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Recipes
Cranberry Jell-O Salad
By AJloves2cook
1) Dissolve gelatin in hot water, then add cold water
- 1 (3oz.) package cherry or strawberry gelatin
- 1 cup hot water
- 1/2 cup cold water
- 1/2 pound cranberries
- 3 apples
- 2 oranges or 1/2 cup crushed pineapple
- 1/4 cup walnuts, chopped
- 3/4 cup sugar
- 4 cups salad greens
Chicken Rolls with Cheese
By AJloves2cook
A delicious way to use fresh Thyme
- 4 Boneless Skinless CHICKEN BREAST Halves
- 1 Cup Fresh White BREAD CRUMBS
- 1/3 Cup Grated ROMANO CHEESE
- 1 1/2 tsp. PAPRIKA
- 3 Tbsp. Fresh THYME
- 4 oz. MUENSTER CHEESE, cut into 4-inch sticks
- OLIVE OIL
Red Snapper Fillet with Coconut Sauce
By AJloves2cook
1. Sprinkle the RED SNAPPER fillets with the lime juice
- 4 Large RED SNAPPER fillets
- JUICE of 1 LIME
- 2 Tbsp. OLIVE OIL
- 3 tsp. Minced GARLIC (or 6 Cloves Fresh GARLIC, minced)
- 1 Med. White ONION, sliced julienne-style*
- 1 CELERY Stalk, sliced julienne-style*
- 1 Tbsp. TOMATO PASTE
- 2 Cans (13.5oz. each) COCONUT MILK
- 1 Pkg Powered CHICKEN BOUILLON
- 2 BAY LEAVES
- 1 Large, Ripe TOMATO, seeded and sliced julienne-style*
- 2 cups cooked WHITE RICE, hot
- Thin strips about 1/4" square x 2"
Great-Grandma Brown’s Sweet Potatoes
By AJloves2cook
1) Combine Filling ingredients
- Filling:
- 1 40oz. can Sweet Potatoes (Mashed)
- 1/2 stick Butter/Margarine (melted)
- 1 tsp Vanilla
- 2/3 cup Sugar
- 2 Eggs (well beaten)
- 1/2 cup Milk
- Topping:
- 1 cup Walnuts (chopped)
- 1 cup Brown Sugar
- 1/2 cup Flour
- 1/2 stick Butter/Margarine (melted)
ALFREDO FLORENTINE LASAGNA
By AJloves2cook
*1.* Preheat oven to 350°F
- 1 container (15 oz.) RICOTTA CHEESE
- 1 EGG
- 1 package (10 oz.) frozen chopped SPINACH, thawed and squeezed dry
- 1/2 tsp. SALT
- 1/4 tsp. ground BLACK PEPPER
- 1/8 tsp. ground NUTMEG (optional)
- 1 jar Bertolli® ALFREDO SAUCE
- 12 LASAGNA NOODLES, cooked and drained
- 1 lb. fresh MOZZARELLA CHEESE, thinly sliced
Buttermilk Substitute
By AJloves2cook
Many good old fashioned recipes call for buttermilk but that isn't often on hand, so for those times, this is an ea...
- 1 Cup MILK 2%
- 1 Tablespoon White VINEGAR or LEMON JUICE
Batter-Fried Shrimp
By AJloves2cook
Served with freshly cooked potato chips and remoulade sauce
- 1 1/2 pounds shrimp, peeled and deveined
- 1/2 cup oil
- 1 egg, beaten
- 1 cup all-purpose flour
- 1/2 cup milk
- 3/4 tsp. seasoned salt
- 1/4 tsp. salt
- Oil for deep frying
NOLA Creole Chicken
By AJloves2cook
Authentic New Orleans recipe (c)2007 ZATARAIN'S
- 1 pkg Zatarain's SPANISH RICE Mix
- 1 cup WATER
- 1 (15oz.) can diced TOMATOES (crushed)
- 1 (18oz.) can TOMATO SAUCE
- 4 CHICKEN BREASTS, boneless
- Zatarain's CREOLE SEASONING
- 2 Tbsp. BUTTER
The Best Vegan Burger
By AJloves2cook
"These vegan corn burgers are packed with spices, herbs and a hit of lemon zest – healthy and seriously satisfyin
- 1 x 14.1oz (400g) can of chickpeas
- 1 x 12oz (340g) can of sweetcorn
- 1/2 a bunch of fresh coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- zest of 1 lemon
- 3 heaped tablespoons plain flour, plus extra for dusting
- sea salt
- rapeseed oil
- 1 small round lettuce
- 2 large ripe tomatoes
- tomato ketchup
- 4 wholemeal burger buns
ARTICHOKE & SHRIMP ALFREDO PIZZA
By AJloves2cook
Cost per recipe*: $14.02. Cost per serving*: $3
- 1 tsp. Bertolli® Classico™ OLIVE OIL
- 1/2 lb. uncooked large SHRIMP, peeled and deveined
- 1/8 to 1/4 tsp. crushed RED PEPPER flakes
- 1 (12-in.) prebaked PIZZA CRUST
- 3/4 cup Bertolli® ALFREDO SAUCE
- 1 jar (12 oz.) marinated ARTICHOKE HEARTS, drained
- 2 Tbsp. chopped drained SUN-DRIED TOMATIES packed in oil
- 1/3 cup shredded MOZZARELLA CHEESE (about 2 oz.)