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...

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: 1.7kg boned loin of pork 1 tablespoon olive oil 2 teaspoons sea salt 6 small apples, washed, dried (such as Golden Delicious or Granny Smith) olive oil cooking spray HOW TO COOK: 1. Preheat oven to 220°C. Using a sharp knife, score pork skin at 1cm intervals. Roll up pork. Tie with cooking string to secure. Rub skin with oil and sea salt. Place pork onto a rack in a large greased baking dish. Roast for 30 minutes. 2. Reduce heat to 200°C. Roast pork for a further 30 minutes. 3. Lightly spray apples with oil. Season well with salt and pepper. Arrange apples in roasting pan with pork. Roast apples with pork for a further 20 to 30 minutes or until pork is just cooked through and skin is golden and crispy. Transfer pork and apples to a carving plate. Stand for 10 minutes. 4. Remove string from pork. Slice pork. Serve with apples. Source: Taste

INGREDIENTS: 1 lb pork butt, cut in large cubes 4 cloves garlic, minced 1 tbsp sugar 1 tbsp patis (fish sauce) 2 bay leaves 3 tbsp peanut oil (substitute other oil if you prefer) 1tbsp sweet soy sauce 2tbsp sukang paombong (palm vinegar) 1 cup banana blossom HOW TO COOK: 1. Heat cooking oil in a non stick pan.  2. Add pork, brown all sides.  3. Add all the ingredients 4. Simmer in medium heat until meat is tender. Source: Isla Kulinarya

INGREDIENTS: 5 boneless pork tenderloin chops (about 1/2 inch thick) 2 T soy sauce 4 T vegetable oil 4 T Muscovado sugar 2 T Worcestershire sauce 2 t fresh lemon juice 4 T ketchup 1 t freshly ground black pepper 1 T minced garlic lemon roasted cabbage   1 medium head cabbage  2 T olive oil  3 T fresh squeezed lemon juice  salt and pepper to taste  lemon wedges to serve HOW TO COOK: 1. In a medium bowl/baking dish, mix all ingredients except the pork and mix well. 2. Place the pork chops inside and move them around so they get coated evenly with the marinade. When done, cover with cling wrap and refrigerate anywhere between an hour and overnight. lemon roasted cabbage 1. Preheat your oven to 220 C. In a small bowl, mix the olive oil and lemon juice. 2. Cut the cabbage into 8 equal wedges. Lay them on a baking tray and drizzle with the olive oil-lemon juice mixture (or brush on the mixture if you own...

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: 3 lbs /1.5 kilos pieces of Chicken (or one whole chicken, cut-up) or a combo of Chicken and Pork 1/2 cup white Vinegar 1/3 cup Water 1/3 (up to 1/2) cup Soy Sauce 1 Whole Garlic, cloves separated, crushed, but left unpeeled 2 teaspoons whole Black Peppercorns 3 Bay leaves 1 Tablespoon brown Sugar (optional) HOW TO COOK: 1. Place the meat and the rest of the ingredients in a large pan like a Dutch oven. You can also marinate the meat overnight prior to cooking. 2. Using medium heat, bring to a boil. Adjust the heat to the lowest setting and cook uncovered for 20 minutes. This helps mellow the taste of the vinegar. 3. Cover and then continue to simmer on low until the chicken (and pork) pieces are tender about 30-40 minutes. When the meat is already tender, sprinkle the brown sugar on top. Gently stir to allow sugar to be absorbed by the meat. Cover and cook for another 2-3 minutes. This will not really sweeten the adobo but just help e...

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: 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: 4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick Kosher salt and freshly ground black pepper, to taste 2 tablespoons unsalted butter FOR THE SWEET AND SOUR GLAZE 1/4 cup balsamic vinegar 3 tablespoons honey 2 cloves garlic minced 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon dried thyme Pinch of crushed red pepper flakes, optional Kosher salt and freshly ground black pepper, to taste HOW TO COOK: 1. Preheat oven to 400 degrees F. 2. Season pork chops with salt and pepper, to taste. 3. Melt butter in a large skillet over medium high heat. Add pork chops and sear both sides until golden brown, about 2-3 minutes. 4. Place into oven and roast until completely cooked through, reaching an internal temperature of 140 degrees F, about 8-10 minutes.* 5. To make the sweet and sour glaze, combine balsamic vinegar, honey, garlic, oregano, basil, thyme and red pepper flakes in a small saucepan over med...

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

INGREDIENTS: 3 large bone-in, skinless chicken breasts (2 1/2 to 3 pounds total) 1/2 cup honey 1/2 cup low sodium soy sauce 1/4 cup blackberry jam 1/4 cup hoisin sauce 2 Tablespoons olive oil 3 cloves garlic, minced 1/2 cup diced onion 1/4 teaspoon crushed red pepper flakes (optional) 1 Tablespoon cornstarch Sliced scallions, for garnish Sesame seeds, for garnish HOW TO COOK: 1. Arrange the chicken breasts in the slow cooker so that they are not overlapping. 2. In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes, and then pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked. 3. Using tongs, remove the chicken from the slow cooker (reserving the liquids) and place it on a cutting board. Remove the bones then use two forks to shred the chicken into smaller pieces. Place the shredde...

INGREDIENTS: 2 tablespoons oil 6 oz. pork belly, pork loin, or chicken, thinly sliced 5 cloves garlic, smashed and cut in half 5 dried red chilies, deseeded and roughly chopped 1 1/2 lb. cabbage, hand-shredded into bite sized pieces, washed, and thoroughly dried 2 teaspoons Shaoxing wine 1 tablespoon soy sauce 1/2 teaspoon sugar 1 tablespoon water 1/2 teaspoon Chinese black vinegar 2 scallions, cut into 2-inch lengths HOW TO COOK: 1. In a wok over high heat, add the oil. Sear the meat until caramelized. Add the garlic and chili, turn down the heat to medium, and stir-fry for a minute, taking care not to burn the garlic. 2. Add the cabbage, wine, soy sauce, sugar, and water. Turn up the heat to high, cover the lid and let the cabbage cook for 1-2 minutes. Uncover the lid, and stir in the dark vinegar, scallions, and salt to taste. The cabbage should be wilted, but still slightly crunchy and caramelized. Serve hot! Source: The Works Of Life

INGREDIENTS: 1 medium fully cleaned tilapia slitted ¼ kilo fresh shrimps-head and tails removed ¼ kilo small squid (dark large bigfin reef squid “lumot” type or the small pinkish round Indian one),fully cleaned, “ink sac” and “pen” (the hard plastic-like sheet) removed 1.5 to 2 liters coconut milk (should you have the powder or paste form, just add water) 10 grams sea or fine salt 5 grams ground black pepper optional 3 grams of MSG HOW TO COOK: 1. Season seafood with salt and pepper. Tumble and toss well to spread seasoning. Line up on top of heated banana leaf. 2. Boil coconut milk. Once boiling, add into wok your seafood. Include the banana leaf. 3. Cover and cook for 30 minutes. 4. Done. Scoop up cooked seafood in banana leaf-lined plate. Pour unto bowl your cooked coconut milk which may serve as sauce, dip or soup for your pleasure. Notes: You may add “sili pansigang” (chili finger or banana pepper) and/or sliced carrots in the boili...

INGREDIENTS: 2 lbs (1kilo) Chicken Drumsticks 2 Cloves Of Garlic, Chopped 1 Medium Onion, Sliced 1/4 Cup Of Soy Sauce 2 Cups of fresh Pineapple Chunks (Pineapple Slicer) 8 oz (250 ml) Pineapple Juice 2 Tbsp Brown Sugar 3 tbsp coconut oil HOW TO COOK: 1. Wash The Chicken & Let It Dry In A Colander 2. Cut The Chicken Into Bite Size Pieces 3. Saute The Garlic & Onions Until Golden Brown 4. Add The Chicken & Saute For About 5 Min 5. Add The Peppercorns, Soy Sauce, & Pineapple Juice 6. Let that simmer for for another 5 Min 7. Add The Pineapple Chunks and Brown Sugar< 8. Let Simmer Until Chicken Is Done & Some Of The Liquid Evaporates 9. Serve With A Sprinkle Of Chopped Spring Onions (green onions) Source: Filipino Recipes Nook

INGREDIENTS: A slab of pork with fat Crushed garlic ½ cup of soy sauce 1 cup of fruit cocktail syrup Peppercorns A dash of salt (optional) 1 tbsp sugar (optional) Spring onion, cut into small ringlets for garnishing (optional) HOW TO COOK: 1. Drop pork slab into a large saucepan with just enough boiling water to cover and simmer. 2. Skim the surface until the broth is clear. 3. Simmer for an hour then pour in soy sauce, fruit syrup and all the other ingredients. 4. Simmer with lid closed over low fire, turning the meat from time to time, for hours or until the rind quite literally melts in your mouth. 5. Leave little sauce to moist the meat. Slice and serve with rice and blanched vegetables. Source: Iskandals

INGREDIENTS: 4 medium-sized potatoes, diced salt 250 g. of ground pork salt and pepper 1/4 c. of finely chopped onion 1 tsp. of finely minced garlic 1/2 tsp. of chopped tarragon 2 tbsps. of bread crumbs (Use panko) 2 tbsps. of butter 1/2. c. of roughly chopped onion 1/2 c. of cream 3/4 c. of shredded cheese (mature cheddar is recommended) chopped parsley cayenne powder HOW TO COOK: 1. Preheat the oven to 350F. 2. Place the diced potatoes in a pot, cover with water, sprinkle with salt and boil for 10 minutes or until partially cooked, still firm and able to retain shape. Drain. 3. While the potatoes cook, make the meatballs. 4. Place the ground pork, about half a teaspoonful of salt and a quarter teaspoonful of pepper in a mixing bowl. Add the finely chopped onion, minced garlic, tarragon and bread crumbs. Mix well. Form into balls about an inch and a half in diameter. 5. Heat the butter in a frying pan. Brown the meatballs in t...

INGREDIENTS: 1 lb. sirloin steak cut in thin slices 2 garlic cloves finely diced 3 tablespoons vegetable oil 1 red onion cut in thick slices 2 tomatoes cut in thick slices 1 seeded and ribbed aji amarillo chili pepper cut in thin slices (you can substitute with 1 tablespoon of aji­ amarillo paste, or with any chili pepper you can find) 3 tablespoons soy sauce 3 tablespoons red wine vinegar Salt and pepper ½ cup fresh cilantro, chopped 2 cups French fries White rice as a side dish HOW TO COOK: 1. Season the sirloin steak with salt and pepper. 2. Put a wok or a pan over very high heat. Add the oil and saute the meat, a few slices at a time so they don’t steam but remain golden instead (about 10 minutes, depending on how strong the flame is). 3. Add the garlic, onion, tomato, chili pepper, and stir for a couple of minutes. Add the soy sauce and vinegar in the sides of the pan and mix everything. Season with more salt and pepper. 4. Take o...