Dougherty Family Recipe Box

Recipes

  • Meat Temperatures and Times

    Ground Meat

    • 165°F

    Beef

    • Medium Rare: 145°F
    • Medium: 160°F
    • Well Done: 170°F

    Chicken

    • Pieces: 165°F
    • Whole: 180°F

    Pork

    • 160°F

    Turkey

    • Pieces: 165°F
    • Whole: 180°F (thigh)
    • Whole: 170°F (breast)
    • Whole: 165°F (stuffing)

    Source

  • Pickled Cucumbers

    These will take at least 2 weeks to be ready to eat and will get better with time. Can be stored for up to 1 year.

    Ingredients

    Pickling Spice

    • 2 tablespoons whole peppercorns
    • 2 tablespoons whole mustard seed
    • 2 tablespoons whole dill seed
    • 1 tablespoon whole allspice

    Brine

    • 6 cups water
    • 13 cups white pickling vinegar
    • 1 cup coarse salt (non iodized)

    Pickles

    • 1/2 bushel pickling cucumbers
    • 4 jalapeno peppers
    • 4 red chili peppers
    • 2 heads garlic peeled and coarsely chopped

    Method

    1. Preheat oven to 230°F.
    2. Thoroughly wash cucumbers and quarter.
    3. Thoroughly wash peppers and slice.
    4. Mix together pickling spice ingredients.
    5. Heat jars in oven for 10 minutes to sterilize.
    6. Remove jars from oven.
    7. In a large stockpot, mix together brine ingredients and bring to a boil.
    8. Divide pickling spice, peppers, and garlic evenly between jars.
    9. Stand cucumber quarters up in the jars, pack so that they are tight but not damaged.
    10. Pour boiling brine into jars until brine is 1/2 inch from the top of the jar.
    11. Seal jars.
    12. Put jars back in oven for 10 minutes.
    13. Remove from oven and let cool.
    14. Store in warm, dry place.

    Source

    Adapted from Holtizki and Waldbauer family pickle recipes.

  • Buffalo Cauliflower

    Ingredients

    • 1/2 cup all purpose flour
    • 1 tablespoon garlic powder
    • 1/2 cup water
    • 1 head cauliflower cut into florets
    • 1 tablespoon butter
    • 1/2 cup Franks Buffalo Hot Sauce

    Method

    1. Preheat oven to 425°F.
    2. Line baking sheet with parchment paper.
    3. Blend together flour, garlic, and water until a thin batter forms.
    4. Toss cauliflower in batter until well coated.
    5. Spread cauliflower out on baking sheet.
    6. Bake for 30 minutes.
    7. Melt butter in hot sauce.
    8. Remove cauliflower from oven.
    9. Spoon hot sauce over cauliflower, tossing gently until evenly coated.
    10. Return cauliflower to oven and bake an additional 10 minutes.
    11. Remove from oven and serve hot.

    Source

  • Rhubarb Pie Filling

    Ingredients

    • 4 cups rhubarb chopped
    • 1 1/3 cup sugar
    • 6 tablespoons all purpose flour
    • 1 tablespoon butter
    • pie crust

    Method

    1. Preheat oven to 450°F.
    2. Prepare the bottom crust.
    3. Mix together sugar and flour.
    4. Sprinkle 1/4 of sugar mixture on the bottom crust.
    5. Heap rhubarb in the crust.
    6. Sprinkle remaining sugar mixture over the rhubarb.
    7. Dot the top with butter.
    8. Add top crust.
    9. Bake for 15 minutes.
    10. Reduce heat to 350°F and bake for 45 minutes longer (finished pie should slip inside the pie plate).

    Source

  • Chicken Lime Soup

    Ingredients

    • 2 tablespoons olive oil
    • 1 medium yellow onion diced
    • 2 stalks celery diced
    • 1 medium jalapeno minced
    • 4 cloves garlic minced
    • 3/4 pound boneless skinless chicken breast
    • 6 cups chicken broth
    • 1 can diced tomatoes
    • 1 teaspoon oregano
    • 1/2 tablespoon cumin
    • 2 tablespoons lime juice
    • 1/2 cup fresh cilantro chopped

    Method

    1. Heat the oil in a pot over medium heat.
    2. Add onion, celery, jalapeno, and garlic.
    3. Cook until tender (about 5 minutes).
    4. Add chicken, stock, tomatoes, and spices.
    5. Turn stove up to high and bring soup to a boil.
    6. Reduce heat to low, cover, and let simmer 1 hour.
    7. Remove chicken breasts from soup.
    8. Use two forks to shred the meat.
    9. Return shredded meat to soup.
    10. Stir in lime juice and cilantro.

    Source