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Recipes
Jeff Ruby's Macaroni & Cheese
By lorik
In large thick bottom saucepan, Melt butter slowly and add flour until fully incorporated – forming a pale roux(t...
- One small onion, diced and caramelized
- 1 teaspoon garlic (add caramelized onion just before finished)
- 1/2 lb. Pecarino cheese
- 1 lb. Fontina cheese
- 1 lb. Asiago cheese
- 1 lb. English Cheddar Cheese
- 1/4 lb. Parmesan cheese
- 1/2 lb. Provolone cheese
- 1 1/2 gal. Milk
- 1/2 lb. Butter
- 1/2 lb. Flour
- Salt & Pepper to taste
- Yellow cheddar cheese as needed (on top of finished Macaroni)
- Pasta of Choice
Muffin Tin Pot Pies
By lorik
Preheat oven to 400 degrees F (200 degrees C)
- 1 (14.5 ounce) can cream of chicken soup
- 1 poached chicken breast, diced
- 1 cup frozen mixed vegetables
- 1 cup shredded Cheddar cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 (10 ounce) cans refrigerated biscuit dough (such as Pillsbury®)
Crispy Rosemary Chicken and Fries
By lorik
Preheat the oven to 375 degrees F (190 degrees C)
- 8 chicken thighs
- 6 small red potatoes, quartered
- 1/2 cup extra-virgin olive oil, or as needed
- 1 tablespoon chopped fresh rosemary
- 1 1/2 teaspoons chopped fresh oregano
- 1 1/2 teaspoons garlic powder
- salt and pepper to taste
Skillet Pork Tenderloin with Mustard & Smoked Paprika
By lorik
A very easy recipe to prepare, pork tenderloin is rubbed with paprika and mustard and then roasted to perfection
- 2 tablespoons Dijon mustard
- 1 1/2 teaspoons smoked paprika (hot or sweet)
- 1 teaspoon kosher salt
- 2 (1-pound) pork tenderloins
- 2 tablespoons extra-virgin olive oil
Salsa Roja
By lorik
Makes 1 1/2 cups
- 1 pound plum tomatoes, cored and chopped
- 2 garlic cloves, chopped
- 1 jalapeño chile, stemmed, seeded, and chopped
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- Salt
- 1/4 teaspoon red pepper flakes
Goetta
By lorik
Quick-cooking steel-cut oats (aka pinhead oats) are essential; don’t substitute rolled oats
- 1 tablespoon unsalted butter
- 1 onion, chopped fine
- 1 1/2 teaspoons ground sage
- 1 teaspoon ground fennel
- 1/4 teaspoon ground allspice
- 1 pound bulk breakfast sausage
- 1 3/4 cups quick-cooking steel-cut oats
- Salt and pepper
- 2 tablespoons vegetable oil, plus extra as needed
TT Ice Cream Base
By lorik
Recipe from the Tasting Table Test Kitchen
- 1 cup whole milk
- 3/4 cup sugar
- 1/8 teaspoon salt
- 6 egg yolks
- 2 cups heavy cream
- Ice cream machine
Tomato Jam
By lorik
Makes 1 3/4 cups
- Variation from unknown source:
- 2 pounds 2 pounds plum or Roma tomatoes, cored and cut into 1-inch pieces
- 1/2 cup 1/2 cup packed dark brown sugar
- 2 tablespoons 2 tablespoons apple cider vinegar
- 1 tablespoon 1 tablespoon grated fresh peeled ginger (from 1-inch knob)
- 1 teaspoon 1 teaspoon kosher salt
- 1/2 teaspoon 1/2 teaspoon ground cumin
- 1/4 teaspoon 1/4 teaspoon smoked paprika
- 1/4 teaspoon 1/4 teaspoon red pepper flakes
- 1 1/2 pounds 1 1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
- 1 cup 1 cup sugar
- 2 tablespoons 2 tablespoons freshly squeezed lime juice
- 1 tablespoon 1 tablespoon fresh grated or minced ginger
- 1 teaspoon 1 teaspoon ground cumin
- 1/4 teaspoon 1/4 teaspoon ground cinnamon
- 1/8 teaspoon 1/8 teaspoon ground cloves
- 1 teaspoon 1 teaspoon salt
- 1 1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste
Prosciutto-Wrapped Pork Medallions with Florentina Sauce
By lorik
Preheat grill to medium-high
- FOR THE SAUCE, COMBINE:
- 1/3 cup extra-virgin olive oil
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. minced fresh sage
- 2 tsp. minced fresh rosemary
- 2 tsp. minced fresh garlic
- 2 tsp. minced lemon zest
- Salt and red pepper flakes to taste
- FOR THE PORK, COAT:
- 1 1/2 lb. pork tenderloin, trimmed of fat and silverskin, sliced into 5–6 oz., 2 1/2-inch-thick medallions
- Olive oil
- Black pepper
- 4 slices prosciutto, folded in half horizontally
Savory Sausage Stuffing
By lorik
In large skillet, crumble sausage and cook until brown
- 1 lb. pork sausage, casings removed
- 1 Tbsp. butter
- 3/4 cup onion, chopped
- 3/4 cup celery, chopped
- 1 large carrot, peeled and finely diced
- 1 cup cremini mushrooms, sliced
- 1 large day-old loaf of Italian bread (equal to 7 – 8 cups fresh bread crumbs)
- 14-oz. can chicken broth
- 1 Tbsp. fresh parsley, chopped
- 1/2 tsp. ground rosemary
- 1/2 tsp. ground thyme
- 1 tsp. ground sage
- 1/2 tsp. ground black pepper
- 1/4 tsp. salt
- 1/2 cup freshly grated Parmesan cheese