Coconut Bread

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Yield: Makes 1 loaf or 8 slices

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1 egg, lightly beaten
• 1 teaspoon vanilla
• 1/2 cup milk
• 1/2 cup grated dried coconut

Cannelloni Crepes

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Yield: Makes 12 crepes
Serves 4 to 6

Ingredients

• 1 pound ricotta cheese
• 1 pound mozzarella, cut fine or shredded
• 1 1/4 cups finely grated Parmesan cheese, plus more for baking and serving
• 4 large eggs, lightly beaten
• 1/2 cup finely chopped fresh parsley leaves
• 1 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper
• 2 to 3 dashes of Tabasco sauce
• 1 recipe Basic Italian Tomato Sauce
• 1 recipe Man Crepes

Man Crepes

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Yield: Makes 12 crepes

Ingredients

• 3/4 cup all-purpose flour
• 1/2 teaspoon coarse salt
• 1 teaspoon baking powder
• 3 large eggs
• 2/3 cup milk
• 1/3 cup water
• 1/2 teaspoon pure vanilla extract
• Unsalted butter, for frying and spreading
• Sugar, for sprinkling
• Wedges of oranges or lemons for squeezing

Peanut Punch

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Yield: Makes 4 8-ounce servings

Ingredients

• 2 cups roasted and shelled peanuts
• 3 cups water
• 1 cup milk
• 1 teaspoon pure vanilla extract
• 3 tablespoons honey
• 1/4 teaspoon grated nutmeg

Bloodshot One Eye

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Yield: Makes 2

Ingredients

• 2 slices of white bread
• 1 1/2 tablespoons unsalted butter
• 6 thin strips roasted red pepper (from a jar)
• 2 eggs
• Salt and freshly ground black pepper

Homemade Beer-Spring Onion Mustard

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Yield: Makes about 2 1/2 cups

Ingredients

• 3 tablespoons safflower oil
• 2 1/2 pounds thinly sliced Vidalia onions
• 1/2 cup mustard powder (from 2 containers)
• 1 tablespoon salt
• 1 teaspoon turmeric
• 1/3 cup cider vinegar
• 1 cup pale ale

Pickled Vegetables

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Ingredients

For the Pickling Spices (Makes Enough for 1 Version)

• 1 teaspoon whole black peppercorns
• 1 teaspoon whole coriander seeds
• 4 fresh bay leaves

For the Pickling Brine (Makes Enough for 1 Version)

• 2 cups white vinegar
• 2 cups water
• 2 tablespoons sugar
• Coarse salt

For Cucumber Variation (Makes 3 Quarts)

• 3 pounds Kirby cucumbers, trimmed and sliced into 1/8-inch-thick rounds or 1/2-inch-thick spears
• Coarse salt
• 6 garlic cloves
• 9 dill sprigs

For Carrot Variation (Makes 2 Quarts)

• 8 bunches (3 pounds) small carrots with stems, peeled, stems trimmed
• 4 serrano or jalapeno chiles
• 6 garlic cloves

For Beet Variation (Makes 2 1/2 Quarts)

• 12 medium red or golden beets (2 3/4 pounds), trimmed and scrubbed well
• 1 piece ginger (1 1/2 inches), peeled and sliced 1/8 inch thick
• 4 strips orange peel (4 inches each), preferably organic, washed well
• 1 habanero chile, thinly sliced

Fried Pasta Snack

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Makes: 1 12-inch round

Ingredients

• 1/2 pound leftover cooked spaghetti
• 1 tablespoon extra-virgin olive oil
• 1/4 - 1/2 cup prepared tomato sauce
• Grated Parmesan cheese
• 2 carrots, peeled and sliced thinly lengthwise

Burger Salad

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Yield: Serves 2

Ingredients

• 6 ounces ground beef, formed into 2 patties
• Salt and freshly ground black pepper
• Dash Worcestershire sauce or soy sauce
• 1 small head broccoli
• Extra-virgin olive oil for drizzling
• 2 scallions
• Asian hot sauce, such as Sriracha

Banana Chocolate Chip Cookies

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Yield: Makes about 16 cookies

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 8 tablespoons unsalted butter, softened
• 6 tablespoons granulated sugar
• 6 tablespoons light brown sugar
• 1 large egg
• 1 teaspoon vanilla
• 1 very ripe banana, slightly mashed
• 3/4 cup semisweet chocolate chips

Limoncello Spritzer

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Yield: Makes 1 drink

Ingredients

• Limoncello, chilled
• Dry white wine, chilled
• Seltzer
• Ice
• Lemon wedge

Beef Patties

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Makes 18 patties, 6 to 9 servings; 2 per person for lunch

Ingredients

FOR THE PASTRY

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 2 tablespoons curry powder
• 1/2 cup butter (1 stick)
• 3/4 cup ice-cold water

FOR THE FILLING

• 1 pound ground beef
• 1 onion, finely chopped
• 3 whole scallions, finely chopped
• 1 clove garlic, minced
• 2 Scotch bonnet peppers (any color), seeded and minced
• 1 teaspoon dried thyme or 2 sprigs fresh
• 1/4 cup vegetable oil
• 2 teaspoons curry powder
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 to 2 1/2 cups water
• 1/2 cup breadcrumbs

FOR THE EGG WASH

• 1 egg, beaten with 1 teaspoon water

Rum-Ginger Drink

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Yield: Serves 2

Ingredients

• Dark rum
• Bitters
• 2 lime wedges
• 1 12-ounce bottle ginger ale

Banana Cake

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Yield: Serves 8

Ingredients

FOR THE CAKE

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup sugar
• 1/2 cup butter, melted (1stick)
• 1/2 cup buttermilk, yogurt, or milk
• 2 eggs
• 1 teaspoon vanilla
• 2 ripe bananas, mashed (about 1 cup)

FOR THE TOPPING

• 1/4 cup all-purpose flour
• 1/4 cup dark brown sugar
• 1/4 cup butter (1/2 stick)

Dark Chocolate-Peanut Butter Bars

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Ingredients

• 4 tablespoons unsalted butter
• 6 cups mini marshmallows
• 12 ounces crunchy peanut butter
• 6 cups puffed rice cereal
• 2 cups mini pretzels or pretzel sticks, broken into pieces
• 8 ounces dark chocolate, chopped (or chocolate chips)

Tuna Gremolata Dip

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Yield: Makes 6 to 8 servings

Ingredients

• 1 7-ounce can tuna, preferably packed in olive oil, drained
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lemon juice (about 2 small lemons)
• 3/4 cup chopped onion
• 3/4 cup chopped fresh flat-leaf parsley
• 1 teaspoon minced garlic
• 1 tablespoon capers, washed and drained
• 1/2 teaspoon coarse salt
• 1/8 teaspoon freshly ground black pepper
• Fresh-cut vegetables, or crackers, for serving

Ramen Noodle Upgrade

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Makes 1 serving

Ingredients

• 1 package Ramen noodles
• 1 pack noodle flavoring
• 1 tablespoon soy sauce
• 2 tablespoons chunky peanut butter
• 2 teaspoons Sriracha chili sauce
• 1/2 scallion, thinly sliced (optional)