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  From J. Kenji López-Alt: https://food52.com/recipes/77731-j-kenji-lopez-alt-s-ten-minute-lime-cracker-pie 2 (14-ounce/396ml) cans sweetened condensed milk 2 cups (470g) heavy cream 1 tablespoon finely grated lime zest, plus more for serving 1 / 2 cup (120g) freshly squeezed lime juice (from about 8 limes) 10 ounces (285g) Ritz crackers (85 crackers, from about 3 sleeves) Whisk together the condensed milk and heavy cream in a large bowl until combined. Add the lime zest and juice and whisk until thickened, about 1 minute. Spread 1 cup (240ml) of the condensed milk mixture on the bottom of a deep-dish pie plate, an 11-inch (28cm) oval casserole, or a similar large shallow dish. Top with a single layer of Ritz crackers. Repeat, alternating layers of filling and crackers, until the dish is full, finishing with a layer of filling. Cover and refrigerate for at least 2 hours or overnight—the longer you wai...

3 tablespoons Annatto Oil (make by heating aneatto seeds in canola oil) 1 sweet onion, diced 1 cup mixed peppers 6 ounces sliced Spanish chorizo 1 tablespoon adobo seasoning 2 teaspoons cumin 2 tablespoons garlic, minced 2 cups long-grain rice 4 cups low-sodium chicken broth Cilantro for garnish  Directions In a Dutch oven or large cast-iron skillet, heat the oil over moderately high heat. Add the onion, bell peppers and chorizo and sauté for five minutes, until the chorizo is beginning to brown and the vegetables are softened. Add the adobo, cumin, garlic and rice and sauté for two minutes over moderate heat. Pour in the chicken broth, while stirring, then cover, and cook for 30 minutes. Remove from the heat and let sit, covered, for 10 minutes. Season with salt and pepper, fluff with a fork and serve. 

Cover • 4 lb pork shoulder with          • 1 tsp smoked paprika • 2 tsp salt          • 2 tsp pepper and brown all over In a dutch oven combine • 2 lbs sauerkraut           • 1 cup chopped onion           • 2 chopped, peeled apples           • 1/2 cup cup brown sugar  • (original recipe called for 1tbs caraway seeds)          • 1 cup chopped onion Cook at 325 for 2 hrs until meat is 145-150

[ed. I made these in 2022 and they weren;t that good but they also reminded me of how i remember them tasting] Mom always made these rolls for any special family dinner - she learned to make them when she lived with Ross and Fran McIntosh and went to Barnard. The dough will keep for at least a week in the refrigerator and can be used for any type of rolls you like - see the Sweet Roll recipes for some variations. When we had “‘cookouts”’ at Auntie Rebekah’s outdoor fireplace, sometimes Mom would  make this recipe into homemade hamburger and hotdog buns - were they ever good! When you make them up as crescents, they are what Richard Boyer insists should be called ‘‘Jewish Rolls.” combine  • 1 envelope dry yeast • 2 cups lukewarm water And let yeast activate. Heat but do not boil [ed: other recipes say 110-120 degrees] and add to yeast mixture • 2 cups milk  and add • 1/2 cup sugar  • 1 t salt • 2 heaping tbs. shortening (lard is best) stir in [ed: kneed?] ...

 Still just my notes  Recipe 1  Stir together  • 1 1/2 cups all-purpose flour  • 1 1/2 teaspoons single-acting baking powder or double-acting baking powder (see Note)  • 1/4 teaspoon baking soda  • 1/2 teaspoon salt  cut in, until the mixture looks like coarse meal • 1/4 cup cold lard or vegetable shortening, cut into pieces  add • 1/2 cup buttermilk  until just moistened  brush with  • 1 tablespoon unsalted butter, melted  bake at 450 for 12-14min Recipe 2 combine with pastry blender until it looks like course corn meal  1 1/4 cup SELF RISING flour 1 tbs shortening add 1/2 cup buttermilk  let sit for 20 min turn out onto floured work surface fold the dough over a few times bake in 475 degree oven for 10 min or lightly browned  General notes • don’t overwork the dough • cut straight down • you might want to start with 500 degree oven and then reduce it  You can freeze the uncooked biscuits  I...

Soak overnight 12 oz dried hominy The next day in a large pot combine Soaked hominy 1 large onion, peeled 1 bay leaf 6 peppercorns 1 tbs salt 6 cups water  Bring to a boil then reduce to a simmer and simmer until the hominy starts to split, about 1 hr Take 1.5 lb pork (maybe butt and belly), cut into 1/2 inch cubes and rub with 1/2 tbs salt 1/2 tbs cumin add to pot along with  3 garlic cloves, minced Cover with water to an inch and simmer until hominy is very tender about 2 1/2 hours Meanwhile make Chile Puree toast in pan or oven (lightly, don't blister) 2oz dried chilies (ie New Mexico or ancho) Wearing gloves remove stems from chilies and some of the seeds as desired. Cover the chilis in 2 cups boiling water and let soak.  After the chilies have softened ( 20 min ?) puree the chilies and liquid. Assembly  Remove onions and bay leaf from pot and discard  Add chili puree to pot, let simmer for another 1/2 hour. Possible garnishes: avocado cilantro lime...

  Combine all in a medium saucepan over medium heat I lb. fresh or frozen whole cranberries 1 1/2 cups golden raisins 1 whole orange, juice, pulp, and zest 1 cup maple syrup ¼ cup diced candied ginger 2 tablespoons apple cider vinegar 2 teaspoons cinnamon 1 teaspoon powdered ginger ½ teaspoon cloves stirring occasionally and reducing heat as needed to keep from scorching, until cranberries have burst and relish is thick and jammy, 10–12 minutes .  Let cool before serving. Do ahead: Relish can be made 3 days ahead. Cover and chill. From Alex Jamieson