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Recipes
Striped Bass With Toasted-Shallot Vinaigrette and Spinach
By jojomail1
Takes 6 ingredients and 30 minutes
- 1/2 cup plus 3 tablespoons, extra-virgin olive oil
- 3 shallots, sliced into rings
- 1 tablespoon capers, chopped
- 1 tablespoon red wine vinegar
- kosher salt and pepper
- 4 6-ounce pieces striped bass or halibut
- 2 bunches spinach (about 1 pound), trimmed
Oriental Glazed Chicken
By jojomail1
Takes 10 minutes of prep, 1 hour to marinate and 10 minutes to cook
- 1 pound boneless, skinless chicken breasts (cut into 1 inch pieces)
- 1/4 cup light soy sauce
- 3 tablespoons vegetable oil
- 2 tablespoons chili sauce (Heinz)
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1 cup chicken broth
- 1 tablespoon cornstarch
- 4 cups cole slaw mix
- 1 cup salted cashew nuts
- 3 cups cooked rice
Banana Cream Fruit Tart
By jojomail1
From Family Circle. Prep is 17 minutes, bake for 20 minutes
- 1 * 1 package (17.3 ounces) of 2 frozen puff pastry sheets, thawed
- 1 * 1 egg beaten with 1 tablespon water
- 1 * 1 package (3.4 ounces) instant banana cream pudding
- 1-3/4 * 1-3/4 cups half-and-half
- 4 * 4 cups assorted sliced fruit, such as bananas, raspeberries, kiwi, figs
- 2 * 2 tablespoons red currant jelly
Truffle Fudge
By jojomail1
Kraft family holiday recipe
- 2 packages (8 squares each) Baker's semi-sweet chocolate, divided
- 1 can (14 ounces) sweetened condensed milk
- 3 tbsps whipping cream
- 2 tsp vanilla
Crock Pot Lasagna
By jojomail1
Found from another mom online
- 1 pound Ground Beef
- Lasagna noodles
- 1 jar spaghetti sauce
- 1 1/2 cups cottage cheese
- 1 1/2 cups shredded Mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Easy Lasagna
By jojomail1
Obtained from recipe exchange - quick and easy lasagna
- 1 box no-boil lasagna
- 2 Tbsp of olive
- 1 lb ground beef
- 1 large onion - Chopped
- 2 garlic cloves - Minced
- 1 bottle of your favorite tomato based pasta sauce
- 2 Cups freshly grated parmesan cheese
- 1 large container of whipped ricotta cheese
- 1 egg
- salt & pepper
- fresh basil – sliced
Rebecca's pasta with ricotta and heirloom tomatoes
By jojomail1
hands on time - 25 minutes total time - 25 minutes
- 2 lbs heirloom tomatoes but into bite-sized pieces
- 1/4 cup chopped mix fresh herbs (flat leaf parsley, bail and tarragon)
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- Kosher salt and black pepper
- 12 ounces of penne (1 box)
- 2 tablespoons pine nuts
- 1/2 cup ricotta
- 1/4 cup grated parmesan plus more for serving
Special Sunday Roast Chicken
By jojomail1
From Bon Appetit magazine
- 1 12-ounce unpeeled russet potato, well scrubbed cut into 1 inch cubes
- 1 12 ounce yam (red-skinned sweet potato) peeled, cut into 1 inch cubes
- 2 large carrots, peeled, halved lengthwise, cut crosswise into 1 1/2 inch pieces
- 3 medium parsnips, peeled, cut into 1 1/2 inch pieces
- 1 1/2 tablespoons extra-virgin olive oil
- 3 tablespoons unslated butter, room temperature
- 2 tablespoons finely chopped fresh sage
- 1 garlic clove, pressed
- 1 4 lb organic chicken
- 1 teaspoon kosher salt
- 8 cups coarsely torn red or green mustard greens
- 1 shallot, minced
- 1/2 cup dry white wine
- 1/4 cup water
Make-ahead unstuffed shells
By jojomail1
Can be refrigerated up to 24 hours
- 4 cups of pasta shells
- 1 lb lean ground beef
- 1 jar (24 ounces) marinara sauce
- 10 ounces original cooking cream (Philadelphia)
- 1/3 cup chopped fresh basil
- 3/4 cup grated parmesan cheese
- 1.5 cups shredded mozzarella
Unstuffed Cabage
By jojomail1
From January Family Circle
- 1 pound ground beef
- 1 medium size onion, sliced
- 3 cloves of garlic, chopped
- 1 can (28 ounces)stewed tomatoes
- 1 can (6 ounces) tomato paste
- 1 and 1/2 teaspoon dried parsley
- 1 1/4 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
- 1 small head of cabbage - shredded (8 cups)