This book will set you on the right path when it comes to cooking good tasting food that people love to eat.
101 Great Recipes: a Cook Book
By John DyeTrafford Publishing
Copyright © 2016 Chef John Dye
All rights reserved.
ISBN: 978-1-4907-6862-5Contents
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,
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.
