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Supreme Meat Sauce

Supreme Meat Sauce

By

Add all ingredients to the meat

  • 39 lbs. ground beef
  • 6 #10 cans tomato sauce
  • 3 qts. water
  • 3 #10 cans stewed tomatoes
  • 1 1/2 cups minced onions
  • 1 1/2 tsp. thyme
  • 3 tsp. garlic powder
  • 3 tbsp. Worcestershire sauce
  • 6 tsp. pepper
  • 6 bay leaves
  • 3 tbsp. salt
  • Brown ground beef and onion. Drain fat.
5/5 (1 Votes)

SPAGHETTI SQUASH AU GRATIN

SPAGHETTI SQUASH AU GRATIN

By

Cut the spaghetti squash in half and remove the seeds

  • Ingredients:
  • 6 6 6 Servings
  • 1 1 1 medium spaghetti squash
  • 3 3 3 tablespoons butter
  • 1 1 1 small yellow onion, very thinly sliced
  • 1 1 1 teaspoon red pepper flakes
  • 1/4 1/4 1/4 teaspoon garlic salt
  • to and pepper to taste
  • 3/4 3/4 3/4 cup sour cream
  • 1 1 1 cup shredded cheddar cheese
4.8/5 (8 Votes)

Shrimp and Crab Cakes

Shrimp and Crab Cakes

By

I love the taste of the cilantro with the red onion and garlic in these little crab and shrimp cakes

  • 1/2 1/2 1/2 pounds shrimp, peeled and deveined
  • 1 1 1 pound lump crabmeat
  • 1 1 1 clove garlic, peeled and minced
  • 1/2 1/2 1/2 small red onion, diced
  • 3 3 3 tablespoons finely chopped fresh cilantro
  • 1 1 1 tablespoon Asian fish sauce (nam pla)
  • 1 1 1 cup Japanese-style Panko bread crumbs
  • 1/4 1/4 1/4 cup peanut oil
  • Ingredients
  • 5 5 5 tablespoons fresh lime juice
  • 1/4 1/4 1/4 cup water
  • 2 2 2 tablespoons Asian fish sauce (nam pla)
  • 2 2 2 tablespoons sugar
  • 1/4 1/4 1/4 cup minced cucumber
  • 2 2 2 teaspoons Asian chili-garlic sauce
0/5 (0 Votes)

Triple Raspberry Sauce

Triple Raspberry Sauce

By

Place the raspberries, sugar and 1/4 cup water in a small saucepan

  • 1 half-pint fresh raspberries
  • 1/2 cup sugar
  • 1 cup seedless raspberry jam (12-ounce jar)
  • 1 tablespoon framboise liqueur
0/5 (0 Votes)

Oeufs A La Cantalienne (Baked Eggs with Cheese)

Oeufs A La Cantalienne (Baked Eggs with Cheese)

By

Put oven rack in middle position and preheat oven to 350°F

  • Butter for greasing ramekins
  • 6 large eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon cream of tartar
  • 3 oz coarsely grated Cantal cheese or Swiss (1 cup)
  • 6 tablespoons créme fraîche (or sour cream with 1/2 teaspoon lemon juice if unavailable)
  • 1 tablespoon chopped fresh chives
  • Special equipment: 6 (8-oz) ramekins
0/5 (0 Votes)

Pulled Pork 2

Pulled Pork 2

By

Preparation Instructions Mix together in a bowl the sugar, smoked paprika, dry mustard, and a teaspoon of salt

  • 1/2 cups Apple Cider Vinegar
  • 1/2 cups Ketchup
  • 1/3 cups Brown Sugar
  • 1/2 cups Pan Drippings
  • 1 Tablespoon Prepared Mustard (like Dijon)
  • 2 pinches Salt
  • 1/3 cups Sugar
  • 2 teaspoons Smoked Paprika
  • 2 teaspoons Dry Mustard
  • 1 teaspoon Salt
  • 1 bottle Beer
  • 1 cup Water
  • 3 pounds Pork Butt
0/5 (0 Votes)

Fish Stock

Fish Stock

By

Method: Wash fish bones several times to be sure that they are thoroughly clean

  • 2 lbs fish bones
  • shrimp/crab/lobster shells, if available
  • 6 shallots, unpeeled and cut in half
  • 2 cups leeks, cleaned and coarsely chopped
  • 1 cup parsley, chopped
  • 1 cup celery, coarsely chopped
  • 1 bay leaf
  • 1 t coarse black pepper
  • 2 1/2 cups white wine
  • 1 gallon of water
  • 2 lemon slices
0/5 (0 Votes)

Apple Sausage Cheddar Torte

Apple Sausage Cheddar Torte

By

This recipe won first place at the North Carolina State Fair in 2011, in the apple category

  • 1/2 C. chopped onions
  • 2 c. peeled, chopped fresh apples such as Granny Smith
  • 1 T. sugar
  • 1/4 t. cinnamon
  • l c. ricotta cheese
  • 4 eggs
  • 2 c. shredded cheddar cheese
  • 3/4 lb cooked sausage
4/5 (1 Votes)

Chicken and Dumplings

Chicken and Dumplings

By

1. In a pressure cooker pot place the chicken, onion, lemon, salt, pepper, water/broth, bay leaf and thyme

  • 1 (3 pound) whole chicken
  • 1 onion, quartered
  • 2 slices lemon
  • salt and pepper to taste
  • 3 cups water or chicken broth
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 2 cups all-purpose flour
  • 3 tablespoons shortening
  • 1 teaspoon salt
  • 1/4 cup water
0/5 (0 Votes)

Shellfish Stock

Shellfish Stock

By

1 Break thick shells (lobster and crab) into smaller pieces by putting in a sealed, thick plastic bag and either ro...

  • 4-6 cups shellfish shells, from shrimp, lobster, and/or crab
  • 1/2 cup dry white wine
  • 1 large yellow onion, sliced or chopped
  • 1 carrot, roughly sliced or chopped
  • 1 celery stalk, roughly sliced or chopped
  • 2 Tbsp tomato paste
  • 2 sprigs of thyme
  • Several sprigs parsley
  • 1 bay leaf
  • 10-15 whole peppercorns
  • 2 teaspoons salt
0/5 (0 Votes)