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Recipes
Buttercream Icing
By Mague
We make it easy...You make it amazing!™ Our Buttercream Icing recipe is perfect for spreading or decorating
- 1/2 cup solid vegetable shortening
- 1/2 cup (1 stick) butter or margarine softened
- 1 teaspoon clear vanilla extract
- 4 cups sifted confectioners' sugar (approximately 1 lb.)
- 2 tablespoons milk
Sweet Potato Gnocchi with Bacon & Fresh Sage
By Mague
1. Line Large Sheet Pan with Parchment Paper; set aside
- 2 cups (500 mL) cooked, mashed sweet potatoes (see Cooks Tip)
- 1/2 cup (125 mL) part-skim milk ricotta cheese
- 1 large egg
- 1 1/2 cups (375 mL) all-purpose flour, plus additional for dusting
- 6 slices turkey bacon, cut crosswise into 1/4-in. (6-mm) strips
- 2 tbsp (30 mL) unsalted butter
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) coarsely ground black pepper
- 2 cups (500 mL) unsalted chicken stock
- 1 tbsp (15 mL) chopped fresh sage leaves
- 1 tbsp (15 mL) cornstarch dissolved in 1 tbsp (15 mL) cold water
Chicken Penne Al Fresco
By Mague
1. Spray Deep Covered Baker with garlic oil using Kitchen Spritzer
- 4 garlic cloves
- 1 small red onion
- 1 can (15 ounces) diced tomatoes
- 3 cups uncooked mezze penne pasta
- 3 cups chicken broth
- 3/4 cup cooking white wine
- 1/2 tsp each salt and coarsely ground black pepper
- 1 1/4 cups lightly packed fresh basil leaves, divided or 1 tablespoon dried basil
- Pampered Chef Garlic Infused Canola Oil
- 1 oz Parmesan cheese, grated (about 1/4 cup packed)
- 1 1/2 pounds boneless, skinless chicken breast, fat removed
- Pampered Chef Sundried Tomato Herb Oil Dipping Seasoning
- Additional grated fresh Parmesan cheese and coarsely ground black pepper (optional)
Chocolate-Raspberry Cookie Trifle
By Mague
1. For filling, in Stainless (4-qt
- 1 cup (250 mL) milk
- 1 pkg (3.3 oz or 102 g) white chocolate or vanilla instant pudding and pie filling
- 1 container (16 oz) frozen whipped topping (6 1/2 cups/1.5 L), thawed, divided
- 1 cup (250 mL) milk chocolate morsels
- 1 jar (12 oz or 250 mL) seedless raspberry jam, divided
- 1 bag (12 oz or 340 g) frozen sweetened raspberries (not in syrup), thawed
- 1 box (12 oz or 340 g) vanilla wafers, divided
Flank Steak with Salsa Verde
By Mague
Make the salsa verde: Pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and ol...
- 2 cups loosely packed fresh parsley
- 3 scallions, coarsely chopped
- 2 tablespoons capers, drained
- Zest and juice of 1/2 lemon
- 2 anchovy fillets
- 2 cloves garlic, smashed
- 1/2 teaspoon dijon mustard
- 1/3 cup extra-virgin olive oil, plus more for the grill
- Kosher salt
- 1 flank steak (about 1 1/2 pounds)
- Freshly ground pepper
- 2 or 3 medium tomatoes
Lime-Berry Mousse Trifle
By Mague
1. Slice two limes using Ultimate Mandoline fitted with v-shaped blade; set aside
- 4-5 limes, divided
- 6 ounces cream cheese, softened
- 2/3 cup sweetened condensed milk
- 1 container (12 ounces) frozen whipped topping, thawed, divided
- 3 cups assorted fresh berries, such as strawberries, raspberries and blackberries
- 1 frozen prepared pound cake (16 ounces), thawed
- 1 pint lime sherbet, softened
- 1/4 cup sliced almonds, toasted
- Additional berries for garnish (optional)
Chipotle Chili Cornbread Bake
By Mague
1. Coarsely chop bell pepper using Food Chopper
- 1 medium green bell pepper
- 6 green onions with tops, divided
- 1 lb (450 g) 90% lean ground beef
- 1 can (16 oz or 398 mL) chili beans in sauce, undrained
- 1 cup (250 mL) chunky salsa
- 2 tbsp (30 mL) Chipotle Rub
- 1 pkg (8.5 oz) corn muffin mix
- 1 container (8 oz or 250 mL) sour cream
- 1 egg
- 1/2 cup (125 mL) shredded cheddar cheese (optional)
- 1 plum tomato, seeded and diced (optional)
Speedy Shrimp & Sausage Paella
By Mague
Chop onion using Food Chopper
- 1 medium onion
- 8 oz (250 g) smoked Polish sausage
- 1 tbsp (15 mL) olive oil
- 1 can (14.5 oz) chicken broth (about 2 cups/500 mL)
- 1 cup (250 mL) uncooked long grain white rice
- 1 tbsp (15 mL) Creole Rub
- 2 garlic cloves, pressed
- 1/2 tsp (2 mL) turmeric
- 1 lb (450 g) medium uncooked shrimp (41-50 per pound), peeled and deveined, tails removed
- 1 can (14.5 ounces) petite diced tomatoes with green chiles (1 3/4 cups/425 mL), drained
- 1 pkg (9 oz) frozen artichoke hearts, thawed (1 1/2 cups/375 mL)
- 1 cup (250 mL) frozen peas, thawed
- Chopped fresh parsley (optional)
Tilapia Fish Tacos with Arugula
By Mague
*Can be found in Asian markets Special equipment: a 12-count nonstick muffin pan For the wonton cups: Put an oven...
- 12 (3 1/4 by 3 1/4-inch square) wonton wrappers*
- 1/4 cup canola or vegetable oil
- 3 tablespoons olive oil, plus more for drizzling
- 3 tilapia fillets (about 8 ounces total), cut into 3/4-inch pieces
- Kosher salt and freshly ground black pepper
- 1 avocado, halved, pitted and flesh cut into 1/2-inch cubes
- 1 mango, peeled and flesh cut into 1/2-inch cubes
- 3 green onions, finely chopped
- 3 cups coarsely chopped baby arugula
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice (from about 2 limes)
- Kosher salt
- 1/2 cup creme fraiche
- 1 tablespoon wasabi powder*
- 1/4 teaspoon kosher salt
20 Minute Barbecue Ribs
By Mague
Our Deep Covered Baker allows you to prepare barbecue ribs in the microwave, cutting their cooking time in half
- 1 RACK (2 1/2 - 3 pounds) pork loin back ribs (baby back ribs)
- 1 teaspoon salt
- 1 teaspoon coarsely ground black pepper
- 1/4 cup water
- Smoky Barbecue Sauce
- 1 cup ketchup
- 1/4 cup packed brown sugar
- 2 tablespoons Pampered Chef Smoky Barbeque Rub
- 2 teaspoons cider vinegar or white vinegar