1/2 pounds total), cut into 1/2-inch-wide slices on the diagonal
- 4 portobello mushrooms (1 pound total), stemmed
- 1 1/2 bunches scallions, root ends trimmed
- Coarse salt and ground pepper
- 4 flour tortillas (10-inch or burrito-size)
- 3 cups store-bought fresh salsa, or Fresh Tomato Salsa
- 4 ounces feta cheese, crumbled (1 cup)
- 1 lime, cut lengthwise into 4 wedges (optional), for serving
Boston Market Creamed Spinach
By markemilw
copy cat recipe
- 10 3/4 can cream of celery soup
- 1 tbs. flour
- 1/4 cup butter or margarine or canola oil
- 1/2 tsp. garlic salt or to taste
- Salt to taste
- Pepper to taste
- 20 oz. frozen chopped spinach, cooked according
- to package directions, well drained OR
- 2 pounds fresh spinach, cleaned, stems removed,
- chopped, cooked and drained
- 1 tblsp dry onion, chopped, OR
- 1 small onion, peeled, ends removed, diced
Memphis Style Beer Can Chicken
By markemilw
Combine all rub ingredients in a small mixing bowl
- For rub:
- 1 whole chicken, about 4 pounds
- 1 12 ounce can of beer, room temperature
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon dry mustard
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon garlic powder
Chocolate Chip Frosting
By markemilw
Fold chocolate chips into buttercream
- 2 cups semisweet chocolate chips
- Basic Buttercream
Grilled Pizzas with Asparagus and Sun-Dried Tomatoes
By markemilw
Topped with creamy ricotta and lightly charred veggies, this family favorite becomes truly restaurant-worthy -- in ...
- 1 bunch asparagus (about 1 pound), thick ends removed
- 1 bunch scallions, trimmed
- 1/2 cup sun-dried tomatoes (oil-packed), thinly sliced, plus 3 tablespoons oil from jar
- 1 pound store-bought pizza dough, thawed if frozen
- 1 cup ricotta
whipped Eggnog Buttercream
By markemilw
In 2-quart saucepan, stir together 1 cup sugar and 1/4 cup flour with whisk
- 1 1
- cup sugar
- 1/4 1/4
- cup Gold Medal™ all-purpose flour
- 1 1
- cup eggnog
- 1/4 1/4
- teaspoon freshly grated nutmeg
- 1 1
- cup butter, softened
- Dash salt
Classic Caesar Salad
By markemilw
Preheat oven to 450 degrees
- 2 2 2 tablespoons unsalted butter, melted
- 1 1 1 tablespoon extra-virgin olive oil
- 1 1 to 10 1/4-inch Italian bread (8 to 10 ounces), crusts removed, cut into 1/4-inch cubes
- 2 2 2 teaspoons salt
- 1/4 1/4 1/4 teaspoon ground cayenne pepper
- 1/2 1/2 1/2 teaspoon freshly ground black pepper
- 4 4 4 anchovy fillets
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon freshly ground pepper
- 1 1 1 tablespoon freshly squeezed lemon juice
- 1 1 1 teaspoon Worcestershire sauce
- 1/2 1/2 1/2 teaspoon Dijon mustard
- 1 1 1 large egg yolk
- 1/2 1/2 1/2 cup extra-virgin olive oil
- 20 20 20 ounces romaine lettuce, outer leaves discarded, inner leaves washed and dried
- 1 1 2 1/2 freshly grated Parmesan cheese or Romano cheese, or 2 1/2 ounces shaved with a vegetable peeler