Junerodgers' profile page
Recipes
Cucumber and Avocado Summer Rolls with Mustard-Soy Sauce
By junerodgers
In a small bowl, stir together the lime juice, oil, vinegar, mustard, soy sauce and brown sugar until the sugar dis...
- Juice from 1/2 lime
- 2 Tbs. rice bran or canola oil
- 1 Tbs. rice vinegar
- 1/2 tsp. Dijon mustard
- 1/2 tsp. soy sauce
- 1 tsp. brown sugar
- 2 Haas avocados
- 20 rice paper rounds, 6 or 8 inches in diameter
- 10 green lettuce leaves
- Leaves from 1 bunch fresh basil
- Leaves from 1 bunch fresh mint
- 2 carrots, coarsely shredded
- 1/2 English cucumber, cut into thin strips
Mohito Creole
By junerodgers
In a mortar, crush the mint leaves
- Several sprigs fresh mint
- peel of one small lemon
- juice of 1 small lime
- 1 teaspoon sugar
- 1/2 cup crushed ice
- 2 ounces Bacardi light rum
- Sparkling mineral water to taste
STRAWBERRY MOJITOS
By junerodgers
Place strawberries, mint, and some ice (crushed ice works best) in a tall glass
- 4-5 fresh strawberries, depending on size
- Small handful of fresh mint leaves
- 3 oz simple syrup (even amounts of sugar and water, heated until the sugar melts, and cooled to room temperature)
- 2 oz rum
- 1 1/2 tsp fresh lime juice
- Club soda
- Lime slices
Chicken Saltimbocca
By junerodgers
Adaptation of the renowned Italian recipe calls for chicken instead of veal and boiled ham instead of prosciutto
- 3 large chicken breasts, skinned, boned, and halved lengthwise
- 6 thin slices boiled ham
- 3 slices mozzarella cheese, halved
- 1 medium tomato, seeded and chopped
- 1/2 tsp dried sage, crushed
- 1/3 cup fine dry bread crumbs
- 2 T grated parmesan cheese
- 2 T snipped parlsey
- 4 T butter or margarine, melted
Crepes Suzette
By junerodgers
Mix orange rind with Butter
- 8 crepes
- Rind from 1 Orange (shredded)
- 3/4 cup Granulated Sugar
- 5 oz. Butter (room temperature)
- 1/4 cup Grand Marnier (or other orange liqueur)
- 1/4 cup Cognac (or Curacao)
Halloween Tombstone Brownies
By junerodgers
Tombstone Brownies make the perfect Halloween dessert for any Halloween party or event
- Brownie Ingredients
- 6 Tablespoons Unsweetened Cocoa
- 1/4 Cup Butter
- 1 Cup Sugar
- 1/2 Teaspoon Vanilla
- 1/4 Teaspoon Salt
- 1/3 Cup Flour
- 2 Eggs
- Cookie Ingredients
- 3 cups flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup soft butter
- 1 egg, slightly beaten
- 3 tbsp cream
- 1 tsp almond extract
Peppermint Meltaways
By junerodgers
Combine 1 cup butter, 1/2 cup powdered sugar and 1/2 teaspoon peppermint extract in large bowl
- Cookie:
- 1 cup butter
- 1/2 cup powdered sugar
- 1/2 teaspoon peppermint extract
- 1-1/4 cup flour
- 1/2 cup cornstarch
- Glaze: (I halved the recipe for the glaze and had more than enough!)
- 1-1/2 cups powdered sugar
- 2 Tablespoons Butter, softened
- 1/4 teaspoon peppermint extract
- 1-2 Tablespoons milk
- 2-3 drops red food color
- Hard peppermint candy or candy canes, crushed
Spider Bite Cupcakes
By junerodgers
Creepy-crawlies need not apply—this spider is adorably delectable, set on top of a vanilla cupcake and crafted ou...
- 24 cupcakes baked in paper liners
- 1 1/2 cans (16 oz each) vanilla frosting
- 24 chocolate-covered marshmallow cookies (such as Mallomars)
- 48 Tootsie Roll Midgees
- Brown tube icing
- Regular M&Ms and mini M&Ms
Angel Food Cupcakes with Raspberry Swirl
By junerodgers
1. MAKE THE FILLING: In a medium saucepan, combine 2 1/2 cups of the raspberries with the granulated sugar an...
- FIlling
- 1 . 3 cups raspberries (3/4 pound)
- 2 . 1/4 cup plus 2 tablespoons granulated sugar
- 3 . 4 teaspoons cornstarch dissolved in 4 teaspoons of water
- Cupcakes
- 1 . 1 cup cake flour
- 2 . 1/2 cup confectioners' sugar
- 3 . 10 large egg whites (1 1/4 cups), at room temperature
- 4 . 1/2 teaspoon salt
- 5 . 1 plump vanilla bean, split, seeds scraped
- 6 . 1 teaspoon cream of tartar
- 7 . 3/4 cup granulated sugar
- Glaze
- 1 . 1 1/2 cups confectioners' sugar
- 2 . 1 1/2 tablespoons butter, melted
- 3 . 1 1/2 tablespoons water
- 4 . Pinch of salt
Pork Tenderloin with Pan Sauce
By junerodgers
Combine all marinade ingredients and reserve 2-3 Tbsp
- Pan Sauce:
- 1 ⁄2 cups olive oil
- 1 ⁄3 cup soy sauce
- 1 ⁄4 cup red wine vinegar
- Juice of 1 lemon
- 1-2 tbsp Worcestershire sauce
- 1-2 tbsp fresh parsley, finely chopped
- 2 tsp dry mustard
- Freshly cracked black pepper, to taste
- 4 cloves garlic, peeled and minced
- 1 1-lb. pork tenderloin (silver skin removed)
- Pan scrapings from pork tenderloin
- 1/2 cup of chicken broth
- 2-3 tbsp of pork marinade (thoroughly mixed)
- 1-2 tsp butter