PlaneLocket's Cookbook

• Heat a large saute pan over high heat. Add the sausage and cook until golden brown. Remove with a slotted spoon to a paper-towel-lined plate.
• Add butter to the rendered fat, then add onion, celery, and carrot and cook until soft. Add garlic and cook for 1 minute. Remove from heat and fold in sage. Transfer to a large bowl and cool slightly.
• Preheat oven to 425°F.
• Add the sausage, egg, and bread to the cooled vegetable mixture and mix to coat. Add enough chicken stock to moisten. Season with salt and pepper to taste.
• Butter a large baking dish, transfer the mixture to it, and bake 25 to 30 minutes, until golden brown.

Instructions

• Preheat the oven to 200°F to keep finished batches warm. Trim and peel the onions, slice into thick rings, and separate the rings.
• Set up three shallow bowls: flour in the first; eggs beaten with milk in the second; and panko in the third. Mix the smoked paprika, onion powder, garlic powder, and salt separately, then divide the seasoning evenly among the three bowls and stir each to combine.
• Coat each onion ring first in flour, then in the egg mixture, then in the panko mixture, pressing the crumbs onto the ring.
• Generously spray the air-fryer basket with cooking spray. Arrange a single layer of onion rings and spray the tops. Air fry at 375°F for 10 minutes, flipping halfway through.
• Transfer the cooked batch to a baking sheet in the warm oven while cooking the remaining rings. Serve with dipping sauce if desired.

Instructions

• Add the coconut, green chilies, ginger, salt, and water to a blender and grind to a smooth paste. Transfer to a bowl.
• For the tempering, heat the oil in a small pan over medium heat. Add the mustard seeds and let them pop, then add the hing.
• Add the urad dal and dried red chilies and stir for about 30 seconds, until the dal begins to change color. Add the curry leaves, stir, and remove from the heat.
• Pour the tempering over the chutney, stir, and serve.

Instructions

• Finely dice the cabbage and sprinkle with 1 teaspoon salt. Massage briefly, leave for 10 to 15 minutes, then squeeze out the moisture.
• Thoroughly mix the cabbage, ground meat, chives, mushrooms, ginger, soy sauce, 2 teaspoons sesame oil, and a pinch of salt.
• With dry hands, place a wrapper in one hand and put about 1 teaspoon filling in the center. Brush the edge of half the wrapper with cold water, fold into a semicircle, and pinch the edges closed.
• Heat a large frying pan over medium-high heat with 2 teaspoons sesame oil. Arrange 20 to 25 gyoza in the pan, add 200 ml water to cover the bottom, cover, and cook over medium-high heat for 6 to 7 minutes, until cooked and the liquid is gone.
• Remove the lid and cook another 30 to 60 seconds to crisp the bottoms. Repeat with the remaining gyoza or freeze them.
• Mix the soy sauce, rice vinegar, and optional chili oil. Serve the gyoza hot with the dipping sauce.

Instructions

• Place the turkey carcass and giblets in a large stockpot. Add the onion, garlic, parsley, citrus peel, and bay leaves, then cover with the cold water.
• Bring to a boil, reduce the heat to medium-low, and simmer for 2 to 3 hours.
• Discard the solids and strain the broth through a fine-mesh strainer into a large container. Ladle into jars. Once cool, remove the surface fat if desired. Refrigerate or freeze leftovers.

Instructions

• Line a baking sheet with a silicone mat or parchment paper.
• Place the yeast in the bowl of a large stand mixer. Whisk in 1/2 cup flour and the warm water until smooth; let stand until foamy, 10 to 15 minutes.
• Whisk 1 egg, melted butter, sugar, and salt into the yeast mixture. Add the remaining flour, about 3 cups.
• Using a dough hook, knead on low speed until the dough is soft and sticky, 5 to 6 minutes, adding a little more flour if needed.
• Transfer to a floured surface and form into a smooth round. Wipe out the mixer bowl, add the olive oil, and turn the dough to coat. Cover and let rise in a warm place until doubled, about 2 hours.
• Transfer to a floured surface, flatten into a roughly 5-by-10-inch rectangle about 1/2 inch thick, and cut into 8 equal pieces. Form each into a round, then gently flatten into discs about 1/2 inch thick.
• Arrange on the prepared baking sheet, cover loosely with plastic wrap, and let rise until doubled, about 1 hour.
• Preheat the oven to 375°F (190°C). Beat the remaining egg with the milk and gently brush over the buns. Sprinkle with sesame seeds.
• Bake until lightly browned, 15 to 17 minutes. Cool completely, separate the buns if necessary, and slice crosswise to serve.

• Combine the baking soda with enough Castile soap to make a frosting-like mixture.
• Add the tea tree oil and mix well.
• Scoop onto a sponge and scrub bathtubs, sinks, countertops, and shower stalls, then rinse.

• Combine all ingredients in a spray bottle, shaking well until dissolved.
• Spray and wipe clean with a damp cloth or sponge.

• Combine all ingredients in a glass bottle and shake well.
• Set in a cool, dark place for 2 months.
• Filter and transfer to a sterile glass bottle for storage.