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Pepper-Crusted Beef Tenderloin

Pepper-Crusted Beef Tenderloin

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5 Stars

  • Preheat oven to 400°.
  • Trim fat from tenderloin; fold under 3 inches of small end. Rub the tenderloin with oil. Combine the breadcrumbs, parsley, pepper, and 1/2 teaspoon salt. Rub the tenderloin with crumb mixture; coat wi
  • Combine 1/4 teaspoon salt, the sour cream, and the remaining ingredients in a small bowl. Serve with the beef.
0/5 (0 Votes)

Sweet Potato Flatbread

Sweet Potato Flatbread

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1. Heat oven to 425 deg Dust baking sheet with cornmeal

  • Cornmeal, for the baking sheet
  • 1 lb pizza dough, thawed if frozen
  • 1 medium sweet potato, peeled, halved and thinly sliced
  • 2 shallots, thinly shallots
  • 4 oz extra-sharp cheddar, shredded
  • 1 Tbsp fresh thyme
  • 1/4 cup slivered almonds
  • 2 Tbsp olive oil
  • Kosher salt and pepper
  • Green salad
0/5 (0 Votes)

Pork Chops Stuffed with Feta and Spinach

Pork Chops Stuffed with Feta and Spinach

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5 Stars These Greek-inspired spinach-stuffed pork chops, flavored with feta cheese, have earned rave reviews fro...

  • Cooking spray
  • 4 garlic cloves, minced and divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 5 sun-dried tomatoes, packed without oil, diced
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1/4 cup (1 ounce) crumbled reduced-fat feta cheese
  • 3 tablespoons (1 1/2 ounces) block-style fat-free cream cheese
  • 1/2 teaspoon grated lemon rind
  • 4 (4-ounce) boneless center-cut loin pork chops, trimmed
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon dried oregano
0/5 (0 Votes)

Greek Grilled Chicken and Vegetable Salad with Warm Pita Bread for Wrapping

Greek Grilled Chicken and Vegetable Salad with Warm Pita Bread for Wrapping

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5 Stars

  • 1 1/3 to 1 1/2 pounds chicken breast tenders, 2 packages from meat case
  • Salt and pepper
  • 8 pita breads
  • 1 ripe lemon, zested and juiced
  • 3 tablespoon red wine vinegar, eyeball it
  • 1/2 cup extra-virgin olive oil, eyeball it
  • 2 tablespoons fresh chopped oregano, 4 stems, stripped of leaves and chopped
  • 3 cloves garlic, chopped
  • 2 hearts Romaine lettuce, chopped
  • 1/2 cup pitted Kalamata olives, coarsely chopped
  • 8 ounces feta cheese, crumbled
  • 2 vine ripe tomatoes, seeded and diced
  • 1/3 seedless or English cucumber, diced
  • 1/2 red onion, chopped
  • 1/2 cup flat leaf parsley leaves, a couple of handfuls, chopped
5/5 (1 Votes)

Chocolate Crackles

Chocolate Crackles

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1. Heat oven to 350 degrees

  • 8 ounces bittersweet chocolate, finely chopped
  • 1 1/4 cups all-purpose flour
  • 1/2 cup Dutch cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 1 1/2 cups light-brown sugar, firmly packed
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/3 cup milk
  • 1 cup granulated sugar
  • 1 cup confectioners' sugar, plus more for rolling
0/5 (0 Votes)

Roast Turkey

Roast Turkey

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1. Heat oven to 450 degrees

  • 1 8- to 12-pound turkey
  • 10 garlic cloves, peeled and lightly crushed, more to taste
  • 1 branch fresh tarragon or thyme separated into sprigs, or 1/2 teaspoon dried thyme or tarragon
  • 1/3 cup extra virgin olive oil or butter
  • Salt and pepper to taste.
0/5 (0 Votes)

Pork Chops with Carolina Rub

Pork Chops with Carolina Rub

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4 Stars An easy rub flavors these grilled chops

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sugar
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 4 (4-ounce) center-cut pork loin chops
  • Cooking spray
  • 1/4 cup barbecue sauce
0/5 (0 Votes)

Chestnut Stuffing

Chestnut Stuffing

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1. Saute sausage, breaking it up so it crumbles

  • 2 POUNDS BULK ITALIAN SAUSAGE
  • 1 POUND CHESTNUTS COOKED, PEELED, CHOPPED
  • 10 SLICES WHEAT BREAD- CRUST REMOVED
  • 1 POUND MUSHROOMS FINELY CHOPPED
  • 1 MEDIUM ONION FINELY CHOPPED
  • 4 CELERY STALKS PEELED, QUARTERED, CHOPPED
  • 2 TBS BUTTER
  • OLIVE OIL
  • 3 TO 4 CUPS (OR ABOUT 1/2 A ONE POUND BAG) CUBED STUFFING MIX
  • 1 CUP CHICKEN STOCK (OR BROTH)
  • 1 TSP SAGE
  • 1 TSP THYME
  • SALT AND PEPPER TO TASTE
0/5 (0 Votes)

Sugar and Spice Cured Turkey

Sugar and Spice Cured Turkey

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5 Stars

  • 1 (12-pound) whole turkey
  • 1/4 cup firmly packed light brown sugar
  • 2 tablespoons kosher or coarse-grain sea salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground mace
  • 1 large onion, quartered
  • 2 (14-ounce) cans low-sodium chicken broth
  • Additional chicken broth
  • 2 tablespoons all-purpose flour
  • Garnishes: fresh rosemary sprigs, apple slices, nuts
0/5 (0 Votes)

Smoked Baby Back Ribs

Smoked Baby Back Ribs

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Step 1: Remove silvery membrane from back of two slabs of baby back ribs

  • BBQ Rub:
  • 2 whole slabs baby Back Ribs
  • Yellow Mustard
  • 1/4 cup coarse salt (kosher or sea)
  • 1/4 cup dark brown sugar
  • 1/4 cup sweet paprika
  • 2 tablespoons freshly ground black pepper
  • BBQ Sauce:
  • 2 cups Ketchup
  • 1/4 cup Cider Vinegar
  • 1/4 cup Worcestershire Sauce
  • 1/4 cup Firmly packed brown sugar
  • 2 tablespoons Molasses
  • 2 tablespoons Prepared Mustard
  • 1 tablespoon Tabasco Sauce
  • 1 tablespoon Your Favorite Barbecue Rub (or the Basic Barbecue Rub)
  • 2 teaspoons Liquid Smoke (opt)
  • 1/2 teaspoon Black Pepper
0/5 (0 Votes)