Looking for Dennis?

Categories: Recipes Rock
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Published on: November 16, 2012

For friends and family that are looking for recipes created by Dennis, just follow this link. It will bring up a list of everything I’ve posted on this site. OK – More than a list – It’ll bring up pages of recipes by me.

These recipes were either created by me (Dennis) or handed down from relatives or friends. Even the handed down ones were likely tweaked a bit by me. And even then, only because I found an easier way or an easy enhancement.

I’ve always wondered how much you need to modify a recipe before you can call it yours.

Or does the fact that you’ve modified it at all make it yours?

Or does the fact that you started with a recipe make it that recipe’s author no matter what you do?

Check that! Forget them questions! Just writing them made me reconsider. And I’ve made a decision.

I consider any recipe I post here mine! Maybe I started with Grandma’s favorite spoon bread recipe, but what I present here isn’t what I received  So … forget the questions about who’s recipe is it … I only post my recipes here!

There! Now that I’ve written all that, you can be sure it’s me doing the writing! Not that I rattle on at times or anything like that.


Well Done

Making Perfect Gravy

Categories: Recipes Rock
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Published on: November 13, 2012

A common question I’m asked when it comes to cooking is, “How do you make gravy?”.

It’s a reasonable question. For if you never learn, you never know.

The answer? Shake your gravy train!

I make gravy the way I stumbled onto so many years ago. I don’t remember what I was doing when I stumbled, but I’m happy it happened. It’s the easiest, full-proof method I know. And, believe me, I’ve tried a lot of methods!

With that said, here’s my magic recipe for gravy. I refer to this process as creating stock-mix to add to your drippings.

What you’ll need to create the stock-mix:

  1. A jar with a screw-on lid. Can be glass or plastic. I use an old peanut butter jar.
  2. Cornstarch. If I meant flour, I would have said flour. We must use cornstarch if we want perfect – lump free – gravy. So please use cornstarch.
  3. Drippings. Whatever you’re making gravy for started as something – roast, chicken, pork, something. But you want to use all the drippings in most cases.

Since all recipes vary in size and stature, here’s the tricky bit – figuring out how much base you’ll need.

What you’re going to do is place some cornstarch in the jar. How much depends on how much gravy you’re making. But you’ll never want more than 1/4 of the jar. 1/4 jar will make a TON. But sometimes we need a ton. And since it doesn’t cost to make too much stock-mix, it’s OK to make too much stock-mix.

Add clear, clean water on top of the cornstarch to fill the jar 3/4 to 9/10 full. Screw the lid on. And shake-shake-shake! Shake it up quick and well, then give it another shake. You want to make sure the cornstarch is completely mixed. Now you’re ready for gravy time!

Place your drippings in a pot or pan and heat on high heat until boiling.

Start adding your stock-mix, stirring constantly. Don’t add it all. Add just enough so that the entire mixture begins to have the consistency of heavy syrup.

Serve hot.

Get ready for, “How do you make gravy?” questions from your family and guests.

With practice, you’ll easily learn how much stock-mix you’ll need for what you’re making. And that may take a few tries. I purposely left out exact measurements, because it is my belief that exact measurements don’t sit well with gravy.

Different meats and dishes have different fat contents and drippings. The more you make gravy by just putting in “what looks right” the easier it will get.

Don’t be shy. Grab a jar, some cornstarch, a little water, salt & pepper, and put them in some drippings or just fat and make some gravy! Good gravy without lumps!

Personalized Online Recipes

Categories: Recipes Rock
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Published on: October 3, 2012

We’re excited to bring you a new feature for your RecipeRock! recipes. You will see a button on our recipes clearly marked SAVE. In fact, it looks just like >>> 

This will allow you to easily save your recipes to your own online recipe box! You’ve asked – We’ve listened – and now it’s here.

Another great thing is that when you click the “Save” button, you’ll have the option to add the recipe to your recipe box and also to a shopping list. My recipe box only has one recipe in it – For now! That’ll change as we get this site back together with all the great recipes you know and love.

How did we get this done you ask? Simple! We teamed up with ZipList. They power the recipe boxes and shopping lists you find online at sites like MarthaStewart.com, WomansDay.com, WholeLiving.com, and more.  You can save recipes from any of those sources, and many others, and they all will get saved into your ZipList recipe box. How cool is that!?! You can access your recipe box any time by visiting http://www.ziplist.com/mylist.

ZipList is free. But you do need to register and verify your email address. Simple – Right?!

So what are you waiting for? Either click the Save button (located at the top right of every recipe we offer ) to store one of your favorite recipes in your ZipList. Or start the process of creating your own online recipe box and create your free account at http://get.ziplist.com/.

Back in the saddle

Categories: Recipes Rock
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Published on: October 2, 2012

The site we had for so long disappeared. It gets a little more technical than that – but suffice it to say that we have to start over.

Don’t be afraid – all our great recipes are saved locally. But it will take time to import them into this new layout.

Stay tuned! We’ll be back up to full speed soon.

Thanks for your support! Smile

SIG Cook

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Published on: September 8, 2012

It took me a long time to sort out what type of cooking I do. I was often asked what I liked to do best and if I’m doing it.

I finally came up with – I’m a SIG Cook!

SIG = Simple Is Good

I’ve always strived to make great tasting dishes using a minimum of ingredients. Some are so simple that first time tasters are taken aback by the flavor.

While I do have more traditional recipes, it’s the SIG recipes that I explore most. I guess I got a bit of that from grandma. Occasionally you’ll notice a recipe that I say was passed down from her. Grandma liked to keep things simple too. Not as simple as me. But she enjoyed regular down-home cookin’.

So whether they’re mine, Marie’s, Henry’s, Sylvia’s, or Grandma’s; we attempt to keep them at the SIG level. Not all make it. But it is what we try to do.

So, Hello! My name is Dennis. And I’m a SIG cook.

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