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Recipes
Grilled Pineapple-Chicken Kabob Packets
By joeyanne
1. Heat gas or charcoal grill
- 1/3 cup pineapple preserves
- 2 tablespoons packed brown sugar
- 1 tablespoon soy sauce
- 1/4 teaspoon crushed red pepper
- 4 boneless skinless chicken breasts, cut into 2-inch cubes (1 lb)
- 1 medium red bell pepper, cut into 1 1/2-inch cubes
- 1 medium green bell pepper, cut into 1 1/2-inch cubes
- 1 cup pineapple chunks
- 1/4 teaspoon salt
Cheese Ravioli with Fresh Tomato and Artichoke Sauce
By joeyanne
1. Prepare the tomatoes: blanch, peel, seed and chop
- 2 (9 oz) packages fresh cheese ravioli; (or one 20 oz. package)
- 1 tablespoon olive oil
- 1 teaspoon olive oil
- 1 lb. roma tomatoes; peeled, seeded and chopped
- 1 (6.5 oz) jar marinated artichoke hearts
- 1/2 cup green onions; chopped
- 3 cloves garlic; crushed
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 tablespoons Parmesan cheese; grated
- 1/4 cup Fresh basil; shredded - optional
- Original recipe makes 6 Servings
Oven Roasted Potatoes
By joeyanne
Mix Olive Oil and seasonings in large bowl
- 1 Tb. Olive Oil
- 2 tsp. garlic
- 1/4 tsp. Basil
- 1/4 tsp. Marjorum
- 1/4 tsp. Thyme
- 1/4 tsp. Oregano
- 1/4 tsp. Parsley
- 1/4 tsp. Salt
- 3 Potatoes, peeled and cubed
Dulce de Leche Pie Cups
By joeyanne
Heat oven to 425°F. Remove pie crusts from pouches; unroll on work surface
- 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1/2 cup canned dulce de leche (caramelized sweetened condensed milk)
- 3 1/2 cups caramel ice cream
- Caramel sauce, if desired
No-Peek Beef Stew With Red Wine
By joeyanne
This has been my mothers beef stew recipe for my whole life
- 2 lbs extra lean stewing beef
- 12 small red potatoes, halved
- 5 carrots, cut in chunks
- 1 large onion, cut in pieces
- 8 ounces mushrooms, halved if large
- 2 tablespoons dried parsley
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 (10 3/4 ounce) can tomato soup
- 2 cups red wine
- 1 cup water
- salt and pepper
Nacho Beef Skillet
By joeyanne
Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently
- 1 lb. lean ground beef
- 1 1/2 cups water
- 1 (14.5-oz.) can diced tomatoes with mild green chiles, undrained
- 1 (11-oz.) can Green Giant™ SteamCrisp® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
- 1 (4.4-oz.) envelope Spanish rice mix
- 6 oz. (1 1/2 cups) shredded Mexican cheese blend
Homemade Pittsburgh Pierogies with Sour Cream
By joeyanne
Pierogi Dough To prepare the pierogi dough, mix together the flour and salt
- 2 cups flour, plus extra for kneading and rolling dough
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup sour cream, plus extra to serve with the pierogi
- 1/4 cup butter, softened and cut into small pieces
- butter and onions for sauteing
- ingredients for filling of your choice (potato & cheese filling recipe below)
Sausage Gravy
By joeyanne
With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet
- 1 pound breakfast sausage, hot or mild
- 1/3 cup all-purpose flour
- 3 to 4 cups whole milk, more to taste
- 1/2 teaspoon seasoned salt
- 2 teaspoons freshly ground black pepper, more to taste
- Biscuits, warmed, for serving
Italian Amaretti Cookies
By joeyanne
Directions 1. Preheat oven to 325 degrees F
- 1 cup whole blanched or unblanched almonds
- 1/2 cup powdered sugar
- 2 egg whites
- 1 tablespoon amaretto or 1/2 teaspoon almond extract
- 1/8 teaspoon cream of tartar
- 1/2 cup granulated sugar
- Whole blanched or unblanched almonds
- Coarse or regular granulated sugar
Basic Potatoes Au Gratin
By joeyanne
Directions 1. Preheat oven to 350 degrees F
- 6 medium potatoes (2 lb.), peeled, if desired, and thinly sliced (about 6 cups)
- 1/2 cup chopped onion (1 medium)
- 2 large garlic cloves, minced
- 2 tablespoons olive oil or cooking oil
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 cups milk
- 1 cup shredded Parmesan (4 oz.)