Cajun Seasoning

Recipys Documentation Release 0.1

Jake Fenton, Steven Jorgensen

Feb 22, 2020

Contents

1 Food: 3

2 Baked Goods 87

3 Drinks: 95

4 Recipe Template 101

5 Indices and tables 103

i ii Recipys Documentation, Release 0.1

Welcome to Recipys, the project of two CS students and friends who enjoy cooking! This project is on github and is hosted by readthedocs.org. If you have suggestions for a recipie and are familiar with git, use the template to get started. If you are unfamiliar with git, feel free to open an issue on the issue tracker with the details of the recipe and one of us will add it to the repo. Also feel free to make note of any typographical errors, dead links or suggestions for existing recipes! Enjoy!

Contents 1 Recipys Documentation, Release 0.1

2 Contents CHAPTER 1

Food:

1.1 Poultry

Contents:

1.1.1 Cajun Chicken Pasta

Ingredients

• 4 ounces linguine pasta • 2 boneless, skinless chicken breast halves, sliced into thin strips • 2 teaspoons Cajun seasoning • 2 tablespoons butter • 1 green bell pepper, chopped • 1/2 red bell pepper, chopped • 4 fresh mushrooms, sliced • 1 green onion, minced • 1 1/2 cups heavy cream • 1/4 teaspoon dried basil • 1/4 teaspoon lemon pepper • 1/4 teaspoon salt • 1/8 teaspoon garlic powder • 1/8 teaspoon ground black pepper • 2 tablespoons grated Parmesan cheese

3 Recipys Documentation, Release 0.1

Instructions

1. Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain. 2. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat. 3. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through. 4. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese. Serves: Original recipe yields 2 servings

Notes

• •

Additional Links

• Original Recipe

1.1.2 Asian Orange Chicken

Ingredients

• Sauce: • 1 1/2 cups water • 2 tablespoons orange juice • 1/4 cup lemon juice • 1/3 cup rice vinegar • 2 1/2 tablespoons soy sauce • 1 tablespoon grated orange zest • 1 cup packed brown sugar • 1/2 teaspoon minced fresh ginger root • 1/2 teaspoon minced garlic • 2 tablespoons chopped green onion • 1/4 teaspoon red pepper ﬂakes • 3 tablespoons cornstarch • 2 tablespoons water • Chicken: • 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces

4 Chapter 1. Food: Recipys Documentation, Release 0.1

• 1 cup all-purpose ﬂour • 1/4 teaspoon salt • 1/4 teaspoon pepper • 3 tablespoons olive oil

Instructions

1. Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper ﬂakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes. 2. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours. 3. In another resealable plastic bag, mix the ﬂour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat. 4. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil. 5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally. Serves: Original recipe yields 4 servings

Notes

• •

Additional Links

• Original Recipe

1.1.3 Baked Teriyaki Chicken

Ingredients

• 1 tablespoon cornstarch • 1 tablespoon cold water • 1/2 cup white sugar • 1/2 cup soy sauce • 1/4 cup cider vinegar • 1 clove garlic, minced • 1/2 teaspoon ground ginger • 1/4 teaspoon ground black pepper

1.1. Poultry 5 Recipys Documentation, Release 0.1

• 12 skinless chicken thighs

Instructions

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. 2. Preheat oven to 425 degrees F (220 degrees C). 3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again. 4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking. Serves: Original recipe yields 6 servings

Notes

• •

Additional Links

• Original Recipe

1.1.4 Brined Chicken

Ingredients

• 1 gallon warm water • 3/4 cup kosher salt • 2/3 cup sugar • 3/4 cup soy sauce • 1/4 cup olive oil • 1 whole chicken - up to 6 lbs

Instructions

1. Pour warm wather into a container that is twice the volume of the water. 2. Pour the salt, sugar, soy sauce, and olive oil in. 3. Stir until the sugar and salt have fully dissolved, then allow brine to cool to room temp. 4. Place chicken into brine, cover, and refrigerate overnight. 5. Drain and pat chicken dry before cooking. 6. Preheat oven to 350 degrees F (175 C). 7. Place chicken into roasting pan, then into the oven.

6 Chapter 1. Food: Recipys Documentation, Release 0.1

8. Bake uncovered for 1 hour and 15 minutes. 9. Remove from oven and baste with drippings. 10. Cover with aluminum foil, and allow to rest for about 30 minutes before serving. Serves: 4 - 6

Notes

• Cook the chicken a bit longer to get a crispier skin • Tone it down on the soy sauce and/or salt

1.1.5 Buffalo Drumsticks

Ingredients

Chicken: • 8 chicken drumsticks • 2 tbsp vegetable oil • 1 tsp chili powder • 1 tsp garlic powder • salt and ground black pepper to taste Spicy Sauce: • 1/4 cup butter, melted • 1/4 cup hot sauce (franks works best) • 1 tbsp BBQ sauce

Instructions

1. Preheat oven to 375 degrees. 2. Mix the oil, chili powder, garlic powder, and some salt and pepper in a resealable plastic bag. 3. Rinse and pat dry the drumsticks. Toss the drumsticks in the plastic bag until well coated. 4. Bake drumsticks on a wire rack placed on a baking sheet until very tender and skin is crisp (about 50 min). 5. To make the spicy sauce, mix together the butter, hot sauce, and BBQ sauce in a large bowl. 6. When the drumsticks have ﬁnished baking, toss them in the spicy sauce and place them back in the oven for around 10-15 min. Serves: Original recipe yields 4 servings

Notes

• •

1.1. Poultry 7 Recipys Documentation, Release 0.1

Additional Links

• Original Recipe

1.1.6 Cajun Chicken

Ingredients

• 1 Chicken Breast - punded to 1/2 inch thickness • 1/2 Tbsp Vegetable Oil • 1/2 Tbsp Cajun Seasoning • 1/2 Tbsp Lemon Pepper • Garlic Powder to taste • Dash of Italian Seasoning

Instructions

1. In a bowl, mix the oil, cajun seasoning, italian seasoning, garlic powder, and lemon pepper 2. Place chicken breast in bowl and coat with mixture 3. Cover and refrigerate for 30 minutes 4. Preheat the grill to high heat 5. Lightly Oil the grill grate 6. Drain chicken and discard marinade 7. Place chicken on grill and cook 6 - 8 minutes on each side; or until jucies run clear Serves: 1

Notes

• Don’t forget to pound the chicken • Ease off on the lemon pepper maybe?

Additional Links

• Original Recipe

1.1.7 Chicken Enchilladas

Ingredients

• 3 cups baked chicken breast • 1 can cream of chicken soup • 1 can cream of celery soup

8 Chapter 1. Food: Recipys Documentation, Release 0.1

• 1 cup/can? milk • 1/2 lb colby cheese - grated • 1/2 lb monteray jack cheese - grated • 1 small can green chopped chillies • 1 package large soft tortilla shells

Instructions

1. Slowly cook milk, soup, 1/2 of each of the cheeses, and green chillies. Stir for 10 minutes 2. Set aside half of this and add the chicken to the other half 3. Heat until chicken is hot 4. Use chicken mixture to ﬁll tortilla shells 5. Wrap and put in sprayed 9 x 13 pan with folded sides down 6. Cover with remaining mixture and use the rest of the cheese on top 7. Bake at 350 degrees for 20 minutes 8. Turn down to 325 degrees for 20 minutes 9. Let it set for 5 to 10 minutes Serves: 4 - 6

Notes

• These instructions seem vague. . .

Additional Links

1.1.8 Chicken Fried Rice

Ingredients

• 2 Eggs • 2 Raw Skinless CHicken Breasts • 2 Cloves of Garlic - minced • 1 Tbsp Butter • 1 Tbsp Vegetable Oil • 1 Onion - chopped • 1 cup Frozen Mixed Vegetables • 2 cups White Rice • 4 Tbsp Soy Sauce • 2 Tsp Ground Black Pepper • Salt (to taste)

1.1. Poultry 9 Recipys Documentation, Release 0.1

Instructions

1. Melt butter in small skillet 2. Scramble the eggs and cook in skillet until done, leaving egg ﬂat (like making omlettes) 3. Remove from heat and set aside 4. Put some vegetable oil in another skillet and put on medium heat 5. Add a clove of garlic to the oil when hot and allow to cook for 30 seconds 6. Cut raw chicken into chunks and add to oil 7. Cook chicken fully and remove from heat 8. In a large skillet, heat some vegetable oil and add 1 clove of garlic 9. Add mixed veggies and onions and cook until mostly soft 10. Add chicken, rice, soy sauce, salt, and pepper to skillet and mix 11. Shred egg and add to skillet (technically supposed to do this 2 min after last step but who cares) 12. Cook for 5 - 10 minutes, stirring occasionally Serves: 2 - 4

Notes

• Deﬁnitely needs a bit of ginger added with the soy sauce • Recommend adding more soy sauce/ black pepper to recipe

Additional Links

• Original Recipe

1.1.9 Chicken Makhani

“Indian butter chicken” Serves 4ish. Reccomended to serve over rice. Mildly spicey, can be adjusted w/ amount of cayenne pepper.

Ingredients

Sauce ingredients: • 1 tbsp. peanut oil (vegetable will work) • 1 shallot, ﬁnely chopped • 1 white onion, ﬁnely chopped • 2 tbsp. butter • 2 tsp. lemon juice • 1 tbsp. ginger garlic paste (ginger + garlic + butter, 1 tsp. each) • 1 tsp. garam masala

10 Chapter 1. Food: Recipys Documentation, Release 0.1

• 1 tsp. chili powder • t tsp. cumin • 1 bay leaf • 1/4 cup plain yogurt • 1 cup half and half • 1 cup tomato puree (note: 1/2 cup probably better) • 1/4 tsp. cayenne pepper (or to taste) • 1 pinch salt • 1 pinch black pepper • 1 tbsp. cornstarch • 1/4 cup water Chicken ingredients: • 1 tbsp. peanut oil • 2 pounds boneless, skinless chicken, cut into bite sized pieces • 1 tsp. garam masala • 1 pinch cayenne pepper (or to taste)

Instructions

1. Heat 1 tbsp. oil in large saucepan over medium-high heat. Saute shallot and onion until soft and translucent. 1. Stir in butter, lemon juice, ginger-garlic paste, 1 tsp. garam masala, chli powder, cumin and bay leaf. Stir for ~1min. 2. Add tomato sauce, cook for ~1min. 3. Reduce heat to low and simmer for 10 mins, stirring frequently. Season with salt and pepper. 2. Heat 1 tbsp. oil in heavy skillet over medium heat. Cook chicken until lightly browned (~10min). 3. Reduce heat and season with 1 tsp. garam masala and 1 tsp. cayenne pepper. Add a few spoonfuls of sauce (slightly more than enough to coat chicken), simmer until sauce has reduced and chicken is no longer pink. 4. Stir cooked chicken into sauce. 5. Mix together cornstarch and water, then add mixture to sauce. Cook for 5-10min, or until thickened.

Notes

• Recipie for garam masala follows: – 1 tbsp. ground cumin – 1 1/2 tsp. ground corriander – 1 1/2 tsp. ground cardamom – 1 1/2 tsp. ground black pepper – 1 tsp. ground cinnamon

1.1. Poultry 11 Recipys Documentation, Release 0.1

– 1/2 tsp. ground cloves – 1/2 tsp. ground nutmeg

Additional Links

Recipe srouce

1.1.10 Chicken Stir Fry

Ingredients

• 2 cups White Rice • 4 cups Water • 2/3 cup Soy Sauce (gotta constrict those blood vessels) • 1/4 cup Brown Sugar • 1 Tbsp Cornstarch • 1 Tbsp Ginger - minced • 1 Tbsp Garlic - minced (that’s cute) • 1/4 tsp Red Pepper Flakes • 3 Boneless Skinless Chicken Breasts - bite sized chuncks • 1 Tbsp Sesame Oil (not sure how much I care what oil it is) • 1 Bell Pepper - julienned • 1 cup Carrots - matchstick • 1 head Broccoli - broken into ﬂorets • 1 Onion - chopped or sliced (Deﬁnitely using more than one) • Moar oil • Other veggies of your choice

Instructions

1. Combine soy sauce, brown sugar, and corn starch in a small bowl; Stir till smooth 2. Mix ginger, garlic, and red pepper into bowl 3. Coat chicken with marinade and refrigerate for at least 15 minutes (or 10 if you are lazy like me) 4. Heat sesame oil in large skillet over medium high heat 5. Add some garlic and cook for 30 seconds 6. Add veggies to skillet and cook until just about tender (5 min) (Deﬁnitely more than 5. . . liars) 7. Remove veggies from skillet and keep warm 8. Remove chicken from marinade, reserving liquid 9. Heat more sesame oil in the skillet over medium high heat

12 Chapter 1. Food: Recipys Documentation, Release 0.1

10. Cook and stir chicken until slightly pick on the inside 11. Return veggies to skillet and add reserve marinade 12. Bring to a boil, cook until chicken is no longer pink 13. Serve over rice Serves: 4 - 6

Notes

• Deﬁnitely needs a bit of ginger added with the soy sauce • Recommend adding more soy sauce • Recommend cooking chicken in garlic as well (garlic for days)

Additional Links

• Original Recipe

1.1.11 Chicken Stir Fry 2

Notes

• I saw that we already had an entry for chicken stir fry but thought that this was different enough (and good enough :D) to add another entry. • I made this for a dinner party we had here and a lot of my friends loved it. • Haven’t done it for meal prep yet, but I’d imagine it would go well. • Splurge on the seasame oil (or “borrow” some from a friend ;) ). The fragrance/taste is v good. • The author of this recipie looks to make her own content so I’m liking her here as well at the bottom of the page. • The sauce is seriously amazing. • I had never gotten ginger before and it def add a lot of ﬂavor to the dish. Buy real ginger and grate it up (it doesn’t take that long) and don’t use the pre grated ginger that comes in a bottle. • I used garlic from a jar. I hate chopping garlic. • Def don’t skip out on the cashews. They add a lot.

Ingredients (Sauce)

• 4 tbsp soy sauce (I used low sodium; you don’t have to) • 3 tbsp peanut butter • 2 tbsp honey • 1 tsp of seasame oil (see my note above) • 1 tbsp of ginger (see note above)

1.1. Poultry 13 Recipys Documentation, Release 0.1

• 2-3 tbps of water (to make sauce to consistency)

Ingredients (Stirfry)

• 1 tbsp olive oil • 1 pound of chicken cut into 1 inch pieces • 3 cloves of garlic • 2 cups of broccoli ﬂoretts • 1 red bell pepper cut into narrow strips • 1 cup sugar snap peas (we didn’t use these SINCE SMITH’S IS ALWAYS OUT OF THEM) and the dish turned out ﬁne! • 1/2 cup of carrots cut into smaller carrots • 1/3 cup of unsalted cashews • 4 green onions chopped. • Some mushrooms (chopped) I added these because I love mushrooms.

Ingredients (Rice)

• Rice

Instructions

1. Begin cooking your rice. 2. Whisk together all of your sauce stuff and set aside. Add however much water you want to the sauce to get things to the consistency you want. This is about to smell amazing. 3. In skillet (sized appropriately for about the food you’re going to make) drizzle olive oil into pan and then saute chicken. Season with salt and pepper if you want. Cook chicken through. 4. Add garlic to pan and saute for half a minute. 5. Add your veggies (broccoli, red pepper, snap peas, carrots, mushrooms) to the dish and continue to cook until veggies are tender (about 5 mins). 6. Add cashews and green onions and sauce and cook for another minute. 7. Hopefully your rice is done by now. 8. Serve. Serves: at least 1

Additional Links

Link

14 Chapter 1. Food: Recipys Documentation, Release 0.1

1.1.12 Chicken Parmesan

Ingredients

• 4 skinless, boneless chicken breast halves • salt and freshly ground black pepper to taste • 2 eggs • 1 cup panko bread crumbs, or more as needed • 1/2 cup grated Parmesan cheese • 2 tablespoons all-purpose ﬂour, or more if needed • 1 cup olive oil for frying • 1/2 cup prepared tomato sauce • 1/4 cup fresh mozzarella, cut into small cubes • 1/4 cup chopped fresh basil • 1/2 cup grated provolone cheese • 1/4 cup grated Parmesan cheese • 1 tablespoon olive oil

Instructions

1. Preheat an oven to 450 degrees F (230 degrees C). 2. Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper. 3. Beat eggs in a shallow bowl and set aside. 4. Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside. 5. Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides. 6. Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes. 7. Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven. 8. Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil. 9. Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serves: Original recipe yields 4 servings

1.1. Poultry 15 Recipys Documentation, Release 0.1

Notes

• •

Additional Links

• Original Recipe

1.1.13 Chicken Shawarma

Ingredients

• 1 lemon, juiced • 1/2 cup olive oil • 1 tablespoon olive oil • 6 cloves garlic, minced • 1 teaspoon kosher salt • 2 teaspoons fresh ground black pepper • 2 teaspoons ground cumin • 2 teaspoons paprika • 1/2 teaspoon turmeric • pinch of ground cinnamon

16 Chapter 1. Food: Recipys Documentation, Release 0.1

• Red pepper ﬂakes to taste • 2 pounds boneless, skinless chicken thighs • 1 large red onion, peeled and quartered • 2 tablespoons chopped fresh parsley

Instructions

1. Create marinade for the chicken by combining the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin paprika, turmeric, cinnamon, and red pepper ﬂakes in a large bowl. Whisk to combine. 2. Add chicken and toss well. 3. Cover and store in refrigerator for 1 - 12 hours. 4. Heat oven to 425 degrees. 5. Use the tablespoon of olive oil to grease a rimmed sheet tray. 6. Add the quartered onion to the marinade and toss to combine. 7. Remove everything from the marinade and place on the sheet tray, spreading evenly. 8. Place the tray in the oven and roast until browned and crisp at the edges, 30 - 40 minutes. 9. Remove from the oven, allow to rest for 2 minutes, then slice into bits. 10. Scatter parsley over the top and serve with whatever you want. Serves: Original recipe yields 4-6 servings

Notes

• Original recipe called for 2 lemons. This is entirely too much. •

Additional Links

•

1.1.14 Slow Cooker Chicken Taco Soup

Ingredients

• 1 onion, chopped • 1 (16 ounce) can chili beans • 1 (15 ounce) can black beans • 1 (15 ounce) can whole kernel corn, drained • 1 (8 ounce) can tomato sauce • 1 (12 ﬂuid ounce) can or bottle beer • 2 (10 ounce) cans diced tomatoes with green chilies, undrained

1.1. Poultry 17 Recipys Documentation, Release 0.1

• 1 (1.25 ounce) package taco seasoning • 3 whole skinless, boneless chicken breasts • 1 (8 ounce) package shredded Cheddar cheese (optional) • sour cream (optional) • crushed tortilla chips (optional)

Instructions

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. 2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired. Serves: Original recipe yields 8 servings (8 Servings)

Notes

• •

Additional Links

• Original Recipe

1.1.15 Creamy Garlic Parmesan Chicken

Ingredients

• 4 medium chicken breasts • salt and pepper to taste • 2 tbsp olive oil • 3 - 4 cloves garlic - minced • 1 cup light cream (or half & half) (or heavy cream) • 1 tbsp Italian seasoning (or oregano) • 1/2 cup grated parmesan cheese • (Optional) 1 cup spinach - chopped

18 Chapter 1. Food: Recipys Documentation, Release 0.1

Instructions

1. Season chicken with salt and pepper. 2. Heat olive oil in a large heavy skillet or pan. Add chicken to the pan and cook for 5 - 6 minutes per side or until outside is golden and chicken is cooked through. 3. Romove chicken from the pan, reduce heat to low-medium, and add the garlic. Stir for 30 seconds. 4. Add the cream, Italian seasoning, and parmesan cheese. Stir to combine. Stir in spinach if desired. 5. Simmer for another 2 - 3 minutes. 6. Return chicken to the pan and simmer for another minute, then turn off the heat. Spoon sauce over chicken and serve. Serves: Original recipe yields 4 servings

Notes

• Add the parmesan incrementally to allow better melting. •

Additional Links

• Original Recipe

1.1.16 Indian Butter Chicken

Ingredients

• 1 cup butter, divided • 1 onion, minced • 1 tablespoon minced garlic • 1 (15 ounce) can tomato sauce • 3 cups heavy cream • 2 teaspoons salt • 1 teaspoon cayenne pepper • 1 teaspoon garam masala • 1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks • 2 tablespoons vegetable oil • 2 tablespoons tandoori masala

1.1. Poultry 19 Recipys Documentation, Release 0.1

Instructions

1. Preheat oven to 375 degrees F (190 degrees C). 2. Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes. 3. Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions. 4. While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet. 5. Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving. Serves: Original recipe yields 6 servings

Notes

• •

Additional Links

1.1.17 Firecracker Chicken

Ingredients

Sauce: • 1/3 cup buffalo sauce • 1 1/4 cup packed light brown sugar • 1 tbsp water • 2 tsp apple cider vinegar • 1/2 tsp salt • 1/4 tsp red pepper ﬂakes Other: • 1/4 cup canola oil • 4 boneless skinless chicken breasts • salt and pepper • 1 cup cornstarch • 2 large eggs • Rice to serve with dish

20 Chapter 1. Food: Recipys Documentation, Release 0.1

Instructions

1. Cut the chicken breasts into bite-sized pieces and season with salt and pepper. 2. In sparate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch, then into egg mixture. 3. Heat canola oil in a large skillet or wok over medium high heat. Cook chicken until browned. 4. Meanwhile, in a medium sized mixing bowl, combine all of the sauce ingredients. Pour over browned chicken and cook until the sauce starts to thicken. 5. Serve with rice. Serves: Original recipe yields 6 servings

Notes

• Try using the General Tsao Chicken method for frying the chicken instead.

Additional Links

• Original Recipe

1.1.18 Garlic Basil Chicken

Ingredients

• 1lb Boneless chicken breasts • 1/4 cup oil • 5-6 Roma tomatoes (or 3 greenhouse, if you don’t have romas) • 6 Cloves of garlic • 2 Handfuls of basil, cut into ribbons • 2 Zucchinis, sliced • 1/4 cup Butter

Instructions

1. Prep tomatoes, basil and garlic and set aside. 2. Heat the oil in a heavy pan over medium heat. Once hot, add chicken and pan fry until done (6-10 minutes). Leave covered for the ﬁrst 4 minutes, then allow excess water to simmer off. 3. Once the chicken is done, set it aside. Do not drain the pan. 4. IN THE SAME PAN, with the same oil and everything, add tomatoes. Bring to a simmer and cook until they’ve broken down to a saucelike mixture. 5. Add garlic to the sauce and continue to simmer. 6. In a second pan, melt half the butter and add zucchini. Salt and pepper to taste. Cook over medium heat, turning frequently, for 4 minutes. 7. Add basil and chicken to sauce mixture. Simmer for 2 minutes.

1.1. Poultry 21 Recipys Documentation, Release 0.1

8. Place zucchini on plate, serve chicken and sauce on top. Serves: 2

Notes

• It’s recommended to pound the chicken to an even thickness to allow it to cook completely evenly–I’ve found this isn’t wholly necessary. • Ease off on the lemon pepper maybe?

Additional Links http://pinchofyum.com/garlic-basil-chicken-with-tomato-butter-sauce

1.1.19 General Tsao Chicken

Ingredients

• 4 cups vegetable oil for frying • 1 egg • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2 inch cubes • 1 teaspoon salt • 1 teaspoon white sugar • 1 pinch white pepper • 1 cup cornstarch • 2 tablespoons vegetable oil • 3 tablespoons chopped green onion • 1 clove garlic, minced • 6 dried whole red chilies • 1 strip orange zest • 1/2 cup white sugar • 1/4 teaspoon ground ginger • 3 tablespoons chicken broth • 1 tablespoon rice vinegar • 1/4 cup soy sauce • 2 teaspoons sesame oil • 2 tablespoons peanut oil • 2 teaspoons cornstarch • 1/4 cup water

22 Chapter 1. Food: Recipys Documentation, Release 0.1

Instructions

1. Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). 2. Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. Mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated. 3. In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to ﬂoat, about 3 minutes. Remove the chicken and allow to cool as you fry the next batch. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked ﬁrst. Cook until the chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate. 4. Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Stir in the green onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chiles brighten. Add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes. 5. Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce. Serves: Original recipe yields 6 servings

Notes

• •

Additional Links

• Original Recipe

1.1.20 Hasselback Chicken

Ingredients

• Splash of oil • 50g Fresh Spinach • 50G Ricotta Cheese • 2 Chicken Breasts • 20g Cheddar Cheese • Paprika • Salt • Pepper

1.1. Poultry 23 Recipys Documentation, Release 0.1

Instructions

1. Cook the spinach on a medium heat in a splash of oil for 3-5 minutes until it is slightly wilted. 2. Stir in the ricotta and cook for a further 30-60 seconds. Allow to cool. 3. Cut slits into the chicken breasts about 1cm apart but don’t cut all the way through - about 75% of the way down is what you should aim for, but don’t stress over it. 4. Stuff all of the spinach and ricotta mixture into the slits. 5. Season the chicken with salt and pepper. 6. Grate the cheddar and sprinkle it generously on top. 7. Shake a good bit of ground paprika over the chicken to add some colour and ﬂavour. 8. Bake in the centre of a pre-heated oven for 20-25 minutes 200°C/400°F/Gas Mark 6 until the cheese has melted and the juices are clear.

Additional Links

• Reddit thread • GIF recipe

1.1.21 Jerk Chicken

Ingredients

• 6 green onions, chopped • 1 onion, chopped • 1 jalapeno pepper, seeded and minced • 3/4 cup soy sauce • 1/2 cup distilled white vinegar • 1/4 cup vegetable oil • 2 tablespoons brown sugar • 1 tablespoon chopped fresh thyme • 1/2 teaspoon ground cloves • 1/2 teaspoon ground nutmeg • 1/2 teaspoon ground allspice • 1 1/2 pounds skinless, boneless chicken thighs

Instructions

1. In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds. 2. Place the chicken in a medium bowl, and coat with the marinade. Refrigerate for 4 to 6 hours, or overnight. 3. Preheat grill for high heat (can also use cast iron).

24 Chapter 1. Food: Recipys Documentation, Release 0.1

4. Lightly oil grill grate. Cook chicken on the prepared grill 6 to 8 minutes, until juices run clear. 5. If cooking in cast iron, ﬂip chicken when edges turn white, add a couple tbsps of water and cover, cooking until inside reads 165 degrees (approx. 10mins) Serves: Original recipe yields 4 servings

Notes

• Can be marinaded longer for more ﬂavor • Use chicken thighs, they are better (recipe has been updated to reﬂect this)

Additional Links

• Original Recipe

1.1.22 Kuku Paka

Ingredients

• 3 lbs. chicken breast - cut into bite-sized chunks • 1 onion - chopped • 2 or 3 chilli peppers - chopped • 2 tbsp fresh ginger - minced • 2 tbsp garlic - minced • 1/4 cup vegetable oil (or Ghee) • 1 tbsp curry powder • 2 tbsp ground cumin • 2 cups diced tomatoes • 2 cups coconut milk • salt and pepper to taste • 1/2 cup cilantro - chopped • Rice to serve with

Instructions

1. Add onions, chiles, ginger, and garlic to a blender/food processor and blend until smooth. Add a little water if necessary to blend easier. 2. Heat oil/ghee in a large pot over medium ﬂame. Add the blended ingredients, curry powder, and cumin to the pot and saute for 5 - 8 minutes (until liquid has reduced a bit). 3. Stir in the tomatoes and simmer for 3-4 minutes. Then add chicken, coconut milk, salt, and pepper. 4. Reduce heat to low and simmer covered until chicken is cooked through and tender, anywhere from 30 minutes - 1 hour.

1.1. Poultry 25 Recipys Documentation, Release 0.1

5. Stir in cilantro, adjust seasoning with salt and pepper as needed, and serve with rice. Serves: Original recipe yields 6 servings

Notes

• Add more cumin (and maybe salt) for a better depth of ﬂavor.

Additional Links

• Original Recipe

1.1.23 Kung Pao Chicken

Ingredients

Sauce: • 1/4 cup water • 1/4 cup soy sauce • 4 tsp. cornstarch • 1 Tbsp. sugar • 1 tsp. vinegar • Dash of hot sauce Chicken: • 2 boneless skinless chicken breasts - cubed • 1 Tbsp. beer • 1 tsp. cornstarch • 1 tsp. soy sauce The rest: • 2 - 4 cloves garlic • 2 tsp. ground ginger • 1 Tbsp. sesame or vegetable oil • 1 cup chopped onion • 1/2 cup dry roasted peanuts (optional) • 1/2 cup cashews (optional) • Rice to serve over

26 Chapter 1. Food: Recipys Documentation, Release 0.1

Instructions

1. Mix all stuff in chicken section together 2. Heat oil in wok, then add ginger and garlic 3. Cook for 15 seconds before adding chicken mixture 4. Cook chicken until done, then push to outer edges of wok 5. Mix sauce Ingredients together and to middle of wok 6. Stir until it begins to thicken and bubble 7. Add onions and nuts (if desired) to wok and cook until onion softens 8. Serve over rice Serves: 4 - 6

Notes

• •

Additional Links

1.1.24 One Skillet Creamy Lemon Chicken

Ingredients

• Half of a purple onion • Bunch of asparagus, julienned • Two chicken breasts, sliced thinly lengthwise • ½ cup of chicken broth • ¼ cup of lemon juice • 1 tsp. of Red Pepper Flakes • 1/2 to 1 Tbsp. of minced Garlic (depending on preference) • 3 Tbsp. of olive oil, divided. • 1 Tbsp. of butter • ¼ cup of heavy whipping cream • Fresh parsley, to taste.

Instructions

1. Mix chicken broth, lemon juice and red pepper ﬂakes and garlic in a small bowl. Set aside. 2. In a heavy saucepan, sauté bunch of julienned asparagus in 1 Tbsp. of olive oil. Remove asparagus whenal dente.

1.1. Poultry 27 Recipys Documentation, Release 0.1

3. Add 1 more Tbsp. of olive oil and two chicken breasts, sliced thinly, lengthwise. Remove chicken breasts once cooked through. 4. Add last Tbsp. of olive oil and the onion. Sauté until translucent. 5. Add chicken broth mixture and simmer a few minutes until reduced. 6. Add butter and whipping cream. 7. Add back chicken and asparagus to warm. Plate chicken, then asparagus. Top with sauce and fresh parsley, to taste.

Additional Links

• GIF recipe • Source • Reddit thread

1.1.25 Pad Thai Chicken Wings

Ingredients

• 15 (about 2 lbs) chicken wings, drumettes and wingettes separated • 1/2 cup ﬂour • 1 1/2 tbsp ﬁsh sauce • 3 tbsp tamarind concentrate • 1/4 cup Thai sweet chili sauce • 3 tbsp sriracha • 1/3 cup palm sugar • 2 tbsp salted peanuts, roughly chopped • 1 tbsp garlic, minced • 1 tbsp chives, chopped • 1 tbsp cilantro, chopped • Oil for deep frying

Instructions

• First make the sauce: In a saucepan on medium heat, add tamarind concentrate, palm sugar, Sriracha, Thai chili sauce, and fish sauce to the saucepan. Whisk well to combine. Turn off the heat once the sauce has thickened and reduced. Set aside. • Heat oil in a wok to 350°F. Pat dry chicken wings. Coat in flour and shake off the excess. • These wings are double fried, so you will need to work in several batches, depending on the size of your wok or fryer. Carefully place each wing piece in the oil. Remove first batch after 6-8 minutes, when they are slightly golden brown. Allow oil to heat back up to 350°F before frying the next batch. Remove and let the wings rest for about 5 minutes. Heat the oil up to 380°F and fry the wings for a second time, until they are crispy and golden. Rest wings on a wire rack.

28 Chapter 1. Food: Recipys Documentation, Release 0.1

• Using a ﬁne mesh strainer, fry minced garlic in the hot oil for a few minutes, until crispy and golden brown. Set aside to drain on paper towel. Prepare the topping by mixing the peanuts, cilantro, and chives. • In a large bowl, toss wings in the sauce with half of the topping mixture. Serve on a platter and sprinkle the remaining half of the toppings.

Additional Links

• GIF recipe • Source video • Reddit thread

1.1.26 Pad Thai

Ingredients

• 1 (12 ounce) package rice noodles • 2 tablespoons butter • 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces • 1/4 cup vegetable oil • 4 eggs • 1 tablespoon white wine vinegar • 2 tablespoons ﬁsh sauce • 3 tablespoons white sugar • 1/8 tablespoon crushed red pepper • 2 cups bean sprouts • 1/4 cup crushed peanuts • 3 green onions, chopped • 1 lemon, cut into wedges

Instructions

1. Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside. 2. Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until ﬁrm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, ﬁsh sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes. Serves: Original recipe yields 6 servings

Notes

• •

1.1. Poultry 29 Recipys Documentation, Release 0.1

Additional Links

• Original Recipe

1.1.27 Salsa Chicken

Ingredients

• 4 skinless, boneless chicken breast halves • 4 teaspoons taco seasoning mix • 1 cup salsa • 1 cup shredded Cheddar cheese • 2 tablespoons sour cream (optional)

Instructions

1. Preheat oven to 375 degrees F (190 degrees C) 2. Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all. 3. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear. 4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve. Serves: Original recipe yields 4 servings

Notes

• •

Additional Links

• Original Recipe

1.1.28 Shoyu Chicken

Ingredients

• 1 cup soy sauce • 1 cup brown sugar • 1 cup water • 4 cloves garlic, minced • 1 onion, chopped

30 Chapter 1. Food: Recipys Documentation, Release 0.1

• 1 tablespoon grated fresh ginger root • 1 tablespoon ground black pepper • 1 tablespoon dried oregano • 1 teaspoon crushed red pepper ﬂakes (optional) • 1 teaspoon ground cayenne pepper (optional) • 1 teaspoon ground paprika (optional) • 5 pounds skinless chicken thighs

Instructions

1. Whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper ﬂakes, cayenne pepper, and paprika in a large glass or ceramic bowl. Add the chicken thighs, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate the chicken in the refrigerator for at least 1 hour. 2. Preheat an outdoor grill for medium heat, and lightly oil the grate. 3. Remove the chicken thighs from the marinade. Discard the remaining marinade. Grill the chicken thighs on the preheated grill until cooked through, about 15 minutes per side. Serves: Original recipe yields 12 servings

Notes

• •

Additional Links

• Original Recipe

1.1.29 Slow Cooker Chicken Tikka Masala

Ingredients

• 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces • 1 large onion, diced • 3 cloves garlic, minced • 1-inch piece of ginger, peeled and grated • 2 tablespoons tomato paste • 2 tablespoons garam masala • 2 teaspoons smoked paprika • 2 teaspoons kosher salt • 2 – 15-ounce cans diced tomatoes • 1-½ cups coconut milk

1.1. Poultry 31 Recipys Documentation, Release 0.1

• Fresh cilantro, chopped to serve • 2 cups rice, cooked

Instructions

1. Place the onions, garlic, ginger, garam masala, paprika, salt and tomato paste in a 3-quart or larger slow cooker and mix well. 2. Add the diced chicken and stir to evenly coat with the spice mixture. 3. Add the diced tomatoes, cover the slow cooker and cook on high for about 4 hours, stirring occasionally. 4. Thirty minutes before the end of cooking, stir in the coconut. If you want a thicker sauce, leave the slow cooker uncovered during the remaining cook time. 5. Serve over rice, topped with cilantro.

Notes

• Additional (i.e. double what’s called for) spices suggested • Suggested to sauté the onions, ginger, garlic, spices & tomato paste before putting it all in the slowcooker.

Additional Links

• GIF recipe • Source • Reddit thread

1.1.30 Slow Cooker Honey Teriyaki Chicken

Ingredients

• 4 boneless chicken breasts, about 2 pounds • ½ cup soy sauce • ½ cup honey • ¼ cup rice wine vinegar • ¼ cup onion, chopped • 2 garlic cloves, minced • ¼ teaspoon pepper • ¾ teaspoon ground ginger • ¼ cup water • 3 Tablespoons Cornstarch • Optional garnish: green onions, sesame seeds

32 Chapter 1. Food: Recipys Documentation, Release 0.1

Instructions

1. Spray your slow cooker with cooking spray and place the chicken breasts in the bottom. In a small bowl whisk the soy sauce, honey, rice wine vinegar, onion, garlic, pepper and ginger. Pour over the chicken breasts. 2. Cook on high for 3-4 hours or low for 4-5 or until chicken is cooked throughout and shreds easily. Once the chicken is cooked, remove with a slotted spoon and shred on a plate. 3. Pour the sauce into a medium sauce pan. In a small bowl, whisk together the water and cornstarch. Slowly whisk into the sauce on medium high heat. Continue to whisk and let it boil until the honey teriyaki sauce starts to thicken. About 2 minutes. 4. Add the chicken back to the slow cooker and pour the sauce on top stirring to coat. Serve over rice and garnish if desired.

Additional Links

• GIF recipe • Reddit thread

1.1.31 Slow Cooker Lemon Garlic Chicken

Prep time: 10 mins Cook time: 4 hours Total time: 4 hours 10 mins Serves 4

Ingredients

• 4 lemons • 2-3 heads of garlic • 1 whole chicken 4 to 5 pounds • Fresh rosemary, or any fresh herbs • All-purpose steak seasoning or salt and pepper

Instructions

1. Cut garlic heads and lemons in half and lay in bottom of slow cooker. 2. Cut the bottoms off the lemons so they lay ﬂat. 3. Add a sprig of rosemary, or any herbs. 4. Remove insides from chicken, rinse chicken and pat dry. 5. Season chicken well, inside and out, with all-purpose steak seasoning or salt and pepper. 6. Lay chicken on top of garlic and lemon slices and stuff the chicken with a garlic head cut in half, and a lemon cut in quarters. 7. Cover top of chicken with additional lemon slices and rosemary. 8. Turn slow cooker to high, and cook for about 4 hours, or until chicken reaches 165 degrees. 9. Slow cooker cooking times vary.

1.1. Poultry 33 Recipys Documentation, Release 0.1

10. Important: Use a meat thermometer to check for doneness. 11. When chicken has reached 165, turn off slow cooker and let chicken rest for about 15 minutes. 12. Remove from slow cooker, carve and serve. 13. Liquid from slow cooker can be strained and served over chicken.

Notes

• “grilled” probably means “broiled” here.

Additional Links

• GIF recipe • Source • Reddit thread

1.1.32 Sweet and Sticky Honey Soy Sauce Chicken Strips

Serves 3-4 Takes ~45 minutes

Ingredients

For the chicken strips: • 2 pounds (910g) boneless skinless chicken breast or chicken tenderloins • 1 cup (240ml) panko bread crumbs (or regular bread crumbs) • 2 eggs • 3/4 cup (100g) all-purpose ﬂour, or more if needed • 1 teaspoon (5ml) kosher salt • fresh cracked black pepper to taste For the sweet and sticky honey soy sauce: • 1/2 cup (120ml) ketchup • 1/2 cup (120ml) honey <–I ended up adding 3/4 cup of honey. • 1/4 cup (60ml) soy sauce (or ﬁsh sauce cause it tastes better! Fish sauce will be saltier, stat with 2-3 tablespoons) • 1 tablespoon (15ml) chili garlic sauce or any hot sauce (optional) • 1 tablespoon (15ml) fresh lime juice • 1 tablespoon (15ml) rice vinegar

34 Chapter 1. Food: Recipys Documentation, Release 0.1

Instructions

1. Pre-heat oven to 425 degrees F. Prepare 1-2 baking sheets lined with parchment paper. 2. If using chicken breasts, cut into thin strips. The thicker they are, the longer they take to cook. 3. Make sure the strips are consistently sized so that you get even baking. 4. In a bowl, add panko or bread crumbs. In another bowl, beat the eggs. In medium bowl combine flour, salt and black pepper. 5. Dredge each strip of chicken in flour, then egg, then Panko or bread crumbs. Lay coated chicken strips on sheet pan. Repeat for all chicken strips. 6. Bake chicken strips in oven for about 20-25 minutes, or until chicken is cooked through and crisp. 7. Remember to turn the chicken strips about 1/2 way through cooking. 8. While the chicken is baking, make the sauce. In bowl, combine all the sauce ingredients: ketchup, honey, soy sauce, chili garlic sauce, fresh lime juice and rice vinegar. 9. When chicken is finished baking, set aside. 10. Heat a large skillet over medium heat. Add half of the chicken strips and half of the sauce. Toss to coat and cook for about 30 seconds on each side or until the chicken strips soak up the sauce on both sides and become sticky. Repeat with remainder of sauce and chicken strips. (Cooking Tip: Don’t let the pan get too hot because if the pan becomes too hot, it dries up the sauce and becomes too sticky.)

Additional Links

• Image • Reddit thread • Source

1.1.33 Sweet and Sour Chicken

Ingredients

• 1 (8 ounce) can pineapple chunks, drained (juice reserved) • 1/4 cup cornstarch • 1 3/4 cups water, divided • 3/4 cup white sugar • 1/2 cup distilled white vinegar • 2 drops orange food color • 8 skinless, boneless chicken breast halves - cut into 1 inch cubes • 2 1/4 cups self-rising ﬂour • 2 tablespoons vegetable oil • 2 tablespoons cornstarch • 1/2 teaspoon salt • 1/4 teaspoon ground white pepper

1.1. Poultry 35 Recipys Documentation, Release 0.1

• 1 egg • 1 1/2 cups water • 1 quart vegetable oil for frying • 2 green bell pepper, cut into 1 inch pieces

Instructions

1. In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens. 2. Combine ﬂour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated. 3. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels. 4. When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top. Serves: Original recipe yields 8 servings

Notes

• •

Additional Links

• Original Recipe

1.1.34 Turkey Caprese Meatloaf Cups

Ingredients

• 1 large egg • 2 pounds ground turkey breast • 1/3 cup sun-dried tomatoes, drained and chopped • 1/4 cup fresh basil leaves, chopped • 6 ounces fresh mozzarella, shredded • 1/2 teaspoon garlic powder • Salt and pepper, to taste •

36 Chapter 1. Food: Recipys Documentation, Release 0.1

Instructions

1. Preheat oven to 400f 2. Beat the egg in a large mixing bowl. 3. Add the remaining ingredients and mix everything together with your hands until evenly combined. 4. Grease a 12-cup mufﬁn tin and divide the turkey mixture among the mufﬁn cups* 5. Bake in the preheated oven until the turkey is cooked through, 25 to 30 minutes. 6. Serve and enjoy!* Serves: Makes 12 mini meatloaves

Notes

• tightly pressing the mixture in. • To sotre: Cool completely, then store in airtight container in fridge up to 5 days.

Additional Links

Source Video

1.1.35 Turkey Tetrazzini

Ingredients

• 12 oz. egg noodles – cooked and drained • 12 oz. sliced mushrooms (4-5 cups) • 1/2 c unsalted butter • 1/4 c. ﬂour • 1 1/2 c. milk • 1/4 c. cream • 2 c. chicken broth • 1/4 c. dry white wine • 3 c. chopped cooked turkey • 1 c. cooked peas • 2/3 c. grated parmesan • 1/3 c. shredded swiss • 1/3 c. bread crumbs • salt & pepper to taste

1.1. Poultry 37 Recipys Documentation, Release 0.1

Instructions

1. Cook mushrooms in 3 tbs butter over medium heat approx. 10 minutes or until liquid has evaporated. Set aside. 2. In large heavy saucepan, melt 1/4 c. butter. Stir in ﬂour. Cook and mix over low heat, stiirring for ~3min. 3. Gradually stir in milk, cream, broth and wine. Bring to a simmer and cook over med-low heat, stirring constantly for about 5min. 4. In a large bowl combine pasta, sauce, mushrooms, peas, turkey, salt & pepper. Stir in 1/3 c. parmesan and 1/3 c. swiss. Transfer to buttered shallow 3qt dish (casserole dish). 5. In small bowl combine remaining parmesan and bread crumbs; sprinkle over casserole. Dot with chopped butter. 6. Cook 30-40 min until bubbling and golden at 375. Serves: 6ish

Notes

• Great with tater tots.

1.2 Pork

Contents:

1.2.1 Tangy Pork Chops

Ingredients

• 4 Pork Chops • 1/2 tsp Salt • 1/8 tsp Pepper • 2 medium Onions - chopped • 2 Celery Stalks - chopped • 1 large Green Pepper - sliced • 1 can (14oz) Stewed tomatoes • 1/2 cup Ketchup • 2 Tbsp Cider Vinegar • 2 Tbsp Brown Sugar • 2 Tbsp Worcestershire sauce • 1 Tbsp Lemon juice • 1 Beef Bouillon Cube • 2 Tbsp Cornstarch • 2 Tbsp Water • Rice to serve over

38 Chapter 1. Food: Recipys Documentation, Release 0.1

Instructions

1. Place pork chops in slow cooker and sprinkle with pepper 2. Add the onion, celery, green pepper, and tomatoes 3. Combine Ketchup, Vinegar, Brown Sugar, Worcestershire, Lemon juice, and Bouillon 4. Pour over chops and veggies in the slow cooker 5. Cover and cook 5-6 hours on low 6. Mix Cornstarch and water until smooth 7. Stir into liquid in slow cooker 8. Cover and cook on high for 30 minutes. 9. Serve over rice Serves: 4 - 6

Notes

Additional Links

1.2.2 Slow Cooker Texas Pulled Pork

Ingredients

• 1 teaspoon vegetable oil • 1 (4 pound) pork shoulder roast • 1 cup barbeque sauce • 1/2 cup apple cider vinegar • 1/2 cup chicken broth • 1/4 cup light brown sugar • 1 tablespoon prepared yellow mustard • 1 tablespoon Worcestershire sauce • 1 tablespoon chili powder • 1 extra large onion, chopped • 2 large cloves garlic, crushed • 1 1/2 teaspoons dried thyme • 8 hamburger buns, split • 2 tablespoons butter, or as needed

1.2. Pork 39 Recipys Documentation, Release 0.1

Instructions

1. Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours. 2. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices. 3. Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns. Serves: Original recipe yields 8 servings (8 sandwiches)

Notes

• •

Additional Links

• Original Recipe

1.2.3 Honey Glazed Pork Tenderloin

Ingredients

• 1/3 cup honey • 2 tablespoons soy sauce • 1 tablespoon brown sugar • 2 tablespoons sesame oil • 2 tablespoons balsamic vinegar • 2 (3/4 pound) pork tenderloins

Instructions

1. Preheat oven to 450 degrees F (230 degrees C). 2. In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar. 3. Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven. 4. Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 145 degrees F (63 degrees C). Serves: Original recipe yields 6 servings

40 Chapter 1. Food: Recipys Documentation, Release 0.1

Notes

• •

Additional Links

• Original Recipe

1.2.4 Oven Pork Ribs

Ingredients

• 4 lbs pork ribs • 2 cups barbecue sauce • 3/4 cup light brown sugar • 1 tsp hickory smoke salt • 1 tbsp paprika • 1 tbsp garlic powder • 1/2 teaspoon garlic powder Or * Traverse City Cherry Rub Mix

Instructions

1. Pre-heat oven to 300F. 2. Peel off tough membrane that covers bottom of ribs. 3. Mix together spices to make rub. Apply rub to all sides of the ribs. 4. Lay two layers of foil, shiny side out. Place ribs, meaty side down, onto the foil. 5. Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal. 6. Place ribs on a baking sheet and bake for 2 - 2 1/2 hours, or until meat is starting to shrink from the ends of the bones. 7. Remove the ribs from the oven, and heat the broiler. 8. Cut ribs into portions of 3, leave bony side up, and brush with BBQ sauce. 9. Place ribs in oven and broil for 1 - 2 minutes. Repeat with other side of ribs. Serves: Original recipe yields 4 servings.

Notes

• •

1.2. Pork 41 Recipys Documentation, Release 0.1

Additional Links

• Original Recipe

1.2.5 Oven Baked Pork Chops with Potatoes

Ingredients

Rub: • 1 tsp worcestershire sauce • 2 tbsp ketchup • 1 tbsp soy sauce • 2 tbsp brown sugar • 1 tbsp olive oil • 1 clove garlic - minced • 1 tsp apple cider vinegar Chops: • 4 bone-in pork Chops • 1 1/2 lbs potatoes - chopped • 1 tbsp olive oil • salt and pepper to taste

Instructions

1. Preheat oven to 430F. 2. Toss potatoes in oil, sprinkle with salt and pepper, and scatter on a baking tray. 3. Place the tray in the oven for 15 minutes (to give them a head start). 4. Meanwhile, mix the rub ingredients together in a small bowl. 5. Slather the pork on both sides with the rub, reserving some of the rub for basting. 6. Take the tray out of the oven and place the pork chops on the tray. 7. Bake for 10 minutes, then spoon reserve rub over pork surface, and bake them a further 10 minutes. 8. Take the tray out of the oven and turn on the broiler. 9. Use a brush to get the juices off the tray and dab them on the pork. 10. Pop the pork under the broiler for a couple of minutes, until pork is carmelised and golden. Serves: Original recipe yields 4 servings.

Notes

• •

42 Chapter 1. Food: Recipys Documentation, Release 0.1

Additional Links

• Original Recipe

1.2.6 Cheesy Ham and Potato Soup

Ingredients

• 3 1/2 cups potatoes - peeled and diced • 1/3 cup celery - diced • 1/3 cup onion - diced • 1 cup carrot - chopped • 2 cups ham - diced • 3 1/4 cups chicken broth • salt to taste • 1 tsp pepper • 5 tbsp butter • 5 tbsp ﬂour • 2 cups milk • 2 cups cheddar cheese - shredded

Instructions

1. Combine potatoes, celery, carrots, onion, ham, and broth in stockpot and bring to a boil. 2. Reduce heat to medium and cook until potatoes are tender. 3. Stir in salt and pepper. 4. Meanwhile, in a separate saucepan, melt butter over medium-low heat. Whisk in ﬂour and cook, stiring constantly until thick. 5. Slowly stir in the milk, not allowing lumps to form. 6. Turn up to medium heat. Continue to stir until thick. 7. Add cheese and stir until melted. Stir cheese mixture into the stockpot and cook until heated through. Serves: Original recipe yields 8 servings

Notes

• Thickens as it cools • Goes well with some bread rolls

Additional Links

• Original Recipe

1.2. Pork 43 Recipys Documentation, Release 0.1

1.2.7 Thai Pork and Peanut Curry

Ingredients

• 1 tbsp vegetable oil • 1 bunch green onion - sliced • 1 tsp of ground coriander, maybe more to taste • 1 lb pork tenderloin - sliced • 4 tbsp Thai red curry paste • 4 tbsp peanut butter • 2 tbsp brown sugar • 1 tbsp soy sauce • 1 2/3 cups coconut milk (400 ml) • 1/2 cup water • 1 pack/can baby corn • Juice of 1 lime • Rice to serve with (4 -5 servings)

Instructions

1. Heat oil in large saucepot. Add spring onions and coriander and cook for 1 min. 2. Add the pork slices and cook for 5 minutes, until they start to brown. 3. Stir in the curry paste and peanut butter. After 30 seconds, add the sugar, soy, coconut milk, and water. 4. Mix well, put a lid on, and leave to simmer for 15 minutes, stirring occaasionally. 5. Remove lid, add the baby corn, and increase the heat a little bit. Bubble for 3 minutes, until the corn is cooked and the sauce has thickened a little. 6. Stir in the lime juice and serve with rice. Serves: Original recipe yields 6 servings

Notes

• Add more soy sauce, maybe another tablespoon or two • Add another tablespoon brown sugar (The recipe has been updated to reﬂect this) • Use less lime, maybe half, garnish with other half?

Additional Links

• Original Recipe

44 Chapter 1. Food: Recipys Documentation, Release 0.1

1.2.8 Ham and Potato Soup

Ingredients

• 3 1/2 cups peeled and diced potatoes • 1/3 cup diced celery • 1/3 cup ﬁnely chopped onion • 3/4 cup diced cooked ham • 3 1/4 cups water • 2 tablespoons chicken bouillon granules • 1/2 teaspoon salt, or to taste • 1 teaspoon ground white or black pepper, or to taste • 5 tablespoons butter • 5 tablespoons all-purpose ﬂour • 2 cups milk

Instructions

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. 2. In a separate saucepan, melt butter over medium-low heat. Whisk in ﬂour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. 3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately. Serves: Original recipe yields 8 servings

Notes

• •

Additional Links

• Original Recipe

1.2.9 Italian Sausage Soup

Ingredients

• 1 pound Italian sausage • 1 clove garlic, minced • 2 (14 ounce) cans beef broth

1.2. Pork 45 Recipys Documentation, Release 0.1

• 1 (14.5 ounce) can Italian-style stewed tomatoes • 1 cup sliced carrots • 1 (14.5 ounce) can great Northern beans, undrained • 2 small zucchini, cubed • 2 cups spinach - packed, rinsed and torn • 1/4 teaspoon ground black pepper • 1/4 teaspoon salt

Instructions

1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes. 2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender. 3. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes. Serves: Original recipe yields 6 servings

Notes

• I hear adding some butter to this soup can add some body to the ﬂavor, have yet to try •

Additional Links

• Original Recipe

1.2.10 Zuppa Toscana

Ingredients

• 1 pound bulk mild Italian sausage • 1 1/4 teaspoons crushed red pepper ﬂakes • 4 slices bacon, cut into 1/2 inch pieces • 1 large onion, diced • 1 tablespoon minced garlic • 5 (13.75 ounce) cans chicken broth • 6 potatoes, thinly sliced • 1 cup heavy cream • 1/4 bunch fresh spinach, tough stems removed

46 Chapter 1. Food: Recipys Documentation, Release 0.1

Instructions

1. Cook the Italian sausage and red pepper ﬂakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside. 2. Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes. 3. Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving. Serves: Original recipe yields 6 servings

Notes

• •

Additional Links

• Original Recipe

1.3 Beef

Contents:

1.3.1 BBQ Chuck Roast

Ingredients

• 1 (5 pound) chuck roast • 1 cup barbeque sauce • 1 cup teriyaki sauce • 1 (12 ﬂuid ounce) can or bottle beer • 3 teaspoons minced garlic • 3 teaspoons thinly sliced fresh ginger root • 1 onion, ﬁnely chopped • 3 teaspoons coarsely ground black pepper • 2 teaspoons salt

1.3. Beef 47 Recipys Documentation, Release 0.1

Instructions

1. In a large bowl, mix barbeque sauce, teriyaki sauce, beer, garlic, ginger, onion, black pepper, and salt. Place the roast into the marinade, cover and refrigerate for six hours, turning often. 2. Preheat an outdoor grill for indirect heat. Remove the roast from the marinade, and pour the marinade into a saucepan. Bring to a boil, and cook for 5 minutes. Set aside for use as a basting sauce. 3. Thread the roast onto a rotating barbecue spit above indirect heat. Cook the roast for two hours, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Baste often during the last hour with reserved marinade. Serves: Original recipe yields 6 servings

Notes

• •

Additional Links

• Original Recipe

1.3.2 Beef Stew

Ingredients

• 2 1/2 pounds beef, cut into 2 inch cubes • Kosher salt and ground black pepper • 2 tbs unsalted butter • 2 medium onions, cut into 6ths • 5 cloves garlic, minced • 4 tbs tomato paste • 1/3 cup ﬂour, or to cover • 10 cups beef/chicken broth, homemade or low-sodium canned • 6 sprigs parsley • 6 sprigs fresh thyme • 2 bay leaves • 1 1/4 pounds medium red tomatos • 4 medium carrots, cut into 2 inch pieces • 2 celery stalks, cut into 2 inch pieces • 7 canned whole, peeled tomatos, lightly crushed • 2-3 tbs red wine vinegar, or to taste

48 Chapter 1. Food: Recipys Documentation, Release 0.1

Instructions

1. Get a large plastic bag and load the cubed beef in. Coat with ﬂour and shake until all the beef has a nice coating. 2. Add oil to a heavy pan to cover the bottom. Heat to medium-hi, add beef. Cook until browned (approx. 8 minutes). 3. Set the beef aside, clear out the pan (or use another). Melt the butter over medium-hi heat and add onions. Cook until lightly browned (5min). 4. Preheat oven to 325 (f) 5. Take a large pot and add the broth–bring to a simmer while doing the other steps. 6. Add garlic to pan and cook until fragrant (approx. 1 min) 7. Add tomato paste to pan and cook until lightly browned (approx. 1 min) 8. Add the beef to pan, cook while stirring until lightly toasted. 9. Dump pan and contents into the now simmering broth in the large pot. 10. Tie the paarsley, thyme and bay leaves together with kitchen twine and add the bundle to the pot. 11. Season with salt to taste. 12. Transfer to oven for 1.5 hours. 13. Remove pot from oven. DO NOT STIR THE CONTENTS. Use a ladel or large spoon to skim off the fat from cooking liquid. Discard the fat. 14. Add carrots, potatos, celery and tomatos to the pot 15. Cook uncovered on the stovetop, stirring occasionally, until the liquid thickens and vegetables are tender (1 hr). 16. Remove and discard the herbs. Stir in the red wine vinegar, if desired, and season with salt and pepper to taste. Serves: 12

Notes

• It actually doesn’t take very much tomato paste, don’t go over 4 tbs • Your stew-pot should be oven safe. • Recommended to be served with sourdough bread and a sharp cheddar chease.

Additional Links

Source

1.3.3 Beef and Guinness Stew

Ingredients

• 4 slices bacon, cut into small pieces • 2 1/2 pounds boneless beef chuck, cut into 2-inch pieces • 1 teaspoon salt, or more to taste • freshly ground black pepper to taste

1.3. Beef 49 Recipys Documentation, Release 0.1

• 2 onions, coarsely chopped • 1/2 teaspoon salt • 4 cloves garlic, minced • 1 (14.9 ounce) can dark beer (such as Guinness®) • 1/4 cup tomato paste • 4 sprigs fresh thyme • 3 carrots, cut into 1-inch pieces • 2 stalks celery, cut into 1-inch pieces • 1 teaspoon white sugar • 1/2 teaspoon freshly ground black pepper, or to taste • 2 1/2 cups chicken stock, or as needed to cover • 4 cups mashed potatoes (optional)

Instructions

1. Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet. 2. Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt. 3. Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover. 4. Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired. 5. Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste. 6. Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes. Serves: Original recipe yields 6 servings (6 large servings)

Notes

• •

Additional Links

• Original Recipe

50 Chapter 1. Food: Recipys Documentation, Release 0.1

1.3.4 Beef Bulgogi

Ingredients

• 1 pound ﬂank steak, thinly sliced • 5 tablespoons soy sauce • 2 1/2 tablespoons white sugar • 1/4 cup chopped green onion • 2 tablespoons minced garlic • 2 tablespoons sesame seeds • 2 tablespoons sesame oil • 1/2 teaspoon ground black pepper

Instructions

1. Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight. 2. Preheat an outdoor grill for high heat, and lightly oil the grate. 3. Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side. Serves: Original recipe yields 4 servings

Notes

• •

Additional Links

• Original Recipe

1.3.5 Beef Wellington

Ingredients

• 2 1/2 pounds beef tenderloin • 2 tablespoons butter, softened • 2 tablespoons butter • 1 onion, chopped • 1/2 cup sliced fresh mushrooms • 2 ounces liver pate • 2 tablespoons butter, softened • salt and pepper to taste

1.3. Beef 51 Recipys Documentation, Release 0.1

• 1 (17.5 ounce) package frozen puff pastry, thawed • 1 egg yolk, beaten • 1 (10.5 ounce) can beef broth • 2 tablespoons red wine

Instructions

1. Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices. 2. Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool. 3. Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture. 4. Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk. 5. Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm. 6. Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef. Serves: Original recipe yields 8 servings

Notes

• •

Additional Links

1.3.6 Dried Beef Casserole

Ingredients

• 8oz Noodles • 8oz Dried Beef - cut up • 1 can Cream of Chicken Soup • 1 cup Milk • Chedder Cheese (for topping)

52 Chapter 1. Food: Recipys Documentation, Release 0.1

Instructions

1. Cook and drain noodles 2. Combine all ingredients in a 2-quart casserole dish 3. Top with cheese 4. Bake at 350f for 45 min 5. Cool and serve Serves: 4 - 6

Notes

• Recommend adding salt and pepper to dish (be careful)

Additional Links

1.3.7 Wet Burritos

Ingredients

• 1 pound ground beef • 1/2 cup chopped onion • 1 clove garlic, minced • 1/2 teaspoon cumin • 1/4 teaspoon salt • 1/8 teaspoon pepper • 1 (4.5 ounce) can diced green chile peppers • 1 (16 ounce) can refried beans • 1 (15 ounce) can chili without beans • 1 (10.75 ounce) can condensed tomato soup • 1 (10 ounce) can enchilada sauce • 6 (12 inch) ﬂour tortillas, warmed • 2 cups shredded lettuce • 1 cup chopped tomatoes • 2 cups shredded Mexican blend cheese • 1/2 cup chopped green onions

1.3. Beef 53 Recipys Documentation, Release 0.1

Instructions

1. Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm. Watch Now 2. In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm. Watch Now 3. Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the ﬁlling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas. Watch Now Serves: Original recipe yields 6 servings

Notes

• Recommend cooking burritos on griddle or in skillet after wrapping till golden on both sides. •

Additional Links

• Original Recipe

1.3.8 Goulash

Ingredients

• 1 1/2 lbs. Ground Beef • 16oz Noodles • 1/2 cup Onions - chopped • 1 Green Pepper - diced • 2 Stalks of Celery - chopped • 1 lg. can Tomato Sauce • 1 tsp Salt • 1/4 tsp Pepper • 1/2 tsp Season Salt • 1/4 tsp Parsley Flakes • 1/4 tsp Sweet Basil • 6 - 8 lg. Potatoes (optional)

54 Chapter 1. Food: Recipys Documentation, Release 0.1

Instructions

1. Brown ground beef in a large skillet. Drain 2. In a deep pot combine sauce and seasonings 3. Add vegtables and simmer 30 min. stirring occasionally 4. While simmering, boil and drain pasta 5. When 30 min. are up, add noodles to pot and simmer 15 min. more 6. Remove from heat and serve Serves: 6 - 8

Notes

• Potatoes are deﬁnetely not required (ew)

Additional Links

1.3.9 Hasselback Steak

Ingredients

• 2 tablespoons oil (for mushrooms) • 1 shallot, ﬁnely chopped • 2 cloves garlic, chopped • 2 cups mushrooms, quartered • 1 teaspoon salt (for mushrooms) • 1/4 teaspoon pepper (for mushrooms) • 4 ounces cream cheese, softened • 2 egg yolks • 1/4 cup chives, chopped • 1 sirloin steak • 2 teaspoons salt (for steak) • 2 teaspoons pepper (for steak) • 2 tablespoons canola oil (for steak) • 1/4 cup grated Parmesan

Instructions

1. Preheat oven to 400f 2. Heat oil in a pan over medium heat. Add shallots and garlic, cooking until translucent. 3. Add mushrooms, salt, and pepper, cooking until mushrooms are golden brown. Remove from heat.

1.3. Beef 55 Recipys Documentation, Release 0.1

4. In a medium bowl, combine mushrooms, cream cheese, egg yolks, and chives, stirring until evenly incorporated. Set aside. 5. On a cutting board, season both sides of the steak with salt and pepper. 6. Cut about 1/4 of the way through the steak, making the incisions 1-inch part. 7. Pack a spoonful of the mushrooms mixture into each cut in the steak 8. Heat the oil in a pan over high heat. Sear the steak for about 30 seconds, then bake for 10-15 minutes* 9. Slice, serve, and enjoy! Serves: 1 - 2

Notes

• then bake for 10-15 minutes* depending on how you like your steak cooked.

Additional Links

Source Video

1.3.10 Instant Pot Pot Roast

Ingredients

• 3 lbs chuck roast • 1 tsp kosher salt • 1/2 tsp black pepper • 1 tsp smokey (or sweet) paprika • 2 tbsp canola oil • 2 tbsp butter • 1 large yellow onions - peeled and quartered • 3 large carrots - washed and coined • 2 garlic cloves • 1 cup beef broth • 1 cup red wine (or sherry) • 2 sprigs fresh rosemary • 2 sprigs fresh thyme (or a pinch of dried thyme)

Instructions

1. Prep vegetables. Set Instant Pot to saute. 2. Sprinkle both sides of the roast with salt, pepper, and paprika. Set aside. 3. Add canola oil and butter to Instant Pot.

56 Chapter 1. Food: Recipys Documentation, Release 0.1

4. When the oil is hot and has a shimmer, add the roast to the pot and sear on both sides for 3 - 4 minutes. 5. Transfer the roast to a plate. Add the onions and carrots to the Instant Pot. 6. Cook 3 - 4 minutes until vegetables begin to carmalize and brown. Add garlic and sear for 30 seconds. 7. Slowly add broth and deglaze the bottom of the pan with a wooden spatula. 8. Place Instant Pot trivet over the vegetable/broth mixture. Place roast on top of trivet. 9. Place rosemary and thyme sprigs on top of the roast. Pour the wine over the vegetables and roast.’ 10. Set the Instant Pot to Pressure Cook on High. Close the top and cook for 55 minutes. Serves: 12

Notes

• Make sure you rub the paprika, salt, and pepper into the roast.

Additional Links

Source

1.3.11 V Good Meatloaf

Ingredients

• 2 pounds of ground beef • 2 eggs • 1 & 1/2 cup of breadcrumbs • 3/4 cups of ketchup • 1 tsp of Lawry’s seasoning salt • 1/2 cup of warm water • 1 pkg of onion soup mix • 8 oz of tomato sauce

Instructions

1. Preheat oven to 350. 2. Mix everything EXCEPT FOR THE TOMATO SAUCE together 3. Shape into loaf looking thing 4. Pour tomato sauce on top of loaf 5. Cook at 350 degrees for 1 hour 6. Let cool and then eat Serves: A family (idk)

1.3. Beef 57 Recipys Documentation, Release 0.1

Notes

• This is the recepie my family uses and it’s GREAT • You can add bacon to the top of the loaf if you want :)

Additional Links

Link Title

1.3.12 Ranch Style Bean Casserole

Ingredients

• 1 lb ground beef • 1 envelope Lipton Onion Soup Mix • 1 can pork & beans - in tomato sauce • 1 can kidney beans • 1 Cup ketchup • 1/2 Cup cold water • 2 Tbs. mustard • 2 tsp. cider vinegar

Instructions

1. Preheat oven to 400f 2. In a medium skillet, brown the ground beef 3. Drain liquid from kidney beans 4. In a 2 1/2 qt. casserole dish, mix remaining ingredients together 5. Add browned meat to casserole dish and mix 6. Bake 30min - 45min, until hot and bubbly Serves: 4 - 6

Notes

• Make sure to fully drain the liquid from the kidney beans or else the casserole gets soupy

Additional Links

1.3.13 Beef and Broccoli

Ingredients

• 1/3 cup oyster sauce

58 Chapter 1. Food: Recipys Documentation, Release 0.1

• 2 teaspoons Asian (toasted) sesame oil • 1/3 cup sherry • 1 teaspoon soy sauce • 1 teaspoon white sugar • 1 teaspoon cornstarch • 3/4 pound beef round steak, cut into 1/8-inch thick strips • 3 tablespoons vegetable oil, plus more if needed • 1 thin slice of fresh ginger root • 1 clove garlic, peeled and smashed • 1 pound broccoli, cut into ﬂorets

Instructions

1. Whisk together the oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. Place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator. 2. Heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic. Let them sizzle in the hot oil for about 1 minute to ﬂavor the oil, then remove and discard. Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli from the wok, and set aside. 3. Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes. Serves: Original recipe yields 4 servings

Notes

• •

Additional Links

• Original Recipe

1.3.14 Slow Cooker Beef Carnitas

Ingredients

• 1 (4 pound) chuck roast • 1 teaspoon salt • 1 teaspoon ground black pepper • 2 tablespoons olive oil

1.3. Beef 59 Recipys Documentation, Release 0.1

• 1 large onion, chopped • 1 1/4 cups diced green chile pepper • 1 teaspoon chili powder • 1 teaspoon ground cayenne pepper • 1 (5 ounce) bottle hot pepper sauce • 1 teaspoon garlic powder

Instructions

1. Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium- high heat. Place the beef in the hot skillet, and brown it quickly on all sides. 2. Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast. 3. Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart. 4. Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). Serve in tacos or burritos (see Cook’s Note). Serves: Original recipe yields 12 servings

Notes

• •

Additional Links

• Original Recipe

1.3.15 Steak Marinade

Ingredients

• 1/3 cup soy sauce • 1/2 cup olive oil • 1/3 cup fresh lemon juice • 1/4 cup Worcestershire sauce • 1 1/2 tablespoons garlic powder • 3 tablespoons dried basil • 1 1/2 tablespoons dried parsley ﬂakes • 1 teaspoon ground white pepper • 1/4 teaspoon hot pepper sauce (optional)

60 Chapter 1. Food: Recipys Documentation, Release 0.1

• 1 teaspoon dried minced garlic (optional)

Instructions

1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed. 2. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired. Serves: Original recipe yields 8 servings (1 1/3 cups)

Notes

• •

Additional Links

• Original Recipe

1.4 Pasta

Contents:

1.4.1 Cartwheel Pasta

Ingredients

• 2 1/4 Tbs. Olive Oil • 1 Medium Onion - chopped • 1 Medium Green Pepper - chopped • 1 clove Garlic - minced • 4 1/2 cups Crushed Tomatos - puree • 2 tsp. Dried Basil • 1 tsp. Dried Oregano • 1/2 lb Smoked Turkey Sausage • 1/2 lb Cartwheel Pasta

Instructions

1. Heat olive oil in medium saucepan 2. Add onion and green pepper 3. Sweat veggies over moderate heat for 8 min, stirring occasionally

1.4. Pasta 61 Recipys Documentation, Release 0.1

4. Add garlic for 30 sec 5. Coin sausage links 6. Add the puree tomatoes, basil, oregano, salt, pepper, and sausage to the saucepan 7. Cover and cook for 15 - 20 min - simmer, stirring occasionally 8. Cook pasta as directed 9. Drain pasta and serve Serves: 6 - 8

Notes

• Recommend adding addtional herbs, salt, pepper

Additional Links

1.4.2 Tuna Noodle Casserole

Ingredients

• 8oz Noodles • 2 Tbs. Butter • 1/2 cup Onions - chopped • 1 can Tuna - Drained • 1 can Cream of Mushroom Soup • 1/2 cup Milk • 1 cup Shredded Chedder Cheese • 1 tsp Garlic Salt • 1/4 tsp Dry Mustard • Salt and Pepper to taste

Instructions

1. In a small pan, saute onions in the butter 2. Cook and drain noodles 3. Combine all ingredients in a 2-quart casserole dish and mix well 4. Bake at 350f for 45 min. 5. Allow to cool for 5 min. and serve Serves: 4 - 6

62 Chapter 1. Food: Recipys Documentation, Release 0.1

Notes

• Recommend topping dish with more chedder cheese before baking • Recommend adding salt to dish (be careful)

Additional Links

1.4.3 Macaroni and Cheese

From Jenny Wilson

Ingredients

• 2 cups cooked macaroni noodles • 1/4 cup butter • 1/4 cup ﬂour • salt & pepper • 1 tsp dry mustard • 2 cups milk • 2 cups shredded cheddar cheese • 1/2 cup bread crumbs

Instructions

1. Melt together 1/4 c. butter, 1/4 c. ﬂour, a dash of salt and pepper, 1 tsp dry mustard in saucepan over low heat. Stir until smooth. Very gradually add 2 c. milk while stirring. 2. Stir in until melted and blended 1 1/2 c. shredded cheddar cheese. Reccomend increasing heat to medium. 3. Pour into casserole dish with cooked macaroni. Add 1/2 c. shredded cheese to top, sprinkle seasoned bread crumbs atop as well. 4. Bake for 20 minutes or until golden at 375. Serves: 4

Notes

• Add approx 1 c. diced ham • Mix cheddar and swiss cheeses

1.4.4 Spaghetti Pizza

Ingredients

• 8oz Spaghetti • 16oz Spaghetti Sauce

1.4. Pasta 63 Recipys Documentation, Release 0.1

• 1 Egg • 1/4 cup Milk • 1/2 tsp Garlic Powder • 1/4 tsp Salt • 3/4 tsp Oregano • Pepperoni (Topping) • Shredded Mozzarella (Topping)

Instructions

1. Cook and drain pasta 2. Combine egg, milk, garlic powder, salt, and cooked pasta. Mix well 3. Spread into greased 9x9x1 pan (or something similar) 4. Combine spaghetti sauce and oregano 5. Spread over top of spaghetti evenly 6. Top with mozzarella cheese and pepperoni 7. Bake at 350f for 30 min. 8. Let stand 5 min, then serve Serves: 9 medium pieces

Notes

• Add more sauce then it calls for (and more oregano)

Additional Links

1.4.5 Fettuccine Alfredo

Ingredients

• 1/2 cup Butter • 1 8oz package Cream Cheese • 2 tsp Garlic Powder • 2 cups Milk • 6oz Parmesan Cheese • 1/8 tsp Ground Black Pepper • 1 clove Garlic

64 Chapter 1. Food: Recipys Documentation, Release 0.1

Instructions

1. Melt butter in a medium saucepan over medium heat 2. Add cream cheese and garlic powder (wisk that bad boy really well) 3. Add milk, a little at a time while wisking 4. Add parmesan cheese and pepper. Whisk until there are no more lumps (this is where your arm starts hurting) 5. Remove from heat when sauce reaches desired consistency 6. Toss with hot pasta and serve. Serves: 4

Notes

• If it gets cooked for too long, add milk to thin • Recommend at least 2% milk

Additional Links

Original Recipie

1.4.6 Pasta Pomodoro

Ingredients

• 1 (16 ounce) package angel hair pasta • 1/4 cup olive oil • 1/2 onion, chopped • 4 cloves garlic, minced • 2 cups roma (plum) tomatoes, diced • 2 tablespoons balsamic vinegar • 1 (10.75 ounce) can low-sodium chicken broth • crushed red pepper to taste • freshly ground black pepper to taste • 2 tablespoons chopped fresh basil • 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain. 2. Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.

1.4. Pasta 65 Recipys Documentation, Release 0.1

3. Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese. Serves: Original recipe yields 4 servings

Notes

• •

Additional Links

• Original Recipe

1.4.7 Crispy Cajun Shrimp Fettuccine

Ingredients

• 8 oz Fettuccine Pasta • 1 lb Shrimp (deshelled and deveined) • 1 tablespoon Cajun Seasoning • 2 tablespoons All-Purpose fFlour • 2 tablespoons Butter • 1 tablespoon Olive Oil • 1 cup Chicken Broth • 1 cup Heavy Cream • 1/2 cup Parmesan Cheese (grated) • 1 tablespoon fresh Parsley (chopped) • salt and pepper to taste

Instructions

1. Sprinkle the shrimp with the cajun seasoning and toss well. 2. Drizzle the ﬂour over the shrimp and toss in a bowl to make sure each shrimp is covered. 3. Boil water and cook fettuccine noodles. 4. In a deep skillet, add butter and olive oil, then heat over high heat. 5. Add shrimp to the skillet and cook on each side for about 2 minutes, until crisp. 6. Remove shrimp from the skillet and set aside. 7. In the same skillet, add chicken broth and heavy cream. 8. Season with additional cajun seasoning and salt/pepper to taste. 9. Bring to a boil then add the Parmesan cheese and whisk.

66 Chapter 1. Food: Recipys Documentation, Release 0.1

10. Add fettuccine and shrimp back to skillet and toss. 11. Garnish with parsley and additional Parmesan and serve. Serves: Makes 4 servings

Notes

• Be careful with the sodium content. • Can get thick fast. Be careful.

Additional Links

1.4.8 Fresh Pasta

Ingredients

• 4 - 5 Cups red and yellow ripe Tomatoes • 3 Garlic Cloves - peeled and minced • 1/4 Cup minced fresh Basil • 2 Tbsp minced fresh Oregano • 2 tsp salt • 7 Tbsp Olive Oil • 1/2 lb Fontina Cheese - 1 inch cubes • Juice of 1 Lemon • 1 1/2 lbs of Pasta • Pepper to taste

Instructions

1. In a bowl, combine the chopped tomatoes and their juice with the garlic, basil, oregano, salt, and 6 Tbsp of olive oil 2. Mix well, then add cheese and cover/marinate at room temp for at least 1 hour 3. Cook pasta according to package, drain, and return to pot 4. Add the remaining Tbsp of olive oil, then season with salt and pepper. 5. After the hour has passed, add the lemon juice and pepper to the sauce. 6. Fold sauce with pasta and toss. Serve immediately. Serves: 4 - 6

Notes

• If not using fresh oregano, use like 1/2 Tbsp of dried oregano

1.4. Pasta 67 Recipys Documentation, Release 0.1

Additional Links

1.4.9 Spaghetti Carbonara II

Ingredients

• 1 pound spaghetti • 1 tablespoon olive oil • 8 slices bacon, diced • 1 tablespoon olive oil • 1 onion, chopped • 1 clove garlic, minced • 1/4 cup dry white wine (optional) • 4 eggs • 1/2 cup grated Parmesan cheese • 1 pinch salt and black pepper to taste • 2 tablespoons chopped fresh parsley • 2 tablespoons grated Parmesan cheese

Instructions

1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside. 2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute. 3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty). 4. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table. Serves: Original recipe yields 8 servings

Notes

• •

Additional Links

• Original Recipe

68 Chapter 1. Food: Recipys Documentation, Release 0.1

1.4.10 Lasagna

Ingredients

• 1 pound sweet Italian sausage • 3/4 pound lean ground beef • 1/2 cup minced onion • 2 cloves garlic, crushed • 1 (28 ounce) can crushed tomatoes • 2 (6 ounce) cans tomato paste • 2 (6.5 ounce) cans canned tomato sauce • 1/2 cup water • 2 tablespoons white sugar • 1 1/2 teaspoons dried basil leaves • 1/2 teaspoon fennel seeds • 1 teaspoon Italian seasoning • 1 tablespoon salt • 1/4 teaspoon ground black pepper • 4 tablespoons chopped fresh parsley • 12 lasagna noodles • 16 ounces ricotta cheese • 1 egg • 1/2 teaspoon salt • 3/4 pound mozzarella cheese, sliced • 3/4 cup grated Parmesan cheese

Instructions

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. 2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. 3. Preheat oven to 375 degrees F (190 degrees C). 4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

1.4. Pasta 69 Recipys Documentation, Release 0.1

5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving. Serves: Original recipe yields 12 servings

Notes

• •

Additional Links

• Original Recipe

1.5 Seafood

Contents:

1.5.1 Chowder

Ingredients

• 2-3 Slices of Bacon • 1 medium Onion - sliced • 1/3 cup Celery - diced • 1/4 cup Green Pepper- chopped • 2 large Potatoes - peeled and diced • 1 can Cream of Mushroom Soup • 1 cup Milk

Instructions

1. Fry bacon until crisp 2. Dry bacon on paper towel 3. Using 2 Tsp. of bacon fat, saute onion, celery, green pepper 4. Add potatoes to pot of water that barely covers them 5. Cook until potatoes are tender 6. Add cream of mushroom soup and milk to pot 7. Simmer, stirring until hot 8. Add vegtables to pot and ﬁnish cooking 9. Crumble bacon over top Chowder and serve Serves: 2 - 4

70 Chapter 1. Food: Recipys Documentation, Release 0.1

Notes

Additional Links

1.5.2 Crunchy Fried Shrimp

Ingredients

• 1 pound uncooked jumbo shrimp, peeled and deveined, tails left intact • 1/3 cup ﬂour • 3/4 teaspoon salt • 1/2 teaspoon black pepper • 3 large eggs • 1 1/2 cups Kikkoman Panko Bread Crumbs • Vegetable oil (for deep frying)

Instructions

1. Beat eggs in a medium bowl until frothy. 2. Mix ﬂour, salt and pepper in another medium bowl. 3. Dredge shrimp in ﬂour, shake off excess. 4. Dip shrimp into eggs, then press shrimp into Panko. 5. Pour enough oil into heavy large pot to reach depth of 2 inches. 6. Heat to 350 degrees F. Working in batches, add shrimp to hot oil. 7. Deep-fry until cooked through, about 1 minute. Using tongs transfer shrimp to paper towels to drain. Serves: Original recipe yields 4 servings

Notes

• •

Additional Links

1.5.3 Fisherman’s Stew

Ingredients

• 3/4 teaspoon Salt • 2 pounds Fish • 1/2 cup Olive Oil • 2 large Onions, sliced

1.5. Seafood 71 Recipys Documentation, Release 0.1

• 2 1/3 cups Tomatoes (20oz or so) • 1 teaspoon Crushed Red Pepper • 1 1/2 cup water • 1 can (8oz) of tomato sauce • Salt and Pepper to taste • French/Italian Bread

Instructions

1. Make a sauce by browning the onions on medium/medium-low in olive oil in a deep pot (Takes about 30 minutes). 2. Add tomatoes, tomato sauce, crushed red pepper, salt, pepper, and water. 3. Allow to simmer for 30 minutes. 4. Add the ﬁsh and continue to simmer until ﬁsh is cooked. 5. Serve in deep plates over French/Italian bread Serves: Makes 4 servings

Notes

• Whole small fish of any type can be used. (Cod, Haddock, Tilapia) • Have heard Catfish works excellently. Have not tried yet. • Original Recipe calls for 1/2 cup white wine, 1/2 cup parsley. • Original Recipe recommends salting the fish for a few hours. • Use a little white sugar to round out the flavor of the stew

Additional Links

1.5.4 Honey and Soy Glazed Salmon

Ingredients

• 2 Tablespoons Honey • 2 Tablespoons Soy Sauce • 1 1/2 Tablespoons fresh Lime Juice • 2 Teaspoons Dijon Mustard • 1 Tablespoon Water • 2 Teaspoons Vegetable Oil • 2 6oz pieces Salmon Filet

72 Chapter 1. Food: Recipys Documentation, Release 0.1

Instructions

1. In a small bowel, whisk together honey, soy sauce, lime juice, mustard, and water. 2. In a small non stick skillet, heat oil over medium high heat until hot, but not smoking. 3. Cook salmon 2 - 3 minutes on each side, or until golden and just cooked through. 4. Transfer salmon to plates. 5. Add glaze to skillet and simmer, stirring, for 1 minute. 6. Pour glaze over salmon and serve. Serves: Original recipe yields 2 servings

Notes

• Pairs well with broccoli and peaches •

Additional Links

1.5.5 Clam Chowder

Ingredients

• 3 (6.5 ounce) cans minced clams • 6 strips of bacon • 1 cup minced onion • 1 cup diced celery • 2 cups cubed potatoes • 1 cup diced carrots • 3/4 cup butter • 3/4 cup all-purpose ﬂour • 1 quart half-and-half cream • 2 tablespoons red wine vinegar • 1 1/2 teaspoons salt • ground black pepper to taste

Instructions

1. Cook the bacon until crisp, remove from the skillet, leaving the rendered fat in the skillet. 2. Drain juice from clams into the skillet with the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.

1.5. Seafood 73 Recipys Documentation, Release 0.1

3. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in ﬂour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil. 4. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper. Serves: Original recipe yields 8 servings

Notes

• Use bacon for more ﬂavor (Recipe has been updated to reﬂect this) • Recipe is kind of thick, maybe add more milk and/or water

Additional Links

• Original Recipe

1.5.6 Szechwan Shrimp

Ingredients

• 4 tablespoons water • 2 tablespoons ketchup • 1 tablespoon soy sauce • 2 teaspoons cornstarch • 1 teaspoon honey • 1/2 teaspoon crushed red pepper • 1/4 teaspoon ground ginger • 1 tablespoon vegetable oil • 1/4 cup sliced green onions • 4 cloves garlic, minced • 12 ounces cooked shrimp, tails removed

Instructions

1. In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside. 2. Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened. Serves: Original recipe yields 4 servings

74 Chapter 1. Food: Recipys Documentation, Release 0.1

Notes

• •

Additional Links

• Original Recipe

1.6 Sides

Contents:

1.6.1 Naan

Ingredients

• 1 (.25 ounce) package active dry yeast • 1 cup warm water • 1/4 cup white sugar • 3 tablespoons milk • 1 egg, beaten • 2 teaspoons salt • 4 1/2 cups bread ﬂour • 2 teaspoons minced garlic (optional) • 1/4 cup butter, melted

Instructions

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough ﬂour to make a soft dough. Knead for 6 to 8 minutes on a lightly ﬂoured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume. 2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes. 3. During the second rising, preheat grill to high heat. 4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared. Serves: Original recipe yields 14 servings

1.6. Sides 75 Recipys Documentation, Release 0.1

Notes

• •

Additional Links

• Original Recipe

1.6.2 Best Spanish Rice

Ingredients

• 2 tablespoons oil • 2 tablespoons chopped onion • 1 1/2 cups uncooked white rice • 2 cups chicken broth • 1 cup chunky salsa

Instructions

1. Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes. 2. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed. Serves: Original recipe yields 5 servings

Notes

• •

Additional Links

• Original Recipe

1.7 Spices

Contents:

76 Chapter 1. Food: Recipys Documentation, Release 0.1

1.7.1 Cajun Seasoning

Ingredients

• 2 tsp Salt • 2 tsp Garlic Powder • 2 1/2 tsp Paprika • 1 tsp Ground Black Pepper • 1 tsp Onion Powder • 1 tsp Cayenne Pepper - ground • 1 1/4 tsp Dried Oregano • 1/2 tsp Red Pepper Flakes • 1 1/4 tsp Dried Thyme (optional)

Instructions

1. Combine all ingredients in small container with top 2. Shake together 3. Store in a dry place Serves: N/A

Notes

• Thyme is not necessary

Additional Links

• Original Link

1.7.2 Fajita Seasoning

Ingredients

• 1 tablespoon Cornstarch • 2 teaspoons Chili Powder • 1 teaspoon Salt • 1 teaspoon Paprika • 1 teaspoon White Sugar • 1/2 teaspoon Onion Powder • 1/2 teaspoon Garlic Powder • 1/4 teaspoon Ground Red Pepper

1.7. Spices 77 Recipys Documentation, Release 0.1

• 1/2 teaspoon Ground Cumin

Instructions

1. Combine all ingredients in small container with top 2. Shake together 3. Store in a dry place Serves: N/A

Notes

•

Additional Links

• Original Link

1.8 Sandwiches

Contents:

1.8.1 Grilled Cheese and Tomato Soup Bread Bowl

Ingredients

• Round Bread Roll • Cheese Slices • Butter • Tomato Soup

Instructions

1. Preheat oven to 375f 2. Remove the top of the roll. 3. Using a small knife cut around the inside of the bread* 4. scoop out the center of the roll - save this for later. 5. Butter the inside of the roll and place 3-4 cheese slices around the inner edge 6. Bake until cheese has melted 7. Cut the saved center of the roll in half 8. Butter both sides and create a cheese sandwich. 9. Melt butter in a small skillet over medium heat and fry the sandwich*

78 Chapter 1. Food: Recipys Documentation, Release 0.1

10. Remove the bread bowl from the oven. 11. Fill with tomato soup and serve with the grilled cheese. 12. Enjoy! Serves: 1 - 2

Notes

• being careful not to cut through the sides • until both sides are browned and cheese has melted

Additional Links

Source Video

1.9 Vegetables

Contents:

1.9.1 Cream Chickpeas

Ingredients

• 2 tbps of olive oil (or butter) • ~1 tbsp of tomato paste • 1 can of rinsed chickpeas • Spices to taste (paprika, cumin, garlic salt, whatever) • 1 cup of heavy cream

Instructions

1. Warm olive oil in pan. 2. Add chickpeas, tomato paste, and spices. Cook until chickpeas are coated in paste. 3. Add heavy cream and bring to simmer. 4. Add egg and cook until egg white is cooked (don’t necessarily need to cook the yolk). 5. Plate and eat. Servings: 2

1.9. Vegetables 79 Recipys Documentation, Release 0.1

Notes

• V good (tomato and spices do a lot). • Easy to make (takes ~10 mins) for you lazy college students :). • High in protein (eggs, chickpeas) • For a healthier dish you could use milk or half and half instead of cream. I intend to try this but I haven’t yet.

Recipie Credit

Adapted this from bon appetit (03/01/2018) magazine that I was able to checkout through the library.

1.9.2 Fried Squash Bloosoms

Ingredients

• 3 salted anchovies, cleaned, filleted, and halved lengthwise and cross wise • 4 oz. mozzarella, cut into 12 equal pieces ( if you happen to take a bite of one, be certain to trim the others to solve the probem your hungry maw created) • 12 squash blossoms, cleaned, dried, stamen removed, and stem trimmed to about 1 inch ( “about” does not mean 2 inches are fine, for this instance alone we must be size queens and make it as close to 1 inch as possible) • Neutral oil for frying ( rapeseed, peanut, canola, corn) • 2 cups all purpose flour (because who really has anything else besides this and bisquick in their cupboards) • Pinch of sea salt ( really about a teaspoon should be fine) • 2 2/3 sparkling ice water ( cause we fancy tonight)

Instructions

1. Place one piece of anchovy and one piece of mozzarella inside each squash blossom, and set aside (try not to tear the petals for us won’t you lovie) 2. In a medium sized frying pan, heat 2 inches of oil to 350F 3. Fill a large bowl with ice water and rest a second medium bowl inside ( this is not the sparkling ice water) 4. In the medium bowl, combine the ﬂour, salt, and sparkling water and whick until smooth-making sure to keep the batter as cold as possible between batches 5. One at a time, hold the blossom tips closed and dip into batter, making sure to coat thoroughly 6. Allow extra batter to drip off- making sure that blossom tips are battered shut ( we dont want them exploding in the pan) 7. Lower blossoms into hot oil, frying until lightly browned ( about 2-3 minutes, turn them once during that time) Serves: 4 - 6

Notes

• Make sure to fully close the blossom tips so that they hold together duirng frying

80 Chapter 1. Food: Recipys Documentation, Release 0.1

Additional Links

1.9.3 Mashed Potatoes

Ingredients

• A bag of potatoes (We use about a 10 pound bag for holidays with family) • Like half a tub of sour cream • 1 package of cream cheese • garlic salt to taste

Instructions

1. Peel the potatoes 2. Cut the potatoes into even 3/4 inch cubes (it’s important they’re p consistnent for cooking purposes) 3. Boil the potatoes in a large pot until they’re soft (a fork can pierce through them with little effort) 4. Drain water (but don’t rinse) 5. In one of those cool mixer things, slowly add the potatoes, cream cheese, and sour cream in 6. Once things are thoroughly mashed, add garlic salt to taste Serves:

Notes

• The exact amount of ingredients might not be right. This is all I have from memory :D I remember it being something around that though. • This is best made a day in advance (it allows time for the ﬂavors to meld together) • Though, if you make it the day before you need to hide the potatoes well from vultures. Otherwise, somehow, the potatoes slowly go missing. • If you make too many, lol, potatoes, you might need to put things through the mixer in batches. • Or you can mash things by hand.

Additional Links

Recipie Mixer thing

1.9.4 Pan Fried Asparagus

Ingredients

• 1/4 cup Butter • 2 Tbsp Olive Oil • 1 Tsp Coarse Salt (Coarse Because Reasons?)

1.9. Vegetables 81 Recipys Documentation, Release 0.1

• 1/4 teaspoon Ground Black Pepper • 3 Cloves Garlic - minced • 1 lb Fresh Asparagus - trimmed

Instructions

1. Melt butter in a skillet over medium-high heat 2. Add olive oil 3. Add garlic and cook for about a minute 4. Add asparagus and mix well into oil/butter mixture (So stuff will stick, duh) 5. Add salt and pepper to skillet and mix 6. Cook for 10 minutes, turning to ensure even cooking (obvi) Serves: 2 - 4

Notes

• Less butter, potentially more salt • Kinda seems like a lot of oil. . .

Additional Links

Original Recipe

1.9.5 Cheesy Mexican Tortilla Bake (Vegan)

Ingredients

Cheese Sauce: • 1 cup raw unsalted cashews • 1 cup mild salsa • 3/4 cup plain dairy-free yogurt • 1/4 cup + 1 tbsp water • 1 1/4 tsp smoked paprika • 1 1/4 tsp ground cumin • 1 tsp salt Other Ingredients: • Pack of 10 small ﬂour/corn Tortillas, cut into fourths • 2 cans (15oz) black beans • 1 cup salsa • 2 cups sweet corn

82 Chapter 1. Food: Recipys Documentation, Release 0.1

• green onions for garnish - chopped (optional)

Instructions

1. Add all cheese sauce ingredients to blender and blend until smooth. 2. Preheat oven to 375 degrees. 3. Lightly spray a 9 X 9 square casserole dish with nonstick spray. 4. Layer about 1/3 of the cheese sauce into the bottom of the dish. Spread out with a spoon. 5. Add a 6 X 3 layer of the cut tortillas on top of the cheese layer. 6. Add 1 can of black beans on top of the tortillas and spread out. Add 1 cup of salsa on top of the beans and spread. 7. Layer 1 cup of corn. Add another 1/3 of the cheese sauce on top of that and spread. 8. Add another layer of tortillas, then black beans, then corn. 9. Top with remaining cheese sauce and cover with aluminium foil. 10. Bake with foil for 15 min, then remove foil and bake for another 10 min. 11. Garnish with green onions and serve. Serves: Original recipe yields 6 - 9 servings

Notes

• Do not substitute yogurt for milk, will make dish watery • Plain almondmilk yogurt works well • You may need to soak the cashews for a couple of hours - overnight if you have a weak blender • The cheese sauce is a impressively convincing nacho sauce. . .

Additional Links

• Original Recipe

1.9.6 Spicy Black Bean Vegetable Soup

Ingredients

• 1 tablespoon vegetable oil • 1 onion, chopped • 1 clove garlic, minced • 2 carrots, chopped • 2 teaspoons chili powder • 1 teaspoon ground cumin • 4 cups vegetable stock

1.9. Vegetables 83 Recipys Documentation, Release 0.1

• 2 (15 ounce) cans black beans, rinsed and drained • 1 (8.75 ounce) can whole kernel corn • 1/4 teaspoon ground black pepper • 1 (14.5 ounce) can stewed tomatoes

Instructions

1. In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil. 2. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender. Serves: Original recipe yields 8 servings (6 - 8 servings)

Notes

• •

Additional Links

• Original Recipe

1.10 Appetizers

Contents:

1.10.1 Mexican Spread

Ingredients

• 16 oz. cream cheese • 1/2 cup mayonnaise • 1 large bottle taco sauce • 8 oz. grated cheddar cheese • 8 oz. grated mozzarella cheese • 1 green pepper - chopped • 1 bunch green onions - chopped • 1 large tomato - chopped • chips to dip

84 Chapter 1. Food: Recipys Documentation, Release 0.1

Instructions

1. Mix mayonnaise and cream cheese together and spread on platter 2. Pour taco sauce over cream cheese mixture and spread evenly 3. Sprinkle mozzarella and cheddar on top 4. Sprinkle pepper, onions, and tomato over top of cheese 5. Serve with chips Serves:

Notes

• Refrigerate to keep together

Additional Links

1.11 Fruit

Contents:

1.11.1 Sarah’s Applesauce

Ingredients

• 4 apples - peeled, cored and chopped • 3/4 cup water • 1/4 cup white sugar • 1/2 teaspoon ground cinnamon

Instructions

1. In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher. Serves: Original recipe yields 4 servings

Notes

• •

Additional Links

• Original Recipe

1.11. Fruit 85 Recipys Documentation, Release 0.1

86 Chapter 1. Food: CHAPTER 2

Baked Goods

2.1 Baked Goodies

Contents:

2.1.1 Chocolate Chip Cookies

Ingredients

• 1 cup butter, softened • 1 cup white sugar • 1 cup packed brown sugar • 2 eggs • 2 teaspoons vanilla extract • 1 teaspoon baking soda • 2 teaspoons hot water • 1/2 teaspoon salt • 3 cups all-purpose ﬂour • 2 cups semisweet chocolate chips (aka 1 bag) • 1 cup chopped walnuts (optional)

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).

87 Recipys Documentation, Release 0.1

2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in ﬂour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans. 3. Bake for about 10 - 13 minutes in the preheated oven, or until edges are nicely browned. Serves: Original recipe yields 24 servings (4 dozen)

Notes

• Try broiling for last couple minutes to get better color? •

Additional Links

• Original Recipe

2.1.2 French Cookies from Jenny Wilson

Ingredients

• 3 c. ﬂour • 2 c. brown sugar • 1 tsp. baking soda • 1 tsp. baking powder • 1/2 tsp. salt • 2 eggs • 1 c. shortening (melted) • 1 c. hot water • 1 tsp vanilla • 1 c. rasins (golden) • 1/2 c. nuts

Instructions

1. Mix together ﬂour, brown sugar, soda, baking powder and salt in large bowl. 2. Add eggs, shortening, hot water, vanilla, raisins and nuts. 3. Stir until mixed. Spread evenly on one large or two medium cookie sheets. Bake at 350 degress for 15-20 minutes or until golden and knife comes out clean. 4. Mix powdered sugar and milk for icing glaze. 5. Spread icing while cookies are hot out of the oven.

88 Chapter 2. Baked Goods Recipys Documentation, Release 0.1

Notes

• Glass of milk reccomended.

2.1.3 Grandma’s Lemon Meringue Pie

Ingredients

• 1 cup white sugar • 2 tablespoons all-purpose ﬂour • 3 tablespoons cornstarch • 1/4 teaspoon salt • 1 1/2 cups water • 2 lemons, juiced and zested • 2 tablespoons butter • 4 egg yolks, beaten • 1 (9 inch) pie crust, baked • 4 egg whites • 6 tablespoons white sugar

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). 2. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, ﬂour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour ﬁlling into baked pastry shell. 3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust. 4. Bake in preheated oven for 10 minutes, or until meringue is golden brown. Serves: Original recipe yields 8 servings (1 - 9 inch pie)

Notes

• •

Additional Links

• Original Recipe

2.1. Baked Goodies 89 Recipys Documentation, Release 0.1

2.1.4 One Egg Cake from Jenny Wilson

Ingredients

• One egg. • 1 c. ﬂour • 1/2 c. sugar • pinch of salt • 2 tsp. baking powder • 1/2 c. milk (plus a dash)

Instructions

1. Stir together all ingredients. Beat well. Pour into 8”x8” square or 8” diameter round pan. 2. Bake 15-20min at 375.

Notes

• Good with strawberries.

2.1.5 Snickerdoodles

Ingredients

• 1/2 cup butter, softened • 1/2 cup shortening • 1 1/2 cups white sugar • 2 eggs • 2 teaspoons vanilla extract • 2 3/4 cups all-purpose ﬂour • 2 teaspoons cream of tartar • 1 teaspoon baking soda • 1/4 teaspoon salt • 2 tablespoons white sugar • 2 teaspoons ground cinnamon

90 Chapter 2. Baked Goods Recipys Documentation, Release 0.1

Instructions

1. Preheat oven to 400 degrees F (200 degrees C). 2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the ﬂour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls. 3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets. 4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets. Serves: Original recipe yields 48 servings (4 dozen)

Notes

• •

Additional Links

• Original Recipe

2.1.6 Spice Cake from Jenny Wilson

Ingredients

• 1 1/2 cup sugar • 1/2 cup butter • 2 eggs • 1 tsp cinnamon • 1 tsp cloves • 1 tsp baking soda • 2 cups ﬂour • 1 cup sour Cream

Instructions

1. Cream sugar and butter (melted) together 2. Add eggs, beating well 3. Add spices alternately with sour cream. 4. Bake at 350 for 25 min

2.1. Baked Goodies 91 Recipys Documentation, Release 0.1

2.1.7 Strawberry Rhubarb Crisp from Animal Vegetable Miracle

Ingredients

• 3c sliced strawberries • 3c. chopped rhubarb • 1/2 c. honey • 1/2 c. ﬂour • 1/2 c. rolled oats • 1/2 c. brown sugar • 3/4 tbs. cinnamon • 1/2 tsp allspice (can be replaced by nutmeg and cloves) • 1/3 c. butter

Instructions

1. Spread strawberries and rhubarb along 8x8 pan, cover in honey 2. Mix remaining ingredients and crumble over berries. 3. Bake at 350 for 40 minutes.

2.1.8 Microwave Chocolate Mug Cake

Ingredients

• 1/4 cup all-purpose ﬂour • 1/4 cup white sugar • 2 tablespoons unsweetened cocoa powder • 1/8 teaspoon baking soda • 1/8 teaspoon salt • 3 tablespoons milk • 2 tablespoons canola oil • 1 tablespoon water • 1/4 teaspoon vanilla extract

92 Chapter 2. Baked Goods Recipys Documentation, Release 0.1

Instructions

1. Mix ﬂour, sugar, cocoa powder, baking soda, and salt in a microwave-safe mug; stir in milk, canola oil, water, and vanilla extract. 2. Cook in microwave until cake is done in the middle, about 1 minute 45 seconds. Serves: Original recipe yields 1 servings

Additional Links

• Original recipie from here

2.1.9 Millionares Shortbread

Ingredients

Shortbread: • 1/4 cup brown sugar • 1 tsp vanilla extract • 1 tsp kosher salt • 1/2 cup melted unsalted butter • ~1 cup ﬂour Carmel: • 1/4 cup unsalted butter • 7oz sweetend condensed milk • 1/2 cup brown sugar • 1/4 cup corn syrup • 1/4 cup heavy cream • 1/2 tsp kosher salt Rest: • 4oz dark chocolate

Instructions

Shortbread: 1. Preheat oven to 375 degrees. 2. For the shortbread, combine brown sugar, vanilla, salt, and butter in large bowl. 3. Mix in ﬂour, until dough is crumbly but sticks together if pressed. 4. Butter (or tinfoil) the inside of an 8x8 baking pan and push the shortbread into the bottom of the pan. Flatten the top with a spatula, and stab all over with a fork. 5. Bake the shortbread for 15 - 20min, until edges begin to turn golden brown.

2.1. Baked Goodies 93 Recipys Documentation, Release 0.1

6. Let the shortbread cool for at least an hour before adding toppings. Carmel: 1. Add all ingredients to a large pot. Put on the stove over medium heat, and whisk together. 2. Simmer the mixture, while whisking frequently, until the mixture reaches 236F - 240F (15 - 20min). 3. Pour mixture over the shortbread, tap pan to pop any bubbles, and allow to cool. Tempered Chocolate: 1. Chop 1oz of chocolate and set aside. 2. Melt the remaining chocolate in a bowl over boiling water, never allowing it to get warmer than 120F. 3. Remove the chocolate from the heat, and stir in the chocolate we set aside earlier. Allow to cool to 82F. 4. Rewarm the melted chocolate to 88F, and pour over cooled carmel. Tap to remove any bubbles, and cool in the fridge for at least 10 minutes. 5. Cut into 16 equal bars and serve. Serves: Original recipe yields 16 bars

Notes

• The carmel mixture will seem to stall out at around 225F. Just keep whisking and it will eventually make it to 236F. • Test your chocolate temper on a sheet of wax paper to ensure you did it properly. If not, you can go back to step 2 and redo it without wasting chocolate.

Additional Links

• Original Recipe

94 Chapter 2. Baked Goods CHAPTER 3

Drinks:

3.1 Cocktails

Contents:

3.1.1 Dark and Stormy

Ingredients

• 2oz Dark Rum • 6oz Ginger Beer • Dash of lime juice • Lime Wedge • Ice

Instructions

1. Fill collins glass with ice cubes 2. Add rum to glass 3. Top with ginger beer 4. Pour lime juice in glass 5. Stir, garnish with lime wedge, and serve Serves: 1

95 Recipys Documentation, Release 0.1

Notes

• Can substitute Dark Rum for White Rum if you want it sweeter • Rub edge of glass with lime wedge

Additional Links

• Original Link

3.1.2 Day In The Shade

Ingredients

• 1 oz malibu • 1 oz pineapple juice • 1/2 cranberry juice

Instructions

1. Fill a tumbler halfway with ice 2. Put ingredients in and shake vigerously 3. Fill a collins glass with ice 4. Pour drink in glass and serve Serves: 1

Notes

• Should probably double it, it’s a pretty small but very sippable drink

3.1.3 Nymphomaniac

Ingredients

• 1 oz Captain Morgan Spiced rum • 1/4 oz orange schnapps • 1/4 oz Malibu

Instructions

1. Fill a tumbler halfway with ice 2. Put ingredients in and shake vigerously 3. Fill a collins glass with ice 4. Pour drink in glass and serve

96 Chapter 3. Drinks: Recipys Documentation, Release 0.1

Serves: 1

3.1.4 Orange Creamsicle Cocktail

Ingredients

• 4oz Orange Juice • 2oz Vanilla Vodka • 1oz Triple Sec • 2oz Vanilla Ice Cream (or 2 scoops) • Ice

Instructions

1. Fill a tumbler halfway with ice 2. Put ingredients in and shake vigerously 3. Fill a collins glass with ice 4. Pour drink in glass and serve Serves: 1

Notes

• Can substitute vanilla vodka for absolute mandarin vodka

Additional Links

• Original Link

3.1.5 Raspberry Lime Mojito

Serves 1.

Ingredients

• Crushed ice • 1 oz. simple syrup • 2 oz. white rum • 3 thin lime wedges • 5 fresh mint leaves • 5 raspberries • Limeade

3.1. Cocktails 97 Recipys Documentation, Release 0.1

Instructions

1. Place raspberries, mint and lime in a bowl. Squish. 2. Place squished mixture into tumbler. Add ice, rum, suryp, limeade. • should be 1 part drink mixture, 1 part limeade (approx). 3. Shake. (Vigourously.) 4. Serve.

Additional Links

Video Source

3.1.6 Tie Me to The Bedpost

Ingredients

• 1/2 oz midori • 1/2 oz Absolut Citron • 1/2 oz Malibu • 1 splash sour

Instructions

1. Fill a tumbler halfway with ice 2. Put ingredients in and shake vigerously 3. Fill a collins glass with ice 4. Pour drink in glass and serve Serves: 1

3.1.7 Whiskey Hot Chocolate

Ingredients

• 1/4 cup cocoa powder • 1/4 cup chocolate chips • 1/2 cup sugar • 1/4 tsp chili powder • 2 cups whole milk • 3 ﬂ oz whiskey • Marshmallows or whipped cream for topping

98 Chapter 3. Drinks: Recipys Documentation, Release 0.1

Instructions

1. Add the cocoa, chocolate chips, sugar, chili powder, and milk to a small suacepan. 2. Heat over medium high, whisking constantly to dissolve the cocoa and melt the chips 3. Bring to a steam–not boil!–then remove from Heat 4. Add the whiskey, then divide between two mugs. Top with your favorite toppings. Serves: 2

Additional Links

• Original Link

3.1. Cocktails 99 Recipys Documentation, Release 0.1

100 Chapter 3. Drinks: CHAPTER 4

Recipe Template

4.1 Title of Dish Here

4.1.1 Ingredients

• • • •

4.1.2 Instructions

#. #. #. #. #. #. Serves:

4.1.3 Notes

• •

4.1.4 Additional Links

Link Title

101 Recipys Documentation, Release 0.1

102 Chapter 4. Recipe Template CHAPTER 5

Indices and tables

• genindex • modindex • search

103