C
with
ooking
bill
Generous amount of beef. Can be cubed or cut
in strips . Amount varies on persons taste.
Nutmeg
butter 2 sticks
1 cup sour cream
pkg egg noodles
all spice seasoning
salt
1 onion lg
In a Large pot boil water for egg noodles 1/2
pkg. Add when water boils. At the same time in a
Large fry pan add 1/2 stick of butter an heat over
medium flame the onion until translucent, add
beef mixed with 3/4 tsp of all spice and cook in
the onion mix, until done (tender not over done
(it does not take long)).
Add remaining butter stir until melted. Remove
from heat add sour cream and start with 3/4 tbl
nutmeg to taste mix well add pinch of salt
Mixture (gravy) should have a beefy/nutty taste,
sweet and smooth not * harsh ( *able to taste
one ingredient over another). One or more
ingreadient/s can be added to taste. Spoon
over bed of the egg noodles and mix well.
in strips . Amount varies on persons taste.
Nutmeg
butter 2 sticks
1 cup sour cream
pkg egg noodles
all spice seasoning
salt
1 onion lg
In a Large pot boil water for egg noodles 1/2
pkg. Add when water boils. At the same time in a
Large fry pan add 1/2 stick of butter an heat over
medium flame the onion until translucent, add
beef mixed with 3/4 tsp of all spice and cook in
the onion mix, until done (tender not over done
(it does not take long)).
Add remaining butter stir until melted. Remove
from heat add sour cream and start with 3/4 tbl
nutmeg to taste mix well add pinch of salt
Mixture (gravy) should have a beefy/nutty taste,
sweet and smooth not * harsh ( *able to taste
one ingredient over another). One or more
ingreadient/s can be added to taste. Spoon
over bed of the egg noodles and mix well.
| BEEF STROGONOFF |
CHICKEN CURRY
serving for 2-3 people
Ingredients are gonna vary use them as a starting
point, it will highly depend on the number of people
you will feed.
1 onion
3-4 cloves of garlic
3-4 finger widths of ginger root
4 each of chicken wings n drumsticks
rice
curry powder
coconut milk
olive oil
Peel the ginger root and slice into manageable
sliver like strips place in a large pot in, 2-3 tbl of
olive oil and cook till tender, add onions and garlic
and do the same till translucent. Add chicken and
lightly brown (stir constant) add generous amounts
of curry over the chicken (depending on your tastes)
cover and stir more 3-4 min. After that add the entire
can of coconut milk , stir occasionally and simmer
until chicken is cooked and tender.
Remove from heat serve over bed of cooked rice.
serving for 2-3 people
Ingredients are gonna vary use them as a starting
point, it will highly depend on the number of people
you will feed.
1 onion
3-4 cloves of garlic
3-4 finger widths of ginger root
4 each of chicken wings n drumsticks
rice
curry powder
coconut milk
olive oil
Peel the ginger root and slice into manageable
sliver like strips place in a large pot in, 2-3 tbl of
olive oil and cook till tender, add onions and garlic
and do the same till translucent. Add chicken and
lightly brown (stir constant) add generous amounts
of curry over the chicken (depending on your tastes)
cover and stir more 3-4 min. After that add the entire
can of coconut milk , stir occasionally and simmer
until chicken is cooked and tender.
Remove from heat serve over bed of cooked rice.
When preparing ribs to be barbecued try boiling them in 1 bottle of beer
added to the water first . Hotdogs the same way. My guess is that the hopps
gives them a more beefier taste.
Mix 1 package of Lipton or similar brand Onion Soup mix 1 egg and some
bread crumbs to your next hamburgers. Mix well before grilling.
People get frustrated with Eggplant and Lazanna falling apart after it comes
out of the oven. For heavens sake let it rest atop the stove first before you
serve it.
added to the water first . Hotdogs the same way. My guess is that the hopps
gives them a more beefier taste.
Mix 1 package of Lipton or similar brand Onion Soup mix 1 egg and some
bread crumbs to your next hamburgers. Mix well before grilling.
People get frustrated with Eggplant and Lazanna falling apart after it comes
out of the oven. For heavens sake let it rest atop the stove first before you
serve it.
1-pkg of fresh spinach
1- box FETTUCCINE
1- Pt heavy cream
Garlic powder
1-can Parmesan cheese
n a large cooking pot boil the contents of the spinach add the box, total of
FETTUCCINE to amount of people you expect to feed Boil until done
and drain Add garlic powder to taste and entire can of Parmesan Cheese
and then add the heavy cream slowly while mixing well. The Alfredo sauce
should coat the pasta firmly in a silky mixture not thin and watery if it does
you have added too much cream and must firm it up by adding more cheese
1- box FETTUCCINE
1- Pt heavy cream
Garlic powder
1-can Parmesan cheese
n a large cooking pot boil the contents of the spinach add the box, total of
FETTUCCINE to amount of people you expect to feed Boil until done
and drain Add garlic powder to taste and entire can of Parmesan Cheese
and then add the heavy cream slowly while mixing well. The Alfredo sauce
should coat the pasta firmly in a silky mixture not thin and watery if it does
you have added too much cream and must firm it up by adding more cheese
| FETTUCCINE SPINACH ALFREDO |
In a seasoned fry pan (I use cast iron) place the steaks and fry un disturbed (depending on thickness n size) 8-12 minutes each side heat oven in mean
time to 450 degrees. When done frying place in oven and turn down to 350 bake till done about 8 min anything u put on top of your steak should be
cooked separately.
time to 450 degrees. When done frying place in oven and turn down to 350 bake till done about 8 min anything u put on top of your steak should be
cooked separately.
Yummy Steak
2 Graham cracker crust pie
shells, 1 can Comstock pie filling
(your choice), 1 package of Philly
cream-cheese regular not
non-fatting, 1 package of
coolwhip, sugar, vanilla extract.
Soften the package of Cream
cheese (as long as it takes at
room temp.) Add to cool whip
along with: 1 cup sugar, 1 tsp
of vanilla extract. Blend by
hand extremely well, Fill each
shell with mixture. Cover and
chill overnight to firm up. Top
the following day with the
Comstock filling. Serve asap
or you can freeze these pies
for future use. (just let thaw
naturally)
shells, 1 can Comstock pie filling
(your choice), 1 package of Philly
cream-cheese regular not
non-fatting, 1 package of
coolwhip, sugar, vanilla extract.
Soften the package of Cream
cheese (as long as it takes at
room temp.) Add to cool whip
along with: 1 cup sugar, 1 tsp
of vanilla extract. Blend by
hand extremely well, Fill each
shell with mixture. Cover and
chill overnight to firm up. Top
the following day with the
Comstock filling. Serve asap
or you can freeze these pies
for future use. (just let thaw
naturally)
NO-BAKE CHEESE CAKE
4 thin cut chicken breasts
1 stick butter
olive oil
bottle of ranch dressing
3 lemons
1 can of Italian bread crumbs
1 box thin cut spaghetti
1 egg
1 can Parmesan cheese
In a fry pan heat 3 tbl olive oil over med heat. In
the meantime add egg to 1/2 cup ranch dressing
and mix well. In another bowl or plate add bread
crumbs. Bread chicken in ranch mixture wrapped
in bread crumbs. Fry until light golden brown. pat
dry on paper towel when done. Add to shallow
baking pan about 2 inches in hight a 1/2 stick of
butter cut into small pats . Add remaining butter
pats atop the chicken and douse well the
chicken with the juice of three lemons. Bake
uncovered until done, serve chicken over bed of
spaghetti and pour mixture of:
lemon/butter/chicken juice over top. Sprinkle
some Parmesan cheese atop and serve.
1 stick butter
olive oil
bottle of ranch dressing
3 lemons
1 can of Italian bread crumbs
1 box thin cut spaghetti
1 egg
1 can Parmesan cheese
In a fry pan heat 3 tbl olive oil over med heat. In
the meantime add egg to 1/2 cup ranch dressing
and mix well. In another bowl or plate add bread
crumbs. Bread chicken in ranch mixture wrapped
in bread crumbs. Fry until light golden brown. pat
dry on paper towel when done. Add to shallow
baking pan about 2 inches in hight a 1/2 stick of
butter cut into small pats . Add remaining butter
pats atop the chicken and douse well the
chicken with the juice of three lemons. Bake
uncovered until done, serve chicken over bed of
spaghetti and pour mixture of:
lemon/butter/chicken juice over top. Sprinkle
some Parmesan cheese atop and serve.
Package of prepared graham cracker tarts
, package of custard, appropriate glaze
and (strawberry/raspberry) fresh fruit
Cook custard to directions on package fill
each tart cup to 3/4 the way to the top, let
cool and firm up , When cool add fresh fruit
and top with glaze . Whipped cream is an
option for topping.
PEACH HALVES WITH NUTS
Package of plain aluminum or graham
cracker tarts, can of peach halves chopped
nuts (your favorite) package of custard,
favorite syrup IE maple, raspberry, Carmel.
Cook custard and when cool added to peach
halves placed face up in the tart cups of
your choice, sprinkle with crushed nuts to
taste (at this point decide if you wish them to
be heated) finish with a drizzle of your
favorite syrup.
Top again if you wish with dollop of ice
cream or whipped cream.
, package of custard, appropriate glaze
and (strawberry/raspberry) fresh fruit
Cook custard to directions on package fill
each tart cup to 3/4 the way to the top, let
cool and firm up , When cool add fresh fruit
and top with glaze . Whipped cream is an
option for topping.
PEACH HALVES WITH NUTS
Package of plain aluminum or graham
cracker tarts, can of peach halves chopped
nuts (your favorite) package of custard,
favorite syrup IE maple, raspberry, Carmel.
Cook custard and when cool added to peach
halves placed face up in the tart cups of
your choice, sprinkle with crushed nuts to
taste (at this point decide if you wish them to
be heated) finish with a drizzle of your
favorite syrup.
Top again if you wish with dollop of ice
cream or whipped cream.
CHICKEN FRANCHISE
FRUIT CUSTARD TARTS
THIS AND THAT
CHICKEN SOUP W/GINGER
1Whole med onion diced, several fingers of ginger sliced ,Saffron, Whole chicken cut up, 1/4 clove garlic diced. And pre cooked rice about 1 bowl full.
To a large soup pot lightly apply some olive oil 1Tbl add garlic n ginger until translucent then add onions to same. Next add chicken pieces n Saffron
cover with water And add cooked rice heal stirring until chicken is done
To a large soup pot lightly apply some olive oil 1Tbl add garlic n ginger until translucent then add onions to same. Next add chicken pieces n Saffron
cover with water And add cooked rice heal stirring until chicken is done
Chicken in Mayo
Sliced mushrooms of choice
2tbl soy sauce
1cup mayo
1/2 cup mustard of choice
sliced chicken breast
Arrange chicken in a covered baking pan add mushrooms to top. Mix all of the rest of
ingredients , add to cover chicken, Cover and bake at 350 degrees till cooked
through usually over an hour. Times vary depending on ovens..
Sliced mushrooms of choice
2tbl soy sauce
1cup mayo
1/2 cup mustard of choice
sliced chicken breast
Arrange chicken in a covered baking pan add mushrooms to top. Mix all of the rest of
ingredients , add to cover chicken, Cover and bake at 350 degrees till cooked
through usually over an hour. Times vary depending on ovens..
skinless, boneless chicken breast halves
¾ cup honey
½ cup prepared mustard
lemon pepper to taste
4 slices bacon, cut in half
1 cup shredded mozzarella cheese
Directions:
1. Preheat oven to 375 degrees
2. Place the chicken breast halves in a baking dish, and drizzle
evenly with honey and mustard. Sprinkle with lemon pepper.
3. Bake chicken 25 minutes in the preheated oven. Top each
breast half with 2 bacon slice halves, and sprinkle evenly with
cheese. Continue baking 10 minutes or until chicken juices run
clear, bacon is crisp, and cheese is bubbly
¾ cup honey
½ cup prepared mustard
lemon pepper to taste
4 slices bacon, cut in half
1 cup shredded mozzarella cheese
Directions:
1. Preheat oven to 375 degrees
2. Place the chicken breast halves in a baking dish, and drizzle
evenly with honey and mustard. Sprinkle with lemon pepper.
3. Bake chicken 25 minutes in the preheated oven. Top each
breast half with 2 bacon slice halves, and sprinkle evenly with
cheese. Continue baking 10 minutes or until chicken juices run
clear, bacon is crisp, and cheese is bubbly
Honey Mustard Chicken
Shrimp with walnuts in mayo sauce
1 lb of large or medium shrimp, and peeled
1/2 cup walnuts
5 cups water
1 cup sugar
2 cups oil
1/2 cup cornstarch
1/2 cup egg whites
2 tbs honey
3 tbs mayonnaise
1 tbs fresh lemon juice
1/2 tbs condensed milk
1/2 cup oil
1 lb of large or medium shrimp, and peeled
1/2 cup walnuts
5 cups water
1 cup sugar
2 cups oil
1/2 cup cornstarch
1/2 cup egg whites
2 tbs honey
3 tbs mayonnaise
1 tbs fresh lemon juice
1/2 tbs condensed milk
1/2 cup oil
Clean walnuts, then boil in 5 cups of boiling water with sugar till
dissolved. Heat 2 cups oil until almost boil then deep fry walnuts
until brown, no longer golden. Put walnuts to cookie sheet, let
cool.
Mix cornstarch and egg whites together to form a thick, sticky
feel and mix well with Shrimp. Set aside. Mix honey,
mayonnaise, lemon juice, and condensed milk in a bowl until
smooth.
Heat oil until boiling, then deep fry the Shrimp until golden
brown. Drain, then put in the honey mayonnaise mixture. Mix it
all together, sprinkle with walnuts, and arrange on platter
dissolved. Heat 2 cups oil until almost boil then deep fry walnuts
until brown, no longer golden. Put walnuts to cookie sheet, let
cool.
Mix cornstarch and egg whites together to form a thick, sticky
feel and mix well with Shrimp. Set aside. Mix honey,
mayonnaise, lemon juice, and condensed milk in a bowl until
smooth.
Heat oil until boiling, then deep fry the Shrimp until golden
brown. Drain, then put in the honey mayonnaise mixture. Mix it
all together, sprinkle with walnuts, and arrange on platter
| More to come |
Baked Salmon
*2 cloves garlic, minced
* 6 tablespoons light olive oil
* 1 teaspoon dried basil
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1 tablespoon lemon juice
* 1 tablespoon fresh parsley, chopped
* 2 (6 ounce) fillets salmon
DIRECTIONS
1. In a medium glass bowl, prepare marinade by mixing garlic,
light olive oil, basil, salt, pepper, lemon juice and parsley. Place
salmon fillets in a medium glass baking dish, and cover with the
marinade. Marinate in the refrigerator about 1 hour, turning
occasionally.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Place fillets in aluminum foil, cover with marinade, and seal.
Place sealed salmon in the glass dish, and bake 35 to 45 minutes,
until easily flaked with a fork.
*2 cloves garlic, minced
* 6 tablespoons light olive oil
* 1 teaspoon dried basil
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1 tablespoon lemon juice
* 1 tablespoon fresh parsley, chopped
* 2 (6 ounce) fillets salmon
DIRECTIONS
1. In a medium glass bowl, prepare marinade by mixing garlic,
light olive oil, basil, salt, pepper, lemon juice and parsley. Place
salmon fillets in a medium glass baking dish, and cover with the
marinade. Marinate in the refrigerator about 1 hour, turning
occasionally.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Place fillets in aluminum foil, cover with marinade, and seal.
Place sealed salmon in the glass dish, and bake 35 to 45 minutes,
until easily flaked with a fork.
Palisades Park French Fries
Peel and crinkle cut peeled potatoes
Place in Gallon of water and malt vinegar to soak overnight
Fry in corn oil at medium temp 2 min
Remove and drain
Remove to fresh corn oil heat at high temp cook 1min 10seconds
Sprinkle with salt and malt vinegar
Peel and crinkle cut peeled potatoes
Place in Gallon of water and malt vinegar to soak overnight
Fry in corn oil at medium temp 2 min
Remove and drain
Remove to fresh corn oil heat at high temp cook 1min 10seconds
Sprinkle with salt and malt vinegar
Baked Onion Soup
6 tbsp butter
2 large spanish onions, thinly sliced
1 cup dry white wine
1 quart chicken stock
1 bouquet garni (1tsp thyme, 3 parsley springs and 1 bay leaf tied in cheesecloth)
Salt
Pepper
12 croutons (toast 12 thinly cut slices of french stick)
3/4 cup grated emmenthal cheese
3/4 cup grated parmesan cheese
1. In a large saucepan or dutch oven, heat butter over moderate heat until foaming.
Add onions and cook until onions begin to turn golden
2. Add white wine, raise heat and reduce liquid by half. Add chicken stock, bouquet
garni and some salt and pepper to taste. Bring mixture to a boil, lower heat and simmer
for 15min. Remove bouquet garni
3. Preheat broiler to highest broiler setting. Pour soup into six oven proof soup bowls.
Place 2 croutons on top of each bowl, then add a layer of both cheeses. Place under
broiler just until cheese turns golden brown.
6 tbsp butter
2 large spanish onions, thinly sliced
1 cup dry white wine
1 quart chicken stock
1 bouquet garni (1tsp thyme, 3 parsley springs and 1 bay leaf tied in cheesecloth)
Salt
Pepper
12 croutons (toast 12 thinly cut slices of french stick)
3/4 cup grated emmenthal cheese
3/4 cup grated parmesan cheese
1. In a large saucepan or dutch oven, heat butter over moderate heat until foaming.
Add onions and cook until onions begin to turn golden
2. Add white wine, raise heat and reduce liquid by half. Add chicken stock, bouquet
garni and some salt and pepper to taste. Bring mixture to a boil, lower heat and simmer
for 15min. Remove bouquet garni
3. Preheat broiler to highest broiler setting. Pour soup into six oven proof soup bowls.
Place 2 croutons on top of each bowl, then add a layer of both cheeses. Place under
broiler just until cheese turns golden brown.
Take your steaks wash well and pat completely
dry
season with onion salt and garlic powder. Rub
in well.
dry
season with onion salt and garlic powder. Rub
in well.