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Recipes
Pasta Salad With Asparagus, Corn and Sun-Dried Tomatoes
By Mague
Bring a large pot of salted water to a boil
- Kosher salt
- 1/2 pound fusilli pasta
- 1 cup chopped blanched asparagus
- 1 cup blanched corn kernels
- 1/2 cup chopped sun-dried tomatoes
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 1/4 teaspoon finely grated garlic
- 3/4 cup grated parmesan cheese
- Freshly ground pepper
Pumpkin-Maple Cream Trifle
By Mague
1. Prepare Maple Walnuts, if desired; set aside
- Maple Walnuts
- 1 box (14.4 oz/400 g) whole graham crackers (5 x 2 in./13 x 5 cm)
- 1 pkg (3.4 oz/102 g) cheesecake or vanilla instant pudding and pie filling
- 1/2 cup (125 mL) milk
- 1 can (15 oz) solid pack pumpkin (not pumpkin pie filling) (1 3/4 cups/425 mL)
- 2 tsp (10 mL) Cinnamon Plus® Spice Blend
- 1 container (12 oz/1 L) frozen whipped topping, thawed, divided Additional Cinnamon Plus® Spice Blend Plus
Smothered Chicken with Garlic
By Mague
1. Preheat oven to 375°F
- 3 tbsp fresh rosemary or 1 tbsp dried rosemary, divided
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 whole chicken (about 4 lb)
- 1 lemon, cut into quarters
- 1 tbsp olive oil
- 2 heads garlic, peeled (about 40 cloves)
PW Perfect Pot Roast
By Mague
Directions Preheat the oven to 275 degrees F
- Salt and freshly ground black pepper
- One 3 to 5-pound chuck roast
- 2 or 3 tablespoons olive oil
- 2 whole onions, peeled and halved
- 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
- 1 cup red wine, optional
- 3 cups beef broth
- 2 or 3 sprigs fresh rosemary
- 2 or 3 sprigs fresh thyme
S'more Cups
By Mague
1. Preheat oven to 350°F (180°C)
- 7 whole graham crackers (1 cup/250 mL finely crushed)
- 1/4 cup (50 mL) powdered sugar
- 6 tbsp (90 mL) butter, melted
- 4 bars (1.55 oz or 43 g each) milk chocolate candy, divided
- 12 large marshmallows
Pork Chops and Stuffing
By Mague
Heat oven to 400 degrees. Brush inside of Cranberry Deep Covered Baker with oil
- 2 cups Pepperidge Farm Cornbread Stuffing dry mix
- 1 can (10 3/4-ounces) condensed 98% fat-free cream of celery soup
- 1/4 cup finely chopped onion
- 1/4 cup chopped celery
- 1/2 cup frozen corn kernels (may use canned)
- 4 boneless lean pork loin chops (4-5 ounces each)
- 1 tablespoon packed brown sugar
- 1 teaspoon spicy-brown mustard
Barbecue Pork Oven Chili
By Mague
1. Preheat oven to 350°F (180°C)
- 1 large onion
- 2 cups (500 mL) chicken stock
- 6 garlic cloves, pressed, divided
- 1 tsp (5 mL) salt, divided
- 1 pork shoulder roast (3 1/2-4 lbs/1.6-1.8 kg)
- 1 can (15 oz or 398 mL) tomato sauce
- 1 can (15 oz/398 mL) black-eyed peas, drained and rinsed
- 1 can (14.5 oz or 398 mL) petite diced tomatoes, undrained
- 1 3/4 cups (425 mL) fresh or frozen corn kernels
- 3 tbsp (45 mL) Smoky Barbecue Rub
- Shredded white cheddar cheese and chopped fresh cilantro (optional)
Grilled Lime Scallions
By Mague
Trim 4 bunches of scallions and toss with 3 tablespoons olive oil, 1 teaspoon salt and a pinch of cayenne
- 4 bunches of scallions
- 3 tablespoons of olive oil
- 1 teaspoon salt
- pinch of cayenne
Smoky Buffalo Chicken Wings
By Mague
1. For wings, trim excess fat and skin using Boning Knife
- 24 chicken wing drumettes (2 1/2-3 lb)
- 1/2 tsp salt
- 1 tsp vegetable oil
- 1/4 cup buffalo wing sauce or Louisiana-style hot sauce
- 2 tbsp Smoky Barbecue Rub
- Celery and Dip
- 4 large stalks celery
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- 1/4 tsp coarsely ground black pepper
- 1/4 cup (1 oz) blue cheese crumbles
Spanish Sangria
By Mague
In a large pitcher combine the wine, gin, sugar, the juice from 3 oranges, 3 lemons, and 1 lime
- 2 bottles dry red wine
- 4 ounces gin
- 3 tablespoons sugar
- 4 oranges, (3 juiced, 1 whole)
- 4 lemons, (3 juiced, 1 whole)
- 2 limes, (1 juiced, 1 whole)
- Ice
- 24 ounces guarana soda
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.