Junerodgers' profile page
Recipes
Oriental Chicken Salad
By junerodgers
Mix all the ingredients for the dressing and set aside
- Dressing
- 1 Cup Veg Oil
- 1/2 Cup Sugar
- 3/4 Cup Rice Vinegar
- 2 teaspoons salt
- 2 tsp pepper
- 1 teaspoon of Sesame Seeds (optional) I like them in it.
- This makes a lot of dressing but you can use it for other salads or cut the recipe in half.
- Salad
- 1 bag of coleslaw with green cabbage and carrots
- 2 Large Chicken Breasts
- 1 bunch of Green Onions
- 1 Package of Ramen Noodles (DO NOT use seasoning)
- 1 large package or 2 small packages of sliced or slivered almonds
- 1 package dry roasted sunflower seeds (optional)
- 2 Tablespoons of Butter (to saute the almonds)
Maple Balsamic Vinegrette
By junerodgers
"This dressing is good on any salad, especially salads containing chicken or shrimp!"
- 1/2 cup balsamic vinegar
- 1/4 cup maple syrup
- 2 teaspoons Dijon mustard
- salt and pepper to taste
- 1 cup extra-virgin olive oil
Balsamic & Parmesan Roasted Cauliflower
By junerodgers
Roasting isn't usually the first cooking method you think of for cauliflower but the results are quite delicious
- 8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)
- 2 T extra-virgin olive oil
- 1 teaspoon dried marjoram
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- 2 T balsamic vinegar
- 1/2 cup finely shredded Parmesan cheese
Meat Ravioli with Bolognese Sauce
By junerodgers
Olive Garden Recipe Prep Time:25 minutes Cook Time:1 hour, 30 minutes
- 2 Tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 lb ground beef
- 6 oz Italian sausage, skinned
- 1 cup red wine
- 18 oz can crushed tomatoes, chopped (ground)
- 1 tsp fresh rosemary, chopped (1/4 tsp dry)
- 1 tsp fresh sage, chopped (1/4 tsp dry)
- Salt to taste
- Pepper to taste
- 24 beef-filled ravioli, cooked according to package directions
- 2 cups mozzarella cheese, shredded
Olive Garden Shrimp Scampi Sauce
By junerodgers
With wire whisk combine all ingredients until smooth
- 1/2 cup Bottled wishbone Italian -- dressing
- 1/4 teaspoon Dry mustard
- Tabasco
- 1/3 cup Ketchup
Shrimp & Asparagus Risotto
By junerodgers
Olive Garden Recipe Prep Time:30 minutes Cook Time:30 minutes
- 8 cups chicken broth
- 2 Tbsp extra virgin olive oil
- 2 cups Carnaroli or Arborio rice
- 1/2 cup dry white wine
- 1/2 lb fresh asparagus spears, stemmed and cut into 1-inch pieces
- 1 1/2 lbs large shrimp, shelled and deveined
- 4 oz butter
- 1/2 cup Parmesan cheese
- Salt and pepper to taste
- 1 cup chopped tomatoes
- Fresh parsley, chopped
- 1/2 cup yellow onion, diced
Swiss Chard and Spring Onion Risotto
By junerodgers
Heat the oil in a 4-quart pot over medium-high heat
- 1 T olive oil
- 2 ounces diced pancetta
- 8 ounces spring onions, light green and white parts, halved lengthwise and thinly sliced (2 cups)
- 5 ounces Swiss chard, tough stems removed, cut into roughly 1-inch squares
- 1 cup arborio rice
- 1/2 cup white wine
- 4 cups homemade or no-salt-added chicken broth, heated until almost boiling
- 2 to 4 T freshly grated Parmigiano-Reggiano cheese
- Freshly ground black pepper
- Kosher salt
Olive Garden Veal Scaloppini
By junerodgers
1. PLACE veal on cutting board and cover with plastic wrap
- 1 1/2 lbs veal scaloppini
- Salt to taste
- Ground black pepper to taste
- 1/4 cup flour
- 3 Tbsp olive oil
- 1/4 cup leeks, julienne cut
- 1 Tbsp garlic, minced
- 3 plum tomatoes, cut in eighths
- 1 Tbsp kalamata olives, pitted
- 1/4 cup white wine
- 1 cup portobello mushrooms, sliced
- Fresh Italian parsley, chopped
- 3 Tbsp butter, cut into pieces
Cream Cheese Frosting
By junerodgers
Vegetable cakes (such as carrot and zucchini) are the perfect platform for swoops of this tangy cream cheese frosti...
- 2 pounds cream cheese, softened
- 2 sticks unsalted butter, softened
- 3 cups confectioners' sugar
- 2 teaspoons pure vanilla extract
Tortelloni Bolognese
By junerodgers
Olive Garden Prep Time: 25 minutes Cooking Time: 1 hour, 15 minutes
- 2 Tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 lb ground beef
- 6 oz Italian sausage, skinned
- 1 cup red wine
- 18 oz can crushed tomatoes, chopped (ground)
- 1 tsp fresh rosemary, chopped (1/4 tsp dry)
- 1 tsp fresh sage, chopped (1/4 tsp dry)
- Salt to taste
- Pepper to taste
- 2 lbs Tortelloni
- Parmesan cheese, freshly grated