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Recipes
Hearty Barley and Lentils
By Joelene
In a large pot, bring water to a boil
- 3 cups water
- 1/2 lb dry barley
- 1 and 1/2 pound green lentils
- 1 bay leaf
- 1 medium onion, chopped
- 1 garlic cove, minced
- 1 Tbsp olive oil
- 4 cups vege stock
- 1 10 oz can condensed tom soup
- 1/2 tsp paprkia
- 1/2 tsp curry powder
- salt and pep
- 1 med tom, chopped
- 1/2 cup sour cream
Grilled Pineapple Salsa
By Joelene
Add the pineapple rings and cook for 5 minutes per side
- Whole pineapple
- 1/2 small red onion, diced
- 1 jalapeno, seeds removed, diced
- 2 avocados, pitted and chopped
- Juice of 1 lime
- 1 tablespoon chopped fresh cilantro
Coca-Cola Cake
By Joelene
To make batter: Preheat oven to 350 degrees
- Cake Batter:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup melted butter
- 1 cup Coca-Cola
- 3 tablespoons unsweetened cocoa
- 2 eggs, beaten
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla
- 2 cups mini marshmallows
- Coca Cola Icing:
- 1 (1-pound) box confectioner's sugar
- 3 tablespoons unsweetened cocoa
- 1/2 cup melted butter
- 1/2 cup Coca-Cola
- 1 teaspoon vanilla
- 1 cup chopped pecans, toasted*
Coconut Cream Cheese Frosting
By Joelene
In a mixing bowl, cream together cream cheese and butter until light and fluffy
- 1/2 cup - cream cheese, softened
- 1/4 cup - butter, softened
- 2 Tablespoons - lime juice
- 2 Tablespoons - Clover honey
- 4 to 5 cups - powdered sugar
- 1-1/2 cups - shredded coconut
Cheeseburger Pizza
By Joelene
Heat oven to 425 degrees F
- Cornmeal, for the baking sheet
- Flour, for shaping
- 1 pound(s) pizza dough, thawed, if frozen
- 8 ounce(s) lean ground beef
- 1/2 cup(s) barbecue sauce
- 2 ounce(s) extra-sharp Cheddar, grated (about 1/2 cup)
- 1 head(s) butter, bibb, or Boston lettuce
- 1 medium tomato, thinly sliced
- 1/2 small red onion
- 1 tablespoon(s) olive oil
- Kosher salt and pepper
Apple-Watercress Salad
By Joelene
In a large bowl, whisk together the lemon juice, mustard, honey, 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teas...
- 2 tablespoon(s) fresh lemon juice
- 1 teaspoon(s) Dijon mustard
- 1/2 teaspoon(s) honey
- 2 tablespoon(s) olive oil
- Kosher salt
- Pepper
- 1 small shallot, thinly sliced
- 1/2 seedless cucumber
- 1 Granny Smith apple
- 1 bunch(es) watercress or arugula
- 2 ounce(s) blue cheese, broken into large pieces
Chili-Garlic Roasted Broccoli
By Joelene
1 Preheat oven to 425° F
- 2 Tbs. olive oil
- 2 Tbs. lime juice
- 4 cloves garlic, minced (1 1/2 Tbs.)
- 1 Tbs. chili powder
- 2 medium heads broccoli, cut into long spears
Peppermint Shake
By Joelene
FOR ADULTS: Sub in ½ oz. vodka and 1½ oz
- FOR KIDS:
- Combine 3 oz. low-fat milk,
- 2 oz. French vanilla half-and-half,
- a drop each of peppermint extract,
- vanilla extract, and green food coloring.
- Shake and strain into a glass rimmed
- with crushed candy cane.
Parmesan Herb Biscuits
By Joelene
Add where master recipe calls for mixing in extra ingredients
- 1 cup grated Parmesan cheese
- 2 Tbs. each chopped fresh dill and tarragon
- 1/4 cup torn fresh basil leaves
Red, White and Blue Rockets
By Joelene
In a large bowl, combine blue Jello powder with 1
- 1/4 cup (60 ml) Blue Raspberry Jello (half package)
- 1 cup (240 ml) water
- 1/4 cup (60 ml) lemon juice
- 1/2 cup (120 ml) cup sugar
- 1 teaspoon (5 ml) gelatin powder (approx. 1.2 envelope)
- 1 cup (240 ml) water
- 1/4 cup (60 ml) Cherry Jello (1.2 package)
- 1 cup (240 ml) water