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Recipes
VEG - ALL CHICKEN POT PIE
By JAmero4702
Combine first 6 ingredients
- 2 cans cream of potato soup
- 1 (16 oz.) can Veg-All, drained
- 2 c. diced cooked chicken
- 1/2 c. milk
- 1/2 tsp. thyme
- 1/4 tsp. black pepper
- 2 (9") pie crusts (one for top)
- 1 egg, beaten, optional
Chicken Salad
By JAmero4702
In a mixing bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste
- 4 Cups diced poached chicken, recipe follows
- 1 stalk of celery, cut into 1/4 inch dice
- 4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4 inch diced
- 1 1/2 tsp finely chopped fresh tarragon or fresh dill
- 2 Tbs finely chopped parsley
- 1 Cup prepared or homemade mayonnaise
- 2 tsp strained freshly squeezed lemon juice
- 1 tsp Dijon mustard
- 2 tsp kosher salt
- freshly ground black pepper
Jambalaya
By JAmero4702
Cut sausage and/or ham in 1" pieces; chop onions
- 1-1/2 Pounds ham or sausage
- 2 medium onions (chopped)
- 3 stalks celery (chopped)
- 2 Cups rice (raw)
- 1 No. 2 can tomatoes
- 1 bay leaf
- Dash of Thyme
- Dash of Oregano
- 1/4 tsp black pepper
- 3/4 tsp red pepper
- 2 cloves garlic (crushed)
- Chopped parsley
- 1 large bell pepper (chopped)
- salt to taste
Chicken Paprikash
By JAmero4702
1. In large skillet, melt 1 tablespoon of butter over medium-high heat
- 3 Tbs butter, divided
- 1 small onion, thinly sliced
- 1 red bell pepper, sliced
- 3 Tbs paprika, divided
- 2 Tbs tomato paste
- 3 cloves garlic, minced
- 6 Tbs chicken broth, divided
- 4 1/2 pounds bone-in skinless chicken breasts
- 1/4 cup all-purpose flour
- 1 1/2 tsp salt
- 1 tsp ground black pepper
- 1 1/2 cup sour cream
- 1 (12-oz) package egg noodles, cooked according to package directions
- Garnish, fresh dill
Classic Barbecued Spareribs
By JAmero4702
1. Combine paprika, sugar, onion powder, garlic powder, cayenne, 2 tsp salt, 1 Tbs pepper in bow
- 3 3 3 Tbs paprika
- 2 2 2 Tbs packed brown sugar
- 2 2 2 tsp onion powder
- 2 2 2 tsp garlic powder
- 1/4 1/4 1/4 tsp cayenne pepper
- Salt and Pepper
- 1/2 1/2 1/2 cup ketchup
- 6 6 6 Tbs molasses
- 2 2 2 Tbs Dijon mustard
- 1 1 1 Tbs cider vinegar
- 1/2 1/2 1/2 tsp liquid smoke
Longhorn Steakhouse Parmesan Encrusted Asparagus
By JAmero4702
Coat asparagus first in flour, then dip into buttermilk, and then dredge in the Parmesan coating again
- 1 pound 1 pound fresh asparagus
- 1 1/2 cup 1 1/2 cup flour
- 1/2 cup 1/2 cup grated Parmesan
- 1 teaspoon 1 teaspoon seasoned salt
- 2 cups 2 cups buttermilk
- oil for frying
- Parmesan for grating