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Enchilada Sauce

Enchilada Sauce
Ingredients
  1. 3 TBSP Vegetable Oil
  2. 1 TBSP flour
  3. 1/4 cup chili powder
  4. 2 cups chicken stock
  5. 10 ounces tomato paste
  6. 1 tsp dried oregano
  7. 1 tsp ground cumin
  8. 1/2 tsp salt
Instructions
  1. In a medium saucepan, heat oil, add flour, smoothing & stirring with a wooden spoon. Cook for one minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano & cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. Sauce will thicken and smooth out.
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Beef Enchilada

Beef Enchilada
Ingredients
  1. 1 pound lean ground beef
  2. 1 1/2 cups diced onion
  3. 1 1/2 cups (about 2 medium) finely diced zucchini
  4. 1 1/2 cups green peppers diced finely
  5. 2 jalapeu00f1o peppers diced finely
  6. 12 corn tortillas, heated or fried in oil to soften
  7. 2 1/2 cups enchilada sauce, canned or homemade
  8. 3 cups cheddar- jack shredded cheese
  9. Serve as desired with: shredded lettuce, avocado, cilantro, sour cream
Instructions
  1. Preheat oven to 350 degrees F.
  2. Heat oil in a large skillet. Add ground beef; break apart with a spoon or spatula to crumble the meat. Saute the meat on medium heat until browned (about 5 minutes). Tilt the pan and spoon the fat out of the pan; discard. Remove cooked meat to a bowl.
  3. Return pan to medium heat and add onion, green pepper, jalapeu00f1o peppers and zucchini. Saute until just softened, 3 to 4 minutes. Remove the vegetables from the pan and add to the meat mixture; set aside.
  4. Add 1/2 cup of sauce to the prepared pan. Spread it around so it coats the entire bottom of the pan.
  5. Assemble the enchiladas: Place tortilla on a work surface. Spoon 1/4 to 1/3 cup of the meat mixture down the middle. Sprinkle 2 Tablespoons of cheese on top of the meat. Drizzle 1 Tablespoon of sauce on top. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. Repeat with remaining tortillas and filling until you have finished filling 12 tortillas. Place the tortillas side-by-side in the pan- it's okay if they are all snuggled in there tightly.
  6. Pour remaining enchilada sauce over the top of the stuffed enchiladas. Cover the dish with foil and bake for 30 minutes.
  7. Remove pan from the oven and take off the foil. Sprinkle remaining cheese on top; return to the oven and let the cheese melt (about 5 minutes).
  8. Serve immediately with desired condiments.
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Roast Turkey

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Roast Turkey
Ingredients
  1. One Whole Turkey
  2. sage & thyme
  3. celery, onion, carrots
  4. butter
  5. 1/2 cup water
Instructions
  1. clean turkey, inside and out.
  2. stuff with herbs, onion, celery, carrots
  3. butter the outside
  4. preheat oven to 500
  5. Place turkey in roasting pan with water, cook uncovered 20 to 40 minutes or until brown. Rotate & reposition often. Watch it carefully. This will start the outside cooking and help make the turkey skin brown and crispy when finished. Expect some sizzling but don't let it get too brown.
  6. Turn down oven to 325.
  7. Cover and cook for an additional time (see chart below for estimates) until temperature reaches 155 breast or 160 thigh. It's easy to miss the target temperature and over cook it but the good news is I've gone as much as 10 degrees over and it's still amazingly tender and juicy.
  8. Remove lid, broil at 500 until nicely brown. Rotate and reposition often while watching it constantly. Can place tin foil over areas that get brown first to ensure bird is evenly browned.
  9. Temperature should be 160/165 by now.
  10. Remove from oven and let sit for 15 minutes before carving (see notes for tips on covering vs not covering. Temperature will reach 165/170 while cooling. This is the minimum for organic or farm fresh turkey, otherwise you might shoot for 170/175 if you are nervous about bacteria in a grocery store turkey.
Notes
  1. Covering the turkey with tin foil will keep it extra juicy while uncovered will keep the skin crispy.
  2. total cooking time inculding pre-browning and roasting.
  3. These are estimates, go by the temperature not the time.
  4. 12-14 lbs cook 2 3/4 to 3 1/4 hours
  5. 15-16 lbs cook 3 1/4 to 3 1/2 hours
  6. 17-20 lbs cook 3 1/2 to 4 hours
  7. 21-22 lbs cook 4 1/4 to 4 1/2 hours
  8. 23-24 lbs cook 4 1/2 to 4 3/4 hours
  9. Estimate 1.5 pounds per person with no leftovers.
  10. 2019 I'm going with 3 lbs * 6 people = 18 lbs
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Ultimate Pumpkin Pie

Ultimate Pumpkin Pie
Crust
  1. Use the lard crust on this site. Allow to fully cool before filling.
Filling
  1. 3/4 cup sugar
  2. 1 tablespoon packed golden brown sugar
  3. 1 tablespoon cornstarch
  4. 2 teaspoons ground cinnamon
  5. 3/4 teaspoon ground ginger
  6. 1/4 teaspoon (generous) salt
  7. 1 16-ounce can solid pack pumpkin
  8. 3/4 cup whipping cream
  9. 1/2 cup sour cream
  10. 3 large eggs, beaten to blend
Instructions
  1. Using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs.
  2. Add to crust.
  3. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)
Notes
  1. Even though the center of the pie is wet when done it firms up nicely when it cools.
  2. I'm curious if this can get even fluffier by folding in 2 or 3 whipped egg whites.
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Light and Fluffy Pumpkin Pie

Light and Fluffy Pumpkin Pie
Ingredients
  1. 1 medium pie pumpkin or 1 16 oz can pumpkin
  2. 1 C sugar
  3. 1.5 tsp. Cinnamon
  4. 1 tsp. All Spice
  5. 1 tsp. Nutmeg
  6. 1/2 tsp. ginger
  7. 1/2 tsp. vanilla extract
  8. 1/2 tsp. salt
  9. 2 eggs
  10. 1/2 can (12 oz.) evaporated milk
  11. 1 pie crust, or 2 small pie crusts
Instructions
  1. for fresh: slice the pumpkin in half, clean out the goo. Place face down on a cookie sheet, cover with foil, bake 375 for 1.5 hours. when cool, scrape the pumpkin flesh from the peel. Add the flesh to a food processor and puree until smooth.
  2. Add remaining ingredients except egg whites, blend.
  3. whip egg whites, fold in
  4. Pour into pie crust(s). Use tinfoil around the edges to keep the crust from getting extra dark.
  5. bake at 425 for 15 minutes, then 350 for 45-55 more minutes. Pie should NOT giggle when done.
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Ground Beef “Wellington”

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Ground Beef "Wellington"
Ingredients
  1. 1 Tbs. Olive Oil
  2. 1 lb. ground beef or turkey
  3. 2 Tbs. bread crumbs
  4. 1 Egg
  5. 1 tsp. ground cayenne pepper
  6. 1 tsp. salt
  7. ¼ Tbs. ground black pepper
  8. 1 tsp. crushed red pepper flakes
  9. 1 tsp. fresh chopped parsley
  10. ½ Cup: white onion
  11. 4 large cloves Garlic (minced)
  12. ¼ Tbs. celery seed
  13. 1 package Crescent Rolls
  14. ¼ cup melted butter with Garlic powder
Instructions
  1. Preheat oven to 350oF. Lightly grease a baking sheet
  2. Heat olive oil in a skillet over medium heat. Stir in onion, garlic. Cook and stir until the onion and garlic has softened and turned translucent, about 5 minutes. Stir in red pepper flakes, celery seed. Meanwhile, beat the egg in a bowl, add to ground beef. Also mix in bread crumbs, parsley, salt, pepper, cayenne pepper, cooked vegetable mixture. Stir the mixture until well combined.
  3. Separate the crescent rolls into 4 squares, sealing all seams. Divide the meat mixture among the crescent roll squares, and then wrap the dough around the meat, ensuring all seams are closed. Place seam – side down onto the prepared baking sheet and brush melted garlic butter over the pastries.
  4. Bake in the preheated oven until the pastry has turned golden – brown, and the center of the pastries register 1600F on a kitchen thermometer, about 30 to 40 minutes. Roughly 15 minutes through baking apply another coating of melted garlic butter to pastries and allow to finish baking. Slice in half and enjoy. You can apply leftover melted garlic butter to pastries after slicing, IF DESIRED.
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Corn Casserole

Corn Casserole
Ingredients
  1. 1 (15 oz) can whole kernel corn, drained
  2. 1 (15 oz) can cream-style corn
  3. 1 package Jiffy corn muffin mix (8 oz.)
  4. 1 cup sour cream
  5. 1/2 cup butter, melted
  6. 1 cup shredded cheddar cheese or your favorite
Instructions
  1. Preheat oven to 350 degrees. mix all ingredients, minus the cheese, together and pour into a greased baking dish. After the casserole has baked for 45 minutes, or is set in the middle and golden brown, sprinkle with cheddar and put it back in the oven. Let the cheese melt, take the casserole out and enjoy this ridiculously buttery dish.
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Shrimp Lemongrass Soup

Shrimp Lemongrass Soup
Ingredients
  1. 1 stalk lemongrass
  2. 6 slices gingerroot
  3. 1 lime
  4. 5 medium garlic cloves.
  5. 2 small red chilies
  6. 4 cups shrimp bisque
  7. 6 ounces tomatoes, cut into chunks
  8. 4 ounces white mushrooms, sliced
  9. 25 medium raw shrimp, peeled and de-viened with tails on
  10. 2 tablespoons cilantro
Instructions
  1. Cut off the dry end and a few top leaves of the lemongrass stem. Bruise the stem with the handle of a knife and cut into 1-inch long pieces. Bruise the chilies, cut them in half, scoop out and discard the seeds. Slice the garlic very thinly.
  2. Bring the shrimp bisque to boil.
  3. Add lemongrass, ginger, garlic, tomatoes, mushrooms, and squeeze out 1/4 of the lime into the bisque.
  4. Boil 10 minutes.
  5. Add shrimp.
  6. Cook for 2-3 minutes until shrimp turns pink.
  7. Add remaining lime to taste or serve as a garnish.
  8. Garnish with cilantro and serve immediately.
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Ranch

Ranch
Ingredients
  1. 5 tablespoons dried minced onions
  2. 7 teaspoons parsley flakes
  3. 4 teaspoons salt
  4. 1 teaspoon garlic powder
For dressing
  1. 1 cup mayonnaise
  2. 1 cup buttermilk or sour cream
For dip
  1. 2 cups sour cream or Greek Yogurt.
Instructions
  1. Mix together and store in an air tight container.
For dressing
  1. Mix 2 tablespoons dry mix with mayonnaise and buttermilk or sour cream.
For dip
  1. Mix 2 tablespoons dry mix with sour cream or Greek Yogurt.
  2. Mix up a few hours before serving, so the flavors all blend.
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Dry Onion Soup Mix

Dry Onion Soup Mix
Ingredients
  1. 2/3 cup dried, minced onion
  2. 3 teaspoons parsley flakes
  3. 2 teaspoons onion powder
  4. 2 teaspoons turmeric
  5. 1 teaspoon celery salt
  6. 1 teaspoon sea salt
  7. 1 teaspoon sugar
  8. 1/2 teaspoon ground pepper
Instructions
  1. Mix all ingredients in a jar, then give the jar a good shake.
  2. Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix.
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