Galley

Samuel Dietzmann
My Recipes

Hurry Up Chicken Pot Pie – HB PraelBy Samuel DietzmannAgain, ran across this on a cooking show, researched it, and made it my own. You will want a full-size soufflé dish or 2 quart casserole dish, or something similar, to bake this in.

Cranberry Citrus Dressing – HB PraelBy Samuel DietzmannRan across it on a cooking show and loved it. Now I make it every year.

Chocolate Cupcakes – CAPT FalconburgBy Samuel DietzmannFound online for a birthday party. Kids loved it!!!

No-Bake Chewy Granola Bars – CAPT FalconburgBy Samuel DietzmannLocal Girl scout troop made a recipe book.

Coconut Joys – CAPT FalconburgBy Samuel DietzmannLocal Girl scout troop made a recipe book.

Banana Bread – CAPT FalconburgBy Samuel DietzmannFamily recipe I have used this recipe with King Arthur gluten free flour and it turned out well.

Fresh Blackberry Cream Cheeses Pie – CAPT FalconburgBy Samuel Dietzmann

Caramelized Onion Tarte Tatin – FK PraelBy Samuel DietzmannStolen from a friend. It turned out delicious. I’ve also done this with gorgonzola cheese, as well, and it’s quite delicious.

Japanese Pickled Cucumbers – FK PraelBy Samuel DietzmannOriginally wanted this as a garnish.

Slow Cooker French Onion Soup – FK PraelBy Samuel DietzmannFound it online, tinkered with it, and it’s a winner. An alternate solution for the cheese is to shred 1⁄2 cup of Gruyere, 1⁄2 cup of Emmentaler 1⁄2 cup parmesan, and 1⁄2 cup mozzarella, and mix. You can use a regular propane torch if you want. I usually use a regular garage propane torch, rather than a special cooking one.

Spiral Sliced Ham with Apples – KdS ColeBy Samuel DietzmannFound initial version in a book called “Tales from the Black Pot” Another recipe good for cooking while camping. First made it when cooking for some civil war reenactors. I used a larger ham and had planned on having ham left over for breakfast. I was wrong, there was none left.

Crock Pot Garlic Brown Sugar Chicken – KdS ColeBy Samuel DietzmannNeeded a quick dinner after I was going to be gone all day. Found on internet. This is a great simple recipe for if you are going to get back late. I typically serve it over rice, and use the liquid in the bottom as a sauce over everything. Serve with either sautéed baby bock choy or even just a simple salad for a complete meal.

Dutch Oven Cobbler – KdS ColeBy Samuel DietzmannLearned in Scout Cooking. This is a basic Boy Scout cobbler. Best combinations I have found are: Cherry with a chocolate cake Apple with a spiced cake Peach or Blueberry with a white cake

3-2-1 Ribs – KdS ColeBy Samuel DietzmannGot basic recipe when I got my first Traeger Smoker. I got the original recipe with my first smoker. Over time I have modified the times a bit, and now make my own rubs. However, in order to keep this simple I went with just using a commercial one. Done correctly the ribs will literally fall off the bone. I don’t use BBQ sauce, as you don’t need it with the recipe as there is so much flavor. If you insist on it you should put it on when you are tightening up the ribs.

Italian Bread – FK PraelBy Samuel DietzmannI was looking for a simple Italian batard recipe, and stumbled across this. It needed a little tuning up, but works brilliantly. The original notes say it can also be used for focaccia or pizza crust. Note - this makes 1 loaf. I usually do a double batch, and make 2.

Moroccan Tomato Jam – FK PraelBy Samuel DietzmannI’ve been a fan of Moroccan cooking for decades, and this has always been a condiment as part of the dinners I’ve gone to at Moroccan restaurants. I finally decided to make my own, so I researched and tested the recipe until I liked it, and here it is.

Raspberry Kuchen – FK PraelBy Samuel DietzmannMy wife, Kelly, found this in a pastries cookbook, and has kept it as a standard for >20 years. Original credit goes to the Belle de Jour Inn, in Healdsburg CA

Charlie’s House BBQ Rub – FK PraelBy Samuel DietzmannThe base recipe was taken from a cookbook, and then heavily modified to taste, when I was learning advanced BBQ techniques.

Espresso BBQ Sauce – FK PraelBy Samuel DietzmannOriginally procured from Michael Chiarello, then modified Can be stored in a refrigerator.

Kelly’s Macaroni Salad – FK PraelBy Samuel DietzmannFamily recipe. Stores well in a fridge, or you can serve immediately.

White Gazpacho, aka Ajo blanco – FK ParelBy Samuel DietzmannGifted to me by the owner of a local Spanish restaurant OK, so previously we did a tomato-based gazpacho in the blender. That's the Californio/Mexican version. Turns out there's also a Spanish gazpacho that's white. Instead of all the healthy veggies, this one uses a mix of garlic and almonds. A word of warning - getting this one right is a bit trickier than the red gazpacho. So your first pass might be a bit off. Tools: ● Blender ● spatula ● bread knife ● cutting board, ● measuring cups, ● something safe to microwave in/with ● A microwave oven would be handy. ● A bowl to put it all in.

Blender Gazpacho – FK PraelBy Samuel DietzmannFamily recipe, originally developed as a Californio cold soup You will need to balance the olive oil, vinegar, tabasco sauce, and salt and pepper based onyour individual tastes. Note - go slow with these ingredients, because once you put in too much,it’s impossible to fix. Instead, add a little, mix, taste, and do it again, until you find a happy point. When it's done, you'll have a nice, cold soup, VERY healthy. It's just great for hot days, and travels well. Keeps for 2-4 days in a refrigerator. A friend of mine likes it a little chunkier, so he dices the cucumber up fine, then puts it in after everything else is done (aka post "blend"). YMMV.

Quick Chicken Cassoulet – FK PraelBy Samuel DietzmannStolen shamelessly from Sunset Magazine It's really simple, and has lots of room for variations. A nice warm, hearty, simple dinner.

Charlie’s Easy Paella – FK PraelBy Samuel DietzmannBuilt up when I enjoyed a paella, and decided to replicate it. You will want a 19” pan, a wok, or a real paella pan to make this.

Schaum Torte – CAPTJG TheisenBy Samuel DietzmannBrought over to the US by the Wetzel family from near Berlin. This is time consuming and we usually only get it after Christmas dinner!

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