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Recipes
Seafood Mac and Cheese
By markemilw
This mac and cheese is a fantastic one-dish meal -- it's so rich and creamy and cheesy, all you'll need is a simple...
- Coarse salt and ground pepper
- 1 pound elbow macaroni
- 6 tablespoons butter
- 1/2 medium onion, finely chopped
- 1 garlic clove, minced
- 1/3 cup all-purpose flour (spooned and leveled)
- 3 cups whole milk
- 1/8 teaspoon ground nutmeg
- 1 pound coarsely chopped cooked lobster, shrimp, crawfish, or crabmeat, or a combination
- 4 cups (1 pound) mixed grated cheeses, such as Parmesan, cheddar, Swiss, and fontina
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon Emeril's Creole Seasoning
Kansas City Rib Rub
By markemilw
Combine all ingredients together and transfer to an air tight container
- 1/2 cup brown sugar
- 1/4 cup paprika
- 1 tablespoon black pepper
- 1 tablespoon salt
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne
Pork fried rice
By markemilw
From Martha steward everyday
- 2 T veg oil
- 2 eggs lightly beaten
- 2 T plus 1/4 t soy sauce
- 1 garlic clove, minced
- 1 T minced peeled ginger
- 1 bunch scallions, white and green parts separated and thinly sliced
- 1/2 lb ground pork or cut up pork loin
- 2 carrots diced small or shredded
- 1/2 C frozen peas
- 2 T rice vinegar
- 2 C cooked white rice
Beef Stroganoff
By markemilw
In a 5- to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and teaspoon peppe...
- 2 pounds beef chuck, trimmed of excess fat and cut into thin slices (about 1/2 inch thick and 3 inches long)
- 1 large onion, chopped (about 2 cups)
- 1 pound white mushrooms, trimmed and halved (or quartered, if large)
- Coarse salt and ground pepper
- 2 tablespoons cornstarch
- 1/2 cup reduced-fat sour cream
- 2 tablespoons Dijon mustard
- Cooked thin egg noodles, for serving
- Chopped fresh dill, for garnish (optional)
Spicy Thai Chicken Kabobs
By markemilw
Nancy Hajeck, Fairview, Tennessee, Southern Living OCTOBER 2008
- 1/2 cup creamy peanut butter
- 1/2 cup lite soy sauce
- 1/4 cup firmly packed light brown sugar
- 1 tablespoon lime zest
- 1 teaspoon dried crushed red pepper
- 1 1/2 pounds skinned and boned chicken breasts, cut into 1-inch pieces
- 8 (12-inch) wooden or metal skewers
- 1 bunch green onions, cut into 2-inch pieces
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large yellow bell pepper, cut into 1-inch pieces
- 32 fresh snow peas
- 16 basil leaves
Orange-Vanilla Bean Cupcakes
By markemilw
Preheat oven to 350 degrees
- 4 ounces (1 stick) unsalted butter, softened
- 1 cup sugar
- 2 vanilla beans, split and scraped, pods reserved for another use
- 1 tablespoon finely grated orange zest
- 2 large eggs
- 3/4 cup heavy cream
- 1/4 cup fresh orange juice
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- Swiss Meringue Buttercream
- Candied citrus slices, for decorating
Creamy Fettuccine with Asparagus
By markemilw
In a small skillet over medium heat, toast pine nuts, stirring often, until golden, 2 to 3 minutes
- 2 tablespoons grainy mustard
- 4 ounces creamy goat cheese log, broken into pieces
- 2 bunches asparagus, trimmed, halved lengthwise, and cut crosswise into thirds
- 1/4 cup pine nuts
- 2 tablespoons snipped fresh dill leaves
- 3/4 pound fettuccine (or other thick-stranded pasta)
Balsamic-Garlic Chicken Breasts
By markemilw
Southern Living JULY 2010
- 4 (6-oz.) skinned and boned chicken breasts
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1/2 cup chicken broth
- 1/4 cup balsamic vinegar
- 1 tablespoon fresh lemon juice
- 3 garlic cloves, chopped
- 1 1/2 teaspoons honey
Macaroni and Cheese
By markemilw
When musician John Legend visited Martha, he shared his recipe for this favorite Southern comfort food, with genero...
- 4 tablespoons (1/2 stick) unsalted butter, plus more for baking dish
- Coarse salt and freshly ground pepper
- 3 cups elbow macaroni
- 2 (12-ounce) cans evaporated milk
- 1/3 cup skim milk
- 2 large eggs
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon garlic powder
- 2 (8-ounce) packages extra-sharp cheddar cheese, grated
- 1 (8-ounce) package Monterey Jack cheese, grated
- Paprika, for sprinkling
Stephanie Izard's Sloppy Goats
By markemilw
step 1 ingredients Vegetable Oil 3 1/2 cups roughly chopped Onions 1/3 cup Tomato Paste 8 cloves roughly cho...
- For the Rosemary Aioli:
- Vegetable Oil
- 3 1/2 cups roughly chopped Onions
- 1/3 cup Tomato Paste
- 8 cloves roughly chopped Garlic
- 2 tablespoons Tamarind Concentrate
- 3 tablespoons Yellow Mustard
- 1 1/2 teaspoons Dark Brown Sugar
- 3 tablespoons Malt Vinegar
- 2 1/4 teaspoons Soy Sauce
- 2 1/2 pounds canned diced Tomatoes with juice
- 3 tablespoons Miso
- splash of Jan's Orange Hot Sauce
- 5 pounds ground 80/20 Beef
- 4 cups shredded Cabbage
- 1 cup Rosemary Aioli
- 6 Squish Squash Rolls
- 1 sprig Rosemary
- 2 Egg Yolks
- 1 tablespoon Dijon Mustard
- 1/4 cup Sherry Vinegar
- 1 tablespoon Water
- 1 1/2 cups Canola Oil
- 1 tablespoon Tamari
- 1 1/2 teaspoons Sambal
- 1 1/2 teaspoons Honey
- Salt
- Pepper
- For Jan's Orange Hot Sauce:
- 1 cup Manzano Chiles (seeded and sliced)
- 1/2 cup Dried Apricots
- 1 cup Carrot Juice
- 1/2 cup Carrots (peeled and sliced)
- 3/4 cup plus 2 tablespoons Apple Cider Vinegar
- For the Squish Squash Rolls:
- 12 grams Active Dry Yeast
- 287 grams Water plus more to cover yeast
- 700 grams Bread Flour
- 350 grams Squash Puree
- 91 grams Egg Yolk
- 70 grams Brown Butter plus more for brushing
- 14 grams Salt