Jenusa's profile page
Recipes
The Ultimate Beef Wellington
By Jenusa
To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped
- For the Duxelles:
- 3 pints (1 1/2 pounds) white button mushrooms
- 2 shallots, peeled and roughly chopped
- 4 cloves garlic, peeled and roughly chopped
- 2 sprigs fresh thyme, leaves only
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- For the Beef:
- 1 (3-pound) center cut beef tenderloin (filet mignon), trimmed
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 12 thin slices prosciutto
- 6 sprigs of fresh thyme, leaves only
- 2 tablespoons Dijon mustard
- Flour, for rolling out puff pastry
- 1 pound puff pastry, thawed if using frozen
- 2 large eggs, lightly beaten
- 1/2 teaspoon coarse sea salt
- Minced chives, for garnish
- Green Peppercorn Sauce, recipe follows
- Roasted Fingerling Potatoes
- Warm Wilted Winter Greens, recipe follows
Frozen Banana Split
By Jenusa
Line a 13 by 9-inch baking pan with heavy-duty aluminum foil
- 24 (3.5-ounce) ice-cream sandwiches, unwrapped
- 6 medium bananas, peeled and thinly sliced
- 1 (12.25-ounce) jar hot-fudge sauce
- 1 (10-ounce) jar maraschino cherries, drained and finely chopped
- 1 (8-ounce) package milk chocolate covered toffee bits, divided
- 1 (12.25-ounce) jar butterscotch ice-cream topping
- 1 (8-ounce) container frozen nondairy whipped topping, thawed
Baked Rigatoni with Bechamel Sauce
By Jenusa
Preheat oven to 425 degrees F
- Bechamel sauce:
- 1 stick unsalted butter (4 ounces)
- 1/2 cup and 2 tablespoons all-purpose flour
- 1 quart whole milk, at room temperature
- Pinch fresh nutmeg
- Sea salt and white pepper
- 1 cup grated fontina
- 1/2 pound thinly sliced prosciutto, julienned
- 1 pound dry rigatoni
- 3 tablespoons unsalted butter, diced
2 in 1 Gravy and Sausage-Stuffed Stuffing
By Jenusa
Heat a large skillet over medium heat and drop dime-sized dollops of sausage into the pan
- 8-ounce pack sage sausage
- 2 cups canola oil, plus 1/4 cup
- 1 cup all-purpose flour, divided
- 3 cups chicken stock
- 1 (6-ounce) box chicken flavored bread stuffing mix (made according to package instructions)
- 1 tablespoon chopped parsley leaves, plus more for garnish
- 1 tablespoon chopped thyme leaves
- 2 tablespoons chopped scallions
Mom's Crab Soup
By Jenusa
Use a very large pot. Rinse the chuck roast, put in pot and fill 3/4 full with water
- Soak Seperately Overnight:
- 5 lb. Chuck Roast
- 2 Large Onions
- 1 Large Turnip, diced
- 1 Can Yellow Corn,drained
- 1/2 lb. Bacon browned with a little grease
- 4 Large Potatoes, diced
- 2 Cans Tomato Soup
- 3 Stalks Celery, Chopped
- 1 Bunch Carrots, Chopped
- 3 Cups Cut Green Beans
- 1 package Frozen Baby Peas
- 2-3 lbs. Crab Meat
- 1 Head Cabbage Cut
- 3/4 Cup Navy Beans,dried lima beans & Barley
Savory Roasted Prime Rib
By Jenusa
Place roast in a roasting pan, ribs down
- 3 cloves Garlic
- 1 Tbsp. Olive oil
- 1 tsp. Salt
- 1 tsp. Pepper
- 1 tsp. Dried Thyme
Mini Shrimp Calzones
By Jenusa
Heat the oil in a heavy large skillet over medium-low heat
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 cup canned chopped tomatoes in juice
- 1/2 teaspoon dried thyme
- 2 tablespoons chopped fresh Italian parsley leaves
- 1/2 cup dry white wine
- 1 pound uncooked large shrimp, peeled and deveined
- Salt and freshly ground black pepper
- 6 (4-ounce) pieces of purchased or homemade pizza dough, recipe follows
- 3 cups shredded mozzarella
- 1 large egg, beaten to blend (for egg wash)
- Extra-virgin olive oil
Caramel Bars
By Jenusa
In a bowl, combine 1 cup of flour, oats, brown sugar, baking soda and salt
- 1 cup plus 1 tbsp. all purpose flour, divided
- 1 cup quick cooking oats
- 3/4 cup packed brown sugar
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup butter or margarine, melted
- 1 cup semisweet chocolate chips
- 1 jar (12-1/4 oz.) caramel ice cream topping
- 1/2 cup chopped walnuts
Mac 'N Cheese with Bacon and Cheese
By Jenusa
Bring a pot of salted water to a boil over high heat
- Kosher salt
- 1 pound elbow macaroni
- 4 cups milk
- 2 or 3 sprigs thyme
- 4 cloves garlic, smashed and divided
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 5 1/2 cups shredded sharp white Cheddar
- Freshly ground black pepper
- 1/4 cup chopped flat-leaf parsley
- 4 slices bacon, cut crosswise into thin strips
- 1 large onion, diced
- 2 garlic cloves, smashed
- Leaves from 1/4 bunch fresh thyme
Turkey Paupiettes with Chestnuts and Brussels Sprouts
By Jenusa
Pound the breasts between 2 pieces of plastic wrap until very thin
- 6 turkey breasts
- Salt and freshly ground black pepper
- 1 tablespoon butter or pork or duck fat
- 1 large onion, finely chopped
- 5 ounces/140 g ground pork or turkey leg
- 3 heaping tablespoons fresh bread crumbs
- Generous handful chopped fresh parsley
- 6 large fresh sage leaves, shredded
- 4 slices bacon, cut into lardons
- 1/4 cup/60 ml Cognac or Madeira
- 1 cup/250 ml chicken stock
- 1 pound/450 g Brussels sprouts, blanched
- 8 ounces/225 g cooked chestnuts
- Serving suggestion: Serve with squash or pumpkin puree.