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Ceviche

Ceviche

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SimplyRecipe The first time I made ceviche, I was amazed

  • 2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned
  • 1/2 cup of fresh squeezed lime juice
  • 1/2 cup of fresh squeezed lemon juice
  • 1/2 red onion, finely diced
  • 1 cup of chopped fresh seeded tomatoes
  • 1 serrano chili, seeded and finely diced
  • 2 teaspoons of salt
  • Dash of ground oregano
  • Dash of Tabasco or a light pinch of cayenne pepper
  • Cilantro
  • Avocado
  • Tortillas or tortilla chips
4/5 (3 Votes)

SALPICON

SALPICON

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Cocine la pechuga en agua hirviendo con sal

  • 1 pechuga de pollo
  • 1 lechuga
  • 4 papas peladas
  • 3 huevos duros en rodajas
  • 3 tomates
  • 1 cebolla picada
  • 1/2 tazas de arvejas cocidas
0/5 (0 Votes)

Manicotti

Manicotti

By

Betty Crocker PREPTIME40MinTOTALTIME1Hr 35MinSERVINGS7

  • 14 uncooked manicotti shells
  • 1 lb lean (at least 80%) ground beef
  • 1 large onion, chopped (1 cup)
  • 2 cloves garlic, finely chopped
  • 1 jar (26 to 30 oz) tomato pasta sauce (any variety)
  • 2 boxes (9 oz each) frozen chopped spinach, thawed
  • 2 cups small curd cottage cheese
  • 1 can (8 oz) mushroom pieces and stems, drained
  • 1/3 cup grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pepper
  • 2 cups shredded mozzarella cheese (8 oz)
  • 2 tablespoons grated Parmesan cheese
5/5 (1 Votes)

Harvard Beet Salad

Harvard Beet Salad

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Hidden Valley Serving 4 Dish Type: Salad Cuisine: American Featured Product: Hidden Valley® The Original R

  • ½ cup Hidden Valley® Original Ranch® Dressing
  • 2 tablespoons each prepared mustard & honey
  • 1 tablespoon cider vinegar
  • 4 cups fresh spinach leaves, washed
  • 1 can (15 ounces) whole beets, drained and quartered
  • 1 can (11 ounces) mandarin oranges, drained
  • 2 cups shredded rotisserie chicken
  • ½ cup sliced red onion, cut in 2-inch pieces
  • Dry roasted pumpkin or sunflower seeds
4.5/5 (2 Votes)

One-Pan Pasta and Meatballs

One-Pan Pasta and Meatballs

By

Betty Crocker Prep Time 05 Minutes Total Time 30 Minutes Makes 4 servings

  • 1 cup water
  • 1 jar (25.5 oz) Muir Glen® organic pasta sauce (any flavor)
  • 1 1/2 cups uncooked elbow macaroni
  • 20 frozen cooked Italian-style or regular meatballs (1 inch)
  • 1 can (2 1/4 oz) sliced ripe olives, drained
  • Grated Parmesan cheese, if desired
4/5 (1 Votes)

Poached Salmon

Poached Salmon

By

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  • 1 to 1 1/2 pounds salmon fillets
  • 1/2 cup dry white wine (a good Sauvignon Blanc)
  • 1/2 cup water
  • A few thin slices of yellow onion and/or 1 shallot, peeled and sliced thin
  • Several sprigs of fresh dill or sprinkle of dried dill
  • A sprig of fresh parsley
  • Freshly ground black pepper
4/5 (1 Votes)

Glazed Salmon

Glazed Salmon

By

SimplyRecipe

  • 1/2 cup apple cider (not hard cider)
  • 1 1/4 tablespoons honey
  • 4 skinless salmon fillets (6 ounces each)
  • 1 teaspoon olive oil
  • Salt and pepper, to taste
  • 2 lemons, cut in half
  • 1 Tbsp butter
  • 12 ounces fresh baby spinach
  • 1 1/2 tablespoons white wine
0/5 (0 Votes)

Minestrone Tortellini

Minestrone Tortellini

By

Betty Crocker PREP TIME 25Min TOTAL TIME 25Min SERVINGS 4

  • 1 package (9 oz) refrigerated cheese-filled tortellini
  • 1 tablespoon olive or vegetable oil
  • 1 medium zucchini, cut lengthwise in half, then cut into 1/4-inch slices (1 1/2 cups)
  • 1/2 cup coarsely chopped yellow bell pepper
  • 1 can (15 oz) Progresso® dark red kidney beans, drained, rinsed
  • 1 can (14.5 oz) Muir Glen® organic diced tomatoes with basil and garlic, undrained
  • 2 tablespoons chili sauce
  • 1/4 teaspoon salt
  • 2 tablespoons chopped fresh parsley
0/5 (0 Votes)

Coq au Vin

Coq au Vin

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Simply Recipes Coq au Vin is a classic French dish of chicken cooked in red wine, a surprisingly easy way to m...

  • 1/2 lb bacon slices
  • 20 pearl onions, peeled, or 1 large yellow onion, sliced
  • 3 lbs chicken thighs and legs, excess fat trimmed, skin ON
  • 6 garlic cloves, peeled
  • Salt and pepper to taste
  • 2 cups chicken stock
  • 2 cups red wine (pinot noir, burgundy, or zinfandel)
  • 2 bay leaves
  • Several fresh thyme sprigs
  • Several fresh parsley sprigs
  • 1/2 lb button mushrooms, trimmed and roughly chopped
  • 2 Tbsp butter
  • Chopped fresh parsley for garnish
0/5 (0 Votes)

Cheesy Italian Tenderloins

Cheesy Italian Tenderloins

By

Betty Crocker Add something delicious to your Italian cuisine night! Serve beef steak sprinkled with tomato, bas

  • 4 beef tenderloin steaks, about 1 inch thick (about 1 pound)
  • 1 tablespoon olive or vegetable oil
  • 1/4 teaspoon garlic salt
  • 1 roma (plum) tomato, seeded and chopped (1/4 cup)
  • 1/4 cup chopped fresh or 2 teaspoons dried basil leaves
  • 1/4 cup shredded mozzarella cheese (1 ounce)
0/5 (0 Votes)