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Recipes
Mediterranean Chicken & Orzo Salad With Feta Cheese
By jtoro_318
Cook pasta to package directions
- 6 oz boneless chicken breast
- 1 cup uncooked orzo
- 2 cups chopped baby spinach
- 1/2 cup chopped drained oil packed sundried tomato
- 3 tbls chopped red onion
- 3 tbls chopped pitted kalamata olives
- 1/2 tsp ground black pepper
- 1/4 tsp salt
- 1 6 oz jar marinated artichoke hearts, undrained
- 3 oz crumbled feta cheese
- 1 tsp basil
- 1 tsp oregano
Shrimp and Garlic
By jtoro_318
Oil and garlic. Add shrimp and salt
- Shrimp
- Oil
- Minced garlic
- Paprika
- Salt
- White Wine
White Beans and Cavolo Nero
By jtoro_318
In a medium Dutch oven, combine the white beans, sage, garlic, 2 tablespoons olive oil and 6 cups water (bottled pr...
- 2 cups dried white beans, such as cannellini
- 1 sprig fresh sage
- 4 cloves garlic, peeled and smashed
- 2 tablespoons plus 1/2 cup extra-virgin olive oil
- 1 small bunch Tuscan kale (cavolo nero), chopped
- 1 3/4 teaspoons kosher salt
- 1/2 teaspoon red pepper flakes
- 1/2 cup freshly grated Parmesan
Big-Batch Kris Kringle Cookies
By jtoro_318
Heat oven to 375ºF. Combine flour, baking soda and salt
- 2-1/4 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 eggs
- 1 tsp. vanilla
- 3 pkg. (4 oz. each) BAKER'S White Chocolate, chopped
- 2 cups chopped PLANTERS Pecans, toasted
- 2 cups dried cranberries
Donna’s Buffalo Chicken Wing Dip
By jtoro_318
Buffalo wing sauce, cream cheese and ranch or blue cheese dressing make a great party dip
- 2 pounds of chicken tenders or thin chicken cutlets
- 1 ⁄2 cup of Frank’s hot sauce (I use enough for a spicy taste but just add more or less depending on your heat factor)
- 8 ounces cream cheese, softened
- 1 ⁄2 small bottle Ranch dressing
- 1 ⁄2 small bottle blue cheese
- 1 cup extra sharp shredded cheddar cheese
Colomba Pasquale (Easter Dove Bread)
By jtoro_318
While Italy offers many traditional Easter breads, the best-known by far is Colomba Pasquale, Easter dove bread, a ...
- Biga (overnight starter)
- 1 cup King Arthur Unbleached All-Purpose Flour
- 1/2 cup cool water
- 1/8 teaspoon instant yeast
- Dough
- 2 1/4 cups King Arthur Unbleached All-Purpose Flour
- 1 1/4 teaspoons salt
- 1 tablespoon SAF Gold instant yeast, or instant yeast
- 1/3 cup granulated sugar
- 4 tablespoons butter, at room temperature
- 2 large eggs + 1 large egg yolk, white reserved for topping; room temperature preferred
- 1/8 teaspoon Fiori Di Sicilia or 2 teaspoons vanilla extract +1/8 teaspoon orange oil
- grated peel of 1 large orange
- 1 cup dried fruit of your choice, chopped if large
- Topping
- 1 large egg white, reserved from dough
- 3 tablespoons almond flour or 3 tablespoons blanched almonds, finely ground
- 2 tablespoons granulated sugar
- 2 tablespoons sliced almonds
- 5 to 6 teaspoons tablespoons coarse white sugar or pearl sugar
Coconut Layer Cake
By jtoro_318
MAKE THE CAKE: Grease 3 8-inch cake pans and dust with flour
- FOR THE CAKE:
- 2 sticks unsalted butter, softened, plus more for pans
- 2 cups all-purpose flour, plus more for pans
- 1/2 teaspoon fine sea salt
- 2 teaspoons baking powder
- 3/4 cup granulated sugar
- 3 eggs, separated, plus 3 whites
- 1 1/2 cups cream of coconut
- 1 1/4 cups unsweetened coconut milk
- 2 tablespoons coconut or dark rum
- 7 tablespoons freshly squeezed orange juice
- 3 cups unsweetened shredded coconut
- FOR THE FROSTING:
- 2 sticks unsalted butter, softened
- 2 cups cream cheese, at room temperature
- 2 teaspoons vanilla extract
- 7 1/4 cups/2 pounds confectioners’ sugar
- 2 3/4 cups unsweetened shredded or flaked coconut, toasted
Big Joe’s Big Pulled Pork
By jtoro_318
Take the pork “butt” out of the refrigerator one hour before cooking
- 1 large pork shoulder or butt cut, 6-8 lbs. in size excess fat trimmed. Do not trim any fat that is fully surrounding the meat.
- 2 cups of rub (I use Butch’s but here’s a rub recipe that I’ve used before that works well)
- Big Joe’s Emergency Rub
- 1 cup paprika
- 1 1⁄2 cups brown sugar
- 1 ⁄2 cup garlic powder
- 1 ⁄4 cup sea salt or Kosher salt
- 1 ⁄2 cup onion powder
- 1 ⁄2 cup chili powder
- 1 ⁄4 cup black pepper freshly ground
- 1 ⁄4 cup cayenne pepper
- 1 tablespoon white pepper
- 2 tablespoons of dried thyme
- 2 tablespoons of dried oregano
- 1 ⁄4 cup ground cumin
- 1 1⁄2 teaspoons finely grated orange zest
- Butch’s Doctored Barbeque Sauce, Big Joe Style
- 1 bottle 18 oz of Butch’s Mild Barbeque Sauce
- 1 bottle 18 oz of Butch’s Pyro Barbeque Sauce (if you can’t get Butch’s try an upscale Barbeque sauce)
- 2 tablespoons of habanera infused honey
- 1 ⁄4 cup of orange juice
- 1 ⁄2 cup of bourbon liquor (optional)
- 2 cloves of garlic, finely chopped
- 1 package of potato rolls (hamburger style)
Rosemary Focaccia
By jtoro_318
1. FOR THE BIGA: Combine flour, water, and yeast in large bowl and stir with wooden spoon until uniform mass forms ...
- Biga
- 1/2 cup (2 1/2 ounces) unbleached all-purpose flour 1/3 cup (2 2/3 ounces) warm water (100-110 degrees F)
- 1/4 teaspoon instant or rapid-rise yeast
- Dough
- 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour , plus extra for shaping
- 1 1/4 cups (10 ounces) warm water (100-110 degrees F)
- 1 teaspoon instant or rapid-rise yeast kosher salt 4 tablespoons extra-virgin olive oil 2 tablespoons chopped fresh rosemary
Fresh Tomato Salsa
By jtoro_318
This is a simple recipe for kids to make
- 1 1/2 lb. (4 medium) ripe tomatoes
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped red onion
- 1/4 cup lightly packed fresh cilantro leaves, chopped
- 1 small garlic clove, finely chopped
- 1 large lime
- 2 Tbs. olive oil
- 1/4 tsp. salt, plus more, to taste
- Freshly ground black pepper, to taste
- Cayenne pepper, to taste (optional)
- Tortilla chips for serving