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Recipes
Bratwurst and Red Cabbage
By jargrr
Claire Saffitz
- 1 pound uncured bratwurst
- 2 tablespoons olive oil
- 1 12-ounce bottle Pilsner or other lager, divided
- 1 medium red onion, chopped
- 1/2 medium head of red cabbage, thinly sliced
- 1 medium red beet, peeled, coarsely grated
- Kosher salt, freshly ground pepper
- 1/2 cup apple cider vinegar
- 1 tablespoon light brown sugar
- 1/4 teaspoons ground allspice
- Freshly grated horseradish (for serving)
'LIGHTENED' HAM & SWISS ROLLUPS
By jargrr
1.bp.blogspot.com July 27, 2013
- 8 oz. tube (reduced
- fat) refrigerated crescent rolls 1 c. diced fully cooked ham (or 99% fat free deli slices) 3/4 c. finely shredded swiss cheese (or 4 wedges Laughing Cow swiss cheese spread) 1
- 1/2 tsp. prepared mustard 1 tsp. finely chopped onion
Perfect Potato Soup
By jargrr
Directions Add the bacon pieces to a soup pot over medium heat and cook until crisp and the fat is rendered
- 6 slices thin bacon, cut into 1-inch pieces
- 3 carrots, scrubbed clean and diced
- 3 stalks celery, diced
- 1 medium onion, diced
- 6 small russet potatoes, peeled and diced
- 1/2 teaspoon Cajun spice mix, plus more if needed
- Salt and freshly ground black pepper
- 8 cups low-sodium chicken or vegetable broth
- 1 cup milk
- 3 tablespoons all-purpose flour
- 1/2 cup heavy cream
- 1 teaspoon minced fresh parsley
- 1 cup grated Cheddar
SPAGHETTI CARBONARA
By jargrr
Boil spaghetti, cook bacon In a large bowl whisk eggs, parm and half & half
- 1 lb. spaghetti
- 8 oz. (8 slices) bacon, cut 1 inch crosswise
- s&p
- 3 large eggs
- 3/4 c. grated parmesan cheese
- 1/2 c. half and half
Lemon Pasta Salad with Tomatoes and Feta
By jargrr
by Carey Paquette, Arlington, VA
- 7 tablespoons extra-virgin olive oil
- 4 tablespoons fresh lemon juice
- 3 tablespoons whole grain mustard
- 2 garlic cloves, minced
- 2 teaspoons grated lemon peel
- 12 ounces penne pasta
- 2 cups small cherry tomatoes, halved
- 1 1/2 cups chopped red bell peppers
- 1 1/2 cups crumbled feta cheese
- 1 cup chopped green onions
Tuscan Kale Soup with Chorizo
By jargrr
Preparation Cook onion in oil in a 5-quart pot over moderate heat, stirring occasionally, until pale golden
- 1 large onion, finely chopped
- 3 tablespoons olive oil
- 1 1/2 lb boiling potatoes
- 8 cups water
- 1/2 lb Spanish chorizo (spicy cured pork sausage), cut into 1/2-inch pieces
- 3/4 lb lacinato or regular kale, center ribs discarded and leaves cut crosswise into thin slices
Pancetta Crisps with Goat Cheese and Pear
By jargrr
Preheat oven to 450°F. Place pancetta slices in single layer on large rimmed baking sheet
- 16 thin slices pancetta
- 16 teaspoons soft fresh goat cheese (from 5-ounce log)
- 2 very ripe small pears, halved, cored, cut into 1/4-inch-thick slices
- Fresh thyme leaves
Tuna and Hummus Sandwiches
By jargrr
Directions Drain the oil from the tuna, reserving the oil
- 14 ounces jarred or canned Italian tuna in olive oil
- 1/4 cup minced celery
- 2 tablespoons minced yellow onion
- 2 tablespoons minced cornichons
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons good mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Sourdough bread, halved and sliced 1/2 inch thick
- Hummus, store-bought or homemade (recipe follows)
- Fresh radishes, sliced
- 2 cups canned chickpeas, drained, liquid reserved (15.5-ounce can)
- 1/3 cup tahini or sesame paste
- 4 teaspoons minced garlic (4 cloves)
- 6 tablespoons freshly squeezed lemon juice (3 lemons)
- 8 dashes hot sauce, such as Tabasco
- 2 teaspoons kosher salt
Asian Pear and Arugula Salad with Goat Cheese
By jargrr
Photo by
- 1/4 c. extra-virgin olive oil
- 2 tbsp. fresh lemon juice
- 1 tsp. honey
- 1/2 tsp. chopped thyme
- Salt and freshly ground pepper
- 5 oz. baby arugula
- 3 Asian pears
- 1/2 c. salted roasted pumpkin seeds
- 3 oz. fresh goat cheese
- Sea salt
Layered Ham And Cheese Potato Bake
By jargrr
Photo by
- 5 5 potatoes, peeled
- 2 2 teaspoons salt
- 1 1 teaspoon pepper
- 8 8–10 slices ham
- 7 7–8 slices mozzarella cheese
- 5 5 slices bacon, cooked and crumbled
- 1/4 1/4 cup parsley, chopped
- 2 2 cups shredded mozzarella cheese
- 1 1 cup heavy cream
- 2 2 eggs