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Recipes
Cheese Grits Casserole
By JJCR
Bring water to a boil; add grits and salt and cook until thick
- 3 1/2 -4 cups water
- 1 cup grits
- 1 tsp. salt
- 1 tsp. worcestershire sauce
- 1/2 cup oleo
- 1/2 roll smokelle cheese
- 1/2 roll bacon or garlic cheese
- 2 eggs
- milk
- 1 cup grated sharp cheese
Macaroni Salad (Dinosaur BBQ)
By JJCR
1. Cook the pasta in rapidly boiled salted water until al dente
- 1 lb. small shell pasta
- 2 medium ripe tomatoes, cored and diced
- 1 cup thinly sliced celery
- 1/2 cup finely diced green peppers
- 1 cup mayonnaise
- 1/2 cup spicy brown mustard (or Creole mustard)
- 4 garlic cloves, minced
- 1 tsp. brown sugar
- 1 tsp. kosher salt
- 1 tsp. black pepper
Ginger Chicken Stir-Fry Romaine Wraps with Citus Soy
By JJCR
Dice the chicken into tiny pieces
- 1 lb. chicken
- 3 tbsp. fresh ginger, minced
- 1 tbsp. garlic, minced
- 1/2 tsp. dry chili flakes
- 3 tbsp. soy bean oil or vegetable oil
- 2 heads romaine lettuce, cleaned or butter lettuce
- 1/2 cup fresh orange juice
- 1 tbsp. fresh lime juice
- 1 tbsp. fresh lemon juice
- 1/4 cup soy sauce
- 1 tbsp. hoisin sauce
- 1 oz. scallions, sliced thin
- 2 tbsp. soy sauce
Mongolian Beef
By JJCR
1. Heat oil in a saute pan
- 12 oz Sliced Beef Tenderloin
- 1 tbsp. Soy Bean oil
- 1/2 tsp. Garlic
- 2 fl. oz. soy sauce
- 2 tbsp. Sugar
- 1 tsp. Rice Wine
- 2 oz. Green Onion Sticks 3 inch long green only !
- 1/2 tsp. Sesame Oil
Pumpkin Sheet Cake
By JJCR
In large bowl, beat eggs, oil and sugar until well blended
- 4 extra large eggs
- 1 cup vegetable oil
- 2 cups sugar
- 2 cups pumpkin
- 2 cups flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 1/2 tsp. cinnamon
- 1 tsp. ginger
- 1 tsp. cloves
- 1 tsp. nutmeg
Andouille and Peppers Over Rigatoni
By JJCR
1. In a large skillet, heat oil over medium high heat
- 1 tbsp. vegetable oil
- 1 (14 oz.) package smoked andouille sausage, sliced
- 1 green pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 small onion, cut into strips
- 1/2 cup chopped celery
- 2 tsp. minced garlic
- 1 (28 oz.) can crushed tomatoes
- 1 tsp. Creole seasoning
- 1/2 tsp. ground red pepper
- 1/2 tsp. dried thyme
- 1/4 tsp. salt
- 1 (16 oz.) package rigatoni pasta, cooked and kept warm
- Freshly ground black pepper ( optional)
CROCK POT BEEF & BROCCOLI
By JJCR
1. PLACE BEEF IN A CROCK POT 2
- 1 LB. BONELESS BEEF CHUCK ROAST, SLICED INTO THIN STRIPS
- 1 CUP BEEF CONSUMME
- 1/2 CUP SOY SAUCE
- 1/3 CUP BROWN SUGAR
- 1 TAB. SESAME OIL
- 3 GARLIC CLOVES, MINCED
- 2 TAB. CORNSTARCH
- 2 TAB. COOLED SAUCE FROM THE CROCK POT AFTER BEING COOKED
- FRESH BROCCOLI FLORETS ( AS MANY AS DESIRED)
- hoT COOKED RICE
Buttercream Frosting
By JJCR
In a mixing bowl, combine 1 lb
- 1 lb. powdered Sugar
- 1/4 tsp. salt
- 1/4 cup milk
- 1 tsp. vanilla
- 1/3 (2/3 stick) soft butter
Summer Relish Salad
By JJCR
Separate cauliflower into flowerets
- 1 small head cauliflower
- 1 lb. fresh peas, shelled
- 1/4 cup yellow mustard
- 1/4 cup dairy sour cream
- 2 tbsp. sugar
- 2 tbsp. vinegar
- 1/4 tsp. salt
- 10-12 cherry tomatoes
Strawberry Pie
By JJCR
MIx all together and cook until thick
- 1 pt. strawberries - mash up and add
- 1 cup sugar
- 1 1/2 Tbsp. cornstarch