Pepperoni 'N Tomato Pasta

Recipe from Taste Of Home magazine.

Ingredients
1 Medium Onion, Chopped
1 Large Green Pepper, Chopped

1 cup sliced fresh mushroom
1 tbsp. Olive oil

2 cans (15 oz. each) tomato sauce
2 cans (14 ½ oz. each) stewed tomatoes, chopped
2 bay leaves
1 tbsp. sugar

½ tsp. basil
½ tsp. oregano

½ tsp. fennel seed, crushed
½ tsp. crushed red pepper flakes

¼ tsp. pepper
1 package (8 oz) sliced pepperoni, quartered
4 cups uncooked ziti or bow pasta

½ cup grated parmesan cheese

1 ½ cups shredded mozzarella cheese

Directions

1. Sautee onion, green pepper and mushroom in oil until tender.
2. Stir in the tomato sauce, tomatoes, bay leaves, sugar and seasonings, bring to boil. Stir in the pepperoni, reduce heat, simmer, uncovered for 15 mins.
3. Meanwhile, cook pasta according to directions and drain. Discard the bay leaves from the sauce, stir in parmesan cheese, pour over pasta, toss to coat and sprinkle with mozzarella cheese.

Steak with Brandy Sauce

Ingredients

Beef steaks

Gourmet Sea Salt  (or you can use regular salt)

Black Pepper

2 tbsp. butter

30 ml Brandy (You can use Rum if you don't have Brandy)

125 ml whipped cream

Directions

1. Season the steak with  salt & pepper. Melt butter in a pan and sear the steak  on a pan until both sides are lightly brown, then transfer the steak to a baking dish and bake in 375 F for 45 minutes or until desired doneness. 

2. In the same pan with the remaining melted butter and steak juice, add in the whipped cream and brandy or rum, stir bring to boil. Remove from heat and pour over the steak. 

3. Serve with potatoes and steamed vegetables. 

Indian Chicken Curry

Ingredients

Boneless chicken breast fillets, cut into bite-size pieces

1 cup low fat yogurt

4 tbsp. minced ginger

4 cloves of garlic, chopped

2 onions, chopped

2 medium tomatoes, diced

1 tsp. Turmeric

2 tsp. Garam Masala (You can substitute with curry mix powder, in this case, cut the salt a little bit)

2 tsp. Ground Coriander 

1 tsp. Ground cumin

1 tsp. Chili powder

A dash of Black Pepper (Optional)

1 tsp. salt

4 tbsp. cooking oil

A little bit of water

Directions

1. Super chop garlic and ginger, add a little bit of water to make it easier on the chopper, chop until the mixture becomes a little pasty (it will be approximately 4 tbsp of paste).

2. In a bowl, mix chicken, 2 tbsp of garlic+ginger paste, yogurt and a dash of salt. Mix well with your hands. Put the marinade aside until sauce is ready.

3. In a small bowl or cup, prepare the spice mixture; add in 4-5 tbsp water, turmeric, garam masala, coriander, cumin, chili powder and salt. Mix everything well and set aside. Heat oil in a pan, add in onions and saute until transparent, then add in the remaining garlic+ginger paste (approx. 2 tbsp), keep stirring in a medium-high heat for five minutes, then pour the spice mixture. Keep stirring until you see oil separating from the onions+spice. Once it's done, stir in diced tomatoes, saute until tomatoes soften and oil starts to separate from vegetables. 

4. Take out the chicken marinade and slowly place it over the sauce. Mix everything carefully and close the lid. When it starts to boil up, turn down the heat to medium-low. Keep the lid closed and let the chicken cook well (about 30-45 minutes). Once the chicken is cooked to perfection, you can add a dash more of garam masala to give a much richer aroma to the dish. 

5. Serve with Basmati rice or many other indian side dishes.

Steak with Mushrooms and Brown Sauce

Ingredients

Beef steaks

Steak Seasoning or Salt & Pepper

Brown gravy mix (you can make your own mix, but I use the brown gravy from Sam's, I just really like it)

Mushrooms

Butter

Garlic Powder

Potatoes

Directions

1. Season the steak with steak seasoning or salt & pepper. Bake in 375 F for 45 minutes or until desired doneness. 

2. Mean while, make the brown gravy mix according to the package instructions, set aside. Heat butter in a pan, stir in mushrooms, sprinkle with garlic powder and pepper. Cook until mushrooms are soften. Remove from heat, pour on to the steak then pour the gravy mix on it. Sprinkle with fresh chopped parsley if you like. Serve with mashed potato and steamed vegetables.

To make mashed potato:

Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Add milk, melted-butter, salt and pepper to taste; mash with potato masher or electric beater slowly until smooth, creamy and fluffy.

Lasagna

Ingredients
Lasagna
Ground beef

Tomato & Basil sauce or Pasta sauce

Tomato paste

Ricotta cheese

Mozzarella Cheese, grated

Parmesan Cheese, grated

1 Egg

1 Onion, chopped

2 cloves of Garlic, chopped

Salt & Pepper

Parsley Flakes

Directions

1. Cook lasagna according to the package instructions, drain then set aside.

2. Then make the meat sauce; heat EVOO in a pan, saute garlic and onion until fragrant, then add in ground beef and cook until meat is no longer pink. Stir in pasta sauce, tomato paste, and salt and pepper to taste. Bring to boil, then sprinkle with oregano and basil (if you like), stir and simmer for a few minutes. Remove from heat and set aside.

3. Make the white sauce; in a bowl mix ricotta cheese, parmesan cheese, mozzarella cheese, dried parsley and egg. Stir to mix well.

4. To assemble, in the bottom of the baking dish, spread the meat sauce evenly, then cover with lasagna noodles, white sauce, and meat sauce. Repeat layers twice. Top with shredded mozzarella cheese and grated parmesan cheese. Cover with aluminum foil and bake in 375 F for 45 minutes. Serve with garlic bread.

Steak with Creamy Mushroom Sauce

The creamy mushroom sauce recipe is from a friend of mine, Rosa Damborg.

Ingredients
Beef steaks
Salt & Pepper or Steak Seasonings if desired

Creamy Mushroom Sauce:                                            
3 ½ tbsp. butter
Mushrooms                                
300 ml milk                                                
1 tbsp. all purpose flour
50 ml water
Salt & Pepper


Directions
1. Season the steak with steak seasoning or salt & pepper. Put steak in a baking dish, add in some potatoes around the steak for the side dish if you like. Bake in 375 F for 45 minutes or until desired doneness. 
2. Make the cream sauce; melt butter in a sauce pan, add in mushrooms, cook until they're soften then add in milk and bring to boil. Stir in flour and water. Salt and pepper to taste. Add more milk if it's too thick. Keep stirring and simmer for 5 minutes.
3. Pour cream sauce over the steak. Serve with green bean stir-fry or steamed vegetables and potatoes. 

• Note: Green bean stir-fry recipe is located in Vegetable page.

Chicken Cutlet Brasciole

Recipe from Rachel Ray.

Ingredients
Boneless Chicken Breasts

Bread
2 cloves of garlic
Parsley
Lemon zest (of 1 lemon)
2 cups shredded Parmesan cheese

1 can tomato sauce
½ cup red wine 

Directions

1. Process bread, garlic, parsley, lemon zest, and parmesan cheese in a food processor.
2. Butterfly the chicken open by cutting into an across the breast but not all the way through. Pound out the cutlets and season the chicken with salt and pepper. Fill the breast with stuffing, roll and secure with toothpick, then brown in a pan, and set aside.
3. Deglaze wine in a pan, stir in tomato sauce, chopped tarragon, and chicken rolls, stir then simmer for about 15mins.

4. Serve with pasta.

Side dish:
Boil pasta until al dente, with salt in the water. Heat EVOO, butter, lemon zest, garlic, pepper, lemon juice. Stir in the pasta and toss to coat well. Then sprinkle with oregano.

Chinese Style Chicken Bourbon

Ingredients
2 lbs Boneless Chicken Breasts, cut into bite sized pieces
2 tbsp Peanut Oil
1 large Garlic CLove, Crushed
1/2 tsp. Fresh Ginger, Minced
3/4 tsp. Crushed Red Pepper Flakes
1/4 cups Apple Juice
1/3 cups Light Brown Sugar
2 tbsp. Ketchup
1 tbsp. Cider Vinegar
1/2 cup Water
1/3 cup Soy Sauce
1/4 cup Bourbon 


Directions
1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned. Remove Chicken.
3. Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
4. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes.
5. Serve over hot rice.

Chili Beef Noodle Skillet

Recipe from Taste Of Home magazine.

Ingredients
Egg noodles
Ground beef

1 Medium Onion, chopped
¼ cup chopped celery (optional)
2 cloves garlic, minced
1 can diced tomatoes

1 tbsp. chilli powder
¼ - ½ tsp. salt
1/8 tsp. pepper
Cheddar cheese

Directions

1. Cook noodles according to the package directions. Meanwhile, in a skillet, cook beef, onion, celery, garlic until meat is brown. Then add in the tomatoes, chili powder, salt and pepper, cook for about 2 mins.
2. Drain noodles, stir into beef mixture and heat through. Remove from heat, sprinkle with grated cheddar cheese. Cover and let stand for 5 mins or until the cheese melted. 

Spiral Pepperoni Pizza Bake

Ingredients
1 package (16 oz) spiral pasta
1 lb. ground beef
1 large onion, chopped
1 tsp. salt
1/2 tsp. pepper
2 cans (15 oz. each) pizza sauce
1/2 tsp. garlic salt
1/2 tsp. italian seasoning
2 eggs
2 cups milk
1/2 shredded parmesan cheese
4 cups (16 oz) shredded mozzarella cheese
1 package (3.5 oz) sliced pepperoni


Directions
1. Cook pasta according to the package instructions. Meanwhile, cook beef, onion, salt and pepper over medium heat until the meat is no longer pink, drain. Stir in the pizza sauce, garlic salt and italian seasoning, remove from the heat and set aside.
2.In a small bowl, combine the eggs, milk and parmesan cheese. Drain pasta, toss with egg mixture. Transfer to a greased baking dish. Top with beef mixture, mozzarella cheese and pepperoni.
3. Cover and bake at 350 F for 20 minutes. Uncover, bake 20-25 minutes longer or until cheese is golden brown.

Pepperoni Pasta

Recipe from Taste Of Home magazine.

Ingredients
1 lb. ground beef
1 medium onion, chopped
1 medium green pepper, chopped

1 clove garlic, minced
1 jar (28 oz) spaghetti sauce
1 can (4 oz) mushroom, drained
1 package (3 ½ oz) sliced pepperoni
8 oz. spiral pasta, cooked and drained
1 cup mozzarella cheese

4 oz. provolone cheese
Grated parmesan cheese

Directions
1. Cook beef, onion, green pepper and garlic over medium heat until meat is no longer pink then drain. Add spaghetti sauce, mushrooms and pepperoni.
2. In a baking dish, layer half of the pasta and beef mixture. Sprinkle with mozzarella and provolone. Repeat layers, sprinkle with parmesan cheese.
3. Bake uncovered at 400 F for 30-35 mins or until heated through. 

Chicken Milan

Recipe from Taste Of Home magazine.

Ingredients
1 ½ lbs boneless chicken breasts, cut into strips

8 oz uncooked linguine
1 tbsp. minced garlic

3 tbsp. olive oil, divided
½ tsp. dried parsley flakes
½ tsp pepper, divided
¼ cup all-purpose flour
1 tsp. dried basil
½ tsp. salt
2 eggs

Directions
1. Cook linguine according to the package instructions. Meanwhile, in a large skillet, sautee garlic in 1 tbsp oil until tender (2-3 mins), stir in parsley and ¼ tsp pepper. Remove to a small bowl, set aside.
2. In shallow bowl, combine flour, basil, salt, and remaining pepper. In another shallow bowl, whisk the eggs. Dredge chicken strip into flour mix then dip in eggs.
3. Cook chicken in remaining oil over medium heat for 8-10 mins or until juice runs clear. Drain linguine and place on a serving platter. Pour reserved garlic mixture over linguine and toss to coat, top with chicken.

Spaghetti

This is the first dish I made. Recipe from my friend, Karin Coons.

Ingredients
Spaghetti
Ground beef
1 Onion, chopped
3 Medium Carrots, chopped
3 Celery Stalks, chopped
Minced Garlic
Parsley
Oregano
Basil
Rosemary
2 Bay Leaves
Salt & Pepper
1 can tomato paste
2 cans of red crushed tomatoes
1 tbsp. dry red wine (Merlot)
1/4 tsp. sugar


Directions
1. Cook spaghetti according in the package instructions.
2. Heat oil in a pan, add in onion, minced garlic, carrots and celery, cook for a couple minutes. Add  in ground beef and cook until beef is no longer pink.  Then add in parsley, oregano, basil, rosemary, bay leaves, salt and pepper to taste. When everything is golden brown, add in the tomato paste, red crushed tomatoes, red wine and sugar. Stir to mix well then simmer for a few minutes. Taste periodically and adjust seasoning to your liking.
3. Serve over pasta with a side of garlic bread.

Beef Teriyaki

Recipe from my maid back in Indonesia.

Ingredients

1 lb. round steak, cut into thin strips
1 onion, thinly sliced
3 cloves of garlic, thinly sliced
4 tbsp. cooking oil
1 tsp. Premium Sesame Oil
30 ml Mirin


Marinade ingredients:
75 ml Teriyaki marinade sauce
20 ml Sake
1 tsp. ginger juice (grate fresh ginger and take the juice)
3 tbsp. sweet soy sauce (you can find it in asian grocery store, the I use called Kecap Manis from Indonesia)
3 tbsp. sugar
1 tsp. dasinomoto


Directions
1. In a bowl, mix all the marinade ingredients, add meat and toss to coat well. Cover and refrigerate for 30 minutes.
2. Heat 2 tbsp. of cooking oil in a pan, saute garlic and onion until fragrant and set aside.
3. Heat 2 tbsp. of cooking oil and 1 tsp. of sesame oil, stir in the meat and the remaining marinade, cook until the meat is done. Stir in onion, garlic and mirin. Cook for a couple minute. 
4. Serve with jasmine rice.

Beef Yakiniku

Ingredients
1 lb. round steak, cut into thin strips
1 Onion, sliced
100 ml chicken broth
1 green bell pepper, diced
3 cloves of garlic, chopped
2 tbsp. cooking oil
1 tbsp. Extra Virgin Olive Oil

Sauce:
100 ml soy sauce
100 ml sake
50 ml white/red wine (optional)
¼ cup sugar
1 scallion, sliced
2 ½ tbsp. sweet soy sauce (kecap manis)
2 cloves of garlic, crushed and chopped
1 tbsp. roasted sesame seed


Directions
1. Mix all the sauce ingredients in a sauce pan, bring to boil. Remove sesame seed from the sauce, and set aside. Then remove the sauce from heat, and set aside.
2. Sauté garlic and onion until fragrant, then add in green bell pepper, cook for a few minutes and set aside.
3. Heat cooking oil and olive oil in a pan, add in the meat, cook until browned then pour in the sauce and chicken broth, stir well and cook in a low-medium heat for 45 minutes to 1 hour or until the meat is tender and the sauce is absorbed and almost gone. 
4. Add in the onion and green pepper, then sprinkle with the sesame seed. Cook for a couple minute.
5. Serve with jasmine rice.

Chinese Style Black Pepper Beef

Ingredients
1 lb. round steak, cut into thin strips
1 onion, sliced, divided

1 green bell pepper, diced

1 tsp. cornstarch, mix with 4 tbsp. of water

Marinated ingredients:
1 tbsp. soy sauce

1 tbsp. egg white

1 tsp. meat tenderizer

1 tsp. sesame oil
1 tsp. rice wine

1 tsp. cornstarch, mix it with 3 tbsp. water
Chicken Bouillon

Black Pepper sauce:

2 tbsp. oyster sauce

1 tbsp. sugar

half of chopped onion

4 tbsp. water

1 tbsp. soy sauce

3 cloves of garlic, chopped 

2 tbsp. black pepper

½ tsp. MSG (optional)

Directions

1. Mix the marinated ingredients, toss in beef, marinate for at least 2 hours.

2. Fry processed beef in deep oil, drain them and put aside.
3. Make the black pepper sauce. Sauté onion until transparent, then add garlic and sauté until fragrant. Add all the rest of the ingredients and simmer for 5 mins, then remove from heat and set aside.
4. Sauté the remaining chopped onion, then add in green bell pepper. Stir in the beef and the black pepper sauce, stir well. Pour in cornstarch mixture, stir until the sauce is slightly thick. Serve with jasmine rice.