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Delicious Recipes for the Party.
Get your copy of the best and most unique Party recipes from BookSumo Press!

Come take a journey with us into the delights of easy cooking. The point of this cookbook and all our cookbooks is to exemplify the effortless nature of cooking simply.

In this book we focus on recipes for social events. Party Time! is a complete set of simple but very unique Party recipes. You will find that even though the recipes are simple, the tastes are quite amazing.

So will you join us in an adventure of simple cooking?

Here is a Preview of the Party Recipes You Will Learn:
  • Lime and Olive Bean Dip
  • Ironbound Bean Dip
  • Mexican City Bean Dip
  • Sun Dried Bean dip
  • 2-Ingredient Mexican Fries
  • French Fries From Belgium
  • Low-Fat Almost No Fat Fries
  • Chicken Croquettes
  • Oriental Fried Chicken Thighs
  • 5 Star Fried Chicken
  • Curry Fried Chicken
  • Backyard Barbecue Chicken Calzones
  • Parmesan, Ricotta, and Mozzarella Calzones
  • Athens’s Style Provolone and Veggie Calzones
  • Vegetarian Green Leaf Calzones
  • Crispy Nachos
  • Alpine Swiss Nachos
  • Zesty Popcorn Nachos
  • Picnic Mini Pizzas
  • Fried Empanada
  • Valencian Empanadas
  • Pumpkin Empanada
  • Apricot Empanadas
  • Empanada of Beef and Black Beans
  • Empanadas of Pineapple
  • Mushroom Empanada
  • Much, much more!

Again remember these recipes are unique so be ready to try some new things. Also remember that the style of cooking used in this cookbook is effortless. So even though the recipes will be unique and great tasting, creating them will take minimal effort!

Related Searches: Party cookbook, Party recipes, Party book, Party cooking, event cookbook, event recipes, catering recipe cookbook
Year:
2020
Edition:
3
Publisher:
BookSumo Press
Language:
english
Pages:
83 / 99
File:
PDF, 2.73 MB
Download (pdf, 2.73 MB)

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Party Time!
Delicious Recipes for Parties and Events

By
BookSumo Press
All rights reserved

Published by
http://www.booksumo.com

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LEGAL NOTES
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Transmitted In Any Form Or By Any Means. Photocopying, Posting Online,
And / Or Digital Copying Is Strictly Prohibited Unless Written Permission
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Table of Contents
Buffalo Pizza 9
Buffalo Shrooms 12
Buffalo Sandwich II 13
Buffalo Fries 14
Buffalo Fish 15
Buffalo Salad 16
Buffalo Breakfast 17
Buffalo Chicken I 18
How to Make Pizza Dough 19
Mediterranean Pizza 20
All Peppers and Onions Pizza 21
I ❤ Pizza 24
Greek Pizza 25
Vegetarian Potato Tofu Pizza 26
Pizza Salad 28
Party Dessert Pizza 30

Picnic Mini Pizzas 31
Fried Empanada 32
Valencian Empanadas 33
Pumpkin Empanada 36
Apricot Empanadas 37
Empanada of Beef and Black Beans 38
Empanadas of Pineapple 39
Mushroom Empanada 40
Cheese Empanada 41
Cheesy Parsley Parmesan Oven Fried Chicken 42
Buttermilk Paprika Fried Chicken 43
6-Ingredient Fried Chicken 44
Football Fried Chicken 45
Chicken Croquettes 48
Oriental Fried Chicken Thighs 49
5 Star Fried Chicken 50
Curry Fried Chicken 51

Spiced Chicken 52
Easy Mexican Fried Chicken Chimichangas 53
Pesto Chicken Cutlets 54
Backyard Barbecue Chicken Calzones 55
Parmesan, Ricotta, and Mozzarella Calzones 56
Vegetarian Green Leaf Calzones 57
Athens’s Style Provolone and Veggie Calzones 60
Calzone Toscana 62
How to Make Dough for Calzones 64
Basil Blitz Calzones 65
Speedy Nachos 66
Late-Night Nachos 67
Thursday Night Nachos 68
Crunchy Mexican Salad 69
Game Time Nachos 72
Crunchy Nacho Chicken 73
Crispy Nachos 74

Alpin; e Swiss Nachos 75
Zesty Popcorn Nachos 76
Mushroom Picante Nachos 77
Southern California Style 78
Graduation Nachos 79
Aztec Salsa 80
I ♥ Bean Dip 81
We Are All Bean Dip 84
Roasted Bean Dip 85
Lime and Olive Bean Dip 86
Ironbound Bean Dip 87
Mexican City Bean Dip 88
Sun Dried Bean dip 89
2-Ingredient Mexican Fries 90
French Fries From Belgium 91
Low-Fat Almost No Fat Fries 92
French Fries for July 93

Hot Pepper White Pepper French Fries 96
English Salty Vinegar Fries 97
3-Ingredient French Fries 98

Buffalo
Pizza

Prep Time: 30 mins
Total Time: 55 mins
Servings per Recipe: 6
Calories
785 kcal
Fat
40.7 g
Carbohydrates
66.6g
Protein
37.1 g
Cholesterol
83 mg
Sodium
1840 mg

Ingredients
3 skinless, boneless chicken breast halves,
cooked and cubed
2 tbsps butter, melted
1 (2 oz.) bottle hot sauce
1 (8 oz.) bottle blue cheese salad dressing
1 (16 inch) prepared pizza crust

1 (8 oz.) package shredded mozzarella cheese

Directions
1. Set your oven to 425 degrees before doing anything else.
2. Get a bowl, combine: hot sauce, butter, and chicken. Stir the mix until the chicken is
evenly coated.
3. Now lay out your pizza crust on a cookie sheet and coat it evenly with the ranch
dressing.
4. Add the chicken over the dressing, then add the cheese.
5. Cook everything into the oven for 12 mins.
6. Enjoy.

Buffalo Pizza

9

BUFFALO

Shrooms

Prep Time: 15 mins
Total Time: 45 mins
Servings per Recipe: 10
Calories
165 kcal
Fat
13 g
Carbohydrates
2.9g
Protein
<9g
Cholesterol
32 mg
Sodium
356 mg

Ingredients
10 large mushrooms, stems and insides
removed
1 tsp olive oil, or as needed
1 celery stalk, diced
1/4 C. blue cheese dressing
1/4 C. ranch dressing

1/4 C. buffalo wing sauce
2 oz. cream cheese
2 cooked chicken breasts, shredded
1/2 C. shredded Cheddar cheese

Directions
1. Set your oven to 350 degrees before doing anything else.
2. Get a casserole dish and lay your mushrooms in it with the insides facing upwards.
3. Begin to stir fry your celery for 7 mins then combine in the cream cheese, dressings, and
buffalo sauce.
4. Stir the mix and keep heating it until the cheese is melted for 7 mins.
5. Now place your chicken in a bowl with the sauce and stir everything until the chicken is
evenly coated.
6. Now fill your mushrooms with the mix and then top everything with the cheddar.
7. Cook the mushrooms in the oven for 25 mins.
8. Enjoy.

12

Buffalo Shrooms

Buffalo

Sandwich II
(French Onions)

Prep Time: 5 mins
Total Time: 20 mins
Servings per Recipe: 4
Calories
236 kcal
Fat
4.2 g
Carbohydrates
20.5g
Protein
27.8 g
Cholesterol
67 mg
Sodium
1561 mg

Ingredients
4 skinless, boneless chicken breast halves
1 (2 oz.) bottle hot pepper sauce
1 (5 oz.) bottle green hot pepper sauce
2 tsps paprika, divided
1 red onion, sliced in rings
4 slices tomato

4 leaves lettuce
4 thick slices French baguette, halved

Directions
1. Get your oven's broiler hot then place your chicken in a pan for broiling.
2. Top the chicken with paprika and both hot sauces.
3. Layer your onions over everything. Then cook the chicken until it is fully done under the
broiler for about 17 mins.
4. Now layer your chicken on the bread and top everything with the lettuce and tomato.
5. Enjoy.

Buffalo Sandwich II

13

BUFFALO

Fries

Prep Time: 10 mins
Total Time: 40 mins
Servings per Recipe: 4
Calories
526 kcal
Fat
26.6 g
Carbohydrates
66.1g
Protein
8.1 g
Cholesterol
35 mg
Sodium
1765 mg

Ingredients
cooking spray
4 large potatoes, sliced into wedges
2 tbsps olive oil, or to taste
salt and ground black pepper to taste
1 C. Buffalo-style hot pepper sauce
1/4 C. melted butter, or to taste

1/4 C. ranch salad dressing, or to taste

Directions
1.
2.
3.
4.
5.
6.
7.

14

Coat a casserole dish with nonstick spray then set your oven to 400 degrees before doing
anything else.
Layer your potatoes into the dish and top them with some pepper, salt, and the olive oil.
Cook the spuds in the oven for 35 mins then get a bowl and combine the melted butter
and hot sauce.
Stir the mix until it is smooth then add your potatoes to the mix.
Stir everything to evenly coat the wedges then place the potatoes back into the dish.
Top the potatoes with the ranch dressing.
Enjoy.

Buffalo Fries

Buffalo
Fish

Prep Time: 10 mins
Total Time: 1 hr 16 mins
Servings per Recipe: 3
Calories
641 kcal
Fat
43.1 g
Carbohydrates
37.7g
Protein
25.2 g
Cholesterol
95 mg
Sodium
1494 mg

Ingredients
3 (4 oz.) flounder fillets
1/2 C. hot pepper sauce
1 C. corn flour
3 tbsps butter

3 tbsps extra-virgin olive oil
6 tbsps chunky blue cheese dressing

Directions
1.
2.
3.
4.

Get a bowl and place your fish in it.
Top the fish with the hot sauce and stir everything to evenly coat the pieces.
Place a covering of plastic on the bowl and put everything in the fridge for 60 mins.
Coat the fish with flour then place them in the hot sauce again, then coat them with flour,
and again in the hot sauce.
5. Get your olive oil and butter hot, in a frying pan, then fry the fish for 4 mins each side.
6. Top the pieces with the blue cheese.
7. Enjoy.

Buffalo Fish

15

BUFFALO

Salad

Prep Time: 10 mins
Total Time: 10 mins
Servings per Recipe: 4
Calories
323 kcal
Fat
24.9 g
Carbohydrates
5.3g
Protein
18.5 g
Cholesterol
63 mg
Sodium
774 mg

Ingredients
2 C. cubed, cooked chicken
1/2 C. ranch dressing
1/4 C. hot buffalo wing sauce
3 stalks celery, diced
2 green onions, chopped

salt and freshly ground black pepper to
taste

Directions
1. Get a bowl, mix: pepper, chicken, salt, ranch, green onions, celery, and buffalo sauce.
2. Enjoy.

16

Buffalo Salad

Buffalo

Breakfast

Prep Time: 15 mins
Total Time: 30 mins
Servings per Recipe: 12
Calories
207 kcal
Fat
8.9 g
Carbohydrates
25g
Protein
6.6 g
Cholesterol
59 mg
Sodium
713 mg

Ingredients
2 frozen, breaded chicken strips
3 tbsps hot sauce
6 C. leftover mashed potatoes
3 eggs
1 (1 oz.) package ranch dressing mix

2 tbsps vegetable oil
1/2 C. shredded Cheddar cheese

Directions
1. Fry your chicken until everything is fully done then slice the strips into small pieces.
2. Get a bowl, combine: the hot sauce and chicken pieces. Stir the mix to evenly coat the
meat.
3. Get your oil hot then begin to fry 1/2 C. of the potatoes.
4. As the potatoes fry press them down into patties. Top each one with some of the chicken
pieces and cook everything for 5 mins each side.
5. Top the patties with the cheese.
6. Enjoy.

Buffalo Breakfast

17

BUFFALO

Chicken I

Prep Time: 15 mins
Total Time: 48 mins
Servings per Recipe: 4
Calories
257.6
Cholesterol
114.5mg
Sodium
591.4mg
Carbohydrates
0.4g
Protein
27.2g

Ingredients
8 small boneless skinless chicken thighs
1 1/2 tsps vegetable oil
1/4 C. hot sauce
3 tbsps margarine, melted
2 tbsps water
1 tbsp white vinegar

1/8 tsp pepper
cooking spray
blue cheese or ranch dressing, for dip

Directions
1.
2.
3.
4.
5.
6.
7.
8.

18

Get a pan hot with oil after coating it with some nonstick spray.
Set your oven to 400 degrees before doing anything else.
Fry your chicken for 6 mins. Flip the chicken and fry it for 6 more mins.
Place the meat into a casserole dish that has been sprayed with nonstick spray as well.
Get a bowl, combine: hot sauce, margarine, vinegar, and pepper.
Stir the mix until it is smooth then top your chicken with the mix.
Cook the chicken in the oven for 30 mins then top the pieces with the blue cheese.
Enjoy.

Buffalo Chicken I

How to Make

Prep Time: 10 mins

Pizza Dough

Total Time: 2 hrs 34 mins
Servings per Recipe: 6
Calories
262 kcal
Fat
4.4 g
Carbohydrates
46g
Protein
6.2 g
Cholesterol
10 mg
Sodium
418 mg

Ingredients
1 C. water
2 tbsp butter
2 tbsp sugar
1 tsp salt
2 1/2 C. all-purpose flour

2 1/4 tsp yeast

Directions
1.
2.
3.
4.
5.
6.
7.

In a bread machine, add the water, butter, sugar, salt, flour, and yeast in the order
recommended by the manufacturer.
Select the Dough setting, and press Start.
After cycle is complete, remove the dough from the bread machine.
In a greased pizza pan, place the dough by pressing it, then brush with the oil.
Keep aside, covered for about 15 minutes.
Set your oven to 400 degrees F.
Spread the sauce and topping of your choice and cook everything in the oven for about
24 minutes.

How to Make Pizza Dough

19

MEDITERRANEAN

Pizza

Prep Time: 30 mins
Total Time: 40 mins
Servings per Recipe: 8
Calories
519 kcal
Fat
20.4 g
Carbohydrates
56.8g
Protein
30 g
Cholesterol
49 mg
Sodium
1431 mg

Ingredients
2 tomatoes, seeded and coarsely
chopped
1 tsp salt
8 oz. shredded mozzarella cheese
1 red onion, coarsely chopped
1/4 C. chopped fresh basil
1/2 tsp ground black pepper
2 tbsp olive oil
3 fresh jalapeno peppers, chopped

1/2 C. sliced black olives
1/2 C. sliced fresh mushrooms
1/2 C. pizza sauce
2 (12 inch) pre-baked pizza crusts
8 oz. shredded mozzarella cheese
1/4 C. grated Parmesan cheese

Directions
1.
2.
3.
4.

Set your oven to 450 degrees F.
In a mesh strainer, add the tomatoes and sprinkle with the salt evenly.
Keep everything in the sink for about 15 minutes to drain.
In a large bowl, mix together the 8 oz. of the mozzarella, drained tomatoes, mushrooms,
olives, onion, jalapeño peppers, basil and oil.
5. Place the tomato sauce over the both crusts evenly and top with the tomato mixture,
followed by the remaining mozzarella and Parmesan cheese.
6. Cook everything in the oven for about 8-10 minutes.

20

Mediterranean Pizza

All Peppers

and Onions Pizza

Prep Time: 15 mins
Total Time: 45 mins
Servings per Recipe: 6
Calories
575 kcal
Fat
32.5 g
Carbohydrates
38.9g
Protein
33 g
Cholesterol
224 mg
Sodium
1028 mg

Ingredients
8 oz. ground pork sausage
5 eggs, lightly beaten
1 (12 inch) prepared pizza crust
1 C. ricotta cheese
1/4 C. chopped red onion

1/4 C. chopped fresh tomato
1/4 C. chopped red bell pepper
1/4 C. chopped green bell pepper
8 oz. shredded mozzarella cheese

Directions
1. Set your oven to 375 degrees F before doing anything else.
2. Heat a large skillet on medium-high heat and cook the sausage till browned completely.
3. Drain the excess grease from the skillet and add the eggs, then cook till eggs are set
completely.
4. Arrange the pizza crust on a pizza pan and top with the ricotta cheese, leaving the outer
edges.
5. Place the sausage mixture over the ricotta cheese, followed by the onion, tomato, red
pepper and green pepper and mozzarella.
6. Cook everything in the oven for about 15 minutes.

All Peppers and Onions Pizza

21

I❤

Pizza

Prep Time: 30 mins
Total Time: 2 hrs 15 mins
Servings per Recipe: 12
Calories
261 kcal
Fat
9.1 g
Carbohydrates
31g
Protein
13.2 g
Cholesterol
18 mg
Sodium
431 mg

Ingredients
3 C. bread flour
1 (.25 oz.) envelope active dry yeast
1 1/4 C. warm water
3 tbsp extra virgin olive oil, divided
3 tbsp chopped fresh rosemary
1 (14 oz.) can pizza sauce
3 C. shredded mozzarella cheese
2 ripe tomatoes, sliced
1 zucchini, sliced

15 slices vegetarian pepperoni
1 (2.25 oz.) can sliced black olives

Directions
1.
2.
3.
4.
5.
6.
7.
8.

24

In a bread machine, add the flour, yeast, water, and 2 tbsp of the olive oil in the order
recommended by the manufacturer.
Select the Dough setting and press Start.
When the cycle is completed, knead rosemary into the dough.
Set your oven to 400 degrees F.
Divide the dough into three equal sized portions.
Shape each dough portion into a heart shape about 1/2-inch thick and coat each portion
with the remaining olive oil.
Spread a thin layer of pizza sauce over each pizza evenly and top with the cheese,
followed by the tomatoes, zucchini, pepperoni, and olives.
Cook everything in the oven for about 15-20 minutes.

I ❤ Pizza

Greek

Pizza

Prep Time: 20 mins
Total Time: 45 mins
Servings per Recipe: 4
Calories
609 kcal
Fat
26.2 g
Carbohydrates
63.1g
Protein
30 g
Cholesterol
61 mg
Sodium
1531 mg

Ingredients
1 tbsp olive oil
1/2 C. diced onion
2 cloves garlic, minced
1/2 (10 oz.) package frozen chopped
spinach, thawed and squeezed dry
1/4 C. chopped fresh basil
2 1/4 tsp lemon juice
1 1/2 tsp dried oregano
ground black pepper to taste

1 (14 oz.) package refrigerated pizza crust
1 tbsp olive oil
1 C. shredded mozzarella cheese
1 large tomato, thinly sliced
1/3 C. seasoned bread crumbs
1 C. shredded mozzarella cheese
3/4 C. crumbled feta cheese

Directions
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

Set your oven to 400 degrees F before doing anything else.
In a large skillet, heat 1 tbsp of the oil and sauté the onion and garlic for about 5 minutes.
Add the spinach and cook for about 5-7 minutes.
Remove everything from the heat and immediately, stir in the oregano, basil, lemon juice
and pepper and keep it aside to cool slightly.
Unroll the pizza dough on a large baking sheet and coat everything with the remaining 1
tbsp of olive oil.
Place the spinach mixture over the dough, leaving a small border at the edges.
Place the 1 C. of mozzarella cheese over the spinach.
In a bowl, mix together the breadcrumbs and tomato slices till coated completely.
Place the tomato slices over the mozzarella cheese, followed by the remaining 1 C. of
mozzarella cheese and feta cheese.
Cook everything in the oven for about 15 minutes.

Greek Pizza

25

VEGETARIAN

Potato Tofu Pizza

Prep Time: 30 mins
Total Time: 40 mins
Servings per Recipe: 8
Calories
916 kcal
Fat
27.4 g
Carbohydrates
123.5g
Protein
53.7 g
Cholesterol
1197 mg
Sodium
1066 mg

Ingredients
4 potatoes, shredded
1 medium onion, grated
2 eggs, beaten
1/4 C. all-purpose flour
2 tbsp olive oil
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1 green bell pepper, chopped
1 onion, thinly sliced

2 cloves garlic, minced
6 oz. firm tofu, crumbled
2 tomatoes, sliced
2 tbsp chopped fresh basil
1/2 C. tomato sauce
1 C. shredded fat-free mozzarella cheese

Directions
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
26

Set your oven to 425 degrees F before doing anything else and grease a 12-inch baking
dish.
In a large bowl, mix together the grated onion, potatoes, flour and egg and place the
mixture into the prepared baking dish by pressing gently.
Cook everything in the oven for about 15 minutes.
Coat the top of the potato crust with the oil and cook everything in the oven for about 10
minutes.
Now, place the crust under the broiler and cook for about 3 minutes.
Remove the crust from the oven.
Again set the oven to 425 degrees F before continuing.
In a large bowl, mix together the tofu, green pepper, yellow squash, zucchini, sliced onion
and garlic.
Heat a large nonstick skillet and sauté the tofu mixture till the vegetables become tender.
In a small bowl, mix together the basil and tomato sauce.
Vegetarian Potato Tofu Pizza

11. Place half of the tomato sauce over the crust evenly and top with the cooked vegetables
and tomato slices.
12. Spread the remaining sauce on top evenly and sprinkle with the cheese.
13. Cook everything in the oven for about 7 minutes.

27

PIZZA

Salad

Prep Time: 30 mins
Total Time: 50 mins
Servings per Recipe: 4
Calories
560 kcal
Fat
28.9 g
Carbohydrates
52g
Protein
22.6 g
Cholesterol
41 mg
Sodium
1120 mg

Ingredients
Crust:
1 3/4 C. all-purpose flour
1 envelope Fleischmann's(R) Pizza Crust
Yeast
1 1/2 tsp sugar
3/4 tsp salt
2/3 C. very warm water (120 degrees
to 130 degrees F)*
3 tbsp extra virgin olive oil
Toppings:
1 tbsp extra virgin olive oil
1/4 tsp Garlic Powder

2 C. shredded mozzarella cheese
1/4 C. chopped onion
1/4 C. chopped or thinly sliced carrots
4 C. chopped romaine lettuce
1 C. chopped fresh tomatoes
1/4 C. prepared Italian salad dressing
1/4 C. shredded Parmesan cheese

Directions
1.
2.
3.
4.
5.
6.
7.
8.
9.
28

Set your oven to 425 degrees F before doing anything else and arrange the rack in the
lower third of the oven.
Grease a pizza pan.
For the crust in a large bowl, add the flour, sugar, yeast, oil and warm water and mix till
well combined.
Slowly, add the remaining flour and mix till a slightly sticky dough forms.
Place the dough on a floured surface and knead it till the dough becomes elastic
Place the dough onto the prepared pizza pan and press it.
With your fingers, pinch the edges to form the rim.
Coat the crust with 1 tbsp of the oil and sprinkle with garlic powder.
In a bowl, mix together the carrots, onions and mozzarella cheese.
Pizza Salad

10. Top the crust with the carrot mixture evenly and cook everything in the oven for about
15-18 minutes.
11. Meanwhile in a bowl, mix together the remaining ingredients.
12. Remove everything from the oven and keep it aside to cool for about 2-3 minutes.
13. Top the pizza with the Parmesan cheese mixture and serve immediately.

29

PARTY

Dessert Pizza

Prep Time: 30 mins
Total Time: 40 mins
Servings per Recipe: 24
Calories
367 kcal
Fat
20.6 g
Carbohydrates
43.9g
Protein
5.4 g
Cholesterol
37 mg
Sodium
287 mg

Ingredients
1 1/2 C. all-purpose flour
2 tsp baking soda
1 tsp salt
2 1/3 C. rolled oats
1 C. butter
1 1/2 C. packed brown sugar
2 eggs
1/2 tsp vanilla extract
1 1/2 C. shredded coconut

2 C. semisweet chocolate chips
1/2 C. chopped walnuts
1 C. candy-coated chocolate pieces
1 C. peanuts

Directions
1.
2.
3.
4.
5.
6.
7.
8.
9.

30

Set your oven to 350 degrees F before doing anything else and grease 2 (10-inch) pizza
pans.
In a large bowl, mix together the flour, baking soda and salt.
In another bowl, add the butter, eggs, brown sugar and vanilla and beat till smooth.
Add the flour mixture into the butter mixture and mix everything until it is all well
combined.
Fold in the nuts and 1/2 C. of the coconut.
Divide the dough into 2 portions and place each portion in the prepared pizza pan,
pressing everything into 10-inch circles.
Cook everything in the oven for about 10 minutes.
Remove everything from the oven and top it all with the remaining coconut, chocolate
chips, candies and peanuts.
Cook everything in the oven for about 5-10 minutes.

Party Dessert Pizza

Picnic

Mini Pizzas

Prep Time: 30 mins
Total Time: 45 mins
Servings per Recipe: 4
Calories
541 kcal
Fat
28 g
Carbohydrates
45.6g
Protein
28.3 g
Cholesterol
79 mg
Sodium
1518 mg

Ingredients
1/2 lb. ground Italian sausage
1/2 tsp garlic salt
1/4 tsp dried oregano
1 C. crushed pineapple, drained
4 English muffins, split

1 (6 oz.) can tomato paste
1 (8 oz.) package shredded mozzarella cheese

Directions
1.
2.
3.
4.
5.
6.
7.

Set your oven to 350 degrees F before doing anything else and lightly, grease a baking
sheet.
Heat a large skillet on medium-high heat and cook the Italian sausage till browned
completely.
Drain the excess grease and transfer the sausage into a bowl.
Add the pineapple, garlic, oregano and salt and mix well.
Place the English muffin halves on the prepared baking sheet in a single layer.
Spread tomato sauce over the muffin halves and top with the sausage mixture and
mozzarella cheese.
Cook everything in the oven for about 10-15 minutes.

Picnic Mini Pizzas

31

FRIED

Empanada

Prep Time: 20 mins
Total Time: 2 hrs 20 mins
Servings per Recipe: 12
Calories
528 kcal
Carbohydrates
21.4 g
Cholesterol
33 mg
Fat
46.2 g
Protein
8g
Sodium
169 mg

Ingredients
4 1/2 cups all-purpose flour
1 1/2 tsps salt
1/2 cup shortening
1 1/4 cups water, or as needed
2 tbsps olive oil
1 small onion, chopped
1 1/2 pounds ground beef
1 pinch salt
2 tbsps paprika

1 tbsp cumin
1/2 tsp ground black pepper
1/2 cup raisins
1 tbsp white vinegar
2 hard-cooked eggs, peeled and chopped
1 quart oil for frying, or as needed

Directions
1.
2.
3.
4.
5.
6.

32

Mix salt, flour and sliced shortening very thoroughly before adding water and turning all
this into a ball shaped dough to be put into refrigerator wrapped in plastic wrap.
Cook onion in hot oil for a few minutes before adding beef, salt, paprika, cumin and black
pepper, and cook until beef is brown before adding vinegar and raisins.
Cool it down before adding some hard cooked eggs into it.
Make 2 inch balls out of dough and after rolling it up on a floured surface; put some meat
into it before folding it into half-moon shapes.
Deep fry one or two at a time for about 5 minutes
Serve.

Fried Empanada

Valencian

Empanadas

Prep Time: 20 mins
Total Time: 30 mins
Servings per Recipe: 12
Calories
124 kcal
Carbohydrates
12.6 g
Cholesterol
41 mg
Fat
5.7 g
Protein
5.1 g
Sodium
319 mg

Ingredients
2 tbsps olive oil
1 medium onion, chopped
2 small tomatoes - peeled, seeded and
chopped
4 ounces diced cooked turkey ham
2 hard-cooked eggs, chopped

1 1/2 tbsps chopped fresh parsley
salt and pepper to taste
1 (10 ounce) can refrigerated pizza crust
dough

Directions
1.

Cook onion in hot oil for a few minutes before adding tomatoes and ham with a
difference of one minute.
2. After few minutes of cooking; stir in eggs and some parsley, and let it cool down for at
least five minutes.
3. Set your oven to 425 degrees F before rolling the can of pizza and cutting twelve 3 inch
squares out of it.
4. Fill this up with the filling and fold it around this filling before baking this for about ten
minutes or until golden brown.
5. Let it stand for five minutes before serving.

Valencian Empanadas

33

PUMPKIN

Empanada

Prep Time: 20 mins
Total Time: 1 hr
Servings per Recipe: 12
Calories
384 kcal
Carbohydrates
52.3 g
Cholesterol
46 mg
Fat
18.6 g
Protein
5.5 g
Sodium
710 mg

Ingredients
3 cups all-purpose flour
1/3 cup white sugar
1 1/2 tsps salt
1/4 tsp baking powder
1 cup vegetable shortening
1 cup warm water
4 cups canned pure pumpkin
2 eggs
1 cup white sugar

1 tsp salt
1 1/2 tsps ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1 beaten egg

Directions
1. Set your oven to 350 degrees F before doing anything else.
2. Mix flour, salt, sugar and shortening in a large sized bowl before adding water with the
help of a spoon continuously until you see that dough is formed.
3. Roll it up on the floured surface before cutting it into 12 equal parts.
4. Make twelve balls out of it and cover it up until you make the filling.
5. Whisk pumpkin, cinnamon, 2 eggs, 1 tsp of salt, ginger, 1 cup of sugar and cloves in a bowl
until smooth before filling the dough ball with this and folding it up to make half-moon
shaped empanada.
6. Press the edges with the help of a folk before placing it on the baking sheet.
7. Brush all these empanadas with the beaten egg before baking it for about 20 minutes or
until you see that the top of each empanada has turned brown.
8. Serve.

36

Pumpkin Empanada

Apricot

Empanadas

Prep Time: 30 mins
Total Time: 1 hr
Servings per Recipe: 12
Calories
249 kcal
Carbohydrates
42.7 g
Cholesterol
0 mg
Fat
8.2 g
Protein
3.3 g
Sodium
133 mg

Ingredients
4 cups chopped dried apricots
1 1/2 cups water
3/4 cup white sugar
1 tsp ground cinnamon
1 tsp ground nutmeg
1 pinch ground cloves
1 (.25 ounce) envelope active dry yeast
1 cup lukewarm water

1/4 cup shortening or lard
3 cups all-purpose flour
1 tsp salt
1 quart oil for frying, or as needed

Directions
1.
2.
3.
4.
5.
6.
7.

Bring a mixture of apricots and water to boil and cook for about 15 minutes before
setting it aside.
Blend apricots, sugar, cinnamon, nutmeg, cloves and some water in a blender until
smooth.
Let the mixture of yeast and water stand for about five minutes before adding water,
flour and shortening to make dough.
Knead this dough for about eight minutes to get it smooth and elastic before rolling it up
on a floured surface and cutting circles using a cookie cutter.
Fill these cookie-shaped circles with the filling before folding it up and pressing the edges
with your finger.
Deep fry these empanadas in hot oil until you see that they are golden brown from both
sides.
Serve.

Apricot Empanadas

37

EMPANADA

of Beef and Black
Beans

Prep Time: 15 mins
Total Time: 40 mins
Servings per Recipe: 10
Calories
290 kcal
Carbohydrates
25.8 g
Cholesterol
56 mg
Fat
14.7 g
Protein
13.9 g
Sodium
569 mg

Ingredients
1 tbsp vegetable oil
1 pound ground beef or turkey
1 medium onion, chopped
1/2 tsp salt
1 (10.75 ounce) can Campbell's®
Condensed Black Bean, Cumin &
Cilantro Soup
4 ounces queso fresco, crumbled
(cheese)

1 (14 ounce) package empanada dough,
thawed
1 egg, beaten

Directions
1. Set your oven to 425 degrees F.
2. Cook beef, salt and onion in hot over high heat until you see that the beef is thoroughly
browned.
3. Turn down the heat to medium before stirring in soup and cooking it until the mixture is
really hot and bubbling.
4. Turn the heat off and add queso fresco before spooning this mixture into the dough circle.
5. Fold up these empanadas and place them on the baking sheet.
6. Brush all these empanadas with the beaten egg before baking it for about 20 minutes or
until you see that the top of each empanada has turned brown.

38

Empanada of Beef and Black Beans

Empanadas

of Pineapple

Prep Time: 15 mins
Total Time: 1 hr 15 mins
Servings per Recipe: 12
Calories
292 kcal
Carbohydrates
38.3 g
Cholesterol
41 mg
Fat
14.7 g
Protein
2.5 g
Sodium
115 mg

Ingredients
3 cups white sugar
4 cups all-purpose flour
1 pound butter, softened and cut into
pieces

2 (8 ounce) packages cream cheese, softened
and cut into pieces
2 (10 ounce) jars pineapple preserves

Directions
1. Set your oven to 425 degrees F.
2. Mix flour and butter very thoroughly before adding cream cheese and kneading this
dough until you see that it is no longer crumbly.
3. Make 1 inch balls from this dough and flat it out on a floured surface using rolling pin.
4. Fold it up around 1 tbsp preserve before pressing edges with fingers to seal.
5. Bake it in the preheated oven for about 20 minutes.

Empanadas of Pineapple

39

MUSHROOM

Empanada

Prep Time: 15 mins
Total Time: 40 mins
Servings per Recipe: 20
Calories
115 kcal
Carbohydrates
11.6 g
Cholesterol
5 mg
Fat
6.3 g
Protein
3.7 g
Sodium
319 mg

Ingredients
2 (7.5 ounce) packages refrigerated
buttermilk biscuits (not the layered
varieties)
Cornmeal for rolling
2 tbsps olive oil
1 medium onion, finely chopped
2 (10 ounce) packages white
mushrooms, stems trimmed, cut into
small dice

1 (4.5 ounce) can chopped green chilies
2 large garlic cloves, minced
2 tbsps minced fresh cilantro
Salt and pepper to taste
4 ounces goat cheese, crumbled
Olive oil, for brushing

Directions
1. Set your oven to 450 degrees F.
2. Cook onion in hot oil for about three minutes before adding mushrooms and cooking for
another five minutes.
3. Now add chilies, pepper, garlic, salt and cilantro, and cook all this for another two minutes
before turning the heat off and adding goat cheese.
4. Place biscuit on the cornmeal-coated surface and sprinkle cornmeal as required before
rolling all these into five inch circles.
5. Fill each circle with the filling you just prepared before placing them on the baking sheet
6. Bake it for about 20 minutes or until you see that the top of each empanada has turned
brown.

40

Mushroom Empanada

Cheese

Empanada

Prep Time: 20 mins
Total Time: 40 mins
Servings per Recipe: 12
Calories
343 kcal
Carbohydrates
39 g
Cholesterol
57 mg
Fat
13.8 g
Protein
14.8 g
Sodium
287 mg

Ingredients
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
2 tbsps lard
1 cup whole milk

1 egg, well beaten
1 cup queso chanco (or Swiss cheese or
Havarti), cut into 1/2-inch cubes

Directions
1. Set your oven to 375 degrees F.
2. Combine flour, salt, hot milk and baking powder very thoroughly before kneading it until
you see that the dough is smooth and elastic.
3. Cut the dough into four inch circles before filling it up with mound of cheese.
4. Press the edges of the empanadas with folk before placing them in the baking sheet.
5. Brush all these empanadas with the beaten egg before baking it for about 20 minutes or
until you see that the top of each empanada has turned brown.
6. Serve.

Cheese Empanada

41

CHEESY

Parsley Parmesan
Oven Fried
Chicken

Prep Time: 15 mins
Total Time: 1 hr 30 mins
Servings per Recipe: 6
Calories
607 kcal
Fat
40.4 g
Carbohydrates
13.4g
Protein
45.1 g
Cholesterol
174 mg
Sodium
821 mg

Ingredients
1 clove crushed garlic
1/4 lb. butter, melted
1 C. dried bread crumbs
1/3 C. grated Parmesan cheese
2 tbsp chopped fresh parsley
1 tsp salt

1/8 tsp ground black pepper
1 (4 lb.) chicken, cut into pieces

Directions
1.
2.
3.
4.
5.
6.

42

Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch baking
dish.
In a shallow dish, mix together the melted butter and garlic.
In another shallow dish, mix together the cheese, breadcrumbs, parsley, salt and black
pepper.
Coat the chicken pieces in the butter mixture and in the cheese mixture evenly.
Arrange the chicken pieces into the prepared baking dish in a single layer.
Drizzle with the remaining butter mixture evenly and cook everything in the oven for
about 1-1 1/4 hours.

Cheesy Parsley Parmesan Oven Fried Chicken

Buttermilk

Paprika Fried
Chicken

Prep Time: 30 mins
Total Time: 50 mins
Servings per Recipe: 8
Calories
489 kcal
Fat
21.8 g
Carbohydrates
29.5g
Protein
40.7 g
Cholesterol
116 mg
Sodium
140 mg

Ingredients
1 (4 lb.) chicken, cut into pieces
1 C. buttermilk
2 C. all-purpose flour for coating
1 tsp paprika
salt and pepper to taste

2 quarts vegetable oil for frying

Directions
1.
2.
3.
4.

In a shallow dish, place the buttermilk.
In another shallow dish, place the flour, salt, black pepper and paprika.
Dip the chicken pieces in the buttermilk completely and coat them in the flour mixture.
Arrange the chicken pieces on a baking dish and cover with wax paper and keep aside
till flour becomes pasty.
5. In a large cast iron skillet, heat the vegetable oil and fry the chicken pieces till browned.
6. Reduce the heat and cook, covered for about 30 minutes.
7. Uncover and increase the heat and cook till crispy.
8. Transfer the chicken pieces onto paper towel lined plates to drain.

Buttermilk Paprika Fried Chicken

43

6-INGREDIENT

Fried Chicken

Prep Time: 15 mins
Total Time: 1 hr 30 mins
Servings per Recipe: 6
Calories
491 kcal
Fat
32 g
Carbohydrates
16.1g
Protein
32.8 g
Cholesterol
97 mg
Sodium
94 mg

Ingredients
1 (3 lb.) whole chicken, cut into pieces
1 C. all-purpose flour
salt to taste
ground black pepper to taste

1 tsp paprika
1 quart vegetable oil for frying

Directions
1. In a shallow dish, place the flour.
2. Sprinkle the chicken pieces with salt, paprika and black pepper and roll them in the flour
evenly.
3. In a large skillet, heat the oil to 365 degrees F.
4. Add the chicken pieces and cook, covered for about 15-20 minutes, flipping once half way.
5. Transfer the chicken pieces onto paper towel lined plates to drain.

44

6-Ingredient Fried Chicken

Football

Prep Time: 15 mins

Fried Chicken

Total Time: 1 hr 15 mins
Servings per Recipe: 8
Calories
1238 kcal
Fat
96.3 g
Carbohydrates
13.8g
Protein
85.2 g
Cholesterol
1340 mg
Sodium
1430 mg

Ingredients
1 (4 lb.) whole chicken, cut into pieces
6 cloves garlic, chopped
4 tbsp oyster sauce
2 tbsp curry powder

1/2 C. vegetable oil

Directions
1.
2.
3.
4.

In a glass dish, mix together the oyster sauce, garlic and curry powder.
Add the chicken pieces and coat it with the mixture generously.
Cover and refrigerate for at least 1/2 hour.
In a large skillet, heat the oil on medium-high heat and fry the chicken pieces for about
20-25 minutes.

Football Fried Chicken

45

CHICKEN

Croquettes

Prep Time: 25 mins
Total Time: 2 hrs 55 mins
Servings per Recipe: 6
Calories
377 kcal
Fat
17.5 g
Carbohydrates
26.6g
Protein
27 g
Cholesterol
137 mg
Sodium
765 mg

Ingredients
1/4 C. butter
1/4 C. flour
1/2 C. milk
1/2 C. chicken broth
3 C. finely chopped cooked chicken
1 1/2 C. seasoned bread crumbs,
divided
2 eggs, beaten
1/4 C. minced onion

1 tbsp dried parsley
1/4 tsp garlic powder
1/8 tsp celery seed
1/8 tsp cayenne pepper
salt and ground black pepper to taste
1/4 C. oil, or as needed

Directions
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
48

In a pan, melt the butter on medium heat.
Slowly, add the flour, stirring continuously and cook for about 1 minute.
Slowly, add the broth and the milk, beating continuously.
Cook, stirring continuously for about 5-10 minute till a thick sauce forms.
Remove everything from the heat and keep aside for about 10 minutes to cool.
In a large bowl, add the cooled sauce, chicken, eggs, 1 C. of the breadcrumbs, onion, parsley,
celery seeds, garlic powder, salt and black pepper and mix till well combined.
Cover and refrigerate to marinate for about 2 hours.
Make 6 equal sized patties from the mixture.
In a shallow, dish place the remaining breadcrumbs.
Roll the each patty in the breadcrumbs.
In a large skillet, heat the oil on medium-high heat and cook the patties for about 5
minutes per side.
Transfer the chicken onto paper towel lined plates to drain.
Chicken Croquettes

Oriental

Fried Chicken Thighs

Prep Time: 10 mins
Total Time: 8 hrs 50 mins
Servings per Recipe: 10
Calories
877 kcal
Fat
68.5 g
Carbohydrates
120.4g
Protein
44 g
Cholesterol
222 mg
Sodium
1137 mg

Ingredients
4 eggs
1/4 C. cornstarch
1/4 C. white sugar
5 cloves garlic, minced
1/2 C. sweet rice flour
4 tsp salt

4 green onions, chopped
1/4 C. oyster sauce
5 lb. boneless chicken thighs, cut in half
2 C. vegetable oil, for deep frying

Directions
1.
2.
3.
4.

In a large bowl, mix together all the ingredients except the chicken and oil.
Add the chicken pieces and coat them with the mixture generously.
Cover and refrigerate everything to marinate overnight.
Remove the chicken pieces from the refrigerator and keep everything aside in at room
temperature for about 10 minutes before cooking.
5. In a large skillet, heat the oil to 375 degrees F and fry the chicken pieces till golden brown
completely.
6. Transfer the chicken pieces onto paper towel lined plates to drain.

Oriental Fried Chicken Thighs

49

5 STAR

Fried Chicken

Prep Time: 5 mins
Total Time: 40 mins
Servings per Recipe: 7
Calories
740 kcal
Fat
45.4 g
Carbohydrates
25.1g
Protein
53.8 g
Cholesterol
1250 mg
Sodium
767 mg

Ingredients
2 eggs, beaten
2/3 C. milk
1 1/2 C. all-purpose flour
1 (.7 oz.) package dry Italian-style salad
dressing mix

1 packet dry tomato soup mix
1 (4 lb.) whole chicken, cut into pieces
2 tbsp vegetable oil

Directions
1.
2.
3.
4.
5.

50

In a shallow dish, beat together the eggs and milk.
In another dish, mix together the remaining ingredients except the chicken and the oil.
Dip the chicken pieces in the egg mixture and roll them in the flour mixture evenly.
In a large skillet, heat the oil on medium-high heat and fry the chicken pieces for about
25-35 minutes, flipping occasionally.
Transfer the chicken onto paper towel lined plates to drain.

5 Star Fried Chicken

Curry

Fried Chicken

Prep Time: 20 mins
Total Time: 40 mins
Servings per Recipe: 2
Calories
313 kcal
Fat
16.1 g
Carbohydrates
20.1g
Protein
22.1 g
Cholesterol
45 mg
Sodium
1214 mg

Ingredients
6 tbsp skinless, boneless chicken breast,
cut into small pieces
2 tbsp soy sauce
2 tbsp dry sherry
1 tbsp cornstarch
1 tbsp vegetable oil
1 C. broccoli florets, cut into pieces
1 large green bell pepper, cut into squares

1 zucchini, cut into rounds and quartered
3 cloves garlic, minced
1/2 C. chicken broth
1 tbsp vegetable oil
6 green onions, chopped

Directions
1. In a large bowl, mix together the chicken, sherry, soy sauce and cornstarch.
2. In a large skillet, heat 1 tbsp of the oil on medium-high heat and stir fry the vegetables
and garlic for about 2-3 minutes.
3. Stir in the broth and simmer, covered for about 4-5 minutes.
4. Transfer the vegetable mixture in a bowl and keep aside.
5. With a paper towel, wipe out the skillet.
6. In the same skillet, heat the remaining oil on medium-high heat and stir fry the chicken
for about 5 minutes.
7. Add the vegetable mixture and stir fry the chicken for about 2-3 minutes.
8. Serve with a garnishing of green onions.

Curry Fried Chicken

51

SPICED

Chicken

Prep Time: 15 mins
Total Time: 20 mins
Servings per Recipe: 5
Calories
177 kcal
Fat
7.1 g
Carbohydrates
5.2g
Protein
21.9 g
Cholesterol
53 mg
Sodium
102 mg

Ingredients
2 tbsp vegetable oil
1 lb. skinless, boneless chicken breast
halves
1 onion, sliced
1 tsp ginger garlic paste
2 green chili peppers, chopped
3 tsp ground coriander seed

1 tsp garam masala
1/2 tsp ground turmeric
1 tsp chili powder
1 pinch ground nutmeg
1 tbsp fresh chopped cilantro, for garnish
salt to taste

Directions
1.

In a pan, heat the oil and stir fry the green chili pepper, onion, ginger-garlic paste and
garam masala powder till the onion becomes golden brown.
2. Stir in the chicken pieces, nutmeg, chili powder, turmeric and black pepper and stir fry it
for about 5-6 minutes.
3. Stir in the coriander powder and salt and fry it till the desired doneness.
4. Serve with a garnishing of cilantro.

52

Spiced Chicken

Easy

Mexican
Fried Chicken
Chimichangas

Prep Time: 20 mins
Total Time: 45 mins
Servings per Recipe: 1
Calories
353.9
Fat
16.8g
Cholesterol
46.0mg7
Sodium
17.8mg
Carbohydrates
31.4g
Protein
18.7g

Ingredients
2/3 C. your favorite salsa
1 tsp ground cumin
1/2 tsp dried oregano leaves, crushed
1 1/2 C. cooked chicken, chopped
1 C. shredded cheddar cheese
2 green onions, chopped with some tops

6 (8 inch) flour tortillas
2 tbsp margarine, melted
shredded cheddar cheese, for serving
chopped green onion, for serving
picante sauce, for serving

Directions
1.
2.
3.
4.
5.

Set your oven to 400 degrees F before doing anything else.
In a bowl, mix together the chicken, salsa, cheese, green onions, oregano and cumin.
Divide about 1/4 C. of the chicken mixture in the center of the each tortilla.
Roll each tortilla to seal the filling.
Arrange the rolls onto a baking sheet in a single layer, seam-side down and coat with the
melted margarine evenly.
6. Cook everything in the oven for about 25 minutes.
7. Serve with a garnishing of cheese and green onion alongside the remaining chicken
mixture.

Easy Mexican Fried Chicken Chimichangas

53

PESTO

Chicken Cutlets

Prep Time: 10 mins
Total Time: 40 mins
Servings per Recipe: 4
Calories
200.4
Fat
4.4g
Cholesterol
108.9mg
Sodium
210.1mg
Carbohydrates
1.5g
Protein
36.2g

Ingredients
1 1/2 l. boneless skinless chicken
breasts
3 tbsp purchased pesto sauce

1/4 C. corn flake crumbs

Directions
1.
2.
3.
4.
5.

54

Set your oven to 375 degrees F before doing anything else.
In a shallow dish, place the pesto.
In another shallow dish, place the crumbs.
Coat the chicken fillets with the pesto evenly and roll it in the crumbs.
Place the chicken fillets on a nonstick baking sheet and cook everything in the oven for
about 15-20 minutes.

Pesto Chicken Cutlets

Backyard

Barbecue Chicken
Calzones

Prep Time: 20 mins
Total Time: 45 mins
Servings per Recipe: 4
Calories
565 kcal
Fat
18.7 g
Carbohydrates
50g
Protein
45.3 g
Cholesterol
107 mg
Sodium
1387 mg

Ingredients
4 slices turkey bacon
1/2 small onion, chopped
3 C. shredded, cooked chicken breast meat
2/3 C. barbecue sauce
1 C. shredded mozzarella cheese

1 (10 oz.) can refrigerated pizza crust dough
2 tbsp chopped fresh cilantro

Directions
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.

Set your oven to 400 degrees F before doing anything else and lightly, grease a baking
sheet.
Heat a large skillet on medium-high heat and cook the bacon till crisp.
Transfer the bacon onto a paper towel lined plate to drain and then crumble it.
In the same skillet, add the onion and shredded chicken on medium heat and fry till the
onion becomes tender.
Stir in 1/3 C. of the barbecue sauce and remove from the heat.
Stir in the cooked bacon.
Roll the pizza crust dough out onto the prepared baking sheet.
Press the dough into an even thickness and then cut in half.
Place the chicken mixture over half of each dough piece evenly, within 1/2-inch of the
edge.
Drizzle the remaining sauce over the filling and sprinkle with the cheese and cilantro.
Fold the uncovered portion of dough over the filling and with a fork, press the edges to
seal.
Cook in the oven for about 25 minutes.
Remove from the oven and keep onto a wire rack to cool for a few minutes before
cutting.

Backyard Barbecue Chicken Calzones

55

PARMESAN,

Ricotta, and
Mozzarella
Calzones

Prep Time: 40 mins
Total Time: 3 hrs
Servings per Recipe: 55
Calories
567 kcal
Fat
20.9 g
Carbohydrates
71.1g
Protein
22.9 g
Cholesterol
26 mg
Sodium
556 mg

Ingredients
1 1/3 C. warm water (110 degrees F)
2 tbsp olive oil
2/3 tsp salt
1/2 tsp dried oregano
4 C. bread flour
2 1/2 tsp active dry yeast
1 (10 oz.) package chopped frozen
broccoli, thawed

1/4 tsp garlic powder
2 tbsp olive oil
1/2 C. shredded provolone cheese
1/2 C. grated Parmesan cheese
1/2 C. shredded mozzarella cheese
1/2 C. ricotta cheese
1 tbsp olive oil

Directions
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
56

In the pan of the bread machine, place the water, olive oil, salt, oregano, bread flour and
yeast in the order recommended by the manufacturer.
Select the Dough cycle and press the Start button.
Meanwhile, squeeze out the excess liquid from the broccoli.
In a large skillet, heat the oil on medium heat and sauté the broccoli and garlic powder till
tender.
Stir in the grated provolone cheese, grated Parmesan cheese, grated mozzarella cheese and
ricotta cheese and remove from the heat.
Set your oven to 500 degrees F and lightly, grease a baking sheet.
Once bread cycle has finished, remove dough from machine and roll into-8 inch circle.
Place the filling over one half of the circle, leaving a border around it for closing.
Folding the edges on top of the filling and crimp the edges to seal.
Arrange the calzones onto the prepared baking sheet.
Cook in the oven for about 20-30 minutes.
Parmesan, Ricotta, and Mozzarella Calzones

Vegetarian

Green Leaf
Calzones

Prep Time: 1 hr
Total Time: 1 hr 30 mins
Servings per Recipe: 8
Calories
584 kcal
Fat
20.6 g
Carbohydrates
61.2g
Protein
35.5 g
Cholesterol
101 mg
Sodium
1200 mg

Ingredients
1 (15 oz.) container ricotta cheese
2 eggs
2 tbsp dried Italian seasoning
3 C. shredded mozzarella cheese
1 C. freshly grated Parmesan cheese
1 (10 oz.) package frozen chopped spinach,

thawed and squeezed dry
salt and pepper to taste
1 (32 oz.) package frozen white bread dough,
thawed

Directions
1. Set your oven to 400 degrees F before doing anything else and grease a baking sheet.
2. In a large bowl, mix together the ricotta cheese, eggs, Italian seasoning, mozzarella cheese,
Parmesan cheese and spinach.
3. Divide the bread dough into 8 pieces and roll each piece into an 8-inch circle.
4. Place about 1/2 C. of the ricotta filling over each circle.
5. Fold the dough over and seal the edges.
6. Arrange the calzones onto the prepared baking sheet.
7. Cook in the oven for about 30 minutes.

Vegetarian Green Leaf Calzones

57

ATHENS’S STYLE

Provolone and
Veggie Calzones

Prep Time: 30 mins
Total Time: 2 hrs
Servings per Recipe: 6
Calories
732 kcal
Fat
36.2 g
Carbohydrates
73.3g
Protein
27.6 g
Cholesterol
89 mg
Sodium
1660 mg

Ingredients
2 1/4 tsp active dry yeast
1 1/2 C. warm water (110 degrees F)
4 C. all-purpose flour
1 tsp salt
1 1/2 tsp white sugar
1 tbsp olive oil
1 tsp salt
1 1/2 heads fresh broccoli
2/3 C. shredded provolone cheese
1/3 C. shredded mozzarella cheese
1/4 C. grated Parmesan cheese

1 clove garlic, minced
1 C. diced pepperoni
1/4 C. olive oil
salt and pepper to taste
1 egg, beaten
1 tbsp water
2 tbsp cornmeal

Directions
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
60

In a large bowl, dissolve the yeast in 1/4 C. of the warm water and keep aside till the
bubbles appears onto surface.
In another large bowl, mix together the flour, salt, and sugar.
Add 1 tbsp of the olive oil and mix by rubbing between the palms of your hands.
Make a well in the center of the flour mixture.
Add the yeast mixture and mix well.
Slowly, add the remaining warm water and mix till a dough ball is formed.
Place one tsp of olive oil onto a wooden board.
Place the dough onto the oiled board and knead till smooth.
Place dough in a greased bowl and turn to coat.
With a plastic wrap and a towel, cover the bowl and keep in a warm place for about 1
1/2 hours.
Athens’s Style Provolone and Veggie Calzones

11. Set your oven to 375 degrees F before doing anything else and dust 2 12x16-inch baking
sheets with the cornmeal.
12. Meanwhile, separate the broccoli tops from the stalks and soak in the bowl of a cool water
with 1 tsp of the salt for about 15 minutes.
13. Rinse the broccoli under the cool water.
14. In a large pan of the boiling water, cook the broccoli for about 5 minutes.
15. Drain well and chop into small pieces.
16. In large bowl, mix together the broccoli, provolone cheese, mozzarella cheese, Parmesan
cheese, garlic, pepperoni, olive oil, salt and ground black pepper.
17. Punch down the dough and knead for about 1 minute.
18. Divide the dough into 6 equal sized pieces.
19. Place the dough pieces onto a floured surface and roll each piece into an 8x10-inch
rectangle.
20. In a small bowl, mix together the beaten egg and water.
21. Place 2/3 C. of the filling over the long side of each rectangle in a strip 1-inch away from
the edges and with a spoon, flatten the filling.
22. Coat the dough edges with the egg mixture.
23. Fold the dough over the filling.
24. Fold the edges under 1/4-inch and press to seal.
25. Arrange 3 calzones onto each baking sheet and coat the top of each calzone with the
remaining egg mixture.
26. With a toothpick, prick the tops of each calzone, making holes 1/2-inch apart.
27. Cook in the oven for about 30 minutes.
28. Serve hot or cold as well.

61

CALZONE

Toscana

Prep Time: 20 mins
Total Time: 1 hr 50 mins
Servings per Recipe: 8
Calories
400 kcal
Fat
24 g
Carbohydrates
28.3g
Protein
18.1 g
Cholesterol
55 mg
Sodium
896 mg

Ingredients
1 (11.3 oz.) can refrigerated dinner rolls,
at room temperature
Cornmeal for rolling
1 lb. spicy Italian sausage, removed from
its casing, optional
Olive oil, for sautéing
1 medium onion, finely chopped
1/2 large yellow bell pepper, cored and
seeded, cut into small dice
1/2 large red bell pepper, cored and

seeded, cut into small dice
2 large garlic cloves, minced
1 C. grated mozzarella cheese
1/4 C. grated Parmesan cheese
2 tbsp minced fresh parsley
Olive oil, for brushing
marinara-style pasta sauce

Directions
1. Separate the rolls onto a cornmeal dusted smooth surface.
2. With a plastic wrap, cover the rolls and keep aside while preparing filling.
3. Heat a 12-inch skillet and cook the sausage for about 5 minutes, breaking it up into small
bits with a spoon.
4. Drain the excess grease from the skillet.
5. In the same skillet, add about 2 tbsp of the oil and sauté the onion and peppers for about 5
minutes.
6. Stir in the garlic and transfer the mixture into a bowl and keep aside to cool.
7. Stir in the cheeses and parsley.
8. Set your oven to 450 degrees F and arrange an oven rack in the center position.
9. Line a large baking sheet with a parchment paper.
10. Place the dough rolls onto a cornmeal dusted smooth surface and roll each into a 7-inch
circle.
62

Calzone Toscana

11. Place about 1/2 C. of the filling just below the center line of each circle, leaving 1-inch
border along the bottom half.
12. With wet fingertips, moisten the bottom border.
13. Fold the dough over filling and with the tines of a fork, press the edges together to seal.
14. Arrange the calzones onto the prepared baking sheet and coat the tops with the oil.
15. Cook in the oven for about 16 minutes.
16. Remove from the oven and keep onto a wire rack to cool slightly.
17. Serve alongside the marinara sauce.

63

HOW TO MAKE

Dough for
Calzones

Prep Time: 15 mins
Total Time: 15 mins
Servings per Recipe: 4
Calories
438 kcal
Fat
7.7 g
Carbohydrates
80.9g
Protein
10.4 g
Cholesterol
0 mg
Sodium
296 mg

Ingredients
1/2 C. lukewarm water
1 (.25 oz.) package active dry yeast
1/2 C. water
2 tbsp olive oil
2 tbsp honey

1/2 tsp salt
3 C. all-purpose flour

Directions
1.

7.

In a bowl, dissolve the yeast into 1/2 C. of the lukewarm water and keep aside for about 5
minutes.
In another bowl, mix together 1/2 C. of the water, olive oil, honey and salt.
Add 1 C. of the flour and mix till well combined.
Add the yeast mixture into the flour mixture and mix well.
Slowly, add the remaining flour, 1 C. at a time and mix till a dough is formed.
Place the dough onto a floured surface and knead till the dough becomes soft, smooth and
elastic.
Roll the dough into 4 calzone shapes.

64

How to Make Dough for Calzones

2.
3.
4.
5.
6.

Basil

Blitz Calzones

Prep Time: 25 mins
Total Time: 40 mins
Servings per Recipe: 4
Calories
940.4
Fat
40.5 g
Cholesterol
225.3 mg
Sodium
1816.1 mg
Carbohydrates
109.8 g
Protein
33.3 g

Ingredients
Dough
2 1⁄2 C. flour
4 tsp baking powder
3 tsp basil
1 tbsp sugar
1⁄2 C. butter, melted
2⁄3 C. warm water
6 tsp instant powdered milk
2 eggs

Filling
2 tsp butter
1 onion, diced
2 boneless skinless chicken breasts, cooked and
diced
2 portabella mushrooms, chopped
1 C. grated cheddar cheese
1 3⁄4 C. barbecue sauce

Directions
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.

Set your oven to 350 degrees F before doing anything else and grease a baking sheet.
In a bowl, mix together the flour, baking powder, sugar and basil.
In a small bowl, dissolve the milk powder in the water.
Add the eggs, melted butter and milk powder mixture into the flour mixture and mix
well.
In a skillet, melt the butter on medium heat and sauté the onions till tender.
Add the chicken and mushroom pieces and cook for about 2 minutes.
Remove from the heat and stir in the barbecue sauce and cheese.
Divide the dough into 4 pieces and roll each piece into 8-inch circle.
Place about 3/4-1 C. of the filling in each circle.
Fold the dough in half and seal the edges tightly.
Arrange the calzones onto the prepared baking sheet.
Cook in the oven for about 15-20 minutes.

Basil Blitz Calzones

65

SPEEDY

Nachos

Prep Time: 15 mins
Total Time: 20 mins
Servings per Recipe: 4
Calories
1750.0
Fat
109.4g
Cholesterol
119.9mg
Sodium
2360.6mg
Carbohydrates
160.0g
Protein
40.4g

Ingredients
1/2 lb. sliced bacon
36 tortilla chips
1 medium sweet onion ( chopped)
6 pickled jalapeno peppers ( stemmed,
seeded & minced)

2 C. grated Monterey jack cheese
8 oz. sour cream
mild salsa

Directions
1.
2.
3.
4.

Set your oven to 475 degrees F before doing anything else.
Heat a large skillet and cook the bacon until it is browned completely.
Transfer the bacon onto a paper towel lined plate to drain and then chop it.
In a large rimmed baking sheet, place the tortilla chips, followed by the bacon, onions,
jalapeño peppers and cheese.
5. Cook everything in the oven for about 5 minutes.
6. Serve alongside the sour cream and salsa.

66

Speedy Nachos

Late-Night

Prep Time: 15 mins

Nachos

Total Time: 22 mins
Servings per Recipe: 5
Calories
474.8
Fat
29.1g
Cholesterol
64.8mg
Sodium
968.4mg
Carbohydrates
36.6g
Protein
19.9g

Ingredients
2 C. prepared chili
7 oz. tortilla chips
2 C. shredded cheddar cheese
salsa, to taste
prepared guacamole, to taste

sour cream

Directions
1. Set your oven to 400 degrees F before doing anything else.
2. In a microwave safe bowl, add the chili and microwave till heated completely.
3. In the bottom of a 10-inch deep pie dish, place half of the tortilla chips, followed by half
of the chili and half of the cheddar cheese
4. Repeat the layering with the remaining ingredients.
5. Cook everything in the oven for about 5 minutes.
6. Serve immediately.

Late-Night Nachos

67

THURSDAY NIGHT

Nachos

Prep Time: 30 mins
Total Time: 45 mins
Servings per Recipe: 8
Calories
689.1
Fat
48.3g
Cholesterol
119.4mg
Sodium
497.3mg
Carbohydrates
32.3g
Protein
33.3g

Ingredients
2 lb. ground beef
1 (1 1/4 oz.) packages taco seasoning
mix
1 1/2 C. water
1 (10 oz.) tortilla chips
2 C. grated cheddar cheese
2 small red onions, chopped
2 small ripe tomatoes, chopped
2 small avocados, chopped
2 C. shredded lettuce

1 C. sour cream
1/2 C. chopped black olives
1/4 C. jalapeno

Directions
1.
2.
3.
4.
5.
6.
7.
8.

68

Heat a large skillet and cook the beef until it is browned completely.
Drain the excess fat from the skillet.
Stir in the water and taco mix and bring to a boil.
Cook, stirring till liquid is absorbed.
Transfer the beef into a large bowl.
In another large bowl, place the tortilla chips.
In small serving bowls, divide the remaining ingredients.
Serve according to your own choice.

Thursday Night Nachos

Crunchy

Mexican Salad

Prep Time: 15 mins
Total Time: 30 mins
Servings per Recipe: 6
Calories
20.3g
Fat
88.6mg
Cholesterol
965.5mg
Sodium
10.8g
Carbohydrates
26.1g
Protein
20.3g

Ingredients
1 lb. lean ground beef
1/4 C. chopped onion
1 (1 1/4 oz.) packages taco seasoning
1 (8 oz.) cans tomato sauce
6 C. nacho cheese flavored tortilla chips,
slightly crushed
4 -6 C. romaine lettuce, torn
1 -1 1/2 C. chopped tomato
1 large bell pepper, chopped
1/2 medium cucumber, thinly sliced

2 C. mild cheddar cheese, shredded
sliced black olives, well drained
salsa, to taste
sour cream, to taste

Directions
1.
2.
3.
4.
5.

Heat a large skillet and cook the beef and onion until it is browned completely.
Drain the excess fat from the skillet.
Add the taco seasoning and cook, stirring for about 1 minute.
Stir in the tomato sauce and bring to a boil.
Reduce the heat and simmer everything, covered, for about 10 minutes, stirring
occasionally.
6. Divide the tortilla chips into serving plates and top them with the beef mixture, followed
by the vegetables, lettuce and cheese.
7. Serve everything with salsa and sour cream.

Crunchy Mexican Salad

69

GAME TIME

Nachos

Prep Time: 15 mins
Total Time: 25 mins
Servings per Recipe: 48
Calories
34.2
Fat
2.1g
Cholesterol
19.2mg
Sodium
111.8mg
Carbohydrates
1.0g
Protein
2.5g

Ingredients
3/4 lb. peeled deveined, cooked shrimp
1 1/2 C. shredded cheddar cheese
1 (4 oz.) cans chopped green chilies,
drained
1/3 C. chopped green onion

1/4 C. sliced ripe olives, drained
1/2 C. mayonnaise
1/4 tsp ground cumin
48 tortilla chips, scoops

Directions
1.
2.
3.
4.
5.
6.

Set your oven to 350 degrees F before doing anything else.
In a large bowl, mix together the shrimp, olives, green chilies, green onion and cheese.
In a small bowl, mix together the mayonnaise and cumin.
Add the mayonnaise mixture in the bowl with shrimp mixture and mix well.
Place about 1 tbsp of the shrimp mixture into each tortilla scoop.
Arrange the scoops onto baking sheets and cook everything in the oven for about 5-10
minutes.
7. Serve warm.

72

Game Time Nachos

Crunchy

Nacho Chicken

Prep Time: 10 mins
Total Time: 40 mins
Servings per Recipe: 4
Calories
580.2
Fat
44.5g
Cholesterol
138.5mg
Sodium
610.3mg
Carbohydrates
14.0g
Protein
30.8g

Ingredients
4 chicken breasts, pounded
1 C. mayonnaise
1 tsp italian seasoning
2 C. nacho cheese flavor Doritos, crushed

1/4 C. butter, melted

Directions
1.
2.
3.
4.
5.
6.
7.

Set your oven to 350 degrees F before doing anything else.
Pound the chicken breasts till flatten slightly.
In a shallow, dish mix together the mayonnaise and Italian Seasoning.
In another shallow dish, place the crushed Doritos.
Coat the chicken with the mayonnaise mixture and then roll into crushed Doritos.
Arrange the chicken pieces in the casserole dish and drizzle with the melted butter.
Cook everything in the oven for about 30 minutes.

Crunchy Nacho Chicken

73

CRISPY

Nachos

Prep Time: 5 mins
Total Time: 7 mins
Servings per Recipe: 2
Calories
156.1
Fat
6.0g
Cholesterol
17.8mg
Sodium
715.6mg
Carbohydrates
3.6g
Protein
21.2g

Ingredients
20 pieces triscuits
1/4 C. salsa
6 oz. low-fat cheddar cheese, thinly
sliced

Directions
1.

Set the oven to broiler and arrange the oven rack about 4-inches from the heating
element.
2. In a baking pan, arrange the triscuits.
3. Place about 1/4 tsp of the salsa over each triscuit, followed by a thin slice of cheddar
cheese.
4. Cook everything under the broiler for about 2-4 minutes.

74

Crispy Nachos

Alpine

Swiss Nachos

Prep Time: 15 mins
Total Time: 20 mins
Servings per Recipe: 4
Calories
604.0
Fat
32.6g
Cholesterol
72.8mg
Sodium
977.8mg
Carbohydrates
51.5g
Protein
28.1g

Ingredients
2 1/2 C. refried beans
5 -6 oz. tortilla chips
1 C. swiss cheese, grated
1 C. provolone cheese, grated
1 jalapeno, stemmed, seeded and diced

1/2 C. sour cream
1 tbsp pimiento, drained and chopped ( jarred)

Directions
1.
2.
3.
4.
5.

Set your oven to 300 degrees F before doing anything else.
In a pan, add the refried beans on medium heat and cook till heated completely.
In a large oval baking dish, place the tortilla chips, followed by the beans and cheese.
Cook everything in the oven for about 5 minutes.
Serve immediately with a topping of sour cream and pimentos.

Alpine Swiss Nachos

75

ZESTY

Popcorn Nachos

Prep Time: 5 mins
Total Time: 11 mins
Servings per Recipe: 1
Calories
44.1
Fat
4.3g
Cholesterol
11.8mg
Sodium
126.2mg
Carbohydrates
0.2g
Protein
1.2g

Ingredients
8 C. popcorn, warm
2 tbsp butter
1/2 tsp dried chives
1/2 tsp lime zest, finely grated
1/2 tsp ground cumin

1/2 tsp chili powder
1/4 tsp salt
1/4 tsp pepper
1/3 C. Monterey jack cheese, finely grated

Directions
1. Set your oven to 300 degrees F before doing anything else.
2. In a large rimmed baking sheet, place the popcorn evenly.
3. In a microwave safe bowl, mix together the butter, lime zest, chives, chili powder and
cumin and microwave on medium for about 40 seconds.
4. Stir everything well and pour the mix over the popcorn with some salt and black pepper,
then toss to coat well.
5. Top everything with the cheese and cook the dish in the oven for about 5 minutes.

76

Zesty Popcorn Nachos

Mushroom

Picante Nachos

Prep Time: 5 mins
Total Time: 5 mins
Servings per Recipe: 4
Calories
1355.8
Fat
66.1g
Cholesterol
17.2mg
Sodium
1343.0mg
Carbohydrates
174.5g
Protein
25.8g

Ingredients
40 tortilla chips
1/3 C. sharp cheddar cheese, chopped
finely
1/3 C. mozzarella cheese, chopped finely
1/2 orange bell pepper, julienned

1/2 green pepper, julienned
1 C. mushroom, diced
1/3 C. Pace Picante Sauce
1/2 tsp garlic powder

Directions
1.

In a microwave safe platter, place the tortillas, followed by the cheese and the remaining
ingredients and microwave everything on high for about 1-2 minutes.
2. Serve warm.

Mushroom Picante Nachos

77

SOUTHERN

California Style

Prep Time: 5 mins
Total Time: 20 mins
Servings per Recipe: 4
Calories
758.0
Fat
48.3g
Cholesterol
29.0mg
Sodium
1706.2mg
Carbohydrates
68.7g
Protein
15.8g

Ingredients
¾ lb nacho chips
¼ lb grained cheese
1 C. salsa, sauce ( hot)
1 avocado, peeled, pitted and mashed

Directions
1.
2.
3.
4.
5.

78

Set your oven to 350 degrees F before doing anything else.
In a baking dish, place about 2/3 of the nachos.
Top each nacho with a dash of salsa, followed by half of the cheese and mashed avocado.
Place the remaining nachos on top followed by the remaining cheese.
Cook everything in the oven till cheese melts completely.

Southern California Style

Graduation
Nachos

Prep Time: 10 mins
Total Time: 17 mins
Servings per Recipe: 4
Calories
345.2
Fat
22.5g
Cholesterol
37.7mg
Sodium
728.7mg
Carbohydrates
24.0g
Protein
14.0g

Ingredients
1 tbsp olive oil or 1 tbsp vegetable oil
1 C. green bell pepper, chopped
1 C. zucchini, chopped
1 C. pinto beans in chili sauce (15-oz.)
1 C. thick & chunky salsa

4 oz. tortilla chips
1 1/2 C. Monterey jack cheese, shredded
ripe olives, sliced, if desired

Directions
1.
2.
3.
4.
5.
6.
7.
8.

In a large skillet, heat the oil on high heat and sauté the zucchini and bell pepper for
about 2 minutes.
Stir in half of the salsa and beans and cook till heated through.
Transfer the beans mixture in a large bowl.
With a paper towel, wipe the skillet.
In the same skillet, place the tortilla chips in a single layer and top them with the beans
mixture and cheese.
Cook, covered on medium-high heat for about 5 minutes.
Top with the olives and remove everything from the heat.
Serve with a topping of the remaining salsa.

Graduation Nachos

79

AZTEC

Salsa

Prep Time: 15 mins
Total Time: 35 mins
Servings per Recipe: 20
Calories
173 kcal
Fat
9.9 g
Carbohydrates
19.8g
Protein
4.2 g
Cholesterol
0 mg
Sodium
642 mg

Ingredients
1 (15.25 oz.) can yellow corn, drained
1 (15.25 oz.) can white corn, drained
1 (15 oz.) can black beans, rinsed and
drained
1 (15 oz.) can black-eyed peas, rinsed
and drained
3 tomatoes, diced
2 avocados - peeled, pitted, and cut into
small cubes

1 bunch cilantro, chopped
7 green onions, chopped
1 (16 oz.) bottle zesty Italian-style salad
dressing

Directions
1.

In a dish: yellow corn, white corn, black beans, black-eyed peas, tomatoes, avocados,
cilantro, and green onion
2. Add salad dressing to this combination and mix well
3. Cover the dish with cling film and chill in the refrigerator

80

Aztec Salsa

I♥

Bean Dip

Prep Time: 20 mins
Total Time: 20 mins
Servings per Recipe: 64
Calories
42 kcal
Fat
2.9 g
Carbohydrates
2.8g
Protein
1.5 g
Cholesterol
5 mg
Sodium
92 mg

Ingredients
2 avocados - peeled, pitted and diced
1 1/2 tbsps fresh lime juice
1/4 C. chopped fresh cilantro
1/4 C. salsa
garlic salt to taste
ground black pepper to taste
1 (8 oz.) container sour cream
1 (1 oz.) package taco seasoning mix

4 roma (plum) tomatoes, diced
1 bunch green onions, finely chopped
1 (16 oz.) can refried beans
2 C. shredded Mexican-style cheese blend
1 (2.25 oz.) can black olives - drained and
finely chopped

Directions
1.
2.
3.
4.
5.
6.

Pound the avocados in a dish
Add: lime juice, cilantro, salsa, garlic salt and pepper
Mix sour cream and taco seasoning in another dish
Take a casserole dish and put in the refried beans
Create layers starting with the sour cream mixture then the guacamole
Finally spread the tomatoes, green onions, Mexican-style cheese blend and black olives

I ♥ Bean Dip

81

WE ARE ALL

Bean Dip

Prep Time: 10 mins
Total Time: 2 hrs 10 mins
Servings per Recipe: 10
Calories
195 kcal
Fat
12.8 g
Carbohydrates
13.4g
Protein
7.3 g
Cholesterol
28 mg
Sodium
525 mg

Ingredients
1 (16 oz.) can refried beans
1 (1.25 oz.) package taco seasoning mix
1 large tomato, seeded and chopped
1 C. guacamole
1 C. sour cream, room temperature
1 C. shredded sharp Cheddar cheese

1/2 C. chopped green onions
1/4 C. chopped black olives

Directions
1.
2.
3.
4.
5.
6.

84

Place the refried beans in a glass bowl
Pour the taco seasoning mix on top
Arrange the tomatoes on top of the beans
The next layer is of sour cream followed by the guacamole
Put cheddar cheese on top, then green onion and finally arrange black olives
Store in the refrigerator while covered

We Are All Bean Dip

Roasted

Bean Dip

Prep Time: 10 mins
Total Time: 20 mins
Servings per Recipe: 25
Calories
106 kcal
Fat
7.5 g
Carbohydrates
5.8g
Protein
4.2 g
Cholesterol
20 mg
Sodium
336 mg

Ingredients
1 (16 oz.) can refried beans
1 (1 oz.) package taco seasoning
1 (16 oz.) container sour cream
1 (16 oz.) jar salsa (such as Newman’s
Own(R) medium or hot)

2 C. shredded Mexican-style cheese blend, or
more to taste

Directions
1.
2.
3.
4.
5.
6.
7.

First and foremost, set the oven to about 355 degrees F (176 degrees C)
In a dish, combine refried beans and taco seasoning
Pour this into a casserole bowl
Pour the sour cream on top of the refried beans
Pour salsa on top of the sour cream
Add cheese as the last layer
Cook in the oven for about 8 minutes when the cheese should have mellowed but not
boiling.

Roasted Bean Dip

85

LIME

and Olive Bean
Dip

Prep Time: 15 mins
Total Time: 15 mins
Servings per Recipe: 32
Calories
35 kcal
Fat
2.8 g
Carbohydrates
1.6g
Protein
1.1 g
Cholesterol
5 mg
Sodium
79 mg

Ingredients
3 C. shredded lettuce
1 (15 oz.) can black beans, rinsed and
drained
2 chopped fresh red chili peppers
1/4 C. sliced green onions
1 (8 oz.) container sour cream
2 fresh jalapeno peppers, finely diced
1 tsp grated lime zest
1 C. chunky salsa

1/2 avocado - peeled, pitted and diced
2/3 C. shredded Monterey Jack cheese
1/3 C. chopped black olives, drained
1 tbsp chopped fresh cilantro

Directions
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.

86

Lay down lettuce on a wide plate
In a dish: black beans, red chili peppers and green onions
Pour on the plate with lettuce
Add in sour cream
Add jalapeno peppers and lime zest in small quantities
Drain the salsa and out in a dish
Add avocado
Pour the combination on the sour cream
Add some Monterey Jack cheese
Garnish with black olives and cilantro
Allow to chill before serving

Lime and Olive Bean Dip

Ironbound

Bean Dip

Prep Time: 5 mins
Total Time: 10 mins
Servings per Recipe: 6
Calories
170.9
Fat
9.5g
Cholesterol
30.7mg
Sodium
324.6mg
Carbohydrates
14.2g
Protein
7.9g

Ingredients
1 (16 oz.) cans refried beans
2 oz. cream cheese
2 oz. sour cream
1/2 C. grated cheddar cheese or 1/2 C.
Monterey jack cheese or 1/2 C. queso
ranchero

5 green onions, chopped
1 tbsp sweet onion, minced
1 small tomatoes, seeded and chopped
1 -2 tbsp enchilada sauce

Directions
1.

Put everything in a microwaveable dish and cook in the microwave until all ingredients
are well combined
2. If it is to be used as a dip, store in a hot pot
3. For best results, prepare earlier, store in the refrigerator and warm when it is time to eat
4. Measurements are also not very strict for purposes of increasing the quantity

Ironbound Bean Dip

87

MEXICAN CITY

Bean Dip

Prep Time: 10 mins
Total Time: 20 mins
Servings per Recipe: 5
Calories
134.5
Fat
6.0g
Cholesterol
0.0mg
Sodium
165.6mg
Carbohydrates
12.2g
Protein
11.1g

Ingredients
Mexican City Dip:
5 tsps chili powder
4 tsps ground cumin
1 tsp cumin seed (optional)
1/4 tsp garlic powder
1/8 tsp black pepper
1/8 tsp cayenne pepper (optional)
BEAN DIP
1 1/2 C. edamame, measured after
cooked and shelled or 15 oz. canned

pinto beans, rinsed and drained
1/3 C. bottled salsa
1 green onion, cut into 1-inch pieces
2 tbsps fresh cilantro leaves
1/4 tsp Mexican seasoning
CHIPS FOR DIPPING
multi-grain tortilla chips, for dipping

Directions
1. To make the Mexican City Dip:
2. Mix: Chili powder, ground cumin, cumin seed (optional), garlic powder. black pepper and
cayenne paper (optional)
3. To make the bean dip
4. In a mixer add: edamame, salsa, green onion, cilantro and 1/4 tsp Mexican City Dip.
5. Blend until it forms a smooth consistency
6. Can be served with Chips
7. Keep refrigerated for 23 hours

88

Mexican City Bean Dip

Sun Dried

Bean Dip

Prep Time: 5 mins
Total Time: 5 mins
Servings per Recipe: 4
Calories
152.5
Fat
7.3g
Cholesterol
0.0mg
Sodium
315.7mg
Carbohydrates
16.1g
Protein
5.5g

Ingredients
1 (15 oz.) cans cannellini white kidney
beans, drained
2 tbsps olive oil
1 tbsp balsamic vinegar, plus extra for
drizzling

oil, from jar sun-dried tomato
assorted crudités
pita bread, cut into wedges

Directions
1.
2.
3.
4.
5.

Blend: beans, olive oil, and 1 tbsp vinegar until the mixture becomes consistent
Add salt and pepper
Pour into a bowl
Sprinkle tomato oil and little vinegar
Can be taken with crudités and pita wedges

Sun Dried Bean dip

89

2-INGREDIENT

Mexican Fries

Prep Time: 5 mins
Total Time: 15 mins
Servings per Recipe: 6
Calories
188.3
Fat
4.6g
Cholesterol
0.0mg
Sodium
529.4mg
Carbohydrates
33.6g
Protein
3.1g

Ingredients
2 tablespoons taco seasoning
1 26 ounce bags frozen crispy French
fries

Directions
1.

Place your potatoes in a casserole dish that has been coated with nonstick spray. Place
your potatoes in the dish and cook them in the oven at about 425 degrees until they are
golden brown and done about 22 to 25 mins.
2. Place your baked fries into a bowl and toss them with the taco seasoning evenly.
3. Enjoy.

90

2-Ingredient Mexican Fries

French Fries

From Belgium

Prep Time: 20 mins
Total Time: 30 mins
Servings per Recipe: 6
Calories
128.3
Fat
0.1g
Cholesterol
0.0mg
Sodium
10.0mg
Carbohydrates
29.1g
Protein
3.3g

Ingredients
2 lbs potato, peeled, chopped into
matchsticks
2 tsps Herbes de Provence, see appendix
salt
oil for deep frying

mayo, as dip for serving

Directions
1.

Get you oil hot to 300 degrees F. Then once the oil is hot begin to fry your French fries
in batches for 7 mins. Then remove them from the oil carefully and let them drain on a
paper towel lined plate. Once all the fries have been preliminary cooked increase the heat
of the oil to 350 degrees F. Once the oil is hot at the new temperature.
2. Begin to fry them again for 6 more mins.
3. Top the fries with some salt and the Herbes de Provence. Place some mayo on to the side
as a dip for the fries.
4. Enjoy.

French Fries From Belgium

91

LOW-FAT

Almost No Fat
Fries

Prep Time: 5 mins
Total Time: 35 mins
Servings per Recipe: 2
Calories
328.0
Fat
0.3g
Cholesterol
0.0mg
Sodium
25.5mg
Carbohydrates
74.4g
Protein
8.6g

Ingredients
4 -6 potatoes, cut into wedges
cooking spray
salt and pepper

Directions
1. Set your oven to 350 degrees before doing anything else.
2. Coat a casserole dish with nonstick soybean oil spray. Then place your wedges in the dish.
Spray the potatoes with some more spray then top everything with a bit of pepper and
some salt. Toss the potatoes then cook everything in the oven for 32 mins.
3. Enjoy.

92

Low-Fat Almost No Fat Fries

French Fries
for July

Prep Time: 10 mins
Total Time: 35 mins
Servings per Recipe: 4
Calories
153.4
Fat
0.3g
Cholesterol
0.0mg
Sodium
335.3mg
Carbohydrates
32.7g
Protein
5.6g

Ingredients
2 egg whites
1/2 teaspoon chili powder
3/4 teaspoon ground cumin
1/4 teaspoon black pepper
1/2 teaspoon table salt

2 large potatoes, scrubbed, chopped into thick
matchsticks

Directions
1.

Coat a baking dish with nonstick spray then set your oven to 425 degrees before doing
anything else.
2. Get a bowl, combine: egg whites, cumin, chili powder, pepper, salt, and potatoes. Toss
everything evenly. Then place the potatoes into the baking dish evenly. Cook everything
in the oven for 17 mins. Then set the oven to broiler.
3. Do not broil the potatoes just keep them cooking for about 5 to 9 more mins.
4. Enjoy.

French Fries for July

93

HOT PEPPER

White Pepper
French Fries

Prep Time: 5 mins
Total Time: 20 mins
Servings per Recipe: 5
Calories
257.2
Fat
3.0g
Cholesterol
0.0mg
Sodium
136.3mg
Carbohydrates
52.9g
Protein
6.1g

Ingredients
4 large potatoes, scrubbed, cut into
strips
8 cups ice water
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
1 teaspoon white pepper

1/4 teaspoon allspice
1 teaspoon hot pepper flakes
1 tablespoon vegetable oil

Directions
1.

8.

Get a bowl of cold water with some ice and submerge your potatoes in it. Place a covering
of plastic on the bowl, and let the potatoes sit in the water for 2 hours.
Drain the potatoes from the water and pat them dry let them sit for about 15 to 20 mins.
Set your oven to 475 degrees before doing anything else.
Get a resealable plastic bag and add in the following spices then toss them together:
pepper flakes, garlic and onion powder, allspice, salt, and white pepper. Once the spices
have been tossed together evenly.
Add in your potatoes and toss everything. Coat your potatoes with some oil then place
everything into a casserole dish that has been coated with nonstick spray.
Cover the dish with some foil and cook the potatoes for 17 mins in the oven. Discard the
foil and continue to bake the fires for another 12 to 15 mins or until they are fully done.
Try to flip the fries at least twice during the baking process when there is no foil on the
dish.
Enjoy.

96

Hot Pepper White Pepper French Fries

2.
3.
4.

5.
6.
7.

English

Salty Vinegar Fries

Prep Time: 5 mins
Total Time: 20 mins
Servings per Recipe: 4
Calories
156.1
Fat
3.6g
Cholesterol
0.0mg
Sodium
11.2mg
Carbohydrates
28.5g
Protein
2.6g

Ingredients
1 1/4 lbs baking potatoes, scrubbed,
peeled, chopped into thin fries
3 cups water
2 tablespoons distilled white vinegar, plus
2 teaspoons distilled white vinegar,

divided
1 tablespoon canola oil
salt

Directions
1.
2.
3.
4.
5.

6.
7.

Get a bowl and combine your 2 tbsp of white vinegar and the water. Stir the liquid then
place your potatoes in it. Let the potatoes sit under water for at least 40 mins to 45 mins.
Now set your oven to 400 degrees before doing anything else.
Once the oven is hot drain your potatoes and pat them dry.
Get a 2nd bowl for your potatoes after they have been patted dry. Add in your canola oil
to the bowl and stir the potatoes to evenly coat them.
Get a casserole dish or jelly roll pan and coat it with some nonstick spray. Evenly spread
out your potatoes on the dish and once the oven is hot begin to cook them for 22 mins.
Flip the potatoes by stirring everything and continue to bake them for about 7 to 11 more
mins or until you find that they are completely done.
Remove the fries from the oven and let them cool slightly then mix the fries with two
more tsps of vinegar and liberally with some salt according to your tastes.
Enjoy.

English Salty Vinegar Fries

97

3-INGREDIENT

French Fries

Prep Time: 8 mins
Total Time: 53 mins
Servings per Recipe: 2
Calories
283.3
Fat
13.6g
Cholesterol
0.0mg
Sodium
13.0mg
Carbohydrates
37.2g
Protein
4.3g

Ingredients
2 russet potatoes, cut into fries
2 tablespoons olive oil
2 tablespoons approximate sodium-free

seasoning anything without salt

Directions
1. Set your oven to 350 degrees before doing anything else.
2. Place your fries into a bowl, and toss them with the olive oil. Once the potatoes have been
evenly coated place them on a jelly roll pan evenly. Coat the pan with some nonstick
spray. Top your fires with the 2 tbsps of seasoning and toss them well.
3. Cook the fries in the oven for about 35 to 45 mins. Flip them after about 25 to 30 mins.
4. Enjoy.

98

3-Ingredient French Fries

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