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“The secret of good cooking is, first, having a love of it… If you’re
My friends and I love to cook (almost as must as we love to eat!) Hahahah, well here are a few of our favorite recipes. Over time I'm sure this list will continue to grow. If you have any that you'd like to share, please feel free to send them to me! ~Penz |
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Franchise Food Cookbook OK, here is a freaking amazing cookbook. Ever wondered how to make your favorite franchise foods from A1 sauce to a York Peppermint Patty? It's all in there! Pasta - Stew, Soups, Sauces & Chili - Meat - Bread - Penz’s Lasagna
As part of your preperation you will want to mince the garlic, dice the onions, thinly slice portabella mushrooms, and rinse the spinach leavees and pick off stems from leaves Season ground beef with salt/pepper, add half of the minced garlic and onions and sautee all in a large fry pan until beef is browned. Drain fat and set aside. Put a few teaspoons of olive oil in a large fry on medium heat. Add rest of garlic and onions and entire bag of spinach. Cook until spinach is fully reduced and then remove from heat. In a large bowl combine ricotta cheese and cooked spinach and stir it until fully mixed. Preheat the oven to 300'. In a turkey sized pan, cover bottom of pan with a thin layer of sauce. Then lay down a layer of lasagna noodles (uncooked) to cover entire bottom of pan. If necessary, 'trim/snap' the two end pieces so that the entire bottom of pan is covered. Cover noodles with a layer of the ricotta cheese and then cover with a layer of mushrooms. Lay down another layer of noodles. Cover noodles with a layer of sauce and then a layer of ground beef. Lay down another layer of noodles. Cover noodles with a layer of the ricotta cheese and then cover with a layer of mushrooms. Lay down another layer of noodles. Cover noodles with a layer of sauce and then a layer of ground beef. Empty one
pack of mozzarella cheese on top of ground beef and spread evenly. Cover pan loosely with foil. Cook at 300' for 2.5 to 3 hours until cheese is browned. Let sit for 5-10 minutes then serve! Decadent Macaroni and Cheese
In a large skillet, fully cook bacon until semi-crispy. Place on a plate with paper towels to absorb excess grease and set aside. In a large pot, cook pasta according to directions until it is al dente. Strain (do not rinse), and pour pasta into a large deep dish lasagna pan (note that if bringing to a party, a large disposable aluminum pan also works well). Pre-heat your oven to 400 degrees and place rack in middle of oven. In a large skillet, heat butter over medium heat until butter melts. Slowly stir in flour until it forms a paste and then slowly add milk. Heat until it almost comes to a boil and slowly add/stir in shredded cheese until it it melted (make sure to set aside about a 1/2 cup of cheese for later). Once done, add 2-5 tablespoons of jalapeno juice until desired taste is reached. Stir in red pepper flakes. Pour cheese sauce over pasta and mix thoroughly. Now crumble up the bacon and stir that into the pasta and cheese mixture (feel free to add in some jalapeno's to add in an extra kick of flavor!). Cover top of pasta with the rest of the cheese and then cover that with your bread crumbs. Cover dish with foil and place in oven. Cook for 1 hour and then remove from oven. Let sit for 10 minutes and then serve immediately and enjoy! Yields 6-9 servings Penne with Vodka Sauce
In a large skillet, heat oil and butter over medium heat until butter melts. Add onion and sauté until tender, but not brown, about 2 minutes. Add crushed tomatoes, cream, salt, pepper, cook for 1 min, and stir occasionally. Add vodka, continue cooking for 2 minutes, again stirring occasionally, until the vodka evaporates slightly and the sauce thickens. Serve immediately over fresh cooked pasta. Chop parsley finely, sprinkle over top before serving. Yields 4-5 Pasta Nuggets
Break pasta into fourths and cook according to package directions - drain and mix in pat of butter, mix well. - set aside. In another bowl mix together ricotta, and all the cheeses with some cream , salt and pepper. Add pasta - if the mixture is stiff or hard to mix add a little more cream- add the meats - mix well and taste - beat an egg and mix well - put the mixture in the frig for and hour or so. (you don't want a soft mixture they should be easy to roll ) SOUP, STEWS, SAUCES AND CHILIS Thai Lemon Grass Soup (Gai Tom Ka) Ingredients
Trim the lemongrass of its outer sheath and hard ends. Smash it in a few places with the back of a knife to break up the stalk and then cut it into two or three pieces. In a deep skillet or medium saucepan, combine the oil, onion, and garlic. Cook for a minute and then add the curry paste/sweet chili sauce, and ginger. While stirring, cook for 3-4 minutes and add chicken broth and lemon grass. Bring to a moderate boil, reduce heat to medium-low, cover and let simmer for 1 hour (you are basically making a 'lemon grass tea' here). If you want, you can prepare this recipe in advance up to this point, refrigerate in a covered container for up to to two days. While the broth cooks, cut the chicken breasts into 1/2 to 2/4 inch cubes. If using shrimp. wash/peel and de-vein them. If using shiitake mushrooms, remote the stems and discard. Cut the caps into quarters or eights. If using straw mushrooms, discard juice they were packed in an cut in half, lengthwise. Add the coconut milk, and fish sauce and rice vinegar, lime juice to the broth. Take a hand full of the grated ginger and squeeze the juice from this into the soup. Stir, taste and adjust seasoning. To make this soup spicier, add more chili sauce/curry or a bit of Thai Hot Oil. A bit saltier, use the fish sauce adds the 'salty' flavor and the rice vinegar/lime adds the 'bitter' flavor. One you have your flavor set, let the soup reheat, but do not bring to a boil. Add chicken/shrimp, cook for about five minutes and then remove from heat. Add snap peas and let sit for 2 minutes. You may discard the lemongrass before serving (I do), though some people think it's tasty to chew on. Divide soup into bowls. Garnish with cilantro and scallions and enjoy! White Chili (by Kevin Barnes)
Pound chicken breast flat, season with hot sauce, salt, pepper and let stand for an hour. In hot pan add enough olive oil to saute chicken until blackened. Remove and let cool, shred with fork. Dice onions, garlic. Add to pan with some olive oil and the mushrooms and saute until tender. Remove from heat. In large stock pot, add 1/4 cup oil, and 1/2 cup flower and make a rue. Once flower has browned add chicken stock. Add cheese and stir continuously until cheese is incorporated. Be Careful no to let the cheese settle and burn. Bring to a simmer and should thicken. Add beans, chicken and onion mix to sauce. Add spices to taste. let simmer for at least and hour stir occasionally. Fire House Pork & Apple Chili (Tim Penziner)
Heat the oil in a large heavy kettle over high heat. Toss the pork with the Cajun seasoning in a large bowl to coat. Add a portion of the pork to the hot oil. Cook until brown on all sides. Place in a bowl and set aside. Repeat with the remaining pork. Add the onion, garlic, bell pepper and Chile to the hot oil and cook until tender. Stir in the tomatoes, stock and chili packet. Bring to a boil, stirring to loosen the browned bits from the bottom. Add reserved pork and juices. Reduce the temperature and simmer for 45 minutes – do not boil! Add the apples, bay leaves, cumin and brown sugar. Simmer for 30 – 45 minutes or until apples are tender. Stir in the beans. Simmer for additional 10 – 15 minutes. Salt to taste. Pasta Sauce (Susan Allen)
Saute small onion minced until tender in a couple of tablespoons of EVOO. Don not brown the onion, saute only until translucent Add large clove of minced garlic and saute quickly; again, do not brown Add crushed tomatoes Mix in tomatoes paste Add fresh basil leaves, sugar and salt/pepper to taste. Simmer 2-3 hours. Meatballs (Susan Allen)
Mix all ingredients together. Add breadcrumbs sparingly is the mix is too wet. You want it moist. Roll meatballs in hands to make size you want Back in oven on cookie tray at 375 degrees until just brown, then turn over carefully using tongs and brown on other side Remove and drain on paper towel before putting into sauce and simmering for at least 2 hours. Bauguette (10) Ingrediants
Combine the following ingredients in a stand mixer at speed 2, using the whisk attachment: water, sugar, yeast. After a few minutes, add salt and one cup of the flour. Swap in the hook attachment, and continue to add the remaining flour until a soft dough forms. Knead for 10 to 12 minutes, stirring in extra flour as you need it. When your dough is firm and smooth, cover with inverted bowl and let sit 30 minutes or until doubled in bulk. Dough is ready if indentation remains when touched. Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk. Preheat oven to 375. Mix egg yolk with 1 tablespoon water; brush over tops of loaves. Bake for 20 to 25 minutes in the preheated oven, or until golden brown. (Spritz the oven walls with water when you first put the bread in.) Rosemary Bread (10)
In a large bowl, combine the warm water, sugar, oil, and yeast; keep stirring until the yeast dissolves. Then, stir in salt, seasonings, and one cup of the flour. Gently add the remaining flour until a soft dough forms. Knead for 10 to 12 minutes, stirring in extra flour as you need it. When your dough is firm and smooth, rise and bake 30 minutes at 375. Chile Verde
Roast half the onion and all the poblanos. Remove the skins and seeds. Blanch the tomatillos and garlic in boiling water for about 5 minutes. Pulse all in a food processor, along with the lime juice and some of the cilantro, and some salt and pepper. Sear the pork in a large Dutch oven. Chop the remaining half onion and add it to the pork along with the spices. Cook for another ten minutes. Add all remaining ingredients, bring to temp, then braise at 250 for 3 hours. (Add the pintos at the halfway point if you like them to retain more shape.) Top with cilantro and sour cream, and serve with white rice. Incommunicado
Combine ingredients in a shaker filled with ice. Shake and strain into a margarita glass with ice. Radioactive Long Island Iced Tea
Pour all ingredients over ice in a very tall glass. Sip cautiously. Ma Barnes Chocolate O's
In a microwave safe bowl or double boiler, melt chocolate chips. Add cream cheese, coffee and water' mix well. chill until firm enough to shape. Shape into 1 inch balls and place on a a waxed paper lined cookie sheet. Chill for 1-2 hours or until firm. Melt dark chocolate in microwave safe bowl or double boiler. Dip balls and place on waxed paper to harden. If desired, melt white coating and drizzle over truffles. |
