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Recipes
Carne Asada
By junerodgers
Carne asada shown wrapped up in a flour tortilla with pico de gallo and avocado Carne asada is the thinly sliced, ...
- Marinade:
- 2 pounds flank or skirt steak
- Olive oil
- Kosher salt and freshly ground black pepper
- 4 garlic cloves, minced
- 1 jalapeño chile pepper, seeded and minced
- 1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
- 1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
- Kosher salt and freshly ground black pepper
- 2 limes, juiced
- 2 tablespoons white vinegar
- 1/2 teaspoon sugar
- 1/2 cup olive oil
Zucchini Crepe Batter Recipe
By junerodgers
Directions Bring 4 cups of water to a boil in a heavy 4-quart saucepan
- 3/4 cup of all-purpose flour
- 1 tbsp of melted butter
- 1 1/4 cups of skim milk
- 2 eggs
- 3/4 tsp of salt
- 1/2 cup of grated fresh zucchini
- 2 tsp of fresh chopped thyme (optional)
Spicy Roast Mushrooms Arrabbiata
By junerodgers
Preheat oven to 450 degrees
- 1 pkg (5 oz) sliced shiitake mushrooms
- 1 pkg (10 oz) Baby Bella Mushrooms, quartered
- 2 portobella mushrooms (about 1/2 lb total), stemmed, 3/4-inch dice
- 3 T Basting Oil
- 1 pkg (13 oz) Italian Classics Arrabbiata Sauce (Dairy Dept), warmed
Strawberry Lemonade
By junerodgers
Update a tart summer staple with this fruity and colorful variation
- 3.5 About 3.5 cups water
- 1 3/4 cups sugar
- Strips of zest from 2 lemons 1 pint strawberries, hulled
- 1.5 cups fresh lemon juice(from 6-9 lemons)
- Ice cubes, for serving
- 10 whole strawberries for decoration
Shrimp, Mushroom, and Asparagus Stir- Fry
By junerodgers
CALORIES 221.9 CAL FAT 8
- 2 tablespoons olive oil add to shopping list
- 2 large portobello mushrooms, sliced, slices cut in half
- 1 pound large shrimp (thawed, if frozen), peeled, deveined, and rinsed
- 1 pound asparagus, trimmed and cut into 1" pieces
- salt
- ground black pepper
- lemon or lime wedges, for serving
Butternut Squash Risotto
By junerodgers
Butternut squash adds flavor and color to this classic fall recipe
- 3 tablespoons olive oil
- 6 shallots, peeled, thinly sliced (about 1/2 pound)
- 4 cloves garlic, peeled and thinly sliced
- 6 cups reduced sodium vegetable or chicken stock
- 2 cups butternut squash puree
- 2 cups Arborio rice
- 8 fresh sage leaves, finely sliced (about 2 tablespoons)
- 1 teaspoon minced fresh rosemary
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan or Romano cheese
- ½ -1 teaspoon salt
- ¼ freshly ground pepper, optional
Halloween Toffee Apples
By junerodgers
1. Wash and thoroughly dry the apples, and stick a wooden skewer through the stem end
- 5 medium-sized dessert apples
- 450 g soft caramel sweets
- 2 T water
Classic Herb Roasted Turkey
By junerodgers
Melt 2 tablespoons butter in a small saucepan
- 1/2 cup unsalted butter, room temperature
- 1/2 cup minced onion
- 1/4 cup dry white wine
- 3 tablespoons minced fresh thyme
- 3 tablespoons minced fresh sage
- 2 tablespoons minced fresh rosemary
- 2 teaspoons kosher salt
- 14 –16 pound turkey (preferably fresh)
- 2 large onions, peeled and quartered
- 1 lemon, quartered
- 2 tablespoons kosher salt
- 1/2 teaspoons black pepper
- 4 tablespoons melted butter, for basting
Green Witch Cupcake
By junerodgers
To make this wicked candy witch, use a green gumdrop for a face, a piece of red gumdrop and a white sprinkle for th...
- Green gumdrop for a face
- Piece of red gumdrop and a white sprinkle for the mouth
- Licorice for her hair and hat brim, Black gumdrop molded into a triangle for the pointy witch's hat
- 2 black sprinkles for the eyes
- Green mint for a nose.
Chunky Cranberry Sauce
By junerodgers
In a large saucepan, combine the cranberries with the apple juice and sugar
- 1 lb fresh or frozen cranberries
- 1 1/2 cups apple juice
- 1 cup sugar