328 lines
31 KiB
XML
328 lines
31 KiB
XML
<?xml version="1.0" encoding="utf-8"?>
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<?xml-stylesheet type="text/xsl" href="/simple-atom.xslt"?>
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<feed xmlns="http://www.w3.org/2005/Atom" xml:lang="en-US">
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<title>joshua.seigler.net - recipes</title>
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<subtitle>Personal homepage of Joshua Seigler</subtitle>
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<link href="https://joshua.seigler.net/feeds/recipes.xml" rel="self" />
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<link href="https://joshua.seigler.net/" />
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<updated>2025-06-28T00:00:00Z</updated>
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<id>https://joshua.seigler.net/</id>
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<author>
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<name></name>
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</author>
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<entry>
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<title>Chicken Chili Verde</title>
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<link href="https://joshua.seigler.net/recipes/chicken-chili-verde/" />
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<updated>2025-07-01T00:00:00Z</updated>
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<id>https://joshua.seigler.net/recipes/chicken-chili-verde/</id>
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<content type="html"><p>Serves six. Prep 20 minutes, cooking time about 1 hour. Mildly spicy. Requires an immersion blender or kitchen blender.</p>
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<h2 id="ingredients" tabindex="-1"><a class="header-anchor" href="https://joshua.seigler.net/recipes/chicken-chili-verde/#ingredients" aria-hidden="true"></a> Ingredients</h2>
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<ul>
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<li>1-3 jalapeño peppers</li>
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<li>1 Anaheim or Cubanelle pepper</li>
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<li>6 tomatillos</li>
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<li>2 large chicken breasts</li>
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<li>1 large white onion</li>
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<li>1 head of garlic</li>
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<li>3 cups chicken stock</li>
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<li>2 tsp neutral oil</li>
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<li>Salt</li>
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<li>Pepper</li>
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<li>1 lime</li>
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<li>1 tsp oregano</li>
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<li>Fresh cilantro, optional</li>
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<li>3 cups white rice</li>
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</ul>
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<h2 id="directions" tabindex="-1"><a class="header-anchor" href="https://joshua.seigler.net/recipes/chicken-chili-verde/#directions" aria-hidden="true"></a> Directions</h2>
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<ol>
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<li>Rough chop the onion. Dice a little bit and set aside for a garnish.</li>
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<li>Add the chicken, 1/3 of the chopped onion, 1/3 of the garlic, and the chicken broth to a small pot. Boil, then simmer covered for 45 minutes.</li>
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<li>While that cooks, deseed the peppers.</li>
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<li>In a sauté pan over medium-high heat, sear the peppers, tomatillos, and the rest of the garlic and chopped onion in about 2 tsp of oil. Stir the pan intermittently until the veggies are softened and seared, about 15 minutes.</li>
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<li>Set aside the seared veggies. Cook the rice by your preferred method.</li>
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<li>When the chicken is done simmering, remove the breasts and add the broth, onions, etc to the veggies.</li>
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<li>Add to the mixture half the lime juice, and salt, pepper, oregano, and cilantro.</li>
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<li>Blend until very smooth.</li>
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<li>Shred the chicken breasts with forks and add to the mixture.</li>
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<li>Heat the mixture, covered, over medium heat for 15 minutes.</li>
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<li>Serve over rice and garnish with diced onion and lime juice.</li>
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</ol>
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<h2 id="notes" tabindex="-1"><a class="header-anchor" href="https://joshua.seigler.net/recipes/chicken-chili-verde/#notes" aria-hidden="true"></a> Notes</h2>
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<p>You can use jarred minced garlic instead of fresh, just delay adding it when you char the veggies because it will burn easily.<br>
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Original recipe from <a href="https://www.tiktok.com/@oldscoolkevmo/video/7520712000826133791" target="_blank" rel="noopener">Kevin Ashton</a>.</p>
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<h2 id="nutrition-information" tabindex="-1"><a class="header-anchor" href="https://joshua.seigler.net/recipes/chicken-chili-verde/#nutrition-information" aria-hidden="true"></a> Nutrition Information</h2>
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<p>Makes 6 389g servings. Each serving: <strong>Calories</strong>: 558kcal (26%), <strong>Protein</strong>: 28.18g (52%), <strong>Total Fat</strong>: 11.64g (24%), Cholesterol: 64mg, Saturated Fat: 3g, Trans Fat: 0.11g, <strong>Carbohydrates</strong>: 82.35g (34%), Dietary Fiber: 3.9g (16%), Sugars: 3.11g, <strong>Calcium</strong>: 45mg (5%), <strong>Iron</strong>: 2.72mg (15%), <strong>Potassium</strong>: 474mg (10%), <strong>Sodium</strong>: 584mg (39%)</p>
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</content>
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</entry>
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<entry>
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<title>Amish Egg Noodles</title>
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<link href="https://joshua.seigler.net/recipes/amish-egg-noodles/" />
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<updated>2025-06-13T00:00:00Z</updated>
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<id>https://joshua.seigler.net/recipes/amish-egg-noodles/</id>
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<content type="html"><h2 id="ingredients" tabindex="-1"><a class="header-anchor" href="https://joshua.seigler.net/recipes/amish-egg-noodles/#ingredients" aria-hidden="true"></a> Ingredients</h2>
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<ul>
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<li>6 tablespoons butter, divided</li>
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<li>28 ounces chicken broth</li>
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<li>1 chicken bouillon cube</li>
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<li>12 ounces extra wide egg noodles</li>
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<li>1 teaspoon parsley flakes</li>
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<li>Salt and pepper, to taste</li>
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</ul>
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<h2 id="instructions" tabindex="-1"><a class="header-anchor" href="https://joshua.seigler.net/recipes/amish-egg-noodles/#instructions" aria-hidden="true"></a> Instructions</h2>
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<ul>
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<li>In a large pan, brown two tablespoons of butter over medium heat.</li>
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<li>Pour the chicken stock and bouillon cube into the pan and bring to a boil.</li>
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<li>Add the egg noodles to the chicken stock and return to a boil. Cover the pot and remove from the heat.</li>
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<li>Let the noodles set for 30 minutes, stirring every 10 minutes or so.</li>
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<li>Test the noodles for doneness. If they are not cooked through, turn the heat back on and cook for 1-2 minutes until noodles are tender.</li>
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<li>Top with the remaining 4 tablespoons of butter, parsley, and salt and pepper to taste.</li>
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<li>Serve immediately or leave in the pan, covered, until ready to serve. These will stay warm for 20 more minutes or so with no problems.</li>
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</ul>
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<h2 id="notes" tabindex="-1"><a class="header-anchor" href="https://joshua.seigler.net/recipes/amish-egg-noodles/#notes" aria-hidden="true"></a> Notes</h2>
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<p>We use 4.5 tsp of Better than Bouillon with 28oz water, replacing the broth and bouillon cube.<br>
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We also usually brown some canned chicken and add it at the same time as the butter and seasonings.</p>
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<p>Original recipe from <a href="https://www.bunsinmyoven.com/amish-egg-noodles/" target="_blank" rel="noopener">bunsinmyoven</a></p>
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<h2 id="nutrition-information" tabindex="-1"><a class="header-anchor" href="https://joshua.seigler.net/recipes/amish-egg-noodles/#nutrition-information" aria-hidden="true"></a> Nutrition Information</h2>
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<p>Makes 6 servings. Each serving:<br>
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<strong>Calories</strong> 328kcal (16%), <strong>Total Fat</strong> 14g (22%), Saturated Fat 7g (44%), Cholesterol 77mg (26%), <strong>Sodium</strong> 758mg (33%), <strong>Total Carbohydrates</strong> 41g (14%), Dietary Fiber 2g (8%), Sugar 1g (1%), <strong>Protein</strong> 9g (18%), <strong>Vitamin C</strong> 10.3mg (12%), <strong>Vitamin A</strong> 400IU (8%), <strong>Iron</strong> 1.5mg (8%), <strong>Calcium</strong> 41mg (4%), <strong>Potassium</strong> 266mg (8%)</p>
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</content>
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</entry>
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<entry>
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<title>Perfect Homemade Brownies</title>
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<link href="https://joshua.seigler.net/recipes/perfect-homemade-brownies/" />
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<updated>2025-05-20T00:00:00Z</updated>
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<id>https://joshua.seigler.net/recipes/perfect-homemade-brownies/</id>
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<content type="html"><h2 id="ingredients" tabindex="-1"><a class="header-anchor" href="https://joshua.seigler.net/recipes/perfect-homemade-brownies/#ingredients" aria-hidden="true"></a> Ingredients</h2>
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<ul>
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<li>1 cup butter</li>
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<li>2 1/4 cups sugar</li>
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<li>4 large eggs</li>
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<li>1 1/4 cups cocoa powder</li>
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<li>1 teaspoon salt</li>
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<li>1 teaspoon baking powder</li>
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<li>1 teaspoon espresso powder (optional)</li>
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<li>1 tablespoon vanilla extract</li>
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<li>1 1/2 cups all-purpose flour</li>
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<li>2 cups semi-sweet chocolate chips</li>
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</ul>
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<h2 id="instructions" tabindex="-1"><a class="header-anchor" href="https://joshua.seigler.net/recipes/perfect-homemade-brownies/#instructions" aria-hidden="true"></a> Instructions</h2>
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<ol>
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<li>Pre-heat the oven to 350 degrees. Butter a 9×13 baking dish.</li>
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<li>In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.</li>
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<li>Pour butter mixture into a large bowl or stand mixer, and cool for 2 minutes. Beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.</li>
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<li>Stir in the flour and chocolate chips until well combined.</li>
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<li>Spread into prepared pan (batter will be very thick and sticky) and bake for about 30 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack.</li>
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</ol>
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<h2 id="notes" tabindex="-1"><a class="header-anchor" href="https://joshua.seigler.net/recipes/perfect-homemade-brownies/#notes" aria-hidden="true"></a> Notes</h2>
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<p>Original recipe from <a href="https://www.bunsinmyoven.com/good-ol-homemade-brownies/" target="_blank" rel="noopener">Buns In My Oven</a></p>
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<h2 id="nutrition-information" tabindex="-1"><a class="header-anchor" href="https://joshua.seigler.net/recipes/perfect-homemade-brownies/#nutrition-information" aria-hidden="true"></a> Nutrition Information</h2>
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<p>16 servings. Each serving: <strong>Calories</strong> 419kcal (21%) <strong>Carbohydrates</strong> 53g (18%) <strong>Protein</strong> 5g (10%) <strong>Fat</strong> 22g (34%) <strong>Saturated Fat</strong> 13g (81%) <strong>Cholesterol</strong> 78mg (26%) <strong>Sodium</strong> 268mg (12%) <strong>Potassium</strong> 290mg (8%) <strong>Fiber</strong> 4g (17%) <strong>Sugar</strong> 36g (40%) <strong>Vitamin A</strong> 435IU (9%) <strong>Calcium</strong> 46mg (5%) <strong>Iron</strong> 3.2mg (18%)</p>
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</content>
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</entry>
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<entry>
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<title>Pasta Rosatella</title>
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<link href="https://joshua.seigler.net/recipes/pasta-rosatella/" />
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<updated>2025-05-20T00:00:00Z</updated>
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<id>https://joshua.seigler.net/recipes/pasta-rosatella/</id>
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<content type="html"><h2 id="ingredients" tabindex="-1"><a class="header-anchor" href="https://joshua.seigler.net/recipes/pasta-rosatella/#ingredients" aria-hidden="true"></a> Ingredients</h2>
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<ul>
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<li>1lb any pasta</li>
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<li>2 cups (approximate) garlic &amp; herb pasta sauce</li>
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<li>1½ cups milk</li>
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<li>2 tablespoons flour</li>
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<li>2 tablespoons oil</li>
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<li>Salt and pepper</li>
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<li>Grated Parmesan cheese</li>
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</ul>
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<h2 id="instructions" tabindex="-1"><a class="header-anchor" href="https://joshua.seigler.net/recipes/pasta-rosatella/#instructions" aria-hidden="true"></a> Instructions</h2>
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<ol>
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<li>Cook the pasta according to the package directions.</li>
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<li>Meanwhile in a saucepan, whisk together the oil and flour over medium heat to form a roux. Cook for 1–2 minutes until lightly golden.</li>
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<li>Slowly whisk in the milk to make a béchamel and continue stirring until thickened.</li>
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<li>Season with salt and pepper, and add cheese.</li>
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<li>Stir in the pasta sauce and let the mixture simmer on low.</li>
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<li>When the pasta is done cooking, drain it, then top with the sauce and extra cheese to serve.</li>
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</ol>
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<h2 id="notes" tabindex="-1"><a class="header-anchor" href="https://joshua.seigler.net/recipes/pasta-rosatella/#notes" aria-hidden="true"></a> Notes</h2>
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<p>The recipe works the same with almond milk and vegan mozarella replacing the existing dairy.</p>
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<p>Original recipe from <a href="https://www.tiktok.com/@dollartreedinners/video/7499238134434123051" target="_blank" rel="noopener">dollartreedinners</a></p>
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<h2 id="nutrition-information" tabindex="-1"><a class="header-anchor" href="https://joshua.seigler.net/recipes/pasta-rosatella/#nutrition-information" aria-hidden="true"></a> Nutrition Information</h2>
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<p>Makes 4 servings. Each serving:<br>
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<strong>Calories</strong> 626kcal (31%) <strong>Total Fat</strong> 14.1g (18%) <strong>Saturated Fat</strong> 4.4g (22%) <strong>Trans Fat</strong> 0.19g <strong>Cholesterol</strong> 18.1mg (6%) <strong>Sodium</strong> 980.9mg (41%) <strong>Total Carbohydrate</strong> 100g (36%) <strong>Dietary Fiber</strong> 4.8g (17%) <strong>Total Sugars</strong> 10.7g (21%) <strong>Protein</strong> 22.8g (46%) <strong>Vitamin C</strong> 2.6mg (3%) <strong>Vitamin D</strong> 1.2mcg (6%) <strong>Iron</strong> 4.8mg (27%) <strong>Calcium</strong> 242.6mg (19%) <strong>Potassium</strong> 642.7mg (14%) <strong>Phosphorus</strong> 381.7mg (31%)</p>
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</content>
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</entry>
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<entry>
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<title>Creamy Chicken Orzo</title>
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<link href="https://joshua.seigler.net/recipes/creamy-chicken-orzo/" />
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<updated>2025-05-20T00:00:00Z</updated>
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<id>https://joshua.seigler.net/recipes/creamy-chicken-orzo/</id>
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<content type="html"><h2 id="ingredients" tabindex="-1"><a class="header-anchor" href="https://joshua.seigler.net/recipes/creamy-chicken-orzo/#ingredients" aria-hidden="true"></a> Ingredients</h2>
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<ul>
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<li>2 boneless skinless chicken breasts, cooked and diced</li>
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<li>8 ounces Orzo pasta</li>
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<li>2 celery stalks, finely diced</li>
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<li>2 carrots, finely diced</li>
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<li>1/2 yellow onion, finely diced</li>
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<li>5 tablespoons butter</li>
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<li>2 tablespoons olive oil</li>
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<li>2 cups chicken broth</li>
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<li>½ cup heavy whipping cream</li>
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<li>1 teaspoon chicken bouillon powder</li>
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<li>1/3 cup all purpose flour</li>
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</ul>
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<h2 id="instructions" tabindex="-1"><a class="header-anchor" href="https://joshua.seigler.net/recipes/creamy-chicken-orzo/#instructions" aria-hidden="true"></a> Instructions</h2>
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<ol>
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<li>Cook the Orzo per the package instructions.</li>
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<li>While that cooks, make a mirepoix:
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<ol>
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<li>In a large skillet over medium high heat add the butter and olive oil.</li>
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<li>Once the butter is melted add in the diced onion, carrots and celery.</li>
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<li>Allow the veggies to sauté for 4-5 minutes until they start to soften up.</li>
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</ol>
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</li>
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<li>Reduce the heat to low and sprinkle the all-purpose flour over the veggies and whisk together until it forms a paste/roux. While stirring constantly, allow the roux to cook for 2-3 minutes.</li>
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<li>Pour into the roux the chicken broth, chicken boullion powder, and heavy whipping cream. Whisk together until no clumps are present and the mixture starts to thicken.</li>
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<li>Add in the diced chicken and allow the mixture to simmer until it reaches desired thickness. Pour in drained orzo and stir to combine. Serve &amp; enjoy!</li>
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</ol>
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<h2 id="notes" tabindex="-1"><a class="header-anchor" href="https://joshua.seigler.net/recipes/creamy-chicken-orzo/#notes" aria-hidden="true"></a> Notes</h2>
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<p>You can use rotisserie chicken or cook your own chicken for this recipe. If you use a rotisserie chicken then no additional seasonings are needed, but if you are planning to cook your own chicken then you will need to season it to your liking. I typically use a blend of onion powder, garlic powder, paprika, salt and black pepper.</p>
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<p>Original recipe from <a href="https://cookingwithkatiecross.com/creamy-chicken-pot-pie-orzo/" target="_blank" rel="noopener">Cooking with Katie Cross</a></p>
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<h2 id="nutrition-information" tabindex="-1"><a class="header-anchor" href="https://joshua.seigler.net/recipes/creamy-chicken-orzo/#nutrition-information" aria-hidden="true"></a> Nutrition Information</h2>
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<p>Makes 5 servings, 1700g. Each 340g serving:<br>
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<strong>Calories</strong> 496kcal (25%), <strong>Total Fat</strong> 21g (32%), Saturated Fat 9g (45%), Trans Fat 0g, <strong>Cholesterol</strong> 102mg (34%), <strong>Sodium</strong> 504mg (21%), <strong>Total Carbohydrates</strong> 45g (15%), Dietary Fiber 3g (13%), Sugars 3g, <strong>Protein</strong> 30g (60%), <strong>Vitamin A</strong> 4646IU, <strong>Vitamin C</strong> 3mg, <strong>Calcium</strong> 78mg, <strong>Iron</strong> 2mg, <strong>Potassium</strong> 442mg</p>
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</content>
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</entry>
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<entry>
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<title>Spanish Style Rice</title>
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<link href="https://joshua.seigler.net/recipes/spanish-style-rice/" />
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<updated>2025-05-05T00:00:00Z</updated>
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<id>https://joshua.seigler.net/recipes/spanish-style-rice/</id>
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<content type="html"><h2 id="ingredients" tabindex="-1"><a class="header-anchor" href="https://joshua.seigler.net/recipes/spanish-style-rice/#ingredients" aria-hidden="true"></a> Ingredients</h2>
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<ul>
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<li>3 Tbsp neutral oil</li>
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<li>2 cups long grain white rice</li>
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<li>4 cups water</li>
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<li>8 oz tomato sauce</li>
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<li>2 Tbsp chicken or vegetable bouillon powder</li>
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<li>1.5 cups water</li>
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</ul>
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<h2 id="instructions" tabindex="-1"><a class="header-anchor" href="https://joshua.seigler.net/recipes/spanish-style-rice/#instructions" aria-hidden="true"></a> Instructions</h2>
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<ol>
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<li>Add oil to a large frying pan over medium-high heat.</li>
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<li>Add uncooked rice, stirring continually until rice is toasted.</li>
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<li>Stir in 4 cups water, tomato sauce, and bouillon.</li>
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<li>Return to boil and leave uncovered <strong>10 minutes</strong>.</li>
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<li>Stir in 1.5 cups water and return to a boil.</li>
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<li>Reduce heat to low and cover. Simmer <strong>10 minutes</strong>.</li>
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<li>Turn off heat and leave in place, covered for <strong>20 minutes</strong>.</li>
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</ol>
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<p>Enjoy!</p>
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<h2 id="notes" tabindex="-1"><a class="header-anchor" href="https://joshua.seigler.net/recipes/spanish-style-rice/#notes" aria-hidden="true"></a> Notes</h2>
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<p>Original recipe from <a href="https://www.tiktok.com/t/ZT2Qy1AtF/" target="_blank" rel="noopener">dollartreedinners</a></p>
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<h2 id="nutrition-information" tabindex="-1"><a class="header-anchor" href="https://joshua.seigler.net/recipes/spanish-style-rice/#nutrition-information" aria-hidden="true"></a> Nutrition Information</h2>
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<p>Makes 4 servings. Each serving: <strong>Calories</strong> 441kcal (22%), <strong>Total Fat</strong> 11.3g (17%), Saturated Fat 1.9g (10%), Trans Fat 0.1g, Cholesterol 1mg (0%), <strong>Sodium</strong> 56mg (2%), <strong>Total Carbohydrates</strong> 76g (25%), Dietary Fiber 2g (6%), Sugars 0g, <strong>Protein</strong> 7g, <strong>Vitamin A</strong> (1%), <strong>Vitamin C</strong> (9%), <strong>Calcium</strong> (7%), <strong>Iron</strong> (24%)</p>
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</content>
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</entry>
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<entry>
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<title>Luther Salad</title>
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<link href="https://joshua.seigler.net/recipes/luther-salad/" />
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<updated>2025-05-05T00:00:00Z</updated>
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<id>https://joshua.seigler.net/recipes/luther-salad/</id>
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<content type="html"><h2 id="ingredients" tabindex="-1"><a class="header-anchor" href="https://joshua.seigler.net/recipes/luther-salad/#ingredients" aria-hidden="true"></a> Ingredients</h2>
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<ul>
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<li>1 lb tri-color rotini</li>
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<li>italian dressing</li>
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<li>extras
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<ul>
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<li>cubed low-moisture mozzarella</li>
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<li>frozen peas</li>
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<li>shredded chicken</li>
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</ul>
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</li>
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</ul>
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<h2 id="instructions" tabindex="-1"><a class="header-anchor" href="https://joshua.seigler.net/recipes/luther-salad/#instructions" aria-hidden="true"></a> Instructions</h2>
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<ol>
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<li>Cook rotini in well salted water according to box directions. While rotini cooks, prepare your extras.</li>
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<li>Drain pasta and rinse twice in cold water to remove starch and stop carryover cooking.</li>
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<li>In a large bowl combine rotini and extras. Add italian dressing, at least 8 oz. Mix and serve or refrigerate.</li>
|
||
</ol>
|
||
<h2 id="notes" tabindex="-1"><a class="header-anchor" href="https://joshua.seigler.net/recipes/luther-salad/#notes" aria-hidden="true"></a> Notes</h2>
|
||
<p>At first we called this “worm salad” but this proved off-putting, and we needed a new name. We had recently learned about the <a href="https://en.wikipedia.org/wiki/Diet_of_Worms" target="_blank" rel="noopener">1521 Diet of Worms</a> where Martin Luther was summoned to defend or recant his beliefs, so we called it “Luther salad” instead.</p>
|
||
<p>The base salad already covers elements of <a href="https://www.saltfatacidheat.com/" target="_blank" rel="noopener">salt, fat, acid, and heat</a>, so your extras are mostly for texture, leaving lots of room for variations:</p>
|
||
<h3 id="vegan-%2F-healthy%3A" tabindex="-1"><a class="header-anchor" href="https://joshua.seigler.net/recipes/luther-salad/#vegan-%2F-healthy%3A" aria-hidden="true"></a> Vegan / healthy:</h3>
|
||
<ul>
|
||
<li>halved cherry tomatoes</li>
|
||
<li>slivered sweet peppers</li>
|
||
<li>paysanne cucumber</li>
|
||
</ul>
|
||
<h3 id="italian%3A" tabindex="-1"><a class="header-anchor" href="https://joshua.seigler.net/recipes/luther-salad/#italian%3A" aria-hidden="true"></a> Italian:</h3>
|
||
<ul>
|
||
<li>halved cherry tomatoes</li>
|
||
<li>sliced black olives, drained</li>
|
||
<li>cubed cheese</li>
|
||
<li>chopped pepperoni</li>
|
||
</ul>
|
||
<h2 id="nutrition-information" tabindex="-1"><a class="header-anchor" href="https://joshua.seigler.net/recipes/luther-salad/#nutrition-information" aria-hidden="true"></a> Nutrition Information</h2>
|
||
<p>This is less a recipe and more a category of foods. It has a pound of pasta, a good amount of oil, and some protein. So, kinda high on carbs but not the worst thing. No label for this one.</p>
|
||
</content>
|
||
</entry>
|
||
<entry>
|
||
<title>Corn Casserole</title>
|
||
<link href="https://joshua.seigler.net/recipes/corn-casserole/" />
|
||
<updated>2025-04-24T00:00:00Z</updated>
|
||
<id>https://joshua.seigler.net/recipes/corn-casserole/</id>
|
||
<content type="html"><h2 id="ingredients" tabindex="-1"><a class="header-anchor" href="https://joshua.seigler.net/recipes/corn-casserole/#ingredients" aria-hidden="true"></a> Ingredients</h2>
|
||
<ul>
|
||
<li>1 can of corn drained</li>
|
||
<li>1 can of creamed corn</li>
|
||
<li>1 stick melted butter 1/2 cup</li>
|
||
<li>1 box of Jiffy Corn Muffin mix</li>
|
||
<li>1 cup sour cream</li>
|
||
</ul>
|
||
<h2 id="instructions" tabindex="-1"><a class="header-anchor" href="https://joshua.seigler.net/recipes/corn-casserole/#instructions" aria-hidden="true"></a> Instructions</h2>
|
||
<ol>
|
||
<li>Preheat the oven to 350 degrees.</li>
|
||
<li>In a bowl, mix all of the ingredients together in order, then pour into a greased 8&quot;x8&quot; baking pan.</li>
|
||
<li>Cook uncovered for 45-50 minutes or until lightly browned.</li>
|
||
</ol>
|
||
<h2 id="notes" tabindex="-1"><a class="header-anchor" href="https://joshua.seigler.net/recipes/corn-casserole/#notes" aria-hidden="true"></a> Notes</h2>
|
||
<p>Vegan substitutions: almond milk instead of sour cream, vegetable butter or neutral oil instead of butter. Made this way, the result will be less bready but still excellent. Increase cooking time slightly.</p>
|
||
<p>Doubling: if the pan size makes the uncooked mix more than about an inch deep, you will need extra cooking time. Cover it with foil and cook another 20 minutes or so.</p>
|
||
<h2 id="nutrition-information" tabindex="-1"><a class="header-anchor" href="https://joshua.seigler.net/recipes/corn-casserole/#nutrition-information" aria-hidden="true"></a> Nutrition Information</h2>
|
||
<p>Makes 15.5 100g servings. Each serving: <strong>Calories</strong>: 167g (8%), <strong>Protein</strong>: 2.82g (5%), <strong>Total Fat</strong>: 9.35g (19%), Cholesterol: 31g, Saturated Fat: 5.2g, Trans Fat: 0.24g, <strong>Carbohydrates</strong>: 20g (8%), Dietary Fiber: 1.1g (4%), Sugars: 2.05g, <strong>Calcium</strong>: 36mg (4%), <strong>Iron</strong>: 0.6mg (3%), <strong>Potassium</strong>: 137mg (3%), <strong>Sodium</strong>: 346mg (23%)</p>
|
||
</content>
|
||
</entry>
|
||
<entry>
|
||
<title>Sloppy Joes</title>
|
||
<link href="https://joshua.seigler.net/recipes/sloppy-joes/" />
|
||
<updated>2024-06-07T00:00:00Z</updated>
|
||
<id>https://joshua.seigler.net/recipes/sloppy-joes/</id>
|
||
<content type="html"><h2 id="ingredients" tabindex="-1"><a class="header-anchor" href="https://joshua.seigler.net/recipes/sloppy-joes/#ingredients" aria-hidden="true"></a> Ingredients</h2>
|
||
<ul>
|
||
<li>1 lb. hamburger</li>
|
||
<li>1/2 teaspoon paprika</li>
|
||
<li>1 teaspoon chili powder</li>
|
||
<li>1 Tablespoon dry mustard</li>
|
||
<li>1 Tablespoon parsley, chopped</li>
|
||
<li>1 Tablespoon Worcestershire sauce</li>
|
||
<li>2 Tablespoons brown sugar</li>
|
||
<li>2 Tablespoons apple cider vinegar</li>
|
||
<li>1/2 cup onion, diced</li>
|
||
<li>1/2 cup Ketchup</li>
|
||
<li>1 cup water</li>
|
||
</ul>
|
||
<h2 id="instructions" tabindex="-1"><a class="header-anchor" href="https://joshua.seigler.net/recipes/sloppy-joes/#instructions" aria-hidden="true"></a> Instructions</h2>
|
||
<ol>
|
||
<li>Brown beef with onion, draining fat.</li>
|
||
<li>Add all remaining ingredients and bring to a boil.</li>
|
||
<li>Simmer 20 minutes or until thickened, stirring occasionally.</li>
|
||
<li>Refrigerate overnight, serve hot.</li>
|
||
</ol>
|
||
<h2 id="notes" tabindex="-1"><a class="header-anchor" href="https://joshua.seigler.net/recipes/sloppy-joes/#notes" aria-hidden="true"></a> Notes</h2>
|
||
<p>If you don’t have onion you can substitute 1/2 tablespoon onion powder.<br>
|
||
Recipe originally from Connie Henderson of Charlottesville, VA</p>
|
||
<h2 id="nutrition-information" tabindex="-1"><a class="header-anchor" href="https://joshua.seigler.net/recipes/sloppy-joes/#nutrition-information" aria-hidden="true"></a> Nutrition Information</h2>
|
||
<p>Makes 9.5 100g servings. Each serving: <strong>Calories</strong>: 135 kcal (6%), <strong>Fat</strong>: 7.43g (15%), Cholesterol: 32 mg, Saturated Fat: 2.738g, Trans Fat: 0.408g, <strong>Carbohydrates</strong>: 7.62g (3%), Fiber: 0.4g (2%), Sugars: 5.99g, <strong>Protein</strong>: 9.26g (17%), <strong>Vitamin C</strong>: 1.8mg (2%), <strong>Vitamin A</strong>: 253 IU 1(1%), <strong>Vitamin D</strong>: 1 IU (0%)</p>
|
||
</content>
|
||
</entry>
|
||
</feed>
|