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Recipes
Spaghetti and Meatballs
By jadedrosie
For the meatballs: In a large bowl, using your hands mix together the beef, pork, Parmesan, parsley, breadcrumbs, s...
- 1 pound ground beef
- 8 ounces ground pork
- 1/2 cup freshly grated Parmesan, plus more for garnish
- 1/4 cup fresh flat-leaf parsley leaves, chopped
- 1/3 cup fresh breadcrumbs (made from stale bread)
- 1/3 cup chicken stock, preferable homemade or low-sodium store bought
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon cayenne pepper
- 2 large eggs
- 2 cloves garlic, finely chopped
- 1/2 medium yellow onion, finely chopped
- 3 tablespoons extra-virgin olive oil, plus more for forming meatballs
- 2 tablespoons extra-virgin olive oil
- 2 celery ribs, chopped
- 2 medium yellow onions, chopped
- 1 large carrot, chopped
- 3 cloves garlic, chopped
- 2 bay leaves
- 1 tablespoon tomato paste
- One 28-ounce can chopped San Marzano tomatoes
- 3 quarts chicken stock, preferable homemade or low-sodium store bought
- 2 or 3 sprigs fresh thyme, tied together with cotton string
- 1/2 cup fresh basil leaves, chopped
- 1 pound spaghetti
- Salt
Dr. T.A. Formby's Cheese Dip
By jadedrosie
The cheese dip we all loved at Mexico Chiquito!
- 2 TBS Butter
- 1 1/2 TBS cornstartch
- 1 C milk
- Salt and ground black pepper to taste
- 1 pound American Cheese cubed (DO NOT use Velveeta)
- 1 can original Ro-tel, warmed
- 1 TBS chili powder
- 1 TBS cumin ground seed
- 1/2 tsp garlic power
Easy 7-Up Marinade
By jadedrosie
In a medium bowl, mix all ingredients together
- 2 cups 7-Up
- 1 cup soy sauce
- 1 Tbsp. horseradish (Optional) I use Kraft Sauceworks Horseradish
- 1/2 tsp. minced garlic
- 1 cup oil
Creole Shrimp & Grits
By jadedrosie
Instructions: Grits: Shuck and roast corn till dark and soft
- 4 tablespoons olive oil
- 1 carrot, diced (about 1 cup)
- 1 yellow onion, diced (about 1 cup)
- 1 bell pepper, diced (about 1 cup)
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1/4 cup tomato paste
- 2 cans tomato sauce
- 2 15-ounce cans crushed tomato
- 1/3 cup vinegar
- 1 cup shrimp stock or water
- salt, to taste
- pepper, to taste
- thyme, to taste
- parsley, to taste
- Grits
- 4 ears corn, roasted
- 6 cups water
- 2 cups heavy cream
- 2 tablespoons salt
- 1/4 cup butter
- 2 cups grits
- 1/2 cup Parmesan cheese
- Shrimp
- 36 Louisiana shrimp (16–20 count)
- 4 tablespoons butter
- Parmesan cheese, for garnish
- green onions, for garnish
Chicken Soup with Matzo Balls
By jadedrosie
For the chicken stock: Place the chicken bones, garlic, celery, carrots, onions, parsley, salt, peppercorns, cloves...
- 5 pounds chicken bones with some meat on them (backs, necks, wings, etc.)
- 10 cloves garlic, whole
- 6 celery stalks with leaves on, cut into pieces
- 4 carrots, large dice
- 4 medium onions, quartered
- 1 bunch fresh parsley
- 4 teaspoons sea salt
- 2 teaspoons whole peppercorn
- 4 cloves
- 2 bay leaves
- 1/4 cup seltzer
- 2 tablespoons schmaltz, at room temperature
- 1 1/2 teaspoons sea salt
- Pinch ground pepper
- 4 large eggs
- 1/2 teaspoon baking soda
- 1 cup matzo meal
- Carrot, sliced on the bias
- Celery, sliced on the bias
- Fresh dill, plucked
- Cooked chicken pieces, shredded
- Fresh lemon juice
Cranberry Walnut Oatmeal Cookies
By jadedrosie
A great recipe. I did not have the butter crisco on hand and used regular and they were still wonderful!
- 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
- OR 3/4 Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
- 3/4 cup sugar
- 3/4 cup firmly packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup Pillsbury BEST® All Purpose Flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 3/4 cups old-fashioned rolled oats
- 1 cup dried cranberries
- 1 cup chopped walnuts
Hollandaise
By jadedrosie
This is fantastic and so easy you will never be afraid of Hollandaise again
- 12 tablespoons unsalted butter (1 1/2 sticks)
- 4 extra-large egg yolks, at room temperature
- 3 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- cayenne pepper to taste
Grilled Rib Eye Steak with Romaine Marmalade and Watercress
By jadedrosie
Recipe courtesy Geoffrey Zakarian
- One 24-ounce bone-in rib eye chop, about 2 1/2 inches thick
- Extra virgin olive oil
- Large grain sea salt
- Cracked pepper
- French butter
- 4 bunches organic watercress, stems removed (about 2 cups leaves)
- 2 whole leaves romaine lettuce
- 1 small clove garlic
- 1/4 bunch fresh cilantro, trimmed
- 1/4 bunch fresh flat-leaf parsley, trimmed
- Fresh lemon juice
- Fine sea salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
Bahn-mi (garlic brined pork Banh-)
By jadedrosie
Brine pork over night. Mix all crock pot ingredients in pot
- Brine for pork:
- Black peppercorns
- 3/4 cup kosher salt
- 1 /c cup brown sugar
- 2 serrano chiles, crushed
- 1 jalapeno thinly sliced
- 2 cups warm water
- pork shoulder
- To cook Pork in crock pot:
- 1 jalapeno, diced
- ginger sliced, about 4 inches
- 1 1/2 cup soy sauce
- 1/2 cup white vinegar
- 1 cup brown sugar
- Pickled Carrots:
- carrots
- 1/2 cup white vinegar
- 1/2 c sugar
- 1/2 tsp kosher salt
- For Sammies:
- Bread
- cilantro
- cucumber
Spaghetti in Garlic Gravy
By jadedrosie
- Add all the marinade ingredients into the chicken and marinade for 20 minutes (if making this dish in - Pl...
- For the chicken marinade:
- Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes
- 500 grams spaghetti pasta (cooked al dente)
- 1 pound chicken breast fillets (sliced into 1 inch chunks)
- 2 teaspoons fresh thyme, chopped
- 2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)
- Zest of 1 lemon
- Juice of 1/2 a lemon
- 2 Tablespoons extra virgin olive oil
- 1 teaspoon coarse salt (not table salt)
- 1/2 teaspoon fresh cracked black pepper
- Tablespoons extra virgin olive oil (to sauté the marinated chicken)For the garlic gravy:
- 1/2 stick (1/4 cup) unsalted butter
- 2 Tablespoons extra virgin olive oil
- 4 large cloves garlic, finely minced
- 2 Tablespoons all-purpose flour
- 2 1/2 cups chicken stock
- 1 Tablespoon fresh basil, chopped
- salt and pepper to taste
- 1/4 cup parsley, chopped (to sprinkle/finish the pasta)
- 1/2 cup grated parmesan cheese
- 2 cups whole cherry tomatoes