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Recipes
Hot Chicken Biscuits with Mama's White Gravy
By margiekyle
For the chicken: Whisk together the eggs, buttermilk and hot sauce in a shallow casserole dish
- 2 eggs
- 2 cups buttermilk
- 2 tablespoons hot sauce, such as "Louisiana"
- 3 cups all-purpose flour
- 2 cups cornstarch
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 pound chicken cutlets
- 3 to 4 cups solid vegetable shortening
- 4 tablespoons (1/2 stick) butter
- 1/4 cup all-purpose flour
- 2 cups milk
- Salt and freshly ground pepper
- 8 tablespoons (1 stick) butter, melted
- 1 tablespoon cayenne
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- Pickle slices
- 8 Angel Biscuits, cut in half, recipe follows
- 5 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 5 tablespoons sugar
- 1/4 cup warm (90 to 110 degrees F) water
- 1/2 ounce (2 packages) active dry yeast
- 1 cup (2 sticks) salted butter, cold, cut into small squares, plus 4 tablespoons, melted
- 2 cups buttermilk
Lasagna Baked Penne
By margiekyle
Preheat oven to 400 degrees and bring a pot of salted water to a boil
- 8 ounces ground beef
- 6 ounces penne pasta
- 1 onion
- 2 cloves garlic
- 4 ounces kale
- 1 teaspoon dried oregano
- 1/4 cup panko bread crumbs
- 1 cup mozzarella cheese
- 1/4 teaspoon chili flakes
- 1 14 ounce can diced tomatoes
- 2 teaspoons olive oil
Easter Bunny Tails
By margiekyle
These adorable Easter Bunny Tails feature sweetened cream cheese balls rolled in coconut flakes
- 1 (8 ounce) package cream cheese, softened
- 4 - 5 cups powdered sugar
- 1 teaspoon almond extract (you can substitute this for coconut if you want a stronger coconut flavor)
- 2-3 cups sweetened coconut
Pimiento Cheese and Bacon Crostini
By margiekyle
Down Home with the Neelys has inventive recipes like these irresistible crostini
- 2.5 cup(s) shredded extra-sharp white cheddar cheese
- 2.5 cup(s) shredded extra-sharp orange cheddar cheese
- 1 7-ounce jar pimientos, drained and finely chopped
- 3/4 cup(s) mayonnaise
- 1/2 teaspoon(s) freshly ground black pepper
- 1/2 teaspoon(s) garlic powder
- Cayenne pepper
- 40 slice(s) baguette, toasted
- 4 strip(s) cooked bacon, crumbled
Savory Thyme Compound Butter
By margiekyle
Place the butter in a food processor with the shallots, garlic, thyme leaves, bacon, lemon zest and lemon juice
- 1 pound (4 sticks) unsalted butter at room temperature
- 1/2 cup finely minced shallots
- 1/4 cup finely minced garlic
- 1/4 cup fresh thyme leaves
- 2 slices bacon, cooked and chopped
- Zest and juice from 1 lemon
- 1/2 cup olive oil
- 1/4 cup fresh parsley, finely minced
- 2 pinches of paprika
- Kosher salt and freshly ground black pepper
Barbecued Chinese Chicken Lettuce Wraps
By margiekyle
Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms
- 2 cups, 4 handfuls, fresh shiitake mushrooms
- 1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
- 2 tablespoons light colored oil, such as vegetable oil or peanut oil
- Coarse salt and coarse black pepper
- 3 cloves garlic, chopped
- 1 inch ginger root, finely chopped or grated, optional
- 1 orange, zested
- 1/2 red bell pepper, diced small
- 1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
- 3 scallions, chopped
- 3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
- 1/2 large head iceberg lettuce, core removed, head quartered
- Wedges of navel orange -- platter garnish
Chicken-Bacon-Ranch Pizza Sticks
By margiekyle
Heat oven to 400°F. Lightly grease cookie sheet with shortening or cooking spray
- 1 can Pillsbury® refrigerated classic pizza crust
- 1/3 cup ranch dressing
- 2 cups shredded cooked chicken breast
- 1/3 cup cooked real bacon pieces (from a jar or package)
- 1/2 cup chopped green onions (8 medium)
- 2 1/2 cups shredded Cheddar-Monterey Jack cheese blend (10 oz)
- Additional ranch dressing for dipping
BEEF BRISKET
By margiekyle
This is a lot of trouble but
- SAUCE:
- 4-5 pound brisket
- liquid smoke
- onion salt
- garlic salt
- salt
- pepper
- paprika
- meat tenderizer
- 2 TB brown sugar
- 1 TB dry mustard
- 2 tsp vinegar
- Skimmed drippings
- 1/2 cup ketchup
- 1/4 cup bbq sauce
- several dashes of wine vinegar
Easy Stove-Top Macaroni & Cheese
By margiekyle
1 Cook macaroni according to package directions
- 8 ounces elbow macaroni
- 1/4 cup butter
- 1/4 cup flour
- 1/2 teaspoon salt
- 1 dash black pepper
- 2 cups milk
- 2 cups shredded cheddar cheese or 8 ounces cheddar cheese
Sweet and Sticky BBQ Sauce (Kansas City Style)
By margiekyle
Whisk together the ketchup, molasses, vinegar, Worcestershire, sugar, paprika, onion powder, garlic powder, mustard...
- 1 1/2 cups ketchup
- 1/2 cup molasses
- 1/3 cup apple cider vinegar
- 3 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon mustard powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon liquid smoke