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Recipes
Bacon and Egg Breakfast Tarts
By JimMac, www.rovingculinarian.com
Directions Preheat oven to 425 degrees F (220 degrees C)
- 1 (11 ounce) package pie crust mix r puff pastry
- 1 (6 ounce) package Canadian-style bacon
- 1 cup shredded Cheddar cheese
- 4 eggs
- 1/4 cup milk
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
Gary's Yukon Chicken Caesar Salad
By JimMac, www.rovingculinarian.com
Instructions: Chicken: cube and fry chicken breast; OR, buy precooked chicken and dice, then put in a frying ...
- chicken - either precooked or raw breasts
- Frank's Red Hot sauce - 1 bottle
- romaine lettuce
- Renee's Mighty Caesar salad dressing
- bacon bits
- croutons
- real parmesan cheese
Texas Caviar
By JimMac, www.rovingculinarian.com
Soak beans in hot water in a large saucepan for 1 hour
- 1 lb. black-eyed peas
- 1 c. Italian dressing
- 2 c. diced onion (red)
- 1 c. finely chopped green onion
- % c. finely chopped jalapeno peppers
- 1 - 2 oz. jar diced pimiento, drained
- 1 c. finely chopped jicama
- 3 cloves garlic, minced
- Hot pepper sauce to taste
Puff Pastry Berry Cobbler
By JimMac, www.rovingculinarian.com
Directions Heat the oven to 400°F
- Ingredients
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1/2 cup sugar
- 8 cups mixed fresh berries (strawberries, blueberries, raspberries and/or blackberries)
- 1 tbsp. finely grated lemon zest
- 3 tbsp. cornstarch
- 3 tbsp. water
- Vanilla ice cream
Canadian Butter Tart Squares
By JimMac, www.rovingculinarian.com
1 BOTTOM LAYER. 2 Crumble all 3 ingredients together in a bowl
- Yield:
- 27 bars
- BOTTOM LAYER
- 1/2 cup butter or 1/2 cup hard margarine, softened
- 1/3 cup brown sugar, packed
- 1 1/4 cups flour
- SECOND LAYER
- 2 large eggs
- 1 cup brown sugar, packed
- 1 teaspoon flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup butter or 1/4 cup margarine, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups raisins
- 1/2 chopped walnuts
Cullen Skink
By JimMac, www.rovingculinarian.com
Preparation: Serves 4 Pour the milk into a large saucepan
- 1 Â1/4 pints/700 ml milk
- Â1/2 cup/ small handful flat leaf parsley
- 1 bay leaf
- 1 lb /450g undyed, smoked haddock fillet
- Â1/2 stick/55g butter
- 1 medium onion, finely chopped
- 8 oz/ 250g mashed potato
- Salt and pepper
Ice Cream Bread
By JimMac, www.rovingculinarian.com
In a small bowl, combine the ice cream, flour and sugar
- 1 cup butter pecan ice cream, softened
- 3/4 cup self-rising flour
- 1 tablespoon sugar
Tomato and Spinach Soup
By JimMac, www.rovingculinarian.com
Heat a medium soup pot over moderate heat
- 2 tablespoons evoo, extra-virgin olive oil, 2 turns of the pan
- 1 large shallot, finely chopped
- 2 cloves garlic, chopped
- 1 (28-ounce) can diced tomatoes in juice, drained
- 1 can crushed tomatoes, 28 ounces
- 2 cups good quality vegetable or chicken stock, available on soup aisle
- 1/2 ten-ounce sack triple washed spinach, stems removed and spinach shredded with knife
- Salt and pepper to your taste
Oreo Cookie Bread
By JimMac, www.rovingculinarian.com
1. Bake according to manufacturer's instructions
- 3/4 cup milk
- 1 egg
- 3 tablespoons sugar
- 3/4 teaspoon salt
- 2 cups bread flour
- 1 1/2 teaspoons yeast
- 3/4 cup Oreo cookies (crushed)
Chicken Piccata
By JimMac, www.rovingculinarian.com
Place a large piece of plastic wrap over a cutting board
- Chicken
- 8 boneless, skinless chicken breasts (5 to 6 ounces each)
- 2 cups Italian seasoned breadcrumbs
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- Artichoke and Mushroom Mixture
- 1-1/2 pounds fresh mushrooms, thinly sliced
- 1/2 cup extra virgin olive oil
- 2 tablespoons chopped garlic
- 1/4 cup dry white wine
- 1/4 cup fresh squeezed lemon juice
- 2 tablespoons chopped fresh parsley
- 1 can (14 ounces) quartered artichoke hearts, drained
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup capers
- Lemon Garlic Sauce (recipe follows)
- 1 tablespoon chopped fresh parsley