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Recipes
Pan Stewed Chicken with Leeks & Cognac
By Janet-2
Saute pancetta in a large saucepan or casserole
- 1/2 lb pancetta, cut into 6 slices and then quartered
- 3 tbsp. olive oil
- 4 lbs. chicken thighs
- 2 cups chopped leeks, white and light green parts only
- 1 head of garlic, intact wit skins removed
- 1 bottle of white wine
- 1/4 cup cognac or brandy
- pinch of sugar
- Salt and pepper to taste
Warm Pear Toddy
By Janet-2
Combine pear nectar and spices in a 2 quart casserole pan
- 7 cups pear nectar
- 4 sticks cinnamon
- 6 whole cloves
- 8 whole star anise pods
- 1 1/2 cups gold tequila
- 8 Asian pears
- 1 lemon, juiced
Roast Goose II
By Janet-2
Put the prunes in a small saucepan, cover with sherry, bring to a simmer and cook 10 minutes
- 12 ounces pitted prunes
- Sherry (enough to cover prunes)
- 1 goose, 8 to 12 pounds
- 1/2 orange
- Salt and pepper to taste
- 6 apples, cored, peeled and cut into one-sixths (any type of apple will work)
- 2 cups shelled, roasted chestnuts (packaged are available)
- 2 tablespoons lemon zest
- 2 tablespoons orange zest
Mediterranean Kale & Cannellini-Farro Soup
By Janet-2
1. In a 3 1/2- or 4-quart slow cooker combine broth, tomatoes, farro, onion, carrots, celery, garlic, crushed red ...
- 4 cups reduced-sodium chicken broth or reduced-sodium vegetable broth
- 1 14 1/2ounce can no-salt-added fire-roasted tomatoes
- 1 cup farro, rinsed, or kamut
- 1 cup coarsely chopped onion (1 large)
- 2 medium carrots, halved lengthwise and thinly sliced crosswise
- 1 cup coarsely chopped celery (2 stalks)
- 4 cloves garlic, crushed
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 4 cups coarsely chopped fresh green kale or Swiss chard
- 1 15 ounce can no-salt-added cannellini beans (white kidney beans), rinsed and drained
- 3 tablespoons fresh lemon juice
- 1/2 cup crumbled feta cheese (2 ounces)
- Snipped fresh parsley or basil
Roast Leg Lamb with Garlic & Rosemary
By Janet-2
Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife
- 1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
- 4 garlic cloves
- 1 tablespoon fine sea salt
- 2 tablespoons chopped fresh rosemary
- 1/2 teaspoon black pepper
- 1/4 cup dry red wine or beef broth
Pimm's Cocktail
By Janet-2
Add Pimm to ginger ale in a pitcher
- 1 part Pimm
- 3 parts lemonade or ginger ale
- cucumber slice
- lemon slice
- orange slice
- chopped strawberries
- sprig of mint
- ice cubes
Prosciutto-Wrapped Figs with Gorgonzola
By Janet-2
Preheat broiler. Cover large rimmed baking sheet with foil
- 9 large fresh black Mission figs, stemmed, halved
- 18 1x5-inch thin strips prosciutto (about 3 ounces)
- 3 tablespoons Gorgonzola cheese
- 18 large walnut pieces, toasted
Snapper (Red) - Baked
By Janet-2
Place 24x18-inch piece of foil on heavy large baking sheet
- 1 2-to 2 1/4-pound whole red snapper, cleaned
- 1 tablespoon minced garlic
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon seafood seasoning
- 2 tablespoons (1/4 stick) chilled butter, cut into pieces
- 6 fresh thyme sprigs
- 6 thin lemon slices
Rum Swizzle
By Janet-2
Fill a mixing glass with crushed ice, and add all ingredients
- 1 1/2 oz. dark rum
- 3/4 oz. lime juice
- 1/2 oz. velvet falernum
- 3 dashes of Angostura bitters
- slice of lime
German Potato Salad
By Janet-2
Fry bacon until crisp – set aside
- • Potatoes, peeled, diced, and boiled
- • Parsley
- • Dijon country mustard
- • Onions, diced
- • Bacon
- • Apple cider vinegar