60 almost used Recipes

lean ground beef, low-fat refried beans (we use mild), old el paso taco seasoning, garlic, salt, pepper, taco shells, shredded cheese, chredded lettuce, sour cream (optional)

all-purpose flour (or combination of the two) or 1 1/4 cups whole wheat pastry flour (or combination of the two), baking powder, pumpkin pie spice (or you can use 1/2 tsp each of ground cinnamon, nutmeg, and ginger, plus an optional pinch of cup), ground cinnamon, salt, brown sugar , firmly packed, pumpkin puree, oil (i used grapeseed), egg, vanilla almond milk (rice milk, soymilk, or other milk alternative will also work, you can also substitute 1 cup of plain)

eggs (depending on size), butter or olive oil, russet potato (cut into 1/4 cubes ), smoked bacon, chopped, salt & fresh ground pepper to taste, following are optional suggestions. these are just to get you thinkin so go crazy from here. onion, tomatoes, fresh mushrooms, chile peppers, tofu, artichoke hearts, squash, fresh asparagus, ham, capers, escargot, the kitchen sink., spices : think robin williams here; basil, garlic, cilantro, oregano, curry powder or use palm oil to cook the potatoes in. yes

water, salt (i used 1/2 the recipe called for 1 1/2), baking soda, coarse ground cornmeal, butter (i used smart balance) or 2 tbsp smart balance omega plus (i used smart balance), parmesan cheese, 2 cups grated, black pepper, scallion, sliced (optional), chipotle chile in adobo, seeded and minced (optional)

angel hair pasta, petite tomatoes , petite, drained, olive oil, garlic cloves, minced, sliced mushrooms, sliced cooked chicken, heated (i use fully cooked frozen), garlic salt

olive oil, boneless chicken breast, diced (optional), butter, garlic cloves (or more , to taste), mozzarella cheese (shredded ), parmesan cheese (shredded ), mccormick roasted garlic and bell pepper (this is the secret ingredient), onion (chopped large), chopped assorted fresh vegetables (, i use green and red pepper, broccoli, snow pea pods, and julienned carrots), tomato, chopped, cooked pasta , cooked while preparing other ingredients (i like farfalle or rotini)

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

adapted from: the king arthur flour baker s companion: the all-purpose baking cookbook ) italics mine..., makes about 16 round doughnuts plus doughnut holes, salt, nutmeg, sugar, instant yeast, unbleached all purpose flour, egg, milk, butter, melted, vanilla extract, vegetable oil or shortening (2 1/2 lbs), for frying (i used a smaller pot and used less oil), glaze:(i made my own glaze using less amounts since i also made a chocolate glaze as well...but you can just do plain ), milk, sugar, vanilla extract, chocolate glaze, whipping cream(heated to almost boiling), chocolate bar (or use chips about 1/2 cup), add more chocolate if the glaze is too thin, add hot whipping cream over chopped chocolate ...let sit until chocolate is melted and then stir., coconut , chopped nuts, powder sugar, sprinkles if you like, etc., whisk together the dry ingredients. in a separate bowl, combine the egg, milk, butter and vanilla and stir into the flour mixture, mixing until well combined., let the dough rest for 5 minutes, then knead for 6 to 8 minutes by hand or mixer until you have a smooth, soft dough. place the dough in a buttered bowl, turn it over to grease the top, and let it rise, covered, in a warm place for 1 1/2 to 2 hours, until doubled in bulk., deflate the dough and turn it out onto a lightly floured surface. gently roll the dough out to 1/4 inch(i would do them a quite a bit thicker next time) thickness and cut with a round cutter., cover loosely with greased plastic wrap (i didn tsp bother) and let rise again for about 1 hour(side note: i thought 1 hour was a bit too much...if you let the dough rise too much it will become too soft and in turn absorb too much oil...i would let it rise till almost doubled 20-30 minutes. this of course means that it is rising in a warm environment!), until doubled again., place oil or shortening in a heavy pan or deep skillet and heat to 350of.(this is were you need to get the temp. just right or it will burn the doughnuts if the oil is too hot.) place the doughnuts in the oil, two or three at a time, and fry until golden brown., turn over and cook the second side. this should be no more than a minute(or less...they brown very quickly) on each side. overcooking will make the doughnuts tough. drain on paper towels.to make the glaze, stir the milk into the confectioners sugar until it is smooth, then add the vanilla.when the doughnuts are cool enough to handle (but still warm), dip the tops of the doughnuts into the glaze, then place on a rack so the glaze will drip down.

whole wheat flour (you can use any other kind ), baking soda, vegan margarine (trans-fat free, or you can use oil too), agave nectar (or 3/4 cup. sugar), ground flax seeds (or any other vegan egg replacer for 2 large eggs), water, mashed almost black bananas (very ripe ), cinnamon, carob powder, chopped vegan chocolate (optional)

ground chuck, spanish onion, coarsely chopped, stalks celery, coarsely chopped, garlic cloves, chopped fine, seasoned salt, whole tomatoes, undrained, crushed tomatoes, tomato juice, green chilies, drained & chopped (i use the mild ), chili powder, sea salt, oregano, cumin seeds, hot sauce (i use trappey s)

adobo seasoning, basil, big carrots, chopped, dill, egg, beaten, flax seed, ground (optional), ground beef, minced garlic cloves, honey, apple juice or 1 tsp orange juice, lentils , cooked according to package directions, marjoram, cooked noodles, onions, minced or 1/4 cup instant minced onion, frozen peas , defrosted, dry brown rice , cooked according to package directions or 1/2 cup long-grain white rice, salt, pepper (to taste if not using adobo), diced tomatoes, undrained, v 8 vegetable juice, water or 4 cups chicken broth or 4 cups beef broth, corn, zucchini, shredded

heads cauliflower (cooked soft ), cream cheese, scallions (chopped white and green parts ), butter (softened ), sour cream, parmesan cheese (grated ), heavy cream (to desired consistancy), cheese (i use shredded sharp white cheddar), nutmeg, salt (or to taste), pepper (or to taste), bacon (crumbled ), scallions (chopped green only ), cheese (on top optional)

quinoa, water, peas and carrots, oil (i use organic coconut ), onion, diced small, garlic, minced, cumin, curry powder, turmeric, fennel seed (or 3 cups raw fennel stalks), head cauliflower, raisins

oat flour, whole wheat pastry flour (use any flour or combo of flours you d like), unrefined sugar, baking powder, salt, pumpkin pie spice, pumpkin puree, soymilk, applesauce, vegetable oil, molasses

using your bread machine (for mixing only)-add these ingredients in the serving listed by manufacturer, rinsed and well drained (almost squeezed out ) sauerkraut that you have chopped a bit, warm (not hot) water, molasses , melted butter and brown sugar, caraway seeds (i used 3 teaspoons), kosher salt (if using table salt-use a little less), rye flour, bread flour, a darker loaf-add 1-2 tsp baking cocoa-i did , and no, there s no chocolate flavor-it s just there for color), active dry yeast, vital wheat gluten-optional *i liked the texture better with gluten, but you may like it without

yellow bell pepper (diced ), red bell pepper (diced ), orange bell pepper (diced ), black beans (drained and rinsed ), fresh tomatoes (diced ), ro-tel tomatoes (or mexican stewed, chop these and add the juice), garlic cloves (chopped ), corn (drained ), white shoepeg corn (drained ), fresh cilantro (i chop a good sized handful in the food processor and throw it in), cayenne pepper, garlic salt, to taste (i use about 1/2 tsp), salt and pepper, hot pepper (chopped , i almost never use it because then my kids won tsp eat it, but if you like it hot, go for it!) (optional)

directions here are for mixing the dough in a bread machine, but baking it in your oven. if you need different directions, just message me and i will send them to you. (am using my bread machine as kitchenaide is out of commission right now)., way i added more nutrition & flavor to this loaf was by soaking my grains overnight, then adding them to machine (original recipe does not call for added grains). using a 1 cup measuring cup, i filled it 3/4 of the way full with a mixture of brown rice flour, quinoa and barley flakes (looks like oatmeal)-i dumped that into a dish and added 1/2 cup of warm water, stirred it around, and let it sit (covered) overnight so that the grains could absorb the water. i ve been reading a lot about grain (and whole grain flour soaking) and so far, this seems to have served me well. you can use any combination of whole grains-this is just what i used. next day when i was ready to make bread, i did this, i set my machine on the dough (or manual) cycle and layered these ingredients in the bread machine in the following serving, warm water, molasses, sugar, kosher salt, lemon juice (bottled ok-it helps the yeast and helps crumb be less tender), oil, whole grain mix i created, rye flour, vital wheat gluten (flour), bread flour (i usually use just a speck over 2 & 1/2 cups), active dry yeast (yes, 6 tsp), also need, egg wash to brush on top (1 egg, beaten well with a pinch of salt and a tsp of water) & oat bran to sprinkle on top & make it pretty., once the ingredients are in , press start and let your machine run thru the dough cycle., once that s complete , remove dough divide it in half, shape it freeform (i just make a round loaf), place shaped loaves on parchment lined baking sheet. cover dough with plastic wrap and let it rise until almost double in size (about an hour in my kitchen). when dough nears the end of it s rising time, preheat the oven to 375o (i bake it at 365o, but i m a bit neurotic about bread)., once oven is heated , brush loaves with egg wash, dust them with oat bran, score/slash them about 1/4 deep and load them into oven., bake 375o for about 30-35 minutes until loaf sounds hollow when bottom is tapped (or for 38-40 minutes at 365o)., cool on wire rack .