Wjkn@aol.com's profile page
Recipes
Eileen K's Mini Cheesecakes
By wjkn@aol.com
Heat oven to 375 degrees. Put a vanilla wafer in each cupcake paper
- 16 ounce Cream cheese
- 3/4 cup Sugar
- 2 each Eggs
- 1 teaspoon Vanilla
- Vanilla wafers
Pork Chops Marsala
By wjkn@aol.com
Evenly season pork chops, on both sides, with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper
- 4 boneless pork loin chops, 1/2" thick (4 oz each), trimmed of fat
- salt and freshly ground pepper
- 3 teaspoons olive oil, divided
- 1 package (8-10 oz) sliced cremini or white mushrooms
- 1 large (1/4 cup) shallot, chopped
- 1/2 teaspoon dried thyme or 1-1/2 teaspoons fresh thyme leaves
- 1/2 cup chicken broth
- 1/3 cup Marsala wine
- 1 teaspoon cornstarch
Mermaid Lemonade
By wjkn@aol.com
To four glasses, add ice. Add blue curacao, rum, and lemonade to each glass
- 2 c. ice
- 1/4 c. Blue Curacao
- 1 c. white rum
- 2 c. lemonade
- 4 Lemon Slices, for garnish
- 8 Maraschino cherries, for garnish
- 4 paper umbrellas
Dump Sauce (Tomato, Kalamata Olive, Caper and Garlic) for Chicken
By wjkn@aol.com
This sauce was created by "dumping" whatever I had available into a pan
- Olive Oil
- Crushed Garlic - lots
- 2 cans stewed tomato's
- 2 + tbsp capers
- chopped Kalamata Olives - lots
- Artichoke hearts (if you have them)
- Balsamic vinegar
Broccoli Cheddar Soup
By wjkn@aol.com
Combine the broccoli, onion, shredded carrots, chicken stock, salt, pepper, and nutmeg in the slow cooker and coo...
- Servings 6
- Calories 397 kcal
- Ingredients
- 4 cups broccoli florets cut into small bite sized pieces
- 1/2 yellow onion diced small
- 2 cups shredded carrots
- 4 cups chicken stock (or vegetable stock)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/8 tsp nutmeg
- 3 TBSP unsalted butter
- 1/3 cup all purpose flour
- 1 cup half and half
- 2 cups shredded cheddar cheese (see note)
Vermont Cheddar Cheese Soup
By wjkn@aol.com
Melt butter in soup pot. When hot, add onion, garlic, celery and carrots
- 1 cup Onion ; diced
- 1/2 cup Celery ; diced
- 1/2 cup Carrot ; diced
- 2 teaspoon Garlic ; minced
- 6 tablespoon Unsalted butter
- 8 tablespoon All purpose flour
- 1 teaspoon Dry mustard
- 4 cups Chicken stock
- 2 cups Heavy cream
- 1 1/2 pound Vermont Cheddar Cheese ; grated
- 1 teaspoon Worcestershire sauce
- Salt & pepper ; to taste
Macadamia Nut Brittle
By wjkn@aol.com
Lighly grease a 9x13 inch glass baking dish
- 1 1/2 cups (9 oz) macadamia nuts
- 6 tbsp salted butter
- 1 cup white sugar
- 1/4 cup water
- 1/4 tsp baking soda
- 1 tsp vanilla extract
Pineapple Surprise
By wjkn@aol.com
Break bread into cubes. Put in casserole
- 6 slices White bread
- 3 Eggs ; beaten
- 1/3 cup Sugar
- 1 cup Pineapple ; crushed
- 1/4 cup Butter ; melted
Sparkling Apple Sangria
By wjkn@aol.com
1. Pour Riesling into a large pitcher and stir in apples
- 1 (750ml) bottle of Riesling (can sub Pinot Grigio)
- 1 red delicious apple, julienne
- 1 granny smith apple, julienne
- 1/2 (750ml) bottle of brut champagne or sparkling wine, chilled
Beef Bourguignon
By wjkn@aol.com
In a large skillet cook bacon over medium high heat until crisp
- 5 slices bacon, finely chopped
- 3 lbs. boneless beef chuck, cut to 1 inch cubes
- 1 cup red cooking wine
- 2 cups chicken broth
- 1/2 cup tomato sauce
- 1/4 cup soy sauce
- 1/4 cup flour
- 3 garlic cloves, finely chopped
- 2 Tablespoons thyme, finely chopped
- 5 Medium Carrots, sliced
- 1 pound baby potatoes (I used tri color)
- 8 ounce fresh mushrooms, sliced
- fresh chopped parsley for garnish