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Recipes

Walnut-Crusted Apple Pie

Walnut-Crusted Apple Pie

By

Sidney Fry, MS, RD, Cooking Light NOVEMBER 2012

  • 1 pound Pink Lady apples (about 2), peeled, cored, and thinly sliced
  • 1 pound Golden Delicious apples (about 2), peeled, cored, and thinly sliced
  • 1/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup coarsely chopped walnuts
  • 6.75 ounces all-purpose flour (1 1/2 cups)
  • 3 tablespoons packed brown sugar
  • 1/4 teaspoon salt
  • 5 tablespoons cold butter, cut into pieces
  • 3 tablespoons ice-cold vodka
  • Cooking spray
  • 1 tablespoon 2% reduced-fat milk
  • 1 large egg yolk
4.6/5 (18 Votes)

Little Caesar's Pizza Sauce

Little Caesar's Pizza Sauce

By

Unfortunately, Little Caesars does not deliver

  • 1 12 ounce can Hunts tomato paste
  • 1 −1/2 cups water
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon sugar
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon Accent (optional−−−but if you want it exact, use it.)
3.8/5 (78 Votes)

Walnut-Stuffed Chicken Roulades

Walnut-Stuffed Chicken Roulades

By

Whole-grain crackers and walnuts stand in for breadcrumbs to coat the chicken

  • 10 thin, crisp whole-grain crackers, such as Kavli
  • 1 1/4 cups chopped walnuts, toasted
  • 2 teaspoons extra-virgin olive oil
  • 6 garlic cloves, minced
  • 2 shallots, finely chopped
  • 3 ounces shiitake mushroom caps, chopped (3 cups)
  • 1 tablespoon fresh thyme
  • 2 ounces spinach, trimmed
  • 1 tablespoon water
  • 3 boneless, skinless chicken breast halves (6 ounces each), butterflied and pounded evenly
  • Coarse salt and freshly ground pepper
4.8/5 (4 Votes)

Fingerling Potatoes with Chives and Tarragon

Fingerling Potatoes with Chives and Tarragon

By

Wash, peel (if desired) potatoes first, I did not

  • 1 1/2 lbs fingerling potatoes such as Russian Banana
  • 1 1/2 cups water
  • 3 Tbsp EVOO
  • 1 clove garlic, finely chopped
  • 3 T chopped chives
  • 1 T chopped tarragon (rosemary is just as goood too)
4.7/5 (11 Votes)

Spring Salmon and Vegetable Salad

Spring Salmon and Vegetable Salad

By

Vanessa McNeil Rocchio, Southern Living MARCH 2013

  • 1/2 pound fresh asparagus
  • 1 cup sugar snap peas
  • 1 1/4 pounds skinless salmon fillets, cut into 2-inch chunks
  • 1/2 teaspoon table salt
  • 1/4 teaspoon black pepper
  • 6 cups chopped romaine lettuce hearts
  • 1/2 cup uncooked shelled fresh or frozen edamame, thawed
  • 1/4 cup sliced radishes
  • Creamy Herb Dressing
4.7/5 (9 Votes)

Almond Bark

Almond Bark

By

Make your own almond white chocolate bark treat at home

  • 1 cup whole blanched almonds
  • 1 teaspoon butter
  • 1 pound white chocolate
4/5 (2 Votes)

Avocado Sauce Dip

Avocado Sauce Dip

By

To make the Avocado Sauce, pulse the avocado, sour cream, milk and lime juice in a food processor until creamy

  • Avocado Sauce:
  • 1 ripe avocado, peeled
  • 2 tablespoons light sour cream
  • 2 tablespoons milk, plus more to thin sauce if necessary
  • Juice of half a lime
  • 4 cilantro sprigs, stemmed and chopped
  • Salt
5/5 (3 Votes)

Deep Dark Chocolate Brownies

Deep Dark Chocolate Brownies

By

Preheat oven to 350 degrees F

  • 1 1/4 cups all-purpose flour
  • 2 tablespoons dark or regular unsweetened cocoa powder
  • 1 teaspoon kosher salt
  • 11 ounces quality dark chocolate (60-72%), coarsely chopped
  • 1 cup unsalted butter (2 sticks), cut into 1 inch cubes
  • 1 teaspoon instant espresso coffee powder
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 5 eggs, room temperature
  • 2 teaspoons vanilla
4.4/5 (16 Votes)

Chicken Cutlets with Tarragon-Mustard Sauce

Chicken Cutlets with Tarragon-Mustard Sauce

By

1. Heat a large skillet over medium heat

  • 1 tablespoon extra-virgin olive oil
  • 1 pound chicken breast cutlets (about 4 cutlets)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons chopped shallots
  • 1 teaspoon all-purpose flour
  • 1/2 cup dry white wine
  • 1/4 cup light sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon finely chopped fresh tarragon
5/5 (3 Votes)

Roasted Sunchokes

Roasted Sunchokes

By

When crisped in a high-heat oven, paper-thin sunchoke skin is a real treat--just make sure to scrub the knobby root...

  • 1 1/4 pounds small sunchokes, scrubbed and halved lengthwise
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 8 garlic cloves
  • 4 rosemary sprigs
4.3/5 (3 Votes)