Food Recipe Notebook

Chunky Beef and Onion Pies Recipe & How to Cook

noreply@blogger.com (Unknown) — Thu, 02 Feb 2017 02:20:00 +0000

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, covered, stirring occasionally, for 1 hour. Uncover and cook, stirring occasionally, for 30 minutes, until sauce thickens. Remove from heat and cool.

3. Grease a 6-hole (3/4 cup-capacity) Texas muffin pan (with extra-large holes). Using a 13cm pastry cutter, cut 2 rounds from each pastry sheet. Line base and sides with pastry. Place beef mixture into pastry cases.

4. Using a 9.5cm pastry cutter, cut 2 rounds from each pastry sheet. Brush one side with egg. Place rounds, egg-side down over beef mixture. Press edges to seal. Brush tops with more egg. Sprinkle with poppy seeds. Bake for 35–40 minutes, or until pastry is golden. Remove from oven. Stand for 5–7 minutes before serving with cooked peas.

HFG tip

Make double, triple or even quadruple batches of the beef and vegetable filling when you can. Freeze it in separate containers, so that you can always have the basics for a hearty, healthy meal.

Beef pies are traditionally very high in saturated fat and can be quite high in sodium, too. We’ve reduced both, as much as possible, but this is still a ‘treat’ food. To make an even healthier version that you can enjoy more regularly, simply place the beef mixture into 6 x 3/4 cup-capacity ovenproof ramekins. Fill with beef mixture and top with rounds of pastry, made from 1 sheet.

Christmas Stuffed Bison Tenderloin with Gorgonzola Cream Sauce Recipe & How to Cook

noreply@blogger.com (Unknown) — Mon, 19 Dec 2016 12:35:00 +0000

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 olive oil and chopped shallots. Sauté shallots until softened. Add mushrooms to skillet and continue to cook until mushrooms brown. Add thyme, salt and balsamic vinegar and stir. Remove mushrooms from heat and place in a bowl. Reheat skillet over low heat and add spinach cooking until spinach becomes wilted. Remove from heat.

3. Preheat oven to 425 degrees.

4. Layer sliced prosciutto on the inside of the tenderloin and add the wilted spinach. Spread mushroom mixture evenly over the spinach and then add Gorgonzola cheese crumbles. Carefully roll up the tenderloin and secure with twine. Brush remaining olive oil over the tenderloin and season with salt and pepper. Place tenderloin in a rimmed baking sheet and insert a meat thermometer into the thickest part of the tenderloin.

5. Bake uncovered 50 minutes or until thermometer reads 130°F. Remove from oven and cover tenderloin loosely with foil. Let rest about 15 minutes or until thermometer reads 140°F. Slice and serve with Gorgonzola cream sauce.

Gorgonzola Cream Sauce

1. Heat pan over medium heat and melt 1 tablespoon butter.

2. Add 1 chopped shallot and sauté until softened.

3. Reduce heat to low and slowly add 1 pint heavy cream, stirring until cream is

reduced and thickens, about 20 minutes.

4. Add 3 ounces Gorgonzola crumbled cheese and stir until sauce is smooth.

Creamy Lemon Pepper & Garlic Chicken Recipe & How to Cook

noreply@blogger.com (Unknown) — Mon, 19 Dec 2016 12:31:00 +0000

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 Lemon Juice

• 4 Spring Onions thinly sliced, use green section, not white section

HOW TO COOK:

Chicken Thighs

1. Preheat oven to 190°C

2. In a small bowl mix 4 tsp lemon pepper seasoning with flour.

3. Pat the tops 'skin side' of the thigh fillets with the seasoning.

4. In a large frying pan on medium to high heat, add 3 tbsp olive oil.

5. Add chicken thigh fillets to pan, flour & seasoned side down and cook for about 4 minutes until browned.

6. Sprinkle the other side of the chicken with the more lemon pepper seasoning.

7. Turn the chicken and cook the other side for about 3 minutes. Remove from heat.

8. Line baking tray with baking paper and put chicken thighs 'skin side' up onto the baking tray.

9. Bake for about 20 minutes until chicken is cooked through.

Creamy Sauce

1. While chicken is cooking make the sauce.

2. Clean the frying pan thoroughly for reuse. (or use a separate frying pan).

3. Heat olive oil and butter on medium heat until butter melts

4. Add garlic and cook for about 30 seconds while stirring constantly.

5. Add chicken stock and lemon pepper seasoning to the pan and bring to boil.

6. Add thickened cream and bring to boil.

7. Add shredded cheese and stir until melted.

8. Reduce heat to simmer and continue stirring until sauce is smooth. Remove from heat.

9. Add lemon juice and stir through.

10. Add spring onions to the top of the sauce. Keep sauce covered.

11. Once the chicken is done, add to the pan on top of the sauce and spring onions.

12. Garnish with parsley and lemon slices and additional spring onion.

13. Serve and spoon creamy sauce onto the chicken

Sugar Free Mulled Wine Recipe & How to Make

noreply@blogger.com (Unknown) — Mon, 19 Dec 2016 12:29:00 +0000

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.

Orange Sesame Chicken Recipe & How to Cook

noreply@blogger.com (Unknown) — Mon, 19 Dec 2016 12:26:00 +0000

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 tbsp water

• 2 tbsp Sugar

• 2 tbsp Vinegar

• 1 tsp Ground Chilli Optional

• 1 tsp Chilli Flakes Optional

• 1 tsp Chilli Sauce Optional - use mild, medium or hot to preference. I use medium.

• 1 tsp Sesame Oil

HOW TO COOK:

Orange Sauce

1. Add all orange sauce ingredients into a bowl. Mix until well combined and set aside

Chicken

1. In a bowl mix corn flour, plain flour, salt and pepper.

2. Dip the chicken pieces into the egg mixture and then transfer to the flour mixture to coat the chicken completely.

3. Heat vegetable oil in a wok on high heat.

4. Deep fry chicken until it is cooked through and golden brown. You may need to cook chicken in batches.

5. Remove oil from wok retaining 2 tbsps.

6. Add 2 tbsp oil back to wok and add garlic and ginger and cook for about 30 seconds.

7. Add Orange sauce and bring to boil. Let it boil for 30 seconds.

8. Add chicken pieces to wok and stir to coat completely with the orange sauce.

9. Cook for about 1 minute to heat chicken through and remove from heat.

10. Garnish chicken with sesame seeds and spring onion.

11. Serve with Rice

Mexican Two-Bean Chicken Chili Soup Recipe & How to Cook

noreply@blogger.com (Unknown) — Sat, 17 Dec 2016 15:30:00 +0000

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 pot at any interval. I usually make my way down the list and add the ingredients one by one to the pot which will be heated on stove top.

I do not start heating the pot/ingredients until all ingredients are inside. Since I use a rotisserie chicken that is already cooked, all this food can start being eaten as soon as it is hot on the stove.

All in all, this recipe (from ingredients being in packages to them being in my bowl ready to eat) takes me 30 minutes max.

I usually heat on the stove at like 3/4 power. Since my settings run from 1-10, I put the heat on 8 and then stir occasionally. Once it is heated (maybe boiling/bubbling a bit) then you can drop down the heat level. If you want to eat it with friends/family over an hour or two then just put the stove on low settings (2-3 power for me) while occasionally stirring.

Also, all the left over food can be put in a container and put in the fridge. Longest I'll keep it in fridge is for 3 days. Ill just take the food out, if I'm in a hurry I'll put it in a bowl and microwave for a couple minutes and if not then I just put the food back in a pot to heat on the stove.

Extra Toppings:

Shredded cheese (really good with Mexican blend), sour cream, crackers/oyster crackers, fresh cilantro leaves....

Can be set aside for family/guests to add to their liking.

Bread Paneer Rolls Recipe & How to Cook

noreply@blogger.com (Unknown) — Sat, 17 Dec 2016 15:27:00 +0000

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.

Adobong Baboy Sa Asin Recipe & How to Cook

noreply@blogger.com (Unknown) — Fri, 16 Dec 2016 08:27:00 +0000

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

Tokwa At Tausi( Tofu In Black Bean Sauce) Recipe & How to Cook

noreply@blogger.com (Unknown) — Fri, 16 Dec 2016 08:24:00 +0000

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.

7. Put-in the fried tofu and chef for 2 minutes.

8. Add the green onion and bok choy and chef for 2 minutes more.

9. Pour-in the sauce mixture and cook until the texture becomes thick.

10. Transfer to a serving bowl and serve.

Source: Lutuing Bahay

Beef Pochero Recipe & How to Cook

noreply@blogger.com (Unknown) — Fri, 16 Dec 2016 08:22:00 +0000

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. Add the cabbage, long green beans and simmer for 5 minutes

9. Add the bok choy and turn off the heat. Cover the pot for 5 minutes to cook the bokchoy

Source: Lutuing Bahay

Hototay Soup Recipe & How to Cook

noreply@blogger.com (Unknown) — Fri, 16 Dec 2016 08:20:00 +0000

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 stirring over low-medium flame.

7. Season to taste, add patis and powdered black pepper.

8. Crack & add egg and stir.

9. Turn off flame and add quail eggs

Source: Luto Ni Kikay

Sizzling Ginataang Tilapia Recipe & How to Cook

noreply@blogger.com (Unknown) — Fri, 16 Dec 2016 08:17:00 +0000

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 and then set aside.

Sizzling

1. Pour coco sauce onto pre-heat sizzling plate.

2. Put fillets on the sizzling & turn the sides.

3. Top fillets with more coco sauce.

4. Serve it while sizzling and hot.

Source: Luto Ni Kikay

Spicy Asian Chicken Meatballs Recipe & How to Cook

noreply@blogger.com (Unknown) — Mon, 28 Nov 2016 11:17:00 +0000

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, it makes it easier to roll as the meatballs are sticky.

4. Bake in the oven for 10-12 minutes (internal temperature should be 165).

5. In a saucepan, whisk the sauce ingredients (except the cornstarch) and cook on medium heat. Gradually whisk in the cornstarch until you've reach your desired level of thickness.

6. Remove the meatballs from the oven. Using a spoon, drop them into the sauce in batches and coat on all sides. Remove and set on a serving plate. Top with green onions & sesame seeds (optional) and enjoy these on their own or over rice!

Source: The Cozy Cook

Thai Basil Chicken Stir Fry Recipe & How to Cook

noreply@blogger.com (Unknown) — Mon, 28 Nov 2016 10:09:00 +0000

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 red pepper flakes until the chicken is white and cooked through. Add the chicken to the vegetables and stir in each of the sauce in the order listed.

3. Add the green part of bok choy and basil, stire until warm and wilted.

4. Top with almond slices and serve.

Source: The Cozy Cook

Crispy Crab Rangoon Recipe & How to Cook

noreply@blogger.com (Unknown) — Mon, 28 Nov 2016 10:07:00 +0000

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, cooking a few at a time for a few minutes each, until golden brown. Take out and place on side plate to cool. (Although I personally much prefer the deep fried method, you may also bake in oven 400 degrees F oven for 12 to 15 minutes, or until golden brown)

6. Serve hot with sweet-sour sauce or mustard sauce.

Source: The Cozy Cook

Honey Soy Grilled Pork Ribs Recipe & How to Cook

noreply@blogger.com (Unknown) — Mon, 28 Nov 2016 10:04:00 +0000

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 sauce ingredients together in a small bowl.

6. Prepare charcoal and brush and oil grill grate when ready to cook. Grill ribs (bone side down) over medium indirect heat (about 325 degrees F) for 1-1/2 to 2 hours, covered.

7. During the last 30 minutes of grilling, baste with sauce 3-4 times.

8. Remove from grill and garnish with sliced green onions and sesame seeds, if desired.

Slow Cooker Korean Beef Recipe & How to Cook

noreply@blogger.com (Unknown) — Mon, 28 Nov 2016 09:59:00 +0000

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 and additional 20-30 minutes while you cook your rice and vegetables to thicken the sauce.

6. Garnish with green onions and sesame seeds if desired

Source: Dinner Then Dessert

Salted Dark Chocolate Peanut Butter Recipe & How to Cook

noreply@blogger.com (Unknown) — Mon, 28 Nov 2016 09:30:00 +0000

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 inches apart on parchment-lined baking sheets. Sprinkle each ball of dough with a pinch of sea salt. Bake until cookies are flat and surfaces begin to crack, about 12-15 minutes. (Do not overbake these, or they will totally dry out!) Transfer on parchment to wire racks and let cool.

5. Serve immediately, or store in a sealed container for up to 3 weeks.

Source: Gimme Some Oven

Gourmet Mac and Cheese Recipe & How to Cook

noreply@blogger.com (Unknown) — Mon, 28 Nov 2016 08:52:00 +0000

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 (½ tsp), paprika (½ tsp), and mustard (1 tsp)

TOPPING

1. Mix panko and 2 tbsp butter in sauce pan and brown it

DISH

1. Combine pasta and cheese sauce into baking pan, top macaroni with bread crumbs, then top with asiago

2. Bake for 25 minutes at 350

Chicken Burgers in the Oven Stuffed with Tomato, Feta and Herbs Recipe & How to Cook

noreply@blogger.com (Unknown) — Mon, 28 Nov 2016 08:15:00 +0000

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 ball. Make a flat patty, add some crumbled Feta and a slice of tomato and cover it with another patty. Make sure the burger is “sealed” at the edges. Place it on a tray covered with grease-proof paper. Repeat with the rest of the mixture.

5. Bake the burgers in the oven for ~ 30 minutes until golden brown.

Source: SocraticFood

The Best Leftover Turkey Gumbo Recipe & How to Cook

noreply@blogger.com (Unknown) — Mon, 28 Nov 2016 06:37:00 +0000

INGREDIENTS:

1 1⁄2 lbs torn/shredded leftover turkey meat

8 cups turkey broth or 8 cups chicken broth

1 cup water

1 1⁄2 cups canola oil

1 1⁄2 cups flour

2 cups chopped yellow onions

1 cup chopped green bell pepper

1 cup chopped celery

1⁄2 lb smoked sausage, finely chopped (I use food processor)

1 lb smoked sausage, sliced 1/4 inch thick

1 tablespoon salt

1 teaspoon cayenne pepper (or a little more if you like)

2 tablespoons chopped green onions (green part only)

2 tablespoons chopped fresh parsley leaves

HOW TO COOK:

1. Make the roux.

2. In a large Dutch oven, over medium heat, combine the oil and flour.

3. Cook, stirring constantly until dark brown (chocolate colored) for 20-30 minutes.

4. Add all the chopped veggies to the roux, along with the chopped sausage.

5. Cook, stirring occasionally, until the veggies are very soft, about 10 minutes.

6. Add the salt and cayenne pepper.

7. Add the broth and water, combining well.

8. Bring to a boil, then reduce heat to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hrs.

9. Add the turkey and sliced sausage to the gumbo.

10. Cook 15 minutes more.

11. Remove from heat, let sit for 5 minutes, then skim any fat that has risen to the surface.

12. Stir in green onions and parsley.

13. Serve over rice, with hot french bread!

Brie, Mozzarella & Peach Pizza with Basil & Arugula Pesto Recipe & How to Cook

noreply@blogger.com (Unknown) — Mon, 28 Nov 2016 05:57:00 +0000

INGREDIENTS:

2 cups (500 mL) bread flour (approx.)

1 pkg (8 g) quick-rise (instant yeast) yeast

1 tsp (5 mL) sea salt

1 tsp (5 mL) granulated sugar

1 cup (250 mL) warm water (120 to 130°F/50 to 55°C)

3 tbsp (45 mL) olive oil, divided

1 cup (250 mL) sliced Brie

1 large peach, cut into wedges

3/4 cup (175 mL) shredded Mozzarella

Arugula leaves

Sea salt and cracked black pepper

Pesto:

1 1/4 cup (300 mL) packed fresh basil leaves

1 1/4 cup (300 ) packed stemmed arugula

1/3 cup (75 mL) olive oil

1/4 cup (60 mL) grated Parmesan cheese

2 tbsp (30 mL) toasted pine nuts, almonds or cashews

1/4 tsp (1 mL) sea salt

1/4 tsp (1 mL) cracked black pepper

1/2 tsp (2 mL) grated lemon zest

PREPARATION:

1. In a large bowl combine flour, undissolved yeast, salt and sugar.

2. Stir in water and 2 tbsp (30 mL) of oil; mix until well combined. If necessary, add

more flour to make a soft dough.

3. Turn out onto a lightly floured surface and knead until smooth and elastic, about 4 minutes.

Cover and let rest on floured surface 25 minutes.

Pesto:

1. Meanwhile, in a food processor, pulse together basil, arugula, oil, Parmesan

2. Cheese, pine nuts, salt, and pepper until finely chopped.

3. Stir in lemon zest. Measure out ½ cup (125 mL) and reserve remaining pesto for another use.

Pizza

1. Preheat oven to 450°F (230°C).

2. Lightly grease a large baking sheet.

3. On lightly floured surface, roll out dough to desired shape, about ¼-inch (5 mm) thick.

4. Place on prepared baking sheet. Evenly spread ½ cup (125 mL) of pesto over dough.

5. Top with Brie, peaches and Mozzarella.

6. Bake in preheated oven until golden and bubbly, about 15 to 20 minutes.

7. Top with arugula leaves; drizzle remaining 1 tbsp (15 mL) of oil (optional) and

season to taste with salt and pepper.

Source: Dairy Goodness

Mongolian Beef Recipe & How to Cook

noreply@blogger.com (Unknown) — Mon, 28 Nov 2016 05:52:00 +0000

INGREDIENTS:

• 1 kg Chuck Steak cut into strips

• 1/2 cup Cornflour

• Vegetable Oil for deep frying

• White Long Grain Rice to serve

Mongolian Sauce

• 2 tbsp Vegetable Oil

• 1 tbsp Ground Ginger

• 1 tbsp Garlic minced

• 1/2 cup Soy Sauce

• 1/2 cup Rice Wine Vinegar

• 1/2 cup water

• 1 tsp Hoisin Sauce

• 1/2 cup Brown Sugar

• 1 tsp Cornflour mix with 3 tbsp water

• 1 tsp Chilli Flakes

• 1/2 cup Spring Onions sliced about 1cm in length

HOW TO COOK:

1. In a large bowl add 1/2 cup cornflour.

2. Add beef strips and toss to cover completely with cornflour.

3. Heat vegetable oil in a wok on medium heat.

4. In batches deep fry beef in the oil for 4-5 minutes until browned. Set aside. Once complete remove oil from wok.

5. Add 2 tbsp vegetable oil to wok and heat on high heat.

6. Add garlic and ginger and cook while stirring for 30 seconds.

7. Add soy sauce, rice wine vinegar, water and hoisin sauce. Stir through and bring to a boil.

8. Add brown sugar and cornflour and mix through.

9. Add beef strips, stir to coat with the sauce and cook on high heat for 2 minutes.

10. Add spring onions and cook for a further minute.

11. Garnish with additional spring onion and serve with rice

Chicken In A Creamy Parmesan Bacon Beer Sauce Recipe & How to Cook

noreply@blogger.com (Unknown) — Sun, 27 Nov 2016 14:32:00 +0000

INGREDIENTS:

4 chicken thighs

1 teaspoon (6g) salt

1 teaspoon (3g) pepper

3 strips of bacon, chopped

3 cloves garlic, minced

1 tablespoon (28g) flour

½ cup (4oz) pale ale

¾ cup (180mL) heavy cream

½ cup (53g) shaved parmesan

6-8 large basil leaves, ribboned

HOW TO COOK:

1. Sprinkle the chicken on all sides with salt and pepper. Place skin side down in a cold cast iron skillet. Place over medium high heat until the skin has browned, turn over and cook until chicken is cooked through. Remove from skillet.

2. Add the bacon to skillet, cooking until crispy. Remove with a slotted spoon.

3. Pour out most of the fat in the pan, leaving about 1 tablespoon still in it.

4. Stir in the garlic until fragrant, about 30 seconds, sprinkle with flour stirring until the flour has been cooked, about 1 minute. Pour in the beer, scraping to deglaze the pan. Add the cream and reduce heat to medium.

5. A hand full at a time stir in the cheese until well combined.

6. Add the chicken back into the pan, cooking until chicken is warmed.

7. Sprinkle with crispy bacon and basil. Serve immediately.

Source: The Beeroness

IPA Sriracha Chicken Wings Recipe & How to Cook

noreply@blogger.com (Unknown) — Sun, 27 Nov 2016 14:29:00 +0000

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