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Recipes
Marinades: Chicken Marinade
By JoFClark
Mix
- 3 cloves garlic, minced
- 3 T oil
- l1/2 cup tomato juice
- 1/2 cup lime juice
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1 t black pepper
Poultry: Rosemary Chicken Kabobs
By JoFClark
Cut chicken into 1 ½ inch cubes and place in large bowl
- 6 chicken breast halves, skinned and boned
- 1 t paprika
- 1 cup dry white wine
- 2 T vegetable oil
- 1 t rosemary, crushed
- 2 garlic cloves, minced
- 2 1/2 cups chicken broth or bouillon
- 1 cup Uncle Ben’s Converted Brand Rice
- 2 medium yellow squash, cut into 1/2 inch thick slices
- 1 medium zucchini squash, cut into 1/2 inch thick slices
- 1 large red, green, or yellow bell pepper, cored, seeded and cut into 1 inch squares
- 2 T chopped scallions
Soups: Granny's Vegetable Soup
By JoFClark
Bring water with 4 chicken bouillon cubes to a boil
- 3 large potatoes
- 4 large carrots
- 2 large onions
- 2 packages frozen corn
- 2 packages frozen baby limas
- 1/2 large package of frozen okra
- 3 quarts tomato juice
- Sugar and seasoning to taste
Desserts: Scumptious Chocolate Layer Bars
By JoFClark
Combine chocolate chips, cream cheese and evaporated milk in medium saucepan Cook over low heat, stirring constant
- 12 oz package Hershey's semi-sweet chocolate
- 1 package (8oz) cream cheese
- 5.3 oz (2/3 cup) can evaporated milk
- 1 cup chopped walnuts
- 1/2 t almond extract
- 3 cups unsighted all-purpose flour
- 1 1/2 cups sugar
- 1 t baking powder
- 1/2 t salt
- 1 cup butter
- 2 eggs
- 1/2 t almond extract
Appetizers: Beth Yarbrough's Spiced Pecans
By JoFClark
Melt butter over low heat
- 1 package/4 cups pecan halves
- 4 T butter
- 4 heaping T brown sugar
- 1/2 - 1 t Williams Sonoma Potlatch Seasoning
- 1/2 t curry powder
- 1/2 t cinnamon
- 1/2 t cayenne pepper
- 1/4 - 1/2 t allspice
- 1 t salt
Soups: Multi bean soup
By JoFClark
Soak the overnight overnight
- bouquet garni bags:
- 2 cups bean mixture
- 2 qts water
- 1 1/2 lb ham chunks or 2 t vegetable bouillon
- 2 t minced onion
- 2 t white pepper
- 1 t garlic
- 1 16 oz can tomatoes
- 2 T parsley flakes
- 3 bay leaves or 1 t marjoram
- 1 t thyme
- 1 t basil
- Or
- Beans
- 1 large onion
- 1 quart tomatoes
- 1 pod red pepper (optional) or 1 t chili powder
- Juice of 1 lemon
- Salt and pepper to taste
Beef: Kenny's Lasagna
By JoFClark
Add three eggs or four if small Package of basil, julienned Stir together Continue to stir periodically
- Ricotta cheese
Poultry: Reid’s Pecan Chicken & Peach Chutney
By JoFClark
Dredge chicken in pecans. Pan sauté in oil until browned
- 4 boneless chicken breasts
- 1 pound pecans – chopped fine
Thanksgiving: 5 star Parker House Yeast Rolls
By JoFClark
Place milk in a small saucepan and bring to a simmer
- 1 1/2 cups milk
- 1 stick unsalted butter, cut into pieces, plus more for brushing
- 1/2 cup sugar
- 1 package active dry yeast
- 1/2 cup warm water
- 3 large eggs, lightly beaten
- 1 1/2 teaspoons salt
- 6 cups all-purpose flour
- Recipe courtesy Bobby Flay
Seafood: House Beautiful’s Skewered Shrimp with Black Bean Lemon Rice
By JoFClark
Whisk marinade ingredients in an small bowl
- Marinade/Dressing
- 3/4 cup Pompeian Extra Virgin Olive Oil
- 1/4 cup Pompeian Red Wine Vinegar
- 3 tablespoons lemon juice
- 2 medium garlic cloves, minced
- 1 1/2 teaspoon salt
- 3/4 cup coarsely ground black pepper
- Skewers
- 24 large raw, headless, peeled shrimp, with tails on (about 1 poind)
- 24 whole green onions, trimmed to 6 inches in length
- 24 cherry tomatoes
- 2 poblano chili peppers, seeded and cut into 24 pieces
- 8 12-inch bamboo skewers, soaked in water
- Rice
- 3 cups hot cooked brown rice
- 15 oz. canned black beans, rinsed and drained
- 1/4 cup chopped cilantro
- 3 t grated lemon zest