Erin's Recipes - User contributions [en]

Classic Easy Beef Chili

2026-01-16T00:03:44Z

Jerome:

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=Description=
Recipe courtesy of Katie Lee Biegel

This is my go-to family chili recipe. My mother-in-law always serves her chili with butter crackers that we spread with softened butter, and it's become our tradition as well. They're so good dipped in the chili!

=Ingredients=
'''<big>2</big>''' Tablespoons olive oil '''<big>1</big>''' yellow onion, chopped '''<big>1</big>''' jalapeño, seeded and minced '''<big>3</big>''' cloves garlic, minced '''<big>2</big>''' pounds ground beef '''<big>2</big>''' Tablespoons chili powder '''<big>1</big>''' Tablespoon plus '''<big>1/2</big>''' teaspoon kosher salt '''<big>1</big>''' teaspoon ground cumin '''<big>1</big>''' teaspoon dried oregano '''<big>1/2</big>''' teaspoon garlic powder '''<big>1/2</big>''' teaspoon onion powder '''<big>1/2</big>''' teaspoon freshly ground black pepper '''<big>1</big>''' bay leaf 
'''<big>1</big>''' 5-ounce can tomato paste '''<big>1</big>''' 28-ounce can diced tomatoes '''<big>1</big>''' 16-ounce can kidney beans, drained and rinsed '''<big>1</big>''' Tablespoon white vinegar 

==Step 1==
'''<big>Heat</big>''' a large Dutch oven over medium-high heat with the olive oil. '''<big>Add</big>''' the onion and '''''cook''''' until softened, about 5 minutes. '''<big>Add</big>''' the jalapeño and '''''cook''''' for another minute or two. '''<big>Add</big>''' the garlic and '''''cook''''' until aromatic, another minute.

==Step 2==
'''<big>Add</big>''' the ground beef and '''''cook''''' until crumbled and just cooked through without getting too brown, 5 to 7 minutes. '''<big>Sprinkle</big>''' over the chili powder, salt, cumin, oregano, garlic powder, onion powder, pepper, and bay leaf and '''''cook''''' again for another few minutes.

==Step 3==
'''<big>Add</big>''' the tomato paste and '''''stir''''' to '''''cook''''' and coat the meat, 1 to 2 minutes. '''<big>Add</big>''' the diced tomatoes and 1 cup water and '''''bring to a simmer'''''. '''<big>Allow</big>''' to '''''simmer''''' for 1 hour.

==Step 4==
'''<big>Add</big>''' the beans and '''''simmer, partially covered,''''' for an additional hour. '''<big>Stir</big>''' in the vinegar.

==Step 5==
'''<big>Serve</big>''' with your toppings of choice.

Classic Easy Beef Chili

2026-01-15T23:44:54Z

Jerome:

Classic Easy Beef Chili

2026-01-15T23:42:53Z

Jerome: Created page with "Recipe courtesy of Katie Lee Biegel This is my go-to family chili recipe. My mother-in-law always serves her chili with butter crackers that we spread with softened butter, and it's become our tradition as well. They're so good dipped in the chili! 2 tablespoons olive oil 1 yellow onion, chopped 1 jalapeño, seeded and minced 3 cloves garlic, minced 2 pounds ground beef 2 tablespoons chili powder 1 tablespoon plus 1/2 teaspoon kosher salt 1 teaspoon ground cumin 1 teas..."

Recipe courtesy of Katie Lee Biegel

This is my go-to family chili recipe. My mother-in-law always serves her chili with butter crackers that we spread with softened butter,
and it's become our tradition as well. They're so good dipped in the chili!

2 tablespoons olive oil
1 yellow onion, chopped
1 jalapeño, seeded and minced
3 cloves garlic, minced
2 pounds ground beef
2 tablespoons chili powder
1 tablespoon plus 1/2 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1 bay leaf
One 5-ounce can tomato paste
One 28-ounce can diced tomatoes
One 16-ounce can kidney beans, drained and rinsed
1 tablespoon white vinegar

Talk:Beef stroganoff

2026-01-14T21:01:41Z

Jerome: Blanked the page

Pizza Dough

2026-01-04T22:24:11Z

Jerome:

[[File:Pizza baked.gif|thumb|200x200px|Pizza before/after]]

==Pizza Dough For One==
===Ingredients===
'''<big>1</big>''' cup bread flour, divided 
'''<big>1</big>''' cup warm water ('''100° to 110°''') 
'''<big>1</big>''' tsp sugar 
'''<big>1</big>''' package dry yeast (about '''21/4''' tsp) 
'''<big>11/2</big>''' cups all-purpose flour, divided + '''<big>1/2</big>''' <big>for sprinkling</big> 
'''<big>1/2</big>''' tsp salt 
cooking spray 
===Procedure For One===
'''Combine''' '''''1/2''' cup'' ''bread flour'', ''warm water'', '''''1''' tsp sugar'', and ''yeast''; ''stirring with whisk''

Let stand '''''15 minutes'''''.
----Combine '''11/2''' cups all-purpose flour, '''1/2''' cup bread flour, and salt in large bowl; ''stirring with whisk''
----'''Make a well''' in center of mixture; '''Add''' yeast mixture to flour mixture; stir well

'''Turn''' ''dough'' out onto a ''lightly floured'' surface.

'''Knead''' until ''smooth'' and ''elastic''; about '''10 minutes'''

'''Add''' all-purpose flour, '''1''' ''tbsp'' at time to prevent dough from ''sticking to hands'' (will still feel tacky)

'''Place''' dough in a '''large bowl''' ''coated'' with ''cooking spray'', turning to coat top

'''Cover''' and ''let rise'' in a warm place ('''85°'''), free from drafts; '''45 minutes''' or until ''doubled'' in size
----'''Gently''' '''press''' two fingers into dough. If indentation remains, the dough has risen enough.

'''Punch dough down'''; '''''cover''''' and let rest '''20 minutes'''

==Pizza Dough For Two==
===Ingredients===
'''<big>2</big>''' cups bread flour, divided 
'''<big>2</big>''' cups warm water ('''100° to 110°''') 
'''<big>2</big>''' tsp sugar 
'''<big>2</big>''' packages dry yeast (about '''<big>41/2</big>''' tsp) 
'''<big>3</big>''' cups all-purpose flour, divided + '''<big>1/2</big>''' <big>for sprinkling</big>''' '''
'''<big>1</big>''' tsp salt 
cooking spray

 
===Procedure For Two===
'''Combine 1''' ''cup'' ''bread flour'', ''warm water'', '''2''' ''tsp sugar'', and ''yeast''; ''stirring with whisk''

Let stand '''''15 minutes'''''.
----Combine '''3''' cups all-purpose flour, '''1''' cup bread flour, and salt in large bowl; ''stirring with whisk''
----'''Make a well''' in center of mixture; '''Add''' yeast mixture to flour mixture; stir well

'''Turn''' ''dough'' out onto a ''lightly floured'' surface.

'''Knead''' until ''smooth'' and ''elastic''; about '''10 minutes'''

'''Add''' all-purpose flour, '''1''' ''tbsp'' at time to prevent dough from ''sticking to hands'' (will still feel tacky)

'''Place''' dough in a '''large bowl''' ''coated'' with ''cooking spray'', turning to coat top

'''Cover''' and ''let rise'' in a warm place ('''85°'''), free from drafts; '''45 minutes''' or until ''doubled'' in size
----'''Gently''' '''press''' two fingers into dough. If indentation remains, the dough has risen enough.

'''Punch dough down'''; '''''cover''''' and let rest '''20 minutes'''

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[[Category:Pizza]]

Pizza Dough

2026-01-04T22:07:16Z

Jerome:

[[File:Pizza baked.gif|thumb|200x200px|Pizza before/after]]

==Pizza Dough For One==
===Ingredients===
'''<big>1</big>''' cup bread flour, divided 
'''<big>1</big>''' cup warm water ('''100° to 110°''') 
'''<big>1</big>''' tsp sugar 
'''<big>1</big>''' package dry yeast (about '''21/4''' tsp) 
'''<big>11/2</big>''' cups all-purpose flour, divided + '''<big>1/2</big>''' <big>for sprinkling</big> 
'''<big>1/2</big>''' tsp salt 
cooking spray 
===Procedure For One===
'''Combine''' '''''1/2''' cup'' ''bread flour'', ''warm water'', '''''1''' tsp sugar'', and ''yeast''; ''stirring with whisk''

Let stand '''''15 minutes'''''.
----Lightly spoon '''11/2''' cups ''all-purpose flour'' into dry measuring cup, ''level with knife''

Combine '''11/2''' cups all-purpose flour, '''1/2''' cup bread flour, and salt in large bowl; ''stirring with whisk''
----'''Make a well''' in center of mixture; '''Add''' yeast mixture to flour mixture; stir well

'''Turn''' ''dough'' out onto a ''lightly floured'' surface.

'''Knead''' until ''smooth'' and ''elastic''; about '''10 minutes'''

'''Add''' all-purpose flour, '''1''' ''tbsp'' at time to prevent dough from ''sticking to hands'' (will still feel tacky)

'''Place''' dough in a '''large bowl''' ''coated'' with ''cooking spray'', turning to coat top

'''Cover''' and ''let rise'' in a warm place ('''85°'''), free from drafts; '''45 minutes''' or until ''doubled'' in size
----'''Gently''' '''press''' two fingers into dough. If indentation remains, the dough has risen enough.

'''Punch dough down'''; '''''cover''''' and let rest '''20 minutes'''

==Pizza Dough For Two==
===Ingredients===
'''2''' cups bread flour, divided 
'''2''' cups warm water ('''100° to 110°''') 
'''2''' tsp sugar 
'''2''' packages dry yeast (about '''41/2''' tsp) 
'''31/2''' cups all-purpose flour, divided 
'''1''' tsp salt 
cooking spray

 
===Procedure For Two===
''Lightly'' '''spoon''' '''2''' cups bread flour into dry measuring cup, ''level with knife''

'''Combine 1''' ''cup'' ''bread flour'', ''warm water'', '''2''' ''tsp sugar'', and ''yeast''; ''stirring with whisk''

Let stand '''''15 minutes'''''.
----Lightly spoon '''3''' cups ''all-purpose flour'' into dry measuring cup, ''level with knife''

Combine '''3''' cups all-purpose flour, '''1''' cup bread flour, and salt in large bowl; ''stirring with whisk''
----'''Make a well''' in center of mixture; '''Add''' yeast mixture to flour mixture; stir well

'''Turn''' ''dough'' out onto a ''lightly floured'' surface.

'''Knead''' until ''smooth'' and ''elastic''; about '''10 minutes'''

'''Add''' all-purpose flour, '''1''' ''tbsp'' at time to prevent dough from ''sticking to hands'' (will still feel tacky)

'''Place''' dough in a '''large bowl''' ''coated'' with ''cooking spray'', turning to coat top

'''Cover''' and ''let rise'' in a warm place ('''85°'''), free from drafts; '''45 minutes''' or until ''doubled'' in size
----'''Gently''' '''press''' two fingers into dough. If indentation remains, the dough has risen enough.

'''Punch dough down'''; '''''cover''''' and let rest '''20 minutes'''

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[[Category:Pizza]]

Fish and Chips

2025-10-18T22:32:33Z

Jerome:

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=== Ingredients ===
2 (8- to 10-ounce) red-skinned potatoes or russet potatoes or idaho potatoes, unpeeled, cut into 1/8- to 1/4-inch-thick rounds, or cut length-wise into eights 

3 qt Vegetable oil (96 fl oz) 
1 1/2 cups all-purpose flour 
1 1/2 teaspoons Old Bay Seasoning
1 tablespoon baking powder 
1 teaspoon kosher salt 
1/4 teaspoon cayenne pepper 
1 (12-oz) bottle cold Beer (preferably ale) or club soda 
1 1/2 lb Haddock or Cod fillets or Tilapia fillets, skinned, pin bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6 inches long) 
cornmeal for dredging

=== Description ===
Slightly challenging at first but worth it.

=== Rating ===
Recipe Rating based on a scale of 1-5:
5 Favorite

=== Procedure ===
Hold Potatoes in a large bowl of cold water. 

Heat Vegetable oil in a deep 6-quart heavy pot over moderately high heat until it registers 325°F on thermometer. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry potatoes, stirring gently, until edges are just golden, about 4 minutes. Transfer with a slotted spoon to a rack to drain. 
 
Increase oil temperature to 375°F. Place Flour into a bowl, then whisk in Beer gently until just combined. Stir in 1/4 teaspoon salt and rest of the ingredients. 
 
Pat Fish dry. Sprinkle fish on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper, and Old Bay Seasoning. 
 
Place potatoes back in oil. Dredge fish in cornmeal, shaking off excess. Coat 4 pieces of fish in batter, 1 at a time, and slide, as coated, into oil with the potatoes. Fry coated fish and potatoes, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to rack on a paper-towel-lined baking sheet; fry in batches if necessary, returning oil to 375°F between batches. 

=== Yield ===
Makes 4 servings.

=== Date ===
July 19, 2007
September 3, 2007 (first time with modified recipe)
September 27, 2008 (second modification)
November 9, 2008 (used all all-purpose flour and turned out crispier)

=== Source ===
Inspired by: 
Gourmet, January 2004 
http://www.epicurious.com/recipes/recipe_views/views/109011 
& 
Bon Appétit, June 2007 
Bon Appétit Test Kitchen 
http://www.epicurious.com/recipes/recipe_views/views/238551 
 
and (as of August 24, 2007) 
 
Tyler's Ultimate 
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_36327,00.html?rsrc=search 
 
and (as of September 26, 2008) 
 
Alton Brown
http://www.foodnetwork.com/recipes/alton-brown/chips-and-fish-recipe/index.html 

=== Prep Time ===
Active time: 1 1/2 hr 
Start to finish: 2 1/2 hr

=== Cook Time ===
See Prep Time.

=== Notes ===
Season fish and chips with salt. 
 
Chips can be fried for the first time 3 hours ahead and kept, uncovered, at room temperature until refrying.
 
Special equipment: a deep-fat thermometer 
Can substitute 1 cup flour with 1 cup {{ingredientlink|name=rice flour}} 
 
Slather with malt vinegar, tartar sauce, and hot sauce

[[Category:Seafood]]
[[Category:Dinner]]
[[Category:Main Dish]]
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Fresh Southern Peach Cobbler

2025-07-15T16:51:35Z

Jerome:

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=Ingredients=
8 fresh peaches - peeled, pitted and sliced into thin wedges

¼ cup white sugar

¼ cup brown sugar

¼ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

1 teaspoon fresh lemon juice

2 teaspoons cornstarch

1 cup all-purpose flour

¼ cup white sugar

¼ cup brown sugar

1 teaspoon baking powder

½ teaspoon salt

6 tablespoons unsalted butter, chilled and cut into small pieces

¼ cup boiling water

3 tablespoons white sugar

1 teaspoon ground cinnamon

=Instructions=

==Step 1==
Gather all ingredients.

==Step 2==
Preheat the oven to 425 degrees F (220 degrees C).

==Step 3==
Combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch in a large bowl; toss to coat evenly, and pour into a 2-quart baking dish. Bake in preheated oven for 10 minutes.

==Step 4==
Meanwhile, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse crumbs. Stir in water until just combined.

==Step 5==
Remove peaches from oven, and drop spoonfuls of topping over them.

==Step 6==
Mix 3 tablespoons white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over entire cobbler.

==Step 7==
Bake in the preheated oven until topping is golden, about 30 minutes.
[[Category:Dessert]]
[[Category:Baked Goods]]

Fresh Southern Peach Cobbler

2025-07-15T16:50:45Z

Jerome:

Fresh Southern Peach Cobbler

2025-07-15T16:49:37Z

Jerome:

Fresh Southern Peach Cobbler

2025-07-15T16:45:43Z

Jerome: Created page with "__NOTOC__ __NOEDITSECTION__ =Ingredients="

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=Ingredients=

Croque Monsieur

2025-04-03T20:08:31Z

Jerome:

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=Ingredients=

== For The Bechame Sauce ==

4 Tbsp. salted butter

1/4 cup all-purpose flour

1/4 tsp. kosher salt, plus more to taste

1/4 tsp. ground black pepper, plus more for sprinkling

Pinch ground nutmeg

2 cups warm milk

== For The Sandwiches ==

6 Tbsp. salted butter, at room temperature

12 slices hearty white sandwich bread

2 Tbsp. dijon mustard

3/4 lb. ham, sliced (at least 12 slices)

1 lb. gruyère cheese, shredded and divided

1 Tbsp. chopped fresh chives, for sprinkling

= Directions =

Preheat the oven to 375°F .

For the béchamel sauce: In a medium saucepan,

heat the butter over medium heat until melted

and the foaming subsides. (Do not let it

brown.) Whisk in the flour, salt, pepper, and

nutmeg until well combined. Cook, whisking

constantly, until the raw flour smell disappears,

1 to 2 minutes. Slowly stream in the warm milk,

whisking constantly until no lumps remain.

Continue whisking over medium heat and

occasionally scraping the bottom and sides of

the saucepan with a rubber spatula until the

sauce thickens to a pudding-like texture, 4 to 5

minutes. Pour the sauce into a medium bowl

and place a piece of plastic wrap directly on the

surface so it does not form a skin

3

For the sandwiches: Evenly spread about 1/2

tablespoon of butter on 1 side of each slice of

bread. Place 6 slices, butter-side down, on a

rimmed baking sheet. Evenly spread about 1

teaspoon of dijon mustard on each slice of bread

on the baking sheet. Place 2 folded slices of ham

on top of the mustard. Sprinkle the ham with

about ½ cup (2 ounces) of the cheese. Spread

about 1 tablespoon of béchamel sauce on the

unbuttered side of the remaining 6 slices of

bread. Place the bread, béchamel-side down, on

top of the cheese.

Bake the sandwiches on the center rack of the

oven until the bread is lightly golden and the

cheese is starting to melt, 6 to 8 minutes.

Remove the baking sheet from the oven and

carefully flip the sandwiches. Bake the other

side until lightly golden, about 6 minutes.

Remove the baking sheet and increase the oven

temperature to broil.

Spoon about 3 tablespoons of béchamel sauce

on each of the sandwiches, spreading to

completely cover the top slice of bread. Sprinkle

about 2 tablespoons (½ ounce) of the remaining

cheese on each sandwich, topping the béchamel.

Broil the sandwiches on the center rack of the

oven, watching carefully and rotating the baking

sheet as needed, until the cheese is bubbling

and beginning to brown, 1 to 4 minutes.

Sprinkle the sandwiches with fresh chives and

pepper, and serve hot.

Tip: Warming the milk before adding it to the sauce will help reduce the

amount of lumps, which means less whisking and less stress!

Croque Monsieur

2025-04-03T20:06:48Z

Jerome:

__NOTOC__
__NOEDITSECTION__
=Ingredients=

== For The Bechame Sauce ==

4 Tbsp. salted butter

1/4 cup all-purpose flour

1/4 tsp. kosher salt, plus more to

taste

1/4 tsp. ground black pepper, plus

more for sprinkling

Pinch ground nutmeg

2 cups warm milk

== For The Sandwiches ==

6 Tbsp. salted butter, at room temperature

12 slices hearty white sandwich bread

2 Tbsp. dijon mustard

3/4 lb. ham, sliced (at least 12 slices)

1 lb. gruyère cheese, shredded and divided

1 Tbsp. chopped fresh chives, for sprinkling

= Directions =

'''1'''

Preheat the oven to 375°F .

'''2'''

For the béchamel sauce: In a medium saucepan,

heat the butter over medium heat until melted

and the foaming subsides. (Do not let it

brown.) Whisk in the flour, salt, pepper, and

nutmeg until well combined. Cook, whisking

constantly, until the raw flour smell disappears,

1 to 2 minutes. Slowly stream in the warm milk,

whisking constantly until no lumps remain.

Continue whisking over medium heat and

occasionally scraping the bottom and sides of

the saucepan with a rubber spatula until the

sauce thickens to a pudding-like texture, 4 to 5

minutes. Pour the sauce into a medium bowl

and place a piece of plastic wrap directly on the

surface so it does not form a skin

3

For the sandwiches: Evenly spread about 1/2

tablespoon of butter on 1 side of each slice of

bread. Place 6 slices, butter-side down, on a

rimmed baking sheet. Evenly spread about 1

teaspoon of dijon mustard on each slice of bread

on the baking sheet. Place 2 folded slices of ham

on top of the mustard. Sprinkle the ham with

about ½ cup (2 ounces) of the cheese. Spread

about 1 tablespoon of béchamel sauce on the

unbuttered side of the remaining 6 slices of

bread. Place the bread, béchamel-side down, on

top of the cheese.

Bake the sandwiches on the center rack of the

oven until the bread is lightly golden and the

cheese is starting to melt, 6 to 8 minutes.

Remove the baking sheet from the oven and

carefully flip the sandwiches. Bake the other

side until lightly golden, about 6 minutes.

Remove the baking sheet and increase the oven

temperature to broil.

Spoon about 3 tablespoons of béchamel sauce

on each of the sandwiches, spreading to

completely cover the top slice of bread. Sprinkle

about 2 tablespoons (½ ounce) of the remaining

cheese on each sandwich, topping the béchamel.

Broil the sandwiches on the center rack of the

oven, watching carefully and rotating the baking

sheet as needed, until the cheese is bubbling

and beginning to brown, 1 to 4 minutes.

Sprinkle the sandwiches with fresh chives and

pepper, and serve hot.

Tip: Warming the milk before adding it to the sauce will help reduce the

amount of lumps, which means less whisking and less stress!

Croque Monsieur

2025-03-22T15:10:15Z

Jerome: Created page with "Ingre dients FOR THE BÉCHAME SAUCE: L 4 Tbsp. salted butter 1/4 cup all-purpose flour 1/4 tsp. kosher salt, plus more to taste 1/4 tsp. ground black pepper, plus more for sprinkling Pinch ground nutmeg 2 cups warm milk '''FOR THE''' '''SANDWICHES:''' 6 Tbsp. salted butter, at room temperature 12 slices hearty white sandwich bread 2 Tbsp. dijon mustard 3/4 lb. ham, sliced (at least 12 slices) 1 lb. gruyère cheese, shredded and divided 1 Tbsp. ch..."

Ingre

dients

FOR THE BÉCHAME

SAUCE:

L

4 Tbsp. salted butter

1/4 cup all-purpose flour

1/4 tsp. kosher salt, plus more to

taste

1/4 tsp. ground black pepper, plus

more for sprinkling

Pinch ground nutmeg

2 cups warm milk

'''FOR THE'''

'''SANDWICHES:'''

6 Tbsp. salted butter, at room

temperature

12 slices hearty white sandwich

bread

2 Tbsp. dijon mustard

3/4 lb. ham, sliced (at least 12

slices)

1 lb. gruyère cheese, shredded

and divided

1 Tbsp. chopped fresh chives, for sprinkling

'''Directions'''

'''1'''

Preheat the oven to 375°F .

'''2'''

For the béchamel sauce: In a medium saucepan,

heat the butter over medium heat until melted

and the foaming subsides. (Do not let it

brown.) Whisk in the flour, salt, pepper, and

nutmeg until well combined. Cook, whisking

constantly, until the raw flour smell disappears,

1 to 2 minutes. Slowly stream in the warm milk,

whisking constantly until no lumps remain.

Continue whisking over medium heat and

occasionally scraping the bottom and sides of

the saucepan with a rubber spatula until the

sauce thickens to a pudding-like texture, 4 to 5

minutes. Pour the sauce into a medium bowl

and place a piece of plastic wrap directly on the

surface so it does not form a skin

3

For the sandwiches: Evenly spread about 1/2

tablespoon of butter on 1 side of each slice of

bread. Place 6 slices, butter-side down, on a

rimmed baking sheet. Evenly spread about 1

teaspoon of dijon mustard on each slice of bread

on the baking sheet. Place 2 folded slices of ham

on top of the mustard. Sprinkle the ham with

about ½ cup (2 ounces) of the cheese. Spread

about 1 tablespoon of béchamel sauce on the

unbuttered side of the remaining 6 slices of

bread. Place the bread, béchamel-side down, on

top of the cheese.

Bake the sandwiches on the center rack of the

oven until the bread is lightly golden and the

cheese is starting to melt, 6 to 8 minutes.

Remove the baking sheet from the oven and

carefully flip the sandwiches. Bake the other

side until lightly golden, about 6 minutes.

Remove the baking sheet and increase the oven

temperature to broil.

Spoon about 3 tablespoons of béchamel sauce

on each of the sandwiches, spreading to

completely cover the top slice of bread. Sprinkle

about 2 tablespoons (½ ounce) of the remaining

cheese on each sandwich, topping the béchamel.

Broil the sandwiches on the center rack of the

oven, watching carefully and rotating the baking

sheet as needed, until the cheese is bubbling

and beginning to brown, 1 to 4 minutes.

Sprinkle the sandwiches with fresh chives and

pepper, and serve hot.

Tip: Warming the milk before adding it to the sauce will help reduce the

amount of lumps, which means less whisking and less stress!

Big and Bubbly Focaccia

2025-03-08T11:05:04Z

Jerome:

Dough

* 3 cups (360g) King Arthur Unbleached All-Purpose Flour
* 1 1/2 teaspoons (9g) table salt
* 1 teaspoon (5g) granulated sugar
* 1 teaspoon (3g) instant yeast
* 1 1/4 cups (284g) water, warm (90°F to 110°F)*
* 1 1/2 tablespoons (18g) extra-virgin olive oil

<nowiki>*</nowiki>See “tips,” below.

Pan and topping

* 2 tablespoons (26g) extra-virgin olive oil, divided
* flaky sea salt, for topping*

# '''To make the dough:''' Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl (a 3-quart bowl with a lid works great), whisk together the flour, salt, sugar, and yeast.
# Add the water and olive oil and stir — with a spatula, bowl scraper, dough whisk, or your hands — until the mixture is thoroughly combined and homogeneous; there should be no dry patches or lumps. Cover the bowl and set it aside for 15 minutes.
# '''Perform the first bowl fold:''' Use a wet hand to grab a section of dough from one side of the bowl, then lift it up and press it into the center. Repeat this motion, grabbing a new section of dough each time, until you've made a full circle around the bowl, about 8 to 12 times. Once you’ve circled the bowl, flip the dough over in the bowl so that the smooth side is up; the first bowl fold is now complete. Cover the bowl and let the dough rest for 15 minutes. ''Note: You’ll be doing this three more times over the next 45 minutes, each time further developing the dough’s strength. ''
# Repeat the bowl fold for a second time. (Remember to use a wet hand to prevent the dough from sticking!) At this point, the dough should feel smoother and tighter. Cover the bowl and let the dough rest for 15 minutes.
# Repeat the bowl fold for a third time. Cover the bowl and let the dough rest for 15 minutes.
# Repeat the bowl fold for a fourth and final time; the dough should feel relatively strong.
# Cover the bowl and let the dough rise at a warm room temperature (70°F to 75°F) for 1 hour; see this post, Where to put dough to rise, for tips. After 1 hour, the dough should have nearly doubled in size and will be very puffy; it may even have a few bubbles on the surface.
# '''To prepare the pan:''' Once the dough has risen, spray the bottom and sides of a 9" square Fabulous Focaccia Pan with nonstick spray. (See “tips,” below for details about this pan as well as alternate pan options.) Cut a 3"-wide strip of parchment that's about 16" long. Lay the strip across the center of the pan, leaving a few inches of overhang on 2 sides; press it firmly into the pan and crease the parchment where it meets the sides of the pan to help it stay in place. (The parchment tabs will help you remove the focaccia from the pan later on.)
# Spray the parchment with nonstick spray, then add 1 tablespoon (13g) of the olive oil and tilt the pan to spread the oil evenly across the bottom.
# Use a bowl scraper or flexible spatula to gently transfer the risen dough to the center of the pan. Using your hand as paddles (and a bowl scraper for assistance, if you need it) swiftly but gently flip the dough over so that it’s coated in oil; try to handle the dough minimally to keep it from deflating.
# Cover the pan and let the dough rise at a warm room temperature for 1 to 1 1/2 hours, until it’s marshmallowy and jiggly; the dough should nearly fill the corners of the pan and be very close to the top edge.
# Toward the end of the rise, preheat the oven to 475°F with racks in the upper and lower thirds.
# Once the dough has risen, lightly coat your fingers in oil. Starting at one edge, press your fingertips into the dough until they reach the bottom of the pan, creating dimples. Repeat this process, working your way from one edge to the other, spacing the dimples about 1 1/2" apart. The goal is to thoroughly dimple the dough without deflating it — aim for decisive yet gentle motions. If there are any large untouched areas of the dough, add additional dimples using one finger.
# '''To top the dough:''' Drizzle the remaining 1 tablespoon (13g) olive oil all over the surface of the dough; it’s OK if it pools in some dimples. Sprinkle evenly with flaky salt (use 1 generously rounded teaspoon Cyprus Flake Salt or 1/2 teaspoon Maldon).
# Bake the focaccia on the lower rack for 15 to 18 minutes, until brown in the highest spots and golden in the crevices. If necessary, move the pan to the top rack and broil briefly for the final 1 to 2 minutes, watching carefully, to achieve the desired color.
# Remove the focaccia from the oven. Using the parchment tabs as handles, lift the focaccia out of the pan and transfer it to a wire rack or cutting board; remove the parchment strip. Turn off the oven and slide the focaccia back into the oven, directly on the lower rack, for 5 to 7 minutes, until the sides are golden brown and crisp. Remove the focaccia from the oven once again and transfer it to a wire rack to cool completely.
# '''Storage information:''' Focaccia is best enjoyed the day it's made. If storing leftovers, wrap the focaccia loosely in foil, keep it at room temperature, and reheat before serving.

* The temperature of your ingredients and rising environment will impact how long it takes for your dough to rise. In warmer months (or when your indoor temperature is 70°F to 75°F), the liquid should be 90°F to 100°F. In cooler months (or when your indoor temperature is around 65°F), use 100°F to 110°F liquid. The desired dough temperature after mixing (step 2) should be between 82°F and 86°F; if it’s outside of this range, your dough may rise on a different timeline. See this blog post about where to put dough to rise for troubleshooting tips.
* The Fabulous Focaccia Pan is ideal for this recipe. Made of black anodized aluminum, it has a dark, non-reactive, stick-resistant coating that makes for the crispest, brownest, best-rising focaccia. Other 9" metal pans will also work, but skip 8" pans (it's too much dough) or glass pans of any size (glass doesn't conduct heat as well as metal and will result in uneven baking and pale, soft sides).
* If you don’t have a 9" square pan: You can bake the focaccia in a 10" cast-iron skillet, a 9" x 13" metal pan, or a quarter-sheet pan. The focaccia will be slightly taller in the 10" cast iron skillet and thinner in a 9" x 13" pan or quarter-sheet pan. (The dough won’t reach the corners of the larger pans; that’s OK.)
* To make the dough ahead: Prepare the recipe through step 6 (completing the 4 bowl folds), then cover the bowl and transfer it to the refrigerator for 8 to 24 hours (overnight works well). Proceed with the recipe as written, transferring the cold dough to the prepared pan. Let the dough rise, covered, in the pan at a warm room temperature until it nearly reaches the corners and is very close to the top edge, 2 to 3 hours.
* To amp up the flavor of this focaccia: Replace the olive oil in the dough, pan, and topping with Garlic Oil and/or sprinkle the dough with up to 1/2 teaspoon Herbes de Provence when you add the salt (step 14).
[[Category:Baked Goods]]

Big and Bubbly Focaccia

2025-03-08T11:03:29Z

Jerome: Created page with "Dough * 3 cups (360g) King Arthur Unbleached All-Purpose Flour * 1 1/2 teaspoons (9g) table salt * 1 teaspoon (5g) granulated sugar * 1 teaspoon (3g) instant yeast * 1 1/4 cups (284g) water, warm (90°F to 110°F)* * 1 1/2 tablespoons (18g) extra-virgin olive oil <nowiki>*</nowiki>See “tips,” below. Pan and topping * 2 tablespoons (26g) extra-virgin olive oil, divided * flaky sea salt, for topping* # '''To make the dough:''' Weigh your flour; or measure it by ge..."

Split Pea and Ham Soup

2025-01-25T21:52:57Z

Jerome:

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=Ingredients=

'''<big>2</big>''' Tablespoons unsalted butter '''<big>1</big>''' large onion, chopped fine Salt and Pepper '''<big>2</big>''' garlic cloves, minced '''<big>7</big>''' cups water '''<big>1</big>''' pound ham steak, rind removed, cut into quarters '''<big>1</big>''' pound ('''21/4''' cups) green split peas, picked over and rinsed '''<big>3</big>''' slices thick-cut bacon '''<big>2</big>''' sprigs fresh thyme '''<big>2</big>''' bay leaves '''<big>2</big>''' carrots, peeled and cut into '''1/2''' inch pieces '''<big>1</big>''' celery rib, cut into '''1/2''' inch pieces '''<big>1</big>''' recipe Buttery Croutons (recipe follows) 

=Instructions=

'''Melt''' butter in a Dutch oven over medium-high heat. '''Add''' onion and 1/2 teaspoon salt and cook, ''stirring'' frequently, until softened, about '''3-5 minutes'''. '''Add''' garlic and cook until fragrant, about '''30 seconds'''. '''Add''' water, ham steak, peas, bacon, thyme and bay leaves. '''Increase''' '''heat''' to high and bring to a simmer, ''stirring'' frequently so the peas don't stick to the bottom. '''Reduce''' heat to low, cover and simmer until peas are tender but not falling apart, about '''45 minutes'''. '''Remove''' ham steak, '''cover''' with aluminum foil to prevent drying out, and set aside. '''Stir''' in carrots and celery; continue to simmer, covered, until vegetables are tender and peas have almost completely broken down, about '''30 minutes''' longer. When cool enough to handle, '''shred''' ham into bite-size pieces with 2 forks. '''Remove''' and '''discard''' thyme sprigs, bay leaves, and bacon slices. '''Stir''' ham into soup and return to simmer. '''Season''' with salt and pepper to taste. '''Sprinkle''' with croutons and serve.

=Buttery Croutons Ingredients=

'''<big>3</big>''' Tablespoons unsalted butter '''<big>1</big>''' Tablespoon olive oil '''<big>3</big>''' slices hearty white sandwich bread, cut into '''1/2''' inch pieces Salt 

=Croutons Instructions=
'''Heat''' butter and oil in 12-inch skillet over medium heat. When butter has melted, '''add''' bread cubes and cook, stirring frequently, until golden brown, about '''10 minutes'''. '''Transfer''' croutons to paper towel-lined plate and '''season''' with salt to taste. 

=What I'd Do Different Next Time=

I'm not a fan of super-hot, but I do like a bit of punch, especially to help offset the sweetness of the peas and carrots. I like adding a couple drops of hot sauce to my pea soup.
[[Category:Dinner]]
[[Category:Soup]]
[[Category:Main Dish]]
[[Category:Pork]]

My Guacamole

2024-11-07T11:41:47Z

Jerome:

=Ingredients=
'''<big>1</big>''' avocado, cut into small cubes

'''<big>1</big>''' tomato, chopped/diced

'''<big>2</big>''' Tablespoons of pureed (or minced) onion

'''<big>1</big>''' clove garlic, minced

'''<big>1</big>''' jalapeno, minced

'''<big>1/2</big>''' teaspoon salt

'''<big>2</big>''' teaspoons lime juice

'''<big>1</big>''' teaspoon red wine vinegar

dash of hot sauce

fresh or dried cilantro to taste

pinch of cumin

=Description=
My own guacamole recipe refined over the years since Jerry worked at Mad Mex.

=Procedure=
'''<big>Combine</big>''' all ingredients gently with a fork

'''<big>Chill</big>'''

'''<big>Serve</big>''' with tortilla chips or your favorite dipping vessel

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[[Category:Side Dish]]

Tuscan-Style Cannellini Salad

2024-11-06T23:57:57Z

Jerome:

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=Ingredients=
'''<big>2</big>''' cups chopped plum tomato (about 1/2 pound)

'''<big>1</big>''' Tablespoon chopped fresh rosemary

'''<big>1</big>''' Tablespoon chopped fresh parsley

'''<big>2</big>''' Tablespoons balsamic vinegar

'''<big>1</big>''' teaspoon minced garlic

'''<big>1</big>''' teaspoon extra virgin olive oil

'''<big>1</big>''' (16-ounce) can cannellini beans, rinsed and drained

'''<big>3/4</big>''' teaspoon salt, divided

'''<big>3/4</big>''' teaspoon cracked black pepper, divided

=Procedure=
'''<big>Combine</big>''' plum tomato, rosemary, parsley, balsamic vinegar, garlic, olive oil, and cannellini beans in a large bowl, '''<big>stirring</big>''' well

'''<big>Sprinkle</big>''' '''1/4''' teaspoon salt and '''1/4''' teaspoon black pepper over bean mixture

'''<big>Stir</big>''' to combine

=Yield=
4 servings, serving size 1/2 cup
=Prep Time=
15 minutes

=Notes=
Serve with: 4 beef tenderloin steaks; grilled or baked salmon

[[Category:Salad]]
[[Category:Side Dish]]

Primanti's-Style Sandwiches

2024-11-06T23:44:05Z

Jerome:

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I like the Double Egg and Cheese, but the slaw and the fries are the same no matter the rest of the fillings.
= Ingredients =
Your favorite loaf of Italian bread, unsliced

<big>'''4'''</big> cups shredded cabbage (I buy it in the bag)

<big>'''1/2'''</big> cup shredded onion

'''<big>1/4</big>''' cup cider vinegar (Primanti's uses only this, but I found it tastier to use both vinegars)

<big>'''1/4'''</big> cup fish-n-chips vinegar

'''<big>1</big>''' Tablespoon sugar

'''<big>8</big>''' eggs

provolone cheese slices

'''<big>3</big>''' russet potatoes cut lengthwise into long shoestring-style fries, kept in cold water until ready to prepare vegetable oil

''(you can always just buy a bag of fries and fry 'em up - if you do, get the ones with some skins still on)''

=Procedure=
==To make the slaw==
'''<big>Mix</big>''' together cabbage and onion in a large bowl

'''<big>Combine</big>''' the vinegars and sugar In a small bowl and '''<big>stir</big>''' until sugar is dissolved

'''<big>Add</big>''' the vinegar mixture to the cabbage mixture and '''<big>toss</big>''' until cabbage is completely coated

==To make the fries==
'''<big>Heat</big>''' vegetable oil in a deep 6-quart heavy pot over moderately high heat until it registers 325°F on thermometer

While oil is heating, '''<big>drain</big>''' potatoes and '''<big>dry</big>''' thoroughly with paper towels

'''<big>Fry</big>''' potatoes, ''stirring gently'', until edges are just golden, about '''''4 minutes'''''

'''<big>Transfer</big>''' fries with a slotted spoon to a rack to drain

'''<big>Increase</big>''' oil temperature to 375°F

'''<big>Place</big>''' potatoes back in oil for '''''4 to 5 minutes'''''

'''<big>Transfer</big>''' to a rack and salt (return oil to 375°F between batches)

==To make the eggs==
'''<big>Spray</big>''' a frying pan with cooking spray and '''<big>fry</big>''' eggs, '''<big>breaking</big>''' the yolks and '''<big>turning</big>''' once

When eggs are done, '''<big>overlap</big>''' two at a time and '''<big>place</big>''' 1-2 slices of cheese on each pair of eggs until ''melted''

==To make the sandwiches==
Slice bread into thick slices

Place a double egg with cheese on a slice of bread

Add a handful of slaw on top of that

Top with a handful of fries

And finish with another slice of bread

I like to add mayonnaise as well
[[Category:Dinner]]
[[Category:Sandwich]]
[[Category:Main Dish]]

Primanti's-Style Sandwiches

2024-11-06T23:43:34Z

Jerome:

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I like the Double Egg and Cheese, but the slaw and the fries are the same no matter the rest of the fillings.
= Ingredients =
Your favorite loaf of Italian bread, unsliced

<big>'''4'''</big> cups shredded cabbage (I buy it in the bag)

<big>'''1/2'''</big> cup shredded onion

'''<big>1/4</big>''' cup cider vinegar (Primanti's uses only this, but I found it tastier to use both vinegars)

<big>'''1/4'''</big> cup fish-n-chips vinegar

'''<big>1</big>''' Tablespoon sugar

'''<big>8</big>''' eggs

provolone cheese slices

'''<big>3</big>''' russet potatoes cut lengthwise into long shoestring-style fries, kept in cold water until ready to prepare vegetable oil

''(you can always just buy a bag of fries and fry 'em up - if you do, get the ones with some skins still on)''

=Procedure=
==To make the slaw==
'''<big>Mix</big>''' together cabbage and onion in a large bowl

'''<big>Combine</big>''' the vinegars and sugar In a small bowl and '''<big>stir</big>''' until sugar is dissolved

'''<big>Add</big>''' the vinegar mixture to the cabbage mixture and '''<big>toss</big>''' until cabbage is completely coated

==To make the fries==
'''<big>Heat</big>''' vegetable oil in a deep 6-quart heavy pot over moderately high heat until it registers 325°F on thermometer

While oil is heating, '''<big>drain</big>''' potatoes and '''<big>dry</big>''' thoroughly with paper towels

'''<big>Fry</big>''' potatoes, ''stirring gently'', until edges are just golden, about '''''4 minutes'''''

'''<big>Transfer</big>''' fries with a slotted spoon to a rack to drain

'''<big>Increase</big>''' oil temperature to 375°F

'''<big>Place</big>''' potatoes back in oil for '''''4 to 5 minutes'''''

'''<big>Transfer</big>''' to a rack and salt (return oil to 375°F between batches)

==To make the eggs==
'''<big>Spray</big>''' a frying pan with cooking spray and '''<big>fry</big>''' eggs, '''<big>breaking</big>''' the yolks and '''<big>turning</big>''' once

When eggs are done, '''<big>overlap</big>''' two at a time and '''<big>place</big>''' 1-2 slices of cheese on each pair of eggs until ''melted''

==To make the sandwiches==
Slice bread into thick slices

Place a double egg with cheese on a slice of bread

Add a handful of slaw on top of that

Top with a handful of fries

And finish with another slice of bread

I like to add mayonnaise as well
[[Category:Dinner]]
[[Category:Sandwich]]
[[Category:Main Dish]]

Primanti's-Style Sandwiches

2024-11-06T23:39:32Z

Jerome:

__NOTOC__
__NOEDITSECTION__

I like the Double Egg and Cheese, but the slaw and the fries are the same no matter the rest of the fillings.
= Ingredients =
Your favorite loaf of Italian bread, unsliced

<big>'''4'''</big> cups shredded cabbage (I buy it in the bag)

<big>'''1/2'''</big> cup shredded onion

'''<big>1/4</big>''' cup cider vinegar (Primanti's uses only this, but I found it tastier to use both vinegars)

<big>'''1/4'''</big> cup fish-n-chips vinegar

'''<big>1</big>''' Tablespoon sugar

'''<big>8</big>''' eggs

provolone cheese slices

'''<big>3</big>''' russet potatoes cut lengthwise into long shoestring-style fries, kept in cold water until ready to prepare vegetable oil

''(you can always just buy a bag of fries and fry 'em up - if you do, get the ones with some skins still on)''

=Procedure=
==To make the slaw==
'''<big>Mix</big>''' together cabbage and onion in a large bowl

'''<big>Combine</big>''' the vinegars and sugar In a small bowl and '''<big>stir</big>''' until sugar is dissolved

'''<big>Add</big>''' the vinegar mixture to the cabbage mixture and '''<big>toss</big>''' until cabbage is completely coated

==To make the fries==
'''<big>Heat</big>''' vegetable oil in a deep 6-quart heavy pot over moderately high heat until it registers 325°F on thermometer

While oil is heating, '''<big>drain</big>''' potatoes and '''<big>dry</big>''' thoroughly with paper towels

'''<big>Fry</big>''' potatoes, ''stirring gently'', until edges are just golden, about '''''4 minutes'''''

'''<big>Transfer</big>''' fries with a slotted spoon to a rack to drain

'''<big>Increase</big>''' oil temperature to 375°F

'''<big>Place</big>''' potatoes back in oil for '''''4 to 5 minutes'''''

'''<big>Transfer</big>''' to a rack and salt (return oil to 375°F between batches)

==To make the eggs==
'''<big>Spray</big>''' a frying pan with cooking spray and '''<big>fry</big>''' eggs, '''<big>breaking</big>''' the yolks and '''<big>turning</big>''' once

When eggs are done, '''<big>overlap</big>''' two at a time and '''<big>place</big>''' 1-2 slices of cheese on each pair of eggs until ''melted''

==To make the sandwiches==
Slice bread into thick slices

Place a double egg with cheese on a slice of bread

Add a handful of slaw on top of that

Top with a handful of fries

And finish with another slice of bread

I like to add mayonnaise as well
[[Category:Dinner]]
[[Category:Sandwich]]
[[Category:Main Dish]]

Roast Chicken Breasts With Chickpeas And Tomatoes

2024-10-31T23:00:28Z

Jerome:

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=Ingredients=
'''<big>1/4</big>''' cup extra-virgin olive oil

'''<big>4</big>''' garlic cloves, pressed

<big>'''1'''</big> Tablespoon smoked paprika

<big>'''1'''</big> teaspoon ground cumin

<big>'''1/2'''</big> teaspoon dry crushed red pepper

<big>'''1/2'''</big> cup plain yogurt or 1/2 cup Greek yogurt

<big>'''4'''</big> bone-in chicken breast halves

<big>'''1'''</big> (15 ounce) can chickpeas, drained

<big>'''1'''</big> (12 ounce) container cherry tomatoes

<big>'''1'''</big> cup chopped fresh cilantro or '''<big>1</big>''' cup parsley

= Directions =
'''<big>Preheat</big>''' the oven to 450°F

'''<big>Mix</big>''' the first five ingredients in a medium bowl

# olive oil
# garlic
# paprika
# cumin
# crushed red pepper

'''<big>Pour</big>''' 1 teaspoon of the spiced oil mixture into a small bowl

'''<big>Whisk</big>''' in the yogurt and <big>''set this aside for the table sauce''</big>

'''<big>Place</big>''' the chicken on a rimmed sheet or baking dish large enough to accommodate all the pieces without overlap

'''<big>Rub</big>''' 2 Tablespoons of the spiced oil mixture over the chicken

<big>'''Add'''</big> the chickpeas, cherry tomatoes, and '''<big>1/2</big>''' cup of the cilantro to the remaining spiced oil mixture

'''<big>Toss</big>''' to coat

'''<big>Pour</big>''' the mixture around the chicken pieces

'''<big>Season</big>''' everything with salt and pepper

'''<big>Roast</big>''' until the chicken is cooked through, about 20-30 minutes. ''If you are using skin-on cuts, you can place the dish under the broiler for a minute or two (no more!) for a final browning''

'''<big>Remove</big>''' from the oven and '''<big>sprinkle</big>''' with remaining '''1/2''' cup cilantro

= Serving =
When plating up, '''dress''' each chicken piece with a generous spoonful of the chickpea and tomatoes

'''Serve''' with the yogurt sauce

'''''This dish goes well with rice or a loaf of good crusty bread'''''
[[Category:Chicken]]
[[Category:Dinner]]
[[Category:Main Dish]]

Roast Chicken Breasts With Chickpeas And Tomatoes

2024-10-31T22:59:47Z

Jerome: Created page with "__NOTOC__ __NOEDITSECTION__ =Ingredients= '''<big>1/4</big>''' cup extra-virgin olive oil '''<big>4</big>''' garlic cloves, pressed <big>'''1'''</big> Tablespoon smoked paprika <big>'''1'''</big> teaspoon ground cumin <big>'''1/2'''</big> teaspoon dry crushed red pepper <big>'''1/2'''</big> cup plain yogurt or 1/2 cup Greek yogurt <big>'''4'''</big> bone-in chicken breast halves <big>'''1'''</big> (..."

Immunity Soup

2024-10-31T18:12:10Z

Jerome:

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=Ingredients=

'''<big>2</big>''' tablespoons olive oil '''<big>11/2</big>''' cups chopped onion '''<big>3</big>''' celery stalks, thinly sliced '''<big>2</big>''' large carrots, thinly sliced '''1''' pound pre-sliced vitamin D-enhanced mushrooms (such as Monterey Mushrooms) '''10''' medium garlic cloves, minced '''<big>8</big>''' cups unsalted chicken stock (such as Swanson) '''<big>4</big>''' thyme sprigs '''<big>2</big>''' bay leaves '''<big>1</big>''' (15-oz) can unsalted chickpeas, drained '''<big>2</big>''' pounds skinless, bone-in chicken breasts '''<big>11/2</big>''' teaspoons kosher salt '''<big>1/2</big>''' teaspoon crushed red pepper '''<big>12</big>''' ounces curly kale, stems removed, leaves torn 

=Instructions=

==Step 1==
'''<big>Heat</big>''' oil in a large Dutch oven over medium. '''<big>Add</big>''' onion, celery, and carrots; '''''cook''''', stirring occasionally, 5 minutes. '''<big>Add</big>''' mushrooms and garlic; '''''cook''''', stirring often, 3 minutes. '''<big>Stir</big>''' in stock, thyme, bay leaves, and chickpeas; bring to a simmer. '''<big>Add</big>''' chicken, salt, and red pepper; '''''cover and simmer''''' until chicken is done, about 25 minutes.

==Step 2==
'''<big>Remove</big>''' chicken from Dutch oven; '''''<big>cool</big>''''' slightly. '''<big>Shred</big>''' meat with 2 forks; ''<big>discard</big>'' bones. '''<big>Stir</big>''' chicken and kale into soup; ''<big>cover and simmer</big>'' until kale is just tender, about 5 minutes. '''<big>Discard</big>''' thyme sprigs and bay leaves.
[[Category:Soup]]

Immunity Soup

2024-10-31T18:07:19Z

Jerome:

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=Ingredients=

'''2''' tablespoons olive oil 
'''11/2''' cups chopped onion 
'''3''' celery stalks, thinly sliced 
'''2''' large carrots, thinly sliced 
'''1''' pound presliced vitamin D-enhanced mushrooms (such as Monterey Mushrooms) 
'''10''' medium garlic cloves, minced 
'''8''' cups unsalted chicken stock (such as Swanson) 
'''4''' thyme sprigs 
'''2''' bay leaves 
'''1 (15-oz.)''' can unsalted chickpeas, drained 
'''2''' pounds skinless, bone-in chicken breasts 
'''11/2''' teaspoons kosher salt 
'''1/2''' teaspoon crushed red pepper 
'''12''' ounces curly kale, stems removed, leaves torn 

=Instructions=

==Step 1==
'''Heat''' oil in a large Dutch oven over medium. 
'''Add''' onion, celery, and carrots; '''''cook''''', stirring occasionally, 5 minutes. 
'''Add''' mushrooms and garlic; '''''cook''''', stirring often, 3 minutes. 
'''Stir''' in stock, thyme, bay leaves, and chickpeas; bring to a simmer. 
'''Add''' chicken, salt, and red pepper; '''''cover and simmer''''' until chicken is done, about 25 minutes.

==Step 2==
'''Remove''' chicken from Dutch oven; '''''cool''''' slightly. 
'''Shred''' meat with 2 forks; '''''discard''''' bones. 
'''Stir''' chicken and kale into soup; '''''cover and simmer''''' until kale is just tender, about 5 minutes. 
'''Discard''' thyme sprigs and bay leaves.
[[Category:Soup]]

Fried Chicken

2024-10-27T23:08:39Z

Jerome:

=Ingredients=
'''<big>8</big>''' pieces broiler/fryer chicken

<big>'''2'''</big> cups low fat buttermilk

<big>'''2'''</big> Tablespoons kosher salt

<big>'''2'''</big> Tablespoons Hungarian paprika

<big>'''2'''</big> teaspoons garlic powder

<big>'''1'''</big> teaspoon cayenne pepper

Flour, for dredging

Vegetable shortening, for frying

=Procedure=
'''Place''' chicken pieces into a plastic container and cover with buttermilk

'''Cover''' and '''refrigerate''' for 12 to 24 hours (or as long as you have)

'''Melt''' enough Vegetable shortening (over low heat) to come just '''1/8''' inch up the side of a 12 inch cast iron skillet or heavy fry pan

Once shortening liquefies raise heat to 325°F

Do not allow oil to go over 325°F

'''Drain''' chicken in a colander

'''Combine''' salt, paprika, garlic powder, and cayenne pepper

'''Liberally''' '''season''' chicken with this mixture

'''Dredge''' chicken in flour and '''shake''' off excess

'''Place''' chicken skin side down into the pan

Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan

'''Cook''' chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)

'''Drain''' chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags

If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven

= Yield =
4 servings, 2 pieces of chicken each

= Date =
June 10, 2007

= Source =
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_15279,00.html Recipe courtesy Alton Brown Show: Good Eats, Episode - Fry Hard 2: The Chicken (Fried) 

= Cook Time =
30 minutes

[[Category:Chicken]]
[[Category:Main Dish]]
[[Category:Dinner]]
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Erin's Chili

2024-10-27T21:29:22Z

Jerome:

__NOTOC__
__NOEDITSECTION__
=Ingredients=
'''<big>1</big>''' lbs+ roast (cut into ''1 inch cubes'')
 '''<big>1</big>''' green pepper ''chopped''

'''<big>2</big>''' jalapeños

'''<big>1</big>''' cup ''chopped'' onion

'''<big>1</big>''' can black beans ''drained''

'''<big>1</big>''' can kidney beans ''undrained''

'''<big>2</big>''' garlic cloves ''minced''

'''<big>1</big>''' can (28oz) plum tomato

'''<big>1</big>''' tablespoon chili powder

'''<big>1/2</big>''' teaspoon cumin

'''<big>1/2</big>''' teaspoon salt

'''<big>1/2</big>''' teaspoon pepper

=Procedure=

'''brown''' beef in olive oil, about 5 minutes

'''stir''' in onion, garlic, jalapeño & green pepper

'''add''' spices (cumin, salt, pepper)

'''cook''' until veggies are soft

'''add''' tomatoes, '''1/2''' cup water

bring to a '''boil'''

'''cook''' 1 hour on simmer
[[Category:Main Dish]]
[[Category:Beef]]
[[Category:Dinner]]

Panzanella Salad with Roasted Tomatoes

2024-10-27T00:21:55Z

Jerome:

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__NOEDITSECTION__
=Ingredients=
==Panzanella Salad Dressing==
'''<big>3</big>''' tablespoons extra virgin olive oil

'''<big>2</big>''' tablespoons red or white wine vinegar

<big>'''1'''</big> teaspoon Dijon mustard

'''<big>1/2</big>''' teaspoon grated fresh garlic or very finely chopped garlic

'''<big>1/2</big>''' teaspoon crushed red pepper

'''<big>1/2</big>''' teaspoon kosher salt

'''<big>1/4</big>''' teaspoon freshly ground black pepper

==Panzanella==
<big>'''3-4 1/2'''</big> inch thick slices (275 g) sourdough bread ciabatta, or similar crusty bread

Extra virgin olive oil

'''<big>1</big>''' teaspoon dried oregano

Kosher salt

'''<big>3</big>''' (340 g) red bell peppers or assorted colors (yellow, orange, red), ''sliced into 1-inch pieces''

'''<big>12</big>''' ounces (300 g) cherry or grape tomatoes '''<big>1</big>''' pint

'''<big>1/4</big>''' cup thinly sliced red onion

'''<big>2</big>''' baby (Persian) cucumbers or seedless cucumber, sliced into thin rounds

'''<big>1/2</big>''' cup fresh mozzarella or crumbled feta cheese (or a 50-50 combination)

Handful of fresh basil or Italian parsley roughly torn

=Instructions=

==Mix the salad dressing==

'''Combine''' all the ingredients for the vinaigrette dressing in a lidded glass jar. '''Shake''' it until the dressing is ''smooth and emulsified''. Alternatively, you can '''whisk''' everything together in a bowl. The dressing can be made up to 3 days ahead (store in the refrigerator).

* extra virgin olive oil
* vinegar
* Dijon mustard
* garlic
* crushed red pepper
* salt
* pepper

==Panzanella salad==
'''Preheat''' the oven to 400°F

'''Slice''' the bread into 1-inch cubes (they don't have to be perfect). If you're feeling rustic, '''tear''' the bread into irregular bite-size pieces instead of slicing it. ''You should have about 5 heaping cups''

'''Put''' the bread pieces on a ''rimmed sheet pan''

'''Drizzle''' about 3 Tablespoons of olive oil over the bread and '''sprinkle''' with the oregano and <big>'''1/4'''</big> teaspoon of salt

'''Toss''' together until the bread is evenly coated with the seasonings

'''Spread''' it out in an even layer

'''Bake''' 15 minutes, '''stirring''' the pieces around once about halfway through. ''The bread should be crisp on the edges and lightly toasted''

'''Put''' the sliced peppers and tomatoes on a second ''rimmed sheet pan''

'''Drizzle''' on 1-2 Tablespoons of the olive oil and '''sprinkle''' with a large pinch of salt, then gently '''shake''' the pan to coat

'''Bake''' alongside the bread for 15 minutes

'''Transfer''' the toasted bread to an oversized bowl

'''Scrape''' in the roasted tomatoes and peppers, along with all the tomato juices that collected in the pan

'''Add''' the red onion and cucumbers and '''toss''' a few times to incorporate

'''Pour''' the dressing over the salad and '''toss''' everything together until evenly coated

'''Tear''' the mozzarella into pieces

'''Scatter''' the cheese over the salad along with the herbs

[[Category:Salad]]
[[Category:Dressing]]

Panzanella Salad with Roasted Tomatoes

2024-10-27T00:14:21Z

Jerome: Created page with "__NOTOC__ __NOEDITSECTION__ =Ingredients= ==Panzanella Salad Dressing== '''<big>3</big>''' tablespoons extra virgin olive oil '''<big>2</big>''' tablespoons red or white wine vinegar <big>'''1'''</big> teaspoon Dijon mustard '''<big>1/2</big>''' teaspoon grated fresh garlic or very finely chopped garlic '''<big>1/2</big>''' teaspoon crushed red pepper '''<big>1/2</big>''' teaspoon kosher salt '''<big..."

__NOTOC__
__NOEDITSECTION__
=Ingredients=
==Panzanella Salad Dressing==
'''<big>3</big>''' tablespoons extra virgin olive oil

'''<big>2</big>''' tablespoons red or white wine vinegar

<big>'''1'''</big> teaspoon Dijon mustard

'''<big>1/2</big>''' teaspoon grated fresh garlic or very finely chopped garlic

'''<big>1/2</big>''' teaspoon crushed red pepper

'''<big>1/2</big>''' teaspoon kosher salt

'''<big>1/4</big>''' teaspoon freshly ground black pepper

==Panzanella==
<big>'''3-4 1/2'''</big> inch thick slices (275 g) sourdough bread ciabatta, or similar crusty bread

Extra virgin olive oil

'''<big>1</big>''' teaspoon dried oregano

Kosher salt

'''<big>3</big>''' (340 g) red bell peppers or assorted colors (yellow, orange, red), ''sliced into 1-inch pieces''

'''<big>12</big>''' ounces (300 g) cherry or grape tomatoes '''<big>1</big>''' pint

'''<big>1/4</big>''' cup thinly sliced red onion

'''<big>2</big>''' baby (Persian) cucumbers or seedless cucumber, sliced into thin rounds

'''<big>1/2</big>''' cup fresh mozzarella or crumbled feta cheese (or a 50-50 combination)

Handful of fresh basil or Italian parsley roughly torn

=Instructions=

==Mix the salad dressing==

'''Combine''' all the ingredients for the vinaigrette dressing in a lidded glass jar. '''Shake''' it until the dressing is ''smooth and emulsified''. Alternatively, you can '''whisk''' everything together in a bowl. The dressing can be made up to 3 days ahead (store in the refrigerator).

* extra virgin olive oil
* vinegar
* Dijon mustard
* garlic
* crushed red pepper
* salt
* pepper

==Panzanella salad==
'''Preheat''' the oven to 400°F

'''Slice''' the bread into 1-inch cubes (they don't have to be perfect). If you're feeling rustic, '''tear''' the bread into irregular bite-size pieces instead of slicing it. ''You should have about 5 heaping cups''

'''Put''' the bread pieces on a ''rimmed sheet pan''

'''Drizzle''' about 3 Tablespoons of olive oil over the bread and '''sprinkle''' with the oregano and <big>'''1/4'''</big> teaspoon of salt

'''Toss''' together until the bread is evenly coated with the seasonings

'''Spread''' it out in an even layer

'''Bake''' 15 minutes, '''stirring''' the pieces around once about halfway through. ''The bread should be crisp on the edges and lightly toasted''

'''Put''' the sliced peppers and tomatoes on a second ''rimmed sheet pan''

'''Drizzle''' on 1-2 Tablespoons of the olive oil and '''sprinkle''' with a large pinch of salt, then gently '''shake''' the pan to coat

'''Bake''' alongside the bread for 15 minutes

'''Transfer''' the toasted bread to an oversized bowl

'''Scrape''' in the roasted tomatoes and peppers, along with all the tomato juices that collected in the pan

'''Add''' the red onion and cucumbers and '''toss''' a few times to incorporate

'''Pour''' the dressing over the salad and '''toss''' everything together until evenly coated

'''Tear''' the mozzarella into pieces

'''Scatter''' the cheese over the salad along with the herbs

[[Category:Salad]]
[[Category:Dressing]]

Sample Recipe

2024-10-26T23:47:53Z

Jerome:

__NOTOC__
__NOEDITSECTION__
=Ingredients=

'''Amount''' Bold ingredient amount 
highlight special note ingredients

=Instructions=

==Step 1==
Include multiple steps if necessary

'''Bold Action''' Bold actions 
 
highlight ingredients 
 
'''Important, can't miss steps are bold red?'''
 
'''Add''' onions, carrots, and celery '''Be sure carrots are diced.'''

Chicken Corn Chowder

2024-10-26T23:46:18Z

Jerome: add Main Dish category

==Ingredients==
'''<big>1/4</big>''' teaspoon cayenne

'''<big>4</big>''' potatoes diced to bite sized pieces

'''<big>1</big>''' carrot diced

'''<big>1</big>''' celery diced

'''<big>2</big>''' jalapeños (or poblanos) diced

'''<big>4</big>''' slices bacon

'''<big>4</big>''' cups chicken broth

'''<big>1</big>''' onion diced

'''<big>1</big>''' garlic minced

'''<big>3</big>''' cups corn (fresh, cut off the cob or frozen)

'''<big>2</big>''' chicken breasts halves pounded

▶ salt and pepper each side

'''<big>2</big>''' Tablespoons butter & '''3''' Tablespoons flour mixed into a '''roux'''

'''<big>4</big>''' fresh thyme sprigs or '''<big>11/2</big>''' teaspoons dried

'''<big>1</big>''' cup Lactaid

salt

pepper

==Procedure==
'''Cook''' bacon. Remove, '''crumble''' & set aside

'''Cook''' chicken 4-5 minutes per side until cooked & browned. Allow to cool, shred & set aside.

'''Add''' carrots, onion, jalapeño & celery to pan at ''medium heat''

'''Add''' salt and pepper

'''Cook''' until softened, about ''8 minutes''

'''Stir''' in garlic & roux until fragrant

'''Add''' chicken broth, bring to a boil, stirring to scrape bottom fond

'''Add''' potatoes & corn & thyme (if fresh)

'''Boil''' for ''20 minutes'', until potatoes are tender

Use emulsion blender to '''blend''' soup until desired smoothness

'''Add''' Lactaid, chicken, cayenne & thyme (if dried) until warmed

'''Add''' bacon off heat

__NOTOC__
__NOEDITSECTION__
[[Category:Chicken]]
[[Category:Soup]]
[[Category:Main Dish]]

Chicken Corn Chowder

2024-10-26T23:37:51Z

Jerome:

Chicken Corn Chowder

2024-10-26T23:37:12Z

Jerome:

==Ingredients==
'''<big>1/4</big>''' teaspoon cayenne

'''<big>4</big>''' potatoes diced to bite sized pieces

'''<big>1</big>''' carrot diced

'''<big>1</big>''' celery diced

'''<big>2</big>''' jalapeños (or poblanos) diced

'''<big>4</big>''' slices bacon

'''<big>4</big>''' cups chicken broth

'''<big>1</big>''' onion diced

'''<big>1</big>''' garlic minced

'''<big>3</big>''' cups corn (fresh, cut off the cob or frozen)

'''<big>2</big>''' chicken breasts halves pounded

▶ salt and pepper each side

'''<big>2</big>''' Tablespoons butter & '''3''' Tablespoons flour mixed into a roux

'''<big>4</big>''' fresh thyme sprigs or '''<big>11/2</big>''' teaspoons dried

'''<big>1</big>''' cup Lactaid

salt

pepper

==Procedure==
'''Cook''' bacon. Remove, '''crumble''' & set aside

'''Cook''' chicken 4-5 minutes per side until cooked & browned. Allow to cool, shred & set aside.

'''Add''' carrots, onion, jalapeño & celery to pan at ''medium heat''

'''Add''' salt and pepper

'''Cook''' until softened, about ''8 minutes''

'''Stir''' in garlic & roux until fragrant

'''Add''' chicken broth, bring to a boil, stirring to scrape bottom fond

'''Add''' potatoes & corn & thyme (if fresh)

'''Boil''' for ''20 minutes'', until potatoes are tender

Use emulsion blender to '''blend''' soup until desired smoothness

'''Add''' Lactaid, chicken, cayenne & thyme (if dried) until warmed

'''Add''' bacon off heat

__NOTOC__
__NOEDITSECTION__
[[Category:Chicken]]
[[Category:Soup]]

Chicken Corn Chowder

2024-10-26T23:21:13Z

Jerome:

==Ingredients==
'''<big>1/4</big>''' teaspoon cayenne

'''<big>4</big>''' potatoes diced to bite sized pieces

'''<big>1</big>''' carrot diced

'''<big>1</big>''' celery diced

'''<big>2</big>''' jalapeños (or poblanos) diced

'''<big>4</big>''' slices bacon

'''<big>4</big>''' cups chicken broth

'''<big>1</big>''' onion diced

'''<big>1</big>''' garlic minced

'''<big>3</big>''' cups corn (fresh, cut off the cob or frozen)

'''<big>2</big>''' chicken breasts halves pounded

▶ salt and pepper each side

'''<big>2</big>''' Tablespoons butter & '''3''' Tablespoons flour mixed into a roux

'''<big>4</big>''' fresh thyme sprigs or '''<big>11/2</big>''' teaspoons dried

'''<big>1</big>''' cup Lactaid

salt

pepper

==Procedure==
'''Cook''' bacon. Remove, '''crumble''' & set aside

'''Cook''' chicken 4-5 minutes per side until cooked & browned. Allow to cool, shred & set aside.

'''Add''' carrots, onion, jalapeño & celery to pan at ''medium heat''

'''Add''' salt and pepper

'''Cook''' until softened, about ''8 minutes''

'''Stir''' in garlic & roux until fragrant

'''Add''' chicken broth, bring to a boil, stirring to scrape bottom fond

'''Add''' potatoes & corn & thyme (if fresh)

'''Boil''' for ''20 minutes'', until potatoes are tender

Use emulsion blender to '''blend''' soup until desired smoothness

'''Add''' Lactaid, chicken, cayenne & thyme (if dried) until warmed

'''Add''' bacon off heat

__NOTOC__
__NOEDITSECTION__
[[Category:Chicken]]
[[Category:Soup]]

Chicken Corn Chowder

2024-10-26T23:18:28Z

Jerome:

==Ingredients==
'''<big>1/4</big>''' teaspoon cayenne

'''<big>4</big>''' potatoes diced to bite sized pieces

'''<big>1</big>''' carrot diced

'''<big>1</big>''' celery diced

'''<big>2</big>''' jalapeños (or poblanos) diced

'''<big>4</big>''' slices bacon

'''<big>4</big>''' cups chicken broth

'''<big>1</big>''' onion diced

'''<big>1</big>''' garlic minced

'''<big>3</big>''' cups corn (fresh, cut off the cob or frozen)

'''<big>2</big>''' chicken breasts halves pounded

▶ salt and pepper each side

'''<big>2</big>''' Tablespoons butter & '''3''' Tablespoons flour mixed into a roux

'''<big>4</big>''' fresh thyme sprigs or '''<big>11/2</big>''' teaspoons dried

'''<big>1</big>''' cup Lactaid

salt

pepper

==Procedure==
'''Cook''' bacon. Remove, '''crumble''' & set aside

'''Cook''' chicken 4-5 minutes per side until cooked & browned. Allow to cool, shred & set aside.

'''Add''' carrots, onion, jalapeño & celery to pan at ''medium heat''

'''Add''' salt and pepper

'''Cook''' until softened, about ''8 minutes''

'''Stir''' in garlic & roux until fragrant

'''Add''' chicken broth, bring to a boil, stirring to scrape bottom fond

'''Add''' potatoes & corn & thyme (if fresh)

'''Boil''' for ''20 minutes'', until potatoes are tender

Use emulsion blender to '''blend''' soup until desired smoothness

'''Add''' Lactaid, chicken, cayenne & thyme (if dried) until warmed

'''Add''' bacon off heat

__NOTOC__
__NOEDITSECTION__
[[Category:Chicken]]
[[Category:Soup]]

Chicken Corn Chowder

2024-10-26T22:17:04Z

Jerome:

==Ingredients==
'''1/4''' teaspoon cayenne

'''4''' potatoes diced to bite sized pieces

'''1''' carrot diced

'''1''' celery diced

'''2''' jalapeños (or poblanos) diced

'''4''' slices bacon

'''4''' cups chicken broth

'''1''' onion diced

'''1''' garlic minced

'''3''' cups corn (fresh, cut off the cob or frozen)

2 chicken breasts halves pounded, salt and pepper each side

'''2''' Tablespoons butter & '''3''' Tablespoons flour mixed into a roux

'''4''' fresh thyme sprigs or '''11/2''' teaspoons dried

'''1''' cup Lactaid

salt

pepper

==Procedure==
'''Cook''' bacon. Remove, '''crumble''' & set aside

'''Cook''' chicken 4-5 minutes per side until cooked & browned. Allow to cool, shred & set aside.

'''Add''' carrots, onion, jalapeño & celery to pan at ''medium heat''

'''Add''' salt and pepper

'''Cook''' until softened, about ''8 minutes''

'''Stir''' in garlic & roux until fragrant

'''Add''' chicken broth, bring to a boil, stirring to scrape bottom fond

'''Add''' potatoes & corn & thyme (if fresh)

'''Boil''' for ''20 minutes'', until potatoes are tender

Use emulsion blender to '''blend''' soup until desired smoothness

'''Add''' Lactaid, chicken, cayenne & thyme (if dried) until warmed

'''Add''' bacon off heat

__NOTOC__
__NOEDITSECTION__
[[Category:Chicken]]
[[Category:Soup]]

Sample Recipe

2024-10-26T22:06:41Z

Jerome:

__NOTOC__
__NOEDITSECTION__
=Ingredients=

'''Amount''' Bold ingredient amount 

=Instructions=

==Step 1==
Include multiple steps if necessary

'''Bold Action''' Bold actions 
 
highlight ingredients 
 
'''Important, can't miss steps are bold red?'''
 
'''Add''' onions, carrots, and celery '''Be sure carrots are diced.'''

Spinach, Caramelized Onion, and Bacon Pizza

2024-10-20T22:10:12Z

Jerome:

[[File:Spinach onion pizza.jpg|center|thumb|256x256px|Spinach Onion Bacon Pizza]]

= Ingredients =
'''Dough:'''

[[Pizza Dough]]

'''Topping''':

'''4''' bacon slices, chopped

'''1''' (10-ounce) package fresh spinach

'''2''' cups (1/4-inch-thick) sliced onion

'''2''' teaspoons sugar

'''1''' Tablespoon butter

'''2''' garlic cloves, minced

'''3''' tablespoons all-purpose flour

'''1/2''' teaspoon freshly ground black pepper

'''1''' cup 2% reduced-fat milk

'''1''' tablespoon cornmeal

'''1''' cup (4 ounces) grated fresh Parmesan cheese

= Instructions =
== Step 1 ==
'''Cook''' bacon in a large nonstick skillet over medium heat until crisp

'''Remove''' bacon from pan, reserving 2 teaspoons drippings.

'''Set''' bacon aside

'''Add''' spinach to drippings in pan; sauté 2 minutes or until wilted

'''Place''' spinach in a colander, pressing until barely moist

'''Add''' onion and 2 teaspoons sugar to pan

'''Cook''' 12 minutes or until golden brown, '''''stirring'' ''frequently'''''

'''Remove''' from heat; '''cool'''

== Step 2 ==

'''Melt''' butter in a medium saucepan over medium heat

'''Add''' garlic '''coo'''k 2 minutes, '''''stirring frequently'''''

'''Add''' 3 Tablespoons flour and pepper, stirring with a whisk; '''cook''' 30 seconds.

'''Gradually add''' milk, '''''stirring constantly''''' with a whisk.

'''Cook''' 5 minutes or until thick and bubbly, '''''stirring constantly''''' with a whisk

== Step 3 ==

'''Preheat''' oven to 475°F

'''Roll''' dough into a 12-inch circle on a floured surface

'''Place''' dough on a 12-inch pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal

'''Crimp''' edges of dough with fingers to form a rim

'''Spread''' milk mixture evenly over dough

'''Top''' with spinach and onion

'''Bake''' for 20 minutes

'''Sprinkle''' evenly with bacon and cheese

'''Bake''' an additional 5 minutes or until golden brown

'''Cut''' pizza into 8 wedges
[[Category:Pizza]]
__NOTOC__
__NOEDITSECTION__

Spinach, Caramelized Onion, and Bacon Pizza

2024-10-20T22:04:43Z

Jerome:

[[File:Spinach onion pizza.jpg|center|thumb|256x256px|Spinach Onion Bacon Pizza]]

= Ingredients =
'''Dough:'''

[[Pizza Dough]]

'''Topping''':

'''4''' bacon slices, chopped

'''1''' (10-ounce) package fresh spinach

'''2''' cups (1/4-inch-thick) sliced onion

'''2''' teaspoons sugar

'''1''' Tablespoon butter

'''2''' garlic cloves, minced

'''3''' tablespoons all-purpose flour

'''1/2''' teaspoon freshly ground black pepper

'''1''' cup 2% reduced-fat milk

'''1''' tablespoon cornmeal

'''1''' cup (4 ounces) grated fresh Parmesan cheese

= Instructions =
== Step 1 ==
'''Cook''' bacon in a large nonstick skillet over medium heat until crisp

'''Remove''' bacon from pan, reserving 2 teaspoons drippings.

'''Set''' bacon aside

'''Add''' spinach to drippings in pan; sauté 2 minutes or until wilted

'''Place''' spinach in a colander, pressing until barely moist

'''Add''' onion and 2 teaspoons sugar to pan

'''Cook''' 12 minutes or until golden brown, '''''stirring'' ''frequently'''''. '''Remove''' from heat; cool

== Step 2 ==

'''Melt''' butter in a medium saucepan over medium heat

'''Add''' garlic '''coo'''k 2 minutes, '''''stirring frequently'''''

'''Add''' 3 Tablespoons flour and pepper, stirring with a whisk; '''cook''' 30 seconds.

'''Gradually add''' milk, '''''stirring constantly''''' with a whisk.

'''Cook''' 5 minutes or until thick and bubbly, '''''stirring constantly''''' with a whisk

== Step 3 ==

'''Preheat''' oven to 475°F

'''Roll''' dough into a 12-inch circle on a floured surface

'''Place''' dough on a 12-inch pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal

'''Crimp''' edges of dough with fingers to form a rim

'''Spread''' milk mixture evenly over dough

'''Top''' with spinach and onion

'''Bake''' for 20 minutes

'''Sprinkle''' evenly with bacon and cheese

'''Bake''' an additional 5 minutes or until golden brown

'''Cut''' pizza into 8 wedges
[[Category:Pizza]]
__NOTOC__
__NOEDITSECTION__

Hoisin Pork Tenderloin

2024-10-20T21:32:54Z

Jerome:

http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1599642

Hoisin Pork Tenderloin
From Cooking Light

To prepare two servings, replace the pork tenderloin with two (four-ounce) boneless pork chops, and reduce the marinade ingredients by half. Sprinkle each pork chop with one teaspoon sesame seeds for the last five to 10 minutes of cooking.

1/4 cup {{ingredientlink|name=hoisin sauce}}
2 tablespoons sliced {{ingredientlink|name=green onions}}
2 tablespoons low-sodium {{ingredientlink|name=soy sauce}}
1 tablespoon {{ingredientlink|name=rice wine vinegar}}
2 garlic cloves, minced
1 (1-pound) {{ingredientlink|name=pork tenderloin}}, trimmed
Cooking spray
1 tablespoon {{ingredientlink|name=sesame seeds}}

Combine first 5 ingredients in a large zip-top plastic bag; add pork to bag. Seal and marinate in refrigerator 2 hours, turning bag once.

Preheat oven to 425°.

Remove pork from bag, reserving marinade. Place pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Bake at 425° for 15 minutes. Sprinkle pork with sesame seeds; bake an additional 5 minutes or until a thermometer registers 160° (slightly pink). Place pork on a cutting board; let stand 10 minutes. Cut into (1/2-inch-thick) slices.

Pour reserved marinade into a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes); serve with pork.

Yield: 4 servings (serving size: 3 ounces pork and about 4 teaspoons sauce)

NUTRITION PER SERVING
CALORIES 194(27% from fat); FAT 5.8g (sat 1.7g,mono 2.2g,poly 1.1g); PROTEIN 25.4g; CHOLESTEROL 68mg; CALCIUM 37mg; SODIUM 574mg; FIBER 0.9g; IRON 2mg; CARBOHYDRATE 8.7g

Marcia Whyte Smart
Cooking Light, APRIL 2007
[[Category:Pork]]

Hoisin Pork Tenderloin

2024-10-20T21:32:38Z

Jerome:

Spinach, Caramelized Onion, and Bacon Pizza

2024-10-20T21:31:27Z

Jerome: Add pizza picture

[[File:Spinach onion pizza.jpg|center|thumb|256x256px|Spinach Onion Bacon Pizza]]

= Ingredients =
'''Dough:'''

[[Pizza Dough]]

'''Topping''':

'''4''' bacon slices, chopped

'''1''' (10-ounce) package fresh spinach

'''2''' cups (1/4-inch-thick) sliced onion

'''2''' teaspoons sugar

'''1''' Tablespoon butter

'''2''' garlic cloves, minced

'''3''' tablespoons all-purpose flour

'''1/2''' teaspoon freshly ground black pepper

'''1''' cup 2% reduced-fat milk

'''1''' tablespoon cornmeal

'''1''' cup (4 ounces) grated fresh Parmesan cheese

= Instructions =
== Step 1 ==
'''Cook''' bacon in a large nonstick skillet over medium heat until crisp

'''Remove''' bacon from pan, reserving 2 teaspoons drippings.

'''Set''' bacon aside

'''Add''' spinach to drippings in pan; sauté 2 minutes or until wilted

'''Place''' spinach in a colander, pressing until barely moist

'''Add''' onion and 2 teaspoons sugar to pan

'''Cook''' 12 minutes or until golden brown, '''''stirring'' ''frequently'''''. '''Remove''' from heat; cool

== Step 2 ==

'''Melt''' butter in a medium saucepan over medium heat

'''Add''' garlic '''coo'''k 2 minutes, '''''stirring frequently'''''

'''Add''' 3 Tablespoons flour and pepper, stirring with a whisk; '''cook''' 30 seconds.

'''Gradually add''' milk, '''''stirring constantly''''' with a whisk.

'''Cook''' 5 minutes or until thick and bubbly, '''''stirring constantly''''' with a whisk

== Step 3 ==

'''Preheat''' oven to 475°F

'''Roll''' dough into a 12-inch circle on a floured surface

'''Place''' dough on a 12-inch pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal

'''Crimp''' edges of dough with fingers to form a rim

'''Spread''' milk mixture evenly over dough

'''Top''' with spinach and onion

'''Bake''' for 20 minutes

'''Sprinkle''' evenly with bacon and cheese

'''Bake''' an additional 5 minutes or until golden brown

'''Cut''' pizza into 8 wedges
[[Category:Pizza]]
__NOTOC__
__NOEDITSECTION__

File:Spinach onion pizza.jpg

2024-10-20T21:30:12Z

Jerome:

pizza

Spinach, Caramelized Onion, and Bacon Pizza

2024-10-20T21:08:29Z

Jerome:

= Ingredients =
'''Dough:'''

[[Pizza Dough]]

'''Topping''':

'''4''' bacon slices, chopped

'''1''' (10-ounce) package fresh spinach

'''2''' cups (1/4-inch-thick) sliced onion

'''2''' teaspoons sugar

'''1''' Tablespoon butter

'''2''' garlic cloves, minced

'''3''' tablespoons all-purpose flour

'''1/2''' teaspoon freshly ground black pepper

'''1''' cup 2% reduced-fat milk

'''1''' tablespoon cornmeal

'''1''' cup (4 ounces) grated fresh Parmesan cheese

= Instructions =
== Step 1 ==
'''Cook''' bacon in a large nonstick skillet over medium heat until crisp

'''Remove''' bacon from pan, reserving 2 teaspoons drippings.

'''Set''' bacon aside

'''Add''' spinach to drippings in pan; sauté 2 minutes or until wilted

'''Place''' spinach in a colander, pressing until barely moist

'''Add''' onion and 2 teaspoons sugar to pan

'''Cook''' 12 minutes or until golden brown, '''''stirring'' ''frequently'''''. '''Remove''' from heat; cool

== Step 2 ==

'''Melt''' butter in a medium saucepan over medium heat

'''Add''' garlic '''coo'''k 2 minutes, '''''stirring frequently'''''

'''Add''' 3 Tablespoons flour and pepper, stirring with a whisk; '''cook''' 30 seconds.

'''Gradually add''' milk, '''''stirring constantly''''' with a whisk.

'''Cook''' 5 minutes or until thick and bubbly, '''''stirring constantly''''' with a whisk

== Step 3 ==

'''Preheat''' oven to 475°F

'''Roll''' dough into a 12-inch circle on a floured surface

'''Place''' dough on a 12-inch pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal

'''Crimp''' edges of dough with fingers to form a rim

'''Spread''' milk mixture evenly over dough

'''Top''' with spinach and onion

'''Bake''' for 20 minutes

'''Sprinkle''' evenly with bacon and cheese

'''Bake''' an additional 5 minutes or until golden brown

'''Cut''' pizza into 8 wedges
[[Category:Pizza]]
__NOTOC__
__NOEDITSECTION__

Spinach, Caramelized Onion, and Bacon Pizza

2024-10-20T20:48:17Z

Jerome:

= Ingredients =
'''Dough:'''

https://erinsrecipes.com/wiki/Pizza_Dough?action=render

'''Topping''':

'''4''' bacon slices, chopped

'''1''' (10-ounce) package fresh spinach

'''2''' cups (1/4-inch-thick) sliced onion

'''2''' teaspoons sugar

'''1''' Tablespoon butter

'''2''' garlic cloves, minced

'''3''' tablespoons all-purpose flour

'''1/2''' teaspoon freshly ground black pepper

'''1''' cup 2% reduced-fat milk

'''1''' tablespoon cornmeal

'''1''' cup (4 ounces) grated fresh Parmesan cheese

= Instructions =
To prepare topping, cook bacon in a large nonstick skillet over medium heat until crisp.

Remove bacon from pan, reserving 2 teaspoons

drippings.

Set bacon aside. Add spinach to

drippings in pan; saute 2 minutes or until wilted. Place spinach in a colander, pressing until barely moist. Add onion and 2 teaspoons sugar to pan; cook 12 minutes or until golden brown, stirring frequently. Remove from heat; cool.

6. Melt butter in a medium saucepan over medium heat. Add garlic; cook 2 minutes, stirring frequently. Add 3 tablespoons flour and pepper, stirring with a whisk; cook 30 seconds.

Gradually add milk, stirring constantly with a whisk. Cook 5 minutes or until thick and bubbly, stirring constantly with a whisk,

1. Preheat oven to 475 degrees.

2. Roll dough into a 12-inch circle on a floured surface, Place dough on a (12-inch) pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim, Spread milk mixture evenly over dough; top with spinach and onion.

3. Bake at 475 degrees for 20 minutes.

Sprinkle evenly with bacon and cheese; bake an additional 5 minutes or until golden brown.

Cut pizza into 8 wedges.

== Step 1 ==
Include multiple steps if necessary

'''Bold Action''' Bold actions

highlight ingredients

'''Important, can't miss steps are bold red?'''

'''Add''' onions, carrots, and celery '''Be sure carrots are diced.'''
[[Category:Pizza]]

Spinach, Caramelized Onion, and Bacon Pizza

2024-10-20T20:45:43Z

Jerome:

= Ingredients =
'''Dough:'''

<code><nowiki>{{Page:Pizza_Dough}}</nowiki></code>.

'''Topping''':

'''4''' bacon slices, chopped

'''1''' (10-ounce) package fresh spinach

'''2''' cups (1/4-inch-thick) sliced onion

'''2''' teaspoons sugar

'''1''' Tablespoon butter

'''2''' garlic cloves, minced

'''3''' tablespoons all-purpose flour

'''1/2''' teaspoon freshly ground black pepper

'''1''' cup 2% reduced-fat milk

'''1''' tablespoon cornmeal

'''1''' cup (4 ounces) grated fresh Parmesan cheese

= Instructions =
To prepare topping, cook bacon in a large nonstick skillet over medium heat until crisp.

Remove bacon from pan, reserving 2 teaspoons

drippings.

Set bacon aside. Add spinach to

drippings in pan; saute 2 minutes or until wilted. Place spinach in a colander, pressing until barely moist. Add onion and 2 teaspoons sugar to pan; cook 12 minutes or until golden brown, stirring frequently. Remove from heat; cool.

6. Melt butter in a medium saucepan over medium heat. Add garlic; cook 2 minutes, stirring frequently. Add 3 tablespoons flour and pepper, stirring with a whisk; cook 30 seconds.

Gradually add milk, stirring constantly with a whisk. Cook 5 minutes or until thick and bubbly, stirring constantly with a whisk,

1. Preheat oven to 475 degrees.

2. Roll dough into a 12-inch circle on a floured surface, Place dough on a (12-inch) pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim, Spread milk mixture evenly over dough; top with spinach and onion.

3. Bake at 475 degrees for 20 minutes.

Sprinkle evenly with bacon and cheese; bake an additional 5 minutes or until golden brown.

Cut pizza into 8 wedges.

== Step 1 ==
Include multiple steps if necessary

'''Bold Action''' Bold actions

highlight ingredients

'''Important, can't miss steps are bold red?'''

'''Add''' onions, carrots, and celery '''Be sure carrots are diced.'''
[[Category:Pizza]]

Spinach, Caramelized Onion, and Bacon Pizza

2024-10-20T20:43:23Z

Jerome: Created page with "= Ingredients = '''Dough:''' <code><nowiki>{{:Pizza Dough}}</nowiki></code>. '''Topping''': '''4''' bacon slices, chopped '''1''' (10-ounce) package fresh spinach '''2''' cups (1/4-inch-thick) sliced onion '''2''' teaspoons sugar '''1''' Tablespoon butter '''2''' garlic cloves, minced '''3''' tablespoons all-purpose flour '''1/2''' teaspoon freshly ground black pepper '''1''' cup 2% reduced-fat milk '''1''' tablespoon cornmeal '''1''' c..."

= Ingredients =
'''Dough:'''

<code><nowiki>{{:Pizza Dough}}</nowiki></code>.

'''Topping''':

'''4''' bacon slices, chopped

'''1''' (10-ounce) package fresh spinach

'''2''' cups (1/4-inch-thick) sliced onion

'''2''' teaspoons sugar

'''1''' Tablespoon butter

'''2''' garlic cloves, minced

'''3''' tablespoons all-purpose flour

'''1/2''' teaspoon freshly ground black pepper

'''1''' cup 2% reduced-fat milk

'''1''' tablespoon cornmeal

'''1''' cup (4 ounces) grated fresh Parmesan cheese

= Instructions =
To prepare topping, cook bacon in a large nonstick skillet over medium heat until crisp.

Remove bacon from pan, reserving 2 teaspoons

drippings.

Set bacon aside. Add spinach to

drippings in pan; saute 2 minutes or until wilted. Place spinach in a colander, pressing until barely moist. Add onion and 2 teaspoons sugar to pan; cook 12 minutes or until golden brown, stirring frequently. Remove from heat; cool.

6. Melt butter in a medium saucepan over medium heat. Add garlic; cook 2 minutes, stirring frequently. Add 3 tablespoons flour and pepper, stirring with a whisk; cook 30 seconds.

Gradually add milk, stirring constantly with a whisk. Cook 5 minutes or until thick and bubbly, stirring constantly with a whisk,

1. Preheat oven to 475 degrees.

2. Roll dough into a 12-inch circle on a floured surface, Place dough on a (12-inch) pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim, Spread milk mixture evenly over dough; top with spinach and onion.

3. Bake at 475 degrees for 20 minutes.

Sprinkle evenly with bacon and cheese; bake an additional 5 minutes or until golden brown.

Cut pizza into 8 wedges.

== Step 1 ==
Include multiple steps if necessary

'''Bold Action''' Bold actions

highlight ingredients

'''Important, can't miss steps are bold red?'''

'''Add''' onions, carrots, and celery '''Be sure carrots are diced.'''
[[Category:Pizza]]

Category:Dessert

2024-10-19T23:40:00Z

Jerome:

[[Category:Meals]]

Veggie Fried Rice with Beef

2024-10-19T23:38:32Z

Jerome:

=== Ingredients ===
4 cups cooked {{ingredientlink|name=white rice}}(1 cup uncooked) 
1 package frozen stir fry vegies - peppers, onions, 
1 pound {{ingredientlink|name=steak}}(delmoniticos work great), cut into chunks 
1/4 cup (to taste) {{ingredientlink|name=soy sauce}} 
4 tablespoons {{ingredientlink|name=sesame oil}}- divided 

=== Description ===
This is a great quick and easy recipe that is high in flavor. The whole family should love it.

=== Rating ===
Recipe Rating based on a scale of 1-5: 
5 Favorite

=== Procedure ===
Add 2 tablespoons {{ingredientlink|name=sesame oil}}to wok or large saucepan on high heat. Add cooked {{ingredientlink|name=white rice}}and fry approximately 10 minutes until browned. Add {{ingredientlink|name=soy sauce}}to pan and stir rice for about 1 minute. Remove rice from pan to a large bowl and set aside. 
 
Add the remaining oil to the pan and then the meat. Stir fry until the meat is done to your desire. Remove from pan to the bowl of rice. 
 
Add vegetables to pan and stir fry for 5 minutes or done to desired tenderness. Keep the heat high for maximum results.

=== Yield ===
4 servings, ~ 2 cups each

===Date===
June 9, 2007 (with pork)

=== Source ===
Erin Czerwinski

=== Prep Time ===
5 minutes to cut the meat into chunks.

=== Cook Time ===

=== Notes ===
Substitute steak with your choice of meats - chicken, pork, etc.
Tofu can be a meat substitute

[[Category:Beef]]
[[Category:Dinner]]
[[Category:Main Dish]]
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