Ultimate Yummy Cookbook E-Book

HALEEMAT GBEMISOLA

• Herausgeber: BookRix
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2021

Beschreibung

Are you a foodie who has an ardent or refined interest in food and who eats food not only out of hunger but due to your interest or hobby?
Do you collect cookbooks? Have you unwittingly spent half the day at the farmers market deciding what to make for dinner? Is the kitchen your favorite room in the house?
Are you new to the kitchen? and just want to figure out how to get dinner, main course meal, and side dish on the table for yourself or little ambitious about new adventures in the kitchen.
And are you ready to make cooking part of your everyday routine? Or you're kind of person who enjoy good food but never made it to learning how to throw down in the kitchen.
If you're kind of person that want to try out new recipes or perfect your kitchen skills and sees food as an art? Then this cookbook is the right answer to all these problems.
Ultimate Yummy Cookbook present you with over 200 toothy recipes from the kitchen around the world that you will never get tired of.

Learn how to make a number of toothy yet simple dishes to create a selection of recipes you can use on a regular basis with an easy to get ingredients.

Leseprobe

HALEEMAT GBEMISOLA

Ultimate Yummy Cookbook

BookRix GmbH & Co. KG81371 Munich

Classic Potato Salad

Copyright © 2020 Ultimate Yummy Cookbook

All rights reserved. This book or any portion thereof

may not be reproduced in any format or used in any manner whatsoever

without the express written permission of the publisher except for the use of

brief quotations in a book review.

You must not use any part of the materials in this book for commercial

purposes. This work is protected by copyright laws and treaties around the

world. All such rights are reserved.

This book is for personal use only. Please respect my work and do not

copy or use content without permission or quoting the name of the

publisher and the book. Any part of this book cannot be used for someone

else’s financial gain, otherwise, you may be guilty of copyright infringement

under the Creative Commons Attribution.

The publisher is not responsible for the outcome of the recipe it is your

responsibility to adjust the recipes to your taste.

TABLE OF CONTENT

1. Introduction……………………… Page 3

2. Content……………………………. Page 4 – 449

3. References……………………….. Page 450

INTRODUCTION

Are you a foodie who has an ardent or refined interest in food and who eats

food not only out of hunger but due to your interest or hobby?

Do you collect cookbooks? Have you unwittingly spent half the day at the

farmers market deciding what to make for dinner? Is the kitchen your favorite

room in the house?

Are you new to the kitchen? and just want to figure out how to get dinner,

main course meal, and side dish on the table for yourself or little ambitious

about new adventures in the kitchen.

And are you ready to make cooking part of your everyday routine? Or you're

kind of person who enjoys good food but never made it to learn how to

throw down in the kitchen.

If you're kind of person that wants to try out new recipes or perfect your

kitchen skills and sees food as art? Then this cookbook is the right answer

to all these problems.

Ultimate Yummy Cookbook present you with over 200 toothy recipes from the

kitchen around the world that you will never get tired of.

You will learn to make a number of toothy yet simple dishes to create a

selection of recipes you can use on a regular basis with an easy to get

ingredients.

JAPANESE FRIED CHICKEN

YIELD: 2 TO 4 SERVINGS

TIME: 45 MINUTES, PLUS MARINATING

INGREDIENTS:

 1 ½ teaspoon grated fresh ginger, with its juice

 2 teaspoons grated or smashed garlic (from about 3 cloves)

 2 tablespoons dry sake

 3 tablespoons soy sauce

 2 teaspoons sugar

 4 skin-on chicken thighs (about 1 1/2 to 2 pounds), deboned, cut into 2-inch chunks

 Peanut oil, or a mixture of peanut and canola or safflower, for frying

 1 cup potato starch (katakuriko)

 ¼ teaspoon fine sea salt

 ½ teaspoon black pepper

 Lemon wedge, for serving

 Lettuce and cucumber slices, for serving (optional)

PROCEDURES:

1. In a shallow baking dish large enough to hold the chicken, combine ginger, garlic, sake, soy sauce, and sugar.

Toss chicken pieces in the marinade to coat. Cover and refrigerate for 24 to 48 hours.

2. Fill an aluminum or thin stainless steel pot (best for quick temperature adjustments), with sides at least 5

inches tall, with about 3 inches of peanut oil. Heat the oil to 350 degrees. Place several layers of newsprint or paper towels on a sheet pan.

3. While the oil heats, place a wire rack over a second sheet pan. In a bowl, combine potato starch, salt, and pepper. Remove one piece of chicken at a time from marinade, and tuck in any jagged bits or skin as you roll it in the starch mixture to coat. Rest it on the rack. Repeat with all chicken pieces.

4. Gently shake off excess potato starch before cooking each piece of chicken. Fry 3 or 4 pieces at a time, keeping oil temperature around 325 degrees (temperature will fall when you add chicken) and no lower than 300 degrees. Fry for about 3 minutes, or until golden. Remove from oil using a wire-mesh spoon or long chopsticks, and cool on newsprint or paper towels.

5. When all the chicken has been fried once, increase the oil’s temperature to 375 degrees. Fry chicken pieces a second time, keeping the oil between 350 and 375 degrees until the crust is deep golden brown, about 1

minute. Drain on newsprint or paper towels. This second frying makes the coating stay extra-crisp, even if you don’t serve it immediately.

6. Serve hot or at room temperature, with a lemon wedge, and lettuce and cucumber slices for a cool, fresh contrast, if you like.

CRISPYFRICO CHICKEN BREASTS WITH MUSHROOMS

AND THYME

The Italian word “frico” describes cheese that is cooked until toasted and crisp — but what results is

something like the greatest cheese wafer you’ve ever had. That technique is applied here to boneless,

skinless chicken breasts to give them a boost in flavor and texture. Like any properly cooked protein, the

frico exterior will release easily from the skillet when it’s ready, so wait for it. Umami-heavy mushrooms are

a great accompaniment, but any quick-cooking vegetable will work. Try chopped zucchini or whole cherry

tomatoes in the summer, slow-wilting greens like curly kale or mustard greens in fall, or go all-in with a ton

of onions.

INGREDIENTS:

 2ounces freshly grated Parmesan (about 1/2 cup), plus more as needed

 4boneless, skinless chicken breasts (1 1/2 to 2 pounds)

 Kosher salt and black pepper

 4tablespoons olive oil, plus more as needed

 1 pound mixed mushrooms, such as cremini, shiitake, oyster or maitake, trimmed and cut into 1-inch

pieces

 1red onion halved and cut into 1/2-inch wedges

 4fresh thyme or oregano sprigs

 2teaspoons red wine vinegar

PROCEDURES:

1. Heat oven to 425 degrees and place the Parmesan on a plate. Lightly season both sides of the chicken with salt and pepper. Dip chicken in Parmesan and turn to coat, patting to help it stick.

2. In a large (12-inch) skillet, heat 2 tablespoons oil over medium-high. Add the chicken and cook, turning once, until golden brown, about 5 minutes per side, adding more oil to the pan as needed.

Transfer chicken to a plate.

3. Add the remaining 2 tablespoons oil to the skillet. Add the mushrooms, onion, and herbs, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, tossing occasionally and scraping up any cheese that may be stuck to the pan until vegetables begin to soften about 5 minutes. Place chicken on top of vegetables and transfer the skillet to the oven. Roast until chicken is cooked through, 12 to 15 minutes.

4. Transfer the chicken to a plate. Add the vinegar to the vegetables and toss to combine; serve with chicken.

JAMAICAN OXTAILS RECIPE

This Jamaican Oxtails recipe is the perfect Caribbean stew for dinner. Delicious and tender oxtail and butter beans that are cooked to perfection. Make it in the Instant Pot or any electric Pressure Cooker. A stovetop and slow cooker instructions also included.

PREP TIME: 20 minutes

COOK TIME: 45 minutes

TOTAL TIME: 1hour 5 minutes

SERVINGS: 4 people

INGREDIENTS;

 2.5 lbs. oxtails

 ¼ cup brown sugar

 1 Tbsp. Soy sauce

 1 Tbsp. Worcestershire Sauce

 1 Tbsp. salt

 2 tsp garlic powder

 1 tsp black pepper

 1 tsp all-spice

 1 tsp browning

 2 Tbsp. vegetable oil

 1 yellow onion chopped

 4 green onions chopped

 1 Tbsp. garlic chopped

 2 whole carrots chopped

 1 scotch bonnet or habanero pepper seeds and membrane removed and chopped

 1 cup beef broth

 1 Tbsp. ketchup

 1 tsp dried thyme

 2 Tbsp. water

 1 Tbsp. cornstarch

 1 16 Oz can Butter Beans drained

PREPARATION:

1. Rinse oxtails with water and vinegar and pat dry. Cover oxtails with brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, all-spice, and browning and rub into oxtails.

2. Set Pressure Cooker on High Sauté and once hot, add vegetable oil. Next, add your larger oxtail pieces to the pot, flat side down about ¼ inch apart, and brown on each side.

3. Remove oxtail after browning and place it in a bowl.

4. Deglaze your pressure cooker by adding about 2 Tbsp. of beef broth to the insert. Take a wooden spoon and deglaze your pot by removing the brown bits at the bottom. Then add your yellow onions, green onions, carrots, garlic, and scotch bonnet pepper. Stir and sauté for about 5 minutes or until the onions have softened.

5. Add dried thyme, oxtails, remaining beef broth, and ketchup to the pressure cooker insert.

6. Press “Cancel” on your Instant Pot. Cover and cook on high pressure for 45 minutes. Once the timer is done, allow the pressure cooker to naturally release.

7. Once all pressure has released, open the lid and remove oxtails and vegetables, leaving the liquid behind.

Turn Pressure Cooker on sauté. Once the liquid begins to simmer, create a corn starch slurry by combining corn starch and water to a separate bowl. Stir into the simmering liquid. Add drained butter beans into the pressure cooker and allow to simmer for about 5 minutes, until liquid is slightly thickened and butterbeans are warmed.

8. Add oxtails and vegetables back to the pressure cooker. Serve and enjoy ฀

Slow Cooker Instructions

 Prepare recipe as instructed up until the oxtails need to be browned. Brown oxtail over medium-high heat on the stovetop in a skillet. Once oxtail is browned, deglaze skillet by adding 2tspn of beef broth. Add onions and carrots to the skillet and stir until onions have softened. Add these ingredients to the slow cooker as well as all remaining ingredients, except the butter beans. Cook on low heat for8-10 hours or until oxtail is tender. 30 minutes before serving, add drained butter beans to slow cooker.

Stove Top Instructions

Follow the instructions above and then rather than placing in a slow cooker or pressure cooker, cook it on the stove on medium-low heat for about 3 hours, stirring occasionally or until oxtails are tender. Add the butter beans when there are about 30 minutes left on the cooking time.

EASY FLOUR TORTILLAS

PREP TIME: 15 mins

COOK TIME: 10 mins

RESTING TIME: 30 mins

TOTAL TIME: 55 mins

TOTAL TIME: 55 mins

SERVINGS: 10-inch tortilla

INGREDIENTS

 2 cups all-purpose flour (or whole wheat flour)

 1 teaspoon baking powder

 1/2 teaspoon salt

 2 tablespoons oil (olive oil, avocado oil or canola oil)

 3/4 cup warm water

INSTRUCTIONS

HAND MIXING INSTRUCTIONS

1. In a large mixing bowl, add flour, baking powder, and salt. Stir with a fork to combine.

2. Add oil and water and stir to combine until a dough forms.

3. Transfer the dough onto a well-floured work surface and knead for about 5 minutes (or 15 minutes if using whole wheat flour), until the dough is smooth and elastic. If the dough becomes too sticky to work with during the kneading process, add in a little more flour. The final dough should be tacky, but not so much that it completely sticks to your fingers and hands.

4. Roll the dough into a ball, cover it with a clean kitchen towel and let it rest for 30 minutes (or up to 2 hours).

5. Divide the dough into 8 separate pieces and roll each piece into a ball.

6. On a lightly floured surface, roll each dough ball into an 8 to 10-inch circle. (While you're rolling out each ball, you can place the rolled tortillas on top of a clean kitchen towel or lightly-floured parchment paper.)

7. Heat a large nonstick skillet or griddle over medium-high heat. Place a tortilla on the skillet and cook for 30-45 seconds, or until small bubbles start to form. Flip it over with your hands or a spatula and cook for another 30-45 seconds.

8. Remove from the skillet and place it in a tortilla warmer. If you don't have a tortilla warmer, I recommend wrapping the tortillas in a kitchen towel and then placing them inside a large zip-top plastic bag. Serve immediately.

STAND MIXER INSTRUCTIONS

1. In the bowl of a stand mixer, add flour, baking powder, and salt. Mix for a few seconds on low using the dough hook attachment.

2. Turn the mixer on medium speed and while it's running, add the oil and water. Mix for 1 to 2

minutes until a dough forms. You may need to stop the mixer and scrape the sides of the bowl to incorporate all the flour.

3. Lower the speed to low speed and mix for 2 to 3 minutes (or 6-8 minutes if using whole wheat flour), until the dough is smooth and elastic. If the dough is too sticky, add in a little flour until the dough is tacky to the touch, but not sticking to your fingers and hands.

4. Transfer the dough onto a well-floured work surface and knead for about 5 minutes, until the dough is smooth and elastic. If the dough becomes too sticky to work with during the kneading process, add in a little more flour. The final dough should be tacky, but not so much that it completely sticks to your fingers and hands.

5. Roll the dough into a ball, cover it with a clean kitchen towel and let it rest for 30 minutes (or up to 2 hours).

6. Divide the dough into 8 separate pieces and roll each piece into a ball.

7. On a lightly floured surface, roll each dough ball into an 8 to 10-inch circle. (While you're rolling out each ball,

8. you can place the rolled tortillas on top of a clean kitchen towel or lightly-floured parchment paper.)

9. Heat a large nonstick skillet or griddle over medium-high heat. Place a tortilla on the skillet and cook for 30-45 seconds, or until small bubbles start to form. Flip it over with your hands or a spatula and cook for another 30-45 seconds.

10. Remove from the skillet and place it in a tortilla warmer If you don’t have a tortilla warmer, I recommend wrapping the tortillas in a kitchen towel and then placing them inside a large zip-top plastic bag. Serve immediately.

MEXICAN CHORIZO RECIPE

PREP TIME: 5 mins

COOK TIME: 10 mins

TOTAL TIME: 15 mins

SERVING: 6

INGREDIENTS

 3 tablespoons paprika

 1/2 tablespoon ground cumin

 1 tablespoon ancho chili powder

 1 tablespoon chili powder

 1 teaspoon dried oregano

 1 teaspoon dried coriander

 ½ teaspoon coarse kosher salt plus more to taste

 1 pinch ground cinnamon

 1 pinch ground cloves

 1 pound ground pork

 2 tablespoons white vinegar

 2 cloves garlic, minced

INSTRUCTIONS

1. In a small bowl, add paprika, ground cumin, ancho chili powder, regular chili powder, dried oregano, dried coriander, coarse kosher salt, ground cinnamon, and ground cloves. Mix together to combine.

2. In a large bowl, add ground pork, the combined chorizo seasonings, white vinegar, and minced garlic. Mix everything together with your hands until well combined.

3. Use immediately in your favorite recipe or store for later.

To Cook: Add chorizo to a large nonstick skillet over medium-high heat. Sauté for 8-10 minutes, breaking up the meat with your spatula, until fully cooked through.

ROASTED GREEN BEANS AND POTATOES

PREP TIME: 10 mins

COOK TIME: 40 mins

TOTAL TIME: 50 mins

COURSE: Dinner

CUISINE: American

SERVINGS: 4 Servings

CALORIES: 220 kcal

INGREDIENTS

 1 1/2 lbs. potatoes

 1 lb. green beans, trimmed and cut in half

 2 1/2 tbsp. olive oil, divided

 3 garlic cloves, minced

 1/2 tsp. salt, divided or to taste

 1/2 tsp. pepper

 1/2 tsp. Paprika

 1/2 tsp. dried Italian herbs

PROCEDURES:

1. Peel the potatoes and cut them into cubes. Place them in a medium mixing bowl. Add the olive oil, salt, pepper, paprika, and Italian herbs to the potatoes and stir until all of the potatoes are coated with the mixture.

2. Empty the potatoes from the bowl onto a baking sheet, spreading them out evenly for better cooking. Place them in the oven and bake for 15 minutes at 400°F.

3. While the potatoes are cooking, take the mixing bowl (no need to wash it after the potatoes) and add the green beans. Add the olive oil, garlic, and salt, then stir them in until the beans are evenly coated.

4. Take the potatoes out of the oven and add the green beans on top of them. Spread the beans out as well, again for even cooking. Bake the pan of potatoes and green beans for another 25 minutes.

Then, they are ready to serve

HOW TO STORE AND REHEAT

These Roasted Green Beans and Potatoes are a snap to store and reheat for another meal. Just place them in a storage container with an airtight lid. You can refrigerate them for up to 3-5 days after they are made.

When you are ready to reheat them, it is super easy! Just place them in a pan on the stovetop with just a little bit more oil. Heat them to your desired temperature, giving a few stirs to help them warm evenly.

CREAMY ZUCCHINI SAUCE

This Creamy Zucchini Sauce is bursting with flavor! Made with paprika roasted zucchinis, sour cream,

garlic, and fresh herbs, it tastes great with pasta, over rice, or just with a slice of bread.

PREP TIME: 10 mins

COOK TIME: 20 mins

TOTAL TIME: 30 mins

COURSE Appetizer, Lunch

CUISINE Ukrainian

SERVINGS: 4 serving

CALORIES: 235 kcal

INGREDIENTS

For Zucchini:

 2 lbs. zucchini cubed

 3 tbsp. olive oil

 1 tbsp. Paprika

 salt and pepper to taste

For the Sauce:

 1 cup sour cream

 2 garlic cloves minced

 1 tbsp. tomato paste

 2 tbsp. chopped dill

 2 tbsp. chopped basil

 salt to taste

INSTRUCTIONS

1. Preheat the oven to 400° F.

2. Mix the zucchini with oil, paprika, salt, and pepper and spread onto a large non-stick baking tray.

Bake for about 20 minutes, until soft and slightly browned.

3. Meanwhile, place all of the sauce ingredients into a medium skillet, stir, and bring to a simmer.

Turn off the heat.

4. Add the baked zucchini to the cream-sauce and mix everything well. Garnish with chopped herbs, if desired.

MASHED POTATO PATTIES

INGREDIENTS:

 4 cups mashed potatoes prepared as you usually make mashed potatoes

 1/2 cup milk

 1/3 cup fine dry bread crumbs

 ¼ cup yellow onion minced

 ¼ cup green onion minced

 1 egg beaten

 1 teaspoon dried parsley

 1/2 teaspoon salt

 1/4 teaspoon pepper

 1/8 teaspoon garlic powder

PROCEDURE:

1. In a large bowl combine all ingredients, stirring so all the ingredients are completely combined.

2. With your hands, shape into small patties. On average you should make about 14-16 patties from this recipe.

3. Coat a skillet lightly with olive oil and heat on medium-high heat. Add potato patties, cooking about 4-5 minutes on each side, or until browned.

4. Serve as is, or with ketchup or sour

INSTANT BIRYANI RECIPE | INSTANT VEG BIRYANI

INGREDIENTS:

 1 tbsp. ghee / clarified butter

 1 bay leaf

 ¼ tsp shah jeera/cumin seeds

 1-inch cinnamon / dalchini

 1-star anise

 ½ tsp ginger garlic paste

 1 onion, finely chopped

 ½ carrot, chopped

 8 florets gobi/cauliflower

 ¼ potato, chopped

 ¼ capsicum, chopped

 3 beans, chopped

 ¼ cup curd/yogurt

 ½ tsp Kashmiri red chili powder

 1 tsp biryani masala powder

 2 tbsp. pudina/mint, chopped

 2 tbsp. coriander leaves, chopped

 ½ tsp salt

 2 cups cooked basmati rice

INSTRUCTIONS

1. firstly, in a large Kadai heat 1 tbsp. ghee and sauté 1 bay leaf, 1-inch cinnamon, 1 star, ¼ tsp shah jeera till turns aromatic.

2. further add 1 onion and sauté well.

3. also add ½ tsp ginger garlic paste and continue to sauté.

4. now add ½ carrot, ¼ potato, ¼ capsicum, 8 florets Gobi, and 3 beans.

5. sauté well making sure the vegetables are cooked well.

6. furthermore add ¼ cup curd, ½ tsp chili powder, 1 tsp biryani masala powder, and ½ tsp salt.

7. sauté well making sure the spices and curd are cooked well. and also oil releases from sides.

8. now add 2 tbsp. pudina and 2 tbsp. coriander leaves.

9. Further, add 2 cups of cooked basmati rice and mix gently.

10. mix well making sure the rice grain doesn't break.

11. finally, instant veg biryani is ready to serve along with onion-tomato raita.

HEALING LEMONGRASS CHICKPEA THAI GREEN

CURRY WITH TOASTED COCONUT BROWN RICE

This vegetarian Thai green curry is made with chickpeas, ginger, garlic, turmeric, green curry paste, and lemongrass. The ultimate bowl of healthy comfort food to eat when you’re feeling under the weather.

Served with a delicious coconut-infused brown rice

PREP TIME:15 MINUTES

COOK TIME:45 MINUTES

TOTAL TIME:1 HOUR

SERVES:4

INGREDIENTS:

 For the brown rice:

 1 teaspoon coconut oil

 1 cup uncooked short-grain brown rice

 For the Thai green curry:

 2 teaspoons olive oil or coconut oil

 3 cloves garlic, minced

 3/4 cup diced green onion

 2 stalks lemongrass, tender white inner bulb only, minced

 1 heaping cup diced carrots (about 3 large carrots)

 1 tablespoon freshly minced ginger

 3 tablespoons finely diced fresh basil

 2 tablespoons green curry paste

 1/2 teaspoon turmeric (or 1/2 tablespoon freshly ground turmeric)

 1 (15 ounces) can lite coconut milk

 1/2 cup vegetarian broth (or water)

 1 (15 ounces) can chickpeas, rinsed and drained

 1 tablespoon gluten-free soy sauce (or coconut aminos)

 1 lime, juiced

 1/2 teaspoon salt, plus more to taste

 1 red bell pepper, thinly sliced

 1 cup frozen peas

 To garnish: Cilantro, green onion & hot sauce

INSTRUCTIONS:

1. To make the brown rice: Add one cup of brown rice to a pan along with 1 teaspoon of coconut oil.

Toast rice over medium heat for 5 minutes until fragrant. Next and 2 1/2 cups of water to a pot; bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes.

2. Heat oil in a large pot over medium-high heat. Once the oil is hot, add in garlic, green onion, lemongrass, carrots, fresh ginger, and diced fresh basil. Stir fry for about 5 minutes until the onions begin to slightly brown. Next, add in green curry paste and turmeric and stir for 30 seconds to release flavors.

3. Add in coconut milk, vegetarian broth, chickpeas, soy sauce, lime juice, salt, and red bell pepper. Stir well to combine. Bring to a boil, then reduce heat to low and simmer uncovered for about 20

minutes, or until carrots are tender. Right before serving, stir in frozen peas. Taste and adjust seasonings as necessary.

4. Serve over brown rice in a bowl and garnish with fresh cilantro, green onion, and a dash of hot sauce if you like things spicy. Serves 4.

BRAID MEAT CHEESE AND CARAMELIZED ONION

Roast beef, Swiss cheese, and caramelized onions, all wrapped in crispbread that's perfect to go with any sauce.

INGREDIENTS

 1 finely sliced onion

 1/2 cup beef broth

 Salt and pepper to taste

 Pie dough

 2 tbsp. mayonnaise

 1 tbsp. fresh horseradish, grated

 7 slices of Swiss cheese

 230 gr. roast beef slices

 I beat egg

PROCEDURES:

1. Preheat the oven to 375 °. grease a baking sheet and line it with parchment paper.

2. In a large skillet over medium-low heat, fry the onions until golden and caramelized, about 20 to 30

minutes.

3. On the prepared baking sheet, roll out the dough. Use a pizza cutter to cut 10 slits on each side of the dough. They should be approximately 5 cm. towards the center of the mass. Spread the mayonnaise along the center of the dough and sprinkle with fresh horseradish. Place 3 pieces of Swiss cheese followed by roast beef on top. Then add the remaining 4 pieces of cheese and the onions.

4. Wrap the braid alternating each side of the dough, placing one piece on top of the other to give a braided effect.

5. Brush the entire braid with a beaten egg and bake for 15 to 20 minutes.

6. Cut slices and serve.

CARAMEL APPLE BOMBS

YIELD:8

PREP TIME: 0hrs 10mins

TOTAL TIME: 0hrs 50minutes

INGREDIENTS

Cooking spray

 1 tbsp.

 butter, plus 2 tbsp. melted butter

 2apples, finely chopped

 2 tbsp. brown sugar

 1/2 tsp. cinnamon

 Pinch of kosher salt

 1 (16.3-oz) can refrigerated biscuit dough

 8 caramel candies

 1/3 c. cinnamon sugar

 3/4 c. powdered sugar

 2 tbsp. cream

PROCEDURES

1. Make apples: Preheat oven to 350° and grease a medium cooking dish with cooking spray. In a medium skillet over medium-high heat, melt 1 tbsp butter. Add apples, brown sugar, cinnamon, and salt. Cook until apples are tender, about 5 minutes. Set aside.

2. Remove biscuits from can and stretch slightly. Add one caramel candy and a large scoop of the apple mixture to the center of a biscuit and create a ball, pinching together the loose ends of biscuit dough.

3. Place into a cooking dish and brush with melted butter. Sprinkle with cinnamon sugar and bake until golden, 30 to 35 minutes.

4. Meanwhile, make the glaze: Mix together powdered sugar and cream in a medium bowl. When biscuits are out of the oven, drizzle with glaze and serve.

CLASSIC POTATO SALAD

Yield: 6 serving

PREP TIME: 0hrs 10mins

TOTAL TIME:0hrs 25mins

INGREDIENTS

 3 lb. Yukon gold potatoes, chopped into 1” pieces

 kosher salt

 1 1/2 c. mayonnaise

 1 small red onion, finely chopped

 1 tbsp. Dijon mustard

 1 tbsp. lemon juice

 1/4 c. chopped pickles

 1/2 tsp. paprika

 4, chopped

 1/4 c. finely chopped chives

 Freshly ground black pepper

 Butterhead lettuce, for serving

DIRECTIONS

1. In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 12 to 15 minutes. Drain and let cool slightly.

2. In a large bowl, combine mayonnaise, red onion, Dijon mustard, lemon juice, pickles, and paprika.

Stir until well combined. Fold in cooked potatoes, eggs, and chives, then season with salt and pepper. Refrigerate until ready to serve.

Bacon Stuffed French Toast

BACON STUFFED FRENCH TOAST

Bacon is stuffed between 2 pieces of bread slathered with a cream cheese/brown sugar mixture. The ultimate sweet and salty breakfast!

COURSE: BREAKFAST

PREP TIME: 10 MINUTES

COOK TIME: 5 MINUTES

TOTAL TIME: 15 MINUTES

SERVINGS:

INGREDIENTS

 4 ounces cream cheese, softened

 1/3 cup packed brown sugar

 8 slices white bread, preferably stale

 8 slices bacon, cooked

 4 eggs

 1/2 cup milk

 1 teaspoon vanilla extract

 4 teaspoons butter

 vegetable oil

INSTRUCTIONS

1. In a medium bowl, mix cream cheese and brown sugar. Spread one side of each slice of bread with cream cheese mixture

2. Sandwich 2 slices of bacon between 2 pieces of bread with the cream cheese side facing in. Repeat for remaining slices of bread to make a total of four.

3. In a shallow bowl, whisk together eggs, milk, and vanilla extract.

4. Dip each French toast "sandwich" in the egg mixture. Try to only get the egg mixture on the exterior of each piece of bread and not let it soak through to the middle where the bacon is or it will turn out soggy, plus any egg that gets in the middle won't really cook.

5. Heat a large nonstick pan or griddle over medium heat. Add butter and a little vegetable oil. Cook each stuffed French toast until golden brown on the bottom and then flip over. Add more butter and oil to the pan if necessary. Cook until second side the is golden brown.

6. Cut each piece in half and serve with maple syrup

S’MORES FRENCH TOAST

S'mores French Toast is coated in graham cracker crumbs and stuffed with marshmallows and chocolate for a truly indulgent breakfast.

COURSE: BREAKFAST

CUISINE: AMERICAN

PREP TIME: 10 MINUTES

COOK TIME: 5 MINUTES

TOTAL TIME: 15 MINUTES

INGREDIENTS

 3 slices French Bread

 2 eggs lightly beaten

 2/3 cup milk

 1 teaspoon vanilla extract

 1/4 teaspoon salt

 1 cup graham cracker crumbs

 butter

 6 large marshmallows cut in half

 2 full-size Hershey bars broken into rectangles

 maple syrup and/or fudge sauce for serving

PROCEDURES:

1. In a shallow bowl or pie plate, whisk together eggs, milk, vanilla, and salt.

2. Dip bread into the egg mixture, coating each side.

3. Press both sides of bread into graham cracker crumbs.

4. Melt about 1/2 tablespoon of butter on a griddle or nonstick pan for each slice of bread. Cook until brown and crispy, then flip to the other side, adding a little more butter to the pan first.

5. While still hot, stack the slices of French toast, layering marshmallows and chocolate in between.

6. Cut in half for 2 servings.

INSTANT POT FRENCH DIP SANDWICH RECIPE

This instant pot French sandwich recipe is topped with melty cheese and served on a buttery garlic roll.

SERVING: 6

PREP TIME: 15 MINS

COOK TIME: 1HR 40 MINS

TOTAL TIME: 2HRS 30

INGREDIENTS

 2.5-pound chuck roast

 1 tablespoon of vegetable oil

 2 teaspoons of kosher salt

 freshly ground pepper to taste

 1/2 teaspoon of garlic powder

 1 onion sliced

 1/2 cup of red wine

 1 14 oz can of low-sodium beef broth

 1 dried bay leaf

 6 soft rolls

 3 tablespoons of butter melted

 1/4 teaspoon of garlic powder

 pinch of kosher salt

 6 slices of provolone

PROCEDURES:

1. For best results, let chuck roast rest at room temperature for at least 15 minutes before searing.

2. Add vegetable oil to the Instant Pot and hit the sauté button.

3. Season chuck roast with 2 teaspoons of kosher salt, freshly ground pepper to taste and 1/2

a teaspoon of garlic powder on all sides.

4. Using a pair on long heat-proof kitchen tongs, sear roast on all sides in Instant Pot.

5. Remove seared roast from Instant Pot and set aside.

6. Add onions to the pot and sauté just until they start to soften.

7. Add red wine to the pot and let simmer until reduced by half.

8. Use a wooden spoon to scrape up seared bits from the bottom of the pot as it simmers.

9. Once the wine has reduced, add low-sodium beef broth and bay leaf.

10. Return roast to Instant Pot, close lid, and make pressure release valve is set to sealing.

11. Hit Meat/Stew function and increase time to 100 minutes.

12. Let Instant Pot natural release for 25 minutes, then turn the valve to venting to release any excess pressure.

13. Remove lid and transfer roast to a serving plate and shred.

14. Strain liquid through a fine-mesh strainer and serve warm for dipping sandwiches.

15. Set oven to broil and place sandwich rolls on a baking sheet.

16. Combine melted butter, 1/4 teaspoon of garlic powder, and pinch of kosher salt in a small bowl.

17. Brush over rolls and toast 2-3 minutes, just until golden brown.

18. Pile meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt.

19. Top sandwiches with freshly chopped flat-leaf parsley and serve with warm au jus for dipping.

GERMAN CHOCOLATE PANCAKES

COURSE: BREAKFAST

CUISINE: SOUTHERN

PREP TIME: 10 MINUTES

COOK TIME: 15 MINUTES

TOTAL TIME: 25 MINUTES

SERVINGS: 16

CALORIES: 413KCAL

INGREDIENTS

 2 cups all-purpose flour

 1/2 cup sugar

 1/2 cup unsweetened cocoa

 1 1/2 tablespoons baking powder

 1 teaspoon salt

 2 cups of milk

 2 large eggs, lightly beaten

 3/4 cup semi-sweet chocolate chips

 3 tablespoons butter, melted

 1 teaspoon vanilla extract

GERMAN CHOCOLATE SYRUP

 1 cup evaporated milk

 3/4 cup packed light brown sugar

 6 tablespoons butter, cut in pieces

 3 egg yolks

 1 cup chopped pecans, toasted

 1 cup sweetened shredded coconut

INSTRUCTIONS

1. Make German Chocolate Syrup. Combine evaporated milk, brown sugar, butter, and egg yolks in a medium saucepan. Cook over medium heat, stirring constantly, until mixture thickens somewhat, about 8 to 10 minutes. (It will thicken much more as it cools some.) 2. Remove from heat and stir in pecans and coconut.

3. Make pancakes. In a large bowl, whisk together the first 5 ingredients.

4. In a medium bowl, whisk together milk and eggs.

5. Pour egg mixture into the flour mixture and stir to combine. Stir in chocolate chips.

6. Heat a griddle or large nonstick pan over medium heat. Lightly coat with oil or melted butter. Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface, flip and cook until done.

SKINNY 15-MINUTE SESAME CHICKEN AND

BROCCOLI

PREP TIME: 5 MINUTES

COOK TIME: 10 MINUTES

TOTAL TIME: 15 MINUTES

INGREDIENTS

 1 tablespoon olive oil

 1 tablespoon sesame oil

 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces

 1 1/2 teaspoons cornstarch

 1 1/2 teaspoons cold water

 1/4 cup light brown sugar, packed

 1/4 cup low-sodium soy sauce

 2 tablespoons honey

 2 tablespoons hoisin sauce

 1 to 2 tablespoons chili garlic sauce, or to taste

 2 teaspoons ground ginger

 5 cups broccoli florets

 salt and pepper, optional and to taste

 sesame seeds, for garnishing

PROCEDURES:

1. To a large skillet, add the oils, chicken, and cook over medium-high heat for about 5 minutes, or until chicken is nearly cooked through; stir and flip intermittently to ensure even cooking.

2. While chicken cooks, to a small bowl, add the cornstarch, water, and stir to dissolve; set slurry aside.

3. To a separate medium saucepan, add the brown sugar, soy sauce, honey, hoisin sauce, chili garlic sauce, ginger, stir to combine, and bring to a boil over medium heat. Allow mixture to bubble 4. After the mixture is boiling, add the cornstarch slurry, whisk to combine, and allow the sauce to boil and thicken for 2 to 3 minutes; whisking nearly constantly.

5. Push the chicken to one side of the skillet, add the broccoli to the other side, evenly pour the sauce over the chicken and broccoli, and gently stir to combine and coat evenly.

6. Cover skillet and cook for about 5 minutes, or until broccoli is as crisp-tender as desired.

7. Optionally add salt and pepper, evenly sprinkle with the sesame seeds, and serve immediately.

NOTES:

 The recipes are best when it’s fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.

ONE POT TACO PASTA

This One Pot Taco Pasta is naturally vegan, gluten-free. With salsa and black beans, it is a protein-rich lunch or dinner, packed with mouthwatering flavors and a winning combination for everyone.

PREP TIME: 5

COOK TIME: 15

TOTAL TIME: 20 minutes

YIELD: 6 1x

CUISINE: Mexican, American

INGREDIENTS

 5 cups cooked pasta (I used gluten-free)

 3 cups salsa

 6 cloves garlic, minced

 2 tbsp. taco seasoning

 1 15 oz can black beans, drained

 1 cup of corn

 salt, pepper to taste

 Optional additions:

 1/2 cup chopped onions

 1 cup chopped bell pepper

 4 tsp chili powder

PROCEDURES:

1. Heat a bit of oil (or vegetable broth for oil-free cooking) in a pot and fry the garlic and optional onions and bell pepper for around 4 minutes.

2. Add beans, corn, taco seasoning, optional chili powder, cooked pasta, and salsa. Season with salt and pepper and cook for 7 minutes more.

3. Divide onto plates or bowls and enjoy.

PULLED “BONDIOLA” AND MACARONI PIE

INGREDIENTS:

For the sauce:

 2 tablespoons muscovado sugar

 1 pinch cayenne pepper

 1 tablespoon smoked paprika

 1 1/4 cups ketchup

 1 1/4 cups apple cider vinegar

 For the shredded pork:

 2 pounds of pork shoulder

 1 teaspoon ground cumin

 1 tablespoon chopped thyme

 2 tablespoons of sea salt

 1 teaspoon garlic powder

 4 tablespoons muscovado sugar

 2 tablespoons smoked paprika

 1/2 teaspoon cinnamon

For the macaroni:

 16 ounces macaroni

 3 1/2 tablespoons butter

 1/2 cup plain flour

 3 1/2 cups whole milk

 1/2 cup mozzarella

 1/2 cup cheddar cheese, plus more for sprinkling

 1/2 cup Parmesan cheese, plus more for sprinkling

 Chili flakes

 1 cup breadcrumbs

PROCEDURE:

1. Preheat oven to 280 degrees.

2. In a small bowl, mix muscovado sugar, cayenne pepper, paprika, ketchup, and apple cider vinegar.

Divide mixture in two and set aside.

3. In a mixing bowl, combine cumin, thyme, sea salt, garlic powder, sugar, paprika, and cinnamon. Dip the meat into this seasoning and place on a baking sheet. Coat with half of the previously prepared sauce and place it in the oven for 8 hours. Increase oven temperature to 425 degrees.

4. In a pot over medium heat, add the remaining half of sauce. Add butter and whisk until melted. Set aside.

5. In a saucepot, add the butter, flour, milk, mozzarella, cheddar, Parmesan, and a pinch of chili flakes.

Stir until soft and combined. Add the cooked macaroni.

6. In a baking dish, add the shredded pork shoulder and drizzle with sauce and butter mixture. Add the macaroni on top. Sprinkle with breadcrumbs, cheddar, and Parmesan cheeses. Bake for 20

minutes. Serve and enjoy!

CRUNCH FRENCH TOAST

INGREDIENTS:

 4 large eggs

 2/3 cup milk

 1/4 cup all-purpose flour

 1/4 cup granulated sugar

 1/4 teaspoon salt

 1 teaspoon ground cinnamon

 1 teaspoon vanilla extract

 8 thick slices bread (like Texas Toast)

 2 heaping cups crispy rice cereal or crushed corn flakes

PROCEDURES:

1. Preheat griddle to 350 degrees F or heat a skillet over medium heat.