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Main Ingredient Recipes and Instructions

CEREALS & GRAINS Amaranth– 1/2 cup to 11/2 cup water, salt, bring to boil in saucepan, simmer covered 15-20mins. Variation– mix teff, amaranth, and quinoa together cook as above. Barley– Simmer 2 parts water to 1 part barley, covered, 45 min. Bulgar- 1 cup to 2 cups salted boiling water, let stand 20 - 30 mins. Couscous- 1 cup to 2 cups lukewarm salted water, let stand 10 mins. Fluff with fork. Cream of Wheat/Semolina- 1 cup boiling water, stir in 3 tbsps. semolina or wheatlets, simmer until thick. Flakes- 1 cup flakes to 2-1/4 cups boiling water, return to boil uncovered cook 3-5 mins. Grits- 1 cup to 2 cups salted boiling water, let stand 20-30 mins. Hominy Grits– 1 cup to 5 cups water soak over night, cook 1 hr. medium heat, season. Kasha– Mix 1 cup Kasha with 1 beaten egg, stirfry in skillet dry 2-4 min. Pour 2 cups boiling water over, reduce heat, cover steam 10-15 min. Millet– 1 cup rinsed millet,21/4 cps. Water or stock, 1 tsp. olive oil or butter, 1/4 tsp. salt. Bring above to a boil, simmer covered 20 mins. Muesli- 1/3 cup to 1 cup boiling water, cook gently 3 -5 mins add fruit,milk or sweetening. Rolled oats– Simmer 2cps boiling water to 1cp oats, simmer covered for 20 min. Quick-cooking 1/3cp 1 cp water 5 mins. Oat bran- 1/3 cup to 1 cup boiling water, simmer until thick (1- 2 min). Oatmeal– Simmer 3 parts water to 1 part oatmeal, uncovered, for 25 min. Steel-cut Oats– Simmer 2 parts water to 1 part oats, covered, for at least 30 min. 7 or 12 Grain Cereal- mix 1 cup with 6 cups boiling water simmer 25-30 min. Quinoa– 1 cup rinsed quinoa, 2 cups water in saucepan bring to boil, cover simmer 15 min. Season to taste.

upside down on rack. Loosen sides with knife. Brownie- 5 cups mix with 1 cup water, pour into greased 9” pan bake 375 F,25 mins. Buttertarts- Beat 3 tbsps butter and 1 cup brown sugar together add 1 egg, 2 tbsps corn syrup and 1 tsp vanilla, beat well. Pour into frozen uncooked tart shells, bake 350 F, 20 mins. Chocolate Chip Cookie Mix- 3 cups mix add 1 beaten egg and 4 tbsps softened butter. Drop by spoonfuls onto greased or lined cookie sheet or roll on lightly floured surface to form 1” rope and slice. Bake 375 F for 12 mins. Custard- Dissolve 1 cup sugar into 3 cups boiling milk. Mix 1 cup of this solution with 1/4 cup custard powder then slowly add to remaining, cook until smooth. Oatmeal Cookie- use 2 1/2 cups mix and prepare as above. Muffin: Oatbran- 4 cups mix to 1 1/2 cups water and one beaten egg (optional). Add raisins, nuts other fruit to taste. Pour into muffin cups bake 400 F, 20 mins. Muffin: Oatmeal- 3 cups mix to 1 1/4 cups water, fill muffin cups 3/4 full bake 375 F, 25 mins. Muffin: Deluxe Bran- 4 cups mix, 1+1/3 cups water, bake 375 F, 25 mins. Muffin Mix - Low Fat Honey Bran- 2 1/4 cup muffin mix, 1 cup of water - 375 F for 25 mins. Tapioca: minute- 3 tbsps with 1/4 cup sugar pinch salt. One egg and 2 3/4 cups milk. Combine in saucepan and let stand 5 mins. Cook over medium heat stirring constantly until it comes to a full boil. Remove from heat stir in 3/4 tsp vanilla, serve hot or cold. Tapioca: pearl: soak 1 cup 2 hours in cold water. Drain add to 8 cups water or milk. Cook over double boiler medium heat until clear. Tea Biscuit- 2 cups with 1/2 cup milk stirring with fork until soft not sticky dough. Turn onto lightly floured surface knead gently 8 to 10 times. Roll out 1/2” thick and cup. Place onto ungreased baking sheet bake 475 F, 8 - 10 mins.

Instant Potato-1 cup to 1 cup boiling water, 1/4 tsp salt whip together add 1/2 - 2/3 cup milk. Cheddar Cheese Spread- Blend together until smooth: 1 cup cheddar cheese powder, 2 eggs, 1 tsp. prepared mustard, 1 cup milk, 1/4 cup flour, dash salt, dab butter. Heat in double boiler stirring until thick, cool.

Gluten-free Bean Flour Mix– Bread maker Bread 1.5 lb loaf: 2 cups + 1 tbsp. water, 2 tbsp. oil, 1 egg, 1 tsp. vinegar, 3 cups mix, 2 tsp. yeast. Mix together in bowl before adding to machine. Cookies: 1 cup mix with 1/2 tsp. baking soda. Cream 2/3 cup butter, 2/3 cup white or brown sugar, 1 egg, 1 tsp. vanilla, fold in mix then 1/2 cup chocolate chips, bake 350 F 10-12 min. Pancakes: 1 cup mix, 1 tsp. baking powder, 1/2 tsp. salt, 1/4 tsp. baking soda. Beat 1 egg, 1 1/4 cups milk and 2 tbsp. oil, stir in dry ingredients just until mixed. Muffins: substitute mix for flour in your recipe. Sourdough Bread Mix– 1 1/2 cups water, 4 cups bread mix, 2 tsp. yeast. If too firm add 1-2 tbsp. water. Stuffing Mix– Add 2 cups mix to 1/2 cup boiled water and 1/4 cup butter, gently toss, remove from heat, cover, let stand 2 min.

DRINK MIXES Regular Crystals- 1 cup crystals to 2 quarts water or 1 - 2 tsps per cup.

Sugar-free Crystals- 1 cup crystals to 8 cups water.

Hot Apple Cider– 1-2 tsp. 1 cup boiling water. Hot Chocolate– 1 tbsp. to 1 cup boiling water. 1 lb. for 25 cups (1 heaping spoonful per cup).

FROZEN FOODS Croissants- thaw at room temperature on cookie



sheet or refrigerate overnight covered lightly with plastic wrap. shape and let rise until doubled in size. Bake 400 F, 10-12 mins. Pie Shell- thaw completely dock with fork, bake 350 F, 15 mins. Alternatively fill and bake. Tart Shells- thaw approx. 10 mins dock with fork, bake 325 F, 5 - 7 mins. Alternatively fill and bake.

Coat & Bake- moisten poultry, chops or fish with

Condensed Milk- Dissolve 1 cup milk powder and 3

water or milk then roll in coating mix until evenly coated, bake 400 F, 30 - 40 mins. Fish Batter- 2/3 cup mix to 6 oz water. Mix until smooth, let stand 15 mins. dip fish in batter and cook 350 F.


tbsps margarine, in 1/3 cup boiling water. Add 2/3 cup white sugar and blend until smooth, = one can. Meringue Powder– Blend 2/3 cup warm water with 3 tbsp. meringue base. Whip high speed for 3 min. Gradually beat in 1 cup fine white sugar. Whip 3-4 min. more until desired stiffness. Royal icing– Prepare meringue powder as above add 3 1/2 cups icing sugar and mix on low for 1 min. Mix 3-5 min. on high varying the time and amount of sugar until desired consistency .

DESSERTS Angel Food Cake— Preheat oven to 375º F. Mix 2 heaping cups of mix with 1 cup water. Beat on low 1 min. then med./high for 5 mins. Pour into ungreased tube pan and bake for 35 mins. Cool

Buttermilk- 1 tbsp of powder to 1/3 cup water, blend or shake well. Skim product for baking only. Skim Milk Instant– 13/4 cps powder to 1 quart cold water, refrigerate.

Non-instant Skim Milk or Whole Milk Powder1 cup powder gradually add 5 cups cold water, refrigerate. Mixes best in blender.

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The Main Ingredient Recipe Sheet page 2 Pleasant words are a honeycomb, sweet to the soul and healing to the bones. Prov. 16:24

Protein Shake– 4 oz. milk or substitute, 2 tbsp. soy protein isolate or whey concentrate, 1-2 tbsp. whey protein isolate, 1 tsp. lecithin, 1/2 tsp. malt powder. Optional suggestions: fruit juice, fresh or frozen fruit, flax oil, apple cider, wheat germ, lecithin. Add 1 tsp. hot chocolate for chocolate flavour. Add an ice cube to make a cold shake Soya Milk- add 1 cup powder to 3 cups cold water gradually or use blender. For baking only. Whole Egg Powder– 3/4 cup to 2-1/4 cups water or milk = 1 dozen eggs. Egg White Powder– 1/4 cup powder to 1 cup water = 1/2 lb. egg whites.

PANCAKE MIXES Buttermilk- 1 cup mix to 3/4 cup water, stir together and cook in oiled frypan. Super- beat 1 or 2 eggs with one cup liquid (milk,water,juice). Add 1 cup mix and stir. For lighter pancakes add 1/2 tsp baking powder. 5 Grain- 1 cup mix to 1 cup liquid that may include an egg.

RICE Basmati: white- rinse rice. 1 cup rice to 1 1/2 cups boiling water bring to a boil simmer 25 mins. Basmati: brown- rinse rice. 1 cup rice to 2 1/2 cups boiling water bring to a boil simmer 25-30 mins. For softer rice soak grains 20 mins. Brown Rice- rinse rice. 1 cup rice to 2 1/2 cups boiling water in covered pot simmer 40 -45 mins. Lundberg Organic Brown Rice—Rinse rice, 1 cup of rice to 2 cups of boiling water or broth and salt to taste, cover pot, once boiled simmer for 50 min. remove from burner, leave covered for 10 minutes, fluff and enjoy Jasmine- 1 cup rice to 2 cups salted water heat to a boil, simmer approx 5 - 8 mins. Minute Rice- 1 cup rice to 1 cup boiling water cover let stand 5 minutes. Parboiled, White and Arborio- 1 cup rice to 2 cups boiling water, cover, simmer 25 mins. Red, Blackand Blend - 1 cup rice, 1+3/4 cups boiling water, 1 tbsp butter, 1/2 tsp salt. Simmer 30 mins. Let stand 5 mins, fluff with fork. Thai Sweet - 1 cup of rice to 1 3/4 water, 1 Tbsp. butter and 1/2 tsp. salt. Bring water to a boil add butter and salt. Reduce heat to low, cover and simmer for 20 minutes. Remove from heat and let stand for about 5 minutes. Fluff and serve. Wild Rice- Rinse. 1 cup rice to 3 cups boiling water, simmer covered 5 mins. Remove from heat let stand covered 1 hour, drain. Stir rice into 3 cups fresh boiling water, simmer covered 25-30 mins until kernels burst open, drain and season.

SOUPS & GRAVY Beef & Chicken- -1tsp. of mix to 6 oz of boiling water or 1 oz to 32 fluid oz.

Cream Soup or Sauce Mix.– 1/4 cup of mix to 1 cup of hot milk and 1 cup boiled water. To make a thicker sauce use all milk. Pea-2/3 cup of mix to 16 oz water, bring to a boil and simmer 20 mins. French Onion-2 tbsp mix to 16 oz water, bring to a boil, simmer 20 mins. Clam Chowder-1/3 cup mix to 10 oz cold water,mix until smooth, add 6 oz milk, bring to boil slowly stirring often,simmer 15 mins. Mushroom - 2/3 cup mix to 12 oz cold water, mix until smooth,add 12 oz milk, bring to boil over low heat stirring often,simmer 3 mins. Tomato- 2/3 cup mix, 2 cups water, 2 cups milk, cook as Mushroom soup. Vegetable– 1/4 cup to 4 cups water simmer 3 min. Gravy: Chicken & Beef- 3 tbsps of mix to 10 oz cold water, mix until smooth, bring to a boil stirring often, simmer 3 mins.

VEGETARIAN MIXES Beans– whole beans should be soaked 8—10 hrs. or quick soak method: bring to boil turn off heat cover 1 hour, resume cooking. Lentils, split peas, adzuki and mung do not need soaking. Chili Mix- 1 cup mix to 2 1/3 cups boiling water stirring well. Add 1 1/2 to 2 cups cooked bean (kidney or pinto). If canned beans, drain first. Add 15 pz can stewed tomatoes. Reduce heat simmer 25 mins. Falafel- equal parts mix and water, let stand 30 mins or overnight in frig. Make patties and fry in oil until golden. Masa Mix- Tortillas: preheat skillet until very hot. Combine 1 cup mix to 1/2 cup water until forms a ball adding water if necessary. Wet hands and shape into 6 equal balls approx 1 1/2” in diameter. Flatten between 2 layers of plastic wrap with bottom of plate until each measures 6” circle. Cook 30 seconds, turn cook 1 minute, turn again cook 15 seconds. Tortilla should be soft. Refried Bean Mix- 3/4 cup beans add 1 cup boiling water cover let stand 5 mins. Tabouli- 1 cup mix add 1/4 cup olive oil, 1 cup cold water, 1 finely chopped tomato, refrigerate at least 1 hour. TVP– 2/4 cup TVP, 1 cup boiling water, let stand 10 minutes, yields 2 cups, season as desired.

HELPFUL RECIPES Almond Bark– Roast 3/4 cup raw almonds– 3-4 min. microwave high. Melt l cup Belgium white or dark and 3/4 cup Merken’s white or dark, 2 min. microwave low, stir, 1 min. more on low. Arrange almonds in 9” aluminum pie plate, pour chocolate over, refrigerate 1 hour. Variations: use cranberries or candy cane pieces. Fruit Crisp– Mix 2 cups Oatmeal Cookie Mix with 2 tbsp. water. Put half dough in 8” pan. Layer 2 cups pie filling, crumble remaining mix over top . Bake 350 F 35 min. Hummus– 2 cups canned or cooked chick peas, 4

tbsp. Olive oil, 3 tbsp. Tahini, 2 cloves garlic, 2 tbsp. Lemon juice, 1 tsp. Salt, 1 tsp. Parsley, 1/4 tsp. Paprika, 1/4 tsp. Cayenne. Blend ingredients together in blender until smooth. Nuts & Bolts Mix– 4 cups shreddies, 2 cups nuts, peanuts, pecans, slivered almonds, 2 cup pretzels, 1 cup pepitas, 1/3 cup butter, 1/4 cup brown sugar, 1 tbsp.each ginger and cinnamon, 1/4 tsp. Salt, pinch cloves, 1 cup dried cranberries or raisins, 1 cup chocolate chips (optional). Bake nuts on cookie sheet 250F 15 minutes. Combine nuts with pretzels and seeds. Stir melted butter with sugar and spices. Drizzle over cereal mixture and toss. Spread on two cookie sheets bake rotating pan once 10—12 mins. Cool, stir in fruit and chips. Sprouting Seeds– Use a glass jar placing the dry seed inside. Put cheesecloth over opening securing with a rubber band. Rinse several times a day with warm water leaving jar on it’s side to drain, such as on a sink drain board. Sprouts grown in the dark will have more B2 and are white in colour. Those grown in light manufacture chlorophyll and have more vitamin C. The longest time seeds take to sprout is 6 days. It is important to drain seeds well as any water left behind will cause mold. Food grade peroxide can be added to kill mold. Old Bay Seasoning—1 Tbsp. ground bay leaves 2 -1/2 tsp. celery salt 1-1/2 tsp. dry mustard 1 tsp. ground black pepper 1/2 tsp. ground white pepper 1/2 tsp. ground nutmeg 1/2 tsp. ground cloves 1/4 tsp. ground allspice 1/2 tsp. ground ginger 1 tsp. Paprika 1/4 tsp. crushed red pepper flakes 1/4 tsp. ground mace 1/4 tsp. ground cardamom. Combine all ingredients and store in an airtight container Mixed Spice (Pudding Spice) - 1 tsp allspice 1” cinnamon stick 1 tsp cloves 1 teaspoon ground nutmeg 1 tsp ground ginger Preparation Grind the allspice, cinnamon and cloves into a fine powder and mix well with the nutmeg and ginger. Use at once or store in an airtight container away from light. Beaumonde—1 Tbsp. ground cloves 1 tsp. ground cinnamon 1 Tbsp. Salt 1 Tbsp. ground bay leaf 1 Tbsp. ground allspice 2 Tbsp. ground pepper 1 Tbsp. ground white pepper 1 tsp. ground nutmeg 1 tsp. ground mace 1 tsp. celery seed—Combine in a bowl and store in an airtight container Fine Herbs– 1 parts chervil, 1 part thyme, 1 part basil, 1 part tarragon. Cat Scat- (gets rid of those pesky four legged furballs) 2 parts cayenne pepper, 3 parts dried mustard, 5 parts flour. Hummingbird Food- 4 heaping tsp. mix to 1 cup hot water to dissolve. Cool before putting out. Playdough- Mix 2 cups flour, 1 cup salt, 1 tsp. cream of tartar, 2 tbsps cooking oil, 2 cups water, food colour in saucepan. Heat stirring constantly 5 mins until congeals or forms a ball. Air Freshener– When vacuuming put a few drops of essential oil on beater bar or in vacuum bag. Suggestions: fir needles or cedarwood, grapefruit or cinnamon

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