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Recipes
BEEF BRISKET
By JJCR
250 FOR 4 HOURS 225 FOR 1 HOUR 190 INTERNAL TEMPERATURE
- 1 BRISKET
- ONION SALT
- GARLIC SALT
- MEAT TENDERIZER
- LIQUID SMOKE
Herb Crusted Pork Tenderloin
By JJCR
Preheat oven to 475 degrees
- 1 (4 lb. ) boneless pork loin, with fat left on
- 1 tbsp. salt
- 2 tbsp. olive oil
- 4 cloves garlic, minced
- 1 tsp. dried thyme or 2 tsp. minced fresh thyme leaves
- 1 tsp. dried basil or 2 tsp. fresh basil leaves
- 1 tsp. dried rosemary or 2 tsp. minced fresh rosemary
Fancy Macaroni
By JJCR
Preheat oven to 350 degrees
- 4 cups macaroni
- 8 tbsp. butter (salted butter or add salt)
- 2 whole medium onions, cut in half and sliced thin
- 10 slices regular bacon
- 1 tbsp. bacon grease(reserved from bacon slices)
- 1/4 cups flour
- 2 cups whole or 2 % milk
- 1/2 cups half and half
- 2 whole egg yolks, beaten
- Salt and Pepper, to taste
- 1/2 cups grated gruyere cheese
- 1/2 cups grated fontina cheee
- 1/2 cups grated parmigiano reggiano cheese
- 4 oz., weight Chevre (soft goat cheese)
Turtle Cheesecake
By JJCR
Preheat the oven to 325 degres
- CRUST:
- 3 cups chocolate wafer crumbs
- 1/4 cup sugar
- 1/3 cup melted butter
- FILLING:
- Three 8 oz. packages cream cheese, at room temperature
- 1 1/4 cups sugar
- 4 large eggs
- 1 cup sour cream
- 1 tbsp. vanilla extract
- TOPPING:
- 1/4 cup ( 1/2 stick) butter
- 6 oz. chocolate chips
- One 12 oz. jar caramel topping (Smucker's makes a good one)
- 1 cup chopped pecans
Brown Sugar Pound Cake & Caramel Rum Sauce
By JJCR
preheat oven to 325. Grease and flour a 10 inch tube-pan
- Caramel Rum Sauce:
- 1 cup (2 sticks) butter, softened
- 2 cups Domino Dark Brown Sugar, firmly packed
- 1 cup granulated sugar
- 6 large eggs
- 3 cups flour
- 1/2 tsp. baking powder
- 1 cup milk
- 2 tsp. vanilla
- 1/2 cup whipping cream
- 12 cup butter
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 tbsp. light corn syrup
- 3 tbsp. dark rum ( sub )
Coconut Cream Cake
By JJCR
Preheat the oven to 350 degrees
- The cake is worth the wait. The longer it sits the better it tastes.
- CAKE
- 1 cup (2 sticks) butter, at room temperature
- 2 cups sugar
- 5 eggs
- 3 1/2 cups flour
- 3 tsp. baking powder
- 1 cup milk
- 2 tsp. vanilla extract
- FILLING
- 1 cup chilled heavy cream
- 2 cups sour cream
- 2 cups confectioner's sugar
- 1 tsp. vanilla extract
- 3 cups shredded coconut, plus more for topping
- One 12 oz. container Cool Whip ( optional )
Good Ole Coleslaw
By JJCR
Shred the cabbage using a sharp knife or the slicing blade of a food processor or grater
- 2 lb cabbage, pref, red and white
- 1 lg. carrot, grated
- 1 small onion, minced
- 3/4 c. mayonnaise
- 1/4 c. sour cream
- 1 tbsp. vinegar
- 2 tsp. mustard
- Sugar
- Salt and Pepper to taste
- 2 tbsp. caraway seeds
Crab Rangoon Dip
By JJCR
1. Soften cream cheese in microwave 2
- 8 oz. cream cheese
- 2 tbsp. milk
- 1/4 tsp. garlic powder
- 6 oz. imitation crabmeat
- 1/4 cup sliced green onion
- 1 tsp. dried parsley
- salt and pepper
- 1/4 cup sweet and sour sauce
- 1 (12 oz. ) pkg. wonton wrappers
- nonstick cooking spray
- parmesan cheese
Fresh Green Bean Bundles
By JJCR
1. Preheat oven to 350. Line a rimmed baking sheet with heavy duty aluminum foil
- 2 lbs. fresh green beans, trimmed
- 1/2 lb. bacon, cut in half crosswise
- 1 cup firmly packed brown sugar
- 1 tbsp. chili powder
- 1/2 cup butter, melted
Short Ribs
By JJCR
In a large resealable plastic bag, combine the flour, salt and pepper
- 2/3 cup flour
- 2 tsp. salt
- 1/2 tsp. pepper
- 4 to 4 1/2 lbs boneless beef short ribs
- 1/4 to 1/3 cup butter
- 1 large onion, chopped
- 1 1/2 cups beef broth
- 3/4 cup cider or red wine vinegar
- 3/4 cup packed brown sugar
- 1/2 cup chili sauce
- 1/3 cup catsup
- 1/3 cup worcestershire sauce
- 5 garlic cloves, minced
- 1 1/2 tsp. chili powder