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    120 Recipes

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    Please don't be put off by what seems to be a long recipe. I'm dyslectic so in order to make it easy on myself I write things out in short easy to read sentences, it does take a lot of them however. Also a whole head of garlic would seem to be a lot but roasting mellows garlic so give it a try my way, you'll see I'm not too far off. I also want to thank all of the people who's ideas I stole in order to come up with this recipe. Enjoy.

    Recipe #405039

    I can't really take much of the credit for this recipe. It's just the result of ideas I've purloined over the years. When I take it to a potluck I've learned to have a half dozen copies of the recipe with me. I freeze it one cup at a time in sandwich size zip lock bags. It reheats quite well.

    Recipe #289105

    I got this recipe at elk camp north of Bayfield, Colorado more years ago than I care to remember.While us 'manly types' were hunting, Gus, our camp cook spent his spare time fishing. He never ceased to amaze me with the things he hauled out the drawers and bins of his chuck trailer. In the middle of nowhere he had fresh spinach to make this wonderful dish. Until then the only way I'd had trout was breaded and pan fried. This was the start of my lessons in some of the better ways to prepare trout. The lessons haven't stopped since then, thank you very much.

    Recipe #250137

    My friend Jolene comes from a long and distinguished line of cooks in Odessa, Texas. This recipe is one from her family's traditions. My only change was to change the rice from long grain to white basmati. When Jolene tasted it my way she changed her recipe to basmati too.

    Recipe #248574

    This is from James Barber, 'The Urban Peasant'. It's just what the name implies, quick and simple, oh yes, don't forget delicious. It's that too. It's a great dish to whip up while your guests are sitting on the other side of the kitchen bar sharing a glass or two of Riesling. Then serve at the kitchen table over spaghetti with garlic bread on the side, for sauce control. With the pasta serve a nice robust Chianti. This is a great side dish for anything off of the grill.

    Recipe #245524

    I might have cause to feel a bit embarrassed concerning my love of Ramen and you're certainly right about the Ramen c--p, you're roommate used to whip on the illegal hot plate, the two of you hide in your room. It's not the ingredients which are at fault, it's the cook. Like most of you, I went through the "Ramen is better than starving" phase in my youth but, just as the rest of my life matured, my cooking tastes and abilities also matured. Ramen is great! What is Ramen? It's quick cooking, nutritious, and filling pasta. One of the best things about Ramen is that it lends itself to any sauce or topping that might come to mind. The bad part of Ramen is the "flavor pack". It's 92% to 96% sodium. LTFP (Lose The Flavor Pack)

    Recipe #244353

    Another recipe that I can't remember where I got it from and naturally I changed it a lot. I just can't help it, I must play with my food. As with all of my Ramen recipes lose the 'flavor pack'. It's 92% to 96% sodium. You're much better off using real flavors and they taste better too.

    Recipe #244347

    I'm a great fan of Ramen and not just for a quick lunch either. I make it into soups, stews, casseroles and a dozen other groups of dishes. As a side dish to a stir fry it's hard to beat. The bad part of Ramen is the 'flavor pack'. They're 92% to 96% sodium, depending on the particular 'flavor'. Here is yet another alternative that's a lot lower in sodium and much better tasting. It's from 'The Book of Ramen' by Ron Konzak. (Does giving the author a plug make the recipe any less stolen?)

    Recipe #241789

    Ramen noodles are great! They taste good, are quick to fix, inexpensive, nutritious, filling, and go well with almost any other food. The only thing wrong with them is the 'flavor pack'. Each package of Ramen is two servings so each of the two servings contains 800 mg of sodium. That's 33% of what even optimists say is allowable. Enter one of my heros, Ron Konzak ('The Book of Ramen', where I shamelessy stole this recipe.) Give this broth mix a try, you'll never use another 'flavor pack'. If you're like Me you will feel a bit guilty about dumping the unused 'flavor packs' in the landfill but it's better than eating the stuff.

    Recipe #241754

    I've done this recipe using Pork Steak, Chicken legs and thighs, ground Beef, Italian Sausage, Kielbasa, Bratwurst and I'm sure several other meats I have forgotten. It's good no matter how you make it.

    Recipe #160430

    This is a quick and easy dish to prepare and is one of the great comfort foods. I've had the recipe so long I don't remember where I got it. I freeze the leftovers one cup at a time in sandwich size zip lock bags and then collect the small bags into a dated and labeled gallon zip lock bag. Thaw, heat, and serve with a garden salad, a baguette, and a nice chianti.

    Recipe #160345

    Another mystery recipe. I have no idea where it came from but it sure is good especially when served with corn sticks, hot from the oven. My recipe #74650. Plan to serve the next day, it's much better reheated. Ham shanks have meat on them, hocks do not. If you have to use hocks add a cup or so of chopped cooked ham.

    Recipe #154315

    I make a lot of soups, stews, casseroles, and Mexican dishes. Needless to say i use a lot of chicken stock as well as a lot of shredded, cooked chicken. A 10 pound bag of frozen chicken hind quarters sells at this writing for about $4.00. Yield is a guess.

    Recipe #153662

    Kielbasa was on sale, which was good. I was tired of tomato based sauces, which was bad. I finally mingled the best parts of several recipes and came up with this. It's not bad if I do say so and I do say so. It also doesn't hurt that it is quick and easy.

    Recipe #149293

    I got this from my friend George in Pahala on the 'Big Island'. Not only is it quick and easy, it's delicious. He and I both prefer the rich taste of chicken thighs over the milder taste of breasts.

    Recipe #128037

    50 years age, Uncle Sam's Air force sent me on a 4 year paid holiday to Europe and North Africa. I spent several months at Sidi Slimane, Morocco where I found this dish. It is not only delicious, its quick and easy.In hot weather I cook a lot on the patio using my propane camp stove. Why heat up the house just to pay the electric company to run the air conditioner.

    Recipe #127979

    I've changed this so much over the years and I'm at a loss to remember where I got it. It's especially good with grilled fish, pork, chicken, or kabobs.

    Recipe #127973

    I first tasted this dish near Turin, Italy years ago and spent a lot of time trying to duplicate it. This is the result of my effort. I let the leftovers cool, then place each thigh in a small zip lock bag. Then I divide the sauce between the bags, place the bags on a baking sheet and freeze.When frozen they go into a labeled, dated gallon ziplock to keep them from getting lost in the freezer. When thawed and reheated the sauce tends to separate, just remove the thigh and wisk the sauce to remix. Place the reheated chicken on a fresh serving of rice or couscous and top with the heated sauce.

    Recipe #127962

    I got this from my friend Becca. It's wonderful! Especially good served with Risoto or a Rice Pilaf. This dish freezes well. It also charms guests. I get asked for the recipe often.

    Recipe #114633

    This is another one I have no idea of it's orgin. I'm sure I remember making new copies of it by hand on 3x5 cards over the years. The JUG it's cooked in can be Corning ware, a cast iron dutch oven, or a pyrex glass casserole, any of these work fine. However it's better dished out of a stoneware jug, you know the one I mean, the classic baked bean jug, creamy tan from the base to the shoulder and earthy brown from there up. Presentation is an important consideration. It just tastes better served from a stoneware jug.

    Recipe #114222

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