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Recipes
Marinated Artichoke Hearts
By junerodgers
Combine ingredients in a jar
- 1/4 cup olive oil
- 1/4 cup wine vinegar
- 1/8 tsp dried parsley flakes
- 1/8 tsp whole basil
- 1/8 tsp dried whole oregano
- 1/8 tsp dried whole marjoram
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 14 oz can artichoke hearts, drained and quartered
Slow Cooker French Onion Soup
By junerodgers
Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl
- Reynolds™ Slow Cooker Liners
- 3 large onions, sliced (3 cups)
- 3 tablespoons margarine or butter, melted
- 3 tablespoons all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar
- 1/4 teaspoon pepper
- 4 cans (14 1/2 ounces each) ready-to-serve beef broth
- 8 slices French bread, 1 inch thick
- 3/4 cup shredded mozzarella cheese (3 ounces)
- 2 tablespoons grated or shredded Parmesan cheese
Crepes with Asparagus and Mushrooms
By junerodgers
Bring a large sauté pan of salted water to a boil over high heat
- 1 lb fresh asparagus, ends trimmed
- 1 Tbs unsalted butter
- 8 oz button mushrooms, thinly sliced
- 2 Tbs unsalted butter
- 1 small yellow onion
- 2 Tbs all-purpose flour
- 3/4 cup chicken or vegetable stock
- 1/4 cup heavy cream
- 1/4 cup Gruyere cheese
- kosher salt and freshly ground black pepper
- 8 savory crepes (purchased or use the recipe at the bottom)
- 1/2 cup grated Gruyere cheese, for topping
- Savory Crepes
- 1 cup all-purpose flour
- 1/8 tsp kosher salt
- 3 large eggs
- 1 cup milk
- 2 Tbs unsalted butter, melted
- Additional unsalted butter for frying
So-Easy Pan Gravy
By junerodgers
Make a broth reduction: Heat chicken broth, wine and herbs in a medium saucepan
- 1/4 cup dry white wine
- 5 sprigs fresh thyme
- 1 sprig fresh sage
- 1 sprig fresh rosemary
- 1 bay leaf
- Pan drippings from one roast turkey or chicken
- 4 tablespoons unsalted butter
- 1/4 cup flour
- 1/2 teaspoons granulated garlic
- Salt and pepper to taste
- 1 quart low-sodium chicken broth
Full-Flavored Chicken Stock
By junerodgers
This is a rich stock, the kind that will solidify when refrigerated
- 3-5 lb chicken parts and/or bones, rinsed and patted dry with paper towels
- 1 cup roughly chopped onion (don't bother to peel)
- 1 cup roughly chopped carrot
- 1/2 cup roughly chopped celery
- 1 sprig fresh thyme or pinch dried thyme
- 1/2 bay leaf
- Several spring fresh parsley
- 1 tsp salt, plus more if necessary
- 4 About 4 qts water (16 cups)
Veal Scallopini
By junerodgers
Season flour with salt & pepper
- 1 tablespoon olive oil
- 1/4 cup dry white wine
- 1 lb veal scallopini, pounded very thin
- 2 tablespoons unsalted butter
- 2 tablespoons balsamic vinegar
- 1 tablespoon finely chopped Italian parsley
- 1/2 cup flour
- salt & pepper
Easy Garlic Parmesan Knots
By junerodgers
Unbelievably easy, fool-proof, buttery garlic knots that come together in less than 20 min
- 1/4 cup unsalted butter, melted
- 2 tablespoons grated Parmesan
- 3/4 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon salt
- 1 (16-ounce) tube refrigerated buttermilk biscuits
Chicken Parmesan Grilled Cheese Sandwich
By junerodgers
For the tomato sauce: Sauté the onions and garlic in a little olive oil until soft
- For the tomato sauce:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 of a yellow onion, chopped
- 2-3 roma tomatoes, seeded and chopped
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning blend
- pinch red pepper flakes (optional)
- salt
- pinch of sugar (optional)
- For the chicken:
- 1 boneless, skinless chicken breast
- salt& pepper
- 1/2 cup flour
- 2 teaspoons Italian seasoning, divided use
- 1 egg
- 1 tablespoon olive oil
- 1/2 cup bread crumbs
- 1/4 cup Parmesan cheese
- For the grilled cheese sandwich:
- Tomato sauce
- Cooked chicken
- Fontina cheese
- Deli Rolls
- Butter
- Fresh Basil, ribboned
Tomato and Goat Cheese Tart
By junerodgers
From Ina Garten's Barefoot Contessa Back to Basics
- 1 package (17.3 ounces/2 sheets) puff pastry, defrosted
- Good olive oil
- 4 cups thinly sliced yellow onions (2 large onions)
- 3 large garlic cloves, cut into thin slivers
- Kosher salt and freshly ground black pepper
- 3 tablespoons dry white wine
- 2 teaspoons minced fresh thyme leaves
- 4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
- 4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
- 1 large tomato, cut into 4 (1/4-inch-thick) slices
- 3 tablespoons julienned basil leaves
Magic Pan Crepe Batters
By junerodgers
Combine flour, salt and sugar in a mixing bowl and make a well in the center
- Ingredients:
- Magic Pan Basic Crepes Recipes
- Sweet Crepe Batter
- 11/4 cups all-purpose flour
- pinch salt
- 1/4 cup sugar
- 1 egg, lightly beaten
- 11/4 cups milk
- 2 TBL sweet butter, melted
- butter or pan spray for greasing pan
- -----------------------
- Basic Crepe Batter
- Ingredients:
- 1 1/4 cups all-purpose flour
- pinch salt
- 1 egg, lightly beaten
- 11/4 cups milk
- butter or pan spray for greasing pan
- Preparation:
- Combine flour and salt in a mixing bowl and make a well in the center.
- Pour in the egg and milk and whisk until smooth.
- Allow batter to rest, refrigerated at least 2 hours.
- makes 8-10 crepes