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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 

Hard Boil Eggs

Hard Boil Eggs

Recipe By: N. Jay Sorensen, RD Preparation Time: 0:35 Categories: Eggs and Luncheon Dishes —————————————————- 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 

Buffalo Chicken Wings

Buffalo Chicken Wings

Recipe By: N. Jay Sorensen, RD

Serving Size: 8 Preparation Tim: 0:35

Categories: Appetizer

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¾    cup bleu cheese, crumbled

½    cup mayonnaise

½     cup sour cream

1    tablespoon milk

½    teaspoon Worcestershire sauce

1 ¾    teaspoons salt

½    teaspoon black pepper — freshly ground

16    each chicken wings

8    tablespoons unsalted butter

1    teaspoon cayenne pepper

1    teaspoon Tabasco sauce

Make the dipping sauce: Place the blue cheese, mayonnaise, sour cream, milk, Worcestershire sauce, 3/4 teaspoon salt, and black pepper in the bowl of a food processor fitted with a steel blade. Process until almost smooth; set aside. Meanwhile, preheat the broiler. Cut the chicken wings in thirds, cutting between the bones. Discard the wing tips. Lay the chicken pieces in a baking pan, and set aside.

Melt the butter in a small saucepan over medium heat. Add the cayenne pepper, Tabasco, and 1 teaspoon salt; stir to combine. Brush onto the pieces of reserved chicken pieces. Place the chicken about 3 inches below the broiler, and broil until golden brown, about 8 minutes. Turn the chicken pieces over; brush with butter mixture, and return to the broiler until golden brown, about 5 minutes more. Remove from the broiler, and transfer to a serving platter. Serve the chicken hot or at room temperature with the dipping sauce.

Turkey Pan Gravy

Turkey Pan Gravy

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 

Sausage Bread Stuffing

Sausage Bread Stuffing

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 

Sweet Potatoes with Caramelized Apples

Sweet Potatoes with Caramelized Apples

Recipe By: N. Jay Sorensen, RD

Serving Size: 12 Preparation Time: 0:30

Categories: Rice, Potatoes and Beans

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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 — packed

6    tablespoons heavy cream

¼    cup brandy

¼    cup orange juice — fresh

Preheat oven to 425°F. In a large heavy bottom sauce pan, add cold water ¾ full and bring to a boil. Peel potatoes, cut into cubes and add to boiling water for about 20-30 minutes until soft. Drain potatoes and place in medium bowl; add salt, and mash thoroughly. Meanwhile, slice apples into 1/8-inch thick wedges and place in a medium bowl. Add lemon juice and toss to combine. In a medium skillet, melt 6 tablespoons butter over medium-high heat. Add 4 tablespoons brown sugar and stir until sugar dissolves. Cook apple slices, until golden, about 1-2 minutes on each side. Remove from heat and set aside. In a medium skillet, melt 3 tablespoons butter over medium-high heat. Add 2 tablespoons brown sugar and cook until sugar dissolves. Stir in 4 tablespoons cream, brandy, orange juice, and cook until slightly thickened, about 2-3 minutes. Remove from heat and add to sweet potatoes, mixing well to combine. Butter a 3-quart ovenproof casserole and add potato mixture. Arrange apple slices on and cover with aluminum foil. Bake until heated through, about 30 minutes. Remove from oven and rest at room temperature for 10 minutes before serving.

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 —————————————————- 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 

Sage-Garlic Baste

Sage-Garlic Baste

Recipe By: N. Jay Sorensen, RD Preparation Time: 0:15 Categories: Herbs and Spices —————————————————- Grated peel and juice of 1 lemon 3    tablespoons olive oil 2    tablespoons fresh sage — minced or 1 ½    teaspoons sage — dry 2    cloves garlic — minced ½    teaspoon salt ¼    teaspoon black pepper Combine 

Wild Rice with Mushrooms

Wild Rice with Mushrooms

Recipe By: N. Jay Sorensen, RD

Serving Size: 12 Preparation Time: 40:00

Categories: Rice, Potatoes and Beans

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4    tablespoons butter

½    cup onion — chopped fine

¼    cup celery — chopped fine

8    ounces Chanterelle mushrooms — 1/4″ thick

2    cups wild rice

4    cups chicken broth

¼    teaspoon salt — to taste

1    tablespoon parsley — chopped fine

Add the butter to a medium size sauce pan and melt. When butter is bubbling, add onions, celery, mushrooms, and sauté until onions are translucent. Add rice and combine. Add chicken broth, salt, and bring to a boil. Cover and simmer for 25 – 30 minutes or until rice is done. Garnish with chopped parsley and serve.

Whipped Horseradish

Whipped Horseradish

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