Junerodgers' profile page
Recipes
Monster Cupcakes
By junerodgers
These monster cupcakes are decorated with candies, marshmallows, mini chocolate chips, and licorice
- Mini marshmallows
- Gum drops
- Candy corn
- M&Ms
- Gummy worms
- Black Licorice
- Red Licorice
- Mini chocolate chips
- Other candies
Sauteed Spinach
By junerodgers
Spinach is a nutritional powerhouse
- 2 teaspoons olive oil
- 1 garlic clove, sliced
- 2 pounds spinach leaves, tough stems removed, leaves well rinsed
- 1/4 teaspoon salt
- 2 tablespoons toasted pine nuts
Baked Ziti
By junerodgers
Heat oven to 375. Cook pasta according to package directions for 9 minutes; drain
- 6 cups (16 oz) Ziti, uncooked
- 3 cups (about 28-oz jar) spaghetti sauce, divided
- 1-3/4 cups (15 oz) ricotta cheese
- 2 cups (8 oz) shredded mozzarella cheese
- 1/4 cup chopped fresh parsley or 1T dried parsley flakes
- 1 egg
- 1 tsp dried oregano leaves
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp ground black pepepr
- 3 T grated parmesan cheese
Italian Wedding Soup
By junerodgers
Slow Cooker
- 1 egg, lightly beaten
- 3/4 pound lean ground beef
- 1/2 finely chopped onion
- 3 T plain bread crumbs
- 3 T grated Parmesan cheese
- 2 T copped fresh parsley
- 3/4 tsp salt
- 1/2 tsp black pepper
- 8 cups low-sodium chicken broth
- 3 large carrots, chopped
- 1 sm head escarole (8 oz), washed, trimmed and cut into 1/2" strips
- 1-1/2 tsp dried oregano
- 1-1/2 acini di pepe pasta
Spicy Thai Noodles
By junerodgers
Boil noodles. Drain Chop green onions, cilantro and peanuts
- 1 box linguine or angel hair pasta
- 1-2 T crushed red pepper
- 1/4 cup vegetable oil
- 1/2 cup sesame oil
- 6 T honey
- 6 T soy sauce
- Green onions, cilantro, peanuts and toasted sesame seeds
Slow Cooker Chicken Cacciatore
By junerodgers
This Italian-inspired slow-cooker recipe is a welcome hot meal to come home to at the end of a busy day
- 2 cups sliced fresh mushrooms
- 1 cup sliced celery
- 1 cup chopped carrot
- 2 medium onions, cut into wedges
- 1 green, yellow, or red sweet pepper, cut into strips
- 4 cloves garlic, minced
- 12 chicken drumsticks, skinned (about 3-1/2 pounds)
- 1/2 cup chicken broth
- 1/4 cup dry white wine
- 2 tablespoons quick-cooking tapioca
- 1 teaspoon sugar
- 1 teaspoon dried oregano, crushed
- 2 bay leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 14-1/2-ounce can diced tomatoes
- 1/3 cup tomato paste
- Hot cooked pasta or rice
Creme Brulee
By junerodgers
Recipe from Bravo Cucina Italiano Restaurant
- Sugar topping:
- 28 oz. heavy cream
- 1 tsp vanilla extract
- 1/2 each vanilla bean, split
- 4 ea. egg yolks
- 1 lb sugar
- 1 each creme brulee
- 1 T granulated sugar
- 1 ea strawberry
- 1 tsp powdered sugar
Grilled Portobello and Bosc Pear Salad
By junerodgers
1. Light a grill or heat a grill pan
- 8 large Portobello mushrooms, stems discarded
- 1/2 cup pure olive oil
- Salt and freshly ground pepper
- 2 T balsamic vinegar, preferably aged
- 1 garlic clove, minced
- 2 T extra-virgin olive oil
- 2 T fresh lemon juice
- 1 tsp chopped thyme
- 3 large Bosc pears—peeled, halved, cored and cut lengthwise into thin wedges
- 6 cups bite-size pieces of romaine lettuce
- 1/2 cup thin shavings of Manchego, Pecorino or Parmigiano-Reggiano cheese
Zucchini Breakfast Casserole Recipe
By junerodgers
- 6-8 * 6-8 eggs
- 1 * 1 cup ricotta cheese
- 1 * 1 cup freshly grated Parmesan cheese
- 1/4 * 1/4 teaspoon Tabasco sauce or other hot chili sauce
- 1 * 1 teaspoon salt
- 1/4 * 1/4 teaspoon freshly ground black pepper
- 3 * 3 cups grated zucchini (from 2-3 fresh zucchinis)
- 1 1/2 * 1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes),
- 1/2 * 1/2 cup sliced fresh basil (from about 20 leaves)*
- 4 * 4 cups cubed day-old bread (from about 4 slices)
- * Olive oil
- *Chiffonade basil by stacking a few leaves on top of each other, roll them up like a cigar, slice thin, starting at one end of the cigar and working your way down.
P. F. Chang's Chicken Lettuce Wraps
By junerodgers
Make the special sauce by dissolving the sugar in water in a small bowl
- 3 * 3 tablespoons oil
- 2 * 2 boneless skinless chicken breasts
- 1 * 1 cup water chestnut
- 2/3 * 2/3 cup mushroom
- 3 * 3 tablespoons chopped onions
- 1 * 1 teaspoon minced garlic
- 4-5 * 4-5 leaves iceberg lettuce
- Special Sauce
- 1/4 * 1/4 cup sugar
- 1/2 * 1/2 cup water
- 2 * 2 tablespoons soy sauce
- 2 * 2 tablespoons rice wine vinegar
- 2 * 2 tablespoons ketchup
- 1 * 1 tablespoon lemon juice
- 1/8 * 1/8 teaspoon sesame oil
- 1 * 1 tablespoon hot mustard
- 2 * 2 teaspoons water
- 1-2 * 1-2 teaspoon garlic and red chile paste
- Stir Fry Sauce
- 2 * 2 tablespoons soy sauce
- 2 * 2 tablespoons brown sugar
- 1/2 * 1/2 teaspoon rice wine vinegar