Season boneless chuck roast, four to five pounds (salt/pepper/paprika), sear on all sides (optional). Add water to cover, pound of baby carrots, three to four cups tomato sauce, and simmer in pot on stove or crock pot on high with liner for six to eight hours, stirring now and then. Try to break apart large pieces of meat. Serve on top of boiled egg noodles if desired.
Preheat oven 350*F. Cook and drain one box/a pound of penne pasta (or comparable pasta of choice). Decase, brown, and crumble one pack Italian sausage, add jar (three to four cups) of tomato sauce to heat. Combine sauce, pasta, and sausage in 9×13 glass pan, and sprinkle on shredded mozzarella until nearly covered. Bake fifteen minutes or so. Serves up to five or so. Skip sausage for vegetarian version.
Preheat oven 400*F. Melt quarter cup butter with about twelve cloves crushed, peeled garlic. Dip boneless skinless chicken breasts (halved) or thighs into butter/garlic sauce, then coat in even mixture of bread crumbs and grated parmesan (with tablespoon or so garlic powder). Place coated chicken in greased 9×13 glass baking pan. Bake for about thirty-five minutes or until 165*F in center of chicken. Serves up to four with two or three pieces of chicken a piece.
Preheat oven 400*F. Stir together a half cup flour, two tablespoons lemon pepper seasoning, zest of one lemon, some salt and pepper. Toss boneless skinless chicken breasts (halved) or thighs in mixture. Heat some olive oil in an oven proof skillet. Add chicken and brown on both sides. Add three tablespoons butter, three quarters cup chicken broth, and one sliced lemon. Bake about twenty minutes or until 165*F in center of chicken. Serves up to about four with two or three pieces of chicken a piece.
Season boneless pork chops with salt and pepper, then coat in flour. Heat oil in skillet, and fry pork chops until brown on both sides, and 145*F or above in their center. Can easily cook for three to four at once. Goes well with applesauce.
Chicken Thighs (or Drumsticks)
Preheat oven to 400*F. Place bone in skin on chicken thighs (or drumsticks) in glass baking dish, making sure skin covers meat. Season with salt, pepper, rosemary, and thyme. Cook for an hour-ish, until 165*F in center of chicken. Serves about one person per two or three pieces of chicken.
Allow steaks to rest at room temperature for thirty to sixty minutes. Pat dry, season generously with salt and pepper. Heat oil in skillet on medium-high. Sear steaks a few minutes on both sides, flip and cook to desired doneness. Optional: shortly before done, add a few tablespoons of butter, and spoon butter over steaks.
Stir Fry Style Chicken (or Steak)
Cut boneless skinless chicken breasts or thighs (or steak) into about one inch cubes. Heat a drizzle of olive oil in wok or skillet on medium high. Add chicken (or steak), season with salt and pepper as desired, cook to 165*F in center of chicken pieces (or to desired safe temp for steak). Add in some butter near the end if desired.
Basic Chicken Breast
Pat dry, then flatten, boneless skinless chicken breasts and season with salt and pepper as desired; allow to rest at room temperature about thirty minutes. Heat oil in skillet on medium high heat. Cook on both sides to 165*F internal temperature.
Season boneless pork tenderloin, salt/pepper, sear on all sides (optional). Add apple juice to cover and one pound of baby carrots. Simmer in pot on stove or crock pot on high with liner for six to eight hours, stirring now and then, breaking apart large pieces of meat.
Garlic Parmesan Pasta
Cook egg noodles or desired pasta; meanwhile, peel and mince about one head garlic. Drain pasta. In empty pot, heat a generous drizzle of olive oil and two or three tablespoons of butter. Add garlic, cook until beginning to brown, reduce heat, add pasta back in. Add grated parmesan cheese to taste and stir thoroughly. Serve with extra parmesan on top/on the side.
Baked BBQ Pork
Preheat oven to 400*F. Blot boneless half pork tenderloin dry with paper towels. Rub with brown sugar, paprika, salt, and pepper. Sear on all sides in oven proof skillet. Place in oven and bake about one hour/until pork is 145*F in center. Brush with BBQ sauce about ten minutes before done. Slice and serve with extra sauce.
Crock Pot Chicken
Season boneless, skinless chicken breast to taste (salt/pepper/other). Add chicken broth or water to cover and one pound baby carrots and other desired veggies. Simmer in crock pot on high with liner for six to eight hours, checking chicken is still liquid covered now and then.
Cook spaghetti/similar pasta of choice according to directions on box. Meanwhile, combine a drizzle of olive oil, zest of one lemon, and juice of two lemons in a separate skillet. When you’re about to drain the pasta, turn on heat under the skillet to medium. Drain pasta; keep three quarters cup of pasta water. Add pasta and the three quarters cup pasta water to skillet. Toss with six tablespoons of butter, cut into small pieces, and half cup grated parmesan until sauce is smooth. Season with salt and pepper. Serve with extra parmesan.
Grated Tomato Sauce and Pasta
Cook penne/similar pasta of choice according to directions on box. Meanwhile, slice a thin round off the bottom of three tomatoes. Over a cutting board, starting at cut end, grate the tomatoes over the largest holes of a grater; discard skin/stem remaining. Transfer grated tomato to bowl. Season with salt and pepper. Peel and mince eight cloves garlic. Heat drizzle of olive oil in a skillet over medium. Cook garlic until just starting to brown. Reduce heat to medium low, add tomatoes, and simmer, stirring, for above five minutes to thicken. Remove from heat, add two tablespoons butter, and stir until melted. Combine with cooked pasta and serve.
Rinse and peel (if desired) potatoes (Russet, Idaho, that sort; about one or two potatoes per person; add a sweet potato if desired, cut to same size). Cut into sixths or so. Place in large pot on stove, well covered with salted water. Simmer for about half hour. Drain water. Add about 1/4 cup (half stick) of butter, cut into tablespoons or so, more if desired, small splash of milk, and salt. You can also add minced garlic if desired. Blend well with hand mixer or potato masher. Add milk if needed to desired texture.
Preheat oven to 500*F. Rinse about two potatoes per person (Russet, Idaho, golden, red, whatever desired), peel if desired, chop into about one inch pieces. Melt two tablespoons of butter with about two tablespoons of cooking oil on stove. Toss potatoes in mixture, add salt/pepper. Spread potatoes on baking sheet and put in oven for fifteen minutes. Flip/rearrange potatoes and put back in for fifteen minutes. Repeat/back in oven for fifteen more minutes or until desired doneness.
Preheat oven 400*F. Combine one and three-quarter cups flour, one tablespoon baking powder, one teaspoon sugar, and one teaspoon salt. Cut in half cup of cold butter. Mix in three quarter cup milk. Create about nine scoops of dough on lined baking sheet. Brush with milk, bake until golden, about twenty minutes.
Cut Out Biscuits
Preheat oven 450*F. Combine nine cups flour, three tablespoons baking powder, three tablespoons sugar, three teaspoons salt, and two and a quarter teaspoons cream of tartar. Cut in two and a quarter cups of butter. Make well in center of bowl, add three cups of milk. Stir. Turn dough out onto floured surface, knead, roll to about desired thickness with floured rolling pin (about three quarters of an inch), cut with floured biscuit cutter to rounds (about two and a half inches). Brush with milk, bake on lined baking sheet until light golden brown, about fifteen minutes. Freeze leftover rounds until just solid on parchment paper, then store in resealable bag to pop in oven later. Makes about three dozen.
Mac and Cheese
Boil salted water. Add elbow macaroni/pasta of choice. Cook until done, maybe twelve minutes, drain, set aside. Melt three tablespoons of butter with a splash of milk. Stir in eight to twelve slices of American cheese if serving one to four, and small handful shredded cheddar if desired. Add milk or cheese to desired texture, stir until smooth. Add pasta back in, stir.
Peel, core, and chop about five pounds of apples. Add to lined crock pot with large pinch of salt, the juice of one lemon, and one and a half cups water. Cook in crock pot on high for about three and a half hours, stirring occasionally, or until it reaches desired consistency/taste. Store in fridge.
Mix three cups warm water (around 110*F), two and a quarter teaspoons active dry yeast, and one tablespoon sugar in large mixing bowl. Let sit for about five minutes/until bubbly. Add six cups flour and three teaspoons salt. Mix until it forms dough. Cover loosely with plastic wrap. Let rise about three hours. Preheat oven to 450*F and put an upside down cookie sheet on the top rack. Fill baking dish with water and place on bottom rack. Sprinkle flour on counter, turn out dough, fold on itself, and divide in half. Form two round loaves. Cut an X on top of each ball. Place on lightly floured pan, then put pan on top of the cookie sheet in the oven. Bake about forty minutes. Internal temp should be above 190*F. Wait at least a half hour before slicing.
Basic Drop Cookies
Preheat oven to 350*F. Combine one and one quarter cups flour, half a teaspoon baking soda, half a teaspoon baking powder, three quarter teaspoon salt, half cup butter, one third cup sugar, half cup brown sugar, two teaspoons vanilla, and one egg. Mix in desired amount chocolate chips/mix ins. Place large balls of dough on lined baking sheets and bake until golden brown, about fifteen minutes. Makes about a dozen cookies. Substitute gluten free flour for gluten free cookies. Double recipe and spread dough evenly in 9×9 greased cake pan and bake until toothpick test passed (about 20 minutes) for blondies. Freeze extra balls of dough on parchment paper until solid, then store in zipper bag to pop in oven later.
Preheat oven to 375*F. Combine one third cup sugar, half cup brown sugar, one teaspoon baking soda, half teaspoon salt, one and two thirds cup flour, half cup softened butter, three quarters cup creamy peanut butter, one egg, and one teaspoon vanilla. Roll dough into balls, place spaced out on lined cookie sheet. Bake until golden brown, about ten minutes. Press reservoir into center of each cookie. Add Nutella to reservoir. Makes about two dozen.
Preheat oven to 325*F. Mix one cup powdered sugar, two and two thirds cup of flour, and one cup (two sticks) softened butter. Lightly grease 9×13 baking pan, cover bottom of pan evenly in dough. Bake until very lightly brown, toothpick test passed, about twenty minutes. Cut into rectangles, prick each rectangle twice with fork (4×2 rows of dots).
Preheat oven to 350*F. Grease and flour a 9×5 inch loaf pan. Mix one third cup brown sugar, one teaspoon cinnamon, two third cup sugar, one and a half cups flour, one and three quarters teaspoons baking powder, half cup butter, two eggs, one and a half teaspoons vanilla, one tablespoon Nutella, half cup milk, and two apples, peeled and chopped into small/desired size pieces. Pour into loaf pan. Bake until toothpick test passed, browned, about forty minutes.
Ice Cream Bread
Preheat oven to 350*F. Soften four cups of desired regular ice cream. Grease a 9×5 inch loaf pan. Stir 3 cups of self rising flour with ice cream. Pour mixture into loaf pan and smooth out. Bake about 50 minutes or until done, toothpick test passed. (Incorporate toppings, mix ins, or serve with ice cream as desired.)
Oatmeal Chocolate Chip Cookies
Preheat oven to 375*F. Combine one cup Crisco, half cup sugar, one cup brown sugar, two eggs, one cup flour, one teaspoon baking soda, one teaspoon salt, one teaspoon vanilla, two cups oatmeal, and chocolate chips to taste. Place balls of dough on lined baking sheets and bake until golden brown, about ten minutes. Makes about two dozen.
Preheat oven to 350*. Prepare cookie dough recipe or mix of choice. Prepare brownie batter recipe or mix of choice. Grease 9×13 inch cake pan and line bottom with cookie dough. Place whole Double Stuf Oreos over cookie dough in one layer. Pour brownie batter evenly over top. Bake for about forty minutes or until toothpick test passed. Serve with vanilla ice cream.
Whisk together one cup milk, warmed to about 110*F, one tablespoon active dry yeast, and one third cup granulated sugar. Allow to sit in warm spot for about five minutes/until frothy. Mix in two eggs, six tablespoons mostly melted butter, one tablespoon vanilla, half teaspoon salt, and four cups flour. Knead two minutes on counter. Grease bowl, place dough in bowl, loosely cover, allow to rise in warm spot for about 3 hours. When dough is ready, punch down once or twice. Remove from bowl and turn out onto lightly floured surface. Roll dough out until about half inch thick. Cut into twelve donuts (two biscuit cutters or donut cutter). Line baking sheets, put donuts on baking sheet. Loosely cover as you heat oil/allow to rise. Heat about two inches of oil to 375*F in large, heavy duty pot over medium high heat. Add donuts in batches and cook until golden on each side. Remove donuts to tray. Add desired glaze/topping.
Preheat oven to 350*F. Combine one half cup unsweetened cocoa powder, one cup sugar, one quarter cup vegetable oil, two eggs, one teaspoon vanilla, one cup flour, one teaspoon baking powder, and half teaspoon salt. Create balls of dough and roll in powdered sugar. Bake for about twelve minutes. Substitute gluten free flour for gluten free cookies.
Chocolate Chip Peanut Butter Oatmeal Cookies
Preheat oven to 350*F. Combine one and three-quarter cups rolled oats, two-third cup brown sugar, one-third cup sugar, half teaspoon salt, quarter teaspoon baking soda, one cup peanut butter, four tablespoons of butter, two eggs, one cup chocolate chips, and half cup peanut butter chips. Create balls of dough on lined baking sheet. Bake for about twenty minutes. Gluten-free; makes about two dozen cookies.