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Recipes
Cheesy French Bread
By JJCR
Combine the cheese, mayonnaise, parsley, and garlic powder, stirring well
- One 8 oz. package shredded sharp Cheddar cheese or Mexican cheese blend
- 3/4 cup mayonnaise
- 1 1/2 tsp. dried parsley flakes
- 1/8 tsp. garlic powder
- One 16 oz. loaf French bread, cut in half lengthwise
Slow-Cooked Coffee Beef Roast
By JJCR
In a large nonstick skillet, brown roast over medium-high heat on all sides in oil
- 1 boneless beef sirloin tip roast( 2 1/2 lbs.), cut in half
- 2 tsp. canola oil
- 1 1/2 cups sliced fresh mushrooms
- 1/3 cup sliced green onions
- 2 garlic cloves, minced
- 1 1/2 cups brewed coffee
- 1 tsp. liquid smoke, optional
- 1/2 tsp. salt
- 1/2 tsp. chili powder
- 1/4 tsp. pepper
- 1/4 cup cornstarch
- 1/3 cup cold water
ORANGE CREAM SHERBET
By JJCR
Put all ingredients in blender and process until thick
- 1 cup heavy cream
- 2 slices orange rind, 1/2 x 3 inches, white part removed
- 1/3 cup fresh orange juice
- 1/2 cup sugar
- 1/4 tsp. salt
Potato Gratin
By JJCR
1. Preheat oven to 375 degrees
- 2 1/2 lbs Yukon gold potatoes
- 1 garlic clove, halved
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1/4 tsp. freshly grated nutmeg
- Coarse salt and freshly ground pepper
- 3 oz. gruyere cheese, grated (1 cup)
Chicken Fajitas
By JJCR
Indirect heat/medium Rinse chicken and pat dry
- 3 whole chicken breasts, skinned, boned and cut into halves
- 1/2 cup cooking oil
- 1/4 cup red wine vinegar
- 1/3 cup lime juice
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tsp. sugar
- 1 tsp. dried oregano leaves
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. ground cumin
- 4 to 6 warm flour tortillas
- Chopped tomato
- Chopped onion
- Sliced avocado
- Salsa
Chinese Pepper Steak
By JJCR
freeze steak for 1 hour (its easier to slice)
- 1 1/2 lbs. sirloin steak, 1 in. thick
- 1/4 cup vegetable oil
- 1 clove garlic, minced
- 1 tsp. salt
- 1 tsp. ginger
- 1/2 tsp. pepper
- 3 large green peppers, seeded and sliced
- 2 large onions, thinly sliced
- 1/3 cup soy sauce
- 1/2 tsp. sugar
- 1/2 tsp. sugar
- 1/2 cup beef bouillon
- 1 (6 oz.) can water chestnuts, drained and sliced
- 1 tbsp. sugar
- 1/2 cup beef bouillon
- 1 (6 oz.) can water chestnuts, drained and sliced
- 1 tbsp. cornstarch
- 1/4 cup water
- 4 green onions, cut in 1 in. pieces
- Hot cooked rice
Sherri's Greek Pasta Salad
By JJCR
Cook pasta according to package directions, taking care to not overcook
- DRESSING:
- 1 lb. small-shell shaped pasta
- 1 cup diced celery
- 1 lg. can (small or medium) pitted olives, drained well
- 1 cucumber, seeded and diced
- 3 green onions, chopped
- 3 tomatoes seeded and chopped
- 1/2 cup grated Parmesan, optional
- 8-10 oz. crumbled feta ( reserve some for topping salad)
- 1 cup prepared Zesty Italian dressing
- 1 cup mayo
- 1 tbsp. oregano
Low Country Cookies
By JJCR
For the filling: Line a 13x9 inch pan with whole graham crackers
- Filling:
- 1 (16 oz.) box graham crackers
- 12 tbsp. (1 1/2 stick) butter
- 1 cup sugar
- 1 egg
- 1/2 cup milk
- 1 cup chopped pecans
- 1 cup or 3 (1/2 oz.) cans shredded coconut
- Topping:
- 2 cups powdered sugar
- 1 tsp. vanilla
- 4 tbsp. (1/2 stick) butter
- 3 tbsp. milk
Chocolate Pecan Pie
By JJCR
CRUST: Beat egg whites and add sugar slowly
- CRUST:
- Oven Temperature: 450 degrees
- 6 egg whites
- 1 1/4 cups sugar
- 1/4 tsp. salt
- 1/4 tsp. cream of tartar
- 1 tsp. vanilla
- FILLING:
- 2-3 oz. Swiss chocolate bars
- 1 tsp. vanilla
- 6 tbsp. warm water
- 2 cups heavy cream
- 2/3 cup chopped pecans
- whipped cream for topping
Blackberry Cobbler 1
By JJCR
In a large bowl, stir together the cornstarch an 1/4 cup cold water until cornstarch is completely dissolved
- 2 tbsp. cornstarch
- 1 1/2 cups sugar
- 1 tbsp. lemon juice
- 4 cups blackberries, picked over and drained well
- 1 cup flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 6 tbsp. unsalted butter, cold, cut in bits
- vanilla ice cream