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Recipes
Lone Star Pot Roast
By Janes_kitchen
in dutch oven, brown roast in oil combine tomatoes, chilies, taco seasoning bouillon & sugar pour over roast
- 1 boneless beef chuck roast(3to 3-1/2LBS)
- 2 TBL cooking oil
- 1 can (14-1/2oz)tomatoes w/ liquid, cut up
- 1 can (4oz) chopped green chilies
- 2 TBL taco seasoning mix
- 2 tsp beef bouillon granules
- 1 tsp sugar
- 1/4 C cold water
- 3 TBL flour
Pecan-Crusted Chicken with Creamy Rosemary Sauce
By Janes_kitchen
preheat oven to 400 spray rimmed baking sheet w/ nonstick cooking spray place chicken betwn 2 sheets of plast...
- CREAMY ROSEMARY SAUCE:
- 2 boneless skinless chicken breasts,
- cut in 1/2 lengthwise
- 2 egg whites
- 2 tsp cornstarch
- 1 tsp lemon juice
- 2 C finely chopped pecans
- 1 C plain bread crumbs
- 2 TBL butter
- 1 C heavy whipping cream
- 1 tsp dried rosemary
- 1 TBL whole-grain mustard
- 1/4 tsp salt
Sweet 'n' Tangy Chicken
By Janes_kitchen
# n a 3-qt. slow cooker, combine onion and garlic; top with chicken
- 1 * 1 medium onion, chopped
- 1-1/2 * 1-1/2 teaspoons minced garlic
- 1 * 1 broiler/fryer chicken (3 pounds), cut up and skin removed
- 2/3 * 2/3 cup ketchup
- 1/3 * 1/3 cup packed brown sugar
- 1 * 1 tablespoon chili powder
- 1 * 1 tablespoon lemon juice
- 1 * 1 teaspoon dried basil
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 1/8 * 1/8 teaspoon hot pepper sauce
- 2 * 2 tablespoons cornstarch
- 3 * 3 tablespoons cold water
Louisiana Chicken & Beans Skillet
By Janes_kitchen
sprinkle chicken w/ cajun seasoning in lg
- 1-1/4 LBS boneless skinless chicken thighs or breasts - cut into 1" pieces
- 2 tsp cajun seasoning
- 1 med. onion, halved & sliced
- 1 tsp vegie oil
- 1 can (16-oz) red kidney beans, rinsed & drained
- 1 C (14-1/2oz) stewed tomatoes, undrained
- 4 C hot cooked rice
- hot pepper sauce, optional
Lemon-Herb Pasta
By Janes_kitchen
Cook pasta in boiling salted water according to package directions
- 6 oz. dried mafalda or bow-tie pasta
- 2 Tbsp. minced lemon zest
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. unsalted butter
- 2 Tbsp. chopped fresh oregano
Crab Rangoon
By Janes_kitchen
combine crabmeat w/ cream cheese & A-1 sauce, & garlic powder blend to a paste place heaping tsp on each w...
- 1/2 LB fresh crabmeat, drained & chopped
- 1/2 LB cream cheese, room temp
- 1/2 tsp A-1 sauce
- 1/4 tsp garlic powder
- 2 1/2-3 doz won ton wrappers
- 1 egg yolk - well beaten
- oil for deep frying
- chinese mustard and/or sweet & sour sauce
Summer Squash Casserole
By Janes_kitchen
preheat oven to 350 prepare rice according to pkg directions, substituting 1 3/4 C chicken stock for water add rem
- 2 C uncooked instant brown rice, minute
- 2 C chicken stock, divided
- 3/4 C reduced-fat sour cream
- 1/3 C sliced green onions
- 1 tsp garlic salt, divided
- 1/2 tsp grd. black pepper, divided
- 3/4 C thinly sliced zucchini
- 3/4 C thinly sliced yellow squash
- 3/4 C shredded reduced-fat sharp cheddar cheese
- 1/3 C finely crushed pita chips (Stacy's)
Walnut Zucchini Saute
By Janes_kitchen
Saute zucchini and walnuts in oil and butter in a large skillet until zucchini is tender
- 2 medium zucchini, cut into 1/4-inch slices
- 1/3 cup chopped Diamond of California® Walnuts
- 2 teaspoons olive oil
- 1 teaspoon butter
- 3 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Scalloped Sweet Potatoes with Lemon Ginger Cream
By Janes_kitchen
boil cream, sugar, lemon juice, ginger & salt in lg
- 3 C heavy cream
- 3/4 C sugar
- 1/3 C fresh lemon juice
- 2 tsp french ginger, minced
- 2 tsp kosher salt
- 8 C sweet potatoes, peeled, thinly
- sliced (2LB)
Fresh Fruit Frappe
By Janes_kitchen
mix all ingredients except ice fill blender half full of mixture add crushed ice to fill to top cover & blend on
- 1 C cut-up cantaloupe or honeydew melon
- 1 C cut-up pineapple
- 1 C cut-up mango
- 1 C strawberry halves (abt 1/2 pint)
- 1 C orange juice
- 2 TBL sugar
- crushed ice