3/4 cup extra virgin olive oil
1/4 cup vinegar
1 Tbsp Italian seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
2 tsp lemon juice
Combine all ingredient into a jar.
Seal lid and shake vigorously
3/4 cup extra virgin olive oil
1/4 cup vinegar
1 Tbsp Italian seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
2 tsp lemon juice
Combine all ingredient into a jar.
Seal lid and shake vigorously
Butter beer
3 cups cream soda
1 cup seltzer water
1 Tbsp vanilla extract
1/3 cup caramel topping/sauce (do not use a syrup)
Butterbeer topping
1/4 cup caramel topping/sauce
1 cup whipping cream
2 Tbsp powdered sugar
1 tsp Vanilla
Whisk one cup of cream soda and caramel topping together until integrated.
Add remaining cream soda, vanilla and seltzer water. Gently stir.
Pour into glass, ice optional if you want it extra cold
Whisk caramel, cream, sugar and vanilla until a soft whipped cream.
Spoon or pipe into butter beer and serve. Makes 4 butter beers
12 oz cranberries
1 1/4 cup brown sugar (or 1 1/2 cups for less tart)
1 cup orange juice
1/2 cup water
1/4 tap cinnamon
1 Tbsp orange zest
Combine all ingredients except orange zest into a pot over medium heat
Bring to a boil, the reduce heat to simmer
Stir every few minutes
When thickened and cranberries are broken up mix in the orange zest
Set aside and store in glass jars.
Option: pass through sieve for a smooth cranberry sauce
Three ingredient, not pumpkin pie, not apple pie but kinda like both.
1 medium butternut squash (peeled and cubed)
6-7 apples (peeled, cored and cubed)
1 tsp cinnamon
Peel and cube squash and apples. Place into a dish or 9×13 pan. Dust with cinnamon.
Cover with aluminum foil
Bake at 350 for 1 to 1.5 hours
Remove from oven when all pieces are tender.
Smash until it resembles chunky applesauce. Serve warm or refrigerate and serve cold.
1 1/2 cup soy sauce
1 cup water
1 cup rice wine
1/2 pear/apple (squeeze liquid out for about 1 cup of juice)
2 small thumbnail sized pieces of ginger
1/2 cup garlic
2Tbsp sugar
Blend all together and squeeze out pulp (prevents burning)
Marinate meat overnight prior to cooking
4 cups bread flour
2 Tbsp sugar
3 Tbsp butter (softened)
1 1/2 tsp salt
2 tsp yeast
450 ml warm distilled water
Combine ingredients and knead
Allow to rise until double in size (about an hour)
Separate into 2 oz pieces. Shape into balls and flatten. Makes about 20
On parchment paper, dust with cornmeal so muffins won’t stick. Set muffins on the parchment, giving two inches between for proving. Set aside let rise for 25 minutes
Heat pan or griddle to medium heat. Gently set English muffins in pan. It should rise a lot. Flip, when cooked halfway thru like pancakes.
Remove from pan when cooked. Make sure to not open or cut for Atleast 30 minutes. Or it will become gummy inside. Store in air tight container once fully cooled or in the freezer.
1 cup rolled oats
3 cups water (cold)
1 cup ice
(Optional: 1 Tbsp maple syrup)
Blend all ingredients for a few minutes
Pour into a nut bag and squeeze out milk
Store in jars. Makes approximately 24 oz.
Refrigerate for 1 week.
2 lb ground beef
1 cup oatmeal (rolled or ground up)
1 slice of bread
1 cup milk
2 tsp salt
5-7 green onions diced
optional equipment:
baking sheet with a lip
parchment paper
Ice cream scoop
Take bread and oatmeal in a bowl. pour in milk and let it soak (15-30 minutes).
preheat oven to 350 if using oven method. if using frying pan, disregard oven instructions.
When milk looks well absorbed, add in green onions, salt and beef. Combine until well integrated. Note: make sure to cook a small piece in the frying pan and test if it’s seasoned enough. If needed add more salt
Oven: place parchment paper on cookie sheet. Scoop with two spoons to shape meat into balls or use an ice cream scoop for meat balls. place in cookie sheet. Shape into balls and place cookie sheet into oven. Cook times vary depending on size of the meatballs. Approximately 30 minutes.
Frying pan:
Use two spoons or ice cream scoop and shape meatballs into balls. Place into frying pan over medium heat.
When meatballs are cooked, place in spaghetti sauce to serve!
9 potatoes (peeled and chopped)
8 slices bacon
2/3 cup of diced onions
1 tsp salt
1 Tbsp sugar
2 Tbsp flour
1 cup water
1/4 cup vinegar (white or apple cider)
Optional: parsley
Steam potatoes or boil in a pot to cook.
Cook bacon, reserve grease for roux. If cooked in the oven, chop slices after cooked. Cook onions in pan with bacon grease. If cooked in the pan, chop bacon in small pieces then cook in pan with onions.
Whisk water, vinegar, flour, salt, sugar in a bowl and pour into onions and bacon. Stir…. It thickens quickly into a roux.
Throw in your cooked potatoes fold into roux. It should come together fairly quickly.
1 1/2 Tbsp bacon grease
8 medium button mushrooms (sliced)
6 cloves garlic (whole)
2 cups stock
2 cups water
1 cup milk + 1/4 cup
Pasta of choice
2 tsp salt (to taste)
Sausage
1/2 bag of frozen peas
Two handfuls cherry tomatoes halved
1 Tbsp corn starch
Cook mushrooms with bacon grease in wide, lidded pan or Dutch oven
Add garlic and allow to roast (a few minutes)
Add stock, water, milk, salt and pasta
Cook sausage while pasta is cooking. Set aside (add at end)
Once pasta is al dente, add peas and tomatoes
In a bowl, whisk corn starch with 1/4 cup of milk. Add to pasta and stir in. The sauce will thicken and coat noodles. Add in sausage, stir together and serve.