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Recipes

Honey Mustard Bread

Honey Mustard Bread

By

Add ingredients according to manufacturer's directions

  • 1/2 cup Water
  • 1 1/2 cups White bread flour
  • 1/2 cup Wheat flour
  • 2 teaspoons Dry milk
  • 2 1/2 tablespoons Honey
  • 1/2 teaspoon Salt
  • 1/4 cup Chicken broth
  • 1 2/3 tablespoons Gourmet mustard
  • 1 teaspoon Chives (dried)
  • 2 teaspoons Yeast (active dry)
0/5 (0 Votes)

Pasta with Ramp Pesto and Guanciale

Pasta with Ramp Pesto and Guanciale

By

Heat 1 Tbsp. oil in a large skillet over medium-low

  • Ingredients
  • 4 servings
  • 1 tablespoon plus 2/3 cup (or more) olive oil
  • 6 ounces guanciale (salt-cured pork jowl), pancetta, or slab bacon, cut into 1/3-inch cubes
  • 2 bunches ramps (about 10 ounces), greens and bulbs separated, bulbs thinly sliced
  • Kosher salt
  • 1/3 cup finely chopped unsalted roasted pistachios, divided
  • 1/2 cup finely grated Parmesan, plus more for serving
  • Freshly ground black pepper
  • 12 ounces paccheri or rigatoni
  • 3 tablespoons unsalted butter, room temperature, cut into pieces
0/5 (0 Votes)

Filet of Beef Bourguignon

Filet of Beef Bourguignon

By

With a sharp knife, cut the filet crosswise into 1-inch-thick slices

  • Yield:
  • 6 to 8 servings
  • 1 (3-pound) filet of beef, trimmed
  • Kosher salt and freshly ground black pepper, for seasoning plus 1 teaspoon salt and 1/2 teaspoon pepper
  • 3 to 4 tablespoons good olive oil
  • 1/4 pound bacon, diced
  • 2 garlic cloves, minced
  • 1 1/2 cups good dry red wine, such as Burgundy or Chianti
  • 2 cups beef stock
  • 1 tablespoon tomato paste
  • 1 sprig fresh thyme
  • 1/2 pound pearl onions, peeled
  • 8 to 10 carrots, cut diagonally into 1-inch-thick slices
  • 3 tablespoons unsalted butter at room temperature
  • 2 tablespoons all-purpose flour
  • 1/2 pound mushrooms, sliced 1/4-inch thick (domestic or wild)
4/5 (1 Votes)

Pineapple Fried Rice

Pineapple Fried Rice

By

Directions Bring the rice and water to a boil in a saucepan over high heat

  • 1 cup uncooked white rice
  • 2 cups water
  • 2 tablespoons sesame oil
  • 3 green onions, thinly sliced including tops
  • 1 cup diced ham
  • 1/2 cup peas
  • 1 (8 ounce) can pineapple chunks, drained
  • 1 egg, beaten
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon garlic powder
  • 1/4 cup soy sauce
0/5 (0 Votes)

Pizza Sauce

Pizza Sauce

By

Instructions Place all of the ingredients in the bowl and blend on 2 until thoroughly combined

  • 6 ounce can tomato paste
  • 1 cup warm water
  • 2 cloves garlic, peeled
  • 6 large leaves fresh basil
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried marjoram
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried red pepper flakes
0/5 (0 Votes)

Fusilli Alla Crazy Bastard

Fusilli Alla Crazy Bastard

By

A Mario Batali recipe

  • 1/2 cup walnut halves
  • 1 pint cherry tomatoes
  • 2 tablespoons plus 1 teaspoon olive oil
  • Salt and freshly ground black pepper
  • 1 pound fusilli pasta
  • 3 garlic cloves, sliced
  • 1/2 pound beet greens, rinsed and coarsely chopped
  • Pinch of crushed red pepper
  • 1/2 pound soft goat cheese, thickly sliced
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
4.8/5 (5 Votes)

Seared Scallops

Seared Scallops

By

Combine first 3 ingredients in a large zip-top plastic bag; add scallops

  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried marjoram
  • 1 1/2 pounds sea scallops
  • 2 teaspoons olive oil
  • 1/2 cup dry white wine
  • 1 tablespoon balsamic vinegar
  • Fresh parsley sprigs (optional)
0/5 (0 Votes)

Grilled Whole Fish with Roasted Tomato-Chile Sauce

Grilled Whole Fish with Roasted Tomato-Chile Sauce

By

Method: Sauce. Line heavy large skillet with foil

  • Sauce
  • 2 pounds ripe tomatoes
  • 3 serrano chiles, stemmed
  • 1/4 cup coarsely chopped white onion
  • 3 garlic cloves, chopped
  • 1/4 cup chopped fresh cilantro
  • 1 T chopped fresh parsley
  • 1-1/2 t fine sea salt
  • Fish
  • one 3 to 3-1/2 pound whole red snapper, head and scales removed, fish cleaned and butterflied
  • 1/4 cup canola oil
  • 1 t dried Mexican oregano
  • 2 t fresh lime juice
  • fifteen 5 to 6-inch-diameter warm corn tortillas
0/5 (0 Votes)

Suet Pudding

Suet Pudding

By

Directions Sour the milk by adding the lemon juice

  • 1 cup milk
  • 1 teaspoon lemon juice
  • 1 cup chopped suet
  • 1 cup molasses
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1 cup raisins
  • 1 egg white, beaten
  • 9 tablespoons confectioners' sugar
  • vanilla extract to taste
0/5 (0 Votes)

Duck L'Orange

Duck L'Orange

By

Start the stock for the sauce well in advance

  • Stock
  • 2 tablespoons peanut oil
  • 1 duck giblets (along with neck, wing tips cut into 1-inch pieces, if not in frozen duck, use some of the fat from d)
  • 1 carrot (sliced)
  • 1 onion (sliced)
  • 1 cup bouillon (beef)
  • 3 cups water
  • 4 parsley sprigs
  • 1 bay leaf
  • 1 ⁄4 teaspoon sage
  • Sauce
  • 1 quart water
  • 4 oranges
  • 3 tablespoons sugar
  • 1 ⁄4 cup vinegar (red wine)
  • 1 tablespoon cornstarch
  • 3 ⁄4 cup port wine (I use Ruby port)
  • 1 1⁄2 ounces orange liqueur
  • 1 ⁄2 teaspoon lemon juice (optional)
  • 1 tablespoon butter (softened)
  • Duck
  • 2 lbs ducklings
  • salt (to taste)
  • pepper (to taste)
4/5 (1 Votes)