Junerodgers' profile page
Recipes
Chicken and Wild Rice Casserole
By junerodgers
1. Prepare rice mix according to package directions
- 1 6-ounce package long grain and wild rice mix
- 1 medium onion, chopped (1/2 cup)
- 1 stalk celery, chopped (1/2 cup)
- 2 tablespoons butter
- 1 10.5- or 10.75-ounce can condensed chicken with white and wild rice soup or cream of chicken soup
- 1/2 cup sour cream
- 1/3 cup dry white wine or chicken broth
- 2 tablespoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
- 2 cups shredded cooked chicken or turkey
- 1/3 cup finely shredded Parmesan cheese
Hearts of Palm Salad
By junerodgers
This is a real quickie. If you need truly instant gratification, forget charring the corn and slicing it off the co...
- 1 ear of corn, husked or use thawed frozen corn
- 4 med tomatoes, cored, halved, and thinly sliced
- 2 cups chopped fresh flat-leaf parsley leaves
- 1 14 oz can hearts of palm, rinsed, drained, and sliced into 1/2" rounds
- Extra-virgin olive oil
- Salt and freshly ground pepper
- 6 leaves of radicchio, for serving
- Lime wedges, for serving
Zucchini Cakes
By junerodgers
Love zucchini? Try this yummy Zucchini Cakes recipe with Ranch dressing - you'll be very happy you did, they're del
- 1 large zucchini, grated
- 1 large egg
- 1 cup panko bread crumbs
- Salt and pepper, to taste
- 1 tablespoon Adobo spices
- 1/2 cup Parmesan cheese, grated
Turkey Cranberry Monte Cristo Sandwiches
By junerodgers
Great for Thanksgiving Leftovers
- 8 slices bread (potato bread, challah, or any other soft bread)
- 1 cup fontina cheese, grated
- 8 slices cooked turkey breast
- 1/2 cup whole cranberry sauce
- 1 cup baby arugula leaves
- 3 eggs
- 1/3 cup milk
- pinch nutmeg
- 2 tablespoons butter
Spinach Artichoke Bites
By junerodgers
Spinach Artichoke Bites
- 1 (8 oz.) package softened cream cheese
- 1/4 cup mayo
- 1/2 cup grated Parmesan or Romano cheese
- 2 cloves garlic, peeled and minced
- 1 (14 oz.) can artichoke hearts, drained and chopped
- 1 cup frozen chopped spinach, thawed and drained
- 2 tubes of crescent roll dough
- shredded mozzarella
Plum Tomatoes and Artichokes with Penne
By junerodgers
Use the oil from the artichokes, because it is flavorful and adds punch
- 12 ounces oil-marinated artichoke hearts
- 1 cup chopped onions
- 1 tablespoon finely minced garlic
- 2 28-ounce cans plum tomatoes, crushed
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/8 teaspoon red-pepper flakes
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped flat-leaf parsley
- Cooked penne pasta (from 12-ounce box)
Ramen Asian Noodle Salad
By junerodgers
1.Make dressing by combining ingredients in a large bowl
- Ingredients for dressing:
- 3 tablespoons olive oil
- 3 tablespoon vinegar
- 2 tablespoon sugar (or sugar substitute)
- 1/2 ramen noodle seasoning package
- 1/4 teaspoon pepper
- 1 tablespoon low sodium soy sauce
- Ingredients for salad:
- 1 small head red or green cabbage (or 1/2 of each)
- 2 green onions, chopped
- 1 carrot, peeled and grated
- 1 package ramen noodles, crushed
Cannolli Cheesecake
By junerodgers
Italian dessert aficionados will swoon for this ricotta recipe that’s flecked with chocolate chips and orange pee...
- CHEESECAKE
- 1 container (3 pounds) whole-milk ricotta cheese (6 cups)
- 7 large eggs
- 1 1/4 cups granulated sugar
- 1/2 cup all-purpose flour
- 1 tablespoon vanilla extract
- 11/2 teaspoons freshly grated orange peel
- 1/3 cup semisweet chocolate mini-chips
- TOPPING
- 3 tablespoons apricot preserves
- 3 small navel oranges, peel and white pith cut off, then sliced in thin rounds
- 1/4 cup shelled pistachio nuts, skins rubbed off
Olive Garden Chicken Marsala
By junerodgers
POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness
- 4 chicken breasts, boneless & skinless
- 1/2 cup flour
- Salt to taste
- Pepper to taste
- Dried oregano to taste
- 4 Tbsp oil
- 4 Tbsp butter or margarine
- 2 cups fresh mushrooms, sliced
- 1 cup Marsala wine
Spaghetti alle Vongole (Spaghetti with Clams)
By junerodgers
Chef Bartolotta is the chef at Winn's Las Vegas
- 48 Manila (or littleneck) clams
- 9 oz spaghetti
- 2 garlic cloves, thinly sliced
- 5 Tbsp extra-virgin olive oil, divided
- Pinch of crushed red pepper
- 1 cup white wine
- 1/2 cup cherry tomatoes, quartered
- 2 Tbsp fresh parsley, coarsely chopped