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Recipes
Turkey with Herbes de Provence and Citrus
By jeknudson
Position the rack in the lowest third of the oven and preheat to 400 degrees F
- 1 (14 to 15-pound) 1 (14 to 15-pound) turkey, neck and giblets reserved
- 1 1 orange, cut into wedges
- 1 1 lemon, cut into wedges
- 1 1 onion, cut into wedges
- 6 6 fresh rosemary sprigs
- 6 6 fresh sage sprigs
- 6 6 fresh oregano sprigs
- 7 tablespoons 7 tablespoons unsalted butter
- 2 tablespoons 2 tablespoons herbes de Provence
- 1 tablespoon 1 tablespoon olive oil
- 1 1/2 teaspoons 1 1/2 teaspoons salt
- 1 1/2 teaspoons 1 1/2 teaspoons freshly ground black pepper
- 6 cups 6 cups canned low-salt chicken broth (approximate amount)
- 1/3 cup 1/3 cup all-purpose flour
- ns slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve with turkey.
Beef and Mushroom Stroganoff
By jeknudson
Robin Bashinsky, Cooking Light APRIL 2013
- 5 ounces uncooked wide egg noodles
- 1 tablespoon canola oil
- 1 pound beef tenderloin, trimmed and cut into 1-inch pieces
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 cup thinly sliced leek
- 1 tablespoon chopped fresh thyme
- 2 teaspoons minced garlic
- 1 (6-ounce) package presliced shiitake mushrooms
- 1 tablespoon all-purpose flour
- 1/2 teaspoon hot paprika
- 1 cup unsalted beef stock
- 1/2 cup light sour cream
- 2 tablespoons chopped fresh parsley
- Glazed Baby Carrots
Fresh Herb Pimiento Cheesecake
By jeknudson
1. Preheat oven to 325. Line 6 inch springform pan with parchment; coat with coking spray and place on baking shee...
- Cooking Spray
- 1/2 cup finely crushed sea salt pita crackers
- 1 Tbsp butter melted
- 3 (8 oz) packages cream cheese
- 3 Tbsp sour cream
- 1 egg
- 1/2 tsp lemon zest
- 4 tsp lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp ground pepper
- 1 (4 oz) jar diced pimientos, rinsed and drained
- 2 Tbsp chopped fresh chives
- 1 Tbsp chopped fresh parsley
- 2 tsp chopped thyme leaves
- Sea Salt pita crackers
Texas Skillet Cake
By jeknudson
Prepare the Cake: Preheat oven to 350°F
- 1 1/2 cups semisweet chocolate chips (about 10 oz.)
- 3/4 cup unsalted butter
- 4 large eggs
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup whole milk
- 1/4 cup unsweetened cocoa
- 2 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 cup toasted pecan halves, chopped
- Ice cream
Chicken-and-Wild Rice Skillet Casserole
By jeknudson
1. Bring 1/2 tsp. kosher salt and 1 qt
- 1 1/4 teaspoons kosher salt, divided
- 1 (6-oz.) container uncooked wild rice
- 3 tablespoons butter
- 1/3 cup all-purpose flour
- 1 cup milk
- 2 1/2 cups chicken broth
- 1 1/2 teaspoons dry mustard
- 3/4 teaspoon freshly ground black pepper, divided
- 1/2 cup finely chopped country ham or bacon
- 2 tablespoons olive oil, divided
- 1 cup chopped yellow onion
- 1 large carrot, finely chopped
- 8 ounces assorted fresh mushrooms, chopped
- 3 garlic cloves, finely chopped
- 2 tablespoons dry sherry or white wine
- 4 skinned and boned chicken breasts (about 1 1/4 lb.)
- Garnishes: fresh flat-leaf parsley, sliced almonds
Bucatini with Meyer Lemon Cream and Chives
By jeknudson
1. Cook pasta according to package directions, omitting salt and fat
- 8 ounces uncooked bucatini or linguine pasta
- 2 teaspoons grated Meyer lemon rind
- 1/4 cup fresh Meyer lemon juice (about 2 lemons)
- 1/4 cup heavy whipping cream
- 4 ounces skim ricotta cheese (about 1/2 cup)
- 1/4 cup finely chopped fresh chives
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 ounce Parmigiano
- Reggiano cheese, finely grated (about 1/4 cup)
Cashew Chicken Recipe
By jeknudson
In medium bowl combine 3 tablespoons cornstarch, 1/4 teaspoon pepper and 3/4 teaspoon salt and toss in chicken unt...
- 5 tablespoons cornstarch
- 1 tablespoon brown sugar
- 1-1/4 cups chicken broth
- 2 tablespoons soy sauce
- 1-1/2 pounds boneless skinless chicken breasts, cubed
- 3 tablespoons canola oil, divided
- 1/2 pound sliced fresh carrots
- 1 onion chopped
- 1 celery stalk chopped
- 4 green onions, sliced
- 1-1/2 teaspoons grated fresh gingerroot
- 1 can (8 ounces) sliced water chestnuts, drained
- 3/4 cup salted cashews
- Hot cooked rice
Horse Shoe Cheese Sauce for Sandwich
By jeknudson
Served best over the top of open faced ham steak sandwich
- 1/2 pound butter
- 1 tablespoon salt
- 1/4 to 1/2 pound flour
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dry mustard
- 1 quart plus 1 cup milk
- 3 tablespoons Worchestershire sauce
- 2 1/2 to 3 pounds chopped Old English Cheddar cheese
- 1 pint beer
Creamy Chicken Divan Soup
By jeknudson
1. Melt butter in a Dutch oven over medium-high heat; add onion, and sauté 5 to 6 minutes or until tender
- 2 tablespoons butter
- 1 medium-size sweet onion, chopped
- 1 garlic clove, chopped
- 1/4 teaspoon dried crushed red pepper
- 1 (48-oz.) container chicken broth
- 2 (12-oz.) packages fresh broccoli florets (about 12 cups)
- 1 (8-oz.) package cream cheese, cut into cubes
- 4 cups chopped cooked chicken
- 1 (8-oz.) block sharp Cheddar cheese, shredded
- Salt and pepper to taste
- Toasted slivered almonds (optional)
Slow Cooker Pepper Steak
By jeknudson
Sprinkle strips of sirloin with garlic powder to taste
- 2 pounds beef sirloin, cut into 2 inch strips garlic powder to taste
- 3 tablespoons vegetable oil
- 1 cube beef bouillon
- 1/4 cup hot water
- 1 tablespoon cornstarch
- 1/2 cup chopped onion
- 2 large green bell peppers, roughly chopped
- 1 (14.5 ounce) can stewed tomatoes, with liquid
- 3 tablespoons soy sauce
- 1 teaspoon white sugar
- 1 teaspoon salt