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Recipes
Crock-Pot Ham and Swiss Dip
By Jomamma
Add ingredients to crock-pot
- 1 8oz Cream Cheese, cubed
- 2/3 Cup Mayonnaise
- 2 Cups Diced Cooked Ham
- 2 Cups Shredded Swiss Cheese
- 1 Tablespoon Spicy Brown Mustard
- 1 Load of Rye Bread
Broccoli in Cheese Sauce
By Jomamma
Preheat oven to 450°F. Place frozen broccoli in center of sheet of foil
- 1 bag (16 ounces) frozen broccoli florets
- 1 sheet (24X12 inches) heavy-duty foil, lightly sprayed with nonstick cooking spray
- 1 can (10-3/4 ounces) condensed Cheddar cheese soup
- 1 medium red or yellow bell pepper, cut into 1-inch pieces
- 1/4 cup chopped onion
- 1/4 cup milk
- 1-1/2 teaspoons Worcestershire sauce
- 1/8 teaspoon black pepper
Orange Glazed Ham Steak
By Jomamma
Preheat the oven to 350 degrees F
- 1/4 cup sugar
- 1 tablespoon, plus 1 teaspoon cornstarch
- 2 tablespoons boiling water
- 1/4 cup orange juice
- 2 oranges, zest finely grated and juiced
- 2 (1-pound, 1/2-inch thick) ham steaks
Dark Chocolate Toffee Truffles
By Jomamma
1. Place chocolate morsels into a medium bowl
- 10 ounce package Nestle® Toll House® Dark Chocolate Morsels
- 2/3 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 cup toffee bits (see note below)
Homemade Doggie Breath Freshener Treats
By Jomamma
Puree that all together in your handy dandy food chopper
- 6 oz container of plain yogurt
- handful of fresh parsley
- fresh mint leaves (or a few drops of peppermint essential oil)
Enchilada Pie
By Jomamma
1. Combine enchilada sauce and soup to make the sauce
- 1 can enchilada sauce
- 1 can cream of mushroom soup
- 1 1/2 cups chopped chicken
- 1/2 cup chopped onion
- 1 bunch chopped cilantro
- 1 cup white cheese
- 1 cup flour
- 4 tablespoons softened butter
- 1/4 teaspoon salt
- 2 scallions, sliced
Ravioli with Balsamic Brown Butter
By Jomamma
Bring a large pot of salted water to a boil over high heat
- 18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash)
- 6 tablespoons unsalted butter
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup toasted, chopped walnuts
- 1/4 cup grated Parmesan
Brown Rice Salad with Citrus-Thai Basil Vinaigrette
By Jomamma
- 2 cups cooked brown rice
- 2 carrots, grated
- 1 cup pea pods, thinly sliced on an angle
- 1 small red onion, halved and minced
- 6 green onions, thinly sliced on an angle
- Citrus-Thai Basil Vinaigrette, recipe follows
- Chopped fresh cilantro, Thai basil, and/or mint leaves, for garnish
Creamed Spinach
By Jomamma
In a medium saute pan over medium-high heat, melt butter and then add the olive oil
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 Vidalia onion, minced
- 1 clove garlic, minced
- 2 bunches spinach, stemmed and chopped
- Salt and freshly ground black pepper
- 1/4 teaspoon freshly ground nutmeg
- 1/4 cup heavy cream
- Read more at: http://www.foodnetwork.com/recipes/creamed-spinach-recipe2/index.html?oc=linkback
Tuscan-Style Roast Pork with Rosemary, Sage, and Garlic
By Jomamma
Brine the pork In a 3- to 4-quart saucepan, combine the salt, sugar, garlic, and herb sprigs with 2 cups of water
- For the brined pork
- 3 oz. kosher salt (3/4 cup if using Diamond Crystal; 6 Tbs. if using Morton)
- 1/4 cup packed light brown sugar
- 3 medium cloves garlic, smashed and peeled
- 3 large sprigs fresh rosemary
- 3 large sprigs fresh sage
- One 3-lb. all-natural boneless pork loin, trimmed of excess fat
- For the herb paste
- 8 medium cloves garlic, peeled
- 1/4 cup fresh rosemary leaves
- 1/4 cup fresh sage leaves
- Kosher salt and freshly ground black pepper
- 3 Tbs. extra-virgin olive oil