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Recipes
Blueberry-Yogurt Fool
By Margannl
Yogurt adds a healthy component to this fool, an old-fashioned dessert
- 1 1/2 pints blueberries
- 1/3 cup honey, plus more if desired
- Juice of half a lime
- 5 fresh mint leaves plus 4 sprigs for garnish
- 1/2 cup cold heavy cream
- 1 cup thick Greek-style yogurt
- 4 teaspoons finely chopped pistachios
- Read more at Wholeliving.com: Blueberry-Yogurt Fool
Hamburger Kabobs
By Margannl
Great change to just grilling ground beef
- 1 pound hamburger
- 1/2 cup coarsely chopped pine nuts (Recipe says any nuts except peanuts can be used.)
- 1 medium onion, chopped fine
- 1/2 cup chopped parsley
- 1 egg
- 1 tsp. salt (I used Vege-sal)
- 1 tsp pepper (or less, I used coarse ground)
- 1 tsp. dried oregano
- Vinaigrette dressing for basting kebabs (I prefer balsamic)
Skewered Sesame Shrimp
By Margannl
Directions 1. Thread 3 shrimp onto each of eight 6-inch bamboo skewers
- Serves 4
- 24 * 24 large shrimp (about 1 1/4 pounds), peeled and deveined
- 2 * 2 tablespoons reduced-sodium soy sauce
- 2 * 2 tablespoons wine vinegar
- 1/4 * 1/4 cup sesame seeds
- 1 * 1 tablespoon vegetable oil
Confetti Coleslaw
By Margannl
For the salad: Quarter and core the cabbage
- For the Salad:
- 1 small head red cabbage (about 1 3/4 pounds)
- 1 bunch medium carrots, peeled (about 5)
- 2 tablespoons kosher salt
- 2 Granny Smith apples
- 6 scallions (white and green parts), sliced
- 1 bunch watercress
- For the Dressing:
- 3 tablespoons cider vinegar
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon celery seeds or 2 teaspoons caraway seeds
- 1 1/2 teaspoons kosher salt
- Freshly ground black pepper
- 1/3 cup extra-virgin olive oil
Crab Stuffed Sole
By Margannl
Preheat Oven To 325F. Grease Broiler Pan
- 1 Tablespoon Vegetable Oil
- 1/4 Cup Chopped Onion
- 1/4 Cup Chopped Green Pepper
- 1 Can (6 Oz.) Crab Meat, Cleaned And Flaked
- 2 Tablespoons Seasoned Dry Broad Crumbs
- 1/2 Teaspoon Dried Parsley Flakes
- 1/2 Teaspoon Salt (Optional)
- 34 Teaspoon Lemon Pepper Seasoning
- 2 Sole Fillets (1/4 Lb. Each)1/2 To 3/4-Inch Thick
- 1/2 Cup Tomato Juice
- 1/4 Teaspoon Dried Oregano Leaves
- 1/4 Teaspoon Dried Basil Leaves
- 1/2 Teaspoon Lemon Juice
- 3 Slices Lemon, Each Cut In Half
Apple Crisp
By Margannl
Place Apples In A Greased Shallow Baking Pan Sprinkle With Lemon Juice
- 4 C Sliced Cooking Apples.
- 1 T Lemon Juice
- 1/3 C Sifted Enriched Flour
- 1 C Oats - Uncooked
- 1/2 C Brown Sugar
- 1/3 T Salt
- 1 T Cinnamon
- 1/3 C Melted Butter
Chorizo, Shrimp and Summer Veggie Packs
By Margannl
1 Heat gas or charcoal grill
- 1/4 cup sliced zucchini
- 6 uncooked shrimp, peeled (with tail shells left on), deveined
- 1/4 cup fresh corn kernels
- 1 oz bulk Mexican chorizo sausage
- 2 tablespoons Old El Paso® roasted tomato Mexican cooking sauce (from 8-oz pouch)
Taunton's Fine Cooking - For people who love to cook Login | Create an Account * Main Ingredien
By Margannl
This ultimate version of the bistro classic is made with homemade beef broth and caramelized onions
- 2 oz. (1/4 cup) unsalted butter, more for the baking sheet
- 4 medium-large yellow onions (about 2 lb.), thinly sliced (8 cups)
- Kosher salt and freshly ground black pepper
- 1 tsp. granulated sugar
- 1 small baguette (1/2 lb.), cut into 1/2-inch slices
- 2 quarts Roasted Beef Broth or lower-salt canned beef or chicken broth
- 1 bay leaf
- 2 cups grated Gruyère
Linguine with Shrimp, Caramelized Onion, Pancetta & Peas
By Margannl
Bring a large pot of well-salted water to a boil over high heat
- Kosher salt
- 2 oz. thinly sliced pancetta, cut into 1- to 2-inch-long, thin strips (about 1/2 cup)
- 1 Tbs. extra-virgin olive oil
- One -half medium onion, thinly sliced
- 1/2 lb. large shrimp (31 to 40 per lb.), peeled, deveined, and cut in half lengthwise
- 1/2 lb. dried linguine
- 2/3 cup frozen peas
- Freshly ground black pepper
Cucumber Slices with Chickpea Puree and Thyme
By Margannl
In a food processor, combine chickpeas, lemon juice, thyme, garlic, oil, and 1/4 cup water; process until smoot...
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh thyme leaves, plus more for garnish
- 1 small garlic clove
- 1 tablespoon olive oil
- Coarse salt and ground pepper
- 1 English cucumber, sliced
- 1/4 cup jarred roasted red peppers, cut into small strips