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Hot Dog
How to make a hot dog
Ingredients
Sausage.
Hot dog bun.
Hot dog bun.
Directions
1. Make sure that you HAVE a pack of hot dogs.
2. OPEN up the hot dog pack using a knife or a scissor.
3. Put ONE hot dog (sausage) in a pot.
4. Turn ON the thing - cooker/stove? like a number - ON the stove. MAKE SURE that it corresponds with the right cooking plate.
5. Put the pot WITH the sausage/hot dog ON the SAME plate that you just turned on.
6. Set that plate to MAX.
7. Wait for it to boil.
8. After it has boiled for a little while, take the hot dog OUT of the pot.
9. Put it in a bun. A fork is a good tool for this. (then you dont burn your hands/fingers)
10. Eat.
2. OPEN up the hot dog pack using a knife or a scissor.
3. Put ONE hot dog (sausage) in a pot.
4. Turn ON the thing - cooker/stove? like a number - ON the stove. MAKE SURE that it corresponds with the right cooking plate.
5. Put the pot WITH the sausage/hot dog ON the SAME plate that you just turned on.
6. Set that plate to MAX.
7. Wait for it to boil.
8. After it has boiled for a little while, take the hot dog OUT of the pot.
9. Put it in a bun. A fork is a good tool for this. (then you dont burn your hands/fingers)
10. Eat.
Notes
Thanx goes to my mum. She always helped me with the details of this great recipe.
Prep Time: 1 minutesCook Time: 5 minutes
Total Time: 11 minutes
Number of Servings: 1
Yield: 1 serving
Style: Eastern European
Prairie Baked Beans
This was built using trial and error starting from some pointers from my father 30 years ago(I've always loved cooking) I have never written it out before and it is always evolving so bare with me.
Ingredients
As I am Canadian this will be a mish-mash of metric and imperial.
The ingredients are less important then the preparation of the beans so other then the beans themselves it's all to taste.
1 kg of navy beans
1-2 packages of bacon or 1-2 lbs of ham
1 large onion red or white as preferred
2-3 large tomatoes
2 garlic cloves
1-2 bay leaves
1/3 cup molasses
1/3 cup brown sugar
1/4 cup vinegar (optional for tangy)
1 tbps of mustard powder
1 tbps ground black pepper (fresh is better)
1 tps salt
pinch of baking soda
Water
The ingredients are less important then the preparation of the beans so other then the beans themselves it's all to taste.
1 kg of navy beans
1-2 packages of bacon or 1-2 lbs of ham
1 large onion red or white as preferred
2-3 large tomatoes
2 garlic cloves
1-2 bay leaves
1/3 cup molasses
1/3 cup brown sugar
1/4 cup vinegar (optional for tangy)
1 tbps of mustard powder
1 tbps ground black pepper (fresh is better)
1 tps salt
pinch of baking soda
Water
Directions
Rinse the beans and pick out any debris or weird looking beans. I use a large strainer for this.
Soak the beans overnight in a large pot, make sure the there is enough water that the beans will stay covered.
I recommend smoking the bacon if you have a smoker but frying it works just fine
After soaking beans add water if they are not still covered, add the bay leaves, baking soda and eyeball halfish of the vinegar. With the lid on bring to a light boil for 1- 1.5 hours.
While beans are boiling dice the onion, tomatoes and bacon/ham. Crush/mince/press the garlic.
After boiling pour of water until beans are just barely submerged, and save the water for now.
Preheat over to 300F
Add everything except the sugar and molasses to the beans and gently turn them together a couple times.
Bake with a lid for 2 hours then add the sugar and molasses. These go last because adding the sugar drastically slows down the softening of the beans. Bake for another 2 hours or until beans have reach your desired texture. During both steps of baking stir two or three times.
If during the baking the beans are drying out add some of the saved bean water
I like to serve with thick slices of fresh bread slathered in butter. (will add bread recipe if asked)
Soak the beans overnight in a large pot, make sure the there is enough water that the beans will stay covered.
I recommend smoking the bacon if you have a smoker but frying it works just fine
After soaking beans add water if they are not still covered, add the bay leaves, baking soda and eyeball halfish of the vinegar. With the lid on bring to a light boil for 1- 1.5 hours.
While beans are boiling dice the onion, tomatoes and bacon/ham. Crush/mince/press the garlic.
After boiling pour of water until beans are just barely submerged, and save the water for now.
Preheat over to 300F
Add everything except the sugar and molasses to the beans and gently turn them together a couple times.
Bake with a lid for 2 hours then add the sugar and molasses. These go last because adding the sugar drastically slows down the softening of the beans. Bake for another 2 hours or until beans have reach your desired texture. During both steps of baking stir two or three times.
If during the baking the beans are drying out add some of the saved bean water
I like to serve with thick slices of fresh bread slathered in butter. (will add bread recipe if asked)
Notes
If you are going for presentation and want it to look cool/nice/whatever, remove the lid for the last 1/2 hour of the bake time and weave bacon across the top and sprinkle with fresh chives. Switch to broil for the last 15 minutes.
These can be done on a stove top also, you just need to stir more often and use a low/medium heat.
Any other ideas to continue evolving this recipe I'd be glad to hear them.
The batch that I am making while writing this will have a couple yellow bell peppers added.
Number of servings is a strange category to need to fill out, so it is about 5-6 lbs of culinary goodness.
Prep Time: 8 hoursThese can be done on a stove top also, you just need to stir more often and use a low/medium heat.
Any other ideas to continue evolving this recipe I'd be glad to hear them.
The batch that I am making while writing this will have a couple yellow bell peppers added.
Number of servings is a strange category to need to fill out, so it is about 5-6 lbs of culinary goodness.
Cook Time: 6 hours
Total Time: 14 hours
Number of Servings: 8
Yield:
Style: Canadian
Braai Sauce
My cousin taught me this recipe :) i not only used it for braai purposes but also just for frying chicken or steak in the pan normally.
Ingredients
2 tablespoons of tomato sauce
2 tablespoons of mayonnaise
2 tablespoons of chutney
2 tablespoons of mayonnaise
2 tablespoons of chutney
Directions
Mix ingredients well together. Then add your meat or chicken, or patties to the sauce let it marinade for an 1 hour or 2 hours. Enjoy!
Notes
Depends on the amount you would to use for the marinade small, medium or large amounts.
Prep Time: 60 minutesCook Time: 60 minutes
Total Time: 60 minutes
Number of Servings: 4
Yield:
Style: African
Trini' Saltfish Buljol (stewed salted cod fish)
This is one of the historically popular foods of my county, and it is 'mimicked' throughout the Southern Caribbean. It is very tasty, easy to make and usually eaten with ground provisions, fried bakes/stove-top roasted bakes/oven-baked coconut bakes, 'sada' roti or even rice. "Bakes" are special breads (African heritage), and "Sada" (East indian heritage) is similar to pita bread.
NB. Several recipes like this can be found online.
Ingredients
1/2 lb boneless salted cod fish
1 cup tomatoes (freshly chopped)
1/3 cup onion (freshly chopped)
2-3 cloves of garlic (freshly chopped)
1/3 cup sweet peppers (freshly chopped)
1/3 cup carrots (freshly chopped)
1/3 cup pimento/chilli peppers (freshly chopped)
freshly ground black pepper (to taste)
3-4 tbsp Olive oil
Parsley (to garnish)
A few slices of Avocado (to complement)
1 cup tomatoes (freshly chopped)
1/3 cup onion (freshly chopped)
2-3 cloves of garlic (freshly chopped)
1/3 cup sweet peppers (freshly chopped)
1/3 cup carrots (freshly chopped)
1/3 cup pimento/chilli peppers (freshly chopped)
freshly ground black pepper (to taste)
3-4 tbsp Olive oil
Parsley (to garnish)
A few slices of Avocado (to complement)
Directions
1. Boil the fish until it's cooked, then shred into small pieces.
2. In a medium sized pot/pan, heat Olive oil on a low temperature before adding in all of the ingredients except the fish. Let them sauté (covered) at a medium temperature until almost fully cooked.
3. Add in the shredded fish and stir everything together. Add a little water, if more moisture is needed.
4. Let the contents simmer (covered) at the same temperature, for about 3 minutes.
5. Remove from heat and allow to cool for about 5 minutes.
2. In a medium sized pot/pan, heat Olive oil on a low temperature before adding in all of the ingredients except the fish. Let them sauté (covered) at a medium temperature until almost fully cooked.
3. Add in the shredded fish and stir everything together. Add a little water, if more moisture is needed.
4. Let the contents simmer (covered) at the same temperature, for about 3 minutes.
5. Remove from heat and allow to cool for about 5 minutes.
Notes
a. Serve with bread, rice or any of the other sides mentioned previously.
b. Complement with a few slices of Avocado, and garnish with a few sprigs of Parsley.
Prep Time: 7 minutesb. Complement with a few slices of Avocado, and garnish with a few sprigs of Parsley.
Cook Time: 7 minutes
Total Time: 15 minutes
Number of Servings: 4
Yield: As much as you want, based upon the size of your serving.
Style: Latin American, Caribbean
Fun tropical fruit smoothies that boost your daily vitamin intake and improve your digestion
This recipe was designed through trial and error but is really easy to make, refreshing and quite delicious.
Ingredients
There are no set weights and measures for this recipe. Simply use as much of each fruit as you want, in combination with the others, and as much fruit juice/water that you think will give you the consistency that you desire.
1. Fresh FRUIT (preferably chilled or frozen chunks):
Pineapple, Pawpaw/Papaya, Banana (and Mango, if you have access to this).
2. Freshly-squeezed or store bought FRUIT JUICE (preferably unsweetened Pineapple). Water may be used as a substitute if sweetness/sugar content is an issue.
3. One packet of orange/tangerine/raspberry/other EMERGEN-C crystals, or any other brand of Vitamin C crystals that you prefer.
1. Fresh FRUIT (preferably chilled or frozen chunks):
Pineapple, Pawpaw/Papaya, Banana (and Mango, if you have access to this).
2. Freshly-squeezed or store bought FRUIT JUICE (preferably unsweetened Pineapple). Water may be used as a substitute if sweetness/sugar content is an issue.
3. One packet of orange/tangerine/raspberry/other EMERGEN-C crystals, or any other brand of Vitamin C crystals that you prefer.
Directions
a. Pour about 1 to 2 cups of fruit juice/water into the blender mug, according to the quantity of fruit you wish to blend. Then add the frozen chunks of fruit, and top this off with the Vitamin C crystals.
b. If you have a blender with a "SMOOTHIE" selection, then press it and let the 'smoothing' begin:). If not, then begin on the "CHOP" selection, before slowly moving to the "PUREE" selection (add more liquid if needed).
c. If you prefer a 'frosty' smoothie, then don't add too much liquid. If you prefer a 'thick but non-frosty one, then keep going until most of the icy-ness melts out
b. If you have a blender with a "SMOOTHIE" selection, then press it and let the 'smoothing' begin:). If not, then begin on the "CHOP" selection, before slowly moving to the "PUREE" selection (add more liquid if needed).
c. If you prefer a 'frosty' smoothie, then don't add too much liquid. If you prefer a 'thick but non-frosty one, then keep going until most of the icy-ness melts out
Notes
Not all fruit may be ideal for this recipe. I've tried adding watermelon and even honey dew melon, and the latter combines with the others, much better than the former. All in all, it's especially good early in the morning before breakfast, or during the day before lunch.
ENJOY!!!
Prep Time: 2 minutesENJOY!!!
Cook Time: 3 minutes
Total Time: 5 minutes
Number of Servings: 3
Yield: As much as you want, based upon the size of your serving.
Style: Latin American, Caribbean
Apple Bread Pudding
When you first hear the name, Bread Pudding, may not sound too interesting. However, its a really tasty, rich dessert that's hard to turn down once you’ve tried it. Traditional bread puddings contain egg yolks and so a lot of fat; but this recipe relies on the whites and adds apple for extra flavor.
Ingredients
10 Egg Whites
10 Slices of Bread
½ Cup Butter
¼ Cup Applesauce
1 Cup Zero Calorie Sweetener
1 Teaspoon Cinnamon
1 Medium Apple, diced
1 Teaspoon Vanilla Extract
10 Slices of Bread
½ Cup Butter
¼ Cup Applesauce
1 Cup Zero Calorie Sweetener
1 Teaspoon Cinnamon
1 Medium Apple, diced
1 Teaspoon Vanilla Extract
Directions
First, place slices of bread on a baking sheet and cook for 10 minutes at 375 degrees Fahrenheit, flipping halfway through. Melt butter and mix in applesauce. Cut bread into one-inch cubes and toss with butter/applesauce mixture. In a mixing bowl, combine eggs with apple pieces, vanilla extract and sweetener. Fold in bread cubes. Next, pour the mixture into a baking dish and sprinkle cinnamon on top. Lower heat to 350 degrees and bake for 30 minutes, until golden brown.
Prep Time: 15 minutesCook Time: 40 minutes
Total Time: 55 minutes
Number of Servings: 10
Yield:
Style: American
Vegetarian medley
I quite literally just threw some ingredients together that seemed like they'd be good. Boy, I was not even disappointed :)
Ingredients
1/2 bag of frozen quinoa
1 cup of frozen kale
4 cherry tomatoes (diced)
1/4 cucumber (diced)
Viola Feta cheese (diced)***
Drizzle of Olive oil
1 cup of frozen kale
4 cherry tomatoes (diced)
1/4 cucumber (diced)
Viola Feta cheese (diced)***
Drizzle of Olive oil
Directions
Steam cook the quinoa and kale together.
After steaming, add your diced produce, and Viola Feta. *The amount of Feta is to your discretion. I use this to negate the need for salt or any other seasonings. Just to keep things simple. ^_^
Mix all the ingredients well, with a drizzle of Olive oil, and enjoy!
Prep Time: 5 minutesAfter steaming, add your diced produce, and Viola Feta. *The amount of Feta is to your discretion. I use this to negate the need for salt or any other seasonings. Just to keep things simple. ^_^
Mix all the ingredients well, with a drizzle of Olive oil, and enjoy!
Cook Time: 10 minutes
Total Time: 15 minutes
Number of Servings: 2
Yield:
Style: American, Midwest
Gomes de Sá Cod Fish (Bacalhau à Gomes de Sá)
The easy way of the most famous Portuguese recipe
Ingredients
500 grams of dried salted cod
500 grams of boiled potatoes with skin
1.5 decilitre of olive oil
a lot of garlic, 3-4
2 onions
black/green olives
parsley
5 decilitres of milk
salt, pepper
boiled eggs
500 grams of boiled potatoes with skin
1.5 decilitre of olive oil
a lot of garlic, 3-4
2 onions
black/green olives
parsley
5 decilitres of milk
salt, pepper
boiled eggs
Directions
Soak the cod, place in a pan and add boiling water to cover it.
Place the lid on the pan and let it sit for 20 minutes.
Drain the water, remove the skin and bones and flake into large strips.
Place the cod strips in a deep pan.
Bring the milk to a boil and pour over the cod.
Let it stand for 1.5 to 3 hours.
Meanwhile prepare the garnish by chopping parsley and boiling one or two eggs.
Heat the olive oil on a large pan, slice the onions and garlic and sauté until lightly browned.
Peel and slice the cooked potatoes and add them to the olive oil, onions and garlic mix.
Drain the cod and add it on top of the potatoes. Stir gently but do not allow to stew.
Season with salt and pepper.
Move everything to an earthen baking dish and bake in hot oven for 10 minutes.
Sprinkle dish with chopped parsley and garnish with slices of boiled eggs and black/green olives.
Place the lid on the pan and let it sit for 20 minutes.
Drain the water, remove the skin and bones and flake into large strips.
Place the cod strips in a deep pan.
Bring the milk to a boil and pour over the cod.
Let it stand for 1.5 to 3 hours.
Meanwhile prepare the garnish by chopping parsley and boiling one or two eggs.
Heat the olive oil on a large pan, slice the onions and garlic and sauté until lightly browned.
Peel and slice the cooked potatoes and add them to the olive oil, onions and garlic mix.
Drain the cod and add it on top of the potatoes. Stir gently but do not allow to stew.
Season with salt and pepper.
Move everything to an earthen baking dish and bake in hot oven for 10 minutes.
Sprinkle dish with chopped parsley and garnish with slices of boiled eggs and black/green olives.
Notes
Serve while hot.
I prefer green olives, but some people prefer the black ones.
I like a lot of garlic, but you can use less garlic, or you can avoid it.
Prep Time: 3 hours, 20 minutesI prefer green olives, but some people prefer the black ones.
I like a lot of garlic, but you can use less garlic, or you can avoid it.
Cook Time: 10 minutes
Total Time: 3 hours, 30 minutes
Number of Servings: 4
Yield: 4 servings
Style: European, Portuguese
Pad thai noodle
Noodle poodle stroodle
Ingredients
2 tblspns tamarind paste in 1/2 cup hot water
3 tblspn sugar
3 tblspn fish sauce
1 tblspn rice vinegar
1 tblspn chilli powder
8 ounces rice noodles soaked in boiling water for 20 minutes .
3 tblspn oil
3 minced garlic cloves
8 ounces shelled and deveined shrimps
8 ounces cubed firm tofu
2 beaten eggs
1.5 cups bean sprouts
1/2 cup chopped green onions
1/3 cup chopped peanuts
3 tblspn sugar
3 tblspn fish sauce
1 tblspn rice vinegar
1 tblspn chilli powder
8 ounces rice noodles soaked in boiling water for 20 minutes .
3 tblspn oil
3 minced garlic cloves
8 ounces shelled and deveined shrimps
8 ounces cubed firm tofu
2 beaten eggs
1.5 cups bean sprouts
1/2 cup chopped green onions
1/3 cup chopped peanuts
Directions
- Stir fry the beaten eggs, tofu and shrimps in high heat .
- add the other ingredients
- Cook in high heat for about 5 minutes , stir it constantly
- Serve hot
Prep Time: 10 minutes- add the other ingredients
- Cook in high heat for about 5 minutes , stir it constantly
- Serve hot
Cook Time: 7 minutes
Total Time: 17 minutes
Number of Servings: 4
Yield:
Style: Asian, Thai
Thai beef salad
Fresh and low calorie
Ingredients
Sliced beef steak
Sliced cucumber
Cherry tomatoes , cut into half
Sliced spring onion
Sliced fresh chillies
Cilantro
Thai Basil
Fesh mint leaves
Dressing :
Soy sauce
Fish sauce
Oil
Sugar
Lime juice
Crushed garlic cloves
Crushed peanuts
Sliced cucumber
Cherry tomatoes , cut into half
Sliced spring onion
Sliced fresh chillies
Cilantro
Thai Basil
Fesh mint leaves
Dressing :
Soy sauce
Fish sauce
Oil
Sugar
Lime juice
Crushed garlic cloves
Crushed peanuts
Directions
- Mix the dressing
- Marinate the beef in the half of the dressing for 30 minutes
- Sear the beef for 2 minutes
- Mix all of the ingredients together
- Sprinkle the crushed peanuts for garnish
Prep Time: 10 minutes- Marinate the beef in the half of the dressing for 30 minutes
- Sear the beef for 2 minutes
- Mix all of the ingredients together
- Sprinkle the crushed peanuts for garnish
Cook Time: 5 minutes
Total Time: 15 minutes
Number of Servings: 3
Yield:
Style: Asian, Thai
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