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Recipes
Sweet Potato Pecan Bread
By JimMac, www.rovingculinarian.com
Add at the beep: 3 tablespoons Raisins 1/3 cup Pecans -- chopped Place all ingredients in machine and push start
- 3/4 cup Sweet potatoes, cooked -- mashed (or canned)
- 3/4 cup Water
- 3 cups Bread flour
- 4 tablespoons Rolled oats
- 1/2 teaspoon Cinnamon
- 2 pinches Nutmeg
- 1 1/2 teaspoons Salt
- 2 tablespoons Brown sugar -- dark
- 3 tablespoons Powdered milk
- 3 tablespoons Butter or margarine
- 2 1/4 teaspoons Yeast
Zucchini Crab Cakes
By JimMac, www.rovingculinarian.com
This dish actually contains no crab - however, they look and taste as though they do
- 2 1/2 cups grated zucchini
- 1 egg, beaten
- 2 tablespoons butter, melted
- 1 cup bread crumbs
- 1/4 cup minced onion
- 1-1/2 Tablespoons mayonnaise
- 1-1/2 teaspoons Dijon Mustard
- 1/4 cup finely chopped red bell pepper
- 1 seeded, de-veined and finely chopped jalapeno (optional)
- 1/4 teaspoon minced fresh thyme
- 2 teaspoons Old Bay Seasoning TM
- 1/4 cup all-purpose flour
- 1/2 cup vegetable oil for frying
Cream Cheese Pie
By JimMac, www.rovingculinarian.com
Combine all ingredience into mixing bowl and mix on low to medium speed until all are combined and texture of crea...
- 2 - 8 oz philly brand cream cheese
- 1 - 14 oz can of sweetened condensed milk
- 1/3 C fresh lemon juice (about 2 large lemons)
- 1 tsp pure vanilla extract.
- graham cracker pie crust
New Mexico Sopaipillas de Levadura
By JimMac, www.rovingculinarian.com
Method: Dissolve yeast in water and add to milk
- 1 package active dry yeast
- 1/4 cup warm water
- 1-1/4 cups scalded milk, cooled
- 4 cups flour
- 1-1/2 t salt
- 1 t baking powder
- 1 T sugar
- 1 T shortening
- shortening
Blueberry Pocket Pies
By JimMac, www.rovingculinarian.com
Toss blueberries in corn starch and then toss in sugar
- 2 cups blueberries fresh or frozen
- 2 tablespoons corn starch
- 1/2 cup sugar
- 4 6-inch round pie crusts
- 1 egg yolk for sealing and glaze
Garlic Butter Roasted Mushrooms
By JimMac, www.rovingculinarian.com
Preheat oven to 450°F with rack in middle
- 1 pound mushrooms such as cremini or white, halved lengthwise if large
- 2 tablespoons capers, rinsed and chopped
- 3 large garlic cloves, minced
- 2 tablespoons vegetable oil
- 3 tablespoons unsalted butter, cut into pieces
- 2 teaspoons fresh lemon juice
- 1/4 cup chopped flat-leaf parsley
Coconut Soup with Chicken or Shrimps
By JimMac, www.rovingculinarian.com
Add the chicken broth and water into a pot on high heat
- Ingredients:
- 1 can (14.5 oz) chicken broth (1 3/4 cups)
- 4 cups water
- 3 stalks lemongrass, white part only, pounded
- 2-inch piece galangal, sliced
- 12 kaffir lime leaves, bruised
- 3 tablespoons Thai roasted chili paste (nam prik pao)
- 1/2 lb skinless chicken breast, cut into cubes
- 1/2 lb shrimp, shelled and deveined, tail-on
- 6 oz fresh white button mushrooms, stems trimmed and quartered
- 1 red chilies, deseeded, cut into thick strips
- 2 1/2 tablespoons fish sauce
- 3/4 cup coconut milk
- 1 big lime, juiced
Country Biscuits
By JimMac, www.rovingculinarian.com
Directions Preheat oven to 425 degrees
- 2 C. all-purpose flour
- 1 Tbs. baking powder
- 1 Tbs. baking soda
- 1/2 tsp. salt
- 3 oz. cold unsalted butter
- 1 C. low-fat yogurt
- 1/4 C. heavy cream
Chinese Pasta Salad
By JimMac, www.rovingculinarian.com
In large bowl, combine cabbage, green onion and almonds
- 1 medium head cabbage, shredded
- 4 green onions, sliced
- 1/2 cup slivered almonds
- 1 (3 ounce) package ramen noodles with seasoning packet
- 1/2 cup chopped fresh cilantro
- 1/4 cup vegetable oil
- 1/2 cup rice wine vinegar
Crawfish Pie
By JimMac, www.rovingculinarian.com
Arrange the first ;pie crust in a glass pie pan
- 1 stick of butter
- 2 cups chopped onion
- 1 cup chopped bell pepper
- 1 cup celery, finely chopped
- 2 lb. crawfish tails, with fat
- 1 t salt
- 2 t Creole salt
- 1 cup heavy cream
- 1/2 cup water
- 4 T flour
- 2 homemade or purchased pie crusts