Menu Enter a recipe name, ingredient, keyword...

Junerodgers' profile page

Recipes

Asparagus, Avocado and Slow-Roasted Tomato Salad

Asparagus, Avocado and Slow-Roasted Tomato Salad

By

"This colorful, composed salad with asparagus, roasted tomatoes and avocado slices is drizzled with a sherry vinaig...

  • 4 plum tomatoes
  • 7 tablespoons olive oil, divided
  • 1 tablespoon minced garlic
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon ground black pepper, divided
  • 24 asparagus spears, trimmed
  • 1/4 cup thinly sliced scallions (green onions), green part only
  • 3 tablespoons sherry vinegar
  • 2 ripe Avocados from Mexico, halved and pitte
4.4/5 (13 Votes)

S'more Cupcakes

S'more Cupcakes

By

1. Heat oven to 350ºF. Line 24 muffin cups with paper liners

  • Crumbs
  • 6 graham cracker boards (oblongs)
  • 2 Tbsp each sugar and melted butter
  • 1/2 cup mini semisweet chocolate chips
  • Cupcakes
  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 cups buttermilk
  • 2 large eggs
  • 1/2 cup each canola oil and water
  • 1 Tbsp vanilla extract
  • Marshmallow Topping
  • 6 large egg whites
  • 1 1/2 cups sugar
  • 1/2 tsp cream of tartar
  • 1 tsp vanilla extract
  • Small handheld butane torch
0/5 (0 Votes)

Crab and Brie Stuffed Mushrooms

Crab and Brie Stuffed Mushrooms

By

Preheat the oven to 350 degrees

  • 3 Tbs olive oil, divided
  • kosher salt and freshly ground black pepper
  • 1/4 cup minced shallot
  • 1/4 cup mascarpone cheese (cream cheese can be substituted)
  • 2 Tbs minced fresh parsley
  • 2 tsp lemon zest
  • 1/4 cup freshly grated Parmesan cheese
  • 1 cup cubed brie (brie, rind removed, cut into 1/4-inch cubes)
  • 1/4 cup panko bread crumbs
  • 1 cup lump crabmeat, picked t
4.5/5 (44 Votes)

Pizza Dough

Pizza Dough

By

Combine 3-1/2 cups of the flour and sugar, yeast, and salt in a food processor; pulse to combine

  • 3-1/2 to 4 cups bread flour, plus more if needed
  • 1 tsp sugar
  • 1 envelope instant dry yeast
  • 2 tsp kosher salt
  • 1-1/2 ci[s warm water (110 degrees)
  • 2 T + 2 tsp olive oil
0/5 (0 Votes)

Roast Chicken with Rosemary

Roast Chicken with Rosemary

By

1. Preheat oven to 350 degrees F

  • 1 * 1 (3 pound) whole chicken, rinsed
  • * salt and pepper to taste
  • 1 * 1 small onion, quartered
  • 1/4 * 1/4 cup chopped fresh rosemary
0/5 (0 Votes)

Crazy-Good Crab Cakes

Crazy-Good Crab Cakes

By

Combine all ingredients except the crab meat in a bowl

  • 1 lb. Lump Crab Meat
  • 2 Slices White Bread, crumbled, crust removed (I processed mine in a food processor)
  • 1 Egg, beaten
  • 2 tbsp. Mayo
  • 1 tsp Seafood Seasoning (such as Old Bay Seasoning)
  • 1 tsp. Worcestershire Sauce
  • 1 tsp. Dijon Mustard
  • 1 tbsp. Dried Parley Flakes (I used freshly chopped cilantro, instead)
  • 2 tsp. lemon juice
  • Extra virgin olive oil or butter (for sauteing)
4.5/5 (40 Votes)

Creamy Balsamic Sauce

Creamy Balsamic Sauce

By

Keep this balsamic sauce on hand to dress up fresh salad greens, grilled vegetables, meat or seafood

  • 1 cup balsamic vinaigrette dressing
  • 1/2 cup mayonnaise
  • 3 T freshly grated parmesan cheese
  • 1/4 cup chopped fresh basil
  • 1/4 tsp freshly cracked black pepper
0/5 (0 Votes)

Artichoke and Spinach Stuffed Shells

Artichoke and Spinach Stuffed Shells

By

Cook spinach and artichoke hearts according to package directions, omitting salt; drain well

  • 1 pkg frozen spinach; chopped and drained
  • 1 cup frozen artichokes; thawed
  • 12 pasta shells; jumbo, uncooked
  • 1 cup ricotta cheese, part skim mi
  • 2 tablespoon basil; chopped
  • 1 tablespoon parsley; chopped
  • 1/4 teaspoon salt
  • 2 tablespoon lemon juice
  • 1/3 cup nonfat sour cream
  • 2 can stewed tomatoes; undrained and chopped
  • 8 oz tomato sauce
  • 2 tablespoon cornstarch
  • 1 1/2 tablespoon basil; chopped
  • 1 vegetable cooking spray
  • 1 basil sprigs; optional
5/5 (1 Votes)

Houston's Artichoke Spinach Dip

Houston's Artichoke Spinach Dip

By

1. In food processor blend artichokes, Romano cheese, garlic and parmesan cheese for about 1 - 1 ½ minutes

  • 1 * 1 (6.25 oz) Jar Marinated Artichokes (drained)
  • 1 * 1 (10 oz.) Package Frozen Chopped Spinach (thawed and drained very well)
  • 1/2 * 1/2 tsp. Minced Garlic
  • 1/3 * 1/3 C. Freshly Grated Romano Cheese
  • 1/4 * 1/4 C. Freshly Grated Parmesan Cheese
  • 1 * 1 C. Shredded Mozzarella Cheese
  • 1/3 * 1/3 C. Cream or Half and Half
  • 1/2 * 1/2 C. Sour Cream
  • Salt to taste
  • Shaved parmesan on top
4/5 (13 Votes)

STRAWBERRY SPINACH SALAD WITH AVOCADO AND CHAMPAGNE VINAIGRETTE

STRAWBERRY SPINACH SALAD WITH AVOCADO AND CHAMPAGNE VINAIGRETTE

By

Preparation 1. VINAIGRETTE In the small bowl, whisk together the champagne vinegar, olive oil, honey, and sea salt

  • VINAIGRETTE
  • 2 tablespoons champagne vinegar or white balsamic vinegar
  • 6 ounces extra virgin olive oil
  • 1/2 teaspoon honey
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon fresh ground black pepper
  • SALAD
  • 6 ounces baby spinach, washed and patted dry
  • 2 cups strawberries, quartered
  • 1 avocado, thinly sliced
  • 4 ounces goat cheese, crumbled
  • 1/4 cup rough chopped pecans, toasted
0/5 (0 Votes)