This recipe is enough for a 4 – 5 lb Pork Loin INGREDIENTS: 1/2 cup brown sugar 1 tablespoon coarsely ground black pepper 1 tablespoon kosher salt 1 1/2 teaspoons garlic powder 1 teaspoon dry mustard powder 1/2 teaspoon ground ginger 1/2 teaspoon onion powder 1/2 teaspoon red pepper flakes 1/2 teaspoon cayenne pepper 1/2… Continue reading Pork Loin Rub
Category: method-nonspecific
Cake – Crack Cake – Tammy’s
Cinnamon Rolls – Grandma Dee’s
INGREDIENTS 2 1/2 c warm water 4 1/2 tsp yeast 5 c flour 1 yellow cake mix 1 tsp salt (bread needs salt) INSTRUCTIONs Mix the warm water and yeast in a small bowl and let it set until it starts to foam (proof it). Mix together dry ingredients in a large bowl. Add warm… Continue reading Cinnamon Rolls – Grandma Dee’s
Orange Peel Candy
I use the leftover peels from my Cointreau recipe after they have been sous vided in brandy. Ingredients Peels from 10 large oranges 6 cups of sugar plus more to sprinkle over the finished product 3 cups of water Instructions Peel the oranges with a vegetable peeler. Try to remove very little of the white… Continue reading Orange Peel Candy
Breakfast Casserole – Egg Bake
Ingredients: 1/2 cup margarine 8 slices bread, cubed 8 ounces shredded cheddar cheese 5 eggs 2 cups milk 1/4 tsp pepper 1 can cream of mushroom soup (10.5 oz) 1/2 soup can of milk (6 oz) 1/2 to 1 lb of sausage (browned and drained) Instructions: (DO NOT PRE-HEAT OVEN) Melt margarine in 13 x… Continue reading Breakfast Casserole – Egg Bake
Avocado Salad – Kim & Tammy’s
Ingredients: 2 large avocados (diced) 6 tomatoes (diced) 2-3 green onions (chopped) 1/4 cup shredded parmesan cheese 1 red onion (diced) lime juice (to taste) Balsamic Vinaigrette (Newman’s Own)
Southwest Chicken Salad – Dianne’s Favorite
Ingredients: Instructions:
Salsa Recipe (picante sauce) – Dianne’s
Salsa has a high acid content so it will keep in the refrigerator for several (5-7) days. This recipe makes about 44 ounces Ingredients: 2 – 16oz cans of tomatoes 1 garlic clove or 1/4tsp garlic powder 1 tsp salt 1 tsp cumin pepper 1/2 large onion diced 1 Tbsp jalapeno slices (Old El Paso… Continue reading Salsa Recipe (picante sauce) – Dianne’s
BBQ Sauce – JRP’s Tangy Caribbean
THE SECRET: INGREDIENTS: 1/2 block (7 oz) of tamarind paste 2 Tbsp olive oil 2 onions, chopped 1 cup brown sugar, packed 32oz bottle of ketchup 1/2 cup Worcestershire sauce 1/2 cup yellow mustard 1 tsp crushed red pepper flakes (ground) 1 tsp black pepper 1 tsp allspice 1 tsp salt 2 Tbsp ground ginger… Continue reading BBQ Sauce – JRP’s Tangy Caribbean
Marinara Sauce
INGREDIENTS: INSTRUCTIONS: NOTE: If making spaghetti, boil noodles for 1 or 2 minutes less. Drain (most) of the liquid. Add sauce to the noodle mix and return to the stove and stir until the spaghetti noodles are completely done (4 – 5 minutes). This will flav0r the spaghetti noodles with the sauce.