The recipes here are things that I have made many times as they are things that me or my family enjoyed at one point in our lives. Therefore, these recipes are more for me, my family, or other meal-time guests as a reminder of how something was made. While I enjoy cooking and learning the science and techniques around it, and therefore spend quite a bit of time experimenting in the kitchen, I am not looking to put recipes here just for the sake of content. Except for maybe some stand-out cases that I expect to make multiple times, you will not find things here that use tools or ingredients that are not easily accessible to me, or use complicated, time-consuming techniques. For more food content, please visit the Pictures / Videos link in the menu and select the Food section.
The serving size for most recipes here are between two and four unless it is something that can be frozen that still tastes good when reheated. In most cases, measurements or even ingredients are suggestions, and are only provided as a baseline. Unless a more time-consuming process or “exotic” ingredient adds a significant improvement to my subjective enjoyment of the meal, these recipes will take the easier albeit arguably less “elevated” path. So, take what you find here as a distillation of those things that have made a lasting impact on me in one way or another.
I have seen variations on this recipe in multiple places, but this has more “zing” to it than the other options I tried, and I am a fan. This pairs great with the Pork Egg Rolls recipe and with the amount of sauce I use this recipe covers about eight rolls. I have also used […]
Egg Roll Dipping Sauce Read More »
I have read way too many articles and watched way too many videos on the subject of hard boiled eggs. In the end it seems that there are a number of factors–real or imagined–that contribute to how easy it is to remove the shell, how to keep the shell from cracking, the firmness of the
This is a great side dish for a picnic. However, it also works as a warm side-dish. I prefer a sharper, more acidic flavor, so do not add any sugar to temper the vinegar. However, you may add some sugar to taste when making the sauce. If you are serving warm then the initial cooking
German Potato Salad Read More »
This is nice, earthy, cold-weather comfort food. I like to eat it over Basmati rice cooked with chicken stock instead of water, and with some added turmeric. The spices in the recipe can be adjusted such as reducing some of the more “earthly” flavors like cumin, coriander, and cloves, and adding things like thyme, sage,
Pork Meatballs in Curry Read More »
This is a quick dish that works well for a picnic or on pulled pork sandwiches. It is also a great way to use up excess cabbage from other recipes. I like this recipe as it has a bite to it along with a little sweetness. Additional things such as shredded carrots, hot sauce, and
To make Gyros I pair thin slices of this meat with pita bread, lettuce, tomato, onions, feta cheese, and Tzatziki sauce, (I am still working on the recipe for the latter). Although it tastes great on its own which is good since I usually run out of pita bread before running out of meat. The
This meatloaf began as a Halloween-themed recipe I found on the Internet. However, my son and I liked it so much I cut the recipe into a third of the original, and cut out the “zombie-style” decorations for cooking any time of the year. Even though I usually use bison, the bacon around it and
Bacon Wrapped Meatloaf Read More »
This is my son’s favorite pizza at least at the time of writing. He says it is even better than a well-known local pizza chain! It has a crispy, fried crust, but the interior while dense is fluffy. There are three components to this pizza: the dough, the sauce and the toppings. The dough may
Detroit Style Pizza Read More »
This recipe is a take on the sliders you find at White Castle. For the buns you may use a pre-packaged variety or use the recipe for Quick Buns. Also, instead of the pre-packaged onion soup mix, you may use one of the copy-cat recipes for that which may be found on the Internet. I
Although I first tried this recipe as a larger effort to make Gyros (see Gyro Meat), it works well for sandwiches, or instead of dinner rolls, (see Quick Buns for a fast way to make dinner rolls). The dough can also be frozen after the first rise to make it quicker to use when wanted.
