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Vidalia Casserole

Vidalia Casserole

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Preheat oven to 375 degrees

  • 5-6 large Vidalia (sweet salad) onions
  • 1/3 cup butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon mustard powder
  • 1/2 teaspoon pepper
  • 1 cup milk
  • 1/2 cup grated cheddar cheese
  • 1 cup bread crumbs
0/5 (0 Votes)

Tomato Cheese Appetizers

Tomato Cheese Appetizers

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Cut tomatoes into slices

  • 3 large tomatoes
  • 3 garlic cloves
  • 3/4 cup mayonnaise
  • 2/3 cup feta cheese
  • 1 and 1/4 cup finely shredded mozzarella/cheddar cheese
  • fresh dill weed for decorating
0/5 (0 Votes)

Garlic Scape Soup

Garlic Scape Soup

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Melt the butter and oil in a large saucepan over moderate heat

  • Garlic Scape Soup
  • 1 lb of garlic scapes, minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons cooking oil
  • 1 lb potatoes, peeled and cut into 1-inch cubes
  • 1 1/2 quarts broth (chicken or veggie)
  • Salt and pepper to taste
  • Optional: other veggies and herbs
4.3/5 (4 Votes)

Jim's Favorite White Bread

Jim's Favorite White Bread

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Assemble according to machine instructions

  • 1-1/2 cups water
  • 2 T oil
  • 1 T sugar
  • 1-1/2 t salt
  • 4 cups bread flour
  • 2-1/2 t yeast
0/5 (0 Votes)

Sweet Potato Casserole

Sweet Potato Casserole

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1. Preheat oven to 350°F

  • Ingredients:
  • Sweet Potato Casserole Recipe
  • 1 can (40 ounces) sweet potatoes, drained and cut into 1-inch pieces
  • 2 tablespoons butter, melted
  • 1/2 cup firmly packed brown sugar, divided
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon maple syrup
  • 2 cups miniature marshmallows (optional topping)
5/5 (1 Votes)

Slow Poached Halibut with Escarole and White Beans

Slow Poached Halibut with Escarole and White Beans

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Preheat oven to 250°. For the halibut, sauté the shallots, garlic, and pepper flakes in oil in a 10-inch nonstic...

  • FOR THE HALIBUT:
  • 1 ⁄4 cup chopped shallots
  • 2 tsp. chopped garlic
  • 1 ⁄2 tsp. red pepper flakes
  • 2 tsp. olive oil
  • 1 ⁄4 cup dry white wine
  • 1 1⁄2 cups low-sodium chicken broth
  • 1 cup quartered grape tomatoes
  • 1 ⁄2 cup canned cannellini beans, drained and rinsed
  • 2 tsp. red wine vinegar
  • Salt and black pepper to taste
  • 4 halibut fillets, skinned, seasoned with salt and pepper (5 oz. each)
  • FOR THE ESCAROLE:
  • 1 head escarole, trimmed, chopped (8–10 cups)
  • 1 ⁄4 cup water
0/5 (0 Votes)

Baked Omelet Squares

Baked Omelet Squares

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Directions: 1. Preheat oven to 400 degrees F (205 degrees C)

  • 1/4 cup butter
  • 1 small onion, chopped
  • 1 1/2 cups shredded Cheddar cheese
  • 1 (12 ounce) can sliced mushrooms
  • 1 (6 ounce) can sliced black olives
  • chopped cooked ham (optional)
  • sliced jalapeno peppers (optional)
  • 12 eggs, scrambled
  • 1/2 cup milk
  • 1/2 teaspoon salt and pepper, to taste
0/5 (0 Votes)

Baked Eggs In Tomatoes

Baked Eggs In Tomatoes

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Directions Cut off tomato tops

  • 8 med. tomatoes
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • 2 Tbs. olive oil
  • 8 eggs
  • 1/2 tsp. oregano
  • 8 slices bread, fried in butter
0/5 (0 Votes)

Turkey Salad for 300

Turkey Salad for 300

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Combine all ingredients and allow to rest overnight for 2 hours or overnight

  • 3 gallons chopped cooked turkey
  • 2 doz eggs – hard cooked and chopped
  • 8 cups celery
  • 2 cups dried cranberries
  • 2 t fresh tarragon
  • 2 jars Wickles Relish
  • 6 apples, chopped
  • Chopped pecans
  • 12 green onions, thinly sliced
  • 2 t curry powder – or to taste
  • 8 cups mayo
0/5 (0 Votes)

Stuffed Onions

Stuffed Onions

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Small onions are a little more work but make for a stunning presentation

  • Olive Oil Equipment:
  • 12 small or 6 large onions
  • 5 Medium Potatoes
  • 1 Egg
  • 3 Tbsp of Fresh Thyme (or any other fresh herb will do!)
  • salt and pepper
  • 2 cups of vegetable stock
  • 3/4 cup of Parmiggiano Reggiano Cheese, grated
  • trivet (or suitable substitute)
  • pan-in-pot insert (or suitable substitute)
  • tin foil
  • tongs
0/5 (0 Votes)