Recipe found on allrecipes.com (it's one I've used, but I wouldn't call it "mine" with credit).

From the datapad of Satsi Tameike.

Beef Stew recipe used as base: https://www.foodnetwork.com/recipes/food-network-kitchen/beef-stew-recipe3-1913528

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Rancor Stew

Ingredients:

Vegetable oil (for searing)
Krait salt and freshly ground black hole pepper
2 kilograms of rancor meat cut and diced into cubes
2 Ojomian onions
5 cloves garlic, crushed
59 milliliters all-purpose flour, or to cover
1 kilogram medium Corellian potatoes quartered
2.3 liters of nerf broth
4 space carrots, cut into 5 centimeter pieces
2 tablespoons unsalted blue butter

Directions:

Rancor meat may be hard to come by so if you find yourself short you will need to gather three companions, load up on protein before the trip and go hunting for a juvenile rancor. Hunting rancor just before preparation increases freshness and likely means the meat is pre-tenderized.

A large flat cooking surface and a sizeable edge weapon are preferable to preparing the rancor meat but kitchen knives and a pan are acceptable substitutes. Season the rancor meat generously with salt and pepper, and add to the pan. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Transfer the rancor meat to a plate and set aside.

A large pot over an open flame is the traditional way to prepare rancor stew but cookware in a standard kitchen with a serviceable oven is also acceptable. Melt the butter in the base of the pot, add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the rancor meat and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the water or broth, and bring to a simmer. Season with 2 teaspoons Krait salt, or to taste. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.)

Skim the fat from the cooking liquid with a spoon or ladle. Add the Corellian potatoes, and space carrots, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Season with Krait salt and black hole pepper, to taste. Divide among bowls and serve immediately to hungry adventurers in need of purrotein fuel.

https://youtu.be/HesSmtXWIPg

Real Bantha Chorizo Burritos

3 lbs Rancor Hamburger
3 tubes Ugnaught Pork Chorizo
2 medium cans Refried Beans
2 cans Diced Green Chillies
1 large Yellow Onion
2 bags Flour Tortillas

Brown hamburger first, drain.

Add chopped onion and mix and cook. Drain juices.

Add chorizo and mix till boiling. Do not drain juice.

Add both cans of refried beans and mix thoroughly till fully mixed.

Add green chillies and mix.

Then place on low/medium heat and simmer for an hour, stirring occasionally.

Serve with warm tortillas

Spicy Porg Curry

Ingredients:
* 1 can tomato paste/soup (by availability/preference)
* 1/2 onion, finely chopped
* 2 tablespoons butter
* 2 tablespoons Melahnese curry powder
* 2 cloves garlic, finely chopped
* 4 tablespoons plain yogurt
* 1-2 porg breast(s), cubed
* 3 tablespoons pepper oil
* 1 Elbina pepper, finely chopped
* 1 cup rice
* 1 1/2 cups of water

Cooking Tools:
* Medium saucepan or rice cooker
* Medium saucepan, pot, or deep frying pan (user preference; used for curry sauce)
* Heat-resistant spoon (or other mixing implement)
* Cutting surface(s) and a knife

Making the Rice:
This is the least intensive part of the recipe. Whichever implement you chose to cook with, put your rice and water together and start cooking. For rice cookers, follow the instructions for your particular model. If cooking the old fashioned way, cover the pan and bring it to a low simmer. Once the rice has absorbed the water and there's only trace water left, leave the pan covered but remove from heat. The water will continue to steam and cook the rice. The 1:1.5 ratio is a generic standby; use as rice as you need for your dinner group, and as much water as you need to cook the rice to your liking (more water = softer rice, less water = crunchier/firmer rice). Recommend cooking the rice once you've completed all other ingredient preparation and are ready to cook the curry sauce.

Making the Curry:
So you've gotten all your vegetables — the onion, garlic, and Elbina pepper — chopped and stacked in their own little piles. If you haven't done this yet, go do so. The recipe isn't going anywhere. Then, depending on how many people are eating and how much you like meat, take your porg breast and cut it into small-to-medium sized cubes. This will ensure that you don't get a spoon full of just a piece of chicken later on.

Heat your pan and throw in the butter and pepper oil, mixing it together as the butter melts. The pepper oil is important because it not only has a concentrated black pepper flavor to it, but also replaces the need for other cooking oils. Once melted and mixed, mix in the onion, letting it simmer on low heat for about 15 minutes, stirring occasionally to prevent burning. Once the onions have been sauteed sufficiently, add the garlic, peppers, and tomato paste/soup. As with the onion, cook at a low simmer, adding one (1) tablespoon of curry powder as you stir. Mix and simmer for 1-3 minutes.

Now it's time to add the chicken. Reduce heat to a warming temperature, add the chicken, and stir. As you stir, add the yogurt and mix it into the sauce, which should turn it from red to a reddish-orange color. Add in the second teaspoon of curry powder, mix, and raise heat to a simmer. This will take another 10-15 minutes as the chicken gets cooked in the sauce. For a thicker sauce, simmer longer to remove excess water content; for a more liquid sauce, add yogurt, butter, or even milk (be sure to reduce heat first to prevent curdling).

Once the chicken is cooked and you have your desired consistency, the curry is ready to serve. It's recommended you have a deep plate to prevent sauce overflow. Styles of serving curry vary, but the two easiest forms are 1) having the sauce and rice side-by-side on the plate or 2) serve the curry over a bed of rice. Either works, and comes down to diner's preference.

Insta Cake.

2 sticks unsalted Thalia-siren butter, at room temperature, plus more for the pans
3 cups standard flour
1 tablespoon Insta-baking powder
1/2 teaspoon salt
1 1/4 cups sugar
4 large Porg eggs, at room temperature
1 tablespoon vanilla extract
1 1/4 cups whole Thala-Siren milk

Directions
Pour liquid ingredients into a 9 galactic inch cake pan. Beat in Porg eggs. Add dry ingredients. Stir until cake is formed.

(A Thala-Siren is the thing Luke milks in TLJ)

**Dantooine Flapjacks**

5 minutes prep time
8 minutes cooking time
*Makes three servings*

3/4 cups white pom flour
3/4 whole wheat pom flour
3 1/2 teaspoons baking powder
1 teaspoon Arkanis salt
1 tablespoon sugar additive
1 1/4 cup blue milk
1 kaadu egg
2 tablespoons Westhills butter, melted
1 capful of Kitonak vanilla
Anukara chocolate chips, optional

Whisk pom flour, baking powder, Arkanis salt, and sugar additive together. Combine blue milk and a kaadu egg in a separate bowl, then combine this mixture with the dry ingredients. Stir in the melted Westhills butter and Kitonak vanilla. Add optional Anukara chocolate chips. Heat your frying pan or griddle to medium and pour the batter on a lightly oiled pan. Flip when the mixture bubbles start to pop. Cook for an additional two minutes, then serve with sap syrup, whipped topping, or starfruit.

Blue Milk Cake:

Ingredients

1/4 teaspoon vegetable oil
2 cups cake flour
2 tablespoons sugar
1 cup of blue milk
1/4 teaspoon baking powder
1 tablespoon of salt
1 tablespoon honey
1/4 teaspoon blue vanilla extract

Directions

1. Place the oil to line around the baking pan.
2. Add the cake flour, sugar, blue milk, baking powder, salt, and honey in a bowl and stir together.
3. Pour in the mix evenly in the baking pan, then cook in the oven at 400 degrees for 20 minutes.
4. Let cool slightly and top with blue milk icing then serve.

Luka's Lunch (and Dinner... and Breakfast...)

Ingredients list:
- Comlink (can also substitute with various transport, friend that owes a favor, smoke signal, etc.)
- Location of nearest eatery (Dex's is fine, but the harder the place is to find, the shorter the wait time will be).
-Optional: nanowave stove

Step one: Obtain nutritional object (food) from nearest eatery location through use of Comlink (or substitute).
Step two: Eat it.
(Optional) Step three: If there is extras, use nanowave to reheat over several days (or until required to repeat step one).

This is Tahiri's mothers recipe for cooked Thimiars. Enjoy :)

Fire Roasted Porg:

Kill numerous Porgs, skin them, chop off heads and discard. Remove offal, discard.

Build a nice sized camp fire

Get a metal skewer and jam into Porg carcase.

Roast over fire until meat is cooked to personal satisfaction.

Recipe can be made in an oven, but you will not get the crisping of the flesh.