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



Rice PilafBy Ken CechuraOriginal Recipe posted here:
Creamed Corn SouffleBy Ken CechuraThis comes from a number of different sources, with my own spin put on it.... one such source:
Instant Pot Strawberry Wine…ish? – a frugal application of strawberriesBy Ken CechuraOK, so I'm not a wine connoisseur by any means. I tried this in the interest of being frugal. My lovely wife enjoys having some fresh strawberries in the evening. Usually, I will cut the caps off, and core them before slicing them in half and putting them in a container for the next several days. At some point, I realized that the caps still have quite a bit of salvageable "meat" on them, so the last time I did this, I kept an additional 2 lbs or so of strawberry shards, which are "mine". A little internet browsing, and I decided to try and brew them into something adult, just because I could. 1/2 hour of prep, 1 day of soaking, 1.5-2 days of cooking, and 8 days of waiting. and free strawberry jam as a side effect! Credits: Instant Pot Wine from grape juice: Home-made strawberry juice:
Sweet Onion AppetizerBy Ken CechuraThis comes from a copy of 'Southern Living" (Issue unknown)... something I'm pretty sure my mother in law printed out or copied and left in my kitchen. It was worth a shot, and ended up being well worth the minimal effort!!
corn in butter sauceBy Ken CechuraOriginal:
Spanish RiceBy Ken CechuraFairly authentic spanish rice. Source:
SalsaBy Ken CechuraBasic Mild Salsa - Similar to more mild resaurant salsas

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