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Recipes
Sunny's Easy Mushroom, Peas and Pasta with 1-2-3 Alfredo Sauce
By jargrr
For the pasta: In a large pan with sides and a lid, add the olive oil over medium heat
- Pasta:
- 2 tablespoons olive oil
- 4 fresh sage leaves
- Kosher salt and ground black pepper
- 1 pound mixed wild mushrooms, sliced
- 1 pound fresh fettuccine
- 1 cup frozen peas (no need to defrost)
- 1 cup chicken stock
- -2-3 Alfredo Sauce:
- 1 clove garlic, grated on a rasp
- 3 cups grated Pecorino Romano cheese
- 2 cups heavy cream
Beer-Steamed Mussels with Chorizo
By jargrr
Yes, you can use any pilsner in this recipe—but a Mexican pilsner will take to the chorizo the best
- 1 tablespoon olive oil
- 8 ounces fresh Mexican chorizo, casings removed
- 1 medium white onion, thinly sliced
- 2 garlic cloves, finely chopped, plus 1 sliced in half (optional)
- 1 1/4 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1 (12-ounce) bottle Mexican beer, such as Pacifico
- 2 tablespoons unsalted butter
- 2 pounds mussels, scrubbed, debearded
- 1/2 cup coarsely chopped cilantro
- Hot sauce and crusty toasted bread (for serving; optional)
- A large Dutch oven or braising pan with a lid
Zucchini Bread
By jargrr
Preheat oven to 350 degrees F
- 3 1/4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon ground nutmeg
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs, beaten
- 1/3 cup water
- 2 cups grated zucchini
- 1 teaspoon lemon juice
- 1 cup chopped walnuts or pecans
GROUPER FRANCAISE
By jargrr
Heat the oil, dip grouper filets in flour, then egg, fry until golden brown
- Oil for frying
- 1 /2cup seasoned flour (old bay or Cajun)
- 3 eggs beaten
- 2 #’s grouper filets
- 1 /2lemon
- 1 /2cup chicken stock
- 1 /2cup white wine (pinot grigio yellow tale)
- 2 tbs butter
- Fresh parsley
- Lemon slices
Roasted Apple, Bacon, and Frisée Salad
By jargrr
Directions 1. Preheat oven to 400º
- inch
- thick slices 1 tablespoon extra
- virgin olive oil 2 tablespoons maple syrup 1/2 teaspoon salt plus more to taste 1/2 teaspoon pepper plus more to taste 2 medium shallots, very thinly sliced and separated into rings 3 tablespoons sherry vinegar 4 slices thick
- cut bacon, cut crosswise into 1/4
- inch
- wide strips 2 large bunches frisée lettuce, outer leaves removed (see notes)
Salmon Panzanella with Green Beans
By jargrr
by Marge Perry
- Vegetable oil cooking spray
- 1 pound salmon fillet, skin removed
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1/2 pound green beans, cut into 1-inch pieces
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon plus 1 teasoon red wine vinegar
- 2 cups cherry tomatoes, halved
- 1 cup thinly sliced red onion
- 8 ounce whole-wheat baguette, cut into 1-inch cubes
- 1/2 cup fresh basil, cut into thin strips
Cornflake Fried Chicken
By jargrr
by Melissa Roberts
- 1 (6- to 8-ounce) skinless boneless chicken breast
- 1 large egg
- 1/4 cup milk
- 1 1/2 cups cornflakes
- 1/3 cup vegetable oil
Jimmy Dean Breakfast Casserole
By jargrr
Preheat oven to 325 F. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly c...
- 1 (16 ounce) package Regular Flavor Jimmy Dean Pork Sausage
- 10 eggs, lightly beaten
- 3 cups milk
- 2 teaspoons dry mustard
- 1 teaspoon salt
- 6 cups cubed bread
- 2 cups shredded sharp Cheddar cheese
- 1/2 teaspoon black pepper
- 1/2 cup sliced mushrooms (optional)
- 1 medium tomato, seeded and chopped (optional)
- 1/2 cup thin-sliced green onion (optional)
Rib Steak with Adobo Rub
By jargrr
1 2 tablespoons Ground Ginger 2 tablespoons Garlic Powder 2 tablespoons Onion Powder 2 tablespoons Ground Cumin 2 ...
- 4 Boneless Rib Steaks (1" thickness)
- Kosher Salt
- Olive Oil
- For Adobo Rub
- 2 tablespoons Ground Ginger
- 2 tablespoons Garlic Powder
- 2 tablespoons Onion Powder
- 2 tablespoons Ground Cumin
- 2 tablespoons Dark Brown Sugar
- 2 tablespoons Paprika
- 2 tablespoons Ancho Chili Powder
- 2 tablespoons Ground Black Pepper
- Quick Salad
- 1 large ripe Tomato (sliced 1/2-inch thick)
- 1 bunch Watercress (trimmed)
- 1 Red Onion (sliced)
- Olive Oil
- Sherry Vinegar
Moroccan Chicken Tajine
By jargrr
Directions In a large bowl, mix the garlic, cumin, ginger, paprika, salt and pepper, 1/2 cup grated onion, and the...
- 6 cloves garlic, peeled and finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/2 teaspoon sweet paprika
- 1 tablespoon kosher or sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 large Spanish onion, grated (about 1 cup)
- 2 tablespoons canola, grapeseed or olive oil (not a heavy olive oil)
- 1 to 2 preserved lemons, depending on size
- 8 chicken thighs, with bone and skin
- Stems from the parsley and cilantro, tied with twine
- 1/4 teaspoon powdered saffron or 1/4 teaspoon powdered turmeric and 4 strands saffron
- 1 cup pitted green Moroccan or Greek olives
- 1/2 bunch Italian parsley, about 1/4 cup chopped
- 1/2 bunch cilantro, about 1/4 cup chopped
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.