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recipes.org

 
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     3. Gradually stir in the flour so that no lumps form, then mix in the milk, continuing to cook and stir until thickened.
     4. Crumble the bacon into the gravy and season with salt and pepper before serving.
 
-** Classic Pancakes
+** Pancakes
   source: https://www.bettycrocker.com/recipes/classic-pancakes/77a89da1-fd56-494b-874a-55f9195c1413, servings: 9, prep-time: 15 minutes, ready-in: 15 minutes
 *** Ingredients
 
     4. Remove pancake from oven, cut into wedges
 
 
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 ** Eggs Benedict
   source: https://www.allrecipes.com/recipe/17205/eggs-benedict/, servings: 4, prep-time: 25 mins, cook-time: 5 mins
 
 
 
 
-** COMMENT English Muffins
-  source: https://www.kingarthurbaking.com/recipes/english-muffins-recipe, servings: 16 large (3" to 3 1/2") English muffins, prep-time: 25 minutes, cook-time: 30 minutes, ready-in: 2 hours, 20 minutes
-
-*** Ingredients
-
-    - 1 3/4 cups (397g) lukewarm milk
-    - 3 tablespoons (43g) softened butter
-    - 1 1/4 to 1 1/2 teaspoons salt to taste
-    - 2 tablespoons (25g) sugar
-    - 1 large egg lightly beaten
-    - 4 1/2 cups (539g) Unbleached Bread Flour
-    - 2 teaspoons Instant Yeast
-    - Semolina Flour or farina for sprinkling the griddle or pan
-
-*** COMMENT Directions
-
-    1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients (except the semolina or farina) in a mixing bowl, or the bucket of your bread machine., This is a very soft dough, so you'll need to treat it a bit differently than most yeast doughs.
-    3. If you have a stand mixer, beat the dough using the flat beater paddle until it starts coming away from the sides of the bowl, and is satin-smooth and shiny; this will take about 5 minutes at medium-high speed. When you lift up the beater, the dough will be very stretchy. If you have a bread machine, simply use the dough cycle.,
-    4. Scrape the dough into a rough ball, and cover the bowl. Let the dough rise until it's nice and puffy; this will take 1 to 2 hours or so.,
-    5. Prepare your griddle(s). Using two griddles allows you to cook all the muffins at once; but since you probably don't have two griddles, you'll need to cook the muffins in shifts. Whatever you use — an electric griddle, stovetop griddle, frying pan, electric frying pan — sprinkle it heavily with semolina or farina. If you're using a griddle or frying pan that's not well-seasoned (or non-stick), spray it with non-stick vegetable oil spray first, before adding the semolina or farina.,
-    6. Gently deflate the dough, and divide it into 16 pieces. Shape each piece into a smooth ball, then flatten the balls until they're about 3" to 3 1/2" in diameter., The easiest way to handle and cook these muffins is to lay them right onto the cold surface you'll be frying them on. That way, you don't have to move them once they're risen; and they won't mind cooking very slowly as you fire the griddle up to its desired heat. If you don't have enough griddle space to do this, sprinkle a baking sheet heavily with semolina or farina, and place the muffins on the sheet; they can be fairly close together. Either way, sprinkle the tops of the muffins with additional semolina or farina.,
-    7. Cover the muffins (a piece of parchment works well), and let them rest for 20 minutes. They won't rise like crazy, but will puff a bit.,
-    8. Cook the muffins over low heat for 7 to 15 minutes per side, until their crust is golden brown, and their interior is cooked through. When done, the center of a muffin should register about 200°F on an instant-read thermometer. If you find the muffins have browned before they're cooked all the way through, no worries; simply pop them into a preheated 350°F oven for about 10 minutes or so, or until they're thoroughly cooked.,
-    9. Remove the muffins from the griddle (or oven), and let them cool thoroughly before enjoying. Remember: use a fork to split, not a knife to cut. Fork-split muffins will have wonderful nooks and crannies; knife-cut ones won't.
-
-*** Directions
-
-    1. Combine all ingredients except semolina/farnia in mixing bowl, or bread machine.
-    2. Beat dough until it seperates from the sides of the bowl, it should take around 5 minutes.
-    3. Form a ball with the dough and cover, let rise for 1-2 hours.
-    4. Prepare griddle by sprinkling with semolina/farnia, add oil if needed.
-    5. Gently deflate dough and divide into 16 pieces. Form into smooth balls and flatten to 3-3.5 in diameter. Place directly onto griddle, or onto a baking sheet covered with semolina/farnia.
-    6. Cover and let rise for 20 minutes.
-    7. Cook over low heat 7-15 minutes per side, until crust is golden brown and interior is cooked. They should be ~200F
-    8. Remove from oven and cool, split them with a fork.
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 * Canning
 ** COMMENT Apple Pectin
   source: https://www.escoffier.edu/blog/recipes/how-to-make-fruit-pectin/, servings: 1 1/2 cups, time:     24 hours (60 minutes active cooking)
     8. Process jars in a boiling hot water bath for 10 minutes.
     9. Remove and let cool overnight.
 
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 ** Homemade Ketchup
   source: https://www.simplycanning.com/homemade-ketchup/
 
    9. Add the strained peppers and garlic to the reduced vinegar and continue cooking until the peppers and garlic are completely soft, cooked through.
    10. Blend the cooked sauce in a food processor. Careful! This sauce is hot in more ways than one.
    11. Return the blended Sriracha to the sauce pan and keep it at a low simmer while canning it.
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 ** Jalapeño Jelly
   source: https://www.allrecipes.com/recipe/47520/jalapeno-jelly/, servings: 32, prep-time: 20 mins, cook-time: 45 mins
 
      4. Line the prepared pie crust with remaining 3 cups berries. Pour berry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest.
 
 
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 ** Boston Cream Doughnuts
   source: https://cooking.nytimes.com/recipes/1017066-boston-cr, servings: 12-20 Doughnuts, ready-in: About 3 hours, mostly unattended
 
     8. For cream filling, combine 2/3 cup sugar, 2 tablespoons flour, 2 tablespoons cornstarch and a pinch of salt in a small saucepan. Over medium heat, whisk in 2 eggs and 2 cups cream. Continue cooking, whisking almost constantly, until the mixture just begins to boil and thickens, about 10 minutes. Adjust the heat so the mixture bubbles gently; cook until it coats the back of a spoon (when you draw your finger through this coating, the resulting line should hold its shape). Stir in 2 tablespoons softened unsalted butter and 2 teaspoons vanilla. Strain through a fine-mesh sieve, and cool to room temperature before using.
     9. Fill doughnuts with pastry bag. You can make a cavity inside using a chopstick.
 
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 ** Butter Flaky Pie Crust
   source: https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/
 # , servings: 8, prep-time: 15 mins, ready-in: 4 hrs 15 mins
     4. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
     5. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
 
-
 ** Jam Filled Butter Cookies
    source: https://www.allrecipes.com/recipe/25100/jam-filled-butter-cookies/
 
      3. Oil fingers and pinch off dough in 1 inch pieces. Roll into a ball and place on a lightly greased cookie sheet, 1 inch apart, flatten top slightly. Bake for 8 minutes. Dip cookies in Icing while warm.
      4. To Make Icing: Blend in 1 teaspoon anise extract and enough hot water to 1 cup confectioner's sugar to form a smooth icing.
 
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 ** Lemon Custard Filling
   source: https://www.allrecipes.com/recipe/25622/lemon-custard-filling/, servings: 12, prep-time: 20 mins, cook-time: 20 mins
 
     6. To make sauce, get a large bowel and add 3 tbsp of brown sugar, 2 tbsp of liquid honey, 2.5 tbsp of soy sauce, 2.5 tbsp of ketchup, 3 tbsp of water, 1 tbsp of vinegar.
 
 
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 ** Spam Fried Rice
 source: yungmysterymane
 *** COMMENT IMPORTANT: A cup of cooked rice is VERY different from a cup of uncooked rice.
 
 *** Directions:
 
-    1. Fry spam in a pan until crip but not burned. Remove from pan and set on a cutting board
+    1. Fry spam in a pan until crip but not burned.
     2. Cut spam into small cubes and set aside.
     3. Put teaspoon of butter in pan and set to medium heat. Scramble egg and add black pepper, salt, red pepper, and parsley. Add to bowl with spam and cover with a paper towel.
     4. Add 3 tablespoons of rice grain oil to pan with minced garlic, salt, black pepper, parsley, and red pepper. Swirl in pan and cook garlic.
 
     1. Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.
 
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 ** Macaroni Salad
 source: bema
 
     1. Cook macaroni
     2. Mix in bowl and chil
 
-
 ** Onion Rings
 source: https://www.allrecipes.com/recipe/56236/best-ever-onion-rings/