January 8, 2022


It does seem a little silly to have a handful of recipes, but it is my web site and I can do what I want. If this gets out of hand someday, I'll have to set up a database or something and get organized.

Moroccan Saffron Chicken

I was challenged to make this in April of 2021. I did. The hardest part of the challenge was shelling out the money for the Saffron. An now that I have it I should make some other things with it. Here is the recipe: Spruce Eats comes with high recommendations.


In Thanksgiving of 2021 I made rolls, but overbaked them. I need practice (and improved attention). Joe Cox recommended the following recipes for rapid rolls, which relies on using a massive amount of yeast to save time. I am generally skeptical of anything with regard to food that aims to save time, but I have a lot of respect for Joe, hence I have earmarked the recipe here.

Pinto Beans

This is from the book "Barbeque Biscuits and Beans" by Bill Cauble and Cliff Teinert, which I like a lot. If desired, soak the beans overnight.

Brown the bacon in the pan you will use to cook the beans. Add beans, onions, garlic, chile, and salt. Cover with water about 3 inches over the beans. Bring to vigorous boil, then reduce to simmer. Put lid on, but don't cover completely and simmer for 3 or 3.5 hours till beans are soft (check every 30 minutes). Add only very hot water if needed.

You can add broth to leftover beans to make hearty bean soup.

Beef and Beans

From the same book as the above recipe. Dice bacon and saute lightly with onions in a 14 inch dutch oven. Add remaining ingredients and bring to boil. Reduce heat, cover, and cook on low heat for about 5 hours. Break up or slice meat and server over tortillas or corn chips. Top with grated cheese, lettuce, tomatoes, guacamole and Pico de Gallo.

Pico de Gallo

Adjust the peppers as desired.

Dutch Oven Potatoes

Great for a large group. Cut corn from cob and set aside. Brown bacon in a 16 inch dutch oven with cover. Just before bacon is done, add onions and cook till onions are translucent. Add potatoes, stirring often. Cook 15-20 minutes. Add corn, salt, and pepper -- stir. Add warm water, cover and cook for 20 minutes with coals on top and bottom (or bake 20-25 minutes). Sprinkle parsley over the top and server.
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Tom's Culinary Resources / tom@mmto.org