Ingredients

2.5 C High Gluten Flour
1/4 C Whole Wheat Flour
1/4 C Basil – chopped finely
1 TBL Yeast
1.5 C Water – PLUS more to develop consistency

Instructions

Mix all ingredients for 5 minutes slow, and 4 minutes fast
Rest the dough for 10 minutes
Divide and roll into golf ball sized rolls
After rounding, proof for about 30-40 minutes
Bake with steam for 5 minutes at 500 degrees
Then lower the temp to 400 and cook until browned

ORIG:
20 pounds High Gluten Flour, 99PRD011113
2 pounds Crusty Baguette – 10%, 99PRD011409
3 LBS Pesto, 99PRD011680
5 oz Dry Yeast, 99PRD012140
5 Liters Water

Served on Day 3

 

SERVED ABOARD ROYAL CARIBBEAN

Ingredients

2.5 C High Gluten Flour
1/4 C Whole Wheat Flour
1 TBL Yeast
1/4 C Parmesan Cheese
1 tsp Paprika
1 C Water – more or less – adjust database

Instructions

Mix all ingredients for 5 minutes slow, and 4 minutes fast
Rest the dough for 10 minutes
Divide and roll into golf ball sized rolls
After rounding, dip upside down in sesame and place on the sheet pan
After rounding, proof for about 30-40 minutes
Bake with steam for 5 minutes at 500 degrees
Then lower the temp to 400 and cook until browned

Special Steps

Variations

ORIG
20 pounds High Gluten Flour, 99PRD011113
2 pounds Crusty Baguette – 10%, 99PRD011409
4 oz Dry Yeast, 99PRD012140
2 LBS Parmesan Cheese, 99PRD10808
5 OZ Paprika
6 Liters Water
Served on Day 2

 

SERVED ABOARD ROYAL CARIBBEAN

2 C AP White Flour
2 TBL sugar
1 TBL Dry Yeast
1/2 C Egg Product
scant salt
4 TBL butter, softened
1 C Water – more or less – adjust database

Special Steps The recipe, when shared, was very light on amounts and instructions.

ORIG

50 pounds AP White flour
3 LB sugar
8 oz Dry Yeast, 99PRD012140
2 3/4 L Egg Product
4 oz salt
10.5 LB butter, softened
9 Liters warm Water
2 LB croissant butter to be used for 7 pounds of dough

Instructions

Mix all ingredients for 2 minutes slow, and 2 minutes fast
Laminate them with 1 block croissant butter
Give three inch folds
Rest dough before use 10 hours

Served on Day 1, 2, 3, 4, 5, 6, 7

 

Ingredients

1 16 oz can crushed pineapple
1 16 oz can whole berry cranberries
1 16 oz. Tub whip cream
1 8oz pkg cream cheese
1 cup chopped pecans
1 3 oz pkg raspberry jello

Instructions

1. Pour off liquid of can of pineapple and reserve in cup.
2. Add water to pineapple liquid to make 1 cup.
3. Add pkg of jello to liquid and cook till jello is disolved.
4. Put the cup of pineapple and jello liquid in large bowl and blend In the cream cheese till not lumpy and is smooth.
5. Add the can of crushed pineapple, cranberries and nuts.
6. Fold in the whip cream and refrigerate to set up.

 

Ingredients

4 Large Radishes
Pointy steak knife

Instructions

1. Cut small flat section on the end with the tap root
2. Insert knife point into side of radish at 45 degree angle to inside center of radish
3. Rotate knife 90 degrees and repeat, connecting cut edges
4. Repeat until you’ve made it all the way around
5. Gently separate along the cut mark
6. Use as a nice garnish on your plate

 

Ingredients

DRESSING
2 TBL lime juice
1/4 CU brown sugar
1 tsp turmeric
1 TBL coriander
1 tsp curry powder
(optional – minced jalapeno without seeds or veins)

SALAD
2 CU Mandarin style pea tendrils
2 TBL olive oil (heated on stove)
1/2 CU julienned peppers

Instructions

1. Mix together dressing and set aside
2. Heat oil. Add peppers when hot.
3. Cook only a minute or two
4. Add pea tendrils (one large handful per person)
5. Let wilt just a bit
6. Add dressing to pan, stir briefly, then serve
7. Top with diced pineapple and almonds
Also good with Salsa Tropical instead of pineapple – See recipe here!

 

Ingredients

2 green apples (quartered, deseeded, and sliced)
juice from 1 lemon
1 tsp grated ginger
2 tsp Grandpa’s CinnaSugar®
1 TBL brown sugar

Instructions

1. Stir apples with lemon juice
2. Melt butter and combine will all other ingredients
3. Pour over top of apples
4. Bake 30 minutes
5. Serve with ice cream

 

Ingredients

For the corn bread
1 cup flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup milk
3 tablespoons honey
1/2 stick (4 tablespoons) unsalted butter, melted and cooled, plus extra for the pan

For the pudding
1/2 batch corn bread
1 tablespoon unsalted butter, plus extra for the pan
1 cup diced onion
3/4 cup (about 3 ounces) grated Jack cheese, preferably dry Jack (may substitute sharp cheddar)
2 teaspoons finely chopped fresh flat-leaf parsley (optional)
1 teaspoon finely chopped fresh rosemary leaves
1 teaspoon finely chopped fresh thyme leaves
2 cups heavy (whipping) cream
3 large eggs
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Instructions

For the corn bread: Preheat the oven to 425F. Generously butter an 8-inch square baking dish.

In a large bowl, combine the flour, cornmeal, baking powder and salt.

Set aside.

In a medium bowl, whisk together the eggs, milk and honey. Add the wet ingredients to the dry ingredients, stirring just until combined.

Add the melted butter and stir into the mixture. Pour into the prepared pan and bake until a toothpick comes out clean, 15 to 20 minutes. When cool enough to handle, cut half of the corn bread into cubes no smaller than 1 inch; you should have about 4 cups of loosely packed cubes; reserve the remaining corn bread for another use.

For the pudding: Preheat the oven to 350F. Generously butter an 8- or 9-inch baking dish.

Place 3 to 4 cups of corn bread cubes in the baking dish; you should have enough to just barely cover the bottom of the dish in a single layer. Set aside.

In a medium skillet over low heat, melt the butter. Add the onion and cook, stirring occasionally, until softened and golden brown, at least 20 minutes. Remove from the heat.

Scatter the onion, cheese, parsley (if using), rosemary and thyme evenly over the corn bread cubes. Using a wooden spoon, carefully turn the cubes to distribute the seasonings.

In a medium bowl, whisk together the cream, eggs, salt and pepper. Pour – RECIPE GOT TRUNCATED… SORRY.

 

Sauteed Broccoli & Bok Choy (Every Day Foods)

Ingredients

Baby bok choy
Head of broccoli
1 tbl garlic
2 tbl ginger

Instructions

1. Trim bok choy, trim leaves big, trim stalks to ¼”
2. Cut off broccoli, flourettes, peel off outside stem, cut stem to ¼”.
3. Cook medallions in ½ cut water, cover & cook 5 minutes.
4. Add flourettes, add 2 tbl water, cover & cook 5 minutes more.
5. Uncover & cook till liquid evaporates. Add 1 tbl minced garlic, 2 tbl canola oil, add leaves, cover for 1 min, stir around and add ginger & soy.

===========

Sauteed Broccoli and Bok Choy – a bit of a personal twist

Ingredients

Baby Bok Choy
1 head of Broccoli
1 TBL garlic
2 TBL ginger liquid
2 TBL soy
2 TBL canola oil

Instructions 1.

Trim Bok Choy – trim leaves big, stalks to 1/4 inch
2. Cut off brocolli florettes – Peel off outside stem and cut stem to 1/4 inch
3. Cook both 1/4 inch medallions in 1/2 CU water (covered) for 5 minutes
4. Add florettes
5. Add 2 TBL water, cover and cook 5 minutes more
6. Uncover and cook till liquid evaporates (reduce)
7. Add garlic
8. Add 2 TBL canola oil
9. Add leaves and cover. Cook for 1 minute.
10. Stir around and cook for 1 minute more.
11. Add ginger and soy.
12. Serve hot.

 

Ingredients

1 CU EACH (all cubed) Cantelope, Pineapple, Honey Dew, Guava, Mango,
Tomato
1 diced red onion
2 TBL EACH cilantro, garlic and lime juice
salt and pepper to taste

Instructions

1. Mix together all ingredients
2. Serve with grilled talapia
Variations Also great with taco chips and potato chips.

Ingredients

3 medium tomatoes, diced
1/3 CU diced red onion
1 tsp minced fresh garlic (or to taste)
2 TBLSP chopped fresh cilantro
Juice of 1 lime
1 TBLSP chopped scallions
1/4 tsp salt
Pinch pepper

Instructions

Combine all ingredients in a medium bowl and mix well. Refrigerate.

 

McDonald’s will sometimes charge 5¢ for a packet of salsa. Don’t get upset. Rather: buy a couple dozen packets – or more! 5¢ per packet figures out to about $4 per jar – which is market price. Plus you now have something that is not normally sold as a commodity. LOL

Ingredients

• 2 medium tomatoes – seeds removed and diced
• 2 TBL minced onion
• 1 TBL jalapenos – seeds removed – grated
• 2 TBL green bell pepper – minced
• 1 TBL sugar (high fructose corn syrup eliminated)
• 1 TBL white vinegar
• 1 tsp lime juice
• 1/2 tsp DRY cayenne pepper
• 1 tsp cumin
• 1 tsp garlic powder
• 1/4 tsp salt
• Pinch pepper

Instructions

1. Combine all ingredients in a medium bowl
2. Put in food processor or chopper
3. Pulse until not quite chunky
4. Drain excess liquid
5. Let set for five minutes to let liquid absorb into dry ingredients
6. Drain any remaining liquid
7. Serve – Refrigerate leftovers

This was created by Robert, and is the “debug” stage. Please forward comments and suggestions to Robert@GrandpaCooks.com

 

Ingredients

1 pound firm tofu, large dice
3 tablespoons vegetable oil
4 teaspoons garam masala
4 teaspoons kosher salt
3 medium garlic cloves, thinly sliced
1 medium yellow onion, thinly sliced
2 medium plum tomatoes, finely chopped
2 teaspoons ground ginger
1 pound baby spinach
1/2 cup plain Greek-style whole-milk yogurt

Instructions

1. Combine tofu with 1 tablespoon of the vegetable oil, 2 teaspoons of the garam masala, and 2 teaspoons of the salt. Mix gently to coat tofu; set aside.

2. Heat a large (12-inch) frying pan over medium-high heat and add 1 tablespoon of the oil. When it shimmers, add tofu in a single layer and cook until browned, about 5 minutes. Transfer to a plate.

3. Wipe out the pan, return it to the stovetop over medium heat, and add remaining 1 tablespoon oil. When it shimmers, add garlic and onion and cook, stirring occasionally, until onion is tender and browned, about 3 minutes. Stir in tomatoes and ginger and cook until tomatoes just start to soften, about 2 minutes.

4. Add spinach in handfuls and stir frequently, scraping the bottom of the pan to incorporate any browned bits. Cook until spinach is very wilted and liquid is cooked off, about 7 minutes. Stir in reserved tofu and cook until heated through, about 1 minute. Remove from heat. In a medium bowl, stir together remaining garam masala, remaining salt, and yogurt and add to spinach mixture. Stir until well mixed and serve.
Saag, a stew of spinach and spices, is one of the most common offerings at Indian restaurants. We added tofu for a quick, delicious dish.

 

Ingredients

1 TBLSP olive oil
2 TBLSP chopped garlic
4 TBLSP chopped almonds
2 medium red bell peppers, julienne
1 small onion, thinly sliced
2 CU diced tomatoes
3 TBLSP tomato puree
1/2 orange, juiced
2 TBLSP orange peel
1/2 tsp salt
1/4 tsp chili flakes
1/4 CU chopped parsley

Instructions

1. In a large sauté pan, heat olive oil over medium and add garlic. Sauté until lightly browned. Remove garlic with a slotted spoon. Add almonds and repeat the same process. Add onions and peppers and sauté until they are soft, about 5 minutes.
2. Add tomatoes, orange juice, orange peel, salt and pepper. Simmer 15 more minutes. Add back garlic and almonds and simmer 2 more minutes.

Remove from heat and stir in parsley.

 

Ingredients

5 roma tomatoes, diced
1 vadallia onion – diced
5 cloves minced fresh garlic (or to taste)
1 entire bunch chopped fresh cilantro
2 TBL lime juice
2 entire bunches chopped scallions (greens only)
4 jalapenos (seeded and de-veined for milder salsa)
1/4 tsp salt and a pinch of pepper (to taste)
1 medium can diced tomatoes

Instructions

Combine all ingredients in a medium bowl and mix well. Refrigerate.

 

Source: America’s Test Kitchen

Yield: 4
Do not substitute no-boil lasagna noodles for the traditional, curly-edged lasagna noodles here. Meatloaf mix is a combination of ground beef, pork, and veal, sold pre-packaged in many supermarkets. If it’s unavailable, use ½ pound each ground pork and 85 percent ground beef. We recommend using either whole milk or part-skim ricotta here, but do not use fat-free ricotta, which has a very dry texture and bland flavor.
RECIPE INGREDIENTS
3 (14.5-ounce) cans whole peeled tomatoes
1 tablespoon olive oil
1 medium onion, minced
Salt
3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
1/8 teaspoon red pepper flakes
1 pound meatloaf mix
10 curly-edged lasagna noodles (about 8 1/2 ounces), broken into 2-inch lengths
2 ounces mozzarella cheese, shredded (1/2 cup)
½ ounce Parmesan cheese, grated (1/4 cup)
Ground black pepper
¾ cup ricotta cheese (see note)
3 tablespoons chopped fresh basil leaves

DIRECTIONS
Pulse the tomatoes with their juice in a food processor until coarsely ground and no large pieces remain, about 12 pulses.

Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and ½ teaspoon salt and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat and cook, breaking apart the meat, until lightly browned and no longer pink, 3 to 5 minutes.

Scatter the pasta over the meat, then pour the processed tomatoes over the pasta. Cover, increase the heat to medium-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, about 20 minutes.

Off the heat, stir in half of the mozzarella and half of the Parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta over the noodles, then sprinkle with the remaining mozzarella and Parmesan. Cover and let stand off the heat until the cheese melts, 2 to 4 minutes. Sprinkle with the basil and serve.

Recipe by America’s Test Kitchen. All rights reserved.
Date Added: 07/08/2011

From SeriousEats.com

DIY Homemade Greek Yogurt

 

 

Procedures

1. In a heavy-bottomed pot over medium heat, bring milk to 180°F, stirring regularly to prevent scorching. Once milk has reached temperature, allow it to cool to 110°F (place pot in an ice bath to speed cooling, if desired).

2. When milk has cooled, add yogurt to the pot and whisk thoroughly to combine.

3. Pour milk and starter mixture into two quart-sized jars (and smaller 1/2-pint, if using) and screw on lids. Place them in a small insulated cooler and fill with 120°F water until jars are submerged nearly up to their lids. Close cooler and leave in a draft-free, undisturbed place for six hours or until desired tartness is achieved.

4. When incubation is complete, remove jars from water bath and place in refrigerator for at least six hours to halt culturing and set yogurt.

5. At this point, yogurt may be eaten, but to achieve a Greek-style consistency, it will need to be strained. Place a fine mesh strainer over a bowl and line it with two layers of cheese cloth. Spoon yogurt into lined strainer and allow to drain for two hours or until desired thickness is achieved.

6. Transfer yogurt to a storage container and refrigerate until needed. Remaining leftover whey (approximately two cups) may be reserved for another use if desired.

Ingredients

2 lg. potatoes, Chopped into marble sized pieces
1/2 lg. onion, chopped
1 small can chicken broth
3 cloves garlic
1 TBL butter
1 tsp. salt
1/2 tsp. black ground pepper
1/2 CU whole milk (Don’t use skim for this recipe – it won’t work)
1/4 C. shredded sharp cheddar cheese (for garnish)
1 TBL chopped fresh chives (for garnish)
1 TBL container sour cream (for garnish)
additional shredded cheddar cheese (for garnish)
Cooked bacon (for garnish)

Directions

1. Bring salted water to rolling boil
2. Reduce to simmer and add potatoes
3. Cook 8-10 minutes or until tender
4. Add onions and garlic about half way through
5. Drain potato and onion mixture
6. Mash mixture using hand masher or use a ricer
7. Moved mixture into blender and add broth – Pulse only.  Do not over process.
8.  – WARNING – Keep blender body vented or the mixture will cover your ceiling
9. Add more if necessary to blend, but keep it thick
10. Put into heat-resistant bowl
11. Add toppings and serve

IMPORTED – NOT YET DEBUGGED

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1 teaspoon minced fresh garlic -$ M A:
1 teaspoon lime juice ,
1 teaspoon minced jalapeno pepper ( •’2. ,.(.f’ e,.. J
2 tablespoons minced scallions
1 tablespoon chopped cilantro
1 teaspoon salt I 0′ L
3 tablespoons canola oil – c..t+IL.
1 pound skinless chicken breast halves, boned
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Avocado Salad: “”i
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112 cup diced avocado/ i••
1/3 cup diced tomato,•
1 tablespoon diced red onion
2 teaspoons chopped cilantro
2 teaspoons lime juice
1/4 teaspoon salt
112 teaspoon minced jalapeno
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
112 red onion, thinly sliced
1 teaspoon canola oil
4 whole-wheat tortillas, about 1 O-inches in diameter
1 cup shredded Monterey Jack cheese
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1. In shallow glass baking pan, combine all ingredients for marinate and mix well. Add
chicken and marinate 2 hours or overnigbt.
2. Combine all ingredients for avocado salad in a small bowl. Mix well and refrigerate.
3. Preheat oven to 400∞. In a large saute pan, saute peppers and onions in cano1a oil over
medium heat until tender, about 1 to 2 minutes. Remove from pan and add chicken breasts.
Sear 1 to 2 minutes on each side or until golden brown. Transfer to baking pan and bake in
oven for 10 minutes. Slice into 1-inch slices.
4. Place tortilla on a flat surface and place 3 ounces chicken on 112 of tortilla. Top with 112
cup sauteed vegetables and 114 cup shredded cheese. Fold half. Place on bot grill pan or
under broiler to warm. Cut into 4 wedges. Serve with 114
Makes 4 servings, each containing approximately:
365 calories
28 gm. carbohydrate
14gm.fat
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69 mg. cholesterol
31 gm. protein”””””
590 mg.i sodium
4 gm. fiber

RECIPE

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