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Recipes
Traditional Italian Risotto
By junerodgers
Saute the onion in olive oil until soft
- 5 T extra virgin olive oil
- 6 cups chicken broth
- 1 med onion, chopped
- 2-1/2 cups arborio rice
- 3/4 cup white wine
- 1/2 tsp saffron powder
- 1/2 cup parmesan cheese
- salt
Penne Nicoise
By junerodgers
Cook the pasta in boiling salted water for 8 minutes
- 1 lb penne or other tubular pasta
- 8 oz green beans (haricots verts), trimmed and cut into 2-inch pieces
- 1 cups halved cherry tomatoes
- 1 small red onion, thinly sliced
- 1 small cucumber, peeled if desired, thinly sliced
- 1/4 cup brine-cured olives, preferably pitted
- 1/4 cup chopped flat-leaf parsley
- 6 T extra-virgin olive oil
- 3 T lemon juice
- 1-3 cloves garlic, finely chopped
- Salt and freshly ground pepper to taste
- 1 6 1/2-oz can tuna, drained
- 2 hard-cooked eggs, quartered
Olive Garden Lasagna Rollata Al Forno
By junerodgers
Blend first two marinara ingredients together in a large saucepan
- Ingredients:
- Five Cheese Marinara Sauce
- 2 cups marinara sauce
- 2 cups alfredo sauce
- 1/2 cup ricotta cheese
- 1 cup italian blend shredded cheese
- 1/4 cup red wine
- Filling
- 1 egg
- 15 ounces whole milk ricotta cheese
- 1 (8 ounce) mozzarella cheese, grated
- 1/2 cup parmesan cheese, grated
- 1/2 cup asiago cheese, grated
- 1/2 cup romano cheese, grated
- 1 tablespoon italian seasoning, blend
- salt and pepper, to taste
- Noodles
- 1 lb lasagna noodle
- 1/2 cup Italian breadcrumbs
Jalapeno Popper
By junerodgers
In a food processor add the first 6 ingredients and process until smooth
- 2- 8 ounce packages cream cheese, room temp
- 1 cup mayonnaise
- 1 cup shredded Mexican blend cheese
- 1/2 cup Parmesan cheese
- 1- 4 ounce can chopped green chilies
- 1- 4 ounce can sliced jalapeños- double if you like heat
- 1 cup panko bread crumbs
- 1/2 cup Parmesan cheese
- 1/2 stick butter, melted
Tuna Noodle Casserole
By junerodgers
Preheat oven to 375 degrees Butter a medium baking dish with 1 tablespoon butter
- 1/2 cup butter, divided
- 1 (8 ounce) package uncooked medium egg noodles
- 1/2 medium onion, finely chopped
- 1 stalk celery, finely chopped
- 1 clove garlic, minced
- 8 ounces button mushrooms, sliced
- 1/4 cup all-purpose flour
- 2 cups milk
- salt and pepper to taste
- 2 (6 ounce) cans tuna, drained and flaked
- 1 cup frozen peas, thawed
- 3 tablespoons bread crumbs
- 2 tablespoons butter, melted
- 1 cup shredded Cheddar cheese
Creamy Polenta
By junerodgers
The simplicity of this creamy polenta recipe belies its true wonderfulness
- 4 cups water
- Salt to taste
- 1 cup medium-grain yellow polenta
- 4 tablespoons butter
- 1 cup cream cheese
Pasta with Fresh Tomato Sauce
By junerodgers
Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, i...
- 2 1/4 pounds unrefrigerated ripe tomatoes (preferably plum)
- 1/4 cup fresh basil leaves
- 1 tablespoon flat-leaf parsley
- 1 tablespoon chopped garlic (from 2 garlic cloves), plus more if desired
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Coarse salt and freshly ground pepper
- 1 pound spaghetti or spaghettini
- Grated Parmesan cheese, for serving (optional)
Rice Pilaf
By junerodgers
1 Look at the cooking instructions for your rice
- 2 cups white rice (preferably long grain)
- 2 teaspoons of chicken fat or olive oil
- 1/2 cup chopped onion - green onion (scallions) or yellow onion
- 1/2 cup chopped celery
- Up to 4 cups of stock (amount depends on the type of rice you are using), either chicken stock or vegetable stock for vegetarian option, or a mix of water and stock
- 2 teaspoons of Vegesal (or other seasoned salt)
- 1/4 teaspoon ground pepper
- 1/8 teaspoon cayenne
Shrimp Risotto
By junerodgers
Use the smallest shrimp you can find
- 1 cup risotto rice (Arborio or if you can get it, Carnaroli or Vialone Nano)
- 3 tablespoons butter
- 1 large shallot, finely chopped
- 1 cup dry white wine (Sauvignon Blanc)
- 8 ounces clam juice or fresh seafood stock
- 2 cups of the smallest pink shrimp you can find
- 2 tablespoons finely chopped parsley
- 1 tablespoon finely grated lemon zest
- Salt
Brownie Bites with Chocolate Cream Cheese Frosting
By junerodgers
For brownies: Lightly butter mini-muffin pans (my tip*I used Bakers Joy spray)
- BROWNIE BITES:
- 2 sticks butter, room temperature
- 12 ounces semisweet chocolate chips
- 1 1/3 cups firmly packed light brown sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 2 1/4 c. flour
- CREAM CHEESE FROSTING:
- 1/4 cup soft butter
- 1/2 cup baking cocoa
- 8 oz cream cheese (room temperature)
- 1 tsp vanilla extract
- 4 cups powdered sugar