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Buttermilk Battered Fried Fish

Buttermilk Battered Fried Fish

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Sprinkle both sides of fish with salt and pepper

  • 2 pounds fish fillets or steaks
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • 1 egg
  • 1 Tbsp. water
  • 1 cup all-purpose flour, cornmeal, or fine dry bread crumbs
  • 2 Tbsp. SACO Buttermilk Blend
  • Solid Vegetable Shortening
4/5 (1 Votes)

Haupia

Haupia

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Mix 2 cups water with cornstarch

  • Coconut Milk, 2 each 16 oz cans
  • Water, 3 cups
  • Cornstarch, 6 oz - 3/4 cups
  • Sugar, 1 cup
0/5 (0 Votes)

Achiote Paste

Achiote Paste

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1. With a spice grinder, grind the annatto seeds, cumin seeds, peppercorns, allspice berries, and cloves to a fine ...

  • 5 tablespoons achiote (annatto) seeds
  • 2 teaspoons cumin seeds
  • 1 tablespoon black peppercorns
  • 8 whole allspice berries
  • 1/2 teaspoon whole cloves
  • 3 habanero peppers, seeded
  • 1/2 cup orange juice
  • 1/2 cup white vinegar
  • 8 cloves garlic
  • 2 tablespoons salt
  • 5 lemons, juiced
  • 1 teaspoon premium tequila
0/5 (0 Votes)

Zucchini and Cheese Enchiladas

Zucchini and Cheese Enchiladas

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Directions For the sauce: Sauté onion and garlic in oil

  • Enchilada sauce:
  • 8 corn tortillas
  • Olive oil
  • 2 med. zucchini, sliced
  • 1/4 C. onion, chopped
  • 1 sm. can green chili
  • 1 can whole pitted black olives
  • 1/2 to 3/4 lb. Monterey Jack cheese
  • 1/2 C. onion, chopped
  • 1 clove garlic, minced
  • 1 Tbs. olive oil
  • 1/2 C. vegetable or chicken stock
  • 1 C. tomato puree
  • 2 tsp. chili powder add more if desired to suit taste
  • 1 tsp. cumin
  • Salt and pepper, to taste
0/5 (0 Votes)

Western Omelet

Western Omelet

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Directions Use a 4-5 quart crock-pot

  • 1 32-oz. bag frozen hash brown potatoes
  • 8-10 oz. lean ham, cubed
  • 1 med. onion, chopped
  • 3 C. shredded cheddar cheese
  • 12-14 eggs
  • 1 1/4 C. milk
  • 1 1/2 tsp. salt, to taste
  • 1 tsp. pepper, to taste
0/5 (0 Votes)

Judy's Microwave Peanut Brittle

Judy's Microwave Peanut Brittle

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Method: Stir first four ingredients together in an 8-cup measuring cup or very large microwave-safe bowl

  • 1 cup raw peanuts, pecans or cashews
  • 1 cup white sugar
  • 1/2 cup corn syrup
  • pinch of salt
  • 1 t butter
  • 1 t vanilla
  • 1 t baking soda
0/5 (0 Votes)

Creole Mustard

Creole Mustard

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Place the vinegar, crushed red pepper, and garlic into a small saucepan, bring to a boil

  • 1/2 Cup Distilled White Vinegar
  • 1/2 tsp Crushed Red Pepper
  • 2 Cloves Garlic, chopped
  • 1/2 Cup Brown Mustard Seeds, crushed
  • 1 Tbsp Freshly Grated Horseradish
  • Pinch Cayenne Pepper
  • Pinch Ground Allspice
  • 1 tsp Kosher Salt
  • 1 tsp Granulated Sugar
  • 1 tsp Steen’s 100% Pure Cane Syrup
  • 4 Tbsp Coleman’s Mustard powder
  • 1 small canning jar with lid, sterilized
4.2/5 (5 Votes)

Mexican Stacked Enchilada Casserole

Mexican Stacked Enchilada Casserole

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Add the chicken to a large stockpot, cover with water and add a large pinch of salt

  • Chicken Gravy:
  • Ingredients
  • 4 Tyson boneless, skinless chicken breasts
  • Morton Salt
  • 1 cup canned green chiles, chopped and drained
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • 1 cup Daisy sour cream
  • 1/2 teaspoon McCormick cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Pam Cooking spray
  • Twenty-four 6-inch Mission corn tortillas
  • 3 cups Kraft shredded Cheddar
  • 6 tablespoons Land o Lakes butter
  • 6 tablespoons Gold Medal all-purpose flour
  • 1 cup College Inn chicken stock
  • 1 cup TruMoo milk
  • Salt and pepper
0/5 (0 Votes)

Classic Interstate Meatloaf

Classic Interstate Meatloaf

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DIRECTIONS: In a skillet melt butter over medium heat

  • 3 tablespoons unsalted butter
  • 2 cups finely chopped onion
  • 1 bell pepper finely chopped
  • 1 celery rib finely chopped
  • 1 teaspoon dried thyme crumbled
  • 2 pounds ground beef
  • 1/2 cup rolled oats
  • 2/3 cup ketchup
  • 2 eggs beaten
  • 2 teaspoons salt
  • 1 1/2 teaspoon black pepper
  • 4 slices bacon halved crosswise
0/5 (0 Votes)

Mexican Lasagna

Mexican Lasagna

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Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray

  • 1/2 lb bulk spicy pork sausage
  • 1/2 lb ground beef round
  • 1 can (15 oz) ranch-style pinto beans, drained
  • 1 can (10 oz) diced tomatoes with green chiles, drained
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (10 3/4 oz) condensed cream of celery soup
  • 1 can (10 3/4 oz) condensed cream of mushroom soup
  • 1 can (10 oz) enchilada sauce
  • 9 soft corn tortillas (6 inch)
  • 2 cups shredded sharp Cheddar cheese (8 oz)
  • 2 cups shredded Monterey Jack or pepper Jack cheese (8 oz)
  • 1 medium tomato, chopped (3/4 cup)
  • 4 medium green onions, chopped (1/4 cup)
  • 1 medium avocado, chopped
  • Sour cream, if desired
  • Fresh cilantro leaves, if desired
  • 1 fresh jalapeño, chopped
4.6/5 (10 Votes)