The document provides recipes for various subs, sides, and sausages including Italian beef, Italian sausage, turkey sausage, Polish sausage, bratwurst, hot dogs, German potato salad, mustard potato salad, sour cream potato salad, homemade potato chips, and homemade fries. It includes lists of ingredients and instructions for making each item.
In many households, 6 p.m.- 9 p.m. can feel like the busiest, most hectic part of the day. You arrive home after what can be a stressful commute from work; the kids have homework and need to get ready for bed; the house is a mess; you’re tired from pulling an eight-hour shift (or more)… How do you fit in making the time to cook a healthy, family-friendly meal without driving yourself crazy?
Often referred to as snacks or hors d' oeuvres, appetizers usually means light eating before the main course is served. However, it doesn’t have to always be “light” when you can offer meat appetizers, especially when the occasion calls for it, such as Christmas, Super Bowl Sundays, three course meals, long dinner parties, and large banquets.
Fitness Recipe Book- Eat Better, Be HeathyAegonLife
You can't control everything in life but you can control what you can put in your body. Eat better, be healthy with these simple and easy to make recipes.
We will like to introduce our company to your esteemed organization seeking for an opportunity to associate with your brand as an official stand designer for your upcoming Exhibitions in India - Russia - Europe - Africa - North America - China - Indonesia - GCC - Srilanka - USA - Indonesia - Turkey.
We are FLINTSTONES MEDIA:
People who take pride in their work, believe in growing along with their clients by providing 360 Degree Media Solutions. Initiated just a couple of years ago, we can confidently say that clients who come to us stay with us. And that this is only the beginning.
We are a teamwork:
A combination of professionalism and young, energetic minds. A blend of acute attention to details and on the other hand, thinking BIG. A unique concoction of adapting with the times and good old-fashioned values.
What we do:
Well, everything and anything media-related that you can imagine. And lots of things you won’t imagine. That’s what brings to us new clients and maintains with us our existing customer-base.
In many households, 6 p.m.- 9 p.m. can feel like the busiest, most hectic part of the day. You arrive home after what can be a stressful commute from work; the kids have homework and need to get ready for bed; the house is a mess; you’re tired from pulling an eight-hour shift (or more)… How do you fit in making the time to cook a healthy, family-friendly meal without driving yourself crazy?
Often referred to as snacks or hors d' oeuvres, appetizers usually means light eating before the main course is served. However, it doesn’t have to always be “light” when you can offer meat appetizers, especially when the occasion calls for it, such as Christmas, Super Bowl Sundays, three course meals, long dinner parties, and large banquets.
Fitness Recipe Book- Eat Better, Be HeathyAegonLife
You can't control everything in life but you can control what you can put in your body. Eat better, be healthy with these simple and easy to make recipes.
We will like to introduce our company to your esteemed organization seeking for an opportunity to associate with your brand as an official stand designer for your upcoming Exhibitions in India - Russia - Europe - Africa - North America - China - Indonesia - GCC - Srilanka - USA - Indonesia - Turkey.
We are FLINTSTONES MEDIA:
People who take pride in their work, believe in growing along with their clients by providing 360 Degree Media Solutions. Initiated just a couple of years ago, we can confidently say that clients who come to us stay with us. And that this is only the beginning.
We are a teamwork:
A combination of professionalism and young, energetic minds. A blend of acute attention to details and on the other hand, thinking BIG. A unique concoction of adapting with the times and good old-fashioned values.
What we do:
Well, everything and anything media-related that you can imagine. And lots of things you won’t imagine. That’s what brings to us new clients and maintains with us our existing customer-base.
2. Italian Beef Ingredients
The beef
1 boneless beef roast, about 3 pounds with
most of the fat trimmed off
The rub
1 tablespoon ground black pepper
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper
The juice
6 cups of hot water
4 cubes of beef bouillon (yes, bouillon, see
the explanation below) *
The sandwich
10 soft, fluffy, high gluten rolls, sliced
lengthwise but hinged on one side or Italian
bread loaves cut widthwise into 10 portions
(Gonnella, Turano, and D'Amato are the
bakers of choice in Chicago)
3 medium sized green bell peppers
1 tablespoon olive oil, approximately
1 cup hot giardiniera
3. Italian Sausage Ingredients
4 pounds pork shoulder
1 pound pork fat
40 grams kosher salt
35 grams sugar
20 grams toasted fennel seeds
6 grams cracked black pepper
4 grams ground nutmeg
1 cup minced fresh parsley
1 head garlic, peeled and chopped
¾ cup dry sherry
¼ cup sherry vinegar
9. German Potato Salad
Ingredients
4 medium round red or white
potatoes (1 1/3 lb.)
3 slices bacon, cut into 1-inch
pieces
1 medium onion, chopped (1/2
cup)
1 tablespoon all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon celery seed
Dash pepper
1/2 cup water
1/4 cup white or cider vinegar
10. German Potato Salad cont.
Directions
1 Place potatoes in 3-quart saucepan; add
enough water just to cover potatoes. Cover;
heat to boiling. Reduce heat to low. Cook
covered 30 to 35 minutes or until potatoes are
tender; drain. Let stand until cool enough to
handle. Cut potatoes into 1/4-inch slices.
2 In 10-inch skillet, cook bacon over medium
heat 8 to 10 minutes, stirring occasionally, until
crisp. Remove bacon from skillet with slotted
spoon; drain on paper towels.
3 Cook onion in bacon fat in skillet over
medium heat, stirring occasionally, until tender.
Stir in flour, sugar, salt, celery seed and pepper.
Cook over low heat, stirring constantly, until
mixture is bubbly; remove from heat.
4 Stir water and vinegar into onion mixture.
Heat to boiling, stirring constantly. Boil and stir
1 minute; remove from heat.
5 Stir in potatoes and bacon. Heat over medium
heat, stirring gently to coat potato slices, until
hot and bubbly. Serve warm.
11. Mustard Potato Salad
Ingredients
6 medium red potatoes (2 lb.), peeled
3 hard-cooked eggs, chopped
2 medium stalks celery, chopped (1 cup)
4 medium green onions, chopped (1/4
cup)
1/4 cup chopped red bell pepper
3/4 cup reduced-fat mayonnaise
1/4 cup sweet pickle relish
1 tablespoon yellow mustard
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon hot pepper sauce
Top with dah of Paprika
12. Mustard Potato Salad cont.
Directions
1 In 4-quart saucepan, place
potatoes. Add water just to cover.
Heat to boiling. Reduce heat to low;
cover and simmer 20 to 30 minutes
or until tender. Drain; cool slightly.
Cut into cubes.
2 In large bowl, mix potatoes, eggs,
celery, onions and bell pepper.
3 In small bowl, mix mayonnaise,
pickle relish, mustard, sugar, salt,
black pepper and pepper sauce until
well blended.
4 Add dressing to potato mixture;
toss gently to mix. Cover;
refrigerate at least 1 hour or until
serving time. Sprinkle top with
paprika.
13. Sour Cream Potato Salad
Ingredients
1 1/3 lb. small red potatoes (8 to
12 potatoes)
3 tablespoons cider vinegar
1/2 teaspoon salt
4 eggs
8 medium green onions, sliced
(1/2 cup)
1 medium stalk celery, sliced (1/2
cup)
1 small red bell pepper, coarsely
chopped
15. Sour Cream Potato Salad cont.
Directions
1 In 4-quart saucepan or Dutch oven,
place potatoes; add enough water to
cover. Heat to boiling. Cook about 20
minutes or until tender. Drain; cool
slightly. Cut into 1-inch cubes. Place in
large nonmetal bowl. Sprinkle with
vinegar and salt; toss to coat. Let stand
30 minutes.
2 Meanwhile, in 2-quart saucepan, place
eggs in single layer. Add enough water to
cover eggs by 1 inch. Heat to boiling.
Immediately remove from heat; cover and
let stand 15 minutes. Drain; rinse with
cold water. Place eggs in bowl of ice
water; let stand 10 minutes. Drain.
3 Peel and chop eggs. Add to potatoes
with remaining salad ingredients; mix
gently.
4 In small bowl, mix dressing
ingredients. Pour over salad; mix gently
to coat. If desired, garnish with
additional sliced green onions.
16. Homemade Potato Chips.
Ingredients:
6 large russet potatoes
vegetable oil for deep frying (I use canola oil; you
can also use peanut oil)
1 teaspoon sea salt
1. Wash, scrub and peel the potatoes (leave skin
on, if you want extra dietary fiber).
2. Using a very sharp knife, cut potatoes into very
thin slices (about ¼ - ⅛ inch rounds) and soak them
in a bowl of iced water. Place the bowl in your
refrigerator for 30-40 minutes. This will help to
remove all the starch from the potatoes, making
them ready for deep frying – make the chips
crispier.
You can also use a mandolin or blade attachment
of food processor to slice potato paper thin.
3. Remove, rinse a few times (water must be clear
in the last rinse) and let drain completely. Then lay
flat on kitchen towels and pat dry.
4 Then place potato crisps on a baking tray,
sprinkle with a little extra virgin olive oil, rock salt,
ground black pepper and chili powder (any
seasonings you like). Bake in a medium to high hot
oven, making sure to turn regularly.
17. Homemade Fries
Ingredients
1 1/2 pounds russet or baking potatoes
Peanut oil for deep-fat frying
Sea salt or kosher salt or salt
Directions
Peel the potatoes , if desired, and cut
lengthwise into 1/4- to 3/8-inch sticks. Soak
in ice water if not ready to fry.
In a deep-fat fryer, heat peanut oil
according to manufacturers directions to
365 degree F, or heat oil in a 3-quart or
larger saucepan to 365 degree F (saucepan
should be no more than half full).
Drain the potatoes well. Pat potatoes
thoroughly dry on paper toweling. Fry the
potatoes, about one-third at a time, until
potatoes are tender in the center and edges
are just beginning to color and blister,
about 7 to 9 minutes. Remove with a frying
basket and drain on paper toweling.