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Recipes
Pigs and Potatoes
By jargrr
Photo by
- 6 6 eggs
- 1 1 Tbsp hot sauce (optional)
- 6 6 tater tots at room temperature
- 1 1/2 1 1/2 cups gruyere cheese, shredded
- 5 5 scallions, chopped
- 1/4 1/4 cup bacon, chopped (or sausage, ham)
- 1/4 1/4 cup red pepper, chopped (roasted reds work well here)
- Salt and Pepper to taste
Can’t-Miss Rice
By jargrr
Photo by
- 1 cup long-grain white rice
- 1 tablespoon unsalted butter
- 1 teaspoon salt
Easy Cheddar Garlic Drop Biscuits
By jargrr
Preheat oven to 450° F. Lightly grease or line a baking sheet with parchment paper and set aside
- GARLIC BUTTER TOPPING:
- 2 1/2cups all-purpose baking mix (such as Bisquick)(I used Great Value brand)
- 1 /2stick (1/4-cup) cold salted butter
- 1 cup cheddar cheese, shredded (I hand shredded half an 8-ounce block of mild cheddar)
- 3 /4cup milk (I used 2%)
- 1 /8 to 1/4teaspoon garlic powder
- Pinch of cayenne pepper, optional
- 2 tablespoons salted butter
- 1 /4teaspoon garlic salt
- 1 /2teaspoon dried parsley flakes
Creamy Onion Canapes
By jargrr
Preheat the oven to 400 degrees F
- 2 onions, cut into rings
- 2 tablespoons oil
- 1 package white sandwich bread
- 1 (8-ounce) package of cream cheese
- 1 teaspoon Worcestershire sauce
- Seasoned salt
- Black and red pepper
- Paprika
- Mayonnaise
Garlic Green Bean Salad
By jargrr
Cook green beans in a pot of boiling salted water until crisp tender, about 5 to 6 minutes
- 1 pound green beans, stem ends removed
- 1/3 cup diced roasted red pepper
- 1 clove garlic, minced
- 1/2 medium red onion, diced
- 1 tablespoon red wine vinegar
- Salt and freshly ground black pepper
Chicken Marvalasala and Pappardelle with Rosemary Gravy
By jargrr
Put a large pot of water on to boil for the pasta
- 3/4-pound pappardelle pasta (wide ribbons, substitute fettuccine if unavailable)
- Salt
- 4 large, thin pieces boneless skinless chicken breast cutlets
- Ground black pepper
- 4 tablespoons extra virgin olive oil
- 2 large cloves garlic, crushed
- 2 portobello mushroom caps, sliced
- 12 shiitakes, stemmed and sliced
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste, look for this in a tube (it's easy to store that way)
- 1 1/2 cups chicken stock, eyeball it
- 2 tablespoons minced rosemary leaves, a couple of sprigs
- 1 tablespoon Worcestershire sauce, eyeball it
- 2 tablespoons capers, drained
- 1/2 cup Marsala wine
- Grated pecorino Romano cheese
- A couple handfuls arugula or baby spinach leaves, thinly sliced
Pecan-Crusted Catfish with Spicy Cream Sauce
By jargrr
For the pecan-crusted catfish: Preheat the oven to 375 degrees F
- Four 4-ounce catfish fillets
- Kosher salt and freshly ground black pepper
- 2/3 cup cornmeal
- 1/2 cup pecans
- 1/4 cup flour
- 1/2 cup milk
- 1 egg
- 1/4 cup vegetable oil
- 2 chunks yellow onion (about 1/4 small onion total)
- 1 clove garlic, smashed
- 1/2 cup chicken stock
- 1/2 cup white wine
- 1 tablespoon steak sauce
- Juice of 1/2 lemon (about 3 tablespoons)
- 3 tablespoons sour cream
- 3 tablespoons unsalted butter
- Rice or mashed potatoes, for serving
Sunny's Ham and Cheese Stuffed Chicken Breasts (Chicken Cordon Bleu)
By jargrr
Photo by Gammagirl J
- 16 thin slices deli ham, chopped
- 8 ounces shredded Swiss cheese
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 2 tablespoons whole-grain mustard
- 1 teaspoon sweet paprika
- 2 large eggs, whisked
- 3 cups panko breadcrumbs
- Peanut or vegetable oil, for frying
- Lemon wedges, for serving
Carrot Ginger Soup
By jargrr
Method 1 Melt the butter in a soup pot over medium heat and cook the onions and carrot, stirring occasionally, unt...
- 3 Tbsp unsalted butter
- 1 1/2 pounds carrots (6-7 large carrots), peeled and sliced thin
- 2 cups chopped white or yellow onion
- Salt
- 1 teaspoon minced ginger
- 2 cups chicken stock or vegetable stock
- 2 cups water
- 3 large strips of zest from an orange
- Chopped chives, parsley, dill or fennel for garnish
Roasted Beets with Goat Cheese and Walnuts
By jargrr
Preheat oven to 275 degrees F (135 degrees C)
- 1/2 cup chopped walnuts
- 1 large beet, top and bottom trimmed and beet greens retained
- 1 tablespoon walnut oil, or more to taste
- 2 ounces soft goat cheese
- kosher salt and freshly ground black pepper to taste
- 2 tablespoons champagne vinegar
- 1 cup reserved beet greens, cut into very thin slivers
- 2 teaspoons chopped fresh chives