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Recipes
Cheese Straws
By jeaklor
- On a lightly floured work surface, roll out pastry dough to a 12-inch square
- All-purpose flour, for dusting
- 14 ounces frozen puff pastry, thawed
- 1 large egg, lightly beaten
- 4 ounces Parmigiano-Reggiano cheese, coarsely grated (about 1 1/2 cups)
- Coarse salt
Clear Soup of Julienne of Spring Vegetables
By jeaklor
1. Peel the potatoes and cut into julienne
- 1/4 lb potatoes
- 1/4 cup carrots
- 1/2 cup celery
- 2 1/2 tbl dried kikurage (a mushroom)
- 2/3 cup flat leaf parsley
- 3 1/3 cups water
- 2 tea Chinese soup paste
- 2 tbl sake
- 1 tbl corn starch
- salt
- soy sauce
- chili powder or shichimi togarshi
Carrot Cake Sandwich Cookies
By jeaklor
1. Toss together first 4 ingredients in a large bowl
- 3/4 cup grated carrots (about 2 medium carrots)
- 2 tablespoons firmly packed dark brown sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/3 cup raisins
- 1 (16.5-oz.) package refrigerated sugar cookie dough
- Cream Cheese Icing
- Could also add crushed pineapple to the icing centers
- Could also use cinnamon raisin cookie dough
Beef Potpies With Cheddar-Stout Crust
By jeaklor
Make the dough: Pulse the flour and fine salt in a food processor to combine
- 1 3/4 cups all-purpose flour, plus more for dusting
- 3/4 teaspoon fine salt
- 1 stick cold unsalted butter, cut into 1/2-inch pieces
- 3/4 cup grated Irish cheddar cheese (about 3 ounces)
- 6 to 7 tablespoons stout beer
- 1 large egg, lightly beaten
- 2 1/4 pounds beef chuck roast, trimmed of excess fat, cut into 1-inch pieces
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 1/3 cup stout beer
- 3 medium leeks, white and light green parts only, halved lengthwise and cut into 1-inch pieces
- 1 pound carrots, cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
Chopped Cheeseburgers
By jeaklor
Heat a large cast-iron skillet over medium-high heat
- 1 tablespoon vegetable oil
- 1/2 onion, finely chopped
- 1 1/4 pounds ground beef, broken into pieces
- Kosher salt and freshly ground pepper
- 2 to 4 tablespoons chopped pickled hot peppers
- 8 slices American cheese (about 4 ounces)
- 1/3 cup mayonnaise
- 4 soft white hero rolls, split and toasted
- Shredded iceberg lettuce, sliced tomatoes, ketchup and hot sauce, for topping
- Potato chips, for serving
All The Citrus and Some Of The Greens Salad
By jeaklor
The biggest and brightest Winter salad
- 1 pink grapefruit
- 2 blood oranges
- 1 naval orange
- 4 cups, shredded romaine lettuce
- 1 stalk celery, sliced
- 1/4 cup coarsely chopped flat leaf parsley
- 1 ripe avocado, peeled and sliced into cubes
- juice of half a lemon
- 2 tablespoons olive oil
- salt and pepper to taste
- 1/4 cup very coarsely chopped salty roasted cashews
Chicken Potpie Soup
By jeaklor
Preheat the oven to 425 degrees F
- 1 disk refrigerated pie dough
- Freshly ground pepper
- 1/2 teaspoon plus a pinch of poultry seasoning
- 2 tablespoons unsalted butter
- 1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
- Kosher salt
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 cup half-and-half
- 3 medium Yukon gold potatoes, chopped
- 1 10-ounce package frozen mixed peas and carrots
Split Pea Soup
By jeaklor
Directions In a large pot, heat 1 tablespoon oil over medium-high
- 2 tablespoons olive oil, divided
- 4 slices white sandwich bread, cut into 1/2-inch cubes
- 1 medium yellow onion, diced small
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- Salt and pepper
- 4 cups vegetable broth
- 1 pound dried split peas, picked through and rinsed
- 1/3 cup chopped fresh parsley
Giardiniera
By jeaklor
Place all of the vegetables in boiling water
- Seasoning:
- 1 Medium Carrot, peeled and cut into 1/4" slices
- 1 Rib Celery, cut into 1/4" slices
- 2 oz Green Beans, ends removed and cut into 1/2" pieces
- 1 Small Red Bell Pepper, seeded and cut into 1/2" squares
- 2 oz Pearl Onions, peeled
- 1/2 cup Cauliflower, florets
- 2 cups Vinegar
- 1/4 tsp Sugar
- 1 Bay Leaf
- 1 tsp Mustard Seed
- 1 clove, Whole
- 1 Chile, dried
- 1 tsp Peppercorns
- 1 clove Garlic, whole and peeled
- 2 cups Olive Oil
Chili and/or Chili Mac
By jeaklor
1. In a 3-quart saucepan cook and stir ground beef, sweet pepper, 1/2 cup chopped onion, and the garlic over medium...
- 1 Lb lean ground beef
- 1/2 Cup chopped green sweet pepper (1 small)
- 1/2 Cup chopped onion (1 medium)
- 4 Clove garlic, minced
- 1 15-ounce can tomato sauce
- 1 15-ounce can red kidney beans, undrained
- 1 14.5-ounce can diced tomatoes, undrained
- 2 to 3 teaspoons chili powder
- 1/2 Tsp salt
- 1/2 Tsp dried basil, crushed
- 1/4 Tsp ground black pepper
- 16 oz macaroni - cooked al dente
- 4 cups Shredded cheddar cheese