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BaguetteTom
for 1 small baguette
1 1/8  cup flour (160g)
1 package yeast (2 1/4 tsp)
1 tsp salt
100 mL WARM water (1/4 cup + 2 tblsp + 2 tsp)
Mix flour and yeast, then add water and mix 1 minute.
Then add salt. You can put in bread machine for 15 minutes but mixing by hand is not hard.
Place in a greased bowl let rise for 20 minutes.
Form dough into a baguette, let rise again for 10 minutes.
Brush with water (for a golden brown crust).
Bakes at 460 for 30 minutes.

Banana and Blueberry Oat Wholewheat MuffinsTom
1 cup whole wheat flour
1/4 cup regular flour
1 cup oat flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup milk
1/2 cup applesauce or apple butter or pear butter
1 tsp vanilla
2 banana (larger the better)
1/4 blueberries, or any berry
Mix all dry ingredients in a large bowl.
Then the milk, applesauce, vanilla in a separate bowl.
Add this to the dry ingredients.
Then, mash up the bananas (I use my hands) and mix this into the batter.
Pour into muffin tin and bake at 400 degrees for 20 minutes.

Basic Pasta DoughTom
2 cups Flour
3 egg yolks
1/4 tblsp salt
7 tblsp water

make a pile of the flour
make a well
put in egg yolks and mix with a fork to make a sludge
keep mixing to make a ball, use all crumbs
knead for ten minutes until it is completely smooth
brush with olive oil and let stand for 10 minutes

CHICKEN WITH RICEMom
1 c. rice
1 can cream of mushroom soup
1 can cream of celery soup (or some other veg. cream soup)
1/2 c. milk
Butter the bottom and sides of an 8X13 pan.
Sprinkle 1 c. rice over the bottom
Add 1 can cream of mushroom soup
1 can cream of celery soup (or some other veg. cream soup)
1/2 c. milk to the rice and soup mixture
Place 1 cut up chicken, skin side down, on the rice mixture
Sprinkle 1/2 to 1 envelope dry onion soup mix over.
Cover with foil . Bake 2-2 1/2 hours at 300-325 degree oven (or 1 1/4-1
1/2 hours in a 350 degree oven

Chocolate Raspberry MousseTom
12 ounce package of semisweet chocolate chips
raspberries, usually a pint is enough
1 tablespoon granulated sugar
8 oz heavy whipping cream
3 egg whites

The only hard part here is the whipping of the cream and egg whites.

First, mash the raspberries down, then pour the chips into a double boiler.
Melt the chips, usually takes about 20 minutes on fairly high heat on a
double boiler. Once melted, add the raspberries and sugar and set aside to cool.
It is important that all of the chocolate is melted, especially if you plan on
squirting it though a pastry bag, as chunks of unmelted chocolate will not go
thought the hole.

Once the chocoloate is cool, whip the eggs first until they are stiff, then whip
the cream until it is stiff. Using a hand mixer, this takes about 15 to 20 minutes for each one.

Add about a 3rd of the eggs to the chocolate first, completely mix in (no white streaks left). Now add the rest of the egg whites and mix it in completely. Then
add the cream, and you can usually add it all at once, but the mousse is not
done until all of the cream has been completely incorporated and the mousse is
a nice light color brown. Refrigerate it to get it a bit more stiff, but it is
basically finished.

ONION SOUPMom
2 T. butter
1/2 C.dry white wine
2 T. olive oil
8 C. chicken or beef stock
4 large onions, thinly sliced
6-8 thick slices French bread
2-4 garlic cloves, finely chopped 
1 t. sugar
12 oz. swiss cheese
1/2 t. dried thyme
2 T. flour
In a large flameproof casserole, heat butter and oil. Add onions. Cook
10-12 minutes, until onions are well browned. Sprinkle flour over and
stir in. Add White wine and stock and bring to a boil. (Skim off foam)
Reduce heat and simmer for 45 minutes( Stir in 2 T. brandy now if you
want.)
Rub each slice of toasted French bread with a garlic clove. Fill 6-8
oven proof soup bowls 3/4 full. Float a piece of toast in each bowl.
Top with grated cheese and grill 6" from the flame, 3-4 min. until
cheese melts and bubbles

PORK CHOPS, ONION SOUP & RICEMom
6 pork chops
1 c. rice
1 envelope dry onion soup mix
2 1/2 c. water
Fry 6 pork chops and partially cook. Remove from pan.
Add 1 c. rice and stir
Add 1 envelope dry onion soup mix
Add 2 1/2 c. water and stir.
Return pork chops to pan. Cover and cook over low heat for 30
min. or until all liquid has been absorbed by rice.

ProfiterolesTom
1/2 stick of butter (4 tblsp)
1/2 cup of milk
1 tablespoon of sugar
pinch of salt
2 eggs

oven: 425
Do all of this in a fairly small suacepan. And use a wisk for best results.

First, melt the butter, but do not burn it.

Then, add the milk, salt and sugar. Bring this to a boil, stirring.
Important: It must get to the boiling point, such that the milk is beginning
to rise out of the sauce pan.

Pour the flour in, all at once and begin wisking. Take it off the heat, too.
Within a very short time, with vigorous wisking, a dough should form, and this
dough will get stuck in the wisk, but just shake it out of the wisk and
continue until there are no more flecks of white unincorporated flour there.

Now, add the eggs, but 1 at a time, and make sure the first egg is fully
incorporated before adding the second. This is done by gently wisking at first,
and then vigorously wisking once the egg is partially incorporated. Do this
for the second egg.

After the second egg, you should have a nice, smooth, somewhat stiff and warm
dough, but not too stiff. At this point, preheat the over to 425. and pour the
mixture into a pastry bag and wait for it to cool a bit.

Squirt out onto a baking sheet, and these can be balls or whatever shapes you want.
To make balls, be sure to squirt it from a verticle position, on top of itself.
This helps ensure that it will rise and stay round and contain an innercavity
where you can put some filling.

Bake for 12 - 15 minutes, depending on the sizes.

I put the chocolate raspberry mouse inside, but anything from cream to frosting can go in it.

SHORTBREAD COOKIESTom
1 cup soft butter
1/2 cup sugar
1 tsp vanilla
2 cups Flour
First, cream butter with sugar.
Next, stir in vanilla.
Now add flour. It will be very tough to get the flour incorporated, so
add 1 cup at a time. It will get mixed and become completely smooth.
Spoon out and flatten. Because it doesn't rise during baking, flatten to
the thickness you want.
Bake 10-12 minutes.

Shrimp BisqueTom (http://www.finedinings.com/shrimp_bisque_flambe_one_of_my_.htm)
9 ounces raw Shrimp
1 celery rib, coarsely chopped
2 medium onions, divided
3 Bay leaves
3 black peppercorns
2-1/4 cups cold water
2-1/4 teaspoons butter
1 carrot, finely chopped
2 1/4 teaspoon tomato paste
1 1/4 teaspoon dried thyme
1/4 + 1/8 teaspoon paprika
1/4 cup + 2 tablespoons Sherry wine
3 tablespoons Brandy
small bunch of fresh Parsley
3 cups heavy whipping cream
1/4 teaspoon + 1/8 teaspoon Kosher salt
dash of white pepper
Peel and de-vein the raw shrimp. Cover and refrigerate the shrimp until ready to use.

In a medium saucepan, place the shrimp shells, celery rib, one onion coarsely chopped, 1 bay leaf, peppercorns and cold water. Cover, bring to a boil then reduce heat and simmer 20 minutes. Strain and reserve the stock; discard shells and vegetables.

Finely chop the remaining one onion. In a large saucepan, melt the butter, sauté the reserved chopped onion and finely chopped carrot. Add the tomato paste, dried thyme and paprika.

Add the Sherry wine and Brandy, heat until warm. Move the saucepan to a flame-proof surface and carefully ignite the shrimp bisque soup mixture with a long-handled match. Allow the flame to burn out. Add the strained stock that you made to the bisque mixture. Puree the bisque in a blender or food processor and return the bisque to the pan.

Tie the remaining 2 bay leaves and parsley in a cheesecloth making a bouquet garni and add to the shrimp bisque soup. Cool the bisque and cover the bisque soup. Place in the refrigerator until ready to serve the shrimp bisque soup.

At serving time, add the heavy whipping cream, heat on the stove at a medium heat stirring constantly, do not let the bisque soup boil. Remove the bouquet garni herb bundle. Add the raw de-veined shrimp to the bisque. Set a timer for 2 minutes (do not overcook the shrimp or they will be tough and rubbery). Add the Kosher salt and pepper to taste and serve the shrimp bisque brandy flambe soup with some of the cooked shrimp piled high in the center of each shrimp bisque flambe soup bowl. Garnish with fresh parsley leaves and serve the shrimp bisque brandy flambe soup.

SODA CRACKERSTom
FIRST STEP
1 ½ tsp yeast
1 ½ cup warm water
½ tsp sugar
3 ½ cup flour

SECOND STEP
1 tsp Baking Soda
1 tblsp water
2 tblsp + 2 tsp buttermilk
2 tsp salt
¼ cup butter or shortening (softened)
1/2 to 1 cup more flour
FIRST STEP
Combine yeast, water, sugar and flour in a large bowl (lightly greased with veg oil). Should be a pretty smooth ball of dough. Cover with plastic wrap. Set this in a warm place for 25 HOURS. It will double (at least) in size, so the bowl should be big.

SECOND STEP
In the same bowl, add baking soda with 1 tblsp water + 2 tblsp + 2 tsp buttermilk + the salt + the softened butter. Mix all of this together, it will be really sticky. Now add ½ to 1 cup flour. You want to add just enough to make a nice firm dough that is no longer sticky.
Knead for 2 minutes.
Let it rest for 15 minutes.
Knead again until smooth and springy.
Place in a lightly oiled bowl and rest for 3 hours.
Now, because it is so much dough, and you need to roll it out so thin, I cut this up into 4 pieces.
Take the first piece and roll it out ¼ in thick. Try to make it a square.
Fold it over from the corners until you have 3 layers and roll it out thin again. Do this 2 more times, and the last time roll it out to 1/8 in thick for baking.
Once rolled out, it is best to poke small holes, and I take about 4 or 5 forks in my hand stacked together and poke wholes in the whole dough before cutting it up. After the wholes, cut it up into whatever shape you want. These bake on an ungreaed cookie sheet for ~ 3 minutes, or until the edges are just turning brown.
This recipe will yield about 2 full gallon ziplock bags. Also, by the third day, I always find that these crackers begin to get a little stale (since there are no preservatives in them), so an airtight container is best for storage.

Super Vegan SaladTom
1 apple
1 banana
a handful of fresh raspberries
a small of dried cranberries
a large handful of spring salad mixture
1 tbsp brown mustard
1 tbsp honey
2 tbsp orange juice
Mix the dressing first, which is to put the mustard and honey into a large bowl, (large because all mixing will take place in here), and mix these 2 together before adding the orange juice. If the honey is not mixed in with the mustard before the OJ is added, it is more difficult to get it mixed in. The ratios and amounts of these 3 ingredients should be done to taste as well.
First, put the lettuce in this bowl and mix the dressing through.
After cutting up the apple into small bite size pieces, then slicing the banana, add these to the bowl with the dressing and mix in with the lettuce.
Now add the raspberries and cranberries on top and that is all.

Thin Crust Pizza Doughtom
0.5 oz yeast (4.5 tsp)
1/2 tsp sugar
1.5 cup warm water
pinch salt
3.5 cup flour
proof yeast with sugar for 8 minutes
then add flour by hand in maybe 3 portions and knead until smooth