| id | Recipe Name | Recipe Category | Main Component | Origin | Cooking Method | Ingredients | Directions | Source | Contributor | Search All |
|---|---|---|---|---|---|---|---|---|---|---|
| 1 | Basic Artisan Loaf | Bread | Plant | Europe | Oven | 3 cups lukewarm water (110-120F) 1 1/2 Tbl active dry yeast 1 tsp white granulated sugar 1 1/2 Tbl kosher salt 6 1/2 cups flour |
Mix water, yeast, and sugar in a 6-quart food container. Bloom for 15 minutes and then add the salt and flour and stir to combine. Cover with vented lid and rise at room temperature for 2-3 hours. Refrigerate until it collapses. Form into a loaf shape on parchment paper and rise for 30 minutes at room temperature. Cut shallow slits in the top and rise an additional 30 minutes. Bake on the parchment paper on a stone at 425F for 10-15 minutes. Remove paper, return to the stone, and bake for an additional 15-20 minutes (usually about 30-35 minutes total baking time). Rest until warm and eat the bitch. Or rest until cool and eat said bitch. This makes a big-ass loaf. I usually make either a half batch or I cut the full batch in half and refrigerate one of them. |
Judy Nelson | Mark | Search All |
| 2 | Cornbread | Bread | Plant | North America | Oven | Dry: 1 cup all-purpose flour 1 cup yellow cornmeal 2/3 cup granulated white sugar 1 tsp salt 3 1/2 tsp baking powder Wet: 1/3 cup neutral oil or melted butter (cooled a little) 1 large egg 1 cup milk |
Clean and oil the front sprockets of a red or green bicycle. Set aside. Grease a 9-inch round cake pan or cast iron skillet, or 8 by 8 inch baking dish. Preheat oven to 400F. Combine dry ingredients in a large bowl and make a well in the center. In a separate bowl, whisk egg into oil then whisk in milk. Add wet mix to dry and combine just until mixture comes together and only a few lumps remain. Pour batter into the prepared pan and bake for 20-25 minutes until top is a deep golden brown and a knife inserted into the center comes out clean. |
blessthismessplease.com | Mark | Search All |
| 3 | Pizza Dough | Bread | Plant | Italy | Oven | 1 cup water at 110 to 120F 1 packet active dry yeast (not rapid rise) 1 tsp white granulated sugar 1 tsp kosher salt 1 Tbl olive oil 2-2 1/2 cups all-purpose flour or bread flour or 00 flour 1 tsp dry oregano (optional) |
Stand Mixer Method: Peel a dozen raw eggs. Set aside. Add dry yeast, water and sugar to the mixer bowl and allow to bloom for 10-15 minutes. If it fails to bloom, you suck. Add flour, salt and oregano and mix with a dough hook (first at Speed 1, then faster) until everything is well incorporated. Add oil and mix for 2-3 more minutes until the dough is balled up on the hook and only moderately sticky. If too sticky, add a little more flour. Remove from the hook, shape into a smooth ball by pulling from top to bottom, and place in a lightly oiled bowl. Cover and let rise in a warm location until it doubles in size, about an hour. Shape for pizza and use as normal. Food Processor Method: Bloom yeast in a bowl as above. In food processor, add flour, salt and oregano and pulse with the “S” blade a few times to combine. When yeast mixture is ready, turn on processor, add oil, and then slowly add the yeast water. Mix until a ball forms that is a little sticky. Add more flour if too sticky. Remove dough, form into a ball, and rise as above. Free-hand Method: None. That’s stupid. |
Modified from unknown website | Mark | Search All |
| 4 | Caesar Dressing – Legit | Condiment | Plant | North America | Uncooked | 4 anchovies in oil, drained 1 cup extra virgin olive oil 3 garlic cloves 1 cup Parmigiana Reggiano 1 lemon zest 1/3 cup lemon juice 1 Tbl Dijon mustard 1 Tbl Worcestershire sauce Salt and pepper to taste 3 egg yolks at room temperature |
Into food processor: Garlic, anchovies, lemon juice, dijon, and worcestershire, salt and pepper, parmigiana reggiano. Blend. Add in slow drizzle: olive oil, egg yolks, and zest of lemon. Blend. Adjust salt and pepper. |
Suzi | Suzi | Search All |
| 5 | Willoughby Hot Dog and Tuna Relish | Condiment | Plant | North America | Uncooked | 3 lbs onion, about 4 cups ground 1 medium green cabbage, about 4 cups ground 10 green tomatoes, about 4 cups ground 8 green peppers 6 sweet red bell peppers 1/2 cup salt, not iodized 6 cups sugar 1 Tbl celery seed 2 Tbl mustard seed 4 cups apple cider vinegar 1 cup water |
Grind veggies with a coarse blade. Sprinkle the ½ cup of salt, with ¼ cup mixed in and the other ¼ cup on top. Let sit overnight. Rinse and drain veggies. Combine the remaining ingredients and pour over veggies. Bring to a boil and simmer for 3-6 minutes. Seal in sterilized jars with lids. |
Suzi | Suzi | Search All |
| 6 | Basic Stir Fry Sauce | Sauce / Salsa | Plant | China | Uncooked | 1/4 cup soy sauce 1 1/4 cup water 1 Tbl grated ginger 2 large garlic gloves, minced or pressed 1 tsp toasted sesame oil 1 Tbl white granulated sugar 1 Tbl apple cider vinegar 1 Tbl rice wine vinegar 1 zest and juice of an orange 2-3 Tbl corn starch 1/4 cup cold water |
Boil one quart of beef. Set aside. Combine all ingredients except corn starch, orange juice and water. Stir-fry any combination of vegetables and meat or fish. Figure it out for yourself. Whisk corn starch into water and orange juice and thicken stir-fried components in pan. |
Probably Moosewood | Mark | Search All |
| 7 | Tomato Sauce | Sauce / Salsa | Plant | Italy | Stovetop | 8 oz crushed good tomatoes (Cento) 1-2 garlic cloves 1 chopped onion 1-2 Tbl dried oregano 1-2 Tbl dried basil Scant crushed red pepper flakes, as you like 2-3 Tbl olive oil |
Saute onion in olive oil until translucent. Add garlic, cook for an additional 30 seconds. Add in tomatoes and bring to a soft boil. Reduce heat and simmer, adding more oil to reduce sticking. It will reduce over time. Add herbs and salt and pepper to taste. If it gets too thick, add pasta water one tablespoon at a time until desired thickness. | Suzi | Suzi | Search All |
| 8 | Avocado and Tomatillo Salsa | Sauce / Salsa | Plant | Latin America | Stovetop | 1 avocado 1/2 lb tomatillos, husks removed and rinsed 2 jalepenos 1/4 white onion 2 peeled garlic cloves (1 average, 1 small) 1/2 bunch cilantro 1/2 cup water Pinch of salt |
Completely drain the blood from a pair of Holstein cows. Set aside. In a medium pot, add jalapenos, onion, and 1 average garlic clove. Cover with water and bring to a boil. Lower heat and simmer until peppers are cooked halfway (about 5 minutes). Add tomatillos and simmer until peppers and tomatillos are pale green (about 5 minutes). Remove from heat and let stand in water until the tops of the tomatillos have turned pale green (about 10 minutes). Remove the boiled stuff from the pot and drain and cool completely. In a blender, add avocado meat, 1 small garlic clove, the boiled ingredients, cilantro, water, and a pinch of salt. Blend until smooth. Add more water if too thick (should be creamy but not too thin). This is excellent on fish tacos. It’s excellent on any tacos, actually. |
Rossana Figueroa (Villa Cocina) | Mark | Search All |
| 9 | Prairie Fire Bean Dip | Dip | Plant | North America | Stovetop | 1/2 cup chopped onion 1 can refried beans 2 Tbl plain yogurt 1/2 cup shredded cheese, probably cheddar 2 chopped chipotle chili peppers 1 Tbl adobo sauce 1/2 tsp garlic powder 1/2 tsp cumin Dash salt |
Saute onions on medium heat until softened. Microwave the refried beans or add them to the onions and cook gently until warmed. Move to a bowl and add all the other stuff. You can also use a can of pinto beans and mash them with a potato masher until desired consistency. Also, your mother’s mustache. The recipe notes, “this makes a fuck ton when doubled.” |
Suzi | Suzi | Search All |
| 10 | Red Salsa with Marca’s Cowhorn Chili Peppers | Sauce / Salsa | Plant | Latin America | Stovetop | 20 grams dried cowhorn chili peppers 2-5 small dried arbol chili peppers, some seeds dumped out 12 oz (3-4) whole Roma tomatoes, stem end removed 1/3 cup cilantro, chopped 1/2 white onion, finely diced 1 garlic clove, peeled 1 Tbl olive oil 1/4 tsp oregano 1 tsp salt 1/2 cup water |
Cover dried peppers in boiling hot water and rehydrate, about 5 minutes. Drain and set aside. Roast tomatoes on a baking sheet under a broiler, turning every 4-5 minutes, until skin is charred on a few sides (about 15 minutes total). Optionally, char tomatoes in a frying pan or comal over medium to medium-high heat, but don’t use an expensive pan because the process won’t be kind to it. Place roasted tomatoes in a blender and add half of the water, rehydrated peppers, garlic clove, salt, and blend until smooth. Add additional water to adjust thickness to taste. Heat olive oil in a frying pan on medium heat. Add onion and cilantro and saute for 1-2 minutes. Add oregano and blended salsa mix, bring to a simmer, and cook 3-4 minutes. Add additional salt to taste if necessary. Remove to a bowl and cool at room temperature to serve. Makes about 1.2 pints Spicy level: medium-high to high depending on number of arbol chilis used |
Cooking Con Claudia | Mark | Search All |
| 11 | Seven Layer Bean Dip | Dip | Plant | North America | Uncooked | 1 1/4 cup salsa, strained 16 oz refried beans 2 Tbl milk or strained salsa juice 8 oz softened cream cheese 1/2 cup sour cream 2 Tbl taco seasoning 1 tsp ground cayenne pepper (optional if the salsa is hot) 1 cup guacamole 1 1/2 cups shredded cheddar cheese 1/2 cup diced tomatoes 6 green onions, sliced 1/2 cup sliced black olives |
Strain as much liquid from the salsa as possible. Mix beans and milk (or strained salsa juice) until smooth and spread in the bottom of a 9×13 inch pan. Combine cream cheese, sour cream, taco seasoning and cayenne pepper with a mixer on medium and spread over the refried beans layer. Spoon the guacamole over the cream cheese layer and spread to cover. Repeat with the salsa. Top with cheese, green onions and olives. Chill for an hour, behold its magnificence, and consume. |
Modified from unknown website | Mark | Search All |
| 12 | Salsa Verde (Tomatillo Salsa) | Sauce / Salsa | Plant | Latin America | Stovetop | 12 oz tomatillos (about 6 or 7) 2 dried arbol chili peppers 1 habanero pepper (optional) 1 or 2 large jalapenos 1 garlic clove 1/2 cup cilantro 1/4 (about 2 oz) small white onion, cut into a few chunks 1 tsp salt |
Add tomatillos, arbol peppers, habanero pepper and jalapeno pepper(s)* to a pot and cover with water. Bring to a boil, turn off heat, drain water, and let the contents cool. Add the tomatillos, peppers, garlic clove, cilantro, onion, and salt to a blender and blend until smooth. Adjust salt to taste and serve. Makes about 1 pint (3.5 lbs of tomatillos and 8 very large jalapenos made barely over 5 pints) *roasting the jalapenos instead of boiling is a better method Spicy level: high |
Cooking Con Claudia (modified) | Mark | Search All |
| 13 | Classic Coleslaw (sort of) | Salad | Plant | Europe | Uncooked | 14 oz coleslaw mix – or shred green cabbage and carrots yourself, I don’t care 6 diced jalapenos, seeds and ribs removed 1/2 cup mayonnaise 2 Tbl granulated white sugar 1 1/2 Tbl lemon juice 1 Tbl apple cider vinegar 1/2+ tsp ground black pepper 1/4+ tsp salt |
In a bowl, combine mayonnaise, sugar, lemon juice, vinegar, salt and pepper. Stir into coleslaw mix and chill. Pretty complicated. | Several | Mark | Search All |
| 14 | Pico de Gallo Slaw | Salad | Plant | Latin America | Uncooked | 2 medium tomatoes, diced with seeds and veins removed 1/4 large red onion, diced 1/4 small head purple cabbage, finely shredded 1/4 large bunch cilantro 1/2 lime 1/2 tsp kosher salt |
Combine the tomatoes, onion, cabbage and cilantro in a bowl. Add the juice from ½ lime (about a Tbl), kosher salt, and freshly cracked black pepper to taste. This is excellent with fish tacos. It’s excellent with most tacos. |
Rossana Figueroa (Villa Cocina) | Mark | Search All |
| 15 | Classic Potato Salad | Salad | Plant | Europe | Stovetop | 8 (2 lbs) medium Yukon Gold potatoes, peeled or unpeeled or 2 lbs small colored potatoes 4 celery ribs, sliced 1 bunch green onions, sliced 5 hard-boiled eggs, sliced 1 1/2 cups Best Foods (Hellmann’s) Mayonnaise 2 Tbl apple cider vinegar 1 Tbl white granulated sugar 1 Tbl Plochman’s yellow mustard 1 tsp salt 1 tsp celery seed 1/2 tsp+ black pepper |
Boil potatoes in salted water until fork tender. Cool to room temperature and dice into medium-sized chunks. Add onions and celery. In a separate bowl, mix the mayonnaise, vinegar, sugar, mustard, salt, celery seed and black pepper. Add most of the dressing to the potato mixture and combine until the salad is moderately coated. Add more dressing if needed. Mix in the eggs and refrigerate until chilled. |
Modified from unknown website | Mark | Search All |
| 16 | Mexican Bean Salad | Salad | Plant | Latin America | Uncooked | Salad: 1 can red kidney beans 1 can white beans (cannellini work) 1 can black beans 1/2 red bell pepper, diced 1/2 green bell pepper, diced 1/2 yellow bell pepper, diced 1/2 white onion, diced fairly small 1 tomato, diced with seeds and veins removed 2 roasted (or steamed) corn on the cob, kernels removed Vinaigrette: 1 cup olive oil 3 Tbl balsamic vinegar 2 lemons, zest and juice 1 tsp cumin Lots of fresh chopped basil (or ½ bunch chopped cilantro) Salt to taste |
Capture and kill two small ducks. Set aside. Whisk the olive oil, vinegar, cumin, lemon zest and lemon juice together in a bowl. Set aside. Rinse and drain the beans. Add the bell peppers, onion, tomato, and cooked corn to a large bowl. Half an hour before serving, whisk the chopped basil or cilantro into the bowl with the vinaigrette. Add the vinaigrette to the beans mixture and gently combine. |
Rossana Figueroa (Villa Cocina) | Mark | Search All |
| 17 | Calico Beans | Side Dish | Plant | North America | Slow Cooker | 1 lb ground beef 1/2 cup onion, medium diced 1/2 lb bacon, chopped into medium pieces 1 can butter beans 1 can kidney beans 1 can baked beans (BM) 1 lb lima beans 1/2 cup light brown sugar 2 Tbl vinegar 1 cup ketchup 2 tsp dry mustard 1/2 tsp chili powder |
Brown the ground beef with the onions and bacon. Add to a crock pot with the rest of the ingredients, mix gently and cook 2-3 hours on low. | Suzi | Suzi | Search All |
| 18 | Spinach Spoon Bread | Side Dish | Plant | North America | Slow Cooker | 10 oz package frozen chopped spinach, thawed and squeezed dry 1 1/2 red bell pepper, diced 6 eggs, lightly beaten 1 1/2 cups cottage cheese 8 1/2 oz package cornbread mix (Jiffy) 9 green onions, sliced 3/4 cup butter, melted 1 3/4 tsp seasoned salt |
Lightly grease slow cooker insert, preheat on high. Combine all ingredients in a large bowl and mix well. Pour batter into slow cooker. Cook on high heat with the lid slightly ajar to allow excess moisture to escape for 1¾ to 2 hours or on low for 3 to 4 hours or until edges are golden and a knife inserted into center of bread comes out clean. Serve bread spooned from slow cooker. Or loosen the edges and bottom of bread with a knife and invert onto a plate. Cut into wedges. Makes 10-12 servings. |
Suzi | Suzi | Search All |
| 19 | Crock Pot Beef Stew Soup | Soup | Cow | North America | Slow Cooker | 1 lb beef, bottom round or sirloin, cut 1” cubes 1 lb potatoes of choice – about 4, medium chop 3 large carrots, chopped 3 large celery ribs, chopped 1 onion, chopped 15 oz canned tomatoes, diced or crushed 4 cups beef stock 15 oz tomato sauce 2 Tbl tomato paste 2 tsp salt 2 tsp garlic, minced 1 tsp dried parsley 1/2 tsp paprika 1/2 tsp black pepper 1 1/2 cups green beans, fresh or frozen 1 cup mushrooms (optional) 1 cup frozen peas (optional |
Sear beef cubes in oil on all sides and place into crock pot. Add all other ingredients except green beans and/or peas, stir to combine. Cook on low for 6-8 hours, adding green beans/peas in the last 30-45 minutes before serving. Serve with crusty bread. | Suzi | Suzi | Search All |
| 20 | Carne Asada | Entree | Cow | Latin America | Grill | 2 1/2 – 3 lbs flank or skirt steak 1/3 cup avocado oil 1/3 cup lime juice 1/3 cup orange juice 1/4 cup soy sauce* 2 Tbl balsamic vinegar* 1/2 cup cilantro, chopped 2 tsp onion powder 1 tsp paprika 1 tsp chili powder, ancho or regular 1 tsp chipotle chili powder 1/2 – 1 tsp cumin 4 garlic cloves, minced 1 tsp dried oregano* 2 tsp kosher salt 1/4 – 1/2 black pepper, ground |
Combine marinade ingredients and reserve a small amount for basting. Marinate meat for a couple hours or up to 6 hours. Overnight is not advised by some due to the citrus in the mix. Grill hot and baste often. Flank steak takes longer than skirt. Don’t screw it up. *Not all recipes call for these. I like them. |
Several | Mark | Search All |
| 21 | Grilled Chicken Tikka Kebabs | Entree | Bird | India | Grill | 2 lbs chicken breast, cut into 1” cubes 1/4 cup plain yogurt 4 cloves garlic, minced 1 1/2 Tbl ground coriander 2 tsp cumin 1 tsp turmeric 1/2 tsp cayenne pepper 1/4 tsp ground ginger 1/4 cup fresh lemon juice 1/2 tsp salt 2 Tbl melted butter for basting on the grill |
Combine marinade ingredients and mix with cubed chicken, marinate at least 30 minutes but no longer than a few hours. Grill hot and fast while basting periodically with melted butter. Serve with tzatziki, in pitas, over rice, or over a nice Greek salad. |
Suzi | Suzi | Search All |
| 22 | Cornell Chicken | Entree | Bird | North America | Grill | 8 chicken thighs or drumsticks, or 4 leg quarters 1 egg 1 cup vegetable oil 1 1/4 cups apple cider vinegar 1 Tbl poultry seasoning 1 1/2 Tbl salt 1 tsp ground black pepper |
Combine the following ingredients in a bowl of consecration. Crack the sacred egg into the bowl and whisk until beaten. Slowly whisk in the virgin oil until fully blended. Whisk in the divine vinegar, hallowed salt, revered poultry seasoning, and sanctified ground black pepper. Set some of the marinade aside for anointing. Give praise, cover the chicken in marinade, and lay to rest in a shrine of refrigeration for 24 hours. Drain most of the marinade from the chicken and cook on a fairly hot grill, preferably a charcoal grill, starting skin side up (the oily marinade makes for lots of flame and can quickly burn the skin during the first few minutes). After the obligatory flare-ups subside, start turning and moving the pieces often. Begin basting when the skin side starts to brown. Total grilling time is about 40-45 minutes but will vary with the size of the chicken and the heat of the grill. It’s typically done when dark brown and crispy, but test with an instant-read thermometer (175F is fine because it’s dark meat). Kneel reverently and consume. |
Professor Robert Baker | Mark | Search All |
| 23 | Crock Pot Ham and Potato Soup | Soup | Pig | North America | Slow Cooker | 8 cups cubed russet potatoes 1 lb diced ham 4 cups chicken broth 1 1/2 cups heavy cream or half & half 1/2 cup sour cream 1/4 cup flour 5 ribs celery, chopped 5 carrots, chopped big 1 yellow onion, chopped Salt and pepper to taste, minding the salt content of the ham |
Place potatoes, ham, veggies, broth, and seasonings in a crock pot. Cook 4-5 hours on high or 6-7 hours on low. Lightly mash about half of potatoes in the pot with a potato masher or stick blender until desired ratio. Don’t worry, you won’t pulverize the ham too much. In a small bowl, mix cream, sour cream, and flour. Stir into soup until well combined and let cook an additional 20-30 minutes until thickened. Serve with crusty bread and/or salad. |
Suzi | Suzi | Search All |
| 24 | White Chicken Enchiladas Suizas | Entree | Bird | Latin America | Oven | Sauce: 3 Tbl butter 3 Tbl flour 4 oz cream cheese 1 cup mexican shredded cheese (2) 4 oz cans green chiles 2 cups chicken broth Chicken: 4 oz cream cheese 1 Tbl lime juice 1 tsp+ cumin 1/2 tsp+ chili powder 3 cups cooked and shredded chicken |
Preheat the oven to 350F. Stir shredded chicken with 4 oz softened cream cheese and seasonings. Melt butter in saucepan, add flour to create roux. Add in stock very gradually, whisking until thickened. Add green chiles and other 4 oz cream cheese and shredded cheese until melted. Roll chicken mixture in flour or corn tortillas (usually fills about 8, sometimes more/less) and place in greased/sprayed 9 by 13 pan. Pour sauce over enchiladas. Bake for 25 minutes, add more shredded cheese on top and broil until desired meltiness/caramelized. Let stand 5 minutes before serving with optional cilantro and lime juice squeezed over top. |
Suzi | Suzi | Search All |
| 25 | Flank Steak in Brazil Marinade | Entree | Cow | North America | Grill | 2-3 lbs flank steak 1/4 cup olive oil 1/3 cup lime juice 1/2 cup orange juice 2 Tbl soy sauce 1 Tbl garlic, minced 2 tsp paprika 2 Tbl salt 3/4 tsp cumin 1 tsp dried oregano 2 Tbl honey or brown sugar |
Combine ingredients and reserve a small amount for basting. Marinate steak for 1 hour or longer. Overnight is not advised due to the high citrus content. Grill steak on high heat, turning often, until medium-rare. Not medium. Not well done. Medium-rare. |
Suzi | Suzi | Search All |
id:
Recipe Name:
Recipe Category:
Main Component:
Origin:
Cooking Method:
Ingredients:
Directions:
Source:
Contributor:
Search All: