JRPerk

Author: admin

  • Liege Waffles

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    Drew found this recipe on Food & Wine’s site. I am anxious to try it. The batter can be prepared and refrigerated overnight. Ingredients: 1 1/2 tablespoons light brown sugar 1 3/4 teaspoons active dry yeast 1/3 cup lukewarm water 2 cups all-purpose flour 1/2 teaspoon salt 3 large eggs 1 teaspoon pure vanilla extract…

  • Fajita Spice

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    Use the following recipe for 1 lb of sliced flank steak. INGREDIENTS: 1.5 teaspoons chili powder 1.5 teaspoons smoked paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon kosher salt 1/2 teaspoon oregano 1/2 teaspoon cumin 1/4 teaspoon cayenne pepper

  • Tamale Pie

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    I modified my Tennessee Cornbread recipe to be more like a tamale. A single batch of this is perfrect for a 10″ cast iron skillet. Do a double batch in a dutch oven. You can make a double batch in a large dutch oven. This is pretty bland and you need to cover it with…

  • Refried Beans – Fixing Canned

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    It takes a long time to make refried beans for a huge group. We decided to buy #10 cans (7 lbs.) of La Preferida refried beans at the restaurant supply. They we pretty bland. If you add the following ingredients to a #10 can, they become decent. INGREDIENTS TO FIX A #10 (7lb) CAN: Bulk…

  • Rust Buster Penetrating Oil

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    This stuff really works. I put it in a cheap spray bottle. Ingredients 1 part brake fluid 1 part lacquer thinner 1 part transmission fluid

  • Fruit Punch – Dianne’s

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    Note: Dianne says you can mix everything but the ginger ale and freeze it ahead of time. This makes it very easy to transport. Add the ginger ale to the frozen mix at your destination. You can also garnish with fresh sliced strawberries and/or lemon slices. Each batch serves about 40 people. 92 oz. (2…

  • Cilantro Lime Rice – Randy’s

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    This freezes well in vacuum sealed bags. You can reheat it in sous vide or in simmering water on the stove. It breaks apart easily after reheating. Serving size for rice is 1 cup per person. Add water and rice volume together to determine volume of recipe. The recipe, below yields 4.75 cups or about…

  • Taco Meat – Stove top

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    I have several opinions about this: Meat Ingredients: Gravy INGREDIENTS (for 2 lbs of meat): Meat INSTRUCTIONS: Gravy INSTRUCTIONS:

  • Taco Meat – Oven

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    I have several opinions about this: Meat INSTRUCTIONS: Gravy Ingredients: Gravy Instructions: Finishing Instructions:

  • Ground Meat – Browning

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    I think I have found the very best way to brown meat in bulk. I just browned 20 lbs of hamburger in about an hour with very little effort and no grease splatter. The following recipe does 5 pounds in one tray but I can fit 2 or 3 trays in my home oven at…