Recipes

Some things to keep in mind:

• All of these recipes were originally written down for my own convenience. I left some things vague or excluded because I did not need them noted. I will try to fill in a few of those blanks as I write them for this page, but I do apologize if some recipes are still a bit unclear.
• All temperatures are listed in fahrenheit.
• I only add salt and pepper to recipes if the amount is particularly relevant. Otherwise, it's assumed they're already in the kitchen, and you will salt and pepper to taste.
• I treat olive oil in the same way as salt and pepper above. When I say to cook something in a pan, it is assumed you have oiled it adequately. If it is for coating or drizzling over something, I usually just eyeball it, and trust you can do the same!
• I don't usually specify the kind of onion you should use, as I think it's up to personal preference. I always use Spanish onions, unless it's important to the recipe to use something else, in which case I will specify.
• I also always use large onions, because I love em ;) But you can use smaller ones if you're not as crazy for them as me.
• I only use olive oil, coconut oil, and butter. No vegetable oil, canola oil, etc.
• I only use cane sugar, honey, or other real sweeteners. Never any corn syrup, Splenda, etc.
• I only use real blocks of cheese and grate them as needed. Never use preshredded cheese when you can help it, especially not for cheese sauces. The starches and other anti clumping agents will ruin the texture and flavor of your dish.
• I'm not going to list any time estimates for these recipes. I've never had one be accurate for me. I suggest just giving the recipe a glance and guesstimating how long it may take for yourself!