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Recipes
Feta & Chive Biscuits
By jargrr
In bowl, whisk dry ingredients and 1/2 tsp
- 1 1/3 cups flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 stick cold butter, cubed
- 1/2 cup plus 2 tbsp. buttermilk
- 1 cup crumbled feta
- 1/3 cup chopped chives
Breakfast Slider
By jargrr
Preparation Preheat the oven to 350 F
- 2 pounds of breakfast sausage, like Jimmy Dean
- 8 eggs
- 1/2 cup of milk
- salt and pepper
- 10 slices of Colby jack cheese
- 16 Kings Hawaiian Rolls
Corned Beef Hash with Poached Eggs
By jargrr
In a large bowl, mash 1 cup of the potatoes with a fork
- 2 cups roughly chopped boiled red-skinned potatoes
- 2 cups diced cooked corned beef
- 1/4 cup corned beef cooking liquid or chicken broth
- 1/2 medium yellow onion, grated
- 1/2 clove garlic, mashed with a fork
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon whole-grain mustard
- 1/4 teaspoon dried thyme
- Pinch nutmeg
- Freshly ground black pepper
- 1/4 cup plus 1 tablespoon unsalted butter
- 4 cups cold water
- 1/2 cup distilled white vinegar
- 1/2 teaspoon kosher salt
- 8 large eggs
Rockin' Rice Pudding
By jargrr
Combine cooked rice, milk, sugar and butter in a medium saucepan
- 3 cups white rice, cooked
- 3 cups milk
- 2/3 cup sugar
- 2 tablespoons butter
- 1/2 cup raisins
- 1 teaspoon vanilla extract
- Zest of 1 lemon, grated
- 1 teaspoon cinnamon, divided
Easy Cheese and Bacon Quiche
By jargrr
Photo by
- 1 1/4 cups Original Bisquick™ mix
- 1/4 cup butter or margarine, softened
- 2 tablespoons boiling water
- 1 package (6 oz) sliced Canadian bacon, chopped
- 1 cup shredded Swiss cheese (4 oz)
- 4 medium green onions, thinly sliced (1/4 cup)
- 1 1/2 cups half-and-half
- 3 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper (cayenne)
Weeknight Bolognese
By jargrr
Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat
- 2 tablespoons good olive oil, plus extra to cook the pasta
- 1 pound lean ground sirloin
- 4 teaspoons minced garlic (4 cloves)
- 1 tablespoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 1/4 cups dry red wine, divided
- 1 (28-ounce) can crushed tomatoes, preferably San Marzano
- 2 tablespoons tomato paste
- Kosher salt and freshly ground black pepper
- 3/4 pound dried pasta, such as orecchiette or small shells
- 1/4 teaspoon ground nutmeg
- 1/4 cup chopped fresh basil leaves, lightly packed
- 1/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
Roasted Root Vegetables with Vinagrette
By jargrr
Kelsey Nixon Recipe more
- For the Vegetables:
- 1/4 cup extra-virgin olive oil
- 1 large sweet potato, peeled, halved lengthwise, and cut crosswise into 1-inch pieces
- 2 large carrots, sliced into 1/2-inch-thick rounds
- 2 large parsnips, peeled and sliced into 1/2-inch-thick rounds
- 1 medium red onion, cut into 1-inch-thick wedges
- 5 garlic cloves, smashed
- 1 tablespoon fresh thyme leaves, chopped
- Kosher salt and cracked black pepper
- For the Cider Vinaigrette:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Digon mustard
- 1 teaspoon honey
- 1 small shallot, finely chopped
- Kosher salt and cracked black pepper
Penne with Brown Butter and Squash Sauce and Crispy Prosciutto
By jargrr
Preheat oven to 400°F. Bring a large pot of water to a boil for the pasta
- Ingredients
- 5 tablespoons butter
- 20 leaves fresh sage
- 1 onion, chopped
- 2 large cloves garlic, chopped
- 2 pounds kabocha or butternut squash, peeled and diced
- Salt and pepper
- 2 cups vegetable or chicken stock
- 1/2 pound sliced prosciutto, pancetta or bacon
- 1 pound penne pasta
- Grated Parmigiano-Reggiano cheese
Fried-Egg-and-Bacon Puff Pastry Squares
By jargrr
Unfold puff pastry on a lightly floured work surface, and roll out into a 12-inch square
- 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
- All-purpose flour, for rolling
- 10 large eggs, divided
- 1 teaspoon water
- 9 slices bacon, cut in half crosswise
- 3 tablespoons unsalted butter, divided
- Coarse salt and freshly ground pepper
- Chopped fresh chives, for garnish
Grilled Salmon Fillets with Creamy Horseradish Sauce
By jargrr
by Jamie Purviance
- 3/4 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons prepared white horseradish
- 2 tablespoons chopped fresh basil
- 1 tablespoon fresh lemon juice
- 1 teaspoon soy sauce
- Nonstick vegetable oil spray
- 3 tablespoons vegetable oil
- 1 tablespoon prepared white horseradish
- 1 tablespoon soy sauce
- 1 small garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 6 1-inch-thick salmon fillets (each about 6 ounces)