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Recipes
Sous Vide Chicken Cordon Bleu
By Dottiejk
Heat the sous vide to 148°F
- 6 large boneless chicken thighs
- freshly ground black pepper
- 6 slices prosciutto ham
- 6 1x1 inch cubes Gruyere cheese
- 4 tablespoon Butter
Corn Maque Choux
By Dottiejk
Remove shucks and silk from corn
- 8 ears fresh corn
- 16 ounces shrimp; peeled, deveined
- 1/2 cup bacon drippings
- 1 cup onion; chopped
- 1/2 cup celery; chopped
- 1/2 cup green bell pepper; chopped
- 1/2 cup red bell pepper; chopped
- 2 garlic clove; diced
- 1/4 cup andouille; finely diced
- 2 cup tomatoes; coarsely chopped
- 1 can tomato sauce
- 1 cup green onion; sliced
- salt and black pepper
Barbecued Chicken Thighs
By Dottiejk
Preheat oven to 375°F. Place chicken in baking pan
- 8 boneless chicken thighs
- 1 large onion
- seasoned salt
- pepper
- sauce
- 1/2 cup ketchup
- 1/4 cup canola oil
- 1/2 cup maple syrup
- 1/4 cup vinegar
- 2 tablespoon yellow mustard
Pickled Pike or Pickerel
By Dottiejk
Combine onions, fish, salt, pepper, and water in saucepan
- 3 onion
- 6 slices pike or pickeral
- 1-1/4 teaspoon Salt
- 1/4 teaspoon pepper
- 2 cup Water
- 1/2 cup white vinegar
- 2 tablespoon Sugar
- 1-1/2 teaspoon pickling spice
- 2 bay leaf
Maraschino Cherry Party Cake/Cupcakes
By Dottiejk
Sift flour, sugar, baking powder and salt together
- 2-1/4 cup flour
- 1-1/3 cup sugar
- 3 teaspoon Baking Powder
- 1 teaspoon Salt
- 1/2 cup crisco
- 1/4 cup maraschino cherry juice
- 16 marachino cherries; chopped
- 1/2 cup milk
- 4 egg whites; unbeaten
- 1/2 cup chopped nuts
Restaurant-Style Cole Slaw
By Dottiejk
Combine coleslaw mix and onion in a large bowl
- For Slaw:
- 1/4 cup onion; minced
- 2 16 ounce package coleslaw mix
- For dressing:
- 1/3 cup sugar
- 1/2 teaspoon Salt
- 1/8 teaspoon black pepper
- 1/4 cup milk
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1-1/2 tablespoon white wine vinegar
- 2-1/2 tablespoon lemon juice
Italian Bread Dip
By Dottiejk
Combine all ingredients except for bread
- 1-1/3 cup mayonnaise
- 1-1/3 cup sour cream
- 2 tablespoon parsley
- 2 tablespoon onion
- 2 tablespoon dill
- 2 teaspoon beau monde spice
- 1/2 can black olives; chopped
- 2 loaves Italian bread, round
Shrimp Bake
By Dottiejk
Combine first nine ingredients in bowl
- 1/2 cup butter or margarine; melted
- 6 oz lemon juice
- 6 oz worcestershire sauce
- 1-1/2 teaspoon Salt
- 1-1/2 teaspoon ground pepper
- 1/2 teaspoon rosemary
- 1/2 teaspoon dried rosemary
- 1 pinch ground red pepper
- 1-1/2 teaspoon hot sauce
- 1-1/2 garlic cloves; minced
- 1 pound shrimp
- 1 lemon; sliced
- 1 medium onion; sliced
Slow Cooker Chicken Tortilla Soup
By Dottiejk
Place chicken, tomatoes, enchilada sauce, onion, green chiles and garlic into a slow cooker
- 1 pound cooked chicken; shredded
- 15 ounces whole peeled tomatoes; mashed
- 10 ounces enchilada sauce
- 1 medium onion; chopped
- 4 ounces chopped green chilies
- 2 clove garlic; minced
- 2 cup Water
- 14.5 ounces chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon Salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 10 ounces frozen corn
- 1 tablespoon cilantro (fresh); chopped
- 7 corn tortillas
- vegetable oil
Bulgogi (Soy and Sesame-Marinated Grilled Beef
By Dottiejk
In a medium mixing bowl, combine garlic, ginger, soy sauce, sugar, grated pear, rice wine, sesame oil, green onions...
- 4 large garlic cloves; peeled, finely minced
- 1 tablespoon fresh ginger; grated
- 3 tablespoon soy sauce
- 2 tablespoon light brown sugar
- 2 tablespoon Asian pear; grated
- 1 tablespoon Japanese rice wine (mirin)
- 1 tablespoon sesame oil
- 3 green onion, white & light green pt; thinly sliced
- 1 teaspoon toasted sesame seeds
- 1 teaspoon ground black pepper
- 1 pound nY strip, rib eye or tenderloin; thinly sliced
- 2 tablespoon vegetable oil
- 8-10 boston lettuce leaves; for serving
- Korean red pepper paste; for serving