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Recipes

Sweet and Spicy BBQ Sauce (Texas Style)

Sweet and Spicy BBQ Sauce (Texas Style)

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In a medium pot, cook the bacon over medium-low heat until crispy, 8 to 10 minutes

  • 4 slices bacon, chopped
  • 1/2 cup finely diced onions
  • 2 cloves garlic, minced
  • One 6-ounce can tomato paste
  • 1 cup beef stock
  • 1/2 cup loosely packed brown sugar
  • 1/4 cup apple cider vinegar
  • 1 teaspoon ground cumin
  • 1/2 to 1 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
4.2/5 (6 Votes)

RYE PATTY MELT

RYE PATTY MELT

By

Spread butter on both sides of bread

  • 4 teaspoons unsalted butter, softened
  • 8 slices hearty rye bread
  • 2 tablespoons extra virgin olive oil
  • 1 medium red onion, sliced (about 1 cup)
  • 1 1/2 pounds ground round
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 8 ounces shredded Swiss cheese
  • Thousand Island dressing
4.5/5 (24 Votes)

Taco Pizza

Taco Pizza

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Heat oven to 400°F. Cook meat with Taco Seasoning Mix as directed on package

  • 1 lb. lean ground beef
  • 1 pkg. (10.75 oz.) TACO BELL® Crunchy Taco Dinner Kit
  • 1 ready-to-use baked pizza crust (12 inch)
  • 1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
  • 1 cup loosely packed shredded lettuce
  • 1 large tomato, chopped
4.3/5 (8 Votes)

CHEESECAKE - GRANDMA CROSS’

CHEESECAKE - GRANDMA CROSS’

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This is a single recipe - double for a cake that fits in an Angel Food cake pan

  • Custard:
  • Graham cracker crust - 2 packages Graham crackers mixed with 4 tablespoons butter and 1/2 cup sugar. Mix with a fork. Line the bottom and up part of the sides of a springform pan. Refrigerate.
  • 1 cup sugar
  • 1 cup milk
  • 1 egg
  • Rest of filling:
  • 1 1/2 tablespoons lemon juice
  • a little lemon rind
  • 1 teaspoon vanilla
  • 1 tablespoon Knox gelatin (or one envelope)
  • 1/2 cup cold water
  • 8 ounces Philadelphia Cream Cheese
  • 1/2 pint whipping cream
4.5/5 (4 Votes)

Stuffed Peppers with Corn, Black Beans, and Pepperjack

Stuffed Peppers with Corn, Black Beans, and Pepperjack

By

Preheat oven to 350 degrees F

  • 4 bell peppers, tops sliced off
  • 2 15- oz. cans black beans, rinsed
  • 2 ears corn, kernels stripped
  • 3/4 c. grated pepper Jack
  • 3 scallions, thinly sliced
  • 2 tsp. chili powder
  • Couple dashes of hot sauce
  • kosher salt
4.3/5 (8 Votes)

Beef and Bean Burritos

Beef and Bean Burritos

By

Preheat the oven to 170 to 180 degrees F

  • 1 medium onion, diced
  • 2 pounds ground beef
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground oregano
  • 1/4 teaspoon salt
  • Three 7-ounce cans Mexican tomato sauce (I use El Patobrand) or enchilada sauce
  • One 28-ounce can refried beans
  • 3/4 cup grated Cheddar, plus extra for sprinkling
  • 12 burrito-size flour tortillas
  • 1/2 cup fresh cilantro leaves
4.5/5 (11 Votes)

Bacon-Cheddar Straws 2

Bacon-Cheddar Straws 2

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Preheat the oven to 400 degrees F

  • All-purpose flour, for dusting work surface
  • One 13-ounce package puff pastry
  • 1 tablespoon prepared English mustard
  • 14 strips good-quality streaky bacon
  • 3 ounces mature Cheddar, grated
  • 1 free-range egg, lightly beaten
4.8/5 (4 Votes)

Star Puffs

Star Puffs

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Cut a sheet of puff pastry with a star-shaped cookie cutter

  • One sheet of thawed puff pastry
  • olive oil
  • parmesan cheese
  • pepper
4.5/5 (14 Votes)

Rhubarb Upside-Down Cake

Rhubarb Upside-Down Cake

By

This cake has a crumb "topping" that actually ends up on the bottom

  • 4 tablespoon(s) unsalted butter, melted
  • 1/2 cup(s) all-purpose flour
  • 1/4 cup(s) sugar
  • Coarse salt
  • 1.5 stick(s) unsalted butter, room temperature, plus more for buttering pan
  • 1 pound(s) rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick
  • 1.75 cup(s) sugar
  • 1.5 cup(s) all-purpose flour
  • 1.5 teaspoon(s) baking powder
  • Coarse salt
  • 1/2 teaspoon(s) finely grated orange zest
  • 1 tablespoon(s) fresh orange juice
  • 2 large eggs
  • 1 cup(s) sour cream
4.5/5 (46 Votes)

Peach Panzanella with Burrata

Peach Panzanella with Burrata

By

Preheat oven to 425 degrees F

  • 1/2 red onion, thinly sliced (1 cup)
  • 1/2 c. white balsamic vinegar
  • 1/2 loaf ciabatta, cut in 1 1/2" cubes (4 cups)
  • 1/2 c. extra-virgin olive oil, divided
  • kosher salt
  • Black pepper
  • 8 small (or 4 large) ripe peaches, sliced 1/2"-thick (8 cups
  • 1/2 c. torn basil leaves, plus more for serving
  • 1 8 ounce ball burrata
4.3/5 (3 Votes)