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Recipes
Bacon-Wrapped Onion Rings
By teachskinner
Bacon-Wrapped Onion Rings with Sriracha Mayo Dipping Sauce
- 1 pack Bacon
- 4-5 Sweet Onions
- 2 T Black Pepper
- 1/2 cup Sriracha Hot Sauce
- 2 T Mayo
- 1 tsp Lime Juice
Grilled Butterflied Trout
By teachskinner
Heat grill to high. Brush trout on both sides with oil and season with salt and pepper
- Lemon-Parsley Butter:
- 4 (1-pound) trout without head, scaled, gutted, and butterflied (skin on)
- Olive oil or canola oil
- Salt and freshly ground pepper
- Lemon-Parsley Butter, recipe follows
- Parsley sprigs, for garnish
- Lemon wedges, for garnish
- 1 stick unsalted butter, at room temperature
- 2 teaspoons finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 3 tablespoons finely chopped fresh Italian parsley leaves
- Salt and freshly ground pepper
Honey Mustard Dip
By teachskinner
For oil-based (chicken) fondue
- (1 cup) Honey
- (1/2 cup) Dijon Mustard or Country Dijon
- Salt and pepper
Mashed Potato Stuffed Meatloaf Cups
By teachskinner
Preheat oven to 350˚F (180˚C)
- 1 lb potato, cooked and peeled
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup shredded parmesan cheese
- 1 cup milk
- MEATLOAF GLAZE
- 3/4 cup ketchup
- 2 tablespoons tomato paste
- 1/4 cup brown sugar
- 1 teaspoon onion powder
- 1 teaspoon mustard powder
- 1 teaspoon paprika
- MEATLOAF
- 1 tablespoon cooking oil
- 1 cup onion, diced
- 1 tablespoon garlic, minced
- 1 lb ground beef, 85%/15% fat
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon worcestershire sauce
- 1/2 cup shredded parmesan cheese
- 1/4 cup fresh parsley
- 1 egg, beaten
- 1/2 cup panko breadcrumb
- 1/4 cup milk
Pizza Nachos
By teachskinner
1. Preheat oven to 350°F/175°C
- 9 ounces tortilla chips
- 1/2 cup marinara sauce
- 2 cups mozzarella cheese
- 1 cup mushrooms, sliced
- 1 green pepper, sliced
- 1/2 red onion, sliced thinly
- 1 cup cooked sausage, diced
- 1 cup pepperoni slices, diced
- 6 pepperoni slices, whole
Stove-Top Mac-n-Cheese
By teachskinner
In a large pot of boiling, salted water cook the pasta to al dente and drain
- 1/2 pound elbow macaroni
- 4 tablespoons butter
- 2 eggs
- 6 ounces evaporated milk
- 1/2 teaspoon hot sauce
- 1 teaspoon kosher salt
- Fresh black pepper
- 3/4 teaspoon dry mustard
- 10 ounces sharp cheddar, shredded
Double-Hot Chile Steaks
By teachskinner
1. In blender, combine ground chile, tomatoes, chiles, onion, garlic, salt, oregano, and cumin
- ½ cup ground pure New Mexico hot red chile
- 2 cups canned whole tomatoes OR 4 large red ripe tomatoes, peeled and quartered
- 1 cup fresh New Mexico hot green chiles, parched, peeled, seeded, chopped OR 1 (7 oz.) can diced green chiles
- 1 hot red onion, cubed
- 4 lg. cloves of garlic
- ½ tsp. salt
- ½ tsp. ground oregano (Mexican preferably)
- ¼ tsp. ground cumin
- 4 lbs. well-aged beef sirloin cut 1 ½ - 2 inches thick
Basic BBQ Rub
By teachskinner
Combine all ingredients in a bowl and whisk to mix
- 1/2 cup light Brown Sugar, packed
- 1/2 cup white Sugar
- 1/4 cup Seasoned Salt (like Lawry's)
- 1/4 cup Granulated Onion
- 1/4 cup Paprika
- 2 T. Pepper
- 2 T. Chili Powder
- 2 T. Mustard Powder
- 1 tsp. Poultry Seasoning
- 1 tsp. Thyme
- 1 tsp. Tarragon
- 1 tsp. ground Ginger
- 1/2 tsp. ground Allspice
Shepherd's Pie
By teachskinner
from Alton Brown; I substitute ground beef for the lamb
- For the potatoes:
- 1 1/2 pounds russet potatoes
- 1/4 cup half-and-half
- 2 ounces unsalted butter
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 egg yolk
- For the meat filling:
- 2 tablespoons canola oil
- 1 cup chopped onion
- 2 carrots, peeled and diced small
- 2 cloves garlic, minced
- 1 1/2 pounds ground lamb
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 teaspoons tomato paste
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 2 teaspoons freshly chopped rosemary leaves
- 1 teaspoon freshly chopped thyme leaves
- 1/2 cup fresh or frozen corn kernels
- 1/2 cup fresh or frozen English peas
Tomato-Bacon Bruschetta
By teachskinner
Mix all topping ingredients except bacon and basil in a non-reactive metal or glass bowl
- o 2 pints ripe cherry tomatoes, cut in half
- o 2 tablespoons olive oil
- o 1/2 tablespoon balsamic vinegar
- o 1 teaspoon Kosher salt
- o 8 strips thick-cut bacon, cooked and crumbled
- o 1 bunch fresh basil, chopped just before serving
- o 8 thick slices Ciabatta or other crusty Italian bread, at least 1 1/2 inches thick
- o olive oil
- o 8 garlic cloves, peeled