one man, two guvnors mother's day cookbook

8/2/2019 One Man, Two Guvnors Mother's Day Cookbook

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MOTHERS DAYCOOKBOOK

In honor of Mothers Day, we proudlypresent the official One Man, Two Guvnors

cookbook, featuring your mums most lip-smacking recipes.

Bon Appetit!


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Almond Butterball Cookies

Ingredients1 stick butter3/4 cup confectioners' sugar1 egg1 tsp vanilla extract1 tsp almond extract1 12 cups all-purpose flour

2 tsps baking powder1 pinch salt

Directions

Preheat an oven to 350 degrees F (175 degrees C). Grease a bakingsheet.Beat together the butter and 3/4 cup confectioners' sugarwith an electric mixer in a large bowl until smooth. Add the egg,

vanilla extract, and almond extract. Stir together the flour, bakingpowder, and salt in a bowl and mix into the butter mixture untiljust incorporated. Shape the dough into 1-inch balls and arrangeon the prepared baking sheet spaced about 2 inches apart. Bake inthe preheated oven until firm, about 10 minutes. Cool on the sheetfor 10 minutes before removing to cool completely on a wire rack.Drizzle melted chocolate using a squeeze bottle while thechocolate is still warm and liquid. Place on an even layer for thechocolate to set (can be chilled).

For Chocolate Drizzle:About 1/2 cup of semi-sweet or dark chocolate (chips or coarselychopped)Use the double boiler method: It takes a little longer than othermethods but eliminates the possibility of scorching the chocolate.Place water in the bottom of the double boiler (a pot and heat-proof bowl) so the top of the water is 1/2 inch below the upper


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pan. Then place the double boiler over low heat. Stir the chocolate

constantly until it is melted, adding small amounts of butter forsmoothness (do not go over the equal ratio, or it'll be greasy, 1 cupchocolate = 1 stick butter). The water in the bottom of the doubleboiler should not come to boiling while the chocolate is melting.


4/14

My Mother-In-Law's Lasagna

Ingredients1 box of lasagne noodles1 lb of ground round1 lb of sweet sausage1 onion chopped1 lb of mushrooms, sliced

DirectionsSautee, beef, sausage, onions and mushrooms, add 1 jars of Barillapasta sauce. Cook lasagne noodles according to directions on thebox. Put a light layer of sauce on bottom of lasagne pan. Placecooked noodles on top. Add more sauce. Take 3 containers ofcottage cheese and add three raw eggs - mix. Take the cottagecheese mixture and place three dollops on each of the sauce andnoodles. Take mozzarella cheese and place rounds of the cheesebetween the dollops of cottage cheese. Grate parmesean cheese

on top. Continue this process of layering until all of the noodleshave been used. Cover with aluminum foil and bake in 350 degreeoven for 1/2 hour. Remove from the oven. Let stand for about 15minutes.


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Mom's Mexican ChickenIngredients4 large or 8 smaller bone-in skin-on chicken breasts (cansubstitute boneless but we've always found these make a juiciercasserole)16 oz shredded cheddar cheese2 cans Campbell's mushroom soup1 white onion (diced)

1 lg green pepper (chopped)8 oz sour cream3 sm cans green chilies (can leave these out if your store doesn'thave them -- but they are usually with the taco prep stuff and havea tiny kick but are by no means spicy)1 bag of Doritos

Directions1. Bake the chicken for 40 minutes or so at 350 degrees. Allow to

cool, then remove skins. (Snack on the skins if desired - yum!)2. Sautee onions and green peppers in some olive oil until they aresoft. Approximately 5 minutes.3. In large bowl, stir together onion/green pepper mixture withmushroom soup, sour cream & chilies.4. In a rectangular cake pan, layer shredded chicken (can do thisby hand - just need to be bite-sized pieces), then creamy mixture,then cheddar in three layers, then repeat.

5. Bake at 350 degrees for 35-40 minutes.6. Remove from oven and crush a layer of Doritos on top of thecasserole. Place back in oven for 5 minutes (being careful not tolet them burn).7. Enjoy! I've never met a person who didn't go back for seconds.


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Channa

This is a really simple recipe that is quite yummy. It allows for manyexchanges and you can use canned beans/tomatoes or use fresh onesinstead. The only thing you need for this recipe is a big enough pot. It isgreat comfort food on a cold day and you can adjust the spice the way youlike it. You can also add meat to it if you like, but I prefer the vegetarian

version. You can even use a slow cooker.

Ingredients1 Large can of tomatoes - you can get the can with whole tomatoesor crushed ones, but not puree because there is too much liquid.Also if I have tomatoes in fridge that are getting a little too soft formy liking I often use them in this recipe because they are perfect!I do take the skins off though if not from a can.2 smaller cans of beans - You can use 2 cans of chick peas or 1 canof chick peas or 1 can of mixed medley beans (whatever you

prefer). You can also use dehydrated beans but you will need tosoak those over night and you may need to cook them a little sothat they are softer before adding them to the recipe.1 Large onion - again you can have more or less garlic - add asmany cloves as you like garam masala spice - again add as muchas you likeIf you like it spicy, add some chili peppers or get a hot pepper tocook down in the potRice - about 2 cups of rice needs to be cooked, or make 1 and thenif need be make more if channa is left over

Directions1. In your large pot add some oil. Chop up the onions to a size thatyou like. I like my chunks a little larger so I don't dice them up toosmall. Add them to the pot and let them soften.2. Do the same with the garlic. Chop up the garlic and add it to thepot and let some of the flavour come out. You can even add whole


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cloves if you like. I add these pretty much right after I add the

onions.3. Once some of the juices have been released add your can oftomatoes (or the real ones) to the pot. If you use whole tomatoesstart to crush them. You will cook this on medium tomedium/high heat for about 15 minutes. You want some of thejuices of the tomatoes to be released.3b. To go with this you will need to cook rice. Depending on howyou cook rice you will need to either start it right at step 3 or later.Allow yourself about 45 minutes for the rice, so once you add the

tomatoes you can start to cook the rice.4. After, you need to add the cans of beans. Depending on howmuch fluid there is in the pot you will either add the fluid fromboth cans with the beans or drain one or half of the cans. Youneed the fluids to help the beans soften while they are cooking anddon't forget that some will evaporate while you cook. While youare cooking you see that you don't have enough fluid you can addplain water or some kind of broth (veggie, chicken or beef). I

usually do one can with fluid and 0.5 drained since I use thecrushed tomatoes which tend to have more fluid to begin with. Itis safer to have more fluid as you can just cook it a little longer toallow some of the fluid to evaporate.4b. If you want to use a hot pepper this is where you would add it.Chop it up or use those small ones whole.5. You will basically cook all of this till the beans in the pot are softand then an extra 15 minutes so that the flavours mesh a littlemore. Once you have added the beans it will cook for about 45-60minutes.6. 30 minutes into the cooking I add the Garam Masala. Start with1 table spoon, let it cook a little and then taste. Add more if youneed. Based on how you like the Garam Masala then add yourhotter spiced like chili or cayenne pepper.7. Cook till it is soft and the flavours/spices have meshed.


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This is food for about 4 people. I often make it for two and then

have left overs for the next day. It always tastes better the nextday!


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Fish Moqueca

Ingredientsany kind of white fish (e.g. tilapia), 1/2 a kg1 sliced onion2 tablespoons tomato juice (or, you could add a couple of slicedtomatoes instead - I prefer it that way)2 yellow bell peppers, sliced and seeded2 garlic cloves, crushed

fresh coriander (to taste - I like lots)red pepper flakes, or a crushed chili pepper of some sort, or hotsauce1 teacup coconut milk (half a can-ish)3 tablespoons olive oil3 tablespoons palm oil (if you can get it)chopped parsley, to taste (calls for 1 tablespoon)2 limessalt to taste

DirectionsJuice the lines, add salt and the fish. Set aside.

In a pan, mix the oils, fry the garlic a touch, spread the pepper,onion (and tomato if you have it) forming a layer on thebottom.sprinkle coriander and hot pepper (or whatever you'reusing),then add a layer of fish, then add another layer of coriander

and hot pepper.

Cover the pan, cook over low heat. Add coconut milk, and leaveover heat until finished cooking. Remove from heat, add somemore fresh coriander and parsley, and serve over rice. Yum!


10/14

Penne with Vodka Sauce (for about 1/2

lb. of pasta)

Ingredients1/2 c onion, sliced thinly1 T. Butter2 T. Olive Oil3 oz. Vodka1 c. Heavy Cream

1/2 c. Tomato Sauce3 oz. Prosciutto (optional)pinch of salt1 T. Chopped Parsley

DirectionsSautee the onion in the butter and oil for about 4 min. (until softbut not brown). Remove from head and add vodka. Return to high

heat and ignite. When flames start to die down, add the cream,tomato sauce, prosciutto (optional) and salt. Reduce heat 4 to 5minutes until sauce thickens and coats the back of a spoon. Addparsley and serve over penne (or mix all together) . This is enoughto serve 2 people with a little extra.


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Mom's Chicken & Peas

Ingredients6 Thin Chicken BreastsOne package of frozen PeasOne medium onionOne can of tomato sauce (8oz)Pinch of saffronSalt and pepper to taste

DirectionsSaute chopped onions in a little vegetable oil till brown. Addtomato sauce, a cup of water, saffron, salt, and pepper. Finally addpeas - and simmer on low heat in a covered pot. Add water asneeded.

On high heat, fry chicken breasts in a separate pan till fully-cooked and brown - add the chicken into the sauce and peas.

Simmer the whole mixture for about 30 minutes and making surethat there's enough water to cover all the chicken and peas and it'snot burning!

Serve with rice.


12/14

Moms Pork Carnitas

Ingredients2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in)Salt and freshly ground black pepper2 teaspoons dried oregano1 teaspoon ground cumin1 tablespoon olive oil1 onion, coarsely chopped

4 cloves garlic, minced1 jalapeno, seeded and ribs removed, chopped1 orange, cut in half3 tablespoons vegetable oil

DirectionsRinse and dry the pork shoulder. Salt and pepper liberally. Mixthe oregano and the cumin with olive oil and rub all over pork.Place the pork in a slow cooker and top with the onion, garlic, and

jalapeno. Squeeze over the juice of the orange and add the twohalves. Cover and cook on low for 8 to 10 hours or on high 4hours.

Once the meat is tender, remove from slow cooker and let coolslightly before pulling apart with a fork. In a large saute pan, heatthe vegetable oil over high heat. Press the carnitas into the oil andfry until crusty on one side. Serve.


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Chicken Devan

Ingredients2 package 10 oz. broccoli3 C sliced cooked chicken2 C creamed chicken soup1 C salad dressing (must be oil & vinegar based, but doesnt say)1 t lemon juice1/2 t curry powder

1/2 C shredded sharp cheese1 C soft bread crumbs1 T melted butter

DirectionsCook broccoli and arrange in pan. Add chicken. Combine soup,salad dressing, juice and curry powder and pour over chicken.sprinkle with cheese. Combine bread and butter and sprinkle overtop. Bake at 350 for 30 minutes.


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Moms Mac and Cheese

Ingredients8 ounces elbow macaroni2 tablespoons butter1/4 cup all-purpose flour2 cups milk1 cup shredded Cheddar cheese8 ounces cubed processed cheese food

DirectionsIn a large pot with boiling salted water cook elbow macaroni untilal dente. Drain.In a medium saucepan, over medium heat melt butter ormargarine. Whisk flour and stir vigorously. Add milk and cookuntil thick and bubbly, about 5 to 7 minutes. Add cheeses and stiruntil completely melted.In a large bowl mix together the drained pasta and cheese sauce

mixture. Toss to coat evenly.Pour into a greased 2 quart casserole dish. Bake in a preheated350 degree F (175 degrees C) oven for 30 minutes. Let stand 10minutes before serving.

one man, two guvnors mother's day cookbook

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