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Recipes
French Toast Fondue
By JJCR
Heat oil and 1 tsp. salt in fondue pot
- Maple Butter:
- vegetable oil
- 1 tsp. salt
- 2 eggs, beaten
- 1/2 cup milk
- 1/4 tsp. salt
- 1 baguette French bread, cubed
- 1 1/2 cups powdered sugar
- 1/2 cup butter
- 1/2 cup maple syrup
- 1 egg white, stiffly beaten
Best-Ever Enchiladas
By JJCR
Saute large onion in salad oil
- Red Sauce:
- 1 large onion, chopped
- 2 tbsp. hot salad oil
- 1 lb. ground beef
- 1 tbsp chili powder
- 1 tsp. garlic powder
- 1 1/2 tbsp. flour
- 1 tsp. salt
- 1 (16 oz.) can stewed tomatoes
- 1/2 tsp. cumin seeds
- 1/4 tsp. sage
- 12 corn tortillas
- 1 medium size onion, finely chopped
- 1/2 cup sliced black olives
- Grated Parmesan Cheese
- 1/2 cup melted butter
- 1/2 cup flour
- 8 cloves garlic, pressed
- 2 (8 oz.) cans tomato sauce
- 2 cup beef broth
- 2 tsp. sage (too much, add less)
- 2 tbsp. chili powder
- 2 tsp. cumin seeds
- 1/2 tsp. salt
Vietnamese Grilled Pork
By JJCR
1. Mince shallot. Combine shallots, fish sauce, soy sauce, oil and brown sugar in a large bowl
- 2 large shallots
- 2 tsp. fish sauce
- 2 tsp. soy sauce
- 2 tbsp. vegetable oil
- 2 tbsp. brown sugar
- 1 1/2 lbs pork loin, sliced into 1/4 inch thick pieces
- 1 (5 oz.) can chow mein noodles
- 4 green onions, sliced
Cheesy Baked Flounder
By JJCR
Preheat oven to 400 degrees
- 4 flounder fillets
- 1/2 cup white wine
- 1/2 cup mayonnaise
- 2 scallions-chopped
- 3/4 tsp. seasoning salt
- 3/4 tsp. dill-dried
- 1/2 cup white, sharp cheddar cheese-grated
- 1/4 cup parmesan cheese--grated
- Butter
Sloppy Joes
By JJCR
Add butter to a large skillet or dutch oven over med
- 2 tbsp. butter
- 2 1/2 lbs. ground beef
- 1/2 cup ketchup ( We added BBQ sauce)
- 1 cup water
- 2 tbsp. brown sugar
- 2 tsp. chili powder (more to taste)
- 1 tsp. dry mustard
- 1/2 tsp. red pepper flakes (more to taste)
- Worcestershire Sauce to taste
- 2 Tbsp tomato paste (optional)
- Tobasco sauce
- Salt to taste
- Black pepper, to taste
- Kaiser rolls or sliders
- Butter
Tasty Stick-To-Your-Ribs Meals
By JJCR
1. Place spareribs (rack cut in half if necessary), onion salt and pepper in a large pot
- 1 whole rack fresh pork spareribs (about 4 lbs)
- 1 large onion, cut in chunks
- 1 tsp. each salt and pepper
- Barbecue Sauce
- 2 tsp. olive oil
- 1 tbsp. minced garlic
- 3/4 cup each ketchup and chile sauce
- 1/4 cup each packed brown sugar, orange juice and cider vinegar
- 2 tsp. grated orange peel
Spicy Chicken Lettuce Wraps
By JJCR
Sprinkle chicken with pepper
- 1 lb. chicken tenderloins, cut into 1/2 inch pieces.
- 1/8 tsp. pepper
- 2 tbsp. canola oil, divided
- 1 medium onion finely chopped
- 1 small green pepper, finely chopped
- 1 small sweet red pepper, finely chopped
- 1 can (8 oz.) sliced water chestnuts, drained and finely chopped
- 2 garlic cloves, minced
- 1/3 cup stir fry sauce
- 1 tsp. soy sauce
- 8 Bibb or Boston lettuce leaves
- 1/4 cup salted peanuts
- 2 tsp. minced fresh cilantro
Lemon Cake
By JJCR
Mix and beat according to package directions
- Icing:
- 1 pkg. lemon cake mix
- 4 whole eggs
- 3/4 cup wesson oil
- 3/4 cup water
- 1 pkg. lemon jello (small)
- 1 cup powdered sugar
- 3 tbsp. lemon juice
Jim's Crispy Extra-Chocolaty Chip Cookies
By JJCR
Preheat oven to 375 degrees
- 3/4 cup butter, softened
- 6 tbsp sugar
- 6 tbsp. brown sugar
- 3/4 tsp. vanilla extract
- 2 egg whites
- 1 cup + 2 tbsp. flour
- 1/2 tsp. baking soda
- 1 8-oz. pkg. chocolate chips (too Many)
- 1/2 cup chopped nuts, optional
Old-Time Chocolate Fudge
By JJCR
Mix sugar and cocoa; add syrup and milk
- 3 cups sugar
- 4 heaping tbsp. cocoa
- 3 tbsp. light corn syrup
- 1 cup evaporated milk
- 6 tbsp. butter
- 1 cup chopped pecans
- 1 1/2 tsp. vanilla