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Recipes
Waffled Leftover Thanksgiving Brunch
By margiekyle
Preheat a waffle iron to medium-high
- 4 1/2 cups crumbled leftover stuffing
- 1/4 cup chopped fresh parsley
- 2 large eggs, beaten
- Vegetable oil, for brushing waffle iron
- Sliced leftover turkey, gravy and cranberry sauce, for serving
- Special equipment: waffle iron (preferably Belgian style)
Orange Julius-like Smoothie
By margiekyle
Start your day with a flavorful fruit smoothie
- 1 cup milk
- 1 cup ice water
- 1 (6-ounce) frozen can orange juice concentrate
- 12 cubes ice
- 1/4 teaspoon vanilla extract
- 1/8 cup white sugar
Fried Pickles with Spicy Mayo
By margiekyle
Recipe from the Tasting Table Test Kitchen
- 1 cup mayonnaise
- 2 teaspoons fresh lemon juice
- 2 teaspoons grated lemon zest
- Pinch of cayenne pepper
- Kosher salt, to taste
- 3/4 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1/4 teaspoon baking powder
- 10 dill pickles, drained, patted dry and quartered lengthwise
Sausage, Peppers and Onions
By margiekyle
Heat the oil in a heavy large skillet over medium heat
- 1/4 cup extra-virgin olive oil
- 1 pound sweet Italian turkey or regular sausage
- 2 red bell peppers, sliced
- 2 yellow onions, sliced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 cup chopped fresh basil leaves
- 4 garlic cloves, chopped
- 2 tablespoons tomato paste
- 1 cup Marsala wine
- 1 (15-ounce) can diced tomatoes
- 1/4 teaspoon red pepper flakes, optional
- 4 to 6 fresh Italian sandwich rolls, optional
SPINACH CASSEROLE (Donna Curran)
By margiekyle
Cook spinach and drain thoroughly
- 1 1/2 qt. dish, unbuttered
- 1 10oz pkgs of spinach, thawed
- 1/2 c butter
- 1/2 onion, chopped finely
- 1 14 oz can artichoke hearts, quartered and drained
- 1 pint sour cream
- 1/2 c grated Parmesan
- 1/2 t salt
- 1/2 t pepper
Roquefort Soufflés
By margiekyle
Preheat the oven to 375°
- 2 tablespoons unsalted butter, plus softened butter for the ramekins
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 3 tablespoons all-purpose flour
- 1 cup milk
- Pinch of salt
- Pinch of cayenne pepper
- 2 ounces Roquefort cheese
- 5 large eggs, separated
- 2 tablespoons snipped chives
Pumpkin Roll
By margiekyle
Heat oven to 350 degrees F
- 3 large eggs
- 1 c. granulated sugar
- 2/3 c. canned pure pumpkin
- 3/4 c. all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. ground cinnamon
- 2 c. toasted walnuts
- 1 package cream cheese
- 1 tbsp. unsalted butter
- 3/4 c. confectioners' sugar
- 3/4 tsp. pure vanilla extract
Blue Cheese Chicken Breasts
By margiekyle
Preheat the oven to 325 degrees
- 1/2 cup chopped fresh mushrooms
- 2 teaspoons vegetable oil
- 1 cup chopped fresh spinach
- 1/4 teaspoon minced shallots
- 2 teaspoons minced fresh thyme
- 1/2 teaspoon kosher salt plus extra for sprinkling
- 1/8 cup bacon crumbles
- 1/4 cup blue cheese
- 1/4 cup Daisy Brand Cottage Cheese , drained
- 1/4 cup bread crumbs
- 4 split chicken breasts
- 2 teaspoons olive oil
- 1/2 teaspoon black pepper
Love Sucks: Break-Up Cake
By margiekyle
1. Preheat the oven to 350
- cooking spray, for pan
- 1/2 cup all-purpose flour
- 5 tablespoons cocoa powder
- 1/2 teaspoon baking soda
- 1/3 cup canola oil
- 1/2 cup granulated sugar
- 1/3 cup sour cream
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 tablespoon warm water (or brewed coffee)
- handful freeze dried raspberries, crushed to a powder
- powdered sugar for sprinkling on top (Icing Sugar Mill by T-Sugars pictured)
STUFFED CORNBREAD
By margiekyle
Mix cornbread batter as directed on package
- 2 packages cornbread mix
- 12 slices American cheese
- 1 pound lean ground beef
- 1/2 medium onion, chopped
- 1/2 medium bell pepper, chopped
- 2 jalapenos, sliced (optional)