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Recipes
10-Shallot Spaghetti with Kale
By Dorjon
Bring a large pot of water to a boil
- 2 tablespoons olive oil
- 4 tablespoons butter, cut into small pieces
- 10 large shallots, halved and thinly sliced
- 4 cloves garlic, thinly sliced
- Salt and pepper
- 2 tablespoons fresh thyme, chopped
- 1 pound farro or whole wheat spaghetti
- 1 bundle cavolo nero (also known as flat or black kale), stemmed and thinly sliced
- Grated Pecorino cheese
- Chopped toasted hazelnuts
- Flat leaf parsley, garnish
Garth's Breakfast Bowl
By Dorjon
"Garth likes to cook breakfast
- 2 tablespoons butter
- 8 large eggs
- 1 16-ounce bag frozen hash browns or Tater Tots, thawed
- 1 pound pork sausage
- 1 pound bacon
- 1 9-ounce package cheese and roasted garlic tortellini
- 10 ounces sharp Cheddar cheese, grated (about 2 1/2 cups)
Broccoli & Crouton Casserole
By Dorjon
Preheat oven to 400°F. Heat EVOO over medium heat in a sauté pan and add butter
- 4 tablespoons EVOO – Extra Virgin Olive Oil
- 4 tablespoons butter
- 6 cloves garlic, finely chopped
- 2 tablespoons fresh thyme finely chopped
- 3 to 4 tablespoons finely chopped parsley
- Black pepper
- 6 About 6 cups cubed stale white bread (such as Amy’s), enough to fill large casserole dish
- 1 1/2 cups grated Parmigiano-Reggiano cheese, divided
- Salt
- 1 large or 2 medium heads of broccoli, cut into thin florets
- 5 to 6 cups cooked chicken, 4 poached
Buffalo Chicken Lasagna Recipe
By Dorjon
In a Dutch oven, heat oil over medium heat
- 1 tablespoon canola oil
- 1-1/2 pounds ground chicken
- 1 small onion, chopped
- 1 celery rib, finely chopped
- 1 large carrot, grated
- 2 garlic cloves, minced
- 1 can (14-1/2 ounces) diced tomatoes, drained
- 1 bottle (12 ounces) buffalo wing sauce
- 1/2 cup water
- 1-1/2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 9 lasagna noodles
- 1 carton (15 ounces) ricotta cheese
- 1-3/4 cups (7 ounces) crumbled blue cheese, divided
- 1/2 cup minced Italian flat leaf parsley
- 1 egg, lightly beaten
- 3 cups (12 ounces) shredded part-skim mozzarella cheese
- 2 cups (8 ounces) shredded white cheddar cheese
Apple Dumplings
By Dorjon
Try these apple dumplings from Trisha Yearwood
- 2 Granny Smith apples
- 1 lemon
- 1 cup sugar
- 1/2 cup (1 stick) butter
- 1/4 teaspoon vanilla extract
- 8 canned buttermilk biscuits
- 4 teaspoons ground cinnamon
Quick Apple Dumplings
By Dorjon
myrecipes.com September 20, 2013
- ounce) packages refrigerated piecrusts 8 medium Braeburn apples, peeled and cored* 3 tablespoons butter or margarine, cut up Vanilla ice cream (optional)
Ultimate Grilled Cheese
By Dorjon
Preheat the oven to 400 degrees
- 12 slices thick-cut bacon, such as Nodine's applewood smoked
- 1 cup good mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup freshly grated Parmesan cheese
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 white pullman loaf or sourdough bread, sliced 1/2 inch thick (12 slices)
- 6 tablespoons salted butter, at room temperature
- 6 ouncesaged Gruyere or Comte cheese
- 6 ouncesextra-sharp Cheddar, such as Cabot or Shelburne Farms
DORIS’S MEATLOAF
By Dorjon
Combine all ingredients. Mix thoroughly
- 2 lbs hamburg
- 1 med onion
- 2 ribs celery, diced fine
- 1/4 green pepper, diced fine
- 1/4 cup ketchcup (for in meatloaf
- 2 tbsp French’s mustard
- Worcestershire sauce
- 1 tbsp horseradish
- 4 to 5 slices white bread, made into crumbs
- 2 eggs
- Salt and Pepper
- Parsley
- garlic powder
- (Mix an additional 1/2 cup ketchup and 1 tsp of dry mustard)
Slow Cooker Italian Beef Sandwiches
By Dorjon
If you'd like more heat, sliced pickled jalapeño peppers works great as an additional sandwich topping
- 3 to 4 pound beef rump roast
- 1 onion, sliced in rings
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- 1 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon anise
- 1 (14.5-ounce) can whole tomatoes (undrained)
- 1 (12-ounce) bottle beer (Redbridge, by Anheuser Busch is gluten free)
- 8 hoagie rolls (I use gluten free bread)
- 8 slices of mozzarella cheese
Braciole
By Dorjon
Lay the beef between layers of plastic wrap and pound gently with a meat mallet until about 1/4-inch thick
- 2 thin slices beef round cut for braciole, about 8 ounces each
- Kosher salt
- 3 large garlic cloves, minced
- 1/2 cup homemade breadcrumbs
- 1/4 cup finely grated Pecorino Romano
- 1 tablespoon chopped flat-leaf parsley leaves
- Freshly ground black pepper
- 2 tablespoons olive oil (if not cooking in Sunday Gravy)