Jacarroll4's profile page
Recipes
Sourdough Bread Dip
By jacarroll4
slice "top" off of the bread loaf
- 1 1/2 pound sourdough loaf of bread
- 8 oz cream cheese
- 2 cups grated sharp cheese
- 1 bunch green onions
- 1 small jar pimientos
- 1 can chopped garlic chives
- 1 jar dried beef
- 1 1/2 cup sour cream
- 1 Tablespoon Worcestershire sauce
Veal Marsala
By jacarroll4
Sprinkle the veal with salt and pepper
- 8 Veal cutlets(about 3 ounces each)
- Salt and freshly ground black pepper
- 2 to 3 tablespoons unsalted butter
- 2 to 4 tablespoons olive oil
- 1 large shallot, finely chopped
- 2 to 4 garlic cloves, smashed
- 2 ounces assorted mushrooms, sliced
- 1/2 cup sweet Marsala
- 3/4 cup low-salt chicken broth
- Leaves from 1 fresh rosemary sprig
Fettuccine With Sausage and Cabbage fettuccine-sausage-cabbage P
By jacarroll4
Cook the pasta according to the package directions
- 8 ounces fettuccine (1/2 box)
- 2 tablespoons olive oil
- 3/4 pound Italian sausage links, casings removed
- 1/2 small Savoy cabbage, thinly sliced (about 6 cups)
- 3 shallots, sliced
- kosher salt and black pepper
- 3/4 cup low-sodium chicken broth
- 1/4 cup chopped fresh chives
Sesame Slaw
By jacarroll4
Whisk vinegar, honey, soy sauce, ginger, sesame oil and vegetable oil together in a bowl to make dressing
- 1/2 cup Rice Vinegar
- 2 Tbls Honey
- 1 Tbls soy sauce
- 1 tsp ginger
- 2 tsp toasted sesame
- 4 Tbls vegetable oil
- 6 cups finely sliced Napa Cabbage (or bagged slaw mix)
- 1 cup julienne cut carrots
- 2 Tbls toasted sesame seeds
Chicken with Wild Mushroom and Balsamic Cream Sauce
By jacarroll4
Heat a large pot of water to a boil
- * Salt
- 1/2 * 1/2 pound orzo pasta
- 2 * 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 4 * 4 boneless, skinless chicken breasts, 6 ounces
- * Pepper
- 2 * 2 tablespoons butter
- 12 * 12 cremini or baby portobello mushrooms, sliced
- 12 * 12 shiitake mushrooms, stems removed and sliced
- 12 * 12 white mushrooms, sliced
- 2 * 2 large cloves garlic, chopped
- 1 * 1 tablespoon thyme leaves, a couple of sprigs, chopped
- 2 * 2 large shallots, thinly sliced
- 2 * 2 tablespoons all-purpose flour
- 1 1/2 * 1 1/2 cups chicken stock
- 1 * 1 tablespoon balsamic vinegar, eyeball it
- 3 * 3 tablespoons heavy cream or half-and-half, a couple turns of the pan
- 1/4 * 1/4 cup chopped flat-leaf parsley, a generous handful
Chicken & Prosciutto Roll-Ups
By jacarroll4
Sauce: combine wine and thyme in a small bowl Chicken: Pound chicken breasts until 1/8 inch thick
- 1/4 cup white wine
- 2 tsp fresh thyme (1/2 tsp dried)
- 4 boneless, skinless chicken breasts
- 4 slices prosciutto
- 2 oz fontina cheese, sliced
- 1/2 of a 7 oz jar roasted sweet peppers
- 1 lb cooked fettuccine
Mustard Pork Tenderloin
By jacarroll4
Press each tenderloin piece into 1 inch thick medallion; sprinkle surfaces with lemon pepper
- 2 pound Pork tenderloin cut-crosswise into 8 pieces
- 4 teaspoons Lemon pepper
- 4 tablespoon butter
- 4 tablespoon Lemon juice
- 2 tablespoon Worcestershire sauce
- 2 teaspoon Dijon-style mustard
- 1 tablespoon Finely chopped chives or parsley
- Whole chives for garnish
Chicken Parmigiana
By jacarroll4
Season chicken with salt, pepper and garlic
- 4 boneless chicken breasts
- salt
- pepper
- garlic powder
- italian bread crumbs
- 3 eggs
- EVOO
- 2 jars mushroom spaghetti sauce
- 4 slice mozarella or provolone cheese
- angel hair pasta
Grilled Pork Tenderloin with Corn Bacon Relish
By jacarroll4
Rub tenderloins with salt, pepper
- Relish:
- 2 Pork tenderloins
- kosher salt
- pepper
- 2 tbls fresh chopped thyme
- 2 tbls fresh chopped rosemary
- olive oil
- balsamic vinegar
- 2 cups corn (fresh or frozen)
- 4 tbls maple syrup
- 3 slices of bacon, diced
- 1 large yellow onion
- 1 tsp fresh chopped sage
Sour Cream Chicken Enchiladas
By jacarroll4
Combine all ingredients except 1 cup cheese to top enchiladas
- 20 flour tortillas
- 2 cups cooked chicken
- 1 can chopped green chiles
- 1/2 cup chopped onions
- 4 oz can mushrooms, drained
- 1 can cream of mushroom soup
- 1 1/2 c sour cream
- 3 cups monterray jack cheese