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Eggplant Parmesan

Eggplant Parmesan

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Prepare tomato sauce: In 4-quart saucepan, heat olive oil over medium heat until hot

  • Tomato Sauce
  • 1 tablespoon 1 tablespoon olive oil
  • 1 medium 1 medium onion, finely chopped
  • 4 4 garlic cloves, minced
  • 2 cans 2 cans (28 ounces each) whole tomatoes in purée
  • 1/4 cup 1/4 cup tomato paste
  • 1 teaspoon 1 teaspoon salt
  • 1/4 teaspoon 1/4 teaspoon coarsely ground black pepper
  • 1/4 cup 1/4 cup loosely packed fresh basil leaves, chopped (optional)
  • Eggplant
  • 3 medium 3 medium eggplants (about 3-1/4 pounds)
  • 2 tablespoon 2 tablespoon olive oil
  • 1/2 teaspoon 1/2 teaspoon salt
  • Topping
  • 2 teaspoons 2 teaspoons butter
  • 2 slices 2 slices firm white bread, coarsely grated
  • 1 1 garlic clove, minced
  • 2 ounces 2 ounces part-skim mozzarella cheese, shredded (1/2 cup)
  • 2 tablespoons 2 tablespoons grated Parmesan cheese
  • Cheese Filling
  • 1 container 1 container (15 ounces) part-skim ricotta cheese
  • 2 ounces 2 ounces part-skim mozzarella cheese, shredded (1/2 cup)
  • 2 tablespoons 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon 1/4 teaspoon coarsely ground black pepper
  • Prepare tomato sauce: In 4-quart saucepan, heat olive oil over medium heat until hot. Add onion and cook until tender, about 8 minutes, stirring occasionally. Add garlic and cook 1 minute longer, stirring frequently.
  • Bake eggplant slices 25 to 30 minutes or until tender and golden, rotating sheets and turning slices over halfway through cooking. Remove eggplant from oven and reduce oven temperature to 350°F.
  • Prepare cheese filling: In medium bowl, mix ricotta, mozzarella, Parmesan, and pepper until blended.
  • Cover baking dish with foil and bake 15 minutes. Uncover and bake 15 minutes longer or until hot and bubbly. Let stand 10 minutes before serving.
0/5 (0 Votes)

Pineapple Casserole

Pineapple Casserole

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Combine the undrained pineapple with salt, sugar, and flour

  • Preparation:
  • 2 cans (8 ounces each) crushed pineapple in juice
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 3 tablespoons flour
  • 3 eggs, beaten
  • 2 cups fresh bread cubes
  • 6 tablespoons melted butter
0/5 (0 Votes)

Pheasant Under Glass

Pheasant Under Glass

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Remove skim from pheasant breasts

  • 2 pheasant breasts
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons butter
  • 1 teaspoon shallots, peeled, chopped
  • 2 tablespoons brandy
  • 1/3 cup dry white wine
  • 1/3 cup heavy cream
  • 1 tablespoon Meat Glaze
  • 2 dashes cayenne pepper
  • 1 tablespoon truffles or morels, cut into thin strips
  • 2 tablespoons mushrooms, thin strips
  • NOTE: Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so distinctive.
5/5 (3 Votes)

Irish Bacon, Cheddar and Chard Tart

Irish Bacon, Cheddar and Chard Tart

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Method Combine flour and salt

  • Crust
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup butter, cubed
  • 1/4 cup cold Irish beer
  • Filling
  • 1 tablespoon unsalted butter
  • 4 ounces (125 grams) bacon, diced
  • 1 bunch Swiss chard, stems and mid-ribs removed
  • 1 tablespoon Dijon mustard
  • 4 ounces (125 grams) Irish cheddar, grated
  • 3 eggs, beaten
  • 1 cup whipping cream
  • Salt and pepper
0/5 (0 Votes)

Baked Apple and Carrot Casserole

Baked Apple and Carrot Casserole

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Place half the apples in greased 2 quart baking dish and cover with half the carrots

  • 6 apples, cored, peeled, and thinly sliced
  • 2 C. cooked carrot slices
  • 1/3 C. brown sugar
  • 2 Tbs. flour
  • Salt
  • 3/4 C. orange juice
0/5 (0 Votes)

Mango Chutney

Mango Chutney

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1. Combine ingredients in a large bowl and pour into a heavy bottomed saucepan

  • 1 bag (340-455 grams/12-16 oz.) frozen mango chunks, thawed
  • 375 mL (1 1/2 cups) vinegar
  • 375 mL (1 1/2 cups) granulated sugar
  • 1 box (340-455 grams/12-16 oz.) of golden raisins
  • 5 mL (1 tsp.) ginger
  • 5 mL (1 tsp.) nutmeg
  • 5 mL (1 tsp.) cinnamon
  • 5 mL (1 tsp.) salt
0/5 (0 Votes)

Pineapple Casserole 2

Pineapple Casserole 2

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Preparation: Cream together butter, sugar, and eggs

  • 1 cup sugar
  • 6 tablespoons all-purpose flour
  • 2 cups grated sharp cheddar
  • 2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved
  • 1 cup cracker crumbs (recommended: Ritz)
  • 8 tablespoons (1 stick) butter, melted, plus extra for greasing pan
0/5 (0 Votes)

Spreewälder Sautéed Cucumbers (Berlin Recipe)

Spreewälder Sautéed Cucumbers (Berlin Recipe)

By

Peel and remove seeds from cucumbers

  • 2 lbs. fleshy cucumbers
  • 1 cup chicken stock (meat stock)
  • 1 tsp. corn starch (or potato starch, like Maizena)
  • 2 or 3 slices chopped bacon
  • 1 tsp. sugar
  • 1 onion, chopped
  • 1 Tbs. flour
  • Tomatoes
  • Pepper, salt, vinegar as needed
4/5 (1 Votes)

Scallops in Saffron-Tarragon Broth

Scallops in Saffron-Tarragon Broth

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Tomatoes, tarragon and white wine make a fragrant broth for the scallops in this vibrantly colored easy one-pot ste...

  • Makes: 4 servings
  • 1 pound large dry sea scallops, (see Note)
  • 1/4 teaspoon salt
  • 2 teaspoons extra-virgin olive oil
  • 1/2 cup thinly sliced onion
  • 2 stalks celery, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1/4 cup white wine
  • 8 ounces baby red potatoes, cut into 1/4-inch-thick rounds
  • 1 cup reduced-sodium chicken broth
  • 1 cup grape tomatoes, halved
  • 1 5-ounce can tomato juice, (scant 3/4 cup)
  • 1/4 teaspoon saffron threads, (see Note)
  • 2 teaspoons chopped fresh tarragon
4.4/5 (7 Votes)

Jaimie's Quick Pecan Cake

Jaimie's Quick Pecan Cake

By

I tweak the recipe with extra nuts, raw sugar, or powder sugar

  • FROSTING:
  • 1/4 Powdered Sugar
  • 1 Box Betty Crocker Butter Pecan Cake Mix
  • 3/4 Cup Oil
  • 1 Can Coconut Pecan Icing
  • 1/4 Cup Pecans
  • 4 Eggs
  • 1 Cup water
  • 1 cup butter, softened
  • 8 to 8-1/2 cups confectioners' sugar
  • 1 can (5 ounces) evaporated milk
  • 2 teaspoons vanilla extract
4.6/5 (14 Votes)