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Recipes
Bananas Foster - 5 ingredient Fix
By jojomail1
Chef Claire Robinson 5 Ingredient Fix - her Bananas Foster was amazing, and she was kind enough to share her recipe...
- 1/4 cup salted butter
- 1 cup dark brown sugar
- 3/4 teaspoon ground cinnamon
- 4 bananas, cut in half and then in half again lengthwise
- 1/3 cup dark rum
Baked Potato Cheddar Soup
By jojomail1
Use better sharp cheddar for a fuller taste
- 1/3 cup all-purpose flour
- 3 cups milk
- 2 large potatoes, baked, peeled and coarsely mashed (1.5 lbs)
- 1/3 cup plus 2 tbsp. shredded cheddar cheese, divided
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup sour cream
- 1/2 cup thinly sliced green onions, divided
- Optional - crumbled cooked bacon
Heirloom Tomatoes Stuffed with Corn and Zucchini Succotash
By jojomail1
From Bon Appetit Magazine, nice side dish, easy to pass
- 8 slightly firm medium heirloom tomatoes
- 3 tablespoons vegetable oil, divided
- 2 cups white corn kernels (from 3-4 ears)
- 2 cups chopped onions
- 2 garlic cloves peeled
- 1 cup chopped tomatoes
- 3 cups 1/4 inch zucchini cubes (from 12 ounces)
- 2 tablespoons chopped fresh epazote or cilantro
- 1 teaspoon dried oregano (preferably Mexican)
May’s Honey Cake
By jojomail1
Came from Julie Gold in Family Recipes email
- 1/2 cup honey
- 1/2 cup sugar
- 1/2 cup hot tea or coffee
- 1 egg
- 1 tbsp oil
- 1 1/2 cups flour
- 1/2 tsp baking soda
May’s Soup Nuts
By jojomail1
Came from Julie Gold in Family Recipes email
- 3 eggs
- 1 tbsp sugar
- Pinch of salt
- 3 tbsp oil
- 1/2 tsp baking powder
- Flour to handle
Thelma’s Mandelbread
By jojomail1
Came from Julie Gold in family recipes email
- 1 cup sugar
- 1 cup oil
- 3 eggs
- 1 cup grated nuts (optional) You can also substitute for semi-sweet chocolate chips—very good!
- 2 1/2 cups flour
- 2 tsp baking powder
- Vanilla and almond extracts— I use vanilla but you can use both
Peanut Butter Blondies
By jojomail1
Nice bars, from Family Circle Reader's Exchange
- FROSTING:
- 2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup shortening
- 1 cup peanut butter
- 1 pound packed brown sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 1/4 cup chopped peanuts
- 1 pound confectioners' sugar
- 1/2 cup peanut butter
- 1/2 cup shortening
- 1 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/3 cup hot water
Orecchiette with Veal Capers and White Wine
By jojomail1
Total Time 40 minutes, 4 servings
- 2 tablespoons extra-virgin olive oil
- 1 medium onion finely chopped
- 1 minced garlic clove
- 1 pound ground veal
- Salt and freshly ground pepper
- 1/2 cup dry white wine
- 1 1/2 cups chicken stock
- 1 teaspoon chopped thyme
- 1/2 teaspoon chopped rosemary
- 2 tablespoons small capers, rinsed
- 3/4 pound orecchiette
- 1/2 cup grated Parmigiano-Reggiano
- 1/4 cup flat lead parsley
- 2 tablespoons unsalted butter
Turkey Breast with Yogurt-Cilantro Sauce
By jojomail1
From Family Circle - summer slow cooker receipes Makes: 6 servings Prep: 10 mins Cook: 1 min Slow Cook:
- 1 boneless turkey breast for London Broil (about 2-1/2 pounds; such as Shady Brook Farms)
- 1 onion, chopped
- 3 sprigs cilantro
- 3/4 cup low-sodium chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons cornstarch
- 1/3 cup low-fat plain yogurt
- 1/4 cup chopped cilantro
- 6 cups mixed salad (optional)
Kale Salad with Root Vegetables and Apple
By jojomail1
In a large bowl, massage the kale with the vinegar, 2 tablespoons of the olive oil and 1 teaspoon of salt
- 2 pounds curly kale, stemmed and leaves thinly sliced
- 2 tablespoons apple cider vinegar
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt
- 1 teaspoon finely grated lemon zest
- 1/4 cup fresh lemon juice
- 1 tablespoon soy sauce
- 1 tablespoon agave syrup
- Pepper
- 1 medium carrot, julienned
- 1 Granny Smith apple, peeled and julienned
- 1 cup peeled and julienned rutabaga
- 2 scallions, thinly sliced