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Recipes
Mini Eggplant Parmesan
By Dorjon
For the sauce: Place the oil in a heavy medium saucepan
- For the sauce:
- 2 tablespoons extra-virgin olive oil
- 1 shallot, chopped
- 1 large garlic clove, minced
- 1 cup jarred marinara, such as GDL Tomato Basil or San Marzano
- 1/4 cup finely chopped fresh basil
- 1 teaspoon dried oregano
- 1/8 teaspoon dried crushed red pepper
- 1/4 teaspoon (or more) balsamic vinegar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- For the eggplant:
- 1/2 cup all purpose flour
- 2 large egg whites
- 1 cup panko (Japanese bread crumbs)
- 2 Japanese eggplants, sliced 1/4-inch-thick, each cut on slight diagonal
- 2/3 cup olive oil
- 1/2 cup (packed) coarsely grated whole-milk mozzarella cheese
- 1/2 cup finely grated Parmesan cheese
- Small fresh basil leaves (garnish)
WHITE CHOCOLATE PIE
By Dorjon
Mix ½ cup milk with softened cream cheese; with a mixer
- 2 packages(3.3oz) White Chocolate Instant Pudding
- 1 (8 oz)package Philadelphia Cream Cheese
- 2 cups milk
- 1 container(8oz)Cool Whip
Stuffed French Toast with Bananas and Nutella®
By Dorjon
Directions Preheat oven to 375 degrees
- unsalted butter for dish
- 2 ripe bananas
- 1/2 cup Nutella® hazelnut spread
- 8 slices white or whole wheat bread, toasted
- 3 large eggs
- 1/4 cup whole milk
- 1 tablespoon granulated sugar
- confectioner’s sugar for dusting
- maple syrup
Luck of the Irish Bread Pudding
By Dorjon
Sauce: Bring cream, liqueur, sugar, and vanilla to boil in heavy saucepan over medium-high heat, stirring freque...
- Sauce:
- 2 cups heavy whipping cream
- 6 Tbsp Irish cream liqueur
- 1/4 cup sugar
- 1/2 tsp vanilla extract
- 2 tsp cornstarch
- 2 tsp water
- Bread Pudding:
- 10 cups French bread, cubed with crust
- 6 oz bittersweet chocolate, chopped
- 6 oz white chocolate, chopped
- 4 eggs
- 1/2 cup + 3 Tbsp sugar
- 2 tsp vanilla extract
- 2 cups heavy whipping cream
- 1/2 cup whole milk
Best French Toast
By Dorjon
Whisk together eggs, milk, juice, vanilla, cognac, sugar, zest, cinnamon, nutmeg, and salt in a bowl; set asi...
- 6 large eggs
- 1 1/2 cups milk
- Juice of 1 medium orange, (about 1/4 cup)
- 2 tablespoons pure vanilla extract
- 2 tablespoons cognac, (optional)
- 1 tablespoon sugar
- Zest of 1 lemon, (about 1 tablespoon)
- 1/2 teaspoon ground cinnamon
- Pinch of freshly grated nutmeg
- Pinch of salt
- 6 slices bread, such as brioche, sliced 1-inch thick, preferably day-old
- 4 tablespoons unsalted butter
- 4 tablespoons vegetable oil
- Pure maple syrup, (optional)
Buttermilk Fried Chicken Sandwich
By Dorjon
- r the Coleslaw:
- For the Vinaigrette
- 1 tablespoon Dijon Mustard
- 3 tablespoons Red Wine Vinegar
- 1 teaspoon Salt
- 1/2 cup Extra Virgin Olive Oil
- 1 small Red Onion (sliced very thin)
- 1/2 cup Red Wine Vinegar
- 2 Jalapeno Chiles (cut in half lengthwise; sliced crosswise)
- 1/4 cup chopped Parsley
- 1/2 Green Cabbage (core and outer leaves removed; sliced very thin)
- 1 teaspoon Salt
- For the Chicken:
- 4 large Skinless Boneless Chicken Breast Halves (about 6 ounces each)
- Salt to taste
- 1/2 quart Buttermilk
- 4 1/2 cups All-Purpose Flour
- 1 tablespoon Cayenne Pepper
- 1 tablespoon Salt
- 1 1/2 teaspoons freshly ground Black Pepper
- 2 quarts Vegetable Oil (for frying)
- 4 fresh Sweet White Rolls (sliced lengthwise)
Michael Symon's Hot Sauce Fried Chicken
By Dorjon
3 pounds Chicken Thighs and Legs Salt and Pepper 1 bottle of Hot Sauce Start this recipe the night before
- 3 pounds Chicken Thighs and Legs
- Salt and Pepper
- 1 bottle of Hot Sauce
- 3 cups Buttermilk
- 3 cups Flour (for dredging)
- Vegetable Oil (for frying)
- 1/2 pound Bacon
- 2 Scallions (chopped)
Slow-Cooker Corned Beef and Cabbage
By Dorjon
In a 5-to-6-quart slow cooker, place celery, carrots, onion, potatoes, and thyme
- 2 celery stalks, cut into 3-inch pieces
- 3 carrots, cut into 3-inch pieces
- 1 small yellow onion, cut into 1-inch wedges (root end left intact)
- 1/2 pound small potatoes, halved if large
- 6 sprigs thyme
- 1 corned beef brisket (about 3 pounds), plus pickling spice packet or 1 tablespoon pickling spice
- 1/2 head Savoy cabbage, cut into 1 1/2-inch wedges
- Grainy mustard, for serving
French Breakfast Puffs
By Dorjon
Preheat the oven to 350 degrees F
- Coating:
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 cup sugar
- 2/3 cup shortening
- 2 eggs
- 1 cup whole milk
- 1/2 pound (2 sticks) butter
- 1 1/2 cups sugar
- 3 teaspoons ground cinnamon
Peanut Butter Balls
By Dorjon
In a large saucepan, stir the sugar and the syrups together over medium heat
- 1 cup sugar
- 1/2 cup dark corn syrup
- 1/2 white corn syrup
- 2 cups crunchy peanut butter
- 4 cups rice cereal