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Hasenpfeffer - Rabbit

Hasenpfeffer - Rabbit

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DIRECTIONS: Cut rabbit into serving pieces

  • 2 Pound rabbit
  • 2 Cup vinegar
  • 1/2 Cup sugar
  • 1 Medium onion sliced
  • 2 Tsp. salt
  • 1/2 Tsp. pepper
  • 1 Tsp. pickling spice
  • 1/4 Cup butter or oil
  • 1 Tblsp cornstarch
0/5 (0 Votes)

Treacle Tart

Treacle Tart

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Preparation: Heat the oven to 180ºC/350ºF/Gas 4 Place the flour, salt, sugar and butter in a food proces...

  • PASTRY
  • 225 g /8oz plain flour
  • Pinch salt
  • 25 g /1 oz fine sugar
  • 115 g /4oz very cold unsalted butter
  • Cold water to mix
  • FILLING
  • 300 g /10oz golden syrup
  • 1 heaped tbsp black treacle
  • Zest and juice of 1 unwaxed lemon
  • 4 medium free range eggs
  • 25 g /1oz fresh bread crumbs
5/5 (1 Votes)

Jim's Devilled Eggs

Jim's Devilled Eggs

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1. Halve eggs, lengthwise, and carefully remove egg yolks; slice off small piece of each egg white shell, so they w...

  • 6 eggs hard-cooked and shelled
  • 1/4 cup mayonnaise or salad dressing
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 teaspoons grated onion
  • 1 Tablespoon sweet relish
  • 1 teaspoon salt
  • paprika
0/5 (0 Votes)

Salmon Souffle

Salmon Souffle

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Melt butter in small sauce pan

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup milk
  • 1 teaspoon salt
  • pepper (to taste)
  • 1 (6 ounce) can salmon, flaked and bones crushed
  • 3 eggs, separated
4.3/5 (4 Votes)

Schmandkuchen

Schmandkuchen

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The traditional Mürbeteig pastry is based on the 1, 2, 3 principle

  • Mürbeteig Pastry
  • 50 g (3/8 cup) sugar
  • 100 g (1/2 cup) cold butter
  • 150 g (3/4 cup) flour
  • 1 egg
  • 1 pinch salt
  • Additionally, you can flavour with lemon essence or vanilla sugar
  • The cake
  • 1 vanilla pudding, cooked and cooled slightly
  • 3 cups sour cream
  • 3 cans mandarin oranges, drained well
  • 3 egg whites
  • 125 g sugar (about a 1/2 cup)
4/5 (3 Votes)

Pressure Cooker Scalloped Potatoes

Pressure Cooker Scalloped Potatoes

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Add sliced potatoes, chicken base & water, and bacon pieces to pressure cooker

  • 6 red skin potatoes sliced thin
  • 1 tsp chicken base mixed into 1 cup of water
  • 1/2 C cooked bacon pieces
  • 1/2 C shredded sharp cheddar cheese
  • 2 oz cream cheese
  • salt & pepper
0/5 (0 Votes)

Pineapple Sauce

Pineapple Sauce

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DIRECTIONS: In pressure cooker melt butter then add sugar

  • 3 Cup pineapple tidbits frozen and thawed or
  • can (reserve juice)
  • 3 Tblsp butter
  • 4 Tblsp brown sugar
  • 3 Tblsp dark rum (or more if desired)
  • 1 Tsp. allspice
  • 1 Tsp. nutmeg
  • 1 Tsp. cinnamon
  • 1 Tsp. ginger
0/5 (0 Votes)

Sopapilla Cheesecake 2

Sopapilla Cheesecake 2

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Instructions Line the bottom of a 9 x 13 casserole dish with 1 can of rolls

  • 2 cans of crescent rolls
  • 2 8 ounce packages of cream cheese, softened
  • 2 cups sugar
  • 1 tsp. vanilla (Mexican vanilla, if you have it)
  • 1/2 cup butter, melted (1 stick)
  • 2 teaspoon cinnamon
  • 1 teaspoon lemon juice (orange juice will also work nicely)
  • 1/2 teaspoon lemon zest (orange zest will also work nicely)
0/5 (0 Votes)

Andouille and Cornbread Dressing

Andouille and Cornbread Dressing

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Preheat the oven to 350 degrees F

  • Basic Cornbread:
  • 2 teaspoons unsalted butter
  • 1/2 pound andouille, cut into 1/2-inch pieces
  • 1 1/2 cups chopped yellow onions
  • 1 cup chopped celery
  • 1 cup chopped green bell peppers
  • 1 tablespoon minced garlic
  • Basic Cornbread, recipe follows
  • 3 slices white or whole wheat bread, torn into 1/2-inch pieces
  • 1/2 cup chopped green onions
  • 1/3 cup chopped fresh parsley
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne
  • 2 large eggs, beaten
  • 1 to 2 cups chicken stock, as needed
  • 1 tablespoon plus 1/4 cup vegetable oil
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 cup buttermilk
  • 1 egg
4/5 (5 Votes)

Remoulade Sauce

Remoulade Sauce

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Method: Whisk all ingredients together in a large bowl

  • 3 T diced small dill pickles
  • 3 T diced capers
  • 2 T dices red onion
  • 3 T lemon juice
  • 1 T chopped dill
  • 1 T chopped tarragon
  • 2 T chopped parsley
  • 1 T champagne or white vinegar
  • 2 T diced roasted red peppers
  • 2 cups mayonnaise
  • 1 t salt
  • 1/2 t freshly ground black pepper
  • Hot sauce to taste
0/5 (0 Votes)