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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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Beans, Sausage and Rice

This was a pantry clearer for me and came out pretty good. Essentially, I had a few things in my pantry and fridge that I wanted to use. I had some kielbasa and some beans that I wanted to use.  So, I combined a few things that I knew about cooking and came out with a very good flavor - which, when added with rice - made a meal that I ate over the course of 4 or 5 days as leftovers.

 

Ingredients

1 Pound of Italian Sausage (or a substitute like Kielbasa)
6 Garlic Cloves
1 medium Onion
1 carrot
1 celery stalk
2 tablespoons olive oil (or grapeseed oil)
1 1/2 teaspoons cumin
2 bay leaves
1 1/2 teaspoons dried oregano
1/4 teaspoon kosher salt
3 cans of beans (red, black or combo) - drained, rinsed and cooked
1 can of chicken stock
1 tablespoon of lime juice

 

Cooking Directions

In a food processor, chop the garlic. On a cutting board, chop onions, celery, and carrot.  You don't have to chop them fine, because the next step is to add them to the food processor to chop them fine.
 
Cut the sausage into bite-sized pieces.  Add oil to pan, heat over medium heat.  Add sausage.  Cook until brown and the fat is rendered.  Remove sausage with a slotted spoon and set aside on a plate.  Add cumin to the pan and stir for about 1 minute in the sausage grease.  Reduce heat to medium low so we can sweat the mirepoix.  Add garlic, onion, carrot, celery mixture to the pan with the salt, oregano and bay leaves and sweat.  This will take 10 minutes it will be done when the onions are translucent.  Stir occasionally.

We are going to wash and strain the beans.  I want to keep a little bit of the juice from the cans essentially strain the first can of beans and catch the juice, put the juice in the pot, then strain and rinse the other two cans of beans.  Add the beans to the pot, bring to a boil, and then reduce heat to simmer.

When the vegetables are ready, add the beans and chicken stock to the vegetables, bring to a boil, and then reduce to simmer for 5 minutes.

Scoop out 1 cup of the beans and liquid and puree in the food processor.   Return the puree to the pan and add the sausage.  Continue to cook for 5 minutes at medium heat.

Remove the bay leaves.  Stir in the lime juice and serve over rice.

 

Cooking Notes

You could add some red pepper flakes to the puree for a little more spice.
 
This dish has a lot of different options for seasoning that you could add at various points in the cooking - either in the mirepoix, after you add in the beans, or in the puree.

 

The mixture after adding the beans and stock to the vegetables

The mixture after adding the beans and stock to the vegetables

 

Stirring the beans in (you can see that I used black and red beans for this one)

Stirring the beans in (you can see that I used black and red beans for this one)

 

You can see the mixture reducing (and the bay leaves, of course)

You can see the mixture reducing (and the bay leaves, of course)

 

Add 1 cup of mixture to food processor to puree (careful, it's hot)

Add 1 cup of mixture to food processor to puree (careful, it's hot)

 

This is the consistency of the puree

This is the consistency of the puree

 

Return puree to the pan to thicken the mix

Return puree to the pan to thicken the mix

 

You can see how the mixture has finished reducing and is plenty thick now.

You can see how the mixture has finished reducing and is plenty thick now.

 

Beans, Sausage and Rice served over a bed of rice

Beans, Sausage and Rice served over a bed of rice

 
 
 
          
 
 
 
 
 

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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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