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Recipes
Baked corn casserole
By JaimeDancer
bake in buttered casserole at 350 for 45 min-1 hr
- 2 cans creamed corn
- 3 eggs
- 1 cup evaporated milk
- 4 tbsp sugar
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups cheese
- 2 cups biscut mix
Sesame crusted pork loin
By JaimeDancer
In a large resealable bag combine 1st 7 ingredients
- 1/2 cup soy sauce
- 3 Tbsp sugar
- 3 Tbsp finely chopped onion
- 2 Tbsp canola oil
- 2 tsp ground ginger
- 1 garlic clove, minced
- 3/4 cup sesame seeds
- 1 bonless pork loin roast (about 5 lbs)
- 2 cups water
Grilled Mahimahi with mango salsa
By JaimeDancer
Combine 3 Tbsp milk and 3 Tbsp juice in a shallow dish
- 1/4 cup light coconut milk, divided
- juice of 4 limes, divided
- 4 mahimahi fillets
- 1 1/2 cups diced peeled, ripe mangos (1/2 lb.)
- 3/4 cups diced english cucumber
- 1/3 cup finely diced red pepper
- 2 Tbsp minced red onion
- 1 Tbsp chopped fresh cilantro
- 1 tsp minced peeled fresh ginger
- 1 serrano chile, minced
- 3/4 tsp kosher salt, divided
- 1/4 tsp fresh ground pepper
- cooking spray
Beef Stroganoff
By JaimeDancer
Preheat oven to 350 Combine steak, broth, onion soup mix and mushroom soup in oven safe pot
- 1 lb round steak
- 1 cup beef broth
- 1 packet of onion soup mix
- 1 can of cream of mushroom soup
- 1/2 cup of sour cream
- egg noodles
california noodle bake
By JaimeDancer
cook ground beef and onion
- 1 lb. ground beef
- 1/2 c onion
- 2 8-oz cans tomato sauce
- 1 tsp sugar
- 3/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic salt
- 4 c cooked noodles
- 1 c cottage cheese
- 1/4 c sour cream
- 1/3 c green onion
- 1/4 c grated parmesan cheese
Lemon Poppy Chicken with Couscous
By JaimeDancer
Bring 1.5 cups chicken stock to a boil, then add peas and couscous
- 2 cups chicken stock
- 10 oz box frozen peas
- 1.5 cups couscous
- 3 Tbsp olive oil
- 1 cup flour
- salt/pepper
- 2 lemons, zested
- 1 lemon, juiced
- 2 lbs chicken cutlets, cut into bite sized pieces
- 2 cloves garlic
- 2 Tbsp cold butter
- 2 Tbsp poppy seeds
- 10 leaves baasil, 10 mint; chopped
Wild Rice Pilaf
By JaimeDancer
In a large saucepan, bring broth to a boil
- 2 cans (14-1/2 oz) chicken broth
- 3/4 cup of uncooked wild rice
- 1 cup uncooked long grain rice
- 1 large onion, chopped
- 2 medium carrots, sliced
- 1 garlic clove, minced
- 1/2 tsp dried rosemary, crushed
- 1/2 cup butter, cubed
- 3 cups fresh broccoli florets
- 1/4 tsp pepper
Chicken tostadas pequenas
By JaimeDancer
To make the Chicken: mix 1/4 cup oil, 3 Tbsp lime juice, 1/4 cup cilantro, salt and pepper
- Vegetable oil
- Juice of 2-3 limes
- 1/2 cup of lightly packed chopped fresh cilantro
- Kosher salt and fresh ground pepper
- 1 large chicken breast
- 6 8-inch flour tortillas
- 2 Tbsp sour cream
- 1/2 tsp ground cumin lightly toasted in a dry skillet
- 1/2 cup finely chopped tomatillo
- 1/2 cup finely shredded lettuce
- 1/4 cup finely diced red pepper
meatloaf
By JaimeDancer
Heat oven to 450 Turn down to 400 2 minutes before putting in the oven Mix all meatloaf ingredients
- Glaze:
- 1 1/2 lbs hamburger
- 3/4 cup oatmeal
- 1/8 cup dried onion
- 2 eggs
- 1/2 Tbsp mustard
- 1 Tbsp worchestershire sauce
- 1/2 tsp seasoning salt
- 1/2 tsp garlic salt
- 1 can tomato soup
- 5 saltines, crumbled
- 1/2 cup grated onion
- 1 cup ketchup
- 4 Tbsp brown sugar
- 4 Tbsp vinegar
- 2 Tbsp worchestershire
Sauce for Chicken Cordon Bleu Club Sandwich
By JaimeDancer
Mix all but last 2 ingredients in food processor
- 1 slice of bread, crust removed and torn into pieces
- 1 head of butter lettuce, chopped
- 1/4 cup chopped flat leaf parsley
- 1/4 cup tarragon leaves
- 1 Tbsp Dijon mustard
- 1 Tbsp fresh lemon juice
- 1/4 cup EVOO
- salt and pepper