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Recipes
Orange, Sesame, and Honey Cookies
By jeknudson
Preheat oven to 350°. Combine granulated sugar, brown sugar, butter, and vanilla in a large bowl; beat with a mixe...
- 1 1/4 cups granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- 7.9 ounces (about 1 3/4 cups) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup toasted sesame seeds
- 2 tablespoons honey
- 2 teaspoons grated orange rind
- 1/3 cup toasted sesame seeds
- Parchment paper
- 1 tablespoon orange juice
- 1 tablespoon honey
Spicy Tofu Curry
By jeknudson
Step 1 Place tofu on a plate lined with paper towels; top with another layer of paper towels and a plate or a skill...
- 2 2 pkg. 2 (14-oz.) pkg. extra-firm tofu, drained
- 1 1 1 tablespoon coconut oil
- 1 1 can 1 (14-oz.) can light coconut milk, well shaken
- 1/2 1/2 1/2 cup unsalted vegetable stock
- 1/4 1/4 2 cup fresh lime juice (from 2 limes)
- 1 1 1 tablespoon tomato paste
- 1 1 1 tablespoon roasted red chili paste (such as Thai Kitchen)
- 1 1 1 tablespoon granulated sugar
- 1 1 1 teaspoon fish sauce or lower-sodium soy sauce
- 1 1 1 teaspoon curry powder
- 3 3 1 1/2-inch red bell peppers, cut into 1 1/2-inch slices
- 2 2 2 small yellow onions, halved and sliced
- 1 1 piece 1 (2-inch) piece lemongrass stalk, halved and smashed
- 1 1 piece 1 (1-inch) piece peeled fresh ginger, thinly sliced
- 2 2 2 garlic cloves, smashed
- 1 1 1 serrano chile, seeded and vertically sliced
- 2 2 2 cups fresh mung bean sprouts
- 1 1 1 cup fresh cilantro leaves
- 2 2 2 limes, cut into wedges
Chicken, Broccoli, and Brown Rice Casserole
By jeknudson
1. Preheat broiler to high
- 2 (3 1/2-ounce) bags boil-in-bag brown rice
- 1 tablespoon olive oil
- 1 small onion, finely chopped (about 1 cup)
- 8 ounces presliced button mushrooms
- 8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
- 3/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1 (12-ounce) bag microwave-in-bag fresh broccoli florets
- 1 1/2 cups 1% low-fat milk
- 3 tablespoons all-purpose flour
- 3 ounces sharp cheddar cheese, shredded (about 3/4 cup
Blackberry-Peach Cobbler Bars
By jeknudson
Southern Living JUNE 2013
- 1 cup butter, softened
- 1 cup firmly packed light brown sugar
- 1 1/2 cups granulated sugar, divided
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 3/4 teaspoon table salt
- 3 1/4 cups all-purpose flour, divided
- 3 (6-oz.) packages fresh blackberries (about 4 cups)
- 4 cups peeled and sliced fresh firm, ripe peaches
- 3 tablespoons bourbon
- 1 cup roasted glazed pecan pieces
Classic Chicken Tetrazzini
By jeknudson
1. Preheat oven to 350°. Prepare pasta according to package directions
- 1 1/2 (8-oz.) packages vermicelli
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups milk
- 1/2 cup dry white wine
- 2 tablespoons chicken bouillon granules
- 1 teaspoon seasoned pepper
- 2 cups freshly grated Parmesan cheese, divided
- 4 cups diced cooked chicken
- 1 (6-oz.) jar sliced mushrooms, drained
- 3/4 cup slivered almonds
Crispy Potatoes with Fennel
By jeknudson
Do not use a traditional cookware skillet unless the skillet and handle are labeled oven safe to at least 475°
- 1 fennel bulb
- 3 tablespoons olive oil
- 2 pounds red potatoes, thinly sliced
- 2 teaspoons chopped fresh thyme
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
Shrimp and Jasmine Rice Cakes with Mango-Ginger Coconut Sauce
By jeknudson
To Prepare Sauce: In medium sauce pan, melt butter over medium heat
- For Sauce:
- 2 tablespoons butter
- 2 garlic cloves, peeled and finely chopped
- 1 tablespoon green onion, finely chopped
- 1 tablespoon cilantro, finely chopped
- 2 tablespoons fresh ginger, peeled and finely chopped
- 1/2 teaspoon salt
- 1/4 cup mango jam (or may substitute apricot or peach jam)
- 1 can (14 oz) lite coconut milk, divided
- For Cakes:
- 1 1/2 cup Mahatma® or Carolina® Jasmine Rice, cooked
- 2 cups shrimp, cooked
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons seafood seasoning
- 1/4 cup green onion, finely chopped
- 1/4 cup cilantro, chopped fine
- 1/4 cup (1/2 stick) butter, melted
- 3 eggs, lightly beaten
- 2 tablespoons shortening or vegetable oil
Mayan Hot Chocolate
By jeknudson
Go back to the time of an ancient civilization with a cup of spicy, aromatic Mayan hot chocolate
- 4 cups milk
- 1/2 cup unsweetened cocoa powder
- 1 tsp. flour
- 1/4 cup brown sugar
- 3 cloves, crushed
- 1/4 tsp. nutmeg
- 1 cinnamon stick (broken into pieces)
- 1/4 tsp. dried, crushed chili peppers (optional)
- 2 tsp. powdered confectioners sugar
- 1 1/2 tsp. vanilla extract
- Corn starch (optional)
Country Seed Bread (Bread Machine)
By jeknudson
1. Toast seeds on a baking sheet in a 350 degree F (175 degree C) oven for 4 minutes; let cool completely
- 3/4 cup water
- 4 teaspoons honey
- 4 teaspoons canola oil
- 1/2 teaspoon salt
- 1 1/3 cups bread flour
- 2/3 cup whole wheat flour
- 3 tablespoons flax seed
- 4 teaspoons sesame seeds
- 2 teaspoons poppy seeds
- 1 1/4 teaspoons active dry yeast
Gooey Butter Bars
By jeknudson
1. Preheat oven to 350 degrees F
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup cold butter
- 2/3 cup butter, softened
- 1 1/4 cups granulated sugar
- 1/4 cup light-colored corn syrup
- 1 egg
- 1/2 teaspoon almond extract
- 1 cup all-purpose flour
- 2/3 cup half-and-half
- 3 cups sliced and/or halved fresh strawberries
- 2 tablespoons honey
- 1 teaspoon grated fresh ginger