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Recipes
Honey-Sesame Salmon
By SherryA
Preheat oven to 375 Combine all your ingredients (minus the salmon) Mix well
- 2 pounds fresh Salmon
- 1/3 cup honey
- 2 Tlbs soy sauce
- 1 tsp minced or powdered garlic
- 1 tsp minced onion
- 1 tsp red pepper flakes
- 3/4 tsp ground ginger
- 2 tsp sesame seeds
JKL Pesto Pork and Veggie Roast
By SherryA
Preheat the oven to 425 degrees F
- 5 cloves garlic
- 3 teaspoons coarse sea salt, divided
- 3 teaspoons freshly ground black pepper, divided
- 1/4 teaspoon cayenne pepper
- 1 tablespoon fresh rosemary leaves
- 3 teaspoons sugar
- 1 (3-pound) pork loin roast, trussed
- 2 onions, quartered
- 2 zucchini, cut into 8 half-moon pieces
- 2 summer squash, cut into 8 half-moon pieces
- 2 carrots, washed and cut into 8 pieces
- 3 tomatoes, quartered
- 2 medium red potatoes, quartered
- 1 cup store-bought pesto
- 1 tablespoon grapeseed oil
- 1/2 cup white wine, plus more if needed
- 3/4 cup chicken stock, plus more if needed
- 3 tablespoons butter
Mini Ice Cream Cookie Cups
By SherryA
1.Heat oven to 350°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray
- 1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)
- 4 teaspoons sugar1/3cup Fisher® Chef’s Naturals® Chopped Walnuts, finely chopped
- 1/2 cup Hershey’s® semi-sweet chocolate baking chips 1/4cup Smucker’s® Seedless Red Raspberry Jam
- 1 1/2 cups vanilla bean ice cream, softened
- 24 fresh raspberries
Quinoa and Bean Pilaf
By SherryA
Heat the olive oil in a large skillet over medium-high heat
- 2 2 2 tablespoons extra-virgin olive oil
- 2 2 1 1/2-inch peppers (1 red, 1 green), cut into 1/2-inch pieces
- 3 3 3 scallions, sliced (white and green parts separated)
- 2 2 2 stalks celery, diced
- 2 2 2 cloves garlic, finely chopped
- 2 2 2 tablespoons tomato paste
- Pinch Pinch of cayenne pepper
- Kosher salt
- 1 1 1 cup quinoa
- 2 15-ounce 2 15-ounce 15-ounce cans black and/or kidney beans, drained and rinsed
- 4 4 3 cups baby spinach (about 3 ounces)
- 1/2 1/2 1/2 cup shredded cheddar or pepper jack cheese
- Hot sauce, for serving (optional)
Pumpkin fluff dip
By SherryA
mix all together
- 16 oz Cool Whip
- small instant vanilla pudding package
- 1 can pumpkin
- 1 teaspoon pumpkin pie spice
Bread Dip
By SherryA
Simmer on low on stove..stirring so its doesn't burn
- 2 cans cream of celery soup
- 8 oz cream cheese
- 1/2 to 1 lb of pepperoni- chopped in small pieces
- 3/4 of the soup can with milk to thin mixture
- you can judge if its still t thick..and can add more milk
crock pot caramel
By SherryA
This is the best caramel I've ever had, let alone made! It's so easy!
- Unopened can of condensed milk + 8 hours on low (completely submerged in water) in the crock pot + cool down in the fridge = Caramel!
Fried chicken
By SherryA
Preparation Season chicken to taste with salt and fine ground black pepper
- Fried chicken batter
- 5 1/2 cups butter milk
- 2 eggs
- 1 whole chicken cut into 8 frying pieces
- Fried Chicken flour
- 1 pound pastry flour (will cook up crispier and lighter do to the lower gluten content)
- 1 tablespoon salt
- 1 teaspoon cayenne
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Spoiled Baby Back Ribs
By SherryA
Place the ribs into a large pot and cover with water
- 6 pounds pork back ribs, cut into serving size pieces
- 2 cups ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup and 2 tablespoons Worcestershire sauce 1/4 cup and 2 tablespoons brown sugar
- 1 teaspoon salt
- 2 teaspoons liquid smoke flavoring
Philly Cheese Steak Wraps
By SherryA
1. Slice meat into bite-sized pieces, as thinly as possible
- Ingredients:
- 1 pound inexpensive beef steak or roast, such as chuck roast, London broil, Texas broil, etc.
- 2 Tablespoons oil
- 1 large onion, cut in half and sliced thinly
- 1-2 large green bell peppers, cut in half and sliced
- salt and pepper, to taste*
- 4 burrito-size flour tortillas
- 8 thin slices of provalone cheese