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Recipes
Homemade Sloppy Joes
By VerneJ
Once you try these homemade sloppy Joe’s, there’s no going back to the can
- 1 tbsp olive oil
- 8 oz ground chuck
- 8 oz ground sirloin
- 1 cup finely chopped sweet onion (from 1 medium onion) 1/2 cup finely chopped green bell (from 1 small pepper)
- 1/2 cup finely chopped carrot (from 1 medium carrot)
- 2 garlic cloves minced
- 1/4 cup dry red wine
- 2 cups crushed tomatoes (from 1 28-oz. can)
- 1 1/2 tbsp light brown sugar
- 2 tsp Worcestershire sauce
- 2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper
- 6 hamburger buns, toasted and split in half
Olive Garden Salad (Copycat)
By VerneJ
The secret to your favorite soup, salad, and breadsticks combo is yours for the taking—and enjoying at home, ...
- 1/4 cup extra-virgin olive oil
- 3 tablespoons mayonnaise
- 1 tablespoon white wine vinegar 1 tablespoon fresh lemon juice (from 1 lemon)
- 1 1/2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- 3/4 teaspoon black pepper 1/2 teaspoon Italian seasoning
- 1 garlic clove, smashed
- 1 ounce Parmesan cheese grated (about 1/4 cup)
- 2 (5-oz.) pkg. American salad mix
- 3/4 cup pitted black olives 3/4 cup pickled pepperoncini 1/2 cup thinly sliced red onion
- 2 plum tomatoes, sliced
- 1 (4.5-oz.) pkg. large seasoned croutons
Caramel Apple Cheesecake Bars
By VerneJ
"The rich flavor combination of caramel apple and cheesecake makes these decadent bars a quintessential holiday des
- Apple Cheesecake Bars
- 3 Granny Smith apples, peeled, cored, and chopped into 1/4" pieces
- 1/2 cup +2 Tbsp. white sugar, divided
- 3/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 1/2 cups all-purpose flour
- 1/3 cup firmly packed brown sugar
- 1 1/2 sticks unsalted butter, softened
- 2 (8 oz.) pkgs. cream cheese, softened
- 1 1/2 tsp. vanilla extract
- 2 large eggs
- 1/2 cup caramel sauce, for topping
- Streusel Topping
- 1 cup firmly packed brown sugar
- 1 cup all-purpose flour
- 1/4 tsp. salt
- 1/2 cup quick cooking oats
- 1 stick unsalted butter, softened
Brussel Sprouts
By VerneJ
Place pan on the stove over medium heat
- 2 lb. brussel sprouts, cleaned
- 3 Tbsp. olive oil
- 3 Tbsp. sweet soy sauce
- 4 cloves garlic, minced
Caramel Sauce
By VerneJ
Mix sugar and water together in pan and bring to a boil
- 3 cups sugar
- 1 cup water
- 3 cups heavy cream
Frittata
By VerneJ
Preheat oven to 375 degrees
- 1 qt. liquid eggs or egg substitute
- 1/2 green pepper, diced
- 1/2 red pepper, diced
- 1 red onion, diced
- 1/2 lb. bacon, diced
- 1 1/2 lb. hash brown potatoes
- 3/4 cup Cheddar cheese
Fried Chicken
By VerneJ
Soak the chicken in buttermilk for 6 hours
- 4 chicken thighs
- 6 chicken legs
- 4 cups flour
- 2 Tbsp. garlic powder
- 2 Tbsp. onion powder
- 2 Tbsp. cumin
- 1 Tbsp. ground thyme
- 2 Tbsp. salt
- 2 Tbsp. black pepper
- 1 qt. buttermilk
- 8 cups canola oil
Cranberry Pecan French Toast
By VerneJ
Preheat oven to 375 degrees
- 2 loaves challah bread, sliced thick
- 8 eggs
- 3 cups Half 'n Half
- 1 1/2 cups sugar
- 1 tsp. vanilla extract
- 1/2 stick butter, melted in the pan
Focaccia
By VerneJ
Preheat oven to 375° F
- 1 lb. pizza dough
- 1 tomato, sliced
- 1/2 red onion, peeled and sliced
- 1/2 cup mozzarella
- 1/2 yellow pepper, sliced into rings
- 3 Tbsp. grated Parmigiano cheese
- 2 Tbsp. olive oil
Roast Chicken
By VerneJ
Preheat oven to 375° F
- 6 lb. chicken, rinsed
- 1/2 onion, peeled & diced
- 1 large celery stalk, diced
- 1 carrot, peeled and diced
- 4 red potatoes, quartered
- 2 sprigs rosemary
- 3 sprigs fresh thyme
- salt & pepper
- 1 Tbsp. olive oil