recursal/Fanatic-Fandom huggingface dataset:
Pie Crust

Makes one piecrust, which is to say just the bottom. Double the recipe if you want to have enough to have a pie with a top crust too (such as a pot pie or apple pie, as opposed to an open topped pie like pumpkin or banana cream).

1 stick butter

1 1/4 cups flour (plus a bit extra for rolling out dough)

1/2 teaspoon kosher salt

1/3 cup water

Cut butter into sugar cube-sized pieces and freeze for at least half an hour. Mix flour and salt in a medium bowl. I also freeze the flour and salt, although for less time, which means the warm dry ingredients won't thaw the butter prematurely.

Toss the flour with the butter, and place on a clean surface (a clean counter or table, or use a pastry cloth or a large cutting board). Roll out the butter/flour mixture for a few minutes, until it looks like peeling paint (and still clearly a butter and flour mix, not a dough). You want the butter flat and coated with flour.

Pour mixture into bowl and add water, stirring with a spoon on mixing with your hands. You should quickly have a dough, which you will knead once or twice (try not to over-mix/knead, as this will make it less flaky, but also don't stress about it, because it will taste good anyway).

Wrap the dough and chill it for ~30 minute, then roll it out (adding flour to your surface if it sticks, or letting it warm slightly if it crumbles, but avoiding adding more liquid if you can avoid it).

Mold the dough to your pan or form into whatever shape you want, and bake and fill or fill and bake as the recipe requires.

(Adapted from The Clueless Gourmet)
Tuna-Parmesan Chowder

Tuna-Parmesan Chowder

• 2 tablespoons olive oil

• 1 onion, minced

• 3 medium baking potatoes (about 1 ½ lbs), scrubbed but not peeled, minced

• 4 stalks celery, minced

• 2 cloves garlic, minced

• 1 cup any variety stock

• 1 cup milk

• 13 ounces canned water-packed tuna, drained

• ¼ cup minced parsley leaves

• 1 teaspoon salt

• 1 teaspoon hot sauce

• 1 cup finely grated Parmesan cheese (or more, to taste)

Heat heavy skillet or dutch over over low heat and add olive oil. When oil is hot, add onion, potatoes, celery, and garlic, and cook for 10 minutes, stirring occasionally. Stir in whole wheat flour. Add stock slowly, stirring. Stir in milk, tuna, parsley, salt, and hot-sauce, and heat gently. Remove from heat and stir in Parmesan.

Can be dehydrated.
Celebration Brunch

• 9 medium baking potatoes (About 3 ½ lbs), peeled

• 2 tablespoons butter or margarine

• 1 ½ lbs tofu

• 2 teaspoon salt

• ¼ teaspoon ground nutmeg

• 2 tablespoons olive oil

• 2 onions, minced

• 4 cloves garlic, minced

• 8 eggs, beaten

• 2 tablespoons chopped fresh basil or parsley

• ½ teaspoon ground white pepper (black pepper works fine)

• ½ teaspoon crushed red pepper flakes (or ground red pepper to taste)

Serves 4+

Bring to a boil in a large saucepan potatoes in 8 cups of water. Simmer for 30 minutes, or until fork tender. Drain potatoes, and mash with fork or potato masher with butter, tofu, 1 teaspoon salt, and nutmeg. Set aside

Heat a large skillet over medium-low heat and add 2 tablespoons of olive oil. When hot, add onions and garlic, and cook for 8 minutes.

Add eggs, basil or parsley, 1 teaspoon salt, ground white pepper and crushed red pepper flakes.

Preheat over to 350 degrees and oil a ~10x13 inch casserole dish.

Spread potato mixture in dish and sprinkle with Parmesan cheese, then spread egg mixture evenly over the top of potatoes.

Bake for 10 minutes at 350 degrees F.

Can be dehydrated.
Banana-Raisin Whole Wheat Bread

• 2 ½ cups whole wheat flour

• 4 mashed very ripe bananas

• 1 ½ cups packed brown sugar

• 1 cup raisins

• 2/3 cup plain nonfat yogurt

• 2 eggs

• 1/3 cup vegetable oil

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 teaspoon vanilla

Move oven rack to lowest position. Heat oven to 350 F. Grease bottom only of 9X5 inch loaf pan. Stir together all ingredients until blended. Pour into pans. Bake 1 hour to 1 hour 15 minutes, or until toothpick inserted into the center comes out clean. Cool 10 minutes. Loosen sides of loaves from pan; remove from pan and place top side up on a wire rack.
Mushroom Mozzarella Pasta

12 ounces pasta of you choice, such as a ziti or twisty shape

1 tablespoon olive oil

3/4 pounds or so fresh mushroom, sliced or chopped or some combo

1 medium onion, halved and sliced thin

Salt and black pepper to taste

1/4 cup white wine (the original recipe calls for a dry marsala wine, but I just use whatever I have on hand)

3 tablespoons butter

3 tablespoons flour

1 1/2 cups stock or broth (chicken, vegetable or mushroom)

1/2-3/4 cup finely grated parmesan cheese

8 ounces (115 grams) mozzarella, cut into small cubes

Cook the pasta and drain. Preheat oven to 400 degrees F.

Reheat your empty pasta pot over high heat. Add oil and once it is hot, add mushrooms and cook until they’ve begun to brown and glisten, but have not yet released their liquid. Reduce heat to medium-high, add onions, salt and pepper and saute together until the liquid the mushrooms give off is evaporated. Add wine and cook mixture, stirring, until it has almost or fully evaporated (depending on your preference). Add butter, stir until melted. Add flour, and stir until all has been dampened and absorbed. Add stock, a very small splash at a time, stirring the whole time with a spoon. Make sure each splash has been fully mixed into the butter/flour/mushroom mixture, scraping from the bottom of the pan and all around, before adding the next splash. Repeat until all stock has been added. Let mixture simmer together for 2 minutes, stirring frequently; the sauce will thicken. Remove pan from heat.

Combine sauce with pasta in whatever you're going to cook it in the oven with. Stir in half the parmesan and most of the mozzarella until evenly mixed. Sprinkle the top with remaining cheese. Bake for 25 to 30 minutes, until edges of pasta are golden brown.
Lobster Bisque

Lobster Bisque

• 3 tablespoons butter

• ¼ cup chopped fresh mushrooms

• 2 tablespoons chopped onion

• 2 tablespoons chopped celery

• 2 tablespoons chopped carrot

• 1 (14.5 ounce) can chicken broth

• 1/8 teaspoon salt

• 1/8 teaspoon cayenne pepper

• 1 ½ cups half-and-half

• ½ cup dry white wine

• ½ pound cooked lump lobster meat (I used extra for a more lobster-y soup), you generally need 4 pounds of live lobster to get 1 pound of meat.

Serves 6

Melt the butter in a large saucepan over medium-low heat. Add the mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes. Stir in the chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes.

Pour the vegetable and broth mixture into the container of a blender, and add ¼ cup of the lobster meat. Cover, and process until smooth. Return to the saucepan, and stir in the half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.
Hash Browns with Eggs and Sausage (casserole)

• 10 medium baking potatoes (about 4 ½ lbs), scrubbed by not peeled

• 2 large onions

• 2 tablespoons olive oil

• 10 ounces of beef, pork, turkey, or soy sausage, minced

• 1 teaspoon salt

• 1 teaspoon ground black pepper (freshly ground is best)

• 8 eggs, beaten

• ½ cup finely grated Parmesan cheese (or more, to taste)

Serves 4+

Grate potatoes and onions, then drain in a colander (pressing out moisture).

Heat in a dutch oven or large skillet 2 tablespoons olive oil. When hot, add potatoes and onion, pressing into pan and stirring occasionally, for 10 minutes.

Stir in beef/pork/turkey/soy sausage, 1 teaspoon salt, and 1 teaspoon black pepper.

Reduce heat to low, cover, and cook for 10 minutes, stirring occasionally.

Preheat oven to 350 degrees F. Oil ~10x13 casserole dish.

Stir eggs and grated Parmesan cheese into potato mixture and spread in casserole dish.

Bake for 10 minutes at 350, or until golden brown.

Can be dehydrated
Turkey Meatloaf

Turkey Meatloaf

• 1 1/2 cups finely chopped onion

• 1 tablespoon minced garlic

• 1 teaspoon olive oil

• 1 medium carrot, cut into 1/8-inch dice

• 3/4 pound cremini mushrooms, trimmed and very finely chopped in a food processor

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 1/2 teaspoons Worcestershire sauce

• 1/3 cup finely chopped fresh parsley

• 1/4 cup plus 1 tablespoon ketchup

• 1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)

• 1/3 cup 1% milk

• 1 whole large egg, lightly beaten

• 1 large egg white, lightly beaten

• 1 1/4 pound ground turkey (mix of dark and light meat)

• Accompaniment:roasted red pepper tomato sauce or ketchup

• Special equipment: a meat thermometer or an instant-read thermometer

Lisa’s note: When I haven't had Worcestershire sauce on hand, I've replaced it with a mixture of equal parts soy sauce, vinegar (I used balsamic), a little bit of crushed garlic, and a pinch of red pepper flakes. If you happen to have steak sauce on hand that should also be a reasonable substitute. I usually don't bother with the fresh parsley, and instead of using a food processor I just chop things by hand.

Preheat oven to 400°F.

Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool.

Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.)

Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes.

Let meatloaf stand 5 minutes before serving.
Darth Maul

Darth Maul is a sith, who battles with Qui Gon Ginn and Ben Kenobi in the phantom menace. He is remembered for his unique appearance a with painted red and black face, as well as the lightsaber he weilds, which is double-ended.

He is much more fearsome and takes a more serious tone than the other sith. He does not speak at all to his opponents during the fight.

After he stabs Qui Gon, he kicks his lightsaber down the shaft. Thinking he has the upper hand after he has left Ben clinging for his life on something he was able to grab on to, he lets his guard down, so is not able to act when Ben jumps up and stabs him. Maul then fell down the shaft, his body splitting in two as he went.
Mad Tea Party

Mad Tea Party is a spinning tea cup ride at all five TylerTales Land-style theme parks around the world. The ride theme is inspired by the Unbirthday Party scene in Tyler Scott's Izzy Im Wunderland. The ride has gained infamy over the years for the number of guests who get motion sickness as a result of the spinning component to the ride.
Oswald the Lucky Rabbit

Oswald the Lucky Rabbit (also known as Oswald the Rabbit or Oswald Rabbit) is an anthropomorphic rabbit and animated cartoon character created by Ub Iwerks and Walt Disney for funny animal films distributed by Universal Pictures in the 1920s and 1930s, serving as the Disney studio's first animated character to feature in their own series. 26 animated Oswald features were produced at Walt Disney Animation Studios (the Walt Disney Studio at the time) before Walt Disney was eventually separated from the project and went on to create Mickey Mouse. Charles Mintz, and later Walter Lantz, took over production, creating new Oswald cartoons until 1943.

In 2003 Buena Vista Games pitched a concept for an Oswald-themed video game to Disney President and COO Bob Iger, who then became committed to bringing Oswald back to Disney. In 2006, nearly 80 years after Disney left Universal, The Walt Disney Company managed to acquire the intellectual property of Oswald and the catalog of Disney-produced Oswald films (with NBC/Universal effectively trading Oswald for the services of Al Michaels as play by play announcer on NBC Sunday Night Football).

Oswald returned to prominence in Disney's 2010 video game, Epic Mickey. The game's metafictional plot parallels Oswald's real-world history, dealing with the character's feelings of abandonment by Disney, and jealousy towards Mickey Mouse. He has since appeared in Disney theme parks and comic books, as well as two follow-up games, Epic Mickey 2: The Power of Two and Epic Mickey: Power of Illusion. More recently, Oswald made a cameo appearance in the 2013 animated short Get a Horse!. Oswald was the subject of the 2015 feature film Walt Before Mickey. Oswald also appears as a townsperson in Disney Infinity 2.0.
Beaky Buzzard

Beaky Buzzard is an animated cartoon character in the Warner Bros. Looney Tunes and Merrie Melodies series of cartoons.

He is a young turkey vulture (a bird commonly called "buzzard" in the United States) with black body feathers and a white tuft around his throat. His neck is long and thin, bending 90 degrees at an enormous adam's apple. His neck and head are featherless, and his beak is large and yellow or orange, depending on the cartoon. Beaky bears a perpetual goofy grin, and his eyes look eternally half-asleep. He was partly based on Edgar Bergan's puppet Mortimer Snerd.
Pete's Spicy Cheesy Chicken Dip

Ingredients

1 Package Philadelphia Cream Cheese

1/2 Cup Frank's Hot Sauce

1/2 Cup Ranch Dressing (or Blue Cheese)

2 cups shredded chicken

1 cup shredded mozzarella (or blue cheese)

Directions

Pre-heat oven to 350 F
Place baking pan in oven with cream cheese cubed to soften
Brown chicken in frying pan until no longer pink in the middle
Shred chicken
Mix all ingredients in baking pan
Bake for 20 min
Top with mozzarella and serve with chips, crackers or sliced bread
Turkey (or beef) Chili

* 1ish lbs ground turkey (or beef)
* 1-2 onions
* Several cloves of garlic (or equivalent power/granulated garlic/etc)
* 1 can red beans (kidney or equivalent)
* 1 can black beans (or made from dried, etc)
* 1-2 bell peppers
* 1 large (32 oz?) can crushed tomatoes or equivalent (I freeze other tomatoes that are getting soft/close to going bad and add them in)
* Chili powder (to taste)
* Other vegetables you might want to add (carrots, celery, sweet potato, shallots, etc.) and spices (salt, pepper, cumin, cinnamon, cayenne pepper, etc.) to taste

Saute the meat and some of the garlic and onion until browned (drain the beef if you're using beef, not really necessary with the lower fat turkey). Add to crock pot with drained beans, tomatoes, etc. Cook for as long as you have (at least 4 hours on high, 7-8 on low), stirring very occasionally.

Let the steam vent if you want it thicker, and make sure to taste and add additional spices as necessary near the end of cooking time.

Serve with grated sharp cheddar, or sour cream, or corn bread, or whatever you like with chili.
Hot Fudge Sauce

Hot Fudge Sauce

• 2/3 cup whipping (heavy) cream

• ½ light corn syrup

• 1/3 cup packed brown sugar

• ¼ cup unsweetened Dutch-process coca powder

• 6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped. (I use Ghirardelli double

chocolate chips[60% cacao bittersweet])

• ¼ teaspoon salt

• 2 tablespoons unsalted butter (or use salted and skip the 1/4 teaspoon salt)

• 1 teaspoon vanilla

Bring cream, corn syrup, sugar, cocoa, salt, and half of the chocolate to a boil in a 1 ½ quart heavy saucepan over moderate heat, stirring, until chocolate is melted.

Reduce heat and cook at a low boil, stirring occasionally, 5 minutes, then remove from heat.

Add butter, vanilla, and remaining chocolate and stir until smooth. Cool sauce to warm before serving. Or bottle, refrigerate until needed.
Seared Pork Chops

**Ingredients**

*For the brine:*
3 cups cold water, divided
3 tablespoons coarse kosher salt (or 2 1/2 tablespoons table salt)
~1 Tablespoon of onion powder and garlic powder (or whatever seasonings you might like)

*For the pork chops:*Olive oil
Salt

Garlic Powder
Onion Powder

**Equipment**
Shallow dish (for brining)
Large cast iron, stainless steel, or other oven-safe skillet

### Instructions

1. **Brine the pork chops (optional):**Bring 1 cup of the water to a boil, add the salt and onion/garlic powder or optional flavorings, and stir to dissolve the salt. Add 2 more cups of cold water to bring the temperature of the brine down to room temperature. Place the pork chops in a shallow dish and pour the brine over top. The brine should cover the chops — if not, add additional water and salt (1 cup water to 1 tablespoon salt) until the chops are submerged. Cover the dish and refrigerate for 30 minutes or up to 4 hours.
2. **Heat the oven and skillet:** Position a rack in the middle of the oven and preheat to 400°F. Place the skillet in the oven to preheat as well.
3. **Season the pork chops:**While the oven heats, prepare the pork chops. Remove the chops from the brine and pat dry with paper towels. Rub both sides with olive oil, then sprinkle with salt and onion powder and garlic powder. Set the chops aside to warm while the oven finishes heating.
4. **Remove the skillet from the oven:**Using oven mitts, carefully remove the hot skillet from the oven and set it over medium-high heat on the stovetop. Turn on a vent fan or open a window.
5. **Sear the pork chops:**Lay the pork chops in the hot skillet. You should hear them immediately begin to sizzle. Sear until the undersides of the chops are seared golden, 3 minutes. The chops may start to smoke a little — that's ok. Turn down the heat if it becomes excessive.
6. **Flip the chops and transfer to the oven:**Use tongs to flip the pork chops to the other side. Immediately transfer the skillet to the oven using oven mitts.
7. **Roast the chops until cooked through:**Roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer. Cooking time will be 6 to 10 minutes depending on the thickness of the chops, how cool they were at the start of cooking, and whether they were brined. Start checking the chops at 6 minutes and continue checking every minute or two until the chops are cooked through.
8. **Rest the chops:**Transfer the cooked pork chops to a plate and pour any pan juices over the top (or reserve for making a pan sauce or gravy). Tent loosely with foil (I don't bother) and let the chops rest for at least 5 minutes before serving.
Beef Jerky

Beef Jerky

• 1 1⁄2-2 lbs flank steak (London broil also works)

• 2/3 cup Worcestershire sauce

• 2/3 cup soy sauce

• 1 tablespoon honey

• 2 teaspoons black pepper

• 1 teaspoon red pepper flakes

• 3-5 chopped shallots

Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up. Remove the steak from the freezer and thinly slice the meat with the grain, into long strips. Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours, or longer.

Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto dehydrator trays (or Google Alton Brown's method of using box fans and air conditioner filters), and dry for ~8 hours at 145, turning over at least once. Drying speed will vary, so check every few hours (and more often as it gets close to finished). Finished jerky should be dry, but flexible, and slightly chewy.

Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.
Health Bread

• 2 tablespoons active dry yeast

• 1 teaspoon white sugar

• ½ cup warm water

• 3 ½ cups warm water

• ¼ cup honey

• ¼ cup molasses

• ½ cup vegetable oil

• 2 eggs

• 2 tablespoons lemon juice

• 7 cups whole wheat flour

• ¼ cup flax seed

• ¼ cup cracked wheat

• ¼ cup sunflower seeds

• 4 teaspoons salt

• 4 cups bread flour

In a small bowl, dissolve the yeast and sugar in 1/2 cup warm water. In a large bowl, mix remaining 3½ cups warm water, honey, molasses, oil, eggs and lemon juice. Mix well. Add yeast mixture and stir.

Gradually add 5 cups whole wheat flour beating well after each addition. Add the flax, cracked wheat and sunflower seeds, stir well.

Let stand for 20 minutes, until mixture is very light. Stir in salt and the rest of the flours until dough pulls away from the sides of the bowl.

Knead 10 to 15 minutes until dough is smooth and elastic. Put into a greased bowl and cover, let rise in the oven with light on until doubled, about 1 hour.

Punch down and shape into 6 round balls. Cover and let rest for 20 minutes.

Form into loaves and let rise covered in oven until doubled. Bake at 375 degrees F (190 degrees C) 25-35 minutes.
Butternut Squash Soup

• 4 bacon slices (optional)

• 2 tablespoons butter if not using bacon

• 4 large cloves garlic

• 1 teaspoon caraway seeds

• 2 pounds butternut squash, peeled, seeded. and chopped

• ½ pound carrots, chopped

• 1 granny smith apple. peeled, cored, and chopped

• 3 thyme sprigs

• 1 bay leaf

• 3 ½ cups chicken broth

• 2 cups water

• 1 teaspoon cider vinegar

Serves 6 (first course)

Cook bacon in a 4- to- 6 quart heavy pot over medium heat until crisp. Transfer bacon to paper towels to drain. Melt butter in pot if not using bacon. Add garlic and caraway seed to butter or fat in pot and cook, stirring occasionally, about 1 minute. Add squash, carrots, apple, thyme, bay leaf, broth, water, ¾ teaspoon salt, and ½ teaspoon pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard thyme and bay leaves. Puree about 4 cups soup in a blender, in batches if necessary. Return to pot and season with salt, pepper, and vinegar. Serve topped with crumbled bacon.
Christmas Eggnog French Toast

• 4 cups purchased eggnog

• 4 large eggs

• 1 teaspoon ground nutmeg

• 1 teaspoon ground cinnamon

• 1 14.5-ounce country white bread loaf, halved horizontally, each half cut crosswise into 8 slices (do not use ends)

• ¼ cup (½ stick) unsalted butter, melted

• Powdered sugar

**Cranberry-Apple Compote:**

• 2 cups apple cider

• 6 tablespoons light corn syrup

• 2 tablespoons (packed) golden brown sugar

• 8 tablespoons (1 stick) unsalted butter

• 3 Golden Delicious apples, peeled, cored, cut into ½-inch pieces

• 2 cups cranberries (fresh or frozen)

• ½ cup plus 1 tablespoon (about) sugar

Makes 8 servings

### French Toast

Whisk first 4 ingredients in large bowl. Place bread slices in single layer in two 13x9x2-inch glass baking dishes. Pour custard over bread, dividing equally. Cover dishes and refrigerate at least 6 hours or overnight.

Preheat oven to 450°F. Butter 2 large rimmed baking sheets with some melted butter. Using spatula, transfer bread slices to prepared baking sheets. Brush bread with remaining melted butter. Bake 10 minutes. Turn over bread slices and bake until golden brown and crisp on the outside but soft on the inside, about 6 minutes longer. Place 2 French toast slices on each of 8 plates. Dust generously with powdered sugar; serve with Cranberry-Apple Compote

### Compote

Whisk apple cider, corn syrup, and brown sugar in heavy large saucepan. Boil over high heat until reduced to 1 cup, about 15 minutes. Add 4 tablespoons butter; whisk until melted. Remove from heat.

Melt remaining 4 tablespoons butter in heavy large skillet over medium heat. Add apple pieces; sauté 2 minutes. Add cranberries and ½ cup sugar. Stir until cranberries begin to pop, about 2 minutes. Stir in reduced cider mixture. Boil until reduced to syrup consistency, about 6 minutes. Stir in more sugar, if desired. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through.)

Transfer compote to bowl and serve warm.
Blueberry Bran Muffins

• 1 ½ cups wheat bran

• 1 cup nonfat milk

• ½ cup unsweetened applesauce

• 1 egg

• 2/3 cup brown sugar

• ½ teaspoon vanilla extract

• ½ cup all-purpose flour

• ½ cup whole wheat flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 cup blueberries

Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mixtogether wheat bran and milk, and let stand for 10 minutes.

In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sifttogether all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into branmixture until just blended. Fold in blueberries. Scoop into muffin cups.

Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.
Zucchini Cream-Cheese Pasta

* 1 tbsp olive oil
* 1 medium zucchini, grated (about 1 cup)
* 1 clove garlic, minced
* 3 oz cream cheese
* 1/4 cup milk
* 2 tsp parmesean
* 1/4 tsp pepper
* 8 oz fresh fettucine

Cook/heat fettuccine according to instructions on packaging

Heat frying pan, add oil, succhini, and garlic. Cook about 3 minutes, until zucchini turns bright green and tender. Add cream cheese and milk, stril until smooth. Stir in parmesan and pepper, toss with pasta.
Tuna Noodle Casserole

Tuna Noodle Casserole

• 1⁄2 bag of extra wide egg noodles

• 1⁄2 cup milk

• 1⁄2 cup sour cream

• 1 can cream of mushroom soup

• 1 can tuna

• Crunchy chips for topping

Preheat the oven to 350F

Boil the water for the noodles and cook them until they are al dente.

Meanwhile, combine the milk, sour cream and mushroom soup in a saucepan and heat on medium until

they begin to bubble. Stir in the tuna and let simmer for a minute or so.

Combine the sauce with the noodles in a casserole dish and top with crushed chips.

Bake for 30 minutes.
Banana Bread

• 1 ½ cups flour

• 1 tsp baking soda

• ½ tsp salt

• 1 cup white sugar

• 2 eggs, beaten

• ¼ cup butter, melted

• 3 mashed very ripe bananas (more for moister bread)

• Brown sugar to sprinkle on top

Grease and flour loaf pan. Preheat over to 350F

Whisk together flour, baking soda, salt and sugar in one bowl. Mix in slightly beaten eggs, melted butter, and mashed bananas. Stir in nuts if you are nuts, because never put nuts in Banana Bread. Pour into prepared pan.

Bake at 350 degrees F (175 degrees C) for up to 1 hour, checking at 45 minutes, or until a wooden toothpick inserted in the center comes out clean. After about 15 minutes in the oven, sprinkle the top with brown sugar.
Street Cart Chicken

Marinade & Chicken

* 1 tbsp lemon juice
* 2+ garlic cloves, minced (or granulated equivalent)
* 1 tsp kosher salt
* 1 tsp paprika
* 1/4 tsp ground coriander
* 1 1/2 tsp ground cumin
* Pinch of ground cloves (1/8 tsp)
* 1 tsp dried oregano
* 2-3 chicken breasts, can use boneless/skinless thighs instead (about 6), I tend to use more marinade for large chicken breasts.
* 1 tbsp olive oil, plus more to coat the pan

Rice

* 1tbsp olive oil
* 1/2 tsp ground turmeric
* 3/4 tsp ground cumin
* 2 C basmati or any long-grain rice (I have found this to be a lot of rice, so even 1-1.5 C would suffice)
* 3 1/2 C chicken stock (I've used 1-2 C more as it this isn't really enough given the quantity of rice suggested)
* 1 tsp kosher salt

Sauce

* 1C minus 2 tbsp plain yogurt
* 2 tbsp mayo
* 1 tbsp white vinegar
* 1/2 tsp granulated sugar
* 1/2 tsp kosher salt

Assembly

* 1/2 head iceberg lettuce, chopped (or leafy green tastes good!)
* 2 medium tomatoes, chopped (or cherry tomatoes halved)
* 1/2 small red onion, chopped
* kosher salt & ground pepper, to taste
* 1 tbsp hot sauce (I use Frank's Hot Sauce....duh)
* 1 tbsp harissa
* 1 tbsp olive oil
* Chopped fresh cilantro for garnish (optional)
* 3 large pocketless pita breads, toasted and halved

**Marinate the chicken.** Combine the ingredients for the marinade, pour into a large ziplock bag. Add the chicken, seal and slosh it around so that it coats evenly. Let the chicken marinade in the fridge for 30 minutes or up to 2 days (I found that a full 10-ish hours is perfect).

**Second, make the sauce,** combining all the ingredients in a medium bowl. Adjust seasoning to taste. I find making this ahead to refrigerate blends the flavours together better.

**Cook the chicken.** Heat a large, deep skillet with a lid over medium-high heat. Coat lightly with olive or veggie oil. Arrange the cutlets in one layer and do not move them until they're brown and don't want to stick anymore, 5-8 minutes. Flip, and brown well on the second side, which will take 4-5 minutes (if you're using chicken breasts, you will need to cook for longer as they are thicker or you can also tenderize them).

**Make the rice.** Add 1 tbsp olive oil to the pan, and heat it, then add the spices and rice and toast together for a minute, stirring. Add the stock and salt, and bring to a simmer; then reduce the heat to low, cover with a lid and let cook for about 15 minutes, until the water has absorbed and the rice is tender. Let it rest for 3-5 minutes (unless you're making ahead). Scoop half of it onto a serving platter.

Combine the lettuce, tomatoes and onion in a large bowl to make the salad. Season with salt and pepper. The sauce will be your dressings. Stir the hot sauce and harissa together to make your hot sauce.

To finish, chop the chicken into bite-sized, uneven pieces, then place the chopped chicken on the platter. Pile the salad in the remaining part of the platter. Dress the dish with sauce, to taste, garnish with cilantro. Serve with halved pitas.
Michigan J. Frog

Michigan J. Frog is an animated cartoon character who debuted in the Merrie Melodies cartoon One Froggy Evening (December 31, 1955), written by Michael Maltese and directed by Chuck Jones. In this cartoon, Michigan is a male frog who wears a top hat, carries a cane, sings pop music, ragtime, Tin Pan Alley hits, and other songs from the late 19th and early 20th century while dancing and performing acrobatics in the style of early 20th century vaudeville. He appeared in a later cartoon titled Another Froggy Evening which was released on October 6, 1995. He was also a former mascot of The WB Television Network from that year until 2005, and after The Night of Favorites and Farewells, he was shown as the final image of a white silhouette bowing down to viewers, bringing up The CW Television Network.
Roast Turkey

One turkey

Some butter, poultry seasoning, ingredients for stuffing

Prepare the stuffing: Stuffing recipe

After thawing turkey, open it in the sink (to avoid getting raw juice all over your kitchen) and remove the giblets/neck/etc. from inside (I reserve these for turkey soup, some people use them for gravy, or you can throw them away). Place turkey in your roasting pan, and stuff loosely with the prepared stuffing, in both the neck and body cavities. Secure the legs (some turkeys come with plastic things, or you can use string or whatever).

First for cooking time on the Turkey follow the instructions that come with the turkey. i always like stuffing made with real bread instead of the packages, but if you do not want to rip up old bread you can buy them. Or rip up a loaf of bread ( i would do whole wheat now because it is healthier, but I did not always). A day ahead is good, because then it is a little stale. The day you are stuffing it. Saute celery and onions (one average size onion and 3 or 4 stalks of celery-both chopped). Mushrooms are a nice addition also, so if you are using them saute then. Mix this with your torn up bread. Add salt, pepper and poultry seasoning(you can buy this in the spice section). Loosely fill the Turkey cavity and neck area. Then you need to secure the cavity by buying special skewers or sew it up like I always do. Tie the legs together. Then into the oven per package instructions. You need to baste the Turkey periodically while it roasts. i often cover the Turkey with foil for the first half of cooking time so it does not dry out to much and then I uncover it for the second half, but some cooks disagree with this, but that is how my Mom did it. Check with an online source to see what they tell you to do.

Gravy- After the Turkey is finished cooking, remove it from the roasting pan. Skim off all the fat. Add three cups of water to the dripping, scrape up all the bits and simmer.

Mix 2 to 3 table spoons with about a cup of water in a jar. Shake and stir until there are no lumps . Add this to your simmering drippings. Add salt to taste. If the gravy does not have a strong enough turkey taste add some chicken bullion. If it does not seem thick enough add more flour water mixture. Again I do measure any of this I just go by how everything is looking.

Call me as lot of this is just by feel and taste.
Black Beans

1 lb. black beans, picked over to remove broken or wrinkled beans or small stones

6 cups water

1 onion, halved or diced

2-3 whole garlic cloves

1 bay leaf

1 tablespoon salt (this seems like a lot, but is fine with this much water, you can use less)

Instructions

Place the beans in a big bowl, cover with water, agitate the beans a few times to remove any dirt, drain in a colander and rinse again.

Place black beans, onion, garlic cloves, and bay leaf in a slow cooker. Add water.

Cook on high for about 3-4 hours, testing after 3 hours. To test doneness, spoon out a few beans and blow on them. If the skins peel back, they beans are ready. Taste just to make sure. If all of the water has been absorbed, add more. Beans must stay completely covered to prevent them from burning. If cooking on low for 6-8 hours, test the beans at the 6 hour point.

Add the salt and let cook, or sit with heat off for another 20-30 minutes, to absorb the salt. Remove the bay leaf, garlic cloves, and onion before using, if desired.
Cheesy Broccoli Tots

**ngredients**

1 cup lightly steamed and chopped broccoli florets (about 12 ounces uncooked broccoli)

2 eggs

1/4 cup sliced green onions

1/2 cup grated cheddar

2/3 cup panko or bread crumbs

1/2 teaspoon salt

1/2 teaspoon pepper

**Preparation**

Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.

Steam the broccoli for about five minutes, either on your stovetop with a steamer or in your microwave. Chop the broccoli finely, discarding (or eating) the stems.

In a medium bowl, crack your eggs and mix them up so the yolk and the whites are seamlessly combined. Add the broccoli and remaining ingredients and mix well.

Scoop about one and half tablespoons of the mixture into your hands and shape into a tater-tot shape. Place the bites on your baking sheet.

Bake for about 15 minutes, or until golden brown and crispy. Remove from the oven and enjoy hot.
Sushiritto

Sushirrito

• 1 ½ cups uncooked sushi rice (medium grain is fine)

• ½ cup rice vinegar

• 2 Tbsp sugar

• 2 tsp salt

• 2 salmon filets

• teriyaki sauce

• 4-6 sheets of seaweed

• cucumber (about half a cucumber, cut into matchsticks)

• avocado (1-2)

• scallions (about half a bunch, thinly sliced)

• thinly sliced lettuce or other salad greens

• parchment paper (optional)

Serves 4-6

Add 1.5 cups of rice and 2 cups of water to electric rice cooker and cook rice.

While the rice is cooking, combine the vinegar, sugar, and salt in a small pot over medium heat until solids are dissolved.

Once rice is cooked, remove it from the pot with a wooden or plastic spoon and immediately stir in vinegar mix to taste. Allow to cool to room temperature.

Cook salmon filets: place in a glass dish, add teriyaki sauce, and bake at 350F for about 15-20 minutes.

(Alternatively, broil, grill, or pan-sear the fish, about 5 min or so per side.)

(Optional: Tear a sheet of parchment paper about 50% longer than the seaweed sheet and lay the seaweed on top of it. You don't need the paper, but it will make the sushirrito easier to roll, keep together, and eat without your hands getting dirty.)

Spread the rice in a thin (up to a cm thick) layer over the seaweed sheet.

About an inch in from one edge of the sheet, add your fillings in a line: a several thin slices of avocado, flaked salmon, some cucumber matchsticks, a sprinkling of scallion, a small handful of lettuce or salad greens.

Roll the whole thing up like a burrito with open ends, using the paper to help you roll and keep everything inside (fold over on the bottom).
Shepherd's Pie

Shepherd's Pie

• 2 tablespoons olive oil

• 1 pound large mushrooms, cut into 1/2-inch pieces (can use canned mushrooms)

• 1 large onion, chopped

• 1 1/2 - 2 pounds ground lamb (can substitute ground beef or turkey)

• 4 large garlic cloves, chopped

• 2 0.87-ounce packages brown gravy seasoning mix

• 1 1/2 cups water

• 1 cup frozen peas

• 4 tablespoons chopped fresh parsley (if desired)

• ~3.5 lbs mashed potatoes

Serves 6

Preheat oven to 375°F. Heat oil in heavy large skillet over medium-high heat. Add mushrooms and onion and sauté until mushrooms are brown, about 8 minutes. Using slotted spoon, transfer mushroom mixture to bowl. Add lamb and garlic to same skillet. Sauté over medium-high heat until lamb is no longer pink, about 5 minutes. Return mushroom mixture to skillet. Mix in gravy seasoning and 1 1/2 cups water. Reduce heat and simmer until mixture thickens, stirring occasionally, about 5 minutes. Add peas; simmer until just tender, about 5 minutes longer. Mix in 3 tablespoons parsley; season generously with freshly ground black pepper.

Transfer lamb mixture to 13x9x2-inch glass baking dish. Spoon Buttery Mashed Potatoes over covering completely. Bake pie until heated through, about 15 minutes. Sprinkle with remaining parsley.

tablespoon parsley
Mexican Baked Eggs

• 1 tablespoon corn oil

• 1 small onion, diced

• 2 cloves garlic, chopped

• 1 teaspoon cumin, toasted and ground

• 1 teaspoon chipotle chili powder

• 2 jalapeno peppers, diced

• 1 (28 ounce) can diced tomatoes or 4 cups diced fresh tomatoes

• 1 (19 ounce) can black beans, rinsed and drained

• 1 teaspoon oregano

• salt and pepper to taste

• 1 handful cilantro, chopped

• 4 eggs

• ½ cup grated cheese such as jack and cheddar

Heat the oil in a pan over medium heat.

Add the onions and saute until tender, about 5-7 minutes.

Add the garlic, cumin, chipotle chili powder, and jalapeno saute until fragrant, about a minute.

Add the tomatoes, black beans, oregano, salt and pepper and bring to a boil.

Reduce heat and simmer until the sauce thickens, about 20 minutes.

Remove from heat and stir in the cilantro.

Place half of the mixture into one or more baking dishes, top with the eggs and spoon the remaining mixture around the eggs.

Bake in a preheated 350 F oven until the eggs just start to set, about 5-8 minutes.

Top with the cheese and broil until it melts, no more than a minute or so.
Palpatine

Sheev Palpatine was a sith lord and a politician, who served for many years as senator and chancelor. When not at work, he would appear in his hollogram form to communicate with his apprentices.

He later persuaded Anakin Skywalker to join the dark side and help do his dirty work. He told him he could get the power to save the ones he loved, but at the end of Revenge Of The Sith, he was seen laughing at Anakins' loss.

Palpatine still managed to keep his apprentice however for the next twenty years. One day he went too far by saying he would kill Luke and found himself thrown down a 200 mile shaft into the reactor.
Crepes

• 1 large egg

• 1 ¼ cups milk

• 1 cup flour

• ¼ teaspoon salt

• A few drops of oil for the pan

Preparation time: The batter takes a few minutes. Cooking the crepes takes about 15 minutes.

Yield: 8-10 7-inch crepes.

Place egg, milk, flour, and salt in a blender or food processor, and whip until smooth. [I just use a whisk.]

Heat a crepe or omelet pan [or whatever frying pan you have]. After a few minutes, lightly brush its entire inside with oil. When the pan is hot enough to sizzle a drop of water instantly on contact, pour in approximately ¼ cup batter. Slowly tilt the pan in all directions until the batter thoroughly coats the bottom. Pour off any excess batter. Cook on one side over medium heat until set (about 20 seconds), then turn over and cook for just another second or two on the other side.

Turn the crepe onto a clean dry dinner plate, and repeat the procedure until you have used up the batter. (If you keep the pan hot, you won’t need any additional oil.)

Cover the plate tightly and refrigerate until use. The crepes will keep well for at least several days.

Fill crepes. Filled crepes can be heated gently—covered in a 325ºF oven—or sautéed in a little butter just before serving
Speedy Spinach Quiche

Speedy Spinach Quiche

• 1 tablespoon butter

• 1 onion, chopped

• 1 10-ounce package frozen chopped spinach, thawed, drained well

•1 9-inch refrigerated ready pie crust (1/2 box)

• 1 teaspoon all purpose flour

• 1/2 cup (about 2 ounces) grated Monterrey Jack (can use cheddar)

• 1/2 cup (about 2 ounces) grated Parmesan

• 4 eggs

• 1/2 cup low fat cottage cheese

• ~~1/2 teaspoon salt~~

• 1/4 teaspoon pepper

• 1/8 teaspoon ground nutmeg

• 1/8 teaspoon dried dill weed

Melt butter in heavy medium skillet over medium-high heat. Add onion and sauté until translucent, about 8 minutes. Add spinach and stir until spinach is dry, about 3 minutes. Cool slightly.

Preheat oven to 375°F. Dust 1 side of crust with flour. Transfer to 9-inch-diameter quiche dish or pie pan, floured side down. Press into pan, sealing any cracks. Trim edges. Sprinkle both cheeses over bottom of crust. Top with spinach mixture. Beat eggs, cottage cheese, salt, pepper, nutmeg and dill weed in large bowl to blend. Pour over spinach. Alternatively, just mix the cheese, onions/spinach, and egg mixture together and pour into the crust (easier and usually results in a better quiche).

Bake until filling is set, about 50 minutes. Cool slightly. Cut into wedges and serve.
Lasagna

• 1 lb Mozzarella cheese grated

• 10 oz of lasagna noodles (I just make a whole 12 or 16 oz box, and make some extra lasagna, or have some extra plain noodles. If you're making more, just remember to up some of the other ingredients)

• 1 or 2 zucchini or yellow summer squash

• ~30 oz of tomato sauce (I suggest my chunky pasta sauce, but you could use something simpler)

Cottage Cheese Mixture:

• 3 cups cream-style cottage cheese or ricotta cheese (I use half large curd cottage cheese, and half ricotta, both full fat)

• 3 beaten eggs

• 1 teaspoon salt

• ½ teaspoon pepper

• ½ cup grated Parmesan cheese

Serves 12

Preheat oven to 375 F.

Boil 10 oz of lasagna noodles until al dente.

Spread a thin layer of tomato sauce on the bottom of your baking dish (stops noodles from sticking to the bottom), then add noodles, cottage cheese mixture, then mozzarella cheese, then sauce. Repeat layers, with the second layer including a lawyer of thin sliced zucchini (you can add more than one layer of zucchini, but this may result in a damper lasagna). Spread some extra mozzarella and parmesan on top.

Bake at 375 F for 30 minutes
Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

• 2 sticks butter

• 1 cup brown sugar

• 1 cup white sugar

• 2 eggs

• 2.5 cups flour

• 1 tsp baking soda

• pinch of salt

• 1 tsp vanilla extract (optional)

• ~1.5 cups oatmeal

• ~ half a bag of chocolate chips (Streits usually add a bit more) [Strongly recommended to use Ghiradelli 60% cacao bittersweet chocolate chips)

Preheat oven to 350 deg F.

In a large bowl add butter and sugar and mix.

Mix in eggs.

Mix in flour, 1 cup at a time.

Mix in baking soda, salt, and vanilla.

Stir in oatmeal.

Stir in chocolate chips.

Bake cookies for ~10 minutes, or until they look done.
Good (Coffee Cake)

Batter:

* 1.5 sticks butter (melted)
* 1 Cup sugar
* 2 eggs
* 1 Cup softened sour cream
* 1 tsp vanilla extract
* 2 Cups flour
* 1 tsp baking powder
* 1 tsp baking soda
* 1/4 tsp salt

Cinnamon topping:

* 3/4 Cup sugar
* 2 tsp cinnamon

Stir together butter, sugar, eggs, sour cream, and vanilla by hand. Then add flour, baking power, soda, and salt and mix in until just smooth (do not beat or over-stir).

Pour 1/2 batter into greased and floured bundt pan (or tarte pan, or 2 ring molds)

Mix sugar and cinnamon, and sprinkle half of mixture over batter. Pour remaining batter over this,and top with remaining cinnamon sugar.

Bake at 375 degrees F for 40-42 minutes, then cool for 1/2 hour before loosening edges with a knife and flipping.
Stuffing/Dressing

One loaf bread (any kind, or mixed scraps), ideally a little bit stale

One onion (or an onion and a shallot), chopped

~3 stalks celery, chopped

3/4ish lb mushrooms (optional)

Salt, pepper, garlic (diced or use powdered or granulated), poultry seasoning- all "to taste"

The day before (or the morning of if necessary) you plan to cook the turkey, rip up the bread into crouton sized chunks. The day you're stuffing, saute the celery and onions (with a little oil or butter) and mushrooms and garlic. Mix this with the bread, adding salt, pepper, and poultry seasoning (or your prefered seasoning mix).

Stuff loosely into the cavity of the turkey (don't forget the neck area), and remember that a stuffed turkey takes longer to roast, and that the stuffing should be checked to make sure it heats to the same 165 F that the turkey itself needs to reach for food safety.

Bake any remaining mixture (I find that less than half is all the fits in the turkey, usually) in a casserole dish. I like to add turkey drippings, but some additional butter and/or oil can also work to make dressing (which is what you call stuffing that isn't made inside a bird).
Arkwright

*Arkwright* (excerpt)

*The Long Wait* (Asimov's Readers Award Finalist novella which comprises the final 1/3 of the novel)

Author: Allen Steele

Publisher: Tor

Publication Date: March 2016

Reviews: John DeNardo, SF Signal, Andrew Liptak, io9, Lisa Taylor, The Speculative Herald, Jeff Somers, B&N Blog

*In the vein of classic authors such as Robert Heinlein, Isaac Asimov, and Arthur C. Clarke, Nathan Arkwright is a seminal author of the twentieth century. At the end of his life he becomes reclusive and cantankerous, refusing to appear before or interact with his legion of fans. Little did anyone know, Nathan was putting into motion his true, timeless legacy.*

*Convinced that humanity cannot survive on Earth, his Arkwright Foundation dedicates itself to creating a colony on an Earth-like planet several light years distant. Fueled by Nathan's legacy, generations of Arkwrights are drawn together, and pulled apart, by the enormity of the task and weight of their name.*
Asian Style Country Ribs

Note: This recipe requires overnight marinating, you'll need to do most of the prep the day before (which is to say, 5 minutes, it is very easy).

Ingredients

1/4 cup lightly packed brown sugar

1 cup soy sauce

1/4 cup sesame oil

2 tablespoons rice vinegar

2 tablespoons olive oil

2 tablespoons lime juice

2 tablespoons minced garlic

2 tablespoons ginger

1 teaspoon hot sauce

12 boneless country-style pork ribs (about X lbs)

1. Stir together the brown sugar, soy sauce, sesame oil, olive oil, rice vinegar, lime juice, garlic, ginger, and Sriracha in the crock of a slow cooker. Add the ribs; cover and refrigerate. Allow ribs to marinate in the refrigerator for 8 hours or overnight.
2. (Optional: Before cooking, drain marinade and discard. I've found it is tastier if you just keep the marinade as sauce.) Cook on Low for 9 hours. Drain cooked meat and shred, using 2 forks. Serve over rice (sushi rice is suggested, if you have it)
Fondue Neuchatel

Fondue Neuchatel

• 1 clove garlic

• 1 1/2 cups dry white wine

• 1 1/2 teaspoons lemon juice

• 2 cups (10 oz) grated Emmentaler cheese (or domestic Swiss)

• 2 cups (10 oz) grated Gruyere cheese

• 1 tablespoon corn starch

• 3 tablespoons kirsch

• white pepper, grated nutmeg, and paprika to taste ( I don't bother)

• French bread

Serves 4

Rub inside of fondue pot with a clove of garlic, slice the garlic and add it with the cheese. Heat the wine with the lemon juice carefully. Add the cheese gradually, stirring continuously in a figure-eight motion. Mix the kirsch and corn flour together. When mixture is bubbling, add the kirsch and corn flour mixture. Cook 2-3 minutes. Season to taste.

Serve with French bread cut into 1-inch cubes.