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Recipes
Classic Bread & Butter Pickles
By jmax
1. In a large bowl gently toss the cucumbers, onions, and kosher salt
- 12 cups 1/4-inch thick slices small cucumbers (about 4 lb.)
- 2 medium onions, thinly sliced
- 6 Tbsp. kosher or pickling salt
- 4 to 5 cups crushed ice
- 3 cups granulated sugar
- 3 cups cider vinegar
- 2 Tbsp. mustard seeds
- 2 tsp. celery seeds
- 4 1/4-inch thick slices slices unpeeled fresh ginger
- directions
Brunch for a Bunch
By jmax
Cook sausage in a skillet until browned
- 1 lb pork sausage
- 3 C frozen hash browns (thawed)
- 1/2 tsp. salt
- 3 C (12oz.) shredded cheddar cheese
- 1/2 C chopped green or red pepper
- 12 eggs
- 2 C milk
Campbell's Hearty Chicken & Noodle Casserole
By jmax
Stir soup, milk, chicken, noodles and Parmesan cheese into a 1 1/2-quart casserole dish
- 1 can Cream of Mushroom Soup
- 1/2 cup Milk
- 2 cups Chicken, cooked and cubed
- 2 cups Egg Noodles, cooked and drained
- 1/4 cup Parmesan Cheese, grated
- 1/2 cup Cheddar Cheese, shredded
Warm Toasted Marshmallow S'more Bars
By jmax
1. Heat oven to 375°F. In large bowl, stir together cookie mix and crumbs
- 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
- 1 cup graham cracker crumbs
- 1 cup butter or margarine, melted
- 3 cups milk chocolate chips (18 oz)
- 4 1/2 cups miniature marshmallows
Pecan Squares
By jmax
1.Place rack in center of oven
- 18 tablespoons unsalted butter, room temperature
- 3/4 cup light-brown sugar, firmly packed
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup light-brown sugar, firmly packed
- 6 tablespoons honey
- 2 tablespoons granulated sugar
- 2 tablespoons heavy cream
- 1/4 teaspoon salt
- 2 cups (8 ounces) pecan halves
- 1/2 teaspoon pure vanilla extract
Asian Chicken
By jmax
Place chicken breasts in a lightly oiled glass baking dish large enough to hold them in a single layer
- 2 boneless, skinless chicken breast halves
- 3 tablespoons soy sauce
- 1 1/2 tablespoons rice vinegar
- 3 tablespoons brown sugar
- 1 clove garlic, minced
- 1/4 teaspoon freshly ground black pepper
Bacon Ranch Chicken
By jmax
Line baking sheet with foil
- 6 skinless, boneless chicken breasts
- 1 envelope dry Ranch dressing mix
- 6 strips bacon
- 6 slices cheddar cheese
BBQ Sloppy Joe Sandwiches from Franklin Park IL Schools
By jmax
Lightly salt pan to prevent sticking as you brown the beef
- 5 lbs Ground Beef
- 1 2/3 cups Open Pit BBQ sauce
- 16 oz Tomato Juice
- 8 oz Tomato Paste
- 2/3 cup Cornstarch
- 3 tablespoons Brown Sugar
- Onion and Garlic Powder to taste
Quiche Lorraine
By jmax
Switch the recipe around by using ham instead of bacon (note, I cut up the ham and fry it and drain the moisture of
- One 9" pie shell, unbaked
- 2 cups of half and half
- 3 eggs
- 1/2 t salt
- 1/2 t pepper
- 1 T chives
- 1/4 lb bacon, cooked and crumbled (or sub with ham)
- 1/2 c swiss cheese, grated (I used much more - at least a cup but I am a cheese lover)
- 1/2 t nutmeg (optional - I use maybe 1/4 t)
Roast Chicken with Balsamic Bell Peppers
By jmax
1. Preheat oven to 450°
- (serving size: 1 breast half and about 1/2 cup bell pepper mixture)
- Ingredients
- 3/4 * 3/4 teaspoon salt, divided
- 3/4 * 3/4 teaspoon fennel seeds, crushed
- 1/2 * 1/2 teaspoon black pepper, divided
- 1/4 * 1/4 teaspoon garlic powder
- 1/4 * 1/4 teaspoon dried oregano
- 4 * 4 (6-ounce) skinless, boneless chicken breasts
- 2 * 2 tablespoons olive oil, divided
- * Cooking spray
- 2 * 2 cups thinly sliced red bell pepper
- 1 * 1 cup thinly sliced yellow bell pepper
- 1/2 * 1/2 cup thinly sliced shallots (about 1 large)
- 1 1/2 * 1 1/2 teaspoons chopped fresh rosemary
- 1 * 1 cup fat-free, less-sodium chicken broth
- 1 * 1 tablespoon balsamic vinegar