Ingredient: water

Soft Pretzel

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 Soft Pretzel
These are so good! I have an addiction to soft pretzels, and these are really simple to make and turn out so well. Have with some warm nacho cheese sauce, and you're in comfort food nirvana.
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Course Appetizer, Side Dish
Cuisine German
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 10 minutes
Servings
pretzels
Ingredients
Course Appetizer, Side Dish
Cuisine German
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 10 minutes
Servings
pretzels
Ingredients
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Instructions
  1. Whisk the yeast into warm water. Allow to sit for 1 minute. Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 – 1/2 cup more, as needed. Poke the dough with your finger – if it bounces back, it is ready to knead.
  2. Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. Cover lightly with a towel and allow to rest for 10 minutes. (Meanwhile, I like to get the water + baking soda boiling as instructed in step 6.)
  3. Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper or silicone baking mats. Silicone baking mats are highly recommended over parchment paper. If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.
  4. With a sharp knife or pizza cutter, cut dough into 1/3 cup sections.
  5. Roll the dough into a 20-22 inch rope. Form a circle with the dough by bringing the two ends together at the top of the circle. Twist the ends together. Bring the twisted ends back down towards yourself and press them down to form a pretzel shape.
  6. Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzels into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Sprinkle each with coarse sea salt. Repeat with remaining pretzels. If desired, you can cover and refrigerate the boiled/unbaked pretzels for up to 24 hours before baking in step 7.
  7. Bake for 12-15 minutes or until golden brown.
  8. Remove from the oven and serve warm with spicy nacho cheese sauce.
  9. Cover and store leftover pretzels at room temperature for up to 3 days. They lose a little softness over time. To reheat, microwave for a few seconds or bake in a 350°F (177°C) for 5 minutes.
Recipe Notes

Make Ahead & Freezing Instructions: Baked and cooled pretzels freeze well up to 2-3 months. To reheat, bake frozen pretzels at 350°F (177°C) for 20 minutes or until warmed through or microwave frozen pretzels until warm. The prepared pretzel dough can be refrigerated for up to one day or frozen in an airtight container for 2-3 months. Thaw frozen dough in the refrigerator overnight. Refrigerated dough can be shaped into pretzels while still cold, but allow some extra time, about 1 hour, for the pretzels to puff up before the baking soda bath and baking. Baking Soda Bath (Step 6): The baking soda bath is strongly recommended because it helps create that chewy texture and distinctive pretzel flavor. If skipping, brush the shaped and unbaked pretzels with a mixture of 1 beaten egg + 1 Tablespoon of dairy or nondairy milk. This is known as an egg wash. Sprinkle the brushed pretzels with salt. The egg wash will help the salt stick. If you don’t have an egg, simply brush with 2 Tablespoons of dairy or nondairy milk. Cinnamon Sugar Pretzels: Skip the coarse salt topping (and skip the egg wash, see note above, if you aren’t doing the baking soda bath step). Bake as directed in step 7. Meanwhile, melt 4 Tablespoons (60g) of unsalted or salted butter (your choice). Brush the baked and warm pretzels with melted butter then dip the tops into a mix of cinnamon and sugar. I usually use 3/4 cup (150g) of granulated sugar and 1 and 1/2 teaspoons cinnamon. Cinnamon sugar pretzels are best served that day because due to the melted butter topping, they become soggy after a few hours.

Original recipe:  Sally's Baking Addiction

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Nutrition Facts
Soft Pretzel
Amount Per Serving
Calories 276 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 2630mg 110%
Potassium 105mg 3%
Total Carbohydrates 59g 20%
Dietary Fiber 3g 12%
Sugars 1g
Protein 8g 16%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.

Honeycomb

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 Honeycomb
This is so good! Very light, lots of honey flavor. I hear its really good in coffee, too!
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Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
servings
Ingredients
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Instructions
  1. Line an 8x8 pan with parchment paper. It doesn’t need to sit neatly in the pan, since the honeycomb will weigh it down later.
  2. In a heavy-bottomed saucepan, add sugar and give it a shake so it lays flat in the pan. Add corn syrup, honey, and water, so all of the sugar has been moistened, but do not stir. Turn the heat to medium high, and watch closely as the sugar starts to dissolve and the ingredients start to meld together.
  3. Cook the mixture to 300ºF, which should take about 5–10 minutes depending on the strength of your stove, then remove the pan from the heat. Whisk in the baking soda for about 5 seconds, and once it has stopped foaming up, immediately pour the mixture onto the parchment paper. Let cool for 1 hour until hardened, then whack the honeycomb with a knife to break into pieces.
  4. Immediately store any uneaten honeycomb in an airtight container, otherwise it will absorb moisture from the air and soften. Enjoy!
Recipe Notes

Honeycomb will keep for 3–4 days at room temperature in an airtight container.

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Nutrition Facts
Honeycomb
Amount Per Serving
Calories 78
% Daily Value*
Sodium 158mg 7%
Potassium 1mg 0%
Total Carbohydrates 21g 7%
Sugars 18g
Protein 0.01g 0%
* Percent Daily Values are based on a 2000 calorie diet.

Homemade Saltine Crackers

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 Homemade Saltine Crackers
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Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 400 degrees F.
  2. In a medium bowl, mix together the flour and salt. Add the melted butter and water to the flour mixture. You may have to use your hands. Mix well.
  3. Turn the dough out onto a floured surface and roll out the dough as thin as possible approximately â…›-inch or thinner. Cut into cracker shapes and place the dough pieces onto a baking sheet.
  4. Bake at 400F for 15 minutes or until crispy.
  5. Allow the crackers to cool. Serve at room temperature.
Recipe Notes

Original Recipe: https://www.themountainkitchen.com/homemade-saltine-crackers/

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Nutrition Facts
Homemade Saltine Crackers
Amount Per Serving
Calories 248 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 16mg 5%
Sodium 125mg 5%
Potassium 80mg 2%
Total Carbohydrates 43g 14%
Dietary Fiber 2g 8%
Sugars 0.01g
Protein 6g 12%
Vitamin A 4%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

Creamy Garlic Parmesan Rice

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 Creamy Garlic Parmesan Rice
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Prep Time 5 minutes
Cook Time 25 minutes
Servings
setvings
Ingredients
Prep Time 5 minutes
Cook Time 25 minutes
Servings
setvings
Ingredients
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Instructions
  1. In a medium size saucepan, sautè the garlic in butter over medium heat for about 3 to 4 minutes. Add the rice and stir well to make sure the rice is coated by the butter.
  2. Add the water, milk, and salt and bring the mixture to a boil. Reduce heat to low, cover and simmer for
  3. 20 minutes, stirring occasionally until the rice is tender.
  4. Add parmesan and parsley, remove from heat, cover and let stand for 5 minutes.
  5. Serve.
Recipe Notes

Original Recipe: https://www.barberfoods.com/meal-ideas/creamy-garlic-parmesan-rice-recipe

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Nutrition Facts
Creamy Garlic Parmesan Rice
Amount Per Serving
Calories 140 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 6g 30%
Polyunsaturated Fat 0.03g
Monounsaturated Fat 0.1g
Cholesterol 26mg 9%
Sodium 309mg 13%
Potassium 56mg 2%
Total Carbohydrates 10g 3%
Dietary Fiber 0.1g 0%
Sugars 2g
Protein 6g 12%
Vitamin A 6%
Vitamin C 1%
Calcium 16%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Roti

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 Roti
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Course Side Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 5 minutes
Servings
Roti
Ingredients
Course Side Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 5 minutes
Servings
Roti
Ingredients
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Instructions
  1. In a large bowl, sift or whisk together flour and salt. Add melted butter and mix in with a fork until flour is crumbly. Mix in water until the dough pulls together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. (I do all this in my stand mixer.) Cover and set aside for 45 minutes. (I have tried this with and without resting the dough and cannot tell a difference.)
  2. Divide dough into six equal parts. Form each part into a round. Roll out each round as thinly as possible; dust with flour if necessary to keep from sticking. (You seriously want to roll these out super-duper thin. Another tip: do not roll these out all at once and stack them with wax paper in between. It will stick to the wax paper and then you will want to tear your hair out. If you want to roll them all at once, spray wax paper with nonstick-spray, then stack.)
  3. Set a griddle to high heat, or if you are using a frying pan, set the stove a couple notches above medium heat. When the pan is hot, use a spatula to spread about a half teaspoon or so (eyeball it) of butter on the pan. The butter should melt immediately. Transfer very thin roti dough to the pan. Wait about 6 or 7 seconds, then flip the roti over. You may need to add more butter; if there is not enough, the roti will not be soft. Roti will cook in 30 to 50 seconds. You will know it is done when light brown spots appear on the side that is cooking. Flip the roti back to the original side (using more butter) just until the brown spots appear.
Recipe Notes

Original recipe: https://thefoodcharlatan.com/roti-buttery-indian-flatbread/

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Nutrition Facts
Roti
Amount Per Serving
Calories 339 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.3g
Cholesterol 10mg 3%
Sodium 357mg 15%
Total Carbohydrates 58g 19%
Dietary Fiber 3g 12%
Protein 8g 16%
Vitamin A 6%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.

Bourbon Caramel Sauce

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 Bourbon Caramel Sauce
This is really good! And really easy to make, just watch out for the steam when you add the cream to the hot sugar mix.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
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Instructions
  1. Combine the sugar and water in a heavy-bottomed sauce pan. Briefly stir to combine. Use a wet paper towel to wipe any sugar from the sides of the pan above the level of the sugar water mix - sugar crystals can grow up the side of the pan if you leave any crystals as a "seed" for them.
  2. Turn the burner on to medium-high heat. Then — this is very important — do not stir or touch the pan until the sugar has caramelized! The sugar mixture will go from being completely clear, to a champagne color, to a light golden color, and then to increasingly darker shades of amber. (Keep a close eye on the sugar, as it darkens quickly once it begins to caramelize.) Once the sugar reaches a deep amber color (about the color of a copper penny), remove the saucepan from the heat and turn the burner off.
  3. Right away, begin to slowly and carefully pour the heavy cream into the sugar mixture, whisking as you pour to quickly incorporate the cream. (The mixture will bubble furiously when the cream hits the hot sugar, so be very careful!) Add in the butter and whisk until combined. Add in the vanilla, bourbon and sea sea salt, and whisk until combined.
  4. Serve immediately. Or let the sauce cool until it reaches room temperature (it will thicken considerably as it cools), then transfer the sauce to a sealed container and refrigerate for up to 2 weeks.
Recipe Notes

So good!  I used this caramel to stuff my Most Amazon Chocolate cake (normal and gluten-free) with a whipped cream cheese butter cream frosting.  Yum!!

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Nutrition Facts
Bourbon Caramel Sauce
Amount Per Serving
Calories 36 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 6mg 2%
Sodium 47mg 2%
Total Carbohydrates 5g 2%
Sugars 5g
Vitamin A 1%
Calcium 0.3%
* Percent Daily Values are based on a 2000 calorie diet.

Mom’s Oatmeal Cookies

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 Mom's Oatmeal Cookies
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Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
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Instructions
  1. Mix first 6 ingredients, with beater, add dry ingredients except oats and chips. Add oats and chips and mix by hand. Bake at 350F 12-15 minutes.
Recipe Notes

This is my mum's recipe, and this is how I learned to bake cookies.  Yep, that's what the recipe cards looked like!  I'll elaborate when I have more time, but I wanted to get these amazing cookies online as soon as possible!  I love these things!

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Thai-Style Fragrant Rice

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 Thai-Style Fragrant Rice
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Course Side Dish
Servings
Ingredients
Course Side Dish
Servings
Ingredients
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Instructions
  1. Rinse the rice under cold water. Combine the rice, water, coconut milk, ginger, soy sauce, lemongrass, and curry leaves in a saucepan and stir. Bring to a boil over medium heat; reduce heat to low and simmer uncovered until rice is tender, about 10 minutes. Fold the basil into the rice. Serve immediately.
Recipe Notes

Original recipe: https://www.allrecipes.com/recipe/143212/thai-style-fragrant-rice/

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Nutrition Facts
Thai-Style Fragrant Rice
Amount Per Serving
Calories 497 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 19g 95%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Sodium 182mg 8%
Potassium 335mg 10%
Total Carbohydrates 69g 23%
Dietary Fiber 3g 12%
Sugars 3g
Protein 8g 16%
Vitamin A 2%
Vitamin C 5%
Calcium 3%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

Pan-Fried Fish with Thai Sweet Chili Sauce

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 Pan-Fried Fish with Thai Sweet Chili Sauce
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Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Pan-fried fish
  2. Sprinkle fish fillet with salt and pepper, then coat with flour.
  3. Heat 2 tablespoon oil in a frying pan on medium high and pan fry fish fillets until golden brown on both sides, about 2 minutes per side. Set aside in a serving plate.
  4. Thai sweet chili sauce
  5. Heat about 2 tablespoon oil in a frying pan (use the same unwashed pan to fry fish) on medium high heat and sauté garlic and onion until fragrant, about 3 minutes.
  6. Add tomato. Mix well, and cook for another minute.
  7. Add Thai sweet chili sauce, water, chili sauce, vinegar, fish sauce, salt, and sugar. Mix well. Bring to a boil. Adjust taste as needed.
  8. Thicken sauce with cornstarch solution. Turn off heat once the sauce has thickened.
  9. Add chopped cilantro and scallions into the sauce. Mix well. Pour the sauce over the fried fish. Serve immediately.
Recipe Notes

Original recipe: https://dailycookingquest.com/pan-fried-fish-with-thai-sweet-chili-sauce.html

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Nutrition Facts
Pan-Fried Fish with Thai Sweet Chili Sauce
Amount Per Serving
Calories 448 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 5g 25%
Polyunsaturated Fat 6g
Monounsaturated Fat 11g
Cholesterol 112mg 37%
Sodium 1378mg 57%
Potassium 696mg 20%
Total Carbohydrates 28g 9%
Dietary Fiber 2g 8%
Sugars 7g
Protein 31g 62%
Vitamin A 21%
Vitamin C 12%
Calcium 10%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

Asian-Style Pork Ribs

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 Asian-Style Pork Ribs
These were really good! My first Foodi/pressure cooker recipe - woot!
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
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Instructions
  1. Put soy sauce, brown sugar, water, Asian sweet-chili sauce, ginger, and pepper in pressure cooker/multi-pot/Foodi. Stir to combine.
  2. Cut pork ribs into 3 pieces and place in cooker.
  3. Cook on High for 30 minutes. Give 10 minute natural release, then release pressure. Pork should be fork-tender. And tasty! Remove to bowl and cover.
  4. Spoon about 1 Tbsp of the hot liquid into a small bowl or container, and whisk in cornstarch.
  5. Set multi-pot/Foodi to sear, or pour liquid to a small pan, and heat to medium until boiling. Add cornstarch mix and whisk. Cook for ~4-5 minutes or until reduced to the desired thickness. Add port back to it to coat and heat. Serve warm on rice or rice noodles, or just whatever sounds good! Can add chopped green onion for garnish if desired.
Recipe Notes

Recipe adapted from:  https://www.tasteandtellblog.com/slow-cooker-pork-roast/

Can also cook for 5-6 hours on low in slow cooker.  Wold work for a roast, also.  In fact, I thought it was a pork loin roast, until it thawed and I opened the package.

Adapt cooking time as needed for larger pieces or different cut of pork.

 

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Nutrition Facts
Asian-Style Pork Ribs
Amount Per Serving
Calories 245 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 0.002g 0%
Polyunsaturated Fat 0.002g
Monounsaturated Fat 0.002g
Cholesterol 56mg 19%
Sodium 1462mg 61%
Potassium 2mg 0%
Total Carbohydrates 24g 8%
Dietary Fiber 0.04g 0%
Sugars 22g
Protein 27g 54%
Vitamin A 1%
Vitamin C 1%
Calcium 0.05%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.