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Recipes
Chicken Croquettes
By jeaklor
Yields: 4-6 Preparation To poach chicken, place onion, carrots, celery and bay in a pot
- For the Poached Chicken:
- 1 onion, quartered with root end attached
- 2 carrots, peeled and cut into chunks on an angle
- 2 ribs celery, cut into chunks on an angle
- 2 large fresh bay leaves
- 2 full bone-in, skin-on chicken breasts
- Salt
- For the Croquettes:
- 4 tablespoons butter
- 1 small onion, very finely chopped
- 2 large cloves garlic, minced
- Salt and pepper
- 1/2 teaspoon ground thyme
- A pinch of cayenne pepper
- Freshly grated nutmeg, to taste
- 6 tablespoons flour
- 2 cups chicken stock
- 1/4 to 1/3 About 1/4 to 1/3 cup heavy cream
- 4 egg yolks
- 1 cup fine breadcrumbs, divided
- 1/2 cup Panko breadcrumbs
- A small handful of flat-leaf parsley, very finely chopped
- 1/3 About 1/3 cup grated Parmigiano-Reggiano cheese, a couple small handfuls
- 1 extra-large organic egg
- 1/4 cup water
- Frying oil
- For the Gravy:
- 3 tablespoons butter
- 4 tablespoons flour
- 2 1/2 cups chicken stock
- 2 tablespoons Worcestershire sauce
- Salt and black pepper
- 1 extra-large egg yolk, beaten
Tator Nugget Hot Dish
By jeaklor
Heat oven to 375F. Spray 12x8-inch (2-quart) baking dish with nonstick cooking spray
- 1 Lb ground beef
- 3/4 Cup chopped onions
- 2 Cup Celery
- 1 Tsp Garlic Powder
- 1/2 Tsp Pepper
- 1 Can Cream Of Mushroom Soup
- 1 Can Cream of Chicken Soup
- 1 Cup Green Beans
- 1 Pkg Tator Tots
Bruschetta with Asparagus Recipe
By jeaklor
1) Preheat your broiler to low and also preheat a grill pan to toast the bread
- 6 Asparagus, cut into 2 inch pieces
- 1 Medium Shallot, thinly sliced
- 1 Clove Garlic, minced
- 1 Tbsp Extra Virgin Olive Oil
- 2 Tbsp of Balsamic Vinegar
- 8 Large Basil Leaves
- 2 oz of Thinly Sliced Prosciutto
- 2 oz of Smoked Mozzarella, thinly sliced
- 1 French Baguette
- Salt and pepper (to taste)
Meatball Marsala
By jeaklor
Directions Put the potatoes in a saucepan and cover with water by 1 inch; season with salt
- 1 1/2 pounds Yukon Gold potatoes, cut into 1-inch chunks
- Kosher salt
- 12 ounces ground beef chuck
- 12 ounces sweet Italian sausage meat
- 1/3 cup breadcrumbs
- 1 large egg, lightly beaten
- 2 cups low-sodium chicken broth
- Freshly ground pepper
- 6 tablespoons unsalted butter, cut into pieces
- 12 ounces sliced mixed mushrooms
- 1 tablespoon all-purpose flour
- 1 cup dry Marsala wine
- 1 cup fresh parsley, chopped
Lemon Spaghetti with Shrimp
By jeaklor
Directions Make the shrimp: In a medium saute pan, heat the olive oil over medium-high heat
- 1 tablespoon extra-virgin olive oil
- 3/4 pound large shrimp, peeled and deveined
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 pound spaghetti
- 1/2 teaspoon kosher salt, plus more for the pasta water
- 2/3 cup extra-virgin olive oil
- 2/3 cup grated parmesan cheese, plus more for topping (optional)
- 1 tablespoon grated lemon zest (about 1 large lemon)
- 1/2 cup fresh lemon juice (about 2 large lemons)
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh basil
- 2 tablespoons capers, fried
Sausage Gravy 1/2
By jeaklor
Cook the sausage, add the fat (does not have to be bacon fat, you can use oil) add the flour and stir
- 1/3 Cups Flour, + 1 tea
- 1/4 Cups Bacon Fat
- 1/2 Pounds Country Sausage
- 2 Cups Milk
Pork Chops With Mushroom Gravy
By jeaklor
Season the pork chops with salt and pepper; sprinkle all over with 1 1/2 tablespoons flour
- 4 1/2-inch-thick bone-in pork chops (2 to 2 3/4 pounds), fat trimmed
- Kosher salt and freshly ground pepper
- 2 tablespoons all-purpose flour
- 1 1/2 tablespoons extra-virgin olive oil
- 12 ounces cremini or white mushrooms, thinly sliced
- 3 cloves garlic, thinly sliced
- 1 bunch scallions, whites sliced, greens cut into 2-inch pieces
- 1/2 cup low-sodium chicken broth
- 2 tablespoons low-fat sour cream
- 3/4 cup chopped fresh parsley
- Cornbread, for serving (optional)
Cherry Mash Bars
By jeaklor
Make 2 double batches
- 1 Cups Sugar
- 2 Tablespoon Butter
- 1/4 Teaspoon Salt
- 1/3 Cups Can Evaporated Milk
- 1 Cups Miniature Marshmallows
- 1 Cups Cherry Chips, *See Note
- 1 Cups Chocolate Chips
- 1/2 Cups Peanut Butter
- 1 Cups Peanuts, Salted Spanish
Three Layer Ruby Red Salad
By jeaklor
BOTTOM LAYER: Dissolve raspberry gelatin in boiling water
- 3 Ounce Raspberry Gelatin
- 1 Cups Water, Boiling
- 10 Ounce Raspberries, Frozen In Syrup
- 1 Cups Sour Cream
- 3 Ounce Cream Cheese, Softened
- 2 Tablespoon Sugar
- 1/2 Cups Pecan, Chopped
- 3 Ounce Cherry Gelatin
- 1 Cups Water, Boiling
- 8 1/4 Ounce Can Crushed Pineapple With Syrup, Drained
- 16 Ounce Can Whole Berry Cranberry Sauce
Natural Cold Remedy: Detoxifying Bath Soak
By jeaklor
. Run a hot bath. It opens pores and prepares body for cleansing
- 3 pints of hydrogen peroxide (3%)
- 2 ounces of ground ginger