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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 

Sweet and Sour Cucumber Salad

Sweet and Sour Cucumber Salad

With the bounty of cucumber from your garden, farmers market or CSA box. Toss together this summer time classic in fewer than 15 minutes. The marinated sweet and sour cucumbers are ready to eat in 30 minutes or better yet let cucumbers mix and mingle overnight. Refrigerator for up to 3 days for the best favors and crispness. Serve as a side dish or a topping on your favorite barbecue. Enjoy!

All-Purpose Beef Dry Rub

All-Purpose Beef Dry Rub

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:15

Categories: Herbs and Spices

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2    tablespoons paprika

2    tablespoons onion powder

1    tablespoon black peppercorns — fresh-ground

1    tablespoon white peppercorns — fresh-ground

1    tablespoon sea salt

½    teaspoon ground thyme

¼    teaspoon cayenne pepper

Incorporate all the spices together in a small bowl. Store in an air tight container. Shelf life 8 weeks.

Serving Idea: As a rub on ribs, Boston butt, beef brisket, whole chicken

Prime Rib of Pork with Sausage and Pine Nut Stuffing

Prime Rib of Pork with Sausage and Pine Nut Stuffing

Recipe By: N. Jay Sorensen, RD Serving Size: 12 Preparation Time: 1:35 Categories: Meats —————————————————- 8    pounds prime rib of pork ½    pound hot Italian sausage 1    ounce pine nuts — toasted ½    ounce sun-dried tomatoes — dice 1/4-inch 2    ounces garlic 2    tablespoons fresh black pepper For Stuffing: Cook sausage, 

Oven Roasted Turkey

Oven Roasted Turkey

Recipe By: N. Jay Sorensen, RD Serving Size: 12 Preparation Time: 3:00 Categories: Poultry —————————————————- 16    pounds whole turkey 6    ounces Lawry’s seasoning salt Thaw frozen turkey 2 – 3 days prior to cooking in refrigerator. Preheat oven to 325°F. Meanwhile, prepare the turkey by rinsing under 

Creamed Spinach

Creamed Spinach

Recipe By: N. Jay Sorensen, RD

Serving Size: 6 Preparation Time: 0:20

Categories: Vegetables

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2 ½    pounds spinach — prepared and wilted

2    tablespoons butter

2    tablespoons flour

1    cup whole milk

¼    teaspoon salt

white pepper — to taste

pinch nutmeg

Prepare spinach by removing tough stems and rinse well. In a large sauce pan, add spinach and wilt over medium high heat, stirring frequently, until bright green and tender, about 2-4 minutes. Remove from heat and drain in colander. When cool to touch, squeeze out as much liquid as possible. Coarsely chop spinach. Meanwhile make the béchamel sauce in a medium sauce pan, melt butter. Add flour and cook for five minutes. Add milk, stir continuously, heat to the boil. Reduce heat and simmer until thicken. Season with salt and pepper to taste. Combine spinach with sauce and stir to combine. Season with nutmeg and serve hot.

Artichoke Dip

Artichoke Dip

Recipe By: N. Jay Sorensen, RD Serving Size: 8 Categories: Appetizer —————————————————- 8    ounces cream cheese 14    ounces artichoke hearts — drained and chopped ½    cup mayonnaise ½    cup Parmesan cheese — grated 2    tablespoons basil — chopped 2    tablespoons red onion — finely chopped 1    clove garlic — minced ½    cup tomato 

Remoulade

Remoulade

Recipe By: N. Jay Sorensen, RD Categories: Sauces, Stocks & Accompaniments —————————————————- 1    cup mayonnaise 1    tablespoon French mustard 2    tablespoons pickle — chopped 2    tablespoons onion — chopped 1    tablespoon capers — chopped 3    tablespoons parsley or chervil — chopped Mix all ingredients into mayonnaise and serve cold.

Vegetarian Refried Beans

Vegetarian Refried Beans

Recipe By: N. Jay Sorensen, RD

Serving Size: 20

Categories: Rice, Potatoes and Beans

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1    pound pinto beans

3    cups vegetable stock

2    tablespoons extra virgin olive oil

1    large white onion — 1/4″ dice

4    cloves garlic — minced

1    teaspoon ground cumin

½    teaspoon ground coriander

2    tablespoons lime juice

1    tablespoon kosher salt

Clean the pinto beans, removing any broken beans and any foreign materials. Rinse the beans under cold water. In a large sauce pan, soak the beans overnight in cold water. Drain soaking water from the beans. Place beans and vegetable stoke in a large sauce pan and cook over medium heat until beans are tender. This will take 2 – 4 hours. Strain the stock from the beans and reserve. In a large sauté pan, sweet the onions and garlic with the olive oil over medium heat for 8 – 10 minutes, until the onions are translucent. Add the spices and sauté for an additional 1 – 2 minutes. Add the beans and 1-2 cups of the reserved stock. Mash the beans by hand to the desired consistency. Add more of the reserved vegetable stock as needed.

Creamy Ranch-Style Dip

Creamy Ranch-Style Dip

Recipe By: N. Jay Sorensen, RD Categories: Sauces, Stocks & Accompaniments ——————– ——————————– 4    ounces cream cheese — softened 3    tablespoons buttermilk 2    tablespoons parsley — chopped fine 1    teaspoon fresh dill — chopped fine ½    teaspoon fresh garlic — minced ¼     teaspoon onion powder ¼    teaspoon freshly ground black pepper