Category: Recipe_Working

  9-INCH FILLING: 1/3 to 2/3 cup sugar ¼ cup all-purpose flour ½ teaspoon ground nutmeg ½ teaspoon ground cinnamon Dash of salt 8 cups thinly sliced pared tart apples (about 8 medium) 2 tablespoons margarine or butter 10-INCH FILLING: ½ to 3/4 cup sugar 1/3 cup all-purpose flour 1 teaspoon ground nutmeg 1 teaspoon…

INGREDIENTS: Makes 8.5 ounces by volume Optional Ingredients: INSTRUCTIONS:

INGREDIENTS: 1 Tablespoon kosher salt 1 Tablespoon paprika 1 Tablespoon garlic powder 1 Tablespoon onion powder 1.5 teaspoon ground thyme 2 teaspoon dried sage 1.5 teaspoon ground black pepper 1.5 teaspoon dried rosemary 1/2 teaspoon cayenne pepper 1/2 teaspoon celery seeds (ground) This 10x recipe fills a large plastic spice container. 5 oz (by volume)…

Notes: This simple rub is great on roasts, briskets, and steaks. It enhances the original beefy flavor without masking it. This rub is about 1/3 salt. You need to use no more than 1 Tablespoon of this per pound of meat to avoid over-seas0ning the meat. INGREDIENTS: Small Batch – Makes 4 Tablespoons: 2.5 Tablespoons kosher…

Tips: Spaghetti squash strands circle around the middle (not end-to-end).  if you cut the squash around the middle, you will get longer strands. The skin on a spaghetti squash is very hard to cut.  Using a standard knife can be dangerous.  Use a serrated or bread knife instead. INGREDIENTS: 2 lb. Spaghetti Squash Try to…

Adapted from a recipe at Food 52.  I added spices and changed the tomatoes and substituted ground pork for ground beef. Makes 1 gallon (freezes well) INGREDIENTS: 1 pound ground pork or beef. 1 pound Italian sausage (recipe on this site) 6 ounces sliced pepperoni (sliced in 1/4″ strips) 1 large white onion 6-8 cloves…

This makes an excellent Parmesan Encrusted Chicken.  It is modeled after the Longhorn Steakhouse version. This recipe is fairly low in carbs.  Bread crumbs (Panko) and Ranch dressing are both fairly low but you could lower it even further by substituting bacon crumbles for bread crumbs and homemade ranch dressing for storebought. NOTE:  All measurements…

Adapted from a recipe at Food52 NOTE:  If you want to double this batch, do it in two pots or a very large stockpot.  I typically cook this in one large stockpot but you could save about 30 minutes by cooking the rice in one pot and the mushrooms in another. Serves 5 really hungry…

Notes: Don’t buy bone-in or skin-on thighs or breasts.  The loss during cooking is 40%.  If you buy boneless, skinless, the loss is more like 12.5% (or almost zero after you add the canned goods). Ingredients: 3 lbs boneless-skinless chicken breasts 3 lbs boneless-skinless chicken thighs 4 bay leaves Randy’s Poultry Rub Salt and pepper…

Adapted from a recipe at Food52 (a great site for good recipes) Serves 4 INGREDIENTS: 1 cup (2 sticks) unsalted butter. 2 cups heavy cream 2 cups (approximately 1/2 lb.) freshly grated Parmagiano Reggiano cheese. 1/2 cup chicken broth. 2 teaspoons Kosher or sea salt. 1/2 teaspoon coarse ground  black pepper. 16 oz. uncooked (8…