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Recipes
Glazed Carrots
By JAmero4702
Put carrots, orange juice and salt in heavy covered pan and boil for ten minutes
- 6 carrots cut in length wise strips
- 1/2 cup orange juice
- 1/2 tsp onion salt
- 1/3 cup light brown sugar
- 1 Tbs grated orange rind
- 1 Tbs Curacao or triple sec
- 3 Tbs Butter
Boston Market basted chicken
By JAmero4702
1 Mix first 4 ingredients together and warm them in small pan until honey is thinned
- 1/4 cup canola oil
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1/4 teaspoon paprika or 1/4 teaspoon seasoning salt (optional)
- 2 chicken breasts, cut in half
Christmas tree green beans
By JAmero4702
Put green beans in a large pot and cover with water
- 1 lb. fresh green beans, washed and trimmed
- 1 tbsp Better Than Bouillon ham base (or flavor of your choice)
- Cherry tomatoes
- Yellow sweet pepper
- Green sweet pepper
- Sliced almonds
Simple Pork and Sauerkraut
By JAmero4702
1. Place pork chops in slow cooker
- 2-4 Pork Chops
- 14 oz can sauerkraut, or more if you like sauerkraut
TGI Friday’s Pico de Gallo
By JAmero4702
Combine all ingredients. Let sit for at least a half hour so flavors will blend
- You can enjoy this with chips, on an omlette, and so much more.
- 1 small to medium jalapeno pepper, minced
- 1/4 C. diced tomato
- 1/4 C. onion, finely diced onion
- 3 tbsp. lemon juice
- 1 1/2 Tbsp. finely chopped cilantro
- 1/2 tsp. salt, or to taste
Whole Roasted Chicken
By JAmero4702
Rub chicken with one tablespoon of olive oil and sprinkle with salt and pepper
- 3 3 3 pound whole chicken
- 2 2 2 Tablespoons olive oil (divided)
- to salt & black pepper, to taste
- 1/2 1/2 1/2 medium onion, diced
- 5 5 cloves 5 large cloves fresh garlic, peeled and left whole
- 2 seasoning mix (recipe below) or 2 Tablespoons of your favorite seasoning
- 1 1 1 cup chicken stock/broth, or water
- Directions
Parmesan Crusted Chicken
By JAmero4702
Arrange an oven rack in the lowest position
- 6-ounce block Parmigiano Reggiano Cheese
- Kosher salt and freshly ground black pepper
- 1 cup all-purpose flour
- 2 large egg whites
- 8 (4-ounce) boneless, skinless chicken breast halves (each 1/2 inch thick)
Egg Rolls Recipe
By JAmero4702
In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain well
- 3/4 pound bulk pork sausage
- 2 cups coleslaw mix
- 1 can (8 ounces) sliced water chestnuts, drained
- 1/4 cup chopped green onion
- 3 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 14 egg roll wrappers
- 1 egg, lightly beaten
- Oil for deep-fat frying
- Sweet-and-sour sauce
Stuffed Potatoes
By JAmero4702
Cook potatoes with peels. When done, peel and mash with the butter and cream
- Filling fo the Potatoes:
- 4 medium Potatoes
- 1 Tbs butter
- 1 Tbs cream
- 1 Tbs freshly grated Parmesan Cheese
- 1 tsp salt
- 1/2 tsp white pepper
- 4 Tbs olive oil
- 1 small inion, finely chopped
- 1 garlic clove, minced
- 3/4 pound ground beef
- 1/2 tsp crushed oregano
- 1/4 cup tomato sauce
- 1/4 cup water
- 1/2 tsp salt
- 1/4 tsp sugar
- 1 bay leaf
- Pinch of nutmeg
- 2 eggs plus 1 tbs of water
- 1/2 cup fine bread crumbs
- Vegetable oil for deep frying
Mike's recipe for Portuguese kale soup
By JAmero4702
Heat the olive oil in a large stockpot over medium heat
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 6 cloves garlic, minced
- 1 pound linguiça (Portuguese sausage), sliced into 1/2-inch rounds
- 1 pound chouriço (Spanish sausage), sliced into 1/2-inch rounds
- 2 large Yukon Gold potatoes, peeled & diced
- 2 large Red Bliss potatoes, diced
- 1/4 cup chopped parsley
- 1 (14-ounce) can kidney beans, drained & rins
- 4 quarts chicken stock
- 2 bay leaves
- 1/4 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes
- 1 pound kale, well washed, stemmed, and torn into bite-size pieces
- 1 loaf crusty Portuguese bread