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Recipes
Blender Cheesecake
By JimMac, www.rovingculinarian.com
Directions: 1 Preheat oven to 325 degrees
- 2 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 1 cup milk
- 1 tablespoon cornstarch
- 4 eggs
- 1 teaspoon vanilla
- prepared graham cracker crumbs (optional)
Spring Vegetable Bread
By JimMac, www.rovingculinarian.com
This is a tasty snacking bread and also marvelous with egg salad on it
- 3/8 cup Milk
- 1/4 cup -water
- 1 Egg
- 1/2 cup Cottage cheese
- 3 cups Bread flour
- 1 tablespoon Butter
- 1 tablespoon Sugar
- 1 package Knorr Spring Vegetable Soup mix
- 1 1/2 teaspoons Yeast
Jim's Eggplant Parmigiana
By JimMac, www.rovingculinarian.com
1. After you wash the eggplant, slice them into 1/4-inch thick slices
- # 3 medium sized eggplants
- # 1 cup flour
- # 6 eggs, beaten
- # 4 cups fine Italian bread crumbs, seasoned
- # Olive oil for sauteing
- # 8 cups of marinara sauce (recipe below)
- # 1/2 cup grated Romano cheese
- # 1/2 cup grated Parmesan cheese
- # 2 pounds of mozzarella cheese, shredded
- # 2 cups of ricotta cheese
- Marinara Sauce
- # 1 lb. Italian sausage (hot or mild)
- # 2 Tablespoons of chopped garlic
- # 3 Tablespoons of olive oil
- # 8 cups chopped tomatoes (fresh or canned - Muir Glen are the best)
- # 1 cup onions, chopped
- # 1/2 cup of fresh chopped parsley
- # 1 teaspoon oregano
- # 1 teaspoon of crushed red pepper
- # 1/8 cup of fresh chopped sweet basil
- # Pinch of thyme
- # Pinch of rosemary
- # One teaspoon salt
- # One teaspoon black pepper
Canadian Cipaille
By JimMac, www.rovingculinarian.com
This recipe is served at Christmas mainly in French-speaking areas of Canada
- 2 lb. pork, boneless
- 2 lb. veal
- 2 lb. beef, boneless
- 2 lb. chicken, boneless
- 1 rabbit, de-boned
- 1 partridge, de-boned
- 3 large onions, sliced
- 6 celery stalks, chopped
- 2 carrots, sliced
- 1 t nutmeg
- 1/2 t cinnamon
- 1 t rosemary
- 4 whole cloves
- 1 bay leaf
- 2 t savory
- 6 oz. white wine
- 1-1/2 cups boiling water
- 1 T salt
- pepper to taste
- 1 pie dough (or more)
Paneer
By JimMac, www.rovingculinarian.com
Directions Pour the gallon of milk into a large pot
- 1 gallon milk
- 1 quart buttermilk
- 1 cup canola oil for frying
Apple Brown Betty
By JimMac, www.rovingculinarian.com
Directions: 1. Grease a 11 x 9 (or close) baking dish – the long type of baking dish
- 2 cups coarse day-old (rather dry) bread
- 6 cups baking apples (tart like Granny Smith)
- 1/2 cup sugar
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 3 TBS lemon juice
- 1/4 cup water
- 2 TBS margarine (or butter)
Cream of Celery Soup
By JimMac, www.rovingculinarian.com
Directions: 1 Melt butter over low heat in a heavy-bottomed stockpot
- 4 1/4 Tablespoons unsalted butter
- 4 large shallots or 2 medium onions (coarsely chopped)
- 25 scallions/green onions (including greens, thinly sliced)
- 5 bunches celery (including heart and leaves, thinly sliced)
- 6 quarts chicken broth (or vegetable broth if you want to make it vegetarian)
- 5 large potato (Idaho variety, washed, unpeeled and cubed small)
- 5 tablespoons fresh rosemary (chopped or 1 teaspoon dried rosemary)
- 2 teaspoons nutmeg
- 3 cups half-and-half cream (or whipping cream)
Chinese Corn Soup
By JimMac, www.rovingculinarian.com
Directions: 1 In a saucepan combine the creamed corn and broth; bring to a boil over medium-high heat
- 2 (15 ounce) cans cream-style corn
- 2 (14 1/2 ounce) cans low sodium chicken broth
- 2 eggs, beaten
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 (10 ounce) can corn niblets, drained (optional) or 1 cup frozen corn kernel (optional)
- salt and black pepper
Deep Fried Cheesecake
By JimMac, www.rovingculinarian.com
Directions Spider spatula, optional Preheat oven to 350 degrees F
- Cheesecake:
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 7 tablespoons butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 (4-ounce) bar white chocolate, melted and cooled slightly
- For Deep-Fried Rolls:
- Vegetable oil, as needed
- 1 egg
- 1 cup milk
- 30 Oriental spring roll wrappers
- 1 (4-ounce) bar semisweet chocolate, chopped
- Powdered sugar, as needed
- 8-ounce chocolate sauce in squirt bottle, for garnish
- Whipped cream, for garnish
- Mint sprigs, for garnish
Pepperoncini Spread
By JimMac, www.rovingculinarian.com
MIX cheeses and garlic powder in medium bowl until well blended
- 1 container (8 oz.) PHILADELPHIA Cream Cheese Spread
- 1/2 cup shredded provolone cheese
- 1/4 cup KRAFT Grated Parmesan Cheese
- 1/8 tsp. garlic powder
- 1 jar (12 oz.) pepperoncini peppers, drained, stemmed, seeded and chopped
- 1 medium plum tomato, chopped