JenHall's profile page
Recipes
Italian Spinach Soup
By JenHall
haven't tried this yet
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons dried italian seasoning, crushed
- 2 tablespoons butter (olive oil?)
- 2 tablespoons dry sherry (optional)
- 2 14 oz. cans chicken broth
- 1 large potato, peeled & chopped
- 2 9 oz. packages fresh spinach or 1 1/4 lb. fresh spinach, washed & trimmed
- 2 cups watercress, tough stems removed
- 2 oz. Parmesan cheese, shaved
- 2 small tomatoes, quartered, seeded, & thinly sliced
Big-Batch Puttanesca Sauce
By JenHall
haven't tried this yet
- 3 28 ounce can diced tomatoes
- 1/2 6 ounce can (1/3 cup) tomato paste
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1/4 cup pitted kalamata olives, chopped
- 1/4 cup snipped fresh Italian (flat-leaf) parsley
- 2 tablespoons capers, drained
- 1 tablespoon anchovy paste
- 2 teaspoons dried basil, crushed
- 1/4 teaspoon cayenne pepper
- 1 pound fresh or frozen cooked shrimp, thawed, peeled and deveined
- 1/4 cup pitted kalamata olives, halved
- Hot cooked pasta or rice
- Shaved Parmesan cheese
Green Bean Salad
By JenHall
haven't tried this yet
- 12 oz. fresh green beans, trimmed
- 1/3 cup fresh parsley, coarsely chopped
- 4 green onions, sliced
- 2 stalks celery, chopped
- 2 Tbsp. olive oil
- 2 Tbsp. lime juice
- Lime wedges (optional)
Cabbage-Chicken Toss
By JenHall
1. Cut chicken into thin bite-size strips
- 4 medium skinless boneless chicken breast halves (1 pound total)
- 1 tablespoon cooking oil
- 4 cups shredded green cabbage
- 4 cups shredded red cabbage
- 4 cups shredded Napa cabbage
- 1 tablespoon finely shredded lemon peel
- 1 teaspoon salt
- 3/4 teaspoon pepper
Potato Topped Beef Bowl
By JenHall
haven't tried this yet
- 1 lb. ground beef
- 1 16-oz. pkg. frozen mixed vegetables
- 1 8-oz. pkg. shredded cheddar cheese (2 cups)
- 1/4 cup snipped fresh Italian (flat-leaf) parsley
- Salt and ground black pepper
- 2 cups instant mashed potato flakes
- 2 Tbsp. butter, melted
Cheesy Wild Rice Casserole
By JenHall
haven't tried this yet
- 1 6 ounce package long grain and wild rice mix
- 1 4 ounce can sliced mushrooms, drained
- 2 1/2 cups water
- 1 10 ounce package frozen chopped spinach
- 3/4 cup chopped onion
- 1 tablespoon butter or margarine
- 2 teaspoons prepared mustard
- 1/4 teaspoon ground nutmeg
- 1 8 ounce package cream cheese, cut into cubes
Hearty Chicken Noodle Soup
By JenHall
haven't tried this yet
- o 1 tablespoon olive oil
- o 1 onion, medium dice
- o 1 garlic clove, finely chopped
- o 1 leek (white and pale green parts only)
- o 3 carrots, peeled
- o 2 celery stalks
- o large fresh thyme sprig
- o Sea salt and freshly ground black pepper
- o 8 cups chicken stock or chicken broth
- o 1 cup dried wide egg noodles
- o 2 boneless skinless chicken breasts, cut into bite-size pieces
- o 3 tablespoons chopped fresh flat leaf parsley
- o 2 large eggs
Strawberry Sangria
By JenHall
haven't tried this yet
- 8 cups fresh strawberries, trimmed and halved
- 2/3 cup sugar
- 1/2 cup water
- 1 750 milli liter bottle white wine such as Sauvignon Blanc or Pinot Grigio
- 1 cup sliced fresh strawberries
- 2 cups sparkling water, chilled
- 1 orange, sliced
Olive Pepperoni Kabobs
By JenHall
haven't tried this yet
- 12 5-inch fresh rosemary stems
- 12 4-by-1-inch rectangles thinly sliced provolone cheese
- 12 2-inch diameter rounds thinly sliced pepperoni
- 12 pitted Kalamata olives
Toffee Butter Crunch
By JenHall
haven't tried this yet
- 1 cup butter
- 1 cup sugar
- 3 tablespoons water
- 1 tablespoon light-color corn syrup
- 3/4 cup milk chocolate pieces or semisweet chocolate pieces
- 1/2 - 3/4 cup chopped nuts, such as almonds, pecans, walnuts, and/or cashews, toasted