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Recipes
Baked Parmesan Potato Halves
By JJCR
Preheat oven to 400 degrees
- 6 small potatoes, scrubbed and cut in half
- 1/4 cup butter
- 1 cup grated parmesan cheese
- 1 tsp. garlic powder
- Salt & Pepper, to taste
Moo Goo Gai Pan
By JJCR
Skin, bone and halve the chicken
- 2 whole chicken breasts
- 1 tbsp. cornstarch
- 1/4 cup dry sherry (sub )
- 1/4 tsp. ground ginger
- 1/8 tsp. monosodium glutamate
- 1 1/2 tsp. salt
- 3/4 cup walnuts
- 1/3 cup peanut oil
- 2-4 1/2 oz. cans mushrooms, drained
- 1-8 1/2 oz. can sliced bamboo shoots, drained
- 1-7 oz. package frozen snow peas, thawed
- 1/2 tsp. salt
Zesty Sloppy Joes
By JJCR
In a large saucepan or Dutch oven over medium heat, brown beef and onion
- 4 lbs. ground beef
- 1 cup chopped onions
- 1 cup finely chopped green peppers
- 2 (10 3/4 oz.) cans condensed tomato soup, undiluted
- 1 (15 oz.) can thick and zesty tomato sauce
- 1 ( 8 oz.) can tomato sauce
- 3/4 cup packed brown sugar
- 1/4 cup ketchup
- 3 tbsp. Worcestershire sauce
- 1 tbsp. prepared mustard
- 1 tbsp. ground mustard
- 1 tsp. chili powder
- 1 tsp. garlic salt
- 20 to 25 hamburger buns
Strawberry Glaze Pie
By JJCR
Wash and hull strawberries
- 1 9 inch baked pie shell
- 1 quart fresh strawberries
- 1 cup sugar
- 3 tbsp. cornstarch
- 1 cup water
- Red food coloring
Parmesan Pasta Salad
By JJCR
Toss chicken an fettucini with olive oil and cool
- Dressing:
- 2 cups cubed cooked chicken
- 1/4 lb fettucine, cooked al dente and drained
- 1/4 cup olive oil
- 1/2 cup freshly grated parmesan cheese
- 1/4 tsp. garlic powder
- 1/4 cup chopped celery
- 1/4 cup chopped green bell pepper
- 1/4 cup sliced green onions
- 1/4 cup sliced mushrooms
- 1/2 cup small broccoli flowerets
- 1/2 cup sliced black olives
- 1/2 cup sliced carrots
- 1 cup frozen peas, thawed
- 1/4 cup slivered almonds
- 1/4 cup red wine vinegar
- 1/8 tsp freshly ground black pepper
- 1/4 tsp. salt
- 1/4 tsp. garlic powder
- 3/4 tsp. dried tarragon
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- 1 tsp. worcestershire sauce
- 1 1/2 tbsp. mustard
- juice of 1/4 lemon
- 1/4 cup virgin olive oil
- 1/4 cup water
Beef Teriyaki
By JJCR
Mix all marinade ingredients
- Marinade:
- Must prepare partially ahead
- 1/2 cup packed brown sugar
- 1/2 cup pineapple juice
- 1/2 cup vegetable oil
- 1 10 oz. bottle soy sauce
- 3 garlic cloves, minced
French Onion Soup
By JJCR
Cook onions slowly with butter and oil in heavy, covered 4 qt
- 5 cups thinly sliced yellow onions(1 1/2 lbs.)
- 3 tbsp. butter
- 1 tbsp. vegetable oil
- 1 tsp. salt
- 1/4 tsp. sugar
- 3 tbsp. flour
- 3 (10 3/4 ) cans beef bouillon
- 3 cups boiling water
- 1/2 cup dry white wine (sub. something)
- Salt and pepper to taste
- 2 oz. swiss cheese, slivered
- 16 (1/2-1 in.) French bread slices
- 1/2 cup grated parmesan cheese
- 1 tbsp. melted butter
CROCKPOT CAULIFLOWER AND CHEESE
By JJCR
1. GREASE THE INSIDE OF A 3-4 QT CROCK POT 2
- 1 HEAD CAULIFLOWER CUT INTO FLORETS
- 1 CAN CONDENSED CHEDDAR SOUP
- 1 (5 OZ. ) CAN EVAPORATED MILK
- 1/2 TEA SALT
- 1/2 TEA PEPPER
- 1/2 TEA. PAPRIKA
- 1/4 CUP FINELY DICED ONION
- 2 CUPS SHREDDED CHEDDAR
Dill Sauce
By JJCR
Combine all ingredients. Chill
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tsp. dill, dry or 2 tsp. fresh
- 1/4 tsp. onion powder
- 1 1/2 tbsp. lemon juice, fresh squeezed
- Salt and pepper
Spicy Barbecue Sauce
By JJCR
Bring all ingredients to a boil until peanut butter dissolves
- 1 1/2 cups apple cider vinegar
- 1-2 tbsp. worcestershire sauce
- 1 to 2 tbsp. peanut butter
- 1 tsp. salt
- Juice of 2 lemons
- 1 tsp. pepper
- 2 tbsp. celery seed
- 2 tbsp. chili powder
- 4 tbsp.(1/2 stick) butter