Finger Food Essentials: Essential Finger Foods and Appetizers for Every Event [2 ed.]

Table of contents :
Table of Contents
Buffalo Chicken Bites
Buffalo Wings I
Buffalo Pizza
Buffalo Fries
Buffalo Wings II
Buffalo Vegetarian Wraps
Buffalo Pretzels
Easy Buffalo Wings III
Buffalo Pickles
Deluxe Fish Tacos
Lime Beef Tacos
Vegetarian Swiss Tacos
Avocado Tacos Supreme
Coleslaw Tacos
Arizona Tacos
Shrimp Tacos
Teriyaki Tacos
Cheesy Beef Tacos
Rice and Beans Tacos
Vegetarian Tacos
Taco Local
Corned Beef Tacos
Spicy Eggplant Tacos
Buttery Lemon Cookies
Honey Cookies
Applesauce Quinoa Cookies
After-School Peanut Butter Cookies
Buttery Cashew Cookies
Lemon Oil Cookies
Tropical Cookies
Raspberry Nut Cookies
October Cookies
Caramel Cookies
Brown Sugar Cookies
Zucchini Fritters
Okra Fritters
Cauliflower Fritters
Churros
Hush Puppies
Popcorn Shrimp
Sweet American Popcorn
Chicken Crab Spring Rolls
Chicken Caesar Spring Rolls
Spicy Beef Spring Rolls
Cinnamon Apple Spring Rolls with Coffee Sauce
Gilroy Garlic Fries
Sweet-Potato Fries
Onion Rings
Grilled Corn
Italian Countryside Fries
Deep Fried Corn Bites
Cilantro BBQ Corn
Tostadas
Thursday’s Quesadilla’s
Aztec Corn Bread
Chicago Hot Dogs
Simple Spring Lunch Hot Dogs
After-School Hot Dog

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Finger Food Essentials Essential Finger Foods and Appetizers for Every Event

By BookSumo Press All rights reserved

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Table of Contents Buffalo Chicken Bites 7 Buffalo Wings I 10 Buffalo Pizza 11 Buffalo Fries 12 Buffalo Wings II 13 Buffalo Vegetarian Wraps 14 Buffalo Pretzels 15 Easy Buffalo Wings III 16 Buffalo Pickles 17 Deluxe Fish Tacos 20 Lime Beef Tacos 21 Vegetarian Swiss Tacos 22 Avocado Tacos Supreme 23 Coleslaw Tacos 24 Arizona Tacos 25 Shrimp Tacos 26 Teriyaki Tacos 27 Cheesy Beef Tacos 30 Rice and Beans Tacos 31 Vegetarian Tacos 32 Taco Local 33 Corned Beef Tacos 34 Spicy Eggplant Tacos 35 Buttery Lemon Cookies 36

Honey Cookies 37 Applesauce Quinoa Cookies 40 After-School Peanut Butter Cookies 41 Buttery Cashew Cookies 42 Lemon Oil Cookies 43 Tropical Cookies 44 Raspberry Nut Cookies 45 October Cookies 46 Caramel Cookies 47 Brown Sugar Cookies 50 Zucchini Fritters 51 Okra Fritters 52 Cauliflower Fritters 53 Churros 54 Hush Puppies 55 Popcorn Shrimp 56 Sweet American Popcorn 57 Chicken Crab Spring Rolls 60 Chicken Caesar Spring Rolls 61 Spicy Beef Spring Rolls 62 Cinnamon Apple Rolls with Coffee Sauce 63 Gilroy Garlic Fries 64 Sweet-Potato Fries 65 Onion Rings 66 Grilled Corn 67 Italian Countryside Fries 70

Deep Fried Corn Bites 71 Cilantro BBQ Corn 72 Tostadas 73 Thursday’s Quesadilla’s 74 Aztec Corn Bread 75 Chicago Hot Dogs 76 Simple Spring Lunch Hot Dogs 77 After-School Hot Dog 78

Buffalo

Chicken Bites

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 75 Calories 41 kcal Fat 2.2 g Carbohydrates 1.9g Protein < 3.2 g Cholesterol 16 mg Sodium 104 mg

Ingredients 2 tbsps olive oil 3/4 C. hot pepper sauce 1/2 C. butter 2 lbs ground chicken 1 2/3 C. dry bread crumbs

2 stalks celery, diced 2 large eggs 2 tbsps hot pepper sauce

Directions 1. Coat a cookie sheet with olive oil then set your oven to 450 degrees before doing anything else. 2. Get your butter melted in a pan then add in 3/4 C. of hot sauce. Stir the mix until it is smooth then shut the heat. 3. Get a bowl, combine: eggs, chicken, celery, bread crumbs, and hot sauce mix. 4. Stir the mix then begin to work it with your hands into balls. 5. Place the balls on the sheet and cook them in the oven for 17 mins. 6. Coat the balls with 2 tbsps of additional hot sauce. 7. Enjoy.

Buffalo Chicken Bites

7

BUFFALO

Wings I

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 3 Calories 710 kcal Fat 46.9 g Carbohydrates 43.7g Protein 28 g Cholesterol 136 mg Sodium 2334 mg

Ingredients oil for deep frying 1 C. unbleached all-purpose flour 2 tsps salt 1/2 tsp ground black pepper 1/2 tsp cayenne pepper 1/4 tsp garlic powder 1/2 tsp paprika 1 egg

1 C. milk 3 skinless, boneless chicken breasts, cut into 1/2-inch strips 1/4 C. hot pepper sauce 1 tbsp butter

Directions 1. Get your oil hot for frying. 2. At the same time get a bowl, combine: paprika, flour, garlic powder, salt, cayenne, and black pepper. 3. Get a 2nd bowl, combine: milk and eggs. 4. Coat your chicken first with the gg mix then dredge them in the flour mix. 5. Place the chicken back in the egg mix and again in the flour mix. 6. Place everything in a bowl and place a covering of plastic on the bowl. 7. Put the chicken in the fridge for 30 mins then begin to fry the chicken, in batches, for 8 mins. 8. Once all the chicken is done get a 3rd bowl and combine your butter and hot sauce. 9. Place the mix in the microwave for 1 min with a high level of heat then top the chicken with the mix. 10. Enjoy.

10

Buffalo Wings I

Buffalo Pizza

Prep Time: 30 mins Total Time: 55 mins Servings per Recipe: 6 Calories 785 kcal Fat 40.7 g Carbohydrates 66.6g Protein 37.1 g Cholesterol 83 mg Sodium 1840 mg

Ingredients 3 skinless, boneless chicken breast halves, cooked and cubed 2 tbsps butter, melted 1 (2 oz.) bottle hot sauce 1 (8 oz.) bottle blue cheese salad dressing

1 (16 inch) prepared pizza crust 1 (8 oz.) package shredded mozzarella cheese

Directions 1. Set your oven to 425 degrees before doing anything else. 2. Get a bowl, combine: hot sauce, butter, and chicken. Stir the mix until the chicken is evenly coated. 3. Now lay out your pizza crust on a cookie sheet and coat it evenly with the ranch dressing. 4. Add the chicken over the dressing, then add the cheese. 5. Cook everything into the oven for 12 mins. 6. Enjoy.

Buffalo Pizza

11

BUFFALO

Fries

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 526 kcal Fat 26.6 g Carbohydrates 66.1g Protein 8.1 g Cholesterol 35 mg Sodium 1765 mg

Ingredients cooking spray 4 large potatoes, sliced into wedges 2 tbsps olive oil, or to taste salt and ground black pepper to taste 1 C. Buffalo-style hot pepper sauce

1/4 C. melted butter, or to taste 1/4 C. ranch salad dressing, or to taste

Directions 1. Coat a casserole dish with nonstick spray then set your oven to 400 degrees before doing anything else. 2. Layer your potatoes into the dish and top them with some pepper, salt, and the olive oil. 3. Cook the spuds in the oven for 35 mins then get a bowl and combine the melted butter and hot sauce. 4. Stir the mix until it is smooth then add your potatoes to the mix. 5. Stir everything to evenly coat the wedges then place the potatoes back into the dish. 6. Top the potatoes with the ranch dressing. 7. Enjoy.

12

Buffalo Fries

Buffalo

Wings II (Asian Style)

Prep Time: 10 mins Total Time: 1 hr 20 mins Servings per Recipe: 15 Calories 181 kcal Fat 14.1 g Carbohydrates 7.2g Protein 6.5 g Cholesterol 27 mg Sodium 205 mg

Ingredients 15 chicken wings 1/2 C. all-purpose flour oil for deep frying 1/4 C. butter 1/4 C. hot pepper sauce

1 tbsp chili-garlic sauce 1/2 tsp Thai red chili paste 2 tbsps Asian sweet chili sauce 2 tbsps honey

Directions 1. Get a bowl, combine: chicken wings and flour. 2. Get the wings covered in the flour evenly then place some plastic on the bowl and put everything in the fridge for 1.5 hrs. 3. Get your oil hot for frying. 4. At the same time with a low level of heat, begin to stir and heat the following for 7 mins: honey, butter, sweet chili sauce, hot sauce, chili paste, regular chili sauce. 5. Cook your chicken in the oil for 13 mins until they are fully done then place the wings in a clean bowl. 6. Add the sauce to the bowl and toss everything to evenly coat the wings. 7. Enjoy.

Buffalo Wings II

13

BUFFALO

Vegetarian Wraps

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 1 Calories 368.8 Cholesterol 39.5mg Sodium 533.3mg Carbohydrates 9.0g Protein 18.9g

Ingredients 1 whole wheat sandwich wrap 1/2 C. tomatoes, slices 1 C. chopped lettuce 1/2 C. extra firm tofu 2 tbsps ranch dressing

1/4 C. shredded cheddar cheese 2 tbsps buffalo, sauce 2 tbsps hot sauce

Directions 1. 2. 3. 4. 5. 6. 7.

14

Cube your tofu then stir fry them until browned all over. Pour in the buffalo and hot sauce and stir everything for 2 mins. Now lay your wraps and coat each one with the ranch. Lay your tomato and lettuce over the sauce then top everything with the tofu. Top the tofu with the cheese and some more hot sauce. Shape the wrap into a burrito. Enjoy.

Buffalo Vegetarian Wraps

Buffalo

Pretzels

Prep Time: 5 mins Total Time: 2 hrs 5 mins Servings per Recipe: 10 Calories 161 kcal Fat 16.5 g Carbohydrates 3.4g Protein 0.3 g Cholesterol < 0 mg Sodium 553 mg

Ingredients 1 tsp ground cayenne pepper 1 tsp lemon pepper 1 1/2 tsps garlic salt 1 (1 oz.) Ranch-style dressing mix 3/4 C. vegetable oil

1 1/2 (15 oz.) packages mini pretzels

Directions 1. Get a bowl, combine: veggie oil, cayenne, ranch, lemon pepper, and garlic salt. 2. Stir the mix until it is smooth then add in pretzels and stir everything again. 3. Place a covering of plastic on the bowl and let the pretzels sit for 3 hrs in the mix then stir everything again. 4. Enjoy.

Buffalo Pretzels

15

EASY BUFFALO

Wings III

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 12 Calories 356 kcal Fat 22.7 g Carbohydrates 23.9g Protein 15.6 g Cholesterol 78 mg Sodium 896 mg

Ingredients 6 lbs chicken wings, separated at joints, tips discarded 1 1/2 C. Louisiana-style hot sauce 3/4 C. butter 1 C. honey

1 pinch garlic salt 1 pinch ground black pepper 1 tsp cayenne pepper, or to taste

Directions 1. Grill your chicken for 10 mins per side. Then place the meat in a baking dish. 2. Begin to heat and stir the following in a pot: cayenne, hot sauce, black pepper, butter, garlic salt, and honey. 3. Let the mix gently boil for 12 mins then top the chicken with the sauce and stir everything to evenly cover the wings with sauce. 4. Enjoy.

16

Easy Buffalo Wings III

Buffalo

Pickles

Prep Time: 15 mins Total Time: 10 d 2 h 15 m Servings per Recipe: 12 Calories 70 kcal Fat 0.3 g Carbohydrates < 16.9g Protein 1.6 g Cholesterol 0 mg Sodium 728 mg

Ingredients 12 3 to 4 inch long pickling cucumbers 2 C. water 1 3/4 C. white vinegar 1 1/2 C. chopped fresh dill weed 1/2 C. white sugar 8 cloves garlic, chopped 1 1/2 tbsps coarse salt

1 tbsp pickling spice 1 1/2 tsps dill seed 1/2 tsp red pepper flakes, or to taste 4 sprigs fresh dill weed

Directions 1. Get a bowl, combine: pepper flakes, cucumbers, dill seed, water, pickling spice, vinegar, salt, chopped dill, garlic, and sugar. 2. Combine the mix until it is smooth and leave it for 3 hrs. 3. Get 3 Mason jar and place 4 cucumbers in each. 4. Divide your mix between the jars and place the lids on tightly after adding some fresh dill to each one. 5. Place the pickles in the fridge for 12 days. 6. Enjoy.

Buffalo Pickles

17

DELUXE

Fish Tacos

Prep Time: 40mins Total Time: 45 mins Servings per Recipe: 8 Calories 409 kcal Fat 18.8 g Carbohydrates 43g Protein 17.3 g Cholesterol 54 mg Sodium 407 mg

Ingredients 1 C. all-purpose flour 2 tbsps cornstarch 1 tsp baking powder 1/2 tsp salt 1 egg 1 C. beer 1/2 C. plain yogurt 1/2 C. mayonnaise 1 lime, juiced 1 jalapeno pepper, minced 1 tsp minced capers 1/2 tsp dried oregano

1/2 tsp ground cumin 1/2 tsp dried dill weed 1 tsp ground cayenne pepper 1 quart oil for frying 1 lb cod fillets, cut into 2 to 3 oz. portions 1 (12 oz.) package corn tortillas 1/2 medium head cabbage, finely shredded

Directions 1. Add oil to a big frying pot or deep fryer and get it to 375 degrees. 2. Blend the following in your blender until smooth: beer and eggs. Put everything into a bowl. 3. Get a 2nd bowl, evenly mix: salt, flour, baking powder, and cornstarch. 4. Combine both bowls and stir to get an even batter. 5. Get a 3rd bowl, mix: mayo, lime juice, cayenne, jalapenos, dill, capers, cumin, yogurt, and oregano. 6. Coat your fish with some flour and enter it into the batter. Fry until crispy then remove excess oil with some paper towels. Then fry the tortillas. 7. Layer some fish, then some cabbage, and finally some mayo sauce on each tortilla. 8. Enjoy. 20

Deluxe Fish Tacos

Lime Beef Tacos

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 9 Calories 379 kcal Fat 21.4 g Carbohydrates 28.1g Protein 20.3 g Cholesterol 58 mg Sodium 69 mg

Ingredients 2 lbs top sirloin steak, cut into thin strips salt and ground black pepper to taste 1/4 C. vegetable oil 18 (6 inch) corn tortillas 1 onion, diced 4 fresh jalapeno peppers, seeded and chopped

1 bunch fresh cilantro, chopped 4 limes, cut into wedges

Directions 1. Stir fry your steak for 6 mins. Then coat it with some pepper and salt. Set it aside. 2. Add more oil to the pan and fry your tortillas. 3. Layer cilantro, steak, jalapenos, and onions on each fried tortilla and then garnish with some lime. 4. Enjoy.

Lime Beef Tacos

21

VEGETARIAN

Swiss Tacos

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 354 kcal Fat 13 g Carbohydrates 48.8g Protein 14.4 g Cholesterol 20 mg Sodium 531 mg

Ingredients 1 1/2 tbsps olive oil 1 large onion, cut into 1/4-inch slices 3 cloves garlic, minced 1 tbsp red pepper flakes, or to taste 1/2 C. chicken broth 1 bunch Swiss chard, tough stems removed and leaves cut crosswise into 1 1/2-inch slices

1 pinch salt 12 corn tortillas 1 C. crumbled queso fresco cheese 3/4 C. salsa

Directions 1. Stir fry your onions for 11 mins and then combine in some red pepper flakes, and garlic and cook for another 2 mins. 2. Add into the onions: salt, chicken broth, and Swiss chard. 3. Place a lid on the pan and set the heat to low. Simmer for 7 mins. 4. Take off the lid and raise the heat a bit. Stir the contents for 6 mins until no liquid remains. 5. Shut off the heat fully. 6. Get a 2nd pan and toast the tortillas for 2 mins each side with a low level of heat. 7. Layer queso fresco cheese, chard mix, and salsa on each tortilla. 8. Enjoy.

22

Vegetarian Swiss Tacos

Avocado

Tacos Supreme

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 6 Calories 455 kcal Fat 21.1 g Carbohydrates 70.1g Protein 13.8 g Cholesterol 0 mg Sodium 604 mg

Ingredients 1 (14.5 oz.) can whole tomatoes, drained, rinsed, patted dry 2 roma tomatoes, quartered 1 onion, chopped, divided 1 clove garlic, coarsely chopped 1/4 C. fresh cilantro 1/2 jalapeno pepper

salt and pepper to taste 4 avocados, halved with pits removed 12 (6 inch) whole wheat tortillas 1 (15 oz.) can kidney beans, rinsed and drained 2 C. torn romaine lettuce

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Enter the following into a blender or processor: jalapenos, fresh and canned tomatoes, garlic, and half of your onions. 3. Process or pulse a few times. Do not make a smooth mix. Only dice the contents a bit. 4. Get a bowl, mix until smooth: pepper, the rest of the onions, salt, and avocados. 5. Get a casserole dish and cook your tortillas in the oven for 5 mins. 6. Layer on each tortilla: lettuce, guacamole, salsa, and beans. 7. Enjoy.

Avocado Tacos Supreme

23

COLESLAW

Tacos

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 6 Calories 27 kcal Fat 0.1 g Carbohydrates 6.6g Protein 1.1 g Cholesterol 0 mg Sodium 19 mg

Ingredients 1/2 small head cabbage, chopped 1 jalapeno pepper, seeded and minced 1/2 red onion, minced 1 carrot, chopped

1 tbsp chopped fresh cilantro 1 lime, juiced

Directions 1. Simply combine all the ingredients in a bowl. 2. Enjoy on warm tortillas with your choice of meat and salsa.

24

Coleslaw Tacos

Arizona Tacos

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 520 kcal Fat 30.7 g Carbohydrates 32.6g Protein 26.7 g Cholesterol 96 mg Sodium 1289 mg

Ingredients 1 onion, chopped 2 (15 oz.) cans ranch-style beans 1 (15.25 oz.) can whole kernel corn 1 (10 oz.) can diced tomatoes with green chile peppers

1 (14.5 oz.) can peeled and diced tomatoes with juice 1 (1.25 oz.) package taco seasoning mix

Directions 1. Cook your onions and beef for 10 mins then remove oil excesses. 2. Combine with the beef your chili peppers, beans, taco seasoning, tomatoes, and corn. Stir the contents for a min. Cook over medium heat for 17 mins. 3. Enjoy.

Arizona Tacos

25

SHRIMP

Tacos

Prep Time: 15 mins Total Time: 47 mins Servings per Recipe: 4 Calories 567 kcal Fat 23.1 g Carbohydrates 59.5g Protein 31.2 g Cholesterol 188 mg Sodium 951 mg

Ingredients 1 mango - peeled, seeded and diced 1 ripe avocado - peeled, pitted, and diced 2 tomatoes, diced 1/2 C. chopped fresh cilantro 1/4 C. chopped red onion 3 cloves garlic, minced 1/2 tsp salt

2 tbsps lime juice 1/4 C. honey butter 1 lb salad shrimp 4 (10 inch) flour tortillas, warmed

Directions 1. Get bowl combine: lime juice, mango, salt, avocadoes, garlic, onions, and cilantro. Place a lid or some plastic wrap on the bowl. 2. Put the bowl in the fridge for 40 mins. 3. Stir fry your shrimp for 4 mins in the honey butter. 4. Layer on your tortillas: mango mix, and shrimp. 5. Enjoy.

26

Shrimp Tacos

Teriyaki Tacos

Prep Time: 30 mins Total Time: 40 mins Servings per Recipe: 2 Calories 465 kcal Fat 15 g Carbohydrates 69.7g Protein 33.2 g Cholesterol 49 mg Sodium 3853 mg

Ingredients 4 Mission(R) Soft Taco Flour Tortillas 8 oz. sirloin steak, chopped into 1x1/4inch pieces 1/2 C. teriyaki marinade 1/2 C. cucumber, grated 1/2 C. carrots, shredded 1/2 tsp fresh ginger, grated 1/2 tsp black sesame seeds

1 tbsp fresh orange juice 1/2 tsp soy sauce 1/2 tsp honey Salt and pepper to taste 1/2 C. sliced green onions

Directions 1. Get a bowl, mix: teriyaki and steak. 2. Place a lid on the container and put it in the fridge for 30 mins. 3. Get a 2nd bowl, combine: honey, pepper, cucumbers, ginger, soy sauce, carrots, sesame seeds, salt, and orange juice. 4. Put this in the fridge as well with a covering until you are ready to assemble your tacos. 5. Stir fry your steak and marinade for 12 mins. 6. Layer the following on each tortillas: sliced green onions, one fourth C. of carrot mix, and an even amount of steak.

Teriyaki Tacos

27

CHEESY

Beef Tacos

Prep Time: 2 hrs 20 mins Total Time: 2 hrs 20 mins Servings per Recipe: 4 Calories 338 kcal Fat 16.1 g Carbohydrates 32.7g Protein 14.8 g Cholesterol 42 mg Sodium 708 mg

Ingredients 10 fluid oz. warm water 3/4 tsp salt 3 tbsps vegetable oil 4 C. all-purpose flour 2 tsps active dry yeast 1 (6 oz.) can tomato paste 3/4 C. water 1 (1.25 oz.) package taco seasoning mix, divided 1 tsp chili powder, or to taste

1/2 tsp cayenne pepper, or to taste 1 (16 oz.) can fat-free refried beans 1/3 C. salsa 1/4 C. chopped onion 1/2 lb ground beef 4 C. shredded Cheddar cheese

Directions 1. 2. 3. 4.

Enter the following into a bread machine: yeast, water, flour, oil, and salt. Use the dough cycle. Occasionally check the dough to make sure it is not too dry if so add some water. Get a bowl, mix: 3/4 taco seasoning, cayenne pepper, water chili powder, and tomato paste. 5. Get a 2nd bowl, mix: onions, salsa, and refried beans. 6. Set your oven to 400 degrees before doing anything else. 7. Stir fry your ground beef remove oil excesses. Then put some water and the rest of the taco seasoning. Let the contents simmer for 4 mins then shut the heat. 8. Take your dough, once the machine is done, and break it into two pieces. 9. Flatten the dough into two 12 inch circular layers. 10. On each dough piece layer: tomato mix, bean mix, beef, and cheese. 11. Cook in the oven for 17 mins. 12. After 7 mins turn the contents 30

Cheesy Beef Tacos

Rice

and Beans Tacos

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 512 kcal Fat 23.7 g Carbohydrates 67.2g Protein 13.7 g Cholesterol 0 mg Sodium 448 mg

Ingredients 3 tomatoes, seeded and chopped 2 avocados, chopped 1 small onion, chopped 1/4 C. chopped fresh cilantro 2 cloves garlic, minced 1 lime, juiced 2 tbsps vegetable oil 8 corn tortillas

1 (15 oz.) can black beans, drained and rinsed 1 C. cooked white rice 2 tbsps chopped fresh cilantro 1 dash green pepper sauce

Directions 1. Get a bowl, mix: teriyaki and steak. 2. Place a lid on the container and put it in the fridge for 30 mins. 3. Get a 2nd bowl, combine: honey, pepper, cucumbers, ginger, soy sauce, carrots, sesame seeds, salt, and orange juice. 4. Put this in the fridge as well with a covering until you are ready to assemble your tacos. 5. Stir fry your steak and marinade for 12 mins. 6. Layer the following on each tortillas: sliced green onions, one fourth C. of carrot mix, and an even amount of steak.

Rice and Beans Tacos

31

VEGETARIAN

Tacos

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 199 kcal Fat 13 g Carbohydrates 11.4g Protein 10.9 g Cholesterol 0 mg Sodium 392 mg

Ingredients 2 tbsps extra virgin olive oil 1 small onion, minced 2 cloves garlic, minced 1 (8 oz.) package spicy flavored tempeh, coarsely grated 1/2 C. vegetable broth

2 tbsps taco seasoning mix 1 tsp dried oregano 1/2 tsp ground red pepper (optional)

Directions 1. Stir fry your onions for 6 mins in oil. Combine in garlic and cook for another 3 mins. Add in your tempeh and cook for 6 more mins. 2. Add in the veggie broth to the onions, add in the taco seasoning, red pepper, and oregano. 3. Lower the heat and let the mix cook until all the liquid is removed. This should take about 7 mins. 4. Layer the mix on tacos or tortillas. 5. Enjoy.

32

Vegetarian Tacos

Taco

Local

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 10 Calories 347 kcal Fat 16 g Carbohydrates 31.9g Protein 17.5 g Cholesterol 49 mg Sodium 801 mg

Ingredients 1 1/4 lbs ground beef 1/2 onion, chopped 1 (1.25 oz.) package dry taco seasoning mix 3/4 C. water 1 (14 oz.) can refried beans

4 oz. process cheese food (such as Velveeta(R)), cut into small cubes 10 (6 inch) flour tortillas, warmed 10 crisp taco shells, warmed

Directions 1. 2. 3. 4. 5.

For 11 mins fry your onions and beef. Then remove any excess oils. Get a saucepan and add water and taco seasoning. Get this mixture boiling. Once boiling lower the heat and let it simmer for 12 mins. After 12 mins combine the taco seasoning mix with the beef and let the contents continue to lightly boil. 6. Get a 2nd saucepan and mix cubed cheese and refried beans together. Heat for 10 mins stir and heat for 12 more mins. 7. Layer each tortilla with an equal amount of refried beans and cheese. Fold each tortilla around a taco. 8. Then add in your seasoned ground beef.

Taco Local

33

CORNED

Beef Tacos

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 8 Calories 433 kcal Fat 20.2 g Carbohydrates 48.9g Protein 14.1 g Cholesterol 27 mg Sodium 867 mg

Ingredients 2 C. plain yogurt 1/2 C. mayonnaise 1 lime, juiced 2 tbsps chopped fresh cilantro 1 pinch cayenne pepper, or to taste salt to taste

1 1/2 C. shredded corned beef 8 (10 inch) flour tortillas 1 lb prepared coleslaw

Directions 1. 2. 3. 4. 5. 6.

34

Get combine the following evenly: salt, yogurt, cayenne, cilantro, and lime juice. Warm your corned beef in a pan. Warm your tortillas in another pan for 1 min per side. Layer on each tortilla 3 tbsps of beef with 2 tbsps of slaw. Garnish with 2 tbsps of mayo mix. Enjoy.

Corned Beef Tacos

Spicy

Eggplant Tacos

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 255 kcal Fat 18 g Carbohydrates 23.3g Protein 3.8 g Cholesterol 0 mg Sodium 193 mg

Ingredients 1/4 C. olive oil, divided 1 small onion, chopped 2 tbsps lemon juice 2 cloves fresh garlic, minced 1/4 jalapeno pepper, minced 1 eggplant, cut into cubes 2 tbsps ground cumin 1 tbsp paprika

1 1/2 tsps chili powder 1 tsp ground black pepper 1/2 tsp seasoned salt (such as Johnny's Seasoning Salt(R)) 4 taco shells

Directions 1. Stir fry the following in 2 tbsps of olive oil for 5 mins: jalapenos, onions, garlic, and lemon juice. 2. Then add the following to the mix: salt, eggplants, pepper, cumin, remaining olive oil, chili powder, and paprika. 3. Cook for 16 mins on a low to medium heat. 4. Layer the mix on warm tortillas. 5. Enjoy..

Spicy Eggplant Tacos

35

BUTTERY

Lemon Cookies

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 48 Calories 90 kcal Carbohydrates 12.4 g Cholesterol 18 mg Fat 4.1 g Protein 1.1 g Sodium 81 mg

Ingredients 3 C. all-purpose flour 1 tsp baking soda 1/2 tsp salt 1 C. butter, softened 1 1/2 C. white sugar 2 eggs

1/4 C. lemon juice 1 lemon, zested 1/2 tsp vanilla extract

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Add a mixture of flour, baking soda, and salt into a mixture of butter, sugar, eggs (one at a time), lemon juice, lemon zest, and vanilla extract before cooling it down for thirty minutes. 3. Pour spoonfuls of this mixture with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 8 minutes. 5. Cool it down. 6. Serve.

36

Buttery Lemon Cookies

Honey

Cookies

Prep Time: 15 mins Total Time: 3 hrs Servings per Recipe: 4 Calories 284 kcal Carbohydrates 53.9 g Cholesterol 21 mg Fat 6.3 g Protein 3.7 g Sodium 213 mg

Ingredients 1/2 C. molasses 1/4 C. honey 1/4 C. shortening 1/4 C. margarine 2 eggs 4 C. all-purpose flour 3/4 C. white sugar 1/2 C. brown sugar 1 1/2 tsps ground cardamom 1 tsp ground nutmeg 1 tsp ground cloves

1 tsp ground ginger 2 tsps anise extract 2 tsps ground cinnamon 1 1/2 tsps baking soda 1 tsp ground black pepper 1/2 tsp salt 1 C. confectioners' sugar for dusting

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Add a mixture of flour, white sugar, brown sugar, cardamom, nutmeg, cloves, ginger, anise, cinnamon, baking soda, pepper, and salt into a melted mixture of molasses, honey, shortening, eggs and margarine before forming small sized balls out of it. 3. Place these balls with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 15 minutes.

Honey Cookies

37

APPLESAUCE

Quinoa Cookies

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 24 Calories 188 kcal Carbohydrates 27.6 g Cholesterol 0 mg Fat 7.6 g Protein 4.3 g Sodium 274 mg

Ingredients 2/3 C. water 1/3 C. quinoa 1 C. shredded coconut 1 C. rolled oats 1 C. all-purpose flour 3/4 C. brown sugar 2 ripe bananas, crushed 1/2 C. applesauce

1/2 C. peanut butter 1 tsp vanilla extract 1 tsp salt 1 tsp baking soda 1 tsp baking powder 3/4 C. semisweet chocolate chips

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Bring a mixture of quinoa and water to boil, and cook for 20 minutes over medium heat. 3. Combine cooked quinoa, coconut, oats, flour, brown sugar, baking soda, crushed bananas, vanilla, applesauce, peanut butter, salt and baking powder in a large sized bowl before stirring in some chocolate chips. 4. Pour spoonfuls of this mixture with some distance on a baking sheet. 5. Bake everything in the preheated oven for about 25 minutes. 6. Cool it down. 7. Serve.

40

Applesauce Quinoa Cookies

After-School

Peanut Butter Cookies

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 36 Calories 207 kcal Carbohydrates 23.7 g Cholesterol 24 mg Fat 12 g Protein 3.6 g Sodium 178 mg

Ingredients 1/2 C. butter 1/2 C. white sugar 1/3 C. packed brown sugar 1/2 C. peanut butter 1/2 tsp vanilla extract 1 egg 1 C. all-purpose flour 1 tsp baking soda

1/4 tsp salt 1/2 C. rolled oats 1 C. semisweet chocolate chips

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Add a mixture of flour, baking soda and salt into a mixture of butter, eggs, peanut butter, brown sugar, white sugar and vanilla before stirring in some oats and chocolate chips. 3. Pour spoonfuls of this mixture with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 12 minutes. 5. Cool it down. 6. Serve.

After-School Peanut Butter Cookies

41

BUTTERY

Cashew Cookies

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 36 Calories 162 kcal Carbohydrates 18.3 g Cholesterol 21 mg Fat 9.3 g Protein 2.1 g Sodium 136 mg

Ingredients 1/2 C. butter, softened 1 C. brown sugar 1 egg 1/3 C. sour cream 1 tsp vanilla extract 2 C. all-purpose flour 3/4 tsp baking powder 3/4 tsp baking soda

1/4 tsp salt 1 3/4 C. chopped cashews 1/2 C. butter 3 tbsps heavy whipping cream 2 C. confectioners' sugar 1 tsp vanilla extract

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Add a mixture of flour, baking powder, baking soda and salt into a mixture of butter, egg, sour cream, white sugar and vanilla before stirring in some cashew pieces. 3. Pour spoonfuls of this mixture with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 15 minutes. 5. Cool it down. 6. Now pour a melted mixture of butter, cream, confectioners’ sugar and vanilla over the cookies. 7. Serve.

42

Buttery Cashew Cookies

Lemon Oil Cookies

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 96 Calories 72 kcal Carbohydrates 11.4 g Cholesterol 6 mg Fat 2.4 g Protein 1.1 g Sodium 16 mg

Ingredients 2 C. milk 2 tbsps bakers' ammonia 2 1/2 C. granulated sugar 1 C. lard 1/2 tsp salt

2 eggs 1 tsp lemon oil 6 C. all-purpose flour

Directions 1. Set your oven at 350 degrees F before doing anything else and dissolve ammonia in milk. 2. Combine lemon oil, eggs, lard, sugar, flour, milk and salt before forming small sized balls out of it. 3. Place these balls with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 10 minutes. 5. Cool it down. 6. Serve.

Lemon Oil Cookies

43

TROPICAL

Cookies

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 36 Calories 154 kcal Carbohydrates 18.4 g Cholesterol 24 mg Fat 8.2 g Protein 2.5 g Sodium 133 mg

Ingredients 2 C. all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 C. butter, softened 2 C. brown sugar 2 eggs 1 tsp vanilla extract

4 C. high protein crisp rice and wheat cereal 1 C. flaked coconut 1 C. chopped walnuts 1/2 C. raisins

Directions 1. Set your oven at 375 degrees F before doing anything else. 2. Add a mixture of flour, baking powder, baking soda and salt into a mixture of butter, eggs, brown sugar and vanilla before stirring in some coconut, walnuts, cereal and raisins. 3. Pour spoonfuls of this mixture with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 12 minutes. 5. Cool it down. 6. Serve.

44

Tropical Cookies

Raspberry

Nut Cookies

Prep Time: 15 mins Total Time: 2 hrs Servings per Recipe: 60 Calories 188 kcal Carbohydrates 16.6 g Cholesterol 37 mg Fat 12.9 g Protein 2.8 g Sodium 61 mg

Ingredients 1 C. butter 1/2 C. brown sugar 2 egg yolks 2 C. all-purpose flour 2 egg whites

1 1/2 C. finely chopped walnuts 1/2 C. raspberry jam

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Stir flour into a mixture of butter, egg yolk and brown sugar and refrigerate it for at least two hours before forming small sized balls out of it and rolling them in sugar. 3. Roll these balls in egg white and then chopped walnuts. 4. Place these balls with some distance on a baking sheet and create divots with your thumb. 5. Bake everything in the preheated oven for about 15 minutes before filling that divot with raspberry jam. 6. Cool it down. 7. Serve.

Raspberry Nut Cookies

45

OCTOBER

Cookies

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 36 Calories 118 kcal Carbohydrates 16.8 g Cholesterol 19 mg Fat 5.3 g Protein 1.1 g Sodium 142 mg

Ingredients 1 C. butter, softened 1 C. white sugar 1 egg 1/4 C. molasses 2 1/2 C. all-purpose flour 2 tsps baking soda 1 tsp ground ginger 1 tsp ground cinnamon

1/2 tsp salt 1/4 tsp ground cloves 1/2 C. white sugar

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Add a mixture of flour, ginger, salt, baking soda, cloves and cinnamon into a mixture of butter, sugar, egg and molasses before forming small sized balls out of it and rolling them in sugar. 3. Place these balls with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 15 minutes. 5. Cool it down. 6. Serve.

46

October Cookies

Caramel

Cookies

Prep Time: 15 mins Total Time: 8 hrs 20 mins Servings per Recipe: 48 Calories 211 kcal Carbohydrates 32.7 g Cholesterol 33 mg Fat 7.8 g Protein 3.5 g Sodium 116 mg

Ingredients 1/2 C. butter, room temperature 2 C. packed brown sugar 3 eggs 1/2 tsp vanilla extract 3 1/2 C. all-purpose flour

1/2 tsp baking soda 1 tsp cream of tartar 1/2 tsp salt 1 C. chopped walnuts

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Add a mixture of flour, baking soda, cream of tartar and salt into a mixture of butter, brown sugar, egg and vanilla before forming small sized coins out of it. 3. Place these coins with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 12 minutes. 5. Cool it down. 6. Serve.

Caramel Cookies

47

BROWN SUGAR

Cookies

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 36 Calories 164 kcal Carbohydrates 21.6 g Cholesterol 15 mg Fat 7.9 g Protein 1.6 g Sodium 78 mg

Ingredients 1 C. shortening 1 C. brown sugar 1/2 C. white sugar 2 eggs 2 tsps vanilla extract 2 1/2 C. all-purpose flour

1 tsp baking soda 1/2 tsp salt 1 1/2 C. candy-coated chocolate pieces

Directions 1. Set your oven at 375 degrees F before doing anything else. 2. Add a mixture of flour, salt and baking soda into a mixture of cream, brown sugar, egg, white sugar and shortening before stirring in Smarties. 3. Pour spoonfuls of this mixture with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 10 minutes. 5. Cool it down. 6. Serve.

50

Brown Sugar Cookies

Zucchini Fritters

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 25 Calories 66 kcal Fat 3.2 g Carbohydrates 6.5g Protein 2.8 g Cholesterol 45 mg Sodium 121 mg

Ingredients 6 eggs 3 zucchinis, shredded 1 zucchini, diced 1 tsp salt 1/2 tsp ground black pepper

3 tbsps grated Parmesan cheese 1/4 C. chopped fresh basil 1 1/2 C. all-purpose flour 2 C. vegetable oil for frying

Directions 1. 2. 3. 4. 5. 6.

Get a bowl and whisk your eggs. Add in the basil, zucchini, parmesan, pepper, and salt. Stir the mix until it is smooth then slowly add the flour while continuing to stir. Now get your oil hot to 375 degrees before doing anything else. Begin to fry dollops of the mix, in oil, in batches, for 5 mins, until golden on all sides. Enjoy.

Zucchini Fritters

51

OKRA

Fritters

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 5 Calories 145 kcal Fat 11.6 g Carbohydrates 9.6g Protein 1.7 g Cholesterol 0 mg Sodium 470 mg

Ingredients 1/2 lb okra, finely chopped 1 green chile pepper, finely chopped 2 tbsps finely chopped fresh cilantro leaves 1 tbsp shortening 1 tsp salt, or to taste

1 tsp grated fresh ginger 3 tbsps rice flour, or as needed 1 tbsp chickpea flour, or as needed 2 C. vegetable oil for frying, or as needed

Directions 1. 2. 3. 4. 5. 6. 7.

Get a bowl, combine: ginger, okra, salt, chili pepper, shortening, and cilantro. Stir the mix then add your chickpea flour and rice flour. Form the mix into a dough and get your oil hot to 350 degrees before doing anything else. Coat your hands with water and begin to shape a piece of your dough into a ball. Break off some pieces of the ball and fry the pieces in the oil for 9 mins. Place the fritters on some paper towel. Enjoy.

52

Okra Fritters

Cauliflower Fritters

Prep Time: 15 mins Total Time: 1 hr 30 mins Servings per Recipe: 4 Calories 402 kcal Fat 34 g Carbohydrates 18g Protein 9.4 g Cholesterol 108 mg Sodium 694 mg

Ingredients 1/4 C. water 2 tbsps butter 1 pinch salt 1/4 C. flour 1 egg 2 tbsps butter 1 onion, chopped 1 clove garlic, diced salt to taste 1 head cauliflower, broken into florets

2 C. water 2 C. chicken stock 1/2 C. heavy cream 1 pinch ground nutmeg, or more to taste 1 pinch cayenne pepper, or more to taste 2 oz. cold firm blue cheese, crumbled 2 C. vegetable oil for frying 1 tbsp chopped fresh chives, or more to taste

Directions 1. Get the following boiling: 2 tbsp butter, salt, and 1/4 C. of water. Once the mix is boiling set the heat to low-medium and being to stir in your flour. 2. Continue heating and stirring for 4 mins then place the dough in a bowl and let it loose its heat for 7 mins. Once it is cool beat your egg into it then place the mix in the fridge for 40 mins. 3. Now begin to stir fry your garlic, onions, and some salt in 2 tbsp of butter for 7 mins then add in the stock, 2 C. of water, and the cauliflower. Let the soup cook for 40 mins then use and immersion blender to puree the soup. 4. Add in: more salt, cream, cayenne, and nutmeg. Set the heat to its lowest level and let the soup simmer. Now get your oil hot to 350 degrees before doing anything else to begin making the fritters. 5. Grab your dough from the fridge and add in your blue cheese. Fold the cheese into the dough then begin to fry large tsp dollops of the mix in the hot oil for 4 mins or until the fritters are golden on every side. When eating your soup layer some fritters on top. 6. Enjoy. Cauliflower Fritters

53

CHURROS

(Cinnamon Sticks)

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 691 kcal Fat 51.1 g Carbohydrates 57.1g Protein 3.3 g Cholesterol 0 mg Sodium 293 mg

Ingredients 1 C. water 2 1/2 tbsps white sugar 1/2 tsp salt 2 tbsps vegetable oil 1 C. all-purpose flour 2 quarts oil for frying

1/2 C. white sugar, or to taste 1 tsp ground cinnamon

Directions 1. 2. 3. 4. 5. 6. 7.

Get the following simmering in a pan: 2 tbsps veggie oil, water, salt, and 2.5 tbsps sugar. Once the mix is simmering shut the heat and add in your flour and stir the mix into a ball. Now get your oil to 375 degrees before doing anything else. Fry strips of the dough with using a pastry bag then brown it on all sides. Place everything on some paper towel to drain. Then top the dish with cinnamon and 1/2 C. of sugar. Enjoy.

54

Churros

Hush Puppies

(Southern Cornmeal Fritters)

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 277 kcal Fat 12.9 g Carbohydrates 36.7g Protein 4.6 g Cholesterol 46 mg Sodium 407 mg

Ingredients 2 eggs, beaten 1/2 C. white sugar 1 large onion, diced 1 C. self-rising flour 1 C. self-rising cornmeal

1 quart oil for frying

Directions 1. 2. 3. 4. 5.

Get your oil hot to 365 degrees before doing anything else. Get a bowl, combine: onion, eggs, and sugar. Stir the mix then add in the cornmeal and the flour. Fry large dollops of the mix in batches until golden on both sides. Enjoy.

Hush Puppies

55

POPCORN

Shrimp

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 4 Calories 562 kcal Fat 31.3 g Carbohydrates 50.4g Protein 19.5 g Cholesterol 132 mg Sodium 1116 mg

Ingredients 1 quart vegetable oil for frying 1 C. all-purpose flour 1 egg 1/2 C. milk 1 C. dry bread crumbs 1 1/4 tsp salt 1/2 tsp dried basil

1/2 tsp dried parsley 1/8 tsp garlic powder 1/8 tsp onion powder 24 uncooked medium shrimp, peeled and deveined

Directions 1. 2. 3. 4. 5. 6. 7.

In a deep fryer, heat the oil to 350 degrees F. In a shallow dish, place the flour. In a second shallow dish, add the milk and egg and beat till well combined. In a third shallow dish, mix together the remaining ingredients except the shrimp. Roll the shrimp in flour and shake off the excess. Now, dip each piece into the milk mixture and roll it in the breadcrumbs mixture evenly. Cook the shrimp in hot oil for about 3-4 minutes and place it on a paper towel lined plate to drain well.

56

Popcorn Shrimp

Sweet American Popcorn

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 20 Calories 253 kcal Fat 14 g Carbohydrates 32.8g Protein 0.9 g Cholesterol 24 mg Sodium 340 mg

Ingredients 1 C. butter 2 C. brown sugar 1/2 C. corn syrup 1 tsp salt 1/2 tsp baking soda

1 tsp vanilla extract 5 quarts popped popcorn

Directions 1. Set your oven to 250 degrees F before doing anything else. 2. In a large heatproof bowl, place the popcorn. 3. In a pan, melt the butter on medium heat and stir in the corn syrup, brown sugar and salt. 4. Bring to a boil, stirring continuously and cook for about 4 minutes. 5. Remove everything from the heat and immediately, stir in the vanilla extract and baking powder. 6. Place the mixture over the popcorn and stir to combine. 7. Transfer the popcorn mixture into 2 large shallow baking dishes. 8. Cook everything in the oven for about 1 hour, stirring every 15 minutes. 9. Remove everything from the oven and keep it aside to cool completely. 10. Break the dish into the desired size pieces and serve.

Sweet American Popcorn

57

CHICKEN CRAB

Spring Rolls

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 8 Calories 208 kcal Fat 18.8 g Carbohydrates 7.3g Protein 4g Cholesterol 8 mg Sodium 71 mg

Ingredients 1 quart oil for frying 2 tbsps vegetable oil 1/3 C. shredded cabbage 1/4 C. shredded carrots 1/4 C. shredded cucumber 2 tbsps diced onion 1/4 C. diced green onion 2 tbsps finely chopped shiitake mushrooms 1/3 C. sun-dried tomatoes, chopped

salt and pepper to taste 2 oz. boneless chicken breast halves, cooked and diced 1 oz. cooked crabmeat, diced 1 tsp Chinese five-spice powder 1 avocado - peeled, pitted and diced 1 tsp lemon juice 8 spring roll wrappers

Directions 1. In a large cast-iron skillet or deep fryer, heat the oil on medium-high heat. 2. In another skillet, heat vegetable oil on medium heat and cook the vegetables with salt and black pepper for about 10 minutes. 3. Add crabmeat, chicken and five-spice powder and stir to combine. 4. Drizzle the avocado with lemon juice and mix it with the chicken mixture. 5. Divide the chicken mixture in the center of each wrapper evenly. 6. Roll the wrapper around the filling and with your wet fingers brush the edges and press to seal completely. 7. Carefully, add the rolls in the skillet in batches. 8. Fry the rolls for about 3 minutes or till golden brown and transfer onto paper towel lined plates to drain.

60

Chicken Crab Spring Rolls

Chicken Caesar Spring Rolls

Prep Time: 25 mins Total Time: 25 mins Servings per Recipe: 4 Calories 230 kcal Fat 13.8 g Carbohydrates 15.9g Protein 9.6 g Cholesterol 28 mg Sodium 327 mg

Ingredients 12 rice wrappers (8.5 inch diameter) 1 (5 oz.) package baby romaine lettuce leaves 1 cooked boneless chicken breast half, sliced into thin strips

1 red bell pepper, sliced 1/2 C. Caesar salad dressing

Directions 1. Soak the wrappers, one by one in a bowl of water till soft and transfer onto a smooth surface. 2. In the center of each wrapper, place some lettuce, followed by chicken strips and bell pepper evenly. 3. Fold the inner sides of the wrappers around the filling and roll tightly. 4. Cut each roll in half and serve with Caesar dressing.

Chicken Caesar Spring Rolls

61

SPICY BEEF

Spring Rolls

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 20 Calories 177.9 Cholesterol 16.5mg Sodium 401.6mg Carbohydrates 15.9g Protein 7.7g

Ingredients 2 tbsps olive oil 1 medium onion, chopped 1 lb lean ground beef 1 tbsp fresh ginger, minced 3 garlic cloves, minced 1 tsp chili paste 1/4 C. soy sauce Salt and freshly ground black pepper, to taste

1 head green cabbage, cored and shredded 2 medium carrots, peeled and grated 3 scallions, slice thinly 1 tbsp fresh lime juice 1 (14-oz.) package spring roll wrappers 1/2 C. oil

Directions 1. In a large skillet, heat olive oil and sauté onion till tender. 2. Add beef and cook for about 1-2 minutes. 3. Add ginger, garlic, chili paste, soy sauce, salt and black pepper and cook for about 10-15 minutes. 4. Add cabbage and cook for about 5-10 minutes. 5. Stir in the carrots and stir fry till all the liquid is absorbed. 6. Stir in the scallion and lemon juice and stir fry for about 1 minute and Remove everything from the heat to cool. 7. Place the wrappers onto a smooth surface. 8. Divide the beef mixture in the center of each wrapper evenly. 9. Roll the wrappers around the filling and with your wet fingers brush the edges and press to seal completely. In a large cast-iron skillet, heat the oil. 10. Carefully, add the rolls to the skillet in batches. 11. Fry the rolls till golden brown and transfer onto paper towel lined plates to drain. 62

Spicy Beef Spring Rolls

Cinnamon Apple

Spring Rolls with Coffee Sauce

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 5 Calories 1101.1 Cholesterol 169.2mg Sodium 536.4mg Carbohydrates 143.3g Protein 20.3g

Ingredients For Sauce: 1 C. cream cheese, softened 1 (10 1/4-oz.) can condensed milk 1 tbsp coffee For Rolls: 1/2 C. butter 1/2 C. brown sugar 2 C. apples, peeled and cubed 2 tbsps flour, mixed with a little water

1 tsp ground cinnamon 10 spring roll wrappers

Directions 1. For the sauce in a blender, add all the ingredients and pulse till well combined and refrigerate to chill before serving. 2. In a pan, melt the butter on medium heat and add the sugar and apples. 3. Cook, stirring occasionally till the apples become tender. 4. Stir in the flour mixture and cinnamon till well combined. 5. Remove everything from the heat and let it cool completely. 6. Place the wrappers onto a smooth surface. 7. Divide the apple mixture in the center of each wrapper evenly. 8. Roll the wrappers around the filling and with your wet fingers brush the edges and press to seal completely. 9. In a large cast-iron skillet or deep fryer, heat the oil. 10. Carefully, add the rolls in the skillet in batches. 11. Fry the rolls till golden brown and transfer onto paper towel lined plates to drain. 12. Serve these rolls with coffee. Cinnamon Apple Spring Rolls with Coffee Sauce

63

GILROY

Garlic Fries

Prep Time: 5 mins Total Time: 55 mins Servings per Recipe: 6 Calories 289.5 Fat 13.6g Cholesterol 11.6mg Sodium 853.0mg Carbohydrates 38.9g Protein 4.3g

Ingredients 1 32 ounce bags frozen French fries 3 teaspoons peanut oil 3/4 teaspoon salt cooking spray 2 tablespoons butter 8 garlic cloves, minced

2 tablespoons fresh parsley, finely chopped 2 tablespoons parmesan cheese

Directions 1. Set your oven to 400 degrees before doing anything else. 2. Get a resealable bag and place the fries in the bag along with the oil and salt. Shake the bag to evenly coat the fries with oil and salt. 3. Place all your fries on a baking dish that has been coated with nonstick spray. Evenly space out the potatoes on the dish and cook everything for 12 mins then flip the fries and continue to cook them for another 10 mins. 4. Now get a frying pan and begin to heat it add in your garlic and butter and cook the garlic for 3 mins with a low level of heat. Whisk the garlic as it cooks to avoid burning and to season the butter. Add in your cheese, parsley, and potatoes into the pan and continue to cook and stir everything for about 2 more mins. 5. Try to get all the fries evenly coated with butter and spice. 6. Enjoy.

64

Gilroy Garlic Fries

Sweet-Potato Fries

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 106.7 Fat 0.2g Cholesterol 0.0mg Sodium 389.1mg Carbohydrates 23.8g Protein 2.9g

Ingredients 1 large egg white 2 teaspoons chili powder 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon onion powder

16 ounces pared sweet potatoes, cut into 1/2 inch strips

Directions 1. Set your oven to 450 degrees before doing anything else. 2. Get a bowl, combine: spices and eggs. Beat the mix completely then combine in the potatoes and toss everything to coat the fries nicely. 3. Lay out all your potatoes in a casserole dish and cook them for about 11 mins in the oven. Then flip the fries and continue baking for 11 more mins. 4. Enjoy.

Sweet-Potato Fries

65

ONION

Rings

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 1 Calories 280.4 Fat 4.1g Cholesterol 13.6mg Sodium 52.4mg Carbohydrates 51.1g Protein 9.3g

Ingredients 3 large onions, sliced into thin rings 2 cups milk 2 cups all-purpose flour, in a bowl

oil salt

Directions 1. Place your milk in a bowl and submerge your onions in the milk. Leave the onions to sit in the milk for 8 mins. 2. As the onions are soaking add oil to a Dutch oven and begin to get it hot for frying. 3. Once the oil is hot submerge a batch of soaked onions into the flour and coat them evenly with flour. Once the onions have been coated evenly and the oil is hot begin to fry the onions in batches in the oil until they are brown and golden. 4. Place the fried rings on a paper towel lined plate to drain then coat them with some salt. Enjoy. 5. Frying times for these French fried onion rings varies on the temperature of your oil. A general estimate is about 3-5 mins per side should be sufficient. But this could be shorter or longer depending on temperatures. So keep an eye on them.

66

Onion Rings

Grilled Corn

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 6 Calories 229 kcal Fat 16.5 g Carbohydrates 21.1g Protein 3.4 g Cholesterol 41 mg Sodium 635 mg

Ingredients 5 cloves garlic, minced, or more to taste 1/2 cup butter 1 tablespoon white sugar 1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon ground black pepper

1/2 lime, juiced 2 tablespoons hot pepper sauce (such as Tapatio(R)) 6 ears fresh corn

Directions 1. Get your grill hot outside and coat the grate with oil. 2. Add your butter and garlic to a little pot and let the mix melt for 7 mins but make sure the mix does not begin to bubble. 3. Get a bowl and combine: cumin, sugar, black pepper, and salt. Stir the spice mix evenly then combine it with the butter mix then add in the lime juice and combine everything again then add in the hot sauce and stir again. Coat your corn with the sauce and reserve the rest. 4. Grill the coated corn pieces for about 12 mins flipping the ear and grilling each part evenly. Coat the ears as they cook with the reserved mixture. 5. Enjoy.

Grilled Corn

67

ITALIAN COUNTRYSIDE

Fries

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 4 Calories 306.4 Fat 7.1g Cholesterol 0.0mg Sodium 19.7mg Carbohydrates 55.8g Protein 6.4g

Ingredients 6 medium potatoes, skin removed, sliced into fries 1 ounce Italian dressing

2 tablespoons oil 1 tablespoon fresh parsley, Chopped

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Once your potatoes have been sliced pat them dry and let them sit for about 20 mins to dry out further. 3. Get a bowl and place your fries in it. Top the fries with the oil and stir everything. 4. Get a cookie sheet or casserole dish and place your fries into the dish or on the sheet. Top the fries evenly with the dressing mix and then toss everything. Then top the fries again with the parsley and toss again. 5. Cook the fries in the oven for 22 mins then turn the fries over. 6. Now continue to cook then for 4 to 8 more mins with an oven temperature of 450. 7. Enjoy.

70

Italian Countryside Fries

Deep Fried

Corn Bites

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 355 kcal Fat 24.4 g Carbohydrates 30g Protein 6.1 g Cholesterol 89 mg Sodium 120 mg

Ingredients 1 cup all-purpose flour 1 teaspoon baking powder 3 ears fresh corn, kernels cut from cob 2 eggs, separated 1/2 cup heavy whipping cream salt and freshly ground pepper to taste

1 quart vegetable oil for frying, or as needed 2 tablespoons cane syrup, or as desired (optional)

Directions 1. Get a bowl, combine: corn kernels, flour, and baking powder. Combine everything evenly then get a 2nd bowl, whisk: black pepper, egg yolks, salt, and cream. Combine both bowls. 2. Get a 3rd bowl and with a mixer beat your egg whites until they are peaking. Gradually combine your egg whites with the corn batter mix. 3. Now get your veggie oil hot in a frying pan and have about 2 to 4 inches of oil in the pan. Add tbsps dollops of batter into the hot oil and begin to fry them for 3 mins per side. Add about 4 tbsps of mix each batch then place the fritters on a plate with paper towel to drain. 4. Top everything with the sugar. 5. Enjoy.

Deep Fried Corn Bites

71

CILANTRO

BBQ Corn

Prep Time: 15 mins Total Time: 1 hr 35 mins Servings per Recipe: 8 Calories 282 kcal Fat 24.1 g Carbohydrates 17.4g Protein 3.2 g Cholesterol 61 mg Sodium 188 mg

Ingredients 1 cup butter 1/4 cup chopped fresh cilantro 1 1/2 tablespoons fresh lime juice 1 pinch cayenne pepper 8 ears corn on the cob, husked pealed to the bottom, corn silk removed

3 quarts cold water, or as needed to cover

Directions 1. Get a bowl and begin to whisk your butter in it until the butter is soft and creamy then combine in the cayenne, lime juice, and cilantro. Place a covering of plastic on the bowl and put everything in the fridge until it is cold. 2. Once your corn has all the silk remove close the husk back over the ears and submerge everything in water in a big bowl for 30 mins. 3. Now get your grill outside hot and coat the grate with oil. 4. Begin to grill your corn for 23 to 26 mins flipping the ears constantly. Chill the husks completely then remove then once 23 mins has elapsed. 5. Coat your corn with the butter mix. 6. Enjoy.

72

Cilantro BBQ Corn

Tostadas

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 8 Calories 252 kcal Fat 11.3 g Carbohydrates 27g Protein 12.1 g Cholesterol 34 mg Sodium 945 mg

Ingredients 8 (6 inch) Old El Paso(R) Flour Tortillas for Soft Tacos & Fajitas 1 (11 ounce) can Green Giant(R) Steam Crisp(R) Mexicorn(R) whole kernel corn with red and green peppers, drained 1 1/2 cups shredded cooked chicken 1 (16 ounce) jar Old El Paso(R) Salsa (any variety)

1/2 cup sour cream 1 tablespoon milk, or as needed 2 1/2 cups shredded lettuce 1 cup shredded Cheddar or Monterey Jack cheese 1/4 cup sliced green onions

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Lay your tortillas in a casserole dish and cook them in the oven for 11 mins. 3. At the same time add your salsa, chicken, and corn to pot and let it cook for 4 mins with a high level of heat while stirring. 4. Get a bowl, combine: milk and sour cream. 5. Once your tortillas are done baking cover them with the chicken mix and some lettuce then cheese. Top everything with the milk mix then green onions. 6. Enjoy.

Tostadas

73

THURSDAY’S

Quesadilla’s

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 363 kcal Fat 14.5 g Carbohydrates 45.6g Protein 13.9 g Cholesterol 26 mg Sodium 732 mg

Ingredients 2 teaspoons olive oil 3 tablespoons finely chopped onion 1 (15.5 ounce) can black beans, drained and rinsed 1 (10 ounce) can whole kernel corn, drained 1 tablespoon brown sugar 1/4 cup salsa

1/4 teaspoon red pepper flakes 2 tablespoons butter, divided 8 (8 inch) flour tortillas 1 1/2 cups shredded Monterey Jack cheese, divided

Directions 1. Begin to stir fry your onion in oil for 3 mins then combine in the corn and beans and stir everything. Now add your pepper flakes, sugar, and salsa. Stir everything again and let the mix cook for 4 mins. 2. Get 2 tbsps of butter hot in a frying pan then once it is add in your tortilla to the butter. Cover the tortilla with cheese and some of the corn mix. 3. Place another tortilla over the bean mix and let it cook for a few minx then flip it and cook it for 2 more mins. Add some more butter and continue making quesadilla in this manner until all the ingredients have been used up. 4. Enjoy.

74

Thursday’s Quesadilla’s

Aztec

Corn Bread

Prep Time: 30 mins Total Time: 55 mins Servings per Recipe: 9 Calories 220 kcal Fat 8.8 g Carbohydrates 29.3g Protein 6g Cholesterol 61 mg Sodium 422 mg

Ingredients 4 slices turkey bacon 5 tablespoons maple syrup, divided, plus additional for serving (optional) 1 cup yellow cornmeal 3/4 cup all-purpose flour 2 1/2 teaspoons baking powder

1/2 teaspoon salt 1 cup milk 2 eggs 1/4 cup butter, melted

Directions 1. Set your oven to 400 degrees before doing anything else. 2. Place your pieces of bacon into a baking dish and cook them in the oven for 10 mins. Add in 1 tbsp of maple syrup over the bacon evenly then let the pieces cook for 3 more mins. Once the pieces have cooled off chopped them. 3. Get a bowl, combine: salt, cornmeal, baking powder, and flour. 4. Get a 2nd bowl, combine butter, the rest of the maple syrup (4 tbsps), eggs, and milk. Whisk this mix together completely then combine both bowls evenly. 5. Stir in the bacon then combine everything. 6. Pour the entire mix into a casserole dish and cook everything for 22 mins. 7. Top the corn bread with some more honey if you like. 8. Enjoy.

Aztec Corn Bread

75

CHICAGO

Hot Dogs

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 298.9 Fat 14.6g Cholesterol 22.5mg Sodium 888.1mg Carbohydrates 31.8g Protein 10.8g

Ingredients 4 natural casing beef frankfurters 4 hot dog buns 1 small onion, diced fine 3 -4 tsp sweet pickle relish 1 cold-pack kosher dill pickle, quartered lengthwise 1 small tomatoes, sliced into julienne strips

4 -8 pickled sport bell peppers brown mustard, with horseradish, to taste celery seed poppy seed water, for simmering

Directions 1. In a pan, add water and frankfurters and simmer for about 10 minutes. 2. In a microwave safe plate, place the buns and microwave till slightly warm and soft. 3. Arrange 1 frankfurter in each bun and top with the mustard, followed by dill spear, relish, onion, tomato and 1-2 sport peppers. 4. Serve with a sprinkling of the celery and poppy seeds.

76

Chicago Hot Dogs

Simple

Spring Lunch Hot Dogs

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 2 Calories 328.5 Fat 18.4g Cholesterol 32.9mg Sodium 905.6mg Carbohydrates 28.3g Protein 11.6g

Ingredients 2 hot dogs 4 slices bread 2 slices American cheese

ketchup, to taste other condiments, to taste

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Prepare the hot dogs according to package's Meanwhile in a toaster, toast the bread. Spread the ketchup over the 2 pieced of the bread evenly. Arrange 1 cheese slice over the over remaining bread slices. Now, slice them down the center lengthwise, and then again horizontally. Arrange the hot dog on the bread slices with the cheese. Add the condiments of your choice. Top with the slices of bread with ketchup.

Simple Spring Lunch Hot Dogs

77

AFTER-SCHOOL

Hot Dog

Prep Time: 2 mins Total Time: 7 mins Servings per Recipe: 1 Calories 148.5 Fat 13.3g Cholesterol 23.8mg Sodium 513.0mg Carbohydrates 1.8g Protein 5.0g

Ingredients 1 hot dog ketchup, to serve

Directions 1. Cut the hot dog in half length-wise, leaving about 1-inch intact at the end. 2. Cut each of the long sections in half, lengthwise, then in half again. 3. Boil the hot dog till cooked completely.

78

After-School Hot Dog

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