Last modified: Sun Jan 29 20:41:01 EST 2012
These blueberry pancakes should come out thick and cakey. The flour and milk are measured by weight, not volume, for better consistency.
If egg substitute is frozen, move from fridge to freezer 36 hours beforehand so that it will be thawed in time.
3 hours beforehand, fill ramekin with frozen wild blueberries and cover with plastic wrap; allow to thaw at room temperature. Warning: blueberries will explode if microwaved.
Preheat griddle to 300° 400° hot enough to cook
pancakes. (Those thermostats aren't very accurate.) When ready,
stir all ingredients just enough to mix and immediately pour three
pancakes. Turn once and serve when done.
Adhesives:
Microwave a tortilla for 8 seconds, coat it with adhesive, and wrap it to the outside of a taco shell. Fill the bottom of the taco shell with more adhesive, curry powder, and fat-free Cheddar.
Fill a ramekin with frozen veggie crumbles. Microwave for 42–45 seconds, stir, microwave for 21–25 seconds, stir again.
Fill taco with crumbles. Coat top of taco with Sazonador Total and another layer of fat-free Cheddar. Apply hot sauce liberally and eat.
Repeat as necessary.
Fast, simple, good, healthy.
Cut two muffins apart and toast them on maximum.
While the toaster is working, wrap two grillers in a paper towel, microwave 1 minute 45 seconds, remove from microwave, flip, and top with veggie slices. They should melt before the toaster is done.
Coat toasted muffins with Promise, assemble sandwiches and chow down.
Measure out some amount of each ingredient and whisk everything together until no lumps. Use mirin sparingly to sweeten the sauce.
The defining feature of Dave's Pizza is crust that is extremely thin but quite crispy. To manage this, the crust must be blind baked on a pan before toppings are added. It is too thin to be managed with a peel. If it were baked on an oven rack it would fall through, and if toppings were added first it would never get crispy.
Dough:
Allow bread machine to knead for 20 minutes to ½ hour. Check the dough a few times and add 1 tsp water if it's dry or a sprinkle of flour if it's sticky.
Make a doughball, coat it in olive oil and allow it to rise in a covered bowl. Sprinkle corn meal over a perforated pan. Stretch dough to 15 inch diameter (thin enough to see through) and place on pan. Coat with olive oil and blind bake for 15 minutes at 350° Fahrenheit. When finished it should have the crispness of a fried tortilla.
Toppings:
Coat crust with sauce, Sazonador Total, fennel seed, crushed pepper, and cheese. Thaw veggie patties in microwave and crumble over pizza. Top with paprika and drizzle with olive oil. Bake for 9 minutes at 475° Fahrenheit.
If recipe is doubled to make 2 pizzas in 1 oven, increase baking times to 19 minutes at 350° for the crust and then 11 minutes at 475°.
If the veggie crumbles are retaining a lot of water, thaw them in a microwave safe bowl lined with several paper towels (or a real towel, if you're inclined to wash veggie bits out of it afterward) before adding them to the sauce. Otherwise, thawing is not necessary.
Empty both jars of sauce into a humongous pot. Add all of the veggie crumbles and plenty of crushed red pepper. Heat on low, stirring occasionally until pasta is ready.
Boil the pasta per the instructions on the box. Drain pasta in colander, then dump it into a large Tupperware container. (Do NOT rinse it.) Add sauce and stir to combine.
Makes four servings. The Tupperware is to store the leftovers in the fridge. Subsequent servings can be reheated in the microwave.
Fermented pickles are definitely better, but I am still trying to figure out how to make those without getting mold.
Special equipment needed: 5 liter jar for the pickles; one humongous pot or two gallon jugs for soaking kirbys.
* Plain old distilled white vinegar works, but use other kinds to taste.
Cut both ends off of the kirbys and leave them soaking in ice water until needed.
Bring vinegar, salt, alum, and spices to a boil, stirring to dissolve the salt. Remove the mixture from heat and then go do something else for a few hours.
Peel the garlic.
Lay the 5 liter jar on its side and stack the kirbys in the jar. Set the jar upright. Smash the garlic and throw it on top. Pour the cooled vinegar and spice mixture into the jar. Top off with cold water, close the lid, shake to combine and refrigerate. Pickles will take 1 or 2 months to achieve proper flavor and texture.
Important: Ignore any instructions that came with the noodles. This includes instructions regarding how much water to use, how long to cook, and rinsing the noodles after cooking.
Add bouillon concentrate and a few drops of hot oil (to control foaming) to the water and bring it to a boil, stirring to dissolve the concentrate. Stir in noodles and boil for 2 minutes. Ignore any instructions that came with the noodles. Top with hot oil, Tamari to taste and serve.
This is not as hot as the hot oil you can buy, but it tastes better.
Pour slightly more than the needed amount of oil into a pot. Tear dried chiles in half or chop them into large pieces so that the oil can get inside of them. Add them to the oil (seeds and all) and keep going until there's no room for any more. Simmer the chiles on medium heat until they are fried to a dark color but not burned. Remove the pot from heat and allow the mixture to cool to room temperature. Put a funnel in the top of an oil bottle. Hold a strainer over the funnel and pour the mixture through it.
(If you stuff the chiles into the oil bottle, you might have trouble getting them back out.)
Special equipment needed: simple, small crock pot with only one heat setting (low).
Important: Ignore any instructions that came with the beans. This includes instructions regarding how much water to use, how long to cook, and rinsing.
At bedtime the previous night, pour dry beans into crock, inspect and remove any rocks, add water and cover. Turn on the crock and go to bed.
One hour before lunch the next day, stir in vegetable bouillon concentrate. Add a handful of dry pasta, a handful of rice, Sazonador Total, and smoke flavoring, stir, and re-cover.
Makes one lunch serving. If starting in the morning to have ready for dinner, use ⅜ cup less water.