Storm the Cassoulet

Jiffy Corn Bread with Creamed Corn


2 boxes Jiffy corn muffin mix

1 cup sour cream (OR 2/3 cup milk & 2 cups of shredded cheddar cheese)

3 eggs, beaten

½ cup melted butter or margarine

1 tsp. salt

16 oz. can creamed corn

Jalepenos (optional)


Mix all ingredients together and pour into greased 9×13 baking dish.

Bake at 375 degrees for 35 minutes or until lightly brown.

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Crustless Quiche in Muffin Tin



Eggs (beaten, seasoned, splash of milk)

Mix Ins (of your choice):   veggies, cheese & meat

Options: cooked bacon, sauteed broccoli, spinach, diced ham, sauteed mushrooms, sauteed onions, sauteed zucchini, tomatoes, green onions, Mexican blend cheese, sauteed sweet onion, sauteed red pepper, sauteed asparagus…..


Preheat oven to 350 degrees.  Generously grease bottoms and sides of muffin tins.

Then fill (almost to the top . . . the will puff up slightly) with beaten eggs and fillings.  Bake for 15 – 25 minutes (time will vary based on the amount of mix ins) until eggs are cooked through…… put them under the broiler for the last 1-2 minutes to brown the tops slightly.

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Fall-off-the-Bone Ribs


Recipe by Jenny Can Cook

This is a never-fail recipe and it’s so easy. Rub and cook ribs right away or rub and refrigerate for a few hours. Using a disposable foil pan or a foil-lined pan means no cleanup. These amazing ribs are equally delicious finished in the oven or on the grill. Don’t expect leftovers! – Jenny Jones

Prep Time: 15 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 3 hours

Makes: one rack of ribs


 one rack of pork baby back ribs

juice of one lemon

1/4 cup dry rub (your own or Jenny’s recipe)

1/2 cup barbeque sauce (your own or Jenny’s recipe)


 Preheat oven to 300° F.  Put rack in the center.

Remove excess fat from ribs. Peel the silver skin off the back of the ribs – lift with a sharp knife and grab with a paper towel to remove.

Cut ribs apart into individual pieces.

Rub ribs all over with lemon juice.

Coat ribs with dry rub. Place meat side down in large baking pan, & cover tightly with foil, shiny side out.

Bake in the oven for 2 1/2 hours.

Remove from oven & pour off liquid.

Brush bbq sauce over all sides of ribs.

Grill: To finish ribs on the grill, remove from the pan and place ribs on the grill (I use a basket over direct but low heat) basting and turning a few times for about 10 minutes.

Oven: To finish ribs in the oven, set oven to broil and return ribs to the oven, , about 6 inches from the top, uncovered, basting and broiling about 5 minutes per side, watching so they don’t burn. They will be so tender, it’s best to turn them using gloved hands.

Note: For my rub and sauce recipes, see recipes below.

Dry Rub for BBQ Ribs

 It takes just minutes to make homemade dry rub. If your ribs are large, you may need to double this recipe. – Jenny Jones

Prep Time: 5 minutes

Total Time: 5 minutes

Makes: Makes about 1/4 cup


 1/4 cup brown sugar

2 teaspoons chili powder (not powdered chili)

2 teaspoons sweet paprika

1 teaspoon salt

1 teaspoon dry mustard

1 teaspoon dried oregano leaves (not ground oregano)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon ground pepper



Note: A few people have run out of rub so you might consider doubling the recipe, especially for a generous rack of ribs. If you don’t use all the rub, it will keep indefinitely.

Homemade Barbeque Sauce

 It doesn’t get much easier than this. The beauty of this recipe is it’s very flexible: more of this – less of that – no problem. Add cayenne or Tabasco if you like but I like it just this way, not too hot, sweet, and sticky. I’ve never found a bottled sauce this good! – Jenny Jones

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Makes: 1 cup


 2 teaspoons olive oil

1/2 cup onion, finely diced

1 clove garlic, minced

1/2 cup cider vinegar

1/2 cup water

1/2 cup ketchup

1/2 cup brown sugar

2 Tablespoons molasses

2 Tablespoons spicy mustard (I use Guldens’ Spicy Brown Mustard)

1 Tablespoon Worcestershire Sauce

2 teaspoons chili powder (NOT powdered chili pepper)


Heat oil in a saucepan over medium-high heat and sauté onion & garlic for 2 minutes until golden brown.

Add everything else and bring to a boil. Reduce heat and cook uncovered, stirring occasionally, for about 25 minutes. Sauce with thicken as it cools.


Baby Back Ribs –

These come from the top of the ribcage between the spine and the spare ribs of the pig. They have meat between the bones and on top of the bones, and are shorter, curved, and usually meatier and leaner than St. Louis ribs.

St Louis Ribs – 

These come from the belly side of the rib cage, below the section of back ribs and above the breast bone. They contain more bone than meat, but they also have more fat content which can make them more tender then the Baby Backs.


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Buffalo Cauliflower Bites with Blue Cheese Dip

By Katie Lee


1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup 2% milk
1/4 cup water
1 head cauliflower, cut into bite-size pieces
1/3 cup hot sauce, preferably Frank’s RedHot
2 tablespoons unsalted butter
1 tablespoon chives, minced

1/2 cup plain 2% Greek yogurt
2 tablespoons mayonnaise
1 tablespoon white wine vinegar
Salt and pepper
4 ounces blue cheese, crumbled


For the Buffalo cauliflower bites:
Preheat oven to 425°F. Place a baking sheet in the oven to preheat.

In a large bowl, whisk flour with salt, pepper, garlic powder, and onion powder. Whisk in milk and water until smooth. Toss cauliflower in the mixture until evenly coated.

Remove the pan from the oven. Spray with nonstick cooking spray. Spread cauliflower onto pan. Do not overcrowd the pan or the cauliflower will steam and not become crispy. You may need to bake in batches or use two pans. Bake cauliflower for 20 minutes.

In the meantime, combine the hot sauce and butter in a small saucepan and heat on low until the butter melts (or microwave).

Remove the cauliflower from the oven and toss with the hot sauce. Return to the oven for another 20 minutes.

For the blue cheese dip:
In a small bowl, combine blue cheese, yogurt, mayo and vinegar. Stir until well combined and season with salt and pepper to taste.

To Serve:
Place cauliflower on a serving platter and garnish with chives. Serve with the blue cheese dip.

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Mom’s French Meat Stuffing


2 lbs. lean ground beef (or use half pork)

2 large onion, chopped fine

8 stalks celery, chopped fine

2 eggs


2 tablespoons of Bell’s Seasoning

1 – 2 cans beef broth

1 cup of breadcrumbs  (can substitute rice, stale bread, or crackers)


Fry the hamburger (dairn fat).  Fry onion and celery.  Put meat, onion and celery into a mixing bowl, and add 2 eggs, parsley, Bell’s Seasoning, beef broth and the breadcrumbs.

Add salt and pepper to taste.

Bake at 350 degrees for 20 minutes

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Frankie’s Shrimp & Pasta Salad


1 pound large cooked shrimp (16 to 20 shrimp per pound)

1 cup of light mayonnaise

1 teaspoon Dijon mustard or dry mustard

2 teaspoons of fresh lemon juice

½ teaspoon of Worcestershire sauce

1 tablespoon of minced fresh dill

1 tablespoon of celery seed

1 cup minced red onion (1 onion)

1 cup minced celery (6 stalks)

½ box of Ronzoni #32 rings

Kosher salt & freshly ground black pepper, to taste


Cook the pasta, and peel & remove veins from the shrimp.  Chop the shrimp into pieces.  Whisk together the mayonnaise, mustard, lemon juice, Worcestershire, dill, & celery seed.  Combine with the peeled shrimp. Mix in the onion, celery & cooked pasta.  Serve or cover and refrigerate for a few hours.

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How To Cook Golden, Juicy Chicken Breast on the Stove

per Kitchn

Serves 2 to 4

What You Need

2 boneless, skinless chicken breasts (about 1 pound total)
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons canola oil
1 tablespoon unsalted butter

Measuring cups and spoons
Knife and cutting board
Paper towels
10-inch or larger skillet (not nonstick)
Instant-read thermometer


  1. Pat the chicken dry and season with salt and pepper. Thoroughly dry the chicken on all sides with paper towels. Season with the salt and pepper on all sides.
  2. Heat the oil over medium-high heat in a large skillet. Heat the oil in a 10-inch or larger skillet, preferably straight-sided and not nonstick (cast iron is a great option), over medium-high heat until shimmering, about 3 minutes.
  3. Carefully add the chicken to the hot pan and cook for 5 to 7 minutes. Swirl the pan just before adding the breasts to evenly distribute the oil. Add the chicken one at a time and do not touch, poke, or move the chicken for 5 to 7 minutes. If you try to turn the chicken and it feels stuck, it isn’t golden and crispy or ready to flip.
  4. Flip the chicken and cook until it reaches 165°F, 5 to 7 minutes more. Flip the breasts over and add the butter right between them. Pick up the pan and give it a gentle swirl to distribute the melting butter. Cook until they reach an internal temperature of 165°F, 5 to 7 minutes more.
  5. Slice and serve. Remove the chicken breasts to a plate or clean cutting board. Let rest for 3 minutes before slicing and serving.
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2 ounces salt pork, rind removed (or bacon) & diced
2 cups diced onion
1 cup diced celery
3 cups diced red potatoes (keep skin on)
1 teaspoon dried thyme
1 teaspoon ground black pepper
4 cups shelled quahogs with juice (about 6 pounds in shell) – or sub 4 cans chopped clams
1/2 cup salted butter
1/2 cup all-purpose flour
1 1/2 quarts whipping cream

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  1. Sauté salt pork or bacon in a large pot until translucent.
  2. Add the onions and celery and sauté for 5 minutes.
  3. Pour in about 1 1/2 cups of the juice from the quahogs (or clams) and add potatoes and seasonings. If using canned clams, purchase extra clam juice to supplement for needed juice.
  4. Simmer this mixture until potatoes are tender. This should take about 10 minutes.
  5. Melt the butter in a small saucepan. When it is bubbling, add the flour and cook for about 5 minutes, stirring often. This is called a roux, prounced “rue.”
  6. Roughly chop the quahogs, reserving any liquid (or just use fresh or canned chopped clams).
  7. When the potatoes are tender, add quahogs (or clams) to the large pot and simmer for 2 minutes.
  8. Stir in the roux and continue simmering for another 5 minutes, stirring frequently. This is your chowder base.
  9. In a separate saucepan, scald the cream by heating it until small bubble appear around the edges of the pan. Do not boil.
  10. Stir the hot scalded cream into the chowder base, mix together, and remove from heat.
  11. At The Black Dog, they serve this soup with a dollop of butter, accompanied by oyster crackers or crusty bread.
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​To prevent the crust from bubbling in the oven, pierce it several times with the tips of a dinner fork. These holes will allow air to escape rather than forming bubbles.


​This is not mandatory but it’s a good tip. The wetter the sauce, the more you should heed this advice. Place sauce on top of the cheese by using a spoon to dollop — or a squeeze bottle to zigzag or spiral.


Very thin crusts such as Top This! should be topped lightly. Use about one cup (5-6 oz.) of cheese per 13″ pizza. Add any other toppings sparingly … a little goes a long way.


In your oven:
Preheat to 450°. Bake directly on the middle oven rack or on a pizza stone (the pizza stone must be 450 degrees or hotter for at least 45 minutes). Cook 8 to 10 minutes. Do not use a pizza pan (even a perforated one), sheet pan or anything else to cook these pizzas.

On your outdoor gas grill:
​Preheat to 450° then turn one half of the grill very low and leave the other side on high heat. Cook pizza on low half of the grill, lid closed, checking often to be sure pizza is getting charred but not burnt. You may need to rotate the pizza to cook it evenly. ​​


When you think the pizza is done, use kitchen tongs to lift it up about 6-8 inches on one side while still baking or grilling: IF IT BENDS, IT’S NOT DONE.​ Keep cooking until it does not bend.


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Homemade Mozzarella Cheese


1 Gallon of Milk (Not Ultra Pasteurized)

1 1/2 tsp Citric Acid

1/4 Rennet Tablet or 1/4 tsp Single Strength Liquid Rennet

1 teaspoon kosher Salt

Purified or Distilled Water (Make sure water is not tap water.  Cannot use water that has any chlorine in it)


Food Thermometer

Knife to Cut Curds

Spoon or Ladle to Stir Curds

5 quart Stainless Steel Pot

Large Stainless steel Colander

Large Glass bowl

Food grade, heat resistant gloves for stretching the curds


Prepare the Citric Acid and Rennet: Measure out 1 cup of water. Stir in the citric acid until dissolved. Measure out 1/4 cup of water in a separate bowl. Stir in the rennet until dissolved (mix the rennet just before you use it – potency expires in 20 minutes).

Warm the Milk: Pour the milk into the pot. Stir in the citric acid solution. Set the pot over medium-high heat and warm to 90°F, stirring gently.

Add the Rennet: Remove the pot from heat and gently stir in the rennet solution. Count to 30. Stop stirring, cover the pot, and let it sit undisturbed for 5 minutes.

Cut the Curds: After five minutes, the milk should have set, and it should look and feel like soft silken tofu. If it is still liquidy, re-cover the pot and let it sit for another five minutes. Once the milk has set, cut it into uniform curds: make several parallel cuts vertically through the curds and then several parallel cuts horizontally, creating a grid-like pattern. Make sure your knife reaches all the way to the bottom of the pan.

Cook the Curds: Place the pot back on the stove over medium heat and warm the curds to 105°F. Stir slowly as the curds warm, but try not to break them up too much. The curds will eventually clump together and separate more completely from the yellow whey.

Remove the Curds from Heat and Stir: Remove the pan from the heat and continue stirring gently for another 5 minutes.

Separate the Curds from the Whey: Ladle the curds into a microwave-safe bowl with the slotted spoon.

Microwave the Curds:  Microwave the curds for one minute. Drain off the whey. Put on your rubber gloves and fold the curds over on themselves a few times. At this point, the curds will still be very loose and cottage-cheese-like.

Microwave the Curds to 135°F: Microwave the curds for another 30 seconds and check their internal temperature. If the temperature has reached 135°F, continue with stretching the curds. If not, continue microwaving in 30-second bursts until they reach temperature. The curds need to reach this temperature in order to stretch properly.

Stretch and Shape the Mozzarella: Sprinkle the salt over the cheese and squish it with your fingers to incorporate. Using both hands, stretch and fold the curds repeatedly. It will start to tighten, become firm, and take on a glossy sheen. When this happens, you are ready to shape the mozzarella. Make one large ball, two smaller balls, or several bite-sized bocconcini. Try not to over-work the mozzarella.

The mozzarella can be used immediately or kept refrigerated for a week. To refrigerate, place the mozzarella in a small container. Mix a teaspoon of salt with a cup of cool whey and pour this over the mozzarella. Cover and refrigerate.


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