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Recipes
Oven Fried Bacon
By JimMac, www.rovingculinarian.com
Arrange slices in rows, across pan with fat edges slightly overlapping lean edges
- 18 lbs. bacon
Green Beans with Horseradish Sauce
By JimMac, www.rovingculinarian.com
How to make it Sauté onion in butter then add flour and stir well
- 2 pounds fresh green beans cooked
- 1-1/2 tablespoons butter
- 1-1/2 tablespoons flour
- 3/4 cup milk
- 1 tablespoon grated white onion
- 1/4 teaspoon prepared mustard
- 1/2 teaspoon prepared horseradish
Chef Jim's Cream of Mushroom Soup
By JimMac, www.rovingculinarian.com
Place the dried mushrooms in a large bowl
- Yield:
- 4 to 6 first course servings
- 1 -1/2 ounces dried porcini mushrooms or a mixture of dried mushrooms
- 7 cups chicken broth, homemade (makes a big difference in flavour)
- 6 tablespoons unsalted butter
- 5 cloves garlic, minced
- 10 ounces button mushrooms, chopped
- 2 leeks (white part only), thinly sliced
- 2 medium shallots, thinly sliced
- 7 tablespoons all-purpose flour
- 3 parsley sprigs
- 3 sprigs fresh thyme
- 1 bay leaf
- 1/2 cup heavy cream or to taste
- 1 teaspoon Madeira or to taste
- kosher salt to taste
- Freshly ground black pepper to taste
Lemon Dill Popovers
By JimMac, www.rovingculinarian.com
1 Heat oven to 450º. Generously grease bottom and sides of 6-cup popover pan or six 6-ounce custard cups with shor...
- 2 2
- eggs
- 1 1
- cup Gold Medal™ all-purpose flour
- 1 1
- cup milk
- 1/2 1/2
- teaspoon salt
- 1/4 1/4
- teaspoon dried dill weed
- 1/4 1/4
- teaspoon grated lemon peel
Scrambled Eggs
By JimMac, www.rovingculinarian.com
Beat eggs. Heat milk and salt
- 200 eggs
- 16 tsp. salt
- 2 lb. butter
- 20 cups milk
Sausage Egg Quiche
By JimMac, www.rovingculinarian.com
Remove pie crusts from freezer and place on baking pans
- 8 lbs. bulk sausage
- 6 cups chopped onion
- 4 cups chopped celery
- 12 cups shredded cheddar cheese
- 48 eggs
- 16 tbsp. flour
- 2 tsp. salt
- 2 tsp. pepper
- 1 cup parsley flakes
- 24 cups milk
- 13 pie shells, thawed
- 12 cups canned mushrooms
Jim's Tortilla Soup
By JimMac, www.rovingculinarian.com
You can't go wrong with Jim's Tortilla Soup
- 2 tablespoon grape seed oil or canola oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup celery, chopped
- 2 cups frozen corn
- 1 cup fresh green chile, chopped
- 1-14 ounce can black beans, drained and rinsed
- 1 packet Taco Seasoning
- 1/2 cup raw rice (white or brown)
- 1 t cumin
- 1 t chili powder
- 1/2 cup white wine (optional)
- 2 tablespoon tomato paste
- 1/2 teaspoon dried oregano
- 1 cup chunky salsa
- 1 Anaheim or Poblano chili, seeded and veins removed and chopped
- 1 tablespoon Worcestershire Sauce
- 2 cans Muir Glen roasted chopped tomatoes
- 2-8 ounces cans tomato sauce
- 2 or 3 chipotle peppers in adobo with 1 tablespoon adobo sauce or 2 dried chipotles, soaked and chopped
- 1 tablespoon sugar
- juice of 1 lime
- coarse salt and freshly ground pepper to taste
- tortilla chips
- Garnish
- lime wedges
- shredded Monterey Jack cheese
- avocado wedges
Spaghetti Risotto
By JimMac, www.rovingculinarian.com
Directions Heat oil in a saucepan over medium heat; add spaghetti and toast, stirring constantly, until gold...
- 1 tablespoon olive oil
- 8 ounces uncooked spaghetti, broken into 1 inch pieces
- 2 cloves garlic, minced
- 1 1/2 cups chicken broth
- 1/2 teaspoon red pepper flakes, or to taste
- salt to taste
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste
- 1 tablespoon chopped fresh flat-leaf parsley
Collards 2
By JimMac, www.rovingculinarian.com
1. First, you need to cook down the collard greens in order to get them to fit in the pressure cooker
- a large amount of collard greens. Rule of thumb: they should look like twice the volume of your pressure cooker.
- canned or cartoned tomato chunks. Rule of thumb: including liquid, they should be a quarter of the volume of your pressure cooker
- two onions
- six cloves of garlic
- malt vinegar (European or Chinese, doesn't matter)
- liquid smoke
- 1-2 ham hocks
- bacon
- black pepper
- chili powder (not too hot... I recommend ancho chile powder, not cayenne)
- salt
- molasses and/or maple sugar
Strawberry Pie
By JimMac, www.rovingculinarian.com
You can do many variations on this basic fruit pie with blueberries, peaches and apples
- 2 pie crusts rolled to at least 9 inches in diameter
- 1 quart of fresh strawberries
- 1 cup of white sugar
- 3 tablespoons of corn starch
- 3/4 cup water
- egg yolk for glazing