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Mardi Gras King Cake

Mardi Gras King Cake

By

Combine the yeast and granulated sugar in the bowl of a stand mixer fitted with a dough hook

  • 1-1/2 sticks (6 ounces) unsalted butter, melted
  • 1 cup warm milk (about 110°F)
  • 5 large egg yolks, at room temperature
  • 4 1/2 cups bleached all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon grated lemon zest
  • 1 teaspoon vegetable oil
  • 1 pound cream cheese, at room temperature
  • 4 cups confectioner's sugar
  • 1 plastic king cake baby or a pecan half
  • 5 tablespoons milk, at room temperature
  • 3 tablespoons fresh lemon juice
  • Purple-, green-, and gold-tinted sugar sprinkles
4.4/5 (17 Votes)

Shrimp in Tomato Cream Sauce

Shrimp in Tomato Cream Sauce

By

Heat a large heavy skillet over medium heat

  • 1 Tablespoon olive oil
  • 3 shallots, minced (or 1/2 cup minced sweet onion)
  • 4 cloves garlic, peeled and minced (or pressed for stronger flavor)
  • 1/2 cup Lambrusco (sweet red wine)
  • 6 Roma tomatoes (or 3 medium tomatoes), chopped
  • 1/2 teaspoon dried oregano (crushed to release flavor)
  • 1/4 teaspoon dried basil
  • 1 cup heavy cream
  • 1 pound large raw shrimp (31 to 40 count), peeled and deveined
  • 1 Tablespoon chopped fresh basil
  • 1/4 cup grated Parmesan cheese
  • Salt and freshly ground pepper to taste
  • Angel hair pasta, cooked al dente
0/5 (0 Votes)

Meatless Mincemeat in the Pressure Cooker

Meatless Mincemeat in the Pressure Cooker

By

Serve this mincemeat as a chutney or use as a filling in a mincemeat pie that's succulent enough to be a special oc...

  • YIELDS 2 QUARTS
  • 1/2 cup butter
  • 2 cups light brown sugar, lightly packed
  • 2 cups fresh apple cider
  • 1 medium orange
  • 1 cup raisins
  • 1 cup dried currants
  • 8 ounces dried figs
  • 6 ounces dried apricots
  • 2 medium cooking apples
  • 2 Bosc pears
  • 1/3 cup and 1/4 cup brandy, divided
  • 1/3 cup dark rum
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • Mincemeat Without Alcohol
  • To make mincemeat without alcohol, replace 1/3 cup of the brandy and the rum with cider. Reduce the amount of brown sugar to 1 1/2 cups. Then, after you've ladled the mincemeat into the jars, top each jar with 2 tablespoons of honey instead of the brandy.
5/5 (1 Votes)

Southern Fried Cornbread

Southern Fried Cornbread

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Combine first 4 ingredients together in a bowl, mixing well

  • 2/3 cup cornmeal
  • 1/3 cup self rising flour
  • 1/3 cup low fat buttermilk
  • 1 large egg
  • oil for frying
4.4/5 (25 Votes)

Potato Puff

Potato Puff

By

A nice change from mashed potatoes that can be prepared a couple of hours ahead, put into muffin tins and refrigera...

  • 2 cups mashed potatoes
  • 2 Tablespoons butter
  • 1 cup milk
  • 2 eggs
  • salt and pepper
4.5/5 (22 Votes)

Blueberry Cobbler

Blueberry Cobbler

By

Preheat the oven to 375 degrees F

  • 2 pints blueberries (about 5 cups)
  • 1 cup plus 2 teaspoons flour
  • 5 tablespoons plus 2 teaspoons sugar
  • 1 teaspoon kirsch
  • 1/2 teaspoon finely grated lemon zest
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter
  • 1/2 cup plus 1 tablespoon milk
  • Vanilla ice cream, for serving
0/5 (0 Votes)

Deep Fried Ravioli

Deep Fried Ravioli

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Deep fry commercial ravioli at 350 degrees until brown and crispy

  • prepared fresh ravioli, thawed if frozen, and well drained
  • Ranch dressing
4.5/5 (2 Votes)

Stuffed Game Hens from New Orleans

Stuffed Game Hens from New Orleans

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Stuffing: Heat the butter in a pan and add spinach, garlic, mushrooms and vermouth

  • STUFFING
  • 3 tb Butter, clarified
  • 1 c Spinach, blanched, drained
  • 2 Garlic, cloves
  • 1/2 lb Mushrooms, sliced
  • 1/4 c Wine, vermouth, dry
  • 1/4 c Cream
  • 1/2 c Crumbs, bread
  • HENS
  • 4 lg Hens, Cornish, boned
  • 1/2 ts Salt
  • 1 ts Juice, lemon
  • 4 sl Bacon
  • 8 oz Butter, clarified
  • SAUCE
  • Drippings, from birds
  • 1/4 c Wine, white
  • 1 ts Shallots, minced
  • 1 ts Garlic, minced
  • 1 ts Onions, green, minced
  • 1/4 c Cream
  • 4 tb Butter
0/5 (0 Votes)

Red Cabbage Stuffed Pork Loin with Bavarian Mustard Sauce

Red Cabbage Stuffed Pork Loin with Bavarian Mustard Sauce

By

Bavarian mustard seasoned roasted pork loin stuffed with German flavors of pumpernickel, red cabbage, and raisins

  • 3 slices German pumpernickel bread 8 ounces
  • 3 tablespoons unsalted butter
  • 1/2 cup diced onion
  • 2 cloves garlic minced
  • 1-1/2 cups German red cabbage well drained
  • 1/2 cup golden raisins
  • 3/4 teaspoon Salt divided
  • 1 teaspoon freshly ground pepper divided
  • 4 pounds boneless pork loin roast
  • 6 tablespoons Bavarian mustard
  • 1-1/2 cups canned chicken broth divided
  • 1/2 cup dry German Riesling or other dry white wine
  • 2 tablespoons all-purpose flour
0/5 (0 Votes)

Caper Sauce

Caper Sauce

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Method: Line up all the ingredients and mix gently

  • 1-1/2 cups hollandaise sauce
  • 2 t drained capers, coarsely chopped
  • 1 t very finely chopped parsley
5/5 (1 Votes)