Best Jam Mazurkas Inspired By Mean Chef Recipes

MEAN CHEF'S RASPBERRY MAZURKAS

Steps:

• Preheat oven to 350°F.
• Melt butter and cool.
• Combine all dry ingredients in mixer with paddle.
• Add melted butter until well combined.
• Press half of the mixture in a half sheet pan and roll to firm.
• Spread with jam to within 1/2-inch of edges.
• Spread remaining mixture evenly on top and press down lightly.
• Bake until golden brown.

BOY SCOUT FOIL DINNER

Steps:

• Preheat oven to 375. Take 1 lb hamburger and mix it by hand with 1 pkg Lipton Onion soup mix and set aside. Chop red potatoes and onion and mix together with desired amount of baby carrots and toss with Olive oil and salt and pepper then set aside. Pull out a sheet of Tin foil and Pam spray it. Layer it with the hamburger then salt and pepper the hamburger before adding the Potato, carrot, onion mixture. Salt and pepper again before folding up. Place foil packets on cookie sheep and place on lowest shelf in oven. Bake 25 minutes and turn over and bake another 25 minutes. Take out and check for doneness. If vegetables or hamburger are not done place back into oven and bake longer till done.

MEAN CHEF'S ZUNI ROLLS WITH RASPBERRY CHIPOTLE SAUCE

Steps:

• Make chipotle sauce: In a small saucepan combine sauce ingredients and simmer, stirring occasionally, until sugar is dissolved.
• In a blender or food processor puree sauce and strain through a fine sieve into a bowl.
• Make Zuni rolls: Finely chop scallions.
• Arrange tortillas on a work surface and divide Havarti, turkey, bacon, and scallions evenly between them.
• Drizzle some chipotle sauce over filling and gently roll up tortillas.
• In a lightly oiled skillet toast rolls, starting with seam sides down, over moderately high heat, turning them, until golden on all sides, about 3 minutes.
• Diagonally halve tortillas crosswise and serve remaining sauce separately.
• Can also bake in 350 oven until cheese is melted and they are hot (I usually do them this way).

MASHED POTATOES - MASTER RECIPE

Steps:

• Put potatoes in a large saucepan; add cold water to cover and 1/2 teaspoon salt.
• Bring to boil and continue to cook over medium heat until potatoes are tender when pierced with a knife, 15 to 20 minutes.
• Be careful not to overcook potatoes you plan to mash, because the starch cells will break down and create a sticky mash.
• Cook them just until a thin-bladed knife meets a bit of resistance.
• It is also important to drain the potatoes well after cooking to prevent gumminess.
• Drain potatoes well and return pan to low heat to dry thoroughly.
• Using a ricer, rice potatoes into pan.
• With a wooden spoon blend in butter, then warm milk or half-and-half.
• Season with 1/4 teaspoon salt and a big pinch of black pepper, or to taste.
• Serve immediately.