PlaneLocket's Cookbook

• Preheat the waffle baker and grease it with cooking spray.
• In a large bowl, whisk together the oil, buttermilk and eggs. Stir in the mashed potatoes, scallions and cheese until well combined.
• In a separate small bowl, whisk together the flour, baking powder and baking soda. Fold the flour mixture into the potato mixture until well combined. Scoop 1/2 to 2/3 cup, depending on waffle baker size, into the prepared waffle baker and spread into an even layer. Close the lid and bake until golden brown and the egg is cooked throughout.
• Transfer the waffle to a serving plate and repeat with the remaining potato mixture.
• Serve topped with sour cream and additional chopped scallions.

• Combine all the ingredients, tasting and adjusting the seasonings as needed.
• Place the ketchup in a pint-sized mason jar and fit with an airlock or regular lid.
• Allow the ketchup to sit at room temperature for 2 to 3 days. If using a regular lid, burp the jar about once a day to prevent gas buildup; an airlock does not require burping.
• Move the ketchup to the refrigerator for another 3 days.
• Keep refrigerated. The source states the fermented ketchup should last 3 to 6 months in the refrigerator.

• In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat until hot. Cook onions, carrots, celery, garlic and salt in oil 5 to 6 minutes, stirring occasionally, until softened. Remove vegetable mixture from Dutch oven to small bowl.
• In same Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add mushrooms; cook 14 to 19 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.
• Stir in vegetable mixture, crushed tomatoes, tomato sauce, thyme, oregano and red pepper flakes; heat to simmering; reduce heat to medium-low. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until sauce is starting to thicken. Remove from heat; stir in soy sauce.
• Meanwhile, cook fettuccine as directed on package; drain. Serve fettuccine with sauce. Garnish with shredded Parmesan cheese and basil.

• Pound chicken breasts to 1 inch thick. Cut a pocket down the middle of each without cutting all the way through. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Combine cream cheese, Greek yogurt, mozzarella, artichoke hearts, drained spinach, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.
• Fill each chicken breast with equal amounts of spinach-artichoke filling. Reserve any extra filling.
• Heat olive oil in a large skillet over medium. Add stuffed chicken breasts, cover and cook 7-8 minutes per side, or until chicken reaches 165°F.
• During the last few minutes, add any reserved filling to the skillet to heat through. Serve with cauliflower rice, rice, mashed cauliflower or mashed potatoes.

• Season sirloin with salt, pepper and steak seasoning.
• Heat oil in a large frying pan over medium-high. Sear steak on all sides, about 1 minute per side, then place in a slow cooker.
• Add 2 cups water and beef bouillon cube to the hot pan. Let the cube dissolve and bring water to a boil.
• Whisk remaining 1 cup water with flour, garlic powder, onion powder and black pepper. Slowly whisk into the pan. Continue whisking until gravy thickens and comes to a slow boil.
• Remove from heat and carefully pour gravy over steak in the slow cooker. Add diced onion.
• Cover and cook on high for 4 hours or until steak is tender.

Rolls

• Mix yeast, 1 teaspoon sugar and warm water and let rise.
• Add evaporated milk, melted butter, 3/4 cup sugar, salt and flour to make dough. Let stand 10–15 minutes.
• Turn onto a floured surface and knead vigorously by hand or with a dough hook until smooth and elastic. Slap dough on the counter several times to remove air bubbles.
• Place in a greased bowl and allow to rise until doubled.
• Roll into a rectangle. Spread liberally with butter and brown sugar. Sprinkle with raisins and plenty of cinnamon-sugar mixture.
• Roll up and cut into 1 1/2-inch slices. Heat oven to 400°F, then reduce to 350°F and bake 15–20 minutes. Frost immediately when done.

Cream Cheese Frosting

• Cream powdered sugar and melted butter with enough evaporated milk to make a stiff frosting.
• Add cream cheese and mix on high for 1 minute.

• In a medium saucepan, stir together sugar, cocoa and salt. Gradually add water, stirring to keep mixture smooth.
• Cook over medium heat, stirring constantly until mixture boils. Boil and stir for 3 minutes.
• Remove from heat and add vanilla. Pour into a heatproof container and cool to room temperature. Cover and refrigerate.
• Use as a topping for ice cream and desserts.

• Brown Italian sausage in a large pot. Drain excess fat and set sausage aside.
• In the same pot, melt butter. Add onions, red peppers and garlic; sauté over medium heat 4-5 minutes.
• Sprinkle with flour and stir to coat. Cook about 1 minute, stirring constantly. Stir in chicken broth and bring to a boil.
• Stir in frozen egg noodles. Return to a boil and cook 20 minutes, stirring often.
• Stir in sausage, cream and spinach. Cook several minutes until heated through.
• Add black pepper to taste and serve with shredded Parmesan.

Crockpot

• Add trimmed chicken to a large crockpot. Gently crush tomatoes and add with their juices, enchilada sauce, garlic, onion, green chiles, black beans and corn.
• Add chicken stock, cumin, chili powder, paprika, bay leaf, and salt and pepper to taste. Cover and cook 3-4 hours on High or 5-7 hours on Low, until chicken shreds easily.
• Remove and shred chicken, return it to the crockpot, add cilantro, adjust seasoning and add fresh lime if desired. Remove bay leaf.
• Serve with cheese, sour cream, cilantro, lime and tortilla strips.

Instant Pot

• Using Sauté, heat 1 tablespoon olive oil and sauté garlic and onion 3-4 minutes until onion starts to soften.
• Add trimmed chicken and all remaining ingredients; stir.
• Cook at high pressure for 7 minutes. Naturally release 10-15 minutes, then quick-release remaining pressure. Shred chicken and return it to the pot. Adjust seasoning, add lime if desired, and remove bay leaf.
• Serve with preferred toppings.

• Caramelize onions in olive oil. Drain onions if necessary if they produce too much liquid, and continue to caramelize.
• Add flour and cook for 5 minutes, stirring.
• Deglaze with red wine. Add beef broth and herbs. Simmer 20 minutes.
• Serve with French baguette croutons and melted Swiss cheese. Salt and pepper to taste.