BUZZ’S FAVORITE: SMOKEY VEGETABLE SOUP Ingredients:
Instructions:
• 2 Tbsps of Olive Oil • 2 Tbsps of Minced Garlic • 1 Chopped Medium Onion • 1 Yellow Bell Pepper • 1 Orange Bell Pepper • 1 Red Bell Pepper • 1 Cup of Sliced Carrots • 1 Cup of Sliced Celery • 1 Can of Tomato Paste (6 oz) • 2 Tsps of Cumin, Salt and Pepper • 3 Cans of Black Beans (15 oz) • 1 Can of Diced Tomatoes • 4 Cups of Chicken or Vegetable Stock • 1 Bag of Frozen Corn • 1-2 Wedged Avocados • Sour Cream (Optional)
• Sauté minced garlic and chopped onion in olive oil for 3-5 minutes. • Add peppers, carrots and celery, saute’ for 3-5 more minutes. • Add tomato paste and cumin, stir for a few minutes. • Add one cup of the stock and simmer for 5 minutes. • In the crockpot, combine the black beans, diced tomatoes, and frozen corn. • Add the sautéed vegetables to the crockpot; Stir. • Add salt and pepper (seasoning to preference.) • Cook on high for three hours or low 6 hours. • Slice avocado immediately before serving. • Serve in individual bowls topped with avocado slices. • Add a tablespoon or two of sour cream to cut the spicy taste. (Optional)
PORK CHOPS & MASHED SWEET POTATOES Ingredients:
minutes. • Chop onions and peppers. Place on the side. • 4 Pork Chops • Place butter, garlic powder and 1/2 • 2 Onions tablespoon of pink himalayan salt. • 2 Green Peppers • Once cooked, take pork chops off of the • 1 Bag of Sweet Potatoes skillet and place on the side, turn the • 8 Garlic Cloves stove on high and wait for excess water to • 1 1/2 Cup(s) of Mojo Seasoning evaporate. • 2 Tsps Bitter Orange Seasoning • Once there’s a little bit of liquid left, place • 1 Tbsp of Butter pork chops back on the skillet and cook on • 1-2 Tbsp of Garlic Powder high until they ’ ve seared on both sides. • Salt (Regular and Pink Himalayan) • Place onions and peppers on a low burn • 2 Tbsps of Olive Oil within the skillet. Stir regularly until lightly cooked. Sweet potatoes should be ready by Instructions: now. • Pour over the colander. • Season pork chops in mojo seasoning and • Put potatoes in a bowl and mash until bitter orange (minimum 2 hours). desired consistency is achieved. • Wash sweet potatoes with cold water. • Add garlic powder and salt to taste. • Put one tablespoon of regular salt in a pot. • Remove chops, veggies and place on a • Immerse sweet potatoes in cold water inside separate container. a covered pot. • Place skillet on high and add mashed sweet • Place on high heat. potatoes, lightly cook on high, 3-4 minutes, • Check regularly until they ’re soft enough to move around regularly. pierce with a knife. • Pour olive oil on a skillet. • Place on medium heat. • Smash garlic cloves and place in the skillet. • Once garlic begins to cook , lightly place pork chops in the skillet and cover with a lid. • Place on medium low heat, turn after 4
TURKEY MEATBALLS AND SAUCE Ingredients:
Instructions:
Sauce:
Sauce:
• 2 Cans of Whole and Peeled San Marzano Tomatoes • Fresh Basil • Fresh Parsley • Fresh Oregano • Wine or Red Wine Vinegar • 1 1/2 Carrots • Garlic • Olive Oil • Salt • Red Pepper (Optional)
• Add all ingredients into a blender and blend until smooth. • Pour sauce into a pot and bring to boil. Once it boils, keep on simmer until you are ready to eat.
Turkey Meatballs: • 1 lb of Turkey Breast • 3 Slices of White Bread Per lb (inside of the bread only) • 1 Egg Per lb • Garlic • Parsley • Romano Cheese • Salt • Pepper
Turkey Meatballs: • Combine all the ingredients into a bowl and mix and then roll the meat into small balls. • Place the balls into boiling water and let them cook until they float to the top. Another option is to fry each ball on the stove top in olive oil and then place in the sauce to continue to cook . • Once they are floating remove them from the pot of water and place them into the saucepan. Let them continue to cook until you are ready to eat!
CHICKEN ENCHILADA CASSEROLE W/ GREEN CHILES Ingredients:
• If you have an instapot, this step goes very quickly. When the chicken is done, shred • 1 Chopped Medium Yellow Onion with a fork . Save the pan juices to use in the • 1 Chopped Green Bell Pepper casserole or to use later in tortilla soup. • Packaged Yellow Corn Tortillas (24 Count) • While the chicken is cooking, tear the • 1 Can of Chopped Green Chiles (Old El Paso tortillas into small pieces. brand, 4.5 oz can) • Assemble the casserole. • 2 lb Package of Chicken Breast • Spray the bottom of a 9x13 casserole pan • 2 Cups Refried Beans or Mashed Red Beans with cooking spray (Pam or similar). • 1 Can of Green Enchilada Sauce (Preferably a • Start with a layer of shredded tortillas in the 16 oz. Bottle of Tequila Lime Tomatillo Salsa) bottom of the dish. • 1 Pack of Shredded Cheese (using 4 Cheese • Add a layer of the refried beans. Dollop a Mexican Mix) layer of sour cream. • Sour Cream • Add a second layer of tortillas. • Adobo • Layer the chicken mixture, moisten with • Marjoram some of the reserved cooking liquid or the • Oregano tomatillo salsa, then layer with cheese. • Fresh Chopped Cilantro • If your casserole dish is deep enough, add a final layer of tortillas, moisten with sauce Instructions: and cover with the cheese. • Bake at 350 degress for 30-40 minutes. • Chop the green pepper and onion. Sauté in a • Garnish with sour cream and a few cilantro large frying pan with a little olive oil. leaves and serve hot. • Cut the chicken breasts into 1-2 pieces and add to the pepper/onion mix . • Add a can of green chile’s. • Add the chicken. • Add 1 cup of water. • Season with adobo and pepper. • Simmer until fork tender. Cool and shred the chicken with a fork .
ORANGE CHOCOLATE CHIP SCONES Ingredients: • 2 Cups of AP Flour • 1/3 Cup + 3 Tbsps of Sugar • 1 Tsp of Baking Powder • 3/4 Tsp of Salt • 1/2 Tsp of Baking Soda • 1/2 Cup of (1 Stick) Chilled Unsalted Butter, Diced • 3 Tsps of Grated Orange Peel, Divided • 1 Cup of Miniature Semisweet Chocolate Chips • 2/3 Cup of Chilled Buttermilk • 1 Large Egg Yolk • 1 Tsp of Vanilla Extract • Additional Buttermilk (for Glaze) Instructions: • Preheat the oven to 400 degrees. • Mix 3 tablespoons of sugar with 1 teaspoon orange zest using your fingers to combine the two ingredients until you have orange sugar. • Whisk flour, 1/3 cup sugar, baking powder, salt, and baking soda in a large bowl. (If using powdered buttermilk , add the powder during this step.) • Add butter and 2 teaspoons of orange peels and rub in with your fingertips, a fork , or pastry blender until the mixture resembles
coarse meal. • Mix in the chocolate chips. • Whisk 2/3 cup buttermilk or water if using powdered buttermilk , egg yolk and vanilla extract in small bowl to blend. • Add the buttermilk mixture to the dry ingredients and stir until the dough comes together. • Butter and flour the baking sheet. • Using a lightly floured surface, gather the dough into a ball on the surface and kneed a few times until the dough is smooth and not sticky. Press the dough out until it is 1/2 to 3/4 inches thick . • Flour your biscuit cutter and begin cutting out your scones. Regather your dough as necessary, pressing out, and cutting more scones until you have used up all of your dough. • Transfer scones to a prepared baking sheet, spacing one in apart (Can be prepared one day ahead. Cover ; chill.) • Brush scones lightly with buttermilk and sprinkle with the orange-sugar. • Bake for about 15 minutes (or up to 20 minutes if refrigerated) or until the scones are crusty on top and have a hint of color. ( You can use a toothpick , if you need, to check them as well.)
STUFFED PEPPERS Ingredients:
Instructions:
• 12 Bell Peppers (Green/Yellow/Red/Orange) • 1 Cup of Parmesan • 1 Tbsp of Garlic Powder • 1 Tbsp of Italian Seasoning • 1 Tbsp of Ground Pepper • 1 Tbsp of Garlic Salt • 2 Cups of Shredded Mozzarella Cheese • 1 Cup of Diced Carrots • 1 Cup of Diced Mushrooms • 1 Cut of Diced Onions • 1 Cup of Diced Celery • 1 Can of Tomato Sauce (14 oz)
• Brown the meat with onions, garlic powder, garlic salt, ground black pepper and onion. • Add mushrooms, carrots and celery and cook until soft. • Add tomato sauce of choice and simmer for 15 minutes. • Cut the tops of the bell peppers and clean them out, placing in an oven safe pan. • Stuff peppers with two layers of meat sauce and mozzarella. • Preheat the oven for 375 degrees. • Place the pan in a middle tray for 35-40 minutes or until the peppers are cooked.
SUNDAY NIGHT COOKIES Ingredients:
Instructions:
Sauce: • 1 Cup of Peanut Butter • 1 Cup of Chocolate Chips • 3/4 Cup of Sugar • 1 Egg • 1/8 Tsp of Salt
• Preheat the oven to 350 degrees. • Mix all ingredients together. • Drop on the cookie sheet and press down with a spoon. • Bake the cookies for 11-13 minutes (recommendation of 11 minutes). • Do not overbake or they will fall apart. • Let cool on the cookie sheet for 3 minutes.
KRISTI’S SHRIMP N’ GRITS Ingredients:
pink . If frozen, add butter and garlic then stir just until shrimp are warm. Sprinkle on • 2 lbs of Shrimp (fresh or frozen, thawed, seasoning of choice and remove from heat peeled, deveined and tail off ) but leave in the pan. • 3 Cloves of Garlic (or more to taste) • Put 3 cups of dry grits into a deep saucepan • 1 Stick of Butter Cut in Half and cover with water. • 1 Seasoning Blend of Choice: Season-All, • Stir well before placing on heat. Total Seasoning, Seafood Blend, Garlic Salt • Add salt or garlic salt and the other half of and Pepper, Cajun Seasoning, Old Bay, etc. the stick of butter. Wine or Red Wine Vinegar • Place pan on heat and stir over medium heat • 1-2 Cups of Vegetable or Chicken Broth until grits thicken and absorb the water. • 1/2 - 1 Cup of Half N’ Half • Add part of the broth and part of the half n’ • Old Fashioned Grits (Instant Grits also work) half and keep stirring. • Don’ t let it get too thick , but make sure the Toppings: grits are softening and not too coarse or grainy. • Bacon Bits • Keep adding liquids to find the right • Pico de Gallo consistency. It should be easy to pour but • Avocado thick enough to spoon like a stew. • Sour Cream • Once desired consistency is reached, add • Shredded Cheese the grits to the shrimp mixture and stir it all • Chopped Cilantro together. • Sliced Jalapenos • Add more half n’ half if necessary and make • Hot Sauce sure the whole mixture is warm. • Serve immediately into bowls and add Instructions: toppings of choice. • Melt 1/2 a stick of butter over medium heat in a large skillet. • Mince garlic and sauté with butter. • Add shrimp. If fresh, cook until completely
• Alternative: Use white beans in place of shrimp for a vegetarian version of this dish.
CALDO DE COCO Ingredients:
Instructions:
• 1 Can of Organic Coconut Milk (13.5 oz, Full Fat) • 1 Can of Organic Coconut Milk (13.5 oz, Light) • You can use two cans of the light milk and omit the full fat can. (Optional) • Water Enough for approximately 32 oz of Liquid For thinner broth, add an additional cup or more. • 1 Med Onion • 3 Cloves of Garlic or equivalent. (I use Trader Joe’s frozen cubes) • 1/3 Large Red Pepper • 1/3 Bunch of Cilantro • 3 “ Recao” Leaves also known as “ Culantro” • 3 Tbsps of Tomato Paste (or a small can of tomato sauce) • 1 Tbsp of Achiote (Annatto Powder) • 1 lb Raw Shrimp, cleaned and drizzled with Lime Juice • 1 Tbsp of Adobo Powder (Goya) Use to season Shrimp • 1 Tbsp of Salt and Ground Pepper (or to taste)
• Place the coconut milk and enough water for at least 32 oz of liquid in a heavy 3 or 4 quart pot. Heat on medium. This is your soup base. • In the food processor, or by hand, finely chop onion, garlic, red pepper, cilantro, and recao leaves. • Add to your soup base. • Add tomato paste and achiote. Slowly bring to boil, cook at medium stirring for 17 - 20 minutes. • Add shrimp with adobo to the pot and cook for approximately 5 minutes till shrimp is done. • Add salt & pepper to taste. • If you decide to use desalinated bacalao, keep in mind that it will need less salt. • Pour over boiled yuca, potatoes, rice - your desired carb; or just serve in a bowl with bread.
ROSIE’S WRAP Ingredients: Rosie’s Salsa • 4-5 Chili Peppers Amount varies depending on how spicy you want it. • 2 Large Tomatoes • 1 Large Onion • Cilantro • Olive Oil • Salt • Black Pepper Rosie’s Wrap • Garlic • Lemon Juice • Salt • Black Pepper • Lettuce • Cheddar Cheese • Avocado • Tortillas • Chicken Breast Instructions: Salsa • Put the chili peppers and the 2 large
tomatoes into the blender. • Once blended, pour into a container. • Add 4 large spoonfuls of chopped onions. • Add 3 very large spoonfuls of chopped fresh cilantro. • Add 1/2 a spoon of black pepper and 1 spoonful of salt. • Add 2 full spoonfuls of olive oil and mix everything. Wrap • Night before marinate the chicken breast with a couple large spoonfuls of garlic, fresh lemon juice and salt and black pepper to taste. • Next day, while preparing your salsa, you can grill your chicken. • Next, mash the avocado and add fresh lime juice to it. Mix together to make it look like guacamole. • Grill the tortillas to make it toasty. Don’ t forget to flip them on both sides. • While on the grill add the guacamole, cheese and lettuce. • Cut up your chicken and add to the tortilla. • Add Rosie’s salsa on top. • Take it all off the grill and fold up your wrap.
INSTANT POT MUSHROOM RISOTTO Ingredients:
Instructions:
• 1/4 Cup of Unsalted Butter • 1/4 Cup of Olive Oil • 3 Cups of Sliced Mushrooms • 1 Cup of Chopped Onion • 1 Sprig of Rosemary (Optional) • 1 1/2 Cups of Arborio Rice • 3/4 Cup of White Wine • 1 Quart of Chicken Stock • Salt and Pepper to Taste • Parmesan Cheese
• Select the sauté function on your instant pot. • Add butter and olive oil, stir until buttermelts, about 2 minutes. • Add mushrooms; stirring occasionally, until slightly softened, about 3 minutes. • Stir in onion; cook for 2 minutes. • Add rosemary sprig; cook for 1 minute. • Stir rice into the pot until each grain is coated with the butter and olive oil mixture, about 2 minutes. • Pour in wine; simmer for 3 minutes. • Pour in chicken stock , stirring to scrape the sides of the pot. Simmer for 1 minute. • Close and lock the lid. Turn the venting knob to sealing. Select high pressure and set the timer for 6 minutes. • Allow 10-15 minutes for pressure to build. • When the 6 minutes is up, tap the venting knob a few times with a wooden spoon or spatula. • Stand back ; turn the knob to vent. When the pressure is released, remove the lid. Stir risotto until creamy, about 1 minute. • Discard rosemary sprig. Serve risotto. • Season with salt, pepper and parmesan cheese.
GRANDMA EVELYN’S WV PEPPERONI ROLLS Ingredients:
Instructions:
• 1 Bag of Frozen Parker House Style Rolls (should be about 24 rolls) • 1 Stick of Pepperoni • 2 Tbsps of Melted Butter
• Preheat the oven to 375 degrees. • Remove rolls from the bag and space out on a flat surface. Allow to thaw and rise, covered, for about 4-6 hours at room temperature. • Remove casing from pepperoni stick , cut into 2-inch size pieces, ground up in a food processor. • Take one roll, pinch down in the middle and insert about a 1/2 tablespoon of ground pepperoni into the bread. Fold the sides of the dough up over the pepperoni and pinch to seal. • Place the filled roll seam side down on a banking sheet. • Repeat process for all rolls. • With a pastry brush, glaze each roll with a small amount of melted butter. • Bake uncovered for 10-12 minutes at 375 degrees. • Remove from the oven and cover with another baking sheet to trap in moisture while the rolls cool. • Store in an air-tight container.
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GRANDMA’S BANANA CAKE Ingredients:
Instructions:
• 2 Cups of Cake flour • 1 Tsp of Baking Powder • 1 Tsp of Baking Soda • 1/2 of Teaspoon Salt • 1 1/2 of Cups Sugar • 1 Stick of Margarine or Butter • 2 Eggs • 1 Tsp of Vanilla • 3/4 Cup of Buttermilk • 1 Cup of Mash Bananas
• Preheat the oven to 350 degrees. Mash bananas and set to the side. • In a medium sized bowl, mix flour, baking powder, baking soda and salt together and set to the side. • Cream butter and sugar • Add eggs and vanilla. Mix well. • Add dry ingredients then add half the buttermilk and mix well. • Add the mashed bananas, mix well. • Add the remaining buttermilk and mix until all ingredients are blended together. • Pour into a greased 9x13 pan and bake for 30 minutes or until a toothpick comes out clean. • After it has cooled, top with your favorite frosting.
BBQ MEATLOAF Ingredients:
Instructions:
• 1 lb of Ground Beef • 1 lb of Ground Pork • 1 lb of Original Sausage (Jimmy Dean) • 1 Cup of Italian Bread Crumbs • 1 Cup of Milk • 1 Egg • 1 Can of Rotel Diced Tomatoes and Green Chilies (drained about half way) • Depending on your spice preference/ tolerance you can use mild, regular • or a combination of the two. • 1/4 Cup of BBQ Sauce ( your choice of flavor) • 2 Tbsp of BBQ Seasoning ( your choice of flavor) • Salt (to taste - I use approximately 1/2 Tsp or less) • Pepper (to taste - I use approximately 1 Tsp or less) • Garlic (to taste - I use approximately 1 Tsp)
• You can cook this on the grill or in the oven. • Combine all the ingredients well adding salt, pepper, and garlic to taste and shape into a loaf and place in a loaf pan or something similar. • Coat the loaf with more of the BBQ seasoning a touch of garlic, salt and pepper as you like. Next coat the meatloaf with your favorite BBQ sauce. • Bake at 350 for 45-60 minutes approximately or until the meatloaf has reached 160 degrees. • If baking in the oven, cover with foil for 3540 minutes. Then remove to finish. • If baking on the grill, use indirect heat and you do not need to cover the meatloaf with foil but can if you choose and follow the same as the oven.
WILSIE’S CREAMY BANANA PUDDING Ingredients:
Instructions:
• 1 Can of Eagle Brand Sweetened Condensed • Slice 3-4 large ripened bananas. Can dip Milk (14 oz) slices in lemon juice if slicing bananas more • 1 1/2 Cups of Cold Water than a few hours ahead of assembling the • 1 Package Instant Jello French Vanilla pudding. The lemon juice will keep the Pudding (3.5 oz) bananas from turning brown. • 2 Cups of Cold Whipping Cream (already • Whip the 2 cups of whipping cream (whip whipped) without sugar or flavoring) and set aside in • 1 Box of Vanilla Wafers the refrigerator until needed. • 3-4 Large Ripened but firm Bananas • In a large mixing bowl, combine sweetened condensed milk and water. • Add pudding mix ; beat until well blended. • Chill for 5 minutes. • Fold in whipped cream with chilled mixture. • Assemble the layers. • Line bottom and sides of the serving bowl with vanilla wafers. • Cover the bottom layer of the bowl with a single layer of banana slices. • Spoon on about 1/3 of the pudding mixture. • Add another layer of wafers and bananas, top with pudding and repeat. • Save a few vanilla wafers to decorate the top. • Chill thoroughly. Refrigerate leftovers, if any.
BANANA NUT BARS W/ CHOCOLATE CHIPS Ingredients:
Instructions:
• 1 Cup of Whole Wheat Flour • 1 Cup of Oats • 1 Tsp of Baking Soda • 1 Tsp of Baking Powder • 1 Tsp of Salt • 2 Eggs • 1 Cup of Brown Sugar • 4 Overripe Bananas • 1 Tsp of Vanilla • 1 Tsp of Cinnamon • 1/2 Cup of Vegetable Oil • 1 Cup of Finely Chopped Walnuts • 1 Cup of Semi-Sweet Chocolate Chips
• Preheat the oven to 350 degrees. • In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, and salt. • Mix thoroughly. • Add chopped walnuts and chocolate chips and stir until mixed. • In a large bowl, mash the bananas until smooth, then add eggs, vanilla, and oil. Mix well. • Stir in the flour mixture until just combined. • Pour the batter into a 9-by-13-inch pan. • Bake for about 1/2 hour. • When cooled, cut into bars. You can serve or freeze for later.
PATTY LABELLE’S SAY-MY-NAME SMOTHERED CHICKEN AND GRAVY Ingredients: • 1 3 1/2 lb Chicken, Rinsed and Cut Into 8 Pieces • 1/2 Tsp of Salt, Plus More to Taste • 1/4 Tsp of Freshly Ground Black Pepper • 1 Cup of Flour • 1/2 Cup of Vegetable Oil • 2 Chopped Onions • 2 Chopped Celery Ribs • 1 Minced Garlic Clove • 3 Cups of Chicken Broth Instructions: • Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the flour in a large bowl. Roll the chicken in the flour to coat, shaking off excess flour. • Transfer 3 tablespoons of the flour to a medium bowl and set aside. • In a large skillet, heat the oil over mediumhigh heat. • Add the chicken and cook , turning halfway during cooking, until golden brown, about 10 minutes. Transfer to a plate and set aside. • Pour off all but 3 tablespoons of the oil from the skillet. Reduce the heat to medium. Add the onions, celery, and garlic and cook , stirring often, until tender, about 5 minutes. • Sprinkle with the reserved flour and stir well.
Gradually stir in the broth and bring to a simmer. • Return the chicken to the skillet. Reduce the heat to low. Cover and simmer, stirring occasionally, until the chicken is cooked through and shows no sign of pink when pierced at the bone, about 35 minutes. • Transfer the chicken to a deep platter and cover with foil to keep warm. • Bring the sauce to a boil over high heat and cook , stirring often, until thickened, about 5 minutes.
GRETCHEN’S OATMEAL BREAD Ingredients:
liquid ingredients (if the oatmeal is too hot, it will kill the yeast.)
• 1 Cup of Whole Wheat Flour
• Add the dry ingredients and stir for a few minutes.
• 1 Cup of Oats
Gradually add the white bread flour until it gets too
• 1 Tsp of Baking Soda
hard to stir.
• 1 Tsp of Baking Powder
• When it gets really hard to stir, generously sprinkle
• 1 Tsp of Salt
flour on the counter to keep the dough from sticking,
• 2 Eggs
and put the dough on top. Sprinkle flour on top of the
• 1 Cup of Brown Sugar
dough. Knead the dough, pressing the heels of your
• 4 Overripe Bananas
hands into the bread, turning dough, folding over, and
• 1 Tsp of Vanilla
repeating many times. Continue to add flour as needed.
• 1 Tsp of Cinnamon • 1/2 Cup of Vegetable Oil • 1 Cup of Finely Chopped Walnuts • 1 Cup of Semi-Sweet Chocolate Chips
• Cover the bread with a large bowl and leave it to rise for 45 minutes to an hour. It should double in size. • After the dough rises, separate into pieces for the loaves (this recipe should make three loaves). • Grease loaf pans with canola oil (feel free to substitute
Instructions:
with other oil). • Knead dough to release air bubbles, then form into
• Prepare two servings of oatmeal according to package instructions. Let it cool. • In a large mixing bowl, combine 2 cups of water, 3 tablespoons of yeast, 1 tablespoon of salt, 3 tablespoons of canola oil, and 2 tablespoons of honey (the honey feeds the yeast). • Beat in 1 egg. • In a separate bowl, combine the dry ingredients: 4
loaves, and roll them in the oil in the pans, covering the surface of the dough with oil. • Preheat the oven to 400 degrees. • Let the dough rise in the pans for one hour, or until the dough doubles in size. • Bake loaves at 400 degrees for 30 minutes, or until the bread is golden brown. • Enjoy! This bread is at its best for the first couple days
tablespoons of vital wheat gluten, 1 cup of whole wheat
after you make it. If you want to preserve it longer than
bread flour, 1 cup of white bread flour, and the ground
that, it ’s best to slice it and put it in the freezer.
flax (if you are using it). • Mix together well. • Once the oatmeal is at room temperature, add it to the
WONTON SOUP W/ BBQ PORK Ingredients:
Ingredients:
Wonton Soup
BBQ Pork
• 1 lb Shrimp, Shelled and Deveined • 1 lb Lean Ground Pork • 1 Cup of Shiitake Mushrooms Sliced • 2 Tsps Chili Flakes • 1/4 Cup of Soya Sauce • 3 Tsps of Oil • 1/4 Cup of Peeled, Grated Fresh Ginger • 3 Tsps of Sugar • 3 Tsps of 5 Spice Powder • 1/4 Cup of Chinese Rice Wine • 6 Tsps of Sesame Oil • 3 Tsps of Cornstarch • 1/4 Cup of Chopped Green Onions • 3 Dashes of Ground White Pepper • 1 Large Egg • 1 Pack of Wonton Wrapper • Water for sealing Wontons
• 3 lbs 1.4 kg of Boneless Pork Shoulder/Pork Butt Select a piece with some good fat on it. • 1/2 Cup of Granulated White Sugar (50g) • 2 Tsp of Salt • 2 Tsp of Chilli Flakes • 2 Tsp of Five Spice Powder • 1/4 Tsp of White Pepper • 1/2 Tsp of Sesame Oil • 1 Tbsp of Shaoxing Rice Wine • 1 Tbsp of Soy Sauce • 1 Tbsp of Hoisin Sauce • 1/4 Cup of Sweet Soya Sauce or Molasses • 3 Cloves Finely Minced Garlic • 1/4 Cup of Honey
Instructions: • Refer to the video for step by step instructions.
ONION CARBONARA Ingredients:
onions. • Place the onion strings in a steamer basket • 4 lbs of Bacon, thick cut set over boiling water, cover and steam for • 3 Large Yellow Onions or 4 Medium Onions 6-7 minutes until the onions are cooked • 1/2 Cup of Heavy Cream through but still have a tender bite to them. • 1 Large Egg Yolk • Remove and let cool. • 2 Tsps Unsalted Butter • Cut bacon crosswise into 1/8-inch strips. • Fine Sea Salt and Freshly Ground Black • Place in a large nonstick skillet and sauté Pepper over medium-high heat, stirring often, about • 1/4 Cup of Parmesan Cheese, Plus Extra for 5 minutes, until crisp and browned. Sprinkling • Meanwhile in a small bowl, mix together 1/4 • 1 Tbsp of Lemon Juice cup cream and egg yolk . Set aside. • Herbs for Garnish (optional) • Transfer bacon to a paper towel, remove bacon fat from skillet. Instructions: • Add the butter to the pan and add back the bacon, the balance of the cream, and the • Peel the onions to the white fleshy part of onions. the onion. • Toss to coat and cook until the cream • Cut a little off the “ top” of the onion so you reduces slightly. can set it on a cutting board without having • Add the egg-cream mixture along with the it roll around. cheese and cook , tossing frequently until • Place the onions on their flat tops on the the sauce reaches the desired consistency, it cutting board with the root ends facing up, should take no more than 2 minutes. and place the tip of a knife at the center of • Season to taste with salt, pepper, and lemon the root and press down, creating one cut juice. down through the onion on one side (this will • Top with the additional cheese and freshly cause the onion to create strands and not chopped herbs for garnish. rings when you slice it in the next step). • Either use a mandolin or a paring knife and slice it to about 1/8” thick . • Separate onion slices into strands. You should have about 8 cups loosely packed
CHICKEN AND THAI BASIL (KRA POW GAI) Ingredients:
Instructions:
• 1.5 or 2 lbs of Chicken • 4 - 20 Cloves of Garlic, Diced • 4 - 20 Chili Peppers, Diced • 1 Thumb of Ginger (literal size of your thumb) • 1 Bunch of Thai Basil • 2 Tbsp of Soy Sauce • 1 Tbsp of Black Soy Sauce (or oyster sauce) • 2 Tbsp of Cooking Oil
• Heat pan on high add oil. • Once oil is hot, add a small amount of equal parts of garlic and diced hot chili peppers. Stir fry until fragrant. • Add chicken, cook for 1-2 minutes then add 1 tablespoon of soy sauce. • Stir for 1 more minute then add all ingredients except basil and black soy sauce. • Cook for another 3 to 4 minutes until almost done. • Add black soy sauce, then basil. • Let cook for another 4 minutes until chicken is done. • PS quantities can be modified to taste.
CRISPY SESAME CHICKEN Ingredients:
Instructions:
Chicken • Mix all the sauce ingredients together and 1 Pound Chicken Breast (Breast Of Thighs) Cut set aside. Into Small Chunks • Prepare the batter ingredients together until 2 Teaspoons Sesame Oil combined. 1 Tablespoon Minced Garlic • Heat the oil (up to 3 inches) in wok or frying Oil For Frying pan, while oil is heating add the chicken (with sesame oil and garlic) to the batter and Sauce coat well. 1/4 Cup of Soy Sauce (Low Sodium Or • Add the chicken to the wok and fry in Regular) batches until golden brown. 1/4 of Rice Vinegar • Return all chicken to the wok and add the 1/2 of Cup of Brown Sugar sauce to coat – let the sauce get a little 1 Tablespoon Corn Starch thicker. 1/3 Cup of Water • Put on a plate and garnish with some 2 Teaspoons of Sesame Oil sesame seeds! 1/2 Tablespoon of Sesame Seeds Batter ½ Cup Cornstarch ½ Cup Floor 2 Egg Whites ½ Cup Cold Seltzer Water (or Regular Water)
PENNE ALLA VODKA Ingredients: • 1 Tbsp of Tomato Paste • 2 Tbsp of White Sugar • 1 Cup of Onion, Chopped • 3-4 Garlic Cloves, Chopped • Red Pepper Flakes To Taste • Extra Virgin Olive Oil • 28 Ounces 6 In 1 Brand All Purpose Ground Tomatoes ( You Can Use Whatever You Like, Tomato Puree, Whole Tomatoes, Throw In Some Chopped Fresh Tomatoes, Etc.) • 2 Tbsps of Fresh Basil Leaves, Chopped • 2 Tbsps of Fresh Italian Parsley, Chopped • 3 Bay Leaves • Kosher Salt • Freshly Ground Black Pepper • 1/3 Cup of Vodka (Or Up To 1 Cup If You Prefer) • 2/3 Cup of Heavy Cream • 1 Pound of Pasta • 1 Pound of Thawed, Peeled, Uncooked Shrimp (Optional) Instructions: • Using a Dutch oven, or other heavy bottom sauce pot, sauté the onion and garlic in 3 tablespoons olive oil over medium heat until soft and translucent. Do not brown. • Add the tomatoes, tomato paste, and herbs.
• Season with a teaspoon of kosher salt, and a quarter teaspoon of freshly ground black pepper, and red pepper flakes. • Bring to a simmer and cook covered over low heat for at least 1 hour. • Remove the bay leaves, taste, and add additional salt and pepper if necessary. • Puree the sauce, herbs, and vegetables using an immersion blender (be careful not to burn yourself as the liquid is hot). • Add the vodka and sugar and simmer uncovered for about 20 minutes to thicken the sauce and boil off the alcohol. • In a separate pot, cook the pasta in boiling salted water until it is al dente (firm pasta). It is best that you add the cream just before you drain the cooked pasta. • Add the heavy cream to the sauce. • Stir to combine. • Drain the pasta and return it to the cooking pot. • Pour the sauce over the pasta and mix well or let each guest make their own pasta and sauce portions. • Serve immediately with basil and optional freshly grated Parmigiano-Reggiano cheese.
SWEET POTATO CASSEROLE DESSERT Ingredients:
Instructions:
Casserole Base:
• Wash, peel, cut into chunks, boil until tender, and mash 3 cups of sweet potatoes. About 4 good sized potatoes. • Preheat the oven to 350 degrees. • Beat up the eggs. • Add rest of ingredients above in a large bowl with the eggs and mix . • Pour into a 9x13 pan. • Mix together topping ingredients and spoon onto top of the sweet potato mixture in the pan. Optional: Melt 1/4 cup of butter and drizzle over top. • Bake for 20-25 minutes.
4 Sweet Potatoes 1 Cup (White) Sugar 1/2 Cup Melted Butter (Not Margarine) 3 Eggs 1/2 Cup Milk 1 Tsp Vanilla 9 x 13 Pan Topping: 1 Cup Brown Sugar 1/3 Cup Self-Rising Flour 1/2 Cup Melted Butter 1 1/2 To 1 3/4 Cups Broken Pecans
BANANA NUT BREAD Ingredients: • 1/2 Stick of Butter (3/4 of a cup) • 1/3 Cup of Sugar • 2 Eggs • 3 or 4 Very Ripe Mashed bananas (Approximately 1/2 cup) • 1 1/2 Cups of Flour • 1 Tsp of Baking Soda • 1 Tsp of Baking Powder • 1/2 Tsp of Salt • 1/3 Cup of Plain Yogurt (or Sour Cream) • 1 Cup of Chopped Walnuts (or other nuts like Pecans or Almonds)
• Instructions: • Preheat oven to 350 degrees and grease a loaf pan. (Approx . 9” x 5” x 2 3/4” ) • In a bowl, cream the butter and sugar until it is light. • Add eggs one at a time and mix well aftereach is added. • Add the mashed bananas and mix well. In a separate bowl, sift flour, baking soda, baking powder, and salt. • Add the flour mixture to the banana mixture in thirds - mixing well after each and alternating with half of the yogurt. • Mix well and then add the nuts.
• Pour into the loaf pan. • Bake for 1 hour and 15 minutes or until a cake tester comes clean (a toothpick works as well.) • Cool the bread for at least 20 minutes on a wire rack before removing from the pan.
“My people will live in peaceful dwelling places, in secure homes, in undisturbed places of rest.� Isaiah 32:18; NIV