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Cider pork Chops

Cider pork Chops

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In a large resealable plastic bag, combine the flour, salt and pepper

  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 bone-in pork loin chops (7 ounces each)
  • 1 tablespoon canola oil
  • 1 cup sliced celery
  • 4 green onions, sliced
  • 2 garlic cloves, minced
  • 1/4 teaspoon dried thyme
  • 1 cup apple cider or juice
0/5 (0 Votes)

Skillet Enchiladas

Skillet Enchiladas

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In a large skillet, cook 1 pound of ground beef and onion over medium heat until no longer pink; drain

  • 2 pounds ground beef, divided
  • 1 small onion, chopped
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10 ounces) enchilada sauce
  • 1/2 cup milk
  • 1 can (4 ounces) chopped green chilies
  • 3/4 cup water
  • 8 flour tortillas (8 inches), warmed
  • 2-1/2 cups (10 ounces) shredded cheddar cheese
  • 1 envelope taco seasoning
0/5 (0 Votes)

Coconut fried Shrimp

Coconut fried Shrimp

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In a large bowl, combine the first five ingredients

  • 1-1/4 cups all-purpose flour
  • 1-1/4 cups cornstarch
  • 6-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon Cajun seasoning
  • 1-1/2 cups cold water
  • 1/2 teaspoon canola oil
  • 2-1/2 cups flaked coconut
  • 1 pound uncooked large shrimp, peeled and deveined
  • Additional oil for deep-fat frying
  • 1 cup orange marmalade
  • 1/4 cup honey
0/5 (0 Votes)

Glazed sprouts and Carrots

Glazed sprouts and Carrots

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In a saucepan over medium heat, bring water to a boil

  • 1/2 cup water
  • 1 cup halved fresh brussels sprouts
  • 2 medium carrots, sliced
  • 1 teaspoon cornstarch
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt, optional
  • 1/8 teaspoon ground nutmeg
  • 1/3 cup orange juice
0/5 (0 Votes)

Easy Moo Goo Gai Pan

Easy Moo Goo Gai Pan

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1 In medium bowl, combine chicken, 1 tablespoon cornstarch, sherry and soy sauce; mix well

  • 4 cups cooked rice (cooked as directed on package)
  • 4 boneless, skinless chicken breast halves, cut into thin strips
  • 1 tablespoon cornstarch1tablespoon dry sherry
  • 2 tablespoons soy sauce
  • 1 cup chicken broth
  • 4 teaspoons cornstarch
  • 1 tablespoon oil
  • 1 teaspoon grated gingerroot
  • 2 garlic cloves, minced
  • 8 oz. (2 cups) fresh snow pea pods, trimmed, cut diagonally in half
  • 1 (8-oz.) can bamboo shoots, drained
  • 1 (4.5-oz.) jar whole mushrooms, drained
  • 3 green onions, cut into 1/2-inch pieces
0/5 (0 Votes)

Chicken Salad Puffs

Chicken Salad Puffs

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In a saucepan, bring water, butter and salt to a boil

  • Filling:
  • 1 cup water
  • 1/2 cup butter (no substitutes)
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs
  • 2 cups finely chopped cooked chicken
  • 1 (8 ounce) can crushed pineapple, drained
  • 1/2 cup mayonnaise
  • 1/4 cup chopped celery
  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped pecans
  • 2 tablespoons sweet pickle relish
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon paprika
  • salt and pepper to taste
5/5 (1 Votes)

Taco Puffs

Taco Puffs

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In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 envelope taco seasoning
  • 2 tubes (16.3 ounces each) large refrigerated flaky biscuits
  • 2 cups (8 ounces) shredded cheddar cheese
0/5 (0 Votes)

Mango Pork Stiry-Fry

Mango Pork Stiry-Fry

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In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside

  • 2 tablespoons cornstarch
  • 1/2 cup chicken broth
  • 3 tablespoons soy sauce
  • 1 small head bok choy
  • 1 pound pork tenderloin, cut into thin strips
  • 2 tablespoons canola oil, divided
  • 1 garlic clove, minced
  • 1 teaspoon minced fresh gingerroot
  • 1/4 cup water
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 4 green onions, thinly sliced
  • 1 medium mango, peeled and cubed
  • 1 teaspoon sesame oil
  • Hot cooked rice
0/5 (0 Votes)

Coconut-Rhubarb Spiced Cake

Coconut-Rhubarb Spiced Cake

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In a large bowl, cream shortening and brown sugar until light and fluffy

  • TOPPING:
  • 1/2 cup shortening
  • 1-1/2 cups packed brown sugar
  • 1 egg
  • 1-1/4 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 cup buttermilk
  • 2 cups finely chopped fresh or frozen rhubarb, thawed
  • 1/2 cup sugar
  • 1/2 cup flaked coconut
  • 1/2 cup chopped pecans
  • 1 teaspoon ground cinnamon
0/5 (0 Votes)

Peanut butter Cup Cookie

Peanut butter Cup Cookie

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In a large bowl, cream the butter, peanut butter and sugars until light and fluffy

  • DRIZZLE:
  • 1 cup butter, softened
  • 1/2 cup creamy peanut butter
  • 3/4 cup packed brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 package (13 ounces) miniature peanut butter cups
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 tablespoon creamy peanut butter
  • 1 teaspoon shortening
0/5 (0 Votes)