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Recipes
Grass-Fed Strip Steak with Spicy Hoisin Sauce and Cucumber Relish
By jojomail1
6 servings, from California Health and Longevity Institute
- Sauce
- 1 tablespoon olive oil
- 4 medium shallots thinly sliced
- 1/4 cup coarsely chopped fresh cilantro
- 3 garlic cloves, minced
- 1 tablespoon finely grated peeled fresh ginger
- 1/2 teaspoon dried crushed red pepper
- 1/2 cup low salt chicken broth
- 1/4 cup hoisin sauce
- 3 tablespoons light soy sauce
- 2 tablespoons honey
- Relish
- 2 unpeeled English hothouse cucumbers, cut in 1/4 inch cubes
- 1/4 cup seasoned rice vinegar
- 1 tablespoon toasted sesame seeds
- 2 teaspoons minced peeled fresh ginger
- Steak
- 2 1 pound grass-fed New York strip steaks (1 inch thick)
- 2 Maui or Vidalia onions, cut into 1/2 inch thick rounds
- Olive oil
Cool Cream of Cucumber Soup
By jojomail1
Easy to make ahead and chill
- 4 tbsp unsalted butter
- 4 cups peeled and chopped seedless cucumber (long english)
- 1 small onion chopped
- 1/4 cup flour
- 4 cups chicken stock (Progresso - no MSG)
- salt and pepper
- 1 cup heavy cream
- 1 tablespoon chopped dill
- 1 teaspoon chopped mint
- Sour cream for garnish
- Secret ingredient, dash of tobasco
Gina’s Lamb or Beef Glaze
By jojomail1
This will turn lamb chops or rack of lamb into a 5-star meal
- Combine in a sauce pan
- 1 cup red currant jelly
- 1/2 tsp rosemary
- 1 1/2 tsp Dijon mustard
- 1 cup red wine
Jewel Roasted Vegetables
By jojomail1
Came in November James Beard Foundation Newsletter (Adapted from The Food You Crave by Ellie Krieger) Requires two...
- 4 medium beets
- 3 tablespoons olive oil
- 1 1/2 lbs of carrots
- 1 1/2 lbs brussels sprouts
- 8 large garlic cloves, left unpeeled
- 1/2 teaspoon salt, extra to taste
- 1/4 teaspoon freshly ground pepper, plus extra to taste
- 1 tablespoon of chopped fresh thyme
Moist and Savory Stuffing
By jojomail1
Quick and easy for Turkey
- 2 1/2 cups Chicken Broth
- 2 stalks of celery - coarsely chopped
- 1 large onion, coarsely chopped
- 1 package (16 ounces) Pepperidge Farm Herb Seasoned Stuffing
French Toast Cupcakes
By jojomail1
Can assemble the night before or bake ahead and then warm
- Topping:
- 4 teaspoons pure maple syrup
- 4 Slices cinnamon raisin bread
- 4 Large Eggs
- 1/2 cup 1% milk
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 teaspoon granulated sugar
- 1/2 teaspoon ground cinnamon
Pumpkin Pie
By jojomail1
Prep:15 mins Cooking:55 mins Level:Easy Cooling:120 mins Yields: 8 servings This is the traditional holiday pumpkin...
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
- Whipped cream (optional)
Roasted Butternut Squash Soup
By jojomail1
From Family Circle - time consuming to roast vegetables
- 3 * 3 pounds butternut squash (1 large or 2 small), seeded, peeled, cut into 8 wedges
- 3 * 3 tablespoons vegetable oil
- 4 * 4 cloves garlic, peeled, crushed
- 1 * 1 onion, coarsely chopped
- 1 * 1 Granny Smith apple, peeled, cored and coarsely chopped
- 5 * 5 cups chicken broth
- 1 * 1 cup apple cider
- 1 * 1 teaspoon salt
- 1/8 * 1/8 teaspoon black pepper
- 1/8 * 1/8 teaspoon ground nutmeg
- 1/2 * 1/2 cup reduced-fat sour cream
- 1/8 * 1/8 teaspoon ground cinnamon
Stuffed Chicken Breasts With Tomato Salad
By jojomail1
1.Mix the artichokes, Parmesan, and 1 tablespoon of the thyme in a small bowl
- 1 6.5-ounce jar artichoke hearts, drained and chopped
- 2 tablespoons grated Parmesan
- 2 tablespoons fresh thyme leaves
- 4 6-ounce boneless, skinless chicken breasts
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil
- kosher salt and pepper
- 2 beefsteak tomatoes, cut into bite-size pieces
- 1 shallot, thinly sliced
- 1 tablespoon red wine vinegar
- 8 baguette slices, toasted (optional)
Tuscan Tomato and Grilled bread Salad
By jojomail1
1. Heat a grill to medium
- 1/2 pound (one ace baguette) of crusty bread cut into 3/4 inch thick slices
- 1/4 cup plus 2 Tablespoons olive oil
- 3 large tomatos cut into 3/4 inch dice (about 4 cups)
- 1 cucumber, peeled and cut into 3/4 inch dice (we use English)
- 1/4 cup loosely packed fresh basil leaves torn into small pieces
- 1 tablespoon red-wine vinegar (balsamic vinegar)
- Course salt and fresh ground pepper