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!

 

Spanish RiceBy Ken CechuraFairly authentic spanish rice. Source: http://allrecipes.com/recipe/27072/mexican-rice-ii/
Beef Stroganoff (instant pot)By Ken Cechura"A truly one-pot meal! Fork-tender beef and mushrooms with egg noodles. This recipe is written using the Instant Pot®." VERY tender beef!!" From allrecepies.com
Saifun SaladBy Ken Cechuralight salad with vinegar/oil dressing. Great for spring / summer dinners, served with dinner rolls.
Smoked TurkeyBy Ken CechuraSmoked Turkey, brine, and rub recipes (required prep time the night before)
SalsaBy Ken CechuraBasic Mild Salsa - Similar to more mild resaurant salsas
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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