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Recipes
Steak Salad with Horseradish Dressing
By jargrr
by The Bon Appétit Test Kitchen
- 1/2 cup sour cream
- 3 tablespoons prepared horseradish
- 1 tablespoon chopped fresh chives
- 1 teaspoon honey
- 1 teaspoon red wine vinegar
- Kosher salt, freshly ground pepper
- 2 tablespoons olive oil, divided
- 1 1-pound rib-eye, flank, or skirt steak
- Kosher salt, freshly ground pepper
- 12 ounces fingerling potatoes, thinly sliced
- 1/2 English hothouse cucumber, thinly sliced
- 6 radishes, cut into thin wedges
- 2 cups greens (such as arugula or torn Bibb lettuce leaves)
- Pickled Red Onions
Ritz Cracker Chicken Fingers with Sriracha Soy Ketchup Recipe
By jargrr
Set up three shallow dishes: one with flour, salt and pepper; in the second, whisk the eggs with salt and pepper; i...
- Ingredients
- Flour, for breading chicken
- Salt and pepper
- 3 eggs
- 1 sleeve Ritz crackers, whizzed into crumbs in a food processor
- 1/2 cup grated Parmigiano-Reggiano
- 1 rounded teaspoon smoked paprika
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 20 chicken breast tenders
- Canola oil, for frying
- 1/2 cup ketchup
- 1/2 cup sriracha
- 2 tablespoon dark aged soy sauce or tamari
- Finely chopped scallions, for garnish
- Celery sticks and hot giardiniera (Italian pickled vegetables), for serving
SWEET HEART BREAD
By jargrr
1. In large bowl combine sugar, salt, yeast & 2 cups flour
- 1 cup sugar 1 cup butter
- 1 tsp. Salt 4 eggs
- 3 packages active dry yeast 2 tsp. Water
- 8 about 8 cups all-purpose flour
- 1 1/2 cups milk
Mustard-Crusted Potatoes
By jargrr
Photo by
- 1/3 cup olive oil
- 1/3 cup Dijon mustard
- 1/3 cup whole-grain mustard
- Grated zest and juice of 2 lemons
- 4 garlic cloves, minced
- 6 Yukon Gold potatoes, peeled and quartered (about 6 cups)
- Kosher salt
- 1/2 fresh lemon, cut into wedges
- Minced fresh flat-leaf parsley, for garnish
Cheesy Sausage Rigatoni
By jargrr
Directions Bring a large pot of water to a boil
- 1 pound rigatoni
- 1 onion, finely diced
- 2 tablespoons olive oil
- 1 1/2 pounds Italian sausage
- 1 teaspoon crushed red pepper flakes
- Two 25-ounce jars marinara sauce
- Two 8-ounce balls fresh mozzarella, cut into large cubes
- 1/2 cup grated Parmesan
- Minced fresh parsley, for garnish
Cinnamon Baked Doughnuts
By jargrr
Directions Preheat the oven to 350 degrees
- Baking spray with flour, such as Baker's Joy
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1 extra-large egg, lightly beaten
- 1 1/4 cups whole milk
- 2 tablespoons unsalted butter, melted
- 2 teaspoons pure vanilla extract
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
Ravioli Salad with Vegetables and Ham
By jargrr
by Tammy Moore-Worthington: Artesia, New Mexico
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried
- 1 large garlic clove, minced
- 1 teaspoon sugar
- 1/2 teaspoon dried crushed red pepper
- 1 9-ounce package fresh cheese ravioli, fresh cooked
- 1 1/2 cups diced ham
- 1 red bell pepper, diced
- 1 3.75-ounce jar marinated mushrooms, drained
- 4 green onions, chopped
- Black olives (optional)
- Grated Parmesan cheese
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
Quick Pomodoro Sauce
By jargrr
by Sara Jenkins
- 1 28-ounce can whole peeled tomatoes
- 1/2 cup olive oil
- 2 garlic cloves, chopped
- 1/4 teaspoons sugar
- Kosher salt
Spaghetti with Chorizo and Olives
By jargrr
Photo by
- 4 anchovy fillets, drained, chopped, plus 1 tablespoon oil from can
- 1 pound fully cooked Spanish chorizo or smoked pork linguiça sausage, cut into 1/3- to 1/2-inch slices
- 3 garlic cloves, chopped
- 1 28-ounce can crushed tomatoes with added puree
- 1 cup pitted green olives, halved
- 1/4 cup drained capers
- 1 tablespoon smoked paprika
- 2 teaspoons dried oregano
- 12 ounces spaghetti