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Hot Sauced Fried Chicken

Hot Sauced Fried Chicken

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Put the chicken in a large mixing bowl, add the hot sauce, buttermilk, salt, and pepper, and stir to coat evenly

  • 1 chicken fryer (about 4 1/2 pounds), cut into 10 pieces
  • 1/2 cup hot sauce
  • 1/2 cup buttermilk
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups vegetable oil
  • 2 cups bleached all-purpose flour
  • 1 tablespoon Creole Seasoning
0/5 (0 Votes)

Pepper Jelly Glazed Carrots

Pepper Jelly Glazed Carrots

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Preparation Combine carrots and chicken broth in a skillet over medium high heat

  • 1 (2-pound) package baby carrots $
  • 1 (10 1/2-ounce) can condensed chicken broth, undiluted $
  • 2 tablespoons butter or margarine $
  • 1 (10 1/2-ounce) jar red pepper jelly
0/5 (0 Votes)

Memphis Mustard Cole Slaw

Memphis Mustard Cole Slaw

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"This is a very tangy slaw from "Raichlen on Ribs'' by Steve Raichlen

  • 3 tablespoons Dijon mustard
  • 3 tablespoons sugar
  • 3 tablespoons distilled white vinegar ( or more)
  • 3 tablespoons vegetable oil
  • 1 tablespoon hot sauce, such as Texas Pete
  • coarse salt ( kosher or sea)
  • fresh ground black pepper
  • 1/2 large green cabbage, cored and cut into 1-inch pieces ( for about 4 cups finely chopped)
  • 1 medium carrots, peeled
0/5 (0 Votes)

Pepper Jelly Glazed Chicken

Pepper Jelly Glazed Chicken

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Directions Preheat the oven to 350 degrees F (175 degrees F)

  • 4 bone-in chicken breast halves, with skin
  • 1/3 cup red pepper jelly
  • 1/3 cup Dijon mustard
  • 1/3 cup honey
0/5 (0 Votes)

Salt-Crusted Baked Potato

Salt-Crusted Baked Potato

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Preheat oven to 350° Wash and dry potatoes, leave skin on Poke potatoes with fork Pour olive oil ont...

  • 4-6 Large Baking Potatoes
  • 1/4 Cup Extra Virgin Olive Oil
  • 1/4 to 1/2 Cup Kosher Salt
0/5 (0 Votes)

Potato Kibbeh

Potato Kibbeh

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Put the bulgur wheat in a bowl I and cover with boiling water

  • 6 oz/175 g bulgur wheat
  • 2 cups diced mealy potatoes
  • 2 medium eggs
  • 2 tbsp butter, melted
  • pinch of ground cumin
  • pinch of ground coriander
  • pinch of grated nutmeg
  • salt and pepper
  • vegetable oil, for deep-frying
  • parsley sprigs to garnish salad
  • 6 oz/175 g ground lamb or beef
  • 1 small onion, chopped
  • 1 tbsp pine nuts
  • 1 oz/25 g dried apricots, chopped
  • pinch of grated nutmeg
  • pinch of ground cinnamon
  • 1 tbsp chopped fresh cilantro
  • 2 tbsp lamb or beef stock
4.3/5 (12 Votes)

Dutch Vegetable Whip

Dutch Vegetable Whip

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Place all ingredients (except parsley) in pressure cooker, cook 3 minutes at 15 pounds of pressure

  • 3 c. diced potatoes
  • 1 c. diced carrots
  • 1 tart apple, peeled and sliced
  • 1/2 onion, sliced
  • 1 c. water
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • 2 tbsp. butter
  • 1 tsp. chopped parsley
0/5 (0 Votes)

Chinese Pasta

Chinese Pasta

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Directions Bring a large pot of lightly salted water to a boil

  • 1 (8 ounce) package spaghetti
  • 1 tablespoon vegetable oil
  • 1/2 onion, chopped
  • 1 egg
  • 3 1/2 ounces ground pork
  • salt and pepper to taste
  • white sugar to taste
  • 1/2 tablespoon chile sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon tomato puree
  • 1/2 red bell pepper, chopped
  • 1/4 cup chopped green onions
4/5 (1 Votes)

Slow Cooker German Goulash

Slow Cooker German Goulash

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Anna's In a large skillet, heat oil over medium heat

  • 2 Tbsp oil
  • 2 onions, chopped
  • 2 medium red bell peppers, chopped
  • 4 cloves garlic, minced
  • 3 lb boneless beef chuck, cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 1 tsp dried marjoram
  • 1 tsp caraway seeds
  • 1 Tbsp sweet paprika
  • 1/2 cup white wine
  • 4 Tbsp tomato paste
  • 1 cup beef broth
  • 1 1/2 cups water
  • Salt and pepper
  • 2 Tbsp chopped fresh parsley
  • Sour cream
0/5 (0 Votes)

Choco Flan Cake

Choco Flan Cake

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Put an oven rack in the middle of the oven and preheat to 350 degrees F

  • For the cake:
  • 12-cup capacity Bundt pan
  • Softened butter, to coat pan
  • 1/4 cup cajeta or caramel sauce
  • 10 tablespoons butter, room temperature
  • 1 cup sugar
  • 1 egg, room temperature
  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/3 cup cocoa powder
  • 1 1/4 cups buttermilk
  • For the flan:
  • 1 (12-ounce) can evaporated milk
  • 1 (14-ounce) can sweetened condensed milk
  • 4 ounces cream cheese, room temperature
  • 3 eggs
  • 1 tablespoon vanilla extract
  • For garnish:
  • 1/4 cup cajeta or caramel sauce
  • 1/4 cup chopped pecans
5/5 (1 Votes)