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Recipes
HONEY-GLAZED CARROTS WITH PECANS
By JanV
The best carrots I've ever eaten! A great side dish to serve to guests
- 1/3 cup pecans, coarsely chopped
- 2 Tbsp. canola oil, divided
- 1/8 plus 1/4 tsp. salt, divided
- 1 Tbsp. butter
- 2 lbs. carrots, halved lengthwise & cut diagonally into 1/4" thick slices
- 1/2 tsp. chile powder
- 2 Tbsp. honey
BROCCOLI CASSEROLE
By JanV
My mother prepared this casserole for holidays and Sunday dinner
- 2 pkgs. frozen broccoli spears, cooked & chopped
- 1 can cream of mushroom soup
- 1 Tbsp. chopped onion (optional)
- 2 eggs, lightly beaten
- 1 cup shredded cheese
- 1/4 cup mayonnaise
- 1 cup Pepperidge Farm stuffing mix OR
- 1 cup crushed cracker crumbs OR 1 cup grated cheese
- 1/2 stick melted margarine
CHOCOLATE CHIP COOKIES
By JanV
My personal favorite recipe for chocolate chip cookies
- 1/2 cup rolled oats
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. cinnamon
- 1 cup (2 sticks) butter, softened
- 3/4 cup firmly packed brown sugar
- 3/4 cup granulated sugar
- 2 tsp. vanilla extract
- 1 tsp. lemon juice
- 2 eggs
- 3 cups semisweet chocolate chips
- 1 1/2 cups chopped walnuts
KEY WEST BLACK BEAN SOUP
By JanV
A hearty black bean soup with chicken
- 4 (15-oz.) cans black beans, rinsed & drained
- 1 (16 oz.) can diced tomatoes with their juice
- 2 quarts water
- 4 oz. chicken soup base
- 1/2 cup celery
- 1/2 cup onion
- 1/2 cup bell pepper
- 1/2 cup carrots
- 8 oz. cooked, shredded chicken meat
- 1 tsp. cumin
- 1 tsp. oregano
- 2 cloves garlic
- 2 oz. sherry wine
- 1 tsp. ground bay leaf
- 1/2 tsp. ground cloves
FRUIT COBBLER
By JanV
A cobbler that is easy to make by preparing a batter that is the base for the fruit
- Batter:
- 1 cup sugar
- 1 cup flour
- 3/4 cup milk
- 2 tsp. baking powder
- 1/2 tsp. salt
- Filling:
- 3 - 4 cups fruit
- 1 cup sugar
- 3 Tbsp. cornstarch
- 1 stick margarine or butter
TRAILSIDE OATMEAL COOKIES
By JanV
Nice alternative to the traditional chocolate chip cookie!
- 1/2 cup butter, softened
- 1/2 cup peanut butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 eggs
- 1/4 cup milk
- 1 tsp. vanilla
- 1 1/2 cups all-purpose flour
- 2 1/2 cups rolled oats
- 2 1/2 cups peanut-butter flavored pieces and/or chopped walnuts, semisweet chocolate pieces, raisins, shredded coconut
BASIL CHICKEN IN COCONUT-CURRY SAUCE
By JanV
What a wonderful array of flavors in one dish!
- 4 skinless, boneless chicken breast (about 1 lb.)
- 1/2 tsp. salt
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1/2 tsp. ground cloves
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cardomon
- 1/2 tsp. cracked black pepper
- 1/4 tsp. chili powder
- 1/4 tsp. ground tumeric
- 1 large red onion, chopped (1 cup)
- 5 cloves garlic, minced
- 2 jalapeno peppers, seeded & finely chopped
- 1 Tbsp. olive oil
- 1 (14-oz.) can unsweetened coconut milk
- 2 tsp. cornstarch
- 3 Tbsp. snipped fresh basil
- 1 Tbsp. finely chopped ginger root
- 1 small red onion, cut in wedges for garnish (optional)
- Fresh basil leaves for garnish (optional)
- Hot cooked rice
OLD-TIME MINNESOTA COCOA BARS
By JanV
Easy to make as a cup of cocoa!
- 1/2 cup butter or margarine, softened
- 1 cup sugar
- 1 tsp. vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup chopped pecans or walnuts
Blueberry Romaine Salad
By JanV
A wonderful mix of unique flavors - blueberries, cashews & Swiss cheese
- Dressing: 1/3 cup white vinegar
- 1/4 cup sugar (or less, to your taste)
- 1 Tbsp. chopped red onion
- 2 tsp. poppy seeds
- 1 tsp. ground mustard
- 1/2 tsp. salt
- 1/4 tsp. pepper
- Dash Worcestershire sauce
- 1 cup olive or grapeseed oil
- Salad: 1 (10-oz.) pkg. hearts of romaine salad mix
- 1 cup unsalted cashews
- 1 cup (4 oz.) shredded Swiss cheese
- 1 cup fresh blueberries
KIDNEY BEAN RELISH
By JanV
A different bean dip that is delicious served on Ritz crackers
- 2 cups canned red kidney beans, washed and drained
- 1 medium onion, ground
- 1/4 cup mayonnaise
- Dash dry mustard
- Dash Worchestershire sauce
- 1 Tbsp. white horseradish
- 1 clove garlic, crushed
- 1/4 cup sweet pickle relish
- Salt and pepper to taste