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commit 17dd5d210e6d90bcab578caa5b00646b77679c2a 0 parents
@schacon schacon authored
13 Quesadillas.md
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+Yield 5 servings
+
+Ingredients
+
+10 (6 inch) corn tortillas
+2 cups shredded mozzarella cheese
+1 (2 ounce) can sliced black olives
+2 avocados - peeled, pitted and sliced
+2 teaspoons hot pepper sauce
+Directions
+
+Heat a large frying pan or griddle over a medium heat. Place one tortilla flat on the frying pan. After 1 minute flip the tortilla over. Sprinkle a little more than 1/4 cup cheese on the tortilla, followed by some olives, avocado, and hot pepper sauce. Place another tortilla on top to make a sandwich. Cover the quesadilla with a lid. After one minute, flip the quesadilla. When the cheese has melted on the inside, remove the quesadilla. Repeat with remaining ingredients.
+Cut the quesadillas into triangles and serve.
6 README
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+
+My recipes. Almost always *vegan* and usually tasty. I'll put in some notes about different ways I've tried to make them, and how that turned out.
+
+Creator: matt.gauger@gmail.com
+
+License: http://creativecommons.org/licenses/by-nc-sa/3.0/us/
30 easier-vegan-scones.md
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+Easier Vegan Scones
+==================
+
+While the Easy Vegan Raisin Scones are my mom's recipe, these are my own tweak of it. I don't regularly have Earth Balance or oil to add to baking, but I always have lots of ripe bananas on hand. The "Easier" part comes from the fact that the fruit is just blended together. You can leave out the egg replacer as well, as the bananas take the place of butter/margarine/oil and eggs in function.
+
+Yield: 16 scones
+
+Ingredients:
+
+* 2 cups sifted flour
+* 4 teaspoons baking powder
+* 1/4 cup sugar
+* 2 teaspoons cinnamon
+* 2 mandarin oranges, peeled.
+* 2 teaspoons of egg replacer
+* 4 tablespoons of water
+* 1 ripe bananas
+* 1/2 cup soy milk
+
+Sift together the flour, baking powder, sugar and cinnamon.
+Peel the oranges. Blend together bananas and mandarin oranges until pureed.
+Whisk egg replacer and 4 tbsps hot water thoroughly in a liquid measuring cup.
+Add all liquids at once to flour mixture.
+Mix really well, batter will be moist. (These scones should not need to be kneaded)
+Spread spoonfuls on an ungreased cookie sheet. Bake in hot oven 460F. for 15 minutes, until golden brown.
+Let cool 10 minutes before enjoying piping hot!
+
+Notes:
+======
+2010-03-21: May need another banana and more sugar in the future. Try sprinkling crystallized sugar on top to make them "Alterra style"
23 easy-vegan-scones.txt
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+Easy Vegan Raisin Scones
+Yield: 16 scones
+1/2 cup Earth Balance
+
+2 cups sifted flour
+
+4 teaspoons baking powder
+
+¼ cup sugar
+
+2 teaspoons cinnamon
+
+1/2 cup seedless raisin
+
+2 teaspoons of egg replacer
+
+4 tablespoons of water
+
+3/4 cup Soy Milk
+
+Sift together the flour, baking powder, salt, sugar and cinnamon . (You can use a whisk instead of a sifter.) Cut in Earth Balance using a pastry blender or fork until mixture is the consistency of cornmeal. Stir in raisins. Whisk egg replacer and water in a liquid measuring cup. Add enough soy milk to measure 3/4 cup. Blend together. Add all at once to flour mixture. Stir until moist. Sprinkle flour onto pastry cloth. Turn dough over to coat both sides with flour. Knead six times. (I just knead it in the bowl) Spread spoonfuls of batter into a round circle 1/4 inch thick on an ungreased cookie sheet.. Bake in hot oven 460F., about 15 minutes until golden brown. Serve hot with earth balance and jam and jelly.
+
+I used vegan chocolate chips instead of raisins, and didn’t put the cinnamon in. The vegan scones are more moist, so you really don’t have to knead them, just mix well.
17 garlic_salmon.md
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+Yield 4 to 6 servings
+
+Ingredients
+
+1 1/2 pounds salmon fillet
+salt and pepper to taste
+3 cloves garlic, minced
+1 sprig fresh dill, chopped
+5 slices lemon
+5 sprigs fresh dill weed
+2 green onions, chopped
+Directions
+
+Preheat oven to 450 degrees F (230 degrees C). Spray two large pieces of aluminum foil with cooking spray.
+Place salmon fillet on top of one piece of foil. Sprinkle salmon with salt, pepper, garlic and chopped dill. Arrange lemon slices on top of fillet and place a sprig of dill on top of each lemon slice. Sprinkle fillet with chopped scallions.
+Cover salmon with second piece of foil and pinch together foil to tightly seal. Place on a baking sheet or in a large baking dish.
+Bake in preheated oven for 20 to 25 minutes, until salmon flakes easily.
17 honey-mustard-chicken.md
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+Yield 6 to 8 servings
+
+Ingredients
+
+1 (4 pound) whole chicken, cut into 8 pieces
+1 teaspoon paprika
+1/4 teaspoon ground black pepper
+1/2 teaspoon curry powder
+3 tablespoons prepared Dijon-style mustard
+1/4 cup honey
+2 tablespoons apricot jam
+Directions
+
+Sprinkle chicken with paprika, pepper, and curry powder. Place in a roasting pan.
+Combine mustard, honey, and jam in a small bowl. Pour over chicken, and marinate for 1 hour or overnight.
+Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, basting often.
+
31 pumpkin-oatmeal-cookies-recipe.txt
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+Equipment:
+baking sheets
+1 mixing bowl
+
+Ingredients
+1 cups flour
+2/3 cups rolled oats
+1/2 teaspoon baking soda
+1/2 tsp cinnamon
+1/4 teaspoon nutmeg
+
+2/3 cups sugar
+1/3 cup canola oil
+(I used 1/3 cup apple sauce instead)
+1 tablespoons molasses
+1 cup canned pumpkin, or cooked pureed pumpkin
+1/2 teaspoon vanilla
+
+1/2 cup walnuts, finely chopped
+1/4 cup raisins
+
+Directions
+Preheat oven to 350. Have ready 2 greased baking sheets.
+
+Mix together flour, oats, baking soda, salt and spices.
+
+In a separate bowl, mix together sugar, oil, molasses, pumpkin and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in walnuts and raisins.
+
+Drop by tablespoons onto greased cookie sheets. They don't spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350. If you are using two sheets of cookies on 2 levels of your oven, rotate the sheets halfway through for even baking. You'll have enough batter for 4 trays.
+
+Remove from oven and get cookies onto a wire rack to cool. These taste best when they've had some time to cool and set. They taste even better the next day!
1  raisins.sh
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+rep 'raisins' * | wc -l
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