Jennyburkholder's profile page
Recipes
French Onion Dip
By jennyburkholder
In a large saute pan, heat the butter over medium-high heat
- 2 tablespoons unsalted butter
- 2 Vidalia onions, sliced into 1/4-inch-thick rings
- 2 large shallots, sliced into 1/8-inch-thick rings
- 3 cloves garlic, minced
- 2 cups sour cream
- 1 cup mayonnaise
- 1 teaspoon celery salt
- 1 teaspoon Worcestershire sauce
- Kosher salt and freshly ground pepper
- Chives, finely chopped, for garnish
- Potato chips, for serving
Sausage and Herb Stuffing (Ina Garten)
By jennyburkholder
Preheat the oven to 300 degrees F
- 16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
- 8 tablespoons (1 stick) unsalted butter
- 2 cups medium-diced yellow onion (2 onions)
- 1 cup medium-diced celery (2 stalks)
- 2 Granny Smith apples, unpeeled, cored and large-diced
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3/4 pound sweet or spicy Italian sausage, casings removed
- 1 cup chicken stock
- 1 cup dried cranberries
Crockpot BBQ Chicken
By jennyburkholder
Mix bbq sauce, sugar, lemon juice and apples in a bowl
- 4 boneless, skinless chicken breasts
- Bacon
- 1 cup bbq sauce
- 1/4 cup brown sugar
- 1/8 cup lemon juice
- 5 small apples, peeled and chopped
Lasagna
By jennyburkholder
Bring a large pot of well-salted water to a boil
- Marinara Sauce:
- Kosher salt
- 1 1/2 (16-ounce) boxes lasagna noodles
- Olive oil
- 1 pound bulk Italian sausage
- 4 cloves garlic, smashed, divided
- Crushed red pepper flakes
- 1 (12-ounce) package cremini mushrooms, stems removed, caps sliced
- 1 zucchini, cut in 1/2 lengthwise and cut on the bias
- 2 cups ricotta
- 2 cups grated Parmigiano-Reggiano, divided
- 2 eggs
- 6 to 7 basil leaves, cut into chiffonade
- 1 recipe Chef Anne's All-Purpose Marinara Sauce, recipe follows
- 1 pound grated mozzarella
- 1/4 cup extra-virgin olive oil
- 1/4 pound pancetta, diced
- 2 large Spanish onions, cut into 1/4-inch dice
- Kosher salt
- 4 large cloves garlic, smashed and chopped
- 4 (28-ounce) cans Italian plum San Marzano tomatoes
Pad Thai
By jennyburkholder
Start with soaking the dry noodles in lukewarm or room temperature water while preparing the other ingredients
- 1/2 teaspoon ground dried chili pepper
- 1 egg
- 4 teaspoons fish sauce
- 3 cloves minced garlic
- ground pepper
- 1/2 lime
- 2 tablespoon sugar
- 2 tablespoon tamarind
- 1/2 package Thai rice noodles
- 1/3 cup extra firm tofu
- 2 tablespoon vegetable oil
- 1 minced shallot
- 1/2-1/4 lb shrimp (Optional)
- 2 tablespoons peanuts (Optional)
- 1 tablespoon preserved turnip (Optional)
- 1-1/2 cup Chinese chives (Optional)
- 1/2 banana flower (Optional)
- 1-1/3 cup bean sprouts (Optional)
6 Cheese Mac & Cheese
By jennyburkholder
Double this Recipe if using an entire box of pasta
- 2 cups large elbow macaroni, dry
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 stick melted butter
- 2 eggs, beaten
- 2 cups sharp cheddar cheese, grated
- 1 cup jack cheese, grated
- 1 cup mozzarella cheese, grated
- 1/2 cup Parmesan cheese, grated
- 1/4 cup Romano cheese, grated
- 1/4 cup fontina cheese, grated
- 2 teaspoons creole seasoning Coupons
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (optional)
- 1 teaspoon dried parsley
Cookies
By jennyburkholder
PERFECT CHOCOLATE CHIP COOKIES Makes 16 cookies
- 1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
- 1/2 teaspoon baking soda
- 14 tablespoons unsalted butter (1 3/4 sticks)
- 1/2 cup granulated sugar (3 1/2 ounces)
- 3/4 cups packed light brown sugar (5 1/4 ounces) (see note)
- 1 teaspoon table salt
- 2 teaspoons vanilla extract (I use extra, closer to 3)
- 1 extra large egg
- 1 1/4 cups milk chocolate chips (see note)
- OR
- 1 1/4 cups of white chocolate chips and 3/4 cup chopped macadamia nuts
Chicken Tetrazzini
By jennyburkholder
Cooking Light Recipe
- 1 tablespoon unsalted butter
- Cooking spray
- 1 cup finely chopped onion
- 2/3 cup finely chopped celery
- 3/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 3 (8-ounce) packages presliced mushrooms
- 1/2 cup dry sherry
- 3 ounces all-purpose flour (about 2/3 cup)
- 3 (14.5-ounce) cans fat-free, less-sodium chicken broth
- 2 1/4 cups (9 ounces) grated fresh Parmesan cheese, divided
- 1/2 cup (4 ounces) 1/3-less-fat cream cheese
- 7 cups hot cooked vermicelli (about 1 pound uncooked pasta)
- 4 cups chopped cooked chicken breast (about 1 1/2 pounds)
- 1 (1-ounce) slice white bread
Loaded Sweet Potato Casserole
By jennyburkholder
1. Preheat oven to 350 degrees F
- For the Potatoes:
- 3 lbs sweet potatoes peeled and diced
- 1/2 cup brown sugar
- 1 cup pecans chopped and toasted
- 2 large eggs lighly beaten
- 1/2 cup milk room temperature
- 1/4 cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- Cinnamon Filling:
- 6 tablespoons unsalted butter softened
- 2 tablespoons cinnamon
- 1 cup all purpose flour
- 1 cup packed brown sugar
- Pecan Topping:
- 1 cup pecans toasted and chopped
- 2 tablespoons flour
- 2 tablespoons brown sugar
- 1/4 cup unsalted butter melted
- 1 1/2 cup mini marshmallows
Baked Fontina
By jennyburkholder
Preheat the broiler and position the oven rack 5 inches from the heat
- 1 1/2 pounds Italian Fontina Val d'Aosta cheese, rind removed and 1-inch-diced
- 1/4 cup good olive oil
- 6 garlic cloves, thinly sliced
- 1 tablespoon minced fresh thyme leaves
- 1 teaspoon minced fresh rosemary leaves
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 crusty French baguette