Recipes - Revision history

Tim at 18:49, 9 August 2025

2025-08-09T18:49:05Z

@@ Line 1: / Line 1: @@
+== made with tomatoes ==
 == irish soda bread ==
 Servings: 12 slices (1 loaf)

Tim: /* irish soda bread */

2025-03-17T18:19:08Z

irish soda bread

← Older revision		Revision as of 14:19, 17 March 2025
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	1 large egg, cold		1 large egg, cold
	1 cup raisins or dried cranberries, optional		1 cup raisins or dried cranberries, optional

			If you need to make the buttermilk from scratch:

			* Place 2 tablespoons of vinegar or lemon juice in a 2-cup liquid measure.
			* Fill cup with milk (2% or whole is best) until it reaches the 1.75-cup line.
			* Let stand for five to 10 minutes. Stir.

	Instructions		Instructions
Line 20:		Line 26:
	Transfer to a floured surface and use floured hands to shape the dough just until it forms into a round loaf. It should be shaggy. If it’s too sticky to handle, dust lightly with flour. Do not over-mix or bread will be tough.		Transfer to a floured surface and use floured hands to shape the dough just until it forms into a round loaf. It should be shaggy. If it’s too sticky to handle, dust lightly with flour. Do not over-mix or bread will be tough.

	Transfer to the buttered pan, use a knife to score the top with a large and deep “X”. Bake in the center of your preheated oven at 375 for 50-55min. When you tap on the bread, it should sound hollow inside. Transfer bread to a wire rack to cool. Enjoy within 2 days of making it and refrigerate leftovers up to a week.		Transfer to the buttered pan, use a knife to score the top with a large and deep “X”. Bake in the center of your preheated oven at 375 for 35-55min. When you tap on the bread, it should sound hollow inside. Transfer bread to a wire rack to cool. Enjoy within 2 days of making it and refrigerate leftovers up to a week.

	== corned beef and cabbage ==		== corned beef and cabbage ==

Tim: /* irish soda bread */

2025-03-17T18:11:10Z

irish soda bread

← Older revision		Revision as of 14:11, 17 March 2025
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	== irish soda bread ==		== irish soda bread ==
	Servings: 12 slices (1 loaf)		Servings: 12 slices (1 loaf)
	4 cups all-purpose flour, plus 1/4 cup more for dusting		4 cups all-purpose flour, plus 1/4 cup more for dusting
	1/4 cup granulated sugar		1/4 cup granulated sugar
	1 tsp sea salt		1 tsp sea salt
	1 tsp baking soda		1 tsp baking soda
	6 Tbsp cold unsalted butter, plus 1/2 Tbsp to grease pan		6 Tbsp cold unsalted butter, plus 1/2 Tbsp to grease pan
	1 3/4 cups cold lowfat buttermilk or kefir		1 3/4 cups cold lowfat buttermilk or kefir
	1 large egg, cold		1 large egg, cold
	1 cup raisins or dried cranberries, optional		1 cup raisins or dried cranberries, optional
	~~Cook Mode~~
	~~Prevent your screen from going dark~~
	Instructions		Instructions
	Preheat oven at 375˚F. Generously grease a 10” cast-iron skillet with 1/2 Tbsp butter.		Preheat oven at 375˚F. Generously grease a 10” cast-iron skillet with 1/2 Tbsp butter.

	In a large mixing bowl, whisk together flour, sugar, salt, and baking soda. Cut butter into small pieces and use your fingers to work the butter into the flour until crumbs form stir in the raisins, breaking up any clumps of raisins. Make a well in the center.		In a large mixing bowl, whisk together flour, sugar, salt, and baking soda. Cut butter into small pieces and use your fingers to work the butter into the flour until crumbs form stir in the raisins, breaking up any clumps of raisins. Make a well in the center.

	In a large measuring cup, whisk together the buttermilk and egg then add this mixture into the flour mixture. Use a wooden spoon and mix just until lightly moistened and dough barely starts to come together.		In a large measuring cup, whisk together the buttermilk and egg then add this mixture into the flour mixture. Use a wooden spoon and mix just until lightly moistened and dough barely starts to come together.

	Transfer to a floured surface and use floured hands to shape the dough just until it forms into a round loaf. It should be shaggy. If it’s too sticky to handle, dust lightly with flour. Do not over-mix or bread will be tough.		Transfer to a floured surface and use floured hands to shape the dough just until it forms into a round loaf. It should be shaggy. If it’s too sticky to handle, dust lightly with flour. Do not over-mix or bread will be tough.

	Transfer to the buttered pan, use a knife to score the top with a large and deep “X”. Bake in the center of your preheated oven at 375 for 50-55min. When you tap on the bread, it should sound hollow inside. Transfer bread to a wire rack to cool. Enjoy within 2 days of making it and refrigerate leftovers up to a week.		Transfer to the buttered pan, use a knife to score the top with a large and deep “X”. Bake in the center of your preheated oven at 375 for 50-55min. When you tap on the bread, it should sound hollow inside. Transfer bread to a wire rack to cool. Enjoy within 2 days of making it and refrigerate leftovers up to a week.

Tim: /* corned beef and cabbage */

2025-03-17T18:08:56Z

corned beef and cabbage

← Older revision		Revision as of 14:08, 17 March 2025
Line 1:		Line 1:

			== irish soda bread ==
			Servings: 12 slices (1 loaf)
			4 cups all-purpose flour, plus 1/4 cup more for dusting
			1/4 cup granulated sugar
			1 tsp sea salt
			1 tsp baking soda
			6 Tbsp cold unsalted butter, plus 1/2 Tbsp to grease pan
			1 3/4 cups cold lowfat buttermilk or kefir
			1 large egg, cold
			1 cup raisins or dried cranberries, optional
			Cook Mode
			Prevent your screen from going dark
			Instructions
			Preheat oven at 375˚F. Generously grease a 10” cast-iron skillet with 1/2 Tbsp butter.
			In a large mixing bowl, whisk together flour, sugar, salt, and baking soda. Cut butter into small pieces and use your fingers to work the butter into the flour until crumbs form stir in the raisins, breaking up any clumps of raisins. Make a well in the center.
			In a large measuring cup, whisk together the buttermilk and egg then add this mixture into the flour mixture. Use a wooden spoon and mix just until lightly moistened and dough barely starts to come together.
			Transfer to a floured surface and use floured hands to shape the dough just until it forms into a round loaf. It should be shaggy. If it’s too sticky to handle, dust lightly with flour. Do not over-mix or bread will be tough.
			Transfer to the buttered pan, use a knife to score the top with a large and deep “X”. Bake in the center of your preheated oven at 375 for 50-55min. When you tap on the bread, it should sound hollow inside. Transfer bread to a wire rack to cool. Enjoy within 2 days of making it and refrigerate leftovers up to a week.

	== corned beef and cabbage ==		== corned beef and cabbage ==
Line 7:		Line 26:
	Total Time 1hour hr 50minutes mins		Total Time 1hour hr 50minutes mins
	Ingredients		Ingredients
			onion
	4-5 garlic cloves		4-5 garlic cloves
	4 cups ~~water~~		4 cups broth
	2.5-3 lb. corned beef brisket - including spice packet		2.5-3 lb. corned beef brisket - including spice packet
	2 lbs petite red potatoes - quartered		2 lbs petite red potatoes - quartered
	3 ~~cups baby~~ carrots		3 cup carrots
	1 head green cabbage - cut into large wedges		1 head green cabbage - cut into large wedges
	Seasoning pack		Seasoning pack
Line 20:		Line 40:
	▢1/2 tsp pepper		▢1/2 tsp pepper
	Instructions		Instructions
	* Place ~~corned beef~~ brisket~~, spice packet,~~ garlic and 4 cups of ~~water into the instant pot~~. ~~I used the rack to keep the brisket off the bottom of the pot~~.		* Place trivet into a 6 or 8 quart electric pressure cooker. Place sliced onions into pressure cooker, and place brisket on top of the onion mixture. Top with garlic and pickling spices. Pour in 2 cups of beef broth..
	* Cook on 90 minutes using the meat/stew setting or high pressure for 90 minutes. Once time is up, quick release pressure. Remove corned beef to a platter and cover with foil. Let rest while cooking the vegetables.		* Cook on 90 minutes using the meat/stew setting or high pressure for 90 minutes. Once time is up, quick release pressure. Remove corned beef to a platter and cover with foil. Let rest while cooking the vegetables.
	* Without discarding liquid, add potatoes, carrots, and cabbage to pressure cooker, you may remove the rack if desired.		* Without discarding liquid, add potatoes, carrots, and cabbage to pressure cooker, you may remove the rack if desired.

Tim: /* corned beef and cabbage */

2025-03-17T17:59:56Z

corned beef and cabbage

← Older revision		Revision as of 13:59, 17 March 2025
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	3 cups baby carrots		3 cups baby carrots
	1 head green cabbage - cut into large wedges		1 head green cabbage - cut into large wedges
			Seasoning pack
			▢1/2 tsp mustard seeds
			▢2 bay leaves crushed
			▢8 Allspice berries
			▢1/2 tsp salt
			▢1/2 tsp pepper
	Instructions		Instructions
	* Place corned beef brisket, spice packet, garlic and 4 cups of water into the instant pot. I used the rack to keep the brisket off the bottom of the pot.		* Place corned beef brisket, spice packet, garlic and 4 cups of water into the instant pot. I used the rack to keep the brisket off the bottom of the pot.

Tim: /* corned beef and cabbage */

2025-03-17T17:57:31Z

corned beef and cabbage

← Older revision		Revision as of 13:57, 17 March 2025
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	== corned beef and cabbage ==		== corned beef and cabbage ==
	Instant Pot Corned Beef and Cabbage		Instant Pot Corned Beef and Cabbage
	~~I can now make my traditional Crockpot Corned Beef and Cabbage in the instant pot. It cooks up tender in only 90 minutes, and cabbage in just minutes more.~~
	Prep Time		Prep Time 15minutes mins
	15minutes mins		Cook Time 1hour hr 35minutes mins
	Cook Time		Total Time 1hour hr 50minutes mins
	1hour hr 35minutes mins
	Total Time
	1hour hr 50minutes mins
	~~Course: Main CourseCuisine: American, Instant PotKeyword: Instant Pot Corned Beef and Cabbage Servings: 6 Calories: 405kcal Author: Corey Valley~~
	Ingredients		Ingredients
	4-5 garlic cloves		4-5 garlic cloves
	4 cups water		4 cups water
	2.5-3 lb. corned beef brisket - including spice packet		2.5-3 lb. corned beef brisket - including spice packet
	2 lbs petite red potatoes - quartered		2 lbs petite red potatoes - quartered
	3 cups baby carrots		3 cups baby carrots
	1 head green cabbage - cut into large wedges		1 head green cabbage - cut into large wedges
	Instructions		Instructions
	Place corned beef brisket, spice packet, garlic and 4 cups of water into the instant pot. I used the rack to keep the brisket off the bottom of the pot.		* Place corned beef brisket, spice packet, garlic and 4 cups of water into the instant pot. I used the rack to keep the brisket off the bottom of the pot.
	Cook on 90 minutes using the meat/stew setting or high pressure for 90 minutes. Once time is up, quick release pressure. Remove corned beef to a platter and cover with foil. Let rest while cooking the vegetables.		* Cook on 90 minutes using the meat/stew setting or high pressure for 90 minutes. Once time is up, quick release pressure. Remove corned beef to a platter and cover with foil. Let rest while cooking the vegetables.
	Without discarding liquid, add potatoes, carrots, and cabbage to pressure cooker, you may remove the rack if desired.		* Without discarding liquid, add potatoes, carrots, and cabbage to pressure cooker, you may remove the rack if desired.
	Cook at high pressure for 4-5 minutes. Do a quick pressure release before removing vegetables.		* Cook at high pressure for 4-5 minutes. Do a quick pressure release before removing vegetables.
	Nutrition		Nutrition
	Calories: 405kcal \| Carbohydrates: 30g \| Protein: 31g \| Fat: 28g \| Saturated Fat: 9g \| Cholesterol: 102mg \| Sodium: 2385mg \| Potassium: 1408mg \| Fiber: 4g \| Sugar: 5g \| Vitamin A: 8835IU \| Vitamin C: 66.3mg \| Calcium: 57mg \| Iron: 4.9mg		Calories: 405kcal \| Carbohydrates: 30g \| Protein: 31g \| Fat: 28g \| Saturated Fat: 9g \| Cholesterol: 102mg \| Sodium: 2385mg \| Potassium: 1408mg \| Fiber: 4g \| Sugar: 5g \| Vitamin A: 8835IU \| Vitamin C: 66.3mg \| Calcium: 57mg \| Iron: 4.9mg

Tim at 17:51, 17 March 2025

2025-03-17T17:51:36Z

← Older revision		Revision as of 13:51, 17 March 2025
Line 1:		Line 1:

			== corned beef and cabbage ==
			Instant Pot Corned Beef and Cabbage
			I can now make my traditional Crockpot Corned Beef and Cabbage in the instant pot. It cooks up tender in only 90 minutes, and cabbage in just minutes more.
			Prep Time
			15minutes mins
			Cook Time
			1hour hr 35minutes mins
			Total Time
			1hour hr 50minutes mins
			Course: Main CourseCuisine: American, Instant PotKeyword: Instant Pot Corned Beef and Cabbage Servings: 6 Calories: 405kcal Author: Corey Valley
			Ingredients
			4-5 garlic cloves
			4 cups water
			2.5-3 lb. corned beef brisket - including spice packet
			2 lbs petite red potatoes - quartered
			3 cups baby carrots
			1 head green cabbage - cut into large wedges
			Instructions
			Place corned beef brisket, spice packet, garlic and 4 cups of water into the instant pot. I used the rack to keep the brisket off the bottom of the pot.
			Cook on 90 minutes using the meat/stew setting or high pressure for 90 minutes. Once time is up, quick release pressure. Remove corned beef to a platter and cover with foil. Let rest while cooking the vegetables.
			Without discarding liquid, add potatoes, carrots, and cabbage to pressure cooker, you may remove the rack if desired.
			Cook at high pressure for 4-5 minutes. Do a quick pressure release before removing vegetables.
			Nutrition
			Calories: 405kcal \| Carbohydrates: 30g \| Protein: 31g \| Fat: 28g \| Saturated Fat: 9g \| Cholesterol: 102mg \| Sodium: 2385mg \| Potassium: 1408mg \| Fiber: 4g \| Sugar: 5g \| Vitamin A: 8835IU \| Vitamin C: 66.3mg \| Calcium: 57mg \| Iron: 4.9mg

	== Mounjaro ==		== Mounjaro ==
	Ingredients		Ingredients

Tim at 23:11, 16 February 2025

2025-02-16T23:11:05Z

← Older revision		Revision as of 19:11, 16 February 2025
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	== Mounjaro ===		== Mounjaro ==
	Ingredients		Ingredients
	* 1 tablespoon raw apple cider vinegar		* 1 tablespoon raw apple cider vinegar

Tim at 23:10, 16 February 2025

2025-02-16T23:10:55Z

← Older revision		Revision as of 19:10, 16 February 2025
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			== Mounjaro ===
			Ingredients
			* 1 tablespoon raw apple cider vinegar
			* Juice of 1/2 lemon
			* 1/2 teaspoon grated ginger
			* 1 teaspoon raw honey (optional)
			* 1 cup warm water
	==jerk sauce==		==jerk sauce==
	http://www.simplycaribbean.net/jamaican-jerk-sauce/?v=920f83e594a1		http://www.simplycaribbean.net/jamaican-jerk-sauce/?v=920f83e594a1

Tim at 18:21, 27 December 2024

2024-12-27T18:21:00Z

← Older revision		Revision as of 14:21, 27 December 2024
Line 2:		Line 2:
	http://www.simplycaribbean.net/jamaican-jerk-sauce/?v=920f83e594a1		http://www.simplycaribbean.net/jamaican-jerk-sauce/?v=920f83e594a1

	~~<img src=~~https://1drv.ms/i/s!Apj4JFLjNWyojdQWO5u4k21gJQcl_A?e=5AptRD~~></>~~		https://1drv.ms/i/s!Apj4JFLjNWyojdQWO5u4k21gJQcl_A?e=5AptRD

	blend		blend