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Recipes
Scalloped Potatoes
By JJCR
Bake uncovered 1 hour at 350 degrees
- 4 Cups thinly sliced potatoes
- 3 tbsp. butter (I used 4)
- 3 Tbsp. flour (I used 4)
- 1 1/2 cups milk ( I used 2)
- 1 tsp. salt
- 1 dash cayenne
- 1 cup grated cheddar cheese
- 1/2 cup grated cheese to sprinkle on top.
- garlic
- parmesan cheese
Hot Fudge Sauce (Creme de Colorado)
By JJCR
In medium saucepan, melt chocolate and butter over low heat, stirring constantly
- 6 oz unsweetened chocolate
- 4 tbsp. butter
- 2 cups sugar
- 1 cup half and half
- 14 oz. sweetened condensed milk
- 3 tbsp. brandy, boubon, rum or favorite liqueur (optional)
Cucumber Sauce
By JJCR
Shred cucumber in food processor and drain on paper towels
- 1 Cucumber, peeled and seeded
- 2 Tbsp. mayonnaise
- 1/2 cup sour cream
- 1 Tbsp. lemon juice
- salt and pepper to taste
- dried dillweed to taste
Herb Butter
By JJCR
Place all ingredients in a small bowl and whip until herbs are incorporated and butter is light and fluffy
- 1/2 Cup butter (cubed), room temperature
- 2 tsp. fresh parsley, finely chopped
- 1/2 tsp. basil, dried or 1 tsp. fresh-finely chopped
- 1/2 tsp. thyme leaves-- dried and crushed
- 1/2 tsp. rosemary-dried and crushed
- Fresh ground pepper
- If using unsalted butter, add a dash of salt
- 1/2 tsp. garlic, optional
Creamy Garlic Vinaigrette
By JJCR
Mince garlic and in a small bowl, stir together with mustard, vinegar, and cream
- 1 small garlic clove
- 1 tsp. mustard
- 1 tbsp. sherry vinegar
- 1/4 cup heavy cream
- 2 tbsp. canola oil
- 2 tbsp. extra virgin olive oil
- freshly ground black pepper
TIP FOR COOKING SCRAMBLED EGGS
By JJCR
Tip for scrambled eggs. PAULA DEEN' KITCHEN CLASSICS
- For fluffier scrambled eggs, beat in a small amount of water instead of milk.
Tomato Basil Fettuccine
By JJCR
Cook fettuccine according to package directions
- 8 oz. uncooked fettucine
- 1/4 cup chopped onion
- 1/8 tsp. crushed red pepper flakes
- 1 tbsp. butter
- 1 can (14 1/2 oz.) diced tomatoes, undrained
- 1/4 tsp. salt
- 1/3 cup evaporated milk
- 1/4 cup chopped fresh basil
- 2 tbsp. grated Parmesan cheese
Chicken On A Stick With An Asian Dip
By JJCR
For Seasoning paste: Combine the garlic, onion, paprika, cumin, lemon grass, basil, thyme, salt and peppers in a ...
- Preparation Time: 35 minutes
- Marinating Time: 30 minutes
- Cooking time: 8 minutes
- 1 tsp. each: granulated garlic, granulated onion, paprika
- 1/2 tsp. each: cumin, dried lemon grass, dried basil, dried thyme, coarse salt
- 1/4 tsp. freshly ground black pepper
- 1/8 tsp. ground red pepper
- 1/4 cup vegetable oil
- 4 boneless, skinless chicken breast halves, cut into 1-in. chunks.
- 1/2 cup soy sauce
- 2 tbsp. each: fresh lemon juice, rice vinegar, water
- 1 tbsp. minced green onion
- 1/4 tsp. crushed red pepper flakes
when boiling shrimp
By JJCR
PAULA DEEN'S KITCHEN CLASSICS
- When boiling shrimp, add 1 tbsp. vinegar to the water. This helps to loosen the meat from the shell.
Deep Fried Fish
By JJCR
Heat oil (2-3 inches) in deep fryer or Dutch oven to 375
- vegetable oil
- 1 lb. lean fish fillets, about 3/4 inch thick
- 1/3 cup all purpose flour
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 2 eggs, slightly beaten
- 1/2 cup dry bread crumbs