Junerodgers' profile page
Recipes
Cupcake Pebbles Treats
By junerodgers
Microwave butter in microwaveable bowl on HIGH for 45 sec or until melted
- 1/4 cup (1/2 stick) butter or margarine
- 1 Pkg (10 ½ oz) miniature marshmallows
- 1 Pkg 11oz Post Cupcake Pebbles
- 1 Can (16oz) ready-to-eat frosting
Eggplant Rollatini with Spinach
By junerodgers
Preheat oven to 400°F. Season the eggplant with a little more salt and pepper, then arrange on two parchment-lin...
- 2 medium Italian eggplants, cut lengthwise into 10 (1/4-inch thick) slices (21 oz total when sliced)
- kosher salt and fresh black pepper, to taste
- 1 1/2 cups quick marinara sauce
- 1 large egg
- 1/2 cup part skim ricotta cheese
- 1/2 cup grated Pecorino Romano cheese, plus more for serving
- 8 oz frozen spinach, heated through and squeezed well
- 1 garlic clove, minced
- 1 cup (4 oz) shredded part-skim mozzarella (Polly-O)
Beef Wellington
By junerodgers
Look for duck liver, chicken liver, or peppercorn mousse in specialty-food shops
- 1 2 1/2 to 3-pound beef tenderloin, trimmed of excess fat
- 2 teaspoons coarse salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 pound white mushrooms, stems removed, finely chopped
- 1/4 cup dry sherry
- All-purpose flour, for dusting
- 1 pound frozen puff pastry, thawed, plus more for garnish if desired
- 1/4 pound (4 ounces) duck liver, chicken liver, or peppercorn mousse, room temperature
- 1 large egg, lightly beaten
- Sea salt, or coarse salt, for sprinkling (optional)
BLTA Omelet
By junerodgers
Bacon-Lettuce-Tomato-Avocado Omelet
- 2 slices bacon
- 1 teaspoon butter
- 1 tablespoon minced green onion
- 2 eggs, beaten
- salt and pepper to taste
- 2 tablespoons grated cheese
- 1 small tomato, diced
- 1/2 cup baby arugula, spinach or mache
- 1/2 avocado, diced
Cole Slaw
By junerodgers
Blender chop separately with water, pepper, onions, carrots, celery, and cabbage
- 1/2 green pepper, in pieces
- 4 green onion with tops in 1" pieces
- 2 carrots in slices (chop fine)
- 1 cup celery, chopped.
- 6 c cabbage,coarsely chopped
- 1/2 c thinly sliced radishes
- 1/2 cucumber, pared and diced
- 1-1/2 tsp salt
- 1/4 tsp pepper
- 3 T sugar
- 3/4 c salad oil
- 3/4 c white vinegar
- 4-5 ice cubes.
Macaroni Salad
By junerodgers
Paula Deen
- 2 cups macaroni
- 3 hard-boiled eggs
- 1 cup celery
- 1/4 cup bell pepper (use green, red or yellow)
- 2 tablespoons green onions
- 2 tablespoons pimentos (chopped for color)
- 1 tablespoon honey dijon mustard
- 1 teaspoon Season-All salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon lemon pepper
- 1 cup mayonnaise
TGI Friday's Broccoli Cheese Soup
By junerodgers
So good, and yet so easy. Now you can recreate this one at home just by tossing a few items into a saucepan
- 4 cups chicken broth
- 1 cup water
- 1 cup half & half
- 4 slices Kraft Cheddar Singles
- 1/2 cup all-purpose flour
- 1/2 teaspoon dried minced onion
- 1/4 teaspoon ground black pepper
- 4 cups broccoli florets (bite-size)
- Garnish
- 1/2 cup shredded cheddar cheese
- 2 teaspoons minced fresh parsley
Spinach Lasagna Roll Ups
By junerodgers
Change up your classic lasagna with this delicious Spinach Lasagna Roll Ups recipe
- 1 pound lasagna noodles
- 15 ounces ricotta
- 1 cup shredded mozzarella
- 1/4 cup grated parmesan
- 1 large egg
- 10 ounce frozen spinach
- 2.5 cups marinara sauce
- to taste salt and pepper
- as needed non-stick spray
How to Make Chicken Stock
By junerodgers
There are two basic ways to make chicken stock
- 4 lbs of chicken backs, wings, and or legs that have been hacked with a cleaver into 2-inch pieces. You can ask your butcher to prepare the chicken pieces this way.
- 1 large yellow onion, chopped.
- Olive oil
- 2 quarts of boiling water
- 2 teaspoons of salt
- 2 bay leaves
Chicken Marsala
By junerodgers
Adjust oven rack to middle position and heat oven to 200 degrees
- 4 (6-8oz) chicken breasts, boneless skinless, tenderloins removed and trimmed
- 1 cup flour
- Salt and pepper
- 1/4 cup vegetable oil
- 2 1/2 oz pancetta, cut into pieces 1 inch long and 1/8 inch wide
- 8 oz white mushrooms, trimmed and sliced thin
- 1 garlic clove, minced
- 1 teas tomato paste
- 1 1/2 cups sweet Marsala wine
- 4 1/2 teas lemon juice
- 4 tbs unsalted butter, cut into 4 pieces and chilled
- 2 tbs chopped fresh parsley