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Recipes
MASHED CAULIFLOWER
By pjones-2
Bring a large pot of salted water to a boil
- medium head cauliflower, trimmed and cut into small florets (about 6 to 7 cups)
- 1 tablespoon extra-virgin olive oil
- Fine sea salt and ground black pepper, to taste
Quick Cream of Mushroom Soup
By pjones-2
In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender
- 2 tablespoons butter
- 1/2 pound sliced fresh mushrooms
- 1/4 cup chopped onion
- 6 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 cans (14-1/2 ounces each) chicken broth
- 1 cup half-and-half cream
Trisha's Stuffed Pork Chops
By pjones-2
Preheat the oven to 325 degrees F
- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 1/2 cup breadcrumbs
- Pinch salt
- Pinch pepper
- Pinch garlic powder
- 1 large egg, lightly beaten
- 2 tablespoons chopped fresh parsley
- 4 bone-in pork chops, about 1 1/2-inch thick
- 1 cup all-purpose flour
- 1/4 cup vegetable oil
Mazza's Salad
By pjones-2
Chop lettuce and refrigerate while making a dressing of the remaining ingredients
- 1 head finely chopped iceberg lettuce
- 2 garlic cloves, chopped or pressed or 1 1/2 t. minced garlic1/2 teaspoon salt
- 1 1/2 teaspoons red-wine vinegar
- 4 ounces gorgonzola crumbled cheese
Ranch Green Beans
By pjones-2
Place green beans in a Dutch oven; add water to cover
- 1-1/4 pounds fresh green beans, trimmed
- 2 tablespoons butter
- 1-1/2 cups sliced fresh mushrooms
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1-1/2 cups 2% milk
- 2 tablespoons ranch salad dressing mix
- 1/4 teaspoon white pepper
- 1/4 cup soft bread crumbs, toasted
Garlicky Roasted Broccoli
By pjones-2
Preheat grill. Toss broccoli with garlic and 2 tablespoons olive oil and season with salt and pepper
- 1 head broccoli, cut into florets
- 4 cloves garlic, chopped
- 1/4 c. olive oil
- kosher salt
- Black pepper
Lemon Meringue Pie
By pjones-2
Preheat the oven to 325 degrees F
- 2 cups sugar, divided
- 1/3 cup plus 1 tablespoon cornstarch, divided
- 1/4 teaspoon salt
- 1 1/2 cups cold water plus 1/3 cup cool water, divided
- 1/2 cup lemon juice
- 5 eggs, separated
- 2 tablespoons butter
- 1 to 3 teaspoons grated lemon peel
- One 9-inch pie shell, baked and cooled
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla
- Lemon peel twists, optional
- Mint leaves, optional
Chicken & Shrimp Fettuccine Recipe
By pjones-2
Cook fettuccine according to package directions
- 8 ounces uncooked fettuccine
- 4 bacon strips, chopped
- 3/4 pound boneless skinless chicken breasts, cubed
- 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, drained
- 2 cups fresh baby spinach, coarsely chopped
- 3/4 cup heavy whipping cream
- 1/2 teaspoon dried sage leaves
- 1/2 cup grated Parmesan cheese, divided
- 3/4 pound peeled and deveined cooked medium shrimp
Creamy Onion Pork Chops Recipe
By pjones-2
Sprinkle chops with pepper and salt; transfer to a 4-qt slow cooker
- 6 bone-in pork loin chops (8 ounces each)
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 1-1/4 cups 2% milk
- 1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
- 2/3 cup white wine or chicken broth
- 1 envelope ranch salad dressing mix
- 3 tablespoons cornstarch
- 2 tablespoons water
- Minced fresh parsley, optional
Overnight Asparagus Strata Recipe
By pjones-2
In a large saucepan, bring 8 cups water to a boil
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 4 English muffins, split and toasted
- 2 cups (8 ounces) shredded Colby-Monterey Jack cheese, divided
- 1 cup cubed fully cooked ham
- 1/2 cup chopped sweet red pepper
- 8 eggs
- 2 cups 2% milk
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1/4 teaspoon pepper