Jargrr's profile page
Recipes
MUSHROOM ROLLS
By jargrr
Remove the crusts from the bread and roll to 1/8 in
- 12-14 thin slices white bread
- Sofened butter
- 1/2 lb. fresh mushrooms finely chopped
- 2 tbs. melted butter
- 1/2 tsp. curry powder
- 1 tbs. lemon juice
- S&P
- Dash of cayenne pepper
Olive Oil Poached Tuna Melts
By jargrr
Place the oil, thyme, rind of the lemon peeled into strips, bay leaves and crushed garlic in a pan and bring to a g...
- 3 cups olive oil
- 4 to 5 stems fresh thyme
- 1 lemon
- 2 large bay leaves
- 2 large cloves garlic
- 1 1/2 pounds tuna, such as ahi or yellowtail, 1 inch-thick2 ribs celery, finely chopped or 1/2 small bulb fennel, finely chopped
- 1/2 red onion, chopped
- 1 small fresh chile pepper, finely chopped
- 1/2 small sweet pepper, finely chopped
- 1/4 cup Nicoise or other pitted black olives
- 1/4 cup fresh flat-leaf parsley leaves, chopped
- 2 to 3 tablespoons capers
- 2 to 3 tablespoons fresh tarragon, finely chopped
- Seafood seasoning, such as Old Bay Seasoning
- 6 ounces very sharp white Cheddar or Gruyere cheese
- Brioche rolls or lobster rolls, split
Slow Cooker Split Pea Soup with Chorizo
By jargrr
Combine all ingredients in a slow cooker
- 1 pound green split peas
- 10 cups reduced-sodium chicken broth
- 1/2 pound diced chorizo or andouille sausage
- 1 1/2 cups diced carrot
- 1 cup diced shallot
- 1 cup diced celery
- 2 cloves garlic, minced
- 2 bay leaves
- Salt and freshly ground black pepper
Melting Potatoes
By jargrr
Preheat the oven to 400 degrees F
- 4 russet potatoes
- Kosher salt and freshly cracked black pepper
- 2 tablespoons vegetable oil
- 10 tablespoons unsalted butter
- 1 cup low-sodium chicken broth
- 2 sprigs fresh rosemary
- 2 cloves garlic
- Flaky salt, to garnish
Warm Shrimp and Escarole Salad
By jargrr
by The Bon Appétit Test Kitchen
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 anchovy fillets packed in oil, drained
- 2 large garlic cloves, finely chopped
- 2 tablespoons drained capers, chopped
- 8 radishes, trimmed, quartered
- 1 1/4 pounds large shrimp, peeled, deveined
- 1 head of escarole, torn into large pieces (about 10 cups)
- 3 tablespoons finely grated Parmesan
- 1 tablespoon fresh lemon juice
- Kosher salt, freshly ground pepper
Roasted Chicken with Balsamic Vinaigrette
By jargrr
Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, chopped
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
- 1/2 cup low-salt chicken broth
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley leaves
ONIONS IN MUSHROOM SAUCE
By jargrr
Preheat oven to 375 deg. Use a covered casserole dish Place onions in greased casserole
- 8-10 small onions
- 1 can condensed dream of mushroom soup
- 1/4 c. grated cheese
Jam Thumbprints
By jargrr
Preheat oven to 350 degrees F
- 3/4 pound (3 sticks) unsalted butter, at room temperature
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 3 1/2 cups flour
- 1/4 teaspoon kosher salt
- 1 egg beaten with 1 tablespoon water, for egg wash
- 7 ounces sweetened flaked coconut
- Raspberry and/or apricot jam
MINI MUFFIN TOTS WITH HORSERADISH CREAM
By jargrr
Yields: 4-6 as a snack Preparation Preheat oven to 425ºF
- For the Horseradish Sauce:
- 1 16-ounce package frozen shredded hash brown potatoes
- 3 tablespoons all-purpose flour
- 1 egg, beaten
- Salt and pepper
- Cooking spray
- 2 cups sour cream
- 1/4 cup prepared horseradish
- 1/4 cup unsweetened applesauce
- 1/2 cup breadcrumbs
- 2 tablespoons finely chopped fresh chives
Beans with Kale and Portuguese Sausage
By jargrr
by Ed Kenny
- 1/4 cup olive oil plus more for drizzling
- 8 ounces Portuguese sausage (such as linguiça) or kielbasa sausage, sliced 1/2" thick
- 1/2 medium onion, sliced
- 4 garlic cloves, smashed
- Kosher salt, freshly ground pepper
- 1 cup dry white wine
- 1 small piece Parmesan rind (optional)
- 2 chiles de árbol or 1/4 teaspoon crushed red pepper flakes
- 1 sprig thyme
- 1 bay leaf
- 4 cups low-sodium chicken broth
- 1 15-ounce can diced tomatoes
- 1 1/2 cups dried cranberry, navy, or cannellini (white kidney) beans (about 10 ounces), soaked overnight, drained
- 4 cups baby kale or baby mustard greens
- 1 tablespoon fresh lemon juice