American Style Cooking

AMERICAN STYLE COOKING
AUTHENTIC RECIPES FROM ALL-OVER THE UNITED STATES
By
Chef Maggie Chow
Copyright © by Saxonberg Associates
All rights reserved
Published by
BookSumo, a division of Saxonberg Associates
http://www.booksumo.com/
STAY TO THE END OF THE COOKBOOK AND RECEIVE….
I really appreciate when people, take the time to read all of my recipes.
So, as a gift for reading this entire cookbook you will receive a massive
collection of special recipes.
Read to the end of and get my Easy Specialty Cookbook Box Set for FREE!
This box set includes the following:
1. Easy Sushi Cookbook
2. Easy Dump Dinner Cookbook
3. Easy Beans Cookbook
Remember this box set is about EASY cooking.
In the Easy Sushi Cookbook you will learn the easiest methods to prepare
almost every type of Japanese Sushi i.e. California Rolls, the Perfect Sushi
Rice, Crab Rolls, Osaka Style Sushi, and so many others.
Then we go on to Dump Dinners. Nothing can be easier than a Dump Dinner.
In the Easy Dump Dinner Cookbook we will learn how to master our slow
cookers and make some amazingly unique dinners that will take almost no
effort.
Finally in the Easy Beans Cookbook we tackle one of my favorite side
dishes: Beans. There are so many delicious ways to make Baked Beans and
Bean Salads that I had to share them.
So stay till the end and then keep on cooking with my Easy Specialty
Cookbook Box Set!
ABOUT THE AUTHOR.
Maggie Chow is the author and creator of your favorite Easy Cookbooks and
The Effortless Chef Series. Maggie is a lover of all things related to food.
Maggie loves nothing more than finding new recipes, trying them out, and
then making them her own, by adding or removing ingredients, tweaking
cooking times, and anything to make the recipe not only taste better, but be
easier to cook!
For a complete listing of all my books please see my author page at:
http://amazon.com/author/maggiechow
INTRODUCTION
Welcome to The Effortless Chef Series! Thank you for taking the time to
download the Easy American Cookbook. Come take a journey with me into
the delights of easy cooking. The point of this cookbook and all my
cookbooks is to exemplify the effortless nature of cooking simply.
In this book we focus on American. You will find that even though the
recipes are simple, the taste of the dishes is quite amazing.
So will you join me in an adventure of simple cooking? If the answer is yes

(and I hope it is) please consult the table of contents to find the dishes you are
most interested in. Once you are ready jump right in and start cooking.
— Chef Maggie Chow

TABLE OF CONTENTS
About the Author.

Introduction
Table of Contents
Any Issues? Contact Me
Legal Notes
Common Abbreviations
Chapter 1: American Style Cooking
Classical American Burger I
Classical American Burger II
(Spicy Chili Burger)
Authentic Texas Chili
San Antonio Jambalaya
Southern Gumbo I
Classical American Burger III
(Texas Style)
Cajun Turkey Stew
Easy American Potato Salad
Jalapeno Poppers
Real American Baked Macaroni and Cheese
Texas Oven Roasted Squash
Pulled Pork
Beef Brisket
Sausage, Wild Rice Stuffing
Sausage Celery Stuffing
Classical Meatless Stuffing
Crock Pot Style Mash Potatoes
Creamy Ranch Mashed Potatoes
Milky Yukon Mashed Potatoes
Classical American Style Fried Chicken Cutlets
Classical Fried Chicken
Crispy Paprika Chicken
Cultural Spicy Chicken
Asian American Chicken Thighs
Honey Mustard Chicken
Soy Sauce and Parsley Chicken
American Dinner Chicken and Potatoes
Indian Style Chicken Thighs
(Makhani)
(Butter Chicken)
Mexican Fajitas
Fried and Baked Chicken Thighs
Buffalo Wings I
Buffalo Chicken Sandwich
Buffalo Pizza
Florida Style Pierogi
Emily’s Marsala
Panhandle Seafood Sampler
Authentic Cuban Sandwich II
Classical Spanish Beef Patties
Pastelon
(Spanish Beef Pie)
Bistec Encebollao
(Steak and Onions)
Tostones
(Spanish Plantains Fried)
Authentic Italian Antipasto
Alfredo Pasta
Chicken Parmigiana
Classical American Style Chili I
Classical American Style Chili II
(Country Style)
American Meat Loaf I
American Meat Loaf II
(Country Style)
Salad In Seattle
Classical American Hot Dogs
Chocolaty Apples
Upstate New York Chicken
Manhattan Cheesecake
A Real Knish From NYC
Binghamton Chicken Sandwich
(Spiedies)
Empire Rye Bread
Manhattan Homemade Pizzeria Pizza
Classic Connecticut Cake
Authentic New England Style Clam Chowder
New England Fried Chips and Fried Fish
Classical Baked Beans from Boston
Boston Baked Pie
Corn and Beef Tacos
Shrimp and Cilantro Tacos
Interested in Other Easy Cookbooks?
ANY ISSUES? CONTACT ME
If you find that something important to you is missing from this book please
contact me at maggie@booksumo.com.
I will try my best to re-publish a revised copy taking your feedback into
consideration and let you know when the book has been revised with you in
mind.
:)
— Chef Maggie Chow
LEGAL NOTES
ALL RIGHTS RESERVED. NO PART OF THIS BOOK MAY BE
REPRODUCED OR TRANSMITTED IN ANY FORM OR BY ANY
MEANS. PHOTOCOPYING, POSTING ONLINE, AND / OR DIGITAL
COPYING IS STRICTLY PROHIBITED UNLESS WRITTEN
PERMISSION IS GRANTED BY THE BOOK’S PUBLISHING
COMPANY. LIMITED USE OF THE BOOK’S TEXT IS PERMITTED
FOR USE IN REVIEWS WRITTEN FOR THE PUBLIC AND/OR PUBLIC
DOMAIN.
COMMON ABBREVIATIONS
cup(s) C.
tablespoon tbsp
teaspoon tsp
ounce oz.
pound lb
*All units used are standard American measurements
CHAPTER 1: AMERICAN STYLE COOKING
CLASSICAL AMERICAN BURGER I
Ingredients
1 lb ground beef
1 slice bread, crumbled
1 egg
2 tbsps prepared mustard
3 tbsps Worcestershire sauce
garlic salt to taste
salt and pepper to taste
Directions
Take out a large bowl and mix beef, egg, Worcestershire sauce and
mustard.
Now make 8 patties and also add some salt, pepper and garlic (salt
according to your taste).
Now cook these patties in a skillet that is over medium heat for about
15 mins to reach the required tenderness.
Serving: 8
Timing Information:
Preparation Cooking Total Time

5 mins 15 mins 20 mins
Nutritional Information:
Calories 229 kcal

Carbohydrates 3.5 g
Cholesterol 82 mg
Fat 18.2 g
Fiber 0.2 g
Protein 12.1 g
Sodium 247 mg
* Percent Daily Values are based on a 2,000 calorie diet.

CLASSICAL AMERICAN BURGER II
(SPICY CHILI BURGER)
Ingredients
1 tsp ground cumin

2 tbsps chopped fresh cilantro
1 tsp crushed red pepper flakes
1 fresh habanero pepper, seeded and minced (optional)
1 small fresh poblano chile pepper, seeded and minced
2 fresh jalapeno peppers, seeded and minced
2 tsps minced garlic
2 lbs ground beef
Directions
Set grill or grilling plate at medium heat and put some oil before
continuing.
Take out a large bowl and mix beef, jalapeno peppers, poblano pepper,
garlic, red pepper flakes, cilantro, habanero pepper and cumin.
Make burger patties from this mixture and cook them on the heated
grill for about 5 mins each side.
NOTE: If using a grilling plate then increase the cooking time of the meat
until your appropriate tenderness has been achieved.
Serving: 8
Timing Information:

15 mins 10 mins 25 mins
Calories 232 kcal

Carbohydrates 1.1 g
Cholesterol 70 mg
Fat 16.4 g
Fiber 0.4 g
Protein 19.1 g
Sodium 67 mg

AUTHENTIC TEXAS CHILI
Ingredients
4 slices bacon, diced
2 onions, diced
8 cloves garlic, diced
2 tsps dried oregano
1 tsp cayenne pepper
3 tbsps paprika
1/3 C. chili powder
1 tbsp cumin
4 lbs boneless beef chuck or rump, cut into 1/2-inch cubes
5 3/4 C. water
4 canned Chipotle peppers in adobo sauce, seeded and minced
2 tbsps cornmeal
Directions
Fry your bacon in a big pot then add in the garlic and onions. Cook the
onions until they are soft in the drippings then add in: cumin, oregano,
chili powder, cayenne, and paprika.
Cook the spice for 40 secs then add in: cornmeal, beef, chipotle, and
water.
Get everything boiling.
Once the mix is boiling, reduce the heat, and cook everything for 3 hrs.
At this point your stew should be thick and the beef should be soft.
Enjoy.
Amount per serving (8 total)
Timing Information:
Preparation 20 m
Cooking 3h
Total Time 3 h 20 m
Calories 675 kcal

Fat 49.1 g
Carbohydrates 12.4g
Protein 42.4 g
Cholesterol 168 mg
Sodium 351 mg

SAN ANTONIO JAMBALAYA
Ingredients
2 tbsps olive oil
1 C. diced onion
1/2 C. diced green bell pepper
1/2 C. diced celery
1 1/2 tsps diced garlic
1 C. converted long-grain white rice
4 oz. smoked sausage, cut into slices
4 oz. cooked ham, cut into bite-size pieces
2 (10 oz.) cans diced tomatoes with green chili peppers
1 C. chicken broth
1/4 tsp dried thyme
1 bay leaf
2 (15 oz.) cans ranch-style beans, undrained
Directions
Stir fry the following until the onions are see through: onions, celery,
and green peppers.
Then add in the garlic and cook the mix for 2 more mins before adding
the ham, sausage, and rice.
Toast the rice for 4 mins then add the cans of tomatoes, broth, bay leaf,
and thyme.
Get everything boiling, place a lid on the pot, and cook the mix for 27
mins.
Now add the beans and get everything hot.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 35 m
Total Time 45 m
Calories 400 kcal

Fat 12.4 g
Carbohydrates 53.1g
Protein 17.3 g
Cholesterol 23 mg
Sodium 1541 mg

GUMBO
Ingredients
1 (3 lb) whole chicken
1/2 C. all-purpose flour
1/2 C. vegetable oil
1 (10 oz.) package frozen chopped onions
1 (10 oz.) package frozen green bell peppers
5 stalks celery, finely chopped
1 tbsp Cajun seasoning (such as Tony Chachere's), or to taste
2 whole bay leaves
1 (28 oz.) can diced tomatoes
1 lb fully-cooked smoked beef sausage (such as Hillshire Farm(R)),
sliced
1 (10 oz.) package frozen sliced okra
salt and black pepper to taste
Directions
Boil your water and salt, then simmer your chicken in it for 1 hr until
fully cooked.
Take the chicken out from the water and cut it in half to cool faster.
Keep the water the chicken was cooked in.
Once the chicken is no longer hot take off the meat from the bones.
Now get a big pan and mix: veggie oil and flour together to form a
roux.
Make this roux with a low level of heat and constantly stir it for about
22 mins until it becomes brown.
Once it is brown add in: bay leaves, onions, Cajun seasoning, celery
and bell peppers.
Again with a low heat let the veggies simmer for 40 mins.
Now add the chicken broth (the boiled water), sausage, and diced
tomatoes.
Let the contents simmer for 1 more hr.
Now add in your meat from the chicken and your okra and let
everything simmer for 50 more mins.
Enjoy your gumbo.
Timing Information:
Preparation 20 m
Cooking 3 h 15 m
Total Time 3 h 55 m
Calories 437 kcal

Fat 32.2 g
Carbohydrates 14.5g
Protein 21.4 g
Cholesterol 67 mg
Sodium 873 mg

CLASSICAL AMERICAN BURGER III
(TEXAS STYLE)
Ingredients
1/2 C. mayonnaise
1 tsp Cajun seasoning
1 1/3 lbs ground beef sirloin
1 jalapeno pepper, seeded and diced
1/2 C. diced white onion
1 clove garlic, minced
1 tbsp Cajun seasoning
1 tsp Worcestershire sauce
4 slices pepperjack cheese
4 hamburger buns, split
4 leaves lettuce
4 slices tomato
Directions
Get your grill hot and oil the grate.
Get a bowl, combine: 1 tbsp of Cajun spice and mayo.
Get a 2nd bowl, combine: Worcestershire, beef, 1 tbsp Cajun spice,
jalapenos, garlic, and onions.
Now shape the beef mix into 4 burgers.
Grill the burgers for 6 mins each side.
Place a piece of cheese on each patty on the grill and heat them until
the cheese melts.
Coat your buns with the Cajun mayo, a beef patty, a piece of tomato,
and some lettuce.
Enjoy.
Timing Information:
Preparation 25 m
Cooking 15 m
Total Time 40 m
Calories 714 kcal

Fat 49.1 g
Carbohydrates 28.5g
Protein 38.3 g
Cholesterol 132 mg
Sodium 1140 mg

CAJUN TURKEY STEW
Ingredients
1 tbsp olive oil
1/2 C. minced onion
3 cloves garlic, minced
2 tsps chili powder
1/2 tsp cumin
1/2 tsp oregano
4 C. water
1 (10.75 oz.) can condensed tomato soup
1 (28 oz.) can diced tomatoes
1 C. salsa
4 C. shredded cooked turkey
1 tbsp dried parsley
3 chicken bouillon cubes
1 (14 oz.) can black beans, rinsed, drained
2 C. frozen corn
1/2 C. sour cream
1/4 C. diced fresh cilantro
Toppings:
6 C. corn tortilla chips
3/4 C. diced green onion
1 C. shredded Cheddar-Monterey Jack cheese blend
1/2 C. sour cream
Directions
Stir fry your onions in olive oil for 5 mins then combine in: oregano,
garlic, cumin, and chili powder.
Cook the spices for 60 more secs.
Now add the following and get it boiling: bouillon, water, parsley,
tomato soup, turkey, diced tomatoes, and salsa.
Once the bouillon has been combined into the mix add: cilantro, black
beans, sour cream, and corn.
Let the mix gently cook for 33 mins with a low level of heat.
When serving the soup top the bowl with shredded cheese, tortilla
chips, green onions, cilantro, and more sour cream.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 40 m
Total Time 50 m
Calories 684 kcal

Fat 30.5 g
Carbohydrates 59.2g
Protein 45.7 g
Cholesterol 112 mg
Sodium 2036 mg

EASY AMERICAN POTATO SALAD
Ingredients
1 (1 oz.) package ranch dressing mix
2 C. mayonnaise
3/4 C. diced green onion
1 lb bacon slices
5 lbs unpeeled red potatoes
Directions
For 22 mins boil your potatoes in water and salt. Then remove the
liquid and chunk the potatoes when cool.
Place the chunks in a bowl and chill them in the fridge for 3 hrs.
Get a 2nd bowl, combine: green onions, mayo, and ranch.
Place a covering of plastic on this bowl, and place it in the fridge as
well for 3 hrs.
For 17 mins microwave your bacon wrapped in paper towels.
Once the bacon is cool, break it into pieces.
Add the bacon to the mayo mix.
Stir everything then add the mayo mix to the bowl with the potatoes.
Stir everything again, then serve.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 30 m
Total Time 1h
Calories 353 kcal

Fat 25.9 g
Carbohydrates 24.8g
Protein 6.5 g
Cholesterol 21 mg
Sodium 503 mg

JALAPENO POPPERS
Ingredients
2 (12 oz.) packages ground sausage
2 (8 oz.) packages cream cheese, softened
30 jalapeno chili peppers, cut in half horizontally, seeds taken out
1 lb sliced bacon, cut in half
Directions
Set your oven to 375 degrees before doing anything else.
Stir fry your sausage until fully done then place them in a bowl with
the cream cheese.
Fill your pieces of pepper with the sausage mix and then wrap bacon
around each one.
Place the contents into a casserole dish and cook everything in the oven
for 24 mins.
Enjoy.
Timing Information:
Preparation 1h
Cooking 20 m
Total Time 1 h 20 m
Calories 189 kcal

Fat 18.2 g
Carbohydrates 2g
Protein < 4.6 g
Cholesterol 40 mg
Sodium 256 mg

REAL AMERICAN BAKED MACARONI AND CHEESE
Ingredients
2 tbsps butter
1/4 C. finely diced onion
2 tbsps all-purpose flour
2 C. milk
3/4 tsp salt
1/2 tsp dry mustard
1/4 tsp ground black pepper
1 (8 oz.) package elbow macaroni
2 C. shredded sharp Cheddar cheese
1 (8 oz.) package processed American cheese, cut into strips
Directions
Boil your pasta for 9 mins in water and salt. Then remove all the
liquids.
Stir fry your onions in butter for 4 mins then add the flour and cook the
mix for 20 more secs while mixing.
Now add in: pepper, milk, mustard, and salt.
Continue to heat and stir, until everything starts boiling and becomes
thick.
Once the sauce has become thick add in the cheese and cook the sauce
until the cheese melts, while continuing to stir.
Add the pasta to the sauce, stir the mix once, and then pour everything
into a casserole dish.
Cook the contents in the oven for 35 mins.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 45 m
Total Time 1h5m
Calories 561 kcal

Fat 33.3 g
Carbohydrates 36.5g
Protein 28.3 g
Cholesterol 100 mg
Sodium 1194 mg

TEXAS OVEN ROASTED SQUASH
Ingredients
1 lb ground beef
1/4 C. olive oil, divided
4 zucchini, cut into 1/2-inch cubes
1 red bell pepper, diced
1 jalapeno pepper, seeded and diced
4 green onions, diced -- white and green parts separated
3 tbsps tomato paste
4 tsps chili powder, or to taste
2 tsps ground cumin, or to taste
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can kidney beans, rinsed and drained
1 C. frozen corn, thawed
1/2 C. grated Parmesan cheese, divided
Directions
Stir fry your beef until fully done, for 10 mins, then break it into
pieces.
Now remove the meat from the pan.
Coat a casserole dish with 1 tsp of olive oil and then set your oven to
400 degrees before doing anything else.
Now add the rest of the oil to a pan and stir fry the following for 5
mins: green onions, zucchini, garlic, bell peppers, and jalapenos.
Top the veggies with some pepper and salt. Then add: cumin, tomato
paste, and chili powder.
Let the contents gently boil for 60 secs then shut the heat.
Add to the mix: a quarter of a C. of parmesan, ground beef, corn,
kidney beans, and black beans.
Pour the contents into the casserole dish and top everything with the
rest of the parmesan.
Place a covering of foil on the dish and cook everything in the oven for
27 mins.
Now take off the foil and continue cooking for 5 more mins.
Before serving, add a topping of cilantro.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 40 m
Total Time 1 h 10 m
Calories 281 kcal

Fat 15.8 g
Carbohydrates 20g
Protein 17 g
Cholesterol 39 mg
Sodium 298 mg

PULLED PORK
Ingredients
1 tsp vegetable oil
1 (4 lb) pork shoulder roast
1 C. barbeque sauce
1/2 C. apple cider vinegar
1/2 C. chicken broth
1/4 C. light brown sugar
1 tbsp prepared yellow mustard
1 tbsp Worcestershire sauce
1 tbsp chili powder
1 extra large onion, diced
2 large cloves garlic, crushed
1 1/2 tsps dried thyme
8 hamburger buns, split
2 tbsps butter, or as needed
Directions
Get a bowl, combine pork and veggie oil. Then place everything the
crock pot.
Now add: thyme, bbq sauce, garlic, vinegar, onions, broth, chili
powder, brown sugar, Worcestershire, and yellow mustard.
Stir the contents and cook the mix for 6 hrs with high heat.
Now take out the pork and shred it before placing everything back into
the pot and stirring.
Coat your buns with butter and fry them for 1 min in a pan with the
buttery side facing downwards.
Now liberally top the pieces of bread with the shredded pork and sauce.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 5h
Total Time 5 h 15 m
Calories 527 kcal

Fat 23.1 g
Carbohydrates 45.5g
Protein 31.9 g
Cholesterol 98 mg
Sodium 790 mg

BEEF BRISKET
Ingredients
4 lbs lean beef brisket
2 tbsps liquid smoke flavoring
1 tbsp onion salt
1 tbsp garlic salt
1 1/2 tbsps brown sugar
1 C. ketchup
3 tbsps butter
1/4 C. water
1/2 tsp celery salt
1 tbsp liquid smoke flavoring
2 tbsps Worcestershire sauce
1 1/2 tsps mustard powder
Directions
Coat your beef with liquid smoke and then top it with garlic and onion
salt.
Wrap everything with some foil and place it in the fridge for 8 hrs.
Now set your oven to 300 degrees before doing anything else.
Place the beef in a roasting dish and place a covering of foil around it.
Cook the beef in the oven for 6 hrs. Then when it is cool slice it into
pieces.
Now get the following boiling: pepper, brown sugar, salt, ketchup,
mustard, butter, Worcestershire, water, liquid smoke, and celery.
Let the mix thicken and then top your beef with it and cook the meat in
the oven for 65 more mins.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 6h
Total Time 14 h 10 m
Calories 560 kcal

Fat 42.3 g
Carbohydrates 9.3g
Protein 34.1 g
Cholesterol 133 mg
Sodium 1613 mg

SAUSAGE, WILD RICE STUFFING
Ingredients:
1 C. water
2½ C. wild rice
12 C. butter
2 C. celery stalk, chopped
2½ C. onion, chopped
1 lb. ground pork sausage
2½ C. mushrooms, chopped
1½ tsp dried rosemary, crushed
1½ tsp dried thyme, crushed
2 tsp salt
1½ tsp freshly ground black pepper
1 C. raisins
2 large Rome beauty apples, peeled, cored and chopped
6 C. whole wheat bread, cubed
1 (14½ oz.) can chicken broth
Directions:
In a pan, add water and bring to a boil on medium-high heat.
Stir in rice and reduce the heat to low. Simmer, covered for about 45
mins or till all the liquid is absorbed.
Set your oven to 350 degrees F. Lightly, grease a large baking dish.
In a large skillet, melt butter on medium heat.
Add celery, onion and sausage and cook for about 10-12 mins.
Drain the extra fat from skillet.
Add mushrooms and herbs and cook for about 2-3 mins.
Remove from heat and immediately, stir in seasoning.
In a large bowl, add sausage mixture, cooked rice and remaining
ingredients except broth and mix till well combined.
Slowly, stir in broth and mix till well combined.
Now, place the mixture in prepared baking dish.
Bake for about 30 mins or till golden brown.
Timing Information:

25 mins 1 hr 30 mins 1 hr 55 mins
Calories 453
Fat 24.4g
Cholesterol 46mg
Sodium 846mg
Carbohydrates 50.3g
Fiber 5.4g
Protein 11.4g

SAUSAGE CELERY STUFFING
Ingredients:
1 lb. ground pork sausage
1 tbsp butter
2 onions, chopped
6 celery stalks, chopped
2 (1 lb.) day-old white bread loaves, torn into bite sized pieces
Salt and freshly ground black pepper, to taste
1½ tsp sage seasoning mixture
2 eggs, beaten lightly
1 C. chicken broth
Directions:
Set your oven to 325 degrees F. Lightly, grease a 13x9-inch baking
dish.
Heat a large nonstick skillet on medium-high heat.
Add sausage and cook for about 10 mins. Drain the fat and transfer into
a large bowl.
In the same skillet, melt butter on medium heat.
Add onion and celery and sauté for about 5 mins.
Add onion mixture in the bowl with sausage.
Add remaining ingredients except broth and mix till well combined.
Slowly, stir in broth and mix till well combined.
Bake for about 1 hr or till golden brown.
Timing Information:

15 mins 1 hr 15 mins 1 hr 30 mins
Calories 329
Fat 12.5g
Cholesterol 55mg
Sodium 888mg
Carbohydrates 41g
Fiber 2.5g
Protein 12.3g

CLASSICAL MEATLESS STUFFING
Ingredients:
1 (1 lb.) white bread loaf, sliced
¾ C. butter
4 celery stalks, chopped
1 onion, chopped
2 tsp poultry seasoning
1 C. chicken broth
Directions:
In a large dish, place bread slices and keep in room temperature for
about 1-2 hrs. Then cut the bread in little cubes.
Set your oven to 350 degrees F. Lightly, grease a casserole dish.
In a large skillet, melt butter on medium heat.
Add celery and onion and sauté for about 5 mins. Drain the fat from
skillet.
Stir in seasoning and remove from heat.
Add bread and broth and stir to combine.
Bake for about 30-40 mins or till golden brown.
Timing Information:

15 mins 45 mins 1 hr
Calories 254
Fat 15.5g
Cholesterol 37mg
Sodium 613mg
Carbohydrates 24.7g
Fiber 1.5g
Protein 4.4g

CROCK POT STYLE MASH POTATOES
Ingredients
5 lbs red potatoes, cut into chunks
1 tbsp minced garlic, or to taste
3 cubes chicken bouillon
1 (8 oz.) container sour cream
1 (8 oz.) package cream cheese, softened
1/2 C. butter
Directions
Get your potatoes boiling in water, bouillon, salt, and garlic for 17
mins. Then remove all the liquids to a separate bowl.
Get a 2nd bowl and mash your potatoes in it. Then add the cream
cheese and sour cream.
Continue mashing everything but add some of the reserved liquids to
keep the potatoes smooth.
Now place everything into the crock of a slow cooker and let the
potatoes cook for 3 hrs with a low level of heat.
Add some pepper, salt, and the butter.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 3 h 15 m
Total Time 3 h 30 m
Calories 470 kcal

Fat 27.7 g
Carbohydrates 47.9g
Protein 8.8 g
Cholesterol 74 mg
Sodium 703 mg

CREAMY RANCH MASHED POTATOES
Ingredients
8 large potatoes, peeled and cubed
4 oz. cream cheese
1/3 C. butter
8 oz. sour cream
1/2 (1 oz.) package dry Ranch-style dressing mix
Directions
Begin to boil your potatoes in water for 12 mins then remove the
liquids and add in the dressing mix, cream cheese, sour cream, and
butter.
Mash everything together then layer the potatoes into a casserole dish.
Cook the contents in the oven for 35 mins.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 30 m
Total Time 1h
Calories 373 kcal

Fat 15.1 g
Carbohydrates 53.5g
Protein 7.6 g
Cholesterol 39 mg
Sodium 205 mg

MILKY YUKON MASHED POTATOES
Ingredients
5 lbs Yukon Gold potatoes, cubed
2 (3 oz.) packages cream cheese
8 oz. sour cream
1/2 C. milk
2 tsps onion salt
ground black pepper to taste
Directions
Get your potatoes boiling in water and salt for 20 mins then remove all
the liquids and mash the potatoes in bowl.
Once the potatoes are smooth combine in the pepper, cream cheese,
onion salt, milk, and sour cream.
Mash everything again then place the mix into a baking dish.
Cook the potatoes in the oven for 55 mins with a covering of foil on the
dish.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 1h5m
Total Time 1 h 20 m
Calories 245 kcal

Fat 9.3 g
Carbohydrates 35.8g
Protein 5.9 g
Cholesterol 25 mg
Sodium 370 mg

CLASSICAL AMERICAN STYLE FRIED CHICKEN CUTLETS
Ingredients
2 tsp garlic powder
1 tsp ground black pepper
1 tsp salt
1 tsp paprika
1/2 C. seasoned bread crumbs
1 C. all-purpose flour
1/2 C. milk
1 egg
4 skinless, boneless chicken breast halves
1 C. oil for frying, or as needed
Directions
In a shallow dish, add the egg and milk and beat well.
In another shallow dish mix together the flour, breadcrumbs, garlic
powder, paprika, salt and black pepper.
Get your oil, in a skillet to 350 degrees F.
Dip the chicken breast halves in the egg mixture and then roll in the
flour mixture evenly.
Fry the chicken breast halves for about 10 minutes, flipping once half
way.
Serve hot.
Timing Information:
Preparation 20 m
Cooking 15 m
Total Time 35 m
Calories 391 kcal

Fat 11.4 g
Carbohydrates 37.3g
Protein 32.8 g
Cholesterol 116 mg
Sodium 935 mg

CLASSICAL FRIED CHICKEN
Ingredients
1 clove crushed garlic
1/4 lb. butter, melted
1 C. dried bread crumbs
1/3 C. grated Parmesan cheese
2 tbsp chopped fresh parsley
1 tsp salt
1 (4 lb.) chicken, cut into pieces
Directions
Set your oven to 350 degrees F before doing anything else and grease a
13x9-inch baking dish.
In a shallow dish, mix together the melted butter and garlic.
In another shallow dish, mix together the cheese, breadcrumbs, parsley,
salt and black pepper.
Coat the chicken pieces in the butter mixture and in the cheese mixture
evenly.
Arrange the chicken pieces into the prepared baking dish in a single
layer.
Drizzle with the remaining butter mixture evenly and cook everything
in the oven for about 1-1 1/4 hours.
Timing Information:
Preparation 15 m
Cooking 1 h 15 m
Total Time 1 h 30 m
Calories 607 kcal

Fat 40.4 g
Carbohydrates 13.4g
Protein 45.1 g
Cholesterol 174 mg
Sodium 821 mg

CRISPY PAPRIKA CHICKEN
Ingredients
1 (4 lb.) chicken, cut into pieces
1 C. buttermilk
2 C. all-purpose flour for coating
1 tsp paprika
2 quarts vegetable oil for frying
Directions
In a shallow dish, place the buttermilk.
In another shallow dish, place the flour, salt, black pepper and paprika.
Dip the chicken pieces in the buttermilk completely and coat them in
the flour mixture.
Arrange the chicken pieces on a baking dish and cover with wax paper
and keep aside till flour becomes pasty.
In a large cast iron skillet, heat the vegetable oil and fry the chicken
pieces till browned.
Reduce the heat and cook, covered for about 30 minutes.
Uncover and increase the heat and cook till crispy.
Transfer the chicken pieces onto paper towel lined plates to drain.
Timing Information:
Preparation 30 min
Cooking 20 min
Total Time 50 min
Calories 489 kcal

Fat 21.8 g
Carbohydrates 29.5g
Protein 40.7 g
Cholesterol 116 mg
Sodium 140 mg

CULTURAL SPICY CHICKEN
Ingredients
2 (6 oz.) containers plain yogurt
2 tsps kosher salt
1 tsp black pepper
1/2 tsp ground cloves
2 tbsps freshly grated ginger
4 tsps paprika
2 tsps ground cumin
2 tsps ground cinnamon
2 tsps ground coriander
16 chicken thighs
olive oil spray
Directions
Get a bowl, combine: garlic, ginger, paprika, yogurt, cumin, cloves,
cinnamon, salt, coriander, and pepper.
Clean your chicken pieces and then place them in the bowl with the
yogurt.
Coat the chicken evenly and place a covering on the bowl.
Put everything in the fridge overnight.
Grill your chicken pieces after topping them with some oil for 3 mins
over direct heat, then flip and grill for 3 more mins.
Place the chicken to the side of the grill over non direct heat and let it
cook for 45 mins.
Enjoy with cooked basmati rice.
Timing Information:
Preparation 10 m
Cooking 45 m
Total Time 8 h 55 m
Calories 349 kcal

Fat 20.5 g
Carbohydrates 5.4g
Protein 34.2 g
Cholesterol 120 mg
Sodium 618 mg

ASIAN AMERICAN CHICKEN THIGHS
Ingredients
1 tbsp cornstarch
1 tbsp cold water
1/2 C. white sugar
1/2 C. soy sauce
1/4 C. cider vinegar
1/2 tsp ground ginger
12 skinless chicken thighs
Directions
Get the following boiling with a medium to low level of heat: black
pepper, cornstarch, ginger, water, vinegar, sugar, and soy sauce.
Once the sauce is thick and has reduced a bit set your oven to 425
degrees before doing anything else.
Enter your chicken into a casserole dish and top liberally with the thick
sauce, then flip each piece and top with more sauce.
Cook everything in the oven for 35 mins.
Baste the chicken with the sauce every 7 mins.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 1h
Total Time 1 h 30 m
Calories 272 kcal

Fat 9.8 g
Carbohydrates 19.9g
Protein 24.7 g
Cholesterol 85 mg
Sodium 1282 mg

HONEY MUSTARD CHICKEN
Ingredients
1 (3 lb) whole chicken, cut into pieces
1/2 C. butter, melted
1/2 C. honey
1/4 C. prepared mustard
1 tsp salt
1 tsp curry powder
Directions
Get a bowl, mix: curry, melted butter, salt, honey, and mustard.
Enter your chicken into a casserole dish and then top everything with
all the honey sauce.
Cook the chicken in the oven for 80 mins.
While the chicken is cooking baste it every 10 mins.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 1 h 15 m
Total Time 1 h 30 m
Calories 514 kcal

Fat 32.9 g
Carbohydrates 24g
Protein 31.3 g
Cholesterol 138 mg
Sodium 709 mg

SOY SAUCE AND PARSLEY CHICKEN
Ingredients
1/2 C. butter
3 tbsps minced garlic
3 tbsps soy sauce
1/4 tsp black pepper
1 tbsp dried parsley
6 boneless chicken thighs, with skin
dried parsley, to taste
Directions
Get a casserole dish or broiler pan and coat it with oil or nonstick
spray.
Now turn on your ovens broiler to low if possible before doing
anything else.
Get a bowl, combine: parsley, butter, pepper, garlic, and soy sauce.
Place it in the microwave for 3 mins.
Place your chicken in the dish and top the chicken with the microwave
mix.
Leave some of the mix for basting during the cooking time.
Cook the chicken under the broiler for 25 mins and turn the chicken
half way through the cooking time.
Now baste the chicken with the rest of the mix.
Before serving add a garnishing of parsley.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 20 m
Total Time 30 m
Calories 303 kcal

Fat 25.1 g
Carbohydrates 2.3g
Protein 16.8 g
Cholesterol 99 mg
Sodium 615 mg

AMERICAN DINNER CHICKEN AND POTATOES
Ingredients
8 chicken thighs
6 small red potatoes, quartered
1/2 C. extra-virgin olive oil, or as needed
1 tbsp chopped fresh rosemary
1 1/2 tsps chopped fresh oregano
1 1/2 tsps garlic powder
Directions
Get a bowl, add in: potatoes, chicken, and olive oil.
Place everything into a casserole dish and top with: pepper, rosemary,
salt, garlic powder, and oregano.
Cook everything in the oven for 65 mins with a covering of foil around
the dish and then 10 mins with no cover.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 1h
Total Time 1 h 15 m
Calories 497 kcal

Fat 31.9 g
Carbohydrates 27.6g
Protein 24.4 g
Cholesterol 78 mg
Sodium 81 mg

INDIAN STYLE CHICKEN THIGHS
(MAKHANI)
(BUTTER CHICKEN)
Ingredients
1 tbsp peanut oil
1 shallot, finely chopped
1/4 white onion, chopped
2 tbsps butter
2 tsps lemon juice
1 tbsp ginger garlic paste
1 tsp garam masala
1 tsp chili powder
1 tsp ground cumin
1 bay leaf
1/4 C. plain yogurt
1 C. half-and-half
1 C. tomato puree
1/4 tsp cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
1 tbsp peanut oil
1 lb boneless, skinless chicken thighs, cut into bite-size pieces
1 tsp garam masala
1 pinch cayenne pepper
1 tbsp cornstarch
1/4 C. water
Directions
Stir fry your onions and shallots in oil for 2 mins then add in: bay leaf,
butter, cumin, lemon juice, chili powder, ginger-garlic paste, garam
masala.
Cook for 1 more min before adding: yoghurt and half and half.
Get everything boiling and then gently simmer with a low level of heat
for 12 mins while stirring.
Now add in pepper and salt.
Place the mix to the side and get a new pan.
Add in 1 tbsp of oil and brown your chicken in the oil for 12 mins.
Now lower the heat, and add in 1 tsp of masala and cayenne and a few
tbsps of sauce.
Let the chicken lightly boil in the sauce until fully done.
Now add in the rest of the sauce.
Finally combine in some water and cornstarch and cook everything for
12 mins until it all becomes thick.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 25 m
Total Time 35 m
Calories 408 kcal

Fat 27.8 g
Carbohydrates 15.6g
Protein 23.4 g
Cholesterol 107 mg
Sodium 523 mg

MEXICAN FAJITAS
Ingredients
1 tbsp cider vinegar
1 tbsp soy sauce
1 tsp chili powder
1 dash hot pepper sauce
1 1/2 lbs boneless, skinless chicken thighs, cut into strips
1 tbsp vegetable oil
1 onion, thinly sliced
1 green bell pepper, sliced
1/2 lemon, juiced
Directions
Get a bowl, combine: hot sauce, Worcestershire, chicken, garlic,
vinegar, chili powder, and soy sauce.
Make sure the chicken pieces are evenly covered then place some
plastic around the bowl.
Let the chicken sit in the sauce for 40 mins on the counter or in the
fridge.
Stir fry your chicken pieces for 7 mins then combine in the green
peppers and onions. Cook for 4 more mins and garnish the meat with
some lemon.
Serve with warmed tortillas.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 10 m
Total Time 55 m
Calories 210 kcal

Fat 8.3 g
Carbohydrates 5.7g
Protein 27.6 g
Cholesterol 113 mg
Sodium 344 mg

FRIED AND BAKED CHICKEN THIGHS
Ingredients
12 chicken thighs
3 eggs
1 C. Italian seasoned bread crumbs
1 tsp paprika
1/2 C. vegetable oil
Directions
Get a bowl, add in: flour, pepper, and salt.
Get a 2nd bowl, add: bread crumbs.
Get a 3rd bowl for your whisked eggs.
Dip the chicken in the flour, then into the eggs, and finally in the bread
crumbs.
Get a casserole dish and add in the oil and then the chicken and top
with paprika.
Cook everything in the oven for 35 mins then flip the chicken and
continue cooking for 30 more mins.
Place the chicken on paper towels for 10 mins before serving.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 1 h 30 m
Total Time 1 h 40 m
Calories 310 kcal

Fat 15.1 g
Carbohydrates 18g
Protein 23.8 g
Cholesterol 126 mg
Sodium 296 mg

BUFFALO WINGS I
Ingredients
oil for deep frying
1 C. unbleached all-purpose flour
2 tsps salt
1/2 tsp cayenne pepper
1/4 tsp garlic powder
1/2 tsp paprika
1 egg
1 C. milk
3 skinless, boneless chicken breasts, cut into 1/2-inch strips
1/4 C. hot pepper sauce
1 tbsp butter
Directions
Get your oil hot for frying.
At the same time get a bowl, combine: paprika, flour, garlic powder,
salt, cayenne, and black pepper.
Get a 2nd bowl, combine: milk and eggs.
Coat your chicken first with the gg mix then dredge them in the flour
mix.
Place the chicken back in the egg mix and again in the flour mix.
Place everything in a bowl and place a covering of plastic on the bowl.
Put the chicken in the fridge for 30 mins then begin to fry the chicken,
in batches, for 8 mins.
Once all the chicken is done get a 3rd bowl and combine your butter
and hot sauce.
Place the mix in the microwave for 1 min with a high level of heat then
top the chicken with the mix.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 20 m
Total Time 50 m
Calories 710 kcal

Fat 46.9 g
Carbohydrates 43.7g
Protein 28 g
Cholesterol 136 mg
Sodium 2334 mg

BUFFALO CHICKEN SANDWICH
Ingredients
1 tbsp butter
1 lb skinless, boneless chicken breasts, cut into bite-size pieces
1/4 C. hot sauce
4 (10 inch) flour tortillas
2 C. shredded lettuce
1 celery stalk, diced
1/2 C. blue cheese dressing
Directions
Fry your chicken in veggie oil for 12 mins until it is fully done then
place the meat to the side in a bowl.
Add in the hot sauce to the bowl and stir everything to evenly coat the
meat.
Now place your tortillas on a working surface and place your chicken
on each equally.
Layer your dressing, celery, and lettuce over everything then form the
contents into burritos.
Enjoy.
Timing Information:
Preparation 20 m
Cooking 10 m
Total Time 30 m
Calories 588 kcal

Fat 32.6 g
Carbohydrates 39.8g
Protein 30.4 g
Cholesterol 83 mg
Sodium 1208 mg

BUFFALO PIZZA
Ingredients
3 skinless, boneless chicken breast halves, cooked and cubed
2 tbsps butter, melted
1 (2 oz.) bottle hot sauce
1 (8 oz.) bottle blue cheese salad dressing
1 (16 inch) prepared pizza crust
1 (8 oz.) package shredded mozzarella cheese
Directions
Get a bowl, combine: hot sauce, butter, and chicken. Stir the mix until
the chicken is evenly coated.
Now lay out your pizza crust on a cookie sheet and coat it evenly with
the ranch dressing.
Add the chicken over the dressing, then add the cheese.
Cook everything into the oven for 12 mins.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 25 m
Total Time 55 m
Calories 785 kcal

Fat 40.7 g
Carbohydrates 66.6g
Protein 37.1 g
Cholesterol 83 mg
Sodium 1840 mg

FLORIDA STYLE PIEROGI
Ingredients
4 1/2 tsps hot pepper sauce
1/2 tsp chili powder
1 package frozen pierogi
bleu cheese dressing
celery rib
Directions
Coat a casserole dish with nonstick spray then set your oven to 400
degrees before doing anything else.
Get a bowl, combine: chili powder, hot sauce, and oil.
Stir the mix until it is smooth then add in the pierogis and stir
everything again.
Place the contents in the dish and cook the pierogis for 22 mins in the
oven.
After 12 mins of cooking flip them.
Divide your pierogis between serving dishes and also add some celery
and blue cheese.
Enjoy.
Amount per serving: 3
Timing Information:
Preparation 5 mins
Total Time 25 mins
Calories 42.2
Cholesterol 0.0mg
Sodium 190.7mg
Carbohydrates 0.3g
Protein 0.0g

EMILY’S MARSALA
Ingredients
6 chicken breasts
Salt
Pepper
Thyme
6 slices prosciutto
6 slices Fontina cheese
Flour
Canola oil
10 oz. sliced mushrooms
1 C. Marsala wine
4 C. chicken stock
1 tbsp butter
1 tbsp flour
Directions
Slice an opening into your pieces of chicken then add in the thyme,
pepper, and salt to them. Then add a piece of fontina, and prosciutto to
each.
Dredge the chicken in some flour then brown the chicken all over in
oil.
Place the chicken to the side.
Begin to stir fry your mushrooms for 4 mins until they are browned
then add in the marsala and cook everything for 7 mins.
Add the stock then add the chicken to the mix as well.
Let everything gently boil for 7 mins then place the meat on a serving
dish.
Add your butter and some flour to the sauce.
Stir and heat the mix until it is thick.
Top your chicken liberally with the sauce.
Enjoy.
Timing Information:
Preparation 10 mins
Total Time 35 mins
Calories 613.7
Cholesterol 135.1mg
Sodium 570.0mg
Carbohydrates 13.9g
Protein 43.1g

PANHANDLE SEAFOOD SAMPLER
Ingredients
2 1/2 C. water
3/4 lb unpeeled medium raw shrimp
1 (8 oz.) packages cream cheese, softened
1/4 C. lemon juice
1 tbsp mayonnaise
1/2 tsp seasoning salt
1/2 tsp lemon-pepper seasoning
1/4 tsp Worcestershire sauce
1 (12 oz.) jars seafood cocktail sauce
2 C. shredded monterey jack cheese
3 green onions, chopped
1/2 C. chopped green bell pepper
1/2 C. sliced ripe black olives
Directions
Get your shrimp boiling in water for 7 mins then remove the liquids.
Remove the skins of your shrimp and also take out the veins.
Slice the shrimp into two pieces and dice half of the pieces.
Place all the shrimp in a bowl and place a covering of plastic over
everything.
Put the shrimp in the fridge until everything is cold.
Add your cream cheese to the bowl of a food processor and with an
electric mixer, stir the cheese until it is light and frothy then combine in
the Worcestershire, lemon juice, lemon pepper, mayo, and seasoned
salt.
Mix everything until it is smooth then spread the mix over a serving
dish.
Place a covering of plastic over the dish and put everything in the
fridge for 35 mins.
Top the cheese mix with the cocktail sauce then place some of the
shrimp over everything.
Now layer the olives, bell pepper, and green onions, then add the rest
of the shrimp.
Place a covering on the dish again and place everything in the fridge
until it is cold again.
Serve with crackers or toasted bread.
Enjoy.
Timing Information:
Preparation 15 mins
Total Time 15 mins
Calories 87.0
Cholesterol 38.8mg
Sodium 124.5mg
Carbohydrates 1.2g
Protein 5.7g

AUTHENTIC CUBAN SANDWICH II
Ingredients
Mayo:
1 1/2 C. mayonnaise
1/2 C. sour cream
1/4 C. chopped fresh cilantro
1/4 C. diced green onions
1 1/2 tbsps ground chipotle peppers
1 tbsp lime juice
1 tbsp butter and garlic powder (1/2 tsp) mixed
1 tsp ground cumin
salt and ground black pepper to taste
Fillings:
2 tbsps olive oil
2 sweet onions, sliced
1 tsp red pepper flakes
1 tsp dried oregano
2 jalapeno peppers cut into rings, divided
4 ciabatta sandwich rolls, sliced horizontally
1/4 C. sweet hot mustard, divided
1/2 lb sliced Swiss cheese, divided
1/2 lb sliced deli roast pork loin, divided
1/2 lb sliced ham, divided
2 dill pickles, cut into strips lengthwise, divided
Directions
Get a bowl, mix: black pepper, mayo, salt, sour cream, cumin, cilantro,
garlic spread, green onions, lime juice, and chipotle peppers.
Place a covering of plastic on the bowl and put everything in the fridge
for 60 mins.
Begin to stir fry your oregano, pepper flakes, and onions, in olive oil,
for 7 mins, then add some black pepper and salt.
Combine in half of the jalapenos and cook them for 5 mins. Then
combine in the rest.
Coat your pieces of bread with 1 tbsp of mustard and 2 tbsps of mayo
mix.
Layer some Swiss cheese, jalapenos, pork loin, pickles, and ham
evenly amongst the sandwiches.
Then top everything with the onion mix.
Layer everything into a casserole dish and the contents in the oven for
6 mins.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 15 m
Total Time 1 h 45 m
Calories 671 kcal

Fat 52.7 g
Carbohydrates 26.9g
Protein 24.2 g
Cholesterol 85 mg
Sodium 927 mg

CLASSICAL SPANISH BEEF PATTIES
Ingredients
3 tbsps olive oil
1 lb ground beef
1 1/2 C. diced fresh cilantro
1 onion, diced
1 green bell pepper, diced
1 (8 oz.) can tomato sauce
1 (16 oz.) package egg roll wrappers
2 quarts vegetable oil for frying
Directions
Stir fry your bell pepper, onions, and garlic in olive oil until tender.
Combine in the meat and cook the meat until it is fully done.
Now add the cilantro and tomato sauce.
Heat the contents until the cilantro is soft then place everything to the
side.
Now add 3 tbsps of the meat mix into an egg roll wrapper and shape
the wrapper into a triangle.
Continue doing this until all your meat has been used up.
Now deep fry these patties in hot veggie oil until golden on both sides.
Then place the patties on some paper towels before serving.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 30 m
Total Time 45 m
Calories 522 kcal

Fat 34.7 g
Carbohydrates 36.7g
Protein 15.9 g
Cholesterol 40 mg
Sodium 505 mg

PASTELON
(SPANISH BEEF PIE)
Ingredients
1 onion, cut into chunks
1 green bell pepper, cut into chunks
1 bunch fresh parsley
1 bunch fresh cilantro
1 bunch recao, or culantro
3 cloves garlic
1 tbsp water, or as needed
1 lb ground beef
1 (1.41 oz.) package sazon seasoning
1 pinch adobo seasoning, or to taste
olive oil
8 ripe plantains, peeled and cut on the bias
4 eggs, beaten
2 (15 oz.) cans green beans, drained
4 eggs, beaten
Directions
Blend the following with a blender or food processor: water, onion,
garlic, bell peppers, recao, parsley, and cilantro.
Place the contents in a bowl with a covering of plastic and put
everything in the fridge.
Stir fry your beef until fully done then add in 2 tbsps of sofrito, adobo,
sazon, and pepper.
Pour out any extra oils and place the beef to the side.
Now begin to fry your plantains for 5 mins then place half of them into
a casserole dish.
Top the plantains with four whisked eggs and layer the beef on top.
Add your green beans next. Then add the rest of the plantains.
Finally add four more whisked eggs and also some adobo spice.
Cook everything in the oven for 35 mins.
Enjoy.
Timing Information:
Preparation 25 m
Cooking 45 m
Total Time 1 h 10 m
Calories 439 kcal

Fat 14.4 g
Carbohydrates 63.8g
Protein 19.9 g
Cholesterol 221 mg
Sodium 1042 mg

BISTEC ENCEBOLLAO
(STEAK AND ONIONS)
Ingredients
2 lbs beef sirloin steak, sliced thinly across the grain
1/2 C. olive oil
2 tbsps minced garlic
1 pinch dried oregano
1 (.18 oz.) packet sazon seasoning
2 large white onions, sliced into rings
1/4 C. distilled white vinegar
1 C. beef stock
1 tsp salt
Directions
Get a bowl, combine: salt, steak, beef stock, olive oil, vinegar, garlic,
onions, sazon, and oregano.
Place a covering of plastic over the dish after stirring the beef and place
everything in the fridge for 5 hrs.
Add all of the mix into a large frying pan and get the mix boiling.
Once the mix is boiling, place a lid on the pan, set the heat to low, and
cook everything for 45 mins.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 40 m
Total Time 4 h 55 m
Calories 423 kcal

Fat 32.1 g
Carbohydrates 6.3g
Protein 26.4 g
Cholesterol 81 mg
Sodium 587 mg

TOSTONES
(SPANISH PLANTAINS FRIED)
Ingredients
5 tbsps oil for frying
1 green plantain, peeled, diced into 1 inch pieces
3 C. cold water
salt to taste
Directions
Get your oil hot and begin to fry your plantains for 4 mins each side.
Place the plantains on a working surface and flatten them.
After all of your plantains have been flattened dip them in some water
then fry the plantains again for 1 min per side.
Top them with salt after frying.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 10 m
Total Time 20 m
Calories 136 kcal

Fat 3.3 g
Carbohydrates 28.5g
Protein 1.2 g
Cholesterol 0 mg
Sodium 14 mg

AUTHENTIC ITALIAN ANTIPASTO
Ingredients
4 C. diced cauliflower
4 C. pearl onions
2 C. diced red bell peppers
2 C. diced green bell peppers
2 C. diced celery
2 cucumbers - peeled, seeded and diced
2 C. carrots, diced
2 C. vegetable oil
2 C. distilled white vinegar
1 (6 oz.) can tomato paste
1 tbsp pickling spice, wrapped in cheesecloth
1 C. black olives
1 C. pitted green olives
4 C. canned mushrooms
1 1/2 (6 oz.) cans tuna, drained and flaked
Directions
Get a bowl, combine: cucumbers, cauliflower, celery, pearl onions, and
bell peppers.
Submerge the mix in water and salt and let everything sit for 10 hrs.
Get a 2nd bowl for your carrots and let the carrots sit submerged in salt
water for the same amount of time as well.
Now get the following boiling: pickling spice, veggie oil, tomato paste,
and vinegar.
Once the mix is boiling add in the carrots after draining them.
Let the veggies cook for 12 mins.
Now drain the cucumber mix and add these veggies to the boiling
carrots.
Let everything continue to cook for 12 more mins.
Combine in: the tuna, black olives, mushrooms, and green olives.
Stir the mix then shut the heat.
Now throw away the pickling spice and place everything in storage
containers.
Enjoy.
Timing Information:
Preparation 1h
Cooking 30 m
Total Time 9 h 30 m
Calories 102 kcal

Fat 8.5 g
Carbohydrates 5.1g
Protein 2.1 g
Cholesterol 1 mg
Sodium 168 mg

ALFREDO PASTA
Ingredients
6 skinless, boneless chicken breast halves - cut into cubes
6 tbsps butter, divided
4 cloves garlic, minced, divided
1 tbsp Italian seasoning
1 lb fettuccini pasta
1 onion, diced
1 (8 oz.) package sliced mushrooms
1 tbsp salt
3/4 tsp ground white pepper
3 C. milk
1 C. half-and-half
8 oz. shredded Colby-Monterey Jack cheese
3 roma (plum) tomatoes, diced
1/2 C. sour cream
Directions
Stir your chicken after coating it with Italian seasoning in 2 tbsp of
butter with 2 pieces of garlic.
Stir fry the meat until it is fully done then place everything to the side.
Now boil your pasta in water and salt for 9 mins then remove all the
liquids.
At the same time stir fry your onions in 4 tbsp of butter along with the
mushrooms and 2 more pieces of garlic.
Continue frying the mix until the onions are see-through then combine
in your pepper, salt, and flour.
Stir and cook the mix for 4 mins. Then gradually add in your half and
half and the milk, while stirring, until everything is smooth.
Combine in the Monterey and parmesan and let the mix cook until the
cheese has melted then add the chicken, sour cream, and tomatoes.
Serve your pasta topped liberally with the chicken mix and sauce.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 30 m
Total Time 1h
Calories 673 kcal

Fat 30.8 g
Carbohydrates 57g
Protein 43.3 g
Cholesterol 133 mg
Sodium 1386 mg

CHICKEN PARMIGIANA
Ingredients
1 egg, beaten
2 oz. dry bread crumbs
3/4 (16 oz.) jar spaghetti sauce
2 oz. shredded mozzarella cheese
Directions
Coat a cookie sheet with oil then set your oven to 350 degrees before
doing anything else.
Get a bowl and add in your eggs.
Get a 2nd bowl and add in your bread crumbs.
Coat your chicken first with the eggs then with the bread crumbs.
Lay your pieces of chicken on the cookie sheet and cook them in the
oven for 45 mins, until they are fully done.
Now add half of your pasta sauce to a casserole dish and lay in your
chicken on top of the sauce.
Place the rest of the sauce on top of the chicken pieces. Then add a
topping of parmesan and mozzarella over everything.
Cook the parmigiana in the oven for 25 mins.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 1h
Total Time 1 h 30 m
Calories 528 kcal

Fat 18.3 g
Carbohydrates 44.9g
Protein 43.5 g
Cholesterol 184 mg
Sodium 1309 mg

CLASSICAL AMERICAN STYLE CHILI I
Ingredients
2 lbs lean ground beef
1 onion, diced
2 red bell peppers, seeded and diced
2 jalapeno peppers, seeded and diced
1/2 C. chili powder
1/4 C. ground cumin
1 tsp salt
1 (6 oz.) can tomato paste
4 (15 oz.) cans kidney beans with liquid
1 (14.5 oz.) can Italian-style stewed tomatoes
1 (7 oz.) can chipotle peppers in adobo sauce
1 quart water, divided
1 tbsp rice vinegar
Directions
Blend your adobo chilies until paste like for about 3 to 5 mins. Then
place them to the side.
Get a bowl, mix until smooth: 1 C. of water, and flour.
Stir fry your beef until fully done then add in: chili powder, beans,
jalapenos, tomato paste, cumin, onions, salt, garlic, pepper, and bell
pepper.
Stir and cook this mix for about 3 mins, and then add in the puree and
also water (3 C.).
Cook everything for 2 mins before adding the flour and the water mix.
Stir everything before adding the vinegar.
Get the mix boiling and then reduce the heat to a gentle simmering. Let
the chili cook for 50 mins.
Enjoy.
Timing Information:
Preparation 20 m
Cooking 1h
Total Time 1 h 20 m
Calories 295 kcal

Fat 13.5 g
Carbohydrates 27.1g
Protein 17.6 g
Cholesterol 43 mg
Sodium 649 mg

CLASSICAL AMERICAN STYLE CHILI II
(COUNTRY STYLE)
Ingredients
1 (16 oz.) jar salsa
2 tsps garlic powder
1 tsp ground cumin
1 tsp chili powder
salt to taste
1 (11 oz.) can Mexican-style corn
1 (15 oz.) can pinto beans
Directions
Get a bowl, mix: chicken, pepper, garlic powder, salt, chili powder, and
cumin.
Now cook your salsa and chicken for 7 hours with a low heat in the
slow cooker.
After the meat has cooked for 4 hours take it out of the slow cooker
and shred it.
Place it back in the crock pot along with the beans and corn and
continue cooking.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 12 h
Total Time 12 h 15 m
Calories 188 kcal

Fat 2.3 g
Carbohydrates 22.6g
Protein 20.4 g
Cholesterol 41 mg
Sodium 1012 mg

AMERICAN MEAT LOAF I
Ingredients
2 eggs
2/3 C. milk
2 tsps salt
3 slices bread, crumbled
1 1/2 lbs ground beef
1 onion, chopped
1 C. shredded Cheddar cheese
1/2 C. shredded carrot
1/4 C. brown sugar
1/4 C. ketchup
1 tbsp prepared yellow mustard
Directions
Get your oven hot to 350 degrees
Get a bowl, mix evenly: bread crumbles, black pepper, beaten eggs,
salt, and milk.
Get 2nd bowl, evenly mix: carrots, ground beef, cheddar and onions.
Get a 3rd bowl, evenly mix: mustard, brown sugar, and ketchup.
Combine bowls 1 & 2. Then put the mixture into your loaf pan. Cover
with wet mixture from 3rd bowl.
Bake meat loaf for 1 hour and 20 mins. A temperature readout should
be 160 degrees when completely cooked.
Let cool. Enjoy.
Servings: 6 servings
Timing Information:

20 mins 1 hr 1 hr 20 mins
Calories 409 kcal

Carbohydrates 22.3 g
Cholesterol 155 mg
Fat 22.7 g
Fiber 1g
Protein 28.4 g
Sodium 1227 mg

AMERICAN MEAT LOAF II
(COUNTRY STYLE)
Ingredients
2 eggs, beaten
3/4 C. milk
1/2 C. dry bread crumbs
1/4 C. chopped onion
1 tsp salt
1/2 tsp crumbled dried sage
1 1/2 lbs ground beef
1/2 C. ketchup
2 tbsps brown sugar
1 tsp dry mustard powder
Directions
Get a bowl, mix evenly: sage, black pepper, whisked eggs, ground
beef, salt, milk, onion, and crumbled bread.
Get a 2nd bowl, combine: dry mustard powder, brown sugar, and
ketchup.
Enter meat into your loaf pan.
Bake for 50 mins. Check that a temperature read out is 160 degrees
internally.
Remove the loaf from the oven and coat it with the wet mixture in your
second bowl.
Put meat loaf back in the oven and cook for another 10 mins.
Let cool. Enjoy.
Servings: 5 servings
Timing Information:

20 mins 1 hr 1 hr 20 mins
Calories 388 kcal

Carbohydrates 22.2 g
Cholesterol 163 mg
Fat 20 g
Fiber 0.9 g
Protein 28.9 g
Sodium 935 mg

SALAD IN SEATTLE
Ingredients
3/4 lb chunked (not thin sliced), Alaska-style smoked salmon
1 C. bottled champagne salad dressing
sea salt and freshly ground black pepper to taste
4 oz. pickled green beans, cut in thirds
1 1/2 lbs new potatoes, red or yellow, scrubbed
3 medium tomatoes, quartered
5 eggs, hard cooked and peeled, then quartered
1/2 C. nicoise or other small, black, pitted olives
Directions
In a large bowl, chop the salmon into bite-sized pieces and keep it
aside.
In a pan of salted boiling water, cook the potatoes for about 15 minutes
or till tender and drain well.
Now cut the potatoes into bite-sized pieces.
In the bowl of salmon, add the potatoes and the remaining ingredients
and gently, stir to combine.
Serve warm.
Timing Information:
Preparation 20 m
Cooking 20 m
Total Time 40 m
Calories 1031 kcal

Fat 82.1 g
Carbohydrates 42.6g
Protein 28.6 g
Cholesterol 285 mg
Sodium 3258 mg

CLASSICAL AMERICAN HOT DOGS
Ingredients
1/4 C. butter
1 Walla Walla or other sweet onion, thinly sliced
1 (4 oz.) package cream cheese
4 hot dogs, or your favorite sausages
4 hot dog buns
brown mustard
sauerkraut (optional)
Directions
Set your outdoor grill for medium-high heat and coat the grill grate
lightly.
In a skillet, melt butter over medium heat and cook the onion for about
15 minutes or till softened.
In another small pan, add the cream cheese and heat over low heat till it
becomes soft.
Meanwhile, cook the hot dog buns on the grill till golden brown from
both sides.
Place the cream cheese over the hot dogs buns evenly, followed by hot
dog or sausage, onion, mustard and sauerkraut (if you like).
Timing Information:
Preparation 10 m
Cooking 20 m
Total Time 30 m
Calories 533 kcal

Fat 40.6 g
Carbohydrates 28.8g
Protein 13.8 g
Cholesterol 92 mg
Sodium 1354 mg

CHOCOLATY APPLES
Ingredients
6 Granny Smith apples
6 wooden sticks
1 (14 oz.) package individually wrapped caramels, unwrapped
2 tbsps water
1/2 tsp vanilla extract
3 C. trail mix
1 C. semisweet chocolate chips
Directions
Line a large cookie sheet with lightly greased aluminum foil.
Insert wooden sticks in each apple about 3/4 of the way into the stem
end.
Arrange the apples onto the prepared cookie sheet.
In a pan, mix together water and caramel over low heat and cook,
stirring occasionally, till the caramel is melted and smooth.
Stir in the vanilla and immediately, remove it from heat.
In a shallow dish, place the trail mix.
Dip each apple into the caramel mixture evenly and roll it in the trail
mix evenly.
Place the apples into a cookie sheet and refrigerate to chill.
In a microwave safe bowl, microwave on high for about 30 seconds or
melted completely, stirring occasionally.
Drizzle the apples with melted chocolate and chill again before serving.
Timing Information:
Preparation 10 m
Cooking 30 m
Total Time 40 m
Calories 792 kcal

Fat 35.7 g
Carbohydrates 118.8g
Protein 14.9 g
Cholesterol 5 mg
Sodium 336 mg

UPSTATE NEW YORK CHICKEN
Ingredients
2 tbsps olive oil
1 tbsp chopped fresh rosemary
salt and ground black pepper to taste
1 (8 oz.) package cream cheese, softened
1 (10.5 oz.) can cream of mushroom soup
1 C. white wine
Directions
Begin to stir fry your garlic for 5 mins in olive oil then add in the
pepper, salt, and rosemary.
Stir in your chicken and cook the meat for 7 mins each side, then place
everything into a casserole dish.
Get a bowl, combine: white wine, cream cheese, and mushroom soup.
Then top the chicken with the mix once it is smooth.
Cook everything in the oven for 1 hr.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 50 m
Total Time 1h5m
Calories 363 kcal

Fat 22.8 g
Carbohydrates 5.8g
Protein 25.7 g
Cholesterol 100 mg
Sodium 481 mg

MANHATTAN CHEESECAKE
Ingredients
1 1/2 C. graham cracker crumbs
1/4 C. white sugar
3 (8 oz.) packages cream cheese, room temperature
4 eggs, room temperature
1 tbsp vanilla extract
1 C. white sugar
1 tsp cream of tartar
1 pint sour cream
1 tsp vanilla extract
1/2 C. white sugar
Directions
Get a bowl, combine: butter, cracker crumbs, and sugar.
Layer the crumb mix into the bottom of a spring form pan and also half
an inch along the sides of the pan as well.
Get a 2nd bowl, mix with an electric mixer: sugar and cream cheese.
Once the mix is light and fluffy add in the cream of tartar, 1 tbsp
vanilla, and eggs.
Combine the mix again until it is smooth then enter everything into the
pan as well.
Cook the cheesecake in the oven for 55 mins.
Get a 3rd bowl, combine: 1/2 C. sugar, 1 tsp vanilla, and sour cream.
Top your cake with the mix evenly then place everything in the oven
again for 7 more mins.
Enjoy.
Timing Information:
Preparation 40 m
Cooking 55 m
Total Time 7 h 35 m
Calories 509 kcal

Fat 35.4 g
Carbohydrates 40.8g
Protein 8.3 g
Cholesterol 154 mg
Sodium 310 mg

A REAL KNISH FROM NYC
Ingredients
6 large Yukon Gold potatoes, peeled
1/4 C. butter
1 large onion, chopped
1 cube chicken bouillon, crumbled
18 sheets phyllo dough
1/4 C. butter
Directions
Get your potatoes boiling in water until they are soft then remove all
the liquids and place the potatoes in a bowl.
At the same time begin to stir fry your onions in 1/4 C. of butter until
they are see-through.
Begin to mash your potatoes then add in the onion mix, pepper,
bouillon, and salt.
Continue mashing the potatoes until they are smooth.
Now coat a cookie sheet with oil and set your oven to 375 degrees
before doing anything else.
Place three pieces of phyllo over each other then cut the layers in half.
Add a dollop of potatoes to the middle of each and roll it together.
Then layer the knish onto the cookie sheet.
Continue doing this for all your phyllo and potato mix to form twelve
knishes.
Coat everything with the rest of the butter (1/4 C.).
Cook the knishes in the oven for 35 mins.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 40 m
Total Time 1 h 10 m
Calories 232 kcal

Fat 9.5 g
Carbohydrates 32.8g
Protein 4.2 g
Cholesterol 20 mg
Sodium 326 mg

BINGHAMTON CHICKEN SANDWICH
(SPIEDIES)
Ingredients
1 C. canola oil
1/4 C. white vinegar
1 tsp fresh lemon juice
1 clove garlic, chopped
1 1/2 tsps dried basil
1 1/2 tsps dried oregano
1 tsp dried thyme
1/2 tsp dried parsley
1/2 tsp onion powder
2 bay leaves
1/2 tsp kosher salt
8 wooden skewers, soaked in water
2 lbs cubed beef
8 (1 inch thick) slices French bread
Directions
Get a bowl, combine: pepper, canola, salt, vinegar, bay leaves, lemon
juice, onion powder, garlic, parsley, basil, thyme, and oregano.
Stir the mix until it is smooth then add in your pieces of beef and stir
everything again to coat the meat evenly.
Place a covering of plastic on the bowl and put everything in the fridge
overnight.
Not get your grill hot and coat the grate with oil.
Stake your pieces of beef onto skewers and cook them on the grill for
17 mins.
Turn the skewers as they cook.
Place the entire skewer on a piece of bread and remove it to leave only
the meat.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 20 m
Total Time 8 h 30 m
Calories 622 kcal

Fat 50.4 g
Carbohydrates 17.7g
Protein 24.4 g
Cholesterol 76 mg
Sodium 379 mg

EMPIRE RYE BREAD
Ingredients
1 1/8 C. warm water
1 1/3 tbsps vegetable oil
2 tbsps honey
1 tsp salt
2 2/3 tsps caraway seed
1 1/3 C. rye flour
2 1/3 C. bread flour
1/4 C. vital wheat gluten
1/4 C. dry milk powder
2 1/2 tsps active dry yeast
Directions
Add the following in to your bread machine: warm water, veggie oil,
honey, salt, caraway, rye flour, bread flour, wheat gluten, milk powder,
and yeast.
Set the machine to its white bread cycle and let it finish.
Enjoy.
Timing Information:
Preparation 5m
Cooking 3h
Total Time 3h5m
Calories 186 kcal

Fat 2.2 g
Carbohydrates 34.1g
Protein 7.1 g
Cholesterol < 1 mg
Sodium < 209 mg

MANHATTAN HOMEMADE PIZZERIA PIZZA
Ingredients
1 tsp active dry yeast
2/3 C. warm water
1 tsp salt
2 tbsps olive oil
1 (10 oz.) can tomato sauce
1 lb shredded mozzarella cheese
1/2 C. grated Romano cheese
1/4 C. chopped fresh basil
1 tbsp dried oregano
1 tsp red pepper flakes
2 tbsps olive oil
Directions
Get a bowl and add in your warm water, top the water with the yeast.
Leave the mix to sit for 5 mins then mix it.
Add in the olive oil, salt, and flour.
Work the mix into a dough then knead it on a floured cutting board for
7 mins.
Get a 2nd bowl and coat it with oil then place your dough in the bowl.
Place a damp kitchen towel over the bowl and let the dough sit until it
is doubled in sized.
Place a pizza stone in the oven as it heats (if you have one, you can
also use a pizza / cookie sheet).
Punch down your dough then roll it out into a larger circle of about 12
inches.
Place the dough on the cookie sheet or some parchment paper if using a
pizza stone.
Coat the dough evenly with the tomato sauce, then layer: basil,
oregano, Romano, pepper flakes, and mozzarella.
Cook the pizza in the oven for 14 mins.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 15 m
Total Time 1 h 25 m
Calories 719 kcal

Fat 36.6 g
Carbohydrates 56.7g
Protein 40.3 g
Cholesterol 88 mg
Sodium 1832 mg

CLASSIC CONNECTICUT CAKE
Ingredients
1 C. butter
1/2 C. shortening
2 1/2 C. sugar
5 eggs
2 tbsps butternut flavored extract
1 (5 oz.) can evaporated milk
3 fluid oz. milk
1/2 tsp salt
Directions
Preheat the oven to 325 degrees F.
Grease and flour a 10-inch tube pan.
In a bowl, mix together flour and salt.
In a second bowl, mix together whole milk and evaporated milk.
In a third large bowl, add sugar, butter and shortening and beat till
fluffy and light.
Add eggs, one at a time and beat till well combined.
Add the butternut extract and mix well.
Gradually, add the flour mixture, beating continuously.
Then add the milk mixture and mix till well combined. Transfer the
mixture into the prepared tube pan evenly.
Bake for about 1 hour and 45 minutes or till a toothpick inserted in the
center comes out clean.
Remove everything from the oven and let it cool on a wire rack before
slicing.
Timing Information:
Preparation 15 m
Cooking 1 h 45 m
Total Time 2h
Calories 461 kcal

Fat 23.5 g
Carbohydrates 57.9g
Protein 6g
Cholesterol 105 mg
Sodium 215 mg

AUTHENTIC NEW ENGLAND STYLE CLAM CHOWDER
Ingredients
4 bacon slices, chopped
1 1/2 C. onion, chopped
4 C. potatoes, peeled and cubed
1 1/2 C. water
3 tbsps butter
3 C. half-and-half
2 (10-oz.) cans minced clams, drained, reserving 1/2 C. of liquid
Directions:
Heat a large nonstick soup pan on medium-high heat.
Add the bacon and cook for about 8-10 minutes.
Transfer the bacon into a bowl, leaving the fats in pan.
Add the onion and sauté for about 4-5 minutes with medium heat.
Add the potatoes and water and bring to a boil.
Cook, uncovered for about 15 minutes or till tender enough.
Stir in the butter and half-and-half.
Add clams with reserved liquid and stir to combine.
Cook, stirring occasionally, for about 5 minutes.
Serve hot with a topping of bacon.
Timing Information:
Preparation 15 m
Cooking 30 m
Total Time 45 m
Calories 396 kcal

Fat 22.5 g
Carbohydrates 24g
Protein 24.1 g
Cholesterol 101 mg
Sodium 706 mg

NEW ENGLAND FRIED CHIPS AND FRIED FISH
Ingredients
1 tsp baking powder
1 egg, beaten lightly
1 C. milk
4 large potatoes, peeled and cut into strips lengthwise
4 C. vegetable oil
1 1/2 lbs cod fillets
Directions:
In a large bowl, add flour, baking powder, salt, black pepper, egg and
milk.
Mix till well combined.
Keep everything aside for at least 20 minutes.
In a large bowl of chilled water, dip the potatoes for 2-3 minutes.
Drain the mix well and pat dry with paper towel.
In a large skillet, heat the oil with medium heat.
Add the potatoes and fry for about 3-4 minutes or till crisp and tender.
Transfer the potatoes onto a paper towel lined plate.
Coat the cod fillets in the flour mixture evenly.
Fry everything for about 3-4 minutes or till golden brown.
Transfer the cod fillets onto another paper towel lined plate.
Now, return the potato strips to the skillet and fry them for about 1-2
minutes more or till crispy.
Timing Information:
Preparation 10 m
Cooking 25 m
Total Time 45 m
Calories 782 kcal

Fat 26.2 g
Carbohydrates 91.9g
Protein 44.6 g
Cholesterol 125 mg
Sodium 861 mg

CLASSICAL BAKED BEANS FROM BOSTON
Ingredients
2 C. navy beans, soaked in a large bowl of water for overnight
1 onion, chopped finely
1/2 lb bacon, chopped
1/2 C. ketchup
1/4 C. brown sugar
3 tbsps molasses
1/4 tsp dry mustard
Directions:
In a large pan, add the beans and soaked water.
Get everything boiling on high heat.
Reduce the heat to medium-low.
Cover and simmer for about 1-2 hours or till tender enough.
Drain well and reserve the liquid into a bowl.
Now preheat the oven 325 degrees F.
In a bowl, mix together the onion and bacon.
Place the beans in the bottom of a casserole dish.
Place the bacon mixture over the beans evenly.
In a pan, mix together the remaining ingredients with medium heat.
Bring to a boil, stirring continuously.
Place the molasses mixture over the beans evenly.
Place enough reserved cooking liquid to cover the beans.
With a lid, cover, the casserole dish.
Bake everything for about 3-4 hours.
Half way through cooking uncover the casserole dish.
Timing Information:
Preparation 30 m
Cooking 4h
Total Time 5h
Calories 382 kcal

Fat 6.3 g
Carbohydrates 63.1g
Protein 20.7 g
Cholesterol 14 mg
Sodium 1320 mg

BOSTON BAKED PIE
Ingredients
1 C. white sugar
Salt, to taste
1/2 C. walnuts, chopped
2 C. cranberries
2 eggs
1 tsp almond extract
Directions:
Grease 9-inch pie dish.
In a large bowl, mix together the sugar, flour and salt.
Add the walnuts and cranberries and toss to coat well.
In another bowl, add the remaining ingredients and beat till well
combined.
Add the egg mixture into the flour mixture and mix till well combined.
Transfer the mixture into the prepared pie dish evenly.
Bake everything for about 40 minutes or till a toothpick inserted in the
center comes out clean.
Serve the dish warm with a topping of ice-cream or whipped cream.
Timing Information:
Preparation 15 m
Cooking 40 m
Total Time 55 m
Calories 335 kcal

Fat 17.7 g
Carbohydrates 41.4g
Protein 4.5 g
Cholesterol 77 mg
Sodium 173 mg

CORN AND BEEF TACOS
Ingredients
2 lbs ground beef
1 onion, chopped
2 (15 oz.) cans ranch-style beans
1 (15.25 oz.) can whole kernel corn
1 (10 oz.) can diced tomatoes with green chile peppers
1 (14.5 oz.) can peeled and diced tomatoes with juice
1 (1.25 oz.) package taco seasoning mix
Directions
Cook your onions and beef for 10 mins then remove oil excesses.
Combine with the beef your chili peppers, beans, taco seasoning,
tomatoes, and corn. Stir the contents for a min. Cook over medium heat
for 17 mins.
Enjoy.
Timing Information:

15 m 30 m 45 m
Calories 520 kcal

Fat 30.7 g
Carbohydrates 32.6g
Protein 26.7 g
Cholesterol 96 mg
Sodium 1289 mg

SHRIMP AND CILANTRO TACOS
Ingredients
1 mango - peeled, seeded and diced
1 ripe avocado - peeled, pitted, and diced
2 tomatoes, diced
1/2 C. chopped fresh cilantro
1/4 C. chopped red onion
1/2 tsp salt
2 tbsps lime juice
1/4 C. honey butter
1 lb salad shrimp
4 (10 inch) flour tortillas, warmed
Directions
Get bowl combine: lime juice, mango, salt, avocadoes, garlic, onions,
and cilantro. Place a lid or some plastic wrap on the bowl.
Put the bowl in the fridge for 40 mins.
Stir fry your shrimp for 4 mins in the honey butter.
Layer on your tortillas: mango mix, and shrimp.
Enjoy.
Timing Information:

15 m 2m 47 m
Calories 567 kcal

Fat 23.1 g
Carbohydrates 59.5g
Protein 31.2 g
Cholesterol 188 mg
Sodium 951 mg

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American Style Cooking - Chef Maggie Chow

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AUTHENTIC RECIPES FROM ALL-OVER THE UNITED STATES

So will you join me in an adventure of simple cooking? If the answer is yes

— Chef Maggie Chow

About the Author.

Preparation Cooking Total Time

Calories 229 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

1 tsp ground cumin

Preparation Cooking Total Time

Calories 232 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 675 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 400 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 437 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 714 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 684 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 353 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 189 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 561 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 281 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 527 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 560 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Preparation Cooking Total Time

* Percent Daily Values are based on a 2,000 calorie diet.

Preparation Cooking Total Time

* Percent Daily Values are based on a 2,000 calorie diet.

Preparation Cooking Total Time

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 470 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 373 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 245 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 391 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 607 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 489 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 349 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 272 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 514 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 303 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 497 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 408 kcal

* Percent Daily Values are based on a 2,000 calorie diet.