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Recipes
Salted Nut Roll Bites
By MooK
In a medium bowl combine peanut butter, honey, vanilla, dry milk and 1 cup of chopped peanuts
- 1/2 cup peanut butter
- 1/2 cup honey
- 1/2 tsp vanilla
- 1 cup nonfat dry milk
- 2 cups Honey Roasted Peanuts, finely chopped and divided
- 30 about 30 mini marshmallows
Carne Adovada (New Mexico-style Pork with Red Chilies)
By MooK
Place dried chilies in a medium saucepan over medium high heat and cook, turning occasionally, until pliable and fr...
- 4 whole dried ancho chilies, seeds and stems removed
- 4 whole dried pasilla chilies, seeds and stems removed
- 1 quart (32 ounces) homemade or store-bought low-sodium chicken stock
- 1/2 cup raisins
- 1 cup frozen orange juice concentrate
- 3 whole chipotle chilies canned in adobo
- 2 tablespoons white vinegar
- 2 tablespoons Asian fish sauce
- 3 pounds boneless pork shoulder, trimmed and cut into 2-inch chunks
- 2 tablespoons vegetable oil
- 2 medium onions, thinly sliced (about 2 cups)
- 6 medium cloves garlic, minced (about 2 tablespoons)
- 2 teaspoons dried oregano
- 1 tablespoon ground cumin
- 3 bay leaves
- Kosher salt
- Corn tortillas, cilantro, diced onions, lime wedges, and queso fresco for serving
BLT Bites
By MooK
Cut a thin slice off of each tomato top
- 16 to 20 cherry tomatoes
- 1 pound sliced bacon, cooked and crumbled
- 1/2 cup mayonnaise
- 1/3 cup chopped green onions
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons snipped fresh parsley
Basics for Grilled Chicken
By MooK
1. Dissolve salt and sugar in 1½ quarts cold water
- 1/4 cup salt
- 1/4 cup sugar
- 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
- 2 teaspoons nonfat dry milk powder
- 1/4 teaspoon pepper
- Vegetable oil spray
- 1 recipe glaze
Beer Mac n Cheese Soup
By MooK
Cook the bacon in a pan over medium heat and set aside on paper towels to drain, reserving 2 tablespoons of the gr...
- 6 strips bacon, cut into 1 inch slices (omit and replace with 2 tablespoons of oil or butter for vegetarian)
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 jalapeno pepper, diced
- 2 cloves garlic, chopped
- 1/4 cup flour (rice flour for gluten free)
- 2 cups chicken broth or chicken stock or vegetable broth
- 1 (~12 ounce) bottle/can beer (gluten free for gluten free)
- 1 pinch nutmeg
- 1 cup elbow macaroni
- 1/2 cup heavy cream
- 1 teaspoon dijon mustard
- 1 tablespoon worcestershire sauce
- 3 cups cheddar cheese, shredded
- cayenne to taste
- salt and pepper to taste
Black-Bean Burgers
By MooK
Pulse 1 can beans in a food processor with mayonnaise, bread crumbs, cumin, oregano, and cayenne until a coarse pur...
- 2 (14-ounce) cans black beans, rinsed and drained, divided
- 3 tablespoons mayonnaise
- 1/3 cup plain dry bread crumbs
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano, crumbled
- 1/4 teaspoon cayenne
- 1/4 cup finely chopped cilantro
- 3 tablespoons vegetable oil
- 4 soft hamburger buns
- Accompaniments: sour cream; salsa; lettuce
Fried Chicken for a crowd
By MooK
- Chicken Brine:
- 9 cups brown chicken stock
- 1 cup pickle brine (can be store-bought pickles and use that brine)
- 2 1/2 tablespoons salt
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1/2 teaspoon yellow mustard seeds
- 1 bay leaf
- 1 orange, quartered
- 1/2 head garlic, split
- 1/2 bunch fresh thyme
- 2 whole chickens, cut into 10 even pieces
- Chicken Dredge:
- 1 quart all-purpose flour
- 1 cup cornmeal
- 1/2 cup cornstarch
- chicken spice: (use 2 tablespoons for recipe)
- 2 tablespoons seafood seasoning, such as Old Bay
- 4 teaspoons paprika
- 4 teaspoons kosher salt
- 2 teaspoons ground celery seeds
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon freshly ground black pepper
- Canola oil, for frying
- Hot Sauce, for serving:
- 4 pounds red bell peppers, seeded and chopped
- 1 pound jalapeno peppers, seeded and chopped
- 5 fish peppers, stemmed and seeded
- 4 cloves garlic
- 4 ounces fresh thyme, leaves picked and finely chopped
- 1 cup rice wine vinegar
- 3 tablespoons light brown sugar
- 2 grams xanthan gum
- 2 teaspoons ground white pepper
- 4 limes, zested and juiced
- Salt
- Bread and Butter Pickles, for serving:
- 2 1/2 pounds Kirby cucumbers, cut crosswise into 1/4-inch rounds (about 4 cups)
- 1/2 quart thinly sliced Spanish onions
- 2 1/2 cloves garlic
- 1 jalapeno, stems removed and split in half
- 1/2 cup salt
- 1/2 quart apple cider vinegar
- 1/2 quart white distilled vinegar
- 1 1/2 cups sugar
- 1 1/2 tablespoons coriander seeds
- 1 1/2 tablespoons yellow mustard seeds
- 1/2 tablespoon allspice
- 1/2 tablespoon celery seeds
- 1/2 tablespoon red pepper flakes
- 1/2 tablespoon turmeric
- 2 whole cloves
- 1 bay leaf
Grill-Roasted Coke and Pineapple Glazed Ham
By MooK
To make the glaze: Combine brown sugar, coke, pineapple juice, ketchup, honey, vinegar, and soy sauce in a medium s...
- 1 cup brown sugar
- 1 cup Coke
- 1 cup pineapple juice
- 1/2 cup ketchup
- 1/4 cup honey
- 2 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 1 spiral sliced city ham, shank end, 6 to 8 pounds
Roasted Vegetable Macaroni & Cheese
By MooK
Preheat oven to 400 degrees F
- 1 red bell pepper, cored and diced
- 1 medium sweet potato, peeled and diced
- 1 yellow squash, de-stemmed and diced
- 1 small head broccoli, chopped
- 1 package (8 oz.) button or baby portabella mushrooms, quartered
- 1 small white onion, peeled and diced
- 1 head garlic, cloves peeled
- 2 Tbsp. canola or vegetable oil
- 1 (12-ounce) can 2% evaporated milk
- 2 large eggs
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1/2 tsp. smoked paprika
- pinch of cayenne
- 8 oz. elbow macaroni
- 1 Tbsp. butter
- 8 oz. freshly-grated smoked or sharp white cheddar cheese (do not use pre-grated cheese)
- 1/4 cup freshly-grated Parmesan cheese, plus extra for garnish
Ham-and-Cheese Croquettes
By MooK
Melt the butter in a small saucepan over medium heat
- 3 tablespoons unsalted butter
- 1/2 cup chopped onion
- 3/4 cup all-purpose flour
- 1/2 teaspoon cayenne pepper
- Kosher salt
- 1 cup milk
- 1 cup diced thinly sliced ham
- 1/2 cup grated white cheddar cheese
- 1/2 teaspoon chopped fresh thyme
- 3 small cloves garlic, smashed
- 1 10 -ounce box frozen peas
- 3/4 cup low-sodium chicken broth
- 1 teaspoon grated lemon zest
- Freshly ground pepper
- Vegetable oil, for frying
- 2 large eggs, beaten
- 1 sleeve saltines (40 crackers), roughly crushed