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Recipes
Cabbage Rolls
By Margannl
1. Pour boiling water over the cabbage leaves
- 1 lb chopped beef
- 1 egg
- 1 t salt
- 8 large cabbage leaves
- 1/4 t pepper
- 1 can tomato soup
- 2 Tbs. Chopped onions
- 1 Cup water
- 1 Cup rice
Lemon Loaf Cake
By Margannl
Dissolve Lemon Jello In 1 Cup Boiling Water And Cool
- 1 Pkg White, Yellow Or Lemon Cake Mix
- 1 Pkg Lemon Jello (3 Oz)
- 3/4 Cup Cooking Oil
- 4 Eggs
Eggplant Parmigiana Rolls with Pine Nuts
By Margannl
If you think you know eggplant parmigiana, think again
- 4-1/2 Tbs. plus 1/2 cup extra-virgin olive oil
- 1/2 medium yellow onion, cut into medium dice
- 1 clove garlic, chopped
- 3 cups peeled, seeded, and chopped fresh plum tomatoes (6 to 8 tomatoes)
- Kosher salt and freshly ground black pepper
- 2 Tbs. pitted and very coarsely chopped
- Kalamata or Niçoise olives
- 1 Tbs. capers, rinsed and coarsely chopped if large
- 1 Tbs. plus 1/2 cup vegetable oil
- 1 baby (Italian) eggplant (about 1/2 lb.) or 1/2 small regular eggplant, cut into large dice (2-1/2 cups)
- 2 Tbs. finely grated Parmigiano-Reggiano
- 2 Tbs. toasted pine nuts
- 2 Tbs. fresh lemon juice (from 1 lemon)
- 1 Tbs. thinly sliced fresh basil
- 3 small zucchini (about 1 lb. total)
- 2 cups panko
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 5 oz. baby arugula (6 lightly packed cups)
- 1/4 cup shaved Parmigiano-Reggiano
Triple-Chocolate Fudge Cake Truffles
By Margannl
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Einstein's Lemon Yogurt Bread
By Margannl
Preheat the oven to 325 degrees F
- 3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 3 eggs
- 3/4 cup vegetable oil
- 1 1/2 cups sugar
- 2 tablespoons fresh lemon juice
- 2 cups lemon yogurt
- Pan spray or butter (for greasing loaf pans)
French Apple Turnovers
By Margannl
Called chaussons aux pommes (“apple slippers”) in French, these classic pastries—made here with frozen puff p...
- 1 Tbs. unsalted butter
- 1 large sweet apple, such as Gala or Honeycrisp, peeled, cored, and thinly sliced
- 1 Tbs. plus 1 tsp. granulated sugar
- 1/4 tsp. ground cinnamon
- Kosher salt
- 1 large egg
- 1 sheet frozen puff pastry (from a 17.3-oz. box), thawed overnight in the refrigerator and cut into four equal rectangles
Zucchini Cupcakes
By Margannl
Preheat oven to 350 degrees
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1 cup packed dark-brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup coarsely chopped pecans or walnuts
- 1 zucchini (10 ounces), coarsely grated (1 1/2 cups)
- 1/3 cup vegetable oil
- 2 large eggs, lightly beaten
- 1/2 teaspoon pure vanilla extract
- Cream Cheese Frosting
Beet and Tomato Salad
By Margannl
Slices of roasted beets and fresh beefsteak tomatoes are dressed with shallot vinaigrette and fresh oregano to crea...
- 2 medium beets (about 1 pound total), scrubbed
- 2 teaspoons plus 3 teaspoons extra-virgin olive oil
- 1 small shallot, minced
- 2 teaspoons red-wine vinegar
- Coarse salt and ground pepper
- 3 medium beefsteak tomatoes, sliced 1/4-inch thick
- 1 tablespoon fresh oregano leaves
Quesadillas from Farmers’ Market
By Margannl
Chipotles are dried smoked jalapeños, and in any form they add an intriguing depth to dishes like these quesadilla...
- 5 Tbs. vegetable oil
- 1 cup small-diced fresh, mild chiles, such as Anaheim or poblano (from about 2 large chiles)
- 1-1/2 cups small-diced summer squash (from about 2 small zucchini, yellow squash, or yellow crookneck)
- Kosher salt and freshly ground black pepper
- 1 cup fresh corn kernels (from 2 medium ears)
- 1/8 tsp. chipotle chile powder
- 1 cup diced tomato (from 2 small tomatoes)
- 1/4 cup chopped fresh cilantro
- 1 Tbs. fresh lime juice
- Four 9-inch flour tortillas
- 2 cups grated sharp cheddar (8 oz.)
- Sour cream for serving (optional)
Roasted Vegetable Soup
By Margannl
Preheat the oven to 400 degrees Fahrenheit
- Ingredients
- 2 carrots, chopped
- 2 parsnips, chopped
- 1 large onion, chopped
- 1 small butternut squash, peeled, seeded, and chopped
- 3 garlic cloves
- 2 teaspoons canola oil
- 2 sprigs fresh thyme
- 4 ounces no salt added tomato sauce
- 32 ounces no salt added vegetable stock
- 1/2 teaspoon black pepper
- 1 1/2 cups kale, shredded
- 1/4 cup chopped parsley
- 3/4 cup nutritional yeast