Real Urban Cooking: Delicious Recipes Taken From The Cities [2 ed.]

Table of contents :
Table of Contents
Jerk Chicken I
Beef Patties I
Jerk Seasoning
Curry Chicken
Jamaican Wings
Jerk Chicken II
Beef Patties II
Kimchee Jun
Korean BBQ Short Ribs
Gal-Bi
Bibimbap (Vegetarian Approved)
Authentic Black Bean Tacos
California Swiss and Mushroom Melt
California Roll
Restaurant Style Primavera
City of Angels Salad
Cioppino I
California Pizza
Sesame Steak
Chicken Club
California Tortellini Soup
Cioppino II
Mexican Pizzas
Mint Curry
Amazing Wet Burritos
Manhattan Style Cheesecake
A Real Knish
Binghamton Chicken Sandwich
Empire Rye Bread
Manhattan Homemade Pizzeria Pizza
5 Borough Steak
Chicken from French Canada
Easy Salt Potatoes From Syracuse, NY
Deli Style Reuben
Deli Style Potato Salad
Manhattan Clam Chowder
Authentic New England Style Clam Chowder
New England Fried Chips and Fried Fish
Yankee Fried Honey and Garlic Chicken
Bostonian Salad
Perfect Boston Chili
Classical Baked Beans from Boston
Jalapeno Maple Chili
Tex Mex Shrimp
Classical Mexican Quesadillas I
Classical Mexican Quesadillas II
Chicken Tikka Masala
Makhani
Korma Vegetarian Edition
Mozzarella Chicken
Indian Style Curry Chicken
Easy Italian Chicken Parmigiana
Sausage and Peppers from Italy
Chicken Marsala Classico
Classical Risotto
Authentic Calamari
Tetrazzini

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Real Urban Cooking Delicious Recipes Taken From The Cities

By BookSumo Press All rights reserved

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Table of Contents Jerk Chicken I 9 Beef Patties I 12 Jerk Seasoning 13 Curry Chicken 14 Jamaican Wings 15 Jerk Chicken II 16 Beef Patties II 17 Kimchee Jun 18 Korean BBQ Short Ribs 19 Gal-Bi 22 Bibimbap (Vegetarian Approved) 23 Authentic Black Bean Tacos 24

California Swiss and Mushroom Melt 25 California Roll 26 Restaurant Style Primavera 28 City of Angels Salad 29 Cioppino I 32 California Pizza 33 Sesame Steak 34 Chicken Club 35 California Tortellini Soup 36 Cioppino II 37 Mexican Pizzas 38 Mint Curry 39 Amazing Wet Burritos 41 Manhattan Style Cheesecake 43

A Real Knish 46 Binghamton Chicken Sandwich 47 Empire Rye Bread 48 Manhattan Homemade Pizzeria Pizza 49 5 Borough Steak 50 Chicken from French Canada 51 Easy Salt Potatoes From Syracuse, NY 52 Deli Style Reuben 53 Deli Style Potato Salad 54 Manhattan Clam Chowder 55 Authentic New England Style Clam Chowder 58 New England Fried Chips and Fried Fish 59 Yankee Fried Honey and Garlic Chicken 60 Bostonian Salad 61

Perfect Boston Chili 62 Classical Baked Beans from Boston 63 Jalapeno Maple Chili 64 Tex Mex Shrimp 65 Classical Mexican Quesadillas I 68 Classical Mexican Quesadillas II 69 Chicken Tikka Masala 71 Makhani 73 Korma Vegetarian Edition 75 Mozzarella Chicken 78 Indian Style Curry Chicken 79 Easy Italian Chicken Parmigiana 80 Sausage and Peppers from Italy 81 Chicken Marsala Classico 82

Classical Risotto 83 Authentic Calamari 84 Tetrazzini 85

Jerk

Chicken I

Prep Time: 10 mins Total Time: 8 hrs 30 mins Servings per Recipe: 2 Calories 834 kcal Carbohydrates 4.8 g Cholesterol 284 mg Fat 57.2 g Protein 71.1 g Sodium 568 mg

Ingredients 1/2 green onion, minced 1/4 C. orange juice 1 tbsp minced fresh ginger root 1 tbsp minced jalapeno peppers 1 tbsp lime juice 1 tbsp soy sauce 1 clove garlic, minced

1 tsp ground allspice 1/4 tsp ground cinnamon 1/2 tsp ground cloves 1 (2 to 3 lb) whole chicken, cut into pieces

Directions 1. For marinade mix the following evenly: cloves, onions, cinnamon, orange juice, allspice, ginger, garlic, pepper, soy sauce, and lemon juice. 2. Cover your chicken with the marinade. Place lid on the container. Put everything in the fridge for 7 to 8 hrs. 3. Get a grill hot. Grill the chicken until fully done, time depends on heat level. 7-8 mins each side. Boil extra marinade for 5 mins and use as a coating or discard. Enjoy. 4. NOTE: Traditional jerk chicken in Jamaica is prepared with an open flame.

Jerk Chicken I

9

BEEF

Patties I

Prep Time: 25 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 215 kcal Carbohydrates 15.6 g Cholesterol 33 mg Fat 12.5 g Protein 9.9 g Sodium 667 mg

Ingredients 3 lbs lean ground beef 2 C. seasoned bread crumbs 1 (28 oz.) can tomato sauce 1 bunch (1-inch) pieces green onions 1/4 C. soy sauce 1/4 C. Maggi™ liquid seasoning 1 tbsp salt

1 tbsp pepper 1 tsp vinegar-based hot pepper sauce 2 recipes pie crust pastry 2 eggs 1/4 C. water

Directions 1. Get a big bowl. Combine the following: hot sauce, ground beef, pepper, bread crumbs, salt, tomato sauce, Maggi seasoning, soy sauce, and green onions. 2. Mix evenly with two spoons, or use hands. 3. Heat your oven to 425 degrees. 4. Flatten pie dough to 1/8 an inch, make six circles. Add a tbsp of filling to the middle of each. 5. Fold dough into a semi-circle and press down on the outside edge to seal. 6. Freeze patties for later use or lightly coat them with whisked eggs and put them in the oven for 40 mins. 7. NOTE: If the pie is fresh from the freezer then add 10 more mins in the oven.

12

Beef Patties I

Jerk

Seasoning

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 26 Calories 10 kcal Carbohydrates 2.4 g Cholesterol 0 mg Fat 0.1 g Protein 0.3 g Sodium 1074 mg

Ingredients 1 1/2 C. allspice 8 C. salt 5 1/2 C. garlic powder 4 C. white sugar 1 C. chipotle chili powder 1/2 C. ground cloves 2 C. dried thyme leaves

2 C. ground black pepper 4 C. cayenne pepper 1 C. ground cinnamon

Directions 1. 2. 3. 4. 5.

Get a bowl. Combine all the spices very evenly. Use something airtight for continually storage and freshness. For every serving of meat. Use one and a half tsps of this mix for seasoning. It will take about an hour of marinating time for best tastes. NOTE: This is very important for other recipes which call for jerk seasoning. Please use this one.

Jerk Seasoning

13

CURRY

Chicken

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 348 kcal Carbohydrates 13.8 g Cholesterol 103 mg Fat 20.3 g Protein 27.8 g Sodium 1353 mg

Ingredients 1/4 C. curry powder, divided 2 tbsps garlic powder 1 tbsp seasoned salt 1 tbsp onion powder 2 tsps salt 1 sprig fresh thyme, leaves stripped 1 pinch ground allspice, or more to taste salt and ground black pepper to taste 2 1/4 lbs whole chicken, cut into pieces

3 tbsps vegetable oil 3 C. water 1 potato, diced 1/2 C. chopped carrots 2 scallions (green onions), chopped 1 (1 inch) piece fresh ginger root, minced 1 Scotch bonnet chili pepper, chopped, or to taste

Directions 1. Get a bowl and combine the following: pepper, 2 tbsps curry, salt, garlic powder, allspice, seasoned salt, thyme, onion powder. 2. Cover your chicken with the dry seasoning evenly. 3. Get a frying pan. Get 2 tbsps of curry and oil hot. Heat for 2 mins. 4. Mix in in chicken. Set heat to medium and combine carrot, water, potato, chili pepper, ginger, and scallions. 5. Place a lid on pan and let chicken simmer for 40 mins. Temp should be 165 degrees. Set chicken aside. Let the gravy get thicker if you like, by continuing to heat, otherwise serve. 6. Enjoy.

14

Curry Chicken

Jamaican Wings

Prep Time: 25 mins Total Time: 10 hrs 25 mins Servings per Recipe: 8 Calories 230 kcal Carbohydrates 4.4 g Cholesterol 48 mg Fat 16.4 g Protein 16 g Sodium 647 mg

Ingredients 3 tbsps Jamaican jerk seasoning blend 3 tbsps vegetable oil 3 cloves garlic, diced 1 (1 inch) piece peeled fresh ginger, diced 1 bunch green onions, chopped

12 slices pickled jalapeno peppers 4 lbs chicken wings

Directions 1. Get your blender and mix the following until smooth and even: jalapeno pieces, jerk seasoning, onions, oil, ginger, and garlic. 2. Coat wings with this sauce. Cover the container of wings and sauce. Put everything in the fridge throughout the night. 3. Bake wings in 300 degree preheated oven for 2 hrs. 4. Enjoy.

Jamaican Wings

15

JERK

Chicken II

Prep Time: 20 mins Total Time: 3 hrs 20 mins Servings per Recipe: 6 Calories 221 kcal Carbohydrates 13.3 g Cholesterol 68 mg Fat 6.4 g Protein 28.8 g Sodium 474 mg

Ingredients 6 skinless, boneless chicken breast halves - cut into chunks 4 limes, juiced 1 C. water 2 tsps ground allspice 1/2 tsp ground nutmeg 1 tsp salt 1 tsp brown sugar 2 tsps dried thyme

1 tsp ground ginger 1 1/2 tsps ground black pepper 2 tbsps vegetable oil 2 onions, chopped 1 1/2 C. chopped green onions 6 cloves garlic, chopped 2 habanero peppers, chopped

Directions 1. Get a bowl. Put in water and lime juice. Put in your chicken. Make sure it is covered. Set to the side. 2. Get a blender. Blend the following until smooth: black pepper, allspice, veggie oil, thyme, nutmeg, ginger, brown sugar, and salt. 3. Continue blending after adding onions, habaneros, green onions, and garlic. Get everything smooth. 4. Mix blender contents with your chicken. Leave a bit for basting. Cover the chicken with lid and put in the fridge for 3 hours. Get a grill, coated with oil, hot. 5. Grill your chicken until fully cooked making sure to cover with additional marinade that was placed to the side. (The marinade that soaked the chicken should be discarded.) 6. Move and flip chicken often during grilling time. 7. Enjoy. 16

Jerk Chicken II

Beef

Patties II

Prep Time: 50 mins Total Time: 1 hrs 20 mins Servings per Recipe: 8 Calories 371 kcal Carbohydrates 24.3 g Cholesterol 57 mg Fat 24.9 g Protein 11.9 g Sodium 467 mg

Ingredients 2 C. all-purpose flour 1 1/2 tsps curry powder 1 dash salt 1/4 C. margarine 1/4 C. shortening 1/3 C. water 2 tbsps margarine 1 lb ground beef 1 small onion, finely diced

1 tsp curry powder 1 tsp dried thyme 1 tsp salt 1 tsp pepper 1/2 C. beef broth 1/2 C. dry bread crumbs 1 egg, beaten

Directions 1. Get your oven hot to 400 degrees. Get a bowl and mix the following: salt, 1.5 tsps curry powder, and flour. Combine also to form crumbs: 1/4 C. shortening and margarine. 2. Form a ball-like shape by adding water. Flatten the ball into a cylinder. 3. Slice the cylinder into 10 parts. Flatten each part into a circle. Set everything to the side. 4. Get a frying pan hot with more margarine. Stir fry onions until see-through and stir-fry your beef. 5. Season beef with the following: pepper, 1 tsp curry, thyme, and 1 tsp salt. 6. Stir fry everything until beef is cooked. Then add bread crumps and broth. Lower heat and let contents simmer until no liquid is left. 7. Fill each dough circle with beef and fold into a semi-circle. Flatten the edge with a utensil. Coat the top of each patty with some whisked egg. Bake in oven for 30 mins. Beef Patties II

17

KIMCHEE JUN

(Kimchee Pancakes)

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 8 Calories 199 kcal Carbohydrates 26.5 g Cholesterol 93 mg Fat 7.1 g Protein 7.4 g Sodium 513 mg

Ingredients 1 cup kimchi, drained and chopped half cup reserved juice from kimchi 1 cup all-purpose flour 2 eggs 1 green onion, chopped 1 tbsp. vegetable oil salt to taste 1 tbsp. rice vinegar 1 tbsp. soy sauce

half tsp. sesame oil half tsp. Korean chili pepper flakes (optional) half tsp. toasted sesame seeds (optional)

Directions 1. Combine kimchi, flour, eggs, kimchi juice and green onion in a medium sized bowl. 2. Cook pancakes made from ¼ cup of batter in hot vegetable oil for about 5 minutes each side. 3. Now combine rice vinegar, sesame oil, chili pepper flakes, soy sauce and toasted sesame seeds in a bowl and serve this with pancakes.

18

Kimchee Jun

Korean

BBQ Short Ribs Gal-Bi (Korean Ribs)

Prep Time: 15 mins Total Time: 7 hrs 25 mins Servings per Recipe: 8 Calories 710 kcal Fat 55.5 g Carbohydrates 23.2g Protein 28.8 g Cholesterol 112 mg Sodium 2231 mg

Ingredients 3/4 C. soy sauce 3/4 C. water 3 tbsps white vinegar 1/4 C. dark brown sugar 2 tbsps white sugar 1 tbsp black pepper 2 tbsps sesame oil

1/4 C. minced garlic 1/2 large onion, minced 3 lbs Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

Directions 1. Get a bowl, combine: vinegar, water, soy sauce, onion, brown sugar, garlic, regular sugar, sesame oil, and regular pepper. 2. Add your ribs to this mix and cover the bowl with some plastic. 3. Place the contents in the fridge overnight. 4. Now grill the ribs for 6 mins per side on an oiled grate. 5. Enjoy.

Korean BBQ Short Ribs

19

GAL-BI

(Korean Ribs)

Prep Time: 15 mins Total Time: 7 hrs 25 mins Servings per Recipe: 5 Calories 710 kcal Fat 55.5 g Carbohydrates 23.2g Protein 28.8 g Cholesterol 112 mg Sodium 2231 mg

Ingredients 3/4 C. soy sauce 3/4 C. water 3 tbsps white vinegar 1/4 C. dark brown sugar 2 tbsps white sugar 1 tbsp black pepper 2 tbsps sesame oil

1/4 C. minced garlic 1/2 large onion, minced 3 lbs Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

Directions 1. Get a bowl, combine: vinegar, water, soy sauce, onion, brown sugar, garlic, regular sugar, sesame oil, and regular pepper. 2. Add your ribs to this mix and cover the bowl with some plastic. 3. Place the contents in the fridge overnight. 4. Now grill the ribs for 6 mins per side on an oiled grate. 5. Enjoy.

22

Gal-Bi

Bibimbap

(Vegetarian Approved) (Korean Vegetable Hot Pot)

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 3 Calories 395 kcal Fat 18.8 g Carbohydrates 45g Protein 13.6 g Cholesterol 196 mg Sodium 1086 mg

Ingredients 2 tbsps sesame oil 1 C. carrot matchsticks 1 C. zucchini matchsticks 1/2 (14 oz.) can bean sprouts, drained 6 oz. canned bamboo shoots, drained 1 (4.5 oz.) can sliced mushrooms, drained 1/8 tsp salt to taste 2 C. cooked and cooled rice 1/3 C. sliced green onions

2 tbsps soy sauce 1/4 tsp ground black pepper 1 tbsp butter 3 eggs 3 tsps sweet red chili sauce, or to taste

Directions 1. Stir fry your zucchini and carrots and in sesame oil for 7 mins then add in: mushrooms, bamboo, and sprouts. 2. Stir fry the mix for 7 more mins then add in some salt and remove the veggies from the pan. 3. Add in: black pepper, rice, soy sauce, and green onions. And get everything hot. 4. Now in another pan fry your eggs in butter. When the yolks are somewhat runny but the egg whites are cooked place the eggs to the side. This should take about 3 mins of frying. 5. Layer an egg on some rice. 6. Add the veggies on top of the egg and some red chili sauce over everything. 7. Enjoy.

Bibimbap (Vegetarian Approved)

23

AUTHENTIC

Black Bean 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 diced 2 avocados, diced 1 small onion, diced 1/4 C. diced 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 diced fresh cilantro 1 dash green pepper sauce (such as Tabasco(R)), or to taste (optional)

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

Get a bowl, combine: garlic, tomatoes, 1/4 C. cilantro, onions, and avocados. Now add your lime juice and stir the contents. Get your veggie oil hot and begin to toast your tortillas in the oil, in batches of 2. Cook the tortillas for 1 min each side. Continue to toast all the tortillas. Layer the following on each tortilla: 2 tbsps rice, 2 tbsps black beans, and some of the cilantro lime mix. 7. Now add some green sauce and 2 tbsp of additional cilantro to each taco. 8. Enjoy.

24

Authentic Black Bean Tacos

California Swiss

and Mushroom Melt

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 335 kcal Fat 22.5 g Carbohydrates 21.1g Protein 15.6 g Cholesterol 26 mg Sodium 170 mg

Ingredients 4 slices whole-grain bread, lightly toasted 1 avocado, sliced 1 C. sliced mushrooms 1/3 C. sliced toasted almonds

1 tomato, sliced 4 slices Swiss cheese

Directions 1. Layer the following on each piece of bread: tomato, 1/4 avocado, Swiss, almonds, and mushrooms. 2. Place all the slices of bread on a broiler pan and broil everything for 3 mins. 3. Enjoy open faced.

California Swiss and Mushroom Melt

25

CALIFORNIA

Roll

Prep Time: 1 hr Total Time: 1 hr 50 mins Servings per Recipe: 5 Calories 444 kcal Fat 11.2 g Carbohydrates 70.3g Protein 15.3 g Cholesterol 94 mg Sodium 1237 mg

Ingredients 4 C. water 2 C. uncooked white rice 1/2 C. seasoned rice vinegar 1 tsp white sugar, or as needed 1 tsp salt, or as needed 1/4 lb cooked crab meat, drained of excess liquid and shredded 1 tbsp mayonnaise

5 sheets nori (dry seaweed) 1 avocado, sliced 1/4 C. red caviar, such as tobiko 1 English cucumber, seeded and sliced into strips 2 tbsps drained pickled ginger, for garnish 2 tbsps soy sauce, or to taste 1 tbsp wasabi paste

Directions 1. Cover a bamboo sushi mat with plastic wrap before doing anything else. 2. Get your rice boiling in water, place a lid on the pot, set the heat to low, and let the rice cook for 22 mins. 3. Once the rice is done place it in a bowl and add the rice wine to it. 4. Stir the mix then add 1 tsp of salt and 1 tsp sugar. Stir the mix again and let the rice sit for 40 mins. 5. Now get a 2nd bowl, combine: mayo and crab meat. 6. Get a sheet of nori and layer some rice on it. 7. Press the rice into the sheet then layer the sheet with its rice side facing downwards on the bamboo sushi mat. 8. Add 3 pieces of avocado then 2 tbsp of crab mix. 9. Spread the mix then add 2 tsp of tobiko lengthwise. 26

California Roll

10. Now add 2 pieces of cucumbers and roll the mix using the mat into a tight cylinder. 11. Take away the mat and add some more tobiko. 12. Slice the sushi into 6 pieces with a sharp knife that has been dipped in water. 13. Continue making sushi rolls in this manner until all the ingredients have been used up. 14. When serving the sushi top it with some soy sauce, pickled ginger, and some wasabi paste on the side. 15. Enjoy.

27

RESTAURANT STYLE

Primavera

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 4 Calories 296 kcal Fat 11.5 g Carbohydrates 41.5g Protein 8.1 g Cholesterol 1 mg Sodium < 833 mg

Ingredients 6 oz. spaghetti 3 tbsps olive oil 1 small onion, diced 2 cloves garlic, minced 1 tbsp diced fresh basil 5 fresh mushrooms, sliced 1 (14.5 oz.) can stewed tomatoes 1 (16 oz.) package frozen mixed vegetables

1 tsp salt ground black pepper to taste 1 tbsp grated Parmesan cheese

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

28

Get your pasta boiling in water and salt for 9 mins then remove all the liquids. At the same time begin to stir fry your: tomatoes, onions, mushrooms, basil, and garlic. Fry the veggies for 7 mins add the frozen veggie mix some pepper and salt. Continue to fry everything for 12 more mins while stirring. Top your noodles with the veggies and some parmesan. Enjoy.

Restaurant Style Primavera

City of Angels Salad

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 254 kcal Fat 15.6 g Carbohydrates 13.4g Protein 16.5 g Cholesterol 44 mg Sodium 401 mg

Ingredients 1 (10 oz.) bag mixed salad greens 1/4 C. raspberry vinaigrette 1/4 C. walnut pieces 2 tbsps dried tart cherries

4 oz. goat cheese, sliced 1/4 lb cooked chicken breast strips

Directions 1. 2. 3. 4.

Get a bowl, combine: cherries, salad greens, walnuts, and vinaigrette. Stir or toss the salad to distribute the dressing then divide the mix into servings. On each serving add some chicken breast and some goat cheese. Enjoy.

City of Angels Salad

29

CIOPPINO

I (San Francisco Fish Stew)

Prep Time: 30 mins Total Time: 2 hrs 45 mins Servings per Recipe: 8 Calories 476 kcal Fat 11 g Carbohydrates 37g Protein 54.2 g Cholesterol 1181 mg Sodium 942 mg

Ingredients 1/4 C. olive oil 1 onion, diced 4 stalks celery, diced, with leaves 4 carrots, sliced 4 potatoes, peeled and cubed 1 tbsp minced garlic 1/4 C. diced parsley 2 tbsps diced fresh cilantro 1 (28 oz.) can crushed tomatoes 2 C. tomato juice 2 (8 oz.) jars clam juice 1/2 C. white wine 2 tsps dried basil

1 1/2 tsps dried oregano 1 tbsp dried thyme 3/4 tsp chili powder 1/8 tsp cayenne pepper salt and pepper to taste 1 lb halibut steaks, cubed 1 lb medium shrimp - peeled and deveined 1 lb mussels, cleaned and de-bearded 2 lbs clams in shell, scrubbed 1 lb cooked crabmeat 1 lb bay or sea scallops, rinsed and drained

Directions 1. Stir fry, in oil: garlic, onions, potatoes, celery, and carrots. 2. Fry the mix for 7 mins then combine in: black pepper, parsley, salt, cilantro, cayenne, tomatoes, chili powder, tomato juice, thyme, clam juice, oregano, white wine, and basil. 3. Set the heat to low and let the mix cook for 2 hrs. 4. When 30 mins of cooking is left add in: scallops, fish, crab, shrimp, clams, and mussels. 5. Continue cooking everything until the shrimp is fully done and the mussels open. 6. Enjoy. 32

Cioppino I

California Pizza

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 6 Calories 224 kcal Fat 9.2 g Carbohydrates 27g Protein 10 g Cholesterol 11 mg Sodium 361 mg

Ingredients 2 sheets Aluminum Foil 2 (8 inch) pre-baked pizza crusts 2 tbsps olive oil 1 tsp diced garlic 1/2 medium red onion, sliced thin 1 sliced vine ripe tomato

1/4 C. marinated artichoke hearts, sliced thin 4 baby portabella mushrooms, sliced thin 2 tbsps diced fresh basil 1/2 C. shredded mozzarella cheese

Directions 1. Get your grill hot and oil the grate. 2. Lay your pizza crusts on some foil then being to stir fry your onions and garlic in olive oil. Once the onions are tender coat the pizza crusts with the seasoned oils. 3. Lay your basil, onions, mushrooms, artichoke hearts, and tomatoes on the crust and top everything with the cheese. 4. Cook the pizza on the grill for 6 mins. 5. Enjoy.

California Pizza

33

SESAME

Steak

Prep Time: 30 mins Total Time: 6 hrs 50 mins Servings per Recipe: 8 Calories 274 kcal Fat 15.4 g Carbohydrates 7.1g Protein 25.9 g Cholesterol 47 mg Sodium 826 mg

Ingredients 1/3 C. soy sauce 1/4 C. rice vinegar 1/4 C. rice wine 1/4 C. fresh lime juice 2 tbsps dark sesame oil 1/2 small red onion, diced 1/4 C. diced fresh basil 1/4 C. diced fresh mint

3 tbsps sliced lemon grass 3 tbsps crushed peanuts 3 tbsps chili paste 1 tbsp ground coriander 1/2 tsp garlic salt 2 lbs flank steak

Directions 1. Get a bowl, combine: peanuts, soy sauce, lemon grass, rice vinegar, mint, rice wine, basil, lime juice, onion, and sesame oil. 2. Stir the mix then add in the garlic salt, coriander, and chili paste. Stir the mix again then add the steak and stir one last time to coat the meat evenly with the sauce. 3. Place a covering of plastic on the bowl and put everything in the fridge for 7 hrs. Now get your grill hot and oil the grate. 4. Grab a large piece of foil and coat it with nonstick spray. 5. Shape the foil into a boat and place the steak in the middle. 6. Continue shaping the foil to fully enclose the steak and place it on the hot grill for 25 mins. Enjoy.

34

Sesame Steak

Chicken Club

Prep Time: 15 mins Total Time: 16 mins Servings per Recipe: 2 Calories 1525 kcal Fat 104 g Carbohydrates 182.7g Protein 69.3 g Cholesterol 1186 mg Sodium 2053 mg

Ingredients Spicy Mayo: 1/2 C. mayonnaise 1/2 C. plain yogurt 2 chipotle chilis in adobo sauce, finely diced Wraps: 2 large spinach tortillas 1/2 C. shredded lettuce, or to taste 1 1/2 C. shredded Monterey Jack cheese

1 Haas avocado - peeled, pitted, and diced 4 slices cooked turkey bacon, diced 1 red onion, finely diced 1 tomato, diced 2 cooked chicken breasts, cut into chunks

Directions 1. Get a bowl, combine: chilies, mayo, and yogurt. 2. Microwave your tortillas for 45 secs then layer 1 tbsp of chipotle sauce on each tortilla. 3. Now layer half of the following on each tortilla: chicken, lettuce, tomato, Monterey, onions, avocados, and bacon. 4. Form the tortillas into burritos and serve your wraps. 5. Enjoy.

Chicken Club

35

CALIFORNIA

Tortellini Soup

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 8 Calories 176 kcal Fat 4.9 g Carbohydrates 20g Protein 13.2 g Cholesterol 36 mg Sodium 1156 mg

Ingredients 1 (48 fluid oz.) can chicken broth 3 C. water 2 frozen skinless, boneless chicken breast halves diced 1 small onion, diced 1 C. thinly sliced carrots 1 tsp lemon pepper 1 tsp dried oregano

1 dash garlic salt 2 C. fresh broccoli florets 1 (9 oz.) package frozen cheese tortellini 1/4 C. grated Parmesan cheese

Directions 1. 2. 3. 4.

Get your water and broth boiling. Once the mix is boiling add in carrots, onions, chicken, garlic salt, lemon pepper, and oregano. Now set the heat to low and let the mix cook for 30 mins. At this point the chicken should be fully done. Add in the broccoli and continue simmering the veggies for 12 mins before adding the pasta and cooking the mix for 12 more mins. 5. Garnish the dish with your parmesan and serve. 6. Enjoy.

36

California Tortellini Soup

Cioppino

II (San Francisco Fish Stew)

Prep Time: 45 mins Total Time: 2 hrs 15 mins Servings per Recipe: 8 Calories 309 kcal Fat 6.1 g Carbohydrates 12.7g Protein 43.4 g Cholesterol 170 mg Sodium 1343 mg

Ingredients 2 tbsps olive oil 1 large onion, diced 3 cloves garlic, crushed or to taste 2 (28 oz.) cans diced tomatoes with juice 1/2 C. dry white wine 1/4 C. diced fresh parsley 1/2 tsp dried basil 2 tsps salt

1/2 tsp cracked black pepper 1 bay leaf 1 lb scallops 24 littleneck clams 1 1/2 lbs crab legs 1 lb unpeeled, large fresh shrimp

Directions 1. Stir fry your garlic and onions in olive oil until tender. Then add: bay leaf, tomatoes, pepper, white wine, salt, parsley, and basil. 2. Set your heat to low and let the mix simmer for 65 mins. 3. Now add in the shrimp, clams, crab legs, and scallops. 4. Place a lid on the pot and let the mix cook until the clams open. 5. Enjoy.

Cioppino II

37

MEXICAN

Pizzas

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 2 Calories 230 kcal Fat 11.4 g Carbohydrates 22.2g Protein 10.4 g Cholesterol 18 mg Sodium 346 mg

Ingredients 2 tsps canola oil 1/2 C. diced onion 1/2 C. diced green bell pepper 2 (6 inch) flour tortillas 1/4 tsp dried oregano

1/8 tsp garlic powder 1 tomato, sliced 1/2 C. shredded mozzarella cheese

Directions 1. Set your oven to 400 degrees before doing anything else. 2. Begin to stir fry your peppers and onions in oil for 7 mins. 3. Layer your tortillas on a cookie sheet and then layer: mozzarella, oregano, tomatoes, garlic powder, onion mix, and oregano. 4. Place everything in the oven for 9 mins. 5. Enjoy.

38

Mexican Pizzas

Mint

Curry

Prep Time: 1 hr Total Time: 3 hrs 45 mins Servings per Recipe: 8 Calories 552 kcal Fat 38.4 g Carbohydrates 28.9g Protein 28.9 g Cholesterol 59 mg Sodium 612 mg

Ingredients 1/2 C. dried red chili peppers, stems and seeds removed 1/2 C. boiling water 2 C. grated fresh coconut 2 tbsps ground coriander 2 tbsps ground cumin 2 tbsps fennel seeds 1/4 C. peanut oil, divided 1/3 C. sliced almonds 5 stalks lemon grass, trimmed and thinly sliced 1 whole head garlic, cloves peeled and crushed 5 shallots, peeled and roughly diced 1/2 C. peeled and diced fresh ginger root 3 (1 1/2 inch) pieces fresh turmeric root, peeled and roughly diced

water, or as needed 3 tbsps whole star anise pods 2 (2 inch) sticks cinnamon 2 tbsps whole cloves 2 tbsps whole cardamom pods 1/2 C. diced fresh mint, stems reserved 1/2 C. water 2 lbs boneless, skinless chicken breast halves, cubed 2 tsps kosher salt 1 (14 oz.) can coconut milk 1 lime, juiced 1 pinch kosher salt to taste

Directions 1. 2. 3. 4.

Let your chilies sit in boiling water (1/2 C.) for 40 mins. Then remove the liquids. Begin to toast your coconut for 6 mins while stirring then place the coconut in a bowl. Toast your fennel seeds, cumin, and coriander for 2 mins then place the toasted spices to the side. Get your food processor and puree the following: fennel seeds, 2 tbsp peanut oil, cumin, toasted coconut, and coriander.

Mint Curry

39

5. Once the mix is smooth add: turmeric, chili, ginger, almonds, shallots, garlic, and lemon grass. 6. Continue to puree everything to form a paste. Then add a tbsp of water or 2 if you would like to make the mix smoother. 7. Now add the rest of the peanut oil (2 tbsp) to a frying pan and being to get it hot. Add the mint stems, star anise, cardamom pods, cinnamon sticks and cloves to the oil. 8. Let the spice fry for 3 mins. 9. Now remove all the spices and throw them away. 10. Add the puree to the seasoned oil and cook the mix for 4 mins then add: 2 tsps kosher salt, 1/2 C. water, and the chicken. 11. Cook the chicken for about 12 mins until it is fully done then add in the coconut milk. 12. Get everything boiling and once the mix is boiling, set the heat to low, and let the mix gently cook for 75 mins. 13. Now add the lime juice, mint leaves, and some more salt. 14. Cook everything for 3 more mins. 15. Enjoy.

40

Amazing Wet Burritos

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 4 Calories 1191 kcal Fat 59.3 g Carbohydrates 103.9g Protein 59.1 g Cholesterol 179 mg Sodium 2551 mg

Ingredients 1 lb lean ground beef 1/2 C. chopped onion 2 cloves garlic, minced 1 (14.5 oz.) can diced tomatoes with juice, divided 1 tbsp Worcestershire sauce 1 1/2 tsps chili powder 1 tsp paprika 1 tsp dried oregano 3/4 tsp ground cumin 1/2 tsp ground black pepper 2 C. refried beans

1/4 tsp ground cumin 1 (18 oz.) jar beef gravy 1 (10 oz.) can enchilada sauce 4 large flour tortillas 2 C. shredded Cheddar cheese, divided 1 C. sour cream, divided 1/4 C. chopped onion, divided 1/4 C. chopped tomatoes, divided 1 C. chopped lettuce, divided

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Fry your garlic, half a C. of onions, and beef in hot oil, in a frying pan for 9 mins, until the beef is fully done then crumble it. Remove oil excesses from the meat. 3. Add the following to your beef, let it boil for 5 mins: black pepper, 1/2 can diced tomatoes, 3/4 tsp cumin, Worcestershire sauce, oregano, paprika, and chili powder. 4. Get a saucepan and warm up your refried beans and 1/4 tsp of cumin. 5. Get a 2nd saucepan and boil the following: enchilada sauce, half of your diced tomatoes, and beef gravy. 6. Simultaneously heat the tortillas in the microwave for 30 secs. Amazing Wet Burritos

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7. Make four burritos with the following layers in each tortilla: a fourth of the beef mix, a fourth of the refried beans, and a fourth of the cheddar. 8. Fold everything into burritos and layer them with the seam downwards in a casserole dish. 9. Before baking coat the burritos with some gravy and one C. of cheddar. Cook in the oven for 20 mins. 10. Garnish each burrito with some sauce from the casserole dish, a fourth of a C. of lettuce, a fourth of a C. of sour cream and a fourth of a C. of chopped onion and tomato. 11. Enjoy.

42

Manhattan Style Cheesecake

Prep Time: 40 mins Total Time: 7 hrs 35 mins Servings per Recipe: 12 Calories 509 kcal Fat 35.4 g Carbohydrates 40.8g Protein 8.3 g Cholesterol 154 mg Sodium 310 mg

Ingredients 1 1/2 C. graham cracker crumbs 1/4 C. white sugar 1/3 C. butter, melted 3 (8 oz.) packages cream cheese, room temperature 4 eggs, room temperature 1 tbsp vanilla extract 1 C. white sugar

1 tsp cream of tartar 1 pint sour cream 1 tsp vanilla extract 1/2 C. white sugar

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: butter, cracker crumbs, and sugar. 3. Layer the crumb mix into the bottom of a spring form pan and also half an inch along the sides of the pan as well. 4. Get a 2nd bowl, mix with an electric mixer: sugar and cream cheese. 5. Once the mix is light and fluffy add in the cream of tartar, 1 tbsp vanilla, and eggs. 6. Combine the mix again until it is smooth then enter everything into the pan as well. 7. Cook the cheesecake in the oven for 55 mins. 8. Get a 3rd bowl, combine: 1/2 C. sugar, 1 tsp vanilla, and sour cream. 9. Top your cake with the mix evenly then place everything in the oven again for 7 more mins. 10. Enjoy. Manhattan Style Cheesecake

43

A REAL

Knish

Prep Time: 30 mins Total Time: 1 hr 10 mins Servings per Recipe: 12 Calories 232 kcal Fat 9.5 g Carbohydrates 32.8g Protein 4.2 g Cholesterol 20 mg Sodium 326 mg

Ingredients 6 large Yukon Gold potatoes, peeled 1/4 C. butter 1 large onion, chopped 1 cube chicken bouillon, crumbled salt and pepper to taste

18 sheets phyllo dough 1/4 C. butter

Directions 1. Get your potatoes boiling in water until they are soft then remove all the liquids and place the potatoes in a bowl. 2. At the same time begin to stir fry your onions in 1/4 C. of butter until they are see-through. 3. Begin to mash your potatoes then add in the onion mix, pepper, bouillon, and salt. 4. Continue mashing the potatoes until they are smooth. 5. Now coat a cookie sheet with oil and set your oven to 375 degrees before doing anything else. 6. Place three pieces of phyllo over each other then cut the layers in half. 7. Add a dollop of potatoes to the middle of each and roll it together. Then layer the knish onto the cookie sheet. 8. Continue doing this for all your phyllo and potato mix to form twelve knishes. 9. Coat everything with the rest of the butter (1/4 C.). 10. Cook the knishes in the oven for 35 mins. 11. Enjoy.

46

A Real Knish

Binghamton

Chicken Sandwich (Spiedies)

Prep Time: 10 mins Total Time: 8 hrs 30 mins Servings per Recipe: 8 Calories 622 kcal Fat 50.4 g Carbohydrates 17.7g Protein 24.4 g Cholesterol 76 mg Sodium 379 mg

Ingredients 1 C. canola oil 1/4 C. white vinegar 1 tsp fresh lemon juice 1 clove garlic, chopped 1 1/2 tsps dried basil 1 1/2 tsps dried oregano 1 tsp dried thyme 1/2 tsp dried parsley 1/2 tsp onion powder

2 bay leaves 1/2 tsp kosher salt 1/4 tsp ground black pepper 8 wooden skewers, soaked in water 2 lbs cubed beef 8 (1 inch thick) slices French bread

Directions 1. Get a bowl, combine: pepper, canola, salt, vinegar, bay leaves, lemon juice, onion powder, garlic, parsley, basil, thyme, and oregano. 2. Stir the mix until it is smooth then add in your pieces of beef and stir everything again to coat the meat evenly. 3. Place a covering of plastic on the bowl and put everything in the fridge overnight. 4. Not get your grill hot and coat the grate with oil. 5. Stake your pieces of beef onto skewers and cook them on the grill for 17 mins. 6. Turn the skewers as they cook. 7. Place the entire skewer on a piece of bread and remove it to leave only the meat. 8. Enjoy. Binghamton Chicken Sandwich

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EMPIRE

Rye Bread

Prep Time: 5 mins Total Time: 3 hrs 5 mins Servings per Recipe: 12 Calories 186 kcal Fat 2.2 g Carbohydrates 34.1g Protein 7.1 g Cholesterol < 1 mg Sodium < 209 mg

Ingredients 1 1/8 C. warm water 1 1/3 tbsps vegetable oil 2 tbsps honey 1 tsp salt 2 2/3 tsps caraway seed 1 1/3 C. rye flour

2 1/3 C. bread flour 1/4 C. vital wheat gluten 1/4 C. dry milk powder 2 1/2 tsps active dry yeast

Directions 1. Add the following in to your bread machine: warm water, veggie oil, honey, salt, caraway, rye flour, bread flour, wheat gluten, milk powder, and yeast. 2. Set the machine to its white bread cycle and let it finish. 3. Enjoy.

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Empire Rye Bread

Manhattan Homemade Pizzeria Pizza

Prep Time: 15 mins Total Time:1 hr 25 mins Servings per Recipe: 4 Calories 719 kcal Fat 36.6 g Carbohydrates 56.7g Protein 40.3 g Cholesterol 88 mg Sodium 1832 mg

Ingredients 1 tsp active dry yeast 2/3 C. warm water 2 C. all-purpose flour 1 tsp salt 2 tbsps olive oil 1 (10 oz.) can tomato sauce 1 lb shredded mozzarella cheese

1/2 C. grated Romano cheese 1/4 C. chopped fresh basil 1 tbsp dried oregano 1 tsp red pepper flakes 2 tbsps olive oil

Directions 1. Get a bowl and add in your warm water, top the water with the yeast. 2. Leave the mix to sit for 5 mins then mix it. Add in the olive oil, salt, and flour. 3. Work the mix into a dough then knead it on a floured cutting board for 7 mins. 4. Get a 2nd bowl and coat it with oil then place your dough in the bowl. 5. Place a damp kitchen towel over the bowl and let the dough sit until it is doubled in sized. 6. Now set your oven to 475 degrees before doing anything else. 7. Place a pizza stone in the oven as it heats (if you have one, you can also use a pizza / cookie sheet). 8. Punch down your dough then roll it out into a larger circle of about 12 inches. 9. Place the dough on the cookie sheet or some parchment paper if using a pizza stone. 10. Coat the dough evenly with the tomato sauce, then layer: basil, oregano, Romano, pepper flakes, and mozzarella. Cook the pizza in the oven for 14 mins. 11. Enjoy. Manhattan Homemade Pizzeria Pizza

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5 BOROUGH

Steak

Prep Time: 15 mins Total Time: 1 hr 25 mins Servings per Recipe: 2 Calories 439 kcal Fat 19.3 g Carbohydrates 14.9g Protein 49.1 g Cholesterol 134 mg Sodium 142 mg

Ingredients 1 tbsp extra virgin olive oil 1 clove garlic, minced 1/2 tsp ground cinnamon 1/2 tsp white sugar 2 tbsps apricot preserves

2 (1/2 lb) New York strip steaks, 1 inch thick salt and pepper to taste

Directions 1. Get a bowl, combine: apricot, olive oil, sugar, cinnamon, and garlic. 2. Combine the mix until it is smooth. Then cut some incisions into your steak and top the meat with some pepper and salt. 3. Place the meat in the bowl with the marinade and turn the meat to coat it evenly. 4. Get an outdoor grill hot and coat the grate with oil. 5. Grill your steaks for 12 mins and flip them halfway. 6. Enjoy.

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5 Borough Steak

Chicken

from French Canada (Rochester)

Prep Time: 15 mins Total Time:30 mins Servings per Recipe: 4 Calories 405 kcal Fat 22.8 g Carbohydrates 15g Protein 32.7 g Cholesterol 194 mg Sodium 416 mg

Ingredients 1/4 C. all-purpose flour, or as needed salt and black pepper to taste 2 eggs, beaten 1 tbsp white sugar 1 tbsp grated Parmesan cheese 2 tbsps olive oil 4 skinless, boneless chicken breast halves

1/4 C. butter 2 tsps minced garlic 1/4 C. dry sherry 1/4 C. lemon juice 2 tsps low-chicken base

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Add your olive oil to a frying pan and get it hot. Get a bowl, combine: pepper, flour, and salt. Get a 2nd bowl, combine: parmesan, whisked eggs, and sugar. Coat your chicken first with four then with the parmesan mix. Cook the meat in the olive oil for 7 mins per side. Then remove the chicken from the pan. Add in the butter to the pan, the chicken base, garlic, lemon juice, and sherry. Stir the mix until it is smooth then get everything boiling. Once the mix is boiling set the heat to a lower level so everything is gently simmering. Let the mix gently cook for 7 mins. Now scrape the bottom of the pan then add the chicken to the mix. Let everything cook for 17 mins. 10. Place your chicken on a serving dish and liberally top the pieces with the butter sauce in the pan. 11. Enjoy. Chicken from French Canada

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EASY SALT

Potatoes From Syracuse, NY

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 8 Calories 277 kcal Fat 11.7 g Carbohydrates 39.7g Protein 4.7 g Cholesterol 31 mg Sodium 21025 mg

Ingredients 4 lbs potatoes, scrubbed, cleaned, dried 1 1/2 C. salt 10 tbsps butter, melted

Directions 1. 2. 3. 4.

Get a large pot of water boiling then add in your salt. Let the water and salt boil as your stir everything. Once the salt is fully incorporated into the mix add in your potatoes. Set the heat to a lower level so everything gently simmering and let the potatoes cook for 17 mins. Then remove all the liquid. 5. At the same as time as the potatoes boil microwave your butter in a small bowl until it melts. 6. Top your potatoes with the butter when they are finished cooking. 7. Enjoy.

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Easy Salt Potatoes From Syracuse, NY

Deli Style Reuben

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 984.5 Cholesterol 215.2mg Sodium 4710.5mg Carbohydrates 56.2g Protein 50.5g

Ingredients 1/2 C. mayonnaise 4 tbsps ketchup 2 tbsps sweet relish 1 tbsp prepared horseradish 2 tsps prepared mustard 8 slices rye bread 1 1/2 lbs thinly sliced deli corned beef

4 slices Swiss cheese 1 (8 oz.) cans sauerkraut, rinsed, and well drained 2 tbsps butter

Directions 1. Get a bowl combine: mayo, ketchup, relish, and horseradish. 2. Coat four pieces of bread with mustard then layer the following on each: sauerkraut, beef, cheese, mayo mix. 3. Top the layer with another piece of bread to form a sandwich. 4. Add the butter to a frying pan and once it is melted toast the Reuben for a few mins each side until the cheese is melted and the bread is slightly crunchy. 5. Enjoy.

Deli Style Reuben

53

DELI STYLE

Potato Salad

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 30 Calories 186.9 Cholesterol 0.0mg Sodium 242.2mg Carbohydrates 31.8g Protein 3.1g

Ingredients 10 lbs new potatoes, scrubbed clean 3/4 C. sugar 3/4 C. white vinegar 3/4 C. water 1 small onion, pureed 1 tbsp white pepper 1 tbsp salt

3/4 C. vegetable oil Hellmann's mayonnaise parsley grated carrot

Directions 1. 2. 3. 4.

With a steamer insert, steam the potatoes over 5 C. of water in a large pot with a lid. Steam the potatoes in batches and once a batch is done remove the skin with a peeler. Once all the potatoes have been steamed and de-skinned place them in the fridge for 2 hrs. Get a bowl, combine: sugar, water, onion, pepper, salt, veggie oil, and mayo. Stir the mix until it is smooth. 5. Now cut your potatoes into thin slices then combine them with the mayo mix evenly. 6. Add a bit more mayo is then top the salad with some carrots and parsley. 7. Place the mix in the fridge until it is chilled. Enjoy.

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Deli Style Potato Salad

Manhattan

Clam Chowder

Prep Time: 45 mins Total Time: 1 hr 18 mins Servings per Recipe: 6 Calories 164.2 Cholesterol 25.7mg Sodium 52.1mg Carbohydrates 17.3g Protein 11.3g

Ingredients 2 tsps canola oil 1 medium onion, finely chopped 2 large yellow baking potatoes, peeled and diced 2 C. canned chopped tomatoes, with juice 1 C. dry white wine 2 C. cold water 1 tsp dried thyme leaves

salt fresh ground black pepper 2 C. chopped clams, with juice 2 tbsps chopped fresh parsley leaves

Directions 1. Get your oil hot in a large pot then add in the onions and begin to fry them for 5 mins add: the thyme, potatoes, water, wine, and tomatoes. 2. Top everything with some pepper and salt. 3. Then get the mix boiling. 4. Once the mix is boiling set the heat to low, and let the mix gently cook for 25 mins. 5. Add in the clams and let them cook for 12 more mins. Then top the dish with some parsley. 6. Enjoy.

Manhattan Clam Chowder

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AUTHENTIC

New England Style Clam Chowder

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 396 kcal Fat 22.5 g Carbohydrates 24g Protein 24.1 g Cholesterol 101 mg Sodium 706 mg

Ingredients 4 turkey bacon slices, chopped 1 1/2 C. onion, chopped 4 C. potatoes, peeled and cubed 1 1/2 C. water Salt and freshly ground black pepper, to taste 3 tbsps butter 3 C. half-and-half

2 (10-oz.) cans minced clams, drained, reserving 1/2 C. of liquid

Directions 1. Heat a large nonstick soup pan on medium-high heat. 2. Add the bacon and cook for about 8-10 minutes. 3. Transfer the bacon into a bowl, leaving the fats in pan. 4. Add the onion and sauté for about 4-5 minutes with medium heat. 5. Add the potatoes and water and bring to a boil. 6. Cook, uncovered for about 15 minutes or till tender enough. 7. Stir in the butter and half-and-half. 8. Add clams with reserved liquid and stir to combine. 9. Cook, stirring occasionally, for about 5 minutes. 10. Serve hot with a topping of bacon.

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Authentic New England Style Clam Chowder

New England

Fried Chips and Fried Fish

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 4 Calories 782 kcal Fat 26.2 g Carbohydrates 91.9g Protein 44.6 g Cholesterol 125 mg Sodium 861 mg

Ingredients 1 C. all-purpose flour 1 tsp baking powder Salt and freshly ground black pepper, to taste 1 egg, beaten lightly 1 C. milk 4 large potatoes, peeled and cut into strips lengthwise

4 C. vegetable oil 1 1/2 lbs cod fillets

Directions 1. In a large bowl, add flour, baking powder, salt, black pepper, egg and milk. 2. Mix till well combined. 3. Keep everything aside for at least 20 minutes. 4. In a large bowl of chilled water, dip the potatoes for 2-3 minutes. 5. Drain the mix well and pat dry with paper towel. 6. In a large skillet, heat the oil with medium heat. 7. Add the potatoes and fry for about 3-4 minutes or till crisp and tender. 8. Transfer the potatoes onto a paper towel lined plate. 9. Coat the cod fillets in the flour mixture evenly. 10. Fry everything for about 3-4 minutes or till golden brown. 11. Transfer the cod fillets onto another paper towel lined plate. 12. Now, return the potato strips to the skillet and fry them for about 1-2 minutes more or till crispy. New England Fried Chips and Fried Fish

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YANKEE FRIED HONEY

and Garlic Chicken

Prep Time: 30 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 566 kcal Fat 28.5 g Carbohydrates 42.2g Protein 34.2 g Cholesterol 97 mg Sodium 234 mg

Ingredients 1 (4-lb) whole chicken, cut into 8 pieces Salt and freshly ground black pepper, to taste 1/2 C. honey 2 C. all-purpose flour 1 package chicken bouillon granules

1 tbsp garlic powder 4 C. vegetable oil

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

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In a large bowl, place the chicken. Sprinkle the pieces with salt and black pepper generously. Add the honey and toss to coat. In a large shallow dish, add the flour, bouillon granules and garlic powder and mix. Now, roll the chicken pieces in the flour mixture evenly. In a large skillet, heat the oil on medium-high heat. Add the chicken and fry them for about 5 minutes on both sides or till desired doneness.

Yankee Fried Honey and Garlic Chicken

Bostonian Salad

Prep Time: 20 mins Total Time: 25 mins Servings per Recipe: 2 Calories 357 kcal Fat 23.7 g Carbohydrates 10.5g Protein 27.1 g Cholesterol 126 mg Sodium 968 mg

Ingredients 2 tbsps butter 1 1/2 C. cooked lobster meat, chopped 1 tsp seafood seasoning 1/2 of avocado, peeled, pitted and chopped 1 tomato, chopped

2 C. iceberg lettuce, torn 1/4 C. feta cheese, crumbled

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

In a skillet, melt the butter with medium heat. Add the crabmeat and cook for about 2-3 minutes or till just heated. Stir in the seafood seasoning and immediately remove from heat. Transfer the lobster meat into a large serving bowl. Add the remaining ingredients except the cheese and gently toss to coat. Top with feta cheese and serve.

Bostonian Salad

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PERFECT

Boston Chili

Prep Time: 30 mins Total Time: 2 hrs 50 mins Servings per Recipe: 8 Calories 311 kcal Fat 12.8 g Carbohydrates 32.2g Protein 19.7 g Cholesterol 32 mg Sodium 641 mg

Ingredients 3 tbsps vegetable oil 1 green bell pepper, seeded and chopped 1 large onion, chopped 4 garlic cloves, minced 1/2 lb beef stew meat, cubed into 1-inch size 1/2 lb lean ground beef 1/2 lb dry red kidney beans, rinsed 1 (28-oz.) can crushed tomatoes with liquid

1 (14-oz.) can beef broth 1 tsp Italian seasoning 2 1/2 tbsps red chili powder 2 tbsps brown sugar Salt, to taste

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

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In a large pan, heat the oil with medium heat. Add the bell pepper and onion and sauté for about 3-4 minutes. Add the garlic and sauté for about 1 minute. Add the stew meat and ground beef and cook for about 8-10 minutes or till browned. Stir in the beans, tomatoes and broth. Cover and bring to a boil. Let everything boil for about 4-5 minutes. Uncover and stir in the remaining ingredients and reduce the heat to low. Simmer, uncovered for about 2 hours or till desired doneness.

Perfect Boston Chili

Classical

Baked Beans from Boston

Prep Time: 30 mins Total Time: 5 hrs Servings per Recipe: 6 Calories 382 kcal Fat 6.3 g Carbohydrates 63.1g Protein 20.7 g Cholesterol 14 mg Sodium 1320 mg

Ingredients 2 C. navy beans, soaked in a large bowl of water for overnight 1 onion, chopped finely 1/2 lb turkey bacon, chopped 1/2 C. ketchup 1/4 C. brown sugar

3 tbsps molasses 1 tbsp Worcestershire sauce 1/4 tsp dry mustard Salt and freshly ground black pepper, to taste

Directions 1. In a large pan, add the beans and soaked water. 2. Get everything boiling on high heat. Reduce the heat to medium-low. 3. Cover and simmer for about 1-2 hours or till tender enough. 4. Drain well and reserve the liquid into a bowl. Now preheat the oven 325 degrees F. 5. In a bowl, mix together the onion and bacon. Place the beans in the bottom of a casserole dish. 6. Place the bacon mixture over the beans evenly. 7. In a pan, mix together the remaining ingredients with medium heat. 8. Bring to a boil, stirring continuously. Place the molasses mixture over the beans evenly. 9. Place enough reserved cooking liquid to cover the beans. 10. With a lid, cover, the casserole dish. 11. Bake everything for about 3-4 hours. 12. Half way through cooking uncover the casserole dish. Classical Baked Beans from Boston

63

JALAPENO

Maple Chili

Prep Time: 25 mins Total Time: 1 hr 45 mins Servings per Recipe: 8 Calories 741 kcal Fat 32.2 g Carbohydrates 59.2g Protein 49.3 g Cholesterol 142 mg Sodium 865 mg

Ingredients 2 tbsps olive oil 1 red bell pepper, seeded and chopped 1 large onion, chopped 2 garlic cloves, mince 2 jalapeno peppers, seeded and chopped 1 (40-oz.) can kidney beans, rinsed and drained 1 (28-oz.) can crushed tomatoes with liquid 1 (15-oz.) can tomato sauce

3/4 C. maple syrup 2 tbsps red chili powder Freshly ground black pepper, to taste 4 lbs ground beef chuck Salt, to taste

Directions 1. In a large pan, heat oil with medium heat. 2. Add the bell pepper and onion and sauté for about 5-6 minutes. 3. Add the garlic and jalapeno and sauté for about 1 minute. 4. Add the beans, tomatoes, tomato sauce, maple syrup, red chili and black pepper and bring to a boil. 5. Reduce the heat to low. 6. Meanwhile heat a large nonstick skillet on medium-high heat. 7. Add the beef and sprinkle with salt. 8. Cook everything for about 8-10 minutes. 9. Discard the excess fat and transfer the beef into a pan with the beans mixture. 10. Simmer, stirring occasionally for about 1 hour. 11. Then add in the salt. 64

Jalapeno Maple Chili

Tex Mex Shrimp

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 8 Calories 76 kcal Fat 0.8 g Carbohydrates 4.8g Protein 12.9 g Cholesterol 111 mg Sodium 279 mg

Ingredients 1 lb cooked medium shrimp, chilled 1/2 large cucumber, cut into 1/2 inch cubes 1/2 large tomato, cut into 1/2 inch cubes 8 green onions, thinly sliced 1 oz. fresh cilantro, finely diced

1 serrano pepper, thinly sliced 1 (8 oz.) can tomato sauce 2 tbsps white vinegar 1 lime

Directions 1. Get a bowl, combine: vinegar, shrimp, tomato sauce, cucumber, serrano, green onions, and cilantro. 2. Top this mix with the lime and place it in the fridge until chilled. 3. Enjoy.

Tex Mex Shrimp

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CLASSICAL

Mexican Quesadillas I

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 8 Calories 411 kcal Fat 14.3 g Carbohydrates 46.2g Protein 23.2 g Cholesterol 48 mg Sodium 753 mg

Ingredients 2 tbsps vegetable oil, divided 1 onion, sliced into rings 1 tbsp honey 2 skinless, boneless chicken breast halves - cut into strips 1/2 C. barbeque sauce

1/2 C. shredded sharp Cheddar cheese 1/2 C. shredded Monterey Jack cheese 8 (10 inch) flour tortillas

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

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Set your oven to 350 degrees before doing anything else. Stir fry your onions in oil for 7 mins then place them to the side. Add in some more oil and begin to cook your chicken in it until it is fully done. Pour in the bbq sauce and make sure the chicken is covered. Equally divide the following ingredients between your tortillas: Monterey, chicken, cheddar, and onions. Then place another tortilla on top. In batches of two cook the quesadillas in the oven for 25 mins. Slice each one into 4 pieces. Enjoy.

Classical Mexican Quesadillas I

Classical

Mexican Quesadillas II

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 4 Calories 673 kcal Fat 29.1 g Carbohydrates 72.8g Protein 31 g Cholesterol 65 mg Sodium 940 mg

Ingredients 2 tomatoes, diced 1 onion, finely diced 2 limes, juiced 2 tbsps diced fresh cilantro 1 jalapeno pepper, seeded and minced salt and pepper to taste 2 tbsps olive oil, divided 2 skinless, boneless chicken breast halves - cut into strips

1/2 onion, thinly sliced 1 green bell pepper, thinly sliced 2 cloves garlic, minced 4 (12 inch) flour tortillas 1 C. shredded Monterey Jack cheese 1/4 C. sour cream, for topping

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

Get a bowl, combine: pepper, tomatoes, salt, onions, jalapenos, cilantro, and lime juice. This is your Pico de Gallo. Now stir fry your chicken in olive oil until fully done and place it to the side. Add in a bit more olive oil and being to stir fry your sliced onions and green pepper until soft, then add the garlic and cook everything for 1 more min. Add in half of the tomato mix and the chicken. Get the contents hot. Now shut the heat. Get a 2nd pan and layer the following in it: 1 tortilla, a quarter of a C. of cheese, half of the chicken mix, and another quarter of a C. of cheese.

Classical Mexican Quesadillas II

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9. Now layer an additional tortilla. 10. Brown one side of the quesadilla and then turn it over. 11. Brown the opposite side of the quesadilla and cut it into 4 pieces. 12. Now continue the process for the rest of the ingredients. 13. Top each quesadilla piece with a dollop of sour cream and more tomato mix. 14. Enjoy.

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Chicken

Tikka Masala

Prep Time: 30 mins Total Time: 2 hrs 20 mins Servings per Recipe: 4 Calories 404 kcal Carbohydrates 13.3 g Cholesterol 143 mg Fat 28.9 g Protein 24.6 g Sodium 4499 mg

Ingredients 1 cup yogurt 1 tbsp lemon juice 2 tsps ground cumin 1 tsp ground cinnamon 2 tsps cayenne pepper 2 tsps freshly ground black pepper 1 tbsp minced fresh ginger 4 tsps salt, or to taste 3 boneless skinless chicken breasts, cut into bite-size pieces 4 long skewers

1 tbsp butter 1 clove garlic, minced 1 jalapeno pepper, finely chopped 2 tsps ground cumin 2 tsps paprika 3 tsps salt, or to taste 1 (8 ounce) can tomato sauce 1 cup heavy cream 1/4 cup chopped fresh cilantro

Directions 1. Take lemon juice, yogurt, two tsps cumin, cayenne, cinnamon, ginger, black pepper, 4 tsps of salt and add into 1 mixing dish (possibly a big bowl). 2. Add the chicken to the marinade, cover it, and place it in a refrigerator for 1 hour. 3. Preheat a grill or frying pan to its highest heat. 4. Add chicken to skewers and throw away the marinade. 5. Add some butter or non stick spray to your grilling grate. 6. Place the chicken on the grill and allow it to cook until its juices are clear. The approx. time is equal to about 5 minutes on each side. Chicken Tikka Masala

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7. Take your butter and place it into a big skillet or wok. The skillet or wok should be placed over medium heat. 8. For about 1 minute stir fry (sauté) some garlic and jalapeno. 9. Take some paprika and cumin (approx. 2 tbsps each), and also three tsps of salt and add these ingredients to the garlic and jalapeno. 10. Grab some cream and tomato sauce and place the two ingredients on low heat and continually stir the contents until they become thick. This process should take about 20 minutes. 11. Combine everything with your grilled chicken and let everything cook for an additional ten minutes. 12. Plate your contents and add some cilantro as a garnish. 13. Enjoy.

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Makhani

(Indian Butter Chicken I)

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 408 kcal Carbohydrates 15.6 g Cholesterol 107 mg Fat 27.8 g Protein 23.4 g Sodium 620 mg

Ingredients 1 tbsp peanut oil 1 shallot, finely chopped 1/4 white onion, chopped 2 tbsps butter 2 tsps lemon juice 1 tbsp ginger garlic paste 1 tsp garam masala 1 tsp chili powder 1 tsp ground cumin 1 bay leaf 1/4 cup plain yogurt 1 cup half-and-half 1 cup tomato puree

1/4 tsp cayenne pepper, or to taste 1 pinch salt 1 pinch black pepper 1 tbsp peanut oil 1 pound boneless, skinless chicken thighs, cut into bite-size pieces 1 tsp garam masala 1 pinch cayenne pepper 1 tbsp cornstarch 1/4 cup water

Directions 1. Grab a saucepan (as large as possible) and heat it over medium heat. 2. Take some onions and shallots and stir fry them until they are soft and see-through. Combine onions and shallots with the following ingredients: 1 bay leaf, some butter, chili powder, 1 tsp of garam masala, ginger-garlic paste, lemon juice, and cumin. 3. For approx. 1 minute the ingredients should be stir fried. 4. For approx two more minutes continue to stir contents consistently and add some tomato sauce, some yogurt, and finally some half and half cream. Makhani

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5. It is important that you continue to stir the mixture for an additional 10 minutes over low heat, letting it simmer. 6. Add some salt and pepper and place the cooking pot to the side away from the heating source. 7. Take another skillet and add 1 tbsp of oil over a medium level heat. 8. Add some chicken to your heated oil and cook it for about 10 minutes until it is lightly brown. 9. Grab some garam masala (1 tsp) as well as some cayenne (same amount) and add it to the chicken, reduce the heat. 10. Combine 3 tbsps of sauce with the chicken and simmer the contents until your chicken is no longer pink. 11. Once the chicken is fully cooked (i.e. no longer pink) add it to the sauce. 12. Combine some water and cornstarch and mix it with the sauce. Allow everything to cook for an additional five to ten minutes, until it is thickened. 13. Plate, serve, enjoy.

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Korma

Vegetarian Edition

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 4 Calories 462 kcal Carbohydrates 41.3 g Cholesterol 82 mg Fat 31 g Protein 8.6 g Sodium 1434 mg

Ingredients 1 1/2 tbsps vegetable oil 1 small onion, diced 1 tsp minced fresh ginger root 4 cloves garlic, minced 2 potatoes, cubed 4 carrots, cubed 1 fresh jalapeno pepper, seeded and sliced 3 tbsps ground unsalted cashews 1 (4 ounce) can tomato sauce

2 tsps salt 1 1/2 tbsps curry powder 1 cup frozen green peas 1/2 green bell pepper, chopped 1/2 red bell pepper, chopped 1 cup heavy cream 1 bunch fresh cilantro for garnish

Directions 1. Grab your oil and add it to a skillet or frying pan. Skillet should be set over medium heat. 2. Combine with oil, some onions, and let it cook until completely translucent. Next you should combine: garlic and ginger. 3. Let the new mixture of cooked onions, garlic, and ginger, cook for approx. 1 minute. 4. Grab some carrots, cashews, potatoes, and tomato sauce, and combine them all with some curry powder and salt for seasoning. 5. Allow everything to cook for approx ten mins. taking care to stir consistently. Make sure that your potatoes are tender before moving to the next step. 6. Take the following ingredients and stir them into your current mixture: peas, green and red bell peppers, and cream. Simmer everything for about 10 minutes on low heat. 7. Plate your dish for serving. Korma Vegetarian Edition

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MOZZARELLA

Chicken

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 6 Calories 543 kcal Fat 45.8 g Carbohydrates 3.5g Protein 27.6 g Cholesterol 103 mg Sodium 863 mg

Ingredients 2 tsps olive oil 1 1/2 lbs skinless, boneless chicken parts 1 1/2 C. Ranch-style salad dressing

2 C. shredded mozzarella cheese

Directions 1. 2. 3. 4. 5.

Coat a casserole dish with olive oil and then set your oven to 350 degrees before doing anything else. Layer your chicken in the dish and top the chicken with ranch. Cook the chicken for 25 mins in the oven. Then add the cheese and continue cooking it for 14 more mins. Enjoy.

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Mozzarella Chicken

Indian Style

Curry Chicken

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 6 Calories 313 kcal Carbohydrates 14 g Cholesterol 38 mg Fat 21.7 g Protein 19.1 g Sodium 268 mg

Ingredients 3 tbsps olive oil 1 small onion, chopped 2 cloves garlic, minced 3 tbsps curry powder 1 tsp ground cinnamon 1 tsp paprika 1 bay leaf 1/2 tsp grated fresh ginger root 1/2 tsp white sugar salt to taste

2 skinless, boneless chicken breast halves - cut into bite-size pieces 1 tbsp tomato paste 1 cup plain yogurt 3/4 cup coconut milk 1/2 lemon, juiced 1/2 tsp cayenne pepper

Directions 1. Grab a large skillet or cooking dish. Place the pot over medium heat, let it get hot. 2. Add some oil to the pot and stir fry some onions until they are slightly brown and translucent. 3. Combine with the onions the following ingredients for seasoning: sugar, salt, ginger, 1 bay leaf, paprika, cinnamon, curry powder, and garlic. 4. Take care to continually stir these ingredients together over the medium heat for at least two mins. 5. Grab your yoghurt, tomato paste, coconut milk, and chicken pieces, add everything together, and let it cook until it begins to boil. Once the contents begin to bowl lower the heat on the stove and let everything simmer for about 20 to 25 mins. 6. Add some lemon juice, and cayenne pepper and let it cook and simmer for an additional five mins. 7. Plate and enjoy. Indian Style Curry Chicken

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EASY ITALIAN

Chicken Parmigiana

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 2 Calories 528 kcal Fat 18.3 g Carbohydrates 44.9g Protein 43.5 g Cholesterol 184 mg Sodium 1309 mg

Ingredients 1 egg, beaten 2 oz. dry bread crumbs 2 skinless, boneless chicken breast halves 3/4 (16 oz.) jar spaghetti sauce

2 oz. shredded mozzarella cheese 1/4 C. grated Parmesan cheese

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

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Coat a cookie sheet with oil then set your oven to 350 degrees before doing anything else. Get a bowl and add in your eggs. Get a 2nd bowl and add in your bread crumbs. Coat your chicken first with the eggs then with the bread crumbs. Lay your pieces of chicken on the cookie sheet and cook them in the oven for 45 mins, until they are fully done. Now add half of your pasta sauce to a casserole dish and lay in your chicken on top of the sauce. Place the rest of the sauce on top of the chicken pieces. Then add a topping of parmesan and mozzarella over everything. Cook the parmigiana in the oven for 25 mins. Enjoy.

Easy Italian Chicken Parmigiana

Sausage

and Peppers from Italy

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 461 kcal Fat 39.4 g Carbohydrates 7g Protein 17.1 g Cholesterol 96 mg Sodium 857 mg

Ingredients 6 (4 oz.) links sweet Italian sausage 2 tbsps butter 1 yellow onion, sliced 1/2 red onion, sliced 4 cloves garlic, minced 1 large red bell pepper, sliced

1 green bell pepper, sliced 1 tsp dried basil 1 tsp dried oregano 1/4 C. white wine

Directions 1. Stir fry your sausage until it is fully browned then place the meat to side and cut it into pieces. 2. Now begin to stir fry the following for 5 mins, in butter, in the same pan: garlic, red onions, and yellow onions. 3. Now add in the bell peppers, white wine, oregano, and basil. 4. Let the mix continue to cook until the onions are soft. 5. Add the sausage back to the mix, set the heat to low, place a lid on the pan, and let the contents cook for 20 mins. 6. Enjoy.

Sausage and Peppers from Italy

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CHICKEN

Marsala Classico

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 448 kcal Fat 26.6 g Carbohydrates 13.3g Protein 28.8 g Cholesterol 99 mg Sodium 543 mg

Ingredients 1/4 C. all-purpose flour for coating 1/2 tsp salt 1/4 tsp ground black pepper 1/2 tsp dried oregano 4 skinless, boneless chicken breast halves – flattened to 1/4 inch thick 4 tbsps butter

4 tbsps olive oil 1 C. sliced mushrooms 1/2 C. Marsala wine 1/4 C. cooking sherry

Directions 1. 2. 3. 4. 5.

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Get a bowl, combine: oregano, flour, pepper, and salt. Dredge your pieces of chicken in the mix then begin to stir fry the chicken in butter. Let the chicken fry until it is browned all over then add in: the sherry, mushrooms, and wine. Place a lid on the pan and let the contents gently boil for 12 mins. Enjoy.

Chicken Marsala Classico

Classical Risotto

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 431 kcal Fat 16.6 g Carbohydrates 56.6g Protein 11.3 g Cholesterol 29 mg Sodium 1131 mg

Ingredients 6 C. chicken broth, divided 3 tbsps olive oil, divided 1 lb portobello mushrooms, thinly sliced 1 lb white mushrooms, thinly sliced 2 shallots, diced 1 1/2 C. Arborio rice 1/2 C. dry white wine

sea salt to taste freshly ground black pepper to taste 3 tbsps finely diced chives 4 tbsps butter 1/3 C. freshly grated Parmesan cheese

Directions 1. Get your broth warm with a low level of heat. Then begin to stir fry your mushrooms in 2 tbsp of olive oil for 4 mins. 2. Now remove everything from the pot and add in 1 more tbsp of olive oil and begin to fry your shallots in it for 2 mins then add in the rice and stir fry it for 3 mins. 3. Pour in the wine while continuing to stir, and keep stirring, until it is absorbed. 4. Once the wine has been absorbed combine in half a C. of broth and keep stirring until it is absorbed as well. 5. Now for about 20 mins keep pouring in half a C. of broth and stirring the mix until the broth is absorbed by the rice. 6. After 20 mins of forming the risotto, shut the heat and combine in: the parmesan, pepper, mushrooms and their juice, chives, salt, and butter. 7. Enjoy. Classical Risotto

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AUTHENTIC

Calamari

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 1019 kcal Fat 65.6 g Carbohydrates 141.7g Protein 65.6 g Cholesterol 1479 mg Sodium 11549 mg

Ingredients 12 calamari tubes, cleaned and dried 2 green onions, finely diced 6 cloves garlic, minced 1/2 lb diced cooked shrimp meat 1/2 lb cooked crabmeat, diced 1 tbsp lemon juice 3/4 C. butter 12 oz. cream cheese, cut into cubes

2 cloves garlic, minced 3 C. milk 10 oz. freshly grated Parmesan cheese 1 pinch ground black pepper 3/4 C. freshly grated Romano cheese 1 (8 oz.) package linguine pasta

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

7. 8. 84

Set your oven to 350 degrees before doing anything else. Get a bowl, combine: lemon juice, onions, crabmeat, 6 pieces of garlic, and shrimp. Divide this mix amongst your tubes of squid then stake the tubes closed with a toothpick. Place everything into a casserole dish. Begin to heat and stir 2 cloves of garlic and cream cheese in butter until the cheese is melted. Slowly add in your milk and keep stirring until all the milk is hot and everything is smooth. Now add the pepper and parmesan. Top the contents of the casserole dish with this mix. Then add 2 tbsp of Romano over everything. Cook the mix in the oven until the cheese has melted and is browned. At the same time begin to boil your pasta in water and salt for 9 mins then remove the liquid. Serve the calamad over the pasta with a liber amount of sauce. Enjoy. Authentic Calamari

Tetrazzini

Prep Time: 25 mins Total Time: 50 mins Servings per Recipe: 6 Calories 604 kcal Fat 26.4 g Carbohydrates 52.1g Protein 38.9 g Cholesterol 113 mg Sodium 914 mg

Ingredients 2 (8 oz.) packages angel hair pasta 1/4 C. butter 2/3 C. sliced onion 1/4 C. all-purpose flour 2 C. milk 1 tsp salt 1/4 tsp ground white pepper

1/2 tsp poultry seasoning 1/4 tsp ground mustard 1 C. shredded sharp Cheddar cheese, divided 2 tbsps diced pimento peppers (optional) 1 (4.5 oz.) can sliced mushrooms 1 lb cooked turkey, sliced

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

Set your oven to 400 degrees before doing anything else. Boil your pasta in water and salt for 6 mins then remove all the liquids. Now begin to stir fry your onions, in butter, until they are soft then add the flour and milk slowly. Stir the mix until it is all smooth then add: the mustard, salt, poultry seasoning, and pepper. Let the mix heat until it becomes thick. Then continue to stir as the mix cooks. Once everything is thick shut the heat and add in your pimento and 2/3 C. of cheese. Let the mix cook until the cheese is melted then add in your mushrooms. Get a casserole dish and layer your pasta in the bottom of it then place some turkey and cover everything with the cheese sauce. 9. Continue laying in this manner until all the ingredients have been used up. 10. Now top the layers with the rest of the cheese which should be about 1/3 of a C. 11. Cook the contents in the oven for 30 mins. Enjoy. Tetrazzini

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