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Recipes
French Onion Dip
By Jenusa
Laced with caramelized onions, this fresh-tasting dip will disappear quickly at parties and on picnics
- 2 Tbs. unsalted butter
- 1 large yellow onion, finely diced
- 1 tsp. kosher salt
- 1 garlic clove, minced
- 2 tsp. Worcestershire sauce
- 1 1/4 cups sour cream
- 1/4 cup mayonnaise
- 1/8 tsp. cayenne pepper
- 1/4 tsp. freshly ground black pepper
Savory Barley Soup with Wild Mushrooms and Thyme
By Jenusa
Barley is an ancient grain that deserves a larger role in the modern kitchen
- 1/2 oz. dried porcini mushrooms
- 1/2 cup dry white wine
- 1 Tbs. olive oil
- 1/2 cup chopped shallots
- 2 garlic cloves, minced
- 8 oz. cremini mushrooms, chopped
- 1 tsp. minced fresh thyme or 1/2 tsp. dried
- 1/4 tsp. salt, plus more, to taste
- 1/4 tsp. freshly ground pepper, plus more, to taste
- 3 cups chicken broth
- 3/4 cup pearl barley
- 1 Tbs. tomato paste
- 3 cups water
- 2 tsp. fresh lemon juice
Neapolitan Cupcakes
By Jenusa
1. To make the cupcakes, preheat the oven to 350 degrees and line two cupcake pans with cupcake liners
Devil’s Food Layer Cake
By Jenusa
The secret behind this moist, rich chocolate cake is mixing the cocoa powder—use natural, not Dutch process—wit...
- For the cake:
- 1 cup boiling water
- 3/4 cup unsweetened natural cocoa powder
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp. baking soda
- 1/4 tsp. fine sea salt
- 2 cups granulated sugar
- 10 Tbs. (1 1/4 sticks) unsalted butter, at room temperature
- 3 eggs
- 1 tsp. vanilla extract
- 1 1/4 cups buttermilk
- For the chocolate frosting:
- 3 3/4 cups confectioners’ sugar
- 1 cup unsweetened natural cocoa powder
- 8 Tbs. (1 stick) unsalted butter, at room temperature
- 1 tsp. vanilla extract
- 1 cup heavy cream, or as needed
Chicken and Stuffing Casserole
By Jenusa
Instructions Cook chicken; cool, then cut into bite-sized pieces
- 6-8 boneless, skinless chicken breasts (I use about 1.5-2 pounds)
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 cup milk
- 1 stick butter
- 1 (8 ounce) package Pepperidge Farm Stuffing Mix
Chicken with Morels
By Jenusa
Preheat the oven to 375 degrees F
- 1 - ounce dried morels, soaked for 30 minutes in 3 cups very hot water
- 6 boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- All-purpose flour, for dredging
- 1 ⁄4 cup clarified butter
- 1 ⁄3 cup chopped shallots (2 large)
- 1 tablespoon minced garlic (3 cloves)
- 1 cup Madeira wine
- 1 cup (8 ounces) creme fraiche
- 1 cup heavy cream
- 2 tablespoons freshly squeezed lemon juice
Roasted Garlic Clove Chicken
By Jenusa
Preheat the oven to 350 degrees F
- 8 chicken thighs
- Kosher salt and freshly ground black pepper
- 20 head garlic, separated into whole cloves, papery skin removed (about 20 cloves)
- 3 tablespoons olive oil
- 1 tablespoon butter
- 2 teaspoons herbes de Provence
- 1 teaspoon flour
- 1/4 cup chicken stock
- 1/2 lemon, juiced
- Bread, for serving
Strawberry Shortcake Dip
By Jenusa
Heat oven to 375°F. Line large rimmed baking pan with cooking parchment paper
- Biscuits
- 1 can (16.3 oz) Pillsbury™ Grands!™ refrigerated biscuits
- 2 tablespoons butter, melted
- 1 tablespoon sugar
- Dip
- 1 package (16 oz) fresh strawberries, stemmed and diced
- 4 tablespoons sugar
- 1 tablespoon vanilla
- 1/2 teaspoon finely grated lemon peel
- 1 package (8 oz) cream cheese, softened
- 1 container (6 oz) Yoplait® Original vanilla yogurt
- 2 tablespoons thinly sliced fresh mint leaves
Baked Pumpkin Oatmeal with Cinnamon Crumbles : Recipes : Cooking Channel
By Jenusa
For the crumbles: Combine the flour, baking powder, cinnamon, white and brown sugars and orange zest in a medium bo...
Chicken Stock
By Jenusa
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-q...
- 3 (5-pound) roasting chickens
- 3 large yellow onions, unpeeled and quartered
- 6 carrots, unpeeled and halved
- 4 stalks celery with leaves, cut into thirds
- 4 parsnips, unpeeled and cut in half, optional
- 20 sprigs fresh parsley
- 15 sprigs fresh thyme
- 20 sprigs fresh dill
- 1 head garlic, unpeeled and cut in 1/2 crosswise
- 2 tablespoons kosher salt
- 2 teaspoons whole black peppercorns