Joelene's profile page
Recipes
Pumpkin Pie (minis)
By Joelene
18 minis
- 1 (15 oz.) can pumpkin (about 2 cups)
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 18 mini graham crusts
Galatoire's Seafood Remoulade Sauce
By Joelene
In a food processor fitted with the metal blade, mince the celery, scallions, parsley and onions
- 1 rib celery
- 4 scallions
- 1 cup parsley leaves, large stems trimmed
- 1/4 large onions
- 1/2 cup ketchup
- 1/2 cup tomato puree
- 1/2 cup Creole mustard*
- 1/2 cup red wine vinegar
- 1 tablespoon prepared horseradish
- 1 teaspoon Worcestershire sauce
- 1/4 cup salad oil
- 3 tablespoons paprika
Garlic Cheese Bread
By Joelene
Mix cheeses with the mayonnaise and the green onions
- 3-1/2 cups Grated Cheddar Cheese
- 3/4 cups Monterey Jack Cheese, Grated
- 1/2 cup Grated Parmesan Cheese
- 1/2 cup (Real) Mayonnaise
- 4 whole Green Onions, White And Light Green Parts Minced
- 1 dash Salt
- 1 loaf Crusty French Bread
- 1 stick Butter
- 4 cloves Garlic, Finely Minced
Black and White Parfaits
By Joelene
Have ready four 1-cup parfait glasses or goblets
- cup(s) sugar
- 3 tablespoon(s) cornstarch
- 3 cup(s) whole milk
- Yolks of 5 large eggs
- 1 teaspoon(s) vanilla extract
- 5 ounce(s) semisweet baking chocolate (no need to chop)
- cup(s) creamy or crunchy peanut butter
- Garnish: sweetened whipped cream
Enchilada Sauce
By Joelene
When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway
- 2 tablespoons olive oil
- 1/4 cup finely chopped red bell peppers
- 1/4 cup finely chopped onions
- 1 tablespoon finely chopped garlic
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 beef, chicken or tomato bouillon cube
- Kosher salt and freshly ground black pepper
- 1 tablespoon all-purpose flour
- 1/2 cup chicken stock
- One 15-ounce can tomato sauce
TANGY FRUIT SALSA
By Joelene
place raspberries in Small Batter Bowl
- 1 cup frozen raspberries
- 2 peaches, peeled and chopped
- 2 kiwifruit, peeled, sliced and quartered
- 1 teaspoon lime zest
- 2 teaspoons lime juice
- 1 teaspoon sugar
Garlic- and Herb- Crusted Prime Rib
By Joelene
Position oven rack on the lowest level and preheat to 450 degrees
- 8 large garlic cloves, peeled and trimmed of tough root end
- 1/4 cup fresh rosemary leaves
- 1/4 cup fresh thyme leaves
- 1/4 cup fresh parsley, coarse stems removed
- 1/2 cup Dijon mustard
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 2 tablespoons dry sherry
- 1 bone-in rib roast, 8 to 10 pounds
Baked Brown-Sugar Salmon
By Joelene
Heat oven to 425 degrees. Place salmon on a foil-lined baking sheet; season with salt and pepper
- 2 boneless, skinless salmon fillets (about 4 ounces each)
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons brown sugar
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
Purple Smoothie Pops
By Joelene
Special equipment: About 18 small pops
- 2 cups plain Greek yogurt
- 2 cups frozen blueberries
- 2 cups frozen mixed berries (or frozen strawberries)
- 1/4 cup honey
- 1 banana, peeled
- 1/4 head red cabbage
- 1 cup cranberry or grape juice (or any deep red/purple juice)
Fried Green Tomato Parm Sandwiches
By Joelene
Preheat the oven to 400 degrees F
- 4 green tomatoes, cut into 1/2-inch-thick slices
- Kosher salt, for seasoning
- One 28-ounce can whole tomatoes, drained with seeds removed
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
- All-purpose flour, for dredging
- 4 large eggs, beaten
- 4 cups panko bread crumbs
- Freshly ground black pepper
- Canola oil, for frying
- Butter, for spreading
- 4 soft brioche buns
- 8 ounces Buratta cheese
- 1 jar hot giardiniera, oil-packed
- Fresh basil leaves