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Recipes
Pierogie Pasta Shells
By wjkn@aol.com
Cook pasta shells according to package directions; drain and rinse in cold water
- 51 uncooked jumbo pasta shells
- 3 packages ; (24 ounces each) refrigerated mashed potatoes
- 2 tablespoons dried minced onion
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 4 cups ; (16 ounces) shredded cheddar cheese, divided
- 1/2 cup chopped green onions
Camembert Moat Bread
By wjkn@aol.com
Cut your head of garlic through the very top to just expose the tops of each clove
- 1 baking camembert
- 1 round french bread boule, or any loaf of a similar size
- 1 head of garlic
- 1 tbsp olive oil
- salt flakes, a pinch
- 1 tbsp rosemary, finely diced, fresh or dried
- 4 tbsp olive oil
Holiday Monster Cookies
By wjkn@aol.com
Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F
- 2 cups all-purpose flour (see Cook's Note)
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 2 sticks (1 cup) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs plus 2 egg yolks
- 2 cups mixed red and green candy-coated chocolates, such as M and M's
- 2 cups rolled oats
- 2 cups roughly chopped pretzel rods
- 1 1/3 cups chopped peppermint puffs
- 1 1/3 cups white chocolate chips
Beef and Bowties
By wjkn@aol.com
Brown ground beef, onion and garlic
- 1 1/2 lbs. lean ground beef
- 1 onion, chopped
- 1 clove garlic, minced
- 1 (15 oz.) can Hunt’s tomato sauce
- 1 (15 oz.) can Hunt’s stewed tomatoes
- 1 tsp. McCormick oregano
- 1 tsp. Italian seasoning
- salt/pepper
- 10 oz. frozen spinach, thawed (I used fresh spinach)
- 16 oz. Barilla bowtie pasta, cooked
- 1/2 cup Kraft parmesan cheese, shredded
- 1 1/2 cup Kraft mozzarella, shredded
Pecorino Crumbed Chicken
By wjkn@aol.com
1.Place a large frying pan over a medium heat
- 4 large chicken breasts
- 3 eggs, beaten (I used egg whites as I had used the yolks to make mayonnaise)
- 2 cups breadcrumbs
- 1 cup finely grated Pecorino cheese (or Parmesan)
- 1 tsp salt
- 1/2 tsp paprika
- fresh lemon to serve
Ultra-Crispy Roast Potatoes
By wjkn@aol.com
1 Adjust oven racks to lower and upper position and preheat oven to 500°F
- 4 1/2 pounds russet potatoes (see note), rinsed, peeled if desired, and cut into 2-inch chunks
- 1 tablespoon white vinegar
- Kosher salt
- 1/4 cup duck fat (see note)
- Freshly ground black pepper
- 12 sprigs thyme
Broccoli Cheddar Soup
By wjkn@aol.com
This soup is made in a Crock-Pot
- 4 cups broccoli florets cut into small bite sized pieces
- 1/2 yellow onion diced small
- 2 cups shredded carrots
- 4 cups chicken stock (or vegetable stock)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/8 tsp nutmeg
- 3 TBSP unsalted butter
- 1/3 cup all purpose flour
- 1 cup half and half
- 2 cups shredded cheddar cheese
Ranch Chicken & Rice
By wjkn@aol.com
In a large mixing bowl season chicken with salt and black pepper
- 6 –8 boneless chicken thighs
- kosher salt
- Freshly ground black pepper
- 1 c. buttermilk ranch dressing
- 1/4 tsp. cayenne
- extra-virgin olive oil
- 3 garlic cloves, minced
- 1 onion, chopped
- 2 c. low-sodium chicken stock
- 1 bunch kale, chopped into 1" pieces
- 1 c. baby spinach
- 1 c. white rice
- 1/4 c. chopped parsley
Haricort Verts with Brown Butter Sauce
By wjkn@aol.com
Cook beans in a 2-quart heavy saucepan of salted boiling water until crisp-tender, about 3 minutes, then drain in a...
- 1 pound haricots verts or other thin green beans ; trimmed
- 3 tablespoons unsalted butter
- 3 tablespoons fresh lemon juice
- Kosher ; salt
- Freshly ; ground black pepper
Jalapeño Popper Dip
By wjkn@aol.com
Combine cream cheese and sour cream
- 4 ounce can diced jalapeños, well drained
- 8 ounce package cream cheese, softened
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 3/4 + 1/4 cup shredded Parmesan cheese
- 1 cup Italian bread crumbs
- 4 tbs butter, melted
- 1 tbs dried parsley