A LA KING TURKEY RECIPE

A LA KING TURKEY RECIPE


Ingredients

* 2 tablespoons butter
* 3 fresh mushrooms, sliced
* 1 tablespoon all-purpose flour
* 1 cup chicken broth
* 1/2 cup heavy cream
* 1 cup chopped cooked turkey
* 1/3 cup frozen peas, thawed
* salt and pepper to taste


Directions


1. In a large skillet over medium low heat, cook butter until golden brown. Saute mushrooms until tender. Stir in flour until smooth. Slowly whisk in chicken broth, and cook until slightly thickened. Stir in cream, turkey and peas. Reduce heat to low, and cook until thickened. Season with salt and pepper.

CHICKEN EGG OMELET ROLL WITH CHEESE

CHICKEN EGG OMELET ROLL WITH CHEESE


Ingredients

* 6 eggs
* 1 cup milk
* 1/2 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 cup shredded Cheddar cheese


Directions

1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking pan.

2. In a blender, combine eggs, milk, flour, salt and pepper; cover and process until smooth. Pour into prepared baking pan.

3. Bake in preheated oven until set, about 20 minutes. Sprinkle with cheese.

4. Carefully loosen edges of omelet from pan. Starting from the short edge of the pan, carefully roll up omelet. Place omelet seam side down on a serving plate and cut into 6 equal sized pieces.

BEEF BISCUIT RECIPE

BEEF BISCUIT RECIPE

This recipe is not for merienda time for kids. In fact, this recipe is used during dinner time because it is very heavy on the stomach. Here are the ingredients for the beef biscuit recipe.

Ingredients

* 1 pound ground beef chuck
* 1/2 cup chopped onion
* 1/2 teaspoon garlic powder
* 1 1/2 cups barbecue sauce
* 1 (10 ounce) package refrigerated biscuit dough
* 2 cups shredded Cheddar cheese


Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 8 muffin cups.

2. In a large skillet or frying pan, cook ground chuck with onion and garlic powder until evenly brown; drain off the grease. Stir in the barbeque sauce and simmer for another 3 minutes.

3. Roll out each biscuit on a floured surface so that each biscuit is 6 inches across. Put the biscuit in the muffin tin and fold up sides to create a cup shape. Fill each biscuit fill almost to the top with the meat mixture; top with cheddar cheese.

4. Bake in preheated oven until biscuits are baked, cheese is melted and tops are golden brown, about 15 minutes.

DINNER RECIPE FOR A SPECIAL MOMENT

Chef Weblinkx of the International Association of Chefs, called me this morning. He informed me about something special and I will have to prepare a dinner recipe for a special moment for somebody that we both knew. The ingredients of the recipe are already prepared and this Chef is still curious who is that person that is visiting the the universal restaurant. Chef Weblinkx said that Chef Anna is the one that is throwing the party because she finally met the man or the chef of her dreams.

The story of chef Anna is a classic example of how emotions develop unexpectedly. Chef Anna is our single chef and every time chefs meet one another, Chef Anna will always be asked about her chefs love life. Chef Anna was very eager to find somebody that will be able to share her chef's emotions and she was hoping to find somebody that is also in the culinary field. Chef Anna joined several dating sites just to find that Mr. right for her. She joined dating personals toronto and was able to meet chef Resshell Brian Rojas. The both of them meet and there was an instant spark for the both of them. They exchanged their chef numbers and started calling each other everyday. Chef Anna is very happy to have found chef Resshell Brian Rojas because he is the missing puzzle in Chef Ann's life. The culinary school and the culinary association in the city were thrilled with the love story of chefs. No wonder they wanted to make the moment special and commission asimplechef to make a dinner recipe for a special moment.

VEGETABLE STUFFED CANNELLONI RECIPE

VEGETABLE STUFFED CANNELLONI RECIPE

Ingredients

* 8 cannelloni noodles
* 5 cloves garlic, minced
* 5 shallots, chopped
* 2 tablespoons olive oil
* 1 cup dry sherry
* 2 cups heavy whipping cream
* salt and pepper to taste
* 1 onion, chopped
* 1 cup fresh sliced mushrooms
* 1 zucchini, chopped
* 1 small eggplant, diced
* 2 roasted red bell peppers, diced
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 3/4 cup ricotta cheese
* 1 cup grated Parmesan cheese


Directions

1. In a large pot of salted water, parboil cannelloni. (Parboiling is partially cooking the noodles in boiling water; they will finish cooking when baked.)

2. Meanwhile, cook 2 cloves garlic and 2 shallots in 1 tablespoon olive oil in a medium saucepan over medium heat for 30 seconds. Pour in sherry, raise heat to high, and reduce liquid by half. Stir in cream, and reduce until there is about 1 1/2 cups liquid. Remove from heat, and season with salt and pepper to taste. Set cream sauce aside.

3. In a large skillet, heat one tablespoon olive oil over medium heat. Cook onion, 3 shallots, 3 cloves garlic, mushrooms, zucchini, and eggplant in olive oil until all vegetables are tender. Transfer to a large bowl. Stir in red peppers, basil, oregano, ricotta, and Parmesan cheese. Season to taste with salt and pepper. Set filling aside.

4. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Stuff vegetable/cheese filling into cannelloni. Place in prepared baking dish, and cover with cream sauce.

5. Bake in preheated oven for 25 minutes.

SPAGHETTI SQUASH RECIPE

SPAGHETTI SQUASH RECIPE

Ingredients

* 1 spaghetti squash, halved lengthwise and seeded
* 2 tablespoons vegetable oil
* 1 onion, chopped
* 1 clove garlic, minced
* 1 1/2 cups chopped tomatoes
* 3/4 cup crumbled feta cheese
* 3 tablespoons sliced black olives
* 2 tablespoons chopped fresh basil


Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.

3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.

4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

CHICKEN SPINACH LASAGNA SPECIAL

CHICKEN SPINACH LASAGNA SPECIAL


Ingredients

* 1 (8 ounce) package lasagna noodles
* 3 cups heavy cream
* 2 (10.75 ounce) cans condensed cream of mushroom soup
* 1 cup grated Parmesan cheese
* 1/4 cup butter
* 1 tablespoon olive oil
* 1/2 large onion, diced
* 4 cloves garlic, sliced
* 5 mushrooms, diced
* 1 roasted chicken, shredded
* salt and ground black pepper to taste
* 1 cup ricotta cheese
* 1 bunch fresh spinach, rinsed
* 3 cups shredded mozzarella cheese


Directions

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.

2. In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.

3. Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper.

4. Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/2 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.

5. Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.

GRILLED BABY BACK RIBS

GRILLED BABY BACK RIBS


Ingredients

* 6 pounds pork baby back ribs
* 1 pinch black pepper
* 1 pinch salt
* 1 pinch crushed red pepper
* 4 cups barbecue sauce
* 2 (12 ounce) bottles porter beer, room temperature


Directions

1. Cut ribs into small portions of 2 or 3 bones each. Bring a large pot of water to a boil. Season water a pinch each of salt, black pepper, and crushed red pepper to the water. Boil ribs in seasoned water for 20 minutes. Drain, and let the ribs sit for about a half an hour.

2. Meanwhile, preheat an outdoor grill for high heat.

3. Lightly coat the ribs with barbecue sauce. Cook the ribs over high heat for a 5 to 10 minutes on each side to get a nice grilled look to them.

4. Place grilled ribs in a slow cooker. Pour remaining barbecue sauce and one bottle of beer over the ribs; this should cover at least half of the ribs. Cover, and cook on High for 3 hours. Check ribs every hour or so, and add more beer if needed to dilute sauce. Stir to get the ribs on top into the sauce. The ribs are done when the meat is falling off the bone. The ribs were cooked completely in the first process, the rest is about flavor and texture.

APPLE CAKE RECIPE

APPLE CAKE RECIPE


Ingredients

* 2 eggs
* 1 cup vegetable oil
* 2 cups white sugar
* 2 cups all-purpose flour
* 2 teaspoons ground cinnamon
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon vanilla extract
* 4 cups diced apple without peel


Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch cake pan.

2. Beat vegetable oil and eggs until foamy. Add the sugar, flour, ground cinnamon, baking, soda, salt, and vanilla and mix well. Stir in the diced apples. Pour batter into prepared pan.

3. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Cool cake in pan for 10 minutes. Cake needs no frosting.

BABY BACK RIBS RECIPE

BABY BACK RIBS RECIPE


Ingredients

* 2 pounds pork baby back ribs
* 1 (18 ounce) bottle barbecue sauce


Directions

1. Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.

2. Preheat oven to 300 degrees F (150 degrees C).

3. Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.

DINNER RECIPE FOR A WONDERFUL DATE

I was cooking this morning inside the restaurant when a chef called , chef Anna, informing me that that she needs help for a special date. I know how to cook wonderful dating dishes best for a romantic meals and this time a chef friend was in need of it. Chef Anna is already in her early 30's and she recently join bbws dating site. She was very optimistic that she will be able to find a chef in the site that she can relay her passion in cooking. When chef Anna called, I was very busy in the kitchen cooking for the restaurant and preparing a vegetable salad for a foreign dignitary that will be dining in the restaurant. Chef Anna knows that I can prepare a perfect dating recipe and told me that the restaurant will be the venue of their first date. She told me that she met Chef Weblinkx in the site and they agreed to meet inside my restaurant.

For their date, I am planning to cook some romantic recipes like lamb steak with perfect red wine on the rise and for their dessert, I am planning to bake a moist chocolate cake with rum, for a romantic aroma on the cake. The dinner will be at 8 pm and I need to remove some of the recipe books in the special room that I prepared for them. Chef Anna told me also that she has a special gift for me because I am the one that will be cooking for them. I already know that it is going to be another wonder recipe book to add to my collection. Enough, I need to start preparing a dinner recipe for a wonderful date.

CHICKEN BREAD RECIPE

CHICKEN BREAD RECIPE

Ingredients

* 1/4 cup coarsely grated seedless cucumber
* 3/4 cup Hellmann's® or Best Foods® Light Mayonnaise
* 2 cloves garlic, finely chopped
* 1 tablespoon fresh lemon juice
* 1 tablespoon fresh grated lemon peel
* 4 whole wheat pita breads, split
* Fresh spinach leaves, rinsed and patted dry
* 8 cherry tomatoes, halved
* 1 pound sliced rotisserie or grilled chicken or turkey


Directions

1. Place grated cucumber on paper towel and gently squeeze dry. (Do not skip this step or you will have have a watery dressing.) Combine drained cucumbers, Hellmann's® or Best Foods® Real Mayonnaise, garlic, lemon juice and peel in small bowl. Season, if desired, with salt and black pepper. Cover and refrigerate at least 30 minutes.

2. Spread a few tablespoons dressing inside each pita; add spinach leaves, tomatoes and chicken, then drizzle with additional dressing.

CHICKEN LEMON WITH GARLIC

CHICKEN LEMON WITH GARLIC

Ingredients

* 1 teaspoon dried oregano
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 2 pounds skinless, boneless chicken breast halves
* 2 tablespoons butter
* 1/4 cup water
* 3 tablespoons fresh lemon juice
* 2 cloves garlic, minced
* 1 teaspoon chicken bouillon granules
* 1 teaspoon chopped fresh parsley


Directions

1. In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.

2. In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.

3. Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

CABBAGE ROLLS RECIPE

CABBAGE ROLLS RECIPE

Ingredients

* 2/3 cup water
* 1/3 cup uncooked white rice
* 8 cabbage leaves
* 1 pound lean ground beef
* 1/4 cup chopped onion
* 1 egg, slightly beaten
* 1 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 (10.75 ounce) can condensed tomato soup


Directions

1. In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

2. Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.

3. In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.

4. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.

5. In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

SMOKED BBQ BABY BACK RIBS

Ingredients

* 5 pounds baby back pork ribs
* 1/2 gallon apple juice
* 1 head garlic, separated into cloves
* 1 tablespoon granulated garlic
* 2 cups barbecue sauce


Directions

1. Prepare charcoal in a smoker, and bring the temperature to 225 degrees F (110 degrees C).

2. Cut the ribs into smaller portions of 3 or 4 ribs, and place them in a large pot. Pour in enough apple juice to cover. Place a lid on the pot and bring to a boil. Remove from the heat, and let stand for 15 minutes.

3. Lightly oil the grate in your smoker. Place ribs on the grate, and throw a few cloves of garlic onto the hot coals. Close the smoker. Maintain the temperature at 225 degrees F (110 degrees C) by adding more charcoal as needed. Smoke the ribs for 7 hours, adding more garlic cloves to the coals occasionally.

4. Make a sauce by mixing together the barbecue sauce with 2 cups of the apple juice from the pot. Season with granulated garlic. Baste ribs with this sauce while continuing to cook for another 30 minutes.

GLAZED RIBS RECIPE

GLAZED RIBS RECIPE


Ingredients

* 3 pounds baby back pork ribs
* 3/4 cup maple syrup
* 2 tablespoons packed brown sugar
* 2 tablespoons ketchup
* 1 tablespoon cider vinegar
* 1 tablespoon Worcestershire sauce
* 1/2 teaspoon salt
* 1/2 teaspoon mustard powder


Directions

1. Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish.

2. In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours.

3. Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes.

4. Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.

MACARONI SALAD CLASSIC

MACARONI SALAD CLASSIC

Ingredients

* 4 cups uncooked elbow macaroni
* 1 cup mayonnaise
* 1/4 cup distilled white vinegar
* 2/3 cup white sugar
* 2 1/2 tablespoons prepared yellow mustard
* 1 1/2 teaspoons salt
* 1/2 teaspoon ground black pepper
* 1 large onion, chopped
* 2 stalks celery, chopped
* 1 green bell pepper, seeded and chopped
* 1/4 cup grated carrot (optional)
* 2 tablespoons chopped pimento peppers (optional)


Directions

1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.

2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

COOKING AND BLOGGING

When I decided to go to the culinary school, I never thought that I would be opening a restaurant of my own. I was only concerned of landing a chef job and go to place performing my cooking duty as a chef. After studying culinary arts at the culinary school, my mind opened to the possibilities of opening my own restaurant and not just being a personal chef of some big shot businessman.

After the culinary studies, I opened my restaurant and the cooking tasks immediately started. After 3 years of operating the restaurant, a chef-friend of mine told me that I must not limit myself and my restaurant by just operating the normal way. I must try other medium to make my restaurant known and that would mean more customers in my restaurant. That is why after our conversation, I decided to go online and started blogging my recipes and my daily happenings in the restaurant as a chef. My friends call me now the blogging chef because I personally manage my own blog. As a chef blogger, I get to feature my restaurant and my online customers can easily check my menu for the day and even interact with me through my blog. But the thrilling part of blogging as chef did stop there. This chef now advertise on blogs, that is the best part of my blogging career as a chef-blogger. I get to write for sites as and earn through my blog post in my online restaurant. This opportunity is very good for a blogger-chef, like me.

BABECUED CHICKEN WINGS

BARBECUED CHICKEN WINGS


Ingredients

* 3 pounds whole chicken wings
* 2 cups ketchup
* 1/2 cup honey
* 2 tablespoons lemon juice
* 2 tablespoons vegetable oil
* 2 tablespoons soy sauce
* 2 tablespoons Worcestershire sauce
* 1 tablespoon paprika
* 4 garlic cloves, minced
* 1 1/2 teaspoons curry powder
* 1/2 teaspoon pepper
* 1/8 teaspoon hot pepper sauce


Directions

1. Cut chicken wings into three sections; discard wing tips. Place wings in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 35-40 minutes or until juices run clear.

2. In a bowl, combine the remaining ingredients. Pour 1/2 cup into a 3-qt. slow cooker. Drain chicken wings; add to slow cooker. Drizzle with remaining sauce. Cover and cook on low for 1 hour, basting occasionally.

PACIFIC CHICKEN WINGS RECIPE

PACIFIC CHICKEN WINGS RECIPE

Ingredients

* 3 pounds chicken wings
* 1 cup soy sauce
* 1 cup packed brown sugar
* 1/2 cup butter
* 1 teaspoon mustard powder
* 3/4 cup water


Directions

1. Disjoint the chicken wings, discarding the tips.
2. Combine the soy sauce, brown sugar, butter or margarine, mustard and water and heat until the sugar and butter dissolve. Let mixture cool and pour over wings. Marinate in the refrigerator for 2 hours, turning occasionally.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Bake chicken wings in marinade for 45 minutes, turning once and spooning marinade over chicken occasionally. Drain on paper towels and serve.

JAPANESE CHICKEN WINGS ROAST

JAPANESE CHICKEN WINGS ROAST

Ingredients

* 3 pounds chicken wings
* 1 egg, lightly beaten
* 1 cup all-purpose flour for coating
* 1 cup butter
* SAUCE
* 3 tablespoons soy sauce
* 3 tablespoons water
* 1 cup white sugar
* 1/2 cup white vinegar
* 1/2 teaspoon garlic powder, or to taste
* 1 teaspoon salt


Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut wings in half, dip in egg and coat with flour.
3. Heat butter in a large, deep skillet over medium-high heat. Fry wings until deep brown. Place in a shallow roasting pan.
4. In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. Pour over wings.
5. Bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.