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Recipes
Creamed Celery
By JimMac, www.rovingculinarian.com
Directions: 1 Simmer vegetables and rosemary in stock until tender (10 - 15 minutes
- 1/2 cup chicken stock
- 3 cups celery, chopped
- 1 carrot, thinly sliced
- 1/4 teaspoon rosemary
- 2 tablespoons butter
- 3 tablespoons flour
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1 cup milk
Irish Trifle
By JimMac, www.rovingculinarian.com
Directions Prepare Jell-O according to directions and pour in glass trifle bowl
- 2 pkg. lady fingers
- 2 small pkg. raspberry Jell-O
- Raspberry preserves
- 2 small pkg. instant vanilla pudding
- 4 C. milk
- Whipped topping
Large Quantity White Bread
By JimMac, www.rovingculinarian.com
For added flavor, you can add dried herbs to this recipe (as long as they don't contain salt)
- 3 eggs, beaten
- 1/4 cup oil or butter
- 6 cups+ warm water
- 10 cups flour
- 1 //4 cup sugar
- 1-1/2 cups powdered milk
- 4 tsp salt
- 6 Tablespoons yeast
- flour - 10-12 cups
Pressure Cooker Lemon Custard
By JimMac, www.rovingculinarian.com
Add the sugar and cornstarch to a bowl
- You can also prepare the lemon custard in a 5 cup heatproof casserole
- dish that will fit on the rack inside the pressure cooker. Increase the
- pressure time to 20 minutes. Serve these custards dusted with powdered
- sugar or topped with fresh cooked fruit.
- 1/2 cup sugar
- 1 Tbsp cornstarch
- 2 large eggs
- 2 egg yolks
- 1 1/2 cups milk
- 1 cup heavy cream
- 2 medium lemons
- 2 cups water
French Onion Mashed Potatoes
By JimMac, www.rovingculinarian.com
Preparation: Place potatoes in 3-quart saucepan and cover with water
- 2 pounds russet potatoes, peeled and quartered
- 3/4 cup milk, heated to boiling
- 1 package dry onion soup mix
- 1/2 cup sour cream
- 2 Tablespoons chopped fresh chives
- Freshly ground black pepper
Bulgarian Easter Bread
By JimMac, www.rovingculinarian.com
Bulgarian Easter Bread is filled with the sweet and scrumptious flavors of lemon zest and juice, vanilla, and rum s...
- 3/4 cup milk
- 2 eggs
- 1/4 cup butter, softened, 1/2 stick
- 5 cups flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 lemon
- 1 teaspoon vanilla
- 3 teaspoons yeast
- 3/4 cup raisins
- 1/2 cup rum or enough to cover the raisins
- 3/4 cup whole almonds, optional
Paula Deen's Southern Fried Chicken
By JimMac, www.rovingculinarian.com
Directions In a medium size bowl, beat the eggs with the water
- 3 eggs
- 1/3 cup water
- 1 About 1 cup hot red pepper sauce (recommended: Texas Pete)
- 2 cups self-rising flour
- 1 teaspoon pepper
- House seasoning, recipe follows
- 1 (1 to 2 1/2-pound) chicken, cut into pieces
- Oil, for frying, preferably peanut oil
Basil Asiago Baked Walleye
By JimMac, www.rovingculinarian.com
Total Time: 20 minutes Yield: 2 servings Serving Size: a couple filets of fish
- Prep Time: 13 minutes
- Cook Time: 7 minutes
- 2 small - medium walleye, cleaned and boned
- 1 - 2 cloves of garlic, chopped fine
- 2 About 2 Tablespoons fresh chopped basil leaves
- A few fresh tarragon leaves
- 4 - 5 Tablespoons breadcrumbs
- 1/4 cup or so of shredded Asiago cheese
- 1/2 Tablespoon butter, melted
- 1 - 2 Tablespoons dry white wine
- Freshly ground pepper & Red Robin Seasoning (or your favorite seasoned salt)
Green Chile Sauce
By JimMac, www.rovingculinarian.com
1. Heat shortening in a medium-sized skillet on medium heat
- 1 tablespoon shortening
- 1 cup chicken broth**
- 1/2 cup chopped onion
- 1/4 teaspoon garlic powder
- 2 tablespoons flour
- 3/4 teaspoon salt
- 1 cup chopped green chile*
Carrot Salad
By JimMac, www.rovingculinarian.com
Directions Place the raisins in a small bowl and cover with boiling water
- 1/3 cup golden raisins
- 1 pound carrots
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/3 cup diced fresh pineapple