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Recipes
One-Pot Farfalle Primavera
By margiekyle
Heat the olive oil in a 4-quart saucepan over medium heat
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, chopped
- 8 ounces farfalle pasta (bowtie; see Cook's Note)
- Kosher salt
- 1/3 bunch asparagus (about 6 ounces), trimmed and cut into 1-inch pieces
- 7 ounces small broccoli florets (from 1 medium head; about 3 1/2 cups)
- 2/3 cup frozen peas, thawed
- 3 ounces cream cheese, cut into pieces, at room temperature
- 1/3 cup heavy cream
- 2 tablespoons chopped fresh basil, plus additional for serving
- 1/2 teaspoon grated lemon zest
Pumpkin Cake
By margiekyle
special equipment: four 6-inch stainless steel mixing bowls (2 1/2-cup capacity each) Preheat the oven to 350 deg...
- CAKE:
- Butter, for the bowls
- 2 1/4 cups all-purpose flour, plus more for the bowls
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup well-packed brown sugar
- 3 large eggs
- One 14-ounce can pumpkin puree
- 3/4 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground ginger 1/4 teaspoon allspice
- 1 teaspoon salt
- BUTTERCREAM:
- 1 1/2 cups granulated sugar
- 3/4 cup large egg whites
- 4 1/2 sticks (1 1/8 pounds) unsalted butter, at room temperature
- 2 teaspoons vanilla extract
- Pinch salt
- Gel or paste food coloring, for buttercream and marzipan
- 4 ounces marzipan
Rainbow Citrus Cake
By margiekyle
Preheat oven to 350 degrees F (175 degrees C)
- 3 1/2 cups all-purpose flour
- 5 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup shortening
- 2 1/4 cups white sugar
- 4 eggs, room temperature
- 1 1/2 cups milk
- 2 teaspoons vanilla extract
- 2 teaspoons grated lemon zest
- 2 teaspoons grated orange zest
- 2 teaspoons grated lime zest
- 2 drops yellow food coloring
- 2 drops orange food coloring
- 2 drops green food coloring
- 1 recipe Lemon Custard Filling
- 1 recipe Orange Cream Frosting
CRAB STUFFED MUSHROOMS
By margiekyle
Remove stems from mushrooms
- ∙ 1 pound package of fresh mushrooms (look for big caps)
- ∙ 1 8 ounce package of cream cheese
- ∙ green onion
- ∙ 1 can white crab meat
- ∙ soy sauce
- BATTER
- ∙ Approximately 2 cups flour
- ∙ 1 egg
- ∙ milk
- ∙ salt and pepper
Mini Corn Dog Muffins
By margiekyle
Preheat the oven to 375 degrees F
- 1 ear yellow corn
- One 8.5-ounce box corn muffin mix
- 1 large egg
- 1/3 cup whole milk
- 1 cup grated sharp Cheddar 4 hot dogs, each cut into six 1-inch pieces
- Oil, for greasing the muffin tin
- Ketchup, mustard and relish, for serving
Tomato, Mozzarella and Basil Bruschetta
By margiekyle
Preheat oven to 375 degrees F
- 1 (32-ounce) can whole tomatoes, drained
- 1 cup fresh basil leaves, washed and spun dry
- 4 tablespoons extra-virgin olive oil
- 6 cloves garlic, peeled
- Kosher salt and freshly ground black pepper
- 2 large French baquettes, sliced 1-inch thick (about 36 slices)
- 1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick
Beautiful Brussels Sprouts
By margiekyle
Preheat the oven to 375 degrees F
- 1 large butternut squash
- 2 1/2 pounds Brussels sprouts
- 4 red onions, cut into chunks
- 1/2 cup olive oil
- 1 tablespoon chili powder
- Pinch kosher salt
- Pinch freshly ground black pepper
- 1/4 cup pomegranate molasses
- 1 cup pomegranate seeds
Chicago Gumbo
By margiekyle
Heat the oil in a large skillet over medium heat
- 1 tablespoon extra-virgin olive oil
- 1 pound bulk sweet Italian sausage
- 1 clove garlic, minced
- 1 yellow onion, slivered
- 1 small green bell pepper, stemmed, seeded and sliced lengthwise
- 1 small red bell pepper, stemmed, seeded and sliced lengthwise
- 1 teaspoon smoked paprika
- Pinch chile flakes
- 1 tablespoon tomato paste
- 1/2 cup dry red wine
- One 14.5-ounce can diced tomatoes with liquid
- 4 cups cooked white rice
- 2 tablespoons thinly sliced fresh basil leaves
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 cup jarred oil-packed giardiniera (pickled Italian vegetables), drained and roughly chopped
- Aged provolone, for grating
Skillet Italian Sausage, Peppers and Onions
By margiekyle
Directions: Poke each sausage a few times with a paring knife or fork (this helps release steam as they cook)
- For serving, optional:
- 5 (sweet or hot) Italian sausage links
- 1 large yellow onion, sliced
- 3 bell peppers, any color, sliced into strips
- 2 garlic cloves, minced
- 1/2 cup Holland House Red Cooking Wine
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- Warm hoagie rolls
- Cooked pasta
COQUILLE ST. JACQUES
By margiekyle
Melt butter in skillet
- . 1 1/2 pounds scallops
- ∙ 1 pound fresh mushrooms
- ∙ 3-4 green onions
- ∙ 1 carton heavy cream (or at least half & half)
- ∙ 3/4 cup wine
- ∙ garlic (fresh or powder)
- ∙ 1 stick butter
- ∙ 2 tablespoons flour
- ∙ 3/4 cup parmesan cheese
- ∙ salt and pepper