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Recipes
Corkscrew Chicken and Broccoli Alfredo
By Jan_C
1. Cook the past aaccording to the package directions while preparing the sauce, and set aside
- 8 oz. rotini or bowties
- 5 C broccoli florets
- 1 C low-fat milk
- 1 1/2 T cornstarch
- 1 C reduced sodium chicken broth
- 1/4 C light cream cheese
- 1/2 tsp. garlic powder
- 1/4 tsp. crushed black pepper
- 1/2 C parmesan cheese
- 1 C shredded, cooked, boneless, skinless chicken breast
Crunchy Vegetable Bake
By Jan_C
1. In a large skillet, saute celery and onions in oil until tender
- 4 celery ribs, chopped
- 2 large onions, chopped
- 1/4 cup canola oil
- 4 cans (10-3/4 ounces each) condensed cream of
- chicken soup, undiluted
- 4-1/2 cups (36 ounces) sour cream
- 4 to 6 teaspoons salt
- 1/2 to 1 teaspoon pepper
- 8 packages (16 ounces each) frozen cut green beans,
- thawed
- 8 packages (16 ounces each) frozen corn, thawed
- 8 cans (8 ounces each) sliced water chestnuts,
- drained
- 1 package (8 ounces) butter-flavored crackers, crushed
- 1 cup sliced almonds
- 1/2 cup butter, melted
Big Daddy's Veggie Lasagna
By Jan_C
Soak noodles in water about 15 minutes
- Ingredients: Filling
- 1 Pkg. lasagna noodles
- ¼ C Olive Oil
- 1 head broccoli (cut into florets)
- 1 head cauliflower (cut into florets)
- 1 zucchini (halve, remove seeds, quarter, cut)
- 1 yellow squash (halve, remove seeds, quarter, cut)
- 1½ C. cottage cheese (½ C. per layer)
- ¾ C. mozzarella (for middle layer)
- Ingredients: Sauce
- ½ stick butter
- 1 onion, chopped
- Black pepper, salt
- 1 T. smoked paprika
- 1 T. garlic
- 4 T. flour
- 2½ C. milk
- 1 C. veggie stock
- ¼ C Parmesan cheese
- Ingredients: Topping
- ½ stick butter
- 1 tsp paprika
- crushed red pepper
- 4 T. Panko bread crumbs
- ¼ C. Parmesan cheese
- Handful parsley
- ¾ C. mozzarella
Granola Bars
By Jan_C
Preheat the oven to 325 degrees F
- Nonstick cooking spray
- 2 cups old-fashioned oats
- 3/4 cup dried cranberries
- 3/4 cup chopped walnuts
- 3/4 cup toasted wheat germ
- 2 tablespoons packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup honey
- 1/2 cup vegetable oil
- 2 large egg whites
Risotto with bacon and kale
By Jan_C
This recipe is for leftovers from "roasted chicken with root vegetables" recipe, or use leftovers from any roasted ...
- 4 slices bacon, chopped coarsely
- 1 large onion, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup arborio rice
- 3 cups low-salt chicken broth, plus 1/4 to 1/2 cup
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 3 medium curly kale leaves, stemmed and chopped into 1-inch pieces (about 3 cups)
- 3/4 cup diced leftover chicken (from roasted chicken with root vegetables)
- 1 roasted carrot, chopped (from roasted chicken with root vegetables)
- 1 roasted parsnip, chopped (from roasted chicken with root vegetables)
- 1 roasted shallot, chopped (from roasted chicken with root vegetables)
- 1/2 cup freshly grated Parmesan cheese
Deep Fried Stuffed Olives
By Jan_C
You can try other fillings like feta or smooth goat cheese mixed with lemon zest, garlic and basil
- "OLIVES"
- 24 large pitted green olives
- 1/2 cup flour
- 1 cup fine breadcrumbs
- 2 eggs, beaten
- 1 cup olive oil
- Salt and pepper
- "STUFFINGS:"
- 2 tablespoons unsalted butter
- 1 shallot, diced
- 1 pound ground veal
- Salt and pepper
- 1/2 cup veal stock
- 1/4 cup grated Parmesan
- 1/4 cup chopped fresh parsley
- 2 tablespoons breadcrumbs
- 1 egg, beaten
- 1/4 pound gorgonzola cheese, crumbled
Crunchy Peanut Caramel Nougat Candy Bar
By Jan_C
Spray a 13-by-9-inch baking dish with nonstick spray and line with parchment paper, leaving 2 inches of overhang on...
- 1/3 cup chunky peanut butter, such as Jif
- 1/2 teaspoon vanilla extract
- One 7.5-ounce jar marshmallow cream, such as Fluff
- 1 cup granulated sugar
- 1/4 cup heavy cream or whole milk
- 1/2 stick unsalted butter
- 1 cup granulated sugar
- 3/4 cup heavy cream
- 1/2 cup light corn syrup
- 1/2 stick unsalted butter, cut into pieces
- 1 1/2 cups coarsely chopped roasted salted peanuts
- 2 pounds good-quality milk chocolate, coarsely chopped with a serrated knife
- Special equipment: heatproof spatula, candy thermometer
Ricotta Zeppoles
By Jan_C
1. Heat oil in a deep-fryer to 375 degrees F (190 degrees C)
- 4 cups and 2 tablespoons vegetable oil for frying
- 1/2 cup and 1 teaspoon all-purpose flour
- 1 teaspoon baking powder
- 1/2 pinch salt
- 3/4 teaspoon white sugar
- 1 eggs, beaten
- 1/2 cup and 1 teaspoon ricotta cheese
- 1/8 teaspoon vanilla extract
- 1/4 cup confectioners' sugar for dusting
Chocolate Peanut Butter Cup Cookies - Pioneer Woman
By Jan_C
Directions Special equipment: mini muffin pan Preheat the oven to 350 degrees F
- One 16.5-ounce package refrigerated peanut butter cookie dough
- 1 bag of 24 miniature chocolate-peanut butter cups
Lamb and Orzo Stuffed Peppers
By Jan_C
Preheat the oven to 375 degrees F
- 4 large red bell peppers
- 1 tablespoon unsalted butter
- 1 1/4 cups orzo pasta
- 3 to 4 cloves garlic, chopped
- 2 cups water
- 12 ounces ground lamb
- Kosher salt and freshly ground black pepper
- 2 sprigs fresh marjoram or oregano, leaves picked and chopped or 1 1/2 teaspoons dried
- 2 small sprigs fresh rosemary, leaves picked and finely chopped
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup, plus 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 2 cubanelle peppers or mild frying peppers, chopped
- 1 (28-ounce) can tomato sauce
- 1 cup crumbled feta cheese or goat cheese