Joelene's profile page
Recipes
Butter to Oil
By Joelene
1/4 cup 3 tablespoons 1/3 cup 1/4 cup 1/2 cup 1/4 cup + 2 tablespoons 2/3 cu
- Butter/Margarine to Oil
- 1 teaspoon 3/4 teaspoon
- 1 tablespoon 2 1/4 teaspoons
- 2 tablespoons 1 1/2 tablespoons
Green Bean Casserole
By Joelene
Mix soup and milk. Add green beans and onions (if want)
- 2 cans french style green beans
- 1 can cream of mush
- 3/4 milk
- onion things
Blueberry Corn Muffins with Vanilla Butter
By Joelene
Preheat the oven to 400 degrees F
- Muffins:
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 cup buttermilk
- 1/2 cup milk
- 1/2 teaspoon baking soda
- 1 whole egg
- 1/4 cup shortening, melted
- 1/2 teaspoon vanilla extract
- 8 ounces dried blueberries
- Vanilla Butter:
- 1 stick butter, softened
- 2 tablespoons sugar
- 1 whole vanilla bean
Frozen "Boo"-nana Pops
By Joelene
Cut banana in half lengthwise, then in half to make four quarters
- 1 medium banana
- 1 cup white chocolate
- 8 mini chocolate chips
- 4 popsicle sticks
Lava Lamp
By Joelene
In a hurricane glass, pour pineapple juice over ice cubes
- 2 to 3 ounces pineapple juice
- 4 or 5 ice cubes
- 3/4 ounce Midori liqueur
- 3/4 ounce vodka
- 1 splash blue cura�ao
- Orange slice, for garnish
- Maraschino cherry for garnish
Seared Fish With Artichoke Relish
By Joelene
Heat 1 Tbsp oil in a large skillet over medium heat
- 3 tablespoon(s) olive oil
- 1 medium onion, finely chopped
- Kosher salt and pepper
- 2 stalk(s) celery, finely chopped
- 2 clove(s) garlic, finely chopped
- 1 can(s) (14 oz ) artichoke hearts, rinsed (or a 9-oz pkg frozen artichokes, thawed), patted dry and roughly chopped
- 1/4 cup(s) pitted green olives, quartered
- 1 tablespoon(s) red wine vinegar
- 1/2 cup(s) fresh flat-leaf parsley, roughly chopped
- 1/4 cup(s) roasted almonds, chopped
- 4 piece(s) (6-oz each) skinless white fish fillets (such as cod, striped bass, halibut or tilapia)
- 1 cup(s) couscous
- 1/4 cup(s) tomato sauce
Corn and Crab Chowder
By Joelene
Place soup, cumin, pepper, 1 cup of half-and-half and 2/3 of chile in a saucepan
- 32 ounce container roasted-corn or Southwest corn soup
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1 cup and 1 tablespoon half-and-half
- 1 poblano chile, roasted, peeled, diced
- 1/2 pound crab meat (reserve 1/2 cup for garnish)
- 2 tablespoons sour cream
- Pinch kosher salt
- 4 tablespoons roasted or freeze-dried corn (optional)
Cheesy Refried Bean Casserole
By Joelene
Preheat the oven to 350 degrees F
- Butter, for greasing and frying
- 2 red bell peppers, chopped
- 1 medium onion, chopped
- 1 cup tequila
- 2 teaspoons chili powder
- 4 cloves garlic, chopped
- 2 jalapenos, chopped
- Kosher salt and freshly ground black pepper
- Three 16-ounce cans refried beans
- 2 cups grated Cheddar
- 2 cups grated pepper Jack cheese
White Bean and Spinach Soup
By Joelene
Heat oil in a large saucepan over medium heat
- 2 tbsp. extra-virgin olive oil
- 1 onion, chopped
- 1 large carrot, cut into 1/2-inch dice
- 1 large celery stalk, cut into 1/2-inch dice
- 2 garlic cloves, minced
- 1 tsp. finely chopped rosemary
- 1 tsp. finely chopped thyme
- 2 dried bay leaves
- 2 (15-oz) cans cannellini beans, drained but not rinsed
- 2 bunches spinach (about 14 oz total), tough stems discarded, leaves rinsed well and cut into shreds
- 2 tsp. lemon juice
- 1 tsp. pure maple syrup
- 1/4 tsp. red pepper flakes
- 3/4 tsp. fine sea salt
- black pepper
- 6 tbsp. grated Parmesan
YALLER BREAD (CORN BREAD) WITH PINTOS
By Joelene
Preheat the oven to 375 degrees F
- 1 1/2 cups buttermilk
- 3 eggs, lightly beaten
- 3 tablespoons sugar
- 1 teaspoon baking soda
- 1/2 cup Ranch Beans (recipe follows)
- 1/2 cup fresh corn kernels
- 1 cup flour
- 1 1/2 cups fine yellow cornmeal
- 1/2 cup melted butter