Using ingredient salt
Jambalaya Salad
- 6 bacon
- 1 garlic clove
- 240 gr rice
- 180 gr salad dressing
- 160 gr tomato
- 110 gr ham
- 90 gr shrimp
- 65 gr green pepper
- 50 gr celery
- 30 gr onion
James Beard's Brownies
- 2 eggs
- 450 gr brown sugar
- 325 gr maple syrup
- 130 gr semi-sweet chocolate
- 130 gr flour
- 60 gr walnuts
- 4 gr vanilla
- 1 gr salt
James Beard's Lamb Shanks With Beans
- 11 garlic (cloves)
- 6 lamb shanks
- 3 onions
- 1 bay leaf
- 525 gr beans (dried)
- 300 ml beef broth
- 300 ml dry wine (red)
- 90 ml olive oil
- 55 gr dry bread crumbs
- 34 gr butter (unsalted)
James Beard's Mincemeat
- 2 weeks before usin
- 2 weeks
- 1 allpice
- 1 raspberry preserves
- 1 strawberry preserves
- 1,800 gr beef tongue
- 1,800 gr beef rump
- 650 gr sultana raisins
- 650 gr seedless raisins
- 450 gr beef suet
James Beard's Persimmon Bread
- 4 eggs
- 2 persimmon puree
- 450 gr sifted all-purpose flour
- 325 gr raisins (optional)
- 240 gr coarsely walnuts (chopped)
- 230 gr butter
- 160 ml cognac
- 9 gr baking soda
- 4 gr salt
- 2 gr mace (ground)
Java Crunch Cookies
- 1 egg
- 190 gr flour
- 170 gr butter
- 120 gr flaked coconut
- 100 gr sugar
- 55 gr brown sugar
- 16 gr instant coffee
- 5 gr baking powder
- 1 gr salt
Jean Hardin's Potatoes
- 32 southern style hash (frozen)
- 13 casserole dish
- 1/2 butter until onions are sof salt
- 240 ml sour cream
- 240 gr corn flake crumbs
- 230 gr butter chicken soup
- 60 gr onion (chopped)
- 3 gr salt
- 3 gr pepper
Jean Pare's Granola Chips
- 2 eggs
- 2 granola
- 1 with fruit added
- 240 gr semi-sweet chocolate chips
- 230 gr butter
- 190 gr flour
- 170 gr raisins
- 170 gr brown sugar
- 160 gr rolled oats
- 150 gr sugar
Jeffrey's Rasta Redfish Marinade
- 4 mangos
- 475 ml malt vinegar
- 200 gr sugar
- 120 ml water
- 85 gr raisins
- 50 gr ginger root
- 24 gr tamarind
- 18 gr salt
- 3 gr garlic
- 3 gr chilies (fresh hot)
Jellied Moose Nose
- 1 upper jawbone of a moose
- 1 onion
- 1 garlic clove
- 1 mixed pickling spice
- 60 ml vinegar
- 3 gr salt
- 1 gr pepper
Jello Sugar Cookies
- 2 boxes
- 1 gelatin mix
- 1 egg
- 190 gr flour
- 150 gr butter
- 60 ml milk
- 7 gr baking powder
- 4 gr vanilla
- 1 gr salt
Jelly Roll
- 4 eggs at room temperature
- 1 lemon
- 1 jelly
- 200 gr sugar
- 130 gr cake flour sifted
- 5 gr baking powder
- 1 gr salt
Jennie Grossinger's Knishes
- 375 degree oven
- 4 mashed
- 4 egg
- 3 circles
- 2 eggs
- 325 gr sifted flour
- 300 gr mashed potatoes
- 250 gr pot cheese
- 210 gr meat (ground cooked)
- 210 gr chicken (ground cooked)
Jennie Grossinger's Knishes
- 375 degree oven
- 4 mashed
- 4 egg
- 3 circles
- 2 eggs
- 325 gr sifted flour
- 300 gr mashed potatoes
- 250 gr pot cheese
- 210 gr meat (ground cooked)
- 210 gr chicken (ground cooked)
Jennie Grossinger's Knishes
- 375 degree oven
- 4 mashed
- 4 egg
- 3 circles
- 2 eggs
- 325 gr sifted flour
- 300 gr mashed potatoes
- 250 gr pot cheese
- 210 gr meat (ground cooked)
- 210 gr chicken (ground cooked)
Jennie Grossinger's Knishes
- 375 degree oven
- 4 mashed
- 4 egg
- 3 circles
- 2 eggs
- 325 gr sifted flour
- 300 gr mashed potatoes
- 250 gr pot cheese
- 210 gr meat (ground cooked)
- 210 gr chicken (ground cooked)
Jenny's Chili
- 1 onion (chopped)
- 900 gr beef (ground)
- 50 gr sugar brown
- 8 gr chili powder
- 6 gr salt
Jenny's Christmas Cake
- 5 eggs
- 4 glace cherries
- 2 rind (grated)
- 1 1/2 mixed fruit (dried)
- 1 lemon
- 1 orange
- 1/2 bottle of rum
- 1/4 guiness
- 220 gr butter
- 190 gr demerera sugar
Jerry Lewis' Italian Chicken
- 350 oven for approximately
- 2 bay leaves
- 1,300 gr chicken
- 200 gr peas
- 160 gr tomatoes
- 140 gr ripe olives
- 120 gr rice
- 65 gr green pepper
- 60 gr onion
- 60 ml olive oil
Jo Parodi's Mushroom & Artichoke Salad
- 1 garlic clove
- 180 ml tarragon vinegar
- 160 gr mushrooms
- 120 ml olive oil
- 14 gr sugar
- 3 gr salt
- 1 gr pepper
- 2 packages artichoke hearts
Joan's Cranberry
- 1 egg
- 1/2 oatmeal
- 1/4 orange marmelade
- 375 gr bread flour
- 240 ml milk
- 65 gr cranberries (dried)
- 28 gr butter
- 12 gr yeast
- 3 gr salt
Joe Cooper's Chili
- 10 garlic (cloves chopped)
- 8 dry chilie pods
- 2 bay leaves
- 1,400 gr beef (ground)
- 950 ml water
- 60 ml olive oil
- 50 gr chili powder
- 45 gr cornmeal
- 24 gr flour
- 20 gr paprika