Chief Longwind Of The North
Certified/Certifiable
More crowd pleasers that will fee aa crowd:
Baked Spaghetti
1 quart of you favorite ragu, or marinara sauce
2 lbs. Browned grpund beef, or Italian sausage, or Italian meatballs
2 pkg. Lingini, or spaghetti noodles.
1 tbs. Kosher salt
Water to cover noodles
Combine your sauce with the protoen. Keep at 145' F. Cook the noodles until al dente (about ten minute boil). Drain noodles and fold into you sauce/protien mixture. Transfer to a large casserole dish and top with you favorite cheese. Bake for 45 minutes at 330' F. Either serve, or place into portion-sized freezer bags to fit the crowd.
Roast Chicken
3 to 5 lb roasting hen
Softened butter
1/2 tsp. rubbed sage
1 tsp. kosher salt
1 tbs. Black Pepper
1/2 tsp. granulatrd garlic powder
1/4 tsp. granulated onion powder
1/2 tsp. crusjed rosemar
1/4 tsp dried ginger
Combine all spices with the butter in a small skillet. Heat over medium heat .
Remove neck and innards pack from chicke. Place in sauce pot and cover with 2 cups of water. Cover and bring to a low boil. Simmer for 30 minutes. Remove from heat. Leave covered.
Pre-heat oven to 425 ' F. Dry the bird with paper towels. Rub seasone butter all over the chicke. To make this faster, spatchcock the chicken before rubbing with butter. Place the bird breast-side up on a rack, and into you roastin pan. Stuff the chicken cavity with 1 onion, chopped. Insert an oven-safe meat thermometer into the thckest part of the breast, and push the tip nest to the thigh/body joint. Set the temperature alarm to sound at 162 degrees. While the chicken is roasting, make some Stove Top Stuffing, or homemade as you prefer, a simple salad, and riced potates. Remove the neck an giblets from the broth. Heat to a boil. Season with salt and pepper to taste. Thcken with a roux, or cornstarch slurry. After the chicken has estrd for 20 minutes, carve and serve.
Seeeeya; Chief Longwind of the North
Baked Spaghetti
1 quart of you favorite ragu, or marinara sauce
2 lbs. Browned grpund beef, or Italian sausage, or Italian meatballs
2 pkg. Lingini, or spaghetti noodles.
1 tbs. Kosher salt
Water to cover noodles
Combine your sauce with the protoen. Keep at 145' F. Cook the noodles until al dente (about ten minute boil). Drain noodles and fold into you sauce/protien mixture. Transfer to a large casserole dish and top with you favorite cheese. Bake for 45 minutes at 330' F. Either serve, or place into portion-sized freezer bags to fit the crowd.
Roast Chicken
3 to 5 lb roasting hen
Softened butter
1/2 tsp. rubbed sage
1 tsp. kosher salt
1 tbs. Black Pepper
1/2 tsp. granulatrd garlic powder
1/4 tsp. granulated onion powder
1/2 tsp. crusjed rosemar
1/4 tsp dried ginger
Combine all spices with the butter in a small skillet. Heat over medium heat .
Remove neck and innards pack from chicke. Place in sauce pot and cover with 2 cups of water. Cover and bring to a low boil. Simmer for 30 minutes. Remove from heat. Leave covered.
Pre-heat oven to 425 ' F. Dry the bird with paper towels. Rub seasone butter all over the chicke. To make this faster, spatchcock the chicken before rubbing with butter. Place the bird breast-side up on a rack, and into you roastin pan. Stuff the chicken cavity with 1 onion, chopped. Insert an oven-safe meat thermometer into the thckest part of the breast, and push the tip nest to the thigh/body joint. Set the temperature alarm to sound at 162 degrees. While the chicken is roasting, make some Stove Top Stuffing, or homemade as you prefer, a simple salad, and riced potates. Remove the neck an giblets from the broth. Heat to a boil. Season with salt and pepper to taste. Thcken with a roux, or cornstarch slurry. After the chicken has estrd for 20 minutes, carve and serve.
Seeeeya; Chief Longwind of the North
