Food Recipe Notebook

For your next holiday meal, serve your family Stuffed Bison Tenderloin with a creamy Gorgonzola Sauce. The tenderloin is stuffed and rolled with a medley of flavorful yet simple ingredients and then roasted to perfection. INGREDIENTS: 4 pound bison tenderloin, trimmed 12 slices prosciutto 2 (8ounce) packages baby portabella mushrooms, chopped 4 cups baby spinach 2 ounces Gorgonzola cheese, crumbled 2 shallots, finely chopped 2 cloves garlic, finely chopped 2 tablespoons butter 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1 teaspoon fresh thyme 1/4 teaspoon kosher salt Salt and pepper, to taste Gorgonzola cream sauce (recipe below) HOW TO COOK: 1. Using a sharp knife, carefully butterfly the tenderloin opening it up like a book. Cover with plastic wrap and gently pound the meat to an equal thickness of about ½ inch thick. Season with salt and pepper and set aside. 2. Heat a skillet over medium heat and add butter, 1 tablespoon

Lemon and chicken are a really good combination provided the lemon is not overpowering. I prefer a more subtle, understated lemon flavour. This recipe provides that result. This dish provides beautiful juicy chicken thigh fillets in a wonderful creamy garlic and lemon pepper sauce. The lemon, garlic and lemon pepper seasoning blend well together to provide a wonderful mix of flavour to the creamy sauce. Mix some cheese into the sauce, garnish with spring onions and you have a very impressive meal. INGREDIENTS: • 8 Chicken Fillets skinless thigh fillets • 3 tbsp Olive Oil • Parsley to garnish • Lemon Slices to garnish Chicken Seasoning • 4 tsp Lemon Pepper Seasoning +additional when cooking • 1/3 cup Plain Flour Creamy Sauce • 1 1/2 tsp Olive Oil • 1 tbsp Butter • 8 cloves Garlic crushed • 1 cup Chicken Stock use stock cube • 1 1/2 tsp Lemon Pepper Seasoning • 1/3 cup Thickened Cream • 1/3 cup Shredded Cheese I use 3 cheese combo • 3 tbsp

Sugar Free Mulled Wine Recipe – Ingredients – Serves 4 (or just you, I ain’t here to judge) INGREDIENTS: 1 Bottle of red wine 3 Bay leaves (supplied by Bearfaced Groceries) 3 whole cinnamon sticks 1 Teaspoon of cloves 1/3 Teaspoon of grated nutmeg, for good measure HOW TO COOK: 1. Pour the wine into a small pot. 2. Add the bay leaves and spices. 3. Cover the pot with a lid and leave to simmer on low heat for about 30 minutes.

This is a simple version of a classic Asian Orange Sesame Chicken dish. This dish has a wonderful zesty orange flavour without overpowering the dish. The chilli provides a spicy offset to the orange flavour. Garnished with sesame seeds and spring onion and you have a very tasty chicken dish. It is all cooked in a wok, so it is quick and easy to make. I add the chilli to give some spice to this dish, however if you would prefer a more subtle spice or none at all, add the amount of chilli to your preference. INGREDIENTS: • 3 Chicken Fillets use breast fillets, cut into bite size pieces • 1/2 cup Corn Flour • 4 tbsp Plain Flour • 1/2 tsp Pepper • 1/2 tsp Salt • 2 Eggs Whisked • Vegetable Oil to fry chicken • 4 cloves Garlic crushed • 2 tsp Ground Ginger • Sesame Seeds for garnishing • 4 Spring Onions thinly sliced • Long Grain White Rice to serve Orange Sauce • 1 cup Orange Juice • 2 tsp Lemon Juice • 1 Orange Zest • 1 tbsp Soy Sauce • 2

INGREDIENTS: 2 Cups (500 mL) of chicken Broth 1 Jar (16 oz/430 mL) of Thick and chunky mild salsa, usually Pace 1 cup (250 mL) of tomato sauce 1 1/2 cups (375 mL) rinsed and drained canned black beans 1 1/2 cups (375 mL) rinsed and drained pinto beans 1 cup (250 mL) drained canned whole kernel corn 3 cups (750 mL) shredded cooked chicken ^ ^ ^ -- so good if it is just a large rotisserie chicken that is precooked from the grocery store. Just take all the meat off it/shred a bit to add with ingredients. 1 garlic clove, pressed 1 1/2 - 2 tbsp (22-30 mL) Chili Powder 1 tsp (5 mL) ground cumin Cookware: 1 Big pot (one that you'd probably make spaghetti with), 1 utensil to stir contents, can opener, measuring cup, measuring spoon, bowls to place food in. HOW TO COOK: Basically no steps.... maybe take meat off the chicken/shred meat and add to pot before adding other ingredients, but this is not required. All of these can be added to a big p

INGREDIENTS: FOR FILLING 1 cup Mashed paneer 1/2 tsp Salt 1/2 tsp Cumin seeds 1 pinch Black pepper powder 1 tsp Gingergarlic paste 2 Green chilies 2 tbsp of finely chopped Coriander leaves 2 tbsp Milk Required amount of Red chilli powder FOR GRILLING Required amount Butter HOW TO COOK: 1. Take Paneer in a wide bowl and mash it with your fingers . 2. Now add coriander leaves, black pepper powder, cumin seeds, ginger garlic paste, green chilies required amount of red chili powder, salt to taste. Mix it very well now add very little amount of milk for binding. keep it aside. 3. Now take bread slices cut brown borders take only white part of the bread, flatten those bread slices one by one by using rolling pin and keep aside. 4. Now take one bread slice and spread paneer mixture 3/4 th part on it .Now roll the bread carefully without breaking and apply water at one edge for stick the roll.

INGREDIENTS: Pork belly - 400 g. Vinegar, white - 9 tbsp Sea Salt - 2 tsp Garlic, crushed - 7 cloves Bay leaves - 2 pcs Vegetable oil - 1 tbsp or less Water - enough to cover the pork cooking oil HOW TO COOK: 1. Braise pork in oil until it turned light brown 2. Mix the rest of the ingredients together in a pressure cooker and cook it for 8 minutes timing it from the moment the pressure cooker whistle. 3. Transfer it into a non-stick wok or pan. let it simmer until all the liquid evaporated leaving only the juices and oil of the pork.  4. Fry the pork in its own oil until it turned brown. Source: Lutuing Bahay

INGREDIENTS: 1 lb firm fried tofu, cubed (it should be crisp outside but soft inside) 1/3 cup vegetable stock (chicken or beef stock can also be used) 2 teaspoons cooking rice wine1 teaspoon sesame oil 3 teaspoons soy sauce2 cloves garlic, minced 2 teaspoons cornstarch1 thumb ginger, minced 2 tablespoons salted black beans (tausi), rinsed and chopped 6 green onions (or leeks), sliced in 2 inch length 1/2 cup red bell pepper, diced2 cups bok choy, chopped 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 tablespoons cooking oil HOW TO COOK: 1. In a bowl, combine vegetable stock, cornstarch, sesame oil, cooking rice wine, soy sauce, salt, and ground  black pepper.  2. Stir until every is well incorporated and set aside. 3. Heat a pan and pour-in cooking oil. 4. When the oil is hot enough, sautE the garlic and ginger. 5. Add the black beans and chef for a minute. 6. Add the red bell pepper and chef for another minute. 7. Pu

INGREDIENTS: 2 lbs beef short ribs piece cabbage, quartered 1 bunch Bok choy (1 bundle long green beans (about 15 pieces) 1 medium sized potato, cubed 2 large plantain(saba) banana or 1 large plantain banana, sliced 3 pieces chorizo, sliced thinly 1 large tomato, diced 1 medium sized onion, diced 2 tbsp whole pepper corn 2 tbsp fish sauce 1 tsp garlic 1 small can tomato sauce 1 cup garbanzos HOW TO COOK: 1. Heat oil in the pot and fry the banana until color turns golden brown. Once done, set the bananas aside 2. Put in the chorizo in the same pot and fry for about 3 to 5 minutes then set aside 3. Saute the garlic, onion, and tomato 4. Add the beef and cook for 5 minutes 5. Add the fish sauce, tomato sauce, and whole pepper corn and mix well 6. Add the water and simmer until meat is tender (about 35 minutes in pressure cooker) 7. Put-in the fried chorizo, fried banana, potato, and garbanzos and simmer for 7 minutes 8.

INGREDIENTS: 250 g. Pork Lomo (strips) 100 g. Baguio Beans (diagonally sliced) 100 g. Sitsaro 100 g. Cauliflower (sliced) 1 pc. Medium Carrot (diced) 1 pc. Medium Red Bellpepper (sliced into squares) 2 stalks Celery (sliced into small parts) 1 pc Medium Onion(minced) 2 cloves Garlic (minced) 60 g. Knorr NIDO Oriental Style Real Chinese Soup 1 pc. Medium Egg 6-8 cups Water 1-2 tbs. Cooking Oil 1 tbs. Fish Sauce (Patis) powdered black pepper (optional) 1 dozen Quail Eggs(boiled & peeled) HOW TO COOK: 1. In a mixing bowl, dissolve Knorr NIDO Oriental Style Real Chinese Soup in 3 cups of water. Set aside. 2. In a sauce pan, preheat oil and sauté garlic, onion, pork & carrot. 3. Add 3 cups water and bring to boil. 4. Add Knorr mixture & simmer for 2 min. with constant stirring over low-medium flame. 5. Add remaining ingredients except the medium egg and quail eggs. 6. Simmer for another 2 min. with constant stirr

INGREDIENTS: 4 pcs. Tilapia Fillet 1 tbs. Chicken Breading Mix 1 cup All-Purpose Cream 2 cups Cocomilk (gata) 1 medium sized Onion (chopped) 1 thumb sized Ginger (cut intostrips) 1 medium sized Red Bell Pepper 1 medium sized Siling Pangsigang (ladyfinger pepper) 1 tbs. Fish sauce (Patis) 2 cups Cooking oil (for frying) Salt & pepper (optional) HOW TO COOK: Frying 1. Drench fillet on breading mix. 2. Heat oil in frying pan and fry fillets until each side is golden brown. 3. Set aside fillets. Coco Sauce 1. In a sauce pan, bring to boil cocomilk over low fire w/ constant stirring. 2. While waiting to boil, add onion and ginger. 3. Continue stirring until it boiled & simmer for 1 minute. 4. Add patis & all purpose cream. Stir constantly. 5. Add red bell pepper & siling pangsigang (ladyfinger pepper). 6. Simmer for another minute with constant stirring. 7. Season to taste with salt & pepper