Visual Recipes - Newest Recipes And News

Visual Recipe - Easy Shepherd's Pie

1lb ground beef or ground turkey
1 onion chopped1tsp butter
2 cans mixed vegetables
1/8 tsp salt and pepper
1 pkg brown gravy mixed by package directions
1 tsp Italian seasoning
1/2 package instant mashed potatoes mixed by package directions

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Visual Recipe - Extremely Rich Broccoli & Cheese Homemade Soup

4 Cups Chicken Broth
(water & Chicken Bullion Cubes)

3/4 Cup Chopped Onion

2 Cups frozen broccoli, cooked and chopped up.
(1- 16 oz. bag frozen broccoli florets will be enough)

1- 8 oz. Package Regular Philadelphia Cream Cheese

1 Cup (or more) of Velveeta Processed Cheese

1/2 Tsp. Garlic Powder

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Visual Recipe - Totsong Bangus (Milkfish In Fermented Soy Cake)

1 medium size milkfish cut into pieces
2 squares tahure (fermented soy cake)
1 tbsp fermented black beans
1 tbsp minced garlic
1 medium onion sliced
1 big tomato diced
1 small ginger sliced into strips
bunch of water spinach (kangkong)
1 tsp MSG
1/4 cup vinegar
1 tbsp soy sauce
3/4 cup water
flour for dredging
salt to taste

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Visual Recipe - Beer Can Chicken

1 - 4 pound or more Whole Chicken

1 Can of beer

1 Small Onion or Potato

Basic Rub

1/4 cup brown sugar

1/4 cup paprika

2 tablespoons black pepper

2 tablespoons salt

Kansas City Style Rib Rub

1/2 cup brown sugar

1/4 cup paprika

1 tablespoon black pepper

1 tablespoon salt

1 tablespoon chili powder

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon cayenne

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Visual Recipe - Banana Cakes

500g Ripe Banana (17.5 ounces (Smash it)
400g Sugar (one and a half cups)
4 Eggs
200g Evaporated Milk (7 ounces)
400g Self raising Flour (one and a half cups)
15g Baking Powder (3 teaspoons)
13g Baking Soda (1 tablespoon)
250g Olive Oil (8.75 ounces)

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Visual Recipe - Sausage Buns

250G Flour (2.5 cups)
10G Butter (Soften) (about 1 1/2 tablespoons)
6G Yeast (1 tablespoon)
1 Egg
100ML Milk (3.4 ounces)
10 Sausages
10G Sugar (about 1 1/2 tablespoons)
A pinch of salt

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Visual Recipe - Chocolate Pudding Cake & Chocolate Whipped Cream

Chocolate Whipped Cream

1 cup whipping cream
3 Tablespoons powdered sugar
2 Tablespoons cocoa powder
1/2 teaspoon creme de cacao
1/2 teaspoon vanilla extract (not pictured)

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Visual Recipe - Morning Buns

You will Need:
500g flour (2 cups)
1 pinch of salt
20g butter (1.3 tbsp)
25g sugar (5 teaspoons)
12g fresh/dry yeast (2 1/2 teaspoons)
1 egg yolk
280ml milk (a little over 1 cup)
50g flour for dusting (3 tbsp)
1 egg beaten with 2tbsp water
1 Tbsp sesame seeds

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Visual Recipe - Hearty Texas Chili

2 lb ground turkey

1 large Spanish onion

1 large green onion

1 - 28 oz can of tomato puree

1 - 28 oz can of diced or petite cut tomatoes

1 - 14 oz can of pinto beans

1 - 14 oz can of great norther beans

1 - 6 oz can of tomato paste

2 cups of water

8 teaspoons beef bouillon

2 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons oregano leaves

2 teaspoons sugar

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Visual Recipe - Chex Muddy Buddies - Chex Puppy Chow

How to make Muddy Buddies:
9 cups Chex cereal, (any kind works)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

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Visual Recipe - Fried Key Lime Ravioli with Creme Chantilly

A Ravioli filled with Key Lime filling, rolled in Graham Crackers Crumbs, then deep fried. Served with a Creme Chantilly.

Key Lime Ravioli Dough
Ingredients:

1 cup Flour
3 tbsp Water
1 Egg
1 Tbsp Sugar
Salt
1oz Butter

Sift the flour, salt, and sugar together. Add the egg and butter until well blended. Add the water and knead for about 10 minutes.

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Visual Recipe - Coconut Island with a Lemon Sabayon Sauce

A Coconut-dusted "island" of Meringue poached in Vanilla-infused Coconut Milk. Served in a pool of Lemon Sabayon.

Coconut Island:
Ingredients:

1 Egg White
1/4 cup Sugar
5.6oz can Coconut Milk
1 Lemon
2 tsp Vanilla Extract
Coconut Flakes (toasted)

Add 1/2 of the Lemon Juice to the Egg White and whisk on high until it start getting frothy. Slowly add in the Sugar until stiff peaks form.

Bring the Coconut Milk, juice of 1/2 a Lemon, and Vanilla Extract to a simmer.

Shape the Meringue into a quenelle and poach it in the Coconut Milk for 4-5 minutes or until cooked. Remove from the Milk and gently roll in toasted Coconut Flakes.

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Visual Recipe - Satsuma & Butternut Squash Bisque & Andouille Sausage

1 Butternut Squash
3 cloves Garlic
2 Shallots
6 Satsumas
1 link Andouille Sausage (small dice)
2 tsp Red Chile Paste
1 quart Chicken Stock
5.6oz can Coconut Milk
1/4 cup Rice
2 tbsp Nuoc Mam
3 Tien Tsin Peppers
2 tbsp Curry Powder
2 tbsp Smoked Paprika
pinch Saffron
pinch Cinnamon
3-4 sprigs Fresh Thyme
1-2 sprigs Fresh Oregano
Sea Salt (to taste)
White Pepper (to taste)
Peanut Oil
Butter

Peel the Butternut Squash and cut the top off. Cut six 1/2" slices off of it and chop those into a 1/2" dice for the garnish. Roughly chop the remainder of the Squash and mix it with a bit of Peanut Oil, and a few sprigs of fresh Thyme and Oregano – roast off in a 375F oven until soft (about 30min).

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Visual Recipe - Grapefruit Jelly with Candied Capicolla Crisp

A cube of sweetened Grapefruit Jelly topped with a Candied Capicolla Crisp, served with an Ancho Chili Coulis.

Grapefruit Jelly
Ingredients:

1 Pink Grapefruit (peeled and diced)
3 tbsp Honey
2 tbsp Sugar
1 packet Gelatin
1/4 cup Marsala
Lemon Zest

Soak the grapefruit in the Honey, Sugar, Wine, and Zest for 20 minutes.

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Visual Recipe - Cornish Hen and Blood Orange Pot au Feu

I took a bit of creative liberty with this - Technically, once the Cornish Hen gets cooked, it can be served, but I feel that it would taste rather plain this way (with a traditional pot au feu, relishes and condiments are used to overcome this) so I decided to give it a nice glaze finish it before serving.

Ingredients:

2 Cornish Hens
3 cloves Garlic (diced)
1 small bulb Fennel
2 Carrots
1-2 Parsnips
2 stalks Celery
1 small Onion
1 Sweet Potato
3-4 Red Pearl Onions
3 Medjool Dates
15-20 Tellicherry Peppercorns (roasted)
2 Bay Leaves
2 sprigs Thyme
1 Blood Orange (peeled and segmented in supremes)
1 cup Blood Orange Juice
2 tbsp Ginger (minced)
1/3 cup Cognac

Blood Orange and Dijon Glaze:
Ingredients:

3 tbsp Dijon Mustard
1 tbsp White Wine Vinegar
3 tbsp Olive Oil
2 tbsp Honey
1/2 Blood Orange

For the glaze, zest the blood orange and add the juice from it. Add the honey, mustard, and vinegar, and while whisking, slowly add the olive oil.

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