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Recipes
Scalloped Potatoes with Caramelized Onions and Gruyere
By tschnet1
Heat olive oil on medium high heat in a thick-bottomed sauté pan
- 2 Tbsp olive oil
- 4 cups thinly sliced onions (sliced crosswise, see how to slice onions)
- 6 medium Yukon gold potatoes, peeled, thinly sliced (1/8-inch thick, it helps to use a mandoline)
- 1/3 cup stock (chicken, beef, or vegetable stock, use vegetable stock for vegetarian option)
- 3/4 cup grated Gruyere cheese, divided 1/2 cup, 1/4 cup
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon white pepper (or black pepper if that is what you have)
- 1 teaspoon of butter to butter the gratin or casserole dish
- 1 teaspoon finely minced fresh rosemary
Cucumber and Tomato Salad
By tschnet1
Make 1 hour before serving
- 1 cucumber, thinly sliced
- 1 tomato, cut in chunks
- 2 tbsp finely cut white/red onion
- 1/3 - 1/2 cup apple cider vinegar
- pinch of sea salt
- pinch of pepper
- cilantro for garnish
Pork Chops
By tschnet1
Bring the oven to 350 degrees F
- 1/2 pound thin cut pork chops (5)
- 1/2 small onion, sliced
- 1/4 cup Hellman’s mayonnaise (or more, if you really love mayo)
- 4 oz Kraft extra sharp cheddar cheese, shredded
- sea salt, black pepper, to taste
Peanut Butter-Cup Cookies
By tschnet1
Heat oven to 375° F. Line 2 baking sheets with parchment paper
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt 1/2 cup (1 stick) unsalted butter, at room temperature 3/4 cup dark brown sugar 1/2 cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 12 oz pkg small peanut butter cups, coarsely chopped
Dry rub
By tschnet1
Mix well
- 2 tablespoons paprika
- 1 teaspoon pepper
- 1 tablespoon brown sugar, packed
- 1 teaspoon salt
- 1/2 teaspoon celery seed
- 3/4 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
Homemade Salsa
By tschnet1
Bring to a boil, then simmer 1 hour
- 5 cups Roma tomatoes chopped
- 1 large onion chopped
- 2 green peppers chopped
- 2-3 garlic cloves chopped
- 1 small can tomato paste
- 3/4 cup vinegar
- 1/4 cup brown sugar
- 1 tsp salt
- 2 tsp paprika
- 1/2 tsp cayenne pepper
Cabbage Roll Soup
By tschnet1
In a large pot, brown onion, garlic,and beef
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 lb lean ground beef
- 3/4 cup uncooked long grain rice
- 1 medium head cabbage, chopped (core removed)
- 1 (28 ounce) can diced tomatoes
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 1/2 cups V8 or other vegetable juice
- 1 tsp paprika
- 1 tsp thyme
- 2 tbsp Worcestershire sauce
- 1 bay leaf
- salt and pepper, to taste
Slow Roasted Pork Shoulder
By tschnet1
Preheat the oven to 425F. Lightly score the skin of the pork with a paring knife in a criss-crossing fashion about...
- 1 whole bone-in skin-on pork shoulder, 8-12lbs total
- kosher salt and freshly ground black pepper
- 8 shallots cut into wedges
- 2 carrots, peeled and halved lengthwise
- 2 sticks celery, halved
- 2 bulbs garlic, skin on, broken into cloves
- 1 apple, cored and quartered
- 7 bay leaves
- 2 teaspoons fennel seeds
- 2 cups chicken stock
- 3/4 cup white wine
Homemade Salsa
By tschnet1
Bring to a boil, then simmer 1 hour
- 5 cups Roma tomatoes chopped
- 1 large onion chopped
- 2 green peppers chopped
- 2-3 garlic cloves chopped
- 1 small can tomato paste
- 3/4 cup vinegar
- 1/4 cup brown sugar
- 1 tsp salt
- 2 tsp paprika
- 1/2 tsp cayenne pepper
Herb Seasoned Tomatoes
By tschnet1
Makes about 6 x 500 ml jars
- 12 cups (3000ml) halved tomatoes, about 5 lb (2.2 kg), 12-15 medium large Spice blend(s)
- lemon juice
- Salt, optional
- See Italian Spice Blend
- See Mexican Spice Blend
- See Cajun Spice Blend