Junerodgers' profile page
Recipes
Amaretti Tiramisu
By junerodgers
We use amaretti crumbs to line the pan of this Ricotta Cheesecake
- 3 * 3 large eggs, separated
- 5 * 5 tablespoons sugar, divided
- 1/2 * 1/2 pound mascarpone (about 1 cup) at room temperature
- * Pinch of salt
- 1/2 * 1/2 cup chilled heavy cream
- 1 * 1 cup brewed espresso or very strong brewed coffee, cooled to room temperature
- 5 * 5 ounces amaretti (crisp Italian macaroons; 30 to 40, depending on size)
Mozzarella, Chicken and Asparagus Pasta
By junerodgers
Boil pasta. While pasta is cooking, season and cook chicken and onions in 1 tablespoon olive oil
- 2 pound chicken breast, cubed
- seasoning salt
- 1 pound asparagus, cut into 1-2" pieces
- 1 pound penne or fisilli pasta
- 1 large onion, chopped
- 1 cup -1 1/2 cup grated mozzarella cheese
- 3/4 cup panko bread crumbs (or other bread crumbs)
- 1/4 cup (or a little less) + 1 Tablespoon olive oil
Orange Witches' Brew Punch
By junerodgers
This slushy punch requires no ice ring to keep it cold
- 1 package (6 ounces) orange gelatin
- 1/2 to 1 cup sugar
- 2 cups boiling water
- 1 can (46 ounces) apricot nectar
- 1 can (46 ounces) pineapple juice
- 3/4 cup lemon juice
- 4 liters ginger ale, chilled
Best Lemonade Ever
By junerodgers
In a small saucepan, combine sugar and 1 cup water
- 1 3/4 cups white sugar
- 8 cups water
- 1 1/2 cups lemon juice
Basic Buttercream Frosting
By junerodgers
Easy to make, this sweet and delicious buttercream is the perfect birthday cake icing
- 6 sticks unsalted butter, softened
- 9 cups confectioners' sugar
- 1 1/2 teaspoons pure vanilla extract
Old Fashioned Potato Salad
By junerodgers
Boil the potatoes, skin on, for about 20 minutes or until a sharp knife easily pierces them easily
- 5 pounds small Russet potatoes
- 6 large eggs, hard-boiled & peeled & diced (toss 3 of the yellows, use 3 or mash and stir)
- 4 celery stalks, fresh chopped
- 1 jar (4 oz) diced pimentos, drained
- 1 cup diced sweet midget pickles (sweet Gherkin)
- 2 heaping tablespoons pickle relish
- 1 1/2 cup Miracle Whip or Mayo preference
- 1/4 cup prepared French’s yellow mustard
- Heaping 1/2 cup chopped red onion
- Heaping 1/2 cup chopped green bell pepper (optional)
- 1/4 cup chopped parsley (optional)
- Finely ground kosher salt and ground black pepper to taste
- Smoked hot paprika for garnish
Chicken, Mushroom and Cashew Risotto
By junerodgers
Melt the butter in a large pan over medium heat
- 2 oz butter
- 1 onion, chopped
- 9 oz. skinless, boneless chicken breasts, diced
- 1/3 cups arborio rice
- 1 tsp ground turmeric
- 2/3 cup white wine
- 5 1/2 cups simmering chicken stock
- 2 3/4 oz. cremini mushrooms, sliced
- 1/3 cup cashews, halved
- salt and pepper
- wild arugula, fresh parmesan cheese shavings, and fresh basil leaves, to garnish
Stuffed Cabbage Rolls
By junerodgers
Works well in a slow cooker
- * 2/3 cup water
- * 1/3 cup uncooked white rice
- * 8 cabbage leaves
- * 1 pound lean ground beef
- * 1/4 cup chopped onion
- * 1 egg, slightly beaten
- * 1 teaspoon salt
- * 1/4 teaspoon ground black pepper
- * 1 (10.75 ounce) can condensed tomato soup
MARYLAND CRAB CAKES
By junerodgers
Line a baking sheet with aluminum foil
- QUICK TARTAR SAUCE:
- 1 large egg
- 2 1/2 tablespoons mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 cup finely diced celery (you’ll need one stalk)
- 2 tablespoons finely chopped fresh parsley
- 1 pound lump crab meat*
- 1/2 cup panko
- Canola oil
- 1 cup mayonnaise
- 1 1/2 tablespoons sweet pickle relish
- 1 teaspoon Dijon mustard
- 1 tablespoon minced red onion
- 1-2 tablespoons lemon juice, to taste
- Salt and freshly ground black pepper, to taste
Macaroni Grill's Penne Rustica
By junerodgers
For Gratinata Sauce: Saute butter, garlic, and rosemary until garlic begins to brown
- Gratinata sauce:
- 1 teaspoon butter
- 1 teaspoon chopped garlic
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon dill
- 1/2 teaspoon chopped rosemary
- 1/2 cup marsala cooking wine
- 1/8 teaspoon cayenne pepper
- 4 cups heavy cream
- Penne Rustica:
- 1/2 ounce pancetta or bacon (I used an ounce which was 1 strip of bacon for me)
- 9 raw shrimp, peeled and deveined
- 6 ounces grilled chicken breasts, sliced (1 large breast or 2 small)
- 8-12 ounces penne pasta, cooked
- 1 1/2 teaspoons chopped pimiento (optional)
- 3 Tablespoons butter
- 1/2 teaspoon chopped shallot
- pinch salt and pepper
- 1/2 cup parmesan cheese
- 1/4 teaspoon paprika
- 3 sprigs fresh rosemary (for garnish)