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Recipes
Baked Ham with Mustard-Plum Glaze
By nancyjcanzi
Directions 1. Preheat oven to 350 degree F
- 1 3- to 4- lb. small bone-in ham
- 1 10-ounce jar plum jam (1 cup)
- 1/4 cup pomegranate juice
- 1/8 teaspoon ground cloves (optional)
- 1 tablespoon Dijon-style mustard
- 6 medium leeks
- Salt and pepper
- 1/2 cup finely shredded Parmesan cheese
- 1/2 cup soft bread crumbs
- 2 tablespoons butter, melted
- Fresh sage leaves (optional)
Pork Tenderloin With Brown Gravy and Mushrooms
By nancyjcanzi
1. Trim fat from meat. Coat a very large skillet with cooking spray; heat skillet over medium heat
- 11-pound pork tenderloin
- Nonstick cooking spray
- 8 ounces fresh mushrooms (3 cups), stemmed and quartered
- 3/4 cup lower-sodium beef broth
- 2 tablespoons finely chopped onion
- 2 tablespoons dry white wine or lower-sodium beef broth
- 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon whole wheat flour
- 1 tablespoon water
- 1 tablespoon snipped fresh parsley
Squash Casserole with Crunchy Pecan Topping
By nancyjcanzi
Preheat oven to 400 degrees F (200 degrees C)
- 3 acorn squash, halved and seeded
- 5 tablespoons butter, softened
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup chopped pecans
- 2 eggs
- 1/2 cup white sugar
- 1/4 cup half-and-half
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Slow Cooker Spaghetti Sauce
By nancyjcanzi
1In large skillet cook sausage until brown
- 1 pound mild or hot Italian sausage 3/4 pound lean ground beef
- 2 cloves garlic, minced
- 3 cups Ready-To-Eat Cereal Rice Krispies®
- 2 cans no-added-salt diced tomatoes (14 1/2 ounces each)
- 2 cans no-added-salt tomato sauce (8ounces each) 1 can sliced mushrooms, drained (4 ounces)
- 1 tablespoon dried Italian seasoning*
- 1/2 teaspoon fennel seeds, crushed (optional)** 1/4 teaspoon pepper
Honey Garlic Chicken Fried Rice
By nancyjcanzi
Heat the oil in a large wok or deep nonstick skillet set over medium-high heat
- 1 tbsp vegetable oil 15 mL
- 2 boneless, skinless chicken breasts, diced 2
- 1/4 cup soy sauce 50 mL
- 4 tsp each minced garlic and ginger 20 mL
- 3 cups frozen Asian-style mixed vegetables 750 mL
- 1 cup shelled, frozen edamame or green peas 250 mL
- 3/4 cup Diana® Sauce, Honey Garlic flavour 175 mL
- 1/4 cup water 50 mL
- 1 tbsp lime juice 15 mL
- 4 cups cooked, long-grain white or brown rice 1 L
- 1/2 cup chopped green onion 125 mL
- 1 tbsp toasted sesame oil 15 mL
Crunchy Onion Chicken & Noodle Dinner
By nancyjcanzi
1STIR soup, milk, 1 cup French Fried Onions, vegetables, chicken, noodles and 1/2 cup cheese in a 2-qt
- 1 (10 3/4 ounce) can CAMPBELL'S® Cream of Chicken Soup
- 1 1/4 cups pf milk
- 1 12 cups (4 ounces) FRENCH'S® Original French Fried Onions
- 1 cup frozen vegetables of your choice
- 2 cups cubed cooked chicken or turkey
- 2 cups curly egg noodles, cooked and drained
- 1 1/2 cup shredded cheddar cheese
Crispy and Creamy Doughnuts
By nancyjcanzi
Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy
- 2 (.25 ounce) envelopes active dry yeast
- 1/4 cup warm water (105 to 115 degrees)
- 1 1/2 cups lukewarm milk
- 1/2 cup white sugar
- 1 teaspoon salt
- 2 eggs
- 1/3 cup shortening
- 5 cups all-purpose flour
- 1 quart vegetable oil for frying
- 1/3 cup butter
- 2 cups confectioners' sugar
- 1 1/2 teaspoons vanilla
- 4 tablespoons hot water or as needed
One-Dish Chicken & Broccoli Alfredo
By nancyjcanzi
Batter: Grease 8" x 8" (2 L) baking dish
- Batter:
- 1 1/2 cups (375 mL) ROBIN HOOD® Nutri™ Flour Blend
- 2 envelopes (2 envelopes) Fleischmann's® Instant Quick-Rise Yeast (21;4 tspl11 mL) 1 tbsp (15 mL) sugar
- 1/2 tsp (2 mL) garlic powder 1 tbsp (15 mL) dried basil
- 3/4 cup (175 mL) very warm milk (120o-130°F/500-55°C)
- 2 tbsp (30 mL) CRISCO® Canola Oil
- 1 (1) egg, beaten
- Filling:
- 1 1/4 cups (300 mL) cooked, diced chicken or rotisserie chicken 2 cups (500 mL) frozen broccoli florets, thawed
- 1 cup (250 mL) prepared Alfredo sauce
Five-Treasure Fried Rice
By nancyjcanzi
I first created this recipe as a destination for leftover broccoli stalks, but its easily adaptable, so feel free t...
- 2 tablespoons canola oil
- 1 cup peeled, finely diced broccoli stems (from about 1-1/4 pound broccoli)
- 3/4 cup finely diced carrots
- 3/4 cup finely diced red bell pepper
- 3/4 cup frozen shelled edamame
- 3/4 cup corn kernels, fresh or frozen
- 4 scallions (both white and green parts), thinly sliced
- 2 tablespoons finely grated fresh ginger
- 2 large cloves garlic, minced
- 4 cups very cold cooked brown rice
- 3/4 cup finely diced Canadian bacon (4 ounces)
- 2 2 large eggs, lightly beaten
- 1/4 cup lower-sodium soy sauce
Slow Cooker Chili Chicken Tacos
By nancyjcanzi
Spray 3- to 4-quart slow cooker with nonstick cooking spray
- cup (175 mL) chopped tomatoMethod:
- Ingredients:1 1/4 pounds (625 g) boneless, skinless chicken thighs
- 1 pouch Old El Paso* Taco Seasoning Mix
- 1 tbsp (15 mL) packed brown sugar
- 1 can Old El Paso* Chopped Green Chiles
- 1 cup (250 mL) Green Giant* Frozen Niblets* or Peaches & Cream Whole Kernel Corn or 1 can (12 oz/341 mL) Green Giant* Niblets* or Peaches & Cream Whole Kernel Corn
- 1 1/4 cups (300 mL) Old El Paso* Taco Sauce
- 1/4 cup (50 mL) sliced green onions
- 1 pkg Old El Paso* (12 Large) Flour Taco Shells
- 3 cups (750 mL) shredded lettuce