Woods’ Family Prime Rib
Cut wings off and cut backbone out of chicken (These can be reserved for stock). Flatten chicken out, skin side up, on a large, foil lined, pan.
Bachman’s BBQ Chicken
Cut wings off and cut backbone out of chicken (These can be reserved for stock). Flatten chicken out, skin side up, on a large, foil lined, pan.
Flawless Mashed Potatoes
Cut wings off and cut backbone out of chicken (These can be reserved for stock). Flatten chicken out, skin side up, on a large, foil lined, pan.
Chef Gary’s Brussels Sprouts
Cut wings off and cut backbone out of chicken (These can be reserved for stock). Flatten chicken out, skin side up, on a large, foil lined, pan.
Tomato Mozzarella Salad
Cut wings off and cut backbone out of chicken (These can be reserved for stock). Flatten chicken out, skin side up, on a large, foil lined, pan.
Spiced Apple Cider
Cut wings off and cut backbone out of chicken (These can be reserved for stock). Flatten chicken out, skin side up, on a large, foil lined, pan.
Roast Chicken with Cauliflower Mashed Potatoes
Cut wings off and cut backbone out of chicken (These can be reserved for stock). Flatten chicken out, skin side up, on a large, foil lined, pan.
Braised Beef Goulash with Macaroni and Corn
In a large pan, place 1 T of canola oil. While pan is heating up, season beef well with salt and pepper. Add seasoned meat to hot pan and brown on one side until meat is deep brown. Flip meat and brown well on the other side, remove from pan.
Teriyaki Pork Tenderloin and Fried Brown Rice
In a medium sized pot over medium heat, melt margarine. Add diced onion and cook until it starts to turn translucent, then add rice and stir to coat rice in fat. Add 3 cups of water, 1 T salt and Bay Leaf. Cover pot, turn heat down to medium low and simmer rice until tender. Remove from heat.