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Recipes
Stuffing Coated Pork Chops - Spicy Southern Kitchen
By jargrr
Photo by
- 5 to 6 boneless pork chops
- salt and pepper
- 1/2 cup flour
- 1 egg
- 2 tablespoons milk
- 1 box Stovetop Stuffing (pork, chicken, or turkey flavor)
- 3 tablespoons butter, melted
Easy No-Fail Make Anytime Turkey Gravy Recipe
By jargrr
Photo by
- 1 ⁄2 cup butter (can use hard margarine)
- 1 ⁄2 cup all-purpose flour
- 3 tablespoons all-purpose flour
- 1 ⁄2 teaspoon black pepper (more is better, I use freshly ground pepper)
- 4 cups pan drippings (or see options below the recipe)
Cold Sesame Noodles with Summer Vegetables
By jargrr
by The Bon Appétit Test Kitchen
- 1/3 cup unseasoned rice vinegar
- 1/3 cup vegetable oil
- 1 tablespoon Sriracha (hot chili sauce)
- 1 tablespoon toasted sesame oil
- 8 cups matchstick-size pieces mixed summer vegetables (such as carrots, radishes, cucumbers, and bell peppers; about 1 1/4 pounds)
- Kosher salt, freshly ground pepper
- 8 ounces buckwheat soba (Japanese-style noodles) or vermicelli noodles
- 1 cup (loosely packed) cilantro leaves with tender stems
- 3 scallions, thinly sliced
- 1 tablespoon black or white sesame seeds
Sautéed Watercress
By jargrr
by Ian Knauer
- 2 tablespoons peanut or vegetable oil, divided
- 3 tablespoons pine nuts
- 2 garlic cloves, finely chopped
- 3/4 teaspoon ground coriander
- 1/4 teaspoon hot red-pepper flakes
- 3 bunches watercress (1 lb), cut into 2-inch pieces
Creamy Lemon Chicken Piccatta
By jargrr
Photo by
- Boneless chicken breasts, pounded
- salt and pepper
- 1/2 c flour
- 2 Tbs butter
- 2 Tbs olive oil
- 1 C chicken broth
- 2 lemons
- 3/4 C cream
- 1/4 C capers
- Pasta
Sole In Butter Sauce
By jargrr
Dip fillets in beaten egg, and then in bread crumbs
- 4 (6 ounce) fillets sole
- 2 eggs, beaten
- 1 cup dry bread crumbs
- 1 quart vegetable oil for frying
- 1 cup butter
- 2 cloves garlic, crushed
- 1 cup chicken broth
- 1/4 cup white wine
- 1 lemon, juiced
- salt and pepper to taste
- 1 tablespoon chopped fresh parsley
Cold Sesame Noodles
By jargrr
Cook the egg noodles according to package instructions
- 8 ounces Chinese egg noodles
- 2 tablespoons rice wine vinegar
- 2 tablespoons toasted Asian sesame oil
- 1 tablespoon plus 2 teaspoons soy sauce
- 1 tablespoon toasted sesame seeds
- 1 tablespoon peeled, grated fresh ginger
- 1/4 teaspoon kosher salt
- 2 scallions, thinly slice on the diagonal
- 1/4 teaspoon crushed red pepper (optional)
brown sugar
By jargrr
In a small bowl, add brown sugar, 1 tablespoon olive oil, soy sauce, fish sauce, and rice wine vinegar
- 1 1/2 tablespoons brown sugar
- 1/4 cup olive oil (divided)
- 2 cloves garlic (minced)
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons rice wine vinegar
- 1 pound flank steak (cut in 1/2-inch chunks)
- 1/3 cup scallions (thinly sliced)
- 1 tablespoon butter
- watercress (to serve)
- lime (to serve)
- kosher salt and freshly ground black pepper (to taste)
Seafood Chowder with Bacon and Thyme
By jargrr
Diana Yen
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 2 large potatoes)
- 1 tablespoon unsalted butter
- 4 ounces high-quality bacon, sliced into 1/2-inch pieces (about 4 slices)
- 2 celery stalks, thinly sliced on a bias (about 1/2 cup)
- 2 medium leeks, white and light-green parts only, halved and thinly sliced (about 1 1/2 cups)
- 1 garlic clove, minced
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon fresh thyme leaves
- 2 pounds skinless haddock (or cod) fillets, cut into 2-inch cubes
- 3 pounds mixed littleneck clams and cockles, rinsed and scrubbed
- 2 cups heavy cream
- Ground white pepper
- 1/4 cup freshly chopped flat-leaf parsley
- Crusty bread, for serving
Creamed Kale Au Gratin
By jargrr
1 Olive Oil 1 small Yellow Onion (small diced) 2 Cloves Garlic (minced) 16 ounces Tuscan or Dinosaur Kale (slic...
- Olive Oil
- 1 small Yellow Onion (small diced)
- 2 Cloves Garlic (minced)
- 16 ounces Tuscan or Dinosaur Kale (sliced thinly
- 8 about 8 cup chopped)
- Kosher Salt
- Freshly Ground Black Pepper
- For the Béchamel
- 2 tablespoons Butter
- 2 tablespoons Flour
- 1 cup whole Milk
- 1 cup Heavy Cream
- Freshly Grated Nutmeg
- For the Breadcrumb Topping
- 1/2 cup Panko Breadcrumbs
- 1/4 cup chopped Fresh Parsley
- Zest of 1/2 Lemon
- 1/4 cup Melted Butter