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Recipes
The Best Rainbow Cookies on Long Island
By jtoro_318
Prepare three pans and lined with greased wax paper
- 4 large eggs separated
- 1 can (8 ounces) almond paste
- 1 cup (8ounces) sugar
- 2 cups (16 ounces) sifted flour
- 3 (1 1/2 cups) sticks of butter
- 1 tsp almond extract
- 1 tsp salt
- Apricot preserves (12 ounces)
- 1 pkg (8 ounces) Semi sweet chocolate chips
- Food coloring (4 drops green and 5 drops red)
Glazed Ham with Apricot Mustard Sauce
By jtoro_318
Preheat oven to 375F, with rack in lowest position
- Half a bone-in cured smoked ham, butt end (about 7 pounds), room temperature
- 2 cups apricot jam
- 1/4 cup mustard powder
- butter for aluminum foil
Italian Kitchen Soup
By jtoro_318
Directions: 1.Heat oil, mirepoix and salt in stockpot on MED-LOW
- 1 Tbsp Wegmans Pure Olive Oil
- 1 container (14 oz) Food You Feel Good About Large Cut Mirepoix (carrots, celery, onion)
- 1/4 tsp salt
- 1 pkg (16 oz) Food You Feel Good About Cleaned & Cut Kale Greens
- 1 small (about 6 oz) zucchini, 1/2-inch dice (1 cup)
- 2 tsp Herbes de Provence
- 2 cans (14.5 oz each) Wegmans Organic Diced Tomatoes in Juice
- 1 can (15.5 oz) Italian Classics Garbanzo Beans, drained
- 2 cartons (32 oz each) Wegmans Organic Chicken or Vegetable Broth
- Salt and pepper to taste
- Italian Classics Italian Blend Grated Cheese, for garnish
Layered Basil-Roasted Red Pepper Spread
By jtoro_318
CUT star shape from 1 pepper, using 1/2-inch cookie cutter; set aside
- 1/4 cup roasted red peppers
- 5 pitted black olives, chopped
- 1 tub (12 oz.) PHILADELPHIA Cream Cheese
- 1/4 cup lightly packed fresh basil
- 1 clove garlic, peeled
- 2 Tbsp. PLANTERS Sliced Almonds, toasted
- RITZ Crackers
Carrot Coffee Cake
By jtoro_318
(cake) 1. Preheat over to 350 degrees
- (cake)
- 3/4 cup vegetable oil
- 1/2 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup shredded carrot
- 1/2 cup drained crushed pineapple
- 1/2 cup chopped pecans
- 1/2 cup sweetened flaked coconut
- (coconut pecan crumble)
- 1/2 cup sweetened flaked coconut
- 1/3 cup chopped pecans
- 1 1/2 tablespoons firmly packed light brown sugar
- 1 tablespoon unsalted butter, melted
- (buttermilk whipped cream)
- 1 cup heavy whipping cream
- 1/2 cup whole buttermilk
- 2 1/2 tablespoons granulated sugar
Chicken with Orzo, Spinach and Lemon
By jtoro_318
Combine the orzo with 1/4 cup of the olive oil
- 1 1/2 cups orzo cooked according to package directions
- 1/2 cup Filippo Berio extra virgin olive oil
- One 10 ounce package frozen chopped spinach, thawed and well squeezed
- 4 skinless boneless chicken breast halves
- 1/4 cup flour
- 1/2 teaspoon fine sea salt
- Grinding coarse black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons minced onion
- 2 tablespoons capers in salt, well rinsed and minced
- 1/2 cup white wine
- 1/2 cup fresh lemon juice
- 2 tablespoons lemon zest
- 4 tablespoons fresh minced parsley
- 2/3 cup grated Parmigiano Reggiano cheese
Roasted Veggie Mac and Cheese
By jtoro_318
Step 1 Preheat oven to 425°F
- Olive oil cooking spray
- 10 ounce fresh broccoli florets, cut into 1-in. pieces
- 10 ounce cauliflower florets, cut into 1-in. pieces
- 10 ounce butternut squash, cut into 1/2-in. dice
- 10 ounce quartered Brussels sprouts
- 1 1/2 teaspoons olive oil
- 3/4 teaspoon kosher salt
- 12 ounces whole-grain elbow pasta
- 1 1/2 tablespoons butter
- 1/4 cup minced onion
- 1/4 cup all-purpose flour
- 2 cups fat-free milk
- 1 cup reduced-sodium chicken or vegetable broth
- Freshly ground black pepper to taste
- 5 ounces freshly grated white sharp light cheddar cheese (such as Cabot) (about 1 1/4 cups)
- 4 ounces freshly grated creamy Havarti cheese (about 1 cup)
- 2 tablespoons freshly grated Parmesan cheese
Italian Sausage Spaghetti Squash
By jtoro_318
Preheat oven to 400 degrees F (200 degrees C)
- 1-3 lb spaghetti squash, halved and seeded
- 1 lb ground italian sausage
- 1 small onion chopped
- 1 rib celery chopped
- 1 small carrot chopped
- 1 15 oz can diced tomatoes with basil, garlic and oregano
- 1 1/2 cups chicken broth
- 1/2 can (6 oz) tomato paste
- 3 cloves garlic pressed
- 1 cup shredded mozzarella cheese
Big Joe’s Chicken Marsala
By jtoro_318
Start by taking the chicken tenderloins and placing them in a large zip lock bag filled with approximately ¾ cup o...
- 2 packages of chicken tenderloins strips (I use Purdue)
- 1 large Vidalia or sweet onion, sliced thin
- 2 cloves of garlic, chopped thin
- 1 cup of flour (3/4 cup for the coating and a few
- separate tablespoons)
- 6 tablespoons of salted butter
- 2 tablespoons of sea salt
- 2 tablespoons of cracked black pepper
- 1/4 teaspoon of crushed red pepper (for a tiny kick)
- 1 1/4 cups of beef stock (YES, BEEF STOCK)
- 3/4 cup of Marsala cooking wine
- 1 package of Baby Bella Mushrooms
- 1 tablespoon of chopped basil to finish top of dish for presentation
- grated Parmesan, to taste, for finishing on top of dish
Big Joe’s Marinated Grilled Asian Chicken Wings
By jtoro_318
n a mixing bowl (non-metal) add all the above ingredients except the chicken
- 24 chicken wings
- 1/4 cup Worcestershire sauce
- 1/4 cup low-sodium soy sauce
- 3 tablespoons honey
- 1 teaspoon orange zest
- 2 tablespoons brown sugar
- 2 tablespoons rice wine vinegar
- 1 teaspoon grated fresh ginger
- 2 cloves of garlic, finely chopped freshly ground pepper
- 1 teaspoon of red pepper flakes