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Recipes
Black Bean and Corn Quesadillas
By margiekyle
Add olive oil to a large skillet over medium high heat
- 1 tsp olive oil
- 1 small clove garlic, minced
- 1/4 of a small onion, chopped
- 1/4 of a red or orange bell pepper, chopped
- 1 can black beans, drained and rinsed
- 1 heaping cup of frozen, thawed corn (or canned corn)
- 1/4 cup salsa
- 1 tsp brown sugar
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 2 cups shredded cheese (monterrey jack, colby jack, or cheddar)
- 4 large tortillas
- 2 tsp butter
- Sour cream, for serving
Parker House Rolls
By margiekyle
Place milk in a small saucepan and bring to a simmer
- 1 1/2 cups milk
- 1 stick unsalted butter, cut into pieces, plus more for brushing
- 1/2 cup sugar
- 1 package active dry yeast
- 1/2 cup warm water
- 3 large eggs, lightly beaten
- 1 1/2 teaspoons salt
- 6 cups all-purpose flour
Easy Valentine’s Day Chocolate-Filled Hearts
By margiekyle
A tasty, rice crispy heart shaped treat with chocolate and optional candy sprinkles for your loved ones
- 3 tablespoons unsalted butter, plus extra for the pan
- 10 ounces marshmallows
- 3/4 teaspoon kosher salt
- 2 tablespoons creamy peanut butter (substitute: sunflower seed butter or omit)
- 4 1/2 cups crispy brown rice cereal
- Sprinkles (optional)
- 4 ounces bittersweet chocolate, chopped into small pieces, or 4 ounces bittersweet chocolate chips
- 1/3 cup heavy cream
CAJUN CRAB BALLS
By margiekyle
•Combine all ingredients except paprika and butter, roll into 1/2 inch balls, place on greased baking sheet, spri...
- 1 pound crab meat
- 1 egg, slightly beaten
- 4 slices bread, broken into small pieces, crusts removed
- 1/3 cup mayonnaise
- 2 teaspoons Cajun seasoning
- 1 teaspoon prepared mustard
- dash black pepper
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon dried parsley
- paprika
- butter
Strawberry-Rhubarb Pie
By margiekyle
Combine eggs, sugar, flour, salt, and nutmeg; mix well
- 3 eggs, beaten
- 2 1⁄2 cups rhubarb, red, 1 inch slices
- 1 1⁄4 cups sugar
- 1 1⁄2 cups strawberries, fresh, sliced
- 1 ⁄4 cup enriched flour
- 1 9" pastry crust with lattice top
- 1 ⁄4 teaspoon salt
- 1 tablespoon butter or 1 tablespoon margarine
- 1 ⁄2 teaspoon nutmeg
Rapid Rolls
By margiekyle
Preheat the oven to 400 degrees F
- 3 (.25-ounce) packets active dry yeast
- 1 3/4 cups warm water
- 1/2 cup honey
- 1/2 cup melted butter, plus more for brushing
- 2 teaspoons salt, plus more for sprinkling
- 2 large eggs, beaten
- 4 to 6 cups flour, plus more if needed
- Rapid Rolls Variations, recipes follow
Cajun Corn Poblano Queso with Naan Chips
By margiekyle
for the queso: Place 1 1/2 cups of the corn kernels in a food processor with 1/2 cup water
- for the queso:
- 1 pound andioulle sausage, diced, cooked
- 3 cups corn kernels
- 1/2 cup water
- 1 small poblano chile, deseeded, diced
- 1 small shallot, diced
- 2 cups pepper jack cheese, shredded
- 1 tablespoon olive oil
- salt and pepper to taste
- jalapeno rounds, garnish
- cilantro, garnish
- red onion, garnish
- for the naan chips:
- 2 Naan flatbreads, cut into triangles
- 2 tablespoons olive oil
- salt and pepper to taste
Fried Cream Corn
By margiekyle
Brown the bacon in a cast iron pan or heavy skillet on medium to medium-high until browned
- 12 ears fresh corn (cut from the cob and scraped)
- 1 tsp salt
- 1 Tbsp sugar
- 6 Tbsp butter
- 1/2 c half and half
- 6 slice bacon (cut in thirds and browned)
- 2 Tbsp flour
- 1/2 tsp black pepper
Gorditas
By margiekyle
Hot Bread Kitchen's first employee, Elidia Ramos, taught her fellow bakers how to make gorditas, a favorite Mexico ...
- 2 cup(s) masa harina, preferably Bob's Red Mill
- 1.25 cup(s) water
- 1/4 cup(s) vegetable oil, plus more for frying
- Shredded chicken, for serving
- Salsa, for serving
- Sour cream, for serving
- Cotija cheese, for serving
You Won't Be Single For Long Vodka Cream Pasta
By margiekyle
Heat a large skillet over moderate heat
- 1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
- 1 tablespoon butter
- 2 cloves garlic, minced
- 2 shallots, minced
- 1 cup vodka
- 1 cup chicken stock
- 1 can crushed tomatoes (32 ounces)
- Coarse salt and pepper
- 16 ounces pasta, such as penne rigate
- 1/2 cup heavy cream
- 20 leaves fresh basil, shredded or torn
- Crusty bread, for passing