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.
For general sliced bread needs, this is my go-to option. In my view good uses of this bread are things such as a cold cut sandwich, French toast, or for sopping up chili. I do not make the "2lb loaf pan" type of bread too often, but when I do this is what I prefer.
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 cayenne or red pepper may be added as desired.
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 vegetables inside it keep the meat moist.
What is better than a cheeseburger? How about a deep-fried version? While these do take some effort to put together, the rest of the process is quick and easy. Plus you may freeze uncooked ones, so is something you may prepare well in advance. When ready to deep fry them you may put them in frozen. However doing that I will usually let them thaw about 10 minutes and pat them down so there are no water droplets or ice crystals on the outside.
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