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Recipes
Shrimp Stir-Fry Slow Cooker
By Joelene
- 1 pound carrots, peeled and cut diagonally into 1/2-inch slices
- 1 medium-size sweet red pepper, seeded and cut into 1/2-inch slices
- 3/4 cup low-sodium chicken broth
- 1/4 cup low-sodium teriyaki sauce
- 2 tablespoons cornstarch
- 1 tablespoon oyster sauce
- 2 teaspoons sugar
- 1 pound shrimp, peeled and deveined
- 8 ounces snow peas, trimmed
- 1 8 ounce can bamboo shoots
- Sliced scallions (optional)
- 3 cups cooked brown rice
Yeast Bread Coffee Cake
By Joelene
In a small bowl, dissolve yeast in warm water and teaspoon of sugar
- 2 packages dry yeast
- 1/4 cup warm water
- 1 teaspoon sugar
- 2 cups milk
- 1/4 cup sugar
- 5 cups flour (can use up to 6 cups)
- 1 teaspoon salt
- 2 eggs
- ~For Topping~
- 1/2 cup butter (melted - to be divided between 5 cakes)
- 3/4 cup sugar (to be divided between 5 cakes)
Biscuit Gravy
By Joelene
In a large saucepot sauté onions and garlic in olive oil until onions are translucent
- 1 1/2 teaspoons extra virgin olive oil
- 1/2 cup chopped yellow onion
- 1 tablespoon chopped garlic
- 1 pound chicken sausage, lowfat and nitrate free
- 2 teaspoons dry sage
- 3 bay leaves
- 1 teaspoon freshly ground black pepper
- 4 cups Béchamel sauce (see recipe)
- 1/2 cup chicken stock
- 1 teaspoon hot sauce
- 1 1/2 teaspoons Worcestershire sauce
- 2 teaspoons white distilled vinegar
3 Minute Chocolate "Cup" Cake
By Joelene
Melt the butter and chocolate together in a glass bowl set over a double boiler, or for 60 seconds in the microwave
- 8 ounces room-temperature butter, cubed
- 8 ounces dark chocolate, chopped
- 3/4 cup all-purpose flour
- 3/4 cup sugar
- 1 teaspoon orange zest
- 1 teaspoon salt
- 4 eggs
- ice cream or whipped cream
- maraschino cherries
Croissant French Toast
By Joelene
Split the croissants in half through the middle
- 8 whole Croissants (a Rounder Shape Is Best)
- 5 whole Eggs
- 1/4 cup Half-and-half
- 2 Tablespoons Sugar
- 1 teaspoon Ground Cinnamon
- 2 teaspoons Vanilla Extract
- Butter, For Frying And Serving
- Warm Syrup, For Serving
- Strawberries, For Serving (optional)
- Whipped Cream, For Serving (optional)
Eggs in Hash Brown Nests
By Joelene
Preheat the oven to 400 degrees
- 6 whole Medium Russet Potatoes (6 To 8)
- Salt And Pepper, to taste
- 24 whole Large Eggs
- Non-stick Cooking Spray
S'mores Sandwitch Bar Cookies
By Joelene
Heat oven to 350°F. Grease 8-inch square baking pan
- 1/2 cup (1 stick) butter or margarine, softened
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1-1/3 cups all-purpose flour
- 3/4 cup graham cracker crumbs
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 5 (1.55 oz. each) HERSHEY'S Milk Chocolate Bars, unwrapped
- 3 cups miniature marshmallows
Extremely Quick Tomato Sauce
By Joelene
1. Film the bottom of a skillet with oil and add garlic and herbs, if using
- Extra-virgin olive oil
- 2 garlic cloves, peeled and halved
- 3 sprigs fresh thyme or 1 sprig fresh rosemary or 1/2 teaspoon of either, dried (optional)
- 1 (28-ounce) can peeled San Marzano tomatoes
- Salt and pepper
Chicken Tortilla Casserole
By Joelene
Cook the rice according to the package directions
- 1 1/2 cups rice
- 4 tablespoons olive oil
- 3 cups diced tomatoes (5 to 7 tomatoes, depending on size)
- 3 cloves garlic, minced
- 1 large onion, diced
- 4 teaspoons chili powder
- 2 teaspoons paprika
- 2 teaspoons cumin
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Kosher salt and freshly ground black pepper
- One 15-ounce can pinto beans, drained and rinsed
- One 15-ounce can kidney beans, drained and rinsed
- One 16-ounce jar salsa verde
- 12 to 18 flour tortillas (or corn tortillas), depending on size
- One 11-ounce can corn, drained
- 1 1/2 pounds grated Cheddar jack cheese
- 1 recipe Enchilada Sauce, or 2 cups store-bought red enchilada sauce
- Sour cream, for serving
- Chopped fresh cilantro, for serving
Toasted Corn and Tepary-Bean Salad
By Joelene
To roast garlic, cut the top or pointed end off the head of garlic
- 2 teaspoons roasted garlic, minced
- 1/4 cup extra-virgin olive oil, divided
- 2 ears corn, kernels cut off the cob
- 1/4 cup canned tepary beans, or white beans, rinsed well
- 1/4 cup black beans, rinsed well
- 2 tablespoons cactus pads, diced
- 2 tablespoons Spanish onion, diced
- 2 tablespoons pimentos, diced
- 2 teaspoons basil, julienned
- 1/2 cup lime juice
- 2 teaspoons chipotle puree
- Salt and pepper, to taste