Recipes - (L to Soup)
Loaf - Banana (Top)
1/2 C butter
1 C sugar
1 C mashed banana (3.5 per cup)
1 egg
1&1/2 C flour
1 tsp soda
1/4 tsp salt
Set oven to 325
Bowl #1 Mix melted butter and sugar
Bowl #2 Mash bananas and whisk with egg
Bowl #3 Mix dry ingredients
Add bowl #2 to #1
Add dry ingredients to wet
Bake at 325 for one hour (check at 50 mins)
Meatballs - Sweet and Sour (Top)
1 lb of ground beef
1 egg
1 onion, chopped
1 C dried bread crumbs
Salt and pepper to taste
1 C water
½ C cider vinegar
½ C ketchup
1 T cornstarch
1 C brown sugar
2 T soy sauce
In a large bowl, add 1st 5 ingredients
Roll into meatballs about 1 to 1 1/2 inches in size.
Saute the meatballs in medium frying pan until browned
In a separate bowl, mix water & next 5 ingredients.
Pour over the meatballs and allow the sauce to thicken.
Continue to heat until the sauce just starts to bubble
Meatloaf (Top)
4 C of ground beef (2 lbs)
2 eggs
Sprinkle of curry powder
1 tsp worchestershire sauce
1 tsp salt
1 onion chopped
1-2 celery stalks chopped
1 clover garlic, diced
1 C cracker crumbs
1 can of mushroom soup
Mix meat, eggs and spices
Mix in vegetables and crackers
Bake at 400 in a breadpan for 15 - 20 minutes
Drain grease
Add the mushroom soup to the top
Continue cooking for a total of 1.5 to 2 hours
Meatloaf - Turkey & Quinoa (Top)
¼ C quinoa & ½ C water
1 small onion
1 large garlic clove
1 20 oz package ground turkey
1 tsp tomato paste (or ketchup)
1 T hot pepper sauce
2 T Worchestershire sauce
1 egg
1.5 tsp salt
1 tsp pepper
2 T brown sugar
2 tsp Worchestershire sauce
Bring quinoa & water to a boil
Cover & cook on medium
Cook the onion for 5 minutes
Add the garlic for last few minutes
Remove onion from heat
Mix the following in a separate bowl:
All listed ingredients except for the last two.
Combine last 2 ingredients + 1 tsp water
Put on top of meatloaf.
Try not using water with sugar & W. sauce
Add if necessary.
Bake at 350 for at least 50 minutes (I used 60)
Mousse - Chocolate Mint (Top)
8 oz tofu
¾ C chocolate soya milk
2 mint tea bags
¾ C chocolate chips
¼ cup turbinado sugar
¼ tsp salt
1½ tsp vanilla
Heat the soya milk with tea bags.
Crumble in the tofu and heat for another 5 minutes
Remove the tea bags
Add the choco chips, sugar, salt, vanilla and blend in blender.
Pour into a bowl or individual bowls and chill
Use less milk & more tofu to ensure it sets
More milk will result in it being runny
​
Muffins - Cornmeal (Top)
1&1/2 C cornmeal
1/2 C whole wheat flour
2 tsp baking powder
1/4 tsp salt
1/2 C honey
1/2 molasses
1 egg, slightly beaten
1&1/4 C of milk
1/4 C butter
Pre-heat the oven to 400 degrees
Combine the first four ingredients
Add honey, molasses, egg, milk and butter
Stir just to moisten
Use 2 inch muffin tins
Fill to 2/3's full
Bake for 20 to 25 minutes
​
Muffins - Blueberry (Top)
1 C buttermilk
1/2 C melted butter
2 eggs, beaten
2.5 C white flour
1 C sugar
2.5 tsp baking powder
1/4 tsp salt
1.5 C fresh or frozen blueberries
​
Oven to 400
Grease muffin dish
Combine 1st 3 ingredients & blend - small bowl
Combine next 4 ingredients in large bowl
Make well & add first bowl
Stir until just moist
Fold in blueberries
Fill muffin dish 2/3's full
Bake 20 minutes or until pick comes out clean
​
​
Oyster Burgers (Top)
Oysters
Buns
Mayo
Lemon juice
Red onion
Tomato
Salt and pepper
​
Poach oysters in water & lemon juice
Add mayo to bun
Add the rest and enjoy
​
Pancakes - Helen's (Top)
3 T melted butter
1 tsp vanilla
1 egg
1&3/4 C milk
1&1/2 C flour
3 T sugar
1/4 tsp salt
3 tsp baking powder
Melt margerine and stir in vanilla, the egg and milk
Mix the dry ingredients
Add the dry ingredients to the wet
Let sit for a few minutes to allow the baking powder to work
​
Pancakes - Sour Cream (Top)
2 T butter
2 C all purpose flour
1\4 C granulated sugar
1 T baking powder
½ tsp salt
2 eggs
1&1/2 C milk
1 C sour cream (regular or light)
1 tsp vanilla
Butter for cooking pancakes
Melt butter
Mix next 4 dry ingredients
Make a well in bottom of the bowl
Whisk eggs, milk, sour cream, butter & vanilla.
Pour into dry ingredients – mix as little as possible
Fry in pan
​
Pie Pastry (using butter) (Top)
2.5 C flour
1 C salted butter
1 tsp sugar
8 T ice water
Cut butter into the flour
Add water and mix with a fork
Use lots of flour to cover counter and rolling pin
Refridgerate for 30 minutes if there is time
Roll out and flip pastry over to keep covered in flour
​
Peanut Butter (Top)
3 C of salted peanuts
1/3 C sunflower seed oil (or other)
5/6 tsp salt
Or
2 C of salted peanuts
1/4 C sunflower seed oil (or other)
½ tsp salt
If the peanuts are frozen, warm them up to room temp. +
Add the oil and salt, and blend in blender
The peanuts need to be warm to use this little oil
(Use peanuts in the jar. All else (bulk) are rancid)
​
Perogies (Top)
[Perogies]
1/2 tsp salt
2&1/2 C flour
1 egg
2 tsp oil
3/4 C warm water
[Potato & Cheese Filling]
1 T grated onion
2 T butter
2 C cold mashed potatoes
1/2 to 1 C grated cheese
salt & pepper
Add egg, oil and water to salt & flour
Knead briefly and divide into 2 parts
Let sit for 10 minutes
Roll the dough thin and cut out with a glass
Put cut out on palm & drop the filling on it
Fold and pinch the edges well
Put between 2 towels
Drop into boiling water for 3-4 minutes
Done when puffy
Can refridgerate and re-heat later.
[Play with filling contents]
​
Pesto Sauce (Top)
2 C firmly packed fresh basil
3/4 C grated parmesan cheese
3/4 C olive oil
Almonds - shaved, small hand full
4 cloves of garlic
Place all ingredients in a blender and process until fine.
Makes 1&1/2 cups and is 95 calories per tablespoon.
​
Pie - Flapper (Top)
PIE CRUST (graham wafer):
1&1/3 cups graham crumbs
1/4 cup granulated sugar
1/3 cup butter
FILLING:
2&1/2 cups milk
3 egg yolks
6 T sugar
1/3 cup cornstarch
Crust – Melt butter & combine ingredients.
Press evenly in pie plate
Bake for 8 minutes @ 375
Cool before filling
Makes 1 8 inch pie.
Filling – mix ingredients in a pan & stir until boiling
Cool slightly and then pour into the pie shell
​
Pie - Pumpkin Pie from Pat (Top)
1&1/2 C pumpkin
2 eggs beaten
1 C scalded milk
¼ C maple syrup
1/3 C brown sugar
½ tsp cinnamon
½ tsp nutmeg
½ tsp ginger
½ tsp salt
2 T flour
Pour into unbaked pie shell
Bake 10 minutes at 400 and 35-40 at 325
(Note: the pumpkin is right from the actual pumpkin)
[To scald milk, heat it to the point just before it begins to boil.]
[Be sure to use a pot that's much larger than the amount of milk ]
[This will prevent the milk from boiling over.]
[If the milk boils, use it anyway]
​
Pizza - Basic Pizza Dough (Top)
1 tsp active dry yeast
Pinch of sugar
2/3 C warm water
2 C flour
1/2 tsp salt
1/4 cup olive oil
Place the yeast, sugar and water in a bowl and mix to dissolve
Set aside for 5 min. or until foamy. Add the ¼ cup of olive oil.
Mix flour and salt thoroughly in a bowl
Pour oil and yeast mixture and fom a rough dough
Knead until soft and shiny (~5 min). Add flour if necessary.
Lightly oil a large bowl and roll dough around to cover with oil Cover bowl tightly in a warm place for 1&1/2 - 2 hours
It should double in volume
Knock down and knead briefly before using.
Variations:
1 – Add 1 tsp of dried herbs to the mixture.
2 – Add grated cheese to flour mixture.
3 – Replace the water with 2/3 C of warm tomato juice
4 – Replace half white flour with whole wheat & add some water
Toppings
1-Add tomato paste or sauce (ragu or seasoned sauces are better)
2- Add meat (back bacon, ham or sausage)
3- Add green onions, cooked white onion, mushrooms, tomatoes,
4- Peppers, artichoke hearts, pineapple chunks, feta, fresh basil.
5- Grated cheese. Mozarella is the best.
Cook at 375 for 20 plus minutes
Pizza - Cauliflower Crust (Top)
2.5 C of grated or ground cauliflower
1/2 tsp dry basil
1/2 tsp dried oregano
1/2 tsp garlic powder
1/4 C parmesan cheese
1/4 C mozzerella cheese
Salt
1 egg, slightly beaten
Toppings
Preheat the oven to 350
Cut and bake cauliflower pieces until tender
Make "rice" with food processor
If not dry cook on a baking sheet spread out
Mix ingredients and press on sprayed parchment
Set oven to 425
Cook for 15 minutes
Lay parchment + cookie sheet on top
Flip over onto top cookie sheet
Cook another 15 until crust is browned
Add toppings and bake for about 10 minutes
Finished when the cheese has melted
​
Meat Cooking Times (Top)
There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F.
Pizza - West Coast Pizza (Top)
2 medium flour tortillas
Vegetable cooking spray
Mozarella – 16 slices
2 C fresh tomato, chopped
¼ C green onions
1/4 C ripe green olives (or black)
Cracked pepper
(Add anything else)
​
Heat oven to 400. Spray both sides of the two tortillas
Bake 2-3 minutes per side until crisp and golden
Reduce oven to 350
Top each tortilla with half the toppings, the last being cheese
Sprinkle with pepper
Potatoes - Microwave Scalloped (Top)
3 T butter
3 T flour
Salt and pepper
1/2 tsp basil
2 C Milk
5-6 potatoes sliced
2 medium onions sliced
​
Melt the butter in the microwave & add seasonings
Gradually stir in milk
Microwave on high for 3 x 3 minutes, stirring each 3 min
Pour sauce into measuring cup
Alternately layer sliced potato and onions
Pour sauce over every layer
Microwave on high for 2 x 10 minutes
Let stand for 5 minutes. Sprinkle with paprika or parsley
​
Pork - Malaysian Pork Curry (Top)
2 T vegetable oil
½ C canned coconut milk
2 cloves garlic
1 T brown sugar
I small onion, finely chopped
1 T Thai fish sauce
3 thick, boneless pork chops
Juice of one lemon
1 can Malaysian curry gravy
Chopped cilantro
1 can Singapore curry gravy
Yam chunks & fresh green beans
Sub curry gravy w a cream soup &
1 tsp of curry powder
Add one can of mushrooms
Add one can (not half) of coconut milk
Soften onion and garlic in large pot
Broiler grill pork to seal it.
Add curries & coconut milk to the pot – almost boil.
Add sugar, sauce & lemon. Then add the meat.
Simmer for one hour until the meat is quite soft.
Microwave yam chunks and put in for another half hour
Add fresh beans at the same time
Cook brown rice at same time.
Serve over rice
Add sour cream to cool it down for sensitive types
​
Rhubarb - Stewed Rhubarb (Top)
3 C of chopped fresh rhubarb
1/2 C sugar
1 T water
​
In a saucepan, combine the rhubarb, sugar & water
Simmer over low to medium heat for 15 minutes or
until the sugar has dissolved and the rhubarb broken down
DRAFT Rice (Baked) (Top)
Rice – 1 C
Water 2.25 C
Salt - 1 tsp
Vinegar - 1 tsp
Butter - 1/4 C
​
Put the rice in a casserole dish
Put the other 4 ingredients in a pot
Heat the pot until boiling
Add the boiling ingredients into the rice
Mix and cook at 400 for 25 minutes
Don't use a lid on the casserole dish
Try reducing salt and butter
​
Rice Cooker (Top)
Jasmine Rice – 2 C rice and 3 C water
Basmatic Rice – 2 C rice and 3 C water
Sticky Rice – 2 C rice and 3 C water
- 1 C rice and 1.75 C water
Salad - Potato (Top)
6 C cubed red potatoes
3 sliced green onions
(or chopped white onion)
3-4 hard boiled eggs
Celery, sliced
3 T mayonnaise
1 tsp mustard (or dijon)
Vinegar
Cook potatoes on medium heat with skin on.
Cool and skin potatoes. Drizzle with vinegar & let them sit.
Cook and chop eggs. Chop onion and celery
Add all to a large bowl and mix with mayo.
Chill if there is time.
(*Note - don't leave potatoes in water too long!)
Salad Dressing - Nicola's (Top)
5 parts olive oil
1 part indivita yeast
2 parts soya sauce or tamari
2 parts basmati (dark vinegar)
​
Salad Dressing - Wendy’s (Top)
1/3 C of flax oil
1/3 C of olive oil
1/3 C of balsamic vinegar
2 T maple syrup
1-2 T basil
½ tsp dry mustard
2 cloves of garlic crushed
1 pinch of vegee salt
Shake in a jar
Salmon Pate (Top)
1 7.5 oz tin sockey salmon
1-8 oz package cream cheese
1 small onion
½ tsp dry dillweed
1 T mayonnaise
Drain and de-bone the salmon. Soften the cream cheese.
Finely chop onion
Mix all ingredients - use blender to make a dip
Or shape into a ball
Sprinkle with ½ C of chopped pecans & fresh chopped parsley
Serve either way with crackers
Sauce - Sweet and Sour (Top)
1 T cornstarch
1/4 C water
1/2 Cider Vinegar (start w 1/4 C)
1/2 C light brown sugar
1 T soy sauce
​
Put in pot and whisk at medium heat
Continues to thicken as it cools
​
Sauce - White Cream Sauce (Top)
2 T butter
2 T white flour
1/4 tsp salt
Dash of pepper
1 C milk (or half & half)
​
Melt the butter over low heat
Whisk the flour into the butter
Add the salt and pepper
Cooking over low heat stirring for 2 minutes
Cook until thick and bubbly
Slightly turn up heat
Stir continuously
​
Scalloped Potatoes (Classic) (Top)
¼ C butter
3 cloves of garlic, minced
¼ C all purpose flour
1 small onion, sliced
½ tsp pepper
2.5 C milk
6 peeled & sliced yukon gold potatoes
Thyme to taste
¾ tsp salt
Melt butter & cook garlic for one minute.
Add next 4 ingredients and stir for one minute.
Whisk in milk and stir until thickened.
Layer 1/3 potatoes & then onions, repeat for 3 layers.
Pour sauce over top. Use knife to let sauce move between layers.
Bake at 350 for 1 hour. Uncover & bake for 30 mins to brown.
Let stand for 3 minutes before serving
​
Scones - English Scones (Top)
2 C flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 T sugar
1/3 C butter
1/2 C raisins
3/4 C sour milk
Pre-heat oven to 425
Sift dry ingredients into a large bowl
Cut butter in until it is the size of peas
Add raisins, fruit etc. Add milk.
Stir until moist. Knead 4 times.
Mound it and make 3 complete scores
Or roll it out & use a cutter
Cook about 30 minutes, cover at 15 to 20.
Sour milk=1 T vinegar + 1 C milk. Let stand for 5 min
(Replace 1/2 C flour with whole wheat or rolled oats)
​
Seafood Casserole (Top)
1/2 lb each of shrimp, scallops & crab
1 or 2 onions, chopped
7 T butter
10 T sherry
1/2 tsp salt
1/4 tsp pepper
3 T flour
1&1/2 C milk
bread crumbs and parmesan
1 red and green pepper
2 carrots, chopped
brocolli chopped
Pre-cook carrots and brocolli
Saute seafood & veggees in 4 t of butter
Sprinkle with 6 T of sherry, salt and pepper
Melt 3 T butter and add flour to make a paste (sep pan)
Add milk and 4 T sherry; stir until smooth
Combine the sauce & mixture. Place in a casserole dish
Top with bread crumbs and parmesan
Bake at 400 for 30 minutes
​
Shrimp Svetlichney (Top)
A couple cups of shrimp
Red onion chopped
Fresh garlic
Grated carrot
Buckwheat
​
Cook the vegees in butter
Add the shrimp and fry until mildly browned
Separately cook buckwheat
Mix with the shrimp and vegees
Salt and pepper to taste
(high protein meal)
​
Soup - Basic Vegetable (Top)
Large can of tomatoes
Corn – niblets or frozen
Zucchini
Onion – green and white
Fresh green beans
Pearl barley
Use stock or add some salt to water as the base
Add all ingredients, salt and pepper to taste
Simmer for a few hours
​
Scones - English (Top)
2 C flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 T sugar
1/3 C butter
1/2 C raisins
3/4 C sour milk
Pre-heat oven to 425
Sift dry ingredients into a large bowl
Cut butter in until it is the size of peas
Add raisins, fruit etc. Add milk.
Stir until moist. Knead 4 times.
Either mound it and make 3 complete scores or roll out & use cutter
Cook about 30 minutes, cover at 15 to 20.
Sour milk=1 T vinegar + 1 C milk. Let stand for 5 minutes.
(Can replace 1/2 C flour with whole wheat flour or rolled oats)
​
Soup - Black Bean (Green Cuisine) (Top)
4&1/2 C water
1 C black beans
2 C diced onions
1/4 C sliced carrots
1 sliced celery stalk
2 C cubed butternut squash
1 clover garlic
1&1/2 T minced ginger
1&1/2 T tomato sauce/paste
1/2 tsp cajun seasoning (I put alot more)
1/8 tsp cumin
1/4 tsp curry paste
2 sprigs cilantro
1 stem of chopped green onion
Simmer beans in water for 1&1/2 hours
Add vegetables and cook for 40 minutes more
Great with cornbread
Soup - Blender Cream of Potato (Top)
2 C potatoes, cubed
1 small onion, sliced
1+ carrots
1 C cauliflower (optional)
Water to cover vegetables
¼ C milk
Salt, pepper and other spices to taste
Cook veggees in a pot just covered with water until tender
Set aside 1 cup of cooked vegetables
Blend veggees & water on high for 2 minutes (turn up slowly)
Reduce speed to #2, pour in cup of veggees, blend for 5 seconds (only!)
Serve with bread, salt, pepper, yogurt & shredded cheese
Make with a variety of veggees but keep the potatoes
​
Soup - Blender Cream of Tomato (Top)
5 T butter
½ C chopped onions
4 T flour
4 C milk
½ bay leaf
1&1/2 tsp sugar
1&1/2 tsp salt
½ tsp baking soda
3 C canned tomatoes-1 large can
Melt butter in soup pot. Add onions and cook until soft.
Sprinkle on the flour and cook for 1 to 2 minutes
​
Pie Filling - Blackberry (Top)
5-6 cups of fresh blackberries (pat dry if frozen)
1 cup sugar
1 tsp lemon zest
1 tsp lemon juice
1/2 tsp ground cinnamon
1/4 tsp almond extract (its very concentrated)
4 - 6 T of corn starch or flour
​
Mix all together and let stand for 30 minutes
​
Pie - Apple Streusel w Wafer Crust (Top)
[Prep apples, crust & then while cooking crust, prep topping]
Apple Filling
2.5 C peeled apple slices, 1/2 inch in size
3 T sugar
1 tsp cinnamon
1 T flour
2 T lemon juice
2 T butter, cubed
​
Peel apples, cut into 1/2 inch pieces
Mix everything together
Add to completed crust
Should be piled high in the middle (will cook down)
Add streusel, make sure it covers pie crust on the edges
Place pie plate on a cookie sheet
Bake at 350 for 55 to 65 minutes
Allow to cool after cooking
​
Crust - Graham Wafer Cracker​
2 C graham wafer crumbs
7 T butter
2 T sugar
1 whole egg
​
Oven to 350 and oil the pie plate
Mix wager crumbs with sugar
Add the butter and mix
Add to pie plate. Tamp down with a glass
Put in freezer for 10 minutes to firm it up
Mix egg & coat pie bottom - not too much
Bake for 10 to 15 minutes
Now ready for the filling and topping
​
Streusel topping
1/2 C sugar
1/2 C flour
1 T ground cinnamon (I use less)
4 T of butter - cold and cubed
​
Mix the first 3 ingredients together
Add butter & mix with hands
(Note - I use salted butter for all 3 parts and don't add salt)
​​
​
​