Taco torte

http://smittenkitchen.com/blog/2016/02/taco-torte/

Nonstick cooking spray
1 tablespoon olive, vegetable, or canola oil
1 medium onion, chopped small
1 clove garlic, minced
1 fresh chile pepper, chopped small (optional)
1 teaspoon ground cumin
1 1/2 teaspoons chili powder (adjusted to taste)
1 can (14 ounces) or 1 1/2 cups chopped tomatoes, drained, with 1/3 cup juice reserved
1/4 cup tomato paste
2 cans (15.5 ounces each) black, red or kidney beans (or a mixture of any two), drained and rinsed
Kosher or coarse salt and freshly ground black pepper
1 1/2 cups corn kernels, fresh (from 1 to 2 ears), from 1 15-ounce can, drained, or frozen and thawed
3 cups (about 2 3/4 ounces) rough-chopped spinach leaves
6 medium-size (8-inch) flour tortillas (although corn should work too)
2 cups (8 ounces) shredded Monterey Jack or cheddar cheese (or a mix)
Chopped fresh cilantro, sour cream and/or salsa for serving (optional)

http://smittenkitchen.com/blog/2016/02/taco-torte/print/

No knead pizza dough / pizza margerita

http://smittenkitchen.com/blog/2013/10/lazy-pizza-dough-favorite-margarita-pizza/

Bacon and egg pizza

http://smittenkitchen.com/blog/2010/03/breakfast-pizza/
Bookmark for bacon and egg pizza.

Red beans and rice

http://allrecipes.com/Recipe/Authentic-Louisiana-Red-Beans-and-Rice/Detail.aspx

Ingredients:

Red Bean mixture:
1 pound dry kidney beans
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced

Rice:
4 cups water
2 cups long grain white rice

Sous vide meets Retained Heat Cooking

Sous vide immersion cooking in a cooler:

• http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html 

Sous vide immersion cooking basic reference:

• http://www.douglasbaldwin.com/sous-vide.html 
• http://www.seriouseats.com/2009/10/understanding-sous-vide-cooking-heston-blumenthal.html

Sous vide recipe(s) adaptable to a cooler:

• http://www.seriouseats.com/2010/04/sous-vide-basics-low-temperature-chicken.html

Retained heat cooking

Reference pages for Retained heat cooking  AKA hay box, fireless, thermal or wonderbox cooking.

http://thermalcooker.wordpress.com/

"Norwegian" self-acting cooker (Norwegian in name only):
http://www.abc.net.au/radionational/programs/rnfirstbite/hayboxes/4764768

This appears to be the first commercially made RHC.

AB5M olive oil dough

No knead pizza dough

Olive Oil Dough from Artisan Pizza and Flatbread in Five Minutes a Day:
3 1/4 cups lukewarm water (26 oz)
1/4 cup olive oil
1 tablespoon yeast
1 to 1 1/2 tablespoons Kosher salt (2 tsp table salt)
2 tablespoons sugar
7 1/2 cups (37.5 oz) unbleached all-purpose flour


Half batch:

13 oz water
2 T olive oil
1.5 tsp yeast
1 tsp table salt
1 T sugar
18.75 oz flour