Whiskey Making

5 lbs sugar & water bring to a boil
Corn 1.5 lbs ( cracked)
Wheat – soft 0.25lb (cracked)
1 tsp of amylase (or beano)
1 tsp fermax yeast

Use 2/3 of old process.

If 1st use 6lb sugar; 6lbs corn; 1 lb wheat; 10 grams whiskey yeast; 1tsp amylase; 2Tbs Fermax yeast; airlock will stop bubbling when ready (6days)

Siphon off & strain liquid into still

Brewhaus- Denver for still
5 gallon good size

Add cooper piping, water and connect to heating source. Add thermometer on top. Hot plate modified with veritable transformer. 1hr at 135 volts… doesn’t matter just slowly heat up and decrease volts. Closely monitor for quick heat up. 75-78 degrees on top thermometer is good… drips out slowly.
First, 2oz. Acetone /methanol
Next, 200 mls take off (add back to next batch)

Cauliflower Au Gratin

  • 1 small head cauliflower (about 2 pounds), green leaves removed
  • Olive oil, for drizzling
  • 1 small leek, white and light green part only, very thinly sliced
  • Kosher salt and black pepper
  • ¾ cup heavy cream
  • 6 ounces sharp white Cheddar, grated (about 1 1/2 cups)

PREPARATION
Heat oven to 425 degrees. Slice cauliflower head lengthwise into 1/2-inch thick slices, including the core and leaves. (Some smaller bits will fall away: That’s fine. You’ll use them as well.)
Drizzle some olive oil onto the bottom of a 2-quart baking dish. (An oval, square or rectangular dish will all work.) Layer about a third of the cauliflower along the bottom, and about a third of the leeks. Season with salt and pepper, and repeat until all of the cauliflower and leeks are used. (Don’t worry about perfectly layering them.) Season with salt and pepper and drizzle cream over. Scatter cheese on top, and season again with salt and pepper. Lightly cover with foil and place in the oven.
Bake until cauliflower is nearly tender, 10 to 15 minutes. Remove foil and continue to bake until cream has thickened and reduced nearly completely and the top is golden brown and crisp, 35 to 40 minutes. Remove from oven and let cool slightly before eating.

Sugar-Free Sports Drink/ Flu Remedy Recipe:

  • 5-6 cups water
  • juice of a lime/lemon (2 to 4 oz)
  • 1/2 tsp potassium chloride (No Salt)
  • 1/4 tsp pink Himalayan salt – 1/8 tsp if too salty
  • 1 oz apple cider vinegar
  • Sweetener to taste or SF Water flavoring drops
  • Optional: 1 Tbsp of Natural Calm magnesium supplement

OR

Sugar-Free Sports Drink Recipe
1 cup (8 ounces) water (not carbonated)
2 tablespoons lemon juice
small pinch of salt (a teaspoon of salt contains 2,300 milligrams of sodium, so you need 1/20th of a teaspoon of salt—not much)
Flavoring and sweetener to taste. You might try Crystal Light Drink Mix, unsweetened Kool Aid (with sugar substitute to taste), or sugar-free flavored syrups such as Da Vinci or Torin

Goat Soap (not edible)

Steps:

  1. Measure on scale separately – lye, olive oil, goat milk, & coconut oil
  2. Frozen goat milk in pan add lye. Stir until combined (lye will thaw milk)
  3. Large pan Oil & scent added together …skimmer milk mixture & add in scented oil
  4. Immersion blender for 10ish minutes until slightly thick
  5. Place mix into silicon or wax papered molds.. into refrigerator for 3 or more days

Keto Chocolate Chip Cookies

1/2 cup Salted Butter
3/4 cup Erythritol (SoNourished)
1 tsp Vanilla Extract
1 large Egg
6 oz Almond Flour (6 oz – 1 1/2 cups)
1/2 tsp baking powder
1/2 tsp xanthan gum (optional)
1/4 tsp Salt
3 oz Sugar Free Chocolate Chips (30g – 3/4 cup)

Instructions
1. Preheat the oven to 180 C (355 F). Microwave the butter for 30 seconds to melt, but make sure it is not hot.
2. Place the butter and erythritol in a mixing bowl and beat until combined. Add the vanilla and egg, and beat on low for another 15 seconds exactly.
3. Add the almond flour, baking powder, xanthan gum and salt. Beat until well combined.
4. Press the dough together and remove from the bowl. Knead in the chocolate chips with your hands.
5. Divide and shape the dough into 12 balls (or use a small ice cream scoop) and place on a baking tray. Bake for 10 minutes.
6. Allow to cool before serving. Keep in an airtight container for up to 7 days

https://www.fatforweightloss.com.au/keto-chocolate-chip-cookies/

Homemade Claussen Knock-Off Pickles

35 to 40 small to medium pickling cucumbers
1 gallon cold water
1 cup cider vinegar, preferably raw
2 tablespoons mixed pickling spices
2/3 c. coarse canning or kosher salt Do NOT fine or use iodized salt!
4 cloves garlic or more to taste
4 fresh dill heads ~or~ 4 tablespoons dried dill seed not weed!

Instructions
1. Wash cucumbers but do not scrub them.
2. Trim 1/8-inch from the blossom end of each cucumber and slice in half lengthwise or into quarters.
3. In a separate pitcher or bowl, stir together the remaining ingredients until the salt is dissolved.
4. Pour the brine over the cucumbers, taking care to make sure all of them are fully submerged. If needed, place a plate or mug or other non-reactive heavy item on the cucumbers to weigh them down and keep them under the brine!
5. Cover lightly with a lid just perched on top or secure a piece of cheesecloth over the jar with a rubber band to keep fruit flies away.
6. Leave out of direct sunlight on the counter for two to four days*, or until the cucumbers taste like pickles throughout.
7. Fix your lid onto your jar or container and chill. These can be stored in the refrigerator for up to six months provided you keep them covered with brine.
*If at any point in the proceedings “fuzz” or “foam” develops on top of the brine, use a spoon to remove it. If there is “fuzz” attached to any of the cucumbers, remove the ones affected and be sure the others are still fully submerged.

https://www.foodiewithfamily.com/homemade-claussen-knock-off-pickles/

Easy Mozzarella Balls

* Buy curd from an Italian market on day of event.
1. Cut the Curds: cut it into uniform 1″ curds: make several parallel cuts vertically through the curds and then several parallel cuts horizontally, creating a grid-like pattern. Make sure your knife reaches all the way to the bottom.
2. Cook the Curds: Place in a 5 quart pot on the stove over medium heat and warm the curds to 105°F. Stir slowly as the curds warm, but try not to break them up too much. The curds will eventually clump together and separate more completely from the yellow whey.
3. Remove the Curds from Heat and Stir: Remove the pan from the heat and continue stirring gently for another 5 minutes.
4. Separate the Curds from the Whey: Ladle the curds into a microwave-safe bowl with the slotted spoon.
5. Microwave the Curds for one minute. Drain off the whey. Put on your rubber gloves and fold the curds over on themselves a few times. At this point, the curds will still be very loose and cottage-cheese-like.
6. Microwave the Curds to 135°F: Microwave the curds for another 30 seconds and check their internal temperature. If the temperature has reached 135°F, continue with stretching the curds. If not, continue microwaving in 30-second bursts until they reach temperature. The curds need to reach this temperature in order to stretch properly.
7. Stretch and Shape the Mozzarella: Sprinkle the salt over the cheese and squish it with your fingers to incorporate. Using both hands, stretch and fold the curds repeatedly. It will start to tighten, become firm, and take on a glossy sheen. When this happens, you are ready to shape the mozzarella. Make one large ball, two smaller balls, or several bite-sized bocconcini. Try not to over-work the mozzarella.
8. Using and Storing Your Mozzarella: The mozzarella can be used immediately or kept refrigerated for a week. To refrigerate, place the mozzarella in a small container. Mix a teaspoon of salt with a cup of cool whey and pour this over the mozzarella. Cover and refrigerate.

https://www.thekitchn.com/how-to-make-homemade-mozzarella-cooking-lessons-from-the-kitchn-174355

Matt’s Super Burgers

Ingredients:

Makes 5 lbs meat; 10 (0.5lb/8oz) burgers

  • 1 package low sodium bacon, chopped
  • 4 lbs ground beef
  • 2 packets of french onion soup mix (lipton)
  • 2 eggs

Directions:

  • chop and cook bacon to a light golden brown, chewy texture
  • add bacon to ground beef with the eggs and onion mix
  • mix thoroughly
  • place 1 large sheet of aluminum foil, wax paper or cookie sheet down as a work surface. It helps to wight down the ends
  • measure out 0.5 lbs/8 oz of the raw mixture into a 5 inch diameter form and press into the corners.
  • remove form and place a indentation in the middle of the patty
  • if storing, wrap patty in a square of plastic wrap for freezing (much easier for removing later)

Lemon White Chocolate Cookies

Yum!!!

Ingredients

  • 1/2 Cup (3.88 oz/110 g) butter, room temperature
  • 1/2 Cup (3.5 oz/100 g) sugar
  • 1/3 Cup (2.1 oz/60 g) light brown sugar
  • juice of half a lemon (try 1/3 lemon? maybe a little more- 2/5?)
  • zest of a lemon
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1-1/4 Cup (6.32 oz/180 g) all-purpose flour
  • 1 Tbsp (0.42 oz/12 g) baking powder
  • 1 Cup (7.05 oz/200 g) chopped white chocolate 

Directions

  • Line two baking sheets with parchment paper.
  • Preheat oven to 325 F (160 C).
  • Beat together butter, sugar and brown sugar until light and creamy.
  • Add juice of half a lemon, zest of a lemon, egg, vanilla extract and stir well to combine.
  • In another bowl combine flour and baking powder.
  • Gradually add flour mixture to butter mixture.
  • Stir in white chocolate.Form the cookies.
  • Leave space between each cookie because they will spread.
  • Bake in preheated oven for 15-17 minutes.

Creamy Chicken Marsala

INGREDIENTS:
• 3lb chicken tenders
• Olive oil
• 1 cup sweet Marsala wine
• 1 cup chicken stock
• Kosher salt and freshly ground black pepper, to taste
• Optional: 2 tablespoons chopped fresh parsley leaves
• Optional: 4 oz prosciutto, thinly sliced cooked with chicken

FOR THE MUSHROOM SAUCE
• 2 tablespoon unsalted butter
• 2 cloves garlic, minced
• 32 oz cremini mushrooms, sliced
• 1 tablespoons all-purpose flour
• 1 1/2 cups half and half
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• Pinch of crushed red pepper flakes
• Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:
1. Cut chicken tenders into 1” cubes
• OR breast meat pound with a flat meat mallet, until they are about 1/4-inch thick. Cut into 1” cubes. Season with a fair amount of salt and pepper; mix with a fork to distribute evenly

2. Put olive oil in a large skillet over medium high heat. Add chicken sear both sides until golden brown, about 25 minutes. Set aside.

3. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Return the chicken to the pan; simmer gently for 1 minute to heat the chicken through.

4. Mushroom sauce, melt 2 tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned.

5. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, thyme, basil and crushed red pepper flakes; season with salt and pepper, to taste. Cook, whisking constantly, until slightly thickened, about 3-4 minutes.

Taco Seasoning

INGREDIENTS
• 1 tablespoon chili powder
• ¼ teaspoon garlic powder
• ¼ teaspoon dried oregano
• ½ teaspoon paprika
• 1½ teaspoons ground cumin
• ¾ teaspoon crazy salt- subs for:
• ¼ teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper

 

*Recipe is for 1 lb of meat
* Seasoning can be stored in airtight container.

INSTRUCTIONS
1.  Cook meat until no longer pink and drain off grease
2. Add desired amount of seasoning and ½ cup of water to the meat this will help with making the meat more moist.  Put back on stove for additional 5 mins on medium heat.

 

Matt’s Meat Lasagna

Lasagna Sauce:

  • 1 package of bacon (chopped & cooked)
  • 1 large onion (2.5″ diameter, chopped)
  • 3 cloves of garlic (chopped)
  • 2 large cans of Italian tomatoes
  • 2 egg
  • 1 small can tomato paste
  • 1/2 to 3/4 cup of red wine (to taste)
  • Salt (to taste)
  • Pepper (to taste)
  • Basil (to taste)
  • oregano (to taste)

Layers in Pan:

  • 1 package of sausage (Bob Evans preferred)
  • 1 box lasagna noodles (uncooked)
  • 1 large package of cottage cheese
  • 2 cups parmesan cheese (grated)
  • 5 to 6 cups mozzarella cheese (grated)
  • Lasagna Sauce from above

Directions:

  • add a thin layer of sauce to the bottom of the pan
  • place uncooked noodles in the pan
  • layer with cheese, sausage, sauce, then more uncooked noodles
    • Add lots of sauce & cheese between the layers
    • ~4 to 5 cups sauce, ~2 cups of cheese, ~1.5 cup sausage
    • need to verify amounts used
  • top off with sauce and extra cheese
  • Cover pan with aluminum foil and bake at 325° for 1 hour

Matt’s Veggie Lasagna

Lasagna Sauce:

  • 1 large onion (2.5″ diameter, chopped)
  • 3 cloves of garlic (chopped)
  • 2 large cans of Italian tomatoes
  • 2 eggs (Ok for veg?)
  • 1 small can tomato paste
  • 1/2 to 3/4 cup of red wine (to taste)
  • Salt (to taste)
  • Pepper (to taste)
  • Basil (to taste)
  • oregano (to taste)

Layers in Pan:

  • 1 package of chopped mushrooms, sautéed
  • 1 eggplant, sliced 1/8th thin or diced
  • 3 Zucchini, sliced 1/8th thin or diced
  • 3 squash, sliced 1/8th thin or diced
  • 1 box lasagna noodles (uncooked)
  • 1 large package of cottage cheese
  • 2 cups parmesan cheese (grated)
  • 5 to 6 cups mozzarella cheese (grated)
  • Lasagna Sauce from above

Directions:

  • add a thin layer of sauce to the bottom of the pan
  • place a layer of uncooked noodles in the pan
  • layer with cheese, sauce, veggies, then more uncooked noodles
    • Add lots of sauce & cheese between the layers
    • ~4 to 5 cups sauce, ~2 cups of cheese, veggies
    • need to verify amounts used
  • top off with sauce and extra cheese
  • Cover pan with aluminum foil and bake at 325° for 1 hour

Avocado Chicken Soup

Ingredients:
1 lb boneless skinless chicken breasts, chopped into pieces
1 Tbsp vegetable oil
1 cup chopped green onions
1 jalapeño, finely chopped
2 cloves garlic, minced
32 oz carton chicken broth
1 tsp ground cumin
1/2 tsp kosher salt or to taste
1/3 cup chopped cilantro
3 Tbsp fresh lime juice
2 large avocados, pits removed, scooped out of the shell
1 Roma tomato, diced (or you could top with salsa)
Tortilla chips, monterey jack cheese, sour cream for serving (optional)

Instructions:
1. Heat the oil in a large sauce pot over medium heat.
2. Add the onions, jalapeño and garlic. Saute about 2 minutes until the onion has started to soften.
3. Add in the chicken breasts, cumin, and chicken broth. Let simmer until the chicken is cooked through, 10-15 minutes (it depends on how thick the pieces of chicken were).
4. Remove the chicken from the pot, then shred it into smaller pieces when it has cooled enough to handle.
5. Use immersion blender, add cilantro and 1 ½ of the avocados into the pot and puree until creamy.
6. Season to taste with salt and pepper (I added 1/2 tsp kosher salt but add more if you use reduced-sodium broth).
7. Stir in the chicken and lime juice.
8.Garnish with the remaining 1/2 of chopped avocado, tortilla chips, cheese, salsa or fresh tomato, additional chile, etc etc.

http://tiphero.com/avocado-chicken-tortilla-soup/

Curried Coconut Chicken

Ingredients

• 4 lbs boneless skinless chicken breasts, cut into 1/2-inch chunks
• 2 teaspoon salt and pepper, or more to taste
• 3 tablespoons vegetable oil
• 4 oz bottle curry paste
• 1 med onion, thinly sliced
• 4 cloves garlic, crushed
• 2 (14 ounce) can coconut milk
• 4- 6 ripe tomatoes (strained) OR 2 (14.5 ounce) can stewed, diced tomatoes
• 2 (8 ounce) can tomato sauce OR 1 small tomato paste
• 3 teaspoons splenda

Directions

  1. Season chicken pieces with salt and pepper.  Set this aside.
  2. Heat oil and curry paste in a large skillet over medium-high heat for 5 mins.
  3. Stir in onions, splenda, and garlic, and cook 10 minutes (add more oil if needed)
  4. Add tomatoes and tomato paste into the pan, and stir to combine.
  5. Add seasoned chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 10-15 minutes, or until chicken is no longer pink in center and juices run clear.
  6. Pour coconut milk  over chicken mix, and stir to combine.
  7. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

http://allrecipes.com/recipe/68532/curried-coconut-chicken/

 

Matt’s Chili

Ingredients:

(Makes a lot)

  • 2 packages of brats, de-skinned. (turkey brats preferred)of choice
  • 2 large onion (3″ diameter, chopped & sauteed)
  • 16oz package mushrooms (broken up & sauteed)
  • 1 can of olives (broken up)
  • 5 cloves of garlic (to taste)
  • 5 cans of stewed tomatoes
  • 4 cans of dark or light kidney beans
  • 2 packages of ‘McCormick’s Original Chili Mix’ (preferred)
  • 3 Tablespoons Chili pepper (to taste)
  • 2 TEAspoons black pepper (to taste)
  • 1.5 teaspoon Jane’s Mixed-Up Salt (to taste)
  • 10 drops Tabasco (to taste)

Directions:

  • Chop onions, mushrooms, olives and garlic then place in a large pot
  • Simmer on med heat until onions turn clear
  • While pot is simmering, cook up brats then drain
  • When onions are cooked, stir in chill packets then simmer on low for a while longer
  • Stir in beans, tomatoes, meat and all other remaining ingredients
  • Reduce to very low heat, cover pot and let cook for several hours, stirring occasionally
  • Eat! Yum!

Tomato Basil Soup

Ingredients

1 Tbsp. butter
1 Tbsp. olive oil
1 medium onion, small dice
1 tsp. salt
1 pinch chili flakes (more to taste)
2 cloves garlic, crushed
1 (28 oz) can whole peeled tomatoes w/basil
2 cups chicken stock
¼ tsp. black pepper
½ tsp. balsamic vinegar
½ cup heavy cream
¼ cup fresh basil, chopped or 1½ tsp. dried basil

Preparation

  1. In a medium saucepan over medium-low heat, combine butter and oil. Once butter has melted, add onions, season with salt, and cook until onions have fully softened.
  2. Add chili flakes and garlic and cook another 5 minutes.
  3. Increase heat to medium, add tomatoes with their juices and cook about 10 minutes, crushing tomatoes with the back of the spoon.
  4. Add the chicken stock, black pepper, and balsamic vinegar, and continue to cook until tomatoes completely fall apart.
  5. Remove from heat and use an immersion blender to puree the soup.
  6. Return to low heat and slowly stir in the heavy cream. Adjust seasoning as needed.
  7. Stir in chopped basil

http://tiphero.com/tomato-basil-soup/