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Recipes
Fish Tacos
By JAmero4702
Prepare fish tenders according to package directions
- 1 18.1 oz Package Mrs Paul's or Van deCamp's Fish Taco Tenders
- 1 10 count package medium sized Mission Flour Tortillas
- 1 1/2 Cups Bird's Eye Steam Fresh Super Sweet Corn, cooked according to package directions and cooled.
- 1 Cup Pace Chunky Salsa
Chicken & Vegetable in a Pouch
By JAmero4702
Combine 1/4 Cup Italian Dressing and 1/4 Cup Chunky Salsa in large, shallow non aluminum baking dish or plastic bag
- 1/2 Cup Italian Dressing
- 1/2 Cup Chunky Salsa, divided
- 4 Boneless skinless chicken breast halves (about 1-1/4 lbs.)
- 1 (12 oz.) package Green Giant Valley Fresh Steamers Mixed Vegetables, thawed according to package directions
Boliche - Cuban Pot Roast Recipe
By JAmero4702
1) Pat the roast dry and lightly flour
- 4 lb. chuck or rump roast (slow cooking will make it fork tender)
- flour
- 8 cloves of garlic – minced
- 1 1/2 tsp. Dried oregano
- salt and pepper
- 1/2-cup olive oil
- 2 large yellow onions, sliced thickly
- 2 cups beef stock
- 1 8 oz. can tomato sauce
- 1-cup naranja agria (bitter orange marinade)
- 1-cup dry white wine
- 1-cup small red potatoes
- 1/4 cup green pimiento-stuffed olives with liquid
- 3 bay leaves
Fried Chicken and Biscuits
By JAmero4702
1. Combine flour and all spices in 4-quart Flavor-Lockers container
- 1 1/2 pounds bone-in chicken pieces (breasts, thighs, and drumsticks)
- 2/3 cup all-purpose flour
- 3 teaspoons poultry seasoning or paprika
- 3 teaspoons dried basil or marjoram
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black or white pepper
- 7 cups canola or vegetable oil
- 1 package store-bought biscuits, frozen or refrigerated
Chicken and Noodles
By JAmero4702
In saucepan, combine soup, milk, cheese and pepper; add noodles and chicken
- 1 can cream of chicken soup
- 1/2 cup milk
- 1/3 cup grated parmesan cheese
- 1/8 tsp pepper
- 3 cups cooked medium egg noodles (3 cups dry)
- 2 cups cooked chicken
Corned Beef Vegetable Soup
By JAmero4702
Combine all ingredients except maaroin in large pot and bring to a boil and simmer 20 minutes
- 1 46 oz can Tomato Juice
- 1 17 oz can green Peas
- 1 17 oz cancram style corn
- 1 12 oz can corned beef (chopped)
- 1 Cup water
- 1/2 to 1 Cup uncooked elbow marcaroni
- Salt and Pepper to taste
Jaegerschnitzel
By JAmero4702
In a shallow dish, mix together the bread crumbs and the flour
- 1 Cup Bread Crumbs
- 1 Tbs All-Purpose Flour
- Salt and Pepper to taste
- 2 Tbs Vegetable Oil
- 4 Boneless Pork Chops
- 1 Egg
- 1 Medium Onion, Diced
- 10 Large Button Mushrooms, trimmed and sliced
- 1 1/4 Cups Water
- 1 cube Beef Bouillon
- 1 Tbs Cornstarch
- 1/2 Cup Sour Cream
Scones
By JAmero4702
Biscuit Method
- 1 Cup of Flour
- 1 Tbs Sugar
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 1/4 tsp Cinnamon
- 1/4 Cup Butter, cold chunks
- 1/3 Cup Raisins
- 3 oz Cold Milk
Chicken Parmigiana
By JAmero4702
INSTRUCTIONS 1. Preheat oven to 400°F
- 3/4 cup plain dry bread crumbs
- 1/2 tsp. Italian seasoning
- 1/4 tsp. garlic powder
- 6 (about 2 lbs.) boneless, skinless chicken breast halves
- 1 egg, beaten
- 1 jar RAGÚ® Old World Style® Traditional Sauce
- 1 cup shredded part-skim Mozzarella cheese (or Parmesan cheese)
Fresh Broccoli Casserole
By JAmero4702
Trim broccoli and remove tough ends of lower stalks
- 1 lg. bunch fresh broccoli
- 1 c. water
- 1/2 tsp. salt
- 1 (10 3/4 oz.) can cream of chicken soup
- 1/2 c. sour cream
- 1/4 c. grated carrot
- 1 tbsp. grated onion
- 1 tbsp. plain flour
- 1/8 tsp. pepper
- 3/4 c. herb-seasoned stuffing mix
- 2 tbsp. butter, melted