Service Skill: Cooking (Recipes)

Entrees

Pot Roast

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. 

Salmon

Cut desired fillets; season with salt and pepper (and as desired—garlic powder is good). Optional: allow to come to room temperature (about twenty minutes). Heat drizzle of oil and about one tablespoon butter in nonstick skillet on medium high heat. Cook salmon for about five minutes; sear on all sides, then flip; cook on other side about five minutes.

Baked Ziti

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.

Garlic Chicken

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.    

Lemon Chicken

Preheat oven 400*F.  Stir together a quarter cup flour (gluten-free if needed), two tablespoons lemon pepper seasoning, zest of one lemon, some salt and pepper.  Toss boneless skinless chicken thighs or breasts (halved) 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.    

Pork Chops

Season boneless pork chops with salt and pepper, (optional: 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. 

Pizza Casserole

Preheat oven to 385*F. Lightly grease a 9×13 baking pan. In a bowl, combine 3 1/3 cups Bisquick and two teaspoons garlic powder (or desired seasonings). Stir in one cup water. Divide dough in half. Drop approximately tablespoons of dough across the greased baking pan. Drizzle one cup of tomato sauce on top of dough in pan, then half of any desired toppings (prepared pepperoni, crumbled and browned Italian sausage, etc), and one cup of (finely) shredded mozzarella. Add the other half of the dough, another cup of tomato sauce, the other half of the toppings, and another cup of mozzarella. Bake for about 25 minutes.

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.

Pan Steaks

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/Steak/Pork

Cut boneless skinless chicken breasts or thighs (or steak, or pork) into about one inch cubes.  Heat a drizzle of olive oil in wok or skillet on medium high.  Add meat, season with salt and pepper as desired, cook to 165*F in center of chicken pieces (or to desired safe temp for steak, over 145*F for pork). 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.

Pork Roast

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.

Lemon Spaghetti

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.

Sides

Mashed Potatoes

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 one quarter cup 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. 

Roasted Potatoes

Preheat oven to 400*F.  Rinse about two potatoes per person (Russet, Idaho, golden, red, whatever desired), peel if desired, chop into about one inch pieces. Toss potatoes on baking sheet with large drizzle of olive oil, about two tablespoons melted butter if desired, add salt/pepper. Cook in oven for about an hour, flipping every fifteen minutes.

Roasted Veggies (Assorted)

Preheat oven to 385*F. Rinse, trim, and chop veggies as needed. Spread on lined baking sheet. Drizzle with olive oil (and melted butter if desired), season with salt and pepper (and other desired seasonings), and toss. Put in oven for about 25 minutes, flip/rearrange about halfway through. Finish quickly in hot skillet if desired. Works well with asparagus, broccoli, cherry tomatoes, bell peppers, and others.

Drop Biscuits

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 twelve scoops of dough on lined baking sheet. Brush with milk, bake until golden, about twenty-two 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 cold 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.

Applesauce

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.

Challah 

Combine seven cups of flour, one and a half tablespoons active dry yeast, half cup sugar, and one tablespoon salt. Add two cups of water (110*F), and knead until dough is formed. Place the dough in a lightly greased bowl. Rub oil on the dough ball, then cover bowl with plastic wrap. Let it rise about forty-five minutes. Then, divide the dough into three. Cover each one in plastic wrap for about twenty-five minutes. Roll each ball into a strand, and create a three-strand braid. Place the braided challah on a lined baking sheet. Cover with plastic wrap and let rise about forty minutes. Preheat oven to 360*F. Wash the challah with egg yolk wash (two whisked egg yolks). Bake for about forty-five minutes.

Sautéed Bell Peppers

Prep bell peppers (rinse, core, remove seeds and ribs, cut into strips lengthwise). Heat olive oil in skillet over medium high heat. Add bell peppers. Season with salt and pepper. Cook, stirring occasionally (allow to char), about ten minutes.

Rustic Bread

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. 

Desserts

Bakery Style Drop Cookies

Preheat oven to 375*F. Combine three cups flour, one teaspoon baking soda, one teaspoon salt, one tablespoon cornstarch, one cup butter, half cup sugar, one and one quarter cups brown sugar, two teaspoons vanilla, and two eggs. Stir in about two cups of mix ins. (Try: chocolate chips, peanut butter chips, white chocolate chips, nuts, M&Ms, Reese’s Pieces, themed candies/sprinkles, crushed potato chips, crushed pretzels, crushed Oreos.) Place large (~1/4 cup) balls of dough on lined baking sheets. Press extra mix ins on top. Bake about fourteen minutes. Sprinkle with sea salt or extra mix ins if desired. Makes about twelve cookies. Substitute gluten free flour for gluten free cookies. 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.  

Poached Pears (Or Apples)

Fill a bowl with cold water. Peel, half, and core pears and place them in the bowl. In a pot, combine one and a half cups red wine (or substitute), three quarter cup sugar, two tablespoons lemon juice, zest of one lemon (optional), two teaspoons vanilla, and two teaspoons cinnamon; bring to a boil, then reduce to a simmer. Add the pears and simmer for about ten minutes; flip and simmer for about eight minutes. Serve with ice cream and extra sauce. (For apples—cut large pieces instead of halving; reduce cook time—about seven minutes, flip, six minutes.)

Peanut Butter (Thumbprint) Cookies

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.  Create small balls of dough, place spaced out on lined cookie sheet.  Bake until golden brown, about twelve minutes. Makes about two dozen. For “Thumbprint” (optional): Press reservoir into center of each cookie.  Add Nutella, jam, or desired topping to reservoir. (Alternatively: Press reservoir into center of cookie with a few minutes left to bake. Add Rolo, mini Reese’s cup, or similar candy to reservoir, and finish baking.)

Shortbread

Preheat oven to 325*F.  Mix one cup plus two tablespoons powdered sugar, three cups flour, and one and a half cups softened butter. (For “funfetti” shortbread: add sprinkles.) Lightly grease 9×13 baking pan, cover bottom of pan evenly in dough.  Bake until very lightly brown, about twenty-eight minutes. Cut into desired shapes, prick with fork as desired.

Apple Bread

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.

(Vegan) Basic Drop Cookies

Combine two cups flour, one teaspoon baking soda, half teaspoon salt, half cup brown sugar, half cup sugar, half cup canola oil, quarter cup water, two teaspoons vanilla, and desired amount of (vegan) chocolate chips/mix ins. Create large mounds of dough on a lined baking sheet; chill for thirty minutes. Preheat the oven to 375*F. Bake about sixteen minutes. Makes about twelve.

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.) 

Lacy 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. Substitute gluten free flour for gluten free cookies.

Slutty Brownies

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.

Chocolate Crinkles

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 (optional: chill briefly) and roll in powdered sugar. Bake for about twelve minutes. Makes about twelve cookies. Substitute gluten free flour for gluten free cookies.

Sugar Cookies with Frosting

Preheat oven to 375*F. Combine two and a half cups flour, one teaspoon baking soda, half teaspoon baking powder, one and a half cups sugar, one cup butter, one egg, and one teaspoon vanilla. Create balls of dough on lined baking sheet. Bake for about twelve minutes. For frosting: combine six tablespoons butter, three cups powdered sugar, three tablespoons milk, and one teaspoon vanilla. (Adjust consistency with milk/powdered sugar as desired.) Spread on cookies with method of choice; dust with sprinkles if desired.

Skillet Brownie

Preheat oven to 350*F. Grease a 10 inch cast iron skillet. In a bowl, combine three-quarter cup sugar, one and one-quarter cup brown sugar, two cups flour, half cup cocoa powder, one teaspoon salt, three-quarter teaspoon baking soda, one tablespoon vanilla, two eggs, and three-quarter cup butter. Add chocolate chips if desired. Press evenly into skillet. Bake about thirty minutes/until toothpick test passed. Substitute gluten free flour for GF version.

Chocolate Chip Peanut Butter Oatmeal Cookies

Preheat oven to 350*F. Combine two 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, and desired amount/combo chocolate chips, peanut butter chips, M&M’S, etc. Create balls of dough on lined baking sheet. Bake for about twenty minutes. Gluten-free; makes about two dozen cookies.

Brownie Cookies

Preheat oven to 350*. Combine one and one third cups flour, half teaspoon baking powder, half teaspoon salt, half cup dark unsweetened cocoa powder, one cup sugar, half cup melted butter, three tablespoons vegetable oil, one egg, two teaspoons vanilla, and desired amount of chocolate (and/or peanut butter) chips. Create balls of dough on lined baking sheet. Substitute gluten free flour for gluten free cookies. (Alternatively: skip baking chips. Place one candy—such as a Rolo or mini Reese’s cup—in the middle of each ball of dough, making sure it’s completely covered.) Bake for about fourteen minutes. Makes about fifteen cookies.

Skillet Cookie

Preheat oven to 350*F. Grease a 10 inch cast iron skillet. Combine two and a quarter cups flour, one teaspoon cornstarch, one teaspoon baking soda, half teaspoon salt, three quarter cup butter, one cup brown sugar, one quarter cup sugar, two eggs, two teaspoons vanilla, and about one and a half cups mix ins. Press the dough into the skillet. Optional: sprinkle with sea salt. Bake for about twenty-four minutes.

Hot Cocoa Cookies

Preheat oven to 350*F. Combine one and one third cups flour, one third cup hot cocoa mix, half teaspoon baking soda, half teaspoon salt, half cup butter, half cup sugar, quarter cup brown sugar, one egg, one and a half teaspoons cornstarch, three quarter teaspoon vanilla, and about three quarter cup chocolate chips/mix-ins. Create balls of dough on a lined baking sheet. Chill about fifteen minutes. Bake about fourteen minutes. Makes about sixteen cookies.

Rice Krispie Cookies

Preheat oven to 350*F. Combine half cup butter, half cup sugar, half cup brown sugar, one egg, one teaspoon vanilla, one cup flour, half teaspoon baking powder, half teaspoon baking soda, quarter teaspoon salt, one cup rolled oats, one cup Rice Krispies cereal, and about one cup chocolate chips/desired mix ins. Create balls of dough on a lined baking sheet. Bake about twelve minutes.

Soft Peanut Butter Cookies

Preheat oven to 350*F. Combine one and one quarter cup flour, half teaspoon baking powder, half teaspoon baking soda, quarter teaspoon salt, half cup butter, half cup sugar, one third cup brown sugar, one egg, one cup peanut butter, three quarter teaspoon vanilla, half cup peanut butter chips, and desired amount of mix-ins (especially peanut butter M&Ms). Create large balls of dough on lined baking sheets and chill for twenty minutes. Bake for about twenty minutes. Makes about eighteen cookies.

Chewy Oatmeal Cookies

Preheat oven to 350*F. Combine one and a half cups flour, one teaspoon baking soda, one teaspoon salt, one cup butter, one cup brown sugar, half cup sugar, one egg, two teaspoons vanilla, three cups oats, and about two cups mix ins. Create very large balls of dough (~1/4 cup) on lined baking sheets. Chill for twenty minutes. Bake for about fourteen minutes. Makes about fifteen cookies.

Breakfast

(See several recipes above as well.)

Pancakes (Waffles, and More)

Combine one cup flour, one tablespoon sugar, one and a half teaspoons baking powder, one quarter teaspoon salt, one egg, one cup milk, two tablespoons butter (melted). Heat additional butter in pan on medium high heat. Add batter (desired size/amount of pancakes). Add any desired mix ins (blueberries, chocolate chips, etc.) Cook until light brown on bottom, just barely bubbling on top. Flip. Cook another minute or two until light brown on bottom. (For waffles, add batter to waffle maker according to appliance instructions.) Serve with syrup, butter, or whatever is desired. Makes approximately pancakes/waffles for two. (For pancake bites: preheat oven 375*F. Pour pancake batter into greased or lined mini muffin pan. Bake about ten minutes.)

Scrambled Eggs (with Wilted Spinach)

Crack an egg into a small bowl. Add a tiny splash of milk and whisk until just combined. Melt about a tablespoon of butter in a small pan over medium high heat. Add contents of bowl to the pan. Once edges are just solid, scrape with rubber spatula and mix. (Add a small handful of baby spinach and mix.) Season with salt and pepper. Mix for about another minute and serve.

Energy Balls

Combine one and a half cup oats, half cup peanut butter (or desired nut butter), one third cup honey or maple syrup, and half cup chocolate chips (or other mix ins). Optional: about two tablespoons of hemp/flax/chia/similar seeds. Combine, shape into balls, refrigerate in sealed container.

Beverage/Related

Hot Cocoa/Chocolate Milk Mix

Combine one and one-quarter cup powdered sugar, three quarter cup cocoa powder, one and a quarter cups dried milk, one teaspoon cornstarch, one teaspoon salt. Use about ¼ cup of powder per cup of liquid.

Chocolate Spoons

Melt chocolate chips/candy melts in microwave, about thirty seconds at a time, stirring. Pour melted chocolate into spoon mold; smooth out. Freeze. Remove spoons from mold carefully, store in airtight container in freezer. 

Peppermint Spoons

Unwrap starlight mints/candy canes/peppermint candy. Place in closed bag and crush into basically powder with mallet/method of choice. Pour crushed candy into spoon mold, overflowing a little. Bake at 350*F for about 8 minutes, until candy has melted. Let cool/harden. Store in airtight container at room temperature.