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VINEGARS
By JJCR
Vinegar breaks down protein fibers, so adding it to marinades or braising liquids will help tenderize meat
- ACIDULATED WATER : pronunciation: uh-SIJ-uh-lay-tid
- BALSAMIC VINEGAR: Popular Italian vinegar is prized for its sweet, fruity flavor and mild acidity.
- SUBSTITUTES: brown rice vinegar or Chinese black vinegar (cheaper) OR red wine vinegar+ sugar or honey or sherry vinegar or fruit vinegar.
- Cheaper commercial brands are watered down with wine vinegar
- to to notes: This light & mild vinegar is a good choice if you're wanting to dress delicately flavored salads or vegetables. Mix it with nut or truffle oil to make a sublime vinaigrette.
- SUBSTITUTES: white wine vinegar (not as mild) OR rice vinegar (not as mild) OR raspberry vinegar (not as mild) OR apple cider vinegar (not as mild)
- APPLE CIDER VINEGAR: Made from fermented apples, this fruity vinegar is inexpensive and tangy. It works well in chutneys, hearty stews, and marinades.
- SUBSTITUTES: MALT VINEGAR or WHITE VINEGAR (a good choice for pickles)OR WINE VINEGAR (not for pickles
- RED WINE VINEGAR: This assertive vinegar is a staple in French households. Used in vinaigrettes and for making marinades, stews, sauces. SUB: white wine vinegar (very similar), OR balsamic vinegar, OR apple cider vinegar OR rice vinegar, sherry vinegar
- RICE WINE VINEGAR: ASIAN They're sweeter, milder, and less acidic than Western vinegars. The Chinese use red rice vinegar in sweet and sour dishes and black rice vinegar in stir fries and dipping sauce
- to 3/4 1/4 2 sugar and salt. Use to dress salads, vegetables, and other dishes. SUB: 3/4 CUP WHITE RICE VINEGAR PLUS 1/4 cup sugar plus 2 tsp. salt.
- to VINEGAR: Notes: This is used to make Bearnaise sauce and vinaigrettes. SUB: White wine vinegar, champagne vinegar, or apple cider vinegar
- to VINEGAR: Spains answer to balsamic vinegar.
- It's assertive yet smooth. SUB: Balsamic vinegar OR red wine vinegar (add alittle sugar if you wish) OR rice vinegar
- to WINE VINEGAR: a moderately tangy vinegar that French cooks use to make Hollandaise and Bearnaise sauces, vinaigrettes, soups, and stews. SUB: red wine vinegar (This has a stronger flavor) OR champagne vinegar OR rice vinegar OR cider vinegar
Creamy Chicken-Pasta Soup ( Like J. Alexanders)
By JJCR
Melt butter in heavy large pot over medium heat
- 3 tbsp. butter
- 4 oz. button mushrooms, sliced
- 1 cup sliced celery
- 1 cup shredded carrots ( about 2 medium)
- 1 medium onion, chopped
- 3 tbsp. all purpose flour
- 6 cups chicken stock
- 1 1/2 cups half and half
- 2 Tbsp. chopped fresh parsley
- 1 1/2 lbs. chicken tenders, cut into 1/2 inch pieces
- 1 cup penne pasta
- 1/4 lb. sugar snap peas, halved diagonally
- 3 tbsp. fresh lemon juice
MEASUREMENTS
By JJCR
For best results in cooking, it is important to use the right measurements
- Measure: 3 tsp. Equiv: 1 tbsp.
- 1/3 cup/ 5 tbsp. plus 1 tsp.
- 1 cup/ 16 tbsp.
- 2 cups/ 1 pint
- 4 cups/ 1 qt.
- 4 qts/ 1 gallon
- 1 oz../2 tbsp.
- 16 oz./ 1 lb.
- ONE POUND EQUIVALENTS
- 2 cups butter
- 4 cups flour
- 2 cups sugar
- 3 1/2 cups sifted powdered sugar
- 2 cups milk
- 9 medium eggs
- 2 2/3 cups oatmeal or brown sugar
- 1 7/8 cups rice
- 2 1/3 cups dry beans
- 2 cups ground, packed meat
- CAN NUMBER WEIGHT CUP
- No. 300/14 to 16 oz./ 1 3/4 cups
- No. 303 / 16 to 17 oz. / 2 cups
- No. 2 / 1 lb. 4 oz. / 2 1/2 cups
- No. 2 1/2 / 1 lob. 13 oz. / 3 1/2 cups
- No. 10 / 6 1/2 to 7 1/4 lbs. / 12 to 13 cups
- METRIC MEASURE
- 1 tsp. / 5 milliliters
- 1 tbsp. / 15 milliliters
- 1 cup / 240 milliliters
- 1 oz. /28 grams
- 1 lb. / 454 grams
BEEF TENDERLOIN
By JJCR
allrecipes
- 1 (3 lb.) beef tenderloin roast
- 1/2 cup melted butter
- 3/4 cup soy sauce
Delmonico Potatoes
By JJCR
Preheat the oven to 375. Butter a 2 qt
- 6 potatoes, peeled and boiled
- 1 1/2 cups White Sauce (p. 274)
- Pinch of cayenne pepper
- Salt to taste
- 2 egg yolks, slightly beaten
- 1/2 cup grated mild Cheddar cheese
- 1 cup buttered bread crumbs
Jimmy's Lasagna Bolognese Recipe
By JJCR
1. In a lg. pot, heat the butter over med-high heat
- 2 Tb. butter
- 6 strips bacon, diced
- 1/4 lb. ham, diced
- 1/2 lb ground beef
- 1 1/2 cups chopped onion
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 1/4 lb. thinly sliced mushrooms
- 3 cloves garlic, minced
- pinch of dried cloves
- 1/4 tsp. nutmeg
- 3 tbsp. tomato paste ( I added tomato sauce ) more than 3 tbs.
- 4 cups chicken stock or more
- 1 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup heavy cream
- 1/4 cup chopped parsley
- Bechamel Sauce
- 4 1/2 cups milk
- 6 tbsp butter
- 6 tbsp. flour
- 1 tsp. salt
- 1/4 tsp. nutmeg
- Lasagna
- 1 1/2 lb. lasagna noodles
- 1 cup grated parmesan cheese
- Bolognese sauce
- bechamel sauce
Pineapple Blueberry Crunch Cake
By JJCR
Preheat oven to 350 degrees
- 3/4 cup butter, plus more for dish
- 1 (20 oz.) can crushed pineapple, in juie
- 1 (20 oz. ) can blueberry pie filling
- 1 (18.25 oz.) box yellow cake mix
- 1 cup chopped pecans
Braised Short Ribs
By JJCR
Salt and pepper ribs, then dredge in flour
- 8 whole beef short ribs
- kosher salt & pepper to taste
- 1/4 cups all purpose flour
- 6 pieces pancetta, diced
- 2 tbsp. olive oil
- 1 whole medium onion, diced
- 3 whole carrots, diced
- 2 whole shallots, peeled and finely minced
- 2 cups red or white wine
- 2 cups beef or chicken broth (enough to almost cover ribs)
- 2 sprigs thyme
- 2 sprigs rosemary
Oriental Tri-Tip Steak
By JJCR
Trim beef tri-tip of excess fat
- 2 lbs. beef tri-tip
- 4 green onions, sliced
- 1 cup soy sauce
- 3 tbsp. sesame oil
- 1 tbsp. sugar
- 1 tbsp. fresh ginger, chopped
- 4 cloves garlic, minced
- 1 tsp. toasted sesame seeds
Best-Ever Cole Slaw
By JJCR
Chop or shred the above ingredients and sprinkle with 1/3 to 1/2 cup sugar
- Dressing:
- 1 small to medium cabbage
- 1 small green pepper
- 1 large onion
- 1 tbsp. sugar
- 1/2 tsp. celery seed
- 1/2 tsp. dry mustard
- 1/2 tsp. salt
- 1/2 cup vinegar
- 3/8 cup salad oil