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Recipes

Creme Brûlée French Toast

Creme Brûlée French Toast

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Melt butter, add brown sugar and corn syrup and stir until smooth

  • 1 stick butter
  • 1 cup packed brown sugar
  • 2 Tbs. light corn syrup
  • Presliced french bread, crust removed
  • 5 eggs
  • 1 1/2 cups half and half
  • 1 tsp. vanilla
  • 1 tsp. Grand Marnier (I didn't have any, so used a second teaspoon of vanilla)
  • 1/2 tsp. salt
0/5 (0 Votes)

Green Beans with Fig Vinaigrette

Green Beans with Fig Vinaigrette

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Serves 4

  • 1 lb. green beans, trimmed
  • 1/4 cup white wine or champagne vinegar
  • 1 small shallot or garlic clove, minced
  • 1/2 tsp Dijon mustard
  • 1/4 cup balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup dried black mission figs, finely chopped
  • 2 tsp fresh thyme leaves, minced
  • salt and black pepper
0/5 (0 Votes)

Baked Zucchini Chips

Baked Zucchini Chips

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Preheat oven to 450°. Process first 3 ingredients in a food processor 10 to 15 seconds or until finely ground

  • 1/2 cup panko (Japanese breadcrumbs)
  • 1/4 cup loosely packed fresh basil leaves
  • 1/4 teaspoon kosher salt
  • 1/4 cup finely grated Parmesan cheese
  • 1/2 pound zucchini, cut into 1/4-inch-thick rounds
  • 1 tablespoon olive oil
  • Vegetable cooking spray
0/5 (0 Votes)

Turkey Soup With Lemon and Barley

Turkey Soup With Lemon and Barley

By

Mary Lou Hartness

  • 3 T olive oil
  • 1 large onion, minced
  • 3 garlic cloves, minced
  • 1 t tumeric
  • 1/2 t ginger
  • 1/2 t cumin
  • salt and pepper
  • juice of one lemon (3-4 T)
  • lemon zest from one lemon
  • 6 C turkey or chicken stock
  • 1/2-1 C barley - more will be thicker
  • 2 C chopped turkey/chicken
  • 1/4 C chopped fresh parsley
  • 1/4 chopped fresh cilantro
0/5 (0 Votes)

Brunswick Stew

Brunswick Stew

By

Debbie Coots

  • 1 whole chicken - cook and chopped
  • 1 chopped onion
  • 2 ribs celery cut
  • 1 tsp salt
  • 1 tsp pepper
  • 1 can white shoepeg corn
  • 10 oz pkg frozen butter beans
  • 1 lb. diced tomatoes
  • 1/3 C ketsup
  • 1/4 tsp marjoram
  • 1/2 TBS tabasco
  • 1 TBS Worchestershire sauce
  • 2 cans chicken broth
  • 2 small potatoes - cubed
  • 2 TBS vinegar
  • 3 TBS brown sugar
0/5 (0 Votes)

Butternut Squash Puree with Roasted Garlic

Butternut Squash Puree with Roasted Garlic

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Serves 4

  • 2 1/2 lbs butternut squash
  • 1 head garlic
  • 1 TBS clarified butter
  • 2 TBS coconut milk
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/8 tsp cayenne pepper
  • 1/8 tsp nutmeg
  • 1/8 tsp allspice
0/5 (0 Votes)

Mexican Chicken Kebabs

Mexican Chicken Kebabs

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Serves 4

  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 2 tablespoons chopped fresh cilantro
  • 1 lime, juiced
  • salt and ground black pepper to taste
  • 2 skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 1 small zucchini, cut into 1/2-inch slices
  • 1 onion, cut into wedges and separated
  • 1 red bell pepper, cut into 1 inch pieces
  • 10 cherry tomatoes
0/5 (0 Votes)

Rachael Ray's Double Chicken Dumpling Stoup

Rachael Ray's Double Chicken Dumpling Stoup

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  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 4 ribs celery from the heart, chopped
  • 2 onions, chopped
  • 4 carrots, shredded (1-1/2 cups)
  • 1 fresh bay leaf
  • Salt and freshly ground pepper
  • 6 cups chicken broth
  • 1 pound ground chicken
  • 1 egg
  • 1/2 cup Italian bread crumbs (a couple of generous handfuls)
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese (a couple of generous handfuls
  • 2 cloves garlic, finely chopped
  • Dash freshly grated nutmeg
  • 1 1 pound package gnocchi
  • 1 cup frozen peas
  • Flat-leaf parsley, finely chopped (a couple of generous handfuls)
  • Crusty bread, for dunking
  • Preparation
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Paleo Korean BBQ Ribs

Paleo Korean BBQ Ribs

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Preheat your broiler with the rack 6 inches from the heating element

  • 6 lb. bone-in, English-style grass-fed short ribs
  • Kosher salt
  • Freshly ground pepper
  • 1 medium pear or Asian pear, peeled, cored, and chopped coarsely
  • 1/2 cup coconut aminos
  • 6 garlic cloves, peeled and roughly chopped
  • 3 scallions, roughly chopped
  • 1 hunk of ginger, about the size of your thumb, cut into two pieces
  • 2 tsp. of Red Boat fish sauce
  • 1 Tbsp. coconut vinegar
  • 1 cup organic chicken broth
  • Small handful of roughly chopped fresh cilantro
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Mini Frittatas

Mini Frittatas

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Makes 12

  • 10 large eggs
  • 1/2 cup cooked Mexican chorizo
  • 1 cup spinach, finely chopped
  • 1 leek, sliced lengthwise (green parts discarded) and thinly sliced into half moons
  • 1 cup shredded mozzarella
  • 1 pinch coarse salt and freshly ground pepper
  • 1 tablespoon fresh oregano
0/5 (0 Votes)