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Recipes

Plain Roasted Artichoke Hearts

Plain Roasted Artichoke Hearts

By

Can't believe it, but there's no other recipe like this on Recipezaar (unless I somehow missed it)

  • 3 (15 ounce) cans artichoke hearts
  • 4 garlic cloves, quartered
  • 2 teaspoons extra virgin olive oil
  • salt and pepper, to taste
  • 1 tablespoon lemon juice (optional)
  • 1 tablespoon butter (optional)
4.5/5 (12 Votes)

Roasted Garlic Aioli

Roasted Garlic Aioli

By

Preheat the oven to 425 degrees F

  • 2 to 3 whole heads garlic
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup mayonnaise
  • 1/3 cup fresh lemon juice
  • 2 tablespoons grated Parmesan
  • 1/2 tablespoon Dijon mustard
  • 1/8 teaspoon cayenne pepper
  • Dash Worcestershire sauce
  • Chopped fresh parsley, for garnish
5/5 (2 Votes)

MyTrail Mix

MyTrail Mix

By

Mix together

  • 1/2 cup(s) soybean nuts
  • 1 1/2 serving(s) Toasted corn
  • 1/3 cup(s) pumpkin seeds (unhulled)
  • 1/3 cup(s) green peas
  • 1/3 cup(s) sunflower seeds
  • 2 1/2 oz raisins
  • 1 1/2 oz dried cranberries
4/5 (1 Votes)

Baked Shroom Rice

Baked Shroom Rice

By

Preheat the oven to 350 degrees F

  • 2 tablespoons unsalted butter
  • 8 ounce shiitakes mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup white rice
  • Kosher salt and freshly cracked black pepper
  • 2 cups low-sodium chicken stock
4/5 (1 Votes)

Carrots with Marsala and Ginger

Carrots with Marsala and Ginger

By

Melt butter, add carrots. Toss and stir to coat the carrots with the butter

  • 1 T butter
  • 1 lb carrots, sliced in strips
  • 1/4 slice ginger
  • sprinkle of salt
  • 1/4 c marsala wine
4/5 (1 Votes)

Freezer Mashed Potatoes

Freezer Mashed Potatoes

By

If you’ve ever reheated leftover mashed potatoes and been disappointed with the result, you’ll welcome this rec...

  • 5 pounds potatoes (about 9 large), peeled and cut into chunks
  • 2 tablespoons butter, softened
  • 1 cup (8 ounces) sour cream
  • 2 packages (3 ounces each) cream cheese, cubed
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
0/5 (0 Votes)

Sauteed Zucchini Ribbons

Sauteed Zucchini Ribbons

By

WW; 3 Points Plus

  • 2 pounds medium zucchini (about 4)
  • 2 tablespoons olive oil
  • 1 garlic clove, smashed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons finely grated fresh lemon zest
  • Special equipment: a Japanese Benriner* or other adjustable-blade slicer
0/5 (0 Votes)

Classic Molded Cranberry Sauce

Classic Molded Cranberry Sauce

By

Lightly coat the inside of a ceramic cranberry mold with nonstick cooking spray

  • 1 lb. fresh cranberries
  • 1 cup plus 2 Tbs. sugar
  • Zest of 2 oranges
  • 2/3 cup fresh orange juice
  • Pinch of salt
  • 2/3 cup plus 2 Tbs. cold water
  • 1 envelope unflavored gelatin
5/5 (1 Votes)

Golden Green Bean Casserole

Golden Green Bean Casserole

By

Sometimes the comfort of long-time traditional side dishes is the perfect solution for a family meal

  • 1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
  • 1/2 cup milk
  • Dash ground black pepper
  • 1/4 cup chopped red pepper
  • 4 cups cooked cut green beans
  • 1 1/3 cups French's® French Fried Onions
5/5 (1 Votes)

Baby Back Ribs (pressure cooker)

Baby Back Ribs (pressure cooker)

By

Prepare sauce ingredients

  • 2 lbs. baby back ribs
  • 1 C. brown sugar
  • 1/4 C low sodium soy sauce
  • 1 Tbsp. vinegar
  • 1/4 tsp. cayenne pepper
  • 1 tsp. garlic powder
  • 1 C. chicken broth
0/5 (0 Votes)