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Martha Is My Homegirl

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From Martha Steward Living, January 2007. Posted for safe keeping.

Recipe #378168

This wonderful recipe is from "Martha Stewart's Cooking School" and is delicious any time of the year! It is a bit tedious to assemble, but well worth it! It is very moist and each slice is swirled with stuffing. It makes a beautiful presentation! I first made it for Thanksgiving when I was also serving pork loin and did not want to make a whole turkey. It was a huge hit! I make it with America's Test Kitchen's Classic Bread Stuffing with Sage and Thyme (Recipe # 354309), but you can use your favorite stuffing recipe. A moist stuffing works best! To save time, ask your butcher to bone and butterfly the turkey breast. Make-ahead tip: This can be assembled (through step 2) and refrigerated up to 24 hrs before roasting.

Recipe #354422

A deliciously crisp and moist oven fried chicken.

Recipe #346502

Eons ago Martha whipped this up on one of her TV programs. The first time I made it, I knew I was in love. Make a marvelous presentation by placing the chops, apples and cabbage together on your largest and most beautiful serving platter.

Recipe #344125

A great recipe for the Holiday Season coming up -

Recipe #342201

2 Reviews |  By Carrlin

These are Martha Stewart's version and they are so good!

Recipe #339981

1 Reviews |  By Mami J

A creamy soup flavored with wild mushrooms and a little wine to balance it out. I've left out the dried mushrooms (too expensive) but used a variety of fresh ones with good results. A Martha Stewart recipe.

Recipe #337573

I tweaked this recipe from Martha Stewart online who got the recipe from Baked bakery's Matt Lewis.

Recipe #333286

Recipe #320437

3 Reviews |  By ninja

Years ago, one of the first meals I served my newlywed son and wife included this gratin. It's delicious without a lot of extra fat. There are some similar potato gratin recipes here, but none exactly the same. This is the one I know and love, the original, published by Martha Stewart in 1994.

Recipe #320348

From Martha Stewart, will be trying this later when the rhubarb comes in.

Recipe #302876

I got this recipe off Martha Stewart's website. It's absolutely WONDERFUL! I love pumpkin, but it's just not in enough things. So here's a good cheesecake for you. Hope you enjoy it! My Notes: I don't use the pecans in the crust, but it's because I'm allergic to some nuts, and I don't like to push my luck. I'm sure they'd be wonderful in there, though. If you don't use them, you could probably just toss a few more cookies worth of crumbs in like I do.

Recipe #232255

Saw this on Martha's show today and they look wonderful!

Recipe #157913

65 Reviews |  By Sana

I make this regularly. I just wanted to have this on hand. NOTE: I use more egg and bread crumbs than suggested

Recipe #154400

From Martha Stewart's "Everday Food" magazine. October 2005. Have not tried yet.

Recipe #141938

from Martha Stewart's latest magazine..want to put it here for future reference

Recipe #118613

This is a delicious and elegant version of the humble oatmeal cookie.

Recipe #35174

Mac and cheese done Martha Stewart's way. :)

Recipe #2910

This is a great recipe from Martha Stewart - It takes a little patience to make to get the bees made and such, but it's a lot of fun and is so tasty when finished!!

Recipe #361886

The star of this dish is the sauce. Another stunner from Martha Stewart! Use this sauce in or with almost anything from poached salmon to artichokes. This asparagus dish is excellent served with grilled quail, or tuna, a roasted mushroom risotto and a bottle of Willamette Valley Vineyards Pinot Noir! Heaven on earth.

Recipe #356707

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