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Recipes
Apricot Glazed Pork Stir Fry
By JJCR
1. Sprinkle tenderloin with salt and pepper
- 1 ( 1 1/2 lb.) pork tenderloin, trimmed, and cut into 1/4 inch thick slices
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 2 tbsp. vegetable vegetable oil
- 2 cups fresh broccoli florets
- 1 cup snow peas
- 2 med. carrots, thinly sliced
- 1/2 cup chopped red bell pepper
- 3/4 cup apricot preserves
- 1/4 cup honey
- 1 clove garlic, minced
- Hot cooked rice
Cashew-Beef Casserole
By JJCR
Brown beef, onion, and celery in butter
- 1 lb. ground beef
- 1 cup chopped onion
- 1 cup diced celery
- 2 Tbsp. butter
- 1 (8 oz) pkg. noodles; cooked and drained (do not cook soft)
- 1 can cream of mushroom soup or more.
- 1/2 cup milk
- 1 tsp. salt
- 1 tsp. pepper
- 1/2 tsp. rosemary
- 1 cup salted cashews
Easy Peanut Chews
By JJCR
prepare pie crust mix according to package directions
- 1 stick pie crust mix
- 3/4 cup brown sugar
- 1/2 tsp. vanilla
- 1 slightly beaten egg
- 1/2 cup chopped peanuts
Fruit and Feta Salad w/Sugared and Spiced Pecans
By JJCR
Line a baking sheet with foil
- Salad:
- 1 large head of Romaine lettuce
- 2 apples, chopped, not peeled
- 1/2 cup craisins
- 1/2 to 3/4 cup feta cheese, crumbled
- sugared pecans
- Champagne or Poppyseed Dressing
- Sugared and Spiced Pecans:
- 1/2 lb. pecans
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. ground cloves
- 1/4 cup sugar
- 1/4 cup melted butter
ROASTED CAULIFLOWER SNOWFLAKES
By JJCR
PREHEAT THE OVEN TO 425 DEGREES
- 1 HEAD CAULIFLOWER ( ABOUT 2 1/2 LBS.)
- GOOD OLIVE OIL
- KOSHER SALT AND FRESHLY GROUND BLK PEPPER
- 1/2 CUP PANKO
- 1/2 CUP FRESHLY GRATED PARMESAN CHEESE
- MAKE IT AHEAD: CUT THE CAULIFLOWER, PLACE IN A PLASTIC STORAGE BAG WITH A DAMP PAPER TOWEL, AND REFRIGERATE FOR UP TO 3 DAYS. ROAST AND COMPLETE THE RECIPE BEFORE DINNER.
Company Shrimp and Mushroom Pasta
By JJCR
1. In a large skillet, melt butter over medium heat
- 1/2 cup butter
- 2 cups sliced baby bella mushrooms
- 1/4 cup chopped onion
- 3 cloves garlic, minced
- 2 cups heavy whipping cream
- 1/2 cup white wine
- 1/4 cup fresh lemon juice ( about 2 lemons)
- 1 tsp. dried oregano
- 2 1/2 lbs fresh medium shrimp, peeled and deveined, tails intact
- 1 tsp. salt
- 18 tsp. ground red pepper
- 1 cup fresh spinach
- 1 (16oz) package penne pasta, cooked according to package directions and kept warm
- 1/2 cup shredded 6-cheese italian blend cheese.
Green Rice
By JJCR
Mix rice, parsley, cheese, onion, green pepper, garlic in greased 2 qt
- 3 cups cooked rice
- 1 cup chopped parsley
- 1/2 cup grated cheddar cheese
- 1/3 cup chopped onion
- 1/4 cup chopped green pepper
- 1 clove garlic, minced
- 14 1/2 oz. can evaporated milk
- 2 eggs, beaten
- 1/2 cup vegetable oil
- 1 tbsp. salt (easy on salt)
- 1/2 tsp. each seasoned salt, pepper
- 1/4 tsp. accent
- Juice and grated rind of 1 lemon
- Specialty of the House
Mexican Marinade
By JJCR
Combine all ingredients in a small bowl, stirring until well blended
- 1/3 cup white vinegar
- 2 red or green chilies, seeded and chopped
- 2 cloves garlic, minced
- 1/4 tsp. dried thyme
- 1/4 tsp. ground cloves
- freshly ground black pepper
Chicken Crunch
By JJCR
Combine all ingredients except chow mein noodles
- Oven Temperature 325 degrees.
- 3 cups cooked chicken, cubed
- 1/2 cup chicken broth or milk
- 1/2 cup chopped onion
- 1/3 cup slivered almonds
- 2 cans cream of mushroom soup
- 1 cup diced celery
- 1 can water chestnuts, drained and sliced thin
- 3 oz. chow mein noodles
Sloppy Joes
By JJCR
Cook ground beef, onion, and green pepper in a large skillet until beef is browned, stirring to crumble; drain
- 1 1/2 lbs ground beef
- 1 small onion chopped
- 1 small green pepper, chopped (left out)
- 1 (10 3/4 oz.) can tomato soup, undiluted
- 1 (8 oz.) can tomato sauce
- 2 tbsp. brown sugar (Optional)
- 1 tbsp. worcestershire sauce
- 1 tsp. prepared mustard
- Pinch of garlic powder
- 6 hamburger buns, split and toasted