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Recipes
Crusts: Graham Cracker Crust
By JoFClark
Mix. Line 9" pan. Chill 15 minutes
- 1 cup or 1/4 pound pack of crackers, crumbled
- 1/4 cup melted butter
- 3 T powdered sugar
- 1/4 t plain gelatin
Soups: Lentil Soup
By JoFClark
Place the olive oil into a large 6 quart Dutch oven and set over medium heat Once hot, add the onion, carrot, celer
- 2 T olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic
- Salt and freshly ground black pepper
- 1 can diced tomatoes
- 1 pound lentils
- 11 cups chicken or vegetable broth
- 1/2 t freshly ground coriander
- 1/2 t freshly ground toasted cumin
- 1/2 t freshly ground grains of paradise
Dressings: Greek Salad Dressing
By JoFClark
1 For the dressing; in a processor or use a wire whisk process/whisk the olive oil with lemon juice, 2 teaspoons dr...
- Ingredients:
- 1 cup olive oil (can reduce to 3/4 cup)
- 1 extra large lemon, juice of (can use 2 lemons ( make certain that the lemon is at room temperature before squeezing)
- 2 -4 teaspoons dried oregano (start with 2 teaspoons)
- 3 teaspoons fresh minced garlic (about 2 medium cloves)
- 1 teaspoon dried basil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt (or to taste)
- 1 teaspoon sugar
- 1/2 teaspoon fresh ground black pepper (or to taste)
- SALAD INGREDIENTS
- 1 large romaine lettuce, chopped (or use 2 small)
- 2 -3 plum tomatoes, cut in wedges (use Roma tomatoes)
- 1 English cucumber (peeled, seeded and chopped)
- 1 red onion, cut in slices
- 1 green bell pepper (seeded and cut into rings or sliced) (optional)
- 1/2 lb feta cheese, crumbled (or to taste)
- 1 cup kalamata olive
- Cocoa Bistro Dressing for Watermelon Feta Cheese Salad
- lemon juice
- olive oil
- oregano
- thyme
- garlic
- salt
- black pepper
- dijon mustard
- Ingredients for salad:
- watermelon
- tomato
- kalamata olives
- lettuce
- feta cheese
- Alternate dressing:
- Original recipe makes 3 3/4 quartsChange Servings
- 1 1/2 quarts olive oil
- 1/3 cup garlic powder
- 1/3 cup dried oregano
- 1/3 cup dried basil
- 1/4 cup pepper
- 1/4 cup salt
- 1/4 cup onion powder
- 1/4 cup Dijon-style mustard
- 2 quarts red wine vinegar
Sauces: Conch Shack Calypso Sauce
By JoFClark
Method: in a medium mixing bowl, combine all ingredients, whisking until mixture is even
- 8 oz mayonnaise
- 4 oz ketchup
- 1 oz coconut milk
- 1 T conch shack hot pepper sauce
- 2 T Worcestershire sauce
- 3 t dry rub jerk seasoning
- 1 oz grounded onion, garlic and scallion in olive oil
Pastas: Wholesome Shrimp & Veggie Pasta
By JoFClark
1 Cook pasta Drain, then toss with 1 T olive oil and set aside 2 Saute peppers and onions in 1 T olive oil over med
- 1 box (16 ounces) whole grain pasta
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 small red onion, diced
- 1/2 cup pine nuts, toasted
- 1/2 T garlic paste
- 1/4 cup olive oil
- 1/3 cup packed basil, thinly sliced
- 1 t crushed red pepper (optional)
- 15 medium-sized un-cooked shrimp, thawed
- 1 cup Kraft Italian Shredded cheese
Desserts: Classic Creme Brûlée
By JoFClark
1 In a small saucepan, scald the cream with the vanilla bean over medium heat
- 4 cups heavy cream
- 1 vanilla bean, split lengthwise
- 8 large egg yolks
- 1/2 cup sugar
- 3/4 packed light brown sugar or to taste
Beverages: Pat Ytuarte's Grape Juice
By JoFClark
In a quart jar put grapes, sugar and water Seal immediately Set 5 minutes Turn upside down 3-4 hours Store for 6 we
- 1 cup grapes
- 3/4 cup sugar
- Boiling water to overflowing
Crusts: Pie Crust
By JoFClark
PREP 15 mins READY IN 15 mins Directions In a large bowl, combine flour and salt
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup butter, chilled and diced
- 1/4 cup ice water
Desserts: Betty Thompson's Pumpkin Cheese Cake
By JoFClark
Gingersnap Crust Heat oven to 425 degrees Combine all ingredients, stirring to moisten Press into bottom of 10 inch
- Gingersnap Crust
- 1 1/2 Gingersnap cookie crumbs
- 1/3 cup ground almonds
- 1/2 t ground cinnamon
- 1/3 cup melted butter
- Filling
- 4 8oz packages cream cheese
- 1 1/4 cup sugar
- 3 T Grand Marnier
- 1 t ground ginger
- 1 t ground cinnamon
- 4 eggs
- 1/4 heavy cream
- 1 cup cooked or canned pumpkin
- Topping
- 2 cups sour cream
- 1/4 cup sugar
- 1 T maple syrup
- 1 T Grand Marnier
- 1/4 cup toasted almonds, sliced
Vegetables: Pete's Spinach Cheddar Rice Casserole
By JoFClark
Cook the rice all to directions Meanwhile melt butter and sauté onion until limp Combine cooked rice, onion mixtur
- 1 cup long grain rice
- 1/4 cup butter
- 2 T chopped onion
- 1 package frozen spinach, chopped, thawed and drained
- 1 T Worcestershire
- 1/2 t each majoram and thyme leaves
- 4 eggs - slightly beaten
- 1 cup milk
- 2 1/2 cups shredded sharp cheddar cheese
- Salt and pepper