Category Archives: Recepies

Snacks for the Playoff Season — Very Onion D

Posted on January 23, 2016 by jimcoleman3rd

Now that my two top teams — the Cardinals and Patriots — have made it to the semis, now is the time to think about playoff season party food. Like Onion Dip. Only not your mother’s onion soup and sour … Continue reading →

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Lamb Vindaloo

Posted on August 5, 2015 by jimcoleman3rd

Meat Pork is traditional (use a loin roast or chops), but lamb or beef work well. Chicken thighs are also possible, but timing would need to be adjusted downward. This recipe calls for lamb. 1 1/2 lb lamb shoulder or leg, cubed … Continue reading →

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Pasta with Tuna and Tomato Sauce (aka Tuna Pasta)

Posted on May 22, 2014 by jimcoleman3rd

After a too-long hiatus, a recipe: Tuna Pasta  – Serves 2 – 4 Ingredients 1 c. chopped onion 1/2 c. chopped green pepper 3 cloves garlic, chopped 3 anchovy fillets, chopped 1 14.5oz can whole/chopped tomatoes 1 bay leaf 1/4 … Continue reading →

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Lamb Meatball Lasagna

Posted on December 28, 2013 by jimcoleman3rd

For Bill Components Lamb Meatballs Tomato Sauce Assembly Lamb Meatballs Ingredients 1 lb. ground lamb 1 large egg 1/2 c. crumbled feta cheese 1/2 c. bread crumbs 1/4 c. chopped parsley 2 T. tomato paste 2 T. milk 1 T. … Continue reading →

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Herb and Corn Bread Stuff

Posted on November 24, 2013 by jimcoleman3rd

A holiday treat for you all, from Gourmet/November 1997 Yield: 16 cups Ingredients 2 loaves Corn Break (recipe follows) 6 large celery ribs 1 lb onions (about 2 large) 1 pound sliced bacon 1/2 cup mixed fresh herbs (thyme, sage, … Continue reading →

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Pork Ribs with Dry Rub and Tarted Up Barbecue Sauce

Posted on November 19, 2013 by jimcoleman3rd

Rub Recipe (Makes enough rub for a 2 1/2 to 3 1/3 lb. rack of pork loin/baby back ribs) 1 1/2 Tbs. New Mexico Chile Powder (Hatch Medium works well) 1 1/2 t. kosher sale 1 t. garlic powder 1 … Continue reading →

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Ketchup Updated With Visuals

Posted on November 5, 2013 by jimcoleman3rd

An updated version, this time with visuals. Two minor changes (addition of weight and adjustment of cooking time) have been made. They have been highlighted in bold. 3 lbs. Roma tomatoes 2 cups apple cider vinegar 4 tsp. kosher salt 1 … Continue reading →

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Jim’s Ketchup

Posted on October 29, 2013 by jimcoleman3rd

3 lbs. Roma tomatoes 2 cups apple cider vinegar 4 tsp. kosher salt 1 tsp. ground white pepper 1 cup dark brown sugar 1 tsp. Worcester sauce 1 white onion, peeled, but kept whole Peel, seed, and chop tomatoes. Put all … Continue reading →

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Knitted Sock

Posted on October 22, 2013 by jimcoleman3rd

Knitted Sock: A Recipe Ingredients: 1 500g ball or 2 250g sock yarn of choice 2 2.5 mm 24” cable needles Row counter Darning Needle Prerequisites: Long tail cast-on Knitting in the round Picking up stitches Kitchener stitch Weaving in … Continue reading →

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Instead of a Manhattan

Posted on October 15, 2013 by jimcoleman3rd

3 oz Maker’s Mark bourbon 1.5 oz Noilly Prat Vermouth .5 oz Grand Marnier 2 dashes Paychaud bitters 2 dashes Angostura bitters Mix in a shaker with abundant ice and serve up in a chilled Martini glass. Omitting the Paychaud … Continue reading →

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