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Recipes
Cider Mill Punch
By JJCR
Bring to a boil. Cover and simmer 1 hour
- 1/2 gallon apple cider
- 2 cups orange juice
- 1 cup lemon juice
- 1/4 cup honey
- 2 1/2 inch cinnamon stick
- 5 whole cloves
- 1/4 tsp allspice
- 1 1/2 tsp. butter
PILLOW CHEESECAKE W/ SALTED BUTTER CARAMEL SAUCE
By JJCR
cheesecake batter: 2 lbs
- CHOCOLATE SHORTBREAD BASE
- 250 250 250 GR. BUTTER, VERY COLD, CUBED SMALL
- 85 85 85 GR. SUGAR
- 300 300 300 GR. FLOUR
- 25 25 25 GR. CACAO POWDER
Chicken Ranch Style Breakfast Casserole
By JJCR
1. Preheat oven to 350. Lightly grease a 1 1/2 qt
- 1 . 2 cups shredded sharp cheddar cheese, divided
- 1 (8 oz.) package cream cheese, softened
- 1 cup sour cream
- 1/4 cup butter, melted
- 1 (1oz.) package ranch style salad dressing mix
- 1 ( 30 oz.) package frozen country style hash brown potatoes, thawed
- 1 cup diced cooked chicken
- 8 strips bacon, cooked and crumbled, divided
- garnish: chopped fresh parsley
Coctel de Mariscos (campechana)
By JJCR
For the shrimp: Peel the shrimp and save the shells for stock
- Cocktail Assembly:
- 16 oz. v-8 juice
- 1-2 Tbsp. finely chopped onions
- 1-2 tbsp. finely chopped cucumbers
- 1-2 tbsp. finely chopped garlic
- 1-2 tbsp. chopped tomato
- 1-2 tbsp. thinly sliced carrots
- Shrimp
- 1 lb. fresh shrimp, 50 to 60 per pound size, unpeeled
- 2 tsp. vegetable oil
- 3/4 cup chopped plum tomato
- 1/4 cup chopped onion
- 1 clove garlic, sliced
- 1/4 bunch cilantro, chopped
- 1 jalapeno, chopped
- 1/2 lime, juiced
- 1 tsp. salt
- 1 tsp. pepper
- 1 quart water
- 1 cup pico de gallo, see Cooks note*
- 1 cup reserved shrimp stock
- 1 cup prepared cocktail sauce
- 1 large ripe avocado, peeled and diced
- Lettuce leave, for garnish
- lime slices, for garnish
- Tortilla chips, for garnish
glazed ham with dijon pineapple sauce
By JJCR
love the sauce
- 5 lb. precooked ham
- 1 cup firmly packed brown sugar
- 1/2 cup maple syrup
- 1/4 cup mustard
- 1 tbsp. cornstarch
- 1 (20 oz.) crushed pineapple in juice
Texas Caviar
By JJCR
Mix all ingredients in a large bowl
- 1 (15 oz. can blackeyed peas, rinsed well
- 1 (10 oz) package frozen shoepeg corn, cooked and cooled
- 1/2 of 1 large onion, peeled and chopped
- 5 green onions, chopped
- 1 green bell pepper, seeded and chopped fine
- 2 tomatoes, chopped fine
- 1/2 cup chopped fresh parsley or cilantro
- 1 tsp. garlic powder
- 1/2 of a (12 oz.) bottle Italian salad dressing ( good seasons )
Brown Sugar Caramel Glaze
By JJCR
Put all ingredients in saucepan
- 3 tbsp. butter
- 3 tbsp. brown sugar
- 3 tbsp. granulated sugar
- 3 tbsp. heavy cream
- 1/2 tsp. vanilla extract
Tortilla Soup
By JJCR
Saute onion, chilies and garlic in oil until soft
- 1 medium onion, chopped
- 2 green chilies from (4 oz) can, chopped
- 3 cloves garlic, chopped
- 2 tbsp. vegetable oil
- 1 (10 3/4 oz.) can condensed beef bouillon
- 3 (10 3/4 oz.) cans condensed chicken broth
- 6 cups water
- 2 tsp. cumin
- 2 tsp. chili powder
- 1 tsp. salt
- 1/4 tsp. pepper
- 4 tsp. worcestershire sauce
- 2 tbsp. soy sauce
- 5 tortillas, canned or frozen, cut in 1/2 inch strips
- 1 cup cheddar cheese, shredded
- 6 strips bacon, fried
- Avocado for garnish
Hot Macaroni Salad
By JJCR
Cook macaroni according to package directions; drain
- 1 (8 oz.) package uncooked elbow macaroni
- 1/2 cup vinegar
- 1/2 cup water
- 1 tbsp. sugar
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 6 slices bacon, cut into 1 inch pieces
- 1 tbsp. flour
- 1 medium size onion, sliced
- 6-8 radishes, thinly sliced
- 2 tbsp. chopped fresh parsley
Sloppy Joes
By JJCR
Brown meat, add onion and cook until onion is clear
- 3 lbs. ground meat
- 1 large onion, chopped
- 1 (12 oz.) jar chili sauce
- 1 (14 oz.) bottle ketchup
- 4 tbsp. flour
- 2 tbsp. sugar
- 2 tbsp. dry mustard
- 2 tbsp. vinegar