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Recipes
CHICKEN A LA ROMANO
By Janes_kitchen
lightly dredge chicken breasts in flour saute in little vegie oil until lightly browned drain well add 1
- 4 chicken breasts, skinned & boned,
- sliced into 1/4" strips
- flour
- vegie oil
- 1 tsp butter
- 3 cloves garlic, chopped fine
- 2 green onions, chopped
- 1 C thinly sliced mushrooms
- 1/2 C quartered artichoke hearts, canned
- or frozen
- 8 black olives
- 1 tomato, sliced into 8 wedges
- 1/4 C white wine
- 1/2 C cream
- 1 1/2 tsp chopped fresh basil
- 1/4 LB fresh fettucine, cooked al dente
Curry Cheese Spread
By Janes_kitchen
in sm. mixing bowl, beat cream cheese & curry until smooth spread in ungreased 9" pie plate top w/ chutney
- 2 pkgs (8oz each) cream cheese, softened
- 1 1/2 tsp curry powder
- 1 jar (8oz) chutney
- 1 C chopped pecans
- 1/2 C crumbled cooked bacon
- toasted bread or assorted crackers
Big Sky Chicken-Salad Sandwiches
By Janes_kitchen
In a bowl, combine almonds, pecans, pineapple, cranberries, and orange segments, tossing to blend
- 1/2 cup slivered almonds
- 1/2 cup chopped pecans
- 1/2 cup pineapple tidbits, drained
- 1/2 cup dried cranberries
- 1/2 cup mandarin orange segments, drained
- 1/2 cup mayonnaise
- 1/2 cup honey mustard
- 1/4 cup apricot preserves
- 2 cups chopped cooked chicken
- 12 slices Big Sky white bread
- Lettuce leaves
Deviled Egg Cups
By Janes_kitchen
crisp shells in 350 oven for 5 min let cool in food processor, puree eggs, mayo & lemon juice season fill shell
- 1 box (1.9oz) mini phyllo shells
- 4 hard-boiled eggs
- 2 TBL mayo
- 2 tsp fresh lemon juice
- hot smoked paprika
Stir-fry rice noodles with shredded chicken
By Janes_kitchen
Soak the rice sticks in warm water for 30 minutes or until they turn soft and drain
- 8 oz rice sticks (about half a package)
- 3 garlic cloves
- Scallions
- 2 tbsp sesame oil
- 2 cup bean sprouts
- 2 eggs
- 1 chicken breast - cooked & shredded
- 4 tbsp soy sauce
- 2 tbsp citrus soy sauce
- 4 tbsp water
- 1 tbsp sugar
- 1 tsp black pepper