Jarr315's profile page
Recipes
Hot Pastrami Deli Dip
By Jarr315
Preheat oven to 350°F. In large bowl, combine pastrami, cream cheese, sour cream, Swiss Cheese, Greek seasoning an...
- 3/4 pound sliced deli pastrami, chopped
- 1 (8-ounce) package cream cheese, softened
- 3/4 cup sour cream
- 4 ounces (1 cup) Wisconsin Swiss Cheese, shredded
- 2 teaspoons Cavender’s Greek seasoning*
- 3/4 teaspoon caraway seeds
- Cracked black pepper and gherkins for garnish
- Petit rye toasts or bagel chips for serving
Pork and Spinach Potstickers
By Jarr315
Combine all ingredients except wrappers, oil and water in a bowl
- 1 lb ground pork
- 1 9-10 oz pkg frozen chopped spinach, thawed, squeezed to dry
- 1/4 c thinly sliced green onions
- 1 T soy sauce
- 1 T sesame oil
- 2 tsp minced fresh ginger
- 3/4 tsp salt
- 1/2 tsp sugar
- 36 round gyoza potsticker wrappers or square wonton wrappers (cut into rounds)
- 2-3 T oil
- 1 1/2 c water, divided
Jalapeño Popper Wontons
By Jarr315
1. Preheat Canola oil in 2 qt pot
- 4 oz cream cheese, softened
- 1 jalapeno, diced. (You can also remove the seeds inside if you would like to cut down on the heat a bit)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
- 12 wonton wrappers
- Little bowl of water for sealing wonton wrappers
- Canola oil for frying
MARINATED LONDON BROIL
By Jarr315
Directions Mix ingredients for marinade in shallow pan or zip-top bag
- 1 flank steak or London Broil (about 3 pounds)
- 1/2 cup soy sauce
- 2 tablespoons olive or vegetable oil
- 2 tablespoons ketchup
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon pepper
- 1/4 cup onion, finely chopped
Apple Mosaic Tart w/ Salted Caramel
By Jarr315
Heat your oven to 400°F. Line a rimmed baking sheet or jelly roll pan with parchment paper
- Tart base
- 14-ounce package puff pastry, defrosted in fridge overnight
- 3 large or 4 medium apples (about 1 1/4 pounds)
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter, cold, cut into small bits
- Salted caramel glaze
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter (or salted, but then ease up on the sea salt)
- 1/4 teaspoon flaky sea salt (or half as much table salt)
- 2 tablespoons heavy cream
Salad with New Potatoes and Pickled Spring Onions
By Jarr315
Place potatoes in a medium saucepan and cover with one inch of water
- 2 pounds small new or fingerling potatoes (I used a mix of reds and yukon golds)
- 1 pound asparagus
- 1/4 pound sugar snap peas, green beans or other spring pea
- 4 small-to-medium radishes, thinly sliced
- Pickled spring onions
- 3 spring onions (about 6 ounces)
- 1/4 cup white wine vinegar
- 1/4 cup water
- 1 tablespoon kosher salt (I use Diamond brand; use less if you’re using Morton or table salt)
- 1 1/2 teaspoons sugar
- Sharp mustard vinaigrette
- 1/4 cup olive oil
- 2 tablespoons whole grain mustard (both Roland and Maille make a whole seed one I’m tremendously fond of)
- 2 teaspoons smooth Dijon mustard
- 2 tablespoons white wine vinegar
- Salt and freshly ground black pepper to taste
Super Sausage Dip Recipe
By Jarr315
In a large skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain
- 1 pound bulk pork sausage
- 1 small onion, chopped
- 1/2 cup chopped green pepper
- 3 medium tomatoes, chopped
- 1 can (4 ounces) chopped green chilies
- 1 package (8 ounces) cream cheese, cubed
- 2 cups (16 ounces) Daisy Brand Sour Cream
- Tortilla chips