Recipe Box - User contributions [en]

Dijon Mustard

2026-05-07T15:44:13Z

Silversunset:

__NOTOC__
Yields 2 cups of prepared mustard
==Ingredients==
* 1/2 cup brown mustard seeds
* 1/2 cup yellow mustard seeds
* 1/2 cup dry white wine
* 2/3 cup white wine vinegar
* 1 1/2 tsp salt
* 1/2 tsp white pepper
* 1-2 tsp brown sugar (optional)

==Directions==
# Add mustard seeds, salt, and pepper to a bowl
# Add wine and vinegar and mix
# Cover and let sit at room temperature at least 8-12 hours (Overnight is ideal) - the seeds will about double in size
# Blend mustard to desired consistency
# Taste, and add brown sugar if desired
# Cover, and let sit in the fridge 2-4 days to mellow (this removes the bitterness)
# Optional: Blend again, if you want to try and get it smoother.

==Notes==
* Brown mustard seeds are spicier, you can adjust the ratio of seeds to fit your desired spiciness level
* Can be used right away but letting it mellow in the fridge for a few days will improve the flavor (it will be very bitter at first, and should mellow after 4-5 days)
* Keep refrigerated, stores for a couple months.

[[Category:Recipes]]
[[Category:Dressing]]
[[Category:Condiments]]

Dijon Mustard

2026-05-07T15:43:27Z

Silversunset: /* Directions */

__NOTOC__
==Ingredients==
* 1/2 cup brown mustard seeds
* 1/2 cup yellow mustard seeds
* 1/2 cup dry white wine
* 2/3 cup white wine vinegar
* 1 1/2 tsp salt
* 1/2 tsp white pepper
* 1-2 tsp brown sugar (optional)

==Directions==
# Add mustard seeds, salt, and pepper to a bowl
# Add wine and vinegar and mix
# Cover and let sit at room temperature at least 8-12 hours (Overnight is ideal) - the seeds will about double in size
# Blend mustard to desired consistency
# Taste, and add brown sugar if desired
# Cover, and let sit in the fridge 2-4 days to mellow (this removes the bitterness)
# Optional: Blend again, if you want to try and get it smoother.

==Notes==
* Brown mustard seeds are spicier, you can adjust the ratio of seeds to fit your desired spiciness level
* Can be used right away but letting it mellow in the fridge for a few days will improve the flavor (it will be very bitter at first, and should mellow after 4-5 days)
* Keep refrigerated, stores for a couple months.

[[Category:Recipes]]
[[Category:Dressing]]
[[Category:Condiments]]

Cranberry Chutney

2026-05-07T15:41:37Z

Silversunset:

Yield: About 2.5 cups
==Ingredients==
* 1 1/2 tbsp Unsalted Butter or another neutral flavor oil
* 1 large shallot or 1/2 Sweet onion, diced
* 1 Cup Orange Juice
* 3/4 cup white sugar
* 12oz Package of cranberries, fresh or frozen
* 1/2 Cup Vinegar (Apple Cider for heavy apple flavor, White for just the acidic brightness)
* 1/2 raisins and/or chopped apricots
* 1/2 Cup peeled, diced apple
* 1/4 tsp each: ground Ginger, Cinnamon, 5-spice Powder
* 1 tbsp orange zest, about 1/4 large orange worth

==Directions==
* Melt butter in medium saucepan. Add onion or shallot and cook until at least translucent and tender. You can cook longer to caramelize if you'd like.
* Combine juice and sugar in the same saucepan. Bring to a boil over medium heat.
* Add remaining ingredients; return to a boil. Reduce heat and simmer 15 minutes or until apples are tender. Pour into a medium glass mixing bowl. Place a piece of plastic wrap directly on the sauce to prevent oxidization.
* Cool to room temperature and refrigerate overnight to allow flavors to blend and settle. Best served at room temperature.

[[Category:Holiday]]
[[Category:Condiments]]
[[Category:Recipes]]

Dijon Mustard

2026-05-05T20:34:47Z

Silversunset: /* Notes */

__NOTOC__
==Ingredients==
* 1/2 cup brown mustard seeds
* 1/2 cup yellow mustard seeds
* 1/2 cup dry white wine
* 2/3 cup white wine vinegar
* 1 1/2 tsp salt
* 1/2 tsp white pepper
* 1-2 tsp brown sugar (optional)

==Directions==
# Add mustard seeds, salt, and pepper to a bowl
# Add wine and vinegar and mix
# Cover with plastic wrap and let sit at room temperature at least 8-12 hours (Overnight is ideal) - the seeds will about double in size
# Blend mustard to desired consistency
# Taste, and add brown sugar if too bitter

==Notes==
* Brown mustard seeds are spicier, you can adjust the ratio of seeds to fit your desired spiciness level
* Can be used right away but letting it mellow in the fridge for a few days will improve the flavor (it will be very bitter at first, and should mellow after 4-5 days)
* Keep refrigerated, stores for a couple months.

[[Category:Recipes]]
[[Category:Dressing]]
[[Category:Condiments]]

Dijon Mustard

2026-05-02T21:03:39Z

Silversunset:

__NOTOC__
==Ingredients==
* 1/2 cup brown mustard seeds
* 1/2 cup yellow mustard seeds
* 1/2 cup dry white wine
* 2/3 cup white wine vinegar
* 1 1/2 tsp salt
* 1/2 tsp white pepper
* 1-2 tsp brown sugar (optional)

==Directions==
# Add mustard seeds, salt, and pepper to a bowl
# Add wine and vinegar and mix
# Cover with plastic wrap and let sit at room temperature at least 8-12 hours (Overnight is ideal) - the seeds will about double in size
# Blend mustard to desired consistency
# Taste, and add brown sugar if too bitter

==Notes==
* Brown mustard seeds are spicier, you can adjust the ratio of seeds to fit your desired spiciness level
* Can be used right away but letting it mellow in the fridge for a few days will improve the flavor
* Keep refrigerated, stores for a couple months.

[[Category:Recipes]]
[[Category:Dressing]]
[[Category:Condiments]]

Dijon Mustard

2026-05-02T20:56:55Z

Silversunset: /* Notes */

__NOTOC__
==Ingredients==
* 1/2 cup brown mustard seeds
* 1/2 cup yellow mustard seeds
* 1/2 cup dry white wine
* 2/3 cup white wine vinegar
* 1 1/2 tsp salt
* 1/2 tsp white pepper
* 1-2 tsp brown sugar (optional)

==Directions==
# Add mustard seeds, salt, and pepper to a bowl
# Add wine and vinegar and mix
# Cover with plastic wrap and refrigerate at least 8 hours (Overnight is ideal) - the seeds will about double in size
# Blend mustard to desired consistency
# Taste, and add brown sugar if too bitter

==Notes==
* Brown mustard seeds are spicier, you can adjust the ratio of seeds to fit your desired spiciness level
* Can be used right away but letting it mellow in the fridge for a few days will improve the flavor
* Keep refrigerated, stores for a couple months.

[[Category:Recipes]]
[[Category:Dressing]]
[[Category:Condiments]]

Category:Condiments

2026-05-02T20:56:20Z

Silversunset: Created blank page

Dijon Mustard

2026-05-02T20:56:06Z

Silversunset: Created page with "__NOTOC__ ==Ingredients== * 1/2 cup brown mustard seeds * 1/2 cup yellow mustard seeds * 1/2 cup dry white wine * 2/3 cup white wine vinegar * 1 1/2 tsp salt * 1/2 tsp white p..."

Mayonnaise

2026-05-02T20:56:01Z

Silversunset:

==Ingredients==
* 1 cup extra light olive oil
* 1 egg
* 1 TBSP Dijon mustard
* 2 TBSP lemon juice
* 1 tsp salt

==Directions==
# Add all ingredients to a 16oz jar and blend with an immersion blender.

== Notes ==
* You can use any oil you like as long as it is flavorless (or as close to flavorless as possible). Specifically don't use something like extra virgin olive oil or it will have the strong EVOO taste and nothing else
* You can substitute lemon juice with vinegar, but again you should aim for something light (white vinegar is probably best, bit apple cider vinegar tastes really good too).
* Include fresh dill, or other herbs for extra flavor

[[Category:Recipes]]
[[Category:Dressing]]
[[Category:Condiments]]

Cheesecake Dip

2025-12-28T18:36:48Z

Silversunset:

__NOTOC__
==Ingredients==
* 8oz cream cheese, softened
* 1/2 cup (1 stick) butter, softened
* 2 tsp vanilla extract
* 1 cup powdered sugar

==Directions==
# make sure the butter and cream cheese are softened - if you need to microwave the butter for 30s thats fine
# mix it all together with a hand mixer
# serve with graham crackers or pretzels

[[Category:Recipes]]
[[Category:Dessert]]

Cookie Dough Dip

2025-12-28T18:36:36Z

Silversunset:

__NOTOC__
==Ingredients==
* 8oz cream cheese, softened
* 1/2 cup (1 stick) butter, softened
* 1/4 cup brown sugar
* 1/3 cup sugar
* 2 tsp vanilla
* 1 cup mini chocolate chips

==Directions==
# make sure the butter and cream cheese are softened - if you need to microwave the butter for 30s that's fine
# mix it all together with a hand mixer
# serve with graham crackers or pretzels

[[Category:Recipes]]
[[Category:Dessert]]

Cookie Dough Dip

2025-12-28T18:34:57Z

Silversunset: Created page with "__NOTOC__ ==Ingredients== * 8oz cream cheese, softened * 1/2 cup (1 stick) butter, softened * 1/4 cup brown sugar * 1/3 cup sugar * 2 tsp vanilla * 1 cup mini chocolate chips..."

Cheesecake Dip

2025-12-28T18:34:10Z

Silversunset: Created page with "__NOTOC__ ==Ingredients== * 8oz cream cheese, softened * 1/2 cup (1 stick) butter, softened * 2 tsp vanilla extract * 1 cup powdered sugar ==Directions== # make sure the butt..."

Chili

2025-12-14T03:02:40Z

Silversunset: /* Seasoning Mix */

__NOTOC__
''This is absolutely a lazy recipe, using canned beans/tomatoes. If you want to go nuts and start with dried beans or DIY tomatoes more power to you :)''

==Ingredients==
====Seasoning Mix====
* 4 TBSP Chili Powder
* 3 TBSP Cumin
* 1.5 TBSP Curry powder
* 1 TBSP Garlic Powder
* 1 TBSP Onion Powder
* 1/2 TBSP Salt (reduce if too salty)
* 1/2 TBSP Cayenne Pepper (optional, for spice)

====Everything Else====
* 4 15oz cans of beans (any type is fine, I like to mix black, pinto, kidney, cannellini, etc)
* 2 28oz cans of petite diced tomatoes
* 1-1.5lb ground beef OR ground turkey (ground anything really)

==Directions==
# In a large pot cook the ground meat, making sure to break it up into small bits. Drain fat if desired.
# Drain and rinse all the beans
# Once the ground meat is cooked add in all the beans and the tomatoes, stir
# Add the seasoning mix, stir well
# Cover, and cook on medium for 1 hour, stirring periodically.
## Alternatively, you can put this in a crock pot / slow cooker for 4+ hours
## Alternatively, you can put it in an InstaPot , 35 minutes on high pressure. However this doesn't have a ton of liquid and the InstaPot tends to burn, so if you do add more liquid first.

[[Category:Beef]]
[[Category:Meat]]
[[Category:Crockpot]]

Roasted Turkey

2025-11-22T19:10:30Z

Silversunset: /* Prep Notes */

__NOTOC__
==Prep Notes==
* Turkey takes about one day per 4-5 lbs of turkey to thaw. A 16 lb turkey will take 4 days. Make sure its thawed by *Wednesday* for day-before prep.
** 25lb - Thursday
** 20lb - Friday
** 15lb - Saturday
** 10lb - Sunday
** 5lb - Monday
* Cook time (est) - Take out of the oven @150°F and rest 30 minutes, should be 165°F for safety
** 15 min /lb @ 325°F
** 13 min /lb @ 350°F
** 11 min /lb @ 400°F
** 10 min /lb @ 425°F

{| class="wikitable"
|-
! Est times
! 15min/lb<br />@325 deg
! 13min/lb<br />@350 deg
! 11min/lb<br />@400 deg
! 10min/lb<br />@425 deg
|-
| 25 lbs
| 6.25h
| 5.42h
| 4.58h
| 4.17h
|-
| 20 lbs
| 5h
| 4.33h
| 3.67h
| 3.33h
|-
| 15 lbs
| 3.75h
| 3.25h
| 2.75h
| 2.5h
|-
| 10 lbs
| 2.50h
| 2.17h
| 1.83h
| 1.67h
|-
| 5 lbs
| 1.25h
| 1.08h
| 0.92h
| 0.83h
|}

==Ingredients==
* Whole bird
* 1 cup softened butter (or duck fat)
* kosher salt
* 1 whole large lemon halved crosswise
* 2 whole large shallots, peeled and halved lengthwise
* 10-12 sprigs of thyme

==Directions==
===The Day Before===
# Remove the turkey giblets and neck, reserve.
# Line a baking sheet with aluminum foil and place a few layers of paper towels on top
# Pat the turkey skin dry and set the bird breast-side up on the baking sheet
# Season the outside of the skin with 2 tsp kosher salt, rubbing it in gently
# Return turkey (uncovered) to the fridge

===The Day Of===
# About 5 hours before you are ready to serve take the turkey out of the fridge. Let it sit at room temp for an hour.
# Preheat the oven to 350°F, set the rack to the lowest level.
# Carefully run your hands between the skin and flesh, separating the skin without tearing or removing it.
# Rub the butter / duck fat and 1/4 tsp of kosher salt under the turkey skin, coating the breast evenly.
# Sprinkle the outside of the skin with an additional 1/2 tsp salt.
# Transfer the turkey to a rack in a roasting pan.
# Stuff the turkey with the lemon, shallots, and thyme (keep 3 sprigs aside for the gravy).
# Roast at 350 for about 2 hours, until the deepest part of the breast registers 140°F
# Raise the heat to 425°F and add the reserved giblets and neck to the bottom of the roasting pan.
# Let cook until the turkey's skin is deep golden-brown and a thermometer into the deepest part of the breast registers 150°F
# Remove the bird and tent the breast loosely with foil. Let rest for 20-30 minutes
#* ''The temp of the turkey will continue to rise while it rests, reaching 165°F in about 30 minutes, which is the "safe" temp you want''

===Gravy===
# In a small bowl combine softened butter and flour, mashing and stirring with a fork until well combined and doughy
# Pour the turkey juices from the pan into a fat separator and set aside.
# In the still-warm roasting pan pour 2 cups of turkey stock and whisk with a metal whisk or wooden spoon, scraping up the browned bits
# Add the juice from the fat separator to the turkey stock mixture (discard the fat)
# Using a fine sieve, strain the turkey stock mixture into a medium saucepan (discard the solids)
# Set the saucepan over high heat and add the prepared butter/flour mixture whisking constantly and quickly until incorporated.
# Bring the gravy to a low boil, then reduce to a simmer and let cook until thickened, 2-4 minutes.
# Taste and add salt & black pepper to taste. Add 2-3 thyme sprigs
#* If too thick, thin with more turkey broth

[[Category:Recipes]]
[[Category:Holiday]]
[[Category:Meat]]

Roasted Turkey

2025-11-22T19:10:09Z

Silversunset: /* Prep Notes */

__NOTOC__
==Prep Notes==
* Turkey takes about one day per 4-5 lbs of turkey to thaw. A 16 lb turkey will take 4 days. Make sure its thawed by *Wednesday* for day-before prep.
** 25lb - Thursday
** 20lb - Friday
** 15lb - Saturday
** 10lb - Sunday
** 5lb - Monday
* Cook time (est) - Take out of the oven @150°F and rest 30 minutes, should be 165°F for safety
** 15 min /lb @ 325°F
** 13 min /lb @ 350°F
** 11 min /lb @ 400°F
** 10 min /lb @ 425°F

{| class="wikitable"
|-
! Est cook times
! 15min/lb<br />@325 deg
! 13min/lb<br />@350 deg
! 11min/lb<br />@400 deg
! 10min/lb<br />@425 deg
|-
| 25 lbs
| 6.25h
| 5.42h
| 4.58h
| 4.17h
|-
| 20 lbs
| 5h
| 4.33h
| 3.67h
| 3.33h
|-
| 15 lbs
| 3.75h
| 3.25h
| 2.75h
| 2.5h
|-
| 10 lbs
| 2.50h
| 2.17h
| 1.83h
| 1.67h
|-
| 5 lbs
| 1.25h
| 1.08h
| 0.92h
| 0.83h
|}

==Ingredients==
* Whole bird
* 1 cup softened butter (or duck fat)
* kosher salt
* 1 whole large lemon halved crosswise
* 2 whole large shallots, peeled and halved lengthwise
* 10-12 sprigs of thyme

==Directions==
===The Day Before===
# Remove the turkey giblets and neck, reserve.
# Line a baking sheet with aluminum foil and place a few layers of paper towels on top
# Pat the turkey skin dry and set the bird breast-side up on the baking sheet
# Season the outside of the skin with 2 tsp kosher salt, rubbing it in gently
# Return turkey (uncovered) to the fridge

===The Day Of===
# About 5 hours before you are ready to serve take the turkey out of the fridge. Let it sit at room temp for an hour.
# Preheat the oven to 350°F, set the rack to the lowest level.
# Carefully run your hands between the skin and flesh, separating the skin without tearing or removing it.
# Rub the butter / duck fat and 1/4 tsp of kosher salt under the turkey skin, coating the breast evenly.
# Sprinkle the outside of the skin with an additional 1/2 tsp salt.
# Transfer the turkey to a rack in a roasting pan.
# Stuff the turkey with the lemon, shallots, and thyme (keep 3 sprigs aside for the gravy).
# Roast at 350 for about 2 hours, until the deepest part of the breast registers 140°F
# Raise the heat to 425°F and add the reserved giblets and neck to the bottom of the roasting pan.
# Let cook until the turkey's skin is deep golden-brown and a thermometer into the deepest part of the breast registers 150°F
# Remove the bird and tent the breast loosely with foil. Let rest for 20-30 minutes
#* ''The temp of the turkey will continue to rise while it rests, reaching 165°F in about 30 minutes, which is the "safe" temp you want''

===Gravy===
# In a small bowl combine softened butter and flour, mashing and stirring with a fork until well combined and doughy
# Pour the turkey juices from the pan into a fat separator and set aside.
# In the still-warm roasting pan pour 2 cups of turkey stock and whisk with a metal whisk or wooden spoon, scraping up the browned bits
# Add the juice from the fat separator to the turkey stock mixture (discard the fat)
# Using a fine sieve, strain the turkey stock mixture into a medium saucepan (discard the solids)
# Set the saucepan over high heat and add the prepared butter/flour mixture whisking constantly and quickly until incorporated.
# Bring the gravy to a low boil, then reduce to a simmer and let cook until thickened, 2-4 minutes.
# Taste and add salt & black pepper to taste. Add 2-3 thyme sprigs
#* If too thick, thin with more turkey broth

[[Category:Recipes]]
[[Category:Holiday]]
[[Category:Meat]]

Roasted Turkey

2025-11-22T18:58:32Z

Silversunset:

__NOTOC__
==Prep Notes==
* Turkey takes about one day per 4-5 lbs of turkey to thaw. A 16 lb turkey will take 4 days. Make sure its thawed by *Wednesday* for day-before prep.
** 25lb - Thursday
** 20lb - Friday
** 15lb - Saturday
** 10lb - Sunday
** 5lb - Monday
* Cook time (est) - Take out of the oven @150°F and rest 30 minutes, should be 165°F for safety
** 15 min /lb @ 325°F
** 13 min /lb @ 350°F
** 11 min /lb @ 400°F
** 10 min /lb @ 425°F
{| class="wikitable"
|-
!
! 15min/lb<br />@325 deg
! 13min/lb<br />@350 deg
! 11min/lb<br />@400 deg
! 10min/lb<br />@425 deg
|-
| 25 lbs
| 6.25h
| 5.42h
| 4.58h
| 4.17h
|-
| 20 lbs
| 5h
| 4.33h
| 3.67h
| 3.33h
|-
| 15 lbs
| 3.75h
| 3.25h
| 2.75h
| 2.5h
|-
| 10 lbs
| 2.50h
| 2.17h
| 1.83h
| 1.67h
|-
| 5 lbs
| 1.25h
| 1.08h
| 0.92h
| 0.83h
|}

==Ingredients==
* Whole bird
* 1 cup softened butter (or duck fat)
* kosher salt
* 1 whole large lemon halved crosswise
* 2 whole large shallots, peeled and halved lengthwise
* 10-12 sprigs of thyme

==Directions==
===The Day Before===
# Remove the turkey giblets and neck, reserve.
# Line a baking sheet with aluminum foil and place a few layers of paper towels on top
# Pat the turkey skin dry and set the bird breast-side up on the baking sheet
# Season the outside of the skin with 2 tsp kosher salt, rubbing it in gently
# Return turkey (uncovered) to the fridge

===The Day Of===
# About 5 hours before you are ready to serve take the turkey out of the fridge. Let it sit at room temp for an hour.
# Preheat the oven to 350°F, set the rack to the lowest level.
# Carefully run your hands between the skin and flesh, separating the skin without tearing or removing it.
# Rub the butter / duck fat and 1/4 tsp of kosher salt under the turkey skin, coating the breast evenly.
# Sprinkle the outside of the skin with an additional 1/2 tsp salt.
# Transfer the turkey to a rack in a roasting pan.
# Stuff the turkey with the lemon, shallots, and thyme (keep 3 sprigs aside for the gravy).
# Roast at 350 for about 2 hours, until the deepest part of the breast registers 140°F
# Raise the heat to 425°F and add the reserved giblets and neck to the bottom of the roasting pan.
# Let cook until the turkey's skin is deep golden-brown and a thermometer into the deepest part of the breast registers 150°F
# Remove the bird and tent the breast loosely with foil. Let rest for 20-30 minutes
#* ''The temp of the turkey will continue to rise while it rests, reaching 165°F in about 30 minutes, which is the "safe" temp you want''

===Gravy===
# In a small bowl combine softened butter and flour, mashing and stirring with a fork until well combined and doughy
# Pour the turkey juices from the pan into a fat separator and set aside.
# In the still-warm roasting pan pour 2 cups of turkey stock and whisk with a metal whisk or wooden spoon, scraping up the browned bits
# Add the juice from the fat separator to the turkey stock mixture (discard the fat)
# Using a fine sieve, strain the turkey stock mixture into a medium saucepan (discard the solids)
# Set the saucepan over high heat and add the prepared butter/flour mixture whisking constantly and quickly until incorporated.
# Bring the gravy to a low boil, then reduce to a simmer and let cook until thickened, 2-4 minutes.
# Taste and add salt & black pepper to taste. Add 2-3 thyme sprigs
#* If too thick, thin with more turkey broth

[[Category:Recipes]]
[[Category:Holiday]]
[[Category:Meat]]

Roasted Turkey

2025-11-22T18:55:31Z

Silversunset:

__NOTOC__
==Prep Notes==
* Turkey takes about one day per 4-5 lbs of turkey to thaw. A 16 lb turkey will take 4 days. Make sure its thawed by *Wednesday* for day-before prep.
** 25lb - Thursday
** 20lb - Friday
** 15lb - Saturday
** 10lb - Sunday
* Cook time (est) - Take out of the oven @150°F and rest 30 minutes, should be 165°F for safety
** 15 min /lb @ 325°F
** 13 min /lb @ 350°F
** 11 min /lb @ 400°F
** 10 min /lb @ 425°F
{| class="wikitable"
|-
!
! 15m/lb<br />@325 deg
! 13m/lb<br />@350 deg
! 11m/lb<br />@400 deg
! 10m/lb<br />@425 deg
|-
| 25 lbs
| 6.25h
| 5.42h
| 4.58h
| 4.17h
|-
| 20 lbs
| 5h
| 4.33h
| 3.67h
| 3.33h
|-
| 15 lbs
| 3.75h
| 3.25h
| 2.75h
| 2.5h
|-
| 10 lbs
| 2.50h
| 2.17h
| 1.83h
| 1.67h
|}

==Ingredients==
* Whole bird
* 1 cup softened butter (or duck fat)
* kosher salt
* 1 whole large lemon halved crosswise
* 2 whole large shallots, peeled and halved lengthwise
* 10-12 sprigs of thyme

==Directions==
===The Day Before===
# Remove the turkey giblets and neck, reserve.
# Line a baking sheet with aluminum foil and place a few layers of paper towels on top
# Pat the turkey skin dry and set the bird breast-side up on the baking sheet
# Season the outside of the skin with 2 tsp kosher salt, rubbing it in gently
# Return turkey (uncovered) to the fridge

===The Day Of===
# About 5 hours before you are ready to serve take the turkey out of the fridge. Let it sit at room temp for an hour.
# Preheat the oven to 350°F, set the rack to the lowest level.
# Carefully run your hands between the skin and flesh, separating the skin without tearing or removing it.
# Rub the butter / duck fat and 1/4 tsp of kosher salt under the turkey skin, coating the breast evenly.
# Sprinkle the outside of the skin with an additional 1/2 tsp salt.
# Transfer the turkey to a rack in a roasting pan.
# Stuff the turkey with the lemon, shallots, and thyme (keep 3 sprigs aside for the gravy).
# Roast at 350 for about 2 hours, until the deepest part of the breast registers 140°F
# Raise the heat to 425°F and add the reserved giblets and neck to the bottom of the roasting pan.
# Let cook until the turkey's skin is deep golden-brown and a thermometer into the deepest part of the breast registers 150°F
# Remove the bird and tent the breast loosely with foil. Let rest for 20-30 minutes
#* ''The temp of the turkey will continue to rise while it rests, reaching 165°F in about 30 minutes, which is the "safe" temp you want''

===Gravy===
# In a small bowl combine softened butter and flour, mashing and stirring with a fork until well combined and doughy
# Pour the turkey juices from the pan into a fat separator and set aside.
# In the still-warm roasting pan pour 2 cups of turkey stock and whisk with a metal whisk or wooden spoon, scraping up the browned bits
# Add the juice from the fat separator to the turkey stock mixture (discard the fat)
# Using a fine sieve, strain the turkey stock mixture into a medium saucepan (discard the solids)
# Set the saucepan over high heat and add the prepared butter/flour mixture whisking constantly and quickly until incorporated.
# Bring the gravy to a low boil, then reduce to a simmer and let cook until thickened, 2-4 minutes.
# Taste and add salt & black pepper to taste. Add 2-3 thyme sprigs
#* If too thick, thin with more turkey broth

[[Category:Recipes]]
[[Category:Holiday]]
[[Category:Meat]]

Roasted Turkey

2025-11-22T18:22:39Z

Silversunset: /* Prep Notes */

__NOTOC__
==Prep Notes==
* Turkey takes about one day per 4-5 lbs of turkey to thaw. A 16 lb turkey will take 4 days. Make sure its thawed by *Wednesday* for day-before prep.
** 25lb - Thursday
** 20lb - Friday
** 15lb - Saturday
** 10lb - Sunday
* Cook time (est) - Take out of the oven @150°F and rest 30 minutes, should be 165°F for safety
** 15 min /lb @ 325°F
** 13 min /lb @ 350°F
** 11 min /lb @ 400°F
** 10 min /lb @ 425°F

==Ingredients==
* Whole bird
* 1 cup softened butter (or duck fat)
* kosher salt
* 1 whole large lemon halved crosswise
* 2 whole large shallots, peeled and halved lengthwise
* 10-12 sprigs of thyme

==Directions==
===The Day Before===
# Remove the turkey giblets and neck, reserve.
# Line a baking sheet with aluminum foil and place a few layers of paper towels on top
# Pat the turkey skin dry and set the bird breast-side up on the baking sheet
# Season the outside of the skin with 2 tsp kosher salt, rubbing it in gently
# Return turkey (uncovered) to the fridge

===The Day Of===
# About 5 hours before you are ready to serve take the turkey out of the fridge. Let it sit at room temp for an hour.
# Preheat the oven to 350°F, set the rack to the lowest level.
# Carefully run your hands between the skin and flesh, separating the skin without tearing or removing it.
# Rub the butter / duck fat and 1/4 tsp of kosher salt under the turkey skin, coating the breast evenly.
# Sprinkle the outside of the skin with an additional 1/2 tsp salt.
# Transfer the turkey to a rack in a roasting pan.
# Stuff the turkey with the lemon, shallots, and thyme (keep 3 sprigs aside for the gravy).
# Roast at 350 for about 2 hours, until the deepest part of the breast registers 140°F
# Raise the heat to 425°F and add the reserved giblets and neck to the bottom of the roasting pan.
# Let cook until the turkey's skin is deep golden-brown and a thermometer into the deepest part of the breast registers 150°F
# Remove the bird and tent the breast loosely with foil. Let rest for 20-30 minutes
#* ''The temp of the turkey will continue to rise while it rests, reaching 165°F in about 30 minutes, which is the "safe" temp you want''

===Gravy===
# In a small bowl combine softened butter and flour, mashing and stirring with a fork until well combined and doughy
# Pour the turkey juices from the pan into a fat separator and set aside.
# In the still-warm roasting pan pour 2 cups of turkey stock and whisk with a metal whisk or wooden spoon, scraping up the browned bits
# Add the juice from the fat separator to the turkey stock mixture (discard the fat)
# Using a fine sieve, strain the turkey stock mixture into a medium saucepan (discard the solids)
# Set the saucepan over high heat and add the prepared butter/flour mixture whisking constantly and quickly until incorporated.
# Bring the gravy to a low boil, then reduce to a simmer and let cook until thickened, 2-4 minutes.
# Taste and add salt & black pepper to taste. Add 2-3 thyme sprigs
#* If too thick, thin with more turkey broth

[[Category:Recipes]]
[[Category:Holiday]]
[[Category:Meat]]

Lasagna

2025-09-18T12:35:45Z

Silversunset:

__NOTOC__
== Ingredients ==
=== Cheese Filling ===
* 15oz ricotta cheese (~2 cups)
* 1 large egg
* 2 cups mozzarella cheese, grated
* 3/4 cups Parmesan cheese, grated
* 2 tsp italian seasoning
* 1/2 tsp salt
* 1/4 tsp pepper
=== Meat Sauce ===
* 1 tbsp olive oil
* 1 yellow onion, finely diced
* 3/4 lbs ground beef
* 3/4 lbs ground italian sausage
* 3 cloves garlic, minced
* 1/2 cup chicken broth
* 40oz marinara sauce
* 1 tbsp tomato paste
=== Noodles / topping ===
* 12 lasagna noodles, plus extra for breakage
* 2.5 cups mozzarella cheese

== Directions ==
# Prep cheese filling
## Combine cheese filling ingredients in a medium bowl and set aside
# Prep meat sauce
## Heat olive oil over medium heat and add the diced onions. Cook about 10 minutes until softened
## Add ground beef & sausage, break up into tiny bits to cook through. Add garlic for the last minute of cooking. Drain excess grease
## Add chicken broth to deglaze the pot.
## Add marinara sauce & tomato paste. Bring to a boil then reduce to a simmer.
## Cover partially and let simmer ~8 minutes
# Prep noodles
## boil a large pot of salted water
## once a rapid boil is reached cook the noodles to al-dente (follow package instructions)
## gently stir while cooking to prevent sticking but do not break them
## Drain and rinse with cold water until completely cooled
## lay noodles flat on wax or parchment paper
# Assemble
## Spread 1 cup of meat sauce on the bottom of a 9 x 13-inch casserole dish. Next, add 4 lasagna noodles, overlapping them if needed.
## Spread 1/3 of the ricotta cheese mixture over the noodles, followed by about 1 ½ cups of meat sauce.
## Top with 4 more lasagna noodles, 1/3 of the ricotta cheese mixture, 1 ½ cups meat sauce.
## Finish with 4 more lasagna noodles, the rest of the ricotta mixture, and the rest of the meat sauce.
## Top with 2 ½ cups of Mozzarella cheese.
## Spray foil with nonstick cooking spray and place it spray-side-down on top of the baking dish to prevent the cheese from sticking to it.
# Finish
## If finishing immediately: Bake at 375F for 35 minutes covered. Then remove foil, and bake another 10 minutes uncovered
## If finishing later: Cover and refrigerate. When ready - Bake at 375F for 45 minutes covered. Then remove foil, and bake another 10 minutes uncovered (the extra time is because its cold)

[[Category:Recipes]]
[[Category:Beef]]
[[Category:Meat]]
[[Category:Sausage]]

Lemon Squares

2025-09-17T04:10:41Z

Silversunset: Created page with "__NOTOC__ == Ingredients == === Base === * 1/2 cup butter, softened * 1/4 cup powdered sugar * 1 cup flour * 1 pinch salt === Filling === * 2 large eggs * 1 cup granulated su..."

__NOTOC__
== Ingredients ==
=== Base ===
* 1/2 cup butter, softened
* 1/4 cup powdered sugar
* 1 cup flour
* 1 pinch salt

=== Filling ===
* 2 large eggs
* 1 cup granulated sugar
* 1/2 tsp baking powder
* 3 tbsp lemon juice
* 1 pinch salt
* zest of a lemon (~1 tbsp)

== Directions ==
# Pre-heat oven to 350F. Lightly grease and flour an 8×8 inch square cake pan or line with parchment paper.
# Shortbread base
## In a medium bowl, beat on medium speed the butter and powdered sugar until combined
## Add the flour and beat again until a soft dough forms (approximately 1 1/2 minutes).
## Pat evenly onto the bottom of the prepared baking pan.
## Bake 18-20 minutes.
## Remove from oven, but leave it on, let the crust cool before adding the filling.
# Lemon Filling
## In a medium bowl beat together eggs, granulated sugar, baking powder, fresh lemon juice, pinch of salt and zest.
## Pour over the cooled crust (not hot) baked crust and return to the oven for 20-25 minutes (until the center is set).
# Cool in the pan, then refrigerate fully prior to cutting (they will fall apart if not fully set in the fridge, overnight is best)
# cut into squares and dust with powdered sugar

[[Category:Recipes]]
[[Category:Dessert]]

Lasagna

2025-09-17T04:05:23Z

Silversunset: Created page with "__NOTOC__ == Ingredients == === Cheese Filling === * 15oz ricotta cheese (~2 cups) * 1 large egg * 2 cups mozzarella cheese, grated * 3/4 cups Parmesan cheese, grated * 2 tsp..."

__NOTOC__
== Ingredients ==
=== Cheese Filling ===
* 15oz ricotta cheese (~2 cups)
* 1 large egg
* 2 cups mozzarella cheese, grated
* 3/4 cups Parmesan cheese, grated
* 2 tsp italian seasoning
* 1/2 tsp salt
* 1/4 tsp pepper
=== Meat Sauce ===
* 1 tbsp olive oil
* 1 yellow onion, finely diced
* 3/4 lbs ground beef
* 3/4 lbs ground italian sausage
* 3 cloves garlic, minced
* 1/2 cup chicken broth
* 40oz marinara sauce
* 1 tbsp tomato paste
=== Noodles / topping ===
* 12 lasagna noodles, plus extra for breakage
* 2.5 cups mozzarella cheese

== Directions ==
# Prep cheese filling
## Combine cheese filling ingredients in a medium bowl and set aside
# Prep meat sauce
## Heat olive oil over medium heat and add the diced onions. Cook about 10 minutes until softened
## Add ground beef & sausage, break up into tiny bits to cook through. Add garlic for the last minute of cooking. Drain excess grease
## Add chicken broth to deglaze the pot.
## Add marinara sauce & tomato paste. Bring to a boil then reduce to a simmer.
## Cover partially and let simmer ~8 minutes
# Prep noodles
## boil a large pot of salted water
## once a rapid boil is reached cook the noodles to al-dente (follow package instructions)
## gently stir while cooking to prevent sticking but do not break them
## Drain and rinse with cold water until completely cooled
## lay noodles flat on wax or parchment paper
# Assemble
## Spread 1 cup of meat sauce on the bottom of a 9 x 13-inch casserole dish. Next, add 4 lasagna noodles, overlapping them if needed.
## Spread 1/3 of the ricotta cheese mixture over the noodles, followed by about 1 ½ cups of meat sauce.
## Top with 4 more lasagna noodles, 1/3 of the ricotta cheese mixture, 1 ½ cups meat sauce.
## Finish with 4 more lasagna noodles, the rest of the ricotta mixture, and the rest of the meat sauce.
## Top with 2 ½ cups of Mozzarella cheese.
## Spray foil with nonstick cooking spray and place it spray-side-down on top of the baking dish to prevent the cheese from sticking to it.
# Bake for 35 minutes covered.
# Remove foil, and bake another 10 minutes uncovered

[[Category:Recipes]]
[[Category:Beef]]
[[Category:Meat]]
[[Category:Sausage]]

Hummus

2025-08-26T16:38:29Z

Silversunset: Created page with "__NOTOC__ ==Ingredients== * 1 15oz can garbanzo beans * 1/4 cup sesame tahini * 2 tbsp olive oil * 2 tbsp lemon juice * salt * cumin ==Directions== # blend in a food processo..."

__NOTOC__
==Ingredients==
* 1 15oz can garbanzo beans
* 1/4 cup sesame tahini
* 2 tbsp olive oil
* 2 tbsp lemon juice
* salt
* cumin

==Directions==
# blend in a food processor until smooth

[[Category:Recipes]]
[[Category:Dips]]
[[Category:Spreads]]

Cornbread (sweet)

2025-06-19T02:36:29Z

Silversunset: Created page with "__NOTOC__ == Ingredients == * 1 cup all purpose flour * 1 cup cornmeal (fine ground) * 2/3 cup sugar * 1 tsp salt * 1 1/2 tsp baking powder * 1/3 cup melted butter * 1 egg * 1..."

__NOTOC__
== Ingredients ==
* 1 cup all purpose flour
* 1 cup cornmeal (fine ground)
* 2/3 cup sugar
* 1 tsp salt
* 1 1/2 tsp baking powder
* 1/3 cup melted butter
* 1 egg
* 1 cup milk

== Directions ==
# preheat oven to 400°
# butter or grease a 9" round cake pan
# mix all dry ingredients in a large bowl
# add butter, eggs, milk and whisk until combined
# pour into pan, bake for 25-30 minutes until top is golden
# allow to cool, slice into wedges, and serve!

[[Category:Recipes]]
[[Category:Bread]]

Ranch Dressing Mix

2025-06-01T00:32:14Z

Silversunset: Created page with "== Ingredients == * 8 TBSP dry buttermilk powder * 3 TBSP dried parsley * 1 TBSP granulated garlic * 1 TBSP granulated onion * 1 TBSP dried dill * 1 tbsp dried chives * 1 tbsp..."

== Ingredients ==
* 8 TBSP dry buttermilk powder
* 3 TBSP dried parsley
* 1 TBSP granulated garlic
* 1 TBSP granulated onion
* 1 TBSP dried dill
* 1 tbsp dried chives
* 1 tbsp salt

== Directions ==
# mix all ingredients together

== Addons ==
* To make ranch dip, mix 1 tbsp mix with 8 oz sour cream
* To make ranch dressing, mix 1 tbsp mix with 1/2 cup mayo and 1/2 cup whole milk

[[Category:Recipes]]
[[Category:Dressing]]

Shepherds Pie

2025-05-15T15:49:47Z

Silversunset: Created page with "__NOTOC__ ==Ingredients== ===Filling=== * Olive oil * 1lb ground beef * 2 tsp parsley * 2 tsp rosemary * 1 tps thyme * salt and pepper * Garlic * 2 tbsp flour * 2 tbsp tomato..."

__NOTOC__
==Ingredients==
===Filling===
* Olive oil
* 1lb ground beef
* 2 tsp parsley
* 2 tsp rosemary
* 1 tps thyme
* salt and pepper
* Garlic
* 2 tbsp flour
* 2 tbsp tomato paste
* 1 cup beef broth
* 1 cup mixed frozen peas & carrots
* 1/2 cup frozen corn

===Topping===
* 1.5-2lbs potatoes (peeled and cubed)
* 8 tbsp unsalted butter
* 1/3 cup half & half
* 1/2 tsp garlic powder
* 1/2 tsp salt
* 1/4 tps black pepper
* 1/4 cup parmesan cheese (optional)

==Directions==
===Topping===
# Boil the potatoes until soft
# Drain and let rest to evaporate any remaining liquid
# add butter, half & half, garlic powder, salt, pepper, and mash
#* If adding cheese, add at this step and stir to combine
===Filling===
# Add oil to a large skillet and heat.
# Sautee onions for about 5 minutes
# Add ground beef and break apart.
# Add parsley, rosemary, thyme, salt, and pepper. Stir, and cook until meat is browned
# Add garlic and cook for an additional minute
# Add flour and tomato paste. Stir until well incorporated and no clumps remain
# Add broth & frozen veggies. Bring to a boil and then reduce to a simmer for 5ish minutes
==Assembly==
# Pour the meat mixture into a 9x9 baking dish, spread into an even layer
# Spoon potatoes on top and spread evenly
# Bake uncovered 25-30 minutes

Creamy Mushroom Soup

2025-03-10T12:37:44Z

Silversunset: Created page with "Everything is measured with your heart, this is just a starting point. ==Ingredients== * 1 stick unsalted butter * 2 carrots * 3 stalks celery * 1 onion * 3/4 cup flour * 4..."

Everything is measured with your heart, this is just a starting point.

==Ingredients==
* 1 stick unsalted butter
* 2 carrots
* 3 stalks celery
* 1 onion
* 3/4 cup flour
* 4 cups (1 quart) half & half
* 4 cups (1 quart) unsalted chicken stock / broth (could use veggie if you wanted)
* 3 packages fancy mushrooms (oyster, shiitake, whatever looks good)
* 1-2 packages button or baby bella mushrooms
* Salt & Pepper to taste
* Poultry seasoning

==Directions==
# Cut the carrot, onion, celery, and mushrooms to the desired size
#* I like to put the carrot, onion, and celery into a food processor and get them super small
#* I also like to do half the mushrooms super small, and the other half just roughly chopped into chunks
# melt the butter and sautee veggie mixture until soft (including mushrooms)
# Sprinkle the flour over the mixture, stirring to combine. Cook 1-2 minutes
# Mix in the half & half and broth and stir well
# Bring to a boil and then turn down to medium
# Simmer on medium (stirring pretty frequently to prevent burning) for 10-15 minutes.
# Add salt, pepper, and poultry seasoning to taste

[[Category:Recipes]]
[[Category:Soup]]

Broccoli Cheddar Soup

2025-02-14T18:59:08Z

Silversunset:

__NOTOC__
This recipe makes 3 quart containers + a pint jar. That means 7 pint-jars of soup for tasty drinking.

==Ingredients==
* 1 stick unsalted butter
* 1 medium finely chopped onion
* 1/2 cup flour
* 4 cups (1 quart) half & half
* 4 cups (1 quart) unsalted chicken stock / broth (could use veggie if you wanted)
* 16 oz (1 lb) broccoli, chopped into bite-sized bits
* 16 oz (1 lb) grated cheddar
* [Optional] 1 large grated carrot
* Salt & Pepper to taste

==Directions==
# melt the butter and sautee the onions in the butter until soft.
# Sprinkle the flour over the mixture, stirring to combine. Cook 1-2 minutes
# Mix in the half & half and broth and stir well to mix up the onion/flour/butter mixture
# Bring to a boil and then turn down to medium
# Add in the broccoli (& optional carrot) and cook until its basically falling apart, stirring frequently (it will burn on the bottom otherwise). About 20-30 minutes.
# Add in grated cheese, and stir to fully combine / melt
# Add salt/pepper to taste

[[Category:Recipes]]
[[Category:Soup]]

Broccoli Cheddar Soup

2025-02-14T17:41:35Z

Silversunset: Created page with "__NOTOC__ Technically makes 12 servings. Technically. ==Ingredients== * 1 stick unsalted butter * 1 medium finely chopped onion * 1/2 cup flour * 4 cups (1 quart) half & half..."

__NOTOC__
Technically makes 12 servings. Technically.

==Ingredients==
* 1 stick unsalted butter
* 1 medium finely chopped onion
* 1/2 cup flour
* 4 cups (1 quart) half & half
* 4 cups (1 quart) unsalted chicken stock / broth (could use veggie if you wanted)
* 16 oz (1 lb) broccoli, chopped into bite-sized bits
* 16 oz (1 lb) grated cheddar
* [Optional] 1 large grated carrot
* Salt & Pepper to taste

==Directions==
# melt the butter and sautee the onions in the butter until soft.
# Sprinkle the flour over the mixture, stirring to combine. Cook 1-2 minutes
# Mix in the half & half and broth and stir well to mix up the onion/flour/butter mixture
# Bring to a boil and then turn down to medium
# Add in the broccoli (& optional carrot) and cook until its basically falling apart, stirring frequently (it will burn on the bottom otherwise). About 20-30 minutes.
# Add in grated cheese, and stir to fully combine / melt
# Add salt/pepper to taste

[[Category:Recipes]]
[[Category:Soup]]

Roasted Turkey

2024-11-27T22:31:31Z

Silversunset: /* Prep Notes */

__NOTOC__
==Prep Notes==
* Turkey takes about one day per 4-5 lbs of turkey to thaw. A 16 lb turkey will take 4 days. Make sure its thawed by *Wednesday* for day-before prep.
** 20lb - Friday
** 15lb - Saturday
** 10lb - Sunday
* Cook time (est) - Take out of the oven @150°F and rest 30 minutes, should be 165°F for safety
** 15 min /lb @ 325°F
** 13 min /lb @ 350°F
** 11 min /lb @ 400°F
** 10 min /lb @ 425°F

==Ingredients==
* Whole bird
* 1 cup softened butter (or duck fat)
* kosher salt
* 1 whole large lemon halved crosswise
* 2 whole large shallots, peeled and halved lengthwise
* 10-12 sprigs of thyme

==Directions==
===The Day Before===
# Remove the turkey giblets and neck, reserve.
# Line a baking sheet with aluminum foil and place a few layers of paper towels on top
# Pat the turkey skin dry and set the bird breast-side up on the baking sheet
# Season the outside of the skin with 2 tsp kosher salt, rubbing it in gently
# Return turkey (uncovered) to the fridge

===The Day Of===
# About 5 hours before you are ready to serve take the turkey out of the fridge. Let it sit at room temp for an hour.
# Preheat the oven to 350°F, set the rack to the lowest level.
# Carefully run your hands between the skin and flesh, separating the skin without tearing or removing it.
# Rub the butter / duck fat and 1/4 tsp of kosher salt under the turkey skin, coating the breast evenly.
# Sprinkle the outside of the skin with an additional 1/2 tsp salt.
# Transfer the turkey to a rack in a roasting pan.
# Stuff the turkey with the lemon, shallots, and thyme (keep 3 sprigs aside for the gravy).
# Roast at 350 for about 2 hours, until the deepest part of the breast registers 140°F
# Raise the heat to 425°F and add the reserved giblets and neck to the bottom of the roasting pan.
# Let cook until the turkey's skin is deep golden-brown and a thermometer into the deepest part of the breast registers 150°F
# Remove the bird and tent the breast loosely with foil. Let rest for 20-30 minutes
#* ''The temp of the turkey will continue to rise while it rests, reaching 165°F in about 30 minutes, which is the "safe" temp you want''

===Gravy===
# In a small bowl combine softened butter and flour, mashing and stirring with a fork until well combined and doughy
# Pour the turkey juices from the pan into a fat separator and set aside.
# In the still-warm roasting pan pour 2 cups of turkey stock and whisk with a metal whisk or wooden spoon, scraping up the browned bits
# Add the juice from the fat separator to the turkey stock mixture (discard the fat)
# Using a fine sieve, strain the turkey stock mixture into a medium saucepan (discard the solids)
# Set the saucepan over high heat and add the prepared butter/flour mixture whisking constantly and quickly until incorporated.
# Bring the gravy to a low boil, then reduce to a simmer and let cook until thickened, 2-4 minutes.
# Taste and add salt & black pepper to taste. Add 2-3 thyme sprigs
#* If too thick, thin with more turkey broth

[[Category:Recipes]]
[[Category:Holiday]]
[[Category:Meat]]

Roasted Turkey

2024-11-27T12:26:45Z

Silversunset: /* Prep Notes */

__NOTOC__
==Prep Notes==
Turkey takes about one day per 4-5 lbs of turkey to thaw. A 16 lb turkey will take 4 days.

{| class="wikitable sortable" style="width: 100%;"
|+Thaw Time - AKA When to put the turkey in the fridge
!Thursday
!Friday
!Saturday
!Sunday
!Monday
!Tuesday
!Wednesday
!Thursday
|-
|
| 20lbs
| 15lbs
| 10lbs
|
|
|
|Thanksgiving
|-
|}

{| class="wikitable sortable" style="width: 100%;"
|+Cook time (est)
!Time/lbs
!Temp
!10lbs
!11lbs
!12lbs
!13lbs
!14lbs
!15lbs
!16lbs
!17lbs
!18lbs
!19lbs
!20lbs
|-
| 15 min || 325°F || 2.5 hrs || 2.75 hrs || 3 hrs || 3.25 hrs || 3.5 hrs || 3.75 hrs || 4 hrs || 4.25 hrs || 4.5 hrs || 4.75 hrs || 5 hrs
|-
| 13 min || 350°F || 2.17 hrs || 2.38 hrs || 2.6 hrs || 2.82 hrs || 3.03 hrs || 3.25 hrs || 3.47 hrs || 3.68 hrs || 3.9 hrs || 4.12 hrs || 4.33 hrs
|-
| 11 min || 400°F || 1.83 hrs || 2.02 hrs || 2.2 hrs || 2.38 hrs || 2.57 hrs || 2.75 hrs || 2.93 hrs || 3.12 hrs || 3.3 hrs || 3.48 hrs || 3.67 hrs
|-
| 10 min || 425°F || 1.67 hrs || 1.83 hrs || 2 hrs || 2.17 hrs || 2.33 hrs || 2.5 hrs || 2.67 hrs || 2.83 hrs || 3 hrs || 3.17 hrs || 3.33 hrs
|-
|}

==Ingredients==
* Whole bird
* 1 cup softened butter (or duck fat)
* kosher salt
* 1 whole large lemon halved crosswise
* 2 whole large shallots, peeled and halved lengthwise
* 10-12 sprigs of thyme

==Directions==
===The Day Before===
# Remove the turkey giblets and neck, reserve.
# Line a baking sheet with aluminum foil and place a few layers of paper towels on top
# Pat the turkey skin dry and set the bird breast-side up on the baking sheet
# Season the outside of the skin with 2 tsp kosher salt, rubbing it in gently
# Return turkey (uncovered) to the fridge

===The Day Of===
# About 5 hours before you are ready to serve take the turkey out of the fridge. Let it sit at room temp for an hour.
# Preheat the oven to 350°F, set the rack to the lowest level.
# Carefully run your hands between the skin and flesh, separating the skin without tearing or removing it.
# Rub the butter / duck fat and 1/4 tsp of kosher salt under the turkey skin, coating the breast evenly.
# Sprinkle the outside of the skin with an additional 1/2 tsp salt.
# Transfer the turkey to a rack in a roasting pan.
# Stuff the turkey with the lemon, shallots, and thyme (keep 3 sprigs aside for the gravy).
# Roast at 350 for about 2 hours, until the deepest part of the breast registers 140°F
# Raise the heat to 425°F and add the reserved giblets and neck to the bottom of the roasting pan.
# Let cook until the turkey's skin is deep golden-brown and a thermometer into the deepest part of the breast registers 150°F
# Remove the bird and tent the breast loosely with foil. Let rest for 20-30 minutes
#* ''The temp of the turkey will continue to rise while it rests, reaching 165°F in about 30 minutes, which is the "safe" temp you want''

===Gravy===
# In a small bowl combine softened butter and flour, mashing and stirring with a fork until well combined and doughy
# Pour the turkey juices from the pan into a fat separator and set aside.
# In the still-warm roasting pan pour 2 cups of turkey stock and whisk with a metal whisk or wooden spoon, scraping up the browned bits
# Add the juice from the fat separator to the turkey stock mixture (discard the fat)
# Using a fine sieve, strain the turkey stock mixture into a medium saucepan (discard the solids)
# Set the saucepan over high heat and add the prepared butter/flour mixture whisking constantly and quickly until incorporated.
# Bring the gravy to a low boil, then reduce to a simmer and let cook until thickened, 2-4 minutes.
# Taste and add salt & black pepper to taste. Add 2-3 thyme sprigs
#* If too thick, thin with more turkey broth

[[Category:Recipes]]
[[Category:Holiday]]
[[Category:Meat]]

Roasted Turkey

2024-11-27T11:46:07Z

Silversunset:

__NOTOC__
==Prep Notes==
* Turkey takes about one day per 4-5 lbs of turkey to thaw. A 16 lb turkey will take 4 days.

==Ingredients==
* Whole bird
* 1 cup softened butter (or duck fat)
* kosher salt
* 1 whole large lemon halved crosswise
* 2 whole large shallots, peeled and halved lengthwise
* 10-12 sprigs of thyme

==Directions==
===The Day Before===
# Remove the turkey giblets and neck, reserve.
# Line a baking sheet with aluminum foil and place a few layers of paper towels on top
# Pat the turkey skin dry and set the bird breast-side up on the baking sheet
# Season the outside of the skin with 2 tsp kosher salt, rubbing it in gently
# Return turkey (uncovered) to the fridge

===The Day Of===
# About 5 hours before you are ready to serve take the turkey out of the fridge. Let it sit at room temp for an hour.
# Preheat the oven to 350°F, set the rack to the lowest level.
# Carefully run your hands between the skin and flesh, separating the skin without tearing or removing it.
# Rub the butter / duck fat and 1/4 tsp of kosher salt under the turkey skin, coating the breast evenly.
# Sprinkle the outside of the skin with an additional 1/2 tsp salt.
# Transfer the turkey to a rack in a roasting pan.
# Stuff the turkey with the lemon, shallots, and thyme (keep 3 sprigs aside for the gravy).
# Roast at 350 for about 2 hours, until the deepest part of the breast registers 140°F
# Raise the heat to 425°F and add the reserved giblets and neck to the bottom of the roasting pan.
# Let cook until the turkey's skin is deep golden-brown and a thermometer into the deepest part of the breast registers 150°F
# Remove the bird and tent the breast loosely with foil. Let rest for 20-30 minutes
#* ''The temp of the turkey will continue to rise while it rests, reaching 165°F in about 30 minutes, which is the "safe" temp you want''

===Gravy===
# In a small bowl combine softened butter and flour, mashing and stirring with a fork until well combined and doughy
# Pour the turkey juices from the pan into a fat separator and set aside.
# In the still-warm roasting pan pour 2 cups of turkey stock and whisk with a metal whisk or wooden spoon, scraping up the browned bits
# Add the juice from the fat separator to the turkey stock mixture (discard the fat)
# Using a fine sieve, strain the turkey stock mixture into a medium saucepan (discard the solids)
# Set the saucepan over high heat and add the prepared butter/flour mixture whisking constantly and quickly until incorporated.
# Bring the gravy to a low boil, then reduce to a simmer and let cook until thickened, 2-4 minutes.
# Taste and add salt & black pepper to taste. Add 2-3 thyme sprigs
#* If too thick, thin with more turkey broth

[[Category:Recipes]]
[[Category:Holiday]]
[[Category:Meat]]

Peanut Butter Pie

2024-11-24T00:41:29Z

Silversunset: Silversunset moved page Peanutbutter Pie to Peanut Butter Pie without leaving a redirect

==Ingredients==
* 1 8oz package cream cheese, softened
* 1 cup creamy peanut butter
* 1 cup sugar
* 1 tbsp butter, softened
* 1 tsp vanilla
* 1 cup heavy cream, whipped
* 1 store-bought crust

==Directions==
# Mix together peanut butter, cream cheese, sugar, butter, vanilla
# Fold in the whipped cream
# Pour into crust and spread evenly
# Refrigerate overnight

[[Category:Recipes]]
[[Category:Dessert]]

Peanut Butter Pie

2024-11-24T00:40:31Z

Silversunset: Created page with "==Ingredients== * 1 8oz package cream cheese, softened * 1 cup creamy peanut butter * 1 cup sugar * 1 tbsp butter, softened * 1 tsp vanilla * 1 cup heavy cream, whipped * 1 st..."

Category:Miscellaneous

2024-11-22T14:18:29Z

Silversunset: Created blank page

Main Page

2024-11-22T14:17:45Z

Silversunset:

__NOTOC__
{| cellpadding="8" style="width: 100%;
| style="vertical-align:top;" colspan="3"|
<h2 class="frontpageHeader2"> Welcome to the Recipe Box!</h2>
This is where my recipe collection will live from now on. All recipes are real ones used by myself, family, or friends and are compiled here for ease of sharing and for when I lose my cookbook.

Enjoy!
- Silver
| style="width:25%;vertical-align:top;" |
<h2 class="frontpageHeader2">FYI</h2>
<div style="margin:10px 1px;">
''To clear the cache and force a refresh, add '''?action=purge''' to the end of the URL''
|-
| style="text-align:left;margin:0;border-bottom:none;padding:8px;;clear:both;" colspan="4" |
<h2 class="frontpageHeader2"> All Categories</h2>
{{Special:AllPages|namespace=14}}
|-
| style="text-align:left;margin:0;border-bottom:none;padding:8px;;clear:both;" colspan="4" |
<h2 class="frontpageHeader2"> All Pages </h2>
{{Special:AllPages}}

|}

Lip Balm

2024-11-22T14:15:07Z

Silversunset: Created page with "==Lip Balm Base== * 3 tsp beeswax * 3 tsp cocoa butter * 2 tsp olive oil (or coconut oil) * 3-4 drops vitamin e oil * 5 empty lip balm tubes {| class="wikitable sortable" st..."

==Lip Balm Base==
* 3 tsp beeswax
* 3 tsp cocoa butter
* 2 tsp olive oil (or coconut oil)
* 3-4 drops vitamin e oil
* 5 empty lip balm tubes

{| class="wikitable sortable" style="width: 100%;"
|+Lip Balm
!Flavor
!Oils
|-
| Lemongrass
| Lemongrass oil: 20 drops
|-
| Rosemary Lemongrass
| Lemongrass oil: 10 drops, Rosemary oil: 10 drops
|-
| Peppermint Orange
| Peppermint oil: 15 drops, Orange oil: 10 drops
|-
| Winter Fix
| Peppermint oil: 10 drops, Eucalyptus oil: 10 drops; Clove oil: 15 drops; Rosemary oil 15 drops
|-
|}

[[Category:Miscellaneous]]
[[Category:Recipes]]

Meal Prep: Breakfast

2024-11-22T14:05:55Z

Silversunset:

{| class="wikitable sortable" style="width: 100%;"
|+Copycat Protein Box
!Item
!Calories/unit
!Amount
!Total Calories
!Image
|-
| style="width: 50%"| Egg, Hard boiled
| style="width: 10%"| 1.5/g
| style="width: 10%"| 100g (2 eggs)
| style="width: 10%"| 150 cal
| style="width: 20%; text-align: center;" rowspan="4"| [[Image:Copycat-protein-box.jpg | 100px]]
|-
| style="width: 50%"| Peanut butter
| style="width: 10%"| 5.8/g
| style="width: 10%"| 17g (1tbsp)
| style="width: 10%"| 98 cal
|-
| style="width: 50%"| Babybel Cheese
| style="width: 10%"| 3/g
| style="width: 10%"| 20g (1 wheel)
| style="width: 10%"| 60 cal
|-
| style="width: 50%"| Sandwich Thins
| style="width: 10%"| 140/roll
| style="width: 10%"| 1 roll
| style="width: 10%"| 140 cal
|- style="background-color: #eaecf0;"
| colspan = "3" | '''Total'''
| style="width: 10%"| '''448 cal'''
| style="width: 20%"|
|}

{| class="wikitable sortable" style="width: 100%;"
|+Scrambled Eggs
!Item
!Calories per unit
!Weight
!Total Calories
|-
| style="width: 50%"| Egg
| style="width: 16.67%"| 1.5/g
| style="width: 16.67%"| 150g (3 eggs)
| style="width: 16.66%"| 225 cal
|-
| style="width: 50%"| Turkey Sausage Links
| style="width: 16.67%"| 23/link
| style="width: 16.67%"| 3 links
| style="width: 16.66%"| 69 cal
|-
| style="width: 50%"| Spinach
| style="width: 16.67%"| 0.23/g
| style="width: 16.67%"| 100g
| style="width: 16.66%"| 23 cal
|- style="background-color: #eaecf0;"
| colspan = "3" | '''Total'''
| style="width: 16.66%"| '''317 cal'''
|}

[[Category:Meal Prep]]
[[Category:Recipes]]

Roasted Turkey

2024-11-22T04:35:48Z

Silversunset:

__NOTOC__
==Prep Notes==
* Turkey takes about one day per 4-5 lbs of turkey to thaw. A 16 lb turkey will take 4 days.

==Ingredients==
* Whole bird
* 1 cup softened butter (or duck fat)
* kosher salt
* 1 whole large lemon halved crosswise
* 2 whole large shallots, peeled and halved lengthwise
* 10-12 sprigs of thyme

==Directions==
===The Day Before===
# Remove the turkey giblets and neck, reserve.
# Line a baking sheet with aluminum foil and place a few layers of paper towels on top
# Pat the turkey skin dry and set the bird breast-side up on the baking sheet
# Season the outside of the skin with 2 tsp kosher salt, rubbing it in gently
# Return turkey (uncovered) to the fridge

===The Day Of===
# About 5 hours before you are ready to serve take the turkey out of the fridge. Let it sit at room temp for an hour.
# Preheat the oven to 350°F, set the rack to the lowest level.
# Carefully run your hands between the skin and flesh, separating the skin without tearing or removing it.
# Rub the butter / duck fat and 1/4 tsp of kosher salt under the turkey skin, coating the breast evenly.
# Sprinkle the outside of the skin with an additional 1/2 tsp salt.
# Transfer the turkey to a rack in a roasting pan.
# Stuff the turkey with the lemon, shallots, and thyme (keep 3 sprigs aside for the gravy).
# Roast at 350 for about 2 hours, until the deepest part of the breast registers 140°F
# Raise the heat to 425°F and add the reserved giblets and neck to the bottom of the roasting pan.
# Let cook until the turkey's skin is deep golden-brown and a thermometer into the deepest part of the breast registers 150°F
# Remove the bird and tent the breast loosely with foil. Let rest for 20-30 minutes

===Gravy===
# In a small bowl combine softened butter and flour, mashing and stirring with a fork until well combined and doughy
# Pour the turkey juices from the pan into a fat separator and set aside.
# In the still-warm roasting pan pour 2 cups of turkey stock and whisk with a metal whisk or wooden spoon, scraping up the browned bits
# Add the juice from the fat separator to the turkey stock mixture (discard the fat)
# Using a fine sieve, strain the turkey stock mixture into a medium saucepan (discard the solids)
# Set the saucepan over high heat and add the prepared butter/flour mixture whisking constantly and quickly until incorporated.
# Bring the gravy to a low boil, then reduce to a simmer and let cook until thickened, 2-4 minutes.
# Taste and add salt & black pepper to taste. Add 2-3 thyme sprigs
#* If too thick, thin with more turkey broth

[[Category:Recipes]]
[[Category:Holiday]]
[[Category:Meat]]

Roasted Turkey

2024-11-21T22:08:54Z

Silversunset: Created page with "==Prep Notes== * Turkey takes about one day per 4-5 lbs of turkey to thaw. A 16 lb turkey will take 4 days. * ==Ingredients== * Whole bird * 1 cup softened butter (or duck..."

==Prep Notes==
* Turkey takes about one day per 4-5 lbs of turkey to thaw. A 16 lb turkey will take 4 days.
*

==Ingredients==
* Whole bird
* 1 cup softened butter (or duck fat)
* kosher salt
* 1 whole large lemon halved crosswise
* 2 whole large shallots, peeled and halved lengthwise
* 10-12 sprigs of thyme

==Directions==
===The Day Before===
# Remove the turkey giblets and neck, reserve.
# Line a baking sheet with aluminum foil and place a few layers of paper towels on top
# Pat the turkey skin dry and set the bird breast-side up on the baking sheet
# Season the outside of the skin with 2 tsp kosher salt, rubbing it in gently
# Return turkey (uncovered) to the fridge

===The Day Of===
# About 5 hours before you are ready to serve take the turkey out of the fridge. Let it sit at room temp for an hour.
# Preheat the oven to 350°F, set the rack to the lowest level.
# Carefully run your hands between the skin and flesh, separating the skin without tearing or removing it.
# Rub the butter / duck fat and 1/4 tsp of kosher salt under the turkey skin, coating the breast evenly.
# Sprinkle the outside of the skin with an additional 1/2 tsp salt.
# Transfer the turkey to a rack in a roasting pan.
# Stuff the turkey with the lemon, shallots, and thyme.
# Roast at 350 for about 2 hours, until the deepest part of the breast registers 140°F
# Raise the heat to 425°F

[[Category:Recipes]]
[[Category:Holiday]]
[[Category:Meat]]

Lemon Mousse

2024-11-19T13:44:47Z

Silversunset:

==Ingredients==
* 3 Large Whole Eggs
* 3 Large Egg Whites
* 1 cup + 2 tbsp Granulated Sugar
* 2 tsp Lemon Zest
* 1/2 cup fresh lemon juice (approx. 3-4 lemons)
* Kosher salt
* 1 cup Heavy Whipping Cream, plus 1/2 cup for topping if that's a thing you do.

==Directions==
#Fill a large saucepan with a few inches of water and bring to a simmer over medium heat.
#In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt.
#Place the bowl over the pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10-15 minutes. (Once the mixture starts to thicken a tiny bit you may want to switch to a whisk to stir it).
#Remove from heat and set aside for 15 minutes.
#Place a piece of plastic wrap directly on the surface of the mixture and refrigerate for at least 1 hour or until completely chilled.
#Place the 3 remaining egg whites in a mixing bowl and beat on high speed for 1 minute.
#Add remaining 2 tablespoons of sugar and continue to beat until the whites are stiff. Carefully fold the beaten whites into the cold lemon mixture.
#Place the cream in the same bowl the whites were in and beat on high speed until stiff peaks.
#Carefully fold the whipped cream into the lemon mixture. Chill and serve cold with sweetened whipped cream.

[[Category:Recipes]]
[[Category:Dessert]]
[[Category:Citrus]]

Cranberry Chutney

2024-11-19T13:44:27Z

Silversunset:

Yield: About 2.5 cups
==Ingredients==
* 1 1/2 tbsp Unsalted Butter or another neutral flavor oil
* 1 large shallot or 1/2 Sweet onion, diced
* 1 Cup Orange Juice
* 3/4 cup white sugar
* 12oz Package of cranberries, fresh or frozen
* 1/2 Cup Vinegar (Apple Cider for heavy apple flavor, White for just the acidic brightness)
* 1/2 raisins and/or chopped apricots
* 1/2 Cup peeled, diced apple
* 1/4 tsp each: ground Ginger, Cinnamon, 5-spice Powder
* 1 tbsp orange zest, about 1/4 large orange worth

==Directions==
* Melt butter in medium saucepan. Add onion or shallot and cook until at least translucent and tender. You can cook longer to caramelize if you'd like.
* Combine juice and sugar in the same saucepan. Bring to a boil over medium heat.
* Add remaining ingredients; return to a boil. Reduce heat and simmer 15 minutes or until apples are tender. Pour into a medium glass mixing bowl. Place a piece of plastic wrap directly on the sauce to prevent oxidization.
* Cool to room temperature and refigerate overnight to allow flavors to blend and settle. Best served at room temperature.

[[Category:Holiday]]
[[Category:Condiment]]
[[Category:Recipes]]

Jalapeño Cornbread Stuffing

2024-11-19T13:43:53Z

Silversunset:

Yield: 8-10 servings

==Ingredients==

* 8 Cups dried Jalapeno Cornbread, cut into 1/4 inch cubes
* 8 Tbsp unsalted butter (1 stick)
* 12 oz Pork sausage, no skin (I usually use a roll of breakfast sausage like Jones or Jimmy Dean)
* 2 Cups chopped yellow onions
* 2 Cups celery, cut into 1/4-inch slices
* 1/2 Cup chopped flat leaf parsley
* 2 Tbsp Chopped Fresh Sage
* 2 tbsp Chopped Fresh Thyme
* 2 tsp Diamond Kosher Salt (yes brand/granule size consistency matters)
* 1 tsp freshly ground black pepper (seriously, get a pepper mill, stop using pre-ground pepper)
* 2 cups low/no sodium chicken broth, divided
* 2 large eggs

==Directions==
#Dry the cornbread. You can leave it out and let it get stale for a couple days or cut it into cubes and put it on a baking sheet in a low (200 F max) oven for like 3 hours.
#Heat Oven to 350 F. Lightly butter a 9x13 casserole dish and set aside. Place cornbread in large bowl and set aside.
#In large skillet, melt butter over medium-high heat. Add sausage, onions and celery. Stir and break up sausage as it cooks, until no longer pink, about 7ish minutes. Don't overcook. Add to bowl with bread, stir in herbs, salt and pepper. Drizzle in 1 cup of broth, gently toss.
#Whisk together 1 cup broth and eggs in a small bowl. Add to bread mixture, gently fold until thoroughly combined. Transfer to prepared dish, cover with foil, bake until internal temp of stuffing reaches about 160 F to make sure eggs are cooked, about 40 minutes.

[[Category:Recipes]]
[[Category:Holiday]]
[[Category:Meat]]
[[Category:Sausage]]
[[Category:Sides]]

Jalapeño Cornbread

2024-11-19T13:43:38Z

Silversunset:

Note: If making for Jalapeño Cornbread Stuffing, double the batch!

==Ingredients==

* 1 1/2 Cups unbleached all-purpose flour
* 1 cup Cornmeal
* 2 Tsp Baking powder
* 1/4 Tsp baking soda
* 1/8 Tsp cayenne pepper
* 1/2 cup pickled jalapeños, finely chopped
* 1 tsp Diamond kosher salt
* 3/4 cup fontina cheese
* 3/4 cup sharp cheddar, shredded
* 1/3 cup parmesano reggiano, shredded
**Regular parmesan cheese works but if you use the plastic container "shaky cheese" a small piece of my soul will die.
* 1/4 Cup light brown sugar, packed
* 3/4 Cup frozen corn kernels, thawed
* 1 cup buttermilk
* 2 large eggs
* 8 tbps unsalted butter (1 stick), melted and slightly cooled

==Directions==
#Heat oven to 400°F. Spray 8-inch square pan with nonstick spray or grease with a bit of butter.
#In large bowl whisk together flour, cornmeal, baking powder, baking soda, cayenne, jalapeño, salt and cheeses until combined. Create a well in the center of the mixture; set aside.
#In food processor or blender, combine brown sugar, corn and buttermilk, pulse for about 5 seconds. Add eggs and process/blend until combined, about 5 seconds longer. A few corn bits will remain, this is cool, texture is good. Pour mixture into well of dry ingredients and fold dry ingredients into wet. Try not to overwork the flour. Add melted butter and continue folding until dry ingredients are just hydrated. Pour batter into prepared baking dish; smooth top with spatula.
#Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. Cool on wire rack 10 minutes; remove from pan and allow to cool completely, about 25 minutes.

[[Category:Recipes]]
[[Category:Bread]]
[[Category:Holiday]]
[[Category:Sides]]

Sausage Spinach Soup

2024-11-19T13:35:15Z

Silversunset: Created page with "__NOTOC__ ==Ingredients== * 1 lb Italian sausage, casing removed * 1 onion, diced small * Garlic, minced (measure with your heart) * 6 cups broth (veggie, chicken) * 1 14.5oz..."

__NOTOC__
==Ingredients==
* 1 lb Italian sausage, casing removed
* 1 onion, diced small
* Garlic, minced (measure with your heart)
* 6 cups broth (veggie, chicken)
* 1 14.5oz can petite diced tomatoes
* 1 cup sour cream OR heavy cream
* 2 large handfuls spinach, rinsed
* 1 lb potatoes, cubed
* Parmesan cheese (SHAVED, not shredded)
* Optional: Corn starch

==Directions==
# In a soup pot heat olive oil cook sausage until browned, breaking it into chunks
# Add chopped onion and minced garlic, cook until the onion is translucent
# Add potatoes, tomatoes, and broth. Simmer until potatoes are cooked
# Stir in sour cream and cheese, simmer about 5 minutes, stirring until cheese has melted and incorporated
# Add spinach and stir until wilted
# OPTIONAL: for thicker soup, add a tbsp of corn starch mixed with water

[[Category:Recipes]]
[[Category:Soup]]
[[Category:Sausage]]

Category:Fish

2024-11-19T13:28:15Z

Silversunset: Created page with "Category:Recipes"

[[Category:Recipes]]

Salmon Soup

2024-11-19T13:27:22Z

Silversunset:

__NOTOC__
==Ingredients==
* 1-1.5lbs of salmon, chunked
* 2 large leeks, washed and sliced thin
* 2 medium sized carrots, diced
* 2-3 stalks of celery, diced
* 1.5lbs potatoes, cubed
* 6 cups broth (vegetable, fish, or chicken)
* large bunch of dill, chopped
* 8 oz sour cream OR heavy cream
* 2-3 tbs olive oil
* salt to taste

==Directions==
# In a soup pot heat olive oil and saute leeks, celery, and carrots together until somewhat softened
# Add potatoes and broth. Simmer until the potatoes are almost entirely cooked
# Stir in sour cream and dill
# Add salmon, and simmer until cooked through
# Add salt to taste

==Notes==
* You can substitute other fish, I've made this with frozen haddock and it came out just as good
* Substitute or omit the sour cream / heavy cream as you like
* For potatoes, I prefer the small creamer potatoes but any will do
* Different broths have different seasonings, taste before you add salt

[[Category:Recipes]]
[[Category:Soup]]
[[Category:Fish]]

Salmon Soup

2024-11-19T13:26:42Z

Silversunset: Created page with "__NOTOC__ ==Ingredients== * 1-1.5lbs of salmon, chunked * 2 large leeks, washed and sliced thin * 2 medium sized carrots, diced * 2-3 stalks of celery, diced * 1.5lbs potatoes..."

Chili

2024-11-03T21:18:24Z

Silversunset: /* Seasoning Mix */

__NOTOC__
''This is absolutely a lazy recipe, using canned beans/tomatoes. If you want to go nuts and start with dried beans or DIY tomatoes more power to you :)''

==Ingredients==
====Seasoning Mix====
* 4 TBSP Chili Powder
* 4 TBSP Cumin
* 2 TBSP Curry powder
* 1 TBSP Garlic Powder
* 1 TBSP Onion Powder
* 1/2 TBSP Salt (reduce if too salty)
* 1/2 TBSP Cayenne Pepper (optional, for spice)

====Everything Else====
* 4 15oz cans of beans (any type is fine, I like to mix black, pinto, kidney, cannellini, etc)
* 2 28oz cans of petite diced tomatoes
* 1-1.5lb ground beef OR ground turkey (ground anything really)

==Directions==
# In a large pot cook the ground meat, making sure to break it up into small bits. Drain fat if desired.
# Drain and rinse all the beans
# Once the ground meat is cooked add in all the beans and the tomatoes, stir
# Add the seasoning mix, stir well
# Cover, and cook on medium for 1 hour, stirring periodically.
## Alternatively, you can put this in a crock pot / slow cooker for 4+ hours
## Alternatively, you can put it in an InstaPot , 35 minutes on high pressure. However this doesn't have a ton of liquid and the InstaPot tends to burn, so if you do add more liquid first.

[[Category:Beef]]
[[Category:Meat]]
[[Category:Crockpot]]

Chili

2024-11-03T21:18:11Z

Silversunset: /* Seasoning Mix */

__NOTOC__
''This is absolutely a lazy recipe, using canned beans/tomatoes. If you want to go nuts and start with dried beans or DIY tomatoes more power to you :)''

==Ingredients==
====Seasoning Mix====
* 4 TBSP Chili Powder
* 2 TBSP Cumin
* 2 TBSP Curry powder
* 1 TBSP Garlic Powder
* 1 TBSP Onion Powder
* 1/2 TBSP Salt (reduce if too salty)
* 1/2 TBSP Cayenne Pepper (optional, for spice)

====Everything Else====
* 4 15oz cans of beans (any type is fine, I like to mix black, pinto, kidney, cannellini, etc)
* 2 28oz cans of petite diced tomatoes
* 1-1.5lb ground beef OR ground turkey (ground anything really)

==Directions==
# In a large pot cook the ground meat, making sure to break it up into small bits. Drain fat if desired.
# Drain and rinse all the beans
# Once the ground meat is cooked add in all the beans and the tomatoes, stir
# Add the seasoning mix, stir well
# Cover, and cook on medium for 1 hour, stirring periodically.
## Alternatively, you can put this in a crock pot / slow cooker for 4+ hours
## Alternatively, you can put it in an InstaPot , 35 minutes on high pressure. However this doesn't have a ton of liquid and the InstaPot tends to burn, so if you do add more liquid first.

[[Category:Beef]]
[[Category:Meat]]
[[Category:Crockpot]]