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Recipes
Gyro
By margiekyle
In small bowl combine the salt, oregano, pepper, cumin, cayenne and cinnamon and mix thoroughly
- 1 1⁄2 lbs ground lamb
- 1 lb ground beef
- 1 ⁄4 cup onion, chopped
- 1 ⁄3 cup water
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 teaspoons oregano
- 2 teaspoons black pepper, coarsely ground
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
- 1 ⁄2 teaspoon cinnamon
- 2 garlic cloves, minced
- 2 teaspoons vegetable oil
- butter
- 8 slices bacon, blanched
- pita bread
Toasted Coconut Filled Cupcakes
By margiekyle
Preheat oven to 350 degrees
- 2 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 3/4 c white sugar
- 1 c unsalted butter (2 sticks)
- 1 c canned sweetened cream of coconut (I use Coco Lopez), reserve 2 tbsp for frosting & filling
- 4 large eggs (separated)
- 1 tsp real vanilla extract
- 1 c buttermilk
- FROSTING
- 1/2 c unsalted butter (1 stick)
- 2 c powdered sugar
- 1 Tbsp cream of coconut
- 1 tsp real vanilla extract
- FILLING
- 1 Tbsp cream of coconut (you should have some left over)
- 3/4 c marshmallow fluff
- 1 1/2 c powdered sugar
- 6 Tbsp unsalted butter
- 4 Tbsp heavy whipping cream
- TOPPING
- 1/3 c sweetened coconut
- 1/2 c toasted sweetened coconut
Rustic Strawberry Peach Galette
By margiekyle
Tart tastes best on the same day it is baked
- Filling
- 2 ripe peaches, peeled, pitted, sliced (not frozen)
- 2 cups (about 300 grams) sliced fresh strawberries (not frozen)
- 2 Tablespoons (30 grams) granulated sugar
- 1 teaspoon vanilla extract
- Crust
- 1 and 1/2 cups (190 grams) all-purpose flour (careful not to overmeasure)
- 3 Tablespoons (45 grams) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick or 115 grams) cold unsalted butter, cubed*
- 1/4 cup (60 ml) ice water, plus more as needed
- 1 egg, beaten for egg wash
- additional sugar for sprinkling
Peach Slab Pie
By margiekyle
Heat oven to 375°F. Remove pie crusts from pouches
- 1 1 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
- 3/4 3/4 3/4 cup packed brown sugar
- 1/4 1/4 1/4 cup cornstarch
- 2 2 2 tablespoons lemon juice
- 9 9 10-oz cups Cascadian Farm™ organic frozen sliced peaches, thawed and drained (from four 10-oz bags)
- 1/2 1/2 1/2 roll Pillsbury™ refrigerated sugar cookies
3-Ingredient Banana Icebox Cake
By margiekyle
Line the bottom and sides of a 9-inch round cake pan with long pieces of plastic wrap
- 2 1/2 cups heavy cream, cold
- 4 bananas, plus 1 for garnish
- 3 cups animal crackers, plus more for garnish
Za'atar
By margiekyle
Grind everything except 1 tablespoon sesame seeds and then mix in the whole sesame seeds and enjoy
- 3 tablespoons thyme
- 2 tablespoons sumac
- 1 tablespoon oregano
- 2 tablespoons sesame seeds, toasted
- 1 teaspoon salt
Pupusas con Cortido
By margiekyle
1.Mix the masa harina, water and salt adding enough water to get a play dough like consistency
- 2 cups masa harina (corn flour)
- 1 1/2 cup warm water
- 1/2 teaspoon salt
- 1 cup monterey jack cheese (or queso Oaxaca, or mozzarella), shredded
- oil
- 1 cup curtido
- hot sauce to taste
Rhubarb Cake
By margiekyle
Cream together sugar, margarine, black coffee and rhubarb
- Ingredients
- 2 cups sugar
- 1 cup margarine
- 1 cup black coffee
- 3-4 cups of fine cut rhubarb (about size of little fingernail)
- 2 large eggs
- 1 cup flour
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- TOPPING
- 1/3 cup sugar
- 1 small package chopped nuts
Waffled Bibimbap
By margiekyle
Soak, drain and rinse the rice in a strainer until the water runs clear and is not cloudy
- 1/2 cup short-grain rice ( sushi rice)
- 1 tablespoon plus 1 teaspoon toasted sesame oil, plus more for brushing waffle iron
- 1 tablespoon toasted white sesame seeds, plus more for garnish
- 1 tablespoon plus 1 teaspoon soy sauce
- 1 teaspoon rice wine vinegar
- 1 teaspoon sugar
- Kosher salt
- 4 ounces baby spinach (about 6 cups)
- 4 large eggs, 2 beaten
- 1/2 cup kimchi
- Gochujang paste, for serving
- Special equipment: waffle iron (preferably Belgian style)
- Cook's Note: Gochujang paste can be found at specialty Asian markets.
Chicken Marsala
By margiekyle
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a fla...
- 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
- All-purpose flour, for dredging
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 4 ounces prosciutto, thinly sliced
- 8 ounces crimini or porcini mushrooms, stemmed and halved
- 1/2 cup sweet Marsala wine
- 1/2 cup chicken stock
- 2 tablespoon unsalted butter
- 1/4 cup chopped flat-leaf parsley