Janes_kitchen's profile page
Recipes
Seasoned Corn with Bacon
By Janes_kitchen
in lg. skillet, cook bacon over med heat until crisp using slotted spoon, remove to paper towels drain, reserving
- 2 bacon strips, diced
- 1-2/3 C frozen corn, thawed
- 1 TBL finely chopped onion
- 1/8 tsp garlic powder
- 1/8 tsp lemon pepper seasoning
- 1/8 tsp dried basil
CREAM CHEESE SQUARES
By Janes_kitchen
cream butter & sugar add flour & nuts - mix till crumbly reserve 1C for topping press rest into butter pan
- 1/3 C butter
- 1/3 C brn. sugar (light)
- 1 C flour
- 1/2 C chopped walnuts
- 8-oz cream cheese
- 1 egg
- 2 tBL milk
- 1 TBL lemon juice
- 1/2 tsp vanilla
- 1/4 C sugar
Quick Cheese Biscuits
By Janes_kitchen
in bowl, stir in 1 3 ingredients just until moistened drop by tablespoonfuls onto ungreased baking sheet me
- 2 C buttermilk baking mix
- 2/3 C milk
- 1/2 C shredded cheddar cheese
- 2 TBL butter, melted
- 1/2 tsp garlic powder
Zuni-ish Roast Chicken
By Janes_kitchen
rinse entire chicken w/ cold water & pat dry plant the chicken firmly on a cutting table on its tail w/ back facin...
- 1 roasting chicken (2 or more pounds)
- 1 lemon, zest removed & saved, then cut lemon in half
- 1 cube unsalted butter, clarified & cooled
- 1 sm. sprig rosemary, stem removed & minced
- 1 s. sprig thyme, stem removed & minced
- 2 cloves garlic, peeled & minced
- fresh grd. sea salt & pepper
QUICK PAELLA
By Janes_kitchen
in lg. skillet w/ lid, brown sausage in oil until crispy, abt 5 min add rice, artichoke hearts, peppers, broth o
- 3/4 LB cooked chorizo or garlicy linguica sausage, cut into chunks
- 4 TBL olive oil
- 1 1-LB bag saffron rice (such as Vigo)
- 1 9-oz pkg frozen artichoke hearts, thawed & drained
- 1 8-oz jar roasted red peppers, drained & sliced
- 2 C chicken or fish broth, or wine
- 1 LB lg. shrimp, peeled
- 1 C frozen peas, defrosted
Breaded Dijon Pork Chops
By Janes_kitchen
in sm bowl,combine cracker crumbs, thyme pepper & sage spread mustard on both sides of pork chops coat
- 3/4 C crushed saltines (abt 20 crackers)
- 1/2 tsp dried thyme
- 1/4 tsp peppr
- 1/8 - 1/4 tsp rubbed sage
- 3 TBL dijon mustard
- 4 port rib chops (7 oz each), 1/2" thick
- 1/4 C vegie oil
Salsa Chicken Fiesta
By Janes_kitchen
1. Heat oven to 400°F. Spray 13X9" baking dish with cooking spray
- 1 1/3 cups Original Bisquick® mix
- 1/4 cup water
- 2 eggs
- 2 1/2 cups shredded Cheddar cheese (10 oz)
- 1 tablespoon vegetable oil
- 4 boneless skinless chicken breasts , cut into 1/2-inch pieces
- 1 jar (16oz) Old El Paso® Thick n' Chunky salsa
- sour cream, if desired
- grd. red pepper (cayenne), if desired
pesto
By Janes_kitchen
combine ingredients in food processor or blender, adding enough olive oil to make thick, sooth sauce
- 2 C tightly picked fresh basil leaves
- 1/4 C freshly grated parmesan cheese
- 2 garlic cloves, halved
- 1 TBL toasted pine nuts
- S & P
- 2/3 - 1 C olive oil
East-West Chicken
By Janes_kitchen
preheat oven to 350 spread one TBL preserves on each side of each piece o chicken place in pyrex baking dish
- 6 chicken thighs
- 6 chicken legs
- 1 jar (abt 12oz) pineapple/apricot preserves
- 2 can (abt 16oz) coconut milk
- sprinkle of powdered ginger, optional
- pineapple pieces (abt 15 oz) optional
Gingerbread & Pumpkin Cream Trifle
By Janes_kitchen
Prepare and bake gingerbread cake according to package directions
- 1 package (14-1/2 ounces) gingerbread cake/cookie mix
- 1 package (3 ounces) cook-and-serve vanilla pudding mix
- 1/4 cup packed brown sugar
- 1-2/3 cups canned pumpkin pie mix
- 1 carton (8 ounces) frozen whipped topping, thawed
- Optional toppings: caramel topping, toasted pecans and gingersnap cookies