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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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Macarons

After making macaroons, it only seemed logical to make macarons next.  This recipe comes after making several bad batches, but this seems to be the right way to do it (for us).  

Ingredients

Macaron
1 3/4 cups powdered sugar
1 cup finely ground almond flour
1 teaspoon salt, divided
3 room temperature egg whites
1/4 cup fine granulated
1/2 teaspoon vanilla extract
Food coloring

Vanilla Buttercream Filling
1 cup unsalted butter, softened
2 cups powdered sugar (sifted)
2 teaspoons vanilla extract
3 tablespoons heavy cream

Alternate Strawberry Cheesecake Filling
8 oz cream cheese, softened
1 cup powdered sugar (sifted)
2 tablespoons milk
Strawberry Jam

 

Cooking Directions

Sift the powdered sugar, almond flour, and 1/2 teaspoon salt through a fine mesh sieve into a large bowl.


In a stand mixer, beat the egg whites and 1/2 teaspoon salt until soft peaks form. Slowly add the white sugar and beat until stiff peaks form. You should be able to turn the bowl upside down without anything falling out.

Add the vanilla and beat until incorporated.  Then add the food coloring and beat until just combined.

Add 1/3rd of the sifted flour/powdered sugar mixture and gently fold until combined.  Then add another third and repeat.  Finally add the last third, using figure 8 folding to fully combine (try to not overmix this phase).

Transfer the macaron batter into a piping bag with a round tip.

Pipe the macarons in a circular motion onto parchment paper or a cooking mat in 1 1/2 inch (3-4 cm circles). When all are on the baking sheet, tap the baking sheet hard on a counter to bring up any air bubbles.  Let the cookies rest for 30-60 minutes to allow the batter to settle.

Heat oven to 285F.  Bake for 17-19 minutes (this is oven dependent, but this is what works for us - some recipes say as little as 12 minutes, but for our best results around 18 minutes is best at this temperature). Do not bake more than one tray at a time.

Allow to cool on the tray until the macrons can be pulled off by hand.  

To make the buttercream, in a stand mixer place the butter and beat for 1 minute until light and fluffy, then add the sifted powdered sugar, a little at a time and beat until fully incorporated.  Add the vanilla and beat until combined.  Add the cream, 1 tablespoon at a time until you get the desired consistency.

Alternately, to make the cream cheese filling, in a stand mixer, beat the cream cheese for 1 minute until light and fluffy and then add in the sifted powdered sugar a little at a time and beat until fully incorporated.  Add the milk and beat until smooth. You could add some food coloring that matches the filling if desired.

When piping the buttercream, add a dollop onto one macaron shell and top it with another shell to create a sandwich. 

When piping the cream cheese filling, pipe a circle of cream cheese mixture around the edge of the cookie and place one dollop of jam in the center, then top it with another shell to create a sandwich.

Place the macrons in an air tight container in the fridge for 24 hours to "bloom" - essentially this will meld some of the flavor of the filling with the cookie and will allow the filling to harden some. 

 

These are a little bigger than we wanted, but came out ok.

These are a little bigger than we wanted, but came out ok.

 

Pretty good

Pretty good "footing" on this one, and no cracks.

 

These were supposed to be purple - close enough, I guess.

These were supposed to be purple - close enough, I guess.

 
 
 
          
 
 
 
 
 

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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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