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COOKS ILLUSTRATED BREAD PUDDING

COOKS ILLUSTRATED BREAD PUDDING

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A classic bread pudding recipe!

  • 2 T light brown sugar
  • 3/4 cup plus 1 T granulated sugar
  • 1 loaf challah bread, cut into 3/4 inch cubes
  • 9 large egg yolks
  • 4 tsp vanilla extract
  • 3/4 tsp table salt
  • 2 1/2 cups heavy cream
  • 2 1/2 cups milk
  • 2 t unsalted butter, melted
  • Suggested if no challah: Arnold Country Classics White or Pepperidge Farm Farmhouse Hearty White
4.6/5 (15 Votes)

Pasta Carbonara

Pasta Carbonara

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Preheat a large saute pan over medium-high heat

  • 3 oz. pancetta, finely diced
  • 3 slices thick-cut bacon
  • 1 Tbsp. chopped garlic
  • 1 Tbsp. chopped shallots
  • 3 Tbsps. chopped fresh basil
  • 2 Tbsps. chopped fresh flat-leaf parsley
  • 1 pint heavy cream
  • 3/4 tsp. kosher salt
  • 1/4 tsp. cracked black pepper
  • 1 egg yolk, beaten
  • 3/4 cup grated Romano cheese
  • 1 Tbsp. unsalted butter
  • 12 oz. perciatelli pasta (hollow spaghetti), cooked al dente
4.2/5 (6 Votes)

Beef and Barley Soup Recipe

Beef and Barley Soup Recipe

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In a Dutch oven, heat oil over medium-high heat

  • 1 tablespoon canola oil
  • 2 pound beef short ribs
  • 2 medium onions, coarsely chopped
  • 3 large carrots, sliced
  • 3 celery ribs, sliced
  • 1 can (28 ounces) diced tomatoes, undrained
  • 8 cups water
  • 4 teaspoons chicken bouillon granules
  • 1/3 cup medium pearl barley
4.7/5 (17 Votes)

Ham Strudel

Ham Strudel

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This is a savory strudel filled with ham, rice, and cheese

  • 1 large onion, finely chopped
  • 1 cup butter, melted and divided
  • 1 1/2 cups chicken broth
  • 3/4 cup long-grain rice, uncooked
  • 1 -2 tablespoon fresh parsley, minced
  • 10 sheets frozen phyllo pastry, thawed
  • 4 ounces cooked ham, thinly sliced, cut into very thin strips
  • 1 cup swiss cheese, shredded
  • 1 cup cheddar cheese, shredded
  • paprika
4.6/5 (16 Votes)

Tuscan Pork Medallions for Two

Tuscan Pork Medallions for Two

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Tender and juicy pork tenderloins get a delicious Italian flare with prosciutto, tomatoes and herbs

  • 3/4 pound pork tenderloin, cut into 1-inch slices
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon butter
  • 2 thin slices prosciutto or deli ham, chopped
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons fresh sage or 1/2 teaspoon dried sage leaves, minced
  • 2 tablespoons balsamic vinegar
  • 1/2 cup heavy whipping cream
  • 3/4 cup plum tomatoes, chopped
  • 4 fresh basil leaves, thinly sliced
  • 1 teaspoon Parmesan cheese, grated
4.5/5 (15 Votes)

BEST Ever Baked Mac and Cheese

BEST Ever Baked Mac and Cheese

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A friend brought a big pan of this to a potluck and I HAD to have the recipe to make for my family

  • 1 lb elbow macaroni
  • 2 (10 3/4 ounce) cans cheddar cheese soup
  • 2 (12 ounce) cans evaporated milk
  • 5/8 cup butter (1 1/4 sticks)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 6 cups shredded cheddar cheese (medium or sharp, or a combination)
  • dried parsley (for sprinkling on top)
4.5/5 (19 Votes)

Baked French Toast Paula Deen

Baked French Toast Paula Deen

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Directions Slice French bread into 20 slices, 1-inch each

  • 1 loaf French bread (13 to 16 ounces)
  • 8 large eggs
  • 2 cups half-and-half
  • 1 cup milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Dash salt
  • Maple syrup
  • Praline Topping, recipe follows
  • 1/2 pound (2 sticks) butter
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
4.3/5 (19 Votes)

Chicken Scallopine with Sage and Fontina Cheese

Chicken Scallopine with Sage and Fontina Cheese

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Directions Place the chicken cutlets on a clean work surface, narrow end facing you

  • 6 (4 1/2 to 5 1/2-ounce) chicken cutlets, pounded thin
  • Salt and freshly ground black pepper
  • 6 sage leaves
  • 3 ounces grated fontina cheese
  • 3 tablespoons olive oil
  • 1 garlic clove, halved
  • 1/2 cup white wine
  • 1 (28-ounce) can whole San Marzano tomatoes
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Special Equipment: toothpicks
4.4/5 (14 Votes)

Mexican Chicken Corn Chowder

Mexican Chicken Corn Chowder

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CHOWDER WITH PIZZAZZ!

  • 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 3 tablespoons butter
  • 2 cubes chicken bouillon
  • 1 cup hot water (Can sub with chicken broth instead of bouillon & water)
  • 3/4 teaspoon ground cumin
  • 2 cups half-and-half cream
  • 2 cups shredded Monterey Jack cheese
  • 1 (14.75 ounce) can cream-style corn
  • 1 (4 ounce) can diced green chiles
  • 1 dash hot pepper sauce
  • 1 tomato, chopped
  • fresh cilantro sprigs, for garnish (optional)
4.6/5 (8 Votes)

Ham and Potato Soup

Ham and Potato Soup

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This is a delicious recipe for ham and potato soup that a friend gave to me

  • 3 1/2 cups peeled and diced potatoes
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 3/4 cup diced cooked ham
  • 3 1/4 cups water
  • 2 tablespoons chicken bouillon granules
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon ground white or black pepper, or to taste
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk
4.6/5 (7 Votes)