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Recipes
Crab and Mushroom Puffs
By jan_ice
Preheat oven to 400 degrees F (200 degrees C)
- 2 tablespoons olive oil
- 3 cups fresh chopped mushrooms
- 2 green onions, chopped
- 1 clove garlic, crushed
- 1/2 teaspoon ground cayenne pepper
- 4 ounces cream cheese, softened
- 1 (6 ounce) can crabmeat, drained and flaked
- 1 (17.5 ounce) package frozen puff pastry sheets, thawed
Pork and Pineapple
By jan_ice
Place Pork strips and cornstarch in a sealable plastic bag; seal and shake to coat
- 1 lb (500 g) Pork strips, from the leg or loin, trimmed (I used 2 pork chops)
- 2 Tbsp (25 mL) cornstarch
- 2 Tbsp (25 mL) light sesame oil, divided
- 1-14 fl. oz/398 mL can pineapple chunks (with juice)
- 1/4 cup (50 mL) rice vinegar
- 1/4 cup (50 mL) brown sugar
- 2 Tbsp (25 mL) sodium-reduced soy sauce
- 1 tsp (5 mL) red pepper flakes
- 1/2 EACH: red and green bell peppers, cut into bite-sized pieces
- 1 large carrot, peeled, cut lengthwise and thinly sliced on the diagonal
- 1 medium onion, sliced
- 1-2 Tbsp minced ginger
Marinade for Lamb Chops
By jan_ice
Marinate covered appx 2 hours in fridge
- LAMB CHOP MARINADE
- 2 tablespoons olive oil
- 1/3 cup Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, pressed
- 1 teaspoon grated fresh ginger
- 1 1/2 teaspoons dried rosemary
- 1/2 teaspoon freshly ground
- pepper
- 6 lamb loin Chops 1/2 inches thick), well trimmed, with
- tails left on
Brussel Sprouts With Pancetta
By jan_ice
Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes
- 1 lb fresh Brussels sprout trimmed
- 2 tablespoons Olive Oil
- 3 oz paper thin slices pancetta coarsely chopped
- 2 Cloves Garlic minced
- salt and freshly ground black pepper
- 3/4 cup low salt Chicken Broth
Green Beans with Garkic Sauce
By jan_ice
In a saucepan, bring 5 cups water to a boil with 1 tablespoon salt
- FRESH GREEN BEANS IN GARLIC SAUCE
- A great fresh green bean recipe to try !
- INGREDIENTS
- 1 1/2 lbs.fresh green beans
- 4 oz. fresh Shitake mushrooms (optional)
- 1/2 cup grated Parmesan cheese (optional)
- 1/4 cup extra virgin olive oil
- 1 tablespoon butter
- 1/4 cup fresh Italian parsley, chopped
- pinch of fresh basil and oregano, minced
- pinch of red pepper flakes
- 1/2 cup plain bread crumbs (optional)
- 8 cloves garlic, peeled
lamb chop marinade
By jan_ice
2 tablespoons olive oil 1/3 cup Dijon mustard 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil
- 1/3 cup Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, pressed
- 1 teaspoon grated fresh ginger
- 1 1/2 teaspoons dried rosemary
- 1/2 teaspoon freshly ground pepper
- 6 lamb loin c hops (1 1/2 inches thick), well trimmed, with
- tails left on
- Marinate covered appx 2 hours in fridge
Mini ice cream cookie cups
By jan_ice
Heat oven to 350°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray
- 1 1
- package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)
- 4 4
- teaspoons sugar
- 1/3 1/3
- cup Fisher® Chef’s Naturals® Chopped Walnuts, finely chopped
- 1/2 1/2
- cup Hershey’s® semi-sweet chocolate baking chips
- 1/4 1/4
- cup Smucker’s® Seedless Red Raspberry Jam
- 1 1/2 1 1/2
- cups vanilla bean ice cream, softened
- 24 24
- fresh raspberries
Stuffing Rolls
By jan_ice
Method 1.1. Melt the butter in a saucepan over a medium heat
- 50 g butter
- 1 medium onion, finely chopped
- 1 celery stick, finely chopped
- 1 leek (about 200g), washed and thinly sliced
- Leaves from 2 fresh rosemary sprigs, finely chopped, plus extra small sprigs
- 175 g fresh white breadcrumbs
- 75 g finely grated Parmesan
- Finely grated zest of 1 small lemon
- 3 tbsp chopped fresh flatleaf parsley leaves
- 1 medium egg, beaten
- 16 thin slices smoked pancetta
Red Pepper Pesto
By jan_ice
In food processor or blender, puree red peppers with vinegar until smooth
- 2 roasted sweet roasted sweet red peppers, peeled, seeded, cored
- 2 tsp tspbalsamic vinegar or red wine vinegar
- 1/4 cup cuptoasted pecan pieces
- 1 1pinch pinchsalt
- 1 1pinch pinchpepper
lamb chop marinade
By jan_ice
2 tablespoons olive oil 1/3 cup Dijon mustard 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil
- 1/3 cup Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, pressed
- 1 teaspoon grated fresh ginger
- 1 1/2 teaspoons dried rosemary
- 1/2 teaspoon freshly ground pepper
- 6 lamb loin c hops (1 1/2 inches thick), well trimmed, with
- tails left on
- Marinate covered appx 2 hours in fridge