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Recipes
Cheesecake Factory Crabcakes
By junerodgers
Be careful not to stir the crab too much into the other ingredients
- 1/2 lb lump crab meat
- 3 T plain breadcrumbs (such as Progresso)
- 2 T mayonnaise
- 2 T minced green onions (green part only)
- 2 T minced red bell peppers
- 1/2 egg
- 1 teaspoon minced fresh parsley
- 1 teaspoon Old Bay Seasoning
- 1/2 teaspoon prepared yellow mustard
- 1/4 cup panko (Japanese breadcrumbs)
- oil
Pickled Red Beet Eggs
By junerodgers
A real Pennsylvania Dutch delicacy and beautiful
- 6 red beets, trimmed (about 2 lb trimmed)
- 8 c water
- 1 c apple cider vinegar
- 1/2 cup sugar
- 6 whole cloves
- 1 stick cinnamon
- 1/2 tsp salt
- 8 hard-boiled eggs, peeled
- 1 shallot, chopped (optional)
Zucchini Breakfast Casserole
By junerodgers
1 Preheat oven to 350°F. In a large bowl beat the eggs
- 6-8 eggs
- 1 cup ricotta cheese
- 1 cup freshly grated Parmesan cheese
- 1/4 teaspoon Tabasco sauce or other hot chili sauce
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 cups grated zucchini (from 2-3 fresh zucchinis)
- 1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes),
- 1/2 cup sliced fresh basil (from about 20 leaves)*
- 4 cups cubed day-old bread (from about 4 slices)
- Olive oil
- *Chiffonade basil by stacking a few leaves on top of each other, roll them up like a cigar, slice thin, starting at one end of the cigar and working your way down.
Homemade Soft Pretzels
By junerodgers
Make Homemade Soft Pretzels with your whole family; the kids will really enjoy working with this dough
- 4 tablespoons butter, melted
- 1 tablespoon sugar
- 2 teaspoons Kosher salt, plus more for topping
- 1 1/2 cups warm water (110 to 115°F)
- 1 package (2 1/4 teaspoons) instant yeast
- 22 -ounces, about 4 1/2 cups all-purpose flour
- vegetable oil nonsticknspray, for pan and bowl
- 10 cups water
- 2/3 cups baking soda
- 1 large egg yolk, beaten with 1 tablespoon water for egg wash
Sausage Stuffed Mushrooms
By junerodgers
Taste: Beautiful depth of classic Italian flavors
- 16 extra-large white mushrooms
- 5 tablespoons good olive oil, divided
- 2 1/2 tablespoons Marsala wine or medium sherry
- 3/4 pound sweet Italian sausage, removed from the casings
- 6 scallions, white and green parts, minced
- 2 garlic cloves minced
- 2/3 cup panko crumbs
- 5 ounces mascarpone cheese, preferably from Italy
- 1/3 cup freshly grated Parmesan
- 2 1/2 tablespoons minced fresh parsley leaves
- Salt and freshly ground black pepper
Marshmallow Hot Cocoa Sprinkle Cookies
By junerodgers
In a large mixing bowl, cream together the butter, granulated sugar and brown sugar until light and fluffy
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2/3 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 cup white hot cocoa mix (homemade or store-bought)
- 1 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 container (1.3 oz) sprinkles
- 10 oz package heart shaped marshmallows (by Campfire)
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone liner.
Bacon Swiss Burgers with Tomato and Avocado
By junerodgers
A bacon Swiss burger embellished with ripe tomato and avocado: delectable! In this burger, I've spiced up the meat ...
- 8 slices bacon
- 1 pound ground beef chuck or sirloin
- 1 teaspoon Worcestershire sauce
- 1 or 2 dashes Tabasco sauce
- 1/4 teaspoon dried thyme leaves
- Salt and freshly ground black pepper, to taste
- Vegetable oil, for grilling
- 4 slices Swiss cheese
- 4 hamburger buns, toasted, for serving
- Thinly sliced ripe tomato, for garnish
- Thinly sliced red onion, for garnish
- Sliced ripe avocado, for garnish
- Boston lettuce leaves, for garnish
Fancy Bloody Mary
By junerodgers
Season with pepper to taste
- 1 tablespoon fresh lime juice
- 2 teaspoons Worcestershire sauce
- Freshly ground pepper
- 2 teaspoons celery salt
- Lime wedges for salting rims
- 8 ounces vodka
- 4 celery stalks with leaves
Shrimp Risotto
By junerodgers
A bright and colorful dish, this delicious Shrimp Risotto recipe will serve 2 as a main, or 4 sides
- 7 ounces risotto rice (Arborio or if you can get it, Carnaroli or Vialone Nano)
- 3 tablespoons butter
- 1 large shallot, finely chopped
- 3 1/2 ounces dry white wine (Sauvignon Blanc)
- 2 1/2 cups fresh seafood stock
- 7 ounces shrimp, the smallest you can find
- 2 tablespoons parsley, finely chopped
- 1 tablespoon lemon zest, finely grated
- Salt
Zucchini Parmesan
By junerodgers
Preheat the oven to 350°F
- 3-4 zucchini
- Coarse salt
- 1 cup unbleached, all-purpose flour
- Olive oil
- 2/3 cup of your favorite tomato sauce*
- 1 large ball fresh mozzarella (about 4 1/2 ounces)
- Small handful of basil leaves, roughly torn
- 3/4 cup finely grated parmesan (about 2 ounces)
- Slice the zucchini into about 1/3″ discs. Sprinkle slices with a small pinch of coarse salt on each side.