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Recipes
Firecracker BBQ Sauce
By Joelene
In a small bowl, combine chili sauce, soy sauce, sweet soy sauce, Sirarcha, honey, vinegar and ginger
- 1 1/2 tablespoons chili garlic sauce
- 3/4 cup honey
- 2 tablespoons soy sauce
- 1/2 cup sweet soy sauce
- 3 tablespoons Sirarcha
- 1/2 cup apple cider vinegar
- 1/4 cup minced ginger
Spicy Shrimp Rub
By Joelene
Combine all ingredients. Rub on both sides
- 4 tsp black cracked pepper
- 1/2 tsp salt
- 2 tsp dried lemon peel
- 2 tsp onion powder
- 2 tsp garlic powder
- 4 tsp dried parsley
Maple-Whiskey Turkey
By Joelene
Special equipment: a large brining bag, optional and a probe thermometer
- Maple-Whiskey Brine:
- 3 cups whiskey
- Two 12.5-ounce bottles pure maple syrup (about 3 cups)
- 1 cup kosher salt
- 3 tablespoons tricolor peppercorns
- 5 bay leaves
- 5 cloves garlic, minced
- 4 sprigs fresh rosemary, leaves stripped off
- Peel of 3 large oranges, cut into large strips
- Peel of 2 red apples
- Peel of 2 green apples
- Turkey:
- One 15- to 20-pound turkey, thawed if frozen (not self-basting or enhanced)
- 2 sticks butter, softened
Ragu Bolognese
By Joelene
1. Place butter, oil, carrots, celery, parsley, onion and 1 teaspoon salt in a large, heavy Dutch oven
- 4 tablespoons butter
- 4 tablespoons vegetable oil
- 3 carrots, finely chopped (about 1 1/2 cups)
- 3 ribs celery, finely chopped (about 1 1/2 cups)
- 1/4 cup finely chopped parsley
- 1 large onion, finely chopped
- Salt
- 1 pound ground chuck
- 1 pound ground veal (or another pound of beef)
- Freshly ground pepper
- 1/4 teaspoon ground nutmeg
- 1 cup dry white wine (optional)
- 2 cups whole milk
- 1 (28- or 35-ounce) can San Marzano tomatoes
Veggie (Juice Pulp) Meatballs
By Joelene
Cook's Notes: If you don't have a juicer, substitute 2 cups of any combination of finely grated vegetables for the ...
- 2 cups vegetable pulp from a juicer (We used 1/2 cup celery pulp, 1/2 cup kale pulp and 1 cup carrot pulp, but any combination of vegetable pulp would work. See Cook's Note)
- 1/2 cup grated Parmigiano-Reggiano
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, finely minced
- 1 egg, lightly beaten
- Marinara sauce and spaghetti, for serving, optional
Roasted Tomato Panzanella
By Joelene
Heat oven to 425 degrees
- 3 tablespoons white or regular balsamic vinegar
- 3 tablespoons oilve oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black ground pepper
- 2 pkg (10.5 oz each) cherry tomatoes
- 1 pkg (10.5 oz) yellow cherry tomatoes
- 2 cloves garlic, sliced
- 1 loaf (3/4 to 1 lb) sourdough oval
- 1 pkg (8 oz) mozzarella pearls (such as BelGioioso) or quartered small fresh mozzarella balls
- 1 cup packed basil leaves, torn
Cheesy Mexican Bubble Bake
By Joelene
Heat oven to 375°F. Microwave ground beef as directed on container
- 1 container (18 oz) refrigerated taco sauce with seasoned ground beef or shredded chicken
- 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits or 1 can (17.3 oz) Pillsbury® Grands!® refrigerated golden corn biscuits
- 1 cup shredded Cheddar-Monterey Jack cheese blend (4 oz)
- 1/2 cup Old El Paso® Thick 'n Chunky salsa
- 1 can Green Giant Mexicorn corn
- Shredded lettuce, chopped tomatoes, sour cream, sliced ripe olives and/or green onions, if desired
Peach, Red Onion, and Basil Salsa
By Joelene
In a large bowl, combine the onion, jalapeños, 1/2 teaspoon salt, and 1/4 teaspoon pepper
- 1 small red onion, finely chopped
- 2 jalapeños (seeded for less heat, if desired), finely chopped
- Kosher salt
- Pepper
- 1/2 pound(s) plum tomatoes, seeded and cut into 1/4-inch pieces
- 1/2 pound(s) peaches or nectarines, cut into 1/4-inch pieces
- 2 tablespoon(s) fresh lime juice
- 1 tablespoon(s) olive oil
- 1/2 cup(s) chopped fresh basil
Ice cream Flowerpots
By Joelene
place crumbs in cup, add scream and another layer of crumbs
- 2 TBS choc cookie crumbs
- 1 scoop choc ice cream
- green sprinkles
- gumdrops
- cookies
- candy spearmint leaf
- other directions
- clear plastic cup
Spaghetti Squash Pasta
By Joelene
Cut spaghetti squash in half lengthwise
- 1 spaghetti squash (about 2 pounds)
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, minced
- 2 small zucchini, cut in half lengthwise and sliced
- 1 cup chopped mushrooms
- 2 cans (15 ounces each) diced tomatoes
- Salt and pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/3 pound angel hair pasta
- 1/4 cup chopped fresh basil