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Recipes
CHICKEN NOODLE SOUP
By margiekyle
Cook the chicken breasts in the microwave in a baking dish with a little butter, salt & pepper until done
- 1 package Reames noodles (in freezer case)
- 4 chicken breasts, skinned and boned
- 1 small can carrots
- 2 large cans chicken broth
- butter
- cream or milk
- flour
- bread bowls from The Bread Company/Pantera's - or grocery bakery
Wendys Chili
By margiekyle
In a large skillet, brown the ground beef
- 2 lbs ground beef
- 1 quart tomato juice
- 1 29 oz can tomato puree
- 1 15 oz can red kidney beans, drained
- 1 15 oz can pinto beans, drained
- 1 medium large onion, chopped about 1 1/2 Cups
- 1/2 C diced celery
- 1/4 C diced green bell pepper
- 1/4 C chili powder (use less for milder chili)
- 1 tsp ground cumin (use more for real flavor)
- 1 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp dried oregano
- 1/2 sugar
- 1/8 tsp cayenne pepper
Lasagna Cupcake With Roasted Veggies
By margiekyle
Preheat oven to 450 degree
- 30 wonton wrappers
- Veggie mixture
- 1 small eggplant, peeled and diced
- 1 small zucchini, diced
- 1 onion, diced
- 1 red bell pepper, diced
- 3 large button mushrooms, diced
- 6 garlic cloves, sliced
- 1 tablespoon dried herbs (choice parsley, rosemary, oregano)
- salt and pepper
- 1 cup homemade tomato sauce or 1 cup spaghetti sauce
- Cheese mixture
- 1 egg
- 1 tablespoon chopped fresh cilantro or 1 tablespoon parsley
- 1 ⁄4 teaspoon black pepper
- 2 cups ricotta cheese
- 3 tablespoons grated parmesan cheese, divided
- 2 1⁄2 cups grated mozzarella cheese, divided
- Garnish
- 6 -12 basil leaves
RYE BREAD DIP
By margiekyle
Mix all ingredients except bread and refrigerate
- 1 round loaf rye bread - unsliced
- 1 cup sour cream
- 2/3 cup mayonnaise
- 1 t. Beaumonde spice
- 1 t. dill weed
- 1 t. dry onion flakes
- 1 t. parsley flakes
Venetian Rolled Pizza
By margiekyle
Position an oven rack in the lower 1/3 of the oven and preheat to 425 degrees F
- Flour, for dusting
- 1 pound pizza dough
- 2 cups (8 ounces) shredded mozzarella cheese
- 7 ounces prosciutto, thinly sliced
- 1 cup (about 1 1/2 ounces) torn baby spinach
- 1 tablespoon olive oil
- Kosher salt, for seasoning
Baked Ziti
By margiekyle
Heat the olive oil in a pot over medium heat
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 large onion, diced
- 1 pound ground beef
- 1 pound Italian sausage
- Two 14.5-ounce cans tomato sauce or marinara sauce
- One 28-ounce can whole tomatoes with juice
- 2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes
- Salt and freshly ground black pepper
- 1 pound ziti
- 1 1/2 pounds mozzarella, grated
- One 15-ounce tub whole-milk ricotta
- 1/2 cup grated Parmesan
- 2 tablespoons chopped fresh parsley, plus more for sprinkling
- 2 eggs
Parmesan Peas
By margiekyle
Melt the butter in a medium skillet over medium heat
- 2 tablespoons unsalted butter
- 3 small shallots, sliced Kosher salt and freshly ground black pepper
- One 14-ounce bag frozen peas, thawed
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup grated Parmesan
Cheese and Herb Ravioli Filling
By margiekyle
In a mixing bowl, thoroughly combine all ingredients
- 3/4 cup ricotta cheese, well drained
- 6 ounces goat cheese, at room temperature
- 1 cup fresh herbs (basil, parsley, thyme, marjoram), chopped
- 1 egg
- Salt and pepper, to taste
Sunny's Beer-Battered Eggplant Fries with Nunya Business Tzatziki Dip
By margiekyle
For the dip: In a food processor, add the cream cheese, dill, cucumber and 1 teaspoon of the lemon juice and pulse ...
- DIP:
- 8 ounces chive and onion cream cheese
- 1 tablespoon chopped fresh dill
- 1 English cucumber, cut into chunks
- 1 to 2 teaspoons fresh lemon juice
- Kosher salt and freshly ground black pepper
- EGGPLANT:
- 2 eggplant, peeled and cut into fry-length spears (avoid the seeded center)
- Vegetable oil, for brushing
- 1 cup all-purpose flour
- 1 tablespoon Greek seasoning blend
- Kosher salt and freshly ground black pepper
- 2 cups all-purpose flour
- 2 tablespoons Greek seasoning blend
- Zest of 2 lemons
- Kosher salt
- 12 About 12 ounces beer
- Peanut or vegetable oil, for frying
- Lemon wedges, for squeezing
- Kosher salt
Kolokythokeftedes (Zucchini and Feta Balls)
By margiekyle
These zucchini balls are a great appetizer and can be served with tzatziki or marina sauce for dipping
- 2 cups zucchini, grated and squeezed
- 1/4 cup of feta, crumbled
- 1 splash ouzo (optional)
- 1 clove garlic, chopped
- 2 green onions, sliced
- 1 handful herbs (such as mint, dill and parsley), chopped
- 1 egg, lightly beaten
- salt and pepper to taste
- ~1/2 cup flour (I used whole wheat)
- breadcrumbs (I use whole wheat)
- oil for frying