JimMac's profile page
Recipes
Pressure Cooker Creole Cod
By JimMac, www.rovingculinarian.com
Sauté onion, green pepper, celery, and garlic in oil in a 4 or 6 quart pressure cooker
- 1/4 cup vegetable or olive oil
- 2 cups chopped onion
- 1 large green pepper, chopped
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1 - 28 oz can tomatoes, chopped
- 1/4 cup white wine
- 2 - 1 lb packages (blocks) frozen cod fillets
- 2 bay leaves
- 1 Tbsp paprika
- 1/2 tsp cayenne pepper
- 1 tsp salt
Banana Chocolate Chip Bread Pudding
By JimMac, www.rovingculinarian.com
Sweet, delicious, and with no added sugar
- 6 –7 slices of bread (whatever is about to go stale)
- 4 ripe bananas
- 3 eggs
- 1 cup milk
- 1 tsp cinnamon
- 2 tsp vanilla extract
- 1 cup chocolate chips
Beef Stroganof
By JimMac, www.rovingculinarian.com
In cooker, brown meat. Add flour and mix well
- 2 lbs. beef stew meat or round steak,
- cut into 1" cubes
- 3 tablespoons oil
- 2 tablespoons flour
- 1 large onion, chopped
- 1 teaspoon garlic
- 1 cup beef broth
- 1/4 lb. fresh mushrooms, sliced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- Salt and pepper to taste
- 1 package egg noodles, cooked
Pita Bread
By JimMac, www.rovingculinarian.com
1. Place all ingredients in bread pan, select Dough setting and start
- Bread Machine Pita
- 1 1/8 cups water
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon oil
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons active dry yeast
Stove Top Stuffing Vegetable Casserole
By JimMac, www.rovingculinarian.com
Prepare stuffing as directed, using 1 stick butter instead of 1/2 stick
- 3 c. zucchini
- 1 c. carrots
- Grate or grind zucchini and carrots. Cook to a boil, then about 2 minutes.
- 1 pkg. of chicken flavor Stove Top stuffing
- 1 stick butter
- 1 can cream of mushroom or cream of chicken soup
- 1/3 c. milk
- 1/2 c. mayonnaise or sour cream
- 2 eggs
- 1 c. Velveeta cheese, grated or cut in pieces
- 1 sm. onion or onion flakes as you desire
Louisiana Deep Fried Pickles
By JimMac, www.rovingculinarian.com
Stir flour, cornstarch, baking powder and salt into a large bowl
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 t baking powder
- 1/4 t salt
- 1 cup ice water
- 1 egg yolk
- 2 T sour dill pickle brine
- 4 cups drained sour dill pickles,
- sliced into 1/4-inch thick medallions
- vegetable oil for frying
Chipotle Mashed Potatoes
By JimMac, www.rovingculinarian.com
Place potatoes on a steamer rack in a pressure cooker along with 1/2 cup of water (some cookers require more water ...
- 5 medium potatoes, scrubbed, skins on if desired
- 2 -3 garlic cloves, minced
- 2 chipotle chiles in adobo sauce, (remove seeds) pureed
- milk
- salt
- butter
Sour Cream Rhubarb Cookies
By JimMac, www.rovingculinarian.com
Preheat the oven to 350 degrees F
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 3/4 cup sour cream
- 1/2 teaspoon vanilla extract
- 2 cups rhubarb, diced
Pressure Cooker Fennel and Scallop Bisque
By JimMac, www.rovingculinarian.com
Trim the long stalks from the fennel down to the bulb
- 2 small fennel bulbs -- about 1-1/4 pounds total
- 1 med onion -- about 6 ounces
- 1 med red potato
- 1 stalk celery
- 1 large clove garlic
- 3 tablespoons unsalted butter
- 1/4 pounds sea scallops
- 1 cup fish stock -- or clam juice
- 1 cup water
- 1/4 cup dry white wine -- (if I don't have I just leave out)
- Salt and Pepper to taste
- Nutmeg freshly ground
- Bermuda Hot Pepper sauce -- (opt)
Collard Greens with Oyster Sauce
By JimMac, www.rovingculinarian.com
How to make it Heat oil in large skillet over high heat and sauté garlic for 10 seconds
- 2 tablespoons peanut oil
- 3 cloves garlic finely chopped
- 1-1/2 pounds collard greens cut into bite size pieces
- 1/4 cup water
- 1/4 cup oyster sauce
- 1 tablespoon sesame seeds