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Recipes
Stuffed mushrooms
By JMBT
Add onions and garlic to the same skillet; cook for 2 minutes over medium low he at
- 24 ounces, White Button Mushrooms
- 1/3 pound Hot Pork Sausage
- 1/2 whole Medium Onion, Finely Diced
- 4 cloves Garlic, Finely Minced
- 8 ounces, Cream Cheese
- 1 whole Egg Yolk
- 3/4 cups Parmesan Cheese, Grated
- 1/3 cup Dry White Wine
- Salt And Pepper (to Taste)
chocolate chip oatmeal pancakes
By JMBT
Instructions In a large bowl, whisk together the oats, flours, baking powder, cinnamon and salt until combined
- 1/2 cup Rolled Oats
- 1/4 cup Whole Wheat Flour
- 1/4 cup All-purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Cinnamon
- Pinch of Salt
- 1 Egg
- 4 Tablespoons Milk
- 1 Mashed Banana (very ripe or previously frozen)
- 2 Tablespoons Unsalted Butter, melted & slightly cooled
- 3 Tablespoons Mini Chocolate Chips
- 3 Tablespoons Pecan Pieces (optional)
- Oil for cooking (vegetable or canola, preferably)
- Additional Chocolate Chips & Maple Syrup for serving
Jak's Slaw
By JMBT
Toss just prior to serving
- 1 quart julienned green cabbage
- 1 quart julienned red cabbage
- 1 quart peeled julienned Jicama
- 1 quart peeled julienned carrots
- 1 cup rough chopped cilantro
- 1 cup baja dressing - 1/2 cup mango citrus dressing and 1/2 cup Jalapeño tartar sauce
Luby's Cafeteria Carrot Salad
By JMBT
Just found this on a web site for restaurant recipes
- 2 lbs carrots, peeled and shredded
- 1 cup drained pineapple chunks or 1 cup crushed pineapple
- 1 cup mayonnaise
- 1 cup raisins, plumped in water and drained
- 1/4-1/2 cup powdered sugar
Jack Allen’s Pimento Cheese | SavorSA
By JMBT
Mix cheese blend with cream cheese
- 2 cups shredded cheddar and Monterey Jack cheese blend
- 8 ounces cream cheese, at room temperature
- 1 (7-ounce) jar pimentos, diced, or 1/2 roasted red pepper, peeled and diced
- 2 tablespoons Spanish sherry vinegar
- Salt, to taste
Drunken Fig Jam
By JMBT
by Jill Silverman Hough
- 2 lemons
- 4 pounds ripe fresh figs (preferably black), stemmed, cut into 1/2-inch pieces (about 9 cups)
- 4 cups sugar
- 3/4 cup brandy or Cognac
- 1/2 teaspoon coarse kosher salt
Triple Pork Sliders
By JMBT
Directions Preheat a flat top grill pan to medium-high heat
- 1 1/2 pounds ground pork
- 1/2 pound fresh Mexican chorizo sausage, casings removed
- 1/4 cup finely grated pepper jack cheese
- 1 small shallot, finely chopped
- 1 clove garlic, finely chopped
- Kosher salt and freshly ground black pepper
- 8 slices applewood smoked bacon, cooked crisp
- 16 small dinner rolls, sliced in half
- Curly leaf lettuce
- 3 sliced plum tomatoes
- Smoked Paprika Mayonnaise, recipe follows
- 1/4 cup mayonnaise
- 1 tablespoon smoked paprika
- 1 teaspoon hot sauce (recommended: Sriracha)
Grilled Skirt Steak with Green Sriracha
By JMBT
1. Roast the poblanos directly over a gas flame, turning, until charred and tender
- . 3 large poblano chiles
- . 2 serrano chiles, stemmed
- . 3 large peeled garlic cloves, smashed
- . 1/2 cup thinly sliced fresh ginger
- . One 1/2-inch piece fresh turmeric (see Note), sliced, or 1/2 teaspoon ground turmeric
- . 1 cup shredded unsweetened coconut
- . 2 loose cups basil leaves
- . 2 loose cups mint leaves
- . 1 1/2 cups snipped chives
- . 1/2 cup chopped cilantro
- . 4 kaffir lime leaves, shredded
- . 1 lemongrass stalk—tender inner bulb, bottom 4 inches peeled and thinly sliced
- . 1 cup canola oil, plus more for grilling
- . 1/4 cup plus 2 tablespoons fresh lime juice
- . Kosher salt
- . 5 pounds skirt steak, cut into 4-inch pieces
Pappardelle Pork Ragu
By JMBT
Mushroom demi-glace adds depth of flavor to this pork ragù, which is braised in a slow cooker until the meat is me...
- 3 3/4 lb. boneless pork shoulder roast, quartered
- Kosher salt and freshly ground pepper, to taste
- 1 cup all-purpose flour
- 3 Tbs. olive oil
- 3/4 cup diced pancetta
- 1 yellow onion, diced
- 3 carrots, peeled and cut into 3/4-inch dice
- 3 fennel bulbs, cut into slices 1/2 inch thick
- 1 Tbs. minced garlic
- 1 3/4 lb. cremini mushrooms, quartered
- 1 can (28 oz.) diced tomatoes, drained
- 3 Tbs. mushroom demi-glace
- 3 Tbs. tomato paste
- 1 cup red wine
- 1 cup chicken broth
- 3/4 lb. pappardelle, cooked al dente
- Chopped fresh flat-leaf parsley for garnish