Nov 30, 2008

Jack's Cowboy Spicy Spaghetti:

Ingredients and Preparation:
1 package spaghetti (any brand).
Table Salt.
Sugar.
Olive Oil (not virgin).
1/2 pound smoky bacon, chopped, cut into 2 inch pieces.
1 pound ground beef or pork or mixed half-n-half.
1/2 large white onion, finely chopped.
3 to 4 cloves garlic, finely chopped.
Fresh ground black pepper.
2 teaspoons hot sauce (any type or brand, I prefer Louisiana Hot Sauce).
1 tablespoon Worcestershire L & P Sauce.
1 tablespoon of fresh chopped parsley.
1/2 cup bourbon whiskey.
1 cup pasta water.
1 (14-ounce) can crushed tomatoes (any brand).
1 (14-ounce) can tomato Sauce (any brand).
1 tube of tomato paste.
4 baby carrots, chopped.
1 celery stalk, chopped.
1/3 chopped green pepper.
4 spring onions (scallions), chopped.
1 small can of chopped jalapeno peppers, include the juice.
1 small can chopped hot chili peppers, include the juice.
1 dry tablespoon of oregano.
1 dry teaspoon of basil.
1 dry tablespoon of crushed red peppers.
Vegetable (canola) Cooking Oil.
Parmesan Cheese.


Cooking Items and Utensils:
Chopping Board.
Kitchen Knife.
5-Quart pot with lid (I like to use a cast iron crock pot with a glass lid).
5 to 8 quart Pasta Pot with lid.
Long handled solid metal spoon.
Long handled slotted spoon.
Pasta Strainer.
Teaspoon.
Tablespoon.


Cooking Directions:
Heat a pot of water to a boil. Add spaghetti, canola oil, and 1 teaspoon of table salt to the water. Cook to taste. Don't over cook. Keep one cup pasta water. Drain into pasta strainer. Add olive oil, about 2 tablespoons, toss spaghetti (stops it from sticking together).

Using the 5-quart iron crock pot, heat over medium-high heat. Wait till it heats. Brown and crisp the bacon, about 5 minutes, remove with a slotted spoon. Drain off a excess bacon fat if necessary. Leave just enough to coat the bottom of the skillet.
Add in carrots, celery, onion, green pepper, cook for 2-minutes.
Add meat (beef, pork, combo is best) and crumble it as it browns, 3 to 4 minutes.
Add in 1/2 teaspoon of table salt; one tablespoon of crushed red peppers; and one tablespoon of fresh ground black pepper.
Add garlic and stir into meat. Season the meat with salt and pepper, hot sauce and Worcestershire L & P.
Add in basil, parsley, and oregano.
Add 1/2 cup whiskey and de-glaze the pan.
Warning: Do NOT spill liquor on to flame, remove pot from stove if necessary.
Cook 5 to 6 minutes more then stir in one can of crushed tomatoes; one can of tomato sauce; one teaspoon of tomato paste; bacon; canned chilies and jalapenos; and pasta water; add a pinch of sugar.
Cook for another 5 minutes.
Taste and adjust seasonings and serve up pasta in shallow bowls.

Serve:
Add Parmesan Cheese to taste over the pasta and sprinkle with raw spring onions (scallions).

Option – add white button mushrooms, 3-pieces, chopped finely. Add this when cooking carrots and onions.

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Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
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This is a spicy dish, not for the meek.

Nov 28, 2008

Turkey Leftover Recipe No. 5: Turkey for Breakfast

Yes, that's right Turkey for Breakfast.

Turkey Egg Omelet (serving for one person):
Put two eggs in a bowl, break and stir.
Add in Fresh Ground Black Pepper.
Add in a dash of Hot Sauce.
Add in one tablespoon of milk.
Stir well.
Place in frying pan, spread out, cook omelet egg on one side.
Flip over, add in small amount of turkey pieces and some shredded cheese.
Fold Omelet.
Flip and cook on both sides until cheese melts.
Serve with ketchup or Salsa as a topping.


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Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
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Remember, breakfast is the most important meal of the day, especially for children.

Turkey Leftover Recipe No. 4: Turkey Soup

First boil a package of large flat noodles (do not fully cook, they should be somewhat chewy because you are going to add them to the stoup later on, set aside in strainer).

In a large pot with lid (about 8 quarts).
Add the Turkey Stock you made from the bones.
Optional - You can also add in the left over Turkey Gravy if you have any left.
Add one can of chicken or turkey stock (Note: I buy the low fat, low sodium).
Add 1 1/2 cans of water.
Add in one whole onion, I prefer a White Onion chopped.
Add 4 cloves of finely chopped garlic (about one tablespoon).
Add about 1 Tablespoon of L&P Sauce.
Add about 1 Teaspoon of table salt.
Add about 1 Teaspoon of fresh ground black pepper.
Add in some fresh chopped garden Parsley.
Add in 2 Bay Leaves.
Add in Four to six Fresh Mushrooms (sliced) (Brown or white button types).
Add in about 1 Teaspoon of Oregano.
Add in One Large Can of Crushed Tomatoes.
Cover with lid.
Bring to a boil.
Add in about 1 Tablespoon of Sugar.
Add two stalks of fresh celery, cut length in half and then into diagonal small 1/2 inch pieces.
Add about a cup of Baby Carrots (cut in half).
Add the remaining Turkey Meat (de-bone first), best to use the Dark Meat if possible, about 2 lbs.
Cook for about 20 minutes on medium heat, stir as needed.
Next – add 1 bag of mixed frozen vegetables (peas, string beans, corn).
Cook for another ten minutes.
Next add the Noodles stir in thoroughly.
Cook on low heat for about an additional 10 minutes, stir gently.
Taste, add additional salt and pepper as needed.
Remove Bay Leaves.
Serve in a bowl.

NOTE:
If you need it to be more on the liquid side add an additional can of Chicken Stock plus one can of water (do not add salt)
You can Freeze what portion of the ‘Turkey Soup’ you don’t eat.
I put my leftovers in Tupperware tubs and freeze them, they will last several months.


////////\\\\\\\\
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of my Turkey Soup Recipe, please go to the comments section and leave me a comment.


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Thank you and, great eating.

Turkey Leftover Recipe No. 3: Turkey Stew

In a large pot (5 quart or bigger with lid)
Add the left over Turkey Gravy and pan drippings (strain first) – you will need about 2 quarts.
Add one can of chicken stock.
Add 1 1/2 can of water.
Add in one whole onion, I prefer a yellow onion chopped.
Add 2 cloves of finely chopped garlic.
Add about 1 Tablespoon of L&P Sauce.
Add about 1 Teaspoon of table salt.
Add about 1 Teaspoon of fresh ground black pepper.
Add in some fresh copped garden Parsley, about 2 tablespoons.
Add in 1 or 2 Bay Leaves.
Cover with lid.
Bring to a boil.
Add two stalks of fresh celery, cut length in half and then into diagonal small 1 inch pieces.
Add about a cup of Baby Carrots.
Add in Two Fresh Mushrooms (sliced), I prefer the brown button mushrooms but the button whites will do.
Cook for about 20 minutes on medium heat, stir as needed.
Next – add a bag of frozen peas.
Cook for another five minutes.
Next – Add two cans of small white Whole Potatoes (cut in half or buy them pre-sliced in can).
Add the remaining Turkey Meat (de-bone first), best to use the Dark Meat if possible, use about one pound.
Cook on low heat for about five to ten minutes.
Stir gently.
Taste, add additional salt and pepper as needed.
Remove Bay Leaves.
Serve in soup bowls.

Some Serving Ideas:
Place on top of Bread with a side order of Mash Potatoes –or- just eat plain from a bowl.

NOTE:
If you need it to be more on the liquid side add an additional can of Chicken Stock plus one full can of water (do not add salt)
You can Freeze what portion of the ‘Turkey Stew’ you don’t eat. It will keep for several months. I put my frozen foods in Tupperware in the 2-quart tubs.


////////\\\\\\\\
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of my Turkey Stew Recipe, please go to the comments section and leave me a comment.


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Thank you and, good eating.

Turkey Leftover Recipe No. 2: Hot Open Face Turkey Sandwiches

This is a great idea for leftover Turkey. Makes a warm meal. It can be eaten for Breakfast, Lunch or Diner although most people eat if for diner.

Items Needed per Serving:
Slice Turkey Meat, as though you would put it on a sandwich.
Butter or Margin, I personally like Country Crock, it's soft and spreads easy.
Leftover Turkey Stuffing.
Leftover Gravy.
2-slices of Bread (don't toast it).
Note: You may substitute Mash Potatoes for Stuffing or just use the Turkey only for the meal.


Preparation and Serving:
Using 2-slices of White Bread, butter, place on a diner plate.
Lay Turkey slices on top.
Place stuffing on sides.
Heat left over Gravy (stir thoroughly), pour gravy on stuffing and turkey.
Place in microwave for one minute and heat.


////////\\\\\\\\
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
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Thankx, good eating.

Jack's Turkey Leftover Recipe No. 1: The Turkey BLT

This is a great item for lunch ...

Items Needed per Sandwich:
Toaster.
3 Slices of Bread, I usually use Whole Wheat.
Mayonnaise.
One Slice of American or Swiss Cheese.
3 Strips of Crispy Bacon.
Lettuce (Romain or Ice Berg, wash before using, pat dry with a paper towel).
Sliced Tomato (wash before using).
Leftover Turkey Slices.

Preparation:
Cook the Bacon until crispy. Easiest way is place bacon on a plate cover with a paper towel in the microwave.
Toast the 3 slices of bread.
On the first piece of toast put Mayonnaise, One Slice of Cheese; and the Turkey.
Place the next slice of Toast on top.
Then add Lettuce, Bacon, and Tomato.
Place the last piece of Toast on top.

Slice sandwich in half and serve on a plate.

////////\\\\\\\\
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of my Turkey BLT Recipe, please go to the comments section and leave me a comment.


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Nov 27, 2008

You-Tube Video: Dawn Wells Potato Peeling Video

Marianne from the TV Show Gilligan's Island talks about potatoes.

Nov 25, 2008

Jack’s Thanksgiving Turkey Dinner with Stuffing and Side Dishes

Please Enjoy The Recipe -

This is a simple way with short cuts to make a Full Turkey Dinner.


Notice .. Many people feel Turkey is a tradition for Thanksgiving Day Celebration in the United States. Also, many people often feel the ‘Turkey’ meat is dry. Here is a way to prepare your ‘Stuffed’ Turkey or Whole Chicken (stuffed) and it won’t come out a dry bird!
Follow these simple instructions, and I assure you the ‘Meat’ will be moist and tender.......

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Please read everything here before starting!
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This meal easily feeds 4 people:

Turkey Ingredients and Amounts:
Helpful Hint: Young turkey’s are more tender, so buy a small one, the flavor is better and the meat will not be dry and stringy when cooked.
12 to 14 Pound Young Frozen Turkey (brand unimportant). If you have more people and need 20 to 24 pounds of turkey, and have the oven space then prepare two 12 pound turkeys.

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Pre-Cooking Turkey Preparations:
Remove the Turkey from Freezer and place in refrigerator 24-48 Hours before attempting to bake (do not remove from rapper). If frozen solid (very hard) this probably will require 72-hours. Start early. When removing the Turkey from the refrigerator and it is still frozen, place in the sink in cold water until thawed. It should be ready in about 1 – 2 hours (try and avoid this). Do not use hot water.
Defrosting in microwave can make the bird tough.
Never defrost at room temperature.
Caution: Some Turkeys do not come frozen, so put the bird in the refrigerator (ice box) until ready, do not freeze.
Start cooking early in the day. I start my Turkey preparations no later than 9:00am.

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Make sure you have all the ingredients before Turkey Day:
2 Fresh Celery Sticks
Fresh Ground Black Pepper
Olive Oil
Table Salt
1/2 Stick of Butter
1 Can of Turkey Gravy (any brand)
Parsley Flakes (dry, found in spice section of grocery store)
2 Boxes of Instant Stuffing Mix (I usually buy the Chicken flavored)
Ground Sage (comes in a small spice container, it’s best to buy this fresh every year, found in spice section of the grocery store)
Optional - One Naval Orange.

Necessary Cooking Utensils for Turkey:
Large Roasting Pan (you can buy disposable aluminum pans just for Turkey, they will also be in the grocery store)
Important Safety Tip: If you use a disposable aluminum pan place a large cooking tray underneath and pick the baking tray up not the aluminum tray or it may collapse and burn you!
Roll of Aluminum Foil
Large 2-prong Meat Fork (optional)
Carving Knife
2 Large Meat 3-prong Forks (for lifting Turkey out of pan, highly recommended)
A Baking Thermometer (a must, very important, I do not recommend relying on the pop-up device many Turkeys come with)
Basting Brush (a must)
Large Roll of Paper Towels
Some String
Small Metal Mesh Strainer
Basting Device (hollow plastic tube with rubber ball you squeeze, use this for basting the turkey, this is absolutely required).
Baking Ties or Baking Nails (don’t use something from the garage, buy these at the cooking dept in Wal-Mart, etc.)
Mash Potato Device.

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Recommended Vegetables and Side Dishes for your Thanksgiving Day Diner, I have found most people eat the following:
-Mash Potatoes
-Whole Kernel Corn
-String Beans w/bacon
-Gravy
-Stuffing
-Baked Beans in the Oven (one of my favorites, my mother’s recipe)

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Vegetable Ingredients and Amounts for every 4 people:
One Large Can (16oz) of Whole Kernel Corn
One Large Can (16oz) of Cut Whole String Beans
Two Large Cans (16oz) of Baked Beans - (I like Campbell brand)
1 Fresh White Onion
Brown Sugar
Golden’s Spicy Brown Mustard
Dark Molasses
Ketchup
L & P Sauce
Louisiana Hot Sauce
2 Sticks of Butter
4 White Rose Potatoes
Fresh Milk (for added richness you can use half-half, instead of milk)
Fresh Bacon (I generally like Oscar Meyer Pork)
One clove of chopped Garlic

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Turkey Preparation Directions:
Before starting the Turkey, prepare the Instant Stuffing Mix (see below)

Approximately 5 hours before you want to eat prepare the Turkey for cooking...
Remove the covering.
In cold tap water, remove all the innards, clean the Turkey thoroughly inside and out. I throw away the gizzard and other parts that come with the Turkey. Remove from water, damp dry the Turkey (or chicken) with paper towels.

Now Stuff the Neck and Back of the Turkey with the stuffing you have prepared.
Pack the stuffing in tight. Use the baking ties or nails to close-up the neck and bottom holes you stuffed (this is so the stuffing doesn’t fall out when in the oven cooking).

Optional: In the Turkey neck add Naval Orange (cut in half and place the orange halves in the neck without any stuffing), this adds a unique taste. I generally do this with my Turkey for Christmas.

Get your pan and alum foil out and ready.

Using the Large 2-prong Meat Fork, stab the Turkey thoroughly all over including the bottom, sides, breast, wings, and legs. Stab deeply to you hit the bone.

Using the string, tie the legs, and wings around the turkey body tightly, but not as to cut into the turkey breast meat.

Pre Heat Oven to 325 Degrees.

Next lay the Turkey in the Pan on its backside (breast down).
Cover thoroughly with Olive Oil (do not use Virgin Olive Oil) using the basting brush (I usually pour lightly from the bottle then spread around with the brush).
Sprinkle lightly with table salt and fresh ground black pepper.
Sprinkle lightly with Dry Parsley Flakes.
Flip the Turkey over and repeat on the breast side, legs, wings, etc.
Now add the Ground Sage, sprinkle heavily all over the Turkey.
Cut the 2 Celery Stalks into 4 to 6 equal pieces and lay in bottom of pan around the sides of turkey.
Add about 1 inch of water covering the bottom of pan.
Slide the cooking thermometer into the thick part of ‘Breast of the Turkey’ on an angle so it is in a near flat but slightly elevated position so you can read it.
Important Note: Do NOT trust the cooking pop out device on the turkey.
Cover the Turkey with the cooking pan lid or alum foil.
Very Important: Cook the Turkey until thermometer reaches 185 degrees no matter what the size or pound of the Turkey).
Note: Make sure you cook ‘Breast Side Up.’
Health Warning: Never under cook any type of foul.

Place in oven for 45-minutes, remove and bast. Then approximately every 25 - 45 minutes, remove Turkey from oven, close oven door, remove cover and ‘Baste’ thoroughly. Replace cover and place back in oven, continue to bake. The more often you baste the more moist it becomes.
I personally prefer every 30 minutes after the initial 45-minute period.
Safety Tip: When using the basting tool make sure you do not suck up the hoy juices into the ribber ball or it may ruin the basting instrument and burn you.

Melt about 1/2 stick of butter. When the turkey reaches 180 degrees, remove cover, baste top with melted butter using brush (breast, wings, and legs, this allows outer skin to get golden brown), place back in oven until done without cover. When turkey reaches 185 degrees, remove place on rack or top of stove.

Open the can of Turkey Gravy and lightly add some black ground pepper (no salt) and parsley flakes. Heat in a pan, stirring making sure it doesn’t burn.


Allow the bird to sit for 5-minutes.
Remove turkey from the pan and place on large serving tray (use 3-prong serving forks to lift).
Remove the string, pop-up device, and cooking nails.
Remove stuffing and place in with any remaining stuffing not used, mix, reheat in microwave for about 2 minutes. It's ready to serve.
Before carving, using a knife cut meat around the wings, and legs and remove placing on a serving platter.
Carving the Turkey -
Slice the turkey on a diagonal cut, following the breast from top down starting on the outside of the breast downward in slices. Repeat until you reach the backbone. Then flip to opposite side and repeat. Placing all the carved meat on a serving tray.
Do not remove the skin, some people like this, it also helps keep the moisture in.

Now using the strainer and a large spoon, dip up about a coffee cup amount of the Turkey Drippings from the bottom of the pan, strain it, and add it to the can gravy. Reheat, place in a bowl and serve.
Strain and save the remaining gravy for other uses.

Turkey Cooking Notes:
(1) The turkey will have approximate cooking time on package when you buy it, but a guideline is about 20 Minutes (cooking time in oven) equals One Pound of Turkey.
(2) This recipe works for all turkey sizes, so if you are buying a large bird, over 18 pounds, I would baste it ever 20 minutes after the initial 45 minute period.

=================
Instant Stuffing Mix Cooking Directions:
Prepare BEFORE Starting the ‘Turkey.’
Follow instructions on package.
I have learned to add into the water / pre mix package the following:
About 1 Teaspoon of dry parsley flakes.
Light Ground Black Pepper (Do Not Add SALT).
Half Stick of Butter.
Bring to a boil. Simmer, cover as instructed, add stuffing in Turkey as instructed.

==================
Oven Baked Beans Preparation and Cooking Directions:
Prepare this the day before Thanksgiving -
Place 2-large cans of Campbell’s Baked Beans in a glass or coring ware Oven Dish with lid.
Add 1 Tablespoon of Golden Spicy Brown Mustard.
Add 4 Tablespoons of Brown Sugar.
Add 5 Tablespoons of Dark Molasses.
Add 1 Tablespoon of Ketchup.
Add 1/4 finely chopped fresh White Onion.
Add 1 Clove of finely chopped Garlic.
Lightly add some table salt.
1 Teaspoon of Fresh Ground Black Pepper.
Stir thoroughly.
Bake in Oven at 350 Degrees for one hour.
Remove, stir, cool.
Place in refrigerator.
Just before serving the Turkey, remove the oven baked beans, heat in microwave oven for about 5 minutes. Place in bowl and serve.

==============
Potato Cooking Directions:
Start about 45 minutes before you're ready to serve the Turkey.
Place Potatoes in cold water, bring to a boil, with a small amount of salt added.
When done (fork tender), remove, cool for about 5 minutes, and remove skins.
In a large bowl, cut potatoes into cubes, then mash.
Add1/2 stick of butter.
Add 1/2 cup of milk; or half-and-half.
Mash until creamy.
Add salt and pepper to taste.
Add more milk or butter as needed, and to taste.
Place in bowl and serve.

================
Remaining Vegetable Cooking Directions:
Dish # 1 - Cut Whole String Beans.......
Using 4 strips of Bacon, place on a plate, cover with paper towel, and microwave until very crisp.
Open Can of String Beans, place in pan on top of stove.
Crush Bacon into beans.
Add 1/4 stick of butter.
1 Teaspoon of L & P Sauce.
Very light amount of Table Salt.
Light amount of fresh ground black pepper.
Stir, until light boil or bubbles, remove, place in bowl and serve.

Dish # 2 - Whole Kernel Corn......
Remove from can.
Add 1/2 stick of butter.
Add lightly some fresh Ground Black Pepper.
Add about 1 Teaspoon of Louisiana Hot Sauce.
Place in microwave bowl such as corning ware, cover with lid or heat on top of stove until light boil and Serve.

Optional Healthy Side Dishes:
---Fresh Garden Salad: Make things easy on yourself today, buy a fresh garden salad bag pre-made from the grocery store, also buy some croutons. Don’t forget your favorite salad dressing.
---Baby Carrots: Buy a small bag of Baby Carrots (these are sweeter than the large garden carrots). Place in a bowl of water (do not cut), heat in microwave until fork tender (do NOT over cook). Remove, drain water and add the following:
1/2 stick of Butter
1 Tablespoon of Brown Sugar
Table Salt to taste
Light Ground Pepper
Mix and serve.

=============
Desert Dish:
Try this......
From the grocery store buy a large already baked Apple Pie
Get some French Vanilla Ice Cream
Cut pie into slices, place in soup bowl, heat in microwave for about 1 minutes, add one large dip of ice cream, serve with spoon.

-or-

From the grocery store buy a pumpkin pie with a can of whipped cream (I usually buy the original 'Ready Whip' brand in a can, you find this in the refrigerated section near the milk).
Cut pie into slices, heat for 10 seconds, add whipped cream, and serve.

=================
Making Turkey Stock:
Now de-bone the remaining parts of the Turkey.
In a 5-quart pot with lid, place about 2-quarts of water.
Place the bones from the body of the turkey and any items not handled or eaten by the diner guest in the water.
Add in the celery stocks that was in pan.
Bring to a boil.
Turn down to simmer, and rotate the bones.
Cook another 20-minutes.
Remove the bones and celery.
Use a Tupperware 2-quart container and freeze for future use.

=================
FINAL NOTE:
Allow meat to cool. You can Freeze what portion of the ‘Turkey Meat’ you don’t eat. Simply put in a freezer bag; or wrap with freezer wrap and aluminum foil. Will stay good for about 3-months.
Or, you can serve it as leftovers or use in a Turkey Stew or Turkey Soup (coming soon as other recipes).


////////\\\\\\\\
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of my Turkey recipe, please go to the comments section and leave me a comment.


Also if you would be so kind, please follow this blog and share it with others.

Happy Turkey Day!

Nov 24, 2008

Jacks Recipes

This Blog is coming soon.
A cookbook of fine cuisine and tasty pleasures for the common everyday person.
These recipes are easy on budget but great on taste.