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Recipes
Blue Cheese and Walnut Crackers
By jenniferj
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 min...
- 1/4 pound (1 stick) unsalted butter at room temperature
- 8 ounces Stilton cheese, crumbled (about 12 ounces with rind), at room temperature
- 1 1/2 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 extra-large egg beaten with 1 tablespoon water for egg wash
- 1/2 cup roughly chopped walnuts
Chocolate Ganache Cake
By jenniferj
Preheat the oven to 325 degrees
- Ganache:
- 1 cube butter
- 1 C sugar
- 4 large eggs at room temperature
- 1 16 oz. chocolate syrup
- 1 T vanilla extract
- 1 C flour
- 1/2 C cream
- 8 oz. good chocolate
Lady Johnson's Pot Roast
By jenniferj
Leftovers make great shredded tacos
- 5 lbs. chuck roast
- 1 onion, thinly sliced
- juice of 1/2 fresh lime
- 9 garlic cloves, peeled
- course ground pepper to taste
- 1/4 c balsamic vinegar
- 2 T favorite hot sauce
- 2 T dried oregano
- 3 T worcestershire sauce
- 1/2 c red wine
- 1 T coriander
- 2 T dried tarragon
- 2 T dijon
- 3 T maple syrup
Chocolate Molten Cake
By jenniferj
1. Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat
- 1 cup unsalted butter
- 8 ounces semisweet chocolate
- 5 large eggs
- 1/2 cup sugar
- Pinch of salt
- 4 teaspoons flour
Oh So Good French Onion Soup
By jenniferj
Heat a deep pot over medium to medium high heat
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter
- 6 medium onions, thinly sliced
- Salt and freshly ground black pepper
- 2 teaspoons fresh thyme, picked and chopped or poultry seasoning
- 1 bay leaf, fresh or dried
- 1/2 cup dry sherry
- 6 cups beef stock
- 4 thick slices crusty bread, toasted
- 2 1/2 cups shredded Gruyere or Swiss cheese
Peanut Butter Chocolate Chunk Cookies
By jenniferj
Cream sugars and butter, add eggs one at a time
- 2 cubes butter
- 1 1/2 C brown sugar
- 3/4 C sugar
- 2 large eggs at room temp
- 2 t vanilla
- 1 C smooth peanut butter
- 2 1/2 C flour
- 1 t baking powder
- 1 t kosher salt
- 1 lb. chocolate chunks
Apple Crostata
By jenniferj
For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade
- For the pastry:
- 1 cup all-purpose flour
- 2 tablespoons granulated or superfine sugar
- 1/4 teaspoon kosher salt
- 1/4 pound (1 stick) very cold unsalted butter, diced
- 2 tablespoons ice water
- For the filling:
- 1 1/2 pounds McIntosh, Macoun, or Empire apples (3 large)
- 1/4 teaspoon grated orange zest
- 1/4 cup flour
- 1/4 cup granulated or superfine sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 4 tablespoons (1/2 stick) cold unsalted butter, diced
P.F. Chang's Chicken lettuce Wraps
By jenniferj
Make the special sauce by dissolving the sugar in water in a small bowl
- 3 tablespoons oil
- 2 boneless skinless chicken breasts
- 1 cup water chestnut
- 2/3 cup mushroom
- 3 tablespoons chopped onions
- 1 teaspoon minced garlic
- 4-5 leaves iceberg lettuce
- SPECIAL SAUCE
- 1/4 cup sugar
- 1/2 cup water
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons ketchup
- 1 tablespoon lemon juice
- 1/8 teaspoon sesame oil
- 1 tablespoon hot mustard
- 2 teaspoons water
- 1-2 teaspoon garlic and red chile paste
- STIR FRY SAUCE
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1/2 teaspoon rice wine vinegar
Lemon Bars
By jenniferj
Bake crust for 15-20 minutes
- Crust:
- 2 cubes butter
- 1/2 C sugar
- 2 C flour
- 1/8 t salt
- Filling:
- 6 large eggs at room temp
- 3 C sugar
- 2 T lemon zest
- 1 C fresh lemon juice
- 1 C flour
Chicken Piccata Pasta Toss
By jenniferj
Heat a deep nonstick skillet over medium high heat
- 2 tablespoons extra-virgin olive oil
- 1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
- Salt and pepper
- 1 1/2 tablespoons butter
- 4 cloves garlic, chopped
- 2 shallots, chopped
- 2 tablespoons all-purpose flour
- 1/2 cup white wine
- 1 lemon, juiced
- 1 cup chicken broth or stock
- 3 tablespoons capers, drained
- 1/2 cup flat-leaf parsley, chopped
- 1 pound penne rigate pasta, cooked to al dente
- Chopped or snipped chives, for garnish