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Recipes
Peanut Butter Fudge
By JAmero4702
In heavy gauge saucepan, combine sugar, butter and carnation evaporated milk
- 3 cups sugar
- 3/4 cup butter
- 2/3 cup carnation evaporated milk
- 1 7 oz jar Kraft marshmallow creme
- 1 12 oz package (2 cups) Nestle Peanut Butter Morsels
- 1 tsp vanilla extract
- 1/4 cup finely chopped salted peanuts
Boston Cream Pie
By JAmero4702
Cake part- Cream butter with sugar
- Cake Part
- 1/4 cup butter
- 1/2 cup sugar
- 2 well-beaten eggs
- 1 2/3 cup sifted flour
- 2 1/2 tsp baking powder
- 1/2 cup milk
- 1 tsp vanilla
- Vanilla cream filling
- 2/3 cup sugar
- 1/3 cup flour
- 1/8 tsp salt
- 2 cups scalded milk
- 2 eggs, slightly beaten
- 1 tsp vanilla
- Mocha Icing
- 1 Tbs butter
- 1 Tbs shortening
- 4 Tbs cocoa
- 3 Tbs strong hot coffee
- 3 Tbs evaporated milk
- confectioners' sugar
Baked Ziti
By JAmero4702
Cook Ziti according to package directions
- 1 1/2 Lb Ziti
- 4 Tbs Butter
- 1 lb Ricotta Cheese
- 1 Egg
- Grated Romano Cheese
- 1 1/2 Quarts Spaghetti Sauce
- 4-6 White American Cheese
Bennigan’s Monte Cristo Sandwich
By JAmero4702
Place turkey and Swiss cheese on one slice of bread and ham and American cheese on another slice of bread
- 9 Slices Wheat Bread
- 3 Slices Cooked Turkey
- 3 Slices Cooked Ham
- 3 Slices American Cheese
- 3 Slices Swiss Cheese
- Batter
- 1 Egg
- 1 – 1 1/4 C. Water
- 1/2 tsp. Salt
- 1 tsp. Sugar
- 1 1/2 C. Flour
- 1 Tbs. Baking Powder
- Vegetable Oil (for deep frying)
Spaghetti Meatball Bake
By JAmero4702
1. Pre-heat oven to 375 degrees
- 1 1/2 Cups dry bread crumbs, divided
- 3 Large eggs, lightly beaten
- 1 1/2 Cups cooke spaghetti, coarsely chopped
- 2 garlic cloves, minced
- 2 tsp dried basil
- 3/4 tsp salt
- 1 tsp dried oregano
- 1 tsp pepper
- 2 lbs ground beef
- Sauce
- 2 jars (24 oz. each) meatless pasta sauce
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tsp dried basil
- 1 tsp oregano
- 2 Cups (8 oz) shredded part-skim mozzarella cheese
Tomato Bruschetta
By JAmero4702
Preheat oven to 350 degrees
- 1 French Baguette (18") cut into 3/4" slices
- 1/4 cup olive oil, divided
- 1 can Hunt's Petite Diced Tomatoes, drained
- 1/4 cup chopped fresh basil
- 2 tsp minced garlic
- 1/4 tsp kosher salt
- 1/8 tsp ground black pepper
Filet of Beef Milanese and Garlicky Oven Fries Recipe
By JAmero4702
Preheat oven to 425°F with a baking sheet inside
- Ingredients
- 1 pound fingerling potatoes, halved or 2 large Russet potatoes, each cut into 10 wedges
- 6 tablespoons olive oil, divided
- 1 teaspoon each granulated garlic and granulated onion
- Salt and pepper
- 3/4 cup ketchup
- 2 tablespoons aged balsamic vinegar or 1 tablespoon Balsamic drizzle
- 1 pound center-cut beef tenderloin, cut into 4 equal portions
- 1 cup breadcrumbs
- 3/4 cup grated Parmigiano-Reggiano or Grana Padano, divided
- 12 leaves sage, very thinly sliced
- 3/4 cup all-purpose flour
- 2 eggs
- 4 cups arugula and/or baby kale
- 1 lemon
- 1/4 cup parsley, finely chopped
- 2 tablespoons chopped thyme
- EVOO – Extra Virgin Olive Oil, for drizzling
- Flaky sea salt
Beer Bread
By JAmero4702
Mix well. Place is a greased loaf pan
- 3 Cups self-rising flour
- 3 Tbs sugar
- 1 (12oz) can warm beer (room temperature)
Manhattan Clam Chowder
By JAmero4702
1. Process tomatoes and their juice in food processor until smooth, about 30 seconds, transfer to slow cooker
- 1 28 oz can whole peeled tomatoes
- 1 onion, chopped fine
- 2 Tbs tomato paste
- 4 garlic cloves, minced
- 1 1/2 tsp minced fresh oregano or 1/2 tsp dried
- 1 Tbs vegetable oil
- 1 1/2 lbs Yukon Gold Potatoes, peeled and cut into 1/2-inch pieces
- 4 (6.5 oz ) cans chopped clams, drained, juice reserved
- 1 (6 oz) bottle clam juice
- 2 slices bacon
- 2 bay leaves
- 2 Tbs minced fresh parsley
- 1 Tbs dry sherry
- salt and pepper
Pork Française Recipe
By JAmero4702
Trim chops of fat and place them in a plastic food storage bag
- Ingredients
- 4 boneless pork loin chops
- Salt and pepper
- 1 cup all-purpose flour
- 1 1/2 teaspoons granulated garlic
- 1 1/2 teaspoons granulated onion
- 3 eggs
- 2 lemons, 1 sliced
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- Olive oil for shallow frying
- 2 tablespoons butter
- 1/2 cup dry white wine
- 1/2 cup chicken stock