Jodieg's profile page
Recipes
Cinnamon Sugar Phyllo Cups with Peaches, Toasted Almonds and Vanilla Yogurt
By jodieg
Defrost one box of phyllo dough, according to directions, and then preheat the oven to 375 degrees and melt one sti...
- five 14 - 18 inch sheets of phyllo dough (or 10 smaller sheets)
- 1 stick unsalted butter, melted
- cinnamon sugar as needed (approx. 1/4 cup)
- approx. 3/4 cup sliced almonds
- 1 Tbs melted butter
- salt to taste
- peeled sliced ripe peaches as needed (approx. 1 medium peach per serving)
- Vanilla flavored Greek yogurt as needed (approx. 1/4 - 1/3 cup per serving)
Noodle Kugel
By jodieg
Preheat oven to 375 degrees F
- 1/2 pound wide kosher for Passover egg noodles
- 1/2 stick butter, melted
- 1 pound cottage cheese
- 2 cups sour cream
- 1/2 cup sugar
- 6 eggs
- 1 teaspoon ground cinnamon
- 1/2 cup raisins
Potato Puffs
By jodieg
Put the potatoes in a medium pot and cover with cold water; season with salt
- 2 large russet potatoes (about 1 pound), peeled
- Kosher or sea salt
- 1/4 cup whole milk
- 4 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 1 large egg plus 3 egg yolks
- Peanut or vegetable oil, for deep-frying (about 8 cups
Subway Sweet Onion Dressing
By jodieg
This light and sweet onion dressing made famous by Subway's sweet onion chicken teriyaki is now yours to make at ho...
- 1/2 cup light corn syrup
- 1 tablespoon onion, minced
- 1 tablespoon red wine vinegar
- 2 teaspoons white vinegar
- 1 teaspoon balsamic vinegar
- 1 teaspoon brown sugar
- 1 teaspoon buttermilk powder
- 1/4 teaspoon lemon juice
- 1/8 teaspoon poppy seeds
- 1/8 teaspoon salt
- 1 pinch black pepper
- 1 pinch garlic powder
Crispy Fish Nuggets with Tartar Sauce
By jodieg
1. Preheat oven to 400°
- 1 cup panko (Japanese breadcrumbs)
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 tablespoons water
- 1 large egg, lightly beaten
- 1 1/2 pounds cod fillets, cut into 1-inch pieces
- Cooking spray
- 1/4 cup canola mayonnaise
- 1 tablespoon chopped dill pickle
- 2 teaspoons chopped fresh flat-leaf parsley
- 1/4 teaspoon fresh lemon juice
- 1/4 teaspoon Dijon mustard
Artichoke Dip with Dubliner Cheese
By jodieg
An Irish twist on traditional artichoke dip
- 12 oz. artichoke hearts, chopped
- 1 cup mayonnaise
- 1 small clove garlic, minced
- 2 tablespoons oregano
- 2 tablespoons grated onion
- 2 cups Kerrygold Dubliner Cheese, grated
French Onion-Chicken Pot Pies
By jodieg
Pillsbury® Grands!® Flaky Layers refrigerated original biscuits provide a simple addition to these classic chicke
- 1/4 cup butter or margarine
- 2 1/2 lb boneless skinless chicken thighs, cut into 1/2-inch pieces
- 2 large onions, halved, then thinly sliced (about 1 1/2 cups)
- 2 packages (8 oz each) sliced fresh mushrooms (6 cups)
- 1/4 cup all-purpose flour
- 4 cups water
- 1/4 cup dry sherry or water
- 1 box (2 oz) onion soup mix (2 envelopes)
- 1/4 teaspoon freshly ground pepper
- 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (8 biscuits)
- 6 oz Gruyère cheese, shredded (1 1/2 cups)
Bacon, Egg and Cheese Brunch Ring
By jodieg
Flaky Pillsbury® dough is the base for this brunch that looks fabulous, but is as easy as can be!
- 4 slices bacon, cut in half crosswise
- 1/3 cup plus 1 tablespoon milk
- 4 eggs, slightly beaten
- Salt and pepper, if desired
- 1/4 cup chopped red bell pepper
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 1 cup shredded Mexican cheese blend (4 oz)
- Chopped fresh cilantro, if desired
- 1 cup Old El Paso® Thick 'n Chunky salsa, if desired
Frogmore Stew
By jodieg
Frogmore Stew is considered a classic Low Country South Carolina dish
- 1 1/2 gallons water
- Juice of one (1) lemon
- Salt to taste
- 3 tablespoons Old Bay Seasoning*
- Redskin new potatoes (depending on size, 3 or more per person)
- 2 pounds spicy sausage (like andouille or kielbasa, etc.), cut into 1/2-inch slices
- 10 to 12 ears of shucked corn on the cob, broken into 3-inch pieces
- 4 pounds uncooked shrimp in shell, preferably jumbo-size shrimp**
- The general rule is 2 tablespoons crab boil seasoning per gallon water (or more to taste)
- Some people like to substitute fresh crab for the shrimp.
Butternut Squash Soup
By jodieg
Preheat the oven to 400 degrees
- 1 peeled, seeded and chopped butternut squash
- 1 peeled and quartered onion
- 1 peeled and quartered baking potato
- 1 quart chicken broth
- 1/2 - 1 cup whole milk