Jan's profile page
Recipes
Beef Tenderloin Supreme
By Jan
35-45 slices
- 2 (2/12 to 3 pound) beef tenderloins
- 2 (10-ounce) packages frozen chopped spinach, thawed, squeezed dry
- 1 (8-ounce) package shredded sharp cheddar cheese
- 1/4 cup red wine
- 1/2 cup golden raisins, corasely chopped
- 2 eggs, slightly beaten
- 1 tsp minced garlic
- 1/4 cup finely chopped shallots
- 2 tsp salt
- 1/4 tsp pepper
- vegetable oil
- 1/2 tsp pepper melange
- leafy greens
Paleo Pizza Dough
By Jan
Paige McPheely
- 1 cup tapioca flour (starch) (plus more for rolling out dough)
- 1/3 cup + 2-3 tablespoons coconut flour, separated
- 1 teaspoon sea salt
- 1/2 cup olive oil
- 1/2 cup warm water
- 1 large egg, whisked
American Spoon Fish Tacos
By Jan
Cut the fish into 2″ chunks
- 1 1/2-2 pounds walleye or other mild fish, skin and pin-bones removed
- 2 teaspoons salt
- 1 tablespoon vegetable oil
- 1 jar American Spoon Apricot Hot Sauce Add to Cart
- 2 avocados, sliced
- 1 cup queso fresco, crumbled
- 4 radishes, sliced thinly
- 1/4 cup cilantro leaves, chopped
- 1 1/2 cup of shredded green cabbage
- 1 tablespoon distilled white vinegar
- 1 package corn tortillas
Tilapia with Tomatoes and Capers
By Jan
2 servings
- 2 (3 ounce) fillets tilapia fillets
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 lemon, halved
- 1/2 cup white wine
- 2 tomatoes, seeded and chopped
- 3 tablespoons capers
- 1 cup asparagus spears, trimmed and cut in half
- 3 tablespoons butter
Basic BBQ Sauce
By Jan
Place the tomato suace, vinegar, Worcestershire sauce and brown sugar in a medium saucepan and mix well
- 2 2 oz) cans 2 (15 oz) cans tomato sauce
- 2 2 2 cups apple cider vinegar
- 1/2 1/2 1/2 cup Worcestershire sauce
- 1 1 1 cup firmly packed brown sugar
- 1 1 1 tsp kosher salt
- 1 1 1 tsp freshly ground black pepper
- 1/2 1/2 1/2 tsp celery seed
- 1/4 1/4 1/4 tsp ground cinnamon
- 2 2 2 tsp smoked paprika
- 1 1 1 tsp ground cloves
- 1 1 1 tsp garlic powder
- 1 1 1 tsp onion powder
- 1 1 1 chipotle pepper in adobo
Roasted Tomato Soup
By Jan
Serves 2
- 5-6 large ripe and red tomatoes
- 2 tbsp extra virgin olive oil
- 1 tsp freshly crushed black pepper
- 4-5 cloves garlic, chopped
- 1/4 to 1/2 cup warm water
- salt & sugar as required
Breakfast Casserole
By Jan
Preheat oven to 400 degrees F (200 degrees C)
- 1 12ounce package bacon
- 1 tsp butter
- 1 20ounce package frozen cubed hash browns
- 1 12ounce package sliced mushrooms
- 3 green onions, minced
- 2 cups shredded cheddar cheese
- 10 eggs
- 2 cups milk
- 1 tsp salt
- pepper
Oreo Truffles
By Jan
RESERVE 1/4 cup cookie crumbs
- 36 OREO Cookies, finely crushed, divided
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted
Sweet Barbeque Sauce
By Jan
Franklin BBQ
- 14 oz. ketchup
- 5 oz. water
- 2.5 oz. apple cider vinegar
- 2.5 oz. white vinegar
- 4.5 Tbsp. brown sugar
- 2.5 Tbsp. Worcestershire sauce
- 1 Tbsp. chili powder
- .5 Tbsp. Kosher salt
- .5 Tbsp coarse-ground black pepper
- 1 tsp. cumin
Farro with Asparagus, Hazelnutes, and Kale topeed with Roasted Mushrooms
By Jan
Rachael Ray Serves 4-6
- Salt
- 1 1/4 cups farro, pearled
- 1 1/2 pounds mixed mushrooms (such as shiitake, crimini and hen of the woods), slice the criminis and coarsely chop the hen of woods and shiitakes
- 1/3 About 1/3 cup EVOO, plus extra for serving
- 2 tablespoons chopped fresh thyme
- Freshly ground black pepper
- 3 to 4 cloves garlic, finely chopped
- 2 shallots, chopped
- 1 bundle thin asparagus trimmed and sliced on an angle
- 1 small bundle flat Tuscan kale (also called Lacinato or dinosaur), stemmed and finely chopped
- Freshly grated nutmeg
- 1/3 cup dry sherry or Marsala
- 1/2 cup chopped hazelnuts
- Lemon juice, for serving
- Sherry vinegar, optional