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Recipes
Curtido
By margiekyle
Mix everything well, place in a jar, seal and let sit at room temperature for 24 hours before transferring to the f...
- 4 cups cabbage, shredded
- 1 cup carrot, shredded
- 1 cup onion, thinly sliced
- 1/2 cup vinegar (white or cider)
- 1/2 cup water, warm
- 1 teaspoon oregano
- 1 teaspoon salt
Italian Meatball Hoagie Braids
By margiekyle
Heat oven to 375°F. Spray 2 cookie sheets with cooking spray
- 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or
- 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 16 frozen cooked Italian-style meatballs, 1 to 1 1/2 inch (from 16-oz bag), thawed, halved
- 1 cup tomato-basil pasta sauce
- 1 cup shredded mozzarella cheese (4 oz)
- 1 egg, slightly beaten
- 1/4 cup grated Parmesan cheese
Rum Coconut Slush
By margiekyle
Combine liquids, pour into blender
- Ingredients
- 1 1/2 cups ice
- 3/4 cup rum (You can use any kind of rum and add coconut cream or use coconut rum.)
- 1/4 cup coconut cream
- 1/4 cup key lime juice (or frozen lime juice concentrate)
- 1 dash water
Chocolate-Caramel-Coconut Cake
By margiekyle
Preheat oven to 350 degrees
- CAKE
- 2 cups sugar
- 1 3/4 cups all purpose flour
- 3/4 cup cocoa, unsweetened
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1
- tsp
- salt
- 2 2
- eggs
- 1/2 1/2
- c
- canola or vegetable oil
- 1 1
- c
- milk
- 1 1
- c
- boiling coffee
- 1 1
- tsp
- pure vanilla extract
- 1/2 1/2
- c
- sweetened shredded coconut
- COCONUT CARAMEL FILLING
- 4 4
- c
- powdered sugar
- 1 1
- stick
- butter, softened
- 1/2 1/2
- c
- shortening
- 4 4
- Tbsp
- milk
- 2 2
- tsp
- artificial caramel flavoring
- 1/2 1/2
- c
- light brown sugar
- 2 1/2 2 1/2
- c
- sweetened shredded coconut
- CHOCOLATE FROSTING
- 1 1
- stick
- butter melted
- 2/3 2/3
- c
- cocoa, unsweetened
- 1/3 1/3
- c
- milk plus 1-2 tablespoon for added creaminess
- 4 4
- c
- powdered sugar
- 1 1
- tsp
- pure vanilla extract
- CAKE TOPPING
- 2 2
- c
- unsweetened shredded coconut
- 3 3
- c
- sweetened shredded coconut
- 1 1
- c
- sweetened shredded coconut
- chocolate syrup
- caramel ice cream syrup
Waffle Cones
By margiekyle
In a large bowl, add sugar, vanilla extract and eggs and beat until creamy with a hand held electric beater
- 1/2 cup sugar
- 1 1/2 teaspoons vanilla extract
- 2 eggs
- 1 stick butter, melted
- 2/3 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- Pinch salt
- Nonstick cooking spray
- Pizzelle iron
- Cone-shaped mold
BROWNIES
By margiekyle
Melt butter and chocolate over low heat and let cool
- BROWNIES:
- ∙ 1 stick butter
- ∙ 2 eggs
- ∙ 1/8 teaspoon salt
- ∙ 1 teaspoon vanilla
- ∙ 2 squares Baker’s Chocolate
- ∙ 1 cup sugar
- ∙ 1 1/2 tablespoons Pet Milk
- ∙ 1/2 cup flour
- ∙ 1/2 cup chopped nuts (optional)
- FROSTING
- ∙ 1 square chocolate
- ∙ 2 tablespoons butter
- ∙
- 2 1/2 tablespoons Pet Milk
- ∙ 1 teaspoon vanilla
- ∙ 1 1/2 cups powdered sugar
Homemade Cannoli
By margiekyle
For the cannoli shells: Pulse the flour, granulated sugar, cinnamon and salt together in a food processor
- 2 cups all-purpose flour, plus for dusting
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 2 tablespoons cold unsalted butter, cut into small pieces
- 1 large egg yolk
- 1/2 cup dry Marsala or white wine
- Vegetable oil, for frying
- 2 1/2 cups ricotta
- 3/4 cup confectioners' sugar, plus for dusting
- 1/2 teaspoon finely grated orange zest
- 1/2 teaspoon vanilla extract
- 1/3 cup shaved bittersweet chocolate (about 1 1/2 ounces)
The Most-Lemony Lemon Bar of All Time
By margiekyle
Position a rack in the center of the oven and preheat to 350 degrees F
- 1 1/2 sticks (6 ounces) unsalted butter, at room temperature, plus 1 tablespoon for greasing pan
- 1 tablespoon finely grated lemon zest, plus 1 cup fresh lemon juice, strained (from about 8 lemons)
- 2 cups granulated sugar
- 2 cups all-purpose flour, sifted (see Cook's Note)
- 3 tablespoons cornstarch
- 1/4 teaspoon fine salt
- 4 large eggs, plus 2 egg yolks
- Confectioners' sugar, for dusting
- 8 gummy candy lemon slices, cut into thirds
Balsamic Glazed Brussels Sprouts with Pancetta
By margiekyle
Heat the pancetta and 1 tablespoon of the oil in a heavy 10-inch straight-sided saute pan over medium-low heat unti...
Heirloom Tomato Pie
By margiekyle
Make the crust: Pulse the flour, cornmeal and fine salt in a food processor to combine
- 1 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 3/4 teaspoon fine salt
- 1 stick cold unsalted butter, cut into 1/2-inch pieces
- 3/4 cup plus 3 tablespoons shredded manchego cheese
- 2 tablespoons extra-virgin olive oil
- 1 large onion, thinly sliced
- 2 1/4 pounds mixed heirloom tomatoes
- Kosher salt
- 3/4 cup shredded mozzarella cheese
- 1/4 cup mayonnaise
- 3 tablespoons breadcrumbs
- 3 tablespoons chopped fresh chives
- 3 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- Freshly ground pepper