Recipes by foodandnutrition.com

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:20

Categories: Sauces, Stocks & Accompaniments

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1    tablespoon olive oil

2    each leeks — well washed and chopped

4    medium onions — chopped

6    large carrots — chopped

3    each celery ribs — chopped

1    bunch parsley — chopped

2    teaspoons marjoram

½    teaspoon thyme

3    each bay leaf

1    tablespoon black peppercorns

1 ½    gallons water

Heat olive oil over medium heat in a large stock pot. Add vegetables and sauté until lightly brown. Stir in parsley, marjoram, thyme, bay leaf, black peppercorns, and cold water. Bring to a boil, reduce heat, cover, and simmer for 1 - 1 1/2 hours. Strain stock through fine sieve or a cheesecloth-lined colander. Press or squeeze vegetables to extract all liquid; discard vegetables. Use immediately or freeze for later use.

Recipe By: N. Jay Sorensen, RD

Serving Size: 4 Preparation Time: 0:10

Categories: Eggs and Luncheon Dishes

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6    each eggs, hard-boiled

1    bunch scallions — finely chopped

1    each celery rib — finely chopped

    salt and pepper — to taste

4    tablespoons mayonnaise

¼    teaspoon Dijon mustard — to taste

Prepare hard boil eggs. When cool, remove the shells from the egg, and discard. Dry eggs and chop coarsely. In a large bowl, place eggs, scallions, celery, and season with salt and pepper, and mix well. Add mayonnaise and mix to bind mixture together. Stir in mustard to taste. Serve cold.

Recipe By: N. Jay Sorensen, RD

Serving Size: 8 Preparation Time: 0:15

Categories: Meats

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¼    cup soy sauce

¼    cup orange marmalade

2    tablespoons ketchup

3    cloves garlic — crushed

6    pounds boneless country-style pork ribs

Combine soy sauce, marmalade, ketchup and garlic. Brush on both sides of the ribs. Place in a slow cooker or crockpot and pour remaining sauce over all. Cover and cook on low for 8 to 10 hours.

Recipe By: N. Jay Sorensen, RD

Serving Size: 6 Preparation Time: 0:15

Categories: Vegetables

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4    tablespoons butter

2    large onions — sliced 1/4″ thick

    salt and pepper to taste

In a large sauté pan and butter over medium heat. When butter is bubbling, add onions. Sauté and cook onions until tender, about 10 minutes. Season with salt and pepper to taste. Serve hot.

Recipe By: N. Jay Sorensen, RD

Serving Size: 6 Preparation Time: 0:15

Categories: Vegetables

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4    tablespoons butter

1    tablespoon shallots — minced

10    ounces button mushrooms — sliced 1/2″ thick

In a large sauté pan and butter over medium heat. When butter is bubbling, add shallots and mushrooms. Sauté and cook mushrooms until tender, about 10 minutes. Season with salt and pepper to taste. Serve hot.

Recipe By: N. Jay Sorensen, RD

Serving Size: 6 Preparation Time: 0:10

Categories: Rice, Potatoes and Beans

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6    large russet potatoes

    butter

    sour cream

    salt

    fresh ground black pepper

Preheat oven to 350 F degrees. Scrub the potatoes and dry them well. Place potatoes on the center rack of the oven. Bake until tender about 60 minutes. Serve with butter and sour cream. Season generously with salt and freshly ground black pepper.

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:10

Categories: Sauces, Stocks & Accompaniments

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1 ½    cups mayonnaise

6    tablespoons capers — rinsed and drained

1    tablespoon lemon zest

3    tablespoons lemon juice — fresh

1    tablespoon Dijon mustard

    salt and pepper — to taste

In a small mixing bowl. Stir together all of the ingredients. Season with salt and pepper to taste. Refrigerate in an airtight container until use.

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:15

Categories: Sauces, Stocks & Accompaniments

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2    tablespoons butter

2    tablespoons flour

1    cup whole milk

¼    teaspoon salt

    white pepper — to taste

In a medium sauce pan, melt butter. Add flour and cook for five minutes. Add milk; stir continuously, heat to the boil. Reduce heat and simmer until thicken. Season with salt and pepper to taste.

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:10

Categories: Sauces, Stocks & Accompaniments

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1    cup mayonnaise

2    tablespoons Grey’s Poupon Mustard

1    teaspoon Worcestershire sauce

2    teaspoons prepared horseradish

In a small bowl, mix all ingredients thoroughly using a whip. Store in the refrigerator in an airtight container.

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:15

Categories: Sauces, Stocks & Accompaniments

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8    tablespoons butter

8    tablespoons flour

In a large sauté pan, melt butter, add flour and mix well with a kitchen spoon. Let Roux cook slowly for approximately 5 minutes, mix continuously so it doesn’t burn. Cool and place in an air tight plastic container. Refrigerate.