Food Recipe Notebook

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 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: 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: 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: 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: 5 pounds chicken wings, tips removed, drumettes and flats separated 1 can Coca-Cola 1 cup ketchup 1 cup brown sugar 2 tablespoon soy sauce 2 tablespoon Worcestershire sauce 2 tablespoon Sriracha 1 teaspoon paprika HOW TO COOK: 1. Heat oven to 400°F. Line two large baking sheets with a wire rack. Divide wings between prepared racks and spread out in a single layer. 2. Bake until wings are cooked through and skin is crispy, about about 45-50 minutes.  3. Remove from oven and transfer wings to a plate. Prepare baking sheets once more by lining both baking sheets with foil and wire rack on top; set aside to prepare sauce. 4. Place remaining ingredients in a large saucepan over medium high heat and bring to a boil, lower heat and let simmer until slightly reduced and thick, about  5-7 minutes.  5. Toss wings in sauce. Evenly divide and place wings in a single layer on rack.  6. Bake until glaze is glossy and li...

INGREDIENTS: 1 med. Eggplant, cut in 1" slices 1 med. Ampalaya, cut in 1" slices 6 pieces red pepper cut in 1/2" slices 6 pieces chili finger (sili) 1 cup coconut milk (first extract) 1 cup coconut milk (second extract) 4 cloves garlic minced 1 med. onion 1/2 to 3/4 kilogram pork, sliced small 1 tbsp Bagoong (alamang) or shrimp paste 2 tablespoons cooking oil salt vetsin HOW TO COOK: 1. Sauté the garlic, onion, pork, shrimp, and bagoong 2. Add second extract of coconut milk and bring to a boil 3. Simmer until pork is halfway cooked 4. Add the vegetables (including the peppers and chili fingers) 5. Add first extract of coconut milk and bring to a boil 6. Simmer until cooked 7. Add salt, vetsin to desired taste Source: Lahat Sarap

INGREDIENTS: 2 1⁄2lbs chicken legs 1 2⁄3tablespoons olive oil (to help it stop sticking to the pan) 1⁄2cup soy sauce 1 2⁄3tablespoons ketchup 3⁄4cup honey 2 -3garlic cloves, minced salt and pepper HOW TO COOK: 1. Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius. 2. Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. 3. Pour over the chicken. 4. Bake in preheated oven for one hour, or until sauce is caramelized. 5. Could also use wings or pork ribs. Source: Food

INGREDIENTS: ⅓ cup honey 2 Tbsp. prepared yellow mustard ⅛ tsp ground cloves ½ tsp onion salt ¼ tsp pepper 4 boneless pork loin chops, ¾ inch thick Orange slices, if desired HOW TO COOK: 1. In a small bowl, mix honey, mustard and cloves. 2. Heat a 10 inch skillet over medium high heat. 3. Add pork chops; cook 3 minutes on each side. 4. Reduce heat to medium-low; pour honey mixture over pork chops. 5. Cover and cook 5-8 minutes or until pork is slightly pink in center.(Thermometer should read 160 degrees F.) 6. If desired, garnish with orange slices Source: Sugar N Spice Gals

INGREDIENTS: 3 tbsp. butter 6 cloves minced garlic 2 chicken breasts-chopped into bite size pieces sea salt ¼-1/2 cups parm cheese 2 cups spinach HOW TO COOK: 1. Saute garlic in butter for a minute or two 2. Add chicken pieces, salt, and cook until no longer pink in the middle. 3. Make sure to stir chicken to coat with butter and garlic 4. Add parm cheese and stir until the chicken is coated. 5. Add spinach and cook until wilted 6. Serve by itself or over pasta or zoodles Source: Simply healthy Home

Cook time: 30 mins Total time: 30 mins Serves: 8 servings (about 1 cup soup + lots of tofu and toppings per serving) INGREDIENTS: 1 tablespoon oil 1 onion, chopped 3 cloves garlic, smashed 1 knob of ginger, peeled and grated 1-2 tablespoons red curry paste 1-2 tablespoons turmeric 1 teaspoon salt 2 tablespoons sugar 12 baby yukon potatoes 2 14-ounce cans coconut milk 3 cups vegetable broth 24 ounces extra firm tofu anything you have for fresh veggie toppings! see notes HOW TO COOK: 1. PREP: Start smushing the tofu in that nifty TOFU PRESS. It's amazing. (Or rig up some kind of system to press the water out of the tofu while you prepare the soup.) 2. SIMMER SOUP: Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and stir fry for a few minutes until fragrant. Don't let the garlic burn or brown. Add the curry paste, turmeric, salt, and sugar. Stir fry for another few minutes. Add the potatoes, ...

SERVES 4 to 6 PREPARATION TIME 15 minutes COOKING TIME 15 minutes INGREDIENTS *1 head broccoli, cut into florets *1/2 cup sliced shiitake mushrooms (optional) *500 grams beef tenderloin, sliced in thin strips *3 tsp. cornstarch, divided *1 tbsp. Chinese cooking wine *1 tbsp. sugar *2 tbsp. oyster sauce *1 tsp. soy sauce *1 cup chicken stock (1 cup water plus 1/2 Knorr chicken cube) *cooking oil for stir frying *1/4 cup chopped garlic *salt and freshly ground black pepper, to taste PROCEDURE 1. Add 1 tablespoon oil and a pinch of salt to a pot of boiling water. Add broccoli and cook for 1 to 2 minutes. Drain and set aside. 2. Combine beef and 1 teaspoon cornstarch, Chinese cooking wine, and sugar in a bowl. Set aside. 3. Heat wok over high heat and add oil. Sautè garlic until light brown. Add the beef with marinade, mushrooms and quickly stir-fry over heat. Add oyster sauce mixture and bring to a boil. Adjust seasoning with...

SERVES 4 to 6 PREPARATION TIME 20 minutes COOKING TIME 15 minutes INGREDIENTS *1 1/2 tbsp. green curry paste (add more if you want it spicy) *1 cup canned coconut cream *500 grams skinless and boneless chicken breasts, sliced into trips *6 kaffir lime leaves (dried or fresh), torn *4 round eggplants, sliced into quarters *1 1/2 tbsp. palm sugar or 1 tbsp. white sugar *2 tbsp. Thai fish sauce *1 cup coconut milk *2 tsp. cornstarch dissolved in 2 tsp. water *1/2 cup fresh basil leaves *1 tbsp. cooking oil *steamed rice, to serve PROCEDURE 1. Heat a little oil in a saucepan and sautè green curry paste. 2. Add 2 tablespoons coconut cream; mix well. Pour remaining coconut cream and bring to boil. 3. Add the chicken, kaffir leaves, and eggplant. Cook until eggplant is soft. Add the sugar and fish sauce; cook for 1 minute or until fragrant. 4. Add the coconut milk. For a thicker sauce, add cornstarch dissolved in water. Simmer until thick. 5. Add fresh basil leaves a...