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Recipes
BAKED POTATOE CASSEROLE
By Janes_kitchen
in very lg. bowl, combine potatoes & bacon in another lg
- 5 LBS red potatoes, cooked & cubed
- 1 LB sliced bacon, cooked & crumbled
- 1 LB cheddar cheese, cubed
- 4 C (16oz) shredded cheddar cheese
- 1 lg. onion, finely chopped
- 1 C mayo
- 1 C (8oz) sour cream
- 1 TBL minced chives
- 1 tsp salt
- 1/2 tsp pepper
Pacific Cobb Salad
By Janes_kitchen
place lettuce on plates & arrange 1st 6 ingredients in rows over lettuce top w/ dressing garnish w/ lemon s
- 4 TBL chopped black olives
- 1/2 C diced tomato
- 1/2 C bay shrimp
- 1/2 C blue cheese
- 1/2 avocado, diced
- 4 slices cooked bacon, crumbled
- 2 C (or more) chopped lettuce
- 2 lemon slice
- 1/2 C Cobb dressing (see recipe)
Chicken Asparagus Roll-Ups
By Janes_kitchen
Preheat oven to 475 degrees F (245 degrees C)
- 1/2 cup mayonnaise
- 3 tablespoons Dijon mustard
- 1 lemon, juiced and zested
- 2 teaspoons dried tarragon
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 16 spears fresh asparagus, trimmed
- 4 skinless, boneless chicken breast halves
- 4 slices provolone cheese
- 1 cup panko bread crumbs
Grilled Salmon Fillet
By Janes_kitchen
place fish, skin side down, in disposable foil pan combine all ingredients, except parmesan pour over fish sprin
- 1 salmon fillet (abt 1 LB)
- 2 TBL lemon juice
- 2 TBL red wine vinegar
- 2 tsp grated lemon peel
- 1 1/2 tsp dried basil
- 1 tsp garlic powder
- 1 tsp soy sauce
- 1 1/2 tsp grated parmesan cheese
- dash pepper
Mini Cheese Balls
By Janes_kitchen
in lg. bowl, combine cream cheese, cheddar cheese & soup mix roll into bite-size balls place wooden pick in top
- 1 *8oz) pkg. cream cheese, softened
- 1 C shredded sharp cheddar cheese
- 1 TBL onion soup & dip mix
- 1/2 C finely chopped pecans
Potatoes Au Gratin, Crispy
By Janes_kitchen
Preheat oven - 375. Arrange potatoes & 1 C French fried onions in greased 13" X 9" x 2" baking dish
- 4 baking potatoes, peeled & sliced
- 1/8 " thick ( 2-1/2LBS)
- 2 C French's French Fried Onions,
- divided
- 2 C half-and-half cream
- 3/4 C ricotta cheese
- 3/4 tsp salt
- 1/4 tsp garlic powder
- 1/8 tsp pepper
- 3/4 C shredded white cheddar
Roasted Zucchini & Pesto
By Janes_kitchen
place a baking sheet on middle rack of oven preheat oven to 500 toss zucchini w/ oil in lg
- 2 LBS zucchini (abt 4 medium)
- trimmed & cut into 1" chunks
- 1 TBL olive oil
- 2 tBL prepared pesto
- salt to taste
- freshly ground pepper to taste
Root Beer Pulled Pork Sandwiches
By Janes_kitchen
Place roast in a 4- or 5-qt
- 1 boneless pork shoulder butt roast (3 to 4 pounds)
- 1 can (12 ounces) root beer or cola
- 1 bottle (18 ounces) barbecue sauce
- 12 kaiser rolls, split
Crispy Marshmallow Balls
By Janes_kitchen
Line trays with waxed paper
- 4 cups crispy rice cereal
- 1 (14 ounce) can sweetened condensed milk
- 1 cup margarine
- 30 individually wrapped caramels, unwrapped
- 1 (16 ounce) package large marshmallows
Pork Verde - slow-cooked
By Janes_kitchen
place carrots in 5-qt slow cooker cut roast in 1/2 place in slow cooker add beans, enchilada sauce & cilantro c...
- 3 med. carrots, sliced
- 1 boneless pork shoulder roast (3-4 LBS)
- trimmed
- 1 can (15oz) black beans, rinsed &
- drained
- 1 can (10oz) green enchilada sauce
- 1/4 C minced fresh cilantro
- 1 TBL cornstarch
- 1/4 C cold water
- hot cooked rice