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Recipes
Hunan Spicy Ribs
By Jaymers
1. Fill your stockpot with water
- STOCK:
- 6 cups Water
- 3 cloves of garlic Sliced
- 1 knob of ginger sliced
- 1 small handful green onion (ends only)
- 1 stick cinnamon stick
- 3 star anise
- 1 1/2 c light soy sauce
- 1 1/2 c Shoaxing wine (Chinese cooking wine)
- 75 g Chinese rock sugar
- MARINADE/SPICE COATING:
- 1 tablespoon Shaoxing wine or good medium-dry sherry
- 1/2 teaspoon salt
- 1 teaspoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon potato starch or cornflour
- 1 3/4 cups peanut oil
- 2 teaspoons minced ginger
- 1 tablespoon finely chopped garlic
- 3 fresh red chilies, seeded and finely chopped
- 2 to 4 teaspoons dried chili flakes
- 2 tablespoons cumin seeds
- Salt
- 2 spring onions, green parts only, finely sliced
- 1 teaspoon sesame oil
Spiced Lamb Burger
By Jaymers
1. Using a fork, mix lamb, onion, parsley, coriander, cumin, cinnamon, salt and pepper
- 1 pound ground lamb, preferably shoulder
- 1 medium onion, very finely chopped
- 1/3 cup chopped fresh flat-leaf parsley
- 1/4 tbsp ground coriander
- 1 1/2 tsp ground cumin
- pinch ground cinnamon
- 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- olive oil, plus more for grilling
- 4 medium pita breads with pockets
Black Sesame Dumplings (Tang Yuan)
By Jaymers
1. Lightly toast the black sesame seeds over medium fire until you smell the aroma of the black sesame seeds
- 8 oz. glutinous rice (sticky rice) flour
- 180 ml water (3/4 cup water)
- 1/4 cup black sesame seeds
- 1/4 cup sugar
- 1/2 stick unsalted butter (1/4 cup or 4 tablespoons)
Crescent- Wrapped Asparagus with Proscuitto
By Jaymers
1. Heat oven to 450. 2. Trim asparagus spears
- 4 ounces thinly sliced proscuitto
- 30 asparagus spears
- 1 tube Pilsbury dough
Spiced Mini Burgers With Couscous Salad
By Jaymers
1.Place the couscous in a large bowl and pour 1½ cups hot tap water over the top
- 1 10-ounce box couscous (1 1/2 cups)
- 1 pound ground beef
- 1 1/2 teaspoons ground cumin
- 1 1/2 tablespoons dried oregano
- kosher salt and black pepper
- 4 tablespoons extra-virgin olive oil
- 6 scallions, sliced
- 4 plum tomatoes, quartered
- 1 seedless cucumber, cut into half-moons
- 3 tablespoons fresh lemon juice
- 1 8-ounce container hummus (optional)
Lemon Pepper Shrimp
By Jaymers
1. Heat a large skillet over medium high heat for one minute
- 1 lb peeled and deveined shrimp
- 1 tbsp evoo
- 1/2 tbsp butter
- 1/4 C Sauvignon Blanc
- 2 tsp fresh lemon juice
- 1 tsp lemon zest
- salt and pepper to taste
- 1 tsp fresh cilantro
Perfect Pumpkin Soup
By Jaymers
1. In a large saucepan, cook onion, carrot, and ginger in hot oil over medium heat about 8 minutes or until vegetab...
- 2 medium onions, sliced
- 2 medium carrots, cut into 1/4-inch slices
- 1 tablespoon grated fresh ginger
- 1 tablespoon olive oil
- 3 cups water
- 1 14 ounce can chicken broth
- 1 15 ounce can pumpkin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- 1/2 cup dairy sour cream
- Ground nutmeg
- Purchased sweet potato chips (optional)
Tzatziki
By Jaymers
1. Grate cucumbers. 2
- 2 medium cucumbers
- 5 + large garlic cloves, minced
- 4 tbsp olive oil
- 1 tbsp lemon juice
- 2 1/2 C thick plain yogurt
- 1/2 tsp salt
- 1 tbsp fresh dill
Blueberry Breakfast Cake
By Jaymers
1. Preheat the oven to 350°F
- 3 large eggs
- 1/2 cup sugar
- 6 tablespoons melted butter
- 1 cup small-curd cottage cheese or part-skim ricotta
- 1 cup sour cream (low-fat is fine)
- 1/2 teaspoon Buttery Sweet Dough Flavor or 1 teaspoon vanilla extract
- 3/4 cup all-Purpose Flour
- 1/2 teaspoon salt
- 1 1/4 teaspoons baking powder
- 1 1/2 cups blueberries, fresh or frozen
- cinnamon-sugar, for topping
Onion Crunchy Chicken
By Jaymers
1. Use a tenderizer to flatten chicken a bit
- 1 container French's Onion Straws (regular, not Cheddar)
- 2 - 3 large boneless, skinless chicken breasts
- 2 tbsp flour
- 2 tbsp Worcester sauce
- 1 tbsp honey Dijon mustard (like Grey Poupon)
- 1 egg
- milk