Recipes
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
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 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 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
Instant Pot Corned Beef and Cabbage
Prep Time 15minutes mins Cook Time 1hour hr 35minutes mins Total Time 1hour hr 50minutes mins
Ingredients
onion 4-5 garlic cloves 4 cups broth 2.5-3 lb. corned beef brisket - including spice packet 2 lbs petite red potatoes - quartered 3 cup carrots 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
- 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.
- 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
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
http://www.simplycaribbean.net/jamaican-jerk-sauce/?v=920f83e594a1
https://1drv.ms/i/s!Apj4JFLjNWyojdQWO5u4k21gJQcl_A?e=5AptRD
blend
1/4 - ½ cup low sodium soy sauce 1 medium onion 12 sprigs fresh thyme 6 scallions/green onion 8 garlic cloves 2 scotch bonnet or habanero peppers A knuckle of fresh ginger ½ teaspoon ground cloves ¼ cup ground allspice 1 teaspoon Salt 1 tablespoon Sugar ½ teaspoon nutmeg 1 teaspoon cinnamon 1 teaspoon black pepper 1 ¼ cup freshly squeezed Lemon or lime juice ¼ cup canola, vegetable or olive oil
Bahn xeo fried crepe
To bahn xeo flour mix add extra tumeric and seltzer and coconut milk
calorie
kasha-onions-peanut(535)
.4c.kasha(243) 1 onion(44) 2T.pb(188) .5T.olive oil(60)
apple pie(2140)
1 1/4 cup white flour(569) 1/2 cup of butter(814) 8 apples(757)
tea(59)
10 oz black tea(3) 2 oz whole milk(34) 1.5 tsp sugar(23)
burger and fries 1010
6 oz ground beef 80% 1 english muffin 1/4 lb french fries 1 cup salad 4 cherry tomatoes 1 onion 2 oz ketchup
waffles 623
1/3 cup white flour 1 eggs 2 oz whole milk 1.5 tbsp butter 3 oz maple syrup
bagel 507
1 Everything(270) 5 oz cream cheese(225) 2 sl tomato(5) 2 sl onion(7
eggs benadict
4 eggs 2 tbsp butter 1 oz lemon 1 english muffin 2 oz ham 685,46.5,748,31.4,37.2
sites
to try
passover deserts
- http://www.chow.com/recipes/29536-hungarian-chocolate-walnut-torte
- http://www.food.com/recipe/moroccan-passover-torte-276034
Another? I have"butter" in the freeZee
Has matzoh meal but I'd have a bite http://www.epicurious.com/recipes/food/views/Pecan-Macaroon-and-Fig-Tart-1706
This is the recipe we were going to make tonight:
Orange compote
recipe-for-pork-chops-with-toasted-garlic-and-roasted-red-pepper
North African chicken stew then soup
tried and true
Cameroonian Poisson Braise
Cameroon Roasted Fish by Precious Nkeih (www.preciouscore.com) August-10-2016 This is grilled fish done with Cameroonian flavours. So good!
Ingredients 2 medium-sized mackerel or another type of fish 2 habanero (hot) pepper 1 large onion 1-inch ginger root 7 cloves garlic ½ teaspoon white pepper 2 small seasoning cubes (Maggi) 12 seeds njangsa A pinch salt ½ cup vegetable oil 2 stems green onions 1 "pebe" (African nutmeg/Ehuru)
Instructions 1. Clean and gut fish. Rinse thoroughly with water then cut diagonal lines across each fish on each side. Sprinkle with about a quarter teaspoon of salt and rub well, making sure salt gets into the cuts. Set aside.2. Chop onions, peel garlic, ginger and pebe. Put all in a blender. Add in njangsa, white pepper, Maggi and a pinch of salt. Add in a quarter cup of water and blend into a paste.3. Pour half of the paste into a bowl to use as your marinade. Now add hot pepper to the spice paste and blend again.4. Pour the pepper and spice mixture into a small pot. Add a quarter cup of oil and bring to a boil. Let it boil for about 5 minutes.5.At this point, you could just marinate the fish and grill in an oven or follow this super easy method: Put a flat frying pan or an oven tray on medium heat (see video). Pour in a cup of water and about a quarter cup of oil to prevent fish from sticking.6. Rub marinade on fish and place on cooking tray. Let one side cook for about 5-10 minutes. Watch carefully to make sure water and oil are evenly distributed. If it dries up when fish is not properly cooked, add a little more. Flip and let the other side cook for about the same time.7. The fish is ready if it flakes easily when pricked with a fork. Serve warm with some of the made sauce on the side and some Niondo/Bobolo (fermented cassava (yuca) rolled in leaves and cooked) or some grilled plantains or fried Irish potatoes. Details Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Yield: 2 servings
pho
stock
- chicken carcasses
- daikon cut 1" rounds
- pho spice mix
- onion
- ginger
- salt
- lemon grass
roast spices then put in bag, roast onion and ginger in dry fry pan. cut off tops of lemon grass, cut bottom into 3" pieces. Smash with hammer a bit
sauce
- rice vinegar
- (sugar) dissolved in hw
- lime
- garlic
- peppers
garnish
- cilantro
- scallions
- black pepper
- basil
- mung beans
bibimbob
- a sushi kind of fish
- spinach
- (mung) bean sprouts
- carrots
- rice
- eggs
- sesame oil
- gochujang
- sesame seeds
- baby spinach
- fresh ginger
- scallions
- garlic
optional
- Korean seasoned seaweed, shredded (long thin cut)(optional)
- daikon radish
zuchini soup
- zuchini 3-4
- onions 1-2
- garlic 3-4
- soup stock
- basil+other fresh herbs
- lemon
- sour cream
nothing has to be cut up too fine since it will be blended
- Cut zuchini into 1" thick slices, lay flat and sprinkle with course salt(sucks out excess moisture)
- In a soup pot, Sautee onion and garlic until translucent
- By now the zuchini shpuld be sweating. With paper towel dry them and remove most salt. Cut slices into 1" cubes
- Add to onions/garlic sautee on high heat until a little softened and staring to brown
- Add enough stock to more than cover the zuchs. Bring to a boil then simmer for 15 minutes
- go pick some herbs
- fill a sink with cold water
- put the pot on cold water and cool it down til it is warm not hot
- blend in batches of soup, herbs and lemon
- season to taste w salt
- chill
- serve with a little sour cream, garnish with chopped parsley or basil
pea soup
jerk sauce
- scotch bonnet chiles
- limes (peel and quarter)
- scallions
- garlic
- oj
- olive oil
- vinegar
- goya mojo criollo marinade
- course salt
- pepper
- rosemary
- allspice
- pickling spice
- cheap mustard
- thymme
- (other bulk up stuff if you want thicker sauce - apples, onions)
Roast peppers and garlic (unpeeled). Process all that shit
Marinate chicken a little
Pull chicken off the grill when almost done. Chop it into chunks right through the bones. Put chunks in aluminum foil and smother with jerk sauce. Put back on grill. Heat both sides
thai
pineapple curry
thai red curry paste
misc
roasted brussels sprouts
tapas
deserts
toffee
shortbread cookies
1/2 cup sugar 2 sticks butter 2 cups flour 1 tsp vanilla 1/2 tsp salt oven 325 refrigerate 20 minutes cook 20 minutes
datenut bread
version1
I, too, was remembering enjoying VandeKamps Date Nut Bread and found a recipe that I tried; I was thrilled with how it tasted like the one I remember. Especially when I spread it with cream cheese! Yum!
- 3/4 cup boiling water
- 1 1/2 cup chopped dates (fresh)
- 1 T. butter
- 1/4 cup dark brown sugar
- 1/4 cup dark molasses
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 cup chopped walnuts
Directions:
Preheat oven to 350 degrees F. In a medium bowl, pour water over the dates and butter. Stir and let the mixture sit until lukewarm Puree 1/3 of the mixture in a food processor or blender to make a paste, then stir it back into the date mixture. Add the brown sugar, molasses and eggs. Stir until everything is thoroughly combined.
In a separate large bowl, sift together the flour, baking powder, baking soda, and salt Make a well in the center and pour in the date mixture. Mix until all the ingredients are combined. Pour the batter into a greased 9x5" loaf pan.
Bake for 50 minutes; loaf is done when the top has risen and a cake tester inserted in the center will have some dates clinging to it but no batter. Remove the bread from the oven and cool it on a rack for 10 minutes before turning it out of the pan to finish cooling.
Found this on cdkitchen Recipe ID: 40454
MSG URL: http://www.recipelink.com/msgid/1429447
pear crisp
- heat oven to 375
- slice 6-8 pears, peal the sections where the skin is rough
- squeeze a lemon over them in a baking pan and mix in a mixture of 1 tblspoon of corn starch, ~1/3 cup of white sugar & 1/2 tsp cinnamon
- food process till crumbly 1/3 cup flour, 1tsp cinnamon and 1/2 cup of brown sugar + a little salt and about 3 tbsp butter
- add 1/2 cup of oats and some nuts and pulse the food processor again
- pour the mixture over the pears and bake for 40 min.
