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Recipes
Caramel Popcorn
By jkenb
1. Preheat oven to 250 degrees F (95 degrees C)
- 1 cup butter
- 2 cups brown sugar
- 1/2 cup corn syrup
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 5 quarts popped popcorn
Emeril's Boston Clam Chowder Recipe
By jkenb
In a heavy stock pot, over medium-high heat, render the bacon, until crispy, about 8 minutes
- 1/2 pound bacon, medium diced
- 1 cup chopped leeks (about 1 pound)
- 1 cup chopped yellow onions
- 1/2 cup chopped celery
- 1 carrot, peeled and diced
- 3 bay leaves
- 1 Tablespoon chopped fresh thyme
- 1/2 cup flour
- 1 pound white potatoes, peeled and medium-diced 4 cups clam juice
- 2 cups heavy cream
- 2 pounds little neck clams, shucked, chopped
- 2 Tablespoons finely chopped parsley
- Salt and pepper
Jicama, Carrot and Red Cabbage Salad
By jkenb
In a small bowl, whisk together shallot, chile, vinegar, limejuice, sugar and salt
- 1 Tablespoon finely chopped shallot
- 1 teaspoon minced Serrano chile
- 1-1/2 1-½ tablespoons white wine vinegar
- 1-tablespoon fresh limejuice
- 1-tablespoon sugar
- Kosher salt to taste
- 1/3-cup safflower oil
- 1 Small jicama, peeled and julienned
- 1 carrot, peeled and julienned
- 1/4 ¼ small head red cabbage, finely shredded
Chicken in Orange Sauce
By jkenb
Fry chicken as usual. Remove from skillet and drain grease
- One frying chicken
- 1 cup orange juice
- 1 1/2 cup fruit
- 2 Tablespoons brown sugar
- 2 Tablespoons vinegar
- 1 teaspoon nutmeg
- 1 teaspoon basil
- 1 clove garlic, minced
Chili’s Dipping Sauce
By jkenb
Mix together
- 1/2 cup Sour Cream
- 2 tablespoons Catsup
- 1/2 teaspoon McCormick Seasoned Salt
- 1/8 teaspoon Red Pepper
- 1 1/2 teaspoon Fresh Horseradish
- 1/4 teaspoon Paprika
Barbecue Sauce
By jkenb
In a large saucepan combine the water, onion, butter, brown sugar, mustard, vinegar, and 1/8 teaspoon black pepper
- 1 cup water
- 1/3 cup coarsely chopped onion (1 small)
- 3 tablespoons butter
- 2 tablespoons packed brown sugar
- 1 tablespoon yellow mustard
- 1 tablespoon cider vinegar
- 1/8 teaspoon freshly ground black pepper
- 1 cup ketchup
- 3 tablespoons Worcestershire sauce
- 2 tablespoons lemon juice
- 1/8 teaspoon cayenne pepper (optional)
King Ranch Chicken Casserole II
By jkenb
1. First, sauté the chopped bell pepper and onion in a large skillet
- 2 • 2 tbsp. butter or margarine
- one • one small onion, chopped
- one • one small bell pepper, chopped
- 2 • 2 cups cooked chicken, cubed
- 1 • 1 can (10 3/4 oz.) cream of mushroom soup
- 1 • 1 can (10 3/4 oz.) cream of chicken soup
- 2 • 2 cans (10 oz.) mild Ro-tel or other diced tomatoes with chiles, drained
- • 8 oz. package of shredded Colby jack or mild cheddar cheese
- 13 • 13 corn tortillas, torn into bite size pieces
Mu Shu Chicken
By jkenb
1. Heat the oil in a large nonstick skillet over medium-high heat
- 2 tablespoons peanut oil or canola oil
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 4 cups weekend-prepped cabbage
- 1 10 ounce bag shredded carrots
- 2 large eggs, beaten
- Reserved chicken from Monday, shredded
- 3 tablespoons reduced-sodium soy sauce
- 3 cups weekend-prepped brown rice, warmed
Shelby’s Egg Nog
By jkenb
• Beat 12 egg yolks until lemon colored
- 12 eggs separated
- 1 cup brandy
- 1 cup rum
- 6 cups milk
- 2 cups whipping cream
- 1 3/4 cups sugar
- nutmeg
Crawfish Ettouffe
By jkenb
In a heavy dutch oven, saute the onion, celery, green onions, shallots and garlic in butter
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1/2 ½ cup green onions, chopped
- 4 tablespoons shallots, chopped
- 2 gloves garlic, minced
- 1 stick butter
- 2 tablespoons flour
- 2 cups chicken stock
- 1 can rotel tomatoes
- Salt to taste
- 1 teaspoon pepper
- A dash of cayenne pepper
- 1 tablespoon Worcestershire sauce
- 2 pounds crawfish