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Recipes
EASY CURRIED SHRIMP
By JaneTreva
Pour coconut milk into a large wide frying pan or saucepan and place over medium-high heat
- 14 oz (398 mL) can coconut milk
- 1 tablespoon hot curry paste OR
- 1 teaspoon each curry powder & cumin
- 1 large onion
- 3 plum tomatoes
- 1 lb pkg frozen medium-size shrimp
- 1 celery stalk
- 2 green onions
- 1/2 cup chopped fresh coriander
- 1-1/2 teaspoon lime or lemon juice
- 1/2 teaspoon salt
SIX O’CLOCK PORK CHOPS
By JaneTreva
Coat both sides of pork chops with salad dressing then roll in crushed croutons
- 4 medium thick boneless pork chops
- 1/2 cup creamy salad dressing, either Caesar or Creamy Italian
- 1 1/2 cups crushed garlic or Caesar croutons
PORK CHOPS CACCIATORE
By JaneTreva
Brown pork chops in skillet; season with salt and pepper
- 6 boneless pork chops, approximately 3/4-inch thick
- 1/2 teaspoon salt
- Freshly ground black pepper
- 6 slices onion
- 6 green pepper rings
- Mozzarella cheese, sliced
- 1 can (14-oz) Italian style tomato sauce
ROAST TURKEY (QUICK METHOD)
By JaneTreva
Preheat oven to 450°F. Remove giblets and neck from body and neck cavity
- Grade A Turkey
- Favourite stuffing recipe
ZESTY ROASTED THIGHS & PEPPERS
By JaneTreva
Cut potatoes and onions into 1-inch wedges
- 3 medium potatoes
- 1 large onion
- 1 red pepper
- 1 green pepper
- 6 cloves garlic
- 12 skinless, boneless chicken thighs
- 1/3 cup Kraft Sundried Tomato & Oregano Dressing
GLAZED CHICKEN THIGHS (aka Baby Chickens)
By JaneTreva
Place chicken thighs in a shallow baking dish large enough to hold them in a single layer
- 2 1/2 lbs skinless, boneless chicken thighs
- 1/3 cup molasses
- 3 tablespoons cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Tobasco sauce
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
ASIAN CHICKEN
By JaneTreva
Place chicken breasts in a lightly oiled glass baking dish large enough to hold them in a single layer
- 4 boneless, skinless chicken breast halves
- 3 tablespoons soy sauce
- 1 1/2 tablespoons vinegar
- 3 tablespoons brown sugar
- 1 clove garlic, minced
- 1/4 teaspoon freshly ground black pepper
STUFFED PASTA SHELLS
By JaneTreva
In a large saucepan, cook shells according to package directions; drain well
- 20 jumbo pasta shells
- 1 1/2 cups cooked broccoli, finely chopped
- 1 1/2 cups shredded cheddar cheese
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten
- 1 teaspoon dried parsley
- 2 to 3 cups tomato pasta sauce
FARFALLE WITH PORTUGUESE STYLE CHICKEN
By JaneTreva
Bring large pot of salted water to a boil
- 1 package (375 g) farfalle (bow tie) pasta (about 6 cups uncooked)
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts cut into 1-inch cubes
- Salt and freshly ground pepper to taste
- 1 clove garlic, minced
- 1/3 cup white wine
- 1 can (28-oz) ground or crushed tomatoes
- 1 tablespoon tomato paste
- 1/2 cup thinly sliced pickled hot pepper rings
- 2 teaspoons dried basil
- 1/2 cup grated Parmesan cheese
FARFALLE WITH PORTUGUESE STYLE CHICKEN
By JaneTreva
Bring large pot of salted water to a boil
- 1 package (375 g) farfalle (bow tie) pasta (about 6 cups uncooked)
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts cut into 1-inch cubes
- Salt and freshly ground pepper to taste
- 1 clove garlic, minced
- 1/3 cup white wine
- 1 can (28-oz) ground or crushed tomatoes
- 1 tablespoon tomato paste
- 1/2 cup thinly sliced pickled hot pepper rings
- 2 teaspoons dried basil
- 1/2 cup grated Parmesan cheese