FC: Jennifer's Best Recipes | What's Cookin'
1: Bon Appetit! | Jennifer put this together, so enjoy
2: Ingredients 2 dozen white button mushrooms, stems removed 2 teaspoons olive oil 1 shallot, minced 2 cloves garlic, pressed 1 cup white wine Kosher Sault to taste Black Pepper to taste cup Italian Breadcrumbs cup plus 2 tablespoons parmigano reggiano cheese, grated 2 tablespoons Italian parsley, chopped | Directions Preheat oven to 400 Fahrenheit. Using a food processor, or a sharp knife, finely chop the stems of the mushrooms. In a large sauté pan over medium heat, sweat the shallots and the garlic until translucent and fragrant, about 5 minutes. Add the chopped mushroom stems to the sauté pan and cook until the mushrooms release their water, about 7-10 minutes. Continue to cook until the water has evaporated, about another 2 minutes.Season with salt and pepper. Add the wine to the pan, and cook for 1 minute. Remove from heat and place mixture into a large bowl. To the bowl stir in the breadcrumbs, cup parmigano cheese and parsley. Using a spoon, fill the mushroom caps until well rounded on top. Place stuffed mushrooms in a 9 x 13 prepare glass baking dish. Grate 2 tablespoons fresh parmigano cheese on top of the mushrooms and drizzle with a little olive oil. Bake in oven for 20-25 minutes until the mushrooms are cooked through and the tops are golden brown. | Stuffed Mushrooms
5: Chip Chicken Lollipop | Ingredients 4 skinless, boneless chicken breast halves - cut into 1/2 inch cubes 1 egg 2 tablespoons milk 2 cups crushed potato chips lollipop sticks from a craft or party store | Directions Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Crush potato chips onto a plate. In a large bowl, whisk together egg and milk. Dip the chicken cubes into the egg mixture, then coat well with potato chips. Spread the nuggets onto the baking sheet. Bake for 10 minutes. Turn nuggets over, and bake for 10 minutes more, until golden brown. Remove baking sheet from oven, and insert a lollipop stick into each nugget.
6: Salads | Ingredients 2 skinless, boneless chicken breast halves 1/2 cup teriyaki marinade sauce 2 tomatoes, seeded and chopped 1/2 cup chopped onion 2 teaspoons minced jalapeno pepper 2 teaspoons chopped fresh cilantro 1/4 cup Dijon mustard 1/4 cup honey 1 1/2 tablespoons white sugar 1 tablespoon vegetable oil 1 1/2 tablespoons cider vinegar 1 1/2 teaspoons lime juice 3/4 pound mixed salad greens 1 (8 ounce) can pineapple chunks, drained 4 cups corn tortilla chips | Directions Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator. In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. Cover salsa, and refrigerate. In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate. Preheat the grill for high heat. Lightly oil grill grate. Place chicken on the grill, and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear. Arrange mixed salad greens on plates. Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve. | Caribbean Chicken Salad
8: Chinese Chicken Salad | Ingredients 1 head lettuce 1 cup chopped cooked chicken breast 1 (8 ounce) can chopped water chestnuts 1 bunch green onions, chopped 1 cup sliced almonds 1 (5 ounce) can chow mein noodles 1/2 cup vegetable oil 4 tablespoons vinegar 4 tablespoons white sugar 1/2 teaspoon salt 1 pinch ground black pepper 1 tablespoon poppy seeds | Directions In a small bowl, whisk together the oil, vinegar, sugar, salt, pepper, and poppy seeds, and set aside. Wash lettuce and tear into bite-sized pieces. To a large bowl, first add the lettuce, then the onions, water chestnuts, and chicken. Just before serving, top with the almonds, noodles and dressing, and toss lightly.
10: Ingredients TOPPINGS: 1 pound ground beef 1 (1.25 ounce) package taco seasoning mix 1 (15.5 ounce) can pinto beans, with liquid 1 cup shredded Cheddar cheese 2 cups shredded iceberg lettuce 1/2 cup picante sauce FRY BREAD: 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 cup milk 4 cups oil for frying, or as needed | Directions Combine beans and 2 tablespoons of picante sauce in a small saucepan over low heat. Cook until heated through. In a large skillet, over medium-high heat, cook the ground beef with taco seasoning mix according to seasoning mix package directions. Cover, and keep warm while you prepare the fry bread. In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk, and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes. Heat oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep. Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center. Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels. Top fry bread with beans, ground beef, lettuce and cheese. Spoon picante sauce over. You can also top with other of your favorite taco toppings, such as onion, sour cream or guacamole. | Fry Bread Tacos
13: Cowboy Stew | Ingredients 1 1/2 pounds ground beef 1 onion, chopped 1 (14.75 ounce) can cream-style corn 1 (15 ounce) can chili with beans 1 (15 ounce) can baked beans with pork 1 (15 ounce) can tomato sauce 1 (4 ounce) can diced green chiles | Directions Crumble the ground beef into a large skillet or Dutch oven over medium-high heat. Add onion; cook and stir until beef is no longer pink. Drain off grease. Reduce heat to medium-low and stir in the corn, chili with beans, baked beans, tomato sauce and green chilies. Cover and simmer for 30 minutes, stirring occasionally.
15: Chili Cheese Fries | Ingredients 1 (32 ounce) package frozen seasoned french fries 2 tablespoons cornstarch 2 tablespoons water 2 cups low-fat milk 1 tablespoon margarine 8 slices American cheese, cut into pieces 1 (15 ounce) can chili without beans (such as Hormel®) | Directions Prepare french fries as directed on the package. Stir cornstarch and water in a small cup until cornstarch dissolves; set aside. Bring milk and margarine to a boil in a saucepan, stirring constantly. Reduce the heat and whisk the cornstarch mixture into the milk mixture, bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth. Add the cheese to the milk mixture and stir until the cheese has melted and is well combined. Prepare chili as directed on the can. Pour the cooked chili and the cheese sauce over the top of the cooked french fries.
16: Bacon Cheese Fries | Ingredients 1 (32 ounce) package frozen French fries 1 cup shredded Cheddar cheese 1/2 cup thinly sliced green onions 1/4 cup cooked crumbled bacon Ranch salad dressing | Directions Cook French fries according to package directions. Place fries on a broiler-safe dish or platter. Sprinkle with cheese, onions and bacon. Broil for 1-2 minutes or until cheese is melted. Serve with ranch dressing.
18: Desserts | Ingredients 3 eggs, beaten 1 cup raisins 1 teaspoon vanilla extract 1 cup butter 1 cup packed brown sugar 1 cup white sugar 2 1/2 cups all-purpose flour 1 teaspoon ground cinnamon 2 teaspoons baking soda 2 cups rolled oats 1 cup chopped pecans | Directions Combine eggs, vanilla and raisins in a small bowl; cover and let stand for 1 hour. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream the butter, brown sugar, and white sugar together. Sift together the flour, cinnamon, and baking soda; stir into the creamed mixture. Then stir in the raisin mixture, rolled oats, and nuts. Drop by teaspoonfuls onto an unprepared cookie sheet. Bake for 10 minutes, or until lightly browned. | Oatmeal Raisin Cookies
21: Strawberry-Oatmeal Cookies | Ingredients 2 cups finely chopped fresh strawberries 1/4 cup white sugar 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 cup regular rolled oats 1/2 cup butter, softened 3/4 cup packed brown sugar 1/4 cup white sugar 1 egg 1/4 cup milk 1 teaspoon vanilla extract | Directions Preheat oven to 375 degrees F (190 degrees C). Combine the strawberries with 1/4 cup sugar in a medium bowl. Toss gently to blend, and set aside. Combine the flour, baking soda, and cinnamon in a large bowl. Stir in the rolled oats and blend evenly; set aside. Beat the butter, brown sugar, and white sugar in the large mixing bowl of an electric mixer at medium speed until fluffy. Add the egg, milk, and vanilla, and continue beating until smooth. Stir in the flour mixture, and mix well to blend. Combine the strawberries with the flour mixture, and stir to blend. Drop by teaspoonfuls onto ungreased baking sheets. Bake in preheated oven until slightly brown, about 8 minutes. Cool on baking sheets. Store in an airtight container.