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Here are some of the recipes I have worked on over the course of the past few years (some perfected, some need a little work).

          

Recipes

Recipe Index

Steak on the Stove
Garlic Prime Rib
Salt Encrusted Prime Rib
Ground Meat
Beef and Bean Burritos
Steak Fajitas
Spanish Rice
Braised Slow Cooker Pot Roast
Sirloin Tip Roast
Chicken Cordon Bleu
Skillet Lemon Chicken
Lemon and Garlic Roast Chicken
Celery Stuffed Roasted Chicken
Baked Chicken Teriyaki
Chicken Parmigiana
Braised Chicken Thighs with Sauerkraut
Honey Curry Baked Chicken
Chicken Black Bean Rice Casserole
Chicken Enchiladas
Five-Spice Chicken
Chicken and Pasta
Thanksgiving Turkey
Sage Sausage Cranberry Stuffing
Pork Schnitzel
Baked Pork Chops
Teriyaki Pork Tenderloin
Red Wine Pork Tenderloin
Slow Cooker Ham
Pork Chop Brine
Bacon Wrapped Pork Chops
Crusted Pork Chops
Pork Chops with Mustard Sauce
Skillet Pork Chop Zucchini
Apple Baked Pork Chops
Katsudon
Okonomiyaki
Beans, Sausage and Rice
Kielbasa and Sauerkraut
Glazed Kielbasa
Penne with Broccoli and Sausage
Baked Macaroni and Cheese
Roasted Garlic Tomato Tortellini
Baked Ziti
Shrimp and Beans
Ginger Sea Bass over Wilted Greens
Broiled Tomato Sauce
Gumbo
Italian Sausage Tortellini Soup
Croutons
German Potato Salad
Potato Salad
Candied Sweet Potatoes
Sweet Potato Casserole
Dauphinoise Potatoes Gratin
Red Potatoes with Cheese
Sliced Baked Red Potatoes
Scalloped Potato Bake
Bratkartoffeln
Mashed Potatoes
Fried Potatoes
Roasted Brussels Sprouts
Creamy Brussels Sprouts
Green Beans with Bacon and Onions
Fried Green Tomatoes
Corn N' Bacon
Broccoli Salad
Fried Okra
Green Beans
Mixed Bean Salad
White Asparagus (Spargle)
Roasted Lemon Garlic Broccoli
Stewed Zucchini and Squash
German Red Cabbage
Pizza Bread
Bacon, Apple and Cheese Sandwich
Bacon Bowls
Bacon Swiss Tomato Bites
French Toast
Toad in a Hole
Scrambled Eggs with Chives
Instant Pancakes
Japanese Pancakes
Bacon and Cheese Rolls
Sausage
Biscuits and Gravy
Pasta Quiche
Tomato Sauce
Bechamel Sauce
Veloute
Espagnole Sauce
Hollandaise Sauce
Buffalo Dip
No Bake Cherry Cheesecake
Fried Apple Hand Pies
Lava Cakes
Peanut Butter Oatmeal No Bake Cookies
Chocolate Chip Brownies
Oreo Brownies
Oreo Fudge
Oreo Poke Cake
German Chocolate Brownies
Chocolate Chip Cookies
Double Chocolate Chip Cookies
Double Chocolate Chip Cookies (White)
Soft Bake Chocolate Chip Cookies
Chocolate Chip Cookies with Cheesecake Filling
Cream Puffs
Snickerdoodles
Lemon Cookies
Chocolate Fudge
Coconut Pecan Candy
Coconut Cream Pie
Young Coconut Cake
Banana Coconut Cream Pie
Coconut Macaroons
Macarons
Lemon Blueberry Yum Yum
Pumpkin Pie
"Three Layer" Custard Cake
Peanut Butter Cookies
Oatmeal Raisin Cookies
Snickerdoodle Brownies
Walnut Maple Cookie Bars w/ Butter Cream Frosting
Nutty Cheesecake Squares
Cinnamon Cream Cheese Bars
Pecan Pie Bars with Walnut Shortbread Crust
Raspberry Jam Bites
Mixed Berry Pie Bars
Honey Roasted Pears
Apple Crisp
Pistachio Ambrosia
Dirt Pudding
Whipped Cream Topping
Hard Boiled Eggs
Pork Rub
Pico De Gallo
Salsa
House Seasoning

Total Recipes: 138
 
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Coconut Cream Pie

I have always loved coconut cream pie and this recipe is incredible. I also make my own whipped cream (I'll add those procedures soon).

 

Ingredients

1 1/2 cups of coconut milk
1 1/2 cups heavy cream
3 eggs (the 3rd one, just the yolk)
3/4 cups of sugar
1/2 cup corn starch
1/4 teaspoon salt
1 cup of coconut flakes (3/4 in pie, 1/4 toasted on top)
1 teaspoon vanilla extract
1 9 inch pie shell, baked

 

Cooking Directions

Bake the pie shell (frozen shells should take between 9 and 15 minutes to bake at 375-400 degrees, but follow the specified directions). Set aside.
In a saucepan, combine coconut milk, heavy cream, eggs, sugar, corn starch and salt.  Bring to a boil over low heat, stirring constantly.  It should take between 20 and 30 minutes. 
 
Remove the mixture from heat.  Mix in the vanilla and 3/4 cup of coconut flakes.  Pour into the pie shell.  Place in refrigerator for at least 2 hours (preferably at least 4).
 
Check out my recipe for whipped cream topping to see how to top the pie.
 
Once the pie has been in the fridge for 2-4 hours, pour the topping on.  Then toast the remaining 1/4 cup of coconut (I put them on a butter sprayed sheet in the toaster oven on low-medium toast setting - watching them to keep them from burning -- alternately, you could put them in the oven at 350 degrees for 5-7 minutes, stirring occasionally - or even in a medium-hot skillet with a tablespoon of melted butter).  Spread the toasted coconut over top of the pie.

 

For the frozen pie crust, thaw for at least 10 minutes, poke holes in the bottom and sides, bake at

For the frozen pie crust, thaw for at least 10 minutes, poke holes in the bottom and sides, bake at

 

Once it is cooked, set it aside (it can cool down - the next step for the shell is to fill it)

Once it is cooked, set it aside (it can cool down - the next step for the shell is to fill it)

 

Place cream, eggs, corn starch, sugar, coconut milk and salt in a sauce pan.

Place cream, eggs, corn starch, sugar, coconut milk and salt in a sauce pan.

 

Mix and stir continuously

Mix and stir continuously

 

The mixture will become milky - keep stirring

The mixture will become milky - keep stirring

 

Lumps can form from the corn starch - so switch to whisk if you have to (and keep stirring)

Lumps can form from the corn starch - so switch to whisk if you have to (and keep stirring)

 

It will thicken - the temp is around 165 at this point, but the outside has small bubbles.

It will thicken - the temp is around 165 at this point, but the outside has small bubbles.

 

Here is the mixture when fully cooked

Here is the mixture when fully cooked

 

Remove from heat.  Add vanilla and mix in.

Remove from heat. Add vanilla and mix in.

 

Add 3/4 cups of coconut flakes

Add 3/4 cups of coconut flakes

 

The coconut is fully folded in.

The coconut is fully folded in.

 

Pour into pie crust.

Pour into pie crust.

 

Spread smooth - place in fridge for 2-4 hours

Spread smooth - place in fridge for 2-4 hours

 

Whip the cream

Whip the cream

 

Put topping on pie.

Put topping on pie.

 

Spread smooth - I normally put back in the fridge until I am ready to serve.

Spread smooth - I normally put back in the fridge until I am ready to serve.

 

Put 1/4 cup coconut on tray and toast.

Put 1/4 cup coconut on tray and toast.

 

Here they are toasted (please watch carefully to not burn)

Here they are toasted (please watch carefully to not burn)

 

Top with coconut

Top with coconut

 

Coconut Cream Pie

Coconut Cream Pie

 

Serve

Serve

 
 
 
          
 
 
 
 
 

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All Recipes and pictures Copyright ©2005 - 2022 by Gregory Motes; All Rights Reserved

This project combines a few things I really like - the creativity of cooking along with the computer programming skills it took to design the database and administration area required to upload the content to this site.

 
 
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