Food Recipe Notebook

INGREDIENTS: 1 pound lean ground beef 1 pound spicy Italian sausage 1 egg ¼ cup chopped parsley ½ cup Italian breadcrumbs 1 pound bucatini noodles, cooked according to package marinara sauce grated Parmesan cheese, for serving HOW TO COOK: 1. In a large bowl, combine ground beef, Italian sausage, egg, parsley and breadcrumbs. 2. With your hands, mix all the ingredients together, making sure that everything is combined well and all ingredients are evenly distributed throughout. 3. Form mixture into meatballs. I used a ¼ cup measuring cup and formed 14 meatballs, rolling them into balls. In a large skillet, over medium heat, place meatballs. Cook, turning occasionally until the meatballs have browned on all sides. 4. Reduce heat to medium low and cover skillet. Let cook 10-15 minutes or until meatballs are cooked throughout. The best way to tell is to cut one in half and make sure the middles are not pink. 5. While meatballs are cooking, pre

INGREDIENTS: Sliders 1 pound ground beef 2 fresh jalapenos, sliced and quartered 6 ounces cheddar cheese, grated salt and pepper, to taste 6-8 small buns, grilled lettuce, chopped to slider size tomato, sliced and cut into slider size Spicy Sriracha Sauce 1 cup sour cream or greek yogurt Juice of 1 lime 2-3 teaspoons sriracha, depending on taste HOW TO PREPARE: Sliders 1. Season the meat with salt and pepper and roll each patty into a ball a little large than a golf ball. 2. With your thumb, create a depression and fill with cheese and slices of jalapeno. 3. Cover with meat, adding more if needed, and flatten into a patty about ½" thick. 4. Repeat with the remaining meat until no more is remaining. 5. Prepare grill and cook burgers until cooked throughout and cheese has begun to melt on the inside (you will probably start to see small pockets of melted cheese or you could test with a meat thermometer to get an exact interior temperature). 6. Once

INGREDIENTS: 1 lb beef (uncut, preferably brisket) 1/4 cup soy sauce 1 tsp ground black pepper 1/4 cup sugar 2 tbsp ginger, minced 2 cloves garlic crushed 1 medium-sized onion, minced 4 cups water 1 piece beef cube 2 pieces star anise 2 tbsp cooking oil 3 tbsp scallions or green onions, finely chopped HOW TO COOK: 1. Pour the water in a pot and bring to a boil. 2. Put-in the beef cube and beef then boil until the meat is tender (about 1 to 2 hours if slow cooked or 20 mins if using a pressure cooker). 3.When the meat is tender, remove from the pot and allow to cool down. Do not throw away the stock used for boiling. 4.Slice the boiled meat in cubes and set aside. 5.Place the oil in a pan then heat-up. Saute the garlic, ginger, and onion. 6.Put-in the sliced meat and saute for about 2 to 3 minutes 7. Add the soy sauce, ground black pepper, sugar, and 1 cup of beef stock (stock used in boiling the meat) then bring to a boil. 8. Put-in the star anise and s

INGREDIENTS: 2 lbs. Brussels sprouts 3 oz. cooked pancetta or cooked bacon 15 leaves Italian parsley 2 tablespoons olive oil Dressing: 1 teaspoon lemon juice 1 teaspoon mustard ½ shallot ¼ cup honey ½ cup salad oil Sea salt HOW TO PREPARE: For the Dressing: 1.Combine all the ingredients into a bowl except the oil. 2. Mix with a whisk or a stick blender. 3. Slowly add the oil while the blender is going. 4. Season with salt to your taste. For the Sprouts: 1. Place a large pot of water on the stove and bring to a boil (make sure that the pot filled with water will have enough room for the Brussels sprouts to float around freely). 2. Add in more sea salt than you think you need, this will help to flavor the Brussels sprouts as well as help to retain the bright green color. 3. Trim the bottom of the Brussels sprouts to remove the hard stem. 4. Cut the Brussels sprouts in half from top to bottom. 5. Place the Br

INGREDIENTS: 2 cups precooked white corn flour, preferably Harina P.A.N. 1 1⁄2 tsp. kosher salt 1 tbsp. canola oil, plus more for frying 8 eggs Hot sauce, for serving (optional) HOW TO COOK: 1. Mix corn flour and salt in a bowl. Stir in 2 1⁄2 cups warm water and 1 tbsp. oil until dough forms; knead until smooth, 2–3 minutes. 2. Divide dough into eight 4-oz. balls. Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 325°. Flatten balls into 5" disks, about 1⁄4" thick. 3. Working in batches, fry, flipping once, until puffed, 3–4 minutes. Transfer to paper towels to drain. 4. Increase oil to 375°. Working with one arepa at a time, slice a 3" incision horizontally without cutting all the way through to make a pocket. 5. Crack 1 egg into pocket; fry until egg is set, 2–3 minutes. 6Drain on paper towels; serve with hot sauce, if you like.

Here's a quick and healthy recipe for Chicken Breasts With Herb Basting Sauce. Happy Cooking! INGREDIENTS: 3 tablespoons olive oil 1 tablespoon minced onion 1 clove crushed garlic 1 teaspoon dried thyme 1/2 teaspoon dried rosemary, crushed 1/4 teaspoon ground sage 1/4 teaspoon dried marjoram 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/8 teaspoon hot pepper sauce 4 bone-in chicken breast halves, with skin 1 1/2 tablespoons chopped fresh parsley HOW TO COOK: 1. Preheat oven to 425 degrees F (220 degrees C). 2. In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce. 3. Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover. 4. Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkl

Here's a quick and healthy recipe on Beef, Green Chili And Tomato Stew. Happy cooking! INGREDIENTS: 1/4 cup vegetable oil 3 pounds beef chuck roast, cut into 3/4 inch cubes 2 onions, chopped 2 cloves garlic, minced 1 (28 ounce) can roma tomatoes, with juice 2 (4 ounce) cans chopped green chile peppers, drained 1 (12 fluid ounce) can or bottle beer 1 cup beef broth 2 teaspoons dried oregano, crushed 1 1/2 teaspoons ground cumin 2 tablespoons Worcestershire sauce salt to taste ground black pepper to taste HOW TO COOK: 1. In a Dutch oven, heat oil over medium heat until hot, but not smoking. Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done. 2. In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute. 3. Return meat to the pot with any juices in the bowl and add the tomatoes with juice, ch

No Bake Peanut Butter Iceberg Pie Recipe & How to Cook Guide INGREDIENTS: 1 cup Peter Pan® Creamy Peanut Butter, divided 1 (9 inch) chocolate or graham cracker crumb crust 2 (0.73 ounce) envelopes Swiss Miss® Milk Chocolate Hot Cocoa Mix 1 tablespoon hot water 2 1/4 cups vanilla ice cream, softened Reddi-wip® Original Dairy Whipped Topping HOW TO COOK: 1. Place 3/4 cup peanut butter in microwave-safe bowl. Microwave on HIGH 30 seconds or until melted. Pour inside of pie crust; immediately tilt pie crust to evenly cover bottom and sides with peanut butter. Place crust in freezer for 15 minutes or until set. 2. Meanwhile, whisk together cocoa mix and water in small bowl until blended; set aside. 3. Microwave remaining 1/4 cup peanut butter on HIGH 20 seconds or until just melted. Quickly fill pie crust with ice cream. Drizzle peanut butter over ice cream followed by cocoa mixture. 4. Freeze pie until firm, about 4 hours. Cut into 8 slices. T