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Jam -- Peach Jam

Jam -- Peach Jam

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Pulse peaches in food processor until chunky

  • 3 1/2 lb. peaches, peeled, pitted, and cut into chunks
  • 3 C sugar
  • 1 T + 1 tsp. lemon juice
  • coarse salt
5/5 (1 Votes)

Smoked Salmon and Cream Cheese Frittata

Smoked Salmon and Cream Cheese Frittata

By

Position a rack in the center of the oven and preheat to 375 degrees F

  • 6 large eggs
  • 2 tablespoons milk
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 2 tablespoons chopped chives
  • 2 ounces cream cheese, softened
  • 2 ounces smoked salmon, chopped
  • 2 teaspoons extra-virgin olive oil
  • Serving suggestion: Crispy potatoes and mesclun salad
4.4/5 (7 Votes)

Strawberry-Rhubarb Pie

Strawberry-Rhubarb Pie

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Directions Make the crust

  • 2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 2 sticks cold unsalted butter, cut into chunks
  • 2 tablespoons milk
  • 2 tablespoons coarse sugar
  • 1 1/4 pounds rhubarb
  • 2 pints strawberries
  • 1 cup granulated sugar
  • 2 heaping tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 2 teaspoons vanilla extract
  • Juice of 1/2 lemon
4.4/5 (12 Votes)

Almost-Famous Steak Taco Salad

Almost-Famous Steak Taco Salad

By

Make the tortilla bowls: Position a rack in the lower third of the oven; preheat to 450 degrees F

  • Cooking spray
  • 1 tablespoon extra-virgin olive oil
  • 4 10-to-12-inch flour tortillas
  • Kosher salt
  • 1 teaspoon dried minced garlic or garlic flakes
  • 1 teaspoon dried minced onion or onion flakes
  • 1 teaspoon dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons chipotle chile powder
  • 3 scallions, finely chopped
  • 4 teaspoons Worcestershire sauce
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 3/4 pound sirloin steak (about 1 inch thick)
  • 1 green bell pepper, thinly sliced
  • 1 large onion, halved and thinly sliced
  • 1/4 cup mayonnaise
  • 2/3 cup buttermilk
  • 1 English cucumber, quartered lengthwise and sliced
  • 2 romaine lettuce hearts, roughly chopped
  • 1 15-ounce can black beans, drained and rinsed
  • 2 2.25-ounce cans sliced black olives, drained
  • 4 ounces cheddar or monterey jack cheese (or a combination), shredded
  • Fresh salsa, for topping
4.5/5 (39 Votes)

Thyme Potatoes Au Gratin

Thyme Potatoes Au Gratin

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Directions 1. Heat oven to 350 degrees F

  • 3 cups whipping cream
  • 1 large clove garlic, minced
  • 2 tablespoons butter, softened
  • 4 pounds red potatoes, peeled and thinly sliced
  • 4 ounces Parmesan cheese, grated
  • 2 tablespoons snipped fresh thyme
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground pepper
  • Shaved Parmesan, Italian (flat-leaf) parsley, dried tomato slices (optional)
4.6/5 (15 Votes)

Sausage, Beans, and Greens

Sausage, Beans, and Greens

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Heat oil in large pot over medium heat

  • 1/3 C olive oil
  • 2 cloves garlic, minced
  • 1/2 C coarsely chopped carrots
  • 1/2 C coarsely chopped celery
  • 1/2 C coarsely chopped onion
  • Turkey Italian Sausage
  • 14 1/2 oz. Italian stewed tomatoes
  • 1 C small pasta
  • spinach
  • 19 oz. canned, undrained cannellini beans
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • grated parmesan cheese
0/5 (0 Votes)

Beef Stew with Root Vegetables

Beef Stew with Root Vegetables

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Heat the oil and butter in a pan and brown the beef

  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 2 pounds beef stew meat
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 1 can or bottle beer
  • 4 cups beef broth, more as needed
  • 1 tablespoon Worcestershire sauce
  • 2 to 3 tablespoons tomato paste
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 carrots, roughly sliced
  • 2 parsnips, roughly sliced
  • 1 small turnip, roughly sliced
  • 2 tablespoons all-purpose flour, optional
  • Minced fresh parsley, for garnish
0/5 (0 Votes)

Farfalle with Spicy Sausage and Butternut Squash

Farfalle with Spicy Sausage and Butternut Squash

By

DIRECTIONS In a large, deep skillet, heat 2 tablespoons of the olive oil

  • Farfalle with Spicy Sausage and Butternut Squash
  • Total Time: 25 Minutes 4 servings
  • This easy pasta dish is perfect for a quick weeknight meal.
  • INGREDIENTS
  • 3 tablespoons extra-virgin olive oil
  • 3/4 pound peeled butternut squash, cut into 1/2-inch pieces (2 cups)
  • Salt
  • 1 onion, diced
  • 1 pound hot Italian sausage, casings removed
  • 12 ounces farfalle
  • 1/2 cup freshly ground Pecorino Romano
  • 1 tablespoon chopped flat-leaf parsley
4.6/5 (11 Votes)

Roasted Root Vegetables

Roasted Root Vegetables

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Place rack in center of your oven and preheat to 400 degrees

  • 3 lbs. assorted root vegetables (carrots, parsnips, beets, fingerling or new potatoes, celery root, turnips, rutabagas) peeled and cut into consistently sized chunks
  • 8 shallots, peeled and halved lengthwise
  • 1/4 C extra virgin olive oil
  • 2 T. fresh chopped herbs (thyme, parsley, dill, rosemary, sage -- your choice)
  • 2 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
4.4/5 (10 Votes)

California Avocados.

California Avocados.

By

If you like asparagus, you will love this recipe

  • Lemon Garlic Vinaigrette Ingredients:
  • 1 lb. fresh asparagus, tough ends snapped off
  • 1 T. olive oil
  • Sea salt to taste
  • 5 oz. spring mix salad greens
  • 1 C grape tomatoes
  • 1/4 red onion, thinly sliced
  • 1 ripe, fresh California avocado, peeled, seeded, and sliced
  • Lemon Garlic Vinaigrette (see recipe below)
  • 1/4 C fresh lemon juice
  • 1 clove garlic, minced *
  • 1 T. coarse Dijon mustard
  • 1/4 tsp. red pepper flakes
  • 1/4 C extra virgin olive oil
  • Sea salt to taste
  • If using roasted garlic, double the amount
4.4/5 (10 Votes)