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Recipes

STUFFING RING

STUFFING RING

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Melt butter in a large skillet over medium heat

  • 3/4 cup butter
  • 3 cups coarsely chopped onions (about 2 large)
  • 1 cup coarsely chopped celery (about 3 ribs)
  • 4 cups corn bread crumbs
  • 5 slices stale white bread, torn into small pieces (about 4 cups)
  • 2 tablespoons ground sage
  • 2 teaspoons poultry seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 eggs, beaten
  • 1 can (141/2 oz) chicken broth
  • Cranberry Filling: (Optional…see note at end of recipe)
  • 1 can (16 oz) whole cranberry sauce
  • 1/4 cup prepared horseradish
  • 2 tablespoons sour cream
0/5 (0 Votes)

EASY HOMEMADE HUMMUS

EASY HOMEMADE HUMMUS

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Combine all ingredients in food processor or blender until evenly mixed

  • 1 can (19-oz) chickpeas, drained
  • 3 tablespoons lemon juice
  • 2 tablespoons water
  • 1 tablespoon sesame oil
  • 2 cloves garlic, coarsely chopped
  • 1/2 teaspoon ground cumin
  • Salt & Pepper
4/5 (1 Votes)

EGG, LEEK AND CHEESE TORTA

EGG, LEEK AND CHEESE TORTA

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Heat oil in skillet over medium heat

  • 2 tablespoons olive oil
  • 6 leeks, dark green leaves removed
  • 1/2 teaspoon dried thyme
  • Salt and pepper, to taste
  • 8 to 12 thin slices bread, crusts removed
  • 2 cups grated Cheddar cheese
  • 8 oz Brie, coarsely chopped
  • 1 tablespoon Dijon mustard
  • 1 teaspoon hot pepper sauce
  • 6 eggs, beaten
  • 3 cups half & half cream
0/5 (0 Votes)

ELEGANT ARTICHOKE CUPS

ELEGANT ARTICHOKE CUPS

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Preheat oven to 350°F. Press one wonton wrapper into each cup of a muffin pan

  • 24 wonton wrappers
  • 2 jars (6-oz/170 g each) marinated artichokes, drained and chopped
  • 1/2 cup chopped red pepper
  • 1 green onion, thinly sliced
  • 1/2 teaspoon grated lemon rind
  • 1/2 cup grated mozzarella cheese
  • 1/4 cup mayonnaise
  • 1 clove garlic, crushed
  • 1/2 cup freshly grated Parmesan cheese, divided
0/5 (0 Votes)

HERB & GARLIC ROASTED ‘SMASHED’ POTATOES

HERB & GARLIC ROASTED ‘SMASHED’ POTATOES

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Cut each potato into eighths and place in a large bowl

  • 4 lbs red skinned potatoes (about 10)
  • 1/4 cup butter, melted
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  • 1 tablespoon chopped fresh sage or 1 teaspoon dried
  • 11/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 heads garlic
  • 1 1/2 cups 35 percent whipping cream
  • 1/3 cup chopped fresh Italian parsley
  • 3/4 cup shredded Asiago cheese
  • 2 tablespoons chopped fresh Italian parsley
0/5 (0 Votes)

BUTTERNUT SQUASH SOUP

BUTTERNUT SQUASH SOUP

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Cut each squash in half; discard seeds

  • 2 butternut squash (about 2 kg total)
  • 1 acorn squash (about 875 g)
  • 1/3 cup melted butter, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon ground nutmeg, divided
  • 1/8 teaspoon pepper, divided
  • 1 medium onion, chopped
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon cardamom
  • 3 cups chicken or vegetable stock or broth
  • 1 cup beer (Pilsner)
  • 1 cup heavy cream or whole milk
  • 1 sprig fresh rosemary
  • Sour cream, chopped pecans or roasted pumpkin seeds (optional)
0/5 (0 Votes)

FIERY CARROT DIP

FIERY CARROT DIP

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Bring a large saucepan of salted water to a boil

  • 2 pounds carrots, sliced
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 3 garlic cloves, minced
  • 1 tablespoon honey
  • 1 1/4 teaspoons harissa or other chile paste (sambal olek is a good choice)
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground ginger
  • Salt
  • 1/4 pound feta cheese, crumbled (about 1 cup)
  • 3 pitted black olives (optional)
0/5 (0 Votes)

FRENCH ONION SOUP

FRENCH ONION SOUP

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In a large saucepan over low heat, melt butter

  • 4 onions, sliced
  • 2 tablespoons butter
  • 1 can (10-oz) beef broth
  • 11/2 cups water
  • 1 oxo beef cube
  • 1 bay leaf
  • 1/8 teaspoon dried thyme leaves
  • 1/8 teaspono pepper
  • 4 slices French bread cut 1-inch thick
  • 1 cup grated Mozzarella cheese
0/5 (0 Votes)

GARDEN FRESH PASTA SALAD

GARDEN FRESH PASTA SALAD

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Cook pasta according to package directions until al dente

  • Dressing:
  • 450 g uncooked pasta
  • 3/4 cups Miracle Whip
  • 1/4 cup Italian dressing
  • 1/2 teaspoon sugar
  • 1/4 teaspoon Italian seasoning
  • salt & freshly ground black pepper to taste
  • 2 green onions, sliced
  • 1 zucchini, sliced
  • 1 – 2 tomatoes, cut into bite-sized pieces
0/5 (0 Votes)

SAVOURY CRESCENT CHICKEN ROLLS

SAVOURY CRESCENT CHICKEN ROLLS

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In a medium bowl, blend cream cheese and salad dressing until smooth

  • 125 g cream cheese, softened (1/2 package)
  • 2 tablespoons Miracle Whip
  • 2 cups cooked cubed chicken or turkey
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons milk
  • 1 tablespoon finely chopped green onion
  • 1 tablespoon finely chopped red pepper
  • 1 can Pillsbury crescent rolls
  • 1 tablespoon butter or margarine, melted
  • 1/4 cup crushed seasoned croutons or Parmesan cheese
0/5 (0 Votes)