Easy European Cookbook Box Set

EASY EUROPEAN COOKBOOK BOX SET
Recipes from: England, Greece, Ireland, France, Germany, and Portugal
By
Chef Maggie Chow
Copyright © 2015 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
So thank you for purchasing my cookbook box set. I really hope you enjoy
this European adventure we are going to take together.
:)
Please make use of the table of contents. As it has been fully indexed so you
can click on any recipe or book for easy navigation.
After the nutritional information of each recipe there is a link. Click this
link to easily be brought back to the table of contents.
Again, this collection of recipes is over 800 pages. To easily navigate it.
Please click the link after the nutritional info to be brought back to the table
of contents.
This box set includes six of my most popular cookbooks:
1. Easy English Cookbook
2. Easy Greek Cookbook
3. Easy Irish Cookbook
4. Easy French Cookbook
5. Easy German Cookbook
6. Easy Portuguese Cookbook
We will start with England, and then continue on to Greece, and end with
some authentic Portuguese recipes.
— Chef Maggie Chow
TABLE OF CONTENTS
About the Author.

Introduction
Table of Contents
Any Issues? Contact Me
Legal Notes
Common Abbreviations
Chapter 1: Easy English Cookbook
Full Irish Breakfast
English Pancakes
Classical Scones I
Classical Trifle I
(Cherry, Banana, Blueberries, Vanilla)
Finnish Puff Pastry Dinner
British Cottage Pie
Yorkshire Pudding
Beef Wellington
Classical Trifle II
(Sour Kiwi, Pineapple, Vanilla Cake)
English Peas
Easy Irish Style Corned Beef
Easy Bangers and Mash
British Breakfast Muffin Bread
English Turkey Pot Pie
London Roast
English Fish Savory Pie of Salmon and Haddock
British Mushroom and Beef Skirt Steak
Proper Carrot Pudding
English Style Cheddar Beef Hash
Classical Trifle III
(Creamy Raspberry and Strawberry)
Lancashire
English Eggplant Roast
Kedgeree
(Indian Breakfast)
The Queen’s Coconut Cake
Easy Devils on Horseback
Welsh Toast Topping
Chapter 2: Easy Greek Cookbook
Greek Style Baklava I
Greek Moussaka I
Soup of Carrots and Lentils
Feta, Chicken, and Rosemary
(Greek Style Kebabs)
Maggie’s Easy White Sauce
(Tzatziki)
Dolmas
(Stuffed Grape Leaves)
Greek Style Shrimp
Sheftalia
(Tangy Greek Onions and Sausage)
Classical Hummus I
Greek Style Salad Dressing
Pasta from Athens
Souvlaki II
Classical Hummus II
(Red)
Greek Style Macaroni Salad
Pita, Pesto, and Parmesan
(Greek Style Bake)
Mediterranean Pasta
Classical Hummus III
(Black Bean)
Greek Spinach Puff Pastry Bake
Souvlaki III
Penne Cannellini and Tomatoes Salad
Easy Greek Style Chicken Breasts
Baked Greek Potatoes
Artisan Orzo from Greece
Greek Burgers
Chicken Soup
Bean Salad I
(Cucumbers, Garbanzos, and Olives)
Moussaka II
(Vegetarian Approved)
Greek Burgers II
Greek Rice
Easiest Greek Chicken
Parsley Pasta Salad
Orzo Salad II
Greek Falafel
Greek Puff Pastry Bake II
Souvlaki IV
Greek Style Minty Potato Bake
Easy Greek Dessert
Mediterranean Dijon Shrimp Salad
Greek Couscous
Greek Beans
Mediterranean Pork
Greek Party Dip
Easy Greek Penne and Steak
Rustic Potatoes with Oregano and Olives
Greek Honey Cake Dessert II
Veggie Salad
Greek Grilled Cheese
Avgolemono Chicken Stew
Souvlaki V
Shrimp with Feta and Tomatoes
Chapter 3: Easy Irish Cookbook
Beef Hash
Irish Stew I
(Tomato, Carrots, and Beef)
Cabbage, Potatoes, and Leeks
Irish Stew II
(Bacon, Beef, and Beer)
Irish Stew III
(Bacon, Beef, and Beer)
Irish Pot Pie
Irish Stew IV
(Creamy Dumplings and Chicken)
Beer Brisket
Potatoes, Leeks, and Cabbage II
Stewed Cabbage
Apricot Irish Beef
Pepper Brisket and Potatoes
Cocktail Beef
Apple Cabbage and Beef
Lamb & Potato Pot Pie
Bacon, Potato, Soup
Irish Turkey Pot Pie
Maggie’s Favorite Irish Soup
Steaks from Ireland
Mushroom and Beef Pot Pie
Dinner in Ireland
Easy Corned Beef
Easy Potato and Peppers
Butter Potatoes
Full Irish Breakfast
Orzo, Leeks, and Sherry Soup
Chapter 4: Easy French Cookbook
Crème Brulee
Cordon Pork
French Dessert I
(Madeleines)
(Lemon Cookies)
Onion Soup I
Swiss and Bacon Quiche
Burgundy Beef I
French Potato Bake
(Au Gratin)
Maggie's Easy Cordon Bleu
Maggie's Easy Crepes I
Restaurant Style Onion Soup
Classical French Style Bread
Parmesan, Eggplant, and Mushroom Bake
(Ratatouille)
Salmon with Lemon Sauce
Parisian Stew
French Dump Dinner I
Tapenade I
(French Spice with Figs and Rosemary)
(Toasted Bread Dip)
Gruyere
(Buttery Chicken)
Tapenade II
(Olives, Garlic, and Parsley)
(Bread Dip)
Gruyere Pie
Artisan Mozzarella Bake of Garlic and Artichokes
Southern French Rice
Southern French Spice Mix
(Herbes de Provence)
French Style Dump Dinner II
(Cannellini and Kielbasa)
Restaurant Style Asparagus
Easy Filet Mignon
Homemade French Dressing
Classical Coq Au Vin
(Chicken and Wine with Shallots and Mushrooms)
Maggie's Easier Coq Au Vin
Lemon and Butter Chicken
French Dessert II
(Vanilla Puffs)
French Style Honey Mustard Chicken with Tarragon
French Appetizer
(Toasted French Bread with Nuts and Parsley)
Mango Brie
Shallot Soup
Country Side Pie of Seasoned Pork and Beef
Garlic Potato Bake
French Dessert III
(Walnut Fruit Pie)
Mushroom Sauce
Creamy Chicken and Sherry
Burgundy Beef II
Buttery Egg Bites
Crepes II
(Vegan Approved)
Mushrooms and Angel Hair
Apple Tenderloins
Easy French Canadian Style Poutine
(Fries with Mozzarella and Gravy)
Mediterranean Salad
Quiche II
(Chards and Onions)
French Bean Casserole
Salad II
(Olives, Potatoes, and Roma Tomatoes)
Quinoa XL
(Creamy Casserole of Broccoli and Mushrooms)
Chapter 5: Easy German Cookbook
Salad of Cucumbers and Onions I
(Gurkensalat)
Pork with Creamy Mushrooms
(Jagerschnitzel)
Roasted German Style Chicken
Dumplings in Germany I
(Spaetzle)
Dumplings in Germany II
(Semmelknoedel)
Roasted German Style Chicken II
Shredded German Pancakes
(Kaiserschmarren)
Potato Salad in Germany
Potato Salad in Germany II
Easy Baked Pancakes
Easy German Inspired Stew
Potato Salad in Germany III
Cabbage and Apples
Beef Rolls of Bacon, Onions, and Pickles
(Rouladen)
Eastern European Meat Pastries
Pancakes in Germany II
Eastern European Meat Pastries II
(Bierock)
Dumplings in Germany II
(Spaetzle)
German Meatball Party Appetizer
Easy German Dump Dinner
Maggie’s Easy Wienerschnitzel
Lentils from Germany
Eastern European Style Lasagna
Stovetop Egg Noodles
Lunch in Germany
Roasted BBQ Chicken with Sauerkraut
Countryside Cabbage
German Style Oats
Curry Sausage
Apples, Pickled Cabbage, and Sausage
Sour Cream and Onion Pie
(Zwiebelkuchen)
German Style Salad Dressing
German Rump Roast
German Style Soup I
Dumplings in Germany III
(Fleischkuechle)
Fried Noodles of Nutmeg and Potatoes
(Badische Schupfnudeln)
A German Salad
Maggie’s Favorite European Pancakes
A German Style Chili
Rice from Frankfurt I
Stovetop Potato and Chicken Roast
Dumplings in Germany IV
(Knoephla)
A Northern German Stew
Eastern European Tomato Stew
(Borsht)
A German Countryside Breakfast
A Soup of Tomatoes and Potatoes
A German Snack
(Sour Cream and Cherries)
Salad of Cucumbers and Onions II
(Gurkensalat)
German Artisan Sandwich
German Style Cheesecake
Sauerkraut Swiss Soup
Chapter 6: Easy Portuguese Cookbook
Portuguese Bread
Cod Casserole
Pasteis de Nata
(Portuguese Custard Dessert)
Portuguese Date Appetizer
Caldo Verde
Kale Soup from Portugal
Queijadas
(Sweet Muffins)
Easy Portuguese Bread
Malasadas
(Sugary Fried Pastries)
Spicy Spanish Beef Stir Fry
Maggie’s Easy Portuguese Soup
Garbanzo and Cabbage Soup
Rice from Portugal
Restaurant Style Clams I
Spanish Sausage and Peppers
Countryside Portuguese Potatoes and Wine
Fava Beans Spanish Style
Linguica Soup
Rice Casserole
Cacoila
(Portuguese Beef)
Chicken Soup from Spain
Cajun Peppers and Red Beans
Spanish Clams
Portuguese Green Soup (Caldo Verde)
Restaurant Style Rabbit
Brazilian Chorizo Soup
South American Banana Pie
Canja
(Portuguese Chicken Soup)
Spanish Greens
Maggie’s Favorite Brazilian Ribs
South American Tilapia Stew
Easy Brazilian Rice
Frango e Coconuts
(Coconut Chicken)
Brazilian Orange and Bean Soup
Portuguese Pork Stew
Feijoada II
(Brazilian Bean Stew)
Picadinho'a
(Brazilian Ground Beef)
A Dessert from Brazil
(Banana and Coconut Bake)
Easy Ribs from Brazil
Feijoada II
(Bean Stew)
Western European Gazpacho
Portuguese Frittata
Spanish Dessert
(Flan)
Tuna Mousse
Liver and Onions Portuguese Style
Pollo al Ajillo
(Garlic and Chicken Stir Fry)
Pipirrana
(Potato Salad from Spain)
Maggie’s Portuguese Paella
Bacalao a la Vizcaina
(Codfish Soup)
Espetadas
(Beef Kabobs)
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: EASY ENGLISH COOKBOOK
FULL IRISH BREAKFAST
Ingredients
2 thick slices bacon

2 sausages
1 soda bread farl, sliced in half horizontally
2 potato bread farls
1 tbsp vegetable oil, or as needed
2 slices black pudding
1 tomato, halved
2 eggs
Directions
Set your oven to 300 degrees before doing anything else.

Stir fry you sausage and bacon and once finished place then
in a baking dish and then the oven.
Keep the drippings from the bacon and sausage in a pan.
Cook your soda farls and potatoes in this pan until golden.
In another pan fry your tomato halves and black pudding
slices in hot oil for 3 mins. Then put them in the oven with
sausage and bacon.
Break your eggs in the pan with the grease and fry them for a
few mins until the whites get hard the yolks are still runny.
Plate the eggs and the contents in the oven for two people.
Enjoy.
Amount per serving (2 total)
Timing Information:
Preparation Cooking Total Time
5m 25 m 30 m
Nutritional Information:
Calories 643 kcal
Fat 47.7 g
Carbohydrates 32.4g
Protein 21 g
Cholesterol 227 mg
Sodium 957 mg
* Percent Daily Values are based on a 2,000 calorie diet.
Back to Table of Contents
ENGLISH PANCAKES
Ingredients
1/2 C. butter or margarine

1/2 C. packed brown sugar
4 tbsps golden syrup or corn syrup
3 C. rolled oats
1/4 C. raisins
Directions

Mix the following in a big pan: syrup, sugar, and butter.
Heat and stir the mix with a lower level of heat. Once
everything is melted add your raisins and oats and continue
stirring for 1 more min.
Add everything to a square baking dish that is about 6 inches
in length.
Cook the oats in the oven for 35 mins. Then divide up the
cake.
Enjoy.
Timing Information:
15 m 30 m 45 m
Calories 250 kcal

Fat 10.8 g
Carbohydrates 36.7g
Protein 3.4 g
Cholesterol 24 mg
Sodium 75 mg
CLASSICAL SCONES I
Ingredients
2 C. all-purpose flour
1 tsp cream of tartar
1/2 tsp baking soda
1 pinch salt
1/4 C. margarine
1/8 C. white sugar
1/2 C. milk
2 tbsps milk
Directions
Line a casserole dish with wax paper then set your oven to
425 degrees before doing anything else.
Get a bowl, and slowly sift the following into it: salt, flour,
sugar, baking soda.
Then add the cream of tartar. Now combine in some butter
and stir to form bread crumbs.
Add some milk and continue mixing to make a dough.
Flour a large cutting board and flatten out your dough to
three fourths of an inch in height.
Cut as many 2 inch circles as possible. Then coat your cut
pieces with some more milk.
Cook everything in the oven for 12 mins.
Enjoy with some preserves or jelly.
Timing Information:
15 m 10 m 25 m
Calories 124 kcal

Fat 4.2 g
Carbohydrates 18.8g
Protein 2.6 g
Cholesterol 1 mg
Sodium 134 mg
CLASSICAL TRIFLE I
(CHERRY, BANANA, BLUEBERRIES, VANILLA)
Ingredients
2 (8 or 9 inch) white cake layers, baked and cooled

2 pints fresh strawberries
1/4 C. white sugar
1 pint fresh blueberries
2 bananas
1/4 C. orange juice
1 (3.5 oz.) package instant vanilla pudding mix
2 C. milk
1 C. heavy whipping cream
1/4 C. blanched slivered almonds
12 maraschino cherries
Directions
Take your cake and cut it into cubes or small bite sized
pieces.
Coat your strawberries with sugar after slicing them. Then
coat your bananas with orange juice after slicing them as
well.
Get a bowl and combine: milk and pudding mix.
Get a 2nd big bowl or trifle container and layer the
following: half of your cake, half of your berries
(strawberries and blueberries), half bananas, and half
pudding.
Continue for all ingredients
Get a 3rd bowl and mix cream until stiff.
Layer the whip cream on top of the contents of the 2nd bowl.
And finally top everything with some almonds and the
cherries.
Enjoy.
Timing Information:
10 m 30 m 1h
Calories 633 kcal
Fat 24 g
Carbohydrates 98.4g
Protein 9.5 g
Cholesterol 29 mg
Sodium 537 mg
FINNISH PUFF PASTRY DINNER
Ingredients
4 1/2 C. all-purpose flour

1 C. shortening
1 1/4 C. ice water
1 tsp salt
5 1/2 C. thinly sliced potatoes
2 carrots, shredded
1 onions
1/2 C. diced rutabaga
1 1/2 lbs lean ground beef
1/2 lb lean ground pork
1 tbsp salt
1 tsp ground black pepper
1 1/2 tsps monosodium glutamate (MSG)
1 cube beef bouillon
1/2 C. hot water
Directions
Get bowl, combine: salt, shortening, and flour. Then add

your cold water to the middle of the mix. To form dough.
In a 2nd bowl first combine your bouillon in the hot water.
Then add: pepper, uncooked veggies, MSG, salt, and the
uncooked meats.
Take your pastry dough and flatten it on a working surface.
Then form as many 6 x 8 in. rectangles as possible.
In the middle of each piece of pasty add 1.5 C. of veggie
mix.
Fold and seal each pastry.
Make an incision in each for ventilation. Then repeat for all
ingredients.
Cook these pastries in the oven for 47 mins.
Enjoy warm.
Timing Information:
10 m 50 m 1 h 10 m
Calories 882 kcal

Fat 50.1 g
Carbohydrates 75.9g
Protein 29.8 g
Cholesterol 84 mg
Sodium 1459 mg
BRITISH COTTAGE PIE
Ingredients
1 lb lean ground beef

1 onion, diced
3 carrots, diced
2 tbsps all-purpose flour
1/2 tsp ground cinnamon
1 tbsp Italian seasoning
2 tbsps diced fresh parsley
1 1/2 C. beef broth
1 tbsp tomato paste
salt and pepper to taste
4 potatoes, peeled and diced
1/4 C. butter, softened
1 C. milk
1/4 lb shredded Cheddar cheese
Directions

Fry your beef, carrots, and onions for 7 mins until the beef is
fully done. Add in the following to the beef: parsley, flour,
herbs, and cinnamon.
Get a bowl, mix: tomato paste and broth, pepper, and salt.
Combine this wet mix with the beef.
For 17 mins cook everything with a light simmer. Stir the
contents every 3 mins. Enter the mix into a pie dish.
Cook your potatoes in boiling water for 17 mins. Then
remove all the liquid and mash them.
Add in your butter, salt, milk, pepper, or margarine. Mash
everything again. Top with cheddar.
Cover your beef with these potatoes in the pie dish.
Enjoy after letting the dish sit for 5 mins.
Timing Information:
10 m 1h 1 h 30 m
Calories 512 kcal

Fat 30.9 g
Carbohydrates 34.8g
Protein 24.1 g
Cholesterol 100 mg
Sodium 491 mg
YORKSHIRE PUDDING
Ingredients
3 eggs
1 C. milk
2 tbsps butter
Directions

Get a bowl, mix: milk, whisked eggs, and flour. Put
everything to the side.
Put half a tsp of butter into each section of a muffin pan.
Then melt the butter for 6 mins in the oven.
Split your mixture in the bowl amongst the muffin tin
sections and for 6 mins cook the muffins in the oven.
Then set the temperature to 350 degrees and cook for another
26 mins.
Enjoy.
Timing Information:
10 m 30 m 40 m
Calories 83 kcal
Fat 3.7 g
Carbohydrates 9g
Protein 3.3 g
Cholesterol 53 mg
Sodium 40 mg
BEEF WELLINGTON
Ingredients
2 1/2 lbs beef tenderloin

2 tbsps butter, softened
2 tbsps butter
1 onion, diced
1/2 C. sliced fresh mushrooms
2 oz. liver pate
2 tbsps butter, softened
1 (17.5 oz.) package frozen puff pastry, thawed
1 egg yolk, beaten
1 (10.5 oz.) can beef broth
2 tbsps red wine
Directions

Get a casserole dish and put in your beef, top the beef with 2
tbsps of butter and cook it in the oven for 17 mins. Keep any
resulting liquid from baking.
Fry your mushrooms and onions in 2 tbsps of butter for 7
mins. Let the contents cool.
Get a small bowl, and combine: salt, 2 more tbsps of butter,
pepper, and pate. Top your beef with this. Then top
everything with the mushroom and onions.
Flatten the puff pastry and in the middle put your new mix.
Seal the pastry around the mix and place everything in a
casserole or baking dish of proportional size.
Cut 1 or 2 incisions in the top of the pastry for ventilation.
Coat the pastry with egg yolk before cooking it in the oven
for 12 mins at 450 degrees. Then for 16 mins at 425 degrees.
Shut off the heat and let the pastry sit in the oven.
Boil the following in a big pot for 17 mins: red wine,
reserved juices from the beef, and the beef stock. Use as a
topping for the pastry.
Enjoy.
Timing Information:
30 m 30 m 1h
Calories 744 kcal
Fat 57.2 g
Carbohydrates 29.6g
Protein 26.2 g
Cholesterol 131 mg
Sodium 434 mg
CLASSICAL TRIFLE II
(SOUR KIWI, PINEAPPLE, VANILLA CAKE)
Ingredients
1 (12 oz.) container frozen whipped topping, thawed

1 (8 oz.) container sour cream
1 (9 inch) gold vanilla cake
1 (3.4 oz.) package instant vanilla pudding mix
3 kiwis, peeled and sliced
1 pint fresh strawberries, sliced
3 bananas, peeled and sliced
1 (15 oz.) can crushed pineapple, drained
1 sprig fresh mint
Directions
Get a bowl, mix: whipped topping, pudding mix, and sour

cream.
Divide your cake into three pieces. Then place a layer of
strawberry and kiwi pieces in a bowl or trifle container.
Now put a layer of cake and one third of your banana and
pineapple, and finally one third of your whipped topping.
Continue for all ingredients.
Top everything with some more berries and finally some
mint.
Enjoy chilled.
Timing Information:
30 m 30 m
Calories 231 kcal
Fat 7.4 g
Carbohydrates 38.4g
Protein 2.5 g
Cholesterol 7 mg
Sodium 270 mg
ENGLISH PEAS
Ingredients
1 (10 oz.) package frozen green peas

1/4 C. heavy cream
1 tbsp butter
1/2 tsp salt
1/2 tsp freshly ground black pepper
Directions
Boil your peas in salt and water for 4 mins.

Then process them in a food processor and blender.
Combine the following with the peas: pepper, cream, butter,
and salt. Blend everything a bit more. Add some more salt if
you like.
Enjoy.
Timing Information:
5m 10 m 15 m
Calories 132 kcal

Fat 8.7 g
Carbohydrates 10.3g
Protein 4.1 g
Cholesterol 28 mg
Sodium 396 mg
EASY IRISH STYLE CORNED BEEF
Ingredients
6 large potatoes, peeled and diced

1 (12 oz.) can corned beef, cut into chunks
1 medium onion, diced
1 C. beef broth
Directions
Add the following to a frying pan with medium heat: broth,

potatoes, onions, and corned beef.
Place a lid on the pan and let the contents lightly boil until
the potatoes are soft and no liquid remains.
Combine all the ingredients with a wooden spoon and enjoy.
Timing Information:
10 m 30 m 40 m
Calories 434 kcal

Fat 8.8 g
Carbohydrates 66.2g
Protein 23.3 g
Cholesterol 48 mg
Sodium 718 mg
EASY BANGERS AND MASH
Ingredients
8 large baking potatoes, peeled and quartered

2 tsps butter, divided
1/2 C. milk, or as needed
1 1/2 lbs beef sausage
1/2 C. diced onion
1 (.75 oz.) packet dry brown gravy mix
1 C. water, or as needed
Directions

For 20 mins boil your potatoes in water. Remove all the
water and mash them.
Then add in: salt, milk, pepper, and 1 tsp of butter. Mash
again.
Fry your sausage in a pan and then set them to the side and
fry your onions in 1 tsp of butter.
Combine water and gravy in the same pan and let the
contents lightly boil. Continue boiling the gravy until thick.
Now get a baking dish and line the bottom of it with some
gravy and onions. Then cut your sausages in half and put
them on top of the gravy. Add the potatoes over the sausages
and then the remaining gravy.
Cook in the oven for 23 mins.
Enjoy.
Timing Information:
15 m 45 m 1h
Calories 570 kcal
Fat 24.9 g
Carbohydrates 67.7g
Protein 20.3 g
Cholesterol 61 mg
Sodium 1206 mg
BRITISH BREAKFAST MUFFIN BREAD
Ingredients
2 C. milk
1/2 C. water
2 tbsps cornmeal
6 C. bread flour
2 (.25 oz.) packages active dry yeast
1 tbsp white sugar
2 tsps salt
1/4 tsp baking soda
Directions
Coat two bread pans with some oil and add a bit of cornmeal
to each.
Now heat your water and milk in a big pot.
Get a bowl and combine: baking soda, 3 C. of flour, milk,
salt, salt, yeast, and sugar.
One by one slowly add an additional C. of flour to the mix.
Make a batter from this.
Divide the batter between both loaf pans and place a plastic
covering over it. Let the dough rise for 1 hr.
Half way through the rising time set your oven to 325
degrees before continuing.
Cook the loaves in the oven for 26 mins.
Enjoy.
Timing Information:
1h 25 m 1 h 25 m
Calories 168 kcal

Fat 1.2 g
Carbohydrates 32.4g
Protein 6.1 g
Cholesterol 2 mg
Sodium 260 mg
ENGLISH TURKEY POT PIE
Ingredients
3 large potatoes, peeled

2 tbsps butter, room temperature
1/4 C. warm milk
1 tbsp olive oil
1 onion, diced
1 lb ground turkey
1 large carrot, shredded
1 (4.5 oz.) can sliced mushrooms
1 tbsp diced fresh parsley
1/4 tsp dried thyme
1 clove garlic, minced
1 tsp chicken bouillon powder
1 tbsp all-purpose flour
salt to taste
ground black pepper to taste
Directions

For 23 mins cook your potatoes in boiling water. Once the
potatoes are done add them to a bowl with some milk, salt,
pepper, and butter and mash them.
Stir fry your onions in olive oil for 6 mins. Add in your
chicken bouillon, pepper, turkey, garlic, salt, carrots, thyme,
mushrooms, and parsley. Stir fry until the turkey is fully
done.
Now add in the flour and cook for 2 more mins. Enter all the
contents into a baking dish and top everything with your
potatoes.
Cook the casserole in the fridge for 35 mins.
Enjoy.
Timing Information:
15 m 45 m 1h
Calories 339 kcal
Fat 12.9 g
Carbohydrates 38g
Protein 18.3 g
Cholesterol 71 mg
Sodium 342 mg
LONDON ROAST
Ingredients
5 lbs beef round roast

2 tbsps butter
1/2 C. water
1/2 tsp dried sage
1/2 tsp dried mint
1 medium onion, sliced (optional)
1 clove garlic, minced (optional)
1/8 tsp seasoning salt (optional)
1/8 tsp red pepper flakes (optional)
1 tbsp butter
1/2 C. cold water
1/4 tsp dried sage
1/4 tsp dried mint
Directions

Brown your beef in a large pot in 2 tbsps of butter after
seasoning the meat with pepper and salt.
Now add half a C. of water and half a tsp of mint and sage.
Add garlic, pepper flakes, and onions as well if you like.
Now place a lid on the pot.
Cook everything in the oven for 3 hrs.
With flour and 1 tbsp of butter make a roux.
Shut off the heat and add in half a C. of cold water to the
roux.
Mix everything evenly then turn the heat back on.
Add in the rest of your mint and sage and take the liquid
from the beef and add this with the roux.
Simmer the contents until you have a thick gravy.
Enjoy your beef with the gravy.
Timing Information:
20 m 3h 3 h 20 m
Calories 547 kcal
Fat 31 g
Carbohydrates 2.3g
Protein 61.2 g
Cholesterol 184 mg
Sodium 255 mg
ENGLISH FISH SAVORY PIE OF SALMON AND HADDOCK
Ingredients
1 tbsp olive oil

2 onions, halved and sliced
6 potatoes, peeled and cubed
2 C. frozen green peas
2 (6 oz.) salmon fillets, cut into 1 inch cubes
1 lb smoked haddock fillets, undyed, cut into 1 inch cubes
1 C. flaked or diced smoked salmon
1 tbsp butter
3 C. milk
1 1/2 C. Red Leicester cheese, grated
1 tsp ground nutmeg
1 tsp ground black pepper, or to taste
1/2 tsp salt
Directions
Coat a casserole dish with oil and then set your oven to 350
degrees before doing anything else.
Stir fry your onions for 10 mins in oil.
Boil your potatoes until soft in a separate pot. Then remove
all the liquid and place the potatoes in a casserole dish.
Put the following in the dish as well: smoked salmon, onions,
haddock, and regular salmon.
Now add some butter and flour to the same pot that the
onions were fried in.
Cook and stir the contents to make a roux then add in your
milk and get the contents lightly boiling. Stir and simmer
until everything gets thick.
Finally add in your pepper, salt, and nutmeg. Add your
cheese and stir until melted. Save a bit of cheese for a
garnish later.
Cover your salmon with the new sauce. And add your
remaining cheese.
Enjoy.
Timing Information:
30 m 30 m 1h
Calories 695 kcal
Fat 26.4 g
Carbohydrates 58.8g
Protein 55 g
Cholesterol 148 mg
Sodium 1332 mg
BRITISH MUSHROOM AND BEEF SKIRT STEAK
Ingredients
9 fluid oz. red wine

1 onion, diced
2 cloves garlic, diced
1 sprig fresh thyme
2 tbsps butter
1 1/2 lbs beef skirt steak, cut into cubes
1 C. beef stock
9 oz. mixed wild mushrooms
Directions
Boil the following until 1/4 of it has evaporated: thyme, red

wine, garlic, and onions. Then let it sit.
Stir fry your beef in butter until browned all over and then
add it to the wet mix of wine.
Now add your flour to the same pan as the beef and with a
low heat stir the mix until it gets slightly brown then slowly
add your beef stock and keep stirring.
Get the contents boiling then add in your pepper and salt. Let
this boil for 12 mins.
Now add your wine and beef to the flour mix and place a lid
on the pan and let the mix cook for 47 mins with a low heat.
Put the mushrooms over the beef and let the contents
continue to lightly boil while covered.
Enjoy.
Timing Information:
20 m 45 m 1h5m
Calories 433 kcal
Fat 20.4 g
Carbohydrates 9.2g
Protein 39.8 g
Cholesterol 85 mg
Sodium 453 mg
PROPER CARROT PUDDING
Ingredients
1/2 C. shortening
1 C. white sugar
1 tsp baking soda
3/4 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1 C. grated carrots
1 C. raisins
1 C. diced walnuts
3/4 C. white sugar
1 1/2 tsps cornstarch
1 pinch salt
1 1/4 C. hot water
3 1/2 tsps butter
3 1/2 tsps lemon juice
1 1/2 tsps vanilla extract
Directions
Get a bowl, mix: 1 C. of sugar and shortening. Then add:

cloves, flour, nutmeg, baking soda, cinnamon, and salt. Mix
everything nicely. Now add: walnuts, raisins and carrots.
Put everything in an oiled pudding mold. Wrap foil around
the mold.
Get a Dutch oven and pour in about 3 inches of water then
put the mold inside the pot as well. Place a lid on the pot and
get the water boiling. Lower the heat to a light simmer and
let it cook for 4.5 hours.
To make a lemon topping add the following to a large pan:
salt, 3/4 C. of sugar, and cornstarch.
Add in vanilla, hot water, lemon juice, and butter. Warm
everything with a low to medium level of heating until it
becomes a glaze.
Now put your pudding in a storage container or a bowl and
before eating it garnish the pudding with some lemon
topping.
Enjoy.
Timing Information:
20 m 4h 4 h 20 m
Calories 372 kcal
Fat 16.6 g
Carbohydrates 55.3g
Protein 3.7 g
Cholesterol 3 mg
Sodium 269 mg
ENGLISH STYLE CHEDDAR BEEF HASH
Ingredients
4 large baking potatoes, peeled and cubed

1 (16 oz.) can baked beans
1 (12 oz.) can corned beef, sliced equal pieces
1 dash Worcestershire sauce
1/2 C. shredded sharp Cheddar cheese
Directions

Boil your potatoes in water for 13 mins. The remove all the
water and add the following to them: salt, butter, and milk.
Now mash the potatoes and then add some salt.
Get a baking dish and line the bottom with your beans then a
layer of corned beef, then some Worcestershire sauce and
finally your potatoes.
Cook everything in the oven for 25 mins then add your
cheese and cook for another 20 mins.
Enjoy.
Timing Information:
30 m 45 m 1 h 15 m
Calories 447 kcal
Fat 12.7 g
Carbohydrates 59.1g
Protein 26.6 g
Cholesterol 60 mg
Sodium 910 mg
CLASSICAL TRIFLE III
(CREAMY RASPBERRY AND STRAWBERRY)
Ingredients
1/2 C. margarine
1/2 C. white sugar
2 eggs
1/2 tsp baking powder
1/2 tsp salt
1 pint heavy cream
1/4 C. white sugar
1 tsp vanilla extract
1 (4.6 oz.) package non-instant vanilla pudding mix
1 (8 oz.) jar seedless raspberry jam
1/2 C. sherry
4 fresh peaches - peeled, pitted, and sliced
1 pint fresh strawberries, rinsed and sliced
1 pint blueberries
Directions
Coat a cake pan with oil and then set your oven to 350
Get a bowl, mix: half a C. of sugar, margarine, and eggs (one
by one). Then add: salt, baking powder, and flour. Put
everything in your cake pan after combining it all nicely.
Cook the mix in the oven for 25 mins. After the cake has
cooled divide it into bite sized chunks 1 inch in width.
Get a 2nd bowl, mix the following until stiff: vanilla, cream,
and one fourth C. of sugar.
Now make your pudding according to its instructions and put
Layer the bottom of a glass bowl or trifle dish with cake
pieces that have a topping of jam.
Then half of the following: blueberries, strawberries,
peaches, and pudding.
Finally put one third of the whipped cream. Continue the
layering process until all ingredients have been used.
Let the contents get cold in the fridge before serving.
Enjoy.
Timing Information:
30 m 30 m 1 h 30 m
Calories 432 kcal
Fat 23.5 g
Carbohydrates 51.7g
Protein 4.6 g
Cholesterol 86 mg
Sodium 305 mg
LANCASHIRE
Ingredients
6 slices bacon
6 medium potatoes, thinly sliced
1 large onion, sliced into rings
1 pinch salt and pepper to taste
1 lb cubed cooked lamb meat
2 C. beef gravy
Directions
Fry your bacon then remove all oils and break the bacon into
pieces.
Add about 1 inch of water to a large pot and boil your
potatoes in it for about 6 mins. Remove all liquids and let the
potatoes reach room temperature.
Now set your oven to 350 degrees before doing anything
else.
Take half of a C. of gravy and layer it at the bottom of a
baking dish. Then put about half of your meat, half of the
bacon, half of your potatoes and then finally half of the
onions.
Continuing layering for the rest of the ingredients and then
add a topping of gravy.
Cook everything in the oven for about 1 hr. For the first hour
cover the dish with some foil, then remove the covering and
let the contents cook for another 17 mins.
Timing Information:
20 m 2h 2 h 20 m
Calories 550 kcal
Fat 29 g
Carbohydrates 43.7g
Protein 28 g
Cholesterol 98 mg
Sodium 723 mg
ENGLISH EGGPLANT ROAST
Ingredients
1/2 C. olive oil, for frying

2 large eggplants, halved lengthwise
1 pinch salt and ground black pepper to taste
1/4 C. fresh basil leaves
3 cloves garlic, minced
2 tbsps pine nuts
2 tbsps freshly grated Parmesan cheese
3 tbsps extra-virgin olive oil, for pesto
Directions
Turn on your oven's broiler to low if possible. Then add half

a C. of olive oil to a frying pan and get it hot.
Make an "X" style incision in the flesh of your eggplants.
Then coat them with pepper and salt.
Fry your eggplants with the flesh facing downwards for 10
mins, then turn over the eggplants and cook for 4 more mins.
Remove excess oils with a paper towel.
Now put the following in your blender: half of your olive oil,
basil, parmesan, pine nuts, and garlic.
Blend the mix until it becomes a sauce.
Place the skin side of your eggplants downward and coat
them with the sauce from the blender. Broil for 10 mins.
Enjoy.
Timing Information:
15 m 20 m 35 m
Calories 663 kcal
Fat 54.4 g
Carbohydrates 41.9g
Protein 11.3 g
Cholesterol 4 mg
Sodium 92 mg
KEDGEREE
(INDIAN BREAKFAST)
Ingredients
2 C. uncooked basmati rice

2 eggs
4 oz. smoked haddock, or other white fish
1 bay leaf
1 C. milk, or as needed
1 tbsp butter
1 tsp curry powder
4 green onions, diced
1/4 C. frozen green peas
1/2 C. low-fat plain yogurt
Directions
Cook your rice using its associated instructions.

Get a big pot and add enough water to cover your eggs.
Get the water and eggs boiling, then place a lid on the pot,
and shut the heat.
Let the eggs sit for 14 mins. Then remove the shells and dice
them.
Add your haddock to a frying pan and also a bay leaf, cover
the fish with milk. Bring the milk to a gentle boil.
Simmer until the fish is fully cooked. Remove all leaves and
the milk as well.
Now stir fry your onions and peas in curry powder for 3
mins. Then combine in: fish, rice, and eggs.
Warm the contents and then season with some pepper and
salt.
Enjoy.
Timing Information:
20 m 20 m 40 m
Calories 977 kcal
Fat 17.2 g
Carbohydrates 162.9g
Protein 43.7 g
Cholesterol 258 mg
Sodium 663 mg
THE QUEEN’S COCONUT CAKE
Ingredients
1 C. boiling water
1 C. dates, pitted and diced
1 C. white sugar
1 egg
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 C. diced walnuts
1 C. flaked coconut
2/3 C. packed brown sugar
6 tbsps butter
1/4 C. cream
Directions
Place your dates in a bowl.

Now bring your water to a boil. Once boiling cover the dates
with it. Set everything to the side.
Get a 2nd bowl and combine: nuts, flour, salt, soda, and
baking powder.
Get a 3rd bowl, mix: sugar, one fourth a C. of butter,
whisked eggs, and vanilla.
Combine both bowls. Then combine in your dates.
Put this batter in an oiled casserole dish and cook it in the
oven for 40 mins.
For 5 mins boil the following: 6 tbsps of butter, coconut, and
brown sugar.
Once the cake is done top with the coconut mix.
Enjoy.
Timing Information:
30 m 40 m 1 h 30 m
Calories 371 kcal
Fat 16.9 g
Carbohydrates 54g
Protein 3.6 g
Cholesterol 48 mg
Sodium 340 mg
EASY DEVILS ON HORSEBACK
Ingredients
20 wooden toothpicks
1/4 C. reduced-sodium soy sauce
1/2 tsp ground ginger
3/4 C. dark brown sugar
20 dates, pitted and left whole
20 whole smoked almonds
10 bacon slices, cut in half crosswise
Directions
Submerge your toothpicks in water in a bowl, oil a casserole

dish, and then set your oven to 400 degrees before doing
anything else.
Get a 2nd bowl and mix: ginger and soy sauce.
Get a 3rd small bowl and put in brown sugar.
Put a smoked almond in the center of a pitted date and wrap
the date with a piece of bacon and stake a toothpick through
it.
Coat the bacon wrap with the soy sauce mixture first and
then the brown sugar.
Lay everything in the casserole dish and continue for all the
ingredients.
Cook the bacon wraps in the oven for 27 mins. Then let the
contents sit for 10 mins before eating.
Enjoy.
Timing Information:
30 m 15 m 1h
Calories 118 kcal

Fat 7g
Carbohydrates 12.2g
Protein 2.3 g
Cholesterol 10 mg
Sodium 226 mg
WELSH TOAST TOPPING
Ingredients
4 tbsps butter
1/2 C. all-purpose flour
1/2 tsp salt
1/8 tsp dry mustard
1/8 tsp cayenne pepper
2 C. milk
1 tsp Worcestershire sauce
2 C. shredded sharp Cheddar cheese
Directions
In a big pot combine the following in melted butter: pepper,

milk, flour, mustard, Worcestershire, and salt.
Stir and heat the contents for 10 mins with a low level of
heat. Now add your cheese and let it melt nicely.
Enjoy this topping on some toasted rye bread.
Timing Information:
5m 15 m 20 m
Calories 333 kcal
Fat 24.6 g
Carbohydrates 12.6g
Protein 15.3 g
Cholesterol 75 mg
Sodium 577 mg
CHAPTER 2: EASY GREEK COOKBOOK
GREEK STYLE BAKLAVA I
Ingredients
8 oz. finely chopped pistachio nuts

8 oz. finely chopped hazelnuts
2 tsps ground cinnamon
1/2 C. white sugar
2 C. unsalted butter, melted
1 1/2 (16 oz.) packages frozen phyllo pastry, thawed
1/4 C. whole cloves (optional)
3 C. white sugar
2 1/2 C. water
2 tbsps honey
Directions
Get a jellyroll pan and coat it with butter then set your oven
to 350 degrees before doing anything else.
Get a bowl, combine: half a C. of sugar, pistachios, half a tsp
of cloves, 2 tsps cinnamon, and hazelnuts.
Now place a piece of pastry into the pan and coat it with
some butter, add another layer, and more butter. Keep
layering until have you have put 8 pieces on top of each
other.
Now add a layer of hazelnut mix. Put three more pieces of
phyllo with butter in between. Then add more nuts. Keep
going until you have no more hazelnut mix. Now finally add
8 more pieces of pastry and coat everything with more butter.
Cut the layers into strips and then further cut everything into
triangles. Now add a clove to each one and then top the entire
mix with butter.
Cook the layers for 75 mins in the oven.
At the same time get the following boiling: a quarter of a tsp
of ground cloves, sugar (3 C.), 1 tsp cinnamon, honey, and
water.
Once everything is boiling set the heat to low and let the
contents gently simmer for 20 mins.
Shut the heat and let the mix cool.
Top your baklava with the sauce. Now take out the cloves
and discard them.
Let everything cool before plating.
Enjoy.
Timing Information:
Preparation 1 h
Cooking 1 h 25 m
Total Time 3 h 25 m
Calories 182 kcal
Fat 10.9 g
Carbohydrates 20.1g
Protein 2.3 g
Cholesterol 16 mg
Sodium 72 mg
GREEK MOUSSAKA I
Ingredients
3 eggplants, peeled and cut into 1/2 inch thick slices

salt
1/4 C. olive oil
1 tbsp butter
1 lb. lean ground beef
salt to taste
2 onions, chopped
1/4 tsp ground nutmeg
1/2 tsp fines herbs
2 tbsps dried parsley
1 (8 oz.) can tomato sauce
1/2 C. red wine
1 egg, beaten
4 C. milk
1/2 C. butter
salt to taste
ground white pepper, to taste
1 1/2 C. freshly grated Parmesan cheese
Directions
On a working surface, layered with paper towels, lay out all

your pieces of eggplant.
Top the eggplants with salt and let them sit for 40 mins.
Now sear the veggies in olive oil then place them on some
new paper towels.
Top your beef with pepper and salt and then fry it in butter
with the garlic and onions.
Once the beef is fully done add in: parsley, wine, cinnamon,
tomato sauce, herbs, and nutmeg.
Let this all cook for 23 mins.
Let the mix cool off then add in the whisked eggs.
Get a casserole dish and coat it with nonstick spray then set
your oven to 350 degrees before doing anything else.
Now get another pot and begin to heat your milk.
In a separate pan mix flour and butter together until smooth
and set the heat to low.
Add in your milk slowly while stirring.
Continue heating and stirring until everything is thick.
Now add in the white pepper and some salt.
Place most of your eggplant in the dish and top the eggplants
with: the veggies, the meat, half of your parmesan, more
eggplant, and the rest of the cheese.
Cover everything with the milk sauce and then some nutmeg.
Cook the layers for 60 mins in the oven.
Then let the dish sit for 10 mins before serving.
Enjoy.
Timing Information:
Preparation 45 m
Cooking 1h
Total Time 1 h 45 m
Calories 567 kcal
Fat 39.4 g
Carbohydrates 29.1g
Protein 23.6 g
Cholesterol 123 mg
Sodium 1017 mg
SOUP OF CARROTS AND LENTILS
Ingredients
8 oz. brown lentils

1/4 C. olive oil
1 tbsp minced garlic
1 onion, minced
1 large carrot, chopped
1 quart water
1 pinch dried oregano
1 pinch crushed dried rosemary
2 bay leaves
1 tbsp tomato paste
salt and ground black pepper to taste
1 tsp olive oil, or to taste
1 tsp red wine vinegar, or to taste (optional)
Directions
Submerge your lentils, in water, in a big pot, and get it all

boiling.
Once it is boiling let the contents cook for 12 mins then
remove all the liquids.
Stir fry the carrots, onions, and garlic in olive oil for 7 mins
then add in: bay leaves, lentils, rosemary, water (1 qt.), and
oregano.
Get everything boiling again, place a lid on the pot, and let
the contents gently cook over a low level of heat for 12 mins.
Now add in some pepper, salt, and your tomato paste.
Place the lid back on the pot and cook everything for 35
more mins.
Finally add in some olive oil and red wine vinegar before
serving.
Enjoy.
Timing Information:
Preparation 20 m
Cooking 1h
Total Time 1 h 20 m
Calories 357 kcal
Fat 15.5 g
Carbohydrates 40.3g
Protein 15.5 g
Cholesterol 0 mg
Sodium 57 mg
FETA, CHICKEN, AND ROSEMARY
(GREEK STYLE KEBABS)
Ingredients
1 (8 oz.) container fat-free plain yogurt

1/3 C. crumbled feta cheese with basil and sun-dried
tomatoes
1/2 tsp lemon zest
2 tbsps fresh lemon juice
2 tsps dried oregano
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp crushed dried rosemary
1 lb. skinless, boneless chicken breast halves - cut into 1 inch
pieces
1 large red onion, cut into wedges
1 large green bell pepper, cut into 1 1/2 inch pieces
Directions
Get a bowl, combine: rosemary, yogurt, pepper, feta, salt,

lemon zest, oregano, and lemon juice.
Stir the contents until smooth then add in your chicken and
stir everything again.
Now place a covering of plastic around the bowl and putting
everything in the fridge for 4 hrs.
Get your grill hot and oil its grate.
Stake your bell peppers, chicken, and onions onto skewers to
form kebobs.
Cook the kebobs on the grill until the chicken is fully done.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 15 m
Total Time 3 h 45 m
Calories 243 kcal
Fat 7.5 g
Carbohydrates 12.3g
Protein 31 g
Cholesterol 85 mg
Sodium 632 mg
MAGGIE’S EASY WHITE SAUCE
(TZATZIKI)
Ingredients
1 large English cucumber, peeled and grated

1/2 tsp salt
2 C. Greek yogurt
1 pinch cayenne pepper, or to taste
1/2 lemon, juiced
2 tbsps chopped fresh dill
1 tbsp chopped fresh mint
1 sprig fresh dill for garnish
1 pinch cayenne pepper for garnish
Directions
Get a bowl, combine: cucumbers with half a tsp of salt.

Let this sit for 15 mins.
Now squeeze the cucumbers in some paper towel to get rid
all of the liquids.
Get a 2nd bowl for your yogurt and add in the squeezed
cucumbers as well as: lemon, mint, black pepper, cayenne,
salt, dill, and garlic.
Place a covering of plastic around the bowl and put it all in
the fridge for 5 hrs.
Top the mix with some cayenne and more dill before serving.
Enjoy with toasted pita.
Timing Information:
Preparation
Cooking 15 m
Total Time 3 h 25 m
Calories 49 kcal
Fat 3.4 g
Carbohydrates 2.5g
Protein < 2.2 g
Cholesterol 8 mg
Sodium 120 mg
DOLMAS
(STUFFED GRAPE LEAVES)
Ingredients
2 C. uncooked long-grain white rice

1 large onion, chopped
1/2 C. chopped fresh dill
1/2 C. chopped fresh mint leaves
2 quarts chicken broth
3/4 C. fresh lemon juice, divided
60 grape leaves, drained and rinsed
hot water as needed
1 C. olive oil
Directions
Stir fry the following for 7 mins: onions, rice, and dill.
Now add in half of the broth and cook the mix for 17 mins
with low level heat and a gentle boil.
Add in half of the lemon juice and shut the heat.
Layer 1 tsp of rice mix into the center of one grape leaf.
Now roll this leaf into the shape of a burrito.
Continue for all of your rice mix and then place all of the
rolls into a big pot.
Top everything in the pot with olive oil, broth, and lemon
juice.
Now place a lid on the pot and cook the mix for 65 mins with
a low level of heat.
You want to avoid boiling this mix.
Shut the heat and let the rolls sit for 40 mins before layering
them in a casserole dish to serve.
Enjoy.
Timing Information:
Preparation 40 m
Cooking 1h
Total Time 1 h 40 m
Calories 303 kcal
Fat 18.7 g
Carbohydrates 30.9g
Protein 3.6 g
Cholesterol 0 mg
Sodium 573 mg
GREEK STYLE SHRIMP
Ingredients
1 lb. medium shrimp, with shells

1 onion, chopped
2 tbsps chopped fresh parsley
1 C. white wine
1 (14.5 oz.) can diced tomatoes, drained
1/4 tsp garlic powder (optional)
1/4 C. olive oil
1 (8 oz.) package feta cheese, cubed
salt and pepper to taste (optional)
Directions
Submerge your shrimp in water and boil them for 7 mins,

then drain all the liquids and place the shrimp in a bowl.
Stir fry your onions in 2 tbsps of olive oil until tender and
then add: the rest of the olive oil, parsley, garlic powder,
wine, and tomatoes.
Cook this mix with a low heat and a gentle boil for 35 mins.
At the same time remove the skins of the shrimp but leave
the head and tails intact.
After 35 mins of cooking the tomatoes, add in the shrimp,
and cook for 7 more mins.
Combine in the feta and shut the heat. Let the contents sit for
10 mins.
Enjoy.
Timing Information:
Preparation 5 m
Cooking 35 m
Total Time 40 m
Calories 441 kcal
Fat 26.6 g
Carbohydrates 10.1g
Protein 27.8 g
Cholesterol 223 mg
Sodium 1093 mg
SHEFTALIA
(TANGY GREEK ONIONS AND SAUSAGE)
Ingredients
1 lb. ground pork

1 large onion, finely chopped
1/2 C. finely chopped fresh parsley
1 tbsp vinegar
1/2 lb. caul fat
10 skewers
Directions
Get a bowl, combine: pepper, pork, salt, onions, and parsley.

Get a 2nd bowl and add in vinegar and warm water.
Add the caul to the water and leave it submerged for 3 mins.
Now cut the caul into 4'' rectangles.
Add an equal amount of pork meat to each caul and then roll
each one up.
Continue until you have 10 sausages.
Stake a skewer through each sausage and grill them for 22
mins.
Flip each piece at least 4 times throughout the cooking time.
Let the sausage cool before serving.
Enjoy.
Timing Information:
Preparation 1 h
Cooking 1h
Total Time 2 h
Calories 1070 kcal
Fat 103.4 g
Carbohydrates 15.7g
Protein 27.7 g
Cholesterol 160 mg
Sodium 226 mg
CLASSICAL HUMMUS I
Ingredients
2 C. canned garbanzo beans, drained

1/3 C. tahini
1/4 C. lemon juice
1 tsp salt
2 cloves garlic, halved
1 tbsp olive oil
1 pinch paprika
1 tsp minced fresh parsley
Directions
Blend the following in a food processer until paste-like:

garlic, garbanzos, salt, tahini, and lemon juice.
Add this to a bowl with olive oil, paprika, and parsley.
Enjoy.
Timing Information:
Preparation
Cooking 10 m
Total Time 10 m
Calories 77 kcal
Fat 4.3 g
Carbohydrates 8.1g
Protein 2.6 g
Cholesterol 0 mg
Sodium 236 mg
GREEK STYLE SALAD DRESSING
Ingredients
1 1/2 quarts olive oil

1/3 C. garlic powder
1/3 C. dried oregano
1/3 C. dried basil
1/4 C. pepper
1/4 C. salt
1/4 C. onion powder
1/4 C. Dijon-style mustard
2 quarts red wine vinegar
Directions
Get bowl, combine: Dijon, olive oil, onion powder, garlic

powder, salt, oregano, pepper, and basil.
Now add in the vinegar and mix everything nicely.
Place a covering over the bowl and serve the contents once
all the ingredients have reached room temp.
Enjoy the dish over romaine lettuce and diced sun dried
tomatoes.
Timing Information:
Preparation
Cooking 10 m
Total Time 10 m
Calories 104 kcal
Fat 10.8 g
Carbohydrates 2.1g
Protein < 0.2 g
Cholesterol < 0 mg
Sodium 246 mg
PASTA FROM ATHENS
Ingredients
1 (16 oz.) package linguine pasta

1/2 C. chopped red onion
1 tbsp olive oil
2 cloves garlic, crushed
1 lb. skinless, boneless chicken breast meat - cut into bite-
size pieces
1 (14 oz.) can marinated artichoke hearts, drained and
chopped
1 large tomato, chopped
1/2 C. crumbled feta cheese
2 tbsps lemon juice
2 lemons, wedged, for garnish
Directions
Cook your pasta in water and salt for 9 mins then remove all
the liquids.
Stir fry your garlic and onions in olive oil for 4 mins then add
in the chicken and cook the mix until the chicken is fully
done.
Now set the heat to low and add the following: pasta,
artichokes, oregano, tomato, lemon juice, feta, and parsley.
Simmer this mix for 5 mins then shut the heat and add in
pepper, salt, and lemon wedges.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 15 m
Total Time 30 m
Calories 488 kcal
Fat 11.4 g
Carbohydrates 70g
Protein 32.6 g
Cholesterol 55 mg
Sodium 444 mg
SOUVLAKI II
Ingredients
1 lemon, juiced
1/4 C. olive oil
1/4 C. soy sauce
1 tsp dried oregano
4 lbs pork tenderloin, cut into 1 inch cubes
2 medium yellow onions, cut into 1 inch pieces
2 green bell peppers, cut into 1 inch pieces
skewers
Directions
Get a bowl, combine: green peppers, lemon juice, onions,

olive oil, pork, soy sauce, garlic, and oregano.
Place a covering on this mix and put it all in the fridge for 4
hrs.
Now stake your pieces of onions, pork, and peppers onto
skewers and grill them for 14 mins.
Make sure you flip the kebabs multiple times while grilling.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 15 m
Total Time 2 h 45 m
Calories 189 kcal
Fat 8.1 g
Carbohydrates 4.3g
Protein 24.2 g
Cholesterol 65 mg
Sodium 354 mg
CLASSICAL HUMMUS II
(RED)
Ingredients
1 (15 oz.) can garbanzo beans, drained

1 (4 oz.) jar roasted red peppers
3 tbsps lemon juice
1 1/2 tbsps tahini
1/2 tsp ground cumin
1/4 tsp salt
1 tbsp chopped fresh parsley
Directions
Blend the following until smooth: salt, chickpeas, cayenne,

red peppers, cumin, lemon juice, garlic, and tahini.
Add everything to a bowl and place a covering of plastic over
it.
Now place it all in the fridge for 60 mins.
Before serving the mix top the hummus with parsley.
Enjoy.
Timing Information:
Preparation
Cooking 15 m
Total Time 1 h 15 m
Calories 64 kcal
Fat 2.2 g
Carbohydrates 9.6g
Protein 2.5 g
Cholesterol 0 mg
Sodium 370 mg
GREEK STYLE MACARONI SALAD
Ingredients
1/2 C. olive oil

1/2 C. red wine vinegar
1 1/2 tsps garlic powder
1 1/2 tsps dried basil
1 1/2 tsps dried oregano
3/4 tsp white sugar
2 1/2 C. cooked elbow macaroni
3 C. fresh sliced mushrooms
15 cherry tomatoes, halved
1 C. sliced red bell peppers
1/2 C. chopped green onions
1 (4 oz.) can whole black olives
3/4 C. sliced pepperoni sausage, cut into strips
Directions
Get a bowl, combine: sugar, pepperoni, olive oil, olives,

pasta, black pepper, onions, feta, mushrooms, red peppers,
tomatoes, vinegar, oregano, garlic powder, and basil.
Place a covering of plastic around the bowl and place
Enjoy.
Timing Information:
Preparation 15 m
Cooking 10 m
Total Time 2 h 25 m
Calories 746 kcal
Fat 56.1 g
Carbohydrates 40.4g
Protein 22.1 g
Cholesterol 70 mg
Sodium 1279 mg
PITA, PESTO, AND PARMESAN
(GREEK STYLE BAKE)
Ingredients
1 (6 oz.) tub sun-dried tomato pesto

6 (6 inch) whole wheat pita breads
2 roma (plum) tomatoes, chopped
1 bunch spinach, rinsed and chopped
4 fresh mushrooms, sliced
2 tbsps grated Parmesan cheese
3 tbsps olive oil
Directions

Coat each piece of pita with some pesto and then layer each
with: pepper, tomatoes, olive oil, spinach, parmesan,
mushrooms, and feta.
Cook the bread, for 15 mins, in the oven, and then cut them
into triangles before serving.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 12 m
Total Time 22 m
Calories 350 kcal
Fat 17.1 g
Carbohydrates 41.6g
Protein 11.6 g
Cholesterol 13 mg
Sodium 587 mg
MEDITERRANEAN PASTA
Ingredients
1 (16 oz.) package penne pasta

1 1/2 tbsps butter
1/2 C. chopped red onion
1 lb. skinless, boneless chicken breast halves - cut into bite-
size pieces
1 (14 oz.) can artichoke hearts in water
1 tomato, chopped
2 tbsps lemon juice
1 tsp dried oregano
salt to taste
Directions
Boil your pasta in water and salt for 9 mins then remove all
the liquids.
At the same time, stir fry your garlic and onions in butter for
4 mins, then combine in the chicken, and cook everything for
9 more mins.
Set the heat to a low level and add in your artichokes after
chopping them and discarding their liquids.
Cook this mix for 3 more mins before adding in: pasta,
tomatoes, oregano, feta, lemon juice, and the fresh parsley.
Cook everything for 4 mins to get it all hot. Then add in your
pepper and salt after shutting the heat.
Enjoy.
Timing Information:
Preparation 20 m
Cooking 30 m
Total Time 50 m
Calories 685 kcal
Fat 13.2 g
Carbohydrates 96.2g
Protein 47 g
Cholesterol 94 mg
Sodium 826 mg
CLASSICAL HUMMUS III
(BLACK BEAN)
Ingredients
1 clove garlic
1 (15 oz.) can black beans; drain and reserve liquid
2 tbsps lemon juice
1 1/2 tbsps tahini
3/4 tsp ground cumin
1/2 tsp salt
1/4 tsp paprika
10 Greek olives
Directions
Blend your garlic in a blender with a few pulses to mince it

then add in: half of your cayenne, black beans, salt, 2 tbsps of
black bean juice, half tsp cumin, tahini, and lemon juice.
Blend this mix until it has the consistency of hummus.
Add everything to a bowl and top it all with olives and
paprika.
Enjoy.
Timing Information:
Preparation
Cooking 5m
Total Time 5 m
Calories 81 kcal
Fat 3.1 g
Carbohydrates 10.3g
Protein 3.9 g
Cholesterol 0 mg
Sodium 427 mg
GREEK SPINACH PUFF PASTRY BAKE
Ingredients
3 tbsps olive oil

1 bunch green onions, chopped
2 lbs spinach, rinsed and chopped
1/2 C. chopped fresh parsley
2 eggs, lightly beaten
1/2 C. ricotta cheese
1 C. crumbled feta cheese
8 sheets phyllo dough
1/4 C. olive oil
Directions
Coat a baking pan with nonstick spray and then set your oven
Stir fry your garlic, onions, and green onions in olive oil for
4 mins. Then add in, the parsley and the spinach, and cook it
all for 3 more mins.
Remove all the contents.
Get a bowl, combine: feta, onion mix, ricotta, and eggs.
Coat a piece of phyllo with olive oil then layer it in the pan.
Add another piece and also more olive oil.
Do this two more times.
Add your ricotta mix and fold the phyllo around the filling
and seal it.
Then cut the contents into your preferred shape.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 1h
Total Time 1 h 30 m
Calories 528 kcal
Fat 36.7 g
Carbohydrates 32.8g
Protein 21 g
Cholesterol 108 mg
Sodium 925 mg
SOUVLAKI III
Ingredients
Marinade:
3/4 C. balsamic vinaigrette salad dressing

3 tbsps lemon juice
1 tbsp dried oregano
4 skinless, boneless chicken breast halves
White Sauce:
1/2 C. seeded, shredded cucumber

1 tsp kosher salt
1 C. plain yogurt
1/4 C. sour cream
1 tbsp lemon juice
1/2 tbsp rice vinegar
1 tsp olive oil
1 tbsp chopped fresh dill
1/2 tsp Greek seasoning
kosher salt to taste
freshly ground black pepper to taste
4 large pita bread rounds
1 heart of romaine lettuce, cut into 1/4 inch slices
1 red onion, thinly sliced
1 tomato, halved and sliced
1/2 C. kalamata olives
1/2 C. pepperoncini
Directions
Get a bowl, combine: chicken, black pepper (1/2 tsp),
balsamic, oregano, and the juice of half of a lemon.
Place a covering on the bowl and place the contents in the
fridge for 2 hrs.
Get a 2nd bowl and add in your cucumbers after shredding
them and also some kosher salt.
Let this stand for 10 mins.
Get a 3rd bowl, combine: olive oil, garlic, yogurt, dill, rice
vinegar, Greek seasoning, sour cream, and 1 tbsp of lemon
juice.
Place this mix in the fridge.
Now grill your chicken pieces for 9 mins then flip them and
cook the chicken pieces for 9 more mins.
Let the chicken cool and then julienne it.
Grill your pieces of pita for 3 mins and flip them throughout
the entire grilling time.
Fill each piece of pita with: pepperoncini, chicken, olive,
lettuce, tomato, and onions.
Add a topping of white sauce from the fridge and some feta
on the side.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 20 m
Total Time 1 h 50 m
Calories 764 kcal
Fat 40.5 g
Carbohydrates 55.9g
Protein 44.4 g
Cholesterol 133 mg
Sodium 3170 mg
PENNE CANNELLINI AND TOMATOES SALAD
Ingredients
2 (14.5 oz.) cans Italian-style diced tomatoes

1 (19 oz.) can cannellini beans, drained and rinsed
10 oz. fresh spinach, washed and chopped
8 oz. penne pasta
Directions
Boil your pasta in water and salt for 9 mins then remove the
liquids.
At the same time get the following boiling: beans and
tomatoes.
Cook the mix for 13 mins with a low level of heat.
Now combine in the spinach and cook everything for 4 more
mins.
Top the pasta with the sauce and cheese.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 15 m
Total Time 25 m
Calories 460 kcal
Fat 5.9 g
Carbohydrates 79g
Protein 23.4 g
Cholesterol 17 mg
Sodium 593 mg
EASY GREEK STYLE CHICKEN BREASTS
Ingredients
2 tbsps all-purpose flour, divided

1/2 tsp salt
1/4 tsp black pepper
1/4 lb. feta cheese, crumbled
1 tbsp fresh lemon juice
1 tsp dried oregano
6 boneless, skinless chicken breast halves, flatten to 1/2
thickness
2 tbsps olive oil
1 1/2 C. water
1 cube chicken bouillon, crumbled
2 C. loosely packed torn fresh spinach leaves
1 ripe tomato, chopped
Directions
Get a bowl, mix: oregano, cheese, and lemon juice.

Get a 2nd bowl, combine: bouillon, 1 C. of water, and flour.
Dredge you chicken in a mix of pepper, salt, and flour.
Then fold each piece and stake a toothpick through each one.
Sear the chicken in oil for 3 mins per side. Then top the
chicken with the contents of the 2nd bowl.
Cook everything for 1 more min before adding tomatoes and
spinach.
Get everything boiling and then place a lid on the pot.
Set the heat to low and let it all cook for 12 mins.
Enjoy.
Timing Information:
Preparation 20 m
Cooking 20 m
Total Time 40 m
Calories 239 kcal
Fat 10.2 g
Carbohydrates 4.8g
Protein 31 g
Cholesterol 85 mg
Sodium 686 mg
BAKED GREEK POTATOES
Ingredients
1/3 C. olive oil

1 1/2 C. water
2 cloves garlic, finely chopped
1/4 C. fresh lemon juice
1 tsp dried thyme
1 tsp dried rosemary
2 cubes chicken bouillon
6 potatoes, peeled and quartered
Directions

Get a bowl, combine: pepper, olive oil, bouillon, water,
rosemary, water, thyme, garlic, and lemon juice.
Layer the potatoes in a casserole dish and top everything
with the lemon mix.
Place some foil around the dish and cook the contents in the
oven for 90 mins.
Flip the potatoes every 30 mins while cooking.
Enjoy.
Timing Information:
Preparation 20 m
Cooking 2h
Total Time 2 h 20 m
Calories 418 kcal
Fat 18.5 g
Carbohydrates 58.6g
Protein 7g
Cholesterol < 1 mg
Sodium < 596 mg
ARTISAN ORZO FROM GREECE
Ingredients
1 1/2 C. uncooked orzo pasta

2 (6 oz.) cans marinated artichoke hearts, drained, liquid
reserved
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 (2 oz.) can black olives, drained
1 tbsp lemon juice
1/2 tsp dried oregano
1/2 tsp lemon pepper
Directions
the liquids.
Get a bowl, mix: lemon pepper, artichokes, oregano, lemon
juice, tomatoes, pasta, parsley, cucumbers, olives, feta, and
onions.
Stir the contents, place a covering on the bowl, and put
Top the salad with the artichoke liquid and serve.
Enjoy.
Timing Information:
Preparation 1 h 10 m
Cooking 10 m
Total Time 1 h 20 m
Calories 348 kcal
Fat 10.2 g
Carbohydrates 53.2g
Protein 13.9 g
Cholesterol 22 mg
Sodium 615 mg
GREEK BURGERS
Ingredients
1 lb. ground turkey

1/2 C. kalamata olives, pitted and sliced
Directions
Get a bowl, combine: pepper, turkey, oregano, feta, and

olives. Shape this into burgers and then grill each one for 6
mins.
Flip the patty and cook it for 7 more mins.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 20 m
Total Time 40 m
Calories 318 kcal
Fat 21.9 g
Carbohydrates 3.6g
Protein 25.5 g
Cholesterol 123 mg
Sodium 800 mg
CHICKEN SOUP
Ingredients
8 C. chicken broth
1/2 C. shredded carrots
1/2 C. chopped onion
1/2 C. chopped celery
6 tbsps chicken soup base
1/4 tsp ground white pepper
1/4 C. margarine
1 C. cooked white rice
1 C. diced, cooked chicken meat
16 slices lemon
8 egg yolks
Directions
Get the following boiling: white pepper, chicken broth, soup

base, celery, lemon juice, onions, and carrots.
Set the heat to low and let the contents cook for 23 mins.
Begin heating the flour and butter while stirring and then add
in the soup while continuing to stir and cook the mix for 12
more mins.
Now start whisking your eggs and then add in some soup
while continuing to whisk.
Add the entire mix to your soup and also add the chicken and
the rice.
When serving the soup top it with some pieces of lemon.
Enjoy.
Timing Information:
Preparation 25 m
Cooking 40 m
Total Time 1 h 5 m
Calories 124 kcal
Fat 6.6 g
Carbohydrates 9.1g
Protein 7.8 g
Cholesterol 110 mg
Sodium 1237 mg
BEAN SALAD I
(CUCUMBERS, GARBANZOS, AND OLIVES)
Ingredients
2 (15 oz.) cans garbanzo beans, drained

2 cucumbers, halved lengthwise and sliced
12 cherry tomatoes, halved
1/2 red onion, chopped
1 (15 oz.) can black olives, drained and chopped
1 oz. crumbled feta cheese
1/2 C. Italian-style salad dressing
1/2 lemon, juiced
1/2 tsp garlic salt
Directions
Get a bowl, toss: pepper, beans, garlic salt, cucumbers,

lemon juice, tomatoes, dressing, onions, cheese, garlic, and
olives.
Place a covering on the bowl and put everything in the fridge
for 3 hrs.
Enjoy.
Timing Information:
Preparation
Cooking 10 m
Total Time 2 h 10 m
Calories 214 kcal
Fat 11.5 g
Carbohydrates 25.5g
Protein 5.2 g
Cholesterol 3 mg
Sodium 1067 mg
MOUSSAKA II
(VEGETARIAN APPROVED)
Ingredients
1 eggplant, thinly sliced

1 tbsp olive oil, or more as needed
1 large zucchini, thinly sliced
2 potatoes, thinly sliced
1 onion, sliced
1 clove garlic, chopped
1 tbsp white vinegar
1 (14.5 oz.) can whole peeled tomatoes, chopped
1/2 (14.5 oz.) can lentils, drained with liquid reserved
1 tsp dried oregano
1 1/2 tbsps butter
1 1/4 C. milk
1 pinch ground nutmeg
1 egg, beaten
1/4 C. grated Parmesan cheese
Directions
Get a bowl and add in your eggplants. Coat them with salt
and let them sit for 40 mins.
Now drain the resulting liquids and dry the eggplants with
some paper towel.
Sear your zucchini and eggplants in oil for 4 mins per side.
Then place the zucchini to the side on some paper towels.
Now begin to stir fry your potatoes in the same pot for 6
mins then flip them and cook it all for 6 more mins. Place
these to the side as well.
Add in some more oil if needed and then start to stir fry your
garlic and onions for 8 mins. Add the vinegar and get
everything boiling.
Once it is all boiling, set the heat to low, and cook the mix
until everything is thick.
Now add in: parsley, tomatoes, oregano, lentils, and half of
the lentil juice.
Place a lid on the pot and cook the contents for 17 mins with
the same level of low heat.
Get a casserole dish and add in 1/3 of the zucchini then the
same amount of eggplant, then half of the following on top:
feta, onions, and potatoes.
Top everything with the tomato mix and then continue the
layering.
Once all of the ingredients have been used. Cooked the dish
in the oven for 30 mins.
Get the following boiling: milk, butter, and flour.
Stir the contents as it begins to boil and once the mix is sauce
like add in the nutmeg and pepper.
Let the contents cool a bit then add in whisked eggs.
Top the casserole with the egg mix and some parmesan and
cook everything for 30 more mins.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 1 h 30 m
Total Time 2 h
Calories 240 kcal
Fat 11.8 g
Carbohydrates 25.5g
Protein 10.2 g
Cholesterol 58 mg
Sodium 426 mg
GREEK BURGERS II
Ingredients
1/2 lb. lean ground beef

1/2 lb. lean ground lamb
1/2 onion, grated
2 cloves garlic, pressed
1 slice bread, toasted and crumbled
1/2 tsp dried savory
1/2 tsp ground allspice
1/2 tsp ground coriander
1/2 tsp salt
1 dash ground cumin
Directions
Get a bowl, mix: bread crumbs, cumin, savory, pepper,

allspice, beef, onions, salt, coriander, and lamb.
Mix the meats and spice with your hands until firm and then
form the mix into 4 burgers.
Grill these burgers for 8 mins per side.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 15 m
Total Time 25 m
Calories 338 kcal
Fat 25.4 g
Carbohydrates 5.7g
Protein 20.3 g
Cholesterol 84 mg
Sodium 408 mg
GREEK RICE
Ingredients
1/3 C. olive oil

2 onions, chopped
2 lbs fresh spinach, rinsed and stemmed
2 C. water
1 tsp dried dill weed
1 tsp dried parsley
1/2 C. uncooked white rice
Directions
Stir fry your onions in olive oil until see-through then add in:
spinach, water, and tomato sauce.
Get everything boiling and then add: pepper, parsley, salt,
and dill.
Cook the mix for 2 mins while boiling then add the rice.
Set the heat to low and cook everything for 27 mins.
Enjoy.
Timing Information:
Preparation 5 m
Cooking 45 m
Total Time 50 m
Calories 337 kcal
Fat 19.3 g
Carbohydrates 35.7g
Protein 9.8 g
Cholesterol 0 mg
Sodium 553 mg
EASIEST GREEK CHICKEN
Ingredients

1 C. extra virgin olive oil
1 lemon, juiced
2 tsps crushed garlic
1 tsp salt
1 1/2 tsps black pepper
1/3 tsp paprika
Directions
Slice a few incisions into your pieces of chicken before doing

anything else.
Now get a bowl, combine: paprika, olive oil, pepper, lemon
juice, salt, and garlic.
Now add in the chicken and place the contents in the fridge
for 8 hrs.
Grill your chicken until fully done with indirect heat on the
side of the grill with the grilling grates oiled.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 8h
Total Time 8 h 30 m
Calories 644 kcal
Fat 57.6 g
Carbohydrates 4g
Protein 27.8 g
Cholesterol 68 mg
Sodium 660 mg
PARSLEY PASTA SALAD
Ingredients
2 (9 oz.) packages cheese tortellini

1/2 C. extra virgin olive oil
1/4 C. lemon juice
1/4 C. red wine vinegar
1 tsp dried oregano
1/2 tsp salt
6 eggs
1 lb. baby spinach leaves
1/2 C. slivered red onion
Directions
the liquids.
Get a bowl, mix: salt, olive oil, oregano, lemon juice, pasta,
parsley, and vinegar.
Stir the contents and then place everything in the fridge for 3
hrs.
Get your eggs boiling in water, place a lid on the pot, and
shut the heat.
Let the eggs stand for 15 mins. Then peel, and cut them into
quarters.
Take out the bowl in the fridge and add in: onions, eggs, feta,
and spinach.
Stir everything before serving.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 15 m
Total Time 2 h 30 m
Calories 486 kcal
Fat 30.3 g
Carbohydrates 35.7g
Protein 19.8 g
Cholesterol 196 mg
Sodium 836 mg
ORZO SALAD II
Ingredients
1 C. uncooked orzo pasta

1/4 C. pitted green olives
1 C. diced feta cheese
3 tbsps chopped fresh dill
1 ripe tomato, chopped
1/4 C. virgin olive oil
1/8 C. lemon juice
Directions
Cook your orzo in boiling water with salt for 9 mins.

Then remove the liquid and run the pasta under cool water.
Now get a bowl, combine: tomato, olive, dill, feta, parsley,
and orzo.
Get a 2nd bowl, mix: lemon juice pepper, salt, and oil.
Combine both bowls and toss everything.
Place the mix in the fridge until cold.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 10 m
Total Time 25 m
Calories 329 kcal
Fat 19.6 g
Carbohydrates 28.1g
Protein 10.9 g
Cholesterol 37 mg
Sodium 614 mg
GREEK FALAFEL
Ingredients
1 (19 oz.) can garbanzo beans, rinsed and drained

1 small onion, finely chopped
1 1/2 tbsps chopped fresh cilantro
1 tsp dried parsley
2 tsps ground cumin
1/8 tsp ground turmeric
1 C. fine dry bread crumbs
3/4 tsp salt
1/4 tsp cracked black peppercorns
1 quart vegetable oil for frying
Directions
Get a bowl, combine: pepper, onions, salt, garlic, bread

crumbs, cilantro, baking powder, parsley, mashed garbanzos,
turmeric, and cumin.
Form the contents into small balls and make about 20 of
them.
Deep fry these falafels in hot oil until golden.
Enjoy.
Timing Information:
Preparation 25 m
Cooking 7m
Total Time 32 m
Calories 317 kcal
Fat 16.8 g
Carbohydrates 35.2g
Protein 7.2 g
Cholesterol 0 mg
Sodium 724 mg
GREEK PUFF PASTRY BAKE II
Ingredients
3 tbsps crushed garlic

1 egg yolk
2 C. chopped fresh spinach
2 boneless skinless chicken breast halves
2 tbsps basil pesto
1/3 C. chopped sun-dried tomatoes
1/4 C. crumbled herbed feta cheese
1 frozen puff pastry sheet, thawed, cut in half
Directions
Get a bowl, combine: egg yolks and garlic.

Add in the chicken and stir everything and before placing a
lid on the bowl, and putting everything in the fridge for 5 hrs.
Coat a casserole dish with nonstick spray and then set your
oven to 375 degrees before doing anything else.
Lay out half of your pastry on a cutting board covered with
flour and add half a C. of spinach in the middle.
Place a piece of chicken on top of the spinach, then some
pesto, half of the tomatoes, and half of feta.
Add the rest of the spinach and wrap the chicken with the
pastry.
Crimp the edges of the pastry with your hands and put the
pastry in the casserole dish.
Continue this process for all of your pieces of chicken.
Cook everything for 37 mins until the chicken is fully done.
Shut the heat to the oven and let the contents cool slightly
before serving.
Enjoy.
Timing Information:
Preparation 4 h 15 m
Cooking 35 m
Total Time 4 h 50 m
Calories 515 kcal
Fat 32.6 g
Carbohydrates 33.6g
Protein 22.4 g
Cholesterol 101 mg
Sodium 524 mg
SOUVLAKI IV
Ingredients
1/4 C. olive oil

2 tbsps lemon juice
1 tsp dried oregano
1/2 tsp salt
1 1/2 lbs skinless, boneless chicken breast halves - cut into
bite-sized pieces
Sauce:
1 (6 oz.) container plain Greek-style yogurt
1/2 cucumber - peeled, seeded, and grated
1 tbsp olive oil
2 tsps white vinegar
1 pinch salt
6 wooden skewers, or as needed
Directions
Take your skewers and submerge them in water before doing

anything else.
Get a bowl, mix: half tsp salt, quarter of a C. of olive oil,
chicken, oregano, lemon juice, and 2 cloves of garlic.
Place a covering on the bowl and put it all in the fridge for 3
hrs.
Get a 2nd bowl, combine: some salt, yogurt, 1 piece of garlic,
1 tbsp of olive oil, and the cucumbers.
Place this in the fridge for 3 hrs as well.
Stake your chicken on the skewers and then grill them for 9
mins, turn them over and cook for 8 more mins.
Top the chicken with the white sauce.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 15 m
Total Time 2 h 30 m
Calories 268 kcal
Fat 16.8 g
Carbohydrates 2.6g
Protein < 25.5 g
Cholesterol 71 mg
Sodium 295 mg
GREEK STYLE MINTY POTATO BAKE
Ingredients
5 lbs potatoes, cut into wedges

3/4 C. olive oil
1 C. water
sea salt to taste
1 1/2 tbsps dried oregano
1 tsp chopped fresh mint
1 (8 oz.) package crumbled feta cheese
Directions
Get a bowl, mix: pepper, potatoes, salt, garlic, lemon juice,
water, and olive oil. Then layer everything in the dish.
Cook the contents for 45 mins then top the mix with mint and
oregano.
Add some water (.5 C.) if the potatoes look too dry and cook
everything for 42 more mins.
Now add some feta to the dish before letting the contents sit
for 10 mins.
Enjoy.
Timing Information:
Preparation 20 m
Cooking 1 h 20 m
Total Time 1 h 40 m
Calories 379 kcal
Fat 21.3 g
Carbohydrates 41g
Protein 8g
Cholesterol 20 mg
Sodium 305 mg
EASY GREEK DESSERT
Ingredients
3 C. cake flour
1 tsp baking soda
1/4 tsp salt
6 eggs, separated, egg whites in 1 bowl, yolks in another
2 C. white sugar
1 C. butter, softened
2 tsps grated lemon zest
2 tbsps lemon juice
1 C. plain yogurt
Directions

Get a tube pan and coat it with oil and then set your oven to
Whisk the egg whites until you find them peaking. Then
slowly add in sugar (.5 C.) and keep whisking.
Get a 2nd bowl and whisk the following until airy: lemon
juice, cream butter, lemon zest, 1.5 C. sugar, and the yolks.
Add in the egg whites and fill the tube pan with the mix.
Cook the contents for 55 mins. Then let the cake sit for 15
mins before slicing it.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 1 h 20 m
Total Time 1 h 30 m
Calories 380 kcal
Fat 16.1 g
Carbohydrates 53.7g
Protein 6g
Cholesterol 117 mg
Sodium 264 mg
MEDITERRANEAN DIJON SHRIMP SALAD
Ingredients
Dijon Vinaigrette:
1/4 C. rice wine vinegar

2 tbsps Dijon mustard
1 large clove garlic, minced
Big pinch of salt
Black pepper, to taste
2/3 C. extra-virgin olive oil
Pasta Salad:
2 medium zucchini, thinly sliced lengthwise

1 medium yellow pepper, halved lengthwise, seeded
2 tbsps olive oil
Ground black pepper and salt, to taste
1 gallon water
2 tbsps salt
1 lb. medium pasta shells
1 lb. cooked shrimp, halved lengthwise
8 oz. cherry tomatoes, halved
3/4 C. coarsely chopped, pitted Kalamata olives
1/2 small red onion, cut into small dice
Directions
Combine the following in a jar, then shake: pepper, wine

vinegar, salt, mustard, and garlic.
Coat your bell pepper and zucchini with olive oil (2 tbsps),
pepper, and salt, then cook them under the broiler for 6 mins
then flip them and broil for 5 more mins.
Place them in a bowl after dicing them.
the liquids.
Now mix the pasta, veggies, and dressing together in a bowl
and stir the mix.
Enjoy.
Timing Information:
Preparation 35 m
Cooking 17 m
Total Time 1 h 22 m
Calories 802 kcal
Fat 45.7 g
Carbohydrates 65.8g
Protein 33.6 g
Cholesterol 185 mg
Sodium 3398 mg
GREEK COUSCOUS
Ingredients
3 (6 oz.) packages garlic and herb couscous mix (or any

flavor you prefer)
1 pint cherry tomatoes, cut in half
1 (5 oz.) jar pitted kalamata olives, halved
1 C. mixed bell peppers (green, red, yellow, orange), diced
1 cucumber, sliced and then halved
1/2 C. parsley, finely chopped
1 (8 oz.) package crumbled feta cheese
1/2 C. Greek vinaigrette salad dressing
Directions
Get your couscous boiling in water for 5 mins then place a

lid on the pot, and let the grains sit in the water for 17 mins
until all the liquid has been absorbed.
Add the couscous to a bowl with: feta, tomatoes, parsley,
olives, cucumbers, and bell peppers.
Add in the dressing and stir the mix to evenly distribute the
oils.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 15 m
Total Time 45 m
Calories 159 kcal
Fat 6.5 g
Carbohydrates 21.4g
Protein 5.7 g
Cholesterol 10 mg
Sodium 642 mg
GREEK BEANS
Ingredients
3/4 C. olive oil

2 C. chopped onions
2 lbs fresh green beans, rinsed and trimmed
3 large tomatoes, diced
2 tsps sugar
salt to taste
Directions
Stir fry your garlic and onions in olive oil until soft.
Then add in the salt, beans, sugar, and the tomatoes.
Set the heat to a lower level and cook everything for 50 more
mins until tender.
Enjoy.
Timing Information:
Preparation 20 m
Cooking 55 m
Total Time 1 h 15 m
Calories 243 kcal
Fat 20.6 g
Carbohydrates 14.6g
Protein 3g
Cholesterol 0 mg
Sodium 12 mg
MEDITERRANEAN PORK
Ingredients
1 lb. pork tenderloin medallions, flatten with a mallet to a

thickness of 1/4''
1/2 tsp salt
1/4 tsp pepper
1 tbsp olive oil
1 tbsp chopped fresh rosemary
1/2 C. dry red wine
1/2 C. chicken stock
1/8 C. sliced kalamata olives
1 tbsp minced lemon zest
Directions
Coat your meat with a mix of pepper, salt, and flour then sear
the outsides in olive oil.
Now cook the meat until it is fully done.
Remove the meat from the pan and then add in the garlic and
rosemary as well as the wine.
Get everything boiling and continue cooking the contents
until they become sauce like then add in the stock and get it
all boiling again.
Continue boiling the mix until half of it has evaporated.
Finally add in the zest and the olives and cook everything for
1 more min.
Top your pork with the sauce.
Enjoy.
Timing Information:
Preparation 20 m
Cooking 15 m
Total Time 35 m
Calories 233 kcal
Fat 10.1 g
Carbohydrates 7.8g
Protein 21.1 g
Cholesterol 63 mg
Sodium 404 mg
GREEK PARTY DIP
Ingredients

1/2 C. sour cream
1/2 C. plain yogurt
2 cloves garlic, peeled
1/4 tsp salt
Directions
Blend the following until smooth: garlic, feta, yogurt, and

sour cream.
Top the mix with some pepper and salt and place it in a jar
for later.
Enjoy with toasted pita pieces.
Timing Information:
Preparation
Cooking 5m
Total Time 5 m
Calories 125 kcal
Fat 10 g
Carbohydrates 3.3g
Protein 5.8 g
Cholesterol 35 mg
Sodium 443 mg
EASY GREEK PENNE AND STEAK
Ingredients
8 oz. whole wheat penne pasta

2 tbsps extra virgin olive oil
1 tbsp butter
1 (1 lb.) beef rib eye steak
1 tbsp butter
1 tsp minced garlic
1/4 C. chopped shallots
1 tbsp soy sauce
1/2 C. sun-dried tomato pesto
1/2 C. sliced black olives
1 C. chopped fresh spinach
1 tsp basil
1 tbsp chopped parsley
3 tbsps sunflower kernels
Directions
the liquids.
Place the pasta in a bowl and coat the noodles with some
olive oil.
Brown your steak in some butter for 9 mins. Then cut the
steak into pieces.
Add in more butter and stir fry your shallots and garlic in it.
Cook this for 2 mins then add the steak back in and cook the
mix for 6 more mins.
Add in the soy sauce and cook for 1 more min.
Shut the heat and combine in: sunflower kernels, pesto, feta,
olive, parsley, basil, and spinach.
Add in the pasta to the pan and toss everything.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 20 m
Total Time 35 m
Calories 579 kcal
Fat 35 g
Carbohydrates 44.7g
Protein 24.5 g
Cholesterol 73 mg
Sodium 710 mg
RUSTIC POTATOES WITH OREGANO AND OLIVES
Ingredients
2 1/2 lbs potatoes, peeled and cubed

1/3 C. olive oil
3/4 C. whole, pitted kalamata olives
1 1/3 C. chopped tomatoes
1 tsp dried oregano
Directions
Stir fry your garlic, olives, and potatoes for 7 mins then add
in the oregano and tomatoes.
Place a lid on the pot and gently boil everything for 35 mins
until the veggies are soft.
Simmer the contents with a low heat and once the potatoes
are done top everything with some pepper and salt.
Enjoy.
Timing Information:
Preparation 25 m
Cooking 30 m
Total Time 55 m
Calories 309 kcal
Fat 16.7 g
Carbohydrates 36.7g
Protein 4.5 g
Cholesterol 0 mg
Sodium 289 mg
GREEK HONEY CAKE DESSERT II
Ingredients
1 1/2 tsps baking powder
1/4 tsp salt
1 tsp orange zest
3/4 C. butter
3/4 C. white sugar
3 eggs
1/4 C. milk
1 C. chopped walnuts
1 C. white sugar
1 C. honey
3/4 C. water
1 tsp lemon juice
Directions
Coat a square pan with oil and then set your oven to 350
Get a bowl, mix: orange rind, flour, cinnamon, baking
powder, and salt.
Get a 2nd bowl, and whisk, until airy: 3/4 C. sugar, and
butter.
Gradually add in your eggs and continuing whisking. Once
all the eggs have been beaten add the flour mix and the milk
and continue whisking.
Finally add the nuts and stir the mix once more before
entering everything into your pan and cooking it for 45 mins
in the oven.
At the same time, get the following boiling, then simmer it,
over low heat, for 7 mins: water, 1 C. sugar, and honey.
Add the lemon juice and simmer for 3 more mins.
Let your cake cool for 15 mins before topping with the honey
sauce.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 40 m
Total Time 1 h 10 m
Calories 423 kcal
Fat 19.3 g
Carbohydrates 62.3g
Protein 4.5 g
Cholesterol 77 mg
Sodium 196 mg
VEGGIE SALAD
Ingredients
1 red bell pepper, cut into 1/2 inch pieces

1 yellow bell pepper, chopped
1 medium eggplant, cubed
3 small yellow squash, cut in 1/4 inch slices
1/4 tsp salt
1 1/2 oz. sun-dried tomatoes, soaked in 1/2 C. boiling water
1/2 C. torn arugula leaves
1/2 C. chopped fresh basil
2 tbsps balsamic vinegar
2 tbsps minced garlic
1 (12 oz.) package farfalle pasta
Directions
Cover a casserole dish with foil and nonstick spray. Then set
Get a bowl, combine: pepper, bell peppers, salt, eggplants,
olive oil (2 tbsps), and squash.
Layer everything in your casserole dish.
Cook everything in the oven for 27 mins and stir the contents
half way.
the liquid.
Place the pasta in a bowl, with: basil, liquid from the
tomatoes, pepper, veggies, salt, arugula, feta, pasta, garlic,
sun dried tomatoes balsamic, and olive oil.
Place the mix in the fridge for 60 mins then serve.
Enjoy.
Timing Information:
Preparation 20 m
Cooking 40 m
Total Time 1 h
Calories 446 kcal
Fat 19.5 g
Carbohydrates 56.9g
Protein 13.8 g
Cholesterol 17 mg
Sodium 324 mg
GREEK GRILLED CHEESE
Ingredients
1 1/2 tsps butter, softened

2 slices whole wheat bread, or your favorite bread
2 tbsps crumbled feta cheese
2 slices Cheddar cheese
1 tbsp chopped red onion
1/4 tomato, thinly sliced
Directions
Coat one side of each piece of bread with some butter then
layer the following on one piece: tomato, feta, red onions,
and cheddar.
Place the other piece of bread on top to form a sandwich and
make sure the buttered side is facing outwards.
Fry your sandwich for 3 mins on one side and 2 mins on the
other.
Enjoy.
Timing Information:
Preparation 5 m
Cooking 5m
Total Time 10 m
Calories 482 kcal
Fat 30.9 g
Carbohydrates 27.1g
Protein 24.6 g
Cholesterol 92 mg
Sodium 876 mg
AVGOLEMONO CHICKEN STEW
Ingredients
1 (3 lb.) whole chicken

1/2 C. uncooked white rice
salt and freshly ground black pepper to taste
3 egg, beaten
2 lemons, juiced
Directions
Clean you chicken and remove the insides if needed.

Get the chicken boiling, submerged in water.
Once the contents are boiling place a lid on the pan, set the
heat to low, and cook the mix for 55 mins.
Skim the top of the liquid occasionally as the chicken cooks.
Remove the chicken from the pan and shred it when it is cool
enough to handle.
Keep the water boiling and then add in pepper, salt, and rice.
Cook the rice with a low level of heat for 25 more mins.
Get a bowl and mix the lemon juice and eggs.
Grab a ladle and add some broth to the bowl with your eggs.
Keep adding broth until the eggs are hot. Then add the eggs
to the big pot.
Add a bit more pepper and salt to the mix as well as the
chicken.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 1h
Total Time 1 h 15 m
Calories 321 kcal
Fat 17.4 g
Carbohydrates 16.4g
Protein 25.6 g
Cholesterol 154 mg
Sodium 94 mg
SOUVLAKI V
Ingredients
2 lbs lamb, cut into 1 inch square cubes

1/2 C. olive oil
1 C. red wine
1 tsp salt
1 tsp dried oregano
1 tbsp dried mint, crushed
1 clove garlic, chopped
4 C. plain yogurt
1 cucumber, shredded
2 tbsps olive oil
1/2 tsp dried dill weed
8 pita bread rounds
2 tbsps olive oil
1 red onion, thinly sliced
1 tomato, thinly sliced
Directions
Get a bowl, combine the following: garlic, mint, lamb,

oregano, half a C. of olive oil, pepper, red wine, and one tsp
salt.
Stir the contents and place a covering on everything and put
it all in the fridge for 4 hours.
Get a 2nd bowl, mix: minced garlic, yogurt, 2 tbsps olive oil,
cucumber, pepper, dill, and salt.
Place this in the fridge as well.
Form kebabs from the mix and cook them on the grill for 6
mins then flip each one and cook for 5 more mins.
Coat each piece of bread with some olive oil and then toast
them on the grill.
Serve these kebabs with a piece of bread, some red onions,
and tomatoes.
Top the meat with the white sauce in the fridge.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 20 m
Total Time 1 d 50 m
Calories 814 kcal
Fat 53.2 g
Carbohydrates 46.5g
Protein 31.1 g
Cholesterol 91 mg
Sodium 766 mg
SHRIMP WITH FETA AND TOMATOES
Ingredients

1 medium onion, finely chopped
3/4 C. chopped green onion
2 C. chopped, peeled tomatoes
1/2 C. dry white wine
1 tbsp chopped fresh oregano
2 lbs large uncooked shrimp, peeled
Directions
Stir fry your onions until see through.

Add in garlic and green onions.
Cook for 4 more mins.
Now add in: pepper, tomatoes, salt, wine and parsley.
Place a cover on the pot and gently boil everything with a
low level of heat for 35 mins.
else.
Layer half of the sauce into a casserole dish and top
everything with the shrimp and add more sauce.
Add a finally layering of feta over everything.
Cook the contents in the oven for 13 mins then top with some
more parsley.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 15 m
Total Time 45 m
Calories 218 kcal
Fat 10.9 g
Carbohydrates 5.2g
Protein 21.4 g
Cholesterol 185 mg
Sodium 436 mg
CHAPTER 3: EASY IRISH COOKBOOK
BEEF HASH
Ingredients
2 tbsps butter
2 tbsps extra-virgin olive oil
1 large onion, diced
5 large Yukon Gold potatoes, peeled and cut into 1/4-inch
cubes
1 large carrot, coarsely shredded
2 lbs cooked corned beef, cubed
1/4 tsp dried thyme leaves
salt to taste (optional)
1/2 tsp ground black pepper, or to taste
Directions
Stir fry your onions in melted butter for 19 mins.

Now combine in your carrots and potatoes. Cook everything
for 16 more mins. Stir the mix every 5 mins.
Add some pepper, thyme, salt, parsley, and your corned beef.
Cook for another 16 mins with a medium to low heating
level.
Enjoy.
Timing Information:
30 m 40 m 1 h 10 m
Calories 320 kcal
Fat 14.1 g
Carbohydrates 24.6g
Protein 24.7 g
Cholesterol 81 mg
Sodium 1608 mg
IRISH STEW I
(TOMATO, CARROTS, AND BEEF)
Ingredients
2 lbs lean beef stew meat, cut into 1-inch cubes

3 tbsps vegetable oil, divided
1 pinch salt and ground black pepper to taste
1 pinch cayenne pepper
2 large onions, diced
1 clove garlic, crushed
2 tbsps tomato paste
1 1/2 C. beer
2 C. diced carrot
1 sprig fresh thyme
1 tbsp diced fresh parsley for garnish
Directions
Get a bowl combine: veggie oil (1 tbsp) and beef cubes. Coat
them evenly.
Get a 2nd bowl, mix: cayenne, flour, pepper, and salt.
Combine both bowls, and make sure all the beef pieces are
coated.
Fry your beef in the remaining oil in a large pot or Dutch
oven. Then add your garlic, onions, tomato paste, and some
water. Place a lid on the pot and let the contents simmer for
about 7 mins with a lower level of heat.
Take half of your beef and add it to the stew and get it
boiling. Stir everything nicely. Add your carrots, the
remaining beef and beer, and thyme. Place a lid on the pot
and set the heat to a very low level and let everything lightly
boil for about 1.5 hours. Stir the stew every 35 mins.
Add some salt for your own tastes.
Top the dish with some fresh parsley before serving.
Enjoy.
Timing Information:
30 m 3h 3 h 30 m
Calories 518 kcal
Fat 36.1 g
Carbohydrates 14.2g
Protein 29.4 g
Cholesterol 101 mg
Sodium 160 mg
CABBAGE, POTATOES, AND LEEKS
Ingredients
1 lb cabbage
1 lb potatoes
2 leeks
1 C. milk
1 pinch ground mace
1/2 C. butter
Directions
Boil your cabbage until it is soft. Then boil your potatoes

until they are soft as well. Remove all the remaining liquid
and shut off the heat.
Cut up all your leeks and then lightly boil them in milk until
tender.
Add some salt to your potatoes then mash them and add in
your milk and leeks.
Add the cabbage and warm the mix until it is a light green
color.
Finally mix in your butter and enjoy.
Timing Information:
10 m 50 m 1 h 10 m
Calories 302 kcal
Fat 19.7 g
Carbohydrates 28.6g
Protein 5.3 g
Cholesterol 53 mg
Sodium 180 mg
IRISH STEW II
(BACON, BEEF, AND BEER)
Ingredients
6 slices bacon, diced

1 tsp salt
1 tsp ground allspice
2 1/2 lbs cubed beef stew meat
4 carrots, peeled and cut diagonally into 1-inch pieces
4 large onions, cut into eighths
1/4 C. minced fresh parsley
1 tsp dried rosemary, crushed
1 tsp dried marjoram
1 bay leaf
1 (12 fluid oz.) can beer
Directions
Fry your bacon then set it to the side for later. Keep the fat in
the pan.
Get a resealable bag and in it add: allspice, flour, beef,
pepper, and salt. Shake to coat the beef evenly.
Fry your beef in the bacon fat until fully cooked. Put the beef
in your slow cooker, and combine in: bay leaves, carrots,
marjoram, onions, rosemary, onions, parsley, and garlic.
Now boil your beer in the pan you fried your bacon in. Then
pour the beer into the crock pot as well.
Place a lid on your slow cooker and cook the stew on
medium for 5 hrs until everything is nice and soft.
Garnish the stew with your bacon.
Enjoy.
Timing Information:
10 m 5 h 10 m 5 h 20 m
Calories 576 kcal

Fat 38.5 g
Carbohydrates 19.7g
Protein 36.4 g
Cholesterol 123 mg
Sodium 729 mg
IRISH STEW III
(BACON, BEEF, AND BEER)
Ingredients
1 tbsp olive oil

2 lbs boneless lamb shoulder, cut into 1 1/2 inch pieces
1/2 tsp salt
1 large onion, sliced
2 carrots, peeled and cut into large chunks
1 parsnip, peeled and cut into large chunks (optional)
4 C. water, or as needed
3 large potatoes, peeled and quartered
1 tbsp diced fresh rosemary (optional)
1 C. coarsely diced leeks
diced fresh parsley for garnish (optional)
Directions
Fry your lamb in oil in a Dutch oven. Then add in your

pepper and salt.
Now combine in your parsnips, carrots and onions. Cook for
2 mins. Then add water.
Place a lid on the pot and bring the contents to a boil before
setting the heat to low and then simmering for 1 hr and 10
mins. Make sure that after the simmering time your lamb is
soft.
Add your potatoes and continue lightly boiling the stew for
20 mins.
Then add the rosemary and leeks.
Remove the lid from the pot and let the potatoes cook until
soft.
When serving the dish top it with some fresh parsley.
Enjoy.
Timing Information:
15 m 1 h 45 m 2h
Calories 609 kcal

Fat 35.1 g
Carbohydrates 43.4g
Protein 29.8 g
Cholesterol 109 mg
Sodium 325 mg
IRISH POT PIE
Ingredients
1 pastry for a 9 inch single crust pie

1 (4 lb) whole chicken, deboned and cut into bite size pieces
4 slices cooked ham
4 leeks, diced
1 onion, diced
1 pinch ground mace
1 1/4 C. chicken stock
1 tbsp milk
1/2 C. heavy cream
Directions

Layer the following in a baking dish: ham, onions, leeks, and
chicken.
Continue layering until ingredients are used. Between each
layer add some mace, pepper, and salt.
Pour in your stock around the layers.
Cover the top of the casserole with your pastry after you have
flattened it. Cut the edge of the pastry to that it fits nicely
around the dish. Coat the top of the pastry with some milk.
Cook the pie in the oven for 45 mins.
Warm your cream on the stove and top the casserole with
cream when serving.
Enjoy.
Timing Information:
40 m 35 m 1 h 15 m
Calories 599 kcal
Fat 32.5 g
Carbohydrates 24.8g
Protein 49.6 g
Cholesterol 166 mg
Sodium 755 mg
IRISH STEW IV
(CREAMY DUMPLINGS AND CHICKEN)
Ingredients
2 (10.75 oz.) cans condensed cream of chicken soup

3 C. water
1 C. diced celery
2 onions, quartered
1 tsp salt
1/2 tsp poultry seasoning
5 carrots, sliced
1 (10 oz.) package frozen green peas
4 potatoes, quartered
3 C. baking mix
1 1/3 C. milk
Directions
Combine the following in a Dutch oven: pepper, soup,

poultry seasoning, water, salt, chicken, onions, and celery.
Place a lid on the pot and simmer after boiling with a low
heat for 1 hr and 45 mins.
Combine in your carrots and then the potatoes and continue
simmering for 35 more mins.
Take out the chicken from the mix and shred it with a large
fork and then put the meat back in the pot.
Add in your peas and let the peas cook for 6 more mins.
Get a bowl and combine milk and baking mix to make
dough.
Take spoonfuls of the dough and put them into the soup
while it is simmering (to form dumplings).
After you have entered all the dough into the soup.
Let everything lightly boil with a lid on the pot for 13 mins.
Then remove the lid and let the contents cook for 7 more
mins.
Enjoy.
Timing Information:
20 m 2 h 40 m 3h
Calories 94.4g
Fat 9.2 g
Carbohydrates 94.4g
Protein 33.9 g
Cholesterol 58 mg
Sodium 2402 mg
BEER BRISKET
Ingredients
4 lbs corned beef brisket

1 C. brown sugar
1 (12 fluid oz.) can stout beer
Directions

Clean your beef with water and then coat it with brown
sugar. Put the beef in a Dutch oven and then pour the beer on
top of it. Place a lid on the pot and cook it in the oven for 1
hr and 45 mins.
Cut up your beef after it has sat for 10 mins outside the oven.
Enjoy.
Timing Information:
20 m 2 h 30 m 2 h 50 m
Calories 277 kcal
Fat 16.9 g
Carbohydrates 13.6g
Protein 16.7 g
Cholesterol 61 mg
Sodium 1384 mg
POTATOES, LEEKS, AND CABBAGE II
Ingredients
2 1/2 lbs potatoes, peeled and cubed

4 slices bacon
1/2 small head cabbage, diced
1/2 C. milk
1/4 C. butter, melted
Directions
Cover your potatoes in water and then boil; them for 22

mins. Remove all the water.
Add in your milk and mash the potatoes. Then finally season
the mash with some pepper and salt.
Fry your bacon in a separate pan and then save the liquid fat,
and break apart the bacon. Place everything to the side.
Cook your onions and cabbage in the bacon fat.
Mix the onions and cabbage once they have finished cooking
with the mashes potatoes.
Put everything in a serving bowl and then add in your melted
butter and mix everything evenly.
Enjoy.
Timing Information:
20 m 20 m 40 m
Calories 250 kcal

Fat 12.6 g
Carbohydrates 29.8g
Protein 5.8 g
Cholesterol 26 mg
Sodium 217 mg
STEWED CABBAGE
Ingredients
2 tsps butter
1 (15 oz.) can chicken broth
1 head cabbage, cored and coarsely diced
Directions
Boil your broth and butter in a pan and once boiling add in
your cabbage. Lower the heat and then place a lid on the pan.
Let the cabbage cook for 50 mins. Stir the contents every 10
mins. Add your pepper and salt.
Enjoy hot.
Timing Information:
5m 45 m 50 m
Calories 66 kcal
Fat 1.7 g
Carbohydrates 11.8g
Protein 2.9 g
Cholesterol 5 mg
Sodium 449 mg
APRICOT IRISH BEEF
Ingredients
4 1/2 lbs corned beef, rinsed

1 C. water
1 C. apricot preserves
1/4 C. brown sugar
2 tbsps soy sauce
Directions

Fry your corned beef in a pan with nonstick spray for 2 mins.
Then add in your water.
Place a lid on the pan or a covering of foil and cook it in the
oven for 2 hrs. Then remove all the liquid.
Get a bowl, and mix: soy sauce, apricot preserves, and brown
sugar.
Coat your beef with this mix.
Continue cooking the beef in the oven for 35 more mins.
Baste the beef every 10 mins.
Cut the beef into pieces before serving, after it has cooled off
a bit.
Enjoy.
Timing Information:
15 m 3h 3 h 15 m
Calories 463 kcal
Fat 24.3 g
Carbohydrates 38.1g
Protein 23.8 g
Cholesterol 125 mg
Sodium 1725 mg
PEPPER BRISKET AND POTATOES
Ingredients
4 1/2 lbs corned beef brisket

5 black peppercorns
1/2 tsp garlic powder
1 onion, peeled and left whole
2 bay leaves
1 pinch salt
1 small head cabbage, cored and cut into wedges
6 large potatoes, quartered
4 large carrots, peeled and sliced
1/4 C. diced fresh parsley
2 tbsps butter
Directions
Add your beef to a Dutch oven. Then add the following

seasonings: salt, peppercorns, onions, and garlic powder.
Cover everything with enough water and get the contents
boiling. Let the beef boil for 23 mins. Remove any floating
contents from the boiling as the meat cooks.
After 23 mins has elapsed set the heat to low and let
everything lightly boil for 3 more hrs.
Now add your carrots, potatoes, and cabbage. Let the
contents cook for 20 more mins. Now add the butter and shut
off the heat.
Take out your meat and let it sit for 20 mins, and put your
veggies in a separate dish or bowl.
Cut up your meat and then enjoy with the warm veggies.
Timing Information:
20 m 3h 3 h 20 m
Calories 515 kcal
Fat 24.4 g
Carbohydrates 49.2g
Protein 25.5 g
Cholesterol 117 mg
Sodium 1377 mg
COCKTAIL BEEF
Ingredients
2 lbs cubed stew meat

6 carrots, diced
2 onions, diced
2 C. cubed potatoes
1 tbsp brown sugar
3 tbsps tapioca flour
1 C. tomato-vegetable juice cocktail
Directions

Get a big pot and enter in it: potatoes, meat, onions, and
carrots.
Get a bowl, mix: cocktail juice, sugar, and flour.
Top the veggies and meat with the bowl contents. And
simply cook everything in the oven for 5 hrs.
Enjoy.
Timing Information:
10 m 5h 5 h 10 m
Calories 246 kcal
Fat 14.7 g
Carbohydrates 13.3g
Protein 15 g
Cholesterol 51 mg
Sodium 124 mg
APPLE CABBAGE AND BEEF
Ingredients
1 (5 1/2 lb) corned beef brisket

2 tbsps pickling spice
1 large orange, sliced in rounds
2 stalks celery, sliced
1 large onion, sliced
1/2 C. cold water
6 tbsps margarine, divided
1 large head cabbage, cored and sliced
1 C. Golden Delicious apples, cored and quartered with peel
1/4 C. cold water
Directions

Get a baking dish and line it with foil. Make sure to use
enough foil so that you can wrap the foil around the contents
inside the dish later.
Clean your beef with water and then enter it into the pan.
Coat the meat with the pickling spice.
Then put the following around the beef: onions, orange, and
celery. Then add half a C. of water to the dish and cover
everything with the foil. Cook this in the oven for 4 hrs.
Get a pan and heat one fourth of a C. of water and 3 tbsps of
margarine. Then add your peas, and cabbage. Place a lid on
the pan and let the contents simmer for 35 mins.
After slicing up your beef top it with the apple and cabbage
mix.
Enjoy.
Timing Information:
15 m 4h 4 h 15 m
Calories 482 kcal
Fat 34.1 g
Carbohydrates 16.9g
Protein 27.5 g
Cholesterol 134 mg
Sodium 1680 mg
LAMB & POTATO POT PIE
Ingredients
1 tbsp olive oil

1 tbsp butter
1 onion, diced
2 lbs lean ground lamb
2 tsps minced fresh rosemary
1 tsp paprika
1 tbsp ketchup
2 1/2 C. water, or as needed
1 (12 oz.) package frozen peas and carrots, thawed
2 1/2 lbs Yukon Gold potatoes, peeled and halved
1 tbsp butter
1 pinch ground cayenne pepper
1/4 C. cream cheese
1/4 lb Irish cheese, shredded
1 egg yolk
2 tbsps milk
Directions

Stir fry your onions and lamb in butter and olive oil for 12
mins in a Dutch oven. Then break up the lamb.
Then add the following to your lamb: garlic, flour, ketchup,
salt, cinnamon, pepper, paprika, and rosemary. Cook for 4
more mins.
Add in your water and get everything boiling. Once boiling,
lower the heat so everything is only lightly boiling and then
let the contents go for 7 mins.
Shut off the heat and add your carrots and peas.
Pour everything into a casserole dish.
Boil the potatoes in salt and water for 17 mins.
Remove all the liquid.
Now mash your potatoes with: Irish cheese, butter, cream
cheese, and cayenne. Finally add your preferred amount of
pepper and salt.
Get a bowl, mix: milk and egg yolks.
Then combine with the potatoes.
Enter the potatoes with the lamb in the casserole dish.
Enjoy after letting the dish sit for 5 mins.
Timing Information:
25 m 1 h 10 m 1 h 35 m
Calories 413 kcal
Fat 22.6 g
Carbohydrates 29.8g
Protein 23.3 g
Cholesterol 106 mg
Sodium 210 mg
BACON, POTATO, SOUP
Ingredients
1/2 lb Irish bacon, diced

2 large potatoes, peeled and cubed
1 (15 oz.) can diced tomatoes with juice
1 C. chicken stock, or as needed
Salt and black pepper to taste
2 C. thinly sliced dark green Savoy cabbage leaves
Directions
Cook your bacon in a big pot then remove any excess oils.
Add your tomatoes, potatoes and stock. Add in your pepper
and salt and get everything boiling.
Once the mix is boiling, lower the heat and let the contents
cook for 22 mins.
Add the cabbage after 22 mins of simmering and let the
contents keep cooking for 5 more mins.
Enjoy.
Timing Information:
15 m 30 m 45 m
Calories 276 kcal
Fat 8.1 g
Carbohydrates 38.4g
Protein 12.3 g
Cholesterol 21 mg
Sodium 825 mg
IRISH TURKEY POT PIE
Ingredients
cooking spray
1 1/2 lbs russet potatoes, peeled and cut into 1 1/2-inch thick
slices
6 tbsps butter, cut into pieces
1 C. milk
salt and pepper, to taste
1 tbsp vegetable oil
1 lb ground turkey
2 (1 oz.) packages instant chicken gravy mix
1 C. water
1 (16 oz.) package frozen peas and carrots, thawed
2 C. shredded cheese, your preferred type
Directions
Coat a casserole dish with nonstick spray or oil then set your
Boil your potatoes for 30 mins and then remove all liquids
and mash them.
Add in with the potatoes: pepper, butter, salt, and milk. Mash
the potatoes again to mix everything in.
Stir fry your onions and turkey in 1 tbsp of oil until the
turkey is cooked.
Combine with the turkey your water and gravy the pepper
and salt.
Heat the gravy until simmering. Let the gravy simmer until it
nice and thick.
Put the turkey in the casserole dish then add in your carrots
and peas, and finally cover everything with your potatoes.
The final layer should be cheese.
Cook the dish in the oven for 30 mins.
Enjoy after letting the casserole sit for 10 mins.
Timing Information:
30 m 50 m 1 h 20 m
Calories 566 kcal
Fat 34.4 g
Carbohydrates 36g
Protein 30.5 g
Cholesterol 130 mg
Sodium 1036 mg
MAGGIE’S FAVORITE IRISH SOUP
Ingredients
18 small red new potatoes

6 C. chicken broth
3 leeks, diced
3 tbsps butter
2 C. milk
Directions
Boil your potatoes until they are soft.

While the potatoes are boiling fry your leeks in butter until
they are see through.
After the potatoes are finished remove all their skins and
chunk them. Remove all the liquid from the pot and put the
potatoes back in the pot with the broth and your fried leeks.
Add in some pepper and salt then simmer everything for 6
mins.
Now add the milk and simmer everything another 5 mins.
Enjoy hot.
Timing Information:
30 m 45 m 1 h 30 m
Calories 400 kcal
Fat 6.3 g
Carbohydrates 77.6g
Protein 9.7 g
Cholesterol 20 mg
Sodium 796 mg
STEAKS FROM IRELAND
Ingredients
2 tbsps vegetable oil

3 tbsps butter
1 onion, diced
4 (4 oz.) beef top sirloin steaks
1 clove garlic, cut in half lengthwise
1/4 C. Irish whiskey (such as Jameson(R))
2 tbsps diced fresh flat-leaf parsley
Directions
Stir fry your onions in butter and veggie oil for 12 mins. Fry
your steaks in the same pan after rubbing them with the cut
cloves of garlic.
Cook the steak for 3 mins on each side.
Shut off the heat.
Add in the whiskey and take care to not cause any fires.
Get everything lightly boiling and add in: parsley, pepper,
and salt. Let the whiskey cook down a bit.
Enjoy your steak with a topping of more cooked whiskey.
Timing Information:
15 m 15 m 30 m
Calories 363 kcal
Fat 25 g
Carbohydrates 5.7g
Protein 19.7 g
Cholesterol 83 mg
Sodium 107 mg
MUSHROOM AND BEEF POT PIE
Ingredients
3 tbsps olive oil, divided

1 lb cubed beef stew meat
2 slices bacon, diced
1 white onion, diced
1 carrot, sliced
1/3 lb crimini mushrooms, sliced
1 clove garlic, crushed
1 tsp white sugar
1 1/2 tbsps all-purpose flour
1 C. Irish beer
1 1/4 C. beef stock
1/2 tsp ground thyme
2 bay leaves
1/2 tsp cornstarch, or as needed
1 tsp water
1 sheet frozen puff pastry, thawed
1 egg, beaten
Directions
Fry your beef in 2 tbsps of olive oil for 12 mins. Then place
Fry your bacon in 1 tbsp of olive oil for a few mins and then
add in sugar, onions, garlic, mushrooms, and carrots. Stir fry
everything for 16 mins until tender.
Add in your flour and mix evenly. Then slowly add in the
stock and beer.
Once the stock and beer has been incorporated. Add the bay
leaves, and thyme.
Get everything boiling then place a lid on the pan and lower
the heat.
Let the contents lightly boil for 1 hr and 20 mins.
Then take off the lid and let everything keep boiling for 20
more mins to thicken the sauce.
Add your cornstarch and water and let everything simmer for
32 mins.
After 15 mins of simmering set your oven to 350 degrees
before doing anything else.
Line a pie dish with puff pastry and fill the pie with the stew.
Cover the stew with more puff pastry.
Seal the edges with a utensil (large fork) and then cut some
openings into the pie. Top with whisked eggs. Cook in the
oven for 40 mins.
Enjoy.
Timing Information:
25 m 2 h 35 m 3h
Calories 500 kcal
Fat 31.7 g
Carbohydrates 28.6g
Protein 21.8 g
Cholesterol 77 mg
Sodium 259 mg
DINNER IN IRELAND
Ingredients
3 lbs smoked pork shoulder

2 large onions, quartered
6 potatoes, peeled
8 oz. carrots, cut in half
1 large head cabbage, quartered
1 lb fresh green beans, trimmed
Directions
Boil your pork in a big pot in water with pepper and salt.
Place a lid on the pot. Once the pork is boiling set the heat to
low and cook for 35 mins.
Mix in your onions, carrots, beans, cabbage, and potatoes.
Keep cooking everything for about 30 mins until all the
veggies are soft.
Plate your pork on a serving dish and put the veggies around
it.
Enjoy the meal after it has sat for about 13 mins.
Timing Information:
15 m 55 m 1 h 20 m
Calories 753 kcal
Fat 40.6 g
Carbohydrates 63.5g
Protein 38.4 g
Cholesterol 130 mg
Sodium 2715 mg
EASY CORNED BEEF
Ingredients
1 1/2 lbs potatoes, peeled and quartered

1 1/2 lbs cooked corned beef, finely diced
1 bunch green onions, diced
1 tbsp butter
1/4 C. roasted tomato salsa
Directions
Boil your potatoes in salt and water. Once boiling place a lid
on the pot and let it cook for 17 mins. Then remove all liquid
and dice them in little cubes for hash.
Fry your beef in a frying pan until it begins to render some
fat.
Then add in your onions, garlic, butter, pepper, and salt.
Fry everything for about 2 mins. Add in your potatoes, some
more salt, and some salsa to the mix.
Split the mix into 4 parts.
Cook for 5 mins until the bottom begins to get a bit hard.
Then turn over the hash and cook another 5 mins.
Continue frying and turning each section for about 15 to 17
mins turning over the mix every 5 mins.
Enjoy.
Timing Information:
15 m 35 m 50 m
Calories 608 kcal
Fat 35.5 g
Carbohydrates 36.2g
Protein 35.8 g
Cholesterol 174 mg
Sodium 2068 mg
EASY POTATO AND PEPPERS
Ingredients
6 large russet (baking) potatoes

1 large green bell pepper, cut into 1/2-inch dice
1 large red bell pepper, cut into 1/2-inch dice
1 large onion, cut into 1/2-inch dice
1/4 C. vegetable oil
Directions
Boil your potatoes in water and salt. Once boiling place a lid
on the pot and set the heat to low and let the contents cook
for 12 mins.
Remove the liquid and let the potatoes lose all of their heat.
Dice up these potatoes before doing anything else.
Get a bowl, combine: onions, diced potatoes, green and red
bell peppers, and veggie oil.
Divide the potatoes and peppers amongst multiple resealable
plastic bags and keep them in the freezer.
To cook this mix. You want to fry them in a frying pan
coated with nonstick spray for about 20 mins with a low to
medium level of heat. While cooking stir every 5 mins.
Enjoy.
Timing Information:
15 m 30 m 1 h 15 m
Calories 291 kcal

Fat 7.2 g
Carbohydrates 52.3g
Protein 6.2 g
Cholesterol 0 mg
Sodium 19 mg
BUTTER POTATOES
Ingredients
8 large russet potatoes

1 tbsp butter
1/2 small onion, minced
1/2 C. heavy whipping cream
1/2 C. half-and-half
1/4 tsp paprika (optional)
2 tbsps diced fresh parsley (optional)
Directions
Boil your potatoes in salt and water for 13 mins. Then

remove all liquid and allow them to cool. Then remove the
skins and place them in the fridge for 1 and a half hours.
Now you want to grate the potatoes and place them in a
bowl.
Coat a casserole dish with oil or nonstick spray.
Layer the following into your dish: grated potatoes, salt and
pepper, and then one fourth of the onions. Continue layering
in this manner until all the potatoes are used.
Top with some half and half, whipping cream, and melted
butter. Finally with paprika.
Cook in the oven for 35 mins.
Before serving garnish with fresh parsley.
Enjoy.
Timing Information:
20 m 40 m 2h
Calories 448 kcal
Fat 17.8 g
Carbohydrates 67.8g
Protein 6.5 g
Cholesterol 50 mg
Sodium 167 mg
FULL IRISH BREAKFAST
Ingredients
2 thick slices bacon

2 sausages
1 soda bread farl, sliced in half horizontally
2 potato bread farls
1 tbsp vegetable oil, or as needed
2 slices black pudding
1 tomato, halved
2 eggs
Directions

Stir fry you sausage and bacon and once finished place then
in a baking dish and then the oven.
Keep the drippings from the bacon and sausage in a pan.
Cook your soda farls and potatoes in this pan until golden.
In another pan fry your tomato halves and black pudding
slices in hot oil for 3 mins. Then put them in the oven with
sausage and bacon.
Break your eggs in the pan with the grease and fry them for a
few mins until the whites get hard the yolks are still runny.
Plate the eggs and the contents in the oven for two people.
Enjoy.
Timing Information:
5m 25 m 30 m
Calories 643 kcal
Fat 47.7 g
Carbohydrates 32.4g
Protein 21 g
Cholesterol 227 mg
Sodium 957 mg
ORZO, LEEKS, AND SHERRY SOUP
Ingredients
4 oz. fresh mushrooms, sliced

1 C. sliced leeks
2 tbsps margarine
2 tbsps olive oil
1/2 C. dry sherry
3 (10.5 oz.) cans condensed beef broth
3 3/4 C. water
1/2 C. uncooked orzo pasta
Directions
Fry your leeks and mushrooms in olive oil until they are soft.
Then pour in your sherry and simmer the liquid until half of
it evaporates.
Combine your pepper, broth, and water. Get everything
boiling. Once boiling, mix in your orzo.
Let the contents boil for 13 mins.
When serving the soup top with freshly sliced or diced
mushrooms.
Enjoy.
Timing Information:
15 m 35 m 50 m
Calories 182 kcal
Fat 8.4 g
Carbohydrates 19.6g
Protein 6.7 g
Cholesterol 6 mg
Sodium 1233 mg
CHAPTER 4: EASY FRENCH COOKBOOK
CRÈME BRULEE
Ingredients
1/2 C. semi-sweet chocolate chips

2 C. heavy cream
1/4 C. white sugar
1 pinch salt
2 tsps vanilla extract
5 egg yolks
4 tbsps white sugar
Directions
Get a big pot of water boiling and then set your oven to 300
Get 4 ramekin dishes and put two tbsps of chocolate pieces
into each.
For 40 secs melt the chocolate in the microwave then stir it.
If the chocolate is not melted heat everything again and also
stir the chocolate again.
Heat the following until steam forms: salt, sugar (1/4 C.), and
cream.
Get a bowl, combine: vanilla and cream.
Add a ladle full of the hot sugar mix to the bowl and continue
stirring. Then add some more to get the eggs hot.
Add everything to the ramekins equally.
Layer a towel in a casserole dish and then place the ramekins
on top, add in the boiling water to the halfway mark of the
ramekins and then cover everything in foil.
Cook the contents in the oven for 42 mins.
Then place everything in the fridge for 8 hours.
Add a garnishing of sugar (1 tbsp) to each, then place the
dish under the broiler for 4 mins.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 40 m
Total Time 6 h 50 m
Calories 680 kcal
Fat 55.8 g
Carbohydrates 42.6g
Protein 6.6 g
Cholesterol 419 mg
Sodium 1155 mg
CORDON PORK
Ingredients
2 boneless pork loin chops, butterflied

4 oz. crumbled blue cheese
2 slices bacon - cooked and crumbled
2 tbsps chopped fresh chives
garlic salt to taste
chopped fresh parsley for garnish
Directions
Coat a casserole dish with oil or nonstick spray and then set
Get a bowl, mix: chives, bacon, and cheese.
Form two balls from this mix with your hands.
Add each ball, to the center of each piece of pork.
Roll up the pork and stake a toothpick through it.
Add a topping of pepper and garlic salt to each one before
layering everything into your dish.
Cook the pork in the oven for 25 mins until fully done.
Top the rolls with some parsley.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 20 m
Total Time 35 m
Calories 394 kcal
Fat 26.3 g
Carbohydrates 2g
Protein 36 g
Cholesterol 108 mg
Sodium 1131 mg
FRENCH DESSERT I
(MADELEINES)
(LEMON COOKIES)
Ingredients
2 eggs
1/2 tsp vanilla extract
1/2 tsp lemon zest
1 C. confectioners' sugar
1/2 C. butter, melted and cooled
Directions
Coat a madeleine dish with nonstick spray and then set your
Get a bowl, combine: lemon zest, eggs, and vanilla. Use a
mixer and continue mixing for 6 mins.
Begin to add in the confectioners' and mix the contents for 6
more mins until everything is thick.
Get a 2nd bowl, combine: baking powder, and flour.
Add a quarter of the of the baking powder mix to the eggs
and stir it in.
Continue in this manner until everything is combined evenly.
Finally add the butter and mix the contents again.
Fill your madeleine dish with the batter and cook it in the
oven for 13 mins.
Let the contents cool for 2 mins then remove the cookies and
top them with more sugar.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 30 m
Total Time 50 m
Calories 148 kcal
Fat 8.6 g
Carbohydrates 16.1g
Protein 1.9 g
Cholesterol 51 mg
Sodium 77 mg
ONION SOUP I
Ingredients
4 onions, chopped
3 tbsps butter
1 tsp white sugar
3 (10.5 oz.) cans beef broth
1 1/4 C. water
1/2 tsp dried parsley
1/4 tsp dried thyme
1 C. white wine
1 French baguette, cut into 1/2 inch slices
8 oz. shredded mozzarella cheese
Directions
Stir fry your onions in butter for 12 mins then add in: sugar,
flour, and black pepper.
Cook and stir for 2 mins before adding in: thyme, broth,
parsley, and water.
Let this mix gently boil for 12 mins.
At the same time turn on your broiler.
Divide the mix between the serving bowls and add a piece of
bread to each with a final topping of cheese.
Melt the cheese under the broiler or in the oven then serve
the soup.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 30 m
Total Time 50 m
Calories 476 kcal
Fat 15.2 g
Carbohydrates 56.1g
Protein 21.8 g
Cholesterol 36 mg
Sodium 1224 mg
SWISS AND BACON QUICHE
Ingredients
1 recipe pastry for a 9 inch single crust pie

6 slices bacon
1 onion, sliced
3 eggs, beaten
1 1/2 C. milk
1/4 tsp salt
1 1/2 C. shredded Swiss cheese
Directions
Place some foil around a pastry shell and then set your oven
Cook the pastry for 9 mins in the oven then take off the foil
and cook the contents for 4 more mins. Then place it on the
counter.
Lower the heat of the oven to 325 degrees before continuing.
Now stir fry your bacon, break it into pieces, and place it to
the side.
Stir fry the onions in the drippings, until they are soft, and
remove any excess oils.
Get a bowl, combine: eggs, salt, milk, onions, and bacon.
Get a 2nd bowl, combine: flour and cheese.
Combine both bowls and then fill your pastry shell with the
mix.
Cook the quiche in the oven for 37 mins.
Serve when then pie has cooled off considerably.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 35 m
Total Time 1 h 5 m
Calories 359 kcal
Fat 26.3 g
Carbohydrates 17g
Protein 13.6 g
Cholesterol 106 mg
Sodium 463 mg
BURGUNDY BEEF I
Ingredients

1 tsp salt
2 lbs cubed stew meat
4 tbsps butter
1 onion, chopped
2 carrots, chopped
2 C. red wine
1 bay leaf
1/2 tsp dried thyme
1 (6 oz.) can sliced mushrooms
1 (16 oz.) can canned onions
Directions
Get a bowl, combine: pepper, salt, and flour.

Add in the beef, and stir the contents.
Sear the beef in butter, then place everything into a baking
dish.
Now begin to stir fry your onions, garlic, and carrots for 7
mins.
Add in: the mushroom liquid, wine, thyme, bay leaf, and
parsley.
Top the meat with this mix and cook everything in the oven
for 2.5 hrs with a covering of foil.
Take off the foil and add the mushrooms and canned onions.
Cook the meat for 35 more mins.
Enjoy.
Timing Information:
Preparation 20 m
Cooking 3h
Total Time 3 h 20 m
Calories 583 kcal
Fat 31 g
Carbohydrates 21.9g
Protein 32.2 g
Cholesterol 125 mg
Sodium 1333 mg
FRENCH POTATO BAKE
(AU GRATIN)
Ingredients
4 russet potatoes, sliced into 1/4 inch slices

1 onion, sliced into rings
3 tbsps butter
1/2 tsp salt
2 C. milk
1 1/2 C. shredded Cheddar cheese
Directions
Coat a baking dish with butter and then set your oven to 400
Add half of the potatoes to the dish and then layer the onions
on top.
Add the rest of the potatoes and top them with pepper and
salt.
Begin to heat and stir your butter with salt and flour for 2
mins then add the milk and continue stirring and heating until
it has become thick.
Add the cheese and continue stirring for 40 more secs until it
is all melted.
Top the baking dish contents with the melted cheese mix and
place a covering of foil over the dish.
Enjoy after cooling for 12 mins.
Timing Information:
Preparation 30 m
Cooking 1 h 30 m
Total Time 2 h
Calories 499 kcal
Fat 25.4 g
Carbohydrates 49.3g
Protein 19.8 g
Cholesterol 77 mg
Sodium 683 mg
MAGGIE'S EASY CORDON BLEU
Ingredients
6 skinless, boneless chicken breast halves, flattened to 1/4

inch thickness
6 slices Swiss cheese
6 slices ham
1 tsp paprika
6 tbsps butter
1 tsp chicken bouillon granules
1 tbsp cornstarch
1 C. heavy whipping cream
Directions
Get a bowl, combine: paprika and flour

Layer a piece of ham and a piece of cheese on each piece of
chicken then roll up the chicken and stake a toothpick
through each one.
Now dredge the rolls in the flour mix.
Sear your chicken in hot butter then add in the bouillon and
wine.
Place a lid on the pot, set the heat to low, and let the contents
cook for 35 mins.
Now place the chicken to the side.
Get a 2nd bowl, mix: cream and cornstarch.
Add this to the pan which cooked the chicken and get it hot.
Top the chicken with the sauce.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 45 m
Total Time 1 h
Calories 584 kcal
Fat 40.9 g
Carbohydrates 7.7g
Protein 41.6 g
Cholesterol 195 mg
Sodium 655 mg
MAGGIE'S EASY CREPES I
Ingredients
2 eggs
1/2 C. milk
1/2 C. water
1/4 tsp salt
2 tbsps butter, melted
Directions
Get a bowl, combine: butter, water, salt, eggs, milk, and

flour.
Mix this liquid until it is completely smooth and combined.
Get your frying pan hot with oil before continuing.
Fry a 1/4 C. of the mix in the frying pan for 2 mins then flip
the crepe and fry for 2 more mins.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 20 m
Total Time 30 m
Calories 216 kcal
Fat 9.2 g
Carbohydrates 25.5g
Protein 7.4 g
Cholesterol 111 mg
Sodium 235 mg
RESTAURANT STYLE ONION SOUP
Ingredients
4 tbsps butter
1 tsp salt
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced
1 (48 fluid oz.) can chicken broth
1 (14 oz.) can beef broth
1/2 C. red wine
1 tbsp Worcestershire sauce
2 sprigs fresh parsley
1 sprig fresh thyme leaves
1 bay leaf
1 tbsp balsamic vinegar
salt and freshly ground black pepper to taste
4 thick slices French or Italian bread
8 slices Gruyere or Swiss cheese slices, room temperature
1/2 C. shredded Asiago
4 pinches paprika
Directions
Get some twine and tie together the following: bay leaf,
thyme, and parsley.
Top your red and sweet onions with salt and then fry them in
butter for 37 mins.
Try to stir the contents every 3 mins to avoid any burning.
Add in: Worcestershire, beef and chicken broth, and red
wine. Drop the tied spices in as well.
Let this gently boil for 22 mins, with a low heat, and stir the
mix at least 3 times. Take out the spices and add in some
pepper, salt, and vinegar.
Place a lid on the pot and let the contents continue to stay
warm with a very low level of heat.
Turn on the broiler and toast your bread under it for 2 mins
then flip the pieces and toast for 2 more mins.
Grab 4 bowls and add an equal amount of soup to each.
Then add a piece of bread to each as well.
Add a topping of 2 pieces of gruyere and an equal amount of
asiago to the pieces of bread and some paprika.
Cook the bowls under the broiler for 6 mins.
Enjoy.
NOTE: As you broil, the cheese should melt over the sides and add a touch
of elegance to your dish. This is intended!
Timing Information:
Preparation 15 m
Cooking 1h
Total Time 1 h 15 m
Calories 618 kcal
Fat 35.9 g
Carbohydrates 39.5g
Protein 29.7 g
Cholesterol 114 mg
Sodium 3433 mg
CLASSICAL FRENCH STYLE BREAD
Ingredients
2 1/2 (.25 oz.) packages active dry yeast
1 1/2 tsps salt
2 C. warm water (110 degrees F/45 degrees C)
1 tbsp cornmeal
1 egg white
1 tbsp water
Directions
Get bowl, mix: salt, flour (2 C.), warm water (2 C.), and
yeast.
Use a mixer to combine the contents and then add in the rest
of the flour, while continuing to stir.
For 12 mins knead this dough then add it to a bowl that has
been coated with oil.
Place a covering over the bowl and let the dough rise until it
has become twice its original size.
Now break the dough into 2 pieces and let it sit for another
12 mins.
Make sure you cover the dough again.
Shape the dough pieces into two large rectangles.
Place the doughs onto a baking sheet and top them with
cornmeal and then brush them with 1 tbsp of water and some
whisked egg whites.
Place of covering, again on the dough and let it sit for 37
mins.
Divide the dough in 4 pieces and cook the pieces for 22 mins
in the oven.
Top the bread with more egg white and water.
Continue cooking for 17 more mins.
Let the bread cool before serving.
Enjoy.
Timing Information:
Preparation 25 m
Cooking 40 m
Total Time 2 h 40 m
Calories 94 kcal
Fat 0.3 g
Carbohydrates 19.5g
Protein 2.9 g
Cholesterol 0 mg
Sodium 119 mg
PARMESAN, EGGPLANT, AND MUSHROOM BAKE
(RATATOUILLE)
Ingredients
2 tbsps olive oil

2 tsps dried parsley
1 eggplant, cut into 1/2 inch cubes
salt to taste
1 C. grated Parmesan cheese
2 zucchini, sliced
1 large onion, sliced into rings
2 C. sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped
Directions
Grease a baking dish with half of the olive oil and then set
Stir fry your garlic in the rest of the olive until seared then
add in the eggplants and parsley.
Continue stir frying for 12 more mins. Then add some pepper
and salt.
Layer the mix into your baking dish and top with parmesan.
Layer the zucchini over the parmesan and then some salt and
bit more parmesan.
Now layer: tomatoes, onions, mushrooms, and bell peppers.
Add any remaining ingredients then top the entire mix with
more parmesan and some salt.
Cook the dish for 50 mins in the oven.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 45 m
Total Time 1 h
Calories 251 kcal
Fat 13.5 g
Carbohydrates 24.3g
Protein 12.7 g
Cholesterol 18 mg
Sodium 327 mg
SALMON WITH LEMON SAUCE
Ingredients

1 tbsp olive oil
Salt and pepper to taste
2 (6 oz.) skinless, boneless salmon fillets
3 egg yolks
1 tbsp hot water
1 C. butter, cut into small pieces
Salt and pepper to taste
2 tbsps chopped fresh chives
Directions
Get a saucepan and add in: salmon, lemon juice, pepper,

olive oil, salt, and water (add enough to just cover the
salmon).
Heat this mix until hot but not boiling.
Cook the salmon like this until the temperature of the fish is
140 degrees or it is opaque in color.
At the same time get some water boiling in a separate pan.
Begin to beat your yolks in a bowl and once the water is
boiling add some of it to the yolks and continue mixing for a
few mins.
Now place the bowl over the boiling water but it should not
touching the water and continue whisking until the yolks
have thickened.
You do not want to scramble the yolks. You are creating a
sauce (hollandaise).
Now add a piece of butter and let it melt then add another
until everything has been added to sauce.
Place the bowl to the side and add: pepper, salt, and lemon
juice.
Top your cooked fish with the hollandaise and chives as well.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 10 m
Total Time 25 m
Calories 1270 kcal
Fat 123.7 g
Carbohydrates 14.3g
Protein 38.6 g
Cholesterol 650 mg
Sodium 21153 mg
PARISIAN STEW
Ingredients
1 1/2 lbs cubed beef stew meat

2 (14.5 oz.) cans Italian-style diced tomatoes
1 (14 oz.) can beef broth
4 carrots, chopped
2 potatoes, peeled and chopped
3/4 tsp dried thyme
2 tbsps Dijon-style prepared mustard
Directions
Get a bowl, mix: flour and meat.

Sear the meat in veggie oil then add some pepper and salt.
Now add: thyme, tomatoes, potatoes, broth, and carrots.
Get the mix boiling.
Place a lid on the pot, set the heat to low, and gently boil the
mix for 65 mins.
Add in the mustard 10 mins before the simmering is finished,
stir the mix, and continue cooking for the remaining time.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 1 h 20 m
Total Time 1 h 30 m
Calories 343 kcal
Fat 20.1 g
Carbohydrates 20g
Protein 18.7 g
Cholesterol 57 mg
Sodium 491 mg
FRENCH DUMP DINNER I
Ingredients

1 (10.75 oz.) can condensed cream of chicken soup
1 C. milk
4 oz. sliced ham
4 oz. sliced Swiss cheese
1 (8 oz.) package herbed dry bread stuffing mix
Directions
Get a bowl, combine: milk and chicken soup. Add this to the
crock pot as well as the chicken pieces on top of the soup.
Add some Swiss and ham to each piece of meat and stir the
contents a bit.
Now add the stuffing and then some butter.
Cook this on low for 5 hrs.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 3h
Total Time 3 h 10 m
Calories 484 kcal
Fat 21.1 g
Carbohydrates 35.4g
Protein 36.3 g
Cholesterol 112 mg
Sodium 1205 mg
TAPENADE I
(FRENCH SPICE WITH FIGS AND ROSEMARY)
(TOASTED BREAD DIP)
Ingredients
1 C. chopped dried figs

1/2 C. water
1 tbsp olive oil
2 tbsps balsamic vinegar
1 tsp dried rosemary
1 tsp dried thyme
2/3 C. chopped kalamata olives
1/3 C. chopped toasted walnuts (optional)
1 (8 oz.) package cream cheese
Directions
Boil your water and figs until the fruits are soft.
Once the liquid has mostly evaporated, shut the heat, and add
in: pepper, cayenne, salt, olive oil, olives, thyme, garlic,
balsamic, and rosemary.
Place the mix in the fridge for 5 hrs with a covering.
Top everything with cheese and nuts.
Serve with bread.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 10 m
Total Time 4 h 25 m
Calories 327 kcal
Fat 24 g
Carbohydrates 26.4g
Protein 5.2 g
Cholesterol 41 mg
Sodium 361 mg
GRUYERE
(BUTTERY CHICKEN)
Ingredients

1/2 tsp salt
1/4 tsp pepper
1 tsp chopped fresh parsley
1/2 tsp dried dill weed
1/4 C. butter, divided
4 boneless, skinless chicken breast halves
1 lb fresh mushrooms
1 onion, sliced into rings
1/2 C. white wine
8 oz. Gruyere cheese, shredded
Directions
Clean your pieces of chicken with fresh water and then set
Get a bowl, combine: dill, flour, parsley, salt, and pepper.
Coat the chicken with this mix and then sear them in butter.
Layer the chicken pieces in a casserole dish then continue to
stir fry your onions and mushrooms, until brown, in more
butter.
Once the onions are brown, add in the wine, and let the
contents boil for 4 mins.
Top the chicken with this mushroom mix and cook
everything in the oven for 25 mins with a covering of foil.
Remove the foil and continue cooking for 15 more mins after
adding the cheddar.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 30 m
Total Time 45 m
Calories 557 kcal
Fat 33.2 g
Carbohydrates 13.5g
Protein 46.2 g
Cholesterol 160 mg
Sodium 630 mg
TAPENADE II
(OLIVES, GARLIC, AND PARSLEY)
(BREAD DIP)
Ingredients

1 C. pitted kalamata olives
2 tbsps capers
2 tbsps lemon juice
2 tbsps olive oil
Directions
Puree the following with a blender: olive oil, garlic, lemon

juice, olives, parsley, and capers.
Add in some pepper and salt.
Enjoy with toasted bread.
Timing Information:
Preparation 15 m
Cooking 15 m
Total Time 15 m
Calories 81 kcal
Fat 7.9 g
Carbohydrates 2.5g
Protein 0.5 g
Cholesterol 0 mg
Sodium 359 mg
GRUYERE PIE
Ingredients
1 (9 inch) refrigerated pie crust

2 tsps butter
3 leeks, chopped
1 pinch salt and black pepper to taste
1 C. light cream
1 1/4 C. shredded Gruyere cheese
Directions

Stir fry the leeks in butter for 12 mins then add some pepper
and salt.
Cook the mix for 1 more min before setting the heat to low
and adding the cheese and cream.
Get this mix hot and then add everything to the pie crust.
Cook the pie, for 32 mins in the oven, then let it cool for 15
mins.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 40 m
Total Time 1 h
Calories 365 kcal
Fat 26.8 g
Carbohydrates 20.7g
Protein 11.2 g
Cholesterol 57 mg
Sodium 300 mg
ARTISAN MOZZARELLA BAKE OF GARLIC AND ARTICHOKES
Ingredients
1 tbsp olive oil

2 (6 oz.) cans artichoke hearts, drained
1/2 C. Italian seasoned bread crumbs
1/2 C. grated Parmesan cheese, divided
1 (9 inch) unbaked 9 inch pie crust
3 eggs, beaten
1 (8 oz.) package mozzarella cheese, shredded
Directions

Stir fry your garlic, until seared, then add in the artichokes,
and fry the mix for 12 more mins. Now add the parmesan and
the bread crumbs.
Get everything hot and fill the pie shell with it.
Top the pie with the beaten eggs and more parmesan.
Now add the mozzarella.
Cook the pie for 50 mins in the oven.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 45 m
Total Time 55 m
Calories 365 kcal
Fat 22.7 g
Carbohydrates 24.1g
Protein 17.7 g
Cholesterol 106 mg
Sodium 774 mg
SOUTHERN FRENCH RICE
Ingredients
1 C. white rice
2 C. chicken stock
1 1/2 tsps herbes de Provence
1 pinch sea salt
1 pinch pepper
Directions
Get the following boiling: pepper, rice, salt, stock, and

herbes.
Once the rice is boiling, place a lid on the pot, set the heat to
its lowest level, and cook for 22 mins.
Once the rice has cooled stir it.
Enjoy.
NOTE: See next recipe to make the spice mix.

Timing Information:
Preparation 2 m
Cooking 23 m
Total Time 25 m
Calories 169 kcal
Fat 0.3 g
Carbohydrates 37.1g
Protein 3.3 g
Cholesterol 0 mg
Sodium 82 mg
SOUTHERN FRENCH SPICE MIX
(HERBES DE PROVENCE)
Ingredients
2 tbsps dried rosemary

1 tbsp fennel seed
2 tbsps dried savory
2 tbsps dried thyme
2 tbsps dried basil
2 tbsps dried marjoram
2 tbsps dried lavender flowers
2 tbsps dried Italian parsley
1 tbsp dried tarragon
1 tsp bay powder
Directions
With a mortar and pestle, combine the following: fennel

seeds, bay powder, rosemary, tarragon, savory, oregano,
basil, parsley, lavender, and marjoram.
Place the mix in a mason jar with a tight seal and store in the
cupboard for continued use.
Enjoy.
NOTE: This spice mix is native to the coast of Southern France. It is best
used for veggies but can be enjoyed with baked meats as well. Use this mix
in all recipes which call for Herbes de Provence.
Timing Information:
Preparation
Cooking 5m
Total Time 5 m
Calories 2 kcal
Fat 0g
Carbohydrates 0.3g
Protein 0.1 g
Cholesterol 0 mg
Sodium < 1 mg
FRENCH STYLE DUMP DINNER II
(CANNELLINI AND KIELBASA)
Ingredients
2 lbs skinless, boneless chicken breast halves, cut into chunks

1 onion, quartered and thinly sliced
2 large cloves garlic, minced
1/2 tsp salt
2 (15 oz.) cans cannellini beans, drained and rinsed
1 lb turkey kielbasa, cut into 1/2-inch slices
Directions
Get a bowl, combine: kielbasa, onions, cannellini, parsley,

pepper, and salt.
Layer your chicken pieces first into the crock pot. Then top
with the onion mix.
Add in the wine and cook for 6 hrs with low heat.
Enjoy.
Timing Information:
Preparation 20 m
Cooking 5h
Total Time 5 h 20 m
Calories 417 kcal
Fat 9.1 g
Carbohydrates 24.9g
Protein 51.4 g
Cholesterol 1135 mg
Sodium 1253 mg
RESTAURANT STYLE ASPARAGUS
Ingredients
1 bunch fresh asparagus spears, trimmed

2 tbsps olive oil
1 tbsp dried Herbes de Provence
sea salt and pepper to taste
Directions
Cover a casserole dish with foil and then set your oven to
Get a bowl, combine: pepper, asparagus, salt, olive oil, and
Herbes de Provence.
Place the veggies into the casserole dish and cook them in the
oven for 15 mins.
Enjoy.
Timing Information:
Preparation 5 m
Cooking 12 m
Total Time 17 m
Calories 82 kcal
Fat 6.9 g
Carbohydrates 4.4g
Protein 2.5 g
Cholesterol 0 mg
Sodium 82 mg
EASY FILET MIGNON
Ingredients
1/4 C. coarsely crushed black peppercorns

4 (6 oz.) beef tenderloin filets, 1 1/2 inches thick
salt to taste
1 tbsp butter
1 tsp olive oil
1/3 C. beef broth
1 C. heavy cream
Directions
Coat the tenderloins with peppercorns and salt.

For 4 mins, per side, cook your steaks, in butter and olive oil.
Check the temperature of the meat for a 130 degree readout.
Then wrap the meat with some foil.
Add in the broth to same pan and scrape up the bottom bits.
Now add in the cream and cook the contents for 8 mins with
a low heat until it becomes sauce like.
Add the tenderloins to the cream and cook for 2 more mins
while flipping the meat in the sauce.
Serve the steaks with a liberal topping of sauce.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 15 m
Total Time 25 m
Calories 549 kcal
Fat 46.7 g
Carbohydrates 4.9g
Protein 27.5 g
Cholesterol 176 mg
Sodium 267 mg
HOMEMADE FRENCH DRESSING
Ingredients
2/3 C. ketchup
3/4 C. white sugar
1/2 C. white wine vinegar
1 small onion, quartered
2 tsps paprika
2 tsps Worcestershire sauce
Directions
Puree the following: Worcestershire, ketchup, paprika, sugar,

onions, vinegar, and oil.
Once the mix is the consistency of a dressing place the
contents into a mason jar with a tight seal.
Place the dressing in the fridge and enjoy over salad.
Timing Information:
Preparation 5 m
Cooking 25 m
Total Time 5 m
Calories 73 kcal
Fat 4.6 g
Carbohydrates 8.4g
Protein 0.2 g
Cholesterol 0 mg
Sodium 80 mg
CLASSICAL COQ AU VIN
(CHICKEN AND WINE WITH SHALLOTS AND MUSHROOMS)
Ingredients
6 bone-in, skin-on chicken thighs

1 pinch kosher salt and freshly ground black pepper to taste
8 oz. bacon, sliced crosswise into 1/2-inch pieces
10 large button mushrooms, quartered
1/2 large yellow onion, diced
2 shallots, sliced
2 tsps all-purpose flour
2 tsps butter
1 1/2 C. red wine
6 sprigs fresh thyme
1 C. chicken broth
Directions

Top the chicken with some pepper and salt and begin to fry
your bacon for 12 mins.
Now place the pieces to the side.
With a high heat, sear the chicken in the drippings for 5 mins
per side.
Now remove them from the pan.
Stir fry your onions, shallots, and mushrooms in the
drippings as well over a lower level of heat for 10 mins, then
add some salt.
Add some butter and flour to the onions and cook the mix for
2 mins while stirring.
Add in the wine and get everything boiling while scraping
the bottom of the pan.
Now add the thyme and bacon back to the boiling wine and
cook the mix for 4 mins.
Pour in the chicken broth and place the chicken thighs into
the mix in as well.
Get the mix gently boiling and then shut the heat.
Place the pan in the oven for 35 mins.
Now baste the chicken and cook for 30 more mins.
Remove the chicken from the pan and place to the side for
serving.
Begin to heat the juices in the pan over a high heat on the
stove for 6 mins and remove any fat from the sauce as it
simmers.
Add some pepper and salt and remove the thyme.
Top the chicken liberally with the thick sauce.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 1 h 30 m
Total Time 1 h 45 m
Calories 337 kcal
Fat 18 g
Carbohydrates 7.9g
Protein 24.4 g
Cholesterol 82 mg
Sodium 582 mg
MAGGIE'S EASIER COQ AU VIN
Ingredients
1 tbsp vegetable oil

1 (4 lb) whole chicken, cut into pieces
1 tsp salt
1 1/2 C. red wine
1 onion
1 tbsp cornstarch
1/3 C. water
Directions
Top your chicken pieces with garlic powder, pepper, and salt.
Sear them in oil for 6 mins.
Now dip your pieces of chicken in the wine then place them
back into the pan.
Add the following to the chicken: onions, and the rest of the
wine.
Place a lid on the pan and cook the mix with a lower level of
heat for 35 mins.
Get a 2nd bowl, and combine: cornstarch and water.
Cook this mix for 4 mins.
Now combine the cornstarch mix with the wine mix and stir.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 35 m
Total Time 45 m
Calories 344 kcal
Fat 17.9 g
Carbohydrates 3.7g
Protein 31.8 g
Cholesterol 100 mg
Sodium 498 mg
LEMON AND BUTTER CHICKEN
Ingredients
1/4 C. all-purpose flour, or as needed

salt and black pepper to taste
2 eggs, beaten
1 tbsp white sugar
1 tbsp grated Parmesan cheese
2 tbsps olive oil
1/4 C. butter
2 tsps minced garlic
1/4 C. dry sherry
1/4 C. lemon juice
2 tsps low-sodium chicken base
Directions
Get a bowl, combine: pepper, flour, and salt.

Get a 2nd bowl, add: parmesan, whisked eggs, and sugar.
Coat your chicken with the flour mix first and then the
parmesan mix.
For 7 mins per side, cook the chicken in olive oil until fully
done.
Then place the pieces to the side.
Now gently simmer your chicken base, lemon juice, sherry,
and garlic, in the same pan, in melted butter.
Add the chicken back to the pan and cook everything for 17
more mins.
Liberally top the chicken with the sauce.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 15 m
Total Time 30 m
Calories 405 kcal
Fat 22.8 g
Carbohydrates 15g
Protein 32.7 g
Cholesterol 194 mg
Sodium 416 mg
FRENCH DESSERT II
(VANILLA PUFFS)
Ingredients
1/2 C. white sugar

1 pinch salt
2 C. milk
2 egg yolks, beaten
1/2 C. shortening
1 C. water
1 pinch salt
4 eggs
Directions
Get a bowl and whisk your yolks in it for 2 mins.

Begin heating the following in a pan: salt, half C. sugar, and
flour.
While stirring, add in the milk gradually, and continue
stirring.
Once all the milk has been added get the contents boiling for
1 min.
Now add some of this mix to your yolks and mix for 20 more
secs.
Add all the yolks to the pan and stir everything until smooth.
Once the mix starts to boil add vanilla and shut the heat.
Let the contents cool a bit then place a covering on the pan
and place everything in the fridge until chilled.
This is your custard filling.
else.
Get another pan and mix water and shortening.
Get this mix boiling then add salt and 1 C. of flour.
Combine this mix until a ball is formed.
Shut the heat and one by one add your eggs while continue to
stir.
Now add tablespoons of this mix to a cookie sheet and then
cook everything, for 12 mins, in the oven.
After 12 mins of cooking lower the oven’s temperature to
400 degrees and cook for 23 more mins.
Let the pastries cool and then fill them with the custard mix.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 1h
Total Time 1 h 30 m
Calories 255 kcal
Fat 14.4 g
Carbohydrates 25.1g
Protein 6.4 g
Cholesterol 120 mg
Sodium 81 mg
FRENCH STYLE HONEY MUSTARD CHICKEN WITH TARRAGON
Ingredients
3 tbsps Dijon mustard

2 tbsps honey
2 tbsps dried tarragon
2 tsps dried basil
2 tsps dried thyme
1/8 tsp salt
4 boneless, skinless chicken breast halves
1 C. white wine
Directions
Get a bowl, combine: pepper, honey tarragon, thyme, salt,

basil, and Dijon.
Begin to fry your chicken in oil and top each piece with the
honey mix.
Once both sides are coated, add in a quarter of a C. of wine
to the pan.
Place a lid on the pan, and let chicken gently cook, over low
heat, for 12 mins.
At this point all liquid should be evaporated.
Add in another quarter of a C. of wine and cook for 7 more
mins.
At this point the chicken should be fully done.
Place it to the side.
Add in the rest of the wine to the pan and turn up the heat.
Stir and scrape the bottom of pan and let 1/3 of liquid
evaporate with a light boil.
Top the chicken with this sauce.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 25 m
Total Time 35 m
Calories 298 kcal
Fat 8.5 g
Carbohydrates 14.8g
Protein 28.1 g
Cholesterol 68 mg
Sodium 437 mg
FRENCH APPETIZER
(TOASTED FRENCH BREAD WITH NUTS AND PARSLEY)
Ingredients
1 French baguette, cut into 1/3 inch thick slices

4 oz. crumbled blue cheese
1/2 C. chopped walnuts
Directions
Melt your butter and then set your oven to 400 degrees
before doing anything else.
Coat one side of each of your pieces of bread with the butter
and then layer the bread in a casserole dish with this side
facing down.
Get a bowl, combine: pepper, blue cheese, salt, and more
butter.
Top your bread with an even amount of this mix and then
some nuts.
Cook the bread in the oven for 7 mins then top the bread with
some parsley.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 30 m
Total Time 40 m
Calories 143 kcal
Fat 8.3 g
Carbohydrates 13.4g
Protein 4.4 g
Cholesterol 16 mg
Sodium 280 mg
MANGO BRIE
Ingredients
1 (2.2 lb) wheel Brie cheese

2 tsps ground curry powder
1 (12 oz.) jar mango chutney
1 C. chopped cashews
1 French baguette, cut into 1/2 inch slices
Directions

Top your brie with the curry and press it in.
Now top the coated brie with the chutney and then the nuts.
Cook the brie in the oven, in a baking dish, for 17 mins, and
serve it with some French bread.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 15 m
Total Time 25 m
Calories 187 kcal
Fat 11 g
Carbohydrates 13.8g
Protein 9g
Cholesterol 31 mg
Sodium 318 mg
SHALLOT SOUP
Ingredients
2 tbsps butter
2 medium shallots, finely chopped
2 C. water
3 C. fresh shelled green peas
3 tbsps whipping cream (optional)
Directions
Stir fry your shallots in butter for 4 mins then add in: pepper,
peas, salt, and water.
Get everything boiling.
Once the mix is boiling, place a lid on the pot, set the heat to
low, and let the mix cook for 15 mins.
Now puree the peas and add them to the pan along with the
cream.
Heat everything back up and then add more pepper and salt.
Enjoy.
Timing Information:
Preparation 5 m
Cooking 12 m
Total Time 17 m
Calories 195 kcal
Fat 10.3 g
Carbohydrates 20.2g
Protein 6.8 g
Cholesterol 31 mg
Sodium 202 mg
COUNTRY SIDE PIE OF SEASONED PORK AND BEEF
Ingredients
1/2 lb lean ground beef

1/2 lb ground pork
1 small onion, finely chopped
3/4 C. water
1 stalk celery, finely chopped
1 carrot, finely chopped
3 cubes chicken bouillon
1 bay leaf
1 baking potato, finely chopped
1 (9 inch) unbaked deep dish pie crust
1 egg yolk
1 tbsp water
Directions
Stir fry the following until browned: garlic, onions, and pork.
Add: bay leaf, 3/4 C. of water, bouillon, celery, and carrots.
Let this mix gently boil for 12 mins.
else.
Add the following to the carrot mix: nutmeg, potato, cloves,
pepper, and cinnamon.
Cook everything for 2 mins.
Now shut the heat.
Get a bowl, combine: 1 tbsp of water and egg yolk.
Now coat your pie shell with this mix.
Pour the carrot mix into the shell and add the top crust.
Crimp the edges and cut some incisions into the top of the
pie.
Top the pie with more egg mix and cook everything in the
oven for 50 mins.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 45 m
Total Time 1 h 15 m
Calories 361 kcal
Fat 21.5 g
Carbohydrates 24.4g
Protein 16.7 g
Cholesterol 81 mg
Sodium 887 mg
GARLIC POTATO BAKE
Ingredients
2 lbs russet potatoes, skin removed, cut into 1/2 inch pieces
2 tbsps olive oil
4 onions, thinly sliced
2 tbsps chopped garlic
1/2 C. butter
salt to taste
ground white pepper, to taste
1 tbsp finely minced fresh parsley
Directions

Now boil your potatoes, in water, for 3 mins, then remove all
the liquids.
Begin to stir fry your onions, in olive oil, for 9 mins, and
then add the garlic.
Fry the garlic until it is tender and place this mix in a bowl.
Place 1/3 of the potatoes into a frying pan over melted butter
and add some pepper and salt.
Add half of the onion mix, then 1/3 more of the potatoes.
Add the remaining onion mix and then the last of the
potatoes.
Top everything with some pepper and salt.
Cook the layers in the oven for 14 mins.
Garnish the dish with parsley and serve.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 25 m
Total Time 55 m
Calories 325 kcal
Fat 20.1 g
Carbohydrates 34.6g
Protein 3.5 g
Cholesterol 41 mg
Sodium 119 mg
FRENCH DESSERT III
(WALNUT FRUIT PIE)
Ingredients

1 C. white sugar
1 egg
1/4 tsp salt
1 tsp ground nutmeg
1 tsp baking soda
1/2 C. chopped walnuts
2 1/2 C. diced apple without peel
2 tbsps hot water
3 oz. cream cheese, softened
3 tbsps unsalted butter, softened
1 1/2 C. sifted confectioners' sugar
Directions
Coat a pie pan with oil or nonstick spray and then set your
Get a bowl, mix: hot water, 1/4 C. of butter, 1 tsp vanilla,
sugar, apples, egg, nuts, salt, flour, cinnamon, soda, and
nutmeg.
Form a thick mix and then fill your pie pan with it.
At the same time get a bowl, and mix: confectioners', cream
cheese, 1/2 tsp vanilla, and 3 tbsps butter.
Let the mix sit until the pie is done then spread the frosting
before serving.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 1h
Total Time 1 h 10 m
Calories 453 kcal
Fat 19.6 g
Carbohydrates 67.6g
Protein 4.6 g
Cholesterol 62 mg
Sodium 313 mg
MUSHROOM SAUCE
Ingredients
1 tbsp butter
2 tbsps shallot, minced
1 tsp minced garlic (optional)
3 tbsps butter
2 C. sliced fresh mushrooms
1 C. beef broth
1/3 C. red wine
1 tbsp Worcestershire sauce
1 bay leaf
1/4 tsp chopped fresh thyme, or to taste
1 tbsp cornstarch
2 tbsps cold water
Directions
Stir fry your shallots and garlic in butter (1 tbsp), for 5 mins,
then add the rest of the butter, and fry your mushrooms in it
for 7 mins.
Add in: thyme, broth, bay leaf, Worcestershire, and wine.
Get the mix boiling for 1 min then set the heat to low and
gently cook the contents for 35 mins.
Now add in some pepper and salt.
Combine some water and cornstarch and mix this into the
mushroom mix and get everything hot.
Enjoy.
Timing Information:
Preparation 25 m
Cooking 45 m
Total Time 1 h 10 m
Calories 146 kcal
Fat 11.8 g
Carbohydrates 5.5g
Protein 2.1 g
Cholesterol 31 mg
Sodium 324 mg
CREAMY CHICKEN AND SHERRY
Ingredients
6 bone-in chicken breast halves, with skin

1 (10.75 oz.) can condensed cream of mushroom soup
1 (4.5 oz.) can mushrooms, with liquid
1 C. sour cream
1/2 C. cooking sherry
1 tbsp paprika
Directions

Layer your chicken breasts with their skin facing upwards in
a casserole dish.
Get a bowl, mix: sherry, soup, sour cream, and mushrooms
(with juice).
Top the chicken with the sour cream mix and then add some
paprika.
Cook the chicken for 80 mins in the oven.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 1 h 15 m
Total Time 1 h 25 m
Calories 540 kcal
Fat 32 g
Carbohydrates 9.8g
Protein 49.5 g
Cholesterol 161 mg
Sodium 699 mg
BURGUNDY BEEF II
Ingredients
1 C. beef broth
1 tbsp tomato paste
1 tsp beef demi-glace
3 tbsps bacon drippings
2 lbs beef round, cut into 3 inch pieces
3 tbsps sherry wine
1 1/2 C. chopped onions
1 C. Burgundy wine
3 sprigs fresh rosemary
1 sprig fresh thyme
1 bay leaf
12 fresh mushrooms, sliced
1/4 C. butter
1 tbsp chopped fresh parsley, for garnish
Directions
Get a bowl, combine: demi-glace, broth, tomato paste, and

flour.
Brown your beef in bacon drippings, then place it to the side.
Add in the onions and the wine and cook the contents for 7
mins before adding in the tomato paste mix.
Get everything boiling, while stirring, and add the burgundy
wine.
Grab a cheesecloth square and place in it: a bay leaf, parsley,
thyme, and rosemary.
Add this bunch of herbs to the burgundy mix.
Place a lid on the pan and let the mix gently boil, with a low
level of heat, for 3.5 hrs.
Now stir fry your mushrooms in butter, until brown, then
combine the meat with the mushrooms and cook for 17 more
mins.
Remove the herbs and add everything to a baking dish for
serving.
Top with parsley and serve.
Enjoy.
Timing Information:
Preparation 20 m
Cooking 3h
Total Time 3 h 20 m
Calories 576 kcal
Fat 36.6 g
Carbohydrates 18.1g
Protein 31.8 g
Cholesterol 120 mg
Sodium 526 mg
BUTTERY EGG BITES
Ingredients
1/4 tsp softened butter

2 tsps heavy cream
2 eggs
1 tsp minced fresh chives
1 tsp grated Parmesan cheese
Directions

Coat your ramekins with butter and add some cream to each.
Break the eggs over the cream and make sure the yolk of the
egg is in the center of each ramekin.
Top each one with parmesan, salt, chives, and pepper.
Cook the contents in the oven for 14 mins then let them cool
for 5 mins.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 15 m
Total Time 25 m
Calories 196 kcal
Fat 15.2 g
Carbohydrates 1.2g
Protein 13.6 g
Cholesterol 390 mg
Sodium 1183 mg
CREPES II
(VEGAN APPROVED)
Ingredients
1/2 C. soy milk

1/2 C. water
1/4 C. melted soy margarine
1 tbsp turbinado sugar
2 tbsps maple syrup
1 C. unbleached all-purpose flour
1/4 tsp salt
Directions
Get a bowl, combine: salt, soy milk, flour, water, syrup, 1/4
C. margarine, and sugar.
for 3 hrs.
Coat a frying pan with margarine and then fry 3 tbsps of the
mix until browned (about 3 to 4 mins). Now turn the crepe
over and cook the opposite side for the same amount of time.
Enjoy.
Timing Information:
Preparation 5 m
Cooking 20 m
Total Time 2 h 25 m
Calories 268 kcal
Fat 12.1 g
Carbohydrates 35.6g
Protein 4.3 g
Cholesterol 0 mg
Sodium 295 mg
MUSHROOMS AND ANGEL HAIR
Ingredients

1/4 C. white wine
1 (8 oz.) package pasta, angel hair
1 large white onion, chopped
1 tbsp chopped garlic
2 (8 oz.) packages sliced fresh mushrooms
2 C. creme fraiche
1/2 C. grated Parmesan cheese for topping
3 tbsps sour cream
Directions
Sear your chicken in oil then add some pepper, salt, and the
wine.
Let the contents gently boil for 22 mins until the chicken is
fully done.
At the same time boil your pasta in water and salt for 9 mins.
Then remove all the liquids.
Once the chicken is done, cut it into chunks and then begin to
stir fry your garlic and onions in the drippings.
Now add the mushrooms once the onions are see-through and
fry them until they become tender.
Add in the chicken chunks, the sour cream, and the crème
fraiche.
Mix everything and get it all hot.
Layer the creamy chicken mix over the pasta and top the
contents with some parmesan.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 30 m
Total Time 1 h
Calories 708 kcal
Fat 43.1 g
Carbohydrates 35.1g
Protein 47.6 g
Cholesterol 256 mg
Sodium 270 mg
APPLE TENDERLOINS
Ingredients
1 tbsp butter
1 1/2 lbs pork tenderloin
1 medium onion, thinly sliced
1 large sweet apple - peeled, cored and thinly sliced
5 oz. chicken stock
1/3 (12 fluid oz.) bottle hard apple cider
2 tbsps heavy cream
Directions

Sear your pork, in butter, then place it to the side.
Stir fry your onions for 5 mins.
Then add the apples and fry everything for 2 more mins
before adding the flour and cooking for 1 additional min.
Get a bowl, combine: cider and stock.
Add this to the apple mix as well as some pepper and salt.
Add the pork back into the mix as well.
Place a lid on the pan and place everything in the oven for 50
mins.
Now cut your pork into thick strips.
Puree the apple mix in a food processor then place the puree
back into the pot.
Get the mix hot again and add 2 tbsps of crème.
Once everything is hot top your pork with this mix.
Enjoy.
Timing Information:
Preparation 20 m
Cooking 1h
Total Time 1 h 20 m
Calories 204 kcal
Fat 8.4 g
Carbohydrates 9g
Protein 20.7 g
Cholesterol 72 mg
Sodium 175 mg
EASY FRENCH CANADIAN STYLE POUTINE
(FRIES WITH MOZZARELLA AND GRAVY)
Ingredients

1 (10.25 oz.) can beef gravy
5 medium potatoes, cut into fries
2 C. cheese curds
Directions
Deep fry your fries in oil while heating your gravy.

Cook the fries for about 6 mins.
Place the fries on some paper towel to remove the excess
oils.
Now top the fries with the cheese.
Add the hot gravy over the cheese and let it melt from the
heat.
Enjoy hot.
Timing Information:
Preparation 5 m
Cooking 20 m
Total Time 25 m
Calories 708 kcal
Fat 46.3 g
Carbohydrates 51g
Protein 23.8 g
Cholesterol 78 mg
Sodium 773 mg
MEDITERRANEAN SALAD
Ingredients
5 fresh tomatoes, cores removed, and diced

5 shallots, coarsely chopped
1/2 C. olive oil
1/4 C. balsamic vinegar
1 loaf French bread, for dipping (optional)
Directions
Add your tomatoes to a large bowl and top them with the
shallots.
Top the mix with your balsamic and the olive oil and
combine everything together.
Let this sit for 10 mins then place a covering over the dish
and put the mix in the fridge for at least 4 days.
Serve the mix over some French bread.
Enjoy as a dip as well.
Timing Information:
Preparation
Cooking 10 m
Total Time 15 m
Calories 433 kcal
Fat 19.7 g
Carbohydrates 55.3g
Protein 10.9 g
Cholesterol 0 mg
Sodium 505 mg
QUICHE II
(CHARDS AND ONIONS)
Ingredients
2 tbsps butter, divided

1/4 C. plain dried bread crumbs
2 C. 2% milk
8 oz. salmon fillets, skin removed
1/2 bunch Swiss chard, chopped
1/2 tsp salt
1/2 tsp dried marjoram
3 eggs
Directions
Coat a pie dish with butter and bread crumbs.

Then set your oven to 350 degrees before doing anything
else.
Gently boil your fish in milk.
Then place a lid on the pot and let the contents cook for 12
mins.
Now stir fry your chards and onions, in butter, in a 2nd pot,
until soft, then add: nutmeg, salt, marjoram, and pepper.
Add the onion mix to the pie and then break up the salmon in
the pie as well.
Get a bowl and beat 1 C. of milk from the fish and your eggs
for 1 min.
Place this mix into the pie as well.
Let the pie cool before serving.
Enjoy.
Timing Information:
Preparation 45 m
Cooking 35 m
Total Time 1 h 20 m
Calories 154 kcal
Fat 9.3 g
Carbohydrates 6.7g
Protein 10.8 g
Cholesterol 99 mg
Sodium 289 mg
FRENCH BEAN CASSEROLE
Ingredients
2 tbsps olive oil

1 onion
2 carrots, peeled and diced
1 lb dry navy beans, soaked overnight
4 C. mushroom broth
1 cube vegetable bouillon
1 bay leaf
1 sprig fresh rosemary
1 sprig fresh lemon thyme, chopped
1 sprig fresh savory
1 large potato, peeled and cubed
Directions
With some twine, bunch together the following herbs:

savory, parsley, thyme, and rosemary.
Stir fry your carrots and onions in oil then add them to your
crock pot with the following: bay leaf, beans, bouillon, and
mushroom broth.
Add some water if everything is not submerged in liquid.
Then drop in your bunch of herbs.
Cook the mix for 8 hrs on low and then add your potatoes
Discard the spice bunch.
Enjoy.
Timing Information:
Preparation 20 m
Cooking 9h
Total Time 9 h 20 m
Calories 279 kcal
Fat 4.4 g
Carbohydrates 47.2g
Protein 15.3 g
Cholesterol 0 mg
Sodium 141 mg
SALAD II
(OLIVES, POTATOES, AND ROMA TOMATOES)
Ingredients
1/2 lb new potatoes, quartered

1/4 C. pitted nicoise olives
1/2 onion, thinly sliced
1 (6 oz.) can tuna
1/3 lb fresh green beans - rinsed, trimmed and blanched
1/2 lb mixed salad greens
1 C. lemon vinaigrette
3 hard-cooked eggs, quartered
3 roma (plum) tomatoes, thinly sliced
1 tbsp capers
4 anchovy filets
Directions
Boil your potatoes in water and salt for 17 mins. Then

remove all the liquid.
Get a bowl, mix: beans, potatoes, tuna, parsley, onions, and
olives.
Place a covering on the bowl and place everything in the
fridge for 5 hrs.
Get a 2nd bowl mix: anchovies, vinaigrette, capers, tuna mix,
salad greens, tomatoes, and eggs.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 15 m
Total Time 2 h 45 m
Calories 299 kcal
Fat 8.8 g
Carbohydrates 34.7g
Protein 20.1 g
Cholesterol 175 mg
Sodium 1311 mg
QUINOA XL
(CREAMY CASSEROLE OF BROCCOLI AND MUSHROOMS)
Ingredients
1 C. quinoa
2 C. water
1 tsp olive oil
1 tsp salt
2 C. chopped broccoli
1 (10 oz.) can low-sodium cream of mushroom soup
1 C. shredded Cheddar cheese
1/2 C. French-fried onions
1/2 C. light sour cream
1 tsp lemon pepper
1/2 C. French-fried onions
Directions
For 35 mins let your quinoa sit submerged in water.

Then use a strainer to rinse the quinoa under cold water
before boiling it in fresh water and 1 tsp of salt and olive oil.
Once boiling place a lid on the pot, lower the heat, and let it
cook for 22 mins.
For 7 mins steam your broccoli over 2 inches of boiling
water with a steamer insert and a big pot.
Now add the following to your quinoa: lemon pepper,
broccoli, sour cream, soup, fried onions, and cheese.
Top everything with some pepper and salt and stir
everything.
Add everything to a casserole dish and cook it all in the oven
for 15 mins.
Enjoy.
Timing Information:
10 m 40 m 1 h 20 m
Calories 494 kcal
Fat 32.1 g
Carbohydrates 39.8g
Protein 10.3 g
Cholesterol 31 mg
Sodium 1003 mg
CHAPTER 5: EASY GERMAN COOKBOOK
SALAD OF CUCUMBERS AND ONIONS I
(GURKENSALAT)
Ingredients
2 large cucumbers, sliced thin

1/2 onion, sliced thin (optional)
1 tsp salt
1/2 C. sour cream
2 tbsps white sugar
2 tbsps white vinegar
1 tsp dried dill
1 tsp dried parsley
1 tsp paprika
Directions
Get a bowl, combine: onions, cucumbers, and salt.

Leave this mix in the fridge for 40 mins. Then add in:
parsley, sour cream, dill, vinegar, and sugar.
Place a covering of plastic around the dish and let it sit in the
fridge throughout the night.
Serve with some paprika.
Enjoy.
Timing Information:
Preparation
Cooking 20 m
Total Time 8 h 50 m
Calories 60 kcal
Fat 3.1 g
Carbohydrates 7.9g
Protein 1.1 g
Cholesterol 6 mg
Sodium 301 mg
PORK WITH CREAMY MUSHROOMS
(JAGERSCHNITZEL)
Ingredients
1 C. bread crumbs
4 pork steaks or cutlets, flattened thin
1 egg, beaten
1 (8 oz.) can sliced mushrooms
1 1/2 C. water
1 tbsp cornstarch
1/2 C. sour cream
Directions
Get a bowl, combine: flour and bread crumbs.

Get a 2nd bowl for your eggs.
Coat your pieces of pork first with the eggs then with the dry
mix.
Begin to fry your pork for 6 mins each side then remove
them from the pan.
Add the mushrooms and onions to the pan and begin to fry
them until the onions become see through and the
mushrooms begin to sweat. Now add the water and the beef
cube.
Stir the mix until the cube fully dissolves in the water. Then
let the mix simmer for 22 mins.
Combine your sour cream and cornstarch together then add it
to the simmering mushroom sauce.
Stir the mix and let the contents continue to simmer over low
heat for 2 more mins.
Liberally top your pork with the mushroom sauce.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 25 m
Total Time 40 m
Calories 556 kcal
Fat 33.5 g
Carbohydrates 29.9g
Protein 32.9 g
Cholesterol 157 mg
Sodium 683 mg
ROASTED GERMAN STYLE CHICKEN
Ingredients
1 tsp kosher salt

1/2 tsp caraway seeds
1/2 tsp dried sage
1/4 tsp fennel seeds
1/4 tsp coriander seeds
1/4 tsp dried rosemary
2 tbsps paprika
2 tsps garlic powder
2 tsps all-purpose flour
1 tsp onion powder
1 (4 lb) broiler-fryer chicken, cut in half lengthwise
Directions

With a mortar and pestle, grind the following: rosemary,
kosher salt, coriander, caraway, fennel, and sage.
Combine in: onion powder, paprika, flour, and garlic powder.
Get a bowl, add in: the grinded spices and oil.
Stir the spices and oil to form a paste.
Coat your chicken with the spice and cook everything for 1
hour in the oven.
Enjoy.
Timing Information:
Preparation 20 m
Cooking 1h
Total Time 1 h 30 m
Calories 495 kcal
Fat 34.5 g
Carbohydrates 3.1g
Protein 41.5 g
Cholesterol 129 mg
Sodium 446 mg
DUMPLINGS IN GERMANY I
(SPAETZLE)
Ingredients
1/4 C. milk
2 eggs
1 pinch freshly ground white pepper
1/2 tsp salt
1 gallon hot water
2 tbsps butter
Directions
Get a bowl, combine: nutmeg, whisked eggs, flour, milk,

white pepper, and salt.
Form a dough from this mix.
Now press the dough through a cheese grater or through a
sieve with large holes.
Cook the dumplings in hot oil for 9 mins.
Then place them on some paper towel.
Continue frying in batches until everything has been cooked.
Now take all your German dumplings and stir fry them in
butter before topping with parsley.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 1h
Total Time 1 h 10 m
Calories 141 kcal
Fat 6g
Carbohydrates 16.8g
Protein 4.7 g
Cholesterol 73 mg
Sodium 269 mg
DUMPLINGS IN GERMANY II
(SEMMELKNOEDEL)
Ingredients
1 (1 lb) loaf stale French bread, cut into 1 inch cubes

1 C. milk
2 tbsps butter
1 onion, finely chopped
2 eggs
1/2 tsp salt
1 pinch ground black pepper
1/2 C. dry bread crumbs (optional)
Directions
Get your milk simmering in a pot.

Get a bowl, combine: hot milk and bread.
Let the bread stand for 17 mins.
At the same time, stir fry your onions in butter, until soft,
then add the parsley, and cook the mix for 2 more mins.
Add this to the bread and also add: pepper, salt, and beaten
eggs.
Now, using your hands, form the bread into a dough.
Get 5 inches of water and salt boiling.
Form a golf ball sized dumpling and place it in the boiling
water.
If the dumpling breaks apart while boiling add more bread to
the dough and mix it all again.
Otherwise divide your dough into golf ball sized dumplings
and cook everything in the water for 22 mins.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 20 m
Total Time 50 m
Calories 506 kcal
Fat 12.3 g
Carbohydrates 78.8g
Protein 20.5 g
Cholesterol 113 mg
Sodium 1220 mg
ROASTED GERMAN STYLE CHICKEN II
Ingredients
1 (3 lb) whole chicken, giblets removed

1 tbsp onion powder, or to taste
1/2 C. margarine, divided
1 stalk celery, leaves removed
Directions

Coat your chicken with some pepper and salt and then the
onion powder.
Place everything into a casserole dish.
Add about 3 tbsps of margarine inside the chicken and place
the rest of the margarine around the chicken.
Now cut your celery pieces in half and stuff them inside the
chicken as well.
Baste the chicken with its drippings after cooking it for 80
mins then cover the chicken with some foil and let it sit for
40 mins inside the oven with the heat shut.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 1 h 15 m
Total Time 1 h 40 m
Calories 423 kcal
Fat 32.1 g
Carbohydrates 1.2g
Protein 30.9 g
Cholesterol 97 mg
Sodium 662 mg
SHREDDED GERMAN PANCAKES
(KAISERSCHMARREN)
Ingredients
4 eggs, separated
1/2 C. milk
1/2 C. white sugar
1 pinch salt
2/3 C. raisins (optional)
1 tbsp butter
2 tbsps confectioners' sugar
2 C. applesauce (optional)
Directions
Whisk your egg whites until peaks begin to form.

In a 2nd bowl, mix: raisins, milk, flour, sugar, and salt.
Combine both bowls.
Now fry the mix in butter, until golden, and then cook the
opposite side for 2 mins.
Break everything into pieces and cook for a few more mins
before topping the contents with confectioners'.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 5m
Total Time 15 m
Calories 472 kcal
Fat 8.9 g
Carbohydrates 89.9g
Protein 11.6 g
Cholesterol 196 mg
Sodium 109 mg
POTATO SALAD IN GERMANY
Ingredients
3 C. diced peeled potatoes

4 slices bacon
1 small onion, diced
1/4 C. white vinegar
2 tbsps water
3 tbsps white sugar
1 tsp salt
Directions
Boil your potatoes in water for 12 mins. Then drain all the
liquid and let it cool.
Now fry your bacon until crispy then place the bacon to the
side after breaking it into pieces.
Stir fry your onions in the drippings and combine in: pepper,
vinegar, salt, sugar, and water.
Get everything boiling then add the parsley, bacon, and
potatoes.
Once everything is hot place it all in a serving dish.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 20 m
Total Time 50 m
Calories 183 kcal
Fat 3.9 g
Carbohydrates 32.2g
Protein 5.4 g
Cholesterol 10 mg
Sodium 796 mg
POTATO SALAD IN GERMANY II
Ingredients
9 potatoes, peeled
6 slices bacon
3/4 C. chopped onions
2 tbsps white sugar
2 tsps salt
1/2 tsp celery seed
3/4 C. water
1/3 C. distilled white vinegar
Directions
Boil your potatoes in water and salt for 32 mins.

Meanwhile fry your bacon until crispy and then remove it
from the pan after breaking it into pieces.
Cook the onions in the bacon fat until browned and combine
in: pepper, flour, celery seed, sugar, and salt.
Continue heating for 5 mins then add in the vinegar and
water and get it all boiling.
Finally add the potatoes and the bacon and get everything
hot.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 50 m
Total Time 1 h
Calories 205 kcal
Fat 6.5 g
Carbohydrates 32.9g
Protein 4.3 g
Cholesterol 10 mg
Sodium 512 mg
EASY BAKED PANCAKES
Ingredients
1/4 C. butter
1 C. milk
6 eggs, lightly beaten
1/8 tsp salt
Directions

While the oven preheats add your butter to a casserole dish
and let it melt.
Get a bowl, combine: salt, flour, eggs, and milk.
Add this to the casserole dish as well.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 40 m
Total Time 55 m
Calories 235 kcal
Fat 13.6 g
Carbohydrates 18.2g
Protein 9.9 g
Cholesterol 210 mg
Sodium 190 mg
EASY GERMAN INSPIRED STEW
Ingredients
2 lbs kielbasa sausage, cut into 1 inch pieces

1 (12 fluid oz.) can or bottle beer
1 (20 oz.) can sauerkraut, drained
Directions
Mix your sauerkraut, beer, and sausage in the crock pot.

Then place a lid on it and cook everything for 7 hrs with a
low heat.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 6h
Total Time 6 h 10 m
Calories 383 kcal
Fat 31.1 g
Carbohydrates 7.8g
Protein 14.7 g
Cholesterol 75 mg
Sodium 1491 mg
POTATO SALAD IN GERMANY III
Ingredients
3 lbs potatoes, peeled and chunked

2 tsps salt
1/2 C. mayonnaise
1/2 C. cider vinegar
2 tbsps white sugar
2 tbsps dried parsley
Directions
Boil your potatoes in water and salt for 17 mins. Then

remove all the liquid. Place the contents in a bowl.
Get a 2nd bowl, mix: onions, pepper, mayo, salt, oil, parsley,
sugar, and vinegar.
Combine both bowls and evenly coat the pieces of potato by
stirring.
Leave the salad to sit for 60 mins. Then serve.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 15 m
Total Time 1 h 30 m
Calories 355 kcal
Fat 20.5 g
Carbohydrates 39.5g
Protein 4.3 g
Cholesterol 6 mg
Sodium 768 mg
CABBAGE AND APPLES
Ingredients
2 tbsps butter
5 C. shredded red cabbage
1 C. sliced green apples
1/3 C. apple cider vinegar
3 tbsps water
1/4 C. white sugar
2 1/4 tsps salt
Directions
Get the following boiling: pepper, butter, salt, cabbage,

water, apples, cloves, vinegar, and sugar.
a low level, and let everything cook for 2 hours with a gentle
simmer.
Enjoy.
Timing Information:
Preparation 20 m
Cooking 1 h 30 m
Total Time 1 h 50 m
Calories 148 kcal
Fat 6g
Carbohydrates 23.6g
Protein 1.4 g
Cholesterol 15 mg
Sodium 1375 mg
BEEF ROLLS OF BACON, ONIONS, AND PICKLES
(ROULADEN)
Ingredients
1 1/2 lbs flank steak, 1/4 inch flilets, 3 inches in width

German stone ground mustard, to taste
1/2 lb thick sliced bacon
2 large onions, sliced
1 (16 oz.) jar dill pickle slices
2 tbsps butter
2 1/2 C. water
Directions
Top each piece of steak with mustard then layer: onions,

pickles, and bacon on each.
Shape the filet into a roll then place a toothpick in each to
preserve the structure.
Brown your steaks in butter then add in 2.5 C. of water and
bouillon.
Mix the bouillon and water together and then gently boil the
rolls for 60 mins with a low level of heat.
Enjoy.
Timing Information:
Preparation 20 m
Cooking 1 h 10 m
Total Time 1 h 30 m
Calories 264 kcal
Fat 17.4 g
Carbohydrates 7.7g
Protein 19.1 g
Cholesterol 59 mg
Sodium 1450 mg
EASTERN EUROPEAN MEAT PASTRIES
Ingredients

1 1/2 lbs lean ground beef
1 (16 oz.) can sauerkraut, drained and pressed dry
2 (8 oz.) cans refrigerated crescent rolls
1 (8 oz.) package shredded Cheddar cheese
Directions

Stir fry your beef and onions until the beef is fully done then
remove all the excess oils before adding in your sauerkraut.
Get everything hot and then shut the heat.
Flatten your rolls and then place them into a casserole dish.
Top the rolls with the onion mix and then layer the 2nd piece
of dough on top.
Crimp the edges of the two layers of dough together then top
everything with some cheese.
Cook the dish in the oven for 27 mins.
Enjoy.
Timing Information:
Preparation 20 m
Cooking 25 m
Total Time 45 m
Calories 674 kcal
Fat 42.3 g
Carbohydrates 32.5g
Protein 37.1 g
Cholesterol 114 mg
Sodium 894 mg
PANCAKES IN GERMANY II
Ingredients
6 eggs
1 C. milk
2 tbsps butter, melted
1 1/2 C. white sugar
3/4 C. buttermilk
1/2 C. butter
2 tbsps light corn syrup
1 tsp baking soda
2 tsps vanilla extract
Directions
Coat a casserole dish with melted butter and then set your
Get a bowl, combine until smooth: flour, milk, and eggs.
Cook this mix for 20 mins, in the oven, in the casserole dish.
Now boil the following for 9 mins: baking soda, sugar, corn
syrup, buttermilk, and regular butter.
Shut the heat and combine in the vanilla.
When serving your pancake, add a liberal topping of
buttermilk sauce.
Enjoy.
Timing Information:
Preparation 20 m
Cooking 20 m
Total Time 40 m
Calories 283 kcal
Fat 12.7 g
Carbohydrates 37.5g
Protein 5.5 g
Cholesterol 121 mg
Sodium 235 mg
EASTERN EUROPEAN MEAT PASTRIES II
(BIEROCK)
Ingredients
1 1/2 (.25 oz.) packages active dry yeast

1/2 C. white sugar
2 C. warm water
1/2 C. powdered milk
1 1/2 tsps baking powder
1/2 C. shortening
1 lb lean ground beef
1 lb ground Italian sausage
1 C. chopped onion
3 C. shredded cabbage
3 tbsps prepared mustard
2 tsps salt
2 tsps ground black pepper
1/2 C. shredded, processed American cheese
1/2 C. shredded Cheddar cheese
Directions
Get a bowl, combine: water, sugar, and yeast.

Wait 12 mins before adding: shortening, flour, baking
powder, and dry milk.
Now for another 12 mins work the mixture with your hands
into a soft pliable dough.
Place a towel over the bowl and let it sit for 35 mins before
working the dough with your hands for 5 more mins.
At the same time stir fry your onions, brown beef, and
sausage until fully done then remove all the excess oils.
Add in: pepper, cabbage, salt, and mustard. Let this mix cook
for 7 mins before adding in the cheese and cooking
everything until the cheese is melted.
else.
Take a piece of dough, flatten it, and then fill it with some of
the beef mix and fold it all into a bun.
Place everything in a casserole dish coated with nonstick
spray and continue creating more meat filled buns.
Enjoy.
Timing Information:
Preparation 45 m
Cooking 1h
Total Time 1 h 45 m
Calories 630 kcal
Fat 34.3 g
Carbohydrates 55g
Protein 24.6 g
Cholesterol 69 mg
Sodium 1129 mg
DUMPLINGS IN GERMANY II
(SPAETZLE)
Ingredients

3/4 tsp salt
1/8 tsp pepper
3 eggs
3/8 C. 2% milk
3 tbsps butter
1 onion, sliced
1 1/2 C. shredded Emmentaler cheese
Directions
Get a bowl, sift: pepper, flour, salt, and nutmeg.

Get a 2nd bowl and whisk your eggs in it.
Combine both bowls then add in: flour and milk.
Let this sit for 35 mins.
Now press the dough through a metal grater or cheese grater.
Get some salt and water boiling and cook your spaetzle in it
until you find the pieces beginning to float.
After cooking the spaetzle place everything in a bowl and
add in some cheese (1 C.).
Stir fry your onions in butter until browned then add the
spaetzle and half a C. of additional cheese.
Cook everything until all the cheese is melted.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 20 m
Total Time 1 h
Calories 245 kcal
Fat 13.1 g
Carbohydrates 20.1g
Protein 11.5 g
Cholesterol 102 mg
Sodium 377 mg
GERMAN MEATBALL PARTY APPETIZER
Ingredients
12 fluid oz. tomato-based chili sauce

1 (16 oz.) can whole cranberry sauce
27 oz. Bavarian-style sauerkraut, undrained
1 C. water
1 C. packed brown sugar
1 (16 oz.) package frozen meatballs
Directions
Get a bowl, mix: sugar, chili sauce, water, cranberry sauce,

and sauerkraut.
Put the mix in your crock pot and also the meatballs.
Cook everything for 4 hrs with high heat.
Enjoy.
Timing Information:
Preparation 5 m
Cooking 4h
Total Time 4 h 5 m
Calories 494 kcal
Fat 17.1 g
Carbohydrates 76.7g
Protein 11.5 g
Cholesterol 50 mg
Sodium 1954 mg
EASY GERMAN DUMP DINNER
Ingredients
6 white potatoes, peeled and quartered

1 (3 lb) boneless pork loin roast
1 (32 oz.) jar sauerkraut with liquid
2 tsps caraway seeds
Directions
Add the following to your crock pot: pepper, potatoes, salt,

and garlic.
Now add in the pork after coating it with pepper and salt.
Top everything with the sauerkraut and then the caraway
seeds.
Cook the contents for 8 hrs with low heat.
Enjoy.
Timing Information:
Preparation 20 m
Cooking 8h
Total Time 8 h 20 m
Calories 385 kcal
Fat 15.2 g
Carbohydrates 30.5g
Protein 31.3 g
Cholesterol 83 mg
Sodium 810 mg
MAGGIE’S EASY WIENERSCHNITZEL
Ingredients
1 1/2 lbs veal cutlets, flattened to 1/4 inch thickness

3 tbsps grated Parmesan cheese
2 eggs
1 tsp minced parsley
1/2 tsp salt
1/4 tsp pepper
1 pinch ground nutmeg
2 tbsps milk
1 C. dry bread crumbs
6 tbsps butter
4 slices lemon
Directions
Get a bowl, combine: milk, parmesan, nutmeg, eggs, pepper,

parsley, and salt.
Get a 2nd bowl for your bread crumbs and 3rd bowl for your
flour.
Coat your cutlets with flour first, then egg, and then the bread
crumbs.
Layer all the cutlets in a dish and place everything in the
fridge for 65 mins with a covering.
Sauté each piece in butter for 4 mins per side and then top the
contents with drippings and a few pieces of lemon.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 15 m
Total Time 1 h 30 m
Calories 515 kcal
Fat 29.1 g
Carbohydrates 33.7g
Protein 29.1 g
Cholesterol 230 mg
Sodium 782 mg
LENTILS FROM GERMANY
Ingredients
2 C. dried brown lentils, rinsed and drained

3 C. chicken stock
1 bay leaf
1 C. chopped carrots
1 C. chopped celery
1 C. chopped onion
1 C. cooked, cubed ham
1/4 tsp freshly grated nutmeg
5 drops hot pepper sauce
1/4 tsp caraway seed
1/2 tsp celery salt
Directions
Add the following to a crock pot: ham, lentils, pepper,

Worcestershire, parsley, garlic powder, celery salt, nutmeg,
caraway, hot sauce, onions, stock, carrots, and bay leaf.
Place the lid on the slow cooker and let it cook for 9 hrs on
low.
Enjoy over cooked rice.
Timing Information:
Preparation 10 m
Cooking 8h
Total Time 8 h 10 m
Calories 221 kcal
Fat 2.3 g
Carbohydrates 34.2g
Protein 16 g
Cholesterol 10 mg
Sodium 608 mg
EASTERN EUROPEAN STYLE LASAGNA
Ingredients
9 lasagna noodles
1 (10.75 oz.) can condensed cream of mushroom soup
1 (10.75 oz.) can condensed cream of chicken soup
2 C. milk
1 lb kielbasa, cut in half, diced
1 (20 oz.) can sauerkraut, drained
8 oz. shredded mozzarella cheese
Directions

Boil your pasta in water and salt for 9 mins. Then remove all
the liquids.
Now blend until smooth: milk, chicken soup, and
mushrooms.
Layer the following in a casserole dish: 3 noodles, 1 C. soup,
half sauerkraut, half of your sausage, and half of the cheese.
Continue layering until all of the ingredients have been used.
End with noodles if possible.
Now place a covering of foil around the dish and cook
everything in the oven for 30 mins.
Take off the foil and continue cooking the contents for 20
more mins.
Now top everything with some cheese and let it melt outside
the oven.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 50 m
Total Time 1 h
Calories 303 kcal
Fat 17.6 g
Carbohydrates 22.1g
Protein 14.4 g
Cholesterol 42 mg
Sodium 1115 mg
STOVETOP EGG NOODLES
Ingredients
1 (16 oz.) package egg noodles

1 stick butter
1 medium head green cabbage, chopped
Directions
Boil your noodles in water and salt for 6 mins then remove
all the liquids.
Simultaneously stir fry your cabbage in butter, then add some
pepper and salt.
Fry this mix for 8 mins then combine in the noodles and the
cabbage.
Continue cooking for 6 more mins.
Enjoy.
Timing Information:
Preparation 5 m
Cooking 15 m
Total Time 20 m
Calories 690 kcal
Fat 28.2 g
Carbohydrates 93g
Protein 19 g
Cholesterol 155 mg
Sodium 325 mg
LUNCH IN GERMANY
Ingredients
2 lbs sauerkraut, rinsed and drained

1 tbsp caraway seeds (optional)
1/4 C. brown sugar
1 apple, diced
1/2 lb bacon, cut into 1-inch pieces
1 1/2 lbs kielbasa sausage, cut into 1-inch thick slices
Directions
Get the following boiling: apples, sauerkraut, sugar, and

caraway.
Once it is all boiling set the heat to low and let the contents
cook for 120 min.
Stir the mix at least 3 or 4 times.
Stir fry your onions and bacon for 12 mins then pour it into
the sauerkraut mix.
Now stir fry your sausage in the drippings for 13 mins and
add it in with the rest of the ingredients.
Layer everything into a baking dish and cook it all in the
oven for 65 mins.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 3 h 20 m
Total Time 3 h 35 m
Calories 777 kcal
Fat 62.3 g
Carbohydrates 28.6g
Protein 24.6 g
Cholesterol 128 mg
Sodium 2702 mg
ROASTED BBQ CHICKEN WITH SAUERKRAUT
Ingredients

1 C. barbecue sauce
22 oz. sauerkraut
Directions

Pour your sauerkraut into a casserole dish and top it with the
chicken pieces.
Now liberally add in your bbq sauce and cook the contents in
the oven for 35 mins.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 40 m
Total Time 1 h
Calories 253 kcal
Fat 1.9 g
Carbohydrates 29.2g
Protein 28.6 g
Cholesterol 68 mg
Sodium 1794 mg
COUNTRYSIDE CABBAGE
Ingredients
1/2 C. margarine
1 onion, peeled and diced
1 head savoy cabbage, shredded
1 (15 oz.) can sliced potatoes
1 1/2 lbs kielbasa sausage
3 tbsps red wine vinegar
1/2 C. water
Directions
Stir fry your onions in margarine until tender. Then add the
potatoes and the cabbage and cook the mix until the cabbage
is soft.
Now add in: pepper, sausage, salt, wine, and vinegar.
Place a lid on the pot and continue cooking everything until
the sausage is fully done.
Now add in your water and place the lid back on the pot
again.
Cook the contents for 12 mins.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 25 m
Total Time 35 m
Calories 568 kcal
Fat 46.2 g
Carbohydrates 22.2g
Protein 18.2 g
Cholesterol 75 mg
Sodium 1408 mg
GERMAN STYLE OATS
Ingredients
3 quarts water
2 tbsps salt
5 C. steel cut oats
2 lbs ground beef
2 lbs ground pork sausage
2 large onions, finely chopped
1/4 C. cooking oil
Directions
Boil your water, pepper, and salt in the crock pot.

Once it is boiling add in your oats and cook for 95 mins with
high heat.
Now get a bowl, combine: onions, beef, and pork.
Add this mix to the oats.
Set the heat to low and cook for 3.5 hours.
Place everything into a casserole dish let it cool off and then
place it all in the fridge for 60 mins.
Now you want to cut this casserole into pieces like bacon but
a bit wider and thicker.
Fry each piece in oil until browned all over.
Enjoy.
Timing Information:
Preparation 5 h
Cooking 10 m
Total Time 6 h 30 m
Calories 511 kcal
Fat 35.6 g
Carbohydrates 29g
Protein 18 g
Cholesterol 69 mg
Sodium 1036 mg
CURRY SAUSAGE
Ingredients
3 (15 oz.) cans tomato sauce

1 lb kielbasa
2 tbsps chili sauce
1/2 tsp onion salt
1 tbsp white sugar
1 pinch paprika
Curry powder to taste
Directions
Turn on your oven's broiler before doing anything else.

Now get the following simmering with a low level of heat:
pepper tomato sauce, sugar chili sauce, and onions salt.
Simmer this mix for 8 mins.
At the same time cook your sausage under the broiler for 5
mins per side. Then cut the sausage into half inch pieces.
Place your sausage pieces in a casserole dish and top them
with the tomato sauce mix.
Now garnish everything with some curry powder and some
paprika.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 20 m
Total Time 30 m
Calories 451 kcal
Fat 31.7 g
Carbohydrates 26.1g
Protein 18.4 g
Cholesterol 75 mg
Sodium 3019 mg
APPLES, PICKLED CABBAGE, AND SAUSAGE
Ingredients
6 apples - peeled, cored and chopped

1 (32 oz.) package sauerkraut
1/4 C. brown sugar
2 lbs kielbasa sausage, sliced
Directions
Get your sauerkraut boiling then add in your apples and

continue gently boiling with a medium to low level of heat
for 12 mins.
Now add in the sausage and the sugar and cook the mix for 7
more mins.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 15 m
Total Time 30 m
Calories 591 kcal
Fat 41.7 g
Carbohydrates 35.7g
Protein 20.3 g
Cholesterol 100 mg
Sodium 2372 mg
SOUR CREAM AND ONION PIE
(ZWIEBELKUCHEN)
Ingredients
6 lbs onions, sliced

4 slices bacon
1 (16 oz.) container sour cream
4 egg
1/2 tsp salt
1/2 tsp caraway seed
2 recipes pastry for a 9 inch single crust pie
Directions

Layer your dough along a pizza pan.
Now stir fry your onions until see-through then put them in a
bowl.
Stir fry your bacon, crumble it and add it with the onions.
Whisk your eggs and add them to the mix with the sour
cream and salt as well.
Stir everything and then add flour.
Layer the contents on your dough and top the mix with some
caraway.
Cook the contents for 65 mins in the oven.
Enjoy.
Timing Information:
Preparation 1 h
Cooking 1h
Total Time 2 h
Calories 441 kcal
Fat 26.4 g
Carbohydrates 43.2g
Protein 10.3 g
Cholesterol 93 mg
Sodium 415 mg
GERMAN STYLE SALAD DRESSING
Ingredients
1 egg yolk
3 tbsps white sugar
1 tbsp prepared mustard
2 tbsps butter
1/2 C. white vinegar
1/2 C. half-and-half
Directions
Get the following boiling: vinegar, egg yolk, butter, sugar,

and mustard.
Continue boiling until it becomes thick. Once it has
thickened shut the heat and add in the half and half.
Mix everything then place it all in the fridge until chilled.
Enjoy over salad.
Timing Information:
Preparation 10 m
Cooking 5m
Total Time 15 m
Calories 95 kcal
Fat 7g
Carbohydrates 7.4g
Protein 1.2 g
Cholesterol 52 mg
Sodium 66 mg
GERMAN RUMP ROAST
Ingredients
2 C. cider vinegar
2 C. water
1/3 C. brown sugar
1 tbsp salt
6 black peppercorns
1 bay leaf
2 onions, diced
3 carrots, chopped
2 stalks celery, chopped
4 1/2 lbs rump roast
1 C. sour cream
Directions
Get the following lightly simmer for 3 mins: celery, vinegar,

carrots, water, onions, sugar, bay leaf, cloves, peppercorns,
allspice, salt, and pepper.
Take your roast and create some holes in it.
Then place the roast in a bowl and top it with the wet mix.
Place a lid on the bowl and let it sit in the fridge for at least 4
days. Make sure you flip the roast 1 time each day.
Now separate the roast from the marinade.
Take the marinade and separate the liquid from the veggies
with a strainer. Keep both separate.
But throw away the peppercorns.
Sear your roast, all over, in hot oil, in a Dutch oven for 2 to 3
mins per side.
Set the heat to low and pour in the veggies and 1 C. of liquid.
Place a lid on the pot and let it all cook over low heat for 90
mins. If all the liquid cooks out add more in.
Now take out your roast and carve it.
Then put the pieces back in the liquid.
Place the lid back on the pot and cook everything for 35
more mins.
Set the meat to the side and add some sour cream to the
liquid and get it hot while stirring for 2 mins.
Top the roast with the drippings.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 2 h 15 m
Total Time 5 d 2 h 15
Calories 941 kcal
Fat 61.4 g
Carbohydrates 21.6g
Protein 69.2 g
Cholesterol 1224 mg
Sodium 1457 mg
GERMAN STYLE SOUP I
Ingredients
4 C. water
2 1/2 C. chicken broth
4 tbsps chicken soup base
2 large carrots, finely chopped
4 potatoes, peeled and diced
2 stalks celery, finely chopped
1 red bell pepper, diced
1 C. mayonnaise
8 oz. processed cheese food (eg. Velveeta)
1 C. shredded sharp Cheddar cheese
1/2 C. shredded Swiss cheese
1/4 C. dry potato flakes
Directions
Get the following boiling: water, onions, broth, potatoes,

chicken soup base, carrots, and black pepper.
Once it is boiling set the heat to low and cook the mix for 17
mins.
Stir every 5 mins.
Add in the celery and the bell peppers and cook this for 7
more mins.
Now add the mayo and stir everything until smooth.
Add all the cheese slowly, while whisking, until it is all
melted.
Cook the mix for about 4 to 6 more mins, while stirring, and
then add the potato flakes.
Shut the heat and wait for 17 mins before plating the dish.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 1h
Total Time 1 h 20 m
Calories 327 kcal
Fat 22.4 g
Carbohydrates 20.6g
Protein 11.6 g
Cholesterol 32 mg
Sodium 1377 mg
DUMPLINGS IN GERMANY III
(FLEISCHKUECHLE)
Ingredients
1/2 C. milk
2 hard rolls, day-old
1/2 lb ground beef
1/2 lb ground pork
2 eggs
1 onion, minced
1 tsp dried marjoram
2 tbsps butter
Directions
Let your rolls sit in milk for 17 mins, in a bowl.

Get a 2nd bowl, combine: pepper, rolls, salt, beef, garlic,
pork, marjoram, eggs, parsley, and onions.
Now with your hands mash the mix together and then divide
the mix into eight patties.
Fry each patty for about 7 mins, per side, in butter.
Then place the patties on some paper towels to remove as
much of the excess oils as possible.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 12 m
Total Time 42 m
Calories 195 kcal
Fat 13 g
Carbohydrates 6.2g
Protein 13 g
Cholesterol 95 mg
Sodium 123 mg
FRIED NOODLES OF NUTMEG AND POTATOES
(BADISCHE SCHUPFNUDELN)
Ingredients
1 1/2 lbs russet potatoes

1 egg
1/2 tsp salt
1/4 tsp freshly ground nutmeg
1/4 C. lard or other cooking fat
Directions
Boil your potatoes for 27 mins in water. Then drain all the
liquid and mash them after peeling off the skins.
Use a rolling pin to mash the potatoes.
Now get a bowl, combine: nutmeg, flour, salt, potatoes, eggs,
and parsley.
With your hands form a dough and then flatten the dough on
a working surface.
Once the dough is flat, slice the contents into strips 1.5'' in
length.
Now with a rolling pin flatten the strips more.
Let all the potato noodles sit for 20 mins.
Now fry your strips in lard until browned on both sides.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 40 m
Total Time 1 h 10 m
Calories 215 kcal
Fat 9.6 g
Carbohydrates 27.9g
Protein 4.4 g
Cholesterol 39 mg
Sodium 213 mg
A GERMAN SALAD
Ingredients
1/2 C. white sugar

1/2 C. cider vinegar
1/4 C. cold water
1 tsp salt
1/2 tsp mustard seed
1/2 tsp celery seed
8 C. shredded cabbage
1/2 C. chopped green bell pepper
1 tbsp chopped pimento pepper
Directions
Add the following to a jar, then shake it: celery seed, sugar,
mustard seed, vinegar, salt, and water.
Get a bowl, combine: pimento, cabbage, peppers, and celery.
Then toss this mix with the vinegar mix.
Place everything in the fridge for 2 hrs covered with plastic.
Enjoy.
Timing Information:
Preparation
Cooking 20 m
Total Time 4 h 20 m
Calories 99 kcal
Fat 0.3 g
Carbohydrates 23.4g
Protein 1.5 g
Cholesterol 0 mg
Sodium 414 mg
MAGGIE’S FAVORITE EUROPEAN PANCAKES
Ingredients
10 russet potatoes, peeled and shredded

1 carrot, peeled and shredded
1 onion, finely diced
1 tbsp chopped flat leaf parsley
1 tbsp chopped fresh dill
1/4 C. olive oil
2 C. dry bread crumbs
olive oil for frying, as needed
Directions
Get a bowl, combine: pepper, potatoes, salt, carrots, bread

crumbs, onions, flour, garlic, quarter of a C. of olive oil,
parsley, and dill.
With your hands, form a dough from the mix, then fry
dollops of the dough, in a quarter of a C. of olive oil, for 5
mins each side.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 20 m
Total Time 50 m
Calories 362 kcal
Fat 12.2 g
Carbohydrates 57.5g
Protein 6.7 g
Cholesterol 0 mg
Sodium 856 mg
A GERMAN STYLE CHILI
Ingredients
2 1/2 lbs fresh bratwurst links, cut into 1-inch slices

2 tbsps bacon drippings, divided
1 green bell pepper, diced
2 jalapeno peppers, diced
2 C. sauerkraut, drained
2 (15 oz.) cans red beans, drained and rinsed
2 (15 oz.) cans petite diced tomatoes
1 (28 oz.) can crushed tomatoes
2 (15 oz.) cans tomato sauce
2 (12 fluid oz.) cans tomato juice
1 (12 fluid oz.) can or bottle German-style beer
1 tbsp salt
1 tbsp black pepper
1 tbsp cumin
1/4 C. chili powder
3 tbsps white sugar
2 tsps paprika
1 tsp allspice
1 tsp oregano
2 1/2 oz. milk chocolate candy
Directions
Stir fry your bratwurst in bacon drippings for 17 mins.

Remove the bacon from the pot and add in the jalapenos,
green peppers, and onions.
Cook everything for 9 mins before adding in some more
drippings if necessary.
Now add: the veggies, oregano, sauerkraut, allspice, red
beans, paprika, diced and crush tomatoes, garlic powder,
tomato sauce, sugar, beer, chili powder, salt, cumin, black
pepper and bratwurst.
Get everything boiling then set the heat to low and add in the
milk.
Stir the contents for 2 mins and then let it all cook for 5 hrs.
Make sure you stir the mix every 30 to 45 mins.
Enjoy.
Timing Information:
Preparation 25 m
Cooking 5 h 20 m
Total Time 5 h 45 m
Calories 451 kcal
Fat 26.8 g
Carbohydrates 36.2g
Protein 16.6 g
Cholesterol 52 mg
Sodium 2226 mg
RICE FROM FRANKFURT I
Ingredients
1/4 C. olive oil

1 1/2 lbs fresh bratwurst links, casings removed
1 onion, halved and thinly sliced into half rings
1 tsp minced garlic
2 tsps fennel seed
1 (14.5 oz.) can Bavarian-style sauerkraut, undrained
3 C. uncooked white rice
1 tbsp chicken soup base (paste)
6 C. water
1/4 C. raisins
Directions
For 12 mins stir fry your bratwurst in olive oil. Then add the
garlic and onions cook for 7 more mins.
Now add in the sauerkraut and fennel and cook for 3 more
mins (do not stir).
Add the soup and the rice and stir for 3 mins.
Then add: raisins, water, and black pepper.
Get everything boiling for 5 mins while stirring.
Now set the heat to low and let the contents cook for 30
mins.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 50 m
Total Time 1 h 5 m
Calories 716 kcal
Fat 35.2 g
Carbohydrates 79g
Protein 19 g
Cholesterol 59 mg
Sodium 1633 mg
STOVETOP POTATO AND CHICKEN ROAST
Ingredients

1 (4 lb) chicken, cut into pieces
8 red potatoes, quartered
3 whole cloves
Directions
Coat your chicken with pepper and salt and then some flour.
Fry your chicken for 16 mins in oil until brown.
At the same cook the potatoes in boiling water until tender.
Now drain the oils from the chicken and add the potatoes to
the same pan as the chicken.
Gradually add the warm potato water to the chicken pot and
all the cloves.
Get everything boiling, then place a lid on the pot, and let the
contents simmer until it forms a gravy or a consistency that
you like.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 1h
Total Time 1 h 10 m
Calories 681 kcal
Fat 30.6 g
Carbohydrates 56g
Protein 42.9 g
Cholesterol 115 mg
Sodium 123 mg
DUMPLINGS IN GERMANY IV
(KNOEPHLA)
Ingredients

1/4 tsp salt
1 egg, beaten
1 C. warm water
1 tbsp butter
22 oz. sauerkraut, drained
Directions
Get a bowl, mix: warm water, flour (3 C.), egg, baking

powder, and 1/4 tsp salt.
Form a dough with your hands while adding in flour.
Keep working the mix until it is somewhat stiff.
Shape the dough on a working surface by rolling it into a
cylindrical shape of half an inch in thickness.
Cut the cylinder into as many half an inch pieces as possible
and drop them into boiling water with some salt.
Cook the dumplings until they begin to rise to top.
Once they rise let the dumplings cook for 3 more mins then
remove all the liquids.
Now fry your potatoes with some pepper and salt, in oil, until
golden.
Simultaneously sauté your dumplings, in butter, in batches,
for a few mins, until golden, then add them to the potatoes.
Once everything is golden (dumplings and potatoes) add in
the sauerkraut and get it hot.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 30 m
Total Time 1 h
Calories 500 kcal
Fat 8.3 g
Carbohydrates 93.4g
Protein 13.3 g
Cholesterol 36 mg
Sodium 857 mg
A NORTHERN GERMAN STEW
Ingredients
1 lb kale, stemmed and chopped

3 slices bacon, chopped
1/2 onion, chopped
2 C. water, or as needed to cover
2 tsps beef bouillon granules
1 tbsp prepared mustard
1/2 lb thickly sliced cooked ham, or to taste
4 links kielbasa sausage
Directions
Boil your kale in water and salt for 2 mins then remove it
from the liquid.
Stir fry your bacon for 9 mins, then remove it from the pan as
well.
Add in the onions and fry them for 6 mins then add the kale
Submerge everything in just enough water and get it all
boiling.
Once everything is boiling, set the heat to low and add the
bouillon.
Gently boil the mix for 35 mins.
Now add in the mustard, ham, and sausage.
Cook this mix for 35 more mins.
Now add in some pepper and salt.
Enjoy.
Timing Information:
Preparation 20 m
Cooking 1 h 25 m
Total Time 1 h 45 m
Calories 828 kcal
Fat 66.1 g
Protein 38.7 g
Cholesterol 161 mg
Sodium 2696 mg
EASTERN EUROPEAN TOMATO STEW
(BORSHT)
Ingredients
3 lbs bone-in chicken pieces

1 gallon water
1 (10.75 oz.) can condensed tomato soup
1 tbsp salt
1 large head cabbage, cored and shredded
3 large peeled and diced red potatoes
1 large carrot, diced
3 bay leaves
1 bunch chopped fresh dill
Directions
Boil your chicken in water for 32 mins. Then shred the meat
and throw away the bones and skin.
Combine salt, tomato soup, and water (1 gallon) in a big pot.
Get it all boiling.
Once the mix is boiling lower the heat to a gentle simmer and
add: bay leaf, cabbage, chicken, potatoes, onions, and
carrots.
Cook this mix for about 25 mins then add the dill and
parsley.
Add more salt if you like.
Enjoy.
Timing Information:
Preparation 20 m
Cooking 1 h 10 m
Total Time 1 h 45 m
Calories 308 kcal
Fat 10.5 g
Carbohydrates 31.3g
Protein 23.5 g
Cholesterol 60 mg
Sodium 966 mg
A GERMAN COUNTRYSIDE BREAKFAST
Ingredients
1 tsp butter
3 slices bacon, cut into 1/2 inch pieces
2 potatoes
3 eggs
Directions
Gently boil your potatoes in water and salt for 17 mins. Then
remove all the liquid and cut it into quarter inch slices.
Fry your bacon in butter for 8 mins then remove it from the
pot.
Cook the potatoes in the drippings and butter for 7 mins.
Whisk your eggs with some pepper and salt and add them to
the potatoes along with the bacon.
Flip the mix after cooking for 4 mins.
Enjoy.
Timing Information:
Preparation 20 m
Cooking 15 m
Total Time 35 m
Calories 351 kcal
Fat 14.6 g
Carbohydrates 37.9g
Protein 17.8 g
Cholesterol 266 mg
Sodium 440 mg
A SOUP OF TOMATOES AND POTATOES
Ingredients
2 lbs ground beef

4 (10.75 oz.) cans condensed tomato soup
2 1/2 C. milk
1 1/8 C. water, or as needed
6 white potatoes, peeled and sliced 1/4 inch thick
1 small head cabbage, cored and sliced
3 carrots, sliced
1 small onion, chopped
Directions
Stir fry your beef, until fully done, in a Dutch oven, then
drain the excess oils.
Now add in: water, cabbage, milk, potatoes, tomato soup,
and onions.
Get everything boiling then reduce the heat and let
everything cook for 35 mins.
Now set the heat to its lowest level and continue cooking for
90 more mins.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 2h
Total Time 2 h 30 m
Calories 489 kcal
Fat 17.5 g
Carbohydrates 57g
Protein 28.2 g
Cholesterol 75 mg
Sodium 983 mg
A GERMAN SNACK
(SOUR CREAM AND CHERRIES)
Ingredients
1 (16 oz.) can pitted sour red pie cherries

1 1/2 tsps cornstarch
1/2 C. cold water
1 tbsp white sugar
2 tbsps lemon juice
1 C. sour cream
Directions
Separate the cherries from their liquid.

Get a bowl, combine until smooth: water and cornstarch.
Put the cherry liquid in a pot.
Now add in the cornstarch mix and get everything boiling.
Make sure you stir the mix as it heats and continue cooking
for 6 mins.
Now combine in: lemon juice and sugar.
Shut and heat and once everything has cooled add in the
cherries.
Enjoy the dish at room temp or cold.
Timing Information:
Preparation 5 m
Cooking 5m
Total Time 40 m
Calories 242 kcal
Fat 16.2 g
Carbohydrates 22.9g
Protein 3.6 g
Cholesterol 34 mg
Sodium 52 mg
SALAD OF CUCUMBERS AND ONIONS II
(GURKENSALAT)
Ingredients
2 English cucumbers, sliced very thin

1 tbsp salt
3 green onions, finely chopped
1 C. sour cream
4 tsps vinegar
2 tsps vegetable oil
1 tsp dried dill weed
Directions
Get bowl, mix: salt and cucumbers.

Let them sit covered for 60 mins.
Simultaneously get a 2nd bowl, combine: dill, sour cream,
oil, vinegar, and sauerkraut.
Now remove all the liquid from the cucumbers and add in
your onions.
Top the cucumbers with the dill and sauerkraut mix and stir
everything so the dressing is evenly distributed throughout
the salad.
Enjoy.
Timing Information:
Preparation
Cooking 15 m
Total Time 1 h 15 m
Calories 169 kcal
Fat 14.5 g
Carbohydrates 8.5g
Protein 3g
Cholesterol 25 mg
Sodium 1780 mg
GERMAN ARTISAN SANDWICH
Ingredients
2 tbsps grapeseed oil

1/2 red onion, thinly sliced
8 slices German rye bread
4 slices smoked Gouda cheese
4 slices provolone cheese
1/4 C. marinated artichoke hearts, drained and chopped
Directions
Fry your onions for 10 mins in grapeseed oil. Then place to

the side in a bowl.
Coat your bread pieces with the oil remains from frying the
onions and some pepper and salt.
Place half of the bread pieces in the skillet with the oiled side
facing downwards and layer: 1 piece of provolone, artichoke
hearts, 1 piece of Gouda, and onion. Place remaining pieces
of bread to form sandwiches.
Fry sandwiches for 4 mins, then flip.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 15 m
Total Time 30 m
Calories 437 kcal
Fat 24.6 g
Carbohydrates 34.3g
Protein 20.1 g
Cholesterol 51 mg
Sodium 1028 mg
GERMAN STYLE CHEESECAKE
Ingredients
3/8 C. butter
1/2 C. white sugar
1 egg
1 tsp baking powder
18 oz. quark
3 tbsps oil
3/4 C. white sugar
1 individual packet vanilla sugar
1 (3 oz.) package non-instant vanilla pudding mix
2 egg yolks
1 egg
2 1/8 C. milk
Directions
Set your oven at 350 degrees before doing anything else.

Add eggs into a mixture of cream cheese and brown sugar
before adding vanilla and flour.
Form dough and press this into the bottom and sides of a
baking dish.
Pour a mixture of quark, oil, vanilla sugar, egg yolks, egg,
milk, 3/4 C. white sugar, lemon juice and pudding over a
crust in the baking dish.
Bake this in the preheated oven for about 60 minutes
Refrigerate it for a few hours.
Serve.
Timing Information:
Preparation 15 m
Cooking 1h
Total Time 1 h 15 m
Calories 341 kcal
Carbohydrates 41.6 g
Cholesterol 97 mg
Fat 15.8 g
Fiber 0.4 g
Protein 9g
Sodium 207 mg
SAUERKRAUT SWISS SOUP
Ingredients

3 tbsps butter
3 C. water
4 cubes beef bouillon
8 oz. shredded corned beef
3 C. half-and-half cream
3 C. shredded Swiss cheese
8 slices rye bread, toasted and cut into triangles
Directions
Cook onion and celery in hot butter for a few minutes and
then add flour, bouillon and water before bringing all this to
boil.
Cook on low heat for 5 minutes and then add cream, corned
beef, sauerkraut and 1 C. of the cheese before cooking
everything for 30 minutes more.
Serve in bowls after topping it with bread and cheese, and
broiling it until the cheese melts.
Timing Information:
Preparation 15 m
Cooking 1 hr
Total Time 1 h 15 m
Calories 465 kcal
Fat 30.5 g
Cholesterol 107 mg
Sodium 1127 mg
Carbohydrates 24.3 g
Fiber 1.7 g
Protein 24.7 g
CHAPTER 6: EASY PORTUGUESE COOKBOOK
PORTUGUESE BREAD
Ingredients
1 C. milk
1 egg
2 tbsps margarine
1/3 C. white sugar
3/4 tsp salt
3 C. bread flour
2 1/2 tsps active dry yeast
Directions
To make this bread grab your bread maker. Enter the

following into it: yeast, milk, flour, beaten eggs, salt, and
margarine.
Set the bread machine to its basic cycle and let the machine
go.
Let the bread sit for 10 mins before serving.
Enjoy.
Timing Information:
Preparation 5 m
Cooking 3h
Total Time 3 h 5 m
Calories 179 kcal
Fat 3.2 g
Carbohydrates 31.7g
Protein 5.6 g
Cholesterol 17 mg
Sodium 181 mg
COD CASSEROLE
Ingredients
2 lbs salted cod fish

5 large potatoes, peeled and sliced
3 large onions, sliced
3/4 C. olive oil
1 1/2 tsps crushed red pepper flakes
1 tsp paprika
3 tbsps tomato sauce
Directions
Submerge your cod in water for 8 hrs. Then remove all the
liquids and let it sit for another 8 hours in new water.
Now get a saucepan boiling with more fresh water.
Once the water is boiling place your cod into the pot and
cook the fish for 7 mins.
At the same time set your oven to 375 degrees before doing
anything else.
Get a bowl, combine: tomato sauce, olive oil, paprika, garlic,
pepper flakes, and parsley.
Place your potato pieces into a baking dish and then layer the
cod and then the onions over the potato. Now add more
potatoes and the dry mix.
Cook everything for 50 mins in the oven.
Enjoy.
Timing Information:
Preparation 20 m
Cooking 45 m
Total Time 1d1h5m
Calories 476 kcal
Fat 15.6 g
Carbohydrates 31.9g
Protein 50.5 g
Cholesterol 1115 mg
Sodium 5346 mg
PASTEIS DE NATA
(PORTUGUESE CUSTARD DESSERT)
Ingredients
1 C. milk
3 tbsps cornstarch
1/2 vanilla bean
1 C. white sugar
6 egg yolks
1 (17.5 oz.) package frozen puff pastry, thawed
Directions
Coat a muffin pan with nonstick spray or oil and set your
Heat the following, while mixing, until it is thick: vanilla,
milk, sugar, and cornstarch.
Now get a bowl, add in your yolks and half of a C. of the
vanilla mix.
Stir the mix until it is smooth, and add the yolks into the pot
and stir the contents again.
Stir and cook this mix for 6 more mins and then discard the
beans.
Now line the sides and bottom of the muffin tin with puff
pastry and top the pastry with the vanilla mix.
Cook everything for 25 mins in the oven.
Enjoy.
Timing Information:
Preparation 20 m
Cooking 20 m
Total Time 40 m
Calories 336 kcal
Fat 18.2 g
Carbohydrates 38.7g
Protein 5g
Cholesterol 104 mg
Sodium 114 mg
PORTUGUESE DATE APPETIZER
Ingredients
1 lb sliced bacon
30 dates
Directions
Cut your pieces of bacon in half then wrap your dates with
them.
Now stake a toothpick through each to preserve the structure.
Cook the dates under the broiler for 7 mins with a broiler
pan.
Now flip each date and brown the opposite side.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 30 m
Total Time 40 m
Calories 278 kcal
Fat 20.5 g
Carbohydrates 19g
Protein 5.9 g
Cholesterol 31 mg
Sodium 379 mg
CALDO VERDE
Ingredients

1 onion, minced
6 potatoes, peeled and thinly sliced
2 quarts cold water
6 oz. linguica sausage, thinly sliced
2 1/2 tsps salt
1 lb kale, rinsed and julienned
Directions
Stir fry your garlic and onions, in olive oil, in a big pot, for 5
mins.
Now add the potatoes and continue cooking for 5 more mins
before adding the water.
Get everything boiling and cook the potatoes for 22 mins.
At the same time stir fry your sausage for 12 mins then
remove any excess oils.
Once the potatoes are done mash them in a food processor,
then add them back into the pot with the sausage and some
pepper and salt.
Get the soup hot again, place a lid on the pot, and cook
everything for 7 mins.
Now add the kale and cook the mix for 7 more mins then add
some olive oil.
Enjoy.
Timing Information:
Preparation 20 m
Cooking 30 m
Total Time 1 h
Calories 402 kcal
Fat 20.2 g
Carbohydrates 45.2g
Protein 11.7 g
Cholesterol 25 mg
Sodium 1352 mg
KALE SOUP FROM PORTUGAL
Ingredients
1/2 lb dried white pea beans

1/2 lb chorizo sausage, thinly sliced
1 lb beef soup bones
1 quart water
1 medium head cabbage, diced
2 bunches kale - rinsed, dried and diced
1 quart hot water or as needed
Directions
Let your beans sit submerged in water throughout the night.

Cook the following for 65 mins: 1 qt. of water, beans, soup
bones, and chorizo.
Now add in: potatoes, kale, and cabbage.
Pour in more water to submerge the contents and cook
everything for 25 more mins before adding some pepper and
salt.
Enjoy.
Timing Information:
Preparation
Cooking 1 h 30 m
Total Time 8 h
Calories 302 kcal
Fat 9.4 g
Carbohydrates 42.2g
Protein 14.9 g
Cholesterol 20 mg
Sodium 321 mg
QUEIJADAS
(SWEET MUFFINS)
Ingredients
3 eggs
2 C. white sugar
3 tbsps butter
2 C. milk
Directions
Coat a muffin tin with nonstick spray and then set your oven
Now process the following in a food processor, until smooth:
butter, eggs, and sugar.
Add the milk and the flour then pulse the contents some
more.
Finally add the vanilla.
Evenly distribute your batter throughout the muffin pan and
cook everything in the oven for 50 mins.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 45 m
Total Time 55 m
Calories 148 kcal
Fat 3.3 g
Carbohydrates 27.5g
Protein 2.5 g
Cholesterol 38 mg
Sodium 37 mg
EASY PORTUGUESE BREAD
Ingredients
3 tsps baking powder
1/2 tsp salt
2 tbsps white sugar
3/4 C. milk
Directions
Get a bowl, combine: sugar, flour, salt, and baking powder.

Combine in the milk and stir the contents into a dough.
Shape the mix into small balls. Then flatten them on a
working surface.
Each piece should have half an inch of thickness.
Now fry everything in hot oil until brown, then flip, and fry
again.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 15 m
Total Time 30 m
Calories 118 kcal
Fat 5.9 g
Carbohydrates 14.3g
Protein 2g
Cholesterol < 1 mg
Sodium < 169 mg
MALASADAS
(SUGARY FRIED PASTRIES)
Ingredients
1 (.25 oz.) package active dry yeast

1 tsp white sugar
1/4 C. warm water (110 degrees F/45 degrees C)
6 eggs
1/2 C. white sugar
1 C. evaporated milk
1 C. water
1 tsp salt
2 quarts vegetable oil for frying
2 C. white sugar
Directions
Get a bowl, combine: a quarter of a C. of warm water, 1 tsp

sugar, and yeast.
Get a 2nd bowl and whisk your eggs in it.
Get a 3rd bowl for your flour.
Create an opening in the middle of the flour and add the
following in the center: salt, yeast mix, 1 C. water, eggs,
milk, half C. sugar, and melted butter.
Form everything into a dough and place a towel over the
bowl.
Let the dough rise until it has become twice its original size.
Now get your oil hot for frying about 375 degrees and fry
your dough in tbsp sized dollops until browned.
Once you have finished one batch place them in a bowl with
sugar and shake the contents.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 40 m
Total Time 50 m
Calories 88 kcal
Fat 3.3 g
Carbohydrates 13.2g
Protein 1.6 g
Cholesterol 16 mg
Sodium 40 mg
SPICY SPANISH BEEF STIR FRY
Ingredients
3/4 C. red wine

1/4 C. water
1 tbsp chili paste
1/2 tsp white pepper
1/2 tsp salt
6 (4 oz.) beef tenderloin steaks
Directions
Get a bowl, combine: salt, wine, white pepper, beef, water,

chili paste, and garlic.
Mix everything to make sure the beef is covered with
seasonings.
Fry your beef for 3 mins per side then place them to the side.
Pour the beef drippings into the wine mix and add the beef
back into the pan and fry everything for 3 more mins with
additional oil.
Combine the wine mix with the beef and get everything
boiling.
Let the contents cook for 5 mins.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 20 m
Total Time 30 m
Calories 467 kcal
Fat 38.6 g
Carbohydrates 4g
Protein 20.5 g
Cholesterol 81 mg
Sodium 272 mg
MAGGIE’S EASY PORTUGUESE SOUP
Ingredients

2 C. diced onion
1 lb smoked sausage, sliced
1 medium head cabbage, diced
2 (15 oz.) cans kidney beans
2 C. ketchup
1 (10.5 oz.) can beef consommé
2 2/3 quarts water
1 tsp salt
1/2 C. vinegar
Directions
Stir fry your onions until soft then add in the sausage and
cook everything for 7 more mins.
Now add: water, salt, cabbage, pepper, consommé, potatoes,
garlic powder, ketchup, and beans.
Get everything boiling, set the heat to low, and cook the
contents for 40 mins.
Now add the vinegar and continue cooking for 65 more mins.
Enjoy.
Timing Information:
Preparation 20 m
Cooking 1 h 30 m
Total Time 1 h 50 m
Calories 537 kcal
Fat 19.9 g
Carbohydrates 73.3g
Protein 20.7 g
Cholesterol 37 mg
Sodium 2127 mg
GARBANZO AND CABBAGE SOUP
Ingredients

4 tbsps olive oil
1 lb Portuguese chourico, broken into large chunks
2 (15 oz.) cans kidney beans, drained
1 (15 oz.) can garbanzo beans, drained
5 Yukon Gold potatoes, cubed
2 pork chops
salt and pepper
3 tbsps Pimenta Moida (Portuguese hot diced peppers)
1 bunch kale - washed, dried, and shredded
1/2 head savoy cabbage, shredded
Directions
Stir fry your garlic and onions in olive oil until tender then
add the pork, chourico, potatoes, and beans.
Add in the water to submerge everything and also some
pepper and salt.
Get everything boiling then set the heat to low and cook the
mix until you find that the potatoes are soft.
Add in some more pepper and salt and also the pimento.
Continue cooking the mix for 2 more mins then add the
cabbage and kale.
Now turn up the heat and boil everything for 7 mins.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 30 m
Total Time 50 m
Calories 348 kcal
Fat 17.1 g
Carbohydrates 33g
Protein 17.3 g
Cholesterol 36 mg
Sodium 618 mg
RICE FROM PORTUGAL
Ingredients
1 1/2 quarts milk

1 C. uncooked white rice
1 C. white sugar
2 eggs, beaten
Directions
Heat your milk and sugar until it is bubbly. Then add the rice
and cook the mix for 65 mins with a low heat.
The contents should not be boiling during this time.
Now shut the heat and add in the whisked eggs gradually.
Enjoy.
Timing Information:
Preparation 5 m
Cooking 1h
Total Time 1 h 5 m
Calories 296 kcal
Fat 5g
Carbohydrates 53.2g
Protein 9.5 g
Cholesterol 61 mg
Sodium 93 mg
RESTAURANT STYLE CLAMS I
Ingredients
5 lbs clams in shell, scrubbed clean, remove any which are

opened
1 1/2 lbs chorizo, sliced into chunks
1 large onion, cut into thin wedges
1 (14.5 oz.) can diced tomatoes
2 C. white wine
1/4 C. olive oil
Directions
Add the following to a big pot: clams, wine, sausage,

tomatoes, and onions.
Place a lid on the pot and cook the mix with a high level of
heat until your clams open.
When all the clams have opened add some olive oil and serve
the dish in soup bowls with a liberal amount of broth.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 20 m
Total Time 50 m
Calories 697 kcal
Fat 52.6 g
Carbohydrates 9.1g
Protein 29.9 g
Cholesterol 104 mg
Sodium 1567 mg
SPANISH SAUSAGE AND PEPPERS
Ingredients
2 lbs chorizo sausage, casings removed and crumbled

2 green bell peppers, seeded and diced
2 sweet onion, peeled and diced
1 (6 oz.) can tomato paste
1 C. red wine
1 C. water
2 tbsps crushed garlic
Directions
Add the following to your crock pot: garlic, sausage, water,

green pepper, wine, onions, and tomato paste.
Place a lid on the pot, after stirring the contents, and cook the
mix for 8 hrs with low heat.
Enjoy the dish over cooked yellow rice.
Timing Information:
Preparation 15 m
Cooking 10 h
Total Time 10 h 15 m
Calories 579 kcal
Fat 43.6 g
Carbohydrates 11.5g
Protein 29 g
Cholesterol 100 mg
Sodium 1574 mg
COUNTRYSIDE PORTUGUESE POTATOES AND WINE
Ingredients
2 tbsps extra-virgin olive oil

1 lb beef stew meat, cut into cubes
2 bay leaves
1 pinch ground black pepper
1 pinch salt
1 onion, diced
1 carrot, diced
1 pinch paprika
1/2 fresh tomato, diced
1 C. white wine
1 C. water
3 red potatoes, peeled and cubed
1 sweet potato, peeled and cubed
1 (14.5 oz.) can green beans, drained
Directions
Coat your beef with flour and then add the following to a
large pot with oil: pepper, beef, bay leaves, and garlic.
Once the beef is browned all over, about 7 mins of frying,
add some salt.
Now add: paprika, onion, carrots, and green pepper.
Cook the onion mix for 7 mins. Then add: parsley, tomato,
water, and wine.
Place a lid on the pot and cook everything for 35 mins.
Add the green beans and the sweet and red potatoes.
Let the potatoes cook for 50 mins.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 1 h 30 m
Total Time 2 h
Calories 398 kcal
Fat 12 g
Carbohydrates 37.9g
Protein 27.4 g
Cholesterol 65 mg
Sodium 279 mg
FAVA BEANS SPANISH STYLE
Ingredients
5 tbsps olive oil

3 large onions, diced
2 tbsps red pepper flakes
1/4 C. tomato sauce
2 C. hot water
salt to taste
2 tsps paprika
2 (19 oz.) cans fava beans
Directions
Stir fry your garlic and onions in oil until browned.

Now add paprika, pepper flakes, pepper, tomato sauce, salt,
parsley, and hot water.
Get the mix boiling, set the heat to low, and cook everything
for 35 mins.
Now add in your beans and shut the heat.
Let the beans sit in the mix for 15 mins with a lid on the pot.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 30 m
Total Time 45 m
Calories 221 kcal
Fat 9.5 g
Carbohydrates 27.7g
Protein 7.4 g
Cholesterol 0 mg
Sodium 300 mg
LINGUICA SOUP
Ingredients
1 ham hock
1 (10 oz.) linguica sausage, sliced
1 onion, minced
2 quarts water
2 celery rib, diced
2 carrots, diced
1 (15 oz.) can stewed tomatoes
1/2 head cabbage, thinly sliced
1 (15 oz.) can kidney beans
Directions
Get the following boiling in a big pot: water, ham hock,

onions, and linguica.
Place a lid on the pot and cook everything for 65 mins.
Take out the ham hock and take off all of the meat.
Dice this meat and place it back into the pot along with:
garlic, potatoes, tomato sauce, celery, stewed tomatoes, and
carrots.
Place the lid on the pot again and cook everything for 90
mins.
Stir the contents every 10 to 15 mins.
Now add the beans and the cabbage.
Cook this mix for 12 mins then serve.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 2 h 40 m
Total Time 2 h 50 m
Calories 268 kcal
Fat 12.9 g
Carbohydrates 25.6g
Protein 13.3 g
Cholesterol 32 mg
Sodium 581 mg
RICE CASSEROLE
Ingredients
3 C. water
1 1/2 C. uncooked white rice
1 tbsp butter
1 tbsp olive oil
1 tbsp olive oil
1 small onion, diced
2 (5 oz.) cans tuna, drained
3/4 C. heavy cream
3 tbsps ketchup
1 tsp hot pepper sauce
1/2 C. sliced black olives
1/2 C. shredded Cheddar cheese
Directions
Get the following boiling: 1 tbsp of olive oil, rice, butter, and
water.
Once the mix is boiling, place a lid on the pot, and set the
heat to a low level. Cook the rice for 27 mins.
else.
Stir fry your onions and garlic in 1 tbsp of olive oil for 7
mins then add the following: pepper, tuna, salt, hot sauce,
ketchup, and cream.
Now add half of your rice to a casserole dish then top it with
the tuna then add the rest of the rice.
Coat the layers with cheese and olives.
Cook the casserole in the oven for 25 mins.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 45 m
Total Time 1 h
Calories 442 kcal
Fat 22.5 g
Carbohydrates 42g
Protein 17.4 g
Cholesterol 68 mg
Sodium 318 mg
CACOILA
(PORTUGUESE BEEF)
Ingredients
2 lbs beef stew meat, cleaned, cut into 1 inch cubes

3 oranges, juiced
1/4 C. white wine
1 tsp hot pepper sauce
1 tsp vegetable oil
2 bay leaves
1 tsp paprika
Directions
Get a bowl, add the following: pepper, pepper sauce, garlic,

salt, orange juice, allspice, oil, paprika, bay leaves, and wine.
Place a covering on the bowl and put it all in the fridge for 8
hrs.
Now cook your beef and the sauce for 65 mins in a large pot.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 1h
Total Time 14 h
Calories 437 kcal
Fat 30 g
Carbohydrates 10.8g
Protein 28.5 g
Cholesterol 101 mg
Sodium 91 mg
CHICKEN SOUP FROM SPAIN
Ingredients
1 whole bone-in chicken breast, with skin

1 onion, cut into thin wedges
1/2 tsp lemon zest
1 sprig fresh mint
6 C. chicken stock
1/3 C. thin egg noodles
2 tbsps diced fresh mint leaves
salt to taste
1/4 tsp freshly ground white pepper
Directions
Gently boil the following for 40 mins: mint sprig, chicken

breast, lemon zest, parsley, and onions.
Take out the chicken and cut it into strips.
Now run the broth through a strainer and add it back to the
pot.
Get the broth boiling, then add the diced mint and the pasta.
Add some white pepper and salt as well.
Cook the pasta for about 9 mins then shut the heat and add
in: chicken and lemon juice.
Divide the soup amongst your serving dishes and garnish
each one with mint and a piece of lemon.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 1h
Total Time 1 h 10 m
Calories 159 kcal
Fat 7.1 g
Carbohydrates 6.8g
Protein 16.8 g
Cholesterol 49 mg
Sodium 63 mg
CAJUN PEPPERS AND RED BEANS
Ingredients
1 tbsp olive oil

8 oz. bacon, cooked and cubed
1 1/2 C. diced onion
1/4 C. diced green bell pepper
4 bay leaves
6 oz. sliced andouille sausage
1 small smoked ham hock
2 C. dry kidney beans, soaked overnight
1 tsp Cajun seasoning
8 C. chicken broth
1 tsp salt
1 1/2 C. cooked rice
6 tbsps thinly sliced green onion
Directions
Stir fry your bacon for 4 mins in very hot oil then add in:
ham hock, onion, sausage, bell pepper, bay leaves, and garlic.
Now add the beans and fry them for 3 mins.
Add in: stock, Worcestershire and the Cajun seasoning.
Get the mix boiling, set the heat to low, and cook the
contents for 60 mins.
Now add in some salt, place a lid on the pot, and continue
cooking everything for 17 more mins.
Now shut the heat and let the contents stand for 25 mins.
Remove the ham hock and throw it away.
Divide the soup into serving dishes and add a quarter of a C.
of rice to each and well as some green onions.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 1h
Total Time 1 h 10 m
Calories 671 kcal
Fat 36 g
Carbohydrates 54.9g
Protein 31.9 g
Cholesterol 67 mg
Sodium 1240 mg
SPANISH CLAMS
Ingredients
24 small clams in shell, scrubbed

1/4 C. cornmeal
1/4 C. olive oil
8 oz. chourico sausage, diced
1 medium red onion, sliced
1 pinch red pepper flakes (optional)
1 (12 fluid oz.) can or bottle dark beer
1 (8 oz.) bottle clam juice
1 (28 oz.) can crushed roma tomatoes
3 tbsps diced fresh oregano
Directions
Submerge your clams in water, in a saucepan, then add the

cornmeal.
Let the contents sit for 25 mins then run the clams until
water.
Stir fry your garlic in olive oil for 5 mins then add: red
pepper flakes, chourico, and onions.
Cook the mix for 4 mins. Then add your beer and let the mix
cook for 5 mins.
Now add in the clams, tomatoes, and clam juice.
Place a lid on the pan and cook the contents until the clams
open.
Add pepper, salt, and oregano.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 20 m
Total Time 30 m
Calories 435 kcal
Fat 30.5 g
Carbohydrates 23.2g
Protein 12.9 g
Cholesterol 46 mg
Sodium 910 mg
PORTUGUESE GREEN SOUP (CALDO VERDE)
Ingredients
3 tbsps olive oil

1 onion, finely diced
6 potatoes, peeled and thinly sliced
1 lb cabbage, thinly sliced
2 quarts water
8 oz. Portuguese chourico sausage, casing removed, sliced
1/4-inch thick
1 tsp smoked paprika
2 tsps salt
pepper to taste
olive oil
Directions
Stir fry your garlic and onions in 3 tbsps of olive oil for 5
mins then add half of your cabbage and the potatoes.
Cook the cabbage for 5 mins.
Add the water and get everything boiling.
Place a lid on the pot and let the contents gently boil over
medium heat for 17 mins.
Now with an immersion blender puree the soup.
Then get everything hot again.
Add in the rest of the cabbage, the sausage, some pepper,
salt, and paprika.
Get the mix simmering and then place the lid back on the pot.
Divide the soup between your serving bowls and top
everything with some olive oil
Enjoy.
Timing Information:
Preparation 30 m
Cooking 40 m
Total Time 1 h 10 m
Calories 456 kcal
Fat 27 g
Carbohydrates 44.7g
Protein 11 g
Cholesterol 26 mg
Sodium 1144 mg
RESTAURANT STYLE RABBIT
Ingredients
1 (2 lb) rabbit, cleaned and cut into pieces

3 tbsps prepared mustard
1 C. white wine
4 small onions
2 slices bacon, cut into 1/2 inch pieces
1 orange
Directions

Coat your rabbit with some pepper and salt. Then top it
evenly with mustard.
Combine the seasoned meat, in a Dutch oven, with wine and
oil.
Then add the onions and the bacon.
Cook the contents in the oven for 35 mins with the lid on the
pot then flip the meat and add some squeezed orange juice.
Cook everything for 35 more mins without the lid.
Enjoy with cooked mashed potato.
Timing Information:
Preparation 15 m
Cooking 1h
Total Time 1 h 15 m
Calories 570 kcal
Fat 29.7 g
Carbohydrates 13.8g
Protein 48.9 g
Cholesterol 139 mg
Sodium 347 mg
BRAZILIAN CHORIZO SOUP
Ingredients
1 tbsp canola oil

1/4 lb chorizo sausage, diced
1/3 lb cooked ham, diced
2 (1 lb) sweet potatoes, peeled and diced
1 large red bell pepper, diced
2 (14.5 oz.) cans diced tomatoes with juice
1 small hot green chile pepper, diced
1 1/2 C. water
2 (16 oz.) cans black beans, rinsed and drained
1 mango - peeled, seeded and diced
1/4 C. diced fresh cilantro
1/4 tsp salt
Directions
Stir fry your ham and chorizo for 5 mins then add the garlic
and onions.
Fry them until they are soft.
Add in: water, sweet potatoes, chili pepper, bell peppers, and
tomatoes and liquid.
Get everything boiling then place a lid on the pot, set the heat
to low, and let the contents cook for 17 mins.
Now add the beans and heat them with no cover.
Once the beans are hot add the cilantro and mango.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 30 m
Total Time 45 m
Calories 508 kcal
Fat 15 g
Carbohydrates 70.7g
Protein 22.8 g
Cholesterol 31 mg
Sodium 1538 mg
SOUTH AMERICAN BANANA PIE
Ingredients
3 tbsps brown sugar

1/2 C. water
10 bananas, peeled and sliced lengthwise
2 C. whole wheat flour
2 C. toasted wheat germ
3 C. rolled oats
1 C. packed brown sugar
1 C. light margarine
1 tbsp cinnamon
Directions

In a saucepan add in 3 tbsps of brown sugar and heat it until
it melts. Then add some water and stir everything until the
sugar and water are completely combined.
Add this syrup to a pie dish and cover the bottom. Now layer
a covering of bananas.
Get a bowl, combine: 1 C. brown sugar, margarine, wheat
flour, oats, and wheat germ.
Now with your hands make a dough that is somewhat
crumbly.
Add 1/2 of this mix over the bananas then add the rest of the
bananas and top them with cinnamon.
Press everything down and add the rest of the dough.
Cook the contents in the oven for 50 mins.
Enjoy.
Timing Information:
Preparation 20 m
Cooking 45 m
Total Time 1 h 5 m
Calories 451 kcal
Fat 11.2 g
Carbohydrates 82.5g
Protein 11.1 g
Cholesterol 0 mg
Sodium 126 mg
CANJA
(PORTUGUESE CHICKEN SOUP)
Ingredients
3 lbs boneless, skinless chicken meat

1 onion, diced
6 C. chicken stock
1/4 C. long-grain white rice
3/4 C. tomato - peeled, seeded and diced
1/2 C. diced carrots
salt to taste
3/4 C. diced ham
Directions
Get the following boiling: stock, onions, and chicken.

low, and cook the contents with a low level of heat for 50
mins.
Place the chicken to the side and run the broth through a
strainer.
Keep only the broth and throw away everything else.
Clean the pan and add the stock back in as well as the rice,
carrots, tomatoes, pepper and salt.
Get the contents boiling again and lower the heat to a low
level and cook the rice for 37 mins.
At the same time begin to julienne the meat of your chicken
then add the chicken to the soup with the ham and some
parsley.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 1 h 30 m
Total Time 1 h 40 m
Calories 507 kcal
Fat 27.2 g
Carbohydrates 11.4g
Protein 50.4 g
Cholesterol 1165 mg
Sodium 1306 mg
SPANISH GREENS
Ingredients
1/2 lb peppered bacon, diced

1 onion, diced
2 lbs collard greens - rinsed, stemmed and torn into 3x6 inch
pieces
1 C. chicken stock
1 tsp cayenne pepper
2 tbsps red wine vinegar
Directions
Stir fry your bacon until fully done then add the onions and
cook them for 6 mins. Add the greens then add the stock and
cayenne.
Get the mix boiling and set the heat to low.
Now add in the wine vinegar and cook for 17 more mins
until half of the juices have evaporated.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 2h
Total Time 2 h 10 m
Calories 269 kcal
Fat 19.4 g
Carbohydrates 10.1g
Protein 15.1 g
Cholesterol 32 mg
Sodium 744 mg
MAGGIE’S FAVORITE BRAZILIAN RIBS
Ingredients
10 pork spareribs
1/2 C. soy sauce
1 tbsp dried rosemary
2 bay leaves
1 lime, juiced
2 limes, cut into wedges
Directions
Submerge your ribs, in water, in a saucepan.

Now add: 3/4 parsley, soy sauce, lime juice, garlic, bay
leaves, oregano, and rosemary.
Get everything boiling then set the heat to a medium level
and cook the contents for 30 mins until no liquid remains.
Now take out the leaves and brown the meat.
Scrape the bottom of the pan and stir the contents.
Cook everything for about 7 more mins.
Then add some pepper, a topping of lime pieces, and the rest
of the parsley when serving.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 40 m
Total Time 1 h
Calories 461 kcal
Fat 32 g
Carbohydrates 10.7g
Protein 33.5 g
Cholesterol 125 mg
Sodium 1327 mg
SOUTH AMERICAN TILAPIA STEW
Ingredients
3 tbsps lime juice

1 tbsp ground cumin
1 tbsp paprika
2 tsps minced garlic
1 tsp salt
1 1/2 lbs tilapia fillets, cut into chunks
2 tbsps olive oil
2 onions, diced
4 large bell peppers, sliced
1 (16 oz.) can diced tomatoes, drained
1 (16 oz.) can coconut milk
1 bunch fresh cilantro, diced (optional)
Directions
Get a bowl, combine: tilapia, pepper, lime juice, salt, cumin,

garlic, and paprika.
Stir the contents to evenly coat the fish and then place
everything in the fridge for 60 mins.
Now begin to fry your onions in olive oil for 3 mins then
reduce the heat to a medium level.
Add in the bell pepper, diced tomatoes, and seasoned fish.
Cook the contents for 1 min then add the coconut milk.
Place a lid on the pot and cook the contents for 20 mins with
a medium heat.
Stir the mix at least 2 times then add the cilantro and cook
everything for 7 more mins.
Enjoy.
Timing Information:
Preparation 20 m
Cooking 25 m
Total Time 1 h 5 m
Calories 359 kcal
Fat 21.8 g
Carbohydrates 15.6g
Protein 27.4 g
Cholesterol 42 mg
Sodium 600 mg
EASY BRAZILIAN RICE
Ingredients
2 C. long-grain white rice, rinses and dried

2 tbsps minced onion
1 tsp salt
4 C. hot water
Directions
Stir fry your onions in oil for 3 mins then add the garlic and
cook the garlic until it is brown.
Now add the salt and the rice.
Toast the rice for a few mins until it is slightly browned then
add the hot water.
Place a lid on the pot and cook the rice with a low level of
heat for 23 mins.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 30 m
Total Time 45 m
Calories 201 kcal
Fat 3.7 g
Carbohydrates 37.5g
Protein 3.4 g
Cholesterol 0 mg
Sodium 297 mg
FRANGO E COCONUTS
(COCONUT CHICKEN)
Ingredients
1 tsp ground cumin

1 tsp ground cayenne pepper
1 tsp ground turmeric
1 tsp ground coriander
2 tbsps olive oil
1 onion, diced
1 tbsp minced fresh ginger
2 jalapeno peppers, seeded and diced
3 tomatoes, seeded and diced
1 (14 oz.) can light coconut milk
1 bunch diced fresh parsley
Directions
Get a bowl, combine: coriander, cumin, turmeric, and

cayenne.
Now add in the chicken and also some pepper and salt.
Stir the contents to evenly coat the chicken pieces.
Now begin to stir fry your chicken in 1 tbsp of olive oil until
fully done, for 16 mins. Place the chicken to the side.
Add in the rest of the oil and begin to fry the following for 7
mins: garlic, onion, jalapenos, and ginger.
Add the tomatoes and cook the mix for 10 more mins before
pouring in the coconut milk.
Top the chicken with the tomato and coconut mix and then
some parsley.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 30 m
Total Time 45 m
Calories 345 kcal
Fat 19.9 g
Carbohydrates 11.5g
Protein 29.3 g
Cholesterol 72 mg
Sodium 234 mg
BRAZILIAN ORANGE AND BEAN SOUP
Ingredients
1 tbsp olive oil

3 C. onion, diced
8 cloves garlic, diced, divided
1 carrot, diced
3 tsps ground cumin
2 tsps salt
1 red bell pepper, diced
2 (15 oz.) cans black beans, drained and rinsed
1/2 C. water
1 C. orange juice
Directions
Stir fry your carrots, half of the garlic, and the onions in olive
oil until soft. Then add in the salt and cumin.
Cook everything for 1 more min before adding in the red
pepper and the rest of the garlic.
Cook the new garlic until it is soft.
Now add: orange juice, cayenne, water, and beans.
Now grab an immersion blender and puree the entire mix
until it reaches a consistency you enjoy without any heating.
Heat everything back up after you have pureed it and
continue cooking for 12 mins.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 30 m
Total Time 1 h
Calories 80 kcal
Fat 2.7 g
Carbohydrates 13.3g
Protein 1.7 g
Cholesterol 0 mg
Sodium 788 mg
PORTUGUESE PORK STEW
Ingredients

1 tsp minced garlic
1 (12 oz.) pork tenderloin, cut into 1/2 inch cubes
1 (19 oz.) can black beans, drained and rinsed
1/4 C. water
3 chorizo sausages, cut into 1/2 inch thick pieces
2 bay leaves
Directions
Stir fry your onions and garlic in 1 tbsp of veggie oil for 5
mins then add 1 more tsp of oil then the pork.
Cook the pork until browned all over with a high level of
heat.
At the same time blend the following: 1/4 C. of water, 3/4 of
the beans.
Now add the puree and the rest of the beans to the pork and
also add: bay leaves, chorizo, and stock.
Get everything boiling, place a lid on the pot, and let the
contents cook for 35 mins.
Add in some pepper, salt and the chorizo mix to serving
bowls.
Enjoy.
Timing Information:
Preparation 20 m
Cooking 40 m
Total Time 1 h
Calories 482 kcal
Fat 26.7 g
Carbohydrates 27.4g
Protein 32.8 g
Cholesterol 77 mg
Sodium 1361 mg
FEIJOADA II
(BRAZILIAN BEAN STEW)
Ingredients
1 (12 oz.) package dry black beans, soaked overnight

1 1/2 C. diced onion, divided
1/2 C. green onions, diced
1 clove garlic, diced
2 smoked ham hocks
8 oz. diced ham
1/2 lb thickly sliced bacon, diced
1 tbsp olive oil
2 bay leaves, crushed
1/2 C. diced fresh cilantro (optional)
1/4 C. diced fresh parsley (optional)
Directions
For 6 mins stir fry the following in a Dutch oven: garlic, 3/4
C. onions, and green onions.
Now add the beans and submerge everything in water with
about 3 inches of extra.
Get the mix boiling, set the heat to low and cook everything
for two hrs.
At the same time add your ham to a 2nd pot with 1/4 of the
diced onions.
Submerge the mix in water then cook everything for 65 mins.
Remove the liquid and combine the ham with the beans.
else.
Layer the following in a casserole dish: the rest of the onions,
the bacon, and ham.
Cook this for 20 mins in the oven then remove any liquids
before adding it to the beans.
Also add in: pepper, bay leaves, coriander, and salt.
Cook the mix for 35 more mins then add the parsley and
cilantro.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 2 h 30 m
Total Time 11 h
Calories 381 kcal
Fat 18 g
Carbohydrates 31g
Protein 24.1 g
Cholesterol 52 mg
Sodium 450 mg
PICADINHO'A
(BRAZILIAN GROUND BEEF)
Ingredients
1/2 C. olive oil

2 onions, diced
4 cloves diced garlic
2 lbs ground beef
3 stalks celery, diced
6 eggs
1 (15.5 oz.) can diced tomatoes, with liquid
1 C. diced fresh parsley
1 1/2 C. red wine
1/4 tsp crushed red pepper flakes, or to taste
Directions
Stir fry your garlic and onions in olive oil.

Cook them for 17 mins while constantly stirring.
At the same time get a bowl and mix: parsley, beef,
tomatoes, celery, eggs, and bell pepper.
Combine the beef with the onions and turn up the heat.
Stir fry everything for 12 mins then set the heat to low and
place a lid on the pot.
Cook the mix for 17 more mins then add the pepper flakes
and the red wine.
Gently boil the contents with a low heat for 60 more mins.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 1 h 40 m
Total Time 2 h 10 m
Calories 449 kcal
Fat 31.1 g
Carbohydrates 8g
Protein 25.2 g
Cholesterol 211 mg
Sodium 223 mg
A DESSERT FROM BRAZIL
(BANANA AND COCONUT BAKE)
Ingredients
6 medium bananas, halved lengthwise

1/2 C. fresh orange juice
1 tbsp fresh lemon juice
1/2 C. white sugar
1/8 tsp salt
2 tbsps butter
1 C. flaked coconut
Directions
Coat a casserole dish with butter and then set your oven to
Get a bowl, combine: salt, orange juice, sugar, and lemon
juice.
Add the bananas to the casserole dish and top them with the
lemon juice mix.
Now spread pieces of butter throughout.
Cook the bananas for 17 mins in the oven then garnish them
with coconut.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 15 m
Total Time 30 m
Calories 135 kcal
Fat 3.9 g
Carbohydrates 26.2g
Protein 0.9 g
Cholesterol 5 mg
Sodium 56 mg
EASY RIBS FROM BRAZIL
Ingredients
1 (3 lb) rack of whole beef ribs, fat removed

2 tbsps sea salt, or more if needed
3/4 C. water
Directions

Coat your beef with a generous amount of sea salt all over.
Then cook the meat in the oven for 6 hrs.
Baste the meat with beef broth after 60 mins has elapsed.
Continue basting every 60 mins. Then let the beef sit for 17
mins then cut it up.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 6h
Total Time 6 h 20 m
Calories 698 kcal
Fat 56.5 g
Carbohydrates 0g
Protein 44.1 g
Cholesterol 163 mg
Sodium 3647 mg
FEIJOADA II
(BEAN STEW)
Ingredients
1 lb dry black beans

2 quarts water, plus more as needed
3 oz. dried beef, diced
1 bay leaf
2 smoked pork chops, cut into large chunks, bones reserved
4 oz. bacon, coarsely diced
12 oz. linguica sausage, cut into large chunks
2 (4 oz.) links Italian sausage
1 onion, diced
1 tsp ground cumin
1 tbsp diced Italian parsley
For the crumbs:
1 tbsp olive oil
1/2 C. dry bread crumbs
2 tbsps diced Italian parsley
2 tsps grated orange zest
Directions
Let your beans sit in water for 8 hrs. Then rinse them and add
them to a pot with 2 quarts of fresh water.
Get the mix boiling, set the heat low, and cook everything for
90 mins.
Now add the beef, beans, pork bones, and a bay leaf.
Continue simmering the mix for 2 hrs.
Now begin to stir fry your bacon until it is almost done and
add the linguica and sausage.
Stir fry this mix for 12 mins.
Now dice your sausage into bite sized pieces when it is fully
done and remove the bacon from the pan as well.
Begin to stir fry your garlic and onions in the bacon
drippings for 5 mins then add black pepper, cumin, salt, 1
tbsp parsley, coriander, and cayenne.
Add the onions to the beans as well as: pork chop chunks,
bacon, Italian sausage, and linguica.
Turn up the heat and get everything gently boiling.
Once it is boiling set the heat to a low level and cook the mix
for 65 mins.
Now toast your bread crumbs in olive oil for a few mins then
add in 2 tbsp of parsley and orange zest.
Garnish your beans with the bread crumb mix when serving.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 4 h 45 m
Total Time 13 h 15 m
Calories 720 kcal
Fat 36.2 g
Carbohydrates 53.6g
Protein 45 g
Cholesterol 89 mg
Sodium 1625 mg
WESTERN EUROPEAN GAZPACHO
Ingredients
3/4 green bell pepper, seeded

1/2 cucumber, peeled and sliced
1/2 C. olive oil
2 day-old crusty bread rolls, cut into thick slices
6 tomatoes, peeled and quartered
1/2 tbsp kosher salt
1 pinch cayenne pepper
1/2 tsp balsamic vinegar
1/4 tsp olive oil
Directions
Process the following with a food processor: half C. olive oil,

bell pepper, garlic, and cucumber.
Add in your pieces of bread one by one then blend them.
Place the mix in a bowl and add cayenne and salt.
Place a covering of plastic around the bowl and put
everything in the fridge for 65 mins.
Top the dish with balsamic and 1/4 tsp of olive oil.
Enjoy.
Timing Information:
Preparation
Cooking 20 m
Total Time 1 h 20 m
Calories 329 kcal
Fat 28.3 g
Carbohydrates 18.2g
Protein 3.5 g
Cholesterol 0 mg
Sodium 830 mg
PORTUGUESE FRITTATA
Ingredients
16 eggs
1/4 C. milk
1 tbsp olive oil, or as needed
6 1/4-inch thick slices Genoa salami
1 C. diced fresh parsley, or more to taste
1/2 C. grated Parmesan cheese, divided
1/2 C. grated Romano cheese, divided
1/2 C. shredded mozzarella cheese, divided
1 pinch red pepper flakes, or to taste (optional)
Directions

Get a bowl, beat: milk and eggs.
Get some olive oil hot then add in half of the egg mix.
Place the salami on top of the egg and then add some parsley
and 2/3 of the following: mozzarella, parmesan, and
Romano.
Add some pepper flakes, black pepper, and salt as well.
Fry everything for 12 mins then add the rest of the egg and
the rest of the cheeses.
Add more pepper flakes, black pepper, and salt.
Cook the frittata in the oven for 27 mins then serve the dish
after letting it sit for 10 mins.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 30 m
Total Time 1 h 45 m
Calories 262 kcal
Fat 18.7 g
Carbohydrates 2.6g
Protein < 20.8 g
Cholesterol 397 mg
Sodium 1508 mg
SPANISH DESSERT
(FLAN)
Ingredients
1/2 C. white sugar

2 C. milk
2 eggs, beaten
2 egg yolks, beaten
3/8 C. white sugar
Directions

Heat half a C. of sugar in a big pot until melted and golden.
Then add the mix to some ramekins.
Get another pan and get your milk almost boiling.
Once the milk is hot add it gradually into whisked eggs and
yolks.
Add the sugar and then add everything to the ramekins.
Place a wet towel into a roasting pan then put the ramekins
on top.
Now add some boiling water into the pan.
Cook the ramekins in the oven for 45 mins.
Then once the ramekins are no longer hot invert them in a
baking dish.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 1h
Total Time 1 h 10 m
Calories 292 kcal
Fat 7.1 g
Carbohydrates 49.9g
Protein 8.5 g
Cholesterol 205 mg
Sodium 89 mg
TUNA MOUSSE
Ingredients
15 pimento-stuffed green olives

1 (.25 oz.) package unflavored Jell-O(R)
2 (12.5 oz.) cans water-packed tuna, drained
1 C. mayonnaise
1/2 C. ketchup
1/4 tsp paprika
1 pinch white pepper
1 tbsp white sugar
Directions
Slice your olives into 4 pieces with a crisscross pattern.

Now coat a casserole dish with nonstick spray and layer your
olives at the bottom.
Begin to heat half a C. of water then add the gelatin, and
continue heating, while mixing, until everything is smooth.
Blend the following with the blender: sugar, tuna, white
pepper, mayo, paprika, and ketchup.
Then add in the gelatin and continue processing.
Layer this mix over the olives in the dish then place the mix
in the fridge for 3 hrs.
Enjoy.
Timing Information:
Preparation
Cooking 20 m
Total Time 2 h 25 m
Calories 321 kcal
Fat 23.4 g
Carbohydrates 7.3g
Protein 20.8 g
Cholesterol 34 mg
Sodium 747 mg
LIVER AND ONIONS PORTUGUESE STYLE
Ingredients
2 onions, diced
1 tbsp olive oil
1 tsp dried thyme
1 tsp dried basil
1 tsp dried parsley
1 C. sherry
1 lb calves' livers
4 thick slices French bread, cut into 1 inch cubes
1/8 C. olive oil
Directions
Coat your pieces of bread with olive oil then toast them in a
pan until seared all over.
Stir fry your onions until see through, in oil, then add in:
pepper, thyme, salt, basil, and parsley.
Stir the contents and add the sherry.
Now get everything simmering.
At the same time dice your liver then combine it with the
sherry mix.
Cook the contents for 8 mins then add some more sherry if
needed.
Top the mix with parsley and croutons.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 20 m
Total Time 30 m
Calories 425 kcal
Fat 15 g
Carbohydrates 39.1g
Protein 28 g
Cholesterol 312 mg
Sodium 1668 mg
POLLO AL AJILLO
(GARLIC AND CHICKEN STIR FRY)
Ingredients

1 (3 lb) whole chicken, cut into pieces
1 lb potatoes, peeled and cut into large chunks
1 tsp freshly ground black pepper
3/4 tsp salt
1 1/2 C. dry sherry
1/2 C. port wine
Directions
Stir fry your chicken, in oil, with a lid on the pot until
browned.
Then place the chicken to the side.
Add the potatoes to the same pot and layer your garlic on top
of the potatoes.
Add the chicken on top of everything then add parsley, salt,
and pepper.
Cover everything in sherry then place a lid on the pan.
Cook the contents with a gentle boil for 50 mins.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 1h
Total Time 1 h 30 m
Calories 1077 kcal
Fat 65.5 g
Protein 66.6 g
Cholesterol 1255 mg
Sodium 1224 mg
PIPIRRANA
(POTATO SALAD FROM SPAIN)
Ingredients
6 eggs
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1/2 onion, diced
1 large fresh tomato, diced
1 (6 oz.) can tuna, drained
1/2 C. green olives with pimento or anchovy, halved
2 tbsps distilled white vinegar
1 tsp salt, or to taste
Directions
Bring your water and eggs to a boil then place a lid on the
pot and shut the heat.
Let the eggs sit for 15 mins in the water.
Now when the eggs are cool take off the shells and cut them
into quarters.
At the same time boil your potatoes in water and salt for 17
mins. Then place them in a bowl.
Combine the following with the potatoes: vinegar, eggs,
olive oil, bell peppers, green olives, onions, tuna, and
tomatoes.
Add in some pepper and salt. Then place the contents in the
fridge until chilled.
Enjoy.
Timing Information:
Preparation 30
Cooking 20 m
Total Time 2 h 50 m
Calories 385 kcal
Fat 16.4 g
Carbohydrates 41.9g
Protein 18.6 g
Cholesterol 194 mg
Sodium 768 mg
MAGGIE’S PORTUGUESE PAELLA
Ingredients
2 tbsps olive oil

1 tbsp paprika
2 lbs skinless, boneless chicken breasts, cut into 2 inch pieces
1 tsp crushed red pepper flakes
2 C. uncooked short-grain white rice
1 pinch saffron threads
1 bay leaf
1/2 bunch Italian flat leaf parsley, diced
1 quart chicken stock
2 lemons, zested
2 tbsps olive oil
1 Spanish onion, diced
1 red bell pepper, coarsely diced
1 lb chorizo sausage, casings removed and crumbled
1 lb shrimp, peeled and deveined
Directions
Get a bowl, combine: pepper, 2 tbsps of olive oil, salt,

oregano, and paprika.
Add in the chicken and stir the contents.
Place a covering of plastic around the bowl and put
everything in the fridge.
Now begin to stir fry your rice, pepper flakes, and garlic in 2
tbsps of olive oil for 5 mins.
Then add in the lemon zest, saffron, stock, parsley, and bay
leaf.
Get everything boiling, then place a lid on the pot, and set the
heat to low.
At the same time begin heating 2 tbsps of olive, the onions,
and the chicken for 7 mins.
Then add the shrimp and continue cooking until it is done.
Layer your rice in a casserole dish and then layer the shrimp
mix over everything.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 30 m
Total Time 1 h
Calories 736 kcal
Fat 35.1 g
Carbohydrates 45.7g
Protein 55.7 g
Cholesterol 1202 mg
Sodium 1204 mg
BACALAO A LA VIZCAINA
(CODFISH SOUP)
Ingredients
1 lb salted cod fish, soaked in water for 8 hours, refresh the

water at least 3 times
4 potatoes, sliced thick
2 onions, sliced
4 hard-boiled eggs, sliced
2 tsps capers
2 large cloves garlic, minced
1/4 C. pitted green olives
1 (4 oz.) jar roasted red bell peppers, drained
1/2 C. golden raisins
1 bay leaf
1 C. water
1/4 C. white wine
Directions
Slice your fish into pieces.

Now add the following to a Dutch oven in layers: potatoes,
raisins, cod fish, roasted peppers, onions, olives, hard boiled
eggs, garlic, and capers.
Add a bay leaf, half of the olive oil, and half of the tomato
sauce.
Layer the rest of the ingredients in the same manner. Then
add the water and wine.
Place a lid on the pot and get everything boiling.
Now set the heat to low and cook the mix for 35 mins.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 45 m
Total Time 9 h 15 m
Calories 475 kcal
Fat 18.9 g
Carbohydrates 31.6g
Protein 42.3 g
Cholesterol 192 mg
Sodium 4353 mg
ESPETADAS
(BEEF KABOBS)
Ingredients
3/4 C. red wine

8 cloves garlic
6 bay leaves, crumbled
2 tbsps coarse salt
freshly ground pepper to taste
3 lbs beef sirloin steak, cut into cubes
bamboo skewers, soaked in water for 60 minutes
Directions
Get a bowl, combine: black pepper, wine, salt, bay leaves,

and garlic.
Combine in the beef then stir the mix.
for 8 hrs.
Get your grill hot and oil the grate.
Now grill your beef after placing them on skewers.
Cook the kabobs on the grill for about 5 mins per side.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 10 m
Total Time 8 h 20 m
Calories 190 kcal
Fat 7.8 g
Carbohydrates 1.4g
Protein < 23.8 g
Cholesterol 59 mg
Sodium 1446 mg
THANKS FOR READING! NOW LET’S TRY SOME SUSHI AND
DUMP DINNERS….
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Easy European Cookbook Box Set

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EASY EUROPEAN COOKBOOK BOX SET

Recipes from: England, Greece, Ireland, France, Germany, and Portugal

1. Easy Sushi Cookbook

About the Author.

2 thick slices bacon

Set your oven to 300 degrees before doing anything else.

1/2 C. butter or margarine

Set your oven to 350 degrees before doing anything else.

Calories 250 kcal

Calories 124 kcal

2 (8 or 9 inch) white cake layers, baked and cooled

4 1/2 C. all-purpose flour

Get bowl, combine: salt, shortening, and flour. Then add

Calories 882 kcal

1 lb lean ground beef

Set your oven to 400 degrees before doing anything else.

Calories 512 kcal

Set your oven to 375 degrees before doing anything else.

2 1/2 lbs beef tenderloin

Set your oven to 425 degrees before doing anything else.

1 (12 oz.) container frozen whipped topping, thawed

Get a bowl, mix: whipped topping, pudding mix, and sour

1 (10 oz.) package frozen green peas

Boil your peas in salt and water for 4 mins.

Calories 132 kcal

6 large potatoes, peeled and diced

Add the following to a frying pan with medium heat: broth,

Calories 434 kcal

8 large baking potatoes, peeled and quartered

Set your oven to 350 degrees before doing anything else.

Calories 168 kcal

3 large potatoes, peeled

Set your oven to 375 degrees before doing anything else.

5 lbs beef round roast

Set your oven to 350 degrees before doing anything else.

1 tbsp olive oil

9 fluid oz. red wine

Boil the following until 1/4 of it has evaporated: thyme, red

Get a bowl, mix: 1 C. of sugar and shortening. Then add:

4 large baking potatoes, peeled and cubed

Set your oven to 400 degrees before doing anything else.

1/2 C. olive oil, for frying

Turn on your oven's broiler to low if possible. Then add half

2 C. uncooked basmati rice

Cook your rice using its associated instructions.

Place your dates in a bowl.

Submerge your toothpicks in water in a bowl, oil a casserole

Calories 118 kcal

In a big pot combine the following in melted butter: pepper,

8 oz. finely chopped pistachio nuts

3 eggplants, peeled and cut into 1/2 inch thick slices

On a working surface, layered with paper towels, lay out all

8 oz. brown lentils

Submerge your lentils, in water, in a big pot, and get it all

1 (8 oz.) container fat-free plain yogurt

Get a bowl, combine: rosemary, yogurt, pepper, feta, salt,

1 large English cucumber, peeled and grated

Get a bowl, combine: cucumbers with half a tsp of salt.

2 C. uncooked long-grain white rice

1 lb. medium shrimp, with shells

Submerge your shrimp in water and boil them for 7 mins,

1 lb. ground pork

Get a bowl, combine: pepper, pork, salt, onions, and parsley.

2 C. canned garbanzo beans, drained