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cookbook-2020.txt
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cookbook-2020.txt
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Cookbook
Zachary "Zak" Vance ([email protected])
Updated 2020-04-18
===
00 - Table of Contents
Grain cook times........................01
Vegetable cook times....................02 (detached)
Meat cook times.........................03
Biscuit, Angel Biscuits.................04
Biscuit, Hard Tack......................05
Bread, Cheese...........................06
Bread, White............................06
Burger, Grilled Portobello Mushroom.....07
Burger, Ground Beef.....................08
Cake, Blueberry Tart....................09*
Cake, Cream Cheese Frosting.............10
Cake, Plum Tart Crumble.................11
Cake, Sacher Torte......................12
Candy, Caramel..........................13
Candy, Fudge............................14
Chicken Cordon Bleu.....................15
Chicken, Baked..........................16*
Chicken, Rosemary.......................17
Chickpeas, Falafel......................18*
Chickpeas, Roasted......................19
Chili, Cincinnati.......................20
Cookies, Hais...........................21
Cookies, Honey Oat Cakes................22
Cookies, Lemon Squares..................23*
Cookies, Peanut Butter..................24
Cookies, Sugar..........................25
Cookies, To Make an Excellent Cake......26
Cookies, White Choc. Macadamia Balls....27
Croquette, Mushroom.....................28
Drink, Caffeine Shots...................29
Drink, Coffee, Cold Brew................30
Drink, Coffee, Not-Turkish..............31
Drink, Cream Soda.......................32
Drink, Gypsy Tea........................33
Drink, Sekanjabin.......................34
Falafel - See Chickpeas
Gloop, Congee...........................35
Gloop, Milkmete.........................36
Ice Cream...............................37
Lamb, Sikbaj............................38
Lamb, "Slow-cooked".....................39
Liver, Fried Chicken....................40
Pasta, Ground Beef Stroganoff...........41
Pasta with Tomato Sauce.................42
Pasta with White Sauce..................43
Popcorn.................................44
Pork, Pulled............................45
Potato, Baked...........................46
Potato, Roasted.........................47
Pretzel, Soft...........................48
Quiche..................................49
Quinoa, Curried.........................50*
Rice, Basmati...........................51
Salad, Corn.............................52
Salad, Crunchy Thai.....................53
Salad, Fish.............................54
Salad, Tabouli..........................55
Salmon, Baked...........................56
Salmon, Blackened.......................57
Salmon, Poached.........................58
Sauce, 5-Layer Dip......................59
Sauce, Guacamole........................60
Sauce, Pesto............................61*
Salt, Wine-infused......................62
Shrimp, Boiled..........................63
Smoothie, Fenn's........................64
Soup, Cream of Cauliflower..............65
Soup, Fennel Leek.......................66
Soup, Peanut............................67
Soup, Potato............................68
Steak Tartare...........................69
Steak, made-up..........................70
Steak, Pan-broiled......................71
Stew....................................72
Stir-fried Noodles......................73
Stir-fry, lemon pepper patties..........74
Stuffed Bell Peppers....................75
Waffles, Oat............................76*
Zak's tip: Recipes with * are especially good
===
01 - Grain cook times
Amaranth 1:2½ 25-30 min
Barley, pearled 1:3 45-60 min
pot 90 min
Buckwheat 1:2 20 min
Couscous 1:1-1½ 5 min
Millet 1:3 20-25 min
Oats, rolled 1:3 10-25 min
Quinoa 1:2 20 min
some needs washed first
Rice, white 1:2 10-20 min
brown 40-60 min
wild 1:3½ 60 min
Wheat, bulgur 1:2 5 min
berries 1:3 90-120 min
aka cracked
For all grains, bring them to a boil, then
simmer for the time indicated.
===
02 - Veggie cook times
Sources: How Stuff Works, MyFrugalHome.com
Vegetable Steam Micr. Blanch Boil Bake S.Fry Other
Artichoke, whole 30-60 4-5/ea x 25-40 60-90
Artichoke, hearts 10-15 6-7 8-12 10-15 20-30 10
Asparagus 8-10 4-6 2-3 5-12 15-20 5
Beans, green 5-15 6-12 4-5 10-20 15-20 3-4
Beans, lima 10-20 8-12 5-10 20-30 15-20
Beets 40-60 14-18 x 30-60 30-45
Broccoli, spears 8-15 6-7 3-4 5-10 Blanch, bake
Broccoli, flowerets 5-6 4-5 2-3 4-5 20-30 3-4
Brussels sprouts 6-12 7-8 4-5 5-10 20-30 3-4* *halves
Cabbage, wedges 6-9 10-12 x 10-15 20-30 Stuff
Cabbage, shredded 5-8 8-10 x 5-10 3-4
Carrots, whole 10-15 8-10 4-5 15-20 30-45?
Carrots, sliced 4-5 4-7 3-4 5-10 30-45? 3-4
Cauliflower, whole 15-20 6-7 4-5 10-15
Cauliflower, florets 6-10 3-4 3-4 5-8 20-30 3-4
Corn, on cob 6-10 3-4 3-4 4-7 20-30* *Soak 10
Corn, cut 4-6 2/c 2½-4 3-4 30-30 3-4
Eggplant, whole 15-30 7-10 10-15 10-15 30-40* *halves
Eggplant, diced 5-6 5-6 3-4 5-10 25-30
Fennel 30-40
Garlic, heads 35-40+
Greens, kale/beet 4-6 8-10 4-5 5-8 2-3
others x 18-20 8-15 30-60 4-6* *mustard only
Kohlrabi 30-35 8-12 x 15-30 30-45
Mushrooms 4-5 3-4 x 3-4* 20-25 4-5 *in broth/wine
Onions, whole 20-25 6-10 0 20-30 45-50
chopped/rings 0 15-20
halves 0 30-45
pearl 15-20 5-7 2-3 10-20 Braise 15-25
Parsnips 8-10 4-6 3-4 5-10 30-45
Peas, blackeye 15-20
Peas, green 3-5 5-7 1-2 8-12 15-20 2-3
Peppers, bell 2-4 2-4 0-3 4-5 15-20* 2-3 *Chopped
Potatoes, whole 12-30 6-8 x 20-30 45-60* *also ½s, ¼s
Potatoes, diced 10-12 8-10 x 15-20 30-45
Spinach 5-6 3-4 2-3 2-5 3
Squash, winter (cut) cook 25-35
Squash, whole x 5-6 x 20-30
halves 15-40 6-10 x 5-10 25-35
cubes/quarters 5-10 3-6 2-3 5-10 15-20
Sweet potato, rounds 40-45
cubes/wedges 30-35
Tomatillos, halves 20-25
Tomatoes 2-3 3-4 0-2 x 40-45* *halves
cherry/grape 20-25
Turnips, whole 20-25 9-12 x 15-20
Turnips, cubed 12-15 6-8 2-3 5-8 40-45 2-3
Zucchini 5-10 3-6 2-3 5-10 20-25 Halve, broil 5
- Blanching is quick boiling done to prep for freezing.
Times may be wrong.
- Boil in 0.5"-1" water (more if needed).
- Bake/roasting times are for a 425°F oven.
===
03 - Meat cook times (the party line)
Beef, ground 160°F 71°C
Lamb, ground 160°F 71°C
Pork, ground 160°F 71°C
Beef, steak 125°F 52°C Rare
135°F 57°C Medium Rare
145°F 63°C Medium
150°F 66°C Medium Well
160°F 71°C Well done
Pork, loin/chop 145°F
Pork, cutlets/ribs until tender
Lamb, all cuts 145°F
Chicken, dark 165°F
Chicken, light 160°F
Fish 145°F
Remove 5-10°F after the center of the meat reaches the
correct temperature.
E coli dies at 155°F.
Salmonella dies at 160°F.
Trichinosis dies at 137°F and is not common in US pork.
===
04 - Biscuit, Angel Biscuits
Source: online, not folk school recipe
active dry yeast
¼ c warm water
2 c warm buttermilk
5 c flour (all-purpose)
⅓ c sugar
2 t salt
2 t baking powder
1 t baking soda
1 c shortening
melted butter
1. Dissolve yeast in water. Let stand 5 minutes. Add
warm buttermilk.
2. Combine other ingredients in bowl. Cut in shortening
until coarse crumbs. Stir in yeast mixture.
3. Flour counter. Knead 3-4 times. Roll out to ½"
thickness. Cut with biscuit cutter, 2½" width. Put
on greased baking sheet.
4. Cover + let rise in a warm place until doubled,
about 1 hour.
5. Bake at 450°F for 8-10 minutes or until golden
brown. Brush tops with melted butter. Serve warm.
===
05 - Biscuit, Hard Tack
4-5 c flour
1½ c water
3 t salt
1. Roll into ½" thick rectangle, cut into 3"x3"
pieces.
2. Cook 30min/side at 375°F. Let dry for a few days.
Store, airtight.
To eat: Soak in water or milk 15 min. Can fry.
Zak's tip: I've never tried this.
===
06 - Bread, White
Source: New Baking book, p344
Makes: 2 loaves
6 c all-purpose flour
1 package active dry yeast
2 c milk or buttermilk or sour milk
2 T sugar
1 T butter or shortening
1½ t salt
1. In a big-ass bowl, combine 2½ c flour and
yeast. Set aside.
2. In a saucepan, heat milk, sugar, butter, and salt
until warm, stirring. Butter should almost melt.
Add to bowl.
3. Mix, stir in the rest of the flour with a spoon.
2. Turn dough into lightly floured surface. Knead in
any remaining flour to make smooth, elastic,
moderately stiff dough. 6-8 minutes total. Shape
dough into ball. Place in greased bowl, turning
once. Cover and leave in warm place to double in
size (45-60 minutes).
3. Punch dough down. Divide in half if using full
recipe. Cover and let rest 10 minutes. Lightly
grease 8"x4"x2" loaf pans.
4. Shape dough into loaves by patting into loaf shape.
5. Place in loaf pan. Cover + let rise until doubled
again (30-40 min).
6. Bake in 375°F oven about 40 minutes or until bread
sounds hollow when you tap the tops with your
fingers. (If necessary, cover with foil for the
last 10 minutes of baking to prevent overbrowning).
Remove from pans immediately. Cool.
Bread, Cheese
Source: Zachary
+ 1-2 c grated cheese
4. After punching down, roll flat and long. Sprinkle
generously with grated cheese. Roll up tightly like
a jelly roll, sealing the edges with your fingers.
===
07 - Burger, Grilled Portobello Mushroom
Marinade
¼ c balsamic vinegar
2 T olive oil
1 t dried basil
1 t oregano
1 T minced garlic
salt
pepper
Burger
4 portobello mushroom caps
4 slices provolone cheese
burger buns
tomato
avocado
1. Whisk together sauce.
2. Soak mushrooms at room temperature for 15 minutes,
turning twice.
3. Preheat to medium-high.
4. Brush with oil. Add mushrooms. Grill 5-8 minutes on
each side, brushing with marinade. Top with cheese
in last 2 minutes.
5. (Optional) Add other ingredients, burger buns.
===
08 - Burger, Ground Beef (Hamburger)
1 lb ground beef
½ onion
½ c cheese
1 t soy sauce
1 t worcestershire sauce
1 egg
1 T onion powder
1 clove garlic
1 T garlic powder
1 t dried parsley
1 t dried basil
1 t dried oregano
½ t dried rosemary
salt
pepper
1. Mix ingredients, make into thin patties with a divot
in the middle.
2. Grill, 5 minutes to a side.
3. Put on bread, add toppings.
===
09 - Cake, Blueberry tart
1 premade graham cracker crust
8 oz (1 package) cream cheese, soft(!)
½ c mashmallow creme
½ t lemon peel
3 c blueberries
¼ c grape jelly
1. Beat cream cheese until light.
2. Add marshmallow creme and lemon.
3. Put jelly on stove.
4. Fill crust with cream cheese mixture. Add
blueberries on top. Brush with melted jelly.
5. Serve chilled.
===
10 - Cake, Cream Cheese Frosting
¼ c butter (soft)
8 oz cream cheese (soft) = 1 package
4 c confectioner's sugar
2 t vanilla extract
Zak's tip: Let the cake cool before spreading
===
11 - Cake, Plum Tart Crumble
Prep time: ~2 hr (pitting plums)
2 c flour
1½ stick butter (12 T), cubed
1 egg yolk
1½ lb plums, pitted
¾ c brown sugar
1. Mix flour, butter, egg, and sugar with a fork.
2. Preheat oven to 400°F. In 9" pan, place crumb layer,
sprinkle remaining crumb.
3. Cook 45 minutes.
===
12 - Cake, Sacher Torte
Source: New Baking Book, p244
Glaze
4 oz semisweet or bittersweet chocolate, chopped
2 T butter
2 t corn syrup
½ c heavy cream
Cake
6 eggs
5 oz semisweet or bittersweet chocolate, chopped
½ c butter
1½ t vanilla
½ c sugar
¾ c flour
⅔ c apricot preserves
springform pan
1. Let egg whites stand at room temperature 30 minutes.
Grease + lightly flour springform pan. Set aside.
2. In a saucepan, melt chocolate and butter. Cool. Stir
egg yolk+vanilla into cooled chocolate mixture. Set
mixture aside.
3. Beat egg white with electric mixer on medium to high
until soft peaks form (tips curl). Add sugar
gradually, beating 4 min or until stiff peaks form
(tips stand straight).
4. Fold about 1 c of the egg white mixture into the
chocolate mixture. Fold the egg whites and chocolate
back to the remaining egg white mixture. Add ⅓ the
flour over the mixture. ("Sift + gently fold in").
Mix. Ditto other thirds. Spread butter into prepared
pan.
5. Bake in 350°F oven 35-40 minutes or until a wooden
toothpick inserted near center comes out clean.
Let cool completely. Remove spring form.
6. In a saucepan, heat preserves until melted. Press
through sieve if there are chunks. Cool slightly.
Cut cake horizontally into 2 even layers using
toothpicks as markers. Set top aside. Add apricot
preserves over top. Replace top layer. Spoon
chocolate glaze over torte. Spread over sides if
possible. Let cool 1 hr at room temperature.
===
13 - Candy, Caramel
(1 t salt, optional)
2 c sugar
1 t vanilla (or 1 bean)
1½ c corn syrup
2 c heavy cream
1 c butter
1. Combine sugar, corn syrup, 1 c cream, butter in
saucepan.
2. Bring to a boil, stirring often. Add cream.
3. Heat without stirring to 242F (116C). You can test
syrup in cold water (pliable but not stiff).
4. Remove from heat and add vanilla and optionally
salt.
5. Put in buttered pan, refrigerate.
===
14 - Candy, Fudge
3 c chocolate chips
1 can sweetened condensed milk
¼ c butter
1. Put ingredients in bowl. Microwave until melted (7
minutes). Stir.
2. Pour into 8"x8" pan, refrigerate until set.
===
15 - Chicken Cordon Bleu
Time: 70 min
Makes: 5 servings (5 chicken breasts)
4-5 chicken breast halves
thinly sliced ham
aged swiss cheese
Ziploc 1
½ c flour
Bowl 2
2 large eggs
1 T water
Ziploc 3
1½ c dry bread crumbs
½ t pepper
1 t salt
1. Mash chicken 3/8 in. thick, until it gives up and
is floppy.
2. Place 1 slice ham, 1 slice cheese on chicken.
3. Fold, trimming each packet with a knife.
4. Prepare ziplocs/bowls/plates of dips. Bread.
5. Prepare olive oil and butter mixture for frying,
brown butter.
6. Cook chicken on medium-high. 3-4 minutes to a side.
===
16 - Chicken, Baked
Dry rub
2 T brown sugar
1 t garlic powder
1 t onion powder
1 t cumin
1 t paprika
½ t salt
¼ t black pepper
¼ t cayenne pepper
Dish
dry rub
2 tbsp oil
1" pieces of chicken, or whole wings
1. Pre-heat oven to 400°F
2. Mix dry rub
3. Put wings in a bowl. Drizzle over oil.
4. Add rub, make sure they are coated.
4. Bake for 45-50 minutes.
Zak's tip: A metal tray is useful for adding the
rub and to avoid oil washing the juices off while
cooking.
Zak's tip: For an intense rub, leave out brown sugar.
===
17 - Chicken, Rosemary
Source: Mama
1.5 lb chicken
2 T olive oil
4 cloves garlic
3 T rosemary
1 lemon (zest)
grill seasoning OR salt, pepper
½ c wine OR chicken broth
1 lemon (juice)
1. Cut chicken into chunks. Toss with oil in baking
dish.
2. Preheat oven to 450°F.
3. Add garlic, rosemary, lemon zest, spices. Toss
chicken, cover dish, cook 20 minutes.
4. Add wine and lemon juice.
5. Leave uncovered in oven 5 min.
===
18 - Chickpeas, Falafel (real)
1. Soak chickpeas overnight
2. Dry
1 c soaked chickpeas, food processed
½ t salt
¼ t cumin
¼ t turmeric
½ t garlic powder
1 T wheat flour, chickpea flour, or corn starch
1. Mix thoroughly with fork.
2. In ¼ c olive oil, fry falafels.
3. Turn once, until crispy on both sides.
18 - Chickpeas, patties
cooked chickpeas
corn starch
garlic
onions
cumin seeds
curry
1. Mash chickpeas with a fork or food processor into
a paste.
2. Add ingredients, mix.
3. Fry as 1cm thick patties (very thin).
4. Sprinkle on extra garlic powder and optionally salt.
Zak's tip: These fall apart but everybody like them.
===
19 - Chickpeas, Roasted
Makes: 4 servings (2 c)
3 c chickpeas
olive oil
salt
pepper
(optional) other spices
1. Cook chickpeas. Pat dry. If from a can, rinse first.
2. Spread on a foil-lined pan. Coat in oil.
3. Cook at 400*F for 30 min. Shake every 10 min.
4. Cover in spices.
===
20 - Chili, Cincinnati
Makes: A lot
1 (6-oz) can of tomato paste
3 T cacao powder
5 c water
¼ t cinnamon
1 (2) t garlic powder
1 t cumin
¼ t allspice
¼ t ground cloves
¼ t red pepper flakes
⅛ t black pepper
¾ t salt
½ t sugar
2 T apple cider vinegar
1¼ lb lean ground beef
5 c water
1. Add water, tomato paste, chocolate. Stir with
whisk to combine.
2. Add spices.
3. Crumble in ground beef, stir with whisk.
4. Boil. Turn down to med-low. Cook uncovered 1-1½
hours.
How to eat. Combine
seared hot dog in a bun OR thin spaghetti
very finely grated cheese
tabasco sauce
(optional) raw onion, diced
(optional) beans, cooked
Zak's tip: (untested) You need 100% lean beef, the fat
otherwise absorbs the chili spices, leaving a boring
liquid and a fiery-hot fat layer congealed on top.
Cook the beef first, and skim the fat off the top.
Put the cooked beef through a food processor, and
return to the liquid.
Or if that's too hard, mix them or take a bit of both
when serving.
===
21 - Cookies, Hais
Source: A Miscellany, p101
Makes: ~40 Hais
1 ⅓ c bread crumbs
1 c pitted dates (1lb), cut up with scissors
¼ c almonds, ground in food processor
¼ c pistachios, ground in food processor
3 T melted butter or sesame oil
1. Mix everything (in food processor if available).
2. Roll into 1" balls, using extra water if necessary.
3. Let dry.
Zak's tip: These keep forever but they get stale--you
might want to halve it.
===
22 - Cookies, Honey Oat Cakes
12 oz rolled oats
8 oz butter
8 oz honey
pinch salt
1. Melt butter.
2. Add salt, honey, oats. Stir.
3. Spoon onto baking tray, press down.
4. Bake at 325°F for 30 min until golden brown.
5. Cool a few minutes, then split into squares. Serve
when cold.
Zak's tip: Find a new recipe, these ended up soupy.
===
23 - Cookies, Lemon Squares
Source: Sally's Baking Addiction.com
Makes: 24 (1"x2") bars
Prep 10 min / Cook 40 min
Crust
1 c butter = ½ lb = 2 sticks
½ c sugar
2 t vanilla
½ t salt
2 c flour
Filling
2 c sugar
6 T flour
6 eggs
1 c lemon juice (~4 lemons)
1. Preheat to 325°F/163°C. 9"x13" pan, parchment paper
with edges.
2. Mix crust, adding flour last. Press into pan.
3. Bake 18-20 minutes, until very lightly browned.
4. Pour filling. Bake 22-26 minutes. Cool 2 hours,
refrigerate.
Can be frozen 3-4 months. Keeps 1 week.
===
24 - Cookies, Peanut Butter
Source: New Baking Book p194
½ c butter, room temperature
½ c peanut butter
½ c granulated sugar
½ c packed brown sugar or ¼ c honey
½ t baking soda
½ t baking powder
1 egg
½ t vanilla
1¼ c flour
1. Mix butter and peanut butter thoroughly. Add sugar,
brown sugar, baking soda, baking powder. Beat in egg
and vanilla. Add flour.
2. Shape dough into 1" balls (about a spoonful).
Put on ungreased cookie sheets, then flatten twice
with a fork.
3. Bake at 375°F for 7 to 9 minutes.
===
25 - Cookies, Sugar
3 c flour
1 t baking soda
½ t baking powder
1½ c white sugar
1 egg
1 t vanilla extract
1 c butter
1. Preheat to 375°F.
2. Mix dry ingredients.
3. Cream together butter, sugar, egg, vanilla. Add dry
ingredients.
4. Bake 8-10 minutes on ungreased cookie sheet.
===
26 - Cookies, To Make an Excellent Cake
Source: A Miscellany, p102 (omitted yeast)
Cake
2 c flour
1½ sticks butter
2 c currant jelly
¼ t cloves
¼ t mace
½ t cinnamon
¼ t nutmeg
½ T sugar
2 T rum
Icing
2 t egg white
2 T sugar
1. Mix cake ingredients. Stir until smooth.
2. Bake at 350°F for 40 minutes.
3. Remove from pan and brush rum on top. Add icing.
Cut into bar cookies.
Zak's tip: This cake doesn't rise, it's cookie bars.
===
27 - Cookies, White Choc. Macadamia Nut Energy Balls
Source: Sammy (original tennislifemag.com)
2 c quick oats
½ c white chocolate chips, roughly chopped
⅔ c coconut flakes
½ c peanut butter
½ c honey
½ c macadamia nuts, chopped
1 t vanilla
1 T chia
1 T ground flaxseed
¼ t salt
1. Mix. Refrigerate 1 hour.
2. Roll into 30 balls.
3. Refrigerate for up to 1 week (or freeze).
===
28 - Croquette, Mushroom
Makes: 5 croquettes
Bechamel sauce
1 T butter
1 T flour
½ c milk
Croquettes
½ t worcestershire sauce
⅛ t curry powder
1 slightly beaten egg
2 T cracker crumbs
1 c chopped mushrooms
½ t salt
¼ t paprika
breading
1. Make Bechamel sauce, remove from heat.
2. Add other ingredients.
3. Chill. Form into 1"x1"x2½" pieces, roll in
flour, then egg, then bread crumbs. Let dry, repeat.
4. Fry croquettes.
===
29 - Caffeine Shots
Makes ~300ml, 10mg/mL (~2.5% by weight).
Safety note: Label clearly with a poison warning.
Safety note: Coloring is to stop people thinking it's
water, etc.
Safety note: Don't put it all in one container, this
is enough to kill you or send you to the hospital.
3 g caffeine, as powder
1 T sugar = 15g
1 t citric acid = 1.5g
300 ml water
1 green food coloring drop
3 yellow food color drops
Recommended dose: 50mg = 5mL per vial, about the same
as a can of soda.
===
30 - Drink, Coffee, Cold Brew
Source: Zachary, 2019-11-20. Based on recipes with
ground beans.
Makes: About 3 c
100 g whole roasted beans
1 quart jar
1. Put beans in jar
2. Fill with water
3. Wait 3 days
4. Filter beans out
Experimentation notes
- Tried grinding beans on 2 machines, tasted burnt.
- Ground coffee needs at least 3x less coffee,
it's much stronger.
- Haven't tried pre-ground coffee.
- Tried freeze distillation. Lost all coffee flavor.
- Tried evaporation. Lost all coffee flavor.
- Tried low-simmer boiling. 10x tastes burnt. 5x is
worth trying again.
- Measuring concentration by color worked best. pH
does not work.
===
31 - Drink, Coffee, Not-Turkish
For each cup of coffee
1 t sugar
1 turkish cups water, ~2.5 fl oz
1 t sugar
1 t coffee
1. Add water.
2. Bring to a boil.
3. Add coffee.
4. Add sugar.
5. Bring near a boil again.
6. Immediately take off heat.
Zak's tip: This is easy to burn.
===
32 - Drink, Cream Soda
Simple Syrup
Boil
1 c water
1 c sugar
Vanilla Syrup
Add
3 T vanilla
Cream Soda
Combine
1 oz vanilla syrup
1 oz cream
5 oz soda water
===
33 - Drink, Gypsy tea
Source: Sammy
2 oranges
3 lemons
13 cloves, whole
1 T ground allspice
½ cinnamon stick
3 T black tea
8 c boiling water
1¼ c sugar
1. Squeeze fruits + set aside juice.
2. Put rinds, spices, tea in pot.
3. Pour over boiling water. Steep 10 minutes. Strain.
4. Add fruit juice + sugar.
Serve hot or iced.
===
34 - Drink, Sekanjabin
Source: Miscellany, p132
2½ c water
4 c sugar
1 c wine vinegar (red wine is tasty)
mint
1. Dissolve sugar in water. Bring to a boil.
2. Add vinegar. Open a window. Simmer ½ hour.
3. Take off burner, add mint. Strain back out mint.
To drink, dilute to taste. Good hot or cold.
Zak's tip: This is okay to keep unrefrigerated and
sealed for months.
===
35 - Gloop, Congee
Keeps: 1 day only
75g jasmine rice
marinade in:
¼ t oil
¼ t salt
5 c water
1 T spring onion
saltines
(optional) 1 egg OR
(optional) 1 century egg, diced OR
(optional) 100g salt pork
that's 100g lean pork soaked in 1 t salt
1. Rinse jasmine rice until it is clear.
2. Marinade jasmine rice 15-30 min.
3. Boil water.
4. Add marinated rice, stir.
5. Boil 10-15 minutes, turn to low. Simmer 30-40
minutes until rice is mushy + soup is milky.
5. Add egg, pork. Simmer a few minutes on medium,
stirring.
6. Season with salt, pepper, onion. Crumble a saltine
into it.
Zak's tip: Freeze the rice to cook faster.
Zak's tip: You need to add at least one optional thing.
===
36 - Gloop, Milkmete
Source: A miscellany, p130
3 c milk
¾ c flour
4 egg yolks
4 T sugar
¼ t salt
1. Mix flour and milk thoroughly, removing lumps. Force
through strainer. Dissolve lumps that didn't go
through and repeat.
2. Bring to a low simmer on medium to medium-low heat
(~10 minutes). Simmer ~5 minutes, stirring.
constantly with a whisk.
3. Remove from heat, let cool ½ hour to 125°F. Beat
egg yolks with salt, add to pot and stir in
thoroughly with a whisk.
Heat about 10 minutes, bringing it to near a boil.
Add sugar and serve.
Zak's tip: This is disgusting.
===
37 - Ice Cream
Source: mama + dada
2 c half-and-half
¾ c sugar
1 t vanilla extract
road salt / ice cream salt
1 big and 1 small coffee can
1. Mix ingredients, put in small coffee can.
2. Surround with ice + road salt layers in outside can.
3. Roll it around for 15-30 minutes. Can pop in the
freezer at some point.
Dada's tip: Add chopped strawberries as mix starts
solidifying.
===
38 - Lamb, Sikbaj
Source: A Miscellany, p33
2 lb pork or lamb
Cut meat in ½" cubes. Bring to a boil with
3 c water
1 stick cinnamon bark
½ t salt
1 t coriander
Remove froth (try not to remove too many spices). After
20 minutes, add
2 leeks, chopped
5 carrots, chopped
6 small white onions, quartered
Boil 50 minutes. Add
¼ oz cilantro
½ t cinnamon
½ t pepper
1 t cumin
1 t salt
simmer ½ hour. Mix vinegar and honey, add and simmer
10 more minutes.
⅓ c wine vinegar
⅓ c honey
Cover, let sit 15 minutes on low heat.
20 split almonds
2 T raisins or currants
2 T figs
Serve.
Zak's tip: This is a super-sweet meat dish.
===
39 - Lamb, "Slow-cooked"
Source: Zachary, 2019-11-20
½ hr prep, 3 hr cook, 1 hr clean
2-3 lb lamb chops
5 potatoes, chopped
1 head garlic, peeled + chopped roughly
mushrooms or mushroom Better Than Bouillon
salt
pepper
rosemary
½ onion, yellow
4 c water
1. Cook in pressure cooker at "2" (10psi) for 3 hours.
Or, actually slow-cook, turning sometimes, for
at least 6 hours.
===
40 - Liver, Fried Chicken