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Recipes
Crunchy Asian Ramen Noodle Salad
By jeknudson
(Optional first step: Heat oven to 425 degrees
- 1/2 head cabbage, finely chopped
- 4 green onions, chopped
- 1 pkg. Top Ramen noodles (beef or chicken), crumbled
- 1/2 c. sliced almonds
- 1 pkg. sunflower seeds (optional)
- 2 tbsp. sugar
- 3 tbsp. rice wine vinegar
- 1/2 c. salad oil
- 2 teaspoons soy sauce
- 1/4 teaspoon sesame oil
- pinch of salt and black pepper
- Flavor packet from the noodles
Toasted Coconut-Pecan Cupcakes with Coconut-Cream Cheese Frosting
By jeknudson
Preheat oven to 350°F. Beat butter with a heavy-duty stand mixer on medium speed until fluffy; gradually add sugar...
- 1 cup salted butter, softened
- 2 cups granulated sugar
- 5 large eggs, separated
- 2 teaspoons vanilla extract
- 1/4 teaspoon coconut extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup well-shaken canned coconut milk
- 1 cup sweetened flaked coconut, toasted
- 1 1/3 cups finely chopped toasted pecans, divided
- 1 (8-oz.) pkg. cream cheese, softened
- 1/2 cup salted butter, softened
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 (16-oz.) pkg. powdered sugar, sifted
- 1 (7-oz.) pkg. sweetened flaked coconut
Dark Chocolate Sablés
By jeknudson
Beat butter and sugar with an electric mixer on medium speed until creamy; add vanilla, and beat until combined
- 1 cup salted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/3 cup unsweetened cocoa
- 1/2 teaspoon kosher salt
- 2 1/2 (4-oz.) 60% cacao bittersweet chocolate baking bars
- Sea salt or chopped toasted pecans (optional)
Hamburger Steak With Sweet Onion-Mushroom Gravy
By jeknudson
Shannon White, Cumming, Georgia, Southern Living APRIL 2008
- 2 honey-wheat bread slices
- 1 pound ground round
- 1 large egg, lightly beaten
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 (1.2-oz.) envelope brown gravy mix
- 1 tablespoon vegetable oil
- 1 (8-oz.) package sliced fresh mushrooms
- 1 medium-size sweet onion, halved and thinly sliced
Linguine with Ricotta Meatballs
By jeknudson
Ann Taylor Pittman, Cooking Light MAY 2014
- 1 (9-ounce) package refrigerated fresh linguine
- 1 ounce pecorino Romano cheese, grated and divided (about 1/4 cup)
- 1/2 cup panko
- 1/3 cup part-skim ricotta cheese
- 8 ounces ground sirloin (90% lean)
- 1 large egg, lightly beaten
- 1 garlic clove, grated
- Cooking spray
- 2 cups lower-sodium marinara sauce (such as Dell'Amore)
- Small basil leaves (optional)
Garden Alfredo with Chicken
By jeknudson
Ann Taylor Pittman, Cooking Light MAY 2013
- 1 pound skinless, boneless chicken breast halves
- 5/8 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- Cooking spray
- 6 ounces uncooked pappardelle pasta
- 2 medium zucchini
- 2 medium yellow squash
- 2 teaspoons olive oil
- 5 ounces thin asparagus spears, trimmed
- 1 red bell pepper, cut into thin strips
- 6 garlic cloves, thinly sliced
- 3/4 cup fat-free, lower-sodium chicken broth
- 1/2 cup half-and-half
- 2 teaspoons all-purpose flour
- 2 ounces Parmesan cheese, grated
- 2 tablespoons fresh flat-leaf parsley leaves
Chicken Tacos
By jeknudson
Heat a large saute pan over medium heat and pour in enough olive oil to coat the bottom of the pan
- For the chicken:
- 1/2 cup extra-virgin olive oil
- 10 garlic cloves, minced
- 5 yellow onions minced
- 4 pounds boneless, skinless chicken breast, diced into 1/2-inch chunks
- Salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 serrano chiles, sliced thin
- 2 tablespoons sweet paprika
- 2 tablespoons smoked paprika
- 2 tablespoons cumin seeds, toasted
- 2 tablespoons dried oregano
- 4 to 5 cups chicken stock or water
- For the tacos:
- 2 red onions, sliced thin
- 1 head iceberg lettuce, sliced thin
- 12 radishes, sliced thin
- 6 small tomatoes, diced
- 1 pint sour cream
- 2 bunches cilantro, leaves roughly chopped
- 1 (15-ounce) can pinto or black beans, drained and rinsed
- 1 to 2 packages corn or flour tortillas (enough for 6 to 8 medium size tacos)
Stir and Bake Spoon Rolls
By jeknudson
Easy rolls you can also freeze in ziploc freezer bags
- 1 envelope active dry yeast
- 2 cups warm water (100-110*)
- 4 cups self rising flour
- 3/4 cup butter, melted
- 1/4 cup sugar
- 1 large egg, lightly beaten
Classic Collard Greens
By jeknudson
I just use pancetta instead of the bacon and ham hock and it was just fine!!
- 3 (1 lb.) packages fresh collard greens
- 12 smoked bacon slices, chopped
- 2 medium size yellow onions, chopped
- 3 garlic cloves, minced
- 3 cups reduced sodium chicken broth
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- 1 (12 to 16 oz.) smoked ham hock
- Kosher salt
- Freshly ground black pepper
Cherry-Walnut Bars
By jeknudson
1. Pour boiling water to cover dried cherries and let stand 10 minutes; drain well and set aside
- 1 6 oz package dried cherries
- 2 cups all-purpose flour
- 1 cup brown sugar
- 3/4 cup butter, cut into cubes
- 1 cup sour cream
- 1 large egg, lightly beaten
- 3/4 tsp baking soda
- 1 cup chopped walnuts