100+ Easy Recipes

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CONTENT
 FAMILY MEALS
1. Chicken Recipes
2. Egg Recipes
3. Breakfast Recipes
4. Sausage Recipes
5. Seafood Recipes
6. Pork Recipes
7. Soup Recipes
8. Baking Recipes
9. Side Dishes
10. Take outs
11. Dinner Recipes
 VEGAN RECIPES
 FOR WEIGHT LOSS DIETS
1. Keto Recipes
2. Paleo Recipes
 DESSERT RECIPES
 APETIZERS
 DRINKS
 MORE RECIPES

FAMILY MEALS

1.Ruby Chicken
Treat this tender chicken topped with plump cranberries and simmered in a spicy
orange sauce.
INGREDIENTS:
 3 tbsp all-purpose flour
 2 bone-in chicken breast halves
(8 ounces each)
 1 tbsp butter
 1/2 cup fresh or frozen
cranberries
 1/3 cup sugar
 1/3 cup orange juice
 2 tbsp chopped onion
 1/2 tsp grated orange peel
 1/8 tsp ground ginger
 1/8 tsp ground cinnamon
 1/4 tsp salt
HOW TO MAKE:
1. In a large resealable plastic bag, combine flour and salt; add the chicken.
2. Seal bag and shake to coat. In a nonstick skillet, brown chicken in butter.
3. Meanwhile, in a small saucepan, combine the remaining ingredients.
4. Bring to a boil over medium heat. Pour over chicken.
5. Cover and simmer for 35-40 mins.
for 2 servings.

2.Key Lime Chicken Thighs
This recipe is simple and you can prepare this in no time. The rest is in the oven.
INGREDIENTS:
 8 bone-in chicken thighs, skin
removed
 3 tbsp butter
 1 tsp chicken bouillon
granules
 1/2 tsp poultry seasoning
 1/2 tsp dried rosemary,
crushed
 2 to 3 tbsp key lime
juice or lime juice
 1 tsp brown sugar
 12 to 16 drops hot pepper
sauce
 1/4 tsp paprika
 Salt, pepper(1/2 tsp each)
HOW TO MAKE:
1. Place chicken in a greased 13×9-in baking dish.
2. Dot with butter; sprinkle with lime juice and pepper sauce.
3. Combine remaining ingredients; sprinkle evenly over chicken.
4. Bake, uncovered, at 425° for 30 mins.
for 4 servings.
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3.Oven-Fried Parmesan Chicken
Everyone will call you a gourmet cook when you serve this tasty chicken. Don’t tell
them how easy it is to prepare.
INGREDIENTS:
 1 broiler/fryer chicken (3 to
4 pounds), cut up
 6 tbsp butter, melted
 5 tbsp dry bread crumbs
 3 tbsp grated Parmesan
cheese
 3 tbsp cornmeal
 3/4 tsp dried oregano
 1/4 tsp garlic powder
 3/4 tsp salt
HOW TO MAKE:
1. Place butter in a shallow bowl.
2. In another shallow bowl, combine the bread crumbs, cheese, cornmeal, salt,
oregano and garlic powder.
3. Dip chicken in butter, then roll in crumb mixture.
4. Place the chicken in a greased 15x10x1 in baking pan.
5. Bake, uncovered, at 375° for 45 mins or until juices run clear.
for 4 servings. .
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4.Oregano Chicken
“Line your baking pan with foil for fast cleanup.”-Taste of Home
INGREDIENTS:
 2 bone-in chicken breast
halves
 3/4 tsp crushed garlic
 3/4 tsp lemon-pepper
seasoning
 1/2 tsp dried oregano
 1 tbsp olive oil
HOW TO MAKE:
1. Rub chicken with garlic; sprinkle with lemon-pepper and oregano.
2. In a large skillet over medium heat, brown chicken, skin side down, in oil for 5
mins.
3. Transfer to a shallow baking pan.
4. Bake, uncovered, at 400° for 30-35 mins.
for 2 servings.
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5.Slow-Cooked Thai Peanut Chicken
Have a taste for Thai? You’ll love this peanutty chicken dish.
INGREDIENTS:
 1 cup all-purpose flour
 8 boneless skinless chicken
thighs
 3/4 cup creamy peanut butter
 1/4 cup orange marmalade
 2 tbsp sesame oil
 1 can (14 ounces) light coconut
milk, divided
 1 cup uncooked basmati rice
 1/2 cup chopped salted peanuts
 Soy sauce, teriyaki sauce, hoisin
sauce(2 tbsp each)
HOW TO MAKE:
1. Place flour in a large resealable plastic bag.
 Add chicken, a few pieces at a time, and shake to coat.
 Transfer to a greased 4– or 5-qt. slow cooker.
2. In a small bowl, combine the peanut butter, orange juice, marmalade, oil, soy
sauce, teriyaki sauce, hoisin sauce and 3/4 cup coconut milk;
 pour over chicken.
 Cover and cook on low for 4-5 hours or until chicken is tender.
3. In a small saucepan, bring the rice, water and remaining coconut milk to a
boil.
4. Reduce heat; cover and simmer for 15-20 mins or until rice is tender.
5. Fluff with a fork. Serve with chicken and sauce; sprinkle with peanuts.
for 8 servings.
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6.Buffalo Chicken Salad
Delicious and, even better, quick!
INGREDIENTS:
 1lb boneless skinless
chicken breasts
 2 tbsp Louisiana-style
hot sauce
 1 bunch romaine,
chopped
 2 celery ribs, chopped
 1 cup shredded carrots
 Salt, pepper(1/4tsp
each)
 1/2 cup fat-free ranch
salad dressing
HOW TO MAKE:
1. Prep:
 Cut chicken breast into 1/2 in cubes.
2. In a large nonstick skillet, saute chicken in oil until no longer pink; drain.
3. Stir in the hot sauce, salt and pepper. In large bowl, combine the romaine,
celery and carrots.
4. Divide among four plates. Top with chicken.
5. Serve with ranch dressing.
for 4 servings.
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7.Zippy Paprika Chicken
Here’s a unique entree that’s reminiscent of the classic Hungarian paprika chicken
dish. You’ll like this modern twist.
INGREDIENTS:
breast halves
 2 tbsp paprika
 1/2 cup sour cream
 1-2 tbsp Southwest marinade mix
 Salt, pepper(1/8 tsp each)
 2 tbsp soy sauce
 1 tbsp lemon juice
HOW TO MAKE:
1. In a large resealable plastic bag, combine the paprika, marinade mix, salt and
pepper;
 add chicken.
 Seal bag and shake to coat; refrigerate for 10 minutes.
2. In a large skillet, cook chicken in oil over medium heat for 5-6 mins on each
side.
 Remove and keep warm.
3. Add the water, soy sauce and lemon juice to skillet; cook for 1-2 mins, stirring
to loosen browned bits.
 Remove from the heat; stir in sour cream until blended.
4. Serve with chicken.
for 4 servings.
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8.Simple Salsa Chicken
INGREDIENTS:
 2 boneless skinless
chicken breast halves
 1/3 cup salsa
 2 tbsp taco sauce
 1/3 cup shredded Mexican
cheese blend
 1/8 tsp salt
HOW TO MAKE:
1. Place chicken in a shallow 2-qt. baking dish coated with cooking spray.
 Sprinkle with salt.
2. Combine salsa and taco sauce; drizzle over chicken.
 Sprinkle with cheese.
3. Cover and bake at 350° for 25-30 mins.
Similar recipe in the video>>>https://youtu.be/hyjNiMw7PYw
for 2 servings.
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9.Pesto-Olive Chicken
Done under 30mins!
INGREDIENTS:
breast halves
 1/2 cup prepared pesto
 2 jars sliced mushrooms,
drained
 1 can chopped ripe
olives(4-1/2 ounces)
 1 cup shredded provolone
cheese(4 ounces)
HOW TO MAKE:
1. Place in an ungreased 13×9 in baking dish.
2. Spoon pesto over chicken; top with mushrooms and olives.
3. Bake, uncovered, at 400° for 15 mins.
4. Sprinkle with cheese. Bake 1-2 mins longer or until cheese is melted and
chicken is no longer pink.
for 4 servings.
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10.Citrus-Baked Cornish
INGREDIENTS:
 4 Cornish game hens (20 to 24
ounces each)
 SAUCE:
 1/4 cup apricot preserves
 2 tablespoons grated onion
 1 tbsp butter
 1 tbsp Dijon mustard
 1 garlic clove, minced
 1 lemon Juice
HOW TO MAKE:
1. Tie legs of hens together; turn wing tips under backs.
2. In a small saucepan, combine all the sauce ingredients.
3. Simmer 5 minutes. Spoon half of the sauce over hens.
4. Place the hens breast side up on a rack in a large roasting pan.
5. Bake at 350° for 1-1/4 hours , brushing hens occasionally with the remaining
sauce.
for 4 servings.
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11.Italian Baked Eggs
Try the Italian baked eggs-it only takes mainly 3 ingredients and 15mins.
INGREDIENTS:
 4 large eggs
 6 cherry tomatoes
 Mozzarella( ¼ x 125 g ball)
 1-2 sprigs of fresh marjoram ,
or basil
 olive oil
HOW TO MAKE:
1. Preheat the oven to full whack(450-500F)
2. Grease a pan and add eggs to the pan.
 Cut tomatoes into halves or quarters and dot them on the eggs.
 Tear over mozzarella and drizzle little more oil it. Then add a bit of salt
and pepper to season.
3. Bake in the oven for 7-10 mins until whites are set but the yolks are still runny.
Tuck a few marjoram or basil leaves to garnish. And serve with hot buttered toast.
Note: use oven proof pan or you can use a baking dish; Cook time:15mins; enough
for 2 servings.
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12.Boiled Egg Masala Curry
This is a spicy onion tomato based Indian egg curry which goes very well with Bread.
INGREDIENTS:
 4 eggs
 Onions, chopped(1cup)
 Cumin seeds
 Ginger, garlic
 Tomato
 Tomato puree
 Coriander powder, red chilli powder
 Turmeric
 Mustard oil
 Salt
HOW TO MAKE:
 Prep:
 Chop onions(1cup), tomato(1cup), ginger(1tsp), garlic(1tsp)
1. Add mustard oil(2tbsp) to the pan.
2. Prick the eggs with fork and fry until eggs are all browned from all sides.
3. Take eggs out; set aside.
4. Add 2tbsp mustard oil to the same pan.
5. Add 1tsp cumin seeds, chopped onions(1cup) and stir.
6. Add chopped tomato(1cup), tomato puree(1/2cup) and cook for 3-4mins.
7. Then add 1tsp coriander powder, 2tsp red chilli powder, 1tsp turmeric
and stir for 3-4mins.
8. Add 2cups of water and then cooked eggs. Simmer for 5-6mins.
Serve, garnishing with chopped coriander leaves on top the curry.

13.Microwave Mexican Omelet
A Short and sweet recipe, Cooked within 5mins!
INGREDIENTS:
 2 large eggs
 2 tbsp. water
 1 tsp butter
 Shredded Mexican cheese
blend(1/4cup)
 Chunky salsa(1/4cup)
HOW TO MAKE:
1. Whisk the egg and water in
a small ball until it is well
blend.
2. Microwave butter in 9-inch
glass pie plate on high until
melted(about 15 seconds).
 Tilt plate to coat
bottom evenly. Pour egg
mixture into hot pie plate.
 Cover tightly with
plastic wrap, leaving a
small vent.
3. Then microwave it on high
1 3/4 up to 2 mins(do not
stir)
4. When the top is thickened and no visible liquid remains,season with salt and
pepper if you desire.
5. Put the half of cheese the on one half of the omelet and fold it,then sprinkle
with remaining cheese and microwave on high to 10 seconds until cheese
melts.
Serve it up with salsa!
NOTE:
 A tight cover is essential to achieve a tender, easily rolled or folded
omelet in the microwave. It makes stirring unnecessary, and it traps steam,
which promotes even cooking.
 Microwave ovens vary. Cook times may need to be adjusted.
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14.Festive Scrambled Eggs
Every bit as quick as scrambled eggs are meant to be, this hearty dish. with red
pimientos and green parsley will be a great meal.
INGREDIENTS:
 12 large eggs
 1-1/2 cups milk, divided
 Salt, pepper
 Diced pimientos(2tbsp)
 Minced fresh parsley or
chives(2tbsp)
 All-purpose flour(2tbsp)
 1/4 cup butter
HOW TO MAKE:
1. Beat the eggs in a large bowl and pour 1 cup of milk in a large bowl.
2. Add salt, pepper, pimientos and parsley into a small bowl.
 Also add flour and remaining milk , mix until they get smooth.
 Pour the mixture to egg mixture and stir it well
3. Melt butter over medium heat in a large skillet
4. Finally add egg mixture to the large skillet and cook while stirring over
medium heat until the eggs are completely set.
That’s it!
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15. Super Fluffy Omelet
Serve your omelet just like a fluffy piece of cake!
INGREDIENTS:
 5 large egg whites
 3 large egg yolks
 2 tbsp unsalted butter
 salt, pepper
 fresh chive, chopped, for garnish
HOW TO MAKE:
1. Separate the egg yolks and white in 2 separate bowls(you will only need 3
yolks AND 5 whites)
 Whisk the egg yolk until they become pale in color.set aside
 Transfer the egg whites to a large bowl and whisk until they triple in
size and become white with medium peaks.
2. Add 2tbsp butter to a non stick pan.
 Mix the egg white mixture and yolk mixture in the pan
 Cover with a lid.
 Cook until bottom of the omlet has set(low heat about 5 minutes).
3. Remove the lid and season the omelet with salt and pepper. Remove the pan
from the heat.
4. Fold the omelette onto a plate and sprinkle with chives.
Serve it up!
NOTE: it is okay to use 3 yolks and 3 whites; Recipe is for 2 servings; cook
time:30min
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16.Gourmet Scrambled Eggs
Will be enough for 4 people(family).
INGREDIENTS:
 8 eggs
 1/4 cup shredded
Parmesan cheese
 1/4 cup mayonnaise
 1 tbsp minced chives
 1 tbsp minced fresh basil
 1 tbsp butter
HOW TO MAKE:
1. In a small bowl, whisk the eggs, cheese, mayonnaise, chives and basil.
2. In a large skillet, heat butter over medium heat.
 Add egg mixture; cook and stir until completely set.
3. Pour beaten egg mixture into prepared skillet. As eggs begin to set, gently
move a spatula across the bottom and sides of pan, allowing the uncooked
eggs to flow underneath.
4. Continue to cook the eggs, stirring occasionally, until the eggs are set and no
visible liquid remains.
Breakfast ready!
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17.Chile Rellenos Quiche
This is a fast and easy recipe. If you have the ingredients on hand, you can always
make a quick meal.
INGREDIENTS:
 Pastry for single-crust pie (9
inches)
 2 tbsp cornmeal
 1-1/2 cups shredded Monterey
Jack cheese
 1 cup shredded cheddar cheese
 1 can chopped green chilies
 3 eggs
 3/4 cup sour cream
 1 tbsp minced fresh cilantro
 2 to 4 drops hot pepper sauce
HOW TO MAKE:
1. Line unpricked pastry shell with a
double thickness of heavy-duty foil.
2. Bake at 450° for 8 minutes.
Remove foil;
 Bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°.
 Sprinkle cornmeal over bottom of pastry shell.
 In a small bowl, combine cheeses; set aside.
3. Add chili to remaining cheese mixture; sprinkle into crust.
 In the same bowl, whisk the eggs, sour cream, cilantro and hot pepper
sauce if desired.
 Pour into crust; sprinkle with reserved cheese mixture.
4. Bake for 35-40 minutes or until a knife inserted near the center comes out
clean. Let stand for 5 minutes before cutting.
for 6 servings.
TEST BAKED EGG DISHES FOR DONENESS :Test egg dishes containing beaten
eggs—like quiche, strata or custard—for doneness by inserting a knife near the center
of the dish. If the knife comes out clean, the eggs are cooked.
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18.Bacon And Cheese Breakfast Pizza
INGREDIENTS:
 Pastry for single-crust pie (9
inches)
 1/2 pound bacon, cooked
and crumbled
 2 cups (8 ounces) shredded
Swiss cheese
 4 eggs, lightly beaten
 1-1/2 cups (12 ounces) sour
cream
 2 tbsp chopped fresh
parsley
HOW TO MAKE:
1. Roll pastry to fit a 12-in. pizza pan.
 Bake at 425° for 5 minutes.
 Sprinkle bacon and cheese evenly over crust.
2. In a large bowl, beat eggs, sour cream and parsley until
smooth; pour over pizza.
3. Bake for 20 to 25 minutes or until pizza is puffy and lightly browned.
for 6 servings.
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19.Camper’s Breakfast Hash
INGREDIENTS:
 1/4 cup butter, cubed
 2 packages (20 ounces each)
refrigerated shredded hash
brown potatoes
 1 package (7 ounces)
brown-and-serve sausage links,
cut into 1/2-inch pieces
 1/4 cup chopped onion
 1/4 cup chopped green pepper
 12 eggs, lightly beaten
 Salt and pepper to taste
 1 cup (4 ounces) shredded
cheddar cheese
HOW TO MAKE:
1. In a large skillet, melt butter.
 Add the potatoes, sausage, onion and green pepper.
 Cook, uncovered, over medium heat for 10-15 mins or until potatoes
are lightly browned, turning once.
 Push potato mixture to the sides of pan.
2. Pour eggs into center of pan. Cook and stir over medium heat until eggs are
completely set.
 Season with salt and pepper.
 Reduce heat; stir eggs into potato mixture.
3. Top with cheese; cover and cook for 1-2 mins or until the cheese is melted
for 8 servings.
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20.Ham And Broccoli Frittata
INGREDIENTS:
 6 eggs
 1-1/4 cups shredded Swiss
cheese, divided
 1 cup cubed fully cooked ham
 1/4 tsp pepper
 1 cup chopped fresh broccoli
 1 tbsp butter
HOW TO MAKE:
1. In a small bowl, whisk the eggs, 1 cup cheese, ham and pepper; set aside.
2. In a 10-in. ovenproof skillet, saute broccoli in butter until tender.
 Reduce heat; add egg mixture.
 Cover and cook for 4-6 mins or until nearly set.
3. Uncover skillet; sprinkle with remaining cheese.
 Broil 3-4 in. from the heat for 2-3 mins or until eggs are completely set.
4. Let stand for 5 minutes. Cut into wedges.
for 4 servings.
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21.Cheesy Chive Omelet
This savory omelet is good fuel for a busy day.
INGREDIENTS:
 3 eggs
 1 tbsp minced chives
 Dash pepper
 1 tbsp butter
 1/2 cup shredded cheddar
cheese
HOW TO MAKE:
1. In a small bowl, beat eggs and water.
2. Stir in the chives, salt and pepper.
3. In a small skillet, melt butter over medium heat; add egg mixture.
4. As eggs set, lift edges, letting the uncooked portion flow underneath. Just
before eggs are completely set, sprinkle cheese over half of the omelet; fold in
half.
5. Cover and remove from the heat. Let stand for 1-2 minutes or until cheese is
melted.
Ham & Swiss Omelet: Substitute pepper for the chives. Sprinkle the egg mixture with
1/2 cup cubed cooked ham and 1/4 cup shredded Swiss cheese.
for 1-2 servings.
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22.Chicken Sausages with Dry White-Wine
You’ll need only 30mins for this awesome recipe. Enjoy!
INGREDIENTS:
 600g chicken sausages(gluten-free)
 Dry white wine(375ml)
 Olive oil
 1 onion, finely chopped
 Canned cannellini beans,(800g)
rinsed, drained
 1 roasted red capsicum, chopped
 1/4cup oregano leaves(chopped)
 Garnish
 Shaved parmesan and
lemon wedges
HOW TO MAKE:
1. Prick the sausage with a fork.
 Then place it in a fry pan
with 1/2 cup wine, cover and
cook for 5 mins(medium heat) .
 Turn the flame to medium-high. Uncover and cook for another 3-4
mins until wine is evaporated.
 Halve the sausages lengthways then return to pan, cut-side
down, cook for 1min until it cooked thorough and crisp:Set aside.
2. Heat oil in the pan(medium heat)
 Add onion and stir for about 5 mins. Then add all capsicum, beans,
oregano and remaining wine(1cup)
 Cook until almost evaporated and add sausages to heat through.
3. And serve!
You can garnish with shaved parmesan with lemon wedges to squeeze.
Tips:most suitable wine to cook with is dry white wine. Some white wine can
caramelize or even bitter while cooking.-[how to find the best wine for cooking quality
and affordable]
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23.Barbecued Sausage Rolls with Caramelised
Onions
This is a good fit for barbecued sausage lovers.
INGREDIENTS:
 Olive oil
 2 red onions, halved, thinly
sliced
 Balsamic vinegar(2tbsp)
 12 Chipolata sausages
 12 small dinner rolls, split
 Dijon mustard(3tbsp)
 12 flat-leaf parsley
HOW TO MAKE:
1. Heat oil in medium heat and add onion.
 Let it cook, stirring for about 10mins (until it brown).
 Increase heat to high and add balsamic, stir for 2 -3 mins to
caramelize.
 Transfer to a bowl and season well. Let it cool .(you can keep
caramelized onion, covered in the fridge,for up to 5 days)
2. Cook the sausages on a barbecue with a medium temperature for 8 -10
minutes,until it is cooked through.
 OR preheat oven to 180C and cook for 15-20 mins (in a oiled baking
tray)
 Let it cool.
3. Serve-lightly pack each dinner roll with caramelized onion then add sausage
in the top of it. (add some mustard and tuck in a spring of parsley)
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24.Spicy Sausage Dogs
Somewhat of spicy dish. Best suits for dinner.
INGREDIENTS:
 8 Spicy beef or pork
sausages
 1 can lager(12-oz)
 1 cup chili sauce(such as
Heinz)
 ¼ cup malt vinegar
 Brown sugar(2 tbsp)
 Curry powder(2 tsp)
 Hot sauce(2 tsp)
 2 white onions, thickly sliced
 Olive oil
 1 pinch black pepper, salt
 Crusty rolls, for
serving
HOW TO MAKE:
1. Preheat the grill pan with a medium heat
2. Grill the sausages until cooked through for about 12mins.
3. Put the lager, chili sauce, vinegar, brown sugar, curry powder and hot sauce
to a large pot and stir it for 3-5 mins(until amount is reduced to half).
4. Brush the onions with olive oil, season with salt and pepper and grill on the
pan. And cook until golden-brown (about 10 mins).
5. Add the grilled sausages to the pot with sauce. Then add onions. Cook them
for 1-2 mins
6. Serve the sausages on crusty rolls topped with the onions and lots of sauce.
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25.Indian Style-meatballs with Rice
Looking for a crunchy and quick meal? Then this Asian dish will be a good fit.
INGREDIENTS
 For meatballs
 Sausage meat(300g)
 Meat, minced(300g)
 Chopped
parsley(2tbsp)
 1 onion
 1 clove garlic
 Curry powder(1tbsp)
 Flour
 Breadcrumbs
 Rice
 Olive oil
 Crushed tomatoes(400g)
 Coriander
 salt, pepper
HOW TO MAKE:
1. Mix all the ingredients together except bread crumbs and flour.
 Put that mixture in the fridge for at least 30mins.
 Then make balls which are equal to the size of walnuts and roll them
in the bread crumbs and flour.
 Cook them in hot oil; Meatballs done.
2. Cook the rice in salted boiling water.
 Add olive oil to a pan.Add chopped onions, garlic. Cook until brown.
 Then add coriander, crushed tomatoes, sugar and mix.
3. Serve meatballs with rice!
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26.Sausage-wrapped Soft Boiled Egg (Scotch
Egg)
Looking for a surprise ! then hide an egg in a paste of sausage.
INGREDIENTS:
 5 large eggs
 1 lb ground sausage (455
g)
 1 bunch green onion
 2 cloves garlic, minced
 1 tablespoon mustard
 salt, to taste
 pepper, to taste
 flour, as needed
 seasoned bread crumb, as
needed
 vegetable oil, for frying
HOW TO MAKE:
1. Prep:
 Boil 5 eggs(about 6mins)
 Transfer them to ice water(this will prevent the eggs from cooking
further)
 Make a egg wash using remaining 2 eggs.
2. Mix sausage, green onions, garlic, mustard, salt, and pepper.
3. Peel the eggs and roll them over in the flour.
4. Wrap the sausage mixture around the floured egg.
 Roll your sausage-wrapped egg in flour, then egg wash, and finish in
the seasoned bread crumbs. Repeat for each egg.
 Fry each egg until it gets browned in all sides.
5. Transfer fried eggs to a baking tray and finish cooking in a oven for 5 mins at
200C.
6. And serve!
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27.Curry Shrimp Linguine
Curry, cilantro and coconut milk make this dish different and fun to make.
INGREDIENTS :
 1 package (16 ounces) linguine
 3tsp curry powder
 1 can (14 ounces) light coconut
milk
 Salt, pepper
 1 1/4 lb uncooked medium
shrimp, peeled and deveined
 1/3cup minced fresh cilantro
HOW TO MAKE:
 Cook linguine according to package directions.
 Meanwhile, in a large skillet over medium heat, toast curry powder for 2
minutes, stirring frequently.
 Stir in the milk, salt and pepper. Bring to a boil. Add the shrimp; cook for 5-6
minutes or until shrimp turn pink.
 Drain the linguine; toss with the shrimp mixture and the cilantro.
And that’s it!
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28.Shrimp ’N’ Spinach Risotto
This creamy risotto makes a great meal-in-one, but doubles as a side dish as well.
INGREDIENTS :
 3-4 cups chicken broth
 1 1/2 cups chopped fresh
mushrooms
 1 small onion, chopped
 1 tbsp butter 3 garlic cloves,
minced
 1 cup uncooked arborio rice
 1 package(6 ounces) fresh baby
spinach, coarsely chopped
 1 lb cooked medium shrimp,
peeled and deveined
 1/2 cup shredded Parmesan
cheese
 1/4 tsp pepper
HOW TO MAKE:
1. In a small saucepan, heat broth and keep warm.
2. In a large nonstick skillet, saute mushrooms and onion in butter until tender,
about 3 mins.
3. Add garlic; cook 1 minute longer.
 Add rice; cook and stir for 2-3 mins.
4. Carefully stir in 1 cup heated broth. Cook and stir until all of the liquid is
absorbed.
 Add remaining broth, 1/2 cup at a time, stirring constantly.
5. Allow liquid to absorb between additions. Cook just until risotto is creamy and
rice is almost tender, about 20 mins.
6. Add the spinach, shrimp, cheese and pepper; Cook and stir until shrimp turn
pink.
7. Serve!
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29.Crispy Fried Fish
You may have tried Crispy Fried Chicken BUT have you tried this…?
INGREDIENTS :
 1.2kg fish fillet
 Salt pepper
 All purpose flour
 Oil (1-2 cups)
 Corn starch 75g
 Baking powder 1/2tsp
 Baking soda
 Chilli powder
HOW TO MAKE:
1. Cut fish fillet into medium size pieces.
 Season them with a bit of salt and pepper.
2. Add 150g all purpose flour, 75g corn starch, 1/2tsp baking powder, 1/2tsp salt,
1/2tsp baking soda, 1/4tsp chilli powder and mix.
 Add water little by little while mixing.
 Add 1/2tsp vinegar and mix;breading mixture is ready.
3. Heat oil (1-2 cups) in a pan.
 Coat fish fillets in flour, then drip in breading mixture and put in the
pan.
 Fry until you see golden brown color.
4. Serve with tartar sauce (see end of the video to learn how to easily make tartar
sauce).
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30.Glazed Salmon Fillet
INGREDIENTS :
 1 1/2 brown sugar
 6tbsp butter, melted
 4tbsp lemon juice
 2tsp dill weed
 3/4tsp cayenne pepper
 1 salmon fillet(about 2lb)
 Lemon-pepper seasoning
HOW TO MAKE:
1. In a small bowl, combine the first five ingredients. Remove 1/2 cup to a
saucepan; simmer until heated through; Set aside remaining mixture for
basting.
2. Sprinkle salmon with lemon-pepper.
 Moisten a paper towel with cooking oil; using long-handled tongs,
lightly coat the grill rack.
3. Place salmon on grill with skin side down.
 Grill(skin side down) covered, over medium heat for 5 mins.
4. Brush with the reserved brown sugar mixture.
 Grill 10-15 mins longer, basting occasionally.
5. Serve with the warmed sauce.
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31.Parmesan Fish Fillets
Love this moist and flaky fish with just a hint of Parmesan cheese. It’s fast, easy to
prepare and good for you, too!
INGREDIENTS :
 1 egg
 1 tablespoon fat-free milk
 1/3 cup grated Parmesan cheese
 2 tablespoons all-purpose flour
 2 tilapia fillets (5 ounces each)
HOW TO MAKE:
1. In a bowl, combine egg and milk. In another bowl, combine cheese and
flour.
2. Dip fillets in egg mixture, then coat with cheese mixture.
3. Place on a baking sheet coated with cooking spray.
 Bake at 350F for 20-25 mins or until fish flakes easily with a fork.
Enjoy!
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32.Seafood Lasagna
This rich, satisfying dish is loaded with scallops, shrimp and crab in a creamy sauce. I
consider this the crown jewel in my repertoire of recipes.
INGREDIENTS :
 1 green onion, finely chopped
 2 tbsp canola oil
 Butter
 1/2 cup chicken broth
 1 bottle (8 ounces) clam juice
 1 lb bay scallops
 1 lb uncooked small shrimp, peeled
and deveined
 1 package (8 ounces) imitation
crabmeat, chopped
 1/4 tsp white pepper, divided
 1/2 cup all-purpose flour
 1 1/2 cups milk
 1/2 tsp salt
 1 cup heavy whipping cream
 1/2 cup shredded Parmesan
cheese, divided
 9 lasagna noodles, cooked and
drained
HOW TO MAKE:
1. In a large skillet, saute onion in oil and 2 tbsp butter until tender.
2. Stir in broth and clam juice; bring to a boil.
 Add the scallops, shrimp, crab and 1/8 tsp pepper; return to a boil.
3. Simmer, uncovered, for 4-5 mins or until shrimp turn pink and scallops are
firm and opaque, stirring gently.
4. Drain, reserving cooking liquid; set seafood mixture aside.
 In a large saucepan, melt the remaining butter; stir in flour until
smooth.
 Combine milk and reserved cooking liquid; gradually add to the
saucepan.
5. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 mins(or
until thickened).
6. Remove from the heat; stir in cream and 1/4cup cheese. Stir 3/4cup white
sauce into the seafood mixture.
 Spread 1/2cup white sauce in a greased 13x9in baking dish.
7. Top with three noodles; spread with half of the seafood mixture and 1 1/4
cups sauce. Repeat layers.
 Top with the remaining noodles, sauce and cheese.
8. Bake, uncovered, at 350F for 35-40 mins or until golden brown. Let cool for
15 mins before cutting.
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33.MEATLESS MEXICAN LASAGNA
This is not traditional Lasagna. This is a easy and rather short version of making
Lasagna.
INGREDIENTS :
 2 cups frozen corn, thawed
 1 can (15 ounces) black beans, rinsed and drained
 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic,
undrained
 1 can (4 ounces) chopped green chilies
 3 green onions, sliced
 2 tsp dried oregano
 2 tsp ground cumin
 4 corn tortillas (6 inches)
 1 1/2 cups (6 ounces) shredded Mexican cheese blend
 6 tbsp plain yogurt
HOW TO MAKE:
1. In a large bowl, combine the first seven ingredients.
 Place two tortillas in an 11x7in baking dish coated with cooking spray.
2. Spread tortillas with half of the corn mixture; sprinkle with half of the cheese.
 Repeat the layers.
3. Bake, uncovered, at 400F for 15-20 mins or until heated through. Let Cool for
5 mins.
4. Garnish each serving with a dollop of yogurt.
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34.Restaurant Style Chilli Fish
Looks delicious!
INGREDIENTS:
 300g boneless fish
 All purpose flow
 Corn flour
 Egg white
 Capsicum (1-2)
 Onion petal (1 onion )
 Garlic (6 cloves)
 Spring onion
 Green chillies
 Ginger garlic paste
 White vinegar
 Chilli powder
 Lemon halve
 Salt, pepper
 Red chili sauce, Dark soy sauce, Tomato sauce
HOW TO MAKE:
1. Prep:
 Cut boneless fish into chunks.
 Dice capsicum(1cup), peel petals of 1 onion.
 Chop 6 cloves of garlic, spring onion (1/4 cup ).
 Slice 2 green chillies.
2. Add 2tbsp red chilli sause to a mug. Also add 2tbsp dark soy sauce, 1tbsp
tomato sause, 1tbsp white vinegar.
 Mix well; Sauce done. Set aside.
3. Add salt, chilli powder, ginger garlic paste(1/2tsp each ), lemon juice (1 halve)
and mix.
 Set aside for 15 mins .
 Add 1tsp all purpose flour, 2tbsp corn flour, 1/2 tsp pepper.
 Add egg white(1 egg) and mix to coat.
4. Heat oil(1-2 cups ) in a pan.
 Add fish pieces to pan, fry for 3 mins (until golden colour)
5. Heat 1tsbs oil another pan.
 Heat chopped garlic and spring onions.
 Add sliced green chillies.
 Stir 15 seconds on high heat.
 Add diced capricum, stir(15 second ).
 Add onion petals, stir(15 seconds).
 Last but not least and fried fish pieces, stir 1 min .
 Put sauce mixture to pan, then stir for 2 min more mins.
6. Make it more tasty by adding corn flour slurry(1tbsp corn flour+ 2tbsp water )
7. After 1 more min it is done.
8. Serve!
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35.Comforting Tuna Casserole
INGREDIENTS :
 1-3/4 cups uncooked wide egg
noodles
 6tsp butter
 4tsp all-purpose flour
 1/4tsp salt, dash pepper
 3/4cup milk
 1 package(3 ounces) cream
cheese, softened
 1 pouch(3 ounces) white
water-packed tuna
 2tbsp diced pimientos
 2tsp minced chives
 2 slices Muenster cheese (3/4
ounce each)
 2tbsp soft bread crumbs
HOW TO MAKE:
1. Cook noodles according to package directions. Meanwhile, in a small
saucepan, melt 5 teaspoons butter.
2. Stir in the flour, salt and pepper until blended; gradually add milk.
3. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
4. Reduce heat; add the cream cheese, tuna, pimientos and chives.
 Cook and stir until cheese is melted. Drain noodles.
 Spread 1/4 cup tuna mixture into a 3-cup baking dish coated with
cooking spray.
5. Layer with half of the noodles, 1/2 cup tuna mixture and one slice of cheese.
Repeat layers.
6. In a small microwave-safe bowl, melt remaining butter; stir in bread crumbs.
Sprinkle over top of casserole.
7. Bake, uncovered, at 350F for 20-25 mins or until bubbly.
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36.Honey Garlic Pork Chops
They look delicious. Aren’t they?
INGREDIENTS:
 4 pork chops
 Honey
 Chicken broth(or just water)
 Garlic powder
 Unsalted butter
 Rice wine vinegar (or apple cider
vinegar, or any white vinegar)
 Olive oil
 Salt and pepper, to season
HOW TO MAKE:
1. Season pork chop with salt, pepper and 1tsp garlic powder.
2. Heat 2tbsp oil in a skillet over medium high heat.
 Sear pork chops until golden brown(4-5mins each)
 Transfer to a plate; Set aside.
3. Add 1tbsp butter to skillet.
 Then add garlic paste, 1/2cup honey, 1/4cup chicken broth, 2tbsp rice
wine vinegar and stir.
 Cook for 3-4mins.
4. Put chops to the skillet and broil for 1-2mins.
5. Garnish with parsley and serve over vegetables, rice, pasta or with a salad
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37.Pork Chops with Mustard Cream Sauce
Something good to do with pork chops, now that you’re not breading them.
INGREDIENTS:
 1 pork chop, 1 inch thick
 1tbsp dry white wine
 Heavy cream
 Spicy brown mustard (or Dijon
mustard)
 Olive oil
 Salt, Pepper
HOW TO MAKE:
1. Season the chop with salt and pepper on both sides.
2. Heat the 1tbsp oil in a heavy skillet over medium heat.
 Saute the chop until they’re browned on both sides and done through
(depending on the size of your skillet, this may take a couple of batches).
 Put the chop on a serving platter, and keep it warm.
3. Add the wine(1tbsp) in the skillet, and stir it around, scraping all the tasty
brown bits off the pan as you stir.
4. Stir in the cream and mustard(1tbsp each), blend well, and cook for a
1-2mins.
5. Pour over the chop and serve.
Yield: 1 serving, with 2g of carbohydrates, a trace of fiber, and about 20g of protein.
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38.Italian Herb Pork Chops
INGREDIENTS:
 1 clove garlic, crushed
 1 pork chop, 1 inch thick
 Dried, powdered sage
 Dried, powdered rosemary
 2tbsp dry white wine
 Salt
HOW TO MAKE:
1. Rub the crushed garlic into both
sides of your pork chop.
 In a bowl, mix the sage
and rosemary together(1/2tsp
each), and sprinkle this evenly
over both sides of the pork
chop, as well.
 Sprinkle lightly with the
salt.
2. Place the chops in a heavy skillet,
and add water just up to the top
edge of the pork chop. Cover the skillet, turn the burner to low, and let the
chop simmer for about 1 hour, or until the water has all evaporated.
3. Once the water is gone, the chop will start to brown. Turn it once or twice to
get it browned on both sides.
4. Remove the porkchop to a serving platter, and pour the 2tbsp wine into the
skillet.
 Turn up the burner to medium-high, and stir the wine around, scraping
up the stuck-on brown bits from the pan.
 Bring this to a boil, and let it boil hard for a minute or two to reduce it
just a little.
5. Pour this sauce over the pork chop, and serve.
TIP: The pork chop will be very tender, so use a spatula when turning them and be
careful, but if it breaks a little, it will still taste great.
Yield: 1 serving, with 2g of carbohydrates, a trace of fiber, and about 23g of protein.
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39.Spicy Chilli Pork
This one is spicy but you can adjust ingredients to your taste.
INGREDIENTS:
 500g Boiled pork
 1 Capsicum
 3 medium onion
 3 green chilli
 Soy sauce
 Tomato ketchup
 Garlic, Salt
 Oil
HOW TO MAKE:
1. Prep:
 Chop 500g boiled pork.
 Chop 3 green chillies, garlic(2tbsp)
 Peel the onion.
 Cut tomatoes into chunks, capsicum into small pieces.
2. Heat oil in the pan.
 Add chopped pork to it and cook until they turn brownish. Take them
out.
3. Add onions to the pan fry until until little brownish.
 Then add chopped capsicum, tomato and stir.
 Transfer the mixture to a bowl.
4. Again heat 1tbsp oil in saute pan.
 Put chopped garlic and stir.
5. Then add fried porks and onion mixture.
 Add 1tsp pepper, salt; Stir.
 Put 2tbsp soy sauce, 3tbsp tomato ketchup and fry for 2-3mins.
Also add 1tsp garam masala. Stir for 1 more minute.
6. Serve!
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40.Apple-Glazed Pork Chops
Pork and apples are a great combination. Ever since I stopped eating apple sauce,
I’ve been looking for a way to have this combination of flavors again!
INGREDIENTS:
 2 pork chops, 1 inch thick
(about 8 ounces each)
 1 small onion, thinly sliced
 Cider vinegar
 Splenda
 Soy sauce
 Olive oil
HOW TO MAKE:
1. Put the oil(2tbsp) in a heavy skillet, and brown the pork chops in the oil.
2. When both sides are brown, stir together the 1/4cup vinegar, 1 1/2tbsp
Splenda, and the 1/2tsp soy sauce, and pour the mixture over the chops.
3. Scatter the onion on top.
 Cover, and turn the burner to low. Let the chops simmer, turning at
least once, for 45mins or until the pan is almost dry.
4. Serve the chops with the onions, and scrape all the nice, syrupy pan liquid
over them.
Yield: 2 servings, each with 8g of carbohydrates and 1g of fiber, for a total of 7g of
usable carbs and 36g of protein.
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41.Wild Rice Soup
Original recipe is made with uncooked wild rice, but this recipe use a quick-cooking
rice blend.
INGREDIENTS:
 1 pound ground beef
 2 cups chopped celery
 2 cups chopped onion
 1 can chicken broth(14-1/2
ounces)
 1 can condensed cream of
mushroom soup,
undiluted(10-3/4 ounces)
 1 package (6.75 ounces)
quick-cooking long grain and wild
rice mix
 5 bacon strips, cooked and
crumbled
HOW TO MAKE:
1. In a large saucepan, cook the beef, celery and onion over medium heat until
meat is no longer pink and vegetables are tender; drain.
 Add the water, broth, soup, rice and contents of the seasoning packet.
 Bring to a boil.
2. Reduce heat; cover and simmer for 5 minutes.
3. Garnish with bacon.
And SERVE!
for 8 servings
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42.Sausage Pizza Soup
Here’s a healthy take on ooey-gooey sausage pizza. You won’t believe how delicious
this soup really is.
INGREDIENTS:
 1/2 pound Italian turkey
sausage links(casings removed)
 1 medium zucchini, sliced
 1 cup sliced fresh mushrooms
 1 small onion, chopped
 1 can (14-1/2 ounces)
no-salt-added diced tomatoes
 1 cup reduced-sodium chicken
broth
 1 tsp dried basil
 1/4 tsp pepper
HOW TO MAKE:
1. In a large saucepan, cook the sausage, zucchini, mushrooms and onion over
medium heat until meat is no longer pink; drain.
2. Add the tomatoes, water(1 cup), broth, dried basil and pepper.
3. Bring to a boil. Reduce heat; simmer, uncovered, for 15 mins.
4. Sprinkle with fresh basil and pepper flakes if desired.
for 4 servings.
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43.French Onion Soup
It cooks on low for 3 to 4 hours.
INGREDIENTS:
 1/4 cup butter, cubed
 4 large onions, sliced
 1/4 cup sugar
 2 tbsp all-purpose flour
 2 cans reduced-sodium beef broth(29
ounces)
 2 cans condensed French onion
soup(21 ounces)
 1/2 cup grated Parmesan cheese
 9 slices French bread (1/2 inch thick)
 9 tbsp shredded part-skim mozzarella
cheese
HOW TO MAKE:
1. In a Dutch oven over medium-high
heat, melt butter.
 Add onions; saute until tender.
 Add sugar; cook and stir until lightly browned. Stir in flour until
blended; gradually add the broth, soup and water.
2. Bring to a boil. Reduce heat; cover and simmer for 10 mins.
 Stir in Parmesan cheese.
3. Meanwhile, place bread on a baking sheet. Broil 4 in. from the heat for 2
mins on each side or until toasted.
 Sprinkle with mozzarella; broil for 2 mins on each side or until
toasted.
 Sprinkle with mozzarella; broil for 2 mins or until cheese is melted.
4. Ladle soup into bowls; top each with a cheese toast.
DRESS UP CANNED SOUP You can up the nutrition and make any soup feel special
by adding these homemade touches:
 Microwave or boil your favorite vegetables until tender; add to beef, vegetable
or chicken soup
 Cut tortillas into thin strips and stir them into soup for an instant noodle effect
 Add cubed cooked sausage to bean or potato soup
 Stir cooked tortellini and your favorite herbs into tomato soup
for 9 servings
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44.Bacon-Beef Barley Soup
Served over creamy mashed potatoes, this quick, comforting soup will really hit the
spot.
INGREDIENTS:
 4 bacon strips, chopped
 1-1/2 pounds beef stew meat,
cut into
 1/2-inch pieces
 1 medium onion, chopped
 4 medium red potatoes, cut
into
 1/2-inch cubes
 1-1/2 cups fresh baby carrots,
cut in half lengthwise
 1 cup frozen corn
 1/4 cup medium pearl barley
 2 cans (14-1/2 ounces each)
beef broth
 1 can (14-1/2 ounces) diced
tomatoes with basil, oregano
and garlic, undrained
 1 jar (12 ounces) home-style
beef gravy
 1/2 tsp pepper
HOW TO MAKE:
1. In a large skillet, cook bacon over medium heat until crisp.
2. Using a slotted spoon, remove to paper towels to drain.
3. In the drippings, cook beef until meat is no longer pink; drain. In a 5-qt. slow
cooker, layer the potatoes, carrots, corn and barley.
4. Top with beef mixture and bacon.
5. Combine the broth, tomatoes, gravy and pepper; pour over top (do not stir).
6. Cover and cook on low for 8-10 hours or until meat and vegetables are
tender. Stir before serving.
7. Serve over mashed potatoes if desired.
for 7 servings
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45.Scotch Brothy
Heat the frozen soup in a saucepan on low all morning. By lunchtime, it’s hot and
ready to serve!
INGREDIENTS:
 2 pounds meaty beef soup
bones (beef shanks or short
ribs)
 6 whole peppercorns
 1 cup chopped carrots
 1 cup chopped turnips
 1 cup chopped celery
 1/4 cup medium pearl
barley
 1-1/2 tsp salt
HOW TO MAKE:
1. In a Dutch oven, combine soup bones, water, peppercorns and salt.
2. Cover and simmer for 2-1/2 hours or until the meat comes easily off the
bones.
3. Remove bones. Strain broth; cool and chill. Skim off fat.
4. Remove meat from bones; dice and return to broth along with remaining
ingredients.
5. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until
vegetables and barley are tender.
Serve!
for 6-8 servings
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46.Beef Vegetable Soup
INGREDIENTS:
 1-1/2 cups frozen mixed
vegetables, thawed
 1-1/4 cups frozen corn,
thawed
 1 can (15 ounces) tomato
sauce
 1-1/4 cups beef broth
 1 tbsp soy sauce
 1 tbsp molasses
HOW TO MAKE:
1. In a large skillet, cook beef and onion over medium heat until meat is no
longer pink; drain.
2. Stir in remaining ingredients.
3. Bring to a boil.
 Reduce heat; cover and simmer for 10 mins or until hot and bubbly.
for 4 servings
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47. Banana Chocolate Chip Cookies
These soft cookies have a cake-like texture and lots of banana flavor that you will
absolutely love.
INGREDIENTS:
 1/3 cup butter, softened
 1/2 cup sugar
 1 egg
 1/2 cup mashed ripe banana
 1/2 tsp vanilla extract
 1 tsp baking powder
 1/4 tsp salt
 1/8 tsp baking soda
 1 cup (6 ounces) semisweet chocolate
chips
HOW TO MAKE:
1. In a small bowl, cream butter and sugar until light and fluffy.
2. Beat in the egg, banana and vanilla.
3. Combine the flour, baking powder, salt and baking soda; gradually add to
creamed mixture and mix well.
4. Stir in chocolate chips. Drop by tablespoonfuls 2 in. apart onto baking
sheets coated with cooking spray.
5. Bake at 350°F for 9-11 mins or until edges are lightly browned. Remove to
wire racks to cool.
SHAPE DROP COOKIES (TWO METHODS)
 Fill a teaspoon or tablespoon with dough. Use another spoon or small rubber
spatula to push the mound of dough off the spoon onto a cool baking sheet. Place
dough 2 to 3 in. apart or as recipe directs.
 An ice cream scoop is a perfect utensil for making uniformly sized drop
cookies. (A 1 tablespoon-sized ice cream scoop will result in a standard- size

2-in. cookie.) Just scoop the dough, even off the top with a flat-edge metal
spatula and release onto a baking sheet
for 36 cookies.
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48. Soft & Chewy Bread/Bun
Soft and chewy bread bun. Yummy!
INGREDIENTS:
 250g Bread flour (2 cups)
 water or milk (1/2 cup)
 milk powder 4 tbsp(25g)
 1 large egg
 1tsp yeast
 3 tbsp sugar
 3/4 tsp salt
 3 tbsp butter
HOW TO MAKE:
1. Mix all the ingredients in a bowl except butter.
 Stir in flour until you have a soft, shaggy dough.
 Put dough on to a floured work surface, add butter and knead until
smooth and elastic, 10-15 mins.
2. Butter the inside of a large bowl; place dough in bowl, turning to coat.
 Cover bowl with plastic wrap; let stand in a warm spot until dough has
doubled in size, about 1 hour.
3. Turn dough onto surface, punch the air out, do not knead,
 divide dough into 9 pieces.
4. Roll flat first and then shape into small balls
5. In a small bowl, beat egg until blended; brush onto rolls.
6. Let it rise until almost double.
7. Bake until golden brown, about 20mins, rotating pans halfway through.
8. Let rolls cool 15mins before serving.
Important notes:
*If yeast is old (or not good quality) your dough won’t rise properly. Use good
quality(new) yeast.
See the video>>>https://youtu.be/5Ce2IJgxW2E
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49. Chocolate Lover’s Dream Cookies
These rich chocolate cookies with white chocolate chips are scrumptious.
INGREDIENTS:
 6 taps canola oil
 1/4 cup butter, softened
 3/4 cup packed brown sugar
 1/2 cup sugar
 2 eggs
 1 taps vanilla extract
 1-1/4 cups all-purpose flour
 1/2 cup baking cocoa
 1/4 taps baking powder
 1 cup white baking chips
 1 cup (6 ounces) semisweet
chocolate chips
HOW TO MAKE:
1. In a large bowl, beat the oil, butter and sugars until well blended.
 Add eggs, one at a time, beating well after each addition.
 Beat in vanilla. Combine the flour, cocoa and baking powder;
gradually add to oil mixture and mix well.
 Stir in chips.
2. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets.
3. Bake at 350° for 12-15 mins or until edges begin to brown.
4. Cool for 1 min before removing from pans to wire racks.
CHOCOLATE PECAN COOKIES: Omit white baking chips. Stir in 1 cup chopped
pecans along with the semisweet chips.
for 42 cookies.
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50. Chewy Oatmeal Cookies
Chocolate chips, raisins, nuts and cinnamon into this oatmeal cookies. just simple as
that.
INGREDIENTS:
 1 cup butter, softened
 1 cup sugar
 1 cup packed brown sugar
 2 eggs 1 tablespoon molasses
 2 teaspoons vanilla extract
 2 cups all-purpose flour
 2 cups quick-cooking oats
 1-1/2 teaspoon baking soda
 1 teaspoon ground cinnamon
 1/2 teaspoon salt
 1 cup each raisins and chopped
pecans
 1 cup (6 ounces) semisweet
chocolate chips
HOW TO MAKE:
1. In a large bowl, cream butter and sugars until light and fluffy.
 Add the eggs, molasses and vanilla; beat well.
 Combine the flour, oats, baking soda, cinnamon and salt;
gradually add to creamed mixture and mix well.
2. Stir in the raisins, pecans and chocolate chips.
3. Drop by tablespoonfuls 2 in. apart onto greased baking sheets.
4. Bake at 350° for 9-10 mins or until lightly browned.
5. Cool for 2 mins before removing to a wire rack.
for 60 cookies.
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51. Rocky Road Brownies
Chocolate chips, marshmallows and nuts, always makes happy times !
INGREDIENTS:
 4 ounces unsweetened chocolate,
chopped
 1 cup butter, cubed
 2 cups sugar
 4 eggs
 1 tsp vanilla extract
 2 cups miniature marshmallows
 1 cup chopped pecans or walnuts
 1-1/2 cups semisweet chocolate
chips, divided
HOW TO MAKE:
1. In a microwave, melt unsweetened chocolate and butter;
2. stir until smooth.
3. Cool.In a large bowl,
4. beat the sugar, eggs, vanilla and chocolate mixture until smooth.
5. Add flour and mix well. Fold in marshmallows, nuts and 1/2 cup chocolate
chips.
6. Spread into a greased 13-in. x 9-in. baking pan.
7. Sprinkle with remaining chocolate chips.
8. Bake at 350° for 40-45 minutes or until top is set.
9. Cool on a wire rack. Cut into bars.
for 30 cookies.
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52. EASY SCONES
This is simple scone recipe. Recipe doesn’t use sugar and eggs but you can add them
as you wish. no problem!
INGREDIENTS:
 2 Cup Flour
 1tsp Salt
 1tsp Baking Powder
 75g Butter
 1 Cup Milk
HOW TO MAKE:
1. Mix all dry ingredients.
2. Add the butter in pieces and mix.
3. Pour in the milk and work the dough.
4. Bake for 10-12min in the oven 250°C.
See the video>>>https://youtu.be/6UMZcpWVA4s
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53. Fresh And Fruity Spinach Salad
Fruit and spinach makes a delicious combination.
INGREDIENTS:
 1 package (6 ounces) fresh baby spinach
 1 medium nectarine, chopped
 1/2 cup chopped fresh strawberries
 2 medium kiwifruit, peeled and sliced
 1/2 cup chopped walnuts, toasted
 STRAWBERRY VINAIGRETTE:
 1/2 cup halved fresh strawberries
 1 tbsp balsamic vinegar
 1 tbsp sugar
 1/4 tsp salt
 1/8 tsp dried tarragon
 1/8 tsp pepper
 1/3 cup plus
 2 tsp olive oil
HOW TO MAKE:
1. In a large bowl, combine the spinach, nectarine, strawberries, kiwi and walnuts.
2. Place the first six vinaigrette ingredients in a blender; cover and process for 15
seconds.
3. While processing, gradually add oil in a steady stream. Drizzle over salad
and toss to coat.
2 Methods to PEEL A KIWIFRUIT
1 Cut both ends from fruit. Using a spoon, scoop out the flesh.
2 Cut both ends from fruit. Using a vegetable peeler, peel off fuzzy brown skin. Cut
into slices, wedges or chunks with a sharp knife.
for 10 servings.
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54. Hot Bacon Asparagus Salad
This salad is so easy to make.
INGREDIENTS:
 7 bacon strips, diced
 1 pound fresh asparagus, trimmed
 1/3 cup white vinegar
 1 tbsp sugar
 1/2 tsp ground mustard
 1/4 tsp pepper
 4 cups torn salad greens
 1/2 cup sliced almonds
 2 hard-cooked eggs, sliced
HOW TO MAKE:
1. In a large skillet, cook bacon over
medium heat until crisp.
2. Using a slotted spoon, remove to
paper towels to drain, reserving 2-3
tbsp drippings.
3. Cut asparagus into 1-1/2-in. pieces;
saute in drippings until crisp-tender.
4. Add the vinegar, sugar, mustard, pepper and bacon.
5. Cook and stir for 1-2 minutes or until heated through.
6. In a large salad bowl, combine salad greens and almonds.
7. Add the asparagus mixture; toss gently.
8. Arrange eggs over the salad.
PREPARE ASPARAGUS:
1. To prepare asparagus, rinse stalks well in cold water.
2. Snap off the stalk ends as far down as they will easily break when gently
bent, or cut off the tough white portion.
3. If stalks are large, use a vegetable peeler to gently peel the tough area of the
stalk from the end to just below the tip.
4. If tips are large, scrape off scales with a knife.
for 6 servings.
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55. Mojito Marinated fruit
A mojito-inspired syrup marinates assorted fruits makes a uniquely refreshing salad.
INGREDIENTS:
 2/3 cup sugar
 1/3 cup water
 1/2 cup light rum
 2 tbsp lime juice
 1 tbsp grated lime peel
 2 cups each cantaloupe,
honeydew and seedless
watermelon balls
 2 cups cubed fresh pineapple
 3 mint sprigs
HOW TO MAKE:
1. In a small saucepan, combine sugar and water.
2. Cook and stir over medium heat until sugar is dissolved.
3. Remove from the heat.
4. Stir in the rum, lime juice and peel.
5. Cool. In a large bowl, combine the melon, pineapple and mint.
6. Add marinade; toss to coat.
7. Cover and refrigerate overnight.
8. Discard mint.
9. Spoon the fruit with syrup into serving cups.
10. Garnish with additional mint if desired.
for 10 servings.
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56. Artichoke Caprese Platter
The classic Italian combination of mozzarella, tomatoes and basil.
INGREDIENTS:
 2 jars (7-1/2 ounces each)
marinated artichoke hearts
 2 tablespoons red wine vinegar
 2 tablespoons olive oil
 6 plum tomatoes, sliced
 1 pound fresh mozzarella cheese,
sliced
 2 cups loosely packed fresh basil
leaves
HOW TO MAKE:
1. Drain artichokes, reserving 1/2 cup marinade; cut artichokes in half.
2. In a small bowl, whisk the vinegar, oil and reserved marinade.
3. On a large serving platter, arrange the artichokes, tomatoes, mozzarella
cheese and basil.
4. Drizzle with vinaigrette.
for 10-12 servings.
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57. Buffalo Chicken Wraps
Recipe is awesome with tender chicken, tortillas, crunchy vegetables and spicy
buffalo wing sauce. But feel free to change the veggies to suit your taste.
INGREDIENTS:
 1-1/2 pounds chicken tenderloins
 1 cup buffalo wing sauce, divided
 8 lettuce leaves
 8 flour tortillas (10 inches), warmed
 16 bacon strips, cooked
 1 small green pepper, cut into strips
 1/2 cup ranch salad dressing
HOW TO MAKE:
1. In a large skillet, bring chicken and
1/2 cup buffalo wing sauce to a boil.
2. Reduce heat; cover and simmer for
10-12 minutes or until meat is no
longer pink.
3. Remove from the heat; cool slightly.
4. Shred chicken with two forks.
5. Place a lettuce leaf on each tortilla;
spoon about 1/2 cup chicken mixture down the center.
6. Top with bacon and green pepper.
7. Drizzle with ranch dressing and remaining buffalo wing sauce; roll up.
CUT A BELL PEPPER INTO STRIPS
1 Cut the top and bottom from the pepper and discard. Cut each side from pepper by
slicing close to the center and then down. Scrape out the seeds and discard.
2 Cut away any ribs.
3. Place the pepper on the work surface and flatten slightly with your hand. Cut
lengthwise into thin strips.
for 8 servings.
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58. Hot Ham ‘N’ Cheese Sandwiches
These sandwiches are so fast and hassle-free that you’ll end up eating them quite
often. You can call them burgers also.
INGREDIENTS:
 2 taps mayonnaise
 2 kaiser rolls, split
 1/4 cup shredded cheddar
cheese
 4 slices cooked bacon
strips
 6 slices deli ham (1/2
ounce each)
 1/4 cup shredded part-skim
mozzarella cheese
HOW TO MAKE:
1. Spread mayonnaise over rolls.
2. Layer roll bottoms with cheddar cheese, bacon, ham and mozzarella
cheese; replace tops.
3. Wrap sandwiches in foil; place on an ungreased baking sheet.
4. Bake at 350° for Wrap sandwiches in foil; place on an ungreased baking
sheet.
5. Bake at 350° for 15-20 minutes or until cheese is melted.
for 2 servings.
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59. Pesto Blts
Simple but delicious!
INGREDIENTS:
 2 tbsp mayonnaise
 1 tbsp prepared pesto Dash
pepper
 4 slices whole wheat bread,
toasted
 2 slices Havarti cheese (1
ounce each)
 2 bacon strips, cooked and
halved
 2 lettuce leaves
 4 slices tomato
HOW TO MAKE:
1. In a small bowl, combine the mayonnaise, pesto and pepper.
2. Spread evenly over one side of each slice of toast.
3. On two slices, layer with cheese, bacon, lettuce and tomato; top with
remaining toast.
for 2 servings.
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60. Stuffed Barbecue Burgers
With cheese and vegetable filling, they’ll surely satisfy any crowd.
INGREDIENTS:
 2 pounds ground beef
 1 cup (4 ounces) shredded
cheese of your choice
 1/3 cup finely chopped green
pepper
 1/3 cup finely chopped tomato
 3 fresh mushrooms, finely
chopped
 2 green onions, finely chopped
 1/2 cup barbecue sauce
 1 tbsp sugar
 4 hamburger buns, split
HOW TO MAKE:
1. Shape beef into eight patties.
2. In a large bowl, combine the cheese, green pepper,Shape beef into eight
patties.
3. In a large bowl, combine the cheese, green pepper, tomato, mushrooms and
onions.
4. Top half of the patties with vegetable mixture.
5. Cover with the remaining patties and firmly press edges to seal.
6. Grill, covered, over medium heat or broil 4 in. from the heat for 3 minutes on
each side.
7. Brush with barbecue sauce and sprinkle with sugar.
8. Grill, covered, or broil 5-6 minutes longer on each side or until a meat
thermometer reads 160°, basting occasionally.
9. Serve the burgers on buns.
for 4 servings.
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.

61. Parmesan Chicken Cutlets
For a quick make this recipe will be your best choice.
INGREDIENTS
 1 or 2 cups of flour
 3 eggs
 1½ cups panko (Japanese
breadcrumbs)
 Grated Parmesan
 Salt and black pepper
 Skinless, boneless chicken
cutlets (about 1½ lb. total)
 Olive oil
 Mustard powder
DIRECTIONS
1. Pound chicken cutlets to 1/4”
thickness-Place between
pieces of freezer paper or
freezer bags to thaw.
2. Place flour in a
shallow bowl. Beat eggs in
another.
3. Combine breadcrumbs,
Parmesan, and mustard
powder in another bowl
and season mixture with salt and pepper.
4. Season chicken with salt and pepper, then dredge in flour, shaking off any
excess. Transfer to beaten egg and turn to coat. Lift from bowl, allowing
excess to drip back into bowl.
5. Coat with breadcrumb mixture, pressing to adhere.
6. Heat 6 tbsp oil in a large heavy skillet or a cast-iron skillet over medium-high
heat.
7. Cook cutlets, adding remaining 2 tbsp oil to pan between batches, until golden
brown and cooked through, about 4 minutes per side.
8. Transfer cutlets to a plate and season with salt.
AND… Serve!
That’s it.
For 4 servings.
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62. Salmon & Green bean Recipe
Take whole piece of salmon for a family. You can cut into adult and
children-sized portions.
INGREDIENTS
 4 salmon fillets (or a 500g piece
to cut up yourself)
 100g green beans,
 noodles or rice, to serve
 1 lemon
 2 tbsp low-salt soy sauce
 1 tbsp honey
 1 tbsp mirin
 1 garlic clove, crushed
HOW TO MAKE:
1. Heat oven to 180C/160C fan/gas
4. Place a sheet of baking
parchment on a baking tray and
lay the salmon diagonally across
it.
2. Cook the beans in boiling water
for 1 min and drain. Arrange the
beans in piles around the salmon
and add the lemon wedges to the baking tray.
3. Mix the soy sauce, honey, mirin and garlic, and pour half of it over the beans
and salmon.
4. Cook for 15 mins, then pour the rest of the sauce over the salmon.
5. Cook for another 5 mins. Squeeze over the lemon and serve with noodles or
rice.
Recipe from Good Food magazine
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63. Use-It-Up Frittata
This one is easier to make than it looks.
INGREDIENTS
 6 large eggs
 1½ cups leftover roasted
vegetables (cut into ½-inch pieces)
 ½ cup leftover cooked grains
 1 ounce coarsely grated or
crumbled cheese
 1 tbsp finely chopped tender
herbs(thyme, basil, and/or chives)
 Kosher salt
 Freshly ground black pepper
 2 tbsp extra-virgin olive oil, divided
HOW TO MAKE:
1. Stir eggs in a medium bowl (until
streak-free).
2. Add vegetables, grains, grated
cheese, and
herbs. Season with salt and pepper.
And mix.
3. Heat 1 Tbsp. oil in a medium nonstick skillet over medium; swirl the skillet to
coat with oil.
4. Add the mixture and cook until edges are set (about 30 seconds).
5. Bring eggs toward center of the pan to form curds by stirring mixture in a
circular motion and let it sit until edges are set again.(about 1 min)
6. Reduce heat and let it cook for about 5 mins.
7. Shake skillet to loosen frittata. Place a large plate over skillet. Add 1 tbsp of
oil, swirl to coat and place the frittata back in the skillet.
8. Cook until set all the way through, about 3 mins.
9. Let frittata cool in skillet 5 mins, season with salt and pepper.
Cut into wedges and serve!
Tips:
 Tilt and lift the edges of the skillet so that uncooked parts of mixture will flow to
edges. This will help you to get a perfectly cooked frittata.
 It is okay to use leftovers for the vegetables and grains.
 And use leftover frittata for next day.
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64. Magic Crispy Chicken
INGREDIENTS:
 1½ pounds boneless, skinless
chicken thighs (about 6)
 1 egg yolk
 2 cups panko (Japanese
breadcrumb)
 ½ cup extra-virgin olive oil
 mayonnaise
 Dijon mustard
 salt
 Freshly ground black pepper
HOW TO MAKE:
1. Pat chicken dry with paper towels.
2. Whisk egg yolk, 3 tbsp
mayonnaise, 1 tbsp Dijon
mustard, 1½ tsp salt, and several
cranks of black pepper in a large bowl
until smooth.
3. Add chicken to bowl(mixture)
and turn pieces several times with
tongs until evenly coated; set aside.
4. Heat ½ cup oil in a medium skillet over medium.
5. Add remaining panko and cook, stirring constantly with a wooden spoon,
until crumbs are golden brown, about 5 minutes. (Make sure incorporate darker
crumbs that form at the perimeter)
6. Remove skillet from heat and let cool several minutes.
7. Take 1 piece of chicken at a time and place in skillet. Using 1 hand, pat
surrounding toasted panko over top of thigh, pressing firmly to
adhere. Turn chicken and repeat on other side with more crumbs.
8. Lightly shake off excess crumbs.
9. Position a rack in center of oven; preheat to 450°. Place a wire rack inside a
rimmed baking sheet. Transfer chicken to wire rack.
10. Transfer sheet to oven and bake chicken until fully cooked through for 15–20
mins.
Let cool and serve.
Note:Juices run clear when pierced with a knife, and breadcrumbs have gone deep
brown-when properly cooked.
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65. Sloppy Joe Mac n Cheese
INGREDIENTS:
For Sauce
 1 1/2 cup tomato sauce
 4 tablespoons dark brown sugar
 2 tablespoon tomato paste
 4 teaspoons Worcestershire sauce
 1 teaspoon kosher salt
 1/2 teaspoon ground black pepper
In a medium bowl, whisk together all the
ingredients for the sauce and set aside.
For the rest
 4 cups dry rotini (or any
spiral-shaped) pasta
 2 tablespoon vegetable oil
 1 1/2 cup diced onion
 2 medium green bell pepper, diced
(about 1 cup)
 2 cup freshly grated sharp cheddar cheese
HOW TO MAKE:
1. Cook the pasta as the directions on the package.
2. Heat up the vegetable oil in a large skillet over medium-high heat. Add the
onion, green bell pepper and garlic. Sauté until fragrant and softened, about 5
minutes.
3. Add the ground beef to the skillet and break it up with your spatula. Cook until
ground beef is thoroughly cooked through, about 5 to 7 minutes.
4. Add the sauce to the skillet. Then add the pasta (drained of excess water),
and then add cheese.
5. Turn the heat down to medium-low, and toss the mixture until the cheese has
melted and the ingredients are evenly coated and distributed throughout…
Serve warm.
From “Dinner for Two” by Julie Wampler
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66. Colcannon Fish Pie Recipe
Although this fish pie takes about an hour to make you can put this in the freezer and
store for multiple servings. So worth it!
INGREDIENTS:
 600g Maris Piper potatoes,
peeled and diced
 4 large Savoy cabbage leaves
(about 100g), finely sliced
 500g pack leeks, sliced
 1 tbsp vegetable oil
 1 onion, finely chopped
 1 chicken or fish stock cube,
made up to 300ml
 300ml milk
 3 tbsp cornflour, mixed with 4 tbsp
of the milk (above) to make a thin
paste
 200g frozen peas
 390g pack fish pie mix
 50g mature Cheddar, grated
HOW TO MAKE:
1. Preheat the oven to gas 6, 200°C, fan 180°C. Boil the potatoes for 15 mins
until almost tender, then add the cabbage and 1 leek. Boil for 3-4 mins, then
drain and set aside.
2. Meanwhile, heat the oil over a medium heat in a large, deep frying
pan. Fry the onion and remaining leeks for 5 mins, then add the stock and
milk. Add the cornflour paste and simmer for 5-8 mins, stirring, until it thickens
and comes to the boil.
3. Add the peas and fish, season and pour into a 1.5ltr pie dish. Mash the
cooked potato and veg mix together; season. Spoon over the fish mix, top with
the cheese and bake for 30 mins until golden and bubbling.
Note:you can keep this stored in the freezer for a few weeks without losing the quality
and the taste.
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67. Butternut Squash Risotto Recipe
INGREDIENTS:
 1 butternut squash, about 1kg
(2¼lb), deseeded, peeled and cut
into chunks
 250g (8oz) risotto rice
 3 tbsp light olive oil
 1 onion, peeled and chopped
 150ml (¼ pint) white wine
 Approximately 1 litre (1¾ pints)
vegetable stock
 2 tbsp freshly chopped sage
 Salt and freshly ground black
pepper
HOW TO MAKE:
1. Set the oven to gas mark 6 or
200°C.
2. Place the chunks of butternut
squash in a shallow roasting tin
and pour over 2 tbsp of light olive
oil. Turn the squash to coat it in
the oil, then bake it in the oven
for 20-30 mins, turning it occasionally, until it’s a light-golden colour at the
edges.
3. Meanwhile, heat the remaining olive oil in a deep frying pan and add the onion.
Cook the onion over a medium heat for about 5 mins, until it softens, but
doesn’t colour.
4. Add the rice to the pan, and stir it well to mix it in with the onion, and
then add the wine to the pan. Bring it to a simmer, and then stir until the wine
is almost completely absorbed.
5. Bring the stock to the boil and then gradually add it to the risotto, stirring the
risotto well, until the rice is just cooked. Adding the stock slowly and stirring well
will help to make a thick, almost creamy risotto.
Note:recipe, originally make with risotto rice but you may choose other options as you
like.
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68. Chinese Style Maggie Noodles Soup Recipe
There’s quite a bit ingredients to this one to make the noodles spicier or more tasty.
But you can always adjust the spice and other ingredients for your taste.
INGREDIENTS:
 Maggie
 Carrots, Cabbage, Green
bean
 Capsicorn
 Corn(1 cup boiled)
 Onions, garlic and ginger
 Green chilli
 black pepper, salt, vinegar
 soya sauce, tomato sauce, red
chilli sauce
Prep:
 Chop 3 green chillies, 1 onion, 2 carrots, 1 capsicorn, cabbage(1cup), green
bean(1cup)
 Also chop 4 cloves of garlic and ginger(1tsp)
DIRECTIONS:
1. Heat oil in a pan.
2. Add the chopped/prep ingredients to oil and stir.
3. Add 3 cups of water and then black pepper, salt 1tsp each.
4. Also add 1/2 tsp vinegar, 1tsp soya sauce, 1tsp red chilli sauce, 1tsp tomato
sauce and then last but not least maggie packets.
5. Cover with the lid, mix and cover again. Cook for a 1-2 mins.
And serve! You can sprinkle chopped spring onion to garnish.
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69. Chunky vegetable pasta
There are lot of pasta recipes. This one is made with carrots, tomatoes and some
cabbage.
INGREDIENTS:
 Pasta
 Water (to boil pasta)
 Capsicum(50g)
 2 Onions
 2 Tomatoes
 1 Carrot
 1cup Cabbage
 Red chilly powder, Turmeric
powder, Coriander powder
 salt
Prep:
 Slice 2 onions, 1 carrot,
capsicum(50g), 2 tomato,
cabbage(1cup)
 Shred cabbage(1cup)
HOW TO MAKE:
1. Boil water in a large pan(add 1tsp of salt), when water is boiling add pasta and
cook for 10mins. And then strain pasta.
2. Heat oil(2tbsp) in a pan and add sliced vegetable and onions.
3. Stir, put the lid on and cook for 2mins.
4. Then add 1tbsp red chilli powder, turmeric and coriander powder(1/2tbsp
each) Also add some salt.
5. Cover with a lid and cook for 1min.
6. Add pasta. Cook for 2mins.
Pasta is ready to serve!
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70. One Pot Vegan Rice Recipe
This one is a bit long recipe. But it is worth a try.
INGREDIENTS:
 1 Medium Onion
 Veges:1 Medium Potato
(200g approx.), Green Beans
(150g), 1 Medium Carrot
(150g), Bell Pepper (400g )
 3 Garlic Cloves, 1 Inch
Ginger,salt
 1/2 Cup of peas(any beans)
 1 Cup Tomato Puree or
Spaghetti sauce or 4 Medium
Tomatoes (blended)
 1/2 Teaspoon Turmeric
Powder, 1 Tsp Cumin Powder
 1 Cup Rice (Washed) 1+ 1/2
Cups Water OR Vegetable
Stock OR Chicken Stock
 1/2 Cup Chopped Parsley
OR Cilantro
Prep:Chop veges, onions, ginger
and garlic
HOW TO MAKE:
1. Put 3 tbsp oil and heat.
2. Add chopped onions to pan and cook until caramelized.
3. Then add garlic, ginger, potatoes and 1tsp salt. Cook until potatoes are
slightly fried.
4. Add veges and stir, let cook until veges are nicely fried.
5. Add tomato puree, turmeric powder, cumin powder and stir. Cook for 5mins
6. Add 1cup of rice(basmati) and salt to your taste, 1cup of water, peas(or any
beans)
7. Reduce heat to low, cover and cook for 20mins.
8. Remove lid and turn off heat.
9. Add chopped parsley/cilantro and mix.
And done! See the video for more details.
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71. Spicy Crepe Paratha
Learn how to make these different kind of pancakes because you can make this in
10mins, so use it whenever you’ll need to prepare a meal in a short time.
INGREDIENTS:
 Wheat flour(1/2 cup)
 All purpose flour(1/2 cup)
 1 onion
 1 carrot
 2 tomatoes
 Caspsicum(chopped 1cup)
 Chilli flakes, cilantro, salt
 Cheese
 Milk(300g)
HOW TO MAKE:
1. Add wheat, all purpose flour (1/2 cup each) to a big bowl.
2. Then add onion, carrot, tomatoes and capsicum chopped; 1tbsp chilli flakes,
1tbsp cilantro(chopped), 1/2cup cheese, 1tsp salt
3. Also add 300ml milk and mix.
4. Coat oil in a pan. Then put 1 1/2laddle to the pan.
5. Make it round shape(you can use a cookie cutter but a big one. If the paratha
is too thick, inside won’t properly cook).
6. Cook 1-2mins each side.
And that’s how you make paratha. Or you can also call pancakes(a different kind of).
Use sauce or whatever you like to devour these with.
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72. Vegan Lasagna with Bread Slices
INGREDIENTS:
 To make white sauce:
 2 Medium tomatoes
 3 tbsp Butter
 1 Cup Milk
 Oregano
 To make red sauce:
 2 tbsp chopped garlic
 1 Medium onion
 1 Tsp Red chilli powder,
1 Tsp Oregano, 1/2 Chilli
flakes
 1/2 Tsp Sugar
 To saute vegetables:
 2 Tsp Oil
 Garlic
 Boiled sweetcorn
 2 Small Capsicum
 1 Cup Button
mushrooms
 1 Small Tomato
 1 Tsp Chilli flakes
 To make Lasagna:
 8-10 White bread slices
 Cheese(mozzarella or other)
HOW TO MAKE:
 Tomato puree:
1. Add 1/2cup water to the pan and 2 tomatoes.
2. Cook for 10-12mins in medium flame.
3. Take them out(remove or not the skin-upto you) and grind them.
 White sauce:
4. Heat 2 tbsp butter in the pan.
5. Add 1/2 cup all purpose flour. Whisk for 2-3mins.
6. Then add 1cup milk. Reduce flame to low.
7. Add 1/2tbsp oregano, salt.
8. Mix and set aside; White sauce is ready.
 Red sauce:
1. Heat 3tbsp oil and add 3 garlic, 1 medium onion chopped into the pan.
2. Add tomato puree, 1tsp red chilli flakes, 1tsp oregano and salt.
3. Also add 1/4cup water, 1/2tsp sugar and mix.
4. Red sauce is also ready.
 Vege saute:

1. Again heat 2tbsp oil in a pan.
2. Add 2tbsp garlics(chopped),1/2cup boiled sweetcorn, 2 capsicum, 1
tomato(chopeed), 1tsp chilli flakes
3. Mix and cook until veges are cooked.
4. Vegetable saute is done;set aside.
 Roll bread slices to make them thin.
 You can layer as you wish but for reference this recipe use:
 Spread red sauce in the bottom of baking dish. Then white sauce, put
4 slices of bread. again red sauce>white sauce>vege mix , etc.
 Sprinkle some vege saute on top.
 Preheat oven to 180C and bake 10-15mins.
I know..! It’s a long recipe. But it’s too good to throw away so see the recipe
video(youtube)
link>>>https://youtu.be/GhMCvJvUQRg
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73. Simple Persian Salad
Here’s a delicious vegetable salad for vegan food lovers. It’s a quick make so why not
give a try.
INGREDIENTS:
 2 cucumber
 4 tomato
 1 onion
 Fresh mint/parsley
 2 tbsp Feta cheese crumbles
 2 limes
 1tbsp extra-virgin olive oil
 1/2tsp black pepper oil
HOW TO MAKE:
 Prep:
 Chop cucumber, tomatoes, onion and parsley
 Extract juices of 2 limes
 add 1tbsp extra-virgin olive oil, 1/2tsp black pepper to lime juice.
 Salad:
 Add chopped cucumber, tomato, onion, parsley and 2tbsp feta cheese
crumble.
 Add lime juice mixture.
 Mix well and serve!
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For Weight Loss

74. Easy 5 Minute Keto Pizza
Now you can get pizza done in 5 mins. And the best part is they are 100% keto
friendly. So… the guilty-free kind.
INGREDIENTS:
 Eggs
 Parmesan Cheese
 Psyllium Husk Powder
 Italian Seasoning
 Salt to Taste
 Frying Oil
 for topping:Mozzarella Cheese,
keto-friendly tomato sauce
HOW TO MAKE:
1. Add Parmesan Cheese(2 tbsp),
Psyllium Husk Powder(1 tbsp),
Italian Seasoning(1/2 tsp) , salt and
2 eggs to the blender and mix.
2. Heat frying oil (about 2 tsp) in a pan
over medium-high heat.
3. When the oil is hot, add the mixture
to the pan.
4. Spread the mixture into a circle
shape.
5. Once the edges have started to set and look slightly brown, flip the pizza crust
and cook on that side for about a minute. Turn the stove off.
6. Spoon keto-friendly tomato sauce(3 tbsp) over the pizza and spread.
Add cheese on sauce, then put pizza into the oven to broil.
7. broil for 1-2 mins or until cheese is bubbling.
And that’s it. Time to Serve! How easy it is!
Note:Use a oven-safe pan or transfer pizza crust to a small cooking sheet to broil.
Ingredients shown are for one pizza.
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75. Keto Cauliflower Hamburgers
In the past being on a diet like keto was tiring. But now it doesn’t have to be. You can
have the keto version of any of your favorite food(or used to be)…like this hamburger.
INGREDIENTS:
 Cauliflower Grated(180g)
 Parmesan cheese
 Cheddar Cheese
 1 Egg
 Salt & Pepper
 Ground Pork(200g)
 Dried Mixed Herbs
 Spring Onion Chopped
 Frying oil
HOW TO MAKE:
Part 1-Cauliflower buns
1. Microwave grated cauliflower
for 5-7 mins and squeeze out
water with a tea towel(any
clothe)
2. Add 180g of cauliflower with
parmesan cheese(25g), salt,
pepper and 1 egg to a bowl
and mix them.
3. Make 4 buns using cookie mold using the mixture.
4. Bake in the oven at 190C for 20-25 mins(until buns turns golden) Let it cool.
Set aside.
part 2-Pork hamburger patties
1. Mix-ground pork(200g), salt, pepper, spring onion(1 chopped) and dried
herbs(optional)
2. Shape into 2 hamburger patties(molds)
3. Heat the frying oil and lay the patties in the skillet.
4. Cook 3-4 mins each side.
5. Add cheddar cheese(30g) on top of cooked side and cover the skillet with a
pan so that cheese melts with the heat.
6. Add hamburger patties plus condiments(tomato slices, butter, lettuce)
between 2 cauliflower buns to make one hamburger.
You can make 2 hamburgers with recipe in mentioned portions of ingredients.
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76. Cloud Eggs
Takes total of 20 mins to prepare and recipe will make 4 egg clouds.
INGREDIENTS:
 8 large eggs
 freshly grated Parmesan(1 cup)
 deli ham, chopped(1/2 lb)
 Kosher salt
 black pepper
 chives, for garnish(chopped)
HOW TO MAKE:
 Preheat oven to 450C
 Separate egg whites into a large bowl. Yorks set aside in another bowl.
 Whisk the egg white (about 3 mins) until stiff peaks form.
 Add the parmesan cheese(1 cup) and ham(1/2 lb) into the form and season
with salt and pepper.
 Make 8 mounds of egg whites into baking sheet and indent centers to form
nests.
 Bake until lightly golden(about 3 mins)
 Then spoon an egg yolk into center of each nest and season with salt and
pepper. Bake until yolks are set.
Now your egg clouds are done. Garnish with chopped chives and serve.
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77. Low Carb Fried Mac & Cheese
Very easy to make. Just make sure you fry the patties until just fine for your taste.
(depends on size, thickness of patties)
INGREDIENTS:
 Cauliflower, Riced
 Cheddar Cheese
 3 Large Eggs
 2 tsp Paprika
 1 tsp Tumeric
 3/4 tsp Rosemary
HOW TO MAKE:
1. Rice the cauliflower(1 head) in food processor and microwave for about 5
mins.
2. Remove water from cauliflower using a kitchen towel(or paper towel)
3. Add 3 eggs(1 at a time), shredded cheese(1 1/2 cup), spices to riced
cauliflower and mix together.
4. Heat olive oil in a pan(on high)
5. Form small pattie and fry both sides until crisp.
Note:When processing cauliflower, first cut it into florets(making sure to get excess
stem off. Put in food processor and pulse until the consistency of short grain rice.
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78. Bacon, Egg and Cheese Ramen
INGREDIENTS:
 2 ramen packs (seasoning
packets discarded)
 4 slices bacon, chopped into
1/2-inch pieces
 2 eggs
 1 cup shredded sharp
Cheddar
 2 scallions,
 sliced Sriracha or other hot
sauce
 1 tsp olive oil ground pepper
HOW TO MAKE:
1. Boil noodles according to package instruction.
2. Add eggs and cheese to a bowl and whisk.
3. Heat skillet over medium heat. Cook bacon until brown and crisp.
4. Add the noodles to the skillet and mix with bacon.
5. Pour egg-cheese mixture to the skillet and mix together.
6. Put the noodle into a bowl and garnish with scallions, pepper, sauce, as you
want.
And serve!
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79. Coconut Flour Pancakes
Cooking time-15 mins and recipe makes 5 servings.
INGREDIENTS:
 Coconut Flour(25g)
 Cream Cheese(50g)
 Butter(50g)
 Heavy Whipping
Cream(50g)
 3 Eggs
 Baking Powder
 Vanilla Extract
 Cinnamon Powder
 pinch of salt
HOW TO MAKE:
1. Add butter and cheese (50g each) and melt in microwave for 30 seconds.
2. Take it out, add whipping cream(50g) and whisk well.
3. Once the mixture is cooled, add 3 eggs, coconut flour, baking powder(1/2 tsp),
cinnamon powder (1/2 tsp), vanilla extract(1/2 tbsp), pinch of salt
and whisk until the batter is smooth.
4. Heat olive oil, add the pancake batter forming a circle shape.
5. Cook it for 3-4 min each side*
6. Remove from the pan and serve.
Note:If the batter is too thin for you, you can add more coconut flour upto 25g;
*Cook the pancake covered with a lid on medium flame. Flip it and cook that side the
same way. This way batter doesn’t spray over and flip smoothly.
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80. Roast Chicken with Caramelized Lemons,
Cherry Tomatoes and Olives
INGREDIENTS:
 1 tbsp vegetable or canola
oil
 4 chicken breast (bone in
and skin on)
 kosher salt
 1 lemon
 black olives(1/2 cup)
 cherry tomatoes(1/2 cup)
 handful of thyme (about 8-10
stems
HOW TO MAKE:
1. Preheat oven to 450F
2. Pat dry the chicken breast
and make sure they are very
dry.
3. Heat oil in a skillet over
medium high heat.
4. Add the chicken breast, skin
side down into the skillet and
sear for 5 mins.
5. Flip the chicken breast and
add lemon, olives, cherry tomatoes and thyme.
6. Cook for 25 mins in the oven.
And serve!
Tips: use a oven-safe pan or transfer chicken to a cooking sheet to roast.
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81. Easy Tofu Recipe
INGREDIENTS:
 Tofu
 1 large onion
 garlic(8 cloves)
 1 green chilli
 ginger
 mustard seeds, cumin
seed(optional)
 chilli powder
 Sauce
HOW TO MAKE:
 prep:cut tofu into small pieces.
Chop garlic(8 cloves), ginger
piece, 1 green chilli and
coriander leaves. Slice large
onion.
1. Boil tofu in boiling water for a
3-4 mins. (add 1 tsp salt)
2. Heat 2 tbsp oil in a pan.
3. Add mustard seed, cumin seed 1 tsp each, garlic, ginger, green chilli to the
pan.
4. Then add onions and fry until onions are golden brown.
5. Strain tofu from boiling water and add the dry tofu to the pan.
6. Put salt(for your taste) and 1 tbsp sauce* then mix well.
Done. Now serve!(you can garnish with chopped coriander leaves)
*Store-bought sauce contains sugar. Instead you can use paleo friendly sauce.
Tip- Tofu contains soybeans. Soybeans are classified as legumes, which are not part
of a paleo diet. However tofu is not bad for weight loss.
“Tofu can be a great source of low-calorie protein in a weight loss diet. It’s a
plant-based protein — like beans and lentils — but tofu is lower in carbohydrates than
these sources”– everydayhealth
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82. Paleo-friendly Almond Bread
Now you can go on a weight loss diet while eating everything you love eating. There’s
a keto/paleo version for literally any food. So… this is a recipe for paleo-friendly
bread.
INGREDIENTS:
 2 tbsp raw honey
 5 cups blanched almond flour
 1 tsp baking soda
 ½ tsp sea salt
 6 eggs
 2 tsp apple cider vinegar
HOW TO MAKE:
 Preheat the oven to 300
degrees. Grease a loaf pan
with coconut oil.
 Place the raw honey in a
small pot and put in a small
skillet filled with water over
medium heat. Mix
occasionally until the honey
melts. Remove from heat and
cool.
 Combine the almond flour,
baking soda, and sea salt in a
bowl.(dry ingredients)
 Crack eggs into another bowl. Whisk. Add the apple cider vinegar. Mix in the
melted honey. Add the dry ingredients this and mix until well combined.
 Place the dough into the prepared loaf pan. Smooth the top. Bake for 45 mins
or until golden and baked through.
Loose the side of the loaf immediately after removing from the oven, and then cool
completely before removing from the pan. Enjoy!
See the video>>>https://youtu.be/trI-nWySlwM
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83. Japanese Sticky Chicken
Total cook time-35 mins.
INGREDIENTS:
 2 bone-in, skin-on chicken
breasts
 4 bone-in, skin-on chicken
legs
 1 tbsp fresh ginger minced
 1/4 cup Mirin
 1/4 cup honey
 1/4 cup low sodium soy
sauce
 1 tbsp Rice Vinegar
 1 tbsp sesame oil
 3 scallions, chopped
HOW TO MAKE:
1. In a large zipper bag or in 13 x 9 baking dish, whisk the first 7 ingredients.
2. Add the chicken to the sauce, turning the pieces so they are completely
coated. Marinate 1 hour in the refrigerator or up to overnight.
3. Preheat the oven to 450F.
4. Bake Chicken, skin side up, for 30 mins or until golden brown.
5. Serve sprinkled with scallions.
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84. Turmeric Sauteed Greens
Very simple recipe. It only takes 5 mins.
INGREDIENTS:
 1 tablespoon olive oil
 3 garlic cloves, minced
 1 2-inch piece fresh turmeric
 2 bunches kale, spinach, or
swiss chard, thinly sliced
 1/4 teaspoon kosher salt
 2 tablespoons water
HOW TO MAKE:
1. Heat oil in a large sauce pan over medium heat.
2. Add garlic and turmeric and saute for 30 seconds.
3. Add kale and salt and saute for 1 minute.
4. Add water to the pan and cook stirring until the greens are just wilted and
serve.
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85. Recipe:2-Ingredient Chocolate Fudge
Recipe
Who doesn’t love chocolates? But this chocolate fudge is simply irresistible.
INGREDIENTS:
 300g Dark chocolate (Semisweet)
 400g Condensed milk
HOW TO MAKE:
1. Grease the pan(5x7in). Line parchment papers leaving an overhang on all
sides.
2. Chop chocolate into small pieces and add them into pan with condensed milk.
3. Stir 4-5mins (until chocolate completely melts)
4. Pour the mixture into the greased pan and refrigerate for 3-4 hours.
5. Cut into prefered-sized pieces.
Tips:leaving an overhang of parchment paper makes it easier to take out the fudge
out of the pan.
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86. Easy Caramel Pudding
INGREDIENTS:
 Sugar
 Yogurt(500g)
 Condensed
milk(400g)
HOW TO MAKE:
1. Add sugar to a pot; heat, slowly adding water until caramelized.
2. Pour into a flower tray.
3. In a bowl blend plain yogurt(500g) and condensed milk(400g) until well mixed.
4. Pour the mixture into the flower tray. Bake for 45 mins at 200C (392F).
Ready to go!
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87. Recipe:3 Ingredient Cookies
Making the basic dough is easy. And the rest is forming shapes as you wish.
INGREDIENTS:
 Powder Sugar
 Oil
HOW TO MAKE:
1. Add powder sugar and oil into a bowl(1cup each) and mix.
2. Then add 2cups of all-purpose flour and mix to make the dough.
3. Use the dough to make cookies of any kind of shape you want.
4. Put in the oven in 180C for 12mins.
 OR steam cook in medium heat for 15-21 mins.
5. That’s it. Time to taste.
See the video to learn how to make different shapes
>>>https://youtu.be/FPDbXUX7E50
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88. Recipe: Shortbread Cookies
Recipe makes 25-30 cookies.
INGREDIENTS:
 Flour, butter and sugar.
HOW TO MAKE:
1. Beat 3/4cup butter and 1/2cup
sugar until light and fluffy.
 Add 2 1/4cup flour and
mix.
 Lightly knead the
mixture to make the dough.
2. Shape dough into rectangular
prism.
3. Roll dough in sugar to coat
sugar and transfer to plastic
wrap. Refrigerate for 30mins.
4. Take it out and slice the dough
into 1cm thick slices.
 Preheat oven to 325F
and bake for 20mins.
Enjoy!
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89. Recipe: Strawberries & Cream Puff Pastry
Stacks
INGREDIENTS:
 Puff pastry sheet
 Whipping cream(2cups)
 Icing sugar(1/4cup)
 Strawberries,
quartered(2cups)
HOW TO MAKE:
1. Preheat oven to 400F.
 Cut pastry sheet into 9 squares and arrange them in a baking
sheet(parchment paper lined in baking sheet)
 Bake until they puff up.
2. Whip the cream with half of the icing sugar until it is fluffy.
3. Spread some whipped cream over a puff pastry square.
 Top with strawberries as you like and another puff pastry on top.
Garnish with dusting, remaining sugar to the puff pastry stack.
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90. Recipe: Marshmallow-Chocolate Treat
You may not have tried this one, ever. Marshmallow and chocolate?
INGREDIENTS:
 Butter(1/4cup)
 Large marshmallows(2bags)
 1 pack dark chocolate (11oz)
 Cereal puffs
HOW TO MAKE:
1. Add the butter into a large
bowl and spread it around the
bowl making sure to grease it.
2. Add the marshmallows and
microwave for 2 mins on
high. Mix until smooth.
3. Add the dark chocolate
and mix until chocolate is
melted.(microwave for a
minute again if it is not
melting).
4. Gradually add the cereal
puffs until mixture barely
sticking together.
5. Pour into pan and spread evenly using the oiled spatula or
spoon. Cool completely and serve.
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91. Recipe: 5-min Chocolate Cake Recipe
Here’s a really easy one!
INGREDIENTS:
 Chocolate spread
 1 egg
 Unsweetened cocoa powder
HOW TO MAKE:
1. Add 1/4cup chocolate spread, 1 egg, 1/2tsp cocoa powder; Mix until texture is
nice and smooth.
2. Microwave for 2mins on high.
3. Let it cool and enjoy!
That’s it.
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92. 10-MINUTE ZESTY SALSA
This one is really easy to make. So why not take just 10mins and serve before dinner.
Your family will love it.
INGREDIENTS:
 1 can (10 ounces) diced
tomatoes and green chilies,
undrained
 1tbsp seeded chopped
jalapeno pepper
 1tbsp chopped red onion
 1tbsp minced fresh cilantro
 1 garlic clove, minced
 1tbsp olive oil
 Salt, pepper
 Tortilla chips
HOW TO MAKE:
1. In a small bowl, combine the tomatoes, jalapeno, onion, cilantro, garlic, oil,
salt and pepper.
2. Refrigerate until serving.
 Serve with tortilla chips.
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93. GUACAMOLE
The lemon or lime juice will keep the dip looking fresh and will prevent discoloration
until serving. Or, before chilling, place plastic wrap directly on the dip so there isn’t
any air between the dip and the wrap.
INGREDIENTS:
 1 ripe avocado
 Lemon juice(4 1/2tsp)
 1 small tomato
 Onion
 Green chilies
 Garlic
 Tortilla chips
HOW TO MAKE:
1. Prep:
 halve, seed and peel avocado.
 Chop 1 tomato, onion(1/4cup), 2 green chillies.
 Mince 1 garlic.
2. In a large bowl, mash avocado with lemon juice.
3. Stir in the tomato, onion, chilies, garlic and salt(if desired).
4. Cover; chill.
 Serve with tortilla chips.
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94. CHOCOLATE FRUIT DIP
You can usually serve this dip with strawberries and pineapple, but it’s also good with
other fruit like apples and melon.
INGREDIENTS:
cream cheese, softened
 1/3 cup sugar
 1tsp vanilla extract
 2cups whipped topping
 Assorted fruit for dipping
HOW TO MAKE:
1. In a large bowl, beat cream cheese and sugar until smooth.
 Beat in cocoa and vanilla.
 Beat in whipped topping until smooth.
2. Serve with fruit.
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95. FRENCH QUARTER CHEESE SPREAD
INGREDIENTS:
cream cheese, softened
 1tbsp grated onion
 1/4cup butter, cubed
 1/4cup dark brown
sugar
 1tsp worcestershire
sauce
 1/2tsp prepared
mustard
 1cup finely chopped
pecans, toasted
 Assorted crackers
HOW TO MAKE:
1. In a small bowl, combine the cream cheese, onion and garlic.
 Transfer to a serving plate; shape into a 6-in disk; Set aside.
2. In a small saucepan, combine butter, brown sugar, Worcestershire sauce and
mustard.
 Cook and stir over medium heat for 4-5 mins or until sugar is
dissolved.
3. Remove from the heat; stir in pecans. Cool slightly.
 Spoon over cheese mixture. Serve with crackers.
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96. CRESCENT SAMOSAS
Tender, buttery crescents are filled with a delicious filling, making these appetizers a
real stand-out.
INGREDIENTS:
 1 can (14-1/2 ounces) diced
new potatoes, drained
 1tbsp olive oil
 1/4cup chopped green
chilies
 1 cup frozen peas, thawed
 1-1/2tsp lemon juice
 1tsp curry powder
 Dash pepper
 2 tubes (8 ounces each)
refrigerated reduced-fat
crescent rolls
 SAUCE:
 3/4 cup reduced-fat
plain yogurt
 2tbsp minced fresh
cilantro
 1 garlic clove,
minced
 1/2 tsp ground cumin
HOW TO MAKE:
1. In a large nonstick skillet, saute potatoes in oil until lightly browned.
2. Add chilies and garlic; saute 1 min longer.
 Stir in the peas, lemon juice, curry powder and pepper.
 Transfer to a large bowl and coarsely mash.
3. Separate crescent dough into 16 triangles.
4. Place 1tbsp potato mixture on the wide end of each triangle; roll up from wide
end.
5. Place point side down 2in apart on ungreased baking sheets; curve ends to
form crescent shapes.
6. Bake at 375F for 10-12 mins or until golden brown.
7. Meanwhile, in a small bowl, combine sauce ingredients.
8. Serve with warm samosas.
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97. SWEET & SPICY JALAPENO POPPERS
Wearing disposable gloves is recommended when cutting hot peppers. Avoid
touching your face.
INGREDIENTS:
 6 jalapeno peppers
 4 ounces cream cheese, softened
 2tbsp shredded cheddar cheese
 6 bacon strips, halved widthwise
 1/4cup packed brown sugar
 1tbsp chili seasoning
HOW TO MAKE:
1. Cut jalapenos in half lengthwise and remove seeds; set aside.
2. In a small bowl, beat cheeses until blended. Spoon into pepper halves.
 Wrap a half-strip of bacon around each pepper half.
3. Combine brown sugar and chili seasoning; coat peppers with sugar mixture.
4. Place in a greased 15x10x1″ baking pan.
5. Bake at 350° for 18-20 mins or until bacon is firm.
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98. PORK SATAY
Cilantro gives this delightful dish freshness, while the sesame oil and Thai chili sauce
add layers of Asian flavors that pair perfectly with peanut butter.
INGREDIENTS:
 1/3cup reduced-sodium
soy sauce
 2 green onions, sliced
 3 tbsp brown sugar
 3tbsp fresh cilantro
 3tbsp Thai chili sauce
 2tbsp sesame oil
 2tsp minced garlic
 1 pound pork tenderloin(cut
into 1/4-inch slices)
 1/3 cup creamy peanut
butter
 3tbsp hot water
 2tsp lime juice
HOW TO MAKE:
1. In a small bowl, combine the first seven ingredients. Set aside 1/4 cup for
dipping sauce.
2. Pour remaining sauce into a large resealable plastic bag; add the
pork. Seal bag and turn to coat; refrigerate for 30 mins.
 Drain and discard marinade.
3. Thread pork slices onto 20 metal or soaked wooden skewers.
4. Place skewers on a greased 15x10x1 in baking pan.
5. Broil 3-4 in from the heat for 3-4 mins on each side or until meat juices run
clear.
6. Meanwhile, for sauce, combine peanut butter and water in a small bowl until
smooth.
7. Stir in lime juice and reserved soy sauce mixture. Serve with skewers.
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99. MARMALADE MEATBALLS
“I started cooking the meatballs in the morning, and by lunch time they were ready.
They disappeared fast!”
INGREDIENTS:
 1 bottle (16 ounces) Catalina
salad dressing
 1 cup orange marmalade
 3tbsp Worcestershire sauce
 1/2tsp crushed red pepper
flakes
 1 package (32 ounces) frozen
fully cooked meatballs, thawed
HOW TO MAKE:
1. In a slow cooker, combine the salad dressing, marmalade, Worcestershire
sauce and pepper flakes.
2. Stir in meatballs. Cover and cook on low for 4-5 hours or until heated through.
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100. ANTIPASTO PLATTER
“It’s always best to keep things simple”
INGREDIENTS:
 1 jar (24 ounces)
pepperoncinis, drained
 1 can (15 ounces) garbanzo
beans or chickpeas, rinsed
and drained
 2 cups halved fresh
mushrooms
 2 cups halved cherry
tomatoes
 1/2 pound provolone cheese,
cubed
 1 can (6 ounces) pitted ripe
olives, drained
 1 package (3-1/2 ounces)
sliced pepperoni
 1 bottle (8 ounces) Italian
vinaigrette dressing
 Lettuce leaves
HOW TO MAKE:
1. In a large bowl, combine the peppers, beans, mushrooms, tomatoes, cheese,
olives and pepperoni.
2. Pour vinaigrette over mixture; toss to coat.
3. Refrigerate for at least 30 mins or overnight.
4. Arrange on a lettuce-lined platter. Serve with toothpicks.
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101. Grape Soda Recipe
Grape Juice tastes exactly like wine after 10-15days.
INGREDIENTS:
 For Grape Juice
1. 300g grapes seedless
1. 1/3 cup sugar
2. 1/2 lemon
 For Grape Soda
1. 250ml soda water
2. lemon wedge
3. ½ sprig mint leaves
4. Ice Cubes
HOW TO MAKE:
 Grape Juice
1. Pour water into a saucepan.
2. Add seedless grapes and bring to a boil. When the water starts to
boil. Add sugar and mix well.
3. Add lemon juice to prevent the sugar from caramelizing. Boil for
15-20mins and turn off the flame. Leave until it cools down to room
temperature.
4. Later make them into juice and transfer it into a clean & dry jar, store in
the refrigerator.
 Grape Soda
1. Take Ice Cubes into a glass.
2. Add ¼ cup Grape Juice.
3. Pour soda water.put a lemon wedge and a mint sprig
and serve chilled.
See the video>>>https://youtu.be/kGM4JKqCFCI
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102. New England Ice Tea
“While growing up in Massachusetts, my family spent summers at our cottage. These
cocktails for the adults were a regional variation on Long Island iced tea, and they
always showed up at clambakes on the beach. —Ann Liebergen, Brookfield,
Wisconsin”
INGREDIENTS:
 2 tbsp sugar
 1 ounce vodka
 1 ounce light rum
 1 ounce gin
 1 ounce triple sec
 1 ounce lime juice
 1 ounce tequila
 1 to 1-1/2 cups ice cubes
 2 ounces cranberry juice
HOW TO MAKE:
In a mixing glass or tumbler, combine the sugar, vodka, rum, gin, triple sec, lime juice
and tequila; Stir until sugar is dissolved. Place ice in a highball glass; Pour in the
sugar mixture. Top with cranberry juice.
Garnish with lemon if desired.
Recipe is for 1 serving.
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103. Martini
Martinis can be made with either vodka or gin. Choose whichever you like. Also keep
in mind that, Martini is a strong drink.
INGREDIENTS:
 Ice cubes
 3 ounces gin or vodka 1/2
ounce
 Dry vermouth
HOW TO MAKE:
Fill a mixing glass or tumbler
three-fourths full with ice. Add gin
and vermouth; Stir until
condensation forms on outside of
glass. Strain into a chilled cocktail
glass. Garnish as desired.
 CHOCOLATE MARTINI: Omit vermouth and olives. Reduce vodka to 2
ounces and use 2 ounces crème de cacao or chocolate liqueur. Garnish with
chocolate shavings.
 APPLE MARTINI: Omit vermouth and olives. Reduce vodka to 2 ounces and
use 1-1/2 ounces sour apple liqueur and 1-1/2 teaspoons lemon juice. Garnish
with a green apple slice.
For 1 serving;
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104. Sangria
“Hat a thirst-quenching, elegant beverage for summer parties!” from taste of
home cooking.
Serve over ice if desired.
INGREDIENTS:
 1 bottle (750 milliliters)
 Red Zinfandel
(or other dry red wine)
 2 cups diet lemon-lime
soda
 4-1/2 tsp sugar
 Frozen unsweetened
blueberries, raspberries
and sliced peaches(1
cup each)
HOW TO MAKE:
In a pitcher, stir the wine, soda, orange juice and sugar until sugar is
dissolved. Add the frozen fruit. Serve over ice if desired.
for 9 servings.
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105. Sparkling Strawberry Lemonade
You can make this with three simple ingredients.
INGREDIENTS:
 1 package (10 ounces) frozen
sweetened sliced strawberries,
thawed
 2 liters lemon-lime soda, chilled
 1 can (12 ounces) frozen pink
lemonade concentrate, thawed
HOW TO MAKE:
Place the strawberries in a blender; cover and process until pureed. Pour into a
large pitcher; stir in the soda and lemonade concentrate. Serve immediately.
for 2-1/2 quarts.
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106. Scotch Old Fashioned
“This cocktail has satisfied the Scotch drinkers for many generations—it’s a real
classic” Taste of Home Cooking
INGREDIENTS:
 1 orange slice
 1 maraschino cherry
 1/2 tsp sugar
 1 cup ice cubes
 2 ounces Scotch
 Splash club soda
HOW TO MAKE:
In a rocks glass, muddle the orange,
cherry, sugar and
bitters. Add ice. Pour the Scotch and
club soda into the glass.
Note: You may substitute bourbon or rye whiskey for the Scotch if desired.
How to muddle: Place aromatic ingredients like citrus or herbs in the glass. Add a
small amount of sugar. With a muddler, gently crush and bruise the ingredients until
their aromas are released. An ice cream scoop is a good stand-in if you do not have a
muddler.
for 1 serving.
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107. Watermelon Ade
INGREDIENTS:
 Watermelon 600g, Sprite 200ml, 1 Lemon, Ice, Applemint
HOW TO MAKE:
1. Peel off the skin of watermelon and get rid of seeds. Slice it to little blocks.
2. Cut Lemon half and squeeze it to get juice, leave half one sliced.
3. Pout watermelon, sprite, lemon juice 1 big spoon into Blender (If you use
sugar free sparkling water, use syrup or sugar)
4. Pour watermelon ade into a glass and place ice and decorate with
watermelon, lemon and mint leaf.
Recipe Video>>>https://youtu.be/gTH5C_zq_rM
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108. Mexican Hot Chocolate
Mexican Hot Chocolate is richly flavored with cocoa and delicately seasoned with
spices. The blend of cinnamon and chocolate flavors is wonderful!
INGREDIENTS:
 2 tbsp brown sugar
 1 cup boiling water
 Dash ground cloves or nutmeg
 1/4 tsp ground cinnamon
 3 cups milk
 1 tsp vanilla extract
 Whipped cream
 Whole cinnamon sticks
HOW TO MAKE:
Combine cocoa and sugar in small
saucepan; stir in water. Bring to boil;
reduce heat and cook 2
minutes, stirring constantly. Add the
cloves, cinnamon and milk. Simmer 5 minutes (do not boil). Whisk in
vanilla. Pour hot chocolate into mugs; top with whipped cream. (Use cinnamon
sticks for stirrers.)
OR Give Mexican flair to instant hot cocoa from a mix. Stir a little vanilla extract and
ground cinnamon into the prepared cocoa. Garnish with canned whipped cream and a
sprinkling of nutmeg if desired.
for 4 servings.
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