Original and Collected Recipes
Original and Collected Recipes
Beefy Mushroom on Egg Noodles Quick and easy recipe for a wonderful beef stew over egg noodles. Pressure Cooker 2 lbs Beef (your choice of cut)1 Onion (small to medium)1 can Campbell's Beefy...
Cedar-Planked Salmon Soaking the cedar plank for 1 hour prevents it from catching fire too soon, and preheating it for 5 minutes starts the smoking process. Seasoning the fish with a simple...
Air Fried Halibut, Haddock, or Cod When you want a nice crunch to your fish and you don't want to pullout the deep fryer or setup a dutch oven full of hot oil. This recipe works very well and...
Chicken Francese One of Pam's favorites. I prefer Piccatta as I like caprers, Pam does not, so Francese it is! 12" Stainless Skillet 4 6- to 8-ounce boneless, skinless chicken breasts,...
Cincinnati Chili & Coneys A perennial favorite made every Super Bowl since 1993. My traditional method takes about 3 hours. I have found that you can shorten the time significantly by using a...
Chicken and Onion Kabobs/Skewers Always a favorite at gatherings. Super simple but it does take time to prep. Bamboo Skewers or Kabob skewers 2 lbs Chicken Breast (cut into 2" chunks)2 cup Mr...
Beef Wellington for Two Keep the elegance and tradition of a large Beef Wellington but for individual servings encased in wonderful pastry. 12-Inch Nonstick Skillets 10 ounces cremini mushrooms...
Brian's Bacon and Pork Keto In my attempts to assist my family with healthier meals and their passion for Keto, I created this recipe from what was on hand. Staying away from carbohydrates and added...
Standing Rib Roast Thanks to AmazingRibs.com (I'm a Pitmaster member and highly recommend you to the same!) and some testing, this has turned out to be the absolute best method of cooking a...
Restaurant Fried Rice This is the rice that you get at a Teppanyaki restaurant. Yes, we in America also call them "Hibachi" restaurants, even though a Hibachi is actually a small in-home...
Teppanyaki (鉄板焼き) Save your money and make Teppanyaki at home. Living in Japan taught us many things and Teppanyaki was one of them. Simply use an electric or gas griddle and fresh...
Coffee Rubbed Picanha - Sous Vide Hugely popular in Brazil, picanha (pronounced “pee-kahn-yah”) is one of the most flavourful cuts of beef you will find. The beauty of a picanha is that it is an...
Brian’s Oven Roasted Turkey The quickest and easiest way to cook a Thanksgiving turkey. It is delicious. Turkey15 lbs turkey (whole - fresh or frozen)5 tbsp McCormick Grill Mates Montreal Chicken...
Shrimp Fried Rice There are two ways of making Fried Rice - the traditional way and the "Need it Now" way. The traditional way is to use cold-day-old rice while the "Need it Now"...
Ruth's Oven Pot Roast Grandma Ruth's pot roast recipe as dictated by Doyle. Of course, as dictated, the roast came out dry but wonderfully tasty. I changed the cooking times and temperature...
Pulled Pork Sliders When I smoke a pork shoulder or butt, we always have more than we can eat, so I vacuum pack large portions for just this type of recipe. These Pulled Pork Sliders have become our...
Lasagna It really is easy to make and fun for the kids to participate. I confess that I like Stouffer’s Lasagna paired with Pepperidge Farm's Garlic Bread. However, when feeding the family,...
New Year’s FIRST MEAL - Pork & Sauerkraut It is our very long-standing family tradition to have pork and sauerkraut as our family's first meal of the year, and every family member has...
Turkey Hash This is the dish that the family eagerly awaits after every Thanksgiving. I have made it many ways over the years and seem to make it anytime we have leftover poultry, from turkey to...
Last Meal Ribs A recipe for making what will probably be the best ribs you ever tasted. Cooked low and slow on a smoker or grill, these ribs are juicy, tender, rich, succulent, and full of flavor....
Brian's Ribs I combine traditional smoking of the ribs with sous vide to make FANTASTIC ribs, every time! The real reason was I could not watch the smoker one time when making ribs so I threw them...
Chicken Marsala Blame my father! He taught me how to make Marsala Mushrooms in my early teens and this has become an offshoot. I have also been known to make this without the chicken, creating a...
Chicken Katsu In 1991, while living in Japan, our friend owned a very popular and top-rated restaurant in Shimada-Shi, but only served Tonkatsu (Pork Cutlet). One day, Pam asked him if he could make...
Chicken Piccata I always lightly salt the breasts with kosher salt after they are pounded out to boost their ability to retain moisture, then coat them in flour, which helps with browning. Sear the...
Steak Appetizer Sauces These are really three (3) different sauces for your sous vide cooked steak. I use a beef filet cooked to medium rare then sear it, slice it, then set out these sauces for the...
Roast Pork Tenderloin with Apricot-Orange Glaze Always excellent for the family! Pork Tenderloin24 ounces pork tenderloins (combined weight, 2 total loins, silver skin removed 1 tablespoon vegetable...
Sauerbraten with Ginger Gravy Our take on this traditional German pot roast uses tender cubed steak that's covered in a flavorful ginger gravy. It's a tasty comfort food you'll wanna eat over and...
Slow-Cooker Chicken Pomodoro Chicken pomodoro should be perfectly suited for the slow cooker, but most slow-cooker recipes result in a dull, waterlogged dish. For a pomodoro recipe with assertive...
Shrimp Étouffée This bayou staple is all about a deep, complex roux, and fresh, sweet seafood. For a flavorful base, we make our own stock using shrimp shells and a handful of aromatics....
Slow-Cooker Chinese Barbecued Pork For a slow-cooker version of the Chinese favorite char siu, we start with boneless pork butt cut into 1-inch-thick pieces. After seasoning the meat with salt,...
Shrimp Jambalaya Rendering sausage and sautéing the shrimp with their shells on added valuable flavor to our Shrimp Jambalaya recipe. We cooked the raw rice briefly with the sautéed vegetables so...
Smoked Beef Brisket Trim fat off of brisket. Save the fat to render on smoker in pans.Slat & Pepper or course rubCook on smoker/grill at 225˚F (no higher than 250˚F) for 3 hoursStart...
Slow-Cooker Chicken Tikka Masala Rich and flavorful and a one-pot-dish! This is one of Colin's favorites and much easier than the traditional methods. Make sure that you use drained canned...
Sous Vide Prime Rib 3-8 lb Prime Rib RoastKosher salt 1. Generously season the beef with kosher salt and place in the refrigerator uncovered on a rack for at least one hour (and up to 12...
Slow-Cooker Chicken Tortilla Soup For a rich, vibrant slow-cooker version of chicken tortilla soup that required minimal hands-on cooking and was loaded with toasted-corn flavor, we quickly cooked a...
Slow-Cooker Mushroom Bolognese For a vegetarian take on classic Bolognese with long-cooked flavor, we turned to mushrooms, deciding on cremini for their firm texture and porcini for savory flavor....
Sous Vide Porchetta Traditionally, Italian porchetta is a whole pig that is spit-roasted to produce fall-apart tender, rich pieces of slow-cooked pork, aromatic with garlic, fennel seeds, rosemary,...
Oktoberfest Patties Celebrate Oktoberfest by sitting down to a meal with an authentic Old World taste. Our Oktoberfest Patties are extra-meaty and go great alongside some potatoes, cabbage, and a...
One-Pan Cajun-Style Rice with Andouille, Shrimp, and Okra We decided to take jambalaya’s spicy, bold flavors and apply them to a simple rice dish that could be baked in the oven. Blooming a full...
Pam’s Tomato Sauce THE BEST!!! 4-5 lbs. meat – browned and drained of fat1 medium onion – chopped1 tbsp - Italian Seasons tablespoon3 large cans Hunts tomato sauce1 large petite diced...
One-Pot Lemony Linguine with Shrimp and Spinach The original is an example of simple Italian cooking at its best, where a few simple ingredients create an intensely flavored dish. Following suit, we...
Pork Schnitzel Traditional German schnitzel is typically made with veal, but our version is made with budget-friendly and just-as-flavorful pork chops. Breaded, fried, and topped with a lemon-butter...
Pasta Alla Norcina Pasta alla norcina is a pasta dish that showcases flavorful pork sausage in a light cream sauce. For an authentic-tasting version, we had to make our own sausage. We streamlined...
Quick Chicken Jambalaya A few clever tricks help us get this bold jambalaya on the table in about half an hour. 2 tablespoons Worcestershire sauce1 tablespoon tomato paste1 tablespoon ketchup2...
Pasta Alla Norcina for Two Pasta alla norcina is a pasta dish that showcases flavorful pork sausage in a light cream sauce. For an authentic-tasting version, we had to make our own sausage. We...
Porchetta Use pork butt (over pork belly or a pork belly–wrapped pork loin) since it cooked up evenly and offered the right balance of meat and fatty richness. To season and flavor the meat...
Pork Tenderloin with Honey, Garlic, Rosemary and Thyme Simple pork tenderloin perfectly cooked with honey, garlic, rosemary, and thyme. Delicious! 1.5 lb pork tenderloin1/4 cup maple syrup1 tbsp of...
German Rouladen For anyone who isn't German, this is a recipe for a beef roll-up covered in gravy and stuffed with an honest-to-goodness delicious mixture of onions, pickles, and bacon. To our...
Gobi Manchurian Gobi Manchurian, a multinational dish with roots in Chinese immigrant communities in Kolkata, India, features cauliflower florets battered and fried until crisp and then served with...
How to Reheat Prime Rib without Overcooking It Our two-step method means leftovers are just as perfect the next day. Here's what to do:Place roast on wire rack set in rimmed baking sheet. This will...
Grill-Roasted Prime Rib for Charcoal Grill We wanted a great crust from our prime rib recipe, without the mess and without setting off the smoke detectors, so we moved the proceedings outside....
Jambalaya We began our recipe for Jambalaya by browning the smoky, spicy andouille sausage to render fat and boost flavor. We tented the chicken with foil and allowed it to rest after cooking. This...
Grill-Roasted Prime Rib for Gas Grill We wanted a great crust from our prime rib recipe, without the mess and without setting off the smoke detectors, so we moved the proceedings outside. First, we...
Jen's Brisket – Dutch Oven or Slow Cooker Jen's family staple for brisket. Doyle can't get enough! Slow Cooker 1 Brisket (any size)12 oz Coke8 oz Ketchup1 lbs Red Potatoes1 Onion (small to medium)...
Grilled Spatchcock Turkey with Citrus-Herb Salt and Sage Butter While spatchcocking the turkey means you won’t have that giant Norman Rockwell-esque bird to present to your guests, it does ensure...
Lard-Fried Chicken Chicken pieces are seasoned with salt and plenty of black pepper, dunked in a light coating of flour, and then cooked in bubbling lard. The result is fried chicken that is crisp...
Chicken with Vinegar for Two Our recipe for this classic Lyonnaise dish calls for using just chicken thighs rather than the usual combination of light and dark meat to ensure that all the meat cooks...
Brian's Chicken Gravy This was a go-to when we lived in Japan and wanted some home flavors. OF course, living in Japan meant we always had rice on hand so we poured this over rice. 3 boneless...
Brian's Chicken Pie While in the mountains of North Carolina, we ate at a small back-country kitchen and had Chicken Pie which was all roasted chicken in a pie crust. We loved it. This is my recipe...
Brian's East/West Cornish Hens Fun on the gas grill and a wonderful plating for four! Always makes a great presentation and tastes great! 4 hens4 rosemary sprigs1 lemon - cut into quartersJane's...
Brian's Summer Sausage After many trials and test, I've come up with the perfect summer sausage recipe. 1 lb ground pork (70% meat / 30% fat Pork shoulder 1 lb lean ground beef)2/5 tsp pink salt...
Brian’s Brined Turkey This has become a Thanksgiving standard. Turkey15 lbs turkey (whole - fresh or frozen)Brine1 gal vegetable stock1 cup kosher salt1 cup light brown sugar1 tbsp black...
Brian’s Brisket Chili What do you do with leftover brisket? Make Brian's Brisket Chili, of course. Absolutely the best chili he has ever made! 4 lbs or more leftover brisket1 - 28oz can petite...
Brian’s Chuck Roast Best slow cooker chuck roast we have tasted. Slow Cooker or Crock Pot 4 lbs Chuck Roast (not Round Roast)6 oz Salt Pork1 lb Cremini Mushrooms1 bag Frozen Pearl Onions (smallest...
Chicken and Shrimp Jambalaya For the best chicken jambalaya recipe, start with chicken thighs, which are meaty and have enough fat to prevent dryness. Brown the chicken to develop flavor and remove...
Chicken Chow Mein With an easy stir-fry method, this Cantonese noodle dish comes together quickly. First we brine the chicken briefly in a combination of baking soda and cold water, which helps keep...
Chicken Chow Mein for Two This quick dish is a common item on Chinese American restaurant menus, but to adjust the yield so that it would serve just two, our recipe needed some tweaking. After...
Chicken Pomodoro For our Chicken Pomodoro, we gently simmered the chicken in a creamy tomato sauce to enrich the flavor of both the sauce and the chicken. While certain dried herbs in our recipe...
Chicken with Vinegar Our recipe for this classic Lyonnaise dish calls for using just chicken thighs rather than the usual combination of light and dark meat to ensure that all the meat cooks at the...
Beef Brisket - Low and Slow Low & Slow combined with Hot & Fast (Baby Back Maniac method) BDC Rub Follow instructions of my Smoked Beef Brisket but alter the cooking method as below:6:00...
Bott Boi A family favorite for generations. Celery - 3 stalks choppedOnion - 1/3 cup choppedTomatoes - 1 large can dicedSausage - 2 lbs (Preferred Bob Evens COuntry Style, Jimmy Dean Mild, or...
Brian's Chicken and Rice Family Style I took my Chicken Gravy recipe and modified it to cook for a large gathering. This is it! 54-72 boneless (skinless Chicken Tenderloins OR)9 large Chicken...
CRACKER BARREL Chicken n' Rice 1 boneless (skinless chicken thigh diced small (approximately 1/3 cup))1 can (10.5 oz. Cream of Chicken Soup)1 can (10.5 oz. Cream of Mushroom Soup)1 can (6.5 oz....
Turkey Breast en Cocotte with Pan Gravy We knew from our experience with chicken that cooking poultry in a covered pot over low heat for an extended period of time produces wonderful results, so we...
Turkey and Gravy for a Crowd - Serves 12 Roasting a turkey in a bag had numerous advantages. It not only helped keep the meat moist but also made for easy cleanup. The bag also sped up the roasting...
Turkey and Gravy for a Crowd - Serve 18 to 20 This recipe requires refrigerating the salted turkey breasts for 24 hours. If using self-basting or kosher turkey breasts, do not salt in step 9, but...
Sous Vide Whole Turkey They said it can't be done. We did it! A perfectly cooked, ultra-crisp skinned sous vide whole turkey. Cook the turkey the day before the big show, and roast it to serve. No...
Beef Tenderloin with Smoky Potatoes and Persillade Relish For special occasions, few cuts top a beef tenderloin.This elegant roast cooks quickly and serves a crowd, and its rich, buttery slices are...
Authentic German Sauerbraten One of Germany’s national dishes, this authentic German Sauerbraten is marinated, cooked until tender, and served with a wonderfully rich and flavorful sweet-tangy...
Make authentic Italian margherita pizza at home Every night can be pizza night, if you ask me. Throw whatever vegetable leftovers you have on there and you’re guaranteed a delicious meal.The...
Amazing Vegetable Piza Every night can be pizza night, if you ask me. Pizza Peel Pizza Dough1 cup water lukewarm2 cups all-purpose flour1 tsp instant yeast1 tsp salt1 tsp sugarPizza Toppingsred...
