Recipes by foodandnutrition.com

Recipe By: N. Jay Sorensen, RD

Serving Size: 6

Categories: Poultry

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¾    pound red new potatoes — halved and quartered

¾    pound carrots — cut 2″ lengths, halved lengthwise

8    each shallots — peeled and halved

1    head garlic — halved horizontally

1    bunch fresh thyme

3    tablespoons olive oil

    coarse salt and pepper

2    small onions — halved

1    whole chicken (3 1/2 to 4 lb.) — giblets discarded, rinse well and pat dry

Preheat oven to 450F degrees, with racks set in the middle and lower positions. On a large rimmed baking sheet, toss potatoes, carrots, shallots, garlic and few sprigs of thyme with 2 tablespoons oil. Season with salt and pepper. Meanwhile, in an oven proof skillet, toss onions with remaining tablespoon oil. Place chicken, breast side up, on top of onions. Season chicken with salt and pepper; stuff with a few sprigs of thyme. Using kitchen twine, tie legs together; tuck wing tips under. Scatter remaining thyme over chicken and onions. Roast chicken on middle rack and vegetables on lower rack, occasionally brushing chicken with pan juices and tossing vegetables, until an instant - read thermometer inserted in thickest part of a thigh (avoiding bone) registers 160F degrees, about 50 minutes to 1 hour. Let chicken rest 10 - 15 minutes before carving. Serve family style with roasted vegetables.

Recipe By: N. Jay Sorensen, RD

Serving Size: 4 Preparation Time: 0:30

Categories: Meats

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2 ½    pounds ground beef

2    each egg

6    ounces tomato juice

1    teaspoon salt

1    teaspoon fresh ground black pepper

4    each hamburger buns — * see note

4    each dill pickles

Wash hands thoroughly. Break up beef in a medium sized bowl. Add eggs, tomato juice, salt and pepper. Gently mix together until it becomes firm. Portion beef-mixture into 4 patties. Place on a lightly oiled plate. Let beef patties rest for 5 minutes. Cook over direct medium heat for 8 minutes on each side or until desired temperature.

Serving Ideas: Mayo, lettuce, onions and fresh tomato slices

NOTES: Egg and Onion Buns compliment this hamburger well.

Recipe By: N. Jay Sorensen, RD

Preparation Time: 3:20

Categories: Sauces, Stocks & Accompaniments

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4    pounds pickling cucumbers — 4 to 6 inches

1 ½    pounds onions — thinly sliced

1/3    cup canning salt

ice cubes or crushed ice

3    cups cider vinegar

3    cups sugar

2    tablespoons mustard seeds

1 ½    teaspoons celery seeds

1    teaspoon ground turmeric

Cut ends from cucumbers and cut into 1/4 inch thick slices. Place in a large deep stainless steel bowl. Mix in onions and salt. Top with 2- to 3-inch layer of ice cubes or crushed ice. Let stand for 3 hours, replenishing ice as needed. In a heavy-bottomed 8 quart stainless steel sauce pan, mix vinegar, sugar, mustard seeds, celery seeds, and turmeric. Bring to the boil. Next, drain and rinse cucumber mixture and rinse. Add mixture to vinegar solution and return to a boil. Pack hot into prepared, wide mouth pint jars, leaving 1/2 inch headspace. Gently run a nonmetallic spatula between pickles and jar slides to release air bubbles. Wipe rims and threads clean; top with hot lids and firmly screw on bands. Process in boiling water canner for 10 minutes. Makes about 7 pints.

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:35

Categories: Eggs and Luncheon Dishes

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6    each eggs

Place the eggs in one layer on the bottom of a medium size sauce pan. Add cold water to the pan to cover 1-inch over the eggs. Using medium high heat, bring to the boil. Put the lid on the pan when water is boiling. Move to a cold burner. Set timer for 15-minutes. When time is over, place pan in sink and run cold water until eggs are cool. Refrigerate until ready to use.

Recipe By: N. Jay Sorensen, RD

Serving Size: 10 Preparation Time: 0:45

Categories: Desserts

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2    cans condensed milk, sweetened — 14 ounce

8    ounces lime juice — * see note

½    cup sugar

6    each egg yolks

1    each egg white

1    each graham cracker pie crust, 9 inch

1    pint heavy whipping cream

2    tablespoons powdered sugar

1    each lime — grated

Preheat oven to 350°F. Place condensed milk, lime juice, sugar, and egg-yolks in to a medium mixing bowl. Mix together well. With a pastry brush, lightly brush egg white all over the inside of the pie shell. Bake for 5 minutes. When the pie shell is baked. Place the ingredients into the pie shell. Place in oven and bake for 30 minutes or until the middle is solid and nothing sticks to a tooth pick. Let cool before serving. Meanwhile, place heavy whipping cream in a mixing bowl. Mix on medium high, adding the powder sugar. Mix until firm peaks form. Place evenly on the top of the pie. Grate the lime on top of the whip cream.

NOTES: Real Lime Brand

Recipe By: N. Jay Sorensen, RD

Serving Size: 8 Preparation Time: 0:15

Categories: Vegetables

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1    bunch broccoli flowerets

1    medium purple onion — 1/4″ dice

½    cup bacon bits

½    cup raisins

¼    cup sunflower seeds

1    cup mayonnaise

2    tablespoons rice wine vinegar

3    tablespoon sugar

In a medium bowl combine broccoli, bacon bits, purple onion, raisins and sunflower seeds. Prepare dressing in a small bowl; mix together mayonnaise, vinegar, and sugar. Pour dressing over broccoli mixture and toss to coat. Cover and chill for 2-4 hours. Serve cold.

Recipe By: N. Jay Sorensen, RD

Serving Size: 4 Preparation Time: 0:30

Categories: Poultry

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8    each chicken thighs

salt and pepper

1    tablespoon rosemary sprigs — finely chopped

4    cloves garlic — finely chopped

2    each bay leaf

2    cups Chianti

½    cup all-purpose flour

¼    cup olive oil

2    medium onions — sliced 1/4-inch thick

3    cans diced tomatoes — drained

16    each black and/or green olives — pitted

2    tablespoons capers — drained and chopped

1    cup chicken stock

2    tablespoons basil leaves — thinly sliced

Season chicken with salt and pepper in a medium bowl. Add rosemary, garlic, bay leaf, and cover with wine. Marinate for 2 - 4 hours or overnight. Preheat oven to 350°F. Drain chicken and reserve marinade. Pat dry the chicken pieces and dust lightly with flour. Heat oil in a large Dutch oven over medium high heat. In batches, add chicken skin side down, cooking about 4 minutes on each side or until golden brown. Transfer to plate and repeat. Add onions, cooking until translucent, about 4 minutes. Reduce heat to medium low. Add tomatoes, olives, capers, chicken stock, chicken pieces, and reserved marinade. Bring to a boil. Bake uncovered in oven for 1 1/2 hours. Transfer chicken to large serving platter, cover with sauce, garnish with basil and serve.

Recipe By: N. Jay Sorensen, RD

Serving Size: 12 Preparation Time: 0:30

Categories: Rice, Potatoes and Beans

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2 ¼    pounds Idaho potatoes — peeled and sliced 1/8″ thick

1    pint whole milk

1    pint heavy cream

½    teaspoon salt

¼    teaspoon pepper

pinch nutmeg

6    ounces Gruyere cheese — grated

4    ounces Parmesan cheese — grated

4    ounces bread crumbs

3    ounces unsalted butter

In a large sauce pan, add the potatoes to the milk and bring to a boil. Simmer until the potatoes are par cooked. Meanwhile, in a separate sauce pan, heat the heavy cream just to a boil. Add the hot cream to the potato mixture. Season potatoes with salt, pepper, and nutmeg to taste. Butter a large casserole dish. Layer the potatoes, with the sauce, alternating the layers with the grated cheeses. Finish the top layer with the remaining cheese, bread crumbs, and dot remaining butter on top. Bake the gratin at 300 to 350°F, loosely covered, until the potatoes are cooked, about 30 to 45 minutes. Remove the cover and bake until the cheese is browned and a crust has formed.

Recipe By: N. Jay Sorensen, RD

Serving Size: 15 Preparation Time: 0:15

Categories: Meats

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7    pounds bone-in beef rid roast — external cap of fat removed

3    tablespoons seasoning salt — to taste

2    pounds rock salt — to cover

Before cooking the prime rib, bring the beef to room temperature. Usually 2 -3 hours.

Preheat the oven to 325°F. In a large roasting pan, add the rock salt to cover bottom of pan. Liberally, season the beef and place in the roaster. Cook the prime rib at 325°F for 1 to 1 1/2 hours or until it reaches an internal temperature of 110°F. Remove from the oven, cover lightly with aluminum foil, and allow to stand for 1 hour or until an internal temperature of 130°F.

NOTES: When cooking prime rib, it is important to allow the large piece of beef to rest to the desired internal temperature. The less done the better. For serving, cooking prime rib allows you serve medium well (end cuts), medium, and medium rare (center cuts) servings of prime rib.

Recipe By: N. Jay Sorensen, RD

Serving Size: 4 Preparation Time: 0:40

Categories: Rice, Potatoes and Beans

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1    tablespoon butter

1    medium onion — chopped

1    cup rice

2    cups chicken stock

10    ounces frozen spinach

In a medium sauce pan, melt butter, add onions, and sauté until tender. Add rice and stir. Add chicken stock and bring to the boil. Cover and simmer for 10 minutes. Add spinach; return to the boil, cover, and simmer until rice is just tender, about 15 minutes. Remove from heat and allow to stand for 5 minutes before serving.