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Recipes
Pan-Fried Fish
By JAmero4702
Thaw fish, if frozen. Measure thickness of fish
- 1 pound fresh or frozen fish fillets (1/2 to 1 inch thick)
- 1 beaten egg
- 2/3 cup cornmeal or fine dried bread crumbs
- shortening or cooking oil for frying
White Chile
By JAmero4702
Put beans in a medium pan and cover with water
- 1 lb Great Northern Beans, soaked
- 1 medium onion chopped
- 3 cloves garlic, minced
- 2 cans (4 oz each) green chilies
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 1/2 teaspoons cayenne pepper
- 1/2 tsp salt
- 2 lbs skinless, boneless chicken breasts
- 1 can (14 1/2 oz) chicken broth
- 1 cup water
King Ranch Chicken Casserole
By JAmero4702
1. Preheat oven to 350 degrees
- 4 Tbs Butter, divided
- 2 pounds boneless chicken skinless breasts
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1 (10-3/4-ounce) can cream celery soup
- 1 (10-3/4-ounce) can cream chicken soup
- 3/4 cup chicken broth
- 2 tsp chili powder
- 1/2 tsp ground coriander
- 2 (10-ounce) can diced tomatoes with green chiles, drained
- 2 (4-ounce) cans dice green chiles, drained
- 4 cups shredded sharp Cheddar cheese, divided
- 18 corn tortillas, cut into 6 wedges each
- 3/4 cup salsa verde
- chopped tomato
- sliced green onion
- sliced black olives
Pasta Primavera
By JAmero4702
Cook the pasta to package directions
- 1 lb Fettuccine
- 1 tsp olive oil
- 2 cups frozen bell pepper
- 2 cups frozen French-cut green beans
- 3 cups frozen broccoli florets
- 2 cups frozen petite peas
- 1 cup heavy (whipping) cream
- 1/4 cup (3 ounces) freshly grated Parmesan Cheese
- Salt and freshly ground black pepper to taste
Cracker Barrel Hashbrown casserole
By JAmero4702
Cook hash browns, onions, and season to taste in a skillet
- 1 2 pound bag frozen country style hash browns
- 1/2 C. (or so) onion, chopped fine
- Jane’s crazy mixed-up salt, to taste
- 1 1/2 – 2 C. Colby cheese, shredded (I love cheese– but in this case, more is not necessarily better)
- 1 can cream of chicken soup
Hoppin' John
By JAmero4702
In a large dutch oven or kettle, combine the black eyed peas, ham bone or ham hocks and 6 cups of water
- 1 lb dried Black Eyed Peas
- 2 Small Smoked Ham Hocks or meaty Ham bone
- 2 medium onions, divided
- 3 large cloves garlic, halved
- 1 bay leaf
- 1 cup long grain Rice
- 1 can (10 to 14.5 0z) diced tomatoes with chili peppers, juices reserved
- 1 medium red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 3 ribs celery, chopped
- 1 jalapeño or serrano pepper, minced
- 2 tsp Cajun or Creole seasoning
- 1/2 tsp dried thyme leaves
- 1/4 tsp ground Cumin
- 3/4 tsp salt
- 4 scallions, sliced
Balsamic Vinaigrette
By JAmero4702
Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in ...
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 shallot, minced
- 1 clove garlic, minced
- salt and ground black pepper to taste
Basic Vinaigrette
By JAmero4702
Add the mustard, vinegar, shallot, lemon juice, sugar, and salt and pepper to a small jar and shake vigorously
- 2 Tbs Dijon mustard
- 1/4 cup balsamic vinegar (or red wine or apple cider vinegar)
- 1 Tbs minced shallot
- 2 tsp fresh lemon juice
- 1/4 tsp sugar
- kosher salt and freshly ground pepper
- 1/3 cup olive oil
- Makes 2/3 Cup
Scallop Bruschetta Pasta With Sweet Peppers and Provolone Melt
By JAmero4702
Pasta Bring water to boil for pasta
- Scallop Bruschetta Pasta
- Ingredients
- 1 medium sweet onion, thinly sliced
- 8 oz baby portabellas, quartered
- 2 tablespoons extra-virgin olive oil
- 2 cups whole grain penne pasta
- 1/2 cup sweet pepper bruschetta topping
- 12 oz bay scallops (thawed; drained)
- 1 (24-oz) jar tomato pasta sauce
- Sweet Peppers and Provolone Melt
- Ingredients
- 3 tablespoons unsalted butter
- nonstick aluminum foil
- 1 (8-oz) Bakery baguette
- 1 tablespoon balsamic glaze (optional)
- 1/2 cup sweet pepper bruschetta topping
- 4 slices provolone cheese (3 oz)
Uncle Nicky Stabile's Italian Cheese and Pork Sausage Recipe
By JAmero4702
Thoroughly mix the ingredients and if possible chill the mixture before stuffing into the casings
- 4 Pounds of Ground Pork (3 Pound of Pork Loin and 1 Pound of Pork Fat Trim)
- 1 Pound of Hard Italian Cheese (Parmesan or Romano) Diced Small
- 1 Cup of Italian Parsley Coarsely Chopped
- 1 Tablespoon of Fresh Ground Black Pepper
- 1 Tablespoon of Minced Garlic