Category: Soups / Sauces

Posted on

Pasties

Ingredients

  • Steak
  • Carrots
  • Potatoes
  • Onion
  • 1 tsp Salt
  • Pepper
  • Pillsbury pie crust
  • Egg
  • Water

Directions

Pre-heat the oven to 400 degrees. Remove the pie crusts to they can start to get room temperature. Cut the steak in short 1/4″ strips and mix with salt and pepper and any other seasoning you would like. As the steak sits, cut the carrots, potatoes and onion into 1/4″ cubes.

Once everything is cut up, roll out one pie crust and cut it in half. Take some water and brush around the edges of the pie crust. Measure out 2.6 ounces of steak, .5 ounces of carrots, 1.5 ounces of potatoes and .3 ounces of onions. Mix well and place onto one half of the pie crust. Fold the pie crust over to make a sort of triangle. Crimp the edges using a fork. Cut a slit in the top of the pastie to allow steam to release.

Continue the above until you have run our of ingredients. Once they are all ready, mix the egg and brush it on top of the pasties.

Place in the oven for 15-20 minutes until the crust browns.
Posted on

Ron’s Salsa

Ingredients

  • 1/2 – 3/4 yellow onion – chopped
  • 28 oz can whole peeled tomatoes
  • 14 oz can whole peeled tomoatoes – drained
  • 5 jalapenos – chopped
  • 3 green onions – chopped
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp cayenne pepper
  • 1 tsp garlic salt
  • 2 Tbsp sugar
  • 2 Tbsp white vinegar
  • fresh cilantro (to desired taste)

Directions

Place in blender and blend to desired texture.

Posted on

Alfredo Sauce

Ingredients

  • 1 pint of heavy cream
  • 1/4 pound of butter (one stick)
  • 2 tablespoons cream cheese **optional, and not pictured in the video
  • 1/2 – 3/4 cup Parmesan cheese **do not use cheese that has been pre-shredded or pre-grated
  • 1 teaspoon garlic powder

Directions

In a saucepan, combine butter, and heavy cream. Simmer until all is melted and mixed well.
Add the Parmesan cheese and garlic powder. Simmer for 15 to 20 minutes on low.
You may wish to add a little salt and pepper. I have made this with half and half, but we prefer the heavy cream.
Posted on

Tom’s Not 2 Hawt Taco Sauce 3.0

Ingredients

  • 2 – 28 oz. cans of crushed tomatoes
  • 6 oz. Can of tomato paste
  • 2 Tablespoons of onion powder
  • 2 Tablespoons of garlic powder
  • 2 Tablespoons of smoked paprika (McCormick brand)
  • 2 teaspoons of cumin
  • 1/2 cup finely diced fresh cilantro
  • 1/2 cup finely diced fresh parsley (added for eye appeal, optional)
  • 1/2 cup lime juice
  • 1 cup of finely diced anaheim pepper (green pepper)
  • 10 oz. Sweet chili sauce – Mae Ploy brand (Walmart has this)
  • Sambal Oelek – Huy Fong brand (Walmart has this)
  • Water

Directions

Mix everything thoroughly and slowly add the water last to obtain the consistency you want.

Mild: 12 oz. Sambal Oelek
Medium: 16 oz. Sambal Oelek
Hot: Keep adding until you like it

This recipe will yield approximately a 1/2 gallon. Can be frozen.

Posted on

Shakshuka

Ingredients

  • Ingredients
  • 1 Tbsp olive Oil
  • 1 medium onion, diced
  • 1 clove of garlic (more to taste)
  • 1 red bell pepper, seeded and diced
  • 1 28oz crushed tomatoes
  • 1 14oz diced tomatoes
  • 1 tomato paste (half a small can)
  • Sausage links (if you don’t need it to be Kosher)
  • 6 eggs

Spices

  • 1.5 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • .5 Tbsp parsley
  • To taste: Salt, Pepper and cayenne pepper for spicier taste.

Directions

Heat the oil (1 Tablespoon) and add chopped onions (medium diced onion).

Once the onions start to soften add garlic (1 clove or more to taste). Sauté until you can start to smell the garlic.

Add the bell peppers (1 red pepper) and sauté for 5-7 minutes

Add crushed tomatoes (28 oz), diced (14oz), tomato paste (half of a small can) and the sausage links if you are using them. If using sausage links I recommend cutting them into smaller pieces so they’re easier to eat. Stir thoroughly until bubbly and then turn down heat to start simmering.

Add spices and mix thoroughly. Continue to simmer for 5-7 more minutes.

Crack the eggs into the mixture, spacing them evenly.

Cover the pan and allow to simmer for 10-15 more minutes. (10 minutes for less done eggs)


Great to serve challah bread to be dipped into the mixture.

Posted on

Clam Chowder

Ingredients

  • 5 pieces of thick bacon
  • 3 celery ribs (diced)
  • 1/2 – 3/4 medium onion – diced
  • 4 lbs potatoes
  • 3 TB + 1 tsp Clam Base
  • 1.5 Cups Clam Juice (reserved from clams)
  • 3 sticks of butter
  • 3/4 Cups Flour
  • 4 Cups minced clams (or more)
  • 6 Cups of Milk
  • 2 Cups of Heavy Cream
  • Pepper – to taste

Directions

Clam base can be purchased on Amazon or at the Chef Store

Cut your potatoes into cubes (whatever size you want for eating) and start them cooking in a large pot of water. Let them cook to al dente while you are cooking the rest of the ingredients.
For a quicker cook, you can use frozen diced potatoes.

Cut the bacon into pieces and cook it until crispy.

In a large stock pot (or large double boiler to help not to scald the milk), use some of the left over bacon grease and saute’ the onions and celery. Once the onions are translucent remove the onions and celery from the pot.

Use the clam juice (reserved from the clams if you have any) and whisk it with the clam base to break down the clam base.

In your large pot or double boiler, melt the butter and then add the flour slowly to create a roux. As it starts to incorporate, add the onions and celery. Let cook at a low to medium temperature for 6-7 minutes.

Add the clam base mix to the roux and turn on low heat. Add some milk (only a few cups), bacon, clams, and potatoes. Stir and add the milk and heavy cream slowly as the base thickens. Continue to stir as the roux thins.

Add pepper to taste.

Continue to sir until the chowder starts to bubble and is the thickness that you like.Add more milk or cream if you want it thinner.


Makes a bunch. 🙂