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Recipes
Au Jus Gravy
By JAmero4702
Step 1 Combine the water, powdered beef base, chopped celery, chopped white onion, dried thyme, pepper and salt in...
- Things You'll Need
- 2 cups water
- 3 tbsp. powdered beef base
- 1/8 cup chopped celery
- 1/3 cup chopped white onion
- 1/2 tsp. dried thyme
- 1 tsp. ground black pepper
- 1/2 tsp. salt
- Saucepan
- Strainer
- Mixing bowl
- Tip
- Refrigerate leftover au jus immediately and consume it within 72 hours. Alternatively, you can freeze the au jus and use it within six months.
Chicken Asparagus Pasta
By JAmero4702
Directions Place asparagus in an ungreased 2-qt
- Ingredients
- 2/3 cup cut fresh asparagus (1-inch pieces)
- 4 teaspoons canola oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 ounces uncooked fettuccine
- 1/2 pound boneless skinless chicken breast, cut into 1/2-inch cubes
- 1 garlic clove, minced
- 2 tablespoons lemon juice
- 1 tablespoon grated lemon peel
- 1 tablespoon butter
- 2 tablespoons grated Parmesan cheese
Pasta Fazool
By JAmero4702
Sauticed garlic in 2-3 tablespoons of extra virgin olive oil until golden
- 2 large cans (1 lb. 12 oz) diced Italian tomatoes with olive oil, oregano and garlic
- 2-3 tablespoons extra virgin olive oil
- 2-3 garlic cloves
- 1 carton chicken broth
- 1 can cannellini beans, drain and rinsed
- 1 box ditalini pasta
- 1 cup red or white wine (optional)
- good grated cheese
Baked Ziti in Power Pressure Cooker
By JAmero4702
Add all ingredients to pot Seal and hit rice and risotto button
- 2 lbs frozen meatballs
- 4 lbs dry ziti
- 5 cups Marinara sauce
- 2 cups ricotta cheese
- shredded mozzarella cheese
Homemade Italian Sausage
By JAmero4702
1. In a large bowl, toss together thoroughly the pork butt, fatback, fennel, salt, black pepper, pecorino, red pepp...
- 6 pounds boneless pork butt, preferably, or shoulder, with its fat, coarsely chopped or ground
- 2 pounds pork fatback, rind removed and fat coarsely chopped or ground
- 6 tablespoons fennel seed
- 2 tablespoons salt if the pork fatback is salted, 3 to 4 tablespoons if using unsalted fatback
- 2 tablespoons freshly ground black pepper
- 1 1/2 cups freshly grated pecorino cheese
- 1 tablespoon red pepper flakes (optional)
- 1 cup dry red wine
- 25 About 25 feet of hog casing
Boston Market Dill Potato Wedges
By JAmero4702
Wash potatoes well and boil until soft, drain well on paper towels
- 7 or 8 new red potatoes
- 2 cloves Garlic, minced fine
- 1 stick Butter
- 1/2 tsp. Salt
- 1/2 tsp. Black Pepper
- 1/2 tsp. Celery Salt
- 2 tsp. crushed Dill
Crab Dip
By JAmero4702
Melt Butter, add cream cheese and mix until creamy
- 2 (8 oz) packages Cream Cheese
- 1/4 lb Butter
- 1 Tbs Tabasco
- 1 Tbs Horseradish
- 1 Tbs Onion Powder
- 2 Cans Minced Crabmeat
Fresh Peach Cobbler
By JAmero4702
Preheat oven to 375 degrees
- Batter:
- 5 Cups fresh sliced Peaches
- 3/4 Cup Sugar
- 2 Tbs Sugar
- 1/2 Tbs Flour
- 1/2 tsp Cinnemon
- 1/4 tsp Salt
- 1 tsp Vanilla
- 1 Tbs Butter of Margerine
- 1/4 Cup Water
- 1/2 Cup sifter Flour
- 1/2 Cup Sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 Tbs butter or margerine
- 1 egg slightly beaten
- Light or Whipped Cream
Emeril Lagasse's Simple Chicken Noodle Soup
By JAmero4702
Place chicken in a large stockpot or Dutch oven and cover with stock and water
- One 3- to 4-pound whole chicken
- 1 quart chicken stock or low-sodium chicken broth
- 2 quarts water
- 2 medium onions, quartered, plus 1/2 cup onions, diced
- 2 carrots, roughly chopped, plus 1/2 cup sliced carrots
- 2 celery stalks, roughly chopped, plus 1/2 cup small-diced celery
- 2 sprigs fresh thyme
- 5 or 6 parsley stems, plus 2 tablespoons chopped fresh parsley leaves
- 1 bay leaf
- 2 1/4 teaspoons salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 2 tablespoons vegetable oil
- 4 ounces whole button mushrooms, quartered
- 2 tablespoons unsalted butter
- 1/4 pound dried vermicelli noodles, broken into pieces
Herbed Rubbed Sirloin Tip Roast
By JAmero4702
1. In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, orega...
- 2 1/2 tsp paprika
- 2 tsp kosher salt
- 3/4 tsp garlic powder
- 1/4 tsp ground black pepper
- 1/4 tsp onion powder
- 1/4 tsp ground cayenne pepper
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 1 tbs and 1 tsp of olive oil
- 3 lb Sirloin Tip Roast