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Recipes
Roasted Potatoes with Sage
By jeaklor
Preheat a baking sheet in a 425 degrees F oven
- 2 pounds halved small red potatoes
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- Pepper
- 1/2 cup sage
Chicken Stock
By jeaklor
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-q...
- 3 (5-pound) roasting chickens
- 3 large yellow onions, unpeeled and quartered
- 6 carrots, unpeeled and halved
- 4 stalks celery with leaves, cut into thirds
- 4 parsnips, unpeeled and cut in half, optional
- 20 sprigs fresh parsley
- 15 sprigs fresh thyme
- 20 sprigs fresh dill
- 1 head garlic, unpeeled and cut in 1/2 crosswise
- 2 tablespoons kosher salt
- 2 teaspoons whole black peppercorns
Slow Cooker Texas Pulled Pork
By jeaklor
Pour the vegetable oil into the bottom of a slow cooker
- 1 teaspoon vegetable oil
- 1 (4 pound) pork shoulder roast
- 1 cup barbeque sauce
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth
- 1/4 cup light brown sugar
- 1 tablespoon prepared yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 1 extra large onion, chopped
- 2 large cloves garlic, crushed
- 1 1/2 teaspoons dried thyme
- 8 hamburger buns, split
- 2 tablespoons butter, or as needed
Breaded Chicken Cutlets
By jeaklor
Added cooking instructions
- 4 cups plain panko (Japanese breadcrumbs)
- 1/4 cup extra-virgin olive oil
- 1 teaspoon coarse salt
- Coarse salt and pepper
- 4 large eggs
- 2 pounds chicken cutlets (about 10)
- 1/3 cup all-purpose flour
Emeril's Slow-Cooker Split-Pea Soup
By jeaklor
Directions In a medium pot, bring broth to a boil, then carefully pour into a 5- to 6-quart slow cooker
- 10 10 10 cups low-sodium chicken broth
- 2 2 2 pounds dried green split peas, picked over, rinsed, and drained
- 1 1 1 medium onion, diced small
- 4 4 4 small carrots, diced small
- 1 1 1 celery stalk, diced small
- 1/2 1/2 1/2 red bell pepper, diced small
- 4 4 1 1 garlic, minced (about 1 tablespoon plus 1 teaspoon)
- 1 1 1 tablespoon minced fresh thyme leaves (or 1 teaspoon dried thyme, crumbled)
- 2 2 2 dried bay leaves
- 2 2 1/4 1/2-inch ham hocks (1 1/4 pounds total), with several 1/2-inch slits cut into skin
- Coarse salt and ground pepper
Refrigerator Pickles: Cauliflower, Carrots, Cukes, You Name It
By jeaklor
In a medium saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic
- 10 cloves garlic, peeled
- 2 cups white vinegar
- 6 teaspoons kosher salt
- Several sprigs of fresh dill
- 1 teaspoon celery seed
- 1 teaspoon coriander seed
- 1 teaspoon mustard seed
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon pink peppercorns (if you have 'em)
- 6 Kirby cucumbers, quartered lengthwise
- 6 young spring carrots, peeled and cut in half lengthwise
- 1 handful large scallion pieces or green beans
- A few pieces of cauliflower to tuck wherever they'll fit
- 4 small hot red chiles or 2 jalapenos
REUBEN CASSEROLE
By jeaklor
Serves 6-8 Directions Preheat oven to 350º F and lightly grease a 9×11-inch baking dish with butter or non-stic...
- 6 slices rye bread, divided
- 1 pound pastrami or corned beef, thinly sliced or shaved
- 1 (14.5 oz.) can sauerkraut
- 4 cups Swiss Cheese, shredded
- 1 cup dill pickles, chopped
- 1 cup m6 slices rye bread, divided
- 1 pound pastrami or corned beef, thinly sliced or shaved
- 1 (14.5 oz.) can sauerkraut
- 4 cups Swiss Cheese, shredded
- 1 cup dill pickles, chopped
- 1 cup milk
- 1/3 cup Thousand Island dressing
- 1/4 cup mustard
- 3 large eggs
- 2 teaspoons caraway seedsilk
- 1/3 cup Thousand Island dressing
- 1/4 cup mustard
- 3 large eggs
- 2 teaspoons caraway seeds
Soft Pretzels with Roasted Jalapeño Cheese Sauce | Smells Like Home
By jeaklor
So the awesome thing about these pretzels is that you can make the dough and form the pretzels well in advance of y...
- 1 1/2 cups warm water (110 to 115 degrees F)
- 1 tbsp sugar
- 2 tsp kosher salt
- 2 1/4 tsp instant yeast
- 22 oz all-purpose flour, approximately 4 1/2 cups
- 2 oz unsalted butter, melted
- 10 cups water
- 2/3 cup baking soda
- 2 tbsp butter, melted
- Pretzel, Kosher, or course sea salt
- 2 small jalapeño peppers
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup milk
- 8 oz extra sharp cheddar cheese, shredded (not package pre-shredded cheese – shred your own)
- 1/4 cup cilantro, chopped
- Kosher salt
Pickled Cucumbers
By jeaklor
Slice cucumbers, heat salt sugar and vinegar until dissolved
- 2 Lebanese cucumbers
- 1 teaspoon salt
- 1/4 cup white vinegar
- 2 teaspoons sugar
- 3 tablespoons fresh dill
Spicy Chickpeas with Tomatoes and Spinach
By jeaklor
Instructions Heat olive oil over medium heat in a large skillet with red pepper
- 2 tablespoons olive oil
- 1/2 teaspoon crushed red pepper
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium tomatoes, diced, or 15 oz. can
- 2 15 oz. cans chickpeas, preferably organic and/or low sodium, drained and rinsed
- 1 1/2 teaspoons cumin
- 1 teaspoon oregano
- 1/2 teaspoon turmeric
- 2 cups fresh spinach, packed