Jkenb's profile page
Recipes
Chocolate-Banana Bread
By jkenb
Heat oven to 350 degrees F
- 2 cups all-purpose flour
- 3/4 ¾ cup sugar
- 1/4 ¼ cup unsweetened cocoa
- 1 1/2 1 ½ teaspoons baking powder
- 3/4 ¾ teaspoon salt
- 1/2 ½ cup unsalted butter softened
- 4 ounces bittersweet chocolate, melted
- 2 eggs
- 1 1/3 cups mashed very ripe bananas (about 3 bananas)
- 1-teaspoon vanilla extract
- Powdered sugar
Speedy Baked Ziti
By jkenb
1. Preheat the oven to 450° and bring a large pot of salted water to a boil
- 1 pound ziti or penne
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 pound lean ground sirloin
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon smoked paprika
- Salt
- One 24-ounce jar marinara sauce (3 cups)
- 1 1/2 cups fresh ricotta (about 12 ounces)
- 1/2 pound packaged mozzarella, shredded
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
Monte Cristo Strata
By jkenb
1. Preheat the oven to 375° and butter a 9-by-13-inch glass or ceramic baking dish
- Softened butter
- One 1 1/4-pound loaf bakery white bread—crusts removed, bread sliced (about 18 slices)
- 1/4 cup grainy mustard
- 1 pound thinly sliced Virginia ham
- 2 tablespoons chopped tarragon, plus more for garnish
- 3/4 pound Gruyère cheese, coarsely shredded (3 cups)
- 3 cups milk
- 4 large eggs
- Freshly ground black pepper
Chicken Tetrazzini
By jkenb
1. Preheat oven to 350 degrees F
- 1 purchased roasted chicken
- 8 ounces dried spaghetti or linguine, broken in half
- 12 ounces fresh asparagus, trimmed and cut into 1-inch pieces
- 8 ounces small whole fresh mushrooms
- 3 medium red and/or yellow sweet peppers, seeded and cut into 1-inch pieces
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1/8 teaspoon black pepper
- 1 14 ounce can chicken broth
- 3/4 cup milk
- 1/2 cup shredded Swiss cheese (2 oz.)
- 1 tablespoon finely shredded lemon peel
- 2 slices sourdough bread, cut into cubes (about 1-1/2 cups)
- 1 tablespoon olive oil
- 2 tablespoons snipped fresh parsley
Pie Crust (single crust)
By jkenb
Mix flour and salt. Pour cooking oil and milk into one measuring cup (do not stir); all at once mix into flour
- 1/3 cup flour, sifted
- 1 teaspooon salt
- 1/3 cup cooking oil
- 3 teaspoon cold milk
Honey Mustard Baby Back Ribs
By jkenb
Combine all of the dry rib rub ingredients above together and generously rub into the pork baby back ribs
- For the Dry Rib Rub:
- 2 full Racks of Ribs, membranes removed
- 1/3 cup paprika
- 3 tablespoons dry mustard
- 3 tablespoons onion powder
- 3 tablespoons garlic powder (Can also substitute freshly minced garlic)
- 2 tablespoons ground basil
- 1 tablespoon chili powder
- 1 tablespoon black pepper
- 1 tablespoon salt
- 1 tablespoon brown sugar
- For the Sauce:
- 1 cup Dijon mustard
- 1/2 cup honey
- 1 cup dry white wine
- 1 teaspoon cinnamon
Date Nut Rocks
By jkenb
Preheat over to 350 degrees
- 1 cup firmly packed brown sugar
- 3/4 cup soften butter
- 2 eggs
- 1 tablespoons milk
- 2 cups flour, sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 8 ounces packaged dates, coarsely chopped
- 1 cup chopped pecans
- 6 ounces Nestles semi-sweet chocolate morsels
Classic Vanilla Milkshake
By jkenb
In a blender combine ice cream, milk, vanilla and sugar
- 3 scoops vanilla ice cream
- 1-1/2 cups milk
- 1 tablespoon vanilla extract
- 2 teaspoons sugar
Garlic-Ginger Beef with Snow Peas
By jkenb
Heat oil in wok or large nonstick skillet over high heat until hot
- 1 tablespoon canola oil
- 1 cup snow peas
- 1 cup julienned red bell pepper
- 2/3 cup sliced green onions (1/2 inch)
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 8 ounces beef sirloin steak, thinly sliced
- 2 tablespoons hoisin sauce
- 2 tablespoons sherry
Chicken Marsala
By jkenb
1. Melt 1 Tbsp. butter in a small nonstick skillet over medium-low heat; add 2/3 cup pecans, and cook, stirring oft...
- 3 tablespoons butter, divided
- 1 cup pecan pieces, divided
- 1/3 cup all-purpose flour
- 4 skinned and boned chicken breasts (about 1 1/2 lb.) 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 8 ounces assorted mushrooms, trimmed and sliced
- 2 shallots, sliced
- 3/4 cup chicken broth
- 1/2 cup Marsala
- 1/4 cup coarsely chopped fresh flat-leaf parsley