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Recipes
Pastrami and Swiss on Pretzel Rolls
By margiekyle
Julia Dowling Rutland, Coastal Living APRIL 2013
- 4 pretzel rolls, split, or 8 pumpernickel bread slices
- 1/4 cup coarse-grained Dijon mustard
- 8 (1-ounce) Swiss cheese slices
- 8 ounces thinly sliced pastrami
- Butter, softened
TORTA DI PASTA
By margiekyle
Cook the spaghetti in a large pot of boiling salted water until tender but still firm to the bite, stirring occasio...
- 8 ounces spaghetti
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 4 large eggs
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup grated Parmesan
- 3/4 cup grated fontina
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
Chicken with Mustard Mascarpone Marsala Sauce
By margiekyle
Sprinkle the chicken with salt and pepper
- 1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 5 tablespoons butter, divided
- 3/4 cup chopped onion
- 1 pound cremini mushrooms, sliced
- 2 tablespoons minced garlic
- 1 cup dry Marsala wine
- 1 cup (8 ounces) mascarpone cheese
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
- 12 ounces dried fettuccine
Potato Skins with Beer Cheese
By margiekyle
Preheat the oven to 400 degrees F
- 6 small russet potatoes (about 2 pounds), scrubbed and pricked all over with a fork
- 1 tablespoon vegetable or olive oil
- Kosher salt and freshly ground black pepper
- 4 slices bacon
- 1 1/2 tablespoons unsalted butter, melted
- 2 cups shredded sharp yellow Cheddar (about 6 ounces)
- 1/2 teaspoon cornstarch
- 1/2 cup lager or pilsner beer
- 1/4 teaspoon Worcestershire sauce
- Pinch dried mustard
- Pinch cayenne pepper
- 3 scallions, chopped
Pumpkin Cake Graveyard
By margiekyle
For the pumpkin cake: Spray a 12-cup Bundt pan with nonstick cooking spray
- Glaze:
- Nonstick cooking spray
- Four 16-ounce boxes pound cake mix, such as Betty Crocker
- 2 sticks (1 cup) butter, softened
- 8 large eggs
- Two 15-ounce cans pumpkin puree
- 4 teaspoons pumpkin pie spice
- 1/4 cup vanilla frosting
- Green fruit leather, for the stem and leaf
- 1 green wafer ice cream cone
- Confectioners' sugar, for dusting
- 2 1/2 cups confectioners' sugar
- 1/4 cup cream cheese, at room temperature
- 3 to 4 tablespoons milk
- 15 drops orange food coloring or 20 drops yellow food coloring plus 15 drops red food coloring, more as needed
- Graveyard:
- Nonstick cooking spray
- Two 18.3-ounce boxes brownie mix, such as Duncan Hines
- Two 16-ounce cans chocolate frosting, such as Duncan Hines
- Two 4.4-ounce boxes chocolate-covered ladyfinger cookies, such as Cadbury
- 1 package chocolate cream-filled cookies, such as Oreos, crumbled
- 4 rectangular cookies, such as tea biscuits, graham crackers, almond thins or chocolate-coated tea biscuits such as Petit Ecolier
- 2 vanilla wafer sandwich cookies with chocolate inside, such as Pepperidge Farm Milano
- One 1.5-ounce can silver spray food coloring, such as Wilton Color Mist
- 6 mini pumpkin candies
- 3 marshmallow ghost candies, such as Peeps
Drunken Blueberry Peach Cheesecake Tart
By margiekyle
MAKING THE CRUST Place a rack in the middle position, and then preheat the oven to 300f (150c)
- THE CRUST
- 6 oz sweet butter, unsalted
- 3/4 c walnuts, almonds, or pecans... your choice
- 1 1/2 c flour, all-purpose
- 1/2 c sugar, granulated
- THE FILLING
- 1 1/2 c fresh blueberries
- 12 oz cream cheese
- 3 medium eggs, at room temperature
- 3/4 c sugar, granulated
- 2 tsp vanilla
- 2 medium fresh peaches, thinly sliced
- 1/2 c peach preserves, or whatever's on hand
- 2 Tbsp good Kentucky bourbon
Ricotta Egg Biscuits
By margiekyle
Cream butter and sugar. Mix until creamy
- 1/2 pound butter, softened (equals 2 sticks)
- 2 eggs
- 4 cups flour
- 2 teaspoons vanilla extract
- 2 cups sugar
- 1 pound ricotta cheese
- 1 teaspoons baking soda
- 1 teaspoon baking powder
Billie's Houdini Chicken Salad
By margiekyle
In a large stockpot over high heat, cover the chicken with water and bring to a boil
- 4 boneless, skinless chicken breasts
- 1 1/2 cups low-fat plain Greek yogurt
- 1/2 cup seedless red grapes, preferably Concord, halved
- 1/2 cup slivered almonds
- 1/2 cup finely chopped pecans
- 1/4 cup dried cranberries
- 2 small Granny Smith apples, finely diced
- 1/2 small red onion, finely chopped
- Salt and freshly ground pepper
- Toasted bread or crackers, for serving
Skillet S'Mores
By margiekyle
Place an oven rack in the top position and preheat the oven to 450 degrees F
- 1 1/2 cups semisweet chocolate chips
- 1 1/2 cups butterscotch chips
- 1/4 cup heavy cream
- 3 cups mini marshmallows
- Graham crackers, broken into squares, for serving
Banana Blackberry Smoothie
By margiekyle
Blend all ingredients
- 1 banana (sliced and frozen)
- 1/2 cup blackberries
- 1/2 cup vanilla yogurt
- 1/2 cup ice