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Halibut Chowder

Halibut Chowder

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1. Melt the butter in a large pot over medium heat

  • 1 tablespoon unsalted butter
  • 1 large onion, finely diced
  • 2 large potatoes, peeled and cubed
  • 2 cloves garlic, minced
  • 6 cups chicken stock
  • 1 (8 ounce) can stewed tomatoes, diced
  • 2 large carrots, shredded
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • salt and pepper to taste
  • 2 pounds halibut, cut into 1-inch cubes
  • 1/2 cup shredded Cheddar cheese
  • 1 pinch red pepper flakes, or to taste
4/5 (1 Votes)

Salmon with Pasta

Salmon with Pasta

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Instructions Cook the pasta in salted water according to package directions until al dente

  • 12 ounces pasta, such as penne or fusilli
  • 1 teaspoon olive oil
  • 4 green onions, chopped
  • 1/4 cup dry vermouth
  • 5 ounces herbed goat cheese or other cheese
  • 1 1/2 teaspoons finely grated lemon zest
  • 9 to 10 ounces cooked salmon, skin and bones removed (see note)
  • 1 1/2 cups frozen green peas
  • Salt and freshly ground black pepper
5/5 (1 Votes)

Sagamite

Sagamite

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Prepare the sauce a day before and let the flavors integrate over night

  • Sauce:
  • 1 tablespoon clarified butter
  • 1/2 cup diced winter squash
  • 1/2 cup diced onions
  • 1/2 cup diced carrots
  • 1/2 cup diced green peppers
  • 1 tablespoon tomato paste
  • 1/4 cup flour
  • 2 quarts vegetable or beef stock, heated
  • Black pepper to taste
  • 2 bay leaves
  • Vegetable mixture:
  • Wood chips for smoking (Silva uses applewood)
  • 2 cups peeled, diced winter squash
  • 1 tablespoon clarified butter
  • 2 cups canned hominy corn, soaked, changing water 5 or 6 times, rinsed well and dried thoroughly
  • 1/2 cup raw wild rice, cooked according to package directions
  • 1 cup diced Jerusalem artichokes (also known as sunchokes), steamed
  • 2 cups diced mushrooms, preferably wild mushrooms
  • 2 cups common purslane (also known as verdolaga, pigweed or pusley, available at Latin markets, farmers’ markets and some produce stores)
  • 12 epazote leaves (available at Latin markets)
0/5 (0 Votes)

Baked Pierogies 2

Baked Pierogies 2

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1. Preheat oven to 400°. 2

  • 1 (16-ounce) package frozen potato and onion pierogies (such as Mrs. T's)
  • Cooking spray $
  • 2 center-cut bacon slices, chopped $
  • 2 garlic cloves, minced $
  • 1/3 cup (3 ounces) 1/3-less-fat cream cheese $
  • 1/2 cup fat-free, lower-sodium chicken broth $
  • 1/2 cup (2 ounces) shredded sharp cheddar cheese $
  • 1/4 cup thinly diagonally sliced green onions
  • 1/4 cup chopped seeded plum tomato $
  • 1/2 teaspoon freshly ground black pepper $
  • Preparation
4.8/5 (5 Votes)

Tangy Remoulade Sauce

Tangy Remoulade Sauce

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Good with fish and vegetables

  • 2 tablespoons Creole or whole-grain mustard
  • 2 tablespoons chopped green onion tops, green part only
  • 1 1/2 teaspoons prepared horseradish
  • 1 teaspoon chopped garlic
  • 1 teaspoon yellow mustard
  • 1 teaspoon hot sauce
  • 1/2 teaspoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup plus 2 tablespoons vegetable oil
  • 2 tablespoons chopped fresh parsley leaves
  • 1 to 2 hard boiled eggs, chopped
  • 1 1/2 tablespoons drained and coarsely chopped capers
0/5 (0 Votes)

Pissaladiere - Anchovy Bake

Pissaladiere - Anchovy Bake

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Preheat the oven to 400 degrees F

  • 1/4 cup olive oil
  • 2 1/2 pounds yellow onions, thinly sliced
  • 2 tablespoons minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly grated black pepper
  • 11/2 teaspoons minced fresh thyme
  • 1 sheet frozen puff pastry (half of one 17 1/4-ounce package), thawed
  • 10 anchovy fillets packed in oil
  • 1/4 cup pitted and halved Nicoise olives
  • Extra-virgin olive oil
  • 1 cup shredded gruyere cheese (optional)
5/5 (1 Votes)

Apricot Salad Delight

Apricot Salad Delight

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Combine jello, sugar and water, bring to boil and dissolve jello

  • 2 packages apricot jello -- 3 oz
  • 2/3 cup water
  • 1 can crushed pineapple -- 20 0z
  • 1 1/2 cups pecans -- chopped
  • 2/3 cup sugar
  • 1 jar apricot baby food
  • 1 can sweetened condensed milk
  • 1 package cream cheese -- 8 oz softened
0/5 (0 Votes)

Bananas Foster Bread Pudding with Dark Rum Custard Sauce

Bananas Foster Bread Pudding with Dark Rum Custard Sauce

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0 Preheat oven to 350°. Grease 13x9x2-inch baking dish

  • 1 (1-pound) loaf Hawaiian sweet bread, crusts removed
  • 1/2 cup butter, melted 11/2 cups milk
  • 11/2 cups heavy cream 11/4 cups sugar
  • 1 tablespoon dark rum
  • 1 tablespoon banana liqueur
  • 1 teaspoon vanilla extract
  • 5 large eggs, lightly beaten
  • 2 medium bananas, mashed with fork 1 cup chopped pecans
  • 1 recipe Dark Rum Custard Sauce (recipe follows)
  • Garnish: banana slices, chopped pecans
4.7/5 (3 Votes)

Mexican Chicken Legs in Tangy Sauce

Mexican Chicken Legs in Tangy Sauce

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Directions Preheat oven to 325 °F (160 °C)

  • 6 whole chicken legs
  • 1 cup ketchup
  • 1 cup water
  • 1/4 cup vinegar
  • 1/4 cup Worcestershire sauce
  • Pinch of cayenne
  • 1 tbsp brown sugar
  • 1 tbsp butter
  • 1 tsp salt
  • 1 tsp celery salt
  • 1 tsp chili powder
  • 2 tbsp lemon juice
5/5 (1 Votes)

Breakfast Stuffed Bread

Breakfast Stuffed Bread

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Preheat oven to 350 degrees F

  • 2 demi baguettes
  • 5 eggs
  • 1/3 c. half and half
  • 4 slices bacon, cooked and crumbled
  • 1 c. shredded white Cheddar
  • 2 green onions, thinly sliced
  • Salt and pepper to taste
4.4/5 (14 Votes)