Food Recipe Notebook

INGREDIENTS: 2 tablespoons plain flour 500g lean gravy beef or chuck steak, cut into 3cm pieces 1 tablespoon olive oil 6 eschalots, peeled, quartered 1 carrot, peeled, chopped 1 celery stalk, trimmed, chopped 1 tablespoon chopped rosemary 2 cups reduced-salt beef stock 400g can no-added-salt tomatoes 1/4 cup smokey barbecue sauce 3 sheets reduced-fat shortcrust pastry 1 egg, lightly beaten 2 teaspoons poppy seeds 3 cups frozen peas, thawed HOW TO COOK: 1. Preheat oven to 200°C. Coat beef with flour and set aside. Heat half the oil in a large frying pan over medium-high heat. Add half the meat and cook, stirring, for 5 minutes, until browned. Remove to a plate. Repeat with remaining oil and beef. Remove from pan. 2. Return pan to heat. Add eschalots, carrot, celery and rosemary. Cook, stirring, for 5 minutes, until vegetables start to soften. Add meat, stock, tomatoes and sauce to saucepan. Bring to the boil. Reduce heat to low. Simmer, cover...

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. ...

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...

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 r...

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...

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 a...

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 ...