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Guacamole

Guacamole

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 

Key Lime Pie

Key Lime Pie

Recipe By: N. Jay Sorensen, RD Serving Size: 10 Preparation Time: 0:45 Categories: Desserts —————————————————- 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 

Fruit Salad with Mixed Greens

Fruit Salad with Mixed Greens

Recipe By: N. Jay Sorensen, RD

Serving Size: 8 Preparation Time: 0:15

Categories: Fruits

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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 a small bowl, combine sour cream, orange juice concentrate, honey, and mix well. Meanwhile, combine fruit in large bowl. Prepare eight plates with salad greens. Portion fruit mixture and top with cream sauce.

Beer Battered Pan Fish (White Fish)

Beer Battered Pan Fish (White Fish)

Recipe By: N. Jay Sorensen, RD Serving Size: 6 Preparation Time: 0:30 Categories: Fish and Shellfish —————————————————- 2    pounds pan fish fillets (blue gill, crappies or any white fish) 12    ounces pale ale beer 1 ¼    cups all-purpose flour 2    teaspoons salt 1    teaspoon paprika ¼    teaspoon cayenne pepper ½    teaspoon baking 

The Big Grilling Hamburger

The Big Grilling Hamburger

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 

BBQ Rub

BBQ Rub

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
  • salt
  • paprika
  • 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.

BBQ RUB

Course Herbs and Spices
Prep Time 15 minutes
Servings 4
Author N. J. Sorensen, RDN

Ingredients

  • 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

Instructions

  • Mix ingredients together and store in dry container.

Learn more about our Signature Seasoning Blends and about the characteristics of wide variety of Herbs and Spices.

Steak and Chop Rub

Steak and Chop Rub

Having the Steak and Chop Rub you need for a particular cut of meat already measured and mixed can save lots of time. After you have tried this Steak and Chop Rub learn more about our Signature Seasoning Blends and about the characteristics of wide 

Cream of Broccoli Soup

Cream of Broccoli Soup

With spring in the air, a warm bowl of cream of broccoli soup brings a little warmth on a brisk day and liven you up with its spring green color and taste of creaminess. Broccoli is an easy vegetable to prepare in a variety side 

Cream of Mushroom Soup

Cream of Mushroom Soup

Recipe By: N. Jay Sorensen, RD

Serving Size: 8 Preparation Time: 0:30

Categories: Soup

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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 pepper

1 ¼    quarts water

1    cup heavy cream

In a medium sauce pan, sauté garlic in butter. Add onions and celery, cook until soft. Add mushrooms, cook until soft. Add flour and mix well, cook for 5 minutes over medium heat, stirring constantly. Add water and chicken bouillon and mix well. Bring to a boil. Using a hand held mixer, blend until smooth. Bring to the boil. Add heavy cream and white pepper.

Prime Rib Roast

Prime Rib Roast

Recipe By: N. Jay Sorensen, RD Serving Size: 15 Preparation Time: 0:15 Categories: Meats —————————————————- 7    pounds bone-in beef rib roast — external cap of fat removed 3    tablespoons seasoning salt — to taste 2    pounds rock salt — to cover Before cooking the prime rib, bring the