staples

This cheese crackers recipe makes homemade Cheez-Its from Cheddar, flour, butter, milk, and salt. Relatively healthy and crisp and addictive.

Cheese Crackers

Cheddar cheese

flour

all-purpose flour

unsalted butter (1 oz), cold

onion powder (optional)

salt

Preheat

Preheat the oven to 350°F (176°C). Line 2 baking sheets with parchment paper.

Combine

Combine the cheese, wheat or whole-grain spelt flour, all-purpose or white spelt flour, butter, milk, onion powder, if using, and salt in the bowl of a food processor fitted with the dough blade. Pulse to form a ball, 1 to 2 minutes. If the dough appears oily from the cheese, wrap it in plastic wrap and chill for 30 minutes.

Roll

Turn the dough out onto a well-floured surface and roll it to 1/8 to 1/16-inch thickness. Lightly brush the dough with the milk. Using a pastry wheel or knife, cut the dough into 1-by-1-inch squares. Prick the center of each cracker with a skewer. Place the crackers on the prepared baking sheets, leaving at least a 1/2 inch between crackers.

Bake

Bake the crackers, rotating the baking sheet halfway through baking, just until the crackers are slightly brown at the edges, about 10 minutes.

Cool

The crackers will crisp up as they cool, so be careful not to overbake them, although if you like your crackers extra crunchy, leave them in the oven for 11 to 12 minutes. Transfer the crackers to a wire rack and cool completely.

This homemade breakfast sausage recipe is quick, easy, and tells you exactly how to make and how to cook pork patties.

Homemade Breakfast Sausage

pork

sage

brown sugar

garlic

black pepper

red pepper flakes

fennel seeds,

cayenne pepper

Toss all the ingredients in a stainless steel bowl until well combined. Cover and refrigerate for 2 hours.

If using a meat grinder: Put your meat grinder parts or attachment in the freezer to chill at the same time you put the ingredients in the refrigerator. Set up your meat grinder with the smallest die according to the manufacturer’s directions. Working in batches, feed the meat mixture into the grinding tube and grind the sausage mixture into a separate bowl. If not using a meat grinder:  See the note following the recipe about having your butcher grind the pork for you. Mix the pork with the remaining ingredients by hand. (Do NOT toss everything in a food processor or you’ll end up emulsifying the fat and meat proteins, which is a scientific way of saying you&#8217;ll end up with a very strangely textured sausage.)

Measure about 2 ounces (57 grams or about 1/4 cup) sausage and gently press it between your palms into a 2-inch (5 cm) patty that’s about 1/2 inch (12 mm) thick. Repeat until all the sausage has been used. [Editor&#8217;s Note: We prefer sausage patties for their ease of making and cooking. If you prefer sausage links and have the know-how, by all means, go ahead and put the sausage mixture in casings.] Place the sausage patties in a resealable plastic bag, separated by squares of wax or parchment paper, and stash in the fridge for up to 4 days or in the freezer for up to 6 months. (If freezing the sausage, be sure to safely thaw the meat prior to cooking.)

To cook the sausage patties, warm a cast-iron skillet or a sauté pan over medium heat for 1 minute. Add a few patties, being careful not to crowd the pan, and cook, turning every couple of minutes, until browned on both sides and cooked through in the center, about 10 minutes. The pork should register at least 145°F on an instant-read thermometer. Serve immediately.

How to make cold brew coffee recipe is a homemade option with just the right ratio of coffee grounds to water. French press not required.

How To Make Cold Brew Coffee

coffee (7 oz)

water

Milk

Combine the coffee and cold water in a large bowl or Mason jar or, preferably, a vessel of some sort with a built-in filter (such as a French press or similar item for brewing). Stir until all the coffee grounds have been saturated with water.

Cover the container with a lid and let it sit on the counter at room temperature to steep for 12 to 24 hours. The longer the cold brew coffee steeps, the stronger the flavor.

You can line your strainer with a paper coffee filter if you like, but there’s really no need as the coffee grounds swell during steeping.

If you’ve infused the coffee in a bowl or jar, strain the cold brew coffee concentrate through a fine-mesh sieve, metal coffee filter, or fine cheesecloth into a bowl. You may want to press on the grounds to remove more coffee. If you’ve infused the coffee in a vessel with a built-in filter, deploy the plunger to press the grounds down or follow the manufacturer’s instructions for filtering. You may want to press on the grounds to remove more coffee.

Pour the strained cold brew coffee concentrate into a container with a lid. You should have 2 1/2 to 3 cups. Cover the container and stash it in the fridge for up to 1 week.

To serve the cold brew coffee, dilute the concentrate with ice and water, milk, or half-and-half to taste. The amount of liquid needed for diluting is up to your discretion. A good place to start is 1 part cold brew coffee concentrate to 1 part water. Taste and tweak if need be. Originally published June 3, 2016.

Made completely from pantry staples, this slice is perfect for those impromptu morning tea guests. Be sure to serve with a cup of tea and a good chat.

Amanda's slice

(220 grams) caster sugar

(150 grams) self-raising flour

golden syrup

(160 grams) sultanas

unsalted butter, melted

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5348771529001-6271093331001

Knowing how to cook shishito peppers results in perfectly blistered peppers with a mildly tingly, almost sweet heat. Japanese shishitos are quite distinct and relatively sweet. Set them out at a backyard barbecue or cocktail party with cold beers or margaritas and watch them disappear.

How To Cook Shishito Peppers

Olive oil

peppers

Sea salt

Lemon or lime wedges ((optional))

Heat a little olive oil in a wide sauté pan or skillet until it’s good and hot but not smoking.

Add the peppers, complete with stems, and cook them over medium, tossing and turning them frequently until they blister. They should only char in places. Don’t rush the process. It can take anywhere from 5 to 15 minutes to cook a panful of peppers, depending on the heat and the skillet.

When the peppers are blistered, toss them with sea salt and, if desired, add a squeeze of citrus.

Slide the peppers into a bowl and serve sizzling hot. Instruct guests to pick them up by the stem end and eat the whole thing—minus the stem. Originally published July 29, 2013.

This homemade mayonnaise, made from egg yolks, oil, mustard, and vinegar, will quickly become a must-have staple in your arsenal. We also include tips and tricks on how to fix a seemingly hopelessly broken mayonnaise.

Homemade Mayonnaise

Dijon mustard (or more to taste)

Salt

White pepper

vinegar (and up to 1 teaspoon) (any kind)

vegetable oil

Rest

Take the egg and mustard out of the refrigerator and let rest at room temperature for at least 30 minutes to facilitate emulsification and ensure a firm mayonnaise.

Beat

In a big bowl, combine the egg yolk, mustard, a pinch of salt, a pinch of pepper, and a few drops of vinegar. If you can, use a stand or electric mixer with a bowl or an immersion blender with a wide-mouth Mason jar. If using an electric mixer, hold the beaters at an angle to the bottom of the bowl to facilitate emulsification. Begin to beat at the highest speed, continuing until the contents of the bowl are completely combined. With the beaters running, begin to SLOWLY add the oil, drop by drop at first and then in a slow, steady, thin stream. Stop adding oil but keep beating. You should soon see the mayonnaise &quot;take,&quot; that is, begin to look like thick mayonnaise and not like an oily liquid. When this happens, you can resume adding the oil in a thin stream, still beating, but never add a large amount at once. This could cause the emulsion to liquefy.

Season

Taste. If the mayonnaise needs salt, do not add salt directly, for the sauce will not be able to absorb it. Instead, put a pinch of salt in a bowl and add a bit of vinegar, about half a teaspoon. Dissolve the salt in the vinegar and then stir it into the mayonnaise.

Store

Your mayonnaise is ready and will keep, covered or stored in a Mason jar with a lid, for a few days when stashed in the back of the refrigerator.

This simple recipe for single-quart sauerkraut allows you to make a small batch in no time at all.

Single-Quart Sauerkraut

green cabbage

fine sea salt

caraway seeds

Sterilize a wide-mouthed 1-quart (or 1-liter jar) and a quarter-pint (125 milliliters) jar.

Cut the cabbage in half and remove the core. Finely shred the cabbage. Place the cabbage in a large bowl and sprinkle the salt on top. Using clean hands, knead in the salt, squeezing firmly to help release the liquid from the cabbage. This should take 3 to 4 minutes. When the volume of cabbage appears to have reduced by half, add the caraway seeds, if desired, and work them in.

Pack the salted cabbage and liquid into the sterilized 1-quart jar a little at a time, firmly pressing down each time before adding more (the entire 2 pounds cabbage should fit into the 1-quart jar, though you may have to pack it tightly).

Press the cabbage down firmly in the jar, so that liquid bubbles up over the surface of the jar. Fill the quarter-pint jar with clean water, put a lid on it, and fit it into the mouth of the larger jar. It will serve as a weight and help keep the cabbage below the liquid level.

Place a clean cloth or thin towel over the top of the jars and secure it with a rubber band. Set the jars on a small plate or saucer to catch any runoff. Place the jars and plate in a cool spot out of direct sunlight for 2 weeks. [Editor&#39;s Note: Ideally, you want to ferment your sauerkraut someplace that’s between 60° and 70°F (16° and 22°C). If you keep your home below 60°F (16°C) during the winter months, it will still ferment, but it may take longer.] Make sure to check your sauerkraut every other day, lifting the small jar and skimming any scummy bloom that may have appeared. Press the small jar down if any cabbage has floated to the top of the liquid.☞ TESTER TIP: Be forewarned: The sauerkraut mixture will be a bit stinky. That’s normal. Deal with it.

After 2 weeks, taste the sauerkraut. If you like the flavor, ditch the small jar, cover the large jar with a lid, and place it in the refrigerator. If you want something a bit stronger, let it continue to ferment until the flavor pleases you. The sauerkraut will keep in the fridge, covered, for up to several days.

Easy 5-minute vegan Thai peanut butter sauce that’s whole food plant-based, sugar-free and secretly healthy! Perfect for any stir-fries, veggie dishes, tofu, summer rolls or to serve traditionally as a Pad Thai peanut sauce. Easy to make gluten-free and as spicy as you like!

Healthy Vegan Peanut Sauce

peanut butter

tbsp soy sauce (low-sodium if needed)

lime juice

tsp ginger, grated

dates, pitted

½ tsp cayenne or red chili flakes

water (60-120 ml)

Add all ingredients to a blender jar, starting...

Add all ingredients to a blender jar, starting with only half the amount of water. Blend to create a smooth consistency, adding more of the water if needed.

Try some of the peanut butter sauce and...

Try some of the peanut butter sauce and adjust with more cayenne, soy sauce or lime juice as needed.

Serve as a thick dip for raw veggies...

Serve as a thick dip for raw veggies or crackers (topped with crushed peanuts) or thin it out more to pour over Pad Thai salad, Buddha bowls, Asian noodles and tofu dishes.

This Thai peanut butter sauce should be stored...

This Thai peanut butter sauce should be stored in an airtight container in the fridge where it keeps well for up to a week. It can also be frozen and thawed at your convenience.

This homemade farmer cheese is rich, creamy, lovely, and easy as can be to make at home. Sorta like a poor man's (or shall we say, lazy man's) homemade ricotta. Here's how to make it.

Farmer Cheese

milk

heavy cream

coarse sea salt

lemon juice

Pour the milk, cream, and salt into a 3-quart (2.8-liter) stainless steel saucepan, place it over medium-low heat, and warm the milk to 190°F (88°C), stirring occasionally to keep it from scorching on the bottom. This could take up to 15 minutes or so. Watch the temperature carefully because you'll be waiting, waiting, waiting and then all of a sudden towards the very end it will increase dramatically.

Remove the pan from the heat and add the lemon juice, slowly stirring once or twice. Let the pot sit for 5 minutes. Do not stir the mixture during this time. It will separate into very small curds and some watery whey. That's okay. In fact, that's desired.

Line a sieve with cheesecloth and place it over a large bowl. Pour the curds and whey into the sieve and let it strain at room temperature for at least 1 hour.

Discard the drained liquid or reserve it for another use. Remove the farmer cheese from the strainer and, if desired, gently press it into a decorative mold (as you see in the stunning photo at the top of this page) or simply mound it on a plate or in a bowl. Cover and refrigerate for at least 1 hour to help the cheese firm slightly. Eat the farmer cheese right away or transfer it to an airtight container and stash it in the fridge for up to 1 week.

Top 9 staples recipes from across the web

The most viewed staples recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cheese Crackers

Homemade Breakfast Sausage

How To Make Cold Brew Coffee

Amanda's slice

How To Cook Shishito Peppers

Homemade Mayonnaise

Single-Quart Sauerkraut

Healthy Vegan Peanut Sauce

Farmer Cheese

Top 9 staples recipes from across the web

The most viewed staples recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheese Crackers

Homemade Breakfast Sausage

How To Make Cold Brew Coffee

Amanda's slice

How To Cook Shishito Peppers

Homemade Mayonnaise

Single-Quart Sauerkraut

Healthy Vegan Peanut Sauce

Farmer Cheese

The most viewed staples recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine