M-x recipes

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Table of Contents

1 Breakfast

1.1 Angel Biscuits

source: postcard, servings: 30-35 biscuits, prep-time: 10 mins, cook-time: 16-18 mins

1.1.1 Ingredients

  • 5 cups all purpose flour
  • 3T sugar
  • 1t salt
  • 1t baking soda
  • 3t baking powder
  • 2 packs active yeast
  • 1/2 cup warm water
  • 3/4 cup butter
  • 2 cups buttermilk

1.1.2 Directions

  1. Preheat oven to 375F.
  2. Mix dry ingredients together.
  3. Cut in shortening with pastry blender.
  4. Add buttermilk
  5. Dissolve yeast in warm water in smaller bowl, then add to flour mixture.
  6. Blend together and knead on floured surface.
  7. Roll out dough to 3/4" thickness, cut biscuits and put on baking sheet
  8. Bake 16-18 minutes until golden on top with cooked centers.

1.2 Bacon Gravy

source: https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/, servings: 5, prep-time: 10 mins, cook-time: 15 mins

1.2.1 Ingredients

  • 4 thick slices bacon
  • 1 cup milk, or as needed
  • 1/4 cup all-purpose flour
  • salt and pepper to taste

1.2.2 Directions

  1. Cook the bacon in a deep skillet over medium heat until crisp, about 10 minutes.
  2. Remove bacon to a paper towel lined plate and keep the grease in the pan.
  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.

1.3 Pancakes

source: https://www.bettycrocker.com/recipes/classic-pancakes/77a89da1-fd56-494b-874a-55f9195c1413, servings: 9, prep-time: 15 minutes, ready-in: 15 minutes

1.3.1 Ingredients

  • 1 egg
  • 1 cup all-purpose flour or whole wheat flour
  • 1 tablespoon sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 2 tablespoons vegetable oil or melted butter

1.3.2 Directions

  1. Beat egg with whisk until fluffy. Stir in remaining ingredients until batter is slightly lumpy.
  2. Heat pan over medium-high heat, melt butter once warm.
  3. Pour batter in and cook until bubbly on top and dry on the edges before flipping. Cook other side until golden brown.

1.4 Crepes

source: https://www.bettycrocker.com/recipes/crepes/d1a32347-ba88-4ddf-998b-d6f9e4dd74c3, servings: 12, prep-time: 10 minutes, ready-in: 35 minutes

1.4.1 Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups milk
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla
  • 2 eggs

1.4.2 Directions

  1. Mix flour, sugar, baking powder, and salt in bowl. Stir in milk, 2 tablespoons butter, vanilla, and eggs. Beat with whisk until smooth.
  2. Butter pan and heat until bubbly. Pour on enough batter to lightly cover the bottom, and cook until light brown before carefully flipping.

1.5 Dutch Baby

source: https://cooking.nytimes.com/recipes/6648-dutch-baby, ready-in: 40 minutes

1.5.1 Ingredients

  • 3 eggs
  • 1/2 cup flour
  • 1/2 cup milk
  • 1 tablespoon sugar
  • Pinch of nutmeg
  • 4 tablespoons unsalted butter
  • Syrup, preserves, confectioners' sugar or cinnamon sugar

1.5.2 Directions

  1. Preheat oven to 425 degrees.
  2. Whisk eggs, flour, milk, sugar and nutmeg until smooth.
  3. Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted, add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
  4. Remove pancake from oven, cut into wedges

1.6 Eggs Benedict

source: https://www.allrecipes.com/recipe/17205/eggs-benedict/, servings: 4, prep-time: 25 mins, cook-time: 5 mins

1.6.1 Ingredients

  • 4 egg yolks
  • 3 1/2 tablespoons lemon juice
  • 1 pinch ground white pepper
  • 1/2 teaspoon Worcestershire sauce
  • 1 tablespoon water
  • 1 cup butter, melted
  • 1/4 teaspoon salt
  • 8 eggs
  • 1 teaspoon distilled white vinegar
  • 8 strips Canadian-style bacon
  • 4 English muffins, split
  • 2 tablespoons butter, softened

1.6.2 Directions

  1. Fill double boiler part way with water and bring to a gentle simmer. In top of double boiler, whisk together egg yolks, lemon juice, pepper, Worcestershire sauce, and 1 tablespoon water.
  2. Slowly add melted butter to sauce while whisking constantly. Add more water if it starts to get too thick. Once butter is incorporated, whisk in salt and remove from heat. Cover to keep warm.
  3. Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer and add vinegar. Swirl the water to form a vortex, and crack eggs into the water carefully. Cook eggs until the whites are solid with a soft yolk, then remove and set on a plate.
  4. Cook bacon in a pan and toast english muffins.
  5. Spread butter on muffins, add bacon, egg, and sauce.

2 Canning

2.1 Coffee Jelly

source: https://www.foodiewithfamily.com/coffee-jelly/, servings: 5-6 8oz jars

2.1.1 Ingredients

  • 4 cups VERY strongly brewed coffee preferably a darker roast
  • 1/4 cup lemon juice
  • 5 1/2 cups granulated sugar
  • 1 1/3 cups Dutch gel pectin
  • 5 to 6 jelly jars with new two-piece lids. 8 ounce

2.1.2 Directions

  1. Stir coffee and lemon juice together and boil at high heat.
  2. Mix sugar and pectin in another bowl.
  3. Whisk in sugar and pectin, bring to a rolling boil for 1 minute.
  4. Ladle into sterilized jars and boil for 10 minutes.

2.2 Dill Pickles

source: https://www.tasteofhome.com/recipes/grandma-s-dill-pickles/, servings: 9 quarts., prep-time: 50 minutes, cook-time: 15 minutes, ready-in: 1 hour, 5 minutes

2.2.1 Ingredients

  • 11 cups water
  • 5 cups white vinegar
  • 1 cup canning salt
  • 12 pounds pickling cucumbers, quartered or halved lengthwise
  • 9 dill sprigs or heads
  • 18 garlic cloves
  • 18 dried hot chilies

2.2.2 Directions

  1. In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes.
  2. Pack cucumbers into nine hot quart jars within 1/2 in. of top.
  3. Place one dill head, two garlic cloves and two peppers in each jar.
  4. Carefully ladle hot mixture into jars, leaving 1/2-in. headspace.
  5. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  6. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

2.3 Habanero Jam

source: https://www.chilipeppermadness.com/chili-pepper-recipes/jellies/habanero-pepper-jam/

2.3.1 Ingredients

  • 1/2 pound habanero peppers chopped
  • 4 cups granulated sugar
  • 1 1/4 cups cider vinegar
  • 1/4 cup lemon juice
  • 1 teaspoon salt
  • 3 ounces liquid fruit pectin
  • 4 drops food coloring if preferred

2.3.2 Directions

  1. Add the habanero peppers to a food processor and pulse them until they are very finely chopped. Do not overdo it or you’ll wind up with a puree.
  2. Scoop out the peppers and add to a large pan.
  3. Add sugar, vinegar, lemon juice, and salt.
  4. Bring to a boil then reduce heat to low and simmer for about 10 minutes.
  5. Return heat to high and bring mixture to a rolling boil. Stir in pectin and boil for 1 minute, stirring constantly. Remove from heat.
  6. If using food coloring, add it now and stir.
  7. Ladle jam into sterilized jars and cover.
  8. Process jars in a boiling hot water bath for 10 minutes.
  9. Remove and let cool overnight.

2.4 Homemade Ketchup

source: https://www.simplycanning.com/homemade-ketchup/

2.4.1 Ingredients

  • 4 quarts tomato puree or chopped tomatoes 
  • 1 cup chopped onion 
  • 1/2 cup chopped sweet pepper, or jalapeños for spicy ketchup
  • 1 1/2 cups vinegar 
  • 1 Tbsp. canning salt 
  • 1/4 tsp. ground allspice 
  • 1 stick cinnamon 
  • 3/4 cup sugar 

2.4.2 Directions

  1. Prepare jars and start heating boiling water bath.
  2. Blend tomatoes, onions, and peppers and add to large pot.
  3. Heat to a boil until thickened.
  4. Add vinegar, salt, sugar, and other seasonings.
  5. Cook again and thicken.
  6. Pour into sterile jars, leaving 1/4" headspace.
  7. Clean rims and steal with lids, boil in canner for 10 minutes.

2.5 Homemade Sriracha

source: https://freshbitesdaily.com/sriracha/

2.5.1 Ingredients

  • 1 pound peppers (Choose carefully for color and heat.)
  • 2 heads of garlic
  • 2 1/2 cups distilled white vinegar
  • 2 tablespoons sugar or honey
  • 1 tablespoon sea salt

2.5.2 Directions

  1. Wash the peppers and spread them out to dry.
  2. Cut off the pepper tops and discard.
  3. Slice the peppers in half. Remove and discard the seeds and membranes.
  4. Peel and mince the garlic cloves.
  5. Pour the vinegar, sugar and salt into a non-reactive container. I used a glass gallon jar for this. Mix until the sugar and salt have dissolved into the vinegar.
  6. Add th peppers and garlic to the vinegar mix. Cover and refrigerate overnight.
  7. This next day strain the garlic and chilis from the vinegar. Strain the vinegar into a large saucepan.
  8. Cook the vinegar until it is reduced by half.
  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.

2.6 Jalapeño Jam

source: https://www.allrecipes.com/recipe/47520/jalapeno-jelly/, servings: 32, prep-time: 20 mins, cook-time: 45 mins

2.6.1 Ingredients

  • 1 large green bell pepper
  • 12 jalapeño peppers
  • 1- 1/2 cups apple cider vinegar
  • 1 pinch salt
  • 4- 1/4 cups granulated sugar
  • 4 ounces liquid pectin
  • 4 jalapeño peppers, seeded and finely chopped

2.6.2 Directions

  1. Blend peppers together until finely chopped. Add vinegar to help blending.
  2. Stir peppers in large saucepan with cider vinegar. Bring to a boil and simmer for 15-20 minutes.
  3. Add sugar and bring to a rolling boil. Stir in pectin and boil for 1 minute.
  4. Ladle into sterile jars and boil for 10 minutes.

2.7 Pickled Jalapeño Peppers

source: https://vanillaandbean.com/pickled-jalapeno-peppers/, servings: 3x 16oz jars, prep-time: 20 minutes, cook-time: 15 minutes

2.7.1 Ingredients

  • 1 1/2 lbs (675g) Jalapeño Peppers
  • 2 C (530g) Water
  • 2 C (515g) Distilled White Vinegar
  • 2 Tbs Fine Sea Salt
  • 2 Tbs Cane Sugar
  • 2 Fat Cloves of Garlic minced

2.7.2 Directions

  1. Sterilize three 16oz jars and lids in a boiling water bath.
  2. Wash peppers and cut into rings.
  3. Bring vinegar, water, salt, and sugar to a boil. Add peppers and garlic to vinegar water, then stir and remove from heat. Allow peppers to sit in the brine for 15 mintues. They will turn a duller shade of green.
  4. Pack peppers into jars fairly tight and pour brine over them. Leave 1/2" headroom over peppers.
  5. To seal jars:
    1. Bring large pot to a boil, there should be enough water to cover top of jars with an inch of water.
    2. Lid peppers and gently tighten rings on jars.
    3. Boil jars for 10 minutes.
    4. Dry off jars and set aside to cool.
  6. If not sealing, just put in the refrigerator, and they will be ready in 24 hours. They will stay good for several months.

2.8 Strawberry Jalapeño Jam

source: https://www.food.com/recipe/strawberry-jalapeno-jam-474371, servings: 8 half pints approx, prep-time: 40 minutes, cook-time: 20 minutes, ready-in: 1 hour

2.8.1 Ingredients

  • 4 cups crushed strawberries (discard stems and leaves), or 4 cups blended pears for pear jalapeño jam
  • 1 cup jalapeño pepper (processed in food processer)
  • 1/4 cup lemon juice
  • 1 (1 3/4 ounce) package powdered fruit pectin
  • 7 cups granulated sugar (yes this is the right amount…it's jelly!)

2.8.2 Directions

  1. Sterilize 8 half pint canning jars.
  2. Place crushed strawberries, processed jalapenos, lemon juice, and pectin in a large pot.
  3. Stir in sugar while stirring over heat. Bring to a rolling boil and keep for 1 minute before removing from heat.
  4. Fill jars with jam and process in hot water bath.

3 Desserts

3.1 Berry Pie

source: https://www.allrecipes.com/recipe/233072/summer-fresh-raspberry-pie/, servings: 1 pie, prep-time: 20 mins, cook-time: 10 mins, ready-in: 1hr 30 mins

3.1.1 Ingredients

  • 1/2 cup water
  • 4 cups fresh berries, divided
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 1/2cup white sugar
  • 1 tablespoon lemon juice
  • 1 (9 inch) baked pie crust
  • 1 cup whipped cream for garnish
  • 1 teaspoon lemon zest for garnish

3.1.2 Directions

  1. Heat 1 cup berries and 1/2 cup water in a saucepan over medium heat; cook and stir until berries soften, about 5 minutes.
  2. Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries; add sugar.
  3. Heat berry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Allow berry sauce to cool to room temperature.
  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.

3.2 Boston Cream Doughnuts

source: https://cooking.nytimes.com/recipes/1017066-boston-cr, servings: 12-20 Doughnuts, ready-in: About 3 hours, mostly unattended

3.2.1 Ingredients

  • 1 1/2 cups milk
  • 2 1/2 teaspoons active dry yeast
  • 2 eggs
  • 8 tablespoons (1 stick) butter
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 4 1/2 cups flour
  • 2 quarts neutral oil

3.2.2 Directions

  1. Warm milk to ~90F, combine with yeast and sugar in a bowl. Stir and let sit until foamy.
  2. Beat eggs, butter, and salt into yeast mixture. Slowly add flour and beat with dough hook. Once the dough forms a ball, knead on a floured surface. Transfer to a greased bowl, cover and let rise for 1 hour.
  3. Roll dough to 1/2 inch on a floured surface. Cut to shape with a glass. Knead scraps together and repeat.
  4. Transfer to floured baking sheets and cover to rise, leave room between them. If the kitchen isn't warm enough, warm oven slightly to rise for another 45 minutes.
  5. Start heating oil to 375F 15 minutes before rising finishes. Prepare cooling rack or paper towels.
  6. Add doughnuts to oil in batches. Cook until golden and remove to rack.
  7. For cream filling
    1. combine 2/3 cup sugar, 2 tablespoons flour, 2 tablespoons cornstarch and a pinch of salt in a small saucepan.
    2. 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).
    3. Stir in 2 tablespoons softened unsalted butter and 2 teaspoons vanilla. Strain through a fine-mesh sieve, and cool to room temperature before using.
  8. Fill doughnuts with pastry bag. You can make a cavity inside using a chopstick.
  9. For the glaze
    1. whisk together 1 3/4 cups powdered sugar, 1/4 cup unsweetened cocoa powder, 1/4 cup milk and 1 teaspoon vanilla until smooth.
    2. Dip the tops of the doughnuts in the glaze, and let it harden on a rack.

3.3 Butter Flaky Pie Crust

source: https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/

3.3.1 Ingredients

  • 1-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup butter, chilled and diced
  • 1/4 cup ice water

3.3.2 Directions

  1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
  2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

3.4 Chocolate Chip Cookies

source: https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/, servings: 48, prep-time: 15 minutes, ready-in: 1 hour, 30 minutes

3.4.1 Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups semisweet chocolate chips
  • 1 cup coarsely chopped nuts, if desired

3.4.2 Directions

  1. Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
  2. In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
  3. Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
  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.

3.5 Jam Filled Butter Cookies

source: https://www.allrecipes.com/recipe/25100/jam-filled-butter-cookies/

3.5.1 Ingredients

  • 3/4 cup butter
  • 1/2 cup sugar
  • 2 egg yolks
  • 1 3/4 cups flour
  • 1/2 cup fruit preserves

3.5.2 Directions

  1. Preheat oven to 375F.
  2. In a medium bowl, cream together the butter, white sugar and egg yolks.
  3. Mix in flour a little bit at a time until a soft dough forms.
  4. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes.
  5. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie.
  6. Fill the hole with 1/2 teaspoon of preserves.
  7. Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.

3.6 Cocoa Pie

source: grandma's cookbook

3.6.1 Ingredients

  • 1/3 cup cocoa
  • 1 cup sugar
  • 1/3 cup flour
  • dash of salt
  • 2 cups milk
  • 1 tsp vanilla
  • 2 egg yolks
  • lump of butter
  • baked pie shell

3.6.2 Directions

  1. Combine cocoa, flour, sugar, and salt in top of double boiler.
  2. Stir in half of milk and cook until mixture is thick.
  3. Add egg yolks mixed with rest of milk and cook until thick.
  4. Remove from heat, add butter and vanilla.
  5. Pour into baked pie shell.
  6. Meringue:
    1. Beat egg whites with a dash of salt until stiff.
    2. Gradually add 1/2 cup sugar and beat until shiny.
    3. Spread on pie and bake 10-15 minutes at 325F until golden brown.

3.7 Italian Anisette Cookies

source: https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/, servings: 18, cook-time: 8 mins

3.7.1 Ingredients

  • 4 cups all-purpose flour Step 1
  • 1 cup white sugar
  • 1/2 cup milk
  • 2 eggs
  • 1 tablespoon baking powder
  • 3/4 cup vegetable oil
  • 1 tablespoon anise extract
  • 1 teaspoon anise extract
  • 1 cup confectioners' sugar
  • 2 tablespoons hot water

3.7.2 Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In large bowl, mix flour, baking powder and white sugar. Make a well in the center and add oil, milk, 1 tablespoon anise extract, and eggs. Mix together until dough is sticky.
  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.

3.8 Lemon Custard Filling

source: https://www.allrecipes.com/recipe/25622/lemon-custard-filling/, servings: 12, prep-time: 20 mins, cook-time: 20 mins

3.8.1 Ingredients

  • 1/2 cup white sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 egg yolks
  • 3/4 cup water
  • 1/3 cup lemon juice
  • 2 tablespoons butter

3.8.2 Directions

  1. In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well.
  2. Beat the egg yolks and water together, then whisk into sugar mixture.
  3. Cook over medium heat, stirring constantly, until mixture is thickened.
  4. Remove from heat and stir in lemon juice and butter.
  5. Cover with plastic wrap until completely cooled.

3.9 Maple Doughnut Glaze

source: https://www.tasteofhome.com/recipes/maple-glaze-for-doughnuts/, servings: 1 cup., prep-time: 5 minutes, ready-in: 5 minutes

3.9.1 Ingredients

  • 2 cups confectioners' sugar
  • 3 tablespoons 2% milk
  • 2 tablespoons maple syrup
  • 1/2 teaspoon maple flavoring

3.9.2 Directions

  1. In a small bowl, whisk all ingredients until smooth.

4 Entrées

4.1 Ahi Ogo Poke

source: https://www.youtube.com/watch?v=2FXckaZQT7o

4.1.1 Ingredients

  • 1lb. quality Ahi tuna
  • 1/8lb. ogo (seaweed)
  • 1tsp. Hawaiian Alaea Salt
  • 1tsp. Sesame seed oil
  • 1tbls. Kukui Nut ground

4.1.2 Directions

  1. Roughly chop ogo and place in a bowl. Sweet onions also work.
  2. Cube ahi and add to bowl. Mix in rest of ingredients

4.2 Ginger Meat

source: bema

4.2.1 Ingredients

  • Fresh ginger the size of palm
  • 1 bulb garlic fresh
  • Equal soy sauce and water
  • Brown sugar to taste

4.2.2 Directions

  1. Mince garlic, slice ginger, and mix with soy sauce and sugar.
  2. Marinate any meat for 3 to 4 days.
  3. Cook meat on grill.

4.3 Green Curry

source: https://rasamalaysia.com/green-curry/, servings: 3, prep-time: 5 minutes, cook-time: 15 minutes, ready-in: 20 minutes

4.3.1 Ingredients

  • 1 1/2 tablespoons oil
  • 2 tbsp green curry paste, Maesri brand preferred
  • 8 oz. (226 g) chicken breast, cut into bite-sized pieces
  • 1/2 cup coconut milk
  • 1/2 cup water
  • 4 oz. (115 g) bamboo shoot
  • 5 kaffir lime leaves , lightly bruised
  • 2 red chilies, cut into thick strips
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar or palm sugar (preferred)
  • 1/4 cup Thai basil leaves

4.3.2 Directions

  1. Heat up a pot over medium heat and add the oil. Saute the green curry paste until aromatic, add the chicken and stir to combine well with the curry paste. Add the coconut milk and water and bring it to a quick boil.
  2. Add the bamboo shoots, kaffir lime leaves, and red chilies. Lower the heat to simmer, cover the pot and let simmer for 10 minutes or until the curry slightly thickens.
  3. Add the fish sauce, sugar, and basil leaves. Stir to mix well. Turn off the heat and serve immediately with steamed rice.

4.4 Kalua Pork

source: https://www.youtube.com/watch?v=zQCmaoOlWks, prep-time: 10 mins, cook-time: 12-17 hours

4.4.1 Ingredients

  • 1.5 tablespoons liquid smoke, Mesquite/Kiawe
  • 7lb Pork Butt
  • 1.5 Tbsp Hawaiian Alaea Salt

4.4.2 Directions

  1. Preheat oven to 195F for cooking 17.5 hours, or 225F for 12-14 hours.
  2. Place the pork in a 6 inch deep metal pan, fill half an inch deep with water. Put 1.5 tablespoons liquid smoke on top.
  3. Wrap in 3 layers of plastic wrap, then 2 layers of tinfoil. Make sure the plastic wrap does not touch the meat.
  4. Cook in oven for 16-17.5 hours. If you feel the pan getting lighter, it is losing moisture. Make sure it is fully sealed.
  5. Remove from oven and let the meat rest. As it rests, the plastic wrap will pull down onto the meat.
  6. Remove the plastic wrap. Add ~1.5 tbsp Alaea salt and shred meat by hand into the juice.

4.5 Kau Yuk

source: https://www.youtube.com/watch?v=-7apby-qWqM

4.5.1 Ingredients:

  • 3 lbs Pork Belly
  • 4 cubes red fermented tofu (nam yue)
  • 2 cubes yellow tofu (tofu mui)
  • 1 tsp salt
  • 1 tsp. Star anise
  • 2 tbsp Hoi Sin sauce
  • 2 tbsp Oyster sauce
  • 1/2 tsp Chinese five spice
  • 2 cloves garlic, minced
  • 1/2 cup Sake
  • Oil for frying

4.5.2 Directions:

  1. Mix everything except pork in a large bowl.
  2. Cut pork belly into 3x1 inch strips, making sure to cut with the grain.
  3. Boil 1.5 gallons of water with half a cup of sake. Boil the pork for ~8 minutes
  4. Run strips under cool water and dry.
  5. Prick small holes deep into the skin with a toothpick.
  6. Fry in 325F oil until it is golden brown, the skin should be crispy. Put in ice bath.
  7. Cut into smaller pieces, then put into bowl with marinade. Leave for ~30-45 minutes.
  8. Steam in bowl for 3-3.5 hours until meat is tender.

4.6 Mochiko Chicken

source: https://keepingitrelle.com/hawaiian-style-mochiko-chicken-recipe/, servings: 6, prep-time: 4 hours, 10 minutes, cook-time: 10 minutes, ready-in: 4 hours, 20 minutes

4.6.1 Ingredients

  • 2 pounds boneless skinless chicken thighs
  • 1/4 cup potato starch
  • 1/4 cup mochiko flour
  • 1/4 cup shoyu
  • 1/4 cup granulated sugar
  • 1/4 cup green onions, thinly sliced
  • 1 tablespoon sesame seeds
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • oil for frying

4.6.2 Directions

  1. Cut the chicken thighs in to about 1 inch size cubes and set aside.
  2. In a large mixing bowl add potato starch, flour, shoyu, sugar, green onions, sesame seeds, garlic, ginger, salt, and eggs. Whisk to combine.
  3. Add cubed chicken to the sauce mixture. Stir to combine. Cover and place in the refrigerator to marinate for at least 4 hours or overnight.
  4. In a large pan heat oil of choice to 325F. Place mochiko chicken in the oil and fry until golden brown on both sides and cooked through (internal temperature of 165F).
  5. Remove chicken from oil and place on a cooling rack over a cookie sheet or on to paper towels to absorb excess oil.
  6. ENJOY!

4.7 Peanut Butter Chicken

source: https://www.thecookingfoodie.com/recipe/Peanut-Butter-Chicken-Recipe, servings: 5, prep-time: 20 minutes, cook-time: 30 minutes

4.7.1 Ingredients

  • 800g (1 3/4 pounds) chicken breast
  • 1/2 cup (125g) peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons honey
  • 1 cup (240ml) coconut milk/cream
  • 1 tablespoon grated ginger
  • 3 garlic cloves
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cumin
  • 2-3 tablespoons vegetable oil
  • 1/4 cup (37g) sesame seeds

4.7.2 Directions

  1. Cut the chicken breast into small cubes.
  2. In a large bowl mix peanut butter, soy sauce, lemon juice, honey, coconut milk, grated ginger and grated garlic.
  3. In a large pan heat oil, add chicken cubes and cook for 5-6 minutes, until fully cooked. Season with salt, pepper and cumin. Add the peanut butter mixture, sesame seeds, stir well, cook for 4-5 minutes, until thickens.
  4. Serve with rice and chopped herbs.

4.8 Sesame Chicken

source: https://soupeduprecipes.com/sesame-chicken/

4.8.1 Ingredients

  • 1 lb chicken thigh cut into 1.5 inches cubes
  • 2 cloves of garlic
  • black pepper to taste
  • 1.5 tsp of soy sauce
  • 1/2 tsp of salt
  • 3/8 tsp of baking soda
  • 1 egg white
  • 0.5 tbsp of starch add it to the marinade
  • 1 cup of Potato starch use it to coat the chicken
  • 2 tbsp of Honey
  • 3 tbsp of brown sugar
  • 2.5 tbsp of Soy sauce
  • 3 tbsp of water
  • 2.5 tbsp of ketchup
  • 1 tbsp of vinegar
  • Potato starch water to thicken the sauce 2 tsp of potato starch mixed with 2 tsp of water
  • 1 tbsp of sesame oil
  • 1.5 tbsp of Toasted sesame seeds
  • Diced scallion as garnish

4.8.2 Directions

  1. Cut chicken into 1 inch cubes
  2. Marinate chicken with 1 tsp of grated garlic, 1.5 tsp of soy sauce, 1/2 tsp of salt, some black pepper to taste, 3/8 tsp of baking soda, 1 egg white, and 1/2 tbsp of starch. Mix until well combined. Cover and let sit for 40 mins
  3. Heat oil to 380F. Prepare starch on plate for dipping chicken
  4. Take each piece and cover in starch before placing it in the fryer.
  5. Fry each batch until golden, temperature should be 165F. Place on a paper towel or cooling rack.
  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.

4.9 Spam Fried Rice

source: yungmysterymane

4.9.1 Ingredients:

  • 1 cup of cooked rice, cooled
  • 1 egg
  • 2 slices of Spam (or 1 Spam Single)
  • 3 tablespoons of rice grain oil
  • 1 tablespoon of shoyu soy sauce
  • 1 tablespoon of minced garlic
  • 1 teaspoon of butter
  • Ichimi togarashi (red pepper)
  • salt
  • cracked black pepper
  • dried parsley

4.9.2 Directions:

  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.
  5. Once garlic is golden brown, add tablespoon of shoyu, stir, and add rice.
  6. Cook rice until golden while stirring, then add spam and egg and continue to stir.

4.10 Spicy Ahi Tuna Poke Bowl

source: https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/, servings: 2 people, prep-time: 10 mins, ready-in: 10 mins

4.10.1 Ingredients

  • 280 g ahi tuna (a little more than 1/2 lbs)
  • 20 g chopped onion (0.7oz)
  • 1 green onion
  • 1 clove garlic
  • 1 tbsp mayonnaise
  • 2 tsp Sriracha sauce
  • 1.5 tbsp soy sauce
  • 1 tsp salt
  • 2 tsp sesame oil
  • 1/2 tsp chili flakes
  • 1/2 avocado (optional)
  • sesame seeds
  • chopped green onion
  • 2 bowls cooked rice

4.10.2 Directions

  1. Cook the rice according to instructions or in a rice cooker. (You can do this step later. It depends on how long you're going to marinate poke.)
  2. Slice onion thinly then cut into 1/2 inch length. Cut green onions into thin slices.
  3. Make spicy sauce by mixing mayonnaise and sriracha sauce and set aside.
  4. Cut the ahi tuna into bite size pieces.
  5. In a large bowl, put the ahi tuna, soy sauce, sesame oil, salt, chili flakes, onions and green onions. Stir gently and combine.
  6. Let it sit in the fridge for about 2 hours. (If you want to eat it right away, skip this step. )
  7. Add the spicy sauce to the bowl and mix well. (You can add spicy sauce when you add all other seasonings too. )
  8. Right before serving, slice the avocado.
  9. Arrange your poke bowl with a scoop of rice, poke and avocado. Sprinkle sesame seeds and green onions on top.

4.11 Steamed Dumplings

source: https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c72-6c14-423f-ab57-01f82b1c9c64, servings: 48, prep-time: 1 hour, ready-in: 4 hours

4.11.1 Starter

  • 2 tablespoons active dry yeast
  • 1 tablespoon sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup water

4.11.2 Dough

  • 3 cups all-purpose flour
  • 1 cup water
  • 1 teaspoon kosher salt
  • 1/4 cup sugar
  • 2 tablespoons vegetable oil

4.11.3 Filling

  • 1 pound ground pork
  • 4 scallions, chopped
  • 3 tablespoons cilantro, minced
  • 3 inches fresh ginger, peeled and minced
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil

4.11.4 Sauce

  • 1/2 cup soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons chili garlic sauce
  • 1 tablespoon rice wine vinegar

4.11.5 Directions

  1. Combine yeast, sugar, and water in a small bowl. Stir together and let sit for 30 minutes until foamy.
  2. Mix in other dough ingredients except flour. Slowly add flour and bring dough together into a ball.
  3. Knead dough on a floured surface until very soft. Add more flour if dough is too sticky.
  4. Place dough in lightly oiled bowl, let rise 2.5-3 hours until trippled.
  5. While dough rises, make sauce and filling. To make sauce, mix ingredients together and chil.
  6. For filling, mince scallions, ginger, and cilantro very fine. Then mix with other ingredients and set aside.
  7. Punch dough and cut into quarters, then stretch it out and flour lightly. Cut dough into 12 pieces.
  8. Add a tablespoon of filling to each pice and fold ends up over filling and twist.
  9. Let rest for 20-30 minutes before steaming.
  10. Add dumplings to steamer and let cook for around 18 minutes. Lightly oil steamer or use lettuce leaves.
  11. Cool out of steamer and serve.

4.12 Turkey Jook

source: bema

4.12.1 Ingredients

  • 1/4 cup soy sauce
  • Turkey carcas
  • Celery
  • Onions
  • 1 cup rice
  • 8 cups water

4.12.2 Directions

  1. Put turkey carcas in crok pot with rice and water. Add celery, onions, soy sauce.
  2. Cook 4-5 hours on low.
  3. Remove bones and stir.

5 Sides

5.1 Blue Cheese Dressing

source: https://www.tasteofhome.com/recipes/blue-cheese-dressing/, servings: 2 cups., prep-time: 5 minutes, ready-in: 5 minutes

5.1.1 Ingredients

  • 1-1/2 cups mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup cider vinegar
  • 4 teaspoons sugar
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup (4 ounces) crumbled blue cheese

5.1.2 Directions

  1. In a bowl, combine the first seven ingredients.
  2. Stir in the blue cheese.
  3. Cover and chill at least 2 hours. Store in the refrigerator.

5.2 Cream Tuna

source: bema

5.2.1 Ingredients

  • 1 onion
  • Family pouch tuna
  • Small can peas
  • 1 can Milk

5.2.2 Directions

  1. Chop up onion and brown.
  2. Mix in tuna, peas, and milk.
  3. Cook on stove for 5 minutes.

5.3 Garlic Aioli

source: https://www.allrecipes.com/recipe/213608/garlic-aioli, servings: 8, prep-time: 10 mins

5.3.1 Ingredients

  • 3/4 cup mayonnaise
  • 3 cloves garlic, minced
  • 2 1/2 tablespoons lemon juice
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper

5.3.2 Directions

  1. Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.

5.4 Macaroni Salad

source: bema

5.4.1 Ingredients

  • 1/2 box macaroni
  • Small pouch tuna
  • 3 boiled eggs
  • Small can peas
  • 2 or 3 stalks of celery
  • Mayonnaise
  • Black pepper

5.4.2 Directions

  1. Cook macaroni
  2. Mix in bowl and chil

5.5 Onion Rings

source: https://www.allrecipes.com/recipe/56236/best-ever-onion-rings/

5.5.1 Ingredients

  • 2 eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons onion salt
  • 1 quart vegetable oil for frying
  • 4 large onions, peeled and sliced into rings

5.5.2 Directions

  1. Whisk together eggs, milk, flour, baking powder, and onion salt in a bowl to make a smooth batter.
  2. Heat the oil in a large saucepan or deep fryer until a thermometer reads 350 degrees F (175 degrees C).
  3. Dip the onion rings evenly into the batter, then fry in the oil for 2 to 3 minutes, working in batches if necessary, until the onion rings are golden brown. With a slotted spoon, remove the onion rings to paper towels to drain. Serve hot.

5.6 Queso

source: https://cookieandkate.com/best-queso-recipe/

5.6.1 Ingredients

  • 2 tablespoons unsalted butter
  • 1 medium jalapeño
  • 1 medium red onion, chopped
  • 1/2 teaspoon salt
  • 3 cloves garlic, pressed or minced
  • 3/4 cup whole milk
  • 8 oz cream cheese, cubed
  • 8 oz shredded cheddar cheese
  • 8 oz / 2 cups shredded Monterey/Pepper jack cheese
  • 1 cup diced tomatoes
  • Hot sauce
  • 2 tablespoons chopped cilantro

5.6.2 Directions

  1. Chop tomatoes, onion, and peppers.
  2. Melt butter, add onion, jalapeno, and salt. Cook for around 5 minutes and add garlic.
  3. Add milk and cream cheese, stir until melted.
  4. Reduce heat and add shredded cheese slowly.
  5. Stir in tomatoes, hot sauce, and cilantro. Add milk if needed for texture.

5.7 Yeast Rolls

source: grandma's cookbook, prep-time: 10 minutes, cook-time: 1 hour

5.7.1 Ingredients

  • 1 package dry yeast
  • 2 cups warm water
  • 1/4 cup sugar
  • 3/4 cup oil
  • 1 egg
  • 6 cups self rising flour

5.7.2 Directions

  1. In a large mizing bowl, mix yeast in 2 cups warm water. Let stand for 10 minutes.
  2. Add sugar, eggs, and oil then mix. Add flour and stir well.
  3. Cover and place in refrigerator for at least half a day. Dough will keep for around a week.
  4. Spoon dough into muffin tins and let rise at room temperature for around an hour.
  5. Bake at 350F until brown.

Author: Emacs 27.1 (Org mode 9.3), http://gnuisnotunix.com/recipes

Created: 2021-09-29 Wed 14:58

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