Recipe By: N. Jay Sorensen, RD Serving Size: 12 Preparation Time: 0:20 Categories: Fruits —————————————————- 4 cups cranberries — fresh 1 cup water ½ cup orange juice — freshly squeezed 1 cup sugar 1 tablespoon ginger — finely grated 1 tablespoon shallot — finely chopped 1 tablespoon light molasses salt — to …
Recipe By: N. Jay Sorensen, RD Serving Size: 12 Preparation Time: 0:30 Categories: Rice, Potatoes and Beans —————————————————- 4 pounds sweet potatoes 1 teaspoon salt 3 each Granny Smith apples — peeled & cored 1 tablespoon lemon juice — fresh 9 tablespoons unsalted butter 6 tablespoons dark brown sugar — …
Recipe By: N. Jay Sorensen, RD
Serving Size: 12 Preparation Time: 0:15
Categories: Sauces, Stocks & Accompaniments
4 tablespoons butter
4 tablespoons flour
4 cups turkey stock
½ cup pan drippings
salt and pepper — to taste
In a large sauté pan, melt butter, add flour and mix well with a kitchen spoon. Let mixture cook slowly for approximately 5 minutes, mix continuously so it doesn’t burn. Stirring continuously, add turkey stock and pan drippings until thicken and smooth in texture. Season to taste. Serve warm.
Recipe By: N. Jay Sorensen, RD Serving Size: 24 Preparation Time: 0:20 Categories: Sauces, Stocks & Accompaniments —————————————————- 1 pound Italian sausage — hot 8 tablespoons butter 2 each onion — coarsely chopped 2 each celery ribs — coarsely chopped 1 tablespoon sage 1 tablespoon thyme 2 teaspoons salt 1 teaspoon white pepper …
You can think of eggs as a type of superfood food that contains the right amount of everything your body needs. Eggs are a great source of vitamins, antioxidants, essential amino acids and other nutrients; especially when you eat the whole egg. All of these nutrients are contained in the egg yolk and the egg white contains only protein. Eggs are packed with good sources of nutrients such as:
Eggs are often referred to as the perfect food. Cheap, widely available, versatile, and satisfying, which can help keep you feel fuller longer. Hard boil eggs are quick, easy to cook, and an affordable source of protein. Make a half-dozen hard boiled eggs for a convenient grab and go snack from your refrigerator.
A traditional fool proof method for cooking a perfect hard boil egg is to place six extra large eggs in one layer on the bottom of a small or medium size sauce pan. Add cold water to the pan to cover one-inch over the eggs. Using medium high heat, slowly bring to the boil. Put the lid on the pan when water is boiling and remove the sauce pan from the heat and place on a cold burning. Set timer for 15-minutes for extra large eggs or 12-minutes for large eggs. When time is over, place sauce pan in sink and run cold water until eggs are completely cool. Peel and refrigerate until ready to use.
HARD BOIL EGGS
- 6 each eggs
- Place the eggs in one layer on the bottom of a medium size sauce pan. Add cold water to the pan to cover 1-inch over the eggs. Using medium high heat, bring to the boil. Put the lid on the pan when water is boiling. Move to a cold burner. Set timer for 15-minutes. When time is over, place pan in sink and run cold water until eggs are cool. Refrigerate until ready to use.
The hard boiled eggs are easier to peel after they have been cooled. The cold water and cooling allow the egg to contract in the shell, making it easier to peel. Another benefit of quickly cooling is to minimize the chemical reaction involving sulfur from the egg white and iron from the egg yolk which create a greenish gray ring around the egg yolk. The reaction can also be caused by overcooking or high amount of iron in the cooking water. An ice bath is a good alternative if your tab water runs warm.
After the the eggs are cooled, gently roll the egg on the counter to crack the shell and the shell will start to fall off easily. Start peeling at the larger end, this is where the air pocket is, and remove the shell under running cold water to make the peeling easier. After peeling your hard boiled eggs, they can be stored in the refrigerator for up to a week.
For more recipes visit EGG AND LUNCHEON DISHES.
Recipe By: N. Jay Sorensen, RD Serving Size: 8 Preparation Time: 0:30 Categories: Soup —————————————————- 1 pound mushroom — sliced 1 medium onion — diced 3 stalks celery — diced 2 cloves fresh garlic — finely chopped 4 tablespoons whole butter 4 tablespoons flour, all-purpose 1 ½ teaspoons chicken bouillon ¼ teaspoon white …
Recipe By: N. Jay Sorensen, RD Serving Size: 8 Preparation Time: 0:15 Categories: Appetizer —————————————————- 2 large Avocados 1 each Roma tomato — chopped 2 tablespoons onion — minced 1 tablespoon lime juice 2 tablespoons cilantro — chopped 1 clove garlic — minced 2 teaspoons Jalapeno minced salt — to taste …
Recipe By: N. Jay Sorensen, RD
Serving Size: 10 Preparation Time: 0:45
2 cans condensed milk, sweetened — 14 ounce
8 ounces lime juice — * see note
½ cup sugar
6 each egg yolks
1 each egg white
1 each graham cracker pie crust, 9 inch
1 pint heavy whipping cream
2 tablespoons powdered sugar
1 each lime — grated
Preheat oven to 350°F. Place condensed milk, lime juice, sugar, and egg-yolks in to a medium mixing bowl. Mix together well. With a pastry brush, lightly brush egg white all over the inside of the pie shell. Bake for 5 minutes. When the pie shell is baked. Place the ingredients into the pie shell. Place in oven and bake for 30 minutes or until the middle is solid and nothing sticks to a tooth pick. Let cool before serving. Meanwhile, place heavy whipping cream in a mixing bowl. Mix on medium high, adding the powder sugar. Mix until firm peaks form. Place evenly on the top of the pie. Grate the lime on top of the whip cream.
NOTES: Real Lime Brand
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 …