Jahel's profile page
Recipes
Mom’s Meatloaf
By Jahel
MIx, stir, mash, all ingredients, except bacon until well combined
- 1 lb. lean ground beef
- 3/4 c celery, chopped and with leaves
- 1/4 c onion, chopped
- 2 T butter
- 3/4 c bread crumbs
- 1/2-3/4 c canned milk
- 1 can (6 oz. ) tomato sauce
- 1 egg
- Salt
- Pepper
- 1 big sprinkle dry parsley
- 1 big sprinkle Beau Monde
- 1 small sprinkle dry mustard
- 3 slices of bacon
Almost Hands-Free Dill Pickles
By Jahel
Quick and easy way to make home made dill pickles
- 4 Kirby cucumbers (about 1-pound), quartered lengthwise
- 3/4 cups white wine vinegar
- 1/4 small onion, thinly sliced
- 2 cloves garlic, smashed
- 2 tablespoons sugar
- 1 teaspoon dill seed
- 1 teaspoon black peppercorns
- 1 bay leaf
- Kosher salt
Bacon Cheddar Cheese Ball
By Jahel
In large mixing bowl combine cheddar and cream cheese; let stand at room temperature for 30 mins
- 8 oz. Extra sharp cheddar cheese, finely shredded (2 cups)
- 1-8 oz. Pkg. Cream cheese
- 1/2-2oz. Jar sliced pimento, rinsed, drained, patted dry and chopped
- 2 T apricot preserves
- 1 T milk
- 1-1/2 t Worcestershire sauce
- 1/8 t hot pepper sauce
- 15 slices bacon, cooked crisp and drained
- 1/4 c pistachio nuts, chopped
Baked Ricotta with Roasted Grapes
By Jahel
Preheat oven to 425°. Toss together grapes, shallots, 2 tablespoons oil and 1/4 teaspoon each of pepper and salt o...
- 1-1/2 lbs. seedless black grapes
- 3 shallots, peeled and thinly sliced
- 1/4 c olive oil, divided
- 1-3/4 t pepper, divided
- 1-1/4 t kosher salt, divided
- 4 c drained whole milk Ricotta cheese
- 4 oz. pecorino Romano cheese, grated (about 1 cup)
- 1 egg
- 2 T chopped fresh thyme
- 1 t lemon zest
- Softened unsalted butter for pan
- 2 T aged balsamic vinegar
- 1/2 c pistachios, shelled and toasted
Baked Spaghetti and Meatballs
By Jahel
1. Heat oven to 400° F. In a large bowl, combine the beef, panko, milk, eggs, 1 teaspoon salt, and ½ teaspoon pep...
- 1 1/2 pounds ground beef
- 1 cup seasoned panko bread crumbs
- 3/4 cup whole milk
- 2 large eggs, beaten
- Kosher salt and black pepper
- 4 cups marinara sauce (32 ounces)
- 12 ounces spaghetti, broken in half
- 3 sprigs basil, plus leaves for garnishing
- 8 ounces fresh mozzarella, sliced
- Green salad, for serving
Baked Santa Fe Dip
By Jahel
Preheat oven to 350. In large bowl stir together cheeses, mayo, corn both chile peppers, and garlic powder
- 2 c shredded cheddar cheese (8 oz.)
- 1 c Monterey Jack or Mozzarella cheese (4 oz.)
- 1/2 c light mayonnaise or miracle whip
- 1 8 oz. can whole kernel corn, drained (3/4 c)
- 1 4 oz. can chopped green chile peppers, drained
- 2 t finely chopped canned chipotle chile peppers in adobo sauce
- 1/4 t garlic powder
- 1 medium tomato, seeded and chopped (3/4 c)
- 1/4 c sliced green onion
- 2 T snipped fresh cilantro
- Raw Vegetables
- Tortilla Chips
Dip
By Jahel
Mix all ingredients together
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 red onion, chopped
- 3 green onions, chopped
- 2 tomatoes, chopped
- 2 avocados, smashed
- 1 Pkg dry Italian dressing
- 1/2 c olive oil
- 1/4 c white vinegar
- 2-4 dashes Tabasco
Fire Crackers
By Jahel
Place crackers in very large bowl ( or ziplock bag)
- 3/4 c olive oil
- 1 envelope ranch dressing mix
- 1-1/2 T crushed red pepper flakes
- 1-16 oz box of saltine crackers
Homemade Noodles
By Jahel
Beat eggs, salt and water, slightly
- 5 large eggs
- 2 t salt
- 1 T water
- 2 1/3 About 2 1/3 flour
Cream Cheese Frosting
By Jahel
Beat together until creamy
- 1-1/2 c powdered sugar
- 3 T butter
- 1/4 t salt
- 8 oz. cream cheese, softened
- 1 t vanilla