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Recipes
Saucy Mexican Chicken
By nancyjcanzi
COOK chicken in nonstick skillet on medium-high heat 4 min
- 1 lb. (450 g) boneless skinless chicken breasts
- 1 jar (454 mL) salsa
- 1 can (540 mL) black beans, rinsed
- 1 cup Kraft Tex Mex Light Shredded Cheese
Tangy Baked French Fries
By nancyjcanzi
1. Preheat the oven to 400 degrees F (200 degrees C)
- 4 russet potatoes, peeled and cut into 1/4
- inch thick fries
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes 1/4 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 2 tablespoons spicy brown mustard
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
Phill cheese cresent appetizers
By nancyjcanzi
HEAT oven to 375 degrees F
- 1 1
- pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 8 8
- slices OSCAR MAYER Bacon, cooked, crumbled
- 1/3 1/3
- cup KRAFT Grated Parmesan Cheese
- 1/4 1/4
- cup finely chopped onions
- 2 2
- tablespoons chopped fresh parsley
- 1 1
- tablespoon milk
- 2 2
- cans (8 oz. each) refrigerated crescent dinner rolls
Grilled Ham and Cheese with Strawberry-Red-Wine Jam
By nancyjcanzi
Heat a large griddle. Spread 10 of the brioche slices with the jam
- 20 1/4-inch-thick slices of brioche 1/2 cup strawberry jam mixed with 2 tablespoons of Pinot Noir 10 thin slices of baked ham 10 thin slices of Gruyere cheese Softened unsalted butter
Smoky, Mustardy Pulled Pork
By nancyjcanzi
1. For the spice rub and pork: Combine dry mustard, brown sugar, salt, pepper, paprika, and cayenne, breaking up an...
- Spice Rub and Pork
- 3 tablespoons dry mustard
- 1 1/2 tablespoons light brown sugar
- 2 tablespoons salt
- 2 teaspoons pepper
- 2 teaspoons paprika
- 1/4 teaspoon cayenne pepper
- 1 boneless pork shoulder roast (4 to 5 pounds) (see note)
- 4 cups wood chips , soaked for 15 minutes
- Mustard Barbecue Sauce
- 1/2 cup yellow mustard
- 1/2 cup packed light brown sugar
- 1/4 cup white vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon hot sauce
- 1 teaspoon salt
- 1 teaspoon pepper
Spinach & Feta Phyllo Squares
By nancyjcanzi
Heat oil in a large skillet and cook onions on medium heat until tender and just starting to brown
- 1 tbsp (15 mL) olive oil
- 2 onions, chopped
- 2 300 g pkg frozen spinach, defrosted, squeezed dry and chopped
- 4 eggs
- 4 oz (125 g) ricotta
- 6 oz (175 g) feta, crumbled
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) pepper
- 1/4 tsp (1 mL) freshly grated nutmeg
- 6 sheets phyllo pastry (about 13- x 16-inch)
- 1/4 cup (50 mL) olive oil
- 3 tbsp (50 mL) breadcrumbs
Thumbprint Cookies
By nancyjcanzi
ItHEAT oven to 350ºF. BEAT cream cheese, butter, sugar and vanilla with mixer until blended
- 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
- 3/4 cup butter, softened
- 1 cup sugar 2 tsp. vanilla
- 2-1/4 cups flour
- 1/2 tsp. baking soda
- 1 cup finely chopped pecans
- 1-1/4 cups Kraft Pure Strawberry Jam
Pork Chop Dinner
By nancyjcanzi
1. Combine all glaze ingredients in medium bowl; mix thoroughly and set aside
- Glaze
- 1/2 cup distilled white vinegar or cider vinegar
- 1/3 cup light brown sugar
- 1/3 cup apple cider or apple juice
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- Pinch cayenne pepper
- Chops
- 4 boneless, center-cut pork loin chops , 5 to 7 ounces each, 1/2 to 3/4 inch thick
- 1 tablespoon vegetable oil
Vegetable fried rice
By nancyjcanzi
1. Combine rice and broth in a small saucepan
- 1 cup instant brown rice
- 1 cup vegetable broth
- 2 eggs, lightly beaten
- 2 teaspoons canola oil
- 6 ounces asparagus spears, trimmed and cut into 1-inch pieces (about 1/2 bunch)
- 1 medium red bell pepper , thinly sliced into 1-inch pieces
- 4 scallions, cut into 1-inch pieces
- 1 clove garlic, minced
- 1 tablespoon minced fresh ginger
- 4 teaspoons reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- Hot red pepper sauce, to taste