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Recipes
Lasagna Fritta
By junerodgers
Olive Garden Parmesan-breaded lasagna pieces, fried and served over alfredo sauce, topped with parmesan cheese a...
- No recipe yet
Hershey's S'Mores
By junerodgers
Over a Camp Fire 1. Roast one large JET-PUFFED Marshmallows slowly over a fire
- 1 Hershey Mile Chocolate Bar (1.55 oz) broken in half
- 2 graham crackers
- 2 large marshmallows
Prosciutto, Mozzarella, Tomato, and Basil Panini
By junerodgers
Whisk olive oil, vinegar, and garlic in small bowl to blend; season dressing to taste with salt and pepper
- # 1/2 cup olive oil
- # 3 tablespoons balsamic vinegar
- # 1 large garlic clove, minced
- # 8 ounces thinly sliced prosciutto
- # 10 ounces thinly sliced whole-milk mozzarella cheese
- # 12 tomato slices
- # 12 large fresh basil leaves
- # 1 16-ounce ciabatta bread (13x6 1/2x1 1/2 inches), halved horizontally
Tomato and Grilled Veggie Stack
By junerodgers
These elegant sandwiches make tasty use of summer produce and look good doing it
- 1 medium eggplant (diameter similar to tomatoes), cut crosswise into 6 slices
- 2 medium yellow sweet peppers, seeded and cut lengthwise in thirds
- 3 Tbsp. extra virgin olive oil
- 2 large tomatoes, each cut in 6 slices
- 1 lb. fresh mozzarella, cut in 12 slices
- 6 slices prosciutto
- Small fresh basil leaves
- 1 Tbsp. balsamic vinegar
Eggplant Parmesan
By junerodgers
For the Roasted Red Pepper Tomato Sauce: Heat the oil in a large Dutch oven over medium-high heat
- Roasted Red Pepper Tomato Sauce:
- 3 tablespoons olive oil
- 1 large yellow onion, coarsely chopped
- 3 cloves garlic, coarsely chopped
- 1/2 teaspoon red pepper flakes
- 3 roasted red peppers, peeled, seeded and chopped
- 2 (28-ounce) cans plum tomatoes and their juices, crushed with your hands
- 1 (28-ounce) can crushed tomatoes
- 3 tablespoons freshly chopped flat-leaf parsley
- 3 tablespoons freshly chopped basil leaves
- 1 tablespoon freshly chopped oregano leaves
- Salt and freshly ground black pepper
- Honey, to taste
- Eggplant:
- 5 cups fresh dried breadcrumbs (made from dried day-old bread)
- Butter, for greasing the dish
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh oregano leaves
- 1 tablespoon finely chopped fresh thyme leaves
- Salt and freshly ground black pepper
- 6 large eggs, beaten
- 2 tablespoons water
- 2 to 3 medium eggplants (about 2 1/4-pounds), cut into 1/2-inch-thick round slices (need about 18 slices)
- All-purpose flour, for dredging
- Vegetable oil, for frying
- Roasted Red Pepper Tomato Sauce
- 12 ounces grated mozzarella (not fresh), plus1/2 pound fresh mozzarella, thinly sliced
- 12 ounces grated fontina
- 3/4 cup grated Pecorino Romano
- Fresh basil leaves, torn
Artichoke Pie
By junerodgers
Preheat oven to 350 degrees F (175 degrees C)
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 2 (6 ounce) cans artichoke hearts, drained (can use marinated artichokes)
- 2 (6 ounce) cans artichoke hearts, drained (can use marinated artichokes)
- 1/2 cup Italian seasoned bread crumbs 1/2 cup grated Parmesan cheese, divided
- 1/2 cup Italian seasoned bread crumbs 1/2 cup grated Parmesan cheese, divided
- 1 (9 inch) unbaked 9 inch pie crust
- 3 eggs, beaten
- 1 (8 ounce) package mozzarella cheese, shredded
Shrimp Cobb Salad
By junerodgers
To make the cilantro lime vinaigrette, combine cilantro, lime juice, jalapeño and garlic in the bowl of a food pro...
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- 1 tablespoon Emeril's Essence Creole Seasoning
- 4 slices bacon, diced
- 2 large eggs
- 5 cups chopped romaine lettuce
- 1 avocado, halved, seeded, peeled and diced
- 1 cup canned corn kernels, drained
- 1/2 cup crumbled goat cheese
- FOR THE CILANTRO LIME VINAIGRETTE
- 1 cup loosely packed cilantro, stems removed
- Juice of 1 lime
- 1 jalapeño, optional
- 2 cloves garlic
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
Savory Stuffing with Mushrooms, Onions, and Walnuts
By junerodgers
Preheat oven to 350F. Melt butter in a large sauté pan and add onions, mushrooms, celery and 1 teaspoon salt
- 1 1/2 tablespoons minced fresh sage, plus additional for garnish
- 1 tablespoon kosher salt, divided
- 1/4 teaspoon black pepper
- 18 ounces day-old baguette or Italian bread, cut into 1” cubes (approximately 3 quarts cubes)
- 1 1/2 cups chopped walnuts 3 large eggs, beaten
- 2 cups low-sodium chicken broth
- 3 tablespoons unsalted butter
- 3 cups chopped onion
- 2 (8 ounce) cartons sliced cremini mushrooms
- 1 cup thinly sliced celery
Angel Hair Pasta with Clams, Cherry Tomatoes, and Basil
By junerodgers
Save time by prepping the shallots, garlic, tomatoes, and basil while the water for the pasta is heating up
- 30 cherry tomatoes, sliced in half'
- 1/4 teaspoon salt
- 4 Tbsp chopped fresh basil, divided
- 1/4 cup olive oil
- 1/2 cup sliced shallots
- 2 cloves minced garlic
- 2 6-ounce cans chopped clams (and their juices)
- 8 ounces capellini or angel hair pasta
- Salt for the pasta water
Gazpacho Soup
By junerodgers
Gazpacho, a Spanish favorite, is a cold soup that's first cousin to a salad and even more refreshing
- 3 med tomatoes (1-3/4 lb)
- 1 large cucumber, pared
- 1 large onion, peeled
- 1 green peper (8 oz)
- 1 canned pimiento, drained
- 2 cans (12-oz size)tomato juice
- 1/3 cup olive oil
- 1/3 cup red wine vinegar
- 1/4 tsp Tabasco
- 1-1/2 tsp salt
- 1/8 tsp coarsely ground black pepper
- 2 slices white bread or 1/2 cup packaged croutons
- 2 cloves garlic, peeled and split
- 2 T olive oil
- 1/2 cup chopped chives