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Recipes
Breads: Apple Caramel Pancakes
By JoFClark
Leslie Taylorson
- 1 1/2 cups Bob's Red Mill Gluten Free Pancake Mix
- ! medium to large banana
- 3/4 cup light vanilla soy milk
- 1/2 pink lady apple
- 1 t nutritional flakes
- 1 t cinnamon
- 1 t pumpkin or apple pie spice
- 1 t vanilla
- Topping
- 1/2 pink lady apple, finely chopped
- Caramel Sauce (see recipe for raw caramel)
- 100 % pure maple syrup
Salads: Silver Palate's Pasta Salad
By JoFClark
Cook fettucine in 4 quarts water and 2 T salt
- 4 T salt
- 1/2 lb green fettuccine
- 1/2 lb regular egg fettuccine
- 1/3 cup olive oil
- 1/2 cup finely chopped purple onion
- 3/4 lb snow peas
- 1/3 lb sugar snap peas
- 3/4 lb prosciutto - julienned
- 2 ripe tomatoes, quartered
- 2 sweet red peppers - julienned
- 8 scallions cut diagonally into 1/2" pieces
- 1/2 cup snipped chives, basil or other fresh herbs
- Fresh ground pepper to taste
- 4 T raspberry vinegar
- 1/4 cup grated Parmesan cheese
- 1 cup imported black olives
- Grated zest of 1 orange, lemon or lime
Desserts: Rebecca Pressly's Baker's Chocolate Brownies
By JoFClark
Microwave chocolate and butter on high for 2 minutes
- 4 squares unsweetened Baker's chocolate
- 3/4 cup butter
- 2 cups sugar
- 3 eggs
- 1 t vanilla
- 1 cup flour
- 1 cup chopped pecans
Salads: Quinoa & Black Bean Salad
By JoFClark
Irregardless Bar & Grill - Raleigh, NC
- 1 lb or 10 cups, cooked, Quinoa (simmered for 30 minutes)
- 2 qts or 8 cups black beans
- 4 qts or 16 cups sweet potato, sautéed
- 4 qts or 16 cups cilantro, raw
- 4 qts or 16 cups oil
- Salt and pepper to taste
- Makes 12 quarts
- 1 1/4 cup Quinoa
- 1 cup black beans
- 2 cups sweet potatoes
- 2 cups cilantro
- 2 cups oil
Desserts: Lemon Dessert
By JoFClark
Mix up egg jokes, sugar and juice/rind of lemon (custard) and cook over double boiler over medium heat Stir constan...
- 3 eggs, separated
- 1 1/2 cup sugar
- 1 lemon, juice and rind
- 1 cup heavy cream
- 2/3 cup graham or vanilla crackers
Beef: Cooks.com Best Meatloaf
By JoFClark
In a small bowl, combine tomato sauce, ketchup, Balsamic vinegar, brown sugar, Dijon mustard, Worcestershire sauce,...
- 1 1/2 pounds ground beef
- 1 cup fresh Italian syle bread crumbs
- 1/4 cup fresh parsley, chopped
- 3/4 cloves garlic, finely chopped
- 1 medium egg
- 1 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
- 1 8 oz can tomato sauce
- 1 cup ketchup
- 1/2 cup water or beef stock
- 3 tbsp Balsamic vinegar
- 3 tbsp brown sugar
- 2 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 large green bell pepper, chopped
- 1/4 cup Parmesan, grated
Seafood: Emeril Lagasse's Shrimp Creole
By JoFClark
In a large saucepan (one gallon), over medium heat, melt the butter
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 4 ounces (1 stick) butter
- 2 cups chopped onions
- 1 cup chopped green bell peppers
- 1 cup chopped celery
- Salt and cayenne
- 2 bay leaves
- 2 pounds peeled, seeded and chopped tomatoes
- 1 tablespoon chopped garlic
- Dash of Worcestershire Sauce
- Dash of hot sauce
- 2 tablespoons all-purpose flour
- 1 cup water
- 2 1/2 pounds of large shrimp, peeled, tail-off, and deveined
- Essence, recipe follows
- 1/2 cup chopped green onions
- 2 tablespoons chopped parsley
- 4 cups cooked long-grain white rice
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Combine all ingredients thoroughly.
- Yield: 2/3 cup
Salads:Massaged Kale Salad
By JoFClark
In large serving bowl, add kale, half of lemon juice, drizzle of oil and a little kosher salt
- 1 bunch kale (black kale is especially good), thinly sliced
- 1 lemon, juiced
- 1/4 cup extra virgin olive oil plus extra for drizzling
- kosher salt
- 2 t honey
- Freshly ground black pepper
- 1 mango, diced small (about 1 cup)
- Small handful toasted pepitas - pumpkin seeds
Desserts: Cherry Clafouti a.k.a. Cherry Crisp
By JoFClark
Honey
- 1 lb 5 oz Cherry pie filling
- Jiffy Yellow Cake mix
- 1/2 stick butter
- Pecans
- Cherry Crisp
- 1 stick butter
- 1 cup flour
- 1 cup oats
- 1 cup brown sugar
Desserts: Strawberries and Mint Creme
By JoFClark
Bring the cream to a boil and immediately submerge the mint Cover and remove from heat to steep for 30 minutes Cool
- 1 cup heavy cream
- 1/2 package fresh mint
- 1 quart strawberries, divided
- 1/2 cup Zinfandel
- 6 peppercorns
- 1 t fennel seeds
- 1 cardamom pod
- 3 T sugar