| 7-8 | apples, peeled, cored and sliced (tart apples preferred): |
| ½ cup | raisins (optional) |
| 4 tsps | lemon juice |
| ½ tsp | vanilla |
| 1 cup | brown sugar |
| 1 tsp | cinnamon (half on apples, half in topping) |
| ¼ tsp | nutmeg |
| 6 Tbs | flax |
| 1 cup | rolled oats |
| 6 Tbs | butter, room temperature |
| 1 Tbs | olive oil |
| 2 | pork chops 1 inch thick |
| ¼ cup | apple cider vinegar |
| 1 tsp | sugar |
| ½ tsp | soy sauce |
| 1 | apple, sliced |
| 1 | pearl onion, thinly sliced |
| Topping/Crust | |
| 1 cup | flour |
| ⅓ tsp | salt |
| ½ tsp | soda |
| ¼ cup | brown sugar |
| 1 Tbs | sugar |
| 1 cup | oatmeal |
| 1 stick | butter ( reserve 1 Tbs for dotting top) |
| 6 Tbs | flax |
| Filling | |
| 2½ cup | apples |
| ½ cup | Ocean Spray Craisins |
| 1 Tbs | sugar |
| ¼ cup | sugar |
| 2 Tbs | lemon juice |
| 1 Tbs | butter |
| 1 tsp | cinnamon |
| ⅛ tsp | nutmeg |
| 80g | celery, chopped |
| 120g | carrots, julienned |
| 300g | lentils |
| 1.5l | vegetable broth (such as Better Than Bouillon) |
| 100g | onion, sliced |
| 250g | potato, cubed |
| 1g | white pepper |
| 2g | cumin |
| 40g | corn oil |
| 12g | salt |
| 8 | eggs |
| ½ cup | whipping cream |
| ½ tsp | salt |
| ½ tsp | pepper |
| 12 oz | Marinated Artichoke Hearts, drained and patted dry |
| 1 Tbs | butter |
| ½ cup | shallots, sliced |
| 8 | jalapeno slices, pickled |
| 3 oz | cream cheese |
| 8 oz | fontina or other melty cheese |
| 2-4 | artichokes |
| 2 Tbs | red wine vinegar |
| 1 cup | water |
| 2 sprigs | rosemary |
| 6 Tbs | lime juice |
| 3 tsp | fish sauce |
| 3 Tbs | peanut butter |
| 3 tsp | sugar |
| 2 Tbl | ginger,grated |
| 4 tsp | soy sauce, low-sodium |
| 4 tsp | sesame oil, dark |
| 2 ea | bananas |
| 2 tsp | nutmeg |
| 2 tsp | sugar or sugar substitute packets |
| ½ cup | egg whites (equiv. 2 eggs) |
| 1 cup | milk, preferably sour (or add Tbs of distilled vinegar) |
| ⅓ cup | water |
| ½ cup | flax seed e.g. FlaxUSA |
| 1½ cup | Bisquik |
| ¼ cup | pecans, chopped |
| ½ cup | blueberries (optional) |
| 4 cups | water |
| 6 oz | boneless beef, semi-thawed |
| 2 cups | water |
| 4 oz | rice stick noodles, small |
| 1 Tbs | beef broth (such as Better Than Bouillon) |
| 2 Tbs | pho flavor paste |
| ¼ cup | mint leaves |
| ¼ cup | Thai basil |
| ¼ cup | cilantro |
| 1 cup | bean sprouts |
| 1 | lime, sectioned |
| 1 lb | boneless chuck |
| 2 Tbs | olive oil |
| 8 cups | hot water |
| ⅛ tsp | liquid smoke |
| 1 tsp | marjoram |
| 1 tsp | thyme |
| 1 tsp | beef broth (such as Better Than Bouillon) |
| ½ cup | red wine |
| 2 ea | bay leaf |
| ½ tsp | salt |
| ⅛ tsp | pepper |
| 2 | potatoes, large |
| 1 | turnip, medium |
| 6 | celery stalks |
| 4 ea | carrot, large |
| 1 | onion, large |
| 1 can | tomatoes, diced |
| 2 cans | green beans |
| 2 Tbs | flour |
| ½ cup | cold water |
| 2 tsp | paprika |
| 1 tsp | cinnamon |
| ¾ tsp | salt |
| ½ tsp | ground ginger |
| ½ tsp | crushed red pepper |
| ¼ tsp | black pepper |
| 1 lb | beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes |
| 1 Tbs | olive oil |
| 4 | shallots, quartered |
| ½ cup | fat-free, lower-sodium chicken broth |
| 1 can | diced tomatoes, undrained |
| 3 cups | cubed peeled butternut squash (about 1 lb) |
| ¼ cup | cilantro, chopped |
| 12 oz | brussel sprouts |
| 1 Tbs | olive oil |
| ½ cup | vegetable broth |
| 1 Tbs | ginger paste |
| ½ lime | lime juice |
| 1 lb | black beans, pressure cooked for 15 minutes |
| 6 oz | dried mushrooms, chopped fine |
| 8 oz | crushed simply naked pita chips |
| 2 tsp | cumin |
| 2 tsp | chili powder |
| 2 Tbs | avocado oil |
| 1 cube | Not-Beef broth |
| ½ | lemon, squeezed |
| 4 | ice cubes |
| 2 oz | vodka |
| 4 oz | tomato juice |
| 1 tsp | horseradish |
| 4 dashes | Tabasco |
| 4 dashes | worcestershire sauce |
| ¼ tsp | celery seed |
| 1 | green olive |
| 1 | celery stick |
| - | black pepper |
| 1 Tbs | butter |
| 2 Tbs | bacon, crumbled |
| 2 | green onions, chopped |
| 4 | mushrooms, sliced |
| 3 cups | broccoli, peeled and chopped |
| ⅔ cup | Egg Beaters |
| 3 | eggs |
| ¼ cup | milk |
| 2 Tbs | cheddar, feta, Jarlsberg, or Parmesan |
| ~ | pepper |
| 1¼ lb | ground turkey |
| ½ | onion (optional) |
| ½ Tbs | chili powder |
| 1 tsp | cumin |
| 2 Tbs | cilantro |
| 1 cup | converted rice |
| 2 cups | water |
| 2 Tbs | sour cream |
| 2 Tbs | of each salsa |
| 1 head | romaine lettuce |
| 1 | avocado |
| 1 | tomato |
| 2 oz | sharp cheddar |
| 2 | tortillas |
| ½ can | black bean refritos |
| 1 | head of butter lettuce, washed and sliced up small |
| ½ | large avocado, scooped into pieces with a spoon |
| ¼ cup | pecans, toasted and slivered |
| ½ cup | mandarin oranges, or peeled sliced mandarin oranges |
| 2 Tbs | red wine vinegar (if using canned mandarins), otherwise, use orange balsamic vinegar |
| 1 Tbs | olive oil (lemon olive oil is good if canned mandarins are used) |
| 4 Tbs | olive oil |
| ½ | medium onion, chopped |
| ¾ lb | carrots |
| 4 cups | vegetable broth |
| 1 Tbs | red curry paste (Thai style) |
| 1 Tbs | sour cream per bowl |
| ¼ C | honey |
| ¼ C | soy sauce |
| ¼ C | Shiaoxing wine |
| ¼ C | hoisin sauce |
| 1 Tbs | sesame oil |
| 3 cubes | red fermented tofu mashed, plus 2 tablespoons of the liquid from the jar |
| ¼ tsp | Chinese five-spice powder |
| 2 ½ lbs | boneless pork butt |
| 2T (15g) | flax |
| 1T (7g) | apple cider vinegar |
| 3T (40g) | canola oil or other oil |
| 90g | all-purpose flour |
| 115g | almond meal |
| 5g | baking soda |
| 5g | baking powder |
| 5g | salt |
| 25g | sugar |
| 440g | sourdough starter |
| 170g | almond milk |
| 75g | yogurt or apple sauce (optional) |
| 1 tsp (2g) | vanilla |
| 1 tsp (2g) | almond extract |
| 45g | cherry preserves |
| 80g | cherries (Queen Anne) in pieces |
| ½ package | whole wheat pizza dough, about 1 lb (e.g. Primo Taglio) |
| 4 oz | chevre |
| 1 tsp | olive oil |
| 4 slices | prosciutto |
| 1 | apple, thinly sliced, or alternatively 6 dried figs, quartered |
| ½ | onion, caramelized, or thinly sliced |
| 2 oz | pecans, coarsely chopped |
| 1½ cup | arugula |
| 1 Tbs | champagne vinaigrette |
| 4 each | Aidell's Chicken Apple Sausages |
| 4 each | Brat Buns |
| ~ | ketchup |
| ~ | mustard |
| ~ | relish |
| ~ | onion, chopped |
| ~ | jalapenos, pickled |
| 3 Tbs | soy sauce |
| 3 Tbs | rice wine vinegar |
| 2 Tbs | sesame oil, divided |
| 1 Tbs | sesame chili oil |
| 2 tsp | light brown sugar |
| 2 Tbs | ginger, grated |
| 1 Tbs | ginger paste |
| ⅛ tsp | red pepper flakes |
| 8 oz | cubed roast chicken |
| 8 oz | tofu cut into small cubes |
| 5 oz | rice stick noodles |
| ½ | large leek split lengthwise, and chopped across |
| 1 lb | bok choy |
| 4 | large mushrooms |
| ½ tsp | garlic paste (optional) |
| 28oz can | green enchilada sauce (or home made sauce per 'Green Enchilada Sauce') |
| ½ can | diced jalapeños (omit if using home made) |
| 3 cups | cooked shredded chicken or turkey |
| ½ cup | sour cream |
| ½ cup | grated cheese (mixture monterey jack & cheddar) |
| ¼ cup | cilantro, chopped |
| 12 | flour tortillas |
| 4 | chicken breasts, skinned and split |
| 4 Tbs | butter |
| 3 Tbs | flour |
| ½ cup | chicken broth |
| ¾ cup | low fat yogurt |
| ¼ cup | white wine |
| 2 tsp | lemon, zested |
| pepper | |
| ½ cup | sliced mushrooms |
| 12oz | chicken breast, sliced |
| 3Tbs | flour |
| 2 Tbs | butter |
| ¾ C | marsala, such as Carlo Martinez Marsala Fine, Semi Dry |
| 6 | large mushrooms, sliced |
| ½ lemon | lemon juice |
| ⅛ cup | capers, drained |
| 1 Tbs | rosemary |
| 1 Tbs | parsley |
| 3 cups | coconut milk, canned, well shaken |
| 2 cups | chicken stock |
| 2 Tbs | red curry paste (such as Thai Kitchen) |
| 1 Tbs | lime juice (from 1 lime) |
| 1 Tbs | tamarind paste |
| 2 tsp | grated (with a Microplane) lemongrass |
| 2 tsp | fish sauce |
| 1 tsp | sugar |
| 3 | kaffir lime leaves |
| 1 | Thai basil sprig, plus more for garnish |
| 5 Tbs | unsalted butter |
| 4 Tbs | all-purpose flour |
| 2 cups | brown rice |
| 1 | white onion, sliced lengthwise (about 1 cup) |
| 1 | red bell pepper, sliced lengthwise (about ¾ cup) |
| 3 | boneless, skinless chicken breasts, butterflied and sliced into 2-in. pieces |
| 4 | boneless, skinless chicken breasts |
| 1 cup | medium chunky salsa |
| ¼ cup | dijon mustard |
| 2 Tbs | lime juice |
| ¼ cup | sour cream |
| 1 | lime sliced in quarters |
| cilantro, chopped |
| 18 oz | chicken breast or roast chicken |
| 21 stalks | asparagus |
| 1 container | Maya Kamal Tikka Masala |
| ¼ cup | cilantro, chopped |
| 1½ cup | rice |
| Roux | |
| 2 cups | frozen vegetables |
| 2 cups | vegetable broth, or a vegan 'Chicken' broth such as NotChickn |
| 1 cup | water |
| ½ cup | flour |
| ~ | salt and pepper to taste |
| Dumplings | |
| 1 cup | flour |
| 2 Tbs | cold margarine or shortening |
| ½ tsp | baking powder |
| ¼ tsp | salt |
| ⅓ cup | soy or almond milk |
| ¼ cup plus 6 Tbs | extra-virgin olive oil, divided |
| 2 tsp | fennel seeds |
| 2 tsp | mustard seeds |
| ¼ cup | all-purpose flour |
| 4 | skinless, boneless chicken breasts, patted dry |
| 1 ½ lbs | cherry tomatoes |
| 2"-piece | ginger, peeled, finely grated |
| 1 Tbs | red wine vinegar |
| ¼ cup | cilantro leaves |
| 1 | medium serrano pepper, cut into thirds |
| 1 2-inch | piece fresh ginger, peeled and coarsely chopped |
| 1 medium | yellow onion, chopped (1-inch) |
| 6 Tbs | canola oil or grapeseed oil |
| 2 tsps | coriander |
| 2 tsps | cumin |
| ½ tsp | turmeric |
| 2¼ cups | no-salt-added canned diced tomatoes with their juice (from a 28-ounce can) |
| ¼ tsp | kosher salt |
| 2 15oz cans | |
| 2 tsps | garam masala |
| - | cilantro for garnish |
| 8 oz | dried chickpeas (garbanzo beans) |
| 2 Tbs | olive oil |
| 1 ½ cups | diced onion |
| 1 ½ cups | diced carrot |
| 1 ½ tsp | curry powder |
| 1 tsp | cumin |
| ¼ tsp | red pepper |
| 2 ¾ cups | water |
| 1 cup | frozen petite green peas |
| ½ cup | cilantro, chopped |
| 1 tsp | ginger, grated |
| 1 tsp | sugar |
| ¾ tsp | salt |
| 1 14.5oz can | diced tomatoes, undrained |
| 1 13.5oz can | light coconut milk |
| ¾ cup | uncooked whole-wheat couscous |
| 1 | lime cut into 6 wedges |
| 2 tsp | olive oil |
| 1 lb | beef, cut into small chunks |
| 1 | onion, diced |
| 28oz can | tomatoes, canned diced, not drained |
| 24oz can | tomato sauce |
| ¾ cup | beef bouillon |
| 2 Tbs | chili powder |
| 2 Tbs | cumin |
| 2 tsp | cocoa powder |
| 1 tsp | sugar |
| 15oz can | kidney beans |
| 15oz can | pinto beans |
| 15oz can | black beans |
| 15oz can | white beans |
| 2 cups | all-purpose flour - minus 2 Tbs |
| 1 ⅔ cups | bread flour (or all-purpose works too) |
| 1 ¼ tsp | baking soda |
| 1 ½ tsp | baking powder |
| 1 ¼ tsp | salt |
| 1 ¼ cups | unsalted butter, or Miyoko butter sticks |
| 1 ¼ cups | light brown sugar |
| 1 cup + 2tsp | sugar |
| 1 cup | sugar |
| 2 | eggs or flax eggs |
| 2 tsp | vanilla |
| 1 ¼ lbs | dark chocolate chips |
| 1 Tbs | rosemary, chopped extra fine |
| 4 oz | orange (about ½ of a small one), navel end trimmed off |
| top off | water to make one cup |
| ½ cup | all-purpose flour |
| ⅓ cup | sugar |
| ⅛ tsp | baking soda |
| ⅛ tsp | salt |
| ¼ tsp | baking powder |
| 2 Tbs | unsweetened cocoa powder |
| 3 Tbs | milk |
| 2 Tbs | canola oil |
| 1 Tbs | water, reserved orange water |
| ¼ tsp | vanilla |
| ¼ cup | semi-sweet chocolate chips |
| Cake | |
| ½ Cup | pecans |
| 1 box | Chocolate Fudge Cake Mix (add 3oz Bisquik to bring to 18.25 oz) |
| 1 big box | instant chocolate pudding (measure out 3½oz) |
| 10 | starlight peppermints, broken to chips |
| ¾ Cup | peppermint schnapps |
| ¼ Cup | milk |
| ½ Cup | vegetable oil |
| 4 | eggs (or 3 Tbs flax, ½ Cup boiling water, 1 tsp apple cider vinegar) |
| Glaze | |
| ¾ Cup | sugar |
| 1 stick | butter |
| 4 Tbs | water |
| ½ Cup | Peppermint Schnapps |
| 1 cup | black beans, whole |
| 1 | tomato, diced |
| ¼ cup | onions, diced |
| ¼ cup | cilantro, stems and all, chopped |
| ½ Tbs | lime juice |
| taste | chipotle pepper |
| taste | salt |
| taste | garlic granules |
| 1 lb | bacon, chrumbled |
| 2 cups | onion, chopped fine (about 2 medium onions) |
| 2 cups | celery, chopped fine (one stalk) |
| 2 lb | potatoes, peeled and chopped fine (or southern style frozen hash browns) |
| 5 cans | clams (used to be 4, but shrink-flation has set in) |
| 1 bottle | clam juice |
| 4 cups | water (enough to cover the ingredients) |
| pepper | |
| ½ cup | milk (adjust to taste) |
| dill weed |
| ¾ cup | sugar |
| ¼ cup | brown sugar |
| 1 cup | water |
| 5 tsp | instant coffee. For stronger flavor, using heaping spoonfuls |
| 1 Tbs | vanilla |
| 200 ml | vodka |
| ¾ head | cabbage, sliced as thin as possible |
| ½ cup | bacon, crumbled |
| 3 each | potatoes, peeled, microwaved, and chopped |
| ⅓ cup | carrot, cut into thin strips |
| ⅓ cup | onion, chopped (optional) |
| 2 Tbs | butter, divided |
| 1 Tbs | rice vinegar |
| ¼ tsp | celery seed |
| ¼ tsp | black pepper |
| ¼ cup | mayonnaise |
| 1 tsp | sugar |
| 1 Tbs | rice vinegar |
| ¼ tsp | dijon mustard |
| ¼ tsp | celery seed |
| ¼ tsp | pepper |
| 5 cups | cabbage sliced as thin as possible |
| ⅓ cup | carrot, cut with a zester to make thin strips |
| 1 pan | cornbread |
| 4 | hard boiled eggs |
| 2 | raw eggs |
| 1 | bell pepper |
| 2 | large onions |
| 1 Tbs | oil |
| 3 stalks | celery |
| 2 tsp | poultry seasoning |
| pepper | |
| 1 slice | plain white bread |
| 3 cups | chicken broth |
| 3 Lbs | corned beef |
| 1 | spice packet that comes with the beef |
| 1 | onion, halved |
| 1 | carrot |
| 2 | celery stalks |
| 2 ea | bay leaf |
| 1 tsp | whole cloves |
| 1 tsp | sugar |
| 1 | cabbage head, large, cut into wedges |
| 1 box | flavored couscous (garlic or Parmesan), cooked |
| 1 can | chickpeas |
| 1 | red bell pepper, finely chopped |
| ½ | onion, chopped (Vidalia, or Walla Walla) |
| 1 | cucumber, peeled, seeded, and finely chopped |
| 1 | tomato, chopped |
| ¼ cup | parsley leaves, chopped |
| salt & pepper | |
| ¼ cup | olive oil |
| 2-3 | limes, juiced |
| 1 lb | mushrooms |
| 1 | onion, medium |
| 1 | green pepper |
| 1 cup | converted rice |
| 1 can | tomatoes |
| 1 Tbs | tomato paste |
| 2 Tbs | oil |
| ½ cup | water |
| 1 tsp | cayenne pepper |
| 1 C | sour cream |
| ⅓ C | mayonnaise |
| 1 Tbs | green onions |
| 1 Tbs | parsley, chopped |
| 1 tsp | dill weed |
| 1 tsp | beaumonde |
| 1½ tsp | olive oil |
| 1 cup | diced peeled sweet potato |
| 1 cup | small cauliflower florets |
| ¼ cup | thinly sliced yellow onion |
| 2 tsp | Madras curry powder |
| ½ cup | organic vegetable broth (such as Swanson) |
| ¼ tsp | salt |
| 1 can | chickpeas (garbanzo beans), rinsed and drained |
| 1 can | diced tomatoes, undrained |
| 2 Tbs | cilantro, chopped |
| ½ lb | frozen shrimp, raw |
| 1 tsp | sesame oil |
| ½ tsp | sesame seeds |
| 4 ½ cups | water |
| 1 Tbs | chicken broth (such as Better Than Bouillon) |
| 1 Tbs | tom kha paste |
| 1 ½ cups | broccoli, fresh or frozen |
| 2 cakes | egg noodle, Chinese style, or ramen (discard flavor packet) |
| 5⅓ oz | fettuccine |
| 8 oz | chicken, poached and diced |
| 8 oz | tomatoes, diced |
| ½ cup | basil, chopped |
| ⅛ cup | capers |
| 1 Tbs | olive oil |
| 1 Tbs | red wine vinegar |
| ¾ cup | marinara sauce |
| - | pepper to taste |
| 5 oz | mozzarella |
| Jam | |
| 1 lb | figs |
| 1 cup | sugar |
| 3 Tbs | lemon juice |
| Cookies | |
| 1 stick | Earth Balance |
| ½ cup | sugar |
| 1 tsp | vanilla |
| ½ tsp | salt |
| 1 | flax egg (1 Tbs in 2 Tbs water) |
| 1½ cup | all-purpose flour |
| 4 | figs |
| 6 | dried cherries |
| 1 cup | ruby port |
| 2 tsp | sugar |
| ½ tsp | lemon zest |
| 4 | cloves |
| ⅛ tsp | cinnamon |
| ½ | cinnamon stick |
| ⅓ cup | sugar |
| 6 | eggs |
| 6 Tbs | sugar |
| 1 tsp | vanilla |
| 2 cups | low fat milk |
| 1 Tbs | olive oil |
| 1 cup | onion, chopped |
| 1 cup | celery, chopped |
| ½ cup | jalapenos, diced |
| 4 tsp | chili powder |
| 4 tsp | balsamic vinegar |
| 1 tsp | soy sauce |
| 3 cups | vegetable broth |
| 2 cans | black beans |
| 2 cans | petite diced tomatoes |
| 2 cans | pinto beans |
| 2 cans | kidney beans |
| 1 cans | white beans |
| ¼ cup | vegan cheddar shreds |
| ¼ cup | cilantro |
| ¼ cup | diced tomatoes |
| ¼ cup | vegan sour cream |
| 4 ea | eggs |
| ¾ cup | milk |
| ¼ cup | Cointreau |
| 2 tsp | sugar |
| ~ | cinnamon to taste |
| 10 slices | of stale sourdough bread |
| 1 tsp | sesame oil |
| 1 | egg, beaten |
| 1 Tbs | sesame oil |
| 3 cups | cooked rice, cold from the fridge |
| ¼ cup | low sodium soy sauce, mixed with 1 Tbs sesame oil |
| 1½-2 cups | diced ham |
| ½ cup | frozen peas |
| ½ cup | celery, chopped |
| ½ cup | carrot, chopped |
| ½ cup | bell pepper, chopped |
| 3-5 | green onions, sliced |
| 4½ cup | Bisquik |
| 6 Tbs | sugar |
| 1¼ cup | sour or butter milk |
| 2 Tbs | ginger, dried |
| 2 Tbs | ginger, grated |
| 6-8 chunks | candied ginger, chopped |
| 24-30 | dried apricots, chopped |
| 2 Tbs | butter, melted in dots on baking sheet |
| 1½ cup | dark molasses |
| 1 cup | packed brown sugar |
| ⅔ cup | cold water |
| ⅓ cup | shortening |
| 7 cups | all-purpose flour |
| 2 tsp | baking soda |
| 1 tsp | salt |
| 1 tsp | ground allspice |
| 2 tsp | ground ginger |
| 1 tsp | cloves |
| 1 tsp | cinnamon |
| 1 cup | water |
| ⅓ cup | sugar (increase to taste if not using oranges from the garden) |
| 2 | oranges (1 juiced, 1 sliced) |
| 8 | whole cloves |
| 1 | cinnamon stick |
| 750 ml | red wine such as Merlot |
| Cake Ingredients | |
| 1 cup | pecans, chopped |
| 1 pkg | Duncan Hines yellow cake mix (15.25oz) |
| 3oz | Bisquik |
| 1 pkg | vanilla pudding (3.4oz) |
| 4 | eggs |
| ⅓ cup | milk |
| ½ cup | oil |
| ½ cup | dark rum |
| Glaze Ingredients | |
| ½ cup | butter |
| ¼ cup | water |
| 1 cup | sugar |
| ½ cup | dark rum |
| 2 Tbs | olive oil |
| 2 pounds | tomatillos or green tomatoes, washed and halved |
| 3 | jalapeno peppers |
| 2 | poblano peppers |
| 2 | Hatch peppers |
| ½ | onion, thinly sliced |
| 1 Cups | water |
| 2 tsp | coriander |
| 1 Tbs | cumin |
| 1 tsp | salt |
| handful | cilantro, chopped |
| 1 | lime, juiced |
| 2½ Cups | chicken broth |
| 1 lb | asparagus spears, trimmed |
| 1 Tbs | olive oil |
| salt and pepper to taste |
| 1 lb | dried chickpeas/garbanzos |
| 1 tsp | baking soda |
| 1 | lemon, juices |
| ½ cup | tahini |
| 3 Tbs | aquafaba |
| 1 Tbs | white wine vinegar |
| ½ tsp | salt |
| ½ tsp | cumin |
| ½ tsp | paprika dulce |
| 1 Tbs | parsley, chopped fine |
| ⅛ tsp | powdered saffron |
| 2 cups | water, boiling, divided |
| 2 Tbs | butter |
| 1 cup | basmati rice |
| 1 tsp | salt |
| ½ lb | mozzarella, sliced ¼" thick |
| 2 | large ripe tomatoes, sliced ¼" thick |
| 1 cup | basil, chopped fine |
| salt, pepper | |
| 2 Tbs | capers, drained |
| ¼ cup | extra virgin olive oil |
| ¼ cup | red wine vinegar |
| 1 lb | split peas, dried |
| 3 Tbs | butter |
| ½ | large onion, chopped fine |
| 2 | celery stalks, diced |
| 1 | large carrot, diced |
| ½ lb | ham, diced |
| 2 Tbs | flat leaf parsley, chopped fine |
| 4 | bay leaves |
| 2 tsp | thyme sprigs, whole |
| 5 cups | low-sodium chicken broth |
| 1 qt | shelf-stable whole milk (e.g. Gossner's from the $ store) |
| 3 Tbs | plain greek yogurt, or leftovers from a previous batch |
| 2 cups | buttermilk biscuit mix |
| ½ cup | whole wheat flour |
| 3 Tbs | butter |
| 2 Tbs | sugar |
| 1 | egg, lightly beaten (reserve 1 tablespoon) |
| ⅔ cup | buttermilk (not just the powder!) |
| ¾ cup | raisins |
| 1 lb | lamb |
| ¼ C | olive oil |
| 2 Tbs | ginger, grated |
| 2 Tbs | parsley, chopped (divided) |
| 2 Tbs | cilantro, chopped (divided) |
| 2 tsp | paprika |
| 1 tsp | cumin |
| ½ tsp | black pepper |
| ¼ tsp | salt |
| pinch | saffron |
| 1 tsp | turmeric |
| ¼ C | water |
| 1 | shallot or pearl onion, chopped |
| 4 | pearl onions |
| 1 | zucchini, peeled and quartered lengthwise |
| 1 | large potato, peeled and cut lengthwise |
| 2 | carrots, peeled and cut lengthwise |
| ½ | red bell pepper, sliced lengthwise |
| 6 | green olives |
| slice | tomato or lemon |
| 5 oz | spaghetti |
| 30 | medium sized shrimp - approx ½ lb |
| 2 cups | spinach |
| 1 | lemon, zested |
| 1 | juice from ½ lemon |
| ¼ cup | basil, chopped |
| 1 Tbs | olive oil |
| 1½ Tbs | capers, drained |
| 4 Tbs | butter |
| 1 lb | shrimp, peeled and deveined |
| 1 | lemon, zested and juiced |
| 2 tsp | sweet paprika |
| taste | salt and pepper |
| 2 | leeks, sliced in half lengthwise & cut into ¼ inch ribbons |
| ¼ Cup | parsley, finely chopped |
| 4 Cups | cannellini beans, preferably slightly undercooked |
| 4 Cups | water |
| 2 Tbs | chicken broth (such as Better Than Boullion) |
| Drizzle | olive oil |
| 1 tsp | parsley, coarsely chopped |
| 1 C | lentils (precooked in 2 cups of water or 1 ½ cups canned cooked lentils, drained) |
| 1 | sweet onion (chopped) |
| 4 | cloves garlic (minced finely) |
| 6 tsp | margarine (or other butter alternatives) |
| 1 tsp | black pepper |
| ½ tsp | vinegar |
| 2 cups | lentils |
| 8 cups | water |
| 1½ Tbs | bacon, crumbled |
| ½ cup | onion, chopped |
| ½ cup | celery, chopped |
| ¼ cup | carrot, chopped |
| 3 Tbs | parsley, snipped |
| 2½ tsp | salt |
| ¼ tsp | ground black pepper |
| ½ tsp | oregano |
| 1 can | diced tomatoes |
| 2 Tbs | wine vinegar |
| 2 | onions, chopped |
| 4 | carrots coarsely chopped |
| 1 | sausage, skinned and chopped |
| 1 | bag lentils (1lb) |
| 4 cups | chicken broth |
| 1 tsp | sage |
| 1 tsp | thyme |
| 1 lb | spinach |
| salt & pepper to taste |
| 4 | large potatoes, cubed |
| ½ | onion, chopped fine |
| 4 Tbs | Earth Balance |
| ¼ cup | all-purpose flour |
| 2½ cups | almond milk |
| 2½ cups | vegetable broth (such as Better Than Bouillon) |
| 1 cup | vegan cheddar shreds |
| ¼ tsp | pepper |
| ½ cup | sour cream substitute |
| 4 | green onions, finely chopped |
| 2 boxes | Kraft Macaroni and Cheese dinner |
| ¼ cup | green onions, chopped |
| 1 can | chicken |
| 1 can | cream of mushroom soup |
| 2 Tbs | butter |
| 2 Tbs | sour cream |
| 2 cans | green beans |
| ½ tsp | parmesan |
| 2 tbs | ginger, grated |
| 2 Tbs | sesame oil |
| 1 Tbs | sesame chilli oil, divided |
| ½ Tbs | sugar |
| ¼ cup | scallions or green onions, snipped |
| ¼ cup | cilantro |
| 3 Tbs | Low Sodium soy sauce |
| 2 Tbs | lime juice |
| ¾ lb | cod |
| ¼ cup | cilantro leaves |
| ¼ cup | onion, chopped or 4 pearl onions |
| 1 Tbs | tequila |
| 1 Tbs | triple sec |
| 3 Tbs | lime juice |
| 1 Tbs | jalapeno, pickled, chopped |
| ¼ tsp | chili powder |
| 1 Tbs | avocado oil |
| cooking spray | |
| cilantro, chopped | |
| 2 | tomatoes, sliced |
| 1 | avocado, chopped |
| 1 tsp | lime juice |
| 1 dash | Tabasco |
| ¼ tsp | chili powder |
| 1 cup | water |
| ½ cup | rice |
| 1 Tbs | cilantro, chopped |
| ½ tsp | cumin |
| ½ tsp | chili powder |
| ~ | salt |
| ~ | cabbage |
| ½ can | black beans |
| 4 ea | flour tortillas |
| 12 medium | tomatoes, blanched, peeled and chopped, or 3 (28-ounce) cans no-salt-added crushed tomatoes |
| 3 Tbs | olive oil |
| 2 cups | onion, chopped |
| 1 Tbs | sugar |
| 1 Tbs | Italian parsley, chopped |
| 4-6 sprigs | thyme, stripped and chopped |
| 3-6 sprigs | oregano |
| 2 Tbs | basil paste or chopped basil |
| 1 tsp | pepper |
| 2 Tbs | balsamic vinegar |
| 2 cups | chicken or vegetable broth |
| 6 oz | tomato paste (one can) |
| ½ cup | red wine |
| 8 cups | water |
| 3 tsp | black tea |
| 6 tsp | sugar |
| 5 pieces | green cardamom |
| 2 pieces | black cardamom |
| 5 | black peppercorns |
| 5 | cloves |
| 1 | cinnamon stick |
| 3 cups | milk |
| 1 knob | ginger |
| ½ L | water |
| 5 | potatoes, peeled and sliced |
| 1 tsp | salt |
| ¼ cup | evaporated milk, or 2% milk |
| 2T (15g) | flax |
| 1T (7g) | apple cider vinegar |
| 3T (40g) | canola oil or other oil |
| 100g | all-purpose flour |
| 100g | almond meal |
| 5g | baking soda |
| 5g | baking powder |
| 5g | salt |
| 55g | sugar |
| 2T (20g) | matcha powder |
| 440g | sourdough starter |
| 170g | milk |
| 75g | yogurt (optional) |
| 1 tsp (2g) | vanilla |
| 1 tsp | olive oil |
| 1 cup | onion |
| ½ cup | carrots |
| 1 tsp | oregano |
| 1 cup | ketchup |
| 1.5 # | ground beef |
| 1 cup | oatmeal or crushed saltines |
| 2 Tbs | yellow mustard |
| 1 tsp | worcestershire sauce |
| ¼ tsp | black pepper |
| 2 | eggs |
| trace | cooking spray |
| 2 cups | milk or half-and-half |
| 4 | large eggs |
| 4 Tbs | sugar |
| 1 tsp | vanilla |
| 8 oz | white beans, dried, cooked per instructions below |
| 2 tsp | salt |
| 1 med | carrot, chopped |
| 1 med | onion, cut in half |
| 2 stalks | celery, chopped |
| 1 sprig | rosemary |
| 1 sprig | oregano |
| 1 sprig | parsley |
| 2 | bay leaves |
| 2 | Italian sausages, minced |
| 2 Tbs | olive oil |
| 2 | carrots, chopped |
| ½ | onion, chopped |
| 2 | celery stalks, chopped |
| 1 | shallot, chopped |
| ¼ cup | basil, chopped fine |
| ½ cup | parsley, oregano, thyme, tarragon |
| 1 sprig | rosemary, chopped fine |
| 2 cans | petite diced tomatoes, low sodium, drained, but reserve liquid |
| 1 Tbs | Red Boat fish sauce |
| 1 bottle | V-8 juice or passata |
| ½ cup | red wine |
| 1 | turnip, peeled and diced |
| ½ bag | brussel sprouts, cleaned and halved |
| 1 bunch | swiss chard, stems and leaves chopped separately |
| 1 can | green beans, not French style |
| 8 oz | pasta shells |
| 1 cup | water |
| ¾ cup | couscous |
| 7 | mint leaves, chopped fine |
| 10 | cherry tomatoes, halved |
| ½ | cucumber, chopped |
| dash | Maggi sauce |
| 2 Tbs | olive oil |
| 2 | limes, juiced |
| 1 Tbs | jalapeno vinegar |
| taste | black pepper |
| 1 lb | ground or minced lamb |
| 2 tsp | olive oil |
| 2 cups | sliced onions |
| ½ cup | carrots |
| 2 tsp | cumin |
| 2 tsp | cinnamon |
| ½ tsp | coriander |
| ¼ tsp | red pepper |
| 1 cup | chicken broth |
| 3 Tbs | tomato paste |
| ½ cup | raisins |
| 1½ Tbs | lemon, zested |
| 1 can | chickpeas(garbanzos) |
| ¾ cup | couscous |
| ½ cup | cilantro |
| 1 Tbs | lemon juice |
| ¼ cup | vegetable oil |
| 3 cups | onions (about 1 lb) |
| 1½ Tbs | garam masala |
| 1½ tsp | coriander |
| 1 tsp | turmeric |
| ½ tsp | cayenne pepper |
| 2 | bay leaves |
| 2 cups | red lentils |
| 8 cups | low-salt chicken broth |
| 2 cups | diced cooked chicken |
| 1 cup | coconut milk, unsweetened canned |
| 3 Tbs | lemon juice |
| 2 cups | cooked basmati rice |
| 2 | lemon wedges |
| 3 Tbs | olive oil |
| 1½ cups | leeks, diced |
| 8 oz | mushrooms, diced |
| ½ tsp | salt |
| 1 tsp | pepper |
| 2 tsp | thyme leaves, stripped |
| 1 tsp | tarragon |
| 1½ cups | arborio rice |
| ½ cup | dry white wine |
| 4 Cups | vegetable broth |
| 2 Tbs | Earth Balance |
| 1 lb | frozen peas, or fresh asparagus, brought to a boil |
| ½ cup | vegan Parmesan |
| 1 tsp | lemon zest |
| 2 tsp | flat-leaf parsley |
| 1 lb | mushroom, coarsely chopped |
| 2 Tbs | olive oil |
| 2 Tbs | Earth Balance |
| 1 | shallot, minced |
| 2 cups | vegetable broth (such as Better Than Bouillon) |
| 1 tsp | tarragon |
| 1 tsp | thyme |
| ½ tsp | pepper |
| ¼ cup | coconut milk (not lite) |
| 1 | flat roll-up pie crust |
| 1.5 lbs | stone fruit, e.g. 3 nectarines; 2 nectarines and 15 cherries |
| 12 oz | blueberries |
| ½ lemon | juice |
| 3 Tbs | sugar, granulated or brown |
| 1½ tsp | cinnamon |
| 3 Tbs | flour |
| 2 Tbs | melted butter |
| Pudding | |
| 10 oz loaf | stale french bread, crumbled |
| 4 cup | milk |
| 2 cup | sugar |
| 8 Tbs | butter, melted |
| 3 each | eggs |
| 2 Tbs | vanilla |
| 1 cup | raisins |
| 1 cup | coconut |
| 1 cup | chopped pecans |
| 1 Tbs | cinnamon |
| 1 tsp | nutmeg |
| Whiskey Sauce | |
| ½ cup | whiskey |
| 1 cup | light brown sugar |
| 1 tsp | vanilla |
| 4 Tbs | unsalted butter, cold |
| ½ cup | heavy cream |
| ½ | cabbage (red or green) |
| ¼ cup | sour cream |
| 1 Tbs | sugar |
| 1 Tbs | cider vinegar |
| ¼ tsp | dijon mustard |
| salt, pepper, paprika to taste |
| ½ jar | marinara |
| 5.33 oz | penne rigatta, or rotini pasta |
| 10 oz | spinach |
| 1 oz | basil, chopped fine |
| 1 Tbs | olive oil |
| 1 cup | onion |
| 1 can | unsalted petite diced tomatoes, undrained |
| 1 ½ cups | chicken stock (such as Swanson) |
| ½ tsp | oregano |
| 8 ounces | whole-grain spaghetti or linguine (such as Barilla) |
| ½ tsp | salt |
| 10 oz | spinach |
| 1 oz | Parmesan (about ¼ cup) |
| ½ lb | asparagus, cut on the diagonal |
| ½ lb | frozen shrimp |
| 1 cup | orzo |
| 3 Tbs | butter |
| ½ cup | chicken bouillon, such as 'Better Than Bouillon' |
| 2 Tbs | flat-leaf parsley |
| 12 | sage leaves, whole |
| ¼ cup | Parmesan |
| 3 jiggers | Sauza Hornitos Reposado 100% de agave |
| 3 jiggers | triple sec, 60 proof |
| 2-3 | limes thoroughly juiced with the gadget |
| 1 cup | cracked ice |
| 3 | chicken breasts halves boneless and skinless (Costco size) |
| ½ tsp | black pepper |
| 1 tsp | paprika |
| 2 | Italian sausage (mild) |
| 1 cup | sun-dried tomatoes, drained and chopped |
| 2 cans | chicken broth (10¾ oz) + water to make 3¾ cup |
| ¾ tsp | turmeric |
| ½ tsp | saffron threads |
| 2 cups | converted rice |
| 6 | pearl onions peeled |
| 1 | red pepper cut into thin strips |
| ½ lb | of asparagus |
| 4 stalks | celery |
| 3 | biggest shrimp per person |
| 2 | scallops per person |
| Sofrito: | |
| 2 Tbs | olive oil |
| ⅔ cup | finely diced onion |
| ½ cup | bell pepper, diced |
| 1 cup | crushed tomato |
| ½ tsp | pimenton |
| ½ tsp | salt |
| 1 | bay leaf |
| Paella: | |
| 2 | large chicken breasts, cut into ½" strips |
| ½ tsp | black pepper |
| 1 tsp | pimenton |
| 6 oz | chorizo or two mild Italian sausages |
| ¼ cup | sun-dried tomatoes |
| 3¾ cups | chicken broth |
| 2 Tbs | olive oil |
| ½ tsp | turmeric |
| ¼ tsp | salt |
| ½ tsp | saffron threads |
| 1½ cup | bomba rice |
| 6 | pearl onions peeled |
| 2 stalks | celery cut into ½" pieces |
| ½ cup | bell pepper, cut into thin strips |
| 16 spears | asparagus, cut into 1" pieces |
| 3 | extra jumbo shrimp per person |
| 2 | sea scallops per person |
| 1 | lemon, cut into wedges |
| 1 slice | sourdough bread cut up into very small pieces |
| 2 | tomatoes |
| ½ | cucumber |
| ¼ cup | basil, chopped fine |
| 1 Tbs | olive oil |
| 1 Tbs | white balsamic vinegar |
| ~ | salt and pepper to taste |
| 2 cups | peeled tomatoes, chopped |
| ½ lb | stale bread (preferably Tuscan bread), cut into smallish pieces |
| 4 cups | vegetable broth, warmed |
| 4 cloves | garlic, minced |
| ~ | basil, chopped coarsely |
| 2 Tbs | extra virgin olive oil (you can also use seasoned or spicy oil) |
| ~ | salt and pepper |
| 1 cup | peanut butter (salted) |
| 1 cup | sugar |
| 6 Tbs | almond milk |
| 2 tsp | vanilla |
| 1 cup | all-purpose flour |
| 1 tsp | baking soda |
| ¼ cup | parsley or lovage |
| ⅓ cup | pecans, toasted and chopped fine |
| 60g | cheese such as manchego or parmesan, grated fine |
| 2 cups | basil |
| ½ cup | olive oil |
| 1¼ cup | flour |
| ½ tsp | salt |
| 6 Tbs | shortening, chilled |
| 1.5 Tbs | vegan butter, chilled |
| 3-5 Tbs | ice water |
| 1½ cup | pecan halves |
| ½ Tbs | vegan butter |
| pinch | salt |
| 10 | saltines, crumbled |
| ½ cup | water |
| 2 Tbs | vegan butter |
| 1¼ cup | sugar |
| ¼ cup | light corn syrup |
| 2 tsp | vanilla |
| 3 Tbs | applesauce or pumpkin puree |
| 3 Tbs | corn or tapioca starch |
| 2 lbs | top sirloin |
| 2-3 tsp | cracked peppercorns |
| ¼ cup | brandy |
| ¼ cup | olive oil |
| 2 Tbs | worcestershire sauce |
| 1 cube | beef bouillon |
| 3 | rosemary sprigs, cut fine |
| 1 cup | white vinegar |
| 1 cup | water |
| 2 Tbs | sugar |
| 1 Tbs | salt |
| 7-8 | jalapeño peppers thinly sliced |
| 1 | egg white |
| 2½ oz | Pisco Capel or similar |
| 1 oz | simple syrup |
| 2 Tbs | lime (about one limes worth) |
| 3 drops | Angostura Bitters |
| 2 Tbs | olive oil |
| 1 cup | oregano, basil, thyme, parsley, onions, chopped |
| 1 Can | diced tomatoes |
| 1 Can | tomato paste |
| ~ | garlic powder (optional) |
| Jigger | Pomegranate |
| Jigger | Vanilla Vodka |
| ~ | Crushed Ice |
| 8 oz | pork |
| 1 Tbs | olive oil |
| 2 cups | carrots, cut small |
| 2 cups | celery |
| 8 | pearl onions |
| 2½ cup | water |
| ½ head | cauliflower |
| 3 squares | S&B curry mix (2 hot, 1 medium) |
| 4 cups | low-sodium chicken broth |
| 1 Tbs | ginger paste |
| 2 Tbs | reduced-sodium soy sauce |
| 2 drops | mushroom essence |
| 6 oz | pork cut into ¼ cubes |
| ½ pkg | tofu, cut into ¼ in cubes |
| 2 | sliced green onions (subst chives) |
| 6 | sliced mushrooms |
| 1 lb | asparagus, or bok choy or broccoli, or rabe |
| 1 pkg | udon (or 4 oz of uncooked) |
| 4 | portobello mushroom caps |
| 4 | burger buns |
| ¼ Tbs | balsamic vinegar |
| 2 Tbs | olive oil |
| 1 Tbs | basil |
| 1 Tbs | oregano |
| 1 tsp | tarragon |
| . | salt and pepper to taste |
| 4 oz | Emmenthal or cheddar (optional) |
| 1 Tbs | mayo |
| 4 drops | Maggi sauce |
| 6½ cup | water, divided |
| 4 oz | uncooked egg noodles |
| 1 lb | flank steak, trimmed |
| Cooking spray | |
| 1 cup | onion |
| ½ tsp | freshly ground black pepper |
| ¼ tsp | hot paprika |
| 6 | sliced mushrooms |
| 1 cup | lower-sodium beef bouillon, divided |
| 5 tsp | all-purpose flour |
| ⅓ cup | fat-free sour cream |
| 3 Tbs | green onions, sliced thin |
| 1 Tbs | butter |
| 2 Tbs | flat-leaf parsley |
| 4 | potatoes |
| 1.5 lb | Emmenthal |
| 6 oz | ham |
| 6 oz | salmon |
| 2 | tomatoes, sliced |
| 12 | asparagus spears |
| 1 oz | butter |
| ⅛ tsp | thyme |
| 1 oz | flour |
| 6 oz | milk |
| 2 oz | creme fraiche |
| 3½ oz | Emmenthal, grated |
| ¼ Cup | creme fraiche |
| ¾ tsp | lemon juice |
| ½ tsp | lemon peel, zested |
| 1 | medium pumpkin |
| 4 cups | pumpkin, firmly packed (or 3 16oz cans of Libbys) |
| 4 | eggs slightly beaten |
| ½ cup | brown sugar |
| ¾ cup | sugar |
| 2 tsp | cinnamon |
| 1 Tbs | pumpkin pie spice |
| 1 tsp | ginger |
| ¼ tsp | cloves |
| dash | salt |
| 2 cans | evaporated milk 13oz each |
| 2 | nine inch unbaked pie shells with high fluted edges |
| 18 | pecans |
| 5 | ice cubes |
| ½ | lime |
| 12 oz | Diet Coke |
| 2 oz | Cruzan Aged Rum |
| 2 cups | flour |
| 1 tsp | baking power |
| 1 tsp | salt |
| ⅔ cup | water, warm |
| ⅓ cup | olive oil |
| 2 Tbs | rosemary, chopped |
| 5 Tbs | butter |
| 15 - 18 | sage leaves |
| ¼ cup | chicken broth |
| 1 tsp | lemon zest |
| 1 Tbs | lemon juice |
| 2 Tbs | shaved parmesan |
| 2 Tbs | butter or margarine |
| 2 cloves | garlic (optional) |
| 4 | salmon steaks (2 lbs. total), each 1", thick |
| 1 | large onion, chopped |
| 1 | tsp dill weed |
| 2 | lemon wedges |
| 2 lbs | spinach |
| salt, pepper |
| 3 Tbs | soy sauce |
| 2 tsp | sesame oil |
| 3 Tbs | balsamic vinegar |
| 1 Tbs | ginger, zested |
| ¾ lb | salmon steaks, cut into strips |
| ¼ Cup | pickled ginger, chopped |
| 10 | asparagus spears |
| 1 Cup | edamame |
| 1 tsp | sesame seeds |
| 3 sheets | seaweed |
| 750ml | Merlot (or Cabernet Sauvignon) |
| ½ | orange, zested and sliced |
| 1 | lemon, sliced |
| 2 Cups | apple, sliced |
| ¼ Cup | brandy |
| ¼ Cup | triple sec |
| 1 Cup | sparkling water |
| 1½ lbs | sea scallops (about 12) |
| ¼ tsp | salt |
| ¼ tsp | freshly ground black pepper |
| 3 tsps | canola oil, divided |
| ½ cup | vermouth |
| 3 Tbs | parsley, chopped |
| 4 Tbs | lemon juice (more if using sweet lemon such as Meyer) |
| 2 Tbs | butter |
| 4 tsps | capers |
| 10 oz | spinach |
| 6 | sea scallops |
| 6 | shrimp (16-20 / lb size) |
| ¼ tsp | pepper |
| 2 tsp | olive oil |
| 1 tsp | butter |
| ½ | lemon, juiced |
| ¼ cup | white wine |
| 1 Tbs | ginger paste |
| ~ | grated fresh ginger to taste |
| 2 Tbs | soy sauce, slow-sodium |
| 1½ tsp | dark brown sugar |
| ½ tsp | crushed red pepper |
| 1½ Tbs divided | sesame oil |
| ½ lb | beef, such as flank or sirloin, sliced |
| 1½ cup | tofu |
| 8 | green onions, sliced into 1" pieces |
| 4 cups | spinach |
| 2 Tbs | sesame seeds |
| 2 each | mahi mahi filets |
| 2 Tbs | sesame oil |
| 2 Tbs | ginger, grated |
| 4 Tbs | soy sauce |
| 3 Tbs | lime juice |
| 2 Tbs | sugar |
| 1 tsp | chili pepper flakes |
| ¼ cup | olive oil |
| 1 tsp | lemon zest |
| 3 Tbs | lemon juice |
| 1 cup | black rice |
| 1¾ cup | water |
| 12 | medium shrimp, thawed and peeled |
| 4 oz | snow peas |
| 8 oz | asparagus, sliced |
| 1 cup | frozen peas |
| ¼ cup | green onions |
| ¼ cup | flat-leaf parsley |
| ¼ cup | tarragon |
| 1½ lb | frozen shrimp |
| 5 oz | angel hair pasta |
| ¼ tsp | freshly ground black pepper |
| 20 spears | asparagus, snapped and cut into 1 inch pieces |
| 6 oz | al fredo sauce |
| 6 oz | marinara sauce |
| ⅓ cup | butter |
| ½ cup | all-purpose flour |
| 1½ cup | chicken broth |
| 1½ cup | milk |
| ¼ tsp | salt |
| ½ tsp | ground black pepper |
| 2 tsp | butter |
| ½ | onion, diced |
| 8 oz | package sliced fresh Baby Bella mushrooms |
| 4 cups | shredded cooked chicken |
| 2 cups | frozen cubed hash browns or cubed new potatoes (nuke them for 2-3 minutes) |
| 1 cup | celery |
| 1 cup | matchstick carrots |
| 1 cup | frozen small sweet peas |
| ⅓ cup | fresh parsley |
| 25-30 | sage leaves, washed, dried, and chopped fine |
| 2 tsp | thyme leaves |
| 1 | package, refrigerated pie crusts |
| 1 | egg white or 2 Tbs Egg Beaters |
| 1 cup | vegetable broth, e.g. Veggie Better Than bouillon or Not Chickn |
| 5 | potatoes, cubed |
| 1 C | cooked rotini |
| 1 lb | Yves Veggie Ground |
| 1 can | Mexican corn |
| 1 can | Mexican stewed tomatoes |
| 1 can | peas |
| 1 | onion |
| ½ C | basil |
| 1 tsp | sage |
| 1 tsp | thyme |
| 1 tsp | oregano |
| ½ tsp | cayenne pepper |
| ¼ C | cilantro |
| 1½ cup | sugar |
| ½ cup | butter |
| ½ cup | shortening |
| 2 | eggs |
| 2¾ cup | unbleached flour |
| 2 tsp | cream of tartar |
| 1 tsp | baking soda |
| ¼ tsp | salt |
| 2 Tbs | sugar |
| 3 tsp | cinnamon |
| 2T (15g) | flax |
| 1T (7g) | apple cider vinegar |
| 3T (40g) | canola oil or other oil |
| 100g | all-purpose flour |
| 100g | almond meal |
| 5g | baking soda |
| 5g | baking powder |
| 5g | salt |
| 55g | sugar |
| 440g | sourdough starter |
| 170g | milk |
| 75g | yogurt or apple sauce (optional) |
| 1 tsp (2g) | vanilla |
| 600 grams | spinach, stemmed (not baby spinach) |
| 180 grams | walnuts |
| ¾ cup | cilantro |
| ¼ cup | tarragon |
| ½ tsp | turmeric |
| ½ tsp | crushed red pepper |
| ½ tsp | fenugreek |
| ½ tsp | salt |
| 2 Tbs | red wine vinegar |
| 12 each | pomegranate seeds (sarcotesta) |
| 1 Cup | cottage cheese |
| 4 Tbs | Nakano's red top, or Nakano's green top plus 1 tsp sugar |
| onion juice scraped from ½ onion | |
| ¼ Cup | bacon, crumbled |
| ½ tsp | dry mustard |
| salt, pepper | |
| ¼ Lb | spinach |
| ¼ Lb | red lettuce |
| 4 Tbs | olive oil |
| 1 | large onion |
| 4 | celery stalks |
| 2 | large carrots |
| 12 oz | ham |
| 2 bags | split peas (2 lb) |
| 4 | bay leaves |
| 2 tsp | thyme |
| 8 cups | low-sodium vegetable broth |
| 4 | angus steaks |
| 4 Tbs | scotch whisky |
| 10 oz | heavy whipping cream |
| 5 oz | beef stock |
| 4 oz | sliced mushrooms |
| 1 tsp | coarse grain mustard |
| salt and pepper | |
| 1 oz | butter |
| 1 quart | strawberries |
| ¼ cup | sugar |
| 2⅓ cups | Bisquik |
| ½ cup | milk |
| 3 Tbs | sugar |
| 3 Tbs | butter, melted |
| ½ cup | whipping cream |
| 1 | cucumber, peeled and sliced in half, lengthwise |
| ¼ cup | rice vinegar |
| 1 tsp | sugar |
| 1 tsp | ginger |
| ¼ tsp | pepper |
| ¼ tsp | salt |
| 3 tsp | curry powder |
| 1¼ tsp | salt |
| 1¼ tsp | pepper |
| 6 | chicken breast halves, skinned |
| 1⅓ cup | orange juice |
| 1 cup | converted rice |
| ⅓ cup | water |
| 1 Tbs | brown sugar |
| 1 tsp | dry mustard |
| ¼ cup\ | parsley |
| 720cc | sushi rice (4 'go') |
| 720cc | water |
| 130cc | rice wine vinegar |
| 35cc | sugar |
| 6cc | salt |
| 2 cups | couscous |
| 2 cups | vegetable broth |
| 1 cup | mint leaves |
| ¾ cup | raisins |
| 1 cup | walnuts |
| 1 tsp | cinnamon |
| ½ cup | lemon juice |
| 3 Tbs | olive oil |
| 2 lg | sweet potatoes, peeled |
| ½ cup | sugar |
| 1 tsp | molasses |
| ½ tsp | salt |
| 1 Tbs | lime juice |
| 1 Tbs | lime, zested |
| ½ tsp | minced ginger or ¼ tsp ginger powder, optional |
| taste | black pepper |
| 1 tsp | Earth Balance |
| taste | cilantro, for garnish |
| 6 cups | small cauliflower florets (approx 1 head) |
| ⅓ cup | tahini |
| 2 Tbs | olive oil |
| 2 Tbs | drained capers |
| ½ tsp | crushed red pepper |
| ¼ Cup | tahini |
| ¼ Cup | water |
| ¼ Cup | sugar |
| 5 Tbs | Bisquik, or for gluten free cake, use 3 Tbs gluten free flour, and 2 Tbs almond flour |
| ½ tsp | baking powder |
| ¼ tsp | salt |
| ¼ tsp | cinnamon |
| ¼ Cup | semi-sweet chocolate chips |
| 2½ cup | water |
| 1 cup | rice |
| ⅓ cup | chunky peanut butter |
| ¼ cup | white wine vinegar |
| 3 Tbs | olive oil |
| 2 Tbs | soy sauce |
| 2 tsp | sugar |
| 1 tsp | grated ginger |
| ⅛ tsp | cayenne pepper |
| 1 | small cucumber |
| ¼ cup | onion, finely chopped |
| 2 cups | cut-up cooked chicken |
| 1½ cup | spinach, sliced |
| ½ can | coconut milk |
| 1¼ Tbs | red Thai curry paste |
| ¾ cup | fish stock |
| 1½ Tbs | fish sauce |
| ½ Tbs | brown sugar |
| 1½ | lemongrass stalks, cut in quarters and smashed, or dried lemongrass in tea infuser |
| 1 lb | pumpkin peeled and cut into bite-sized chunks |
| 2 | kaffir lime leaves, sliced into strips |
| ½ tsp | turmeric |
| ½ lb | salmon filet, cut into bite sized chunks |
| ½ lb | asparagus or bok choy, chopped |
| 6-8 | shrimp, depending on size of shrimp |
| ½ to 1 | juiced lime |
| 2 srv | basmati rice |
| cilantro for garnish |
| 2 Tbs | olive oil or ghee |
| 1 | yellow onion |
| ~ | kosher salt and black pepper |
| 1 | serrano pepper |
| 1 Tbs | ginger, zested |
| 1 Tbs | garam masala |
| 1 tsp | cumin |
| 1 tsp | cardamom |
| 1 can | tomatoes, whole (28oz size can, including liquid) |
| 1 can | coconut milk, full-fat (or heavy cream) |
| ~ | cilantro or mint for serving |
| 1 Tbs | coconut oil |
| ½ | onion sliced vertically |
| ¾ inch | ginger, grated |
| 5 pieces | galangal |
| ½ | red jalapeno pepper sliced, or a couple Thai chiles, halved |
| 2 | lemongrass stalk pounded with meat mallet and cut into 2-inch long pieces |
| 4 | kaffir lime leaves, stripped from the stem |
| kaffir lime, zested | |
| 2 tsp | red Thai curry paste |
| 4 cups | chicken broth |
| 2 cans | coconut cream or coconut milk |
| 2 | medium chicken breasts cut into bite-sized pieces |
| 6 | mushroom caps sliced |
| 1-2 tsp | coconut or white sugar |
| 1 ½ Tbs | fish sauce plus more to taste |
| 2-3 Tbs | lime juice, kaffir if possible |
| 2-3 | green onions sliced thin |
| ~ | cilantro, chopped, for garnish |
| 3 Tbs | olive oil |
| 1½ cups | onion, diced |
| 1½ cups | arborio rice |
| ⅛ cup | parsley |
| ⅛ cup | basil |
| 1 tsp | red-pepper flakes |
| ½ cup | white wine |
| 2 cups | diced ripe red tomatoes |
| 3 cups | vegetable broth |
| 4 | tomatoes, in different colors, sliced |
| ½ cup | grated pecorino or Parmesan |
| 1 | shallot, finely diced |
| 2 Tbs | red wine vinegar |
| 2 tsp | balsamic vinegar |
| salt to taste | |
| pepper to taste | |
| 4 Tbs | olive oil |
| 3 | roma tomatoes, or ½ cup cherry tomatoes, diced |
| 1⅔ Cups | flour |
| 4 | eggs |
| 2 pinches | salt |
| 2 Tbs | oil |
| 1 small | potato |
| 1¼ cups | reduced-fat milk |
| ½ cup | sugar |
| 1 Tbs | pumpkin pie spice |
| 3 | eggs, lightly beaten |
| 1 can | pumpkin (15oz) |
| 4½ cups | challah or other egg bread (about 8 oz) |
| ~ | cooking spray |
| ½ cup | maple syrup |
| ¼ cup | pecans |
| ½ cup | butter, softened |
| ¾ cup | brown sugar |
| ½ cup | sugar |
| 2 | eggs |
| l tsp | vanilla |
| l½ cup | all-purpose flour |
| 1 tsp | baking soda |
| 1 tsp | cinnamon |
| ½ tsp | salt |
| 3 cups | oats |
| 1 cup | raisins |
| 1 cup | soy milk |
| ½ cup | full fat coconut milk |
| ¾ cup | sugar, e.g. palm |
| 3 tsp | pumpkin pie spice |
| 15oz can | pumpkin |
| 2 Tbs | flax, mixed in 5 Tbs water, warm (flax egg) |
| 4½ cup | sweet french bread, cut in 1" cubes |
| cooking spray | |
| ½ cup | maple syrup |
| ¼ cup | pecans, chopped, toasted |