Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
Add the rice to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.
*Day old cold rice works best and prevents the rice from being mushy.
Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
• 5 large russet potatoes • 3 tablespoons butter • 2 garlic cloves, minced • 2?3 cup milk • 1 teaspoon salt • 1?2 teaspoon black pepper • 1 cup grated sharp cheddar cheese (4 ounces) • Parsley flakes
Directions: Peel potatoes and boil whole until tender, approximately 45 minutes. Drain and mash. Melt butter over very low heat in a medium saucepan. Add crushed garlic and continue cooking while stirring for 1 minute. Do not allow garlic to brown. Stir in milk. Add salt and pepper and gradually add grated cheese, stirring, constantly. Allow cheese to melt and pour over mashed potatoes. Beat potatoes to desired consistency.
Ingredients: • Pan drippings from Turkey • 1/4 cup unsalted butter • 1/4 cup all-purpose flour • 2 teaspoons chopped fresh thyme • 1 tablespoon chopped fresh parsley leaves • Kosher salt and freshly ground black pepper, to taste
Directions:
Strain pan drippings through a fine-mesh sieve; discard solids and reserve 2 1/2 cups pan drippings; set aside.
Melt butter in a medium saucepan over medium heat. Whisk in flour and thyme until lightly browned, about 1 minute.
Gradually whisk in reserved pan drippings. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 5-10 minutes. Stir in parsley; season with salt and pepper, to taste.
1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
1/2 cup milk
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
1/2 teaspoon Cinnamon
Topping Ingredients:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 stick (4 tablespoons) unsalted butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans
For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish. Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
1 tablespoon chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
4 pounds beef brisket
1 1/2 cups beef stock
For the best flavor, you want a brisket known as the “packer’s cut.” This brisket still has a layer of fat across the top called the “fat cap” and good marbling or fat streaks throughout. This extra layer of fat will retain moisture and flavor while the meat cooks.
Place the spices and salt in a bowl. Use a whisk to mix them together until they’re thoroughly combined. Sprinkle half the seasoning mix over one side of the brisket and use your hands to spread it around and rub it in. Turn the brisket over and season the other side.
Preheat the oven to 350
Place the brisket in a roasting pan. Choose one with high sides, since the brisket will produce a lot of juice as it cooks.
Roast the brisket for an hour. Place it in the oven (without covering it first) and let it cook. Don’t open the oven during this time.
After an hour: Add the beef stock and some water.
Open the oven and pour the beef stock into the roasting pan. Add enough water to bring the liquid level to about 3/4 an inch.
Lower the oven temperature to 300 degrees. The rest of the cooking process is low and slow.
Cover the roasting pan with aluminum foil. This is to ensure the brisket doesn’t dry out during the remaining cooking period.
Return the brisket to the oven for 3 hours. Poke it with a fork to test whether it’s ready; if the meat easily falls apart, it’s done. If not, let it keep cooking until the meat is tender.
Remove the brisket from the oven and let it rest. Uncover it and allow it to set at room temperature on a cutting board for 20-30 minutes.
8 oz Cream Cheese, cubed 1″
2 cups Sharp Cheddar Cheese, shredded
3/4 cup 2% Milk
1/2 tsp Garlic Salt
1/4 lb Smoked Ham, diced 1/4″
10 oz Kernel Corn, frozen Prep
1. In a four-quart sauce pan, over low heat, melt cream cheese, cheddar cheese and milk. Stir constantly to prevent scorching, until thickened, smooth and bubbly.
2. Stir in garlic salt and remove from heat.
3. Stir in corn and ham
4. Transfer mixture to a two quart casserole dish.
5. Bake at 350F for one hour.
Baked/Grilled Wings
(Prep 10 mins, Cook 2.5 hrs, Serves 10)
3 lbs chicken wings, separated into drumettes and flats, tips removed
Kosher salt
Fresh cracked pepper BBQ or hot sauce, if desired
Preheat oven to 250 degrees F. Arrange wings onto a rimmed baking sheet into a single layer; season both sides generously with salt and pepper. Put wings into the oven and roast, uncovered, for 2 hours. Remove from oven and prepare grill.
Setup a grill for indirect heat (turn on one side to high, and the other to very low). Place wings over indirect (low) heat and grill, turning often, for 30 minutes. Skin should be crisp and slightly charred. Toss in sauce, if desired, and serve warm.
OLD FASHIONED VANILLA ICE CREAM
(using an Ice Cream Maker)
2 Cups Granulated Sugar
1 ½ Tbsp. Corn Starch
¼ Tsp. Salt
7 Cups Milk
5 Eggs, beaten
1 ½ Tbsp. Vanilla
1½ Cups Half and Half
2 ¾ Cups Heavy Cream
Rock salt
1 bag of ice
Mix the sugar, corn starch, and salt in a large saucepan over medium heat.
Slowly pour in the milk while stirring constantly.
Very slowly add the beaten eggs and continue to stir.
Reduce heat to low and cook until mixture thickens slightly.
Slowly add vanilla, half and half and heavy cream.
Pour into a large glass bowl and refrigerate for 2-4 hours or until mixture has chilled.
Remove from refrigerator.
Pour mixture into the Canister and follow directions on how to operate your particular ice cream maker.
Do not fill the Canister more than ²/3 full, as the mixture will expand during freezing.
