Food Recipe Notebook

INGREDIENTS: Meatballs 1lb ground chicken breast 1lb ground chicken (it’s 50% less fat) ⅔ cup panko breadcrumbs 2 Tablespoon sesame oil 1 teaspoon Chinese 5 spice ½ cup thin sliced green onions 1 Tablespoon minced garlic 2 large eggs, beaten ¾ teaspoon salt Saucupe ½ cup hoisin sauce ¼ cup rice vinegar 1 Tablespoon garlic, minced 1 teaspoon red pepper flakes 1 teaspoon ground ginger 2 Tablespoon soy sauce 1 Tablespoon brown sugar ¼ cup chicken broth 1-2 teaspoon sriracha sauce 1 Tablespoon tomato paste 1-2 Tablespoons cornstarch (To thicken the sauce) HOW TO COOK: 1. Preheat the oven to 400 degrees. Lightly spray a baking sheet with nonstick cooking spray. 2. Place all of the meatball ingredients in a large bowl and mix until well combined. Refrigerate for about 10 minutes to firm up the mixture. 3. Wet your hands slightly and roll the meatballs into 1 ½ -2 inch smooth balls. Continue to wet your hands in between,

INGREDIENTS: 1 medium bok choy, diced, whites and greens separated ½ diced yellow onion ½ red bell pepper, sliced ½ cup sliced carrots ¾ cup string beans ¾ cup broccoli, chopped 12 ounces boneless skinless chicken breasts, cubed 1 cup kale, chopped 2 teaspoons garlic, mined 1 teaspoon red pepper flakes ¼ cup basil, shredded peanut oil, for stir frying ½ cup toasted almond slices Sauce 1: 2 Tablespoons fish sauce 2 teaspoons sugar 2 Tablespoons Soy Sauce (consider using low-sodium)  Sauce 2: 2 Tablespoons oyster sauce 4 Tablespoons water 1 teaspoon chili paste  Sauce 3: 1 teaspoon cornstarch 2 Tablespoons water Thai Basil Chicken Stir Fry Recipe HOW TO COOK: 1. Heat the oil in a large pan or wok over medium heat. Add the onions, peppers, carrots, broccoli, string beans, and white part of boy choy until tender. Add the kale and reduce heat to low.  2. In another pan, cook the chicken, garlic, and red pepper flak

INGREDIENTS: 8 ounces light cream cheese, softened 3 oz. fancy crab meat, drained and crumbled 2 green onions, finely chopped 1 heaping teaspoons minced garlic 2 teaspoons Worcestershire sauce ½ teaspoon soy sauce 1 (12 oz.) package Wonton wrappers - Found in the produce section with the refrigerated items HOW TO COOK: 1. Place wonton wrappers aside and combine all other ingredients in a medium bowl. 2. Place 1 teaspoon filling in center of each wonton skin. 3. Moisten the edges of the wonton with a little bit of water. Fold in a triangle and press to seal- removing air from the inside. 4. Take the left and right unsealed sides and pull them up, attaching them to the existing seal on the top. Then press along the edges to close any areas where the filling could be exposed to air (You can really fold a number of different ways as long as the seals are firm) Repeat, setting aside on a plate. 5. Place carefully into preheated deep fryer, cookin

INGREDIENTS 1 (4-pound) slab Smithfield® Extra Tender St. Louis Style Ribs For the rub: 2 tablespoons garlic powder 2 teaspoons ground ginger 2 teaspoons onion powder 1 teaspoon kosher salt 1 teaspoon fresh ground black pepper For the honey soy sauce: ½ cup soy sauce ⅓ cup honey 1 tablespoon fresh minced garlic ½ teaspoon ground ginger Pinch of cayenne pepper Garnishes: Optional sliced green onions and sesame seeds. HOW TO COOK: 1. Prepare the rub by stirring rub ingredients together in a small bowl. Set aside. 2. Rinse ribs and pat dry. Remove the membrane from the back of the slab by slicing into it with a butter knife and pulling to remove (hint: using a paper towel to grab onto the membrane will keep it from slipping your grip). 3. Cut slab into 6-7 rib sections and rub generously with rub. Place on a baking sheet and cover tightly with plastic wrap.  4. Refrigerate for 1 hour. 5. Prepare honey soy sauce by whisking sau

INGREDIENTS : 1 tablespoon canola oil  3 pounds chuck roast, cut into 1 inch cubes  1 cup brown sugar  ½ cup lite soy sauce  1 tablespoon sesame oil  4 cloves garlic, minced  1 tablespoon minced ginger  ¼ teaspoon crushed red peppers  2 tablespoons corn starch mixed with 2 tablespoons water  diced green onions, for garnish (optional)  sesame seeds, for garnish (optional) HOW TO COOK: 1. In a cast aluminum slow cooker insert (or another skillet if your slow cooker has a ceramic insert) add the tablespoon of canola oil and brown the beef on high heat.  2. Make sure the pan is hot, you don't need to worry how done the meat is, you're just going for color.  3. Add the beef, brown sugar, lite soy sauce, sesame oil, garlic, ginger and crushed red peppers to the slow cooker.  4. Cook on low for 6-7 hours or on high for 3-4 hours.  5. Add in the cornstarch slurry and cook and additional 20-30 minutes while you cook your rice and vege

INGREDIENTS: 1 cup all-purpose flour 1/2 cup dark chocolate cocoa powder (or unsweetened Dutch-process cocoa powder ) 1/2 tsp. baking soda 1/2 tsp. salt 4 ounces coarsely chopped dark chocolate 1 cup dark chocolate chips 1 cup peanut butter chocolate chips 1 stick (1/2 cup) unsalted butter 1 1/2 cups sugar 2 large eggs 1 tsp. pure vanilla extract sea salt for sprinkling HOW TO COOK: 1. Preheat oven to 325 degrees. 2. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in a small heatproof bowl in a double-boiler or in the microwave, stirring frequently. 3. Once melted, transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate and peanut butter chips. 4. Round batter into heaping tablespoon-fulls, and place 2

INGREDIENTS: 2 cups dry macaroni 2 cups gruyere cheese (finely grated) 2 cups white cheddar (finely grated) 2 cups milk ½ cup heavy cream 1 tbsp sodium citrate ½ tsp black pepper ½ tsp nutmeg 1 tsp salt ½ tsp paprika 1 tsp mustard 4 tbsp butter 1 bag pearl onions ½ cup panko bread crumbs ½ cup asiago cheese HOW TO COOK: PASTA 1. Boil macaroni in pot (al dente) filled with (I boiled the wine and water then added the garlic, rosemary, and salt… as a warning, this will make it bubble over very quickly lol) Water Sauvignon Blanc (1 bottle) Garlic (1 tbsp) Rosemary (1 tbsp) Salt (2 tbsp) Pearl onions (1 bag) CHEESE SAUCE 1. Combine milk (2 cups), heavy cream (½ cup), and sodium citrate (2 tsp) in pot, whisk to dissolve, bring to simmer 2. Add grated white cheddar (2 cups) and grated gruyere (2 cups) to simmering mixture gradually, blending each time until melted and completely smooth 3. Add butter (2 tbsp), nutmeg (½ tsp), salt (1 tsp), black pepper (

INGREDIENTS: 500 gr (17 oz) ground chicken (preferably from thighs). 1 large onion. 1 small bunch of flat-leaf parsley. A small bunch of fresh thyme. 1 egg. 2 slices of bread. 150 gr (5 oz) Feta cheese crumbled. 2-3 ripe tomatoes. 1 tablespoon extra-virgin olive oil. 1 tablespoon dried oregano. 1 teaspoon of ground pepper. 1 teaspoon of salt. HOW TO COOK : 1. Add the onion, parsley, thyme and olive oil in a blender and chop them coarsely. You don’t need a paste so chop them for 2-3 seconds (depending on your blender). 2. Add the chicken, mix from the blender, egg and oregano into a large bowl. Soak the bread slices in water, squeeze them and add them to the bowl. Season with salt and pepper. Use disposable vinyl gloves (chicken is quite sticky) and knead the mix for a few minutes. Let it rest for 15-30 minutes. 3. Preheat the oven at 180 degrees Celsius (360 F). 4. Use the gloves again and get some of the mixture at the size of a golf

INGREDIENTS: 1 1⁄2 lbs torn/shredded leftover turkey meat 8 cups turkey broth or 8 cups chicken broth 1 cup water 1 1⁄2 cups canola oil 1 1⁄2 cups flour 2 cups chopped yellow onions 1 cup chopped green bell pepper 1 cup chopped celery 1⁄2 lb smoked sausage, finely chopped (I use food processor) 1 lb smoked sausage, sliced 1/4 inch thick 1 tablespoon salt 1 teaspoon cayenne pepper (or a little more if you like) 2 tablespoons chopped green onions (green part only) 2 tablespoons chopped fresh parsley leaves HOW TO COOK: 1. Make the roux. 2. In a large Dutch oven, over medium heat, combine the oil and flour. 3. Cook, stirring constantly until dark brown (chocolate colored) for 20-30 minutes. 4. Add all the chopped veggies to the roux, along with the chopped sausage. 5. Cook, stirring occasionally, until the veggies are very soft, about 10 minutes. 6. Add the salt and cayenne pepper. 7. Add the broth and water, combining wel

INGREDIENTS: 2 cups (500 mL) bread flour (approx.) 1 pkg (8 g) quick-rise (instant yeast) yeast 1 tsp (5 mL) sea salt 1 tsp (5 mL) granulated sugar 1 cup (250 mL) warm water (120 to 130°F/50 to 55°C) 3 tbsp (45 mL) olive oil, divided 1 cup (250 mL) sliced Brie 1 large peach, cut into wedges 3/4 cup (175 mL) shredded Mozzarella Arugula leaves Sea salt and cracked black pepper Pesto: 1 1/4 cup (300 mL) packed fresh basil leaves 1 1/4 cup (300 ) packed stemmed arugula 1/3 cup (75 mL) olive oil 1/4 cup (60 mL) grated Parmesan cheese 2 tbsp (30 mL) toasted pine nuts, almonds or cashews 1/4 tsp (1 mL) sea salt 1/4 tsp (1 mL) cracked black pepper 1/2 tsp (2 mL) grated lemon zest PREPARATION: 1. In a large bowl combine flour, undissolved yeast, salt and sugar. 2. Stir in water and 2 tbsp (30 mL) of oil; mix until well combined. If necessary, add more flour to make a soft dough. 3. Turn out onto a lightly floured surface and k

INGREDIENTS: • 1 kg Chuck Steak cut into strips • 1/2 cup Cornflour • Vegetable Oil for deep frying • White Long Grain Rice to serve Mongolian Sauce • 2 tbsp Vegetable Oil • 1 tbsp Ground Ginger • 1 tbsp Garlic minced • 1/2 cup Soy Sauce • 1/2 cup Rice Wine Vinegar • 1/2 cup water • 1 tsp Hoisin Sauce • 1/2 cup Brown Sugar • 1 tsp Cornflour mix with 3 tbsp water • 1 tsp Chilli Flakes • 1/2 cup Spring Onions sliced about 1cm in length HOW TO COOK: 1. In a large bowl add 1/2 cup cornflour. 2. Add beef strips and toss to cover completely with cornflour. 3. Heat vegetable oil in a wok on medium heat. 4. In batches deep fry beef in the oil for 4-5 minutes until browned. Set aside. Once complete remove oil from wok. 5. Add 2 tbsp vegetable oil to wok and heat on high heat. 6. Add garlic and ginger and cook while stirring for 30 seconds. 7. Add soy sauce, rice wine vinegar, water and hoisin sauce. Stir through and brin

INGREDIENTS: 4 chicken thighs 1 teaspoon (6g) salt 1 teaspoon (3g) pepper 3 strips of bacon, chopped 3 cloves garlic, minced 1 tablespoon (28g) flour ½ cup (4oz) pale ale ¾ cup (180mL) heavy cream ½ cup (53g) shaved parmesan 6-8 large basil leaves, ribboned HOW TO COOK: 1. Sprinkle the chicken on all sides with salt and pepper. Place skin side down in a cold cast iron skillet. Place over medium high heat until the skin has browned, turn over and cook until chicken is cooked through. Remove from skillet. 2. Add the bacon to skillet, cooking until crispy. Remove with a slotted spoon. 3. Pour out most of the fat in the pan, leaving about 1 tablespoon still in it. 4. Stir in the garlic until fragrant, about 30 seconds, sprinkle with flour stirring until the flour has been cooked, about 1 minute. Pour in the beer, scraping to deglaze the pan. Add the cream and reduce heat to medium. 5. A hand full at a time stir in the cheese until well com

INGREDIENTS: 2 lbs party wings 1 tbs baking powder ½ tsp salt ¼ cup IPA beer 4 tbs melted butter ¼ cup Sriracha 1 tbs honey 1 tbs cornstarch HOW TO COOK: 1. Preheat oven to 250. 2. Add the wings to a large bowl. Sprinkle with baking powder and salt, toss to coat. 3. Place a wire rack over a baking sheet, brush with oil or spray with cooking spray. 4. Place the wings on the wire rack. 5. Bake in the lower section of the oven for 30 minutes. Move to the upper 1/3 of the oven, increase oven temperature to 425. Bake for 35-45 minutes or until golden brown. 6. In a large bowl stir together the beer, melted butter, sriracha, honey and cornstarch. 7. Toss the wings in the sauce, serve warm. Source: The Beer Ones

INGREDIENTS: For The Steak: 1 tbs unsalted butter 4, 6 oz Steaks Salt and pepper for seasoning For the Mushroom Sauce: 3 tbs butter 1/4 cup shallots, chopped 4 cloves of garlic, minced 4 cups Crimini mushrooms, sliced 2 tbs olive oil (if necessary) 12 ounces Stout Beer 1/2 tsp salt 1 tsp sugar 1 tbs balsamic vinegar HOW TO COOK: 1. Preheat oven to 350. 2. In a pan over medium heat, melt 3 tbs butter. Add the shallots and cook until transparent, about 3 minutes. Add the garlic and stir. Add the mushrooms and cook until the mushrooms are soft and dark brown, about 5 minutes. Add the olive oil if the pan starts to get dry. If you add the beer before the mushrooms are cooked through, they will absorb too much of the beer flavor. 3. Reduce heat to medium and add the beer and allow to cook until reduce by more than half, about 10 minutes. Stir occasionally. You can cook the steaks while the sauce is reducing (see below). 4. Once th

INGREDIENTS: 1kg pork liempo (belly), cut into cubes 3/4cup peanuts, skinned and toasted (in lieu of salted black beans) 6 cloves garlic, crushed 1/2 cup vinegar 1/4 cup soy sauce 2 tbsp. brown sugar 3 pcs. bay leaf 1 tsp. peppercorns, crushed salt HOW TO COOK: 1. In a pot, put the liempo and water (just enough to cover the liempo). Bring to a boil. 2. Once boiling, remove the scum and lower the heat. 3. Add the garlic, vinegar, soy sauce, brown sugar, bay leaf and peppercorns. 4. Simmer it until the pork is tender.  5. When the cooking liquid has evaporated, leaving just about less than a cup, stir once in a while to avoid burning the bottom. Wait until the pork renders its own fat then skim it off again. 6. Add the peanuts and then season according to your preference. Source:The (Mis)Adventures Of Superboink

INGREDIENTS: 2-3pcs of sayote, cut into cubes or small wedges 1 large carrot, cubed 1/4kg ground pork **you can use shrimps also if you want to =) 1pc onion, minced 4 cloves garlic, minced 2pcs tomatoes, minced 1 small pack of seasoning granules *optional 2T fish sauce salt and ground black pepper, to taste 2cups water oil or butter, for sauteeing HOW TO COOK: 1. Saute the onion, garlic and tomatoes. 2. Add the pork. Skim off the excess oil if possible. 3. Add the sayote and carrots, stir-frying for about 2-3minutes. 4. Sprinkle the seasoning granules, if using.  5. Pour the water and simmer until the vegetables are crisp but tender. 6. Season with salt, ground black pepper and fish sauce. Source: The (Mis)Adventures Of Superboink

INGREDIENTS: 1 tablespoon olive oil Coupons 2 cloves garlic, minced 5 oz baby spinach 1 tablespoons white whole wheat flour 3/4 tsp onion powder 1/4 tsp nutmeg 1/8 tsp black pepper Pinch salt Pinch red pepper flakes 2 1/2 cups low sodium chicken broth (or 2 1/2 cups water plus 2.5 tsp Better than Bouillon) 1 cup unsweetened almond milk 4 small yellow potatoes 1/4 cup feta cheese 1 head broccoli, chopped into pieces 1 1/2 cup sharp cheddar cheese HOW TO MAKE: 1. Pour olive oil in large soup pot over medium heat. Once warmed, add in garlic and stir for 30 seconds. 2. Add spinach, flour, and seasonings to pot. Stir another 30 seconds. 3. Pour in broth, milk, and diced potatoes. Bring to a boil then reduce heat to medium-low, cover, and simmer for 10-15 minutes until potatoes are soft. 4. Next add in feta cheese and broccoli. Stir to combine then continue to cook (uncovered) for another 5-10 minutes, or until broccoli is soft. Taste and adjust seasonings to tas

INGREDIENTS: 500g pork (kasim or liempo, cut into cubes) 1cup bagoong alamang (shrimp paste) 6cloves garlic, minced 1 medium onion, minced 3pcs tomatoes, diced 2pcs ladyfinger peppers (siling pansigang, cut into rings) 1/2cup vinegar (sukang puti) 4T sugar 1/2cup water (you may adjust accdg. to your preference) HOW TO COOK: 1. In a pot, put water enough to cover the pork. 2. Boil (then simmer) until the pork is tender. 3. Add water as needed. 4. Once the pork is tender and the water has evaporated, fry the pork on its own oil. 5. When slightly browned, move to one side of the pan then saute the garlic, onion and tomatoes. 6. Add the peppers then pour the vinegar and water. 7. Simmer for about 5 minutes then add the sugar and mix well. 8.Simmer for another 10 minutes then it's good to go. =) Source : The (Mis)Adventures Of Superboink

INGREDIENTS: 2 to 3 tablespoons cooking oil 1 medium onion, peeled and thinly sliced 1 tablespoon minced garlic 200 grams Pork kasim, cubed 200 grams chicken liver, cubed (optional) 1 dozen Quail eggs, boiled and shelled 2 cups of water 1 medium Carrot, sliced diagonally 1 medium Chayote, sliced diagonally 12 pieces Young corn, sliced diagonally 1 Cauliflower, cut the florets only 1 Brocolli, cut the florets only 1 medium Pechay Baguio, sliced 2 stalks of Celery, sliced diagonally 100 grams Snow peas 100 grams Green or Red Bell pepper, cubed Sauce: 1 teaspoon soy sauce 1 tablespoon oyster sauce 1 teaspoon sesame seed oil (optional) 1 teaspoon cornstarch, dissolved on 2 tablespoons water Salt and pepper to taste HOW TO COOK: 1. Saute the garlic and onion. 2. Add the pork and saute for 1 minute or until the redness of pork is gone. 3. Add the chicken liver and quail eggs. Let it cook for a minute or two. 4. Pour i

INGREDIENTS: 1 kilo Beef brisket with bones and meat, cut in serving size 1 medium size Onions, quartered 2 medium size Tomatoes, quartered 6 pieces fresh ripe Guavas, peeled and cut in half (remove the seeds) 1 small sachet tamarind base soup (I use Maggi Sinigang Mix) 1 cup of Sitaw (String Beans), cut in 2" long 3 pieces medium size Gabi (Taro), pealed cut in half 1 bunch Kangkong (Water Spinach), get only the leaves 6 pieces Okra (Lady Finger) 2 pieces Siling haba (Green Finger Pepper) 3 tbsp fish sauce 2 tbsp rock salt 1.5 liter of water HOW TO COOK: 1. In a large pot, boil water under high heat and add the beef chunks. 2. Remove the scum that arises on top. Add the salt and stir. Continue to boil and remove the scum as it develops. 3. When there are no more scum left, add the guavas and lower the heat to medium. Cook until the beef is tender. 4. Afterwards, add the tomato, onions and taro; season with fish sauce then simmer for a few more minutes.

INGREDIENTS: 1 lb. pork tenderloin, cut into thin strips 1/4 tsp salt 1/4 tsp freshly ground black pepper 1 tsp olive oil  1 1/2 cups thinly sliced red onion  1 small jalapeño pepper, seeded and chopped (2 Tbsp canned, minced jalenpeño) 1/3 cup chicken broth 1/2 halved cherry tomatoes 3 Tbsp chopped fresh cilantro 2 1/2 Tbsp fresh lime juice 8 small corn tortillas, yellow or white Optional: Garnish with salsa, sour cream, and sliced avocado HOW TO COOK: 1. Heat a large nonstick skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add oil to pan. Add pork, and sauté 4 minutes or until browned. Remove pork from pan; place in a bowl. Add onion and jalapeño to pan; sauté 5 minutes or until tender. Add broth; reduce heat, and simmer 1 minute, scraping pan to loosen browned bits. Stir in tomato; simmer 2 minutes. 2. Return pork and accumulated juices to pan. Stir in cilantro and lime juice; cook 1 minute or until pork is done.

INGREDIENTS: For the Pork Bulgogi: 1 lb pork tenderloin ¼ cup low-sodium soy sauce 1 Tbsp sesame oil 1 Tbsp light brown sugar 3 cloves garlic, minced 1 Tbsp chopped fresh ginger (or 2 tsp dry ground ginger) 3 tsp crushed red pepper flakes, or more if you like a spice! 2 green onions, chopped, divided 2 tbsp vegetable oil, for cooking meat  For the Bulgogi Bowls: 1 recipe Kimchi Fried Rice (see tips below if you want to make this in advance)] 2 1/2 cups chopped spring green mix lettuce 1 red or yellow bell pepper, sliced long and thin 4 eggs Sriracha hot sauce, for topping (optional) HOW TO COOK: 1. Slice the pork tenderloin into very thin slices and place the meat in a large ziplock bag. Set aside. 2. In a bowl whisk together the soy sauce, sesame oil, brown sugar, garlic, ginger, red pepper flakes and one chopped green onion (reserve the remaining chopped green onion for garnish on the bowls).  3. Pour the marinade into the

INGREDIENTS: 1 (3 lb) porkloin 1 large apple, sliced 3 Tbsp of honey 2 Tbsp cinnamon 1 medium onion, sliced HOW TO COOK: 1. Grease the bottom of a slow-cooker with cooking spray. 2. Slice slits into the porkloin, horizontially, about 1/2 inch apart down the length of the tenerloin. Fill each slit with an apple slice.  3. Drizzle honey and sprinkle cinnamon on top of the porkloin. Transfer porkloin to slowcooker. Layer sliced onion pieces on top of the porkloin.  4. Cook on low for 3 to 4 hours or until pork is tender. Source: Taste Better From Scratch

INGREDIENTS: 1 kilo Alimango (Mud Crabs) ½ kilo ripe guava 2 medium size onions 1 liter water for the soup ¼ cup patis 2 teaspoon rock salt ¼ cup sugar HOW TO COOK: 1. Boil water. 2. Slice guava and put in water. Boil until cooked. 3. Remove from water using a strainer. Mash on a bowl and strain the juice back on the soup. 4. Add patis, rock salt and sugar. Reduce or add quantity according to taste. (It should be sweet-salty-fruity taste). 5. Put in onions. 6. Bring to a boil. 7. Add the Alimango (if the crabs are too big, cut them in half if you like). 8. Boil until it’s done. ( the crabs are done when they turned orange) 9. Serve with rice and patis. Ice cold Coke is a must!