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Recipes
Tex-Mex Soup
By JJCR
Combine beef, onion and garlic in a large soup pot over medium-high heat
- 2 lbs. ground beef
- 1 onion
- 2 cloves garlic, minced
- 1 (15 oz.) can black beans, undrained
- 1 (15 oz) can kidney beans, undrained
- 1 (15 oz.) can pinto beans, undrained
- 1 (14.5 oz.) can diced tomatoes, undrained
- 1 (15 oz.) can whole kernel corn, undrained
- 1 (10 oz.) can diced tomatoes with chiles
- 1 (1 oz.) package buttermilk salad dressing mix (2 tbsp. for 1 lb.) (4 tbsp. for 2 lbs.)
- 1 (1.25 oz.) package taco seasoning mix
- 2 cups water
- Salt
- Pepper
Praline Cheesecake
By JJCR
Preheat oven to 350 degrees
- Crust:
- Must be prepare ahead
- 1 cup graham cracker crumbs
- 3 tbsp. sugar
- 3 tbsp. butter, melted
- Filling:
- 3 8 oz. packages cream cheese, softened
- 1 1/4 cups packed dark brown sugar
- 2 tbsp. flour
- 3 eggs
- 1 1/2 tsp. vanilla extract
- 1/2 cup finely chopped pecans
- 1 tbsp. maple syrup
- pecan halves for top decoration
Banana Bread
By JJCR
Preheat the oven to 350 degrees
- 1/2 cup (1 stick) butter, at room temperature
- 1 cup sugar
- 1/2 tsp. salt
- 2 eggs
- 1 tsp. vanilla extract
- 1 1/2 cups flour, sifted
- 1 tsp. baking soda
- 1 tsp. baking powder
- 3 ripe bananas, mashed
- No electric mixer needed here-just mix in a bowl by hand.
Creamy Cider Vinaigrette
By JJCR
In a food processor or blender, combine the mayonnaise, sour cream, olive oil, vinegar, mustard and garlic and proc...
- 1/2 cup mayonnaise
- 1/4 cup sour cream or buttermilk
- 1/4 cup olive oil
- 1/4 cup unfiltered cider vinegar
- 1 tsp. dry mustard
- 1 garlic, chopped
Lima Bean Pot
By JJCR
Sort and wash beans. Cover with water, and bring to a boil; boil 2 minutes
- 1 lb. dried lima beans
- 1 lb. bulk sausage
- 1 onion, chopped
- 1/2 green pepper, chopped
- 1/2 cup chopped celery
- 1 (15 oz.) can tomato sauce
- 2 tbsp. brown sugar
- 1 1/2 tsp. salt
- 1 tsp. chili powder
- 1/8 tsp. cayenne pepper
NEIMAN MARCUS CHICKEN SALAD
By JJCR
ITS DELICIOUS ON TOASTED MULTIGRAIN BREAD WITH LETTUCE AND TOMATO
- 1 LB. COOKED CHICKEN BREASTS, CUT INTO 12 INCH CUBES
- 1 CUP MAYONNAISE
- 1 CUP THINLY SLICED CELERY
- 1 CUP HALVED PURPLE GRAPES
- 1/2 CUP SLICED ALMONDS, TOASTED
- 1 TBSP. FINELY CHOPPED PARSLEY
- 1 TSP. KOSHER SALT, PLUS MORE TO TASTE
- 1/2 CUP WHIPPED CREAM
- FRESHLY GROUND BLACK PEPPER, TO TASTE
Cheesecake Factory Pumpkin Cheesecake
By JJCR
1. Preheat oven to 350 degrees
- 1 1/2 cups graham cracker crumbs
- 5 tbsp. butter, melted
- 1 tbsp. sugar
- 1 cup sugar
- 3 (8 oz. ) packages cream cheese
- 1 tsp. vanilla
- 1 cup canned pumpkin
- 3 eggs
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. allspice
- whipped cream
Chocolate Cookie Crust
By JJCR
Combine the crumbs and butter in a medium bowl and mix well
- 2 cups crushed chocolate cookies (Oreos are great, but remove the centers)
- 6 tbsp. (3/4 stick) melted butter
Fried Cauliflower
By JJCR
Break cauliflower into flowerets
- 1 medium size cauliflower
- 1 cup seaoned breadcrumbs
- 1/4 cup flour
- Salt and pepper to taste
- Hot cooking oil
Caesar Salad
By JJCR
Combine all ingredients in a food processor or blender except bacon, lettuce and croutons
- 6 tbsp. salad oil (1/2 cup oil)
- 6 Tbsp. olive oil ( 1/2 cup oil)
- 2 cloves garlic
- 1 tsp. worcestershire sauce
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 cup grated Parmesan cheese
- 6 tbsp. lemon juice (not that much lemon juice)
- 1/2 cup blue cheese
- 4 anchovies (optional)
- 6 to 8 slices bacon, fried and crumbled (not usually in caesar)
- 3 qts. romaine lettuce or combination of romaine and iceberg lettuce
- 1/2 cup crisp croutons
- add mustard