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Home Cooking Recipe Book

[
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**][
**]A Simple Guide to Home Cooking

[[Table of Contents:
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Contents

Green Chile Enchiladas: 68

 

 

 

 

 

 

 

 

 

Preface

Cooking is something that we all have time to improve at, if not excel at. Of course, we can’t all be Michelin chefs, but that’s just because home cooking and professional cooking are not the same thing. Being a professional chef is being part of the service industry, there are luxuries you cannot utilize in a professional kitchen. Such as cooking in advance. In the industry it is expected of you to cook to order, it makes sense. Though in your own kitchen, say, if you are making a soup, it is better to make it the night before -- when it has time to sit in all of its juices it doubles in flavor.

It can be easy to weasel out of home cooking after a long day at work. People find themselves saying they’re too tired to do anything, that it’s just easier to use any of the delivery services around them. In this day and age, it’s commonly thought not necessary to cook every night. Though there is something fundamentally human about cooking. At the end of a day, spending thirty minutes to create something delicious to enjoy with friends or family, or even if you are alone, is incredibly rewarding.

With the insurmountable amount of days, we will spend alive, even if you just cook on a fraction of them, that is more than enough time to understand the craft and be able to create wonderful dishes on your own. The most difficult step is to realize that cooking is not as intimidating as it seems, and takes much less time out of the evening then you would think.

This cookbook has plenty of delicious recipes that are easy to follow and recreate. I’ve made sure the ingredients are all incredibly accessible at your local grocery store. I don’t have many specialty stores around me, and it hasn’t slowed me down yet.

Aside from recipes, and helping you impress your friends, I hope these recipes will be a guideline for your own cooking. You can get a lot by just tweaking them. Trying a few different spices, or using a method from a different recipe. The possibilities are endless. So to help you take that step and turn these 30 recipes into 300 I have included a spice chart that I have created. You can see what spices go the best with each type of meat, and pick and choose. At the end of each recipe will be a helpful cooking tip to make your life in the kitchen easier.

Just remember, cooking is about being adventurous. Don’t be afraid to take a risk every now and again, you never know what you might stumble upon.

 

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Breakfast

Bacon, Egg, & Cheese Breakfast Sandwich:[++
++]
Cook Time: 10 minutes

2 English muffins, sliced

4 teaspoons olive oil

2 eggs

3 strips of bacon

1 tablespoon butter

Salt & Pepper

2 slices of gouda (or cheese of choice)

1.) Heat two small pans over high heat on the stove and add 2 teaspoons to each of them.

2.) Cut each strip of bacon into thirds and add to one of the hot pans.

3.) Add the butter to the bacon and stir around; this gives it that nice golden brown color.

4.) While the bacon cooks crack two eggs into the other pan, and let sit for 2-3 minutes, then flip and let cook for an additional two minutes.

5.) Season with salt & pepper and add the slice of cheese to each egg. Cover the pan to melt the cheese faster, once it is melted remove the eggs from the pan.

6.) Add another touch of olive oil and add the English muffins to the pan, sliced side facing down. Cook for 1-2 minutes.

7.) Return to the bacon and remove it from the pan. Press the grease out between some paper towels.

8.) Remove English muffins from the pan. Now begin to build your sandwich.

9.) Add bacon to the bottom of the muffin, then egg, then top. Enjoy!

Cooking tip:
Using a little bit of butter when cooking helps give the ingredient the gorgeous shine you see in restaurants. It doesn’t take a lot; a little dab of butter will greatly improve the presentation of your meal.

[++
++]Omelet:[++
++]
Cook time: 10 minutes

2-3 eggs, beaten

1 tablespoon of milk

1 bell pepper, sliced

1 onion, diced

2 green onions, sliced

1/4 cup mushrooms (optional)

1 teaspoon Worcestershire sauce

A few sprigs of fresh parsley

Salt & Pepper

1.) Crack all eggs into a measuring cup, or other cup, and add the milk. Lightly beat to break the yolks and mix it up a little.

2.) Let sit while you slice the bell peppers, onion, and green onions.

3.) Then add onions to a pan over a high heat. Let them cook on their own for 3 minutes then add the peppers, green onions, and mushrooms.

4.) Cook for an additional 3-4 minutes then set aside.

5.) Lightly oil pan and then add eggs and let them cook for 3 minutes on the first side, or until it is stable enough to flip.

6.) Let cook for 2 more minutes, then add the vegetables to one side, and flip the other side to cover.

7.) Season with Salt & Pepper.

8.) Coarsely chop the parsley and sprinkle on top of the omelet as a garnish.

[++
Cooking tip:]
To quickly slice up a bell pepper chop off the stem so you can place it firmly on the cutting board. Then slice off the sides, this will cut around the stem, and you will avoid all the seeds. From here just slice into strips.

Scrambled Eggs:
[++
++]Cook time: 10 minutes

2-4 eggs (2 for 1 person, 4 for 2)

1 teaspoon olive oil

1 teaspoon Worcestershire sauce

2 teaspoons red pepper flakes (or to taste)

3 sprigs of fresh parsley

1 bell pepper, diced

Salt & Pepper

1.) Heat a small pan over high heat.

2.) Crack all eggs into a measuring cup and beat well with a fork.

3.) Add olive oil to the pan and then add the chopped bell pepper. Let cook for 2-3 minutes.

 

[4.) Then add eggs to the pan and let them set and then remove pan from heat and begin to stir them up.
**]

5.) Continue switching the eggs from heat to off heat, while continually stirring.

6.) After 4-5 minutes of this, the eggs should be done. If they need more time, continue the process.

7.) Add Worcestershire sauce, red pepper flakes, and chopped fresh parsley.

8.) Finally season with salt & pepper.

Cooking tip:
When cooking eggs it is important to season at the end. The salt and pepper will cause the eggs to break up in the beginning, and can cause them to have a rubbery texture, as well as hurt the color of the eggs. Seasoning should be the last thing that you do when cooking eggs.

Crepes:[++
++
++]Cook time: 10 minutes

1 cup flour

1 tablespoon sugar

1/4 teaspoon salt

1 1/2 cups whole milk

4 eggs

3 tablespoons of butter, melted

2 teaspoons of vanilla

1.) Combine the flour, sugar, salt, milk, eggs, and butter and whisk them all together.

2.) Once the mixture is smooth and bubbles form on top let the mixture sit at room temp for 15 minutes. You can also prepare it in advance and store it in your fridge until use. [Before you use it, give it a few more whisks.
**]

3.) Heat up a pan the size you want the crepe. I use a small one so the batter will be distributed evenly. [Add a little bit of butter to the pan and add 1/3 cup of batter, and tilt the pan to spread it across the entire pan.
**]

4.) Cook for 2-3 minutes or until underside is golden brown.

5.) Use a spatula to loosen the crepe from the pan, then either tilt the pan and flip the crepe, or use your fingers to flip it quickly. [Cook an additional minute.
**]

6.) Repeat until batter is depleted.

Cooking tip:
Crepes are a wonderful way to utilize fruits that need to be used. Add some raspberries, strawberries, or blackberries to a skillet with a few teaspoons of sugar and cook out. Add more sugar to taste and add as a filling for the crepe. Or slice up a banana and add to the crepe with some Nutella or peanut butter.

Lunch

Perfect Grilled Cheese:[++
++]
Cook time: 15 minutes

Fresh loaf of bread from the store, sliced there

Sliced cheese of choice (Munster, Pepper Jack, American, etc.)

Ham, Turkey, Chicken (Your choice again)

1 tablespoon pesto (optional)

2 tablespoons butter

1.) Heat a medium pan over a high heat.

2.) While it is heating it is time to prep the sandwich. Take two slices of bread that are of matching size and add the pesto to the one side if you wish to. Then put two slices of cheese to cover the bread and pesto. Then add your meat and one more piece of cheese, split to cover the length of the bread. This will help the meat stay in place. Put the two slices together, and your sandwich is ready to cook.

3.) Add butter to the pan and then put your sandwich in, careful that nothing falls. Mop up the surrounding butter with the sandwich and cover for 3-4 minutes.

4.) Check to see if the heated side is golden brown, once it is, remove it from the pan and add more butter. Once the butter has spread, put the opposite side down, cover, and repeat the process.

5.) Once both sides are golden brown remove from heat, slice in half, and enjoy!

6.) Note, this meal has a wide range of customization. Experiment with all types of meat and cheeses. [Try adding bacon, if you want an extra kick as well.
**
**][Cooking tip:
++]Covering the sandwich up helps the cheese melt. This is the best way to get the cheese to the consistency we want without having to overcook and burn the bread. This also works wonders with quesadillas, which will be covered next.

Quesadillas:[++
++
++]Cook time: 15 minutes

1 chicken breast/thigh

1 onion

1 bell pepper

2 teaspoons oregano

2 teaspoons cumin

2 teaspoons paprika

2 tablespoons butter

1 bag of shredded Mexican cheese

2 tortillas

1.) Start a medium pan over high heat.

2.) Chop up the onion and bell pepper into thin strips.

3.) Add some olive oil to the pan and throw in the onions for 3 minutes, stirring occasionally.

4.) Then add the bell pepper, and cook for an additional 3-4 minutes. While this is cooking chop up the chicken into bite size pieces.

5.) Season with salt & pepper and one teaspoon of the oregano, cumin, and paprika.

6.) Remove the veggies from the pan and set aside. Add the chopped up chicken to the pan with a bit of olive oil. Add the remaining teaspoons of oregano, cumin, and paprika. Then add a little salt & pepper.

7.) Cook for 6-7 minutes, or until all chicken is thoroughly cooked.

8.) Heat up a separate pan for the tortillas. Add the 1 tablespoon of butter and lay down one tortilla. Add a handful of cheese and spread it around evenly on the tortilla, then add veggies and chicken. Top it off with a little more cheese then add your second tortilla.

9.) Press down on the quesadilla and then cover for 3-4 minutes. Once it is golden brown add more butter and flip it to the other side.

10.) Once both sides are golden brown remove and cut into fourths. Enjoy!

Sides for Every Occasion

Asparagus:[++
++
++]Cook time: 10 minutes

1 bunch of asparagus

1 tablespoon olive oil

1-2 teaspoons cayenne pepper (depending on the heat you want)

1 teaspoon balsamic vinegar

1/2 fresh lemon, juiced

Salt & Pepper

1.) Heat up a large pan and add the tablespoon of olive oil.

2.) Add the asparagus to the pan and spread them evenly across it.

3.) Cook for about 4 minutes then add the cayenne, balsamic vinegar, and lemon juice.

4.) Cook for an additional 3-4 minutes and then remove from heat and serve.

[Cooking tip:
++]When cooking with asparagus you can bend the stalk close to the bottom and it will snap off the undesirable part of it. This saves you from having to cut them. Just bend the bottom half and let it do the work for you.

Broccoli:[++
++
++]Cook time: 10 minutes

1 stem of broccoli

2 teaspoons olive oil

2 teaspoons garlic powder

1 teaspoon cayenne pepper

1-2 teaspoon of paprika

Salt & Pepper

1.) Break the broccoli off the main stem in small pieces. I leave a few large pieces, but mostly aim for bite sized ones.

2.) Heat a medium pan over high heat and add the olive oil to it.

3.) Once hot add the broccoli in and then season with the garlic powder, cayenne, paprika, salt, and pepper.

4.) Cook for 7-8 minutes.

5.) Remove from heat and serve!

Cooking tip:

When sautéing veggies wash 15-20 minutes in advance. If you wash your veggies right before you put them in your hot pan oil is going to be popping everywhere.

Brussel Sprouts:[++
++
++]Cook time: 10 minutes

1 cup of Brussel sprouts, sliced in half

2 teaspoons olive oil

2 teaspoons cayenne pepper

1 teaspoon paprika

1 teaspoon honey

Salt & Pepper

1.) Put a large pan on a high heat.

2.) While it is heating up slice the Brussel sprouts in half.

3.) Add the olive oil to the pan and then put the Brussel sprouts in flat side down.

4.) Cook for 2 minutes, adding oil if the pan looks too hot.

5.) Then add the cayenne, paprika, honey, salt, and pepper and stir it around the Brussel sprouts.

6.) Cook for an additional 6 minutes, or until all sprouts are a bright green color.

7.) Remove from heat and serve.

Cooking tip:
Cooking is all about building layers in your dish. If you make something too spicy try to add some sweet to balance it out. Try adding some acidity to something too sweet, such as lemon, lime, or balsamic vinegar. Build these layers to create wonderful dishes.

Perfect Pasta:[++
++
++]Cooking time: 10 minutes

½

tablespoons of salt per 1 pound of pasta

A little bit of black pepper

1 tablespoon of butter[
**][
**]1.) Add all the ingredients after the water has boiled and then add the pasta and follow the package instructions.

[Cooking tip:
++]When seasoning pasta, it is easier to season the water then to season the pasta once it is out. If you want some added flavor you can add a little chicken stock to the water to add a lot of flavor. I switch between that and seasoning with salt & pepper.

Crispy Red Potatoes:
[++
++]Cooking time: 30 minutes

2 cups of red potatoes sliced into quarters
3 tablespoons of paprika
2 tablespoons of olive oil
4 sprigs of fresh rosemary

***

Visit: http://www.Shakespir.com/books/view/697691 to purchase this book to continue reading. Show the author you appreciate their work!


Home Cooking Recipe Book

You've always known that small hole-in-the-wall restaurants are the best to eat at, well this cook book is the embodiment of the hole-in-the-wall restaurant. It covers meals from breakfast to dinner, and while the flavors will be complex, the recipes are simple. These are recipes that have been in my family for generations, and some that I have perfected on my own. These recipes can be made perfectly by anybody, there is no previous knowledge of cooking needed to make these deliciously simple meals come to life. All the recipes included in this cookbook use easy to find, simple ingredients. No searching around the grocery store for an item you have never heard about. Not to mention following each recipe is a tip that will make your life in the kitchen even easier. These apply to the recipe at hand but can be utilized by tons more. Even some of the seasoned cooks who pick up this cookbook will learn something new! Buy for $3.99 Some recipes that are covered are: -Lemon Thyme Ribs -Green Chile Enchiladas -Chicken Marsala -Perfect Herb Fried Chicken -Rosemary & Sage Grilled Pork Loin -Crispy Red Potatoes -Mix & Match Grilled Cheese -Homemade Starbucks Breakfast Sandwich -To Die for Hawaiian Chicken -Authentic Easy to Grill Chicken & Beef Fajitas Scroll back up and click ‘buy’ to start impressing your friends and family with your 5-star courses. You don’t even have to tell them where you got the recipe from. It can be our secret.

  • Author: William Kendrick
  • Published: 2017-01-20 01:35:12
  • Words: 10872
Home Cooking Recipe Book Home Cooking Recipe Book