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Recipes
Gougeres with Gruyere Mornay and Beer Mustard
By margiekyle
Special equipment: 2 silicone baking mats or parchment paper; a piping bag; a 3/8-inch round pastry tip For the go...
- 1 cup whole milk
- 1 teaspoon sea salt
- 1 teaspoon sugar
- 4 ounces unsalted butter
- 5 ounces all-purpose flour
- 5 large eggs
- 5 ounces grated gruyere cheese
- Freshly ground black pepper
- 2 ounces unsalted butter
- 2 tablespoons minced shallot
- 1 teaspoon minced garlic
- Kosher salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 35 ounces whole milk
- 4 ounces gruyere cheese
- 4 ounces Parmigiano-Reggiano
- 1 teaspoon Dijon mustard
- 8 ounces mayonnaise, such as Hellmann's
- 8 ounces Dijon mustard
- 2 tablespoons beer extract powder
- 2 tablespoons honey
- 1 tablespoon mustard powder
- 1 tablespoon malt vinegar
- Kosher salt and freshly ground black pepper
Italian Appetizer Wedges
By margiekyle
Heat oven to 400°F. Remove pie crust from pouch; place flat on ungreased cookie sheet
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 1/2 cup Progresso® Italian-style bread crumbs
- 1/3 cup chopped fresh basil
- 1/4 cup grated Romano cheese
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 cup part-skim ricotta cheese
- 3 tablespoons extra-virgin or regular olive oil
- 3 plum (Roma) tomatoes, seeded, diced
- 1 Italian plum tomato, sliced, if desired
- 8 fresh basil leaves, if desired
Pina Colada Cupcakes
By margiekyle
1. Mix flour, baking powder, baking soda and salt in a medium bowl and set aside
- CUPCAKES:
- 2 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs
- 1 3/4 cups sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup sour cream
- 1 1/2 cups canned crushed pineapple (drained slightly}
- FROSTING:
- 1/2 cup (1 stick/8 Tablespoons) butter (cool)
- 8 oz. cream cheese (directly from fridge)
- 1/2 teaspoon vanilla extract (always use pure vanilla extract if possible)
- 1 1/2 teaspoons coconut extract (you may want to start with just 1 teaspoon of coconut extract, you can always add more, but you can’t take it out!)
- 4 cups powdered confectioners sugar
- 1 Tablespoon heavy cream, heavy whipping cream or milk
- or-
- 1 Tablespoon Dark Rum
Strawberry-Rhubarb Trifle with Amaretto Custard
By margiekyle
Using store-bought pound cake makes this an easy dessert to prepare for guests
- 3 cup(s) whole milk
- 1.25 cup(s) sugar
- 1/3 cup(s) cornstarch
- Salt
- 2 large egg yolks
- 1/4 cup(s) Amaretto or other almond-flavored liqueur
- 1.25 pound(s) rhubarb, trimmed and cut into 1/2-inch chunks
- 2 pound(s) strawberries, hulled and each cut into quarters
- 1/2 cup(s) heavy or whipping cream
- 2 (10 3/4-ounce) frozen ready-to-serve pound cakes, thawed and cut into 3/4-inch cubes
Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola and Sage
By margiekyle
Heat the oil in a pan over medium heat
- 1 tablespoon olive oil
- 2 cups onion, sliced
- water as needed
- 2 cups pumpkin or butternut squash, peeled and cut into bite sized pieces
- 1 tablespoon olive oil
- salt and pepper to taste
- 8 sheets phyllo dough, thawed as directed on package
- 1/4 cup olive oil
- 4 eggs, lightly beaten
- 1 cup half and half (or 1/2 milk and 1/2 heavy cream or 1 cup heavy cream)
- 2 ounces gorgonzola or other blue cheese, crumbled
- 1 tablespoon sage, thinly sliced
Yogurt Wet Rub for Chicken
By margiekyle
Mix the yogurt, turmeric, paprika, salt, garlic powder, onion powder, black pepper and lemon zest and juice in a me...
- 1 cup Greek yogurt
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- Zest and juice of 1 lemon
Mexican Corn Soup
By margiekyle
Heat the oil in a 5 quart pot and saute the bell pepper and celery for about 5 minutes to soften
- Ingredients
- 2 Tablespoons oil
- 1/2 medium green bell pepper chopped
- 2 stalks celery, chopped
- 1/2 pound ground beef
- 1 teaspoon finely chopped jalapeno
- 1 or 2 pinches red pepper flakes, according to amount of heat you want
- 1 1.25 ounce package taco seasoning mix
- 1/2 teaspoon garlic powder
- 1 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1 32 ounce box chicken broth, low salt
- 1 14.5 ounce creamed corn
- 1 10.5 ounce can cream of chicken soup
- 1 1/4 cups milk (1 soup can full)
- 3 green onions chopped
- 1 teaspoon fresh cilantro chopped fine (Optional)
- 6 corn tortillas (plus 5 for garnish)
- GARNISH WITH ANY OR ALL OF THESE
- 1 Tablespoon sour cream
- 1 Tablespoon chunky salsa
- diced avacado
- mexican blend shredded cheese
- thin strips of corn tortillas fried crispy
Fried Deviled Eggs
By margiekyle
Add the eggs to a large saucepan filled with cold water
- 1 dozen eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh lemon zest
- 1 tablespoon chopped chives
- Dash hot sauce
- Salt and freshly ground black pepper
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko crumbs
- Parsley, for garnish
- Peanut oil, for frying
Bacon Honey Buns
By margiekyle
Melt the butter and the Brown Sugar together, and let it cool slightly
- 1 container of Pillsbury Crescent Rounds (8count) …OR regular Crescent Dough cut into 3″ rounds.
- 12 oz. cooked, crispy and crumbled Bacon..or more is fine too!
- 1 stick of melted Butter
- 1/3 cup of packed Brown Sugar
- 1/2 cup of Honey PLUS some for extra topping!
- 1/2 cup chopped Pecans..optional!
- A cupcake/muffin baking tin
Chive Cocktail Potato Crisps
By margiekyle
Prep: 20 minutes. Cook: 15-18 minutes
- 2 large red potatoes
- 2 tablespoons olive oil
- 2 tablespoons dehydrated chives
- Salt, to taste
- (You will also need some toothpicks)