Jumping Jacques
Jalapeno Burgers
Ingredients:
1 pound ground beef
1 tablespoon cream
1/2 teaspoon salt
1/2 teaspoon pepper
4 teaspoons jalapeno nacho slices -- chopped
1 small onion (approximately 4 tablespoons) -- diced
1 clove garlic -- crushed
4 teaspoons Salsa Picante
1/2 cup Cheddar cheese -- shredded
Mix beef, onion, cream, garlic, salt, and pepper and form into 8 thin
patties. Top each of 4 patties with 1 teaspoon Salsa Picante, 1 teaspoon
Jalapeno Nacho Slices and 2 tablespoons cheese. Top with remaining 4
patties, press edges to seal in toppings. Grill over medium coals for 12
minutes. Turn once after 7 minutes.
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Lemon Chicken
Ingredients:
1 lb. boneless, skinless chicken breast
6 Tbsp. corn starch
2 Tbsp. flour
1 sliced lemon, for garnish
Lemon Sauce:
1/4 cup chicken broth
1 tsp. sesame oil (optional)
1/4 cup sugar
1 Tbsp. water
1/2 tsp. salt
2 tsp. corn starch
juice of 1 lemon (about 1/4 cup)
Marinade:
1/2 tsp. salt
2 tsp. rice wine or dry sherry
1 tsp. soy sauce
1 egg white
1/8 tsp. pepper
Directions: Cut the chicken breasts into thin slices.
Combine the marinade ingredients in a medium sized bowl. Add the chicken. Mix well. Let stand for 15 minutes.
Combine the ingredients for the lemon sauce in a small bowl. Mix well and set aside.
Heat a small amount of broth in a skillet over medium heat. Meanwhile, mix the 6 tbsp. of corn starch and the 2 tbsp. of
flour in a medium-sized bowl. Dip the chicken pieces in the flour mixture to coat. Brown the chicken in the broth. Continue adding more additional broth as needed to prevent burning. Remove the chicken, arrange
on a platter. Stir the lemon sauce into the hot pan. Bring to a boil. When the
sauce begins to thicken, add 1 tsp. sesame oil. Stir the sauce and pour over the chicken. If desired, garnish with the lemon slices. Serve immediately.
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Lime and Honey Broiled Chicken
Ingredients:
2 broiler-fryer chicken quarters
1/4 cup fresh lime juice
1 tablespoon butter-flavored margarine
1 teaspoon honey
1/4 teaspoon garlic powder
2 tablespoons white wine
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
In small saucepan, place lime juice, margarine, honey, and garlic powder.
Heat over high temperature until margarine melts, about 2 minutes. Add
white wine and stir to mix. Line a small baking pan (just large enough to hold chicken) with foil;
arrange chicken in pan, skin side up. Pour lime juice sauce over chicken
and let stand 5 minutes. Sprinkle with salt and pepper. Set oven temperature control at broil (450 F.) and arrange rack so chicken is about
5 inches from heat. Broil 15 minutes; turn chicken and spoon sauce from pan over chicken.
Broil about 15 minutes more or until fork can be inserted in chicken with
ease. Remove from oven; spoon sauce from pan over chicken and let stand
about 3 minutes.
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Lobster Newburg
Ingredients:
2 tablespoons butter
1 1/2 pounds lobster meat -- cut in large chunks
1 tablespoon paprika
1/2 cup dry sherry
1 cup light cream
1 cup Cream Sauce (your favorite)
1 Dash salt -- to taste
1 Dash black pepper -- to taste
Melt butter in a saucepan and add lobster meat. Sauté until meat is warmed
through. Add paprika and sherry. Continue to cook for two minutes. Add
fresh cream and cook until mixture is reduced by 1/4, add cream sauce and
stir gently until thoroughly blended. More or less cream sauce may be
used, depending on the thickness desired. Salt and pepper to taste. Serve
with toast points or rice pilaf.
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Mac & Cheese for Grown-Ups
Ingredients:
1 pound macaroni
1/4 cup butter
3 tablespoons all-purpose flour
2 cups chicken stock
1/4 cup sherry
1 cup heavy cream
1 cup Fontina cheese -- shredded
1/2 cup Gruyere cheese -- shredded
1/2 cup Emmenthaler cheese -- shredded
1/2 teaspoon thyme
1/8 teaspoon nutmeg
salt
cayenne pepper
1/4 cup bread crumbs
1/4 cup Parmesan cheese -- grated
Boil pasta according to package directions, undercooking slightly, and
drain. Melt butter, stir in flour, and cook one minute. Gradually whisk in
stock. Bring mixture to a boil and boil one to two minutes. Whisk in
sherry and cream and bring just to a boil. Remove from heat and stir in
Fontina, Gruyere, and Emmenthaler cheese until the cheese melts. Season
with thyme, nutmeg, salt, and pepper to taste. Pour into a 9" x 13" baking
pan. Sprinkle with bread crumbs and Parmesan cheese. Bake at 375 degrees
for 30 minutes.
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One Pot Pork
Chops
Ingredients:
7 pork chops
2/3 cup of water
6-8 small potatoes
6-8 carrots, split lengthwise and cut into 2" pieces
1 1/2 cans of tomato soup
2 tsp. Worchester sauce
1 tsp. salt
oil
Directions:
In a saucepan, brown the pork chops in just enough oil to coat the pan. Drain away the grease. Add the rest of the ingredients. Cover and simmer for about 45
minutes or until the vegetables are tender.
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Oriental Grilled Chicken
Ingredients:
2 boneless, skinless, chick breasts
1/2 cup soy sauce
2 teaspoons brown sugar
1/2 cup rice wine
1 tablespoon sesame oil
1 tablespoon scallions -- chopped
1 1/2 inch ginger root slice -- chopped
Cut chicken breasts in half. Mix remaining ingredients together in a
shallow pan large enough to hold breasts in one layer. Place breasts in
marinade, turning to coat and rubbing marinade into breasts. Marinate at
least one hour and as long as overnight. Grill chicken over hot coals or
under broiler. Strain marinade, bring it to a boil, and serve it with
chicken.
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Pan Poached Alaska Salmon Piccata
Ingredients:
1/2 cup water
2 teaspoons lemon juice
1/8 teaspoon chicken broth granules
2 4 ounce Alaska salmon steaks or fillets (4 to 6
1 ounce each)
1 tablespoon butter
1 tablespoon capers
Black pepper -- to taste
Chopped parsley -- for garnish
Cooked noodles -- optional
Bring water and lemon juice to a boil in medium-sized skillet. Stir in
chicken granules. Reduce heat to a simmer and place salmon steaks or
fillets in pan. Cover and simmer over low heat 10 minutes per inch of
thickness, measured at thickest part, or until fish flakes when tested
with a fork. Remove salmon from pan; keep warm. Boil remaining liquid in
pan until it reduces to approximately 1/4 cup. Whisk in butter and stir in
capers. Spoon sauce over fish. Season with pepper and sprinkle with
parsley. Serve on a bed of cooked noodles, if desired.
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Pecan Breaded Oysters
Ingredients:
2 vanilla beans -- split in half
1 medium cucumber -- peeled, seeded diced
4 ounces heavy cream
OR
4 ounces whipping cream
4 ounces unsalted butter
1 Pinch salt -- to taste
1 Pinch black pepper -- to taste
4 large plum tomatoes -- peeled, seeded, dice
5 ounces pecan halves
8 ounces flour
16 raw oysters -- reserve bottom shell
1 tablespoon butter or vegetable oil
The Sauce: To prepare sauce, combine first three ingredients and bring to
a boil. Reduce slightly, allowing vanilla flavor to come out. Whisk in butter. Season to taste. Add tomatoes and set aside.
The Oysters: To prepare oysters, grind pecans and flour in food processor,
making "pecan meal." Dredge oysters in pecan meal. Sauté in small,
nonstick pan with vegetable oil or butter for two minutes on each side
over high heat. Place four shells on each of four plates, spoon sauce into shells, and place one oyster on top of each.
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Pepper Steak
Ingredients:
1 lb. beef (round or sirloin)
2 Tbsp. shortening or oil
1/4 cup soy sauce
1-1/2 cup water
2 medium onions, cut into strips
2 bell peppers, cut into strips
2 Tbsp. cornstarch cooked rice
Directions: Cut steak into small strips or cubes. Brown in shortening or oil for about 5 minutes or until tender. Add the soy sauce and 1 1/4 cups of the water. Simmer for 10 minutes. Add the onions and simmer for 5 minutes. Add the bell peppers. Cook until tender. Mix the remaining 1/4 cup of water
with the cornstarch. Stir until no lumps remain. Add to the beef mixture. Allow it to continue simmering until the sauce thickens. Serve over a bed of warm rice.
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Pork Chops with Pesto Stuffing
Ingredients:
4 pork rib chops -- cut 1-1/4 " thick
1/2 cup firmly packed fresh basil leaves
1/4 cup snipped fresh parsley
1/4 cup grated Parmesan cheese
2 tablespoons pine nuts
1 clove garlic -- peeled and minced
3 tablespoons olive oil
3 slices white bread (3 to 4 slices) -- lightly toasted
2 tablespoons water
Salt and pepper -- to taste
With a sharp knife cut opening in the rib side of each chop. Insert knife
in each opening and cut a pocket without cutting through to other side of
chop. Set chops aside. Place basil, parsley, Parmesan cheese, pine nuts and garlic in blender container or food processor bowl. Blend or process about 30 seconds
or until finely chopped. With blender or food processor running, add 1
tablespoon olive oil. Transfer mixture to a small bowl; stir in bread pieces. Sprinkle water over bread mixture, tossing lightly to combine. Spoon about 1/2 cup stuffing mixture into each chop. In a large skillet, brown chops on each side in the remaining hot oil. Place chops in a large baking dish; sprinkle with salt and pepper. Bake, uncovered, in a 350 degree F oven for 45 minutes to 1 hour or until tender.
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Pork with Leeks and Egg-Lemon
Sauce
Ingredients:
3 1/2 lbs. of lean pork
4 1/4 lbs. of leeks
1 lb. of carrots
1/2 lb. of celery
a handful of fresh dill
8 oz. of red wine
salt and pepper
olive oil (just enough to cover the bottom of the pot)
2 eggs
the juice of 1-2 lemons
Directions: Wash the pork. Cut into serving sizes. Heat the olive oil in a deep pot and
sauté the meat until golden brown on the outside. To the meat add the wine, salt and pepper to season, and enough water to completely cover the meat. The meat should be well covered in liquid and when the cooking is done there should still be plenty of liquid -- at least enough to cover the meat. In the meantime, top and tail the leeks and discard any coarse leaves and then slice the leeks and wash very well. Wash, peel and slice the carrots. Wash and chop both the celery and the dill. When the meat is fully cooked through and tender, add the carrots, celery and the dill and cook for about 10 minutes. Then add the leeks and let
cook for another 20-30 minutes (depending on how tender you want your vegetables). Remove food from heat and after letting it cool down a little bit, add the egg and lemon sauce (directions follow).
Egg and Lemon Sauce Directions: Separate the egg whites from the yolk and then beat the egg whites until very stiff. Gradually add the yolks and then the lemon juice (amount should be according to taste) to the egg whites, stirring slowly. Add 5 or 6 tbsp. of broth from the pot to the egg and lemon sauce
and stir gently. Pour the egg and lemon sauce over the meal in the pot. Allow to
sit for a few minutes.
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Portuguese Pork
Roast
Ingredients:
1 pork roast
1 pkg. chourico or linguicia*
3 Tbsp. white vinegar
3 lg. carrots, peeled & cut in chunks
5 medium potatoes, peeled & chunked
1 lg. green & 1 lg. red pepper, sliced thin
2 garlic cloves, smashed
3 small onions, peeled and quartered
1 lg. can stewed tomatoes
Directions: Combine the meats, vinegar and peppers in a roaster pan. Add water until roast is halfway covered. Cover and bake 1 to 1 1/2 hours at 350 degrees F. Add the potatoes,
carrots & onions and let bake until the carrots are tender (but not mushy). Remove cover, top with stewed tomatoes and bake 20 minutes, uncovered, to brown the top of the roast. The meat will be extremely tender and will have the flavor of the chourico or linguicia (or any other
sausage that you decide to use). * Chourico and linguicia are spicy
Portuguese sausages. A milder type of sausage can also be used.
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Santa Fe Chicken
Sandwiches
Ingredients:
4 chicken breasts, boneless and skinless
1 large green pepper (sliced thinly)
1 large onion (sliced thinly)
olive oil to sauté the peppers and onions in
Marinade:
2 Tbsp. chili pepper
1 tsp. cumin
1 1/2 tsp. cayenne pepper
1/3 - 1/2 cup olive oil
1/3 cup vinegar
4 oz. spicy French dressing
1 tsp. onion powder
1/2 garlic powder
juice of 2 limes
Directions:
Marinate the chicken breasts for at least 3 hours in the marinade ingredients.
Either preheat the grill or the oven (to 425 degrees). Sauté the peppers and onions in the olive oil. Bake the chicken for 20-25 minutes, turning frequently and basting with the marinade. When the chicken is thoroughly cooked (no longer pink) serve with warm, toasted onion rolls or the roll of your choice. Some great condiments to serve with this recipe are: diced tomatoes; shredded cheeses; jalapeno peppers; red, yellow and green peppers; and red onions.
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Saucy Pork and
Peppers
Ingredients:
1 lb. pork tenderloin, cut into 1" cubes
2 medium sized tomatoes, cut into 8 pieces each
2 medium sized onions, cut into 8 pieces each
1 large red bell pepper, cut into 8 pieces
1 large green pepper, cut into 8 pieces
2 fresh limes
1/4 cup soy sauce
4 cloves garlic, crushed
1 Tbsp. olive oil
1 tsp. brown sugar
1 tsp. oregano leaves
1/2 tsp. thyme leaves
2-3 fresh parsley sprigs
1 bay leaf
dash of cayenne pepper
Directions: Remove the peel from the limes using a vegetable peeler.
Squeeze the juice from the limes into a bowl. Combine the lime juice and peel, soy sauce, garlic, oregano leaves, thyme leaves, cayenne pepper, parsley and bay leaf. Blend well. Place the pork cubes into a large plastic bag or non-metal
bowl. Pour the marinade mixture over the pork. Turn to coat. Seal the bag or cover the dish.
Toss several times to coat. Marinate for at least 2 hours or preferably
overnight. Remove the lime peel, parsley sprigs, and bay leaf from the marinade,
discard. Remove the pork from the marinade, reserve the marinade. Heat the oil in a large skillet over medium high heat. Add the
brown sugar and stir until brown and bubbly. Add the pork cubes to the oil.
Cook and stir for about 5 minutes until the pork is browned. Reduce the heat to low.
Add the onions, tomatoes, peppers and reserved marinade. Simmer for 10-15 minutes or until the pork is tender. Serves 4.
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Savory Bean Stew with
Polenta
Ingredients:
1 Tbsp. olive or vegetable oil
1 cup frozen vegetable seasoning blend (onions, celery, red and green bell peppers)
1 can (15 1/2 oz.) chick peas, rinsed and drained
1 can (15 oz.) pinto beans, rinsed and drained
1 can (15 oz.) Black beans, rinsed and drained
1 can (14 1/2 oz.) diced tomatoes with roasted garlic,
3/4 tsp. each dried thyme leaves and sage leaves
1/2 to 3/4 tsp. dried oregano leaves
3/4 cup vegetable broth or chicken broth, divided
1 Tbsp. all-purpose flour
Salt and ground black pepper
Polenta (recipe follows)
Directions: Heat the oil in a large saucepan over medium heat until hot.
Add the vegetable seasoning blend; cook and stir for 5 minutes. Stir in the beans, tomatoes, and herbs. Mix 1/2 cup vegetable broth and flour. Stir into bean mixture; bring to a boil. Boil, stirring constantly, 1 minute. Reduce
heat to low. Simmer, covered, for 10 minutes. Add the remaining 1/4 cup broth to stew. Season to taste with salt and pepper. While the stew is simmering, prepare the polenta.
Polenta Recipe:
Ingredients:
3 cups water
3/4 cup yellow cornmeal
3/4 tsp. salt
Ground white pepper to taste
Directions: Bring the water to a boil. Reduce heat to medium; gradually
stir in cornmeal and salt. Cook 5 to 8 minutes, stirring constantly, or until cornmeal thickens and holds its shape, but is still soft. Season to taste with pepper. Spread polenta on bottom of bowl and top with the soup.
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Savory Mushroom-Stuffed Steak
Ingredients:
3 pound beef top sirloin steak -- boneless, cut in two
1 tablespoon olive oil
1 cup fresh mushrooms -- finely chopped
1/4 cup minced shallots
OR
1/4 cup minced green onions
1 tablespoon dry red wine
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
Heat oil in heavy nonstick skillet over medium-high heat. Add mushrooms
and shallots; cook 4 to 5 minutes or until vegetables are tender, stirring
occasionally. Add wine and cook until evaporated. Stir in salt, thyme, and
pepper. Remove from heat; cool thoroughly. Meanwhile, trim excess fat from
beef top sirloin steak. To cut pocket in steak, make horizontal cut
through center of steak, parallel to surface of meat, approximately 1 inch
from each side. Cut to, but not through, opposite side. Spoon cooled
stuffing into pocket, spreading evenly. Secure opening with wooden picks.
Place steak on rack in broiler pan so surface of meat is 4 to 5 inches
from heat. Broil 26 to 32 minutes for rare to medium, turning once. Place
on warm serving platter. Cover with aluminum foil tent and allow to stand
10 to 15 minutes. Remove wooden picks. Trim excess fat from steak; carve
steak into 1/2-inch thick slices.
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TURKEY OR CHICKEN
ENCHILADAS
Ingredients:
1/2 cup chopped onion
1 tsp minced garlic
2 Tbs. margarine
1 small can sliced ripe olives- drained
14 cup chopped green chilies (you can use canned ones)
1/2 cup sour Cream (or you can use plain yogurt)
1 can Cream of Chicken soup - undiluted
1/2 cup milk
1 1/2 cup cubed cooked turkey or chicken
12 cup shredded cheese
10 Tortillas )small ones)
Sauté onions with garlic and margarine. Add olives and green chilies.
Stir in sour cream, cream of chicken soup and milk. Reserve 3/4 cup sauce, fold in turkey and
cheese. Fry tortillas or heat in microwave. Fill tortillas with mixture. Put in 8' x 12" pan, pour more sauce over top. (3/4 cup reserve)
Sprinkle with grated cheese. Bake at 350 decrees for 30 minutes.
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