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Recipes
blueberry, apricot, peach or pear jam
By JimMac, www.rovingculinarian.com
program: jam – menu 11
- 2 cups fresh or frozen [thawed] fruit
- 3 1/4 cups sugar
- 2 tablespoons lemon juice
Mini Upside Down Rhubarb Cakes
By JimMac, www.rovingculinarian.com
1 Preheat oven to 350°F (180°C)
- 1/2 cup (125 mL) unsalted butter
- 3/4 cup (175 mL) white sugar
- 2 large eggs
- 1 tbsp (15 mL) vanilla
- 1 cup (250 mL) all-purpose flour
- 1 tbsp (15 mL) baking powder Pinch of salt
- 2 cups (500 mL) chopped rhubarb
- 1-1/4 cups (300 mL) brown sugar
Remoulade Sauce
By JimMac, www.rovingculinarian.com
Good with fish and vegetables
- 1/3 cup chopped fresh parsley leaves
- 1/3 cup chopped green onions, white and green parts
- 1/4 cup capers, with juice
- 1 clove garlic, minced
- 1 cup mayonnaise
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
Measurements for Honey Mustard Sauce
By JimMac, www.rovingculinarian.com
Mix mustard, sugar and honey together
- 8 parts mayonnaise 8 pts (2 qts.) 16 pts (1 gallon)
- 2 parts Heinz mustard 2 pts (1 qt.) 4 pts (2 quarts)
- 1 part sugar 1 pt. 2 pts.
- 1 part honey 1 pt. 2 pts.
Seafood Pizza
By JimMac, www.rovingculinarian.com
Recipe: Roll the pizza dough and put it over a lightly greased pizza tray
- 400 gr. pizza dough,
- 5 ounce pizza sauce,
- 5-6 shrimp (size 21-25),
- 2 tablespoon canned baby clams, drained,
- 3 ounce calamari rings,
- 2 ounce small scallops,
- 1 teaspoon minced garlic,
- 1 tablespoon olive oil,
- 3/4 cup grated mozzarella,
- 1 teaspoon chopped parsley,
- 25 ml. Pernod liquor,
- salt and pepper to taste.
Boursin Creamed Spinach
By JimMac, www.rovingculinarian.com
Method: Preheat oven to 425˚F; coat a shallow 2 cup baking dish with nonstick spray and set aside
- 1/2 cup yellow onion
- 2 T all-purpose flour
- 1 cup half-and-half
- 1/2 cup heavy cream
- 1 pkg. (5.2 oz) Boursin cheese
- 1 pkg. (10 oz.) frozen, chopped spinach, thawed, squeezed dry of extra moisture
- 2 T Parmesan cheese, grated
- 1 t lemon zest, minced
- salt, white pepper, cayenne, and nutmeg to taste
- 2/3 cup coarse fresh bread crumbs
- 1 T unsalted butter; melted
- 1 T olive oil
Left Over Hash Brown Bake
By JimMac, www.rovingculinarian.com
Preheat oven to 425°F. Spray skillet with non-stick cooking spray
- 2 -3 cups leftover cooked hash browns
- 4 eggs
- 1 ⁄3 cup half-and-half or 1⁄3 cup milk
- 1 -2 green pepper, diced
- 1 ⁄2 cup cheddar cheese, shredded
- 1 ⁄8 teaspoon black pepper
- 1 dash salt
- 1 dash crushed red pepper flakes or 1 dash hot pepper sauce
Sugar Cookies
By JimMac, www.rovingculinarian.com
Directions Preheat oven to 350 degrees
- 1 C. butter
- 1 C. granulated sugar
- 1 egg
- 3 Tbs. milk
- 1 tsp. vanilla
- 3 C. flour
- 1/4 tsp. salt
Italian Potato Pizza
By JimMac, www.rovingculinarian.com
Recipe: Roll the pizza dough with a rolling pin to a circle with 12 inch diameter
- 10 oz. pizza dough,
- 3 potatoes, peeled and
- sliced thinly,
- 1 onion, sliced thinly,
- 1 tbsp. chopped scallions,
- 4 strips of bacon, chopped,
- 1 roasted red pepper, diced,
- 1/2 tsp. chopped rosemary,
- 1/2 teaspoon paprika,
- 1 cup grated mozzarella,
- 1/4 cup grated Parmesan,
- 1 oz. smoked Gouda cheese,
- salt and pepper to taste.
Jim's Pulled Beef Un-Chili
By JimMac, www.rovingculinarian.com
THE DAY BEFORE Pressure Cooker: Place roast in pressure cooker
- 1 4 to 5 lb. chuck roast
- 1 can Hormel Chile (or other type- with or without beans)
- 1/2 cup water
- 1 can creamed corn
- 1 can corn niblets
- 1 can refried beans
- 1 onion, finely chopped
- 1/2 red pepper, finely chopped
- 1 T sesoning of choice - e.g., a Southwestern seasoning
- 1 T granulated garlic/fresh garlic, or to taste
- 1 T hot sauce (optional) or to taste
- salt and pepper to taste