Junerodgers' profile page
Recipes
Seven Minute Frosting
By junerodgers
A delicate flavor and light texture keep this frosting from being overwhelming
- 1 3/4 cups sugar
- 1/4 cup water
- 2 tablespoons light corn syrup
- 6 large egg whites, room temperature
- 1/2 teaspoon pure vanilla extract
Mixed Greens with Grapes and Feta
By junerodgers
1. To prepare dressing: Whisk (or shake) oil, vinegar, salt and pepper in a small bowl (or jar) until blended
- 1/8 cup extra-virgin olive oil
- 1 tablespoons red-wine vinegar
- 1/8 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 4 cups mesclun salad greens (5 ounces)
- 1/2 head radicchio, thinly sliced
- 1 cups halved seedless grapes (about 1 pound), preferably red and green
- 2/5 cup crumbled feta or blue cheese
Nicoise Salad
By junerodgers
Combine all ingredients
- Classic Vinaigrette:
- 1 cup baby arugula
- 1 cup baby spinach
- 1 tablespoon basil leaves
- 1/3 cup cherry tomatoes, sliced
- 2 ounces green beans
- 1/4 yellow bell pepper, sliced
- 1/2 cup tuna packed in olive oil, drained
- 2 tablespoons nicoise olives
- 1 tablespoon Classic Vinaigrette
- 1/4 cup white-wine vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon minced shallots
- 3/4 cup extra-virgin olive oil
- Coarse salt and freshly ground black pepper
- Directions
- In a small bowl, whisk together vinegar, mustard, and shallots. Add olive oil in a slow, steady stream until emulsified. Season with salt and pepper.
Bolognese Sauce
By junerodgers
Olive Garden Prep Time:30 minutes Cook Time:1 hour, 15 minutes
- 4 Tbsp olive oil
- 2 onions, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, finely chopped
- 1 lb ground beef
- 12 oz Italian sausage, skinned
- 2 cups red wine
- 36 oz can crushed tomatoes, chopped (ground)
- 2 tsp fresh rosemary, chopped (1/2 tsp dry)
- 2 tsp fresh sage, chopped (1/2 tsp dry)
- Salt to taste
- Pepper to taste
Panda Express Orange Chicken
By junerodgers
Copy Cat Recipe
- Sauce:
- 1 1/2 cups water
- 2 tablespoons orange juice
- 1 cup packed dark brown sugar
- 1/2 cup rice vinegar
- 2 1/2 tablespoons soy sauce
- 1/4 cup lemon juice
- 1/2 teaspoon fresh ginger, minced
- 1 large clove garlic, minced
- 1 teaspoon chopped green onion
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons cornstarch
- 3 tablespoons water
- Chicken
- 4 boneless/skinless chicken breasts, thawed and cut into bite size chunks
- 1 cup ice water
- 1 egg
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups unsifted flour
- 2-4 cups vegetable oil
Chocolate Frosting
By junerodgers
Decadent indeed, this frosting is a chocolate lover's dream come true
- 12 ounces cream cheese, softened
- 1 1/2 sticks unsalted butter, softened
- 4 1/2 cups confectioners' sugar
- 1/2 cup unsweetened cocoa powder
- Salt
- 1 pound two ounces bittersweet chocolate, melted and slightly cooled
- 1 1/2 cups creme fraiche or sour cream
Creamy Polenta
By junerodgers
Olive Garden Prep Time: 10 minutes Cooking Time: 30 minutes
- 3 cups whole milk
- 1 cup water
- Salt to taste
- 1 tsp rosemary, chopped + 1 tsp for garnish
- 3/4 cup coarse ground cornmeal
- 3/4 cup fine ground cornmeal
- 1/4 cup mascarpone cheese
- 1/4 cup Parmesan cheese + 1 Tbsp for garnish
- Pepper to taste
Italian Sausage Soup
By junerodgers
Olive Garden Prep Time: 10 minutes Cooking Time: 30 minutes
- 1 lb sweet Italian sausage, ground
- 1 cup white rice
- 1 cup chopped tomatoes in puree (1-10 3/4 oz can)
- 1/2 lb chopped frozen spinach (1-10 oz box), thawed and drained
- 6 cups beef broth
- 1/4 tsp black pepper, ground
- Pecorino Romano cheese, for garnish
BBQ Chicken Salad
By junerodgers
This healthy, flavorful salad comes together so quickly and easily, and it’s guaranteed to be a hit with your ent
- 1 tablespoon olive oil
- 2 boneless, skinless thin-sliced chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 6 cups chopped romaine lettuce
- 1 Roma tomato, diced
- 3/4 cup canned corn kernels, drained
- 3/4 cup canned black beans, drained and rinsed
- 1/4 cup diced red onion
- 1/4 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup Ranch dressing
- 1/4 cup BBQ sauce
- 1/4 cup tortilla strips
Broccoli and Cheddar Potato Skins with Avocado Cream
By junerodgers
Preheat oven to 450 degrees F
- Avacado Creme:
- 8 small Idaho potatoes (about 2 1/2 pounds total), scrubbed and dried
- 4 teaspoons canola oil
- 1/4 teaspoon salt
- 8 ounces broccoli florets, coarsely chopped (about 4 cups)
- Cooking spray
- 3 pieces Canadian bacon, finely diced (about 3 ounces)
- 3/4 cup grated extra-sharp Cheddar (about 3 ounces)
- 2 scallions, thinly sliced, greens reserved
- 1 medium avocado
- 2 tablespoons reduced-fat sour cre2 tablespoons lime juice
- 1/4 cup cilantro leaves
- 1 clove garlic
- 1/4 teaspoon salt