c i r k a - recipe

allpurposegravy

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:22:34 +0000

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	+	====== All-Purpose Gravy ======
	+	*1 carrot - peeled and chopped into 1/2" pieces
	+	*1 rib celery - chopped into 1/2" pieces
	+	*1 onion - chopped into 1/2" pieces
	+	*3 Tbsp unsalted butter
	+	*1/4 cup unbleached all-purpose flour
	+	*1 15oz can low-sodium chicken broth
	+	*1 15oz can low-sodium beef broth
	+	*1 bay leaf
	+	*1/4 tsp dried thyme
	+	*5 whole black peppercorns
	+	*salt and pepper
	+	\\
	+	- In food processor, pulse carrots until broken into rough 1/4" pieces, 5 - 1 second pulses. Add celery and onion; pulse until all vegetables are broken into 1/8" pieces, about 5 - 1 second pulses.
	+	- Heat butter in large saucepan over med-high heat. When foaming subsides add vegetables and cook, stirring frequently, until softened and well browned about 7 min.
	+	- Reduce heat to medium and add flour. Cook, stirring constantly, until thoroughly browned and fragrant, about 5 min. Whisking constantly, gradually add broths; bring to boil, skimming off any foam that forms on the surface. Reduce heat to med-low and add bay leaf, thyme, and peppercorns. Simmer, stirring occasionally, until thickened, 20 - 25 min.
	+	- Strain gravy through fine-mesh strainer into sauce pan or bowl. Press on solids to extract as much liquid as possible, discard solids. Adjust seasoning with salt and pepper. Serve hot.
	+	-Optional: A double batch can be made in a dutch oven to provide adequate browning space for vegetables, increase cooking time by 50%. Freezes well.
	+	\\
	+	Serves: 8 Total cooking time: 45 min.
	+	Soruce: Cook's Illustrated 11/2003
	+	\\
	+	\\
	+	{{tag>food meat side}}

almondcitruspoundcake

anonymous@undisclosed.example.com (Anonymous) — Tue, 16 Mar 2021 17:59:27 +0000

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	+	~~NOTOC~~.
	+	====== Almond Lemon Tea Cake ======
	+
	+	{{ :recipe::almondlemonteacake.jpg?300\|}}
	+
	+	==== Cake ====
	+	* 3/4 c + 2 T (95g) sifted cake flour
	+	* 1/2 t baking powder
	+	* 1/8 t salt
	+	* 5 large eggs, room temperature
	+	* 1 t vanilla
	+	* 1 t lemon zest (1 lg or 2 medium lemons)
	+	* 1 t orange zest (1 med orange)
	+
	+
	+	* 7 oz (3/4 c) almond paste, room temperature
	+	* 1 c (200 g) granulated sugar
	+	* 8 oz (2 sticks, 225g) unsalted butter, room temperature, cut into 1T pieces
	+	* 2 T poppy seeds (optional)
	+
	+	==== Citrus Glaze ====
	+	* 2 T (45ml) lemon juice
	+	* 2 T (45ml) orange juice
	+	* 1/2 c (113 g) confectioners' sugar
	+
	+	==== Equipment ====
	+	8 1/2" tube pan, 5x9 loaf pan or other 7-8 c decorative pan
	+
	+
	+	----
	+
	+	\\
	+	* position rack in lower 1/3 of oven, preheat to 350 F
	+	* grease and flour pan
	+	* sift flour, baking powder, and salt (in order) into sifter, sift 3 times (or use triple sifter)
	+
	+	=== Food Processor ===
	+	- combine and lightly whisk eggs and vanilla in small bowl
	+	- pulse almond paste to break up; slowly incorporate the sugar
	+	- add butter 1T at a time, pulsing to mix and scraping down sides of bowl to incorporate
	+	- process until mixture is light in color and fluffy
	+	- slowly add egg mixture, scrape down sides of bowl
	+	- process
	+	- transfer to regular bowl
	+	- add poppy seeds and citrus zests and mix
	+	- add flour mixture in two batches
	+	- put in prepared pan
	+
	+	or
	+
	+	=== Stand Mixer ===
	+	- using paddle attachment, beat almond paste on low speed until it breaks up
	+	- slowly add granulated sugar in stream, beating until incorporated (if added too quickly, paste won't break up as well)
	+	- on low speed, add butter 1T at a time for ~1minute, scrape down sides of bowl
	+	- on medium speed, and beat until light and fluffy, 3-4 minutes
	+	- still on medium, add egg mixture in very slow, steady stream and mix until incorporated, scrape down sides of bowl
	+	- mix ~30 seconds on medium
	+	- add poppy seeds and citrus zest and mix by hand
	+	- add flour mixture in two batches, mixing until incorporated
	+	- put in prepared pan
	+
	+
	+	Cook
	+
	+	* bake 63 minutes (range 50-65, until top springs back when lightly touched and tester comes out clean)
	+	* cool in pan on wire rack for 6 minutes while making glaze
	+	* flip onto wire rack
	+
	+	==== Glaze ====
	+	* stir together lemon and orange juices with confectioners' sugar in small bowl
	+	* with wire rack over pan, brush entire outside of warm cake with glaze
	+	* allow to cool completely as cake is fragile while warm
	+
	+
	+	\\
	+	==== Log ====
	+
	+	\\
	+	Serves: X Total cook time: X
	+	Source: Tartine, Simple Art of Perfect Baking
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food }}

almonddatebreakfastbars

anonymous@undisclosed.example.com (Anonymous) — Fri, 13 Apr 2018 14:07:56 +0000

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	+	====== Almond Date Breakfast Bars ======
	+	* 1 c (150g) chopped, dried, pitted dates
	+	* 1 1/4 c (110g) quick rolled oats
	+	* 3 T (22g) barley or whole-wheat flour
	+	* 1/3 c (35g) flaxseed meal
	+	* 1/2 c (55g) coarse chop pecans
	+	* 1/2 t sea salt
	+	* 1/4 t ground cinnamon
	+	* 1/4 c (65g) crunchy almond butter (add extra salt if unsalted)
	+	* 1/4 c (60ml) olive oil
	+	* 1/4 c (85g) honey or maple syrup (scant or less to taste)
	+	* 1/4 t freshly grated orange zest
	+
	+	Makes 8x8 pan; DOUBLE ingredients for 9x13 pan.
	+
	+	\\
	+	- Heat oven to 350F
	+	- Line 8x8 pan with parchment in opposing directions.
	+	- Stir together dates, oats, flour, flaxseed meal, pecans, salt, and cinnamon in large bowl
	+	- In separate bowl, whisk together almond butter, olive oil, sweetener, and orange zest until smooth
	+	- Pour wet ingredients over dry mixture and stir together until dry ingredients are evenly coated
	+	- Spread batter in prepared pan, pressing firmly into bottom, edges and corners to ensure mixture is evenly molded to pan (use plastic wrap on fingers)
	+	- Bake 20-25 min until brown around edges; ok to have a little color on the top as well
	+	* they'll seem soft and almost underbaked when pressed on center, but will set upon cooling
	+	- Cool on cooling rack, optionally in fridge
	+	- Cut with serrated knife after lifting out of pan; if crumbly, cool longer
	+
	+
	+	\\
	+	Serves: X Total cook time: X
	+	Source: Smitten Kitchen Cookbook + Kiley modifications
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food breakfast bar }}

aluminumfoilfish

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Oct 2015 19:08:46 +0000

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	+
	+
	+	====== Aluminum Foil Fish ======
	+
	+	*olive oil
	+	*fish filet
	+	*garlic salt
	+	*optional vegetables: leeks, onion, zucchini, carrot
	+	*optional herbs: parsley, basil leaves, thyme
	+
	+	\\
	+	- Tear off length of aluminum foil and place small amount of olive oil and fish in center. Sprinkle with garlic salt.
	+	- Add vegetables cut into small chunks or strips as desired.
	+	- Add herbs as desired.
	+	- Sprinkle olive oil over top. Fold and seal tightly into packet. Place onto rimmed baking sheet.
	+	- Cook for 20-30 min. in preheated 350 deg. oven. Fish will be done 8 min. after packet starts sizzling. (listen with oven door open)
	+	\\
	+	Servings: 1/packet Total cook time: 30 min.
	+	\\
	+	\\
	+	{{tag>food meat}}
	+

andeanbeanstewwithwintersquashandquinoa

anonymous@undisclosed.example.com (Anonymous) — Tue, 08 Jan 2013 20:20:38 +0000

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	+	====== Andean Bean Stew with Winter Squash and Quinoa ======

	+	*1 lb dried pinto beans - soaked in 2 qut. water for 6 hours or more
	+	*1 Tbsp olive oil
	+	*1 medium onion - chopped
	+	*1 Tbsp sweet paprika
	+	*4 large garlic cloves - minced
	+	*1 tsp salt
	+	*1 14 oz. can chopped tomatoes with liquid
	+	*1 medium winter squash such as butternut - peeled and cut into 3/4" cubes
	+	*1 bay leaf
	+	*1 cup quinoa rinsed thoroughly or bulgar
	+	*
	+	*ground pepper
	+	*3 Tbsp fresh parsley or basil - chopped
	+	\\
	+	- Drain the beans and cover with water by about 1-2 inches in stock pot. Bring to boil, skim off foam, reduce heat to low, cover and simmer gently for 45-50 min. or until the beans are tender but intact. Add salt to taste.
	+	- Heat the oil in a large nonstick frying pan. Add the onions, stirring until they are tender, about 5 min. Add the paprika and stir together for 1 min. Add the garlic and cook until the garlic and onion are very fragrant but not brown, about a minute or two.
	+	- Stir the tomatoes and salt into the onions and cook down slightly until fragrant, 5-10 min. Remove from heat and scrape into bean pot.
	+	- Bring the beans back to a simmer, add the bay leaf and winter squash, and simmer covered for 20 min. Add the quinoa and simmer for another 20 min until it is translucent. Taste and adjust salt. Add a generous amount of black pepper. Stir in the basil or parsley and simmer for a couple of minutes.
	+	\\
	+	Serves: 6 - 8 Total cook time: 90 min (50beans+40ingredients)
	+	Source: NYT Recipes for Health Nov 6,2008
	+	\\
	+	\\
	+	{{tag>food vegetarian maincourse}}

applebeanbake

anonymous@undisclosed.example.com (Anonymous) — Sat, 16 Dec 2017 15:48:22 +0000

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	+
	+	====== Apple Bean Bake ======
	+
	+	*1 48oz. great northern beans - drained
	+	*2 Tbsp butter or margarine
	+	*3 cups cubed tart apples - peeled (2 med apples)
	+	*1/2 cup chopped onions
	+	*3/4 cup light brown sugar
	+	*1/2 cup catsup
	+	*1 tsp cinnamon
	+	*1 tsp salt
	+	*fresh ground pepper
	+	*1 Tbsp cider vinegar (alt: 1 Tbsp molasses)
	+
	+	\\
	+	- Melt butter in large skillet. Add the apples and onions. Cook stirring occasionally for 10 min., or until apples are tender. Add brown sugar to skillet. Stir until dissolved. Stir in the catsup, cinnamon, salt and pepper, vinegar.
	+	- Place the beans in a 2 qut. casserole. Pour the apple mixture over the beans and mix well.
	+	- Optional preparation: Eliminate cooking in skillet, eliminate butter, add and mix all ingredients in casserole.
	+	- Bake the beans in a preheated 375 deg oven for 1 hour.
	+
	+
	+	\\
	+	Serves: 6 Total cook time: 1 hr.
	+	Source: Randall great northern bean jar
	+	\\
	+	\\
	+	{{tag>food side}}
	+

applestreusalpie

anonymous@undisclosed.example.com (Anonymous) — Fri, 21 Dec 2018 21:39:54 +0000

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	+
	+
	+	====== Apple Streusel Pie ======
	+
	+	==== Pie Filling ====
	+	*1 pie crust
	+	*2 Tbsp unsalted butter
	+	*2 1/2 lb apples - peeled, cored, cut into wedges
	+	*1/4 tsp allspice
	+	*1/2 tsp cinnamon
	+	*1/4 tsp kosher salt
	+	*3/4 cup sugar
	+	*2 Tbsp flour
	+	*2 tsp cornstarch
	+	*1 Tbsp apple cider vinegar
	+	==== Streusel Topping ====
	+	*1/3 cup+1 Tbsp flour
	+	*1 Tbsp superfine sugar
	+	*1 Tbsp light brown sugar
	+	*1/8 tsp cinnamon
	+	*2 1/2 Tbsp unsalted butter - melted
	+	*1/8 tsp vanilla extract
	+	\\
	+
	+	- Melt butter in large saute pan and add apples. Stir to coat fruit with butter and cook, stirring occasionally.Meanwhile, whisk together the spices, salt and .75 cup sugar, and sprinkle this over the pan, stirring to combine. Lower heat and cook until apples have started to soften, approximately 5-7 min. sprinkle the flour and cornstarch over the apples and continue to cook, stirring occasionally, another 3-5 min. Remove pan from heat, add cider vinegar, stir and scrape fruit mixture into a bowl and allow to cool completely. The fruit mixture may be spread onto on a rimmed baking sheet to speed cooling.
	+	- Place a large baking sheet on the middle rack of oven and preheat to 425.
	+	- Roll out dough, using a pin, on a lightly floured surface until it is roughly 12" in diameter. Fit this crust into a 9" pie tin, trimming it to leave a .5" overhang. Work overhang into crimped rim band and place pie pan in the freezer.
	+	- Combine dry streusel ingredients in a small bowl. Stir melted butter and vanilla together in another small bowl. Gradually stir the butter mixture into the dry mixture. Squeeze together and crumble into small lumps.
	+	- Remove the pie crust from the freezer and put the cooled pie filling into it. Sprinkle the streusel on the top.
	+	- Place pie in oven and bake on hot baking sheet for 20 min.,the reduce temperature to 375. Continue to cook until the interior is bubbling and the crust is golden brown, about 30-40 min more. Remove and allow to cool on rack, about 2 hr.
	+	\\
	+	Serves: 8 Total cooking time: 60 min.
	+	Source: NYT Apple Pie plus Rustic Apple Streusel Pie
	+	\\
	+	\\
	+	{{tag>food vegetarian dessert}}
	+

applestuffedsquash

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:22:35 +0000

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	+
	+	====== Apple Stuffed Squash ======
	+
	+	*3 acorn squash or Hubbard squash cut in half lengthwise, seeded
	+	*2 Tbsp maple syrup
	+	*1/2 cup walnuts, chopped
	+	*1 Tbsp olive oil
	+	*1 large onion, finely chopped
	+	*1 large rib celery, thinly sliced
	+	*1-2 Granny Smith (or cooking apple), cored and cut into 1/4" dice
	+	*1/3 cup golden raisins
	+	*1/4 cup uncooked bulgar wheat
	+	*3/4 cup chicken broth
	+	*3/4 tsp salt
	+	*1/4 tsp ground cinnamon
	+	\\
	+	===== Squash: =====
	+	- Cut squash in half and clean out center. For easier cutting microwave on high for 3 min.
	+	- Preheat oven to 400 deg. Coat baking pan with nonstick cooking spray. Brush cut sides of squash with total of 1 Tbsp maple syrup. Place squash, cut side down, on pan.
	+	- Cover pan and bake for 30 - 45 min. or until fork tender.
	+
	+	===== Stuffing: =====
	+	- In nonstick skillet, toast walnuts over medium heat until fragrant, 3 min. Transfer to plate.
	+	- In same skillet, heat oil over ned-high heat. Add onion and celery, cook 3 min. Add apple, raisins, bulgur, broth, salt and cinnamon. Bring to a boil. Lower heat to med., cover. Simmer 12 to 15 min. or until bulgur is tender and liquid is absorbed. Stir in walnuts.
	+	- Reduce oven to 375deg. Turn squash halves, cut side up. Fill each squash with about 1/2 cup stuffing. Drizzle with remaining syrup.
	+	- Bake in 375deg oven for 15 min. or until stuffing is heated through and tops are glazed with syrup.
	+
	+	\\
	+	\\
	+	{{tag>food vegetarian maincourse vegan}}
	+

appleupsidedowncake

anonymous@undisclosed.example.com (Anonymous) — Sun, 13 Nov 2016 18:08:27 +0000

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	+	====== Apple Upside-Down Cake ======
	+
	+	Topping
	+	\\
	+	* 4 Tbsp unsalted butter - cut into 4 pieces
	+	* 5 Granny Smith or Golden Delicious apples (2 1/2lb) - peeled and cores
	+	* 2/3 cup packed light brown sugar (5.8 oz.)
	+	* 2 tsp juice from 1 lemon
	+	Cake
	+	* 1 cup unbleached all-purpose flour (5 oz.)
	+	* 1 Tbsp cornmeal
	+	* 1 tsp baking powder
	+	* 1/2 tsp salt
	+	* 3/4 cup (5.25 oz.) granulated sugar
	+	* 1/4 cup (1.75 oz.) light brown sugar
	+	* 2 large eggs
	+	* 6 Tbsp unsalted butter - melted and cooled slightly
	+	* 1/2 cup sour cream
	+	* 1 tsp vanilla extract
	+	\\
	+	- Heat oven to 350 deg.
	+	- Cut half the apples into 1/4" thick slices. Cut the remaining apples into 1/2" thick slices.
	+	- Heat the butter in 10" vertical side saute pan. When foaming subsides add the 1/2" thick apple slices and cook until the apples begin to caramelize, 4-6 min. Add the 1/4" thick slices, brown sugar, and lemon juice. Continue cooking stirring constantly until sugar dissolves and apples are coated, about 1 min. Remove from heat and set aside while preparing cake.
	+	- Whisk flour, cornmeal, baking powder, and salt in medium bowl. Whisk granulated sugar, brown sugar, and eggs together in large bowl until thick and homogeneous. Slowly whisk in butter until combined. Add the sour cream and vanilla and whisk until combined.
	+	- Add flour mixture to wet mixture and whisk until just combined. Pour batter into pan and spread evenly over fruit.
	+	- Bake on lower rack until cake is golden brown and center is set, 55-60 min. in stainless steel pan.
	+	- Cool pan on wire rack for 30 min. Over smooth surface invert onto wire rack and lift off pan. Place drips and fruit stuck onto pan on top of cake and smooth.
	+	- Allow cake to cool for 20 min. or longer and then slide onto serving dish.
	+	\\
	+	Serves: 10 Total cook time: 1 hr 15 min.
	+	Source: Cook's Illustrated Sept/Oct 2010
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food,dessert }}

apricotchickenwithrice

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:22:37 +0000

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	+
	+
	+	====== Apricot Chicken with Rice ======
	+
	+	*1 cup rice
	+	*1 cup coarsely chopped dried apricots (or any other dried fruit or combination)
	+	*1 Tbsp vegetable or olive oil
	+	*1 onion - minced
	+	*3 boneless, skinless chicken breast halves cut into medium chunks
	+	*1/3 cup chopped walnuts
	+	*2 Tbsp Honey
	+	*1/2 tsp salt
	+	*1/4 tsp cinnamon
	+	*fresh ground pepper to taste
	+	*1 Tbsp cornstarch dissolved in water
	+	*1 Tbsp chopped fresh mint or 1 1/2 tsp dried mint (mint optional)
	+
	+	\\
	+
	+	- Place the apricots in a small bowl and cover them with boining water; set them aside to plump.
	+	- Cook 1 cup rice according to package directions
	+	- Heat the oil in a large skillet. add the onion and cook, stirring occasionally, until it is softened, about 3 min.
	+	- Add the chicken and cook, stirring, until it is browned, about 5 min.
	+	- Add the apricots with their liquid, walnuts, honey, salt, cinnamon and pepper to taste. Cook until the chicken is done and the ingredients are heated through, about 5 min.
	+	- Add the cornstarch and water and heat for 1-2 min until thickened.
	+	- Serve the mixture over rice and sprinkle with the mint.
	+
	+	\\
	+	Serves: 4 Total cook time: 15 min plus rice cooking time
	+	\\
	+	\\
	+	{{tag>food meat maincourse}}
	+

artichokehummuswrap

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:22:38 +0000

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	+
	+
	+	====== Artichoke Hummus Wrap ======
	+	Artichoke Spread
	+	* 14 oz. can artichoke hearts - drained and halved
	+	* 14 oz. can chickpeas - drained and rinsed
	+	* 1/3 cup tahini
	+	* 1/3 cup fresh parsley
	+	* 2 Tbsp lemon juice
	+	* 2 Tbsp water
	+	Wraps
	+	* 1 1/4 cups green cabbage - thinly sliced
	+	* 2 medium carrots - shredded
	+	* 1/2 medium green bell pepper - thinly sliced
	+	* 3 Tbsp plain low-fat yogurt
	+	* 1 Tbsp chopped fresh parsley
	+	* 1 Tbsp chopped red onion
	+	* 2 tsp lemon juice
	+	* 6 (10 in.) flour tortillas
	+	\\
	+	- In food processor combine all artichoke spread ingredients and process until mixture is almost smooth but retains some texture and is slightly trhicker than hummus. If necessary add additional water. Season with salt and pepper. Refrigerate if not using immediately.
	+	- In medium bowl combine wraps ingredients. Season to taste with salt and pepper and mix well.
	+	- Heat tortillas until soft and flexible in heated skilled or in microwave with wetted paper towel. Spread artichoke mixture over the tortillas leaving 1/2 in. border. Top with cabbage mixture, divided equally. Fold up one or both ends of tortilla over filling then roll into bundle.
	+
	+	\\
	+	\\
	+	{{tag>food vegetarian maincourse}}
	+

asadonegro

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:22:39 +0000

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	+	====== Asado Negro ======
	+	* 1 cup white sugar
	+	* 2 tsp brown sugar
	+	* 2 cups white-wine vinegar
	+	* 1 cup dry red wine
	+	* 2 Tbsp canola oil
	+	* 2 Tbsp unsalted butter
	+	* beef bottom-round roast - 4 lb approx.
	+	* 5 cloves of garlic - peeled and smashed
	+	* 1 large Spanish onion - peeled and thinly sliced
	+	* 2 stalks celery - chopped
	+	* 2 leeks (white and light green only) - washed well and thinly sliced
	+	* 2 bay leaves
	+	* 1/3 cup Worcestershire sauce
	+	* 1 Tbsp soy sauce
	+	* Kosher salt and freshly ground black pepper
	+	* 1 green bell pepper - stemmed, seeded and thinly sliced
	+	* 1 red bell pepper - stemmed, seeded and thinly sliced
	+	* 2 Tbsp cilantro - washed and chopped for garnish
	+
	+	\\
	+	- Combine the white sugar and 1 cup of water in wide bottom saucepan and cook, without stirring over med-high heat until the sugar dissolves and turns dark caramel, 10-25 min. Carefully add the brown sugar, vinegar and wine, and cook, stirring, until all the caramel has dissolved. Set aside.
	+	- Heat a large Dutch oven over med-high heat. When hot, add the canola oil and butter. When these begin to shimmer and foam, sear the roast on all sides. Transfer the meat to a platter and set aside.
	+	- Add the garlic, onion, celery leeks, and bay leaves to the dutch oven and cook over med-high heat until they have softened and almost begun to brown. Add the Worcestershire and soy sauces and stir to incorporate, then return the meat to the pot and season with salt and pepper. Cover with the bell-pepper slices and pour the caramel sauce over the top. Cover, place in the oven and cook for approx. 2 1/2 hours - basting and turning the meat every 45 min. - until it is very tender.
	+	- Remove the meat and allow it to stand on a platter, tented in foil, for at least 30 min. If the sauce is not syrupy and thick, remove the vegetables (discard the bay leaves), then place the Dutch oven, uncovered over med-high heat and allow the sauce to reduce.
	+	- When the meat has sat and the sauce is ready, slice the meat thin across the grain, and return it, along with the vegetables, to the sauce and reheat in the oven or on the stove. Check the seasoning and garnish with chopped cilantro.
	+	- Serve with white rice and for authenticity fried plantains (slice into coins and fry gently in oil)
	+
	+
	+	\\
	+	Serves: 6-8 Total cook time: 4 hours.
	+	Source: NYT 12/01/2010
	+
	+
	+	\\
	+	\\
	+	{{tag>food,meat }}

atkblackbeanburgers

anonymous@undisclosed.example.com (Anonymous) — Sat, 03 Nov 2018 20:08:10 +0000

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	+
	+
	+	====== ATK Black Bean Burgers ======
	+
	+	* 2- 15 oz. cans black beans - rinsed
	+	* 2 large eggs
	+	* 2 Tbsp flour
	+	* 4 scallions - minced
	+	* 3 Tbsp minced fresh cilantro
	+	* 2 garlic cloves - minced
	+	* 1 tsp ground cumin
	+	* 1 tsp hot sauce (optional)
	+	* 1/2 tsp ground coriander
	+	* 1/4 tsp salt
	+	* 1/4 tsp pepper
	+	* 1 oz. tortilla chips - crushed coarse
	+	* 8 tsp vegetable oil
	+
	+	\\
	+	- Line rimmed baking sheet with triple layer of paper towels and spread rinsed beans over towels. Let stand for 15 min. Alternative: use salad spinner to remove water on beans prior to towels.
	+	- Whisk eggs and flour together in large bowl until uniform paste forms. Stir in scallions, cilantro, garlic, cumin, hot sauce, coriander, salt and pepper until well combined.
	+	- Process tortilla chips until finely ground, about 30 sec. Add black beans and pulse until beans are roughly broken down, about 5 pulses. Transfer black bean mixture to bowl with egg mixture and mix until well combined. Cover and refrigerate for at least 1 hr up to 24 hr.
	+	- Divide bean mixture into 6 equal portions. Firmly pack each portion into tight ball, then flatten to 3 1/2" dia. patty. (Patties can be wrapped individually in plastic wrap, placed in a zipper lock bag, and frozen for up to 2 weeks. Thaw before cooking.)
	+	- Heat 2 tsp oil in nonstick skillet until shimmering. Place patties in skillet and cook until bottoms are well browned and crisp, about 5 min. Flip patties, add 2 tsp oil, and cook second side until well browned and crisp, 3-5 min. Repeat with remaining patties.
	+	\\
	+	Serves: 6 Total cooking time: 20 min.
	+	Source: America's Test Kitchen Season 16
	+	\\
	+	\\
	+	{{tag>food vegetarian,maincourse}}
	+

avacadoandtomatosalad

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:22:40 +0000

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	+	====== Avocado and Tomato Salad ======

	+	*4 large tomatoes - chopped
	+	*4 avocados - peeled, pitted and diced
	+	*1 red onion - thinly sliced
	+	*1/4 tsp ground black pepper
	+	*4-8 oz balsamic vinaigrette salad dressing
	+
	+	\\
	+
	+	- In large serving , toss together the tomatoes, avocados and red onion. dust with black pepper. Pour 4 oz salad dressing over top and mix. Add additional salad dressing for desired coverage.
	+	- Cover and chill for at least one hour before serving to blend flavors.
	+
	+	\\
	+	Serves: 6 Soak time: 1 hour
	+	Source: All Recipes
	+	\\
	+	\\
	+	{{tag>food side}}

baconroastedbrusselssprouts

anonymous@undisclosed.example.com (Anonymous) — Sat, 18 Oct 2014 02:12:47 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+	====== Bacon Roasted Brussels Sprouts ======
	+	*2 slices bacon - thinly sliced crosswise
	+	*1/8 tsp crushed red pepper flakes
	+	*2 lb Brussels sprouts or 2-12oz pckg frozen Brussels sprouts
	+	*1/2 cup thin wedges red onion
	+	*2 tsp fresh thyme leaves
	+	*1/2 tsp salt
	+
	+	\\
	+	- In large oven going skillet cook bacon until browned and crisp. Remove bacon and drain on paper towel. Add crushed red pepper to drippings in skillet; cook and stir for 1 min. or until fragrant.
	+	- Add Brussels sprouts, onion, thyme, and salt to skillet. Stir to coat. Transfer to 400 deg oven and roast uncovered for 20 min or until just tender and browned, stirring once. Sprinkle with reserved bacon.

	+	\\
	+	Serves: 6 Total Cook Time: 30min.
	+	Source: Midwest Living Recipes for all Seasons vol 4
	+	\\
	+	\\
	+	{{tag>food side}}

baguette10min

anonymous@undisclosed.example.com (Anonymous) — Thu, 04 Apr 2024 21:15:24 +0000

2026/04/22 06:24	current
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	+	====== Baguette - 5 minute ======
	+	*950g (33 oz) Bakers Flour
	+	*2 tsp sea salt
	+	*3/4 tsp dry yeast
	+	*730 ml room temp filtered water
	+
	+	\\
	+	- Mix flour and salt together. Add yeast and mix.
	+	- Add water, start mixing with the handle of wooden spoon. Continue mixing until dough forms a ball. Dough done when sticks to spoon handle as a ball and clears from the bowl side.
	+	- Cover in bowl and allow to rise 8-10 hr at room temp.
	+	- Liberally flour work surface, dough is wet and sticky.
	+	- Gently scrape dough out with dough scraper at interface onto work surface without breaking air bubbles, generously flour the dough.
	+	- Scrape dough into an elongated oval, cut into 1/4s. Flip over onto baking sheet and pull into elongated baguette shape, approximate 18" long.
	+	- Bake on the bottom rack of oven at 480 deg F for approximately 25 min.
	+	\\
	+	Serves: 8-10 Total Cook Time: 25 min.
	+	Source: John 1/5/24 https://www.youtube.com/watch?v=Z-husjZkxHw
	+	\\
	+	\\
	+	{{tag>food maincourse vegetarian}}

bakedbarleyrisottowithmushroomsandcarrots

anonymous@undisclosed.example.com (Anonymous) — Sat, 20 Dec 2025 21:24:05 +0000

2020/10/22 18:55		current
Line 1:		Line 1:
-

	====== Baked Barley Risotto with Mushrooms and Carrots ======		====== Baked Barley Risotto with Mushrooms and Carrots ======
Line 14:		Line 13:
	* 2 oz. (1/2 cup) grated Parmesan plus more for serving		* 2 oz. (1/2 cup) grated Parmesan plus more for serving
	* 2 Tbsp unsalted butter		* 2 Tbsp unsalted butter
-	* 1/4 cup chopped fresh chives or parsley (optional garnish)	+	* 1/4 cup chopped fresh parsley or chives or parsley (optional garnish)

	\\		\\

bakedtofu

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:22:41 +0000

2026/04/22 06:24	current
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	+	====== Baked Tofu ======

	+	http://www.thekitchn.com/thekitchn/inspiration/try-this-baked-tofu-074358

bakedziti

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:22:42 +0000

2026/04/22 06:24	current
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	+	====== Baked Ziti ======
	+	*1 lb cottage cheese - whole milk or 1%
	+	*2 large eggs - lightly beaten
	+	*3 oz. grated Parmesan (about 1 1/2 cup)
	+	*1 lb ziti or other short tubular pasta
	+	*1 Tbsp salt
	+	*2 Tbsp extra-virgin olive oil
	+	*5 med. garlic cloves - minced or pressed (about 5 tsp)
	+	*1 - 28 oz. tomato sauce
	+	*1 - 14.5 oz. diced tomatoes
	+	*1 tsp dried oregano
	+	*1/2 cup chopped basil
	+	*1 tsp sugar
	+	*ground black pepper
	+	*1 tsp cornstarch
	+	*1 cup heavy cream (alternative: 1 cup whole milk + 1 tsp cornstarch)
	+	*8 oz. low moisture mozzarella cheese - cut into 1/4" pieces
	+	\\
	+	- Heat oven with rack in middle position to 350 deg. Bring 4 qut. of water to boil in large pot. Stir in 1 Tbsp salt and pasta, cook stirring occasionally , until pasta begins to soften but is not cooked through, 5-7 min. When cooked drain and leave in colander.
	+	- Whisk cottage cheese, eggs, and 1 cup Parmesan cheese together in medium bowl.
	+	- In 12" skillet heat oil and garlic and cook until fragrant but not brown, about 2 min. Stir in tomato sauce, diced tomatoes, and oregano. Simmer until thickened, about 10 min. Remove from heat and stir in basil and sugar and season with salt and pepper.
	+	- Stir cornstarch into heavy cream in small bowl. Add to empty large pot, bring to simmer, cook until thickened, 3-4 min.
	+	- Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, half of mozzarella and stir to combine. Add pasta and stir to coat thoroughly with sauce.
	+	- Transfer pasta to 9x13 baking dish and spread remaining sauce on top, sprinkle remaining Parmesan and mozzarella on top. Cover tightly with foil and bake for 30 min. Remove foil and cook until cheese is bubbling and beginning to brown, about 30 min. longer. Cool for 20 min. prior to serving
	+	\\
	+	Serves: 8-10 Total Cook Time: 1hr. 40min. (20min stove+60min oven+20min cool)
	+	Source: Cook's Illustrated Mar/Apr 2009
	+	\\
	+	\\
	+	{{tag>food maincourse vegetarian}}

barleyandmushroomwithbeanssoup

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:22:43 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Barley and Mushroom with Beans Soup ======
	+
	+	*2 tsp olive oil
	+	*6 cups sliced fresh mushrooms
	+	*2 cups chopped onion
	+	*1 cup chopped celery
	+	*4 cloves garlic - minced
	+	*1 cup uncooked barley
	+	*6 cups vegetable broth
	+	*1 tsp basil
	+	*6 bay leaves
	+	*1/2 tsp black pepper
	+	*48 oz jar white beans - drained
	+	\\
	+	- Heat oil in a stockpot over medium heat and stir in mushrooms. Saute to give up liquid, add onions, celery, and garlic and saute.
	+	- Mix barley, vegetable broth, and spices into the saucepan. Bring to a boil, cover, and reduce heat. Simmer 45 min. until barley is tender.
	+	- Mash 1/4-1/3 of beans with potato masher. Stir beans into the barley mixture and continue cooking for 30 min.
	+
	+	\\
	+	Serves: 8 Total Cook Time: 1 hr 30 min.
	+	Source: All Recipes modified
	+	\\
	+	\\
	+	{{tag>food vegetarian soup}}
	+

barleyrisottowithasparagusandparmesan

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:22:44 +0000

2026/04/22 06:24	current
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	+	====== Barley Risotto with Asparagus and Parmesan ======

	+	*3 - 15 oz vegetable or low sodium chicken broth
	+	*2 Tbsp olive oil
	+	*1 large onion - finely chopped
	+	*1 large garlic clove - finely chopped
	+	*1 1/2 cup barley
	+	*1 cup dry white wine
	+	*2 carrots - peeled and diced
	+	*1 lb asparagus - cut diagonally in 1" pieces
	+	*1/2 tsp kosher salt
	+	*1/4 tsp black pepper
	+	*1/2 cup (2 oz) grated parmesan
	+
	+	\\
	+
	+	- Warm broth in small saucepan over low heat
	+	- Heat oil in large saucepan (3 3/4 qt). Add onion and cook stirring occasionally until soft, approximately 5 min.
	+	- Add garlic and cook 1 min.
	+	- Add barley and cook, stirring, for 2 min.
	+	- Stir in wine and cook until absorbed, about 3 min.
	+	- Add broth, 1/2 cup at time and stir occasionally until absorbed, about 2-3 min.
	+	- After last addition add carrots and cook for 10 min.
	+	- Add asparagus and cook for 20 min until asparagus is tender and all broth is absorbed.
	+	- Remove from heat and season with salt and pepper. Stir in parmesan.
	+
	+	\\
	+	Serves: 4 Total cook time: 1 hour
	+	Source: Real Simple May 2007
	+	\\
	+	\\
	+	{{tag>food vegetarian}}

basiccornchowder

anonymous@undisclosed.example.com (Anonymous) — Tue, 27 Aug 2024 19:43:07 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Basic Corn Chowder ======
	+
	+	*1 Tbsp canola oil
	+	*1 med onion - chopped
	+	*2 med potatoes - peeled and diced
	+	*salt & ground pepper
	+	*2 tomatoes - chopped
	+	*2-3 cup frozen corn
	+	*1 cup milk
	+	*1/2 cup chopped parsley
	+
	+	\\
	+	- Heat oil in a stockpot over medium heat and stir in onions and potatoes. season with salt and pepper and saute about 5 min. add tomatoes and cook 1-2 min.
	+	- Add 4 cups water and bring to boil, cook until potatoes are tender, about 10 min.
	+	- Add corn kernels and milk, heat through, adjust seasoning as required, garnish with parsley and serve
	+	\\
	+	Serves: 4 Total Cook Time: 30 min.
	+	Source: NYT Basic Corn Chowder
	+	\\
	+	\\
	+	{{tag>food vegetarian soup}}
	+

basilgoatcheesepizza

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:22:45 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Basil Goat Cheese Pizza ======
	+
	+	* 1 lb bread or pizza dough - Trader Joe's refrigerated whole wheat pizza dough works well
	+	* 1 Tbsp olive oil
	+	* 1/2 tsp ground black pepper
	+	* salt to taste
	+	* 1 bunch fresh basil leaves - chopped
	+	* 2 tsp minced fresh rosemary
	+	* 3/4 cup Italian tomato sauce
	+	* 4 oz. crumbled goat cheese
	+	* 1 bunch fresh basil leaves - chopped
	+
	+	\\
	+
	+	- Allow dough to rise per package directions. (Trader Joe's 20 min. at room temperature)
	+	- Preheat oven to 425 deg.
	+	- Roll or stretch the dough on floured surface into 15" circle. Roll the edges towards the center to form a crust, leaving a 12" circle.
	+	- Coat the entire crust with olive oil, fingers work well. Sprinkle with pepper, salt, 1 bunch chopped basil leaves, and rosemary. Bake in preheated oven until crust just begins to turn golden, 7-8 min.
	+	- Spread the crust with tomato sauce. Sprinkle the goat cheese and remaining chopped basil over the top. Bake in oven until the crust is brown, about 9 min.
	+
	+	\\
	+	Serves: 2 Total cook time: 15-16 min.
	+	Source: Allrecipes
	+	\\
	+	\\
	+	{{tag>food vegetarian}}
	+

beanandbaconsoup

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:22:46 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Bean and Bacon Soup ======
	+
	+	*6 strips bacon
	+	*2 large carrots (about 1 1/2 cups)
	+	*3 stalks celery - chopped (about 2 cups)
	+	*2 medium onions - chopped (about 2 cups)
	+	*6 cloves garlic - chopped
	+	*48 oz. great northern beans - drained
	+	*2 cups water
	+	*3 Tbsp chopped fresh parsley
	+	*2 tsp Kosher salt
	+	*3/4 tsp black pepper
	+	\\
	+	- In a 3 3/4 qt (or larger) saucepan or dutch oven, fry the bacon until crisp. Remove and drain on paper towels, cool, chop and set aside.
	+	- Over medium heat, add the carrot to the pan drippings and saute for 5 min. Add the celery, onion, and garlic, stirring well and cooking for 3 min. more.
	+	- Add the beans and 2 cups water. Bring to a boil, cover, and reduce heat to low. Let simmer for 10 min. Uncover and with a potato masher partially mash the bean mixture until it thickens slightly.
	+	- Stir in the parsley, salt, pepper, and bacon.
	+
	+	\\
	+	Serves: 4-5 Total cook time: 30 min
	+	Source: Real Simple Feb 2005
	+	\\
	+	\\
	+	{{tag>food meat soup}}
	+

beefchiliwithkidneybeans

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:22:46 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Beef Chili with Kidney Beans ======
	+
	+	* 2 Tbsp vegetable or corn oil
	+	* 2 medium onions - chopped fine
	+	* 1 red bell pepper - cut into 1/2" cubes
	+	* 6 med garlic cloves - minced (2 Tbsp)
	+	* 1/4 cup chili powder
	+	* 1 Tbsp ground cumin
	+	* 2 tsp ground coriander
	+	* 1 tsp red pepper flakes
	+	* 1 tsp dried oregano
	+	* 1/2 tsp cayenne pepper
	+	* 2 lb 85% lean ground beef
	+	* 2 - 16 oz cans dark red kidney beans - drained and rinsed
	+	* 1 - 28 oz. diced tomatoes with juice
	+	* 1 - 28 oz. tomato puree
	+	* 1/2 tsp salt
	+	* 2 limes cut into wedges - garnish (optional)
	+
	+	\\
	+
	+	- Heat oil in large heavy bottomed pot until shimmering, but not smoking. Add onions, bell pepper, garlic, and spices. Cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 min.
	+	- Raise heat to med-high and add half the beef. Cook, breaking up the pieces with spoon, until no longer pink and just beginning to brown, 3-4 min. Add remaining beef and cook, break up pieces with spoon, until no longer pink, 3-4 min.
	+	- Add beans, tomatoes, tomato puree, and 1/2 tsp salt. Bring to boil, simmer covered for 1 hour, stirring occasionally. Remove cover and continue to simmer for 1 hour longer, stirring occasionally. If chili starts to stick to bottom stir in 1/2 cup water and continue to simmer. Adjust seasoning with additional salt if required.
	+
	+	\\
	+	Serves: 8-10 Total cook time: 2 1/2 hr.
	+	Source: Cook's Illustrated Mar/Apr 2003
	+	\\
	+	\\
	+	{{tag>food meat maincourse}}
	+

beefrollups

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:22:47 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Beef Roll Ups ======
	+
	+	*2 lbs flank steak - excess fat trimmed
	+	*14 oz. herb stuffing mix
	+	*1 c. celery - diced
	+	*1 c. onions - minced
	+	*8 oz. mushrooms - diced
	+	*1 med. apple - diced
	+	*1 tsp salt
	+	*1/2 tsp ground black pepper
	+	*14 oz. beef or chicken broth
	+	*2 Tbsp olive oil
	+	*1 can cream of mushroom soup
	+	*1/2 c. water
	+	*1/2 c. sour cream (optional)
	+	\\
	+	- Cut the steak into 3" strips and then cut the thickness thinly. Pound the thin cut strips to create 4"x6" pieces. Save trimmings.
	+	- Brown celery and onions large skillet. Add the onions, celery, mushrooms, diced apple, salt, and pepper to stuffing mix. Add broth to stuffing to create moist, but not wet mixture.
	+	- Scoop stuffing onto meat, roll up and fasten with tooth pick. Sear roll-ups and trimmings in frying pan.
	+	- Lay down bed of extra stuffing in 9x13 baking pan and place browned roll ups and meat pieces on top. Top with soup mixed with water.
	+	- Cover and cook for 50 min. at 350 degrees. Add optional sour cream near end of cook time if desired.
	+	\\
	+	Servings: 8 Total cook time: 1 hour
	+	\\
	+	\\
	+	{{tag>food meat}}
	+

beercanchicken

anonymous@undisclosed.example.com (Anonymous) — Thu, 20 Sep 2018 17:46:25 +0000

2026/04/22 06:24	current
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	+	====== Beer Can Chicken ======
	+	*1 whole chicken - 4-5 lb
	+	*1 12oz. can beer - room temp
	+	*1 Tbsp brown sugar
	+	*1 tsp paprika
	+	*1/2 tsp salt
	+	*1/2 tsp cayenne pepper
	+	*1/4 tsp dry mustard
	+	*1/4 tsp freshly ground pepper
	+	*1/4 tsp garlic powder
	+	\\
	+	- Combine rub ingredients, brown sugar through garlic powder, in a small bowl. Set aside
	+	- Remove giblets and neck from chicken. Sprinkle all over with the rub, including the cavity. Open the can of beer and discard half and add 2 additional holes to the top. If using support add beer to cup. Insert the can into the bottom of the chicken.
	+	- Ensure that vents are clear for adequate air flow to fire. Light large batch of charcoal and preheat the grill. Move the charcoal to the periphery and place a pie pan on the center of the charcoal to catch the drippings. Add additional briquets to the periphery to maintain heat during cooking time. Typical fire light time 20 min.
	+	- Place the bird on the grill with extra Al foil spacers if required for stability.
	+	- Grill over medium heat for 75-90 min. (5lb>90min)with top on until the internal temperature of the thigh reaches 165-170 deg. Add charcoal to maintain heat if required.
	+	- Let chicken sit for 10-20 min with beer can in place prior to carving.
	+	- Optional: Place beer and chicken in baking pan and bake in 400 deg oven until thigh reaches 160 deg (60-70min). Juices in baking pan can be used to make gravy.
	+	\\
	+	Serves: 4-6 Total cook time: 20preheat +90cook +10set = 2 hr total
	+	Source: About.com Memphis Style Beer Can Chicken
	+	\\
	+	\\
	+	{{tag>food meat}}

beercanturkey

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:22:49 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+
	+
	+	====== Beer Can Turkey ======
	+	Basic Stuff
	+	*13-15 lb turkey
	+	*1 lb bread crumbs or stuffing mix
	+	*2 onions - chopped
	+	*2 green peppers - chopped
	+	*1 bunch celery - chopped
	+	*1 bunch garlic - chopped
	+	*1 cup extra virgin olive oil or vegetable oil
	+	*6 stalks of asparagus - halved (or 6 carrots peeled and halved)
	+	*12 small red potatoes
	+	*12 mushrooms
	+	\\
	+	Rub
	+	*2 Tbsp garlic powder
	+	*1 Tbsp ground rosemary
	+	*1 Tbsp ground thyme
	+	*1 tsp oregano
	+	*1 tsp celery powder
	+	*Liquid Flavor Essence
	+	*15 oz. Arcadia Hopmouth Double IPA or equivalent
	+	\\
	+	- Add the beer to the flavor bse of the the infusion cooker. (If using a beer can, use full can, place on cookie sheet for support, use three cleaned melon sized rocks arranged triangularly around the bird to support it.
	+	- Place the turkey on the flavor tower of the infusion cooker with the neck down (using the neck hole). (If using a beer can you will need to modify the top of the can to fit snugly with in the turkey neck, or make vertical slits along the rim of the neck hole to make the opening wider.) Place infusion tower over the base. Using a basting brush , paint the turkey with the olive oil and generously apply the rub.
	+	- Around the base of the bird arrange the red potatoes, asparagus or carrots and mushrooms.
	+	- Combine the remaining vegetables with the dried bread crumbs and stuff into the the hind end of the bird, now sticking up. Stuff what you can into the bird and save the remaining stuffing to mix with the bird stuffing after cooking.
	+	- In a conventional oven cook at 350 deg for about 2 hours or until the drippings are clear and the leg quarters move easily in their joints. The temperature in the thick part of the thigh should be 170 deg and breast should be 163 deg. Cover over browning spots with aluminum foil.
	+	- Allow the bird to rest 30 min. after cooking.
	+
	+	\\
	+	Source: Great Lakes Brewing News Oct/Nov 2007
	+	\\
	+	\\
	+	{{tag>food meat}}
	+

beetgreensandcheddarcrumble

anonymous@undisclosed.example.com (Anonymous) — Fri, 15 Jun 2018 03:45:25 +0000

2026/04/22 06:24	current
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	+	====== Beet, Greens and Cheddar Crumble ======

	+	*1 lb medium beets
	+	*3 sprigs fresh thyme branches + 3/4 tsp fresh thyme leaves
	+	*2 garlic cloves - peeled
	+	*1/4 tsp black peppercorns
	+	*Kosher salt and pepper
	+	*11 Tbsp unsalted butter
	+	*5.3 oz all purpose flour (1 1/3 cup)
	+	*2 cups milk
	+	*9 oz sharp Cheddar - grated
	+	*2-3 Tbsp English mustard powder to taste
	+	*1 tsp Worcestershire sauce
	+	*1/2 tsp Tabasco sauce
	+	*1/4 cup rolled oats
	+	*.7 oz toasted hazelnuts (3 Tbsp)
	+	*1 1/2 tsp grated Parmesan
	+	*1/4 tsp freshly grated nutmeg
	+	\\
	+	- Combine beets, thyme branches, garlic and peppercorns in a large pot. Cover with cold salted water. Bring to a simmer; cook until beets are tender, 15-30 min depending on size. Remove with a slotted spoon. Add greens and cook for 2 min., remove with tongs and transfer to a bowl of ice water. Drain well.
	+	- Once the beets are cool enough to handle peel them and slice crosswise in 1/4" thick slices. Roughly chop greens leaves and stalks.
	+	- In a small saucepan over low heat melt 5 Tbsp butter. Stir in 2/3 cup flour. Cook, stirring constantly, for 2 min; roux should smell cooked but remain white. Slowly whisk in milk until mixture forms a thick, smooth sauce. Stir in 8 oz cheddar until melted. Stir in mustard powder, Worcestershire and Tabasco. Season with salt to taste.
	+	- Make the crumble topping: In a small bowl, stir together remaining flour, oats and hazelnuts. Use your fingers to work in 6 Tbsp butter, the remaining 1 oz cheddar and the Parmesan. Season with a pinch of salt, pepper and the nutmeg.
	+	- Heat oven to 350 deg. Butter a 2 qut gratin or baking dish. Spread a layer of sauce on the bottom. Top with a layer of beets, followed by a layer of greens and stalks. Season generously with salt and pepper, sprinkle with thyme leaves. Spread another layer of sauce on top and repeat process to fill dish, you will end up with 3-4 layers. Cover entire surface with crumble topping. Transfer to oven and bake until bubbling and golden brown in spots, 45-60 min.
	+
	+	\\
	+	Serves: 6-8 Total Cook Time: 1hr 45min
	+	Source: NYT recipe app
	+	\\
	+	\\
	+	{{tag>food vegetarian side}}

belgianmeatballsbraisedinbeer

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Aug 2013 19:26:59 +0000

2026/04/22 06:24	current
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	+	====== Belgian Meatballs Braised in Beer ======

	+	*2 cups bread crumbs
	+	*1 1/2 cups milk
	+	*2 lb ground beef
	+	*1 lb ground pork
	+	*2 large eggs
	+	*2 med shallots - finely chopped
	+	*2 Tbsp fresh parsley - finely chopped
	+	*salt and pepper to taste
	+	*1 dash nutmeg
	+	*1/4 cup all-purpose flour
	+	*1/4 cup unsalted butter
	+	*2 Tbsp olive oil
	+	*2 med. onions - finely chopped
	+	*6 med. Belgian endive - cored and chopped
	+	*2 tsp sugar
	+	*salt and pepper to taste
	+	*2 Tbsp flour
	+	*2 cups beer
	+	*1 cup chicken stock
	+	*1/4 cup fresh parley - finely chopped
	+
	+	\\
	+
	+	- Soak bread crumbs in milk and squeeze dry. In mixing bowl combine the bread through nutmeg. Mix well and form into 1 1/2" meatballs. Dust with flour.
	+	- In deep dutch oven heat the butter and oil. Add the meatballs and saute until well browned, about 5 min. Remove to platter and set aside.
	+	- Add the onion and endives to pot, cook over low heat stirring constantly for 10 min. Sprinkle with sugar, salt, pepper and flour. Cook stirring for 1 min.
	+	- Add the beer and broth, bring to a quick boil. Reduce heat to simmer and return meatballs to the pot. Simmer until the meat is cooked through and has absorbed the flavors of the sauce, 45 min. Sprinkle with parsley and serve.
	+	- Serve over egg noodles
	+	\\
	+	Serves: 8 Total Cook Time: 75 min.
	+	Source: WRCJ midday entree 12/10/12 adapted from Everbody Eats Well in Belgium
	+	\\
	+	\\
	+	{{tag>food maincourse meat}}

bestdropbiscuits

anonymous@undisclosed.example.com (Anonymous) — Sun, 01 Apr 2018 18:10:33 +0000

2026/04/22 06:24	current
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	+	====== Best Drop Biscuits ======
	+	{{ :recipe:bestdropbiscuits.jpg?250\|}}
	+
	+	* 2 cups unbleached all-purpose flour (10 ounces)
	+	* 2 teaspoons baking powder
	+	* 1/2 teaspoon baking soda
	+	* 1 teaspoon sugar
	+	* 3/4 teaspoon table salt
	+	* 1 cup buttermilk (cold)
	+	* 8 tablespoons unsalted butter, melted and cooled slightly (about 5 minutes)
	+	* plus 2 tablespoons melted butter for brushing biscuits (optional)
	+
	+
	+	\\
	+	- Adjust oven rack to middle position and heat oven to 475 degrees.
	+	- Line rimmed or flat baking sheet with parchment
	+	- Whisk flour, baking powder, baking soda, sugar, and salt in large bowl.
	+	- Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps.
	+	- Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.
	+	- Using greased 1/4-cup dry measure (#16), scoop level amount of batter and drop onto baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart.
	+	- Bake until tops are golden brown and crisp, 12 to 14 minutes.
	+	- (optional) Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.
	+
	+
	+	If buttermilk isn't available, powdered buttermilk added according to package instructions or clabbered milk can be used instead.
	+	To make clabbered milk, mix 1 cup milk with 1 tablespoon lemon juice and let stand 10 minutes.
	+
	+
	+	To refresh day-old biscuits, heat them in a 300-degree oven for 10 minutes.
	+
	+
	+
	+	\\
	+	Serves: 12 biscuits Total cook time: 12-15 min
	+	Source: Cook's Illustrated November 1, 2007
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food side breakfast}}

blackbeanandcornbake

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:22:51 +0000

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	+	====== Black Bean and Corn Bake ======
	+	*Vegetable oil cooking spray
	+	*1 cup chopped onions
	+	*3/4 cup chopped green pepper
	+	*2-15 oz cans black beans - drained and rinsed
	+	*1-16 oz frozen corn
	+	*2-15 oz Mexican style stewed tomatoes
	+	*2 Tbsp canned green chilies - chopped
	+	*1 cup instant brown rice (uncooked)
	+	*1 1/4 cup skim milk
	+	*1 Tbsp chili powder
	+	*1/2 tsp ground cumin
	+	*1/4 tsp ground black pepper
	+	*1/2 cup yellow corn meal
	+	*3 oz. shredded low fat cheddar cheese
	+
	+	\\
	+
	+	- Preheat the oven to 350 deg. Spray 9x13 pan with non stick spray.
	+	- Saute onions and green pepper in large skillet until tender, 3-5 min. Remove from heat and stir in black beans, corn, stewed tomatoes, green chilies, rice, milk, chili powder, cumin, and pepper.
	+	- Pour mixture into prepared pan. Sprinkle the top with cornmeal and top with cheese.
	+	- Bake uncovered for 45-50 min or until filling bubbles around the edges.
	+	- Remove from oven and let stand 10 before serving.
	+
	+	\\
	+	Serves: 12 as side dish Total cook time: 60 min.
	+	Source: Free Press Heart Smart
	+	\\
	+	\\
	+	{{tag>food vegetarian maincourse mexican}}

blackbeanburgers

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:22:52 +0000

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	+	====== Black Bean Burgers ======

	+	*1 cup dried black beans (adzuki beans work well)
	+	*1 bay leaf
	+	*2 onions chopped
	+	*3 cloves garlic - chopped
	+	*1 Tbsp oil
	+	*4 carrots - peeled and grated
	+	*juice of 1 lemon
	+	*4 Tbsp fresh parsley - chopped
	+	*2 Tbsp soy sauce or Worcestershire sauce
	+	*3/4 cup bread crumbs or rolled oats or cooked brown rice
	+	*1 egg - beaten
	+	*salt to taste
	+	*ground black pepper to taste
	+	*bread crumbs for coating
	+	\\
	+	- Soak the beans overnight. Drain, add fresh water and bay leaf, cook until tender, about 1 hr. Drain beans reserving the liquid.
	+	- Saute the onion and garlic in the oil until transparent. Add the carrot and lemon juice and sweat until soft.
	+	- Add the beans, mix well and puree in food processor, adding a little bean water if required.
	+	- Stir in the parsley, soy sauce, crumbs, egg and salt and pepper. Place in refrigerator to cool down.
	+	- Scoop onto bread crumb covered surface and form into patties. Sprinkle top with bread crumbs. Fry until brown and crispy on the outside.
	+	\\
	+	Alternative spicing: 1 Tbsp chili powder, 1 tsp ground cumin, 1 tsp hot sauce
	+	\\
	+	Alternative toppings: Mayonnaise plus lemon juice, salsa, sour cream
	+	\\
	+	Serves: 6 Total Cook Time: 6+ hour soak + 1 hour beans + 15 min. burgers
	+	Source: CSA recipe
	+	\\
	+	\\
	+	{{tag>food vegetarian maincourse}}

blackbeanenchiladas

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:22:53 +0000

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	+	====== Black Bean Enchiladas ======
	+	Simmered Black Beans
	+	*1 lb black beans - soaked in 2 quarts water 6 hrs or more
	+	*1 Tbsp canola or olive oil
	+	*1 med onion - chopped
	+	*4(2+2) large garlic cloves - minced
	+	*1/4 cup chopped cilantro
	+	*1 tsp salt
	+	\\
	+	- Heat the oil in large heavy bottom pot and add onion. Cook, stirring, until it begins to soften, about 3 min. Add half the garlic and cook until fragrant, about 1 min. Add the beans and soaking water. Add more water if necessary to cover beans by at least 1" water.
	+	- Bring beans to simmer and skim off any foam that rises. Cover and simmer for 1 hour.
	+	- Add the remaining garlic, cilantro, and salt. Simmer for 1 hour. Taste and add more salt or garlic if required.
	+	- Let sit overnight in refrigerator for best flavor.
	+	\\
	+	Black Bean Enchiladas
	+	*simmered black beans
	+	*3 Tbsp canola oil
	+	*1 Tbsp ground cumin
	+	*2-3 tsp mild chili powder
	+	*1 8oz. can tomato sauce
	+	*1 10oz. frozen chopped spinach thawed and squeezed dry (optional)
	+	*1 1/2 cup frozen or canned corn (optional)
	+	*1 cup cottage cheese (optional)
	+	*6 oz med or sharp white cheddar cheese - grated
	+	*12-14 corn tortillas
	+	*enchilada sauce (optional)
	+	*2 Tbsp chopped cilantro
	+	*1/2 cup chopped walnuts (optional)
	+	\\
	+	- Pour off half the liquid from the simmered black beans and set aside. Puree the beans and remaining liquid.
	+	- Heat 1 tbsp oil in large nonstick skillet. Add half the beans and stir in half the cumin and chili powder. Allow the beans to bubble, with screen over pan, and thicken for 10-15 min., stirring often and scraping the bottom and sides of the pan. The beans should resemble runny refried beans. Cook remaining half of beans and return to pot.
	+	- Spray nonstick on skillet, heat up, heat tortillas on both sides. Smooth thin layer of tomato sauce on second side. Remove from heat and stack on dish.
	+	- Set aside 1 1/2 cup black beans and 3/4 cup grated cheese. If using the optional spinach, corn, or cottage cheese mix in with the beans.
	+	- To assemble enchiladas spread out large spoonful of black beans over enchilada then a sprinkling of grated cheese. Roll up and place in 9"x13" baking dish seam side down. Can create two rows across the pan or one long row and perpendiculars in the remaining space.
	+	- Spread the remaining beans over the enchiladas, thinning if required with the left over bean water. Spread remaining tomato sauce over the top supplementing with additional enchilada sauce as required. Sprinkle on the walnuts (optional) and reserved cheese. Cover tightly with foil and bake in 350deg oven for 30-40 min until the cheese is bubbling. Garnish with chopped cilantro.
	+	-Beans can be prepared beforehand and refrigerated. The enchiladas can be make up and stored overnight.
	+	\\
	+	Serves: 6 Total time:6hr soak+2hr simmer+overnight(optional)+30min beans+40min enchiladas
	+	Source: NYT Recipes for health 3/10/09
	+	\\
	+	\\
	+	{{tag>food maincourse vegetarian}}

blackbeanquesadilla

anonymous@undisclosed.example.com (Anonymous) — Sun, 10 May 2020 02:05:42 +0000

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	+
	+
	+	====== Black Bean Quesadilla ======
	+
	+	*1 cup frozen corn
	+	*1/2 cup minced red onion
	+	*2 tsp minced garlic
	+	*1 tsp chili powder
	+	*1/3 cup black beans
	+	*5 tsp lime juice
	+	*6 oz cheese
	+	*4- 8" tortillas
	+
	+	\\
	+	- Add corn to hot skillet and cook until brown and popping, 3-5 min., transfer to bowl.
	+	- Add vegetable oil to skillet, heat to shimmering, add red onion and cook until softened, about 3 min.
	+	- Add garlic and chili powder to skillet and cook 1 min.
	+	- Add beans to skillet and heat through, add corn back in and gently press to crush beans
	+	- Transfer to bowl and add lime juice
	+	- Heat skillet to toast tortilla about 2 min. Flip and toast 1-2 min longer. Do same for second tortilla while assembling first.
	+	- Add filling and cheese, fold in half, press to flatten, brush top with oil, sprinkle lightly with salt.
	+	- Place both folded tortillas in skillet, folded side down. Cook until crisp and brown 1-2 min. Brush top with oil and sprinkle with salt. Flip and cook 1-2 min.
	+	- Remove from heat and let sit 3 min before cutting in half and serving.
	+	\\
	+	Serves 2
	+	\\
	+	\\
	+	{{tag>food maincourse vegetarian}}
	+

blackbeanragout

anonymous@undisclosed.example.com (Anonymous) — Sun, 29 Apr 2018 18:19:52 +0000

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	+	====== Black Bean Ragout ======
	+	Ragout
	+	* 1 lg onion, finely chopped
	+	* 3 cloves garlic, minced
	+	* 1 T ground cumin
	+	* 1/2 t dried oregano
	+	* 2 t smoked paprika
	+	* 1 lb (455g or 2 1/4c) dried black beans, rinsed if not already soaked
	+	* 1 dried chilie
	+	* 2 T (35g) tomato paste
	+	* 2 t salt
	+	* 9-10 c (2 - 2 1/2 l) water or unsalted stock
	+	* 1 T lime juice or sherry vinegar
	+
	+	Garlicky Toast
	+	* 1 inch thick slices of bread such as country or ciabatta loaf
	+	* olive oil
	+	* salt
	+	* 1 large garlic clove, halved
	+
	+	Cumin Crema
	+	* 1 t ground cumin
	+	* 1 c (240g) sour cream, creme fraiche, or crema mexicana
	+
	+	Lime-Pickled Red Onions
	+	* 2 T (30ml) freshly squeezed lime juice
	+	* 1/4 medium red onion, finely diced
	+	* salt
	+	* chopped fresh cilantro leaves
	+	* avocado wedges
	+
	+
	+	\\
	+
	+	To Cook Beans
	+
	+	slow cooker
	+	- Put all bean ragout ingredients except lime juice or vinegar in 6 qt slow cooker
	+	- Cover and cook on high until very tender, 3 to 6 hours
	+
	+	stovetop
	+	- Put all bean ragout ingredients except lime juice or vinegar in large pot and bring to boil
	+	- Reduce to very low simmer and cook for approximately 3 hours, until beans are tender
	+
	+	toasts
	+	- Brush bread with olive oil and sprink lightly with salt
	+	- Toast bread under broiler, rub with raw garlic immediately after removing from oven
	+
	+	crema
	+	- Stir together cumin and sour cream
	+
	+	lime-pickled red onions
	+	- Mix lime juice, onion, and a pinch or two of salt in small dish and let stand for 15 minutes, stirring occassionally
	+
	+
	+	assembly
	+	-Once beans are cooked, stir in lime juice or vinegar. Adjust seasoning to taste.
	+	-Ladle over garlicky toasts and sprinkle with chipped cilantro, cumin crema, and lime-pickled red onions
	+	-Serve with avocado wedges
	+
	+	\\
	+	Cooking Notes
	+
	+	* No need to presoak beans, but cooking time will be reduced if they are. Retain bean soaking liquid as cooking water.
	+	* For thicker ragout, transfer 1 cup of the cooked bean mixture to blender, puree, then return to ragout.
	+
	+
	+
	+	\\
	+	Serves: X Total cook time: X
	+	Source: Smitten Kitchen cookbook
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food vegetarian beans}}

blackbeansandrice

anonymous@undisclosed.example.com (Anonymous) — Tue, 18 Sep 2012 00:38:17 +0000

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	+	====== Black Beans and Rice ======
	+
	+	*1 1/2 cup dried black beans - rinsed and picked over
	+	*3 cups low sodium chicken broth
	+	*3 cups water
	+	*3 large green bell peppers - halved and seeded
	+	*1 1/2 large onions - halved at equator and peeled, root end left intact
	+	*1 1/2 head garlic - 7 med cloves minced (8 tsp), remaining head halved at equator with skin left intact
	+	*3 bay leaves
	+	*2 1/4 cups long grain white rice
	+	*3 Tbsp olive oil
	+	*9 oz. lean salt pork - cut into 1/4" dice
	+	*1 1/2 Tbsp minced fresh oregano leaves
	+	*2 Tbsp ground cumin
	+	*3 Tbsp red wine vinegar
	+	*3 med scallions - sliced thin
	+	*1 lime - cut into wedges
	+	*Vegetarian: substitute veg broth, eliminate salt pork, add 1 1/2 Tbsp tomato paste with vegetables, additional 1 1/2 tsp salt with vinegar in last step
	+	\\
	+	- Dissolve 2 Tbsp salt in 3 qut cold water in large bowl. Add beans and soak at room temperature for at least 8 hr and up to 24 hours. Drain and rinse well.
	+	- In large Dutch oven with tight-fitting lid, stir together drained beans, broth, water, 1 pepper half, 1 onion half (with root end), halved garlic head, bay leaves, and 1 1/2 tsp salt. Bring to simmer , cover, reduce heat to low. Cook until beans are just soft, 30-40 min. Remove and discard pepper, onion, garlic, and bay leaves. Drain beans in colander set over large bowl, reserving 3 3/4 cups bean cooking liquid. If you don't have enough liquid, make up with water.
	+	- Adjust oven rack to middle position and heat oven to 350 deg. Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1 1/2 min. Shake strainer vigorously to remove all excess water; set rice aside. Cut remaining peppers and onions into 1/4" pieces.
	+	- In empty Dutch oven, heat 1 1/2 Tbsp oil and salt pork, cook, stirring frequently, until lightly browned and rendered, 15-20 min. Add remaining 1 1/2 Tbsp oil, chopped peppers and onions, oregano, and cumin. Increase heat to medium and continue to cook, stirring frequently, until vegetables are softened and beginning to brown, 10-15 min. longer. Add minced garlic and cook, stirring constantly, until fragrant, about 1 min. Add rice and stir to coat, about 30 sec.
	+	- Stir in beans, reserved bean cooking liquid, vinegar, and 3/4 tsp salt. Increase heat and bring to simmer. Cover and transfer to oven. Bake until liquid is absorbed and rice is tender, about 30 min. Fluff with fork and let rest, uncovered, 5 min. Serve, passing scallion and lime wedges.
	+
	+	\\
	+	Serves: 8 Total cook time: 8-24hr soak + stove 70 + oven 30 + set 5
	+	Source: Cook's Illustrated 3/1/11
	+	\\
	+	\\
	+	{{tag>>food maincourse}}
	+

blackbeansoupwithspinach

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:22:54 +0000

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	+	====== Black Bean Soup with Spinach ======
	+	*16 oz. black beans - soaked in 2 qut water (6hr - overnight)
	+	*1 Tbsp canola oil
	+	*1 large onion - chopped
	+	*2 1/2 tsp cumin seeds - lightly toasted and ground
	+	*5 (3+2) large garlic cloves - minced
	+	*1 tsp kosher salt - adjust to taste
	+	*1 canned chipotle chile in adobo - seeded and finely chopped
	+	*12 oz. spinach - baby spinach or regular cut into chunks
	+	*1/2 (1/4+1/4) cup chopped cilantro
	+	\\
	+	- Soak the dried beans in water for at least 6 hours. If soaking in warm weather, put in refrigerator.
	+	- Heat oil in soup pot and add the onion. Cook, stirring until it begins to softer, about 3min. Add 3 garlic cloves and cumin and cook until fragrant, about 1min. Add the beans and soaking water. The beans should be covered by 2" of water, add more water if needed and bring to boil. Reduce heat to low and skim off any foam that rises. Cover and simmer 1 hour.
	+	- Add the salt, chipotle, remaining garlic and half the cilantro. Continue to simmer another hour, until the beans are soft and the broth is thick and fragrant. Adjust seasoning if required. For best flavor refrigerate overnight.
	+	- Partially puree the soup with an immersion blender or 2 cups of beans in a blender or food processor. Stir back into the soup. Bring to a simmer. Add the spinach, a handful at a time, and simmer for 5min. Stir in the remaining cilantro and taste and adjust seasonings. Can be served with warm corn tortillas.
	+	- Cooked beans can be stored in refrigerator for 4 days. Bring back to simmer and finish with spinach and cilantro.
	+	\\
	+	Serves: 8 Min time: 6hr soak+5min cook+2hr simmer+10min cook
	+	Source: NYT Recipes for Health 3/13/09
	+	\\
	+	\\
	+	{{tag>food vegetarian soup}}

blackenedcatfish

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:22:55 +0000

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	+	====== Blackened Catfish ======
	+	*2 tsp cayenne pepper
	+	*2 tsp lemon pepper
	+	*2 tsp garlic powder
	+	*2 tsp salt
	+	*2 tsp pepper
	+	*1-1 1/2 lb catfish fillets
	+	*1 cup Italian salad dressing
	+	\\
	+	- Preheat oven to 350 deg. Non stick spray medium baking dish
	+	- In shallow bowl mix cayenne pepper, lemon pepper, garlic powder, salt and pepper
	+	- Brush and rub fillets with cooking oil. Coat with 1/2 of spice mixture. Flip over and do the same to the other side.
	+	- In non coated pan over medium high heat cook fillets approx. 2 minutes on each side, until slightly blackened.
	+	- Arrange fillets in a single layer in the prepared baking dish, and coat with Italian dressing. Bake 30 min until the fish is easily flaked with a fork.
	+	\\
	+	\\
	+	Serves: 2-4` `Total cook time: 35 min.
	+	\\
	+	Source: Allrecipes.com Barlow's Blackened Catfish
	+	\\
	+	\\
	+	{{tag>food fish maincourse}}
	+

blueberrypancakes

anonymous@undisclosed.example.com (Anonymous) — Mon, 01 Aug 2016 02:38:46 +0000

2026/04/22 06:24	current
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	+	====== Blueberry Pancakes ======
	+	* 1 Tbsp lemon juice
	+	* 2 cups milk or 2 cups buttermilk w.o lemon juice
	+	* 2 cups (10 oz.) unbleached flour
	+	* 2 Tbsp sugar
	+	* 2 tsp baking powder
	+	* 1/2 tsp baking soda
	+	* 1/2 tsp salt
	+	* 1 large egg
	+	* 3 Tbsp unsalted butter - melted and cooled slightly
	+	* 1-2 tsp vegetable oil
	+	* 1 cup fresh blueberries (alternative frozen blueberries)
	+
	+	\\
	+	- If using regular milk mix with lemon juice in liquids bowl and set aside to thicken while preparing other ingredients.
	+	- Whisk flour, sugar, baking powder, baking soda, and salt in medium dry bowl.
	+	- Whisk egg and melted butter into milk and combine. Make well in center of dry ingredients in bowl; pour in liquid mixture and stir together very gently until just combined. Do not overmix.
	+	- Heat 12" nonstick skillet or griddle over medium heat. Add 1 tsp oil and brush to coat bottom. Pour 1/4 cup batter into 3 spots on surface and sprinkle 1 Tbsp blueberries over each pancake. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Flip and cook until golden brown on second side, 1 to 1 1/2 min. longer.
	+
	+
	+	\\
	+	Serves: 4 Total cook time: 4 min. per batch
	+	Source: Cook's Illustrated Jul/Aug 2003
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food,breakfast }}

bluecheesecoleslaw

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:22:57 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Blue Cheese Cole Slaw ======
	+
	+	*1 (16 oz) package shredded coleslaw mix or shredded cabbage
	+	*2 cups seedless red grapes - halved if large
	+	*1 1/2 cup shredded carrot
	+	*1 cup mayonnaise
	+	*1/4 cup Dijon-style mustard
	+	*1/3 cup crumbled blue cheese
	+	*2 Tbsp white sugar
	+	*2 Tbsp cider vinegar
	+	\\
	+	- In a large bowl whick together the mayo, mustard, cheese, sugar and vinegar.
	+	- Add the coleslaw mix or cabbbage, grapes, and carrots. Stir until evenly coated. Chill until serving.
	+
	+	Serves: 8-10
	+	\\
	+	\\
	+	{{tag>food side}}
	+

bluecheesesaladdressing

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:22:57 +0000

2026/04/22 06:24	current
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	+	====== Blue Cheese Salad Dressing ======

	+	*1/2 c olive oil
	+	*1 clove garlic
	+	*1/3 c rice wine vinegar
	+	*1/4 c buttermilk
	+	*1/4 c sour cream
	+	*1 heaping tbsp mayo
	+	*about 4oz or more blue cheese
	+
	+
	+	\\
	+
	+	Puree' all ingredients with hand blender-reserve some cheese to chunk in if desired. Add ground pepper to taste.
	+	\\
	+	\\
	+	{{tag>food}}

bostonbakedbeans

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:22:58 +0000

2026/04/22 06:24	current
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	+	====== Boston Baked Beans ======

	+	*1 lb white beans (white beans, navy (pea) beans, Great Northern beans)
	+	*1/2 lb meaty salt pork or 1 lb point cut corned beef brisket
	+	*1/4 cup molasses
	+	*3 Tbsp brown sugar or 6 Tbsp maple syrup
	+	*1 Tbsp vinegar
	+	*1 1/4 tsp salt
	+	*1 tsp ground mustard
	+
	+	\\
	+	- Bring 10 cups of hot water and dried beans to boil in large pot (3 3/4 qut o.k.); continue to boil 2 min. Remove from heat, cover, and soak until rehydrated, at least 1 hour and up to 10 hr.
	+	- Heat oven to 225 deg. Place meat in bottom of lidded ovenproof casserole. Drain and rinse beans; add them and remaining ingredients. Cover with 3 cups of boiling water.
	+	- Reduce oven temperature to 200 deg., place covered casserole in oven and cook until beans are tender, 7 to 9 hours. Skin rendered fat if you like. For creamier sauce mash 3/4 cups of cooked beans with fork and add back to casserole. Serve or cool to room temperature and refrigerate.
	+	- Initial experience.
	+	- At 200 deg no bubbling and not done at 7+ hours. Try 225 deg. (specify just under simmer)
	+	- Can add cut up hot dogs 1 hr prior to completion.
	+	- Can raise temperature and uncover for last hour to speed cooking and thicken.
	+	- Vegetarian: substitute onion, cut in half with whole cloves in each half, and diced carrot for meat.
	+	\\
	+	Serves: 6 Total cook time: soak 1-10 hr + cook 7 - 9 hr
	+	Source: Cook's Illustrated Sep/Oct 1996
	+	\\
	+	\\
	+	{{tag>food meat maincourse}}

bostoncheesecake

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:22:59 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Boston Cheesecake ======
	+
	+	Crust:
	+	*1/4 c. butter
	+	*2 c. crushed vanilla wafers
	+	*1/4 tsp. ground cinnamon
	+	*1/4 tsp. ground allspice
	+
	+	Filling:
	+	*1.5 lbs. cream cheese, softened
	+	*1.5 c. sour cream
	+	*1 c. sugar
	+	*5 eggs, separated
	+	*3 Tbsp. all-purpose flour
	+	*3/4 tsp. vanilla extract
	+	*Finely grated peel and juice of half a lemon
	+
	+	Grease a 10 inch springform pan and either a muffin pan or a smaller (6-7") springform pan. To prepare crust, melt butter in a small saucepan over low heat. Stir in crushed vanilla wafers and spices. Press mixture in bottom of greased pans or trays. Set aside.
	+
	+	To prepare filling, beat cream cheese, sour cream, 1/3 cup of sugar, egg yolks, flour, vanilla and lemon peel and juice in a large bowl until smooth. Beat egg whites with remaining sugar until soft peaks form; fold into cheese mixture. Spoon filling into prepared crust. Bake large pan in 350 degree oven 1 hour or until set. Muffins or smaller pans will cook considerably faster. Watch carefully. Slowly cool in oven with heat off and door ajar. To garnish, dust with powdered sugar.
	+
	+	\\
	+	\\
	+	{{tag>food dessert}}
	+

braisedgreekchickenandartichoke

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:00 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Braised Greek Chicken and Artichokes ======
	+
	+	*1 Tbsp olive oil
	+	*4 chicken breast halves with skin and bones
	+	*2 6oz jars marinated artichoke hearts - drained with 2 Tbsp reserved
	+	*3/4 cup low fat chicken broth
	+	*1 Tbsp lemon juice
	+	*1 tsp grated lemon peel
	+	*1/4 tsp crushed red pepper
	+	*3 Tbsp chopped fresh oregano
	+	\\
	+	- Heat oil in large heavy skillet. Sprinkle chicken with salt and pepper. Add to skillet and saute until browned on all sides about 10 min.
	+	- Add 2 Tbsp reserved marinade, broth, lemon juice, peel, and red pepper. Reduce heat to low, cover, simmer until chicken is almost cooked through, about 10 min.
	+	- Uncover, stir in artichokes & 2 Tbsp oregano. Simmer until liquid is slightly reduced and chicken is cooked through, about 5 min.
	+	- Stir in 1 Tbsp oregano and season with salt and pepper.
	+
	+	\\
	+	\\
	+	{{tag>food meat maincourse}}
	+

breadpuddinglargebatch

anonymous@undisclosed.example.com (Anonymous) — Wed, 30 May 2018 20:48:50 +0000

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	+	====== Bread Pudding - Large Batch ======
	+
	+	===== Pudding =====
	+	*24 oz French or other stale bread
	+	*5 large eggs
	+	*12 Tbsp butter (1 1/2 stick) - melted
	+	*6 cups half & half
	+	*3 cups Pina Colada mix
	+	*3 cups sugar
	+	*2 1/4 cups raisins
	+	*2 1/4 cups pecans
	+	*2 1/4 cups shredded coconut
	+	*1 1/2 tsp nutmeg
	+	*3 tsp cinnamon
	+	*3 Tbsp vanilla extract
	+	*1 1/2 tsp almond extract
	+
	+	===== Whiskey sauce =====
	+	*8 Tbsp butter (1 stick)
	+	*1 1/2 cups confectioner's sugar
	+	*1 large egg
	+	*1/2 cup whiskey
	+	\\
	+	Bread Pudding
	+	- Break bread into large chunks and allow to become stale 1 week. Alternative: put in 300 deg oven for 10-15 min., rotating often, remove when bread dry but not toasted.
	+	- In large bowl (blue bowl) blend eggs, liquids, and melted butter together. Add other ingredients and blend. Break bread into small chunks and add to bowl.
	+	- Allow to soak at least 1 hour. Add liquid as required to maintain a gooey mixture.
	+	- Pour into buttered 9 x 13(large stainless) and 9x9 pans.
	+	- Bake on center shelf at 410 deg for 30-40 min or until top is golden. Center should remain moist and slightly quiver when shaken.
	+	- Optional: fruits may be used in place of raisins, coconut and pecans and should equal 7-9 cups total.
	+	Whiskey Sauce
	+	- Cream butter and sugar over medium heat until all butter is absorbed.
	+	- Remove from heat, allow to cool, and blend in egg (white will harden if too hot)
	+	- Gradually pour in whiskey stirring constantly.
	+	- Serve warm with sauce over pudding
	+
	+	Serves: 26 - 30
	+
	+	\\
	+	\\
	+	{{tag>food dessert}}
	+

breadpuddingmediumbatch

anonymous@undisclosed.example.com (Anonymous) — Wed, 30 May 2018 20:50:15 +0000

2026/04/22 06:24	current
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	+	====== Bread Pudding & Whiskey Sauce - Medium Batch ======
	+
	+	===== Pudding =====
	+	*16 oz French or other stale bread
	+	*3 large eggs
	+	*8 Tbsp butter (1 stick) - melted
	+	*4 cups half & half
	+	*2 cups Pina Colada mix
	+	*2 cups sugar
	+	*1 1/2 cups raisins
	+	*1 1/2 cups pecans
	+	*1 1/2 cups shredded coconut
	+	*1 tsp nutmeg
	+	*2 tsp cinnamon
	+	*2 Tbsp vanilla extract
	+	*1 tsp almond extract
	+
	+	===== Whiskey sauce =====
	+	*8 Tbsp butter (1 stick)
	+	*1 1/2 cups confectioner's sugar
	+	*1 large egg
	+	*1/2 cup whiskey
	+	\\
	+	Bread Pudding
	+	- Break bread into large chunks and allow to become stale 1 week. Alternative: put in 300 deg oven for 10-15 min., rotating often, remove when bread dry but not toasted.
	+	- In large bowl (blue bowl) blend eggs, liquids, and melted butter together. Add other ingredients and blend. Break bread into small chunks and add to bowl.
	+	- Allow to soak at least 1 hour. Add liquid as required to maintain a gooey mixture.
	+	- Pour into buttered 9 x 13(large stainless) pan.
	+	- Bake on center shelf at 430 deg for 25-30 min or until top is golden. Center should remain moist and slightly quiver when shaken.
	+	- Optional: fruits may be used in place of raisins, coconut and pecans and should equal 7-9 cups total.
	+
	+	Whiskey Sauce
	+	- Cream butter and sugar over medium heat until all butter is absorbed.
	+	- Remove from heat and blend in egg.
	+	- Gradually pour in whiskey stirring constantly.
	+	- Serve warm with sauce over pudding
	+
	+	Serves: 18 - 20 ` `Total Time: 2 1/2 hours
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food dessert}}
	+

breadpuddingsmallbatch

anonymous@undisclosed.example.com (Anonymous) — Sun, 21 Jan 2024 01:14:00 +0000

2026/04/22 06:24	current
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	+	====== Bread Pudding & Whiskey Sauce - Small Batch ======
	+
	+	===== Pudding =====
	+	*8 oz French or other stale bread
	+	*2 large eggs
	+	*4 Tbsp butter (1/2 stick) - melted
	+	*2 cups half & half
	+	*1 cups Pina Colada mix
	+	*1 cups sugar
	+	*3/4 cups raisins
	+	*3/4 cups pecans
	+	*3/4 cups shredded coconut
	+	*1/2 tsp nutmeg
	+	*1 tsp cinnamon
	+	*1 Tbsp vanilla extract
	+	*1/2 tsp almond extract
	+
	+	===== Whiskey sauce =====
	+	*4 Tbsp butter (1/2 stick)
	+	*3/4 cups confectioner's sugar
	+	*1 large egg
	+	*1/4 cup whiskey
	+	\\
	+	Bread Pudding
	+	- Break bread into large chunks and allow to become stale 1 week. Alternative: put in 300 deg oven for 10-15 min., rotating often, remove when bread dry but not toasted.
	+	- In large bowl (blue bowl) blend eggs, liquids, and melted butter together. Add other ingredients and blend. Break bread into small chunks and add to bowl.
	+	- Allow to soak at least 1 hour. Add liquid as required to maintain a gooey mixture.
	+	- Pour into buttered 9"x 9" baking pan.
	+	- Bake on center shelf at 430 deg for 23-30 min or until top is golden. Center should remain moist and slightly quiver when shaken.
	+	- Optional: fruits may be used in place of raisins, coconut and pecans and should equal 7-9 cups total.
	+
	+	Whiskey Sauce
	+	- Cream butter and sugar over medium heat until all butter is absorbed.
	+	- Remove from heat and blend in egg.
	+	- Gradually pour in whiskey stirring constantly.
	+	- Serve warm with sauce over pudding
	+
	+	Serves: 8 ` `Total Time: 2 1/2 hours
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food dessert}}
	+

brinedroastedturkey

anonymous@undisclosed.example.com (Anonymous) — Tue, 03 Dec 2013 01:56:35 +0000

2026/04/22 06:24	current
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	+	====== Brined Roast Turkey ======
	+	Turkey
	+	* 1 13-19 lb turkey
	+	* 2 Tbsp butter, melted
	+	* 1/2 tsp table salt
	+	* 1/2 tsp pepper
	+	Apple Cider Brine
	+	* 2 quarts apple juice or cider
	+	* 6 quarts water - dissolve ingredients in 4 cup hot water, add cold water to total
	+	* 2 cups kosher salt
	+	* 2 cups packed dark brown sugar
	+	Molasses Brine
	+	* 8 quarts water - dissolve ingredients in 4 cup hot water, add cold water to total
	+	* 2 cups kosher salt
	+	* 1 cup packed dark brown sugar
	+	* 1 cup mild-flavored molasses
	+	Basic Brine
	+	* 8 quarts water - dissolve ingredients in 4 cup hot water, add cold water to total
	+	* 2 cups kosher salt
	+	* 2 cups sugar
	+	\\
	+	Savory Walnut Stuffing (Parade Magazine)
	+	* 1/4lb (1 stick) cup butter or margarine
	+	* 1 Tbsp ground sage leaves
	+	* 2 tsp ground thyme or thyme leaves
	+	* 2 1/2 cup (7 med stalks) thinly sliced celery
	+	* 1 1/4 cup chopped onion
	+	* 1 chicken or vegetable bullion cube
	+	* 1/4 cup boiling water
	+	* 1/2 tsp salt
	+	* 1/4 tsp ground black pepper
	+	* 1/3 cup grated Parmesan cheese
	+	* 1/3 cup chopped parsley
	+	* 1 1/2 cup coarsely chopped walnuts
	+	* 1 14-16 oz bag stuffing cubes
	+	\\
	+	Pan ingredients
	+	* 1 can chicken broth, low sodium
	+	* 1 carrot, cut coarse
	+	* 1 onion, cut coarse
	+	* 1 celery rib, cut coarse
	+	* 2 sprigs of thyme
	+	* 1/2 lemon (optional)
	+	\\
	+	Gravy (optional)
	+	* defatted pan juice from the turkey - cool and remove fat on top
	+	* 1/2 cup white wine
	+	* 3/4 cup chicken broth
	+	* 3 Tbsp cornstarch
	+
	+	\\
	+	- If frozen thaw turkey - 16lb turkey 84 hr in refrigerator prior to start of brining.
	+	- Remove the turkey's neck and giblets and reserve for another use.
	+	- In large pot or bucket mix brine ingredients. Mix the salt and sugar with hot water until they dissolve, add remainder of cold water. Place the turkey in the brine. Place the container in the refrigerator and allow to soak for 6 hours. When brining complete wash the turkey well inside and out under cold water for several minutes. The turkey may be brined the day prior to cooking and stored dry.
	+	- 2 hours before roasting, remove turkey and discard the brine.
	+	- 75 min. before roasting make stuffing: In large skillet heat butter until melted. Add sage, thyme, celery, and onion, saute 5-7 min. Add bullion cube and water, stirring to dissolve. Stir in salt, pepper, Parmesan cheese and parsley. In large bowl combine walnuts and bread cubes. Stir in herb-celery mixture.
	+	- Stuff turkey
	+	- Preheat the oven to 400 deg. Place turkey breast side down on V- rack covered with aluminum foil sprayed with nonstick cooking spray with holes poked in it in the roasting pan. Place string loops under turkey to aid in rolling and removing. Brush skin with melted butter and pepper. Add the chicken broth, carrot, onion, celery, and thyme to the bottom of the roasting pan.
	+	- Cook for 45 min. or until skin is nicely browned. Flip turkey over with breast side up. Butter and salt and pepper. Lower temperature to 325 deg. Every half hour add additional broth as required and baste turkey. Cover with aluminum foil as required to prevent burning of skin.
	+	- Cook until breast reaches 163 deg and thick part of thigh reach 170 deg. For 14 lb stuffed turkey in dark enamel pan this requires an additional 2 1/4 - 2 1/2 hr at 325 deg. for a total cook time of 3 - 3 1/4 hours. For a 20lb turkey the total cook time is 4 hr.
	+	- Allow cooked bird to rest for at least 30 min. prior to carving.
	+	- For gravy skim the fat from the drippings. Add the white wine and 1/2 broth. Set the roasting pan over 2 burners and bring the liquid to a boil stirring to loosen any brown bits. Pour into sauce pan. Mix the remaining broth and cornstarch together and stir into sauce pan. Bring the gravy to a boil, reduce heat, and simmer until gravy thickens.
	+	\\
	+	Timing:
	+	* thawing - 84 hr in refrigerator for 16 lb turkey
	+	* brining - 6 hr. - may be done day prior to cooking
	+	* total prep time - 1 1/4hr (turkey wash & dry + stuffing)
	+	* 14 lb total cook time - 3 - 3 1/4 hr (45min 400deg + 2 1/2hr 325deg)
	+	* 20 lb total cook time - 4 hr (45min 400deg + 3hr15min 325deg)
	+	* Total time from brine removal to carving - 4 3/4 - 5 hr. for 14lb; 6 hr for 20 lb
	+	\\
	+	\\
	+	{{tag>food meat}}
	+

brinedroastedturkeybreast

anonymous@undisclosed.example.com (Anonymous) — Mon, 07 Apr 2014 15:07:31 +0000

2026/04/22 06:24	current
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	+	====== Brined Roast Turkey Breast ======
	+
	+	===== Turkey Breast =====
	+	* 1 6 - 8 lb turkey breast
	+	* 2 Tbsp butter room temp or olive oil
	+	* 1/4 tsp pepper
	+
	+	===== Brine =====
	+	* 6 quarts water
	+	* 1 1/2 cups kosher salt
	+	* 1 1/2 cups sugar
	+
	+	===== Pan ingredients =====
	+	* 1/2 cup chicken broth, low sodium
	+	* 1 carrot, cut coarse
	+	* 1 onion, cut coarse
	+	* 1 celery rib, cut coarse
	+	* 2 sprigs of thyme (optional)
	+	===== Gravy (optional) =====
	+	* defatted pan juice from the turkey
	+	* 1 1/4 cup chicken broth
	+	* 3 Tbsp cornstarch
	+
	+	\\
	+	- If frozen thaw turkey breast - 48 hr in refrigerator
	+	- If not injected with salt solution brine turkey. In large pot or bucket mix brine ingredients. Dissolve salt and sugar with boiling water and add cold water to total. Place the breast in the brine. Place the container in the refrigerator and allow to soak for 5 hours.
	+	- 30 min. before roasting, remove turkey and discard the brine. Wash the turkey well inside and out under cold water for several minutes and pat dry.
	+	- Being careful to not tear the membrane separate the skin on either side of the breastbone to form 2 large pockets. Rub the breast pockets with seasoned butter, rub the breast skin with the remaining butter.
	+	- Preheat the oven to 425 deg. Place the breast skin side up on rack in the roasting pan. If available place the neck in the pan next to the breast. Add the chicken broth, carrot, onion, celery, and thyme to the bottom of the roasting pan.
	+	- Cook for 15 min.; rotate pan and cook additional 15 min. Lower temperature to 325 deg. and cook for 30 min. Add additional liquid if require to prevent burning onto pan. Rotate pan, install meat thermometer and cook until internal temp in thickest part is 158 deg. which should require an additional 30 min.
	+	- Allow cooked bird to rest for 20 min. after cooking.
	+	- For gravy pour the drippings into a small sauce pan. Skim fat from the top, Add 1/2 broth, bring the liquid to a boil, mix the remaining broth and cornstarch together and stir into sauce pan. Bring the gravy to a boil, reduce heat, and simmer until gravy thickens.
	+	- after setting starting at center cut the meat from the breast bone and remove on one side. Cut meat into slices on the bias across the grain. Repeat for other side.
	+	Timing:
	+	* thawing - 48 hr in refrigerator
	+	* brining - 5 hr
	+	* turkey out of brine - 30 min.
	+	* 425 deg cooking - 30 min.
	+	* 325 deg cooking - 60 min.
	+	* setting - 20 min.
	+	* Total time from brine removal to carving - 2 hr.
	+
	+	\\
	+	\\
	+	{{tag>food meat}}
	+

broccolicheesesoup

anonymous@undisclosed.example.com (Anonymous) — Thu, 24 Oct 2013 17:45:41 +0000

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	+	====== Broccoli Cheese Soup ======
	+	*2 Tbsp unsalted butter
	+	*2 lbs broccoli - florets chopped 1" pieces, stems trimmed, peeled, cut into 1/4" slices
	+	*1 medium onion - rough chop
	+	*2 med garlic cloves - chopped (2 tsp)
	+	*1 1/2 tsp dry mustard
	+	*pinch cayenne pepper
	+	*3-4 cups water
	+	*1/4 tsp baking soda
	+	*2 cups vegetable or low sodium chicken broth
	+	*2 oz. baby spinach
	+	*3 oz. sharp cheddar cheese - shredded
	+	*1 1/2 oz. Parmesan cheese - grated fine + extra for serving garnish
	+	*ground black pepper
	+	\\
	+	- Heat butter in large soup pot. When foaming subsides, add broccoli, onion, garlic, mustard, cayenne and 1 tsp salt. Cook, stirring frequently, until fragrant about 6 min.
	+	- Add 1 cup water and baking soda. Bring to simmer, cover, and cook until broccoli is very soft, about 20 min., stirring once during cooking.
	+	- Add broth and 2 cups water and increase heat to bring to simmer. Stir in spinach and cook until wilted, about 1 min.
	+	- Transfer half of soup to blender, add cheddar and Parmesan, and blend until smooth, about 1 min. Repeat with remaining soup. return to pot and bring to simmer. Adjust consistency with additional water if required. Season to taste with salt and pepper.
	+	- Serve, passing extra Parmesan.

	+	\\
	+	\\
	+	Serves: 6-8 Total cook time: 30min
	+	Source: Cook's Illustrated
	+	\\
	+	\\
	+	{{tag>food soup vegetarian}}

brownbread

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:06 +0000

2026/04/22 06:24	current
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	+	====== Brown Bread ======
	+
	+	*1 qt buttermilk (2 Tbsp lemon juice + 4 cups milk)
	+	*1 1/2 cup molasses - original
	+	*2 cup raisins
	+	*2 cup whole wheat flour
	+	*2 cup rye flour
	+	*2 cup yellow cornmeal
	+	*1 1/2 tsp baking soda
	+	*1 tsp salt
	+
	+	\\
	+
	+	- In large mixing bowl blend buttermilk and molasses. Stir in raisins.
	+	- In bowl stir together the flours, cornmeal, baking soda and salt.
	+	- Stir the dry ingredients into the wet ingredients.
	+	- Grease 9 Similac cans and pour in mixture. Cover tightly with foil and place on rack in 1" boiling water. Cover and simmer over low heat for 2 1/2 hr adding more boiling water if required.
	+	- Remove bread from cans and cool on rack.
	+
	+	\\
	+	Serves: 4/can Total cook time: 2 1/2 hr
	+	Source: Better Homes & Garden
	+	\\
	+	\\
	+	{{tag>food bread}}

brownedonions

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:06 +0000

2026/04/22 06:24	current
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	+	====== Browned Onions ======

	+	*5 large onions - halved and sliced into thin half moons
	+	*1 1/2 Tbsp butter or vegetable oil
	+	*1 cup chicken or vegetable broth
	+	*2 Tbsp white wine or broth
	+	*salt and ground pepper
	+	\\
	+	- Combine the onions, oil, and broth in 12" covered skillet. Cover and bring to boil. Simmer briskly for 10 min.
	+	- Uncover. Simmer for approximately 35-40 min., stirring occasionally, until the onions are turning amber brown and the liquid is almost gone. Cook for a few more minutes, stirring constantly. The onions will start to stick, but scrape up the browned bits.
	+	- Turn heat up to brown the onions with bits sticking to the bottom of the pan. Splash in the wine and stir to free the stuck bits. Season with salt and pepper and serve immediately. Will keep for several days refrigerated.
	+	- Serve over mashed or baked potatoes or with steak or hamburgers.
	+	\\
	+	Serves: 8 Total cook time: 60 min.
	+	Source: Potatoes by Sue Kreitzman
	+	\\
	+	\\
	+	{{tag>food vegetarian side}}

brusselssprouts

anonymous@undisclosed.example.com (Anonymous) — Wed, 18 Jan 2017 20:50:57 +0000

2026/04/22 06:24	current
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	+	======= Roasted Brussels Sprouts with Maple-Balsamic Drizzle =======
	+	*2 lb uncooked Brussels sprouts - trimmed
	+	*2 Tbsp extra-virgin olive oil
	+	*2 + 1/4 tsp kosher salt
	+	*2 Tbsp maple syrup
	+	*3 Tbsp balsamic vinegar
	+	\\
	+	- Heat oven to 450 deg. If large cut Brussels sprouts in half. Toss Brussels sprouts with olive oil, 2 tsp salt, and pepper on bake sheet. Roast stirring half way through for about 20 min.
	+	- Meanwhile combine vinegar, maple syrup, and remaining 1/4 tsp salt. Boil, stirring frequently until thick and syrupy, about 3 min. Pour over roasted Brussels sprouts.
	+	\\
	+	Serves: 6 Total cook time: 20 min
	+	Source: Weightwatchers - 3 points
	+	\\
	+	\\
	+	====== Buttery Brussels Sprouts with Sage, Dried Cranberries and Pecans ======
	+	*1 Tbsp unsalted butter
	+	*1 pckg frozen Brussels sprout
	+	*6-8 fresh sage leaves
	+	*1/4 tsp black pepper
	+	*2 Tbsp dried cranberries
	+	*2 Tbsp chopped pecans - toasted
	+	\\
	+	- Cook Brussels sprouts according to package directions to slightly undercooked state.
	+	- Heat skillet, add butter and when it finishes foaming add the Brussels sprouts, sage, and pepper. Saute 3 minutes until the sage is fragrant. Add the cranberries and cook additional 3 min. until they start to plump. Sprinkle toasted pecans on top.
	+	\\
	+	Serves: 6 Total Cook Time: 30min.
	+	Source: SparkRecipes.com
	+	\\
	+	\\
	+	====== Bacon Roasted Brussels Sprouts ======
	+	*2 slices bacon - thinly sliced crosswise
	+	*1/8 tsp crushed red pepper flakes
	+	*2 lb Brussels sprouts or 2-12oz pckg frozen Brussels sprouts
	+	*1/2 cup thin wedges red onion
	+	*2 tsp fresh thyme leaves
	+	*1/2 tsp salt
	+
	+	\\
	+	- In large oven going skillet cook bacon until browned and crisp. Remove bacon and drain on paper towel. Add crushed red pepper to drippings in skillet; cook and stir for 1 min. or until fragrant.
	+	- Add Brussels sprouts, onion, thyme, and salt to skillet. Stir to coat. Transfer to 400 deg oven and roast uncovered for 20 min or until just tender and browned, stirring once. Sprinkle with reserved bacon.

	+	\\
	+	Serves: 6 Total Cook Time: 30min.
	+	Source: Midwest Living Recipes for all Seasons vol 4
	+	\\
	+	\\
	+	{{tag>food side}}

butterchicken

anonymous@undisclosed.example.com (Anonymous) — Sat, 12 Nov 2022 20:38:08 +0000

2026/04/22 06:24	current
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	+
	+	====== Butter Chicken ======
	+
	+	*1 cup plain whole milk yogurt
	+	*2 Tbsp honey
	+	*1 Tbap sweet paprika
	+	*1/2 tsp cayenne pepper
	+	*4 Tbsp garam masala - divided
	+	*2 Tbsp ground cumin - divided
	+	*2 Tbsp grated fresh ginger - divided
	+	*kosher salt and ground black pepper
	+	*2 1/2 lb boneless/skinless chicken thighs - cut into 3 strips
	+	*1 cup roasted salted cashews
	+	*4 Tbsp salted butter - cut into 2 pieces divided
	+	*1 large yellow onion - finely chopped
	+	*6 med garlic cloves - finely grated
	+	*28 oz can crushed tomatoes
	+	*1/4 cup finely chopped fresh cilantro
	+	*2 Tbsp lime juice
	+
	+	\\
	+	- In a large bowl, whisk together the yogurt, honey, paprika, cayenne, 3 tablespoons garam masala, 1 tablespoon cumin, 1 tablespoon ginger and 1 teaspoon salt. Add the chicken and stir until evenly coated. Cover and refrigerate for at least 30 minutes or for up to 1 hour.
	+	- Heat the broiler with a rack about 6 inches from the broiler element. Line a broiler-safe rimmed baking sheet with foil, set a wire rack in the baking sheet and mist it with cooking spray. In a blender, puree the cashews with ¾ cup water until smooth, about 1 minute; set aside.
	+	- In a large Dutch oven over medium, melt 2 tablespoons of butter. Add the onion and cook, stirring occasionally, until beginning to brown, about 5 minutes. Stir in the remaining 1 tablespoon ginger and the garlic, then cook until fragrant, about 30 seconds. Stir in the remaining 1 tablespoon garam masala and the remaining 1 tablespoon cumin. Add the cashew puree and cook, stirring constantly, until the mixture begins to brown, about 3 minutes. Stir in the tomatoes and 2 cups water, scraping up any browned bits. Add the remaining 2 tablespoons butter and bring to a simmer, stirring to combine. Reduce to medium and cook, stirring often, until the sauce is thick enough to heavily coat a spoon, 12 to14 minutes. Taste and season with salt and pepper. Remove from the heat and cover to keep warm.
	+	- Arrange the chicken with its marinade still clinging to it in an even layer on the prepared rack. Broil until well browned and lightly charred on both sides, 15 to 20 minutes, flipping the pieces once about halfway through. Transfer to the sauce, bring to a simmer over medium and cook, stirring occasionally, until a skewer inserted into the chicken meets no resistance, about 10 minutes. Off heat, stir in the cilantro and lime juice, then let stand for 5 minutes. Taste and season with salt and pepper.
	+
	+
	+	\\
	+	Serves: 4-6 Total cook time: 1 hr 25 min
	+	Source: Milk Street
	+	\\
	+	\\
	+	{{tag>food meat}}
	+

buttermilkdropbiscuits

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:07 +0000

2026/04/22 06:24	current
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	+	===== Buttermilk Drop Biscuits ======

	+	*2 cups unbleached flour (10 oz.)
	+	*2 tsp baking powder
	+	*1/2 tsp baking soda
	+	*1 tsp sugar
	+	*3/4 tsp salt
	+	*1 cup buttermilk - cold
	+	*8 Tbsp unsalted butter - melted and cooled slightly
	+	*2 Tbsp unsalted butter - melted for brushing tops
	+	\\
	+	- Adjust rack to middle position and heat oven to 475 deg.
	+	- Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 8 Tbsp melted butter in medium bowl, stirring until butter forms small clumps.
	+	- Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Using greased 1/4 cup dry measure, scoop level amount of batter and drop onto parchment-lined rimmed baking sheet. Repeat with remaining batter.
	+	- Bake until tops are golden brown and crisp, 12 to 14 min. Brush tops with 2 Tbsp melted butter, transfer to wire rack and let cool 5 min. before serving.
	+	- To refresh day old biscuits heat in 300 deg. oven for 10 min.
	+	\\
	+	Serves: 6 Total cook time: 14 min.
	+	Source: Cook's Illustrated Nov. 2007
	+	\\
	+	\\
	+	{{tag>food vegetarian bread}}

buttermilkpancakes

anonymous@undisclosed.example.com (Anonymous) — Sun, 15 Jul 2018 16:28:49 +0000

2026/04/22 06:24	current
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	+	====== Buttermilk Pancakes ======
	+	* 2 cups (10 oz.) unbleached flour
	+	* 3 Tbsp sugar
	+	* 1 1/2 tsp baking powder
	+	* 1 1/2 tsp baking soda
	+	* 1 1/4 tsp kosher salt
	+	* 2 cups buttermilk
	+	* 2 large egg
	+	* 3 Tbsp unsalted butter - melted and cooled slightly
	+	* 1-2 tsp vegetable oil
	+
	+	\\
	+	- Whisk flour, sugar, baking powder, baking soda, and salt in medium dry bowl.
	+	- Whisk eggs and melted butter into buttermilk in small bowl. Make well in center of dry ingredients in bowl; pour in liquid mixture and stir together very gently until just combined. Do not overmix.
	+	- Heat 12" nonstick skillet or griddle over medium heat. Add 1 tsp oil and brush to coat bottom. Pour 1/4 cup batter into 3 spots on surface and cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Flip and cook until golden brown on second side, 1 to 1 1/2 min. longer.
	+
	+
	+	\\
	+	Serves: 4 Total cook time: 4 min. per batch
	+	Source: NYT recipe app.
	+
	+
	+	\\
	+	\\
	+	{{tag>food,breakfast }}

butternutsquashandapplesalad

anonymous@undisclosed.example.com (Anonymous) — Sun, 09 Dec 2012 04:28:17 +0000

2026/04/22 06:24	current
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	+	====== Butternut Squash and Apple Salad ======
	+	*1 lb butternut squash - peeled
	+	*3 tart apples - cored
	+	*2 Tbsp butter
	+	*2 Tbsp packed brown sugar
	+	*2 tsp snipped fresh thyme
	+	*4 oz. cheese - blue cheese or Stilton with apricots or other cheese
	+	*lettuce or spinach or mixed greens
	+	*snipped fresh chives
	+	\\
	+	- Cut squash into 1/2" slices, halving and seeding as necessary. Cut apples crosswise into 1/2" slices. Arrange in a shallow, foil lined baking pan.
	+	- In small bowl melt butter, brown sugar, and thyme together. Brush or spoon over slices.
	+	- Roast uncovered in a 425 deg oven for 15 min. Transfer apple slices to a plate and keep warm. Roast squash for an additional 5-10 min. until tender.
	+	- Arrange greens on salad plates. Stack the squash and apple slices on top and sprinkle cheese and chives on top. Add salad dressing on top. Serve immediately.
	+
	+	\\
	+	Serves: 6 Total Cook Time: 25 min.
	+	Source: Midwest Living Nov/Dec 2012
	+	\\
	+	\\
	+	{{tag>food side vegetarian}}

butternutsquashandchickpeahotpot

anonymous@undisclosed.example.com (Anonymous) — Tue, 21 Nov 2017 03:22:12 +0000

2026/04/22 06:24	current
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	+	====== Butternut Squash and Chickpea Hot Pot ======
	+	*3 Tbsp vegetable oil
	+	*1 1/2 cup finely chopped onion
	+	*1/4 tsp salt
	+	*2 tsp Thai red curry paste
	+	*1 tsp ground cumin
	+	*1 tsp ground coriander
	+	*2 lb peeled seeded butternut squash - cut into 1" cubes (alt:sweet potato, pumpkin)
	+	*2 - 15 oz can coconut milk
	+	*1 cup chicken or vegetable broth
	+	*3 Tbsp soy sauce
	+	*4 - 15 oz cans chickpeas - drained
	+	*ground black pepper
	+	*fresh cilantro - chopped
	+
	+	\\
	+	- Add oil to large pot, heat, add onion and salt. Saute until softened but not browned. Add curry paste and saute for 1 min. Add cumin and coriander.
	+	- Raise heat to high and add squash. Stir for about 1 min. Stir in coconut milk, broth and soy sauce. Partly cover with lid and reduce heat to low. Simmer gently about 10 min.
	+	- Add chickpeas, cover and simmer for 20 min. Stir gently and adjust salt and pepper to taste. If more heat is desired, add more curry paste.
	+	- Ladle into serving bowls and sprinkle with cilantro.
	+
	+	\\
	+	Serves: 6 Total Cook Time: 35 min.
	+	Source: NYT cooking app - Pumpkin and Chickpea Hot Pot
	+	\\
	+	\\
	+	{{tag>food maincourse vegetarian}}

butternutsquashgratinwithgoatcheese

anonymous@undisclosed.example.com (Anonymous) — Thu, 09 Feb 2012 04:04:37 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+	====== Butternut Squash Gratin with Goat Cheese ======
	+	* 2 butternut squash (3 1/2lb total) - peeled, seeded, cut into 1" pieces
	+	* 2 Tbsp olive oil
	+	* 1 1/2 tsp kosher salt
	+	* 1/2 tsp black pepper
	+	* 3 Tbsp unsalted butter
	+	* Bunch of leeks (2 cups) - thinly sliced
	+	* 2 tsp snipped fresh sage or 1/2 tsp dried
	+	* 6 oz. goat cheese - crumbled into 1/2" pieces
	+	* 1 cup whipping cream (substitute 1 cup milk + 1 Tbsp corn starch)
	+	* 1/2 cup hazelnuts or pumpkin sees - coarsely chopped
	+
	+	\\
	+	- Place squash on 2 cookie sheets. Drizzle with olive oil and sprinkle with 1 tsp of the salt and pepper; toss to coat. Roast in 400 deg oven about 30 min or until tender, stirring once. Remove from oven and set aside. Lower oven temp to 375 deg.
	+	- In skillet melt 2 Tbsp butter over med heat. Add the leeks and sage, and cook for 4-5 min or until leeks are tender, but not brown, stirring frequently. Remove from heat and set aside.
	+	- Butter a 2-3 qut. casserole dish with the remaining 1 Tbsp butter. Spread half of the leek mixture over the bottom of the buttered baking dish, add half of the squash and dot with half of the goat cheese. Repeat the layers with the remaining leek mixture, squash and cheese.
	+	- Pour whipping cream evenly over the layers in the dish. Sprinkle with remaining 1/2 tsp salt and the hazelnuts. Bake uncovered, in the 375 deg oven about 35 min. or until the cream is bubbly and the nuts are toasted. Let stand 5 min. before serving.
	+
	+	\\
	+	Serves: 8-10 Total cook time: 70 min.
	+	Source: Midwest Living October 2011
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food,vegetarian,side}}

butternutsquashlasagnapie

anonymous@undisclosed.example.com (Anonymous) — Tue, 30 Dec 2025 19:35:05 +0000

2025/12/30 11:42		current
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	- After the pie has cooked for 1 hour remove from oven and remove foil cover. Expose the top and spoon the sauce evenly over the surface keeping separate from base.		- After the pie has cooked for 1 hour remove from oven and remove foil cover. Expose the top and spoon the sauce evenly over the surface keeping separate from base.
	- Turn oven up to 450 deg.. Place cake pan on its baking sheet and bake for another 15 - 20 min rotating 1/2 way through until nicely browned on top. Set aside to cool for at least 15 min.		- Turn oven up to 450 deg.. Place cake pan on its baking sheet and bake for another 15 - 20 min rotating 1/2 way through until nicely browned on top. Set aside to cool for at least 15 min.
-	- Cool pan on wire rack for 30 min. Over smooth surface invert onto wire rack and lift off pan. Place drips and fruit stuck onto pan on top of cake and smooth.	+	- Carefully release the pie from the springform pan, loosening the outer ring then using the parchment to help lift it onto a serving plate.
-	- Allow cake to cool for 20 min. or longer and then slide onto serving dish.	+
	\\		\\
-	Serves: 10 Total cook time: 1 hr 15 min.	+	Serves: 10 Total cook time: 1 hr 20 min. + 15 min cool
-	Source: Cook's Illustrated Sept/Oct 2010	+	Source: NYT Recipes

butternutsquashrisotto

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:08 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Butternut Squash Risotto ======
	+
	+	* 4 cups low sodium chicken broth
	+	* 2 Tbsp olive oil
	+	* 1 large yellow onion - finely chopped
	+	* 1/2 tsp kosher salt
	+	* 1/4 tsp black pepper
	+	* 2 Tbsp finely chopped fresh sage
	+	* 1 butternut squash - peeled, seeded, and grated (large holes of box grater or pulse in food processor)
	+	* 1 large clove garlic - minced
	+	* 1 1/2 cups Arborio rice
	+	* 1 cup dry white wine
	+	* 1/2 cup (2 oz.) grated Parmesan cheese
	+
	+	\\
	+
	+	- Warm the broth over low heat in a sauce pan.
	+	- Heat the oil in large sauce pan. Add the onion, salt, and pepper and cook for 4 min.
	+	- Add the sage and cook for 1 min.
	+	- Add the squash and garlic and cook until the squash begins to soften about 3 min.
	+	- Add the rice and cook stirring constantly for 3 min.
	+	- Add the wine and cook stirring frequently until the liquid is absorbed, about 3 min.
	+	- Add the broth 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding more. It shoudl take about 30 min for all the broth to be absorbed.
	+	- Remove from heat and stir in the parmesan. Spoon into individual bowls.
	+
	+	\\
	+	Serves: 4 Total cook time: 45 min.
	+	Source: Real Simple Dec., 2006
	+	\\
	+	\\
	+	{{tag>food vegetarian maincourse}}
	+

butternutsquashsoup

anonymous@undisclosed.example.com (Anonymous) — Wed, 07 Nov 2018 03:58:53 +0000

2026/04/22 06:24	current
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	+	====== Butternut Squash Soup ======
	+	//with brown butter, sage, and nutmeg creme fraiche //
	+	\\
	+	\\
	+	* one 3 - 3.5lb butternut squash
	+	* 2 T canola oil
	+	* kosher salt & fresh ground black pepper
	+	* 2 sage sprigs
	+	* 1 c thinly sliced (1/8") leeks, white and light green parts only
	+	* 1/2 c thinly sliced (1/8") carrots
	+	* 1/2 c thinly sliced (1/8") shallots
	+	* 1/2 c thinly sliced (1/8") onions
	+	* 6 cloves garlic, peeled and smashed
	+	* 2 T honey
	+	* 6 c vegetable stock
	+	* 4 T (2oz) unsalted butter
	+	* 1/4 c creme fraiche
	+	* freshly grated nutmeg
	+	* canola oil (if using sage leaves)
	+	* 8 sage leaves or 1 T minced chives
	+	* kosher salt and freshly ground black pepper
	+	* extra virgin olive oil
	+
	+	\\
	+	Squash
	+	- preheat oven to 350 F, line small baking sheet with aluminum foil (optional)
	+	- cut neck off squash and set aside, cut bulb in half and scoop out and discard seeds
	+	- brush inside with ~1 1/2 t of canola oil, then sprinkle cavities with salt and pepper, and tuck a sprig of sage into each
	+	- place cut side down on baking sheet and roast for about 1 hour, or until completely tender
	+	- remove squash from oven and set aside until cool enough to handle; then scoop out and reserve flesh (discard sage)
	+
	+	Base
	+	- using a paring knife or peeler, peel away skin from neck of squash until you reach bright orange flesh
	+	- cut into ~1/2" pieces, making approx 4 c diced squash (will be pureed so irregular is ok)
	+	- put 1 T canola oil in stockpot over med-high heat, add leeks, carrots, shallots, and onions; cook, stirring often for about 6 minutes
	+	- add diced squash, garlic, 1 1/2 t salt, and 1/2 t pepper; cook gently for 3 minutes, reducing heat as necessary to keep garlic and squash from coloring
	+	- stir in honey and cook while stirring for 2-3 minutes
	+	- add vegetable stock, bring to simmer, and cook 10-15 minutes, or until squash is tender
	+	- add roasted squash and simmer gently for about 30 minutes
	+	- blend with immersion or regular blender to desired consistency
	+
	+	Presentation
	+	- place creme fraiche in chilled small metal bowl and stir in nutmeg to taste
	+	- whisk until creme fraiche holds a shape, cover and refrigerate
	+	- reheat the soup, adding more vegetable stock if too thick
	+	- heat medium skillet over high heat, when very hot, add butter and rotate skillet over heat as necessary to brown butter evenly, scraping up any bits that settle on bottom
	+	- as soon as foaming has subsided and butter is hazelnut brown, pour into pot of soup (DO NOT OVERCOOK butter, will change from brown to burnt quickly)
	+	- if using sage leaves, heat 1/8" of canola oil in small skillet
	+	- when oil is very hot, add sage and cook for 30-45 seconds, turning leaves to crisp them on both sides
	+	- when bubbling stops, moisture in leaves will have evaporated and they will be crisp
	+	- drain on paper towels and sprinkle with salt
	+	- serve soup with a dollop of creme fraiche, black pepper, and 2 sage leaves per bowl or some minced chives, as well as a little olive oil on top
	+
	+
	+	\\
	+	Serves: X Total cook time: X
	+	Source: X
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food soup squash}}

butternutsquashwithcouscousandchutney

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:09 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Butternut Squash with Couscous and Chutney ======
	+
	+	*3 Tbsp olive oil
	+	*2 large onions, sliced into 1/2" half-rounds
	+	*4 cloves garlic - minced
	+	*2 buttternut squash (2-3lb)- peeled, seeded, cut into 1" cubes
	+	*2 Tbsp curry powder
	+	*1 Tbsp kosher salt
	+	*3 cups chicken or vegetable broth
	+	*1 cup heavy cream
	+	*3 cups couscous
	+	*1 cup chopped peanuts
	+	*1 cup prepared chutney
	+	\\
	+	- Heat the oil in a large deep skillet. Add the onion and garlic and cook, stirring occasionally until softened, about 5 min.
	+	- Add the squash, curry powder and salt, stirring to coat evenly. Pour in the broth and bring to a boil. Reduce heat, cover, and simmer for 12-15 min. or until the squash is cooked through and most of the liquid has evaporated.
	+	- Stir in the cream and cook until the sauce has thickened, approx. 5 min.
	+	- Prepare the couscous per the package directions.
	+	- Place about 3/4 cup of couscous on each plate and top with curried squash. Garnish with the peanuts and chutney.
	+
	+	\\
	+	Serves 6 Total cooking time: 30 min.
	+	Source: Real Simple Jan. 2005
	+	\\
	+	\\
	+	{{tag>food vegetarian maincourse}}
	+

butternutsquashwithcumincouscous

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:10 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Butternut Squash with Cumin Couscous ======
	+
	+	* 1 Butternut squash (2 lbs.)- peeled, halved, seeded, cut into 1" cubes
	+	* 2 Tbsp olive oil
	+	* 1 large yellow onion - diced
	+	* 2 cloves garlic - chopped
	+	* 1/4 tsp cayenne pepper
	+	* 1/4 tsp ground cinnamon
	+	* 1/4 tsp ground nutmeg
	+	* 1/2 tsp ground cumin (1 tsp total)
	+	* 2 - 15 oz. vegetable broth
	+	* 1 1/2 tsp kosher salt (2 tsp total)
	+	* 1 15 oz can diced tomatoes
	+	* 1/3 cup raisins - golden or dark
	+	* 1 - 15 oz. chickpeas - drained (or Trader Joe's 20 oz.)
	+	* 1 Tbsp corn starch dissolved in 1/4 cup cold water
	+	* 1 1/2 cup water
	+	* 1/2 tsp ground cumin
	+	* 1/2 tsp kosher salt
	+	* 1 1/2 cup couscous
	+	* 2 Tbsp chopped fresh parsley - garnish
	+	* 1/4 cup sliced almonds - garnish
	+
	+	\\
	+
	+	- Heat oil in Dutch oven, add onions and cook for 4 min. Add the garlic and spices and cook for 1 min. Add the broth, salt, squash, tomatoes, raisins, and chickpeas. Bring to boil and simmer for 10 min. with top on. Uncover and cook for 15 min. or until the squash is tender. Add the cornstarch, mix and cook for 1 min.
	+	- While the squash is cooking, pour the water, cumin and salt in a medium saucepan and bring to boil. Stir in the couscous and remove from heat. Let stand for 5 - 10 min. and fluff with fork.
	+	- Put on plate or in bowl, top with the squash, and garnish with the parsley and almonds.
	+
	+	\\
	+	Serves: 6 Total cook time: 40 min
	+	Source: Real Simple Nov 2006
	+	\\
	+	\\
	+	{{tag>food vegetarian maincourse vegan}}
	+

butterscotch_pudding

anonymous@undisclosed.example.com (Anonymous) — Wed, 09 Dec 2015 21:13:57 +0000

2026/04/22 06:24	current
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	+	====== Butterscotch Pudding - America's Test Kitchen ======
	+
	+	*4 large egg yolks
	+	*1/4 cup cornstarch
	+	*1/4 cup milk (2 1/4 total)
	+	*12 Tbsp unsalted butter - cut into 1/2" pieces
	+	*1/2 cup (3.5oz) granulated sugar
	+	*1/2 cup packed (3.5oz) dark brown sugar
	+	*1/4 cup water
	+	*2 Tbsp light corn syrup
	+	*1 tsp lemon juice
	+	*3/4 tsp salt
	+	*1 cup heavy cream
	+	*2cup milk
	+	*2 tsp vanilla extract
	+	*1 tsp dark rum
	+
	+	\\
	+	- Whisk egg yolks and cornstarch together in large bowl until smooth. Microwave 1/4 cup milk until simmering, 30-45 sec. Gradually whisk in hot milk until smooth. Set aside (do not refrigerate).
	+	- Bring butter, granulated sugar, brown sugar, water, corn syrup, lemon juice, and salt to boil in large saucepan over med heat, stirring occasionally to dissolve sugar and melt butter. Once mixture is at full rolling boil, cook, stirring occasionally, for 5 min. Caramel should register about 240 deg. Immediately reduce heat to a gentle simmer with caramel maintaining steady stream of lazy bubbles, stirring frequently, until mixture is color of dark peanut butter, 12-16 min longer. Caramel will register about 300 deg and should have slight burnt smell.
	+	- Remove pan from heat; carefully pour 1/4 cup cream into caramel mixture and swirl to incorporate (mixture will bubble and steam); let bubbling subside. Whisk vigorously and scrape corners of pan until mixture is completely smooth, at least 30 sec. Return pan to med heat and gradually whisk in remaining 3/4 cup cream until smooth. Whisk in 2 cups milk until mixture is smooth, making sure to scrape corners and edges of pan to remove any remaining bits of caramel.
	+	- Return pan to stove and heat to full rolling boil, whisking frequently. Mixture should be boiling rapidly and beginning to climb toward top of pan.
	+	- Pour caramel pan into bowl with egg yolk mixture in 1 continuous fast motion. Whisk thoroughly for 10-15 sec. Whisk in vanilla and rum. Cover with plastic wrap and cool to set, at least 3 hr. Whisk pudding until smooth before serving.
	+
	+	\\
	+	Serves: 4-6 Total cook time: 30 min.
	+	Source: America's Test Kitchen
	+	\\
	+	\\
	+	{{tag>food dessert}}

cabbageandpotatogratin

anonymous@undisclosed.example.com (Anonymous) — Wed, 11 Jan 2017 15:50:58 +0000

2026/04/22 06:24	current
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	+	====== Cabbage and Potato Gratin ======
	+	* 2 lb cabbage - quartered
	+	* 1 1/2 lb baking potatoes - peeled and sliced
	+	* 2 garlic cloves - peeled
	+	* 2 cups milk
	+	* 1/2 cup creme fraiche
	+	* 1 tsp salt
	+	* black pepper
	+	* 4 oz. Gruyere - grated (1 cup tightly packed)
	+	* 1 oz. Parmesan - grated (1/4 cup)
	+	* 2 tsp finely chopped fresh sage
	+
	+	\\
	+
	+	- Bring large pot of water to a boil, salt generously and add quartered cabbage, add potato slices. Boil gently for 5 min.
	+	- Drain and use tongs to transfer cabbage quarters to a colander. Drain potato slices and place in large bowl. Allow cabbage to cool until you can handle the pieces. Core the wedges, cut them in half lengthwise. Slice crosswise into 1/2" ribbons. Return to colander and drain for another 5 min. Place in the large bowl with the potatoes.
	+	- Heat oven to 375 deg. Spray non stick on a baking dish (9"x13") or gratin large enough to provide a thin layer of cabbage and potatoes. Cut one of the garlic cloves in half and rub the dish with the cut surface. Then slice up all the garlic and toss with cabbage and potatoes in bowl.
	+	- In bowl mix together milk, creme fraiche, salt, and black pepper. Pour into bowl with cabbage and potatoes, add cheeses and sage, gently toss together. Scrape into baking dish.
	+	- Bake 1hr 15min to 1hr 30min until top is golden brown. During the first 45 min press the vegetables down into the liquid in the baking dish every 10-15 min, using thee back of a spoon. The gratin will still be bubbling when removed from the oven and you will see liquid in the baking dish. Let stand 10-15 min before serving to allow liquids to be reabsorbed.
	+
	+	\\
	+	Serves: 6 Total cook time: 90 min
	+	Source: NYT Cooking App
	+
	+	\\
	+	\\
	+	{{tag>food,maincourse }}

caramelizedcornwithmint

anonymous@undisclosed.example.com (Anonymous) — Fri, 18 Aug 2017 20:51:52 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+
	+	====== Caramelized Corn with Mint ======
	+
	+	*16 oz corn frozen or fresh (2-2.5 cups = 6 cobs)
	+	*1/2 stick unsalted butter
	+	*1/4 cup chopped fresh mint
	+	*salt
	+
	+	\\
	+	- For frozen corn drain on and covered by paper towels until thawed, about 30 min.
	+	- In wide skillet melt butter, add corn. Cook stirring often until golden and browned, about 10 min. Stir in mint and sprinkle with salt.
	+
	+
	+	\\
	+	Serves: 4 Total cook time: 10 min
	+	Source: NYT cooking app
	+	\\
	+	\\
	+	{{tag>food side}}
	+

caramelizedonionandappletart

anonymous@undisclosed.example.com (Anonymous) — Mon, 22 Aug 2016 00:49:19 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+
	+	====== Caramelized Onion and Apple Tart ======
	+
	+	* 1 lb bread or pizza dough - Trader Joe's refrigerated whole wheat pizza dough works well
	+	* Nonstick cooking spray
	+	* 2 Tbsp olive oil
	+	* 1 large red onion - thinly sliced
	+	* 3 oz thinly sliced cooked ham
	+	* 1 red cooking apple - cored, quartered and thinly sliced
	+	* 1 cup shredded Swiss cheese
	+	* Fresh thyme sprigs (optional)
	+
	+	\\
	+
	+	- Allow dough to rise per package directions. (Trader Joe's 20 min. at room temperature)
	+	- Preheat oven to 450 deg.
	+	- Heat olive oil in a large skillet. Add sliced onion. Cook covered, about 12 min. or until tender. Uncover, cook and stir over med-high heat for 3-5 min. more. Set aside.
	+	- Spray non stick on 13x9 baking sheet. Stretch dough out to evenly cover surface. Prick generously with a fork. Bake on the lowest rack about 8 min. or until puffed and lightly crisped.
	+	- Top crust with ham, then a layer of caramelized onions, apple slices and cheese. Bake about 10 min. more or until crust is crispy and cheese is melted. If desired garnish with fresh thyme.
	+
	+	\\
	+	Serves: 6 Total cook time: 35 min.
	+	Source: Midwest Living recipes for all seasons vol 4
	+	\\
	+	\\
	+	{{tag>food vegetarian}}

caramelpeconskilletbrownie

anonymous@undisclosed.example.com (Anonymous) — Sat, 18 Oct 2014 02:35:39 +0000

2026/04/22 06:24	current
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	+	====== Caramel Pecan Skillet Brownie ======
	+	*1 cup coarsely chopped pecans - toasted (lightly toast in dry skillet)
	+	*1/2 cup packed brown sugar
	+	*1/2 cup whipping cream
	+	*1 1/3 cup packed brown sugar
	+	*1 cup flour
	+	*1/2 cup unsweetened cocoa powder
	+	*2 tsp instant coffee crystals
	+	*3/4 tsp baking soda
	+	*1/2 tsp salt
	+	*4 eggs - lightly beatened
	+	*6 Tbsp butter - melted
	+	*1/4 cup whipping cream
	+	*6 oz dark chocolate - coarsely chopped
	+	*ice cream for serving (optional)
	+
	+	\\
	+	- In 10x2 heavy oven going skillet heat 1/4 cup butter until melted. Add pecans and 1/2 cup brown sugar. Cook and stir until mixture bubbles and sugar begins to melt. Remove from heat and carefully add 1/2 cup cream to skillet. Return to heat; cook and stir until combined and sugar is melted. Set aside.
	+	- In medium bowl, combine 1 1/3 cups brown sugar, flour, cocoa powder, coffee crystals, baking soda, and salt. Add eggs, 6 Tbsp melted butter and 1/4 cup cream; stir until combined. Fold in chopped dark chocolate. Carefully spoon batter over nut mixture in skillet.
	+	- Bake in 325 deg oven for 35 min or until just set.(Do not overcook). Cool brownie slighly on a wire rack. Serve warm, and if you like, with ice cream.
	+
	+	\\
	+	Serves: 8-10 Total Cook Time: 50min.
	+	Source: Midwest Living Recipes for all Seasons vol 4
	+	\\
	+	\\
	+	{{tag>food dessert}}

caribbeansweetpotatosalad

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:11 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+	====== Caribbean Sweet Potato Salad ======

	+	*2 medium white potatoes – peeled and quartered
	+	*1 large sweet potato – peeled and quartered
	+	*1 cup frozen corn
	+	*1 tsp Dijon mustard
	+	*juice of 1 lime
	+	*3 Tbsp fresh cilantro – chopped
	+	*1 garlic clove – minced
	+	*3 Tbsp canola oil
	+	*1 tsp salt
	+	*1/4 tsp ground black pepper
	+	*1 cucumber – quartered lengthwise and chopped
	+	*1/2 red onion – thinly sliced
	+	*1/4 cup peanuts – chopped
	+	\\
	+	- Place the white potato pieces in large saucepan with salted water. Cover, bring to boil, simmer for 5 min. Add the sweet potato and cook for an additional 20 min or until chunks are cooked. Once the potatoes are tender add the corn and cook for 1 min.
	+	- While potatoes are cooking in large bowl whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and pepper.
	+	- Drain potatoes and corn. Add cold water. Cool for 5 min. and drain.
	+	- Cut cooled potatoes into 3/4” cubes. Combine potatoes and corn, dressing, cucumber and red onion. Toss the peanuts in just before serving. Can be served cold or at room temp.
	+	\\
	+	Serves: 5 Total cook time: 30 min.
	+	Source: allrecipes
	+	\\
	+	\\
	+	{{tag>food vegetarian side}}

carnitasbraisedinwitbeer

anonymous@undisclosed.example.com (Anonymous) — Thu, 23 Jun 2016 02:31:03 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Carnitas Braised in Wit Beer ======
	+
	+	* 2 - 2 1/2 lb boneless pork shoulder - cut into 1" pieces
	+	* 1 large onion - cut into quarters
	+	* 5 garlic cloves - minced
	+	* 2 bay leaves
	+	* 1 Tbsp cumin seeds
	+	* 1 Tbsp coriander seeds
	+	* 1 cinnamon stick
	+	* 1 ancho dried chile
	+	* 2 - 12oz. bottles Wit Beer
	+
	+	\\
	+	- Put the pork, onion, garlic, bay leaves, cumin, coriander, cinnamon, chili and some salt and pepper in a large pot or dutch oven with a lid. Add the beer and water if needed to cover.
	+	- Bring to boil and skim any foam that comes to the surface. Partly cover and adjust heat so the mixture bubbles steadily. Cook until the meat is quite tender, about 1 hr. then cool.
	+	- Remove the bay leaves, spices and chili with a slotted spoon and discard. Break the meat into bite size pieces, return to the pan and cook uncovered until all the liquid has evaporated.
	+	- Can be served as pulled pork or put on tray under broiler and cooked until top crisp and served as carnitas.
	+	\\
	+	Serves: 4-6 Total cooking time: 1 1/2hr
	+	Source: NYT cooking app
	+	\\
	+	\\
	+	{{tag>food meat}}
	+

carrotcake

anonymous@undisclosed.example.com (Anonymous) — Wed, 21 Feb 2018 23:37:35 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Carrot Cake with Cream Cheese Frosting ======
	+	Carrot Cake
	+
	+	*2 1/2 cups unbleached all-purpose flour
	+	*1 1/4 tsp baking powder
	+	*1 tsp baking soda
	+	*1 1/2 tsp ground cinnamon
	+	*1/2 tsp ground nutmeg
	+	*1/8 tsp ground cloves
	+	*1/2 tsp salt
	+	*1 lb carrots (6-7 med) - peeled
	+	*1 1/2 cups granulated sugar
	+	*1/2 cup packed light brown sugar
	+	*4 large eggs
	+	*1 1/2 cups oil - safflower, canola, or vegetable
	+	*1 cup raisins (optional)
	+	*1 1/2 cups toasted chopped pecans or walnuts (~4 min at 350) (optional)
	+	\\
	+	Cream Cheese Frosting
	+	*8 oz cream cheese - softened but still cool
	+	*5 Tbsp unsalted butter - softened but still cool
	+	*1 Tbsp sour cream
	+	*1/2 tsp vanilla extract
	+	*1 1/4 cups (4.5 oz) confectioners' sugar
	+
	+	\\
	+	- Adjust oven rack to middle position, heat oven to 350. Spray 13x9 baking pan with nonstick cooking spray. Line bottom of pan with parchment and spray parchment.
	+	- Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in med/large bowl, and set aside.
	+	- In food processor fitted with shredding disk with small holes, shred carrots. Transfer to large bowl, final mixing bowl, and set aside.
	+	- Wipe out food processor bowl and fit with metal blade. Process granulated and brown sugar and eggs until frothy and thoroughly combined, about 20 seconds. With machine running, add oil through feed tube in steady stream. Process until mixture is light in color and well emulsified, about 20 seconds longer.
	+	- Mix food processor content in with carrots scraping bowl clean. Stir in dry ingredients until incorporated and no streaks of flour remain. Add raisins and nuts if using. Pour into prepared pan.
	+	- Cook until toothpick inserted into center of cake comes out clean, 45 to 52 minutes with raisins and nuts (35-40 without). Rotate pan half way through baking time. Cool cake to room temperature in pan on wire rack, about 2 hours.
	+	- When cake is cool, process cream cheese, butter, sour cream, and vanilla in clean food processor bowl until combined, about 5 seconds, scraping bowl down with rubber spatula as needed. Add confectioners' sugar and process until smooth, about 10 seconds.
	+	- Run paring knife around edge of cake to loosen from pan. Invert cake onto wire rack, peel off parchment, then invert again into pan or onto serving platter. Using spatula, spread frosting evenly over surface of cake. Cut into squares and serve. Cover leftovers and refrigerate for up to 3 days.
	+
	+	\\
	+	Serves: Serves 15 Total cooking time = 50min + 2 hr cooling
	+	Source: Cook's Illustrated Mar/Apr 2003
	+	\\
	+	\\
	+	{{tag>food dessert}}
	+

cashewbutternutsquashsoup

anonymous@undisclosed.example.com (Anonymous) — Tue, 21 Nov 2017 03:16:56 +0000

2026/04/22 06:24	current
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	+	====== Cashew Butternut Squash Soup ======

	+	*3 Tbsp olive oil
	+	*1 large onion - peeled and finely chopped
	+	*1 cup raw cashews
	+	*1 clove garlic - finely chopped
	+	*1 large butternut squash (about 2 lb)- peeled, seeded, 1/2" dice
	+	*5 cups vegetable or chicken stock
	+	*2 Tbsp minced fresh ginger
	+	*2 tsp ground cumin
	+	*2 tsp ground coriander
	+	*1 tsp curry powder
	+	*1 tsp ground turmeric
	+	*salt and fresh ground pepper to taste
	+	*1 cup coconut milk
	+	*1 spring fresh rosemary
	+
	+	\\
	+	- Heat oil in soup pot or dutch oven to shimmering. Add onions and cook stirring often until onions soften, about 5 min. Add the cashews and cook, stirring, until the onions are translucent and the cashews have slightly browned, about 3 min. Stir in the garlic and cook for 30 sec. Add the squash, broth, ginger, cumin, coriander, curry powder, turmeric and stir to combine. Season to taste with salt and pepper, bring the soup to a simmer. Reduce the heat to low, cover the pot, and cook until the squash is easily pierced with knife, 20-25 min. Uncover the soup and let it cool for 15 min.
	+	- Starting on slow speed and increasing to high, puree the soup in a blender in small batches until smooth. Place towel over the top to protect from heat.
	+	- Return the soup to the pot, add the coconut milk and rosemary spring, cook over low heat, covered until slightly thickened, for about 15-20 min. Serve immediately or refrigerate until ready. If serving later, while reheating the soup, thin it out with more broth or coconut milk until the desired consistency
	+	\\
	+	\\
	+	Serves: 6-8 Total cook time: 50min
	+	Source: NYT cooking app
	+	\\
	+	\\
	+	{{tag>food soup vegetarian}}

cauliflowergratin

anonymous@undisclosed.example.com (Anonymous) — Sat, 28 Oct 2017 03:16:15 +0000

2026/04/22 06:24	current
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	+	====== Cauliflower Gratin ======

	+	* 1 head cauliflower (2 lbs)
	+	* 4 Tbsp unsalted butter
	+	* 1/4 cup panko bread crumbs
	+	* 1 oz. Parmesan cheese grated
	+	* 1 tsp salt
	+	* 1/4 tsp pepper
	+	* 1/4 tsp dry mustard
	+	* 1/16 tsp ground nutmeg
	+	* 1/2 tsp cornstarch dissolved in 1 tsp water
	+	* 1/2 Tbsp minced fresh chives
	+
	+	\\
	+
	+	- Heat oven to 400 deg.
	+	- Pull off outer leaves and cut around cored to remove. Halve core lengthwise and slice thin crosswise. Slice head into 1/2" thick slabs. Cut stems from slabs to create florets that are about 1 1/2" tall. Slice stems thin and reserve along with the sliced core. Transfer florets to bowl, including any small pieces from trimming.
	+	- Combine sliced stems and core with 1 cup florets, 1 1/2 cups water, and 3 Tbsp butter in large sauce pan and bring to boil over high heat. Place remaining florets in steamer basket. Once the mixture is boiling place steamer basket in pot, cover, and reduce heat to medium. Steam florets until translucent and stem ends can be easily pierced with a paring knife, 10-12 min. Remove steamer basket and drain florets. Re-cover pot, reduce heat to low and continue to cook stem mixture until very soft, about 10 min. longer. Transfer drained florets to now empty bowl.
	+	- While cauliflower is cooking, melt remaining 1 Tbsp butter in 10" skillet. Add panko and cook, stirring frequently until golden brown, 3-5 min. Let cool. Once cool add 1/4 cup Parmesan and mix to combine.
	+	- Transfer stem mixture and cooking liquid to blender and add 1 tsp salt, 1/2 tsp pepper, mustard, nutmeg, cayenne, and remaining 1/4 cup Parmesan. Process until smooth and velvety, about 1 min. (puree should be pourable; adjust consistency with additional water as needed). With blender running, add cornstarch slurry. Season with salt and pepper to taste. Pour puree over cauliflower florets and toss gently to evenly coat. Transfer mixture to 8"x8" baking dish and smooth top with spatula.
	+	- Scatter bread-crumb mixture evenly over top. Transfer dish to oven and bake until sauce bubbles around edges, 13-15 min. Let stand for 20-25 min. Sprinkle with chives and serve.
	+	- For large batch double recipe and cook in 13"x9" pan
	+
	+	\\
	+	Serves: 2-3 Total cook time: 35 min. + 20 min. set
	+	Source: Cook's Illustrated
	+	\\
	+	\\
	+	{{tag>food vegetarian side}}

cauliflowersoup

anonymous@undisclosed.example.com (Anonymous) — Thu, 19 Mar 2015 00:51:23 +0000

2026/04/22 06:24	current
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	+	====== Cauliflower Soup ======

	+	* 1 head cauliflower (2 lbs)
	+	* 5 Tbsp butter
	+	* 1 leek - white and light green parts, halved lengthwise, washed, sliced thin
	+	* 1 small onion - chopped
	+	* 1 1/2 tsp salt
	+	* 4 1/2 - 5 cups water
	+	* 1/2 tsp sherry vinegar (can substitute white wine vinegar)
	+	* 3 Tbsp minced fresh chives
	+	* fresh ground black pepper
	+
	+	\\
	+
	+	- Pull outer leaves of cauliflower and trim stem. Using paring knife, cut around core to remove; thinly slice core and reserve. Cut heaping 1 cup of 1/2" florets from head; set aside. Cut remaining cauliflower crosswise into 1/2" thick slices.
	+	- Melt 3 Tbsp butter in large saucepan. Add leek, onion, and salt; cook, stirring frequently, until leek and onion are softened but not browned, about 7 min.
	+	- Increase heat; add 4 1/2 cup water, sliced core, and half of sliced cauliflower; and bring to simmer. Reduce heat and simmer gently for 15 min. add remaining sliced cauliflower, return to simmer, continue to cook until cauliflower is tender and crumbles easily, 15-20 min. longer.
	+	- While soup simmers, melt remaining 2 Tbsp butter in 8" skillet. Add reserved florets and cook, stirring frequently, until florets are golden brown and butter is browned and imparts nutty aroma, 6-8 min. Remove skillet from heat and transfer florets to small bowl. Toss florets with vinegar and season with salt to taste. Pour browned butter over florets.
	+	- Process soup in blender until smooth, about 45 sec. Return pureed soup to pan and return to simmer, adjusting consistency with remaining water as needed (soup should have thick, velvety texture but should be thin enough to settle with flat surface after being stirred) and season with salt to taste.
	+	- Serve, garnishing individual bowls with browned florets and browned butter and chives, seasoning with pepper to taste.
	+
	+	\\
	+	Serves: 4-6 Total cook time: 50 min.
	+	Source: Cook's Illustrated Sept 1, 2013
	+	\\
	+	\\
	+	{{tag>food vegetarian soup}}

celerysoup

anonymous@undisclosed.example.com (Anonymous) — Thu, 18 Jun 2020 21:03:10 +0000

2026/04/22 06:24	current
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	+	====== Celery Soup ======

	+	* 2 Tbsp olive oil or butter
	+	* 1 onion - diced
	+	* 6 cups celery (about 1 1/4- 1 1/2lb, 1 x-large head) - sliced thin; save some leaves for garnish
	+	* 4-6 Yukon potatoes(3/4 - 1lb) - sliced into 1/2" rounds
	+	* 4 cups vegetable or chicken broth
	+	* 1 cup water
	+	* 1 bay leaf
	+	* 1 tsp salt
	+	* 1/2 tsp pepper
	+	* 1/8 - 1/2 tsp cayenne (optional)
	+	* 1/4 cup fresh dill - small stems ok
	+	* 1/2 cup fresh parsley - small stems ok
	+	* 1/2 cup sour cream, plain yogurt, heavy cream, or cashew cream
	+
	+	\\
	+
	+	- Heat the oil in a large pot, add the onion, stir occasionally until onions golden, about 5 min.
	+	- While the onions are cooking, rough chop the garlic, celery and potatoes. When the onions are golden add the garlic and stir 1-2 min. until fragrant. Add the celery, potatoes, broth, water, bay leaf, salt and pepper and cayenne. The liquid should just cover the veggies. Cover, bring to boil, turn heat down and simmer gently until potatoes are tender, about 10 min.
	+	- Turn heat off, remove bay leaf and add the fresh herbs - don't cook herbs to maintain vibrant color
	+	- Blend until very smooth either with an immersion blender or in small batches in blender with towel to protect from heat. If extra green color desired add a handful of spinach. Return soup to cooking pot.
	+	- Stir in choice of sour cream or options.
	+	- For crispy celery leaf garnish heat generous amount of olive oil in small skillet. When oil is hot fry leaves 10-20 sec. on each side until crisp. Drain on towel and use 3-5 leaves per serving
	+
	+	\\
	+	Serves: 4-6 Total cook time: 35 min.
	+	Source: Feasting at home simple celery soup
	+	\\
	+	\\
	+	{{tag>food vegetarian soup}}

chardleekandmushroomquiche

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:13 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Chard Leek And Mushroom Quiche ======
	+
	+	Preheat oven to 375 deg.
	+
	+	*1 large bunch Swiss chard leaves (or spinach) washed
	+	*2 Tbsp olive oil
	+	*2 large leeks(white part only), washed well, sliced
	+	*2 cups sliced cremini mushrooms or favorite mushrooms
	+	*1 clove garlic, peeled, minced
	+	*Kosher salt and fresh ground black pepper to taste
	+	*3 large eggs
	+	*1 cup half-and-half or reduced fat milk
	+	*1/2 cup 2 percent milk
	+	*1 refrigerated pie shell for deep-dish 9 in., or reg 10 in. pan
	+	*1 cup crumbled blue cheese
	+	*3 Tbsp pine nuts, lightly toasted
	+
	+	\\
	+
	+	- Flour outside of pie crust, spray pie pan with cooking spray, press crust into place, cook per package for single crust pie.
	+	- Place the chard in large pot and add about 1/2 cup water. Cover and cook until just slightly wilted, about 3 min. Remove from heat, drain the chard and cool. Press between paper towel to remove excess moisture, then coarsely chop (approx 2 cups). Set aside.
	+	- In large skille, heat the oil over med heat. Add the leeks and cook about 2-3 min. Add the sliced mushrooms and cook, stirring until tender, about 5 min. Add the garlic and cook for 1 min more. Add the chard and cook, stirring until any remaining moisture has evaporated, about 2 min. Remove from the heat. Add a pinch of salt and a grinding of pepper. Set aside.
	+	- Spoon the chard mixture evenly into the pie shell. Sprinkle with the cheese and pine nuts. Pour in the egg mixture.
	+	- Bake until the quiche is slightly puffy and golden brown, about 40 min. Remove from the oven and allow to settle 10 min. Serve warm
	+
	+	\\
	+	\\
	+	{{tag>food meat maincourse}}
	+

chardpotaoandwhitebeanragout

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:14 +0000

2026/04/22 06:24	current
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	+	====== Chard, Potato and White Bean Ragout ======
	+	* 1 cup dried white beans - soaked for 6 hrs. or overnight in 1 qut water
	+	* bouquet garni - bay leaf + several sprigs of thyme + Parmesan rind tied together
	+	* 1 tsp salt
	+	* 1 generous bunch chard (red or green) - 3/4-1 lb.
	+	* 2 Tbsp olive oil
	+	* 1 medium onion - chopped
	+	* 2-4 garlic cloves - sliced
	+	* 1 lb Yukon gold or white potatoes - scrubbed and 1/2" diced
	+	* 1 tsp fresh thyme leaves
	+	* freshly ground pepper
	+	* 1-2 Tbsp chopped fresh parsley (optional)
	+	* freshly grated Parmesan cheese
	+
	+	\\
	+	- Drain the beans and combine with 1 qut. of fresh water in a casserole or Dutch oven. Bring to a simmer. Skim off any foam and add bouquet garni. Reduce the heat, cover and simmer 1 hr. Add 1 tsp salt.
	+	- While beans are cooking, stem and rinse the chard leaves well. Rinse the stems and dice. Coarsely chop the leaves and set aside.
	+	- Heat the olive oil in a large nonstick skillet. Add the onion and chard stems. Cook, stirring often, until tender, about 5 min. Add the garlic and continue to cook, stirring until the garlic is fragrant, about 1 min. Add the potatoes and stir together.
	+	- Add the skillet contents to the pot with the beans. Bring back to a simmer, cover and simmer 20 min., or until the potatoes and beans are tender. Salt to taste.
	+	- Add the chard and thyme leaves to the pot, cover and simmer for 15 min. The chard should be very tender. Stir in freshly ground pepper to taste and optional parsley. Taste and adjust seasoning.
	+	- Sprinkle Parmesan on top when serving.
	+
	+	\\
	+	Serves: 5 Total cook time: 6+ hr bean soak + 1hr 45min. cooking
	+	Source: NYT Recipes for Health 10/10/08
	+
	+
	+	\\
	+	\\
	+	{{tag>food,maincourse,vegetarian }}

chardpotatoandwhitebeanragout

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:15 +0000

2026/04/22 06:24	current
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	+	====== Chard, Potato and White Bean Ragout ======
	+
	+	*1 cup dried white beans - soaked 6 hr or overnight in 1 qut water
	+	*bouquet garni - 1 bay leaf + 2 sprigs fresh thyme + Parmesan rind tied with kitchen string
	+	*1 tsp salt
	+	*1 bunch chard (red or green) - 3/4 to 1 l b
	+	*2 Tbsp olive oil
	+	*1 medium onion - chopped
	+	*3 garlic cloves - chopped
	+	*2 lb Yukon gold potatoes - scrubbed and cut into 1/2" dice
	+	*1 tsp fresh thyme leaves - chopped
	+	*fresh ground pepper
	+	*2 Tbsp chopped fresh parsley (optional)
	+	*freshly grated Parmesan cheese - for serving
	+	\\
	+	- Drain the beans and combine with 1 qut fresh water in Dutch oven or large pot. Bring to a simmer. Skim off any foam, add the bouquet garni. Reduce heat, cover and simmer 1 hr. Add 1 tsp salt.
	+	- Meanwhile rinse the chard leaves and stem. Dice the stems, cut the leaves in ribbons or coarsely chop, and set aside.
	+	-Heat the olive oil in a heavy nonstick skillet and add the onion and chard stems. Cook, stirring often until tender, about 5 min. Add the garlic and continue to cook, stirring until the garlic is fragrant, about 1 min. Add the potatoes and stir together, transfer to the pot with the beans. Bring back to a simmer, cover and simmer 30 min., until the potatoes and beans are tender.
	+	- Add the chard and thyme leaves to the pot, cover and simmer for 15 min. Stir in freshly ground pepper to taste and the parsley. Taste, adjust the seasoning and serve with freshly grated Parmesan on top of serving.
	+	- Can be prepared ahead up until the addition of the chard shortly before serving to maintain color.
	+	\\
	+	Serves: 4-6 Total cook time: 1hr 45min.
	+	Source:NYT Recipes for Health 10/10/08
	+	\\
	+	\\
	+	{{tag>food maincourse vegetarian}}

cheesybakedgnocchiwithkale

anonymous@undisclosed.example.com (Anonymous) — Wed, 22 Jul 2020 02:13:32 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Cheesy Baked Gnocchi with Kale ======
	+
	+	* 1 or 2 - 16 oz. packages gnocchi
	+	* 10 oz. kale - washed,stemmed and chopped
	+	* 3 garlic cloves - minced
	+	* 2 Tbsp butter
	+	* 2 Tbsp flour
	+	* 1 1/2 cups milk
	+	* 1/2 cup shredded cheese - Fontina or Gruyere cheese
	+	* 2 Tbsp lemon zest
	+	* 1/2 cup shredded Parmesan
	+
	+	\\
	+	- Preheat oven to 400 deg. Grease 2-qt baking dish; set aside.
	+	- Cook gnocchi according to package directions, add kale for last minute. Drain and add pasta and kale to baking dish.
	+	- Meanwhile, in a saucepan cook garlic in butter over medium heat for 1 min. Stir in flour to combine. Whisk in milk, cook and stir until thickened and bubbly. Stir in Fontina or Gruyere and lemon zest. Pour over gnocchi mixture in baking dish, stir to coat.
	+	- Top with Parmesan. Bake 20 min. until lightly browned and bubbly.
	+	\\
	+	Serves: 6 Total cooking time: 40 min.
	+	Source: Better Homes and Garden April 2017
	+	\\
	+	\\
	+	{{tag>food vegetarian,maincourse}}
	+

cheesybakedpumpkinpastawithkale

anonymous@undisclosed.example.com (Anonymous) — Mon, 25 Feb 2019 03:25:32 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Cheesy Baked Pumpkin Pasta with Kale ======
	+
	+	* 3 Tbsp extra-virgin olive oil
	+	* 1 lb medium pasta shells or tubes i.e. rigate or penne
	+	* 1 bunch kale - ribs removed, chopped into bite size pieces
	+	* 1/2 tsp red pepper flakes
	+	* 1 Tbsp heaping chopped fresh rosemary
	+	* 1 Tbsp heaping chopped fresh thyme
	+	* 1 cup heaping Parmesan - coarsely grated
	+	* 1 cup heaping Gruyere - coarsely grated
	+	* 1 cup heaping mozzarella or Fontina - coarsely grated
	+	* 15 oz can pumpkin puree
	+	* 2 garlic cloves - peeled
	+	* 1 tsp kosher salt
	+	* 1/2 tsp black pepper
	+	* 1/2 cup heavy cream
	+	* 1/4 cup vegetable broth
	+	* 1/2 cup whole-milk ricotta
	+
	+	\\
	+
	+	- Heat oven to 500 degrees and spray nonstick on 9"x13", or 2 qut, baking dish. Bring large pot of water with 1 Tbsp kosher salt to boil.
	+	- Cook the pasta in the boiling water for 4 min, adding the kale for the last minute. Drain the pasta and kale, rinse under cold water, then transfer to a large bowl along with the red pepper flakes and the chopped herbs.
	+	- In a food processor, add the pumpkin, garlic, salt, pepper, cream and vegetable broth. Blend until smooth. Add the sauce to the bowl with the pasta. Add in most of the grated cheese, reserving about 1/2 cup, and stir to coat.
	+	- Transfer the pasta into the baking dish, then dollop the ricotta over top and sprinkle remaining grated cheese. Bake for 10-15 min, until brown and bubbly. If you want the pasta really browned, broil for 3-5 min, watching carefully. Allow the dish to cool for 5-10 min, and garnish with additional chopped herbs before serving.
	+
	+
	+	\\
	+	Serves: 4-6 Total cook time: 45 min.
	+	Source: NYT cooking app
	+	\\
	+	\\
	+	{{tag>food vegetarian maincourse}}
	+

cheesybutternutsquashbake

anonymous@undisclosed.example.com (Anonymous) — Fri, 02 Oct 2015 02:39:15 +0000

2026/04/22 06:24	current
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	+	====== Cheesy Butternut Squash Bake ======
	+	*6 cups (medium 2 1/2lb) butternut squash - peeled and cubed
	+	*1 lb elbow macaroni or dried cavatappi
	+	*2 Tbsp butter
	+	*16 oz fresh cremini or button mushrooms - sliced
	+	*6 green onions - thinly sliced
	+	*4 Tbsp flour
	+	*2 cup milk
	+	*1/2 tsp salt
	+	*1/2 tsp ground black pepper
	+	*12 oz Fontina or Gruyere cheese - shredded
	+	*4 slices bacon - cooked and crumbled (optional)
	+
	+	\\
	+	- Coat 9x13 baking dish with cooking spray.
	+	- In pot or microwave oven steam squash with small amount of water until tender. Mash and set aside.
	+	- Cook pasta according to package directions and drain. In empty pot heat butter past foaming, add mushrooms and green onions, cook about 5 min. or until tender. Sprinkle flour over mushroom mixture. Cook and stir for 1 min. Add milk and salt and pepper. Cook and stir over medium heat until thickened and bubbly. Remove from heat; gently stir in squash and pasta.
	+	- Transfer half the pasta mixture to the baking dish. Sprinkle with half the cheese. Add remaining pasta mixture and cheese. If using bacon sprinkle on top
	+	- Bake uncovered in 375 deg oven for 20-25 minutes or until heated through and cheese is melted. If desired sprinkle with additional sliced onions.
	+
	+	\\
	+	Serves: 8-10 Total Cook Time: 1hr.
	+	Source: Midwest Living Recipes for All Seasons vol 4
	+	\\
	+	\\
	+	{{tag>food maincourse}}

chickenandchickpeatagine

anonymous@undisclosed.example.com (Anonymous) — Sat, 10 Jun 2017 18:31:15 +0000

2026/04/22 06:24	current
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	+	====== Chicken and Chickpea Tagine ======
	+	* 2 Tbsp canola oil
	+	* 2 Tbsp butter
	+	* 1 large onion - peeled and thinly sliced
	+	* 2 garlic cloves - minced
	+	* salt
	+	* pinch nutmeg
	+	* 1/2 tsp ground cinnamon
	+	* 1 tsp ground ginger
	+	* 1 tsp ground cumin
	+	* 1 tsp ground coriander
	+	* 1/2 tsp ground black pepper
	+	* pinch cayenne
	+	* 1 1/2 - 2 cup chopped tomatoes - liquid drained
	+	* 4 cups chickpeas - drained and rinsed
	+	* 1/2 cup raisins or chopped pitted dates
	+	* 1/2 vanilla bean
	+	* 8 chicken thighs
	+	* Chopped cilantro or parsley leaves - garnish
	+
	+	\\
	+	- Put oil and butter in very large skillet or casserole, which can be covered later, and heat. When butter melts, add onion and cook, stirring occasionally, until it softens, 5 - 10 min.
	+	- Add garlic, large pinch of salt and spices. Cook, stirring for about 30 sec. Add tomatoes, chickpeas, raisins and vanilla and bring to a boil. Taste and add salt as necessary. If mixture is very dry add small amount of water.
	+	- Sprinkle chicken pieces with salt and nestle into sauce. Cover, and bring to a steady simmer. Cook until chicken is very tender, 45 - 60 min. If mixture is very wet remove cover at 30 min. and finish cooking. Garnish and serve with couscous.
	+
	+
	+	\\
	+	Serves: 4 Total cook time: 1hr+20min
	+	Source: NYT recipe app
	+
	+
	+	\\
	+	\\
	+	{{tag>food,meat,maincourse }}

chickenanddumplings

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:16 +0000

2026/04/22 06:24	current
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	+	====== Chicken and Dumplings ======
	+	Stew
	+	* 6 bone-in, skin-on chicken thighs (about 2 1/2lb)
	+	* 1 tsp salt + 1/4 tsp pepper - thigh seasoning
	+	* 2 tsp vegetable oil
	+	* 2 onions - chopped fine
	+	* 4 medium carrots - peeled and cut into 3/4" pieces
	+	* 2 celery ribs - chopped fine
	+	* 1/4 cup dry sherry
	+	* 6 cups low sodium chicken broth
	+	* 1 tsp minced fresh thyme
	+	* 1 lb chicken wings
	+	* 1/4 cup chopped fresh parsley
	+	\\
	+	Dumplings
	+	* 2 cups (10 oz.) unbleached all-purpose flour
	+	* 1/2 tsp baking soda
	+	* 1 tsp sugar
	+	* 1 tsp salt
	+	* 3/4 cup cold buttermilk (substitute: 1/2 cup plain yogurt + 1/4 cup milk)
	+	* 4 Tbsp (1/2 stick) unsalted butter - melted and cooled 5 min.
	+	* 1 large egg white
	+
	+	\\
	+	- Pat thighs dry and season with salt and pepper. Heat oil in large pot until shimmering. Add chicken thighs, skin side down. Cook until skin is crisp and well browned, 5-7 min., flip and cook second side 5-7 min. longer. Transfer to plate and discard all but 1 tsp fat.
	+	- Add onions, carrots, and celery to pot, cook stirring occasionally, until caramelized, 7-9 min. Stir in sherry, scraping up any browned bits. Stir in broth and thyme. Return chicken thighs and accumulated juices to pot and add chicken wings. Bring to simmer, cover, cook until thigh meat offers no resistance when poked with tip of knife but still clings to bones, about 45 minutes. Remove thighs from pot and simmer for additional 15 min.
	+	- Remove pot from heat and allow broth to settle 5 min., then skim fat from surface using wide spoon. Remove meat from thighs and wings and return to pot. Stew can be refrigerated and reheated for later use.
	+	- For the dumplings whisk flour, baking soda, sugar, and salt in large bowl. Combine buttermilk and melted butter in medium bowl, stirring until butter forms small clumps; whisk in egg white. Add wet mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.
	+	- Return stew to simmer; stir in parsley and season with salt and pepper to taste. Using greased tablespoon measure, scoop level amount of batter and drop over top of stew. Continue for remainder of batter (about 24 dumplings). Wrap lid of pot with clean kitchen towel and cover. Simmer gently until dumplings have doubled in size and toothpick comes out clean, 13-16 min. Serve in bowls immediately.
	+
	+
	+	\\
	+	Serves: 5 Total cook time: 100 min. - 85 min. stew + 15 min. dumplings
	+	Source: Cook's Illustrated Sep/Oct 2009
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food,maincourse }}

chickenandkielbasawinterstew

anonymous@undisclosed.example.com (Anonymous) — Tue, 04 Dec 2012 15:59:26 +0000

2026/04/22 06:24	current
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	+	====== Chicken and Kielbasa Winter Stew ======

	+	*1 cup chopped onions
	+	*2 med carrots - diced
	+	*2 stalks celery - diced
	+	*2 clove garlic - minced
	+	*1 Tbsp olive oil
	+	*3 14.5oz. low sodium chicken broth
	+	*3 cups cubed potato/butternut squash/sweet potato/parsnip
	+	*1 14.5oz. diced tomatoes - undrained
	+	*1 8oz. tomato sauce
	+	*2 tsp dried Italian seasoning
	+	*1/2 tsp black pepper or 1/4tsp cayenne pepper
	+	*2 cups bite sized cooked chicken (1 pckg. boneless/skinless breasts poached)
	+	*1 pckg turkey kielbasa - 1/2" sliced
	+	*1/4 Italian parsley - chopped or cilantro
	+	\\
	+	- In Dutch oven or soup pot cook onion, carrot, celery and garlic until onion is tender.
	+	- Add chicken broth, potato, undrained tomatoes, tomato sauce, Italian seasoning and pepper. Bring to boil and simmer covered 25 to 30 min., stirring occasionally.
	+	- Stir in chicken, kielbasa and parsley, simmer covered until heated through, about 5min.
	+	\\
	+	Serves: 8 Total cook time: 45 min.
	+	Source: Midwest Living Dec. 2012
	+	\\
	+	\\
	+	{{tag>food maincourse soup}}

chickencurry

anonymous@undisclosed.example.com (Anonymous) — Thu, 15 Dec 2011 16:45:41 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Chicken Curry ======
	+
	+	* 3 boneless, skinless chicken breasts
	+	* 3 Tbsp curry powder
	+	* 1/2 tsp ground cinnamon
	+	* 2 Tbsp olive oil
	+	* 1 med yellow onion - thinly sliced
	+	* 2 med potatoes - peeled and diced small
	+	* 2 med zucchini - thinly sliced (optional: 1 eggplant)
	+	* 1 1/2 cup broth - low sodium chicken or vegetable
	+	* 1 14oz can coconut milk
	+	* 1 Tbsp corn starch
	+	* 1 1/2 tsp kosher salt
	+	* 1/4 tsp black pepper
	+	* Cooked rice
	+	* 1/2 cup fresh basil leaves - torn (optional: cilantro)
	+	* 1/4 cup almonds - sliced or roughly chopped
	+
	+	\\
	+
	+	- Cut chicken into 1-inch pieces and place in bowl. Sprinkle with the curry and cinnamon, toss, and set aside.
	+	- Heat 1 Tbsp oil in large skillet. Add the onion and potatoes and cook for 2 min. Add the zucchini and cook additional 3 min. Transfer to a plate.
	+	- Heat 1 Tbsp oil in the skillet. Add the chicken and cook until browned on all sides, about 5 min.
	+	- Mix the corn starch with 1/2 cup coconut milk and set aside. Add the broth, remaining coconut milk, salt, and pepper. Bring to a gentle simmer. Return the onions and zucchini and simmer for 3 min. Add cornstarch mixture and heat until the chicken is cooked through, about 2 min.
	+	- Divide the rice among individual bowls, top with the curry, sprinkle with the basil and almonds.
	+
	+	\\
	+	Serves: 4 Total cook time: 15 min.
	+	Source: Real Simple June 2006
	+	\\
	+	\\
	+	{{tag>food meat maincourse}}
	+

chickenfajitas

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:18 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Chicken Fajitas ======
	+
	+	*1/3 cup lime juice - 2 limes
	+	*4 Tbsp vegetable oil
	+	*3 med garlic cloves - minced (1 Tbsp)
	+	*1 Tbsp Worcestershire sauce
	+	*1 1/2 tsp brown sugar
	+	*1 jalapeno chile - minced (add seeds & ribs for more heat)
	+	*2 Tbsp fresh cilantro leaves - minced
	+	*1 tsp salt
	+	*3/4 tsp black pepper
	+	*1 tsp salt - added to chicken marinade
	+	*3 boneless,skinless chicken breasts (~1.5lb) - pounded to 1/2" thick
	+	*1 large red onion peeled and cut into 1/2" rounds (do not separate rings)
	+	*1 large red bell pepper - quartered, stemmed, seeded
	+	*1 large green bell pepper - quartered, stemmed, seeded
	+	*2 Tbsp vegetable oil
	+	*10 6-7" in flour tortillas
	+	\\
	+	- In medium bowl, whisk together lime juice through pepper. Reserve 1/4 cup marinade, set aside. Add another 1 tsp salt to remaining marinade. Place chicken in marinade in 1 gal freezer bag and refrigerate 20 min.
	+	- Brush both sides of onion rounds and peppers with 2 Tbsp oil and season with salt and pepper.
	+	- Ignite 3/4 full chimney of charcoal briquettes and burn until coals are fully ignited, about 20 min. Empty coals into grill, spreading in even single layer, place additional 20 unlit coals over lit coals on one side of grill to create two-level fire. Position grill grate over coals and heat grate 5 min., scrape clean with grill brush.
	+	- Remove chicken from marinade and place chicken on hotter side of grill; discard remaining marinade. Place onion rounds and peppers (skin side down) on cooler side of grill. Cook chicken until well browned, 4 - 5 min., using tongs, flip chicken and continue grilling until chicken is no longer pink when cut into with paring knife or instant read thermometer inserted into thickest part registers about 135 deg., 4-5 min longer. Meanwhile, cook vegetables until lightly charred and tender. When chicken and vegetables are done, transfer to large plate; tent with foil to keep warm.
	+	- To heat tortillas on the grill place grill and cook until warm and lightly browned, about 20 sec. per side (do not grill too long or they will become brittle). As tortillas are done, wrap in kitchen towel or large sheet of foil.
	+	- Separate onion into rings and place in medium bowl; slice bell peppers lengthwise into 1/4 in strips and place in bowl with onions. Add 2 Tbsp reserved unused marinade to vegetables and toss well to combine. Slice chicken into 1/4" strips and toss with remaining 2 Tbsp reserved marinade in another bowl. Serve vegetables, chicken, and tortillas. Optional accompaniments: guacamole, salsa, sour cream, shredded cheddar or Monterey Jack cheese, and lime wedges.
	+
	+	\\
	+	Serves: 4-6 Total cook time: 20 min.
	+	Source: Cook's Illustrated Sept/Oct 2005
	+	\\
	+	\\
	+	{{tag>food meat maincourse}}
	+

chickeninapot

anonymous@undisclosed.example.com (Anonymous) — Mon, 26 Oct 2015 20:45:30 +0000

2026/04/22 06:24	current
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	+	====== Chicken in a Pot ======
	+
	+	*1 whole chicken (4 1/2 - 5 lb)
	+	*2 tsp kosher salt
	+	*1/4 tsp ground black pepper
	+	*1 Tbsp olive oil
	+	*1 small onion - chopped medium
	+	*1 small stalk of celery - chopped medium
	+	*6 med. garlic cloves - peeled and trimmed
	+	*1 bay leaf
	+	*1 sprig fresh rosemary (optional)
	+	*1/2-1 tsp lemon juice
	+
	+
	+	\\
	+	- Preheat oven to 250 deg.
	+	- Pat dry chicken and season with salt and pepper. Heat oil in dutch oven until smoking. Add chicken breast side down, scatter onion, celery, garlic, bay leaf and rosemary around chicken. Cook until lightly browned, about 5 min. Using spoon in cavity flip and cook other side until chicken and vegetables are well browned, 6-8 min.
	+	- Remove dutch oven from burner and place sheet of foil over pot and cover tightly with lid. Transfer pot to oven on low shelf and cook until thickest part of breast registers 160 deg and thickest part of thigh 175 deg., 90-110 min. A 3 1/2-4 1/2lb bird should take about 60 min.
	+	- Transfer chicken to carving board, tent with foil, rest 20 min. Meanwhile strain chicken juice from pot into fat separator, about 3/4 cup. Allow liquid to settle 5 min., then pour into small saucepan and set over low heat.
	+	- Carve chicken, adding any accumulated juices to saucepan. Stir lemon juice into jus to taste; and pass with chicken.
	+
	+	\\
	+	Serves: 4 Total cook time: 1hr 40min plus 20 min. rest
	+	Source: America's Test Kitchen season 9
	+	\\
	+	\\
	+	{{tag>food maincourse }}
	+

chickennoodlesoup

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:19 +0000

2026/04/22 06:24	current
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	+	====== Chicken Noodle Soup ======
	+	*1 whole chicken or carcass and pieces
	+	*2 quts. water - approximate
	+	*2 bay leaves
	+	*2 Tbsp vegetable oil
	+	*2 medium onions - diced
	+	*6 med carrots - peeled and cut into 1/4" pieces
	+	*3 med celery ribs - cut into 1/4" pieces
	+	*1 tsp salt
	+	*1/4 tsp ground pepper
	+	*1/2 tsp dried thyme
	+	*12-16 oz. wide egg noodles
	+	*1/4 cup minced fresh parsley leaves
	+	\\
	+	- Cut chicken into 2" pieces. Put into stock pot with water to just cover chicken, add bay leaves, cover and simmer for 45-60 min.
	+	- While chicken is simmering heat oil in large skillet. Add onion, carrots, celery. Saute until soft.
	+	- Remove chicken from stock pot, cool, pick meat from bones and skin. Cool broth and skim fat from top.
	+	- Add chicken and sauteed vegetables to broth. Add salt, pepper, and thyme. Simmer for 10 min.
	+	- Add noodles and cook for 5 min. Adjust seasoning. Stir in parsley.
	+	- Add additional water if required to thin soup.
	+	\\
	+	Serves: 8-10 Total cook time: 1hr 15min
	+	Source: 3/96 Cook's Illustrated hearty chicken noodle soup modified
	+	\\
	+	\\
	+	{{tag>food soup}}

chickenpaprikash

anonymous@undisclosed.example.com (Anonymous) — Mon, 26 Oct 2015 20:20:41 +0000

2026/04/22 06:24	current
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	+	====== Chicken Paprikash ======
	+
	+	*8 bone in chicken thighs
	+	*1 tsp vegetable oil
	+	*1 large onion - halved sliced thin
	+	*1 large red bell pepper - seeded cut into strips
	+	*3 1/2 Tbsp paprika
	+	*1 Tbsp flour
	+	*1/4 tsp marjoram
	+	*1/2 cup dry white wine
	+	*14.5 oz. diced tomatoes - drained
	+	*1 tsp salt
	+	*1/3 cup sour cream
	+	*2 Tbsp minced parsley
	+
	+
	+	\\
	+	- Preheat oven to 300 deg.
	+	- Season chicken with salt and pepper. Heat oil in dutch oven. Cook 4 thighs skin side down, w.o. moving, about 5 min., until well browned. Flip, cook 5 min., remove to plate. Cook remaining 4 thighs and remove to plate.
	+	- Discard all but 1 Tbsp fat and saute onion until soft, 5-7 min. Add the bell pepper and cook 3 min. until soft.
	+	- Stir in 3 Tbsp paprika, flour, and marjoram, cook stirring frequently, 1 min. Add wine and stir bottom to remove bits.
	+	- Add tomatoes and 1 tsp salt. Discard skin from chicken and add chicken back to pot with juice, nestling under the onions and peppers. Bring to simmer.
	+	- Cover pot and place in oven. Cook about 1 1/4 hr. until chicken offers no resistance, but clings to bone. Can refrigerate for up to 3 days at this point prior finishing.
	+	- Combine sour cream and 1/2 Tbsp paprika in small bowl. Stir a few tablespoons of the hot sauce into the sour cream and then add back to pot.
	+	- Place chicken on plate and top with sauce and vegetables. Sprinkle with parsley. Works well with egg noodles.
	+
	+	\\
	+	Serves: 4 Total cook time: 1hr 40min
	+	Source: Cook's Illustated Science of Cooking.
	+	\\
	+	\\
	+	{{tag>food maincourse}}
	+

chickenpotpie

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:20 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Chicken Pot Pie ======
	+	Crust
	+	*1 box Pillsbury Just Unroll pie crust
	+
	+	Chicken and Vegetables
	+	*1 tsp vegetable oil
	+	*1 whole chicken (about 4.5lb) cut into 4 pieces (wings discarded) and trimmed of excess fat. May substitute 3-3.5lb of bone-in skin-on chicken pieces
	+	*24 frozen pearl onions - thawed, drained and patted dry
	+	*1 medium onion - cut into 1/2" pieces (about 1 cup)
	+	*4 medium carrots - cut into 1/2" pieces (about 1 1/2 cups)
	+	*3 medium celery ribs - cut into 1/2" pieces (about 1 cup)
	+	*ground black pepper
	+	*salt
	+	*4 1/4 cups low-sodium chicken broth
	+
	+	Sauce
	+	*4 Tbsp unsalted butter
	+	*1/2 cup unbleached all-purpose flour
	+	*3/4 cup heavy cream
	+	*3/4 cup frozen peas - unthawed
	+	*2 tsp lemon juice
	+	*1 Tbsp minced fresh parsley
	+	*1 tsp minced fresh thyme leaves
	+	*ground black pepper
	+	*salt
	+
	+	\\
	+
	+	- Heat oven to 450 deg
	+	- Heat oil in 12" ovenproof skillet (large suate pan) until it just begins to smoke. Swirl to coat evenly. Brown chicken pieces skin side down until deep golden, 3-4 min. Turn pieces and brown on second side, 3-4 min. Transfer chicken to large plate and drain all but 1 Tbsp of fat.
	+	- Over medium heat add pearl onions and cook, stirring occasionally, until browned, about 3 min. Increase heat and add onion, carrots, celery, and salt and pepper to taste. Cook, stirring occasionally, until vegetables begin to brown, 2-3 min. Return chicken to skillet with skin side up and place in oven on lower-middle rack. Roast until thickest part of breast registers 160 deg and thickest part of thigh and drumstick registers about 175 deg, 18-25 min.
	+	- Remove skillet from oven. Transfer chicken to platter and let rest 1 hour.
	+	- While chicken is resting heat skillet with vegetables over med-high heat. Add chicken broth and any juices from chicken platter and bring to simmer, scraping sides and bottom of skillet to loosen any browned bits. Pour contents of skillet through medium mesh strainer over large bowl and refrigerate. Put contents of strainer in another bowl and refrigerate.
	+	- Skim fat off top of broth after 15-20 min. and discard.
	+	- After chicken has rested, remove and discard skin. Pull chicken off bones with fingers and fork into 2" shreds and 1" chunks. Refrigerate until ready to use.
	+	- For final preparation wipe skillet clean, melt butter over med-high heat until foaming. Stir in flour and cook, stirring constantly, until mixture darkens slightly and becomes fragrant, about 1 min. Slowly whisk in broth and cream and bring to boil, lower heat and simmer, stirring constantly, until sauce is thickened and and coats back of spoon, 8-10 min.
	+	- Off heat add chicken, reserved vegetables, peas, lemon juice, parsley, thyme, salt and pepper, gently stirring to combine.
	+	- Pour contents into 2 - 10" fluted pie pans. Flatten dough, roll back edge of dough to form thickened perimeter ring and cut 4-3" vent slots. Place dough over pie pans and push into fluting. Optionally the filling can be left in the 12" oven proof skillet and covered with a pie crust with the rolled back ring fluted by hand.
	+	- Bake at 450 deg until crust begins to brown around the edges, about 15 min. Switch pans between shelves for even browning. Lower heat to 375 deg and continue cooking until crust is golden brown and filling bubbles, about 15-20 min.
	+	- Let cool 15 min. before serving.
	+
	+	\\
	+	Serves: 6-8 Total cook time: 2 1/2 hr. cook and rest time + prep time
	+	Source: Cook's Illustrated Jan/Feb 2006 (no. 78)
	+	\\
	+	\\
	+	{{tag>food meat maincourse}}
	+

chickenquesadilla

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:20 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Chicken Quesadilla ======
	+
	+
	+	*2 boneless & skinless chicken breast halves
	+	*2 tsp. olive oil
	+	*1/2 onion - finely chopped
	+	*1 large jalapeno pepper, seeded and finely chopped
	+	*2 medium tomato - peeled and chopped
	+	*1 1/2 cup frozen corn
	+	*1 tsp chili powder
	+	*1/2 tsp. oregano
	+	*freshly ground black pepper
	+	*1/2 tsp. ground cumin
	+	*1/2 tsp. crushed red pepper flakes
	+	*1 1/2 cups fresh baby spinach leaves
	+	*1 cup grated Gouda or Edam cheese
	+	*4 large (10in.) flour tortillas
	+	*1/2 cup salsa and sour cream as garnish
	+	\\
	+	- Trim all fat from chicken and cut into 3/4 in cubes, set aside.
	+	- Heat olive oil in non-stick skillet and add onion and jalapeo pepper and saute over medium heat until onion is foft but not brown, about 2 min.
	+	- Stir chicken into skillet and saute until chicken is no longer pink, about 3 min.
	+	- Add tomato, corn, chili powder, oregano and gound black pepper. Stir in red peper flakes and cumin. Cook about 1-2 min until little juice remains.
	+	- Heat a griddle or large skillet. Add 1/4 of chicken, spinach, and grated cheese to one side of each tortilla and fold over.
	+	- Grill each side 1 min.
	+	- Serve with salsa and sour cream garnish.
	+
	+	\\
	+	\\
	+	{{tag>food meat maincourse}}
	+

chickensautewithleeks

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:21 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Chicken Saute with Leeks ======
	+
	+	*1Tbsp olive oil
	+	*4-6 boneless, skinless chicken breasts - sliced in half
	+	*1 cup onion chopped
	+	*2 carrots scraped and thinly sliced on the diagonal
	+	*2 leeks, well washed and finely chopped
	+	*1/2 lb mushrooms, sliced
	+	*1 tsp thyme
	+	*Black pepper to taste
	+	*3/4 cup no-fat,low-sodium chicken broth
	+	*1 Tbsp cornstarch - dissolved in chicken broth
	+	\\
	+	- Heat oil in large, heavy, nonstick skillet. Saute chicken for 2 min. or until lightly browned. Turn and seal the other side for another 2 min.
	+	- Remove all but 1 Tbsp of fat and oil. Add onion, carrot, leek, mushrooms, thyme and pepper. Cover and cook over low heat about 5 min.
	+	- Add chicken broth and continue cooking until chicken is done and juices run clear, about 8 min. more.
	+
	+	\\
	+	Serves: 6
	+	\\
	+	\\
	+	{{tag>food meat maincourse}}
	+

chickensautewithzucchini

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:22 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+
	+
	+	====== Chicken Saute with Zucchini ======
	+
	+	*4 Tbsp olive oil, divided
	+	*2 medium zucchini, thickly sliced
	+	*1/2 lb fresh mushrooms, thickly sliced
	+	*6 boneless skinless chicken breasts cut into 4 pieces each
	+	*2 Tbsp flour
	+	*1 medium onion, peeled and chopped
	+	*1/2 cup water
	+	*1 16oz can diced tomatoes
	+	*3 Tbsp balsamic vinegar
	+	*1/2 tsp salt
	+	\\
	+	- Heat 1 Tbsp oil in 12 in dutch oven over med-high heat. Add zucchini and saute until slightly browned, about 3-5 min., remove and place in bowl.
	+	- Add 1 Tbsp oil and saute mushrooms until they are soft, about 3-5 min., remove and place on plate.
	+	- Coat chicken with flour. Add 2 Tbsp oil and cook until both sides are lightly browned and the juices run clear when pierced by a fork, about 10 min. Remove to plate.
	+	- Cook the onion in pan drippings until tender, about 5 min. Stir in the water, add the chicken, mushrooms, tomatoes, balsamic vinegar and salt. Reduce heat to low and simmer uncovered 5 min.
	+	- Add zucchini and heat through.
	+
	+	\\
	+	Serves: 6
	+	\\
	+	\\
	+	{{tag>food meat maincourse}}
	+

chickenthighswithmangoandcashews

anonymous@undisclosed.example.com (Anonymous) — Sun, 12 Jun 2016 23:17:23 +0000

2026/04/22 06:24	current
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	+	====== Chicken Thighs with Mango and Cashews ======
	+	* 1/2 tsp light brown sugar
	+	* 1 1/2 tsp black pepper (1/2tsp + 1 tsp)
	+	* pinch of cayenne
	+	* 1/4 cup olive oil (1Tsp+3Tbsp)
	+	* 1/2 cup cashews
	+	* 1 3/4 lb boneless skinless chicken thighs - cut into 2" chunks
	+	* 1 tsp kosher salt
	+	* 1/4 cup scallions - finely cut
	+	* 2 Tbsp cilantro stems - finely cut
	+	* 3 garlic cloves - minced
	+	* 2 Tbsp rum
	+	* 1 large mango (15 oz.) cut into 1/4" cubes
	+	* 1 - 1 1/2 tsp cider vinegar
	+	* 1/3 cup chopped cilantro leaves
	+
	+
	+	\\
	+	- In a small bowl, stir together the brown sugar, 1/2 tsp black pepper and cayenne. Heat 1 Tbsp oil in a large skillet. Add the cashews and sugar spice mixture to the skillet: cook, stirring, until the nuts are golden,2-3 min. Scrape nuts into a bowl.
	+	- Wipe out skillet. Season chicken all over with salt and remaining 1 tsp pepper. Return skillet to heat and add the remaining 3 Tbsp oil. Add scallions and cilantro stems; cook, stirring for 1 min. Add garlic and chicken. Cook, stirring occasionally, until chicken is golden ad cooked through, about 12 min.
	+	- Pour in the rum and cook, scraping up any browned bits from the bottom of the pan, until the rum evaporates, about 1 min.
	+	- Remove pan from heat and add nuts, mango, vinegar and cilantro leaves. Taste and adjust seasoning if necessary.
	+
	+
	+
	+	\\
	+	Serves: 6 Total cook time: 17 min.
	+	Source: NYT cooking app - Melissa Clark Black Pepper Chicken Thighs with Mango, Rum and Cashews
	+
	+
	+	\\
	+	\\
	+	{{tag>food,meat }}

chickenwithartichokesandolives

anonymous@undisclosed.example.com (Anonymous) — Thu, 28 Feb 2013 17:01:38 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Chicken With Artichokes And Olives ======
	+
	+	*1 Tbsp olive oil
	+	*4 ( 6 oz) skinless, boneless chicken breast halves - cut into chunks
	+	*1/4 tsp salt
	+	*1/4 tsp black pepper
	+	*4 carrots - peeled and sliced thin on diagonal
	+	*1/2lb mushrooms - sliced (optional)
	+	*1/2 cup dry white wine
	+	*3/4 cup fat-free, less-sodium chicken broth
	+	*2 tsp cornstarch
	+	*2 tsp Dijon mustard
	+	*1/3 cup pitted kalamata olives
	+	*1 can (14 oz) quartered artichoke hearts, drained
	+	*2 Tbsp minced fresh parsley
	+	*1 lb bowtie pasta
	+
	+	\\
	+
	+	- In large nonstick skillet, heat the oil over med-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 5 min on each side until center is white. Remove chicken from pan and keep warm.
	+	- Saute carrots and, mushrooms if using, in skillet until soft.
	+	- Cook pasta according to directions for al dente. Drain, return to pot and lightly butter.
	+	- In glass measuring cup combine the wine, broth, cornstarch and mustard. Add to the pan, scraping pan to loosen browned bits. Bring to a boil; cook 1 min. Stir in olives and artichokes; cook 1 min.
	+	- Serve chicken on top of bow tie noodles and spoon sauce over chicken. Sprinkle with parsley.
	+
	+	\\
	+	\\
	+	{{tag>food meat maincourse}}
	+

chickpeaandsausagestew

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:24 +0000

2026/04/22 06:24	current
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	+	====== Chickpea and Sausage Stew ======
	+	* 1 Tbsp olive oil
	+	* 1 large onion - chopped
	+	* 16 oz. Italian sausage - cut into chunks
	+	* 1 Tbsp tomato paste
	+	* 1/2 cup parsley - roughly chopped
	+	* 1/4 cup cilantro - roughly chopped
	+	* 15 oz can low sodium chicken or vegetable broth
	+	* 3 - 15 oz. cans chickpeas - drained and rinsed
	+	* 16 oz. frozen leaf spinach
	+	* 1/2 tsp Kosher salt
	+	* 1/4 tsp ground pepper
	+
	+	\\
	+	- Heat the oil in large pot. Add the onion and cook until soft about 5-7 min.
	+	- Add the sausage and cook, crumbling with spoon until browned, about 8 min.
	+	- Add the tomato paste and cook 2 min. Stir in the parsley and cilantro and cook 1 min.
	+	- Add the broth and chickpeas and bring to boil. Add the frozen spinach and simmer for 10 min.
	+	- Stir in the salt and pepper and adjust for taste.
	+
	+
	+	\\
	+	Serves: 5 Total cook time: 30 min.
	+	Source: Real Simple Feb 2008
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food,maincourse }}

chickpeasaladwithredonionandtomato

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:25 +0000

2026/04/22 06:24	current
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	+	====== Chickpea Salad with Red Onion and Tomato ======
	+	*19 oz. can garbanzo beans - drained
	+	*2 Tbsp chopped red onion
	+	*2 cloves garlic - minced
	+	*1 tomato - chopped
	+	*1/2 cup chopped parsley
	+	*3 Tbsp extra virgin olive oil
	+	*1 Tbsp lemon juice
	+	*salt and pepper to taste
	+	\\
	+	- In large bowl combine all the ingredients.
	+	- Chill for 2 hours before serving. Taste and adjust seasoning.
	+	\\
	+	Serves: 6 total time: 15 min. prep + 2hr chill
	+	Source: Allrecipes
	+	\\
	+	\\
	+	{{tag>food vegetarian side}}

chilesrellenospie

anonymous@undisclosed.example.com (Anonymous) — Fri, 29 Jul 2022 16:25:48 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+	====== Chiles Rellenos Pie ======
	+	*10-12 poblano or anaheim fresh chile peppers - 1 lb roasted
	+	*8 oz. Monterey Jack cheese - shredded
	+	*8 oz. cheddar cheese - shredded
	+	*1.75 - 2.25lb cooked chicken breast shredded (poach - 18-25min. for 160deg thickest part)
	+	*1/2 cup all-purpose flour (3/4 cup for 8"+9" pans)
	+	*12 oz. evaporated milk (12+6oz for 8"+9" pans)
	+	*1 1/2 cup sour cream (16oz for 8"+9" pans)
	+	*3 eggs
	+	*2 cups (16 oz. jar) salsa
	+	\\
	+	- Preheat broiler. Roast chiles under broiler on cookie sheet lined with parchment or Al foil until skin is brown and charred, 6-7 min per side, turning as required for all sides. Place in bag and allow to cool to touch. Make slit down one side and remove stem and seeds. Lay flat and scrape off blackened skin. Alternatively use propane torch to scorch skin, cut in half and remove innards, lay flat and scrape off char. If using torch heat finished chiles in microwave or oven to slightly soften.
	+	- Preheat oven temperature to 350 deg.
	+	- Line the bottom of a 9x13 baking pan with the chiles. Layer the cheese evenly on top of the chiles. Spread cooked chicken evenly over the cheese.
	+	- In medium bowl mix flour with a small amount of evaporated milk until it forms a paste, then whisk in remaining milk and sour cream. Beat in eggs one at a time. Pour evenly over the chicken.
	+	- Bake in preheated oven for 40 min. or until the center of the pie is firm.
	+	- Spread salsa over the top, and bake for 15 min.
	+	- Allow to cool 10 min. before serving.
	+	- 9x13=117in^2, 8x8+9x9=145in^2 (x1.23)
	+	\\
	+	\\
	+	Serves: 6-8 Total cook time: 10min char + 60min cook + 10min cool = 1hr 20min.
	+	Source: Allrecipes Chiles Rellenos Pie modified
	+	\\
	+	\\
	+	{{tag>food meat maincourse}}

chocolatechipcookiebars

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:27 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+	====== Chocolate Chip Cookie Bars ======
	+
	+	*2 1/8 cups bleached all-purpose flour (10 1/2 ounces)
	+	*1/2 teaspoon table salt
	+	*1/2 teaspoon baking soda
	+	*12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
	+	*1 cup light brown sugar (7 ounces)
	+	*1/2 cup granulated sugar (3 1/2 ounces)
	+	*1 large egg
	+	*1 large egg yolk
	+	*2 teaspoons vanilla extract
	+	*2 cups (12oz. pckg.) chocolate chips or chunks (semi or bittersweet)
	+
	+	\\
	+	-Heat oven to 325 degrees. Adjust oven rack to lower-middle position. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet (if using extra-wide foil, fold second sheet lengthwise to 12-inch width). Spray foil-lined pan with nonstick cooking spray.
	+	-Mix flour, salt, and baking soda together in medium bowl; set aside.
	+	-Whisk melted butter and sugars in medium large bowl until combined. Add egg, egg yolk, and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chips and turn batter into prepared pan, smoothing top with spatula.
	+	-Bake until top is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 27 to 30 minutes. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 2-inch squares and serve.
	+
	+	\\
	+	Source: Cook's Illustrated May 2006
	+	\\
	+	\\
	+	{{tag>food dessert}}

chocolatechunkhazelnutcookies

anonymous@undisclosed.example.com (Anonymous) — Thu, 18 Mar 2021 17:55:48 +0000

2026/04/22 06:24	current
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	+	====== Chocolate Chunk and Hazelnut Cookies ======
	+
	+	{{ :recipe:chocolatehazelnutcookies.jpg?300\|}}
	+
	+	* 1 c (2 sticks, 8 oz, 227 g) European-style butter, room temperature
	+	* 2 1/3 c (465 g, 16.5 oz) packed brown sugar
	+	* 2 1/2 t sea salt or kosher salt
	+	* 1 T vanilla extract
	+	* 2 eggs
	+	* 2 c (270g) pastry flour
	+	* 2 c (300g) whole wheat flour
	+	* 2 1/2 t baking powder
	+	* 1 1/2 t baking soda
	+	* 11 oz bittersweet chocolate, chopped (about 2 cups)
	+	* 2 c (9.2 oz or 260 g) roasted hazelnuts (see Note)
	+	* flake salt for topping
	+
	+
	+	\\
	+
	+	Note: Refrigerate dough overnight (ideally) or minimum 2 hours before baking.
	+
	+	- Using a stand mixer or hand mixer in large bowl, cream together the butter, sugar, salt, and vanilla on medium speed for 3 minutes, or until the mixture is fluffy and lightens in color
	+	- On medium speed, beat in the eggs, one at a time, until incorporated.
	+	- In a large bowl, sift together the pastry flour, whole wheat flour, baking powder, and baking soda
	+	- With the mixer on low, add the flour mixture in two additions. Stop and scrape down the sides of the bowl, and mix for another 30 seconds
	+	- Add the chocolate and hazelnuts and mix on low just until evenly distributed
	+	- Refrigerate the dough for several hours or up to 5 days
	+
	+	- Preheat oven to 375° F.
	+	- Line two rimmed baking sheets with parchment paper. Allow the dough to come to room temperature.
	+	- Divide total dough weight by 30, arranging balls about 2 inches apart on sheets
	+	- Top with flake sea salt
	+	- Bake for 14 to 18 minutes, just until the edges are browned and cookies are barely set in the middle. Check the cookies halfway through. If they’re baking unevenly, rotate the sheets from top to bottom and front to back.
	+	- Cool on the baking sheets before transferring to a wire rack to finish cooling.
	+
	+	Note: To roast your own, spread raw hazelnuts in an even layer on a rimmed baking sheet and toast at 350° F for 8 to 12 minutes, until beginning to darken and smell nutty. Transfer to a clean dish towel, gather the ends, and massage to remove most of the skins. Open carefully and separate the whole nuts from the dry skins.
	+
	+	For longer storage before baking, portion the dough into balls and freeze on baking sheets until hard. Pack into ziptop freezer bags and store in the freezer for up to several months.
	+
	+	\\
	+	Log
	+	3/17/21
	+	* 1892g / 30 = 63 g per cookie
	+	* baked 19 minutes
	+	* 1.5 t salt + salted butter
	+
	+	try 17 minutes next time and ADD FLAKE SALT before baking
	+
	+
	+	\\
	+	Serves: X Total cook time: X
	+
	+	Source: Portland Cooks cookbook - https://www.powells.com/post/shelf-to-table/little-t-baker-chocolate-chip-cookies-from-portland-cooks
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food cookie fave}}

chocolatemidnightcake

anonymous@undisclosed.example.com (Anonymous) — Tue, 22 May 2018 02:44:27 +0000

2026/04/22 06:24	current
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	+	====== Chocolate Midnight Cake ======
	+	* 1/2 c (2oz/58g) Dutch-process cocoa powder (Droste or Hershey's is great)
	+	* 1 1/2c (10.5oz/300g) sugar
	+	* 1 t fine sea salt (or 2 t kosher)
	+	* 1 3/4 c (9 1/4oz/262g) all-purpose flour
	+	* 1 t baking soda
	+	* 2 t vanilla extract
	+	* 1/2 c neutral tasting oil (or 50/50 with vegetable oil and olive oil)
	+	* 1 1/2 c boiling water or freshly brewed strong coffee
	+	* 2 lg eggs, lightly whisked, room temperature (or cold...)
	+
	+	\\
	+	- preheat oven to 350F
	+	- In large bowl, whisk together cocoa, sugar, salt, flour, and baking soda
	+	- In small bowl, whisk egg
	+	- In medium bowl, stir vanilla and oil together
	+	- Bring water to boil or brew coffee, add to water-oil mixture until incorporated
	+	- Gradually whisk water-oil mixture into dry until incorporated; whisk in eggs and stir until smooth
	+
	+	\\
	+	Cupcakes
	+	- Divide batter into 22 cupcake liners in pan; use near full 1/4 c as measure
	+	- Bake 21 minutes, rotating pans mid-way
	+
	+
	+	Cake
	+
	+	<Add this part later>
	+
	+
	+
	+
	+
	+	\\
	+	Serves: 22 cupcakes Total cook time: X
	+	Source: Salt, Fat, Acid, Heat
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food dessert cake cupcake }}

chocolatepeanutbuttercheesecake

anonymous@undisclosed.example.com (Anonymous) — Mon, 30 Apr 2018 02:08:16 +0000

2026/04/22 06:24	current
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	+	~~NOTOC~~
	+	====== Chocolate Peanut Butter Cheesecake ======
	+	{{ :recipe:chocpbcheesecake.jpg?250\|}}
	+
	+	==== Chocolate Crust ====
	+	* 9 ounces (255 grams) chocolate wafers (such as these; the cookie portion of these are best for homemade crumbs)
	+	* 6 ounces (170 grams) bitter- or semisweet chocolate, coarsely chopped or 1 cup chips
	+	* 1/2 cup (95 grams) packed dark brown sugar
	+	* 7 tablespoons (100 grams) unsalted butter, melted and still hot
	+
	+	==== Fudge Layer ====
	+	* 1 cup (235 ml) heavy or whipping cream
	+	* 13 ounces (370 grams) bittersweet or semisweet chocolate, chopped
	+	* 2 tablespoons (30 grams) smooth peanut butter (optional)
	+
	+	==== Cheesecake Layer ====
	+	* 2 8-ounce packages (455 grams) cream cheese, at room temperature
	+	* 1 1/4 cups (320 grams) smooth peanut butter
	+	* 1 cup (200 grams) granulated sugar
	+	* 3/4 cup (180 grams) sour cream
	+	* 3 large eggs
	+	* 2 teaspoons (10 ml) vanilla extract
	+
	+	==== Ganache Topping ====
	+	* 1/3 cup (80 ml) heavy or whipping cream
	+	* 4 1/2 ounces (130 grams) bittersweet or semisweet chocolate, chopped
	+	* 1 tablespoon (15 grams) smooth peanut butter (optional)
	+
	+	----
	+	\\
	+	Make chocolate crust:
	+	- If planning to use a water bath, double-wrap outside of a 9-inch springform with 3-inch high sides with aluminum foil (heavy-duty if you have it).
	+	- In a food processor, blend cookies, chopped chocolate and brown sugar together until finely ground.
	+	- Drizzle in melted butter and process until crumbs begin to stick together, scraping down the bowl if needed.
	+	- Transfer crumbs to prepared pan. Wrap fingers with plastic wrap and press crumb mixture up sides to very top of pan, then evenly over bottom of pan. A flat bottomed, square sided measuring cup works great for this.
	+	- Chill crust in fridge until next step.
	+
	+	Make fudge layer:
	+	- Bring cream to simmer in large saucepan.
	+	- Remove from heat; whisk in chocolate and peanut butter, if using, until chocolate is melted and mixture is smooth.
	+	- Pour into bottom of chilled crust and spread in an even layer.
	+	- Freeze until fudge layer is firm, about 30 minutes.
	+
	+	Heat oven: To 325°F.
	+
	+	Make cheesecake layer:
	+	- Using electric mixer, beat cream cheese, peanut butter, and sugar in large bowl until well-blended and fluffy.
	+	- Beat in sour cream, then eggs, one at a time, and vanilla.
	+	- Mix until smooth.
	+	- Pour over fudge layer that has set in the freezer.
	+
	+	To bake in a water bath:
	+	* Place foil-wrapped springform pan in a roasting pan large enough to hold it.
	+	* Fill roasting pan with enough hot water to come 1-inch up the sides of the springform and carefully transfer to middle oven rack.
	+
	+	To bake without a water bath:
	+	* Place springform (no need to wrap with foil) on middle baking rack.
	+	* place rimmed baking sheet on lower rack to catch butter that will melt out of crust (MANDATORY!!)
	+
	+	Both methods, to bake:
	+	* Bake cake until slightly firm to the touch and the top appears dry, about 75 to 90 minutes.
	+	* I find cheesecake baking times to be the hardest to pin down; it is safest to use this visual guide:
	+	* The center two inches should only move slightly when pan is gently shaken. (this doesn't really work - jvv)
	+	* Transfer cheesecake to rack in the fridge until fully cool, at least three hours.
	+
	+	Make ganache topping:
	+	- Heat cream in a small saucepan until simmering.
	+	- Off the heat, whisk in chocolate and peanut butter, if using.
	+	- Pour onto chilled cheesecake and spread to the edges.
	+	- Return cheesecake to the fridge until the ganache sets, about 30 minutes.
	+
	+	To serve:
	+	* Remove foil from outside cheesecake pan if you have not already.
	+	* Gently cut around between edge of cheesecake crust and springform pan to make sure it isn’t sticking.
	+	* Unhinge the sides. You can serve it on the springform base, or, if you’re feeling confident, slide a knife gently under the bottom crust to loosen it from the springform base and slide the cake onto a serving plate.
	+	* Serve in very skinny wedges (trust me). Try using sharp knife soaked in hot water and wiped clean before cutting each slice. Ganache makes tricky to get clean cuts.
	+	* Cake keeps in fridge for up to a week, and longer in the freezer.
	+
	+	* To write on the cake: I beat 1/3 cup smooth peanut butter beaten with 1 tablespoon unsalted butter (softened) + a scant 1/4 cup powdered sugar together until lightly and fluffy for a peanut butter frosting that could be piped on top (or squeezed from a sandwich bag with the corner snipped off). It made double what was needed (you could make some decorative stars or dots, too) but seems too hard to scale down with regular measurements. I’m sure it won’t go to waste.
	+
	+	\\
	+	\\
	+	Cooking Log
	+
	+	4/5/2018 - cooked 90 min; had extra filling (crust wasn't to top of pan); leaked butter --> smoky mess; jvv
	+
	+
	+
	+	\\
	+	Serves: many Total cook time: a long time
	+	Source: https://smittenkitchen.com/2014/02/chocolate-peanut-butter-cheesecake/
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food dessert brownies }}

chocolatepeanutbuttercupcookies

anonymous@undisclosed.example.com (Anonymous) — Tue, 15 Dec 2020 23:21:15 +0000

2026/04/22 06:24	current
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	+	====== Chocolate Peanut Butter Cup Cookies ======
	+	{{ :recipe:peanutbuttercupcookies.jpg?300\|}}
	+
	+	==== FILLING ====
	+	* 2/3 cup (170 grams) creamy peanut butter (like Jif for best results)
	+	* 2/3 cup (80 grams) powdered sugar
	+	* Two pinches of flaky seas salt
	+
	+	==== COOKIE ====
	+	* 1/2 cup (115 grams or 4 ounces) unsalted butter, at room temperature for a mixer, cold is fine for food processor
	+	* 1/2 cup (100 grams) granulated sugar, plus more to coat cookies
	+	* 1/2 cup (95 grams) dark brown sugar
	+	* 1/4 cup (65 grams) creamy peanut butter
	+	* 1 large egg
	+	* 1 teaspoon (5 ml) vanilla extract
	+	* 1 1/3 cups (175 grams) all-purpose flour
	+	* 2/3 cup (55 grams) dutched cocoa powder (see note)
	+	* 2 teaspoons baking POWDER
	+	* OR
	+	* 1/2 teaspoon baking SODA
	+	* 1/4 teaspoon fine sea or table salt
	+
	+
	+	Note about cocoa powder - If you don’t have Dutched cocoa and want to use natural (i.e. any American brand such as Hershey’s or one labeled as natural), you can do so here and use the more standard 1/2 teaspoon baking soda instead of 2 teaspoons of baking powder; it simply makes a lighter-colored cookie.
	+
	+	\\
	+	Mix ingredients by weight for easiest and most accurate results.
	+
	+	Heat oven: To 375 degrees F.
	+
	+	Make filling:
	+	- Line a small tray or plate with parchment paper.
	+	- In a medium bowl, mix peanut butter, powdered sugar, and salt with a fork; it’s a little messy but it will come together.
	+	- Once evenly mixed, use a teaspoon measure to scoop heaped teaspoons (9 - 10g) of filling into little balls (make 24-25, there might be extra - jvv).
	+	- Spread them out on prepared tray or plate.
	+	- Once you’ve used all the filling, put the tray in the freezer while you make the cookie portion.
	+
	+	Make cookie with a hand or stand mixer:
	+	- Beat softened butter with peanut butter and sugars until creamed together.
	+	- Add vanilla, egg, and salt, and beat until combined.
	+	- Sift in baking powder and cocoa, beat to combine, then add flour and mix until flour disappears.
	+
	+	Make cookie in a food processor:
	+	- Pulse flour, cocoa, baking powder, salt, and sugars in food processor until mixed.
	+	- Cut cold butter (if using, softened works fine here too) into chunks and add to bowl.
	+	- Run machine until fully blended. Add peanut butter, egg, and vanilla and run machine until it is blended, scraping sides down as needed, and then keep running until dough balls together.
	+
	+	Assemble cookies:
	+	- Place 2-3 tablespoons extra granulated sugar on a plate. Line a large baking sheet with parchment paper.
	+	- Take a scoop of cookie dough that’s just shy of 2 tablespoons (a #40 scoop holds 1.75 tablespoons and is perfect for this) {use 27g per-cookie to hopefully get 24 total - jvv} and place it in the palm of your hand. Flatten it with your fingers.
	+	- Take a peanut butter filling from the freezer and place it in the center, and wrap the chocolate dough around, rolling it in your palms until smooth.
	+	- Roll it in the granulated sugar to coat, place it on your prepared baking sheet.
	+	- Repeat with remaining dough.
	+
	+	After cookies are all laid out on sheet, gently flatten, just slightly, with the bottom of a glass or other smooth implement.
	+
	+
	+	Bake cookies: For 8 to 10 minutes. This is going to seem like really little time, and the cookies are definitely going to look underbaked, but remember that we are just baking a thin outer shell of a cookie (the center doesn’t need to be baked), and this does not take long. Let cookies rest and set up on baking sheet for 5 minutes before transferring to cooling rack to cool.
	+
	+	\\
	+	Cooking Log
	+
	+	4/24/18 - 8g balls = 41g left over filling; modified to 9g
	+
	+	\\
	+	Serves: 24 cookies Total cook time: 1.5+ hrs (using hand mixer)
	+	Source: [[https://smittenkitchen.com/2018/02/chocolate-peanut-butter-cup-cookies/]]
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food cookie}}

chocolatepuddingfudgecake

anonymous@undisclosed.example.com (Anonymous) — Mon, 07 Apr 2014 15:33:20 +0000

2026/04/22 06:24	current
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	+	====== Chocolate Pudding Fudge Cake ======

	+	*1 (18.25 oz.) package devil's food cake mix
	+	*1 (3.9 oz.) package instant chocolate pudding mix
	+	*1 cup sour cream
	+	*1 cup milk
	+	*1/2 cup vegetable oil
	+	*1/2 cup water
	+	*4 eggs
	+	*2 cups (12 oz. pckg) semisweet chocolate chips
	+	*6 Tbsp butter
	+	*1 cup (6 oz.) chocolate chips
	+	\\
	+	- Preheat oven to 350 deg. Grease and flour a 10" Bundt pan.
	+	- In a large bowl, combine cake mix, pudding mix, sour cream, milk, oil, water, and eggs. Beat for 4 min., then mix in 2 cups chocolate chips.
	+	- Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 min. or until a toothpick inserted into the center comes out clean and the batter jostles as a solid. Cool 10 min in pan and separate sides with teflon spatula. Turn over onto serving plate and cool completely.
	+	- To make the glaze melt the butter and 1 cup chocolate chips in the microwave oven until liquid. Stir until smooth and drizzle and spread over the cake.
	+
	+
	+
	+	Serves: 10 Total cook time: 50 min
	+	Source: allrecipes chocolate pudding fudge cake
	+	\\
	+	\\
	+	{{tag>food dessert}}

cinnamonroastedpotatoes

anonymous@undisclosed.example.com (Anonymous) — Fri, 26 Jan 2018 03:15:56 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+	====== Cinnamon Roasted Potatoes ======

	+	* 1 1/2lb Yukon gold potatoes - cut into 1 1/2" chunks
	+	* 6 unpeeled garlic cloves
	+	* 3 Tbsp extra virgin olive oil
	+	* 1 cinnamon stick - break into pieces
	+	* 1 tsp kosher salt
	+	* 1/2 tsp pepper
	+
	+	\\
	+
	+	- Heat oven to 325 deg. Spray bottom of 9x13 pan with nonstick spray.
	+	- Put all the ingredients in bowl or roasting pan and mix until combined.
	+	- Transfer to oven and roast, stirring once or twice, until potatoes are tender, about 1 hr 15min.
	+	- Raise oven temperature to 450 deg and cook until potatoes are crusty, brown and tender, about 15 min.
	+	- Recipe can be doubled or tripled to use 5 lb bag.
	+
	+	\\
	+	Serves: 2-3 Total cook time: 1hr 30min
	+	Source: NYT cooking app
	+	\\
	+	\\
	+	{{tag>food vegetarian side}}

citrusymashedsquash

anonymous@undisclosed.example.com (Anonymous) — Tue, 21 Oct 2014 15:06:55 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+	====== Citrusy Mashed Squash with Toasted Pecans ======
	+	*3 lb butternut squash - peeled, seeded, cut into chunks
	+	*2 Tbsp butter
	+	*1/3 cup sour cream
	+	*1/4 cup maple syrup
	+	*2 tsp finely shredded orange peel
	+	*2 tsp finely shredded lemon peel
	+	*3/4 tsp salt
	+	*1/4 tsp black pepper
	+	*2 Tbsp snipped fresh sage
	+	*1/2 cup chopped pecan halves - lightly toasted
	+	*topping - sliced green onion and/or snipped sage leaves and/or orange or lemon peel
	+
	+	\\
	+	- In 5-6 qut pot or dutch oven cook squash in lightly salted boiling water, covered, until tender when pierced by fork, 12-17 min. Drain.
	+	- Meanwhile in small heavy pot or skillet melt butter over medium heat for 5-6 min or until golden brown, whisking constantly. Transfer half the squash to a food processor. Add butter, sour cream, maple syrup, orange and lemon peels, salt and pepper. Cover and process until smooth. Add pureed squash to original squash in pot or bowl and mash slightly. Stir in 2 Tbsp snipped sage.
	+	- Top with pecans and desired toppings.
	+
	+	\\
	+	Serves: 8-10 Total Cook Time: 20min.
	+	Source: Midwest Living Recipes for all Seasons vol 4
	+	\\
	+	\\
	+	{{tag>food side}}

classicbrownies

anonymous@undisclosed.example.com (Anonymous) — Sun, 01 Apr 2018 18:13:07 +0000

2026/04/22 06:24	current
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	+	====== Classic Brownies ======
	+	{{ :recipe:classicbrownies.jpg?250\|}}
	+
	+	* 1 cup (4 ounces) pecans or walnuts, chopped medium (optional)
	+	* 1 1/4 cups (5 ounces) cake flour
	+	* 1/2 teaspoon salt
	+	* 3/4 teaspoon baking powder
	+	* 6 ounces unsweetened chocolate, chopped fine
	+	* 12 tablespoons (1 1/2 sticks) unsalted butter, cut into six 1-inch pieces
	+	* 2 1/4 cups (15 3/4 ounces) sugar
	+	* 4 large eggs
	+	* 1 tablespoon vanilla extract
	+
	+	\\
	+	- Adjust oven rack to middle position; heat oven to 325 degrees.
	+	- Cut 18-inch length foil and fold lengthwise to 8-inch width.
	+	* Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhand pan edges.
	+	* Cut 14-inch length foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.
	+	- If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, 5 to 8 minutes. Set aside to cool.
	+	- Whisk to combine flour, salt, and baking powder in medium bowl; set aside.
	+	- Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth.
	+	* (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.)
	+	- When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar.
	+	- Add eggs on at a time, whisking after each addition until thoroughly combined. Whisk in vanilla.
	+	- Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.
	+	- Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface.
	+	* Sprinkle toasted nuts (if using) evenly over batter
	+	- Bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 32 to 36 minutes.
	+	* Be sure to test for doneness before removing the brownies from the oven:
	+	* If underbaked (the toothpick has batter clinging to it) the texture of the brownies will be dense and gummy.
	+	* If overbaked (the toothpick comes out completely clean), the brownies will be dry and cakey.
	+	- Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang.
	+
	+	Cut brownies into 2-inch squares using plastic knife and serve. (Store leftovers in airtight container at room temperature, for up to 3 days, or, ahem, in the freezer until your resistance gets the better of you.)
	+
	+
	+	\\
	+	\\
	+	Cooking Log
	+	* 3/30/18 - jvv - 35min (bake 1-2 min longer?)
	+
	+
	+	\\
	+	Serves: X Total cook time: X
	+	Source: https://smittenkitchen.com/2006/10/and-then-i-went-shoe-shopping/
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food dessert brownies }}

coconutcurrybutternutsquashsoup

anonymous@undisclosed.example.com (Anonymous) — Mon, 13 Apr 2015 20:21:48 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+
	+
	+	====== Coconut-Curry Butternut Squash Soup ======
	+
	+	* 4 lb butternut squash - peeled and cut into 1" cubes
	+	* 1 Tbsp canola oil
	+	* 2 med onions - diced
	+	* 2 cloves garlic - finely chopped
	+	* 1 Tbsp ginger root - grated
	+	* 1 Tbsp curry powder
	+	* 2 cups reduced sodium chicken broth
	+	* 1 14oz can coconut milk
	+	* 1 tsp kosher salt
	+	* 1/8 tsp cayenne pepper
	+	* 1 Tbsp lime juice
	+	* 2 scallions - thinly sliced
	+	* 2 Tbsp cilantro - chopped
	+
	+	\\
	+
	+	- Preheat oven to 400 deg. Coat large baking sheet with cooking spray. Place squash on sheet and into oven. Roast about 40 min total, stirring after 20 min. Squash should be browned and easily pierced with a knife.
	+	- Heat oil in large pot. Add onions and cook until lightly browned, stirring occasionally, about 10 min.
	+	- Add garlic and ginger, stirring until fragrant, about 1 min. Add curry powder and stir until fragrant, about 30 sec.
	+	- Add roasted squash to pot, stir to combine. Add broth, coconut milk, salt, and cayenne pepper. Cover and simmer about 10 min.
	+	- Puree soup in batches in a blender. Before serving stir in the lime juice. Ladle into soup bowls and garnish with scallions and cilantro.
	+
	+	\\
	+	Serves: 8 Total cook time: 1 hr.
	+	Source: Weight Watchers Thinline winter 2015
	+	\\
	+	\\
	+	{{tag>food soup}}
	+

coconutricepudding

anonymous@undisclosed.example.com (Anonymous) — Sun, 10 Mar 2024 17:29:44 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+
	+
	+	====== Coconut Rice Pudding ======
	+
	+	*3 3/4 cups whole milk + (opt: +1/2cup when serving)
	+	*14 oz can coconut milk
	+	*1/2 cups sugar
	+	*1/2 tsp salt
	+	*1/2 cup long grain rice
	+	*1/4 cup flaked coconut
	+	*2 tsp vanilla extract
	+	*1/2 tsp ground cardamon
	+	\\
	+
	+	- Bring 3 3/4 cup milk, coconut milk, sugar, and salt to boil in large saucepan.
	+	- Stir in rice and coconut, reduce heat to low. Cook, adjusting heat to maintain a gentle simmer and stirring occasionally to prevent scorching until rice is soft and pudding has thickened to consistency of yogurt, 60-75 min. Off heat stir in vanilla and cardamon.
	+	- Let cool completely, about 2 hr., or let cool and refrigerate until cold, about 2 hr longer. Optional: stir in remaining 1/2 cup milk just prior to serving.
	+
	+	\\
	+	Serves: 5-6 Total cooking time: 75 min.
	+	Source: Cook's Country Apr/May 2014
	+	\\
	+	\\
	+	{{tag>food dessert}}
	+

codcakes

anonymous@undisclosed.example.com (Anonymous) — Fri, 17 May 2019 20:33:43 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+
	+
	+	====== Cod Cakes ======
	+
	+	* 4 peppercorns
	+	* 1 bay leaf
	+	* 1 lemon - cut into eighths
	+	* 1 lb cod fillets
	+	* 2 Tbsp unsalted butter
	+	* 2 ribs celery - trimmed and diced
	+	* 1 med yellow onion - diced
	+	* 2 garlic cloves - minced
	+	* 1 heaping Tbsp mayonnaise
	+	* 2 tsp Dijon mustard
	+	* 2 eggs
	+	* 1 1/2 tsp kosher salt
	+	* 1/2 tsp pepper
	+	* 2 tsp Old Bay seasoning (alt: 1 tsp paprika + 1 tsp red pepper flakes)
	+	* 1 heaping cup panko bread crumbs (alt: 1 sleeve unsalted saltine crackers crushed)
	+	* 1/2 bunch parsley - roughly chopped
	+	* 1/2 cup canola or other neutral oil
	+
	+	\\
	+	- Fill shallow, wide pan with high sides with 1" water and heat to boil. Add the peppercorns, bay leaf and 1 section of the lemon to the water as it is heating. With a bare simmer place the fish in the liquid and cook, barely simmering, until the flesh has just begun to whiten all the way through, approx 6-8 min. Carefully remove the fish from the water and set aside to cool.
	+	- Empty the pan, and return it to the stove, add the butter and heat to melt. When the butter foams, add the celery, onions and garlic, and saute, stirring often, until the vegetables soften and the onions turn translucent, then transfer to a large bowl.
	+	- In a small bowl, mix together the mayonnaise, mustard, eggs, salt, pepper and seasoning salt. Add this mixture to the bowl with the sauteed vegetables, pour the bread crumbs over them and stir to combine. Add the parsley,and stir again.
	+	- Flake the cooked fish into the mixture carefully, keeping flakes as whole as you can manage, then gather them into small balls, and form them into patties, 4-6 for a main course. Cover with plastic wrap and transfer to refrigerator for at least 30 min. to set.
	+	- Set a large saute pan over high heat, and add to it the neutral oil. When the oil is shimmering, remove the fish cakes from the refrigerator, and carefully saute the patties until they are golden brown, approx 4-5 min. a side. A small smear of mayonnaise on the exterior of the patties wil give them a crisp crust.
	+	\\
	+	Serves: 4 Total cooking time: 10 min. + 30 min. plus in refrigerator
	+	Source: NYT cooking app
	+	\\
	+	\\
	+	{{tag>food fish}}
	+

coffeemugmoltenchocolatecake

anonymous@undisclosed.example.com (Anonymous) — Sat, 29 Jul 2017 23:56:29 +0000

2026/04/22 06:24	current
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	+
	+	====== Coffee Mug Molten Chocolate Cake for Two ======
	+
	+	*4 Tbsp unsalted butter
	+	*2 oz bittersweet chocolate - 1 oz chopped + 1 oz broken into 4 equal pieces
	+	*1/4 cup sugar
	+	*2 large eggs
	+	*2 Tbsp unsweetened cocoa powder
	+	*1 tsp vanilla extract
	+	*1/4 tsp salt
	+	*1/4 cup all-purpose flour
	+	*1/2 tsp baking powder
	+
	+	\\
	+	- Microwave butter and chopped chocolate in large bowl, stirring often, until melted, about 1 min. Whisk sugar, eggs cocoa, vanilla, and salt into chocolate mixture until smooth. In separate bowl, combine flour and baking powder. Whisk flour mixture into chocolate mixture until combined. Divide batter evenly between 2 - 11 oz mugs.
	+	- Place mugs on opposite sides of microwave turntable. Microwave at 50% power for 80 sec. Stir batter and microwave at 50% power for 80 sec (batter will rise to just below rim of mug). Press 2 chocolate pieces into center of each cake until chocolate is flush with top of cake. Microwave at 50% power for 70 sec (cake should be slightly wet around edges of mug and somewhat drier toward center). Let cakes rest for 2 min, serve.
	+
	+
	+	\\
	+	Serves: 2 Total cook time: 230 sec.
	+	Source: Cook's Country Oct/Nov 2013
	+	\\
	+	\\
	+	{{tag>food dessert}}
	+

coleslaw

anonymous@undisclosed.example.com (Anonymous) — Tue, 21 Apr 2020 00:47:24 +0000

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	+
	+
	+	====== Cole Slaw ======
	+
	+	======= Basic Cole Slaw =======
	+	*1 head cabbage - shredded
	+	*1 small white onion - chopped
	+	*1 green bell pepper - chopped
	+	*1 red bell pepper - chopped
	+	*2 large carrots - shredded
	+	*1/2 tsp salt
	+	*1/4 tsp freshly ground black pepper
	+	*1 tsp ground cumin or to taste
	+	*3 Tbsp white sugar
	+	*1/2 cup cider vinegar
	+	*1/2 cup vegetable oil
	+
	+	1. Place the vegetables in a large bowl. Combine the other ingredients in the bowl.
	+	\\
	+	2. Toss the mixture until the vegetables are fully coated with the marinade.
	+
	+	\\
	+
	+
	+	======= Buttermilk Cole Slaw =======
	+	*1 lb cabbage (6 cups)- shredded fine
	+	*1 tsp salt
	+	*1 med carrot - shredded fine
	+	*1/2 cup buttermilk
	+	*2 large carrots - shredded
	+	*2 Tbsp mayonaise
	+	*1 small shallot - minced
	+	*1 Tsp minced parsley leaves
	+	*1/2 tsp sugar
	+	*1/2 tsp cider vinegar
	+	*1/4 tsp Dijon mustard
	+	*1/4 tsp salt
	+	*1/8 tsp ground black pepper
	+	1. Toss shredded cabbage and salt in colander. Let stand until cabbage wilts, at least 1 hr up to 4 hr. Rinse cabbage in cold running water. Press, but do not squeeze to drain; pat dry. Place cabbage and carrot in large bowl.
	+	\\
	+	2. Combine all the remaining ingredients in a small bowl. Pour dressing over cabbage and toss to combine. Refrigerate until chilled, about 30 min.
	+	\\
	+	\\
	+
	+	======= Blue Cheese and Grape Cole Slaw =======
	+	*16 oz package shredded coleslaw mix
	+	*2 cups seedless ged grapes - halved
	+	*1/2 cup shredded carrot
	+	*1 cup mayonnaise
	+	*1/4 cup Dijon mustard
	+	*1/3 cup crumbled blue cheese
	+	*2 Tbsp sugar
	+	*2 Tbsp cider vinegar
	+
	+	1. In large bowl, whisk together mayonnaise, mustard, cheese, sugar and vinegar
	+	\\
	+	2. Add the coleslaw mix, grapes, carrots and stir until evenly coated. Chill until serving
	+
	+
	+	\\
	+
	+	======= Feta Cole Slaw =======
	+	*16 oz package shredded coleslaw mix
	+	*5 green onions - chopped
	+	*1 large garlic clove - minced
	+	*2/3 cup extra virgin olive oil
	+	*1/4 cup distilled white vinegar
	+	*1/4 cup water
	+	*1 1/2 tsp salt
	+	*2 tsp ground pepper
	+	*1 tsp Italian seasoning
	+	*8 oz feta cheese - crumbled
	+
	+	1. Mix ingredients in a large bowl. Toss to coat and chill until serving.
	+
	+	\\
	+
	+
	+	======= Apple Cole Slaw =======
	+	*4 cup shredded cabbage
	+	*1 cup shredded carrot
	+	*1 Granny Smith apple - peeled, cored, shredded
	+	*2 Tbsp honey
	+	*1 Tbsp brown sugar
	+	*2 Tbsp mayonnaise
	+	*1 Tbsp pineapple juice (optional)
	+	*dash salt
	+	*1 tsp ground black pepper
	+
	+	1. Mix solid ingredients, mix seasoning, combine, cover
	+
	+	\\
	+	\\
	+
	+	======= Apple Cole Slaw II =======
	+	*4 cup shredded cabbage
	+	*1 carrot - shredded
	+	*1 unpeeled Granny Smith apple - cored and chopped
	+	*1 unpeeled red apple - cored and chopped
	+	*1/2 cup red bell pepper - finely chopped
	+	*2 green onions - finelu chopped
	+	*1/3 cup mayonnaise
	+	*1/3 cup brown sugar
	+	*1 Tbsp lemon juice or to taste
	+
	+
	+	1. Mix solid ingredients, combine topping and mix, combine, cover
	+
	+	\\
	+	\\
	+	======= Fruit and Nut Slaw =======
	+	*3 cup cabbage - shredded
	+	*1 cup celery - diagonally sliced
	+	*8 oz can sliced pineapple - drained with 2 Tbsp juice reserved
	+	*11 oz mandarin oranges - drained
	+	*2 Tbsp lemon juice
	+	*1 bananna - sliced
	+	*1/2 cup chopped walnuts
	+	*1/4 cup raisins
	+	*8 oz orange flavor yogurt
	+	*1/2 tsp salt
	+
	+	1. Combine pineapple and lemon juice; toss with bananna; add pineapple
	+	\\
	+	2. Add cabbage, celery, walnuts, mandarin oranges, walnuts, raisins
	+	\\
	+	3. Add yogurt and salt and mix together
	+
	+	\\
	+	\\
	+	======= Waldorf Coleslaw =======
	+	*3 cup cabbage - shredded
	+	*3 cups (2 med.) diced cooking apples
	+	*6 Tbsp raisins
	+	*3 Tbsp coarsely chopped walnuts
	+	*3 Tbsp plain fat-free yogurt
	+	*2 Tbsp fat-free mayonnaise
	+	*1 Tbsp honey
	+	*1 tsp prepared horseradish
	+	*1/4 tsp salt
	+	*1/4 tsp black pepper
	+	1. Combine first 4 ingredients in medium bowl.
	+	\\
	+	2. Combine yogurt and remaining ingredients stirring well with whisk.
	+	\\
	+	3. Pour liquid over cabbage mixture, toss well, cover and chill for 2 hrs.
	+	\\
	+	\\
	+	======= Spicy Coleslaw =======
	+	*1 med head green cabbage
	+	*2 carrots - peeled and grated
	+	*1/2 cup mayonnaise
	+	*2 Tbsp pickle relish
	+	*1 Tbsp Dijon mustard
	+	*1 Tbsp cider vinegar
	+	*Kosher salt
	+	*ground black pepper
	+	*1/4 tsp salt
	+	*1/4 tsp black pepper
	+	1. Cut the cabbage in half and remove the core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl.
	+	\\
	+	2. In a separate bowl, whisk together the remaining ingredients.
	+	\\
	+	3. Pour liquid over cabbage mixture, toss well Season to taste. May be covered and chilled for a few hrs.
	+	\\
	+	\\
	+	{{tag>food vegetarian side}}
	+

cookinginformation

anonymous@undisclosed.example.com (Anonymous) — Sat, 04 Mar 2017 04:37:03 +0000

2026/04/22 06:24	current
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	+	====== Cooking Information ======
	+	===== Equivalents =====
	+	Buttermilk = 2 cups milk + 1 Tbsp lemon juice\\
	+	Light molasses = 1/2 blackstrap + 1/2 light corn syrup\\
	+	Beet weights - beets=2lb10oz, greens=2lb50z - greens weight = beet weight\\
	+	\\
	+	===== Meat =====
	+	Beef- Rare-125deg F; Med/Rare-130deg F; Medium-135-140deg F\\
	+	Sous Vide rare steak = 117 deg\\
	+	Pork Shoulder = 195 deg, Cook at low temp 200-300 deg.\\
	+	Salt meat liberally 3-1 days prior to cooking and store uncovered in refrigerator. Room temp prior to cooking\\
	+	\\
	+	===== Brining =====
	+	Standard Cook's Illustrated Brine = 9% by weight\\
	+	Kosher salt 8.3oz wght/cup Water 8.34lb/gal results in 1 1/2 cups salt/gallon water\\
	+	Table salt twice density of kosher salt - half volume required\\
	+	CI quick turkey brine 1 cup table salt/gal - 4-6hr brine
	+	CI slow turkey brine - 1/2 cup table salt/gal - 12-14hr brine
	+	NYT Fried Chicken Brine - 4Tbsp kosher salt+4 cup lukewarm water - few hours to overnight in refrigerator\\
	+	NYT Buttermilk Brine - 2Tbsp kosher salt + 4 cups buttermilk + black pepper - few hours to overnight in refrigerator\\
	+	NYT Cider Brine - 4Tbsp kosher salt + 2 cups apple cider - few hours to overnight in refrigerator\\
	+	\\
	+	===== Beans =====
	+	Cook's Illustrate (Nov/Dec 2009) Dried White Beans evaluation
	+	*Favorite - Cannellini - buttery with subtle mushroom like character; meaty and lush
	+	*Favorite - Lima - Rich, buttery, with a distinct sweetness & earthiness; very creamy
	+	*Baby Lima - Same as regular Lima; very creamy
	+	*Navy (small white seed of green bean) - nutty and sweet; very creamy
	+	*Small white - mild & bland; starchy
	+	*Great Northern (large white seed of green bean) - strong mineral notes; slightly chalky and mealy\\
	+	\\
	+	Normal soak of dried beans is up to 24 hr\\
	+	Add salt to soaking water to eliminate tough skins - 3 Tbsp/gallon (not necessary for baked beans)\\
	+	Can drain and store soaked beans in zip lock bag in refrigerator for up to 4 days before using\\
	+	Quick soak reduces gas creating components - 1 min boil followed by 1 hour soak\\
	+	For max reduction add 10+ cups of boiling water per pound of beans, boil for 2-3 min., cover and soak overnight.
	+	\\

	+	===== Pork for Stew =====
	+	Cook's Illustrated recommended cuts for pork in stew - Boston Butt or Picnic Roast
	+	\\
	+	\\
	+	{{tag>food}}

cookingnotes

anonymous@undisclosed.example.com (Anonymous) — Tue, 16 Mar 2021 18:21:14 +0000

2026/04/22 06:24	current
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	+
	+	===== Sad Mac =====
	+	* mac and cheese
	+	* onion
	+	* 5 veggie meatballs
	+	* 3 T red pepper spread
	+
	+
	+	====== Misc Notes ======
	+
	+	12/25/20 - waffles
	+	* 1/2+ c mix @ 90% heat for 4 minutes = good
	+
	+	\\
	+	2/6/21 - big crumb coffee cake
	+	* 8x8 glass pan - 65 minutes = good
	+
	+	\\
	+	1/23/21 - chocolate ganache brownies
	+	* muffin sized - 43 minutes = good(?)
	+	* wait 20 minutes to pull out of pan to avoid pulling top off
	+

coqauriesling

anonymous@undisclosed.example.com (Anonymous) — Thu, 30 Mar 2017 03:09:52 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Coq au Riesling ======
	+
	+	*8 oz bacon - sliced into 1" pieces
	+	*3 med onions - roughly chopped
	+	*10 chicken thighs - with skin and bones
	+	*ground pepper
	+	*salt
	+	*8 oz button mushrooms - cut in half
	+	*3 garlic cloves - minced
	+	*4 Tbsp Italian parsley - chopped (divided 3 Tbsp + 1 Tbsp)
	+	*3 Tbsp tarragon - chopped (divided 2 Tbsp + 1 Tbsp)
	+	*750 ml dry or 0ff-dry Riesling
	+
	+	\\
	+	- Cook bacon in dutch oven over med. heat until fat has been rendered and bacon in crispy. Add onions and saute until softened, about 10 min. Using slotted spoon transfer mixture to bowl, leaving behind as much fat as possible.
	+	- Working in batches brown chicken pieces. Brown, salt and pepper both sides. Transfer to bowl when done.
	+	- Add mushrooms, garlic, 3 Tbsp parsley, and 2 Tbsp tarragon to empty dutch oven. Saute until mushrooms are coated in fat, about 1 min. Return chicken pieces, onions and bacon to pan. Add wine, raise heat to bring to a boil. Partially cover, turn heat to low and simmer for 1 hour.
	+	- Spoon liquid into fat separator, add defatted liquid back to pot, sprinkle with remaining parsley and tarragon. Can also cool and refrigerate overnight. The next day remove any chilled fat on surface with paper towels. Reheat gently, sprinkle with parsley and tarragon, and serve.
	+	- Can serve in bowl over rice to utilize liquid or as independent meat course.
	+	\\
	+	Servings: 4-6 Total cook time: 1hr 15min
	+	Source: NYT cooking app
	+	\\
	+	\\
	+	{{tag>food meat}}
	+

cornandblackbeanquesadillas

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:29 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Corn and Black Bean Quesadillas ======
	+
	+	*2/3 cup frozen corn
	+	*2/3 cup red onion - minced
	+	*2 tsp minced garlic
	+	*1 tsp chili powder
	+	*2/3 cup black beans
	+	*4 tsp lime juice
	+	*4 (8 inch) flour tortillas
	+	*1 1/3 cup (6 oz) shredded cheddar or Monterey Jack cheese
	+	*2 Tbsp minced pickled jalapenos (optional)
	+	*vegetable oil for brushing tortillas
	+	*Kosher salt
	+
	+	\\
	+
	+	- Add corn to hot 10" skillet and cook until brown and popping, 3-5 min. Transfer to bowl.
	+	- Add vegetable oil to skillet, heat to shimmering, add red onion and cook until softened, about 3 min.
	+	- Add garlic and chili powder and cook 1 min.
	+	- Add beans and heat through, about 1 min. Add corn back in and gently press on beans to crush.
	+	- Transfer to bowl and add lime juice. Wipe inside of skillet clean.
	+	- Heat tortilla in skillet until puffed and slightly browned, about 1 min. Flip over and toast other side for about 1 min.
	+	- While second tortilla is toasting assemble first by adding 1/4 of filling, cheese, and optional jalapenos if using. Flip tortilla in half and brush oil and sprinkle salt on top. Fill second tortilla in same manner
	+	- Place 2 folded and filled tortillas in skillet with rounded edges to outside and oiled side down. Oil and salt top side and heat until crisp, 1-2 min. Flip and cook second side 1-2 min.
	+	- Remove from pan and allow to cool for 3 min prior to cutting in half. Can be kept warm on cookie sheet in 200 deg oven.
	+
	+	\\
	+	Serves: 4 Total cook time: 25 min.
	+	Source: Cook's Illustrated Mar/Apr 2005 No. 73
	+	\\
	+	\\
	+	{{tag>food vegetarian maincourse}}
	+

cornandvegetablegratinwithcumin

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:30 +0000

2026/04/22 06:24	current
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	+	====== Corn and Vegetable Gratin with Cumin ======
	+	*1 Tbsp extra virgin olive oil
	+	*1 med. onion - finely chopped
	+	*1 med. red bell pepper - diced
	+	*1 large garlic clove - minced
	+	*1/2 lb. zucchini - thinly sliced or diced
	+	*fresh ground black pepper
	+	*Corn - 2 cups kernels from 2 ears or frozen or canned - divide into 2 halves
	+	*3 large eggs
	+	*1/2 cup milk
	+	*1/2 tsp salt
	+	*1 tsp cumin seeds - lightly toasted and ground or crushed
	+	*2 oz. Gruyere cheese - grated (1/2 cup tightly packed)
	+	\\
	+	- Preheat oven to 375 deg. Oil 2-quart gratin or baking dish. Heat the olive oil in large, nonstick skillet over medium heat and add the onion. Cook, stirring often, until it begins to soften, about 3 min. Add the red pepper and cook stirring often, until the onions and peppers are tender, about 5 min. Add the garlic and the zucchini, stir together and add pinch of salt and black pepper. Cook, stirring often, until the zucchini is just beginning to look bright green and some of the slices are translucent. Stir in half the corn and cook for 1-2 min. Remove from heat and scrape into a large bowl.
	+	- Place the remaining half of the corn in a blender jar and add the eggs, milk and salt. Blend until smooth. Pour into the bowl with the vegetables. Add the cumin and cheese and stir everything together. Scrape into the gratin dish.
	+	- Bake 40-45 min. until the top is browned and the gratin is firm to touch. Serve hot or warm.
	+	- Vegetable filling can be prepared a day ahead and refrigerated.
	+	\\
	+	Serves: 4-5 Total cook time: 1 hr.
	+	Source: NYT Recipes for Health Jul. 8, 2009
	+	\\
	+	\\
	+	{{tag>food vegetarian maincourse}}

cornbread

anonymous@undisclosed.example.com (Anonymous) — Sun, 02 Dec 2018 15:48:20 +0000

2026/04/22 06:24	current
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	+	====== East Coast Grill's Corn Bread ======
	+	*2 cup all purpose flour
	+	*1 cup yellow cornmeal
	+	*3/4 cup white sugar
	+	*1/2 tsp salt
	+	*1 Tbsp baking powder
	+	*2 large eggs
	+	*1 1/2 cup milk
	+	*1 1/2 Tbsp vegetable oil
	+	*1/4 cup melted butter
	+	*2 cups corn kernels - fresh or frozen
	+	\\
	+	- Preheat oven to 350 deg. Oil 10" skillet or 9"x9" baking pan and place in oven.
	+	- In large bowl sift together flour, cornmeal, sugar, salt, and baking powder.
	+	- In another bowl whisk together the eggs, milk and oil. Pour the wet ingredients over the dry ingredients, add the melted butter and the corn and stir together until just mixed.
	+	- Remove the container from the oven and pour into it the batter, then give the pan a smack on the countertop to even it out. Return pan to oven and bake, approx 1 hour, until the corn bread is browned on top a nd a toothpick or thin knife inserted into the top comes out clean.
	+	\\
	+	Serves: 6-8 Total Cook Time: 1hr
	+	Source: NYT Recipe App
	+	\\
	+	\\
	+
	+
	+	====== Cheese Corn Bread - 8"x8" recipe ======
	+	*4 large eggs
	+	*1/4 cup corn oil
	+	*15 oz creamed corn
	+	*1 cup white onions - minced
	+	*2 1/2 cups cheddar cheese (6 oz) - shredded
	+	*2 cups yellow cornmeal - 1/2 of 24 oz. container
	+	*1 cup all purpose flour
	+	*3 tsp baking powder
	+	*1 tsp cayenne pepper
	+	*1/2 tsp salt
	+	*2 tsp garlic powder
	+	\\
	+	- Preheat oven to 385 deg.
	+	- Saute onions until just limp, about 5 min.
	+	- Mix all ingredients together
	+	- Pour into greased and floured 8x8 baking pan and bake for 35-45 min until top is golden and body firm.
	+	- Double recipe for 9x13 pan
	+
	+	\\
	+	\\
	+
	+	====== John - NY Times Corn Bread ======
	+	*1 cup yellow conrmeal
	+	*1 cup flour
	+	*1/2 tsp salt
	+	*3/4 tsp baking powder
	+	*1 large egg
	+	*1 cup buttermilk
	+	*1/4 cup corn oil
	+	*optional - substitute creamed corn for some of the liquid
	+	\\
	+	- Heat oven to 425 deg
	+	- Coat and swirl oil in 10" cast iron skillet half way up the sides
	+	- Put skillet in oven 5-10 min
	+	- Mix dry ingredients together; mix wet ingredients together, combine with a few strokes
	+	- Pour corn oil into mixture which is thick. Add additional buttermilk if required to pour.
	+	- Pour into heated frying pan and bake for 20-25 minutes until golden brown.
	+
	+	\\
	+	\\
	+	{{tag>food bread}}
	+

cornbreadstuffingwithsausageandprunes

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:32 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Corn Bread Stuffing with Sausage and Prunes ======
	+
	+	Corn Bread
	+
	+	heat oven to 400F
	+
	+	*2/3 cup all-purpose flour
	+	*1 1/3 cup yellow cornmeal
	+	*1 Tbsp sugar
	+	*2 1/2 tsp baking powder
	+	*1/2 tsp salt
	+	*1 1/4 cup 1% milk
	+	*3 large eggs - lightly beaten
	+	*2 Tbsp butter - melted
	+	*cooking spray
	+	\\
	+	- Lightly spoon flour into dry measuring cup, level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture.
	+	- Combine milk, eggs, and butter in a small bowl, stirring with a whisk. Add to flour mixture, stirring just until moist.
	+	- Spoon batter into a 13"x9" baking pan coated with cooking spray.
	+	- Bake at 400F for 20 min. Cool in pan 10 min. Remove form pan, cool completely on wire rack.
	+
	+	Stuffing
	+
	+	*Corn Bread
	+	*2 Tbsp butter
	+	*2 cup onion - chopped
	+	*1 cup red bell pepper - chopped
	+	*2/3 cup celery - chopped
	+	*1 14 1/2 oz can fat-free less soduim chicken broth - divided
	+	*8 oz (2 link) turkey kielbasa - chopped
	+	*1 cup frozen whole kernel corn - thawed
	+	*1 1/2 tsp dried thyme
	+	*1 teaspoon dried sage
	+	*3/4 tsp salt
	+	*3/4 tsp black pepper
	+	*1 cup coarsely chopped pitted prunes
	+	*1/4 cup coarsely chopped pitted prunes
	+	*1/4 cup fresh parsely - chopped
	+	*2 large eggs - lightly beaten
	+	*cooking spray
	+	\\
	+	- Cut corn bread into 1" cubes. Place in large bowl and set aside.
	+	- Melt butter in a lare nonstick skillet. Stir in onion, bell pepper and celery; cook 5 min., stirring frequently.
	+	- Stir in 3/4 cup broth. Stir in kielbasa through black pepper (6 ingredients). Bring to boil, cover, reduce heat , simmer 5 min. Remove from heat.
	+	- Pour mixture over corn bread, stirring well. Stir in the prunes and parsley. Combine remaining broth and eggs, pour over corn bread mixture; tossing well.
	+	- Spoon stuffing into a 13"x9" baking pan coated with cooking spray.
	+	- Cover and bake at 400F for 15 min. Uncover, bake an additional 15 min. or until browned.
	+
	+	\\
	+	Serves: 6 as main dish
	+	\\
	+	\\
	+	{{tag>food meat maincourse}}
	+

corncacioepepe

anonymous@undisclosed.example.com (Anonymous) — Wed, 30 Aug 2023 00:48:46 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+
	+
	+	====== Corn Cacio e Pepe ======
	+
	+	*2 Tbsp olive oil
	+	*3 cups corn kernels
	+	*Kosher salt
	+	*Freshly ground black pepper
	+	*1 Tbsp butter
	+	*1 lb linguine or other dried pasta
	+	*8 0z pecorino romano cheese cut into 1" chunks - additional for garnish
	+
	+	\\
	+	- Heat large skillet or pasta pot to hot. Add oil and heat for 1 min. Add corn kernels, season with salt and fresh ground pepper, stir once or twice to distribute oil and then let set for 3-4 min. or toasty brown underneath. Add butter, stir, scrape into bowl.
	+	- Heat pot of well salted water to boil and cook pasta until about 30 sec short of perfect. Drain reserving 1 cup of pasta water
	+	- Make sauce prior to pasta finished cooking. In blender or food processor blend pecorino and approx 2 tsp fresh ground black pepper until the cheese is as fine as it can get. Add 3-4 Tbsp cold water, one at a time, and fully blending each addition before adding the next, until a creamy consistency like frosting for a cake. Taste mixture it should be very salty and peppery, add more pepper if need.
	+	- Add drained pasta to pot along with the pecorino sauce. Begin adding reserved pasta water 1 Tbsp at a time until have a nice creamy sauce which does not wash off pasta. Add reserved corn, toss to mix. Finish with additional cheese and black pepper
	+	\\
	+	Serves: 4-5 Total cook time: 25 min
	+	Source: SMITTEN KITCHEN - John sent link
	+	\\
	+	\\
	+	{{tag>food vegetarian}}
	+

cornedbeefandcabbage

anonymous@undisclosed.example.com (Anonymous) — Sat, 29 May 2021 18:50:11 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+
	+
	+	====== Corned Beef and Cabbage ======
	+
	+	*3 1/2 lb point cut corned beef
	+	*4-5 lb potatoes - red, white, or yukon gold cut into chunks
	+	*2-3 lb carrots - 2in long with thick chunks split axially
	+	*1 med cabbage cut into 8 wedges
	+	\\
	+	- Bring corned beef and water (1"+ covering) to boil in 12 qut stock pot. Skim scum off surface. Simmer covered for 2 1/2 - 3 hours until meat is tender and skewer stuck in thickest part of meat slides out with ease.
	+	- When meat done remove from pot, place on platter, add broth to keep moist, cover with foil, and place in 200deg oven to keep warm.
	+	- Turn heat up to high and add potatoes to broth. After 8 min. add carrots, after 4 min. add cabbage, after 15 min. confirm doneness and continue cooking if required. (potatoes-27min, carrots-19 min, cabbage-15min)
	+	- Cut meat across grain into 1/4" slices. Scoop vegetables into large bowl and serve.
	+	- Can serve with horseradish or grainy mustard as condiments
	+
	+	\\
	+	Serves:6 Total Cook Time: 3 1/2 hr
	+	Source: Cook's Illustrated Mar/Apr 1997
	+	\\
	+	\\
	+	{{tag>food meat maincourse}}
	+

cornsaladwithtomatoesandfeta

anonymous@undisclosed.example.com (Anonymous) — Sat, 21 Oct 2017 02:23:51 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+	====== Corn Salad with Tomatoes, Feta and Mint ======
	+	*2 ears corn - kernels sliced off cobs
	+	*1 large or 2 med ripe tomatoes - cut into small pieces
	+	*1/2 cup crumbled feta cheese
	+	*1 1/2 Tbsp extra virgin olive oil
	+	*1/4 cup fresh mint leaves (can substitute dried)
	+
	+	\\
	+	- Add the corn, tomatoes, and cheese in small salad bowl. drizzle with olive oil and toss.
	+	- Add mint leaves and toss. Taste and add dalt and pepper. Serve.
	+	- Can use fresh or frozen corn either raw or cooked
	+	\\
	+	Serves: 4 Total Cook Time: 10 min prep
	+	Source: NYT cooking app
	+	\\
	+	\\
	+	{{tag>food side vegetarian}}

cornsalsawithtomato

anonymous@undisclosed.example.com (Anonymous) — Mon, 08 Oct 2012 19:20:34 +0000

2026/04/22 06:24	current
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	+	====== Corn Salsa with Tomato ======
	+	*3 ears corn - kernels cut from cobs (2 1/4 cups)
	+	*1/4 tsp baking soda
	+	*salt and pepper
	+	*2 Tbsp lime juice
	+	*1 Tbsp vegetable oil
	+	*1/2 tsp honey
	+	*1 tomato - cored, seeded and cut into 1/4" pieces
	+	*1 shallot - minced
	+	*1/2 jalapeno chile - stemmed, seeded, and minced (change quantity for desired heat)
	+	*1/4 cup chopped fresh cilantro
	+	\\
	+	- Bring 2 cups water to boil in small saucepan. Stir in corn, baking soda, and 1/4 tsp salt. Remove pan from heat and let stand for 10 min. Drain corn and let cool slightly, about 10 min.
	+	- Whisk lime juice, oil, honey, and 1/8 tsp salt together in bowl. Add corn, tomato, shallot, jalapeno, and cilantro to lime juice mixture and toss to combine. Let stand for 10 min. Season with salt and pepper to taste.
	+	- Can be served atop chicken or fish or with corn chips.
	+	\\
	+	Serves: 6 Total prep time: 30 min.
	+	Source: Cook's Illustrated Jul 1, 2012
	+	\\
	+	\\
	+	{{tag>food vegetarian side}}

cosmopolitan

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:34 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+
	+
	+	====== Cosmopolitan ======
	+	*1 oz vodka
	+	*.5 oz Cointreau
	+	*.5 oz lime juice
	+	*splash cranberry juice
	+	*Shake over ice.
	+
	+	\\
	+	====== Cosmopolitan (#2) ======
	+	*1.5 oz vodka
	+	*.75 oz Cointreau
	+	*.5 oz lime juice
	+	*splash cranberry juice
	+	*Shake over ice.
	+
	+	\\
	+	====== Cosmopolitan (#3) ======
	+	*1.5 oz Absolute Mandarin vodka
	+	*.5 oz Cointreau
	+	*splash lime juice
	+	*splash cherry juice
	+	*Shake over ice.
	+
	+
	+	\\
	+	\\
	+	{{tag>food cocktail}}
	+

couscouswithapricotvinaigrette

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:35 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+
	+
	+	====== Couscous with Apricot Vinaigrette ======
	+
	+	* 1 - 10 oz box couscous
	+	* 1/4 cup apricot jam or preserves
	+	* 2 Tbsp white wine vinegar
	+	* 3 Tbsp olive oil
	+	* 1 tsp kosher salt
	+	* 1/4 tsp black pepper
	+	* 3 scallions - white and green parts chopped
	+	* 1/4 cup roasted almonds - chopped or sliced
	+
	+	\\
	+
	+	- Place couscous in seving bowl and add 1 1/2 cups boiling water and stir. Cover tightly and let stand for 10 min.
	+	- Heat the jam in small saucepan on stove or small bowl in microwave on low heat until bubbling (30-60 sec). Remove from heat and immediately add the vinegar, then the oil and mix until combined.
	+	- Season with salt and pepper and set aside.
	+	- Fluff the couscous with a fork. Stir in scallions and onions. Add vinaigrette and toss. Serve warm.
	+
	+	\\
	+	Serves: 4-5 Total cooking time: 15 min.
	+	Source: Real Simple June 2006
	+	\\
	+	\\
	+	{{tag>food vegetarian side}}
	+

cranberryandmangocompote

anonymous@undisclosed.example.com (Anonymous) — Wed, 26 Dec 2018 03:37:14 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+
	+
	+	====== Cranberry and Mango Compote ======
	+
	+	* 1 package (12 oz.) fresh cranberries
	+	* 1cup + 2Tbsp sugar
	+	* 3/4 cup water
	+	* 1 1/2 large ripe mango peeled and cubed - can substitute frozen mango chunks
	+	* 3/4 tsp vanilla
	+	* 3 Tbsp orange flavored liqueur -Cointreau, Grand Marnier, Triple Sec, Gran Gala, Mandarine
	+
	+
	+	\\
	+
	+	- Combine cranberries, sugar and water in saucepan. Bring to slow simmer, stirring only to mix in the cranberries that rise to the top. Cook until cranberries are tender and bright red, about 30 min.
	+	- Add the mangoes, vanilla and orange liqueur, and return to a simmer.
	+	- Remove from heat, cool and refrigerate. Refrigerate overnight for best mixing of flavors.
	+	- Note: very good on French toast, either on its own or mixed with maple syrup.
	+
	+	\\
	+	Serves: 8-10 Total Prep: 30 min. + overnight refrigeration
	+	Source: Michelle
	+	\\
	+	\\
	+	{{tag>food vegetarian side}}
	+

cranberrykumquatdaterelish

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:36 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+
	+
	+	====== Cranberry-Kumquat-Date Relish ======
	+
	+	*12oz package fresh cranberries
	+	*1 cup kumquats - quartered
	+	*3/4 cup sugar
	+	*1/2 cup chopped pitted dates
	+	\\
	+	- Combine the first 3 ingredients in a food processor and pulse 10 times or until fruit is coarsely chopped. Add the dates and pulse 5 times or until blended.
	+	- Cover and let stand at room temperature for 1 hour.
	+
	+	\\
	+	Serves: 10
	+	\\
	+	\\
	+	{{tag>food vegetarian side}}
	+

cranberryrelish

anonymous@undisclosed.example.com (Anonymous) — Fri, 25 Nov 2016 16:45:37 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Cranberry Relish ======
	+
	+	* 1 package (12 oz.) fresh cranberries
	+	* 2 medium Pippin or Granny Smith apples - peeled, quartered, and cored
	+	* 1/2 cup sugar
	+	* 1/2 cup orange marmalade
	+	* 2 tsp lemon juice
	+	* 2 tsp Grand Marnier
	+	* 1 1/2 cups chopped walnuts
	+	* 1/2 tsp ground cinnamon
	+
	+	\\
	+
	+	- Process cranberries in food processor with metal blades. Remove to large bowl.
	+	- Process apples in the food processor and add to bowl with cranberries.
	+	- Stir in the remaining ingredients and mix. Add additional sugar if required.
	+	- Cover the bowl tightly and refrigerate overnight before serving. May be refrigerated up to 2 months.
	+	- Alternative: substitute 1 orange for 1 apple and 1/4 tsp allspice for cinnamon
	+
	+	\\
	+	Serves: 8-10 Total Prep: 30 min. + overnight refrigeration
	+	Source: Free Press Nov 16, 2005
	+	\\
	+	\\
	+	{{tag>food vegetarian side}}
	+

creamedspinach

anonymous@undisclosed.example.com (Anonymous) — Fri, 04 Jan 2019 19:33:49 +0000

2026/04/22 06:24	current
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	+	====== Creamed Spinach ======
	+	* 2-1 lb bag frozen spinach or 2 1/2 lb fresh
	+	* 1 Tbsp butter
	+	* 1 Tbsp flour
	+	* 1 cup milk
	+	* 1/2 tsp freshly grated nutmeg
	+	* Salt and pepper to taste
	+
	+	\\
	+	- Thaw and cook spinach until hot. Add cold water to stop cooking. Squeeze water out of spinach either with colander or by hand and add to food processor bowl. Blend spinach thoroughly.
	+	- Melt the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with the whisk. Add nutmeg, salt and pepper to taste. Cook, stirring, about 5 min then add the spinach. Stir to blend. Heat and serve.
	+
	+
	+
	+	\\
	+	Serves: 6 Total cook time: 10 min.
	+	Source: NYT recipe app
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food,sidedish }}

creamygnocchiwithmushrooms

anonymous@undisclosed.example.com (Anonymous) — Wed, 01 Mar 2017 18:49:38 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Creamy Gnocchi with Mushrooms ======
	+
	+	*1 1/4 cups vegetable broth
	+	*2 oz Parmesan cheese - grated (1 cup)
	+	*1/4 cup heavy cream
	+	*1/8 tsp ground nutmeg
	+	*1/2 tsp ground pepper
	+	*1/4 tsp salt
	+	*3 Tbsp unsalted butter (2 + 1)
	+	*1 lb vacuum packed gnocchi
	+	*1 lb cremini mushrooms - trimmed and quartered
	+	*2 garlic cloves - minced
	+	*1/4 cup green basil leaves - torn
	+
	+	\\
	+	- Whisk broth, Parmesan, cream, nutmeg, and pepper together in bowl; set aside
	+	- Melt 2 Tbsp butter in 12" nonstick skillet. Add gnocchi and cook until lightly browned, about 5 min.; transfer to plate.
	+	- Melt remaining 1 Tbsp butter in now empty skillet. Add mushrooms and salt and cook until golden brown, about 10 min. Stir in garlic and cook until fragrant, about 30 sec. Add broth mixture and gnocchi and bring to simmer. Cook, stirring occasionally, until sauce has thickened, 5 -7 min. Sprinkle with basil and serve.
	+
	+	\\
	+	Serves: 4 Total cook time: 25 min
	+	Source: Cook's Country Oct/Nov 2016
	+	\\
	+	\\
	+	{{tag>food vegetarian}}
	+

creamylimabeansoupwithpasta

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:37 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+
	+
	+	====== Creamy Lima Bean Soup with Pasta ======
	+
	+	*4 tsp. olive oil
	+	*2 cup onions chopped (2 medium)
	+	*2 cup carrots chopped (4 medium)
	+	*6 garlic cloves, minced
	+	*4 cup water
	+	*6 thyme sprigs
	+	*8 cup vegetable broth - 64 oz.
	+	*2 - 16oz package frozen baby lima beans
	+	*1/2 cup fresh basil chopped
	+	*2 Tbsp. lemon juice
	+	*1.5 tsp. lemon pepper
	+	*2 cup uncooked orecchiette pasta (any small pasta)
	+	*1 cup bottled roasted red peppers chopped ( 1 TJ 12 oz. bottle)
	+	*Salt and pepper to taste (optional)
	+	\\
	+	- Heat olive oil in 8qut. stock pot. Saute onion, carrot, garlic 5 min.
	+	- Add water, thyme, broth, lima beans and bring to boil. Cover and simmer 15 min.
	+	- Stir in basil, lemon juice, and lemon pepper. Place 6 cups of soup in blender and process until smooth. Return pureed mixture to pot and bring to boil.
	+	- Add pasta and cook 15 min or until pasta is tender.
	+	- Stir in the bell peppers, remove & discard thyme sprigs. Salt and pepper to taste.
	+
	+	Optional: Soak red peppers in dill pickle juice prior to use.
	+
	+	Large batch: 1 1/2 times recipe, cook in 12qut stock pot, Serves: 14
	+
	+
	+	\\
	+	Serves: 10
	+	Nutritional: 316 cal., 4 grams fat (1 gram sat), 58 grams carbohydrate, 14 rams protein, 420 mg sodium, 76 mg calcium, 4 gram fiber
	+	\\
	+	\\
	+	{{tag>food vegetarian soup}}
	+

creamypastawithbaconandpeas

anonymous@undisclosed.example.com (Anonymous) — Wed, 11 Apr 2018 02:06:57 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+
	+
	+	====== Creamy Pasta with Bacon and Peas ======
	+
	+	*1 lb dried small shell pasta
	+	*10 slices smoked bacon
	+	*2 Tbsp olive oil
	+	*1 Tbsp butter
	+	*fresh ground black pepper
	+	*3 cups frozen peas
	+	*2 Tbsp heavy cream or creme fraiche or milk+cornstarch
	+	*2 Tbsp finely chopped fresh mint leaves
	+	*juice of 1 lemon
	+	*4 oz. finely grated Parmesan cheese
	+	\\
	+	- Cook pasta in a large pot of lightly salted water to desired degree of doneness. When done drain and reserve 1 cup of liquid.
	+	- Cut bacon slices crosswise into thin slivers. Add olive oil and butter to large skillet and heat. Add bacon and a sprinkling of pepper and fry until golden and crisp. Immediately add frozen peas and stir for 1-2 min. Add heavy cream and mint.
	+	- Add the skillet mixture to the pasta and stir. Add lemon juice and adjust salt and pepper to taste. Bring to a simmer, then remove from heat. The mixture should be thick, but if too thick add some pasta liquid. Add Parmesan and stir to mix
	+	- Stir in the parsley, salt, pepper, and bacon.
	+
	+	\\
	+	Serves: 6 Total cook time: 30 min
	+	Source: NYT cooking app
	+	\\
	+	\\
	+	{{tag>food meat soup}}
	+

creamypotatosaladwithlemonandherbs

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:38 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+	====== Creamy Potato Salad with Lemon and Fresh Herbs ======
	+
	+	* 3 pounds baby red potatoes
	+	* 3 tablespoons unseasoned rice vinegar
	+	* 3/4 cup mayonnaise
	+	* 3 medium green onions, thinly sliced
	+	* 1 celery stalk, cut into 1/3-inch cubes
	+	* 1/4 cup chopped fresh parsley
	+	* 1/4 cup chopped fresh basil
	+	* 2 tablespoons chopped fresh dill
	+	* 1 1/2 teaspoons finely grated lemon peel
	+
	+	\\
	+	- Bring potatoes to boil in large pot of water. Reduce heat to medium-low and simmer until potatoes are tender, about 17 minutes. Drain; let stand until cool enough to handle, about 20 minutes.
	+	- Cut potatoes into 3/4-inch pieces. Place 1 layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt, and pepper. Add all remaining ingredients; toss. Season with salt and pepper.
	+	* DO AHEAD Can be made 8 hours ahead. Cover and chill.
	+	\\
	+	Serves: Total cooking time:
	+	Source: Bon Appétit/July 2007 via http://www.epicurious.com/recipes/food/views/238804
	+	\\
	+	\\
	+	{{tag>food vegetarian side}}
	+

cremebrulee

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:39 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+
	+
	+	====== Creme Brulee ======
	+
	+	* 3 cups 2% reduced-fat milk
	+	* 1 1/8 cup nonfat dry milk
	+	* 5 Tbsp sugar - divided
	+	* 2 tsp vanilla extract
	+	* dash of salt
	+	* 6 large egg yolks
	+	* 3/8 cup sugar topping
	+
	+	\\
	+
	+	- Combine milk, dry milk and 3 Tbsp sugar in medium saucepan. Heat mixture over medium heat until tiny bubbles form around the edge (do not boil) or temperature reaches 180 deg, stirring occasionally. Remove milk mixture from heat. Cover and steep 30 minutes
	+	- Preheat oven to 300 deg.
	+	- Strain mixture through a sieve into a bowl; discard solids. Stir in vanilla.
	+	- Combine 2 Tbsp sugar, salt, and egg yolks in medium bowl, stirring well with a whisk.
	+	- Gradually add egg and milk mixtures, stirring constantly with a whisk. Pour mixture into large 8 1/2 x 11 corning ware dish or 6 individual ramekins or custard cups.
	+	- Place dish in 13 x 9 baking pan and add hot water to a depth of 1 inch.
	+	- Bake at 300 deg for 35 min or until center barely moves when dish is moved. Remove dish from water and allow to cool thoroughly on a wire rack. Cover and chill at least 4 hours or overnight.
	+	- Sift sugar evenly over custard. Heat with MAPP torch (propane or kitchen torch may be used) approximately 2 inches from surface. Move over sugar to melt and caramelize. Avoid heating the walls of the dish. Serve immediately or within 1 hour. Do not cover after melting sugar.
	+
	+
	+	\\
	+	Serves: 6 Total cook time: 50 min + Minimum 4 hr cool time
	+	Source: Cooking Light Dec 2002
	+	\\
	+	\\
	+	{{tag>food dessert}}
	+

cubanbeefstew

anonymous@undisclosed.example.com (Anonymous) — Wed, 25 Apr 2012 23:41:57 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+	====== Cuban Beef Stew ======
	+	* 2 Tbsp olive oil
	+	* 1 onion - chopped
	+	* 4 garlic cloves - minced
	+	* 1 red bell pepper - chopped
	+	* 1 1/2 beef stew or sirloin tips cubed
	+	* 2 bay leaves
	+	* 1/2 tsp ground cumin
	+	* 1 tsp dried oregano
	+	* 1/2 cup dry sherry
	+	* 8 oz. tomato paste
	+	* 2 Tbsp red wine vinegar
	+	* 1/4 cup pimento-stuffed green olives
	+	* 1/4 cup raisins
	+	* 2 Tbsp capers
	+	* 4 potatoes - peeled and chunked
	+	* salt and pepper to taste
	+
	+	\\
	+	- In large dutch oven heat oil and cook onions and garlic, stirring frequently, until transparent. Stir in cubed meat and cook until browned. Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2-3 min.
	+	- Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers. Pour in enough water to just cover meat.
	+	- bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick.
	+	- Stir the potatoes into the stew. Season with salt and pepper to taste. Cook covered, about 20 min until potatoes are almost tender. Uncover, and cook until done.
	+
	+
	+	\\
	+	Serves: 6 Total cook time: 2 hr 15 min.
	+	Source: Allrecipes
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food,maincourse }}

cucumbersalad

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:40 +0000

2026/04/22 06:24	current
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	+	== Basic Cucumber Salad ==
	+	*4 medium cucumbers - peeled and diced
	+	*8 oz. vanilla low-fat yogurt
	+	*8 oz. reduced fat sour cream
	+	*1/2 cup diced onion
	+	*2 cloves garlic - minced
	+	*1 Tbsp dried dill weed
	+	*salt and pepper to taste
	+	\\
	+	- Drain cucumbers for a few minutes on paper towels.
	+	- Ina serving dish stir together the yogurt, sour cream, onion, garlic, and dill. Add the cucumbers and mix to coat. Season with salt and pepper.
	+	- Refrigerate for several hours before serving for best flavor.
	+
	+	\\
	+
	+	== Sour Cream Cucumber Salad ==
	+	* 3 med cucumbers - peeled and thin sliced
	+	*1/2 tsp salt
	+	*1/2 cup chopped green onions
	+	*1 Tbsp white vinegar
	+	*1 dash white pepper
	+	*1/4 cup sour cream
	+	\\
	+	- Sprinkle cucumbers with salt. Drain liquid after 15 minutes.
	+	- Add other ingredients and stir. Refrigerate prior to serving.
	+
	+	\\
	+
	+	== Mexican Cucumber Salad ==
	+	*1 medium cucumber
	+	*9 oz. can whole kernel corn
	+	*15 oz. can stewed tomatoes - drain and slice
	+	*1 green pepper - chopped
	+	*1 red pepper - chopped
	+	*2 Tbsp red wine vinegar
	+	*1 Tbsp crushed red pepper flakes
	+	*1/2 tsp garlic - minced
	+	*1/2 tsp ground cumin
	+	*1/4 tsp dried cilantro
	+	*1/4 tsp salt
	+	*1/8 tsp ground black pepper
	+	\\
	+	- Toss all ingredients in bowl together.
	+	- Cover and chill 30 min or more prior to serving
	+
	+	\\
	+	== Japanese Cucumber Salad ==
	+	*3 cucumbers
	+	*1 tsp salt
	+	*1 Tbsp vegetable oil
	+	*2 tsp white sugar
	+	*3 Tbsp rice wine vinegar
	+	*3 Tbsp soy sauce
	+	\\
	+	- Cut the cucumbers lengthwise, scoop out seeds, slice into bite size pieces
	+	- Combine the other ingredients in a small bowl, mix, and pour over cucumbers.
	+	- Refrigerate several hours, tossing every now and then.
	+
	+	\\
	+	== Persian Yogurt Salad ==
	+	*16 oz plain yogurt
	+	*2 Tbsp dried dill weed
	+	*2 garlic cloves - minced
	+	*salt and pepper to taste
	+	*1 cucumber - peeled, seeded, and chopped
	+	\\
	+	- In a medium bowl, blend yogurt, dill weed, garlic, salt, and pepper. Toss in the cucumber. Cover and refrigerate 8 hours or overnight.
	+
	+	\\
	+	Source: All Recipes
	+	\\
	+	\\
	+	{{tag>food vegetarian side}}
	+

curriedcauliflowerwithchickpeas

anonymous@undisclosed.example.com (Anonymous) — Tue, 19 Feb 2013 03:08:53 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+	====== Curried Cauliflower with Chickpeas ======
	+	*2 Tbsp olive oil
	+	*4 garlic cloves - thinly sliced
	+	*2 tsp fresh ginger - peeled and minced
	+	*1 tsp curry powder
	+	*1/4 tsp cayenne pepper
	+	*1/2 tsp turmeric
	+	*1/2 tsp salt
	+	*1 onion - thinly sliced
	+	*1 med or large head of cauliflower - washed and broken into florets
	+	*1/4 cup water
	+	*1 - 8 oz. can chickpeas (optional: 1 cup dried; soaked 6 hr or more; water refresh; gently boiled 25 min.)
	+	*Rice or couscous
	+	\\
	+	- Optional: Roast cauliflower prior to use - preheated 475deg oven; cauliflower + 1/4 cup olive oil + kosher salt + pepper mixed on rimmed baking sheet; 8-10 min roast; flip; 8-10 min roast
	+	- In large frying pan cook the garlic, ginger and spices in the olive oil (1/4 cup if not roasting the cauliflower) for 1 min. to form a paste.
	+	- Add the onions and cook on low heat for about 5 min. until the onions begin to soften.
	+	- Add the cauliflower and 1/4 cup water and cook on high heat for 1 min. Turn down heat and simmer gently for about 10 min. until the cauliflower becomes tender, but not mushy. Less time required if using roasted cauliflower.
	+	- Add chickpeas and cook a few minutes to let the flavors blend and the dish is hot.
	+	- Serve over brown or white rice or couscous.
	+	\\
	+	Serves: 4 Total cook time: 30 min.
	+	Source: NPR Cauliflower: A Love Story
	+	\\
	+	\\
	+	{{tag>food vegetarian side}}

curriedcornchowder

anonymous@undisclosed.example.com (Anonymous) — Tue, 27 Aug 2024 20:52:13 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+
	+
	+	====== Curried Corn Chowder ======
	+
	+	*1 Tbsp canola oil
	+	*1 med onion - chopped
	+	*2 med potatoes - peeled and diced
	+	*1 Tbsp curry powder
	+	*1 Tbsp minced ginger
	+	*salt & ground pepper
	+	*2 tomatoes - chopped
	+	*2-3 cup frozen corn
	+	*1 cup sour cream
	+	*1/2 cup chopped cilantro
	+
	+	\\
	+	- Heat oil in a stockpot over medium heat and stir in onions, potatoes, curry powder, and ginger. season with salt and pepper and saute about 5 min. add tomatoes and cook 1-2 min.
	+	- Add 4 cups water and bring to boil, cook until potatoes are tender, about 10 min.
	+	- Add corn kernels and sour cream, heat through, adjust seasoning as required, garnish with cilantro and serve
	+	\\
	+	Serves: 4 Total Cook Time: 30 min.
	+	Source: NYT Basic Corn Chowder alternative
	+	\\
	+	\\
	+	{{tag>food vegetarian soup}}
	+

curriedeggplantandlentilsoup

anonymous@undisclosed.example.com (Anonymous) — Mon, 30 Mar 2015 18:00:16 +0000

2026/04/22 06:24	current
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	+	====== Curried Eggplant and Lentil Soup ======
	+	*1 Tbsp olive oil
	+	*1 cup lentils - yellow or green
	+	*3 cups diced winter squash
	+	*2 med eggplants (or 1 large) - peeled and diced small
	+	*1 sweet onion - small diced
	+	*2 garlic cloves - minced
	+	*2 Tbsp curry powder
	+	*1/4 cup lemon juice
	+	*1/4 cup chopped Italian parsley
	+	*Salt and pepper to taste
	+	*1/2 cup half & half
	+	*2 quts. water
	+	\\
	+	- Simmer lentils and squash in the water about 45 min. Puree soup and return to stove. Add cream, salt and pepper, and keep warm.
	+	- Meanwhile in a nonstick skillet, heat oil and cook onion, with garlic and eggplant. Cook for about 10 min., covered.
	+	- Stir curry powder and lemon juice into eggplant and stir well. Season to taste with salt and pepper.
	+	- Add the eggplant mixture to the soup and simmer over low heat for another 5 -10 min. Stir in the parsley and serve.
	+
	+	\\
	+	Serves: 8 Cooking Time: 1 hr.
	+	Source: Weight Watchers
	+	\\
	+	\\
	+	{{tag>food vegetarian soup}}

curriedpeas

anonymous@undisclosed.example.com (Anonymous) — Thu, 25 Oct 2018 21:13:56 +0000

2026/04/22 06:24	current
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	+	====== Curried Peas ======
	+	*2 Tbsp olive oil
	+	*1 red onion - chopped fine
	+	*1/2 tsp salt
	+	*2 garlic cloves - minced
	+	*1 tsp curry powder
	+	*1 tsp ground cumin
	+	*1/2 cup low sodium chicken broth
	+	*1/2 tsp brown sugar
	+	*1 lb frozen peas - not thawed
	+	*1/2 cup sliced almonds - toasted
	+	*1/2 cup yogurt or sour cream (alternative: whole milk or low fat yogurt)
	+	*2 Tbsp chopped fresh cilantro
	+	*Pepper
	+	\\
	+	- Heat oil in large skillet until shimmering. Add onion and salt and cook until soft and beginning to brown, about 5 min. Add garlic, curry powder and cumin and cook until fragrant, about 1 min.
	+	- Add broth and brown sugar and bring to boil. Stir in peas and almonds and cook uncovered, until peas are tender, about 5 min.
	+	- Off heat stir in yogurt, cilantro, and salt and pepper to taste.
	+	\\
	+	Serves: 4-6 Total cook time: 12 min.
	+	Source: Cook's Country
	+	\\
	+	\\
	+	{{tag>food vegetarian side}}

curriedsweetpotatosoup

anonymous@undisclosed.example.com (Anonymous) — Thu, 11 Dec 2014 04:10:29 +0000

2026/04/22 06:24	current
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	+	====== Curried Sweet Potato Soup ======

	+	*1 Tbsp olive oil
	+	*4 cups chopped onions (approx. 3 med)
	+	*1 tsp kosher salt
	+	*1 Tbsp minced garlic
	+	*1 Tbsp minced ginger root
	+	*2 tsp curry powder
	+	*1/2 tsp garam masala
	+	*6 cups low sodium chicken broth
	+	*3 lb sweet potatoes - peeled and chopped
	+	*2 tsp lime juice
	+	*8 tsp fresh chopped cilantro
	+
	+	\\
	+	- Heat oil in soup pot or dutch oven. Add onions and salt, cook stirring often until onions softened, about 10 min. Add garlic, ginger, curry powder, and garam masala; stir and cook 1 min.
	+	- Add broth and potatoes; bring to boil, reduce heat and simmer until potato is soft; about 15-20 min.
	+	- Puree soup either in pot or transfer to blender. Stir in lime juice and serve in bowls garnished with cilantro.
	+
	+
	+	\\
	+	\\
	+	Serves: 6-8 Total cook time: 30min
	+	Source: Weight Watchers weekly Nov 30 - Dec 6, 2014
	+	\\
	+	\\
	+	{{tag>food soup vegetarian}}

doppelbockbread

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:43 +0000

2026/04/22 06:24	current
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	+	====== Doppelbock Bread ======
	+	* 3 Tbsp olive oil or melted butter
	+	* 1 1/2 cup all-purpose flour
	+	* 1/2 cup cornmeal
	+	* 1 Tbsp baking powder
	+	* 1 Tbsp sugar
	+	* 1 12 oz. bottle English brown ale or doppelbock style (Spaten Optimator)
	+
	+	\\
	+	- Heat oven to 350 deg. Grease a 9"x5" loaf pan.
	+	- Whisk together the flours, cornmeal, baking powder, sugar, and salt.
	+	- Add the oil or butter and beer. Stir just until everything is combined.
	+	- Pour into the loaf pan and bake until the loaf is nicely browned and a toothpick inserted into the center of the loaf comes out clean, 55-65 minutes. Cool on a rack for 15 min. before removing from the pan and serving.
	+
	+	\\
	+	Serves: 8-10 Total cook time: 55-65 min.
	+	Source: NYT magazine Sept. 4, 2011
	+
	+
	+	\\
	+	\\
	+	{{tag>food,bread }}

dorieschocolatechipcookies

anonymous@undisclosed.example.com (Anonymous) — Tue, 16 Mar 2021 18:11:01 +0000

2026/04/22 06:24	current
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	+	====== Dorie's Chocolate Chip Cookies ======
	+	* 120 g flour
	+	* 45 g WW flour
	+	* 3/8 t baking soda
	+	* 1/8 t nutmeg
	+	* 1/8 t corriander
	+	* 4 oz butter
	+	* 100 g sugar
	+	* 75 g brown sugar
	+	* 1/2 t sea salt
	+	* 1 egg
	+	* 1 t vanilla
	+	* 5 oz chocolate, slightly chopped
	+
	+	\\
	+	- preheat oven to 375
	+	- whisk flours, baking soda, spices
	+	- beat butter, sugars, salt for ~3 minutes
	+	- add egg and vanilla
	+	- add flour, then chocolate chips
	+	- divide and bake for ~15 minutes
	+
	+
	+	\\
	+	Log
	+
	+	640g total / 40g cookies baked 15 minutes
	+
	+
	+
	+	\\
	+	Serves: X Total cook time: X
	+	Source: https://www.food.com/recipe/worlds-best-chocolate-chip-cookies-by-dorie-greenspan-332767
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food }}

dumpcake

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:44 +0000

2026/04/22 06:24	current
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	+	====== Old Fashioned Dump Cake ======
	+	*1 large can cherry or apple pie filling
	+	*1 large can pineapple chunks - drained
	+	*1 package yellow cake mix
	+	*1 cup melted margarine
	+	*1 cup chopped walnuts or pecans
	+	*1 cup coconut
	+	\\
	+	- Preheat oven to 350 deg.
	+	- Spread pie filling evenly in bottom of greased 9x13 baking pan.
	+	- Arrange pineapple chunks over pie filling.
	+	- Sprinkle dry cake mix over fruit.
	+	- Cover with melted margarine.
	+	- Top with coconut and nuts.
	+	- Bake for 1 hour on middle rack until coconut is browned.
	+	\\
	+	Serves: 12 Total cook time: 1 hr.
	+	Source: WRCJ midday entre > http://www.dancingmountaintops.com/dump_cake.htm
	+	\\
	+	\\
	+	{{tag>food dessert}}

dutchleekcasserole

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:45 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Dutch Leek Casserole ======
	+	*3-4 lb potaotes - peeled and chopped
	+	*1/4 cup milk
	+	*2 lb (3 med/large) leeks - chopped
	+	*2 Tbsp olive oil
	+	*3 onions - chopped
	+	*2 red bell pepper - chopped
	+	*2 green bell pepper - chopped
	+	*1 green chile pepper - finely chopped
	+	*3 carrots - peeled and chopped
	+	*soy sauce to taste
	+	*1 lb ground beef
	+	*6-8 oz Cheddar cheese - shredded
	+	*6 oz cooked ham - cut into strips (optional)
	+	\\
	+	- Preheat oven to 350 deg.
	+	- Bring large pot of salted water to a boil and cook potatoes until tender but firm, about 15-20 min. Drain potatoes, transfer to large bowl, and mash together with milk.
	+	- In large skillet add small amount of water and cook leeks until tender, about 10 min. Add to large bowl with potatoes when done.
	+	- In large skillet add olive oil, heat to med-high, cook onions, red pepper, green pepper, carrots, and chile pepper. Season with soy sauce and cook until tender. Add to large bowl when done.
	+	- In large skillet cook and stir the ground beef until evenly brown. Add to large bowl and mix all ingredients together.
	+	- Spread the mixture evenly in baking pan (dark 9x13) and sprinkle with shredded cheese. If using ham, lay strips on top.
	+	- Bake 25 min. in the preheated oven, until bubbly and lightly browned.
	+
	+	\\
	+	Serves: 8 Total cooking time: 1:5 min.
	+	Source: allrecipes.com - beef casseroles
	+	\\
	+	\\
	+	{{tag>food meat maincourse}}
	+

dutchovenchickensaute

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:45 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Dutch Oven Chicken Saute ======
	+
	+	*4 Tbsp olive oil, divided
	+	*2 medium zucchini, thickly sliced
	+	*1/2 lb fresh mushrooms, thickly sliced
	+	*6 boneless skinless chicken breasts each cut into 4 pieces
	+	*2 Tbsp flour
	+	*1 med onion peeled and chopped
	+	*1/2 cup water
	+	*15 oz diced tomatoes
	+	*3 Tbsp balsamic vinegar
	+	*1/2 tsp salt
	+	\\
	+	- Heat 1 Tbsp of olive oil in 12 in. Dutch oven over med-high heat. Add the zucchini and saute until it's slightly browned, about 3-5 minutes. Remove and save in bowl.
	+	- Add 1 Tbsp of olive oil and saute the mushrooms until they are soft, about 3-5 minutes. Remove and save on plate.
	+	- Coat the chicken with flour. Add 2 Tbsp of oil to Dutch oven and cook the chicken on both sides until it's lightly browned and the juices run clear, about 10 min. Remove and save on plate.
	+	- Cook the onion over medium heat in the pan drippings until tender, about 5 min. Stir in the water. Add the chicken, mushrooms, tomatoes, balsamic vinegar and salt. Reduce the heat to low and simmer uncovered 5 min.
	+	- Add the zucchini and heat through.
	+
	+	\\
	+	Serves: 6
	+	\\
	+	\\
	+	{{tag>food meat maincourse}}

easycurrysquashsoup

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:46 +0000

2026/04/22 06:24	current
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	+	====== Easy Curry Squash Soup ======

	+	*1 butternut squash - seeds removed and cut into 1" pieces with skin on
	+	*1 onion - coarsely chopped
	+	*2 cloves garlic
	+	*1 can coconut milk
	+	*2 Tbsp honey
	+	*2 Tbsp curry powder
	+	*1 tsp salt or to taste
	+	*fresh cilantro - finely chopped (optional)
	+	\\
	+	- Put cut squash in pot with onion and garlic. Cover bottom with water, bring to boil, simmer for 15 min or until tender with top on.
	+	- Thoroughly blend with hand or stationary blender. Add the remaining ingredients and blend again.
	+	- Alternative: cook with minimal water, do not add coconut milk, serve as vegetable side dish
	+	\\
	+	Serves: 4 Total cook time: 20 min.
	+	Source: Michelle - Waldorf vegetable soups
	+	\\
	+	\\
	+	{{tag>food vegetarian soup sidedish}}

ebelskivers

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:47 +0000

2026/04/22 06:24	current
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	+	====== Ebelskivers ======
	+	* 2 c. all-purpose flour
	+	* 2 T. sugar
	+	* 1 T. Cardamon
	+	* 1 t. baking soda
	+	* 1/2 t. salt
	+
	+	* 3 eggs, separated
	+	* 2/3 c. sour cream
	+	* 3/4 c. milk
	+	* 2 T. melted butter
	+
	+	\\
	+	- Whip egg whites until stiff. Set aside.
	+	- Mix dry and wet ingredients separately, then combine, except the egg whites.
	+	- Heat ebelskiver pan and put small amount of butter in each well.
	+	- When butter sizzles a bit, pan is ready.
	+	- Fold egg whites into combined batter.
	+	- Drop about a tablespoon of batter into each well, being sure the batter does not fill the well more than 2/3.
	+	- Keep heat between medium and low temp., and gently pull ebelskivers up and turning as they bake. It will take about four or five turns, with baking time of about 1/2 minute between turns, for the ebelskivers to be baked completely.
	+	- Gently open one ebelskiver from each batch to be sure it is baked before serving.
	+	- Ebelskivers may be kept warm in a 200 degree oven, while all batches are baked.
	+	- Serve with applesauce, sour cream and brown sugar. Ebelskivers can also be served with jam, lemon curd or other accompaniments. Some recipes also put a small sliver of fruit inside the ebelskiver, and that will increase baking time.
	+
	+
	+	Serves: 4 Total cooking time: 15-20 minutes
	+	Source: Community Cooking Light.com with modifications by Carlene.
	+
	+
	+	{{tag>food breakfast}}

eggplantcurry

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:48 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+
	+
	+	====== Eggplant Curry ======
	+
	+	* 1 large eggplant
	+	* 2 Tbsp olive oil
	+	* 1 tsp cumin seeds
	+	* 1 medium onion - thinly sliced
	+	* 1 Tbsp ginger garlic paste
	+	* 1 Tbsp curry powder
	+	* 1 tomato - diced
	+	* 1/2 cup plain yogurt
	+	* 1 jalapeno chile pepper - cleaned and finely diced
	+	* 1 tsp salt
	+	* 1/4 bunch cilantro - finely chopped
	+
	+	\\
	+
	+	- Place eggplant on sheet and bake 20-30 min in preheated 450 deg oven until tender. Remove, cool, peel, and chop.
	+	- Heat oil in medium skillet. Mix in cumin seeds and onion. Stir and cook until onion is tender.
	+	- Add ginger garlic paste, curry powder, and tomato and cook about 1 min. Stir in yogurt. Mix in eggplant, jalapeno pepper, and salt. Cover and cook 10 minutes. Remove cover and continue cooking over low heat for 5 minutes.
	+	- Serve as side dish or over rice and garnish with cilantro.
	+
	+	\\
	+	Serves: 4 Total cook time: 50 min.
	+	Source: All Recipes
	+	\\
	+	\\
	+	{{tag>food vegetarian maincourse}}
	+

eggplantpestoandgoatcheesepizza

anonymous@undisclosed.example.com (Anonymous) — Fri, 08 Jan 2016 23:57:27 +0000

2026/04/22 06:24	current
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	+	====== Eggplant Pesto and Goat Cheese Pizza ======
	+	* 7 1/2 Tbsp olive oil
	+	* 1 (1 1/2lb) eggplant - cut into 1/4" thick slices
	+	* 3/4 tsp salt
	+	* 1 lb pizza dough (store bought or homemade)
	+	* 3 cloves garlic - minced
	+	* 1/2 tsp black pepper
	+	* 6 oz mild goat cheese - cut into 1/4" slices
	+	* 1/2 cup grated Parmesan
	+	* 1/2 cup pesto
	+
	+	\\
	+	- In large nonstick frying pan heat 2 1/2 Tbsp olive oil over moderately high heat. Season the eggplant with salt. Fry in single layer 5 min per side until golden. Remove from pan and repeat until all the slices have been browned.
	+	- Heat the oven to 425 deg. Nonstick spray a 14" pizza pan or large baking sheet. Press the pizza dough onto the pan in an approximately 14" round or 9"x13" rectangle.
	+	- Arrange the eggplant slices on the pizza crust. Sprinkle the garlic and pepper over the top. Bake for 8 min.
	+	- Put the slices of goat cheese on the pizza, sprinkle with the Parmesan, and then dot with the pesto. Bake until the cheese begins to turn golden, about 11 min.
	+
	+	\\
	+	Serves: 4 Total cook time: 40 min.
	+	Source: foodandwine.com
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food vegetarian pizza }}

eggplantredpepperandspinachcurry

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:50 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+
	+
	+	====== Eggplant, Red Pepper, and Spinach Curry ======
	+
	+	*2 medium eggplant - 1-inch cubes
	+	*2 medium zucchini - cubed
	+	*2 Spanish onions - chopped
	+	*3 Tbsp vegetable oil
	+	*2 Tbsp grated fresh ginger root
	+	*2 Tbsp ground cumin seeds
	+	*4 tsp ground coriander seeds
	+	*2 tsp cinnamon
	+	*1 tsp turmeric
	+	*1/4 tsp cayenne
	+	*1/4 tsp ground cardamon
	+	*1 tsp salt
	+	*3/4 cup coconut milk or apple juice
	+	*1 1/2 cup water
	+	*16 oz spinach - washed and stemmed
	+	*3 red bell peppers - cut into 1 inch squares
	+	*1 1/2 Tbsp fresh lemon juice
	+	*cooked rice to serve over
	+	*toasted cashews to serve on top
	+	\\
	+	- Sprinkle the eggplant cubes with salt, place in colander, set aside for 20-30 min.
	+	- In medium pot or saute pan heat the oil. Saute the onions until transluscent. Add the spices and saute for 1-2 min, stirring constantly to prevent burning.
	+	- Rinse the salt off the eggplant and add to the pot along with coconut milk and water. Cover and simmer on low heat for 10-15 min. or until the eggplant is almost tender.
	+	- In another pot blanch the spinach in a small amount of water until limp but still bright freen. Drain in colander, save the liquid to add later if necessary. When the spinach is cool enough to handle, chop up.
	+	- Add the bell pepper squares to the eggplant mixture, cook for 5 min. Add the chopped spinach and lemon juice and simmer for 2-3 min, the peppers should be tender but not mushy and the spinach quite green.
	+	- Serve over rice and top with toasted cashews.
	+
	+	\\
	+	Serves:9 Total cook time:35 min
	+	Source: Sundays at Moosewood Restaurant
	+	\\
	+	\\
	+	{{tag>food vegetarian maincourse vegan}}
	+

eggplantrounds

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:51 +0000

2026/04/22 06:24	current
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	+	====== Eggplant Rounds ======
	+	* 1/2 cup cornmeal
	+	* 1/2 tsp chile powder
	+	* 1/4 tsp dried oregano
	+	* 1/2 tsp salt
	+	* 1 eggplant sliced into 1/2" rounds
	+	* mayonnaise
	+
	+	\\
	+	- Mix dry ingredients in bowl or dish
	+	- Lightly coat cut eggplant surface with mayo and dip into cornmeal mixture.
	+	- Place on baking sheet and cook in oven at 400 deg until eggplant is soft and surface is browned, about 30 min. flipping halfway or cook on grill.
	+
	+	\\
	+	Serves: 4 Total cook time: 30 min
	+	Source: allrecipes eggplant rounds
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food }}

enchiladasverdes

anonymous@undisclosed.example.com (Anonymous) — Sun, 19 Jan 2014 16:00:45 +0000

2026/04/22 06:24	current
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	+	====== Enchiladas Verdes ======
	+	*4 tsp (2tsp+2tsp) vegetable oil
	+	*1 med onion - chopped
	+	*1 Tbsp (2tsp+1tsp) minced garlic (about 3 cloves)
	+	*1/2 tsp ground cumin
	+	*1 1/2 cups low-sodium chicken broth
	+	*1 1/4lb boneless, skinless chicken breasts (about 1 1/2 large breasts)
	+	*1 1/2lb tomatillos (16-20med) - husk & stem removed, rinsed well & dried (Optional: 3-11oz. cans drained & rinsed)
	+	*3 med poblano chiles - halved lengthwise, stemmed & seeded
	+	*1 tsp sugar
	+	*1 tsp salt
	+	*1/2 cup coarsely chopped fresh cilantro leaves
	+	*8 oz. pepper jack or monterey jack cheese - grated (1 1/2 cup + 1/2 cup)
	+	*12-16 6" corn tortillas
	+	*sour cream - table topping - optional
	+	\\
	+	-Adjust oven racks to middle and high positions and heat broiler.
	+	-Heat 2 tsp veg oil in med saucepan until simmering. Add onion and cook, stirring frequently, until golden, 6-8 min. Add 2 tsp garlic and cumin, cook stirring frequently until fragrant, 30 sec. Decrease heat and stir in broth. Add chicken, cover, simmer until thickest part of chicken registers 160 deg, 15-20 min., flipping chicken at 8 min. Transfer finished chicken to bowl and cool in refrigerator for about 20 min. Reserve 1 cup of broth and discard remainder.
	+	-While chicken is cooking toss tomatillos (halve>2") and poblanos with 2 tsp oil, arrange on baking sheet sprayed with no stick spray with skin side of poblanos up. Broil until vegetables blacken and start to soften, 5-10 min. rotating pan halfway through. Lower oven to 350 deg when done. Cool 10 min., remove skins from poblanos.
	+	- Add poblanos and tonatillos to food processor along with 1 tsp sugar, 1 tsp salt, 1 tsp garlic, and 1 cup reserved broth. Process until somewhat chunky, about 8-1 sec pulses. Taste for tartness and add additional sugar 1/2 tsp at a time up to 2 1/2 tsp total.
	+	- When chicken is cool, pull into shreds using hands or 2 forks. Chop into bite size pieces. Combine chicken with cilantro and 1 1/2 cup cheese in bowl. Season with salt. Cover bottom of 13x9 baking pan with 1 cup sauce.
	+	- Place tortillas on 2 baking sheets. Spray both sides lightly with cooking spray. Bake until tortillas are soft and pliable, 2-4 min. Increase oven temp to 450 deg.
	+	- Place warm tortillas on countertop and fill with filling. Roll tightly and place in baking pan, seam side down. Pour remaining tomatillo sauce over top. Spread so each tortilla is covered. Sprinkle with remaining 1/2 cup of cheese.
	+	- Cover baking pan with aluminum foil and bake on middle rack in 450 deg oven until heated through and cheese is melted, 15-20 min. Serve, passing sour cream as topping.
	+	\\
	+	Serves: 5-6 Total cook time: 30min+30min+20min = 1hr 20min
	+	Source: Cook's Illustrated Jul/Aug 2008
	+	\\
	+	\\
	+	{{tag>food maincourse}}

fesenjan

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:53 +0000

2026/04/22 06:24	current
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	+
	+	====== Fesenjan ======
	+	*1/4 cup olive oil
	+	*2 small onions - sliced thin
	+	*3 cloves garlic - minced
	+	*1/2 tsp cinnamon
	+	*1/4 tsp nutmeg
	+	*2 1/2 cups walnuts - finely ground
	+	*2/3 cup pomegranate molasses or concentrated cranberry juice.
	+	*2 1/2 cups stock or water
	+	*2 Tbsp sugar or to taste
	+	*1 Tbsp salt or to taste
	+	*1 tsp pepper
	+	*1 tsp saffron (optional)
	+	*2 limes - juice of
	+	*3 - 4 lbs bone in poultry (can use whole chicken cut into 8 pieces removing most of the skin)
	+	\\
	+	- Heat oil in a large dutch oven. Add onions and saute until wilted and translucent. Add garlic, cinnamon and nutmeg and saute, stirring for another 1 - 2 min.
	+	- Stir in walnuts, pomegranate molasses, stock, sugar, salt, pepper and saffron if using. Adjust sugar and salt to taste.
	+	- Bring to a low boil and simmer 30 min.
	+	- Add the chicken and simmer on low heat for 15 min. with the pot covered.
	+	- Add lime juice to taste. Continue simmering until chicken is done, approximately 10-15 min. The sauce will thicken and darken during this cooking time and the oil will begin to render out of the walnuts. Add water or stock if necessary to prevent the sauce from thickening too much and scorching.
	+	- Serve with rice.
	+
	+	\\
	+	Serves: 6-8 Total cook time: 60 min.
	+	Source: Michelle 2008
	+	\\
	+	\\
	+	{{tag>food meat maincourse}}

frenchapplecake

anonymous@undisclosed.example.com (Anonymous) — Fri, 19 Aug 2022 20:38:19 +0000

2026/04/22 06:24	current
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	+	====== French Apple Cake ======
	+	*8 Tbsp (1 stick) - salted butter
	+	*1/4 tsp ground allspice
	+	*1 1/2lb Granny Smith apples - cored, peeled and cut into 1/4" slices
	+	*1 lb sweet apple (Braeburn, Golden Delicious, sweet etc) - cored, peeled and cut into 1/4" slices
	+	*12 Tbsp white sugar divided - 2Tbsp apples, 9Tbsp flour, 1Tbsp topping
	+	*1/4 tsp table salt
	+	*2 Tbsp Brandy or Calvados
	+	*86 gram (2/3 cup) all purpose flour
	+	*1 tsp baking powder
	+	*2 large eggs
	+	*2 tsp vanilla extract
	+
	+	\\
	+	- Heat oven to 375 deg with rack in middle position. Coat a 9" cake of springform pan with nonstick coating, dust evenly and dump out excess.
	+	- In a 12" skillet over med-high heat melt the butter. Cook, swirling the pan frequently until the milk solids at the bottom are golden brown and the butter has a nutty aroma, 1-3 min. Pour into a small heatproof dish without scraping out the skillet. Stir the allspice into the butter and set aside.
	+	- Add all the apples, 2 Tbsp of sugar and the 1/4 tsp of salt to the still hot skillet on med-high heat. Cook, stirring occasionally, until all moisture released by the apples is evaporated and the slices are starting to brown, 12-15 min. Add the brandy and cook until evaporated, 30-60 sec. Transfer to a large plate, spread in an even layer and refrigerate uncovered until cool to the touch, 15-20 min.
	+	- In a small bowl whisk together the flour and baking powder. In a large bowl, whisk together the eggs, vanilla, and 9 Tbsp sugar. Gradually whisk in the browned butter. Add the flour mixture and stir with a rubber spatula until smooth; the batter will be very thick. Add the cooled apples and fold until evenly coated with batter. Transfer to the prepared pan, spread in an even layer and sprinkle with the remaining 1 Tbsp sugar.
	+	- Bake until deeply browned, 35-40 min. Let cool completely in the pan on a wire rack, about 2 hours.
	+
	+	\\
	+	Serves: 10-12 Total cooking time: 1 hr
	+	Soruce: Milk Street
	+	\\
	+	\\
	+	{{tag>food dessert}}

frenchonionsoup

anonymous@undisclosed.example.com (Anonymous) — Fri, 11 May 2012 19:44:09 +0000

2026/04/22 06:24	current
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	+	====== French Onion Soup ======
	+	* 3 Tbsp unsalted butter - cut into 3 pieces
	+	* 4 lb large yellow onions (about 6) - halved and cut pole to pole in 1/4" slices
	+	* 1 tsp salt
	+	* 2 cup water + extra for deglazing
	+	* 1/2 cup dry sherry
	+	* 4 cups low sodium chicken broth
	+	* 2 cups beef broth
	+	* 6 sprigs fresh thyme - bundled with string
	+	* 1 bay leaf
	+	* 1/2 tsp salt
	+	* ground black pepper
	+	* 1 small baguette - cut on bias into 1/2" slices
	+	* 8 oz. Gruyere cheese - shredded (Whole Foods Gruyere Reserve recommended)
	+
	+	\\
	+	- Generously spray inside of large dutch oven with nonstick cooking spray. Place butter in pot and add onions and salt. Cook on the lower rack of the oven at 400 deg with the top on. Remove pot from oven and stir bottom and sides. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown about 1 3/4 hour stirring pot at 1 hour.
	+	- Remove pot from oven and place on med-high burner. Cook, stirring frequently and scraping bottom of pot, until liquid evaporates and onions brown, 15-20 min.
	+	- Continue to cook, stirring frequently,until bottom is covered with dark crust, 6-8 min. Add 1/4 cup water and deglaze bottom.
	+	- Continue to cook, stirring frequently,until bottom is covered with dark crust, 6-8 min. Add 1/4 cup water and deglaze bottom.
	+	- Continue to cook, stirring frequently,until bottom is covered with dark crust, 6-8 min. Add 1/4 cup water and deglaze bottom. If required continue for another cycle so onions are very dark brown.
	+	- Stir in sherry and cook, stirring frequently, until sherry evaporates, 5 min.
	+	- Stir in water, broth, thyme, bay leaf, and 1/2 tsp salt scraping bits of brown crust from bottom and side. Bring to simmer, cover, and cook for 30 min.
	+	- While soup is simmering arrange baguette slices in single layer on cooking sheet and bake in 400 deg oven until bread is dry, crisp, and golden at the edge, about 10 min.
	+	- Remove herbs, salt and pepper to taste. Add to crocks, top with baguette slices, sprinkle with cheese and broil until cheese is melted and bubbly around the edges, 3-5 min.
	+
	+	\\
	+	Serves: 6 Total cook time: 4 hr
	+	Source: Cook's Illustrated Jan/Feb 2008
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food,vegetarian,soup }}

frenchtoastcasserole

anonymous@undisclosed.example.com (Anonymous) — Sat, 20 Jan 2018 17:25:04 +0000

2026/04/22 06:24	current
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	+	====== French Toast Casserole ======
	+	*6 Tbsp(4 x 1.5 Tbsp) melted unsalted butter (3 fabrication + 1 top brush after baking)
	+	*3/4 cup (5.25 oz) packed brown sugar
	+	*1 Tbsp ground cinnamon
	+	*1/2 tsp ground nutmeg
	+	*1/8 tsp salt
	+	*18 slices potato sandwich bread
	+	*2 1/2 cup whole milk
	+	*6 large eggs
	+	*1/4 cup sliced almonds toasted
	+	*confectioners sugar

	+	\\
	+	- Heat oven with middle rack to 350deg. Spray inside of 13"x9" baking dish with cooking release. Mix brown sugar, cinnamon, nutmeg, and salt together in bowl.
	+	- Sprinkle 3 tbsp brown sugar mixture evenly over bottom of prepared dish. Place 6 bread slices (use bread heels here) in even layer in bottom of dish. Brush bread with 1 1/2 Tbsp melted butter, then sprinkle with 3 Tbsp sugar mixture.
	+	- Place 6 bread slices in single layer over first layer, brush with 1 1/2 Tbsp melted butter, then sprinkle with 3 Tbsp sugar mixture. Place remaining 6 bread slices over previous layer and brush with 1 1/2 Tbsp melted butter.
	+	- In separate bowl, whisk milk and eggs together until well combined. Pour milk mixture over bread and press lightly to submerge. The casserole may be refrigerated up to 12 hrs for later baking at this point. Sprinkle with almonds and remaining sugar mixture.
	+	- Bake until casserole is slightly puffed and golden brown and bubbling around the edges, about 30 min. Transfer to wire rack, brush with remaining 1 1/2 Tbsp melted butter and let cool for 15 min. sprinkle with confectioners sugar and serve.
	+
	+	\\
	+	Serves: 6-8 Total Cook Time: 30 min + 15 min cool down
	+	Source: Cook's Country Feb/Mar 2015
	+	\\
	+	\\
	+	{{tag>food breakfast}}

friedrice

anonymous@undisclosed.example.com (Anonymous) — Sat, 15 Feb 2014 16:34:53 +0000

2026/04/22 06:24	current
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	+	====== Fried Rice ======
	+
	+	*3 Tbsp canola or other neutral oil
	+	*1 onion - peeled and chopped
	+	*1 red bell pepper - cored and chopped
	+	*2 carrots - peeled and finely minced
	+	*1 cup peas (defrost if frozen)
	+	*1 Tbsp minced garlic
	+	*2 Tbsp minced ginger or to taste
	+	*4 cups cooked white rice cooled (2 cups grains)
	+	*2 eggs - slightly beaten
	+	*1/4 cup water
	+	*2 Tbsp soy sauce
	+	*1 Tbsp sesame oil
	+	*salt and ground black pepper
	+	*1/2 cup minced scallions
	+
	+
	+	\\
	+	- Put 1 Tbsp of oil in wok or large skillet and heat until shimmering. Add onion, pepper and carrots and cook until softened and beginning to brown, 5-10 min. Remove to bowl when done.
	+	- Add peas to skillet and cook about 1 min. until hot. Remove to bowl when done.
	+	- Put remaining 2 Tbsp oil in pan followed by garlic and ginger. Heat until fragrant, 15 sec., add the rice breaking with spoon to remove clumps and coating with oil.
	+	- When rice is well cooked make well in center and add eggs. Scramble and stir into the rice.
	+	- Return vegetables to skillet. Add water and stir while cooking 1 min. Add soy sauce, sesame oil, and salt and pepper to taste. Turn off heat, stir in scallions, serve.
	+
	+	\\
	+	Serves: 6 Total cook time: 20min
	+	Source: NYT magazine 3/31/13
	+	\\
	+	\\
	+	{{tag>food maincourse vegetarian}}
	+

frijolescasserole

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:54 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Frijoles con Queso, Etc. Casserole ======
	+
	+	== BASE LAYER ==
	+	*3 cups raw pinto beans
	+	*8 oz cream cheeese
	+	*2 cups firm plain or vanilla - 3 cups total
	+	*8 oz grated monterey jack cheese
	+	*2 Tbsp olive oil
	+	*3 cups chopped onions
	+	*5 large cloves garlic - crushed
	+	*1 1/2 tsp salt
	+	*2 tsp ground cumin
	+	*2 tsp dried basil
	+	*1/2 tsp ground black pepper
	+	*1/2 tsp cayenne pepper
	+	== SECOND LAYER ==
	+	*2 med zucchini - cut into chunks
	+	*4 medium tomatoes or 28 oz can tomatoes (stewed works well)
	+	*1 can sliced black olives
	+	*dashes oregano, salt, pepper, basil
	+	== CORN BREAD TOPPING ==
	+	*2 cups yellow corn meal
	+	*1 cup unbleached white flour
	+	*1 tsp salt
	+	*2 tsp baking powder
	+	*1 cup yogurt
	+	*2 large eggs
	+
	+	\\
	+
	+	- Soak the pintos in plenty of water for three hours to overnight (best). Cook them in twice as much water until tender (approx 1 1/2hr. Drain, and immediately cut in the cream cheese, so it will melt nicely into the still-hot beans. Mix in the yogurt and cheese. Set aside.
	+	- While beans are cooking saute the onions and garlic in 1 Tbsp olive oil with the salt, cumin, basil, black pepper, and cayenne pepper about 5-8 min. Add this saute to the bean/cheese mixture. Mix well and then transfer to a release sprayed 9x13 baking pan.
	+	- In the same skillet used to saute the onions, saute the zucchini in 1 Tbsp olive oil with a dash of salt, pepper, basil and oregano. Stir constantly while cooking for 3 min. Add the tomatoes, turn up heat, stir and cook for 5 min. Add olives and spread this mixture on top of the beans.
	+	- Preheat oven to 375 deg.
	+	- Combine the corn meal, white flour, salt and baking powder in bowl. Beat together the yogurt and eggs and mix into the dry ingredients until well mixed.
	+	- Spread out on greased cutting board and then flip over and scrape off onto the top of the casserole. Bake at 375 deg uncovered for 40 min. Serve immediately.
	+
	+
	+	\\
	+	Serves: 10 Total cooking time = 2hr 20min + 3hr-overnight soak
	+	Source: The Enchanted Broccoli Forest by Mollie Katzen
	+	\\
	+	\\
	+	{{tag>food vegetarian maincourse}}
	+

fudgylowfatbrownies

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:55 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Fudgy Low-Fat Brownies ======
	+
	+	*3/4 cup all-purpose flour
	+	*1/3 cup Dutch processed (if available) cocoa powder
	+	*1/2 tsp baking powder
	+	*1/4 tsp salt
	+	*2 oz. bittersweet chocolate - chopped
	+	*2 Tbsp unsalted buttter
	+	*2 Tbsp low-fat sour cream
	+	*1 Tbsp chocolate syrup
	+	*2 tsp vanilla extract
	+	*1 large egg plus 1 egg white
	+	*1 cup sugar
	+	\\
	+	- Heat oven to 350 with middle rack position. Fold 2 12" long pieces of aluminum foil in half lengthwise. Fit 1 piece in 8" square baking dish pushing into edge and up side.Repeat with second sheet at right angle to first sheet. Spray foil with cooking spray.
	+	- Whisk flour, cocoa, baking powder, and salt together in medium bowl. Melt bittersweet chocolate and butter in large bowl until smooth (melt over pan of hot water or in microwave set to 50% power). Cool 2-3 minutes.
	+	- Whisk sour cream, chocolate syrup, vanilla, egg, egg white , and sugar into chocolate. Using rubber spatula, fold dry ingredients into chocolate mixture until combined.
	+	- Pour batter into pan, spread into corner, and level surface with spatula. Bake until slightly puffed and toothpick inserted into center comes out with a few sticky crumbs attached, 20-25 min. (If tooth pick comes out with no crumbs, consistency will be cakey rather than fudgy).
	+	- Cool brownies completely in pan on wire rack, at least 1 hour. Remove brownies from pan using foil handles Cut into 2" squares and serve. To keep moist, do not cut until ready to serve.
	+
	+	\\
	+	Serves: 16 brownies Total cook time: 25 min
	+	Source: Cook's Country
	+	\\
	+	\\
	+	{{tag>food dessert}}
	+

galwayblazerspotatogratin

anonymous@undisclosed.example.com (Anonymous) — Sat, 26 Dec 2015 18:48:03 +0000

2026/04/22 06:24	current
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	+	====== Galway Blazers' Potato Gratin ======
	+	* 2 c. cream
	+	* 2 c. 2% milk
	+	* 2 c. thinly sliced leeks - approximately 2 large, white part only
	+	* 1 tsp salt
	+	* 1/4 tsp ground black pepper
	+	* 3 lbs potatoes (Yukon Gold or russets) - peeled & cut into 1/4" slices
	+	* 8 thyme springs - whole & intact
	+	* 1 bay leaf
	+	* 4 garlic cloves, minced
	+	* cooking spray
	+	* 1 c. shredded gruyere cheese
	+
	+	\\
	+
	+	- Smaller batch - see Potato Gratin Galway Blazers for 5lb version
	+	- Preheat oven to 375F
	+	- Place cream, milk, leek, salt, pepper, potato, thyme, bay leaf, and garlic in Dutch oven and bring to a boil
	+	- Cover, reduce heat and simmer 10 min or until potatoes are tender
	+	- Discard thyme and bay leaf.
	+	- Spoon half mixture into a 13x9 baking dish coated with cooking spray
	+	- Sprinkle with half of the cheese.
	+	- Top with remaining potatoes and remaining cheese.
	+	- Bake for 1 hour or until golden brown.
	+	- Stand for 10 minutes before serving
	+
	+
	+	\\
	+	Serves: 8 Total cook time: 70
	+	Source: M fox hunting magazine summer 2013
	+
	+
	+	\\
	+	\\
	+	{{tag>food,side }}

gingerbakedsquash

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:55 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Ginger Baked Squash ======
	+
	+	* 3 med acorn squash, halved and seeded
	+	* 3 Tbsp butter or margarine
	+	* 3 Tbsp brown sugar, packed
	+	* 2 Tbsp sherry or water
	+	* 1/2 tsp ground ginger
	+	* 1/2 tsp salt
	+	\\
	+	- Preheat oven to 400 deg. Place squash halves, cut side down in baking pan. Add water. Bake for 20 min.
	+	- Combine all remaining ingredients in small saucepan and stir over low heat until well blended. Simmer 5 minutes uncovered.
	+	- Turn squash cut side up, fill hollows with ginger syrup. Baked 25 min. longer until fork tender, basting cut surface with syrup during last 5 min. of baking.
	+
	+	\\
	+	Source: Family Week Thanksgiving recipes, Nov 17, 1974
	+	\\
	+	\\
	+	{{tag>food vegetarian side}}
	+

gingerlimesweetpotatoes

anonymous@undisclosed.example.com (Anonymous) — Sat, 24 Dec 2016 21:22:22 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Ginger-Lime Sweet Potatoes ======
	+
	+	Preheat oven to 425F
	+
	+	Standard Batch - 2 qut casserole
	+	*1/2 cup all-purpose flour
	+	*10 cups thinly-sliced peeled sweet potato (about 3 lb)
	+	*1/4 cup butter
	+	*1/2 cup packed light brown sugar
	+	*1 Tbsp lime rind - grated
	+	*2 Tbsp lime juice
	+	*1 Tbsp orange rind - grated
	+	*1 Tbsp fresh ginger - grated
	+	*1 tsp low-sodium soy sauce
	+	*1 tsp salt
	+	*1/4 tsp black pepper
	+	*cooking spray
	+
	+	Large Batch - 9"x13" baking pan
	+	*1 cup all-purpose flour
	+	*5 - 5 1/2 lb sweet potatoes - peeled and thinly sliced
	+	*1/2 cup butter
	+	*1 cup packed light brown sugar
	+	*2 Tbsp lime rind - grated (1 large or 2 small)
	+	*4 Tbsp lime juice
	+	*2 Tbsp orange rind - grated (2 medium)
	+	*2 Tbsp gresh ginger - grated
	+	*2 tsp low-sodium soy sauce
	+	*2 tsp salt
	+	*1/2 tsp black pepper
	+	*cooking spray
	+	\\
	+	- Combine flour and potato slices in a very large bowl; toss well. Require space for tossing and mixing.
	+	- Melt butter in a small saucepan over low heat. Add sugar and next 7 ingredients (sugar through pepper); cook 4 min. or until sugar dissolves. Pour over potato mixture, toss well to coat all pieces.
	+	- For standard batch spoon mixture into a shallow 2-quart casserole dish coated with cooking spray. Large batch into 9"x13" baking pan.
	+	- Cover and bake at 425deg for 55 minutes or until tender. Let stand for 10 min.
	+
	+	\\
	+	Serves: 12
	+	\\
	+	\\
	+	{{tag>food vegetarian side}}
	+

gingerporkwithsweetpepper

anonymous@undisclosed.example.com (Anonymous) — Fri, 02 Feb 2024 17:55:35 +0000

2026/04/22 06:24	current
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	+	====== Ginger Pork with Sweet Pepper ======
	+	*1 Tbsp toasted sesame oil
	+	*1 lb ground pork
	+	*2 Tbsp chopped fresh ginger - split
	+	*2 Tbsp minced fresh garlic - split
	+	*2 sweet peppers - cut into strips
	+	*1/3 cup water
	+	*1/3 cup reduced sodium soy sauce
	+	*2 tsp packed brown sugar
	+	*1/2 cup chopped dry roasted peanuts
	+	*basil leaves
	+
	+	\\
	+	- In 12" skillet heat sesame oil. Add pork and 1 Tbsp each ginger and garlic. Cook until pork browned and crispy. Remove from pan.
	+	- Add peppers in single layer. Cook w.o stirring 2-3 min. until start to blacken and blister. Stir peppers, add remaining ginger and & garlic, water, soy sauce, and sugar. Cook 2 more min. until peppers are crisp tender.
	+	- Add pork back in and cook until heated through. Top with peanuts and fresh basil
	+	- Serve with rice.
	+
	+	\\
	+	Serves: 4 Total Cook Time: 30 min.
	+	Source: Better Homes and Garden 7/17
	+	\\
	+	\\
	+	{{tag>food maincourse }}

gingerroastedbrusselsproutswithkimchi

anonymous@undisclosed.example.com (Anonymous) — Fri, 25 Feb 2022 21:30:59 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Ginger Roasted Brussel Sprouts with Kimchi ======
	+
	+	* 1 1/2 lb Brussel sprouts - trimmed and halved if large
	+	* 2 shallots - thinly sliced
	+	* 2 1/2 tsp chopped ginger
	+	* 1/2 tsp black pepper
	+	* 3 Tbsp canola oil
	+	* 1 cup drained kimchi -chopped
	+	* 2 tsp honey
	+	* 1 Tbsp rice wine vinegar
	+	* 1/8 tsp red pepper flakes - optional
	+	* 1/4 cup chopped fresh mint leaves
	+	\\
	+	- Heat oven to 400 deg. Place a foil-lined baking sheet on the upper rack.
	+	- While the baking sheet is heating prepare vegetables. In a large bowl, toss brussel sprouts, shallots and ginger with oil and pepper. Remove the baking sheet and add brussel sprout mixture, distributing evenly.
	+	- Return pan to oven and roast until sprouts are tender and brown, about 20 min., stirring halfway through. Combine kimchi, honey, vinegar, and red pepper flakes in the bowl. When the brussel sprouts are roasted, add to the mixture in the bowl and toss to combine. Top with chopped mint leaves and serve.
	+
	+	\\
	+	Serves: 4 Total cooking time: 25 min
	+	Source: HenryFordLiveWell
	+	\\
	+	\\
	+	{{tag>food side}}
	+

glazedpork

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:57 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Glazed Pork ======
	+	Rub
	+	*1 lb pork tenderloin, trimmed
	+	*1 Tbsp flour
	+	*1 Tbsp brown sugar
	+	*1/2 tsp salt
	+	*1/2 tsp ground cumin
	+	*1/4 tsp ground cardamon
	+	*1/8 tsp ground red pepper
	+	Sauce
	+	*1/4 cup dark raisins
	+	*1/4 cup orange juice
	+	*3 Tbsp balsamic vinegar
	+	*2 Tbsp capers
	+	*1 Tbsp brown sugar
	+	\\
	+	*1 Tbsp olive oil
	+
	+	\\
	+	- Cut the pork crosswise into 1/2" thick slices. Easiest slicing partly frozen.
	+	- In a small bowl, combine the rub ingredients(flour, 1 Tbsp brown sugar, salt, cumin, cardamon, and red pepper). Rub the mixture evenly over the pork pieces.
	+	- In a small bowl combine the sauce ingredients(raisins, orange juice, vinegar, capers,1 Tbsp brown sugar). Stir until the sugar dissolves.
	+	- In large nonstick skillet, heat the olive oil. Add the pork pieces; cook 2 min. Turn the pieces over and cook 1 min. more. Add the sauce, cook 1 min. or until the sauce thickens and the pork is done.
	+	- Serving suggestion - serve with couscous cooked with chicken broth & topped with parsley.
	+
	+	\\
	+	Serves: 3-4 Total cook time: 5 min.
	+	Source: Free Press Super Fast
	+	\\
	+	\\
	+	{{tag>food meat}}
	+

glazedroastchicken

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:58 +0000

2026/04/22 06:24	current
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	+	====== Glazed Roast Chicken ======
	+	Chicken
	+	*1 whole chicken - 6-7lb
	+	*5 tsp kosher salt
	+	*1 tsp baking powder
	+	*1 tsp ground black pepper
	+	*1 (16 oz) can of beer or 12 oz. plus additional support
	+	\\
	+	Glaze - Optional
	+	*1 tsp cornstarch
	+	*1 Tbsp water
	+	*1/2 cup maple syrup
	+	*1/2 cup orange marmalade
	+	*1/2 cup cider vinegar
	+	*2 Tbsp unsalted butter
	+	*2 Tbsp Dijon mustard
	+	*1 tsp ground black pepper
	+	\\
	+	- Place chicken breast side down on work surface. Use tip of sharp knife to make 1" slits below each thigh and breast along the back (4 slits total). Using fingers carefully separate skin form thighs and breast. Using metal skewer poke 15-20 holes in fat deposits on top of breasts and thighs.
	+	- Combine salt, baking powder, and pepper in small bowl. Pat chicken dry with paper towels and sprinkle evenly all over with salt mixture. Rub mixture in with hands, coating entire surface evenly. Set chicken, breast side up on roasting pan and refrigerate, uncovered, 30-60 min. Adjust oven rack to lowest position and heat oven to 325 deg.
	+	- Open beer can and drink half the contents. Spray can lightly with nonstick cooking spray. Slide chicken over can so drumsticks reach down to bottom of can, chicken stands upright, and breast is perpendicular to bottom of pan. Roast until skin starts to turn golden and thickest part of breast registers 140 deg, 75-90 min. Remove pan from oven and increase oven temperature to 500 deg.
	+	- Glaze if used - While the chicken cooks, stir cornstarch and water together in small bowl until no lumps remain, set aside. Bring remaining glaze ingredients to simmer in saucepan. Cook, stirring occasionally, for 6-8 min. Slowly whisk cornstarch mixture into glaze. Return to simmer and cook 1 min. Remove pan from heat.
	+	- When oven is heated to 500 deg, place 1 1/2 cup water in bottom of roasting pan and return to oven. Roast until skin is browned and crisp and thickest part of breast thermometer registers 160 deg, 24-30 min. Check chicken half way through roasting and place 7" square of foil over top if becoming too dark. If pan starts to smoke or sizzle add an additional 1/2 cup water to roasting pan.
	+	- Brush chicken with 1/4 cup glaze and continue to roast until browned and sticky, about 5 min. Carefully remove chicken from oven, transfer chicken still resting on can to dish, and brush with another 1/4 cup of glaze. Tent with foil and let rest 20 min.
	+	- While chicken rests, strain juices from pan through fine mesh strainer into fat separator, allow liquid to settle 5 min. Whisk 1/2 cup juices into remaining glaze in sauce pan and set over low heat.
	+	- Remove chicken from beer can and carve for serving adding any accumulated juices to sauce. Pour sauce over carved meat and pass remainder separately.
	+	\\
	+	Serves: 4-6 Total time: 3 1/2 hr (60min rest+80min 325cook+30min 500cook+5min 500cook+20min rest)
	+	Source: Cook's Illustrated Mar/Apr 2009
	+	\\
	+	\\
	+	{{tag>food meat}}

glazedsalmon

anonymous@undisclosed.example.com (Anonymous) — Wed, 09 Jul 2014 17:01:58 +0000

2026/04/22 06:24	current
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	+	====== Glazed Salmon ======

	+	*4 skin on salmon fillets (6-8oz.)
	+	*1 tsp light brown sugar
	+	*1/2 tsp kosher salt
	+	*1/4 tsp cornstarch
	+	*ground black pepper
	+	*1 tsp vegetable oil
	+	*GLAZE
	+	*3 Tbsp packed light brown sugar
	+	*2 Tbsp soy sauce
	+	*2 Tbsp mirin
	+	*1 Tbsp sherry vinegar
	+	*1 Tbsp whole grain mustard
	+	*1 Tbsp water
	+	*1 tsp cornstarch
	+	*1/8 tsp red pepper flakes
	+	\\
	+	- Heat oven to 300 deg.
	+	- In a small saucepan combine the glaze ingredients, 3 Tbsp light brown sugar through red pepper flakes. Bring to boil; simmer until thickened, about 1 min. Remove from heat and cover to keep warm
	+	- In a small bowl combine the brown sugar, salt and cornstarch. Pat salmon dry with paper towel and season with pepper. Sprinkle brown sugar mixture evenly over top of the flesh side of salmon, rubbing to distribute.
	+	- Heat oil in 12" ovensafe nonstick skillet until just smoking. Place salmon, flesh side down, in skillet and cook until well browned, about 1 min. Flip and cook on other side 1 min.
	+	- Remove skillet from heat and spoon glaze evenly over salmon fillets. Transfer skillet to oven and cook until center of thickest part of fillets registers 125 deg on instant read thermometer, and is still translucent when cut into with paring knife, about 4-10 min.
	+	\\
	+	Serves: 4 Total Cook time: 6-12 min.
	+	Source: Cook's Illustrated Jan/Feb 2011
	+	\\
	+	\\
	+	{{tag>food fish}}
	+

glazedspiralslicedham

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:23:59 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+	====== Glazed Spiral-Sliced Ham ======
	+	*1 spiral-sliced bone-in half ham (7-10lbs)
	+	*1 large size oven bag (plastic)
	+	\\
	+	- Leaving ham's inner plastic or foil covering intact, place ham in large container and cover with hot tap water; set aside for 45 min. Drain and cover again with hot tap water; set aside for another 45 min.
	+	- Adjust oven rack to lowest position and heat oven to 250 deg. Unwrap ham; remove and discard plastic disk covering bone. Place ham in oven bag. Gather top of bag tightly so bag fits snugly around ham, tie bag, and trim excess plastic. Set ham cut-side down in large roasting pan and cut 4 slits in top of bag.
	+	- Bake ham until center registers 100 deg on instant read thermometer, 1 to 1 1/2 hr. (about 10 min./ lb)
	+	- To make maple-orange glaze combine all ingredients in small saucepan and cook over medium heat, stirring occasionally, until mixture is thick, syrupy, and reduced to 1 cup, 5-10 min. Set aside. For cherry-port glaze simmer port until reduced to 2 Tbsp about 5 min. and then add remaining ingredients and cook the same as maple-orange glaze.
	+	- Remove ham from oven and increase oven temperature to 350 deg. Cut open oven bag and roll back sides to expose ham. Brush ham with 1/3 of glaze and return to oven until glaze becomes sticky, about 10min. (if glaze is too thick to brush, return to heat to loosen).
	+	- Remove ham from oven, transfer to cutting board. Let ham rest, loosely tented with foil, for 15 min.
	+	- While ham rests, heat remaining glaze with 4-6 Tbsp of ham juices until it forms thick but fluid sauce.
	+	- Carve and serve ham, passing sauce at table.
	+	\\
	+	===== Maple-Orange Glaze =====
	+	*3/4 cup maple syrup
	+	*1/2 cup orange marmalade
	+	*2 Tbsp unsalted butter
	+	*1 Tbsp Dijon mustard
	+	*1 tsp ground black pepper
	+	*1/4 tsp ground cinnamon
	+	\\
	+	===== Cherry-Port Glaze =====
	+	*1/2 cup ruby port
	+	*1/2 cup cherry preserves
	+	*1 cup packed dark brown sugar
	+	*1 tsp ground black pepper
	+	\\
	+	Serves: 12-14 Total cook time: 3 1/2hr = 90min hot water+90min 250deg+10min 350deg+15 min rest
	+	Source: Cook's Illustrated 11/1/07
	+	\\
	+	\\
	+	{{tag>food meat}}

glog

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:00 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== GlÃ¶g ======
	+
	+	* 1 gal port wine (1/2 port, 1/2 tawny port)
	+	* 5th brandy (Napoleon French)
	+	* 5th bourbon (Corby's)
	+	* 1 pint light rum
	+	* 5th grain alcohol (Crystal brand/Everclear)
	+	* 15 cardomon pods, broken
	+	* 12 cloves, whole
	+	* 4 cinnamon sticks
	+	* rind of 1 orange
	+	* 2 pieces ginger or crystalized ginger
	+	* 3/4 cup sugar
	+	* 3/4 lb. raisins
	+	* several packs blanched almond halves
	+
	+
	+	\\
	+
	+	In 2 qt. saucepan with tight cover, place 1 qt. water and spices (combined into a cheese-cloth sack). Simmer 45 minutes.
	+
	+	In large caldron with tight fitting lid, pour simmered water and add wine. Heat to simmer but do not boil. Cool. Add liquors. Simmer but do not boil. Cool. Stir in 3/4 cup sugar. Cool.
	+
	+	Very carefully ignite surface with match. Let burn a short time. Cover to put out flame. Repeat.
	+
	+	Into another cheese-cloth sack put raisins and almonds and then put into glÃ¶g and let stand covered. Pour liqor back into bottle and throw away spices. Cool. Squeeze cloth with raisins and almonds.
	+
	+	When serving do not boil. Add raisins and almonds to each cup.
	+
	+
	+	From David Brecha
	+
	+	\\
	+	\\
	+	{{tag>food drink}}
	+

goatcheeseandspinachturkeyburger

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:01 +0000

2026/04/22 06:24	current
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	+	====== Goat Cheese and Spinach Turkey Burger ======

	+	*19 oz. ground turkey
	+	*1-10oz. package frozen cut spinach - thawed and drained
	+	*3 Tbsp goat cheese - crumbled
	+	*1/4 cup bread crumbs
	+	*1 Tbsp soy sauce
	+	*Seasoned mayo - mayo plus basil (optional)
	+	\\
	+	- Mix ingredients in bowl. Divide into 5 balls and form into patties.
	+	- Heat olive oil in 12" skillet over med-high heat. Add patties and cook covered until exterior is browned, about 4 min. Flip and cook covered until firm and second side is browned, about 4 min.
	+	- Serve on bun and cover with seasoned mayo if desired.
	+	\\
	+	Serves: 5 Total cook time: 10 min.
	+	Source: Allrecipes
	+	\\
	+	\\
	+	{{tag>food meat}}

gooeycinnamonsquares

anonymous@undisclosed.example.com (Anonymous) — Fri, 13 Apr 2018 03:38:10 +0000

2026/04/22 06:24	current
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	+	~~NOTOC~~
	+	====== Gooey Cinnamon Squares ======
	+	==== Soft Cookie Base ====
	+	* 8 T (115g or 1 stick) unsalted butter, room temperature, plus extra for pan
	+	* 1 1/2 c (188g) all purpose flour
	+	* 1 t cream of tartar +
	+	* 1/2 t baking soda
	+	* OR
	+	* 2 t baking powder (takes place of cream of tartar and baking soda)
	+	* 1/4 t sea salt
	+	* 3/4 c (150g) sugar
	+	* 1 large egg
	+	* 1/4 c (60ml) milk
	+
	+	==== Gooey Layer ====
	+	* 1/4 c (60ml) light corn syrup, golden syrup or honey
	+	* 1/4 c (60ml) milk, half and half, or heavy cream
	+	* 1 T vanilla extract
	+	* 12 T (170g or 1 1/2 sticks) unsalted butter, room temperature
	+	* 1 c + 2 T (225g) sugar
	+	* 1/4 t sea salt
	+	* 1 large egg
	+	* 1 1/4 c (155g) all purpose flour
	+
	+	==== Topping ====
	+	* 2 T (25g) sugar
	+	* 1 1/2 t ground cinnamon
	+
	+	\\
	+	- Heat oven to 350F
	+	- Line bottom of 9x13 cake pan with parchment paper then butter or spray
	+
	+	===== Cookie Base =====
	+	- Whisk flour, cream of tartar, baking soda (OR baking power if using instead), and salt in medium bowl.
	+	- In bowl of electric mixer, beat 8 T of butter with sugar until light and fluffy.
	+	- Add the egg and milk, and beat until combined, scraping down bowl, and then beating for 10 seconds more.
	+	- Beat in dry ingredients until just combined.
	+	- Dollop cookie base over bottom of prepared pan, and spread into even layer, set aside.
	+	\\
	+	===== Gooey Layer =====
	+	- Whisk liquid sweetener, milk, and vanilla together in small bowl and set aside.
	+	- In bowl of electric mixer, cream butter, sugar, and salt until light and fluffy.
	+	- Beat in egg, scrape down sides of bowl, and mix for 10 seconds more
	+	- Add 1/3 of flour and mix, then 1/2 of vanilla mixture and mix.
	+	- Repeat again, twice, until all of the flour has been mixed until just combined.
	+	- Dollop over cookie base and spread carefully into even layer.
	+
	+	===== Topping =====
	+	- Mix sugar and cinnamon in tiny dish and sprinkle over entire gooey layer.
	+
	+	\\
	+	\\
	+	- Bake for 25-30 minutes until cookies have bronzed on top. Gooey layer will rise and fall in oven, but still be a bit liquidy under the cinnamon crust when the squares are done.
	+	- Cool completely on a rack, then cut into 1 inch squares.
	+
	+
	+	\\
	+	Serves: X Total cook time: X
	+	Source: Smitten Kitchen cookbook
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food dessert}}

grappasour

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:02 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Grappa Sour ======
	+
	+	*remove rind from 2 medium sized limes
	+	*quarter limes and put in blender
	+	*add 4 jiggers Sarpa di Poli grappa
	+	*add 1 (to 2) teaspoons lemon juice
	+	*blend on high until mixed
	+	*strain mixture, pressing liquid out of pulp
	+	*return fluid to blender and add 2-3 jiggers sugar syrup (1/4c. water, 1/2c. sugar heated on stove to mix then cooled) and 8-10 ice cubes
	+	*blend until smooth, serve in martini glasses with bitters
	+
	+
	+	\\
	+	\\
	+	{{tag>food cocktail}}
	+

greekbeefstewwitheggplantandzucchini

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:03 +0000

2026/04/22 06:24	current
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	+	====== Greek Beef Stew with Eggplant and Zucchini ======
	+	* 3 lb beef stew meat
	+	* 2 med onions - finely chopped
	+	* 2 tsp diced garlic
	+	* 1 cup red wine
	+	* 28 oz. can of whole tomatoes - crushed or 2 lb fresh tomatoes peeled and grated
	+	* 1 heaping Tbsp tomato paste
	+	* 1 large eggplant (1 1/2lb)
	+	* 2 med zucchini
	+	* 1 Tbsp cornstarch dissolved in 3/4 cup cold water
	+	* 1 cup chopped parsley
	+	* 1 stick of cinnamon
	+	* salt and pepper to taste
	+
	+	\\
	+	- In stockpot heat olive oil and brown the meat on all sides in two batches to prevent moisture build up. Add the chopped onions and garlic, mix well, and cook until the onions are light golden.
	+	- Add the wine and cook until the liquids have been absorbed. Add the tomatoes and the tomato paste, salt and pepper, stir well and simmer until fork tender.
	+	- Cut the eggplant and zucchini into medium pieces and place on a cookie sheet which has been lightly greased. Broil until tender and well browned.
	+	- Add the broiled zucchini and eggplant to the stockpot. Add the cornstarch, cinnamon stick, chopped parsley and mint to the pot. Stir well, adjust seasoning and simmer for 30 min.
	+
	+	\\
	+	Serves: 12 Total cook time: 60 min.
	+	Source: online Greek recipes
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food,maincourse,meat}}

greekspinachandrice

anonymous@undisclosed.example.com (Anonymous) — Sun, 29 Sep 2013 21:55:14 +0000

2026/04/22 06:24	current
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	+	====== Greek Spinach and Rice (Spanakorizo) ======
	+	* 1/3 cup olive oil
	+	* 2 onions - chopped
	+	* 1 clove garlic - minced
	+	* 10 oz. pckg frozen chopped spinach - thawed and drained (alternative: 2lb fresh spinach)
	+	* 15 oz. can diced tomatoes (alternative: 2 large tomatoes - coarsely chopped)
	+	* 1 Tbsp tomato paste (optional)
	+	* 2 cups water or broth
	+	* 1 tsp dried dill (1 Tbsp fresh)
	+	* 2 Tbsp fresh parsley or 1 tsp dried
	+	* salt and pepper to taste
	+	* 1 cup rice
	+	* feta cheese - sprinkle on servings
	+
	+	\\
	+	- Heat olive oil in medium sauce pan or large skillet. Saute onions until golden and tender.
	+	- Add spinach and garlic and cook for a few minutes.
	+	- Add the tomatoes and liquid and bring to a boil. Add the spices.
	+	- Stir in the rice, return to a boil, cover and simmer until rice is tender and fluffy, about 20 min.
	+	- Serve on dish and sprinkle with feta cheese.
	+
	+	\\
	+	Serves: 6 Total cook time: 30
	+	Source: Allrecipes Classic Greek Spinach modified
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food,vegetarian,side }}

greenbeancasserole

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:05 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+
	+
	+	====== Green Bean Casserole ======
	+	Topping
	+	* 4 slices white sandwich bread - torn into quarters
	+	* 2 Tbsp unsalted butter - softened
	+	* 1/4 tsp salt
	+	* 1/8 tsp black pepper
	+	* 6 oz. Durkee fried onions
	+
	+	Beans and Sauce
	+	* 2 lb green beans - ends trimmed and halved
	+	* 2 Tbsp salt
	+	* 1lb white button mushrooms - stems trimmed, wiped clean, broken into 1/2" pieces
	+	* 3 med (about 1 Tbsp) garlic cloves - minced
	+	* 1/2 tsp salt
	+	* 1/8 tsp ground black pepper
	+	* 3 Tbsp all-purpose flour
	+	* 1 1/2 cups low-sodium chicken broth
	+	* 1 1/2 cups heavy cream
	+	\\
	+
	+	- Pulse bread, butter, salt, and pepper in food processor until coarse crumbs (about 10 1-sec pulses). Toss with onions in large bowl and set aside.
	+	- Preheat oven to 425F
	+	- Bring 4 qt. of water to boil in large dutch oven. Add beans and 2 Tbsp salt. Cook until bright green and crisp tender, about 6 min. Drain beans in colander and plunge immediately into large bowl filled with ice water to stop cooking. Allow to drain in colander.
	+	- In dutch oven or large skillet melt butter until foaming subsides. Add mushrooms, garlic, 1/2 tsp salt, and 1/8 tsp ground black pepper. Cook until mushrooms release moisture and liquid evaporates, about 6 min.
	+	- Add flour and cook for 1 min., stirring constantly.
	+	- Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat, and simmer until sauce is thickened, about 12 min. Season with salt and pepper to taste.
	+	- Add green beans and sauce to 9x13 baking dish. Mix and so evenly coated and layer evenly. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 min. Serve immediately.
	+	- Optional: The beans and sauce may be prepared up to 24 hr ahead of time in baking dish and covered with plastic wrap. To cook remove foil and heat at 425F for 10 mins. Add topping and cook for final 15 min.
	+
	+	\\
	+	Serves: 10-12 Total cook time: 40 min.
	+	Source: Cook's Illustrated Nov/Dec 2006
	+	\\
	+	\\
	+	{{tag>food vegetarian side}}
	+

grilledchicken

anonymous@undisclosed.example.com (Anonymous) — Mon, 08 Oct 2012 19:35:22 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+	====== Grilled Chicken ======
	+	\\
	+	===== Brined Chicken Parts =====
	+	* 1/4 cup kosher salt
	+	* 1/2 cup sugar
	+	* 2-3 bone in chicken breasts or 6-8 chicken thighs
	+	\\
	+	- Dissolve salt and sugar in 2 cups water, 1/2 cup hot to promote dissolving plus 1 1/2 cup cold.
	+	- Add brine plus chicken parts to gallon freezer bag, seal and place in refrigerator. Brine for about 1 1/2 hours.
	+	- Rinse meat thoroughly, dry, salt and pepper, and place on grill. Brown outside watching closely to prevent blackening. When outside grilled cover and cook until meat nearly done.
	+	- If using barbecue sauce apply during last 2 minutes with additional prior to serving.
	+	- Breasts are done at 160 deg and dark meat at 165 deg.
	+	\\
	+	Serves: 2-3 Total cook time: 1 1/2 hr brine + 30 min. cooking
	+	Source: Cook's Illustrated Jan 10, 2007
	+	\\
	+	===== Caribbean Marinade Chicken Parts =====
	+	\\
	+	* 1/2 cup olive oil
	+	* 2 Tbsp minced garlic (6 small cloves)
	+	* 1/4 cup fresh parsley
	+	* 1 tsp salt
	+	* 1 tsp cumin
	+	* 1 tsp chili powder
	+	* 1/2 tsp allspice
	+	* 1/2 tsp ground black pepper
	+	* 1/4 tsp cinnamon
	+	* 2 lb chicken parts - thighs more flavor than white meat
	+	\\
	+	===== Southwestern Marinade Chicken Parts =====
	+	\\
	+	* 1/2 cup olive oil
	+	* 2 Tbsp minced garlic (6 small cloves)
	+	* 1/4 cup fresh cilantro leaves
	+	* 1/2 tsp salt
	+	* 1 tsp cumin
	+	* 1 tsp chili powder
	+	* 1 tsp tumeric
	+	* ground black pepper to taste
	+	* 1 green chile - seeded and minced
	+	* 2 lb chicken parts - thighs more flavor than white meat
	+	\\
	+	===== Curry Marinade Chicken Parts =====
	+	\\
	+	* 1/2 cup olive oil
	+	* 2 Tbsp minced garlic (6 small cloves)
	+	* 1/4 cup fresh cilantro leaves
	+	* 1 tsp salt
	+	* 1 tsp curry powder
	+	* ground black pepper to taste
	+	* 2 lb chicken parts - thighs more flavor than white meat
	+	\\
	+	===== Middle Eastern Marinade Chicken Parts =====
	+	\\
	+	* 1/2 cup olive oil
	+	* 2 Tbsp minced garlic (6 small cloves)
	+	* 1/4 cup fresh mint or parley or combo leaves
	+	* 1/2 tsp salt
	+	* 1/2 tsp cinnamon
	+	* 1/2 tsp allspice
	+	* 1/4 tsp cayenne pepper
	+	* ground black pepper to taste
	+	* 2 lb chicken parts - thighs more flavor than white meat
	+	\\

	+	===== Olives, Rosemary, and Garlic Marinade Chicken Parts =====
	+	\\
	+	* 10 Tbsp olive oil
	+	* 6 Tbsp lemon juice or balsamic, red, or white wine vinegar
	+	* 2 Tbsp minced garlic
	+	* 2 Tbsp minced fresh rosemary
	+	* 2 Tbsp olive paste - press olives through garlic press
	+	* black pepper
	+	* chicken parts equivalent to whole chicken
	+	\\
	+	- Whisk first 6 ingredients together in small bowl until marinade is combined. Place chicken parts in a zipper-lock bag and pour in marinade, seal and refrigerate turning occasionally. Marinade for 3-24 hr.
	+	- Heat grill. Remove pieces from bag. Bring remaining marinade to boil and set aside. Place chicken pieces, skin side down, on grill. Cover and cook turning once and frequently brushing with remaining marinade until done, about 30 min.
	+	- Breasts are done at 160 deg and dark meat at 165 deg.
	+	- Marinades work well on pork chops - thin chops grill to 135 deg, tent for 5-10 min, final temp 145 deg.
	+	\\
	+
	+	Serves: 4 Total cook time: 3-24 hr brine + 30 min. cooking
	+	Source: Cook's Illustrated Jul 1, 1993
	+	\\
	+	\\
	+
	+	{{tag>food meat }}

grilledcornwithsoybutter

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:07 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+
	+
	+	====== Grilled Corn with Soy Butter ======
	+
	+	* 3 Tbsp unsalted butter
	+	* 1 scallion white & green parts - finely chopped (alternative: finely chopped white or red onion)
	+	* 2 Tbsp soy sauce
	+	* 4-5 large ears of corn - husk pulled back & tied
	+	\\
	+	- Melt butter in saucepan. Add the onion and cook until it loses its rawness, about 1 min. Do not allow to brown.
	+	- Set up the grill for direct grilling and preheat.
	+	- Brush soy butter on ears and place on the grill and cook, turning frequently until the kernels are browned on all sides. Periodically lightly baste with soy butter to avoid flare ups.
	+	- When done remove to platter and coat with remaining soy butter.
	+	\\
	+	Serves: 4-5 Total cooking time: 15-20 min (10-15 min grill)
	+	Source: AARP August 2006
	+	\\
	+	\\
	+	{{tag>food vegetarian side}}
	+

grilledeggplant

anonymous@undisclosed.example.com (Anonymous) — Sun, 29 Jul 2012 16:01:09 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+	====== Grilled Eggplant ======
	+	\\
	+	===== Grilled Eggplant and Red Peppers with Mint Cumin Dressing =====
	+	*1 med eggplant - cut into 1/2" rounds
	+	*2 red bell peppers - cored, seeded, cut into 2" planks
	+	*1/4 cup olive oil - initial covering
	+	*2 tsp Kosher salt (or 1 tsp table salt) and black pepper - initial spicing
	+	*1 small garlic clove - diced
	+	*1 Tbsp extra virgin olive oil
	+	*1 Tbsp lemon juice
	+	*1/2 tsp ground coriander
	+	*1/2 tsp ground cumin
	+	*1/2 tsp Kosher salt
	+	*2 Tbsp plain yogurt
	+	*1 Tbsp chopped fresh mint
	+	\\
	+	- Brush eggplant rounds and peppers evenly with 1/4 cup olive oil. Season with salt and pepper.
	+	- Whisk garlic through mint in small bowl. Set aside.
	+	- Grill vegetables over medium heat until tender and caramelized appox. 5 min. per side. Control heat so do not burn.
	+	- Transfer to platter, rewhisk dressing, brush over vegetables and serve.
	+	- Source: Cook's Illustrated 5/1/2009 - optional:eggplant only
	+	\\
	+	===== Thai Flavored Eggplant Slices =====
	+	* 2 eggplants - sliced into 1/2" thick rounds
	+	* 1/4 cup olive oil
	+	* salt and ground black pepper
	+	* 2 Tbsp lime juice
	+	* 1 chile - minced
	+	* 2 tsp sugar
	+	* 1/2 tsp fish sauce
	+	* 1/2 tsp minced garlic
	+	* 1 tsp soy sauce
	+	* 1 Tbsp minced fresh cilantro
	+	\\
	+	- Brush eggplant rounds evenly with olive oil. Season with salt and pepper.
	+	- Whisk lime juice through cilantro in small bowl. Set aside.
	+	- Grill slices over medium heat until tender and caramelized appox. 5 min. per side. Control heat so do not burn.
	+	- Transfer to platter, rewhisk dressing, brush over rounds and serve.
	+	- Source: Cook's Illustrated July 2000
	+	\\
	+	===== Italian Flavored Eggplant Slices =====
	+	* 2 eggplants - sliced into 1/2" thick rounds
	+	* 1/4 cup olive oil
	+	* 1 tsp garlic - minced
	+	* 2 tsp fresh thyme - minced
	+	* salt and ground black pepper
	+	\\
	+	- Brush eggplant rounds evenly with olive oil mixed with garlic and thyme. Season with salt and pepper.
	+	- Grill slices over medium heat until tender and caramelized appox. 5 min. per side. Control heat so do not burn.
	+	- Source: Cook's Illustrated 5/1/2009
	+	\\
	+	===== Eggplant Mixed Grill =====
	+	* 2 Tbsp olive oil
	+	* 2 Tbsp chopped fresh parsley
	+	* 2 Tbsp chopped fresh oregano
	+	* 2 Tbsp chopped fresh basil
	+	* 1 Tbsp balsamic vinegar
	+	* 1 tsp kosher salt
	+	* 1/2 tsp black pepper
	+	* 6 garlic cloves - minced
	+	* 1 red onion - cut into wedges
	+	* 18 fresh asparagus - trimmed
	+	* 12 crimini mushrooms - stems removed
	+	* 1 eggplant - sliced into 1/2" rounds
	+	* 2 red bell pepper - cut into wedges
	+	\\
	+	- In large resealable plastic bag mix the olive oil through garlic. Place the vegetables into the bag, seal and marinate for 2 hours in the refrigerator, turning of occasionally.
	+	- Preheat the grill for 5 min. and lightly oil.
	+	- Grill the vegetables approx. 6 min. per side until tender.
	+	- Allrecipes: eggplant mixed grill
	+	\\
	+	===== Athenian Eggplant Salad =====
	+	* 1 large eggplant
	+	* 1 tomato - seeded and chopped
	+	* 1 onion - diced
	+	* 2 Tbsp chopped fresh parsley
	+	* 2 Tbsp extra-virgin oil
	+	* 2 Tbsp distilled white vinegar
	+	* 1/2 cup crumbled feta cheese
	+	\\
	+	- Heat grill for med high heat. Pierce eggplant in several locations and place on grill.
	+	- Cook until skin is charred and inside is tender, turning often, about 15 min. Remove from heat and set aside until cool enough to handle.
	+	- Scoop pulp out of skin and dice. Place in mixing bowl and add the other ingredients. Refrigerate and add salt to taste.
	+	- Serve as a salad or on top of whole-wheat bread slices.
	+	- Source: allrecipes - Melitzanosalata Agioritiki
	+	\\
	+	\\
	+	{{tag>food vegetarian side}}
	+

grilledpomegranateglazedchicken

anonymous@undisclosed.example.com (Anonymous) — Sun, 03 Jul 2016 20:13:33 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Grilled Pomegranate Glazed Chicken ======
	+
	+	*2 tsp ground cumin
	+	*1 1/2 tsp kosher salt
	+	*1/2 tsp ground allspice
	+	*1 tsp sweet paprika
	+	*1/2 tsp black pepper
	+	*1/8 tsp cayenne
	+	*3 lb bone-in skin-on chicken thighs
	+	*2 Tbsp extra virgin olive oil
	+	*10 thyme branches
	+	*6 large garlic cloves - finely chopped
	+	*2 Tbsp pomegranate molasses
	+
	+	\\
	+
	+	- In a small bowl, combine cumin, kosher salt, paprika, allspice, black pepper and cayenne. Place chicken in a plastic food storage bag and toss with spices. olive oil, thyme, and garlic. Let rest for 30 - 60 min. at room temperature or as long as overnight in the refrigerator. Bring to room temperature before grilling.
	+	- Prepare grill for indirect heat, mounding coals on one side. Place the chicken on the unheated side of the grill, cover, and cook about 10 min. Flip chicken and cook other side until done, about 10 min. Cooked chicken will register 165 deg.
	+	- Transfer to a plate and brush generously with pomegranate molasses.
	+
	+	\\
	+	Serves: 4-6 Total cook time: 30 min. (30 min to overnight marinade)
	+	Source: NYT Cooking App
	+	\\
	+	\\
	+	{{tag>food meat }}
	+

grilledporkkebabs

anonymous@undisclosed.example.com (Anonymous) — Sat, 15 Aug 2015 01:47:00 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Grilled Pork Kebabs with Barbecue Glaze ======
	+
	+	* 1 1/2 - 2 lb pork loin - cut into 1" chunks
	+	* 1 tsp kosher salt
	+	* 3 Tbsp ketchup or combination ketchup and barbecue sauce
	+	* 1 1/2 Tbsp packed brown sugar
	+	* 1 tsp chili powder
	+	* 1 tsp cornstarch
	+	* 1/4 tsp liquid smoke or Dukkah for added flavoring
	+	* pinch cayenne pepper
	+	* vegetable oil spray
	+
	+	\\
	+
	+	- Toss pork and salt together in large bowl and let sit for 20 min. Meanwhile whisk ketchup, sugar, chili powder, cornstarch, liquid smoke, and cayenne together in bowl. Set aside 1 1/2 Tbsp ketchup mixture.
	+	- Add remaining ketchup mixture to pork and toss to coat. Thread pork onto 4 - 12" metal skewers, leaving 1/4" between pieces. Spray both sides of meat generously with oil spray.
	+	- Cook on hot grill until well charred, 3-4 min. Flip skewers, brush with reserved ketchup mixture, and continue to grill until second side is well charred and meat registers 140 deg., 3-4 minutes longer.
	+	- Transfer to serving platter, tent loosely with foil, and let rest for 5 min.
	+	- Alternative: Cook pieces in hot skillet turning to brown all sides and until 140 deg. Add remaining sauce near end.
	+
	+	\\
	+	Serves: 4 Total cook time: 10 min.
	+	Source: Cook's Illustrated May/June 2015
	+	\\
	+	\\
	+	{{tag>food meat}}
	+

grilledporkkebabswithsirachaglaze

anonymous@undisclosed.example.com (Anonymous) — Wed, 14 Jun 2017 03:47:16 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Grilled Pork Kebabs with Siracha Glaze ======
	+
	+	* 1 1/2 - 2 lb pork loin - cut into 1" chunks
	+	* 1 tsp kosher salt
	+	* 3 Tbsp packed brown sugar
	+	* 1 1/2 Tbsp Siracha
	+	* 1 tsp cornstarch
	+	* vegetable oil spray
	+	* 1/4 cup minced fresh cilantro
	+
	+	\\
	+
	+	- If not enhanced pork toss pork and salt together in large bowl and let sit for 20 min.
	+	- Meanwhile whisk, sugar, Siracha, and cornstarch together in small bowl. Set aside 1 1/2 Tbsp mixture.
	+	- Add remaining Siracha mixture to pork and toss to coat. Thread pork onto 4 - 12" metal skewers, leaving 1/4" between pieces. Spray both sides of meat generously with oil spray.
	+	- Cook on hot grill until well charred, 3-4 min. Flip skewers, brush with reserved glaze, and continue to grill until second side is well charred and meat registers 140 deg., 3-4 minutes longer.
	+	- Transfer to serving platter, tent loosely with foil, and let rest for 5 min. Sprinkle cilantro over top.
	+	- Alternative: Cook pieces in hot skillet turning to brown all sides and until 140 deg. Add remaining sauce near end.
	+	- Alternative: Cook pieces dir ectly on grill without skewers
	+
	+	\\
	+	Serves: 4 Total cook time: 10 min.
	+	Source: Cook's Illustrated May 2015
	+	\\
	+	\\
	+	{{tag>food meat}}
	+

grilledporkloinwithapplecherryfilling

anonymous@undisclosed.example.com (Anonymous) — Mon, 09 Sep 2013 16:29:52 +0000

2026/04/22 06:24	current
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	+	====== Grilled Pork Loin with Apple-Cherry Filling ======

	+	*1 cup apple cider
	+	*1/2 cup cider vinegar
	+	*3/4 cup packed light brown sugar (5 1/4 oz.)
	+	*1 large shallot - halved lengthwise and sliced thin crosswise (about 1/4 cup)
	+	*1 1/2 cups dried apples packed (4 oz.)
	+	*1/2 cup dried sweet cherries packed (2 1/2 oz.)
	+	*1/2 cup pecans - lightly toasted, chopped coarse - OPTIONAL
	+	*1 tsp caraway seeds
	+	*1/4 tsp cayenne pepper
	+	*2 tsp chopped fresh thyme leaves
	+	*2 1/2 lb. center cut pork loin roast
	+	*2 - 3" wood chunks (hickory works well) - soaked in water for 1 hour
	+	\\
	+	- Recipe works best with a loin that is 7-8" long and diameter of 4-5". To make cutting easier, freeze the loin for 30 min. The loin can be stuffed and tied a day ahead, but don't season exterior until ready to cook.
	+	- Bring the apple cider through cayenne pepper to simmer in a medium saucepan. Cover, reduce heat to low, cook until apples are very soft, about 20 min. Push mixture through a fine-mesh strainer to extract as much liquid as possible.
	+	- Return liquid to saucepan and simmer until reduced to 1/3 cup, about 5 min.; reserve glaze.
	+	- Pulse apple mixture in food processor until uniformly coarsely chopped, about 15 - 1 sec. pulses. Transfer apple mixture to bowl and stir in thyme, refrigerate while preparing pork.
	+	- Cut meat to even 1/2" thickness by slicing within 1/2" of edge, flipping, and continuing cutting. Layout meat, cover with wrap, pound out with meat hammer to thin layer.
	+	- Season inside liberally with salt and spread apple filling in even layer, leaving 1/2" border. Roll tightly and tie with twine at 1" intervals. Season exterior liberally with salt and pepper.
	+	- If grilling on charcoal grill, light briquettes and build 2 level fire by placing coals over 1/2 of grill. Drain wood chunks and place on coals. Open bottom vent fully. Heat grill, scrape clean, and oil grill. Place roast fat side up over cool side of grill. Open top vent half way and place over roast to draw smoke through grill. Grill until instant thermometer reads 130-135 deg., 55-70 min. Flip roast once half way through and brush with 1/2 the glaze. Brush on remaining glaze when done.
	+	- If grilling in oven place roast on rack in baking pan and place in 325 deg oven. Heat to 135 deg., 65-80 min. Flip roast once and brush with 1/2 the glaze, brushing on the remainder when done at 135 deg.
	+	- Allow the roast to rest for at least 15 min. tented with aluminum foil. Internal temp should rise to 145 deg. Cut into 1/2" thick slices, removing twine as you cut.
	+	\\
	+	Serves: 6 Total cook time: 25 min sauce + 55-80 min. meat + 15 min. rest
	+	Source: Cook's Illustrated Sep 1, 2007
	+	\\
	+	\\
	+	{{tag>food meat}}

grilledsalmonmarinade

anonymous@undisclosed.example.com (Anonymous) — Sun, 15 Jul 2018 23:58:18 +0000

2026/04/22 06:24	current
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	+	====== Grilled Salmon Marinade ======

	+	*2 lb salmon
	+	*1/2 tsp lemon pepper
	+	*1/4 tsp garlic powder
	+	*salt to taste
	+	*1/3 cup low sodium soy sauce
	+	*1/3 cup packed brown sugar
	+	*1/3 cup water
	+	*1/3 cup vegetable oil
	+	\\
	+	- Sprinkle the fish with lemon pepper, garlic, and salt.
	+	- In a small bowl, mix together soy sauce, brown sugar, water, and oil. Place fish in 1 gal sealable freezer bag; pour soy sauce mixture over fish. Close bag and marinate at least 2 hours turning several times to ensure covering all sides.
	+	- Clean grill top. Preheat grill. Just prior to cooking fish wipe top of grill with paper towel or lemon soaked with vegetable oil. Minimize oil dripping into fire to prevent fire ups.
	+	- For 1" thick filet place fish skin side down on the grill and cook for 5 min. Flip over and cook for an additional 5 min. Baste with extra marinade during cooking. Basic cooking rate is 10 min. total cook time per inch of thickness. For thinner fillets reduce timing on skin side so flesh side is cooked for 5 min. to provide good grilled look.
	+	\\
	+	Serves: 6 Total Cook time: 10 min.
	+	Source: All Recipes
	+	\\
	+	\\
	+	{{tag>food fish}}
	+

grilledturkeybreast

anonymous@undisclosed.example.com (Anonymous) — Wed, 21 Sep 2016 19:35:25 +0000

2026/04/22 06:24	current
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	+	====== Grilled Turkey Breast ======
	+	*1 whole bone-in skin-on turkey breast
	+	*4 tsp kosher salt (or 2 tsp table salt)
	+	*1/2 cup wood chips soaked at least 30 min. - optional
	+	*1 tsp vegetable oil
	+	*ground black pepper
	+	\\
	+	- Carefully remove skin from meat in one piece. If back included with breast cut free along edge of rib cage. Cut the meat free from bones for the two breast halves.
	+	- Sprinkle 1 tsp of kosher salt on each side of each breast.
	+	- Assemble the breast halves with cut sides together and thick end to thin end. Drape skin over breast halves and tuck ends under. Tie a piece of string lengthwise around the assembly. Tie crosswise strings at the center, at the ends, and fill in between the center and end strings at 1" spacing.
	+	- Place the roast on plate in refrigerator, uncovered for 1 hour.
	+	- 20 min. prior to cooking start chimney full of charcoal. Create two level fire with all the coals on one side. Install grate, heat for 5 min., wipe down surface with paper towel and vegetable oil.
	+	- Rub surface of roast with oil and season with pepper. Place on grill on cooler side. Cover grill and roast for 25 min, turn 180 deg, add additional briquets as needed to maintain fire. Cook until the thickest part of meat registers 150 deg, 60 to 90 min. 8/15/14-90min, 9/21/16-97min.
	+	- After reaching 150 deg slide roast to hot side of fire and cook uncovered until skin is crisp on all sides, 8-10 min total.
	+	- Transfer roast to cutting board and all allow to rest 20 min. Cut into 1/2" slices, removing twine as you cut.
	+	\\
	+	Serves: 8 Total time: 30min prep+60min rest+60min cook+20 min rest = 3 hr total
	+	Source: Cook's Illustrated Jul/Aug 2009
	+	\\
	+	\\
	+	{{tag>food meat}}

guacamole

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:09 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Basic Guacamole ======
	+	* 2 cups avacados - peeled, pitted, sliced
	+	* 1/2 cup salsa (pineapple sals works well)
	+	* 1/4 tsp garlic powder
	+	* 1/2 tsp hot pepper sauce
	+	* 1 pinch salt (optional)
	+	\\
	+	1. Add the ingredients in bowl and mash to desired consistency. Salt to taste
	+
	+	\\
	+	\\
	+
	+	====== Creamy Guacamole ======
	+	*3 avacados
	+	* 1 Tbsp sour cream
	+	* 6 oz. cream cheese softened
	+	* 2 Tbsp salsa
	+	* 1 pinch salt
	+	* 1 dash black pepper
	+	* 1 dash garlic salt
	+	* 1 dash onion powder
	+	\\
	+	1. Mash avacado to desired consistency. Mix in additional ingredients.
	+
	+	\\
	+	\\
	+
	+	====== Cook's Illustrated Chunky Guacamole ======
	+	*3 medium avacados
	+	*2 Tbsp minced onion
	+	*1 medium clove garlic - minced
	+	*1 small jalapeno pepper - minced (1 - 1 1/2 tsp)
	+	*1/4 cup fresh cilantro leaves - minced
	+	*1/4 tsp salt
	+	*1/2 tsp ground cumin (optional)
	+	*2 Tbsp lime juice
	+	\\
	+	1. Scoop flesh of one avacado into bowl. Mash lightly with other ingedients except lime juice.
	+	\\
	+	2. Halve, remove pit, cut 1/2" cross hatch, scoop out flesh of other 2 avacados. Add to bowl with mashed avacado mixture.
	+	\\
	+	3. Sprinkle lime juice over contents of bowl and mix lightly with fork until combined but still chunky. Can be covered with plastic wrap directly on surface and refrigerated for up to 1 day. Return to room temperature and remove plastic wrap at last minute before serving.
	+
	+	\\
	+	\\
	+	{{tag>food vegetarian side}}
	+

hamandsplitpeasoupwithpotatoes

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:10 +0000

2026/04/22 06:24	current
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	+	====== Ham and Split Pea Soup with Potatoes ======

	+	*1 smoked bone-in picnic ham (about 2 1/2lb)
	+	*4 bay leaves
	+	*2lb split peas - rinsed and picked through
	+	*1 tsp dried thyme
	+	*2 Tbsp olive oil
	+	*2 medium onion - chopped
	+	*2 medium carrots - chopped
	+	*2 medium stalks celery - chopped
	+	*1 Tbsp unsalted butter
	+	*2 med garlic cloves - minced
	+	*pinch granulated sugar
	+	*5 potatoes - scrubbed and cut into medium dice (2 with split peas + 3 final heating)
	+	*ground black pepper
	+	*minced red onion (optional)
	+	*balsamic vinegar
	+
	+	Optional: Replace ham with 6 slices of bacon and 1 tsp fresh rosemary and some water with chicken broth
	+
	+	\\
	+	- Bring 3 quts water, ham, and bay leaves to boil in covered large soup pot. Reduce heat and simmer until meat is tender and pulls away from bone, 2 to 2 1/2 hr. Remove ham meat and bone from broth; add split peas, thyme, and 2 potatoes and simmer until peas are tender but not dissolved, about 45 min. When ham is cool enough shred meat into bite-sized pieces and set aside. Discard rind and bone.
	+	- While peas are simmering, heat oil in large skillet until shimmering. Add onion, carrots, celery. Saute stirring frequently, until most of the liquid evaporates and vegetables begin to brown, 5-6 min. Reduce heat to medium low, add butter, garlic, and sugar. Cook vegetables, stirring frequently, until deeply browned, 20-25 min; set aside.
	+	- Add sauteed vegetables, 3 potatoes, and shredded ham to soup; simmer until potatoes are tender and peas dissolve and thicken soup to consistency of light cream, about 20 min more. Season with ground black pepper. Ladle soup into bowls, sprinkle with red onion, if using, and serve passing balsamic vinegar separately.
	+	\\
	+	Serves: 6 Total cook time: 3hr 30min
	+	Source: Cook's Illustrated March 1999
	+	//
	+	//
	+	{{tag>food soup}}

harvestvegetabletorte

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:11 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Harvest Vegetable Torte ======
	+
	+	*3 med-large sweet potatoes (about 2 lb.)
	+	*2 Tbsp butter - softened
	+	*2 large eggs - beaten lightly (recipes uses 6 eggs in total)
	+	*2 Tbsp olive oil
	+	*2 cups leeks - chopped (approx 2 med.)
	+	*18 oz cremini mushrooms - coarsely chopped
	+	*14 oz white mushrooms - coarsely chopped
	+	*4 clove garlic - minced
	+	*2 Tbsp fresh thyme chopped or 1 tsp dried
	+	*15 oz part-skim ricotta
	+	*3 10-oz. pckg frozen chopped spinach - thawed and squeezed dry
	+	*3 large egg whites
	+	*1/4 cup fresh dill - chopped
	+	*1/2 tsp red pepper flakes
	+	*17 1/4 oz. pckg frozen puff pastry - thawed
	+	*egg wash: 1 beaten egg mixed with 1 tsp water
	+	\\
	+	- Adjust oven rack to lower-middle position and heat oven to 400F. Poke holes in potatoes and space evenly on rimmed baking sheet lined with aluminum foil. Bake potatoes, turning once, until they are very tender and can be squeezed easily with tongs, 1 to 1 1/2 hours for medium potatoes.
	+	- Remove from oven and cut in half lengthwise to let steam escape; cool at least 10 min prior to use. Scoop out into medium bowl with electric mixer blend in buttter, eggs, salt and pepper until smooth.
	+	- While sweet potatoes are baking, in high sided skillet heat oil over medium heat. Add leeks and cook, stirring often, until softened, about 10 min. Add mushrooms and garlic and cook, stirring often, until mushrooms have released their liquid; allow to evaporate. Stir in thyme and season to taste with salt and pepper. Remove pan from heat and allow to cool.
	+	- In medium bowl, mix ricotta cheese, spinach, egg whites, dill, red pepper and 1/2 tsp salt until blended.
	+	- Line side of 10" springform pan with aluminum foil strip and grease and flour. Turn oven to 375F. Unfold one puff pastry sheet and place on lightly floured surface. Roll out to circle to fill pan bottom and sides with some extra for top joint. Gently press into bottom and sides.
	+	- Spoon sweet potato mixture into pastry and pat into even layer. Spoon mushroom mixture over potatoes and spread evenly. Top with spinach mixture. Fold pastry overhang on top of the filling. Brush the edges with egg wash.
	+	- Unfold second puff pastry sheet on lightly floured surface. Roll out slightly and cut out circle to cover top. Press edges into pan to seal to bottom. Brush top with egg wash, using small sharp knife slash top in cross-hatch pattern.
	+	- Bake 45 min. When well browned, loosely cover top with foil. Reduce heat to 350F. Carefully remove side of pan and brush sides with egg wash. Bake until sides are golden, about 45 min.
	+	- Remove from oven and allow to cool at least 10 min prior to cutting into wedges and serving.
	+
	+	\\
	+	Serves: 12 Total time: 90 min sweet potatoes + 20 min prep + 90 min torte + 10 min cool
	+	\\
	+	\\
	+	{{tag>food vegetarian maincourse}}
	+

hastychocolatepudding

anonymous@undisclosed.example.com (Anonymous) — Thu, 30 Mar 2023 14:51:43 +0000

2026/04/22 06:24	current
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	+	====== Hasty Chocolate Pudding ======
	+
	+	* 3/4 cup white sugar
	+	* 1/2 cup unsweetened cocoa powder
	+	* 1/4 cup cornstarch
	+	* 2 oz Bittersweet Chocolate - chopped
	+	* 3 cups milk
	+	* 1 Tbsp vanilla extract
	+
	+	\\
	+
	+	- Whisk dry ingredients in microwave safe bowl.Whisk in milk a little at a time so there are no dry lumps
	+	- Place in microwave and cook on high for 4 min. then stir. Cook for an additional 5 min., stirring after 2,4,5 minutes
	+	- Stir in vanilla.
	+	- Cover with plastic wrap directly on surface and chill. Serve cold.
	+
	+	\\
	+	Serves: 4 Total cook time: 9 min.
	+	Source: allrecipes.com hasty chocolate pudding
	+	\\
	+	\\
	+	{{tag>food dessert}}

heartyvegetablecurry

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:12 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Hearty Vegetable Curry ======
	+
	+	*3 Tbsp vegetable oil
	+	*1 large onion, sliced
	+	*3 medium sweet potatoes (about 2lb) peeled & cut into half moons 1/2" thick
	+	*1 large head cauliflower cut into flowerets
	+	*2 Tbsp cornstarch
	+	*1 (15oz)can vegetable broth - split
	+	*1 (15oz)can diced tomatoes
	+	*2 (15oz)can chick peas drained and rinsed
	+	*4 tsp curry powder
	+	*1 1/2 tsp salt
	+	*1 tsp ginger
	+	*1/2 tsp cinnamon
	+	*1/8 tsp cayenne pepper
	+	*1 bunch green or red swiss chard, rinsed, hard stem removed, cut into 1 in. strips
	+	*2 cup brown rice (cooked to package directions)
	+	*1/2 cup sliced almonds, lightly toasted ~ 4 min
	+	\\
	+	- In soup pot heat oil over med-high heat. Add onion, saute, stirring often, until lightly browned, about 4 min.
	+	- Add sweet potato and cauliflower; cover, cook, stirring occasionally, until slightly softened, about 10 min.
	+	- Place 1/4 cup veg broth in small measuring cup. Stir in cornstarch until smooth.
	+	- Add remaining vegetable broth, tomatoes, chickpeas, curry powder, salt, ginger, cinnamon, and cayenne to mixture. Cover and bring to boil over high heat.
	+	- Simmer, stirring occasionallly, 13 to 15 min or until vegetables are tender.
	+	- Stir in reserved cornstarch mixture. Add chard; stir until chard is wilted and mixture is thickened.
	+	- Serve with cooked rice and garnish with almonds.
	+
	+	\\
	+	Serves 8 Total cook time: 30 min
	+	Source: Family Circle 11/1/02
	+	Nutrition: 379cal, 9g fat(1g sat), 10g protein, 67g carbo, 9g fiber, 741 mg sodium
	+	\\
	+	\\
	+	{{tag>food vegetarian maincourse vegan}}
	+

homopasta

anonymous@undisclosed.example.com (Anonymous) — Sun, 27 Nov 2022 17:23:55 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Homo Pasta ======
	+
	+	*1 lb. pasta
	+	*2 Tbsp olive oil
	+	*1 onion - chopped
	+	*3 cloves garlic - minced
	+	*3-4 chopped tomatoes (alternate: drained 28oz diced tomatoes)
	+	*1/4 cup chopped basil (substitute 3 tsp dried basil)
	+	*1/4 cup chopped parsley
	+	*1/2 tsp salt
	+	*ground pepper
	+	*6-9 oz. smoked Gouda - grated 1 Trader Joe round
	+	*1 cup heavy cream alt:1 cup milk + 1tsp cornstarch
	+	\\
	+	- Cook pasta according to directions for firm pasta. Drain after cooking and add 1 Tbsp olive oil to prevent sticking.
	+	- In large skillet saute onion in olive oil until softened, about 5 min. Add garlic and saute for 2 min.
	+	- Add tomatoes, basil, parsley, salt, pepper. Turn down heat, cover, let simmer until mushy. Add cream, stirring until hot. Add grated cheese, stir until melted.
	+	- Add contents of skillet to drained pasta either in pasta pot or directly into a casserole dish. Bake at 380º for about 20 minutes until browned on top.
	+
	+	\\
	+	\\
	+	{{tag>food vegetarian maincourse}}
	+

hotcocoamix

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:14 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Hot Cocoa Mix ======
	+
	+	* 3 c. nonfat dry milk
	+	* 2 c. confectioners' sugar
	+	* -5 c. Dutch-processed cocoa powder
	+	* -5 c. white chocolate chips
	+	* 1/4 tsp salt
	+
	+	\\
	+
	+	Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground. To make hot cocoa, stir 1/3 cup mix into 1 cup hot milk. Top with whipped cream or mini marshmallows.
	+
	+	This hot cocoa mix can be stored in an airtight container for three months. It uses two unusual ingredients: White chocolate chips give the cocoa a soft, creamy texture and escalate the chocolate flavor; and the cornstarch in the confectioners' sugar (an ingredient manufacturers add to prevent clumping) helps thicken the cocoa.
	+
	+	\\
	+	\\
	+	{{tag>food drink}}
	+

hotdogsandbeans

anonymous@undisclosed.example.com (Anonymous) — Thu, 29 Jun 2023 20:51:30 +0000

2026/04/22 06:24	current
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	+	====== Hot Dogs and Beans ======
	+	* 2 - 28 oz.cans Bush's Vegetarian Baked Beans
	+	* 1 cooking spoon brown sugar
	+	* 2 cooking spoon molasses
	+	* 1 Tbsp Dijon mustard
	+	* 1 pckg. hot dogs - cut into 3/4" chunks
	+
	+	\\
	+	- Add ingredients through mustard to 9" square baking pan, stir together, place in preheated 400 deg oven.
	+	- After 30 minutes stir and add hot dog chunks. Stir skin around edge back into the beans every 20 min. Cook until beans have thickened adequately and hot dogs are browned, about an additional 60 min. Total cook time 90 min.
	+
	+	\\
	+	Serves: 6 Total cook time: 90 min.
	+	Source: Old Favorites
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food,maincourse }}

hummus

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:16 +0000

2026/04/22 06:24	current
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	+	====== Hummus ======
	+
	+	*1/2 cup dried chickpeas
	+	*1/8 tsp baking soda
	+	*3 Tbsp lemon juice
	+	*1/4 cup cooking water
	+	*6 Tbsp tahini - stirred well
	+	*2 Tbsp extra-virgin olive oil
	+	*1 small garlic clove - minced
	+	*1/2 tsp salt
	+	*1/4 tsp ground cumin
	+	*Pinch cayenne
	+	*1 Tbsp minced fresh cilantro or parsley leaves
	+	*Paprika - sprinkled (optional)
	+
	+	\\
	+	- Place beans in pot, cover with 1 quart water and soak overnight.
	+	- Drain, add 1 quart water and baking soda and bring to boil. Simmer gently until beans are tender, about 1 hour.
	+	- Drain cooked beans reserving 1/4 cup cooking water.
	+	- Combine bean water and lemon juice in small bowl or measuring cup. Whisk together tahini and olive oil in another small bowl.
	+	- Process chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 sec. Scrape down bowl with rubber spatula. With machine running add lemon juice/water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 min. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 sec., scraping down bowl as needed.
	+	- Transfer to serving bowl, sprinkle paprika and cilantro over surface, cover with plastic wrap and let stand until flavors meld, at least 30 min. Drizzle with olive oil and serve.
	+	\\
	+	Quick Hummus
	+	- Substitute 1 - 14 oz. can of chickpeas and tap water in basic recipe.
	+	\\
	+	Roasted Red Pepper Hummus
	+	- Omit water and cumin from basic recipe.
	+	- Add 1/4 cup jarred roasted red peppers that have been rinsed and dried thoroughly with paper towels to food processor.
	+	- Garnish with 2 Tbsp toasted sliced almonds, 2 tsp chopped fresh parsley and olive oil
	+	\\
	+	Hummus with Smoked Paprika
	+	- Substitute 1 tsp smoked paprika for cumin.
	+	- Omit cilantro or parsley. Garnish with 1 Tbsp thinly sliced scallion greens, 2 Tbsp toasted pine nuts, and olive oil.
	+	\\
	+	Artichoke-Lemon Hummus
	+	- Increase lemon juice to 4 Tbsp and omit cumin.
	+	- Rinse and pat dry 1 cup drained canned artichoke hearts packed in water. Chop 1/4 cup artichoke hearts and set aside for garnish. Add remaining 3/4 cup and 1/4 tsp grated lemon zest to food processor.
	+	- Garnish with reserved artichokes, 2 tsp chopped fresh parsley or mint and olive oil.
	+	\\
	+	Serves: 8 Total cook time: overnight soak + 1 hour
	+	Source: May/June 2008
	+	\\
	+	\\
	+	{{tag>food vegetarian side}}

indianspicedricewithlentils

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:17 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Indian Spiced Rice with Lentils ======
	+
	+	*1 cup dried lentils
	+	*1 cup basmati rice
	+	*2 tsp vegetable oil
	+	*2 1" pieces of cinnamon stick
	+	*2 whole cloves
	+	*1 tsp cumin seeds
	+	*3 garlic cloves - finely chopped
	+	*2 tsp fresh ginger - chopped
	+	*4 1/3 cup water
	+	*2 tsp salt
	+	*1 tsp sugar
	+	*1/4 tsp turmeric
	+	*1/4 cup chopped fresh cilantro
	+	*1 1/2 Tbsp fresh lime juice
	+	\\
	+	- Rinse lentils, drain, place in small bowl. Rinse rice, drain, place in another small bowl.
	+	- Heat oil in large heavy saucepan over med-high heat. Add cinnamon, cloves, and cumin: saute about 2 min. Add garlic and ginger: saute about 30sec.
	+	- Add water, salt, sugar, turmeric; bring to boil. Reduce heat and add lentils and cook 8 min. Increase heat to high, add rice, boil 5 min.
	+	- Reduce heat, cover and simmer until lentils and rice are tender and liquid is absorbed, about 8 min longer.
	+	- Remove from heat, let stand covered 5 min. Remove cinnamon sticks and cloves. Mix in cilantro and lime juice.
	+
	+	\\
	+	Serves: 6
	+	\\
	+	\\
	+	{{tag>food vegetarian side vegan}}
	+

insideoutchicken

anonymous@undisclosed.example.com (Anonymous) — Thu, 14 Jan 2016 04:21:15 +0000

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	+
	+
	+	====== Inside Out Stuffed Chicken ======
	+
	+	*6 Tbsp unsalted butter
	+	*1 large onion - thinly sliced
	+	*3 celery stalks - thinly sliced crosswise
	+	*3 garlic cloves - minced
	+	*coarse salt and freshly ground pepper
	+	*1 lb cremini or white button mushrooms - sliced
	+	*6 cups day-old rustic-bread cubes 1" (alt:7-8 oz stuffing mix)
	+	*3/4 cup chicken stock
	+	*2 Tbsp lemon juice
	+	*1 Tbsp finely chopped fresh sage
	+	*1 whole chicken about 4 1/2 lb
	+	\\
	+	- Preheat oven to 450 deg. Melt 2 Tbsp butter in large ovenproof skillet. Cook onion, celery, and garlic until translucent, 3-5 min. Season with salt. Remove from skillet. Working in 2 batches, cook mushrooms in 2 Tbsp butter. Add to onion mixture.
	+	- Stir in bread, stock, juice, and sage. Season with salt and pepper. Return to skillet.
	+	- Pat skin of chicken dry and oil. Place chicken back side up on stuffing. Roast 30 min., turn chicken over and rotate pan. Cook until thickest part of breast reaches 160 deg and thickest part of thigh reaches 175 deg, about 40 min more.
	+	- Tent and rest for 20 min prior to carving.
	+	- Alternative: Place stuffing and chicken in 9x13 baking pan.
	+
	+
	+	\\
	+	Serves: 4 Total cook time: 1hr 40min plus 20 min. rest
	+	Source: Martha Stewart
	+	\\
	+	\\
	+	{{tag>food meat maincourse}}
	+

jambalaya

anonymous@undisclosed.example.com (Anonymous) — Sun, 10 Nov 2013 00:44:11 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Jambalaya ======
	+
	+	*1/8 cup vegetable oil
	+	*1 chicken whole fryer w/o skin, or 4 breasts and 3 thighs
	+	*2lb sausage - low fat hot or smoked or Kielbasa
	+	*5 cups onion minced - 4 medium
	+	*2 1/2 cups green pepper diced - 2 large
	+	*2 1/2 cups celery diced - 5 stalks
	+	*6 medium garlic cloves crushed
	+	*9 cups chicken broth low fat - 72 oz or 6 - 14 1/2 oz cans
	+	*3 1/2 cups V8 juice
	+	*6 medium bay leaves
	+	*2 tsp salt
	+	*2 tsp ground thyme
	+	*2 tsp Cayenne pepper
	+	*2 tsp Cajun seasoning
	+	*1/4 cup Paprika
	+	*32oz package white long-grain rice uncooked
	+	*2 cups green onions chopped
	+	\\
	+	- Bone and cut chicken into pieces. In 12 qut pot brown chicken in oil. Add sasauge and brown. Optional boil chicken in water, remove meat when cooked, and utilize cooking water with broth.
	+	- Remove meat and saute onions, garlic, celery, and green peppers. Return meat to pot
	+	- Add liquid and seasoning and bring to boil.
	+	- Add rice and return to boil. Reduce heat, cover, and simmer. After 10 min turn rice from top to bottom. Simmer for total of 30 min. Heat must be low enough to not burn bottom.
	+	- Alternative Preparation: Prepare up to addition of rice. Reheat to simmer and add rice to complete. Allows advanced prep without sticking.
	+	- Add additional liquid as required during heating - necessary to prevent sticking on bottom
	+	- Just prior to serving add green onions and precooked shrimp if desired. (raw shrimp requires 10 min cooking)
	+
	+
	+	\\
	+	Serves: 24 or more, use 12 qut pot (completely fills 8 qt pot)
	+	\\
	+	\\
	+	{{tag>food meat maincourse}}
	+

jambalayasmall

anonymous@undisclosed.example.com (Anonymous) — Tue, 04 Dec 2018 01:15:58 +0000

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	+
	+
	+	====== Jambalaya - Small ======
	+
	+	*2 Tbsp vegetable oil
	+	*1 chicken whole fryer w/o skin, or 2 breasts and 1 thigh
	+	*1 lb sausage - low fat hot or smoked or Kielbasa
	+	*3 cups onion minced - 4 medium
	+	*1 1/2 cups green pepper diced - 2 med
	+	*1 1/2 cups celery diced - 3 stalks
	+	*3 medium garlic cloves crushed
	+	*2 - 14.5 oz cans chicken broth low fat
	+	*2 cups V8 juice
	+	*3 medium bay leaves
	+	*1 tsp salt
	+	*1 tsp ground thyme
	+	*1 tsp Cayenne pepper
	+	*1 tsp Cajun seasoning
	+	*2 Tbsp Paprika
	+	*16oz package+1cup white long-grain rice uncooked
	+	*1 cups green onions chopped
	+	\\
	+	- Bone and cut chicken into pieces. In 8 qut pot brown chicken in oil. Add sausage and brown. Optional boil chicken in water, remove meat when cooked, and utilize cooking water with broth.
	+	- Remove meat and saute onions, garlic, celery, and green peppers. Return meat to pot
	+	- Add liquid and seasoning and bring to boil.
	+	- Add rice and return to boil. Reduce heat, cover, and simmer. After 10 min turn rice from top to bottom. Simmer for total of 30 min. Heat must be low enough to not burn bottom.
	+	- Alternative Preparation: Prepare up to addition of rice. Reheat to simmer and add rice to complete. Allows advanced prep without sticking.
	+	- Add additional liquid as required during heating - necessary to prevent sticking on bottom
	+	- Just prior to serving add green onions and precooked shrimp if desired. (raw shrimp requires 10 min cooking)
	+
	+
	+	\\
	+	Serves: 12 or more
	+	\\
	+	\\
	+	{{tag>food meat maincourse}}
	+

juliachildturkey

anonymous@undisclosed.example.com (Anonymous) — Fri, 15 Nov 2019 16:03:23 +0000

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	+	====== Julia Child Roast Turkey ======
	+	Turkey
	+	* 1 - 13-19 lb turkey
	+	* 1 tsp fresh sage
	+	* 1 tsp table salt
	+	* 1/2 tsp pepper
	+	* wooden skewers
	+	Basic Brine
	+	* 6 quarts water - dissolve ingredients in 2 cups hot water, add cold water to total
	+	* 1 1/2 cups kosher salt or 3/4 cup table salt (9% salt by weight)
	+	\\
	+	Savory Walnut Stuffing (Parade Magazine)
	+	* 1/4lb (1 stick) cup butter or margarine
	+	* 1 1/2 Tbsp ground sage leaves
	+	* 1 Tbsp ground thyme or thyme leaves
	+	* 4 cup (10 med stalks) thinly sliced celery
	+	* 2 cup chopped onion
	+	* 2 chicken or vegetable bullion cube
	+	* 1/4 cup boiling water
	+	* 1/2 tsp ground black pepper
	+	* 1/2 cup grated Parmesan cheese
	+	* 1/2 cup chopped parsley
	+	* 2 cup coarsely chopped walnuts
	+	* 1 1/2 lb hearty white bread - cut into 1/2" cubes
	+	* 2 eggs - beaten (optional for added binding)
	+	Julia Child Stuffing (alternative)
	+	* 1 1/2 lb hearty white bread - cut into 1/2" cubes
	+	* 1 Tbsp veg oil
	+	* 3 Tbsp unsalted butter
	+	* 1 Tbsp ground thyme or thyme leaves
	+	* 6 celery ribs - minced
	+	* 3 onions - chopped fine
	+	* 1 cup dried cranberries
	+	* 4 eggs - beaten
	+	\\
	+
	+
	+	- Thaw turkey (16lb-4 days fridge) and remove the turkey's neck and giblets. Cook neck and giblet and use juice for gravy.
	+	- With the turkey breast side up, use boning knife to cut through skin around leg quarter where it attaches to breast. Bend leg back to pop leg bone out of socket. Stand bird on butt and from backside cut off meat along backbone getting as much meat as possible, until encounter joint. Cut through joint to separate leg quarter and cut through remaining meat getting as much off back as possible, including the oyster. For each leg quarter place skin side down and using tip of knife cut along sides of thighbone to expose bone, then slide knife under bone to free meat. Without severing skin, cut joint between thigh and leg and remove thighbone. Reserve thighbones for gravy.
	+	- Rub interior of each thigh with 1/2 tsp sage. 1/2 tsp salt. and 1/4 tsp pepper. Truss each thigh closed using wooden skewers and crisscross tie close with kitchen twine. Place on plate or in container and refrigerate while breast brines.
	+	- Starting at rear use kitchen shears to cut along line of fat where breast meets back. Cut until bone encountered, bend back to pop shoulder joint out of socket, and cut back from breast. Reserve back for gravy. Trim excess neck skin from breast. Submerge breast in brine in large soup pot (12 qut) or container and refrigerate. Brine for 12-14 hours. When brining is complete wash the breast well under cold water. Bend the wings so the final segment is tucked between the rest of the wing and breast and is pointing down towards back. The breast may be brined the day prior to cooking and stored dry. If brining the same day remove breast 2 hours prior to start of cooking..
	+	- Heat oven to to 300 deg and spread bread cubes on 2 rimmed baking sheets and bake until mostly dry and very lightly browned, 25-30 min. stirring occasionally during baking.
	+	- 75 min. before roasting make stuffing: In large skillet heat butter until melted. Add sage, thyme, celery, and onion, saute 5-7 min. Add bullion cube and water, stirring to dissolve. Stir in salt, pepper, Parmesan cheese and parsley. In large bowl combine walnuts and bread cubes. Stir in herb-celery mixture. If using eggs stir in.
	+	- Preheat the oven to 425 deg. Brush skin side of breast with 2 tsp oil and then place breast skin side down in skillet used for stuffing after wiping clean with paper towel. Roast for 30 min.
	+	- Transfer stuffing to 16"x13" roasting pan and pat into level rectangle.
	+	- Remove breast from skillet using spatula to free skin from surface and aided with bunched paper towels to avoid burning hand. Flip and place over stuffing at one end of the pan. Arrange leg quarter with skin side up in remainder of pan with thick part to outside and lower legs crossed in center. Brush legs with 1 tsp oil. Tuck any large exposed sections of stuffing under the bird. Transfer pan to oven and cook for 30 min at 425 deg.
	+	- Lower heat to 350 deg and cook until breast reaches 160-165 deg and thick part of thigh reaches 175-180 deg. For 17 lb turkey this required an additional 1:00-1:20 for a total cook time of 2:00 - 2:10. Check multiple locations, lowest temp at thickest part. For mixed temps remove undone to separate pan and cook more.
	+	- Allow cooked bird to rest for at least 30 min. prior to carving. While turkey is resting use spatula to loosen and stir stuffing. Return to off oven to keep warm.
	+	- For serving the upper thighs can be sliced into 1/2" thick rings. Place stuffing in center of large platter and arrange dark and light meat at the ends.
	+	\\
	+	Timing:
	+	* thawing - 4 days in refrigerator for 16 lb turkey. 5 days for ice free interior.
	+	* brining - 12-14 hr. - may be done day prior to cooking
	+	* total prep time - 1 1/4hr (turkey wash & dry + stuffing)
	+	* 17lb total cook time - 1:50 - 2:20 (30 min breast 425deg +30 min 425deg + 1:00-1:20 350deg)
	+	* 19lb total cook time - 2 hr 10 min. (1:50 breast - 2:10 thighs)
	+	* 30 min rest prior to carving
	+	\\
	+	\\
	+	{{tag>food meat}}
	+

kaleandspinachbake

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:19 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Kale and Spinach Bake ======
	+
	+	Preheat oven to 350F
	+
	+	*1 Tbsp olive oil
	+	*1 cup finely chopped onion
	+	*2 garlic cloves, minced
	+	*1/2 lb fresh kale
	+	*1 1/2 lb fresh spinach
	+	*1 cooking spray
	+	*3 med potatoes, peeled and diced
	+	*3/4 cup plain low-fat yogurt
	+	*1/4 cup grated Parmesan cheese
	+	*3 Tbsp all-purpose flour
	+	*1/8 tsp salt
	+	*1/4 tsp ground nutmeg
	+	*1/4 tsp ground pepper
	+	*16 oz 1% low fat cottage cheese
	+	*2 large eggs
	+	*1 large egg white
	+	*1 1/2 Tbsp grated Parmesan cheese
	+	*3 Tbsp sunflower seeds
	+	\\
	+	- Heat oil in Dutch oven over med. heat. Add onion, garlic; saute 3 min. Add kale and spinach, stirring well. Reduce heat to med-low; cover and cook 20 min or until greens are wilted, stirring occasionally. Remove from heat and spoon into a 2-qut baking dish coated with cooking spray.
	+	- Heat olive oil in Dutch oven and partially cook potatoes.
	+	- Preheat oven to 350deg F.
	+	- Place yogurt through egg white in food processor; process until smooth. Add potatoes to mixture and pour over greens in baking dish, stirring gently. Sprinkle with Parmesan cheese and sunflower seeds.
	+	- Bake uncovered, at 350deg for 40 min.
	+
	+	\\
	+	\\
	+	{{tag>food vegetarian maincourse}}
	+
	+

keylimebars

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:20 +0000

2026/04/22 06:24	current
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	+	====== Key Lime Bars ======

	+
	+	If you cannot find fresh Key limes, use regular (Persian) limes. Do not use bottled lime juice. Grate the zest from the limes before juicing them, avoiding the bitter white pith that lies just beneath the outermost skin. The optional coconut garnish adds textural interest and tames the lime flavor for those who find it too intense. The recipe can be doubled and baked in a 13- by 9-inch baking pan; you will need a double layer of extra-wide foil for the pan (each sheet about 20 inches in length) and should increase the baking times by a minute or two.
	+
	+	===== Crust =====
	+	* 5 ounces animal crackers
	+	* 3 tablespoons packed brown sugar (light or dark)
	+	* Pinch table salt
	+	* 4 tablespoons unsalted butter , melted and cooled slightly
	+
	+	===== Filling =====
	+	* 2 ounces cream cheese , room temperature
	+	* 1 tablespoon grated lime zest , minced
	+	* Pinch table salt
	+	* 1 (14-ounce) can sweetened condensed milk
	+	* 1 egg yolk
	+	* 1/2 cup fresh lime juice , either Key lime or regular
	+	* Garnish (optional)
	+	* 3/4 cup sweetened shredded coconut , toasted until golden and crisp
	+
	+
	+	\\
	+	- Adjust oven rack to middle position and heat oven to 325 degrees. Cut about 12-inch length extra-wide heavy-duty foil; fold cut edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.
	+	- TO MAKE THE CRUST: In workbowl of food processor, pulse animal crackers until broken down, about ten 1-second pulses; process crumbs until evenly fine, about 10 seconds (you should have about 1 1/4 cups crumbs). Add brown sugar and salt; process to combine, ten to twelve 1-second pulses (if large sugar lumps remain, break them apart with fingers). Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1-second pulses. Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18 to 20 minutes. Cool on wire rack while making filling. Do not turn off oven.
	+	- TO MAKE THE FILLING: While crust cools, in medium bowl, stir cream cheese, zest, and salt with rubber spatula until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add lime juice and whisk gently until incorporated (mixture will thicken slightly).
	+	- TO ASSEMBLE AND BAKE: Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15 to 20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours.
	+	- Loosen edges with paring knife and lift bars from baking pan using foil extensions; cut bars into 16 squares. Sprinkle with toasted coconut, if using, and serve. (Leftovers can be refrigerated up to 2 days; crust will soften slightly. Let bars stand at room temperature about 15 minutes before serving.)
	+
	+	\\
	+	Source: Cooks Illustrated - July 2006
	+	\\
	+	{{tag>dessert}}

keylimepie

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:21 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Key Lime Pie ======
	+
	+	Lime Filling
	+	*4 tsp grated zest plus 1/2 cup strained juice from 3 to 4 limes
	+	*4 large egg yolks
	+	*1 14-ounce can sweetened condensed milk
	+
	+	Graham Cracker Crust
	+	*11 full graham crackers - processed to fine crumbs (1 1/4 cups)
	+	*3 Tbsp granulated sugar
	+	*5 Tbsp unsalted butter - melted
	+
	+	Coconut flakes topping - Optional
	+	* 1/4 cup coconut flakes - lightly toasted
	+
	+	Whipped Cream Topping - Optional
	+	*3/4 cup heavy cream
	+	*1/4 cup confectioners' sugar
	+	*1/2 lime - sliced paper thin and dipped in sugar (optional)
	+
	+	\\
	+
	+	- Filling - Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken.
	+	- Crust - Adjust oven rack to center position and heat oven to 325F. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended.
	+	- Pour crust mixture into 9 inch pie pan; press crumbs over bottom and up sides of pan to form even crust.
	+	- Bake crust until lightly browned and fragrant; about 15 min.
	+	- Pie - Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 min.
	+	- Put pie on wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. Can be covered with lightly oiled or oil sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.
	+	- Optional coconut topping - sprinkle toasted coconut over pie.
	+	- Optional whipped cream topping - Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioers' sugar 1 Tbsp at a time , continue whipping to just-stiff peaks. Spread evenly over pie with rubber spatula or decoratively pipe. Garnish with optional sugared lime slices and serve.
	+
	+	\\
	+	Serves: 8 Total cook time: crust 15min + pie 17min + 3 hr min set
	+	Source: Cook's Illustrated March/April 1997
	+	\\
	+	\\
	+	{{tag>food dessert}}
	+

kielbasagrilledcabbage

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:22 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Kielbasa Grilled Cabbage ======
	+
	+	* 1 medium size head of cabbage
	+	* 3 Tbsp unsalted butter
	+	* 1 medium onion - finely chopped
	+	* 2 cloves garlic - minced
	+	* 16 oz. kielbasa cut into 1/4" dice
	+	* 1/4 cup barbecue sauce
	+	* kosher salt
	+	* ground black pepper
	+	* 2 cups wood chips (preferably hickory or pecan) soaked for 1 hour and then drained
	+
	+	\\
	+
	+	- Crumple a 12" long piece of aluminum foil and shape it into a ring about 3" in diameter. Use this ring to hold cabbage upright when stuffing and cooking.
	+	- Cut out the core at about a 3" dia to form a pocket for stuffing the kielbasa and onions. Enlarge the original cone to a more cylindrical shape to hold more stuffing. Prop the cabbage on the ring with the cavity facing up.
	+	- Melt 2 1/2 Tbsp of butter in skillet. Brush a little melted butter (about 1/2 Tbsp) over the outside of the cabbage. Add the onion, garlic, and kielbasa to the skillet and cook until lightly browned, about 5 min. Spoon as much kielbasa mixture as possible into the cavity. Pour the barbecue sauce on top and top with the remaining 1/2 Tbsp of butter. Season the outside of the cabbage with salt and pepper. Add the cored out cabbage and a small amount of water to the remaining kielbasa and cook until the cabbage is soft. Heat with barbecue sauce and serve with the grilled cabbage.
	+	- Set up the grill for indirect grilling. Place a large drip pan (old pie pan works well) in the center of the grill with the coals ringing the outside. With the grill preheated toss all the wood chips on the coals. Place the cabbage on the aluminum foil ring in the center of the hot grate and cover the grill.
	+	- After 1 hour if required add additional coals to maintain the heat. Cook for approximately 1 1/2 hours or until the cabbage is very tender and easily pierced with skewer. To serve peel off any dried out leaves from the outside and cut into wedges.
	+
	+	\\
	+	\\
	+	{{tag>food meat maincourse}}
	+

kingranchbeancasserole

anonymous@undisclosed.example.com (Anonymous) — Wed, 25 Apr 2012 23:43:49 +0000

2026/04/22 06:24	current
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	+	======King Ranch Bean Casserole ======

	+	*15 oz. can beans - rinsed and drained (small black or red)
	+	*3/4 cup chopped green bell pepper (approx 1/2 large pepper)
	+	*3/4 cup chopped red bell pepper (approx 1/2 large pepper)
	+	*1 1/2 cup corn - frozen, fresh or canned
	+	*2 cloves garlic - minced
	+	*2 tsp chili powder - divided
	+	*1/2 tsp ground cumin
	+	*1/2 cup chopped cilantro (optional)
	+	*15 oz. vegetable broth
	+	*3 Tbsp flour
	+	*1/4 cup reduced fat sour cream or plain yogurt
	+	*1/2 tsp salt - to taste
	+	*10-14 - 6" tortillas - corn or flour
	+	*15 oz. diced tomatoes with green chilies - drained (diced tomatoes w.o. chilies for less kick)
	+	*4 oz. shredded reduced fat cheddar cheese
	+	*paprika garnish
	+	\\
	+	- In bowl combine beans, peppers, corn, garlic, 1 tsp chili powder, cumin, and cilantro if using. Set aside
	+	- In small sauce pan combine broth and flour. Cook over medium heat, whisking frequently. until sauce thickens and coats back of spoon. Remove from heat and whisk in sour cream or yogurt, remaining 1 tsp chili powder and 1/2 tsp salt or to taste.
	+	- In lightly oiled 2-qt. ovenproof casserole (round works well) layer tortillas, bean mixture, and tomatoes. Alternate layers starting and finishing with tortillas. Pour sauce over casserole and bake in 375 deg oven for 30 min.
	+	- Sprinkle with cheese, sprinkle with paprika. Bake until hot and bubbly, about 20 min.
	+	\\
	+	Serves: 6 Total cook time: 50 min.
	+	Source: Michelle e-mail 1997
	+	\\
	+	\\
	+	{{tag>food maincourse vegetarian}}

koreanbraisedshortribstew

anonymous@undisclosed.example.com (Anonymous) — Sat, 14 Dec 2013 02:52:43 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+	====== Korean Braised Short Rib Stew ======
	+	* 4 lb short ribs
	+	* 1 bunch scallions - trim and rough chop
	+	* 1 1/2 cup soy sauce
	+	* 1 onion - rough chop
	+	* 1/2 cup garlic cloves peeled (approx. 2 head)
	+	* 1/2 cup sugar
	+	* 1/2 cup mirin
	+	* 1/2 cup orange juice
	+	* 1/2 cup apple juice
	+	* 1/2 lb shitake mushrooms - stems reserved, halved or quartered
	+	* 1 cup peeled chestnuts - jarred or boiled/roasted shelled
	+	* 1 cup taro (about 3" piece) - peeled and cut into chunks (optional)
	+	* 2-3 carrots - peeled and cut into chunks
	+	* 1 cup butternut squash - peeled and cut into chunks (1/2 squash)
	+	* 2 med sweet potatoes - peeled and cut into chunks
	+	* 3 potatoes - peeled and cut into chunks
	+	* 1 loaf bread
	+
	+
	+	\\
	+	- Put short ribs into a bowl, cover with water. Drain, and discard water. Repeat twice. Remove from bowl and score across the top in diagonal slashes. Return to the bowl, and rinse again. Dry.
	+	- In blender or food processor, combine the scallions, soy sauce, ginger, onion, garlic, sugar, mirin, orange juice and apple juice, then pulse to puree. Add a little water if needed to combine.
	+	- Put the pureed sauce in a large pot or Dutch oven with cover. Add 3 cups of water and stir to combine. Bring to boil, add the ribs and 1 potato, and simmer with the pot covered.
	+	- Cook the ribs for 2 1/2 hr over low heat. Add the vegetables, replace the cover and simmer for another 30 min. until the vegetables are tender.
	+	- Serve with rice in bowls. Serve bread on side to sop juice.
	+
	+
	+	\\
	+	Serves: 6-8 Total cook time: 3 1/4 hours.
	+	Source: NYT 11/03/2013
	+
	+
	+	\\
	+	\\
	+	{{tag>food,maincourse,meat }}

kukkakaalilaatikko

anonymous@undisclosed.example.com (Anonymous) — Fri, 23 Mar 2012 01:06:32 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+	====== Kukkakaalilaatikko ======
	+	* 1 cup beer - 1 hr standing
	+	* 3 cups cubed rye bread
	+	* 1 head cauliflower - cut into bite-sized florets
	+	* 2 Tbsp butter
	+	* 1 tsp caraway seeds
	+	* 8 oz. (3 cups) extra-sharp cheddar cheese - grated
	+	* 4 eggs
	+	* 1 tsp dry mustard
	+	* 1/2 tsp ground coriander
	+	* fresh ground black pepper
	+
	+	\\
	+	- At least 1 hr before cooking, pour the beer into a shallow bowl until it becomes flat.
	+	- Dry the bread cubes on a baking sheet in a 300 deg oven until they are crisp but not browned, about 15-20 min.
	+	- Saute the cauliflower in the butter with the carraway seeds until just barely tender.
	+	- Combine the bread cubes and cauliflower with grated cheese.
	+	- Spread the mixture into buttered 3-qt casserole dish.
	+	- Mix the eggs, mustard, coriander, and black pepper together with the flat beer. Pour the mixture into the casserole dish.
	+	- Bake at 350 deg. for 35-45 min. until puffed and golden.
	+
	+	\\
	+	Serves: 8 Total cook time: 45 min.
	+	Source: food.com/recipe
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food,side }}

latinochickenandrice

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:24 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Latino Chicken and Rice ======
	+
	+	* 6 med garlic cloves - minced (2 Tbsp)
	+	* 1 tsp salt
	+	* 1 tsp dried oregano
	+	* 1 Tbsp distilled white vinegar
	+	* 1/2 tsp black pepper
	+	* 8 bone-in skin-on chicken thighs (3 1/2 - 4 lb)
	+	* 1 Tbsp olive oil
	+	* 1 medium onion - chopped fine
	+	* 1 green pepper - chopped fine
	+	* 1/4 tsp red pepper flakes
	+	* 2 Tbsp fresh cilantro - chopped
	+	* 8oz can tomato sauce
	+	* 14.5 oz can low-sodium chicken broth
	+	* 1/2 cup water
	+	* 3 cups medium grain rice
	+	* 1 cup green manzanilla olives (Spanish olives) - pitted and halved
	+	* 1 Tbsp capers
	+	* 3/4 tsp salt
	+	* 1 Tbsp olive oil
	+	* 2 Tbsp fresh cilantro - chopped
	+	* 2 tsp distilled white vinegar
	+	* 1/2 cup jarred pimentos - cut into 2 x 1/4 strips (optional)
	+	* lemon wedges (optional)
	+
	+	\\
	+
	+	- In large bowl mix garlic and salt with rubber spatula. Add oregano, vinegar, black pepper and stir to combine. Place chicken in bowl with marinade and coat evenly. Set aside for 15 min.
	+	- Heat olive oil in Dutch oven over medium heat and heat until shimmering. Add onion, green pepper, and red pepper flakes. Cook, stirring occasionally, until vegetables begin to soften 4-8 min. Add cilantro and stir to combine. Push vegetables to side and put thighs, skin side down in center in single layer. Cook wihtout moving chicken until outer layer of meat becomes opaque, 2-4 min. (If chicken meat browns, lower heat.) Flip chicken and cook on second side until opaque, 2-4 min. Add tomato sauce, broth, and water and stir to combine and loosen bottom. Bring to simmer, cover, and simmer for 20 min.
	+	- Heat oven to 350 deg while chicken simmering.
	+	- Add rice, olives, capers, and salt. Bring to simmer and place pot in oven.
	+	- Cook in oven for 10 min. Remove pot from oven, stir rice from bottom to top, place back in oven. Cook in oven for 10 min., stir rice from top to bottom and add 1/2 cup of additional water if rice dry and bottom starting to burn. Cook for final 10 min period. (Total of 3 x 10 min in oven)
	+	- Remove chicken from pot, replace cover and set aside. Remove skin from chicken, using 2 spoons pull meat off bones. Use fingers to remove final meat from bones and to discard fat and veins.
	+	- Place meat in large bowl and add final olive oil, cilantro, white vinegar, and pimentos (optional). Place chicken on top of rice, cover, and let stand until chicken warmed through, about 5 minutes.
	+	- Serve with lemon wedges. (optional)
	+
	+	\\
	+	Serves: 8 Total marinade/cook time: 90 min.
	+	Source: Cook's Illustrated Sept/Oct 2006
	+	\\
	+	\\
	+	{{tag>food meat maincourse}}
	+

leftoverfriedricewithvegetableandmeat

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:24 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Leftover Fried Rice with Vegetable & Meat ======
	+
	+	*1 Tbsp peanut oil
	+	*1/2 cup chopped onion
	+	*1/2 cup sliced mushrooms
	+	*1 cup diced zucchini or yellow summer squash
	+	*1 cup chopped leftover cooked chicken or pork
	+	*1 1/2 cup frozen peas
	+	*1 1/2 Tbsp oyster sauce
	+	*4 cup cold cooked rice - brown or white
	+	*2 eggs beaten
	+	*1 Tbsp soy sauce
	+	*1 tsp sesame oil
	+	\\
	+	- Heat wok or heavy skillet over high flame. Add peanut oil and heat until shimmering, but not smoking. Add onion and mushroom; stir fry 30 seconds.
	+	- Add chopped cooked chicken, add peas and cook until just heated through, about 1 minute. Stir in oyster sauce, add rice and stir to heat through, about 1 minute.
	+	- Make a well in the middle of the rice mixture. Mix eggs and soy sauce and pour into cleared center. Cook and stir eggs, incorporating the rice a small amount at a time. By the time all the rice is mixed in the eggs should be cooked. Sprinkle with sesame oil and toss well. Serve immediately.
	+
	+	\\
	+	Serves: 4 Total Cook Time: 5 min.
	+	Source: Free Press 7/6/2002
	+	Nutrition: 404 cal, 22g protein, 58g carbo, 5g fiber, 9g fat, 133mg cholesterol, 489mg sodium
	+	\\
	+	\\
	+	{{tag>food meat maincourse}}
	+

leftoverturkeysoup

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:25 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Leftover Turkey Soup ======
	+
	+	*1 Turkey carcass
	+	*2 bay leaves
	+	*1/4 tsp salt
	+	*1/4 tsp pepper
	+	*1 1/2 cup barley
	+	*5 potatoes, diced
	+	*2 carrots, diced
	+	*2 stalks celery, diced
	+	*1 28 oz can stewed tomatoes
	+	*2 tsp basil
	+	*1 medium onion, diced
	+	*4 chicken bouillon cubes
	+	*1 15 oz. can or frozen corn
	+	*8 oz. mushrooms, sliced
	+	*1 tsp parsley
	+
	+	\\
	+	- Put turkey carcass, bay leaves, salt and pepper in large pot and cover with water. Cook until meat falls away from the bones (about 45 min.)
	+	- Remove carcass, let cool, remove meat from bones, dice and set aside.
	+	- Skim fat off soup. Add barley, potatoes, carrots, celery, stewed tomatoes, basil, onion and bouillon. Cook over medium heat for 45 min.
	+	- Add corn, diced turkey, and mushrooms and cook for 15 minutes.
	+	- Serve or refrigerate and serve later. Garnish with parsley
	+
	+	\\
	+	\\
	+	{{tag>food meat soup}}
	+

lemonbarswitholiveoil

anonymous@undisclosed.example.com (Anonymous) — Sun, 12 Apr 2015 21:35:54 +0000

2026/04/22 06:24	current
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	+
	+	====== Lemon Bars with Olive Oil and Sea Salt ======
	+
	+	====Crust====
	+	*1 1/4 cup (155g) all-purpose flour
	+	*1/4 cup (50g) granulated sugar
	+	*3 Tbsp (25g) confectioners' sugar
	+	*1 tsp finely grated lemon zest
	+	*1/4 tsp fine sea salt
	+	*10 Tbsp cold unsalted butter - cut into cubes
	+
	+	====Curd====
	+	*4 lemons - 1/2 Tbsp zest + 3/4 cup juice
	+	*1 1/2 cups (300g) granulated sugar
	+	*2 large eggs + 3 egg yolks
	+	*1 1/2 tsp cornstarch
	+	*pinch fine sea salt
	+	*4 Tbsp unsalted butter (14 Tbsp total crust+curd)
	+	*1/4 extra virgin olive oil - fruity
	+	*Confectioners' sugar plus flaky sea salt for sprinkling
	+	\\
	+	- Heat oven to 325 deg. Line 9"x9" baking pan with parchment paper having enough overhang to use as handles to lift out of pan
	+	- Pulse together the flour, sugar, lemon zest, and salt in a food processor or whisk together in a large bowl. Add butter and pulse or use a pastry cutter or two knives to combine into a crumbly dough. Press dough into prepared pan and bake until shortbread is pale golden all over, approx 30 min.
	+	- While shortbread is baking, prepare the lemon curd: Grate 1/2 Tbsp zest from lemons and set aside. Squeeze lemons to yield 3/4 cup juice.
	+	- In a small saucepan whisk together lemon juice, sugar, eggs and yolks, cornstarch and fine sea salt and heat until boiling and then boil for 1 min. until thickened. Mixture must come to boil for the cornstarch to activate. Remove from heat and strain into a bowl. Whisk in butter, olive oil and lemon zest.
	+	- When the shortbread is ready, take it out of the oven and pour the lemon curd on top. Return pan to the oven and bake until topping is just set, 10-15 min. more. Allow to cool to room temp., then refrigerate until cold before cutting into bars. Sprinkle with confectioners' sugar and sea salt just before serving.
	+
	+
	+	\\
	+	Serves: 24 bars Total cook time: 45 min.
	+	Source: NYT Recipe app - Melissa Clark
	+	\\
	+	\\
	+	{{tag>food dessert}}
	+

lemoncheesecakelarge

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:27 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Lemon Cheesecake Large - 10 inch ======
	+	Cookie-Crumb Crust
	+	*6 1/4 oz. Barnum Animals Crackers (3 boxes) or Social Tea Biscuits
	+	*3Tbsp+2tsp sugar
	+	*5 Tbsp butter
	+	Filling
	+	*1 1/2 cups sugar
	+	*1Tbsp+1tsp grated lemon zest
	+	*1/4cup+1Tbsp lemon juice - approx 2 lemons
	+	*30 oz. cream cheese - 1 in. chunks at room temp for 30-45 min.
	+	*5 large eggs - room temp
	+	*2 1/2 tsp vanilla extract
	+	*1/4 tsp salt
	+	*1/2cup+2Tbsp heavy cream
	+	Lemon Curd
	+	*1/3cup+1Tbsp+1tsp lemon juice - approx 2 lemons
	+	*2 large eggs
	+	*2 egg yolks
	+	*1/2 cup + 2 Tbsp sugar
	+	*2Tbsp+1tsp butter - cut into 1/2 in cubes and chilled
	+	*1Tbsp+1tsp Tbsp heavy cream
	+	*1/4 tsp vanilla extract
	+	*pinch salt
	+	\\
	+	Crust
	+	- Adjust oven rack to lower-middle position and heat oven to 325 deg.
	+	- In food processor large bowl,process cookies to fine, even crumbs, about 30 sec. Add sugar and pulse 2 or 3 times to incorporate. Add warm melted butter in slow, steady stream while pulsing. Pulse until mixture is evenly moistened and resembles wet sand, about 10 1 sec pulses.
	+	- Transfer mixture to 10-inch springform pan,using bottom of glass to press firmly into pan bottom, keeping sides clean. Bake until fragrant and golden brown, 15 to 18 min. Cool on wire rack to room temperature, about 30 min.
	+	- Wrap cooled pan with a layer of 18 inch heavy-duty foil shaped up the sides. Place springform pan in roasting pan.
	+	Filling
	+	- While crust is cooling, process 1/4 cup sugar and lemon zest in food processor small bowl until sugar is yellow and zest is broken down, about 15 sec. scraping down bowl if necessary. Transfer lemon sugar to small bowl, stir in remaining 1 1/4 cup sugar.
	+	- With mixer beat cream cheese on low to break up and sofen slightly , about 5 seconds. With machine running , add sugar mixture in slow steady stream; increase speed to medium and continue to beat until mixture is creamy and smooth, about 3 min., scraping down bowl with rubber spatula as needed.
	+	- With mixer on med-low add eggs 2 at a time; beat until incorporated, about 30 sec, scraping sides and bottom of bowl well after each addition. Add lemon juice, vanilla, and salt and mix until just incororated, about 5 sec. Add heavy cream and mix until just incorporated, about 5 sec. Give batter final scrape, stir with rubber spatula, and pour into prepared springform pan.
	+	- Fill roasting pan with enough hot tap water to come halfway up sides of springform pan. Bake until center jiggles slightly, sides just start to puff, surface is no longer shiny, and instant read thermometer inserted in center of cake registers 150 deg, approx 60 min.
	+	- With cake and water bath remaining in oven, turn off oven and prop open oven door slightly. Allow to cool for 1 hour. Transfer springform pan without foil to wire rack; run small paring knife around inside edge of pan to loosen sides of cake and cool cake to room temperature, about 2 hours.
	+	Lemon Curd
	+	- While cheesecake bakes, heat lemon juice in small nonreactive saucepan over med heat until hot but not boiling.
	+	- Whisk eggs and yolks in medium nonreactive bowl, gradually whisk in sugar. Whisking constantly, slowly pour hot lemon juice into eggs, then return mixture to saucepan and cook over med heat stirring constantly until mixture registers 170 deg on instant read thermometer, about 3 min. The curd should cling to the spoon and leave a slowly filling in trail when scraped on the bottom of the pan. A wide clear trail on the pan bottom indicates over cooking. Immediately remove pan from stove.
	+	- Stir in cold butter until incorporated; stir in cream, vanilla, and salt, then pour curd through fine mesh strainer into small nonreactive bowl. Cover surface of curd directly with plastic wrap, refrigerate until needed.
	+	Final Assembly
	+	- When cheesecake is cool, scrape lemon curd onto cheesecake while still in springform pan. Using offset icing spatula, spread curd evenly over top of cheesecake. Cover pan tightly with foil and refrigerate at least 4 hours up to 24 hours.
	+	- To serve remove sides of springform pan and cut into wedges. Be sure to cut down through crust, which is quite hard, before removing pieces.
	+
	+	\\
	+	Serves: 12-16
	+	Source: Cook's Illustrated May/June 2003
	+	\\
	+	\\
	+	{{tag>food dessert}}
	+

lemonpuddingcakes

anonymous@undisclosed.example.com (Anonymous) — Sat, 03 Feb 2018 16:13:03 +0000

2026/04/22 06:24	current
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	+	====== Lemon Pudding Cakes ======
	+
	+	*1 cup whole milk
	+	*1/2 cup heavy cream
	+	*3 Tbsp grated lemon zest 2-3 lemons
	+	*1/2 cup lemon juice
	+	*3/4 + 1/4 cup sugar
	+	*1/4 cup flour
	+	*1/2 tsp baking powder
	+	*1/8 tsp salt
	+	*2 large eggs separated + 2 large whites
	+	*1/2 tsp vanilla extract
	+
	+
	+	\\
	+	- Preheat oven to 325 deg.
	+	- Bring milk and cream to simmer in med. saucepan. Remove pan from heat, whisk in lemon zest, cover pan, and let stand for 15 min. Meanwhile, fold dish towel in half and place in bottom of large roasting pan. Place six 6 oz. ramekins on top of towel and set aside pan.
	+	- Whisk 3/4 cup sugar, flour, baking powder, and salt in med bowl until combined. Add egg yolks, vanilla, lemon juice and mix. Strain milk mixture through fine mesh strainer into bowl, pressing on lemon zest to extract liquid; discard lemon zest. Whisk until combined. Batter will have consistency of milk.
	+	- In another bowl use mixer to whip egg whites on med-low until foamy, about 1 min. Increase speed to med-high and whip whites to soft, billowy mounds, about 1 min. Gradually add remaining 1/4 cup sugar and whip until glossy, soft peaks form, 1-2 min.
	+	- Whisk 1/4 of whites into batter to lighten. With rubber spatula, gently fold in remaining whites until no clumps or streaks remain. Ladle batter into ramekins (ramekins should be nearly full). Pour enough cold water into pan to come 1/3 way up sides of ramekins. Bake until cake is set and pale golden brown and pudding layer registers 172-175 deg at center, 50-55 min. Temperature is measured 1/4" up from bottom of ramekin.
	+	- Remove pan from oven and let ramekins stand in water bath for 10 min. Transfer ramekins to wire rack and let cool completely. Sprinkle confectioner sugar over top and serve.
	+
	+	\\
	+	Serves: 6 Total cook time: 1hr 20min
	+	Source: America's Test Kitchen
	+	\\
	+	\\
	+	{{tag>food dessert }}
	+

lentilsoupwiththyme

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:28 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Lentil Soup with Thyme ======
	+
	+	*2 Tbsp olive oil
	+	*4 cup onions - chopped
	+	*1 1/2 cup carrots - peeled and chopped
	+	*1/2 cup celery
	+	*1 16 oz pckg lentils
	+	*10 cup vegetable broth
	+	*1/4 cup tomato puree
	+	*4 tsp fresh thyme - chopped
	+	\\
	+	- Heat oil in heavy large pot over med-high heat. Add onions; saute until brown, about 10 min. Add carrots and celery, saute 5 min.
	+	- .Stir in lentils. Add broth, tomato puree and 3 tsp thyme. Bring to boil. Cover, reduce heat, simmer until lentils are tender, stirring occasionally, about 1 hour.
	+	- Puree 2 cups in blender until smooth. Return to pot. Stir in 1 tsp thyme. Season with salt and pepper.
	+
	+	\\
	+	Serves: 8-10
	+	\\
	+	\\
	+	{{tag>food vegetarian soup}}
	+

levainstylepeanutbuttercookies

anonymous@undisclosed.example.com (Anonymous) — Thu, 20 May 2021 16:36:32 +0000

2026/04/22 06:24	current
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	+	====== Levain Style Peanut Butter Cookies ======
	+
	+	{{ :recipe:levainpbcookies.jpg?250\|}}
	+
	+	* 110g cake flour (1c)
	+	* 240g all purpose flour (2c)
	+	* 1t cornstarch
	+	* 1t baking soda
	+	* 1/2t salt
	+	* 1c/8oz/225g/1 block unsalted butter, cut into cubes
	+	* 100g granulated sugar (1/2c)
	+	* 213g light brown sugar (1c)
	+	* 2 eggs, lg
	+	* 2t vanilla extract
	+	* 130g creamy peanut butter (1/2c)
	+	* 1 bag (1 3/4c, 285g, 10oz) peanut butter chips
	+	* 1 bag (1 1/2c, 280g) Reese's Pieces
	+	* 100g dark chocolate chips/chunks (optional)
	+
	+	\\
	+
	+	- Preheat oven to 410°F
	+	- Line 2 baking sheets with parchment paper or silicone liners; set aside.
	+	- Whisk flours, cornstarch, baking soda, and salt in medium bowl and set aside.
	+	- In the bowl of a stand mixer, cream together the cubed butter, brown sugar and granulated sugar with the paddle attachment for 30 seconds on low speed.
	+	- Increase speed to medium and beat for another 30 seconds, then increase to medium-high speed and beat for another 30 seconds until mixture is creamy and smooth.
	+	- Beat in the eggs, one at a time, followed by the vanilla extract and peanut butter, scraping down the sides and bottom of the bowl as needed.
	+	- Add in flour and dry ingredient mixture and mix on low speed until just combined.
	+	- Fold in the peanut butter chips and Reese's Pieces candies by hand until fully incorporated.
	+	- Weigh out 6 oz of cookie dough in a loose, rough textured ball. I like to make my cookie dough balls kind of tall as well. You do not want the dough balls to be smooth and compacted. Place on the baking sheet.
	+	- Repeat with remaining dough balls, staggering on the baking sheet at least 3" apart from one another, and only placing 4 dough balls per baking sheet.
	+	- Bake one baking sheet at a time in the center rack of the oven for 10-13 minutes or until the tops are light golden brown and the exterior is dry and dull looking. Centers will be slightly underdone and gooey; this is okay and the cookies will finish cooking some once removed from the oven.
	+	- Let stand on the baking sheets for at least 30 minutes before serving; the cookies are very delicate and fragile once removed from the oven and need time to set before being moved.
	+
	+
	+	\\
	+	Log
	+	* 5/4/21 - jvv - divided into 10(?) cookies ~6oz ea; 11:30 and 12:00 baking time, try 11:00 and 10:30 next
	+	* 5/19/21 - jvv - divided into 10x 179g cookies; bake 10:30 - OK; try cooling in fridge ~10 min and making higher lump on pan to perfect shape
	+
	+
	+
	+	\\
	+	Serves: X Total cook time: X
	+
	+	Source: https://thedomesticrebel.com/2021/04/28/levain-bakery-style-ultimate-peanut-butter-cookies/
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food cookie dessert }}

linguinewithsquashbaconandgoatcheese

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:28 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Linguine with Squash, Bacon, and Goat Cheese ======
	+
	+	* 6 slices bacon
	+	* butternut squash (2- 3 lb) - peeled, seeded and diced
	+	* 2 clove garlic - minced
	+	* 14 1/2 oz. chicken broth
	+	* 1 tsp koshed salt
	+	* 4 oz. goat cheese - crumbled - divided in half
	+	* 1 lb. linguine - cooked
	+	* 1 Tbsp olive oil
	+	* 1 1/2 tsp freshly ground black pepper
	+	\\
	+	- Cook the bacon in a large skillet over medium heat until crisp, about 5 min. Drain on a paper towel, then break into pieces, set aside. Drain all but 2 Tbsp of the bacon fat from the skillet.
	+	- Add the squash and garlic to the skillet and saute over medium heat for 3 to 5 min. Stir in the broth and salt and bring to boil. Simmer for 5 min to boil off some liquid. Cover and simmer for an additional 10 - 15 min. or until the squash becomes tender. Add 1/2 the goat cheese and stir to combine.
	+	- Add the squash mixture to the drained linguine and toss to coat. Drizzle in the olive oil and add the reserved bacon, goat cheese, and pepper
	+
	+	\\
	+	Serves: 6 Total cook time: 30 min.
	+	Source: Real Simple Jan 2005
	+	\\
	+	\\
	+	{{tag>food meat maincourse}}
	+

lisbonchocolatecake

anonymous@undisclosed.example.com (Anonymous) — Fri, 21 Jul 2023 20:37:04 +0000

2026/04/22 06:24	current
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	+	====== Lisbon Chocolate Cake ======
	+	Cake
	+	* 1/3 cup (30g) unsweetened cocoa powder
	+	* 1 1/2Tbsp cornstarch
	+	* 1/4 tsp baking powder
	+	* 1/4 tsp fine sea salt
	+	* 1/2 cup (1 stick) butter - cut into chunks
	+	* 5 oz semisweet or bittersweet chocolate - coarsely chopped
	+	* 1/2 cup (100g) granulated sugar
	+	* 3 large eggs - chilled
	+
	+	\\
	+	Ganache
	+	* 1 3/4 cup heavy cream
	+	* 6 oz semisweet or bittersweet chocolate-finely chopped (Total chocolate 11oz)
	+	* 3 Tbsp unsweetened cocoa powder
	+
	+	\\
	+	- Preheat oven to 325deg. Butter 9" cake pan, line with parchment paper, butter paper.
	+	- Whisk together cocoa powder, cornstarch, baking powder, and salt in medium bowl.
	+	- Put large heatproof bowl over a sauce pan of simmering water. Add the butter, scatter the chocolate on top, heat stirring often until the mixture is smooth and glossy.
	+	- Remove the pan from the heat and stir in the sugar. One by one energetically stir in the eggs, beating for 1 min. after last egg is added so mixture looks like pudding. Stir in dry ingredients.
	+	- Scrape the mixture into the cake pan, rap against the counter to settle the batter.
	+	- Bake for 18-20 min, rotating once, until a tester into the center comes out clean or with tiny streaks
	+	- Transfer to rack, cool 5 min, unmold the cake and peel off paper, invert and cool to room temp.
	+	- Make the ganache: Pour 1 1/4 cup cream into a small saucepan and refrigerate the rest. Scald the cream, turn off heat, stir in the chocolate until fully incorporated. Transfer to a heat proof bowl.
	+	- Refrigerate for 10 min, whisk. Repeat cycle until ganache is thick enough to make tracks when you stir, 50-60 min.
	+	- The mousse layer is initially too soft to stand on its own, add retaining band, 1 1/4"x26" around the cake. 8"dia>25 1/8" circum.
	+	- Whip the remaining 1/2 cup cream until it holds medium peaks.
	+	- Using a whisk, gently beat the ganache until it's soft and spreadable. With a spatula fold in the chipped cream. Spread over the cake, and refrigerate for 2 hours (or cover and keep for up to 2 days). When refrigerating take out 20 min prior to serving.
	+	- To finish put the cocoa powder in a fine-mesh strainer and shake over the top of the cake. Cut with a long knife that has been run under hot water and wiped dry between each cut.
	+
	+	\\
	+	Serves: 10 Total cook time: 20min cake + 70min ganache + 2hr refrigerate prior to serving
	+	Source: NYT Cooking App
	+
	+
	+	\\
	+	\\
	+	{{tag>food,dessert }}

londonbroilgrilled

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:29 +0000

2026/04/22 06:24	current
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	+	====== London Broil Grilled ======
	+	* 2 tsp kosher salt
	+	* 1 London broil (bottom round steak), 2 - 2.5lb and 1.5" thick
	+	* 1 Tbsp vegetable oil
	+	* 1/2 tsp ground black pepper
	+
	+	\\
	+	- Sprinkle both sides of steak evenly with salt; wrap tightly with plastic wrap and place in 1 gal ziplock bag squeezing out excess air. Refrigerate for 3-24 hr.
	+	- One hour prior to grilling fill large pot or bowl with 1 gal warm water (about 100 deg). Place ziplock bag in water and weight to keep under water.
	+	- 20 min. prior to grilling light fire. When coals lit build 2 level fire by arranging coals on 1/2 of grill. Position grate over coals, cover grill, and heat until hot, about 5 min.; scrape grate clean with grill brush.
	+	- Remove steak from water and unwrap; brush both sides with oil and sprinkle evenly with pepper.
	+	- Grill over coals, flipping steak with tongs once every minute, until dark brown crust forms on both sides, about 8 min.
	+	- Move steak to cooler side of grill, cover grill, continue cooking until instant-read thermometer inserted into center reads 120 deg., about 3 min., flipping steak half way through cooking time.
	+	- Transfer to cutting board and let rest tented with Al. foil about 10 min. Slice very thinly at 45 deg. angle to meat.
	+
	+	\\
	+	Serves: 6 Total cook time: 11 min. after 1 hr hot water soak and 3-24hr salting
	+	Source: Cook's Illustrated 5/1/2006
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food,meat }}

macaroniandcheesefamilystyle

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:30 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+
	+
	+	====== Macaroni and Cheese Family Style ======
	+	Bread Crumb Topping
	+	*6 slices good quality bread torn into rough pieces
	+	*3 Tbsp cold unsalted butter, cut into 6 pieces
	+
	+	Pasta and Cheese
	+	*1 lb. elbow macaroni
	+	*1 Tbsp plus 1 tsp salt
	+	*5 Tbsp unsalted butter
	+	*6 Tbsp all-purpose flour
	+	*1 1/2 tsp powdered mustard
	+	*1/4 tsp cayenne (optional)
	+	*5 cups milk
	+	*8 oz. Monterey Jack cheese - shredded
	+	*8 oz. Sharp cheddar cheese - shredded
	+	\\
	+	- Pulse bread and butter in food processor until crumbs are no larger thatn 1/8 inch, ten to fifteen 1 second pulses.
	+	- Bring 4 quarts water to boil in Dutch over over high heat. Add macaroni and 1 Tbsp salt; cook until pasta is tender. Do not undercook. Drain pasta and set aside in colander.
	+	- In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute.
	+	- Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes.
	+	- Off heat whisk in cheeses and 1 tsp salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.
	+	- Either leave in oven proof dutch oven or transfer to 9x13 baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 min., then serve.
	+
	+	\\
	+	Serves: 6-8 Total Cooking Time: 40 min.
	+	Source: Cook's Illustated May/June 2004
	+	\\
	+	\\
	+	{{tag>food vegetarian maincourse}}
	+

macaroniandcheesewithcauliflower

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:31 +0000

2026/04/22 06:24	current
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	+	====== Macaroni and Cheese with Cauliflower ======
	+	*14 oz. multigrain elbow macaroni
	+	*1 head cauliflower - roughly chopped
	+	*4 slices multigrain bread - torn
	+	*1/4 cup parsley - chopped
	+	*2Tbsp + 1Tbsp olive oil
	+	*1/4tsp + 3/4tsp Kosher salt
	+	*1/4tsp + 1/2tsp black pepper
	+	*1 onion - finely chopped
	+	*8 oz. extra-sharp Cheddar - grated
	+	*1 pint reduced-fat sour cream
	+	*1/2 cup milk
	+	*4 tsp Dijon mustard
	+	\\
	+	- Preheat oven to 400 deg.
	+	- Cook the pasta according to package directions, adding the cauliflower during the last 3 min. of cooking time. Drain.
	+	- Meanwhile pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 Tbsp olive oil, 1/4 tsp salt and pepper and pulse to combine.
	+	- Heat remaining 1 Tbsp olive oil in drained pasta pot. Add the onion, 3/4 tsp salt, 1/2 tsp pepper and cook stirring occasionally until soft, 5-7 min. Mix in the pasta, cauliflower, cheese, sour cream, milk, and mustard. (When draining the pasta in the pot cook the onions in a separate skillet or in the pasta pot prior to the pasta.)
	+	- Transfer pasta to 9x13 baking dish and sprinkle with bread crumbs and bake until golden brown, 12 to 15 minutes.
	+	\\
	+	Serves: 8 Total cook time: 30 min.
	+	Source: Real Simple Feb 2009
	+	\\
	+	\\
	+	{{tag>food maincourse vegetarian}}

mangoporkstirfry

anonymous@undisclosed.example.com (Anonymous) — Sun, 24 May 2015 01:35:42 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Mango Pork Stir-Fry ======
	+
	+	*1 14 oz can chicken broth, divided
	+	*3 tsp low-sodium soy sauce
	+	*4 tsp cornstarch
	+	*2 tsp sugar
	+	*1/2 cup orange juice
	+	*1/2 tsp cinnamon
	+	*2 Tbsp peanut oil, divided
	+	*2 lb pork tenderloin - fat trimmed and 3/4" cubed (easiest partly frozen)
	+	*1 Anaheim chili pepper - seeds & membrane removed - diced
	+	*1 jalapeno pepper - seeds & membrane removed - diced
	+	*2 tsp crushed garlic
	+	*1/2 tsp crushed hot pepper flakes
	+	*1 1/2 cups (2 med) fresh ripe mango - skinned and diced
	+	*10 green onions - thinly sliced
	+	*4 cups cooked rice or noodles or rice noodles (30min soak)
	+	\\
	+	- Combine 1 1/2 cup of chicken broth, soy sauce, cornstarch, sugar, orange juice and cinnamon in small bowl; set aside.
	+	- Heat 1 Tbsp of peanut oil in large hot wok or heavy nonstick skillet. Add pork cubes and stir-fry 2-4 min or until lightly browned and mostly done. Remove from wok and set aside.
	+	- Add remaining 1 Tbsp peanut oil to wok. Stir in peppers, garlic and crushed hot pepper flakes. Stir the chicken broth-cornstarch mixture and add to wok and cook until thickened, 1-2 min. Add the remaining chicken broth.
	+	- Add the diced mango, return partially cooked pork to wok, sprinkle with green onion slices and cook about 1 min or until sauce is bubbly and pork is done. Serve immediately over rice or noodles. Optionally stir in rice noodles (30 min. soaked) with final ingredients and cook 3-4 min.
	+
	+	\\
	+	Serves: 6 Total cook time: 10min + optional 30 min rice noodle soak
	+	\\
	+	\\
	+	{{tag>food meat maincourse}}
	+

manicottiwithspinach

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:33 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Baked Manicotti with Spinach ======
	+	Tomato Sauce
	+	*2 - 28 oz. cans diced tomatoes with juice
	+	*2 Tbsp extra-virgin olive oil
	+	*3 medium garlic cloves minced (1 Tbsp)
	+	*1/2 tsp red pepper flakes
	+	*1/2 tsp salt
	+	*2 Tbsp chopped fresh basil (1/2 of 2/3 oz. pckg)
	+	Filling and Pasta
	+	*2 large eggs - lightly beaten
	+	*30 oz. container of part-skim ricotta cheese
	+	*4 oz. grated Parmesan cheese (about 2 cups)
	+	*8 oz. shredded mozzarella cheese
	+	*10 oz. frozen chopped spinach - thawed, squeezed dry, chopped fine
	+	*1 tsp salt
	+	*1/2 tsp ground pepper
	+	*2 Tbsp chopped fresh basil (1/2 of 2/3 oz. pckg)
	+	*Pinch ground nutmeg
	+	* 9 oz. pckg of Barilla no-boil lasagna noodles (16 noodles)
	+	\\
	+
	+	- Thaw frozen spinach prior to preparation.
	+	- Pulse 1 can of tomatoes with juice in food processor until coarsely chopped, 3-4 pulses. Transfer to bowl. Repeat with remaining tomatoes.
	+	- Heat oil, garlic, and pepper flakes in large saucepan over medium heat until fragrant but not brown, 1-2 min. Stir in tomatoes and salt and simmer until thickened slightly, about 15 min. Stir in basil and add salt if necessary.
	+	- In bowl combine eggs, ricotta, 1/2 of Parmesan, mozzarella, spinach, salt, pepper, basil, and nutmeg.
	+	- Pour 1" of boiling water in 13"x9" baking pan. Add noodles one at time, minimizing overlap. Let soak until pliable, about 5 min. Remove noodles from water and place in single layer on clean dish towel. Discard water from pan and dry.
	+	- Spread bottom of baking pan with 1 1/2 cups sauce. Fill 4 noodles at a time. Evenly divide 1/4 of filling between noodles. With short side facing you spread evenly over bottom 2/3 of noodle. Roll into tube shape and lay into pan with seam down making 2 rows the length of the pan. Top evenly with remaining sauce making certain that pasta is completely covered. Cover pan with aluminum foil.
	+	- Bake in 375 deg oven until bubbling, about 40 min. Alternatively the baking pan may be stored in the refrigerator for up to 3 days or frozen for up to 1 month prior to baking. If refrigerated increase baking time to 60-75 min.
	+	- After manicotti is bubbling remove aluminum foil, spread remaining 1 cup Parmesan over top and broil on top shelf until cheese is spotty brown, 4-6 min. Cool 15 min. and then serve.
	+
	+	\\
	+	Serves: 12 Total cook time: 60 min (90 min if refrigerated) + 15 min cool
	+	Source: Cook's Illustrated May 2008
	+	{{tag>food vegetarian maincourse}}
	+

maplepecanrolls

anonymous@undisclosed.example.com (Anonymous) — Sat, 17 Oct 2020 03:23:07 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Maple Pecan Rolls ======
	+
	+	Dough
	+	*3/4 cup Milk
	+	*1/2 cup Sugar
	+	*1 1/4 tsp Salt
	+	*1/2 cup (1 stick) Butter or margarine
	+	*1/3 cup Water (warm 105F - 115F)
	+	*2 Packages Active Dry Yeast
	+	*3 Eggs (room temperature)
	+	*5 1/2 - 6 1/2 cup Flour unsifted
	+
	+	Filling
	+	*6 Tbsp Butter or margarine softened
	+	*1/2 cup Brown Sugar firmly packed
	+
	+	Topping
	+	*1 1/2 cup Brown Sugar
	+	*3/4 cup Syrup
	+	*6 Tbsp Butter or margarine
	+	*1 cup Pecans coarsely chopped
	+	\\
	+	- Scald milk; stir in sugar, salt, 1/2 cup butter. Cool to lukewarm.
	+	- Measure warm water into large warm bowl. Sprinkle in yeast, stir until dissolved. Add lukewarm milk mixture and eggs. Blend together.
	+	- Add 3 cups flour; beat until smooth. Stir in additional flour to make a stiff dough. Turn out onto a lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover: let rise in warm place (80-85deg F) free from draft, until doubled in bulk, about 1 hour.
	+	- Prepare topping. Combine sugar, syrup, and butter in saucepan, bring to a boil, cook 3 min. stirring constantly. Pour into bottom of pans. Sprinkle pecans evenly over syrup mixture.
	+	- Punch dough down, divide into 3 equal pieces. Roll each piece to a 9x7in rectangle. Spread each with 2 Tbsp softened butter, sprinkle with 1/3 brown sugar. Roll each up from long side as for jelly roll. Seal edges firmly. Cut into 1-inch slices. Place cut side up in prepared pans. Cover, let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
	+	- Bake at 350deg F about 20-25 minutes until done. Remove pans from oven and allow to cool 30 min. Invert and release rolls onto cooling racks. If topping sticks to pan move across burner to resoften topping. Remove any topping stuck to pan and place on top of rolls.
	+
	+	Makes 3 - 8" square pans; 9x13in rectangle = 2 - 8" square; 9" round = 8" square.
	+
	+
	+	\\
	+	\\
	+	{{tag>food bread}}
	+

mashedpotatoandroastedvegetableenchiladas

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:35 +0000

2026/04/22 06:24	current
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	+	====== Mashed Potato and Roasted Vegetable Enchiladas ======
	+
	+	*1 head broccoli - cut into florets and chunks
	+	*8 oz. whole mushrooms
	+	*3 small zucchini - chopped
	+	*2 cups chopped carrot
	+	*1/4 cup olive oil
	+	*salt and pepper - to taste
	+	*5-6 potatoes - peeled and cut into chunks
	+	*12 oz. corn tortillas
	+	*3 cups enchilada sauce
	+	*8 oz. cheddar cheese - shredded
	+	\\
	+	- Preheat oven to 425 deg.
	+	- Combine vegetables in large mixing bowl. Drizzle olive oil and salt and pepper. Spread in single layer on baking sheet and roast for 30 - 40 min., turning half way through. When finished lower oven temperature to 350 deg.
	+	- While vegetables are roasting cook potatoes for 20 min or until tender and then mash with milk.
	+	- Combine vegetables and mashed potatoes in bowl or pot.
	+	- For each tortilla heat in dry nonstick skillet, dip in enchilada sauce, add large scoop of potato mixture in center, top with cheese, roll tortilla, and place seam side down in 9x13 baking pan. When all enchiladas are done pour remaining sauce over top and sprinkle remaining cheese on top.
	+	- Bake at 350 deg for approx. 20 - 30 min. or until enchiladas are heated through.
	+
	+	\\
	+	Serves: 12 Total Cook Time: 1 hr. 10 min.
	+	Source: AllRecipes vegetarian
	+	\\
	+	\\
	+	{{tag>food vegetarian maincourse mexican}}

mashedpotatoesandrootvegetables

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:36 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Mashed Potatoes and Root Vegetables ======
	+
	+	*1 1/2 lb Russet or Yukon Gold potatoes - peeled, quartered lengthwise and cut crosswise into 1/4" slices
	+	* 3 Tbsp unsalted butter
	+	* 8 oz root vegetables (carrots, parsnips(extra good), turnips, or celery root) peeled, and cut into 1/4" half or quarter moons
	+	* 1/3 cup low sodium chicken or vegetable broth
	+	*3/4 tsp salt
	+	* 3/4 cup half-and-half - warmed
	+	*3 Tbsp minced fresh chives (optional0
	+	\\
	+	- Rinse potatoes in 3 changes of fresh water to remove excess starch.
	+	- Melt butter in large saucepan. When foaming subsides add root vegetables and cook stirring occasionally until butter is browned and vegetables are dark brown and caramelized, 10-12 min.
	+	- Add potatoes, broth, and 3/4 tsp salt and stir to combine. Cook covered over low heat to provide gentle simmer until potatoes fall apart easily when poked with fork and all liquid has been absorbed, 25-30 min.
	+	- Remove pan from heat and remove lid to allow steam to escape. Gently mash potatoes and vegetables with potato masher. Fold in warm half-and-half and chives if using. Season with salt and pepper.
	+
	+	\\
	+	Serves: 4 Total cooking time: 45 min.
	+	Source: Cook's Illustrated Nov/Dec 2007
	+	\\
	+	\\
	+	{{tag>food vegetarian side}}
	+

meat

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:37 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Meat ======
	+
	+	======= Doneness =======
	+
	+	\|Type\|Rare\|Med-rare\|Med\|Well\|
	+	\|Beef\|125\|130\|140\|160\|
	+	\|Pork\|\|\|150\|160\|
	+	\|Lamb\|125\|130\|140\|160\|
	+
	+	======= Roasting meat =======
	+
	+	- Season and Let Stand - Sprinkle the exterior of the roast with salt (preferably kosher) and let stand at room temperature for at least an hour. As the roast sits, the salt draws out its juices, which then combine with the salt before being reabsorbed into the meat. The result: a roast that is flavorful both inside and out.
	+	- Tie before cooking - if requird to maintain a uniform cross section.
	+	- Sear before roasting - Browning meat produces new flavor compounds that are essential to the success of a roast. To guarantee a well-caramelized crust, sear the roast in 1-2 Tbsps of oil for 2 - 3 min. per side, either in the roasting pan or a skillet, before putting it into the oven.
	+	- Choose appropriate roasting method - Depending on the meat's size and shape, roast fast and high (450 deg), or slow and low (250 deg) for beef or 325 deg for pork. Use fast and high for small narrow roasts such as top sirloin roast or rack of lamb. Use slow and low for larger roasts such as beef first cut rib roast, beef center rib roast, pork boneless blade roast, or leg of lamb.
	+	- Cooking - Cook in roasting pan on a roasting rack which allows air circulation for more even cooking.
	+	- Remove from heat - When the temperature is 5 - 10 deg below the desired final temperature remove from heat. The temperature will rise during resting.
	+	- Let meat rest - All roasts should rest under a foil tent for 10 to 20 min before being carced. As the protein molecules in the meat cool, they will reabsorb any accumulated juices and redistribute them through-out the roast.
	+
	+
	+	\\
	+	\\
	+	{{tag>food meat technique}}
	+

meatloaf

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:38 +0000

2026/04/22 06:24	current
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	+	====== Meat Loaf ======

	+	*2 lb ground round or sirloin
	+	*1 cup bread crumbs
	+	*1 can tomato rice soup
	+	*1 envelope onion soup mix
	+	*2 eggs
	+	*1 Tbsp Worcestershire sauce
	+	\\
	+	- Mix ingredients in large bowl. Refrigerate to reduce stickiness. Form into 2 balls and place onto baking sheet coated with cooking spray. Sprinkle Worcestershire sauce over top.
	+	- Bake in 350 deg oven for 35 - 40 minutes. Allow to set 15 min prior to cutting
	+
	+	\\
	+	Serves: 6 Total cook time: 40 min.
	+	Source: Carlene
	+	\\
	+	\\
	+	{{tag>food meat}}

mexicanposolestew

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:39 +0000

2026/04/22 06:24	current
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	+	====== Mexican Posole Stew ======
	+	*2 tsp vegetable oil
	+	*3lb Boston Butt or Picnic pork roast - cut into 2" chunks
	+	*8 oz. fried pork skins
	+	*2 pig's feet
	+	*1 med. onion
	+	*28 oz. can white hominy - drained
	+	*1 tsp. dried oregano
	+	*2 cloves garlic - chopped
	+	*2 carrots - peeled and diced
	+	*4 dried hot red chile pepper pods - seeded and diced
	+	*28 oz. can diced tomatoes
	+	*Garnishes - thinly sliced radishes, onion finely chopped, lime wedges, shredded lettuce, shredded cabbage, chopped cilantro, avacodo
	+	*warm tortillas - served along with stew
	+	\\
	+	- Heat oil in large dutch oven or stock pot. Brown meat on all sides. Remove from pot and saute onions until tender. Add meat back to pot and enough water to cover meat, approximately 2 quts.
	+	- Cook meat for about 1 1/2 hr. Remove meat and tear into bite size pieces when cool enough to touch. Remove excess fat from top of broth. Add meat and remaining ingredients back to broth. Let simmer for about 30 min.
	+	\\
	+	Serves: 8 Total cook time: 2hr 10min
	+	Source: Allrecipes Mexican Posole Stew modified
	+	\\
	+	\\
	+	{{tag>food maincourse meat}}

mexicanpulledpork

anonymous@undisclosed.example.com (Anonymous) — Mon, 24 Feb 2014 21:50:37 +0000

2026/04/22 06:24	current
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	+
	+	====== Mexican Pulled Pork (Carnitas) ======
	+
	+	* 3 1/2lb - 4lb pork shoulder roast(Boston Butt Pork Shoulder) - cut into 2" chunks
	+	* 1 tsp salt
	+	* 1/2 tsp ground black pepper
	+	* 1 tsp ground cumin
	+	* 1 onion - peeled and halved
	+	* 2 bay leaves
	+	* 1 tsp dried oregano
	+	* 2 Tbsp juice from 1 lime
	+	* 2 cups water
	+	* 1 med. orange - halved
	+	\\
	+	- Combine pork, salt, pepper, cumin, onion, bay leaves, oregano, lime juice, and water in large Dutch oven. Juice orange, remove seeds, add juice and spent halves to pot. Bring to simmer on stove, add tight fitting lid and place on lower rack in 300 deg. oven. Cook until meat is soft and falls apart when prodded with fork, about 2 hours, flipping pieces of meat once during cooking.
	+	- Remove pot from oven and remove pork to bowl. Remove and discard orange halve, onion and bay leaves. Place pot on stove over high heat and simmer liquid, stirring frequently, until thick and syrupy, about 8-12 min. There should be about 1 cup reduced liquid.
	+	- Using 2 forks pull each piece of pork in half. Fold in reduced liquid, season with salt and pepper to taste. Spread pork in even layer on wire rack set inside rimmed baking sheet or on broiler pan. Place on lwr-mid rack and broil until top of meat is well browned (but not charred) and edges are slightly crisp, 5-8 min. Flip over and broil other side 5-8 min.
	+	- Serve immediately with warm tortillas and garnishes.
	+	\\
	+	Serves: 1/2 lb/person Total cooking time: 3 hrs (stove-oven-broiler)
	+	Source: Cook's Illustrated May 2008
	+	\\
	+	\\
	+	{{tag>food meat}}
	+

mexicanrice

anonymous@undisclosed.example.com (Anonymous) — Wed, 06 Jan 2021 02:22:05 +0000

2026/04/22 06:24	current
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	+	====== Mexican Rice ======
	+	*2 Tbsp vegetable oil
	+	*1 onion - diced
	+	*1 green pepper - diced
	+	*1 jalapeno pepper - diced (optional)
	+	*1/2 tsp ground cumin
	+	*1/2 tsp chili powder
	+	*1 tsp garlic salt
	+	*1 1/2 cup uncooked long-grain rice
	+	*1 - 15oz. can chicken broth
	+	*8 oz. tomato sauce (alternative: 2 tomato seeded and diced; 6 oz. can tomato paste; 8 oz. canned diced tomatoes)
	+	*1/2 cup chopped cilantro
	+	\\
	+	- Heat oil in large saucepan over medium heat and add onion. Saute 5 min, add peppers, cook until softened, add spices and stir, add rice. Cook, stirring constantly, until rice is golden and puffed.
	+	- Stir in chicken broth and tomato. Bring to boil, reduce heat to simmer, cover and simmer for 20-25 min. until liquids are absorbed and rice is soft. Scrape bottom during cooking and add liquid as necessary.
	+	- Let sit for 5 min.,add cilantro, stir and serve.
	+	\\
	+	Serves: 4-6 Total cook time: 35 min.
	+	Source: Allrecipes Mexican Rice II modified
	+	\\
	+	\\
	+	{{tag>food vegetarian side}}
	+

microwavecornoncob

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:41 +0000

2026/04/22 06:24	current
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	+	====== Microwave Corn on Cob ======

	+	*Shucked ears of corn on cob
	+
	+	\\
	+	- Wrap each ear in wax paper and twist ends.
	+	- Cook in microwave at high power for 2 min for 1 ear; 4 min for 2 ears; an additional minute for each additional ear.
	+
	+	\\
	+	\\
	+	{{tag>food vegetarian side}}

minestronesoup

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:42 +0000

2026/04/22 06:24	current
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	+
	+	====== Minestrone ======
	+
	+	*3 Tbsp olive oil
	+	*5 med onions - coarsely chopped
	+	*6 carrots - coarsely chopped
	+	*4 celery stalks - coarsely chopped
	+	*3 zucchini - thinly sliced
	+	*6 med potatoes - peeled and cubed
	+	*1/2 green cabbage - shredded
	+	*2 leeks - thinly sliced (optional)
	+	*3 quart vegetable broth (optional beef broth)
	+	*2 in piece of Parmesan rind (optional)
	+	*1 28 oz can plum tomatoes - with liquid chopped
	+	*48 oz bottle white beans - rinsed and drained
	+	*3 cup green beans - cut into 1" pieces
	+	*1 tsp salt
	+	*1/3 cup fresh Parmesan - grated
	+	\\
	+	- Heat olive oil in 12 qut stock pot. Add the onions and cook over low heat until soft but not browned.
	+	- Add the carrots celery, zucchini, potatoes, cabbage, leeks, broth, and Parmesan rind. Bring to boil. Reduce heat to low, cover, simmer 1/2 hour, stirring occasionally.
	+	- Add the tomatoes, white beans, green beans, and salt. Simmer 20 min.
	+	- Serve with grated Parmesan.
	+
	+	\\
	+	Serves: 12
	+	\\
	+	\\
	+	{{tag>food vegetarian soup}}

mnmbrownies

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:43 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== M+M Brownies ======
	+
	+	Brownies:
	+	*1/3 c. margarine
	+	*1/2 c. sugar
	+	*1/3 c. honey
	+	*2 tsp. vanilla extract
	+	*2 eggs
	+	*1/2 c. flour
	+	*1/3 c. unsweetened cocoa
	+
	+	Topping:
	+	*1 c. nuts
	+	*3/4 c. oats
	+	*1/2 c. brown sugar
	+	*1/2 c. coconut
	+	*1/3 c. margarine (melted)
	+	*1 c. M+Ms
	+
	+	Cream margarine and sugar together. Blend in honey, vanilla, and then eggs. Mix flour and cocoa separately, then add to mixture. Pour into greased 10" x 7" pan.
	+
	+	For topping, mix nuts, oats, brown sugar, coconut together, then add melted margarine. Mix well and spread on brownie mixture. Top with M+Ms -- press into dough slightly.
	+
	+	Cook @ 350 for 20-25 minutes.
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food dessert}}
	+

molassesspicecookies

anonymous@undisclosed.example.com (Anonymous) — Tue, 15 Dec 2020 23:20:20 +0000

2026/04/22 06:24	current
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	+	====== Molasses Spice Cookies ======
	+
	+	{{ :recipe:molassesspicecookies.jpeg?300\|}}
	+
	+	* 1/3 c (~2.5oz) granulated sugar + 1/3 c for dipping
	+	* 2 1/4 c (11.25oz) unbleached all-purpose flour (optionally use 50/50 regular and white whole wheat flour)
	+	* 1 t baking soda
	+	* 1 1/2 t cinnamon
	+	* 1 1/2 t ground ginger
	+	* 1/2 t cloves
	+	* 1/4 t allspice
	+	* 1/4 t fresh, finely ground black pepper
	+	* 1/4 t salt
	+	* 12 T (1 1/2 sticks) unsalted butter, softened but still cool
	+	* 1/3 c (~2.5oz) packed brown sugar, dark
	+	* 1 large egg yolk
	+	* 1 t vanilla extract
	+	* 1/2 c (~6oz) molasses, light or dark
	+
	+	\\
	+	- preheat oven to 375° F, adjust rack to middle position
	+	- line 2 baking sheets with parchment paper, place 1/3 c sugar in bowl or dish for dipping cookies
	+	- whisk flour, baking soda, spices, and salt in medium bowl
	+	- in stand mixer with paddle attachment, beat butter with sugars at medium-high until light and fluffy, about 3 min
	+	- reduce speed to medium-low and add yolk and vanilla, increase speed to medium and beat until incorporated, about 20 seconds
	+	- reduce speed to medium-low and add molasses; beat until fully incorporated, about 20 seconds, scraping bowl with rubber spatula
	+	- reduce speed to lowest setting, add flour mixture and beat until just incorporated, about 30 seconds, scraping bowl once
	+	- give dough final stir with spatula to ensure no pockets of flour; dough will be soft
	+	- measure out heaping tablespoon (26g - jvv) or amount for ~1.5" diameter ball, rolled between hands
	+	- coat with sugar and set on prepared pan about 2" apart
	+	- bake 1 sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 11 minutes, rotating sheet halfway through. Do not overbake.
	+	- cool on sheet 5 minutes before transferring to wire rack with wide spatula.
	+
	+
	+	\\
	+	Log/Notes
	+
	+	12/12/20 - jvv 26g/cookie, 31 total
	+
	+	\\
	+	Serves: 31 cookies @ 26g/ea Total cook time: X
	+	Source: Cook's Illustrated, Jan 1 2002
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food cookie }}

monkeyglands

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:43 +0000

2026/04/22 06:24	current
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	+	====== Monkey Glands ======
	+	*1/3 o.j.
	+	*1/3 gin
	+	*1/3 Pernod
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food cocktail}}
	+

moroccanstylestuffedacornsquash

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:44 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Moroccan-Style Stuffed Acorn Squash ======
	+
	+	* 3 med acorn squash - halved and seeded
	+	* 1 Tbsp butter - melted
	+	* 2 Tbsp brown sugar
	+	* 2 Tbsp olive oil
	+	* 2 cloves garlic - chopped
	+	* 2 stalks celery - chopped
	+	* 2 carrots - chopped
	+	* 1 cup garbanzo beans - drained
	+	* 1/2 cup raisins
	+	* 2 tsp ground cumin
	+	* salt and pepper to taste
	+	* 1 - 14oz (can) vegetable broth
	+	* 1 cup uncooked couscous
	+	* 1/2 cup cashews - chopped (optional)
	+
	+	\\
	+
	+	- Arrange sqush halves cut side down in baking pan and cook in 350 deg oven for 35-40 min., or until tender.
	+	- Dissolve the sugar in the melted butter and brush on the squash halves. Keep halves warm if stuffing not ready.
	+	- While the squash is cooking heat the oil in a large skillet and stir in the garlic, celery, and carrots, and cook 5 min. Mix in the garbanzo beans and raisins. Season with cumin, salt, pepper, and continue to cook and stir until vegetables are tender.
	+	- Pour the broth into the skillet and heat to boiling. Add the couscous and cashews (optional), remove from heat, cover, and allow to absorb liquids for 5 min. Stuff the squash halves with the mixture and serve.
	+
	+	\\
	+	Serves: 6 Total cook time: 45 min.
	+	Source: Allrecipes
	+	\\
	+	\\
	+	{{tag>food vegetarian maincourse vegan}}
	+

mushroomandgruyerecrostata

anonymous@undisclosed.example.com (Anonymous) — Mon, 09 Jan 2017 02:15:10 +0000

2026/04/22 06:24	current
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	+	====== Mushroom and Gruyere Crostata ======
	+	* 1- 9" refrigerated pie dough - or full diameter and do not flatten out
	+	* 2 Tbsp unsalted butter
	+	* 6 portobello mushroom caps - gills remove, halved, sliced crosswise 1/4" thick
	+	* 1 lb leeks - white and light green only, halved, sliced crosswise 1/4" thick
	+	* 1/2 tsp salt
	+	* 2 garlic cloves - minced
	+	* 1 tsp minced fresh rosemary
	+	* 2 oz. Gruyere cheese - shredded (1/2 cup
	+	* 1 large egg - lightly beaten (optional: brushed on dough for color)
	+	* 1 Tbsp minced fresh chives (optional)
	+
	+	\\
	+
	+	- Heat oven to 425 deg. Line rimmed baking sheet with parchment paper. If required roll dough into 14" circle on lightly floured counter; transfer to prepared sheet.
	+	- Melt butter in 12" nonstick skillet. Add mushrooms, leeks, and salt and cook until beginning to brown, about 10 min. Stir in garlic and rosemary and cook until fragrant, about 30 sec.
	+	- Transfer vegetables to prepared dough, leaving 2" border around edge. Sprinkle with Gruyere and fold border over filling, pinching pleated dough to secure. Brush dough with egg if using. Bake until crust is deep golden brown, 15-18 min, rotating halfway through baking. Sprinkle with chives. Cut into wedges and serve.
	+
	+	\\
	+	Serves: 4 Total cook time: 30 min
	+	Source: Cook's Country Dec/Jan 2015
	+
	+	\\
	+	\\
	+	{{tag>food,maincourse }}

mushroomsinredwine

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:45 +0000

2026/04/22 06:24	current
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	+	====== Mushrooms in Red Wine ======

	+	*1 lb mushrooms - sliced
	+	*1/4 cup red wine
	+	*1/4 cup vegetable or chicken stock
	+	*2 dashes of soy sauce
	+	*1/2 Tbsp butter
	+	*salt and pepper
	+	\\
	+	- Combine the mushrooms, wine, stock, and soy sauce in large skillet. Add butter in pieces. Salt lightly.
	+	- Simmer, stirring frequently, for 10 min, or until the mushrooms are tender and most of the liquid has been absorbed. Season to taste
	+	- Can be served with mashed or baked potatoes. Can be stored in refrigerator and reheated when needed.
	+	\\
	+	Serves: 4-6 Total cook time: 10 min.
	+	Source: Potatoes by Sue Kreitzman
	+	\\
	+	\\
	+	{{tag>food vegetarian side}}

naanbread

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:46 +0000

2026/04/22 06:24	current
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	+
	+
	+	naan recipes - http://www.recipezaar.com/search/search.zsp?area=all&query=naan
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food bread}}
	+

naanbreadcooks

anonymous@undisclosed.example.com (Anonymous) — Fri, 05 Aug 2016 20:41:48 +0000

2026/04/22 06:24	current
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	+
	+	====== Naan Bread - Cook's Illustrated ======
	+
	+	*1/2 cup ice water
	+	*1/3 cup plain whole milk yogurt
	+	*3 Tbsp dough + 1 tsp cooking vegetable oil
	+	*1 large egg yolk
	+	*2 cups all purpose flour (high protein such as King Arthur preferred)
	+	*1 1/4 tsp sugar
	+	*1/2 tsp instant or rapid-rise yeast
	+	*1 1/4 tsp salt
	+	*1 1/2 Tbsp unsalted butter - melted
	+
	+	\\
	+	- In small bowl, combine water, yogurt, 3 Tbsp oil, and egg yolk.
	+	- Process flour, sugar, and yeast in food processor until combined, about 2 sec. With processor running, slowly add water mixture. Process until dough is just combined and no dry flour remains, about 10 sec. Let dough stand for 10 min.
	+	- Add salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30-60 sec. Transfer dough to lightly floured work surface and knead until smooth, about 1 min. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for 16-24 hr.
	+	- Adjust oven rack to middle position and heat oven to 200 deg. Place heatproof plate on rack. Transfer dough to lightly floured work surface and divide into 4 equal pieces. Shape each piece into smooth, tight ball. Place dough balls on lightly oiled baking sheet, at least 2" apart, cover loosely with plastic coated with vegetable oil spray. Let stand for 15-20 min.
	+	- Transfer 1 ball to lightly floured work surface and sprinkle with flour. Using hands and rolling-pin, press and roll piece of dough into 9" round of even thickness, sprinkling dough and work surface with flour as needed to prevent sticking. Using a fork, poke entire surface of round 20-25 times.
	+	- Heat remaining 1 tsp oil in 12" cast-iron skillet until shimmering. Wipe oil out of skillet completely with paper towel. Mist top of dough lightly with water. Place dough in pan, misted side down, mist top surface of dough with water and cover. Cook until bottom is browned in spots across surface, 2-4 min. Flip over, and continue to cook on second side until lightly browned, 2-3 min. If naan puffs up gently poke with fork to deflate. Flip naan, brush top with about 1 tsp melted butter, transfer to plate in oven, and cover plate tightly with aluminum foil. Repeat rolling and cooking remaining 3 dough balls. Serve immediately.
	+
	+
	+	\\
	+	Serves: 4 Total time: dough mix +16-24hr rise +7min/naan cook
	+	Source: Cook's Illustrated 5/1/2012
	+	\\
	+	\\
	+	{{tag>food bread}}
	+

navybeanandartichokecasserolewithgoatcheese

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:47 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Navy Bean and Artichoke Casserole with Goat Cheese ======
	+
	+	Preheat oven to 400F
	+
	+	*2 (1oz.) slices whole wheat bread
	+	*2 (48oz)jars navy beans, undrained (48oz+24oz works O.K.)
	+	*1/2 tsp. dried thyme or 2 tsp. fresh
	+	*1/2 tsp. rubbed sage or 2 tsp. fresh
	+	*1/4 tsp. pepper
	+	*4 garlic cloves, minced and divided
	+	*2 Tbsp. olive oil, divided
	+	*3 cups chopped leek (about 3 large)
	+	*1 (14oz.) can artichoke hearts or bottoms drained and cut into 8 wedges
	+	*1 jar marinated artichoke hearts (Trader Joe's)
	+	*1 tsp. dried rosemary or 1 Tbsp. fresh
	+	*1/8 tsp. salt
	+	*Olive oil flavored cooking spray
	+	*5 oz. crumbled goat cheese - divided (or 8oz. Trader Joe's Goat Cheese)
	+	\\
	+	- Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1 cup.
	+	- Drain beans in a colander over a bowl, reserving liquid. Save 1 1/2 cups of liquid (add water if required).
	+	- Combine beans, thyme, sage, pepper, and 1 garlic clove in large bowl.
	+	- Heat 1 Tbsp oil in a large nonstick skillet over med-high heat. Add 3 garlic cloves, leeks, artichokes, rosemary, salt, ; saute 4 min. Stir in bean liquid. Cover, reduce heat, and simmer 10 min., stirring occasionally. Remove from heat.
	+	- Spread half of bean mixture in an 9x13 baking pan coated with cooking spray, and top with half of goat cheese. Spread artichoke mixture over goat cheese; top with remaining bean mixture and remaining goat cheese. Combine breadcrumbs and remaining 1 Tbsp oil, sprinkle over casserole.
	+	- Bake at 400F for 45 min. or until lightly browned and bubbling.
	+
	+	\\
	+	Serves: 6 Total Cook Time: 55 min.
	+
	+	\\
	+	\\
	+	{{tag>food vegetarian maincourse}}
	+

nokneadbread

anonymous@undisclosed.example.com (Anonymous) — Tue, 13 Feb 2018 20:14:29 +0000

2026/04/22 06:24	current
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	+	====== No-Knead Bread ======

	+	*3 cups (15 oz.) unbleached all purpose flour
	+	*1/4 tsp instant yeast
	+	*1 1/2 tsp salt
	+	*3/4 cup plus 2 Tbsp water (7 oz.) - room temperature
	+	*1/4 cup plus 2 Tbsp (3 oz.) mild-flavored lager
	+	*1 Tbsp white vinegar
	+	\\
	+	- Whisk flour, yeast, and salt in large bowl. Combine water, beer, and vinegar and add to dry ingredients. Using rubber spatula, fold mixture scraping up dry flour on the bottom of the bowl until a shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hrs. Unheated oven provides a good rising space with the ability to raise the temperature slightly with the oven light.
	+	- Lay 12"x18" sheet of parchment paper inside 10" skillet and spray with nonstick cooking spray.
	+	- About 2 hr before start of bake knead dough 10 to 15 times with lightly floured spatula in the rising bowl. Shape into ball and lay into skillet with smooth side up. Spray with nonstick spray and cover with plastic wrap. Let rise at room temperature until dough has doubled in bulk and does not readily spring back when poked with finger, about 2 hrs.
	+	- About 30 min before baking place heavy bottomed dutch oven on lowest rack and heat oven to 450 deg. Remove knob if plastic.
	+	- Lightly flour top of dough and using sharp knife make a slit 6" long and 1/2" deep in center of dough. Remove preheated pot from oven, remove lid, place dough into pot by lifting on the corners of the parchment paper. Cover pot, place back in oven, lower temperature to 425 deg., and bake for 30 min.
	+	- Remove pot lid, cook for 10 min at 425deg, lower temperature to 400 deg, and continue to bake until center registers 210 deg., 10-20 min. longer.
	+	- Remove bread from pot and place on cooling rack to cool to room temperature, about 2 hours.
	+
	+	===== Alternatives =====
	+	Whole Wheat
	+	* Replace 1 cup of white flour with 1 cup whole wheat flour and add 2 Tbsp. honey to liquids
	+	* Tends to burn bottom crust more than white, lower temp slightly
	+	* Lower temps - 430deg preheat; 425deg initial lid on(30min) and off(10min); 400deg final(11 min)
	+
	+	Olives, Rosemary and Parmesan
	+	* Add 4 oz. grated Parmesan and 1 Tbsp minced fresh rosemary leaves to flour. Add 1/2 cup chopped green olives to liquids.
	+
	+	Cranberry-Pecan
	+	* Add 1/2 cup dried cranberries and 1/2 cup toasted pecan halves to flour mixture.
	+
	+	Seeded Rye
	+	* Replace 1 3/8 cup white flour with 1 1/8 cup rye flour. Add 2 Tbsp caraway seeds to flour.
	+
	+	\\
	+	Serves: 8 Total Time: 8-18 hr. rising + 2 hr. rising and preheating + 50 min. baking
	+	Source: Cook's Illustrated Jan/Feb 2008
	+	\\
	+	\\
	+	{{tag>food vegetarian bread}}

northafricanbeanandsquashsoup

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:49 +0000

2026/04/22 06:24	current
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	+	====== North African Bean and Squash Soup ======
	+	* 2 cup chick peas, picked over and soaked for 6 hours or overnight in 2 quart water
	+	* 1 bunch cilantro
	+	* 1 dried red chili pepper
	+	* 2 tablespoons olive oil, plus additional for drizzling
	+	* 1 large onion, chopped
	+	* 2 medium carrots, diced
	+	* 4 plump garlic cloves, minced
	+	* 1 tablespoon sweet paprika
	+	* 1 teaspoon ground turmeric
	+	* 1 (28-ounce) can chopped tomatoes, with juice
	+	* 1 1/2 quarts water
	+	* Salt to taste
	+	* 1/2 med winter squash, peeled and diced
	+	* 1 to 2 teaspoons harissa or 1/8 to 1/4 teaspoon cayenne pepper, to taste
	+	* Salt and freshly ground pepper
	+	* 1/2 cup small pasta - orzo or vermicelli
	+	* 2 tablespoons chopped fresh mint
	+	* Lemon wedges for serving (optional)
	+
	+	\\
	+	- Drain the soaked chick peas and set aside. Tie half the cilantro sprigs into a bundle with the dried red chili, and chop the rest. Set aside the chopped cilantro.
	+	- Heat the oil in a large bean pot or Dutch oven over medium heat and add the onions and carrots. Cook, stirring, until tender, about 5 minutes, and add 1/2 teaspoon salt, the garlic, paprika, and turmeric. Stir together for about a minute, until fragrant, and add the tomatoes, and their juice. Cook, stirring often, for 10 minutes, until the tomatoes have cooked down somewhat and the mixture is fragrant. Add the beans and water and bring to a boil. Add the cilantro bundle, reduce the heat, cover and simmer 1 hour. Add the squash, a generous amount of salt, and the harissa or cayenne, and continue to simmer for another hour. Taste and adjust salt. Add the vermicelli and simmer until tender, about 5 minutes. Remove the cilantro bundle. Stir in the remaining cilantro and the mint, adjust salt and serve. Garnish with lemon wedges.
	+
	+	Advance preparation: This gets better overnight, but don’t add the pasta or the fresh chopped cilantro and mint until shortly before serving. You may need to thin out with water. It will keep for 3 or 4 days in the refrigerator.
	+
	+	Variation: In spring and summer, substitute 1/2 pound diced zucchini for the squash. Simmer the zucchini for no longer than 30 minutes.
	+
	+	\\
	+	Serves: 4-6 Total cooking time: 45 min.
	+	Soruce: NYT Recipes for Health 12/31/08
	+	\\
	+	\\
	+	{{tag>food soup vegetarian}}

nytpeachupsidedowncake

anonymous@undisclosed.example.com (Anonymous) — Mon, 14 Aug 2017 19:36:17 +0000

2026/04/22 06:24	current
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	+	====== NYT Peach Upside-Down Cake ======
	+
	+	\\
	+	* 1/4 lb unsalted butter - softened
	+	* 3 large ripe peaches
	+	* 1 1/4 (1/2+3/4)cup sugar
	+	* 1 cup unbleached all-purpose flour (5 oz.)
	+	* 3/4 tsp baking powder
	+	* 1/4 tsp nutmeg
	+	* 3 eggs
	+	* 3/4 cup creme fraiche for serving - optional
	+
	+	\\
	+	- Heat oven to 350 deg. Butter 9" cake pan, line bottom with parchment, butter or non-stick spray.
	+	- Pit peaches and cut into 1/2" thick slices. Arrange in pattern in bottom of pan using pieces for complete fill.
	+	- Combine 1/2 cup sugar with 1/4 cup water in small saucepan. Cook over med-high heat until mixture turns amber, 10-12 min. Pour over peaches in cake pan.
	+	- In small-med bowl whisk flour, baking powder and nutmeg.
	+	- In medium bowl beat together butter and remaining 3/4 cup sugar. Beat in eggs one at a time. Stir in flour mixture until just combined. Spread evenly over peaches.
	+	- Bake for 35-45 minutes or until entire cake has set when shaken. Cook time is impacted by the amount of peaches with more peaches, more time.
	+	- Cool pan on wire rack for 30 min. Over protected surface invert onto serving plate and lift off pan. Place drips and fruit stuck onto pan on top of cake and smooth.
	+	- Allow cake to cool for 20 min. or longer before serving.
	+	\\
	+	Serves: 8 Total cook time: 45 min.
	+	Source: NYT cooking app
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food,dessert }}

oatmealcookies

anonymous@undisclosed.example.com (Anonymous) — Wed, 28 Feb 2018 20:28:30 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Oatmeal Cookies ======
	+
	+	*2 sticks (1/2 lb) unsalted butter, softened but still firm
	+	*1 cup light brown sugar
	+	*1 cup granulated sugar
	+	*2 eggs
	+	*1 1/2 cups all-purpose flour
	+	*1/2 tsp salt
	+	*1/2 tsp baking powder
	+	*1/4 tsp freshly grated nutmeg
	+	*3 cups rolled oats
	+	*1 1/2 cups chopped dates
	+	\\
	+	- Adjust oven racks to low and middle positions; heat oven to 350 deg.
	+	- In large bowl use electric mixer to beat butter until creamy. Add sugars; beat until fluffy, about 3 min. Beat in eggs one at a time.
	+	- Mix flour, salt, baking powder, and nutmeg together in smaller bowl, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and dates.
	+	- Form dough into sixteen to twenty golf balls, placing each dough round onto one of two parchment paper-covered, large cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 min. Halfway through baking, turn cookie sheets from front to back and also switch them from top to bottom. Do not overcook; the edges should be brown but the rest of the cookie should still be very light in color.
	+	- Slide cookies on parchment onto cooling rack. Let cool at least 30 min before serving. If you don't use parchment, which is not required, let the cookies cool directly on the baking sheet for two minutes before transferring them to a cooling rack.
	+	\\
	+	Options:
	+
	+	Raisin Oatmeal Cookies: Substitute 1 1/2 cups raisins for dates
	+
	+	Ginger Oatmeal Cookies: Omit dates and add 3/4 tsp ground ginger
	+
	+	Chocolate Chip Oatmeal Cookies: Substitute 1 1/2 cups semisweet chocolate chips for the dates.
	+
	+	Nut Oatmeal Cookies: Omit dates, decrease flour to 1 1/3 cups, and add 1/4 cup ground almonds and 1 cup walnut pieces along with oats. Almonds can be ground in food processor or blender.
	+
	+	Orange and Almond Oatmeal Cookies: Omit dates and add 2 tsp minced orange zest and 1 cup toasted chopped almonds (toast almonds in 350 deg oven for 5 min.) along with oats.
	+
	+	\\
	+	Quantity: 16-20 cookies Total cook time: 25 min.
	+	Source: Cook's Illustrated Jan/Feb 1997
	+	\\
	+	\\
	+	{{tag>food dessert}}
	+

oklahomaonionburgers

anonymous@undisclosed.example.com (Anonymous) — Mon, 08 Aug 2022 17:43:42 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Oklahoma Onion Burgers ======
	+
	+	*1 lb. ground beef - preferably 20-30% fat
	+	*Kosher salt and fresh ground pepper
	+	*2 med or 1 large yellow or white onion - sliced as thin as possible
	+	*4 slices American cheese
	+	*4 soft sturdy buns
	+	*dill pickles and condiments as desired
	+
	+	\\
	+	- Divide the beef into 4 even balls. Mold so cohesive and tacky, Shape into balls. Refrigerate until ready to cook.
	+	- Shape each ball into disk shape patty about 3" across. Season with salt and pepper, flip over and create large mound of onions on top.
	+	- Place patties in heated skillet. Smash the burger and onion with stiff spatula to form 4 1/2 - 5" patty. Replace stray onions back on top. Season lightly with salt and pepper.
	+	- Cook stationary until edges dark brown, 1 -2 min. With spatula upside down loosen edge of patty and any stuck on. Flip patties so onion side is down and tuck stray onions under.
	+	- Add cheese to each patty, followed by top half of bun, and bottom half of bun split side down. Cover pan to melt cheese and steam bun.
	+	- Cook until edges browned and buns are steamed, 1 -2 min. Remove bottom buns, add desired condiments, place burger and top bun on top.
	+
	+	\\
	+	\\
	+	{{tag>food meat maincourse}}
	+

onehourpizza

anonymous@undisclosed.example.com (Anonymous) — Mon, 19 Oct 2020 23:49:32 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== One Hour Pizza ======
	+
	+	Dough
	+	*1 1/3 cup bread flour (7 1/3 oz)
	+	*1/2 cup semolina flour (3 oz)
	+	*2 tsp instant or rapid rise yeast
	+	*2 tsp sugar
	+	*1/2cup + 2Tbsp Water warm water (115 deg)
	+	*1/4 cup mild lager (2 oz)
	+	*2 tsp white vinegar
	+	*1 1/2 tsp extra virgin olive oil
	+	*1 tsp salt
	+
	+	Sauce
	+	*28 oz whole tomatoes - drained
	+	*1 Tbsp extra virgin olive oil
	+	*3 anchovy fillets - rinsed and patted dry
	+	*1 tsp salt
	+	*1 tsp dried oregano
	+	*1/2 tsp sugar
	+	*1/4 tsp pepper
	+	*1/8 tsp red pepper flakes
	+
	+	Pizza
	+	*1 oz Parmesan - grated fine
	+	*6 oz whole milk Mozzarello (1 1/2 cups) - shredded
	+
	+	\\
	+	- Adjust oven rack 4-5" from broiler element, set pizza stone on rack and heat to 500 deg
	+	- Process bread flour, semolina flour, yeast, and sugar in food processor until combined, about 2 sec.
	+	- With processor running slowly pour warm water, lager, vinegar, and oil through feed tube; process until dough is just combined and no dry flour remains; about 10 sec. Let dough stand for 10 min.
	+	- Add salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30-60 sec. Transfer dough to lightly floured counter and gently knead until smooth, about 15 sec. Divide dough into 2 equal pieces and shape each into smooth ball.
	+	- Spray 11" circle in center of large sheet of parchment paper with oil spray. Place 1 ball in center parchment. Spray top of dough with oil spray. Using rolling pin, roll dough into 10" circle. Cover with second sheet of parchment. Using rolling pin and your hands continue to roll and press dough into 11 1/2" circle. Set aside and repeat rolling with second ball of dough. Let dough stand at room temp until slightly puffy, 30 min.
	+	- For the sauce process all ingredients in food processor until smooth, about 30 sec.
	+	- When the dough has rested for 20 min, heat broiler for 10 min. Remove top piece of parchment from 1 disk of dough and dust top of dough lightly with all-purpose flour. Spread flour evenly over sough, brushing off any excess. Liberally dust pizza peel with flour. Slip dough onto peel, parchment side up,. Carefully remove parchment and discard.
	+	- Spread 1/2 cup sauce over in thin layer over surface of dough, leaving 3/4" border around edge. Sprinkle 1/4 cup Parmesan evenly over sauce, followed by 3/4 cup mozzarella. Slide pizza onto stone and return oven to 500 deg. Bake until crust is well browned and cheese is bubbly and beginning to brown, 8-12 min. Rotate pizza half way through baking.
	+	- Transfer to wire rack and cool for 5 min before cutting. Repeat for second pizza.
	+
	+
	+	\\
	+	\\
	+	{{tag>food maincourse}}
	+

onepotpastawithtomatoes

anonymous@undisclosed.example.com (Anonymous) — Thu, 24 Aug 2017 20:03:56 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== One-Pot Pasta with Tomatoes ======
	+
	+	*1 lb pasta
	+	*1 lb cherry tomatoes - halved
	+	*2 lemons - zested
	+	*7 Tbsp olive oil
	+	*2 tsp salt
	+	*1 bunch kale or spinach - washed, destemmed and chopped
	+	*salt and pepper to taste
	+	*optional: chopped basil,oregano,mint
	+	*optional: red pepper flakes
	+	*1/2 cup grated parmesan cheese
	+	\\
	+	- Bring 1 qut of water to boil.
	+	- Place pasta, tomatoes, zest, oil, and salt in bottom of large pot. Add the hot water to the pot with the pasta. Cover and bring to a boil. Remove lid, simmer 6 min.
	+	- Add the greens, until liquid is reduced to sauce and pasta is cooked, approx. 6 min. Taste, season, top with cheese
	+	- Stir in the parsley, salt, pepper, and bacon.
	+
	+	\\
	+	Serves: 4-5 Total cook time: 12 min
	+	Source: NYT cooking app
	+	\\
	+	\\
	+	{{tag>food vegetarian}}
	+

orechiettewithbrusselsproutsandbratwurst

anonymous@undisclosed.example.com (Anonymous) — Wed, 02 Jan 2019 21:17:19 +0000

2026/04/22 06:24	current
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	+	====== Orecchiette with Brussels Sprouts and Bratwurst ======
	+	* 2 Tbsp unsalted butter
	+	* 12 oz fully cooked bratwurst - sliced 1/2" thick
	+	* 1 onion - thinly sliced
	+	* 12 oz brussels sprouts - quartered if large, halved if small
	+	* 8 oz drained sauerkraut - coarsely chopped
	+	* 3 cloves garlic - thinly sliced
	+	* Salt and pepper
	+	* 1 lb orecchiette or other shaped pasta
	+	* 1/2 cup (2oz) grated Parmesan
	+	* 1/2 cup (4oz) sour cream
	+	* 2 Tbsp chopped fresh dill, parsley or chives
	+
	+	\\
	+	- Melt the butter in a large skillet, add the bratwurst and onion and cook, stirring occasionally, until golden, about 5 min. Add the brussels sprouts, sauerkraut and garlic and season with salt and pepper. Cook, stirring occasionally, until the brussels sprouts are crisp-tender, about 5 min.
	+	- Meanwhile, cook the pasta in a pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water and drain the pasta. Return the pasta to the pot over low heat, Add the sausage mixture, Parmesan, sour cream and dill and stir together. Add enough drained pasta water to get the desired saucy consistency. Season with salt and pepper. Serve with more Parmesan, if desired.
	+
	+
	+
	+	\\
	+	Serves: 6 Total cook time: 20 min.
	+	Source: NYT recipe app
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food,maincourse,meat }}

palestinianupsidedownchickenandrice

anonymous@undisclosed.example.com (Anonymous) — Sun, 24 Mar 2024 00:27:57 +0000

2026/04/22 06:24	current
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	+	====== Palestinian Upside Down Chicken and Rice ======

	+	*2 cups Basmati rice
	+	*Kosher salt and ground black pepper
	+	*1 1/2lb Chicken thighs - bone in/skin on
	+	*4 Tbsp extra virgin Olive oil (1Tbsp+3Tbsp)
	+	*1/3 cup Slivered almonds
	+	*8 garlic cloves - chopped
	+	*8 oz Cauliflower florets - 1" pieces
	+	*4 Tbsp Salted butter - melted
	+	*1 3/4 tsp Kosher salt
	+	*1 3/4 tsp Black pepper
	+	*4 tsp Cumin
	+	*1 Tbsp Allspice
	+	*2 tsp Turmeric
	+	*1 tsp Nutmeg
	+	*1/2 eggplant (about 8 oz) - sliced into 1/4" thick rounds
	+	*1 quart low sodium Chicken broth
	+
	+	\\
	+
	+	- In a large bowl combine the rice and 2 Tbsp salt. Add water to cover by 1", set aside. Have ready a lidded pot that measures 9 1/2" - 11" in diameter and 4"-6" deep. Cut 2 rounds of parchment paper the size of the pot.
	+	- Season the chicken all over with salt and pepper. In the pot heat 1 Tbsp of olive oil until shimmering. Add the chicken skin side down and cook until browned, about 10 min. Transfer chicken to a plate, cut thighs into large chunks, set aside. Remove the pot from heat. Place 1 parchment paper in bottom and turn to coat with fat.
	+	- Add the remaining 3 Tbsp oil to the parchment lined pot, than sprinkle evenly with the almonds. Drain the rice in a fine mesh strainer, then rinse under cool running water and drain again. Scatter 1 cup of rice in a thin even layer over the almonds. In a medium bowl mix together the remaining ingredients, rice through nutmeg. Reserve 1/2 cup of this mixture, then distribute the remainder in an even layer in the pot.
	+	- Place the chicken in the pot, slightly nestling the pieces into the rice-cauliflower layer; discard any accumulated juices. Shingle the eggplant slices over the chicken in an even layer. Sprinkle with the reserved 1/2 cup rice.
	+	- Pour the broth into the pot (it will not fully cover the eggplant), then bring to a boil. Set the second parchment round over the food, cover the pot with the lid. Cook for 5 minutes, reduce heat to low and cook undisturbed for 35 min.
	+	- Remove the pot from the heat, uncover and let stand for 15 min. Remove the parchment paper and then invert a serving platter onto the pot. Holding the platter against the pot, carefully invert the two together; leave the pot overturned on the platter and let rest for about 10 minutes. Slowly lift off the pot and if needed remove and discard the parchment.
	+	\\
	+
	+	Serves: 8 Total Cook Time: 1hr:25min (10min chicken+10min heat+40min cook+15min rest+10min inverted
	+	Source: Milk Street Cooking show
	+	\\
	+	\\
	+	{{tag>food maincourse meat}}

palestinianupsidedownchickenandricelargesize

anonymous@undisclosed.example.com (Anonymous) — Sun, 24 Mar 2024 00:30:25 +0000

2026/04/22 06:24	current
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	+	====== Palestinian Upside Down Chicken and Rice - Large Size ======

	+	*2 cups Basmati rice
	+	*Kosher salt and ground black pepper
	+	*2 1/2 -3lb Chicken thighs - bone in/skin on
	+	*4 Tbsp extra virgin Olive oil (1Tbsp+3Tbsp)
	+	*1/3 cup Slivered almonds
	+	*16 oz Cauliflower florets - 1" pieces
	+	*8 oz Carrots - cut into 1/2" rounds
	+	*8 garlic cloves - chopped
	+	*4 Tbsp Salted butter - melted
	+	*1 3/4 tsp Kosher salt
	+	*1 3/4 tsp Black pepper
	+	*4 tsp Cumin
	+	*1 Tbsp Allspice
	+	*2 tsp Turmeric
	+	*1 tsp Nutmeg
	+	*1 med Eggplant (about 16 oz.) - sliced into 1/4" thick rounds
	+	*1 quart low sodium Chicken broth
	+
	+	\\
	+
	+	- In a large bowl combine the rice and 2 Tbsp salt. Add water to cover by 1", set aside. Have ready a lidded pot that measures 10"-11" in diameter and 6"+ deep. Cut 2 rounds of parchment paper the size of the pot.
	+	- Season the chicken all over with salt and pepper. In the pot heat 1 Tbsp of olive oil until shimmering. Add the chicken skin side down and cook until browned, about 10 min. Transfer chicken to a plate, cut thighs into large chunks, set aside. Remove the pot from heat. Place 1 parchment paper in bottom and turn to coat with fat.
	+	- Add the remaining 3 Tbsp oil to the parchment lined pot, than sprinkle evenly with the almonds. Drain the rice in a fine mesh strainer, then rinse under cool running water and drain again. Scatter 1 cup of rice in a thin even layer over the almonds. In a medium bowl mix together the remaining ingredients, rice through nutmeg. Reserve 1/2 cup of this mixture, then distribute the remainder in an even layer in the pot.
	+	- Place the chicken in the pot, slightly nestling the pieces into the rice-cauliflower layer; discard any accumulated juices. Shingle the eggplant slices over the chicken in an even layer. Sprinkle with the reserved 1/2 cup rice.
	+	- Pour the broth into the pot (it will not fully cover the eggplant), then bring to a boil. Set the second parchment round over the food, cover the pot with the lid. Cook for 5 minutes, reduce heat to low and cook undisturbed for 35 min.
	+	- Remove the pot from the heat, uncover and let stand for 15 min. Remove the parchment paper and then invert a serving platter onto the pot. Holding the platter against the pot, carefully invert the two together; leave the pot overturned on the platter and let rest for about 10 minutes. Slowly lift off the pot and if needed remove and discard the parchment.
	+	\\
	+
	+	Serves: 8 Total Cook Time: 1hr:25min (10min chicken+10min heat+40min cook+15min rest+10min inverted
	+	Source: Milk Street Cooking show
	+	\\
	+	\\
	+	{{tag>food maincourse meat}}

panroastedsalmonwithtomatoesandwhitebeans

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:51 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Pan Roasted Salmon with Tomatoes and White Beans ======
	+
	+	*2 lb salmon steaks,about 3/4 inch thick
	+	*2 Tbsp flour
	+	*2 Tbsp olive oil
	+	*1/2 tsp kosher salt
	+	*fresh ground black pepper
	+	*2 garlic cloves, minced
	+	*2 - 14 1/2 oz cans diced tomatoes
	+	*1 - 24 oz bottle white beans
	+	*2 Tbsp fresh chopped tarragon or 2 tsp dried tarragon
	+	\\
	+	- Dredge the fish in the flour. Heat the oil in a large skillet until it shimmers. Add the fish and brown 3 minutes on each side. Lift the fish out of the skillet and set aside on platter; sprinkle with salt and pepper.
	+	- Add the garlic, tomatoes, and beans to the skillet and bring to boil. Cook 3 min. uncovered. Reduce heat to low and add tarragon and fish. Cover and cook 5 min or until the fish flakes when tested with a fork.
	+
	+
	+	\\
	+	\\
	+	{{tag>food fish maincourse}}
	+

pansearedtunasteaks

anonymous@undisclosed.example.com (Anonymous) — Mon, 20 Jan 2014 14:37:44 +0000

2026/04/22 06:24	current
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	+	====== Pan Seared Tuna Steaks ======
	+
	+	* 4 tuna steaks - 8 oz. and about 1" thick
	+	* 2 Tbsp vegetable oil
	+	* 4 tsp cracked black or white peppercorns - optional
	+
	+	\\
	+	====== Ginger-Soy Sauce ======
	+	* 1/4 cup soy sauce
	+	* 1/4 cup rice vinegar
	+	* 1/4 cup water
	+	* 2 1/2 tsp sugar
	+	* 1 med. scallion
	+	* 2 tsp minced fresh ginger
	+	* 1 1/2 tsp toasted sesame oil
	+	* 1/2 tsp red pepper flakes
	+	\\
	+	- If using sauce mix all ingredients in bowl, stirring to dissolve sugar.
	+	- Pat tuna steaks dry and rub both sides with oil, sprinkle with salt and pepper. If using peppercorns spread in shallow dish and press both sides of each steak in peppercorns to coat.
	+	- Heat 1 Tbsp oil in 12" nonstick skillet over high heat until just starting to smoke, swirl to coat pan. Add tuna steaks and cook 30 sec without moving. Reduce heat to med-high and cook 1 1/2 min. Flip and cook for about 2 1/2 - 3 min. for med-rare (reddish-pink center). Check with tip of paring knife.
	+	- To serve cut into 1/4" slices and serve with sauce or salsa if desired.
	+
	+
	+	\\
	+	Serves: 4 Total cook time: 5 min.
	+	Source: Cook's Illustrated Jan 1, 2003
	+	\\
	+	\\
	+	{{tag>food fish maincourse}}

parsnipandcarrotsoupwithtarragon

anonymous@undisclosed.example.com (Anonymous) — Sun, 03 Jul 2016 20:42:21 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Parsnip and Carrot Soup with Tarragon ======
	+
	+	*1 Tbsp extra virgin olive oil
	+	*1 medium onion - chopped
	+	*1 leek - white and light green - halved, cleaned and sliced (can delete and add 2 onions)
	+	*1 lb carrots - peeled and diced
	+	*1 lb parsnips - peeled, quartered and diced
	+	*1/2-1 lb Yukon gold potatoes - peeled and diced
	+	*2 qut. liquid - water, chicken stock, vegetable stock
	+	*bouquet garni made with bay leaf and couple springs of tarragon, thyme, and parsley (can add 1/2 tsp dried for tarragon)
	+	*2 Tbsp finely chopped tarragon - garnish optional
	+
	+	\\
	+
	+	- Heat the olive oil in a large pot and add the onion, leek and a pinch of salt. Cook, stirring, until tender, about 5 min. Add the carrots, parsnips and a generous pinch of salt. Cover partially and cook for another 5 - 10 min., stirring often until the vegetables are tender and fragrant. Add the potatoes, liquid, salt to taste and the bouquet garni. Bring to a boil, reduce the heat, cover and simmer 45 min., or until the vegetables are very tender and the soup is fragrant. Remove and discard the bouquet garni.
	+	- Blend the soup in batches in a blender with a towel for insulation on the top. The soup should be very smooth. Return to the pot and stir and taste. Adjust the salt, add freshly ground pepper and heat through. Can garnish with a drizzle of yogurt swirled over the top a nd a sprinkling of tarragon.
	+
	+
	+	\\
	+	Serves: 8 Total cook time: 30 min. (30 min to overnight marinade)
	+	Source: NYT Cooking App
	+	\\
	+	\\
	+	{{tag>food soup }}
	+

parsnipapplemash

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:52 +0000

2026/04/22 06:24	current
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	+	====== Parsnip Apple Mash ======
	+	* 1 1/4 lb parsnips - peeled and cut into 1/2" pieces
	+	* 1 lb apples - peeled, cored and cut into 1/2" pieces
	+	* 1 cup water
	+	* 1 Tbsp unsalted butter
	+	* salt
	+	* fresh ground pepper
	+
	+	\\
	+	- In medium saucepan combine the parsnips, apples, and water. Cover and bring to boil. Simmer covered for 15 min. Remove lid and continue to simmer until tender and liquid level is reduced, about 10-15 min.
	+	- Add butter and mash until smooth with potato masher, portable mixer, or food processor. Season with salt and pepper.
	+
	+
	+	\\
	+	Serves: 5-6 Total cook time: 30 min.
	+	Source: Oregonian 3/2/10
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food,side,vegetarian }}

pastawithasparagus

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:53 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Pasta with Asparagus ======
	+
	+	*1 Tbsp plus 1/2 tsp salt
	+	*1 lb pasta - whole wheat fettucini works well
	+	*5 Tbsp extra-virgin olive oil
	+	*1 lb asparagus - bottom 1 in trim & discard cut into 1" pieces (split if larger than 1/2" dia.)
	+	*1/2 tsp ground black pepper
	+	*1 cup waltnuts, chopped
	+	*6 cups lightly packed spinach leaves washed and dried thoroughly (arugula leaves alternative)
	+	*6 oz strong blue cheese - Trader Joe's works well
	+	*2 Tbsp cider vinegar
	+	*1 Granny Smith apple, peeled for grating over pasta
	+	\\
	+	- Bring 4 quarts water to boil in stock pot (8 qut). Add 1 Tbsp salt and pasta, stir to separate, and cook until al dente. Drain and return to pot.
	+	- While pasta is cooking, heat 2 Tbsp oil in large nonstick skillet or saute pan over high heat until beginning to smoke. Add asparagus, pepper, and remaining 1/2 tsp salt; cook without stirring, until asparagus begins to brown, about 1 min.
	+	- Add walnuts and continue to cook, stirring frequently, until asparagus is tender-crisp and nuts are roasted, about 4 min. Toss in greens until wilted.
	+	- Add asparagus mixture, cheese, vinegar, and remaining 3 Tbsp oil to pasta in stock pot; toss to combine. Serve immediately, grating apple over individual servings.
	+
	+	\\
	+
	+	Serves 5-6 Total Cook Time: 15 min.
	+	Cooks Illustrated Mar/Apr 2003
	+
	+	\\
	+	\\
	+	{{tag>food vegetarian maincourse}}
	+

pastawithcaramelizedlemon

anonymous@undisclosed.example.com (Anonymous) — Sun, 23 Apr 2017 23:42:08 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+
	+	====== Pasta with Caramelized Lemon ======
	+
	+	*4 lemons
	+	*1 lb pasta
	+	*1 tsp kosher salt
	+	*pinch sugar
	+	*3 Tbsp butter
	+	*3/4 tsp pepper flakes
	+	*2/3 cup Parmesan
	+	*1/3 cup parsley - chopped
	+	*1/2 cup celery leaves - chopped (Optional)
	+
	+	\\
	+	- Heat pot of water to boiling for cooking lemons and pasta.
	+	- Zest 2 lemons. Trim top and bottom of other 2 lemons, cut into quarters, remove seeds, remove center pith, slice into thin triangles. Heat in boiling water for 2 min, remove with slotted spoon, dry on towel or paper towels.
	+	- Cook pasta in pot until just al dente, Drain in colander reserving 1/2 cup liquid.
	+	- In large skillet heat 1 Tbsp olive oil until hot. Add lemon wedges, pinches of salt and sugar, and cook until caramelized and brown on edges, 3-5 minutes.
	+	- Melt the butter and remaining 2 Tbsp olive oil in the drained pasta pot. Add the chili flakes and lemon zest and cook until fragrant. Whisk in reserved pasta water. Toss in pasta, juice of 1 lemon, cheese, pepper and the remaining salt. Cook until pasta is well coated with sauce. Toss in the caramelized lemon and the parsley and celery leaves if using.
	+	- Taste and add lemon juice if needed. Serve, topped with a drizzle of oil, more cheese if you like, and a sprinkle of sea salt.
	+
	+
	+	\\
	+	Serves: 6 Total cook time: 20 min.
	+	Source: NYT recipe app
	+	\\
	+	\\
	+	{{tag>food vegetarian}}
	+

pastawithgreenbeansandpotatoes

anonymous@undisclosed.example.com (Anonymous) — Wed, 18 Dec 2019 17:24:36 +0000

2026/04/22 06:24	current
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	+	====== Pasta with Green Beans and Potatoes with Pesto ======
	+	\\
	+	* 1 lb small potatoes - peeled and sliced 1/4" thick
	+	* 1 lb green beans - cut into 1" lengths
	+	* 1 lb linguine or other thick pasta
	+	* 1/2 cup pesto (enough for 1 lb pasta)
	+	* 1/2 cup grated Parmesan cheese (optional)
	+
	+	\\
	+	- Bring 4 quarts water to rolling boil. Add at least 2 Tbsp salt; add potatoes, and green beans and cook for 5 min.
	+	- Add pasta and stir. Cook until pasta is al dente. Check potatoes for doneness and cook an additional 1-2 min if required.
	+	- Drain water from pasta. Add pesto and stir. Add grated Parmesan and stir. Serve immediately.
	+	- Alt: 1/2 size batch
	+
	+	\\
	+	Serves: 5 Total Cook Time: 20 min.
	+	Source: NYT cooking app
	+	\\
	+	\\
	+	{{tag>food maincourse vegetarian}}

pastawithkalebeansandtomatoes

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:54 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+
	+
	+	====== Whole Wheat Pasta with Greens, Beans, and Tomatoes ======
	+
	+	*1 Tbsp olive oil
	+	*3 garlic cloves - minced (1 Tbsp)
	+	*1 medium onion - small dice
	+	*1/2 tsp hot red pepper flakes
	+	*1 - 1 1/2lb kale or collard greens - thick stems trimmed, leaves chopped into 1-inch pieces and rinsed, water still clinging to leaves
	+	*1 1/2 cups low sodium chicken broth
	+	*14 1/2 oz diced tomatoes - drained
	+	*15 oz cannellini beans - drained and rinsed
	+	*3/4 cup pitted kalamata olives - roughly chopped
	+	*13 1/4 oz whole wheat spaghetti - Ronzoni Healthy Harvest good
	+	*2 oz Parmesan cheese - finely grated (about 1 cup) plus additional for serving
	+	*Ground black pepper
	+	\\
	+
	+	- Heat oil in large saute pan. Add onion, cook until starting to brown about 5 min. Add minced garlic and red pepper flakes; cook, stirring constantly, until garlic is fragrant, about 30 sec.
	+	- Add half of greens to pan; toss occcasionally, until starting to wilt, about 2 min.
	+	- Add remaining greens, broth, tomatoes, and 3/4 tsp salt. Increase heat to high and bring to strong simmer. Reduce heat to med and cook, covered, tossing occasionally, until greens are tender, about 15 min. (mixture will be somewhat soupy).
	+	- Stir in beans and olives.
	+	- Meanwhile, bring 4 quarts water to boil in spaghetti pot. Add spaghetti and 1 Tbsp salt. Cook until the past is just shy of al dente.
	+	- Drain pasta and return to pot.
	+	- Add greens mixture to pasta, set over med-high heat, and toss to combine. Cook until pasta absorbs most of liquid, about 2 min.
	+	- Stir in 1 cup Parmesan; adjust seasoning with salt and pepper. Serve immediately.
	+
	+	\\
	+	Serves: 4-6 Total cooking time: 30 min.
	+	Source: Cook's Illustrated Nov/Dec 2005
	+	\\
	+	\\
	+	{{tag>food vegetarian maincourse}}
	+

pastawithparsnipsandbacon

anonymous@undisclosed.example.com (Anonymous) — Thu, 07 Jun 2018 20:12:35 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+
	+	====== Pasta with Parsnips and Bacon ======
	+
	+	*1 1/2 lb parsnips - peeled and cut into 1/2" pieces
	+	*3 Tbsp extra virgin olive oil
	+	*kosher salt and black pepper
	+	*1 lb dried pasta - campanelle or farfalle
	+	*1/2 lb bacon - diced
	+	*2 med, leeks - thinly sliced
	+	*1 1/2 cup heavy cream (alt: 1 1/2 cup milk + 1 Tbsp corn starch)
	+	*1 1/3 cup grated parmesan
	+	*4 Tbsp chopped parsley
	+	*extra virgin olive oil - drizzle on top
	+
	+
	+	\\
	+	- Heat oven to 400 deg. Toss parsnips with oil and season with salt and pepper. Roast until parsnips are golden and tender, about 25 min.
	+	- Meanwhile, bring a large pot of salted (1 Tbsp salt) water to a boil. Cook pasta according to package instructions until 1 min. before it's al dente. Drain.
	+	- In a large skillet brown the bacon until crisp, about 5 min. Use a slotted spoon to transfer bacon to a paper-towel lined plate to drain. Discard all but 1 Tbsp of fat from pan.
	+	- Return skillet to heat and add leeks. Cook until softened, about 5 min. Stir in heavy cream and cooked bacon. Simmer mixture until slightly thickened, 2-3 min.
	+	- Add the leek mixture, parsnips, and cheese to the pasta. Simmer until heated through and cheese is melted. Remove from heat, season with salt and pepper, toss with parsley. Serve drizzled with olive oil, with plenty of black pepper on top.
	+
	+
	+	\\
	+	Serves: 6 Total cook time: 45 min.
	+	Source: NYT cooking app
	+	\\
	+	\\
	+	{{tag>food maincourse}}
	+

pastawithricottaandspinach

anonymous@undisclosed.example.com (Anonymous) — Sun, 03 Jul 2016 19:08:29 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+
	+
	+	====== Pasta with Ricotta and Spinach ======
	+
	+	* 11 oz. (1 1/3 cup) whole-milk ricotta cheese (can use entire 15oz. container)
	+	* 1 Tbsp +2 Tbsp olive oil
	+	* 1/8 tsp +1 Tbsp +3/4 tsp salt
	+	* 1/4 tsp pepper
	+	* 1 lb pasta - fusilli, rotini, penne or other shaped pasta
	+	* 1 lb spinach - chopped coarse
	+	* 4 garlic cloves - minced
	+	* 1/4 tsp ground nutmeg
	+	* 1/8 tsp cayenne pepper
	+	* 1/4 cup heavy cream
	+	* 1 tsp grated lemon zest
	+	* 2 tsp lemon juice
	+	* 1 oz Parmesan cheese (1/2 cup) - grated
	+
	+
	+	\\
	+
	+	- Whisk 1 cup ricotta, 1 Tbsp oil, 1/4 tsp pepper, and 1/8 tsp salt in medium bowl until smooth, set aside.
	+	- Bring 4 quts water to boil in large pot. Add pasta and 1 Tbsp salt and cook until al dente. Reserve 1 cup cooking water. Stir spinach into pot with pasta and cook until wilted, about 30 sec. Drain pasta and spinach and return them to pot.
	+	- While pasta cooks, heat remaining 2 Tbsp oil, garlic, nutmeg, and cayenne in small saucepan until fragrant, about 1 min. Remove pan from heat and whisk in remaining 1/3 cup ricotta, cream, lemon zest, lemon juice, and 3/4 tsp salt until smooth.
	+	- Add ricotta-cream mixture in small saucepan and Parmesan to pasta and toss to combine. Let pasta rest, tossing frequently, until sauce has thickened slightly and coats pasta, 2-4 min, andjust consistency with reserved cooking water as needed. Transfer to plates and dot evenly with reserved ricotta mixture, serve, passing extra Parmesan.
	+
	+	\\
	+	Serves: 4-6 Total cook time: 15 min
	+	Source: America Test Kitchen Season 15: The Italian Vegetarian
	+	\\
	+	\\
	+	{{tag>food vegetarian maincourse}}
	+

pastawithsweetpotatoesandleeks

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:55 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Pasta with Sweet Potatoes and Leeks ======
	+	*16 oz whole wheat or multigrain penne
	+	*4 tsp olive oil
	+	*4 leeks (white and light green parts) - half moons
	+	*4 cloves garlic - thinly sliced
	+	*1/4 cup fresh sage - chopped
	+	*2 med sweet potatoes - peeled and cut into 1/2" pieces
	+	*1/2 tsp salt
	+	*1/2 tsp pepper
	+	*1 cup grated Parmesan
	+	*1/4 tsp ground nutmeg
	+	\\
	+	- Cook the pasta according to package directions. Drain reserving 1/2 cup of the cooking water. Put back in pot with olive oil to prevent sticking.
	+	- Heat the oil in a large skillet. Add the leeks and cook stirring until they begin to soften, 4 min. Stir in the garlic and sage and cook 2 min. Add the sweet potato, salt, and pepper and cook until just tender, 8-10 min.
	+	- Stir in 3/4 cup of the Parmesan and the reserved cooking water and simmer, stirring until the potatoes are fully tender, 4-6 min.
	+	- Add the vegetables and nutmeg to the pasta pot and toss.
	+	- Sprinkle servings with the remaining Parmesan.
	+
	+	\\
	+	Serves: 6 Total cook time: 25 min.
	+	Source: Real Simple Feb 2008
	+	\\
	+	\\
	+	{{tag>food vegetarian maincourse}}
	+

pauladeencorncasserole

anonymous@undisclosed.example.com (Anonymous) — Tue, 31 May 2022 15:21:05 +0000

2026/04/22 06:24	current
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	+
	+	====== Paula Deen Corn Casserole ======
	+
	+	*1 15oz can whole kernel corn - drained
	+	*1 15oz can cream-style corn
	+	*1 8oz package corn muffin mix (recommended Jiffy)
	+	*1 cup sour cream
	+	*1/2 stick butter - melted
	+	*1 - 1 1/2 cup shredded cheddar - melted on top after bake
	+
	+	\\
	+	- Preheat oven to 350 deg. Nonstick spray bottom of 9"x9" pan.
	+	- In large bowl stir together the cans of corn, corn muffin mix, sour cream, and melted butter. Pour into 9"x9" pan.
	+	- Bake for 45 min or until golden brown. Remove from oven and top with cheese. Return to oven for 5-10 min to melt cheese.
	+	- Let stand for 5 min., serve warm
	+
	+
	+	\\
	+	Serves: 8 Total cook time: 45min + 10min
	+	Source: Mabel epicurious
	+	\\
	+	\\
	+	{{tag>food side}}
	+

peanutbutterbrownies

anonymous@undisclosed.example.com (Anonymous) — Tue, 27 Mar 2018 00:04:19 +0000

2026/04/22 06:24	current
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	+	====== Peanut Butter Brownies ======
	+	{{ :recipe:peanutbutterbrownies.jpg?400\|}}
	+
	+	==== Brownies ====
	+
	+	* 2 sticks (1/2 pound or 225 grams) unsalted butter, softened
	+	* 1 3/4 cups (350 grams) sugar
	+	* 1 cup (255 grams) creamy peanut butter (like Jif, otherwise probably need to add salt)
	+	* 2 large eggs plus 1 large yolk
	+	* 2 teaspoons (10 ml) pure vanilla extract
	+	* 2 cups (250 grams) all-purpose flour
	+	* 1 1/2 cups (9 ounces or 255 grams) semisweet (or bittersweet) chocolate chips
	+	* 1/2 teaspoon table salt, //see peanut butter note above//
	+
	+	==== Ganache ====
	+
	+	* 1 1/2 cups (9 ounces or 255 grams) semisweet (or bittersweet) chocolate chips
	+	* 1/2 cup (120 ml) heavy cream
	+	* 1 tablespoon (15 grams) unsalted butter, softened
	+
	+	\\
	+	Make brownies:
	+	- Preheat oven to 350 F with rack in middle.
	+	- Butter a 13- by 9- by 2-inch baking pan, then line bottom of pan with parchment paper and butter parchment.
	+	- Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated.
	+	- Beat in whole eggs, egg yolk, and vanilla. Reduce mixer sped to low, then mix in flour until just combined.
	+	- Mix in chocolate chips (1 1/2 cups) then spread batter in baking pan, smoothing top. (It will be thick, almost like cookie batter.)
	+
	+	Bake until brownies are deep golden, puffed on top and a wooden pick inserted in center come out with some crumbs adhering, 32 to 38 minutes.
	+	* keep an eye on the edges to make sure they down brown too much
	+
	+	Cool completely in pan on a rack, about 1 1/2 hours.
	+
	+	Make ganache:
	+	- Put chocolate chips (1 1/2 cups) in a heatproof bowl.
	+	- Bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute.
	+	- Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms.
	+
	+	Spread ganache on cooled brownies and let stand until set, about 15 minutes.
	+
	+	Brownies keep in one layer in an airtight container three days, and we hope much longer if hidden waaay in the back of the freezer.
	+
	+
	+
	+	\\
	+	Serves: X Total cook time: X
	+	Source: https://smittenkitchen.com/2007/10/peanut-butter-brownies/
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food desert brownies}}

peanutchickenwithpastaandveggies

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:56 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Peanut Chicken With Pasta And Veggies ======
	+
	+
	+	*1 can (14 oz) light coconut milk
	+	*3/4 cup peanut butter
	+	*2 Tbsp rice vinegar
	+	*1/2 tsp + 3/4 tsp salt
	+	*3/4 tsp red pepper flakes
	+	*2 Tbsp olive oil
	+	*4 boneless, skinless chicken breast halves (about 1 1/2lb total)
	+	*1/4 tsp freshly ground black pepper
	+	*1 lb cappellini or other pasta
	+	*2 pckg. (1 lb each) coleslaw mix
	+	*1 bunch scallions, sliced
	+	*2 Tbsp water
	+	*2 Tbsp dry-roasted peanuts, chopped
	+
	+	\\
	+
	+	- In small bowl, whisk together coconut milk, peanut butter, vinegar, 1/2 tsp salt and red pepper flakes.
	+	- In very large skillet, heat oil over med-high heat. Season both sides of chicken breasts with remaining salt and black pepper. Add chicken to skillet; cook 4 min. Flip chicken over; cook until center done and no longer red, about 4-5 min. Transfer to plate, cover, and keep warm.
	+	- Cook pasta until al dente, firm yet tender, per package directions. Drain, return to pot, add 1 Tbsp olive oil to prevent sticking.
	+	- Place skillet over med heat. Add 1 bag of coleslaw mix, scallions, 2 Tbsp water. Cook, stirring frequently, 2 min. Add second bag of coleslaw mix; cook 2 min.
	+	- Slice chicken into thin strips. Stir the chicken strips and the coconut-peanut sauce into the vegetables in the skillet. Cook until slightly wilted, 2 minutes.
	+	- Combine the pasta and chicken mixture in one of the pots or a bowl. Top with the chopped peanuts.
	+
	+	\\
	+	Serves: 8 Total Cook Time: 25 min.
	+	\\
	+	\\
	+	{{tag>food meat maincourse}}
	+

pearupsidedowncake

anonymous@undisclosed.example.com (Anonymous) — Mon, 14 Nov 2016 01:49:59 +0000

2026/04/22 06:24	current
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	+	====== Pear Upside-Down Cake ======
	+
	+	Topping
	+	\\
	+	* 4 Tbsp unsalted butter - cut into 4 pieces
	+	* 5-6 Bosc pears (2 1/2lb) - peeled, sliced in half and cored
	+	* 2/3 cup packed light brown sugar (5.8 oz.)
	+	* 2 tsp juice from 1 lemon
	+	Cake
	+	* 1 cup unbleached all-purpose flour (5 oz.)
	+	* 1 Tbsp cornmeal
	+	* 1 tsp baking powder
	+	* 1/2 tsp salt
	+	* 3/4 cup (5.25 oz.) granulated sugar
	+	* 1/4 cup (1.75 oz.) light brown sugar
	+	* 2 large eggs
	+	* 6 Tbsp unsalted butter - melted and cooled slightly
	+	* 1/2 cup sour cream
	+	* 1 tsp vanilla extract
	+	\\
	+	- Heat oven to 350 deg.
	+	- Arrange pear halves in radial pattern with narrow end toward center in 10" vertical side saute pan. Create filler circle for center if required. Slice back side if necessary for 1/2" thickness. Cut remainder in 1/4" slices.
	+	- Heat the butter When foaming subsides add the 1/2" thick pear slices with center cut up and cook with top on until the pears begin to caramelize, approx. 6 min. Remove the slices, add the brown sugar and lemon juice and mix well. Reinstall the 1/2" pieces with center cut down, place 1/4" pieces on top. Cook until pear pieces are softened, approx. 5min. Remove from heat and set aside while preparing cake.
	+	- Whisk flour, cornmeal, baking powder, and salt in medium bowl. Whisk granulated sugar, brown sugar, and eggs together in large bowl until thick and homogeneous. Slowly whisk in butter until combined. Add the sour cream and vanilla and whisk until combined.
	+	- Add flour mixture to wet mixture and whisk until just combined. Pour batter into pan and spread evenly over fruit.
	+	- Bake on lower rack until cake is golden brown and center is set, 55-60 min. in stainless steel pan.
	+	- Cool pan on wire rack for 30 min. Over protected surface invert onto serving plate and lift off pan. Place drips and fruit stuck onto pan on top of cake and smooth.
	+	- Allow cake to cool for 20 min. or longer before serving.
	+	\\
	+	Serves: 10 Total cook time: 1 hr 15 min.
	+	Source: Cook's Illustrated Sept/Oct 2010
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food,dessert }}

peaswithshallotandmint

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:56 +0000

2026/04/22 06:24	current
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	+	====== Sauteed Peas with Shallot and Mint ======
	+	*2 tsp olive oil
	+	*1 small shallot - minced
	+	*1 med garlic - minced
	+	*1 lb frozen baby peas
	+	*1/4 cup low sodium chicken broth
	+	*1/4 tsp sugar
	+	*1/4 cup minced fresh mint leaves
	+	*1 Tbsp unsalted butter
	+	*2 tsp lemon juice
	+	\\
	+	- Heat oil in 12" skillet until shimmering. Add shallot and cook, stirring frequently, until softened, about 2 min. Add garlic and cook stirring frequently, until fragrant, about 30 sec.
	+	- Stir in peas, broth, and sugar. Cover and cook until peas are bright green and just heated through, 3-5 min.
	+	- Add mint and butter and toss until incorporated.
	+	- Remove pan from heat; stir in lemon juice. Season with salt and pepper.
	+	\\
	+	Serves: 4 Total cook time: 8 min.
	+	Source: Cook's Illustrated Nov/Dec 2009
	+	\\
	+	\\
	+	{{tag>food vegetarian side}}

pennewithricottaandpeas

anonymous@undisclosed.example.com (Anonymous) — Fri, 09 Jun 2017 18:14:38 +0000

2026/04/22 06:24	current
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	+	====== Penne with Ricotta and Peas ======
	+	* salt and pepper
	+	* 1 cup frozen peas
	+	* 1 lb penne, ziti, or other cut pasta
	+	* 1 cup ricotta (preferably fresh)
	+	* 1 Tbsp softened butter
	+	* 1/2 cup + 1/2 cup Parmesan cheese
	+
	+
	+	\\
	+	- Bring large pot of water to boil, and salt it. In a separate pot, cook peas in boiling salted water, until just tender, about 3 min. Drain, rinse in cold water, drain again and set aside.
	+	- Cook the pasta in the large pot. While it is cooking, mix ricotta, butter and 1/2 cup Parmesan in a warmed bowl. When pasta is done drain and save 1 cup of water. Add as much of the water to the ricotta mixture as required to make a sauce.
	+	- Toss the pasta with the ricotta mixture and peas. Sprinkle with salt and black pepper, add more cooking water if necessar, and serve. Pass remaining Parmesan at the table.
	+
	+
	+	\\
	+	Serves: 4 Total cook time: 20 min.
	+	Source: NYT cooking app
	+
	+
	+	\\
	+	\\
	+	{{tag>food,vegetarian }}

pennewithzucchiniandfeta

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:24:57 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Penne with Zucchini and Feta ======
	+
	+	*16 oz uncooked penne or similar pasta
	+	*1 Tbsp olive oil
	+	*1 tsp dried oregano
	+	*4 medium zucchini halved lengthwise and diced
	+	*4 garlic cloves crushed
	+	*1 cup fat-free, less sodium chicken broth or vegetable broth
	+	*1 tsp grated lemon rind
	+	*1 Tbsp lemon juice
	+	*1/2 tsp black pepper
	+	*6 oz crumbled feta cheese - plain, basil, or tomatoe flavored
	+	\\
	+	- Cook the pasta according to directions omitting salt or fat
	+	- While the pasta cooks heat the oil in a large skillet. Add the oregano, zucchini and garlic; saute 4 min.
	+	- Stir in the broth, lemon rind, juice and pepper. Add the pasta and cheese, toss well and serve immediately.
	+
	+	\\
	+	Serves: 6 Total cook time: 15 min.
	+
	+	\\
	+	\\
	+	{{tag>food vegetarian maincourse}}
	+

pernil

anonymous@undisclosed.example.com (Anonymous) — Sat, 04 Mar 2017 04:28:24 +0000

2026/04/22 06:24	current
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	+	====== Pernil ======
	+	* Pork shoulder roast (Boston Butt) - 4-7 lb
	+	* 4 or more garlic - peeled
	+	* 1 large onion - quartered
	+	* 2 Tbsp fresh oregano leaves or 1 Tbsp dried oregano
	+	* 1 Tbsp ground cumin
	+	* 1 tsp ancho or other mild chile powder
	+	* 1 Tbsp salt
	+	* 2 tsp freshly ground black pepper
	+	* Olive oil as needed
	+	* 1 Tbsp cider vinegar
	+	* lime wedges - for serving
	+
	+	\\
	+	- Heat oven to 275-300 deg. Score meat's skin with a sharp knife, making a cross-hatch pattern. Pulse garlic, onion, oregano, cumin, chili, salt and pepper together in a food processor. Add oil in a drizzle and scraping down sides as necessary, until mixture is a thick paste. Blend in the vinegar.
	+	- Rub this mixture well into pork, getting it into every nook and cranny. Put pork in a roasting pan and film bottom with water.
	+	- Roast pork turning and basting every hour and adding more water as necessary, until internal temp = 195 deg and meat is very tender. Raise heat at end of cooking if necessary for browned and crisp exterior.
	+	- 6.4lb roast - 3hr@275, 2hr@300, 30min@375 worked well with tender meat and crisp exterior; 4lb roast - may be done in 3hr@300
	+	- Let meat rest 10-15min before cutting it up. Serve with lime slices.
	+
	+
	+	\\
	+	Serves: 6-10 Total cook time: 3-6 hours
	+	Source: The Minimalist Jan 2,2008
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food,meat }}

peruvianporkstewwithlimeandapples

anonymous@undisclosed.example.com (Anonymous) — Thu, 02 Feb 2012 01:37:30 +0000

2026/04/22 06:24	current
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	+	====== Peruvian Pork Stew with Lime and Apples ======
	+	* 2 Tbsp olive oil
	+	* 3-4 lb boneless pork shoulder trimmed - cut into 2" pieces
	+	* 2 large white onions - chopped
	+	* 4 large apples - peeled,cored and roughly chopped
	+	* 3 dried ancho chiles - snipped and seeded
	+	* 3 bay leaves
	+	* pinch of ground cloves
	+	* 3 bay leaves
	+	* 1/4 cup lime juice
	+	* 4 cups chicken stock
	+	* 1/4 cup chopped cilantro (garnish)
	+
	+	\\
	+	- Heat olive oil in large pot and brown the pork on all sides. This may have to be done in batches for most efficient browning. Remove meat from pot and place on dish.
	+	- Saute the onions and apples in the pot with the chilies, bay leaves and cloves until the onions are tender, about 10 min.
	+	- Combine all the ingredients in the pot. Bring to boil, lower heat so mixture bubbles steadily, but not vigorously.
	+	- Cook stirring every 30 min. until the meat is very tender and just about falling apart typically 60 to 90 min. Taste and adjust the seasoning and lower the heat. It will keep for at least 1 hr. prior to serving. Remove the meat and reduce the broth if desired. Serve over rice, garnished with cilantro.
	+
	+
	+	\\
	+	Serves: 8 Total cook time: 2 hr.
	+	Source: NYT magazine 01/08/12
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food,maincourse }}

pesto

anonymous@undisclosed.example.com (Anonymous) — Sun, 29 Jul 2012 14:44:57 +0000

2026/04/22 06:24	current
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	+	====== Pesto ======
	+	*1/4 cup nuts (pine nuts, walnuts, pecans, almonds) - toasted
	+	*3 med garlic cloves - unpeeled
	+	*2 oz. fresh basil leaves (2 cups packed)
	+	*2 Tbsp fresh parsley or baby spinach leaves - optional to maintain green color
	+	*6 Tbsp extra-virgin olive oil
	+	*1/2 tsp salt
	+	*1/4 cup finely grated Parmesan cheese or Pecorino Romano
	+	*Ground black pepper
	+	\\
	+	- Toast nuts in small skillet stirring frequently until just golden and fragrant, about 5 min. Set aside. Add the garlic to empty skillet and toast until fragrant and the cloves deepen slightly, about 7 min. Let the garlic cool, peel, and chop. Alternative: cook garlic on skewer in boiling water for 45 sec. following by cooling with cold running water.
	+	- Place the basil and other leaves if using in 1 gal zip lock bag and pound with flat side of meat pounder or rolling pin until all the leaves are bruised.
	+	- Process the nuts through salt in food processor until smooth, stopping as necessary to scrape down the sides of the bowl, about 1 min. Stir in the Parmesan and season with salt and pepper to taste.
	+	- Makes enough for 1 lb of pasta. When using on pasta reserve 1/4 cup cooking water and add back to pasta prior to adding pesto.

	+	\\
	+	Serves: 6 cook time: 12 min.
	+	Source: Cook's Illustrated July 1996
	+	\\
	+	\\
	+	{{tag>food vegetarian side}}

picadillo

anonymous@undisclosed.example.com (Anonymous) — Mon, 21 Mar 2016 21:03:41 +0000

2026/04/22 06:24	current
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	+	====== Picadillo ======
	+	*2 Tbsp olive oil
	+	*2 med onions - chopped
	+	*2 oz. dried chorizo - diced
	+	*4 garlic cloves - minced
	+	*1 1/2 lb. ground beef
	+	*fresh ground pepper and salt
	+	*28 oz. can whole tomatoes - drained and crushed
	+	*2 Tbsp red wine vinegar
	+	*1 Tbsp ground cinnamon
	+	*2 tsp ground cumin
	+	*2 bay leaves
	+	*pinch ground cloves
	+	*pinch ground nutmeg
	+	*2/3 cup raisins
	+	*2/3 cup stuffed olives
	+	\\
	+	- Heat oil in dutch oven or heavy pot. Add onions, chorizo, and garlic. Cook approx 10 min. until onions soften.
	+	- Add beef. Breakup and cook until meat is browned. Add salt and pepper to taste.
	+	- Add tomatoes, vinegar, cinnamon, bay leaves, cloves, and nutmeg. Stir to combine. Lower heat, cover pot, simmer for 30 min.
	+	- Uncover pot, add raisins and olives, cook for 15 min.
	+	- Serve with white rice.
	+	\\
	+	Serves: 6 Total cook time: 1 hr.
	+	Source: NYT recipe app
	+	\\
	+	\\
	+	{{tag>food maincourse meat}}

pineappleupsidedowncake

anonymous@undisclosed.example.com (Anonymous) — Sat, 15 Jul 2023 02:22:59 +0000

2026/04/22 06:24	current
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	+	====== Pineapple Upside Down Cake ======
	+	===== Simple Cake =====
	+	*6 Tbsp butter
	+	*1 1/2 cup brown sugar
	+	*1 20oz can sliced pineapple - reserve 1/2 cup juice
	+	*5 maraschino cherries - halved
	+	*1 package yellow cake mix (extra moist best)
	+	- A dutch oven with effective diameter of 9" yields a cake 2 1/2" high and uses 8 pineapple rings. A 12" skillet (11" effective dia.) would yield a cake 1 1/2" high
	+	- Melt the butter in dutch oven or heavy skillet with lid. Remove from heat and sprinkle brown sugar evenly over the butter. Arrange pineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry half in the center of each ring.
	+	- Prepare the cake mix per the box directions substituting 1/2 cup pineapple juice for some of the liquid. Pour the batter over the pineapple layer and put cover on pot.
	+	- Cook in preheated 325 deg oven for approximately 45 - 50 min. (cooking time for 9" dutch oven) until the center is completely cooked and an inserted tooth pick comes out clean. When done allow to cool for 10 min. and then flip over onto serving plate.

	+	\\
	+	Serves: 12 Total cooking time: 50 min.
	+	Source: All Recipes Pineapple Upside-Down Cake VII
	+	\\
	+	===== Medium Scratch Cake =====
	+	Topping
	+	*1 can(20oz) pineapple chunks
	+	*1/3 cup juice from pineapple chunks
	+	*1 cup brown sugar
	+	*4 Tbsp butter
	+	*1/2 tsp vanilla extract
	+	Cake
	+	*1 cup unbleached flour (5 oz)
	+	*1 Tbsp cornmeal
	+	*1 tsp baking powder
	+	*1/2 tsp table salt
	+	*3/4 cup sugar (5 1/4 oz)
	+	*1/4 cup packed light brown sugar
	+	*2 large eggs
	+	*6 Tbsp unsalted butter - melted and cooled slightly
	+	*1/2 cup + 2 Tbsp sour cream
	+	*1 tsp vanilla extract
	+	- Heat oven to 350 deg.
	+	- Heat brown sugar and pineapple juice in 8" square baking pan (alternative: 9" round). Cook until mixture is bubbly and starts to thicken. Remove from heat and whisk in butter and vanilla. When mixture has slightly cooled press in the pineapple chunks and set aside. Allow to harden prior to cake addition.
	+	- In medium dry bowl whisk FLOUR, CORNMEAL, BAKING POWDER, and SALT; set aside.
	+	- In larger wet bowl whisk GRANULATED SUGAR, BROWN SUGAR, EGGS together until thick and homogeneous, about 45 sec. Slowly whisk in BUTTER until combined. Add SOUR CREAM and VANILLA, whisk until combined.
	+	- Add dry flour mixture to wet mixture and mix until just combined.
	+	- Pour batter into pan and spread evenly over fruit. Cover pan tightly with cover or aluminum foil. Bake until golden, center of cake has solidified and toothpick inserted into center comes out clean, 60-70 min.
	+	- Cool pan on wire rack 35 min. Run knife around sides of pan to loosen. Place plate over cake pan and invert. If fruit sticks to bottom, remove it and stick on top of cake.
	+	\\
	+	Serves: 8 Total cooking time: 70 min.
	+	Source: Cook's Illustrated 9/1/2009 with pineapple substitution
	+	\\
	+
	+	===== Large Scratch Cake =====
	+	Topping
	+	*1 1/2 cans(20oz) pineapple chunks
	+	*1/2 cup juice from pineapple chunks
	+	*1 1/4 cup brown sugar
	+	*5 Tbsp butter
	+	*1/2 tsp vanilla extract
	+	Cake
	+	*1 1/2 cup unbleached flour (7 1/2 oz)
	+	*1 Tbsp + 1 tsp cornmeal
	+	*1 1/2 tsp baking powder
	+	*1/2 tsp table salt
	+	*3/4 cup sugar (5 1/4 oz)
	+	*1/4 cup + 1 Tbsp packed light brown sugar
	+	*3 large eggs
	+	*8 Tbsp unsalted butter - melted and cooled slightly
	+	*1/2 cup + 2 Tbsp sour cream
	+	*1 1/4 tsp vanilla extract
	+	- Heat oven to 350 deg.
	+	- Heat brown sugar and pineapple juice in 10" straight high sided skillet. Cook until mixture is bubbly and starts to thicken. Remove from heat and whisk in butter and vanilla. When mixture has slightly cooled press in the pineapple chunks and set aside. Allow to harden prior to cake addition.
	+	- In medium dry bowl whisk FLOUR, CORNMEAL, BAKING POWDER, and SALT; set aside.
	+	- In larger wet bowl whisk GRANULATED SUGAR, BROWN SUGAR, EGGS together until thick and homogeneous, about 45 sec. Slowly whisk in BUTTER until combined. Add SOUR CREAM and VANILLA, whisk until combined.
	+	- Add dry flour mixture to wet mixture and mix until just combined.
	+	- Pour batter into pan and spread evenly over fruit. Cover pan tightly with cover or aluminum foil. Bake until golden, center of cake has solidified and toothpick inserted into center comes out clean, 60-70 min.
	+	- Cool pan on wire rack 35 min. Run knife around sides of pan to loosen. Place plate over cake pan and invert. If fruit sticks to bottom, remove it and stick on top of cake.
	+	\\
	+	Serves: 12 Total cooking time: 70 min.
	+	Source: Cook's Illustrated 9/1/2009 with pineapple substitution
	+	\\
	+	\\
	+	{{tag>food dessert}}

piperade

anonymous@undisclosed.example.com (Anonymous) — Sun, 28 Apr 2019 16:38:58 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+	====== Piperade ======
	+	*3 plum tomatoes - peeled and roughly chopped about 2 cups
	+	*3 Tbsp extra virgin olive oil
	+	*1 med onion - thinly sliced
	+	*2 med green bell peppers - seed and stem removed; roughly chopped
	+	*1/2 tsp salt
	+	*4 garlic cloves - minced
	+	*1 tsp sugar
	+	*1/2 tsp piment dEspelette or hot paprika
	+
	+	\\
	+	- Optional: Cut small X in bottom of each tomato. Bring a pot of water to a boil, add tomatoes and cook until skin begins to wrinkle and peel at the edges of the cuts, about 30 sec. Drain, rinse with cool water and peel off skin with your fingers. Roughly chop tomatoes and set aside.
	+	- In 12" skillet heat oil until hot but not smoking. Add onions, peppers and salt and saute, stirring frequently, until onions are translucent and peppers have started to lighten in spots, about 10 min. Add garlic and continue to saute for 1 min more.
	+	- Stir in tomatoes, sugar and spice, reduce heat, cover and cook until tomatoes are starting to fall apart and peppers are soft but still hold their shape, bout 15 min. Remove cover and continue to cook; stirring frequently, until mixture thickens like a slightly runny relish, about 5 min. more. Adjust salt.
	+
	+	\\
	+	Serves: 4 Total Cook Time: 35 min
	+	Source: NYT app Piperade
	+	\\
	+	\\
	+	{{tag>food sidedish vegetarian}}

pizza

anonymous@undisclosed.example.com (Anonymous) — Thu, 24 Aug 2017 03:21:41 +0000

2026/04/22 06:24	current
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	+	====== Pizza ======
	+
	+	===== Butternut Squash and Onion with Rosemary =====
	+	* 1/2 butternut squash - peeled, seeded, thinly sliced - roasted with onion at 450 deg for 20min until soft prior to placing on pizza.
	+	* med onion - sliced half rounds
	+	* 1 tsp chopped fresh rosemary - sprinkle on squash and onion prior to roasting
	+	* salt and pepper - sprinkled on squash and onion prior to roasting
	+	* 2 Tbsp olive oil - drizzled and tossed on squash and onion prior to roasting
	+	* 2 Tbsp Asiago or Parmesan cheese - grated - sprinkled on pizza after cooked for 10 min with squash and onion placed on top of dough
	+	* 1 Tbsp olive oil - drizzled over pizza after cooked
	+	===== Sweet Potato & Sage =====
	+	* olive oil - brushed on dough
	+	* sweet potato - thinly sliced & spread on top
	+	* fresh sage - snipped and sprinkled on top
	+	* maple syrup - drizzled on top
	+	* pancetta - crisp cooked crumbled (optional)
	+
	+	===== Blue Cheese & Pear =====
	+	* sweet onion - thinly sliced, cooked with hot oil until tender & golden brown, spread on dough
	+	* pear - thinly sliced & spread on top
	+	* blue cheese - sprinkled on top
	+
	+	===== Sausage & Green Onion =====
	+	* pizza sauce - spread on top of dough
	+	* cooked Italian sausage - sprinkled on top of sauce
	+	* green olives - sliced & sprinkled on top
	+	* mozzarella cheese - shredded & sprinkled on top
	+
	+	===== Barbecue chicken =====
	+	* bottled barbecue sauce - spread on top of dough
	+	* shredded cooked chicken - spread on top
	+	* green sweet pepper - chopped & spread on top
	+	* Monterey Jack cheese - shredded & spread on top
	+
	+	===== Thai Peanut chicken =====
	+	* shredded cooked chicken
	+	* bottled peanut sauce
	+	* carrot - shredded Combine first 3 ingredients in bowl and spoon on top of dough
	+	* green onion - bias sliced & sprinkled on top
	+
	+	===== Rosemary & Potato =====
	+	* Gruyere cheese - shredded & sprinkled on top of dough
	+	* cooked redskin potatoes - sliced & arrange on top
	+	* fresh rosemary - snipped and sprinkled on top
	+	* black pepper - sprinkle on top
	+	* sea salt - sprinkle on top
	+	* olive oil - drizzle on top
	+
	+	===== Chutney & Grape & Pistachio =====
	+	* chutney - spread on dough
	+	* seedless red grapes - halve & spread on top
	+	* pistachios - coarsely chopped & spread on top
	+
	+	===== Balsamic & Cremini & Goat Cheese =====
	+	* cremini mushrooms - slice and cook in skillet in hot oil until nearly tender
	+	* balsamic vinegar - add to cooked mushrooms and cook until liquid evaporates and tender. Spread on top of dough.
	+	* goat cheese - crumble & sprinkle on top
	+	* fresh thyme - sprinkle on top
	+	* balsamic vinegar - sprinkle on top just prior to serving
	+
	+	===== Dough Ovals =====
	+	* 1 1/4 cup warm water (105-115 deg)
	+	* 2 Tbsp olive oil
	+	* 1 pckg active dry yeast
	+	* 1 tsp sugar
	+	* 3 1/4 - 3 1/2 cup all-purpose flour
	+	* 1 tsp salt
	+	\\
	+	- Stir together water, olive oil, yeast, and sugar in small bowl. Stir to dissolve yeast and let mixture stand until foamy , 10 min.
	+	- In large bowl stir together 2 3/4 cups of the flour and salt. Stir yeast mixture into flour mixture until combined. Stir in as much of the remaining flour as possible.
	+	- Turn dough onto lightly floured surface. Knead in enough of the remaining flour to make a soft dough that is smooth and elastic.
	+	- Place sough in and oiled bowl, turning once to grease surface of dough. Cover and let rest in a warm place until double in bulk, about 45-60 min.
	+	- Punch dough down. Turn out on a lighly floured surface. Divide dough into 9 equal portions. Cover and let rest for 10 min. Roll each portion into a 4x9 oval. (Cover remaining dough when not working with it.)
	+	- Sprinkle baking sheet with cornmeal. Place 3 of the ovals on prepared baking sheet. Top with topping. Bake in 450 deg oven for about 10 min. or until golden.
	+
	+
	+	\\
	+	Serves: 6 Total cook time: 15 min.
	+	Source: Midwest Living Feb 2012
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food }}

poachedchickenbreasts

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:25:01 +0000

2026/04/22 06:24	current
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	+	====== Poached Chicken Breasts ======
	+	*2 boned or boneless chicken breasts (1 1/3 - 1 1/2lb yields 4 cups shredded chicken)
	+	*2 1/2 qut. water
	+	*1 onion - quartered
	+	*2 garlic cloves - peeled and crushed
	+	*1/2 tsp dried thyme or oregano
	+	*1 tsp salt
	+	\\
	+	- Combine the water, onion, and garlic in saucepan and bring to boil. Add the chicken breasts and lower heat to simmer. Skim off any foam and add herbs.
	+	- Cover and simmer for 15-20 min until the chicken is cooked through. The thickest part of the meat should register 160 deg and the meat should not be pink. Add salt to taste.
	+	- Allow the chicken to cool in the broth if there is time. Remove when cool enough to handle and remove meat from the bone and shred. When pulling with the grain the meat separates naturally.
	+	- Strain the chicken broth and refrigerate overnight. The next morning skim off and discard the fat and freeze the broth in smaller containers.
	+	\\
	+	Serves: 4 Total cooking time: 20 min.
	+	Source: NYT Recipes for Health
	+	\\
	+	\\
	+	{{tag>food meat}}

poachedpears

anonymous@undisclosed.example.com (Anonymous) — Wed, 26 Dec 2018 03:24:48 +0000

2026/04/22 06:24	current
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	+	====== Poached Pears ======
	+	\\
	+	===== Flambeed Vanilla-Poached Pears with Apricot Sauce =====
	+
	+	\\
	+	*1 1/2 cups water
	+	*3/4 cup sugar
	+	*1/2 tsp vanilla extract
	+	*6 Bosc pears - peeled, halved and cored
	+	*1 cup apricot preserves
	+	*2 Tbsp cornstarch
	+	*2 Tbsp water
	+	*1/2 cup rum
	+	\\
	+	- Bring 1 1/2 cup water, sugar, and vanilla extract to a boil in 12" skillet with lid. Add pear halve, reduce heat and simmer gently with the top on until the pears have just turned tender, about 10 min. Place halves in 9x13 bake pan and continue with batches until all the halves have been cooked.
	+	- Increase the heat and boil the syrup until it has reduced to 1 cup. Stir in apricot preserves and return to a boil. Dissolve the cornstarch in 2 Tbsp of water and stir into the simmering syrup. Cook and stir until thickened and clear, about 30 sec.
	+	- Pour the sauce over the pears. To serve sprinkle the rum over the pears and carefully ignite tableside with lights turned low. Let the alcohol burn out and serve.
	+	\\
	+	===== Poached Orange Pears =====
	+	\\
	+	* 1 1/2 cups orange juice
	+	*1/2 cup packed brown sugar
	+	*1 3" cinnamon stick
	+	*6 large Bosc pears - peeled, halved and cored
	+	*2 Tbsp corn starch
	+	*2 Tbsp water
	+	*1/2 cup fresh raspberries (optional)
	+	- Bring orange juice, brown sugar and cinnamon stick to a boil in 12" skillet with lid. Add pear halve, reduce heat and simmer gently with the top on until the pears have just turned tender, about 10 min. Place halves in 9x13 bake pan and continue with batches until all the halves have been cooked.
	+	- Optional: Increase the heat and boil the syrup until it has reduced to 1 cup. Dissolve 2 Tbsp cornstarch in 2 Tbsp of water and stir into the simmering syrup. Cook and stir until thickened and clear, about 30 sec.
	+	- Place pear half in desert dish, garnish with raspberries, and drizzle with poaching liquid.
	+	- Optional: Flambe with 1/2 cup rum and dimmed lights.
	+	\\
	+	===== Blushing Cranberry Pears =====
	+	*2 cups cranberry juice cocktail
	+	*1/4 cup sugar
	+	*1 cinnamon stick
	+	*6 large Bosc pears - peeled & whole with stem or peeled, halved and cored
	+	\\
	+	- Bring cranberry juice and sugar to boil in 12" skillet with lid or large pot. Add pears, reduce heat and simmer with top on until tender but firm, about 15-20 min.
	+	- Turn pears occasionally as cooling to maintain even color.
	+	- Optional: Increase the heat and boil the syrup until it has reduced to 1 cup. Dissolve 2 Tbsp cornstarch in 2 Tbsp of water and stir into the simmering syrup. Cook and stir until thickened and clear, about 30 sec.
	+	- Place in desert dish and drizzle with poaching liquid.
	+	- Optional: Flambe with 1/2 cup rum and dimmed lights.
	+	\\
	+	Serves: 12 Total cook time: 25 min.
	+	Source: Allrecipes
	+	\\
	+	\\
	+	{{tag>food desert}}

polentaandroastedrootvegetablecasserole

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:25:03 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Polenta and Roasted Root Vegetable Casserole ======
	+
	+	Preheat oven to 375F
	+
	+	Roasted Vegetables:
	+	*4 parsnips (1lb) peeled and cut into 1" pieces
	+	*8 carrots (~3/4 lb) peeled and cut into 1" pieces
	+	*3 large sweet peppers (red & yellow) cored, seeded, cut into 1" strips
	+	*1 bulb fennel (~1/2 lb) rinsed, sliced into 1" strips
	+	*1 red onion (large) cut into 1/2" wedges
	+	*2 Tbsp olive oil
	+	*1/2 tsp salt
	+	*1/4 tsp black pepper
	+
	+	Polenta:
	+	*4 cups milk
	+	*1 cup hot water
	+	*1 tsp garlic powder
	+	*1 tsp salt
	+	*1/4 tsp black pepper
	+	*1 1/2 cup cornmeal
	+	*1/2 cup grated Parmesan cheese
	+	*1/3 cup (1 container) fresh basil leaves, shredded
	+	\\
	+	Topping:
	+	*1/4 cup heavy cream (or whipping cream)
	+	*1/2 cup shredded fontina cheese (or mozzarella)
	+	*1 tsp fresh thyme leaves
	+
	+	Vegetables:
	+	- In large bowl, mix parsnips, carrots, peppers, fennel, red onion, oil, salt and pepper. Spread in single layer on roasting pan.
	+	- Roast in 375F oven 45 min., stirring halfway through.
	+
	+	Polenta:
	+	- In large saucepan combine milk, water, garlic powder, salt and pepper.
	+	- Bring to a simmer over medium-high heat. Whisk in cornmeal, cook, whisking, until thick and smooth, 3 min. If too thick, add a little more hot water.
	+	- Stir in Parmesan and basil.
	+
	+	Topping:
	+	- Coat 13x9 (stainless) pan with cooking spray.
	+	- Spread polenta in pan and arrange vegetables over polenta. Drizzle cream on top. Sprinkle with cheese and thyme.
	+	- Bake in 375deg oven 25 min. Let cool slightly before cutting.
	+
	+
	+	\\
	+	\\
	+	{{tag>food vegetarian maincourse}}
	+

porkandbowsskilletdinner

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:25:04 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Pork and Bows Skillet Dinner ======
	+
	+	* 1 Tbsp butter
	+	* 3/4 lb boneless pork loin - 3/4" cubes
	+	* 1 cup onions - chopped
	+	* 3 cups chicken broth
	+	* 2 large red potatoes - 1/2" cubes
	+	* 3 cups bowtie pasta
	+	* 1/2 cup milk
	+	* 2 Tbsp all purpose flour
	+	* 1 cup peas - frozen
	+	* 1 cup peas and carrots - frozen
	+	* 1/8 tsp pepper - coarsely ground
	+	* 1/4 cup parsley (optional)
	+	\\
	+	- Melt butter in skillet, brown pork, remove pork and brown onions 5 min.
	+	- Add broth, potatoes, and pasta. Bring to boil, cover, simmer for 10 min.
	+	- Blend milk and flour and add to skillet. Add browned pork, peas, peas/carrots, pepper. Cook stirring occcasionally until it thickens and the potatoes and pasta are tender, 8-10 min.
	+	- Sprinkle with parsley if desired and serve.
	+	\\
	+	Serves: 4-5 Total cook time: 30min
	+	\\
	+	\\
	+	{{tag>food meat maincourse}}
	+

porkandgreenchilestew

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:25:05 +0000

2026/04/22 06:24	current
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	+	====== Pork and Green Chili Stew ======
	+	* 2 lb pork butt or shoulder - trim excess fat, cut into strips or chunks
	+	* 1 large onion - roughly chopped
	+	* salt
	+	* 1 Tbsp minced garlic
	+	* 14 oz. can diced tomatoes with liquid
	+	* 2 cups roughly chopped roasted green chilies
	+	* garlic powder (optional)
	+	* warm flour tortillas or rice for serving
	+
	+	\\
	+	- Heat a large deep skillet or Dutch oven. When hot add pork and cook, stirring occasionally to keep it from sticking, about 8 min. Add the onion and a sprinkle of salt and cook, stirring occasionally until it softens slightly, 4 to 5 min.
	+	- Add the garlic, tomatoes and 1 cup water. Bring to boil and boil vigorously for 2-3 min. Add the chiles, a sprinkle of salt and a sprinkle of garlic powder if using. Reduce the heat so the mixture bubbles gently but steadily. Cook until most of the liquid evaporates, 6-10 min. There should be some liquid in the bottom of the pot, but it should not be soupy. Taste and add more salt if necessary. Serve with warm flour tortillas or over rice.
	+
	+	\\
	+	Serves: 6 Total cook time: 30 min.
	+	Source: NYT magazine Oct 16, 2011
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food, meat }}

porkbraisedwithturnips

anonymous@undisclosed.example.com (Anonymous) — Wed, 11 Jan 2017 15:23:00 +0000

2026/04/22 06:24	current
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	+	====== Pork Braised with Turnips and Marjoram ======
	+	* 2 lb pork butte (pork shoulder)
	+	* 1 tsp ground coriander
	+	* 1 tsp five-spice powder
	+	* 1/2 tsp hot paprika alt:smoked paprika
	+	* 1 tsp salt
	+	* 1/2 tsp ground black pepper
	+	* 1/2 cup minced shallots
	+	* 1 large apple - peeled, cored, minced
	+	* 2 clove garlic - finely chopped
	+	* 1/2 cup sherry
	+	* 1 - 15 oz chicken stock - divided (3/4+3/4+remainder)
	+	* 1 1/2 lb med size white turnips - peeled and quartered
	+	* 1 1/2 Tbsp marjoram leaves - divided 1 Tbsp + 1/2 Tbsp
	+	* 1 tsp dried thyme
	+	* 1 Tbsp corn starch
	+
	+	\\
	+
	+	- Trim excess fat from pork, dice and reserve. Cut the rest of the meat in 1 1/2" chunks. Mix coriander, five-spice, paprika and pepper together in a large bowl. Add the pork and coat the meat with the spices.
	+	- Heat a large saute pan, add the reserved pork fat and cook until it renders, 5 min or so. Add vegetable oil if required and add the pork, toss in the salt and sear until browned. Return to the bowl. Lower heat, add the shallots, saute until soft, then add the apple and garlic, saute briefly, add sherry. Cook a few minutes until reduced, add 3/4 cup of the stock, stir, return the meat to the pan, season with salt, cover and cook on low 30 min.
	+	- Add another 3/4 cup of the stock and tuck in the turnips. Scatter 1 Tbsp of marjoram and the thyme on top. Cover and simmer 45 min, adding a little more stock if needed.
	+	- Mix corn starch with remaining stock and add to mixture, stir until thickened. Strew remaining marjoram on top
	+
	+	\\
	+	Serves: 4-6 Total cook time: 90 min
	+	Source: NYT Cooking App
	+
	+	\\
	+	\\
	+	{{tag>food,maincourse }}

porkchopswithhoneymustardmarinade

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:25:06 +0000

2026/04/22 06:24	current
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	+	====== Pork Chops with Honey Mustard Marinade ======
	+	* 1/2 cup soy sauce
	+	* 1/3 cup vegetable oil
	+	* 4 tsp honey
	+	* 3 Tbsp Dijon mustard
	+	* 2 Tbsp chopped fresh tarragon leaves
	+	* 4 med cloves garlic - minced (4 tsp)
	+	* 1 1/2 tsp ground black pepper
	+	* 1 tsp cider vinegar
	+	* 4-6 pork chops
	+
	+	\\
	+	- Combine soy, oil, honey, mustard, tarragon, garlic, and pepper in small bowl. Reserve 1/4 cup marinade and combine with cider vinegar.
	+	- Place remaining marinade and meat in gallon-size sip lock bag. Press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag half way through to marinade evenly.
	+	- Remove meat from marinade, letting excess drip back into the bag and discard.
	+	- Place pork chops on grill. Adjust location and use of cover to crisp, but not burn outside. Cook until center of pork chop reads 135-140 deg with instant read thermometer. Remove from grill, tent with foil, and allow to rest for 5-10 min. Coat with reserved marinade. Center of meat should reach 145 deg during rest.
	+	- Marinade may also be used with steak.
	+
	+
	+	\\
	+	Serves: 4-6 Total cook time: 1 hr marinade + 20 min. cooking
	+	Source: Cook's Illustrated Honey Mustard Marinade for Steaks
	+
	+
	+	\\
	+	\\
	+	{{tag>food meat }}

porkchopswithsweetpeppersandbalsamicvinegar

anonymous@undisclosed.example.com (Anonymous) — Tue, 03 Feb 2015 18:14:36 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+	====== Pork Chops with Sweet Peppers and Balsamic Vinegar ======
	+	* 1 cup sugar - brine (optional to aid browning)
	+	* 6 oz. wght salt - 8 cups brine (approx. 1/2 cup table salt)
	+	* 4 bone-in rib loin pork chops - 3/4"-1" thick (no need with "enhanced" pork)
	+	* 2 Tbsp olive oil
	+	* 1 large onion - chopped fine
	+	* 1 large red bell pepper - stemmed and cut into 1/4" strips
	+	* 1 large yellow bell pepper - stemmed and cut into 1/4" strips
	+	* 2 anchovy fillets - minced
	+	* 1 sprig rosemary about 5" long
	+	* 2 med garlic cloves minced (about 2 tsp)
	+	* 3/4 cup water
	+	* 1/2 cup balsamic vinegar (optional additional 2 Tbsp to finish sauce at end)
	+	* 2 Tbsp unsalted butter
	+	* 2 Tbsp chopped fresh parsley
	+	* 1 Tbsp chopped fresh thyme
	+	\\
	+	- Dissolve salt and sugar if using in hot water in large container. Add additional cold water and chops, refrigerate for 30 min.
	+	- Remove chops from brine, pat dry, season with 3/4 tsp pepper, set aside.
	+	- Heat oven to 400 deg with rack in middle.
	+	- Heat oil in 12" oven safe skillet until oil starts to smoke, swirl to cover bottom. Place chops in skillet; cook until well browned 3-4 min. Press down in center to aid browning. Flip chops and brown other side for 1 min. Transfer to plate and set aside
	+	- Add onion and cook until just beginning to soften, about 2 min.
	+	- Add peppers, anchovies, and rosemary; cook until peppers just soften, about 4 min.
	+	- Add garlic, stirring constantly, until fragrant 30 sec.
	+	- Add water and vinegar and bring to boil, scraping up browned bits. Simmer until liquid is reduced to about 1/3 cup, 6-8 min. Discard rosemary
	+	- Return chops to skillet with browned side up. Nestle in peppers, but do not cover. Add any accumulated juices to skillet. Set skillet in oven and cook until center of chops registers 135-140 deg on instant read thermometer, 8-12 min. Begin checking temperature after 6 min. When temperature is reached carefully remove from oven with pot holders.
	+	- Cover skillet with lid and let stand until center of chops registers 145-150 deg., 5-7 min.
	+	- Transfer chops to platter or individual plates. Swirl butter into skillet and add parsley and thyme. If desired add optional 2 Tbsp of balsamic vinegar.
	+	- Spoon sauce and peppers over chops and serve immediately.
	+
	+	\\
	+	Serves: 4-6 Total cook time: 65 min.- 30min brine+18min skillet+10min oven+7min rest
	+	Source: Cook's Illustrated Jan. 2005.
	+
	+
	+	\\
	+	\\
	+	{{tag>food,meat }}

porkgyros

anonymous@undisclosed.example.com (Anonymous) — Mon, 24 Jul 2017 20:11:44 +0000

2026/04/22 06:24	current
Line 1:	Line 1:
	+	====== Pork Gyros ======
	+	* 2 1/2 lb pork shoulder
	+	* juice of 2 lemons
	+	* 1/4 cup + 1 Tbsp extra virgin olive oil
	+	* 8 garlic cloves - peeled and minced
	+	* 1 med size tomato
	+	* 2 med onions - peeled
	+	* 1 Tbsp + 1 tsp paprika (sweet or smoked)
	+	* 1 Tbsp kosher salt
	+	* 2 tsp ground black pepper
	+	* 1 1/2 Tbsp fresh oregano (5 sprigs)
	+	* Serving: warm pita,sliced cucumber, diced onions, chopped tomato, tzalziki sauce or ranch dressing
	+
	+	\\
	+	- Freeze shoulder 1 hr to firm up. Remove from freezer, discard skin, slice into 1/2" thick pieces cutting across the grain.
	+	- In large bowl whisk lemon juice, 1/4 cup olive oil, and garlic. Use box grater to add tomato and 1 onion. Add 1 Tbsp paprika, salt, pepper, and oregano leaves. Whisk together, add meat to bowl, toss to combine, cover, refrigerate 1 hr to overnight.
	+	- Heat oven to 450 deg, use 1 Tbsp olive oil to grease large rimmed baking pan. Quarter remaining onion and add to pork.
	+	- Roast until browned and crisp at edges and cooked through, 30-40 min. Check at 20 min. and drain excessive liquid.
	+	- When finished cooking allow to rest 2 min., chop into bits, sprinkle remaining paprika over meat.
	+	- Serve with warm pita, sliced cucumber, diced onions, chopped tomato, and tzalziki sauce.
	+
	+
	+	\\
	+	Serves: 8 Total cook time: 40 min. + 1hr-overnight marinade
	+	Source: NYT cooking app
	+
	+
	+	\\
	+	\\
	+	{{tag>food,meat }}

porkloinwitholivespinachandricestuffing

anonymous@undisclosed.example.com (Anonymous) — Thu, 25 Dec 2025 17:10:14 +0000

2025/12/25 12:09		current
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	=== Cooking ===		=== Cooking ===
	- Preheat oven to 325 deg.		- Preheat oven to 325 deg.
-	- Place pork in a baking pan. Bake at 325 deg until a thermometer registers 131 deg (1hr 20-30min). Let pork stand covered 20 min before slicing. (2023 46>135deg 1hr:20min; 2025 50>133deg 1hr:33min)	+	- Place pork in a baking pan. Bake at 325 deg until a thermometer registers 131deg (1hr 20-30min). Let pork stand covered 20 min before slicing. (2023 46>135deg 1hr:20min; 2025 50>133deg 1hr:33min)

	\\		\\

porkragualmaialino

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:25:09 +0000

2026/04/22 06:24	current
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	+	====== Pork Ragu al Maialino ======
	+	* 1 pork shoulder, bone in (Boston Butt)
	+	* 3 Tbsp olive oil
	+	* 1 med white onion - cut into large pieces
	+	* 2 ribs celery - cut into large pieces
	+	* 1 fennel bulb - trimmed and cut into large pieces
	+	* 1 qut chicken broth or enough to almost cover meat
	+	* 3 sprigs fresh thyme
	+	* freshly ground black pepper
	+	* 4 Tbsp unsalted butter
	+	* 16 oz. dry lasagna - broken into 3" pieces
	+	* 2 Tbsp fresh lemon juice
	+	* 2 Tbsp grated grana Padano cheese (Romano or Parmesan can be substituted)
	+	* 1 Tbsp chopped parsley
	+	* arugula or spinach leaves cleaned
	+
	+	\\
	+	- Season meat aggressively with salt and pepper and refrigerate until ready to use, as long as overnight.
	+	- Preheat oven to 350F. Place a Dutch oven over med-high heat and add 2 Tbsp olive oil. When it gently shimmers cook the onion, celery and fennel until they begin to soften, about 10 min. Rinse pork to remove excess salt and add to pot. Add broth and thyme and season with salt and pepper to taste. Bring to a simmer.
	+	- Cover and place in the oven; cook for 90 min or more until the meat just begins to pull away from the bone and the internal meat temperature exceeds 140 deg.
	+	- Allow the meat and broth to cool on the stove top for 30 min., or until you can touch the meat with your hands. Remove the pork and gently pull the meat from the bone, then tear the chunks into bite-size shreds. Place meat in a large bowl.
	+	- Strain the liquid and pour enough over the meat to barely cover. Use the remainder for soup. Cover and store in the refrigerator until ready to use, preferably overnight. If the roast is large half the meat and liquid can be saved for another meal.
	+	- Add the pork and liquid to a large pot and bring to a boil, lower heat and cook until the liquid is reduced by half. Add the butter and stir to emulsify.
	+	- Meanwhile cook the pasta in salted water according to the directions on the package, approx. 10 min. When finished drain and add to meat and sauce. Simmer for 1 min. Then add the lemon juice, half of the cheese, a tablespoon of olive oil, and the parsley. Stir to incorporate.
	+	- Serve immediately, topped with the greens and remaining cheese.
	+
	+	\\
	+	Serves: 4 Total cook time: 2hr cook+30min cool+overnight refrigerate
	+	Source: NYT Magazine Oct 3, 2010
	+
	+
	+	\\
	+	\\
	+	{{tag>food maincourse}}

porkshoulder

anonymous@undisclosed.example.com (Anonymous) — Fri, 05 May 2017 23:27:13 +0000

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	+	====== Pork Shoulder ======
	+
	+	===== Michael Pollan Cooked =====
	+	- Rub pork shoulder with salt 1-3 days before cooking
	+	- Refrigerate uncovered
	+	- Allow to reach room temperature prior to cooking
	+	- Cook at 200-330 deg for 4-6 hours
	+	- Meat is done when interior reaches 195 deg
	+	- 2 - 2lb pieces wrapped in foil - 250deg oven resulted in 199 deg after 5 1/2 hr
	+
	+	===== Cook's Science Sous Vide =====
	+	- See cook's science Cochinita Pibil - grill + sous vide
	+	- cook's science The Science of Pork Shoulder
	+	- conversion of connective tissue protein collagen to gelatin results in tender meat
	+	- starting at 140 deg the triple strand collagen unwinds to form 3 strands of gelatin
	+	- experiment - sous vide 40 gram portions and recorded time to gelatinize and moisture loss
	+	- 140 deg requires 31 hr with 29.8% moisture loss
	+	- 158 deg requires 16 hr with 33.1% moisture loss
	+	- 176 deg requires 7 hr with 35.9% moisture loss
	+	- 194 deg requires 2 hr with 37.5% moisture loss
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food meat}}
	+

potagecrecy

anonymous@undisclosed.example.com (Anonymous) — Fri, 01 Mar 2013 03:15:44 +0000

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	+	====== Potage Crécy ======
	+
	+	* 1 tablespoon unsalted butter
	+	* 1 tablespoon olive oil
	+	* 1 leek, white and tender green parts, rinsed and sliced [see Cleaning leeks below]
	+	* 3/4 pounds carrots [about 5 or 6], diced
	+	* 1/2 pound russet or Yukon gold potatoes, diced
	+	* 2-1/2 cups stock or broth
	+	* 1-1/4 teaspoons fresh thyme leaves [or 1/2 teaspoon dried]
	+	* 2/3 cup half-and-half
	+	* 2 tablespoon fresh lemon juice
	+	* 1/4 teaspoon freshly grated nutmeg
	+	* salt and freshly ground black pepper, to taste
	+	* additional fresh thyme leaves, for garnish [or finely chopped flat-leaf parsley]
	+
	+	\\
	+	- Heat a dutch oven or large soup pot over medium heat. Melt butter and combine with olive oil. Add leeks and sauté, stirring occasionally, about 4 minutes. Add potatoes and carrots and sauté for about 5 minutes, stirring occasionally.
	+	- Add stock and bring to a simmer. Add thyme, cover the pot and simmer until carrots and potatoes are tender, about 25 minutes. Purée the soup in a blender or food processor, in batches, if necessary. [Alternatively, use a handheld immersion blender in the pot.]
	+	- Return puréed soup to the pot. Add half-and-half, lemon juice and nutmeg. Season with salt and pepper to taste [using a light hand, depending on how salty your stock or broth is]. Bring to a simmer until just heated through. Ladle soup into bowls and garnish with fresh thyme leaves or parsley. Serve.
	+
	+	Cleaning leeks Leeks like to grow in sandy soil, so you need to clean them carefully. Slice off root end and most of the green tops. Slice leeks in half lengthwise. Rinse under running water, fanning layers to wash out any trapped grit. When they’re cleaned, slice crosswise in 3/4-inch pieces.
	+
	+
	+	\\
	+	Serves: Makes 4 cups [3 to 4 first course servings] Total cook time: X
	+	Source: http://www.blue-kitchen.com/2009/01/28/potage-crecy-french-for-its-cold-outside%E2%80%94you-need-some-creamy-carrot-soup/ via Betsy
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food vegetarian soup }}

potatoandgreenpeacurry

anonymous@undisclosed.example.com (Anonymous) — Sat, 12 Nov 2022 20:14:29 +0000

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	+
	+	====== Potato & Green Pea Curry (Aloo Matar) ======
	+
	+	*1/4 cup coconut oil
	+	*1 Tbsp cumin seeds
	+	*1 med red onion - finely chopped
	+	*1 Tbsp ginger - freshly grated
	+	*4 med garlic cloves
	+	*1 Tbsp sweet paprika
	+	*1/4 tsp cayenne pepper
	+	*1 Tbsp ground turmeric
	+	*1 Tbsp garam masala
	+	*1 tsp packed brown sugar
	+	*14 oz can diced tomatoes
	+	*2 1/2 lb russet potatoes - peeled and cut 1" chunks
	+	*kosher salt and ground black pepper
	+	*1 1/2 cup frozen peas - thawed before added
	+	*1/4 cup cilantro - finely chopped
	+
	+	\\
	+	- In a large Dutch oven over medium, heat the oil until shimmering. Add the cumin seeds and cook, stirring, until fragrant, 30 to 45 seconds. Stir in the onion, cover and cook, stirring occasionally, until begins to brown, 3 to 5 minutes.
	+	- Add the ginger and garlic, then cook, stirring, until fragrant, about 30 seconds. Stir in the paprika, cayenne, turmeric and garam masala, then cook until fragrant, about 30 seconds. Add the sugar, tomatoes with their juice and 2 cups water, then bring to a simmer, stirring occasionally. Stir in the potatoes and ¾ teaspoons salt. Return to a simmer, then cover, reduce to medium-low and cook, stirring occasionally, until a skewer inserted into a potato meets just a little resistance, about 20 minutes.
	+	- Uncover and continue to cook, stirring often, until the potatoes are completely tender and the sauce clings lightly, another 5 to 7 minutes. Remove from the heat, stir in the peas and let stand, uncovered, until heated through, about 5 minutes. Stir in the cilantro, then taste and season with salt and pepper.
	+
	+
	+	\\
	+	Serves: 4 Total cook time: 1 hr.
	+	Source: Milk Street
	+	\\
	+	\\
	+	{{tag>food side}}
	+

potatogratin

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:25:10 +0000

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	+
	+
	+	====== Potato Gratin ======
	+
	+
	+	*2 1/4 lb red or yellow Finnish potatoes - cut into 1/4" thick slices
	+	*1 1/2 cup onions - slinly sliced into rings
	+	*3 Tbsp fresh basil (substitute 3 tsp dried)
	+	*1/4 tsp salt
	+	*1/4 tsp pepper
	+	*3/4 cup low-sodium vegetable broth or water
	+	*2 Tbsp olive oil
	+	*3/4 cup grated Asiago cheese ( 2.5 oz.)
	+	*cooking spray
	+	*basil sprigs for garnish
	+	\\
	+	- Preheat oven to 400F
	+	- If using yellow onions saute onions in large skillet. If using red onions sauteeing is optional.
	+	- Coat 9" baking dish or 3-qut casserole with cooking spray. Arrange 1/3 of potato slices in bottom of dish. Top potatoes with 1/3 onion slices, 1/3 basil, 1/4 tsp salt, 1/4 tsp pepper. Repeat layers except salt and pepper twice.
	+	- In glass measuring cup mix broth and oil, drizzle over potatoes. Cover with foil and bake 45 min. Uncover and bake until potatoes are tender, 30 min.
	+	- Sprinkle potatoes with Asiago cheese and bake until cheesed melts and begins to brown, about 5 min. Let cool slightly before serving. Garnish servings with basil springs.
	+
	+	\\
	+	Serves: 6 Total cooking time: 80 min.
	+	\\
	+	\\
	+	{{tag>food side}}
	+

potatogratingalwayblazers

anonymous@undisclosed.example.com (Anonymous) — Mon, 29 Aug 2016 16:50:13 +0000

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	+
	+	====== Potato Gratin Galway Blazers ======
	+
	+	*3 cups cream
	+	*3 cups reduced fat milk
	+	*3 cup leeks - thinly sliced
	+	*1 1/2 tsp salt
	+	*3/4 tsp ground pepper
	+	*5 lb russet or Yukon gold potatoes - peeled and cut into 1/4" thick slices
	+	*12 thyme sprigs
	+	*2 bay leaf
	+	*6 garlic cloves
	+	*cooking spray
	+	*1 1/2 cup grated shredded gruyere cheese
	+	\\
	+	- Large batch - see Galway Blazers' Potato Gratin for 3lb version or do half batch in 9"x9" pan
	+	- Preheat oven to 375F
	+	- Place all ingredients except cooking spray and cheese in dutch oven and bring to boil. Cover, reduce heat, and simmer 10 min. Discard thyme and bay leaf.
	+	- Coat 13x9" baking dish with cooking spray. Arrange 1/2 of potato slices in bottom of dish. Top with 1/2 of cheese, add remaining potatoes and top with remaining cheese.
	+	- Bake for 1 hr or top is golden. Allow to stand 10 min. before serving.
	+
	+
	+	\\
	+	Serves: 12 Total cooking time: 40 min.
	+	Source: M fox hunting magazine summer 2013
	+	\\
	+	\\
	+	{{tag>food side}}

provencalkaleandcabbagegratin

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:25:10 +0000

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	+	====== Provencal Kale and Cabbage Gratin ======
	+	*1 lb kale - stemmed, washed thoroughly, and cut in slivers
	+	*1 med cabbage - stemmed, quartered, slivered, bite size length
	+	*2 Tbsp olive oil
	+	*1 medium onion - finely chopped
	+	*3 garlic cloves - minced or pressed
	+	*9 sage leaves - chopped
	+	*2 tsp fresh thyme leaves
	+	*1 tsp salt
	+	*ground pepper
	+	*3 eggs
	+	*1 cup rice - preferably short grain Arborio or brown rice - cooked
	+	*5 oz. Asiago or Gruyere cheese - grated
	+	*6 Tbsp bread crumbs
	+	*2 Tbsp olive oil
	+	\\
	+	- Heat 2 Tbsp olive oil in large nonstick skillet. Add the onion and cook until tender and translucent, about 5 min. stir int the garlic, sage, and thyme, and cook for 1 min.
	+	- Stir in the kale and salt and cook in the liquid left from the washing until the kale begins to wilt. Stir often, and when most of the kale has wilted, add the cabbage and 1/2 cup of water. Bring to simmer and cook, stirring often, for 10 min. until the water has evaporated. The kale and cabbage should be wilted and fragrant but still have some texture and color. Add pepper and adjust salt.
	+	- Beat the eggs in a small bowl. Mix the egg, cheese, and rice in with the vegetables. Stir together well and scrape into a 9x13 baking dish sprayed with nonstick. Sprinkle the breadcrumbs over the top and drizzle with 2 Tbsp olive oil.
	+	- Bake in 375deg oven for 40-45 min. until firm and browned on the top. Allow to sit for 10-15 min. before serving. Serve hot or warm.
	+	\\
	+	Serves: 6-8 Total cook time: 80min. total (25min skillet+45min oven+10min rest)
	+	Source: New York Times recipes for health 3/7/2009
	+	\\
	+	\\
	+	{{tag>food maincourse vegetarian}}

pulledchickenorangeguajillochili

anonymous@undisclosed.example.com (Anonymous) — Fri, 18 Feb 2022 21:15:21 +0000

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	+
	+
	+	====== Pulled Chicken with Orange Juice & Guajillo Chilies ======
	+
	+	* 1 oz Guajillo Chilies (5 med) - stemmed,seeded, torn into 1" pieces
	+	* 1 1/2 cup orange juice
	+	* 5 large garlic cloves - peeled
	+	* 2 Tbsp white vinegar
	+	* 2 tsp coriander
	+	* 2 tsp honey
	+	* 1 tsp dried oregano
	+	* 1 tsp kosher salt
	+	* 2 lb chicken thighs - boneless/skinless
	+
	+	\\
	+	- In a 12" skillet toast the chilies, pressing with a wide spatula and flipping halfway through, until fragrant, about 1 min. Transfer to a small bowl and pour in the juice; press on the chilies to submerge. Let stand until the chilies have softened, about 10 min. set skillet aside.
	+	- In a blender combine the chilies and juice, garlic, vinegar, coriander, honey, oregano and salt. Puree until smooth, about 30 sec.
	+	- Pour the sauce into the skillet and bring to a boil. Nestle the chicken in the sauce, cover and cook for about 20 min. stirring and flipping the chicken halfway through until tender and opaque when cut into with a paring knife.
	+	- Remove the chicken from the skillet and set aside to cool enough to handle, about 10 min. Bring the sauce to simmer and cook, stirring, until thickened and reduced to 1 cup, about 10 min. Using 2 forks, shred into bite-size pieces and stir into the sauce. Taste and season with salt.
	+	- Serve on tortillas or in buns.
	+	\\
	+	Serves: 4-6 Total cooking time: 45 min
	+	Source: Milk Street recipes
	+	\\
	+	\\
	+	{{tag>food meat}}
	+

pulledpork

anonymous@undisclosed.example.com (Anonymous) — Thu, 11 May 2017 14:16:41 +0000

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	+
	+
	+	====== Pulled Pork ======
	+
	+	* 2 - 2 1/2lb or 5 -6lb pork shoulder roast (such as Boston Butt Pork Shoulder)
	+	* 4 tsp kosher salt > 2 tsp/roast
	+	* 2 tsp black pepper > 1 tsp/roast
	+	* 4 tsp ground cumin > 2 tsp/roast
	+	* 1 cup apricot jam or preserves > 1/2 cup/roast
	+	* 4 jalapeno peppers - sliced into rings and seeds removed > 2 peppers/roast
	+	* 2 medium red onion - roughly chopped > 1 onion/roast
	+	* 1 lime cut into wedges as garnish - optional
	+
	+	\\
	+	- If using larger roast cut in half to make 2 smaller roasts. Divide the ingredient quantities for each smaller size roast.
	+	- Heat oven to 250 deg F. Place 2 large sheets (wide width) aluminum foil on work surface one on top of the other. Place the pork in the center and season on all sides with salt, pepper, and cumin. Spoon the jam over the pork, turning to coat. Scatter jalapenos and onion around pork and tightly wrap and seal the aluminum foil around the whole thing. Repeat for the other half.
	+	- Place wrapped roasts in baking pan and place in oven. Roast until pork is tender and is easily pulled off with fork, meat temp = 195 deg, 5 1/2 hr for 2 x 2lb roasts. Can turn oven off and allow to soak at temp if done early for added tenderness. Alternative cooking schedule of 4 hrs at 300 deg F. When done unwrap roast and pull pork off with 2 forks. Place pork in dish or bowl and discard fat, bone and foil. Boil to thicken and pour cooking sauce, onions, and peppers over meat and toss.
	+	- Serve on buns or tortillas. Optional coat and heat with BBQ sauce.
	+	\\
	+	Serves: 1/2 lb/person Total cooking time: 4-6 hrs depending on cooking temp.
	+	Source: Real Simple June 2006
	+	\\
	+	\\
	+	{{tag>food meat}}
	+

pulledporkmisogochujang

anonymous@undisclosed.example.com (Anonymous) — Fri, 18 Feb 2022 21:59:27 +0000

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	+
	+
	+	====== Pulled Pork Miso/Gochujang ======
	+
	+	* 5 lb Boneless Pork Butt - trimmed and cut into 2" cubes
	+	* 3/4 cup Gochujang - 1/2cup + 1/4cup divided
	+	* 6 Tbsp white miso - 2Tbsp + 4Tbsp divided
	+	* 1 bunch fresh cilantro - stems minced, leaves left whole, reserved separately
	+	* 1/4 cup hoisin sauce
	+	* 3 oz fresh ginger - peeled and cut into 3 chunks
	+	* 2 Tbsp neutral oil
	+	* 2 large yellow onions - thinly sliced
	+	* 1/2 tsp Kosher salt and ground black pepper
	+	* 3 Tbsp unseasoned rice vinegar
	+	\\
	+	- Heat oven to 325 deg.
	+	- In a large Dutch oven combine the pork, 1/2 cup gochujang, 2 Tbsp miso, cilantro stems, hoisin sauce, ginger and 1 cup water, stir to combine. Bring to simmer on stove and then cover and place in oven. Cook until skewer into the meat meets no resistance, about 3 hr.
	+	- In a 12" skillet heat the oil until shimmering. Add the onions and salt, reduce the heat to medium. Cook, stirring occasionally, until the onions are golden brown, about 15 min. Stir in the remaining 4 Tbsp miso and cook, stirring frequently, until the mico begins to brown, about 5 min. Transfer to a plate and let cool, then cover and refrigerate until ready to use.
	+	- When pork done transfer to large bowl. When cool enough shred into bite-size pieces, discarding any fat. Remove and discard the ginger chunks from the cooking liquid. Use a wide spoon to skim off as much fat as possible. Bring to a simmer and cook, stirring occasionally, until reduced by about half and spatula drawn through the sauce leaves a trail, 5-7 min.
	+	- Whisk in the remaining 4 Tbsp gochujang. Stir in the pork and onions. Cook, stirring frequently, until heated through, 5-10 min. Off heat stir in the vinegar, then taste and season with pepper. Serve with cilantro leaves, pickled carrots and pickled jalapenos.
	+	- Serve on tortillas or in buns.
	+	\\
	+	Serves: 8-10 Total cooking time: 4 hr
	+	Source: Milk Street recipes
	+	\\
	+	\\
	+	{{tag>food meat}}
	+

pumpkincheesecake

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:25:12 +0000

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	+
	+
	+	====== Pumpkin Cheesecake ======
	+
	+	Preheat oven to 350F (175C)
	+
	+	Crust:
	+	*1 recipe [[specialcheesecakepastry]]
	+
	+	Filling:
	+	*1 lb. cream cheese, softened
	+	*3/4 c. sugar
	+	*2 eggs
	+	*1 (16 oz.) can pumpkin
	+	*1.5 tsp. cinnamon, ground
	+	*1 tsp. allspice, ground
	+	*1/4 tsp. ginger, ground
	+	*1/4 tsp. mace, ground
	+
	+
	+	Grease an 8 inch springform pan. To prepare crust, on a lightly floured surface, roll pastry to a 1/4 inch thickness. Line bottom of greased pan with dough. Prick with a fork and refrigerate while preparing filling.
	+
	+	To prepare filling, beat cream cheese, sugar, and eggs in a large bowl until smooth. Beat pumpkin and spices into cheese mixture until smooth. Spoon filling into prepared pan and bake in preheated oven 45 minutes or until set. Cool completely before removing from pan.
	+
	+	From "The Book of Cheesecakes" by Steven Wheeler
	+
	+
	+	\\
	+	\\
	+	{{tag>food dessert}}
	+

pumpkindumpcake

anonymous@undisclosed.example.com (Anonymous) — Fri, 23 Mar 2012 00:47:46 +0000

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	+	====== Pumpkin Dump Cake ======
	+	* 20 oz. can pumpkin puree
	+	* 12 oz. can evaporated milk
	+	* 3 whole eggs
	+	* 1 cup white sugar
	+	* 3 tsp cinnamon
	+	* 18.25 oz. super moist yellow cake mix (i.e. Betty Crocker)
	+	* 1 cup chopped pecans - optional
	+	* 3/4 cup butter (1 1/2 stick) - melted
	+
	+	\\
	+	- Preheat oven to 350 deg and grease a 9x13 baking dish.
	+	- In large bowl mix pumpkin, milk, eggs, sugar, and cinnamon until well blended. Spread pumpkin mixture in prepared baking dish. Mixture will be very wet.
	+	- Sprinkle cake mix evenly on top of the batter. If adding pecans, sprinkle them over the cake mix. Pour melted butter over the top of the cake mix.
	+	- Bake for 50 min. Cool. Top with whipped cream or ice cream.
	+
	+
	+	\\
	+	Serves: 12 Total cook time: 50 min.
	+	Source: tablespoon.com/recipes
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food,dessert }}

pumpkinpancakes

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:25:13 +0000

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	+
	+
	+	====== Pumpkin Pancakes ======
	+
	+	*1 1/2 cups milk
	+	*1 cup pumpkin puree
	+	*1 egg
	+	*2 Tbsp vegetable oil
	+	*2 Tbsp vinegar
	+	*2 cups flour
	+	*3 Tbsp brown sugar
	+	*2 tsp baking powder
	+	*1 tsp baking soda
	+	*1 tsp allspice
	+	*1 tsp cinnamon
	+	*1/2 tsp ginger
	+	*1/2 tsp salt
	+
	+	\\
	+
	+	- In medium bowl mix together the milk, pumpkin puree, egg, oil, and vinegar. In small bowl combine the dry ingredients.
	+	- Stir the dry mixture into the wet mixture and mix just long enough to combine. Add additional milk to provide the desired consistency.
	+	- Heat a lightly oiled griddle over med-high heat. Scoop onto griddle and brown on both sides.
	+
	+	\\
	+	Serves: 4-5
	+	Source American Airlines in flight magazine Oct. 2007
	+	\\
	+	\\
	+	{{tag>food dessert}}

quesogravy

anonymous@undisclosed.example.com (Anonymous) — Sun, 04 Mar 2018 23:49:18 +0000

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	+	====== Queso Gravy ======
	+	*1 Tbsp neutral oil like canola or grapeseed oil
	+	*1/4 cup diced yellow onion (approx. 1/4 med onion)
	+	*1 medium jalapeno - seeded and diced
	+	*1 Tbsp cornstarch
	+	*1 1/2 cup milk
	+	*8 oz. American cheese - shredded or torn
	+	*1/2 tsp ground cumin
	+	*1/2 tsp kosher salt
	+	\\
	+	- Pour oil into heavy bottom pot and heat until it shimmers. Add onions and jalapeno and cook, stirring often, until they have softened, about 5 min.
	+	- Meanwhile, whisk together the cornstarch and milk. When the onions and jalapeno are soft, pour the cornstarch mixture into the pan. Bring to a simmer, then lower heat and cook for 1-2 min., stirring constantly, until the gravy begins to thicken. Add the cheese, cumin and salt. Stir to combine, and allow the cheese to melt, then taste and adjust seasonings.
	+
	+	\\
	+	Serves: 10 Total cooking time: 15 min.
	+	Source: NYT cooking app
	+	\\
	+	\\
	+	{{tag>food side}}

quickchickencornchowder

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:25:14 +0000

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	+
	+
	+	====== Quick Chicken-Corn Chowder ======
	+
	+	*2 Tbsp olive oil
	+	*1 cup onion - chopped
	+	*1 cup celery - chopped
	+	*2 med potatoes - diced 3/8"
	+	*2 jalapeno pepper - seeded and minced
	+	*4 Tbsp all-purpose flour
	+	*6 cup 2% milk
	+	*4 cup skinless-boneless chicken breasts (about 4 breast halves)- chopped & roasted
	+	*4 cup frozen corn kernels
	+	*1 tsp chopped fresh or 3/4 tsp dried thyme
	+	*1/2 tsp ground red pepper
	+	*1/4 tsp salt
	+	*2 14 1/2 oz. can cream style corn
	+	\\
	+	- Heat oil in stock pot over medium heat. Add onion, celery, potatoes, and jalapeno. Cook until tender, about 3 min, stirring frequently.
	+	- Add flour, cook 1 min stirring constantly. Stir in milk and remaining ingredients. Bring to boil, cook until thick, about 3 min.
	+
	+	\\
	+	Serves 6 - Dinner size servings
	+	\\
	+	\\
	+	{{tag>food meat soup}}
	+

quinoapilaf

anonymous@undisclosed.example.com (Anonymous) — Tue, 06 Oct 2015 13:55:34 +0000

2026/04/22 06:24	current
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	+	====== Quinoa Pilaf with Chipotle, Queso Fresco, and Peanuts ======
	+
	+	*1 1/2 cups prewashed quinoa
	+	*2 Tbsp unsalted butter - cut into 2 pieces
	+	*1 small onion - chopped fine
	+	*1 tsp chipotle chile powder
	+	*3/4 tsp salt
	+	*1/4 tsp ground cumin
	+	*1 3/4 cups water
	+	*2 oz. (1/2 cup) queso fresco - crumbled (substitute: crumbled feta)
	+	*1/2 cup roasted unsalted peanuts - chopped coarse
	+	*2 scallions - sliced thin
	+	*4 tsp lime juice
	+
	+	\\
	+	- Toast quinoa in pan over med-high heat, stirring frequently, until quinoa is very fragrant and makes continuous popping sound, 5-7 min. Transfer to bowl and set aside.
	+	- Return now empty pan to med-low heat and melt butter. Add onion, chile powder, salt, and cumin; cook stirring frequently until onion is softened and light golden, 5-7 min.
	+	- Increase heat, stir in water and quinoa, and bring to simmer. Cover, reduce heat to low, and simmer until grains are just tender and liquid is absorbed, 18-20 min, stirring once halfway through cooking. Remove pan from heat and let sit, covered, for 10 min.
	+	- Fluff quinoa with fork; stir in queso fresco, peanuts, scallions, and lime juice; and serve.
	+
	+	\\
	+	Serves: 6 Total cook time: 40min
	+	Source: America Test Kitchen season 15
	+	\\
	+	\\
	+	{{tag>food sidedish vegetarian}}
	+

recipesummary

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:25:15 +0000

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	+	===== Food Dishes =====
	+	{{topic>food}}
	+
	+	===== Vegetarian Dishes =====
	+	{{topic>vegetarian}}
	+
	+	===== Meat Dishes =====
	+	{{topic>meat }}
	+
	+	=====Side Dishes =====
	+	{{topic>side}}
	+
	+	=====Soup Dishes =====
	+	{{topic>soup}}
	+
	+	=====Dessert Dishes =====
	+	{{topic>dessert}}

recipetemplate

anonymous@undisclosed.example.com (Anonymous) — Tue, 12 Jan 2010 05:30:37 +0000

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Line 1:	Line 1:
	+	====== <RECIPE NAME> ======
	+	* INGREDIENT 1...
	+	*
	+
	+	\\
	+	- step 1
	+	- step 2
	+
	+
	+	\\
	+	Serves: X Total cook time: X
	+	Source: X
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food }}

redlentilsoup

anonymous@undisclosed.example.com (Anonymous) — Mon, 06 Nov 2017 04:16:05 +0000

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	+	====== Red Lentil Soup with Lemon ======
	+
	+	* 3 tablespoons olive oil, more for drizzling
	+	* 1 large onion, chopped
	+	* 2 garlic cloves, minced
	+	* 1 tablespoon tomato paste
	+	* 1 teaspoon ground cumin
	+	* ¼ teaspoon kosher salt, more to taste
	+	* ¼ teaspoon ground black pepper
	+	* Pinch of ground chile powder or cayenne, more to taste
	+	* 1 quart chicken or vegetable broth
	+	* 2 cups water
	+	* 1 cup red lentils
	+	* 1 large carrot, peeled and diced
	+	* Juice of 1/2 lemon, more to taste
	+	* 3 tablespoons chopped fresh cilantro
	+
	+	\\
	+	- In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
	+	- Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
	+	- Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
	+	- Using an immersion or regular blender or a food processor, purée half the soup. Soup should be somewhat chunky.
	+	- Reheat soup if necessary, then stir in lemon juice and cilantro.
	+	- Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
	+
	+	Variations from comments:
	+	- I did add an extra 2 cloves of garlic, extra 1/4 c of lentils, an extra carrot, and used 1/4 tsp chili powder, 1/4 tsp cayenne, and 1/4 tsp of kebab spices ( mostly coriander and cumin)
	+	- add 1 teaspoon of curry powder to the spices and then serve the soup with a dollop of yogurt. I also saute the carrots with the onion and garlic to bring out more sweetness.
	+	- This is a wonderful soup with the following amendments: double the spicing, use three carrots instead of one, and use an entire small can of tomato paste. Salt to taste. I also add a dollop of plain yogurt on top at the end when served with the cilantro.
	+	- I followed the advice of others here and added a lot more spices: 1 extra TBS of tomato paste, 1 tsp smoked paprika, 1tsp smoked coriander, an additional tsp of salt. Also let it simmer an extra 10 minutes which thickened it up a bit.
	+	- Made some changes, some taken from the Cooks Illustrated version I just saw in my email. Used both cumin and coriander - both toasted and ground fresh. The coriander has some natural lemon essence. Added a pinch of cinnamon and also a squirt of harissa (and went easy on the chile powder). I also sautéed the carrots with the onion, but that was only because I goofed. Only change for next time - less liquid as others have also suggested. Maybe a bit more tomato paste too.
	+
	+	\\
	+	Serves: X Total cook time: X
	+	Source: NY Times Cooking - https://cooking.nytimes.com/recipes/1016062-red-lentil-soup-with-lemon
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food vegetarian soup }}

rhubarbcrisp

anonymous@undisclosed.example.com (Anonymous) — Sun, 22 May 2022 23:52:38 +0000

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	+	====== Rhubarb Crisp - Small Batch ======
	+	*2 Tbsp cold butter - cut into small chunks
	+	*1 lb rhubarb - trimmed and cut into 1 1/2" chunks
	+	*4 tsp sugar
	+	*1 tsp orange or lemon juice
	+	*1/2 tsp orange or lemon zest
	+	*1/4 cup brown sugar
	+	*8 tsp all purpose flour
	+	*1/4 tsp cinnamon
	+	*pinch salt
	+	*3 Tbsp rolled oats
	+	*3 Tbsp pecans
	+
	+	\\
	+	- Heat oven to 375 deg
	+	- Grease small baking dish (8" round or square) with butter. Toss rhubarb with white sugar, juice and zest, and spread in baking dish.
	+	- Put butter, brown sugar, flour, cinnamon, and salt in food processor and pulse for about 20-30 sec until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
	+	- Crumble the topping over rhubarb and bake until golden and beginning to brown, 45-50 min.
	+
	+	\\
	+	Serves: 4 Total Cook Time: 50 min.
	+	Source: NYT Cooking app
	+	\\
	+	\\
	+	{{tag>food dessert}}

ricepudding

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:25:16 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Rice Pudding ======
	+
	+	*1/4 tsp salt
	+	*1 cup medium grain or long grain rice
	+	*3 cups whole milk
	+	*2 cups half-and-half
	+	*2/3 cups sugar
	+	*1/2 cup raisins
	+	*1 tsp ground cinnamon
	+	*1 1/2 tsp vanilla extract
	+	\\
	+
	+	- Bring 2 cups water to boil in large, heavy-bottomed pot (at least 3 quarts). Stir in salt and rice, cover and simmer over low heat, stirring once or twice until water is almost fully absorbed, 15 to 20 min.
	+	- Add milk, half-and-half and sugar. Increase heat to medium-high to bring to simmer, then reduce heat to maintain simmer.
	+	- Cook uncovered, stirring frequently, until mixture starts to thicken, about 30 min. Reduce heat to low and continue to cook, stirring every couple of minutes to prevent sticking and scorching, until the surface is visible when the spoon is dragged across the bottom, about 9 min longer. Pudding should be thickened, but not too much since it hardens with cooling.
	+	- Remover from heat and stir in raisins, cinnamon, and vanilla extract. Cool and serve at room temperature or chilled.
	+	- Alternative: Orange and Toasted Almonds - substitute 1/3 cup slivered almonds that have been toasted until just golden and fragrant, stirring frequently, in small heavy skillet over medium heat ( 4-5 min), and 2 tsp grated orange zest for the raisins and cinnamon.
	+
	+	\\
	+	Serves: 6-8 Total cooking time: 1 hr
	+	\\
	+	\\
	+	{{tag>food dessert}}
	+

roastbeefwithhorseradishmustardsauce

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:25:17 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Roast Beef with Horseradish-Mustard Sauce ======
	+
	+	Meat:
	+	*2 Tbsp ground corriander seeds
	+	*1 Tbsp cracked black pepper
	+	*2 tsp kosher salt
	+	*5 garlic cloves, crushed
	+	*1 (3.0-3.6lb) sirloin tip roast, trimmed
	+
	+	Sauce:
	+	*3/8 cup prepared horseradish
	+	*1/4 cup mustard - brown stone ground and poupon
	+	*1/8 cup white vinegar
	+	\\
	+	- Age beef 4 days on open rack over pan in refrigerator for improved flavor and texture
	+	- Preheat oven to 250deg. Total cooking time = 90 min. followed by 15 min. rest.
	+	- Combine spices and rub over roast. Place roast on a broiler pan coated with cooking spray. Place meat thermometer in thickest part of meat. Bake at 250 deg until internal temperature reaches 110deg F. (Approx 1 hour)
	+	- Increase oven to 500deg (do not remove roast from oven)and bake until thermometer registers 130deg F (Approx 15 min). Place roast on cutting board, cover loosely with foil. Let stand 15 min.
	+	- To prepare sauce, combine horseradish, mustard, and vinegar.
	+	- Cut roast against the grain into thin slices and serve with sauce.
	+	- Alternate cooking: Initial 450deg - 20 min; Final 300deg - 130deg F meat temp; Resting - 15 min.
	+
	+	\\
	+	Total times: Aging - 4 days; Cooking - 1 1/2 hours; Resting - 15 min.
	+	\\
	+	\\
	+	{{tag>food meat}}
	+

roastchickenbraisedinmilk

anonymous@undisclosed.example.com (Anonymous) — Sat, 26 Jan 2019 21:29:16 +0000

2026/04/22 06:24	current
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	+	====== Roast Chicken Braised in Milk ======
	+	*1 whole chicken
	+	*kosher salt and pepper
	+	*10 garlic cloves - unpeeled
	+	*2 Tbsp olive oil
	+	*2 tbsp butter
	+	*2 lemons - vegetable peeler strips of skin
	+	*1 cinnamon stick
	+	*2 1/2 cups whole milk
	+	*handful of fresh sage
	+	\\
	+	- Preheat oven to 375 deg.
	+	- Pat chicken dry. Season with kosher salt and pepper. Heat an oven proof dutch oven on the stove. Add butter and olive oil. Brown chicken all over, turning every few minutes, until all sides are golden brown, about 10 min.
	+	- Remove chicken from pot and drain all but 2-3 Tbsp of oil. Add the cinnamon stick and garlic to pot and allow them to sizzle in the oil for 1-2 min. Return the chicken to the pot along with the milk and sage leaves. Add the lemon strips to the pot.
	+	- Bake uncovered in the oven for 1 1/2 hr. Baste the chicken occasionally, until the chicken is cooked through and tender and the sauce has reduced into a thick, curdled sauce. If the sauce is reducing too quickly, put a cover halfway onto the pot.
	+	- Divide the chicken onto plates and spoon sauce over each serving.
	+
	+	\\
	+	Serves: 6 Total cooking time: 1 hr 45 min.
	+	Source: NYT Jamie Oliver's Chicken in Milk
	+	\\
	+	\\
	+	{{tag>food meat}}

roastebutternutsquashwithtahini

anonymous@undisclosed.example.com (Anonymous) — Mon, 26 Feb 2018 17:10:23 +0000

2026/04/22 06:24	current
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	+	====== Roasted Butternut Squash with Tahini and Feta ======
	+	*1 large (2 1/2-3lb) butternut squash
	+	*3 Tbsp unsalted butter - melted
	+	*1/2 tsp salt
	+	*1/2 tsp pepper
	+	*1 Tbsp tahini
	+	*1 Tbsp extra-virgin olive oil
	+	*1 1/2 tsp lemon juice
	+	*1 tsp honey
	+	*pinch salt
	+	*1 oz feta cheese - finely crumbled (1/4 cup)
	+	*1/4 cup shelled pistachios - toasted and chopped fine
	+	*2 Tbsp chopped fresh mint
	+
	+	\\
	+	- Heat oven with rack in lowest position to 425 deg. Remove skin and fibrous threads from squash until completely orange. Halve squash lengthwise and scrape out seeds. Place squash, cut side down on cutting board and slice crosswise 1/2" thick.
	+	- Toss squash with melted butter, salt, and pepper until evenly coated. Arrange squash on rimmed baking sheet in single layer. Roast squash until side touching sheet toward back of oven is well browned, 25-30 min. Rotate sheet and continue to bake until side touching sheet toward back of oven is well browned, 6-10 min. Remove squash from oven and use spatula to flip each piece. Continue to roast until squash is very tender and side touching sheet is browned, 10-15 min longer.
	+	- For the topping: While squash roasts, whisk tahini, oil, lemon juice, honey, and salt together in small bowl.
	+	- Transfer squash to large serving platter drizzle tahini mixture evenly over squash. Sprinkle with feta, pistachios, and mint and serve.
	+
	+	\\
	+	Serves: 4-6 Total Cook Time: 55 min.
	+	Source: Cook's Illustrated
	+	\\
	+	\\
	+	{{tag>food side vegetarian}}

roastedbutternut_squash

anonymous@undisclosed.example.com (Anonymous) — Tue, 08 Nov 2016 16:17:45 +0000

2026/04/22 06:24	current
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	+	====== Roasted Butternut Squash ======
	+
	+	Squash
	+	\\
	+	* 1 large butternut squash - 2 1/2 - 3 lb
	+	* 3 Tbsp unsalted butter - melted
	+	* 1/2 tsp salt
	+	* 1/2 tsp pepper
	+	Topping
	+	* 3 Tbsp unsalted butter - 3 pieces
	+	* 1/3 cup hazelnuts - toasted,skinned, chopped coarse
	+	* 1 Tbsp water
	+	* 1 Tbsp lemon juice
	+	* pinch salt
	+
	+	\\
	+	- Heat oven to 425 deg. with rack on lowest level
	+	- Remove skin and white layer on squash. Halve lengthwise. With cut side down slice crosswise 1/2" thick.
	+	- Toss squash with melted butter, salt, and pepper. Arrange on baking sheet in single layer. Roast until side touching pan in back is well browned, 25-30 min. Rotate pan so pieces on other end are well browned, 6-10 min. Remove from oven and flip squash over. Roast until very tender and side touching sheet is browned, 10-15 min.
	+	- Topping: While squash roasts, melt butter with hazelnuts in 8" skillet. Cook, stirring frequently, until butter and hazelnuts are brown and fragrant, about 2 min. Remove from heat, stir in water. let rest 1 min., stir in lemon juice and salt.
	+	- Transfer squash to serving platter. Drizzle butter mixture evenly over squash. Sprinkle with chives and serve.
	+	- Optional: Eliminate the topping.
	+
	+	\\
	+	Serves: 4-6 Total cook time: 55 min.
	+	Source: Americas Test Kitchen
	+
	+
	+	\\
	+	\\
	+	{{tag>food,side dish,vegetarian }}

roastedcabbagesteaks

anonymous@undisclosed.example.com (Anonymous) — Thu, 15 Mar 2018 18:57:23 +0000

2026/04/22 06:24	current
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	+	====== Roasted Cabbage Steaks ======
	+	*1 med head of cabbage
	+	*vegetable oil spray
	+	*1 Tbsp canola oil
	+	*1/2 tsp whole caraway seeds
	+	*1/2 tsp garlic powder
	+	*1/4 tsp salt
	+	*1/8 tsp black pepper
	+	*1 Tbsp brown sugar
	+	*2 Tbsp golden balsamic vinegar - optional
	+
	+
	+	\\
	+	- Heat oven to 400 deg. Cut core off head, set on cutting board on flat end, cut into 1/2" slices.
	+	- Arrange in single layer on large baking sheet or pan sprayed with vegetable oil. Brush each slice with oil.
	+	- Using mortar and pestle crush caraway seeds. Add garlic powder, salt, pepper, and brown sugar. Stir to mix. Sprinkle over steaks.
	+	- Roast 30-40 minutes until begin to caramelize. If using , drizzle with balsamic vinegar before serving.
	+
	+	\\
	+	Serves: 4-6 Total Cook Time: 40 min.
	+	Source: Carlene
	+	\\
	+	\\
	+	{{tag>food side vegetarian}}

roastedcarrotandparsnipsoup

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:25:18 +0000

2026/04/22 06:24	current
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	+	====== Roasted Carrot and Parsnip Soup ======

	+	*1 1/2 lb carrots - peeled and cut into 1/2" rounds
	+	*3/4 lb parsnips - peeled and cut into 1/2" rounds
	+	*1 large onion - quartered
	+	*1 red bell pepper - cored and cut into quarters
	+	*3 Tbsp olive oil
	+	*1 1/2 tsp kosher salt
	+	*1/4 tsp pepper
	+
	+	\\
	+
	+	- Heat oven to 400deg.
	+	- In large roasting pan combine vegetables and olive oil, salt, and pepper. Spread in even layer and roast, stirring occasionally, until tender and golden brown, about 45 min.
	+	- When cooled remove skin from pepper. In batches blend vegetables with 5 cups of water until smooth.
	+	- Add the chicken and cook, stirring, until it is browned, about 5 min.
	+	- Return to pot and rewarm adding water if required for desired thickness.
	+
	+	\\
	+	Serves: 6 Total cook time: 50 min. - 45 min roasting + 5 min warming
	+	Source: Real Simple Oct 2007
	+	\\
	+	\\
	+	{{tag>food vegetarian soup}}

roastedcauliflower

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:25:19 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Roasted Cauliflower ======
	+	* 1 med cauliflower (about 2 lbs)
	+	* 1/4 cup extra virgin olive oil
	+	* Kosher salt
	+	* ground black pepper
	+	\\
	+	- Adjust rack to lowest position and heat oven to 475 deg.
	+	2. Trim outer leaves of cauliflower and cut stem flush with bottom. Cut head into 8 equal wedges so core and florets remain intact.
	+	- Place wedges on on foil lined baking sheet. Drizzle with 2 Tbsp olive oil and sprinkle with salt and pepper. Gently rub to distribute oil and seasoning. Gently flip over and drizzle other side with remaining 2 Tbsp olive oil.
	+	- Cover baking sheet tightly with aluminum foil and cook for 10 min. Remove foil and roast for 8-12 min until bottom is golden. Carefully flip pieces with spatula and cook 8-12 min longer until bottom is golden.
	+	- Drizzle with olive oil or sauce and serve immediately.
	+
	+	\\
	+	====== Soy-Ginger Sauce with Scallion ======
	+	* 2 tsp vegetable oil
	+	* 2 med garlic cloves - minced (2 tsp)
	+	* 1 Tbsp minced fresh ginger
	+	* 2 Tbsp soy sauce
	+	* 2 Tbsp mirin
	+	* 1 Tbsp rice vinegar
	+	* 1/4 cup water
	+	* 1 tsp toasted sesame oil
	+	* 1 med scallion - white and light green parts sliced thin
	+	\\
	+	- Heat oil in small skillet until shimmering. Add garlic and ginger; cook until fragrant, about 1 min.
	+	- Reduce heat to med-low and add soy, mirin, vinegar, and water. Simmer until slightly syrupy, 4-6 min.
	+	- Drizzle sauce over roasted cauliflower and garnish with scallions.
	+
	+	\\
	+
	+	====== Curry-Yogurt Sauce with Cilantro ======
	+	* 1 Tbsp vegetable oil
	+	* 1 large shallot - minced (about 4 Tbsp)
	+	* 2 tsp curry powder
	+	* 1/4 tsp red pepper flakes
	+	* 1/3 cup water
	+	* 1/4 cup plain yogurt
	+	* 1 tsp lime juice
	+	* 2 Tbsp minced fresh cilantro leaves
	+	* salt and pepper
	+	\\
	+	- Heat oil in small skillet until shimmering. Add shallot and cook until softened, about 2 min.
	+	- Stir in curry powder and pepper flakes; cook until fragrant about 1 min.
	+	- Remove from heat and whisk in water, yogurt, lime juice, cilantro, and salt and pepper to taste.
	+	- Drizzle sauce over roasted cauliflower.
	+	\\
	+	Serves: 4-6 Total cook time: 30-35 min.
	+	Source: Cook's Illustrated Jan/Feb 2007
	+	\\
	+	\\
	+	{{tag>food side}}
	+

roastedcauliflowergratinwithtomatoes

anonymous@undisclosed.example.com (Anonymous) — Tue, 21 Mar 2017 17:06:28 +0000

2026/04/22 06:24	current
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	+	====== Roasted Cauliflower Gratin with Tomatoes ======
	+	* 1 med cauliflower
	+	* salt and pepper to taste
	+	* 2 + 1 Tbsp extra virgin olive oil
	+	* 1 small red onion - cut in half, sliced across grain; alt:1/2 large
	+	* 2 garlic cloves - minced
	+	* 1 tsp fresh thyme
	+	* 1 14 oz.can diced tomatoes with juice
	+	* 1/8 tsp cinnamon
	+	* 1/2 tsp coriander seeds - lightly roasted, ground coarse
	+	* 2 eggs
	+	* 2 1/2 oz goat cheese
	+	* 2-3 tsp chopped chives
	+
	+	\\
	+	- Heat oven to 450 deg. Line large baking sheet with foil or parchment paper.
	+	- Cut away green leaves and stem from cauliflower. Cut into 1/3" slices. On baking sheet toss with 2 Tbsp olive oil and salt and pepper to taste. Roast for 15 min, flipping at 8 min. Pieces should be tender when pierced by knife. Cut into pieces and put into an oiled 2 qut baking dish. Lower oven to 375 deg.
	+	- Heat 1 Tbsp olive oil in medium pot or skillet. Add onions and cook until tender, 5 min, add salt and pepper, garlic, and thyme, cook until fragrant, about 1 min. Add tomatoes, cinnamon, ground coriander, and salt and pepper to taste. Cook for 10-15 min until cooked down and fragrant. Pour over the cauliflower in the baking dish and mix everything together.
	+	- Set aside 2 Tbsp goat cheese. Beat eggs, add the remaining goat cheese and beat together until smooth. Pour over cauliflower mixture making sure to scrape all of it out of the bowl. Dot the top with the remaining goat cheese and sprinkle on chives.
	+	- Bake in 375 deg oven for 30 min, until top is beginning to brown in spots. Remove from oven and allow to sit for 5-10 min before serving.
	+
	+
	+	\\
	+	Serves: 4-6 Total cook time: 50 min.
	+	Source: NYT cooking app
	+
	+
	+	\\
	+	\\
	+	{{tag>food,side }}

roastedchickenwithorangesandonions

anonymous@undisclosed.example.com (Anonymous) — Fri, 26 Jan 2018 03:22:12 +0000

2026/04/22 06:24	current
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	+	====== Roasted Chicken with Oranges and Onions ======
	+	* 1 garlic clove - minced
	+	* 1 tsp salt
	+	* 4 Tbsp unsalted butter - softened
	+	* 2 navel oranges - one zested, both cut into wedges (1 orange optional)
	+	* 2 red onions - peeled and cut into wedges
	+	* 2 tsp finely chopped thyme plus a few sprigs
	+	* 1 whole chicken
	+
	+	\\
	+	- Preheat oven to 450 deg.
	+	- Mash garlic and salt into a paste. Combine garlic paste, butter, zest, and chopped thyme.
	+	- Gently separate skin from the breast of the chicken and rub half the butter mixture under the skin.
	+	- Fill the cavity with 2 orange wedges, 1 onion wedge, and thyme sprigs. Place chicken breast side up in 9x13 roasting pan and tuck wings under. Tie legs together with kitchen twine. Dot oranges and onions with 1 Tbsp butter mixture and arrange in pan around chicken.
	+	- Roast for 30 min. Brush with remaining butter mixture. Flip oranges and onions. Rotate pan and roast for 20 min. more.
	+	- Check onions and oranges and remove if caramelized. Continue roasting chicken until juices run clear and thickest part of thigh reaches 165 deg., approx 20-25 min. more.
	+	- Let rest 10 min before serving.
	+
	+
	+	\\
	+	Serves: 6 Total cook time: 70 min.(30+20+20) + 10 min rest
	+	Source: MARTHASTEWART.COM
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food,meat }}

roastedsweetpotatoes

anonymous@undisclosed.example.com (Anonymous) — Sat, 09 Nov 2013 01:43:25 +0000

2026/04/22 06:24	current
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	+	====== Roasted Sweet Potatoes ======
	+	======= Simple Roasted Sweet Potatoes =======

	+	* 3-4 lb sweet potatoes - peeled, cut into 1/2" thick rounds
	+	* 2 Tbsp olive oil
	+	* 1 tsp garlic powder
	+	* 1 tsp paprika
	+	* 1 tsp salt
	+	* 1/4 tsp black pepper
	+
	+	- Preheat oven to 380 deg.
	+	- Place rounds on rimmed baking sheet, sprinkle on spices, pour on olive oil, toss to coat all sides.
	+	- Cook for a total of 40-45 min or completely soft, flipping at 25 min.
	+
	+	\\
	+	======= Cook's Illustrated Roasted Sweet Potatoes =======
	+
	+	*3-4 lb sweet potatoes - peeled, rinsed, cut into 3/4" thick rounds
	+	*2 Tbsp vegetable oil
	+	*1 tsp salt
	+	*black pepper
	+
	+	- Coat rimmed baking sheet or dish with nonstick spray.
	+	- Toss potatoes with oil, salt, and pepper in roasting dish. Arrange in single layer and cover tightly with aluminum foil.
	+	- Place potatoes in cold oven and heat to 425deg for 30 min.
	+	- Remove pan from oven, remove aluminum foil and cook until bottoms are golden brown, 20-25 min.
	+	- Remove from oven and flip slices, continue to roast until bottoms are golden brown, 18-22 min.
	+	- Remove from oven, cool for 5-10 min, transfer to serving platter.
	+
	+
	+	\\
	+	Serves: 6 Total cook time: 70 min. (30min covered + 20-25min 1st side + 18-22min 2nd side)
	+	Source: Cook's Illustrated Nov/Dec 2008
	+	\\
	+	\\
	+	{{tag>food vegetarian side vegan}}

roastedsweetpotatoespearswalnuts

anonymous@undisclosed.example.com (Anonymous) — Fri, 12 Jun 2015 19:07:43 +0000

2026/04/22 06:24	current
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	+	====== Roasted Sweet Potatoes, Pears, and Walnuts ======

	+	*2 sweet potatoes - peeled, cut lengthwise, cut into 1/2" half rounds
	+	*2 pears - unpeeled, cut into 1/4" thick slices
	+	*1 red onion - cut into 1/2" wedges
	+	*3 Tbsp olive oil
	+	*salt and pepper
	+	*1/2 cup coarsely chopped walnuts
	+	*1 Tbsp honey - drizzled over cooked vegetables
	+	*2 tsp chopped fresh sage - sprinkled over cooked vegetables
	+
	+	\\
	+
	+	- Heat oven to 425 deg.
	+	- On large cooking sheet combine vegetables and olive oil, salt, and pepper. Spread in even layer and roast for 20 min.
	+	- Add walnuts and cook an additional 10 - 20 min. until vegetables are tender.
	+	- Drizzle with honey and sprinkle with chopped sage.
	+
	+	\\
	+	Serves: 4 Total cook time: 30-40 min.
	+	Source: Midwest Living Oct 2014
	+	\\
	+	\\
	+	{{tag>food vegetarian}}

roastedvegetables

anonymous@undisclosed.example.com (Anonymous) — Wed, 18 Jan 2017 21:00:08 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Roasted Vegetables ======
	+
	+	======= Roasted Broccoli and Pecans =======
	+	*1 head of broccoli including stems - cut into 3 1/2" florets
	+	*1/4 cup live oil
	+	*kosher salt and pepper
	+	*1/4 cup (3/4 oz.) pecans
	+	\\
	+	- Heat oven to 400 deg.
	+	- In baking pan or sheet combine the ingredients and stir to coat surfaces
	+	- Roast turning once for 20-25 min.
	+	\\
	+	Serves: 4 ` `Total cook time: 25 min
	+	Source: Real Simple
	+	\\
	+	\\
	+	======= Roasted Carrots =======
	+	*1 1/2 lb carrots - peeled and cut into even pieces
	+	*2 Tbsp unsalted butter
	+	*1/2 tsp salt
	+	*1/4 tsp pepper
	+	\\
	+	- Heat oven to 425 deg. Foil line baking sheet.
	+	- Combine the ingredients and stir to coat surfaces. Cover tightly with foil.
	+	- Roast for 15 min. and then uncover.
	+	- Roast for an additional 30-35 min. stirring twice.
	+	\\
	+	Serves: 5 Total cook time: 45 min
	+	Source: Cook's Illustrated Nov/Dec 2010
	+	\\
	+	\\
	+	======= Roasted Root Vegetables =======
	+	*1 celery root(14oz) - peeled (optional)
	+	*4 carrots - peeled and cut into 2 1/2" lengths, halved or quartered for 1/2"-1" dia
	+	*12 oz parsnips - peeled and sliced 1" thick on bias
	+	*5 oz small shallots - peeled
	+	*1 tsp Kosher salt
	+	*Pepper to taste
	+	*12 oz turnips - peeled, halved horizontally, each half quartered
	+	*3 Tbsp vegetable or olive oil
	+	*2 Tbsp chopped fresh parsley
	+	\\
	+	- Adjust oven rack to middle position, place rimmed baking sheet on rack, heat oven to 425 deg.
	+	- Toss celery root, carrots, parsnips, and shallots with 1 tsp salt and with pepper to taste in large microwave-safe bowl. Cover bowl and microwave until small pieces of carrot are just pliable enough to bend, 8-10 min, stirring once halfway through microwaving. Drain vegetables well. Return vegetables to bowl, add turnips and oil, toss to coat.
	+	- Working quickly, remove baking sheet from oven and carefully transfer vegetables to baking sheet; spread into even layer. Roast for 25 min.
	+	- Stir vegetables and spread into even layer. Rotate pan and continue to roast until vegetables are golden brown and celery root is tender when pierced with tip of paring knife, 15-25 min longer. Transfer to platter, sprinkle with parsley, and serve.
	+	\\
	+	Serves: 6 Total cook time: 60 min (10min microwave +25 oven+ 15-25 oven)
	+	Source: America's Test Kitchen season 14, Revisiting Julia Child's Roast Turkey
	+	\\
	+	\\
	+	======= Roasted Glazed Parsnips and Carrots with Orange and Thyme =======
	+	*1 lb carrots - peeled and cut into 2x1/2" sticks
	+	*1 lb parsnips - peeled and cut into 2x1/2" sticks
	+	*2 tsp minced fresh thyme - 1tsp in glaze, 1tsp at end
	+	*1 Tbsp cider vinegar
	+	*3 Tbsp orange marmalade
	+	*1 tsp grated fresh ginger
	+	*1/2 tsp salt
	+	*1/8 tsp pepper
	+	*3 Tbsp unsalted butter - (1 Tbsp melted in glaze and 2 Tbsp cubed at end)
	+	*1/4 cup water
	+	\\
	+	- Heat oven to 450 deg. Toss carrots, parsnips, 1 tsp thyme, vinegar, marmalade, ginger, salt, pepper, and melted butter in 9x13 baking dish. Pour water over vegetables, cover tightly with foil, and roast until vegetables just begin to soften, about 20 min.
	+	- Remove foil and continue to roast, tossing occasionally, until vegetables are tender and browned and liquid is reduced to thick glaze, 30-35 min. Add remaining 1 tsp thyme and cubed butter and toss.
	+	\\
	+	Serves: 6 Total cook time: 55 min
	+	Source: Cook's Country
	+	\\
	+	\\
	+	======= Roasted Glazed Turnips with Bacon and Balsamic Vinegar =======
	+	*2 lb purple top turnips - peeled & cut into 3/4" cubes
	+	*4 shallots - peeled and sliced thin or 1 med onion sliced thin
	+	*2 Tbsp maple syrup
	+	*2 Tbsp balsamic vinegar
	+	*1 Tbsp fresh rosemary - chopped
	+	*1 tsp grated fresh ginger
	+	*1/2 tsp salt
	+	*1/8 tsp pepper
	+	*3 Tbsp unsalted butter - (1 Tbsp melted and 2 Tbsp cubed)
	+	*1/2 cup water
	+	*6 slices bacon - cut into 1/3" strips and cooked until crisp (optional)
	+	\\
	+	- Heat oven to 450 deg. Toss turnips, shallots, syrup, vinegar, salt, pepper, and melted butter in 9x13 baking dish. Pour water over vegetables, cover tightly with foil, and roast until turnips just begin to soften, about 25 min.
	+	- Remove foil and continue to roast, tossing occasionally, until turnips are tender and spotty brown and liquid is reduced to thick glaze, 25-30 min. Add bacon (optional) and cubed butter and toss.
	+	\\
	+	Serves: 6 Total cook time: 50 min
	+	Source: Cook's Country
	+	\\
	+	\\
	+	======= Roasted Glazed Celery Root with Leeks and Grapes =======
	+	*2 lb celery root - peeled & cut into 3/4" pieces
	+	*2 large leeks - cut in half lengthwise and sliced thin
	+	*3 Tbsp grape jelly
	+	*1/2 tsp salt
	+	*1/8 tsp pepper
	+	*3 Tbsp unsalted butter - (1 Tbsp melted and 2 Tbsp cubed)
	+	*1/4 cup water
	+	*1 cup seedless red grapes - halved
	+	*2 tsp fresh tarragon (or parsley) - chopped
	+	\\
	+	- Heat oven to 450 deg. Toss celery root, leeks, jelly, salt, pepper, and melted butter in 9x13 baking dish. Pour water over vegetables, cover tightly with foil, and roast until turnips just begin to soften, about 20 min.
	+	- Remove foil toss in grapes and continue to roast, tossing occasionally, until vegetables are tender and liquid is reduced to thick glaze, 20-25 min. Add tarragon (or parsley) and cubed butter and toss.
	+	\\
	+	Serves: 6 Total cook time: 45 min
	+	Source: Cook's Country
	+	\\
	+	\\
	+	{{tag>food vegetarian side}}
	+

rootvegetablesoup

anonymous@undisclosed.example.com (Anonymous) — Tue, 04 Nov 2014 01:54:28 +0000

2026/04/22 06:24	current
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	+	====== Root Vegetable Soup ======

	+	* 2 Tbsp olive oil
	+	* 8 cloves garlic - peeled
	+	* 5 cups peeled and coarsely chopped root vegetables (i.e. golden beets, potatoes, rutabagas, celery root, parsnips, carrots)
	+	* 1 large onion - chopped
	+	* 1/2 tsp salt
	+	* 1/2 tsp ground black pepper
	+	* 2 - 14.5oz reduced sodium beef broth
	+	* 2-3 tsp prepared horseradish
	+
	+	\\
	+
	+	- Heat oil, add garlic, chopped vegetables, onion, salt and pepper. Cook about 10 min. or until vegetables are golden brown, stirring occasionally. Add broth, cover and simmer for 10 min.
	+	- Stir in horseradish. Cook, uncovered, for 10 min more. Season to taste with salt and pepper.
	+	- Scale up or down based on the amount of vegetables available.
	+
	+	\\
	+	Serves: 4 Total cook time: 30 min.
	+	Source: Midwest Living recipes for all seasons vol 4
	+	\\
	+	\\
	+	{{tag>food vegetarian}}

russianmushroompotatosoup

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:25:22 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Russian Mushroom Potato Soup ======
	+
	+	* 2 Tbsp butter
	+	* 1 lb mushrooms - sliced
	+	* 3 Tbsp extra virgin olive oil
	+	* 3 leeks - chopped
	+	* 4 large carrots - sliced
	+	* 9 cups chicken or vegetable broth
	+	* 3 tsp dried dill weed
	+	* 3 tsp salt
	+	* 1/4 tsp ground pepper
	+	* 2 bay leaves
	+	* 3 lb potatoes - peeled and diced
	+	* 1 1/2 cups half-and-half
	+	* 3/8 cup all-purpose flour
	+	* fresh dill weed for garnish (optional)
	+	\\
	+
	+	- Melt the butter in soup pot and saute the mushrooms 5 min., until lightly browned. Remove from pot and set aside.
	+	- Heat the olive oil in the pot. Mix in the leeks and carrots, and cook for 5 min. Pour in broth and heat to boil. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook for 15 min., or until potatoes are tender but firm. Remove bay leaf and discard.
	+	- Stir mushrooms and liquid into soup.
	+	- In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl with the optional fresh dill.
	+	\\
	+	Serves: 10 Total cook time: 30 min
	+	Source: WRCJ midday entree 10/2/06
	+	\\
	+	\\
	+	{{tag>food vegetarian soup}}
	+

rusticpotatosoup

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:25:22 +0000

2026/04/22 06:24	current
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	+	====== Rustic Potato Soup ======
	+	*8 cups low sodium chicken broth or vegetable broth
	+	*3 lbs red potatoes - cut into 3/4" cubes
	+	*1 bay leaf
	+	*2 Tbsp olive oil
	+	*1 lb kielbasa - cut into 1/2" pieces (turkey kielbasa works well)
	+	*3 large leeks - white and light green cut in half lengthwise and sliced thin
	+	*1 bunch of kale - stems cut out and cut crosswise into 1/4" strips
	+	*pepper
	+	\\
	+	- Bring broth, potatoes, and bay leaf to boil in stock pot. Reduce heat and simmer until potatoes are tender, about 10 min. Discard bay leaf, using potato masher coarsely break up potatoes, leaving some large chunks.
	+	- Meanwhile heat olive oil in large skillet. Cook kielbasa, stirring frequently, until lightly browned in spots, about 4 min. Add leeks and cook until soft, about 4 min.
	+	- Add kale and kielbasa to stock pot and simmer until kale is tender, about 5 min. Season with salt and pepper and serve.
	+	\\
	+	Serves: 6 Total Cooking Time: 20 min.
	+	Source: Cook's Country
	+	\\
	+	\\
	+	{{tag>food soup}}

saagpaneer

anonymous@undisclosed.example.com (Anonymous) — Thu, 30 Apr 2015 21:30:07 +0000

2026/04/22 06:24	current
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	+
	+	====== Saag Paneer ======
	+
	+	=====Cheese =====
	+	*3 qut whole milk (12 cup)
	+	*3 cup buttermilk (3 cups)
	+	*1 Tbsp salt
	+
	+	=====Spinach Sauce=====
	+	*1-10oz bag spinach - rinsed
	+	*3/4 lb mustard greens - stemmed and rinsed
	+	*3 Tbsp unsalted butter
	+	*1 tsp cumin seeds
	+	*1 tsp ground coriander
	+	*1 tsp paprika
	+	*1/2 tsp ground cardamon
	+	*1/4 tsp ground cinnamon
	+	*1 onion - chopped fine
	+	*salt and pepper
	+	*3 garlic cloves - minced
	+	*1 Tbsp grated fresh ginger
	+	*1 jalapeno pepper - stemmed, seeded, minced
	+	*1-14.5oz can diced tomatoes - drained
	+	*1/2 cup roasted cashews - chopped coarse
	+	*1 cup buttermilk
	+	*3 Tbsp chopped fresh cilantro
	+
	+	\\
	+	- FOR THE CHEESE: Line colander with triple layer of cheesecloth and set in sink. Bring milk to boil. Whisk in buttermilk and salt, turn off heat, and let stand for 1 min. Pour milk mixture through cheesecloth and let curds drain for 15 min.
	+	- Pull edges of cheesecloth together to form pouch. Twist edges of cheesecloth together, firmly squeezing out as much liquid as possible. Place taut, twisted cheese pouch between 2 large plates and weigh down top plate with heavy Dutch oven. Set aside at room temperature until cheese is firm and set, at least 45 min. Remove cheesecloth and cut cheese into 1/2" pieces. (Initial batch problem with cheese sticking to cheese cloth. Pry free prior to set? Tighter cloth or grid?) Left uncut cheese can be wrapped in plastic wrap and refrigerated for up to 3 days.
	+	- FOR THE SPINACH SAUCE: Place spinach in large microwave-safe bowl, cover and microwave until wilted, about 3 min. When cool enough to handle, chop enough spinach to measure 1/3 cup and set aside. Transfer remaining spinach to food processor. place mustard greens in bowl, cover, microwave until wilted, about 4 min. When cool enough to handle, chop enough mustard greens to measure 1/3 cup and transfer to bowl with chopped spinach. Transfer remaining mustard greens to food processor.
	+	- Meanwhile, melt butter in 12" skillet. Add cumin seeds, coriander, paprika, cardamom, and cinnamon and cook until fragrant, about 30 sec. Add onion and 3/4 tsp salt, cook, stirring frequently until softened, about 3 min. Add garlic, ginger, and jalapeno; cook stirring frequently , until lightly browned and just beginning to stick to pan, 2-3 min. Stir in tomatoes and cook mixture until pan is dry and tomatoes are beginning to brown, 3-4 min. Remove skillet from heat.
	+	- Transfer 1/2 of onion mixture to blender with greens. Add half of cashews and water; process until smooth, about 1 min. Return puree to skillet.
	+	- Return skillet to med-high heat, stir in chopped greens and buttermilk, and bring to simmer. Reduce heat to low, cover, and cook until flavors have blended, 5 min. Season with salt and pepper to taste. Gently fold in cheese cubes and cook until just heated through, 1-2 min. Transfer to serving dish, sprinkle with remaining cashews and cilantro, and serve over rice.
	+
	+
	+	\\
	+	Serves: 4-6 Total time: Cheese 1+ hr; cooking 30 min.
	+	Source: America's Test Kitchen Season 13
	+	\\
	+	\\
	+	{{tag>food vegetarian}}
	+

saltedbuttercaramelmousse

anonymous@undisclosed.example.com (Anonymous) — Sat, 01 Oct 2022 02:11:57 +0000

2026/04/22 06:24	current
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	+	====== Salted Butter Caramel-Chocolate Mousse ======
	+
	+	*104g (1/2 cup) white sugar
	+	*3 Tbsp salted butter (salted-3/8tsp/stick) - cut into 1/2" cubes
	+	*3/4 cup heavy cream
	+	*6 oz bittersweet of semisweet chocolate - chopped
	+	*4 large eggs - separated
	+	*generous 1/4tsp fleur de sel
	+
	+	\\
	+	- Spread sugar evenly over the bottom of a medium size wide saucepan. Set pan over medium heat. As the sugar begins to melt at the edges, use a silicone spatula to push the liquefied sugar toward the center. Continue to cook, stirring gently, until all the sugar is melted, caramelizes to a deep amber color and begins to smoke, 3-5 minutes.
	+	- Remove the pan from the heat, quickly add the butter and stir until melted. Gradually whisk in the cream and continue to whisk to dissolve any hardened bits of caramel and to have a smooth mixture.
	+	- Add the chocolate and stir gently until melted and smooth. Transfer the mixture to a large bowl and cool to room temperature, stirring occasionally. Whisk in the egg yolks.
	+	- In another bowl whip the egg whites until they hold stiff peaks. Do not over beat until dry. Using a silicone spatula, fold about 1/2 of the whites into the chocolate mixture, sprinkling in the salt. Fold in the remaining whites just until no streaks of white remain.
	+	- Cover and refrigerate for at least 8 hr up to 24 hr.
	+
	+	\\
	+	Serves: 4-5 Total cook time: 30 min.
	+	Source: Milk Street Aug 2022
	+	\\
	+	\\
	+	{{tag>food dessert}}

saltedbutterchocolatechunkshortbread

anonymous@undisclosed.example.com (Anonymous) — Tue, 16 Mar 2021 18:05:18 +0000

2026/04/22 06:24	current
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	+	====== Salted Butter Chocolate Chunk Shortbread ======
	+
	+	{{ :recipe:shortbread_cookies.jpg?200\|}}
	+
	+
	+	* 1 c plus 2 tablespoons (9 oz or 255 g) salted butter, cold, cut into small pieces*
	+	* 1/2 c (100 g) granulated sugar
	+	* 1/4 c (50 g) light brown sugar
	+	* 1 t (5 ml) vanilla extract
	+	* 2 1/4 c (295 g) all-purpose flour
	+	* 6 oz (170 g) semi- or bittersweet dark chocolate, chopped (you want chunks, not thin shards of chocolate)
	+	* 1 lg egg (optional - water works fine)
	+	* Demerara, turbinado, raw, or sanding sugar, for rolling
	+	* Flaky sea salt for sprinkling
	+
	+	* Roman says that if you find it annoying to buy salted butter just for this recipe, you can use unsalted and add 3/4 teaspoon kosher salt instead. I would like you to know that if you’re buying European butter (and oh, if there was ever a time to splurge on it, it is here) in European packages, most will come in 250-gram blocks which is (drumroll) within 5 grams of what you need here and the recipe works perfectly even without this 5-gram pat of butter.
	+
	+	----
	+	* Beat the butter, granulated and brown sugars, and vanilla with an electric mixer until light and fluffy, scraping down bowl as needed.
	+	* Add flour, and mix just until combined. Add chocolate chunks, mix just until incorporated. Mixture will look crumbly.
	+	* Divide between two sheets of parchment paper, waxed paper, or plastic wrap and use your hands to form the dough halves into log shapes about 2 to 2 1/4 inches in diameter.
	+	* Chill until totally firm, about 2 hours. I hastened this along in the freezer (30 minutes, tops) but did feel that the cookies were better after resting longer. (But do know that it works!)
	+
	+	* When you’re ready to bake the cookies, heat your oven to 350°F.
	+	* Line one or two large baking sheets with parchment paper.
	+	* Lightly beat the egg and open up your chilled cookies logs to brush it over the sides.
	+	* Sprinkle the coarse sugar on the open paper or plastic wrap and roll the logs into it, coating them.
	+
	+	* Using a sharp serrated (or regular) knife, cut logs into 1/2-inch thick rounds.
	+	* You’re going to hit some chocolate chunks, so saw gently, squeezing the cookie to keep it from breaking if needed.
	+	* Arrange cookie slices on prepared sheets one inch apart (they don’t spread much) and sprinkle each with a few flakes of salt.
	+	* Bake for 15 to 17 minutes, or until the edges are just beginning to get golden brown.
	+	* Let cool slightly before transferring to the cookies you don’t eat immediately to wire racks to cool.
	+
	+	Do ahead: The dough can made ahead and stored, tightly wrapped in plastic, up to 1 week in the fridge, or 1 month in the freezer. Baked cookies keep in an airtight container for 5 days, or so I’ve heard.
	+
	+	\\
	+	Cooking Log/Notes
	+
	+	jvv - lg bowl = 333g
	+
	+
	+	\\
	+	Serves: X Total cook time: X
	+
	+	Source: https://smittenkitchen.com/2017/12/salted-butter-chocolate-chunk-shortbread/
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>dessert cookie fave}}

saltedcaramelbrownies

anonymous@undisclosed.example.com (Anonymous) — Tue, 02 Jan 2018 15:46:56 +0000

2026/04/22 06:24	current
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	+	====== Salted Caramel Brownies ======
	+
	+	Caramel
	+	*1 cup granulated sugar
	+	*2 Tbsp light corn syrup
	+	*1/4 cup water
	+	*1/2 cup heavy cream
	+	*3/4 tsp salt or more to taste
	+	*1/4 cup sour cream
	+
	+	\\
	+	Brownies
	+
	+	*1 1/4 cup (150gram) all-purpose flour
	+	*1 tsp salt
	+	*2 Tbsp unsweetened cocoa powder
	+	*2 sticks unsalted butter - cut into 1" chunks
	+	*11 oz. dark chocolate (60-72% cacao) coarsely chopped
	+	*1 1/2 cups (300gram) granulated sugar
	+	*1/2 cup (105gram) firmly packed light brown sugar
	+	*5 eggs - room temperature
	+	*2 tsp vanilla
	+	*flaky salt and coarse sugar (raw or turbano) to sprinkle over top
	+	\\
	+	Caramel
	+	- Combine sugar, corn syrup, water in 2 cup measuring cup or bowl. Microwave on full power until the mixture is just beginning to brown, 5-8 min. Remove the caramel from the microwave and let it sit on a dry surface for 5 min. or until it darkens to a rich honey brown. Warm the cream and slowly add it a few tablespoons at a time to prevent boil over followed by the salt and sour cream.
	+	- Alternative cooking: Combine sugar, corn syrup, water in small saucepan. Bring to boil, and cook over high heat, stirring gently until an instant read thermometer reads 350 deg. or the mixture reaches dark amber in color, 6-8 min. Stir with butter knife to scrape solidified off side. Warm heavy cream in microwave. Remove pan from heat and very slowly, while whisking, pour in heavy cream and salt. Slowly whisk in sour cream and set aside to cool.
	+
	+	\\
	+	Brownies & Bake
	+	- Heat oven to 350. Spray the bottom of 9x13 baking pan with nonstick, cover bottom with parchment paper, spray with nonstick.
	+	- In large bowl whisk together flour, salt, and cocoa powder.
	+	- Stir and melt butter and chocolate together in microwave safe bowl working in 30 sec bursts. Whisk in granulated and brown sugars. Allow to cool to room temp.
	+	- One by one whisk eggs into chocolate mixture. Whisk in vanilla. Gently pour chocolate mixture over flour mixture. Fold together just until few streaks of flour are visible, do not overmix.
	+	- Pour batter into pan and let settle. Drizzle caramel sauce over batter until batter is almost covered, you may not use all the caramel. On the surface, use the tip of a butter knife to swirl the batter and caramel together.
	+	- Bake 30-40 min. rotating the pan halfway through the baking time. At the 30 min mark shake the pan gently to test for doneness. When done, the brownies will be barely set in the center and puffed, but not dry, around the edges. Remove from oven and immediately sprinkle with coarse sugar and salt.
	+	- Let cool to room temp before cutting into 24 brownies. After cutting, drizzle any remaining caramel over the top. Refrigerate until ready to serve.
	+	\\
	+	Serves: 24 brownies Total cook time: 50 min.
	+	Source: NYT app recipes - Julia Moskin
	+	\\
	+	\\
	+	{{tag>food vegetarian dessert}}

sausageandcabbage

anonymous@undisclosed.example.com (Anonymous) — Mon, 02 Nov 2015 03:55:41 +0000

2026/04/22 06:24	current
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	+	====== Sausage and Cabbage ======

	+	===== Skillet Sausage 'n' Cabbage =====
	+
	+	*16 oz kielbasa sausage - cut into 1/2" pieces
	+	*1 onion - thinly sliced
	+	*1 green bell pepper - cut into strips
	+	*6 cups coarsely chopped cabbage
	+	*1 cup dry white wine or chicken broth
	+	*1/2 tsp caraway seeds
	+	*1/2 tsp salt
	+	*1/2 tsp pepper
	+	\\
	+	- Saute sausage in large skillet over medium heat until browned. Remove from pan
	+	- Add onion and bell pepper to skillet and saute 2-3 min. Add cabbage and cook, stirring often, 8 min.
	+	- Add sausage, wine, and remaining ingredients. Reduce heat and cook 10 min. or until cabbage is tender
	+	- Approx. Total cook time: 30 min.
	+	\\
	+	===== NYT Sausage and Cabbage =====
	+	*1 1/2 Tbsp butter
	+	*1 lb Sweet Italian sausage - remove casing and cut into chunks
	+	*2 lb cabbage - cut coarse
	+	*fresh ground black pepper
	+	*crusty bread and mustard - serve with dish
	+
	+	\\
	+	- Heat oven to 300 deg.
	+	- In large pot boil salted water. Add cabbage, when comes back to boil, boil for 3 min. Drain into colander and run cold water to stop cooking.
	+	- Add 1/3 of cabbage to baking dish, spread 1/2 meat, sprinkle with salt and pepper, dot with butter dots. Repeat ending with cabbage and butter dots.
	+	- Cover tightly with parchment, top with lid or aluminum foil. Large pyrex baking dish with lid works well.
	+	- Cook for 2 hr. Uncover and cook for additional 30 min. Serve with crusty bread and mustard.
	+	- Source NYT cooking app Sausage and Cabbage - Julia Moskin
	+
	+
	+	\\
	+	Serves: 3-4 Total cook time: various
	+	Source: Online cabbage recipes
	+	\\
	+	\\
	+	{{tag>food maincourse side}}

sauteedkale

anonymous@undisclosed.example.com (Anonymous) — Tue, 15 Jan 2019 03:09:10 +0000

2026/04/22 06:24	current
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	+	====== Sauteed Kale ======
	+
	+	*1/4 cup extra virgin olive oil
	+	*3 cloves garlic - peeled and sliced
	+	*1 large bunch of kale - stemmed and leaves coarsely chopped
	+	*1/2 cup vegetable stock, white wine or water
	+	*kosher salt, fresh ground black pepper,red pepper flakes to taste
	+	*2 Tbsp red-wine vinegar
	+
	+	\\
	+
	+	- Heat olive oil in a large saute pan until it shimmers. Add garlic and sliced stems and cook until soft.
	+	- Add kale to the pan, turn the heat to high and add the liquid. Toss the greens in the oil and stock, then cover and cook fro approx. 5-7 min., until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1-2 min. Season to taste with salt and peppers, add vinegar and toss to combine.
	+
	+	\\
	+	Serves: 4 Total cook time: 12 min
	+	Source: NYT cooking app
	+	\\
	+	\\
	+	{{tag>food sidedish}}

sauteedvegetablespita

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:25:23 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Sauteed Vegetables Pita ======
	+	* 2 Tbsp olive oil
	+	* 1 onion - chopped
	+	* 2 garlic cloves - diced
	+	* 1/2 cup mushrooms - sliced
	+	* 2 carrots - peeled and diced
	+	* 1 potatoe - peeled and diced
	+	* 2 cups broccoli - chopped
	+	* 1 small eggplant - peeled and diced
	+	* 1 green bell pepper - cored and diced
	+	* 1 cup frozen corn
	+	* sauce - alternative - roasted garlic peanut, salsa, etc.
	+	* 1 cup shredded cheese - alternative - cheddar, mozzarella, goat, etc.
	+	* 8 pita halves or tortillas
	+	\\
	+
	+	- Any combination of vegetables may be used. Sauce and cheese are optional.
	+	- Heat oil in large nonstick skillet. Sautee onion and garlic until lightly browned.
	+	- If using mushrooms sautee until release juice.
	+	- Add and sautee hard vegetables - carrot, potatoe
	+	- Add and sautee medium vegetables - broccoli, eggplant
	+	- Add and sautee soft vegetables - bell pepper, frozen corn
	+	- If using sauce add and stir.
	+	- If using cheese add and stir.
	+	- Spoon into pita halves or tortillas to serve.
	+
	+	\\
	+	Serves: 8 Total cook time: 15 min.
	+	\\
	+	\\
	+	{{tag>food vegetarian}}
	+

scallopedpotatoes

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:25:24 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Scalloped Potatoes ======
	+
	+	*2 Tbsp olive oil
	+	*2 Tbsp unsalted butter
	+	*2 onions - minced (~2 cups)
	+	*4 med garlic cloves minced (~4 tsp)
	+	*2 Tbsp chopped fresh thyme leaves or 2 tsp dried
	+	*2 1/2 tsp salt
	+	*1/2 tsp ground black pepper
	+	*5 lb russet potatoes (about 10 med) peeled and sliced into 1/8" thick with food processor
	+	*1-15oz. low-sodium chicken broth
	+	*1 5/8 cup half and half
	+	*1 Tbsp corn starch
	+	*4 bay leaves
	+	*7 oz cheddar cheese shredded
	+	\\
	+	- Heat oven to 400 deg with oven rack in middle position
	+	- Melt oil and butter in 8 qut stock pot until foaming subsides. Add onions and cook, stirring occasionally, until soft and lightly browned, about 4 min. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 sec. Add potatoes, chicken broth, cream, corn starch blended in milk and bay leaves and bring to simmer.
	+	- Simmer covered until potatoes are almost tender(paring knife in and out with some resistance), about 10 min. Discard bay leaves.
	+	- Transfer mixture to 13x9 stainless baking pan and bake for 10 min.
	+	- Remove pan from oven and sprinkle evenly with cheese. Bake for an additional 15 min. until bubbling around edges and top is golden brown.
	+	- Cool 15 min before serving.
	+	- Half size batch reduce quantity by 2 and bake in 8x8 baking dish.
	+
	+	\\
	+	Total time: 1 hour; 20 min pot; 25 min oven, 15 min rest
	+	Source: Cook's Illustrated March/April 2003
	+	\\
	+	\\
	+	{{tag>food side}}
	+

scallopedpotatoeswithmushrooms

anonymous@undisclosed.example.com (Anonymous) — Tue, 30 Dec 2014 17:48:51 +0000

2026/04/22 06:24	current
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	+	====== Scalloped Potatoes with Mushrooms ======
	+
	+	*2 Tbsp unsalted butter
	+	*1 lb cremini mushrooms - sliced 1/4" thick
	+	*8 oz. shitake mushrooms - stems trimmed, caps sliced 1/4"
	+	*2 onions - minced (~2 cups)
	+	*4 med garlic cloves minced (~4 tsp)
	+	*2 Tbsp chopped fresh thyme leaves or 2 tsp dried
	+	*2 1/2 tsp salt
	+	*1/2 tsp ground black pepper
	+	*5 lb russet potatoes (about 10 med) peeled and sliced into 1/8" thick with food processor
	+	*1-15oz. low-sodium chicken broth
	+	*1 3/4 cup half and half
	+	*1 Tbsp corn starch - mixed in cold milk
	+	*4 bay leaves
	+	*8 oz cheddar cheese shredded
	+	\\
	+	- Heat oven to 425 deg with oven rack in middle position
	+	- Melt butter in 8 qut stock pot until foaming subsides. Add mushrooms and onions and cook, stirring occasionally, until soft and lightly browned and mushrooms have released moisture, about 5 min. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 sec. Add potatoes, chicken broth, cream, corn starch blended in milk and bay leaves and bring to simmer.
	+	- Simmer covered until potatoes are almost tender(paring knife in and out with some resistance), about 15 min. Discard bay leaves.
	+	- Transfer mixture to 13x9 stainless baking pan. If desired pan can be covered with foil and stored prior to cooking in the oven. If so provide additional initial bake time covered with foil.
	+	- Bake in 425 deg oven for 10 min.
	+	- Remove pan from oven and sprinkle evenly with cheese. Bake for an additional 15 min. until bubbling around edges and top is golden brown.
	+	- Cool 15 min before serving.
	+	- Half size batch reduce quantity by 2 and bake in 8x8 baking dish.
	+
	+	\\
	+	Serves: 12 Total cook time: 1 hour; 20 min pot; 25 min oven, 15 min rest
	+	Source: Cook's Illustrated March/April 2003
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food,side }}

shortcutchoucroute

anonymous@undisclosed.example.com (Anonymous) — Mon, 14 Nov 2016 01:59:23 +0000

2026/04/22 06:24	current
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	+	====== Shortcut Choucroute ======
	+	* 1/2 head green cabbage
	+	* 1 quart sauerkraut (32 oz. jar)
	+	* 2 large onions
	+	* 4 bay leaves
	+	* 1 Tbsp caraway seeds
	+	* Black pepper
	+	* 1+ lb boneless pork shoulder ( 1 1/2+ bone in)
	+	* 1 lb smoked sausage - sliced diagonal
	+	* 2 cups beer, apple cider, chicken stock or wine (not too sweet riesling)
	+	* salt
	+	* Baguette, butter, coarse mustard for serving
	+
	+	\\
	+	- Heat oven to 300 deg. Core cabbage and cut into wide ribbons. Scatter on bottom of large roasting pan.
	+	- Drain sauerkraut and spread on top. Halve the onions and nestle them among the vegetables. Tuck in the bay leaves and sprinkle with the caraway seeds and lots of pepper.
	+	- Put meat and sausage on top. Pour in liquid. Sprinkle meat with salt and pepper.
	+	- Cover tightly with aluminum foil and cook undisturbed for 2 1/2 hr.
	+	- Test pork shoulder by inserting fork into thickest part. If it does not slide out easily recover and cook for an additional 30 min.
	+	- When fork slides out easily break pork into chunks with 2 forks and bury back in dish. Raise oven to 450 deg, return uncovered pan to oven and cook so top browns a bit, 25-30 min.
	+	- Set pan on table with serving spoon and sides of baguette, butter, and mustard.
	+
	+
	+	\\
	+	Serves: 4-6 Total cook time: 3 hours.
	+	Source: NYT cooking app
	+
	+	\\
	+	\\
	+	{{tag>food,meat }}

shreddedporkchili

anonymous@undisclosed.example.com (Anonymous) — Tue, 13 Feb 2018 18:25:45 +0000

2026/04/22 06:24	current
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	+	====== Shredded Pork Chili ======
	+	* 3 lb pork shoulder roast
	+	* 3 Tbsp vegetable oil
	+	* 2 tsp crushed red pepper
	+	* 1-.87 oz envelope pork gravy mix
	+	* 6 cloves garlic - minced
	+	* 1 jalapeno pepper - seeded and minced
	+	* 4 mild chile peppers (Anaheim,poblano,banana,etc.)
	+	* 1 onion - chopped
	+	* 3 Tbsp vegetable oil
	+	* 3 Tbsp all-purpose flour
	+	* 2 Tbsp chili powder
	+	* 3 - 15 oz. golden hominy - undrained
	+	* 2 - 15 oz. diced tomatoes - undrained
	+	* 2 - 15 oz. pinto beans - undrained
	+	* 1 habanero chile pepper - seeded and minced (optional)
	+	* 1 tsp dried oregano crushed
	+	* 1 tsp ground cumin
	+
	+	\\
	+	- Brush all sides of pork with 3 Tbsp oil. Sprinkle with crushed red pepper and gravy mix; rub into meat with fingers. In roasting pan combine garlic, jalapeno and 1 cup water. Add meat. Roast uncovered 350deg-3-3.5 hr; 300deg-3.5-4 hr until pork is tender (195 deg). Baste periodically and add water if required to keep bottom wet. Add additional water near end to loosen stick on bottom and sides.
	+	- When meat is cool enough to handle shred pork with 2 forks into bowl. Pour the contents of the roasting pan through a fine mesh strainer into a fat separator. Discard the solids and fat. Add juice to meat and set aside until final prep.
	+	- Preheat broiler. Place chile peppers on foil lined baking sheet and broil 5 min per side or until blistered and just starting to char. Remove and wrap in foil. Let stand 20 min or until cool enough to handle. Stem and seed peppers. Use small sharp knife to peel skin from peppers. Chop peppers; set aside.
	+	- In large dutch oven cook onion in 3 Tbsp oil until tender. Stir in flour and chili powder until combined. Add all the other ingredients and bring to boil. Reduce heat and simmer uncovered 10-20 min. or until desired consistency.
	+	- Pulled pork and roast peppers may be prepared ahead of time and added to chili mixture.
	+
	+
	+	\\
	+	Serves: 10 Total cook time: 3 hr pulled pork + 30 min roasted peppers + 20 min chili
	+	Source: Midwest Living Jan/Feb 2012
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food,maincourse }}

simplechickenpotpie

anonymous@undisclosed.example.com (Anonymous) — Wed, 01 Mar 2017 19:29:24 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Simple Chicken Pot Pie ======
	+
	+	*1 Pillsbury Just Unroll Pie Crust
	+	*2 Tbsp unsalted butter
	+	*12 pearl onions
	+	*1 small onion - chopped fine
	+	*2 small celery ribs - sliced 1/4" thick
	+	*3 med carrots - cut into 1/2" pieces
	+	*1/2 tsp salt
	+	*2 garlic cloves - minced
	+	*1 tsp minced fresh thyme
	+	*3 Tbsp flour
	+	*14 oz. low sodium chicken broth
	+	*1/3 cup heavy cream
	+	*1/2 tsp soy sauce
	+	*16 oz. boneless, skinless chicken breast
	+	*1/2 cup frozen peas
	+	*1 Tbsp minced fresh parsley
	+	*1 tsp lemon juice
	+
	+	\\
	+	- Melt butter in medium saucepan, add the pearl onions and cook until browned, about 3 min. Add the carrots, onion, celery, and salt and cook until vegetables are softened and browned, 8-10 min. Stir in garlic and thyme, cook until fragrant, about 30 sec. Stir in flour and cook 1 min.
	+	- Slowly whisk in broth, cream, and soy sauce, scraping up any browned bits. Nestle chicken into sauce and bring to simmer. Cover, reduce heat and simmer until chicken reaches 160 deg, 10-15 min. Let cool slightly and shred chicken into bite size pieces with 2 forks.
	+	- Meanwhile return pan with sauce to heat and simmer until thickened, about 5 min. Off heat return chicken and any juices to pan, stir in peas, parsley, lemon juice and season with salt and pepper.
	+	- Pour filling into 10" fluted pie pan. Flatten dough, roll back edge of dough to form thickening perimeter ring and cut 4 - 3" vent slots. Place dough over pie pan and push into fluting.
	+	- Place on top of baking tray to collect drips and bake at 450 deg until crust begins to brown around the edges, about 15 min. Lower heat to 375 deg and continue cooking until crust is golden brown and filling bubbles, about 15-20 min.
	+	- Let cool 15 min. before serving.
	+
	+	\\
	+	Serves: 4-5 Total cook time: 60 min
	+	Source: Cook's Country Feb/Mar 2012
	+
	+	\\
	+	\\
	+	{{tag>food meat maincourse}}
	+

simplegreenbeancasserole

anonymous@undisclosed.example.com (Anonymous) — Fri, 15 Nov 2019 15:44:32 +0000

2026/04/22 06:24	current
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	+	====== Simple Green Bean Casserole ======
	+	* 3 - 12 oz. frozen french style green beans
	+	* 2 - 11 oz. can condensed cream of mushroom soup
	+	* 8 oz. sliced mushrooms - optional
	+	* 1 cup milk
	+	* 2 tsp soy sauce
	+	* 1/4 tsp ground black pepper
	+	* 6 oz french fried onions - divided mix and topping
	+
	+	\\
	+	- Thaw green beans and drain off excess water. Remove from refrigerator night before, 2 hr room temp prior to making.
	+	- If using optional mushrooms cook with butter in large frying pan until they release their moisture and it evaporates, about 6 min.
	+	- Stir beans, onions, soup, milk, black pepper, and 1 1/3 cup onions in 9x13 baking dish.
	+	- Bake at 350 deg for 30 min. or until hot and stir. Beans may be covered and stored overnight. Reheat covered until bubbling prior to final step.
	+	- Top with remaining onions and bake for 10 min more.
	+	- Works well to cook earlier in day and reheating prior to serving.
	+
	+
	+	\\
	+	Serves: 12 Total cook time: 30 min.
	+	Source: Campbell soup can
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food vegetarian side }}

skilletappleand_cranberrycrisp

anonymous@undisclosed.example.com (Anonymous) — Thu, 07 Dec 2017 15:17:53 +0000

2026/04/22 06:24	current
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	+	====== Skillet Apple and Cranberry Crisp ======
	+
	+	Filling
	+	*1/2 cup apple cider (substitute: 1 cup apple juice simmered to 1/2 cup)
	+	*1/3 cup maple syrup
	+	*2 Tbsp juice from lemon
	+	*2 tsp cornstarch
	+	*1/4 tsp cinnamon
	+	*2 Tbsp unsalted butter
	+	*2 1/2 lb sweet and tart apples - peeled(optional), cored, cut into narrow wedges
	+	*1 cup fresh or frozen cranberries
	+	\\
	+	Topping
	+	*1 cup rolled oats
	+	*1/2 cup brown sugar
	+	*3 Tbsp all-purpose flour
	+	*1/2 tsp cardamom
	+	*4 Tbsp chilled butter - cut into small pieces (optional can do butterless)
	+	*3/8 cup flaked coconut
	+	\\
	+	Filling
	+	- Whisk cider, syrup, lemon juice, cornstarch, and cinnamon together in medium bowl until smooth.
	+	- Heat butter in 10" deep dish skillet. (Alternative: oven proof 12" skillet) When foaming subsides, add apples and cranberries, cook stirring 2-3 times until apples begin to caramelize, about 10 min. (Do not fully cook apples.) Remove pan from heat, add cider mixture, and gently stir until apples are well coated.
	+	\\
	+	Topping & Bake
	+	- Combine oats, brown sugar, flour, and spice in small bowl. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Stir in coconut.
	+	- Sprinkle topping evenly over apple and cranberry mixture.
	+	- Return pan to burner and simmer with top on for 15 min.
	+	- Put pan in cold oven and heat to 400 deg. Cook until topping is a deep golden brown, about 10 min. total time in oven. Check for scorching of topping and adjust temp as necessary. Cool 15 min and serve.
	+	\\
	+	Serves: 8 Total cook time: 35 min.
	+	Source: Based on Cook's Illustrated Sep/Oct 2008 & Midwest Living Nov/Dec 2008
	+	\\
	+	\\
	+	{{tag>food vegetarian dessert}}

skilletapplepie

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:25:28 +0000

2026/04/22 06:24	current
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	+
	+	====== Skillet Apple Pie ======
	+
	+	Crust
	+	*1 cup (5 oz.) unbleached all-purpose flour
	+	*1 Tbsp sugar
	+	*1/2 tsp table salt
	+	*2 Tbsp vegetable shortening - chilled
	+	*6 Tbsp (3/4 stick) cold unsalted butter - cut into 1/4" pieces
	+	*3-4 Tbsp ice water
	+	*1 egg white - lightly beaten
	+	*2 tsp sugar
	+	*Alternative: 1 Pillsbury refrigerated pie crust
	+	\\
	+	Filling
	+	*1/2 cup apple cider (substitute: 1 cup apple juice simmered to 1/2 cup)
	+	*1/3 cup maple syrup
	+	*2 Tbsp juice from lemon
	+	*2 tsp cornstarch
	+	*1/4 tsp cinnamon
	+	*2 Tbsp unsalted butter
	+	*2 1/2 lb sweet and tart apples - peeled(optional), cored, cut into 1/2" wedges
	+	\\
	+	Crust
	+	- Pulse flour, sugar, and salt in food processor until combined. Add shortening and process until mixture has texture of coarse sand, aout 10 one second pulses. Scatter butter pieces over flour mixture and precess until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about 10 one second pulses. Transfer mixture to medium bowl.
	+	- Sprinkle 3 Tbsp ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 Tbsp more ice water if dough does not come together. Turn dough out onto sheet of plastic wrap and flatten into 4" disk. Wrap dough and refrigerate 30 min. or up to 2 days, before rolling out. (If dough is refrigerated longer than 1 hour, let stand at room temperature until malleable.)
	+	\\
	+	Filling
	+	- Adjust oven rack to upper-middle position and heat oven to 500 deg.
	+	- Whisk cider, syrup, lemon juice, cornstarch, and cinnamon together in medium bowl until smooth.
	+	- Heat butter in 12" heatproof skillet. (Alternative: deep dish 10" skillet) When foaming subsides, add apples and cook, stirring 2-3 times until apples begin to caramelize, about 5 min. (Do not fully cook apples.) Remove pan from heat, add cider mixture, and gently stir until apples are well coated. Set aside to cool slightly.
	+	\\
	+	Assembly & Bake
	+	- Roll out dough on lightly floured work surface, or between 2 large sheets of plastic wrap, to 11" circle. Roll dough loosely around rolling pin and unroll over apple filling. Brush dough with eff white and sprinkle with sugar. With sharp knife gently cut dough into 6 pieces by making 1 vertical cut followed by 2 evenly spaced horizontal cuts.
	+	- Bake until apples are tender and crust is a deep golden brown, about 20 min. Cool 15 min and serve.
	+
	+	\\
	+	Serves: 8 Total cook time: 25 min.
	+	Source: Cook's Illustrated Sep/Oct 2008
	+	\\
	+	\\
	+	{{tag>food vegetarian dessert}}

skilletcherrycrisp

anonymous@undisclosed.example.com (Anonymous) — Tue, 17 Jan 2017 22:07:01 +0000

2026/04/22 06:24	current
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	+	====== Skillet Cherry Crisp ======
	+
	+	Filling
	+	*5 Tbsp sugar - 2Tbsp+3Tbsp
	+	*1 Tbsp cornstarch
	+	*2 lb frozen sweet cherries - do not need to thaw
	+	*1 Tbsp lemon juice
	+	*1 tsp vanilla extract
	+	*1/2 tsp salt
	+	*1/4 tsp almond extract
	+	*2/3 cup dried cherries
	+	\\
	+	Topping
	+	*1 cup rolled oats
	+	*1/2 cup brown sugar
	+	*3 Tbsp all-purpose flour
	+	*1/2 tsp cardamom
	+	*1/4 cup chilled butter - cut into small pieces (optional can do butterless)
	+	*3/8 cup flaked coconut
	+	\\
	+	Filling
	+	- Combine 2 Tbsp sugar and cornstarch in small bowl; set aside. Combine cherries. lemon juice, vanilla, salt, almond extract and remaining sugar in skillet. Cover and cook over med heat until cherries thaw and release their juice, about 5 min, stirring halfway through. Uncover and stir in dried cherries and reserved sugar and cornstarch.
	+
	+	\\
	+	Topping & Bake
	+	- Combine oats, brown sugar, flour, and spice in small bowl. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Stir in coconut.
	+	- Sprinkle topping evenly over cherry mixture.
	+	- Return pan to burner and simmer with top on for 15 min.
	+	- Put pan in cold oven and heat to 400 deg. Cook until topping is a deep golden brown, about 10 min. total time in oven. Check for scorching of topping and adjust temp as necessary. Cool 15 min and serve.
	+	\\
	+	Serves: 8 Total cook time: 35 min.
	+	Source: Based on Cook's Country No-Bake Cherry Crisp Jun/July 2014
	+	\\
	+	\\
	+	{{tag>food vegetarian dessert}}

skilletroastedpotatoes

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:25:29 +0000

2026/04/22 06:24	current
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	+	====== Skillet-roasted Potatoes ======

	+	*1 1/2 lb Red Bliss potatoes small or medium - scrubbed and unpeeled
	+	*2 Tbsp olive oil
	+	*3/4 tsp kosher salt
	+	*1/4 tsp black pepper
	+	\\
	+	- Halve or quarter potatoes to create 3/4" - 1" chunks. Rinse potatoes in cold water and drain well, thoroughly pat dry.
	+	- Heat oil in 12" skillet until shimmering. Add potatoes cut side down in single layer; cooking without stirring until golden brown (oil should sizzle but not smoke), 5-7 min. Turn potatoes with next cut side down and cook without stirring until deep golden brown, 5-6 min. longer. Stir potatoes, then redistribute in single layer. Reduce heat to med-low, cover, and cook until tender 6-9 min.
	+	- When tender sprinkle with salt and pepper and stir to combine.
	+	\\
	+	Alternative: Spicy potatoes - Replace step 3 pepper with:
	+	* 1 tsp chili powder
	+	* 1 tsp sweet paprika
	+	* 1/2 tsp ground cumin
	+	* 1/4 tsp cayenne pepper
	+	\\
	+	Alternative: Garlic Rosemary potatoes
	+	* 1/2 tsp garlic + 2 tsp minced fresh rosemary combined in small bowl
	+	* after cooking potatoes, clear space in center, heat garlic & rosemary 45 sec., stir into potatoes
	+	\\
	+	Serves: 3-4 Total cook time: 22 min.
	+	Source: Cook's Illustrated May 2005
	+	\\
	+	\\
	+	{{tag>food vegetarian side}}

skillettamalepie

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:25:30 +0000

2026/04/22 06:24	current
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	+	====== Skillet Tamale Pie ======
	+	Tamale Filling
	+	*2 Tbsp vegetable oil
	+	*1 medium onion - minced
	+	*2 Tbsp chili powder
	+	*1/2 tsp salt
	+	*2 med garlic cloves - minced (2 tsp)
	+	*1 lb ground sirloin
	+	*1 (15oz.) can black beans - drained and rinsed
	+	*1 (15oz.) can diced tomatoes - drained
	+	*3 oz. cheddar cheese - shredded
	+	*2 Tbsp minced fresh cilantro
	+	*ground black pepper
	+	\\
	+	Cornbread Topping
	+	*3/4 cup unbleached flour
	+	*3/4 cup yellow cornmeal
	+	*3 Tbsp sugar
	+	*3/4 tsp baking powder
	+	*3/4 tsp baking soda
	+	*3/4 tsp salt
	+	*3/4 cup buttermilk
	+	*1 large egg
	+	*3 Tbsp unsalted butter - melted and cooled
	+	\\
	+	- Preheat oven to 450deg.
	+	- Heat oil in 12" skillet or 10" deep dish skillet until shimmering. Add the onion, chili powder, and salt and cook until the onion is softened, about 5 min. Stir in the garlic and cook until fragrant, about 30 sec.
	+	- Stir in the ground sirloin, beans, and tomatoes, and bring to a simmer, breaking up the meat, about 5 min. Stir the cheddar and cilantro into the filling and season with salt and pepper to taste.
	+	- Whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt together in a bowl. In a separate small bowl or measuring cup whisk the buttermilk and egg together. Stir the buttermilk mixture into the flour mixture until uniform. Stir in the butter until just combined.
	+	- Dollop the cornbread batter evenly over the filling and spread into an even layer. Bake until the cornbread is cooked through in the center, approximately 15 min. Serve.
	+	\\
	+	Serves: 6 Total cook time: 26min
	+	Source: Cook's Illustrated 10/06
	+	\\
	+	\\
	+	{{tag>food maincourse}}
	+

slowbakedbeanswithkale

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:25:31 +0000

2026/04/22 06:24	current
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	+	====== Slow-Baked Beans with Kale ======
	+	* 1 bunch kale - stemmed and washed in 2 changes of water
	+	* 3 Tbsp olive oil - divided
	+	* 1 onion - chopped
	+	* 4 carrots - peeled and chopped
	+	* 2 celery ribs - chopped
	+	* 4 garlic cloves - minced
	+	* 1 lb. dried beans (preferably lima) - soaked for at least 4 hr and drained
	+	* 1 6 oz can tomato paste - dissolved in 1 cup water
	+	* 3 cups water or broth
	+	* bouquet garni - 4 parsley sprigs + 2 thyme sprigs + bay leaf
	+	* 1 tsp herbes de Provence
	+	* salt
	+	* ground pepper - generous amount
	+	* 1 cup bread crumbs
	+
	+	\\
	+	- Preheat oven to 225 deg. Bring a large pot of water to a boil, salt generously and add the kale. Blanch for 2 min., then transfer to a bowl of ice water. Drain, squeeze out water and cut into ribbons. Set aside. The blanching extracts some of the bitterness and is optional.
	+	- Heat 2 Tbap of oil in large ovenproof casserole. Add the onion, carrots and celery. Cook, stirring often, until the onion is tender, about 5 min. Add the garlic and cook, stirring, until fragrant, 30 sec to 1 min.
	+	- Add the dissolved tomato paste and heat to simmer. Add the drained beans, additional water or broth, bouquet garni, herbes de Provence and salt and pepper. Stir in the kale, bring to a simmer, cover and place in the oven.
	+	- Bake the beans for 3 hours until the beans are tender and creamy. If the beans have not softened after 2 hours, raise the heat to 300 deg. Taste and adjust salt.
	+	- While the beans are baking, mix together the remaining olive oil and bread crumbs. Sprinkle the gread crumbs over beans and continue to bake for another 30 min. to 1 hr. until the bread crumbs are lightly browned.
	+
	+	\\
	+	Serves: 6 Total cook time: 4+ hr bean soak + 4 hr. (30 min. initial veg+3hr beans+30 min. bread crumbs)
	+	Source: NYT Recipes for Health 2/1/2011
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food,vegetarian }}

slowroastedporkshoulder

anonymous@undisclosed.example.com (Anonymous) — Mon, 26 Dec 2022 16:00:56 +0000

2026/04/22 06:24	current
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	+	====== Slow Roasted Pork Shoulder ======
	+
	+	Meat
	+	*6-8 lb bone in pork butt shoulder
	+	*1/3 cup kosher salt
	+	*1/3 cup packed brown sugar
	+
	+
	+	\\
	+	Peach Sauce
	+	*10 oz frozen peaches - cut into 1" chunks
	+	*1 cup dry white wine (original CI 2 cups)
	+	*1/2 cup granulated sugar
	+	*5 Tbsp (1/4 cup+1 Tbsp) unseasoned rice vinegar - divided
	+	*2 sprigs fresh thyme
	+	*1/4 cup defatted jus
	+	*1 Tbsp whole grain mustard
	+
	+	\\
	+	Cherry Sauce
	+	*10 oz frozen or fresh pitted cherries
	+	*1 cups red wine (original CI 2 cups)
	+	*3/4 cup granulated sugar
	+	*5 Tbsp (1/4 cup+1 Tbsp) red wine vinegar - divided
	+	*1/4 cup ruby port
	+	*1/4 cup defatted jus
	+
	+	\\
	+	- Use sharp knife to cut slits 1" apart in crosshatch pattern in fat cap of roast, being careful not to cut into meat. Combine salt and sugar in bowl. Rub salt mixture over entire pork shoulder and into slits. Place on rimmed baking sheet and refrigerate for 3-1 days. Alternative wrap tightly in double layer of plastic wrap and refrigerate for 12-24 hr. Allow 2 1/2hr to warm roast to room temp prior to cooking.
	+	- Adjust oven rack to lowest position and heat oven to 275 deg. Unwrap roast and brush any excess salt mixture from surface. Season roast with pepper. Set rack in large roasting pan, spray with vegetable oil spray and place roast on rack. Add 1 qut water to roasting pan.
	+	- Cook roast, basting twice during cooking, until meat is extremely tender and meat near (but not touching ) bone registers 195 deg, approx. 6-7 hr for a 7.0-9.3 lb roast.
	+	- Transfer roast to carving board and let rest, tented loosely with aluminum foil, for 1/2 - 1 hr. Transfer liquid in roasting pan to fat separator and let stand for 5 min. Pour off 1/4 cup jus and set aside; discard fat and reserve remaining jus for another use.
	+	- For the peach sauce bring peaches, wine, sugar, 1/4 cup vinegar, thyme sprigs, and 1/4 cup defattted jus to simmer in small sauce pan. Stir occasionally, until reduced to 2 cups, about 30 min. Stir in mustard and remaining 1 Tbsp vinegar. Discard thyme springs, cover and keep warm. For the cherry sauce reduce to 1 1/2 cups.
	+	- Using sharp paring knife, cut around inverted T-shaped bone until it can be pulled free from roast. Using serrated knife, slice roast. Serve, passing sauce separately.
	+
	+
	+
	+	\\
	+	Serves: 8-12 Total cook time: 1-3 days salting+ 5-6 hr roast + 1 hr rest
	+	Source: Cook's Illustrated Meat Book
	+	\\
	+	\\
	+	{{tag>food meat}}
	+

snapperveracruz

anonymous@undisclosed.example.com (Anonymous) — Sun, 28 Oct 2018 16:40:17 +0000

2026/04/22 06:24	current
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	+	====== Snapper Vera Cruz ======
	+	*2-2 1/2lb skinless snapper, mahi mahi, tilapia or other fish fresh or frozen
	+	*1 Tbsp olive oil
	+	*1 onion - cut into small wedges
	+	*1 jalapeno pepper - seeded and finely chopped
	+	*1 clove garlic - minced
	+	*2 - 14.5oz. no salt added diced tomatoes - undrained
	+	*8 oz mushrooms
	+	*1/2 cup pimiento stufed greed olives - coarsely chopped
	+	*1/2 tsp dried oregano
	+	*1/8 tsp black pepper
	+	*2 cups hot cooked brown rice and or 8 crusty bread slices
	+
	+	\\
	+	- Thaw fish, if frozen. Rinse fish; pat dry.
	+	- In 12" skillet heat oil and cook mushrooms until they lose their moisture. Remove from pan, add oil, add onion, jalapeno pepper and garlic, cook 2-3 min or until onion is tender. Add mushrooms back to pan. Add ingredients through black pepper and bring to boil.
	+	- Carefully add fish to skillet, spooning tomato mixture over fish. Return to boiling. Reduce heat and simmer covered 8-10 min. or until fish just starts to flake. If desired break fish into chunks.
	+	- Serve with rice or bread.
	+
	+	\\
	+	Serves: 4-6 Total Cook Time: 30 min
	+	Source: HAP Balanced Living magazine
	+	\\
	+	\\
	+	{{tag>food maincourse fish}}

sourmix

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:25:32 +0000

2026/04/22 06:24	current
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	+	====== Sour Mix ======
	+
	+	*12 oz. lemon juice
	+	*18 oz. water
	+	*1/3 c. sugar
	+	*1 egg white
	+	*Blend.
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food cocktail}}
	+

southindianeggplantcurry

anonymous@undisclosed.example.com (Anonymous) — Thu, 20 Sep 2018 18:09:48 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== South Indian Eggplant Curry ======
	+
	+	* 2 Tbsp canola oil
	+	* 1 Tbsp chickpea flour
	+	* 1/4 tsp turmeric
	+	* Dash of asafetida (alt: cajun seasoning)
	+	* 3 Tbsp unsweetened shredded coconut
	+	* 1 Tbsp grated ginger
	+	* 1 tsp salt
	+	* 2 tsp tamarind paste
	+	* 1 large or 2 med eggplant
	+	* chopped fresh cilantro - garnish
	+
	+	\\
	+	- In a bowl mix oil, chickpea flour, turmeric and asafetida. Heat on high for 90 sec, stirring along the way to prevent burning.
	+	- In another bowl heat coconut on high for 90 sec. stirring along the way to prevent burning. Add coconut, ginger, salt and tamarind to chickpea mixture.
	+	- Rinse and dry eggplant, trim off ends, and cut into 1" thick rounds. Score one side of each piece. Spread and press spice mixture into gashes. Put eggplant into dish and partly cover (waxed paper works) and heat on high for 6 min. Uncover and cook on high for 2-3 min, until very soft. Garnish with cilantro. Serve hot or warm.
	+	- Alternative cooking: 400 deg oven for 40 min.
	+
	+	\\
	+	Serves: 4 Total cooking time: 9 min.
	+	Source: NYT cooking app
	+	\\
	+	\\
	+	{{tag>food vegetarian,side}}
	+

spaghettiwithfreshtomatosauce

anonymous@undisclosed.example.com (Anonymous) — Thu, 29 Aug 2013 02:03:07 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Spaghetti with Fresh Tomato Sauce ======
	+
	+	*3 Tbsp olive oil
	+	*2 lb fresh small tomatoes - plum or julia
	+	*1 lb pasta - preferably linguini or other long noodles
	+	*1/2 cup freshly grated Parmigano
	+	* Salt and freshly ground black pepper
	+	*1 Tbsp minced shallot (optional)
	+	*1 tsp minced garlic (optional)
	+
	+	- Bring large pot of salted water to boil. Cook the pasta until tender but firm.
	+	- Heat olive oil in large skillet and heat to medium. If using optional shallot or garlic heat in oil. Add the tomatoes to the hot oil and turn to high. Cook stirring occasionally until the tomatoes begin to juice up, then turn the heat to low and cook, stirring occasionally until the sauce thickens.
	+	- When the fruit softens and the juices are in the skillet the sauce will begin to thicken and is ready.
	+	- Drain pasta and toss with the tomatoes and cheese. Salt and pepper to taste and serve immediately.
	+
	+	Optional:
	+	Remove skins from tomatoes prior to saucing (not mandatory).
	+	Add a little olive oil if there is inadequate juice to coat the pasta.
	+	Add a little red pepper flakes with tomatoes
	+
	+	\\
	+	Serves: 6 Total Cook Time: 20 min.
	+	Source:The Minimalist Cooks at Home - Mark Bittman
	+	\\
	+	\\
	+	{{tag>food vegetarian maincourse}}
	+

specialcheesecakepastry

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:25:33 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Special Cheesecake Pastry ======
	+
	+	*3/4 c. all-purpose flour
	+	*1/2 c. self-rising flour
	+	*1/4 c. sugar
	+	*1/2 c. butter, lightly salted and chilled, cut into pieces
	+	*2 egg yolks
	+
	+	Sift flours into a large bowl or food processor. Stir in sugar. Cut butter into flour with 2 knives or pastry blender until mixture resembles cornmeal. Add egg yolks and stir with a fork until dough feels soft, refirgerate until butter firms. Makes enough dough for a 9 inch springform pan.
	+
	+	From "The Book of Cheesecakes" by Steven Wheeler
	+
	+	\\
	+	\\
	+	{{tag>food dessert}}
	+

spicybeefbeanandvegetablestew

anonymous@undisclosed.example.com (Anonymous) — Tue, 05 Feb 2013 18:04:06 +0000

2026/04/22 06:24	current
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	+	====== Spicy Beef Bean and Vegetable Stew ======
	+	*1 lb boneless beef chuck pot roast
	+	*2 Tbsp olive oil
	+	*1 large onion - chopped
	+	*3 cloves garlic - minced
	+	*2-14.5oz. cans reduced sodium beef broth
	+	*1 12oz. bottle dark beer (such as stout, porter or lager)
	+	*1 1/2 tsp dried oregano - crushed
	+	*1/2 tsp allspice
	+	*1 tsp kosher salt
	+	*2 bay leaves
	+	*1 large sweet potato - peeled and cut into 1" pieces
	+	*2 medium parships - peeled and cut into chunks
	+	*3 medium carrots - peeled and cut into chunks
	+	*1 large tart apple - peeled and cut into chunks
	+	*1 15oz. can butter beans - rinsed and drained
	+	*1 4oz. can diced green chilies
	+	*1 corn bread muffins (optional)
	+	\\
	+	- Trim fat from meat, cut into 1" pieces and brown in the olive oil in large pot. Turn to brown evenly. Add onions and garlic half way through. Cook until meat browned and onions soft.
	+	- Add beef broth, beer, oregano, allspice, salt and bay leaves. Bring to boil, reduce heat, and simmer covered for 60 min. or until meat is tender.
	+	- Stir in sweet potato, parsnips, carrots, apple , beans, and green chilies. Return to boiling, reduce heat and simmer until vegetables are tender, about 25 min.
	+	- Remove bays leaves and serve with corn bread if desired.
	+
	+	\\
	+	Serves: 6-8 Total Cook Time: 1hr. 40min. (15min brown+60min meat+25min veg) 8 WW points
	+	Source: Midwest Living Feb 2013
	+	\\
	+	\\
	+	{{tag>food maincourse}}

spicychickpeas

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:25:34 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Spicy Chick Peas ======
	+
	+	*1 cup onions - chopped
	+	*3 garlic cloves - coarsely chopped
	+	*1-2 small chiles - coarsely chopped
	+	*1 Tbsp vegetable oil
	+	*2 tsp tamarind concetrate
	+	*1/2 cup hot water
	+	*1 (14 oz) can diced tomatoes
	+	*1 Tbsp grated peeled fresh ginger root
	+	*1/2 tsp salt
	+	*2 (14 oz) cans chick peas
	+	\\
	+	- Saute the onions, garlic, and chiles in the oil untile the onions turn golden, approx 10 min.
	+	- Dissolve the tamarind concentrate in the hot water. Puree the onion mixture, tamarind liquid, and all theremaining ingredients except the chick peas in a blender until quite smooth.
	+	- Pour puree into nonreactive saucepan. Add the chick peas and simmer, uncovered, for 20-30 min. until the sauce becomes dark and thick.
	+	- Serve hot or at room temperature.
	+
	+	\\
	+	Serves:6 ` ` Total cook time:40 min.
	+	Source: Sundays at Moosewood Restaurant
	+	\\
	+	\\
	+	{{tag>food vegetarian side}}
	+

spicypeanutstewwithgingerandtomato

anonymous@undisclosed.example.com (Anonymous) — Wed, 11 Apr 2018 02:42:14 +0000

2026/04/22 06:24	current
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	+	====== Spicy Peanut Stew with Ginger and Tomato ======
	+	*1 med. eggplant - peeled and cut into 1/2" dice
	+	*1 tsp salt, more to taste
	+	*1 tsp ground cumin
	+	*1 tsp ground coriander
	+	*1/4 tsp turmeric
	+	*1/8 tsp cayenne
	+	*1/4 cup peanut oil
	+	*2 shallots - thinly sliced
	+	*2 inches ginger - peeled and minced
	+	*1-2 jalapeno chilies - seeded and minced
	+	*1 onion - chopped
	+	*1/3 cup tomato paste
	+	*15 oz. can diced tomatoes (preferably roasted)
	+	*4 cups vegetable stock of water
	+	*1/2 cup natural peanut butter
	+	*2 med zucchini - cut in quarters lengthwise then sliced 1/2" thick
	+	*2 Tbsp freshly squeezed lemon juice
	+	*1/3 cup coarsely chopped cilantro leaves
	+	*chopped roasted peanuts for garnish
	+	*Cooked rice for serving
	+	\\
	+	- In a colander, toss eggplant with 1 tsp salt; set aside for 30 min. Rinse, drain well and set aside. In a small bowl, combine cumin, coriander, turmeric and cayenne; set aside.
	+	- In a large pot, heat 3 Tbsp oil. Add shallots and fry, stirring often, until soft, crisp and caramelized, about 10 min. Transfer shallots to a large bowl, leaving oil in pot. Raise heat to high and add eggplant. Cook, stirring often, until lightly browned and just tender, about 10 min. Transfer to bowl with shallots.
	+	- Add remaining 1 Tbsp oil to pot and heat. Add ginger and chilies and cook, stirring for 30 sec. Add spices and cook, stirring, 30 sec more. Add onion and cook , stirring to scrape up any browned bits, until softened and translucent, about 5 min. Add tomato paste and cook, stirring, 1 min.
	+	- Add diced tomatoes, liquid, eggplant, shallots and a sprinkling of salt. Bring to a boil and cook 5 min. Place peanut butter in a medium bowl, add one or two ladlefuls of hot soup, and stir until emulsified, then pour mixture back into soup.
	+	- Reduce heat to a simmer, add zucchini, cover and cook 10-15 min., until vegetables are tender. Turn off heat and stir in lemon juice and chopped cilantro, Let cool slightly and taste, add salt if necessary. Serve in bowls with rice, garnish with peanuts.
	+
	+	\\
	+	Serves: 8 Total cooking time: 1 hr.
	+	Source: NYT cooking app
	+	\\
	+	\\
	+	{{tag>food vegetarian}}

spicyswisschardwithlemon

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:25:35 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Spicy Swiss Chard with Lemon ======
	+
	+	*2 tsp olive oil
	+	*2 lb trimmed Swiss chard
	+	*1/2 tsp crushed red pepper
	+	*3 garlic cloves, minced
	+	*1 Tbsp fresh lemon juice
	+	*1/8 tsp salt
	+	\\
	+	- Heat oil in a large Dutch oven over med-high heat. Add chard, saute 1 min or until slightly wilted.
	+	- Stir in pepper and garlic. Cover and cook 4 min. or until tender, stirring occasionally. Uncover and cook 3 min or until liquid evaporates.
	+	- Stir in juice and salt.
	+
	+	\\
	+	Serves: 6
	+	\\
	+	\\
	+	{{tag>food side}}
	+

spicyturkeyandsweetpotatogumbo

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:25:36 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Spicy Turkey and Sweet Potato Gumbo ======
	+
	+	*1 6 oz box long-grain and wild rice mix
	+	*8 oz. (2 links) hot turkey Italian sausage
	+	*1 cup onion - chopped
	+	*1 cup celery - chopped
	+	*1 cup green bell pepper - chopped
	+	*4 garlic cloves - minced
	+	*1/2 cup all-purpose flour
	+	*2 cup sweet potato - peeled and cubed 1/4"
	+	*1 tsp dried thyme
	+	*1 tsp dried oregano
	+	*2 14 1/2 oz cans fat free, less sodium chicken broth
	+	*1 14 1/2 oz can diced tomatoes with green pepper and onion - undrained
	+	*1 bay leaf
	+	*2 cup dark-meat turkey or chicken - cooked and chopped
	+	*1/2 tsp hot sauce
	+	\\
	+	- Cook rice according to package directions, omitting seasoning packet.
	+	- Remove casings from sausage. Cook in stock pot until browned, stirring to crumble. Add onion, celery, bell pepper, cook 4 min. stirring frequently.
	+	- Add garlic, cook 1 min. Stir in flour, cook for 6 min. or until lightly browned, stirring constantly.
	+	- Add sweet potato through bay leaf (6 ingredients). Bring to boil, cover and reduce heat, simmer 15 min.
	+	- Add turkey and hot sauce, cook uncovered for 3 min. Discard bay leaf. Serve over rice.
	+
	+	\\
	+	Serves: 6
	+	\\
	+	\\
	+	{{tag>food meat maincourse}}
	+

spinachandfetastuffedfocaccia

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:25:37 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Spinach and Feta-Stuffed Focaccia ======
	+
	+	* 1 Tbsp olive oil
	+	* 3/4 cup chopped onions
	+	* 3 garlic cloves - minced
	+	* 12 oz. baby spinach leaves
	+	* 3/4 cup crumbled feta cheeese
	+	* 2/3 cup golden raisins
	+	* 3 Tbsp pine nuts - toasted
	+	* 2 Tbsp lemon juice
	+	* 2 tsp chopped fresh oregano (1 tsp dried)
	+	* 1/4 tsp salt
	+	* 1/4 tsp ground red pepper (medium hotness)
	+	* 16 oz refrigerated pizza dough (Trader Joe's works well)
	+	* cooking spray
	+	* 1 Tbsp 2% milk
	+	* 1 Tbsp water
	+	* 1/4 cup (1 oz.) fresh grated Parmesan cheese
	+
	+	\\
	+	- Remove dough from refrigerator.
	+	- Heat oil in large nonstick skillet. Add onion and garlic, saute 1 min.
	+	- Add half of spinach and cook 1 min. Add remaining spinach, cook 2 min. Stir constantly until spinach wilts.
	+	- Remove from heat and stir in feta cheese through red pepper.
	+	- Preheat oven to 435 deg.
	+	- Place dough on 15 x 10 baking sheet and push dough out to cover entire sheet.
	+	- Spread spinach mixture lengthwise over half of dough, leaving a 1" border. Fold other half of dough over filling, press edges together with a fork. Cut 5 (1-inch) diagonal slits in top of dough.
	+	- Combine milk and water, brush evenly over dough. Sprinkle with Parmesan. Bake at 435 deg for 15 min or until golden.
	+
	+	\\
	+	Serves: 6 Total cooking time: 45 min
	+	Source: Cooking Light Aug 2004
	+	\\
	+	\\
	+	{{tag>food vegetarian maincourse}}
	+

spinachenchiladas

anonymous@undisclosed.example.com (Anonymous) — Tue, 10 Feb 2026 16:29:16 +0000

2026/02/10 11:26		current
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-
	====== Spinach Enchiladas ======		====== Spinach Enchiladas ======

spinachloaf

anonymous@undisclosed.example.com (Anonymous) — Mon, 03 Oct 2022 18:40:29 +0000

2026/04/22 06:24	current
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	+	====== Spinach Loaf ======

	+	*2 cups finely chopped spinach or 3-10oz,1-16ozTJ+10oz,2-12oz frozen chopped spinach thawed
	+	*1 cup finely chopped onion
	+	*1 cup chopped celery
	+	*1 cup bread crumbs (2 slices)
	+	*2 eggs
	+	*1 cup cottage cheese (optional)
	+	*2 Tbsp melted butter
	+	*1/2 tsp salt
	+	*1/4 tsp nutmeg
	+	\\
	+	- If using frozen spinach thaw overnight and squeeze out bulk of water
	+	- Preheat oven to 375 deg. Saute onion and celery in skillet until soft, 5-7 min. for softer taste.
	+	- In mixing bowl combine all the ingredients. Spray 9x5 loaf pan with nonstick. Place the mixture into the prepared pan.
	+	- Cook for 70 min. or until loaf is hot and bubbling at edges. Serve immediately.
	+	\\
	+	Serves: 6-8 Total cook time: 70 min.
	+	Source: Free Press from "Clara: Mrs Henry Ford"
	+	\\
	+	\\
	+	{{tag>food vegetarian side}}

spinachsouffle

anonymous@undisclosed.example.com (Anonymous) — Fri, 26 Jan 2018 03:11:16 +0000

2026/04/22 06:24	current
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	+	====== Spinach Souffle ======
	+	* 1 can cream of celery soup
	+	* 2 eggs
	+	* 1/2 tsp seasoned salt
	+	* 1/4 tsp nutmeg
	+	* 2 Tbsp minced onion
	+	* 10-12 oz. frozen spinach - thaw slightly
	+	* 1 cup (2.6 oz) shredded swiss cheese
	+
	+	\\
	+	- Whisk together soup, eggs, nutmeg, and seasoned salt. Blend in onion, spinach, and grated cheese.
	+	- Pour mixture into greased 8" square pan. Place in larger i.e. 9" pan with water in it similar to cooking custard. Provide support under 8" pan (pressure cooker insert) to prevent water from slopping out of pan.
	+	- Bake at 350 deg for 1 hour or until set.
	+	- Notes: Serves medium group - double recipe for large group
	+
	+	\\
	+	Serves: 4-6 Total cook time: 1 hour
	+	Source: Nancy Banks
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food,side }}

splitpeasoupwithgoudasausagetoasts

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:25:40 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Split Pea Soup with Gouda Sausage Toasts ======
	+
	+	* 1 lb dried green split peas
	+	* 1 lb fully cooked smoked sausage (such as Kielbasa) - split lengthwise
	+	* 4 - 14.5 oz. cans low sodium chicken broth
	+	* 2 onions - chopped
	+	* 4 large garlic cloves - diced
	+	* 4 medium carrots - peeled and cut into chunks
	+	* 2 tsp dried thyme
	+	* 1 large bay leaf
	+	* 1/4 tsp ground cloves
	+	* 2 cups firmly packed shredded Gouda (8-10 oz.)
	+	* strong German-style mustard
	+	*12 - 1/2" thick slices of sourdough baguette - toasted
	+
	+	\\
	+
	+	- Combine ingredients through cloves in heavy soup pot. Bring to boil, lower heat, cover and simmer until peas are tender, stirring occasionally, about 1 hour.
	+	- Remove sausage from pot and cut into bite size pieces. Reserve 1/4 of sausage pieces, return remaining sausage to soup. Add 1 cup Gouda to soup and stir until melted. Season with salt and pepper and keep warm.
	+	- Mix remaining Gouda with sausage. Spread generous layer of mustard on bread slices and top with Gouda/sausage. Broil until the cheese melts and begins to brown. Serve soup and pass toasts.
	+
	+	\\
	+	Serves: 6 Total cook time: 1 hr 15 min.
	+	Source: WRCJ midday entree Oct, 11, 2006.
	+	\\
	+	\\
	+	{{tag>food meat soup}}
	+

steaksousvidemarinade

anonymous@undisclosed.example.com (Anonymous) — Wed, 16 Mar 2022 18:33:50 +0000

2026/04/22 06:24	current
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	+	====== Steak Sous Vide Marinade ======

	+	*3 Tbsp soy sauce
	+	*3 Tbsp fish sauce
	+	*1 Tbsp Worcestershire Sauce
	+	*1 tsp MSG
	+	*1 Tbsp roasted garlic (alternative: garlic powder)
	+	*1 Tbsp blue cheese
	+	*1/2 tsp anchovy paste
	+
	+	\\
	+	- Combine and blend ingredients. Marinade steaks in container or vacuum bag with steaks. Marinade for 0-24 hr.
	+	- Sous vide at 127 deg for 2 1/2 hours. Initial water temp of 132 deg results in 126-127 when steaks added.
	+	- Pat surface dry and singe with torch.
	+
	+	\\
	+	Serves: 4 steaks Total marinade time: 0-24 hr
	+	Source: Sansaire Faux Dry Aged marinade
	+	\\
	+	\\
	+	{{tag>food meat side}}

steaktipsmarinadedandgrilled

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:25:41 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Steak Tips - Marinaded and Grilled ======
	+	== Meat and Garnish ==
	+	* 2 - 3 1/2 lb (2-3 steaks) sirloin steak tips - flap meat labeled "sirloin tips"
	+	* Lime or orange wedges for serving
	+	== Southwestern Marinade ==
	+	*1/3 cup soy sauce
	+	*1/3 cup vegetable oil
	+	*3 medium garlic cloves pressed or minced (about 1 Tbsp)
	+	*1 Tbsp dark brown sugar
	+	*1 Tbsp tomato paste
	+	*1 Tbsp chili powder
	+	*2 tsp ground cumin
	+	*1/4 tsp cayenne
	+	== Garlic, Ginger, and Soy Marinade ==
	+	*1/3 cup soy sauce
	+	*3 Tbsp vegetable oil
	+	*3 Tbsp toasted sesame oil
	+	*3 medium garlic cloves pressed or minced (about 1 Tbsp)
	+	*1 piece (1 inch) fresh ginger - minced (about 1 Tbsp)
	+	*2 Tbsp dark brown sugar
	+	*2 tsp grated zest from 1 orange
	+	*1/2 tsp red pepper flakes
	+	*1 med scallion - sliced thin
	+	== Garlic and Herb Marinade ==
	+	*1/3 cup soy sauce
	+	*1/3 cup olive oil
	+	*3 medium garlic cloves pressed or minced (about 1 Tbsp)
	+	*1 Tbsp minced fresh rosemary leaves
	+	*1 Tbsp minced fresh thyme leaves
	+	*1 Tbsp dark brown sugar
	+	*1 Tbsp tomato paste
	+	*1 tsp ground black pepper
	+	\\
	+	- Mix desired marinade ingredients in small bowl.
	+	- Combine marinade and meat in gallon size zip lock bag; press out as much air as possible and seal bag. Regrigerate 1 1/2 - 2 hr flipping bag halfway through to ensure that meat marinates evenly.
	+	- 30 min. before cook time start charcoal fire. Start chimney full of briquettes. Create two level fire by spreading single layer over 1/2 of grill and layer several briquettes high over the other half. Position rack over coals, cover grill, and allow to heat 5 min. until hot. Scrape grill rack clean. Grill is ready when thicker layer of coals is medium hot (you can hold your hand 5 in. above grill rack for 3-4 sec.)
	+	- Remove steak tips from marinade. Grill uncovered until well seared and dark brown on first side, about 4 min. Flip and grill second side until well seared and thickest part of meat is slightly less done than desired, 3-4 min. for med-rare (120-125 deg on instant read thermometer), and 5-6 min. for medium (about 130 deg). If exterior is done, but interior is not move to cooler side of grill. Greater doneness results in more tender meat with no loss of juiciness. For rare and med-rare remove meat before juices flow out.
	+	- Transfer steaks to cutting board, tent loosely with foil and let rest 5 min. Slice very thinly on the bias and serve immediately with lime or orange wedge.
	+
	+	\\
	+	Serves: 6-8 Total cooking time: 8-12 min.
	+	Source: Cook's Illustrated May & June 2003
	+	\\
	+	\\
	+	{{tag>food meat}}
	+

stickytoffeepudding

anonymous@undisclosed.example.com (Anonymous) — Sun, 06 Jan 2019 20:50:27 +0000

2026/04/22 06:24	current
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	+
	+	====== Sticky toffee Pudding ======
	+
	+	==== Pudding ====
	+	*1 cup dates - pitted and chopped
	+	*1 cup boiling water
	+	*3 Tbsp unsalted butter - cold chunks
	+	*1/4 tsp salt
	+	*1 tsp baking soda
	+	*1/3 cup + 1 tsp Demerara sugar
	+	*1/3 cup + 1 tsp dark brown sugar
	+	*2 eggs
	+	*7/8 cup flour
	+	*1 tsp vanilla extract
	+
	+	==== Sticky Toffee Topping ====
	+	*5 Tbsp butter]
	+	*1 cup cream
	+	*3/8 cup dark brown sugar
	+	*1/8 tsp salt
	+
	+	==== Extra Sauce ====
	+	*2 Tbsp+1 tsp unsalted butter
	+	*1 cup cream
	+	*2 Tbsp+1 tsp dark brown sugar
	+	*1/8 tsp salt
	+
	+	\\
	+	- Put the dates in a bowl and cover with boiling water to soften, at least 5 min. Heat the oven to 350 deg and grease a 9x13 baking dish.
	+	- Combine the butter, baking soda, salt, Demerara sugar, dark brown sugar, eggs, flour, and vanilla extract in a food processor and pulse until just combined. Add the dates and water to mixture, pulse until nearly smooth (specks of dates should remain visible).
	+	- Pour the mixture into the baking dish and bake for about 30 min., until just firm to the touch. When the pudding has finished baking, remove from the oven and heat the broiler. Put the rack about 4 in from the heat source.
	+	- Meanwhile, make the topping. Melt the butter in a small saucepan then slowly add cream and dark brown sugar, whisking continuously until the mixture bubbles gently and comes together to form a smooth mixture; turn off heat.
	+	- In another small saucepan make the extra sauce. Melt butter, then slowly add cream, dark brown sugar, and salt. Repeat the process above.
	+	- Pour the topping, not the extra sauce, over the cooked pudding and place the whole thing in the broiler until it bubbles and looks sticky, 3-4 min. To serve, spoon into bowls and cover with the extra sauce. If you like, add a dollop of whipped cream.
	+
	+
	+	\\
	+	Serves: 6 Total cook time: 1 hr.
	+	Source: NYT cooking app
	+	\\
	+	\\
	+	{{tag>food dessert}}
	+

stirfriedchickenwithketchup

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:25:42 +0000

2026/04/22 06:24	current
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	+	====== Stir-Fried Chicken with Ketchup ======
	+	* 1 1/2lb boneless chicken - cut into 1/2" to 1" chunks
	+	* 1/2 cup flour or more as needed
	+	* 4 Tbsp neutral oil, like corn or canola - divided
	+	* Salt and pepper
	+	* 2 Tbsp slivered garlic
	+	* 1/4 tsp cayenne pepper
	+	* 1 cup ketchup
	+	* Optional: cook peanuts with chicken, add slivered scallions of cilantro at the end.
	+
	+	\\
	+	- Toss chicken with flour so it is lightly dusted. Heat 2 Tbsp oil in large nonstick skillet on high. When oil smokes, add chicken in one layer. Sprinkle with salt and pepper.
	+	- When chicken browns on one side, toss it and cook until just about done, 5 min for smaller pieces & 10 min for larger pieces.
	+	- Remove chicken to plate and allow pan to cool.
	+	- Add remaining oil to pan, heat, add garlic and cayenne pepper, cook, stirring, about 2 min. Add the ketchup and stir, cook until ketchup bubbles, then darkens slightly. Return chicken to pan and stir to coat with sauce. Adjust seasoning and serve.
	+
	+
	+	\\
	+	Serves: 4 Total cook time: 20 min.
	+	Source: NYT The Minimalist 05/12/2004
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food,meat }}

stovetopricepudding

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:25:43 +0000

2026/04/22 06:24	current
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	+
	+
	+	====== Stovetop Rice Pudding ======
	+
	+	*1/4 tsp salt
	+	*1 cup medium or long grain rice (medium grain rice provides creamier pudding)
	+	*2 1/2 cups whole milk
	+	*2 1/2 cups half-and-half
	+	*2/3 cup sugar
	+	*1 1/2 tsp vanilla extract
	+	\\
	+	- Bring 2 cups water to boil in large, heavy bottomed pot (at least 3 quarts) Stir in salt and rice; cover and simmer over low heat, stirring once or twice until water is almost fully absorbed, 15 - 20 min.
	+	- Add milk, half-and-half, and sugar. Increase heat to bring to simmer and then reduce to maintain moderate simmer. Cook uncovered stirring frequently, until mixture starts to thicken, 30 min.
	+	- Reduce heat to low and stir constantly to prevent sticking and scorching, until a spoon is just able to stand up in the pudding, 15 min. Pudding will start to thicken and continue when cooling. Do not overcook.
	+	- Remove from heat and stir in vanilla extract. Cool and serve at room temperature or chilled. Cover with plastic wrap on surface to prevent skinning.
	+	Optional: Rice pudding with Cinnamon and Dried Fruit - Follow recipe adding 1/2 cup dried fruit (raisins, cranberries, cherries, or chopped prunes or apricots) and 1 tsp ground cinnamon along with vanilla extract.
	+
	+	\\
	+	Serves: 8 Total Cook Time: 1 hr.
	+	Source: Cook's Illustrated Sept/Oct 1996
	+	\\
	+	\\
	+	{{tag>food dessert}}
	+

stuffedeggplant

anonymous@undisclosed.example.com (Anonymous) — Sun, 11 Dec 2011 04:25:44 +0000

2026/04/22 06:24	current
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	+	====== Stuffed Eggplant ======
	+	* 2 med/large eggplants
	+	* salt
	+	* 1 1/2lb (1/2lb+1lb) tomatoes - grated on large holes of box grater
	+	* 3 Tbsp (2Tbsp+1Tbsp) extra virgin olive oil
	+	* 5 (4+1) garlic cloves - minced
	+	* 1/2 cup uncooked long-grain or basmati rice
	+	* 1/2 cup chopped cilantro
	+	* 3 Tbsp chopped mint (3 tsp dried alternative)
	+	* Ground pepper
	+	* Juice of 2 lemons (1lemon+1lemon)
	+	* 1/2 tsp ground allspice
	+	* 1/2 tsp ground cinnamon
	+	* 1/4 tsp sugar
	+	* 3 Tbsp tomato paste
	+
	+	\\
	+	- Cut the eggplants in half. With a grapefruit spoon or small knife, remove the flesh to within 1/2" of the skins.
	+	- Sprinkle the eggplant shells with salt, and let sit for 30 min. Chop the flesh and steam for 20 min. until tender.
	+	- In a large bowl combine 1/2lb tomatoes, the steamed eggplant, 2 Tbsp olive oil, 4 cloves of garlic, the rice, cilantro, mint, and juice of 1 lemon. Season with salt and pepper.
	+	- Combine the remaining tomatoes, olive oil, allspice, cinnamon, 1 lemon juice. Season with salt and pepper. Pour into 9x13 baking pan. Place the eggplant shells in the baking pan and fill with the rice mixture. Cover tightly with aluminum foil and bake in 375 deg oven for 45 - 60 min. until the rice and eggplant are tender. If required remove the cover after 30 min to evaporate and thicken the sauce. Remove from heat.
	+	- Transfer the eggplants to a platter. If sauce is not thickened place pan over burner and heat to reduce. Pour over the eggplants and allow to cool to warm or room temperature. Garnish with chopped parley or cilantro if desired.
	+
	+	\\
	+	Serves: 4 Total cook time: 1 hr 15min
	+	Source: NYT recipes for health Aug 29, 2011
	+
	+
	+
	+	\\
	+	\\
	+	{{tag>food,maincourse,vegetarian,side }}