Need a summer favorite? Key Lime Pie is a classic made with a mixture of sweetened condensed milk, lime juice, and egg yolks baked in a graham cracker crust. Cooled and topped with a heaping amount of sweetened whipped cream and freshly grated lime. Slice …
A simple classic, easy to make, and crowd pleasing favorite. Featuring bright green broccoli with bacon, raisins, sunflower seeds, and homemade dressing. Quickly blanch the broccoli flowerets and mix the rest of the ingredients together and chill. Even better the next day. Enjoy!
Recipe By: N. Jay Sorensen, RD
Preparation Time: 3:20
Categories: Sauces, Stocks & Accompaniments
4 pounds pickling cucumbers — 4 to 6 inches
1 ½ pounds onions — thinly sliced
1/3 cup canning salt
ice cubes or crushed ice
3 cups cider vinegar
3 cups sugar
2 tablespoons mustard seeds
1 ½ teaspoons celery seeds
1 teaspoon ground turmeric
Cut ends from cucumbers and cut into 1/4 inch thick slices. Place in a large deep stainless steel bowl. Mix in onions and salt. Top with 2- to 3-inch layer of ice cubes or crushed ice. Let stand for 3 hours, replenishing ice as needed. In a heavy-bottomed 8 quart stainless steel sauce pan, mix vinegar, sugar, mustard seeds, celery seeds, and turmeric. Bring to the boil. Next, drain and rinse cucumber mixture and rinse. Add mixture to vinegar solution and return to a boil. Pack hot into prepared, wide mouth pint jars, leaving 1/2 inch headspace. Gently run a nonmetallic spatula between pickles and jar slides to release air bubbles. Wipe rims and threads clean; top with hot lids and firmly screw on bands. Process in boiling water canner for 10 minutes. Makes about 7 pints.
Recipe By: N. Jay Sorensen, RD Serving Size: 4 Preparation Time: 0:30 Categories: Meats —————————————————- 2 ½ pounds ground beef 2 each egg 6 ounces tomato juice 1 teaspoon salt 1 teaspoon fresh ground black pepper 4 each hamburger buns — * see note 4 each dill pickles Wash hands thoroughly. Break …
Recipe By: N. Jay Sorensen, RD Serving Size: 8 Preparation Time: 0:15 Categories: Rice, Potatoes and Beans —————————————————- 15 ounces garbanzo beans, canned — rinsed and drained 15 ounces kidney beans, canned — rinsed and drained 15 ounces cannellini beans, canned — rinsed and drained 2 each celery stalks …
Are you ready for eight to tens hours of smoking beef brisket, pork shoulder, pork ribs, and whole chicken. It first requires a BBQ Rub of essential spices to balance the smoke and goodness of each choice of meat. Try this signature blend. Use liberally on all sides of meat and let stand for thirty minutes before placing in the smoker or grill.
Ingredients can be blended together in equal portions or follow the recipe measurements below.
- granulated garlic
- granulated onion
- cayenne pepper
- white pepper
- black pepper
- brown sugar
Mix together all ingredients in a small bowl. Use immediately in a table shaker or store in a air tight container until use. Apply liberally on pork, beef, and chicken. Grill over coals or smoke slow and low.
- 2 tablespoons granulated garlic
- 2 tablespoons granulated onion
- 1 tablespoon cayenne pepper
- 2 teaspoons white pepper
- 1 tablespoon black pepper
- 4 tablespoons salt
- 4 tablespoons paprika
- 3 tablespoons brown sugar — packed
- Mix ingredients together and store in dry container.
Recipe By: N. Jay Sorensen, RD
Serving Size: 14 Preparation Time: 0:15
Categories: Sauces, Stocks and Accompaniments
1 pint heavy cream
½ teaspoon salt
¼ teaspoon white pepper
2 dashes Tabasco sauce
1 teaspoon Gray Poupon Mustard
6 ounces prepared horseradish
Chill medium size bowl. Whip heavy cream in bowl until stiff. Add ingredients and fold into whipped cream. Refrigerate until served.
Recipe By: N. Jay Sorensen, RD Serving Size: 8 Preparation Time: 0:15 Categories: Fruits —————————————————- ½ cup sour cream ¼ cup frozen orange juice concentrate 1 tablespoon honey 1 cup strawberry — halved 1 cup apple slices 1 cup seedless grapes 1 can mandarin oranges — drained 16 ounces mixed salad greens In …