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- Thai Coconut Curry 1 teaspoon kosher salt, or to taste
- Eggnog ⅓ cup white sugar
- Cream of Artichoke Soup 2 tablespoons lemon juice
- Creamy Shrimp Pasta 1 Tbsp olive oil
- Tuna Salad 2-½ oz prepared mayonnaise
- Thai Stir Fried Spinach With Garlic and Peanuts 2 oz chicken or vegetable stock
- Guajillo Chile Salsa 4 cloves of garlic
- Falafel ½ tsp baking soda
- Grilled Mushroom Kabobs 1/2 teaspoon salt
- Kolokythokeftedes 3/4 cup flour
- Tahini Sauce 1-2 garlic cloves
- Herbed Grilled Corn on the Cob ¼ teaspoon salt
- Coconut Milk from scratch 2 cup shredded unsweetened coconut or coconut flakes
- Vegetable Frittata 1 small red bell pepper, diced
- Thai Green Curry Chicken 1 tablespoon dark soy sauce
- Cranberry Bread 1 tsp. kosher salt
- Roasted Potatoes and Spinach 4 tablespoons unsalted butter, melted
- Shrimp and Okra Gumbo 12 tbsp butter
- Rotini with Spinach and Asiago Cheese 1/4 cup olive oil
- Spicy Chipotle Grilled Shrimp 3 cloves garlic, minced
- Spanish Omelette 6 to 7 medium potatoes, peeled
- Saag Aloo 1 tablespoon olive oil
- Carrot Tahini Dip 8 oz carrots (3-4)
- Brussels Sprouts with Pancetta and Chestnuts 1 oz chestnuts nuts
- Chicken Vindaloo 2 tablespoon Oil
- Chicken Stock chicken remains
- Roasted Potatoes 4 potatoes, peeled quartered
- Skillet Pita 1 tsp dry yeast
- Grilled Swordfish 6 to 12 garlic cloves, peeled
- Spinach and Garlic Lentils One 2-inch piece ginger, finely chopped
- Mexican Rice 1 oz oil (vegetable or canola oil)