How To Make Uncooked Pizza Sauce

How To Make Uncooked Pizza Sauce

28 oz. of crushed tomatoes
3 oz. of tomato paste
4 tbsps. Pecorino Romano
1 tsp Oregano
2 tbsps. minced fresh garlic
1 tbsp. black pepper
3 tsps sugar
2 teaspoons of basil

Uncooked Pizza Sauce

How To Prepare Uncooked Pizza Sauce

Whisk all together. Allow flavors to blend for one hour
before using.

How to Make Cooked Pizza Sauce

How to Make Cooked Pizza Sauce

2 Tablespoons Olive Oil
1/4 Cup Chopped Onions
1 Tablespoon minced Garlic
3 Italian Plum Tomatoes, Finely Chopped
3 oz. Tomato Paste
2 1/2 Tablespoons Italian Seasoning
1/2 Teaspoon Salt
Black Pepper
1/2 Stick Unsalted Butter, Cut in Pieces

Cooked Pizza Sauce

How to Prepare Cooked Pizza Sauce

Heat oil in a large skillet over high heat. Add onions and saute
1 minute. Stir in garlic, tomatoes, tomato paste, Italian seasoning;
season with salt and pepper to taste. Bring to a boil and simmer,
stirring occasionally, about 3 minutes. Reduce heat to medium and
add butter pieces, stirring. When butter is half melted, remove
skillet from heat and continue stirring until thoroughly incorporated.
Yield: 1 1/3 cups

How to Make Garlic Rolls and Knots

How to Make Garlic Rolls and Knots

1 batch of NY Style Dough

Garlic Mixture:
1/2 lb. butter
1 tablespoon granulated garlic
2 tablespoons Italian Parsley, finely chopped
Romano Cheese

Garlic Rolls and Knots

How to Prepare Garlic Rolls and Knots

For Garlic Rolls:
Stretch and shape dough evenly into an 18" circle.
Distribute 1 tablespoon oregano over dough surface.
Using a pizza cutter, cut dough into 16 equal pieces by
cutting it as if you were cutting a pizza. Starting with
the outer edge, roll each dough piece towards the middle.
Place on a lightly oiled baking sheet. Cover with plastic
and allow to proof for 1 hour. Cook in a preheated 500F
oven until browned. Remove and brush with garlic mixture.
Sprinkle desired amount of Romano cheese over all.

For Garlic Knots:
Stretch and shape dough into a 16" square.
Distribute 1 tablespoon oregano over dough surface.
Using a pizza cutter, cut dough into 1/2" X 4" strips (they
can actually be any size you want). Tie in a knot.
Place on a lightly oiled baking sheet. Cover with plastic
and allow to proof for 1 hour. Cook in a preheated 500F
oven until browned. Remove and brush with garlic mixture.
Sprinkle desired amount of Romano cheese over all.

APPLEBEE’S FIESTA LIME CHICKEN

HOW TO MAKE APPLEBEE’S FIESTA LIME CHICKEN

1 cup water
1/3 cup teriyaki sauce
1/2 cup lime juice
3 cloves garlic - minced
1 teaspoon tequila
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 lb. boned, skinned chicken breasts
1/4 cup real mayonnaise
1/4 cup sour cream
2 tablespoon spicy, chunky salsa
1 tablespoon milk
1 teaspoon Cajun blackening spice
1/4 teaspoon dried parsley
1/4 teaspoon hot sauce
1/8 teaspoon dried dill weed
1/8 teaspoon cumin
1 cup shredded Colby Jack cheese
2 cups corn chips - crumbled

HOW TO MAKE APPLEBEE’S FIESTA LIME CHICKEN

HOW TO PREPARE APPLEBEE’S FIESTA LIME CHICKEN

1.   Whisk together the first 8 ingredients, coat chicken in mixture, and marinade for at least 2 hours.
2.   Whisk together the next 9 ingredients, cover, and chill until needed.
3.   Grill the marinated chicken breasts for 35 minutes per side, or until cooked through. Discard marinade.
4.   Brush grilled chicken with reserved dressing, sprinkle with cheese, and broil until cheese has melted.
5.   Serve the chicken over a bed of crumbled chips.


* Serve with Spanish rice and salsa

APPLEBEE’S BABY BACK RIBS

HOW TO MAKE APPLEBEE’S BABY BACK RIBS

1 lb. racks pork baby back ribs cut in half
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoon dark brown sugar
3 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt

HOW TO MAKE APPLEBEE’S BABY BACK RIBS

HOW TO PRAPARE APPLEBEE’S BABY BACK RIBS

1.   Place ribs in a large pot and fill pot with enough water to cover ribs.
2.   Bring water to a boil, reduce heat, cover and simmer for 1 hour, or until ribs are fork tender.
3.   While ribs are boiling, combine remaining ingredients in a medium saucepan and bring to a boil.
4.   Reduce heat and simmer, uncovered, stirring often, for 30 minutes, or until slightly thickened.
5.   Place boiled ribs, meat side down, on a broiler pan.
6.   Brush with half the sauce mixture and broil 4"to 5" from heat for 6-7 minutes.
7.   Turn ribs over, brush with remaining sauce, and broil additional 6-7 minutes, or until edges are
slightly charred.
Serves 3.

* If you like your ribs falling off the bone,
add 1 cup of apple cider vinegar to water before placing ribs to
boil.

HOW TO MAKE APPLEBEE’S BACON

HOW TO MAKE APPLEBEE’S BACON SCALLION MASHED POTATOES

2 lbs. potatoes  peeled, cut into 1" cubes
4 cloves garlic  peeled
5 strips bacon  cut into 1/2" pieces
1 cup thinly sliced scallions
1/2 cup low fat milk  warmed
1/2 cup low fat sour cream
1 teaspoon salt
1/4 teaspoon black pepper

HOW TO MAKE APPLEBEE’S BACON SCALLION MASHED POTATOES

HOW TO PREPARE APPLEBEE’S BACON SCALLION MASHED POTATOES

1.   In a large pot, cover potatoes and garlic with lightly salted water.
2.   Boil until potatoes are fork tender.
3.   Fry bacon in skillet until crisp; drain on paper towels.
4.   Pour out all but 1 teaspoon bacon grease from pan.
5.   Add scallions to grease, sauté until soft, but not brown. Add bacon.
6.   Drain potatoes and return to pot.
7.   Mash potatoes with milk, sour cream, salt, and pepper. Stir in bacon and scallions.
8.   Reheat, if necessary, before serving

How to make Focaccia

How to make Focaccia

2 packages fast−rising dry yeast
2 cups tepid water
2 tablespoons sugar
4 tablespoons olive oil
1/2 cup salad oil
1 teaspoon table salt
5 1/2 cups unbleached white bread flour
3 cloves garlic, crushed
1/4 cup olive oil for topping
1 tablespoon rosemary
1 tablespoon kosher salt

Focaccia

How to prepare Focaccia

Dissolve the yeast in tepid water.  Add the sugar, olive oil,
salad oil, and table salt.  Mix in 3 cups of flour and whip until the
dough begins to leave the sides of the mixing bowl, about 10 minutes.
Mix in the remianing flour by hand or with a dough hook and knead
the dough until it is smooth.  Allow the dough to rise twice in the bowl,
and punch down after each rising.
Oil two baking sheet, each 11 x 17 inches, and divide the dough
between the two pans.  Using your fingers, press the dough out to the
edges of each pan.  Cover and allow to rise for about thirty minutes, and
brush with a mixture of the crushed garlic and oil reserved for topping.
Sprinkle with rosemary and kosher salt.
Bake at 375 for 30 minutes.

How To Make Zucchini Dough

How To Make Zucchini Dough

3 1/2 cups Zucchini; coarsely grated
Salt
1/3 cup Flour
3 Eggs; lightly beaten
2/3 cup Parmesan cheese; grated
2 tbls. Fresh basil; (2 to 3 leaves) or 1 tsp. dried basil
Salt and pepper to taste

Zucchini Dough

How To Prepare Zucchini Dough

Place zucchini in bowl and lightly salt.  Let sit for 15 minutes and
squeeze out all the water that is rendered.  Roll in a towel and twist
again.  This is to remove all possible water.  Mix with rest of
ingredients in a bowl.  Spread on a well−oiled baking pan and bake in
a 350F oven until top is dry and lightly browned (20 minutes).
Remove from oven, add desired sauce, cheese, and toppings.
Return to oven and bake at 350F until done, about another 20 minutes

How To Make Whole Wheat Dough

How To Make Whole Wheat Dough

1 Tbls. sugar or honey
1 1/4 cups warm water (110 degrees)
1 pack (1/4 ounce) dry yeast
1 1/4 cups white flour
2 cups whole wheat flour
1 teaspoon salt
1/4 cup olive oil

Whole Wheat Dough

How To Prepare Whole Wheat Dough

Dissolve sugar in water and add yeast.  Stir gently until disssolved
(about 1 minute). Let stand until the yeast foams slightly
(about 5 minutes) to insure that the yeast is effective.  Combine
3 cups of the flour and salt in a large bowl.  Pour in the yeast
mixture and oil if you are using it. Begin kneading the mixture,
gradually adding enough of the remaining 1/4 cup flour so that the
dough is no longer sticky. Continue kneading until the dough is smooth
and elastic (another 10−15 minutes by hand). Shape dough into a ball
and put in an oiled bowl, turning the dough to coat it with the oil.
Let rise until doubled in bulk (45 minutes to 1−1/2 hours, depending
on the yeast and the temperature). Punch down the dough and shape
into 1 or 2 pieces. The entire recipe will make two 12 inch pizzas.
Shape the dough either by hand or with a rolling pin, stretching out
as necessary to achieve a thin dough. For a lighter crust, let the
dough sit for a half hour after shaping before constructing pizza
and baking.

How To Make The Greek God

1- How To Make The Greek God

This is a very simple and delicious smoothie recipe. Almond Milk is a great low calorie liquid base. Greek
yogurt will add  in  a big punch of protein and  fiber. Raspberry and Strawberry  will provide a nice
antioxidant boost with all of the vitamins and fiber you need for optimal health.
1 Cup Almond Milk
½ Cup Greek Yogurt
½ Cup Raspberry
½ Cup Strawberry

How To Make The Greek God

2- How To Prepare The Greek God

1.   Add all ingredients into a blender and whiz
2.   Enjoy!

1- How To Make Chocolate Peanut Butter Weight Loss

For all of us who are on a diet and craving the combination of peanut butter and chocolate – finally a
delicious and healthy alternative!
Believe it or not this smoothie has under 400 calories! P eanut butter and low fat chocolate whey protein
make this a delicious combination that will keep you full for long periods of time. L-Glutamine is a great
recovery aid for keeping your health and energy levels high when you are training to lose weight.
1 Cup Almond Milk
2 T bsp Peanut Butter
½ Frozen Banana
1 Scoop Whey Protein (Chocolate)
5 Grams L –Glutamine Powder

How To Make Chocolate Peanut Butter Weight Loss

2- How To Prepare Chocolate Peanut Butter Weight Loss

1.   Add all ingredients into a blender and whiz
2.   Enjoy!

How To Make Tropical Green Tea Power

1- How To Make Tropical Green Tea Power

The  tropical green tea power will give you a great big boost of energy and nutrition.  Combining the
powerful antioxidant properties of matcha green tea with the omega rich flax seeds – this smoothis has
everything you  need for optimal health and  energy.  Throw  in  banana and  mango  and you  have  a
smoothie that is also rich in vitamins and fiber. T ropical green tea power is sure to deliver great results.
1 Cup Almond Milk (No Sugar Added)
1 T bsp. Matcha Green Tea Powder
½ Frozen Banana
½ Cup Frozen Mango Chunks
1 tbsp Ground Flax Seed

How To Make Tropical Green Tea Power

2- How To Prepare Tropical Green Tea Power

1.   Add all ingredients into a blender and whiz
2.   Enjoy!

How To Make Antioxidant Powerhouse

1- How To Make Antioxidant Powerhouse

This  smoothie is absolutely  loaded  with antioxidants and  cancer  fighting polyphenols!  Pomegranate,
Blueberry, and red grapes are absolutely loaded with antioxidant and disease fighting properties.
If you are looking for a big health boost while you enter flu season or before you go on vacation, make
sure to blend up an antioxidant powerhouse.
1 Cup Pomegranate Juice (Not From Concentrate)
¼ Cup Blueberry
¼ Cup Red Grapes
¼ Cup Strawberry
2 tbsp Chia Seeds

How To Make Antioxidant Powerhouse

2- How To Prepare Antioxidant Powerhouse

1.   Add all ingredients into a blender and whiz
2.   Enjoy!

How To Make Pina Colada Health Twist

1- How To Make Pina Colada Health Twist

Now you can enjoy this tropical treat without all of the guilt of a real pina colada. T his makes for a great
meal replacement shake in the summer time or for anyone  who enjoys pina coladas.  T his tropical
smoothie has all the bold tropical flavors you want in a smoothie with coconut,  banana, and pineapple.
Coconut Oil has been well known for its health properties and energy inducing properties. Whey protein
gives you a nice protein add in that will keep you full and energized. Coconut Milk is low in calories and
high in health! Blend and enjoy this tropical treat.
1 Cup Coconut Milk
1 T bsp Coconut Oil
½ Frozen Banana
¼ Cup Frozen diced Pineapple
1 Scoop Whey Protein

How To Make Pina Colada Health Twist

2- How To Prepare Pina Colada Health Twist

1.   Add all ingredients into a blender and whiz
2.   Enjoy!

How To Make Chinese Fire Pot

1- How To Make Chinese Fire Pot

1 lb Boneless beef sirloin, or beef round
1 lb Boned chicken breasts
1 lb Fish fillets
1 lb Medium shrimp
1 lb Chinese cabbage
1/2 lb Fresh forest mushrooms, or Cultivated mushrooms
Lemon juice
2 pk Enoki mushrooms (3 1/2-oz packages)
3/4 lb Chinese pea pods
2 bn Green onions
2 bn Spinach
8 oz Canned water chestnuts drained and sliced
8 oz Canned bamboo shoots drained and sliced
4 cn Chicken broth (13 3/4-oz cans)
Sweet-and-sour sauce
Soy sauce
Prepared hot Chinese mustard
1/4 lb Fine egg noodles; cooked
Cilantro or chives; chopped (optional)

Chinese Fire Pot

2- How To Prepare Chinese Fire Pot

It is not necessary to use all ingredients listed here as long as you offer
an interesting blend of meats, fish and vegetables. Other meats and
vegetables can be substituted, if desired.
Place beef, chicken and fish in freezer and chill until firm to touch but
not frozen. Slice beef and chicken in strips 1/4-inch thick and about 2
inches long. Cut fish into 3/4-inch cubes. Shell and devein shrimp. Chop
cabbage into bite-size chunks. Clean mushrooms. If using forest mushrooms,
remove and discard stems. Slice mushrooms and sprinkle with lemon juice. Cut
off and discard root portion of enoki mushrooms and separate clusters as much
as possible. Wash, trim ends and string pea pods. Clean green onions and cut
in halves lengthwise, including green portion. Cut into 2-inch lengths. Clean
spinach and discard thick stems. To serve, arrange beef, chicken, fish,
shrimp, cabbage, forest mushrooms, enoki mushrooms, snow peas, green onions,
spinach leaves, water chestnuts and bamboo shoots in individual rows on large
platters or serving plates. Bring broth to boil. Place heating unit under
Chinese hot pot and pour boiling broth into hot-pot bowl. Using Chinese wire
ladle and chopsticks or fondue forks, each person places whatever ingredients
are desired into hot broth to poach. When cooked (this will take only a few
moments), ingredients are then dipped into sweet-and-sour sauce, soy sauce or
hot

How To Make Cashew Chicken

1- How To Make Cashew Chicken

3 Chicken breasts, boned and skinned
1/2 lb. Chinese pea pods
1/2 lb. Mushrooms
4 Green onions
2 cups Bamboo shoots, drained
1 cup Chicken broth
1/4 cup Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pack Cashew nuts (about 4-oz)

Cashew Chicken

2- How To Prepare Cashew Chicken

Slice breasts horizontally into very thin slices and cut into inch squares.
Place on tray. Prepare vegetables, removing ends and strings from pea pods,
slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray.
Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet
over moderate heat, add all the nuts, and cook 1 min shaking the pan,
toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry
chicken quickly, turning often until it looks opaque. Lower heat to low. Add
pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove
cover, add soy sauce mixture, bamboo shoots, and cook until thickened,
stirring constantly. Simmer uncovered a bit more and add green onions and
nuts and serve immediately.

How To Make Cantonese Meatballs

1- How To Make Cantonese Meatballs

20 oz. Pineapple Chunks In Syrup
3 tablespoons Packed Brown Sugar
5 tablespoons Teriyaki Sauce, Divided
1 tablespoon Vinegar
1 tablespoon Catsup
1 lb. Ground Beef
2 tablesppons Instant Minced Onion
2 tablespoons Cornstarch
1/4 cup Water

 Cantonese Meatballs

2- How To Prepare Cantonese Meatballs

Drain pineapple; reserve syrup. Combine syrup, brown sugar, 3 tablespoons
teriyaki sauce, vinegar and catsup; set aside. Mix beef with remaining 2
tablespoons teriyaki sauce and onion; shape into 20 meatballs. Brown
meatballs in large skillet; drain off excess fat. Pour syrup mixture over
meatballs; simmer 10 minutes, stirring occasionally. Dissolve cornstarch in
water; stir into skillet with pineapple. Cook and stir until sauce thickens
and pineapple is heated through.

How To Make Cantonese Roast Duck

1- How To Make Cantonese Roast Duck

1 duck, about 5 pounds,fresh or frozen
1 tablespoon salt
1 scallion
3 slices fresh ginger


Glaze:
1 tablespoon light corn syrup
2 tablespoons water
1 tablespoon soy sauce
Few sprigs fresh cilantro, for garnish

Cantonese Roast Duck

2- How To Prepare Cantonese Roast Duck

1. Thaw the duck, if frozen. Remove any excess fat, and rinse and pat dry
with paper towels. Rub the entire surface of the duck, inside and out,
with the salt. Cover and refrigerate for several hours, or, overnight.
2. Put the scallion in the cavity and lay the slices of ginger on top of
the duck. Add at least 2 inches of water to a large flameproof roasting
pan with a lid and put the pan on the stove. Place a large rack in the
roasting pan and bring the water to a boil. Choose an oval casserole large
enough to hold the duck and small enough to fit into the roasting pan.
Place the duck in the casserole and then put the casserole on the rack.
Cover and steam for 1 hour, checking the water level from time to time
and adding more boiling water if necessary. Save the duck broth to use in
soups or stir fry dishes. When done, remove the duck from the casserole
and place it on a rack to dry.
3. Combine the ingredients for the glaze in a small saucepan and bring to
a boil. With a pastry brush, paint the hot glaze over the surface of the
duck. Allow duck to dry for 1 hour.
4. Preheat the oven to 375F. Roast the duck, breast side down, for 20 minutes.
Turn over and continue to roast for 40 more minutes.
5. Transfer duck to a chopping board and allow to cool slightly. Using a
cleaver, disjoint and cut the duck through the bone into bite size pieces.
Arrange the pieces on a serving platter, garnish with cilantro and serve.

How To Make Bird of Paradise

1- How To Make Bird of Paradise

1 can (20 oz.) sliced pineapple in syrup
2 Whole chicken breasts, split (or 1 cut up 3 lb. fryer)
2 tablespoons Butter
1/4 cup Dry sherry
3 tablespoons Soy sauce
2 large Clove garlic, pressed
2 tablespoons Finely chopped crystallized ginger
1/2 teaspoon Salt
1 Red bell pepper, seeded, chunked
1 1/2 cups Sliced celery
1/2 cup Sliced green onion
1 Papaya, peeled, sliced (optional)
1 tablespoon Cornstarch

Bird of Paradise

2- How To Prepare Bird of Paradise

Drain pineapple, reserving syrup. Brown chicken in butter; Drain.
Combine syrup with sherry, soy sauce, garlic and ginger. Pour over chicken.
Cover, simmer 30 minutes, turning chicken once. Remove chicken. Add
pineapple, bell pepper, celery, green onion and papaya to pan. Dissolve
cornstarch in 1/2 cup water. Stir into  pan. Bring to boil. When thickened,
spoon over chicken.

How To Make Beef Kwangton

1- How To Make Beef Kwangton

1 1/2 tablespoons peanut oil
1 slice fresh ginger root --1/2" thick
1 pound beef --in thin strips
4 ounces bamboo shoots --sliced
4 ounces button mushrooms --sliced
3 ounces snow peas
1/2 cup chicken broth
2 tablespoons oyster sauce
1/2 teaspoon soy sauce
1/4 teaspoon seasame oil
1/4 teaspoon sugar
1/2 teaspoon cornstarch --mixed with 1/2 teaspoon water

How To Make Beef Kwangton

2- How To Prepare Beef Kwangton

Preheat a wok or frying pan and add the oil. Add the ginger and stir to add
flavor to the oil. Discard the ginger and add the beef slices. Stir fry for
about 2 minutes. Add the bamboo shoots, mushrooms, snow peas and chicken
broth. Cover and cook for 2 minutes. Stir in oyster sauce, soy sauce, sesame
oil and sugar. Thicken with the cornstarch blend and serve immediately with
rice.

How To Make Beef with Broccoli

1- How To Make Beef with Broccoli

1 tablespoon Cornstarch
3 tablespoons Dry sherry
1/4  cup Water
1/2  cup Oyster sauce
1 pinch Crushed red pepper flakes
1 tablespoon Oil
1 tablespoon Ginger root, minced
1 Garlic clove -- crushed
1 pound Broccoli -- cut up
1 Green pepper -- julienned
2 Celery ribs -- sliced
6 Green onions -- cut in pieces
8 ounces Cooked beef -- sliced

Beef with Broccoli

2- How To Prepare Beef with Broccoli

Dissolve cornstarch in sherry, oyster sauce, water, and add red pepper
flakes. In wok or large skillet, heat oil over med high heat, add ginger
and garlic. Stir-fry 1 min. Add broccoli, stir-fry 3 mins. Add green pepper,
celery, and green onions, stir-fry 3 mins. Make a well in wok and add
cornstarch mixture. Stir until thickened. Add meat and gently stir.
Use chicken broth if mixture is too thick. Serve with steamed rice.

How To Make Raspberry Swirl Coffee Cake

How To Make Raspberry Swirl Coffee Cake

   MAKES ONE 8-INCH CAKE
 This moist morning coffee cake is a must when preparing breakfast for guests. The beautiful swirls
of  raspberry add a nice tart flavor that balances the sweet pecan streusel. Your guests will be
amazed by the flavor and even more amazed when you tell them that it’s vegan!
 Make-Ahead Tip:
Cake batter and streusel topping can be assembled in the pan, covered with plastic wrap,
and refrigerated overnight. Bake fresh the next morning.
  STREUSEL TOPPING
¼ cup all-purpose flour
1 cup roughly chopped pecans
½ cup brown sugar
  CAKE
2 cups all-purpose flour*
½ cup sugar
¼ cup brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt

1 tablespoon ground cinnamon
½ teaspoon nutmeg
3 tablespoons canola oil

1 cup soy, almond, or rice milk
½ cup canola oil
1 tablespoon white or apple cider
vinegar
2 teaspoons pure vanilla extract
2 cups raspberries, fresh or frozen

Raspberry Swirl Coffee Cake

To make the streusel topping: In a medium bowl, combine flour, pecans, brown sugar, cinna-
mon, and nutmeg. Add oil and toss with 2 forks, as though you were tossing salad, until it
appears crumbly. The crumbs should be the size of small peas.
 To make the cake: Preheat the oven to 350 degrees. Lightly grease an 8-inch-square pan.
 In a large bowl, whisk together flour, sugar, brown sugar, baking soda, baking powder, and
salt. In another bowl, whisk together nondairy milk, oil, vinegar, and vanilla. Pour the wet
   *For a gluten-free cake, substitute gluten-free all-purpose flour plus 1 teaspoon xanthan gum and see page ???.
For a gluten-free streusel topping, substitute gluten-free all-purpose flour.

New York Style Crumb Cake

How to make New York Style Crumb Cake

   MAKES ONE 8-INCH CAKE
 This is the ultimate New York—style breakfast cake—buttery and moist with a cinnamon-sugar
crumble. Every New Yorker would agree that a slice of  this is essential with your morning cup of  joe!
 Make-Ahead Tip:
Cake batter and crumb topping can be assembled in the pan, covered with plastic wrap, and
refrigerated overnight. Bake fresh the next morning.

New York Style Crumb Cake

  CRUMB TOPPING
1¼ cups all-purpose flour
⅓ cup sugar
⅓ cup brown sugar
2 teaspoons ground cinnamon

  CAKE
1¼ cups all-purpose flour*
½ cup sugar
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt

 To make the crumb topping: In a medium bowl, combine flour, sugar, brown sugar, cinna-

mon, and salt. Add melted margarine and toss with 2 forks, as if you were tossing salad, 

until it appears crumbly. The crumbs should be the size of small peas.

 To make the cake: Preheat the oven to 325 degrees. Lightly grease an 8-inch-square pan.

 In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt. In a sep-

arate bowl, whisk together nondairy milk, oil, vinegar, and vanilla. Pour the wet mixture 

into the dry mixture and whisk until just combined. Do not overmix.

   *For a gluten-free cake, substitute gluten-free all-purpose flour plus ½ teaspoon xanthan gum and see page ???.

For a gluten-free Crumb Topping, substitute gluten-free all-purpose flour.
  Fill the prepared pan with batter and evenly sprinkle with the crumb topping. Bake for
about 40 minutes, or until a toothpick inserted in the center comes out dry, with a few
crumbs clinging to it. Let cool and dust with powdered sugar

How to make Rice/Kow

How to make Rice/Kow

The backbone of every Thai meal is extra-long-grain rice.The directions below will produce rice
that is fluffy but rather dry, ready to soak up lots of soup or curry during the meal.

2 c. extra-long-grain rice
2 ¥ c. water

Rice

* Leftover rice freezes well. Package it
in 1- or 2-cup amounts in freezer-
ready, zipper-style plastic bags.


1. In a deep saucepan, bring rice and
water to a boil over high heat. Boil,
uncovered, for 2 to 3 minutes.
2. Cover pan and reduce heat to low.
Simmer rice 20 to 25 minutes, or
until all water is absorbed.
3. Remove pan from heat. Keep
covered and let rice steam for 10
minutes.
4. Fluff rice with a fork and serve
hot.*

Preparation time: 5 minutesCooking time: 33 to 38 minutesMakes 6 cups

Sicilian Thick Crust

How to Make Sicilian Thick Crust

(makes a 17 1/2" X 11 1/2" Pizza)
4 cups All−Purpose flour
1 tsp salt
4 tbsps oil
2 pkgs. dry yeast
1 1/2 cups of warm water (105F)

Mix yeast, 1/2 cup flour, and 1/2 cup water in a bowl covered with
plastic wrap. Let rise for 15 minutes.
Stir to deflate. Mix 2 cups of remaining flour with salt, 1 cup cool
tap water, and oil. Add yeast mixture. Mix in remaining flour.
Knead 15 minutes on a floured surface (10 minutes in a machine) until
smooth. Place dough in bowl dusted with flour and cover with plastic
wrap. Let rise until doubled (1 to 2 hours). Punch dough down and
put in ziploc bag in the refrigerator until ready to use.

Sicilian Thick Crust

Preheat oven to 500F.
Remove dough from refrigerator when ready to shape into crust.
Punch down dough thoroughly and roll out dough on a floured surface.
Lightly oil (olive) a 17 1/2" X 11 1/2" X 3/4" pan. Place dough in pan
and push to stretch evenly leaving a lip up against sides of pan.
Let rest for 10−15 minutes (while you prepare toppings). Stretch out
dough again (it will have receded) and place desired toppings.
Cook in center of oven until crust is golden brown.

NY Style Dough

How to Make NY Style Dough

1 1/2 cups warm water (105F)
4 1/2 cups flour
1 Tbls. olive oil
2 1/2 teas. sugar
2 1/2 teas. salt
1/2 teas. yeast

In a large bowl, mix water with sugar and salt until dissolved. Add oil, and
then flour. Stir with heavy spoon for 1 minute. Turn out to a floured board and
press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and
knead for twelve minutes.

NY Style Dough

Divide dough into portions:
6 oz. for Calzones, 10 oz. for 9 inch, 18 oz. for 12 inch, 25 oz. for 15 inch
(This recipe makes about 34 oz. Adjust ingredient amounts for your purposes)

Shape each portion by sliding your palms across the top portion of dough while
curving your fingers inward toward each other and "tucking" the dough into
the center. You want a dough ball without visible seams except the bottom. Set
formed dough balls on plate, cover with plastic, and allow to proof for 1−2 hours
at room temperature to use the same day, or store in refrigerator to use the next
day. To stretch dough, place dough ball on lightly floured surface, and lightly
flour the top. Use fingertips to evenly flatten out the dough ball. Work from the
edges to the center. Place both hands within the shell edge and stretch with
fingertips and palms maintaining an even pressure. Or, use a lightly floured
rolling pin to stretch to desired shape.
Cooking pizzas with this dough should be done on a baking stone. Using a pan
will produce a very soft "doughy" crust. The stone in the oven should be
preheated to 500F for an hour prior to baking, and should be placed in the
middle of the oven. After stretching the dough, liberally sprinkle cornmeal or
semolina on pizza peel (a wooden paddle with a handle to slide the pizza in
the oven) or a cutting board. The cornmeal allows the pizza to slide onto the
stone easily. After topping the pizza, when you are ready to cook it, pick up
an edge of the dough and lightly blow air underneath. This will loosen any
sticky areas under the dough and redistribute the cornmeal. Shake the peel
or cutting board to make sure none of the dough is sticking. Carefully slide
the pizza into the oven.

Thin Crust Dough

How to Make Thin Crust Dough

1 envelope dry yeast
1/4 teaspoon sugar
3/4 cup lukewarm water (105 F)

Stir yeast and sugar into water, let sit for 8 minutes or so.

In a bowl (or food processor) mix

1 3/4 cups unbleached all−purpose flour or bread flour
1/2 teaspoon salt

Thin Crust Dough

How To Prepate Thin Crust Dough

Add the yeast mixture. If using food processor, continue running
until dough forms a ball, 10−20 seconds. By hand, mix with a
sturdy spoon until ready to knead.

On a floured surface turn out dough. Knead dough for 2 minutes or so.
If dough is a little sticky, dust your fingers and counter with flour,
(but as little as possible).

Roll out by hand for a 12" pizza. Place in lightly oiled pizza pan
using your fingertips to press up to the edge and forming a shallow
lip. Sauce, cheese, and top with desired ingredients.

Bake at 500F in pre−heated oven for 8−12 minutes, the edges will
turn a nice golden brown when done.  Dough will be firm and crispy,
not soggy and soft like many other doughs.

How To Make Popeye’s Weight Loss Punch

1- How To Make Popeye’s Weight Loss Punch

Popeye’s Weight Loss punch is a well-rounded and nutritious meal replacement weight loss smoothie.
Make sure you are buying the no sugar added  almond milk as your liquid base, as this boasts just 40
calories per Cup!
Much lower than regular milk and better for your health. Mixed Berries and Spinach leaves provide you
with tons of fiber and nutrients that will energize you, keep you full, and keep your body running like a
machine. Whey P rotein adds in only 100 calories, and comprises almost entirely of protein. Chia seeds
provide a great source of Omegas and are high in dietary fiber to keep you full.
This is one incredibly well rounded smoothie that gives you all of the nutrients you need. Great for Lunch
or Dinner when you are trying to lose weight and get healthy!
1 Cup Almond Milk
1 Cup Mixed Berries (Strawberry, Blackberry, Blueberry)
½ Cup Spinach Leaves
1 Scoop Whey Protein
1 tbsp Chia Seeds

2- How To Prepare Popeye’s Weight Loss Punch

1.   Add all ingredients into a blender and whiz
2.   Enjoy!

Popeye’s Weight Loss Punch Result

Popeye’s Weight Loss Punch

How To Make Tropical Green Energy

1- How To Make Tropical Green Energy

This smoothie recipe is loaded with tropical fruits and rich in antioxidants and Vitamin C. The Matcha
Green Tea powder adds a subtle taste and is one of the richest sources of the antioxidant EGCG, which
helps metabolism and speed up weight loss. If you are looking for a tropical treat high in vitamin C and
powerful antioxidants – blend up a tropical green energy.


½ Cup Orange Juice (Not From Concentrate)
½ Cup Coconut Milk (No Sugar Added)
2 tbsp Matcha Green T ea P owder
½ Frozen Banana
½ Cup Frozen Mango

2- How To Prepare Tropical Green Energy

1.   Add all ingredients into a blender and whiz
2.   Enjoy!

Tropical Green Energy healthy food

How To Make Bean Sprout Salad

1- How To Make Bean Sprout Salad

2 tablespoon Sesame seeds
1 pound Fresh bean sprouts
thoroughly washed
and drained
3 md Garlic cloves
peeled and minced
2 md Scallions -- trimmed & minced
1 1" cube ginger
peeled and minced
2 tablespoon Oriental sesame oil
1/3 cup Soy sauce
2 tablespoon Cider vinegar
1 tablespoon Mirin (sweet rice wine)
2 teaspoon Light brown sugar
1 teaspoon Spicy sesame oil

2- How To Prepare Bean Sprout Salad

Makes 4 to 6 Servings  Fresh bean sprouts are a must for this recipe from
China's Hunan province.
The canned variety don't have the requisite crispness. Keep a close eye on
the toasting sesame seeds so they don't burn.


PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them over the
bottom of a pie tin. Roast for 12-to-16 minutes, stirring often, until they
are golden. The seeds can be toasted in advance and stored in an airtight
container. Place the bean sprouts in a large heatproof bowl and set it aside.
In a medium-size skillet set over moderately low heat, stir-fry the garlic,
scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add
all the remaining ingredients, increase the heat to moderate, then boil the
mixture, uncovered, for 1 minute to slightly reduce the liquid. Pour the
boiling dressing over the bean sprouts, toss well, then cover the bowl and
chill the salad for several hours. Toss again before serving.

Bean Sprout Salad Resuls

Bean Sprout Salad

How To Make Bean Curd with Oyster Sauce

1- How To Make Bean Curd with Oyster Sauce

8 ounces bean curd
4 ounces fresh mushrooms
6 green onions
3 stalks celery
1 red or green pepper
2 tablespoons vegetable oil
1/2 cup water
1 tablespoon cornstarch
2 tablespoons oyster sauce
4 teaspoons dry sherry
4 teaspoons soy sauce

2- How To Prepare Bean Curd with Oyster Sauce

1. Cut bean curd into 1/2 inch cubes. Clean mushrooms and cut into slices.
Cut onions into 1 inch pieces. Cut celery into 1/2 inch diagonal slices.
Remove  seeds from pepper and cut pepper into 1/2 inch chunks.
2. Heat 1 tablespoon of the oil in wok over high heat. Cook bean curd in
the oil, stirring gently, until light brown, 3 minutes. Remove from pan.
3. Heat remaining 1 tablespoon oil in wok over high heat. Add mushrooms,
onions, celery and pepper, Stir fry for 1 minute.
4. Return bean curd to wok. Toss lightly to combine. Blend water, cornstarch,
oyster sauce, sherry and soy sauce. Pour over mixture in wok. Cook and
stir until liquid boils. Cook and stir 1 minute longer.

Bean Curd with Oyster Sauce Result

Bean Curd with Oyster Sauce

How To Make Barbecued Spareribs

1- How To Make Barbecued Spareribs

2 banks of spareribs, uncut, about 2 pounds each
3 cloves garlic, minced
1/2 cup ketchup
1/2 cup sweet bean sauce (hoi sin deung) or hoi sin sauce
1/2 cup soy sauce
1/4 cup sherry

2- How To Prepare Barbecued Spareribs

Trim off excess fat from the thick edges of spareribs. Place ribs
in a shallow pan or platter. Mix remaining ingredients for a
marinade and spread over both sides of the spareribs. Let stand
for at least two hours.
Place one oven rack at the top of the oven and one at the bottom.
Preheat to 375F. Hook each bank of spareribs with 3 or 4 S-hooks
across its width, on the thick edges, and suspend under top rack.
Place a large pan with 1/2" water on bottom rack. This pan will
catch the drippings and keep the meat from drying out. Cook
spareribs for about 45 minutes.

Barbecued Spareribs Result

Barbecued Spareribs

How To Make Almond Biscuits

1- How To Make Almond Biscuits

2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 cup margarine or butter
1 cup granulated sugar
1 egg
1 tsp almond essence
blanched almonds for decoration
beat egg for glazing

2- How To Prepare Almond Biscuits

1.Sift the flour, baking powder and salt into a bowl. Cream the margarine
(or butter) and sugar together until light, white and fluffy. Beat in the egg
and almond essence. Stir in the sifted dry ingredients to make a stiff
dough.
2.Form the mixture into balls about 1 - 1.5 inch diameter and place these
on a greased baking tray. Place half an almond (split lengthways) on
each ball and press to flatten slightly. Brush with beaten egg.
3.Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or
until golden. Cool on a wire rack. This quantity makes about 45
biscuits.

Almond Biscuits Result

Almond Biscuits

How To Make Almond Chicken

1- How To Make Almond Chicken

1 lb skinned chicken breast
1 cup vegtable oil
5 slices fresh ginger root
3 green onions, chopped to about 1" lengths
1 green pepper, chopped as above
1/2 cup diced bamboo shoots
1/3 slivered almonds (a little vegetable oil to fry in)


Marinade:
1/4 tsp salt
1/8 tsp white pepper
1 tsp cornstarch
1 Tbsp soy sauce
1 egg white


Seasoning sauce:
1 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp dry sherry
1/2 tsp salt
1 tsp sugar
1/2 tsp cornstarch

2- How To Prepare Almond Chicken

Deep fry slivered almonds in vegtable oil for 2 to 3 minutes to crisp
them up. drain well on paper towel. Let stand for 5 minutes before using.
Dice chicken into 1 inch cubes. Combine marinade ingrediants, add
chicken and mix well. Let stand 1/2 hour. Heat oil in wok, add chicken
and stir fry until browned. Remove chicken and drain well. Stir fry
ginger, onion, pepper and bamboo shoots for about 1 minute until
vegtables are crisp-tender. Combine ingrediants for seasoning sauce in a
small bowl, mix well and add to wok. bring to boil. Add chicken to
boiling sauce. Stir fry chicken until coated with sauce.
Add almonds, mix well.

Result of Almond Chicken

Almond Chicken