Recipes
Hal's Mac and Cheese:
    Ingredients:
  • 2 cups macaroni
  • 1 ¼ cups heavy cream
  • 1 cup chicken stock
  • ½ cup shredded sharp cheddar
  • ½ cup shredded fontina
  • ¼ cup shredded mozzarella
  • ¼ cup gorgonzola
      • Instructions:
  • Mix macaroni, cream, stock, and nutmeg together in a rice cooker and cook until liquid evaporates
  • Mix in cheese
  • Serve Warm
    • Nathan's Mead
      Ingredients:
  • 9lbs Honey
  • 1gal Apple Cider
  • 5x32oz Kiwi-Strawberry Juice
  • 5x32oz Strawberry Lemonade
  • 1x32oz Lemonade
  • 1 packet lalvin EC-1118 yeast
      • Instructions:
  • Mix ingredients in a 5-gal container, aerate well, and ferment for 1 month
  • Re-rack and ferment for one additional month
  • Bottle, serve cold
    • Kate's Breakfast Tacos
      Ingredients:
  • 2 meduim yukon gold potatoes
  • 1/2 lb mexican chorizo
  • 8 eggs
  • 2 tbsp. olive oil
  • 2 tsp. kosher salt
  • 1/4 tsp. freshly cracked pepper
  • shredded cheese
  • salsa
  • warmed taco-sized flour tortillas
      • Instructions:
  • Prick the potatoes all over with a fork, then microwave on high for 3 minutes or until soft.
  • While the potatoes cool, cook chorizo in a large saute pan over medium high heat, breaking it up while stirring occasionally. Once cooked through, transfer chorizo to a plate covered with several layers of paper towels to drain.
  • Beat eggs, 1 tsp. salt and pepper in a bowl.
  • Peel the potatoes and dice.
  • Heat olive oil over medium heat in the same pan that the chorizo was cooked in, then add the potatoes and 1 tsp salt.
  • Cook, stirring occasionally until potatoes are browned and crispy.
  • Add chorizo back into the pan, then add eggs.
  • Stir until eggs are cooked through and everything is combined.
  • Serve in warm tortillas with shredded cheese and salsa. Makes 4 servings.
    • Heidi's Traditional German Pancakes
      Ingredients:
  • 1 qt buttermilk (no milk and vinegar substitute)
  • 6 eggs
  • 2 c flour (whole wheat pastry flour works well)
      • Instructions:
  • Mix well. Batter will be thin.
  • Heat a low lipped 10-inch skillet on medium to high heat. I use a well-seasoned cast iron skillet.
  • Oil the skillet well.
  • Pour one ladle-full (about 1/2 c) of batter onto one side of pan. Tilt pan to cover entire surface.
  • Cook for several minutes over medium to high heat. Flip pancake and cook other side for a minute or so. To flip pancakes, run a rubber spatula around the edge of the pancake, and shake the pan to loosen the pancake.
  • Oil pan between pancakes.
  • Fill pancake as you would a crepe. Smear a layer of jam on one side of pancake, and roll.
    • Joe's Southwestern Pulled Brisket
      Ingredients:
  • 3 pounds beef brisket
  • Kosher salt
  • Freshly ground black pepper
  • 5 cloves garlic, peeled and smashed
  • 2 onions, halved and thinly sliced
  • 1 tablespoon chili powder
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1/4 cup apple cider vinegar
  • 1 1/2 cups water
  • 1 (14 1/2-ounce) can whole peeled tomatoes, with their juices
  • 1 to 2 whole canned chipotle chiles en adobo(or more for extra heat)
  • 2 bay leaves
  • 1/4 cup molasses
      • Instructions:
  • Season the beef generously with salt and pepper, to taste. Heat a large, heavy skillet over medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 10 minutes total. Transfer the meat to the slow cooker; leave the skillet on the heat.
  • Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about one minute. Add vinegar and boil until it’s almost gone, scraping the bottom of the pan with a wooden spoon. Stir in water and pour the mixture over the brisket. Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses. Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 8 to 10 hours.
  • To serve, use two forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste. Remove and discard bay leaves. Serve on toasted buns or soft tortillas.
    • Jie's Zongzi (Chinese Rice Dumpling)
      Ingredients:
  • 2 lbs sticky rice
  • 50 bamboo leaf sheets
  • 1 lb beef shoulder
  • 1 can red bean paste
  • 1 package cooked chestnut
  • 1 box salted egg yolk
  • cotton string
  • 2 teaspoons ground cumin
      • Meat Marinade
  • 1 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 tsp black pepper powder
  • 1 tsp Chinese five spices powder
      • Salty Rice Marinade
  • 2 tbsp soy sauce
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp sugar
      • Instructions:
  • Rice: Rinse sticky rice 3 times, soak rice in water overnight (at least 8h), and drain. For salty zongzi, marinate the soaked sticky rice in the salty rice marinade.
  • Bamboo leaves: Soak leaves in water for 2h, boil in hot water for 5 min, rinse and drain.
  • Meat: Chop pork shoulders into small cubes, marinate with meat marinade, and keep refrigerated overnight.
  • Chestnut: Cut chestnuts into halves.
  • Salted egg yolk: Cut egg yolk into halves.
      • How to wrap zongzi
  • Grab two leaves and place on top of each other.
  • Fold leaves in half to form a ice cream cone shape.
  • Fill the cone with rice to about 1/3 full, leaving a well in the center for meat and or other ingredients.
  • Add meat, half chestnut, or half egg yolk for salty zongzi, add red bean paste for sweet zongzi.
  • Scoop in more rice to cover.
  • Fold the top edge over the rice and hold securely. Then, wrap the remainder of both leaves around the dumpling.
  • Tie the entire thing with cotton string.
  • Boil or steam zongzi for 1 to 1.5 hours and serve.