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Recipes
Saucy Italian Roast
By JJCR
Cut the roast in half. Combine the salt, garlic powder and pepper; rub over roast
- 1 beef rump roast or bottom round roast (3-3 1/2 lb)
- 1/2 to 1 tsp. salt
- 1/2 tsp. garlic powder
- 1/4 tsp. pepper
- 1 jar (4 1/2 oz.) sliced mushrooms, drained
- 1 medium onion, diced
- 1 jar (14 oz.) spaghetti sauce
- 1/4 to 1/2 cup red wine or beef broth
- Hot cooked pasta
Toffee Sauce
By JJCR
In a medium saucepan, combine sugar, evaporated milk, butter, corn syrup and salt
- 1 1/2 cups sugar
- 1 cup evaporated milk
- 4 tbsp. butter
- 1/4 cup light corn syrup
- pinch of salt
- 1/2 cup crushed toffee candy bars
Chili's Chicken Enchilada Soup
By JJCR
In a large pot, place oil, chiken base, onion and spices
- 1/2 cup vegetable oil
- 1/4 cup chicken base
- 3 cups yellow onion; diced
- 2 tsp cumin
- 2 tsp. chili powder
- 2 tsp. granulated garlic
- 1/2 ts.cayenne pepper
- 2 cups masa harina
- 4 qt. water; divided
- 2 cup crushed tomatoes
- 1/2 lb processed american cheese; cut into small cubes
- 3 lb cooked chicken; cut into small cubes
Warm Cider Sauce
By JJCR
Heat all ingredients together until sugar dissolves
- 1 cup apple cider
- 3/4 cup light corn syrup
- 1/4 cup sugar
- 1/4 cup butter
- Juice and grated rind of 1 lemon
- 1/2 tsp. nutmeg
- Pinch ginger
Cajun Potato Skillet
By JJCR
1. Cook bacon in a large skillet over medium heat until crisp, about 10 minutes
- 1 lb. bacon, chopped
- 1 medium onion
- 1 green bell pepper
- 1 large stalk celery
- 1/2 bunch fresh parsley
- 1 bunch green onions
- 3 lbs potatoes, thinly sliced
- 1 tsp. salt
- 1/2 tsp. thyme
- 1/4 tsp. cayenne pepper
Oven Fried Chicken
By JJCR
Melt butter in pan. Roll ritz crackers on waxed paper
- Chicken
- butter
- Ritz crackers
Pasta Salad With Fresh Basil
By JJCR
In a small bowl mix the vinegar and salt and let stand a few minutes
- FRENCH DRESSING OR BASIC VINAIGRETTE:
- If you break the dry pasta in half or thirds, it will be more manageable.
- 1 recipe French Dressing or Basic Vinaigrette.
- 1 1/2 tsp. finely chopped garlic
- 1 tbsp. finely chopped fresh basil
- 4 cups cooked pasta, thin spaghetti or capellini (8 oz. dry)
- 2 tbsp. vinegar
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1/2 cup olive or vegetable oil
- MUSTARDY FRENCH DRESSING:
- Add 1 to 1 1/2 tsp. mustard. Blend well. Include onion & garlic , if desired.
- FRENCH DRESSING WITH FRESH HERBS:
- Add 2 tsp. fresh chopped herbs, such as basil, chervil, or tarragon.
- CURRIED FRENCH DRESSING:
- Add 1 tsp. curry powder and blend well.
- CREAM FRENCH DRESSING:
- Add 3 tbsp. heavy cream or sour cream and blend well.
- FRUIT SALAD FRENCH DRESSING;
- Use lemon juice instead of vinegar and add 1/3 cup honey. Blend well.
- BLUE CHEESE DRESSING:
- Add 3 tbsp. crumbled blue cheese. Blend well.
- CHIFFONADE DRESSING:
- Add 1 tbsp. minced parsley, 2 tbsp. minced red pepper, 1 tbsp. onion, and 2 hard boiled eggs, chopped fine. Blend all ingredients well.
Brown Sugar Pralines
By JJCR
In 2 qt. saucepan combine sugar and cream, mix well
- 2 cups packed dark brown sugar
- 1 cup light cream
- 2 tbsp. butter
- 2 cups pecan halves
Bread Dipping Oil (Similar to Bravo's)
By JJCR
1. Pour olive oil in a bowl and add sun dried tomato paste 2
- 1/4 cup olive oil
- 1/2 tsp. sun-dried tomato paste
- 1/8 tsp. dried basil
- 1/8 tsp. dried thyme
- 1/8 tsp. dried rosemary
- 1/8 tsp. finely minced garlic
- 1 pinch salt (optional)
- pepper
Baked Pommes Frites (Michael Chiarello)
By JJCR
Preheat the oven to 400 degrees
- 6 russet potaotes
- 1/4 cup extra virgin olive oil
- Salt and freshly ground black pepper