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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Pork Rub

Here is the rub I use for my pork ribs. I make a bunch at once and then store it in a marked, plastic container.



8 tablespoons of light brown sugar (half cup)
3 tablespoons kosher salt (could use less if you are watching your salt intake)
1 tablespoon chili powder
1 teaspoon coriander seed
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon Old Bay seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon oregano


Cooking Directions

Just mix this together in a large bowl. Combine as good as you can.

I think the rub here is good for 1 (or maybe 2) racks of baby back ribs. Often I make 2 or 3 times this recipe and store excess in a plastic container with a tight lid.
Sometimes the brown sugar has some hardened balls of sugar; I pick those out. If I use a thicker kosher salt, I might add that after sifting (since it might not go through the sifter).
I use this on pork, particularly ribs (though also works on chops that I barbecue), in which I will rub the rib meat in the morning before cooking it on the barbecue in the afternoon.
After rubbing this on ribs, I also tend to drizzle some apple cider vinegar over the top of the rub before putting it in the refrigerator. Typically, I refrigerate for 4 hours (could be overnight, but usually just start in the morning).

The night before I cook the ribs, I rub them using this rub and then place them covered with one sheet of foil in the refrigerator.

The next morning, I remove them and put a coat of whichever barbecue sauce I want, pretty much switching that every time. Then I wrap each rack of ribs in 2 layers of heavy duty foil. Then I put them into the oven at 225 for 6 hours.

At this point, they are "fall of the bone" good. In fact, you may want to check them at 5 hours to see how they are.

As an option at this point, I might add another coat of BBQ sauce and put the ribs under the broiler for 5-10 minutes, but normally I skip that because my ribs are falling apart and don't make the transfer.

I do normally let the ribs rest in the foil for another 10-20 minutes, depending on what else I am cooking.

When I serve the ribs, I will normally leave one rack in the foil so that when it is time to serve them, they are still hot.



Alternate Cooking Directions

Here is a different method I have used for cooking ribs -- though I really prefer the above method and haven't used this one in years
Make a braising liquid (double for double the ribs):
  • 1 cup white wine
  • 2 tablespoons white wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon honey
  • 2 cloves garlic, chopped
    Combine these ingredients in a pot (or microwave) and bring to a boil (or 1 minute in microwave). The ribs have marinated in a foil sleeve (wrap foil around them and leave one end open).
    Then pour the liquid into the sleeve and close top. Then cook at 225 for 6 hours. When done, you can open up the foil and add a BBQ sauce and then put under the broiler for 5-10 minutes to finish. You can also drain the remainder of the braising liquid and reduce it on the stove by half and then add that as a glaze.


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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.

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