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Recipes
Crispy Rice Caramel Ice Cream Dessert
By nancyjcanzi
In a large saucepan over medium heat, combine butter and sugar
- 1 cup butter
- 1 cup brown sugar
- 5 cups crispy rice cereal
- 1/2 gallon praline caramel ice cream, softened
- 1 (12 ounce) jar caramel ice cream topping
B and L's Strawberry Smoothie
By nancyjcanzi
You have scaled this recipe's ingredients to yield a new amount (1)
- 4 strawberries, hulled
- 1/4 cup skim milk
- 1/4 cup plain yogurt
- 1 tablespoon and 1-1/2 teaspoons white sugar
- 1 teaspoon vanilla extract
- 3 cubes ice, crushed
Strawberry Romaine Salad II
By nancyjcanzi
In a large bowl, mix the romaine lettuce, red onion, strawberries, and mandarin oranges
- 1 head romaine lettuce, torn into bite-size pieces
- 1 red onion, sliced
- 1 pint fresh strawberries, sliced
- 1 (11 ounce) can mandarin oranges
- 1 cup mayonnaise
- 2 tablespoons maraschino cherry juice
- 2 tablespoons honey
- 1 tablespoon poppy seeds
- 1/8 teaspoon lemon juice
20-Minute Thai Peanut Chicken
By nancyjcanzi
You can create restaurant-style Thai chicken at home in your own kitchen in about 20 minutes!
- 4 boneless skinless chicken breasts (about 1 1/4 pound)
- 1/2 cup Progresso® plain panko crispy bread crumbs
- 1/2 cup finely chopped dry-roasted peanuts
- 1/4 cup purchased peanut sauce
- 2 tablespoons mayonnaise
- Fresh cilantro, if desired
- Additional purchased peanut sauce, if desired
Glorious Glazed Salmon
By nancyjcanzi
1In a small saucepan, bring vinegar to boiling over medium heat
- 1 tablespoon brown sugar or full-flavored molasses 1 teaspoon tamari sauce or soy sauce
- 1/4 teaspoon finely chopped fresh ginger or 1/8 teaspoon ground ginger
- 4 skinless, boneless salmon fillets (6 ounces each)
Bumbleberry Pies
By nancyjcanzi
Directions 1. In a large bowl, combine 2/3 cup sugar, flour, and cinnamon
- 2/3 cup sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1-1/2 cups frozen blueberries
- 1-1/2 cups frozen raspberries
- 1-1/2 cups frozen tart red cherries
- 1 15-ounce package rolled refrigerated unbaked piecrust (2 crusts)
- 4 4-1/2-inch individual foil pie plates
- Milk
- Sugar
Layered Tex Mex-Taco Salad
By nancyjcanzi
MIX first 3 ingredients until well blended
- Need1/2 cup Miracle Whip Dressing
- 1/2 cup light sour cream
- 1 Tbsp. taco seasoning mix
- 1 can (540 mL/19 fl oz) black beans, rinsed
- 6 cups coarsely chopped iceberg lettuce
- 1/2 cup sliced red onions
- 1-1/2 cups Kraft Tex Mex Shredded Cheese
- 1 cup grape tomatoes,
- 1/4 cup loosely packed fresh cilantro
- 1 cup of bite sized tortilla chips
Cheesy Chicken Quesadillas
By nancyjcanzi
Crumble chicken and toss with marinade until evenly coated
- 1/2 lb Ground chicken 250 g
- 1/4 cup Diana® Marinade, Garlic & Herbs flavour 50 mL
- 3 Green onions, finely chopped 3
- 1/2 cup Finely chopped red pepper 125 mL
- 1/4 cup each Diana® Sauce, Original flavour and salsa 50 mL each
- 1 cup Shredded Nacho blend cheese or Monterey Jack 250 mL
- 8 (6 in/18-cm) Whole wheat or plain wheat flour tortillas 8
Peach Cake Dessert
By nancyjcanzi
In a bowl, combine sugar, flour and cinnamon
- CAKE:
- 1 cup sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 5 medium fresh peaches, peeled and sliced
- 1/4 cup butter or margarine, softened
- 1/2 cup sugar
- 1 egg
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
Butternut Squash Pasts with Sage
By nancyjcanzi
1. Cook bacon in 12-inch skillet over medium heat until crisp, about 8 minutes
- Dont be tempted to use dried sage in this recipe.
- 4 slices bacon , halved lengthwise, then cut crosswise into 1/4-inch pieces
- 8 large fresh sage leaves , plus 1 tablespoon minced (see note)
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1/2-inch dice
- 1 tablespoon unsalted butter
- 6 scallions , sliced thin (about 1 cup)
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon sugar
- 2 cups low-sodium chicken broth
- 1 pound penne pasta or other short, tubular pasta
- 2 tablespoons grated Parmesan cheese , plus extra for serving
- 4 teaspoons juice from 1 lemon
- 1/3 cup sliced almonds , toasted