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Pressure Cooker Spaghetti Squash

Pressure Cooker Spaghetti Squash

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Add water to Pressure Cooker and place spaghetti squash cut-side down on trivet inside the Cooker

  • 1 cup (240ml) water
  • 1 (2 1/2-pound, 1.1kg) spaghetti squash, halved lengthwise
  • Butter, optional
  • Salt and pepper to taste
0/5 (0 Votes)

Chicken Tetrazinni

Chicken Tetrazinni

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1. Preheat oven to 400ºF

  • 1 lb boneless, skinless chicken thighs 450 g
  • 1/2 cup water 125 mL
  • 1 Tbsp extra virgin olive oil 15 mL
  • 1/2 tsp sea salt 2.5 mL
  • 1 tsp black pepper, freshly ground 5 mL
  • 2 cloves garlic, minced 2 cloves
  • 1/2 lb dried Porcini mushrooms 227 g
  • 1 cup dry white wine 250 mL
  • 1/2 lb whole-wheat spaghetti 200 g
  • 1 can evaporated milk
  • (1 cup / 250 mL) 1 can
  • 1/2 cup grated parmesan cheese 125 mL
  • 1/4 cup fresh basil 50 mL
0/5 (0 Votes)

Old Fashioned Funeral Pie

Old Fashioned Funeral Pie

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Preheat oven to 400 degrees F

  • 2 cups raisins
  • 1 cup water
  • 1 cup orange juice
  • 1/2 cup packed light brown sugar
  • 1/2 cup white sugar
  • 3 tablespoons cornstarch
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground all spice
  • 1 cup coarsely chopped walnuts
  • 1 pinch salt
  • 1 tablespoon cider vinegar
  • 3 tablespoons unsalted butter
  • 1 double - crust pie crust - homemade or frozen prepared
  • 1 egg, beaten well
4/5 (1 Votes)

Orzo Salad for 150

Orzo Salad for 150

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1. Bring the chicken broth to a boil over high heat

  • 74 cups chicken broth
  • 18-1/2 (16 ounce) packages orzo pasta
  • 1-3/4 cups butter
  • 4-2/3 cups extra-virgin olive oil
  • 1/2 cup and 1 tablespoon and 1 teaspoon minced garlic
  • 3 tablespoons and 1/4 teaspoon dried basil
  • 3 tablespoons and 1/4 teaspoon dried thyme
  • 1 tablespoon and 1-3/4 teaspoons crushed red pepper flakes
  • 18-3/4 cups pine nuts
  • 18-3/4 cups pitted kalamata olives
  • 18-1/2 (2 ounce) jars capers, with liquid
  • 14 pounds basil-flavored feta cheese
  • 18-1/2 (10 ounce) bags fresh spinach leaves, chopped
  • 1 cup and 3 tablespoons lemon juice
0/5 (0 Votes)

Lemon Blueberry Cake

Lemon Blueberry Cake

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Lightly butter a 9-inch springform pan and line the bottom with parchment

  • 2 large eggs
  • 1 cup (210 grams) granulated sugar
  • 1 cup (8 oz) sour cream***
  • 1/2 cup light olive oil or vegetable oil
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 cups (260 grams) all-purpose flour*
  • 2 tsp baking powder
  • 1 medium lemon (zest and juice), divided
  • 1/2 Tbsp corn starch
  • 16 oz (450g) fresh** blueberries
  • Powdered sugar to dust the top, optional
4.2/5 (25 Votes)

Jim's Crab Deviled Eggs with Salmon Caviar

Jim's Crab Deviled Eggs with Salmon Caviar

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Cut eggs in half lengthwise

  • 12 hard-cooked eggs
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed - or fresh crab
  • 1/2 cup mayonnaise
  • 3 tablespoons chopped fresh chives
  • 1 tablespoon minced capers
  • 1 tablespoon drained sweet pickle relish (Wickles is the berst)
  • 1 tablespoons caper juice
  • 1 tablespoon lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon finely chopped dill
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 3 dashes hot pepper sauce (Tapatio or Crystal or Cholula)
  • 1 tablespoon white wine vinegar
  • Old Bay Seasoning to taste
  • 1/4 teaspoon Asian fish sauce (no more than 1/2 a teaspoonful)
0/5 (0 Votes)

Lemon Pasta Envelopes with Cream Cheese Filling

Lemon Pasta Envelopes with Cream Cheese Filling

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DIRECTIONS FOR PASTA: Place the dry pasta ingredients and lemon zest in a food processor

  • For Pasta:
  • 2 2/3 cups all-purpose flour
  • 1 tablespoon superfine sugar
  • Grated zest of 2 lemons
  • Juice of 1 large lemon
  • 1 egg, beaten
  • For Filling:
  • 2/3 cup ricotta cheese
  • 6 1/2 oz cream cheese
  • 2 teaspoons grated lemon zest
  • 1 tablespoon lemon juice
  • 1/2 cup superfine sugar
  • 2 eggs, separated
  • 1/3 cup golden raisins
  • 1 beaten egg, for sealing
  • vegetable oil, for deep-frying
  • Confectioners' sugar
  • Fresh berries of your choice
5/5 (1 Votes)

Chocolate Fudge Pie

Chocolate Fudge Pie

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Directions Preheat oven to 425 degrees

  • 4 oz. unsweetened chocolate, cut into pieces
  • 5 oz. (10 Tbs.) butter
  • 2 large eggs
  • 2 large egg yolks
  • 1-3/4 C. sugar
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 1/2 C. flour
  • 1/4 C. orange juice (see note)
  • 2 Tbs. orange marmalade
  • 1 refrigerated unbaked pie crust, pressed into 9-inch pie pan Powdered sugar and whipped cream for serving
0/5 (0 Votes)

Chef Jim's Fish Coating

Chef Jim's Fish Coating

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Mix all ingredients together

  • 15 cups yellow cornmeal
  • 1-1/4 cups flour, white
  • 10 tbsp. lemon pepper
  • 20 tsp. salt
  • 10 tsp. onion powder
  • 5 tsp. paprika
  • 1/4 cup sugar
  • 1/4 cup dried thyme
  • 4 tsp. ground red pepper
  • 1/2 tsp. garlic powder
  • 5 cups instant potato flakes
  • 1-1/2 cups grated Parmesan cheese
  • 10 tbs minced fresh or dried parsley
  • 1 cup salt & vinegar potato chips,crushed (reduce salt above if used)
0/5 (0 Votes)

Creamy Oven Scrambled Eggs

Creamy Oven Scrambled Eggs

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1.Melt 3 tablespoons (45 mL) butter in a small saucepan set over medium heat

  • 3 tbsp
  • (45 mL) butter
  • 3 tbsp
  • (45 mL) all-purpose flour
  • 3/4 tsp
  • (4 mL) salt
  • 1-1/2 cups
  • (375 mL) table or half-and-half cream
  • 18 eggs
  • 2 tsp (10 mL) butter, at room temperature
0/5 (0 Votes)