recipes
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recipes [2022.11.23 15:27] – Steve Isenberg | recipes [2023.05.09 12:32] – Steve Isenberg | ||
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~~NOCACHE~~ //<fs x-small> | ~~NOCACHE~~ //<fs x-small> | ||
+ | ~~DISCUSSION~~ | ||
=====Recipes of Interest===== | =====Recipes of Interest===== | ||
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|2 Tbsp|Vegetable oil| | |2 Tbsp|Vegetable oil| | ||
|3 Tbsp|Honey| | |3 Tbsp|Honey| | ||
- | |2 eggs|and water to make 11 ounces| | + | |2 eggs|and water to make 12 ounces| |
|3 Tbsp|dried milk powder| | |3 Tbsp|dried milk powder| | ||
|30g|Flax Seed Meal| | |30g|Flax Seed Meal| | ||
- | |220g|White flour (or, 30g Flax Seed Meal and white flour to make 250g)| | + | |220g|White flour (or, Flax Seed Meal and white flour to make 250g)| |
|230g|Whole wheat flour (approx 1½ cups)| | |230g|Whole wheat flour (approx 1½ cups)| | ||
|1 tsp|kosher salt| | |1 tsp|kosher salt| | ||
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====Black Bean Brownies==== | ====Black Bean Brownies==== | ||
- | RECIPE UNDER TEST.\\ | + | The following |
- | Black beans replace the flour. | + | |
- | // | + | |
- | |15.5 oz can|Black beans, rinsed and drained| | + | |15.5 oz can|Black beans, rinsed and drained, 250g| |
- | |3|eggs| | + | |2 Tbsp|Cocoa powder, 10g| |
- | |3 Tbsp|vegetable oil| | + | |½ Cup|quick oats, 40g| |
- | |½ Cup|Cocoa powder| | + | |¼ tsp|salt| |
- | |1/8 tsp|salt| | + | |⅓ Cup|maple syrup, honey, or agave, 75g| |
- | |1 tsp|vanilla extract| | + | |2 Tbsp| Sugar, or omit this and increase honey to ½ Cup| |
- | |¾ Cup|white or packed brown sugar| | + | |¼ Cup|coconut |
- | |½ tsp|baking powder, optional, for a more cake-like brownie| | + | |2 tsp|vanilla extract| |
- | |1 tsp|instant coffee (optional)| | + | |½ tsp|baking powder| |
- | |½ Cup|milk chocolate chips| | + | |½ - ⅔ Cup|milk chocolate chips| |
+ | | |Optional, more chips for presentation| | ||
- | - Preheat oven to 350F. Lightly grease 8x8 square baking pan, or line it with parchment paper | + | - Preheat oven to 350°F |
- | - Place beans and oil in bowl and mix till smooth | + | - Combine all ingredients except chips in a good mixer, best may be Vitamix; blend till completely smooth; really, blend it well |
- | - Add eggs and mix | + | - Stir in the chips |
- | - Add rest of ingredients except | + | - Pour into greased 8x8 pan |
- | - Stir in chocolate | + | - Optionally, sprinkle |
- | - Pour into pan | + | - Cook 15-18 minutes |
- | - Optionally, sprinkle | + | - Cool at least 10 minutes before trying to cut |
- | - Bake till top is dry and edges start to pull away from sides of pan, about 30 minutes OR 20-25 mins till toothpick comes out clean | + | |
+ | Nov 2022: Used 9x9 pan and baked for 15 minutes. | ||
+ | |||
+ | ====Salmon Pate==== | ||
+ | //Original recipe | ||
+ | |||
+ | |1|1 pound can salmon (I prefer the red but you can use pink)| | ||
+ | |2|envelopes unflavored gelatin| | ||
+ | |2|cups mayonnaise (I like Hellmann’s) (DO NOT use fat free or low fat – it will not firm up)| | ||
+ | |1/2|cup bottled chili sauce (can use more)| | ||
+ | |2 Tablespoons|lemon juice| | ||
+ | |2 Tablespoons|Worcestershire sauce| | ||
+ | |1 Tablespoon|dried dill weed (adjust to your taste… less or more)| | ||
+ | |¼ Tablespoon|EACH black pepper, Tabasco (I have used 1+ tablespoon Tabasco…I like spicy!)| | ||
+ | |1|7 ounce can tuna, drained & flaked (you can use more salmon instead)| | ||
+ | |4|hard-boiled eggs, finely chopped| | ||
+ | |½ Cup|pimento-stuffed green olives, chopped (I use salad olives & chop finer)| | ||
+ | |⅓ Cup|minced onion (or 3 tablespoons dried minced) (I actually use a while small Onion)| | ||
+ | |||
+ | - Drain Salmon, reserve liquid. Add water to reserved liquid to make ½ cup. Bone & finely flake the salmon. Set aside. | ||
+ | - In a heatproof measuring cup, combine gelatin & reserved salmon liquid. Place cup in a pan of hot water & stir to dissolve gelatin. | ||
+ | - Transfer dissolved gelatin to mixing bowl & slowly blend in mayonnaise.\\ Stir in chili sauce, lemon juice, Worcestershire sauce, dill weed, pepper, & Tobasco. | ||
+ | - Fold in flaked salmon, tuna, chopped egg, olives, & onion. | ||
+ | - Turn into greased 6 cup mold. | ||
+ | - Chill until firm (about 3 hours). | ||
+ | | ||
+ | |||
+ | ====M' | ||
+ | //Specialty egg muffins, from a 6-year-old aspiring cook// | ||
+ | ===Ingredients=== | ||
+ | * eggs | ||
+ | * milk | ||
+ | * salt | ||
+ | * oil | ||
+ | * cheese | ||
+ | |||
+ | You will need muffin tins with liner | ||
+ | |||
+ | ===optional ingredients=== | ||
+ | * tomato | ||
+ | * mushrooms | ||
+ | * spinach | ||
+ | * broccoli | ||
+ | * surprise ingredient (you choose) | ||
+ | |||
+ | ===Instructions=== | ||
+ | - Preheat oven to 350° | ||
+ | - Mix eggs with salt and milk (like scrambled eggs) | ||
+ | - Put liners into muffin tins | ||
+ | - Oil the liners | ||
+ | - Put mixture into tin | ||
+ | - Bake until done | ||
---- | ---- | ||
- | ¼⅓½¾ | + | ⅛ ¼ ⅜ ⅓ ½ ⅝ ⅔ ¾ ⅞ °F |
+ | |||
+ | |||
recipes.txt · Last modified: 2024.05.02 07:47 by Steve Isenberg