Recipes

Welcome to my recipe page. This is the page I would be posting recipes. I hope that you use these recipes respectable and don't stress about finding the ingredients or the equipment. If that is not available to you, then try to improvise if you need to. Enjoy.

Heres the first one I want to add.

Flarions Recipe

By Kyle Hedlund



• 1 box of Ritz Crackers

• 1 16oz. tub of cream cheese

• 2 Tsp. of sour cream

• 1 tsp. cumin

• 1 tsp. of chili powder

• 1 tsp. of cayenne pepper

• A sprinkle of smoked paprika



1. Open the tub of cream cheese and make a small well in the middle of the tub. Add the cumin in the middle of the well and mix and fold until it changes color.

2. Repeat step 1 with the chili powder, cayenne pepper, and the smoked paprika.

3. After the mixture is blended to a light red color, add the sour cream and mix it in to the mixture. Make sure you get the bottom of the tub for coverage of the mix.

4. Leave it in the refrigerator overnight.

5. When you want to the serve, mix it one more time to spread the spices around and to get that creamy texture. Dollop on a Ritz cracker and serve.

Heres a recipie from Picinc with the Tanks

Green Lime Chili Chicken sandwiches

• 1lb. of chicken breast, separated for cooking

• Juice from 1 lime

• 3 cloves of Garlic, minced

• Seeds from 1 jalapeño pepper

• 1 teaspoon of onion powder

• Dash of garlic salt

• Artisan or fucasia bread for buns



1. Combine the marinade ingredients into a plastic bag and place chicken in the same bag with the marinade overnight.

2. The next day, heat the frying pan on high heat until pan is warm. Retrieve the chicken and pour it into the pan with the marinade and cook the chicken for about 10-15 minutes or until the chicken is golden brown. While chicken is cooking, glaze the chicken with the cooked marinade and coat the chicken until done.

3. After the chicken is all cooked, put the chicken on a plate and let it rest until cooled down. While the chicken is cooling, take some artisan or Fucasia bread and cut them in half to make the bun.

4. Then place the chicken on the bun and serve. A good topping suggestion is some honey mustard or Dijon.



Chef’s note: You can save time by using green chili grilling sauce for marinade substitute with the garlic salt and onion power.

Here is the vegan recipie for my nutrition class

The Animal Hugger’s Bistro Sandwich

By Kyle Hedlund

Ingredient List:

Patty: 

·        4 Slices of Eggplant about 2-3 inches thick

·        ¼ cup of Light Olive oil

Onion Topping:

·        Red Onion, Sliced into rings

·        ½ teaspoon of light olive oil

House-made Ketchup:

·        4 Roma Tomatoes, Chopped

·        1 Jalapeño, chopped with seeds

·        ¼ of a white onion, diced

·        Juice of 1 lime

·        A pinch of thyme

·        A pinch of Basil

Bun:

·        4 Whole-wheat flat bread, toasted until crisp

1.     Pan fry the eggplant in olive oil on high heat for about 4 minutes each side or until the inside feels tender. Look for some light green color on each side to know when it’s done.

2.     While eggplant is cooking, put the ketchup ingredients into the food processer and pulse until it turns into a ruby colored liquid paste. Store in a bowl and chill until ready to serve.

3.     After egg plant is cooked, place patties on the side and lower the heat. Place the red onions on the pan with the rest of the olive oil and cook until brown.

4.     After the onions are brown, place the egg plant on the toasted bun and put the onion topping on top of the eggplant and place the other side of the bun on top. You can also place some raw red onion for that extra crunch.

5.     Get the ketchup from the fridge pour into to a squeeze bottle or serve it in a small side cup for dipping.

6.     Serve and enjoy.   


Heres a recipie from my Chefs Blitz

Green Bean Gentlemen Soup

Serves 6

The Classic green bean casserole got a new look. This soup has cream of mushroom and green bean you love with some brie to give it elegance.

Soup:

·         3  cups of cream of mushroom soup

·         2 cups of green bean

·         4 oz. of Brie

 Garnish:

·       Fried Onion Topping

1.    Pour the soup into a cast iron pot. Then, for every 1½ cups of mushroom soup, add 1 cup of green beans.

2.    Repeat step 1 and begin cooking and stiring for about 5 minutes or until soup and beans are fully cooked. 

3.    Transfer your soup to the blender and while blending, add brie (one small piece at a time) until melted and mixed in.

4.    Transfer soup back into pot for reaheating and leave to a simmer.

5.    Serve