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Tangy Broccoli Salad

Tangy Broccoli Salad

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In a large bowl, combine fish sauce, serrano pepper, cashews, rice vinegar, vegetable oil, and sugar; set aside

  • 2 tablespoons fish sauce
  • 1 serrano chile pepper, thinly sliced*
  • 1/2 cup dry roasted cashews
  • 1/3 cup rice vinegar
  • 1/4 cup vegetable oil
  • 2 teaspoons sugar
  • 1 bunch broccoli, about 1 1/2 pounds total
  • 1/4 cup dried apricots, thinly sliced
4.7/5 (6 Votes)

Fig and Strawberry Tart

Fig and Strawberry Tart

By

1. Make the crust: Pulse flour, granulated sugar, and 1/2 teaspoon salt in a food processor until combined

  • FOR THE CRUST
  • 1 1/4 cups all-purpose flour, plus more for surface
  • 1/2 teaspoon granulated sugar
  • Salt
  • 1 stick cold unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water
  • FOR THE FILLING
  • 3/4 cup blanched hazelnuts, toasted
  • 1/2 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon finely grated lemon zest
  • Salt
  • 1 stick unsalted butter, cut into small pieces
  • 2 tablespoons Armagnac or other brandy, such as Cognac
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 8 ounces figs (about 7), trimmed and halved lengthwise
  • 8 ounces strawberries (1 1/2 cups), halved if large
  • Garnish: whipped cream
5/5 (1 Votes)

Tilapia & Sweet Potato Chips

Tilapia & Sweet Potato Chips

By

Position racks in the upper and lower thirds of the oven and preheat to 475 degrees

  • 1 1/2 pounds sweet potatoes, cut lengthwise into thin wedges
  • 1 1/2 tablespoons canola oil
  • 2 teaspoons sweet smoked paprika
  • 2 egg whites
  • 1 cup panko
  • 3 tablespoons minced flat-leaf parsley
  • 4 tilapia fillets (4 oz. each), cut lengthwise in half
  • 1/2 cup mayonnaise
  • 17 bread-and-butter pickle sliced--5 minced and 1 tbsp. pickle juice
  • 1 tablespoon capers, minced
  • 1 small lemon, quartered
4.7/5 (10 Votes)

Pancetta-Wrapped Beef Tenderloin with Whipped Horseradish Cream

Pancetta-Wrapped Beef Tenderloin with Whipped Horseradish Cream

By

Buy pancetta, or Italian bacon, freshly sliced from the deli department

  • 1 (5- to 6-lb.) beef tenderloin, trimmed
  • 2 teaspoons kosher salt
  • 1 teaspoon coarsely ground pepper
  • 3 tablespoons olive oil, divided
  • 14 very thin pancetta slices
  • Wax paper
  • 3 garlic cloves, minced
  • 2 tablespoons chopped fresh rosemary
  • Kitchen string
  • Whipped Horseradish Cream
4.3/5 (3 Votes)

Chocolate-Pecan Mousse Tart

Chocolate-Pecan Mousse Tart

By

You can make and freeze crust ahead of time; thaw in fridge overnight before preparing the filling

  • CRUST
  • 1/2 cup butter, softened
  • 1/2 (8-oz.) package cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon table salt
  • 1/2 cup finely chopped toasted pecans
  • Vegetable cooking spray
  • MOUSSE
  • 1 (12-oz.) package semisweet chocolate morsels
  • 2 1/2 cups heavy cream, divided
  • 1 tablespoon bourbon
  • 1 teaspoon vanilla extract
  • 1/2 cup coarsely chopped toasted pecans
4.8/5 (12 Votes)

Mango-Carrot Cake

Mango-Carrot Cake

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1. Preheat oven to 350 degrees F

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 1/4 cups refrigerated mango juice blend (such as Odwalla Mango Tango or Naked Juice Mighty Mango)
  • 3 cups finely shredded carrot
  • Carrot ribbons*
  • 1 8 ounce package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla
  • 4 cups powdered sugar
4.6/5 (10 Votes)

Polenta Arancini

Polenta Arancini

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Bring stock and milk to low simmer in a saucepan over medium heat

  • 2 2 2 cups chicken or vegetable stock
  • 2 2 2 cups whole milk
  • 1 1/4 1 1/4 1/4 cups quick cooking polenta
  • Salt
  • 1 1/2 1 1/2 1 1/2 teaspoons coarse black pepper
  • 1/8 1/8 About 1/8 teaspoon freshly grated nutmeg
  • 4 4 4 tablespoons butter, cut into pieces
  • 1 1/2 1 1/2 1/2 cups freshly grated Parmigiano-Reggiano cheese, divided
  • 2 2 2 tablespoons Acacia (light in color and flavor) honey
  • 1 about 1 cup
  • 3 3 3 eggs, beaten
  • 2 2 2 cups Italian plain breadcrumbs
  • 2 2 2 tablespoons citrus zest, orange or lemon
  • small handful A small handful parsley, finely chopped
  • Frying oil, such as safflower, canola or light/clear olive oil
0/5 (0 Votes)

Blackberry Cornbread Muffins

Blackberry Cornbread Muffins

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Preheat oven to 450°. Stir together cornmeal and sugar in a large bowl; make a well in center of mixture

  • 2 cups self-rising white cornmeal
  • 1/2 cup sugar
  • 5 large eggs
  • 1 (16-oz.) container sour cream
  • 1/2 cup butter, melted
  • 2 cups frozen blackberries
4.4/5 (12 Votes)

Applebee's Blonde Brownies

Applebee's Blonde Brownies

By

Preheat oven to 350 degrees

  • 2 cups flour
  • 1 tsp. baking powder
  • 3 /4 tsp. salt
  • 1/4 tsp. baking soda
  • 1 1/4 sticks unsalted butter (10 Tbsp.)
  • 2 cups packed golden brown sugar
  • 2 large eggs
  • 2 tsp. vanilla
  • 3/4 cup chocolate chips
  • 3/4 cup chopped pecans
4.5/5 (8 Votes)

Squash Casserole

Squash Casserole

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Preheat oven to 350°. Cook yellow squash and sweet onion in boiling water to cover in a Dutch oven 8 minutes or ju...

  • 4 pounds yellow squash, sliced
  • 1 large sweet onion, finely chopped
  • 1 cup (4 oz.) freshly shredded Cheddar cheese
  • 1 cup mayonnaise
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon garlic salt
  • 1 teaspoon freshly ground pepper
  • 2 large eggs, lightly beaten
  • 2 cups soft, fresh breadcrumbs, divided
  • 1 1/4 cups freshly shredded Parmesan cheese, divided
  • 2 tablespoons butter, melted
  • 1/2 cup crushed French fried onions
4.3/5 (3 Votes)