Sam's Recipes

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            Breakfast

            Extra-Billowy Dutch Baby

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            Ingredients

            Preparation

            1. 1.
              Preheat oven to 425°F with one 12-inch ovenproof skillet, two 9-inch skillets, or similarly sized baking dishes inside.
            2. 2.
              In a large bowl or blender, beat eggs thoroughly.
            3. 3.
              Add salt and flour, whisk until lumps disappear. Add milk and whisk until smooth. If making a sweet version, add sugar or honey.
            4. 4.
              When the oven and baking dishes are fully heated, carefully remove them. Melt the butter inside the skillet(s) and roll it around to coat the sides.
            5. 5.
              Pour the batter into the buttered dish(es) and return them to the oven.
            6. 6.
              Bake for , then check in 1 to 2 minute increments until the edges are golden brown and the centers are just beginning to color.
            7. 7.
              Finish sweet pancakes with lemon juice and powdered sugar.
            8. 8.
              Serve immediately; these pancakes are best eaten hot from the oven.
            Breakfast

            Buttermilk Pancakes

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            Ingredients

            Preparation

            1. 1.
              Put the buttermilk, egg, and melted butter in a mixing bowl.
            2. 2.
              Stir briskly until the mixture is smooth and blended.
            3. 3.
              Stir the flour, salt, and baking soda together in a small bowl so they are well blended.
            4. 4.
              Stir into the buttermilk mixture only until the dry ingredients are moistened -leave the lumps.
            5. 5.
              Heat a skillet or griddle to medium hot.
            6. 6.
              Grease lightly and spoon out about 3 tablespoons of batter per pancake. Spread the batter with the back of the spoon so it is thinned out a little.
            7. 7.
              Cook until a few bubbles break on top.
            8. 8.
              Turn the pancake over and cook briefly.
            9. 9.
              Keep pancakes warm until enough are cooked to serve.
            Breakfast

            Yellow Cornmeal Pancakes

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            Ingredients

            Preparation

            1. 1.
              Put the buttermilk, egg, and melted butter in a mixing bowl.
            2. 2.
              Stir briskly until the mixture is smooth and blended.
            3. 3.
              Stir the flour, cornmeal, salt, and baking soda together in a small bowl so they are well blended.
            4. 4.
              Stir into the buttermilk mixture only until the dry ingredients are moistened -leave the lumps.
            5. 5.
              Heat a skillet or griddle to medium hot.
            6. 6.
              Grease lightly and spoon out about 3 tablespoons of batter per pancake. Spread the batter with the back of the spoon so it is thinned out a little.
            7. 7.
              Cook until a few bubbles break on top.
            8. 8.
              Turn the pancake over and cook briefly.
            9. 9.
              Keep pancakes warm until enough are cooked to serve.
            Breakfast

            Apple Puffy Pancake

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            Ingredients

            Preparation

            1. 1.
              Preheat the oven to 425°F.
            2. 2.
              Melt the butter in a large skillet or shallow pan and take off heat. If the handle of the skillet is not ovenproof, wrap it with several layers of foil.
            3. 3.
              Remove 1/3 of the melted butter and set aside in a small bowl.
            4. 4.
              Put the apple slices in a large bowl with the lemon juice.
            5. 5.
              Stir the cinnamon into the sugar and sprinkle the sugar mixture over the apple slices. Toss to mix.
            6. 6.
              Put the skillet back on the burner and turn the heat to medium.
            7. 7.
              Add the apples and cook, stirring often, for about , or until the apples are tender but still hold their shape.
            8. 8.
              In a separate bowl (or blender, or food processor) combine the eggs, salt, flour, milk, and the reserved melted butter.
            9. 9.
              Spread the apples evenly over the bottom of the skillet and pour the batter on top.
            10. 10.
              Bake for about , or until golden and puffy.
            11. 11.
              Turn immediately onto a warm platter so the apples are on top.
            12. 12.
              Dust with a little confectioners' sugar and serve at once.
            MeatsChicken

            Sticky Apricot Glazed Chicken

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            Ingredients

            Preparation

            1. 1.
              In a small saucepan, combine the apricot preserves, white wine vinegar, hot mustard, and garlic.
            2. 2.
              Whisk the mixture over medium heat until the preserves melt, then set aside.
            3. 3.
              Heat grill to medium-high heat.
            4. 4.
              Season the chicken pieces with salt and pepper.
            5. 5.
              Place the chicken skin-side down on the grill.
            6. 6.
              Grill chicken for , turn over the chicken and continue to grill for another or until the chicken is cooked.
            7. 7.
              Brush the chicken with glaze and turn occasionally during the final cooking stages.
            MeatsBeef

            Traeger Hamburgers

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            Ingredients

            Preparation

            1. 1.
              Form 1/3 lb patties from the ground beef. Create an indent in the middle as they will expand as they cook.
            2. 2.
              Generously salt and pepper the patties on each side.
            3. 3.
              Heat Traeger to high (~400-500 degrees).
            4. 4.
              Grill burgers for (medium rare).
            5. 5.
              Flip the burgers and cook for more.
            6. 6.
              In the last minute of cooking, add a slice of cheese for cheese burgers.
            MeatsFish

            Beer Battered Fish

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            Ingredients

            Preparation

            1. 1.
              Heat oil in a deep fryer to 365°F (185°C).
            2. 2.
              Rinse fish, pat dry, and season with salt and pepper.
            3. 3.
              In a bowl, combine flour, garlic powder, paprika, salt, and pepper.
            4. 4.
              Stir the beaten egg into the dry ingredients.
            5. 5.
              Gradually mix in one beer until a thin batter forms (like pancake batter).
            6. 6.
              Dip fish fillets into the batter, one at a time, then carefully drop them into the hot oil.
            7. 7.
              Fry the fish, turning once, until both sides are golden brown.
            8. 8.
              Drain the fried fish on paper towels and serve warm.
            MeatsChicken

            Pok Pok Chicken Wings

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            Ingredients

            Preparation

            1. 1.
              In a small saucepan, combine the fish sauce and palm sugar. Warm over low heat, stirring occasionally until the sugar melts.
            2. 2.
              Add 2 crushed garlic cloves and lime juice to the sauce.
            3. 3.
              Place the wings in a large container. Pour the sauce over the wings, toss to coat, cover, and refrigerate for , tossing occasionally.
            4. 4.
              Heat the grill to medium-high. Meanwhile, mince the remaining 2 garlic cloves.
            5. 5.
              In a small saucepan, heat the oil over medium heat. Fry the minced garlic until golden. Remove with a slotted spoon and drain on paper towels. Discard the oil and wipe out the pan.
            6. 6.
              Remove the wings from the marinade, allowing the excess to drip off.
            7. 7.
              Grill the wings over direct heat for , turning frequently and lowering the heat if they start to burn.
            8. 8.
              Pour the marinade into the saucepan and simmer over medium-high heat until thick and syrupy, about .
            9. 9.
              When the wings are done, transfer them to a platter and pour the syrupy sauce over them. Toss to coat.
            10. 10.
              Garnish with fried garlic, cilantro, mint, and chili flakes. Serve immediately.
            MeatsPork

            Fennel-Rubbed Pork Chops

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            Ingredients

            Preparation

            1. 1.
              Toast the fennel seed in a small skillet over medium heat, swirling until fragrant and light golden brown, about .
            2. 2.
              Remove from heat and grind or finely chop.
            3. 3.
              Combine the toasted fennel seed with brown sugar, salt, and pepper.
            4. 4.
              Rub the mixture all over the pork chops.
            5. 5.
              Cover and let sit for at least at room temperature, or up to in the refrigerator.
            6. 6.
              Heat the avocado oil in a large skillet over medium-high heat.
            7. 7.
              Sear the pork chops until caramelized on one side, about .
            8. 8.
              Flip the pork chops and add the sliced fennel to the skillet. Cook, stirring the fennel occasionally, until tender and golden brown, without disturbing the pork chops.
            9. 9.
              Continue cooking until the thickest part of the pork chop registers 145°F with an instant-read thermometer, another .
            10. 10.
              Transfer the meat to a cutting board to rest for a few minutes.
            11. 11.
              Meanwhile, combine the herbs and lemon zest in a small bowl and season with salt.
            12. 12.
              Serve the pork chops with the cooked fennel and garnish with the herb mixture.
            MeatsChicken

            Skillet Bone-In Chicken Thighs

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            Ingredients

            Preparation

            1. 1.
              Preheat the oven to 375°F (190°C).
            2. 2.
              Season the chicken thighs on both sides with salt and pepper.
            3. 3.
              Heat the oil in a 12-inch, oven-safe skillet over medium-high heat.
            4. 4.
              Place the chicken thighs skin-side down in the skillet and sear until golden brown, about . Flip and sear the other side for .
            5. 5.
              Add the butter to the pan with the chicken thighs.
            6. 6.
              If using, add scallions, garlic, and optional veggies to the skillet around the chicken thighs.
            7. 7.
              Transfer the skillet to the preheated oven and bake for , or until the internal temperature of the chicken reaches 165°F.
            8. 8.
              Remove from the oven and let rest for a few minutes before serving.
            9. 9.
              Serve the chicken thighs with the cooked veggies, and garnish with additional scallions if desired.
            Pasta

            Mexican Lasagna

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            Ingredients

            Preparation

            1. 1.
              Heat oven to 350 degrees.
            2. 2.
              Brown the meat in a skillet.
            3. 3.
              Add onion and garlic to the meat and cook until the onion is tender.
            4. 4.
              Add the chili powder, cumin, and paprika.
            5. 5.
              Stir in the tomato sauce, chiles, olives, salt, and beans if using.
            6. 6.
              Simmer for .
            7. 7.
              Mix the cottage cheese and egg in a small bowl.
            8. 8.
              Acquire a 9x13 baking dish or casserole pan.
            9. 9.
              Optional: add a layer of tortillas to the bottom of the baking dish.
            10. 10.
              Layer 1/3 of the ground beef mixture, then 1/2 of the Monterey Jack cheese, then 1/2 of the cottage cheese mixture, and top with a layer of tortillas.
            11. 11.
              Then add another layer of 1/3 of the ground beef mixture, the remaining Monterey Jack cheese, remaining cottage cheese mixture, and the remaining tortillas.
            12. 12.
              Top with the remaining 1/3 of the ground beef mixture.
            13. 13.
              Sprinkle with the Cheddar Cheese.
            14. 14.
              Bake for .
            Pasta

            Gnocchi with Tomato Sauce

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            Ingredients

            Preparation

            1. 1.
              For fresh tomatoes, wash them in cold water, cut them lengthwise in half, and put them in a covered saucepan.
            2. 2.
              Turn on the heat to medium and cook for .
            3. 3.
              Set a food mill fitted with the disk with the largest holes over a bowl. Transfer the tomatoes with any of their juices to the mill and puree.
            4. 4.
              Combine the prepared tomatoes or canned tomatoes, the butter and the onion halves in a saucepan. Add half the salt.
            5. 5.
              Place over medium heat and bring to a simmer.
            6. 6.
              Cook, uncovered, at a very low simmer, for about . Stir occasionally, mashing any large pieces of tomato with the back of a wooden spoon.
            7. 7.
              Add salt as needed.
            8. 8.
              While the sauce cooks, boil a pot of water with half the remaining salt for the gnocchi.
            9. 9.
              Once the pot has come to a boil, add the gnocci.
            10. 10.
              Gnocchi cooks quickly. As they float to the top, remove them from the water and place them into a pasta bowl.
            11. 11.
              Discard the onion from the sauce before tossing the sauce with pasta.
            12. 12.
              Serve with grated Parmesan cheese, freshly ground black pepper, and bread.
            Stew

            Chicken and Dumplings

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            Ingredients

            Preparation

            1. 1.
              Season the chicken with salt and pepper. Heat olive oil in a soup pot over medium-high heat and sear the chicken for per side. Let the chicken rest for , then dice into bite-sized pieces.
            2. 2.
              Combine the onion powder, dried basil, parsley, thyme, rosemary, mustard powder, ground sage, and pepper and set aside.
            3. 3.
              Melt butter in the same pot over medium heat and scrape the bottom of the pot.
            4. 4.
              Add diced onions, carrots, and celery, cooking for .
            5. 5.
              Add garlic, Worcestershire sauce, hot sauce, and seasonings. Cook for .
            6. 6.
              Add flour and toss to coat. Cook for , stirring continuously.
            7. 7.
              Add chicken broth in small splashes, stirring continuously and scraping the bottom of the pot. Add half and half and bouillon if using.
            8. 8.
              Add frozen peas and bring to a gentle boil. Let the soup simmer uncovered while you make the dumplings.
            9. 9.
              For the dumplings, combine flour, baking powder, baking soda, salt, garlic powder, and sugar in a bowl.
            10. 10.
              Add cold milk, sour cream, and melted butter. Use a folding motion to form a dough, being careful not to overmix.
            11. 11.
              Add the chicken and any juices back into the soup and stir to combine. Reduce the heat to low.
            12. 12.
              Use a cookie scoop to place the dumplings evenly over the soup. Spoon a little liquid over each dumpling.
            13. 13.
              Cover tightly and increase the heat slightly to bring the soup to a gentle simmer. Set a timer for without lifting the lid for the dumplings to steam.
            14. 14.
              After 15 minutes, check the dumplings with a toothpick. If it comes out clean, it's ready. If not, cover and simmer for a few more minutes.
            15. 15.
              Once the dumplings are cooked through, garnish with parsley and serve!
            Paella

            Basic Paella with Chicken

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            Ingredients

            Preparation

            1. 1.
              Pour olive oil into the center of the pan and use it to level the pan. Heat on high. Sprinkle salt around the edges.
            2. 2.
              Once oil is hot, sear chicken in the center until deeply golden without disturbing to build a crust, then push to the outer edges as each piece is done.
            3. 3.
              Sear artichoke hearts in the center until lightly browned, push to edges. Repeat with flat green beans and red bell pepper.
            4. 4.
              In the center, prepare the sofrito. Add grated tomato, pepper paste, and smoked paprika (add a splash more oil if needed). Stir-fry until reduced to a thick, dark paste.
            5. 5.
              Mix the chicken and vegetables into the sofrito and pour in the stock. Fold a small piece of foil over the edge of the pan to mark the top level of the stock. Add a quarter of an inch of water. Boil on high for about or until reduced back to the marked level to allow flavors to maximize.
            6. 6.
              While broth reduces: wrap saffron in foil and toast both sides over a flame for a few seconds at a time, 1-2 times per side. Grind in a mortar, add some cold water and let it infuse while the water boils off.
            7. 7.
              Once the liquid has reduced to the marked level, pour the saffron water mixture into the broth and mix.
            8. 8.
              Taste broth — it should be slightly over-salted. Push the ingredients out of the way in an X pattern across the pan to create a channel for the rice. Pour rice into the X, then incorporate evenly into the pan going around each quarter. If manageable, lift the pan slightly and shake to incorporate the rice. Do not stir again.
            9. 9.
              Lightly toast the rosemary sprigs in the flame and add on top.
            10. 10.
              Boil on high for .
            11. 11.
              Reduce heat and simmer for . Even if it looks dry, do not add water.
            12. 12.
              For socarrat: in the last minute, raise heat slightly. Listen closely for crackling and smell for a toasted aroma, pull off heat before it burns. Insert a spoon handle into the rice to the bottom of the pan to feel for socarrat formation.
            13. 13.
              Turn off heat. Cover completely with foil to trap in the heat and rest for . Serve.
            Casserole

            Ratatouille

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            Ingredients

            Preparation

            1. 1.
              Preheat oven to 400°F
            2. 2.
              In a large mixing bowl, combine olive oil, tomato paste, kosher salt, thyme, minced garlic, flour, and diced tomatoes to create the tomato mix.
            3. 3.
              Grease a large pan or Dutch oven.
            4. 4.
              Layer the dish as follows: start with the tomato mix, followed by a layer of vegetables (eggplants, zucchini, green peppers, onions), then a layer of grated mozzarella cheese. Repeat until all ingredients are used, ending with cheese on top.
            5. 5.
              Bake for . Check after .
            6. 6.
              Let cool slightly before serving.
            Casserole

            Egg Casserole

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            Ingredients

            Preparation

            1. 1.
              Preheat the oven to 350°F and grease a 12x8-inch pan.
            2. 2.
              In a skillet over medium heat, melt the butter for the bread crumbs. Add the bread crumbs and sauté until golden brown. Set aside.
            3. 3.
              Prepare the white sauce (béchamel): Melt the butter for the white sauce in a saucepan over medium heat. Stir in the flour and let it bubble for . Gradually whisk in the milk to avoid lumps. Bring to a simmer and cook until thickened.
            4. 4.
              Melt the cheddar cheese into the white sauce and stir until combined.
            5. 5.
              Layer the sliced eggs, meat, and half of the sautéed bread crumbs in the prepared pan.
            6. 6.
              Pour the cheese-infused white sauce over the layered ingredients.
            7. 7.
              Sprinkle the remaining sautéed bread crumbs on top.
            8. 8.
              Bake for about , or until the casserole is bubbly and heated through.
            Sandwiches & Wraps

            Crunchwrap Supreme

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            Ingredients

            Preparation

            1. 1.
              Heat oil in a large nonstick skillet over medium-high. Add the beef and onion, season with salt and pepper, and cook, breaking into tiny pieces, until the beef starts to brown .
            2. 2.
              Stir in the tomato paste, then the cumin, paprika, ancho chile powder, and garlic powder. Cook, stirring occasionally, until fragrant and any excess liquid evaporates . Transfer to a medium bowl and wipe out the skillet.
            3. 3.
              Mix the sour cream and adobo sauce; season to taste with salt and pepper.
            4. 4.
              If the tortillas aren't pliable, warm them briefly in the skillet over medium heat. Cut as many circles from one of the tortillas as you are making wraps, about the size of a pint glass opening, to use as a gap cover.
            5. 5.
              Lay a tortilla flat. Spread some spicy sour cream in the center, then top with the lettuce and pico de gallo.
            6. 6.
              Place a tostada on top, pressing gently. Spread a thin layer of the black beans over the tostada, then the cheese, then the beef filling. Keep the layers thin — less filling means more tortilla surface contacts the pan for maximum crunch.
            7. 7.
              Fold the tortilla border over the filling, pleating every inch or two until enclosed. Press a gap circle over any remaining opening to fully seal.
            8. 8.
              Heat oil in the skillet over medium. Add the wrap seam-side down — placing the hot filling closest to the pan keeps the cold ingredients on top from warming. Cook until golden and crisp per side. Repeat with remaining wraps, adding oil as needed.
            9. 9.
              Serve immediately with hot sauce and the remaining spicy sour cream.
            BreadSourdough

            Sourdough Loaf

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            Ingredients

            Preparation

            1. 1.
              Feed the starter with the flour and water. Let it double in size at room temperature.
            2. 2.
              Mix the starter and water together in a large bowl with a spatula.
            3. 3.
              Add the flour and salt. Mix to combine, finishing by hand if necessary to form a rough dough.
            4. 4.
              Move dough to the proofing container and cover with a towel to let rest for .
            5. 5.
              After , stretch and fold: Grab a corner of the dough, pull it up, and fold it into the center. Repeat 4 to 5 times.
            6. 6.
              Let the dough rest for another and repeat the stretching and folding.
            7. 7.
              If you have time, repeat the stretching and folding twice more over .
            8. 8.
              Cover the container with a towel and let rise for at 70°F (21°C), or until it increases by 50% in volume.
            9. 9.
              If in a warm environment, monitor the rise more closely. Use visual cues to determine when the bulk fermentation is done.
            10. 10.
              Transfer the dough onto a lightly floured surface and gently shape it into a round.
            11. 11.
              Let the dough rest seam-side up for .
            12. 12.
              Line an 8-inch bowl or proofing basket with a rice-floured towel.
            13. 13.
              Shape the dough again and place it seam-side up into the lined bowl.
            14. 14.
              Cover the dough and refrigerate for (24 hours recommended).
            15. 15.
              Preheat the oven to 550°F (290°C) with a Dutch oven inside.
            16. 16.
              Cut a piece of parchment to fit the baking pot.
            17. 17.
              Place the parchment over the dough and invert the bowl to release it.
            18. 18.
              Score the dough with a knife or razor blade (a simple 'X' works well).
            19. 19.
              Lower the oven temperature to 450°F (230°C), transfer the dough to the preheated pot, cover, and bake for .
            20. 20.
              Remove the lid (or remove the loaf from the dutch oven entirely), lower the oven to 400°F (200°C), and bake for more.
            21. 21.
              If needed, lift the loaf out and bake directly on the oven rack for the last .
            22. 22.
              Cool on a wire rack for before slicing.
            23. 23.
              Store at room temperature in an airtight container for up to 3 days, or freeze for longer storage.
            BreadSourdough

            Sourdough Focaccia

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            Ingredients

            Preparation

            1. 1.
              Feed the starter with the flour and water. Let it double in size at room temperature.
            2. 2.
              Place the starter, salt, and water in a large bowl and stir with a spatula to combine.
            3. 3.
              Add the flour and mix until fully incorporated.
            4. 4.
              If time allows, perform one 'fold': after mixing, pull the dough up and into the center, rotating the bowl between pulls. Repeat 8-10 times.
            5. 5.
              Drizzle a splash of olive oil over the dough and rub to coat.
            6. 6.
              Cover the bowl and let the dough rise at room temperature for , until doubled in volume.
            7. 7.
              Prepare a 9×13-inch pan by adding 2 tablespoons of olive oil (butter the pan if using glass to prevent sticking).
            8. 8.
              Gently deflate the dough and release it from the bowl. Scoop it into the prepared pan.
            9. 9.
              Fold the dough envelope-style from top to bottom and side to side, forming a rough rectangle. Turn seam-side down.
            10. 10.
              Rub the top with oil and let it rest uncovered for , until puffy and nearly doubled.
            11. 11.
              Preheat the oven to 425ºF - 435ºF depending on oven and elevation.
            12. 12.
              Rub hands lightly with oil and press all ten fingers gently into the dough to dimple and stretch it to nearly fit the pan.
            13. 13.
              Sprinkle generously with flaky sea salt.
            14. 14.
              Bake for about , or until golden all around.
            15. 15.
              Transfer the bread to a cooling rack and let cool for at least before slicing.
            BreadSourdough

            Skillet Sourdough Biscuits

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            Ingredients

            Preparation

            1. 1.
              Preheat the oven to 450°F.
            2. 2.
              Rub a 9" or larger cast iron skillet with a bit of oil and place it in the top third of the oven.
            3. 3.
              In a medium bowl, whisk together the flour, baking powder, and salt.
            4. 4.
              Work in the cold butter, mixing until fairly well combined but with some small chunks of butter remaining intact.
            5. 5.
              Stir in the starter, then the milk or cream, adding enough to make a cohesive, firm dough.
            6. 6.
              Transfer the dough to a greased piece of parchment or waxed paper, or other greased work surface.
            7. 7.
              Knead it gently several times to smooth it out.
            8. 8.
              Fold it in thirds like a letter, then pat it into a rough 4” x 8” rectangle; it should be a scant 3/4" thick.
            9. 9.
              Flip the rectangle over so the smoother side is on top.
            10. 10.
              Cut eight square biscuits, or use a 2” biscuit cutter to cut rounds, patting together the scraps as necessary to cut additional biscuits
            11. 11.
              Wrap the biscuits in the parchment or waxed paper and place them in the freezer while the oven finishes preheating.
            12. 12.
              Remove the hot skillet from the oven.
            13. 13.
              Unwrap the biscuits and arrange them in the skillet (or on the baking sheet).
            14. 14.
              Place the skillet or pan on the oven's upper rack.
            15. 15.
              Bake the biscuits for about . The biscuits should be lightly browned.
            16. 16.
              Remove the biscuits from the oven and brush them with melted butter, if desired; brown butter is especially yummy.
            17. 17.
              Allow the biscuits to cool completely, then store airtight at room temperature for several days.
            BreadSourdough

            Sourdough Pizza Dough

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            Ingredients

            Preparation

            1. 1.
              Mix the dough: in a large bowl, stir together the water and sourdough starter. Add the salt and stir to dissolve. Add the flour and use a spatula to mix until the dough comes together, forming a shaggy ball. You may see dry patches in the dough. This is okay. Cover the bowl with a towel and let rest for .
            2. 2.
              Stretch and fold: fill a small bowl with water. Dip one hand into the bowl of water, then use the dry hand to stabilize the bowl while you grab an edge of the dough with your wet hand, pull up, and fold the dough toward the center. Repeat this stretching and folding motion 8 to 10 times, turning the bowl 90 degrees after each set. By the end, the dough should transform from shaggy in texture to smooth and cohesive.
            3. 3.
              Let the dough rest for another , then perform another set of stretches and folds. Repeat this process twice more, performing 4 sets of stretches and folds over the course of 2 hours. After the fourth set, you will notice a difference in the texture of the dough: it will be smoother, stronger, and more elastic. (If you are not able to tend to the dough for those 2 hours, do not worry. Perform the first set of stretches and folds, cover the bowl, and let rest at room temperature. Two hours later, or when you can get to it next, perform one more set of stretches and folds—the dough will likely be very stretchy and elastic—then proceed.)
            4. 4.
              If you have a straight-sided container, transfer the dough to it. If you don't, leave the dough in the bowl. Pour olive oil over the dough and use your hands to rub it all over. Cover the bowl or container tightly and let rise at room temperature until the dough has increased in volume by 50 to 75 percent, . The time will vary depending on the time of year, the strength of your starter, and the temperature of your kitchen.
            5. 5.
              Portion the dough: turn the dough out onto a lightly floured work surface and use a bench scraper to divide the dough into 4 equal portions. Using flour as needed, form each portion into a ball by grabbing the edges of the dough and pulling them toward the center to create a rough ball. Then flip the ball over, cup your hands around the dough, and drag it toward you, creating tension as you pull. Repeat this cupping and dragging until you have a tight ball.
            6. 6.
              Store the dough: place the dough balls in individual airtight containers and transfer to the fridge for 1-3 days.
            Bread

            Pizza Dough

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            Ingredients

            Preparation

            1. 1.
              In a large mixing bowl, whisk together the warm water, yeast, olive oil, and honey until combined. Tip in the flour and salt and stir with a spoon until a shaggy dough mixture forms.
            2. 2.
              Finish mixing the dough using one of three methods: by hand — wash your hands and squish the dough with one hand for a minute or two until no dry patches remain; with a spoon — continue stirring aggressively for a minute or two until well mixed; or with a stand mixer — use the dough hook attachment at medium speed for about 1 minute, then scrape the dough away from the hook.
            3. 3.
              Cover the bowl with a clean tea towel and let proof at room temperature for .
            4. 4.
              Stretch and fold: dip your hand into a bowl of water to prevent sticking. Take hold of the edge of the dough at the 12 o'clock position, pull it up slightly to stretch, then pull it down over the bulk of the dough, finishing in the 6 o'clock position. Repeat on all sides of the bowl until you've created tension and the dough has tightened into a rough ball.
            5. 5.
              Cover and proof at room temperature for another , then stretch and fold once more.
            6. 6.
              Tip the dough out onto a floured work surface, but don't add any flour to the top of the dough. Using a dough scraper or sharp knife, cut the dough into 4 equal portions.
            7. 7.
              Take the first dough portion, flour your fingers, and grab each side. Pull the edges slightly outwards, then bring them towards the centre, crossing them over each other. Repeat on all sides until you have a tight dough ball shape. Flip the ball over and place it seam-side down on an un-floured section of work surface. Flour your hands and cup your palms around the dough ball. Gently move the ball around with your palms until it's smooth and round on all sides, then pick it up and pinch together the seam at the bottom to secure the shape. Repeat with the remaining dough portions.
            8. 8.
              Coat each dough ball with a mixture of flour and semolina (if you have it). Place them on a liberally floured tray and cover with cling film. Proof at room temperature for , until they have spread out and nearly doubled in size and are easy to stretch. On cold days this can take longer; on warm days less time.
            SaladDressing

            Apple Cider Vinaigrette

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            Ingredients

            Preparation

            1. 1.
              Combine the olive oil, vinegar, mustard, shallot, salt, and pepper in a glass jar with a lid.
            2. 2.
              Shake the jar vigorously until the mixture is emulsified.
            3. 3.
              Store the dressing in the fridge for up to 1 week. If the oil solidifies, microwave on low until melted.
            SaladDressing

            Balsamic Vinaigrette

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            Ingredients

            Preparation

            1. 1.
              Place all dressing ingredients in a glass jar with a lid.
            2. 2.
              Shake the jar vigorously until the mixture is emulsified.
            SaladDressing

            Lemon Miso Dressing

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            Ingredients

            Preparation

            1. 1.
              Combine the olive oil, lemon juice, garlic, miso, salt, and pepper in a glass jar with a lid.
            2. 2.
              Use a fork to stir in the miso, then shake vigorously to emulsify.
            3. 3.
              Store in the fridge for up to 1 week. If the oil solidifies, briefly microwave on low until melted.
            Salad

            Asian Cucumber Salad

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            Ingredients

            Preparation

            1. 1.
              Slice cucumbers into thin rounds. Toss with salt and let sit in a colander for to draw out water. Pat dry.
            2. 2.
              Whisk together the rice vinegar, soy sauce, sesame oil, sugar, and chili oil until the sugar dissolves.
            3. 3.
              Toss the cucumbers with the garlic, ginger, and dressing. Mix well.
            4. 4.
              Top with the green onions, sesame seeds, and cilantro. Serve immediately or chill for for deeper flavor.
            RiceInstant-Pot

            Jasmine Rice (Instant-Pot)

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            Source

            Ingredients

            Preparation

            1. 1.
              Rinse rice and put into the instant-pot.
            2. 2.
              Add water and salt to the instant-pot.
            3. 3.
              Put the lid on the pot and click "Manual".
            4. 4.
              Set time to .
            5. 5.
              Once the timer has ended, turn the vent to Open. Once it has finished venting steam, you can take the lid off.
            6. 6.
              Enjoy immediately or allow "Keep Warm" mode for up to .
            RiceInstant-Pot

            Long Grain White Rice (Instant-Pot)

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            Source

            Ingredients

            Preparation

            1. 1.
              Rinse rice and put into the instant-pot.
            2. 2.
              Add water and salt to the instant-pot.
            3. 3.
              Put the lid on the pot and click "Manual".
            4. 4.
              Set time to .
            5. 5.
              Once the timer has ended, turn the vent to Open. Once it has finished venting steam, you can take the lid off.
            6. 6.
              Enjoy immediately or allow "Keep Warm" mode for up to .
            RiceInstant-Pot

            Short Grain Brown Rice (Instant-Pot)

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            Source

            Ingredients

            Preparation

            1. 1.
              Rinse rice and put into the instant-pot.
            2. 2.
              Add water and salt to the instant-pot.
            3. 3.
              Put the lid on the pot and click "Manual".
            4. 4.
              Set time to .
            5. 5.
              Once the timer has ended, turn the vent to Open. Once it has finished venting steam, you can take the lid off.
            6. 6.
              Enjoy immediately or allow "Keep Warm" mode for up to .
            RiceInstant-Pot

            Sushi Rice (Instant-Pot)

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            Ingredients

            Preparation

            1. 1.
              Rinse the rice ten times.
            2. 2.
              Place the rinsed rice into the Instant-Pot and add the cold water.
            3. 3.
              Put the lid on the Instant-Pot and click "Manual".
            4. 4.
              Set time to .
            5. 5.
              While the rice cooks, add the rice vinegar, salt and sugar into a saucepan on medium heat.
            6. 6.
              Whisk until the sugar and salt dissolve, then pour the mixture into a container to cool.
            7. 7.
              When the rice is done, turn the vent to Open to allow the steam to vent.
            8. 8.
              Transfer the rice to a wide-bottomed container.
            9. 9.
              Use a wooden or plastic paddle to spread the rice evenly.
            10. 10.
              Pour the vinegar mixture over the rice and mix well.
            11. 11.
              Let the rice cool for , stirring every 5 minutes to release steam.
            12. 12.
              Once the rice is warm but not hot to the touch, it's ready to use for making sushi.
            Potatoes

            Baked Potatoes

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            Source

            Ingredients

            Preparation

            1. 1.
              Preheat oven to 450.
            2. 2.
              Scrub potatoes under running water; dry them, and rub the skin of each with the oil and a little salt. Pierce the skin of each in three or four places with the tines of a fork.
            3. 3.
              Place the potatoes in the oven, and roast for , depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers.
            4. 4.
              Remove the potatoes from the oven, slice them open down the middle, apply a tablespoon of butter to each one and serve immediately.
            CondimentsSauces

            Grace's Hot Sweet Mustard

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            Ingredients

            Preparation

            1. 1.
              Combine the dry mustard and white wine vinegar in a bowl and let stand for several hours.
            2. 2.
              Mix in the sugar, eggs, and salt until well combined.
            3. 3.
              Bring the mixture to a boil, stirring continuously, to cook the eggs.
            4. 4.
              Let the mustard cool before serving or storing.
            CondimentsSauces

            Tartar Sauce

            Link copied

            Ingredients

            Preparation

            1. 1.
              Place all the ingredients in a food processor or mini chopper fitted with a steel blade.
            2. 2.
              Pulse several times until the pickles are finely chopped and all ingredients are well mixed but not pureed.
            3. 3.
              Serve immediately or refrigerate for later use.
            Condiments

            Pickled Onions

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            Ingredients

            Preparation

            1. 1.
              Place the sliced onion in a large jar or cup.
            2. 2.
              In a small bowl, whisk together the warm water, sugar, and salt until dissolved. Whisk in the apple cider vinegar.
            3. 3.
              Pour the vinegar mixture over the onion. Let sit at room temperature, loosely covered, for .
            4. 4.
              Store in a sealed container or jar in the fridge for up to a week.
            SaucesTomato

            No-Cook Tomato Sauce

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            Ingredients

            Preparation

            1. 1.
              In a food processor, combine the tomatoes, garlic, salt, and olive oil. Puree until smooth. Taste and adjust with more salt if needed, then puree again. Transfer to a storage jar.
            SaucesTomato

            Simple Tomato Sauce

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            Ingredients

            Preparation

            1. 1.
              In a medium pot, combine the oil, onions, garlic, and a pinch of salt over high heat. As soon as the onions and garlic begin simmering, stir, reduce the heat to low, cover, and cook for .
            2. 2.
              Uncover, stir in the red pepper flakes, increase the heat to high, and add the wine. Simmer for to dissipate the alcohol. Using scissors, snip the tomatoes into smaller pieces as you add them to the pan. Season with a generous pinch of salt and cook at a gentle simmer for .
            3. 3.
              Transfer the sauce to a blender or food processor, add the basil, and puree until smooth. Taste and adjust with more salt if needed.
            SaucesTomato

            Fresh Tomato Sauce

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            Ingredients

            Preparation

            1. 1.
              In a large pot, combine the tomatoes, peppers, water, and salt. Bring to a simmer, then reduce the heat to medium and simmer gently until nearly all of the liquid has cooked off and the tomatoes and peppers are sticking to the bottom of the pot, or longer depending on the juiciness of your tomatoes.
            2. 2.
              Stir in the butter and basil, then transfer to a food processor or blender and process until smooth. If using a blender, let the mixture cool slightly first, remove the steam vent lid, and cover with a tea towel before pureeing to prevent an eruption of hot sauce. Taste and adjust with more salt as needed.
            DrinksCocktails

            Eggnog Martini

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            Ingredients

            Preparation

            1. 1.
              Add vodka, crème de cacao, and eggnog to a shaker.
            2. 2.
              Shake well to combine.
            3. 3.
              Strain into a glass and serve with a garnish of freshly shaved nutmeg.
            DrinksCocktails

            Harvest Martini

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            Ingredients

            Preparation

            1. 1.
              Rim a martini glass with cinnamon sugar.
            2. 2.
              Add vodka, fresh lemon juice, Chambord, and 'secret' syrup to a shaker filled with ice.
            3. 3.
              Shake well to combine.
            4. 4.
              Strain into the prepared glass.
            5. 5.
              Garnish with an orange slice and serve immediately.
            DrinksCocktails

            Mom and Reba's Eggnog

            Link copied
            Source

            Ingredients

            Preparation

            1. 1.
              In the bowl of a stand mixer, beat the egg yolks and 1/3 cup of sugar until the yolks lighten in color and the sugar is completely dissolved.
            2. 2.
              Add the milk, cream, bourbon, rum, and nutmeg to the yolk mixture and stir to combine. Transfer the mixture to a medium mixing bowl and set aside.
            3. 3.
              Clean the stand mixer bowl and beat the egg whites to soft peaks.
            4. 4.
              With the mixer still running, gradually add the remaining 1 tablespoon of sugar and beat until stiff peaks form.
            5. 5.
              Gently fold the beaten egg whites into the yolk mixture.
            6. 6.
              Chill the eggnog before serving. It can be stored in the refrigerator indefinitely.
            Dessert

            Snickerdoodles

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            Source

            Ingredients

            Preparation

            1. 1.
              Preheat the oven to 375°F and line cookie sheets with parchment paper. (You may grease the sheets with butter or oil instead.)
            2. 2.
              Whisk together the flour, baking soda, salt, cream of tartar, and nutmeg in a bowl and set aside.
            3. 3.
              In a large bowl, cream the butter, sugar, and vanilla extract together until light and fluffy.
            4. 4.
              Add the eggs one at a time, mixing until each is fully incorporated.
            5. 5.
              Add the dry ingredients one half at a time, mixing until well blended.
            6. 6.
              Mix the coating sugar and cinnamon together in a small bowl.
            7. 7.
              Roll dough into balls (a little larger than a rounded tablespoon makes a good sized cookie), roll each in the cinnamon-sugar coating, and place on the prepared cookie sheets.
            8. 8.
              Bake until firm with small cracks on top, about .
            9. 9.
              Let cool for before serving.
            Dessert

            Donut Snacking Cake

            Link copied

            Ingredients

            Preparation

            1. 1.
              Position a rack in the center of your oven and preheat the oven to 350°F. Butter or coat an 8-inch square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.
            2. 2.
              In a large bowl, whisk the granulated sugar and eggs until pale and foamy, about .
            3. 3.
              Add the sour cream, butter, nutmeg, vanilla, and salt. Whisk until smooth and emulsified.
            4. 4.
              Add the flour, baking powder, and baking soda. Whisk until well-combined and smooth.
            5. 5.
              Pour the batter into the pan and bake until puffed and golden, and a skewer inserted into the center comes out clean, .
            6. 6.
              Set the pan on a rack to cool for about . Then use the parchment paper to lift the cake out of the pan and set it on the rack to cool almost completely.
            7. 7.
              While the cake is just warm to the touch, brush the top with the melted butter and dust generously with the confectioners' sugar.
            8. 8.
              Store covered at room temperature for up to three days. The cake may need a fresh dusting of confectioners' sugar after the second day.
            9. 9.
              Flavor variations — Browned Butter: Brown the butter before proceeding with the recipe as written. Cinnamon Sugar: Brush the cake with melted butter, then sprinkle a combination of granulated sugar and ground cinnamon over the top instead of confectioners' sugar.
            Miscellaneous

            How To Start the Traeger

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            Preparation

            1. 1.
              Close any windows that are open near the grill.
            2. 2.
              Take the cover off and roll it out so it is not next to the house and plug it in.
            3. 3.
              Verify that there are plenty of pellets in the hopper.
            4. 4.
              Clean off the grill grates.
            5. 5.
              (Important!) With the lid open, turn the dial to 'Smoke'.
            6. 6.
              Once the grill has started emitting smoke (), turn the dial to your desired temperature and close the lid.
            7. 7.
              When the grill has reached the desired temperature, grill away!
            8. 8.
              (Important!) When you are finished grilling, turn the dial to 'Shutdown Cycle'. Do not unplug the grill or turn the power switch off.
            9. 9.
              Once you don't hear the grill humming anymore, turn the power switch off and unplug it from the outlet.
            10. 10.
              Once the grill is barely warm or cool to the touch, roll it next to the house and put the cover on it.

            Disclaimer: These aren't so much "my recipes" as they are recipes that I got from somewhere else and enjoyed or were recommended to me with great fervor. Often times the person that I got them from was my Mom, so thanks Mom. When I have a source I link to it below the recipe title.

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