JJCR's profile page
Recipes
Creamy Baked Chicken
By JJCR
Place chicken in a greased 13x9 inch baking dish
- 1 broiler / fryer chicken ,cut up
- 1 can (10 3/4 oz. ) condensed cream of chicken soup, undiled
- 1 can (10 3//4 oz.) condensed cream of mushroom soup, undiluted
- 1 cup (8 oz.) sour cream
- 1/2 cup water
- 1 tsp. snipped chives
- Salt and pepper to taste
- 1/2 tsp. paprika
Shredded Beef Sandwiches
By JJCR
In a 4 cup measuring cup, combine the cola, worcestershire sauce, garlic, vinegar, bouillon and seasonings; set asi...
- 3/4 cup cola
- 1/4 cup worcestershire sauce
- 2 garlic cloves, minced
- 1 tbsp. white vinegar
- 1 tsp. beef bouillon granules
- 1/2 tsp. chili powder
- 1/2 tsp. ground mustard
- 1/4 tsp. cayenne pepper
- 1 beef rump roast or bottom round roast (2 lbs.)
- 2 tsp. canola oil
- 2 medium onion, chopped
- 1/2 cup ketchup
- 8 kaiser rolls, sliders or whatever kind you like
Tacos
By JJCR
Fry crumble beef in large pan with onion and garlic
- Taco Sauce:
- 2 lbs. ground beef
- 1 cup diced potatoes
- 1 large onion, chopped
- 1 clove garlic, chopped
- 1 tbsp. cumin seed ground
- 1 head lettuce
- 2 large tomatoes
- 2 pkgs. taco shells
- 1 large can whole tomatoes
- 1/4 cup chopped onion
- 1 small clove garlic
- Hot Sauce
Just Peachy Ribs
By JJCR
1. Cut ribs in serving-size pieces and brown in broiler or in saucepan in oil
- 4 lb. boneless pork spareribs
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1/4 cup white vinegar
- 1 garlic clove, minced
- 1 tsp salt
- 1 tsp. pepper
- 2 tbsp. soy sauce
- 15 oz. can spiced cling peaches, cubed, with juice
Williams & Mary College Chili of Choice
By JJCR
In a large pot, brown the meat, drain well
- 1 lb. ground beef
- 1 lb. pork sausage
- 1 (2 oz.) pkg. Williams Original Chili Seasoning
- 2 (11 1/4oz.) cans Campbell's Chili Fiesta soup (no longer available) sub something else.
- 2 (15 1/2 oz.) cans mild chili beans in chili sauce
- 2 (14 oz.) cans chopped tomatoes
- 1 (11 1/2 oz.) can tomato juice
- 1 tsp. salt
- 1 tsp. sugar
- 1 medium onion, chopped
- 1 cup water, optional
GINGERBREAD PUDDING CAKE
By JJCR
DAVID VENABLE QVC
- 3 CUPS FLOUR
- 1/2 TSP. SALT
- 1 TSP. BAKING SODA
- 1 TSP. CINNAMON
- 1 1/2 TSP. GINGER
- 1/4 TSP. GROUND CLOVES (LEFT OUT )
- 1/2 TSP. COARSELY GROUND BLACK PEPPER ( LEFT OUT)
- 2/3 CUP BUTTER
- 1 CUP LIGHT BROWN SUGAR
- 1 EGG
- 1/2 CUP MOLASSES
- 1/2 CUP PURE MAPLE SYRUP
- 1 CUP BUTTERMILK
- 1 ( 12 OZ. ) CAN EVAPORATD MILK
- 1 (14 OZ) CAN SWEETENED CONDENSED MILK
- 1/2 CUP MILK
- ZEST OF 1 LEMON
- WHIPPED CREAM, FOR SERVING
Hamburger Stroganoff
By JJCR
Brown ground beef lightly in skillet, stirring until crumbly
- 1 1/2 lbs. ground beef
- 1 large onion, chopped
- 1 clove garlic, chopped
- Salt and pepper to taste
- 1 can mushroom soup
- 1 1/2 tsp. paprika
- 1 beef bouillon cube ( BV)
- 1 / 4 cup water
- 1/2 c sour cream
- 1 can french fried onions (left out)
Pork Loin with Thai Sauce
By JJCR
1. First, make the Thai Paste: Preheat the oven to 400
- PORK LOIN:
- 4 oz. (3/4 cup) unsalted raw cashews
- 1/2 cup plum wine
- 1 cup peeled, fresh ginger, coarsely chopped
- 6 garlic cloves
- 1 jalapeno or serrano chile pepper, stemmed, seeded, deveined, and coarsely chopped
- 1/2 cup sliced green onions
- 1/2 cup chopped fresh cilantro leaves
- 1/4 cup peanut oil
- 1 1/2 tbsp. turmeric
- 1 tbsp. honey
- 1 tbsp. sesame oil
- 1 tbsp. balssamic vinegar
- 1 tbsp. cumin
- 1 tsp. freshly ground white pepper
- 1/2 tsp. coarse salt
- 1 1/2 lbs. pork lin , cut crosswise into 4 medallions about 6 oz, each
- Salt and freshly ground black pepper
- 1 tbsp. peanut oil
- 1/2 cup port, sub
- 1 cup veal stock
- lime juice
Chicken Cutlets with Curried Cream Sauce
By JJCR
1. Season the chicken breast halves on both sides with the salt
- Servings:
- Here is a simply sauced chicken saute that is easily made within 30 minutes.
- 2 chicken breast halves, boneless, skinless, pounded 1/4 inch thick
- 1/2 tsp salt
- 3 tbsp. unsalted butter
- 1/4 lb. mushrooms, quartered
- 1/3 cup half and half
- 1/4 tsp. curry powder
- 1/8 tsp. paprika
- 18 tsp. freshly ground pepper
- 1 tbsp. chopped parsley
- lemon wedges, for garnish
- Sauce needs to be doubled or tripled!
- We liked this !
Grilled Salmon with Rosemary and Thyme
By JJCR
Prepare Marinade; pour over onion slices in a shallow nonmetal container ( or plastic bag)
- MARINADE:
- 2 large red onions, thinly sliced
- 4 salmon steaks (1 inch thick)
- Cooking OIl
- Salt and freshly ground pepper
- 4 sprigs each of rosemary and thyme or
- 1 tsp. each of dried herbs
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tbsp. balsamic vinegar
- Salt and freshly ground pepper