Beef Stew

Yields: 8 – 12 Servings

Ingredients

  • 1 to 2 lbs of Stew Meat
  • 1 bag of Baby Carrots
  • 1 to 2 Bunches of Celery
  • 2 to 3 lbs of Potatoes
  • 1 large or 2 medium onions
  • 5 – 6 garlic cloves
  • 1/4 inch piece of Ginger
  • 3 Tbsp of Worcestershire Sauce
  • 2 Cups of Red Wine (Your Favorite or Cheap)
  • 2 Tbsp Ketchup
  • 1/2 Cup A1 Sauce
  • 1 Large Can of Whole Tomatoes
  • 1 Small can of Tomato Paste
  • 3 Tbsp of Balsamic Vinegar or Balsamic Syrup
  • 1/4 cup of Flour
  • Salt and Pepper TT
    • Optional: 1 Tsps Baking Soda per pound if you want to velvet meat

Directions

  1. Cut Meat into 1 inch cubes or bite-sized chunks.
  2. Roughly Chop Celery and Onions. Chop Potatoes into Bite-sized chunks. Mince Garlic and Ginger.
  3. Toss the Bite-Sized chunks into flour with salt and pepper TT.
    • If you choose to velvet the beef add your Baking Soda prior to flour and mix well.
  4. Brown meat in batches on medium to low heat as your don’t want to burn anything that sticks to the bottom of the pot(use a Dutch Oven or Stock Pot). Once all meat is browned set aside.
  5. Add celery tops and onions into pot to sweat and caramelize. Then add ginger and garlic till fragrant.
  6. Deglaze pot with wine; make sure to scrape the crispy bits off the bottom of the pot.
  7. Add Meat back in. Then add stock, A1, Worcestershire sauce, Ketchup, balsamic vinegar, whole tomatoes, and Tomato paste.
  8. Add potatoes and Celery.
  9. Simmer on low for about an hour. Add Carrots about 45 minutes in.
  10. Enjoy! It’s best to eat with rice.
    • If it not thick enough make a Cornstarch Slurry.

Pork Loin Roullade with Mushroom Duxelles

Yields: 2 to 4 Servings.

Ingredients

  • Pork Loin (Filleted)
  • 2 lbs Mushrooms (Any)
  • 2 cups White Wine
  • 1 stick Butter
  • 1 1/2 tbsp Flour
  • 2 boxes Bone Broth or Stock
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder
  • TT Salt & Pepper

Directions

  1. Preheat Oven to 375 degrees.
  2. Finely Chop Mushrooms; can use a Food Processor.
  3. Cook Mushrooms until dry. Season with Salt and Pepper, Add 1/4 cup of white wine & cook till dry.
  4. Remove Mushrooms from heat and let cool.
  5. Butterfly Pork Loin and Season both sides with Smoked Paprika, Garlic Powder, & Onion Powder.
  6. Spread out Mushrooms evenly and roll tightly and truss with either butcher’s twine or Tooth picks.
  7. Sear Pork to seal in juices. Then place in a 13×9 baking pan, cover with foil, and cook in the oven for 30 minutes. Then Uncover pan for 10 to 15 minutes.
  8. In a small pot or saucepan; Melt butter and add flour to make a light roux. (Make sure to cook for 3 mins on medium to cook out flour taste.)
  9. Alternate between Broth/Stock & the Rest of Wine and Wine to deglaze pan and cook until thickened. Season with Salt and pepper.
  10. Take pork out of the oven. Let rest for 10 minutes. Cut Twine or Remove Toothpicks and Slice.
  11. Serve with your Favorite Veggies or Salad and Rice. Don’t forget the sauce.

Lasagna: Yields: 6 – 8 servings

Ingredients

  • 1 lb Ground Beef
  • 1 lb Ground Pork
  • 1 large Onion or 2 small/medium Onions, Small Diced
  • 2 – 4 Cloves of Garlic, Minced
  • 1 tablespoon Italian Seasoning
  • 1 small can of tomato paste
  • 2 cans of tomato sauce or 1 large can
  • 1 jar of roasted red bell peppers
  • 2 lbs Mozzarella
  • 1 large container of Ricotta
  • 1/2 lb Fresh Parmesan
  • 1 to 2 boxes of Oven-ready Lasagna Pasta or Dried Lasagna Sheets(Boil as directed on Box)
  • Olive oil
  • Salt & Pepper TT(To Taste)
  • 8 oz of your choice of Red Wine
  • Optional: 1-2 tsp of Red Pepper Flakes
  1. Preheat oven to 450 degrees.
  2. Set stove to Medium-High heat. Season meat with salt and pepper. Brown meat in a medium or large pot. Drain of excess oil and place in a bowl.
  3. Set Stove to Medium. In same pot add 1 Tbsp of Olive Oil. Add Onions to sweat for 5 mins. Then add Italian Seasoning, Red pepper flakes, and Salt & Pepper. Cook Spices & Garlic with Onions for 2 mins. De-Glaze with red wine. Add Tomato Sauce, Tomato Paste. Stew for 1 hr; stirring occasionally.
  4. Add Meat Back into Sauce. Cook sauce for another 30 mins. Taste and see if it still needs any more salt and pepper.
  5. Slice up Roasted Red Bell Peppers.
  6. In a Large Cake Pan(13X9) or Deep Dish start your layer with Pasta on the bottom. Then add a layer of sauce about 1 cup of sauce and add a few slices of Roasted Red Bell Peppers. Then add about 6 Tbsp of Ricotta, Sprinkle Mozzarella, and freshly grated Parmesan. And Repeat until all Ingredients are gone or until you don’t enough to make a full layer. For final layer add the rest of Cheese.
  7. Cover Pan with foil and place on a cookie sheet the Bake for 1 1/2 hours and then uncover and turn on Broiler to high and watch top closely to not burn just to brown Top cheese layer.
  8. Let Rest for 10 to 15 mins. Cut into Portions and Serve.

Blondies

Yields: 9 – 16 Blondies. Time: 30 – 40 Minutes.

Ingredients

  • 1 Stick Butter (Melted)
  • 1 1/2 Cups Brown Sugar (Tightly Packed)
  • 1 Large Egg
  • 1/2 Cup Milk or Heavy Whipping Cream
  • 1 1/2 Teaspoon Vanilla
  • 1/2 Teaspoon Baking Powder
  • 1/8 Teaspoon Baking Soda
  • 1/8 Teaspoon Salt
  • 1 3/4 Cups AP Flour
  • Optional:
    • 1/3 Cup White Chocolate Chips or Butterscotch Chips
    • 1/4 Cup Walnuts

Directions

  1. Preheat 350 Degrees and Butter a Baking Dish(8 x 8) and Dust with Flour.
  2. Whisked Melted Butter and Sugar. Beat Egg, Heavy Whipping Cream, and Vanilla. Mix well with Butter and Sugar.
  3. Add Flour, Baking Soda, Baking Powder, and Salt. Add any Mix-in you want.
  4. Pour Batter into Prepared Baking Dish and Spread Evenly.
  5. Bake for 18 to 25 Minutes until a toothpick comes out clean.
  6. Cool and Serve or Serve Hot with Ice Cream.
  7. Enjoy.
  8. Leftovers:
    1. Store in an Airtight Container at Room Temp. for up to a Week.
    2. Freeze for up to Three Months.

Chicken Cordon Bleu

Yields 2 – 4 Servings. Time: 1 1/2 – 2 hours.

Ingredients

  • 2 – 4 Chicken Breasts
  • 1 Stick Butter (Unsalted or Salted)
  • 1 lb Manchego Cheese
  • 1/2 lb Mozzarella Cheese
  • 1 Tablespoon Lawrys Seasoning Salt
  • 1 1/2 Teaspoon Garlic Powder
  • 1 Can Cream of Chicken Soup
  • 1 Can Chicken Broth
  • 1 lb Favorite Style of Ham
  • Pepper TT(To Taste)
  • 1/2 – 3/4 Cup Panko Bread Crumbs

Directions

  1. Season Chicken Breasts with Lawrys Seasoning Salt, Garlic Powder, and Pepper.
  2. Sear Chicken in a Medium Heat. Add Chicken Broth and Cream of Chicken Soup; Poach Chicken Breasts for 15 – 20 Minutes; while Simultaneously Reducing the Liquid by Half.
  3. Pre-Heat Oven to 350 Degrees F.
  4. Transfer Chicken to Baking Pan(Glass is Best). Add Ham to the top of each piece of Chicken Breast; Pour Sauce over Chicken and Ham. Top with Cheeses, Panko, and Butter. Bake for 30 Minutes. Put Oven on Broil to Crisp Cheese up for 5 minutes (Watch Closely to not Burn). Remove when desired Color Achieved.
  5. Enjoy.

Fried Rice

Yields 4 – 6 Servings. Time: 25 – 30 Minutes; If making Fresh Rice time will probably take about an hour.

Ingredients

  • 3 Cups of Rice (Brown or White) [Fresh or 1 to 2 days old Rice Works]
  • 1/4 lb Choice Meat
  • 1 Medium Onion
  • 2 Tablespoons Soy Sauce (Shoyu)
  • 1 Teaspoon Aji-Mirin
  • 1 1/2 Tablespoons Sesame Oil
  • 1 1/2 Tablespoons Olive Oil (1 Tablespoon for cooking Onion)
  • 1 1/2 Tablespoons Oyster Sauce
  • 1 1/2 Tablespoons Hoisin Sauce
  • 1 Tablespoon Sugar
  • 1 Tablespoon Fresh Garlic
  • 1/2 Tablespoons Fresh Ginger
  • 2 Tablespoons Butter
  • Salt and Pepper TT (To Taste)
  • Add Any Veggies or Meats that you like (Cut to Bite-Sized Pieces).
    • Leftover Meat and Vegetables work great as mix-ins.

Directions

  1. Pour Olive Oil and Sesame Oil over Rice and Mix well to coat every grain (Will make sure it doesn’t stick).
  2. Heat Medium to Large Pan Medium High. Caramelize Onion, Fresh Garlic, & Fresh Ginger with Sugar and Oil. Once caramelized remove from pan. (Re-heat any Leftovers used or Sauté any other Veggies and Meats used).
  3. Add Rice to the Pan alone to fry off for a bit. Add Hoisin Sauce, Oyster Sauce, Aji-Mirin, Soy Sauce and Fry for 10 – 15 Minutes.
  4. Add Meats and Veggies to Rice. Mix Well. Fry off to desired Color. Add Butter to Finish and Mix thoroughly.
  5. Enjoy!

Carbonara

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Yields 4 – 6 Servings. Time 30 minutes.

Ingredients

  • 1 lb Choice of Pasta
  • 1 Package Thick-Cut Bacon
  • 1 Egg per serving {At Least}(Beaten)[Depends on how much sauce you want to make]
  • 2 Tablespoons Fresh Garlic
  • 2 Tablespoons Butter (Melted)
  • 2 Tablespoons Olive Oil
  • Salt & Pepper TT
  • 1 Quart Water (To Boil Pasta)

Directions

  1. Cut Bacon into Lardons. Cook Bacon on Medium Low till brown and crispy. Cool and Drain on PaperTowels.
  2. Boil Pasta Till Aldente.
  3. To a large bowl add Olive Oil, Butter, Garlic, Egg(s), and Bacon (If you want an extra Bacon Flavor add 1 Tablespoon of Bacon Grease). Combine thoroughly.
  4. Drain Pasta(Do Not Rinse). Add Hot Pasta to Bowl and Mix Well so the egg(s) don’t scramble. (Either make separate portions or all together.)
  5. Serve and Enjoy!

Pretzels

Yields 12 Pretzels. Time: 1 1/2 – 2 Hours

Ingredients

  • 1 Packet Active Dry Yeast
  • 1 1/2 Cups Warm Water (Lukewarm)
  • 1 Teaspoon Salt
  • 2 Tablespoon Brown or White Sugar (You can add both too)
  • 1 Tablespoon Butter (Melted) for Dough
    • Optional 4 Tablespoons Butter (Melted) for brushing before Baking or Egg Wash
  • 3 3/4 – 4 Cups AP Flour (May use Less or More; Plus Some for Worksurface)
  • Coarse Sea Salt for Sprinkling

Baking Soda Bath

  • 1/4 Cup Baking Soda
  • 5 Cups Water

Directions

  1. In a Large Bowl Whisk Yeast with Water and let bloom for 5 Minutes.
  2. Whisk in Sugar, Butter, and Salt. Then mix in flour till dough is smooth and slightly tacky. Let dough rest and rise for 1 hour. (For an easier option use a Stand Mixer with dough hook).
  3. After 1 hour; Punch Down dough and Knead dough for 10 Minutes. Form dough into a ball. Let Dough relax for another 10 minutes before cutting.
  4. Preheat oven to 400 degrees. (If your oven runs on the hotter side; I suggest to Lower the Temperature).
  5. Cut dough into 12 equal pieces. Roll a piece into a rope and form into Pretzels or cut rope into Bite-Sized Pieces for Pretzel Bites.
  6. For Baking Soda Bath (Makes Pretzels Chewy):
    1. Add water to a wide-mouth pot and bring to a boil and then add Baking Soda.
    2. Place pretzels in a few at a time for 1 minute and remove and place on a parchment paper lined sheet tray.
    3. If you want to skip this step this will make your pretzel on the crispier side and a little dense.
  7. After the Baking Soda bath sprinkle salt on top. (Optional: Brush with Melted Butter before sprinkling salt on)
  8. Bake until Golden Brown or desired color.
  9. Enjoy!

Beef Ramen

Yields 3 – 4 Bowls. Time: Approx. 3 – 4 Hours.

Ingredients

  • 1 – 2 lbs Bone-In Short Ribs
  • 2 Tablespoons Olive Oil (For Searing Meat)
  • Mirepoix (Carrots,Celery, Onion; Roughly Chopped):
    • 1 Small Carrot
    • 3 Stalks Celery
    • 1 Medium Onion
  • 1 1/2 Tablespoons Miso Paste (Any type of Miso Works)
  • 1 Tablespoon Oyster Sauce
  • 1 Tablespoon Hoisin Sauce
  • 2 Teaspoons Soy Sauce (Shoyu)
  • 1 Tablespoon Black Pepper (1/2 Tablespoon for White Pepper)
  • 1 1/2 Teaspoon Sesame Oil
  • 1 1/2 Tablespoon Fresh Ginger
  • 1 1/2 Tablespoon Fresh Garlic
  • 1 Teaspoon Aji-Mirin
  • 1 lb Bok Choy (Chopped to Bite-Sized Pieces)
  • 1 lb Napa Cabbage (Chopped to Bite-Sized Pieces)
  • 1 lb Choy Sum (Chopped to Bite-Sized Pieces)
  • 2 (32 oz) Boxes Beef Stock
  • 1 Beef Bouillon Cube
  • 1 Bunch Green Onions (For Garnish)
  • Bean Sprouts (For Garnish)
  • Your Choice of Ramen Noodles (This is what I use)
  • Optional:
    • Thinly Sliced Steak or Stew Meat
    • Protein/Bouillon Cube/Stock can be substituted for Pork or Chicken.

Directions

  1. Season Short Ribs with Salt and Pepper.
  2. Heat Medium or Large Pot to Medium High; Once heated add oil. Sear Short Ribs on all sides.
  3. Once Short ribs are seared remove from pot and Add Mirepoix to Caramelize. Once Caramelized; Add Garlic, Ginger, Beef Bouillon, and Sesame Oil to Sauté After 2 Minutes of Sautéing add Oyster Sauce, Hoisin Sauce, Miso Paste, Aji-Mirin, Soy Sauce, and Beef Stock. Bring to a Boil for 30 Minutes.
  4. After 30 Minutes are up remove Mirepoix (Carrots, Celery, and Onions).
  5. Add Short Ribs back in and Simmer for 1 1/2 to 2 hours on medium low heat (Stir Occasionally)[If you want a thicker soup just cook for a longer period to reduce it]. If adding Stew Meat also add at this time. If using Thinly Sliced Beef add at the end before serving.
  6. After you Simmer Soup; Add Cabbage, Bok Choy, and Choy Sum; Cook till desired textured.
  7. Cook Noodles in Separate pot for individual portions.
  8. Serve and Enjoy.

Crepes

When you’re craving more than just regular pancakes. Yield 12 to 14 crepes. Time: 10 – 15 Minutes.

For Consistency issues you may have add more milk if batter is too thick

Ingredients

  • 2 Cups AP Flour
  • 1 Tablespoons Sugar
  • 1/4 Teaspoon Salt
  • 1/4 Cup Water
  • 1 Cup Milk
  • 2 Eggs
  • 3 Tablespoons Butter (Melted)

Directions

  1. Add all ingredients to a blender and blend until batter is smooth. If you don’t have a blender Sift Flour and mix until smooth with no lumps.
  2. Heat a Skillet to Medium Low.
  3. Pour 1/4 to 1/3 cup of batter into pan. Swirl in pan to evenly distribute batter (to make sure it’s a this as possible).
  4. Cook until crepes looks dry with no liquid and then flip to complete cooking.
  5. You can either cool completely and stack like a cake with filling in between each layer or eat warm with fruits.
  6. Add Whipped Cream or other toppings after cooking is finished.
  7. Enjoy