" BJGOURMET is willing to lend a HELPING HAND at anytime with any questions related to RECIPES & COOKING....Please feel free to contact her at: BJGOURMET@webtv.net "...She would love to hear from you!!!
BJGOURMET'S INTERNATIONAL RECIPES AND CUISINE!!!
BJGOURMET and I meet for the first time in June of 1999.
She is a wonderful person with wonderful ideas about cooking, Ethnic Cuisine, and loves to share her experiences with others.
She has traveled abroad and studied and experienced many cultures of the World.
She is an excellent cook and ENJOY'S showing others new and wonderful techniques associated with cooking.
We have become best of friends and I would like to DEDICATE this page to her and share some of her favorite recipes with you as she has shared them with me.
I hope you enjoy your stay while surfing BJGOURMET'S Wonderful Collection of RECIPES!!!
RECIPES SUBMITTED BY BJGOURMET!!!
THE
ALL-AMERICAN
FLAIR
BJ's ORIGINAL
CHILI
BOSTON MARKET
MEAT LOAF
BOURBON
CHICKEN
CAROLINA POUND CAKE
CHICKEN POT
PIE
CROCK POT GREEN
BEANS
DANCING
CHICKEN
MASHED SWEET POTATOES
WITH BROWN SUGAR AND PECANS
PIKI BREAD
PRALINE SAUCE
RAO'S
FAMOUS LEMON CHICKEN
TEXAS TATERS
VEAL SAUTE' WITH CARAMELIZED
SHALLOTS
VEAL WITH
SHERRY SAUCE
BJ's ORIGINAL
CHILI
This recipe makes about 2 gallons of delicious
chili.
1 lb dried small red beans
Sort and rinse beans with cold water. Place in a
4-qt cover saucepan; cover with several inches of cold water and bring to boil over medium-high
heat. Cover, remove from heat and let sit
overnight. Next morning, drain and add cold water to cover by several inches; do not add salt.
Cover and bring to a simmer over medium heat.
Cook 1-2 hours until the beans are tender and the skins begin to pop, making sure beans are covered with water the entire time.
Pour the water from the beans into a large
stockpot; set aside the beans. Place stockpot on
medium heat and bring to a simmer.
3 tbsp vegetable oil
4 - 5 lbs lean ground chuck
In a 4-quart saucepan, heat the oil over
medium-high heat. Add meat and use a wire
potato-masher to stir and break-up the meat as
its cooking. Add meat to the stockpot containing
the bean water. Add the cooked beans to the
stockpot and stir with a wooden spoon. Now add
all of the remaining ingredients:
three 16-oz cans diced tomatoes
(including the juice)
6-oz can tomato paste
2 large yellow onions, diced
2 large green bell peppers, diced
1 tbsp crushed garlic
1/2 c dried parsley
1/2 c mild California chili powder
1/4 c hot New Mexico chili powder
1 tbsp ground cumin
2-1/2 tsp ground oregano
1-1/2 tsp ground black pepper
2 tbsp salt
1/2 c sugar
Stir well; add additional water (about 2 - 3
cups) to get the consistency you want. Let simmer 2 hours over low heat, stirring occasionally and
adding additional water as needed.
Garnish each serving with grated cheese and
additional chopped onion if desired. Oh, and
don't forget the cornbread or "Cheesy Corn
Muffins".
BOSTON MARKET
MEAT LOAF
This is one of our family favorites. It's
definitely a keeper. I generally double this
recipe so we can have sandwiches the next day.
The original recipe came from
"http://www.TopSecretRecipes.com"
Use a good lean ground chuck (preferably a ground round).
3 lbs lean ground chuck
1 c minced yellow onion
2 large eggs
1-1/2 c plain dry breadcrumbs
16 oz can diced tomatoes, drained
1 tsp garlic salt
1/2 tsp ground black pepper
8 oz can tomato sauce
2-1/2 tbsp sugar
Preheat oven to 350 degrees.
In a large bowl, combine the meat, onion, eggs,
breadcrumbs, drained tomatoes, garlic salt and
pepper. Mix with your hands until incorporated.
Transfer the mixture to a lighty greased 9"x9"
square baking pan. Bake uncovered for 45 minutes. Remove from oven and carefully drain off any
excess grease from the pan. Mix together the
tomato sauce and sugar; pour over the meatloaf
and place back in the oven to finished baking for another 30 minutes. Allow to cool in the pan for
10 minutes before slicing.
BOURBON CHICKEN
4 individual chicken breasts, uncooked
1/4 c Kikkoman soy sauce
1/2 cup light brown sugar, packed
1/2 tsp garlic powder
1 tsp ground ginger
2 tbsp dried, minced onion
1/2 c Jim Beam Bourbon Whiskey
2 tbsp white wine
In a medium bowl, stir together the soy sauce,
sugar, garlic powder, ginger, minced onion and
Jim Beam. Pour into a large Ziploc bag
(gallon-size). Add the chicken breasts; zip the
bag shut, eliminating as much air as possible.
Place bag in bowl and refrigerate several hours,
or overnight is best; turning the bag several
times.
Preheat oven to 350 degrees. Remove chicken and
place skin-side up in a single layer on wire rack in a baking pan. Bake for 1 hour, basting every
10 minutes with the remaining marinade. Remove
from oven and place the chicken on a serving
platter. Scrape baking pan, and place all the
juices and browned bits into a small sauce pan.
Add the white wine and heat to a simmer. Pour
over the chicken.
Note: Discard any remaining marinade.
CAROLINA POUND CAKE
1 c (2 sticks) butter, room temperature
1/2 c Crisco solid shortening, room temperature
3 c sugar
5 large eggs, room temperature
3 c all-purpose flour
1/2 tsp baking powder
1 c milk
1 tbsp fresh lemon juice
1 tbsp pure vanilla extract
1/2 tsp orange extract
Preheat oven to 325°. Grease and flour a 10" tube pan and set aside. Cream the butter and shortening together in a large bowl for 2 minutes using an electric mixer. Add sugar and continue mixing until smooth. Add eggs one at a time beating after each addition. In a separate bow, stir together the flour and baking powder. Add to creamed mixture alternately with the milk, beginning and ending with flour. Fold in flavorings. Pour batter into the prepared pan. Bake for 1 to 1-1/2 hours or until a skewer inserted shows no trace of batter. Remove from oven and place the pan on wire rack to cool for 10 minutes. Invert and remove the pan; allow to cool completely on the wire rack.
CHICKEN POT PIE
Here is a delicious pot pie full of chicken,
vegetables and a creamy sauce in a classic pie
crust. You can experiment adding different
vegetables such as mushrooms, broccoli and/or
pearl onions to best suit your taste.
3 tbsp butter
3 tbsp flour
1/2 tsp salt
1/8 tsp pepper
1 c chicken broth
1 c whipping cream
1 tsp chicken bouillon granules
2 c cooked cubed chicken
1 pkg (10 ounces) frozen peas and carrots
1 medium potato, cooked and cubed (about 1-1/2
c)
Cheddar Pie Crust (recipe below), or other
unbaked pie crust
Melt butter in a 3-quart saucepan over low heat.
Stir in flour, salt and pepper. Cook, stirring
constantly, until mixture is smooth. Stir in
broth, whipping cream and bouillon. Heat to a
boiling, stirring constantly. Boil and stir 1
minute. Stir in chicken, peas and carrots and
potato.
Heat oven to 425º. Pour chicken mixture into
pastry lined pie plate. Top with other pie crust
and trim. Seal and flute. Bake 35 minutes, or
until light golden brown. Yield: 4 to 6
servings.
CHEDDAR PIE CRUST
1-1/3 c all-purpose flour
1/4 tsp salt
1 stick butter, chilled
2 tbsp vegetable shortening, chilled
1 c grated sharp Cheddar cheese
2 tsp vinegar mixed with 1/3 c cold water
Combine flour and salt in medium bowl. Cut
butter and shortening into small pieces and add
to flour. Cut in butter with a pastry blender
until crumbs begin to form. Add cheese and cut
in to mix. Pour in water mixture, 2 tbsp at a
time, and mix until dough forms a ball. Do not
add too much water. Turn dough onto lightly
floured surface. Specks of butter and cheese
will be visible in dough. Shape dough into a
disk, wrap in plastic wrap and chill at least 2
hours. Divide dough into 2 pieces and roll into
11" circles. Use in pot pie recipe above.
Yield: 2 pie crusts.
CROCK POT GREEN
BEANS
three 16 oz cans WHOLE green beans
1 large yellow onion, cut in 1/8" rings
8 oz bacon slices
1/2 c sugar
1/2 c white vinegar
Drain the green beans well and place in crockpot. In heavy skillet cook the bacon slices until
crisp. Remove the bacon, and add the onion rings
to the skillet and cook a few minutes until
transparent.
While the onions are cooking, crumble the bacon
and add to the crockpot.
When onions are transparent, remove the onions
from skillet and place in crockpot. Place the
skillet back on the burner and add the sugar and
vinegar. Stir over medium heat until the sugar
has dissolved. Then pour into the crockpot. Cover the crockpot and let cook undisturbed for 5-6
hours on Low setting.
No one can tell that these were originally canned green beans, and the dish is great for company or pot lucks.
Enjoy!
|
DANCING CHICKEN
Here's a super recipe for you.
I watched this demonstrated on our local PBS station; ordered the book the very same day.
The "Dancing Chicken" is the most
delicious-tasting, tender and moist you'll ever
find. And if you prepare it for guests, they're
sure to chuckle over the method of preparation.
It's become a regular addition to our weekly
menu, plus I've forwarded it to numerous roomies
and friends. This is from the book "John
Willingham's World Champion Bar-B-Q" (ISBN
0-688-13287-1): DANCING CHICKEN
"Bet you never heard of this one? The chicken is
cooked with the beer can actually inside the
bird's cavity. Of course, it's important first to empty the can of half of its beer because
otherwise the can might explode during cooking.
The result is chicken that is tender, juicy and
delicious tasting--like you've never tasted
before."
Ingredients:
One 3-lb chicken (whole)
3 tbsp Mild Seasoning Mix (recipe follows)
1/2 tsp garlic salt
One 12-oz can beer
Method:
Prepare the grill. Ignite the coals and let them
burn until covered with white ash. Or, preheat
oven to 350F. Wash the chicken inside and out
and, while its still damp, rub it with the
seasoning mix inside and out. Sprinkle the garlic salt lightly over the chicken. Fold the neckskin
down and fasten it to the breast or back with
toothpicks so the neck cavity is closed. Drink
(or pour out) about a third of the beer. Insert
the partially-full can of beer, open (pop-top)
end facing up, into the cavity of the chicken
(chicken wings facing up). Place the chicken
carefully into a shallow metal pan which will
catch the drippings (the vertical chicken
will be resting on the flat end of the beer can). Place on the grill, over medium-hot coals,
positioning the chicken so that it is not
directly over the coals. Cover the grill and open the vents partially. Grill for 1-1/2 to 2 hours
until the skin cracks and the legs and wings are
easy to pull from the body. Use tongs or a thick
oven mitt to remove the beer can before serving
the chicken.
Another way to remove the beer
can from the cavity of the chicken is: Using
paper towels, get a secure hold on the chicken
with one hand, and with the other hand use the
handle of a wooden spoon to poke into the neck
cavity of the chicken until you can feel it touch the top of the beer can. The spoon handle holds
the can steady while you pull the chicken up and
off the can and transfer to serving platter.
Note: You can roast the chicken at 350F for 1-1/2 hours instead of grilling it; use the same test
for doneness. This recipe is so named because
during grilling or roasting as the beer in the
can steams and boils, the chicken will move
slightly left-to-right as if dancing.
----------------------------------------
MILD SEASONING MIX
"You might want to keep this on hand in larger
quantities. Double or triple the recipe according to your needs. Use it as directed in recipes
throughout the book and to season salad
dressings, sauces, gravies, vegetables, chilis,
stews, and on and on."
Ingredients:
2 tbsp salt
1 tsp freshly ground black pepper
1 tsp lemon pepper
1 tsp cayenne pepper
1 tsp chili powder
1 tsp dry mustard
1 tsp dark or light brown sugar
1/2 tsp garlic powder
Pinch of cinnamon
Pinch of Accent or other flavor
enhancer(optional)
Method:
In small bowl or glass jar with a lid, combine
all the ingredients. Stir or shake to mix. Use
immediately or store in a cool, dark place for
several months.
MASHED SWEET POTATOES
WITH BROWN SUGAR AND PECANS
This recipe comes from The Olde Union House in
Red Bank, NJ. Childhood home and alma mater of
"Count Basey", he later became a big band leader
and recording artist around the world and
popularized the dance tune, "Red Bank Jump".
1 c light brown sugar, packed
1/2 c chopped pecans
1/2 stick chilled butter, cut into 1/4"
pieces
5 lb red-skinned sweet potatoes
(yams), peeled, cut into 1-1/2" pieces
4 large eggs
3 tbsp pure maple syrup
2 tbsp vanilla extract
1 tbsp fresh lemon juice
2 teaspoons salt
Preheat oven to 350°F. Mix sugar, pecans and
butter in small bowl. Cover and chill until ready to use. (Can be made up to 2 days ahead and
refrigerated.) Butter 9"x13" glass baking dish.
Cook sweet potatoes in large pot of boiling
salted water until very tender, about 12 minutes. Drain. Let stand in colander 15 minutes. Purée
sweet potatoes in food processor. Beat eggs,
syrup, vanilla, lemon juice and salt in large
bowl. Mix in puréed sweet potatoes. Transfer
sweet potato mixture to prepared dish. Sprinkle
pecan topping evenly over mixture. Bake until
sweet potato mixture is set and topping bubbles,
about 1 hour. Let stand 15 minutes and serve.
Serves 12 to 14.
Bon Appétit, November 1998
R.S.V.P., The Olde Union House
Red Bank, NJ
|
PIKI BREAD
(Traditional Hopi Indian)
Piki is a special bread made by the Hopi of their blue corn. It is several thicknesses of transparently thin flat bread 15"-16" in diameter, rolled into a scroll; the best is so light it is almost weightless. It is crisp and delicious with the delicate but distinctive blue corn flavor. Here is a description of the traditional method of making Piki, as told by Carol Locust of the Native American Research and Training Center of the University of Arizona. "I remember seeing her on her knees in the Piki house, a small outside building of ancient blocks, and watching her test the large, flat, Piki stone for its heat. The blue cornmeal in the bowl beside her had been ground to powder, mixed with a small amount of finely sifted ashes, and blended with fresh spring water until thick and smooth as cream. Kneeling in front of the Piki stone, Ellie was hardly visible, but she became a whirlwind of activity when the stone was hot enough. Her hands moved like lightning. Deftly she dipped one hand into the bowl of Piki mixture, scooping a certain amount on the outside of her palm, and swiftly--very swiftly--swept her hand and the mixture across the hot stone. As quickly Ellie's other hand lifted the parchment and placed it to the side, while another scoop of mixture was already being swept across the stone. The two transparent sheets were rolled together, and a third and fourth added, and a fifth and sixth, until Ellie was satisfied and the rolled transparent sheets became a Piki bread. Ellie worked tirelessly and, it seemed, effortlessly." (Excerpt from "The Piki Maker: Disabled American Indians, Cultural Beliefs, and Traditional Behaviors", a monograph by Carol Locust, PhD, published by Native American Research and Training Center, University of Arizona, Tucson, Arizona).
If your grocer doesn't carry blue cornmeal, you should have no difficulty locating it in health food stores. The ashes referred to are what remains after Juniper wood has been burned. If you don't have a fireplace, first empty and brush clean the inside of your outdoor grill. Split the Juniper wood into kindling-size pieces, and do NOT to use any accelerant. Now here's the recipe and method:
1 c finely sifted Green Juniper ashes
sunflower oil (for greasing the cooking stone.)
1 c blue cornmeal
1 c boiling water
3 c water
Mix ash with 1 cup boiling water; stir and add the blue cornmeal, then stir in the 3 c water. Let cool.
Spread very thinly on hot, greased griddle or stone with palm of hand (or use the straight edge of a metal dough-scraper).
Be certain the layer is very thin.
Cook for a very short time. Carefully lift the paper-thin layer from griddle by rolling from one end to the other jelly-roll fashion. Makes 1 batch.
PRALINE SAUCE
I found this recipe which is credited to the
Birch Tree Inn in Flagstaff, Arizona. Sounds like they serve it with waffles and pancakes. Increase the pecans, and it would be a great topping for
vanilla ice cream.
1/2 c butter
1-1/2 c light brown sugar, packed
1/2 c maple syrup
1/2 c whipping cream
1/2 c chopped pecans, or more
Melt butter in a saucepan over low heat, blend in brown sugar until syrupy. Simmer over low heat
for 5 minutes. Stir in maple syrup. Blend in
whipping cream until smooth, stir in chopped
pecans. Best served warm. Store leftovers in a
covered container in the refrigerator.
RAO'S FAMOUS LEMON CHICKEN
This recipe is available on a couple different
websites; and its very good.
two (2-1/2 to 3 lbs each) broiling chickens,
halved
Lemon Sauce (recipe follows)
1/4 cup chopped Italian parsley
Preheat broiler for at least 15 minutes.
Broil chicken halves, turning once, for about 30
minutes or until skin is golden brown and juices
run clear when bird is pierced with a fork.
Remove chicken from broiler, leaving broiler on.
Using a very sharp knife, cut each half into
about 6 pieces (leg, thigh, wing, and 3 small
breast pieces).
Place chicken on a baking sheet with raised
sides. Pour Lemon Sauce over the chicken, and
toss to coat well. If necessary, divide sauce in
half and do this in two batches.
Return to broiler, and broil for 3 minutes. Turn
each piece and broil for an additional minute.
Remove from broiler, and evenly portion chicken
onto 6 warm serving plates.
Pour sauce into a heavy saucepan, and stir in the parsley. Place over high heat and boil for 1
minute. Pour an equal amount of sauce over
chicken on each plate, and serve with lots of
crusty bread to absorb the sauce.
LEMON SAUCE
2 cups fresh lemon juice
1 c olive oil
1 tbsp red wine vinegar
1-1/2 tsp minced or crushed garlic, or more
according to your taste
1/2 tsp dried oregano
salt and pepper to taste
Place all ingredients into a large bowl, and
whisk together until well blended. Cover and
refrigerate until ready to use. Whisk or shake
vigorously just before use.
TEXAS TATERS
2 sticks margarine, divided and melted
1/2 c diced yellow onion
1 pint sour cream
2 lb frozen hash brown (not shredded) potatoes, thawed.
1 tsp kosher salt
1/2 c milk
1/4 tsp freshly ground black pepper
1 can cream of chicken soup
8 oz grated sharp cheddar cheese
2 c crushed cornflake cereal
Preheat oven to 350 degrees.
Grease 9x13 or larger baking dish.
In a huge bowl, mix together 1/2 of the melted
margarine and everything else, EXCEPT the crushed cornflake cereal. Pour into prepared baking dish
and spread evenly.
In a small bowl mix together the remaining melted margarine and crushed cornflakes. Pour into the
potato mixture and scatter evenly.
Bake uncovered for 45 minutes.
Can be reheated easily and feeds a whole
crowd.
|
VEAL SAUTE' WITH CARAMELIZED
SHALLOTS
1/2 lb veal scallops
salt and freshly ground black pepper
2 tbsp extra-virgin olive oil
4 tbsp real butter
2 large shallots, peeled and minced (to equal
about 1/3 cup)
1/2 c dry white wine
1 tsp rubbed sage
1 tsp Dijon mustard
Lightly season veal with salt and pepper.
Preheat skillet over medium-high heat. Add the
olive oil and 2 tbsp butter. Add the veal and
saute until cooked through and golden, about 1
minute per side. Using tongs, transfer veal to
plate and set aside. Add remaining butter to
skillet along with the shallots; reduce heat to
medium-low. Stir and cook until the shallots are
soft and brown; about 3 minutes. Stir in the
wine, sage and Dijon. Return veal and any
collected juices to the skillet. Simmer until
just heated through, about 1 minute. Transfer
veal to plates, spoon sauce over and serve.
Serves 2. Can be easily doubled.
|
VEAL WITH SHERRY SAUCE
2 tbsp (1/4 stick) butter
2 tbsp olive oil
1 pound veal scallops
1/2 c all-purpose flour
1 c canned beef broth
1/2 c canned chicken broth
2/3 c dry Sherry
2 tbsp fresh lemon juice
4 garlic cloves, crushed
1/2 tsp Worcestershire sauce
minced fresh parsley
Melt butter with the olive oil in heavy large
skillet over medium-high heat. Season veal with
salt and pepper. Dredge veal in flour, shaking
off excess. Add veal to skillet in batches and
sauté until golden brown and cooked through,
about 1 minute per side. Transfer veal to
platter. Cover with foil and keep warm. Add
broths, Sherry, lemon juice, garlic and
Worcestershire sauce to same skillet. Bring to
boil over high heat, scraping up any browned bits from skillet. Cook until sauce is reduced to 3/4
cup, about 10 minutes. Pour sauce over veal.
Sprinkle with parsley and serve.
Serves
4
BJGOURMET's Appetizers, Beverages, and Cakes/Muffins/Baked Goodies!
{ Links }
{ Meet Me }
{ Birds } { Angels } { Kid's Corner } { Recipes } { HTML Goodies, etc. } { Poems } { Greeting Cards } { Sailing } { Under the Sea } { Remember Our Soldiers } { Favorite Family Recipes } { Favorite Family Recipes continued }
{ BJ's International Recipes }
{ BJ's Appetizers, Beverages and Goodies }
{ BJ's Chinese, Dressings and Cookies }
{ BJ's Cuban, Filipino, Japanese & Korean Recipe }
{ European Recipes }
{ BJ's Marinades & Mexican Recipes }
{ BJ's Middle Eastern, Salads, Thia & Vietnamese Recipes }
{ BJ's Tribute To Kansas City Cuisine }
{ BJ's Recipes With Character }
{ Culinary Expresso }
{ Home }