The Unofficial Cookbook of Young and Hungry: All of the Yummy Recipes from the Food-Based Love Story

Table of contents :
Introduction
Appetizers, Drinks, and Starters
California Italian Soup
Horchata
Crawfish Beignets
Fisherman’s Wharf Cioppino
Green Apple, Jicama and Prawn Salad with Mint
Chandra Chai
Roasted Tomato Confit with Goat Cheese
French Onion Soup in a Sourdough Bowl
Caldo Verde
Mai Tai
Breakfasts
San Francisco Sourdough Bread
Dutch Crunch Rolls
Chourico Breakfast Salsa
Gulliver's Cream Corn
Cashew Butter Smoothie
Hangtown Fry with Parmesan Cheese and Fresh Herbs
Main Courses
Chicken Vermicelli Rice
Mint Chicken Curry
Roasted Potato Cauliflower Pasta
Spaghetti Chicken
Croquet Monsieur
San Francisco Pork Chops
Grilled Salmons
Chicken in Cream Sauce
Garlic Noodles
Coipinno
Desserts
Chocolate Chip Cookies
Apple Fritters
Coffee Crunch Cake
San Francisco Gold Cupcakes
Conclusion
Author Biography
Author's Afterthoughts

Citation preview

The Unofficial Cookbook of Young and Hungry All of the Yummy Recipes from the Food-Based Love Story

BY JOHNY BOMER

© 2021 Johny Bomer All Rights Reserved

Copyright Notices All rights reserved. No part of this publication may be transmitted in any form, distributed, or reproduced through any means, including recording, photocopying, or other mechanical methods. This can only be done with the prior permission of the author. The author will not be held responsible for how you choose to interpret the contents of this book. However, it is adequately researched to ensure all contents are accurate.

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Table of Contents Introduction Appetizers, Drinks, and Starters California Italian Soup Horchata Crawfish Beignets Fisherman’s Wharf Cioppino Green Apple, Jicama and Prawn Salad with Mint Chandra Chai Roasted Tomato Confit with Goat Cheese French Onion Soup in a Sourdough Bowl Caldo Verde Mai Tai Breakfasts San Francisco Sourdough Bread Dutch Crunch Rolls Chourico Breakfast Salsa Gulliver's Cream Corn Cashew Butter Smoothie Hangtown Fry with Parmesan Cheese and Fresh Herbs Main Courses Chicken Vermicelli Rice Mint Chicken Curry

Roasted Potato Cauliflower Pasta Spaghetti Chicken Croquet Monsieur San Francisco Pork Chops Grilled Salmons Chicken in Cream Sauce Garlic Noodles Coipinno Desserts Chocolate Chip Cookies Apple Fritters Coffee Crunch Cake San Francisco Gold Cupcakes Conclusion Author Biography Author's Afterthoughts

Introduction

The story, which started from the culinary skills of our lovely Gabi and ended into a heart-touching mutual love, has always been an inspiration for foodies like us. We put our love for good food into black and white and came up with this highly exclusive cookbook. The most flavorful and innovative salad with green apple and jicama in the cookbook gives you a blast of flavor and texture. Similarly, the collection of trendy desserts is enough to make you forget your calorie count. If the name of the cookbook makes you think that it is only for young people, you are mistaken. The food here is beyond age, gender and any other human classification. Try any of the drool-worthy recipes and impress everyone with your culinary skills. This cookbook serves the best for you if you are a fan of trying innovative cooking ideas. There are enough ideas for you to cook out of the box and bring creativity to your routine meals. Use our ideas, and you would never be disappointed. Happy Cooking to You!

Appetizers, Drinks, and Starters

California Italian Soup

Set in beautiful California, the exciting love story of Young and Hunger ones was a massive inspiration for our culinary team. This soup recipe is full of warmth to remind you of the bond between Gabi and Josh. Feel the special flavor of love between our lovely protagonists with the hot and savory soup. Serving Size: 6 Cooking Time: 25 minutes Ingredients: Lightly beaten egg 1 Sliced green onions 2 (optional) Chicken broth 5 ¾ cups Lean ground beef ½ lb. Shredded fresh basil leaves 2 tablespoons Zested lemon 1 Grated Parmesan cheese for topping Grated Parmesan cheese 1 tablespoon Seasoned breadcrumbs Italian 2 tablespoons Uncooked orzo pasta ½ cup

Chopped flat-leaf parsley 1 tablespoon (optional) Finely sliced escarole 2 cups Instructions: Mix the green onions, parsley, basil, cheese, breadcrumbs, egg and meat together and make balls of ¾ inch. Pour the broth in a saucepan on high heat. Drop in the meatballs when it starts to boil. Stir in the orzo, lemon zest and escarole and return to boil. Reduce the heat and cook for about 10 minutes on medium-low hear and until the orzo becomes tender while stirring frequently. Serve the soup sprinkled with Parmesan cheese.

Horchata

Like the unique flavors of love between the lovebirds from Young and Hungry, this drink brings you a super-unique taste. The ingredients are enough to tell the tale of its uniqueness, while the texture is enough to make it anybody’s heart-favorite. Make it to make your special gatherings even more special. Serving Size: 6 Cooking Time: 3 hours 10 minutes Ingredients: Milk ½ cup Ground cinnamon ½ tablespoon Uncooked long-grain white rice 1 cup Vanilla extract ½ tablespoon Water 5 cups White sugar ⅔ cup

Instructions: Pour the water and rice into a blender bowl. Blend for 1 minute or until your rice starts breaking up. Let the water and rice stand for 3 hours at normal room temperature. Strain the water in a pitcher, then discard the blended rice. Stir in the sugar, cinnamon, vanilla and milk in the rice water. Chill it and stir. Serve over the ice.

Crawfish Beignets

Gabi’s cooking expertise opened the doors for her job as a personal chef which led to the love affair between her and her new boss. This mouthwatering starter is as spicy as their love story. If you are looking for an authentic starter for your formal party, go for it, and you will never be disappointed. Serving Size: 12 Cooking Time: 25 minutes Ingredients: Chopped green onions 4 Bread flour 1/3 cup Ketchup 1/2 cup Beaten large egg 1

Cayenne pepper 1/2 teaspoon Melted butter 1 1/2 teaspoons Chopped and cooked shrimp or crawfish tail meat 1 lb. Mayonnaise ¾ cup Salt 1/2 teaspoon Pepper sauce ¼ teaspoon Oil to fry Prepared horseradish 1/4 teaspoon (optional) Instructions: Combine the cayenne, salt, butter, onions, crawfish and egg in a bowl. Stir in the flour and blend it well. Heat 1-inch oil in a deep fryer or electric skillet to 375 F. Drop the batter into the hot oil by tablespoonfuls. Fry them until golden from both sides and drain them on paper towels. Combine the horseradish, ketchup and mayonnaise in a bowl along with the pepper sauce and serve with the beignets.

Fisherman’s Wharf Cioppino

Do you want to savor an authentic starter recipe from Californian cuisine? We are sure that you can’t find anything better than this recipe. Our expert team has taken the flavor and texture to the next level while recreating the ohso classic starter for you. Serving Size: 8 Cooking Time: 55 minutes Ingredients: Chopped green bell pepper 1 Tomato paste 1 can (1 lb.) Crushed dried basil 2 teaspoons Minced garlic 1 tablespoon Oregano 1 teaspoon Diced tomatoes 2 cans (1 lb. of each) Red pepper flakes ½ teaspoon Chopped onion 1

Peeled and deveined shrimp 1 lb. Debearded and cleaned mussels 8 Dried parsley ¼ cup Olive oil ¼ cup Ground black pepper ¼ teaspoon Chicken broth 1 can (1 lb.) White wine 1 cup Cod fillets 1 lb. (cut into chunks of 2 inches) Scrubbed clams in the shell 8 Instructions: Heat the oil on medium heat in a saucepan. Sauté the bell pepper and onion for 5 minutes in the oil or until tender. Add the garlic in it and sauté for 1 minute or until fragrant. Transfer the mixture into a stockpot. Stir in the black pepper, pepper flakes, oregano, basil, parsley, tomato paste, white wine, chicken broth and tomatoes with the onion mixture in the stockpot and bring to boil. Cover the stockpot and reduce the heat to low. Simmer for 15 minutes or until the tomatoes become soft. Stir in the cod chunks and shrimp into the tomato mixture. Arrange the mussels and clams in the liquid to partially submerge. Cover the pot again. Cook for 7-10 minutes or until the mussels and clams open.

Green Apple, Jicama and Prawn Salad with Mint

A fitness freak like Josh would never have creamy salads as a starter, even if Gabi would have made them. Here is a bit different recipe which we are sure will suit his taste and, of course, yours too. The unique ingredients give a blast of taste, aroma and special aroma. The recipe is easy to make, but the taste is unforgettable. Serving Size: 3 Cooking Time: 15 minutes Ingredients: For Cilantro Mint Vinaigrette Apple cider vinegar 1 tablespoon Honey 2 teaspoons Finely chopped mint 1 tablespoon Finely chopped cilantro 2 tablespoons

Olive or avocado oil 1 tablespoon Lime juice 2 tablespoons Salt 1 pinch For Slaw: Shredded green cabbage 1 cup Jicama (cut it into matchsticks) 1 cup Granny smith apple (cut it into matchsticks) 1 cup Instructions: In a measuring cup or bowl, whisk all of the ingredients for the dressing. Finely slice the apple and jicama. Shred the cabbage into bite-size pieces. Toss all of the ingredients in a bowl and coat it evenly along with the dressing.

Chandra Chai

Have you been considering tea as a too common drink to be served at your formal gatherings? Our food experts have changed the game for you by giving a magical touch to your regular tea. This aromatic concoction is extra soothing, and you can give a tasty twist to your drinks for any event with the flavorful drink. Serving Size: 5 Cooking Time: 2 hours 15 minutes Ingredients: Fennel seeds ½ teaspoon Honey 3 tablespoons Whole cloves 1 teaspoon Allspice berries ½ teaspoon Licorice root ½ teaspoon 2% milk to taste Water 5 cups Vanilla bean 1

Instructions: Combine the vanilla bean, allspice berries, licorice root, fennel seeds, cloves and water in a saucepan. Cover snugly, then simmer it for about 40-50 minutes on medium heat. Filter the tea into a container, then stir in the honey. Stir in milk as per your taste.

Roasted Tomato Confit with Goat Cheese

Considering the lifestyle and habits of Josh, we can easily deduce suitable starters if he throws a party. This light, yummy and flavorful starter works as the perfect appetizer and healthy snack. Make the cheesy delight for a quick fix while arranging a multicourse meal for the family and friends. Serving Size: 8 Cooking Time: 55 minutes Ingredients: Garlic cloves 4 Kosher salt 1 teaspoon Small cherry tomatoes 2 cups Goat cheese ½ lb. Olive oil ½ cup Chives 4 Thyme 4 sprigs Cracker or baguette slices for serving.

Instructions: Preheat the oven to about 350 F. Add the herbs, salt, olive oil, garlic and tomatoes to a ceramic or glass baking pan. Bake for about 1 hour or until the tomatoes become soft. Then, remove them from the stovetop. Place the cheese on a serving platter. Top the cheese with the confit. Serve instantly with cracker or baguette slices.

French Onion Soup in a Sourdough Bowl

Adding some class of the traditional recipe of this French delicacy, we are sharing the secret recipe of Gobi. You might have been reluctant to make it due to the culinary skill it requires. Don’t worry! Our experts have been busy experimenting on this classy recipe. Anyone can make it by following the easy steps and relish it. Don’t wait for any special occasion to sip this exclusive, luxury soup and make whenever you are free. Serving Size: 6 Cooking Time: 1 hour 15 minutes Ingredients: Thinly sliced large onions 1.1 lb Cider 2 cups Sunflower oil 1 tablespoon Caster sugar 1 teaspoon Baguette 1 small Plain flour 0.03 lb

Mature Cheddar cheese 0.17 lb. Reduced beef stock 2 cups Unsalted butter 0.03 lb Salt and pepper to taste Instructions: In a big saucepan, melt the oil and butter. Add the onions and mix until they have a good coating. While stirring, keep cooking on low heat until soft. Mix the sugar and cook on low heat for 20 minutes while stirring until golden brown. The spoon should be into the base of the saucepan. Mix the flour and cook while stirring for 1 minute. Add the beef stock and cider. Bring it to a boil and let it simmer for 35 minutes while covering. Heat the grill. Meanwhile, put the baguette and place one layer on the grill pan. Toast it from one side, then turn it over. Sprinkle some cheese and grill it until it thaws. Pour the soup into six bowls and put a slice of the bread on each. Sprinkle black pepper and enjoy.

Caldo Verde

Get some fresh, bright and sunny vibes from our super-tasty recipe. It is the best choice if you are looking for something very special to be used as an appetizer at your special parties. The ingredients are easy to find for the drool-worthy recipe, but the method makes it the most flavorful and aromatic soup you would ever taste. Serving Size: 12 Cooking Time: 28 minutes Ingredients: Minced garlic cloves 4 Chicken broth 8 cups Zested lemon 1 Olive oil 2 tablespoons Mustard greens or chopped kale or collard 4 cups Peeled and chopped yellow onion 1 Smoked paprika 3/4 teaspoon

Heavy cream ¼ cup Peeled, quartered and thinly sliced Yukon Gold potatoes 1 ½ lb. Drained white beans 1 lb. Dry sherry ¼ cup Spanish Chorizo, Linguiça or Chouriço sausage ¾ lb. Salt and pepper to taste Instructions: Place a soup pot on medium heat. Add the garlic, onions and oil and sauté for about 3 minutes. Add the salt, smoked paprika, lemon zest, sherry, chicken broth, chopped kale and potatoes. Bring to boil at lower heat. Cover and simmer it for about 15 minutes. Soften the kale and potatoes. Peel off the casing of the sausage. Cut links of the sausage lengthwise and slice it into wedges. Stir in the heavy cream, white beans and sausage. Simmer it for 5 minutes

Mai Tai

A blast of tropical flavors of coconut and pineapple makes this quenching drink the perfect choice for you if you are a fan of Young and Hungry. Straight from the sunny beaches of San Francisco, which is the setting of the blockbuster series, the refreshing drink is all you need to give an energetic start to your formal parties. No special cooking skills are required, and you can easily make it if you are good at pouring water in a glass. Serving Size: 1 Cooking Time: 5 minutes Ingredients: Grenadine syrup 1 teaspoon Spiced rum 0.19 cup Pineapple juice 0.4 cup Coconut-flavored rum 0.19 lb. Orange juice ¼ cup Ice cubes 1 cup

Instructions: Combine the orange juice, pineapple juice, grenadine syrup, rum and spiced rum in the cocktail mixer. Shake it vigorously, then strain into a glass filled with the ice.

Breakfasts

San Francisco Sourdough Bread

We know that all die-hard fans of Young and Hungry must be wondering about the breakfast specialties of our hero, Josh. Let us break the suspense by sharing this recipe with you. If you are fed up with the routine bread, try this recipe for a flavorful change. Serving Size: 2 Cooking Time: 50 minutes Ingredients: Sourdough starter 1 cup Active dry yeast 2 packages (0.05 lb.) Vegetable oil ¼ cup All-purpose flour 6 ½ cups Warm water 1 ¼ cups Salt 1 teaspoon Sugar ¼ cup Large eggs 2 (at room temperature)

Melted butter as needed Instructions: Dissolve the yeast in the water in a bowl. Add 3 cups of the flour, the salt, oil, sugar, eggs and Sourdough starter. Beat until smooth. Stir in the rest of the flour to make a soft dough. Turn it on the floured surface and knead it for 6 to 8 minutes or until smooth. Place it in a greased bowl and cover. Let it rise for an hour in a warm place. Punch it down and turn it on the floured surface and divide it in half. Make two loaves and place them in 2 greased loaf pans of 8x4 inches. Cover them and let them rise for 45 minutes or until doubled. Bake at 375 F for about 35 minutes or until golden. Remove them from the pans and let them cool on wire racks. Brush them with butter.

Dutch Crunch Rolls

Gabi was hired for her extraordinary cooking skills, and we can imagine the variety of food Josh would have gobbled while having her as his personal chef. These Dutch rolls are easy to make, and you can savor the soft and melt in mouth rolls in every bite. Thyme gives the recipe a special aroma which makes it hard to resist. Serve it with your favorite omelet or sauce and enjoy a different breakfast inspired by your favorite series. Serving Size: 8 Cooking Time: 20 minutes Ingredients: Baking powder 1 ½ teaspoons Olive oil 1 tablespoon Dried thyme ¼ teaspoon Coarse salt ¼ teaspoon All-purpose flour 2 cups Shortening 3 tablespoons Salt 1/2 teaspoon Ice water ½ cup

Instructions: Combine the shortening, salt, baking powder and flour in the food processor. Cover the mixture in the processor and make a dough. Add the water gradually while processing until the dough makes a ball. Transfer it to the floured surface and roll it to make a dough rectangle. Make 8 rolls and twist every roll 4 times. Place the rolls on baking sheets. Brush the rolls with the oil and combine the thyme and coarse salt. Sprinkle the thyme mixture on the rolls. Bake at 350 F for 18 to 20 minutes or until crisp and golden. Cool the rolls on a wire rack.

Chourico Breakfast Salsa

Like the bitter-sweet love affair between Gabi and Josh, this tangy-sweet salsa recipe has a different flavor. Are you bored of typical sweet jams and marmalades? Try this tangy treat. You need only a few ingredients and very basic cooking skills to enjoy the tasty breakfast delicacy from San Francisco. Serving Size: 6 Cooking Time: 15 minutes Ingredients: Chopped onion ½ Bacon slices 9 Finely chopped fresh tomato 1 Seeded and chopped fresh jalapeno pepper 1 Canned tomato sauce ½ cup Instructions: In a large deep skillet, place the bacon and cook on medium heat until brown

evenly. Remove the bacon from the pan. Then, drain it on paper towels. Pour the grease from the pan and just leave the thin coating. Sauté the pepper, tomato and onion in the pan for 3 minutes or until the onion becomes soft. Crumble the bacon in the pan. Stir in the tomato sauce. Cook until thoroughly heated while constantly stirring it. Serve.

Gulliver's Cream Corn

Along with beauty and charisma, we think it was Gabi’s cooking expertise which made josh fall in love with her. Do you want to repeat the same story? We have recreated this super-unique recipe for you to enjoy. Leave those bread, omelet and porridge recipes behind and enjoy the super-yummy and extra different recipe for breakfast. Serving Size: 8 Cooking Time: 3 hours 5 minutes Ingredients: Cubed butter 1/3 cup Pepper 1/4 teaspoon Thawed frozen corn 6 cups Garlic powder 1/2 teaspoon Cubed cream cheese 1 package (½ lb.) Salt 1/2 teaspoon

Instructions: Combine all of the ingredients in a slow cooker. Cook them covered until heated thoroughly on low heat and until the cheese melts in 3 to 4 hours. Stir it well and serve.

Cashew Butter Smoothie

We bet you would have never tasted any creamier smoothie than this one. The added flavors of cashew nuts and almond milk make it the most satisfying and unique combination ever. The special smoothie is a complete breakfast meal for those who have low tolerance for lactose as it only uses almond milk. Serving Size: 1 Cooking Time: 5 minutes Ingredients: Frozen blueberries 1/3 cup Flax seeds 1 ½ tablespoons Cold unsweetened almond milk ½ cup Cashew butter 1 tablespoon or more if you like Pitted and chopped dates 2 or more to taste Ripe banana 1

Instructions: Blend all of the ingredients in the blender until smooth at high speed. Pour into a glass and serve.

Hangtown Fry with Parmesan Cheese and Fresh Herbs

Do you want to take your omelet game up by reliving the special fan moments from your favorite series? Make this yummy breakfast to give your taste buds a treat they deserve. Eat it on its own or serve it with your favorite bread; it tastes equally scrumptious. Serving Size: 3 Cooking Time: 25 minutes Ingredients: Heavy cream ¼ cup Freshly ground black pepper ¼ teaspoon Chopped fresh basil 1 teaspoon Olive oil 1 teaspoon Chopped fresh oregano 1 teaspoon Shucked and drained small oysters 12 Hot sauce 2 dashes Butter 1 tablespoon

Freshly grated divided parmesan cheese ⅓ cup Chopped fresh parsley 2 tablespoons Eggs 6 Instructions: Preheat a broiler and place a 5-inch rack to the broiling unit. Whisk the eggs in a small bowl and add 1 tablespoon of the Parmesan cheese, the black pepper, oregano, basil, hot sauce and cream. Heat the oil on medium heat in a skillet. Melt the butter in it and coat your pan with it. Put the oysters in the skillet. Brown for a minute from each side. Let the liquid reduce for about half a minute. Pour the egg mixture over the oysters and shake the pan after half a minute. Sprinkle the rest of the cheese on top after 3 minutes and put the pan in the broiler. Broil for 5-7 minutes or until the top is browned nicely. Remove from the hot oven and sprinkle some chopped parsley. Serve instantly in pieces of wedge shape.

Main Courses

Chicken Vermicelli Rice

Think of the possibilities Gabi would have cooked for her boss, later her love of the life. This recipe is from the traditional cuisine of San Francisco, and since the setting of the story is the warm and sunny state, we are sure the couple must have enjoyed the delicacy. Rice will become a main course meal itself rather than a side dish using our recipe. Serving Size: 4 Cooking Time: 35 minutes Ingredients: Butter 1 tablespoon Chicken bouillon granules 1 tablespoon Broken vermicelli pasta pieces ¼ cup Garlic powder ¼ teaspoon Dried parsley 2 teaspoons White rice 1 cup Onion powder ¼ teaspoon Water 3 cups

Instructions: Melt the butter on medium heat in a saucepan. Cook the vermicelli and rice in the butter for 3 minutes or until browned. Pour the water into the rice mixture. Stir in the onion powder, garlic powder, parsley and chicken bouillon and bring to a boil. Cover the saucepan and bring the heat on low. Cook for 25 minutes or until all of the water is absorbed.

Mint Chicken Curry

After watching Young and Hungry, we have just realized that love is the essence of life as curry is the essence of all main course meals. Being foodies, we could never come up with a better relationship than this. This minty chicken curry is light, refreshing and super-aromatic. Let our chefs take your curry game up with the different and greener recipe of chicken. Serving Size: 4 Cooking Time: 45 minutes Ingredients: Chicken with bones 1 ½ lb. Yogurt/ curd 2-3 tablespoons Vegetable oil 3-4 tablespoons Fresh lemon juice 2 teaspoons Garlic ginger paste 1 tablespoon Fresh coriander and mint leaves 1 handful Thinly sliced large onion 1

Sugar and salt to taste Green chilies 4 Freshly ground black pepper 1 ½ tablespoons Water as needed Instructions: Make a paste with ¼ cup of water, 2 of the green chilies, the coriander leaves and mint leaves, and keep the paste aside. Marinate the chicken with ½ of the coriander mint paste, 1 tablespoon of the black pepper, the garlic ginger paste, salt and yogurt. Marinate well and keep aside for 2 to 3 hours. Heat the oil in a pan and sauté the onion with salt to taste. Fry for about 5 minutes. Add the marinated chicken and cook it on medium heat for about 15 minutes. Lots of juices will be released, so cook the chicken for 15 more minutes after the juices are released. After the gravy becomes thick, add the rest of the green chilies and the coriander paste and mix well. Turn the heat off and add the remaining ingredients to it. Mix well. Serve hot.

Roasted Potato Cauliflower Pasta

Italian food is popular across the globe, and San Francisco is no exception. Bring a yummier and more flavorful change to your pasta recipe collection with this vegetarian version. The expertise of our chefs is very much visible in the recipe as they have perfected it to suit everybody’s taste. Make it to believe that your pasta could taste so much better with potatoes. Serving Size: 8 Cooking Time: 1 hour 10 minutes Ingredients: Fresh thyme 4 sprigs Extra virgin olive oil ½ cup Small Yukon gold potatoes 1 lb. Fresh rosemary 3 sprigs Medium onion 1 chunk Dry penne pasta 1 package (½ lb.) Salt and pepper to taste Grated Parmesan cheese ½ cup for topping

Garlic cloves 6 Small head cauliflower 1 (cut florets) Water ⅓ cup Instructions: Preheat the oven to about 375 F. Use aluminum foil to line a baking pan and spray it with the cooking spray. Put the potatoes in the pan and mix the rosemary, thyme, garlic and onion in it. Add ¼ cup of the olive oil and the water. Season with salt and pepper and seal the pan with aluminum foil. Bake the potatoes in the oven for half an hour. Then, remove the foil and add the cauliflower and drizzle with the remaining oil. Cover the pan and bake for 15 more minutes. Bake at the temperature 425 F for more 10 minutes or until the cauliflower becomes light brown and the potatoes become crisp. Bring water to boiling in a large pot. Boil the pasta for 8-10 minutes and drain it. Gently toss the potato mixture in a bowl on the cooked pasta. Serve with the cheese topping.

Spaghetti Chicken

Do you want to plan a dinner date for your love of life after watching the blockbuster series? We suggest you prepare the food yourself to show your loved one and go for a mild, filling but light recipe. Don’t worry! You won’t have to look here and there as we are here to guide you. This chicken recipe is mild and filling and tastes scrumptious. You will find it the best choice for your most memorable dinner. Serving Size: 6 Cooking Time: 45 minutes Ingredients: Spaghetti 1 package Condensed cream of mushroom soup 1 can Processed cheese ¾ lb Chopped green onion 1 cup Diced tomatoes with green chili pepper 1 can Skinless and boneless chicken breast halves 4 (boiled and cut into

small pieces) Instructions: Bring salted water to boiling in a big pot. Add the spaghetti to the water and cook for about 10 minutes. Drain. Heat the soup on low heat in a saucepan. Add the cheese and melt it while stirring. When the cheese melts, stir in the tomatoes and green onion. Simmer the mixture on low heat while stirring for 3 minutes. Add the spaghetti, then mix well. Stir in the chicken. Heat thoroughly, then serve instantly.

Croquet Monsieur

We think you must be agreed that a main course meal is not always something heavy, saucy and formal. This delicacy has its root in San Francisco just like our favorite super-hit series Young and Hungry. Make it for a quick fix for dinner or lunch on busy weekdays. Serving Size: 2 Cooking Time: 10 minutes Ingredients: Butter 2 tablespoons Ground nutmeg 1 pinch Sliced Gruyère cheese ¼ lb. White sandwich bread 4 slices All-purpose flour 2 tablespoons Grated Gruyère cheese ¼ cup Bay leaf 1 Whole milk 1 cup Melted butter 1 tablespoon

Thinly sliced Black Forest ham ¼ lb. Chopped fresh chives 2 teaspoons Salt and pepper Instructions: Melt 2 tablespoons of the butter in a saucepan on medium heat. Add the flour in it and stir for a minute. Then, gradually whisk in the milk and add the bay leaf and nutmeg. Increase the heat and boil for 2 minutes continuously whisking until the sauce thickens. Season with salt and pepper. Preheat a broiler and put 2 slices of the bread on the work surface. Top each slice with ½ of the sliced Gruyere cheese and ham. Top with the remaining bread. Heat a skillet on low heat and brush the sandwiches with 1 tablespoon of the melted butter. Add to the skillet and cook for 2 minutes on each side. Transfer to a baking sheet and spoon the sauce and grated cheese on the sandwiches. Broil for 2 minutes and until the cheese starts to brown.

San Francisco Pork Chops

The name says it all, and we don’t need to explain the connection between this recipe and Young and Hungry. The canola oil gives it rich flavor and color which is a feather in the cap of the drool-worthy recipe. The easy method is further simplified by our culinary expertise while the taste has touched to the infinity level. Give it a try to amaze your guests at any formal gathering. Serving Size: 4 Cooking Time: 7 hours 40 minutes Ingredients: Canola oil 1-2 tablespoons Brown sugar 2 tablespoons Cold water 1 tablespoon Minced garlic clove 1 Bone-in pork loin chops 4 (1/2 lb. of each) Crushed red pepper flakes 1/4 teaspoon Soy sauce 1/4 cup Cornstarch 1 tablespoon

Chicken broth or red wine 1/4 cup Cooked rice hot to serve Instructions: Brown both sides of the pork chops in the oil present in a skillet. Transfer the chops to the slow cooker. Add the garlic to the drippings. Stir for a minute. Add the pepper flakes, brown sugar, wine and soy sauce and cook while stirring until the sugar gets dissolved. Pour it over the pork chops. Cover the cooker and cook for about 7 to 8 hours on low and until the meat becomes tender. Remove the chops and combine the water and cornstarch until smooth. Stir the mixture into the cooker and return the chops in it. Cook covered for half an hour or until thickened slightly. Serve with rice.

Grilled Salmons

If you are a businessman like our hero Josh, you must have plans to throw some official or formal business dinners. Our cooking experts suggest you this recipe to be served as a main course for many reasons. Its sophistication, class and taste make it the perfect choice for your highly official dinner. Serving Size: 6 Cooking Time: 2 hours 30 minutes Ingredients: Salmon fillets 1 ½ lb. Lemon pepper to taste Salt to taste Soy sauce 1/3 cup Water ⅓ cup Vegetable oil ¼ cup Brown sugar 1/3 cup Garlic powder to taste Lemon pepper to taste

Instructions: Season the fillets using garlic powder, salt and lemon pepper. Take a bowl and stir the vegetable oil, water, brown sugar and soy sauce until the sugar is dissolved. Place the salmon in a plastic bag, put the soy sauce mixture in it, and seal. Refrigerate for 2 hours. Preheat a grill on medium heat. Oil the grate of the grill. Put the salmon on the grill, then discard the marinade. Cook the fish for 8 minutes on one side. Serve hot.

Chicken in Cream Sauce

Bring some variation in your main course menu as Young and Hungry brings in the world of monotonous shows. Are you not a fan of regular chicken gravy recipes? Do you want something different but super-tasty? Here goes our take on your query. Our food experts have perfected the recipe for you to try and come up with the best chicken ever. Serving Size: 8 Cooking Time: 30 minutes Ingredients: Sliced fresh mushrooms 1 lb. Cubed boneless and skinless chicken breasts 1 ½ lb. Cubed butter ½ cup Finely chopped green onions 1 1/3 cups Heavy whipping cream 1 cup Canola oil 2 tablespoons Dried basil 2 teaspoons or minced fresh basil 2 tablespoons

Cooked fettuccine to serve All-purpose flour 1/4 cup White pepper 1/4 teaspoon Chicken broth 2 cups Instructions: Sauté the mushrooms, onions and chicken in the skillet with the oil. Sauté until your chicken is not pink any longer. Melt the butter in a saucepan and stir in the flour. Add the cream and broth gradually. Stir in the pepper and basil and bring to boiling. Cook well while stirring for about 2 minutes and until thickened. Stir in the chicken mixture and serve it over fettuccine.

Garlic Noodles

Anyone with a little knowledge of how to cook must know that garlic is probably the most flavorful and aromatic spice. In this recipe, we have combined noodles with garlic to come up well with any perfect side dish. The main course dish can go with any chicken, fish or gravy dish. Replace your bread, rice and mashed potatoes with the exotic treat and make everyone drool over it with its super appetizing aroma. Serving Size: 4 Cooking Time: 30 minutes Ingredients: Noodles 1 package (1 lb.) Minced fresh parsley 1/4 cup Pepper 1/4 teaspoon Olive oil 1/4 cup Grated Parmesan cheese ½ cup Minced garlic cloves 10

Minced fresh oregano 2 tablespoons or dried oregano 2 teaspoons Salt 1 teaspoon Instructions: Cook the noodles as per package instructions. Cook the garlic in the oil on low heat in a large skillet until browned lightly. Remove it from heat and stir in the pepper, salt, oregano and parsley. Drain the noodles and place them in a bowl. Add the Parmesan cheese and the garlic mixture and toss it well to coat.

Coipinno

A real chef is the one who can cook common recipes perfectly but has the same expertise in innovative recipes too. We believe that our Gabi from Young and Hungry would have been the chef like that. Here goes our innovative recipe for you to try as a main course dinner dish. Make it to believe how scrumptious it tastes. Serving Size: 13 Cooking Time: 55 minutes Ingredients: Minced garlic cloves 2 Chicken broth 2 cans (¾ lb.) Dried oregano ½ teaspoon Stewed tomatoes 2 cans (¾ lb.) White wine 1 ½ cups Chopped onions 2 Dried basil 1 tablespoon Bay scallops 1 ½ lb. Chopped fresh parsley 1 bunch Peeled and deveined large shrimp 1 ½ lb.

Dried thyme ½ teaspoon Cleaned and debearded mussels 18 Butter ¾ cup Crabmeat 1 ½ cups Small clams 18 Bay leaves 2 Cubed cod fillets 1 ½ lb. Water 1 cup Instructions: Add the parsley, garlic and onions to a stockpot with the melted butter on medium heat. Cook slowly until the onions become soft while stirring occasionally. Add the tomatoes to the stockpot while making chunks of them while adding. Add the wine, water, oregano, thyme, basil, bay leaves and chicken broth. Mix it well. Simmer for half an hour while covered. Stir in the crabmeat, mussels, clams, scallops and shrimp. Stir in the fish and bring to boiling. Cover it and simmer for 5-7 minutes on low heat and until the clams open. Ladle this soup into bowls. Serve with hot crusty bread.

Desserts

Chocolate Chip Cookies

Chocolate is the best thing to relate to the warmth of love. With the crunchiness of chocolate chips, these cookies will take you back to the sweet memories from the worth-watching show, Young and Hungry. We suggest you bake loads of the cookies and share them with your loved ones to express your feelings towards them. Serving Size: 24 Cooking Time: 30 minutes Ingredients: Swiss chocolate cake mix 1 package Margarine or butter ½ cup Large egg 1 Milk chocolate chips ½ cup Coarsely chopped white chocolate ½ cup Chopped pecans ½ cup Semi-sweet chocolate chips ½ cup

Instructions: Preheat the oven to about 375 F. Combine the egg, white chocolate, melted butter and cake mix in a big bowl. Beat the ingredients at a low speed using the electric mixer. Blend it well. Stir in the pecans and both of the chocolate chips into the mixture of the electric mixer, then pour the mixture on the ungreased baking sheets using a spoon. Bake the mixture at 375 F for about 10-11 minutes. Cool the cookies on the baking sheet for a minute. Remove on the cooling rack. Store the cookies in an airtight container for a long-lasting taste.

Apple Fritters

All die-hard fans of Young and Hungry like everything about the series, and its food is such one thing. These apple fritters are a special treat from the authentic San Francisco cuisine. The blend of apple and orange tastes heavenly, and you can’t also resist even the texture. Serving Size: 3 Cooking Time: 20 minutes Ingredients: Baking powder 3/4 teaspoon Cake Flour 1 cup Orange juice 1 tablespoon Sugar 1 tablespoon Grated orange zest 2 teaspoons Peeled and chopped apple ¾ cup Salt 1/4 teaspoon Vanilla extract 1/4 teaspoon

Whole milk 1/3 cup Confectioners' sugar as needed Melted butter 4 teaspoons Large egg 1 Oil to fry Instructions: Combine the salt, baking powder, sugar and flour in a bowl. Combine the vanilla extract, orange zest, orange juice, butter, milk and egg in a different bowl. Add the liquid ingredients to the dry ones until just moistened. Fold in the apple. In a deep fryer or electric skillet, heat oil to about 375 F. Drop the batter with a tablespoon into the oil and fry until golden from both sides. Drain on paper towels and dust some confectioners' sugar. Serve instantly.

Coffee Crunch Cake

We have been wondering which dessert would suit the sophisticated urban personality of our dashing Josh from Yung and Hungry. Finally, this recipe seemed a perfect choice for us, and we recreated it to make it even better. We suggest you follow all of the ingredients and steps to come up with the perfect coffee crunch cake. Serving Size: 16 Cooking Time: 55 minutes Ingredients: All-purpose flour 2 cups Baking soda 1 teaspoon Baking powder 1 teaspoon Chopped pecans 1/2 cup Softened butter 2/3 cup Vanilla extract 2 teaspoons Fresh blueberries 1 cup

Sour cream 1 cup Divided packed brown sugar 1 cup Divided ground cinnamon 1 ½ teaspoons Sugar 1 cup Salt 1/2 teaspoon Fresh raspberries 1 cup Large eggs 2 Instructions: Cream ½ cup of the brown sugar, the sugar, sour cream and butter in a bowl until fluffy and light. Add the eggs one by one after beating each one. Then, beat in the vanilla. Combine 1 tsp of the cinnamon, the salt, baking soda, baking powder and flour and add them to the brown sugar mixture. Beat well after every addition. Spoon the batter (only half) in a greased baking dish of 13x9 inches. Combine the rest of the brown sugar, pecans and cinnamon and sprinkle ½ of the mixture on the batter. Then, layer it with the berries. Put the rest of the batter on top and sprinkle the remaining pecan mixture over it. Cover it and refrigerate overnight. Then, remove it half an hour before baking. Bake at 325 F for 35 minutes or until golden in color. Serve warm.

San Francisco Gold Cupcakes

All of the sun, warmth and joy from San Francisco are packed in this little treat. Its sunny golden color and silky chocolate texture take you to the heaven with the first bite. Making the treat is also a piece of cake. Try it for your special occasions and get indulged in the chocolaty heaven. Serving Size: 18 Cooking Time: 20 minutes Ingredients: Yellow cake mix 1 package Chocolate frosting 1 container (1 lb.) Yellow food color 1 teaspoon Red food color 1 ½ teaspoons Yellow sugar crystals as needed Instructions: Prepare the cake mix as per package instructions but add the yellow food

color. Spoon the mixture into a muffin pan. The pan should be lined with the liners of gold foil. Bake the batter as per cake package instructions. Cool the cupcakes on the wire rack. Mix the red color and frosting until blended well. Add some more of the food color drops until you get a frosting of your desired color. Frost the cupcakes with the frosting. Garnish it with sugar crystals.

Conclusion Love is a universal inspiration, and taking inspiration from a love story for a cookbook is not a crime. The unique storyline of Young and Hungry which presents food as the most iconic catalyst kicked our creativity very hard. Gabi interacted with Josh only after being appointed as a personal chef for him. We have recreated many unique recipes to let you relive the memories from your favorite series. Try our mouthwatering recipes and let your love for food open a new affair with this unique cookbook.

Author Biography For more than a decade, Johny Bomer has been serving up tasty Italian dishes, with his unique touch that spices it up in more ways than one. Born in Texas, Johny had the opportunity to enjoy diverse cuisines from various restaurants around the country. Charmed by the unique ambiance of restaurants and multiple options available, he developed a passion for cooking. However, his career started with him as a waiter when he found it difficult to break into the chef scene. Still, he continued with as much dedication as possible, ensuring that all customers were satisfied. Johny also mastered the art of arranging dishes in aesthetically pleasing ways, and people kept coming into the restaurant. Impressed by his skill, the owner finally promoted Johny to chef status. Customers could attest to the fact that the quality and taste of the food had improved. Johny moved on to a different restaurant in the city where he continues to add more flavor to the authentic Italian cuisine. He doesn’t have plans to open up his restaurant yet, but he is absolutely committed to helping every organization he works with stand out with his knack for putting in that extra that makes all the difference.

Author's Afterthoughts

What do you think about my book? I spent several months overthinking this before finally releasing my book, and the response so far has been overwhelming. Thank you for accepting this. I would like to know your feedback and thoughts on the contents. Also, tons of people are searching for the right book here. Your feedback will be crucial in helping me know how to be better and also guide others to the perfect books. Thank you, Johny Bomer