JRPerk

Author: admin

  • Chocolate Chip Cookies 2

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    I got this recipe from the Internet at tasty.co.I am anxious to try it. I also think adding ground oatmeal will help the cookies stay soft for days. I would substitute about 1/4 cup of ground oatmeal for 1/4 cup of the bread flour. Rolled oats have about 12g of protein per cup. GP Flour…

  • Sausage – Breakfast – 2020

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    Need to try adding 1 tsp baking soda per 3 lbs of meat to promote browning. Higher PH makes the meat brown better. (Per America’s Test Kitchen) Ingredients – 10lb recipe: 10 lbs ground pork 10 tsp sea salt – Ratio should be 0.2 oz. by weight per pound of meat.  (Always weigh the salt.) 7.25 tsp brown sugar 1.25 tsp white…

  • Lasagna – Dianne’s

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    American Beauty’s recipe with a few tweaks. INGREDIENTS (Sauce): 1 .5 lbs hamburger (browned and drained) 12 oz (2 6oz. cans) tomato paste 24 oz. water (4 6oz. cans) 1/2 cup cornstarch 1/2 cup dried minced onion 6 teaspoons dried celery flakes (0.25 oz by wt.) 1/2 cup dried parsley flakes 1 Tablespoon dried basil…

  • Chicken Salad – Horseradish

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    This recipe is based on my Mayonnaise Horseradish recipe. It is even better when you sprinkle in some Chicken and Rib Rub. Ingredients: 5 cups cooked chicken breast (1 breast = approx. 1 cup) 1 cup finely chopped celery 1/4 large onion (finely chopped in a blender or spice grinder) 1 1/2 cups mayonnaise 1/4…

  • Horseradish Sauce – Mayonnaise Base

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    We were in Fitzpatrick’s Bar in Doolin Ireland and the entire group was raving about the horseradish sauce. I asked the waitress for the recipe. She said, “It is Hellmann’s.” Thats when I realized I have been making this sauce wrong. My Sour Cream recipe is very good but it lacks the tartness of the…

  • Smoked Shredded Chicken Breast – Sous Vide

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    It is hard to make smoked, shredded chicken breast without drying it out. This recipe ensures the chicken will have smoke throughout, will be cooked thoroughly, and will not be dry and tough. Start Sous Vide heating at 158 degrees. Coat chicken breasts in olive oil. Lay the chicken breasts out on a cake rack…

  • Refried Beans – Pressure Cooker – Alternate

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    In my original recipe, I added the fat to the second cook then drained the beans (and most of the fat) then adding back some of the liquid to help smooth out the beans. In this recipe, I reserve the fat until the mixing process. This isn’t healthier but it should taste better. This recipe…

  • Egg Drop Soup

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    INGREDIENTS: 3 eggs 1/2 teaspoon toasted sesame oil 1 teaspoon soy sauce 3 green onions, thinly sliced (separate green tops from white onion) 4 cups chicken or vegetable stock or broth 1 Tablespoons Knorr Chicken Bullion 2 tablespoons cornstarch 1/8 teaspoon ground ginger 1/4 teaspoon garlic powder 1/2 teaspoon black pepper (optional) 1/4 cup creamed…

  • Parmesan Crisps

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    I tried several methods for making parmesan crisps. I have had many failures. Here’s what I think I know about making parmesan crisps: Never add anything (flour, etc.) to the grated parmesan. Anything you add to the cheese will make the texture firmer and less crunchy. Never use pre-grated parmesan because it has additives. Grate…

  • Candied Jalapeños – Sous Vide

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    Sous Vide Candied jalapeños are sweet and have just a little heat. They are great over a block of cream cheese or with other hors d’oeuvres or on a cheese board. They are also great to add to baked goods like cornbread and muffins. jalapenos