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Recipes
Crab Bisque
By Janes_kitchen
combine all ingredients add cream last heat to serving temp do not let soup boil
- 1 1/2 cans cream of tomato soup
- 1 1/2 cans split pea soup
- 2 1/2 pints heavy cream
- 1/3 C dry sherry
- 1 LB (or 2 7-oz cans) crabmeat
- freshly grd. black pepper to taste
Pecan Lemon Loaf
By Janes_kitchen
in lg. mixing bowl, cream butter & 1 C sugar until light & fluffy add eggs - mix well combine flour, baking pow...
- 1/2 C butter, softened
- 1 1/2 C sugar, divided
- 2 eggs
- 2 C all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 C sour cream
- 1 C chopped pecans, toasted
- 1 TBL grated lemon peel
- 1/4 C lemon juice
PEANUT BUTTER COOKIES
By Janes_kitchen
1st 5 ingredients (trhough peanut butter) mix really well, until dough becomes fluffy add eggs & vanilla extrac
- 3 sticks butter - softened
- 1-1/2 C sugar
- 1-3/4 C brown sugar
- 1/2 C canola or peanut oil
- 2 C + 1 TBL crunchy peanut butter
- 3 lg. eggs
- 2 tsp vanilla extract
- 3-3/4 C flour
- 1 TBL baking soda
- 1-1/2 tsp salt
Caribbean Chicken
By Janes_kitchen
place 1st 9 ingred. in blender or pro- cessor cover & process until smooth pour 1/2C into sm
- 1/2 C lemon juice
- 1/3 C honey
- 3 TBL canola oil
- 6 green onions, sliced
- 3 jalapeno peppers, seeded & chopped
- 3 tsp dried thyme
- 3/4 tsp salt
- 1/4 tsp gr. allspice
- 1/4 tsp grd. nutmeg
- 6 boneless skinless chicken breast
- halves ( 1 1/2LBS)
Dill Lemon & Caper Sauce
By Janes_kitchen
heat butter in stainless sauce pan add shallots - saute until soft add capers & sherry - heat to simmering add l
- 1 oz butter
- 1 oz shallots, pared, minced
- 2 oz capers, chopped
- 2 oz dry sherry
- 3 oz clam juice
- 1 oz lemon juice
- 6 oz heavy cream
- 2 oz buter, chilled
- 1 TBL dill weed, chopped
- S & P to taste
MOLASSES SPICE COOKIES
By Janes_kitchen
mix sugar & shrotening really well 4-5 min until light & fluffy add molasses & egg mix really well again c
- 1 C sugar
- 3/4 C shortening
- 1/4 C molasses
- 1 egg
- 2 C flour
- 2 tsp baking soda
- 1 tsp grd. cinnamon
- 1 tsp grd. cloves
- 1 tsp grd. ginger
- 1/4 tsp dry mustard
- 1/4 tsp salt
Classic Pan Gravy
By Janes_kitchen
START THE STOCK 30 MIN. INTO TURKEY'S COOKING TIME SO EVERYTHING WILL BE READY AT SAME TIME combine 1st 8 ingred...
- 4 C water
- 1/2 C parsley sprigs
- 1 tsp black peppercorn
- 2 med carrots, each cut into 3 pieces
- 1 lg. onion, cut into 8 wedges
- 1 bay leaf
- 1 (14-1/2oz) can chicken broth
- reserved turkey neck & giblets
- 1/4 C dry white wine
- 3 TBL flour
- 3 TBL reserved turkey drippings
- 1/4 tsp salt
- 1/4 tsp freshly grd black pepper
Chicken-Zucchini Casserole
By Janes_kitchen
preheat oven to 350 coat 9x13" baking dish w/ nonstick spray bring broth to boil in sm
- CHEDDAR MIXTURE:
- ZUCCHINI MIXTURE;
- 1 1/4 C chicken broth
- 2/3 C chopped zucchini (2 1/LB0
- 1 C diced onion
- 1/2 C water
- 2 cloves garlic, minced
- 3 lg. eggs, beaten
- 1 1/4 C shredded sharp cheddar cheese
- (5-oz)
- 3/4 C sour cream
- 1/2 C milk
- 1/2 C milk
- 1/2 C shredded parmesan cheese, divided
- 1 tsp dried italian seasoning
- 1 tsp kosher salt
- 1 tsp tabasco sauce
- 1/4 tsp gr. black pepper
- 1 TBL olive oil
- 8 boneless, skinless chicken thighs
- kosher salt & black pepper
CRAB MOLD
By Janes_kitchen
heat soup disolve gelatin in water mix soups & gelatin together - cool slightly combine w/ other ingredient
- 1 can cream of celery soup
- 8-oz cream cheese
- 1 envelope know gelatin
- 3 TBL cold water
- 7 -oz can crab
- 1 green onion - minced
- 1 C chopped celery
- 1 C mayo
CRUSTY POTATO CASSEROLE
By Janes_kitchen
peel potatoes & shred - should have 8C add enough water to cover potatoes preventing discoloration until al...
- 5 lg. baking potatoes
- water
- 1/4 C (1/8LB) butter or marg
- 1 C milk
- 2 lg onions, chopped
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 4 eggs, lightly beaten
- paprika