Category: American

Easy Cheesecake

Easy Cheesecake

Equipment

  • 9″ diameter, 1.25″ tall pie pan

Ingredients

  • crust
    • 1.5 cups (128 g) graham cracker crumbs (9 whole crackers, crushed)
    • .25 cup (28 g) powdered sugar
    • 5.3 Tbsp (74 g) butter, melted
    • .125 tsp salt
  • filling
    • 2 cups (454 g, 2 large packages) cream cheese, room temparature
    • 2 large eggs, room temperature
    • 2/3 cup (152 g) sugar
    • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350 F.
  2. Combine crust ingredients thoroughly. Press into bottom and up sides of the pie pan. Bottom layer should be thicker than the sides.
  3. Mix cream cheese and sugar until smooth.
  4. Add eggs and vanilla to cream cheese/sugar mixture, mix until smooth.
  5. Set pie pan onto baking sheet (makes it easier to transport). Pour filling into crust.
  6. Bake cheesecake for 20 minutes.
  7. Add crust shield (cover crust with aluminum foil) if necessary to prevent burning.
  8. Bake for 10 more minutes.
  9. Remove cheesecake; once cool, refrigerate for at least 3-4 hours.

Notes

  • can do crust only on bottom if using a springform pan, still needs to be put on top of a baking sheet
  • try reducing filling sugar amount to 1/2 cup
  • original source: King Arthur Baking

Dinner Rolls

Dinner Rolls

Equipment

  • baking pan

Ingredients

  • 1 cup warm milk
  • 2 tsp active dry yeast
  • 2 tsp sugar
  • 3.5 cup bread flour
  • .3 cup sugar
  • 3 Tbsp oil
  • .5 tsp salt
  • 2 eggs

Instructions

  1. Mix warm milk, yeast, and 2 tsp sugar. Cover with wet cloth and let rise for 10 minutes.
  2. Add everything to the yeast mixture and mix. Knead it for 7-8 minutes, until the dough does not stick anymore.
  3. Cover with wet cloth and let rise for 2 hours.
  4. Split dough into 8 pieces.
  5. Roll each piece out into 3 inch wide strips. Roll into a tube. Cut tube in half, into two tubes.
  6. Then place each tube circular side on bottom in greased pan.
  7. Cover with wet cloth and let rise for 1 hour.
  8. Bake at 350 F for 20 minutes.

Garlic Bread

Garlic Bread

Equipment

  • circular pan

Ingredients

  • 200 g warm water
  • 4 g active yeast
  • 300 g bread flour
  • 12 g sugar
  • 2 g salt
  • 24 g oil
  • 1 bulb minced garlic
  • 50 g butter
  • 1 egg yolk
  • 1 tsp water

Instructions

  1. Mix yeast with warm water and 4 g sugar, cover with a wet cloth and let sit for 10 minutes.
  2. Add flour, salt, and sugar with the yeast mixture, knead. Cover with a wet cloth and let sit for 20 minutes.
  3. Add oil to the dough and knead. Cover with a wet cloth and let sit for 2 hours.
  4. Over medium heat, fry the garlic in the butter until golden. Let it cool.
  5. Divide dough into 4 pieces. For each piece, roll out the dough to the size of the pan.
  6. Place one piece of the dough on the pan, brush with a layer of the butter/garlic mixture.
  7. Repeat step 6 twice, then add the last piece of dough on top.
  8. Place a 3 inch diameter bowl (or something circular) in the middle. Using a knife, as if slicing a pizza, cut the dough into 16 slivers (but do not cut all the way to the middle, stop at the edge of the bowl).
  9. Twist two of the slivers together.
  10. Repeat step 9 until you end up with a total of 8 twists.
  11. Remove the bowl.
  12. Cover with a wet cloth and let sit for 1 hour.
  13. Mix the egg yolk and water to make an egg wash. Brush the top of the bread with the egg wash.
  14. Bake at 400 F for 25 minutes.

Burrito Bowl

Burrito Bowl

Ingredients

  • 3 leaves romaine lettuce
  • .5 cup cooked rice
  • .5 avocado
  • 3 oz chicken breast
  • .5 Tbsp tomato salsa
  • shredded mozzarella cheese (optional)

Instructions

  1. Cook chicken breast in taco seasoning.
  2. Mix all ingredients

Notes

  • can substitute chicken with any other protein (beef, shrimp, tofu)
  • if desired, add sour cream

Cheesy Broccoli, Chicken, and Rice Bowls

6-8 servings, good for meal prepping

Cheesy Broccoli, Chicken, and Rice Bowls

Ingredients

Meal Prep Bowls Ingredients
  • 1.5 pounds boneless skinless chicken breasts
  • salt and freshly-cracked black pepper
  • 2 Tbsp olive oil, divided
  • 2 heads broccoli, cut into bite-sized florets
  • 1 batch cheddar cheese sauce (see below)
  • 3 cups cooked rice
Cheddar Cheese Sauce
  • 1 Tbsp butter
  • 2 cloves garlic, pressed or minced
  • 2 Tbsp flour
  • .5 cup chicken or vegetable stock
  • .5 cup warmed milk
  • .25 tsp pepper
  • .125 tsp salt
  • 1 cup (4 ounces) shredded sharp cheddar cheese

Instructions

Chicken

  1. Season the chicken breasts on both sides with salt and pepper.
  2. Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat.  Cook chicken for 4-5 minutes per side, or until the chicken is no longer pink on the inside (and registers 165°F with a meat thermometer).
  3. Transfer the chicken to a plate and let it rest for at least 5 minutes before dicing into bite-sized pieces.

Broccoli

  1. Heat the remaining 1 tablespoon olive oil in the same sauté pan.
  2. Add the broccoli and season with salt and pepper, tossing to combine.  Sauté for 4-5 minutes, stirring occasionally, until the broccoli is cooked and tender, but still slightly crispy.
  3. Transfer broccoli to a separate plate, and set aside.

Cheddar Cheese Sauce

  1. Heat the butter in the same sauté pan (or a separate saucepan) until melted.
  2. Add garlic and sauté for 1-2 minutes or until fragrant, stirring occasionally.
  3. Whisk in the flour until evenly combined and sauté for 1 more minute, stirring occasionally.
  4. Gradually add in the stock, whisking to combine.  Then add in the milk, pepper and salt, and whisk together until smooth.
  5. Continue cooking until the mixture reaches a simmer and thickens.
  6. Then stir in the shredded cheese, and stir until melted.
  7. Remove from heat and use immediately.

Bowl Assembly

  1. Toss the cooked chicken and broccoli with the cheese sauce until evenly combined.
  2. Serve immediately over rice.

Notes

original source: Gimme Some Oven

Chicken Soup

6 servings

Chicken Soup

Ingredients

  • 1 tablespoon avocado oil or olive oil
  • 6 cloves of garlic, minced
  • 1 yellow onion, diced
  • 2 large carrots, thinly sliced
  • 2 celery stalks, roughly chopped
  • 1 Tbsp fresh grated ginger
  • 1 Tbsp fresh grated turmeric (or 1 tsp ground turmeric)
  • 6 cups low sodium chicken broth
  • 1 pound boneless skinless chicken breast or thighs
  • 1 tsp freshly chopped rosemary
  • 1 tsp freshly chopped thyme, stems removed
  • .5 tsp salt
  • Freshly ground black pepper
  • 1 cup pearl or Israeli couscous

Instructions

  1. Place a large dutch oven or pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, carrots and celery; cook for a few minutes until onion becomes translucent.
  2. Next add in grated ginger and grated turmeric. Saute for 30 seconds to let the spices cook a bit, then add in chicken broth, chicken breast, rosemary, thyme, salt and pepper.
  3. Bring soup to a boil, then stir in couscous. You’ll want the chicken to be covered by the broth so make sure you stir them down to the bottom. 
  4. Reduce heat to medium low and simmer uncovered for 20-25 minutes or until chicken is fully cooked.
  5. Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to pot.
  6. If you find that you don’t have enough broth, feel free to add in another cup. Taste and adjust seasonings, if necessary.

Notes

original source: Ambitious Kitchen

Snickerdoodles

44 small cookies

Snickerdoodles

Ingredients

  • 1 cup butter
  • 1.5 cup white sugar
  • 2 eggs
  • 2.75 cup flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • .25 tsp salt
  • 1 tsp vanilla extract
  • 2 Tbsp sugar
  • 2 Tbsp cinnamon

Instructions

  1. Preheat oven to 350 F.
  2. Cream butter and sugar together.
  3. Add eggs and vanilla and blend well.
  4. Mix together flour, cream of tartar, baking soda, and salt together.
  5. Mix dry ingredients into wet and mix.
  6. Shape dough into balls.
  7. Mix sugar and cinnamon together and roll dough balls in sugar/cinnamon mix.
  8. Bake for 10 minutes.

Notes

Cookies are poofy and then settle down when cooling.

Chocolate Espresso Lava Cake (v1)

Chocolate Espresso Lava Cake

Equipment

  • ramekins

Ingredients

  • .5 cup all purpose flour
  • 6 oz bittersweet chocolate
  • 1 stick butter, unsalted
  • 3 eggs
  • 3 egg yolks
  • 1 cup powdered sugar
  • 6 tsp espresso powder
  • Cocoa powder

Instructions

  1. Preheat oven to 425 F.
  2. Grease ramekins well and dust with cocoa powder.
  3. Melt butter and chocolate together over water bath.
  4. Sift flour, powdered sugar, and espresso powder.
  5. Beat eggs and add in chocolate mixture.
  6. Add in flour mixture.
  7. Pour into ramekins and bake for 12 minutes.
  8. Let cool.
  9. Top with coffee ice cream, raspberry, or mint.

Figs/Pears with Bacon

4 servings

Figs/Pears with Bacon

Ingredients

  • 4 ripe fresh figs/pears, sliced lengthwise
  • 1.5 Tbsp maple syrup
  • 2.5 oz bacon, sliced into 1/2″ pieces
  • 1 Tbsp sherry/red wine vinegar
  • .25 tsp red chili flakes

Instructions

  1. Cook bacon pieces until brown and crisp.
  2. Transfer bacon to a bowl.
  3. Take fat and put 1 Tbsp into a pan.
  4. Add maple syrup and combine.
  5. Set figs/pears cut side down and cook until softened and caramelized, swirling occasionally. Place cut side up on a platter.
  6. Add the vinegar to the juices in the pan and cook until syrupy.
  7. Add bacon to the figs/pears and pour the syrup over them.
  8. Sprinkle with red pepper.

Notes

Use figs or pears depending on season.

Steak (Sous Vide)

Steak (Sous Vide)

Equipment

  • sous vide cooker

Ingredients

  • 1 steak
  • 3 cloves garlic
  • Onion
  • Thyme
  • Butter

Instructions

  1. Trim steak and pat dry.
  2. Season heavily with salt and pepper.
  3. Crush garlic and cut onion.
  4. Place steak, garlic, onion, and thyme in bag, sous vide.
  5. Place butter in searing hot pan.
  6. Sear steak for 30 sec on each side. Do not put juices in pan until after.
  7. Rest for 15 min. Serve.

Mashed Potatoes

Mashed Potatoes

Ingredients

  • 6 large potatoes
  • 4 Tbsp butter
  • .25 cup heavy cream
  • 2 Tbsp milk
  • Salt and pepper

Instructions

  1. Peel and quarter potatoes.
  2. Place in cold salted water and bring to a boil.
  3. Simmer for 20 min until potatoes are soft.
  4. Heat cream, milk, and butter over low heat until butter is melted.
  5. Mash the potatoes.
  6. Beat in the liquid mixture into the potatoes slowly until smooth and creamy.
  7. Add salt and pepper to taste.

Pumpkin Pie

Pumpkin Pie

Equipment

  • pie pan

Ingredients

  • Pie crust
  • 1 can canned pumpkin
  • 1 cup lightly packed brown sugar
  • 1 cup evaporated milk
  • 3 eggs, lightly beaten
  • 1 tsp cinnamon
  • .25 tsp nutmeg
  • 1 tsp ground ginger
  • .125 tsp cloves
  • .5 tsp salt
  • 1 Tbsp flour

Instructions

  1. Process the canned pumpkin in a food processor.
  2. In a bowl, whisk together eggs, half and half, and pumpkin.
  3. In a separate bowl, whisk together flour, sugar, and spices.
  4. Mix the dry into the wet thoroughly.
  5. Weigh down the pie crust with parchment paper and beans.
  6. Preheat the oven to 400 F.
  7. Bake the crust until the edges are golden brown. (~15 min)
  8. Remove the beans and bake until the bottom looks dry. (~5 min)
  9. Pour the filling into the pie crust and bake.
  10. Lower the oven temperature to 350 F and bake until the center is still wobbly. (~40 minutes)
  11. Remove and chill to set.

Notes

RECIPE TOO MUSHY, DO NOT USE FROZEN CRUST

Herb Roasted Turkey

Herb Roasted Turkey

Equipment

  • roasting pan
  • baster
  • oven thermometer

Ingredients

  • 1 turkey
  • 4 quarts water
  • 1 cup kosher salt (5% salt by weight)
  • Bay leaves, peppercorns
  • 1 Tbsp fresh sage
  • 1 Tbsp fresh rosemary
  • 1 Tbsp fresh thyme
  • 2 Tbsp fresh Italian parsley
  • 1 stick butter
  • Salt and pepper
  • Turkey stock (for basting)
  • 4 cups chicken stock w/ herb sprigs

Instructions

  1. Dissolve salt in 1 quart of warm water. Let it cool and pour over turkey.
  2. Pour the rest of the water over turkey.
  3. Add aromatics and submerge turkey in brine for 24 hours.
  4. Remove turkey from brine, rinse in cool water, and pat dry. Air dry in refrigerator for 24 hours.
  5. Process herbs and butter until smooth.
  6. Season with salt and pepper.
  7. Rub herb butter between the skin of the turkey and the meat and inside the cavity.
  8. Rub outside of skin with butter.
  9. Stuff turkey and truss. Place on roasting rack over chicken stock in roasting pan.
  10. Preheat oven to 450 F.
  11. Roast until golden brown.
  12. Turn oven down to 350 F.
  13. Baste with warm turkey stock (turkey neck and giblets, onion, carrot, celery, herb sprigs, pepper, salt) every 15 min.
  14. Roast until a thermometer in the thickest part of the thigh without touching bone reads at 160 F (~2.5 hrs).
  15. Let turkey rest for 20 minutes.

Notes

If the pan dries out, add more chicken stock. If the skin browns too quickly, cover with foil and/or pivot.

Turkey Gravy

Ingredients

  • 1 cup turkey drippings
  • Flour
  • 1/4 cup fat
  • 1/4 cup flour
  • 1 to 2 cups broth
  • Salt and pepper

Instructions

  1. In the 20 minutes the turkey is resting, add a cup of broth to the pan to get all the drippings and set in a bowl to separate the drippings and the fat.
  2. Warm fat in a pan. Add the flour to form a thin paste. Cook until bubbly.
  3. Add in drippings and whisk with roux to form a thick paste.
  4. Add broth and whisk.
  5. Add salt and pepper to taste.

Notes

If less than 1/4 cup, add butter. If more, remove some fat.
For a smooth gravy, strain drippings before adding.

Whole Chicken Soup

Whole Chicken Soup

Ingredients

  • 1 chicken, bone in
  • 3 cloves garlic
  • 3 stalks celery
  • 1 onion
  • 2 or 3 carrots
  • Thyme
  • Rosemary
  • Oregano
  • Parsley
  • Basil
  • Salt & pepper

Instructions

  1. Fill stockpot with water.
  2. Place chicken inside.
  3. Bring to a boil to make stock.
  4. Strain stock and remove chicken.
  5. Add vegetables and herbs.
  6. Bring to a boil, and then set to simmer.
  7. Pick apart chicken and add meat.

Notes

If flavor is inadequate, add 1/4 bouillon cube.

Carrot Cake

Carrot Cake

Equipment

  • loaf pan

Ingredients

  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • .75 tsp salt
  • 2 tsp cinnamon
  • .5 tsp nutmeg
  • .25 tsp allspice
  • 1 cup packed brown sugar
  • 4 eggs
  • 1 cup vegetable oil
  • 3 cups grated carrot
  • .5 tsp vanilla
  • Melted butter

Instructions

  1. Preheat oven to 350 F.
  2. Butter a loaf pan, line with parchment, and butter parchment.
  3. Sift and whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice into a bowl.
  4. Break up the brown sugar into a separate bowl. Add 1 egg at a time until well incorporated.
  5. Add oil and vanilla until well incorporated.
  6. Slowly add in flour mixture.
  7. Fold in carrots.
  8. Pour into pan.
  9. Bake for 40 minutes.

Notes

If using cupcake tins, bake for 20 minutes, until toothpick comes out clean.
USE FRESH CARROTS to prevent soggy cake

Meat Lasagna

4-6 servings

Meat Lasagna

Ingredients

  • 6 lasagna noodles
  • 1 lbs ground beef and/or Italian sausage
  • .5 onion, diced
  • 2 cloves garlic, minced
  • 1 can crushed/diced tomatoes
  • 1 can tomato sauce
  • 1 can tomato paste
  • 1 tsp basil
  • 1 tsp oregano
  • 2 Tbsp parsley
  • 1/8 tsp black pepper
  • .5 tsp salt
  • 8 oz ricotta cheese
  • 1 egg, beaten
  • 2 cups mozzarella cheese, grated
  • .5 cup Parmesan cheese, grated

Instructions

  1. Preheat oven to 375 F.
  2. Cook lasagna noodles in salted water; drain and rinse with cold water.
  3. Cook beef, onion, and garlic until well done.
  4. Add tomatoes, tomato sauce, tomato paste, basil, oregano, 2 tbsp parsley, black pepper, and salt.
  5. In a bowl, mix together ricotta cheese, egg, 2 tbsp parsley, and a dash of salt.
  6. In a baking dish, layer the lasagna from bottom to top: meat sauce, pasta, ricotta cheese, mozzarella and parmesan. Repeat layers twice.
  7. Cover with foil and bake for 20 minutes.
  8. Uncover and bake for another 15 minutes.

Notes

Tastes just fine replacing beef with vegetables (eggplant, zucchini, spinach, mushroom).

Baked Seasoned Fries

Baked Seasoned Fries

Ingredients

  • 3 large russet potatoes
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • .5 tsp paprika
  • .5 tsp chili powder/cayenne pepper
  • Black pepper to taste
  • Olive oil

Instructions

  1. Preheat oven to 450 F.
  2. Peel and cut potatoes into desired shapes.
  3. Pat with paper towels to remove excess moisture.
  4. Toss fries with seasoning and olive oil.
  5. Bake for 15 minutes.
  6. Flip fries. Bake for another 15.

Notes

Take care not to overseason.

Nacho Cheese

Nacho cheese

Ingredients

  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1.5 cup milk
  • .25 tsp paprika
  • .25 tsp cayenne pepper
  • .25 tsp onion powder
  • .25 tsp garlic powder
  • 2 cups freshly grated cheese
  • Salt and pepper to taste

Instructions

  1. Make a roux; melt butter in saucepan. Whisk in flour until lightly browned.
  2. Pour milk in, whisking.
  3. Add in spices.
  4. Heat until thickened.
  5. Add in cheese a little at a time until melted.
  6. Add salt and pepper.
  7. Serve warm.

Notes

Do not reheat in microwave. Test cheese with chips before adding salt/pepper.

White Chocolate Raspberry Cheesecake

White chocolate raspberry cheesecake

Equipment

  • 6 ramekins

Ingredients

  • 1 cup biscuit crumbs
  • .25 cup melted butter
  • 2 Tbsp sugar
  • 2 packages cream cheese
  • 4 ounces white chocolate
  • .125 cup sugar
  • 1 tsp vanilla extract
  • 2 medium/small eggs
  • 1 tsp cornstarch
  • Seedless raspberry jam

Instructions

  1. Grease bottoms and sides of ramekins.
  2. Combine crumbs, butter, and sugar in a small bowl. Press onto bottom of ramekins.
  3. Preheat oven to 350 F.
  4. Beat cream cheese until smooth (no lumps).
  5. Beat in sugar, vanilla, and beaten eggs.
  6. Beat in cornstarch until just combined.
  7. Melt chocolate.
  8. Pour in slowly while beating.
  9. Spread filling evenly on top of crust.
  10. Melt raspberry jam in microwave.
  11. Pour on filling and marble.
  12. Place ramekins into water bath.
  13. Place in oven for 35 minutes.
  14. Cool to room temperature.
  15. Place in refrigerator to chill for a couple of hours before serving.

Notes

graham crust tastes like peanut butter?

Apple Crumble

Apple Crumble

Equipment

  • 4 ramekins

Ingredients

  • 3 apples
  • .25 cup sugar
  • 2 Tbsp lemon juice
  • 1 Tbsp flour
  • .25 tsp cinnamon
  • 1 cup rolled oats
  • .125 cup flour
  • .125 cup brown sugar
  • .5 tsp cinnamon
  • Pinch of salt
  • 4 Tbsp cold butter

Instructions

  1. Preheat the oven to 350 F.
  2. Dice the apples. Toss with sugar, lemon juice, flour, and cinnamon.
  3. Put oats, flour, sugar, cinnamon, and salt in bowl. Mix with cold butter.
  4. Place apple mixture into ramekins.
  5. Top with crumble mixture.
  6. Place in oven for 45 minutes.

Notes

Optional: whip heavy cream, sugar, and cinnamon together. Place dollop on crumble when serving.

Shepherd’s Pie

Shepherd’s Pie

Equipment

  • 9″ square tin

Ingredients

  • 4 potatoes
  • 1 egg yolk
  • .25 cup cream/milk
  • salt & pepper
  • 2 Tbsp butter
  • 1 onion
  • 3 cloves of garlic
  • 1 bowl frozen corn
  • .3 bowl frozen carrots
  • .6 bowl frozen peas
  • 3 cups ground beef
  • 1 cup chicken broth
  • Rosemary, thyme, Italian parsley

Instructions

  1. Preheat oven to 375 F.
  2. Peel and cut potatoes into smaller pieces.
  3. Put in salted boiling water. Boil until tender.
  4. Mash potatoes with egg yolk, cream/milk, butter, black pepper, and salt.
  5. Sauté onions and garlic in oil until aromatic.
  6. Add ground meat, black pepper, and salt and cook until browned.
  7. Add chicken broth and herbs. Thicken the broth and reduce it a little.
  8. Add the vegetables. Season with salt and pepper.
  9. Place meat mixture in a roasting pan. Cover with the mashed potatoes.
  10. Roast for 35-40 minutes.