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Recipes
Maple Pork Donut Sliders Recipe
By Jarr315
In a shallow bowl, whisk together powdered sugar and 2 tablespoons of maple syrup
- 12 plain donut holes, cake or yeast
- 1 cup powdered sugar
- 4 Tablespoons maple syrup (or more to reach desired consistency), divided
- 1 1/2 cups of BBQ pulled pork (with BBQ sauce), warm (homemade or store-bought)
- 3/4 cup coleslaw (homemade or store-bought)
Skillet Bacon Mac and Cheese
By Jarr315
Make the bechamel sauce, recipe follows, in a large 12-inch oven-safe skillet
- Bechamel sauce, recipe follows
- 1 pound dry pasta (recommended: elbow macaroni, shells, penne, etc.)
- 1 teaspoon dry mustard, or to taste
- 1/4 teaspoon ground cayenne pepper
- 2 cups grated sharp Cheddar cheese
- 1 cup grated Gruyere cheese
- 1 cup, plus 1/2 cup grated Parmesan cheese
- 1 cup milk
- 1/4 cup heavy cream
- 1 1/2 cups panko (Japanese) bread crumbs
- 2 tablespoons chopped fresh flat-leaf parsley
- 6 slices bacon, cooked, reserve 1/4 cup rendered bacon fat
Chilled Red Pepper Soup with Sautéed Shrimp
By Jarr315
Cut three-quarters of the cucumber into 1-inch pieces and purée in a blender with the red peppers, tomato juice, t...
- 1 seedless English cucumber, peeled and roughly chopped
- 3 jarred roasted red peppers, cut into 1/2-inch dice (about 1-1/2 cups)
- 3 cups tomato juice
- 2 slices baguette, toasted and cut into 1-inch cubes (about 1 cup)
- 1/2 cup extra-virgin olive oil
- 2 Tbs. plus 1 tsp. sherry vinegar or cider vinegar
- 1 medium clove garlic, minced and mashed to a paste
- 1/2 tsp. ground cumin
- Kosher salt and freshly ground black pepper
- 3/4 lb. medium shrimp (36 to 40 per pound), peeled and deveined
- 1 tsp. chopped fresh thyme
Chopped Salad with Oregano Dressing
By Jarr315
Make dressing: Roughly chop the garlic and then add the oregano, salt and up to 1/2 teaspoon ground pepper
- Oregano dressing
- 4 cloves garlic
- 1 to 2 tablespoons dried oregano (Nancy recommends 2; I got nervous and used 1, but might not have minded more)
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 2 tablespoons lemon juice, or juice of 1 lemon
- 1/4 cup red wine vinegar
- 1/4 cup olive oil, ideally extra-virgin
- Salad and assembly
- 1 (15-ounce) can chickpeas or 1 3/4 cups cooked chickpeas, drained
- 1 small red onion, peeled and sliced into paper-thin rings
- 1/2 pound provolone (see Note about varieties), sliced 1/8-inch thick then cut into 1/4-inch ribbons
- 1/2 pound salami, peeled, sliced 1/8-inch thick then cut into 1/4-inch ribbons
- 4 medium or 8 small pickled pepperoncini, sliced into rings
- 3/4 pound cherry tomatoes
- Sea salt
- 1 head iceberg lettuce (see Note about size), halved, cored, and cut in 1/2-inch ribbons
- 1 head radicchio, halved, cored and cut in 1/4-inch ribbons
- 2 tablespoons dried oregano for garnish (optional)
Easy Chicken Pot Pie
By Jarr315
Recipe courtesy Sunny Anderson, 2010
- 1 1/2 pounds chicken tenders (about 10 tenders)
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon dried sage
- 1/4 teaspoon dried oregano
- Salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 cup frozen pearl onions
- 1 cup frozen peas and diced carrots
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken stock
- 1 cup heavy cream
- 1 store bought pie crust, unbaked and thawed if frozen
- 1 egg, lightly beaten
Mango and Yogurt Ice Pops
By Jarr315
To make the ice pops: place all ingredients in a blender and whizz until smooth
- 2 cups Greek style natural yoghurt
- 2 large ripe mangoes, flesh only
- 1 small can (165ml) coconut milk
- 1 tsp cinnamon
Zucchini and Spinach Gratin
By Jarr315
Grate the zucchini. Toss the grated zucchini with about a teaspoon of Kosher salt
- 2 lbs zucchini
- Kosher salt
- 1 lb frozen spinach*
- 3 slices of thick cut bacon (about 3 ounces), cut crosswise 1/4-inch pieces
- 1 large onion
- 1 handful of parsley (about 1/2 cup of leaves, lightly packed)
- 3 cloves garlic, peeled, coarsely chopped
- 1/2 cup freshly grated Parmesan cheese
- Freshly ground black pepper
- 3 eggs
- Olive oil
Perfect Iced Coffee
By Jarr315
Preparation Instructions (Adapted from Imbibe Magazine) In a large container, mix ground coffee with water
- 1 pound Ground Coffee (good, Rich Roast)
- 8 quarts Cold Water
- Half-and-half (healthy Splash Per Serving)
- Sweetened Condensed Milk (2-3 Tablespoons Per Serving)
- Note: Can Use Skim Milk, 2% Milk, Whole Milk, Sugar, Artificial Sweeteners, Syrups...adapt To Your Liking!
Scalloped Potatoes
By Jarr315
1 Preheat oven to 350°F. Butter a large casserole dish with 1 1/2 Tbsp of butter
- 3 Tbsp butter
- 2 lbs (about 4 medium sized) Russet potatoes, peeled, sliced 1/8-inch thick
- 1 large yellow or white onion, thinly sliced
- 2 Tbsp chopped fresh parsley
- 1 Tbsp chopped fresh chives (optional)
- 2 thick slices of bacon, cooked and chopped
- 2 1/2 cups grated Swiss or Gruyere cheese (about 8 ounces)
- 1/2 cup grated Parmesan cheese (about 2 ounces)
- 2 1/2 cups to 3 cups of half-and-half (half milk, half cream)
- Salt and pepper
Pumpkin Cake with Butterscotch Filling
By Jarr315
Line the bottoms of 2 round 9-inch cake pans with parchment paper
- For the cake:
- 2 cups all-purpose flour
- 2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 1 tsp. salt
- 1 1/2 cups pumpkin puree
- 1 cup buttermilk
- 2 sticks unsalted butter
- 1 cup tightly packed light brown sugar
- 1 cup sugar
- 4 large eggs
- 1 tsp. vanilla extract
- For the filling:
- 3/4 cup heavy cream
- 3/4 cup sugar
- 1/4 tsp. fresh lemon juice
- 1 stick unsalted butter, cut into 4 – 1 oz. pieces
- 3/4 cup chopped nuts, such as pecans or walnuts (optional)
- For the icing:
- 2 cups tightly packed brown sugar
- 1 cup heavy cream
- 2 sticks unsalted butter, cut into 8 – 1 oz. pieces
- 1/4 tsp. cream of tartar