Food Recipe Notebook

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: 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 cup cooked rice 1.5 cups cooked chicken 2 eggs 1 cup of frozen vegetables 1-2 tablespoons soy sauce HOW TO COOK: 1. In a large skillet over medium heat, crack the eggs and scramble them until cooked through. 2. Add in the rice, cooked chicken and frozen vegetables. 3. Add in just enough soy sauce, about 2 tablespoons until the rice has absorbed the sauce. Source: Home & Plate

INGREDIENTS: 1/2 pound bacon 3 extra large russet potatoes, peeled and chopped into 1/2"-3/4" pieces, about 6 cups worth 1 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 1 1/2 cups shredded cheddar or Mexican blend shredded cheeses 3 green onions, sliced thin HOW TO COOK: 1. COOK THE BACON: Spread the bacon strips out across a large rimmed baking sheet pan and place on the middle rack of a COLD oven. Set the temperature to 400 degrees. 2. Set a timer for 16 minutes and check the bacon. 3. Remove it from the oven when it is as crisp or crunchy as you like. I remove ours at 18 minutes and it's a great balance of chewy crunch. 4. If you like your bacon crispy enough to crumble, you will probably want to cook it another minute past that. 5. COOK THE POTATOES: While the bacon is cooking, peel and chop the potatoes. 6. Transfer the bacon to a paper towel lined plate to drain. There should be 2-3 tablespoons of bacon...

INGREDIENTS: 1 lb ground pork 1 package coleslaw mix 1 medium onion, chopped 3 cloves garlic, chopped 3-4 Tbsp Braggs Amino(or if you’re not on THM use low sodium soy sauce) 1-2 tsp rice vinegar HOW TO COOK: 1. Cook the ground pork until done and remove from pan, leaving the drippings. 2. Add onions, garlic and celery to the pan and saute until nearly cooked through. 3. Add the coleslaw mix and continue to cook about 15 minutes, then mix in cooked ground pork. 4. Add the Braggs amino acids and rice vinegar. 5. Allow to simmer for 5-10 minutes. Source: Frugal Healthy Mama Lifestyle

INGREDIENTS: 1 tbsp butter 3 large eggs salt and pepper 1 Laughing Cow cheese wedge 1 large flour tortilla 1 oz. sharp cheddar cheese HOW TO COOK: 1. In a skillet over medium heat, melt 1/2 tbsp butter. Beat the eggs together in a bowl and then pour them into the hot skillet. 2. Scramble the eggs. When they are still quite runny, add in the laughing Cow or other soft cheese, salt, and pepper. Remove the eggs (still a bit runny) to a plate and set aside. 3. Wipe out your pan, and melt the remaining 1/2 tbsp of butter in over medium-hight heat. Lay the tortilla into the pan, and scoop the scrambled eggs onto half of it. Sprinkle the cheddar over the top and fold the tortilla up. Allow to cook for about 3-4 minutes per side, or until the tortilla in golden brown, and the cheddar has melted. 4. Cut into 4 wedges, and serve with desired accompaniments (sriracha, salsa, guacamole, etc.). Source: Spache The Spatula