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Pressure Cooker Ham and Raisin Sauce

Pressure Cooker Ham and Raisin Sauce

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Add the ham and sliced onions to the pressure cooker

  • The raisins will get soft and cook into the sauce. If you want them to
  • remain firmer, wait to add them when you go plate the ham.
  • 1 - 4 lb ready to eat ham
  • 1 large sweet onion, peeled and sliced
  • 1/8 tsp cloves
  • 1/4 tsp ginger
  • 1/2 tsp cinnamon
  • 1 - 14 oz can pineapple chunks (reserve juice)
  • 2 Tbsp brown sugar
  • 1/2 cup raisins
  • 1/2 cup apple butter
  • 1/4 cup maple syrup
  • 1 Tbsp balsamic vinegar
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Frozen Berry Cake

Frozen Berry Cake

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Place frozen fruit in a baking dish

  • frozen berries
  • 1 box cake mix
  • 1 can 7-Up
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Eccles Cakes

Eccles Cakes

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Preheat oven to 425F To make the filling, melt the butter in a small saucepan

  • FILLING:
  • 3 oz butter
  • 5 oz light brown sugar
  • 5 oz mix of sultana’s and currents
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of freshly grated nutmeg
  • grated rind of 1 orange
  • TO FINISH:
  • 1 egg – lightly beaten
  • white sugar (granulated)
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Gumbo

Gumbo

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Heat the cooker over medium-high heat, and brown the sausage well on both sides, 4 to 5 minutes

  • 1/2 pound andouille or other smoked sausage, cut into 1/4-inch slices
  • 1 tablespoon olive oil (optional)
  • 4 scallions, thinly sliced (keep white and green parts separate)
  • 1 cup chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme leaves
  • 2 large bay leaves
  • 2 large ribs celery, cut into 1/2-inch slices
  • 1 large green bell pepper, seeded and diced
  • 3/4 pound fresh okra, trimmed and cut into 1-inch chunks, or one 10-ounce package frozen sliced okra (rinse away any ice crystals; (see Tip below)
  • 3 pounds chicken thighs, skinned and well trimmed, or 2-1/2 pounds boneless, skinless chicken, cut into 1 -inch pieces
  • One 15-ounce can diced tomatoes, or stewed whole tomatoes, coarsely chopped, with liquid
  • 1 to 2 cloves garlic, pushed through a press
  • 1 to 2 tablespoons filé powder, cornmeal, or quick-cooking polenta (optional)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup chopped fresh parsley
  • Tabasco sauce
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Grouper New Orleans

Grouper New Orleans

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Heat oil in open pressure cooker and sauté the onion, garlic, celery and green pepper for 2-3 minutes

  • 2 tablespoons oil
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1 stalk celery, chopped
  • 1 green pepper, chopped
  • 1 16-ounce can tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar
  • Pinch of Basil
  • 1/2 teaspoon chili powder
  • 4 Grouper Fillets, cubed
  • Salt and pepper, to taste
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Savory Bread Pudding

Savory Bread Pudding

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Spray 13 x 9 baking dish with non-stick spray

  • 1 loaf Italian bread, cut diagonally
  • 15-20 thin slices Gruyere or Swiss cheese
  • 20 thin slices deli smoked or sugar-cured ham
  • Large tomato sliced then halved, or smaller tomatoes sliced
  • 15-20 large fresh basil leaves (if not available sprinkle top with dried basil)
  • 6 eggs
  • 1 Tbsp Dijon mustard
  • 1/2 tsp hot red-pepper sauce
  • 1/4 cup grated Parmesan cheese
  • 2 1/2 cups milk (I use skim)
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Saucy Cajun Round Steak

Saucy Cajun Round Steak

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In large plastic bag, shake together flour, salt and pepper

  • 1/4 cup all purpose flour
  • 1/4 tsp each salt and pepper
  • 1 lb inside round marinating steak
  • 1 Tbsp vegetable oil
  • 2 strips bacon, chopped
  • 2 onions, sliced
  • 2 cloves garlic, minced
  • 2 stalks celery, sliced
  • 2 tsp cajun seasoning
  • 1 tsp dried thyme
  • 1/4 cup tomato paste
  • 2 cups beef stock
  • 1 sweet green pepper, chopped
  • 2 green onions, chopped
  • 2 Tbsp chopped fresh parsley
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Jim's Potsticker Soup

Jim's Potsticker Soup

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In a large pot, add the ginger, carrots, onion, garlic, soy sauce, and vinegar to the chicken broth

  • 8 cups (or more) chicken stock
  • 2 T fresh minced ginger
  • 1-1/2 cups shredded carrots
  • 1 onion, finely chopped
  • 2 minced cloves garlic
  • 1 Tablespoon soy sauce
  • 2 T rice vinegar
  • 1 cup green onions, finely sliced on the bias
  • 1 lb baby bok choy, cut on the bias
  • salt and pepper to taste
  • 1 pkg pork potstickers
  • 1 t sesame oil
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Scallop Ceviche

Scallop Ceviche

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Method: Cut each scallop horizontally into 3 even slices

  • 1 lb. sea scallops
  • 1 cup fresh lime juice (about 4 limes)
  • 3/4 cup chopped onion
  • 1/4 cup fresh orange juice
  • 1 T chopped fresh cilantro
  • 1/2 t salt
  • 1 serrano pepper, thinly sliced
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Canadian Cassoulet

Canadian Cassoulet

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Method: Cover dried beans with 3 times their volume of water and let stand for 8 hours or overnight

  • 2 cups dried Great Northern or navy beans
  • 3 whole cloves
  • 1 onion
  • 2 cups chicken stock
  • 2 cups water
  • 1/4 slab bacon (unsliced)
  • 3 cloves garlic, crushed
  • bouquet garni (thyme/peppercorns/celery seeds/bay leaf)
  • 3/4 lb. boneless pork, cut in 1-1/2-inch cubes
  • 1/2 pound lamb or chicken, cut into 1-1/2-inch cubes
  • 1/4 t each salt and pepper
  • 1/4 cup vegetable oil
  • 1 onion chopped
  • 1/2 cup tomato sauce
  • 1/2 lb. kielbasa, cut in 1/2-inch thick slices
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