Cooking                        Recipes              

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).



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
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
Italian Sausage Tortellini Soup
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
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
Biscuits and Gravy
Pasta Quiche
Tomato Sauce
Bechamel Sauce
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
Lemon Cookies
Chocolate Fudge
Coconut Pecan Candy
Coconut Cream Pie
Young Coconut Cake
Banana Coconut Cream Pie
Coconut Macaroons
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
House Seasoning

Total Recipes: 138
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Pizza Bread

This was my first attempt at making bread or dough from scratch. It took a lot longer than I thought, but the results were great.



3 cups of unbleached all-purpose flour
1 2/3 cups of water, room temperature
1 1/4 teaspoons of salt
1 1/2 teaspoons of rapid rise yeast
1 1/4 teaspoons sugar
5 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
3 cloves garlic (minced)
1 teaspoon garlic salt
2 tablespoons of whole fresh rosemary leaves (optional)


Cooking Directions

Place a towel beneath the mixing stand to prevent wobbling. Mix the flour, water and table salt into the bowl of the mixer fitted with the dough hook on low speed until no patches of dry flour remain, 3-4 minutes, occasionally scraping the sides and bottom of the bowl. Turn off the mixer and let the dough rest for 30 minutes.
Sprinkle the yeast and sugar over the dough.  Knead on low speed until fully combined, 1 to 2 minutes, occasionally scraping the sides and bottom of the bowl.  Increase the mixer speed to high and knead until the dough is glossy, smooth, and pulls away from the sides of the bowl, 6 to 10 minutes.
Using your fingers, coat a large bowl with 1 tablespoon of the oil, rubbing the excess oil from your fingers onto the blade of a rubber spatula.  Using the oiled spatula, transfer the dough to the bowl and pour 1 tablespoon of oil over the top.  Flip the dough over once so it is well coated with oil.  Cover tightly with plastic wrap.  Let the dough rise at room temperature until large bubbles have formed, 2 to 2 1/2 hours.
One hour before baking, place a pizza stone on the oven rack and heat the oven to 450 degrees (to absorb some heat and not burn the bottom of the bread).
Coat a rimmed baking sheet with 2 tablespoons of oil.  Use a rubber spatula to turn the dough out onto the baking sheet, along with any oil in the bowl.  Using your fingertips, press the dough outward, toward the edges of the pan, taking care not to tear it.  Let the dough rest in the pan until slightly bubbly, 5 to 10 minutes.  Using a dinner fork, poke the surface of the dough 30 - 40 times and sprinkle with kosher salt and garlic salt.  Bake for 10 minutes.  Add rosemary and garlic to the top and then bake for another 10-20 minutes, rotating the baking sheet.
Using a metal spatula, transfer the pizza to a cutting board.  Brush the dough lightly with the remaining 1 tablespoon of oil.  Slice and serve.


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All Recipes and pictures Copyright ©2005 - 2023 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.

Cooking Pages