College of Hospitality and Tourism Management

Mindanao State University

Marawi City

Cookery (Bridging Program)

COK001

Submitted By:
Shelwyn Dave V. Valdez

Submitted to: Ms. Clesan R. Calbe-Naga

February 2024
10 Homemade Stocks

Toasted Garlic-Beef Stock

Preparation
Step 1
Preheat oven to 450°. Roast bones on a
parchment-lined rimmed baking sheet 30
minutes. Arrange celery, onion, and carrots on
sheet; roast 10 minutes. Spread tomato paste
over bones and vegetables and roast 5 minutes
more; let cool.
Step 2
Meanwhile, heat oil in a small saucepan over
medium and cook garlic, shaking pan
Recipe
4 pounds beef bones
occasionally, until golden, about 5 minutes.
Immediately strain oil through a fine-mesh ½ bunch celery, coarsely chopped
sieve into a bowl; set aside garlic. Set aside
oil for Ditalini Risotto and other uses. 1 medium onion, coarsely chopped
4 medium carrots, scrubbed, coarsely
Step 3 chopped
Transfer bones and vegetables to a large pot; 1 tablespoon tomato paste
pour in cold water to cover. Add herb stems, ½ cup olive oil
bay leaves, peppercorns, coriander seeds,
and reserved garlic. Bring to a boil over 1 head of garlic, cloves thinly sliced
medium heat. Reduce heat to low and
simmer, skimming fat and foam from 1 bunch herb stems (such as parsley,
surface, until caramel colored and flavorful, cilantro, and/or thyme)
about 3 hours. Strain stock through a fine-
4 bay leaves
mesh sieve into a large bowl, pressing on
solids; discard solids. ½ teaspoon black peppercorns
½ teaspoon coriander seeds
Step 4
Do Ahead: Stock can be made 3 days ahead. Let cool; cover and chill, or freeze up to
3 months.
Chicken Stock
Preparation
Step 1
Combine all ingredients and 3 quarts cold
water in a large stockpot. Bring to a boil;
reduce heat and simmer gently, skimming the
surface occasionally, until stock is reduced
by one-third, 2 1/2-3 hours.
Step 2
Strain stock through a fine-mesh sieve into a
large bowl; discard solids. DO AHEAD:
Stock can be made 3 days ahead. Let cool Recipe
completely, then cover and chill, or freeze
4 pounds chicken wings
for up to 3 months.
1 medium onion, unpeeled, cut into 1-
inch pieces
2 large carrots, peeled, cut into 1-inch
pieces
2 celery stalks, cut into 1-inch pieces
6 sprigs flat-leaf parsley
1 teaspoon whole black peppercorns

Roasted Poultry Stock

Preparation
Step 1
Preheat oven to 450°. Divide turkey parts,
onions, carrots, celery, and garlic between 2
rimmed baking sheets. Drizzle with oil,
season with salt and pepper, and toss to
coat. Roast, turning once, until vegetables are soft and caramelized (they should
stick slightly to pans), 45–50 minutes.
Step 2
Transfer to a large pot and add thyme, bay
leaves, peppercorns, and 16 cups water.
Pour ¼ cup water into each baking sheet,
scraping up any browned bits; add to pot.
Bring to a simmer and cook until stock is
deep golden brown and reduced to about 12
cups, about 1½ hours. Strain into
containers. Let cool; cover and chill.
Recipe
Turkey neck, back (if you
spatchcocked your bird), and giblets
5 pounds turkey or chicken wings
2 medium onions, quartered
4 large carrots, peeled, cut into 1”
pieces
4 celery stalks, cut into 1” pieces
1 head garlic, halved crosswise
3 tablespoons vegetable oil
Kosher salt and freshly ground black
pepper

4 sprigs thyme
2 bay leaves
2 teaspoons black peppercorns

Back-burner Stock
Preparation
Step 1
Heat oil in a large pot over medium-high.
Add charcuterie, onion, cilantro stems,
garlic, bay leaves, vegetables, coriander
seeds, red pepper flakes, and shrimp shells
(if using) and cook, stirring occasionally,
until shells turn bright pink and vegetables are softened, about 5 minutes. Add 5
cups cold water and bring to a boil. Reduce heat to medium-low and simmer 20
minutes.
Step 2
Strain stock through a fine-mesh sieve
Recipe
into a large bowl, pressing on solids; 1 tablespoon olive oil
discard solids. 3 ounces charcuterie trimmings (such as
ham, bacon, and/or sausage ends)
Step 3
1 medium onion, coarsely chopped
Do Ahead: Stock can be made 3 days 1 bunch cilantro stems
ahead. Let cool; cover and chill, or freeze 6 garlic cloves, unpeeled, halved
up to 3 months. 2 bay leaves
1 cup coarsely chopped mixed
vegetables (such as carrots, celery,
and/or fennel)
1 teaspoon coriander or fennel seeds
Pinch of crushed red pepper flakes
Shrimp shells (optional)

Roast-Beef Stock
Preparation
Step 1
Preheat oven to 450°. Roast marrow bones
(have your butcher saw them into pieces)
in a roasting pan, turning occasionally,
until browned, 25–30 minutes. Cut carrots
and celery into 3” pieces; add to pan along
with onions and garlic. Roast, turning occasionally, until vegetables are brown, 25–
30 minutes.
Step 2
Transfer to a large stockpot; add cold water to cover. Pour off fat from pan, add ½
cup water, and stir, scraping up browned bits; add liquid to pot along with parsley,
thyme, bay leaves, and black peppercorns. Bring to a boil, reduce heat, and simmer
4 hours, occasionally skimming foam and fat from surface and adding water as
needed. Strain.
Step 3
DO AHEAD: Stock can be made 2 days ahead. Let cool; cover and chill, or freeze
up to 3 months.

Recipe
5 pounds veal or beef marrow
bones
4 peeled carrots
4 celery stalks
2 halved peeled onions
1 halved head of garlic
½ bunch flat-leaf parsley stems
Coconut-Clam Stock 4 sprigs thyme
2 bay leaves
Preparation ¼ teaspoon black peppercorns
Step 1
Heat oil in a large pot over medium-low.
Add onion, fennel, lemongrass, and bay
leaves. Cover and cook, checking and
stirring halfway through to ensure no
browning occurs, until softened, 8–10
minutes. (The flavor won’t be ruined if the
vegetables take on color, but the stock will
end up grayish.)
Step 2
Add clams and wine and increase heat to medium-high. Cover and cook until
clams open, 12–15 minutes. Add coconut milk and 1 cup water. Bring to a boil,
then reduce heat and simmer 15 minutes.
Step 3
Strain stock through a fine-mesh sieve into a large bowl, pressing on solids; discard
solids. Season stock with salt. Blend with an immersion blender until smooth and
emulsified, if desired.

Recipe
Recipe
1 tablespoon virgin
1 3-pound whole chicken coconut oil or
½vegetable oil coarsely chopped
bunch celery,
11 medium
medium onion,
onion, coarsely
coarsely chopped
chopped
11 bunch
fennel cilantro
bulb, trimmed, coarsely
or parsley stems
Spicy Chicken Stoc chopped
2 medium carrots, scrubbed, coarsely
1 lemongrass stalk, tough outer layers
chopped
Preparation
1removed, lightly
lemongrass smashed,
stalk, tough coarsely
outer layers
Step 1 chopped
removed, lightly smashed, coarsely
2 bay leaves
chopped
Place chicken, celery, onion, cilantro,
carrots, lemongrass, chiles de árbol, 86 dried
cherrystone or árbol
chiles de other large hard-shell

guajillo chiles, jalapeños, garlic, ginger, 2clams,

dried scrubbed
guajillo chiles
1 cup dry
2 jalapeños,white wine
halved lengthwise
bay leaves, and coriander in a large
1 13.5-ounce can unsweetened
1 head of garlic, cut in half crosswise
stockpot. Add cold water to cover, then
coconut milk
bring to a boil over medium heat. Reduce 1 3-inch piece ginger, peeled
heat and simmer, occasionally skimming Kosher salt
3 bay leaves
fat and foam from surface, 30 minutes. 1 tablespoon coriander seeds
Transfer chicken to a rimmed baking
sheet; simmer stock 30 minutes longer.
Step 2
 Once chicken is cool enough to handle, remove skin and shred meat (you should
have about 4 cups); discard bones and skin.
Step 3
Let stock cool, then strain through a fine-mesh sieve into a large bowl, pressing on
solids; discard solids.
Step 4
Do Ahead: Stock can be made 3 days ahead. Let cool; cover and chill, or freeze up
to 3 months.

Ham Stock
Rick’s Ham Stock
Recipe
Preparation 2 tablespoons bacon fat or olive oil
Heat bacon fat in a large pot over medium. 1 small leek, white and light-green
Cook leek, onion, celery, carrot, and garlic, parts only, chopped
stirring frequently, until tender and golden, 1 small onion, chopped
about 10 minutes. Add ham bone, parsley, 2 stalks celery, chopped
thyme, bay leaves, and peppercorns and cover 1 carrot, chopped
with water about 1" above top of bone. 4 garlic cloves, crushed
Simmer, uncovered, until stock is flavorful 1 ham bone (with scraps attached)
and fragrant, about 3 hours. Strain stock 2 sprigs parsley
through a fine-mesh sieve into a large bowl; 2 sprigs thyme
discard solids. That is, unless you want some 2 bay leaves
of the ham meat in your soup. Depending on 1 tablespoon whole peppercorns
how many meaty bits there are, they can be a
chef snack or throw them in the pot of soup at Note: This recipe is one of Rick's, but
the very end, like a garnish—you don't want hasn't been tested in the BA kitchen.
Feel free to make it your own
depending on what leftover
vegetables you have hanging around.
It's still great!
them to cook any longer. If you want to be really over the top, fry the meaty bits in
bacon fat and then garnish the sh*t out of the soup.
Do Ahead: Stock can be made 3 days ahead. Let cool; cover and chill, or freeze up
to 3 months.

Recipe
2 pounds meaty halibut, cod, or sea
Easy Fish Stock bass bones, or a fish head, split
Preparation 1 large onion, thinly sliced
1 large leek, white and pale-green
Rinse fish bones well with cold water. Place parts only, thinly sliced
bones in a large pot; add remaining ingredients
1 bay leaf
and 10 cups cold water. Bring almost to a boil
1 sprig flat-leaf parsley
over high heat (do not let it come to a boil).
1 sprig thyme
Reduce heat to low and cook at a bare simmer,
skimming any foam that rises to surface, until 3 whole peppercorns
flavors meld, 20–30 minutes. Strain stock
through a fine-mesh sieve lined with
cheesecloth into an 8-cup measuring cup or
another pot; discard solids. Stock tastes best
when freshly made.
Do ahead: Stock can be made 2 months ahead. Let cool, then chill, uncovered,
until cold. Transfer to an airtight container, cover, and freeze.
 Recipe
Make-Ahead Turkey Stock 6 cups of gravy
Preparation 3 ½ pounds turkey wings
1 turkey neck (optional)
Step 1
1 large onion, chopped
Preheat oven to 450°. Arrange turkey wings 1 large carrot, peeled, chopped
and neck, if using, on a rimmed baking sheet 1 celery stalk, chopped
and roast, turning turkey halfway through, 4 sprigs parsley
until golden brown, about 45 minutes. 4 sprigs thyme
Step 2 12 whole peppercorns
1 bay leaf
Transfer wings and neck to a stockpot. Pour
off fat from baking sheet; discard. Pour 2 cups
water onto baking sheet. Scrape up any browned bits with a wooden spoon. Pour
liquid from sheet into pot with turkey. Add onion, carrot, celery, parsley, thyme,
peppercorns, bay leaf, and 10 cups water. Bring to a simmer; reduce heat to low
and simmer gently until stock is reduced by at least one-third, about 4 hours.
Step 3
Strain stock through a fine-mesh sieve into a clean saucepan. If you have more
than 6 cups stock, simmer, uncovered, over medium heat until reduced to 6 cups.
Let cool. Pour stock into an airtight container; cover and chill.
Step 4
Do Ahead: Stock can be made 3 days ahead. Keep chilled. Stock can also be
frozen for up to 3 months.

10 Different Type Of Sauces Recipe

2 Tbsp peanut Oil
Asian Black Bean Sauce 2 tbsp black beans (fermented, rinsed and
Preparation drained)
1 tbsp garlic (minced)
Step 1 1/2 tbsp chicken broth
Heat a wok or heavy skillet over 1 tbsp soy Sauce
medium-high heat. 2 tbsp rice Wine
1 tsp sugar
Step 2
1 1/2 tsp cornstarch
Add the oil, the black beans and garlic. Stir-fry about 12 seconds.
Step 3
Add the rest of the ingredients and stir-fry about 1 minute or until sauce thickens.
Step 4
Makes about 3/4 cup sauce.
Store and serve whenever required.
Cola BBQ Sauce
Preparation
Step 1
In a food processor / mixie add onion, tomato,
Recipe
green chilli, chilli flakes, tomato ketchup,
1 onion, diced
jalapeno chilli, Tabasco, soy sauce. Give it a
1 tomato, diced
mix. Keep aside.
1 green chilli
Step 2 1 tsp chilli flakes
2 Tbsp tomato ketchup
In a saucepan add white wine vinegar and
1 jalapeno
sugar. Let it reduce by half. Then add the
tomato-onion mix. Let it simmer. 1/2 tsp tobasco
1 tsp soy sauce
Step 3 1/2 cup white wine vinegar
Add cola and let it cook for 10 minutes. 1/2 cup sugar
1/2 cup cola (You can use any
Step 4 black soft drink)
BBQ cola sauce is ready!
Step 5
Apply it on sausages or prawns, char grill them. Serve!
Skated Caramel Sauce
Preparation
Step 1
In a heavy bottomed pan add 1 cup
sugar. Start stirring with a whisk,
keeping the flame on medium.
Step 2
Keep stirring for about 7-10 minutes or Recipe
till the sugar has completely changed 1 Cup granulated sugar
from solid granules to a thick syrup. 3 tbsp butter
Let it change color from light golden 1/2 cup cream
to dark honey-amber color. A pinch of salt (fleur de sel)

Step 3
Now turn off the heat and add butter, stir continuously till the butter melts
completely.
Step 4
Add the cream, stir continuously till it has blended nicely and thickens.
Step 5
Add a pinch of fleur de se or in case you are using normal table salt, add atleast 2
pinches
Step 6
Mix well. Let it cool for 2-3 minutes.
Step 7
Pour in a container and store.
Step 8
Pour over ice creams, custards and cakes as a topping.

Peanut Sauce
Preparation
Step 1
First, heat coconut milk.
Step 2
Add smashed peanuts and boil.
Step 3
Add palm sugar followed by curry Recipe
paste and mix well. 3 Tbsp Peanuts with skin, crushed in
Step 4 a mortar and pestle, roasted
1 cup Coconut milk
Season with salt and taste. 3/4 tbsp Palm sugar
Step 5 1 tsp Red curry paste
to taste Salt
Sauce will thicken as it cools.
Sweet and Sour Sauce
Preparation
Step 1
Recipe
Heat sesame oil. Stir-fry spring
1 Tbsp Sesame Oil
onions, garlic and chilli for 1
3 tbsp Spring Onions, chopped
minute.
2 Garlic, chopped
Step 2 1 Dried Red Chilli
Add capsicum and cook for 1/2 a 1 Capsicum
minute. Stir in vinegar, sugar, 3 tbsp Vinegar
sauces and stock. 2 tbsp Sugar
2 tbsp Tomato Ketchup
Step 3 1 tbsp Soya Sauce
Season and thicken with a little 250 ml Chicken stock
corn flour. Cook for 2 minutes. 2 tsp Cornflour (dissolved in a tbsp water)
3 tbsp Pineapple, chopped
Step 4 3 tbsp Cucumber (grated), peeled
Add pineapple to the sauce. Serve garnished with grated cucumber.
Tomato and Basil
Sauce
Preparation
Step 1
Heat the oil in a saucepan and Recipe
gently cook the onion and 3 Tbsp extra virgin olive oil
garlic until softened. 1 large onion, chopped
2-4 garlic cloves, crushed
Step 2 3 (400 g) tins of chopped tomatoes
Stir in the tomatoes, chili 1/2 tsp crushed chili flakes
flakes, vinegar and sugar. 2 tsp balsamic vinegar
2 tsp sugar
Step 3
Bunch of basil leaves, torn into small pieces
Bring to a simmer and cook 1/4 tsp salt
slowly for 45 minutes to 1 1/4 tsp freshly ground black pepper
hour.
Step 4
Stir in the basil and season with salt and pepper.
Step 5
This sauce can be left chunky or blended in a food processor for a smooth sauce.
Serve spooned over cooked pasta.
Schezwan Sauce
Preparation
Step 1
Recipe
Grind together the onions, garlic 1/4 Cup Sesame oil
and ginger. 3-4 Whole red peppers
Step 2 3/4 Onions, finely chopped
1 tbsp Garlic
Heat the oil in a wok add the whole 1 tbsp Ginger
red peppers and saute over high heat 1/2 tsp Chilli powder
till they darken a bit. 2 tbsp Corn flour (mixed in a cup of water)
Step 3 1 tbsp Vinegar
1 tsp Soya sauce
Add the onions, garlic and ginger and 1 tsp chilli sauce
stir-fry over high heat till glossy. 1 tsp Salt
Step 4
Add the corn flour mixture and bring to a boil.
Step 5
Lower the heat and add the chilli powder, vinegar, soya sauce, chilli sauce and salt
and mix well.
Step 6
Cook till well blended (1/2 minute) and use.
Garlicky Tahini Sauce
Preparation
Step 1
In a bowl add tahini paste, garlic, salt Recipe
water and blend. 8 Tbsp tahini sauce
Step 2 4 cloves of garlic (chopped)
1/2 cup water
Add lemon juice and blend it into a
Juice of 1 lemon
tahini sauce.
Salt to taste
Step 3
Serve with Lamb Chops, Roasted Vegetables and Poached Tomatoes.
Walnut Sauce
Preparation
Step 1
To prepare walnut sauce, grind
walnuts, garlic and herbs together.
Step 2
Gradually pour in oils.
Step 3 Recipe
Sharpen with lemon juice. 100 gm roasted walnuts
1 Tbsp garlic paste
Step 4 1 Tbsp chopped parsley
Season well and serve with grilled 15 ml sesame seed oil
vegetables. 15 ml groundnut oil
2 tsp lemon juice
Roasted sesame seeds to garnish
White Sauce Recipe
Preparation
Step 1
In a heavy-bottomed saucepan, heat the fat, and
stir in the flour over low heat.
Step 2
Saute till there is just a suggestion of brown.
Recipe
Step 3 2 cups milk
Take the pan off the fire, and add the milk very 2 Tbsp flour
gradually, stirring vigorously all the time to 1 Tbsp butter/oil
avoid lumps. 1 tsp salt
1/4 tsp powdered black pepper
Step 4 1/8 tsp nutmeg-grated
Add enough only to make a thick paste at first.
Step 5
When the paste is smooth and you have ensured that there are no lumps, add the
rest of the milk very slowly and mix till the milk, flour and fat are well blended.
10 Different Soup
Hearty Chicken and
Vegetable Soup
Preparation
Step 1
Heat oil in a large saucepan over
medium heat. Add leek and garlic.
Cook, stirring, for 2 minutes or until soft
but not coloured. Recipe
Add carrot, celery, zucchini and swed 2 tbsp olive oil
e. Cook for 2 minutes. Stir in soup 1 leek, halved, washed, thinly sliced
mix, stock, chicken and 1 cup cold 2 garlic cloves, crushed
water. Increase heat to high. Bring to large carrot, peeled, diced
the boil. 2 sticks celery, diced
Step 2 2 small zucchini, diced
1 swede or turnip, peeled, diced
Reduce heat to low. Simmer, partially
1 1/4 cups dry soup mix, rinsed (see note)
covered, stirring occasionally, for 1
8 cups Massel chicken style liquid stock
hour or until soup mix and vegetables
1kg Coles RSPCA approved free range
are tender.
chicken lovely legs
Step 3
Remove chicken legs from soup. Allow to cool slightly. Remove meat from bones.
Roughly chop chicken meat and add to soup. Season with salt and pepper. Ladle
soup into warmed bowls. Serve.
Cream of Cauliflower Soup
Preparation
Step 1
Heat oil in a saucepan over medium heat.
Add onion and garlic. Cook, stirring, for 6
to 7 minutes or until very soft.
Step 2
Add coriander, cumin and chilli flakes.
Recipe
Increase heat to high. Cook, stirring, for 2
1 tbsp olive oil
minutes.
1 brown onion, finely chopped
Add cauliflower, stock and water. Cover.
2 garlic cloves, crushed
Bring to the boil. Reduce heat to low.
Simmer, partially covered, for 30 minutes 2 tsp ground coriander
or until cauliflower is tender. Set aside for 1 tsp ground cumin
20 minutes. 1/4 tsp chilli flakes
750g cauliflower, trimmed, cut into
Step 3 florets
Blend soup in batches until smooth. Return 2 cups Massel vegetable liquid stock
to saucepan. Stir in cream. Stir over low 2 cups water
heat until hot. Season with salt and pepper. 1/4 cup pouring cream or creme
fraiche
Easy Pumpkin Soup
Preparation
Step 1
Heat oil in a large saucepan over
low heat, add onion and leek and
cook for 2-3 minutes, until softened
but not coloured.
Step 2
Add garlic and spices and cook,
stirring, for 30 seconds. Recipe
Add pumpkin, potato and stock and 2 tbsp Coles Classic Olive Oil
bring to the boil. Turn heat to low, 1 onion, finely chopped
cover and simmer for 30 minutes. 1 leek, white part only, finely sliced
Allow to cool slightly, then blend in 1 garlic clove, crushed
batches. 1/2 tsp ground coriander
Step 3 1 tsp ground cumin
1/2 tsp freshly grated nutmeg
Return soup to pan, stir 1kg peeled pumpkin, diced
through cream and reheat gently. 1 large potato, peeled, diced
Season and add a little 1L Massel chicken style liquid stock or
more nutmeg if desired. vegetable liquid stock
1/2 cup (125ml) thin cream
Lamb Shank and Pasta
Soup
Preparation
Step 1
Lightly spray a large saucepan
with oil. Heat over medium-high
heat until hot. Add lamb shanks and
cook, turning, for 5 minutes or until
browned. Transfer to a plate. Reduce heat to medium.
Add onion, carrot and celery. Cook, stirring, for 2 to 3 minutes or until soft.
Add garlic and cook for 1 minute.
Recipe
Step 2 olive oil cooking spray
Increase heat to medium-high. 2 lean lamb shanks, trimmed
Return lamb to pan. 1 brown onion, finely chopped
Add tomatoes, stock and 2 cups cold 2 carrots, peeled, chopped
water. Bring to the boil. Reduce heat 2 stalks celery, chopped
to low. Cover. Cook for 1 hour 30 2 garlic cloves, crushed
minutes or until lamb is tender. 400g can diced tomatoes
Remove lamb shanks to a board. 4 cups Massel beef style liquid stock
Shred meat. 3/4 cup small shell pasta
1/4 cup basil leaves, finely shredded
Step 3 4 crusty wholegrain bread rolls, to serve
Return soup to the boil over high heat. Stir in pasta. Cover and cook for 7 to 8
minutes or until pasta is tender. Add shredded lamb and basil. Season with salt and
pepper. Ladle soup into shallow bowls. Serve with crusty bread rolls.
Vegetable, Bacon and
Risoni Soup
Preparation
Step 1
Heat oil in a large saucepan over
medium-high heat.
Add onion, bacon and garlic. Cook,
stirring, for 5 minutes or until soft.
Add carrot, parsnip, celery and zucchini Recipe
. Cook, stirring, for 5 minutes. 1 tbsp olive oil
Step 2 1 brown onion, finely chopped
125g 97% fat-free bacon, chopped
Add stock and tomatoes. Stir to combine.
2 garlic cloves, crushed
Bring to the boil. Reduce heat to low.
2 carrots, peeled, chopped
Cover. Simmer, stirring occasionally, for
1 parsnip, peeled, chopped
45 minutes or until vegetables are soft.
1 celery stick, chopped
Step 3 2 small zucchini, chopped
Stir in risoni. Cook for 12 to 15 minutes 6 cups Massel beef style liquid stock
or until risoni is tender. Season with salt 400g can diced roma tomatoes
and pepper. Stir through parsley. Ladle 1/3 cup dried risoni pasta
soup into bowls. Serve. 1/3 cup flat-leaf parsley leaves, roughly
chopped
Moroccan Sweet Potato,
Carrot and Chickpea Soup
Preparation
Step 1
Heat oil in a large saucepan over
medium-high heat. Add onion and
garlic. Cook, stirring often, for 3
minutes. Stir in coriander, cumin and
chilli powder. Cook, stirring, for 1 minute. Add sweet potato and carrot. Cook,
stirring often, for 5 minutes. Add Recipe
stock. Cover. Bring to the boil. 2 tbsp olive oil
Reduce heat to medium-low and
1 large brown onion, roughly chopped
simmer, stirring occasionally, for 20
2 garlic cloves, crushed
minutes.
1 tsp ground coriander
Step 2 2 tsp ground cumin
1/4 tsp chilli powder
Add chickpeas to soup and simmer,
600g orange sweet potato, peeled,
covered, for 10 minutes or until
diced
chickpeas are tender.
500g carrots, peeled, sliced
Step 3 6 cups Massel chicken style liquid stock
Blend soup, in batches, until smooth. 300g can Coles chickpeas, drained,
Return to saucepan over medium-low rinsed
heat. Season with salt and pepper. 1/2 small lemon, juiced
Stir in 1 tablespoon lemon juice. Turkish bread croutons (see note), to
Heat, stirring, until hot (do not boil). serve
Ladle into bowls. Top with croutons. Sprinkle with pepper. Serve.
Brown Lentil and Vegetable
Soup
Preparation
Step 1
Heat oil in a large saucepan over medium-
high heat.
Add carrots, zucchini, celery and onion.
Cook, stirring occasionally, for 10 minutes
or until vegetables begin to soften. Recipe
1 tbsp olive oil
Step 2 2 carrots, peeled, diced
Add tomatoes and stock to pan. Cover and 2 zucchini, diced
bring to the boil. Reduce heat to medium- 2 sticks celery, diced
low. Simmer, partially covered, for 15 1 brown onion, finely chopped
minutes or until vegetables are soft. 400g can diced tomatoes
2 cups Massel vegetable liquid stock
Step 3
400g can brown lentils, rinsed, drained
Add lentils to soup. Cook for 5 minutes or 1/2 cup flat-leaf parsley leaves,
until heated through. Ladle soup into chopped
bowls. Sprinkle with parsley and squeeze 1 lemon, quartered
lemon juice. Season with freshly ground 4 crusty wholegrain rolls, to serve
black pepper. Serve with lemon wedges
and bread rolls.
Asian Chicken Noodle Soup
Preparation
Step 1
Place noodles in a heatproof bowl. Cover
with boiling water. Stand for 3 minutes or
until tender. Drain and separate noodles.
Step 2
Heat peanut oil in a large saucepan over
Recipe
medium-high heat.
450g fresh thin hokkien noodles
Add ginger, garlic and 1 small chilli.
1 tbsp peanut oil
Cook for 30 seconds. Add 2 cups stock.
Cover. Bring to the boil. Reduce heat to 3cm piece ginger, peeled, finely chopped
medium-low. Add chicken. Cook for 5 2 garlic cloves, crushed
minutes or until just cooked through. 2 small red chillies, deseeded, finely
Transfer chicken to a chopping board. chopped
Slice crossways into strips. 6 cups Massel chicken style liquid stock
550g Coles RSPCA Approved Chicken
Step 3 Breast Fillets
Add remaining 4 cups stock, soy 2 tbsp light soy sauce
sauce, sesame oil and sugar to soup. 1 tsp sesame oil
Cover. Increase heat to medium-high 3 tsp brown sugar
and bring to the boil. Add green 4 green onions, thinly sliced diagonally
onion and bok choy. Cook for 1 minute 1 bunch baby bok choy, chopped
or until leaves just wilt. Green onions, finely shredded, to serve

Step 4
Divide noodles between bowls. Top with chicken. Ladle boiling broth into bowls.
Top with shredded green onions and serve with remaining small chilli on the side.
Miso Soup
Preparation
Step 1
Place the dashi in a large saucepan
over medium heat. Bring to the
boil. reduce heat to low. Add
the seaweed and cook for 1 minute
or until seaweed softens. Add
the tofu and cook for a further 1
minute or until heated through.
Step 2 Recipe
4 cups (1 litre) dashi stock
Place the miso paste in a small 20g dried seaweed (see note)
bowl. Add a little of the dashi, 1/4 cup (75g) red miso paste
stirring until miso dissolves. Add 150g Coles Nature's Kitchen Silken Tofu, cut
the miso mixture to the saucepan into 2cm cubes
and gently stir to combine. Bring to 3 green onions, trimmed, thinly sliced
a simmer. remove from heat.
Step 3
Ladle miso evenly among serving bowls. Sprinkle with green onions and serve
immediately.
Creamy Tortellini
Minestrone Soup
Preparation
Step 1
Heat oil in a stockpot over medium-
high heat. Add the pancetta, carrot,
celery and onion. Cook, stirring
often, for 5-8 minutes or until soft.
Add the garlic and cook, stirring, for 30 seconds or until aromatic.
Step 2
Add the stock and tomatoes. Bring
to the boil. Add the tortellini and
borlotti beans. Cover and bring back
to a gentle simmer. Uncover and
reduce the heat to medium. Cook,
stirring often, for 2-3 minutes or
until the tortellini is al dente.
Recipe
2 celery sticks, finely chopped
2 tbsp olive oil
100g pancetta, coarsely chopped
2 carrots, peeled, finely chopped
1 brown onion, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
1litre (4 cups) Massel Chicken Style Liquid
Stock
400g can diced Italian tomatoes
325g pkt spinach and ricotta tortellini
400g can borlotti beans, rinsed, drained
80g (2⁄3 cup) crème fraîche
75g (1 ⁄4 cup) bought basil pesto
Fresh small basil leaves, to serve
10 Different Appetizers
Savory Party Bread
Preparation
Step 1
Preheat oven to 350°. Cut bread widthwise
into 1-in. slices to within 1/2 in. of bottom
of loaf. Repeat cuts in opposite direction.
Cut cheese into 1/4-in. slices; cut slices into
small pieces. Place cheese in cuts in bread.
Step 2
In a small bowl, mix butter, green onions and poppy seeds; drizzle over bread.
Wrap in foil; place on a baking sheet. Bake for 15 minutes. Unwrap; bake until
cheese is melted, about 10 minutes longer.
Recipe
1 unsliced round loaf sourdough bread
(1 pound)
1 pound Monterey Jack cheese
1/2 cup butter, melted
1/2 cup chopped green onions
2 to 3 teaspoons poppy seeds
Hot Spinach Artichoke Dip
Preparation
Step 1
Preheat oven to 400 degrees. In a medium
sized bowl add the cream cheese, sour cream,
and mayonnaise and mix until incorporated.
Add the garlic, mozzarella cheese, parmesan,
artichokes and spinach.
Step 2
Spread the mixture evenly into a 1 quart
baking dish. Bake for 15-20 minutes or until
it is heated throughout and bubbly. Serve Recipe
warm with sliced baguette or crackers. 8 ounce cream cheese softened
1/2 cup sour cream
1/4 cup mayonnaise
3 garlic cloves minced
1/2 cup mozzarella cheese shredded
1 cup Parmesan Cheese grated
1 14 ounce can Artichokes chopped
6 ounce frozen spinach thawed
Hot Crab Dip
Preparation
Step 1
Preheat your oven to 350 degrees. In a medium
sized mixing bowl, combine cream cheese, sour
cream, mayonnaise, cheddar cheese, garlic powder,
paprika, Worcestershire sauce, lemon juice, salt and
pepper. Stir together until combined and fold in
lump crab meat.
Step 2
Spread in a small casserole dish and bake
for 20-25 minutes until heated through and Recipe
bubbly. Serve with a slice baguette or 8 ounce cream cheese softened
tortilla chips. 1/4 cup sour cream
1/4 cup mayonnaise
1 cup cheddar cheese grated
1 teaspoon garlic powder
1/2 teaspoon paprika
1 Tablespoon Worcestershire Sauce
1 Tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lump crab meat canned
Jalapeno Poppers with Bacon
Preparation
Step 1
Preheat the oven to 400 degrees. Wearing gloves,
slice each of the jalapeños in half lengthwise and
use a spoon to remove the seeds and veins.
Step 2
In a medium-sized bowl, combine the cream
cheese, garlic powder, salt, pepper, cheddar, bacon,
and green onions.
Step 3 Recipe
Spoon the mixture evenly in the jalapeños and 10 large jalapeños
place it on a baking sheet. Bake for 20 8 ounce cream cheese softened
minutes or until the jalapeños are tender. 1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cup shredded cheddar
cheese
1/2 pound bacon cooked and
crumbled
1/4 cup green onions sliced
Bacon Ranch Cheese Ball
Preparation
Step 1
Mix together the cream cheese and dry ranch packet. I put mine in thmixerand used
the paddle attatchment. That made it so easy. Otherwise, mix in a bowl until
smooth.
Step 2
Add the cheese, onions, olive if using and bacon. If you are short on time, buy the
real bacon bits and add about a 1/2 cup.
Step 3
Shape into a ball. Roll it in the nuts to coat
the outside. You can make one big ball or Recipe
two smaller ones. 2 packages cream cheese 8 oz.
1 packet dry buttermilk ranch
Keep it stored in the refrigerator.
dressing mix 1 oz.
1/2 cup cheddar cheese grated
1/4 cup green onion thinly sliced
6 pieces bacon fried and crumbled
1/4 cup chopped black olives optional
1 cup pecans or almonds finely
chopped for coating
Teriyaki Meatballs
Preparation
Step 1
Preheat oven to 400°. Drain pineapple,
reserving 1/4 cup juice; set pineapple aside. In
a bowl, combine onion, peppers, bread
crumbs, ginger, salt and reserved pineapple
juice. Crumble beef over mixture and mix
lightly but thoroughly. Shape into 1-in. balls.
Step 2
Place next 6 ingredients in a blender; cover
and process 1 minute. Place 2 tablespoons sauce in a greased 13x9-in. baking dish.
Add meatballs. Pour remaining sauce over meatballs. Bake, uncovered, until meat
is no longer pink, 18-20 minutes. Place 1 pineapple chunk on each meatball; secure
with a toothpick. If desired, garnish with green onions.
Recipe Sauce
2 cans (8 ounces each) pineapple 1/4 cup canola oil
chunks
1 medium onion, finely chopped 1/4 cup soy sauce
1/4 cup finely chopped sweet yellow 3 tablespoons honey
pepper
1/4 cup finely chopped sweet red pepper 2 tablespoons vinegar
1/2 cup dry bread crumbs 3/4 teaspoon garlic powder
1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
1/4 teaspoon salt Green onions, optional
1 pound lean ground beef
Rotel Dip
Preparation
Step 1
In a medium sized skillet over medium high heat
cook and crumble the ground beef until no
longer pink. Drain excess grease.
Step 2
Add in the taco seasoning, Rotel tomatoes, and
velveeta cheese. Stir until melted. Pour into
desired serving dish and serve.
Recipe
1 pound lean ground beef
2 Tablespoons Homemade Taco
Seasoning
10 ounce can Rotel tomatoes
16 ounce Velveeta Cheese Processed
Cheese, cubed
Hot Corn Dip
Preparation
Step1
Preheat oven to 400 degrees. In a medium sized saucepan add the olive oil, onion,
red pepper, and jalapeño. Cook over medium high heat until tender.
Step 2
In a medium sized bowl add pepper mixture, corn, cream cheese, sour cream, 1 cup
cheese, chili powder, garlic, paprika, salt and pepper. Stir until combined.
Step 3
Spread in a 2 quart casserole dish or small
skillet. Sprinkle remaining 1 cup cheese. Recipe
Bake for 15-20 minutes or until hot and 1 tablespoon olive oil
bubbly golden brown. Garnish with green 1/2 onion diced
onions if desired. 1 red pepper diced
1 jalapeño seeds removed and diced
2 15 ounce cans corn
8 ounce cream cheese softened
1/2 cup sour cream
2 cups Colby jack cheese shredded
and divided
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon paprika
salt and pepper
sliced green onion for garnish

Air Fryer Frozen Onion Rings

Preparation
Step 1
Layer half of the bag of frozen onion rings into the basket of the air fryer. Make
sure to layer them in one layer making sure not to overlap the onion rings.
Step 2
Lightly spray the onion rings with non-stick cooking spray. This gives them extra
crispiness.
Step 3
Close the air fryer and cook at 400 degrees Fahrenheit for 8-10 minutes.
Recipe
1- 14 ounce bag frozen onion
rings
non-stick cooking spray
.

Crispy potato skin

Preparation
Wash and scrub the potatoes. Preheat oven to 400 degrees.
Prick with a fork and bake for an hour or until tender. Or
cook in the microwave for 5 minutes each potato. Let the
potatoes cool to the touch.
Cut the potatoes in half. Scoop out the potatoes leaving about 1/4 inch along the
sides. Place the potatoes on a baking sheet skin side up and brush with olive oil.
Salt and pepper. Bake for about 10 minutes. Flip to the other side and bake an
additional 10 minutes or until they start looking golden brown.
Remove from the oven and add the cheese. Add back to the oven for 2-3 minutes
until the cheese has melted. Top with bacon, Recipe
green onions and favorite toppings. 4 small Russet Potatoes
2 Tablespoons olive oil
salt and pepper
cups cheddar cheese shredded
6 slices bacon chopped and
cooked
green onions sliced

Orange-Glazed Meatballs
Preparation
Step 1
Prepare meatballs accordirwwng to
package directions.
Step 2
In a small saucepan, heat the marmalade, orange juice, half the green onions, and
the jalapeno.
Step 3
Place meatballs in a serving dish; pour glaze over the top and gently stir to coat.
Garnish with remaining green onions.
Recipe
1 package (22 ounces) frozen fully cooked Angus beef meatballs
1 jar (12 ounces) orange marmalade
1/4 cup orange juice
3 green onions, chopped, divided
1 jalapeno pepper, seeded and chopped