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Recipes
Green Rice
By JimMac, www.rovingculinarian.com
Mix and place in one 12x20x2-inch counter pan
- 2 lb. rice, cooked
- 4 lb. finely chopped raw or frozen spinach
- 2 tbsp. chopped onion
- 1 1/4 qt. medium White Sauce
Mashed Potato Pancakes with Bacon and Onions
By JimMac, www.rovingculinarian.com
Fry bacon until crisp. Drain, reserving 1/2 teaspoon fat
- 1 teaspoon butter or margarine
- 1 medium onion, thinly sliced
- 1/4 teaspoon salt
- 3 cups cold mashed potatoes
- 1 large egg
- 2 tablespoons shredded onion
- 2 tablespoons all-purpose flour
- 1 tablespoon butter or margarine
- Sour cream (optional)
Chile Rellenos
By JimMac, www.rovingculinarian.com
Recipe Instructions: 1. Rinse the chiles
- 6 Ancho, Pasilla or Anaheim Chiles - or - 27 oz. can Mild Whole Green Chiles
- 1/2 pound Monterey Jack cheese, thinly sliced
- 1/4 cup Flour
- 6 Raw eggs (separated)
- 1/2 cup Flour
- 2 cups salsa verde
- 2 cups Homestyle Mexican Salsa
- 1 cup Corn oil
Homemade Croutons
By JimMac, www.rovingculinarian.com
Mix the last 4 ingredients together
- 1/2 c. olive oil
- 2 lg. garlic cloves, minced
- 1/3 c. grated Parmesan cheese
- 1-2 tbsp. dry parsley
18th Century Quebec Onion Pie
By JimMac, www.rovingculinarian.com
Prepare yeast dough and let rise
- Yeast dough, for crust homemade or store bought
- 4 cups diced onions
- 3 tablespoons butter or safflower oil
- 2/3 cup diced slab bacon
- 4 large eggs
- 1 cup sour cream or yogurt
- 1 teaspoon caraway seeds
Crockpot Sausage and Egg Casserole
By JimMac, www.rovingculinarian.com
Directions Grease the sides of the crock with butter
- 1 dozen beaten eggs
- 14 slices of bread
- 2 1/4 C milk (low-fat or skim is ok)
- 2 1/2 C grated cheddar or Monterey Jack cheese
- 1 lb. sausage, cooked and drained
- 1/2 tsp. salt
- 1 tsp. pepper (more or less to taste)
- 2 tsp. mustard, optional
Pickerel and Prawn Wontons
By JimMac, www.rovingculinarian.com
Puree all ingredients in a food processor (except wrappers)
- 1 cup pickerel, chopped
- 3 jumbo prawns
- 1 egg white
- 1 tbsp cilantro
- 5 whole water chestnuts
- 1 tbsp green onion
- Salt and pepper as needed
- 1 tsp sesame oil
- 1 tsp lemon juice
- 1 tsp garlic
- Wonton wrappers
Tunnel Of Fudge Cake
By JimMac, www.rovingculinarian.com
1 Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch tube pan
- Cake
- 1 3/4 1 3/4
- cups sugar
- 1 3/4 1 3/4
- cups margarine or butter, softened
- 6 6
- eggs
- 2 2
- cups powdered sugar
- 2 1/4 2 1/4
- cups Pillsbury BEST® All Purpose or Unbleached Flour
- 3/4 3/4
- cup unsweetened cocoa
- 2 2
- cups chopped walnuts*
- Glaze
- 3/4 3/4
- cup powdered sugar
- 1/4 1/4
- cup unsweetened cocoa
- 4 4
- to 6 teaspoons milk
Mardi Gras Red Beans ‘n’ Rice
By JimMac, www.rovingculinarian.com
1. Fill and preheat the SousVide Supreme to 183F/84C
- Serves 4
- 1/2 pound (226 g) dried red beans, soaked overnight, rinsed, and drained
- 1 quart (0.9 l) vegetable stock or water
- 1/2 pound (226 g) Andouille sausage, sliced
- 1/2 pound (226 g) cooked ham steak, diced
- 1/2 large Vidalia onion, peeled and diced
- 1/2 bell pepper, peeled, seeded, and chopped
- 4 cloves garlic, peeled and chopped
- 1/2 teaspoon (2.5 ml) ground black pepper
- 1/2 teaspoon (2.5 ml) Creole seasoning
- 1 chipotle pepper in adobo, chopped
- 1 cup (210 g) medium-grain rice
- 3 cups (720 ml) mushroom stock
- 1/2 teaspoon (2.5 ml) sea salt
- 1/4 teaspoon (12.5 ml) ground black pepper
- rouler!
Lasagna
By JimMac, www.rovingculinarian.com
Cook lasagna noodles in a deep pot in lots of boiling water, some salt and a small amount of oil
- 4 lb. lasagna noodles
- 15 lb. ground beef
- 3 cups chopped onion
- 1 tsp. fennel seeds or 1/2 tsp. anise
- 3 Tbsp. crush oregano
- 2 Tbsp. crushed sweet basil
- 1 tsp. garlic powder or 3 cloves fresh garlic, minced
- salt and pepper
- 2 or 3 cans Italian Spaghetti Sauce (#10 cans)
- 15 eggs
- 10 lb. cottage or ricotta cheese
- 1 1/4 lb. Parmesan cheese, grated
- 1 tsp. each, salt and pepper
- 3 Tbsp. parsley flakes
- tomato juice, optional
- 10 lb. grated Mozzarella cheese