Jaymers' profile page
Recipes
Beef Tenderloin
By Jaymers
1. mix all ingredients together very well and pour over beef tenderloin 2
- beef tenderloin (at least 1 lb per person)
- 1/2 C oil
- 1/2 C teriyaki
- minced garlic, to taste (1 – 2 tbsp or so)
- 1 tsp white horseradish sauce
- 1 tsp grey poupon
- 1/2 tsp honey
Spicy Creole Shrimp with Pasta
By Jaymers
1. Take half the shrimp shells and combine with the stock and let simmer at least 10 minutes or until you finish th...
- 1 1/2 pounds shrimp, shells reserved
- 2 cups of chicken stock or water
- 2 teaspoons Old Bay spice
- 1 teaspoon thyme or mixed Italian herbs
- Few pinches of cayenne or red pepper flakes, depending on taste
- Several cranks black pepper
- 1 1/2 tablespoons olive oil
- 2 to 3 tablespoons butter
- 1/2 cup onion, finely chopped
- 3 cloves garlic, chopped
- 1 small fresh red or jalapeno chili, minced (optional)
- 2 tablespoons Worcestershire sauce
- 1/4 cup tablespoons of lemon juice
- 1/4 cup white wine
- 1/3 cup chopped parsley
- 8 oz. of fettuccine or linguine pasta
Amazing Mac 'n Cheese
By Jaymers
1. combine flour,butter, salt and pepper over medium heat 2
- 2 C elbow macaroni
- 3 tbsp melted butter
- 1/4 C flour
- 1 tsp salt
- pepper to taste
- 2 C milk
- 8 oz sharp cheddar cheese
- 8 oz Velveeta
Thai Beef and Basil
By Jaymers
1. Prep all the ingredients; slice the onion, chop the garlic and red chilies, remove stems from basil leaves and s...
- 1 lb (450g) beef* (any cut that is suitable for stir-fry), thinly sliced
- 1 medium onion, sliced
- 2 handful Thai basil leaves
- 2 tablespoon grape seed or canola oil
- 3-5 Thai bird's eye chilies, finely chopped
- 3 garlic cloves, finely chopped
- 1 tablespoon Thai fish sauce
- 3 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 1 tablespoon water
Shrimp Paella
By Jaymers
1. Heat 3 tbsp oil in large skillet
- 4 tbsp olive oil
- 1 onion (diced)
- 3 garlic cloves (minced)
- 1/2 tsp thyme
- 1 can diced tomatoes (14 oz)
- 1 bottle clam juice (8 oz)
- 3 C chicken stock
- 1/2 tsp pepper
- 2 tsp paprika
- 12 oz arborio rice
- 1 tsp oregano
- 24 large shrimp (pre-cooked)
- 2 scallions (diced)
Lamb Curry
By Jaymers
1. Pull out your pestle and mortar and add the caraway seeds
- 1 teaspoon caraway seeds
- 3 cloves garlic, crushed and peeled
- 3/4 inch slice fresh ginger
- Kosher salt
- 3/4 cup plain whole milk yogurt
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garam masala
- 1 1/2 pounds boneless lamb stew meat, such as leg of lamb, trimmed of excess fat and silver skin, cut into 1 1/2-inch cubes
- 2 medium red onions, thinly sliced
- 1/2 cup canola or grapeseed oil
- 1 cup whole milk or water
- Small handful dried apricots, whole or halved in half-moons
- 2 tablespoons slivered almonds, toasted
- naan
Kahlua Surprise
By Jaymers
1. combine Kahlúa and heavy whipping cream over low heat * this mixture should stay warm, but never get too hot ...
- 1/4 C Kahlúa
- 1 pint heavy whipping cream
- 3 packages chips-a-hoy chocolate chip cookies
- 28 oz cool whip (thawed)
Corned Beef
By Jaymers
1. boil the corned beef for approximately 2 hours 2
- 3 – 4 lb corned beef
- 1 C orange juice
- Worcestershire sauce
- 1/2 C brown sugar
- 2 tbsp saucy susan (or any sweet and sour sauce)
- 3 tbsp ketchup
- 2 tsp dry mustard
Palmino Sauce
By Jaymers
1. in nonstick skillet,melt butter over medium heat 2
- 1 tbsp butter
- 1 small white onion, chopped
- 1 banana pepper, seeded and chopped
- 2 cloves garlic, chopped (or 2 tbsp jarred minced garlic)
- 1 tbsp flour
- 3/4 C milk
- 1 C light cream
- 1/2 tsp salt
- 1 1/2 C spaghetti sauce (Prego traditional is good)
- 1/4 C parmesan cheese
- 1/4 C basil leaves
Indian Spiced Roasted Nuts
By Jaymers
1. Preheat Oven to 350. 2
- 1 1/2 tsp brown sugar
- 1 1/2 tsp honey
- 1 tsp Canola Oil
- 3/4 tsp ground cinnamon
- 1/8 tsp salt
- 1/8 tsp ground cardamom
- 1/8 tsp ground cloves
- Dash of freshly ground pepper
- 1/4 cup blanched almonds*
- 1/4 cup cashews*
- 1/4 cup hazelnuts*
- or any combination of preferred nuts