Recipes by Thomas Grossmann (Page 29)

United States Chef

	Peanut Butter Cookies by Thomas Grossmann Cream shortening and peanut butter until blended; gradually add sugars; beat until fluffy.Add egg and beat thoroughly.Sift remaining ingredients together; divide in half and add to creamed mixture, one at a time, mixing till well blended after each addition.Shape dough into 1 1/4-inch balls and place 3 inches apart on lightly greased…	1 vote 315 views
	Simple Mexican Salsa by Thomas Grossmann Combine all ingredients and mix well. Let stand for 3 hours to allow the flavors to blend.	1 vote 354 views
	Fresh Veggie Pasta by Thomas Grossmann Cook the pasta according to the package directions. Meanwhile, boil the broccoli pieces in water for about 2-3 minutes. While the broccoli is boiling, heat a large saute pan over medium heat. Add the olive oil and then saute the garlic for about 30 seconds. Add the zucchini and then the broccoli and saute for another 2-3 minutes. Add…	1 vote 340 views
	Awesome BBQ Pulled Pork by Thomas Grossmann Rub the pork shoulder all over with the pork rub. Cover and refrigerate overnight.The next day, take out the pork shoulder and let it sit for about 30 minutes at room temperature. Preheat the oven to 300 degrees F. Place the pork, skin side up in an aluminum pan and place in the oven. Cook for 3 hours. After 3 hours, start mopping the…	1 vote 423 views
	Vegetable Fried Rice by Thomas Grossmann This recipe is easy to make and comes out so good. Makes great use of leftover rice. Easily substitute your favorite veggies or even add some leftover chicken or pork.In a wok heat sesame oil. Add corn, carrots, onions and garlic and stir fry until tender.Lower the heat and add the eggs and stir fry until scrambled.Add rice and soy…	1 vote 401 views
	Roasted Mushrooms with Shallots & Herbs by Thomas Grossmann Preheat the oven to 400 degrees F. In a small bowl, combine 2 tablespoons of the sesame oil with the garlic and soy sauce. Spread the mushrooms out on a baking sheet and drizzle with the sesame oil mixture. Season with salt, to taste. Roast the mushrooms for 30 minutes.Meanwhile, on another baking sheet, spread out the shallots and…	1 vote 449 views
	Tomato Sauce (no meat) by Thomas Grossmann Here is a simple tomato sauce with no meat. Perfect for those observing lent right now.3 bay leavesIn a large pot, heat the olive oil over medium heat. Add the onion, garlic and carrots and saute for about 3-4 minutes. Add the 4 cans of tomato and all the seasoning. Stir to combine. Lower the heat to medium low. Cook for 3-4 hours,…	1 vote 342 views
	Sweet Potato Soup with Broccoli & Leeks by Thomas Grossmann In soup pot, heat the olive oil. Mix in leeks and cook slowly till leeks are soft. Blend in the flour and cook a few seconds. Take the pot off the heat. Add 1/2 cup of the chicken broth and blend in thoroughly. Add remaining broth, potatoes, salt and pepper. Bring to a boil, lower the heat and simmer, partly covered, for about 3/4 of…	1 vote 434 views
	Eggplant Manicotti by Thomas Grossmann Preheat oven to 400 degrees F.Peel eggplant and slice into 12 pieces, 1/4-inch thick. Slice from top to bottom. Lay slices on a paper towel and sprinkle salt on them to allow water to drain from the slices.In skillet, cook eggplant slices with olive oil. Lay on paper towel to let the oil drain. Roll 1-1/2 ounce of Ricotta cheese in…	1 vote 495 views
	Coleslaw by Thomas Grossmann 1 head green cabbage, finely chopped in a food processorCombine the chopped cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste. Adjust seasoning if necessary.	1 vote 802 views