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Recipes
Rice Pudding
By jenniferj
Rinse the rice, bring to boil then reduce to simmer for about 20 minutes or until rice is tender, but firm, do not ...
- 2 C long grain rice
- 7 C water
- 1/2 t cinnamon
- 1 C milk (1%, 2% or whole)
- 3 egg yokes
- 1 cube butter
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1/2 C sugar
- 1 t vanilla
Sweet Potato Casserole with Pecan Topping
By jenniferj
Our family loves to have this dish at Thanksgiving! It's a super-easy side dish that doesn't require oven space and...
- 2 (29 oz.) cans sweet potatoes in syrup, drained and mashed (about 4 cups mashed)
- 1/3 cup butter, melted
- 1/2 cup sugar
- 3 Tbs. light brown sugar
- 2 large eggs, lightly beaten
- 1 tsp. vanilla extract
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/3 cup heavy whipping cream
- 3/4 c. chopped pecans
- 3/4 c. firmly packed light brown sugar
- 1/4 c. flour
- 2 T. butter, melted
Souvlaki: Chicken Shish kebab
By jenniferj
In a plastic or ceramic bowl or crock, stir the brine ingredients together until the salt and sugar have dissolved ...
- 1 pound boneless, skinless chicken breasts
- FOR THE BRINE
- 1 quart cold water
- 1/4 cup kosher salt
- 1/4 cup granulated sugar
- 1 cup distilled white vinegar
- FOR THE MARINADE
- 1 cup extra-virgin olive oil
- 3 cloves garlic, smashed and chopped
- 3 to 4 sprigs thyme
- 1 fresh bay leaf or 2 dried leaves
- 2 sprigs rosemary
- 2 shallots, sliced
- kosher salt and cracked black pepper
- 1/4 recipe Greek Salad
- sea salt and cracked black pepper
- 1/3 cup Ladolemono (recipe follows)
- 4 rounds pita bread
- extra-virgin olive oil
- 2/3 cup Tsatziki (recipe follows), for serving
Greek Salad Dressing
By jenniferj
Mix in blender or food processor, adding olive oil last
- 1 c red wine vinegar
- 1 c white balsamic vinegar
- 1/2 c garlic
- 1/2 c oregano
- 1/4 c onion powder
- 1/2 c honey
- Juice of one lemon
- 3 cups olive oil
Country Pasta with Mozzarella
By jenniferj
Cook rigatoni according to package directions, drain
- 8 oz. uncooked rigatoni (I used penne and it was wonderful)
- 8 slices bacon, cut in 1 inch pieces (I used real bacon pieces from Costco)
- 2 c. broccoli flowerets
- 1/2 tsp. minced garlic
- 2 c. shredded Mozzarella cheese
- 1/4 c. Parmesan cheese (I used real Parmesean)
- pinch of cayenne pepper
- 1/4 c. chopped parsley (I used much less)
Tzaziki Sauce
By jenniferj
Mix all in a bowl. Cut cucumbers into small pieces
- 1 cucumber
- 5 cloves garlic
- 1 C white vinegar
- 5 cloves garlic, minced
- 4 shallots, thickly sliced
- a C small, picked springs of dill
- 2 1/2 C greek yogurt (plain)
- 2 T lemon juice
- 2 tbsp olive oil
Iowa Corn Dish
By jenniferj
These are absolutely heavenly!
- 1 can whole corn
- 1 can cream cor
- 1 8 oz sour cream
- 2 eggs
- 1 stick butter
- 1 box jiffy corn muffin mix
Paula Deen's Creme Brulee
By jenniferj
Preheat oven to 300 degrees F
- 2 cups heavy cream
- 1 vanilla bean, split lengthwise
- 4 large egg yolks
- 1/4 cup, plus 1 tablespoon sugar
- 1/3 to 1/2 cup white granulated or light brown sugar
Canadian Cheese Soup
By jenniferj
10 servings: 2 ½ quart Sauté onion in melted butter until transparent, but not brown, 5-10 minutes
- 1/2 cup Chopped onion
- 1/2 cup Butter or margarine
- 1 cup Flour
- 1/3 cup Cornstarch 1/2 tsp Paprika 1/2 tsp Salt
- 1/4 tsp White Pepper
- 1 quart Half-and-half or milk, heated
- 1 quart Chicken Stock, heated
- 3/4 cup Diced carrots, cooked
- 3/4 cup Diced Celery, cooked
- 1 cup Shredded Sharp Cheddar cheese
- 1/4 cup Chopped parsley
Chicken Enchiladas by Daisy Martinez
By jenniferj
Preparation Make the filling: Heat the olive oil in a large skillet over medium-high heat
- For the filling:
- 2 tablespoons olive oil
- 1 cup Sofrito
- 1/4 cup pureed chipotles in adobo
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- Pinch of ground cinnamon
- 5 cups shredded cooked chicken, preferably thigh meat
- Kosher or fine sea salt and freshly ground pepper
- For the sauce:
- 2 tablespoons olive oil
- 2 tablespoons grated Spanish onion
- 1 clove garlic, minced
- 1 1/4 teaspoon chile powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 8-ounce cans Spanish-style tomato sauce
- 1 1/2 cups chicken broth, homemade, left over from cooking the chicken for this recipe, or store-bought
- Vegetable oil cooking spray
- 16 corn tortillas
- 1 cup shredded Monterey Jack cheese
- Yields: Makes 8 buffet servings