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Recipes
Easy Chicken Pot Pie
By jargrr
Preparation Preheat oven to 375°F
- 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
- Traditional bouquet garni (6 parsley sprigs; 6 thyme sprigs; 1/3 cup celery leaves; 2 bay leaves)
- 1 tablespoon butter
- 1 cup diced celery
- 1/3 cup finely chopped shallots
- 3 cups low-salt chicken broth
- 1 1/2 pounds skinless boneless chicken breast halves
- 1 cup whipping cream
- 1 10-ounce russet potato, peeled, cut into 1/2-inch cubes
- 1 cup frozen peas
CHEESE SPREAD
By jargrr
In glass mixing bowl melt the cheese in microwave on high for 90 seconds
- l lb. Velvetta cheese cut into 1" cubes
- 1 c. mayon
- One 5 ounce bottle prepared horseradish
Baked Garlic Parmesan Potato Wedges
By jargrr
Photo by
- 3-4 large russet potatoes, sliced into wedges
- 4 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 1/2 cup shredded parmesan cheese
- optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping
Tomato Pie
By jargrr
Preheat the oven to 375 degrees F
- 1 (9-inch) frozen pie shell, thawed
- 3 large tomatoes, about 1 1/2 pounds, cut into 1/2-inch-thick slices
- Kosher salt, for sprinkling
- 1/4 cup Dijon mustard
- 1 cup coarsely grated Gruyere
- 1 tablespoon finely chopped fresh parsley leaves
- 1 tablespoon chopped fresh thyme leaves
- 1 garlic clove, minced
- 2 tablespoons extra-virgin olive oil
- Additional kosher salt and freshly ground black pepper
Mustard Pretzel Crusted Pork Chops
By jargrr
Photo by
- 4 Boneless Pork Chops
- 2 tbsp (30 mL) Dijon or ready prepared mustard
- 2 tbsp (30 mL) Mayonnaise
- Salt and pepper
- 2 cups (500 mL) Pretzels
- .5 cup (125 mL) Vegetable oil
Onion Pudding
By jargrr
Preheat oven to 350 degrees F
- 6 large eggs
- 2 cups heavy cream
- 6 ounces shredded Parmesan
- 3 tablespoons all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cayenne pepper
- 1/8 teaspoon minced canned chipotle en adobo
- 1/4 teaspoon granulated garlic
- 1/2 cup unsalted butter, plus extra for greasing pan
- 2 tablespoons vegetable oil
- 7 medium-sized Vidalia onions, thinly sliced
- 1 (8-ounce) can sliced water chestnuts, drained
- 1 cup slivered almonds
K's Potatoes Au Gratin
By jargrr
Heat oven to 325°F Spray baking dish with Pam
- 2 pounds Yukon Gold Potatoes, peeled and sliced thinly
- 1 small onion, sliced
- Chives
- Thyme
- Rosemary
- Salt
- Pepper
- 2 tablespoons butter, cut up
- 1 /2cup (or more) Parmesan cheese, shredded
- 1 /2cup (or more) Cheddar jack cheese, shredded
- 4 ounces half and half
- 4 ounces light cream
- 1 -1/2tablespoons flour
Tuna Salad with Lime and Horseradish - Cook's Illustrated
By jargrr
Photo by
- 2 (6-ounce) cans solid white tuna in water
- 2 tbls lime juice
- 1/2 tsp grated lime zest
- 1/2 tsp table salt
- 1/4 tsp ground black pepper
- 1 small rib celery, minced (about 1/4 cup)
- 2 tbs minced red onion
- 3 tbls prepared horseradish
- 2 tbls minced fresh parsley leaves
- 1/2 cup mayonnaise
- 1/4 teaspoon Dijon mustard
Blackened Tilapia Sandwich with Cilantro Lime Mayonnaise
By jargrr
In a shallow dish, combine first 6 ingredients
- 1/4 cup sweet paprika
- 2 tablespoons ground thyme
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1/2 cup (1 stick) butter, melted
- 4 (10-ounce) tilapia fillets
- 4 Kaiser buns, split, buttered and toasted
- Cilantro Lime Mayonnaise, recipe follows
- Store-bought mango salsa
- 1 cup mayonnaise
- 1/4 cup freshly chopped cilantro leaves
- 1 tablespoon fresh lime juice
Perogies (Snack)
By jargrr
Combine breadcrumbs, basil, garlic powder, paprika and pepper
- 1 box of Mrs. T. mini perogies
- 2 c. of breadcrumbs
- 1 tbs. of dried basil
- 2 tsp. garlic powder
- 1 tbs. papriks
- 3 eggs
- cooking spray
- Marinara sauce of ranch dressing