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    You are in: Home / Cookbooks / Jackie's Rookie Roster
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    772 recipes in

    Jackie's Rookie Roster

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    Displaying up to 20 pages of results. To see all results, or register.

    This is like antipasto in a bowl! What's also nice about this is that it's a quick toss in the salad bowl. The dressing ingredients are tossed with the salad, which makes it so much quicker!

    Recipe #513503

    I was so fortunate to have all these flavorful ingredients on hand, which made for a lovely (and quick) dinner. The brininess of the olives and capers was a pleasant reminder of warmer climates on a cold January night!

    Recipe #513469

    This is a recipe I've had for at least 30 years. My sister gave it to me way back when. I've tweaked it just a bit. Brown rice makes this super healthy, but I also like to use an arborio rice sometimes for a change of pace. This actually goes a long way and fills you up pretty well. Great for the diet-conscious.

    Recipe #513467

    I had made baked potatoes for another recipe and only needed the potato pulp. Thankfully, I showed some forethought by freezing the potato skins, thinking I could use them at a later time. Well, Super Bowl Sunday came around, and I thought it was the perfect time to defrost them and see what I could do with them. They came out super tasty and were a big hit!

    Recipe #513461

    I was going through the freezer the other day, checking to see what I had and what needed to be used soon. I found half of a cooked split chicken breast and an 8-inch stick of andouille sausage. I thought they would go nicely in a jambalaya, and then went to rummage through the fridge and the pantry for other ingredients. I only had arborio rice, which worked out nicely, and the rest of the ingredients were foraged from the fridge, as well as the pantry. It came out pretty good, so I thought I would share the recipe. (Of course, you can switch out the chicken and sausage for pretty much any proteins you have to use up!)

    Recipe #512608

    It started snowing the other day, and I couldn't get to the grocery store. I took a look through the refrigerator and the pantry to see what I could scavenge up for dinner. I didn't quite have all the ingredients for our favorite lasagna, but I was able to improvise with what I had on hand, and was rewarded with a delicious dinner.

    Recipe #512610

    A nice change of pace on game day, or for entertaining in general! Sure to impress. This goes especially nicely with sweet potato chips.

    Recipe #507238

    In May 2013, New York chef Dominique Ansel introduced his hybrid croissant-donut to the world, and it's not been the same since! People wait on line for hours to taste one of his delectable delights. Luckily, making them is not as difficult as one would think.

    Recipe #507239

    This makes the ultimate gift during the holiday seasons, and the ultimate treat at any other time! I believe the flavor combination of white chocolate, orange, and cranberry was popularized by Starbucks, and this is another great version of the combination!

    Recipe #497818

    These are fantastic during the holidays and also make a wonderful gift!

    Recipe #497820

    Served with some soup, this has the making of a splendid supper for 2.

    Recipe #502491

    Whip up this easy recipe with ingredients you have on hand.

    Recipe #502693

    Callaloo is Jamaican dish of greens. If you can't find it fresh, use spinach or other hearty greens.

    Recipe #502694

    This can also be adapted for pork, seafood or even tofu. For the best flavor, try using whole allspice berries and black peppercorns and crush them with the bottom of a heavy pot or in a coffee mill before adding to the food processor.

    Recipe #502695

    Since the Mediterranean area is rich in honey, nuts, and citrus fruits, it is no wonder that these are the main ingredients in the traditional Greek dessert, Baklava. One of the sweetest pastries you can imagine, these diamond-shaped delights are made by layering phyllo pastry dough with a chopped walnut and almond mixture,l then flavored with a touch of honey, citrus, and cinnamon. It is perfect with coffee after a meal. A tiny piece will go a long, long way! Be sure to make Baklava with sweet (unsalted) butter. Then for a different twist, substitute cognac for some of the water in the honey syrup, and a handful of finely chopped pistachio nuts for some of the walnuts. Just before baking, add a sprinkling of sesame seeds on top for another twist.

    Recipe #502724

    This homemade Swedish rye bread is easy to make if you follow the step-by-step directions. It is a traditional bread of Sweden - laced with brown sugar, molasses, caraway seeds, and orange peel. Try it toasted with lots of sweet butter or sprinkle it with grated Cheddar cheese and broil until cheese is melted and browned. It's also good for a simple ham and cheese sandwich!

    Recipe #502725

    Here's a way to transform a roasting chicken into an exotic feast. Gild it with spices like ginger, parsley, turmeric and cinnamon and surround it with a redolent chicken-onion-raisin mixture. A one-dish delight (and what an aroma)! The long preparation time is due to the overnight soaking method of the chickpeas, as well as the long, slow cooking time.

    Recipe #502731

    This recipe hails from New Orleans, where seafood is a staple. Whole, fresh red snapper, filled with a simple bread stuffing (seasoned with green onion, parsley, salt and and pepper) is then baked and basted with a Creole sauce of tomatoes, celery, onion, green pepper, garlic, bay leaf, and more. Garnished with parsley and some Creole sauce on the side, this makes for a stunning presentation. It is imperative that you select only the freshest fish. Look for clear eyes, bright tight scales and shiny skin, firmness and little to no "fishy" smell. Wrap loosely with foil or waxed paper, refrigerate, and cook within one day.

    Recipe #502785

    Rhubarb is popular in Norway, used in cooking and eaten raw with sugar. This is a variant of a basic Norwegian recipe.

    Recipe #502918

    When an inexpensive cut of lamb is given exotic treatment, it becomes interesting enough to serve on special occasions. Cubes of lamb shoulder are simmered with ginger, turmeric and tomatoes, then combined with raisins and almonds. This recipe is especially good for people who like to entertain but also work full-time because it can be made ahead and reheated just before serving.

    Recipe #502957

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