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General Tao's Chicken

General Tao's Chicken

By

Coat the chicken cubes with cornstarch

  • SAUCE:
  • 5 lb. boneless chicken breasts, cut into small cubes
  • 10 T cornstarch
  • 5 beaten eggs
  • 15 T flour
  • 2-1/2 t -each baking powder and salt
  • 1-1/4 cups vegetable oil
  • 10 t sesame oil
  • 5 T grated ginger
  • 1-1/4 cups diagonally sliced green onions
  • 1-1/4 cups each water, white vinegar, and sugar
  • 5 T cornstarch
  • 5 T soy sauce
  • 10 T oyster sauce
  • 10 T ketchup
  • sliced green onions for garnish
5/5 (1 Votes)

Salmon Pasta

Salmon Pasta

By

Get the pasta started before you begin the sauce

  • 12 ounces small bowtie or penne pasta, cooked al dente
  • 1/2 cup diced sweet onion
  • 1/2 cup diced celery (1 large stalk)
  • 1/4 cup diced sweet red bell pepper (sweet capsicum)
  • 2 Tablespoons butter
  • 3 Tablespoons all-purpose flour
  • 8 ounces (1 cup) clam juice
  • 1 cup heavy cream
  • 1 teaspoon seafood seasoning spice blend (such as Old Bay)
  • 1 teaspoon kosher salt, or to taste
  • 1 teaspoon lemon pepper
  • 2 (6-ounce) cans boneless, skinless salmon, with liquid, broken into large chunks
  • 1 cup frozen baby sweet peas
  • 1-1/2 teaspoons chopped fresh dill weed or 1/2 teaspoon dried
  • Parmesan cheese for garnish, optional
0/5 (0 Votes)

Crab Deviled Eggs - Giada Style

Crab Deviled Eggs - Giada Style

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Directions In a medium mixing bowl combine the crabmeat, celery, mascarpone cheese, mayonnaise, sour cream, Dijon ...

  • 4 ounces lump crabmeat
  • 1/2 stick celery, finely chopped
  • 2 tablespoons mascarpone cheese, at room temperature
  • 1 tablespoon mayonnaise
  • 1 tablespoon sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons chopped fresh chives
  • Salt and freshly ground black pepper
  • 6 hard boiled eggs, peeled, halved, and yolks removed
0/5 (0 Votes)

Polish Pickle Soup

Polish Pickle Soup

By

Bring the stock to a boil in a large pot or Dutch oven, adding the potatoes as they’re prepped

  • POLISH DILL PICKLE SOUP
  • from The Fountain on Locust
  • Hands-on time: 25 minutes
  • Time to table: 45 minutes
  • Makes 6 cups
  • 4 cups good chicken stock
  • 1-1/2 pounds (675g) russet potatoes peeled and diced small to yield 4 cups
  • 3 – 4 Polish dill pickles, about 12 ounces (340g), puréed in a food processor
  • 1/2 tablespoon butter
  • 1/2 cup half and half
  • 1/2 cup sour cream
  • Salt & pepper to taste
  • Additional dill pickle juice to taste, optional
  • Dried dill
0/5 (0 Votes)

Beef Soup

Beef Soup

By

1 Cut meat into small, bite-size (1/2") pieces

  • Servings:
  • 4-6 4-6
  • 1 lb beef stew meat
  • 1 onion
  • 3 celery ribs
  • 10 baby carrots (or a couple regular carrots)
  • 2 potatoes (peeled if you like)
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 2 (14 ounce) cans diced tomatoes (I use salt-free)
  • 3 1/2 cups beef broth (or 2 14-oz cans)
  • 2 small bay leaves
  • 2 teaspoons garlic powder
  • 2 tablespoons olive oil (or any cooking oil)
  • 4 cups water
  • 2 teaspoons hot pepper sauce
4.5/5 (14 Votes)

Chickpea Flour Pancakes (Pudla) with Crushed Peas, Ginger, Chilies and Cilantro

Chickpea Flour Pancakes (Pudla) with Crushed Peas, Ginger, Chilies and Cilantro

By

Simple, soft fresh-tasting savory pancakes made with chickpea flour, spices, green peas and cilantro — dairy and

  • 2/3 cup fresh or frozen peas, boiled for a few minutes and lightly mashed
  • 1 cup chickpea flour (besan)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon of sea salt
  • 1 cup water
  • 1 green chili, seeded and finely chopped
  • 1/2 inch piece fresh ginger, grated or minced
  • small handful of fresh cilantro, finely chopped
  • sesame oil for frying
4.7/5 (3 Votes)

Carné Adovada

Carné Adovada

By

1 In dutch oven (stove top) or you may use pressure cooker

  • Serves:
  • 6 to 8 6 to 8
  • 2 1/2 lb boneless pork roast (cubed)
  • 3 medium potatoes (cubed)
  • 1 can(s) rotel (tomatoes, green chili, garlic)
  • 1/2 c red chili powder
  • 1 Tbsp Italian seasoning
  • 1 Tbsp garlic
  • 1 Tbsp onion powder
  • 1 Tbsp sea salt
  • 8 c water
  • 2 Tbsp cocoa powder
  • 1 bottle corona beer
  • 1/2 c flour
  • 1/2 c water
4.5/5 (8 Votes)

Champagne Sauce

Champagne Sauce

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Serve this sauce over fish fillets or chicken breasts

  • 1 cup velouté sauce (made with fish stock for fish or chicken stock for chicken)
  • 1 cup champagne or 1 cup sparkling wine
  • 1/2 cup sweet onions or 1/2 cup shallot, minced
  • 1/2 cup butter, cut into pats
  • 1 1/2 teaspoons fresh tarragon, chopped
4.4/5 (8 Votes)

Crispy Fried Fish

Crispy Fried Fish

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1. In medium bowl, combine the potato flakes, flour, garlic powder, seasoning salt, black pepper, and cayenne pe...

  • 2 cups dry potato flakes
  • 1 cup all-purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon seasoning salt
  • 1 tablespoon ground black pepper
  • 2 teaspoons cayenne pepper, or to taste
  • 4 (6 ounce) fillets cod (or other white fish)
  • 2 cups butter flavored shortening, for frying
4.4/5 (18 Votes)

Egg Nog Pie

Egg Nog Pie

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Directions In large mixing bowl, use a whisk to mix eggnog, pumpkin pie spice, and vanilla pudding mix

  • 2 small boxes instant vanilla pudding
  • 4 C. eggnog
  • 2 Tbs. pumpkin pie spice
  • 1 8 oz. tub Cool Whip, divided
  • 1 deep dish or 2 regular graham cracker pie crust
0/5 (0 Votes)