Cooking With Margaret

Gemmeli Carbonara Serves 4  Ingredients 1 pound of gemmeli pasta 1 large onion, diced  3 garlic cloves 6 egg yolks 2 whole eggs 1/2 pound thick cut prosciutto, diced (putting in freezer, 30-60 minutes before cutting makes it much easier to cut) 1 bunch of parsley, minced, divided  1 cup grated of parmesan, plus more for serving  Salt and Pepper, to taste Directions Bring water to boil, add generous amount of salt. Add pasta, cook according to package directions, stirring often.  While the pasta is cooking sauté onion and garlic, with olive oil and salt until onion is translucent. Set aside.  In another bowl whisk together eggs, 3/4 of the minced parsley and grated parmesan. Set aside.  Chop prosciutto up into small pieces. Drain pasta, reserving about 1 cup of pasta water. Return pasta to hot pot, stir in egg mixture, making sure they don't scramble by adding a little pasta water (start with about 2 tablespoons) until a sauce coats the noodles. Fold in...

Tips And Tricks To Making Boxed Cake And Brownie Mixes Taste Homemade Everyone loves a good cake, or a delicious brownie, but quite a few people can be intimidated by making a  (or just baking alone) recipe from scratch based on all the measurements and “work” that can go into just cake.  Which is why many choose to use box mixes for a shortcut or just because they don’t have time. This post is to help those who use boxed mixes make them taste homemade. Everything below are tips and tricks used by friends, family and myself when using a boxed mix.  **Some of these changes may alter the cooking time of the cake Sift the mix, this allows all of the ingredients to get recombined after sitting on a shelf, in a box, for who knows how long  Oil vs Butter Now when it comes to using boxed mixes it should always be a 1:1 ratio of whatever fat you use, but changing out the oil for butter that has been melted, then cooled, can make a delicious difference  Water vs Milk, Cr...

This is a potato salad that I get asked to bring to all the barbecues I’m invited to. This is adapted from my mom’s recipe with adjusted ingredient measurements and added seasonings Perfect Potato Salad Ingredients 6 Medium Yukon Gold Potatoes, washed but not peeled 6 Large Hard Boiled Eggs, peeled, diced 1 Medium Yellow Sweet Onion, diced Salt Dressing- 1 1/2 Cups Mayonnaise 2 Tablespoons Yellow Mustard (Or Dijon)  1/2-3/4 Cup Sweet Relish  2 Dashes Of  Worcestershire   Pickle juice, to thin out dressing, if needed Paprika, to taste Salt, to taste Instructions  Place washed, but not peeled potatoes in a pot, cover with COLD water, along with 2 tablespoons of salt.  Bring to boil, cook until fork tender.  Remove from pot, place on paper towel, cool, and peel.  Once peeled, chop the potatoes, and combine with diced eggs and onions.  Combine the dressing ingredients. Pour over the salad, and stir to coat evenly. Season to taste. Serve *Best if ...