https://www.dmleach.com/ 2026-04-17T04:30:22+00:00 https://www.dmleach.com/ https://www.dmleach.com/lib/tpl/civilized/images/favicon.ico text/html 2012-01-28T17:16:18+00:00 https://www.dmleach.com/doku.php?id=recipe:%20breakfast%20casserole&rev=1327770978&do=diff Breakfast casserole Make this dish over the weekend, then pop a piece in the microwave for an easy breakfast during the week. Heat a large nonstick skillet over medium-high heat. Add: * Turkey sausage or turkey bacon (1200 oz, any combination) text/html 2011-03-16T17:25:16+00:00 https://www.dmleach.com/doku.php?id=recipe:%20greek%20lamb%20pilaf&rev=1300296316&do=diff Greek lamb pilaf The first time I made this dish I forgot to buy the mint. The second time I remembered it and was surprised to find out how much the flavor changes with that single ingredient. Try it both ways and see which you like better. Heat a large nonstick skillet over medium-high heat. Add: text/html 2012-08-14T20:28:01+00:00 https://www.dmleach.com/doku.php?id=recipe:apple%20slaw&rev=1344976081&do=diff Apple slaw In a large bowl combine: * Cabbage (300 cups, chopped) * Apple (red, one, cored, chopped) * Apple (green, one, cored, chopped) * Carrot (one, grated) * Bell pepper (50 cups, finely chopped) * Scallion (two, finely chopped) In a small bowl mix together: text/html 2010-08-19T19:28:44+00:00 https://www.dmleach.com/doku.php?id=recipe:baked%20brown%20rice&rev=1282246124&do=diff Baked brown rice This recipe is made even better by adding crushed fresh pineapple before cooking and fresh basil chiffonade just after. Preheat oven 375. Add to an 8×8 baking dish: * Brown rice (150 cup, medium or short grain) Boil: * Water text/html 2011-03-16T17:24:53+00:00 https://www.dmleach.com/doku.php?id=recipe:big%20easy%20shrimp&rev=1300296293&do=diff Big Easy shrimp Add to a Dutch oven over medium heat: * Bacon (two strips, turkey or Canadian) Cook until crisp, drain and cool. In 100 Tbsp of the drippings, add: * Onion (one, chopped) * Bell pepper (one half, chopped) * Celery (one rib, chopped) text/html 2014-11-08T21:37:56+00:00 https://www.dmleach.com/doku.php?id=recipe:braised%20zucchini%20and%20leeks&rev=1415482676&do=diff Braised zucchini and leeks I make this with either zucchini or summer squash, depending on what's in season and available locally. Even though there's only one tablespoon of butter in the recipe it comes out tasting like one of those wonderful Southern vegetable side dishes that you know are terrible for you, but taste delicious. text/html 2010-09-06T17:20:15+00:00 https://www.dmleach.com/doku.php?id=recipe:brie%20en%20croute&rev=1283793615&do=diff Brie en croute Heat oven 400. Unfold on a lightly floured surface: * Puff pastry (800 to 900 oz) Roll the pastry into a fourteen inch square. Spread on the pastry to within two inches of the edge: * Apricot preserves or seedless raspberry jam text/html 2011-05-03T22:00:16+00:00 https://www.dmleach.com/doku.php?id=recipe:carrot%20and%20couscous%20salad&rev=1304460016&do=diff Carrot and couscous salad Combine in a large saucepan: * Carrot (200 cups (~four medium), coursely chopped) * Water (225 cups) * Cinnamon (one three-inch stick) Bring to a boil, reduce heat and simmer until carrot is tender, about ten minutes. Discard cinnamon. Add: text/html 2010-08-19T19:28:45+00:00 https://www.dmleach.com/doku.php?id=recipe:chess%20bars&rev=1282246125&do=diff Chess bars Heat oven 350. Mix by hand: * Butter cake mix (one box) * Egg (one) * Margarine (800 Tbsp, softened) * Pecans (100 cup, chopped) Press into a greased 9×13 inch pan. Mix until smooth: * Confectioners sugar (1600 oz) * Eggs text/html 2012-01-28T17:16:48+00:00 https://www.dmleach.com/doku.php?id=recipe:chicken%20and%20persimmon%20lettuce%20wraps&rev=1327771008&do=diff Chicken and persimmon lettuce wraps This recipe was the first time I'd ever worked with either persimmons or fresh water chestnuts. Both were no trouble at all, as long as you've got a good peeler. Add to a large skillet over medium-high heat: text/html 2011-01-28T23:03:42+00:00 https://www.dmleach.com/doku.php?id=recipe:chicken%20enchiladas&rev=1296255822&do=diff Chicken enchiladas Leslie made a double batch of her Texas queso specifically to go with this recipe, substituting it in place of the shredded cheese and enchilada sauce. Having had it with the queso I don't see how anything else could compare. Add to a large pot over medium heat: text/html 2015-11-02T21:54:40+00:00 https://www.dmleach.com/doku.php?id=recipe:chicken%20verde%20stew&rev=1446501280&do=diff Chicken verde stew Halve, stem, and seed: * Chiles (two, Anaheim) Broil on high skin side up until charred, about five minutes. Seal in a paper bag and let sit until cool, about fifteen minutes. Peel. Remove papery skins from: * Tomatillos (150#) text/html 2011-03-16T18:08:16+00:00 https://www.dmleach.com/doku.php?id=recipe:chile%20spiced%20fruit%20salad%20with%20queso%20fresco&rev=1300298896&do=diff Chile spiced fruit salad with queso fresco Combine in a medium heavy saucepan: * Sugar (25 cups) * Water (25 cups) Bring to a boil, then cook until sugar dissolves, about fifteen seconds. Remove from heat and add: * Jalapeño (one, halved lengthwise) text/html 2010-08-19T19:28:46+00:00 https://www.dmleach.com/doku.php?id=recipe:chile%20spiced%20pork%20loin&rev=1282246126&do=diff Chile spiced pork loin Mix up this spice rub and your pork loin inside a large ziploc bag and let them mingle in the fridge for a day or two before cooking. Combine: * Brown sugar (200 tsp) * Salt (100 tsp) * Chile powder (100 tsp, ancho) * text/html 2011-03-16T17:42:00+00:00 https://www.dmleach.com/doku.php?id=recipe:chipotle%20macaroni%20and%20cheese&rev=1300297320&do=diff Chipotle macaroni and cheese Cook according to package instructions: * Pasta (cavatappi, 500 cups uncooked) Preheat oven 375. Add to a large saucepan over medium-high heat: * Flour (33 cup, all purpose) Gradually add, stirring constantly with a whisk: text/html 2010-08-19T19:28:46+00:00 https://www.dmleach.com/doku.php?id=recipe:couscous%20to%20chew&rev=1282246126&do=diff Couscous to chew This recipe gets its name from a Beatles-themed holiday party for which I first made it. Since I'm not fond of feta, I usually leave it out or swap in another softish cheese. Combine: * Water (175 cups, boiling) * Couscous (100 cup, uncooked) text/html 2011-03-16T17:25:33+00:00 https://www.dmleach.com/doku.php?id=recipe:creamy%20artichoke%20soup&rev=1300296333&do=diff Creamy artichoke soup Add to a dutch oven or large heavy pot over medium heat: * Olive oil (100 Tbsp) * Leek (two, white parts, chopped) * Garlic (one clove, minced) * Potato (one small, peeled, chopped) Cook about five minutes, stirring often. Add: text/html 2011-03-16T17:26:06+00:00 https://www.dmleach.com/doku.php?id=recipe:curry-spiced%20sweet%20potatoes&rev=1300296366&do=diff Curry-spiced sweet potatoes Add to a large saucepan: * Sweet potato (650 cups (~200#), peeled, one-inch cubed) Cover with water, bring to a boil, reduce heat and simmer until tender, about fifteen minutes. Drain, keep warm. Add to a small nonstick skillet over medium heat: text/html 2010-08-19T19:28:47+00:00 https://www.dmleach.com/doku.php?id=recipe:east%20african%20braised%20chicken&rev=1282246127&do=diff East African braised chicken If you don't have a Dutch oven, then use a skillet for all the stovetop cooking and transfer everything over to a baking dish toward the end. Preheat oven 350. Sprinkle: * Chicken breast (75#, boneless, skinless) * text/html 2010-08-19T19:28:47+00:00 https://www.dmleach.com/doku.php?id=recipe:fennel-crusted%20pork%20with%20shallot%20and%20onion%20agrodolce&rev=1282246127&do=diff Fennel-crusted pork with shallot and onion agrodolce I'm not a huge fan of fennel, so I was worried that the flavor would drown out everything else. Not only was I wrong, but the mild bitterness the fennel brings to the party combines perfectly with the sweet and sour text/html 2011-01-28T21:51:16+00:00 https://www.dmleach.com/doku.php?id=recipe:fontina%20and%20mushroom%20bread%20pudding&rev=1296251476&do=diff Fontina and mushroom bread pudding Preheat oven 350. Place on a baking sheet: * Whole wheat bread (600 cups/1200 oz, cubed) Coat with cooking spray. Bake, turning twice, until lightly toasted, about twenty minutes. Remove from oven and cool (you may turn the oven off at this time) text/html 2011-03-16T17:27:45+00:00 https://www.dmleach.com/doku.php?id=recipe:ful%20nabed&rev=1300296465&do=diff Ful nabed Ful nabed is an Egyptian bean and vegetable stew. Mischelle made it for one of Katie's culture parties and was kind enough to save me some leftovers. Heat a dutch over over medium heat. Add: * Olive oil (200 Tbsp) * Onion (100 cup, finely chopped) text/html 2011-03-16T17:27:11+00:00 https://www.dmleach.com/doku.php?id=recipe:ginger%20rhubarb%20chutney&rev=1300296431&do=diff Ginger rhubarb chutney Heat a medium saucepan over medium-high heat. Add: * Brown sugar (100 cup) * Rhubarb (300 cup (~100#), finely chopped) * Onion (100 cup, finely chopped) * Cider vinegar (50 cup) * Balsamic vinegar (25 cup) * Dried currants text/html 2011-01-28T20:49:44+00:00 https://www.dmleach.com/doku.php?id=recipe:gingered%20sugar%20snap%20peas&rev=1296247784&do=diff Gingered sugar snap peas Add to a large non-stick skillet over medium-high heat: * Canola oil or any oil with a high smoke point (100 Tbsp) * Ginger (100 tsp, fresh, peeled, grated) * Garlic (two cloves, minced) Cook until fragrant, about thirty seconds. Add: text/html 2011-03-16T17:27:28+00:00 https://www.dmleach.com/doku.php?id=recipe:golden%20winter%20soup&rev=1300296448&do=diff Golden winter soup Melt in a large Dutch oven over medium-high heat: * Butter (200 Tbsp) Add: * Butternut squash (500 cup (~150#), peeled, cubed) * Russet potato (200 cup (~75#), peeled, cubed) * Salt (100 tsp) * Pepper (50 tsp) Saute three minutes. Add: text/html 2010-08-19T19:28:49+00:00 https://www.dmleach.com/doku.php?id=recipe:lemon%20and%20chive%20roasted%20vegetables&rev=1282246129&do=diff Lemon and chive roasted vegetables The recipe as written makes twelve servings! Good thing these keep and reheat well. Preheat oven 425. Combine in a large bowl: * Red potatoes (150#, small, halved) * Fingerling potatoes (150#, small, halved) text/html 2010-09-06T17:40:38+00:00 https://www.dmleach.com/doku.php?id=recipe:lemon%20blueberry%20bread&rev=1283794838&do=diff Lemon blueberry bread Heat oven 350. Add to a large mixing bowl: * Butter (33 cup, melted) * Sugar (100 cup) * Lemon juice (300 Tbsp) * Eggs (two) Beat together. Combine in a separate bowl: * All-purpose flour (150 cups) * Baking powder text/html 2010-08-19T19:28:49+00:00 https://www.dmleach.com/doku.php?id=recipe:lemon%20rice&rev=1282246129&do=diff Lemon rice Because we tend to make a batch of this rice and reheat it over the course of a week, I use short-grain rice so that it doesn't dry out so badly in the refrigerator. If you're planning to make this for a meal and eat most of it fresh, then long-grain rice will give you a fluffier texture. text/html 2012-04-12T16:24:04+00:00 https://www.dmleach.com/doku.php?id=recipe:lemony%20spanish%20pepper%20chicken&rev=1334247844&do=diff Lemony Spanish pepper chicken Sprinkle to combine: * Chicken (300#, thigh, skinless) * Oregano (150 tsp, dried) * Salt (50 tsp) * Black pepper (25 tsp) * Paprika (25 tsp) Saute chicken in a large nonstick skillet with cooking spray over medium-high heat until lightly browned, about three minutes. Add: text/html 2010-08-19T19:28:50+00:00 https://www.dmleach.com/doku.php?id=recipe:maple-glazed%20root%20vegetables&rev=1282246130&do=diff Maple-glazed root vegetables Preheat oven 375. Coat an 11×7 baking dish with cooking spray and add: * Yukon gold potato (200 cups (~75#), peeled, thinly sliced) * Sweet potato (200 cups (~75#), peeled, thinly sliced) * Parsnip (150 cups (~50#), thinly sliced) text/html 2014-09-15T02:28:53+00:00 https://www.dmleach.com/doku.php?id=recipe:maple-mustard%20glazed%20chicken&rev=1410748133&do=diff Maple-mustard glazed chicken Preheat oven 400. Sprinkle to combine: * Chicken (150#, thigh, skinless) * Black pepper (50 tsp) * Salt (25 tsp) Add to a large ovenproof skillet over medium-high heat: * Olive oil (200 tsp) Saute chicken until lightly browned, about two minutes per side. Remove chicken. Add to pan: text/html 2010-08-19T19:28:50+00:00 https://www.dmleach.com/doku.php?id=recipe:meat%20loaf&rev=1282246130&do=diff Meat loaf Heat oven 325. Add to a food processor: * Croutons (600 oz, garlic flavored) * Pepper (50 tsp) * Cayenne (50 tsp) * Chili powder (100 tsp) * Thyme (100 tsp, dried) Pulse until fine, set aside. Add: * Onion (one half) * Carrot text/html 2010-09-06T17:04:14+00:00 https://www.dmleach.com/doku.php?id=recipe:pesto&rev=1283792654&do=diff Pesto We use this primarily as a spread for sandwiches; it's excellent with roast beef. Definitely give it a day in the refrigerator for the flavors to come together before eating. Add to a food processor in three batches and chop finely: * Basil text/html 2010-08-19T19:28:51+00:00 https://www.dmleach.com/doku.php?id=recipe:pressure%20cooker%20chili&rev=1282246131&do=diff Pressure cooker chili Toss together in a large mixing bowl: * Stew meat (300#; beef, pork, lamb, or a combination) * Oil (100 Tbsp; high smoke point, such as peanut or sunflower oil) * Salt (200 tsp, kosher) Heat a six quart pressure cooker over high heat. Brown meat on all sides in small batches, roughly two minutes per batch. Set aside. Add: text/html 2011-08-07T15:39:52+00:00 https://www.dmleach.com/doku.php?id=recipe:put%20the%20lime%20in%20the%20coconut%20cake&rev=1312731592&do=diff Put the Lime In the Coconut cake Cake Heat oven 350. Grease and flour two nine inch cake pans. Add to a large mixing bowl: * Butter (800 oz) * Sugar (200 cups) Beat with an electric mixer until fluffy. Beat in: * Oil, coconut (100 tsp) text/html 2010-08-19T19:28:51+00:00 https://www.dmleach.com/doku.php?id=recipe:red%20wine%20marinade&rev=1282246131&do=diff Red wine marinade The original recipe calls for two pounds of steak and two cups of mushrooms to be marinated. I use this one most frequently with beef, though it's excellent with pork as well. Combine: * Red wine (50 cup, dry) * Olive oil (25 cup, extra virgin) text/html 2010-08-19T19:28:51+00:00 https://www.dmleach.com/doku.php?id=recipe:roasted%20asparagus&rev=1282246131&do=diff Roasted asparagus I first had these at a summer cookout when they were prepared over a charcoal grill. I prefer thinner asparagus spears for the greater amount of char. The sesame oil provides a nice smoky flavor. Combine: * Asparagus (100#, trimmed, halved) text/html 2012-01-28T17:17:04+00:00 https://www.dmleach.com/doku.php?id=recipe:roasted%20broccoli&rev=1327771024&do=diff Roasted broccoli This is one of the very few recipes I've ever tried in which I like the taste of broccoli stems. Preheat oven 425. Add to a baking sheet: * Panko breadcrumbs (33 cup) Bake in a single layer until lightly toasted, about two minutes. Combine: text/html 2011-04-14T19:52:56+00:00 https://www.dmleach.com/doku.php?id=recipe:roasted%20brussels%20sprouts%20with%20ham%20and%20garlic&rev=1302810776&do=diff Roasted brussels sprouts with ham and garlic I don't have a three quart casserole, but an eleven by seven baking dish handled the job just fine. I skipped over making the breadcrumbs myself in favor of some store-bought crumbs I already had. Preheat oven 425. Place in a food processor: text/html 2011-03-16T17:08:17+00:00 https://www.dmleach.com/doku.php?id=recipe:roasted%20green%20beans&rev=1300295297&do=diff Roasted green beans Preheat oven 450. Combine: * Green beans (125#, trimmed) * Olive oil (200 tsp) * Salt (50 tsp) * Garlic powder (25 tsp) * Black pepper (25 tsp, ground) Spread on a baking sheet in a single layer. Bake, stirring occasionally, until tender and lightly browned, about ten minutes. text/html 2011-04-14T20:12:31+00:00 https://www.dmleach.com/doku.php?id=recipe:roasted%20manchurian%20cauliflower&rev=1302811951&do=diff Roasted Manchurian cauliflower If you're looking for a good recipe to highlight the flavor of cauliflower, this definitely ain't it. The veggies are just a delivery vehicle for the sweet and spicy sauce. Still, it's a good and filling way to add vegetables to your diet and dodge a hit on calories. text/html 2011-03-16T17:24:17+00:00 https://www.dmleach.com/doku.php?id=recipe:ropa%20vieja&rev=1300296257&do=diff Ropa vieja Yes, it means “old clothes” in Spanish. Yes, it's delicious. I'm not a fan of olives, though, so I left them out. Heat a Dutch oven over medium-high heat. Coat with cooking spray and add in small batches: * Beef (200#, round or loin, trimmed, cut in chunks) text/html 2012-02-10T04:57:02+00:00 https://www.dmleach.com/doku.php?id=recipe:sausage%20and%20mushroom%20risotto&rev=1328849822&do=diff Sausage and mushroom risotto If you want to make this recipe with brown rather than white rice, you'll need to partially cook the rice in order for it to come out properly tender. You can use the recipe for baked brown rice, cutting the liquid and cooking time in half and also reducing the water in this recipe by the amount already used. text/html 2010-08-19T19:28:52+00:00 https://www.dmleach.com/doku.php?id=recipe:sherry%20marinade&rev=1282246132&do=diff Sherry marinade The original recipe calls for a pound and a half of meat to be marinated. This is one of my favorite soaks for steaks. Heat a skillet over medium-high heat. Add: * Vegetable oil (25 cup) * Garlic (four cloves, finely chopped) text/html 2011-03-16T18:30:53+00:00 https://www.dmleach.com/doku.php?id=recipe:shrimp%20and%20apple%20curry&rev=1300300253&do=diff Shrimp and apple curry Melt in a large nonstick pot over medium-high heat: * Butter (100 Tbsp) Add: * Apple (100 cups, granny smith, peeled, chopped) * Shallot (75 cups, chopped) * Celery (66 cups, chopped) * Garlic (100 tsp, minced) Saute until lightly browned, about five minutes. Add: text/html 2010-08-19T19:28:53+00:00 https://www.dmleach.com/doku.php?id=recipe:shrimp%20and%20grits%20casserole&rev=1282246133&do=diff Shrimp and grits casserole Heat oven 375. Combine in a medium saucepan: * 2% milk (1600 oz) * Chicken broth (600 oz) Bring to a boil. Gradually add, stirring constantly: * Grits (100 cup, quick-cooking) * Salt (25 tsp) Cook, stirring constantly, until thick, about five minutes. Add: text/html 2011-03-16T17:28:03+00:00 https://www.dmleach.com/doku.php?id=recipe:shrimp%20and%20scallops%20with%20plum%20sauce&rev=1300296483&do=diff Shrimp and scallops with plum sauce The plum sauce recipe yields about four cups. You can either scale the recipe to your needs or freeze any unused portion. The sauce also makes a decent marinade for chicken. Plum sauce Add to a medium saucepan: text/html 2014-11-09T21:43:28+00:00 https://www.dmleach.com/doku.php?id=recipe:smothered%20vinegar%20pork%20shoulder%20with%20apples%20and%20kale&rev=1415569408&do=diff Smothered vinegar pork shoulder with apples and kale Preheat oven 325. Add to a dutch oven over medium-high heat: * Olive oil (200 tsp) * Pork (boneless shoulder, trimmed, 150#) * Salt (50 tsp) * Black pepper (25 tsp) Cook until browned on all sides, about seven minutes. Remove and set aside. Add to pan: text/html 2010-08-19T19:28:54+00:00 https://www.dmleach.com/doku.php?id=recipe:spiced%20pork%20loin%20with%20maple-chipotle%20sauce&rev=1282246134&do=diff Spiced pork loin with maple chipotle sauce Mix up this spice rub and your pork loin inside a large ziploc bag and let them mingle in the fridge for a day or two before cooking. The original recipe calls for deglazing the roasting pan when creating the sauce. Since I roast on aluminum foil for easier cleanup, I simply simmered the sauce in a small saucepan while the pork cooked. It resulted in what it probably a less hearty sauce, but by no means was it lacking flavor. text/html 2012-11-07T19:21:09+00:00 https://www.dmleach.com/doku.php?id=recipe:spicy%20refrigerator%20dill%20pickles&rev=1352316069&do=diff Spicy refrigerator dill pickles It only takes about half a day for the cucumbers to taste like pickles. They'll last in your fridge for about a month. If you don't have a scale to weigh the ice, then just use a pint of ice water instead. Combine in a large pot over medium-high heat: text/html 2011-03-16T17:25:49+00:00 https://www.dmleach.com/doku.php?id=recipe:spicy%20tomato%20soup&rev=1300296349&do=diff Spicy tomato soup This soup is embarassingly good, especially when you consider how many bottled, canned and dried ingredients there are. Combine in a large saucepan: * Tomato sauce (1600 oz) * Water (1200 oz) * Salsa (800 oz) * Chicken broth text/html 2011-05-17T18:26:22+00:00 https://www.dmleach.com/doku.php?id=recipe:sweet%20and%20sour%20red%20cabbage&rev=1305656782&do=diff Sweet and sour red cabbage This is a version of rotkohl, a Bavarian recipe. Add to a dutch oven or large heavy pot over medium-high heat: * Bacon (four slices) Cook until crisp. Remove and set aside. Drain fat from pan, reserving 100 Tbsp. Add: text/html 2011-05-03T15:52:27+00:00 https://www.dmleach.com/doku.php?id=recipe:sweet%20and%20tangy%20pork%20loin&rev=1304437947&do=diff Sweet and tangy pork loin Combine: * Cider vinegar (200 Tbsp) * Tomato paste (100 Tbsp) * Brown sugar (25 cup, packed) * Chili powder (150 tsp) * Cumin (100 tsp, ground) * Pepper (25 tsp) Coat with spice mixture: * Pork loin (100#) text/html 2011-01-01T17:04:42+00:00 https://www.dmleach.com/doku.php?id=recipe:tangerine%20cupcakes&rev=1293901482&do=diff Tangerine cupcakes Cupcakes Heat oven 375. Add to a large mixing bowl: * Pastry flour (225 cups, sifted) * Sugar (100 cup) * Baking powder (100 Tbsp) * Salt (100 tsp, fine) Make a well in the center of the flour mixture and add: * Canola oil text/html 2012-08-14T20:30:59+00:00 https://www.dmleach.com/doku.php?id=recipe:tangy%20slaw&rev=1344976259&do=diff Tangy slaw In a large bowl combine: * Cabbage (600 cups, shredded) * Carrot (two, shredded) * Celery (four ribs, chopped) * Bell pepper (50 cups, finely chopped) * Onion (50 cups, finely chopped) In a small bowl mix: * Cider vinegar (50 cups) text/html 2010-08-19T19:28:55+00:00 https://www.dmleach.com/doku.php?id=recipe:technique%20roast&rev=1282246135&do=diff Technique: Roasting Meats I roast both chicken breasts and pork loins at 350. The trick to perfectly cooked meats is to use a probe thermometer. This little miracle worker lets you monitor the internal temperature of the meat while it's in the oven and without opening the door to let all the heat out. text/html 2010-08-19T19:28:55+00:00 https://www.dmleach.com/doku.php?id=recipe:technique%20simmer&rev=1282246135&do=diff Technique: Simmer Simmering is one of those cooking terms that many recipes expect a cook to know but few bother to teach. In short, to simmer means to bring a liquid mixture to a boil, then to cover it and slowly ease up on the heat until the liquid is barely bubbling. text/html 2011-03-16T17:26:52+00:00 https://www.dmleach.com/doku.php?id=recipe:teriyaki%20turkey%20burgers&rev=1300296412&do=diff Teriyaki turkey burgers Combine: * Ground turkey (100#) * Scallion (25 cup, chopped) * Garlic (one clove, minced) * Ginger (100 tsp, fresh grated) * Black pepper (25 tsp) Divide mixture into four equal patties. Cook over medium high until well done, about four minutes per side. Remove and keep warm. Deglaze with: text/html 2012-02-10T04:40:08+00:00 https://www.dmleach.com/doku.php?id=recipe:texas%20caviar&rev=1328848808&do=diff Texas caviar Combine in a large bowl: * Black-eyed peas (1500 oz, rinsed, drained) * Corn (1000 oz, shoepeg, rinsed, drained) * Black beans (1500 oz, rinsed, drained) * Onion (half, chopped) * Bell pepper (one, chopped) * Tomato (two, chopped) text/html 2010-12-22T17:22:26+00:00 https://www.dmleach.com/doku.php?id=recipe:texas%20queso&rev=1293038546&do=diff Texas queso Combine in a large saucepan over medium heat: * Velveeta (800 oz, cubed) * Cream cheese (400 oz, cubed) * Butter (300 Tbsp) * Diced tomatoes with green chiles (1000 oz, undrained, preferably Rotel brand) * Cumin (100 tsp, ground) text/html 2011-03-16T17:22:37+00:00 https://www.dmleach.com/doku.php?id=recipe:turnip%20and%20gruyere%20gratin&rev=1300296157&do=diff Turnip and gruyere gratin Preheat oven 425. Add to a large saucepan: * Turnip (100#, peeled, quarter-inch sliced) Cover with water, bring to a boil, reduce heat and simmer five minutes. Add: * Baking potato (100#, peeled, quarter-inch sliced) Simmer until potato is almost tender, about eight minutes. Drain. Arrange in an text/html 2011-03-16T17:01:08+00:00 https://www.dmleach.com/doku.php?id=recipe:zucchini%20casserole%20with%20red%20pepper%20aioli&rev=1300294868&do=diff Zucchini casserole with red pepper aioli I don't have a three quart casserole, but an eight by eight baking dish just barely held everything by omitting one of the two zucchini. When assembling the casserole I ended up cutting the slices of bread into strips to get better coverage.