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Recipes
Roast Chicken
By markemilw
Carolyn Flournoy, Southern Living JANUARY 2012
- 1 (4- to 5-lb.) whole chicken
- 1 1/2 teaspoons kosher salt, divided
- 1 lemon half
- 1 teaspoon seasoned pepper
- 1 teaspoon dried rosemary
- 1 tablespoon olive oil
- 1 tablespoon butter, melted
Coconut Cupcakes with Seven-Minute Frosting and Coconut Flakes
By markemilw
Make cupcakes as directed in Basic Cupcake How-To, adding sweetened coconut to dry ingredients, and using coconut m...
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup packed sweetened shredded coconut
- 6 ounces (1 1/2 sticks) unsalted butter, softened
- 1 1/3 cups sugar
- 2 large eggs plus 2 large egg whites
- 3/4 cup unsweetened coconut milk
- 1 1/2 teaspoons pure vanilla extract
- Seven -Minute Frosting
- 1 1/3 cups large-flake unsweetened coconut
Penne with Butternut Squash
By markemilw
Directions Bring a large pot of salted water to a boil
- Kosher salt
- 12 ounces whole-wheat or multigrain penne
- 2 tablespoons extra-virgin olive oil
- 2 cups diced peeled butternut squash (about 8 ounces)
- Freshly ground pepper
- 12 ounces cremini mushrooms, trimmed and sliced
- 4 cloves garlic, minced
- 1 medium shallot or 1/2 small red onion, minced
- 1/4 to 1/2 teaspoon red pepper flakes
- 1 cup grated parmesan cheese (about 2 ounces)
- 3 tablespoons fresh oregano
Seven-Minute Frosting
By markemilw
Mix 1 1/2 cups sugar, the water, and corn syrup in a small saucepan over medium heat
- 1 1/2 cups plus 2 tablespoons sugar
- 2/3 cup water
- 2 tablespoons light corn syrup
- 6 large egg whites
Tomato-Bread Soup
By markemilw
This simple tomato soup with olive oil, day-old bread, and fresh basil leaves is a perfect way to use up very ripe ...
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 large yellow onion, diced small (2 1/2 cups)
- Coarse salt and ground pepper
- 2 garlic cloves, minced
- Red-pepper flakes (optional)
- 3 pounds very ripe tomatoes, cored and coarsely chopped
- 6 ounces day-old crusty bread, thick crusts removed, torn into 1-inch pieces (4 cups)
- 1/4 cup fresh basil leaves, torn if large
Smoked Chicken with Roasted-Red Pepper Sauce
By markemilw
Jeanne Thiel Kelley, Cooking Light MARCH 1999
- 2 bacon slices
- 4 (4-ounce) skinned, boned chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped red onion
- 1/2 teaspoon ground coriander
- 3 garlic cloves, minced
- 1 drained canned chipotle chile in adobo sauce, diced
- 1 cup salsa
- 1 (7-ounce) bottle roasted red bell peppers, drained and sliced
- Chopped fresh cilantro (optional)
basic cupcake
By markemilw
Directions 1. Preheat oven to 350 degrees
- what is called for
Beef and Asparagus Negimaki
By markemilw
Preheat a grill or grill pan until hot, or prepare oven broiler
- Salt, for water
- 24 thin stalks asparagus, or 12 thick stalks sliced in half lengthwise
- 1/2 cup soy sauce
- 1/4 cup sugar
- 1 bunch scallions, greens only
- 1 1/2 pounds beef tenderloin
- Freshly ground black pepper, to taste
Braised Potatoes
By markemilw
We used a combination of fingerling and tiny new potatoes, but this dish would be just as delicious with quartered ...
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, thinly sliced
- 1 1/2 pounds fingerling and very small new white potatoes
- 6 small shallots, peeled
- 2 to 3 sprigs rosemary, plus 1 tablespoon roughly chopped for garnish
- Coarse salt and freshly ground pepper
- 1 cup homemade or low-sodium canned chicken stock
Marge's roast beef
By markemilw
Night before stud roast with garlic slices, then cover with gravy master, meat tenderizer, and oregano, then cover ...
- Rump roast
- 4-5 cloves of garlic
- Gravy master
- Meat tenderizer
- Oregano
- Onion sliced