Author: Food & Nutrition

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 

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 

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 variety of Herbs and Spices.

Ingredients include: Black pepper, onion powder, coarse salt, garlic powder, Worcestershire powder, ground ginger, dry mustard and sugar. Mix ingredients together and store in an air tight container. Best to apply liberally using a spice shaker.

STEAK AND CHOP RUB

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

Ingredients

  • 5 tablespoons black peppercorns — fresh-ground
  • 3 tablespoons onion powder
  • 2 ½ tablespoons coarse salt
  • 2 tablespoons garlic powder
  • 1 tablespoon Worcestershire power — La Chateau brand
  • 2 teaspoons ground ginger
  • 2 teaspoons dry mustard
  • 1 teaspoon sugar

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.

Cream of Mushroom Soup

Cream of Mushroom Soup

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 

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

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:

Folate
Vitamin B2
Vitamin B12
Vitamin B5
Vitamin A
Selenium

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

Course Eggs and Luncheon Dishes
Cook Time 30 minutes
Servings 6
Author N. J. Sorensen, RDN

Ingredients

  • 6 each eggs

Instructions

  • 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.

Buffalo Chicken Wings

Buffalo Chicken Wings

Recipe By: N. Jay Sorensen, RD Serving Size: 8 Preparation Tim: 0:35 Categories: Appetizer —————————————————- 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 

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

3    cups turkey stock

2    each eggs

¼    cup fresh parsley — chopped fine

12    cups bread stuffing cubes

In a large saucepan cook the sausage over medium high heat, breaking into small pieces with a spoon, until cooked thoroughly. Remove with a slotted spoon and transfer it to a large bowl. Meanwhile, add 6 tablespoons butter, onions, and celery to the saucepan and cook over medium high heat, stirring, until tender. Season with sage, thyme, salt and pepper. Add turkey broth and bring to a simmer. Beat eggs with parsley in a bowl. Begin combining sausage, bread stuffing cubes, egg mixture, then gradually add vegetable broth mixture and toss. Transfer to a butter baking dish and dot with butter. Cover and bake at 375°F for 30-minutes; uncover and bake until golden, about 30 minutes. Makes about 14 cups, or enough for a 20-pound turkey with some left over.

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 —————————————————- 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 —