Junerodgers' profile page
Recipes
Angel Food Cupcakes
By junerodgers
Preheat oven to 350 degrees
- 3/4 cup + 2 Tbsp granulated sugar
- 1/2 cup cake flour
- 1/4 tsp salt
- 6 egg whites, at room temperature*
- 2 1/2 Tbsp warm water
- 1/2 tsp vanilla, almond or orange extract
- 3/4 tsp cream of tartar
- 1 1/2 cups heavy whipping cream
- 6 oz cream cheese, softened
- 1/2 cup powdered sugar
- fresh strawberries, blueberries or raspberries
Overnight Monkey Bread
By junerodgers
Butter a 12-cup Bundt pan generously with softened butter
- Dough
- 2 tablespoons unsalted butter, melted
- 1 1/3 cup milk, warm (about 120 degrees)
- 1/3 cup water, warm (about 120 degrees)
- 1/4 cup granulated sugar
- 2 teaspoons table salt
- 1 package rapid-rise yeast (or instant)
- 3 1/4 cups all-purpose flour , plus extra for work surface
- Brown Sugar Coating
- 1 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 8 tablespoons unsalted butter (1 stick), melted
- Glaze
- 1 cup confectioners’ sugar
- 2 tablespoons milk
Chicken Cacciatore
By junerodgers
Gina DeLaurentiis
- 4 * 4 chicken thighs
- 2 * 2 chicken breasts with skin and backbone, halved crosswise
- 2 * 2 teaspoons salt, plus more to taste
- 1 * 1 teaspoon freshly ground black pepper, plus more to taste
- 1/2 * 1/2 cup all purpose flour, for dredging
- 3 * 3 tablespoons olive oil
- 1 * 1 large red bell pepper, chopped
- 1 * 1 onion, chopped
- 3 * 3 garlic cloves, finely chopped
- 3/4 * 3/4 cup dry white wine
- 1 * 1 ( 28-ounce) can diced tomatoes with juice
- 3/4 * 3/4 cup reduced-sodium chicken broth
- 3 * 3 tablespoons drained capers
- 1 1/2 * 1 1/2 teaspoons dried oregano leaves
- 1/4 * 1/4 cup coarsely chopped fresh basil leaves
Grilled Yellow Squash and Zucchini Pasta Salad
By junerodgers
1. Cook pasta in a large pot of boiling salted water until tender to the bite, 9 to 12 minutes or according to pack...
- 16 ounces farfalle (bowtie) pasta
- 1 pound yellow summer (crookneck) squash, cut into 1-in. chunks
- 1 pound zucchini, halved lengthwise and cut into 1-in. chunks
- 1/2 cup olive oil, divided
- Salt
- 2 tablespoons Champagne vinegar
- 1/2 About 1/2 tsp. freshly ground black pepper
- 2 tablespoons chopped fresh oregano
- 1/4 to 1/2 cup toasted pine nuts
- 1/4 cup chopped pitted kalamata olives
Maggiano's Chopped Salad
By junerodgers
Combine mustard, sugar, water, garlic, red and white vinegar and salt in food processor
- Maggiano's Little Italy Chop Salad
- 8 ounces chopped iceberg lettuce, in 1/2-inch dice
- 2 ounce diced plum tomatoes, in 1/2-inch dice
- 1 poached chicken breast, (3 ounces) diced
- 1 ounce sliced scallion, in 1/8-inch slivers
- 2 ounces crumbled Danish blue cheese
- 1/2 ounce crispy prosciutto, pan fried and chopped
- 3 ounces dressing (recipe follows)
- Garnish
- 1/4 avocado
- 1 teaspoon crispy prosciutto
- Dressing
- 1 ounce Coleman's dry mustard
- 1/3 cup granulated sugar
- 3/4 cup water
- 1 ounce garlic, finely chopped
- 1/4 cup red vinegar
- 1 cup white vinegar
- Salt, to taste
- 1 quart corn oil or canola oil
- 1 cup virgin olive oil
- 2 teaspoons crushed red pepper
- 2 teaspoons whole black pepper, fresh ground
- 1 teaspoon fresh oregano
Lemon Meringue Pie
By junerodgers
To Make the Crust: Make sure all ingredients are as cold as possible
- For the Crust:
- 3/4 cup cold butter,cut into ½" pieces
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/3 cup ice water
- For the Filling:
- 2 cups water
- 1 cup granulated sugar
- 1/2 cup cornstarch
- 5 egg yolks, beaten
- 1/4 cup butter
- 3/4 cup fresh lemon juice
- 1 T lemon zest
- 1 tsp vanilla extract
- For the Meringue:
- 5 egg whites, room temperature
- 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 3/4 cup granulated sugar
Winter Minestrone
By junerodgers
Giada DeLaurentiis
- 2 T olive oil
- 1 onion, chopped
- 2 carrots, peeled, chopped
- 2 celery stalks, chopped
- 3 ounces thinly sliced pancetta, coarsely chopped
- 2 garlic cloves, minced
- 1 pound Swiss chard, stems trimmed, leaves coarsely chopped
- 1 russet potato, peeled, cubed
- 1 (14 1/2-ounce) can diced tomatoes
- 1 fresh rosemary sprig
- 1 (15-ounce) can cannellini beans, drained, rinsed
- 2 (14-ounce) cans low-sodium beef broth
- 1 ounce piece Parmesan cheese rind
- 2 T chopped fresh Italian parsley leaves
- Salt and pepper
Glaze for Ham
By junerodgers
Preheat oven to 350°F. Place ham in shallow roasting pan
- 1 (6 to 8 pound) Hormel Cure 81 Spiral Sliced Half Ham
- 2 cups water, divided
- 1 cup loosely packed brown sugar
- 4 teaspoons cornstarch
- 1 can of chunk pineapple drained reserving juice to make one more cup by adding water
Tuna and Artichoke Panini
By junerodgers
- 3/4 cup pitted kalamata olives
- 2 tablespoons olive oil
- 2 garlic cloves
- 1 teaspoon lemon zest
- 1/4 cup mayonnaise
- 2 (6-ounce) cans tuna in olive oil, drained
- 1 (12-ounce) jar marinated artichokes, drained and coarsely chopped
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon freshly ground black pepper
- 1 (16-ounce) ciabatta bread, halved horizontally
- 1 tomato, diced
S'More Brownies
By junerodgers
The beloved childhood flavor of s'mores in a brownie! A rich chocolate brownie fills a graham cracker crust, then i...
- 10 HONEY MAID Honey Grahams, broken
- in half, divided
- 3/4 cup butter or margarine
- 4 squares BAKER'S Unsweetened
- Chocolate
- 2 cups sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 cup flour
- 2 1/2 cups JET-PUFFED Miniature
- Marshmallows
- 1 cup BAKER'S Semi-Sweet Chocolate
- Chunks