Ingredients For the Filling 3 cups rhubarb in one-inch pieces, about one pound 2 cups strawberry halves ½ cup sugar 3 tablespoons corn starch or tapioca 3 tablespoons unsalted butter For the Crust 2½ cups all-purpose flour, plus more for dusting ½ teaspoon salt ¾ teaspoon sugar, plus extra for sprinkling 1 5tablespoons unsalted butter (almost 2 sticks), very cold and cut into ¼-inch cubes ½ cup ice-cold water 1 tablespoons milk Instructions Prepare the pastry: combine the flour, salt and sugar in a large mixing bowl.

Original Ingredients Pasta 4c vegetable broth (standard package size) 16oz pasta (shells work well, standard package size) 4-5 medium zucchini cut into 1/2-inch cubes 8oz mascarpone, crème fraîche or softened cream cheese (standard package size) 1 large garlic clove, crushed 1/6 cup packed thinly sliced basil Salt to taste Cayenne to taste Gremolata 9 tablespoons chopped roasted salted almonds 9 tablespoons chopped Italian parsley 1/2 cup packed thinly sliced basil Salt to taste Instructions Pasta In a 12-inch pot, bring stock to a boil over high heat.

(as interpreted by Laura, and then halved) Ingredients 2.5 lb cubed stew meat or beef shank ½ onion 2 stalks/ribs celery (not 2 heads!) 2 cloves garlic 8 carrots (peeled, 2 in food processor, others in large chunks) (for original double recipe, 10-15 carrots) ½ butternut squash, peeled and cut in cubes (can also use 1 lb pre-cut) 1 large or 2 small sweet potatoes (pale yellow), peeled and cut in cubes 1 lb green beans, cut into halves or thirds and with ends removed For the meat Food-process two of the carrots and all of the onion, the celery, and the garlic (“roughly even proportions of onion, carrots, and celery”) Spread these out on the bottom of the instant pot Pile the meat on top Add salt (1 Tb per 2 lbs meat) Cover with water + 1 inch Pressure cook for 35 minutes (Mama does 45 minutes for 5 lbs) At end of cooking time, let sit for 10 minutes, then vent For the veggies (Add salt as you go)

Ingredients 1 gallon apple cider 6 cinnamon sticks 1 tsp whole black peppercorns 1/2 inch ginger, thinly sliced 3 round orange slices Instructions Place peppercorns and ginger in a tea infuser Pour all other ingredients, plus tea infuser, into a pot that can comfortably hold a gallon Bring to a boil, and then let simmer for 20 minutes Enjoy! (or else)

Original Prep Time: 20 mins Cook Time: 45 mins Total Time: 1 hr 5 mins Ingredients Note Yields approximately 8 ounces of candied citrus peel depending on peel thickness. 3 Valencia or Naval oranges and 4 lemons (can also use the equivalent of grapefruits, Meyer lemons and limes, or any citrus of your choice, thoroughly washed and scrubbed (as citrus is highly sprayed, I recommend using organic) 2 cups sugar 1 cup water Fine granulated sugar for coating Instructions Slice both ends of the citrus fruits.

Ingredients Dough 1 cup milk 1 egg 4 Tbsp butter 3 1/4 cups flour 1/2 cup (brown) sugar 1 tsp salt 1/2 tsp baking powder 1 1/2 tsp dry yeast Fruit and nuts 1/2 cup golden raisins 1/2 cup (3/4 cup) slivered almonds 1/2 cup candied fruit lemon zest (finely shredded peel) (optional) orange zest (finely shredded peel) (optional) Instructions Note Using the sweet cycle of the bread machine (mine does the dough cycle in 1:20 min).

The Marinade 3 Tb minced onions (or scallions, or shallots) 1 1/2 Tb soy sauce 2 Tb olive oil 1/2 tsp rosemary (ground rosemary) 1 Tb rosemary to sprinkle Big pinch pepper or drops of Tabasco Black pepper (optional) The juice of 1/2 lemon A broiling pan Instructions Mix the marinade ingredients in a bowl (I run it through the food processor). Lay the salmon flat in the bottom of your broiling pan and spread on half the marinade.

Info This recipe involves leaving the bread in the fridge overnight, plan accordingly Equipment Requires a large pan (10x15) Ingredients 6 Le Petit Outre Kaiser Rolls (top and bottom crust removed) 6 eggs 2 cups of milk 3/8 cup sugar 1/2 tsp salt 1 Tbsp Vanilla 2 Tbsp Butter (cut into thin slices) Cinnamon (to taste) Instructions Grease pan; place the bread Beat eggs, sugar, salt, vanilla Pour the mixture on the bread Leave overnight in fridge Turn the bread around (so the top gets moister) Sprinkle Cinnamon Put thin slices of butter on top Bake for about 40 minutes (to an hour) on 350 F (325 F if on a glass dish)

Warning This recipe will take 2+ hours. Original Ingredients 2 lb beef chuck (anything labeled stew meat works) 1 tsp salt 2lb potatoes, peeled and diced 1lb carrots, peeled and chopped (non-traditional but delicious) 2 Tbsp paprika 2 Tbsp olive oil 1/4 tsp black pepper 2 bay leaves 2 onions, diced 2 bell peppers, diced 1-2 diced tomato cans Instructions Chop onions and brown in oil Add chopped bell peppers and tomatoes to onions and saute until softened Add beef (chopped into 1 inch squares), ground paprika, and bay leaves.

Ingredients The ingredients below do not have quantities. Use amounts that you find tasty Minced garlic (to taste) Red pepper flakes (to taste) (optional) toasted sesame seeds Extra virgin olive oil Sesame oil (a little goes a long way) Green beans Soy sauce (diluted in water so it’s not so strong) Instructions Saute minced garlic, red pepper flakes, and optionally toasted sesame seeds in a generous amount of extra virgin olive oil and bit of sesame oil Stir fry the green beans.

Equipment Mini Muffin tins Notes When using a shitty blender make 2/3 Ingredients 3 eggs 1 cup oil (bland) 1 cup milk 1/2 tablespoon salt 1.5 cups parmesan cheese 3 cups tapioca flour Instructions Grease mini muffin tin Mix liquid ingredients in blender Mix in dry ingredients Fill 2/3 of each mini muffin tin with batter Bake for 20-25 minutes at 350 degrees

Original Equipment Pan for broiling tomatillos (can also just use regular baking sheet) Foil for pan to make cleanup easier Blender and/or food processor for combining ingredients Ingredients 1.5 pounds tomatillos 1/2 cup chopped white onion 1 clove (or more) garlic, crushed (optional) 1/2 cup chopped cilantro leaves and stems 1 lime (juice) 2-3 jalapeño or serrano peppers, (I use 3 whole serrano peppers, but you can also remove seeds if you want it less spicy) Salt to taste (1/2 tsp?

Original Equipment Large soup pot Ingredients 1 stick (8 Tbsp) butter 4 cups onions, chopped (~2-3 medium onions?) 2 lb mushrooms, sliced 1 serrano chili, thinly sliced (optional) salt, to taste cayenne powder, to taste 1 cup dry white wine 4 cups chicken or vegetable stock Herbs: 1 Tbsp dried dill 1 Tbsp minced fresh thyme leaves Substitute or add: rosemary, tarragon, fresh sage. If fresh, can also just include whole sprig and fish it out later 1 Tbsp paprika 1/4 cup soy sauce 2 cup whole milk 1/3 cup flour 1/2 cup sour cream (or yogurt) 1/4 cup lemon juice optional goat cheese or parmesan for flavor (1/4 cup?

Stolen by Laura from Peter Original Equipment Fondue pot Fondue fuel Fondue forks Notes Most fondue pots can only handle 1200g of cheese mixture Best served with 1/2 small baguette per person Cut less than you think you will need to prevent left overs from going stale because the cheese is very filling Cheese can be substituted, just ask the cheese person at the store for a substitute for a fondue It is best to note start mixing the cheese until after guests arrive to avoid clumping Ingredients 200g gruyere 200g appenzeller 200ml “sekt” (sparkling wine?

Original recipe (in German) Ingredients 3 egg whites (no yolks!) 150g sugar (3/4 cup) (optional) 2 Tbsp vanilla sugar 250g ground hazelnuts (coarser than flour, but still pretty fine) (optional) whole hazelnuts for decoration parchment paper and/or something to grease a baking sheet with Instructions Preheat the oven to 150°C/300°F (or see step 8) Beat the egg whites a little, then add 1 Tbsp of sugar and beat fully stiff One spoon at a time, add the rest of the sugar (including vanilla sugar), and continue to beat for ~4 more minutes until the consistency is thick Gently fold in the ground hazelnuts (optional) Let the dough sit in the fridge for 30-60 minutes to get stiffer With two teaspoons, make small heaps on a greased and/or parchment-paper-lined baking sheet.

Equipment Pressure cooker Immersion blender (optional but makes things easier) Notes on pressure cooking The listed time to pressure cook something only starts counting from the moment pressure is achieved With an Instant Pot use high pressure, and make sure you turn the release valve to sealing instead of venting Ingredients Beans 3 cups beans (1 lb), unsoaked 9 cups water (3x cups beans) Seasoning 1 medium onion, diced small 3 cloves garlic, crushed olive oil, to taste salt, to taste 3/4 lb tomatoes, diced small Instructions Wash the beans, removing any rocks or particularly disfigured beans Combine beans and water in pressure cooker and pressure cook for 50 minutes While the beans are cooking, start the seasoning: Saute the onions until translucent, then add the garlic and saute another minute Add the tomatoes and salt and continue sauteing until the mixture has the consistency of a sauce, then set it aside Once the beans have finished pressure cooking, let them sit for 15 minutes to naturally release some of the pressure, then use whatever quick release method is safe to let off remaining pressure In a bowl (a liquid measuring cup works well for this) combine the seasoning and a few ladles of beans/bean broth Mix with the immersion blender, or sort of smash things with a wooden spoon if you don’t have one, then pour back into the rest of the beans Taste and adjust salt if necessary Bonus Serve some of the bean broth in shot glasses while it’s still hot.

Original Prework: Preheat oven to 325 Lightly grease 9x5 loaf pan In a large bowl mix: 2 cups flour 1 tsp baking soda ½ tsp baking powder ½ tsp salt 1 T cinnamon In a separate bowl mix: 1½ cup mashed overripe bananas (3-4) 1/3 cup sugar ¾ cup vegetable oil 2 eggs 1 T vanilla Optionally some other fruit (e.g. 1-2 apples) cut small Put it all together: Stir banana mixture into flour mixture; stir just to moisten.

Notes This is my absolute favorite recipe and a staple of my diet. I’ve made it my own over the years; feel free to do the same! The original recipe called for peeling the tomatoes, and left everything to marinate for an hour before the garlic was removed. I’ve removed these steps, but the order of operations in this recipe is designed to allow for maximum marination. However, these are guidelines, not rules–nothing will be ruined if your prep timing lines up differently than the recipe calls for.

Laura’s waffle recipe, stolen from ancestors. The portions here are for 2 people to eat a large breakfast. If feeding more people double or triple the amounts below. Equipment Blender Waffle iron that makes hearts Ingredients Number of people eating: Waffle batter 1/2 stick butter 2 eggs 1 pinch salt 1/4 cup sugar 3/4 cup oats 3/4 cup flour 1 cup milk (to right consistency) Mandated toppings Mixed frozen berries compote (no cherries), made by microwaving in a bowl for 3-4 minutes Maple syrup Powdered sugar Instructions Using a high powered blender To make the batter combine all ingredients in a blender and blend until consistent Using a shitty blender or making a larger recipe Cut the butter into pieces, combine with eggs, sugar, and salt in the blender and blend until consistent Add 1/4 cup flour, 1/4 cup oats, and 1/3 cup milk at a time, blend until consistent each time Pictures

Ingredients 1 cup rice 4 cups water 2-3 whole cloves 1/2 cup sugar (optional) Cinnamon to taste (optional) 4 cups milk 1 can sweetened condensed milk Instructions Add rice, water, and cloves to a pot and bring to a boil Turn down heat to low and cook for 20 minutes, all of the water should be gone; it will be like a thick soup, not like dry rice Add the sugar (if using), cinnamon, milk, and condensed milk, then cook on medium for 5 minutes

Ingredients 3 Tbsp cocoa powder 1 Tbsp butter 14 oz sweetened condensed milk Chocolate sprinkles or crystal sugar Instructions In a medium saucepan over medium heat, combine cocoa, butter and condensed milk Cook, stirring the entire time, until thickened enough to show the pan bottom during stirring, about 10 minutes. When the pan is tipped, the mixture should appear to be loose from the pan Remove from heat and pour into a lightly greased dish Let rest until cool enough to handle, about two minutes Form into small balls (with greased hands) and roll over sprinkles or crystal sugar Place the balls in small candy cups and eat at once or chill until serving

Ingredients Number of recipes: Crust 2 cups finely ground graham crackers (about 30 squares) 1/2 teaspoon ground cinnamon 1 stick unsalted butter, melted Filling 1 pound cream cheese, softened 3 eggs 1 cup sugar 1 pint sour cream 1 lemon, zested 1 dash vanilla extract Warm Lemon Blueberries 1 pint blueberries 1 lemon, zested and juiced 2 tablespoons sugar Instructions Preheat the oven to 325 degrees F Crust In a mixing bowl, combine the ingredients with a fork until evenly moistened.

Ingredients 10g oil 100g flour 55g water 1.5-2g salt (1/4 tsp) Instructions Mix all ingredients, oil first Roll out Cook

See original at matt9j.net/recipes/banana-bread True origins unknown, but refined over many generations, this recipe makes a delicious soft banana bread. For maximum enjoyment be sure to not over-cook it, avoid over-mixing once you’ve combined the dry and wet ingredients, and consider adding some dark chocolate chips or favorite chopped nuts! 0: Prework: Preheat oven to 325 Lightly grease 9x5 loaf pan 1: In a large bowl mix: 2 cups flour 1 tsp baking soda ½ tsp baking powder ½ tsp salt 2: In a separate bowl mix: 1 ½ cup mashed overripe bananas (3-4) ¾ cup sugar ¾ cup vegetable oil 2 eggs 2 T vanilla (that is not a typo… two tablespoons is correct) 3: Put it all together: Stir banana mixture into flour mixture; stir just to moisten.

Original Ingredients 1½ cups small lentils, such as Pardina or Puy (12 ounces), or use any size green or brown lentil 1 medium onion, diced 2 bay leaves 2 whole cloves (*optional, I skip this) Kosher salt and black pepper 4 or 5 medium potatoes (*and/or 5 large carrots), peeled and sliced 3/4-inch thick 3 Tbsp extra-virgin olive oil, plus more for drizzling 2 medium leeks, white and tender green parts, chopped in 1/2-inch pieces 1 tsp chopped garlic (*just crush several cloves) 1 large thyme or rosemary sprig 2 Tbsp pimentón dulce or smoked sweet paprika ⅛ tsp ground cayenne, or to taste (*moar) Small pinch of saffron (about 12 strands), soaked in 1/4 cup cold water (*optional) 1 cup chopped canned tomato with juice 2 Tbsp sherry vinegar (can substitute red wine vinegar or apple cider vinegar) Chopped parsley (optional) Instructions Note: the lentils and leeks start out in two separate pots, then both end up in the same pot with the lentils.

Original Equipment Stand mixer 2 9 inch round cake pans Ingredients Carrot Cake 2 cups (250 grams) all-purpose flour 2 teaspoons baking soda 1/2 teaspoon fine sea salt 1 tablespoon ground cinnamon 1 1/4 cups (295 ml) canola or other vegetable oil 1 cup (200 grams) granulated sugar 1 cup (200 grams) lightly packed brown sugar 1 teaspoon vanilla extract 4 large eggs 3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots) 1 cup (100 grams) coarsely chopped pecans 1/2 cup (65 grams) raisins Frosting 8 ounces (225 grams) cream cheese, at room temperature 1 1/4 cups (140 grams) powdered sugar 1/3 cup (80 ml) heavy whipping cream 1/2 cup (50 grams) coarsely chopped pecans, for topping cake Instructions Batter Heat the oven to 350 degrees Fahrenheit (176C).

Original Ingredients 3 cups all-purpose flour divided 2 1/2 cups for crust and 1/2 cup for filling 2/3 cups powdered sugar for the shortbread, plus more for dusting 1/2 tsp salt 12 tbsp unsalted butter melted 3 tbsp lemon zest, zest of three lemons 3 cups sugar 8 eggs large, room temperature 1 cup lemon juice fresh Instructions Heat oven to 350F and line a 9x13 baking dish with parchment paper.

Notes Designed to feed 4 people This is designed for a pan that is not the American standard. For an American pan use only 3/4 of the ingredients below Gouda or Beemster Vlaskaas Cow’s Milk Cheese can be used as a substitute for Edamer Ingredients 200g (2.013c) flour 100g (6.972 Tbsp) butter 1/2 tsp salt 5 Tbsp water Butter to grease a springform pan 200g (7.055 oz) cooked ham 4 eggs 1/3L (1.

Original 1 Original 2 Ingredients 1 lb boneless stew meat (lamb shoulder, beef cross rib roast, etc) 1 tsp turmeric (ground) 1 tsp salt freshly ground black pepper, to taste cayenne powder, to taste olive oil 1 yellow onion, diced (1/2 for now, 1/2 for later) 2 lbs eggplant, any variety, peeled olive oil 3 Tbsp tomato paste (optional, Laura-only addition) 2lbs carrots, peeled and cut into 1/4 inch rounds