The recipes here are favorites for at least one of the kids or myself, and tailored to three people with some leftovers. In most cases I have pulled the base if not the entire recipe from one or more sources, and have noted links where applicable. I have no formal training--just YouTube videos, Internet blogs and experimentation--so these are more for the kids in case they want to know how I made something that they remember liking. Of course, if you want a sample of what it is like to eat at the Stein household feel free to try some of the things found here.
I like this recipe as it comes together quickly so you do not have to really plan ahead. Plus they are better at holding together against a greasy hamburger than some other recipes I have tried. I use a stand mixer so the steps reflect that. These also make great dinner rolls. Since you are making these you can control how large they are.
This basic beef stew is good for the colder months. It takes a while to cook so requires some advanced planning, but most of that time the stew is just simmering and filling the area with warm smells. I used to make stew in the slow cooker so I could toss items into it in the morning and have things ready come dinner time, but I think this version has a little more hearty of a flavor.
This recipe provides more servings than I usually like to make, but that is due to the size of the beef chuck usually found for sale. It freezes and reheats well, though.
After trying a number of different ways of making French Fries this technique is a winner. The goal is a crispy outside with a gooey inside. I have used yukon gold, russet, red and sweet potatoes, and they have all turned out well. Russet and yukon gold seem to be the best, however. Sweet potatoes seem to work better with a lower final cooking temperature and a larger width, and never seem to get as crispy, but I like the flavor.
This is a simple, one skillet dish that is good for a quick meal on a cold night. Plus it reheats well. It is honestly not the most exciting meal, but good comfort food. I think it could use some tweaks, though. Total cook time is about 45 minutes.
Except in certain cases (like breads or making a roux), measurements are estimates. Spices I usually eye then adjust with tasting. Pepper should be freshly ground to get the best flavor.
The following abbreviations are used in the recipes:
fl oz: fluid ounce
1T = 3t
1/4C = 8T
8fl oz = 1C