Master Recipes

4 May

My mom brought me this article from the Contra Costa Times that she’d saved. It has a few “master recipes” that I thought were pretty cool and even though I have yet to try them, I thought I would add them to this blog so I can have them for future reference. These are the types of recipes I like because I can make up my own stuff as I go along, but still get something “good” out of them 🙂 So…here they are:


2 cups flour
4 eggs
1 cup each milk and water
1/2 tsp. salt
2 tablespoons melted butter
Fillings: meat, onions, cheese, apples, strawberries or bananas, Nutella, butter and cinnamon

Whisk all ingredients, except for fillings, together until smooth. Pour about a quarter cup of batter into a hot, oiled, skillet and immediately turn the skillet until most of the bottom is coated with batter. When it is light brown, turn over with a wide spatula. Add the pre-chopped ingredients, then fold the sides securely over the food. Brown on both sides and voila–a yummy crepe 🙂 You can also add sauces to the crepe too–a pesto crepe from Philly is coming to mind here…. 🙂


2 cups precooked base food (meat, veggies, tofu or combination)
1 cup second food (cheese, onions, bright veggies, nuts, celery)
2 cups starch (mashed or sliced potatoes, pasta, rice or other grain)
2 cups sauce (most often white or red, but any thick sauce will do, including creamed soups or sour cream or mixture)
1 cup topping (option but adds texture and visual appeal: Breadcrumbs with butter, crushed potato or corn chips, cheese)

Preheat oven to 350 degrees. Chop up the precooked filling ingredients and combine with the starch. Add the sauce and mix well. Season to tape. Add liquid if the concoction seems dry and turn into a buttered casserole dish. Scatter topping if desired and bake for 30-45 minutes or until heated through.


3 cups leftovers of any kind (veggies, meats, casseroles, cheeses)
4 eggs
1 1/2 cups milk, half and half, cream or other liquids
1 pastry shell

Preheat oven to 350 degrees. Chop the food into small pieces and season to taste. Put into bottom of a pastry shell. IN a medium bowl beat eggs and add the liquid. Whisk well and season how you like. Pour over the food in the crust and bake for 30-45 minutes.


2/3-3/4 cup liquid
1-2 eggs (2 if dense ingredients)
2 T to 2/3 cup sugar or 3/4 cup brown sugar or 1/2 cup honey or molasses (for sweet muffin)
1/2-1/2 cup fat (melted butter or oil, can sub pureed fruit)
1 tsp. salt (or less)
seasoning to match your flavors
1/2 to 1 cup cooked grains, nuts, fruits veggies or other ingredient
1 T baking powder (if acidic–1 1/2 tsp. baking powder and 1/2 tsp. baking soda)
2 cups flour

Preheat oven to 400 degrees. Combine dry ingredients and mix well. Add wet ingredients and stir until combined. Spoon into muffin tins and place in oven for 12-2o minutes or until they spring back when pressed.

I have yet to try any of these recipes, but I think I will be giving a few of them a try–especially with LEFTOVERS 🙂 I’m always looking for “creative” ways to re-invent what we’ve already eaten! That makes for cheap and yummy meals!

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