Joycie's profile page
Recipes
Cold Crab Dip
By Joycie
In a medium bowl, blend cream cheese, milk, green onions, and horseradish
- 2 8 oz. Cream cheese packages
- 3 Tbsp Milk
- 2 green onions, finely chopped
- 2 Tbsp Horseradish
- 2 6 oz. cans crabmeat, drained and flaked
Crock Pot Chicken Wings
By Joycie
Combine in slow cooker. Cover and cook on low for 6-8 hours
- 12-18 Chicken wings
- 1/3 c Soy sauce
- 1 Tsp Ground ginger
- 2 Garlic cloves, minced
- 2 Green onions, minced
- 1 Tbsp Honey
- 2 Tsp Oil
Cabbage Ramen Noodle Salad
By Joycie
In a large frying pan, melt 1/2 cup butter
- Dressing:
- 1/2 c butter or margarine
- 2 pkg. Beef ramen noodles, save flavor packet for dressing
- 1 c Sunflower seeds
- 1 c Slivered almonds
- 1 16 oz. pkg Cole slaw
- 1 bunch scallions, chopped
- 1/3 c Vinegar
- 1/2 c Sugar
- 1 c Vegetable Oil
- 2 seasoning packets
Oatmeal Cinnamon Chip Cookies
By Joycie
Delicious variation of an old favorite
- 1 c butter, softened
- 1 c packed light brown sugar
- 1/3 c sugar
- 2 eggs
- 1 1/2 Tsp Vanilla
- 1 1/2 c Flour
- 1 Tsp Baking soda
- 2 1/2 c quick cooking oats
- 1 2/3 c Cinnamon chips
- 3/4 c raisins
Mango Salsa
By Joycie
Recipe from Johnson & Wales Spa Cuisine Cooking Course
- 2 each Mangoes, ripe
- 1/2 each Onion, red, diced
- 2 each Jalapenos, deseed, chop fine
- 1/2 each Lemon juice
- To Taste Salt & Peppter
- 2 Tbsp Honey (optional)
Chicken Milanese
By Joycie
This Chicken Milanese features lightly breaded and pan-fried crispy chicken cutlets
- 1 cup unbleached all purpose flour
- 2 large eggs
- 1 tablespoon vegetable oil
- 2 cup Panko breadcrumbs
- 1/2 cup Parmesan
- 2 tablespoons fresh Italian parsley, finely minced (or 1/2 teaspoon dried)
- Salt and fresh ground black pepper
- 4 chicken breasts, butterflied and lightly pounded
- 6 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 lemon, sliced into 4 wedges
- 4 fresh parsley sprigs (garnish)
Grilled Portabella Tacos with Salsa Verde
By Joycie
Recipe from the Johnson & Wales Spa Cuisine Cooking Course
- Marinade:
- 1/3 c Canola oil
- 3 Tbsp. Balsamic vinegar
- 1 Tsp. Black pepper
- Tacos:
- 6 each Portobello mushroom caps, trimmed, gills removed
- 6 each Tortilla, 6-inch soft corn
- 2 each Avocados, sliced
- 2 c Roma tomatoes, chopped
- 3 c Cabbage, shredded, blanched in salt water
- To taste Low-fat sour cream
- Salsa Verde:
- 4 ea Tomatillos, sliced and grilled
- 2 ea Tomato, globe roughly chopped
- 1 ea Poblano, roughly chopped
- 1 bu Cilantro, stems removed
- 1 ea Yellow onion, chopped
- 3 ea Garlic, cloves
- 3 tsp. Cane sugar
- 1 1/4 tsp. Canola oil
- 1 tsp. Black pepper
- 1 tsp. Kosher salt
Vinegar and Oil Salad Dressing
By Joycie
Place all ingredients in a container with a lid and shake well to combine
- 1/3 c Vegetable oil
- 3 Tbsp Olive oil
- 3 Tbsp Cider vinegar
- 1 Tsp Sugar
- 1 Tsp Salt
- Juice of one lemon
- Freshly ground black pepper
Butter Balls
By Joycie
Cream butter, add sugar and continue to beat until light
- 1 c Butter
- 4 Tbsp Powdered sugar
- 1 Tsp Vanilla
- 2 c Flour, sifted
- 1 c Nuts, chopped
Italian Ricotta Pie
By Joycie
Gram's recipe
- 3 lbs. Ricotta
- 6 Eggs
- 1 1/2 c Sugar
- 2 Tsp Vanilla
- 1 Qt. Milk
- 1/2 c Flour