http://www.food.com/recipe/flour-tortilla-recipe-204109
Excerpt:
“Directions: 1 Sift the flour, salt & baking powder into a large mixing bowl. 2 Into the dry ingredients cut in the shortening, or add oil if you are using this option, & mix with your fingertips to combine. 3 Add the milk or water, working the liquid into the dough until a sticky ball forms.”
http://www.telegraph.co.uk/foodanddrink/recipes/8737895/Mary-Berrys-Devonshire-scones-recipe.html
Excerpt:
“The secret to good scones is not to handle them too much before baking, and to make the mixture on the wet, sticky side. Put the flour and baking powder into a bowl. Add the butter and rub it in until the mixture resembles fine breadcrumbs. Stir in the sugar.”
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=120742
Excerpt:
“Submitted by: Introduction Very delicious waffles. These are easy to freeze in individual bags, and reheat in a toaster. It is also easy to double this recipe to make lots. Very delicious waffles. These are easy to freeze in individual bags, and reheat in a toaster.”
http://guardian.co.uk/lifeandstyle/2013/feb/01/coconut-milk-recipes-fearnley-whittingstall
Excerpt:
“It’s funny how things shoulder their way into your larder. First they make a small, quiet space for themselves, then they take up semi-permanent residence, and finally they claim indispensable status so that if you look for them and they’re not there, you start to panic a bit.”
Last week we bought a whole bunch of pecans, so on the weekend I decided to make some pie (we had people coming over). I’d made pecan pie once before, but I don’t know if it was the recipe or me but it tasted too eggy. This one just tastes like amazing.
Ingredients
Directions
Makes about 30 cookies.
Notes:
Whenever Pakistani people go to a Chinese restaurant they order chicken corn soup, and for good reason – the stuff is good. But sometimes you want to try something different, and in 1988 in Agra (city of the Taj Mahal) I decided to give Hot and Sour soup a try (seeing how I would add lemon juice and hot sauce to chicken corn soup anyway, something called “hot and sour” would have tempted me sooner or later). It was alright, but nothing special. I go back to the chicken corn.
Fast forward almost a decade. It’s my first year at university and my parents have helped me move my stuff into residence. As a treat they decide to take me out to dinner and we end up at a Chinese restaurant in town. Perhaps in anticipation of a new phase of my life I decide to try something besides the chicken corn, and the only soup not screaming pork was the hot and sour so I ordered it. This time it was so very, very good. Whenever the opportunity presented itself I would order hot and sour. However, with no Chinese restaurant near campus opportunities were few and far between.
Fast forward a few years. I’m off rez now and have to cook my own food. At some point an idea comes to me: I can make the soup myself. The internet is searched for recipes, many are tried. None are good enough. But combining the knowledge from the various recipes the best one is modified until I’m happy with it (not unlike the various smaller robots combining to make Voltron). But this recipe comes with a price – no longer am I satisfied with the hot and sour at restaurants, only mine will do.
When I went to Japan I had the recipe burned onto a CD along with other important files (resumes, computer account information, and so on) so that it wouldn’t be lost. It’s pretty much memorized, but something could happen causing me to forget (think blunt head trauma) and having it in front of me makes it less likely I’ll forget a key ingredient when grocery shopping.
I figure I’ll share it with the rest of the world.
Last Tuesday I was hungry between classes and I ended up buying a muffin. The muffin was good and I was no longer hungry. Then it happened again later in the week. Again, the muffin was good but I felt bad about paying $1.25 for something I could easily make at home. So, Friday I bought a muffin pan, and on Sunday I made them. Here’s the recipe:
Oatmeal Chocolate Chip Muffins (makes 12)
Ingredients:
1 1/4 cups quick cooking oats
1 1/4 cups milk
1 egg
1/2 cup vegetable oil
1/2 cup packed brown sugar
3/4 cup semisweet chocolate chips
1 cup chopped walnuts
1 1/4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
Directions
Ingredients
1 1/2 cups sugar
1/3 cup water
1 tbsp corn syrup
4 tbsp butter
1 tsp vanilla
1 tsp baking soda
nuts
Directions
Enjoy!
tariq.ca 