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Recipes

Porcini-Barley Soup

Porcini-Barley Soup

By

In a large pot, bring about 4 cups stock plus 1 cup water to a boil

  • 6 About 6 cups chicken or vegetable stock
  • 1 cup (6 1/2 oz.) pearled barley
  • 2 About 2 oz. sliced dried porcini mushrooms
  • 3 About 3 tbsp. EVOO
  • 2 small to medium zucchini - quartered, seeded and cut crosswise into 1/4-inch pieces
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • Salt and pepper
  • 1/2 lemon, juiced
  • 1/2 cup flat-leaf parsley, chopped
  • 1/4 cup mint leaves, chopped
  • Grated or shaved Pecorino-Romano, for serving
4.3/5 (12 Votes)

Peach Potpie

Peach Potpie

By

Or you could use any other fruit

  • 8 ripe peaches (about 3 1/2 lbs) halved, pitted, and sliced into 1/2 inch thick wedges
  • 1 tbsp plus 1 1/2 tsp cornstarch
  • 1 tbsp plus 1 tsp fresh lemon juice
  • coarse salt
  • 2/3 cup packed light-brown sugar
  • 1/2 vanilla bean (optional)
  • 2 tbsp unsalted butter, cut into small pieces
  • 1 disk cornmeal crust
  • all purpose flour for surface
  • 1 large egg, lightly beaten
  • sanding sugar or granulated sugar for sprinkling (optional)
0/5 (0 Votes)

Chicken Yakitori

Chicken Yakitori

By

1. Preheat broiler to high

  • Cooking spray
  • 3 1/2 tablespoons lower-sodium soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons sake
  • 1 tablespoon canola oil
  • 1 tablespoon brown sugar
  • 1 tablespoon minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
  • 8 green onions, cut into 1-inch pieces
  • 2 teaspoons toasted sesame seeds
4.4/5 (8 Votes)

Sausage Strombolis

Sausage Strombolis

By

In skillet, brown sausage over high, stirring until crumbled, 5 minutes

  • 8 ounces Italian sausage, casings removed
  • Flour, for dusting
  • 1 pound pizza dough, quartered
  • 1 egg, separated
  • 2 cups diced broccoli, cooked
  • 6 ounces sliced provolone
  • 5 jarred cherry peppers, chopped
4.4/5 (10 Votes)

Oregano Green Beans

Oregano Green Beans

By

1. Sauté onion in hot oil in a Dutch oven over medium heat 8 minutes or until tender

  • 2 cups chopped onion
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 pound fresh green beans, trimmed
  • 1 (14 1/2-oz.) can diced tomatoes, drained
  • 1/2 cup vegetable or low-sodium chicken broth
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh parsley
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon fresh lemon juice
  • 1/2 cup crumbled feta cheese
4/5 (1 Votes)

Green Goddess Dipping Sauce

Green Goddess Dipping Sauce

By

Process first 11 ingredients in a food processor or blender 30 seconds or until smooth, stopping to scrape sides as...

  • 3/4 cup sour cream
  • 1/2 cup firmly packed fresh parsley leaves
  • 1/2 cup mayonnaise
  • 1 green onion, chopped
  • 1 tablespoon firmly packed fresh dill leaves
  • 1 tablespoon firmly packed fresh tarragon leaves
  • 2 teaspoons lemon zest
  • 1 tablespoon lemon juice
  • 1 garlic clove
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Garnish: fresh dill sprig
4.8/5 (4 Votes)

Boozy Caramel Fudge

Boozy Caramel Fudge

By

Julie Grimes, Southern Living DECEMBER 2013

  • 3/4 cup sugar
  • 1/4 cup water
  • 1 tablespoon fresh lemon juice
  • 1/3 cup heavy cream
  • 2 tablespoons butter
  • 2 (14-oz.) cans sweetened condensed milk
  • 2 (12-oz.) packages semisweet chocolate morsels
  • 1/4 cup dark rum
  • 2 1/2 tablespoons butter
  • 1/4 teaspoon table salt
  • Wax paper
4.6/5 (17 Votes)

Homemade Hot Cocoa

Homemade Hot Cocoa

By

Combine sugar, cocoa and salt in a large saucepan

  • 1/2 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • Dash of salt
  • 1/3 cup water
  • 1/3 cup chocolate syrup
  • 4 cups milk
  • 3/4 teaspoon vanilla extract
0/5 (0 Votes)

Mushroom and Chicken Marsala Bowls

Mushroom and Chicken Marsala Bowls

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1. Melt 1 1/2 teaspoons butter in a small saucepan over medium-high heat

  • 2 1/2 tablespoons butter, divided
  • 1 cup uncooked quinoa, rinsed and drained
  • 1 1/2 cups unsalted chicken stock, divided
  • 3/4 teaspoon kosher salt, divided
  • 1 1/2 tablespoons canola oil, divided
  • 1 (6-ounce) package fresh baby spinach
  • 1 pound mushrooms, quartered
  • 8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
  • 1/4 cup minced shallots
  • 1 1/2 tablespoons chopped fresh thyme
  • 4 garlic cloves, thinly sliced
  • 1/2 cup dry Marsala wine
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
4.3/5 (6 Votes)

Coconut-Lime Bread

Coconut-Lime Bread

By

1. Preheat oven to 350 degrees F

  • 2 cup sall-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup coconut milk or milk
  • 1/3 cup butter, melted
  • 1 cup flaked coconut, toasted
  • 3/4 cup lime marmalade, melted*
  • 1 tablespoon lime marmalade, melted
  • 1/4 cup chip or flake coconut, toasted
4.4/5 (10 Votes)