Janes_kitchen's profile page
Recipes
Empanadas con Questo
By Janes_kitchen
preheat oven to 400 toss beef w/ cajun spices, oregano, S & P to coat saute beef in oil in saute pan over med...
- SAUCE:
- 1/2 LB beef sirloin steak, trimmed & cut into 1/4" cubes
- 1/2 tsp cajun spice blend
- 1/2 tsp dried oregano leaves
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 TBL vegie oil
- 1/4 C diced onion
- 1/4 C frozen corn kernels
- 1/4 C thick style salsa
- 2 TBL beef broth
- 1 TBL tomato paste
- 1 box frozen puff pastry (17oz) thawed
- 1 egg
- 1 TBL water
- 1 TBL unsalted butter
- 1 TBL flour
- 1 C whole milk
- 1 C shredded pepper jack cheese
Eggplant Parmesan
By Janes_kitchen
in dutch oven over med heat, cook garlic in oil of 1 min stir in tomatoes, olives, basil, capers, pepper flakes & p...
- 3 garlic cloves, minced
- 1/3 C olive oil
- 2 cans (28-oz each) crushed tomatoes
- 1 C pitted ripe olives, chopped
- 1/4 C thinly sliced fresh basil leaves or 1 TBL dried basil
- 4 TBS capers, drained
- 1 tsp crushed red pepper flakes
- 1/4 tsp pepper
- EGGPLANT
- 1 C flour
- 4 eggs, beaten
- 3 C dry bread crumbs
- 1 TBL garlic powder
- 1 TBL minced fresh oregano or 1 tsp dried oregano
- 4 sm. eggplants 9abt 1 LBS each) peeled & cut lengthwise into 1/2" slices
- 1 C olive oil
- CHEESE
- 2 eggs beaten
- 2 cartons (15oz each) ricotta cheese
- 1-1/2 C shredded parmesan cheese, divided
- 1/2 C thinly sliced fresh basil leaves or 2 TBL dried basil
- 1/2 tsp pepper
- 8 C (32oz) shredded mozzarella cheese
Strawberry Applie Cream Pops
By Janes_kitchen
in lg. bowl, combine all ingredients fill each mold or cup with 1/4 C yogurt mixture top with holders or insert st
- 2 C (16oz) strawberry yogurt
- 3/4 C thawed apple juice concentrate
- a0 popsicle molds or paper cups (3 oz each) & popsicle sticks
CARROT CAKE
By Janes_kitchen
mix all of cake ingredients together pour int greased & floured 9x13" pan bake @350 abt
- FROSTING:
- 1 C crushed pineapple (drained)
- 2 C grated carrots
- 1 C coconut
- 1/2 C walnuts
- 1 1/4 C salad oil
- 2 tsp cinnamon
- 2 C sugar
- 4 eggs - beaten
- 2 C flour
- 1/2 tsp salt
- 1 tsp soda
- 2 tsp baking powder
- 2 C powdered sugar
- 1/4 C butter
- 3 oz cream cheese
- 1 tsp vanilla
- 1 TBL milk
tex-mex chili
By Janes_kitchen
in lg. skillet, brown beef in oil in batches add garlic to pan cook & stir for 1 min transfer to 6-qt slow cooke
- 3 lbs. beef stew meat
- 1 TBL canola oil
- 3 garlic cloves, minced
- 3 cans (16oz each) kidney beans, rinsed & drained
- 3 cans (15oz each) tomatoe sauce
- 1 can (14-1/2oz) diced tomatoes, undrained
- 1 C water
- 1 can (6oz) tomato paste
- 3/4 C salsa verde
- 1 envelope chili seasoning
- 2 tsp dried minced onion
- 1 tsp chili powder
- 1/2 tsp crushed red pepper
- 1/2 tsp grd. cumin
- 1/2 tsp cayenne pepper
- shredded cheddar cheese
- minced fresh cilantro
Enchilada Beef
By Janes_kitchen
place onion in microwave-safe bowl cover & microwave on high 2-3 min or until tender crumble beef over onion & mi
- 1/2 C chopped onion
- 1 LB lean ground beef
- 1 C tomato juice
- 1 can tomato paste
- 1 can (4oz) chopped green chilies, drained
- 2 TBL + 2 tsp enchilada sauce mix
- 2 C (8oz) shredded monterey jack cheese, divided
- 1/2 C coarsely crushed corn chips
- additional corn chips
Chicken Enchilada Bake
By Janes_kitchen
in greased 13X0" baking dish, layer 1/2 of chicken, enchilada sauce, sour cream, tortillas & cheeses repeat laye
- 4-1/2 C cubed cooked rotisserie chicken
- 1 can (28-oz) green enchilada sauce
- 1-1/4 C (10-oz) sour cream
- 9 corn tortillas (6") cut into 1-1/2" pieces
- 4 C (16-oz) shredded jack cheese
Simple Sloppy Joe
By Janes_kitchen
in lg. skillet, cook beef over med heat until meat is no longer pink drain stir in remaining ingredients bring to
- 1-1/2 LBS grd beef
- 1 can (10oz) diced tomatoes & green chilies, undrained
- 1 can (6oz) tomato paste
- 1/4 C ketchup
- 2 TBL brown sugar
- 1 TBL spicy brown mustard
- 1/4 tsp salt
- 6 sandwich buns, split
CHEESE BALL
By Janes_kitchen
mix all cheeses in bowl (wooden) which has been rubbed w/ garlic add worcheshire sauce, w/2 C nuts, w/
- 2 pkg (lg) cream cheese - softened
- 1/4 LB sharp cheddar cheese - grated
- 1 sm wedge blue cheese
- 1 TBL worchestshire sauce
- garlic to suit taste
- 3/4 C parsley
- 1 C chopped pecans
Chicken Salsa Verde Bake
By Janes_kitchen
preheat oven to 375 in lg
- 2 TBL vegie oil
- 2 1/2 LB skinless, boneless chicken
- breasts
- 2 16-oz jars salsa verde
- 1 15-oz can kidney beans, rinsed &
- drained
- 1 onion - finely chopped
- 1 C sour cream
- 3 C crushed tortilla chips
- 1 8-oz bag shredded mexican style
- cheese