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Recipes
Olive Garden’s Chicken Fettuccine Alfredo Recipe
By pjones-2
1. Cook pasta according to package directions; drain
- 1 (1-lb.) pkg. fettuccine
- 6 tbsp. unsalted butter
- 1 tbsp. chopped garlic
- 2 tbsp. all-purpose flour
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 2 oz. Parmesan cheese, grated (about 1/2 cup)
- 2 oz. Romano cheese, grated (about 1/2 cup)
- 1 1/2 tsp. kosher salt, divided
- 3/4 tsp. black pepper, divided
- 2 lbs. boneless, skinless chicken breasts
Asparagus and Chicken Pasta
By pjones-2
Boil a pot of water. Place asparagus pieces in boiling water for 1 minute
- 1 pound chicken breast, skinless, boneless
- 1 pound asparagus, sliced into 2" pieces
- 12 ounces linguine
- 2 tablespoons butter
- dash sea salt, to taste
- dash freshly ground black pepper, to taste
- 1 shallot, finely chopped
- 1 cup half and half
- 1/8 teaspoon nutmeg
- 1 tablespoon tarragon, crushed
- 1/2 cup parmesan cheese, grated
Old Hot Brown
By pjones-2
Preheat oven t0 375 degrees F
- 1/4 cup. unsalted butter
- 1/4 cup. all-purpose flour
- 2 1/2 cups whole milk,warmed
- 1 tsp. salt
- 1/4 tsp.black pepper
- 1 cup shredded mild cheddar cheese
- 2 cups shredded Swiss cheese,divided
- 8 slices bread, toasted
- 8 slices ham
- 8 slices turkey, white or dark meat
- 8 (1/2-inch thick) slices of beefsteak tomato
- 8 slices cooked crisp bacon
Watermelon Salad with Watermelon Vinaigrette
By pjones-2
For the Watermelon Salad Add watermelon, salad greens, cheese, and red onion to a large bowl and toss to combine
- For the Watermelon Salad
- 2 cups watermelon, cubed
- 2 cups spring mix salad greens
- 1 (10-ounce) package Feta cheese, cubed
- 1/2 red onion, sliced
- For the Watermelon Vinaigrette
- 1/2 cup watermelon
- 1/4 cup honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/2 cup extra-virgin olive oil
New England Style Shrimp Rolls
By pjones-2
Bring a pot of water to boil and drop in shrimp; cook for 1-2 minutes or until shrimp reaches an internal temperatu...
- 1 lb. cooked shrimp
- 2 stalks celery
- ½ bunch green onions
- 1 lemon
- ½ cup mayonnaise
- 1 tsp. Old Bay® seasoning
- 2 Tbsp. butter
- 4 Giant Eagle hot dog buns
- 1 head fresh romaine lettuce
Salted Butterscotch Soft Custards
By pjones-2
Add butter, sugar and salt to pan and stir over medium heat until butter is melted and well incorporated
- For Serving:
- 4 tablespoons butter
- 1 cup dark brown sugar
- 1 teaspoon salt
- 3 1/2 tablespoons cornstarch
- 2 cups 2% or whole milk, divided
- 2 egg yolks
- 1 can (12 ounces) evaporated milk
- 1 teaspoon vanilla extract
- Whipped cream
- Butterscotch ice cream topping
- Sea salt
- G
Crinkle Cookies
By pjones-2
Preheat oven to 350. Microwave butter and cocoa in a glass bowel on high for 45 seconds;set aside
- 4 tbsp.butter.
- 1/3 cup unsweetened cocoa.
- 1 large egg.
- 1/2 cup sugar.
- 1/4 cup firmly packed brown sugar.
- 1/2 tsp. salt.
- 1 tsp. vanilla extract.
- 1 cup all-purpose flour.
- 3/4 tsp.baking powder.
- 1/3 cup mini chocolate chips.
- 1/4 cup powdered sugar.
Watercress Salad with Roasted Tomato Dressing
By pjones-2
Preheat oven to 350 degrees F
- 1 pint cherry tomatoes
- 1 clove garlic, smashed
- Extra-virgin olive oil, for drizzling, plus 1/4 cup for the dressing
- Kosher salt and freshly ground black pepper
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
- Handful fresh parsley leaves
- 1/4 French baguette, thinly sliced croutons
- 8 ounces (1/2 log) creamy goat cheese, room temperature
- 2 bunches hydroponic watercress (feathery variety)
Strawberry Salad
By pjones-2
n a large salad bowl, combine the romaine, spinach, strawberries and sliced onion
- 1 head romaine lettuce - rinsed, dried, and chopped
- 2 bunches fresh spinach - chopped, washed and dried
- 1 pint fresh strawberries, sliced
- 1 Bermuda onion, sliced
- 1/2 cup mayonnaise
- 2 tbsp. white wine vinegar
- 1/3 cup white sugar
- 1/4 cup milk
- 2 tbsp. poppy seeds
Onion Cheese Soup Recipe
By pjones-2
In a large saucepan, saute the onion in butter
- 1 large onion, chopped
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- Pepper to taste
- 4 cups milk
- 2 cups (8 ounces) shredded Colby-Monterey Jack cheese
- Seasoned salad croutons
- Grated Parmesan cheese, optional