JMB's profile page
Recipes
The Best Lemon Chicken
By JMB
Main Course
- 2 chickens cut into quarters
- 2 cups lemon juice (preferably fresh squeezed)
- 2 cups all purpose flour
- 2 tsp salt
- 2 tsp paprika
- 1 tsp pepper
- 1/2 cup vegetable oil
- 2 tbsp grated lemon zest
- 1/4 cup brown sugar
- 1/4 cup chicken stock
- 1 tsp lemon essence
- 2 lemons (sliced paper thin)
Moussaka
By JMB
Main Course
- 3 large potatoes
- 1 medium eggplant
- 1 ½ tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- ¾ cup shredded Swiss cheese
- Meat Sauce:
- 1 lb lean ground lamb (can use beef)
- 1 chopped medium onion
- 3 minced cloves garlic
- 2 tsp dried oregano
- ¾ tsp ground cinnamon
- ¼ tsp salt
- ¼ tsp pepper
- 1/8 tsp ground allspice
- ½ can diced tomatoes
- ½ cup red wine
- ½ can tomato paste
- Béchamel Sauce:
- 1 tbsp butter
- 2 ¾ tbsp all-purpose flour
- 1 ½ cup 1% milk
- ¼ tsp salt
- 1/8 tsp pepper
- Good Pinch of grated nutmeg
Stuffed Pork Tenderloin
By JMB
Main Course
- 2 whole pork tenderloins
- Salt and pepper
- MARINADE
- 2 tbsp. soy sauce
- 2 tbsp. Hoisin sauce
- 2 tbsp. brandy or dry sherry
- 1 tbsp. brown sugar
- 1 tbsp. olive oil
- 1 tsp. honey
- 2 minced cloves garlic
- ½ tsp. cinnamon
- Stuffing
- 1/3 cup apple juice
- 1 tablespoon butter
- 1 teaspoon crumbled dried leaf sage
- 3/4 cup peeled chopped apple
- 1/2 cup chopped onion
- 3/4 cup seasoned stuffing mix
- 1 cup apple juice
- 4 slices bacon cut in half crosswise
Stuffed Tomatoes
By JMB
Man COurse
- 4 beefsteak tomatoes
- 4 tbsp olive oil plus extra to drizzle
- 1 large finely chopped onion,
- 3 minced garlic cloves
- 1/2 lb minced lamb
- 1 tsp ground cinnamon
- 2 tbsp tomato paste
- 50g uncooked rice
- 100ml chicken stock
- 2 tbsp fresh parsley
- 1 tbsp chopped fresh mint
Citrus Punch
By JMB
Drink
- 1 can Five Alive Citrus Frozen Juice concentrate
- 1 can Orange Frozen Juice concentrate
- 1 can Pineapple Juice
- 2 X 2 litres Soda Water
- Slices of lemon and lime for garnish
Potato salad
By JMB
Side Dish
- 3 lb new potatoes
- 4 chopped green onions
- 1 coarsely chopped rib of celery
- 2 tbsp salad vinegar
- 1 tbsp water
- 1 tsp honey
- 1 tsp salt
- ¼ tsp freshly ground black pepper
- 3 tbsp olive oil
- 1½ cups seedless red or black grapes
- ½ cup roasted walnut pieces
- 6oz goat cheese, crumbled
- ½ cup chopped parsley
Salmon and Broccoli Quiche
By JMB
Appetizer or Main course
- I pie crust
- 1/2 med head broccoli – cut in small florets
- 1 1/2 cans salmon
- 1 cup grated 4 year old cheddar
- 4 eggs
- 1 1/4 cups milk (include salmon juice)
French Onion Soup
By JMB
Melt butter in a frying pan on medium-low heat
- 4 tablespoons unsalted butter
- 2 pounds thinly sliced yellow onions
- 2 minced cloves garlic
- 1 ½ teaspoons granulated sugar
- 1 tablespoon all-purpose flour
- ¾ cup dry red wine
- 3 ½ cups Beef Stock (preferably homemade, but stock cubes work well)
- Shake of Worchester sauce
- 2 teaspoons chopped fresh thyme
- Salt and freshly ground black pepper
- 1 or 2 Bay leaves
- 4 x ½ inch slices of crusty Italian or French bread
- 1 cup grated Swiss Cheese
- 1 cup grated smoked Swiss Cheese
- ½ cup grated Parmesan cheese
Mushroom and Leek Soup
By JMB
Soup
- 2 tbsp butter
- 3 finely sliced leeks (white and light green parts only)
- 1 tsp packed brown sugar
- 4 cups sliced mushrooms
- 1 tbsp chopped fresh thyme (or 1 tsp of dried)
- 2 bay leaves
- ¼ tsp each of salt and freshly ground black pepper
- 2 tbsps brandy or sherry
- 6 cups chicken stock (preferably homemade)
- Croutons
- 2 cups of ½ inch cubes of Italian bread
- 2 tbsp melted butter
- ½ cup finely shredded sharp parmesan or asiago cheese
Salmon Chowder
By JMB
Soup
- 7 ½ oz canned salmon (can use fresh salmon)
- ½ cup chopped onions
- ½ cup chopped celery
- 2 minced garlic clove
- 2 tablespoons butter
- 1 cup diced potatoes
- 1 cup diced carrots
- 2 cups homemade chicken stock
- ½ tsp thyme leaves
- ½ tsp freshly ground black pepper
- ½ cup chopped broccoli florets
- 13 oz evaporated milk (preferably 1%)
- 10 oz fresh corn kernels (can use frozen)
- 1 tsp finely parsley leaves
- ½ tsp dill