749 hour Recipes

tomatoes , dense flesh heirlooms, bacon, pastry dough, chilled for 1 hour (rz.# 184444), fontina cheese, thinly sliced, fresh chives or 2 tbsp parsley, egg white, water, coarse sea salt or 1 tsp hawaiian alaea salt, salt, fresh black pepper

macadamia nuts , soaked 1 hour (or more), water , filtered, agave nectar, coconut butter , (optional), vanilla extract , (optional), sea salt , (optional)

prune juice, curry powder, turmeric, pepper, dried thyme or 2 sprigs fresh thyme, roasting chicken , cut in 1/8s, skin removed, vidalia onions or 1 large other sweet onion, halved and sliced very thin, carrot, peeles and sliced thinly on the diagonal, sweet potatoes, peeled and sliced thinly on the diagonal, red lentil , soaked in 1 cup of boiling water for 30 minutes to 1 hour, chopped fresh italian parsley

active dry yeast, warm water (105-115 o), lukewarm milk , scalded then cooled, unseasoned lukewarm mashed potatoes, sugar, salt, butter or margarine softened, eggs, cinnamon, nutmeg, raisins (or currents--pva), citron (or dried/candied fruit of your choice, or orange peel-pva), gold medal flour (if using self rising flour, omit salt), egg yolk glaze, quick white icing, dissolve yeast in warm water. stir in milk , potatoes, sugar, salt, butter, eggs, cinnamon, nutmeg, raisins, citron and 2 1/2 cups flour. beat until smooth. mix in remaining flour to form soft dough., turn dough onto lightly floured board , knead until smooth and elastic, about 5 minutes., place in greased bowl; turn greased side up. cover; let rise in warm place until double, about 1 1/2 hours., punch down dough ; divide in half. cut each half into 16 pieces. shape into a smooth balls and place about 2 inches apart on greased baking sheet. with scissors, snip a cross on top of each bun. cover; let rise until double, about 40 minutes., balls rise and snip, heat over to 375o. brush tops of buns white egg yolk glaze. bake about 20 minutes or until golden brown. when cool, frost crossed on tops of buns with quick white icing., buns, quick white icing, mix 1 cup confectionser s sugar , 1 tbsp water or milk and 1/2 tsp vanilla until smooth and of spreading consitency., egg yolk glaze, mix 1 egg yolk and 2 tbsp of cold water.

boneless beef brisket, pre-trimmed, strong coffee, ketchup, coca-cola, worcestershire sauce, brown sugar, liquid smoke, prepared mustard, knorr swiss aromat seasoning

coconut rum (i use malibu), peach schnapps, melon liqueur (i use midori), orange juice, cranberry juice

ortega chilies (seeds removed and soak in water for 1/2 hour), cheddar cheese , cheese grated, monterey jack cheese, grated, eggs, canned milk, flour, salt and pepper

unsalted butter, softened, white bread, cheddar cheese, shredded, eggs, milk, onion, grated, pepper, dry mustard, hot sauce

whole oat groats (soaked and sprouted overnight), almond butter, bananas, raisins (soaked for 1 hour), ground cinnamon, water, nutmeg, agave nectar, apples or 1 cup apple, cored and grated, sliced apple, shredded coconut

garlic, garbanzo beans, soaked for at least 24 hours,drained and sprouted for 2 days, salt, cumin powder, olive oil, lemon juice, mushrooms, soaked for 3 hours in, nama shoyu (unpasteurized soy sauce)

vegetable oil, onion, chopped, zucchini, cut into 1/2 inch rounds, carrots, cut into 1/2 inch rounds, tomatoes, peeled seeded and chopped, salt, chicken broth, bay leaf, dried oregano, chopped parsley, avocado , cut into 8 slices

butter, assorted fresh vegetables (beans, carrots, string beans, celery, mushrooms, chard, cabbage, onions), white beans, soaked for 24 hours, tomatoes, ripe, eggs

lean stew meat, carrots, cut up, potatoes, cut up, celery, diced, onion, cut up, minute tapioca, water, salt & pepper

head cabbage , verza, head cabbage , tuscan cavolo nero, carrots, chopped, celery ribs, chopped, onion, chopped, fresh thyme, olive oil, potatoes, zucchini, beans , soaked 24 hours, canned tomatoes, bread , stale and tuscan, salt, pepper

olive oil for sauteing, eggplants, diced into 1-inch cubes and salted for 1 hour, garlic, chopped, onions, peeled and diced medium, ripe plum tomatoes peeled, seeded and diced, honey, cinnamon stick, ground cumin, tumeric, paprika, red wine vinegar, salt and pepper to taste, cilantro, chopped, parsley, chopped

cashews , soaked 4-6 hours, water, olive oil, lemon juice, salt

fat pork bouillon that stores in freezer in icecube form these cubes come in handy when a dish is blah, or very quick hot and sour soup,.. party dips additions..., ham hocks (my faves are non-nitrated) put in a large pot, and cover with water. simmer, replacing water as necessary . cook the hocks until the meat floats and falls off the bones. when the bones are bare, refrigerate. after 12 to 24 hours, scrape off the layer of fat which has risen to the top., after the fat is removed , heat the stock + the chunks of meat, and discard any rind and bones. i next pour the stock/meat into icecube trays and freeze. when frozen hard, trnsfer the stock cubes into a freezer-safe container. ( i use gallon zip-locks).