Jack’s Quick and Special Pasta Dish:

If you haven’t tried Pasta this way, it’s fast, easy to prepare, and different.
I am sure you get fed up with the typical Pasta servings.


Ingredients:
1 Box of Linguini Pasta
Grated Parmesan Cheese (I buy it all ready to use)
Regular Olive Oil (not virgin)
Margin or Butter
Crushed Red Pepper Flakes (spice section of grocery store)
Garlic Powder (spice section of grocery store)
Crushed Oregano (spice section of grocery store)
Crushed Parsley Flakes (spice section of grocery store)
Fresh Ground Black Ground Pepper (spice section of grocery store)
Table Salt


Cooking Items:
1 teaspoon
1 tablespoon
1 large cooking spoon
1 large bowl (3-5 quart size) (I personally use a 5-quart mixing glass style bowl because it is microwavable)
1 Large 5 Quart Pot with lid (any pot will do) (I personally like to use a cast iron pot with a glass lid, things usually don’t stick to these, remember to treat them periodically)
1 large colander strainer for the Pasta
2 dinner forks
Cooking (oven) Mitts or Gloves


Cooking Directions:
STEP # 1 -
Open box of Pasta prior to starting, break into half.
Fill 5-Quart Pot 2/3 with plane water, cover with lid.
On high heat boil water.
When boiling, remove lid, add -
1 Teaspoon of Table Salt.
2 Tablespoons of Vegetable Oil.
Place lid back on until boiling again.
Remove Lid and leave off.
Add the entire box of Linguini Pasta.
Cook / Heat as per instructions on Pasta Box (usually about 10 to 12 minutes).
Stir as soon as you put in pot, and stir occasionally as not to stick.

STEP # 2 -
While pasta is cooking, take large microwavable bowl.
In bowl, Add-
2 heaping tablespoons of butter or margin.
1/4 cup of Olive Oil.
1/2 teaspoon of Garlic Powder.
1 tablespoon of Oregano.
1/2 teaspoon of Crushed Parsley Flakes
1/2 teaspoon of Red Pepper Flakes
1/2 teaspoon of Fresh Ground Black Pepper
Cover, place in Microwave for about 1 minute or until butter is completely melted.
Remove bowl and let sit.

STEP # 3 -
Place empty strainer in sink.
When Pasta is done, pour into strainer.
Do not wash pasta with water but drain well.
Shake first, then gently stir Pasta with cooking spoon to remove excess water.

STEP # 4 -
Pour half the contents of the Pasta into bowl.
Quickly toss Pasta with 2 forks.
Now add second half of pasta.
Add an additional 1/4 cup of Olive Oil, pour slowly stopping to mix thoroughly.
Add an additional 1/2 tablespoon of Crushed Oregano, stir in thoroughly.
Finally add ... the Grated Parmesan Cheese, about 1/4 cup, stir thoroughly. Make sure the Pasta is really tossed and mixed thoroughly, including turning over bottom to top.

STEP # 5 -
Do NOT let sit, serve immediately ...
Using the forks place in bowl or on diner plate. I prefer a pasta bowls, less mess.
Add additional Parmesan Cheese to top and serve.


For you Hungry Man types:
Serve with a fresh garden side salad or a spinach salad.
Serve with Garlic Bread.
Serve with Red Wine or Ice Cold Beer.

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Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
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Jack’s Fried Scallops:

Adjust quantities according to the number of people served...

Ingredients and Amounts:
12 Large Fresh Scallops
Note: The Scallops are white or pink, the pinkish colored ones are actually sweeter, I personally prefer them, but either type is Ok.
For a ‘Serving’ rule of thumb 6 large scallops per person.

Old Bay Seasoning.
Table Salt.
Garlic Powder.
Fresh Ground Black Pepper.
Creole or Cajun Seasoning (dry powder form, not liquid).
Olive Oil.
3 Large Fresh Mushrooms, 2 brown and 1 white is the best combination for taste, but 3 is the number needed (produce section).
Spring Onions (produce section).
Fresh Garden Parsley (produce section).
Either Cajun Hot Sauce or Tabasco Sauce.
L & P Steak Sauce (original).
1 Can of Sweet Whole Kernel Corn.
1 Stick of Butter (you can use margarine, I personally use Country Crock).
1 Fresh Lemon.


You Will Also Need:
Large Frying Pan
Paper Towels
Either a small pot for top of stove or a microwave dish with lid, I use a 2-quart Corning Ware Dish with Glass Lid.


Preparation Directions:
Vegetable Preparation …
** Remember to wash all food before using **
Chop a small amount of Parsley (1/4 cup).
Slice the Mushrooms.
Cut 2 Spring Onions into small pieces.
Cut Whole Fresh Lemon in Quarter Wedges (you will use 2 wedges only).
Open can of Whole Kernel Corn, place in Microwave Dish.
Wash the Scallops and pat dry with a paper towel.


Cooking Directions:
On High Heat, pre-heat the Frying Pan or Deep Iron Skillet.
When hot, add about 1 Tablespoon of Olive Oil.
Immediately add 1/2 Stick of Butter (do not burn) roll butter around with a spoon until almost melted.
Lightly salt one side of Scallops, lay the salted side face down flat (cook for about 4 to 5 minutes) -
Note: Do NOT turn scallops over, cook on one side until you can see the side of each scallop beginning to change color.
Now, turn Scallops over – turn heat down till medium –
Lightly ‘Add’ Black Ground Pepper, Old Bay Seasoning, Garlic Salt, and Creole Cajun Seasoning.
Cook for about another 2 minutes or until Golden color.
Remove from frying pan, place 6 Scallops each on a diner plate in a circle fashion with the middle open.
Quickly add 1 Tablespoon of Olive Oil to hot pan, keep on medium heat.
Add –
The Parsley
Mushrooms
Spring Onions
1 Tablespoon of L & P Sauce
Stir and cook until golden brown but not black or burnt.
Squeeze 1 Lemon Wedge onto each of the Scallop plates.
Split the Fried mushrooms and put half on each plate in the middle of the circle.

Whole Kernel Corn:
Place in microwave dish or stove top pan
Add –
1 Teaspoon of Hot Sauce
1/4 Stick of Butter or Margin
Fresh Ground Black Pepper
When hot, dip up about 1/2 cup of corn and place on top of Scallops and Serve. If you use a microwave they will be hot in about 2 minutes on high heat, stir before serving.


Serving Instructions:
Serves 2 people.
Excellent with wine of choice

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Jacks Recipe for Chicken Cacciatore

This is a very hearty meal.
The kids will love it.

Food Utensil Items Needed:
Large long handle cooking spoon.
Paring Knife.
Chopping Board.
5-quart pot for cooking, I use a cast iron pot with a glass lid.
Teaspoons.
Tablespoons.
Pasta Cooker, I use an 8-quart pot with lid.
Pasta Strainer.
Large dinner plate.
Serving plates or bowls.
Forks.
Paper Towels.


Ingredients
4 Large Chicken Thighs or Chicken Breasts with bones. I usually buy a whole chicken and cut it up, it's less expensive.
1 Green Bell Pepper.
1 Box of white or brown button type Mushrooms.
1 Large Yellow Onion.
1 Cup of Red Wine (any brand, I guy merlot and the cheapest I can find),
1 28-ounce can of Crushed Tomatoes, any brand.
1 12-ounce can of Crushed Tomatoes, any brand.
1 Tablespoon of Tomato Paste (I buy it in a squeeze tube, refrigerate after opening, it will last for months).
1 Tablespoon of dry crushed Basil.
1 Tablespoon of dry crushed Oregano.
2 Tablespoons of L&P Sauce (original).
1 12-ounce can of reduced sodium Chicken Stock.
1 teaspoon of table Salt.
1 teaspoon of Fresh Ground Black Pepper.
2 Tablespoons of Fresh Chopped Parsley.
4 Tablespoons of Olive Oil.
1 Tablespoon of finely chopped garlic.
1 Tablespoon of Sugar.
1 Package of Linguini Pasta.
Parmesan Cheese (I buy it all ready in a can to serve).


Cooking Instructions:
Wash the chicken thoroughly and pat dry with paper towels.
Cut the entire Yellow Onion into long strips.
Cut half the Green Bell Pepper into long strips.
Slice the Mushrooms.
Chop the Parsley.
Open all the cans, wash lids first.
In the 5-quart pot place the olive oil, heat on high heat, turn to medium when ready.
Lightly brown the chicken pieces, do not over cook, remove place on large plate.
Add to the same 5-quart pot add the following-
Can Crushed Tomatoes
Onion
Green Pepper
Wine
Chicken Stock
Crushed Garlic
Tomato Paste
Dry Oregano
Dry Basil
Fresh Chopped Parsley
Mushrooms
L&P Sauce
Salt
Black Pepper
Cover pot with lid, bring to a boil.
Turn to low heat, cook for 30-minutes.
Now add the Chicken back in.
Add in the sugar.
Cover with lid, cook on very low heat for another 30-minutes.
Turn off fire let sit with lid on.

Cook Pasta in 8-quart pot with lid-
Fill pot 2/3 with water, cover, bring to boil.
Open Pasta, break in half, add to boiling water.
Add 1 Tablespoon of oil.
Add 2 tablespoons of salt.
Bring back to boil, reduce heat to low, follow pasta instructions on package,
Taste to see if ready.
Drain pasta into strainer.
Do not run cold water on pasta, just shake off excess water.

Serve Pasta on plate or in pasta bowl.
Add one piece of Chicken per serving with Cacciatore Sauce.
Add Parmesan Cheese.

Options-
Serve with Garlic Bread.

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Jacks Super Bowl Snacks

Here are some tasty ideas for the ‘Super Bowl Game.’
I updated this from last time...
This plans out every game quarter including something for half time.

Some Serving Items:
Six Glass Beer Mugs (place these in the freezer at least 24 hours prior to the game) … to be safe allow 2 mugs for each beer drinker.
Large 4 to 5 quart bowl.
Large Diner Plates (I prefer these over serving trays).
Pack of Toothpicks.
Paper Plates.
Paper Towels (guys are messy).
Plastic Sporks.
Ice.
Large Plastic Drinking Cups.
Beer (I prefer bottles).
Bacardi Rum.

Cooking Utensils:
Can Opener.
Medium to Large Frying Pan.
Sharp Kitchen Paring Knife.
Toaster (optional).
Microwave.
1 large Baking Tray.
Serving Spoon.
Blender.

Ingredients and Preparation by Item:

First Quarter Food:
(1) Microwave Popcorn (buy unsalted)
When popcorn is ready and hot place in large 5 quart bowl and lightly sprinkle some Cajun Creole Powder, mix well … serve with First Frosted Beer in glass mug
…. While the hungry Jack’s are munching on the popcorn and engulfing their first beer

(2) Saltine Cracker Munchies...
Buy low fat salted Saltine Crackers, Extra Sharp Cheese (in block or wedge), Golden Spicy Brown Mustard, and Italian Fresh Tomatoes.
Allow about 2 crackers per person.
On the cracker - slice about ¼ inch thick piece each of extra sharp cheese and tomato, lightly add some fresh ground black pepper, and top with some Golden Spicy Brown Mustard.
Serve on paper diner plates with a second Ice Cold Mug of Beer.

(3) From the frozen food section, buy some Potato Tots.
On a large oven baking tray, place in oven and heat until golden brown (follow package instructions).
When they are done, remove place on diner plate while hot, sprinkle with some Cajun Creole Season Powder.
Place a toothpick in each one for easy handling.
Yes, more Cold Beer (secret, keep the beer in the refrigerator for at least 48 hours, make sure it is towards the back). Before serving, place beer bottle in freezer for about 5 minutes, not as good as frosty mug, but still good ...
Caution: Do NOT leave Beer in Freezer for than 10 minutes.


Second Quarter Food:
Jack’s Nacho Supreme
Using 2 separate Diner Plates prepare as follows:
Nacho Chips (flour or corn, your choice or one of each).
Place chips so they slightly overlap on the plate.
Sprinkle Monterrey Jack Shredded Cheese and microwave for about 30 seconds.
Using One Pound of Ground Beef, pan fry beef in deep pan with olive oil, when almost done add 1 tablespoon of L & P Sauce and 1 Tablespoon of A1 Steak Sauce, a pinch of salt and fresh ground black pepper.
Now add in 1/2 bottle (8-ounces) of Salsa.
Cook until liquid has almost evaporated.
Pour over Nacho Chips.
Add to both plates…
Fresh white onion finely diced.
Shredded Lettuce.
Sour Cream (secret – add a small amount of hot water to the sour cream, stir .. it makes it easy to spread.)
Add to only one plate ....
Some sliced Jalapeno Peppers (I buy mine in a can).
Serve these at same time, use a serving spoon so each person can get their own, and use paper plates and plastic sporks for individuals.
And, YES more Cold Beer.


Half Time Food and Beverage....
(1) Food …
Egg Burrito Surprise
Soft Flour Tortilla Shells
2 Eggs per Tortilla Soft Shell does it.
Fry scrambled eggs in pan, add Cajun Hot Sauce and fresh ground black pepper while cooking.
Place on Tortilla, add Shredded Taco Blended Mix Cheese and sour cream.

(2) Beverage.....
This makes a great mixed drink.
1 can of frozen Lime Aide Juice (you can use lemon aide, but not as good)
Bacardi Rum
Pour Frozen Concentrate into Blender
Using same can add one can of Water
Using same can add one can of Rum
Add in 2 Tablespoons of Sugar
Fill remaining part of blender with Ice to top
Blend thoroughly makes a thick frosty mixer like a Slurpee.
Note: Hold lid of blender very tight
Pour in plastic beverage cup

Note: Serve these two items together.


Third Quarter Food.....
(1) Melba Toast Treats
On Melba Toast add some Port Wine Cheese Spread, place on separate diner plate and serve. Allow 2 per person.

(2) Using Extra Sharp Cheese and Mild Cheddar Cheese
Cut cheese into small cubes, use toothpicks for easy handling.
Place on diner plate and serve. Allow about 4 pieces per person.

(3) Buy some Ruffle Edge Potato Chips
Serve these with the remaining Nacho / Taco Chips with a side bowl of Salsa for dipping.
And, YES more Cold Beer


Fourth Quarter Food (round-up).....
(1) On Italian or French Bread, slice into ½ inch thick pieces, place on baking tray, pour some Olive Oil or use butter, bake for about 10 minutes at 350 degrees. Remove, place on plates. Now slice into ¼ inch thick pieces some fresh Mozzarella Cheese top with ¼ inch thick slices of Italian Tomato, cover with Virgin Olive Oil and serve. Allow about 3 pieces per person.

(2) Cheese Quesadillas, simply and easy to make
Buy a standard package of flour tortilla shells
Buy a large package of shredded Mexican Blended Cheese, or any of your favorite shredded cheese.
On medium heat, place tortilla shell, wait about 30 second. Sprinkle shredded cheese, move to one half side of shell, fold shell over to cover cheese, press down. Wait another 30 seconds, flip over and heat another one minute.
Cut into 4 equal pieces, serve.

(3) Final Meal for those Hungry Jack’s
On Rye Bread use either fresh sliced deli ham, corn beef, or pastrami add some Swiss Cheese, heat in microwave for about 20 seconds, remove, cut sandwich into ¼ sections, serve. Allow about 2 sections per person.
DON’T forget the Cold Beer.

You just had one hell of a Super Bowl Feed Bust
Enjoy the Game
See you next year ....

////////\\\\\\\\
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 Jack’s Super Bowl Snacks Recipe, please go to the comments section and leave me a comment. Thank you.


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Jack’s Recipes - How to Cook Rice

I mention rice in a few of my recipes, so I have gotten quite a few emails asking me how I prepare rice and what type of rice I use.

I use Indian Basmati Rice
















Here is how to Cook Basmati Rice:
Basmati is a variety of long grain rice, famous for its subtle aroma and delicious taste. The grains of Basmati rice are much longer, they are wide and they grow even longer as they cook. They stay firm and separate, not sticky, after cooking.
When cooked, Basmati rice puffs up length-wise and becomes very fluffy, fantastic for mingling with spicy foods and sauces.

Steps in Cooking Basmati Rice

Preparation:
Before using either method to cook the rice, do the following:
Rinse the Basmati Rice with cold water thoroughly before cooking, because there is so much starch clinging to its grains. Wash two to three times with your hands.
Then leave to soak for about 30 minutes in fresh cold water.


1) - Stove-Top Method:
Directions-
Put the Basmati Rice into a medium saucepan.
Drain the water again and then fill with fresh water.
The quantity of water should be a ratio of 1 cup of rice to 1 1/2 cups water to boil if you want firm rice.
Add the correct amount of water and cover with a tight-fitting lid. Bring to a boil.
Make sure you cook it in a heavy pot and do not disturb the rice or take a peek while its in the middle of cooking.
When it boils, lower the heat, simmer for 12 - 14 minutes before turning off the heat.
Remove from heat and stand covered, for another 5-10 minutes. until you're ready to serve. The rice should have absorbed all the water and will just need fluffing up with a spoon or fork.


2) - Cooking Basmati Rice Using the Rice Cooker:
Directions-
Important Note: This is my preferred method of cooking rice.
If you are not comfortable using the stove-top method you can always use the rice cooker as an alternative, using a rice cooker to cook Basmati or any type of rice is simple and convenient.
Put the desired amount of rice you need in the bowl of the rice cooker.















Wash the Basmati Rice and adjust the quantity of water.
Example: If you use 2 cups of Basmati Rice, the water level in the rice cooker should be 2 1/2 level, if you like your grains more tender.
Or 2 cups of rice, the water should be in 2 level of the rice cooker if you want firm rice.
When the rice is cooked, the rice cooker will automatically turn down the heat so there is not a problem of burning the rice.
Once done, let sit for about 10-minutes, open and fluff with fork or spoon.


For some healthy food serve this as a veggie side dish, with any meal, dish up onto serving plate or into bowl and just add butter to the hot rice.
My children grew up loving this and my grandchildren love it to.
Try following the Asian method, eat rice with a spoon. For children this is certainly easier and they wont get frustrated trying to eat it with a fork.

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Jack’s Recipe for Instant Banana Cream Pie

I got several emails about making deserts and what I recommend.
As you know, I am a simple down home style cook.
Also many ask why I never add pictures, so hopefully this recipe responds to both request.

So here is one of my favorites and it's easy to make...
Jack’s Instant Banana Cream Pie, yummy, the kids will love it.

Cooking Items:
Baking Tray.
Large Mixing Bowl.
Measuring Cup.
Parring Knife.
Baking Spatula.
Here are pictures of these items .....
















































Steps:
First buy all the necessary ingredients, see below.
4 Ripe Bananas
1 Quart of Whole Milk
1 Can of Reddi Whip
1 Large Box of Jello Brand Instant Banana Pudding
1 Package of Frozen Pre-made Pie Filling Crust with Pie Tins



You will need the following:
Bananas-
Get them when they have started to recipe or leave on counter until they do ripe before starting to make the pie.
See the picture as to what they should look like.











Whole Milk-
Buy regular milk, not reduced fat. I usually buy what's on sale, the store brand. If you're not a milk user, a quart will do.
See picture.













Reddi Whip in a can-
This should be in the same section the milk is in. I do not substitute brands on this one.
See the picture as to what they should look like.
















Jello Brand Instant Banana Pudding, large box.
No substitute brands on this either.
See the picture as to what they should look like.
















Pre-Made Frozen Pie Crust with Pie Tins.
See the pictures as to what they should look like.



















Preparation and Instructions:
Place frozen pie crust with tin on a baking tray, heat in oven, follow pie crust instructions on package these vary slightly with product.
While pie crust is in oven baking, prepare Jello Instant Banana Pudding, again follow instructions on package, but use whole milk.
When pie crust is done, remove from oven allow to cool to room temperature.
Cover and place banana instant pudding mix in refrigerator and cool.
When banana instant pudding mix and pie crust are ready, pour pudding into pie shell. Use spatula and smooth level.
Now peel and slice 4 ripe bananas. I usually cut the bananas into 1/2-inch slices. Cover the entire pie.
Now use the Reddi Whip in a can, shake very well. Start at the outer edge of the pie and cover the entire pie with the Reddi Whip Cream.
Place back in refrigerator for at least one hour before eating.
This is how the Banana Cream Pie should look like when you are done:








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Jack's Turkey Leftover Recipe No. 3: Turkey Stew

This is one of my personal favorites for Leftover Turkey. Fast and easy to make, you can freeze the what's left.

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 (optional).
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.


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Thank you and, good eating.

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

This is a great item for lunch -
And, some people even like it for breakfast ....

Items Needed per Sandwich:
Toaster.
3 Slices of Bread per sandwich, I usually use Whole Wheat Bread.
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.
On the last piece of toast put Mayonnaise.

Slice sandwich in half and serve on a plate.
Serving Note: I found with younger children, that plain bread is often preferable over toast, so ask them.
Some children don't like crust, so remove it for under children.

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Jack’s Thanksgiving Turkey Holiday 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.......

++++++++++++++++
Please read everything here before starting!
++++++++++++++++

This meal easily feeds 4 adults:

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.

===================
Pre-Cooking Turkey Preparations:
Remove the Turkey from Freezer, or if buying close to T-Day, 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 a full 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 very 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.

==================
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, if you're bold try the cranberry 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 Fresh Ripe 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.

-------------
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)

---------------
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 (original)
Louisiana Hot Sauce
2 Sticks of Butter
4 Large 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 Fresh Chopped Garlic

================
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. Don bot squeeze. 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 thickest part of ‘Breast of the Turkey’ on an angle so it is in flat, near the bone, but slightly elevated position so you can read it.
Important Note: Do NOT trust the cooking pop out device on the turkey. Don't remove this though until the turkey is cooked.
Cover the Turkey with the cooking pan lid or alum foil. I always use foil do the lid doesn't stick to the turkey skin.
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 30 - 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 hot 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.


Once bird reaches 185 degrees, remove, 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 until eating.

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.
Important Note - I take the turkey out of the oven completely, closing the oven door as not to lose any heat, place on an elevated rack, or on top of the stove (burners off), Basting should be done quickly and turkey put back in oven to continue cooking.

=================
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.
You may want to cooked these one day before if you have limited oven space then just reheat the beans.

==============
Mash 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.
Add 1/2 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 (other recipes available from Jack).


////////\\\\\\\\
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 with side dishes, please go to the comments section and leave me a comment.


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Happy Turkey Day!

Jack’s Recipe for Chicken and Dumplings

Some Southern Home Cooking:
With the cooler weather upon us, this is a great dish, inexpensive to make, and filing.
The following recipe will feed approximately 4 to 6 people ....

Ingredients and Amounts:
3 pounds of ‘Chicken’ Pieces (preferably breasts and thighs with bones) 

1 medium Yellow Onion

2 Whole Carrots (for sweetness you may want to use 15 baby carrots)

3 Fresh Celery Stalks
3 
Fresh Garlic Gloves 

Whole Dried Bay Leaves

Fresh Dried Thyme 

Fresh Parsley 

Table Salt 

Fresh Ground Black Pepper 

Cayenne Pepper 

Crushed Dried Oregano
all-purpose Flour 

Baking Powder 

Fresh Milk
L & P Sauce
Sugar


You Will Also Need:
Large Cooking Pot (5 quarts or bigger) with Lid
Paper Towels
Large Cooking Spoon
Sharp Paring Knife
Medium Mixing Bowl
Teaspoons
Tablespoons
Measuring Cup
Large Diner Serving Plate
Soup Bowls
Soup Spoons


Preparation Directions:
Chopped the medium yellow onion
Finely Chopped 3 gloves of garlic
Chopped about 1/4 cup of fresh parsley
Cut the 3 celery stalks diagonally into 1/2 inch long pieces
Cut the 2 large carrots sticks diagonally into 1/2 inch pieces
Wash the Chicken thoroughly


Cooking Directions:

Step # 1:
Chicken and Stock Preparation …
In a 5 quart pot add water about 1/2 full
Place chicken in pot with onion, carrots, celery, parsley, and garlic
When water starts to boil … Add in the following:
2 bay leaves.
1 teaspoon dried thyme.
2 teaspoons table salt.
1 tablespoon of L & P Sauce.
1 tablespoon dried oregano.
1 tablespoon fresh ground black pepper.
1/2 teaspoon cayenne pepper.
When chicken is almost done, remove, place on a large diner serving plate and let rest until cool enough to handle, then remove skin, remove chicken from bones, place back in stock.
Add in about 2 tablespoons of white sugar. Stir thoroughly.
Reduce the heat to low, cover with lid, and simmer.
Cook for about another 15 minutes (make sure chicken is done).
Remove bay leaves from the broth, and discard.
Skim as much fat as possible from the surface of the broth.
Heat broth to a slow steady boil.
Taste and adjust seasoning (salt and pepper to choice).
Turn fire off. Leave on stove covered with lid.

Step # 2:
Dumpling Preparation ....
In a medium sized mixing bowl, combine -
1 cup of all-purpose flour.
2 teaspoons of baking powder.
1/2 teaspoon of salt.
Stir in 1/2 cup of fresh whole milk.
Beat until batter mix is stiff.

Step # 3:
Turn fire back on, bring back to boil, reduce to medium heat.
Drop batter mix, approximately 1 tablespoon, at a time into the boiling broth.
Cover, and cook for 10 minutes.
The dumplings should be puffed and floating (remove one and taste to see if done).
Place in bowl and serve immediately.
I usually serve this in a large soup bowl with a soup spoon.

NOTE: This makes a small ratio of dumplings to chicken and stock.
I prefer my portion heavy on ‘Dumplings.’ To achieve a heavier dumpling ratio double the ingredients above (makes twice as many dumplings).


////////\\\\\\\\
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 Jack’s Recipe for Chicken and Dumplings.
If you could, please go to the comments section and leave me a comment.
Thank you.


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Happy Cooking.

Jack’s Recipe for Pasta in Alfredo Sauce:

Here is another easy to prepare Italian Pasta Dish.
One of my favorites …


Ingredients:
I Box of Fettuccini Pasta
1/4 cup butter or margin (I personally use Country Crock all natural original)
1 cup heavy cream
1 teaspoon of crushed garlic
1/2 cup grated Parmesan / Romano Cheese (I buy it all ready to use)
1/4 cup chopped fresh parsley
1/4 teaspoon Fresh Ground Black Pepper
1/2 teaspoon of crushed red peppers (spice section of grocery store)
1 teaspoon of Dry Oregano (spice section of grocery store)
Olive Oil
table salt


Cooking Items and Utensils:
1 large metal cooking spoon
1 Measuring Cup
1 Whisk
1 Paring Knife
Diner plates and forks
Teaspoons
Tablespoons
Large Pasta Strainer
1 Medium sauce pan
1 Large 5-Quart Pot with lid (any pot will do) (I personally like to use a cast iron pot with a glass lid, things usually don’t stick to these, remember to treat them periodically).


Preparation Directions:
Peel and finely chop Garlic Gloves (enough for 1 full heaping Tablespoon)
Chop Parsley (about 1/4 cup)


Cooking Directions:
Step # 1: Cook Pasta
In 5-Quart Pot, fill with approximately 2/3 water
Cover with lid, heat on ‘High Heat’
While heating, remove Fettuccini Pasta from package, break in half, place on a clean dry diner plate.
When water comes to a boil, add approximately 2 tablespoons of oil, and
1 tablespoon of regular table salt
Pour in Pasta, stir.
Follow instructions for Pasta cooking times.
Do NOT overcook.
Pour and Drain into strainer, do not wash with cold water, lightly stir and let sit.
Drizzle some Olive Oil over pasta and stir, this stops the pasta from sticking together.
Immediately Wipe out Pot, you will use this again.

Step # 2: Cooking the Sauce
When Pasta is about half way done, start the sauce.
Melt butter in a medium saucepan over medium low heat.
Add cream turn heat to simmer, and cook for 5 minutes.
Caution: never spill any type of milk product on stove or burners.
Then add garlic, and Parmesan / Romano Cheese, and whisk quickly, heating thoroughly.
Stir in parsley, red pepper flakes, and fresh ground black pepper.

Step # 3: Combining Pasta and Sauce
Heat large pot again on low heat.
Pour pasta back into large 5-quart pot.
Immediately pour sauce over pasta, stir thoroughly.
Immediately remove and serve.


Serving:
Makes 4 servings
Dip out serving onto plate or into a bowl
If desired, Add more grated Parmesan / Romano Cheese


For you Hungry Man Types:
Serve with a fresh garden side salad
Serve with a Red Diner Wine or Ice Cold Beer
Also goes well with Garlic Bread

////////\\\\\\\\
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 Jack’s Recipe for Pasta in Alfredo Sauce.
If you could, please go to the comments section and leave me a comment.
Thank you.


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Jack’s Oven Baked White Fish with Veggies:

Healthy Eating....

I prefer Cod, but you can use another White Fish such as haddock or halibut.

Ingredients and Amounts:
1 to 11/2 pounds of Fresh FISH
Note: The fish usually comes in long pieces, so get the butcher
to cut off just the upper 1/3 of the fish, the thick part. The tail has remnants of the scale and is often tough. The thicker portion is best for baking. If the butcher refuses, you may have to live with it, scrap the scales or throw the lower portion away – a chefs choice, you decide.
Old Bay Seasoning
Table Salt
Garlic Powder
Fresh Ground Black Pepper
Creole or Cajun Seasoning (dry powder form, not liquid)
One bottle of Ranch Salad Dressing
Olive Oil
Butter – margin is ok.
Fresh String Beans (produce section) – about one handful
Fresh Bean Sprouts (produce section) – about one handful
Snow Pea Pods (produce section) – about half of one handful
One Fresh Garden Red Ripe Tomato (firm, not soft) (produce section)
2 Large Fresh Mushrooms, I prefer the brown but the white will do just fine (produce section)
Fresh Celery (produce section)
Spring Onions (produce section)
Baby Carrots (produce section)
1 White Onion (produce section)
Fresh Garden Parsley (produce section)


You Will Also Need:
Large Ceramic or Glass Baking Dish approximately 9” x 13” x 2”
Aluminum Foil
Paper Towels
White Rice (instant is ok.)

Preparation Directions:
Vegetable Preparation …
** Remember to wash all food before using **
Cut the Fresh Green Beans on a diagonal cut about 1 inch long.
Cut about 3 Baby Carrots into small slices.
Cut One Celery Stalk in half-length way, and then cut into diagonal pieces about 1 inch long.
Do NOT cut the Bean Sprouts or Snow Pea Pods.
Chop a small amount of Parsley 1/4 cup.
Chop 1/2 of the White Onion.
Slice the Mushrooms.
Cut 2 Spring Onions into small pieces.
Slice the Tomato into thick slices.
Pour a light amount of Olive Oil into the baking dish, then use a small piece of paper towel to coat the dish bottom and sides.
Wash the Fish and pat dry with a paper towel.
Lay the Fish in the baking dish.
On both sides medium coat the Fish with the Cajun Seasoning, Old Bay Seasoning, and Garlic Powder.
Cut Butter into thin slices and lay on Fish.
Lay the Tomato on the Fish.
Now lay the cut Veggies around the sides and on top of the Fish.
Pour the Ranch Salad Dressing and cover completely, use the whole bottle.
Add table salt and fresh ground black pepper to taste.
Lightly sprinkle some additional Garlic Powder, or you can slice some fresh garlic if preferred.


Cooking Directions:
Pre Heat Oven to 350 Degrees
Cover Fish with Aluminum Foil
Cook for 35 Minutes (warning – do not over cook)
Remove, using a fork; test the fish to see if it is done (It should fall apart at the touch).


Serving Instructions:
Best served with rice.
I personally put about a 2 scoops of rice in a large soup bowl, then one piece of fish, and veggies with sauce.
Serves 3 to 4 people.


Hungry Man Types - you may also want to try:
Serve a nice White Wine with diner.
Most ‘Men’ will find that Beer goes with about anything.
A good appetizer is Cold Peeled Large Shrimp (about 6 per adult).
Afterwards, a nice Sherbet goes well, I like raspberry myself.


////////\\\\\\\\
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 Jack’s Recipe for Oven Baked White Fish with Veggies.
If you could, please go to the comments section and leave me a comment.
Thank you.


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Jack's Recipes: Today is a Consumer Cooking Health Aert

Subject: Pyrex dishes

I HOPE EVERYONE TAKES THE TIME TO READ THIS MESSAGE.

Got any new Pyrex dishes in your cooking utensils? This is a must read.
I Checked at Wall Mart and all the warnings are there.

One Scary Story....
About 5:30 PM there was a loud bang from the oven. Sylvia opened the oven door and the Pyrex dish had shattered into a million pieces.
The roast beef (our first in many months) was peppered with small shards of very sharp glass. Normally,I am quick to inform Sylvia she did something stupid. However,this time she was nowhere near the stove when it blew. I shoveled the glass and the now mashed potatoes into a bucket with two putty knives. I then sucked the remains with the shop vac. I let everything cool down and then scrubbed the oven with Simple Green and some hot soapy water. It took over an hour to clean up the goo. Upon completion I ran the oven empty to see if the temperature controller was working okay. I suspected the oven got too hot and the dish simply blew. This was not the case however.
The oven came up to temperature and cycled normally. We threw a disgusting frozen pizza in the oven and it cooked okay.
What is going on you ask?
I Google exploding Pyrex dishes and got ten million hits.
Exploding Pyrex is very common....
Here is the story: A long, long time ago in a country we all know and love was a company named Corning. They made Pryex dishes. The material they used is called borosilicate glass. This stuff is indestructible.
But like everything else, the Bottom Liners had a great idea: sell the technology to another company. The Chinese discovered that using soda lime glass was almost as good as borosilicate glass and a lot cheaper. Today, Wal-Mart is the largest distributor of Pryex products. Corning not only sold the technology to a company called World Kitchen, they also sold the rights to the original Pyrex logo.
Seamless. The consumer will never know.
Now it seems people are getting hurt using soda lime Pyrex. We were lucky because the dish broke while the oven was closed and the damage was limited to the oven cavity. Others have been less fortunate. Some dishes explode when they are lifted from the heating rack in the oven with devastating results. Some people are heavily scarred. World Kitchen is in denial. They say that the dishes are another brand, not theirs. Contrary to their denials the victims usually have more than one of these dishes and the Pryex logo is clearly visible.

If you buy a Pryex dish beware.
The label on the front says oven safe, freezer safe, microwave safe. The instructions on the back tell another story. You cannot move a soda lime Pyrex dish from the freezer to the oven and expect it to survive. The fine print goes on and on about what you are not allowed to do with the Pyrex dish. The fine print has prevented World Kitchen from being sued because they have warned the consumer that their Pyrex dishes are junk from the get go. And they are the same price as the original Corning dishes.
What a bunch of losers we all are for buying this crap.
What to do?
If you own borosilicate Pryex dishes, no fear. They have to be more than 25 years old to be sure they are indeed Corning dishes. I am not sure if the old Pryex dishes have anything stamped in them that indicates they are made by Corning. You may continue to use the soda lime dishes for holding stuff. Just do not attempt to roast or microwave with them as the hazard is very clear.

The reason the soda lime dishes let go is that over time they develop micro-cracks. Once a few micro-cracks are present and once some liquid finds its way into the cracks you have the bomb situation. The liquid is like shoving a crowbar in the dish and pulling it apart. Super heated liquids expand rapidly and it is the super heated liquids that force the soda lime glass to shatter into tens of thousands of shards.

Since Corning no longer makes Pyrex and Sylvia proudly holds a large collection of the soda lime Pyrex, we decided that one bomb in the kitchen is enough. The Pyrex dishes will go bye-bye in this week's trash. I do not know what we will use for cake and pie dishes going forward. If you have some suggestions we are listening.

I strongly urge you not to use the soda lime Pyrex for the oven, stove top or microwave. The slightest invisible crack is all it takes to have a mess and a possible injury.

As to World Kitchen: Them and their cheap dishes. In case you are wondering: World Kitchen is not a USA company.

This is one more thing we can thank Congress for - selling out America. Just think Obama and Congress just approved the sale of the Hummer, the U.S. first line of defense for our American Fighting Men and Women, wonder when they will start failing, breaking down, and blowing up?

Yes, next week I will return with another great Recipe from Jack!

Please FOLLOW my Blog.

Jack’s Recipe for Irish Stew with Mash Potatoes:

Notice...
This recipe requires time, do not rush it or take short cuts.
Please follow instructions or your beef will be tough.

Ingredients and Amounts:
1/4 cup Fresh Green Garden Standard Parsley
1/4 cup Fresh Italian Parsley
4 Bay Leaves
1 Tablespoon of Dry Basil
1 Tablespoon of Fresh Chopped Garlic
1 Standard Size Bottle of Red Diner Wine (Merlot)
4 Large Brown Mushrooms
4 Large White Button Mushrooms
1 Tablespoon Table Salt
1 Tablespoon White Sugar (not artificial)
2 1/2 to 3 Pounds of Lean Beef Shoulder cut by butcher into 4 equal cubes (excess fat removed)
1 Teaspoon of LP Sauce (original)
2 Fresh Celery Stocks
1 Large Red Onion
3 Spring Onions
1 Tablespoon of Fresh Ground Black Pepper
1 Large Bag of Baby Carrots
Butter
Olive Oil
4 to 6 White Rose Potatoes (Medium Size)
1 14-Ounce Can of Chicken Stock
2 Sticks of Butter or Margin (I personally prefer butter for
Mash Potatoes).
1 Pint of Half and Half or Milk
See Options Below

Note: Because of the time required to prepare and cook this dish, I usually do the marinate in the morning around 10:00am. Then the next day around Noon I start the cooking process. By the time you are done with everything you should be able to have diner around 6:00pm.


Kitchen Items and Utensils:
1 Large 5-Quart Pot (I personally use an Iron Pot, seasoned,
with a glass lid).
1 5-quart large mixing type bowl (I personally use glass).
1 3-Quart or larger Stove Top Cooking Pot, I use Revereware.
I kitchen cutting knife or paring knife.
1 Fork for cooking.
Tablespoons.
Teaspoons.
Pair of Tongs.
Mash Potato Utensil
Paper Towels.
Saran Type Plastic Wrap.
Can Opener.
Cutting Board.
Long handled metal or wood cooking spoon.
Wine Corkscrew Opener.
Large Diner Plate or Bowl for handling the meat.


Preparation Directions:
In a Large glass or ceramic bowl (3-4 quart size)
 place the following ingredients in the bowl …
Using a diagonal cut - Cut 2 Celery Stalks into 1-inch pieces
1 Cup of Baby Carrots (keep whole)
Slice a whole Red Onion into 1/2 inch long cuts, then cut in half (but don’t dice)
Slice the Mushrooms into 1/2 inch long cuts, then cut in half (but don’t dice)
Dice the 3 Spring Onions
Dice Green Parsley (remove stems)
Dice Italian Parsley (remove stems)
Add the (see quantities above) Sugar, Salt, Fresh Ground Black Pepper, Basil, Chopped Garlic, L&P Sauce, Bay Leaves, and 1/2 the bottle of Red Wine .. then Stir (mix thoroughly)
Take the Beef Shoulder Pieces – with a fork poke each side about 3 to 4 times (this allows the wine to get into the meat) (do not tenderize or over poke the meat)
Place the Meat Cubes into the bowl, move vegetables around the sides of the meat, sprinkle lightly on top of each meat cube some Olive Oil, then add the remaining Red Wine.
Cover with Clear Plastic Wrap - Marinate and refrigerate over night (at least 12-hours but preferably 24-hours).


Beef Stew Cooking Directions (follow these closely):
Using a 5-Quart Iron Pot with Glass Lid
Remove marinate from refrigerator.
Remove ‘Meat’ only, place on a plate, remove any clinging veggies, pat dry each piece with a paper towel.
Open can of Chicken Stock.
Preheat Iron Pot on High Heat.
When Hot, Place 1/2 stick of butter and about 2 Tablespoons of
Olive Oil.
Sear Meat Cubes on ALL 6 Sides, – do NOT overcook (if needed add about another Tablespoon of Butter).
As meat cooks, remove place on plate.
When meat is completed, turn off fire, remove liquid from pan, dispose of liquid, wipe bottom of pan with a paper towel (use tongs).
Next, turn fire back to high heat
Quickly add the Chicken Stock plus one 1/3 can of Water.
Place all the meat back into the Pot
Bring to a boil.
Add the remaining Marinated Ingredients and Wine.
Add an additional 1 Cup of Baby Carrots.
Reduce to Medium Heat – cover with lid.
Once it comes to a boil, stir with metal or wooden spoon.
Place Pot on Simmer (may be separate burner on your stove).
Keep Covered - Simmer for approximately 5 hours (or until meat is fork tender and falls apart), lightly stir approximately once after the first 30 minutes, then lightly stir again once every hour.
After about 2-hours of simmering remove all bay leaves.

Helpful Hints: It should be done when about 1/3 of the liquid is cooked off and absorbed.
Taste before turning off .. add salt, pepper, or a very small amount of sugar .. heat for another 10 minutes if additional seasoning was added.
Turn Off Stove, leave covered.
Let stand for about 15 minutes before serving.
Do NOT cut or slice meat.


Potato Cooking Directions:
Place Potatoes in boiling water with a small amount of salt added.
When done, remove, cool for about 5 minutes, and remove skins.
In a large bowl, cut potatoes into cubes, then mash.
Add 1/2 stick of Butter.
Add 1/4 cup of Half and Half or Milk (I prefer rich and creamy so I use half and half).
Mash until creamy.
Add salt and pepper to taste.
Add more Milk or Butter as needed and to taste.


Serving Instructions:
Place mash potatoes on plate.
Dip up Irish Stew and serve.
Cover mash potatoes with gravy.
Adults get one piece of beef.


Optional Cooking Hints and Ingredients:
--- You can substitute the Italian Parsley with Cilantro but reduce the amount to about 2 Tablespoons (no stems).
--- You can substitute Baby Carrots for large garden carrots. If you do, cut into 2 inch diagonal cuts. I personally like the Baby Carrots better they are sweeter.
--- After adding the ingredients above you may also add
1 Tablespoon of A-1 Steak Sauce ( I have tried this but it gives the sauce a ting).
--- If you are a true Meat Lover, you can substitute the Chicken Stock with Beef Stock but this will give it a somewhat of a stronger taste, some like it that way, you will have to add 1 can of water, everything else remains the same.

You can Freeze what portion of the ‘Irish Stew’ you don’t eat. I store my leftovers in Tupperware Plastic Tubs. It will last about 3-months in the freezer. The mash potatoes will have to be eaten the next day.

////////\\\\\\\\
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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Jack’s Garlic Shrimp with Pasta or Rice:

Some people refer to this as Shrimp Scampi.
Serves 2 Adults

Ingredients:
1 pound of large fresh uncooked shrimp (butcher / seafood section of grocery store) (large you get about 21 to 25 shrimp per pound).
Grated Parmesan / Romano Cheese (I buy it all ready to use).
Fresh Garlic (produce section of grocery store).
1 medium size lemon (produce section of grocery store).
Olive Oil.
Butter (not margin).
Louisiana Hot Sauce.
Crushed Red Pepper Flakes (spice section of grocery store).
Cajun Creole Dry Seasoning (spice section of grocery store).
Garlic Powder (spice section of grocery store).
Dry Crushed Oregano (spice section of grocery store).
Fresh Parsley (produce section).
Fresh Black Ground Pepper (spice section of grocery store).
Table Salt.
Instant or Fresh Rice; or Angel Hair Spaghetti.


Cooking Items:
1 teaspoon
1 tablespoon
1 large cooking spoon
1 medium deep frying pan
1 small paring knife
Paper Towels
Plastic Wrap
Small Mixing Bowl
2 Diner Plates or Large Soup Bowls
2 Diner Forks (you may want to try and eat this with a soup spoon if you're having it over rice, it works better, I learned this when I lived in Asia).
1 rice cooker or pot for boiling instant rice.
Note: Instant Rice is good when you are in a hurry.
Pasta – needs pasta strainer and large deep 5-quart cooking pot.


Cooking Directions:
STEP # 1 ….
Clean, peel and devain the fresh one pound of Shrimp.
Place in mixing bowl.
Sprinkle with the following …
-- Cajun Creole Seasoning.
-- Fresh Ground Black Pepper.
-- Garlic Powder.
-- Small amount of table Salt.
Stir thoroughly, cover with plastic wrap and place back in refrigerator.


STEP # 2 ….
Prepare Rice.
Prior to cutting lemon, lightly shave the lemon skin, about 1/2 teaspoon. This is called Lemon Zest. Next, cut Lemon in Half.
Finely Chop the Garlic, you will need about 2 tablespoons.


STEP # 3 ….
When Rice -or- Pasta is done remove and place in soup bowl or on diner plate.
Cook the Shrimp as follows …
Remove Shrimp from refrigerator.
Get spices, lemon, lemon zest peelings, butter, and garlic
ready to use.
Using a medium size deep frying pan, preheat pan.
Add about 2 tablespoons of Olive Oil, roll oil around to cover pan.
Add in about 3 tablespoons of butter.
Add in 2 tablespoons of Fresh Chopped Garlic, stir quickly.
Add in all the shrimp, stir.
Add in some Fresh Ground Black Pepper.
Add in a small amount of Table Salt.
Add in 1 teaspoon of Dry Oregano.
Add in 1/2 teaspoon of Crushed Red Pepper Flakes.
Add in 1 teaspoon of Hot Sauce.
Add in 1/2 teaspoon of Lemon Zest.
Add in 3 tablespoons of Fresh Parsley.
Continue to stir, shrimp cooks fast. Do NOT overcook.
When Shrimp is done, squeeze juice from whole Lemon.

Remove quickly, pour ½ onto each Bowl or Plate of Rice.
Sprinkle in 2 tablespoons of Grated Parmesan Cheese.
Serve while hot.


For you Hungry Man Types:
Serve with a fresh garden side salad.
Serve with Red or White Wine, or an Ice Cold Beer in a Frosty Mug.

////////\\\\\\\\
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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Jack's Recipe: Fried Fresh Mozzarella Sticks with Portabella Mushroom Ragu Sauce and Conchiglie Pasta

Ingredients
1 Package of Conchiglie (Seashell shaped pasta)
1 pound fresh Mozzarella Cheese
Salt
Fresh Ground Black Pepper
all-purpose flour
Eggs
Milk
Dried Bread Crumbs
Olive Oil
Unsalted Butter
White Onion
Fresh Parsley
Fresh Garlic
2 pounds fresh Portabella Mushrooms
1 28-ounce can of Crushed Tomatoes (any brand)
Tomato Paste (buy in a tube)
Dried Thyme (spice section)
Dried Oregano (spice section)
Dried Basil (spice section)
1 can Chicken Stock (buy low sodium)
Parmesan / Romano Cheese (I buy mine all ready made)


Cooking Items and Utensils:
Can Opener
Cutting Board
Large Kitchen knife
Paper Towels
Long Handled Spoon
Pasta Strainer
Teaspoons
Tablespoons
Bowls
Plate
Frying Pan / Skillet
5 quart pot with lid (I use a cast iron pot with glass lid)
3 quart pot with lid (I use revere ware)



Cooking and Preparation Instructions:

Fried Fresh Mozzarella Sticks-
Preparation....
1 pound fresh Mozzarella Cheese, cut into 8 (1/4-inch) slices
Salt
Freshly ground black pepper
1 cup all-purpose flour
1 egg, beaten with 2 tablespoons milk
1 1/2 cups dried bread crumbs
2 tablespoons olive oil
Season both sides of the cheese lightly with salt and pepper.

In three separate bowls -
First Bowl – all purpose flour
Second Bow - season the egg wash and milk with salt and pepper.
Third Bowl – Bread Crumbs
Dredge each slice of cheese in the flour, tapping off any excess, then dip each slice in the egg wash, letting the excess drip off. Dip the cheese in the bread crumbs, coating completely.
Put on plate.
Set aside.

Cooking Instructions:
In large saute pan, over medium heat, heat 2 tablespoons of Olive Oil.
Pan-fry the cheese until the crust is golden, about 2 minutes on each side.
Remove and drain on paper towels.
Note – Start this while the Ragu is cooking.


Preparing Conchiglie (Seashell shaped pasta):
In a 3-quart pot, fill 2/3 with water, cover, place on high heat until boiling.
Remove lid add in 1 tablespoon of salt.
1 tablespoon of oil
Pour in pasta
Stir
When water starts to boil again, reduce to low, cook as per instructions on package.
Pour Pasta into pasta strainer, do not wash with cold water.
Shake thoroughly removing as much water as possible.
Drizzle lightly with Olive Oil, stir, this prevents pasta from sticking together.



Portabella Mushroom Ragu:
Preparation ..... 

Open 28-ounce can crushed tomatoes
Open 1 can low sodium Chicken Stock
Chop 1/2 cup of white onion
Chop 1 tablespoon of fresh garlic
Chop 1 tablespoon of fresh parsley
Slice the Portabella Mushrooms into strips

Cooking Instructions:
Pre-heat In 5 quart pot with lid
place the following....over medium-high heat
2 tablespoons Olive Oil 

2 tablespoons unsalted butter
Once the butter melts and starts to foam, add

1/2 cup diced white onion 

1 teaspoon freshly ground black pepper
1 teaspoon salt
1 tablespoon minced garlic
Stir for about 2-minutes
Now add in 2 pounds Portabella Mushrooms
Stir until starting to cook, add more Olive Oil if needed
Next Add
2 teaspoons thyme
2 teaspoons oregano
1 tablespoon basil
Add in...
Can Tomatoes
Can Chicken Stock
Fresh Chopped Parsley
2 tablespoons of Tomato Paste
Stir
Turn heat to high until it starts to boil.
Reduce heat to low, cook for about 20-minutes to thicken, stir often.
Cover, turn heat to simmer, cook for another 20-minutes.



Serving-
Place pasta in pasta bowls or onto serving plates.
Spoon the Portabella Mushroom Ragu Sauce over pasta, add some Parmesan / Romano Cheese.
Arrange 2 pieces of the Fried Mozzarella Cheese Sticks on top of the Mushroom Ragu Sauce and Pasta.

////////\\\\\\\\
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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I would like to know what you think of Jack's Recipe for Fried Fresh Mozzarella Sticks with Portabella Mushroom Ragu Sauce and Conchiglie Pasta.
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Jack’s BBQ Recipe for Deep Frying Oysters with side dishes:

Lets wrap up BBQ season with a little untraditional outdoor cooking.
These foods can be cooked indoors, but Outdoors is safer, so that’s why I like them during the summer months when I can use my BBQ Grille.

Menu:
Fried Oysters
American Fries
Corn on the Cob
Watermelon


Cooking Items and Utensils:
A BBQ Grille
Metal Cooking Thermometer with a lip (so it can hang on Deep Fry Pan or Chinese Wok without dropping into oil and you don’t have to hold it).
Pair of Heavy Cooking Gloves (BBQ Mitts)
Sharp Paring or Kitchen Knife
Mixing bowl
Wax Paper
Chopping Board
Diner Plates (paper plates are fine)
Paper Towels
Alum Foil
Dinner Forks
Pasta type Strainer
Set of BBQ Cooking Tools (utensils)
Chinese Cooking Strainer or Slotted Long Handled Cooking Spoon
Cast Iron 5-quart Pot with glass lid
Gas Wok with stand (note: do NOT attempt to use an electric wok)




Item # 1 – Fried Oysters:
Ingredients …
Oysters (I buy mine in the deli / butcher section, they come in a jar, get two jars to be safe). If you live where you can get fresh Oyster, get a dozen.
Canola Oil, Vegetable Oil will surfice
Table Salt
Cayenne Pepper
Cajun Dry Seasoning
all-purpose Flour
Yellow Cornmeal
Fresh Ground Black Pepper
Garlic Powder

Directions …
Shuck fresh Oysters or Remove Oysters from Jar.
Place in bowl and wash with fresh cold tap water.
Gently drain off water.
In a separate bowl or dish, mix the following ingredients:
3/4 Cup of all-purpose Flour.
3/4 Cup of Yellow Cornmeal.
1 Teaspoon of Fresh Ground Black Pepper.
1 Teaspoon of Garlic Salt.
1/2 Teaspoon of Table Salt.
1 Tablespoon of Cayenne Pepper.
Mix thoroughly.
Roll the Oysters in the flour mix and set aside on waxed paper.
Heat oil in Wok or BBQ side deep fryer to 375°F (use thermometer).
Deep fry oysters in batches (3 or 4 at a time) until golden, about 2 to 4 minutes. They will start to float.
Do not overcrowd, Do not overcook.
Using a large diner plate, cover with about three layers of paper towels.
Remove Oysters using Chinese Strainer or Slotted cooking spoon.
Sprinkle lightly and immediately with some Cajun Dry Seasoning.
Serve immediately.


Item # 2 - American Fries: 

Ingredients …
3 large baking potatoes (russets do best, about 2 pounds).
Canola Oil, for the fry frying 
Table Salt

Directions …
Peel and cut potatoes into matchstick slices 1/4-inch thick.
Place the potato slices in a bowl of water.
Let stand 15 minutes.
Drain using strainer, rinse under cold water, and drain again.
Pat dry with paper towels.
On BBQ Grille using side burner, if you have one, and using a Wok,
heat enough oil to come to about 4 inches up the side of the Wok, about 3 or 4 cups.
Heat the Oil to 350 degrees F. Use a thermometer.
Add the potatoes in batches and cook until golden brown, about 4 minutes.
Using a large diner plate, cover with about three layers of paper towels.
Remove the American Fries from the pan with a Chinese Strainer (or slotted cooking spoon) and drain on paper towels.
Sprinkle with salt and serve hot with other diner items.
Note: We refer to these as ‘American’ Fries now versus French Fries.


Item # 3 - Corn on the Cob: 

Ingredients …
2 ears of corn per person (white or yellow fresh corn).
Butter or Margin.
Table Salt
Fresh Ground Black Pepper.

Directions …
Just before cooking, husk the corn, pull off the silky threads, and cut out any blemishes with a pointed paring knife.
Cut the Ears in half, easier to cook and handle.
Place Iron Pot with lid on top of BBQ Grille Grate or side burner.
Drop the corn into the large cast iron pot filled with boiling water, add salt.
Cover the pot and let the water return to a boil again, then turn off the heat and keep the pot covered.
After about 5 minutes, remove enough ears for a first serving.
Remember - You can keep the remaining corn warm in the water for another 10 minutes without becoming tough or soggy.
Serve with lots of butter and light salt and fresh ground black pepper.

Cooking Options:
(1) This can be cooked inside.
(2) Instead of 5 minutes, cook for 4 minutes, remove from water and place directly on BBQ Grille Grate rolling over until brown, about one minute, use the BBQ Tongs.
(3) Either, method, for children, cut the corn from the cob and place on plate with butter.


For you Hungry Man Types:
Ice Tea for Lunch.
Gatorade for the children (healthy).
Cold Beer in Frosty Mug for Diner (requires 24-hours in freezer).
Potato Chips on the side.
Fresh Garden or Caesar Salad.
For outdoors deserts, serve up watermelon.


////////\\\\\\\\
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 Jack's BBQ Recipe – 'Deep Frying Oysters Outside' on the Grille with side dishes.
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Thank you.


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Jack's Chinese Sweet and Sour Pork Recipe

You can use chicken as a substitute .....

Items Needed:
Cutting Board
Paring Knife
Can Opener
Tablespoons
Teaspoons
Deep Frying Pan with lid
Cast Iron Cooking Pot with lid
Plastic Saran Wrap
2 Mixing Bowls
Plates
Serving (eating) Bowls
Note - if you don't have a lid you can use aluminum foil


Ingredients:
2/3 cup soy sauce
2 teaspoons finely chopped garlic
1 tablespoon finely chopped ginger
1/4 cup flour, plus seasoned flour for dredging
1/4 cup cornstarch
1 pound pork butt, cut into 1-inch cubes (if you don't want to cut it yourself, the butcher will do it for you)(or use boneless chicken breasts)
Kosher Salt
Fresh Ground Black Pepper
Vegetable oil, for frying
1 cup ketchup
1/4 cup sugar
1/4 cup red wine vinegar
1 ounce honey
1 tablespoon vegetable oil
1/2 tablespoon sesame oil
1/3 cup large diced yellow onion
1/3 cup large diced celery
1/3 cup carrots sliced 1/4-inch thick, on an angle
1/3 cup large diced red bell pepper
1/3 cup large diced green bell pepper
1 cup fresh pineapple, cut into 1-inch cubes
Rice



Preparation:
In a large bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Cover with plastic wrap. Marinate in the refrigerator overnight.
Next Day - Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper.



Cooking Instructions:
In a large deep frying pan heat 1-inch of oil to 350 degrees F.
Fry the pork in batches, until golden brown. Drain on paper towels.
Heat a bowl or dinner plate in microwave for 1 minute, place pork on plate to keep warm.
In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend.
In a small roasting pan heat the canola and sesame oils. Place the pork and vegetables into the pan and cover with the ketchup mixture. Cover, bring to a simmer, cook on low heat until the pork is tender.
While cooking, make some rice, white rice referred for this dish. Instant rice is okay.


To Serve:
Dip up a large scoop of rice, cover with sweet and sour (pork or chicken)

////////\\\\\\\\
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 Jack’s Chinese Sweet and Sour Pork (chicken) Recipe.
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Thank you.


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Jack’s Recipe for Stuffed Green Peppers:

Ingredients:
From the butcher section-
1/2 Pound Fresh Ground Hamburger Meat (Beef)
1/2 Pound Fresh Ground Pork
Taste Note: Buy meats fresh same day, do not use meats from your freezer
2 Whole Fresh Mushrooms (produce section)
1 Medium White Onion (produce section)
6 Large Fresh Green Peppers (buy these firm)(produce section)
1 Can of Tomato Paste
1 Large 28-ounce Can of Tomato Sauce
Olive Oil
Oregano (spice section)
Garlic Powder (spice section)
Fresh Ground Black Pepper (spice section)
Table Salt
A1 Steak Sauce (original)
L & P Steal Sauce (original)
Fresh Large Grade A Eggs
Bread Crumbs
Small Bottle of Red Merlot Wine
White Sugar
Parmesan Cheese
Rice, instant rice is okay
Sour Cream


Cooking Items and Utensils:
1 medium Baking Dish approximately 5” x 9” preferably glass
1 medium Sauce Pan
Can Opener
Measuring Cup
Sharp Knife
Large mixing bowl
Chopping Board
Diner Plates (paper plates are fine)
Paper Towels
Aluminum Foil
Tablespoons
Teaspoons


Preparation and Directions:
Step # 1: Meat Filling
In Large Mixing Bowl
Add the following Ingredients …
Use half of the Medium White Onion - Finely Chopped
2 Mushrooms - Finely Chopped
Place Ground Hamburger Meat (Beef)
Place Ground Pork
1/2 Tablespoon of Fresh Ground Black Pepper
1 Tablespoon of A1 Steak Sauce
1 Tablespoon of L & P Steak Sauce
1/2 Cup of Bread Crumbs
1 whole Egg
1 Teaspoon of Oregano
1/2 Teaspoon of Sugar
1/2 Teaspoon of Garlic Powder
1/2 Can of Tomato Paste
1/2 Cup of Parmesan Cheese
Mix very well with hands


Step # 2: Green Peppers
Wash 6 Large Fresh Green Peppers
Cut top out carefully
Core out center of each Pepper (keep pepper in tact)
Wash inside of Peppers make sure all the seeds and membranes
are removed
Stuff Peppers with Meat Filling using a clean tablespoon
Note: Pack tightly being cautious not to split open pepper
Coat Baking Dish lightly with Olive Oil (bottom and sides)
Place Peppers Upright in Baking Dish


Step # 3: Tomato Sauce
In a Medium Sauce Pan on top of the stove
Add One Can of Tomato Sauce
Remaining 1/2 Can of Tomato Paste
1/2 Cup of Water
1 small bottle of Red Merlot Wine (about 1 cup)
1 Teaspoon of Oregano
1 Tablespoon of Sugar
1 Teaspoon of Fresh Ground Black Pepper
1/2 Teaspoon of Table Salt
Heat until boiling, turn off, let cool to room temperature
When cool, stir, poor liquid over Peppers, cover dish with lid
or Alum Foil.


Step # 4: Cook Rice


Cooking Directions:
Preheat oven to 400 Degrees
Bake Peppers for 15 minutes
Reduce temperature to 350 Degrees and cook for an additional
45 minutes


Serving Instructions Per Person:
Place about 1/2 Cup of Rice on plate
Serve One Green Stuffed Pepper
Add some additional Parmesan Cheese on Pepper
Add about One Heaping Tablespoon of Sour Cream on Pepper


For you Hungry Man Types:
Beverage – Red Wine or Cold Beer in frosty mug
Also goes well with Ice Tea


////////\\\\\\\\
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 Jack’s Stuffed Green Peppers Recipe.
If you could, please go to the comments section and leave me a comment.
Thank you.


Also if you would be so kind, please Follow this Blog and share it with others.
Happy Cooking.