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Recipes
Benihana's Ginger Salad Dressing
By markemilw
copy cat
- 1/2 cup minced onion
- 1/2 cup peanut oil
- 1/3 cup rice vinegar
- 2 tablespoons water
- 2 tablespoons minced fresh ginger
- 2 tablespoons minced celery
- 2 tablespoons ketchup
- 4 teaspoons soy sauce
- 2 teaspoons sugar
- 2 teaspoons lemon juice
- 1/2 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Fish Tacos With Watermelon Salsa
By markemilw
Make the watermelon salsa: Combine the watermelon, red onion, cilantro, lime juice and jalapeno in a bowl
- 4 cups diced seedless watermelon
- 1/2 small red onion, finely diced
- 1/2 cup roughly chopped fresh cilantro
- Juice of 2 limes, plus lime wedges for serving
- 1 jalapeno pepper, seeded and finely diced
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for brushing
- Kosher salt
- 1 pound skinless wild striped bass fillets
- 1 teaspoon chipotle chile powder
- 1 romaine lettuce heart, thinly sliced
- 8 corn tortillas
- 1 avocado, sliced
MARTHASTEWART.COM
By markemilw
Directions In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin to co...
- 3 pounds boneless, skinless chicken thighs, trimmed
- 2 medium onions, halved and thinly sliced
- 8 garlic cloves, thinly sliced
- 16 thin slices peeled fresh ginger (about 1 ounce)
- 2 tablespoons curry powder, preferably Madras
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- Coarse salt
- 2 packages frozen green peas (10 ounces each)
- 2 cups unsweetened coconut milk
- 1/2 cup toasted cashews (optional, for serving)
- 1/4 cup cilantro leaves (optional, for serving)
CALS
By markemilw
Chicken Ala Suprema
- 2 T butter
- 2 T Oil
- 6 chicken breast
- Salt
- Pepper
- 1 onion chopped or sliced
- 1-2 peppers sliced
- 12 oz mushrooms
- 1 jar La Victora Salsa Superma
- 1 8oz sour cream
- 3 cups cheddar Jack shredded cheese
Grilled Pork Chops and Onions
By markemilw
Preheat grill to medium-high
- 4 lemons, halved crosswise
- 3 medium red onions, cut into 1/2-inch-thick rounds
- 2 large Vidalia onions, cut into 1/2-inch-thick rounds
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 4 sprigs fresh rosemary
- Coarse salt and freshly ground pepper, to taste
- 4 pork chops (each about 6 ounces, 1 1/2 inches thick), trimmed
- All-purpose flour, for dusting
Coconut Cake
By markemilw
All You MARCH 2009
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/4 cups sugar
- 4 large eggs, at room temperature, separated
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 teaspoon vanilla or coconut extract
- 1 teaspoon grated lemon zest
- 2 cups sugar
- 1 tablespoon fresh lemon juice
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded coconut
Chipotle-Orange Chicken Legs
By markemilw
Southern Living MAY 2011
- 1 cup fresh orange juice, divided
- 5 tablespoons soy sauce, divided
- 3 tablespoons brown sugar
- 2 tablespoons olive oil
- 6 garlic cloves, pressed
- 1 tablespoon orange zest
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground chipotle chile pepper
- 2 pounds chicken drumsticks (about 8 drumsticks)
- 2 teaspoons brown sugar
- 2 teaspoons cornstarch
Grilled Onion Salad
By markemilw
Keeping a bit of the root attached to the wedges prevents the onion layers from falling apart
- 4 tablespoons olive oil, plus more for grates
- 1 Vidalia onion, cut all the way through the root end into 8 wedges (see note, below)
- Coarse salt and ground pepper
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 12 ounces baby salad greens (such as red leaf, green leaf, or romaine mix)
- 4 ounces soft goat cheese, crumbled
Mar-a-Lago Turkey Burger
By markemilw
From Oprah
- 1/4 * 1/4 cup thinly sliced scallions
- 1/2 * 1/2 cup finely chopped celery
- 3 * 3 Granny Smith apples , peeled and diced
- 1/8 * 1/8 cup canola oil
- 4 * 4 pounds ground turkey breast
- 2 * 2 Tbsp. salt
- 1 * 1 Tbsp. black pepper
- 2 * 2 tsp. Tabasco® chipotle pepper sauce
- 1 * 1 lemon , juiced and grated zest
- 1/2 * 1/2 bunch parsley , finely chopped
- 1/4 * 1/4 cup Major Grey's Chutney , pureed
Grilled Garden Salad
By markemilw
The heat of the grill transforms vegetables, intensifying their flavors and drawing out their sweetness
- 1 small eggplant, cut into 1/4-inch rounds
- 1 pound asparagus, trimmed
- 3 tomatoes, halved
- 5 pattypan or baby summer squashes, halved if large
- 2 heads radicchio, quartered
- 1 medium red onion, cut into 1/2-inch rings
- 1 red bell pepper, quartered, seeds and ribs removed
- 1 yellow bell pepper, quartered, seeds and ribs removed
- 1 portobello mushroom cap, cut into 1/2-inch slices
- 1/2 cup extra-virgin olive oil, for brushing
- Coarse salt and freshly ground pepper, to taste
- 1 teaspoon fresh lemon juice
- 1 1/2 teaspoons fresh thyme leaves