JJCR's profile page
Recipes
Pineapple Sparkle
By JJCR
Combine juices, and sugar; chill several hours
- 3 qts. unsweetened pineapple juice
- 3 cups orange juice
- 1 1/2 cups lemon juice
- 1/3 cup lime juice
- 2 1/2 cups sugar
- 4 28 oz. bottles ginger ale, chilled
- 2 28 oz. bottles carbonated water, chilled
Mediterranean Flounder
By JJCR
Season fish with salt and pepper, dredge in flour
- 6 flounder fillets-thawed
- 1/2 cup kalamata olives, pitted & sliced
- 3/4 cup cherry tomatoes, halved
- 3 garlic cloves, finely minced
- 1 tsp. of thyme leaves fresh
- 2 tbsp. olive oil
- Salt and pepper
- Flour
Crispy Roasted Cauliflower
By JJCR
Preheat oven to 400 degrees Cut the cauliflower crossways into 1 in
- 1 Head cauliflower
- olive oil cooking spray
- Kosher salt
- freshly ground black pepper
- I use lots of other vegetables too.
Sauteed Dill Chicken
By JJCR
Saute chicken in melted butter
- 4 6oz. boneless chicken breasts cut into strips
- 1 oz. butter
- 1 1/2 cup heavy cream
- 2 tsp. whole dill weed
- 1/2 tsp. salt
- 1/2 tsp. white pepper
- 1/4 tsp. curry powder
Vegetable Soup
By JJCR
Into a large stewing pot place a gallon of cold water, stew meat and soup bone
- 3 lbs. lean, boneless stew meat, cut in small pieces
- 1 medium soup bone
- 1 tbsp. salt
- 2 (1 lb.) can tomatoes
- 1 large onion, chopped finely
- 5 ribs celery, chopped finely
- 1/4 small head cabbage, chopped
- 2 large carrots, sliced finely
- Dash cayenne
- Black pepper to taste
- 1 tsp. thyme
- 3 bay leaves
- 1/4 lb. spaghetti, broken into small pieces
- 1 (1 lb.) can cut green beans, drained
- 3/4 cup okra, fresh or frozen, sliced
- 1 large white potato, cubed
Fresh Fruit Tart
By JJCR
Preheat the oven to 350 degrees
- Crust:
- 1/2 cup confectioners sugar
- 1 1/2 cups flour
- 3/4 cup (1 1/2 sticks) butter, softened
- Filling:
- One 8 oz package cream cheese, softened
- 1/2 cup sugar
- 1 tsp. vanilla extract
- Topping:
- Strawberries, kiwi slices, blueberries, respberries
- Glaze:
- One 6 oz can frozen limeade concentrate, thawed
- 1 tbsp cornstarch
- 1 tbsp fresh lime juice
- 1/4 cup granulated sugar
- Whipped cream, for garnish
Taco Chili with Mix Paula Deen
By JJCR
For the chili: Place beans in a large bowl, cover with water and soak 6-8 hours, or overnight
- 1 16 oz. can tomato sauce
- 1 (11 3/4 oz.) can diced tomatoes and green chilies
- 4 cups water
- 1 jar Taco Chili Mix
- 1 lb. ground beef, cooked and drained
- TACO CHILI MIX
- 1 cup dried kidney beans
- 1/2 cup dried pinto beans
- 1 ( 1 1/4 oz.) package taco seasoning mix
- 1 (1 oz.) package buttermilk salad dresssing mix
- 1/3 cup dried minced onion
- 1 tbsp. chili powder
- 1/4 tsp. ground cumin
- 1 1/2 cups corn or tortilla chips
Baking Powder Cinnamon Rolls
By JJCR
In large bowl, combine flour, sugar, baking powder, salt, and cream of tartar
- Filling:
- 2 cups flour
- 1/4 cup sugar
- 4 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. cream of tartar
- 1/2 cup butter, softened
- 2/3 cup milk
- 2 tbsp. butter
- 1/2 cup sugar
- 2 tbsp. ground cinnamon
- 1/4 tsp. ground nutmeg
Spanish Rice with Green Chiles
By JJCR
Heat oil in a saucepan over medium-high heat
- 1 tbsp. olive oil
- 1 cup uncooked long grain rice
- 2-3 cups beef broth
- 1 (8 oz.) can tomato sauce
- 1 (4 oz.) can diced green chiles, drained
- 1 tsp. ground cumin
- 1/2 tsp. seasoned salt
- 1/4 cup sliced onion, optional
Church's Fried Chicken
By JJCR
Combine all ingredients and blend well
- COATING DIP:
- 1 Tbsp. sugar
- 1 1/2 cup Self-rising flour
- 1/2 cup cornstarch
- 3 tsp. Seasoned salt
- 2 tsp. Paprika
- 1/2 tsp. baking soda
- 1/2 cup biscuit mix
- 1 envelope Italian Dressing Mix
- 1 Envelope Onion Soup Mix
- 2 eggs, MIXED With
- 1/4 cup Cold water
- 1 cup corn oil