Jess's Recipes

Asian Chicken Salad • Prep Time: 15 Minutes • Cook Time: 20 Minutes • Ready In: 35 Minutes • Yields: 6 servings "This is a crunchy, wonderfully satisfying salad that is fabulous with grilled chicken, leftover from yesterday 's barbecue. The dressing is sweet and sour, mingling brown sugar with soy sauce and rice wine vinegar. Fried rice noodles add the crunch. Serves six." Tips via Liz I buy sesame cashews from Trade Joes I buy a precooked chicken and cut it up I buy crunchy noodles from Village Gourmet I use romaine lettuce INGREDIENTS: 2 tablespoons brown sugar 2 teaspoons soy sauce 1 tablespoon sesame oil (optional) 1/4 cup vegetable oil 3 tablespoons rice vinegar 1 (8 ounce) package dried rice noodles 1 head iceberg lettuce - rinsed, dried, and chopped 4 boneless chicken breast halves, cooked and shredded 3 green onions, chopped 1 tablespoon sesame seeds, toasted DIRECTIONS: Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame

This is from the America’s test Kitchen Family Cookbook on p. 314. Enjoy! Emily Skillet-Roasted Tarragon Chicken If you have an oven-proof skillet, you can omit the baking dish and put the skillet right into the oven. Be careful of the hot handle when removing the skillet and set the chicken aside on a plate to rest while making the pan sauce in step 4. Chicken 4 bone-in, skin-on split chicken breasts (10-12 oz. each) Salt & pepper 1 teaspoon vegetable oil White Wine Sauce 2 teaspoon vegetable oil Salt 1 shallot, minced ¾ cup low-sodium chicken broth ½ cup white wine or vermouth 3 tablespoons unsalted butter, cut into 3 pieces and chilled 2 teaspoons minced fresh tarragon or 1 teaspoon dried Pepper 1. For the chicken: Adjust an oven rack to the lowest position, place a 9X13 inch baking dish on the rack, and heat the oven to 450 degrees. 2. Pat the chicken dry with paper towels, then season with salt and pepper. Heat the oil in a 12-inch skillet over

Some of you asked for this recipe, so I thought I would send it to everyone... Breakfast Casserole 1 lb breakfast sausage (I use sweet) 12 eggs 1 (10.75 oz) can condensed cream of mushroom soup (I used low fat) 1 (10.75 oz) can evaporated milk (look for unsweetened, although I have accidentally used sweetened before) 2 (4.5 oz) cans sliced mushrooms 1 (32 oz) pkg of tater tots 1/2 cup shredded cheddar 1) brown sausage, drain and set aside (I do this the night before) 2) preheat oven to 350, grease a 9x13 casserole dish 3) In a large bowl, beat eggs, then mix in soup and milk. Stir in sausage and mushrooms. Pour into baking dish. Mix in tater tots. 4) bake for 45 mins to an hour (I have always found the recipe takes at least an hour.) It is done when the middle is set. Sprinkle w/ cheese and keep in warm oven until cheese is melted.

This recipe comes courtesy of Pomp: Ravioli Soup 4 cloves of garlic 1 medium onion (both chopped and sauted in oil) 2 Lbs. sweet Italian sausage – cut in pieces and browned Add 2 - 48 oz. can of chicken broth 1 – 14.5 can diced tomatoes 1 bag fresh spinach trimmed of stems Simmer about 20 minutes Add 1 package fresh ravioli (near the porduce department) Cook aboput 10 minutes Serve YUM!!

Zucchini Bread from Grandma Kak Mix well: 3 well beaten eggs, 2 1/4 cups sugar, 1 cup of oil. Sift together, then add to above: 3 cups flour, 1 tsp. soda, 1 tsp. salt, 1/4 tsp baking powder. Add to egg mixture. (Mix well, but do not beat): 3 tsp. vanilla, 1 cup chopped nuts, 3 tsp. cinnamon, 2 cups grated zucchini. Pour into 2 greased pans and bake at 350 degrees for 1 hour. I don't bother to sift the flour, etc. it turns out just fine.

This recipe comes courtesy of Grandma Kak: Sandbakkelse 1 cup of sugar 1 cup of butter (no margarine) 1 egg 2 1/2 to 3 cups flour Pinch of salt 1 Tbsp. cream or half and half 1 tsp. almond flavoring Press into forms, and bake at 375 degrees on a cookie sheet. I like them when they are slightly brown Great Grandma Eastman used to use powdered sugar but I like regular sugar better. I never wash my tins. I wipe them out with a Kleenex or paper towel. Then they don't stick and are easier to get out. I turn them upside down when they are still hot and throw them kind of hard and they come out of tins easily.

This recipe is an Olson family favorite. Traditionally only served over chocolate cake. The vanilla can be substituted for almond if you want. 1/4 c flour 1 c milk make a paste over med heat, then refrigerate add 8T Crisco 1 stick butter 1 c sugar 1 t vanilla beat like crazy

This recipe comes from Mary Hooke: Pesto Sauce 4 cups basil leaves, chopped 4 cloves garlic 1 cup pine nuts 1 and1/2 cups parmesan or Romano cheese (I like Romano) 1and 1/2 cups extra virgin olive oil Salt and pepper to taste Pour small amount of EVOO in blender and slowly add basil, garlic, pine nuts and grating cheese. Pour in remaining oil to make the sauce. Heat sauce slowly and pour over pasta.