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Recipes
Rack of Lamb
By Janes_kitchen
Preheat oven to 400 degrees
- 2 (8-bone) racks of lamb, trimmed
- salt and pepper
- 1 tsp. minced garlic
- 2 tsp. minced shallot
- 2 tsp. French Dijon mustard
- 1 cup breadcrumbs
- 2 tbps. butter, melted
- 1/2 cup white wine
- 1 cup beef broth
Fruit Cocktail Cake
By Janes_kitchen
350 - 1 hr 10 min grease lg
- 4 C flour
- 4 tsp baking soda
- 2 C sugar
- 1/3 C oil
- 4 eggs
- 2 cans fruit cocktail w/ juice
- 12-oz chocolate chips
- 1-1/2 C coarsley chopped nuts
- 1 orange rind
- 1/2 stick butter
- 3 TBL frozen orange juice concentrate
- 1 C powdered sugar
Smasked Potatoes with Broccoli
By Janes_kitchen
peel & boil potatoes until just tender set aside cut broccoli into little flowerets peel stems & cut them up a
- 2 lg. russet potatoes
- 2 cloves garlic, peeled
- 2 broccoli flowerets - lg. w/ stems peeled, coarse chopped
- 1/4 C non-fat milk or low-fat buttermilk
- 3 TBL scallions, chopped
- 2 TBL olive oil
- fresh grd. black pepper, to taste
Chicken Rellenos with Cilantro-Lime Cream Sauce
By Janes_kitchen
Cut a pocket in the thickest part of each chicken breast
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1 can (4 ounces) chopped green chilies
- 1/2 cup cubed pepper Jack cheese
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 6 ounces reduced-fat cream cheese, cubed
- 1/2 cup chicken broth
- 2 tablespoons lime juice
- 1/4 cup minced fresh cilantro
- 1 teaspoon grated lime peel
Caesar Pesto Pasta
By Janes_kitchen
serves 4
- S & P
- 1 lb spaghetti
- 1 C packed coarsely chopped outer romaine leaves
- 1/3 C grated percorino-romano (abt. a generous handful), plus more for serving
- 2 cloves garlic, halved
- 1 lemon, juiced
- 1 TBL dijon mustard
- 1 tsp anchovy paste
- 1 tsp worcestershire sauce
- 3 TBL pine nuts, toasted
- 1/3 C EVOO
Creamy Buffalo Chicken Enchiladas
By Janes_kitchen
Preheat oven to 350°. In a large bowl, mix chicken, enchilada sauce and wing sauce
- 3 cups shredded rotisserie chicken
- 1 can (10 ounces) enchilada sauce
- 1/4 cup Buffalo wing sauce
- 1-1/4 cups (5 ounces) shredded Monterey Jack or cheddar cheese, divided
- 12 corn tortillas (6 inches), warmed
- 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
- 1/2 cup blue cheese salad dressing
- 1/4 cup 2% milk
- 1/4 teaspoon chili powder
- Optional toppings: sour cream, thinly sliced green onions and additional Buffalo wing sauce
Honey Mustard Chicken with Pretzel
By Janes_kitchen
Preheat an oven to 400 degrees F (200 degrees C)
- cooking spray
- 1 tablespoon red wine vinegar
- 1 tablespoon prepared yellow mustard
- 1 tablespoon spicy mustard
- 1 tablespoon coarse-grained mustard
- 1 tablespoon honey
- 1 tablespoon vegetable oil
- 4 skinless, boneless chicken breast halves
- 4 cups salted pretzels
- 1/2 cup mayonnaise
- 2 tablespoons prepared yellow mustard
- 3 tablespoons honey
- 1/2 teaspoon salt
Seared Barbecue Sirloin Steaks
By Janes_kitchen
PREHEAT grill for searing COMBINE all ingredients except steak in shallow dish add steak turn to coat cover
- 1 /C lemon juice
- 1/3 C olive oil
- 1/4 C red wine vinegar
- 1/4 C minced shallots
- 2 TBL minced fresh rosemary or
- 2 tsp dried rosemary
- 2 TBL soy sauce
- 1/2 tsp black pepper
- 1 LB boneless beef sirloin steak
Artichokes with Lemon-Garlic Sauce
By Janes_kitchen
cook artichokes in boiling, salted water w/ lemon quarters until outer leaves pull off easily (30-40 min) combine
- 4 artichokes - stems trimmed, top thirds sliced off & thorns snipped
- 4 lemon quarters plus 2 tsp lemon juice
- 1/2 C mayo
- 1 clove garlic, grated
Chili Skirt Steak
By Janes_kitchen
In bowl mix spices w/ 1 tsp salt & 1/2 tsp pepper rub steak w/ EVOO coat w/ spices In grill pan, cook over high unt...
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp onion powder
- 1 1/4 LBS skirt steak
- 1 TBL EVOO
- 1 lime, cut into wedges