(Class content, now posted here too.)
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. Serve on top of boiled egg noodles if desired.
Preheat oven 350*F. Cook and drain one box/a pound of penne pasta. Brown and crumble one pack hot 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 till basically covered. Bake fifteen minutes or so. Serves up to five or so. Cut sausage for vegetarian version.
Preheat oven 375*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 forty-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.
Preheat oven to 400*F. Place bone in skin on chicken thighs 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. Shortly before done, add a few tablespoons of butter, and a few peeled cloves of garlic. Spoon butter over steaks.
Stir Fry Style Chicken
Cut boneless skinless chicken breasts into about one inch cubes. Heat a drizzle of olive oil in wok or skillet on medium high. Add chicken, season with salt and pepper as desired, cook to 165*F in center of chicken pieces.
Basic Chicken Breast
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.
Garlic Parmesan Pasta
Cook egg noddles 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.
Crock Pot Chicken*
Season boneless, skinless chicken breast (salt/pepper). Add chicken broth to cover and one pound of baby carrots. Simmer in crock pot on high with liner for six to eight hours, stirring now and then.
Rinse and peel 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 at least twenty, up to about forty-five minutes. Drain water. Add about 1/4 cup (half stick) of butter, cut into tablespoons or so, small splash of milk, and salt. You can also add minced garlic if desired. Blend well with hand mixer or potato masher.
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 vegetable oil or substitute on stove. Toss potatoes in mixture, add two teaspoons rosemary and a teaspoon of salt or as desired. Lay potatoes on baking sheet and put in oven for fifteen minutes. Flip/rearrange potatoes and put back in for fifteen minutes. Add one cup of chicken stock and eight or so cloves of peeled, crushed garlic. Bump up ingredients a bit if cooking for more than about four. Back in oven for fifteen more minutes or until desired doneness.
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 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. 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. 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.
Basic Drop Cookies
Preheat oven to 375*F. Combine two and a quarter cups flour, one teaspoon baking soda, one teaspoon salt, three quarters cup of sugar, three quarters cup of brown sugar, one teaspoon vanilla, one cup softened butter, two eggs, and additions (chocolate chips, M&Ms, peanut butter chips, nuts, white 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.
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.