Galley

Samuel Dietzmann
My Recipes
Carmel Corn – CAPTJG TheisenBy Samuel DietzmannHanded down from my Dad and Aunt Paula. At Christmas time the Theisen family always has large amounts of homemade sweets, carmel corn, crystalized corn,fudge along with Christmas cookies and kringles.
Popper Dip – CAPTJG TheisenBy Samuel DietzmannI host a Super Bowl party every year. A friend brought this and gave me the recipe. I always have someone ask me for it.
Diabetic Friendly Roast Chicken & Sweet Potato – CPO RyanBy Samuel DietzmannWhen I was first diagnosed with Type 2 Diabetes, I thought my life was never going to be the same and it hasn’t. I eat rather well now and surprisingly enjoy the forced explorations beyond gas station staples. Love to https://www.eatingwell.com/recipe/250549/roast-chicken-sweet-potatoes for the assist.
HMS Vixen Aquaponics Division harvested Caviar Blini with Smoked Salmon, and Crème Fraice. – CPO RyanBy Samuel DietzmannBecause of TRMN I developed an interest in hydroponics, and established a home system in which I am currently growing hot peppers and spices. What I am progressing towards is an at home aquaponics arrangement where I can raise fish which will help fertilize the plants and return the water back to the fish. Help with this recipe came from, www.dartagnan.com/caviar-recipes This recipe comes to you from the HMS Vixen Hydroponics Division. The crew there take a great amount of pride in providing Her Majesties vessel with the very best environmental systems but fine dining options for its crew.
Caraway Seed Cake – S1c BrutsmanBy Samuel DietzmannMy sister gave this recipe to me when she was living in the UK. It;s an English Trust Recipe. It sounds weird using caraway seed for a sweet bread but it’s really lovely with a cup of tea.
Kvaefjordkake: World’s Best Cake – S1c BrutsmanBy Samuel DietzmannThis is a family recipe and a favorite. It’s named the World’s Best Cake by all of Norway. Believe it. Some family members say that its better the longer it sits, giving the cake time to soak up the custard cream. This is another reason for having the meringue side on the bottom and top, so the sponge cake is sandwiched between the custard cream. I say that it will not last that long and will be eaten fast.
Lussekatter, St Lucia Saffron Buns – S1c BrutsmanBy Samuel DietzmannThese are traditional buns served on St. Lucia Day, 13 December, all throughout Scandinavia. Young girls dress in all white and wear a wreath with candles on their head handing out these delicious buns to older people, family and friends. It’s usually served with coffee. It’s part of the winter solstice/pagan/Christmas tradition.
Cream Cheese Chocolate Chip Cupcakes – CPO OstachBy Samuel DietzmannFamily recipe over 40 years, don’t know origin. Optional Precaution: Check chocolate chip package for notes if it was made at facility that processes nuts or not. This is precaution if you want to insure those with peanut allergy cannot be affected.
Tostones – CPO RyanBy Samuel DietzmannFamily Recipe with clarifications from Latin Chic by Carolina Buia and Isabel Gonzalez
Chicken Skewers – CPO RyanBy Samuel DietzmannTailored recipe from the Explorers Cookbook and Travel Guide by Yvonne Addario Safety note. Wash hands frequently when handling raw chicken. It can get funky and fatal. Horribly fatal. Scotch bonnet peppers have oils with some heat and may cause some skin, eyes, and nose irritation when raw.
Empanadas de Doña Garcia – CPO RyanBy Samuel DietzmannFamily recipe that was refined with the help of The Explorers Cookbook and Travel Guide by Yvonne Addario Makes about 30 empanadas. Of all the ingredients, this is the most important. Your community. This is a celebration with the kitchen as the center of activity. There should be music playing, dancing and drinks. I was the last person my deceased former mother-in-law, Doña Olga Garcia, cooked empanadas with. She shared the family secret for these empanadas with me much to the chagrin of many. And this is it. Never cook these alone. The experience and the bounty needs be shared with friends and family. This is why you are making 30 of them. Everyone may go home with empanadas, but the gift was each other.
Cebollitas – CPO RyanBy Samuel DietzmannFamily experiment with assistance from Latin Chic by Carolina Buia and Isabel Gonzalez
Chewy Chocolate Orange Cookies – S1c BrutsmanBy Samuel DietzmannThis recipe is really based on the childhood joy of getting a chocolate orange for the holidays. The one where the chocolate is shaped like an orange and you bang it down onto the table to break the segments apart. It can easily be made gluten free by using gluten free flour. I regularly do it gluten free.
Meringue Roll with Lemon Curd and Berries – S1c BrutsmanBy Samuel DietzmannI had too many egg whites. Meringues have always been a favorite in my family and a meringue roll is a fun take on it. It’s a very versatile recipe. You can use different nuts or skip them all together. You can use different berries. You can use different curds. You have a choice to make your own lemon curd or just buy a big jar from the store. It turns out well both ways. Sometimes, I have extra eggs whites and other times I do the whole thing from scratch.
Bacon Wrapped Pork Tenderloin – S1c BrutsmanBy Samuel DietzmannI watched Ina Garten on youtube do a prosciutto wrapped pork tenderloin that looked really good. It looked good but there was no way I would make it because prosciutto is too expensive. After looking at a few different recipes from other people, I came up with this. By doing the extra step of par cooking the bacon, it makes for a crispy bacon wrap around the tenderloin. If you skip this step, the bacon will not be fully cooked by the time the tenderloin is done.
Pistachio Lush Cake – S2c BettsBy Samuel DietzmannFamily recipe If you substitute well whipped double cream the end product will not last as long since the cream will start to go flat. If you use this substitution then wait till you ready to serve to apply the top layer.
Spinach Artichoke Dip – CDR WiedemannBy Samuel DietzmannCanned artichokes are packed in water with salt and citric acid, so they need to be rinsed very well, drained, and then blotted dry with a paper towel before using. If you add them directly to the dip without first rinsing them, they will give the dip an off flavor. Make-Ahead Instructions: The dip can be made up to 3 days ahead of time and refrigerated in a covered container. Reheat on the stovetop over medium heat, adding a bit more half & half to thin the dip, if necessary
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