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Recipes
Banana Bars
By JimMac, www.rovingculinarian.com
Directions Preheat the oven to 350 degrees
- 2 1/2 C. all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 3 very ripe bananas
- 1/2 C. butter, softened
- 1/2 C. packed brown sugar
- 1 egg
- 1 tsp. vanilla extract
Crepes Suzette a la Cointreau
By JimMac, www.rovingculinarian.com
Make the crêpe batter: sift the flour into a bowl
- For the crêpe batter:
- 5 t sugar 1 orange;
- 1 lemon;
- 120 ml (1/2 cup) Cointreau liquor;
- 120 grams (8T) butter, cut into small pieces.
- 120 grams flour (1/2 cup);
- 2 eggs; 240 ml milk (1 cup);
- 60 grams butter (4T), cooked until brown;
- 15 grams caster sugar (1T);
- finely grated zest of half orange and half lemon
Pommes Persillade
By JimMac, www.rovingculinarian.com
The simplicity of the basic combination invites variations, either by adding other ingredients or substituting othe...
- 2 waxy potatoes
- 2 cloves garlic, minced
- 1/4 cup minced parsley
- 4 to 6 tablespoons canola or other high quality vegetable oil
- 4 tablespoons unsalted butter
- Salt and pepper
Rice, Corn, and Poblano Casserole
By JimMac, www.rovingculinarian.com
Melt 1/4 cup butter in large saute pan
- 1/2 cup salted Butter
- 4 cups Jasmine Rice
- 2 cups cut Corn
- 1 lg. Minced onion
- 4 Diced Poblano Peppers
- 1 Diced red bell pepper
- 2 TBSP Southwest Seasoning
- 4 cups chicken stock
French Style Broccoli
By JimMac, www.rovingculinarian.com
Wash and drain broccoli. Remove leaves from stalk
- 1 Lb fresh broccoli
- 1 cup water
- 2 bay leaves
- 3 tsp grated lemon rind
- 4 slices of lemon
- 2 cloves garlic minced
- salt and pepper to taste
- sauce of choice
Pulled Pork Sandwiches using a Pressure Cooker
By JimMac, www.rovingculinarian.com
Directions Season the pork with garlic powder, salt and pepper; brown the pork pieces in hot oil in the pres...
- 8 pounds pork butt roast, cut into 3 pieces
- 1 teaspoon garlic powder
- salt and pepper to taste
- 2 (12 ounce) bottles barbeque sauce or home made bbq sauce
- hamburger buns
- coleslaw (optional)
Jim's Roasted Mushrooms
By JimMac, www.rovingculinarian.com
Preheat oven to 400°F with rack in middle
- 1 pound mushrooms such as cremini or white, halved lengthwise if large
- 2 tablespoons capers, rinsed and chopped
- 1 head of garlic, each clove sliced thin
- 3 tablespoons unsalted butter, cut into pieces
- 2 teaspoons fresh lemon juice
- 1/4 cup chopped flat-leaf parsley
- 1 small head of garlic (yes, I did use a whole head of garlic)
- 2 tablespoons smoked paprika
- 1 tablespoon dried thyme
- 1/2 tablespoon cumin
- 1/2 tablespoon dried rosemary
- 2 teaspoons dried basil
- 1 teaspoon onion powder
- Black pepper, freshly cracked
- Red pepper flakes, to taste (optional)
- Extra virgin olive oil
Greek Lentil Salad
By JimMac, www.rovingculinarian.com
1. Strain lentils and place in a large bowl
- 2 (15 ounce) cans brown lentils
- 1 cup crumbled feta cheese
- 1/2 (16 ounce) bottle Greek, or other
- vinaigrette salad dressing
- 1 English cucumber, peeled and diced
- 1 beefsteak tomato, diced
- 1 large red onion, diced
Red Stacked Enchiladas with Red Chile Sauce
By JimMac, www.rovingculinarian.com
(for the Red Chile Sauce): 1
- (for the Red Chile Sauce):
- 8 ounces California or New Mexico red chile pods
- 6 cups water
- 6 tablespoons all-purpose flour
- 4 cloves garlic
- 1 tablespoon salt
- (for the Red Stacked Enchiladas):
- 1 tablespoon olive oil
- 4 cups of Red Chile Sauce
- Salt to taste
- 1 (8-ounce) can tomato sauce (optional)
- 1/2 cup canola oil for frying tortillas
- 24 to 32 corn tortillas, preferably white corn
- 11/2 cups shredded Colby cheese
- 1 medium white onion, finely chopped
- 8 eggs (optional)
Roasted Garlic Cloves
By JimMac, www.rovingculinarian.com
Preheat oven to 400 degrees
- heads of garlic