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Recipes
Grilled Brown Sugar Pork Chops
By junerodgers
1. Preheat an outdoor grill for high heat
- 1/2 * 1/2 cup brown sugar, firmly packed
- 1/2 * 1/2 cup apple juice
- 4 * 4 tablespoons vegetable oil
- 1 * 1 tablespoon soy sauce
- 1/2 * 1/2 teaspoon ground ginger
- * salt and pepper to taste
- 2 * 2 teaspoons cornstarch
- 1/2 * 1/2 cup water
- 6 * 6 boneless pork chops
Homemade Hot Fudge
By junerodgers
Making your own from scratch is ridiculously simple to make and less expensive than a gourmet jar of hot fudge
- 1/2 cup heavy cream
- 1 1/4 cups best quality chocolate chips (I used 3/4 cup semisweet and 1/2 cup milk chocolate—Guittard or Ghiradelli work best)
- 1/2 teaspoon pure vanilla extract
Oven-Roasted Salmon, Asparagus and New Potatoes
By junerodgers
1 Preheat oven to 400°F. In a large, shallow baking dish (10x14 inch) coat the potatoes with olive oil
- 1 pound small new potatoes, scrubbed clean and halved
- 2 Tbsp olive oil
- 1/2 pound medium asparagus, trimmed and sliced on the diagonal, 1-inch long pieces
- 1 Tbsp chopped fresh dill
- 1 strip of lemon zest
- 1 small garlic clove, coarsely chopped
- 1/2 teaspoon salt
- Freshly ground pepper
- 2 salmon steaks (10 oz each), cut about 1-inch thick
- 1 lemon, cut into large wedges
Eggplant Parmesan
By junerodgers
In frying pan cook onion, garlic and beef in butter until beef is brown
- 2 T butter
- ½ cup chopped onion
- 1 crushed clove garlic
- 1 lb. Ground beef
- 1 16 oz can Italian tomatoes
- 1 1-lb. 1 oz. can tomato paste
- 2 tsp. oregano
- 1 tsp. basil
- 1-1/2 tsp. Salt
- ¼ tsp. pepper
- 1 T sugar
- 1 large, unpeeled eggplant, cut in ½” thick slices
- 2 beaten eggs
- 1-1/4 cup grated Parmesan cheese
- 1-1/2 cup bread crumbs
- ¼ cup oil
- 1 8-oz. Package mozzarella cheese
- Oil for frying
Antipasti Salad
By junerodgers
Cook rotini according to package directions, adding broccoli the last minute of cooking time; drain Rinse with c...
- 12 oz. tri-color rotini
- 2-1/2 cups small broccoli florets
- 1 cup (4 oz) cubed mozzarella cheese
- 3/4 cup (3 oz) pepperoni, halved and thinly sliced
- 1/2 cup red or green bell papper strips
- 1/3 cup red onion, thinly sliced
- 3/4 cup Italian dressing
Orange Chicken
By junerodgers
adapted from Cooks Illustrated May 2005
- 1 1/2 lbs boneless, skinless chicken thighs, cut into 1 1/2 inch chunks
- 3/4 c low sodium chicken broth
- 3/4 c orange juice
- 1 1/2 tsp grated orange zest, plus 8 2-inch strips of peel
- 6 Tbs white vinegar
- 1/4 c soy sauce
- 1/2 c packed dark brown sugar
- 3 cloves garlic, minced
- 1 -inch piece of fresh ginger, grated
- 1/4 tsp cayenne pepper
- 1 Tbs plus 2 tsp corn starch
- 2 Tbs cold water
- 4 small whole dried red chiles, or 1 tsp dried chili flakes (optional)
- 3 large egg whites
- 1 c cornstarch
- 1/4 tsp cayenne pepper
- 1/2 tsp baking soda
- 3 c peanut oil
Sesame Noodles
By junerodgers
1. Bring a pot of lightly salted water to boil
- 1 * 1 (16 ounce) package linguine pasta
- 6 * 6 cloves garlic, minced
- 6 * 6 tablespoons sugar
- 6 * 6 tablespoons safflower oil
- 6 * 6 tablespoons rice vinegar
- 6 * 6 tablespoons soy sauce
- 2 * 2 tablespoons sesame oil
- 2 * 2 teaspoons chili sauce
- 6 * 6 green onions, sliced
- 1 * 1 teaspoon sesame seeds, toasted
Raspberry Balsamic Vinegrette
By junerodgers
Mix all of the ingredients in a bowl and allow to chill for at least 1 hr to allow the flavors to blend
- 1/2 c raspberry balsamic vinegar
- 1 c extra virgin olive oil
- 1 tsp crushed basil flakes
- 1 tsp minced garlic
- 1/2 tsp salt
- 1 tsp pepper
Cupcake Frosting
By junerodgers
Yields: 9 1/2 cups (enough to frost 24 cupcakes generously)
- 1 cup (8 ounces; 2 sticks) unsalted butter
- 8 cups (28 ounces) confectioners' sugar
- 1/2 cup (4 ounces) milk
- 2 teaspoons pure vanilla extract
French Onion Soup
By junerodgers
Peel and slice onions into thin rings (about 5 cups)
- 4-5 large white or yellow onions (not cooking onions!)
- 3 tbsp butter
- ¼ tsp ground black pepper
- 1 tbsp flour
- 3 10 oz cans beef broth undiluted
- 3 c water
- salt & pepper
- sliced bread
- 1 c Gruyére cheese