JB’s Proof Kitchen

 Homemade Ketchup Ingredients   6 ounce can of tomato paste 8 ounce can of tomato sauce 2 tablespoons brown sugar 2 tablespoons white sugar 1/3 cup apple cider vinegar 2/3 cup water 3/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon onion powder 1/4 teaspoon garlic powder Instructions 1. Put all ingredients in a sauce pan and mix well. 2. Bring to boil, then simmer for 20 minutes, stirring constantly. 3. Pull off heat and let it cool, then bottle.

 Irish Skillet Sauce 2 cups beef broth 1/2 cup apple juice 4 tablespoons white vinegar 2 tablespoons mustard 2 tablespoons worcestershire sauce 2 teaspoons salt 1 teaspoon pepper Skillet 1 pound lean beef 1 red diced onion 4 bacon slices chopped 1 pound hash browns or raw potatoes 1 small cabbage Instructions 1. In a small sauce pan, put all the sauce ingredients and bring to bowl and put aside. 2. In another pan cook the ground beef. 3. put 1 cup of the sauce in and put all the other ingredients in and cook on medium heat for 5 minutes while occasionally string.  4. Add the rest of the sauce in, stir and pull off heat and serve.

 Buffalo Chicken Pasta Ingredients  1 pound boneless skinless chicken breast, cooked and shredded 16 ounces penne pasta, cooked and drained 1 teaspoon garlic, minced 8 ounces cream cheese, softened 3/4 cup cheese dressing 1 cup chicken broth 3/4 cup buffalo sauce 1 cup mozzarella shredded 1 cup cheddar cheese shredded 2 green onion, sliced 1/4 cup blue cheese, crumbled salt and pepper, to taste Instructions Heat a large pot or saucepan over medium heat. Add the olive oil and garlic. Cook for 1 minute until the garlic is fragrant. Add the softened cream cheese and stir until it is mostly melted. Pour the chicken broth, ranch dressing, and buffalo sauce and whisk into the other ingredients until smooth. Add the shredded cheese and shredded chicken. Stir in until the cheeses melt and the chicken is coated. Stir in the drained pasta and mix until all of the ingredients are incorpated. Season with salt and pepper to taste, and garnish with sliced green onions and crumbled blue chee...

 Cheeseburger Tater Tot Casserole Ingredients 1 pound lean ground beef 1/3 cup diced yellow or sweet onion 2/3 cup ketchup 2 tablespoons yellow mustard 2 tablespoons dill or sweet pickle relish ½ teaspoon salt For the cheese sauce 2 tablespoons butter 2 tablespoons all-purpose flour 1 1/2 cups milk 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 cups shredded cheddar cheese, divided For the topping 1 (32 ounce) bag tater tots Instructions Preheat oven to 350°F. Butter a 2-quart casserole dish, or spray with nonstick cooking spray. In a large skillet over medium heat, cook beef and onion stirring occasionally, until beef is brown; drain. Stir in ketchup, mustard, relish and ½ teaspoon salt. Taste and adjust seasoning as needed. Spoon mixture into prepared casserole dish and smooth into an even layer. In a medium saucepan over medium heat, melt butter completely. Slowly whisk in the flour until smooth. Continue to whisk while cooking the roux until it is golden brown. Sl...

 Ketchup I don't think corn syrup and trying to find ketchup made with sugar is difficult, so I made my own. Ingredients 24 ounces of tomato paste 2 cups water 2/3 cups white vinegar (use apple cider vinegar instead to make more tangy) 2 1/2 tablespoons sugar 2 teaspoons salt 1 teaspoon black pepper 1 teaspoon oregano 1 teaspoon onion powder 1 teaspoon garlic 1 teaspoon celery salt 1 teaspoon ground mustard 1/4 teaspoon cayenne pepper Directions Put everything in a sauce pan, mix well and bring to a light boil, stirring constantly. Pull off heat, cover and let cool for 2 hours.  Can be canned or frozen for future use.   

 Salisbury Steak Ingredients 1 pound lean ground beef 1/2 medium onion, minced 1/2 cup bread crumbs 1/4 cup milk 2 garlic gloves      1 large egg, beaten 2 tablespoons ketchup 1 teaspoon worcestershire sauce 1 teaspoon dijon mustard 1 teaspoon salt 1/2 teaspoon oregano 1/2 teaspoon pepper Directions Not finished...   

 Buffalo Chicken Casserole  Ingredients 4 chicken breasts (cooked and shredded) 16 ounces of softened cream cheese (two 8 ounce packs) 1 cup whole milk 8 ounces of shredded sharp cheddar cheese 2 tablespoons ranch dressing 16 ounces of cooked penne pasta (any pasta will work) 1/2 cup of buffalo sauce 4 stalks cut celery Instructions  1. Boil chicken in large pot for 40 minutes. Boiling works better for shredding! Then cool down with cold water and shredding apart. 3. Put shredded chicken in a bowl with the buffalo sauce and marinade for 1 hour. 4. Cook pasta according to the instructions and drain and put back in pot. 5. In a large bowl mix cream cheese, milk and ranch dressing. 6. Take the mixture of cream cheese and put into the pot with the pasta and mix well. 7. Preheat oven to 350 degrees. 8. In a 16x8 baking dish or one of similars size and pour the pasta cream mixture into the dish, then spread the shredded sharp cheddar cheese all over the top, then spread the shr...

 Taco Seasoning and Sauce Seasoning ingredients  4 tablespoons chili powder 4 teaspoons salt 4 teaspoons black pepper 4 teaspoons coco 3 teaspoon ground cumin 2 teaspoons paprika  1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon crushed red pepper 1 teaspoon dried oregano Directions Mix all ingredients in a small bow. Store in airtight container. ======================================================= Taco Sauce 15 ounce can of tomato sauce  1/3 cup water 2 tablespoons apple cider vinegar 1 1/2 teaspoons cumin 1 teaspoon honey or sugar 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon paprika 1 teaspoon lemon pepper seasoning  1/2 teaspoon chili powder 1/4 teaspoon cayenne pepper    Directions Mix all ingredients in a large bowl, if too thick add 1 tablespoon of water at a time. Store in far in the frig.

 Peanut Sauce Chicken Great tasting simple dish! Ingredients 4 large chicken breasts cut into small chunks 1 cup natural peanut butter 1 cup hoisin sauce 1 cup chicken broth 1/4 cup vinegar  3 tablespoons honey 2 tablespoons soy sauce 1/2 teaspoon salt 1/4 teaspoon peppers Peanut oil for flying Side of rice (optional) Sautéed peppers (optional)   Green onions (optional) Directions 1. In a large bowl, mix the peanut butter, hoisin sauce, honey, chicken broth, vinegar, soy sauce, salt and pepper and set aside. 2. Pour 1/4 peanut oil into the pan and cook chicken in batches till it gets slightly brown and crispy. Add more peanut oil as needed. Put chicken on a plate as it gets done. 3. In another pan, heat on low and put the peanut and chicken in and stir occasionally till warm. About 12 minutes.  4. Plate with rice and top with bell peppers and green onions. JB's Proof Chicken https://www.facebook.com/JBsProofKitchen    

 Cornbread I always make this with chili and what is nice about cornbread, it does not use any yeast so you don't have to wait for it to rise. I ngredients 1 cup flour 1 cup yellow cornmeal 1 cup  buttermilk or whole milk 6 tablespoons melted unsalted butter, slightly cooled 1 large egg, room temperature 2 tablespoons sugar 3 1/2 teaspoons baking powder 1 teaspoon salt  1/2 teaspoon baking soda 2 tablespoons bacon grease for greasing pan (optional) Instructions 1. Preheat oven to 400 degree. 2. In a large bowl mix all the dry ingredients together. 3. Make a well in the center of the dry ingredients and put the oil, milk, egg, honey and butter in. 4. Mix all ingredients together with a large fork. 5. Grease a 10 inch cast iron pan with bacon grease or oil. 6. Using a spatula, pour the batter into the pan and spread out evenly.  7. Bake for 20-25 minutes 8. Take out of oven and let rest for 20 minutes and the serve. Facebook Page JB's Proof Kitchen -  https://www....

 Ultimate Chicken Salad I really enjoy chicken salad and have always bought it as the deli in the past, so I thought I would try making it and this was my first attempt. I find that boiling chicken for shredding purposes works extremely well, but you can cook it other ways. Ingredients  2 pounds cooked and shredded chicken breasts 1 cup mayonnaise 1/4 cup sweet relish 2 hard boiled eggs 2 tablespoons chopped parsley  2 celery stalks (chopped)  3 green onions (chopped) 1 tablespoon lemon juice  1 tablespoon Dijon mustard  1/2 teaspoon salt 1/2 teaspoon pepper 12 pieces of bread for sandwiches (optional) Lettuce for sandwiches (optional) Instructions 1. Prepare hard boiled eggs. Boil for 2 minutes, cover and remove from heat for 20 minutes. Then cool down with ice water. 2. Put chicken breast in a pot and boil for 30 minutes, then cool down with cold water. 3. As the chicken is cooking, take all the ingredients in a large bowl and mix well. 4. Take chicken an...

 Big Mac Sauce Great addition to a burger! Ingredients  1 cup mayonnaise 1/4 cup + 2 tablespoons sweet pickle relish 1 1/2 tablespoons yellow mustard 3 tablespoon ketchup   2 teaspoons white vinegar 1/2 teaspoon paprika 1/4 teaspoon garlic powder 1/4 teaspoon onion powder Directions 1. Put all the ingredients in a large bowl and mix well. 2. Refrigerate for 2 hours for best flavor.

 Classic Waffles      This waffle recipe uses yogurt, which makes it more moist. The hard part is trying to track down a classic waffle iron if you don't own one. Ingredients  6 tablespoons of unsalted butter 2 cups flour 1 tablespoon sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1  cup plain plain yogurt 1 cup milk 4 large eggs Instructions 1. Melt better in microwave and set aside. 2. In a large bowl, mix all the dry ingredients. 3. In another bowl, mix all the wet ingredients. 4. Fold the wet ingredients into the dry and mix well.   5. Cook in waffle iron until golden brown.

 Fried Walleye  This recipe uses beer and prefer to use dark beer, which is Guinness. Ingredients  4 walleye fillets  1/2 cup all purpose flour 1 cup crushed saltine crackers 1 teaspoon garlic 1 teaspoon paprika  1/2 teaspoon salt 1/2 teaspoon pepper 1 cup beer 1 large egg Instructions 1. Heat a pan of oil or a fryer to 375 degrees. 2. In one bowl, add flour, crackers, garlic, paprika, salt and pepper and mix together. 3. In another bowl, add egg and beer and mix well. 4. Dip each fillet in the egg beer batter and then coat well in the dry batter bowl. 5. Carefully add fillets into the fry oil and cook for about 2 minutes until golden brown Can be served with a side of fries and coleslaw.

 Battered Potato Wedges  These are a great way to use up some potatoes and they taste great! Ingredients 6 large potatoes 1 1/2 cups water 1 cup all purpose flour 1 teaspoon oregano    1 teaspoon paprika  1 teaspoon powered garlic  1/2 teaspoon onion powder 1/2 teaspoon salt 1/4 teaspoon pepper 1 teaspoon cayenne pepper (optional for spicy) Instructions 1. Get a big bowl of cold water ready, this is what you will use to put your cut potatoes in. 2. Heat oil or fryer to 350 degrees. 3. Peel and cut pantoates into wedges, put in the bowl of water and let sit for 30 minutes. 4. Heat a large pot of boiling water, now put all the cut wedged potatoes into the boiling water and cook for 5 minutes. 5. Drain and rinse the pantoates with cold water to cool them down. 6. Mix the water, flour, salt, oregano, paprika, garlic, pepper in separate bowl and put aside. 7. In batches with a tongs, put hand full of wedged potatoes into the mixture and stir them around till the...

 Red Cabbage Apple Carrot Coleslaw A great healthy dish using red cabbage! This is my favorite coleslaw! Ingredients for cabbage 4 cups chopped red cabbage 1 cup shredded carrots 1/4 cup sliced green onion 1/4 cup chopped cilantro leaves 1 chopped granny smith apple 1 cup homemade apple cider vinegar dressing  Ingredients for dressing 1/4 cup apple cider vinegar 1/2 cup extra virgin olive oil 1 teaspoon Dijon mustard 1 teaspoon fresh lemon juice 1 1/2 teaspoons real maple syrup. salt and pepper to taste Instructions  1. In a bowl, put all the ingredients for the dressing and mix well and set aside 2. In another bowl, mix the cabbage, carrots, green onions, cilantro and apples and mix well. 3. Pour the dressing bowl into the cabbage mix and mix well. 4. Wrap in plastic and put in refrigerator for 2-4 hours and then serve.

 Homemade Ketchup   Nothing like homemade ketchup that does not use corn syrup!  Ingredients 2 cans of tomato paste (6 ounce) 3/4 cup water 1/2 cup light brown sugar 1/4 cup apple cider vinegar 1 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon ground mustard 1/2 teaspoon salt 1/2 teaspoon ground cinnamon  1/4 teaspoon allspice 1/8 teaspoon cayenne pepper 1/8 of ground cloves Instructions 1. Put all ingredients in a small pot and stir. 2. Bring to boil, continually stirring, then reduce heat to simmer and occasionally stir, but don't let it burn. 3. Turn off heat, put aside and let cool. 4. Once cooled put in a container and put it in refrigerator.  Jb's Proof Kitchen

CHICK-FIL-A Crispy Fried Chicken copycat  I love fried chicken and this is my fav!  Ingredients 4 chicken breasts cut into pieces  2 cups pickle juice 1 cup milk 2 large eggs 2 cups of flour 4 tablespoons of powered sugar  2 teaspoons paprika 2 teaspoons black pepper 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon celery salt 1/2 teaspoon cayenne pepper or 1 tablespoon for spicy Sauce 1/2 cup mayonnaise 1 teaspoon Dijon mustard 3 teaspoons yellow mustard 2 teaspoons BBQ sauce  2 tablespoons honey 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1 teaspoon lemon juice Instructions 1. Cut chicken up into 2 inch pieces, put in a sealable bag or a bowl in pickle juice and marinate for 8 hours or overnight. 2. Mix all the ingredients for the sauce and set aside. 3. Heat fryer or pan of oil to 320 degrees. 4. Combine eggs and milk and mix in a bowl and in another bowl, combine flour, powered sugar, paprika, black pep...

 Olive Salad I originally was trying to find where I could buy a jar and could not find it anywhere, so I ended up making it and it turned out really good! Ingredients 1 can of black olives, 6 ounce 1 jar of green olives, 16 ounce 4 teaspoons minced garlic 1/2 cup of chopped giardiniera  2 tablespoons of chopped fresh parsley 1/4 cup olive oil 3 tablespoons red wine vinegar  2 tablespoons of chopped pickled cocktail onions 1/4 teaspoon celery salt 1 teaspoon dried oregano  1 teaspoon dried basil 1/2 teaspoon pepper Instructions 1.In a large bowl, pour the black and green olives and crush with your fingers. A knife chopps it up too fine.  2. Add all the rest of the ingredients and mix well. 3. Serve on sandwiches, pizza or almost anything. Can be placed a in jar in the frig for future use. JB's Proof Kitchen Facebook page www.facebook.com/JBsProofKitchen    

 Tater Tot Casserole  This recipe is normally made with cream of mushroom soup, but way more tastier making it yourself! Ingredients Sauce 2 tablespoons butter 1 onion, diced 2 cloves garlic, minced 8 ounces of fresh mushrooms, sliced 2 teaspoon thyme 1/4 cup dry white wine 4 tablespoons all-purpose flour 2 cups chicken broth or stock 1 teaspoons salt 1/4 teaspoon black pepper 1 beef bouillon cubes, crumbled 1/2 cup heavy cream 1 tablespoon worcestershire sauce Main dish 1 pound extra lean beef 15 ounces of beans, canned, frozen or fresh ( I use frozen) 2 cups frozen tater tots 8 ounces shredded sharp cheddar cheese Chopped fresh parsley Instructions 1. Heat butter in pot over medium-high heat until melted. Sauté onions and garlic for 2 to 3 minutes until softened. 2. Add mushrooms and thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes. 3. Add stock, flour, worcestershire sauce, salt, peper, rumbled bouillon cube, mix again and bring to a boil. Reduce heat...