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Recipes
Sweet Cherry Cobbler
By jacksrecipes
Put oven rack in middle position and preheat oven to 425�F
- Although fresh dark sweet cherries are available in June, we believe they're best eaten out of hand. This cobbler makes great use of frozen... more �
- Ingredients
- For filling
- 3 * 3 cups frozen dark sweet cherries (14 oz; not thawed)
- 1/4 * 1/4 cup sugar
- 2 * 2 teaspoons cornstarch
- * Scant 1/4 teaspoon cinnamon
- For topping
- 3/4 * 3/4 cup all-purpose flour
- 1 * 1 tablespoon sugar
- 1/4 * 1/4 teaspoon baking soda
- 1/4 * 1/4 teaspoon baking powder
- 1/8 * 1/8 teaspoon salt
- 1 1/2 * 1 1/2 tablespoons cold unsalted butter, cut into small bits
- 1/3 * 1/3 cup well-shaken low-fat buttermilk
Poached Cod & Green Beans with Pesto
By jacksrecipes
Heat oil in a large skillet over medium-high heat
- 1 tablespoon extra-virgin olive oil
- 1 pound green and/or yellow wax beans, trimmed
- 3/4 cup thinly sliced shallot
- 1 1/4 pounds cod (see Tip), cut into 4 portions
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 1/2 cups low-sodium chicken broth or “no-chicken” broth
- 1/4 cup prepared pesto
- Lemon wedges for serving
Old-Fashioned Crumb Cake
By jacksrecipes
Make dough: Stir together yeast, 1/4 cup warm milk, and 1 tablespoon sugar in bowl of mixer until yeast is dissolv...
- For cake:
- 1 * 1 (1/4-ounces) package active dry yeast (2 1/2 teaspoons)
- 1 * 1 cup warm whole milk (105115�F)
- 1/2 * 1/2 cup plus 1 tablespoon sugar
- 1 * 1 tablespoon fresh lemon juice
- 3 3/4 * 3 3/4 cups plus 2 tablespoons all-purpose flour
- 1 1/2 * 1 1/2 teaspoons salt
- 2 * 2 large eggs, at room temperature for 30 minutes
- 1 1/2 * 1 1/2 teaspoons vanilla
- 1 1/2 * 1 1/2 sticks (3/4 cup) unsalted butter, cut into tablespoon pieces and softened slightly
- For crumb topping:
- 1 1/2 * 1 1/2 cups all-purpose flour
- 3/4 * 3/4 cup sugar
- 1 1/2 * 1 1/2 teaspoons cinnamon
- 1 1/2 * 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into small pieces
- 1 * 1 teaspoon vanilla
- * Special equipment: a stand mixer fitted with paddle attachment
Chicken Curry with Cashews
By jacksrecipes
Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, gar...
- 1/2 * 1/2 stick (1/4 cup) unsalted butter
- 2 * 2 medium onions, finely chopped (2 cups)
- 2 * 2 large garlic cloves, finely chopped
- 1 * 1 tablespoon finely chopped peeled fresh ginger
- 3 * 3 tablespoons curry powder
- 2 * 2 teaspoons salt
- 1 * 1 teaspoon ground cumin
- 1/2 * 1/2 teaspoon cayenne
- 1 * 1 (3 1/2- to 4-pound) chicken, cut into 10 serving pieces
- 1 * 1 (14.5-ounce) can diced tomatoes
- 1/4 * 1/4 cup chopped fresh cilantro
- 3/4 * 3/4 cup cashews (1/4 pound)
- 3/4 * 3/4 cup plain whole-milk yogurt
- * Accompaniment: cooked basmati or jasmine rice
- * Garnish: chopped fresh cilantro
Orange-Soy-Braised Pork Ribs
By jacksrecipes
active time: 30 min total time: 3 hr A long, slow braise is the secret to tender meat that falls off the bone
- 4 * 4 pounds country-style pork ribs
- 1/2 * 1/2 teaspoon salt
- 1 1/2 * 1 1/2 cups fresh orange juice
- 1/2 * 1/2 cup soy sauce
- 2 * 2 tablespoons sugar
- 2 * 2 tablespoons finely chopped peeled fresh ginger
- 1 * 1 tablespoon minced garlic (3 cloves)
- 1/2 * 1/2 teaspoon coarsely ground black pepper
- * Special equipment: an 11- by 17-inch flameproof roasting pan
Butterflied Baked Shrimp
By jacksrecipes
Recipe courtesy Wolfgang Puck, 2003
- 2 cups fresh bread crumbs
- 16 extra large shrimp, peeled and deveined, tails left on
- Freshly ground black pepper
- Salt
- 2 tablespoons chopped fresh oregano leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh basil leaves
- 1 tablespoon chopped garlic
- 4 ounces butter, melted
- 4 cups arugula, cleaned
- 2 tablespoons extra-virgin olive oil
- 1/2 lemon, juiced
- Lemon wedges, as garnish
Mexican Seafood Cocktail
By jacksrecipes
Stir together Clamato juice, ketchup, lime juice, hot sauce, salt, onion, and cilantro in a large bowl, then gently...
- 1 1/2 * 1 1/2 cups chilled Clamato juice, or 1 cup tomato juice and 1/2 cup bottled clam juice
- 1/4 * 1/4 cup ketchup
- 1/4 * 1/4 cup fresh lime juice
- 1 * 1 teaspoon hot sauce such as Tabasco
- 1 * 1 teaspoon salt, or to taste
- 1/2 * 1/2 cup finely chopped white onion
- 1/4 * 1/4 cup chopped fresh cilantro
- 1 * 1 firm-ripe California avocado, peeled, pitted, and cut into small chunks
- 1/2 * 1/2 lb fresh lump crabmeat (1 cup), picked over
- 1/4 * 1/4 lb cooked baby shrimp
- * Accompaniment: oyster crackers or saltines (optional)
Cowboy Christmas Breakfast
By jacksrecipes
active time: 30 min total time: 1 1/2 hr Put oven rack in middle position and preheat oven to 375�F
- 1/2 * 1/2 stick (1/4 cup) unsalted butter, softened, plus additional for greasing baking dish
- 1 * 1 (1-lb) package bulk breakfast sausage (not links)
- 1 * 1 (15-inch-long) loaf Italian bread (about 4 inches wide)
- 1 * 1 garlic clove, chopped
- 2 * 2 dozen large eggs
- 1 * 1 cup whole milk
- 2 * 2 teaspoons salt
- 1 * 1 teaspoon black pepper
- 1 * 1 large bunch scallions, chopped (1 1/4 cups)
- 1/4 * 1/4 lb sharp Cheddar, coarsely grated (1 cup)
Mustard Crusted Rack of Lamb
By jacksrecipes
Recipe courtesy Emeril Lagasse, 2003
- 1 rack of lamb, trimmed (about 1 1/2 pounds)
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoons vegetable oil
- 2 tablespoons Dijon mustard
- 2 teaspoons minced garlic
- 1/4 cup seasoned bread crumbs
- 1 tablespoon grated Parmesan
- Fig Chutney, recipe follows, optional
Marinated Chicken Breasts
By jacksrecipes
From Food Network Kitchens
- 1 to 2 tablespoons vinegar, like cider, balsamic, or red wine
- 2 to 3 teaspoons dried herbs, like thyme, oregano, rosemary, or crumbled bay leaf
- 1 to 2 tablespoons mustard, whole grain or Dijon
- 1 to 2 teaspoon garlic or onion powder, optional
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 boneless, skinless chicken breast, each about 6 ounces