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Recipes I've Shared:
Steam broccoli in microwave for about 2 minutes until bright green and still crisp. Let cool to room temperature. Add onion, cranberries and almonds with dressing in bowl and gently combine. Store in fridge for at least 30 minutes up to 24 hours.
Season chicken with salt and pepper. Brown chicken in olive oil, remove from pan. Add mushrooms and onions and saute until soft. Sprinkle with a little table salt and pepper. Add butter to pan and stir for about 1 minute. Stir in broth, wine and tarragon. Simmer for about 5 minutes until thickened. Serve with rice or noodles.
Brown ham and chicken and add whatever spices as desired. I used preseasoned frozen chicken breasts. Whish together flour and broth in sauce pan. Add cheeses and boil until thickened (about 2 minutes). Steam broccoli and add to pan with pasta and sauce. Stir and top with more parmesan.
Heat 1 cup of pasta sauce and tomatoes in small sauce pan. Simmer.
Whisk eggs in shallow dish to blend. Please bread crumbs in another dish and cheese in another. Coat chops completely with cheese, patting to adhere. Dip chops in to egg then coat completely with the bread crumbs, patting to adhere.
Heat 3 tablespoons of oil on large skillet over medium heat. Add half the pork chops and cook until golden brown (about 6 minutes per side). Add remaining oil and pork to pan. Top chops with sauce and additional cheese if desired.
Whisk together broth, corn starch, sugar, vinegar, ginger and soy sauce and set aside.
Cut up chicken and vegetables, add oil to wok or pan and cook chicken in very hot wok or pan to brown. Remove chicken; add gariic and vegetables and stir fry vegetable until crisp tender. Add chicken and pour in sauce. Cook 5 to 7 minutes until sauce is thickened.
This recipe makes a lot of sauce. Serve it over rice or noodles. I serve it over steamed broccoli to cut carbs.
Season chicken with seasoning salt and pepper or whatever spices you like. Brown chicken in two batches in 1 tbsp of butter. Add 1 tbsp of butter and cook mushrooms. Add soup mix and broth and stir in sour cream. Stir and cover for 20 minutes.
Cut cauliflower into florets and boil until soft (about 15 - 20 minutes); drain well. Mix cauliflower and remaining ingredients in food processor and puree. Season with salt and pepper.
Combine first 4 ingredients. Divide meat mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add patties; cook 6 minutes or until browned, turning after 3 minutes. Remove patties from pan; keep warm. Stir in water and remaining ingredients. Bring to a boil; add patties. Cover, reduce heat, and simmer 10 minutes. Uncover and cook until wine mixture is reduced to 3/4 cup (about 10 minutes).
Season chicken with salt, pepper and taco seasoning. Brown chicken in oil for about 5 minutes per side on medium-high heat until done. Spoon salsa evenly over each chicken breast. Top each chicken breast with 1 tablespoon of cream cheese and 1 tablespoon of shredded cheese. Turn heat to low and cover chicken for for 5 minutes allowing cheeses to melt.