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Recipes
Raspberry Tequila Sangria
By Mague
1. Juice one orange and two limes to measure 1/4 cup (50 mL) juice each
- 2 oranges, divided
- 3 limes, divided
- 1/4 cup (50 mL) sugar
- 6 cups (1.5 L) ice
- 1 bag (10-12 oz) frozen sweetened raspberries
- 1 cup (250 mL) silver tequila
- 1/2 cup (125 mL) triple sec
- 1 bottle (750 mL) pink champagne or sparkling wine
- 4 cups (1 L) chilled lemon-lime soda
Cobbler Cake
By Mague
Variations: Yellow cake mix with apple pie filling - After 10 minutes, stir and sprinkle with Caramel Sprinkles, th...
- 1 cake mix, any flavor
- 1 can pie filling (to complement the cake mix)
- 1 1/2 sticks butter or margarine
Caramel Apple Bread Pudding
By Mague
1. Lightly spray Deep Covered Baker with vegetable oil using Kitchen Spritzer
- 1 loaf (16 ounces) egg bread, such as challah (about 12 cups cubed)
- 3 red baking apples such as Jonathan
- 1 lemon
- 1 tablespoon butter
- 2 cups plus 1 tablespoon milk, divided
- 1 cup heavy whipping cream
- 6 eggs, lightly beaten
- 1/2 cup firmly packed brown sugar
- 1 teaspoon Double-Strength Vanilla
- 1/4 teaspoon salt
- 1 package (14 ounces) caramels (about 48), unwrapped
- 1/2 cup toasted pecan halves
- Apple Blossom Garnishes (optional, see Cook's Tips below)
Festive Holiday Cheese Spread
By Mague
1. Coarsely process pecans in Manual Food Processor
- 3/4 cup (175 mL) pecan halves, toasted, divided
- 2 cups (500 mL) fresh basil leaves
- 2 tbsp (30 mL) olive oil
- 1 pkg (8 oz/250 g) shredded Italian cheese blend (2 cups/500 mL), divided
- 1 jar (12 oz or 370 mL) roasted red bell peppers, drained and patted dry
- 2 pkgs (8 oz/250 g each) cream cheese, softened
- 3 garlic cloves, pressed
- Assorted crackers or vegetables (optional)
Michelada
By Mague
Combine the salt and chili powder in a small bowl and transfer to a flat plate
- 1/4 cup kosher salt
- 3 tablespoons chili powder
- 4 limes, cut into wedges
- 4 (12-ounce) bottles beer
- Hot sauce (recommended: Tabasco)
- Worcestershire sauce
Sunny's Deviled Eggs
By Mague
Put the eggs in a pot and cover with water by 1-inch and bring to a boil over medium heat
- 6 eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 lemon, zested
- 2 teaspoons chopped pickled jalapenos
- Kosher salt and freshly ground black pepper
- 1/4 cup chopped french-fried onions (recommended: French's)
- Smoked paprika, for garnish
Quick Jambalaya
By Mague
3 chicken breast 3 - 5-inch smoked beef sausage – sliced 1 package of Zatarain’s jambalaya mix Water per packag
- 3 Chicken Breast
- 3 5" smoked beef sausage sliced
- 1 Package of Zatarains Jamblaya Mix
Fresh Mango Margaritas
By Mague
1. For mango purée, finely chop mango wedges using Food Chopper
- 2 large mangoes, peeled and cut into wedges (see Cook's Tip)
- 1/4 cup (50 mL) sugar
- 1/4 cup (50 mL) water
- 1/2 cup (125 mL) mango nectar, plus additional if needed
- 4 limes, divided
- 1 tbsp (15 mL) coarsely ground Coarse Sea & Himalayan Salt (optional)
- 1 1/2 cups (375 mL) ice cubes, divided
- 2 oz (60 g) tequila, divided
- Mango and lime slices (optional)
Jalapeno Margaritas
By Mague
Make a big batch of margaritas with a twist
- 1 thin slice jalapeno
- handful of celery leaves
- 6 oz fresh lime
- spoonful of confectioners sugar
- 16 oz tequila
- 8 oz orage liqueur
Chocolate Lava Cake Versions 1-4
By Mague
Chocolate Cake Mix made according to package directions
- 1 Chocolate Cake Mix
- 1 Container of Chocolate Frosting (not the whipped variety)