Made with Emacs Org Mode, recipes imported with org-chef. Download these recipes: Recipes PDF, Recipes Booklet, Org Source. You can print the booklet double sided with long edge binding, then fold in half and staple in the middle. Here is what the completed booklet looks like:
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* Publishing :noexport:
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(setq org-html-self-link-headlines 1) (setq html-head-include-scripts nil) (org-latex-export-to-pdf) (org-html-export-to-html) (shell-command-to-string "pdfbook2 recipes.pdf -b 10 -t 10 -o 10 -i 10 -n -p letterpaper") (shell-command-to-string "scp recipes.html recipes.pdf recipes-book.pdf recipes.org webserver:/var/www/html/recipes/")
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* Breakfast
:PROPERTIES:
:CUSTOM_ID: breakfast
:END:
** Angel Biscuits
:PROPERTIES:
:CUSTOM_ID: angel-biscuits
:END:
source: postcard, servings: 30-35 biscuits, prep-time: 10 mins, cook-time: 16-18 mins
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*** Ingredients
- 5 cups all purpose flour
- 3T sugar
- 1t salt
- 1t baking soda
- 3t baking powder
- 2 packs active yeast
- 1/2 cup warm water
- 3/4 cup butter
- 2 cups buttermilk
*** Directions
1. Preheat oven to 375F.
2. Mix dry ingredients together.
3. Cut in shortening with pastry blender.
4. Add buttermilk
5. Dissolve yeast in warm water in smaller bowl, then add to flour mixture.
6. Blend together and knead on floured surface.
7. Roll out dough to 3/4" thickness, cut biscuits and put on baking sheet
8. Bake 16-18 minutes until golden on top with cooked centers.
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** Bacon Gravy
:PROPERTIES:
:CUSTOM_ID: bacon-gravy
:END:
source: https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/, servings: 5, prep-time: 10 mins, cook-time: 15 mins
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*** Ingredients
- 4 thick slices bacon
- 1 cup milk, or as needed
- 1/4 cup all-purpose flour
- salt and pepper to taste
*** Directions
1. Cook the bacon in a deep skillet over medium heat until crisp, about 10 minutes.
2. Remove bacon to a paper towel lined plate and keep the grease in the pan.
3. Gradually stir in the flour so that no lumps form, then mix in the milk, continuing to cook and stir until thickened.
4. Crumble the bacon into the gravy and season with salt and pepper before serving.
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** Bagels
:PROPERTIES:
:CUSTOM_ID: bagels
:source-url: https://myhomesteadpantry.com/chewy-overnight-bagels-einstein-bros-copycat/
:servings:
:prep-time:
:cook-time:
:ready-in:
:END:
source: https://myhomesteadpantry.com/chewy-overnight-bagels-einstein-bros-copycat/
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*** Ingredients
- 1 tbsp honey
- 1 tbsp yeast
- 1 1/2 c warm water
- 4 c bread flour
- 2 tsp salt
- 1 egg for brushing on top of bagels
*** COMMENT Directions
1. THE NIGHT BEFORE: Combine the honey, yeast, and warm water in the bowl of a stand mixer. Whisk together and let rest for 5 minutes.
2. With the dough hook, mix in 2 c. of the flour until incorporated.
3. Add the salt and the other 2 c. of flour. Let knead for 5 minutes.
4. Remove the dough and knead by hand for a couple of minutes.
5. Rub coconut oil or olive oil in a bowl and place the dough in the bowl. Turn the dough over so that it is covered with the oil. Cover with plastic wrap and place in refrigerator overnight.
6. THE NEXT MORNING: Remove the dough from the fridge and let rest for 1 1/2- 2 hours. Then divide the dough into 8 equal pieces.
7. Roll each piece of dough into a smooth round, then use your thumb and middle finger to poke a hole in the middle. Gently stretch the hole and shape into a bagel.
8. Place the bagels on a parchment lined baking sheet. Cover with a tea towel. Meanwhile, preheat the oven to 425 degrees and bring a stockpot of water to boil.
9. Place 3 or 4 bagels at a time in the boiling water and boil from 1-2 minutes, then flip over and boil 1-2 minutes more. Replace bagels on parchment lined baking sheet.
10. Brush each bagel with beaten egg and top with your favorite toppings.
11. Bake for about 25 minutes, rotating baking sheet(s) halfway through. Check for doneness at 20 minutes. The bagels should be golden brown. Let cool completely on cooling rack before slicing.
*** Directions
1. The night before: combine honey, yeast, and water in stand mixer. Whisk and rest for 5 minutes.
2. Mix in half of flour with dough hook, then add the other half with salt.
3. Knead by hand for a couple minutes, then cover in a greased bowel in the fridge overnight.
4. Remove from fridge and rest for 1.5-2 hours, then divide into 8 pieces.
5. Roll each piece smooth, poke a hole in the middle and shape. Move to a baking sheet and cover.
6. Start water boiling and set oven to 425F.
7. Boil each bagel 1-2 minutes per side, then move back to baking sheet.
8. Brush bagels with egg wash and add toppings.
9. Bake for ~25 minutes until golden brown, rotate baking sheet halfway through.
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** Cinnamon Rolls
:PROPERTIES:
:source-url: https://www.tasteofhome.com/recipes/best-cinnamon-rolls/
:CUSTOM_ID: cinnamon-rolls
:servings: 16 rolls.
:prep-time: 40 minutes
:cook-time: 20 minutes
:ready-in: 60 minutes
:END:
source: https://www.foodnetwork.com/recipes/blue-ribbon-cinnamon-rolls-recipe-3416473
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*** Dough
- 4 large eggs
- 3/4 cup granulated sugar (6 ounces)
- 1 teaspoon fine salt
- 2 cups lukewarm milk
- 1/2 cup (4 ounces) butter, at room temperature
- 8 cups all-purpose flour, divided
- 2 tablespoons active dry yeast
- Oil, for brushing
*** Filling
- 2 cups packed brown sugar
- 3 tablespoons ground cinnamon
- 1/2 cup butter room temp
*** Frosting
- 1/4 cup butter, softened
- 4oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 1/2 teaspoons milk
- 1-1/2 cups confectioners' sugar
*** Directions
1. Beat eggs, sugar, and salt together. Add warm milk, yeast, and butter. Slowly add 6 cups of flour, then add more until the consistency is right. Knead in mixer 7 minutes on medium speed.
2. Form ball with dough and move to greased bowl, then cover to rise for an hour.
3. Preheat oven to 350F. Spread dough into 1.5x2ft rectangle. Spread butter on dough then cover with brown sugar and cinnamon. Roll up and cut into slices with kitchen shears. Bake in pan for around 15 minutes, then cool.
4. For icing, whisk together softened butter, cream cheese, vanilla, salt, and milk. Slowly whisk in powdered sugar.
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** Crepes
:PROPERTIES:
:CUSTOM_ID: crepes
:END:
source: https://www.bettycrocker.com/recipes/crepes/d1a32347-ba88-4ddf-998b-d6f9e4dd74c3, servings: 12, prep-time: 10 minutes, ready-in: 35 minutes
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*** Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups milk
- 2 tablespoons butter, melted
- 1/2 teaspoon vanilla
- 2 eggs
*** COMMENT Ingredients
- Butter
- Applesauce, sweetened berries, jelly or jam, if desired
- Powdered sugar, if desired
*** COMMENT Directions
1. In medium bowl, mix flour, granulated sugar, baking powder and salt. Stir in milk, 2 tablespoons butter, the vanilla and eggs. Beat with wire whisk just until smooth.
2. Lightly butter 6- to 8-inch skillet or crepe pan. Heat over medium heat until bubbly. For each crepe, pour slightly less than 1/4 cup batter into skillet. Immediately tilt and rotate skillet so thin layer of batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Repeat with remaining batter, buttering skillet as needed.
3. Stack crepes, placing waxed paper between each; keep covered. Spread applesauce, sweetened berries, jelly or jam thinly over each warm crepe; roll up. (Be sure to fill crepes so when rolled the more attractive side is on the outside.) Sprinkle with powdered sugar.
*** Directions
1. Mix flour, sugar, baking powder, and salt in bowl. Stir in milk, 2 tablespoons butter, vanilla, and eggs. Beat with whisk until smooth.
2. Butter pan and heat until bubbly. Pour on enough batter to lightly cover the bottom, and cook until light brown before carefully flipping.
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** Dutch Baby
:PROPERTIES:
:CUSTOM_ID: dutch-baby
:END:
source: https://cooking.nytimes.com/recipes/6648-dutch-baby, ready-in: 40 minutes
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*** Ingredients
- 3 eggs
- 1/2 cup flour
- 1/2 cup milk
- 1 tablespoon sugar
- Pinch of nutmeg
- 4 tablespoons unsalted butter
- Syrup, preserves, confectioners' sugar or cinnamon sugar
*** Directions
1. Preheat oven to 425 degrees.
2. Whisk eggs, flour, milk, sugar and nutmeg until smooth.
3. Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted, add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
4. Remove pancake from oven, cut into wedges
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** Eggs Benedict
:PROPERTIES:
:CUSTOM_ID: eggs-benedict
:END:
source: https://www.allrecipes.com/recipe/17205/eggs-benedict/, servings: 4, prep-time: 25 mins, cook-time: 5 mins
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*** Ingredients
- 4 egg yolks
- 3 1/2 tablespoons lemon juice
- 1 pinch ground white pepper
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon water
- 1 cup butter, melted
- 1/4 teaspoon salt
- 8 eggs
- 1 teaspoon distilled white vinegar
- 8 strips Canadian-style bacon
- 4 English muffins, split
- 2 tablespoons butter, softened
*** COMMENT Directions
1. To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
3. Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
4. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
5. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.
*** Directions
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1. In top of double boiler, whisk together egg yolks, lemon juice, pepper, Worcestershire sauce, and 1 tablespoon water.
2. Slowly add melted butter to sauce while whisking constantly. Add more water if it starts to get too thick. Once butter is incorporated, whisk in salt and remove from heat. Cover to keep warm.
3. Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer and add vinegar. Swirl the water to form a vortex, and crack eggs into the water carefully. Cook eggs until the whites are solid with a soft yolk, then remove and set on a plate.
4. Cook bacon in a pan and toast english muffins.
5. Spread butter on muffins, add bacon, egg, and sauce.
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** English Muffins
:PROPERTIES:
:CUSTOM_ID: english-muffins
:servings:
:prep-time:
:cook-time:
:ready-in:
:END:
source: https://www.allrecipes.com/recipe/6947/english-muffins/
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*** Ingredients
- 1 cup milk
- 2 tablespoons white sugar
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water (110F/45C)
- 1/4 cup melted butter
- 6 cups flour
- 1 teaspoon salt
- 1/4 cup cornmeal, or more as needed
*** Directions
1. Warm milk and stir in sugar. Dissolve yeast in warm water.
2. Combine milk, yeast, butter, salt, and half of flour. Beat until smooth, then add flour and knead until it's a soft dough. Let rise in greased bowl until doubled, around 1 hour.
3. Roll to 1/2 inch thick, then cut out round. Coat both sides with cornmeal then rise again for half an hour.
4. Cook on cast iron skillet over medium heat, around 10 minutes on each side.
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** Pancakes
:PROPERTIES:
:CUSTOM_ID: pancakes
:END:
source: https://www.bettycrocker.com/recipes/classic-pancakes/77a89da1-fd56-494b-874a-55f9195c1413, servings: 9, prep-time: 15 minutes, ready-in: 15 minutes
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*** Ingredients
- 1 egg
- 1 cup all-purpose flour or whole wheat flour
- 1 tablespoon sugar
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 2 tablespoons vegetable oil or melted butter
*** COMMENT Directions
1. In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
2. Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
3. For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.
*** Directions
1. Beat egg with whisk until fluffy. Stir in remaining ingredients until batter is slightly lumpy.
2. Heat pan over medium-high heat, melt butter once warm.
3. Pour batter in and cook until bubbly on top and dry on the edges before flipping. Cook other side until golden brown.
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* Canning
:PROPERTIES:
:CUSTOM_ID: canning
:END:
** COMMENT Coffee Jelly
:PROPERTIES:
:CUSTOM_ID: coffee-jelly
:END:
source: https://www.foodiewithfamily.com/coffee-jelly/, servings: 5-6 8oz jars
*** Ingredients
- 4 cups VERY strongly brewed coffee preferably a darker roast
- 1/4 cup lemon juice
- 5 1/2 cups granulated sugar
- 1 1/3 cups Dutch gel pectin
- 5 to 6 jelly jars with new two-piece lids. 8 ounce
*** COMMENT Directions
1. Stir the coffee and lemon juice together in a 4 quart saucepan and bring to a boil over high heat. In a separate bowl, whisk together the sugar and Dutch Gel Pectin. Add the sugar to the boiling coffee mixture all at once, and whisk vigorously for 2 minutes, or until the pectin and sugar are fully dissolved into the solution. Return the mixture to a full rolling boil, and boil for exactly 1 minute. Remove the pan from the heat, ladle into clean 8 ounce jars, wipe the rims with a damp paper towel, and screw on new, two-piece lids until fingertip tight.
2. Use the Boiling Water Bath method to process the jars for 10 minutes. Carefully transfer to a cooling rack or a tea towel on the counter and let cool, undisturbed, overnight. After the jars are cooled, remove the rings, wipe clean, and label. The jelly should be stored in a dark place -preferably a cool one- free of temperature fluctuations. It is best used within the year.
*** Directions
1. Stir coffee and lemon juice together and boil at high heat.
2. Mix sugar and pectin in another bowl.
3. Whisk in sugar and pectin, bring to a rolling boil for 1 minute.
4. Ladle into sterilized jars and boil for 10 minutes.
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** COMMENT Dill Pickles
:PROPERTIES:
:CUSTOM_ID: dill-pickles
:END:
source: https://www.tasteofhome.com/recipes/grandma-s-dill-pickles/, servings: 9 quarts., prep-time: 50 minutes, cook-time: 15 minutes, ready-in: 1 hour, 5 minutes
*** Ingredients
- 11 cups water
- 5 cups white vinegar
- 1 cup canning salt
- 12 pounds pickling cucumbers, quartered or halved lengthwise
- 9 dill sprigs or heads
- 18 garlic cloves
- 18 dried hot chilies
*** Directions
1. In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes.
2. Pack cucumbers into nine hot quart jars within 1/2 in. of top.
3. Place one dill head, two garlic cloves and two peppers in each jar.
4. Carefully ladle hot mixture into jars, leaving 1/2-in. headspace.
5. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
6. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
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** Chow Chow
:PROPERTIES:
:CUSTOM_ID: chow-chow
:END:
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source: Granny
*** Ingredients
- 1/2 cup salt
- 1 gallon chopped green tomatoes
- 1 gallon chopped cabbage
- 1 quart chopped onion
- 6 large peppers
- 6 cups sugar
- 3 pints vinegar
- 1.5 tsp celery seeds
- 1/2 tsp ginger
- 1 tsp mustard powder
*** Directions
1. Chop vegetables and mix with salt to draw out water. Leave for 4 hours.
2. Strain brine off, then add sugar, vinegar, and spices.
3. Cook until clear, then ladle into sterilized jars, and process in hot water bath for 25 minutes.
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** Habanero Jam
:PROPERTIES:
:CUSTOM_ID: habanero-jam
:END:
source: https://www.chilipeppermadness.com/chili-pepper-recipes/jellies/habanero-pepper-jam/
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*** Ingredients
- 1/2 pound habanero peppers chopped
- 4 cups granulated sugar
- 1 1/4 cups cider vinegar
- 1/4 cup lemon juice
- 1 teaspoon salt
- 3 ounces liquid fruit pectin
- 4 drops food coloring if preferred
*** Directions
1. Add the habanero peppers to a food processor and pulse them until they are very finely chopped. Do not overdo it or you’ll wind up with a puree.
2. Scoop out the peppers and add to a large pan.
3. Add sugar, vinegar, lemon juice, and salt.
4. Bring to a boil then reduce heat to low and simmer for about 10 minutes.
5. Return heat to high and bring mixture to a rolling boil. Stir in pectin and boil for 1 minute, stirring constantly. Remove from heat.
6. If using food coloring, add it now and stir.
7. Ladle jam into sterilized jars and cover.
8. Process jars in a boiling hot water bath for 10 minutes.
9. Remove and let cool overnight.
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** Jalapeño Jam
:PROPERTIES:
:CUSTOM_ID: jalapeno-jam
:END:
source: https://www.allrecipes.com/recipe/47520/jalapeno-jelly/, servings: 32, prep-time: 20 mins, cook-time: 45 mins
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*** Ingredients
- 1 large green bell pepper
- 12 jalapeño peppers
- 1- 1/2 cups apple cider vinegar
- 1 pinch salt
- 4- 1/4 cups granulated sugar
- 4 ounces liquid pectin
- 4 jalapeño peppers, seeded and finely chopped
*** COMMENT Directions
1. Combine the green bell pepper and 12 jalapeño peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
2. Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
3. Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
4. Stir in the remaining jalapeño peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.
*** Directions
1. Blend peppers together until finely chopped. Add vinegar to help blending.
2. Stir peppers in large saucepan with cider vinegar. Bring to a boil and simmer for 15-20 minutes.
3. Add sugar and bring to a rolling boil. Stir in pectin and boil for 1 minute.
4. Ladle into sterile jars and boil for 10 minutes.
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** Ketchup
:PROPERTIES:
:CUSTOM_ID: homemade-ketchup
:END:
source: https://www.simplycanning.com/homemade-ketchup/
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*** Ingredients
- 4 quarts tomato puree or chopped tomatoes
- 1 cup chopped onion
- 1/2 cup chopped sweet pepper, or jalapeños for spicy ketchup
- 1 1/2 cups vinegar
- 1 Tbsp. canning salt
- 1/4 tsp. ground allspice
- 1 stick cinnamon
- 3/4 cup sugar
*** Directions
1. Prepare jars and start heating boiling water bath.
2. Blend tomatoes, onions, and peppers and add to large pot.
3. Heat to a boil until thickened.
4. Add vinegar, salt, sugar, and other seasonings.
5. Cook again and thicken.
6. Pour into sterile jars, leaving 1/4" headspace.
7. Clean rims and steal with lids, boil in canner for 10 minutes.
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** Habanero Jam
:PROPERTIES:
:CUSTOM_ID: habanero-jam
:END:
source: https://www.chilipeppermadness.com/chili-pepper-recipes/jellies/habanero-pepper-jam/
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*** Ingredients
- 1/2 pound habanero peppers chopped
- 4 cups granulated sugar
- 1 1/4 cups cider vinegar
- 1/4 cup lemon juice
- 1 teaspoon salt
- 3 ounces liquid fruit pectin
- 4 drops food coloring if preferred
*** Directions
1. Add the habanero peppers to a food processor and pulse them until they are very finely chopped. Do not overdo it or you’ll wind up with a puree.
2. Scoop out the peppers and add to a large pan.
3. Add sugar, vinegar, lemon juice, and salt.
4. Bring to a boil then reduce heat to low and simmer for about 10 minutes.
5. Return heat to high and bring mixture to a rolling boil. Stir in pectin and boil for 1 minute, stirring constantly. Remove from heat.
6. If using food coloring, add it now and stir.
7. Ladle jam into sterilized jars and cover.
8. Process jars in a boiling hot water bath for 10 minutes.
9. Remove and let cool overnight.
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** Jalapeño Jam
:PROPERTIES:
:CUSTOM_ID: jalapeno-jam
:END:
source: https://www.allrecipes.com/recipe/47520/jalapeno-jelly/, servings: 32, prep-time: 20 mins, cook-time: 45 mins
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*** Ingredients
- 1 large green bell pepper
- 12 jalapeño peppers
- 1- 1/2 cups apple cider vinegar
- 1 pinch salt
- 4- 1/4 cups granulated sugar
- 4 ounces liquid pectin
- 4 jalapeño peppers, seeded and finely chopped
*** COMMENT Directions
1. Combine the green bell pepper and 12 jalapeño peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
2. Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
3. Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
4. Stir in the remaining jalapeño peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.
*** Directions
1. Blend peppers together until finely chopped. Add vinegar to help blending.
2. Stir peppers in large saucepan with cider vinegar. Bring to a boil and simmer for 15-20 minutes.
3. Add sugar and bring to a rolling boil. Stir in pectin and boil for 1 minute.
4. Ladle into sterile jars and boil for 10 minutes.
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** Ketchup
:PROPERTIES:
:CUSTOM_ID: homemade-ketchup
:END:
source: https://www.simplycanning.com/homemade-ketchup/
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*** Ingredients
- 4 quarts tomato puree or chopped tomatoes
- 1 cup chopped onion
- 1/2 cup chopped sweet pepper, or jalapeños for spicy ketchup
- 1 1/2 cups vinegar
- 1 Tbsp. canning salt
- 1/4 tsp. ground allspice
- 1 stick cinnamon
- 3/4 cup sugar
*** Directions
1. Prepare jars and start heating boiling water bath.
2. Blend tomatoes, onions, and peppers and add to large pot.
3. Heat to a boil until thickened.
4. Add vinegar, salt, sugar, and other seasonings.
5. Cook again and thicken.
6. Pour into sterile jars, leaving 1/4" headspace.
7. Clean rims and steal with lids, boil in canner for 10 minutes.
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** Pickled Jalapeño Peppers
:PROPERTIES:
:CUSTOM_ID: pickled-jalapenos
:END:
source: https://vanillaandbean.com/pickled-jalapeno-peppers/, servings: 3x 16oz jars, prep-time: 20 minutes, cook-time: 15 minutes
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*** Ingredients
- 1 1/2 lbs (675g) Jalapeño Peppers
- 2 C (530g) Water
- 2 C (515g) Distilled White Vinegar
- 2 Tbs Fine Sea Salt
- 2 Tbs Cane Sugar
- 2 Fat Cloves of Garlic minced
*** COMMENT Directions
1. Sterilize three, 16oz jars and lids. The National Center for Home Food Preservation shows us how: source: https://nchfp.uga.edu/how/can_01/sterile_jars.html.
2. Throughly wash the peppers and chop into rings. To protect hands from those burning pepper oils, wear disposable gloves and wash your hands throughly after handling the peppers.
3. In a medium sauce pot, bring the vinegar, water, salt and sugar to a boil. Add the peppers and garlic to the vinegar water, stir then remove from heat. Allow the peppers to set in the brine solution for for 15 minutes. You'll notice the color of the pickles turn from bright green to a duller shade. Meanwhile, decide if canning or quick/refrigerator pickling the peppers and prepare by reading A or B below.
4. Once the peppers have changed color, pack the jars with the peppers, while also scooping the brine into jars. Use a spoon to gently pack the rings if needed, to make room for more (they can be packed in pretty tight). Top with brine and more peppers as needed. Leave about a 1/2″ (1.3cm) head space at the top of each jar.
5. At this point, you have two options. Can the peppers or quick/refrigerator pickle them.
1. If Canning:
1. Bring a large canner or your largest stock pot of water to a boil (at least a 10 quart (9.5L)) pot. You want the pot large enough to cover the jars with about one inch of water and hold as many jars as can fit for processing.
2. Place the jar lids in a shallow pan and pour boiling water over the lids. This softens the rubber seals and readies them for canning. Allow the lids to set until you're ready to lid the jars.
3. Lid the peppers and gently twist the lid rings on the jars.
4. Once the stock pot water is boiling, gently place the jars in the water and set a timer for 10 minutes and process the jars.
5. After 10 minutes, remove the jars from the water, dry off with a towel and set aside to cool.
2. For Quick/Refrigerator Pickled Jalapeños: Simply place the lidded jars in the refrigerator. They'll last for several months and be ready for snacking in about 24 hours, or in an hour for the quickest pickle! They taste better with a little time on them.
6. If your jalapeños are canned, listen for the lid to pop - this means your jars are sealed and ready for long term storage at room temperature. If the lid doesnt pop or seal, place them in the refrigerator and treat them as quick pickled Jalapeños. If you're going for a refrigerator quick pickle, the lid doesn't need to pop, rather your peppers are ready to be refrigerated right after lidding the jar.
7. Quick pickled jalapeños can last several months in the fridge or if properly canned, up to one year at room temperature. Once a jar is opened, store in the refrigerator. An open jar of canned or quick pickled jalapeños will last months in the refrigerator.
*** Directions
1. Sterilize three 16oz jars and lids in a boiling water bath.
2. Wash peppers and cut into rings.
3. Bring vinegar, water, salt, and sugar to a boil. Add peppers and garlic to vinegar water, then stir and remove from heat. Allow peppers to sit in the brine for 15 mintues. They will turn a duller shade of green.
4. Pack peppers into jars fairly tight and pour brine over them. Leave 1/2" headroom over peppers.
5. To seal jars:
1. Bring large pot to a boil, there should be enough water to cover top of jars with an inch of water.
2. Lid peppers and gently tighten rings on jars.
3. Boil jars for 10 minutes.
4. Dry off jars and set aside to cool.
6. If not sealing, just put in the refrigerator, and they will be ready in 24 hours. They will stay good for several months.
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** Sauerkraut
:PROPERTIES:
:CUSTOM_ID: sauerkraut
:END:
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*** Ingredients
- 1 head of cabbage
- ~2 tbsp kosher salt
- A few thinly sliced jalapenos (optional)
*** Directions
1. Cut cabbage into thin slices.
2. Weigh cabage and measure out 2-3% of the weight in salt. Salt cabbage and leave in bowl for ~10 minutes to pull out the water.
3. Crush cabbage to extract brine, fill into fermentation crock or mason jars. Compact down until brine covers all of the cabbage.
4. Add fermentation weight on top of cabbage to keep it under the brine. If using a mason jar, loosely attach lid so that CO2 can escape, or use a fermentation lid.
5. Wait 1-3 weeks for cabbage to ferment. Store in fridge to stop fermentation.
6. Optional: To pasteurize, heat on stove and mix to get to 180-210F throughout. Sterilize jars, then fill and process in hot water bath for 15 minutes.
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** Sriracha
:PROPERTIES:
:CUSTOM_ID: homemade-sriracha
:END:
source: https://freshbitesdaily.com/sriracha/
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*** Ingredients
- 1 pound peppers (Choose carefully for color and heat.)
- 2 heads of garlic
- 2 1/2 cups distilled white vinegar
- 2 tablespoons sugar or honey
- 1 tablespoon sea salt
*** Directions
1. Wash the peppers and spread them out to dry.
2. Cut off the pepper tops and discard.
3. Slice the peppers in half. Remove and discard the seeds and membranes.
4. Peel and mince the garlic cloves.
5. Pour the vinegar, sugar and salt into a non-reactive container. I used a glass gallon jar for this. Mix until the sugar and salt have dissolved into the vinegar.
6. Add th peppers and garlic to the vinegar mix. Cover and refrigerate overnight.
7. This next day strain the garlic and chilis from the vinegar. Strain the vinegar into a large saucepan.
8. Cook the vinegar until it is reduced by half.
9. Add the strained peppers and garlic to the reduced vinegar and continue cooking until the peppers and garlic are completely soft, cooked through.
10. Blend the cooked sauce in a food processor. Careful! This sauce is hot in more ways than one.
11. Return the blended Sriracha to the sauce pan and keep it at a low simmer while canning it.
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** Strawberry Jalapeño Jam
:PROPERTIES:
:CUSTOM_ID: strawberry-jalapeno-jam
:END:
source: https://www.food.com/recipe/strawberry-jalapeno-jam-474371, servings: 8 half pints approx, prep-time: 40 minutes, cook-time: 20 minutes, ready-in: 1 hour
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*** Ingredients
- 4 cups crushed strawberries (discard stems and leaves), or 4 cups blended pears for pear jalapeño jam
- 1 cup jalapeño pepper (processed in food processer)
- 1/4 cup lemon juice
- 1 (1 3/4 ounce) package powdered fruit pectin
- 7 cups granulated sugar (yes this is the right amount...it's jelly!)
*** COMMENT Directions
1. Sterilize eight half pint canning jars with lids and rings, boiling for at least 5 minutes and kept hot.
2. Place the crushed strawberries (do not chop in a food processer; the texture will be too fine and choppy), processed jalapeño pepper, lemon juice and pectin into a large, heavy-bottomed saucepan; stir in the sugar to dissolve. Rapidly bring to a boil over high heat (long, slow boiling destroys the pectin). Once at a full rolling boil, cook for 1 full minute. One half teaspoon butter may be added to keep down the foam, if desired. Letting this mixture sit for about 5 minutes discourages the fruit from separating.
3. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
4. Process 10 minutes in a boiling water canner. Remove the jars and place onto a cloth-covered or heat-resistance surface. (While cooling, I shake frequently to redistribute content.) Allow to cool overnight. Store in a cool, dark area.
*** Directions
1. Sterilize 8 half pint canning jars.
2. Place crushed strawberries, processed jalapenos, lemon juice, and pectin in a large pot.
3. Stir in sugar while stirring over heat. Bring to a rolling boil and keep for 1 minute before removing from heat.
4. Fill jars with jam and process in hot water bath.
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* Desserts
:PROPERTIES:
:CUSTOM_ID: desserts
:END:
** COMMENT Apple Crumble
:PROPERTIES:
:CUSTOM_ID: apple-crumble
:END:
source: work CSA
*** Filling
- 2 lbs. Apples
- 1 tbsp. flour
- 1/2 cup white sugar
- 2 tbsp. lemon juice
- 1/2 tsp. ground cinnamon
*** Topping
- 1 cup rolled oats
- 1 cup flour
- 1 cup brown sugar
- 1/2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 cup unsalted butter
- Pinch of salt
*** Directions
1. Preheat oven to 350F
2. Peel, core, and slice apples into 1/2 inch chunks.
3. In a large bowl, combine apples with sugar, flour, lemon juice, and cinnamon.
4. Place topping ingredients in bowl, mix until clumps form.
5. Place apples in large baking pan and cover with topping.
6. Bake for 30-40 minutes or until golden brown. Remove and let stand for 10 minutes to set.
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** Berry Pie
:PROPERTIES:
:CUSTOM_ID: berry-pie
:END:
source: https://www.allrecipes.com/recipe/233072/summer-fresh-raspberry-pie/, servings: 1 pie, prep-time: 20 mins, cook-time: 10 mins, ready-in: 1hr 30 mins
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*** Ingredients
- 1/2 cup water
- 4 cups fresh berries, divided
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1/2cup white sugar
- 1 tablespoon lemon juice
- 1 (9 inch) baked pie crust
- 1 cup whipped cream for garnish
- 1 teaspoon lemon zest for garnish
*** Directions
1. Heat 1 cup berries and 1/2 cup water in a saucepan over medium heat; cook and stir until berries soften, about 5 minutes.
# Strain berries into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.
2. Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries; add sugar.
3. Heat berry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Allow berry sauce to cool to room temperature.
4. Line the prepared pie crust with remaining 3 cups berries. Pour berry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest.
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** Butter Flaky Pie Crust
:PROPERTIES:
:CUSTOM_ID: butter-flaky-pie-crust
:END:
source: https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/
# , servings: 8, prep-time: 15 mins, ready-in: 4 hrs 15 mins
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*** Ingredients
- 1-1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup butter, chilled and diced
- 1/4 cup ice water
*** Directions
1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
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** Chocolate Chip Cookies
:PROPERTIES:
:CUSTOM_ID: chocolate-chip-cookies
:END:
source: https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/, servings: 48, prep-time: 15 minutes, ready-in: 1 hour, 30 minutes
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*** Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups semisweet chocolate chips
- 1 cup coarsely chopped nuts, if desired
*** Directions
1. Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
2. In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
3. Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
4. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
5. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
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** Cocoa Pie
:PROPERTIES:
:CUSTOM_ID: cocoa-pie
:END:
source: grandma's cookbook
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*** Ingredients
- 1/3 cup cocoa
- 1 cup sugar
- 1/3 cup flour
- dash of salt
- 2 cups milk
- 1 tsp vanilla
- 2 egg yolks
- lump of butter
- baked pie shell
*** Directions
1. Combine cocoa, flour, sugar, and salt in top of double boiler.
2. Stir in half of milk and cook until mixture is thick.
3. Add egg yolks mixed with rest of milk and cook until thick.
4. Remove from heat, add butter and vanilla.
5. Pour into baked pie shell.
6. Meringue:
1. Beat egg whites with a dash of salt until stiff.
2. Gradually add 1/2 cup sugar and beat until shiny.
3. Spread on pie and bake 10-15 minutes at 325F until golden brown.
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** Donuts
:PROPERTIES:
:CUSTOM_ID: doughnuts
:END:
source: The Doughnut Cookbook by Williams-Sonoma Test Kitchen
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*** Ingredients
- 1 cup milk
- 2 1/2 teaspoons active dry yeast
- 1 egg
- 4 tablespoons (1/2 stick) butter
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 3 cups flour
- 2 quarts neutral oil
*** Directions
1. Warm milk to ~90F, combine with yeast and sugar in a bowl. Stir and let sit until foamy.
2. Beat eggs, butter, and salt into yeast mixture. Slowly add flour and beat with dough hook. Once the dough forms a ball, knead on a floured surface. Transfer to a greased bowl, cover and let rise for 1 hour.
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3. Roll dough to 1/2 inch on a floured surface. Cut to shape with a glass. Knead scraps together and repeat.
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4. Transfer to floured baking sheets and cover to rise, leave room between them. If the kitchen isn't warm enough, warm oven slightly to rise for another 45 minutes.
5. Start heating oil to 375F 15 minutes before rising finishes. Prepare cooling rack or paper towels.
6. Add donuts to oil in batches. Cook until golden and remove to rack.
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7. For cream filling
1. combine 2/3 cup sugar, 2 tablespoons flour, 2 tablespoons cornstarch and a pinch of salt in a small saucepan.
2. Over medium heat, whisk in 2 eggs and 2 cups cream. Continue cooking, whisking almost constantly, until the mixture just begins to boil and thickens, about 10 minutes. Adjust the heat so the mixture bubbles gently; cook until it coats the back of a spoon (when you draw your finger through this coating, the resulting line should hold its shape).
3. Stir in 2 tablespoons softened unsalted butter and 2 teaspoons vanilla. Strain through a fine-mesh sieve, and cool to room temperature before using.
8. Fill donuts with pastry bag. You can make a cavity inside using a chopstick.
9. For the glaze
1. whisk together 1 3/4 cups powdered sugar, 1/4 cup unsweetened cocoa powder, 1/4 cup milk and 1 teaspoon vanilla until smooth.
2. Dip the tops of the donuts in the glaze, and let it harden on a rack.
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** Donut Glaze
:PROPERTIES:
:CUSTOM_ID: donut-glaze
:END:
*** Habanero
:PROPERTIES:
:CUSTOM_ID: habanero-glaze
:END:
- 1 tablespoon habanero jam
- 1 tablespoon milk
- 1 cup powdered sugar
*** Maple
:PROPERTIES:
:CUSTOM_ID: maple-glaze
:END:
- 2 cups powdered sugar
- 1 tablespoon milk
- 3 tablespoons maple syrup
*** Directions
1. Whisk ingredients together until smooth
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** Donut Glaze - Strawberry
:PROPERTIES:
:CUSTOM_ID: strawberry-glaze
:END:
source: The Doughnut Cookbook by Williams-Sonoma Test Kitchen
*** Ingredients
- 1 cup fresh or frozen strawberries
- 2 cups powdered sugar
*** Directions
1. Boil strawberries with a bit of water and crush, whisk until smooth.
2. Whisk together half a cup of boiled down strawberries with two cups of powdered sugar.
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** Italian Anisette Cookies
:PROPERTIES:
:CUSTOM_ID: anise-cookies
:END:
source: https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/, servings: 18, cook-time: 8 mins
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*** Ingredients
- 4 cups flour
- 1 cup white sugar
- 1/2 cup milk
- 2 eggs
- 1 tablespoon baking powder
- 3/4 cup vegetable oil
- 1 tablespoon anise extract
- 1 teaspoon anise extract
- 1 cup confectioners' sugar
- 2 tablespoons hot water
*** Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. In large bowl, mix flour, baking powder and white sugar. Make a well in the center and add oil, milk, 1 tablespoon anise extract, and eggs. Mix together until dough is sticky.
3. Oil fingers and pinch off dough in 1 inch pieces. Roll into a ball and place on a lightly greased cookie sheet, 1 inch apart, flatten top slightly. Bake for 8 minutes. Dip cookies in Icing while warm.
4. To Make Icing: Blend in 1 teaspoon anise extract and enough hot water to 1 cup confectioner's sugar to form a smooth icing.
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** Jam Filled Butter Cookies
:PROPERTIES:
:CUSTOM_ID: jam-butter-cookies
:END:
source: https://www.allrecipes.com/recipe/25100/jam-filled-butter-cookies/
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*** Ingredients
- 3/4 cup butter
- 1/2 cup sugar
- 2 egg yolks
- 1 3/4 cups flour
- 1/2 cup fruit preserves
*** Directions
1. Preheat oven to 375F.
2. In a medium bowl, cream together the butter, white sugar and egg yolks.
3. Mix in flour a little bit at a time until a soft dough forms.
4. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes.
5. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie.
6. Fill the hole with 1/2 teaspoon of preserves.
7. Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.
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** Lemon Custard Filling
:PROPERTIES:
:CUSTOM_ID: lemon-custard
:END:
source: https://www.allrecipes.com/recipe/25622/lemon-custard-filling/, servings: 12, prep-time: 20 mins, cook-time: 20 mins
*** Ingredients
- 1/2 cup white sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 egg yolks
- 3/4 cup water
- 1/3 cup lemon juice
- 2 tablespoons butter
*** Directions
1. In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well.
2. Beat the egg yolks and water together, then whisk into sugar mixture.
3. Cook over medium heat, stirring constantly, until mixture is thickened.
4. Remove from heat and stir in lemon juice and butter.
5. Cover with plastic wrap until completely cooled.
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** Mustard Brownies
:PROPERTIES:
:CUSTOM_ID: mustard-brownies
:END:
source: https://web.archive.org/web/20120303062049/http://mustardmuseum.com/recipes/treats/chocolate-mustard-brownies/
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*** Ingredients
- 2 tbsp. Noyo Reserve Merlot ‘N Chocolate Mustard
- 2 tsp. instant espresso powder
- 1/2 lb butter or margarine
- 4 oz. unsweetened chocolate
- 2 cup brown sugar, packed
- 1 1/2 cup all purpose flour
- 4 eggs
- 2 tbsp. Vanilla
- 1 cup chocolate chips
- Sifted powdered sugar
*** Directions
1. Preheat oven to 350 degrees.
2. Dissolve espresso powder in the mustard and set aside.
3. Melt butter and mix in chocolate. Cool slightly.
4. Add brown sugar to chocolate mixture, blend well.
5. Then add flour and mix well.
6. Add eggs and mix until blended.
7. Stir in vanilla; add mustard/coffee mixture. Mix until well blended.
8. Fold in chocolate chips.
9. Spread in greased 13″ x 9″ pan. Bake 30 minutes or until toothpick comes out clean.
10. Cool and out cut into squares. Dust with sifted powdered sugar.
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** COMMENT Snickerdoodles
:PROPERTIES:
:source-url: https://www.allrecipes.com/recipe/240314/grandma-ruths-snickerdoodle-cookies/
:servings: 36 cookies
:prep-time: 20 minutes
:cook-time: 10 minutes
:ready-in: 35 minutes
:CUSTOM_ID: snickerdoodles
:END:
source: https://www.allrecipes.com/recipe/240314/grandma-ruths-snickerdoodle-cookies/
*** Ingredients
- 1 1/2 cups white sugar
- 1 cup softened butter
- 2 eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
*** Directions
1. Preheat oven to 400F. Line a baking sheet with parchment paper or lightly grease.
2. Beat 1 1/2 cups white sugar, butter, and eggs together in a bowl using an electric mixer until smooth and creamy. Combine flour, cream of tartar, baking soda, and salt in a separate bowl; stir into creamed butter mixture until dough holds together.
3. Mix 2 tablespoons white sugar and cinnamon together in a bowl.
4. Form dough into 2-teaspoon-size balls and roll in the cinnamon-sugar mixture. Place dough balls, about 2 inches apart, on the prepared baking sheet.
5. Bake in the preheated oven on the center rack for 7 minutes. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
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* Drinks
:PROPERTIES:
:CUSTOM_ID: drinks
:END:
** Ginger Beer
:PROPERTIES:
:CUSTOM_ID: ginger-beer
:END:
source: https://www.joshuaweissman.com/post/fermented-ginger-beer
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*** Ingredients
- 2 quarts filtered water
- 1 cup sugar
- 1/4 cup grated ginger
- 1/2 cup ginger bug, or 1/4 tsp champaign yeast
- Juice of 3 lemons
*** Directions
1. Boil 2 quarts of water with ginger and sugar, then simmer for 5-8 minutes. Let cool to room temperature.
2. Strain through mesh strainer or cheese cloth, press out juices.
3. Add ginger bug or champaign yeast and lemon juice. Transfer to flip top bottles with 2 inches of head room.
4. Let sit at room temperature to carbonate, I usually go 1-2 days. Burp the bottles daily to make sure the pressure doesn't build up too high. Refrigerate once it is carbonated.
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** Pear Cider
:PROPERTIES:
:CUSTOM_ID: pear-cider
:END:
source: https://www.howsweeteats.com/2016/11/homemade-pear-cider/
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*** Ingredients
- 10 whole pears cut in half, seeds and stems removed
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
- Water
*** Directions
1. Combine ingredients in a stock pot, fill water ~2 inches above pears. Bring to a boil and simmer for an hour, then mash the pears. Cover pot and simmer for another 2 hours
2. Cool mixture and strain through fine mesh.
3. To carbonate: Mix in ~1/8 tsp champaign yeast to room temperature cider, then bottle in flip top bottles. Leave for a day or two, burp daily. Refrigerate to stop fermentation.
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** Root Beer
:PROPERTIES:
:CUSTOM_ID: root-beer
:END:
source: https://www.youtube.com/watch?v=VdZ4C4gAYto
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*** Ingredients
- 1L water
- 35g fresh ginger
- 5g cinnamon stick
- 20g dried sassafras root bark
- 10g dried sarsaparilla root
- 10g dried liquorice root, or a few star anise
- 7g dried cherry bark
- 1/2 tsp salt
- 2 cups brown sugar
- 1/2 cup lactose (optional)
- 15 mL (1 Tbsp) vanilla extract
*** Directions
1. Boil water with ginger and cinnamon for 2-3 minutes.
2. Remove from heat and add roots and bark, cover and steep for 15 minutes.
3. Strain out solids through mesh and run through coffee filter.
4. Bring to simmer in pot and dissolve in sugars.
5. Let cool and add vanilla extract.
6. Mix syrup with 3 parts soda water, or with 3 parts water and 1/4 tsp champaign yeast to carbonate.
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* Entrées
:PROPERTIES:
:CUSTOM_ID: entrees
:END:
** Ahi Ogo Poke
:PROPERTIES:
:CUSTOM_ID: ahi-ogo-poke
:END:
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source: https://www.youtube.com/watch?v=2FXckaZQT7o
*** Ingredients
- 1lb. quality Ahi tuna
- 1/8lb. ogo (seaweed)
- 1tsp. Hawaiian Alaea Salt
- 1tsp. Sesame seed oil
- 1tbls. Kukui Nut ground
*** Directions
1. Roughly chop ogo and place in a bowl. Sweet onions also work.
2. Cube ahi and add to bowl. Mix in rest of ingredients
3. Serve with rice. Chopped chillies and furikake are good with it.
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** Cashew Chicken
:PROPERTIES:
:CUSTOM_ID: cashew-chicken
:END:
source: https://www.chilipeppermadness.com/chili-pepper-recipes/chicken/sweet-and-spicy-cashew-chicken-with-peppers/
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*** Sauce
- 3T soy sauce
- 2T water
- 1T fish or oyster sauce
- 1T corn starch
- 1t brown sugar
- 1t sesame oil
- garnish with sesame seeds, herbs, green onion, or pepper flakes
*** Chicken
- 1T olive or sesame oil
- 1-2 chopped serrano or other peppers
- 1 small onion
- 3 cloves garlic
- 1/2 cup cashews
- 1 pound chicken, 1 inch chunks
- season with salt, pepper, optional Chinese 5 spice
*** Directions
1. Cube chicken and season, then set aside.
2. Heat oil in a pan, then add onion and peppers, cook for ~5 minutes until soft and a bit caramelized.
3. Whisk together sauce ingredients.
4. Add garlic and cook another minute.
5. Add cashews and chicken, cook 7-8 minutes until chicken is cooked through.
6. Add sauce and stir. If it gets too thick, add water or chicken broth.
7. Service with rice and garnish.
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** Ginger Meat
:PROPERTIES:
:CUSTOM_ID: ginger-meat
:END:
source: bema
*** Ingredients
- Fresh ginger the size of palm
- 1 bulb garlic fresh
- Equal soy sauce and water
- Brown sugar to taste
*** Directions
1. Mince garlic, slice ginger, and mix with soy sauce and sugar.
2. Marinate any meat for 3 to 4 days.
3. Cook meat on grill.
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** Green Curry
:PROPERTIES:
:CUSTOM_ID: green-curry
:END:
source: https://rasamalaysia.com/green-curry/, servings: 3, prep-time: 5 minutes, cook-time: 15 minutes, ready-in: 20 minutes
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*** Ingredients
- 1 1/2 tablespoons oil
- 2 tbsp green curry paste
- 8 oz. (226 g) chicken breast, cut into bite-sized pieces
- 1/2 cup coconut milk
- 1/2 cup water
- 4 oz. (115 g) bamboo shoot
- 5 kaffir lime leaves , lightly bruised
- 2 red chilies, cut into thick strips
- 1 tablespoon fish sauce
- 1/4 cup Thai basil leaves
# - Tumeric, cumin, ginger, black pepper, cayanne, garlic, fenugreek, nutmeg, birdseye chili, curry leaf, and cinnamon.
*** Directions
1. Heat up a pot over medium heat and add the oil. Saute the green curry paste until aromatic, add the chicken and stir to combine well with the curry paste. Add the coconut milk and water and bring it to a quick boil.
2. Add the bamboo shoots, kaffir lime leaves, and red chilies. Lower the heat to simmer, cover the pot and let simmer for 10 minutes or until the curry slightly thickens.
3. Add the fish sauce, sugar, and basil leaves. Stir to mix well. Turn off the heat and serve immediately with steamed rice.
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** Italian Sausage
:PROPERTIES:
:CUSTOM_ID: italian-sausage
:END:
source: https://www.allrecipes.com/recipe/16539/italian-style-sausage/
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*** Ingredients
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried parsley
- 1/2 teaspoon Italian-style seasoning
- 1/4 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon crushed anise seeds
- 1/4 teaspoon paprika
- 1/4 teaspoon dried minced onion
- 1 teaspoon salt
- 1 pound ground pork
*** Directions
1. Combine spices in a bowl.
2. Mix into pork
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** Kalua Pork
:PROPERTIES:
:CUSTOM_ID: kalua-pork
:END:
source: https://www.youtube.com/watch?v=zQCmaoOlWks, prep-time: 10 mins, cook-time: 12-17 hours
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*** Ingredients
- 1.5 tablespoons liquid smoke, Mesquite/Kiawe
- 7lb Pork Butt
- 1.5 Tbsp Hawaiian Alaea Salt
*** Directions
1. Preheat oven to 195F for cooking 17.5 hours, or 225F for 12-14 hours.
2. Place the pork in a 6 inch deep metal pan, fill half an inch deep with water. Put 1.5 tablespoons liquid smoke on top.
3. Wrap in 3 layers of plastic wrap, then 2 layers of tinfoil. Make sure the plastic wrap does not touch the meat.
4. Cook in oven for 16-17.5 hours. If you feel the pan getting lighter, it is losing moisture. Make sure it is fully sealed.
5. Remove from oven and let the meat rest. As it rests, the plastic wrap will pull down onto the meat.
6. Remove the plastic wrap. Add ~1.5 tbsp Alaea salt and shred meat by hand into the juice.
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** Meatloaf
:PROPERTIES:
:CUSTOM_ID: meatloaf
:END:
source: Kaleb
*** Ingredients
- ¾ to 1 lb ground beef
- ¾ to 1 lb sweet Italian pork sausage
- 1 pkg Stove Top Savory Herb stuffing mix
- 1 packet Lipton Beefy Onion soup mix.
- 1 tablespoon Dash seasoning
- 1 teaspoon ground black pepper
- 1 teaspoon MSG
- 1 packet (1 tsp) Herb-Ox sodium free beef boullion mix
- ½ teaspoon liquid smoke
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoon dried thyme
- 1 cup hot (not boiling) water
- 2 eggs
- 2 handfuls shredded cheese
- 1 tablespoon browning sauce
*** COMMENT ALTERNATE:
Portion the mixed meatloaf into foil cups distributed between two muffin tins. Keep in mind that meatloaf muffins don't rise when you portion out. If you have any empty spaces in your muffin tins, fill them 2/3 with water before placing in the oven. Bake 20 minutes, brush with browning sauce, bake another 10.
(Pro Tip : wet your hands with cold water to pat the meat into delightfully smooth loaf shapes!)
(Pro Tip : make a log of paper towels at one side of the pan and tilt the pan so it soaks up all the rendered fat for easy cleanup)
*** Directions
1. Preheat oven to 350F.
2. Combine hot water, bouillon mix, soup mix, liquid smoke, MSG, dash seasoning, thyme, pepper, and Worcestershire. Stir in stuffing mix until moistened, allow to rest five to ten minutes to soak through.
3. Combine meats together until relatively homogenous.
4. Add stuffing mixture, eggs, and cheese and combine until thoroughly mixed. Form into two loaves on a baking tray.
5. Place in oven for 40 minutes.
6. Remove from oven and brush on browning sauce.
7. Return to oven for 15 minutes.
8. Remove from oven and allow to cool for ten minutes before slicing and serving.
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** Mochiko Chicken
:PROPERTIES:
:CUSTOM_ID: mochiko-chicken
:END:
source: https://keepingitrelle.com/hawaiian-style-mochiko-chicken-recipe/, servings: 6, prep-time: 4 hours, 10 minutes, cook-time: 10 minutes, ready-in: 4 hours, 20 minutes
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*** Ingredients
- 2 pounds boneless skinless chicken thighs
- 1/4 cup potato starch
- 1/4 cup mochiko flour
- 1/4 cup shoyu
- 1/4 cup granulated sugar
- 1/4 cup green onions, thinly sliced
- 1 tablespoon sesame seeds
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1/2 teaspoon salt
- 2 eggs, beaten
- oil for frying
*** Directions
1. Cut the chicken thighs in to about 1 inch size cubes and set aside.
2. In a large mixing bowl add potato starch, flour, shoyu, sugar, green onions, sesame seeds, garlic, ginger, salt, and eggs. Whisk to combine.
3. Add cubed chicken to the sauce mixture. Stir to combine. Cover and place in the refrigerator to marinate for at least 4 hours or overnight.
4. In a large pan heat oil of choice to 325F. Place mochiko chicken in the oil and fry until golden brown on both sides and cooked through (internal temperature of 165F).
5. Remove chicken from oil and place on a cooling rack over a cookie sheet or on to paper towels to absorb excess oil.
6. ENJOY!
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** Peanut Butter Chicken
:PROPERTIES:
:CUSTOM_ID: peanut-butter-chicken
:END:
source: https://www.thecookingfoodie.com/recipe/Peanut-Butter-Chicken-Recipe, servings: 5, prep-time: 20 minutes, cook-time: 30 minutes
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*** Ingredients
- 800g (1 3/4 pounds) chicken breast
- 1/2 cup (125g) peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1 cup (240ml) coconut milk/cream
- 1 tablespoon grated ginger
- 3 garlic cloves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cumin
- 2-3 tablespoons vegetable oil
- 1/4 cup (37g) sesame seeds
*** Directions
1. Cut the chicken breast into small cubes.
2. In a large bowl mix peanut butter, soy sauce, lemon juice, honey, coconut milk, grated ginger and grated garlic.
3. In a large pan heat oil, add chicken cubes and cook for 5-6 minutes, until fully cooked. Season with salt, pepper and cumin. Add the peanut butter mixture, sesame seeds, stir well, cook for 4-5 minutes, until thickens.
4. Serve with rice and chopped herbs.
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** Pizza
:PROPERTIES:
:CUSTOM_ID: pizza
:END:
source: Dough recipe from https://www.youtube.com/watch?v=FJxJhbCFsco
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*** Dough
- 1/2 cup warm water
- 1/2 tsp sugar
- 1 tsp yeast
- 1 tsp olive oil
- 1/2 tsp salt
- 1 cup bread flour
*** Instructions
1. Mix warm water with yeast and sugar, leave for a few minutes to bloom.
2. Add oil and salt, then mix in flour. Fold dough into ball, then move to an oiled container to ferment in the fridge for a day to a week.
3. Remove dough from container and press into an oiled skillet. Go a bit up the edges of the pan to allow it to contract a bit as it rises for ~30 minutes.
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4. Cook dough in skillet without any toppings or sauce until the bottom is browned as much as you like, usually a few minutes.
5. Remove from heat and add sauce, cheese, and any other toppings. I used 1/3 cup of pasta sauce made with onions and tomatoes from the garden, mixed with a teaspoon of sugar and a tablespoon of olive oil. For the cheese, I used monterey jack, but low fat mozzarella would be less greasy.
6. Cook under the broiler on high for 5-10 minutes, until the cheese is melted and browned.
7. Carefully remove from pan and place on a cooling rack. Let it cool a few minutes before cutting into it.
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** Sesame Chicken
:PROPERTIES:
:CUSTOM_ID: sesame-chicken
:END:
source: https://soupeduprecipes.com/sesame-chicken/
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*** Ingredients
- 1 lb chicken thigh cut into 1.5 inches cubes
- 2 cloves of garlic
- black pepper to taste
- 1.5 tsp of soy sauce
- 1/2 tsp of salt
- 3/8 tsp of baking soda
- 1 egg white
- 0.5 tbsp of starch add it to the marinade
- 1 cup of Potato starch use it to coat the chicken
- 2 tbsp of Honey
- 3 tbsp of brown sugar
- 2.5 tbsp of Soy sauce
- 3 tbsp of water
- 2.5 tbsp of ketchup
- 1 tbsp of vinegar
- Potato starch water to thicken the sauce 2 tsp of potato starch mixed with 2 tsp of water
- 1 tbsp of sesame oil
- 1.5 tbsp of Toasted sesame seeds
- Diced scallion as garnish
*** COMMENT Directions
1. Cut some boneless and skin on chicken leg into 1-inch size pieces. I prefer dark meat when making fried chicken. It gives you a juicer and tender result. And yes, you can use chicken breast if you wish to.
2. Marinate the chicken with 1 tsp of grated garlic, 1.5 tsp of soy sauce, 1/2 tsp of salt, some black pepper to taste, 3/8 tsp of baking soda, 1 egg white, and 1/2 tbsp of starch. Cornstarch, potato or sweet potato starch, they all work, depends on what you used for the coating later. Mix everything until well combined. Cover it and let it sit for 40 minutes.
3. While waiting, let’s prepare the coating. I have been testing different ingredients for that. I found out that using sweet potato starch makes the crispiest sesame chicken. This is what I am using. Most oriental markets will carry it. You can also use potato starch or cornstarch. They will give you a similar result.
4. Besides the ingredient, I will show you a unique method to make your sesame chicken extra crunchy. Fluff the starch a little. Get a spread bottle. Gently spread a tiny bit of water into the starch few times. Some of the starch will clump up and create some mini little balls. You just wait for 10 seconds to let it set and use the whisk to stir it. Then spread more water, wait for 10 seconds and stir it again. Do this 4 times in total.
5. After that, if you touch the starch, you can feel those little lumps which will give some extra crunch to the chicken. Maybe some of you never heard this method before. Give it a try, you will be surprised.
6. Dump half of the starch into a big container. Spread it out. Add in the chicken. Do not throw in the chicken all in once or else they will stick together. Try to separate them piece by piece.cover the meat with the other half of the starch. Put on the lid and shake for a few minutes. Al the chicken pieces should be coated with flour evenly. Pick out the meat and shake off all the excess flour.
7. I already heat up the oil to 380 Add in the chicken piece by piece so they don’t stick together. Don’t crow the pan because it overflows easily. Do it in batches if you need to. Safety is the most important. The temperature is hight. In less than 2 minutes, you can feel that the surface is getting crispy and the color is slightly yellow. Take them out. Then we gonna do the second batch. Before that, you might want to fish out all those small little bits. It is optional but it does affect the quality of the oil.
8. Keep the temperature at 380 F, and fry the second batch of the chicken. Once you are done, let all the chicken rest for about 15 minutes and we gonna double fry the chicken. Double frying will stabilize the crunchiness so it last longer. At the end we will coat the chicken with some glossy sauce If you don’t double fry it, the chicken might not be crispy while serving. You just keep an eye on the color. In about 2 or 3 minutes, it will reach that beautiful golden color. Take them out and set it aside.
9. Next, we gonna make the sauce. In a large bowl, add in 3 tbsp of brown sugar, 2 tbsp of liquid honey, 2.5 tbsp of soy sauce, 2.5 tbsp of ketchup, 3 tbsp of water, 1 tbsp of vinegar. Mix them until well combined.
10. Put your wok on the stove and pour all the sauce in. There is some sugar sink in the bottom of the bowl, make sure you clean that. Keep stirring the sauce on medium heat. Bring it to a boil and pour in some potato starch water to thicken the sauce. This just 2 tsp of potato starch mixed with 2 tsp of water. Keep stirring until it reaches a thin syrup texture. Introduce the chicken back into the wok, along with a drizzle of sesame oil and 1.5 tbsp of a toasted sesame seed. Toss everything until the chicken is coated nicely. Take them out. Garnish it with some diced scallion and you are done.
*** Directions
1. Cut chicken into 1 inch cubes
2. Marinate chicken with 1 tsp of grated garlic, 1.5 tsp of soy sauce, 1/2 tsp of salt, some black pepper to taste, 3/8 tsp of baking soda, 1 egg white, and 1/2 tbsp of starch. Mix until well combined. Cover and let sit for 40 mins
3. Heat oil to 380F. Prepare starch on plate for dipping chicken
4. Take each piece and cover in starch before placing it in the fryer.
5. Fry each batch until golden, temperature should be 165F. Place on a paper towel or cooling rack.
6. To make sauce, get a large bowel and add 3 tbsp of brown sugar, 2 tbsp of liquid honey, 2.5 tbsp of soy sauce, 2.5 tbsp of ketchup, 3 tbsp of water, 1 tbsp of vinegar.
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** Spam Fried Rice
:PROPERTIES:
:CUSTOM_ID: spam-fried-rice
:END:
source: yungmysterymane
*** COMMENT IMPORTANT: A cup of cooked rice is VERY different from a cup of uncooked rice.
*** Ingredients:
- 1 cup of cooked rice, cooled
- 1 egg
- 2 slices of Spam (or 1 Spam Single)
- 3 tablespoons of rice grain oil
- 1 tablespoon of shoyu soy sauce
- 1 tablespoon of minced garlic
- 1 teaspoon of butter
- Ichimi togarashi (red pepper)
- salt
- cracked black pepper
- dried parsley
*** COMMENT Utensils:
1 frying pan
1 small bowl
1 cutting board
1 spatula
1 large spoon (this makes turning the rice in smaller pans really easy)
1 fork
*** COMMENT Directions:
1. So first, you wanna fry your Spam. Depending on your pan, you probably don't have to grease it for the Spam, thought a pinch of butter can't hurt Make sure both sides are crisp on the outside, but not burned. Once it's done, remove it from the pan, and set it on the cutting board.
2. Now we chop up the spam. It doesn't have to be perfect, but you want to make it small cubes if possible. Leave that set aside once you're done.
3. Egg time. Put the teaspoon of butter in your pan. You're gonna want that pan at medium-ish heat, because we're cracking and scrambling an egg in it quickly. Once the pan has that buttery coating going for it, crack your egg into it, get a dash of black pepper, pinch of salt, and some ichimi togarashi (maybe some of the dried parsley too) and start scrambling it. You want to make sure it's soft, but cooked all the way, place the egg aside in that small bowl we have in the handy dandy utensils list. I like to also keep the Spam in the same bowl at this point. Cover it with a paper towel to keep it warm.
4. Alright, we back at the pan now. Rice grain oil is a bit of a strange one for some people. It's an absolutely flavorless oil. That means it's a blank canvas for us to make taste like whatever we want. In this case, we wanna make it taste rad as hell. So we're gonna add the 3 tablespoons of oil to the pan with our single tablespoon of minced garlic, some salt, black pepper, dried parsley and ichimi togarashi. The amount of those seasonings that you use completely depends on how strong you want those flavors to be. I will say that I use less salt then the other seasonings listed. You're going to let all these flavors get to know each other, swirl the oil in the pan a bit to make sure the garlic is cooking.
5. So once you have the garlic golden brown in the pan, it's almost time to fry your rice. You want to have all the necessary ingredients ready for this. Get your cup of cooked rice, ready to dump in the pan, and keep your bowl of fried Spam and scrambled eggs within arms reach as well. Now you wanna get your tablespoon of shoyu ready to add to the oil. Important, it's gonna sizzle, it might even be a little scary since you have this stove on medium heat (I have a gas stove). That's fine, put it in, give it a quick stir as it sizzles, and then dump your rice in immediately.
6. Start turning and stirring that rice in the pan. You want to get it coated with the oil and soy sauce, and you want it to all get some flavor. As the rice starts to fry, you'll see it start to turn golden. That means it's time to add the egg and Spam to the pan now, and keep stirring and turning. Remember, it should look like the picture provided by the time you finish cooking. That's it! Serve it in a bowl, if you have a big cup of chopsticks like me, grab a pair, turn on Great Teacher Onizuka, and eat the culinary masterpiece you just made.
*** Directions:
1. Fry spam in a pan until crip but not burned.
2. Cut spam into small cubes and set aside.
3. Put teaspoon of butter in pan and set to medium heat. Scramble egg and add black pepper, salt, red pepper, and parsley. Add to bowl with spam and cover with a paper towel.
4. Add 3 tablespoons of rice grain oil to pan with minced garlic, salt, black pepper, parsley, and red pepper. Swirl in pan and cook garlic.
5. Once garlic is golden brown, add tablespoon of shoyu, stir, and add rice.
6. Cook rice until golden while stirring, then add spam and egg and continue to stir.
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** Spam Musubi
:PROPERTIES:
:CUSTOM_ID: spam-musubi
:END:
source: https://www.allrecipes.com/recipe/49785/spam-musubi/
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*** Ingredients
- 2 cups short-grain rice
- 2 cups water
- 6 tablespoons rice vinegar
- 1/4 cup white sugar
- 1/4 cup soy sauce
- 1/4 cup oyster
- 12oz container of Spam
- 2 tablespoons oil
- 5 sheets seaweed
*** Directions
1. Rince rice, then boil 2 cups of water on stove. Add rice and stir, then reduce heat, cover, and simmer for 20 minutes.
2. Remove from heat and stir in rice vinegar, then leave to cool.
3. Mix sugar, soy sauce, and oyster sauce. Cut spam into ~10 slices and marinate for 5+ minutes.
4. Heat oil in skillet over medium-high heat. Cook slices until lightly browned.
5. Cut seaweed in thirds, place mold on end of seaweed, add rice, press spam slice down to form rice. Remove mold and wrap seaweed around. Use a bit of water to seal.
6. You can make a mold by carefully cutting the bottom off of the spam can.
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** Spicy Ahi Tuna Poke Bowl
:PROPERTIES:
:CUSTOM_ID: spicy-ahi-poke
:END:
source: https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/, servings: 2 people, prep-time: 10 mins, ready-in: 10 mins
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*** Ingredients
- 280 g ahi tuna (a little more than 1/2 lbs)
- 20 g chopped onion (0.7oz)
- 1 green onion
- 1 clove garlic
- 1 tbsp mayonnaise
- 2 tsp Sriracha sauce
- 1.5 tbsp soy sauce
- 1 tsp salt
- 2 tsp sesame oil
- 1/2 tsp chili flakes
- 1/2 avocado (optional)
- sesame seeds
- chopped green onion
- 2 bowls cooked rice
*** Directions
1. Cook the rice according to instructions or in a rice cooker. (You can do this step later. It depends on how long you're going to marinate poke.)
2. Slice onion thinly then cut into 1/2 inch length. Cut green onions into thin slices.
3. Make spicy sauce by mixing mayonnaise and sriracha sauce and set aside.
4. Cut the ahi tuna into bite size pieces.
5. In a large bowl, put the ahi tuna, soy sauce, sesame oil, salt, chili flakes, onions and green onions. Stir gently and combine.
6. Let it sit in the fridge for about 2 hours. (If you want to eat it right away, skip this step. )
7. Add the spicy sauce to the bowl and mix well. (You can add spicy sauce when you add all other seasonings too. )
8. Right before serving, slice the avocado.
9. Arrange your poke bowl with a scoop of rice, poke and avocado. Sprinkle sesame seeds and green onions on top.
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** Spicy Tuna Rolls
:PROPERTIES:
:CUSTOM_ID: spicy-tuna-rolls
:END:
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*** Ingredients
- 1/2 pound raw tuna
- 1 tbsp Sriracha
- 1 tbsp kewpie mayo
- 1/4 tsp sesame oil
- 1/2 tsp soy sauce
- green onions
- cucumber or avocado
- sushi rice (short grain rice and seasoned rice vinegar)
- nori sheets
- sesame seeds
*** Ingredients
1. Rinse and cook short grain rice.
2. Mince raw tuna, then mix with green onions, sriracha, mayo, sesame oil, and soy sauce. Adjust ratio of sriracha and mayo to taste.
3. Mix rice with seasoned rice vinegar, cool to slightly above room temperature.
4. Cut cucumbers into thin spears, slice avocado.
5. Cut nori sheets in half, add rice, cucumber or avocado, and spicy tuna. For rolls with rice on the outside, sprinkle on sesame seeds.
6. Roll and cut into pieces. Wipe knife with a wet cloth between cuts to keep it from sticking.
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** Steamed Dumplings
:PROPERTIES:
:CUSTOM_ID: steamed-dumplings
:END:
source: https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c72-6c14-423f-ab57-01f82b1c9c64, servings: 48, prep-time: 1 hour, ready-in: 4 hours
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*** Starter
- 2 tablespoons active dry yeast
- 1 tablespoon sugar
- 1/2 cup all-purpose flour
- 1/2 cup water
*** Dough
- 3 cups all-purpose flour
- 1 cup water
- 1 teaspoon kosher salt
- 1/4 cup sugar
- 2 tablespoons vegetable oil
*** Filling
- 1 pound ground pork
- 4 scallions, chopped
- 3 tablespoons cilantro, minced
- 3 inches fresh ginger, peeled and minced
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
*** Sauce
- 1/2 cup soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons chili garlic sauce
- 1 tablespoon rice wine vinegar
*** COMMENT Directions
1. To start dough, add starter ingredients in a small bowl. Stir together and let sit for 30 minutes until it foams.
2. Mix starter with other dough ingredients except flour. Stir together well and then slowly start to add flour. Once all the flour is added, bring the dough together in a ball.
3. Turn dough out onto a floured surface and knead until the dough is very soft, about 10 minutes. If the dough is ever very sticky, knead in more flour.
4. Place dough in a lightly oiled bowl to rise until it triples, about 2.5-3 hours.
5. Meanwhile, make the sauce and filling. For the sauce, just mix together ingredients and chill until needed.
6. For the filling, mince scallions, ginger, and cilantro very fine. Then stir with other filling ingredients and set aside until needed.
7. To make dumplings, punch dough and then cut it into quarters. Working with one quarter at a time, stretch it out and flour it lightly. Then cut the dough into 12 pieces. It's okay if they're not perfectly even.
8. Working with one piece at a time, add about a tablespoon of filling to the middle of the dough and then fold the ends up and over the filling. Twist the top of the dough so it sticks together.
9. Once you have 12 dumplings done, let them rest for 20-30 minutes before steaming them.
10. Add the dumplings to a bamboo steamer, leaving some space between each dumpling to prevent them from sticking together, and steam them over a pot or wok until they are cooked through, about 18 minutes. To make sure the dumplings don't stick to the steamer, lightly oil the steamer or lay down some lettuce leaves in the bottom of the steaming racks.
11. Let the dumplings cool briefly when they come out of the steamer and then serve them immediately with the sauce.
12. Tip: As an optional filling, try diced ham and cheddar cheese. Serve with mustard.
*** Directions
1. Combine yeast, sugar, and water in a small bowl. Stir together and let sit for 30 minutes until foamy.
2. Mix in other dough ingredients except flour. Slowly add flour and bring dough together into a ball.
3. Knead dough on a floured surface until very soft. Add more flour if dough is too sticky.
4. Place dough in lightly oiled bowl, let rise 2.5-3 hours until trippled.
5. While dough rises, make sauce and filling. To make sauce, mix ingredients together and chil.
6. For filling, mince scallions, ginger, and cilantro very fine. Then mix with other ingredients and set aside.
7. Punch dough and cut into quarters, then stretch it out and flour lightly. Cut dough into 12 pieces.
8. Add a tablespoon of filling to each pice and fold ends up over filling and twist.
9. Let rest for 20-30 minutes before steaming.
10. Add dumplings to steamer and let cook for around 18 minutes. Lightly oil steamer or use lettuce leaves.
11. Cool out of steamer and serve.
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** Turkey Jook
:PROPERTIES:
:CUSTOM_ID: turkey-jook
:END:
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source: bema
*** Ingredients
- 1/4 cup soy sauce
- Turkey carcas
- Celery
- Onions
- 1 cup rice
- 8 cups water
*** Directions
1. Put turkey carcas in crock pot with water. Add celery, onions, soy sauce.
2. Cook 4-5 hours on low.
3. Remove bones and stir.
4. Add rice and cook for around 30-40 more minutes.
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* Sides
:PROPERTIES:
:CUSTOM_ID: sides
:END:
** COMMENT Blue Cheese Dressing
:PROPERTIES:
:CUSTOM_ID: blue-cheese-dressing
:END:
source: https://www.tasteofhome.com/recipes/blue-cheese-dressing/, servings: 2 cups., prep-time: 5 minutes, ready-in: 5 minutes
*** Ingredients
- 1-1/2 cups mayonnaise
- 1/2 cup sour cream
- 1/4 cup cider vinegar
- 4 teaspoons sugar
- 1/2 teaspoon ground mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup (4 ounces) crumbled blue cheese
*** Directions
1. In a bowl, combine the first seven ingredients.
2. Stir in the blue cheese.
3. Cover and chill at least 2 hours. Store in the refrigerator.
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** COMMENT Chicken Enchalada Soup
:PROPERTIES:
:CUSTOM_ID: chicken-enchalada-soup
:END:
source: copy kat recipes, Makes 1 1/2 gallons or 16-20 servings.
# This recipe can be halved and does freeze well.
*** Ingredients
- 1/2 c. Vegetable oil
- 1/4 c. Chicken base
- 3 c. Diced Yellow onions
- 2 tsp. ground Cumin
- 2 tsp. Chili powder
- 2 tsp. granulated garlic
- 1/2 tsp. Cayenne pepper
- 2 c. Masa Harina
- 4 quarts Water divided
- 2 c. crushed Tomatoes
- 1/2 lb. processed American cheese, cut in small cubes
- 3 lb. cooked, cubed chicken
*** Directions
1. In a large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5 minutes.
2. In another container, combine masa Harina with 1 quart water. Stir until all lumps dissolve. Add to sauteed onions and bring to a boil.
3. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina.
4. Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally.
5. Add cheese to soup. Cook stirring occasionally, until cheese melts.
6. Add chicken; heat through.
7. Pico de Gallo: Combine Diced tomatoes, Diced seeded fresh jalapenos, Chopped red onion, Chopped fresh cilantro, and toss with lemon juice. Allow to marinate for at least a few hours, drain off juice before serving.
# not salt and not powder there is a huge difference
# don't use bouillon use base I know Sam's carrys it
# Tortilla strips are just different colored and flavored corn tortillas cut into strips and deep fried.
# Mixed cheese is a combination of aged cheddar cheese, Monterey jack cheese and jalapeno jack cheese shredded then tossed together.
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** Cream Tuna
:PROPERTIES:
:CUSTOM_ID: cream-tuna
:END:
source: bema
*** Ingredients
- 1 onion
- Family pouch tuna
- Small can peas
- 1 can Milk
*** Directions
1. Chop up onion and brown.
2. Mix in tuna, peas, and milk.
3. Cook on stove for 5 minutes.
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** COMMENT Garlic Aioli
:PROPERTIES:
:CUSTOM_ID: garlic-aioli
:END:
source: https://www.allrecipes.com/recipe/213608/garlic-aioli, servings: 8, prep-time: 10 mins
*** Ingredients
- 3/4 cup mayonnaise
- 3 cloves garlic, minced
- 2 1/2 tablespoons lemon juice
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
*** Directions
1. Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.
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** Macaroni Salad
:PROPERTIES:
:CUSTOM_ID: mac-salad
:END:
source: bema
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*** Ingredients
- 1/2 box macaroni
- Small pouch tuna
- 3 boiled eggs
- Small can peas
- 2 or 3 stalks of celery
- Mayonnaise
- Black pepper
*** Directions
1. Cook macaroni
2. Mix in bowl and chil
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** Onion Rings
:PROPERTIES:
:CUSTOM_ID: onion-rings
:END:
source: https://www.allrecipes.com/recipe/56236/best-ever-onion-rings/
*** Ingredients
- 2 eggs
- 1 cup milk
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons onion salt
- 1 quart vegetable oil for frying
- 4 large onions, peeled and sliced into rings
*** Directions
1. Whisk together eggs, milk, flour, baking powder, and onion salt in a bowl to make a smooth batter.
2. Heat the oil in a large saucepan or deep fryer until a thermometer reads 350 degrees F (175 degrees C).
3. Dip the onion rings evenly into the batter, then fry in the oil for 2 to 3 minutes, working in batches if necessary, until the onion rings are golden brown. With a slotted spoon, remove the onion rings to paper towels to drain. Serve hot.
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** Sally Lunn Buns
:PROPERTIES:
:CUSTOM_ID: sally-lunn-buns
:END:
source: Tasting History, https://www.youtube.com/watch?v=w36CYveyCxU
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*** COMMENT "ORIGINAL" RECIPE (From The Cook and Housewife’s Manual by Margaret Dods; 1826): Make them as French bread, but dissolve some sugar in the hot milk. Mould into the form of cakes. A little saffron boiled in the milk enriches the colour of these or any other
cakes
*** Ingredients
- 1 1/4cup (280ml) whole milk
- 6 tablespoons (85g) of butter at room temperature
- 1/4 cup (50g) sugar
- 3 3/4 cup (450g) of bread flour (or all purpose)
- 7g instant yeast or active dry yeast.
- 2 eggs (Plus an extra egg for the egg wash)
- The zest of 1 lemon
- 1 1/2 teaspoons of salt
- 2-3 saffron threads (optional; for color only)
*** COMMENT Directions
1. Warm the milk over low heat.* Add the sugar and dissolve. Once warm, add the butter and melt in. If you are using saffron for color, add the threads to the milk and set mixture aside to cool to 110° or cooler before adding it to the other ingredients. If you are using instant yeast, heat the full amount of milk. If you are using active dry yeast, warm only 1 cup on the stove. Take the other 1/4 cup and mix with the yeast and a sprinkle of sugar to activate the yeast.
2. Sift flour into a large bowl or a stand mixer. If using instant yeast, whisk in to flour. Once milk mixture is cooled to 110° add to flour and mix (remove saffron threads with a strainer). Add lemon zest, eggs and salt and mix. If you are using active dry yeast, add that last. Work dough until it comes together and forms a smooth sticky dough. (About 8 minutes on medium speed) It will not form into a ball.
3. Cover and let rise for 60 - 90 minutes or until doubled in size.
4. Once doubled, punch down dough and put out onto a lightly floured surface and separate into 3 or 6 pieces, depending on the size bun you would like. Form dough into balls and place on lined baking sheet, slightly flattening into a cake. Cover and let rise for another 45 - 60 minutes.
5. Preheat oven to 400°F / 200°C and make an egg wash with either a whole egg or egg white (if you used the saffron for color).
6. Bake buns for 15 minutes, tenting them if they begin to brown too much. An instant read thermometer should read 190°F-200°F (approx.90°C). Cool on a wire rack and serve warm with butter, jam or clotted cream.
*** Directions
1. Warm milk to 90-110F, add yeast. Mix in sugar and butter.
2. Sift flour into mixer. Add starter, lemon zest, eggs, and salt. Work dough until sticky, around 8 minutes in a mixer.
3. Cover and rise 60-90 minutes or until doubled.
4. Punch down on a lightly floured surface, split into 3 or 6 pieces. Shape into balls and place on a baking sheet. Cover and rise for 45-60 minutes.
5. Preheat oven to 400F, make egg wash with an egg and a tablespoon of water. Brush onto buns.
6. Bake for 15 minutes, or until the internal temperature is 190-200F.
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** Spicy Cheese Bread
:PROPERTIES:
:CUSTOM_ID: spicy-cheese-bread
:source-url: https://www.browneyedbaker.com/spicy-cheese-bread/
:servings:
:prep-time:
:cook-time:
:ready-in:
:END:
source: https://www.browneyedbaker.com/spicy-cheese-bread/
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*** Ingredients
- 3 1/4 cups flour
- 1/4 cup sugar
- 1 tablespoon instant yeast
- 1 1/2 teaspoons red pepper flakes
- 1 1/4 teaspoons salt
- 1/2 cup warm water or milk
- 2 eggs + 3 yolks, 1 egg for wash
- 1 stick butter for dough
- 8oz Monterey Jack, cubed
- 8oz Provolone, cubed
- 1 teaspoon pepper flakes for topping
- 1 tablespoon butter to brush
*** Directions
1. Mix dry dough ingredients in bowl. Combine warm water, eggs, yolk, and butter. Add egg mixture to flour and knead for 4-8 minutes in mixer.
2. Shape into ball and move to greased bowl. Let rise for 1.5-2 hours.
3. Grease 9 inch cake pan, or two smaller pans to split into smaller loaves.
4. Roll dough to 18x12" rectangle on unfloured surface. Distribute cheese evenly and roll into a log ~30 inches long.
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5. Wind into coil on cake pan and tuck end underneath, let rise for 1-1.5 hours.
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6. Preheat oven to 350F.
7. Brush loaf with egg wash, sprinkle on pepper flakes. Bake around 25 minutes until golden brown. Rotate loaf and tent with foil, cook for another 25 minutes until internal temperature is 190F.
8. Move to wire rack and brush with butter.
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** Yeast Rolls
:PROPERTIES:
:CUSTOM_ID: yeast-rolls
:END:
source: grandma's cookbook
*** Ingredients
- 1 package dry yeast
- 2 cups warm water
- 1/4 cup sugar
- 3/4 cup oil
- 1 egg
- 6 cups self rising flour
*** Directions
1. In a large mixing bowl, mix yeast in 2 cups warm water. Let stand for 10 minutes.
2. Add sugar, eggs, and oil then mix. Add flour and stir well.
3. Cover and place in refrigerator for at least half a day. Dough will keep for around a week.
4. Spoon dough into muffin tins and let rise at room temperature for around an hour.
5. Bake at 350F until brown.
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#+LATEX: \end{multicols*}