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Recipes
Bolognese Sauce
By markemilw
In a large cast-iron or enamel pot, heat butter and olive oil over medium heat
- 3 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 2 onions, cut into 1/4-inch dice
- 3 stalks celery, cut into 1/4-inch dice
- 3 carrots, cut into 1/4-inch dice
- 2 pounds ground sirloin
- 2 pounds ground veal
- 1 quart whole milk
- 2 cups dry red wine
- 1 quart Homemade Beef Stock, or two 14 1/2 -ounce cans
- 1 cup tomato paste
- 1 1/2 teaspoons coarse salt
- 3/4 teaspoon freshly ground pepper
Hush Puppies
By markemilw
Southern Living JULY 2012
- Vegetable oil
- 1 1/2 cups self-rising white cornmeal mix
- 3/4 cup self-rising flour
- 3/4 cup diced sweet onion (about 1/2 medium onion)
- 1 1/2 tablespoons sugar
- 1 large egg, lightly beaten
- 1 1/4 cups buttermilk
Corrie's Carrot Cupcakes
By markemilw
Preheat the oven to 350 degrees F
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1 tablespoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 1/2 cups vegetable oil
- 4 eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups, 3 (4-ounce jars) baby food carrots
- 1 1/2 cups chopped pecans
- 1 1/2 cups sweetened shredded coconut
- 1 (8-ounce) package cream cheese, softened
- 4 tablespoons (1/2 stick) butter, softened
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 3/4 cup finely chopped pecans
- 12 dried apricots
- 1 bunch fresh mint
Creamy Cheese Grits
By markemilw
Southern Living JANUARY 2006
- 5 cups water
- 1 teaspoon salt
- 1 1/4 cups uncooked quick-cooking grits*
- 1/2 (8-ounce) block sharp Cheddar cheese, shredded (about 1 cup)
- 1/2 (8-ounce) block Monterey Jack cheese, shredded (about 1 cup)
- 1/2 cup half-and-half
- 1 tablespoon butter
- 1/4 teaspoon pepper
Spinach-And-Fontina Strata
By markemilw
Make It Now Kitchen Organizing: Make the Most of Drawers Directions Heat oil in a large saute pan over medium he...
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 1 teaspoon coarse salt, divided
- 2 pounds spinach, stems removed and leaves coarsely chopped
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon freshly grated nutmeg
- Unsalted butter, for dish
- 1 pound challah loaf, sliced 1/2 inch thick
- 8 ounces young Italian fontina cheese, grated, divided
- 1 ounce Parmesan cheese, grated (1/3 cup), divided
- 8 large eggs, divided
- 2 2/3 cups whole milk, divided
Garganelli with Pork Ragu
By markemilw
If possible, make the ragu a day or two ahead -- the flavor improves with time
- 1 pound pork butt, cut into 1-inch pieces
- Coarse salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 1 1/2 pounds fresh sweet Italian pork sausages (casings removed), crumbled
- 1 onion, finely chopped
- 2 cloves garlic, chopped
- 1 carrot, peeled and cut into 1/4-inch dice
- 1 stalk celery, cut into 1/4-inch dice
- 2 tablespoons tomato paste
- 5 slices mortadella, finely chopped
- 1/2 cup chopped fresh flat-leaf parsley
- 1 bay leaf (preferably fresh)
- 1 small dried red chile, crumbled
- 2 cups milk
- 1 cup dry red wine
- 1 cup homemade or low-sodium store-bought chicken stock
- 1 pound garganelli or penne
- Freshly grated Parmesan cheese, for serving
Leek, Bacon, and Pea Risotto
By markemilw
This recipe yields extra risotto for making Risotto Cakes with Roasted Tomatoes and Arugula
- 2 leeks, white and light-green parts only
- 12 cups (96 ounces) low-sodium chicken broth
- 4 slices bacon, cut crosswise into strips
- 2 1/2 cups Arborio rice
- 1 cup dry white wine
- 3/4 cup frozen peas (optional)
- 1/2 cup finely grated Parmesan, plus more for serving
- 1 to 2 tablespoons fresh lemon juice
- Coarse salt and ground pepper
Spicy Pumpkin Seeds
By markemilw
Preheat oven to 350 degrees
- 1 cup raw green pumpkin seeds
- 1 teaspoon chili powder
- 1/8 to 1/4 teaspoon cayenne pepper
- 1/2 teaspoon coarse salt
- 2 teaspoons fresh lime juice
Banana Cream Pie
By markemilw
This recipe for delicious banana cream pie is adapted from "Martha Stewart's Baking Handbook
- All-purpose flour, for dusting
- 1/2 recipe Pate Brisee
- 1 large whole egg, lightly beaten, plus 4 large egg yolks
- 6 to 8 medium-ripe bananas
- 3 cups whole milk
- 2/3 cup granulated sugar
- 5 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons confectioners' sugar
Mashed-Potato Cakes with Onions and Kale
By markemilw
Cooking Light NOVEMBER 1999
- 12 cups water
- 1 bunch kale, trimmed (about 4 ounces)
- 2 2/3 cups (1-inch) cubed Yukon gold or red potato (about 1 pound)
- 3/4 teaspoon salt, divided
- 1 tablespoon olive oil
- 1 tablespoon butter or stick margarine
- 3 cups diced onion
- 2 tablespoons chopped fresh sage
- 1/4 cup sliced green onions
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- Sage sprigs (optional)