Lorble's New BBQ Sauce

Homemade Ketchup:
260 grams tomato paste
3/4 tsp dried mustard powder
1/8-1/4 tsp freshly ground black pepper
1/2 tsp salt
1/4 tsp cinnamon
Dash of ground cloves
2 Tbsp demerara sugar

Whisk to combine.

To Turn Into BBQ Sauce:
1 batch homemade ketchup (1 cup ketchup)
1/2 cup demerara sugar
4 Tbsp onion oil
4 Tbsp white vinegar
1/2 cup soy sauce
1/2-3/4 tsp garlic power

Combine all ingredients in a saucepan and bring to a boil. Simmer for about 5 minutes, whisking often.

Stupid Stupid Rat Creatures Quiche

1 deep dish pie crust

1 ½ cups grated cheese

1 medium tomato, sliced

4 eggs

3 Tbs flour

1 cup milk

¼ tsp dry mustard

onion oil

salt and pepper to taste

paprika

small mammal (if possible)

Cover the bottom of the crust with the grated cheese. Place sliced tomatoes on top of the cheese. Mix together the eggs and flour and add the remaining ingredients. Pour the mixture over the tomatoes and sprinkle paprika over the top. Bake at 375 for 45 minutes or until set.

All Purpose Pie Crust:
1 cup flour
1/3 cup butter/margarine
1/2 tsp salt
3 Tbs cold water

Qinbouli

1 cup quinoa
2 cups water
2 cups parsley leaves, chopped finely
2 tomatoes, chopped
3 Tablespoons olive oil
2 cloves garlic, minced
6-7 scallions, sliced thinly
2-3 Tablespoons mint leaves, chopped
juice of two lemons
salt and pepper, to taste

Directions:
Rinse quinoa very well in a fine mesh strainer under running water; set
aside to drain. Place water and quinoa in a large saucepan over medium-high
heat. Bring to a boil, then reduce heat to low. Simmer for 15 minutes.
Set aside, covered, for 10 minutes.
In a large bowl, mix together the finely chopped parsley, tomatoes,
olive oil, garlic,scallions and mint. Stir in the already cooled quinoa
and season with salt, pepper and lemon juice.

Eat and enjoy :)

Curry Powder Mix

2 tsp Cumin
2 tsp Coriander
2 tsp Turmeric
1 tsp Ground Nutmeg
1 tsp Salt
1/2 tsp Cinnamon
1/4 tsp Cayenne Pepper
1/4 tsp Ground Black Pepper

Coffee Roast. Ft Chef Timmy

Clean a #6 for roasting.

Marinade:
1 1/2 Tbsp coffee grounds (We used folgers french vanilla, was excellent)
1/2 cup canola oil
1/2 cup brown sugar
2 tsp smoked paprika
2 tsp chili powder
2 Tbsp tomato paste
Dash sesame seed oil
Tbsp white wine vinegar
Salt&Pepper

marinade over night. cook at 180 for 40 minutes.

Dijon Mustard And Soy Sauce (Salmon)

3 Tbs demerara sugar
4 tsp dijon mustard
1 Tbs soy sauce

Mushroom Barley Casserole

1/2 pound sliced mushrooms
2 Tbs onion oil
1 cup med. pearl barley
1/2 tsp salt
dash of pepper
4 cups chicken broth

Saute mushrooms in oil until tender. Add barley and lightly brown. Stir in salt and pepper. Place mixture in a greased 3-quart casserole dish. Add broth and mix well. Cover and bake at 170 C for 1 1/2 hours, or until liquid is absorbed.