JMB's profile page
Recipes
Cannelloni
By JMB
Main
- 1 sheet lasagna pasta cut into 8 pieces
- 1 slice onion
- 1 lb ground beef
- 1 tbsp oil
- 1 bay leaf
- 1/4 cup beef stock
- 1 tbsp flour
- pinch nutmeg
- salt and pepper
- 1 egg
- handful fresh breadcrumbs soaked in a little milk
- 1/2 cup grated parmesan
- 3/4 cup tomato sauce
Wilted Spinach Salad
By JMB
Toast pine nuts in 350F oven about 5 minutes
- 1/2 cup pine nuts
- 2 pkg spinach
- 8 oz sliced mushrooms
- 1 thinly sliced medium onion
- 1/2 cup golden raisins
- 1/4 cup fresh lemon juice
- 1 tbsp mustard
- 1 tbsp honey
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup olive oil
- 1 tsp grated lemon jest
Cheesy Scallop Cakes
By JMB
Combine, scallops, green onions and cheese
- 1/2 lb chopped scallops
- 3 chopped green onions
- 1/2 cups shredded cheddar
- 1/4 cup flour
- 2 eggs beaten separately
- 3/4 cup flour
- 1/2 cup dry bread crumbs
- Salt and pepper
- Olive oil for frying
Asparagus and Ham Parcels
By JMB
Steam asparagus 3 to 4 minutes
- 1 lb asparagus
- 4 oz cream cheese
- 1 1/2 cups shredded swiss cheese
- 1 egg
- 2 tbsp each chopped chives and parsley
- 1/2 tsp pepper
- 1 tsp chopped tarragon
- 8 sheets phyllo pastry
- 1/3 cup melted butter
- 4 slices cooked ham
Parmesan Fries
By JMB
HEAT oven to 425°F. Mix cheese, egg white and 3/4 tsp
- 1/4 cup grated parmesan cheese
- 1 beaten egg white
- 1 tsp. garlic salt
- 1-1/4 lb. yukon gold or russet potatoes
Roast Potatoes
By JMB
Heat oven to 375F. Peel the potatoes and cut in half or leave whole if they are small
- 16 potatoes
- tbsp plain flour
- ½ cup dripping
- 3 tbsp vegetable oil
Scalloped Potatoes
By JMB
Side
- 2 lb sliced potatoes
- 4 oz grated cheddar
- 4 sliced shallots
- 1 cup chicken broth
- salt and pepper
Hot Crab Dip
By JMB
Appetizer
- 1 pkg softened Cream Cheese
- 1-1/2 cups shredded Swiss Cheese
- 1/3 cup Miracle Whip Dressing
- 1 can drained crab meat
- 2 chopped green onions
Braised Lamb Shanks
By JMB
Entree
- 6 lamb shanks (trimmed of fat)
- 1 sliced large onion
- 4 minced garlic cloves
- 3 cups beef stock
- 1 cup red wine
- 1 tablespoon italian seasoning
- 2 tablespoons vegetable oil
- 1/2 cup flour
- 1 teaspoon fresh coarse ground black pepper
- 4 bay leaves
- salt and pepper
Ginger Shortbread
By JMB
Dessert
- I cup butter
- 1/2 cup fruit sugar
- 2 cups flour
- 1/2 cup candied ginger
- 1 tsp ground ginger