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Recipes
Rose Petal Jam
By MJH
Clip and discard bitter white bases from the rose petals; rinse petals thoroughly and drain
- 1/2 pound pink or red edible rose petals*
- 2 cups granulated sugar, divided
- 4 1/2 cups water
- Juice of 2 freshly-squeezed lemons (approximately 1/2 cup)
- All roses that you intend to eat must be free of pesticides.
- Do not eat flowers from florists, nurseries, or garden centers.
- In many cases these flowers have been treated with pesticides not labeled for food crops.
- The tastiest roses are usually the most fragrant roses.
Russian Winter Salad
By MJH
Bring a pot of salted water to a boil, then add diced potatoes and carrots and cook until fork-tender
- 2 russet potatoes, peeled and diced
- 6 carrots, peeled and diced
- 1 can (15 oz) green peas, drained and rinsed
- 15 sweet gherkins, diced
- 1 pound salami, diced
- 1 cup mayonnaise
- 4 hard-boiled eggs, peeled
- 2 teaspoons salt
Kevins Heavenly Ham from Raglan Road - Downtown Disney
By MJH
Place loin of bacon in a large saucepan and cover with cold water
- Ingredients - Bacon
- For the bacon
- 900 g bacon loin (Canadian Back Bacon)
- 2 1/2 tbsp whiskey, Irish Mist
- 5 tbsp Honey
- 100 ml (3 1/2 fluid oz) cider
- 12 whole Cloves
- 1/4 stick (1 oz) butter
- 2 1/2 Tbsp Olive Oil
- 8 small Savoy cabbage leaves, trimmed down into cups
- Ingredients - Potato Cakes
- 1 lb Potatoes, well scrubbed
- 1 egg yolk
- 1/4 cup plain flour, plus extra for dusting
- Salt and freshly ground pepper
White Lady
By MJH
Pour all of the ingredients into a shaker, fill with ice, shake and strain into a chilled coupe glass
- The White Lady traces its lineage back to a drink named "Delilah", which included crème de menthe. In the late 1920's Harry, McElhone, first published a cocktail with this name in his book, “Harry’s ABC of Cocktails” White Lady using:
- 1.5 Ounce Tanqueray London Dry Gin
- 0.75 Ounce Orange liqueur
- 0.75 Ounce Lemon juice
- 1/6 Brandy
- 1/6 Creme de Menthe
- 2/3 Cointreau
Brussels Sprouts with Applewood Bacon
By MJH
Warm the bacon grease and olive oil in a skillet on medium heat and add the sliced Brussels sprouts
- 10 ounces Brussels sprouts, rinsed and thinly sliced
- 3 pieces of cooked Applewood bacon, chopped into bits
- 1 tablespoon bacon grease
- 1 tablespoon olive oil
- Salt and pepper to taste
Flavored Pasta Dough-Homemade
By MJH
Make the basic pasta dough Sift the flour onto a clean work surface and make a well in the center with your fist
- COLOR THE PASTA:
- 1 2/3 cups Italian “00” flour (or half Italian “00” flour and half Farina di Semola)
- 2 medium or large eggs
- 1 tablespoon olive oil
- A pinch of sea saltColor the pasta
- Spinach:
- Follow the Basic Pasta Dough recipe.
- Sift the flour onto a clean work surface.
- Next, puree 3/4 cup frozen cooked leaf spinach (squeezed to remove as much moisture as possible) in a food processor.
- Add it to the well in the flour.
- Continue as per the Basic Pasta Dough method.
- Tomato:
- Add 2 tablespoons tomato paste or sun-dried tomato paste to the well in the flour.
- Use 1 large egg instead of 2 medium ones.
- Continue as per the Basic Pasta Dough recipe.
- Beet Roast:
- 1 red beet until softened, about 45 minutes.
- Let cool.
- Peel and grate or puree in a food processor.
- Add 2 tablespoons grated cooked beet to the well in the flour.
- Use 1 large egg instead of 2 medium ones.
- Continue as per the Basic Pasta Dough recipe.
- Saffron:
- Soak 1 sachet of powdered saffron in 2 tablespoons hot water for 15 minutes.
- Strain the water, discarding the solids.
- Use 1 large egg instead of 2 medium ones and whisk with the vibrant saffron water before adding to the well in the flour.
- Continue as per the Basic Pasta Dough recipe.
- Herb:
- Add at least 3 tablespoons finely chopped fresh green herbs to the well in the flour.
- Black squid ink pasta:
- Add 1 sachet squid ink to the eggs and whisk to combine before adding to the flour. A little extra flour may be needed.
Bacon Weave BLT
By MJH
Makes: 4 hearty sandwiches
- 12 slices of bacon, halved crosswise
- 1/2 cup reduced-fat mayonnaise
- 1 tablespoon finely chopped tarragon
- 1 tablespoon fresh lemon juice
- Salt and freshly ground pepper to taste
- 8 slices multigrain sandwich bread, toasted
- 1 avocado, peeled, pitted and sliced
- 2 Persian or hothouse cucumbers, thinly sliced on the diagonal
- 1 medium tomato, thinly sliced
- 4 small Bibb lettuce leaves
- 1/2 cup mixed sprouts, such as radish, sunflower and alfalfa
Pie Filling Ice Cream
By MJH
Homemade Sweetened Condensed Milk: Add all ingredients to a blender and blend until well combined and smooth, scrap...
- 1 recipe homemade sweetened condensed milk (*recipe below), or 1 can sweetened condensed milk
- 2 cups half and half
- 1 1/2 about 1 1/2 cups cherry pie filling (or any flavor of choice)
- 1/2 teaspoon almond extract (optional)
- Homemade Sweetened Condensed Milk
- 1/2 cup hot water
- 1 tablespoon butter
- 1 cup dry non-instant powdered milk
- 1 cup granulated sugar
Red Velvet Waffles from Cake Mix with Cream Cheese Icing Drizzle
By MJH
Preheat a waffle iron. Prepare the cake mix according to the box directions
- 1 box Red Velvet Cake Mix, plus ingredients listed on the box
- 6 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 Tbsp milk or more depending on desired consistency of the icing
- Mixed fresh or frozen berries
Spooky Spider Cupcakes
By MJH
Adorable spider cupcakes start with already baked cupcakes in your favorite flavor and decorated with tinted frosti...
- 6 baked cupcakes of your choice, cooled
- Buttercream frosting, or one can of frosting
- Tip #133
- Candy melts in your choice of colors - such as orange, black and purple.
- Fondant to make eyes, or use candy eyes