Recipe Book
Table of Contents
Breakfast
Bagels & Lox
Ingredients:
- 2 bagels
- cream cheese
- 4oz smoked salmon (gravlax)
- capers
Directions:
Toast bagels. Spread with cream cheese. Add capers to taste. Top with smoked salmon.
Serve:
Makes 2 servings.
Biscuits and Gravy
Ingredients:
- 1 lb. ground sausage
- 1/4 c. flour
- 1 c. milk
- Black pepper and cayenne pepper to taste
- 2 1/2 c. pancake mix
Directions:
Preheat oven to 450F. In a frying pan brown sausage and spices.
Do not drain.
Sprinkle flour into skillet while stirring, making sure not to leave any lumps.
Cook until flour is lightly browned.
In a mixing bowl combine pancake mix and 2/3 c. of milk.
Line a baking sheet with parchment.
Use a tablespoon to drop the batter onto the baking sheet.
Add remaining 1/3 c. milk to the sausage mixture and let simmer until thickened.
Bake biscuits for 8-12min, until golden brown.
Serve:
Smother biscuits in gravy.
Makes 4-6 servings
Bread Porridge (Changua)
Ingredients:
- 1/2 c. milk
- 1/2 c. water
- Tumeric and garlic powder to taste
- 2 eggs
Directions:
In a small saucepot bring milk, water, and spices to a boil. Add eggs. Cover and simmer until eggs are poached (5min).
Serve:
Pour over a slice of stale bread or toast. Makes 1 serving.
Breakfast Burrito
Ingredients:
- 12 flour fajita tortillas (8")
- 1 lb. ground sausage
- 12 eggs
- 1 onion
- taco seasoning (sub. salt, garlic, cumin, & cayenne)
Directions:
Roughly chop onion perpendicular to the rings.
In a frying pan, cook onion and sausage until sausage is browned and onion is translucent.
Drain grease. Add eggs and spices and scramble. Set aside. In a separate frying pan, warm tortilla.
Place filling into tortilla and sear the seam.
Repeat for all tortillas. Allow to cool and freeze.
Serve:
Microwave 1-2 min until hot. Makes 12 servings.
Breakfast Quesadilla
Ingredients:
- 2 Flour fajita tortillas (8")
- 2 Tbsp peanut butter
- 1 Banana
Directions:
Spread peanut butter on both tortillas. Slice banana into disks. Top one tortilla with the banana. Cover with the other tortilla, peanut butter side down. Heat in frying pan.
Serve:
Slice like a pizza. Can be topped with honey and cinnamon. Serves 1.
Corned Beef Hash and Poached Eggs
Ingredients:
- 1 onion
- 1 tsp. savory oil
- 8oz Leftover corned beef brisket
- 2 c. Leftover boiled fingerling potatoes
- 4 c. water
- 8 eggs
Directions:
Roughly dice brisket, potatoes, and onion.
In an oiled cast iron skillet, fry the onion until caramelized.
Add potato and brisket and fry until heated through.
In a high walled skillet or large saucepan, bring water to a rolling boil.
Crack eggs gently over a large spoon and lower into boiling water.
Cover and allow eggs to poach (5min).
Serve:
Place hash into a bowl and top each serving with 2 poached eggs. Makes 4 servings.
To substitute cannned corned beef hash, fry the contents of the can in a cast iron skillet without disturbing them such that a solid crust forms and the hash becomes cripy.
Cottage cheese
Ingredients:
- 1/2 c. cottage cheese
- Hot sauce to taste
Directions:
Top cottage cheese with hot sauce.
Serve:
Makes 1 serving.
Eggs Poached in Tomato Sauce (Shakshouka)
Ingredients:
- 1 Tbsp. Olive oil
- 1 6oz. can Tomato paste
- 1 10oz. can Diced tomatoes with green chilies (Rotel)
- 1/2 c. Diced onion
- Garlic powder, paprika, and cayenne pepper to taste
- 4 Large eggs
Directions:
Add oil to large skillet. Add onion and spices and cook until translucent. Add tomato paste and canned tomatoes and chilies. Bring to a boil. Make a small well in the sauce and crack in an egg. Repeat for all eggs. Cover and simmer until eggs are poached (5min)
Serve:
On toast. Top with fresh basil.
Egg Sandwich
Ingredients:
- 2 slices bread
- 1 egg
- 1 slice American cheese
- Mayonaise (or horseradish mayo)
Directions:
Toast bread.
Fry egg until white is done but yolk is runny.
Spread toast with mayonaise.
Add egg and cheese.
Can be served as is for a runny egg (messy) or fried again as a sandwich for a well-done egg and melted cheese (travel friendly).
Serve:
Makes 1 serving
Energy Smoothie
Ingredients:
- 1/4 can energy drink
- 1/2 c. greek yogurt
- 1 c. frozen fruit
Directions:
Blend them together. Add more energy drink if too thick.
Serve:
Makes 1 serving. Keeps 1 day in refrigerator.
French Toast
Ingredients:
- 1/2 loaf stale French bread
- 2 c. milk
- 6 eggs
- Cinnamon and vanilla to taste
Directions:
Slice the loaf either into round disks or on a 45-degree angle for ovals.
Mix together milk, eggs, cinnamon, and vanilla.
Heat skillet so a drop of water will skitter across it.
Slice by slice, Dip bread in mixture, pressing the bread down to force its absorption of the liquid.
Transfer bread to skillet and fry until golden brown.
Serve:
Serve with sliced strawberries and maple syrup.
Makes 4 servings.
Fried Meatloaf (Goetta)
Ingredients:
- 3 c. Water
- 1 1/4 c. Steel cut oats
- 1 lb. ground meat
- Salt, pepper, bay leaf, onion powder, garlic powder, cayenne pepper, rosemary, and nutmeg to taste
Directions:
In a large heavy pot, cook the steel cut oats and spices into an thin oatmeal (90min). Add meat, bring to a boil, and simmer for another hour with lid on. Add water if too thick, or simmer with the lid off if too thin. It should end up like thick oatmeal. Line a 9x5 inch loaf pan with parchment. Pack mixture into pan, and allow to cool. Refrigerate overnight (keeps in refrigerator for up to a week, or slice and freeze for up to a year). The following day, fry a slice in an un-oiled pan.
Serve:
With eggs or on toast as a sandwich.
Fried Rice
Ingredients:
- 2 c. leftover rice
- 2 Tbsp cooking oil
- 2 eggs
- 2 tsp water
- 1 tsp soy sauce
- pepper to taste
- 1/2 c bean sprouts
- 1 scallion, chopped
Directions: Mix water, soy sauce, and pepper and set aside. Heat wok (or large skillet) over medium heat with 1 Tbsp oil. Add eggs and scramble. Remove eggs and set aside. Add another Tbsp oil. Add rice, flattening and breaking any clumps. Fry until rice is warmed through. Add sauce. Add eggs, bean sprouts, and scallions and fry for 30s.
Full English Breakfast
Ingredients:
- 1 roma tomato
- 2 slices ham
- 2 breakfast sausages
- 2 eggs
- 2 slices bread
- 1 can mushrooms
- Garlic powder to taste
- 1 can baked beans
Directions:
Heat a cast iron skillet until water skitters across. Cook ham and bacon on low until crispy. Cut tomato in half and sear tomato in bacon fat. Drain mushrooms and add them to skillet, sprinkle with garlic powder. In a separate and microwave safe container, cook baked beans per microwave instructions on can. Once all else in the skillet is done, add butter if additional grease is necessary, then crack eggs into skillet. Fry until whites are done and yolk is to your liking.
Serve:
Lemon-poppyseed Muffin
Ingredients:
- 1 box lemon-poppyseed muffin mix (Betty Crocker)
- 2/3 c. water
- 1/3 c. baking oil
- 2 eggs
Directions: (Follow directions on box) Preheat oven to 425F. Grease muffin tin. In a large bowl stir together muffin mix, water, oil, and eggs. Pour evenly into muffin tins. Bake 15-20 min or until a toothpick inserted in the center comes out clean.
Mediterranean Breakfast
Ingredients:
- 1/2 c. greek yogurt
- 2 Tbsp olive oil
- Salt, cayenne, cumin, and garlic powder to taste
- pita, naan, tortilla, or toast
Directions:
Put yogurt into a bowl and top with olive oil. Sprinkle spices. Dip in bread.
Serve:
Can be served with pickles, especially pepperoncini. Makes 1 serving.
Oatmeal
Quick Microwave Oatmeal (1 serving)
Ingredients:
- 1/4 c. rolled oats
- 1/2 c. water
- 2 Tbsp milk
- 1 tsp brown sugar
- 1 tsp raisins
- salt to taste
Directions: Mix oats, salt, and water. Microwave on high for 2-3 min. Stir. Microwave on high for 1-2 min. Let stand for 1-2 min. Serve with milk, sugar, and raisins.
Stovetop Scots-Irish Oatmeal (4 servings)
Ingredients:
- 1 c. steel cut oats
- 4 c. water
- 1/2 c. milk
- 2 Tbsp brown sugar
- 2 Tbsp raisins
- salt to taste
Directions: Bring water to a boil. Add oats and salt. Simmer until thickened (30-60min). Serve with milk, brown sugar and raisins. (Traditional Irish is to serve with buttermilk instead)
Pancakes (and Pancake Mix)
Ingredients:
- 2 c. flour
- 1 Tbsp baking powder
- 2 tsp sugar
- 1/2 tsp salt
- 1 egg
- 2 Tbsp melted butter
- 2 c. buttermilk
Directions:
Mix together dry ingredients.
To make pancake mix, stop here.
To make pancakes, add wet ingredients and stir until smooth.
Allow to rest 10-15min.
Heat skillet until a drop of water will skitter across.
Fry batter in skillet until sides appear firm, then flip. Fry each side until golden brown.
Serve:
With a pad of butter, sliced strawberries, and maple syrup.
Can be refrigerated for up to a week. To reheat, microwave 30s-1min then top with butter and syrup.
Makes 4-6 servings.
Quiche
Ingredients:
- 9" pie crust (bottom only)
- 6 large eggs
- 3/4 c. milk
- 2 c. toppings
- salt and pepper to taste
Directions: Preheat oven to 375F. In a large bowl whisk together eggs, milk, salt, and pepper. For stability place pie crust into 9" pie pan. Sprinkle toppings into crust. Pour milk and egg into crust. Bake 35-45 min or until center is set. Allow to rest 5-10min before serving.
Topping ideas: cheese, spinach (cooked), bacon, ham, sun dried tomato, smoked salmon
Rice Pudding
Ingredients:
- 1 1/2 c. cooked rice
- 2 c. milk
- 1/3 c. sugar
- 1 Tbsp butter
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Directions: In a medium saucepan mix rice, 1 1/2 c. milk, and salt. Simmer stirring until thick (15-20min). Add sugar and remaining milk. Stir until well incorporated. Remove from heat, add butter and vanilla, and chill.
Soft Boiled Eggs on Toast
Ingredients:
- 4 c. water
- 4 large eggs
- 4 slices of bread
- 1 Tbsp butter
- Salt and pepper to taste
Directions:
Bring water to a boil.
Add eggs and simmer covered for 5min.
Toast bread then butter it.
Serve:
Place eggs in egg cups, one above and one below.
With a small spoon, crack the shell gently in a ring around the top (like a bald man or a monk's hair).
Slide the upside-down spoon under the shell to unroof the egg.
Scoop out the egg onto the toast and sprinkle with salt and pepper.
Makes 2 servings
Spanish Breakfast
Ingredients:
- French or Cuban bread
- Prosciutto
- Olive oil
- Tomato puree
- Black pepper
Directions:
Halve the bread lengthwise and top with tomato puree, olive oil, and black pepper. Add proscuitto.
Lunch
German Picnic
Ingredients:
- 1 summer sausage
- 1 loaf of chiabatta or french bread
- 2 apples
- 1 8oz block of extra sharp cheddar cheese
Directions: Slice cheese, sausage, apples, and bread. Eat in various combinations.
Serve: With beer or sweet white wine (try pilsner or riesling). Makes enough for 2-3 people.
Sandwiches
Elvis Sandwich
Ingredients:
- 2 slices sandwich bread
- 2 Tbsp peanut butter
- 1 banana
Directions: Spread each slice of bread with peanut butter. Slice banana and add to bread. Enclose sandwich such that banana is in the center.
Peanut Butter and Jelly
Ingredients:
- 2 slices sandwich bread
- 2 Tbsp peanut butter
- 2 tsp jelly (grape jelly, strawberry jam, apple butter, or honey)
Directions: Spread one slice with peanut butter, the other with jelly. Enclose.
Peanut Butter and Onion
Ingredients:
- 2 slices sandwich bread
- 2 Tbsp peanut butter
- 2 Tbsp raw white or yellow onion
- 2 tsp mayonaise
Directions: Spread one slice with peanut butter, the other with mayonaise. Add onion atop peanut butter. Enclose.
Serve: For a fancier sandwich, grill the onion and add bean sprouts and soy sauce.
Roast Beef
Ingredients:
- 2 silces sandwich bread toasted
- 3 oz roast beed sliced thin
- 1 tsp red onion sliced
- 1 tsp horseradish
- 1 tsp mayonaise
Directions: Mix horseradish and mayonaise. Spread on bread slice. Add onion. Add Beef. Enclose.
Saint Louis Italian
Ingredients:
- 6" french bread
- 6 slices hard salami
- 6 slices bologna
- 4 slices provel cheese
- 3 pepperoncini sliced
- 1 tsp italian dressing
- 2 Tbsp mayonaise
- 6 slices tomato
- light handfull shredded greens (lettuce or spinach are best)
Directions: Mix greens and dressing. Slice bread longitudinally. Add meat, then cheese, then pepper, then tomato. Add mayonaise. Add lettuce. Enclose and wrap tightly in parchment for at least an hour.
Serve: With a glass bottle of diet Coke.
Sardine Po-Boy
Ingredients:
- 6" french bread
- 1 can sardines (in louisiana hot sauce, mustard sauce, smoked, or with hot pepper is best)
- 6 slices roma tomato
- light handful shredded greens (mustard greens or lettuce are best)
- 2 Tbsp mayonaise
Directions: Slice bread longitudinally. Remove center of bread. Add sardines, then tomato, then greens. Add mayonaise. Enclose and wrap tightly in parchment for at least an hour.
Serve: With a beer.
Vegetarian Steak Sandwich
Ingredients:
- 2 slices sandwich bread
- 2 slices grilled onion
- 2 slices cheddar cheese
- 1 tsp horseradish
- 1 Tbsp mayonaise
- Seasoned salt to taste
Directions: To slice of bread add onion. Sprinkle with seasoned salt. Add cheese, horseradish, and mayonaise. Enclose.
Soup & Salad
Soup
Beef stew
Ingredients:
- 1 lb stew beef
- 1/4 c. flour
- 2 Tbsp olive oil
- 5 potatoes rough chopped
- 1 yellow onion rough chopped
- 1 10oz package baby carrots
- 1 12oz bottle dark beer
- Water
- Salt and pepper to taste
Directions: Preheat oven to 300F. Mix salt, pepper, and flour. Toss beef in flour mixture. Add olive oil to a large, heavy-bottomed pot. Brown beef and onion. Deglaze pan with beer. Add water. Add potatoes and carrots. Cover and move to oven for at least 2 hours.
Serve: With crusty bread.
Chicken and dumplings
Ingredients:
- 1 roast chicken carcass
- 1 c. pancake mix
- 1/4 c. milk
- 2 bay leaves
- Salt, pepper, cumin, rosemary to taste
- Water
Directions: Preheat oven to 325F. To a large stock pot add chicken, seasoning, and cover with water. Cover and cook in oven for at least 3 hours. In a cup mix pancake mix and milk. Drop 1 Tbsp spoonfuls of mixture into soup, cover, and cook for 5min.
Chili
Ingredients:
- 1 lb ground beef
- 1 yellow onion
- 1 6oz can tomato paste
- 2 14oz cans diced tomatoes and green chilies (Rotel)
- 1 15oz can red chili beans
- 1 15oz can small red beans (or other beans)
- Chili powder (generous)
- Cayenne pepper (to taste)
- Garlic powder (generous)
- Ground cumin (generous)
- Dried oregano (pinch)
Directions:
- Dice the onion.
- In a large pot or dutch oven, cook the beef and onion.
- Drain the grease. Add garlic powder, chili powder, cumin, and oregano. Stir well.
- Add tomatoes, tomato paste, and beans. Stir well.
- Simmer for at least 20 minutes.
Serve: with Mexican style shredded cheese, fresh cilantro, and cornbread
Clam chowder (New England style)
Ingredients:
Directions:
Serve:
Cold tomato soup (Salmorejo)
Ingredients:
- Fresh tomatoes
- Stale french bread
- Extra virgin olive oil
- 1 hard boiled egg
Directions: Blend tomatoes, bread, egg, and olive oil until smooth.
Serve: Chilled with a slice of prosciutto and a drizzle of extra virgin olive oil.
Egg drop soup
Ingredients:
Directions:
Serve:
French onion soup
Ingredients:
- 6 yellow onions
- 6 Tbsp butter
- Wine
- Water
Directions: In a large heavy bottom pot caramelize onions in butter until dark brown. Deglaze pan with wine. Dilute with water and simmer for 1-2 hours.
Serve: With a slice of provel cheese melted on top and slice of stale french bread.
Hamburger soup
Ingredients:
Directions:
Serve:
Pho
Ingredients:
- 2 c water
- 1 boullion cube
- Kimchi
- Fresh thai basil
- Vegatables: bok choy, bamboo shoots, bean sprouts, etc.
- Chiu chow chili oil
- 1 portion Bean thread noodles
Directions:
- Bring water, boullion cube, kimchi, basil, vegetables, and chili oil to a boil.
- Add noodles and allow to turn clear.
Serve: 1 low calorie, but filling serving. Optionally add more basil, hoisin sause, or Siracha on top.
Senate Bean Soup
Ingredients:
Directions:
Serve:
Taco soup
Ingredients:
Directions:
Serve:
Salad
Caprese salad
Ingredients:
Directions:
Serve:
Cucumber salad
Ingredients:
Directions:
Serve:
Salad Nicoisse
Ingredients:
Directions:
Serve:
Dinner
Apple Cabbage Skillet
Ingredients:
Directions:
Serve:
Barbecue Pulled Pork
Ingredients:
Directions:
Serve:
Baked Beans
Ingredients:
Directions:
Serve:
Caramelized carrots
Ingredients:
Directions:
Serve:
Chicken Pot Pie
Ingredients:
Directions:
Serve:
Chicken Tenders
Ingredients:
Directions:
Serve:
Cornish Game Hen Quarters
Ingredients:
- 1 cornish game hen (approx. 2lb)
- 2 Tbsp olive oil
- Salt and pepper to taste
Directions:
1. Preheat oven to 400F.
2. Divide the hen into quarters: remove legs at the hip, then divide the body in half at the keel and spine.
3. Apply salt and pepper to quarters.
4. Heat a heavy bottom skillet and add olive oil.
5. Add quarters to skillet and fry until skin is crispy. Place into oven for 30min, or until done.
Serve: with gravy
Crispy Vegetables
Ingredients:
Directions:
Serve:
Curry
Ingredients:
Directions:
Serve:
English Duck
Ingredients:
Directions:
Serve:
Fileted white-fish with lemon and capers
Ingredients:
Directions:
Serve:
Low-country boil
Ingredients:
Directions:
Serve:
Mongolian Pork
Ingredients:
Directions:
Serve:
Oso Bucco
Ingredients:
Directions:
Serve:
Pasta
Aglio et Olio
Ingredients:
Directions:
Serve:
Beef Stroganoff
Ingredients:
Directions:
Serve:
Carbonara
Ingredients:
Directions:
Serve:
Convalescent Pasta
Ingredients:
Directions:
Serve:
Italian Flag Pasta
Ingredients:
Directions:
Serve:
Homeless Spaghetti
Ingredients:
Directions:
Serve:
Macaroni and Cheese
Ingredients:
Directions:
Serve:
Pad Thai
Ingredients:
Directions:
Serve:
Pasta Puttanesca
Ingredients:
Directions:
Serve:
Red Macaroni
Ingredients:
Directions:
Serve:
Raclette Potatoes
Ingredients:
Directions:
Serve:
Salmon
Ingredients:
Directions:
Serve:
Sausage & Sauerkraut
Ingredients:
Directions:
Serve:
Steak
Ingredients:
Directions:
Serve:
Shepherd's Pie
Ingredients:
Directions:
Serve:
Sucotash
Ingredients:
Directions:
Serve:
Tandoori Game Hen
Ingredients:
Directions:
Serve:
Trout
Ingredients:
Directions:
Serve:
Dessert & Bread
Apple Pie
Ingredients:
Directions:
Serve:
Blueberry Delight
Ingredients:
Directions:
Serve:
Blueberry Strata
Ingredients:
Directions:
Serve:
Chiabatta bread
Ingredients:
Directions:
Serve:
Dutch oven bread
Ingredients:
Directions:
Serve:
Jiffy Cornbread Muffins
Ingredients:
- 2 8.5oz pkg Jiffy cornbread muffin mix
- 1 14.75oz can creamed corn
- 1/2 c plain greek yogurt (or sour cream)
- 4 eggs
Directions:
- Preheat oven to 400F.
- In a mixing bowl, combine ingredients and mix well.
- Fill muffin cups about 2/3 full (makes 12 normal size muffins).
- Bake 15-20 min, or until golden-brown.
Serve: warm with butter and honey
Mimi Cookies
Ingredients:
Directions:
Serve:
Orange Cinnamon Rolls
Ingredients:
Dough
- 2 c milk
- 1/2 c neutral oil
- 1/2 c brown sugar (plus a few Tbsp for filling)
- 1 pkg active dry yeast
- 5 c flour
- 3 tsp baking powder
- 4 Tbsp melted butter
- Cinnamon to taste
Glaze
- 2 Tbsp melted butter
- 1 Tbsp milk
- Zest of 1 large orange
- 1/4 tsp vanilla extract
- Powdered sugar (approximately 1 cup)
Directions:
- Heat milk, oil, and sugar until bloodwarm.
- Sprinkle yeast on top, let sit for 1 min, then stir in, and let sit for 5 min. It should become bubbly or foamy.
- Stir in 4 c flour.
- Let rise in a warm place for 1 hour.
- Preheat oven to 375F.
- To risen dough, add baking powder and remaining 1c flour.
- Roll out dough on large cutting board until roughly 12" square (1/3" thick).
- Wet surface of dough with generous amount of melted butter. Heavily sprinkle cinnamon and sugar on surface.
- Generously grease a walled pan (10-12" pie dish or cast iron skillet).
- Cut dough into 1" wide strips. Roll up and place in pan with ends to the center to keep the rolls from unwinding.
- Bake at 375F until golden-brown (approximately 10-15 min).
- While the rolls are baking, prepare the glaze:
- Mix the butter, milk, orange zest, and vanilla.
- Stir in powdered sugar, roughtly 1Tbsp at a time until the desired thickness is reached (like toothpaste).
Serve: 8 hearty servings
Pie Crust
Ingredients:
Directions:
Serve:
Rhubarb Pie
Ingredients:
Directions:
Serve:
Sauces
Brown Gravy
Ingredients:
Directions:
Serve:
White Gravy
Ingredients:
Directions:
Serve:
Party Food
Elizabeth Salad
Ingredients:
Directions:
Serve:
Drinks
Afternoon Wine
Ingredients:
- Ice
- 1 part Wine
- 1 part Carbonated water
Directions:
Add ice to glass. Add wine. Add water.
Beermosa
Ingredients:
- 1 can lager, pilsner, or pale ale
- 1 shot Peach schnapps
- Orange juice
Directions:
To a pint glass add peach schnapps. Add beer. Top with orange juice.
Bloody Maria
Ingredients:
- Ice
- 2 shots tequila
- Bloody mary mix
- Grated horseradish
Directions:
In a martini shaker mix tequila, bloody mary mix, and horseradish. Serve in pint glass over ice.
Churchill
Ingredients:
- 1-2 shots Whiskey
- Water or carbonated water
Directions:
In a pint glass, dilute whiskey to taste.
Serve:
Cowboy Coffee
Ingredients:
Directions:
In a cast iron skillet heat coffee beans over low-medium heat until desired darkness.
Remove casings.
Grind beans to a fine powder in coffee grinder, blender, or mortar & pestle.
In a saucepot bring water to a boil. Remove from heat. To each cup of water add 2 Tbsp ground coffee.
Stir. Add a splash of cold water and allow grounds to settle to bottom.
Pour gently into coffee cups.
Cure Hangover
Ingredients:
- 1 can diet gingerale
- 1 cup frozen mixed berries
Directions:
Blend into smoothie.
Cure Sore Throat
Ingredients:
- 1 cup Black tea (English breakfast, Darjeeling, etc)
- 1 tsp honey
- 1 twist of lemon
Directions:
Stir honey into tea. Add twist of lemon.
Dirty Iceberg
Ingredients:
- Ice
- 1 part white rum
- 1 part blue curacao
- 1 part pina colada mix
- Drizzle of chocolate syrup
Directions:
Drizzle chocolate syrup into lowball glass. Add ice. In a martini shaker mix rum, blue curacao, and pina colada mix. Strain into glass.
Hot cocoa
Ingredients:
Directions:
Serve:
Rusty Nail
Ingredients:
- Ice
- 1 part drambuie
- 2 parts whiskey
Directions:
Add ice to lowball glass. Add drambuie. Add whiskey. Stir.
Sunshine
Ingredients:
- Ice
- 1 part vodka
- 1 part Grand Marnier
- 1 part pineapple juice
- 1 part orange juice
Directions:
Mix ingredients in a martini shaker then pour into highball glass.
Thai Coffee
Ingredients:
- Ice
- 1 Tbsp sweetened condensed milk
- 6oz strong coffee
Directions:
Add sweetened condensed milk to glass. Add ice. Pour coffee over ice. Stir.
Staples, Substitutions, and Preparation
Staples are some of the most essential food items to have in the house. They are multipurpose, and therefore can be made into many interesting meals with minimal specialty shopping. Also present within this section are directions on how to prepare foods from the store.
Staples
Produce
- Apples
- Cabbage
- Fresh herbs (grow your own: basil, chives, cilantro, dill, mint, parsley)
- Onions
- Oranges
- Pears
- Potatoes
Meat*
- Chicken thighs
- Ground beef
- Ground sausage
- Pork butt steak
- Stew beef
- *See prep section for variable use of meat
Grocery
- Baking powder
- Balsamic vinegar
- Canned beans (dry beans are more economical but much more work)
- Canned chopped clams
- Canned sardines
- Canned salmon
- Cocoa powder
- Coffee
- Extra virgin olive oil
- Peanut oil
- Flour (all purpose or bread)
- French bread
- Honey
- Maple syrup
- Pasta
- Raisins
- Salt (iodized)
- Soy sauce (dark)
- Spices (bay leaves, black pepper, cayenne pepper, cinnamon, cloves, cumin, garlic powder (granulated garlic), nutmeg, oregano, star anise)
- Brown sugar
- Tomato paste
- Whiskey (try rye)
- Wine (cream sherry, marsala, madiera, or tawny port are most versatile and store longest)
Dairy
- Butter
- Eating-cheese (cottage, farmer's, blue, cheddar)
- Eggs (large)
- Greek yogurt
- Cooking cheese (gruyere, parmesan, pecorino)
- Milk
Frozen
- Broccoli
- Okra
- Vegetable mix
- Spinach
- Ice cream
Substitutions
- Baking oil: Butter = canola oil = lard = shortening = vegetable oil = peanut oil
- Brown sugar = white sugar
- Egg = apple sauce
- Milk = cream + water = half n' half + water
- Parmesan = pecorino = gruyere
- Red wine = marsala = madiera = tawny port = cream sherry = balsamic vinegar
- Sour cream = greek yogurt = creme fraiche = cream cheese
- Savory cooking oil: Bacon fat = butter = canola oil = lard = olive oil = shortening = vegetable oil = peanut oil
- Thickener: Barley = bread = cornstarch = flour = tapioca
- White wine = dry sherry = white port = cream sherry = tawny port = white wine vinegar + water = apple cider vinegar + water
Preparation
Produce
- Fresh herbs can be stored in a cup of water in the refrigerator.
- Potatoes should be stored in the dark because they produce a toxic green pigment when exposed to light (Do not eat a green potato).
Meat
- Beef: Ground beef is best at 80/20. New york strip steak and T-bone steaks are best for grilling or broiling. Any roast (top round, bottom round, brisket, london broil) can be cubed into small portions of stew beef for freezing.
- Chicken: A whole chicken (raw or cooked) is divided as follows: Using a chef's knife and with the chicken on its back, separate the leg quarters (thigh and drum) by cutting through the hip-joint from the inner thigh. Similarly, remove the wings at the shoulder-joint. Cut just to the right of the breast-bone until you feel the ribs then push laterally with the side of the knife to remove the right breast, and repeat for the left breast. All that now remains is the carcass with a small amount of meat on the shoulders and hips, which can be useful for soup. Chicken leg quarters are best split into thighs and drums at the knee, and the thighs should be de-boned before freezing (otherwise they can taste bloody).
- Pork: Sausage is a more flavorful substitute for ground beef (salsiccia or hot breakfast sausage are both reliable)