Homemade takeout

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4 cups diced poached chicken/ Turkey

1 stalk celery, diced 

1/4 cup sweet onion diced 

1 1/2 teaspoons fresh dill chopped  

1 cup homemade mayonnaise 

2 teaspoons strained freshly squeezed lemon juice 

1 teaspoon Dijon mustard 

2 teaspoons salt 

Freshly ground black pepper 

In a mixing bowl, toss together the chicken/Turkey, celery, scallions and herbs. Set aside. In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the meat and mix gently until combined. Refrigerate until ready to serve. 

1 head green cabbage, shredded 

2 carrots, grated 

1 red onion, thinly sliced 

2 green onions (white and green parts), chopped  

1 1/2 cups homemade mayonnaise 

1/4 cup Dijon mustard 

1 Tablespoon apple cider vinegar 

1 lemon, juiced 

Pinch sugar 

1/2 teaspoon celery seed  

Salt and freshly ground black pepper 

 Combine the cabbage, carrots, red onion and green onions in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the Cole slaw with the celery seed, salt, and black pepper. Chill for 2 hours in the refrigerator before serving. 

1 pound crabmeat 

1/2 cup homemade yogurt (you may substitute mayo if you wish)

1 cucumber diced 

2 scallions diced 

2 Tablespoons freshly chopped dill 

2 Tablespoons freshly chopped mint leaves 

4 Tablespoons olive oil 

1 clove minced garlic 

1 teaspoon kosher salt 

Gently mix all ingredients in a large bowl. When prepping the crab salad, make sure you keep all ingredients cold and on ice.

1/2 medium red onion, chopped 

12 large eggs 

1 stalk celery (with leaves), chopped 

1/2 cup mayonnaise 

2 Tablespoons chopped fresh dill 

2 Tablespoons homemade Brown mustard 

1 Tablespoons plus 1 teaspoon freshly squeezed lemon juice 

2 teaspoons kosher salt

Freshly ground black pepper 

Hard boil 12 eggs. According to experts boil them in a single layer for 12 minutes. Then place them under cold water. Take the shells off and set them to the side (refrigerate them preferably). Throw all the ingredients into a food processor and turn it on. Mix until you have it the way you like it.

4 cups cubed ham 

½ cup finely chopped onion 

1/4 cup bread and butter pickles chopped 

½ cup homemade mayonnaise 

½ cup homemade Dijon mustard to taste 

Mix together all the ingredients. Serve as a sandwich filling. 

1/3 cup mayonnaise 

1 lemon, juiced 

Salt and freshly ground black pepper 

1 stalk finely chopped celery 

1 finely chopped shallot 

1 Tablespoon finely chopped fresh tarragon leaves 

1 Tablespoon finely chopped chives 

1 pound lobster meat, chopped 

Lemon slices, for garnish 

Combine mayonnaise, lemon juice, salt and pepper, celery, shallot, tarragon and chives in a bowl. Add lobster meat to mayonnaise sauce and combine. 

PASTA SALAD

12 ounces rotini pasta

1 medium zucchini

1 green pepper julienne sliced

1 red pepper julienne sliced

1 yellow pepper julienned sliced

1 cup fresh tomatoes cubed

1 teaspoon dill

Dash of salt and pepper   

Bring a large pot of water to a boil. Add the rotini pasta, cook until tender. Drain the pasta and let cool. 

While the pasta boils prepare the vegetables and place on a roasting pan and roast in your oven for 5-10 minutes or until you think they are done. Place the vegetables in olive oil and red wine vinegar.  Pour over cooled pasta. Toss until thoroughly coated. Serve

 TUNA SALAD

1 Tablespoon olive oil 

1 teaspoon kosher salt 

1/2 teaspoon freshly ground white pepper 

2 (12-ounce) portions tuna steak 

1/2 cup plus 1 Tablespoon homemade mayonnaise 

3 Tablespoons finely chopped red onion 

6 Tablespoons finely chopped celery 

1/4 cup sliced pimento stuffed green olives 

4 1/2 teaspoons sliced green onion tops (green parts only) 

1 Tablespoon chopped parsley leaves 

1/4 teaspoon celery seed 

1/4 teaspoon freshly ground black pepper 

Lettuce cups or sliced bread 

Set a 10-inch sauté pan over medium heat and add the olive oil. Once the oil is hot, season the tuna steaks on both sides with the salt and white pepper Place the seasoned tuna in the sauté pan and cook, undisturbed for 5 minutes. Turn the fish over and cook for another 5 minutes. The fish should be just cooked through. Remove the tuna from the pan and allow to rest for 3 to 4 minutes. Flake the tuna steaks into small pieces, place in a medium bowl and add the remaining ingredients. 

Use a spatula or large spoon to toss the ingredients until well blended. You can skip the cooking and just use tuna in a can. 

POTATO SALAD

3 boiled potatoes 

3 green scallions, chopped

2 tablespoons dill 

2 tablespoons homemade sour cream 

2 tablespoons homemade mayonnaise 

1 tablespoon homemade Dijon mustard 

Salt 

Pepper 

1 teaspoon white vinegar 

Peel the potatoes (or not) and cut into 1-inch chunks. Boil the potatoes until they are soft.  Mix with scallions in a serving bowl. In a separate bowl combine the sour cream, mayonnaise, mustard, salt, pepper and vinegar. Pour dressing over potatoes and toss to coat. Refrigerate the salad until you are ready to eat.

GERMAN POTATO SALAD

3 pounds new potatoes 

1 yellow onion, quartered 

1/2 pound bacon, diced 

1 large red onion, diced 

3/4 cup cider vinegar 

1 tablespoon brown mustard seeds 

1/4 cup canola oil 

Salt and freshly ground pepper 

8 green onions, thinly sliced 

1/4 cup chopped fresh parsley leaves 

Place the potatoes in a large pot with the yellow onion and cover with cold water. Cook the potatoes until they are tender. Drain the water and, discard the onion. Cut the potatoes into cubes. Place the potatoes in a large bowl and cover to keep them warm. 

Place the bacon into a large fry pan and cook until crisp. Remove the bacon with a slotted spoon and drain the fat on some paper towels. Place the diced red onion to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Add the vinegar and brown mustard seeds and cook for 2 more minutes. Whisk in the canola oil and season, to taste, with salt and pepper. Gently fold in all together.

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1 egg, beaten

1/2 cup dry bread crumbs with Italian seasoning

4 skinless, boneless chicken breast halves

12 slices of provolone

1/4 cup grated Parmesan cheese

4 grinder rolls

Get out 2 large bowls. Crack the eggs and beat them add a little water. Place the bread crumbs in the other. Wash the chicken breasts and place them in the beaten egg. Make sure that they are covered completely. Then place them in the bread crumbs and coat them completely. Place them on a baking pan in the oven and cook until they are done at 350 degrees. At this point make your marinara sauce. The recipe is listed above. When the chicken is done and the sauce is done place the provolone slices on the grinder rolls and melt the cheese. Then place the cooked chicken breasts on top and add a little marinara sauce.

1 medium eggplant sliced (about 1 pound)  

3 cups fresh breadcrumbs 

1 1/2 teaspoons dried oregano 

1 1/2 teaspoons dried thyme 

Freshly ground black pepper 

All-purpose flour for dredging 

3 large eggs, beaten 

1 Tablespoon whole milk 

Olive Oil for deep frying 

Four 7-inch long hero rolls split 

About 3 cups quick marinara sauce (recipe follows) 

1/4 cup grated Parmesan 

16 slices provolone cheese (about 1/2 pound) 

Slice the eggplant about 1/2 inches thick. Throw away both ends of eggplant. Beat the eggs together in a flat bowl (cereal bowl; salad plate). Use another bowl (same type) and fill about 1/4 inch with breadcrumbs. Cover a slice of the eggplant, one at a time, with the egg and let excess drip off. Then lay the slice in the breadcrumbs, covering both sides. Repeat this process, adding more breadcrumbs as needed. If you fill the bowl with too many crumbs at one time, the crumbs will get sticky and chunky. In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat .Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining eggplant. The eggplant can be fried up to 2 hours before serving. 

When ready to serve preheat the broiler. Arrange the hero rolls, split-side up, on a baking sheet and toast under the broiler. Cover each roll with about 4 slices of eggplant, overlapping them slightly. Cover each of the eggplant heroes with about 3/4-cup of the sauce, sprinkle with 1 tablespoon Parmesan, and cover with 4 slices of the provolone. 

Broil until the cheese is melted and lightly browned. Close the hero rolls and slice in half crosswise. Serve immediately. 

1 and ½ pounds of chopped meat

1 egg

1 cup of bread crumbs Italian seasoned

4 grinder rolls

12 slices of provolone

1 recipe of marinara sauce

Put the chopped meat into a bowl. Beat the egg and pour it into the meat. Add the 1 cup of Italian seasoned bread crumbs. Mix it all together. Make 16 meatballs and place them on a baking sheet. Place them in the oven and cook them at 350 degrees. In the mean time make your marinara sauce. You can find the recipe above. When the meatballs are cooked all the way through add them to the marinara sauce. Place the provolone on the inside of the grinder rolls and melt the cheese. Then place 4 meatballs per grinder roll and pour more marinara sauce on them.

2 fresh Italian sandwich rolls or Kaiser Buns split in half crosswise 

1 white onion, thinly sliced 

1/2 large green bell pepper, thinly sliced 

2 teaspoon minced garlic

1/2 teaspoon salt 

1/4 teaspoon ground black pepper 

1/2 pound rib-eye steak, very thinly shaved or sliced 

1/3 pound thinly sliced mozzarella, or Provolone cheese  

Preheat the oven to 200 degrees F. 

Heat a cast-iron skillet over a medium-high heat. When it’s hot add the oil, onions and bell peppers, and cook, stirring, until they are tender and the onions are translucent, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds. Push this off to 1 side of the skillet. Add the meat to the hot pan and cook, stirring and breaking it up with 2 metal spatulas, until almost no longer pink, about 2 minutes. Mix the meat in with the Sautéed vegetables. Spoon into rolls of your choice place the cheese on top and broil until the cheese is melted.

before we get into the recipe i would like to share with the assortment of deli meat, cheeses and condiments available.

roast beef                    American cheese                            lettuce                                  ketchup

ham                                Cheddar cheese                               Tomato                                 mayonnaise

turkey                           colby jack                                             peppers                                relish

bologna                       Gouda                                                     olives                                     barbeque sauce

pepperoni                  Havarti                                                   spinach

olive loaf                    Gruyere            

liverwurst                 swiss

salami                        mozzerella

capocollo                provolone

Mortadella            Monterey jack

take a foot long subway roll. slather as much of the condiment of your choice on the roll. on the bottom roll place your meat, then your cheese and then pile it high with your choice of veggies. yum

As many meats as you can think of is as many different types of club sandwiches there are!

4 slices of whatever kind of meat you want

3 pieces of whatever kind of bread you like

Lettuce

2 slices of tomato

Homemade mayo to taste

3 slices of bacon

The down and dirty!

Toast the bread.fry the bacon. Spread mayo on the bread. Put lettuce and tomato on one slice of bread. Put those 2 slices of bread together. Put whatever meat you’re using on the next slice of bread. Put it together and eat it. Yummy!

FRIED RICE

Here are several important things to know if you want to make restaurant quality Fried Rice

To start with use refrigerated day old rice. The reason for this is that warm rice doesn't fry well, it tends to clump together and turns to mush. 

The rice grains seperate nicely and remain distict when frying them. A good fried rice is firm but not hard.

The types of rice is equally important. Using a long grain rice such as Basmati or jasmin rice will give you the best end product.

The use of a fat here is important as well. using butter gives a sweeter taste to it rather than using oil. 

Butter integrates with the rice better then oil. Oil seems to suffocate the taste of the rice rather than enhance it. So I Usually choose to cook with butter.

I don't own a wok. so I use a large skillet, but if you have a wok so much the better. woks are easier to cook with when you have to toss the food 

your cooking. In this recipe you toss all the ingredients together. 

FRIED RICE 

2 cups of precooked, chilled rice. you can make this the night before or maybe you can use leftovers.

1/4 cup chopped onions

1/4 cup chopped carrots. the pieces should be small

1/4 cup peas

and some chopped green onions for garnish

chopped garlic to taste

grated ginger to taste

2 scrambled eggs

soy sauce to taste

1/4 stick of butter

Place the vegetables, garlic and ginger into the pan with your butter. Saute the veggies on a medium heat setting until they are tender. You shouldn't let them brown. you just want them cooked through.

Scramble the eggs and cook them up in the pan when they are done combine them with the veggies. Add your soy sauce. Toss all of this together and cook it for a few minutes until all the tastes come together. pour it into a serving bowl and garnish it with the chopped green onions.

Lo mein means tossed noodles in Chinese. It is made with round noodles usually but can be made with flat noodles. The difference between chow mein and lo mein is that the noodles are cooked with the rest of the ingredients.

1/2 pound steak-sliced thin

1 1/2 teaspoons cornstarch

2 1/2 Tablespoons oyster sauce

3 Tablespoons soy sauce

4 Tablespoons beef broth 

1 cup chopped shiitake mushrooms

1/2 chopped scallions

1/2 cup peapods

1/2 cup grated carrots

ground fresh ginger to taste

8 ounces homemade egg noodles or spaghetti

1 teaspoon sesame oil

1/2 cup chopped Chinese cabbage 

1 clove garlic, chopped

1/4 teaspoon sea salt

4 tablespoons peanut oil or sesame oil for stir-frying, or as needed

Boil the noodles until they are done. Fresh noodles take 2-3 minutes and dry noodles about 6-7 minutes. Rinse them and pour a tablespoon of sesame oil on them and mix them. This prevents sticking. Set this aside . In a small bowl mix your soy sauce, oyster sauce, sea salt and cornstarch, set this aside. In your wok or skillet heat the peanut oil then add your beef, scallions, grated ginger and beef broth. Cook this until it's done and there is no pink left on the meat. Then add your garlic, cornstarch mixture and vegetables and cook until the vegetables are done but still crisp. Turn down the heat to low and stir in your noodles. Stir everything together. 

Serve immediately makes 4 servings.

Traditionally in China chow mein is made with soft noodles, although the name means fried noodles in Chinese. It is the equivalent to American chop suey in that it is a great way to use leftovers. Let’s start with the noodles. You can buy them already made from any Asian market. However since this book is all about homemade here's a recipe for the noodles.

2 1/2 Cups All Purpose Flour

1/2 Teaspoon Salt

2 Eggs

1/3 Cup warm Water

1 Teaspoon of peanut oil (or any oil you choose)

Pour the flour on your table top or very large cutting board. Make a well in the flour. Pour your salt into the water and let it incorporate itself. Then beat the egg and add it to the water. Then with one hand pour the water, salt egg mixture onto the well and mix in the flour using your other hand. Keep plenty of flour on hand while making noodles. 

Once it's all incorporated, knead it for 5-10 minutes or until it's smooth and elastic. Dip your finger tips in the oil as you are kneading the dough. It will prevent your fingers from sticking. Then comes the tricky part, you can either roll it out and cut it into strips as thick or thin as you like or you can do the really cool Chinese pull thing. I have not mastered the pull technique so I just cut mine up. In the Chinese culture long strips of noodles correlates to a long life so you should roll out the dough to the length of the table or cutting board and slice it lengthwise using a knife. There is a tool you can buy called an adjustable 6 wheel dough divider. You can adjust the thickness of the dough your slicing. As you are rolling out the dough keep putting flour on it so doesn't stick. when it's all rolled out cut it and throw it in a pot of boiling water. it cooks in 2-3 minutes. Divide it in 4 parts and set aside. 

take a fry pan and put oil in it and place the cooked noodles in it. Press it down and wait until it is brown but not burned. Flip it over and do the other side. This makes it soft on the inside and hard on the outside. You can skip this step if you choose because traditional chow mein (noodles is mein in Chinese) is made with soft flat noodles. In a separate wok or skillet cook the following:

1/4 cup sesame oil

1/2 cup chopped shiitake mushrooms

2 cups chopped celery

2 shallots, chopped

4 cloves of minced garlic

2 1/2 cups chicken broth

1/2 cup Chinese pea pods

2 teaspoons soy sauce

2 tablespoons cornstarch

1/3 cup cold water

3 cups cooked, thinly sliced chicken breast meat

Pour in the sesame oil heat until almost bubbly. Cut up your mushrooms, celery, garlic and shallots and place them in the skillet (or wok).Cook this until the shallots 

are wilted. Pour in your broth, soy sauce and pea pods. Cook all of this until the vegetables are still crisp but done. In a separate bowl mix the water and cornstarch. Slowly stir this into the vegetables. Corn starch is used to thicken the liquid instead of msg. Then add your chicken and cook until the chicken is reheated. As was stated before you can use leftover vegetables and meat in your fridge you don't have to stick to this recipe. To serve take 1 serving of the noodles, place a serving of the vegetables and meat on top. You may substitute the chicken with shrimp, beef or pork.

pepper steak

1 pound beef top sirloin steak

¼ cup soy sauce 

2 tablespoons Stevia

2 tablespoons cornstarch

½ teaspoon ground ginger

3 tablespoons peanut oil, divided

1 red onion, cut into 1-inch squares

1 green bell pepper, cut into 1-inch squares

2 garlic cloves, chopped into small pieces

Slice the steak into 1/2-inch thick slices. Be sure to 

slice the steak across the grain.

In a medium sized bowl whisk together the soy sauce, Stevia, 

cornstarch, and ginger in a bowl until the Stevia has 

dissolved and the mixture is smooth. This is your marinade. 

Place the steak slices into the marinade, and stir until 

well-coated.

In your wok or large skillet heat the oil on a medium- high 

setting. Place a portion of the steak strips into the hot oil. 

Cook and stir the beef strips until the cooked through and 

no pink is showing. this takes about 3 minutes. Remove the beef 

and place it in a bowl. Repeat the process for the remaining 

beef strips.Set the cooked beef strips aside.

Return all the cooked beef to the hot wok. Stir in 

your onion and Garlic. Toss these together and cook for 

about 2 minutes, until the onions and Garlic soften and 

become aromatic. Then stir in the green pepper. Cook and toss 

the mixture until the pepper has become tender, about 2 minutes.

toss everything together and serve.

Shrimp with Lobster Sauce 

20 large butterflied shrimp 

4 to 8 spring onion 

2 large garlic cloves, chopped or minced

2 cups of chicken stock 

4 Tablespoons of sweet white wine,

2 Tablespoons soy sauce

2 teaspoons stevia

2 1/2 Tablespoons of Cornstarch and 1/2 cup of water

4 egg whites, beaten with 1/4 cup of water

2 Tablespoons olive oil for stir-frying

1 to 2 cups pork fried rice (1 cup for 2 people, 2 cups for 3 or more)

Rinse the shrimp in warm water and pat dry. Rinse the spring onions, drain and chop. Chop or mince the garlic cloves. Combine the chicken stock, white wine, soy sauce, and stevia and set aside. In a small bowl, dissolve the cornstarch into 1/2 cup water. Whisk the egg whites into 1/4 cup water and set aside. Heat 2 tablespoons of oil in a wok, large pot, or frying pan or skillet on medium high to high heat. Stir fry the garlic and spring onions for about 30 seconds to a minute. Add the shrimp and stir fry for 2 minutes. Add the chicken broth mixture, bring to a boil and boil about 1 minute. Re-stir the cornstarch and water mixture and stir it into broth. Immediately afterward, slowly pour in the egg whites, breaking them up by gently stirring them with a fork. Be careful not to over stir the egg whites. The dish is ready when the sauce begins to boil and thicken. Serve over the pork fried rice.

4 boneless, skinless chicken breast halves, cut into 1-inch cubes

Marinade:

2 Tablespoons Chinese rice wine or dry sherry

1 Tablespoon cornstarch

Sauce:

1/3 cup orange juice

2 tablespoons soy sauce

1 teaspoon sesame oil

1 teaspoon brown sugar

1/4 teaspoon Chile paste

1 clove garlic, minced

1 slice ginger, minced

Oil for stir-frying, as needed

Place the cubed chicken in a bowl. Mix the sherry or rice wine with the cornstarch to create the marinade. Marinate the chicken for 30 minutes. You can cover the chicken and place it in the fridge over night if you care to. While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger. Heat the wok and add oil. If you don’t have a wok a fry pan will do. When the oil is ready, add the garlic and ginger and stir-fry until you can smell the delicious aroma.

Add the chicken and stir-fry until it changes color. Push up to the sides of the wok, making a well in the middle. Add the sauce. Combine the sauce and the chicken. Stir-fry for another minute and serve hot.

1 lb. lean ground beef

1 Tablespoon chili powder

1 teaspoon ground cumin

3/4 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

1/4 teaspoon ground black pepper

3/4 cup tomato sauce

shredded cheese

shredded lettuce

taco sauce

sour cream

tomatoes cut into bite sized pieces

12 taco shells - either hard shells or small 6-inch soft flour tortillas will work

Place the beef into your large skillet. Over medium-high heat cook the beef until it is done. Add your spices to the meat. Mix it up really well so that the spices and meat flavors all come together. 

Reduce the heat to medium. Add the tomato sauce. Mix it up until it is a delicious, fragrant meat sauce.

Warm the taco shells, follow the package directions. Now put it all together, spoon 2 tablespoons of meat into the shells add your toppings.

olive oil

2 cups fresh salsa

1 cup chili sauce, homemade

14 oz. can of black beans, drained and rinsed

1 1/2 cups shredded skinless rotisserie chicken

1/4 cup fresh cilantro, chopped

sour cream

salt, to taste

4 large flour tortillas

1 1/3 cups cooked spanish rice, warmed

2 cups shredded Monterey Jack cheese 

1 1/3 cups shredded romaine lettuce

Guacamole (garnish optional)

Heat the oil in a large skillet over medium-high heat. Pour in 1/2 the salsa and chili sauce. Cook this for about 2 minutes. Pour in your beans and a bit of water.

Bring the mixture to a low boil and stir in the chicken. Cook the mixture for a few minutes, until it is thickened and the flavors come together. 

Stir in the cilantro and season with salt. Heat the tortillas as the instructions say. Spoon the rice onto the tortilla, horizontally just below the midway point.

leave about 1 to 1 1/2 inch border all around. Top the rice with the beans, chicken mixture, cheese, lettuce, sour cream and the remaining salsa. Fold the bottom edge 

of the tortilla over the filling, fold the sides inward and roll it up tightly. You can garnish it with the guacamole and some sour cream.

olive oil

2 cups of shredded skinless rotisserie chicken

1 cup tomato sauce

1 Tablespoons chili powder

1 teaspoons onion powder

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon powdered oregano

1/4 teaspoon salt 

1 cup of cooked brown rice

1 14-ounce can pinto beans, drained and rinsed

1 14 oz. can of black beans, drained and rinsed

1 1/3 cups shredded Monterey Jack cheese (about 5 ounces)

1 1/3 cups shredded romaine lettuce

1 cup pico de gallo 

1 cup queso

chopped fresh cilantro, garnish

Guacamole, garnish

sour cream, garnish

When making a burrito bowl everything is cooked separately. The bowl is layered with each ingredient. Make your rice and set it aside until you are ready to put the bowl together. In a small pot heat up your beans, you can cook the beans together if you like or place them in separate pots. If you wish you can heat these in a microwave to save time. Cook them until they are heated through. In a fry pan pour some olive oil turn the heat to medium. Place your chicken in the fry pan and heat it up add your tomato sauce. Add your spices, chili powder, onion powder, cumin, garlic powder, paprika, oregano and salt. Turn the heat to medium low and let it simmer for about 15 minutes so that the flavors all come together. Now to put it together, layer a bowl with rice, beans, chicken, lettuce, cheese, Queso, pico de gallo, guacamole, sour cream and chopped cilantro.

1 lb. lean ground beef

1 Tablespoon chili powder

1 teaspoon ground cumin

3/4 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

1/4 teaspoon ground black pepper

3/4 cup tomato sauce

mexican taco salad shells

2 cups refried beans

shredded lettuce

shredded cheese

chili sauce, hot or mild

sour cream

tomatoes cut into bite sized pieces

4 taco salad shells -

Place the beef into your large skillet. Over medium-high heat place your beef cook the beef until it is done then pour off the grease. Add the spices and chili sauce. Mix it up really well so that the spices and meat flavors all come together. Reduce the heat to low. leave it on the burner for about 15 minutes

until it is a delicious, fragrant meat sauce. Heat your refried beans. Now put it all together, spoon into each salad shell 1/2 cup of refried beans as the bottom layer. Spoon in 1/4 of the meat sauce. Then add your lettuce, top it off with shredded cheese, chili sauce, tomatoes and sour cream.

Spanish rice

olive oil

2 cups long-grain white rice, rinsed and drained

1 cup tomato sauce

2 tablespoons tomato paste

1/2 medium white onion, diced

2 teaspoons minced garlic (or 4 cloves, minced)

salt, to taste

It is easiest if you cook the rice ahead of time. Get out a large pot pour in 2 cups of water. Bring it to a boil and add 1 cup of rice.  Let it return to a boil and reduce the temperature to medium and allow it to simmer until all the water is absorbed. This takes about 17 minutes. Put it in the fridge for about 1/2 hour then rinse it in a colander with small holes so that the rice stays in the colander.  In a large skillet add the olive oil and put the temperature at medium high. When the oil is hot, add in the rice and sauté for about 10 minutes. Stir it occasionally, the rice will begin to brown. Add in your tomato sauce, tomato paste, onions, minced garlic and salt. Sauté for a few minutes.  You want the flavors to meld. Stir this all together. Turn the temperature to low and let it simmer for 15 minutes. serve.

Mexican Slaw

1 14-ounce package prepared coleslaw mix

1/4 small red onion, diced

1/4 cup cilantro , chopped

1/3 cup olive oil

1/4 cup lime juice 

1 tablespoon minced garlic

2 tablespoons honey

1 1/2 teaspoons ground cumin

1 teaspoon oregano

1 teaspoon ground coriander

6 dashes hot sauce (optional)

salt and pepper to taste

In a large bowl, place the Cole slaw mix with the diced onion and chopped cilantro. In a quart sized mason jar, mix the olive oil, lime juice, garlic, honey, cumin, oregano, coriander, hot sauce, salt and pepper. put the cover on the mason jar and shake well. Pour this mixture over the Cole slaw mix and toss. Refrigerate this for about an hour or so. You can make this a day in advance is you wish.

Mexican Street Corn

6 to 8 ears of sweet corn, husks removed

1/2 cup Mexican crema( find the recipe below) or sour cream

1/2 cup mayonnaise

1/2 cup chopped cilantro

1 clove garlic, minced

1/4 teaspoon ground pepper, to taste

2 teaspoons finely grated lime zest

2 tablespoons lime juice

1/2 cup cotija cheese, crumbled

Lime wedges, to serve

In a bowl, mix together the crema or sour cream, mayonnaise, cilantro, garlic, pepper, lime zest and lime juice. Set this aside and refrigerate. Place the corn directly onto the grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Keep turning the corn until all sides are browned. Brush the crema or sour cream sauce onto each ear of corn. shake some crumbled cojita cheese on top and shake a little additional pepper on it to taste.  Serve immediately garnish with the extra lime wedges.

Homemade Mexican Crema

This is very similar to creme Fraiche. 

You start by warming 1 cup of heavy cream to room temperature. you aren't cooking it, just warming it so put it on a low heat for a few minutes. it will become thicker, which is what you  want it to do. Add in 1 tablespoon of buttermilk. Mix this well.  Pour this mixture into a mason jar with a lid. Do not tighten the 

lid. Just place it on top so that the air can circulate freely. Set it on your counter over night and it will thicken by itself. It won't spoil so leave it there for 18 or so hours until it has really thickened up. Add the juice of 1/2 a lime and a pinch of salt to the mixture. Now tighten your lid and place it in your refrigerator

Churros

churros

4 oz. butter

1 cup of water 

3 tablespoons granulated sugar

1 teaspoon pure vanilla extract

3/4 teaspoon ground cinnamon

1/2 teaspoon salt

1 1/4 cups all-purpose flour

2 large eggs, at room temperature

coating

1 cup sugar

1 tablespoon ground cinnamon

First make your coating. Combine 1/2 cup sugar and 1 teaspoon cinnamon together on a plate for your cinnamon sugar coating. Set this aside.

Prepare your workstation by Lineing a serving platter with paper towels. You should probably have a double layer so that when you have completed 

frying the churros you can set them on the paper towels so they absorb the grease. Set this aside.

Dough

Melt the butter in a medium-sized saucepan. Add the water, sugar, vanilla, cinnamon and salt. Bring this to a simmer for about 5 minutes while mixing occasionally.  Add the flour. Stir this with a wooden spoon until it is thoroughly blended and forms a ball. Take the flour mixture off the heat and allow it to cool until it is cool enough to touch. While the dough is cooling, pour the oil, about 1 quart of oil, into a large skillet with a tall side. turn the heat on medium and allow it to heat up. Once dough has cooled, beat in your eggs, one at a time so that they are fully incorporated. This mixture will now resemble a dough. Scoop the dough into a pastry bag with a star nozzle on the end of it.

Fry the churros

Pipe 3 5-6-inch long strips of dough into hot oil. It is best if you cut the ends of each strip with a pair of scissors. Fry 3 churros at a time to avoid over-crowding your pot. Fry for about a minute until they are golden browned, using tongs flip them and fry another minute. Transfer the churros to the paper towel platter for a few seconds, just to drain the excess oil then roll in the cinnamon sugar. Repeat with the remaining dough.

Tres Leche Cake

Butter to grease the pan

1 ¼ cup All Purpose Flour sifted (plus extra for dusting pan)

1 teaspoon baking powder

¼ teaspoon salt*

½ cup unsalted butter melted and cooled 

1 cup sugar

5 whole eggs

1 teaspoon vanilla

FOR THE MILK MIXTURE

1 14 oz can of condensed milk 

1 12 oz can Evaporated milk 

1 cup of Heavy Heavy whipping 

1 ½ teaspoon vanilla

FROSTING

1 ¼ cup heavy whipping cream 

4 Tablespoons of sugar

1 teaspoon vanilla

GARNISH:

strawberries

Preheat your oven 325 degrees F. Adjust the oven rack to the middle position. Get out your 13-by-9 inch pan, grease and flour it and set aside. 

In a medium-size bowl whisk together the flour, baking powder and salt.

In a medium bowl add your eggs one by one and beat them with an electric mixer on a medium speed and add all the sugar a little at a time. 

This mixture will be yellow and fluffy. Reduce the beater speed to low and add in your butter and vanilla. As a note be sure to let your 

butter cool or you will end up with a flat cake. no bueno. Add the flour mixture a little at a time. Fold it into the egg mixture using a soft 

spatula until the flour is well combined. Be cautious not to over mix. Pour the batter gently into your prepared cake pan. Be sure to 

spread it out evenly for a nice level cake. Bake for 30-35 minutes. you can check it with a toothpick. When the toothpick comes out clean it's done.

Using a wire rack, cover the cake in the pan and quickly flip it over. the cake will be on the wire rack where you will let it cool completely.

once cooled, use a fork and poke holes in the top of the cake.

MILK MIXTURE:

Pour the condensed milk, evaporated milk and heavy whipping cream into your saucepan. Put it on low heat and whisk it together, add your vanilla. 

Mix it until it is completely combined. Remove the milk mixture from the heat and set it aside.

Once the cake has cooled, pour the milk mixture over the cake. The idea is for the milk mixture to be absorbed by the cake. Hence the holes you poked.

Cover the cake with plastic wrap and refrigerate overnight.

FROSTING:

Pour the heavy cream into a mixing bowl Set your beater on medium. Beat the whipping cream and add the sugar, and vanilla. the whipped cream will have 

soft peaks after about 2 minutes.

Now to assemble your cake! Spread the whipped cream over the cake. Garnish the cake with sliced strawberries when you get ready to serve it.

Pizza Dough

7 cups unbleached flour 

1 Tablespoon salt 

2 packages active dried yeast 

1 Tablespoon raw sugar 

4 Tablespoons extra-virgin olive oil 

2 1/2 cups lukewarm water 

Sift the flours and salt onto a clean work surface and make a well in the middle. In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, folding the flour in, and when it all starts to come together, work the rest of the flour in with your clean hands. Knead until you have smooth, springy dough. 

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour until the dough has doubled in size. 

Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands - this is called punching down the dough. You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using straightaway, divide the dough up into as many little balls as you want to make pizzas - this amount of dough is enough to make about six to eight medium pizzas. 

Timing-wise, it's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don't roll them out and leave them hanging around for a few hours, though - if you are working in advance like this it's better to leave your dough, covered with plastic wrap, in the refrigerator. However, if you want to get them rolled out so there's 1 less thing to do when your guests are round, simply roll the dough out into rough circles, about 1/4-inch thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminum foil. You can then stack the pizzas, cover them with plastic wrap, and pop them into the refrigerator. 

1 recipe homemade pizza crust (Found above)

1 cup pizza sauce

2 cups shredded mozzarella cheese

As much grated parmesan cheese as you would like. just shake it on!

Italian seasoning, to taste

Prepare the crust from the recipe above. Preheat the oven to 475°F. 

Top the dough with the pizza sauce, shredded mozzarella, grated Parmesan, then generously sprinkle with the Italian seasoning. Bake for 12-15 minutes. Slice the pizza when it's hot, serve immediately. 

1 recipe homemade pizza crust found above

2 tablespoon olive oil

3 garlic cloves , minced

8 oz ball fresh mozzarella , sliced thinly

1/3 cup ricotta cheese

salt and pepper to taste

1/4 teaspoon marjoram

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon dried Sage

1/3 cup freshly grated parmesan cheese

Take pizza dough and roll it out or stretch it to the desired size. Prebake the crust in the oven at 425 degrees F for 5 minutes. Take the olive oil and garlic and pour it into your blender. Blend it on high to mince the garlic and blend it with the olive oil. Remove the pizza from the oven and using a pastry brush, brush the pizza with the olive oil and minced garlic mixture. In a small bowl, mix together ricotta, salt, pepper, and herbs. Spread the cheese mixture on top of the crust. Then you layer it with the mozzarella. Bake it at 425 degrees F for 10-15 minutes. The cheese should be melted Remove it from the oven and sprinkle it with the remaining Parmesan.

1 recipe for homemade pizza crust (found above)

1 large jar of tomato sauce

1 teaspoon marjoram, 

1 teaspoon basil 

1 teaspoon oregano 

1 teaspoon of sage.  

toppings:

2 cups shredded mozzarella 

4 ounces Canadian bacon, diced

1 package sliced pepperoni

1 medium sweet red pepper, sliced

1 medium green pepper, sliced

1 can sliced black olives, drained

1 cup chopped onion

1 cup grated Parmesan cheese

Make the pizza crust according to the recipe above. Set it aside. Take the jar of tomato sauce, pour it into a saucepan and add the marjoram, basil, oregano and sage. Heat it up so that the spices meld with the sauce. Set this aside. Bake the crust at 375° until it is lightly browned. Then you can spread the crust with the sauce and sprinkle the toppings on. Be Generous with those! Bake the pizza for an additional 15-20 minutes until the cheese is melted and gooey.

1 recipe for homemade pizza crust

FOR THE HAWAIIAN PIZZA: 

1 1/2 cup pizza sauce

2 cups shredded mozzarella cheese

8 ounces Canadian bacon 

1 8-ounce can of diced pineapple, drained 

Preheat oven to 450°F.

Make the crust according to the pizza crust recipe above.

Stretch and pat dough enough to fill a greased 12-inch pizza pan. Spread the pizza sauce evenly on top. Top with cheese, 

then shower the pizza with the Canadian bacon, and pineapple over the top. Bake the pizza on the lowest rack in your oven 

for 12 to 15 minutes, or until the cheese is bubbly and crust has browned. Let it cool a few minutes before you slice it.

1 recipe of homemade pizza crust (found above)

2 cups plain tomato sauce

1 teaspoon marjoram

1 teaspoon basil

1 teaspoon oregano

1 teaspoon sage

1 cup sliced green bell pepper

1 cup of sliced red pepper

1 cup sliced onion

1 cup stewed tomatoes, chopped into bite sized pieces

16 oz. package of mozzarella cheese

Make the pizza crust according to the recipe above.

Take the jar of tomato sauce, pour it into a saucepan and add the 

marjoram, basil, oregano and sage. Heat it up so that the spices meld with the sauce.

Place the green pepper, red pepper, onions and stewed tomatoes on top. sprinkle the 

cheese on top of that and bake at 350 for 15 minutes. the crust should be browned and the cheese gooey.

let it rest for a few minutes then slice it and serve.