Jaclyn's profile page
Recipes
Coconut Rice Pudding
By Jaclyn
1. Combine 1st 4 ingredients in heavy large saucepan
- 2 c. reduced fat milk
- 2/3 c. basmati rice
- 1/4 c. sugar
- 1/2 c. sweetened flaked coconut
- 2 (14 oz) cans light unsweetened coconut milk, divided
Tuscan Kale & Farro Soup
By Jaclyn
1. In a large pot of boiling, salted water, add the farro and cook at a gentle simmer until tender, about 20 minute...
- 1 1/2 c. pearled farro, rinsed
- 1/4 c. extra virgin olive oil
- 2 cloves garlic, peeled and lightly crushed
- 2 carrots, thinly sliced crosswise
- 1 onion, finely chopped
- 1/2 bunch (8 oz) tuscan kale, stemmed and coarsely chopped
- 1 can (15 oz) cannellini beans
- 1 can (14.5 oz) diced tomatoes
- 1 T. finely chopped parsley
- 1/4 tsp. crushed red pepper
Portobello Fajitas
By Jaclyn
Remove stems of mushrooms, spoon out gills if desired, and wipe tops clean
- 2-3 2-3 2-3 large portobello mushrooms
- 2 2 2 bell peppers
- 1 1 1 onion
- 1 1 1 Tbsp. taco seasoning (see below)
- 1/2 of 1/2 lime
- 1 1 1 Tbsp. olive oil
- 6 6 6 tortillas
- Toppings of choice: avocado/guacamole, salsa
- 3 the taco seasoning - yields about 3 Tbsp.}
- 1 1 1 Tbsp. chili powder
- 1 1/2 1 1/2 1/2 tsp. cumin
- 1 1 1 tsp. oregano
- 1 1 1 tsp. onion powder
- 1 1 1 tsp. garlic powder
- 1 1 1 tsp. paprika
- 1/2 1/2 1/2 tsp. salt
- 1/4 1/4 1/4 tsp. cayenne pepper
English Muffin Loaves
By Jaclyn
1.) Combine 3 c. flour, yeast, sugar, salt, and baking soda
- 2 pkg. yeast
- 6 c. unsifted flour
- 1 T. sugar
- 2 tsp. salt
- 1/4 tsp. baking soda
- 2 c. milk
- 1/2 c. water
- cornmeal
Breakfast Burritos (Freezer Friendly)
By Jaclyn
1. Brown sausage - drain on a paper towel
- 1 lb. Pork Sausage
- 1 Pkg. Hash browns
- 2 tsp. paprike
- 8 to 12 Large eggs
- 1/4 cup milk
- 1 pkg. shredded cheese
- salt and pepper to taste
- 1 to 2 pkg. flour tortillas
Sweet Zucchini Bread
By Jaclyn
1.) Preheat oven to 350. 2
- 1 1/4 c. flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. ground cinnamon
- 3/4 c. sugar
- 2 large eggs, beaten
- 1/2 c. vegetable oil
- 1 tsp. vanilla
- 1/2 tsp salt
- 2 c. grated zucchini, squeezed of excess moisture
Cheese Crostini with Anchovy Herb Butter
By Jaclyn
Preheat oven to 425 degrees F
- 1/4 c. (1/2 stick) butter
- 4 anchovy fillets, drained, chopped
- 1 to 2 T chopped fresh parsley
- 1 tsp. chopped fresh thyme
- 1 tsp. minced garlic
- 1/2 tsp. minced lemon zest
- 1/4 tsp. dried crushed red pepper flakes
- Fresh mozzarella
- Rustic crusty white bread
Cannoli Filling
By Jaclyn
Combine all ingredients and spoon into cannoli shell
- 1 lb ricotta
- 3/4 cup sugar
- dash of cinnamon
- mini chocolate chips, if desired
Basic Beer Cheese Bread
By Jaclyn
1.) Preheat oven to 375 2
- 1 T. olive oil
- 1/2 c. finely chopped onion
- 1 garlic clove, minced
- 3 c. flour
- 3 T. sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 c. shredded Monterey Jack cheese
- 1 (12 oz) bottle lager-style beer
- 2 T. melted butter, divided
Chocolate Toffee Bars
By Jaclyn
Cookie base: Preheat oven to 350
- Cookie base:
- 2 cups crushed vanilla wafers
- 1/4 cup brown sugar
- 1/2 cup butter, melted
- Toffee layer:
- 1/2 cup butter
- 1/2 cup brown sugar
- 6 oz semi-sweet chocolate morsels