Recipes

Note:  Many of these recipes are either directly from other sites (credited where I can find them), or are my own modifications on things I found on the web.

Click on the “Browse” button to browse by categories.

 

Also note, i have some useful kitchen resources at the bottom

Enjoy!

 

Soy-Garlic CremaBy Ken Cechuraa bit of a fusion-type accessory for tacos, burritos and other such meals
Restaurant Style SteakBy Ken CechuraThe best way to cook steaks and pork chops, for texture and keeping flavor.
Momma’s White Chicken ChiliBy Ken CechuraBased on the McCormick White Chicken Chili packet, but with a slight twist. a GREAT crock pot meal - don't let the cook time scare you, this is a "cook for 6 hours on low" type meal. Pairs VERY well with the creamed corn souffle as a side!
Grilled Chicken RubBy Ken CechuraEasy rub for grilled chicken another slight adaptation... original source: https://www.joyfulhealthyeats.com/the-best-grilled-chicken-recipe-with-spice-rub/
Maui-Steak (or Chicken) BurritosBy Ken Cechurastarted as a copy of something i had at Wahoo's Fish Tacos ( https://www.wahoos.com/southern-california/ ) in Huntington Beach, and morphed into something a bit different.
Chicken and DumplingsBy Ken CechuraA comfort-food dinner, easy to prepare, and perfect for a cold rainy night in!
made-right…ish.By Ken Cechuraan Iowa loose-meat sandwich knockoff, with a slight change
Sokol Berwyn Sloppy JoeBy Ken Cechuraone my mom has made for years - the main idea was that If everyone followed the same recipe, each family only used 1# of meat and they could put them all together in a big pot to feed everyone at a big doing. This batch serves 4-5.
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Some basic measurement conversions – I will admit, some of my recipes call for 1/4 cup of one thing, then 4 tbsp of another…. i’ll work on that. In the meantime, this will help!

  • 3 teaspoons = 1 tablespoon
  • 1-1/2 teaspoons = 1/2 tablespoon
  • 4 tablespoons = 1/4 cup
  • 8 tablespoons = 1/2 cup
  • 16 tablespoons = 1 cup
  • 1 cup = 1/2 pint
  • 2 cups = 1 pint
  • 4 cups = 1 quart
  • 2 pints = 1 quart
  • 1 cup = 8 fluid ounces
  • 32 ounces = 1 quart
  • 2 quarts = 1/2 gallon
  • 4 quarts = 1 gallon
  • 1 stick of butter = 8 tablespoons = 1/2 cup

 
FDA Safe Cooking Guidelines – Click the thermometer to open the PDF