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Recipes
Pralines in the Microwave
By jeknudson
Mix sugar and milk until smooth
- 1 box light brown sugar
- 8 tbsp. Pet milk
- 1/2 stick butter
- 1 tsp. vanilla
- 2 c. pecans
Caramel Pecan Bars
By jeknudson
1. Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil, allowing 2 to ...
- 3 1/2 cups coarsely chopped pecans
- 2 cups all-purpose flour
- 2/3 cup powdered sugar
- 3/4 cup butter, cubed
- 1/2 cup firmly packed brown sugar
- 1/2 cup honey
- 2/3 cup butter
- 3 tablespoons whipping cream
Mujadara
By jeknudson
Step 1 Bring 4 cups water to boil in a small pot over high
- 7 cups water, divided
- 1 cup uncooked long-grain brown rice
- 1 1/2 teaspoons kosher salt, divided
- 3 large yellow onions
- 1/4 cup good-quality extra-virgin olive oil (such as Lucini), divided
- 6 thyme sprigs
- 1 tablespoon ground cumin
- 1 bay leaf
- 1 cup uncooked brown or green lentils, rinsed
- 1/4 cup toasted pine nuts
- Plain whole-milk yogurt (optional)
- Chopped fresh mint (optional)
Chicken (or Beef) and Olive Empanadas
By jeknudson
I also made these using ground beef and they actually tasted better
- 8 oz skinless boneless chicken breast halves, cut into 1/2-inch cubes
- 1/4 cup chopped onion
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped tomato
- 1/4 cup water
- 2 tbsp raisins
- 2 tbsp chopped fresh parsley
- 1 tbsp tomato paste
- 1 tbsp chopped pimiento-stuffed green olives
- 1 garlic clove, minced
- 1/2 tsp ground cumin
- 2 tbsp dry breadcrumbs
- 36 gyoza (potsticker) wrappers
- 1 large egg, lightly beaten
- 2 cups (about) canola oil
Cranberry-Pecan Pilau
By jeknudson
Southern Living NOVEMBER 2012
- 1 cup coarsely chopped pecans
- 2 (7-oz.) packages wild pecan brown rice
- 1/4 cup butter
- 1 pound shallots, quartered lengthwise
- 2/3 cup sweetened dried cranberries
- 1/4 cup dry sherry
- 1 teaspoon orange zest
- 1/2 cup chopped fresh flat-leaf parsley
Chicken with Artichoke Pan Sauce
By jeknudson
1. Combine stock and flour in a small bowl, stirring with a whisk; set aside
- 1 cup lower-sodium chicken stock (such as Swanson)
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil, divided
- 1 1/2 teaspoons grated lemon rind
- 2 tablespoons fresh lemon juice, divided
- 1 teaspoon garlic powder
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 1/2 cup thinly sliced shallots
- 1 tablespoon chopped fresh rosemary
- 2 ounces pancetta, finely chopped
- 1 tablespoon chopped garlic
- 1/2 cup dry sherry
- 1 cup frozen artichoke hearts, thawed and halved
- 4 teaspoons chopped fresh flat-leaf parsley, divided
Butternut Squash and Spinach Lasagna
By jeknudson
Step 1 Preheat oven to 350°F
- 2 teaspoons canola oil
- 1 1/2 cups vertically sliced red onion
- 1 1/2 tablespoons sliced garlic
- 1 (6-oz.) pkg. baby spinach
- 3/4 cup plain 0% fat-free Greek yogurt
- 1/3 cup 1% low-fat milk
- 3 ounces sliced part-skim provolone cheese, torn into small pieces
- 1 1/2 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 2 large eggs
- 1 (20-oz.) butternut squash Cooking spray
- 1 cup part-skim ricotta cheese
- 1 1/2 ounces Gruyre cheese, grated (1/3 cup)
Butter Pecan Turtle Bars
By jeknudson
Mix first 3 ingredients as for pie crust - will be crumbly
- 2 c. flour
- 1 c. brown sugar
- 1/2 c. butter
- 1 c. broken pecans
- 2/3 c. butter
- 1/2 c. brown sugar
- 1 tsp. vanilla
- 1 c. chocolate chips
Spring Pasta with Fava Beans and Peas
By jeknudson
David Bonom, Cooking Light MAY 2013
- 1 1/2 cups shelled fava beans (about 1 3/4 pounds unshelled)
- 6 ounces uncooked campanelle or farfalle (bow tie pasta)
- 2 tablespoons extra-virgin olive oil, divided
- 6 center-cut bacon slices, cut into 1/2-inch pieces
- 1 1/2 cups sliced red onion
- 8 garlic cloves, sliced
- 3 ounces thinly sliced mushrooms
- 1 cup fresh shelled or frozen green peas, thawed
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon kosher salt
- 1 1/2 ounces fresh pecorino Romano cheese (about 6 tablespoons), grated and divided
- 1/2 cup torn basil leaves
Almond Stars
By jeknudson
These adorable and delicious star shaped cookies with icing are topped with toasted almond slices
- COOKIES:
- 1 cup almond flour
- 1 1/2 cups salted butter, softened
- 1/2 cup almond paste, crumbled
- 2 teaspoons vanilla extract
- 2 cups powdered sugar
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- ICING:
- 2 cups powdered sugar
- 4 teaspoons meringue powder
- 6 to 7 teaspoons water
- 1 cup sliced almonds, toasted