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Recipes
Chicken Salad with Almonds
By JJCR
Toss chicken and celery together
- 4 cups cooked chicken, finely diced
- 2 cups celery, thinly sliced
- 1-2 tbsp. onion minced
- 1 Tbsp. lemon juice
- 3/4 cup mayonnaise
- 1/4 cup whipping cream
- Salt and Pepper
- 1/4-1/2 cup almonds, toasted
Pineapple Upside-Down Cake
By JJCR
Beat eggs until frothy; add sugar and mix well
- 4 eggs
- 1 cup sugar
- 1 cup flour
- 1 tsp. baking powder
- 1 tsp. vanilla
- 1/4 tsp. salt
- 1 cup brown sugar
- 1/2 cup butter
- 6-8 canned pineapple slices
- Maraschino cherries
Velvet Chicken with Mushroom Sauce
By JJCR
In a large bowl, mix the cream of mushroom soup, milk, broth, rice and onion soup mix
- 2 10 3/4 oz. cans cream of mushroom soup
- 1 1/2 cups milk
- 1 cup chicken broth
- 1 cup uncooked converted rice
- 1 package onion soup mix
- 6 chicken breasts, boneless and skinless
- 6 tbsp. butter salt and pepper to taste
- grated parmesan cheese
Potato Casserole
By JJCR
Preheat oven to 350 degrees
- Leftover mashed potatoes work wonderfully in this recipe.
- 2 cups mashed potatoes
- 1/2 cup sour cream
- House Seasoning to taste
- 1 small onion, sliced thin
- 1 small bell pepper, sliced thin
- 8 tbsp. (1 stick) butter
- 1 1/2 cups grated cheddar cheese
- 4 medium potatoes, cooked
- 6 slices bacon, cooked crisp
Turkey Brine
By JJCR
Mix all ingredients in 3-gal
- 1 gal. cold water
- 1 cup kosher salt
- 1 1/2 cup sugar
- 15 ea. sage leaves
- 6 cloves garlic
Fast and Easy Greek Salad
By JJCR
In a large bowl; combine tomatoes, cucumbers, cheese, onions, and olives
- 2 cups ripe tomatoes, diced
- 2 cups cucumbers, diced
- 1 cup feta cheese, cubed
- 1/2 cup onions, thinly sliced
- 1/4 cup black olives, sliced
- 2 Tbsp. white wine vinegar
- 2 Tbsp. olive oil
- 1/2 tsp. minced garlic
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- black pepper to taste
Taco Salad Paula Deen
By JJCR
Combine the tomatoes, cheese, onion, lettuce, and ground beef in a large bowl
- 1 7 oz. bag taco flavored chips crushed
- 1 cup Catalina salad dressing
- 1 lb. ground beef, browned, crumbled and drained
- 1 large onion, diced
- 1 head iceberg lettuce, washed, drained and shredded
- 1/2 lb. sharp cheddar cheese, diced
- 2 ripe tomatoes, diced
- 1 cup salsa
Chicken Tortilla Soup (similar to Houston's)
By JJCR
1. Saute carrots, celery, onion, salt, pepper, and garlic powder in oil until tender
- 2 tbsp. vegetable oil
- 1 cup carrots, diced
- 1 cup onions, diced
- 1/2 tsp. garlic powder
- 1 tsp. salt
- 1/4 tsp. pepper
- 4 (14 oz. cans chicken broth)
- 1 (15 oz. cans diced tomatoes
- 1 (15 oz. cans diced tomatoes
- 1 15 oz. cans Ro-Tel tomatoes, diced
- 1 ( 1 1/4 oz.) packets taco seasoning
- 10 small soft corn tortillas
- 12 oz. cooked chicken, shredded or diced
- 8 oz. shredded monterey jack cheese, divided
- 1 cup milk
- corn tortilla chips, broken into small pieces
Chili Con Carne
By JJCR
In dutch oven heat salad oil
- 2 Tbsp. salad oil
- 3 medium onions, chopped (about 2 1/2 cups)
- 2 garlic cloves, crushed
- 2 lbs. ground beef
- 1 can (28oz.) tomatoes, undrained
- 1 can (6 oz.) tomato paste
- 1 can (4 oz.) chopped green chilies
- 3 Tbsp. chili powder
- 1 tbsp. ground cumin
- 2 1/2 tsp. salt
- 1 bay leaf
- 6 whole cloves
- 1/4 tsp. cayenne pepper
- 2 cans (15 oz. each) red kidney beans, drained
Mushroom Ragout
By JJCR
Remove and discard mushroom stems as needed
- 1/2 lb. fresh crimini mushrooms
- 1/2 lb. fresh shiitake mushrooms
- 1/2 lb. fresh portabella mushrooms
- 1/2 lb. fresh oyster mushrooms
- 1 large clove garlic, crushed
- 2 tbsp. butter, melted
- 1 to 2 tbsp. grated Parmesan cheese
- 1/4 tsp. pepper
- 1 to 2 tbsp. soy sauce