cookbook.txt

Cookbook
Zachary "Zak" Vance (za3k@za3k.com)
2020-04 to 2025-11
===
00 - Table of Contents

Grain cook times........................01
Vegetable cook times....................02-04
Meat cook times.........................05

Aoili/Mayonnaise........................06
Artichokes..............................07
Biscuit, Angel Biscuits.................08
Biscuit, Hard Tack......................09
Bread, Cornbread........................10
Bread, Flour Tortilla...................11
Bread, Monkey Bread.....................12
Bread, Quickbread.......................13
Bread, White (Fast).....................14
  Bread, Cheese.........................
Bread, White (Good).....................15
Brussel Sprouts.........................16*
Burger, Grilled Portobello Mushroom.....17
Burger, Ground Beef.....................18
Burrito, Make your own..................19
Cake, Blueberry Tart....................20*
Cake, Cheesecake........................21
Cake, Cream Cheese Frosting.............22
Cake, Plum Tart Crumble.................23
Cake, Sacher Torte......................24
Candy, Caramel..........................25
Candy, Fudge............................26
Candy, Peanut Butter Clay...............27
Casserole, Spinach and Gruyère..........28
Cheese, Homemade paneer and whey........29
Chia Pudding............................30
Chicken, Dry Rub........................31*
Chicken Cordon Bleu.....................32
Chicken, Rosemary.......................33
Chickpeas, Falafel......................34*
Chickpeas, Falafel and Pita.............35
Chickpeas, Roasted......................36-37
Chili, Cincinnati.......................38
Cookies, Hais...........................39
Cookies, Honey Oat Cakes................40
Cookies, Lemon Squares..................41*
Cookies, Oatmeal Raisin.................42
Cookies, Peanut Butter..................43
Cookies, Sugar..........................44
Cookies, To Make an Excellent Cake......45
Cookies, White Choc. Macadamia Balls....46
Curry, Thai Yellow......................47
Dip, 5-Layer Dip........................48
Dip, Buffalo Chicken....................49
Dip, Chip...............................50
Dip, Hummus.............................51
Dip, Guacamole..........................52
Dip, Veggies and........................53
Drink, Cold Brew Coffee.................54
Drink, Cream Soda.......................55
Drink, Gypsy Tea........................56
Drink, Hot Toddy........................57
Drink, Milk & Coke......................58
Drink, Not-Turkish Coffee...............59
Drink, Sekanjabin.......................60
Duck, Roast with Potatoes...............61
Eggs, Deviled...........................62
Eggs, Quiche............................63-64
Eggs, Oven Frittata.....................65
Falafel - See Chickpeas
Ice Cream...............................66-67
Ice Cream, Purple Cow...................68
Ice Cream, Smoothie.....................69
Ice Cream, Snow Cream...................70
Jelly, Coconut..........................71
Lamb....................................72
Lamb, Sikbaj............................73
Lamb, Slow-cooked.......................74
Liver, Fried Chicken....................75
Meatballs, Chicken (Koftas).............76
Medical, Caffeine Shots.................77
Medical, Magnesium Citrate..............78
Mushroom Croquette......................79
Nachos, Velveeta........................80
Nachos, White People Nachos.............81
Onion, Quick Pickled....................82
Pancakes................................83
Pasta, Cellophane Noodles...............84
Pasta, Egg Noodles......................85
Pasta, Ground Beef Stroganoff...........86
Pasta, Mac and Cheese...................87
Pasta, Nacho Mac and Cheese.............88
Pasta, Ricotta Stuffed Shells...........89
Pasta, Spaghetti with Tomato Sauce......90
Pasta, Stir-fried Noodles...............91
Pasta with White Sauce..................92
Pesto...................................93*
Pie, Meat Hand Pies.....................94
Pizza...................................95
Popcorn.................................96
Pork, Pernil............................97
Pork, Pulled............................98
Pork Ribs, Glazed.......................99
Potato, Baked...........................100
Potato, Roasted.........................101
Pretzel, Soft...........................102
Quinoa, Curried.........................103*
Rice, Basmati...........................104
Rice, Coconut and Lentil................105
Rice, Sushi.............................106
Rice, Risotto...........................107
Salad, Corn.............................108
Salad, Crunchy Thai.....................109
Salad, Fish.............................110
Salad, Tabouli..........................111
Salmon, Baked...........................112
Salmon, Blackened.......................113
Salmon, Poached.........................114
Salt, Wine-infused......................115
Shrimp, Boiled..........................116
Soup, Congee............................117
Soup, Cream of Cauliflower..............118
Soup, Fennel Leek.......................119
Soup, Milkmete..........................120
Soup, Mushroom Bisque...................121
Soup, Peanut............................122
Soup, Potato............................123
Soup, Red Lentil........................124
Soup, Stew..............................125
Soup, Tomato Bisque.....................126*
Spanikopita.............................127
Steak, made-up..........................128
Steak, Pan-broiled......................129
Steak Tartare...........................130
Stir-fry, lemon pepper patties..........131
Stuffed Bell Peppers....................132
Waffles, Oat............................133*

Zak's tip: Recipes with * are especially good
===
01 - Grain cook times

Amaranth        1:2½       25-30 min
Barley, pearled 1:3        45-60 min
        pot                   90 min
Buckwheat       1:2           20 min
Couscous        1:1-1½         5 min
Millet          1:3        20-25 min
Oats,   rolled  1:3        10-25 min
Quinoa          1:2           20 min
    some needs washed first
Rice,   white   1:2        10-20 min
        brown              40-60 min
        wild    1:3½          60 min
Wheat,  bulgur  1:2            5 min
        berries 1:3       90-120 min
    aka cracked

For all grains, bring them to a boil, then
simmer for the time indicated.
===
02 - Veggie cook times
Sources: How Stuff Works, MyFrugalHome.com

Vegetable             Steam  Micr.   Blanch  Boil
Artichoke, whole      30-60   4-5/ea   x     25-4
Artichoke, hearts     10-15   6-7     8-12   10-1
Asparagus              8-10   4-6     2-3     5-1
Beans, green           5-15   6-12    4-5    10-2
Beans, lima           10-20   8-12    5-10   20-3
Beets                 40-60  14-18     x     30-6
Broccoli, spears       8-15   6-7     3-4     5-1
Broccoli, flowerets    5-6    4-5     2-3     4-5
Brussels sprouts       6-12   7-8     4-5     5-1
Cabbage, wedges        6-9   10-12     x     10-1
Cabbage, shredded      5-8    8-10     x      5-1
Carrots, whole        10-15   8-10    4-5    15-2
Carrots, sliced        4-5    4-7     3-4     5-1

Vegetable             Bake   S.Fry  Other
Artichoke, whole      60-90
Artichoke, hearts     20-30  10
Asparagus             15-20  5
Beans, green          15-20  3-4
Beans, lima           15-20
Beets                 30-45
Broccoli, spears                    Blanch then bake
Broccoli, flowerets   20-30  3-4
Brussels sprouts      20-30  3-4    Halved
Cabbage, wedges       20-30         Stuff
Cabbage, shredded            3-4
Carrots, whole        30-45?
Carrots, sliced       30-45? 3-4

- Blanching is quick boiling done to prep for freezing.
  Times may be wrong.
- Boil in 0.5"-1" water (more if needed).
- Bake times are for 425°F oven.
===
03 - Veggie cook times

Vegetable             Steam  Micr.   Blanch  Boil
Kohlrabi              30-35   8-12     x     15-3
Mushrooms              4-5    3-4      x      3-4
Onions, whole         20-25   6-10     0     20-3
  chopped/rings                        0         
  halves                               0         
  pearl               15-20   5-7     2-3    10-2
Parsnips               8-10   4-6     3-4     5-1
Peas, blackeye                                   
Peas, green            3-5    5-7     1-2     8-1
Peppers, bell          2-4    2-4     0-3     4-5
Potatoes, whole       12-30   6-8      x     20-3
Potatoes, diced       10-12   8-10     x     15-2

Vegetable             Bake   S.Fry  Other
Cauliflower, whole    
Cauliflower, florets  20-30  3-4
Corn, on cob          20-30         Soak 10 first
Corn, cut             30-30  3-4
Eggplant, halves      30-40
Eggplant, diced       25-30
Fennel                30-40
Garlic, heads         35-40+
Greens, kale/beet            2-3
  mustard                    4-6
Kohlrabi              30-45
Mushrooms             20-25  4-5
Onions, whole         45-50
  chopped/rings       15-20
  halves              30-45
  pearl                             Braise 15-25
Parsnips              30-45
Peas, blackeye        15-20
Peas, green           15-20  2-3
Peppers, bell chopped 15-20  2-3
Potatoes, whole       45-60*        *also ½s, ¼s
Potatoes, diced       30-45
===
04 - Veggie cook times

Vegetable             Steam  Micr.   Blanch  Boil
Spinach                5-6    3-4     2-3     2-5
Squash, winter (cut)                 cook        
Squash, whole           x     5-6      x     20-3
  halves              15-40   6-10     x      5-1
  cubes/quarters       5-10   3-6     2-3     5-1
Tomatoes               2-3    3-4     0-2      x 
Turnips, whole        20-25   9-12     x     15-2
Turnips, cubed        12-15   6-8     2-3     5-8
Zucchini               5-10   3-6     2-3     5-1

Vegetable             Bake   S.Fry  Other
Spinach                      3
Squash, winter (cut)  25-35
Squash, halves        25-35
  cubes/quarters      15-20
Sweet potato, rounds  40-45
  cubes/wedges        30-35
Tomatillos, halves    20-25
Tomatoes, halves      40-45*
  cherry/grape        20-25
Turnips, cubed        40-45  2-3
Zucchini, halved      20-25         or broil 5

===
05 - Meat cook times (the party line)

Beef, ground        160°F  71°C                     
Lamb, ground        160°F  71°C
Pork, ground        160°F  71°C
Beef, steak         125°F  52°C     Rare
                    135°F  57°C     Medium Rare
                    145°F  63°C     Medium
                    150°F  66°C     Medium Well
                    160°F  71°C     Well done
Pork, loin/chop     145°F
Pork, cutlets/ribs  until tender
Lamb, all cuts      145°F
Chicken, dark       165°F
Chicken, light      160°F                           
Fish                145°F

Remove 5-10°F after the center of the meat reaches the
correct temperature.

E coli dies at 155°F.
Salmonella dies at 160°F.
Trichinosis dies at 137°F and is not common in US pork.
===
06 - Aoili / Mayonaise
Source: Kragen Javier Sittaker

  8 egg yolks
  1 t salt
  2 T oil

  700ml oil

1. Blend.
2. Contiue to blend. Keep adding oil, about half as
   much is in already, keeping it to an emulsion.
===
07 - Artichokes

1. Cut pointy tips off artichokes, about the last inch.
   Trim stem to 1-2 inches.
2. Boil in water until done, about 20-40 minutes.
   Extra water is fine.
3. Take out and let cool until you can touch it with
   your hand.

How to eat
1. Grab a bowl for trash (there will be a lot), and a
   small dipping bowl for sauce. I suggest any of

  Zesty Italian Dressing
  Lemon Pepper BWW Sauce

2. Eat by peeling off leaves and dipping the base in
   sauce, and scraping off the meat with your teeth
   Throw out the inedible part of the leaf. Leaves
   become softer and more edible as they get smaller.
3. When you get to the really tiny leaves, they will be
   no fun to eat, and you will start seeing an inedible
   "hair" under them. Pull the remainder of the leaves
   out in clumps, and scrape out the hair with a spoon,
   revealing a smoothed meat surface underneath.
   Underneath is a huge, smooth edible portion called
   the "artichoke heart". Dip the whole thing in sauce
   and eat it in bites. Some of the stem is edible too.
===
08 - Biscuit, Angel Biscuits
Source: online, not folk school recipe

  active dry yeast
  ¼ c warm water
  2 c warm buttermilk
  5 c flour (all-purpose)
  ⅓ c sugar
  2 t salt
  2 t baking powder
  1 t baking soda
  1 c shortening
  melted butter

1. Dissolve yeast in water. Let stand 5 minutes. Add
   warm buttermilk.
2. Combine other ingredients in bowl. Cut in shortening
   until coarse crumbs. Stir in yeast mixture.
3. Flour counter. Knead 3-4 times. Roll out to ½"
   thickness. Cut with biscuit cutter, 2½" width. Put
   on greased baking sheet.
4. Cover + let rise in a warm place until doubled,
   about 1 hour.
5. Bake at 450°F for 8-10 minutes or until golden
   brown. Brush tops with melted butter. Serve warm.
===
09 - Biscuit, Hard Tack

  1 kg flour
  1 L water
  2 t salt

1. Roll into ½" thick rectangle, cut into 3"x3"
   pieces. Poke a bunch of holes in both sides with a
   fork, very important.
2. Cook 30min/side at 375°F.
   Store in ziplocs or other airtight container. They
   get harder for the first few days if you leave them
   open, so you should.

These are not the ultra-hard hard tack from olde times.
But if you can you can eat them like they are! Soak in
water or milk 15 min. Can fry.

If you cook these longer at a lower temperature they
would probably be drier. 

Zak's tip: They are actually okay crackers and keep
           forever.
Zak's tip: These cause inflammation due to the wheat.
===
10 - Bread, Cornbread

¼  c salted butter, melted
1  c milk
1  egg
1¼ c cornmeal
1  c all-purpose flour
½  c sugar
1  T baking powder
½  t salt

1. Beat melted butter, milk, egg.
2. Add cornmeal, flour, sugar, baking powder, salt.
3. Stir until moistened. Batter will be lumpy.
4. Pour batter into greased 8x8" pan. Smooth top.
5. Bake 20-25 minutes at 400°F.
===
11 - Bread, Flour Tortillas
Makes: 16 6-inch soft tortillas.

Mix
  3 c flour
  1 t salt
  1 t baking powder

Add
  1/3 c neutral oil
  1 c warm water

1. Knead 1-2 minutes
2. Divide into 16 pieces. Coat each with flour. Form
   into a ball and flatten with hand.
3. Let rest 15-120 minutes.
4. Roll each piece into a 6-7 inch round.
5. Pan-fry each. 45-60 second on one side, 15-20 on the
   other. They should be soft with light brown spots on
   both sides.
6. Stack in a towel, letting them steam each other to
   keep them soft.
===
12 - Bread, Monkey Bread

Dough
  ¼  c warm water (110 to 115F)
  1¼ t instant yeast
  3¼ c vread flour or all-purpose flour
  1½ t kosher salt
  1  c water
  3  t vegetable oil

  ½  c unsalted butter, melted

0. Preheat to 425F. Butter a loaf pan
1. Add yeasat to warm water until foam.
2. Add flour, salt. Mix in stand mixer on low speed.
   Add yeast. Add water, oil. Knead until smooth and
   elastic, about 5 min. (Or by hand for 10m)
3. Shape dough into smooth ball, cover with inverted
   bowl, etc
4. Turn dough out on a lightly floured work surface.
   Press to flatten and pop air bubbles. Use bench
   scraper to portion into 35-40 golf-ball size pieces.
   Add to melted butter, coating evenly, and place in
   pan. Once pan is full, gently press to remove air
   pockets.
5. Optionally drizzle in caramel
6. Cook 35-40 min. Cool 20m before serving.

Caramel: Half on bottom of pan, half on top. Standard
         salted caramel. See "Candy, Caramel"
===
13 - Bread, Quickbread
Source: Sandy
preheat the oven to 350°F
  1 c flour
  1 t baking powder
  1 t baking soda
  5/8 c milk

1. Mix until homogenous. Dough will be sticky.
2. Flop into an oven-safe dish. Bake 15-20 mins.
   A toothpick will come out clean.
===
14 - Bread, White (Fast)
Source: New Baking book, p344
Makes: 2 loaves

  6 c all-purpose flour
  1 package active dry yeast
  2 c milk or buttermilk or sour milk
  2 T sugar
  1 T butter or shortening
  1½ t salt

1. In a big-ass bowl, combine 2½ c flour and
   yeast. Set aside.
2. In a saucepan, heat milk, sugar, butter, and salt
   until warm, stirring. Butter should almost melt.
   Add to bowl.
3. Mix, stir in the rest of the flour with a spoon.
2. Turn dough into lightly floured surface. Knead in
   any remaining flour to make smooth, elastic,
   moderately stiff dough. 6-8 minutes total. Shape
   dough into ball. Place in greased bowl, turning
   once. Cover and leave in warm place to double in
   size (45-60 minutes).
3. Punch dough down. Divide in half if using full
   recipe. Cover and let rest 10 minutes. Lightly
   grease 8"x4"x2" loaf pans.
4. Shape dough into loaves by patting into loaf shape.
5. Place in loaf pan. Cover + let rise until doubled
   again (30-40 min).
6. Bake in 375°F oven about 40 minutes or until bread
   sounds hollow when you tap the tops with your
   fingers. (If necessary, cover with foil for the
   last 10 minutes of baking to prevent overbrowning).
   Remove from pans immediately. Cool.

Zak's note: Makes a very heavy bread.

Bread, Cheese
Source: Zachary
  + 1-2 c grated cheese
4. After punching down, roll flat and long. Sprinkle
   generously with grated cheese. Roll up tightly like
   a jelly roll, sealing the edges with your fingers.
===
15 - Bread, White (Good)
Source: Flour, Water, Salt, Yeast "Saturday White"
Makes: 2 loaves
Needs: Scale, proofing baskets, dutch oven

 1000 g white flour
 720 g water, at 90-95°F (32-35°C)
 21 g salt
 4 g dry yeast, warmed up

1. Combine flour and water. Mix. (autolyse)
   Wait 20-30m
2. Add salt, yeast. Mix with wet hand. Fold x1.
   Pincer + fold 5m, about 4 times.
   Wait 10m
   Pincer + fold 2 times with wet hand.
   Wait 1h
3. Pincer + fold with wet hand
   Wait 4h (5h total)
4. Divide into 2 loaves
5. Shape loades. Put in floured proofing baskets
6. Proof for 1h, or overnight in fridge
   Preheat oven to 450°F with dutch oven inside
7. Bake at 450°F for 30m covered, 20m uncovered.

Zak's note: Makes a lighter bread with a defined crust.
Zak's note: Original recipe calls for 475°F oven.
===
16 - Brussel Sprouts
Source: Zak

1. Prepare a pan with tin foil.
2. Cut brussel sprouts long-ways. Place cut side up on
   baking dish.
3. BRUSH sprouts with oil. Sprinkle generously with
   salt.
4. Cook at 425°F for 30 min
   Season with pepper to taste.
===
17 - Burger, Grilled Portobello Mushroom

Marinade
  ¼ c balsamic vinegar
  2 T olive oil
  1 t dried basil
  1 t oregano
  1 T minced garlic
  salt
  pepper

Burger
  4 portobello mushroom caps
  4 slices provolone cheese
  burger buns
  tomato
  avocado

1. Whisk together sauce.
2. Soak mushrooms at room temperature for 15 minutes,
   turning twice.
3. Preheat to medium-high.
4. Brush with oil. Add mushrooms. Grill 5-8 minutes on
   each side, brushing with marinade. Top with cheese
   in last 2 minutes.
5. (Optional) Add other ingredients, burger buns.
===
18 - Burger, Ground Beef (Hamburger)

  1 lb ground beef
  ½ onion
  ½ c cheese
  1 t soy sauce
  1 t worcestershire sauce
  1 egg
  1 T onion powder
  1 clove garlic
  1 T garlic powder
  1 t dried parsley
  1 t dried basil
  1 t dried oregano
  ½ t dried rosemary
  salt
  pepper

1. Mix ingredients, make into thin patties with a divot
   in the middle.
2. Grill, 5 minutes to a side.
3. Put on bread, add toppings.
===
19 - Burrito, Make your own

Prepare fixins:

  Small pieces of meat (chicken, steak, pork, etc)
  Sour Cream
  Salsa
  Lettuce
  Tomato
  Black Olives
  Black beans
  Refried beans
  Jalapeno or hot sauce

Can be put either on 
 - hard, flat tostada shells OR
 - soft tortilla shells, and rolled up. refried beans
   or sour cream make a great "glue" to seal them shut

Zak's Tip: This is a good group meal for kids
===
20 - Cake, Blueberry tart

  1 premade graham cracker crust
  8 oz (1 package) cream cheese, soft(!)
  ½ c mashmallow creme
  ½ t lemon peel
  3 c blueberries
  ¼ c grape jelly

1. Beat cream cheese until light.
2. Add marshmallow creme and lemon.
3. Put jelly on stove.
4. Fill crust with cream cheese mixture. Add
   blueberries on top. Brush with melted jelly.
5. Serve chilled.
==
21 - Cake, Cheesecake
Time: ½-1hr prep, 1 hour bake, 6 hours cooling

Crust
  2 c graham crackers, crushed
  ½ c butter, melted

Filling
  24 oz cream cheese, softened
  1 c sugar
  1 tsp vanilla, lemon zest, or other flavorings
  2 eggs
  1 egg yolk
  ¼ c milk

1. Mix crust.
2. Spread 2 inches up sides and on bottom of 9 inch
   springform pan. Press firmly.
3. Mix filling
4. Pour into pan. Bake at 375°F for 45-50 minutes.
5. Cool, loosen crust. After 1 hour, remove sides of
   pan. Cool another hour. Chill at least 4 hours.
===
22 - Cake, Cream Cheese Frosting

  ¼ c butter (soft)
  8 oz cream cheese (soft) = 1 package
  4 c confectioner's sugar
  2 t vanilla extract

Zak's tip: Let the cake cool before spreading
===
23 - Cake, Plum Tart Crumble
Prep time: ~2 hr (pitting plums)

  2 c flour
  1½ stick butter (12 T), cubed
  1 egg yolk
  1½ lb plums, pitted
  ¾ c brown sugar

1. Mix flour, butter, egg, and sugar with a fork.
2. Preheat oven to 400°F. In 9" pan, place crumb layer,
   sprinkle remaining crumb.
3. Cook 45 minutes.
===
24 - Cake, Sacher Torte
Source: New Baking Book, p244

Glaze
  4 oz semisweet or bittersweet chocolate, chopped
  2 T butter
  2 t corn syrup
  ½ c heavy cream
Cake
  6 eggs
  5 oz semisweet or bittersweet chocolate, chopped
  ½ c butter
  1½ t vanilla
  ½ c sugar
  ¾ c flour
  ⅔ c apricot preserves
  springform pan

1. Let egg whites stand at room temperature 30 minutes.
   Grease + lightly flour springform pan. Set aside.
2. In a saucepan, melt chocolate and butter. Cool. Stir
   egg yolk+vanilla into cooled chocolate mixture. Set
   mixture aside.
3. Beat egg white with electric mixer on medium to high
   until soft peaks form (tips curl). Add sugar
   gradually, beating 4 min or until stiff peaks form
   (tips stand straight).
4. Fold about 1 c of the egg white mixture into the
   chocolate mixture. Fold the egg whites and chocolate
   back to the remaining egg white mixture. Add ⅓ the
   flour over the mixture. ("Sift + gently fold in").
   Mix. Ditto other thirds. Spread butter into prepared
   pan.
5. Bake in 350°F oven 35-40 minutes or until a wooden
   toothpick inserted near center comes out clean.
   Let cool completely. Remove spring form.
6. In a saucepan, heat preserves until melted. Press
   through sieve if there are chunks. Cool slightly.
   Cut cake horizontally into 2 even layers using
   toothpicks as markers. Set top aside. Add apricot
   preserves over top. Replace top layer. Spoon
   chocolate glaze over torte. Spread over sides if
   possible. Let cool 1 hr at room temperature.
===
25 - Candy, Caramel

  (1 t salt, optional)
  2 c sugar
  1 t vanilla (or 1 bean)
  1½ c corn syrup
  2 c heavy cream
  1 c butter

1. Combine sugar, corn syrup, 1 c cream, butter in
   saucepan.
2. Bring to a boil, stirring often. Add cream.
3. Heat without stirring to 242F (116C). You can test
   syrup in cold water (pliable but not stiff).
4. Remove from heat and add vanilla and optionally
   salt.
5. Put in buttered pan. Let cool. After 20m sprinkle
   flaked salt (optional) on top. Fridge is fine.
===
26 - Candy, Fudge
  3  c sugar, granulated
  ⅔  c cocoa, unsweetened)
  ¼  t salt (⅛ if salted butter)
  1½ c milk, whole
  ¼  c butter, room temp
  1  t vanilla

1. In saucepan, stir together sugar, cocoa, salt, milk
2. Heat stirring on medium, until a strong boil. (15m)
3. Heat on low, don't stir, to 239°F/114°C (30m)
4. Remove from heat. Add butter, vanilla. Do NOT stir.
5. Cool to room temperature (30m)
6. Beat (6-8m) until mixture loses some gloss
7. Spread in small (8x8") greased cake pan, quickly
8. Let cool completely at room temp. (Overnight works.)
9. Cut into squares. Store airtight.

Keeps 2 weeks in fridge (airtight) 
   or 3 months in freezer (double bagged)

---

26 - Candy, Fudge (simpler, not as good)

  3 c chocolate chips
  1 can sweetened condensed milk
  ¼ c butter

1. Put ingredients in bowl. Microwave until melted (7
   minutes). Stir.
2. Pour into 8"x8" pan, refrigerate until set.
===
27 - Candy, Peanut Butter Clay
Source: Mama and Dada

  1 c peanut butter, creamy
  1 c dry milk, nonfat
  small amount honey

You can use this like modeling clay or play-doh. It's
edible (delicious). It's also good frozen after you
make your sculpture.
===
28 - Casserole, Spinach and Gruyère
Source: NY Times, Mama

1. Bake until crisp, 8-10m at 350°F
  8 oz baguette, 1½" cubed
2. Toss with
  4 T butter
  salt
3. Saute ~5m
  2 leeks, thinly chopped
  2 T butter
  1 t salt
4. Add half spinach, cayenne, zest, stir until spinach
   wilts. Add wine, rest of spinach. Cook 5m more until
   dry.

  10 oz spinach
  ¼ t nutmeg
  1 pinch cayenne
  1 t lemon zest
  2 T white wine

5. Mix eggs, half-and-half, pepper, salt.
  8 eggs
  2 c half-and-half
  ½ t black pepper
6. Add to baguette and toss.
   Add cool spinach, most cheese. Toss.
   Put in baking dish. (Can fridge now)

  4 oz Gruyère
  ¾ c grated Parmesan
7. Top with rest of cheese.
   Cook 50-60 min at 350°F.
===
29 - Cheese, Homemade paneer and whey
Time: 0.5-2 days

  1 gallon milk
  1 t citric acid

1. Heat milk. Keep below a boil, because it's easy to
   burn.
2. Add acid--vinegar or citric acid--until it curdles.
   1 tsp citric acid per gallon.
3. Strain curds through cheesecloth, leaving whey in a
   jar to drink later if wanted. Wash curds in cold
   water to cool.
4. Squeeze curds more and more. Getting out all the
   water is key to reducing the time in step 5.
5. (Long step) Press the cheese for some time, letting
   it dry. Between two plates is good, make sure it
   will drain off the cheese when moisture comes out.

The cheese will end up like quesa fresca, paneer, or
ricotta depending how much moisture you take out.

Whey is tasty with citric acid, not with vinegar.

Zak's Tip: Everyone but me says whey's gross.
===
30 - Chia pudding
Source: Zachary

  1 c milk, whole
  ¼ c chia seeds
  1 T sugar
  4 drops almond extract, or some vanilla extract

1. Mix ingredients together in a small tupperware
2. Stick in the fridge for a couple hours
3. Eat cold. 

Zak's tip: Good with apricot preserves.
Zak's tip: This has a lot of fiber and will make you
  have hard poops
===
31 - Chicken, Dry-rub

Dry rub
    2 t garlic powder
    2 t cumin
    2 t paprika
    1 t salt
    ½ t black pepper
    ½ t cayenne pepper
    2 t onion powder (optional)
    1 t gochugaru (optional, more spicy)
    4 T brown sugar (optional, less spicy)

Dish
    dry rub
    1" pieces of chicken, or whole wings

1. Pre-heat oven to 400°F
2. Mix dry rub
3. Put wings in a bowl. Optionally add oil and toss.
4. Add rub, make sure they are coated.
4. Bake for 1-2 hours.

Zak's tip: A metal grate is useful for adding the
  rub and to avoid oil washing the juices off while
  cooking.
===
32 - Chicken Cordon Bleu
Time: 70 min
Makes: 5 servings (5 chicken breasts)

  4-5 chicken breast halves
  thinly sliced ham
  aged swiss cheese

Ziploc 1
  ½ c flour
Bowl 2
  2 large eggs
  1 T water
Ziploc 3
  1½ c dry bread crumbs
  ½ t pepper
  1 t salt    

1. Mash chicken 3/8 in. thick, until it gives up and
   is floppy.
2. Place 1 slice ham, 1 slice cheese on chicken.
3. Fold, trimming each packet with a knife.
4. Prepare ziplocs/bowls/plates of dips. Bread.
5. Prepare olive oil and butter mixture for frying,
   brown butter.
6. Cook chicken on medium-high. 3-4 minutes to a side.
===
33 - Chicken, Rosemary
Source: Mama

  1.5 lb chicken
  2 T olive oil
  4 cloves garlic
  3 T rosemary
  1 lemon (zest)
  grill seasoning OR salt, pepper
  ½ c wine OR chicken broth
  1 lemon (juice)

1. Cut chicken into chunks. Toss with oil in baking
   dish.
2. Preheat oven to 450°F.
3. Add garlic, rosemary, lemon zest, spices. Toss
   chicken, cover dish, cook 20 minutes.
4. Add wine and lemon juice.
5. Leave uncovered in oven 5 min.
===
34 - Chickpeas, Falafel (real)

1. Soak chickpeas overnight
2. Dry

  1 c soaked chickpeas, food processed
  ½ t salt
  ¼ t cumin
  ¼ t turmeric
  ½ t garlic powder
  1 T wheat flour, chickpea flour, or corn starch

1. Mix thoroughly with fork.
2. In ¼ c olive oil, fry falafels.
3. Turn once, until crispy on both sides.

18 - Chickpeas, patties

  cooked chickpeas
  corn starch
  garlic
  onions
  cumin seeds
  curry

1. Mash chickpeas with a fork or food processor into
   a paste.
2. Add ingredients, mix.
3. Fry as 1cm thick patties (very thin).
4. Sprinkle on extra garlic powder and optionally salt.

Zak's tip: These fall apart but everybody like them.
===
35 - Chickpeas, Falafel and Pita

1. Make falafel. There's a recipe in this book, or you
   can make it from store-bought mix.
2. Slice pita bread in half, forming two pockets per
   pita.
3. Prepare a selection of fillings:

  Falafel
  Lettuce
  Sliced tomato
  Black olives
  Hummus
  Salsa
  Sour Cream
  Zesty Italian dressing

Fill your pita with whatever you want and eat.

Zak's Tip: This is a good group meal for kids
===
36 - Chickpeas, Roasted (no oil, from dried)

Makes: 6 cups

1. Soak 3 c dry chickpeas. Soak overnight in lots of
   water.
2. Refill water if needed. Add salt (optional).
3. Simmer 2 hr. Once cooked, cool in fresh water.
4. Drain chickpeas. Do not try too hard to dry them.
5. Add spices (see next page)
6. Cook 45 min at 400°F, rolling halfway.
   Bottom tray may need only 35.

---

Chickpeas, Roasted (no oil, from cans)

Makes: 6 cups

1. Get 6 cups of chickpeas from cans and rinse them.
2. Drain chickpeas. Do not try too hard to dry them.
3. Add spices (see next page)
4. Cook 45 min at 400°F, rolling halfway.
   Bottom tray may need only 35.

---

Chickpeas (in oil, from dried or cans)

Same, but this time do carefully dry them.
Then coat them in oil on a foil-lined pan.
===
37 - Chickpea, Roasted: Additions

Toss with one of:
  Lemon black pepper
    2 T lemon juice
    1 t lemon zest
    ¼ t black pepper
    ½ teaspoon salt.
  Nacho cheese
    ¼ c nutritional yeast
    1 t paprika
    1 t onion powder
    1 t chili powder or cayenne pepper
    ½ t salt
  Ranch
    1 T apple cider vinegar
    ½ t garlic powder
    ½ t onion powder
    1 t dried dill
    1 t dried parsley
    ½ t salt
    ¼ t black pepper.
  Cinnamon sugar
    ½ t maple syrup
    1 t sugar
    2 t cinnamon
    ¼ t salt
  Italian
    1 T Italian herbs (rosemary, thyme, oregano)
    ½ t salt
  Curry
    1 T curry powder
    ¼ t cumin
    ½ t salt
    ½ t red pepper
  Salt and vinegar. 
    Soak chickpeas in
      ¼ cup white vinegar or apple cider vinegar 
    for 30 minutes prior. Drain (no rinse). add
      1 t salt
===
38 - Chili, Cincinnati
Makes: A lot

  1 (6-oz) can of tomato paste
  3 T cacao powder
  5 c water
  ¼ t cinnamon
  1 (2) t garlic powder
  1 t cumin
  ¼ t allspice
  ¼ t ground cloves
  ¼ t red pepper flakes
  ⅛ t black pepper
  ¾ t salt
  ½ t sugar
  2 T apple cider vinegar
  1¼ lb lean ground beef
  5 c water

1. Add water, tomato paste, chocolate. Stir with
   whisk to combine.
2. Add spices.
3. Crumble in ground beef, stir with whisk.
4. Boil. Turn down to med-low. Cook uncovered 1-1½
   hours.

How to eat. Combine
  seared hot dog in a bun OR thin spaghetti
  very finely grated cheese
  tabasco sauce
  (optional) raw onion, diced
  (optional) beans, cooked

Zak's tip: (untested) You need 100% lean beef, the fat
  otherwise absorbs the chili spices, leaving a boring
  liquid and a fiery-hot fat layer congealed on top.

  Cook the beef first, and skim the fat off the top.
  Put the cooked beef through a food processor, and
  return to the liquid.

  Or if that's too hard, mix them or take a bit of both
  when serving.
===
39 - Cookies, Hais
Source: A Miscellany, p101
Makes: ~40 Hais

  1 ⅓ c bread crumbs
  1 c pitted dates (1lb), cut up with scissors
  ¼ c almonds, ground in food processor
  ¼ c pistachios, ground in food processor
  3 T melted butter or sesame oil

1. Mix everything (in food processor if available). 
2. Roll into 1" balls, using extra water if necessary.
3. Let dry.

Zak's tip: These keep forever but they get stale--you
  might want to halve it.
===
40 - Cookies, Honey Oat Cakes

  12 oz rolled oats
  8 oz butter
  8 oz honey
  pinch salt

1. Melt butter.
2. Add salt, honey, oats. Stir.
3. Spoon onto baking tray, press down.
4. Bake at 325°F for 30 min until golden brown.
5. Cool a few minutes, then split into squares. Serve
   when cold.

Zak's tip: Find a new recipe, these ended up soupy.
===
41 - Cookies, Lemon Squares
Source: Sally's Baking Addiction.com
Makes: 24 (1"x2") bars
Prep 10 min / Cook 40 min

Crust
  1 c butter = ½ lb = 2 sticks
  ½ c sugar
  2 t vanilla
  ½ t salt
  2 c flour

Filling
  2 c sugar
  6 T flour
  6 eggs
  1 c lemon juice (~4 lemons)

1. Preheat to 325°F/163°C. 9"x13" pan, parchment paper
   with edges.
2. Mix crust, adding flour last. Press into pan.
3. Bake 18-20 minutes, until very lightly browned.
4. Pour filling. Bake 22-26 minutes. Cool 2 hours,
   refrigerate.

Can be frozen 3-4 months. Keeps 1 week.
===
42 - Cookies, Oatmeal Raisin

1 c butter, softened
1 c brown sugar
¼ c granulated sugar
2   eggs
1 T vanilla extract
1 T molasses (not backstrap)

1½ c flour
1 t baking soda
1½ t cinnamon
½ t salt

3 c whole rolled oats
1 c raisins

1. Cream butter and sugars together. Add eggs. Add
   vanilla and molasses.
2. Mix flour, baking soda, cinnamon, and salt. Add to
   wet ingredients, mix. Add in oats and raisins. Chill
   30 min in fridge
3. Preheat to 350°F. Cookies should be 2T balls about
   2" apart. Cook 12-14 m each. The centers will look
   soft and unbaked, but set on the cooling rack.

Note: Made this without the chill time. Oats were very
      chewy.
===
43 - Cookies, Peanut Butter
Source: New Baking Book p194

  ½ c butter, room temperature
  ½ c peanut butter
  ½ c granulated sugar
  ½ c packed brown sugar or ¼ c honey
  ½ t baking soda
  ½ t baking powder
  1 egg
  ½ t vanilla
  1¼ c flour

1. Mix butter and peanut butter thoroughly. Add sugar,
   brown sugar, baking soda, baking powder. Beat in egg
   and vanilla. Add flour.
2. Shape dough into 1" balls (about a spoonful).
   Put on ungreased cookie sheets, then flatten twice
   with a fork.
3. Bake at 375°F for 7 to 9 minutes.
===
44 - Cookies, Sugar

  3 c flour
  1 t baking soda
  ½ t baking powder
  1½ c white sugar
  1 egg
  1 t vanilla extract
  1 c butter

1. Preheat to 375°F.
2. Mix dry ingredients.
3. Cream together butter, sugar, egg, vanilla. Add dry
   ingredients.
4. Bake 8-10 minutes on ungreased cookie sheet.
===
45 - Cookies, To Make an Excellent Cake
Source: A Miscellany, p102 (omitted yeast)

Cake
  2 c flour
  1½ sticks butter
  2 c currant jelly
  ¼ t cloves
  ¼ t mace
  ½ t cinnamon
  ¼ t nutmeg
  ½ T sugar
  2 T rum

Icing
  2 t egg white
  2 T sugar

1. Mix cake ingredients. Stir until smooth. 
2. Bake at 350°F for 40 minutes.
3. Remove from pan and brush rum on top. Add icing.
   Cut into bar cookies.

Zak's tip: This cake doesn't rise, it's cookie bars.
===
46 - Cookies, White Choc. Macadamia Nut Energy Balls
Source: Sammy (original tennislifemag.com)

  2 c quick oats
  ½ c white chocolate chips, roughly chopped
  ⅔ c coconut flakes
  ½ c peanut butter
  ½ c honey
  ½ c macadamia nuts, chopped
  1 t vanilla
  1 T chia
  1 T ground flaxseed
  ¼ t salt

1. Mix. Refrigerate 1 hour.
2. Roll into 30 balls.
3. Refrigerate for up to 1 week (or freeze).
===
47 - Curry, Thai Yellow
Source: Parents
Serves: 2-3

  1 c rice (we use brown instant rice)
  1 c of chopped green (or yellow or red) sweet pepper
  1 c of chopped tomato
  1 chicken breast, chopped
  ¼ small sweet onion, chopped (optional)
  1 c of pineapple chunks
  3 T of vegetable oil
  1 can coconut milk
  *1 T curry paste (green/yellow/red/masaman)
  *1½ T Javin Brand curry powder

  *Found at oriental food stores

1. Start rice early enough it's ready with the curry.
2. Heat oil in frying pan, medium heat.
3. Add curry powder. Stir to make paste.
4. Add curry paste. C chop with wooden spoon and stir.
5. Add coconut milk from top of can, throw away any oil
   from the bottom part.
6. Add chicken. Let cook for a few minutes, then flip
   each chicken piece to ensure it cooks throughout.
7. Add onion. The onion needs to be on the bottom or it
   won’t soften.
8. Add sweet pepper and tomato. The green gives a nice
   color to the food, but I think the other taste
   better, so choose what you like.
9. Cover with lid – it will spatter your stove
   otherwise.
10. Stir occasionally until done.
11. Add pineapple and re-cover for a few minutes to get
    the pineapple to the same temperature as the rest.
12. Serve over rice. To be fully authentic, have a
    Singha beer!
===
48 - Dip, 5-Layer

  1 packet taco seasoning
  1 can refried beans
  1 c = 8 oz sour cream (can be 16)
  1 package = 8 oz cream cheese
  8 oz salsa
  1 c butter lettuce
  green onions, some
  black olives
  1 c diced tomato
  cheese, shredded
===
49 - Dip, Buffalo Chicken 
Source: Kristina Stoddart

  2  (10oz) cans of chicken
  2  (8oz) packages of softened cream cheese
  1  c ranch
  ¾  c red hot sauce
  1½ c cheddar cheese, shredded

1. Heat chicken and red sauce.
2. Stir in cream cheese and ranch. Cook, stir.
3. Add half the cheddar, transfer to baking dish. Cook
   on 350°F until hot and bubbly (15-20m).
4. Remove, top with rest of the cheddar cheese.
===
50 - Dip, Chip
Source: Mama and Dada

Mix
  ½ c red salsa, chunky
  ½ c sour cream

Serve cold with tortilla chips.
===
51 - Dip, Hummus
Source: Mama and Dada

  1 c chickpeas, canned
  ⅓ c tahini
  ⅓ c lemon juice
  cumin powder

1. Drain canned chickpeas, saving the liquid.
2. Put chickpeas in blender.
3. Add tahini, lemon juice, and cumin. Tahini typically
   separates in the container, so be sure to add both
   the liquid and solid parts.
4. Add some chickpea liquid as needed to get it to
   blend. Finding a blender that works for this is the
   hard part. We had to play with the blender setting
   as well as the amount of chickpea liquid.
5. The amount of cumin depends on how you like it
   (taste-wise and viscosity). The age of the powder
   also matters. Older powder loses strength.
===
52 - Dip, Guacamole

  1 mashed avocado
  1 chopped avocado
  1 T lemon juice
  1 T salsa
  ½ t chili powder
  ½ t chopped garlic
  pinch cayenne
  salt
  pepper
  3" scallion or green onion

Zak's tip: An open-face guacamole on sourdough sandwich
  is delicious.
===
53 - Dip, Veggies and

Cut up and arrange on a plate
  Celery, cut into 2-3" long pieces
  Baby carrots OR 
  (normal) carrots, cut long-ways into quarters, and
           cut into 3" long pieces
  Bell peppers--yellow, red, or orange. Remove the
           inside pith and seeds. Slice long-ways.
  Cucumbers, sliced long or short
  Broccoli florets, raw
  Cauliflower florets, raw
  Peas (in pod)
  Cherry tomatoes

Dip into dip of your choice.
  Blue Cheese
  Ranch
  Italian dressing
  Sour cream
  Salsa
  Hummus

Pretty much every dip works.
===
54 - Drink, Cold Brew Coffee
Source: Zachary, 2019-11-20. Based on recipes with
  ground beans.
Makes: About 3 c

  100 g whole roasted beans
  1 quart jar

1. Put beans in jar
2. Fill with water
3. Wait 3 days
4. Filter beans out

Experimentation notes
- Tried grinding beans on 2 machines, tasted burnt.
- Ground coffee needs at least 3x less coffee,
  it's much stronger.
- Haven't tried pre-ground coffee.
- Tried freeze distillation. Lost all coffee flavor.
- Tried evaporation. Lost all coffee flavor.
- Tried low-simmer boiling. 10x tastes burnt. 5x is
  worth trying again.
- Measuring concentration by color worked best. pH
  does not work.
===
55 - Drink, Cream Soda

Simple Syrup
Boil
  1 c water
  1 c sugar

Vanilla Syrup
Add
  3 T vanilla

Cream Soda
Combine
  1 oz vanilla syrup
  1 oz cream
  5 oz soda water
===
56 - Drink, Gypsy Tea
Source: Sammy

  2 oranges
  3 lemons
  13 cloves, whole
  1 T ground allspice
  ½ cinnamon stick
  3 T black tea
  8 c boiling water
  1¼ c sugar

1. Squeeze fruits + set aside juice.
2. Put rinds, spices, tea in pot.
3. Pour over boiling water. Steep 10 minutes. Strain.
4. Add fruit juice + sugar.
Serve hot or iced.
===
57 - Drink, Hot Toddy (non-alcoholic)

1½ c hot tea
1 T honey
1 t lemon juice
½ t cinnamon
¼ t cloves
¼ t nutmeg
1 slice lemon

Great for if you're sick.
===
58 - Drink, Milk & Coke

Zak's Note: We came up with this when I was like 8. I'm
  too scared to try it again. I think we might have
  frozen it, too.
===
59 - Drink, Not-Turkish Coffee

For each cup of coffee
  1 t sugar
  1 turkish cups water, ~2.5 fl oz
  1 t sugar
  1 t coffee

1. Add water.
2. Bring to a boil.
3. Add coffee.
4. Add sugar.
5. Bring near a boil again.
6. Immediately take off heat.

Zak's tip: This is easy to burn.
===
60 - Drink, Sekanjabin
Source: Miscellany, p132

  2½ c water
  4 c sugar
  1 c wine vinegar (red wine is tasty)
  mint

1. Dissolve sugar in water. Bring to a boil. 
2. Add vinegar. Open a window. Simmer ½ hour.
3. Take off burner, add mint. Strain back out mint.

To drink, dilute to taste. Good hot or cold.

Zak's tip: This is okay to keep unrefrigerated and
  sealed for months.
===
61 - Roast Duck with Potatoes

 1 duck, mine was 4.5lb
 8 potatoes (1.2kg)

1. Defrost duck over 2+ days. Mine was not wholy
   defrosted, the inside was frozen
2. Chop potatoes
3. Remove giblets and set aside. Heart and liver are
   good. Throw out gizzard (too much work) and kidneys
   (gross) or use them for stock.
4. Split duck along spine, and lay over a pan of
   potatoes.
5. Slice duck skin with knife, without going all the
   way through.
6. In 425°F preheated oven, roast a pan of potatoes,
   and duck fat-side-down. After 30 minutes, flip duck.
   Take duck out after 45 minutes total.

Note: I cooked 75 minutes total, which was too long for
  the duck. Try 45 next time (potatoes may need longer)
===
62 - Eggs, Deviled
Source: Mama

  eggs
  mayonnaise or similar substitute
  mustard, yellow
  (optional) paprika

1. Hard-boil some eggs until the yolks are solid.
2. Slice eggs in half lengthways. Remove yolks.
3. In a bowl, mix together 1 part yolk with enough
   mayonnaise to make a creamy liquid (about the same).
   Add some mustard too.
4. Scoop the mix back into the eggs--it will now heap
   up a bit.
5. (Optional) Sprinkle on paprika for color.
===
63 - Egg, Quiche from some cookbook

Pie Crust
  1 c flour
  ½ t salt
  ⅓ c shortening
  2½ T water

1. Sift flour + salt.
2. Add ½ shortening, work with hands until like
   cornmeal. Add ½ shortening in pea sized bits with
   pastry cutter.
3. Roll the dough.

Quiche
  ¼ lb bacon, sliced
  2 c milk or cream
  3 eggs
  ¼ t salt
  ⅛ t white pepper
  nutmeg
  1 t chives
  ½ c cheese (diced swiss)

1. Cook bacon, dry well.
2. Scald milk.
3. Beat in eggs, spices.
4. Add bacon to pie, along with cheese.
5. Pour custard.
6. Bake 35-40 min at 375°F.

Notes:
Takes a really long time to dry enough, listed time
  is not enough. Find a recipe with less milk/liquid
===
63 - Egg, Dada's Quiche

1. slice bottom of frozen pie crust to prevent bubbling
   careful to not slice through aluminum foil
2. put crust in oven at 375-400 F for ~20 minutes, use
   a pan to prevent spills and ease handling
3. cut off tough part of asparagus and throw away; cut
   remainder into segments 1.5-2 inches long
4. nuke asparagus ~2 minutes
5. spread asparagus to cool
6. break 4-5 medium eggs into bowl, stir thoroughly w/
   1 tablespoon of 2% milk
7. slice miniature tomatos, chop cooled asparagus into
   small pieces
8. when crust is lightly browned, remove from oven and
   place pan on top of stove
9. add asparagus, spreading evenly
10. re-stir egg mixture, then pour over asparagus - the
   amount of liquid depends on egg size, and medium egg
   vary from week to week.

   It's better to have too little egg than too much. To
   much makes it inedible and I've never been able to
   salvage the quiche. The eggs in the jpgs were fairly
   large for medium eggs. I threw away the part shown
   in the bowl.
11. cover thoroughly with mozzarella
12. cover with tomato slices (optional)
13. bake for 25-30m; I check the center at 25m

Both uncooked egg and melted cheese look the same, so a
bit of a judgement call. If you cut it into serving,
then let it cool a couple of minutes, you can taste it
to be sure. If not quite done, 1-2 minutes in the
microwave finishes the cooking.

Tonight's quiche came out perfect after 25 minutes.

<many pictures omitted>
===
65 - Egg, Oven Frittata
Source: Zak
2024-07-27 (lost original recipe, try this?)

  roasted potato
  carrot
  peas
  broccoli
  mushrooms
  just enough egg to cover

  broiled parmesan on top
===
66 - Ice Cream
Source: mama + dada

  2 c half-and-half
  ¾ c sugar
  1 t vanilla extract

  road salt / ice cream salt
  1 big and 1 small coffee can

1. Mix ingredients, put in small coffee can.
2. Surround with ice + road salt layers in outside can.
3. Roll it around for 15-30 minutes. Can pop in the
   freezer at some point.

Dada's tip: Add chopped strawberries as mix starts
  solidifying.
===
67 - Ice Cream
Source: Ben & Jerry (via bdg)

¼ c sugar
1   egg
1 c cream
½ c whole milk
1 pinch salt

1. Mix sugar and eggs
2. In a pot, mix milk, cream, and salt. Add flavoring,
   heat until bubbles start to form.
3. Combine milk mixture into sugar-egg mixture a little
   at a time (avoiding scrambled eggs)
4. Chill in fridge, then put in ice cream maker.

Matcha  1 t vanilla
        1 t matcha powder
Fruit   1 t vanilla
        1 container raspberries
        1 t orange extract
        pineapple chunks (once frozen)
Lemon   + ½ c sugar
        4 T lemon juice
        zest of 6 lemons
PB & J  ¼ c peanut butter (tried with ½ c)
        swirl with jelly once frozen
===
68 - Ice Cream, Purple Cow

1 can grape juice concentrate, frozen
2 c ice cream, vanilla
1 c milk
ice cubes

Blend until smooth.
===
69 - Ice Cream, Smoothie

    1 frozen banana
    2 T greek yoghurt
    1/3 c Water/milk
    Chia
    1 T peanut butter
    Turmeric?

--

69 - Ice Cream, Fenn's Smoothie

  1½ c milk
  1½ T whey protein
  2 T buttermilk powder
  (optional) ½ T psyllium husk
  1 frozen banana

1. Add milk, lowest speed with no center.
2. Add spirulina, any powders on low.
3. Add frozen banana in chunks, moving from low to
   high for each.
3. Add spinach on high.

Zak's tip: It's not that tasty? But probably good for
  you.
===
70 - Ice Cream, Snow Cream

  snow
  milk
  sugar
===
71 - Jelly, Coconut 

Add
  2 c coconut milk
  2 T agar powder (or 2 packets gelatin)
  6 T sugar
Simmer 20 min, stirring occasionally. Remove from heat.
Add
  1 c coconut cream
  ¾ t rose water
Chill overnight.
===
72 - Lamb

Marinate
 ½ c fresh thyme
 ½ c dried oregano (skipped)
 ½ c rosemary (I used dried)
 ½ c mint
 1 T salt
 1 T pepper
 1 head garlic, minched
 1 c oil
 2 T lemon juice

Marinade 3-5 lb for 1-2 days.

Cook 2 hr at 350°, draining oil into a bowl halfway.
===
73 - Lamb, Sikbaj
Source: A Miscellany, p33

  2 lb pork or lamb

Cut meat in ½" cubes. Bring to a boil with
  3 c water
  1 stick cinnamon bark
  ½ t salt
  1 t coriander
Remove froth (try not to remove too many spices). After
20 minutes, add
  2 leeks, chopped
  5 carrots, chopped
  6 small white onions, quartered
Boil 50 minutes. Add
  ¼ oz cilantro
  ½ t cinnamon
  ½ t pepper
  1 t cumin
  1 t salt
simmer ½ hour. Mix vinegar and honey, add and simmer
10 more minutes.
  ⅓ c wine vinegar
  ⅓ c honey
Cover, let sit 15 minutes on low heat.
  20 split almonds
  2 T raisins or currants
  2 T figs
Serve.

Zak's tip: This is a super-sweet meat dish.
===
74 - Lamb, "Slow-cooked"
Source: Zachary, 2019-11-20
½ hr prep, 3 hr cook, 1 hr clean

  2-3 lb lamb chops
  5 potatoes, chopped
  1 head garlic, peeled + chopped roughly
  mushrooms or mushroom Better Than Bouillon
  salt
  pepper
  rosemary
  ½ onion, yellow
  4 c water

1. Cook in pressure cooker at "2" (10psi) for 3 hours.
   Or, actually slow-cook, turning sometimes, for
   at least 6 hours.
===
75 - Liver, Fried Chicken
Keeps: 1 day, can't be frozen

  6 chicken livers (halved)
  flour
  salt
  pepper
  (optional) ¼ onion
  butter

1. Saute onion in butter until golden brown.
2. If needed, remove veins and membranes from livers,
   halve. 
3. Season livers with salt+pepper. Dip in eggs and
   flour to coat.
3. Fry 1 minute to a side on low heat (2 for medium) in
   fresh butter. Discard butter between batches (may
   be bitter).

Zak's tip: Chicken liver is much tastier medium-done
  than cooked all the way.
---
76 - Meatballs, Chicken (Koftas)
Source: Mama

1. Combine in food processor
  2 shallots, peeled and minced
  1 egg, lightly whisked
  2 t chopped flat-leaf parsley leaves
  1 serrano chile, trimmed and chopped
  4 cloves garlic, peeled and minced
  2 t peeled and grated fresh ginger
  ½ t salt
  1 t pepper
  1 lb ground chicken or turkey

  Pulse until the mixture resembles a coarse paste.

2. Form chicken mixture into 12 balls with spoon or
 oiled hands.

3. Pan-fry in olive oil until golden brown, over 
   mid-low heat for 8-10 m. (Internal temp 165°F.)

4. Dry on paper towels, serve with lime.
===
77 - Medical, Caffeine Shots
Makes ~300ml, 10mg/mL (~2.5% by weight).

Safety note: Label clearly with a poison warning.
Safety note: Coloring is to stop people thinking it's
  water, etc.
Safety note: Don't put it all in one container, this
  is enough to kill you or send you to the hospital.

  3 g caffeine, as powder
  1 T sugar = 15g
  1 t citric acid = 1.5g
  300 ml water
  1 green food coloring drop
  3 yellow food color drops

Recommended dose: 50mg = 5mL per vial, about the same
  as a can of soda.
===
78 - Medical, Magnesium Citrate
Source: Fenn

  3.3g magnesium oxide
  15.7g citric acid
  280g = 280ml water

1. Mix ingredients together in a small bottle.
2. Heat slightly in the microwave to make everything
   dissolve. Shake thoroughly.
Store in refridgerator, lasts at least a month.

Recommended dose is 40ml/day.

Zak's tip: Use a gram scale to measure ingredients--
  after adding each one, 'tare' the scale.
===
79 - Mushroom Croquette
Makes: 5 croquettes

Bechamel sauce
  1 T butter
  1 T flour
  ½ c milk

Croquettes
  ½ t worcestershire sauce
  ⅛ t curry powder
  1 slightly beaten egg
  2 T cracker crumbs
  1 c chopped mushrooms
  ½ t salt
  ¼ t paprika
  breading

1. Make Bechamel sauce, remove from heat.
2. Add other ingredients.
3. Chill. Form into 1"x1"x2½" pieces, roll in
   flour, then egg, then bread crumbs. Let dry, repeat.
4. Fry croquettes.
===
80 - Nachos, Velveeta

1. In a saucepan heat and mix:

  1 part velveeta
  1 part milk

2. Spread tortilla chips in a layer on a plate.

3. Sprinkle on top:

  beans
  spinach
  steak or Beyond Beef (pea protein)
===
81 - Nachos, White People

V1

  saltine crackers
  cheddar cheese
  red pepper

1. Arrange saltines flat on a plate. Sprinkle with
   cheddar cheese, enough to cover
2. Sprinkle with red pepper
3. Microwave for 1 minute

V2

  saltine crackers
  cheddar cheese
  lao gan ma "spicy chili crisp"

1. Arrange saltines flat on a plate. Sprinkle with
   cheddar cheese, enough to cover
2. Microwave for 1 minute
3. Spoon a little lao gan ma onto each cracker
==
82 - Onions, Quick Pickled
Source: cookieandkate.com

1. Slice 1-1.5 red onions thinly (1/8 inch) with a
   sharp knife.
2. In a mason jar, layer onions and some red pepper
   flakes until the jar is nearly full.
3. Combine and bring to a boil
  ¼ c apple cider vinegar
  ¾ c white or red wine vinegar
  2 T maple syrup, honey, or sugar
  1 T salt or so
4. Pour boiling mix into the jar, filling it completely
   Push any floating onions down with a spoon. Seal it,
   making sure water covers everything--shake to
   release bubbles if you want.
5. Wait 1 day (2 for thicker slices). My original
   recipe says they keep 1-2 weeks in the fridge
===
83 - Pancakes, Silver Dollar 

1. Mix
  1 c flour
  2 t baking powder
  ¼ t salt
  1 T sugar
2. Make a well and pour in:
  1 c milk
  1 egg
  2 T butter
3. Mix until smooth. Heat oil in pan. Add batter to
   make pancakes about 3" in diameter. Cook until
   lightly browned on both sides, flipping once.
4. Cover with some topping: syrup, honey, butter, etc.

Simpler:
  1 egg
  1 c milk
  1 c flour

Zak's Tip: Silver dollar pancakes are the best pancakes

---

83 - Dumb Big Pancakes

  1½ c flour
  3½ t baking powder
  1  T white sugar
  ¼  t salt
  1¼ c milk
  3  T butter, melted
  1  egg
===
84 - Pasta, Cellophane Noodles

  1 package cellophane (agar) noodles

1. Soak noodles for 5m.
2. Dunk in boiling water for 30 seconds
3. Cool under flowing sink.

I like to split the bunch with scissors and test it
with different sauces.

  pesto
  hot sauce
  thai peanut sauce

Zak's Tip: Still don't have cook times nailed.
  They easily become too limp.
===
85 - Pasta, Egg Noodles

2½ c flour
   pinch salt
2  eggs
½  c milk
1  T butter
-
2  c flour
   pinch salt
2  eggs
2  egg yolk
1  T oil
½  c water

Zak's Tip: Don't do it by hand. Use a dough hook and
 noodle cutter.
===
86 - Pasta, Ground Beef Stroganoff

  1 lb ground beef
  ¾ lb mushrooms, sliced
  1 onion, diced
  1 clove garlic, minced
  3 T flour
  2 c beef broth
  2 t worcestershire sauce
  salt
  pepper
  ¾ c sour cream
  2 T fresh parsley

1. Cut onions, garlic, and mushrooms.
2. Brown onion, garlic, and beef. Drain fat. Add
   mushrooms, cook 2-3 minutes.
   Stir in flour, cook 1 more minute.
3. Add broth, worcestershire sauce, salt, and pepper.
   Boil and simmer 10 min. Remove from heat.
4. In another pot, cook egg noodles.
5. Add sour cream, parsley to beef mixture.
===
87 - Pasta, Mac and Cheese
Source: Tricia Swanson
Added: 2020-03-09

1. Cook pasta according to the box
Saute until browned:
  halved tomatoes
  diced ham
  1 T butter
Add
  2 T butter
  cheese mix
  ¼ c water
  1-1½ c cheddar
Fold in cheddar until melted.
Fold in pasta.
Suggested additions:
  bacon and jalapenos
  chicken, hash browns, and BBQ sauce
===
88 - Pasta, Nacho Mac and Cheese
Source: Jeremy Morris

1. Cook
     8oz dry macaroni
2. Preheat oven to 375°F.
3. Fry
     1 serrano pepper (no seeds)
     4 cloves garlic
     2 T butter
   Add to make a roux:
     2 T flour
   Whisk in slowly:
     1½ c milk
   When it boils and get thick, take it off the heat.
   Add:
     1 t mustard powder
     ½ T cumin
   Slowly add
     6oz grated cheese
   Add
     salt and pepper to taste
   If too thick, thin out with milk.
4. In a baking dish, mix together pasta, sauce, and add
   on top:
     6 oz grated cheese
     crushed up plain tortilla chips
5. Bake for 20 min or until bubbly and brown on top.
===
89 - Pasta, Ricotta Stuffed Shells

  20 jumbo pasta shells (some will break, add extra)

  8 oz spinach, steamed or unfrozen
  2 c ricotta (16oz)
  2 cloves garlic
  1 t dried oregano
  ½ t salt
  1 T lemon juice
  black pepper (optional)

  2 c tomato sauce of some kind

1. Cook pasta until almost al dente
2. Mix spinach, ricotta, spices
3. Spread tomato sauce at the bottom of a baking dish.
   Stuff each shell with mixture using a spoon, and
   place in the dish.
4. Bake 20 min covered at 425°F
===
90 - Pasta, Spaghetti with Tomato Sauce

  spicy italian sausage OR ground beef
  crushed red pepper
  black olives
  onion
  garlic
  tomato sauce

1. Cook spaghetti.
2. Cook olives and garlic briefly.
3. Add beef, onion, and cook.
4. Add tomato sauce. Serve.
===
91 - Pasta, Stir-fried Noodles
Makes: 2 servings

  1 package egg noodles
  white mushrooms, sliced
  soy sauce
  (optional) corn, frozen or canned
  (optional) peas, frozen
  (optional) broccoli, frozen
  (optional) egg
  (optional) diced meat

1. Boil egg noodles until done. Strain.
2. Add any frozen vegetables to the pain until thawed.
3. Add any raw egg, scramble as it cooks.
2. Stir-fry noodles in a pan, adding soy sauce
   immediately. Once drier, remove from heat.
4. Add sliced raw mushrooms. Add additional soy sauce
   if wanted.
===
92 - Pasta with White Sauce

Cook
  12 oz pasta

Add white sauce:
  ½ c half-and-half
  salt
  pepper
  1½ c ricotta

any of
  spinach, cooked
  chickpeas
  herring
  broccoli
===
93 - Pesto
Keeps: ~1 week in fridge, try freezing

  2 c basil (press down and pack, not tightly)
  2 cloves garlic
  ⅔ c olive oil
  ½ c parmesan cheese
  salt
  pepper
  no pine nuts because they're gross

1. Remove basil stems.
2. Blend all ingredients.
===
94 - Pie, Meat Hand Pies

1. Make filling parts

  shredded swiss cheese
  mushrooms, in soy sauce
  bacon (cooked)
  beef shredded, cooked in mushroom bullion, with
    crunchy bits
  peas, unfrozen
  potato, cubed and roasted
  red onion, cooked in red wine

2. Prepare pie shells. You can make them by hand, or
  use premade puff pastry.

3. Stuff each pastry, and seal well. You can go a
  little crazy since it's relatively dry.

  Sprinkle a little kosher salt on top and press in,
  using water to hold it if needed.

4. Cook according to directions (~15m?)

Zak's Tip: I found puff pastry was better. Try thinner
 pie crust?
Zak's Tip: The meat is the key to this recipe, really
  get it crunchy and mushroom-y.
===
95 - Pizza
Makes: 2-3 pizzas, or 4-6 meals
Sources: tasteandtellblog.com, foodnetwork.com, 
  simplyrecipes.com

Proof for 5 minutes
  ¼ c warm water
  2 t yeast
  1 t sugar
Add
  1½ c water
  2 t salt
  3½ c flour
Knead, adding
  2 T oil

1. Put in greased bowl, let rise covered for 1 hr.

2. Divide into 2-3 portions, let rest 10 minutes. On
   parchment paper (it will be too thin to transfer),
   press each into a ½" circular round with palms, let
   rest briefly, then roll thinner with a rolling pin.
   You want it a little translucent (¼"), with a
   thicker rolled edge (at least ½") for nice puffing.

3. Allegedly the frozen rounds might keep 3 months,
   with 30 minute thaw time.

4. Brush with oil to prevent sogginess. Add toppings.

5. Cook at 500°F for 12 minutes on second-to-bottom
   rack, monitor to figure out cook times for your
   oven. Burns easily but should be a fast cook.
   Bubbles may form, use a rolling pin or poke holes to
   prevent them. Stretch by hand to get them.

Pesto toppings
  Pesto to cover
  Feta cheese to cover
  Olives or olive spread
  Minced garlic, or baked garlic

Red sauce toppings
  ⅓ c cheese
  ⅓ c tomato sauce (I used marinara)
  pepperoni, salami, sausage, etc to cover
  olives, roasted garlic, sliced peppers
===
96 - Popcorn

  popcorn, large kernels
  high-smoke point oil, like vegetable oil

  melted butter OR vegetable oil

1. Pop popcorn in a large pot, jiggling it so nothing
   burns.
2. Slowly pour melted butter or oil over the popcorn.
   You need some added oil for any seasonings to stick.
   Put the lid on the pot and shake to coat.
3. Add any seasoning and shake again thoroughly.

Suggested spices
  salt
  garlic powder
  cheese powder
  paprika (opt. with chili)

Zak's tip: If your pot isn't big enough to mix in, you
  can put saran wrap over a big bowl using a rubber
  band.
===
97 - Pork, Pernil

Marinade #1               Marinade #2
  3 t salt                  6 t cumin
  3 t paprika               3 t mushroom BTB
  2 t white pepper          ½ c hot water
  3 t onion powder          3 t minced garlic
  3 t oregano, dried        4 T rosemary, dried
  3 t cumin                 ¾ c sunflower oil
  2 t garlic powder         ½ c lemon juice
  ½ t chili

  1 c sunflower oil
  ½ c red wine vinegar
  3 t hot sauce

1. Score in cross hatch, then almost fully quarter,
   leaving some connection. Stab ~20 1-inch holes
2. Put garlic cloves in holes.
   Marinate overnight in foil.
3. Slow cook in either foil or slow-cooker. Can add a
   little water or broth.

 10 hours at 200F is reasonable
 6 hours at 300F

4. Cook 20-30m uncovered at 375F to make a crust
5. Season with additional

 salt
 pepper
 lemon + OJ

Zak's Tip: I cooked for 10 hours and it was too long I
 think? Dunno. Marinade didn't transfer well.
===
98 - Pork, Pulled

  pork shoulder
  salt
  pepper
  cheap beer
  onion
  garlic
  jalapeno
  cumin
  paprika
  tomato paste      
  mustard powder
  bay leaves

1. Salt and pepper pork shoulder.
2. Open a window. Burn the shit out of it. 4min/side
   minimum.
3. Cover with cheap beer (lots).
4. Add everything else.
5. Simmer 6-8 hours, ladling liquid over the top every
   hour if not covered entirely in beer.

Zak's tip: Use a pressure cooker to get a similar
  result faster. See Lamb, "Slow-cooked".
===
99 - Pork Ribs, glazed

Rub ribs with
  2 T paprika
  1 T garlic
  1 T onion poweder
  1 T red pepper
  1 T salt
  2 T ???
  1 t white pepper
2. Cook on bottom rack uncovered, 90m at 320°F
3. Brush w/oil, cook 350°F
4. Cook 10m to a side: top, bottom, top, bottom. Brush
  with BBQ layer before each side.

Serve with additional BBQ sauce.

I just used storebought, but if you want it:
    Worcestershire
    Molasses
    Sugar
    Ketchup
    Garlic
    Mustard
    Cider Vinegar

===
100 - Potato, Baked
Source: Joy of cooking, p292
Source: thekitchn.com

Baked Potato
1. Wash + dry potato. Grease with butter or rub in oil.
   Stab with a fork all over.
2. Cook at 425°F for 60 minutes.
3. Add toppings.

English "Jacket" Potato
1. Wash + dry potato. Grease with butter, and slice a
   cross into it.
2. Cook at 400°F for 120 minutes.
3. (Optional) Take out, slice deeper, cook 10 more
   minutes.
4. Add toppings.

Toppings
  butter
  sour cream
  chives or parsley
  bacon
  cheese Sauce (below)

Cheese Sauce
  2 T butter
  3 T flour
  1½ c milk
  4 c grated cheese
  ½ t salt
  ⅛ t paprika
  cayenne
  ½ t dry mustard
===
101 - Potatoes, Roasted

  potatoes, cut into 2cm pieces
  olive oil
  salt
  pepper
  rosemary

1. Cover potatoes in oil and spices.
2. Cook at 400*F for 45 minutes. Turn halfway.

Zak's tip: If you want crispier potatoes, try smaller
  pieces or frying.
===
102 - Pretzel, Soft

1. Combine
     1½ c flour
     1 package active dry yeast
2. In a medium saucepan, heat until warm
     1½ c milk
     ¼ c sugar
     2 T cooking oil
     1 t salt
3. Add warm mixture to bowl, beat well. Using a spoon,
   stir in 
     2½-3 c flour
4. Turn dough into lightly floured surface. Knead.
   Shape into a ball. Place in a lightly greased bowl,
   turning once. Cover + let rise (about 75 min).
5. Punch dough down. Turn out, cover let rise 10 min.
   Lightly grease baking sheets.
6. Roll into 12"x10" rectangle. Cut into twenty
   12"x½" strips. Pull out into 16" strips, shape
   into pretzels.
7. Place pretzels on sheet. Bake at 475°F for 4
   minutes. Reduce oven to 350°F.
6. Boil in a wide pot
     6 c water
     2 T salt
   Lower 3-4 pretzels into pot at a time. Boil 2
   minutes, turning once. Drain on paper towels. Put on
   greased baking sheets, ½" apart.
7. In a small bowl stir egg white with water. Brush
   pretzels with
     1 egg white, slightly beaten
     1 T water
   Add any toppings:
     salt
     butter
     minced garlic
     cayenne pepper
8. Bake at 350°F for 20-25 min, or until golden.
   Let cool.
===
103 - Quinoa, Curried
Makes: 2 servings (4 c)

  1 onion
  2 cloves garlic
  1 c dry quinoa
  2 c broth (clam)
  1 T curry powder
  1 t cayenne
  salt
  pepper

1. Saute onion 2 minutes. Add quinoa, garlic. Saute 3
   more minutes.
2. Add broth, spices. Bring to boil, then 
   simmer for 25 minutes (until quinoa dries).

Zak's tip: Some quinoa needs washed first, some doesn't
===
104 - Rice, Basmati
Source: Sammy

  3 c rice
  3 c water
  ¼ t turmeric
  1 t salt
  4 whole cloves
  2 cloves garlic (optional)
  1 cinnamon stick, 1" long
  ¼ c (half stick) butter
  chives / green onions (garnish)

1. Rinse rice.
2. Fry spices w/oil for about 1 minute. Add rice and
   stir 1 more minute.
3. Add water, bring to boil, and cover. Turn to very
   low simmer, 20 minutes.
4. Fluff with a fork & add butter, cut into "pats" to
   melt faster. Garnish with chives or green onions.
===
105 - Rice, Coconut, and Lentil

1. Cook french green lentils. This makes about twice
   what you need.
    Add 1 cup dry lentils
    Add 3 cups water
    Bring to a boil
    Cover and simmer until water is mostly gone
2. Cook coconut rice. Makes 2-3 cups.
    Add 1 cup dry jasmine rice.
    Add either 2 cups water, or 1 can (400ml) coconut
    milk and 1 cup water.
    Bring to a boil
    Add 0.5c "flaked" or shredded coconut
    Stir once, then cover and simmer.
    The rice will be done and mushy in 20 minutes--
    maybe try a bit less.
3. To serve, combine each serving in a bowl:
    - 2-3 parts fresh coconut rice
    - 1 part cooked lentils
    - A little salt
    - 0.5 tsp butter or lamb fat
    - (optional) A few cubes of dry-run cajun chicken,
      seitan, etc.
      If using fatty meat like pork belly or lamb,
      leave out the fat.
===
106 - Rice, Sushi

  2 c short grain rice
  3 c water
  ½ c rice vinegar
  1 T oil
  ¼ c sugar
  1 t salt
===
107 - Rice, Risotto
Makes: 4 meals
Cook Time: 60 minutes (inc. prep, cleanup)
Sources: kyleecooks.com, thespruceeats.com

Bring to a simmer
  4 c vegetable broth (I like mushroom)
Saute
  ½ onion
  4 cloves minced garlic
Add and coat in oil
  1 c arborio rice
Add and reduce to minimum temperature
  ½ c white wine or broth
Let aborb into the rice, repeatedly adding
  ½ c broth
With the final broth ladle, also add
  1 c parmesan cheese
  parsley
  mushrooms or other ingredients
Heat to melt cheese if needed.

Zak's Tip: Get arborio rice.
===
108 - Salad, Corn
Source: Fenn

Microwave
  1 piece butter
  1 c corn, thawed
Stir in
  dill
  cumin
  Better Than Bouillon mushroom
  3 stalks baby bok choy, chopped
  (optional) cayenne to taste
  garlic powder

Zak's tip: I've never tried this.
===
109 - Salad, Crunchy Thai
From: Sammy (originally Jessica Gavin)

  2 c kale, thinly sliced
  1½ c napa cabbage, thinly sliced
  1½ c red cabbage, thinly sliced
  ½ bell pepper
  ⅓ c carrot, shredded
  1 mango, thinly sliced
  ¼ c cilantro, chopped
  8 mint leaves, thinly sliced
  1 T green onions, thinly sliced
  ¼ c peanuts, roasted, roughly chopped
  salt
  pepper

Peanut dressing
  ⅔ c peanut butter, smooth
  4 T lime juice
  6 T honey or maple syrup
  3 T rice wine vinegar
  3 T soy sauce
  [2 t sesame oil]
  2 t sriracha
  1 t ginger, minced
  2 cloves garlic, roughly chopped
  2 T water

1. Puree dressing (or mix).
2. Mix salad, add dressing. Season with salt + pepper.

Zak's tip: I have never tried this.
===
110 - Salad, Fish
Source: Fenn

  bok chok
  spinach OR bok choy
  quinoa
  canned salmon OR herring
===
111 - Salad, Tabouli

  150g or 2 bunches parsley
  6 green onion
  4 tomatoes
  3 lemons' juice
  5 T olive oil
  1 c bulgur wheat
  1 c water, boiled
  salt
  pepper

1. Mix bulgur and boiling water. Let cool.
2. Chop the rest. Mix.
3. After bulgur is chilled, fluff and add other
   ingredients. Serve.
===
112 - Salmon, Baked

Baked salmon
  2 (6-oz) salmon fillets
  6 T olive oil
  2 cloves garlic, minced
  1 t dried basil
  1 t salt
  1 t black pepper
  1 T lemon juice
  1 T parsley, fresh, chopped

1. Marinade fish in spices for 1hr in fridge. Turn if
   needed.
2. Preheat to 375°F.
3. Cover in aluminium foil, marinade, seal. Place in
   glass dish, bake 35-45 minutes.
===
113 - Salmon, Blackened
  2 T paprika
  1 T cayenne
  1 T onion powder
  2 t salt
  ½ t white pepper
  ½ t black pepper
  ¼ t dry thyme
  ¼ t dry basil
  ¼ t dry oregano
  4 salmon fillets, skin+bones removed
  ½ c butter, melted

1. Mix spices in a small bowl.
2. Brush salmon fillets with half the butter on both
   sides. Sprinkle with spice mixture.
   Drizzle with half remaining butter in pan.
3. Open a window. Cook salmon butter-side down until
   blackened, 2-5 minutes. Flip, drizzle with rest of
   butter, blacken.
===
114 - Salmon, Poached

1. Boil water
2. Pour it over salmon
3. Simmer 10 minutes

Bechamel sauce
  2 T butter
  1 t flour
  1 c milk
  (optional) anchovy paste, don't recommend here

1. Melt butter.
2. Add flour, mix.
3. Add milk.
4. Cook until thicker, stirring constantly.
===
115 - Salt, Wine-infused

  1 bottle of dry red wine
  1-3 c salt

1. Boil until it's really low.
2. Put in the oven on lowest heat setting, checking
   back regularly to get the rest of the moisture out.

Zak's tip: I never made this. I tried with white wine,
  anything with sugar definitely will not work.
===
116 - Shrimp, Boiled
Source: Zachary/Fenn

  shrimp, raw

1. Unthaw and peel shrimp.
2. Boil water (more than needed for thermal mass).
3. With a sieve or other small dipper, cook in batches
   of no more than a dozen, 30 seconds each.
Shrimp are good plain or dipped in melted butter.

This is way better than the overcooked cooked shrimp
you can buy.
===
117 - Soup, Congee
Keeps: 1 day only

  75g jasmine rice
  marinade in:
    ¼ t oil
    ¼ t salt
  5 c water
  1 T spring onion
  saltines
  (optional) 1 egg OR
  (optional) 1 century egg, diced OR
  (optional) 100g salt pork
      that's 100g lean pork soaked in 1 t salt

1. Rinse jasmine rice until it is clear.
2. Marinade jasmine rice 15-30 min.
3. Boil water.
4. Add marinated rice, stir.
5. Boil 10-15 minutes, turn to low. Simmer 30-40
   minutes until rice is mushy + soup is milky.
5. Add egg, pork. Simmer a few minutes on medium,
   stirring.
6. Season with salt, pepper, onion. Crumble a saltine
   into it.

Zak's tip: Freeze the rice to cook faster.
Zak's tip: You need to add at least one optional thing.
===
118 - Soup, Cream of Cauliflower
Source: Alicorn, Improvisational Soup
Makes: 4 servings

  1 cauliflower
  1 onion
  1 potato
  Better Than Bouillon (veggie)
  lots of garlic
  heavy cream
  salt
  white pepper

1. Roughly chop veggies. Add water to cover. Add BTB.
2. Boil until soft.
3. Blend some.
4. Add cream, salt, pepper to taste.
===
119 - Soup, Fennel Leek
Makes 7 servings (14 c)

  2 c leeks, sliced
  2 c fennel, sliced
  2 T butter
  2 lb red potatoes, ½" pieces
  7½ c broth
  heavy cream

1. Saute leeks and fennel.
2. Add broth and potato. Boil. Simmer 25 min.
   until potatoes are very tender.
3. Blend, season. Garnish with fennel fronds.
4. Serve with heavy cream.
===
120 - Soup, Milkmete
Source: A miscellany, p130

  3 c milk
  ¾ c flour
  4 egg yolks
  4 T sugar
  ¼ t salt

1. Mix flour and milk thoroughly, removing lumps. Force
   through strainer. Dissolve lumps that didn't go
   through and repeat.
2. Bring to a low simmer on medium to medium-low heat
   (~10 minutes). Simmer ~5 minutes, stirring.
   constantly with a whisk.
3. Remove from heat, let cool ½ hour to 125°F. Beat
   egg yolks with salt, add to pot and stir in
   thoroughly with a whisk.
Heat about 10 minutes, bringing it to near a boil.
Add sugar and serve.

Zak's tip: This is disgusting.
===
121 - Soup, Mushroom Bisque
Source: The Joy of Cooking
Added: 2020-03-09
Makes: 3 c

Saute:
  ½ lb chopped mushrooms
  1 T butter
Add
  1 T flour
  2 c clam broth
Blend if wanted.
Add
  ¾ c cream
  salt to taste
===
122 - Soup, Peanut
Source: Mama (originally from Moosebook Cookbook)

Cook (saute)
  2 T butter
  2 garlic cloves
  1 onion
  2 t grated ginger
Add
  2 c water
  Better than Bouillon (any)
  1 c chopped/smashed peanuts
  1 t salt
  ¼ t cinnamon
  ¼ t ground cloves
  ¼ t cardamom
  ½ T mustard
  ½ t turmeric
  1 t cumin
  ½ c peanut butter
Before serving, add
  1½ c buttermilk

Zak's tip: Cultured buttermilk keeps making me sick.
 You can also use normal milk.
===
123 - Soup, Potato

Saute
  2 T butter
  1 large onion, diced
  5 celery stalks
Add
  ½ t salt
  ½ bay leaf
  water to cover
Beat up with
  2 T butter
Add
  6 c stock (1 T Better Than Bouillon veggie)
  4 medium potatoes, chopped
  ½ t salt
  ½ t worcestershire sauce
  heavy cream
===
124 - Soup, Red Lentil
From The Feed Zone Cookbook, via Kathy

1 T curry powder
1 T chili powder
1 small onion, minced
2 cloves garlic, minched
1 can chiooed jalapeños
1 can coconut milk
1 c red lentils
2 c stock
1 c water

optional:

1. Heat oil over medium heat
2. Toast curry powder. Add chili, onion, garlic,
   jalapeños, coconut milk
3. Stir together and let cook 5 min
4. Add lentils, water, stock.
5. Bring to boil. Let simmer until lentils are tender,
   20-30 min
6. Top with any or none of:
  1 c plain yoghurt
  ¼ c tomato, diced
  1 T cilantro, chopped
  1 t ginger, minced
7. Serve with tortillas or bread
===
125 - Soup, Stew
Makes: 6 servings

  3 pounds beef (marbled), 1½" pieces
  salt
  pepper
  olive oil
  2 yellow onions, 1" chunks 
  7 cloves garlic, smashed
  2 t balsamic vinegar 
  ¼ c flour
  1½ t sugar
  2 c dry red wine (mandatory)
  4 c water as clam broth (other broth ok)
  2 bay leaf
  ½ t dried thyme
  4 carrots, as 1" pieces
  1 lb white potatoes, as 1" pieces

1. Use dutch oven. dry, season, and sear beef in 3
   batches, 5-8 minutes/batch.
2. Preheat oven to 325°F.
3. Remove meat. Add onions, garlic. Stir 5 min.
4. Add flour, broth, spices, meat. Cover, braise 2
   hours.
5. Add carrots and potatoes. Cook 1 hour.
===
126 - Soup, Tomato Bisque

2 T oil or butter
1   onion, diced
2   carrots, diced
3   cloves garlic, minced (1 T)

1   can tomatoes (24 oz)
1   c tomato liquid (the amount a can has)
1   c carrot juice or broth

1½ t cumin
1 T italian seasoning
    (or thyme and oregano)
1 t sugar
½ t salt
¼ t pepper
¼ t cayenne

½ c milk, half-and-half, or cream

garnishes
    parmesan cheese
    fresh basil or parsley
    whole croutons

1. Heat oil. Saute onion, carrots. Add garlic.
2. Add broth, tomatoes, spices. Stir.
3. Simmer 30 min
4. Blend until smooth. Add cream.
5. Garnish with croutons, parmesan, and fresh herbs
   before serving.

Zak's Tip: Remember to put in a deeper container before
using an immersion blender
===
127 - Spanikopita
Source: themediterraneandish.com
Makes: 1 large pan, or 15 meals.

Ingredients
  1 package standard pan-sized phyllo dough
  16oz cooked and very dried spinach
  2 bunches parsley
  1 onion
  2 cloves garlic
  2 T olive oil
  4 eggs
  8-12 oz feta (one package)
  1 t dill, dry
  pepper

1. Defrost phyllo dough in refrigerator. To make it
   extra easy to use, you can put it between slightly
   damp towels ahead of time.
2. Mix filling
3. In a pan a little smaller than the dough sheets:
   3/6 of the dough: add a layer of oil, then 2 sheets
   of dough, repeat.
   1/6 of the dough: add a layer of oil, then a layer
   of filling, then a layer of phyllo
   2/3 of the dough: layer of oil, then layer of phyllo
   Pinch or fold edges over into the pan.
   Finally, add some oil and water on top to prevent
   things from crisping or burning.
4. Bake at 325°F for 1 hour

You should use about 1 c oil total--by brushing I used
probably twice that, and mine ended up too oily. Either
brush less or use a spray can next time.
===
128 - Steak, Made-up
Source: Zachary from various recipes

Pan-fry steak, searing both sides.

Bake steak in the oven with
  butter
  1 T chives
  1 T parsley
  1 sprig rosemary
  2 T kosher salt
  2 T olive oil
  2 t pepper

Use the burnt bits on the pan and make a sauce adding
  dry red wine
  shallot
  1 sprig sage
  1 T butter
  salt

Pour sauce over the steak.
===
129 - Steak, Pan-Broiled

Maitre'd Hotel butter
  ¼ c butter (soft)
  ½ t salt
  ⅛ t pepper
  1 t chopped parsley
  1-1½ T lemon juice

1. Sear steak 1 minute on each side in a pan.
2. Cook 7 minutes on medium (ish) for 1" steak.
3. Add any salt.

Add one of
  maitre'd hotel butter (above)
  pre-made balsamic glaze
===
130 - Steak Tartare
Source: Zachary, Tricia

1. Dice finely and combine
     3 T olives
     4 T olive oil
     3 t brown mustard
     2 T red onion
     crushed red pepper
     (optional) 1 T capers
2. Take 
     8-10 oz very fresh raw steak
   Remove fat and tendons from steak. Season lightly
   with salt and pepper. Sear lightly on all sides if
   you're a wuss.
3. Slice steak into very thin strips, then keep slicing
   that into tiny bits. Pile steak in bowls.
4. To each bowl, add diced mixture and
     olive oil
     (optional) 1 raw egg yolk, from washed egg
Serve cold.

Zak's tip: Raw eggs are more dangerous than raw steak.
===
131 - Stir-fry, lemon-pepper patties
Source: Zachary, based on A Miscellany, p44 (Maqluba)

Slice up
  10 oz steak
Pat on
  2 T lemon pepper
Stir-fry. Sprinkle on and let dry:
  1 T lemon juice
Add 
  ½ c water
  ½ t ground coriander
  ½ t cumin
  ½ t pepper
  1 t cinnamon
  ½ t dry mint
  2 T sesame oil
Cook ½ hour until drier. Mix with 
  (optional) 1¼ c walnuts, ground in food processor
  5 eggs
Fry as patties.
===
132 - Stuffed Bell Peppers
Makes: 6 servings (6 peppers)

  6 large bell peppers
  1 lb. beef
  ½ c onion, diced
  1 can diced tomato
  ½ c uncooked rice
  1 c water
  1 t salt
  dash pepper
  1 t worcestershire sauce
  1 c shredded cheese

1. Clean peppers. Cut up tops. If green, boil 5 minutes
   first and salt insides.
2. Cook ground beef, onion, pepper tops.
3. Cook rice separately (20 min or until done)
4. Add to beef mixture: cooked rice, tomato, spices.
   Stir in cheese.
5. Stuff peppers. Top with more cheese.

Zak's tip: Green peppers suck
===
133 - Waffles, Oat
Source: Fenn (inventor), Zachary (dry mix and recipe
  writing)

Oat Waffle 
  1½ c oats, ground in a coffee grinder
  ¼ c coconut oil, melted 
    OR ¼ c olive oil
    OR ¼ c sunflower oil
  1 egg
  ¼ t salt
  molasses
  ½ c milk OR ½ c evaporated milk
  (optional) chocolate chips
  (optional) currants

Waffle Mix
  16 c oats, ground (= 1 container oats)
  4 c powdered milk
  4 t salt
  1¼ c powdered egg
Oat Waffle from Mix
  1½ c waffle mix (above)
  ¼ c oil
  ½ c water
  molasses
  (optional) chocolate chips
  (optional) currants

Good Toppings 
  butter
  bananas
  sour cream and apricot preserves

1. Combine waffle ingredients.
2. Cook until it stops steaming in waffle maker.
3. Add toppings (optional).
===
Za3k's new cookbook. Started 2020-03-09
Note: Also see ~/documents/recipes.index.leaves for a similar thing formatted to fit index cards