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Recipes
Antipasto Salad
By MeanJean
Courtesy Giada De Laurentiis
- Red Wine Vinaigrette:
- 1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
- 1/4 cup red wine vinegar
- 1 clove garlic
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup extra-virgin olive oil
- Antipasto Salad:
- 1 pound fusilli pasta
- 1/2 cup hard salami, cut into strips (about 3 ounces)
- 1/2 cup smoked turkey, cut into strips (about 3 ounces)
- 1/4 cup provolone cheese, cut into strips
- 1/4 cup grated Asiago cheese
- 2 tablespoons green olives, halved and pitted
- 2 tablespoons roasted red peppers, cut into strips
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Apple Pie (Perfect - Martha Stewart)
By MeanJean
Many cooks are intimidated by pastries and pies, thinking they'll make a mistake with the dough and ruin the recipe
- Handmade Pastry
- 3 tablespoons all-purpose flour, plus more for dusting
- 3 pounds apples such as Rome, Cortland, or Granny Smith, or a combination, peeled, cored, and cut into 3/4-inch wedges (about 8 cups)
- 1/2 cups sugar, plus more for sprinkling
- 1/2 to 3/4 teaspoon ground spices (combination of cinnamon, ginger, allspice, nutmeg, and clove)
- 1 tablespoon freshly squeezed lemon juice (or orange juice)
- 1 teaspoon grated lemon zest (or orange zest), optional
- Pinch of salt
- 2 tablespoons unsalted butter, cut into pieces
- 2 tablespoons heavy cream
Concord Grape Jam
By MeanJean
This jam has all the kid-friendly sweetness you remember, but with lovely floral notes and a thick consistency that...
- 5 lb Concord grapes, stemmed
- 5 cups sugar
- 3 tablespoons fresh lemon juice
- Special equipment: 7 (1/2-pt) canning jars with lids and screw bands; a boiling-water canner or an 8- to 10-qt deep pot; an instant-read thermometer; a food mill fitted with fine disk
La Salsa di 5 Minuti: Five Minute Sauce
By MeanJean
Heat the olive oil in a saucepan and add the onion, garlic, and chili peppers
- 4 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 clove garlic, finely chopped
- Dried chili peppers, crushed
- 1 (28-ounce) can peeled plum tomatoes, pureed
- Salt
- 3 fresh basil leaves, torn
Ranch Wings
By MeanJean
Toss the wings with 1 packet dressing mix in a large bowl
- 2 pounds chicken wings,split at the joint, tips removed
- 3 1-ounce packets ranch dressing mix
- 1 1/2 cups all-purpose flour
- Freshly ground pepper
- 3 large eggs
- Vegetable oil, for frying
- 1/4 cup hot sauce
- 1/4 cup honey
Oreo Balls
By MeanJean
In a food processor, mix Oreos until they become crumbs
- 1 package regular Oreos
- 1-8 oz block of cream cheese, softened
Pumpkin Flan Cakes
By MeanJean
Special Equipment: FLAN PANS
- Cake:
- 1 Box (18-19 Oz.) Light yellow cake mix
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger
- Filling:
- 30 large marshmellows
- 1/4 cup skim milk
- 1 can (16 oz.) pumpkin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 3 cups frozen whipped topping, thawed
Fudge Birthday Cake
By MeanJean
King Arthur Flour Recipe - This quadruple-layer cake isn't nearly as fussy to make as you might think
- CAKE
- 2 cups (14 ounces) sugar
- 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
- 2 tablespoons (3/8 ounce) Instant ClearJel® or cornstarch
- 3/4 cup (2 1/4 ounces) Double-Dutch Dark Cocoa or Dutch-process cocoa
- 2 teaspoons baking powder
- 2 teaspoons espresso powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 4 large eggs
- 3/4 cup (5 1/4 ounces) vegetable oil
- 2 teaspoons vanilla extract
- 1 1/4 cups (10 ounces) water
- FILLING
- 12 ounces semisweet chocolate
- 6 ounces cream (light, whipping, or heavy) or milk, or a combination*
- flavors of your choice (see filling directions below)
- Hint: Since you need 4 ounces of cream for the icing, and you’ll most likely buy an 8-ounce container, use 4 ounces cream in the filling supplemented with 2 ounces of milk.
- ICING
- 8 ounces semisweet chocolate
- 4 ounces cream (light, whipping, or heavy)
- Preheat the oven to 350°F. Lightly grease and flour (or grease, then line with parchment, then grease again) two 8" x 2" round cake pans. NOTE: These pans need to be at least 2" tall; if you have non-standard, shorter 8" pans, substitute 9" round pans.
Hungarian Nut Roll
By MeanJean
Instructions for making nut filling: Combine all ingredients except the butter
- OPTIONAL ICING INGREDIENTS:
- NUT FILLING INGREDIENTS
- 1 1 to 2 pounds nuts, ground (about 1 ½ lbs. walnuts or 3/4 lbs. pecans)
- 2- 1/2 c sugar
- 2 sticks (1 cup) butter-melted
- 2 eggs
- 1 large cooking apple (grated)
- 3/4 to 1 teaspoon cinnamon (per desired taste)
- DOUGH INGREDIENTS
- 6 to 6 ½ cups sifted flour
- 3/4 tsp salt
- 6 Tbsp sugar
- 2 yeast cakes (or 2 packages of dry yeast)
- 1/2 c warm milk
- 1 c sour cream
- 2 sticks (1 cup) butter-melted or very soft
- 3 eggs (beaten)
- 2 c confectioners' sugar
- 2 to 3 tablespoons milk
Peanut Brittle
By MeanJean
1. Coat two 12-by-17-inch baking sheets with vegetable spray
- 3 cups sugar
- 1 cup light corn syrup
- 1/2 cup water
- 4 1/2 cups salted, fresh roasted peanuts (about 1 pound, 7 ounces), skinned
- 4 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- 2 teaspoons baking soda
- Nonstick vegetable oil spray