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Recipes

Poultry: Chicken Salad

Poultry: Chicken Salad

By

Mix solids in a bowl. Mix mayo whipped cream and salt

  • 4 cups cooked cubed chicken
  • 1 1/3 cup chopped celery
  • 1 1/3 cup green grapes, halved
  • 3/4 cup toasted slivered almonds
  • 1 1/4 t salt
  • 3/4 cup mayo
  • 34 cup whipping cream, whipped
0/5 (0 Votes)

Pies: Derby Pie

Pies: Derby Pie

By

Mix til blended Pour into greased pie pan and bake at 325 degrees for 1/2 hour or until brown like a chocolate chi

  • 4 ozs melted, cooked butter
  • 1 cup sugar
  • 1/2 cup plain flour
  • 1 cup pecan pieces
  • 6 ozs chocolate chips
  • 2 eggs
0/5 (0 Votes)

Cakes: David Thompson's Pound Cake

Cakes: David Thompson's Pound Cake

By

Eggs and butter at room temperature Cook at 300 degrees for about 75 minutes

  • 6 eggs
  • 3 cups flour
  • 1 box 10X sugar
  • 3 sticks butter
  • 1 t salt
  • 1 t vanilla extract
  • 1 t flour
0/5 (0 Votes)

Beef: Penzeys, Ltd Chili

Beef: Penzeys, Ltd Chili

By

Brown beef in 2 batches in thick-bottomed soup kettle

  • 2 lbs. ground beef
  • 3 T vegetable oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1/2 t fresh ground Black Pepper
  • 1 t ground Cumin
  • 1/2 t ground Chipotle Pepper
  • 1/2-1 1/2 Cayenne Red Pepper
  • 3 T Chili Powder
  • 3 cups water
  • 1 26 oz can tomato puree
  • 2 16 oz cans no salt added whole tomatoes, peeled and chopped
  • 2 16 oz cans kidney beans, drained
  • 1-2 t salt
4/5 (1 Votes)

Soups: Homemade Cream Soup Mix

Soups: Homemade Cream Soup Mix

By

The New American Diet Cookbook

  • 2 cups powdered nonfat milk (8 cups)
  • 3/4 cup cornstarch (3 cups)
  • 1/4 cup instant chicken bouillon (1 cup)
  • 2 T dried onion flakes (8T)
  • 1 t basil leaves (4t)
  • 1 t thyme leaves (4)
  • 1/2 t black pepper (2t)
0/5 (0 Votes)

Vegetables: Roasted Potato Trio

Vegetables: Roasted Potato Trio

By

Cut potatoes into 1/ inch slices or desired shape Cook butter, oil and rosemary in a small saucepan over medium hea

  • 2 1/2 pounds sweet potatoes
  • 2 pounds red potatoes
  • 1 pound Yukon Gold potatoes
  • 1/4 cup butter
  • 1/4 cup olive oil
  • 1/3 cup fresh chopped rosemary
  • 1/2 t salt
  • 1/2 t freshly ground pepper
0/5 (0 Votes)

Beverages: Dessert Drink "Honey's B'day Cake"

Beverages: Dessert Drink Honey's B'day Cake

By

Fill blender with vanilla ice cream and all other ingredients Takes about 2/3 of a 1/2 gallon package Blend and ser

  • 1/3 cup vodka
  • 1/3 cup Kailua
  • 1/3 cup amaretto
  • Vanilla Ice Cream
0/5 (0 Votes)

Vegetables: Vegetable Lasagna

Vegetables: Vegetable Lasagna

By

Cooks Illustrated

  • INGREDIENTS
  • No-Cook Tomato Sauce
  • 1 (28-ounce) can crushed tomatoes
  • 1/4 cup chopped fresh basil
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • No-Cook Cream Sauce
  • 4 ounces Parmesan cheese, grated (2 cups)
  • 1 cup whole milk cottage cheese
  • 1 cup heavy cream
  • 2 garlic cloves, minced
  • 1 teaspoon cornstarch
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • Vegetable Filling
  • 1 1/2 pounds eggplant, peeled and cut into 1/2-inch cubes (about 7 cups)
  • Kosher salt and ground black pepper
  • 1 pound zucchini, cut into 1/2-inch pieces (about 4 cups)
  • 1 pound yellow squash, cut into 1/2-inch pieces (about 4 cups)
  • 5 tablespoons plus 1 teaspoon extra virgin olive oil
  • 4 garlic cloves, minced
  • 1 tablespoon minced fresh thyme
  • 12 ounces baby spinach (about 12 cups)
  • 12 no-boil lasagna noodles
  • 1/2 cup minced pitted kalamata olives
  • 12 ounces low-moisture whole-milk mozzarella cheese, shredded (about 3 cups)
  • 2 tablespoons chopped fresh basil
0/5 (0 Votes)

Salads: The Ultimate Superfood Salad

Salads: The Ultimate Superfood Salad

By

Whisk together all ingredients for the dressing (or put everything in a small blender and blend) and set aside unti...

  • For the Dressing
  • 1/4 cup grapeseed oil
  • 1/2 cup lemon juice, fresh
  • 1 tablespoon ginger, peeled and grated
  • 2 teaspoons whole grain mustard
  • 2 teaspoons pure maple syrup, optional
  • 1/4 teaspoon salt, or to taste
  • For the Salad
  • 2 cups dinosaur kale, tightly packed and thinly sliced
  • 2 cups red cabbage, thinly sliced
  • 2 cups broccoli florets
  • 2 large carrots, peeled and grated
  • 1 medium red bell pepper, sliced into matchsticks
  • 1/2 cup fresh parsley, chopped
  • 1 cup walnuts
  • 1 tablespoon sesame seeds
  • Optional Topping: 2 medium avocados, diced
0/5 (0 Votes)

Vegan: Leslie Taylorson's Baja Burrito

Vegan: Leslie Taylorson's Baja Burrito

By

The Art of Raw Living Food

  • Wrap:
  • Use 4 Spicy Tortillas
  • Filling:
  • 2 cups Chipotle Cheese
  • 2 cups shredded carrots
  • 2 cups mango, diced
  • 2 cups chopped spinach
  • 2 cups sliced cremini mushrooms
  • 2 ripe Hass avocado, diced
  • 1/2 cup fresh cilantro
  • 1/4 cup chopped green onions
  • 1 T chili powder
  • 3 T cold-pressed extra virgin olive oil
  • Garnish:
  • 1/4 cup Pine Nut Sour Cream
  • 1/4 cup Avocado Lime Sauce
  • 1/4 cup Red Bell Pepper Puree
  • Chipotle Cheese
  • 2 cups pine nuts
  • 1 1/2 cups water
  • Juice of 1 lemon
  • 1 Roma tomato
  • 1 large dried chipotle pepper
  • 2 t chili powder
  • 2 cloves garlic
  • 1 t sea salt
  • Pine Nut Sour Cream
  • 2 cups pine nuts
  • 1 1/2 cups water
  • Juice of 2 lemons
  • 1 Roma tomato
  • 2 T agave nectar
  • 3 cloves garlic
  • 1 t Himalayan salt
  • Avocado Lime Sauce
  • 2 ripe Hass avocados
  • 4 oz cold pressed extra virgin olive oil
  • 1 cup young Thai coconut water
  • 2 cloves garlic
  • Juice of 2 lime
  • 1 t Himalayan salt
  • 1 t agave nectar
  • 1 dash cayenne pepper
  • Red Bell Pepper Puree
  • 6 red bell peppers
  • 6 oz cold-pressed extra virgin olive oil
  • 2 cloves garlic
  • 1 t sea salt
0/5 (0 Votes)