Recipes: Open Source Food HQ

Ingredients:

• 1 can chickpeas
• 1 can diced tomatoes
• 2 tbsp water
• 1 cup frozen peas
• 180g/6.5oz halloumi cheese
• 2 heaped tbsp garam masala powder
• 1/2 tsp vegetable stock

Method:

1. Cube the halloumi and set it aside.
2. Mix all remaining ingredients together in a saucepan and place on the heat. Allow to come to a simmer, stirring frequently.
3. Mix in the halloumi and stir until heated through but not melting.
4. Remove from heat and serve with rice.

I learned this recipe from a couple of vegetarian friends who eat it twice a week because it's cheap, easy and packed with protein. There's no need to add salt, the masala powder seasons it nicely.

Ingredients

• 6 servings Liquid Egg Whites, room temperature
• 1/4 tsp Cream of Tartar
• 5-6 drops Red Food Color (you can use beet powder mixed with water to make red food coloring)
• 36 g (6 servings) Cheddar Cheese Powder ( homemade version if preferred, here is an example: https://www.tarladalal.com/how-to-make-cheese-powder-42964r )

Flavors

You can create whatever custom cheeto you want. If you like hot cheetos, don't skip the cayenne. If you don't like hot, then skip it. Feel free to add other flavors that are not listed. It's up to what you like.

• 1-2 tsp Paprika (optional)
• 1-2 tsp Cayenne Pepper (optional)
• 1 tsp Onion Powder, optional
• 1 tsp Garlic Powder, optional

Instructions

1. Preheat oven to 350 degrees F, line a baking sheet with parchment paper or aluminum foil with cooking spray.
2. Use a whisk to mix your egg whites and cream of tartar on high for a few minutes until your egg whites form stiff peaks. (When you pull the whisk out, the mixture looks like mountain peaks where your whisk came out.) 
3. Add your red food color and mix a few more seconds until uniform.
4. Line a large bowl or shallow dish with your cheese powder and spices.
5. Using a piping bag or sandwich bag with a corner cut off, create long, red, stick shaped egg whites onto your cheese mixture. The thinner your the hole in your bag is, the crispier these will be. If you like the puffs instead, you can make them larger, but you'll want to watch closely to make sure the outside doesn't burn before they're fully cooked.
6. Once in the cheese and spice mixture, spoon the mixture to fully coat each stick before placing it on your baking sheet. (If your Cheetos have trouble sticking together, your egg whites probably aren't stiff enough. You can continue mixing them and retry - or go straight to the baking sheet and spoon the cheese/spice mixture on top.)
7. Bake for 10-12 minutes. (I found that spraying a tiny bit of cooking spray on the top before going in the oven reduced any burning/scorching of the spices.)

Nutrition Information

Recipe makes 1 serving

Amount Per Serving

• Calories: 330
• Total Fat: 9g
• Unsaturated Fat: 0g
• Carbohydrates: 12g
• Protein: 36g

Key words not otherwise included

vegetarian snacks

Edit Log

• 2023-10-12 11:23AM - improve formatting

cross-posted from: https://lemmy.blahaj.zone/post/1084523

Soak any dry beans (12h), then drain water Add to slowcooker pot:

• tomato paste
• any sausage or other meat
• garlic
• oregano, cumin, chili, pepper, msg, butter
• any bouillon cube

cover with water + some, COVER WITH SEALED LID (important)

• Get it to boil then reduce to low (I put the dish in the microwave, faster)
• Cook until beans soft and delicious

Good optional:

• carrots, onions, whatever you have extra from the freezer

cross-posted from: https://lemmy.blahaj.zone/post/1083769

Punch up cheap salsa; Use it creatively with what you have on hand; Boost what's good; Pizza fingers, chips, tacos

This recipe is posted In honor of and in dedication to Lemmy meme history in the making.

Ingredients:

• 1 lb of Jimmy Dean Sausage Mild or Hot
• Half a pound of bacon ends and pieces or diced bacon
• 2 Large cans of Baked Beans
• 2 Small cans of Kidney Beans (drained)
• Onions Diced
• Bell Peppers Diced
• 2 Tablespoons of Molasses
• 2 Tablespoons Brown Sugar
• 2 Tablespoons Barbecue Sauce
• 1 Tablespoon Ketchup
• 1 Tablespoon Mustard
• 2 Dashes of Worcestershire Sauce
• Garlic powder to taste

Directions:

1. Preheat oven to 350^F^
2. Mix everything together reserving bacon for the top
3. Place in a pan large enough to allow beans to boil without boiling over
4. Put raw bacon on top layer and place in oven
5. Bake about an hour

This recipe was originally submitted to the church cookbook by my Aunt in the late 90's to early 2000's. She always brought the beans to whatever food function was being had, so naturally she was asked to share the recipe. I originally wasn't going to share this one in it's current state because it has many hallmarks of a badly written recipe. Though with a few tweaks I had a recipe that was ready to share for the most part. Maybe I'll revisit this one later and give it a proper reinventing as an open source recipe.

Ingredients:

• 2 ½ cups Sour Cream
• 4 cups Mayonnaise
• ~⅔ cup of Buttermilk
• 4 tsp Worcestershire Sauce
• 1 tsp Lemon Juice
• 1 ¾ - 2 tsp Garlic Powder (optionally you can roast fresh garlic and make garlic paste instead)
• 1 ¾ -2 tsp Dry Mustard/ Mustard Flour
• 1 tsp of Sugar
• 1 ¼ cups Blue Cheese
• Salt and Pepper (to taste)

Directions:

1. Reserve Blue Cheese crumbles to the side
2. Mix with a whisk Sour Cream and Mayonnaise until combined well
3. Stream in buttermilk while continously mixing
4. Add Worcestershire, Lemon Juice, Garlic, Dry Mustard, and Sugar combine until well dissolved
5. Gently fold in blue cheese crumbles just enough to disperse evenly through mixture
6. Taste, then salt and pepper to taste
7. For best results allow to sit for around 8 hours before using

Jar the remainder and use within 5 days for best quality.

An excellent salad dressing, dip for buffalo wings, or for your favorite snack vegetables like carrots or celery.

Ingredients:

• 1 1/2 oz by weight lard or shortening
• 1 1/2 oz by weight butter or margarine
• 2 eggs
• 1/3 cup sugar
• 1/2 tablespoon salt
• 1/2 teaspoon baking soda
• 1 1/2 tablespoon baking powder
• 15 oz flour (packed by weight)
• 2 cup whole milk
• 1 cup buttermilk

Directions:

1. Place container for fats on scale and tare to set scale to zero,weigh butter and lard in your microwave safe container then gently melt fats in microwave on low and set aside
2. In a mixing bowl or electric mixing bowl add eggs, sugar, salt, baking soda, and baking powder. Beat until well incorporated and let stand to bloom or rise (around 2 minutes)
3. Add whole milk and buttermilk to egg mixture and mix until combined.
4. Once fully combined slowly beat in flour until well incorporated, and no dry lumps remain.
5. Slowly whip in the butter and lard mixture until velvety smooth
6. If using an electric mixer, start slow, and easily raise speed of mixer until you are on high or mid high, mix at speed for about 30 seconds, or until velvet smooth, otherwise beat until your arm hurts and you can live with how lumpy the batter is.

For best results (read picture perfect), ladle 1.5-2 fl oz of batter into a dry, preheated pan. For extra crispy edges, but some white discoloration. ladle batter into a well buttered or well oiled pan.

For extra style points add M&M's, chocolate chips, frozen blueberries, or any other creative mix in you can imagine.

Serve with butter and some real maple syrup for plain pancakes, or whipped cream alone for chocolate chip cakes and fresh fruit with whip for a fruit cake. You can try powdered sugar with caramel and baked apple slices, or really any other combination you can imagine!

This is truly a blank canvas of a recipe!

Ingredients:

• 1 ½ pounds extra-lean ground beef

• ½ onion, diced

• 1 green pepper, diced

• 2 cloves garlic, minced

• 2 cups water, divided

• ¾ cup ketchup

• 2 tablespoons brown sugar

• 1 teaspoon Dijon mustard

• 1 ½ teaspoons salt, or to taste

• ½ teaspoon ground black pepper

• 1 dash Worcestershire sauce

• 1 pinch cayenne pepper (or 2-4 drops tabasco sauce) to taste

• 1 tablespoon instant oatmeal, powderized in a food processor or herb grinder

• hamburger buns, rolls or other bread

Directions:

1. Place ground beef and onion in a large skillet over medium heat; cook and stir until beef is browned and crumbled, about 10 minutes.

2. Stir in green pepper and garlic; cook and stir until softened, 2 to 3 minutes. Add 1 cup water and stir, scraping the pan to dissolve any brown flavor bits from the bottom of the skillet.

3. Stir in ketchup, brown sugar, Dijon mustard, salt, black pepper, and Worcestershire sauce. Add remaining 1 cup water and bring mixture to a boil.

4. Add in some oatmeal powder and lower heat to simmer, simmering until thickened about 30 minutes while stirring occasionally. If the mixture is too loose to form sandwich filling out of comfortably at the 15 minute mark, add in some more oatmeal powder and simmer to firm up the mixture until desired consistency is met

5. Serve on hamburger buns, or whatever roll or bread you have on hand. For extra structural body to the sandwich toast the buns on a skillet or in a preheated oven or toaster oven.