Banana Bread

• 1 CUP All Purpose Flour
• 1 TSP Baking Soda
• 1/4 TSP Salt
• 1/2 CUP Butter (1 Stick)
• 3/4 CUP Brown Sugar
• 2 Eggs
• 2 1/2 CUP Brown Banans (approx. 3+)


• Mix Dry Shit in bowl 1
• Cream Butter+Sugar+Bananas in bowl 2, using hand mixer
• Combine Bowl 1 and Bowl 2, mix thoroughly


• 350 Degrees 60-65 minutes, depending on ambient humidity

Hamburger Patties

• 1 LB Ground Beef with a good amount of fat
• 1/2 TSP Onion Powder
• 1/2 TSP Garlic Powder
• 1/4 TSP Salt
• 1/2 TSP Pepper
• 1 Egg
• 4 TBSP Worcestershire Sauce
• 1/4 CUP Breadcrumbs

Granola

Granola

• 2 CUP Rolled oats
• 1 1/2 CUP Raw Nuts/Seed
• 1 TSP Sea Salt
• 1 TSP Cinammon
• 1/2 CUP Coconut, Oilive or Peanut Oil (I prefer peanut)
• 1/2 CUP Honey
• 1 TSP Vanilla Extract
• 2/3 CUP Dried Fruit


• 350 Degrees for 25 minutes

Sushi Rice & Crab Mix

Sushi Rice

• 2 CUP Sushi Rice
• 3 CUP Water
• 1/2 CUP Rice Vinegar
• 1 TBSP Vegetable oil
• 1/4 CUP White Sugar
• 1 TSP Salt


• Rinse Sushi Rice until water runs clear (5-6 times)
• Combine Rice and H2O, Bring to a boil, reduce to low, Cover and Cook for 20 minutes. Drain.
• In seperate saucepan, combine vinegar, oil, sugar and salt. Heat until sugar dissolves and add to cooked rice.
• Cool until cool enough to handle, frequently "fluffing" the rice with a fork. It will seem wet. Keep stirring.

Sushi Crab Mix

• 8 OZ Imitation Crab Meat
• 4 TBSP Mayonnaise
• 1/4 TSP Salt
• 1 TBSP Rice Vinegar


• Combine in a bowl. I use my hands to break up the imitation crab into long strings.

SOAP

• 199g H2O
• 133g NAOH


• Mix powder into H2O SLOWLY
• Let cool to 110℉


• Add Colors
• Blend with stick blender until you get a trace


• Add essential oils for fragrance
• Mold, wait minimum 12HRS up to three days
• Remove from mold, cut into bars and let cure in open air for 4 weeks


• Makes 14 100g bars

Orange

Olive Oil	742g
Grape Oil	200g
Naranja Dulce	1/4 bottle
NAOH	130g
H2O	200g
Achiote	20g

Coffee

Olive Oil	825g
Grape Oil	100g
Coconut Oil	75g
NAOH	134g
H2O	225g (200g for harder bar)
Sandalwood	1/2btl (more!)
Coffee	1/2 cup

Jabon de Cervesa

Castor Oil	56.7g
Coconut Oil	226.8g
Olive Oil	623.69g
NAOH	125.02
H2O	229.37g

Chili

• 1 TBSP Olive Oil
• 1 Large Onion
• 1 LB Beef


• 2.5 TBSP Chili Powder
• 2 TBSP Cumin
• 2 TBSP Sugar
• 1 TBSP Garlic Powder
• 1.5 TSP Salt
• .5 TSP Pepper
• .5 TSP Cayenne Pepper
• 2 TBSP Tomato Paste (half of a small can)


• 1.5 CUP Beef Broth
• 1 15oz CAN Diced Tomatoes
• 1 16oz CAN Red Beans
• 1 8oz CAN Tomato Sauce

Prepare the Meat

• Add oil to pan, caramelize onions until partially clear
• Move onions to the sides, add ground beef into the center
• Brown beef and incorporate onions

Add in the Dry Goodies

• Sift all dry spices (Chili powder, Cumin, Sugar, Garlic Powder, Salt, Pepper, Cayenne Pepper) together and add to the meat/onions.
• Add the Tomato Paste.
• Stir meat mix for 3-4 minutes

Add in the Wet Goodies

• Add Diced Tomatoes, Red Beans, Tomato Sauce and Beef Broth^*

Cook for 30 minutes with the lid on, 15 minutes with the lid off ^*We do not have access to "Broth" here in Costa Rica so I make my own unsing these packets of Dry Consumme that they have. It's kind of like boullion but without the salt.

Kimchi

Napa Cabbage, 10lbs 

Rice Flour, Sweet

Fish Sauce 

Salt 

Sugar 

Garlic 

Ginger 

Hot Pepper Flakes 

Leek 

Green Onions 

Carrot 

Chinese Radish 

Onion 

Prepare the Greens

Chop cabbage into smaller pieces

Salt Cabbage and soak in small amount of water for 90 minutes, turn every 30 minutes 

In a separate bowl, add finely chopped:

  2 Leeks

  8 green Onions

  3 Carrots

  2 Cups of Chinese Radish

Make the Porridge 

Boil Water, add 1 Cup Sweet Rice Flour 

After 5 minutes, add 1/4 Cup Sugar

Make the Sauce

1 Cup Garlic

1 Cup Coarsely Chopped Onion

1 Cup Fish Sauce

1 TBSP Ginger

Put everything into a blender

Combine porridge and sauce

Add Hot Pepper Flakes

  1 TBSP, Mild

  2 TBSP, Spicy

  2.5 TBSP Pretty Spicy

Salsa - Mango

1 Mango 

1 Medium Yellow Onion 

1 bunch cilantro 

1/2 Orange Lemon (aka Mandarina in Costa Rica) 

33 Jalapenos, De-seeded 

3 Orange peppers (aka "Chili Panamania" in Costa Rica) 

23 Roma Tomatoes 

23 Tomatillos 

2TBSP Salt 

1 Head Garlic 

1 TSP White Pepper 

1/2 TSP Cumin Roast Jalapenos in a cast iron skillet until browned all over Roast tomatoes until blackened skin (approx. 2 hours) Makes 10 9oz jars

Salsa - Standard

2 Large Tomatoes 

1 bunch cilantro 

3 Jalapeno 

2 "Chili Panamania" 

2 Small Purple Onion 

1 Small Chili (?) 

Salt 

White Pepper 

Cayenne Pepper

 Juice of a Lime

 Roast peppers in a cast iron pan for 10 minutes at high heat. Makes 2 tubs or 3 small jars