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merged in recipes from the configurations repo
merge-requests/1/head
nimbius
6 years ago
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30 changed files with
47 additions and
77 deletions
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BIN
recipes/.ginger_dressing.swp
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BIN
recipes/.sourdough_pasta.swp
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recipes/AP_to_self_rise_flour
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recipes/alfredo
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recipes/asian_slaw
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recipes/bbq_rub
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recipes/brats
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recipes/bread
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recipes/brussels_sprouts
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recipes/butterscotch_cookie
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recipes/ceviche
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recipes/ciabatta
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recipes/coconut_rice
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recipes/cookies
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recipes/horseradish_salmon
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recipes/hot_chocolate
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recipes/johns_soap_100castile_hiscent.pdf
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recipes/kettlecorn
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recipes/kraut
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recipes/laundry_detergent
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recipes/madras
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recipes/marmalade
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recipes/mashed_potato
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recipes/mochi
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recipes/oats
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recipes/peanut_butter
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recipes/pickles
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recipes/pilaf
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recipes/poolish
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recipes/ribs
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@ -0,0 +1,2 @@ |
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for each cup of flour, add 1.5tsp of baking powder. |
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@ -3,6 +3,3 @@ |
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garlic |
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1.5 cups parmesan grated |
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slice garlic thinly, simmer in the butter over low heat until crisp but not browned. |
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turn off burner and allow to cool. gently add cream and raise to low heat again. |
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slowly fold in 1.5 cups of cheese. |
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@ -10,4 +10,3 @@ two carrots |
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6 green onions, chopped |
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1/2 cup chopped fresh cilantro |
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mix together, marinade for 24 hours. |
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@ -0,0 +1,16 @@ |
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simple rub: |
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1/2 cup brn sugar |
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2tbsp paprika |
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3tbsp garlic |
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advanced rub: |
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3 tablespoons sea salt |
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3 tablespoons chili powder |
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3 tablespoons paprika |
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2 tablespoons ground black pepper |
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2 tablespoons brown sugar |
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2 tablespoons dry mustard |
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1 tablespoon cayenne pepper |
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1 tablespoon cumin |
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1 tablespoon garlic powder |
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@ -1,3 +1,3 @@ |
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2 brats |
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375 for 25 minutes |
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roast in oven on skillet/pan. |
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done |
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@ -3,17 +3,13 @@ extrapolated percentage of bread. all percentages are of flour only: |
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500g white |
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250g wheat |
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66% water |
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7g standard yeast. |
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general guideline for white/wheat: |
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100% bread flour |
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70% water |
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1% fresh yeast |
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1.8% salt |
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2% salt |
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pita: |
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66% hydration |
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dumpling: |
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50% hydration |
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@ -1,6 +1,4 @@ |
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sprouts |
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olive oil oil |
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salt to taste |
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bake in oven on cast iron 450 for 20 min |
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feel free to trim the sprouts generously to ensure theyre soft. |
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oil |
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salt |
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cast iron 450 for 20 min |
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@ -0,0 +1,6 @@ |
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125g Softened Butter |
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1/2 Cup of Brown Sugar |
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1 Teaspoon of Vanilla |
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1 Tablespoon of Golden Syrup |
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1 1/4 Cups of Self Raising Flour |
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@ -1,9 +1,5 @@ |
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1lb whitefish/rockfish/seafood |
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6 limes |
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salt, pepper |
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red bell |
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4 limes |
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1/2-1lb tilapia |
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avocado |
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anaheim/hatch chili |
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onion |
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marinade 3-4 hours. |
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1 avocado/1tbsp olive oil |
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@ -1,6 +0,0 @@ |
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169% poolish |
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100% flour |
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3.3% salt *adjust 1.8 per WHO |
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1.3% yeast |
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33.3% water |
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@ -1,4 +1,4 @@ |
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2c jasmine rice |
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1can coconut milk |
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1 3/4 cup water |
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bring to boil, reduce low 20 min. let sit 10 minutes afterwards heat off. |
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20 min |
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@ -8,5 +8,4 @@ |
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2 sticks btr |
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2c chips (chocolate, what not.) |
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1tsp salt |
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bake 350 for 12 min |
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375 for 12` min |
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@ -4,4 +4,3 @@ this is the crust |
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1tb parsley |
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2tb olive oil |
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use atomic horseradish if possible. mix breadcrumbs, horseradish and parsley with olive oil. coat the fish and bake normally |
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@ -1,7 +1,3 @@ |
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Make this for xmas gifts. |
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1c cocoa |
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1c sugar |
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combine in a fancylad container. ribbons, bows, etc... |
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2 tbsp per cup of warm milk |
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2 tbsp per cup |
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@ -2,8 +2,3 @@ |
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1/2 cup popcorn kernels |
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1/3 cup sugar |
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3/4 teaspoon salt |
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add 3 kernels corn to 1/4 cup oil and raise to med-high heat. |
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when 3 kernels pop, turn oven off and add the 1/2 cup of corn and 1/3 cup of sugar. |
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whisk together until combined, 30 seconds or so. return to med-high heat with |
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lid on, shaking occasionally until popping stops. season with salt when done |
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@ -1,5 +1,4 @@ |
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6lb cabage (2 heads) |
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3-4 tbsp salt |
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shred cabbage and add salt. pack into crock and wait 3 days to 1 week |
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can be reduced. maturation time is different in summer than winter |
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@ -1,3 +1,3 @@ |
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9oz soap |
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16oz borax |
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16oz washing soda |
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4.5oz soap |
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8oz borax |
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8oz washing soda |
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@ -11,4 +11,3 @@ |
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2 tablespoons ground ginger |
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1 tablespoon cayenne (or less if less heat is desired) |
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roast and grind all spices. win an award from your indian neighbours |
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@ -1,9 +1,6 @@ |
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2kg sugar |
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1kg lemons |
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1.5l water |
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slice lemons to desired thickness |
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boil all ingredients it until its marmalade, final temp: |
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boil it until its marmalade |
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220 F |
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remember: pectin is in the seeds, so keep those in. |
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@ -1,3 +1 @@ |
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3:1 ratio of potato to butter... |
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cook potateoes with/without skin and combine with butter. |
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@ -7,4 +7,4 @@ |
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Red and green food coloring (optional) |
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Potato starch |
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combine all ingredients, bake for 1 hour covered, let cool completely. cut and toss in potato starch |
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combine all ingredients, bake for 1 hour at 350 covered, let cool completely. cut and toss in potato starch |
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@ -5,6 +5,4 @@ of nut butters or miso |
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2c oats |
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3c water |
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2tbsp miso |
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2tbsp peanut butter |
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11 min pressure cook |
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@ -1,4 +0,0 @@ |
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.5 kilo raw peanuts |
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roast in oven at 350 for 18 minutes. |
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allow to cool |
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grind in a blender. |
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@ -6,6 +6,3 @@ |
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6 bay leaves |
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1 large bunch of dill, preferably going to seed, washed |
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boil brine first to remove chlorine |
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add spices, cooled brine, and cucumbers. |
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sequester for 3-10 days until sour. |
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@ -9,4 +9,4 @@ saffron |
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coat rice in btr onion saute. |
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add broth |
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bake at 350 for 45 min |
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bake at 350 for 30 min |
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@ -1,7 +0,0 @@ |
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standard preferment |
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107% water |
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100% flour |
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.27% yeast (a small pinch really) |
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@ -1,9 +1,9 @@ |
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1 rack ribs |
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320-500ml dark beer |
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1 cup dark beer |
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cover ribs with rub and let sit 15-30 minutes. |
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preheat oven to 250F. |
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add dark beer to a covered pan (casserole dish, etc...) |
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preheat oven to 250. |
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add 1 cup dark beer to a covered pan (casserole dish, etc...) |
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add ribs to pan, cover, and bake for 3 hours. |
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once done, cover in BBQ sauce, and broil for 3-5 minutes. |
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@ -12,7 +12,7 @@ once done, cover in BBQ sauce, and broil for 3-5 minutes. |
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simple rub: |
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100g brn sugar |
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1/2 cup brn sugar |
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2tbsp paprika |
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3tbsp garlic |
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