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Overview
Product Details
| ISBN-13: | 9781490768649 |
|---|---|
| Publisher: | Trafford Publishing |
| Publication date: | 01/20/2016 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 124 |
| File size: | 251 KB |
About the Author
Read an Excerpt
101 Great Recipes: a Cook Book
By John Dye
Trafford Publishing
Copyright © 2016 Chef John DyeAll rights reserved.
ISBN: 978-1-4907-6862-5
CHAPTER 1
"Beef Chunks and Gravy over Potatoes"
Makes 8 servings
3 lbs. – beef stew meat
1 small onion sliced
1 small green bell pepper sliced
1 small red bell pepper sliced
1 tsp. season salt
1 tsp. black pepper
1 beef stew seasoning packet with 1 cup of water
1 brown gravy packet with 1 cup of water
8 potatoes – use forked potato recipe on page 91
1. Lightly brown meat in skillet then sprinkle seasoning salt and black pepper on meat first. Place browned meat in roast pan or 9x13 cake pan then pour 1 cup of beef stew seasoning mix and 1 cup of brown gravy mix over meat.
2. Cover with lid or aluminum foil and bake 30 minutes.
3. Then uncover to add onions, green and red bell peppers. Cover and continue baking 15 minutes.
4. Stir gravy to make sure everything is thoroughly mixed.
5. 30 minutes before meat is done. Cook potatoes according to page 91.
Put meat and potatoes on plates then pour gravy over potatoes and serve.
"Beef Chunks and Gravy over Rice"
Makes 8 servings
3 lbs. - beef stew meat
1 small onion sliced
1 small green bell pepper sliced
1 small red bell pepper sliced
1 tsp. season salt
1 tsp. black pepper
1 beef stew seasoning packet with 1 cup of water
1 brown gravy packet with 1 cup of water
Rice – use Rice recipe on page 92 or Boil-a-bag rice in 10 minutes
1. Lightly brown meat in skillet then sprinkle seasoning salt and black pepper on meat first. Place browned meat in roast pan or 9x13 cake pan then pour 1 cup of beef stew seasoning mix and 1 cup of brown gravy mix over meat.
2. Cover with lid or aluminum foil and bake 30 minutes.
3. Then uncover to add onions, green and red bell peppers. Cover and continue baking 15 minutes.
4. Stir gravy to make sure everything is thoroughly mixed.
5. 10 minutes before meat is done. Cook rice according to page 92.
Put meat and rice on plates then pour gravy over rice and serve.
"Beef Chunks in Beef Rice"
Makes 8 servings
3 lbs. - beef stew meat
1 small onion sliced
1 small green bell pepper sliced
1 small red bell pepper sliced
1 tsp. season salt
1 tsp. black pepper 2 small boxes of Rice a Roni
5 cups of water
1. Lightly brown meat in skillet then sprinkle seasoning salt and black pepper on meat first, also add onions, green and red bell peppers. Lightly brown rice & vermicelli with butter in another skillet. Place browned meat, beef seasoning packets, rice and vermicelli in 5 quart pot with 5 cups of water then stir.
2. Cover and cook on low 30 minutes.
3. Stir to make sure everything is thoroughly mixed.
Put beef rice in bowls and serve.
"Beef Stew"
Makes 8 servings
3 lbs. - beef stew meat
1 small onion sliced
1 small green bell pepper sliced
1 small red bell pepper sliced
1 tsp. season salt
1 tsp. black pepper
1 beef stew seasoning packet with 1 cup of water
3 cans mixed vegetables
1 small can of tomato paste and 1 8oz can of tomato sauce
2 cups of water
1. Lightly brown meat in skillet then sprinkle seasoning salt and black pepper on meat first. Place browned meat in 5 quart pot then pour 1 cup of beef stew seasoning mix over meat. Add 3 cans of mixed vegetables, tomato sauce, tomato paste and 2 cups of water.
2. Cover and cook 15 minutes.
3. Then uncover to add onions, green and red bell peppers. Cover and continue cooking on low 15 minutes.
4. Stir to make sure everything is thoroughly mixed.
Put beef stew in bowls and serve.
"Beef Roast and Forked Potatoes"
Makes 8 servings
3 lbs. - beef roast
1 small onion sliced
1 small green bell pepper sliced
1 small red bell pepper sliced
1 tsp. season salt
1 tsp. black pepper
1 beef stew seasoning packet with 1 cup of water
1 brown gravy packet with 1 cup of water
8 potatoes – use forked potato recipe on page 91
1. Place roast in roast pan or 9x13 cake pan then sprinkle seasoning salt and black pepper on meat first, also pour 1 cup of beef stew seasoning mix and 1 cup of brown gravy mix over meat.
2. Cover with lid or aluminum foil and bake 1 hour.
3. Then uncover to add onions, green and red bell peppers. Cover and continue baking 1 hour.
4. Stir gravy to make sure everything is thoroughly mixed.
5. 30 minutes before meat is done. Cook potatoes according to page 91.
Put meat and potatoes on plates then pour gravy over potatoes and serve.
"Beef Ribs and Gravy over Rice"
Makes 8 servings
1 slab of beef ribs
1 small onion sliced
1 small green bell pepper sliced
1 small red bell pepper sliced
1 tsp. season salt
1 tsp. black pepper
1 beef stew seasoning packet with 1 cup of water
1 brown gravy packet with 1 cup of water
Rice – use Rice recipe on page 92 or Boil-a-bag rice in 10 minutes
1. Cut slab in 1/3 then put in 5 quart pot and boil 30 minutes. Place slab of beef ribs in roast pan or 9x13 cake pan then sprinkle seasoning salt and black pepper on meat first, also pour 1 cup of beef stew seasoning mix and 1 cup of brown gravy mix over meat.
2. Cover with lid or aluminum foil and bake 30 minutes.
3. Then uncover to add onions, green and red bell peppers. Cover and continue baking 30 minutes.
4. Stir gravy to make sure everything is thoroughly mixed.
5. 10 minutes before meat is done. Cook rice according to page 92.
Put meat and rice on plates then pour gravy over rice and serve.
"Beef Ribs and Gravy over Forked Potatoes"
Makes 8 servings
1 slab of beef ribs
1 small onion sliced
1 small green bell pepper sliced
1 small red bell pepper sliced
1 tsp. season salt
1 tsp. black pepper
1 beef stew seasoning packet with 1 cup of water
1 brown gravy packet with 1 cup of water
8 potatoes – use forked potato recipe on page 91
1. Cut slab in 1/3 then put in 5 quart pot and boil 30 minutes. Place slab of beef ribs in roast pan or 9x13 cake pan then sprinkle seasoning salt and black pepper on meat first, also pour 1 cup of beef stew seasoning mix and 1 cup of brown gravy mix over meat.
2. Cover with lid or aluminum foil and bake 30 minutes.
3. Then uncover to add onions, green and red bell peppers. Cover and continue baking 30 minutes.
4. Stir gravy to make sure everything is thoroughly mixed.
5. 30 minutes before meat is done. Cook potatoes according to page 91.
Put meat and potatoes on plates then pour gravy over potatoes and serve.
"Oven Steak, Bake Potatoes and Green Beans"
Makes 2 servings
2 porter house steaks (or your favorite steaks)
1 small onion sliced
1 small green bell pepper sliced
1 small red bell pepper sliced
1 tsp. season salt
1 tsp. black pepper
1 beef stew seasoning packet with 1 cup of water
2 15oz can of glory green beans or page 93
2 large Idaho potatoes (poke then bake in aluminum foil 2 hours)
1. Poke potatoes then wrap in aluminum foil and bake 2 hours, but put in oven, 1hour before you start meat.
2. Lightly brown meat in skillet then sprinkle seasoning salt and black pepper on meat first. Place browned meat in roast pan or 9x13 cake pan then pour 1 cup of beef stew seasoning mix over meat.
3. Cover with lid or aluminum foil and bake 30 minutes.
4. Then uncover to add onions, green and red bell peppers. Cover and continue baking 15 minutes.
5. Stir gravy to make sure everything is thoroughly mixed.
6. 30 minutes before meat is done. Cook green beans according to page 93.
Put meat, green beans and potatoes on plates then serve with butter and sour cream.
"Oven Steak, Forked Potatoes and Greens"
Makes 2 servings
2 porter house steaks (or your favorite steaks)
1 small onion sliced
1 small green bell pepper sliced
1 small red bell pepper sliced
1 tsp. season salt
1 tsp. black pepper
1 beef stew seasoning packet with 1 cup of water
2 15oz cans of glory greens - recipe on page 95
1 15oz can of cut spinach
8 potatoes – use forked potato recipe on page 91
1. Lightly brown meat in skillet then sprinkle seasoning salt and black pepper on meat first. Place browned meat in roast pan or 9x13 cake pan then pour 1 cup of beef stew seasoning mix over meat.
2. Cover with lid or aluminum foil and bake 30 minutes.
3. Then uncover to add onions, green and red bell peppers. Cover and continue baking 15 minutes.
4. Stir gravy to make sure everything is thoroughly mixed.
5. 30 minutes before meat is done. Cook potatoes according to page 91 and make greens page 95.
Put meat, greens and potatoes on plates then pour gravy over potatoes and serve.
"Oven Steak and Steak Fries"
Makes 2 servings
2 porter house steaks (or your favorite steaks)
1 small onion sliced
1 small green bell pepper sliced
1 small red bell pepper sliced
1 tsp. season salt
1 tsp. black pepper
1 beef stew seasoning packet with 1 cup of water
1 bag of steak fries
1. Lightly brown meat in skillet then sprinkle seasoning salt and black pepper on meat first. Place browned meat in roast pan or 9x13 cake pan then pour 1 cup of beef stew seasoning mix over meat.
2. Cover with lid or aluminum foil and bake 30 minutes
3. Then uncover to add onions, green and red bell peppers. Cover and continue baking 15 minutes.
4. Stir gravy to make sure everything is thoroughly mixed.
5. 30 minutes before meat is done. Cook steak fries according to package.
Put meat and fries on plates then serve.
"Steak Fajitas"
Makes 8 servings
3 lbs. – sirloin steak
1 small onion sliced
1 small green bell pepper sliced
1 small red bell pepper sliced
1 tsp. season salt
1 tsp. black pepper
2 fajita seasoning packet with 2 cups of water
1 8oz package of blended cheeses
1 8oz can of diced tomatoes and 1 tub of sour cream
10 soft shell tortillas
1. Lightly brown (cut up) meat in skillet then sprinkle seasoning salt and black pepper on meat first.
2. Cover and cook 15 minutes.
3. Then uncover to add fajita seasoning with 2 cups of water, onions, green and red bell peppers to meat.
4. Cover and continue cooking on low 15 minutes.
5. Stir to make sure everything is thoroughly mixed.
6. 15 minutes before meat is done. Warm tortilla shells according package.
Put meat mixture & any other toppings in soft shell tortillas then place on plates with chips & salsa. Serve with your favorite drink.
"Dirty Rice with Hamburger"
Makes 8 servings
3 lbs. - hamburger
1 small onion sliced
1 small green bell pepper sliced
1 small red bell pepper sliced
1 tsp. season salt
1 tsp. black pepper
2 small boxes of Dirty Rice
5 cups of water
1. Lightly brown meat in skillet then sprinkle seasoning salt and black pepper on meat first, also add onions, green and red bell peppers.
2. Place browned meat and dirty rice mix in 5 quart pot with 5 cups of water then stir.
3. Cover and cook on low 25 minutes.
4. Stir to make sure everything is thoroughly mixed.
Put dirty rice in bowls and serve.
"Hamburger Patties in Beefy Mushroom Gravy and Forked Potatoes"
Makes 8 servings
3 lbs. - hamburger
1 small onion sliced
1 small green bell pepper sliced
1 small red bell pepper sliced
1 tsp. season salt
1 tsp. black pepper
1 beef stew seasoning packet with 1 cup of water
1 brown gravy packet with 1 cup of water
8 potatoes – use forked potato recipe on page 91
1. Brown 8 hamburger patties in skillet then sprinkle seasoning salt and black pepper on meat first. Place browned patties and onions, green and red bell peppers in roast pan or 9x13 cake pan then pour 1 cup of beef stew seasoning mix and 1 cup of brown gravy mix over meat.
2. Cover with lid or aluminum foil and bake 30 minutes.
3. Stir gravy to make sure everything is thoroughly mixed.
4. 30 minutes before meat is done. Cook potatoes according to page 91.
Put meat and potatoes on plates then pour gravy over potatoes and serve.
"Bacon Cheeseburger Sandwich and Fries"
Makes 8 servings
3 lbs. - hamburger
1 small onion sliced
1 tsp. season salt
1 tsp. black pepper
1 bottle of ketchup
1 bottle of mustard
1 tomato and 1 head of lettuce
1 bag of your favorite fries
1. Brown 8 hamburger patties in skillet then sprinkle seasoning salt and black pepper on meat first. When meat is done, put cheese on top of patties for 1 minute.
2. Place cheese patties on buns with ketchup, mustard, onions, tomatoes and lettuce.
3. 30 minutes before meat is done. Cook fries according to package.
Put sandwiches and fries on plates then serve.
"Sloppy Joe Sandwich and Chips"
Makes 8 servings
3 lbs. - hamburger
1 small onion sliced
1 small green bell pepper sliced
1 small red bell pepper sliced
1 tsp. season salt
1 tsp. black pepper
2 cans of manwich sloppy joe sauce
1 bag of favorite chips
1. Brown meat in skillet then sprinkle seasoning salt and black pepper on meat first, also add onions, green and red bell peppers then pour 2 cans of manwich sloppy joe mixture over meat.
2. Cover and cook on low 25 minutes.
3. Place browned meat mixture on buns.
Put sandwiches and favorite chips on plates then serve.
"Awesome Lasagna"
Makes 8 servings
3 lbs. - hamburger
1 small onion sliced
1 small green bell pepper sliced
1 small red bell pepper sliced
1 tsp. season salt and 1 tsp. black pepper
2 tubs of ricotta cheese
1 package of shredded mozzarella cheese & 1 blended cheese
1 jar of favorite spaghetti sauce
1 can of tomato sauce
1 package of lasagna noodles
1. Boil lasagna noodles in 5 quart pot 10 minutes and drain.
2. Mix mozzarella and blended cheeses together.
3. Brown meat in skillet then sprinkle seasoning salt and black pepper on meat first, also add onions, green and red bell peppers then pour spaghetti sauce and tomato sauce over meat.
4. Cover and cook 15 minutes.
5. Layer browned meat mixture, ricotta cheese and cheese mixture over noodles. The top should be noodles remaining meat mixture and cheese mixture in 9x13 cake pan.
6. Cover with aluminum foil and bake 45 minutes then uncover and continue baking 15 minutes.
Put lasagna on plates and serve.
"Awesome Spaghetti"
Makes 8 servings
3 lbs. - hamburger
1 small onion sliced
1 small green bell pepper sliced
1 small red bell pepper sliced
1 tsp. season salt
1 tsp. black pepper
1 jar of favorite spaghetti sauce
1 can of tomato juice
1 package of spaghetti elbow noodles
1. Boil spaghetti noodles in 5 quart pot 10 minutes and drain.
2. Brown meat in skillet then sprinkle seasoning salt and black pepper on meat first, also add onions, green and red bell peppers then pour spaghetti sauce over meat.
3. Cover and cook 15 minutes.
4. Place browned meat mixture over spaghetti noodles and stir thoroughly.
5. Cover and cook on low 25 minutes.
Put spaghetti on plates and serve.
"Awesome Chili"
Makes 8 servings
3 lbs. - hamburger
1 small onion sliced
1 small green bell pepper sliced
1 small red bell pepper sliced
1 tsp. season salt
1 tsp. black pepper
1 chili seasoning packet with 1 cup of water
1 small can of tomato paste
1 can of diced tomatoes
2 cans of Hormel chili with beans and 2 cans of chili beans
1. Brown meat in skillet then sprinkle seasoning salt and black pepper on meat first, also add onions, green and red bell peppers then pour 1 cup of chili seasoning mix over meat.
2. Cover and cook 15 minutes.
3. Put diced tomatoes, hormel chili with beans and chili beans in 5 quart pot.
4. Place browned meat mixture over bean mixture in 5 quart pot and stir thoroughly.
5. Cover and cook on low 25 minutes.
Put chili in bowls and serve.
"Chili and Spaghetti Mac Left-Over"
Makes 8 servings
3 lbs. - Hamburger
1 small onion sliced
1 small green bell pepper sliced
1 small red bell pepper sliced
1 tsp. season salt
1 tsp. black pepper
1 jar of favorite spaghetti sauce
1 can of tomato juice
1 package of spaghetti elbow noodles
1 chili seasoning packet with 1 cup of water
1 small can of tomato paste
1 can of diced tomatoes
2 cans of Hormel chili with beans and 2 cans of chili beans
1. Put left over spaghetti and left over chili in 5 quart pot together and stir thoroughly.
2. Cover and cook on low 25 minutes.
Put chili-mac in bowls and serve.
"Jambalaya with Chicken, Ham and Polish Sausage"
Makes 8 servings
1 lb. diced chicken, 1 lb. diced ham and 1 lb. diced polish sausage
1 small onion sliced
1 small green bell pepper sliced
1 small red bell pepper sliced
1 tsp. season salt
1 tsp. black pepper
2 small boxes of jambalaya
5 cups of water
1. Lightly brown meat in skillet then sprinkle seasoning salt and black pepper on meat first, also add onions, green and red bell peppers. Place browned meat and jambalaya mix in 5 quart pot with 5 cups of water then stir.
2. Cover and cook on low 30 minutes.
3. Stir to make sure everything is thoroughly mixed.
Put jambalaya in bowls and serve.
Grilled Chicken Breast, Forked Potatoes and Green Beans
Makes 8 servings
3 lbs. – chicken breast
1 small onion sliced
1 small green bell pepper sliced
1 small red bell pepper sliced
1 tsp. season salt
1 tsp. black pepper
2 15oz cans of glory green beans - recipe on page 93
8 potatoes – use forked potato recipe on page 91
1. Lightly brown meat on grill then sprinkle seasoning salt and black pepper on meat first.
2. 30 minutes before meat is done. Cook potatoes according to page 91 and make green beans page 93.
Put meat, green beans and potatoes on plates then serve.
"Baked Chicken Breast, Forked Potatoes and Greens"
Makes 8 servings
3 lbs. – chicken breast
1 small onion sliced
1 small green bell pepper sliced
1 small red bell pepper sliced
1 tsp. season salt
1 tsp. black pepper
1 can of cream of chicken
2 15oz cans of glory greens - recipe on page 95
1 15oz can of cut spinach
8 potatoes – use forked potato recipe on page 91
1. Lightly brown meat in skillet then sprinkle seasoning salt and black pepper on meat first. Place browned meat in roast pan or 9x13 cake pan then pour 1 can of cream of chicken sauce over meat.
2. Cover with lid or aluminum foil and bake 15 minutes.
3. Then uncover to add onions, green and red bell peppers. Cover and continue baking 15 minutes.
4. Stir gravy to make sure everything is thoroughly mixed.
5. 30 minutes before meat is done. Cook potatoes according to page 91 and make greens page 95.
Put meat, greens and potatoes on plates then pour gravy over potatoes and serve.
(Continues...)
Excerpted from 101 Great Recipes: a Cook Book by John Dye. Copyright © 2016 Chef John Dye. Excerpted by permission of Trafford Publishing.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Contents
INTRODUCTION, 11,RECIPES, 12,
CONCLUSION, 113,
DID THIS BOOK HELP YOU, 114,
THANKS FOR YOUR SUPPORT, 114,
CONTRIBUTIONS, 114,
INDEX, 115,
ABOUT THE AUTHOR, 123,
Appetizers: (Recipe pages 111 - 112), 111,
Breakfast: (Recipe pages 71 - 74), 71,
Desserts: (Recipe pages 105 - 110), 105,
Beef: (Recipe pages 12 - 30), 12,
Chicken: (Recipe pages 31 - 49), 31,
Pork: (Recipe pages 50 - 80), 50,
Seafood: (Recipe pages 81 - 87), 81,
Turkey: (Recipe pages 88 - 90), 88,
Sandwiches: (Recipe pages), 25,
Sides: (Recipe pages 91 - 104), 91,
Soup and Stews: (Recipe pages), 15,