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Recipes
Pasta Chicken Salad
By Janes_kitchen
grill chicken, covered over med
- 1 boneless skinless chicken breast
- half (6oz)
- 3/4 C uncooked bow tie pasta
- 3 C italian-blend salad greens
- 1/2 C water-packed artichoke hearts,
- rinsed & drained
- 8 pitted ripe olives
- 2 TBL chopped oil-packed sun-dried tomatoes
- 1/4 C prepared italian salad dressing
- 2 TBL chopped walnuts
- 2 TBL grated parmesan cheese
Asian Salmon
By Janes_kitchen
Make several shallow slashes in the skinless side of the salmon fillets
- 1 pound salmon fillets, with skin
- 1 tablespoon olive oil
- 2 tablespoon rice vinegar
- 2 tablespoon soy sauce
- 1 TBL packed brown sugar
- 2 clove garlic, minced
- 1 pinch ground black pepper
- 2 tablespoon minced onion
- 1 TBL sesame oil
- 1 cup long-grain white rice
- 1/2 teaspoon dried dill weed
- 1-1/2 cups water
Cajun Pecan Catfish
By Janes_kitchen
In a small bowl, combine the oil, lemon juice, Cajun seasoning and thyme
- 2 tablespoons olive oil
- 2 teaspoons lemon juice
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon dried thyme
- 1/3 cup finely chopped pecans
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon dry bread crumbs
- 1 tablespoon dried parsley flakes
- 4 catfish fillets (6 ounces each)
Make Ahead Scrambled Eggs
By Janes_kitchen
Easy, creamy, cheesy eggs, and best of all, you make them the night before! Double or triple the recipe and you’v
- 12 whole eggs
- 1/2 cups half-and-half, or heavy cream
- 2 tablespoons butter
- 1 cup sour cream
- 1/4 teaspoons salt
- 1/8 teaspoons white pepper
- 3/4 cup shredded cheddar cheese
- 1/2 pound bacon, about 6 slices, cooked & chopped
Sauteed Chicken Breasts with Salsa Verde
By Janes_kitchen
put 1st 6 ingredients + 1/2 tsp of the salt & 1/8 tsp of the pepper into food processor or blender pulse ju...
- 2/3 C lightly packed flat-leaf parsley
- leaves
- 3 TBL drained capers
- 3 cloves garlic, 1 whole, 2 minced
- 4 tsp lemon juice
- 1 tsp anchovy paste
- 1/2 tsp dijon mustard
- 34 tsp salt
- 1/4 tsp ground black pepper
- 1/2 C + 1 TBL olive oil
- 4 boneless, skinless chicken breasts
- abt. 1 1/3LBS in all
- 1/4 tsp dried thyme
TOFFEE CHOCOLATE CHIP COOKIES
By Janes_kitchen
mix wet ingredients well add dry ingredients don't over mix add toffee & choc don't over mix bake at 300
- 1-1/4 C sugar
- 1/2 C brown sugar
- 3/4 C butter ( 1-1/2 sticks)
- 2 tsp vanilla extract
- 2 eggs
- 1 tsp salt
- 1 tsp baking powder
- 3/4 tsp baking soda
- 2 C flour
- 1 (10oz) pkg toffee bits
- 1-1/2 C choc. chips
Queso Fundido
By Janes_kitchen
Crumble chorizo into a 10-in
- pound uncooked chorizo
- 2 cups fresh or frozen corn, thawed
- 1 large red onion, chopped
- 1 poblano pepper, chopped
- 8 ounces fresh goat cheese, crumbled
- 2 cups cubed Monterey Jack cheese
- 1 cup cubed pepper jack cheese
- 1 large tomato, seeded and chopped
- 3 green onions, thinly sliced
- Blue tortilla chips
Orange Sorbet
By Janes_kitchen
Combine 2 1/2 C water & sugar in saucepan - bring to a boil
- 2 1/2 C water
- 1 C sugar
- Orange rind strips from 2 oranges
- 2 2/3 C fresh orange juice
- 1/3 C fresh lemon juice
Moist Drumsticks
By Janes_kitchen
place drumsticks in 5-qt slow cooker in sm
- 3 LB chicken drumsticks, skin removed
- 1 can (8oz) tomato sauce
- 1/2 C soy sauce
- 1/4 C packed brown sugar
- 1 tsp minced garlic
- 3 TBL cornstarch
- 1/4 Cold water
Country-Style Chicken
By Janes_kitchen
flatten chicken to 1/2" thickness in shallow bowl, combine bread crumbs, parmesan & soup mix dip chicken...
- 6 boneless chicken breast halves
- (6-oz each)
- 1 egg
- 1 TBL water
- 3/4 C dry bread crumbs
- 1/4 C grated parmesan cheese
- 1 envelope onion soup mix
- 1 TBL butter, melted
- 1 pkg (4.7-oz) broccoli cheddar rice
- & sauce mix