Thursday, April 12, 2007

Breads

  • Baked Apple Pancake
  • Chapati Bread
  • Mexican Style Cornbread
  • Parmesan Black Pepper Crackers
  • O'Garlic's Cornbread & Oyster Dressing
  • Pizza Crust
  • Pizza Crust #2
  • Rachel's Cornbread
  • Sherry's Apple Muffins
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    Meats


  • Boudin Stuffed Bell Peppers
  • Dwayne's Pork Ribs
  • Flanagan's Ribs and Sour Kraut
  • Indonesian Style Satay
  • Italian Sausage Spaghetti Sauce
  • Italian Sausage and Spinach Meatballs
  • Lamb and Artichoke Stew
  • Maple Glazed Ham
  • Memphis Style Pulled Pork (on smoker/grill)
  • Pulled Pork (Oven)
  • Tamale Pie
  • Poultry

  • Amy's BBQ Chicken Salad
  • Beer-Butt Chicken
  • Brine Grill-Roasted Chicken
  • Butterflied Whole Chicken
  • Caribbean Chicken Wings
  • Chicken Crepes
  • Chicken Salad
  • Chicken Tetrazinni
  • Chipotle Barbecue Chicken
  • Col. Benjamin's Curry Chicken
  • Enchiladas Rancheros
  • Grilled Duck "A L'Orange"
  • Joel's Jambalaya
  • Kung Pao Chicken
  • Margaret's Turkey Chile
  • Mediterranean Meatloaf
  • Oven Bag Turkey
  • Pacific Rim Chicken
  • Rachel's Chicken And Squash Casserole
  • Satay Chicken
  • Sharli's Chicken Wings
  • Smothered Chicken
  • Spatchcock Chicken
  • Spicy Hoisin Chicken
  • Turkey Sausage And Vegetable Casserole

  • Marinades for Poultry

  • Greek Marinade
  • Tequila -Citrus Marinade


  • Salads

  • Basil Salad Dressing
  • Cactus Salad
  • Corn, Tomato & Black Bean Salsa
  • Cucumbers and Onions
  • Greek Tomatoes
  • Memphis Style Coleslaw
  • Mike Kirkpatrick's Slaw Dressing
  • Nikki's Ravioli and Tortellini Salad
  • No-Oil Salad Dressing
  • Potato, Corn, & Tomato Salad with Basil Dressing
  • Southwestern Cornbread Salad
  • Tex-Mex Chunky Salad
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  • Sauces

  • Bobbie's BBQ Sauce
  • Ginger Sesame Salad Dressing
  • Greek Poultry Marinade
  • Mike Kirkpatrick's Slaw Dressing
  • Mustard-based BBQ Sauce
  • No-Oil Salad Dressing
  • Quick Maple BBQ Sauce
  • Tequila Citrus Marinade for Poultry
  • Tipton's BBQ Sauce
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    http://dpjc-cookbook.blogspot.com/2006/08/ginger-sesame-dressing.html

    Seafood

  • Baked Stuffed Flounder
  • Catfish Courtbouillon
  • Fish Tacos in Beer Batter
  • Fish Tacos with Cornmeal
  • Fish Tacos - San Francisco Chronicle
  • Ken Brown's Grilled Salmon
  • Kung Pao Shrimp
  • Macaroni & Cheese with Lobster
  • Ocean Perch with Creamed Corn
  • Oyster Pie
  • Scallops in Wine Sauce
  • Shrimp Creole
  • Shrimp Enchildas Rancheros
  • Shrimp Pilau ala Nikki
  • Shrimp Pilau #2
  • Vietnamese Southern-style Catfish
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    Veggies


  • Boudin Stuffed Bell Peppers
  • Cabbage in Tomato Sauce
  • Cheese Spinach Bake
  • Corn Pudding
  • Corn Souffle
  • Dilled Carrots
  • Eggplant Parmesan
  • Garlic Idaho Potatoes
  • Garlic Creamed Spinach
  • Green Chile and Cabbage Soup
  • Grilled Portabello Mushrooms
  • Grilled Vegetable Medley
  • Mexican Style Cream Corn
  • Mike Kirkpatrick's Slaw Dressing
  • Onions Marinated with Feta
  • Penne Pasta with Garlic Roasted Tomatoes and White Beans
  • Peppers and Onions
  • Potato, Corn, & Tomato Salad with Basil Dressing
  • Spinach Tart
  • Sweet and Sour Cabbage
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    Wednesday, April 11, 2007

    Pizza Crust

    1 pk active dry yeast
    1 cup water
    3 1/2 cups flour
    1/2 cup corn meal
    1 teaspoon salt
    1/4 cup olive oil

    Dissolve the yeast in the cup of warm water(110-115 degrees F). Add 1 cup of the flour, the corn meal, salt and oil. Stir with a wooden spoon.

    Gradually stir in more flour until the dough begins to pull away from the bowl.

    Turn out onto floured surface and knead till it is no longer sticky. Place in an oiled bowl. Cover with plastic and allow to rise for an hour.

    Knead briefly, then roll out to cover oiled 15" pizza pan. I just use my hands to spread it on pan.

    Dress with desired toppings; bake at 500 degrees for 15 minutes; reduce heat to 400 and bake another 25-30 minutes.
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    Sweet and Sour Cabbage

    We enjoyed living around the corner from a public library when we lived in Memphis. I found an interesting Chinese cookbook there. Each recipe was given in English on one page, and in Chinese on the facing page. When I cook this one, the family leaves the house until the steam clears. Be forewarned. It can be painful. But it's worth it.

    Ingredients

    2 pounds cabbage
    6 dried red chiles
    5 tablespoon peanut oil
    1/2 tablespoon peppercorns
    2 teaspoon salt
    2 tablespoon sugar
    3 tablespoon soy sauce
    2 tablespoon vinegar
    1/2 tablespoon sesame oil

    Directions

    Tear cabbage into bite size pieces about 2" by 1 1/2"; cut leaf spines into smaller pieces. Set aside.

    Clean the red chiles and cut into 1" pieces. Remove the seeds.

    In a wok, heat the oil over a very hot flame. Add the chiles and cook quickly. As soon as they turn dark, add the whole peppercorns and the cabbage, stirring briskly. Cook about 3 minutes.

    When the cabbage has begun to soften, add the salt, sugar and soysauce. Stir for one minute. Add the brown vinegar and the sesame oil. Mix well.

    Chill well and serve cold.
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    Spinach Tart

    Kate Hampton is a member of the cooking guild at our church. She brought this to the kitchen to serve to guild members who were cooking dinner for 120. She made hers with a combination of turnip greens and spinach.

    Ingredients

    2 tablespoon olive oil
    1 yellow onion ; chopped
    1 jalapeno ; minced
    5 garlic ; minced
    1 pound collard greens
    20 ounces frozen spinach ; thawed
    3 egg
    salt and pepper
    1/2 cup light sour cream
    1/2 teaspoon cumin
    1/2 cup Swiss cheese
    1 pie crust

    Instructions

    Preheat oven to 350. Place cookie sheet in oven to heat up.

    Thaw spinach. Squeeze water out and chop the spinach. (I prefer to buy the "leaf" style spinach, as it's easier to manage than the already chopped variety. I've also done this with fresh spinach, but this is quite labor intensive.) Set aside. Altogether, you need about 2 cups of spinach.

    Heat olive oil in large pan. Cook onion for a few minutes over medium heat; add garlic and jalapeno. Continue cooking until the onion is soft.

    Combine eggs, sour cream, and cumin. Blend well.

    Add spinach to onions, mixing to blend well. Add the sour cream mixture. Stir until uniformly incorporated. Pour mixture into frozen pie crust. Place on the pre-heated cookie sheet.

    Bake for 15 minutes at 350; then reduce heat to 325. Cook another 15 minutes or more until pie is set and crust is done to your satisfaction.
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    Monday, April 9, 2007

    Peppers and Onions


    3 yellow onion ; thinly sliced.
    3 tablespoon olive oil
    2 garlic ; minced
    2 sweet green pepper ; thinly sliced
    2 sweet red pepper ; thinly sliced
    2 tablespoon ketchup
    salt and pepper
    3 tablespoon red wine
    1 teaspoon oregano
    1 dash Tabasco pepper sauce
    1 cup Parmesan cheese ; grated

    Saute the onions in the olive oil until just barely tender. Add the garlic after the onions have been in the pan a few minutes.

    Remove seeds and membranes from the peppers, and slice into thin strips. Add the peppers and cook a few more minutes.

    Stir in the remaining ingredients except the cheese. Mix well and cook till heated through.

    Place in a baking dish and top with the grated Parmesan. Bake at 350 for about 45 minutes to an hour. Do not allow the cheese to burn.

    Make up plenty of this and use it as a topping on a pizza.
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    Sunday, April 1, 2007

    Eggplant Parmesan

    Ingredients

    1 eggplant ; pared
    3 egg
    1 1/2 cups bread crumbs
    3/4 cup olive oil
    1 cup Parmesan cheese
    2 teaspoon oregano
    1/2 pound mozzarella cheese
    3 ounces canned tomato sauce

    Instructions

    Heat oven to 350. Cut egglplant into 1/4 inch slices.

    Slice pared eggplant about 1/4 to 1/2 inch thick. Heat oil in large skillet.

    Dip eggplant slices into the beaten eggs then dredge in the bread crumbs. (I put my crumbs in a flour shaker and shake the crumbs onto both sides of each egg-soaked piece. This seems to be not nearly as messy.)

    Cook in the olive oil until just golden brown on both sides. Place browned slices in bottom of a casserole dish.

    Sprinkle with some of the Parmesan, oregano, and Mozzarella. Then top with a layer of tomato sauce. Repeat with additional layers until all eggplant is used.

    Top last layer with Mozzarella. Bake uncovered 1/2 hour, or until sauce is bubbly and cheese is meltd.

    Note: Be prepared with extra eggs, bread crumbs, Mozzarella, oregano, Parmesan, and tomato sauce. Amounts of these ingredients will vary depending on the size of your eggplant.
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    Dilled Carrots

    4 carrots
    1 tablespoon butter
    1 cup beer
    1/4 teaspoon salt
    1 teaspoon sugar
    1 teaspoon dried dill weed

    Julienne the carrots. Saute in butter until lightly browned. Stir in the beer and dill weed. Cover and cook slowly until tender (about 15 minutes).

    Season with salt and sugar, and cook for just a few minutes more.
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