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Recipes
Potato Biscuits
By JimMac, www.rovingculinarian.com
Directions Crumble yeast, adding salt, sugar and water
- 1 C. potato water
- 1/2 C. mashed potatoes
- 1/2 C. water, lukewarm
- 1/2 C. sugar
- 1 yeast cake
- 1 tsp. salt
- 4 1/2 C. flour
- 1/4 C. shortening
Hot Pepper Jelly Scalloped Corn
By JimMac, www.rovingculinarian.com
DIRECTIONS: Combine all ingredients
- INGREDIENTS:
- 16 oz. cream style corn
- 1/3 cup Chef Harv's Hot Pepper Jelly
- 1 cup cracker crumbs
- 2 beaten eggs
- 1/4 teaspoon paprika
- 1/4 cup chopped onion
- 3/4 cup diced American cheese
- 1 teaspoon salt
- 1 cup milk
Jim's Canned Corned Beef Stew
By JimMac, www.rovingculinarian.com
Put potatoes in cold broth/water and bring to a simmer
- 3 quarts beef broth (or chicken broth or water)
- 3 lbs baby red potatoes, washed and halved
- 1 medium onion, chopped
- 1 can corn niblets
- 1 large can diced tomatoes, drained
- 1 cup green peas
- 1 cup green beans
- 1 cup cut okra
- 1 cup diced carrots
- 1 cup bell pepper, chopped
- 1 cup celery, chopped
- 1 envelope dry French onion soup mix
- 2 cups shredded cabbage
- 1/4 teaspoon caraway seeds
- Salt and pepper to taste
- Use leftover vegetables in the stew
Beef Bone Gravy
By JimMac, www.rovingculinarian.com
In a hot oven (450-500F) roast all the bones for 15-20 minutes until sizzling and nicely browned
- To finish:
- At least 4 kilos (8-9 lbs.) fresh beef bones, including at least one marrow bone
- 1 kilo (2 lb.) fresh shin of beef, in one or two large pieces
- Stock vegetables, ie 4 large carrots, 4 leeks, 4 onions, half a head of celery
- 2 bay leaves
- sprig of thyme, if handy
- a few peppercorns
- 4 cloves garlic
- water or beef broth
- bottle red wine (e.g. Shiraz) or white wine
- salt, pepper
Banana Oatmeal Bread
By JimMac, www.rovingculinarian.com
1. Place all ingredients in the bread machine in the order suggested by the manufacturer
- 1 1/2 teaspoons salt
- 4 tablespoons dry buttermilk
- 1 cup quick-cooking oats
- 2 1/2 cups unbleached white flour (from hard wheat)
- 3 tablespoons brown sugar
- 1/3 cup steel cut oats, soaked in 1/3 cup boiling water until the mixture is at room temperature
- 1/4 cup water
- 1 extra-large egg
- 2 tablespoons vegetable oil
- 1 cup bananas, very ripe, mashed
- 1 tablespoon yeast
Green Chile Risotto
By JimMac, www.rovingculinarian.com
Preheat a burner on medium heat
- 2 cups Arborio rice (a must)
- 1-2 onions
- 4 cloves garlic
- 1 cup dry vermouth (or dry white wine)
- 2 quarts chicken broth (homemade is best but Swanson's works too)- heated
- butter and olive oil
- 1-2 cups finely chopped green chile
- 1 cup grated Parmigiano or Pecorino Romano
Homemade Ricotta
By JimMac, www.rovingculinarian.com
In a small pan, heat milk and heavy cream to 180°
- 1/2 cups organic whole milk
- have a cup organic heavy cream
- juice and zest of two lemons
- 1/4 teaspoon kosher salt
- 1/4 teaspoon sugar
Breakfast Bakes
By JimMac, www.rovingculinarian.com
Directions Preheat oven to 400 degrees F (200 degrees C)
- 3/4 pound breakfast sausage
- 1/8 cup minced onion
- 1/8 cup minced green bell pepper
- 1 (12 ounce) can refrigerated biscuit dough or puff pastry
- 3 eggs, beaten
- 3 tablespoons milk
- 1/2 cup shredded Colby-Monterey Jack cheese
Cucumber And Blue Cheese Salad
By JimMac, www.rovingculinarian.com
Directions Place the cucumber, tomato, celery, black olives, and blue cheese in a mixing bowl
- 1 cucumber, cubed
- 1 tomato, cubed
- 3 stalks celery, cubed
- 1 (3.25 ounce) can sliced black olives, drained
- 1/4 cup crumbled blue cheese
- 1/2 cup red wine vinegar
Pepper Jelly Vinaigrette
By JimMac, www.rovingculinarian.com
Directions Put all ingredients into a bowl and whisk until well mixed
- 1/2 cup(s) pepper jelly
- 1/2 cup(s) red wine vinegar
- 1 teaspoon(s) sambal chile paste
- 1 1/2 cup(s) canola oil
- Salt, to taste