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Recipes
Tempura Batter For Fish
By JimMac, www.rovingculinarian.com
Separate eggs. Beat white until frothy and light
- 3/8 c. flour
- 1/8 c. cornstarch
- 1/4 tsp. baking powder
- 1/8 tsp. baking soda
- 1 egg white
- 1/2 tsp. salt
- 1/2 c. water
- 1/4 tsp. garlic powder
- 1 tsp. parsley
- 1/2 tsp. paprika
Sous Vide Soft Cooked Eggs
By JimMac, www.rovingculinarian.com
1. Fill and preheat the SousVide Supreme to 145F/62
- 1 egg per person (you can make as many as will fit into the machine)
Pressure Cooker Caramel Sauce
By JimMac, www.rovingculinarian.com
My friends recipe calls for removing the lid and tying foil over the top, although I’ve since found it saying to ...
- 1 can sweetend condensed milk (or you can do as many as will fit in your cooker in a single layer)
- Water to cover cans to within 1 inch from the top of cans
Seafood Casserole
By JimMac, www.rovingculinarian.com
Combine shrimp, crab, celery, bell pepper, onions, and Worcestershire sauce; mix well
- 3 pounds shrimp, cooked and chopped
- 3 pounds crab meat (imitation or genuine crab)
- 2 cups finely chopped celery
- 1 large bell pepper, chopped
- 1 large onion, chopped
- 1 tbsp. Worcestershire sauce
- 2 cups mayonnaise (1 pint)
- dash hot pepper sauce
- 2 cups bread crumbs
- 1/2 cup margarine or butter, melted (1 stick)
Salmon and Broccoli Cakes (Gluten Free)
By JimMac, www.rovingculinarian.com
Cover the potatoes in salted water, bring to the boil and simmer for 8-10 mins, until just tender, adding the broc...
- 500 g potatoes, cut into chunks
- 85 g broccoli, cut into small florets
- pack of 2 poached salmon fillets
- juice 1 lemon, plus wedges to serve
- small bunch dill, chopped
- 1 tbsp sunflower oil
- 1 tbsp Dijon mustard
- 1 avocado, peeled, stoned and roughly chopped
- 100 g cherry tomatoes, halved
- 100g bag watercress
Posole
By JimMac, www.rovingculinarian.com
Cover pork, rinds, salt, pig feet with the chicken broth
- 2 to 3 lbs. pork shoulder, trimmed and cut into chunks
- 1/2 lb pork rinds
- 1 or 2 pigs feet or smoked hocks
- 1 T salt
- 12 cups chicken broth (homemade is the best)
- 3 to 4 lbs. hominy (frozen)
- juice of 1 lime
- 4 T ground chile (mild, medium, or hot)
- 8 cloves garlic
- 2 cups chopped onions
- 1 cup each, chopped carrots, celery, and green chiles
- 4 or 5 dried chipotle pods or 4 canned
- 3 T oregano, rubbed between fingers
- lime wedges, chopped cilantro, and chopped onion, for garnish
St. Patrick's Day Irish Coddle
By JimMac, www.rovingculinarian.com
PREPARATION Cook bacon and sausage in open pressure cooker until crisp and browned
- 1 (1 lb.) pkg. of bacon sliced
- 2 (1 lb.) pkg. sausage links sliced
- 2 onions, sliced
- 2 whole garlic cloves
- 4 large potatoes, peeled and sliced thick
- 2 carrots, sliced
- 1 tsp salt
- 1 tsp pepper
- 4 cu apple cider (apple juice can also be used)
- 1 cup water
- 2 tsp parsley flakes
Lime and Coconut Milk Bread
By JimMac, www.rovingculinarian.com
Add all the ingredients in the order suggested by your manual
- 2 1/2 teaspoons active dry yeast
- 2 cups bread flour
- 1 1/4 cups whole-wheat flour
- 1/4 cup rolled oats
- 1/4 cup cornmeal
- 3 tablespoons sugar
- 1 1/2 teaspoons salt
- 3 tablespoons lime zest -- grated
- 1 1/2 tablespoons oil
- 3/4 cup coconut flakes
- 1/2 cup coconut milk -- unsweetened
- 1 cup water
Red River Cereal Bread for Bread Machine
By JimMac, www.rovingculinarian.com
Add to machine in order
- 2 cups wheat flour
- 1 ⁄3 cup Red River hot cereal
- 1 1⁄2 teaspoons salt
- 2 tablespoons brown sugar
- 1 cup water
- 1 teaspoon instant yeast
Velveeta Macaroni and Cheese
By JimMac, www.rovingculinarian.com
Directions: 1 Preheat oven to 350 degrees
- 16 ounces macaroni (uncooked)
- 1/2 cup margarine or 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups milk
- 14 ounces Velveeta cheese, cut into chunks
- salt and pepper
- 8 slices Velveeta cheese