Chef Penny Moline shows you how anyone can cook with passion! Keep it simple, Keep it fresh, Keep it safe. And share it with someone you love!

sugar 1/2 cup
flour 1 T
salt 1/4 tsp
pineapple juice 2 T
egg 1 each

Lemon juice 2 tsp

acini de pepe 8 ounces

Mardarin oranges drained 12 ounces
pineapple chuncks 12 ounces
pineapple crushed 6 ounces
(BE SURE TO DRAIN FRUITS WELL)
whipped topping1 to 2 cups
mini marshmallows 1/2 cup
coconut to taste

combine sugar, flour, salt and jice cook stirring
add egg as liaison and continue to cook until thickened
remove from heat
add lemon juice
allow to cool
cook pasta and drain
chill
combine pasta and egg mixture and refrigerate until totally chilled
combine fruits and mix with non dairy whip topping
refrigerate

red potatoes 16 pounds
cider vinegar 1 cup
oil 2 tablespoons

celery, diced 1 1/2 pounds
onions, minced 1 1/2 pounds
eggs, hard boiled 12 each
mayonnaise mixed with yellow mustard or dijon your choice to make 1 quart to taste
parsley 1/4 cup
salt and pepper

you may add; dill pickles, chopped, olives, sliced green and /or red peppers chopped, celery seeds,

steam potatoes until al dente
add cider vinegar and oil over warm potatoes and stir
season with salt and pepper
put in a colander and allow to drain
add celery, onions, eggs and stir
cool potatoes and allow to set overnight
add mayonnaise
adjust seasonings
add parsley to garnish

Red potatoes 1 quart sliced and steamed until al dente keep warm
bacon diced 1/4 pound
onion diced 1/2 cup
sugar 1/4 cup
salt 1 t
flour 2 T
vinegar 1/2 cup
water 1/2 cup
parsley chopped fine 1/2 cup
radish sliced thin ( optional) 1/2 cup

cook bacon until crisp
drain and reserve 2 T fat
saute onions in bacon fat until transparent, but not brown
add sugar, salt and flour and blend thoroughly
add vinegar and water, cook until smooth and thickened
add cooked potatoes and bacon
fold gently to advoid breaking potatoes
allow to stand so potatoes will absorb dressing
garnish with parsley and radishes

Garbanzo beans 3 pounds
kidney beans 3 pounds
green beans, steamed and shocked 3 pounds
red onions 1 pound diced
garlic minced 2 T
celery, bruinoise 1 pound
red pepper 4 ounce diced small
green pepper 8 ounces diced small
black olives sliced 1 pint
capers 2 T
parsley as needed chopped
vinaigrette 1 quart
salt and black pepper to taste
Italian herbs to taste

Rinse canned beans, drain well
steam and shock green beans
combine and season with salt and pepper
prepare vegetables
combine with beans
add vinaigrette
season to taste
allow to marinate

Kidney beans, drained 1 number 10 can
celery diced 2 ribs
garlic minced 2 cloves
pimentos 1 ounce
onions diced 1 large
sugar 4 T
cider vinegar 1/2 cup
salad oil 1/2 cup
black pepper 1/2 t
salt 1 tsp

prepare vegetables
prepare marinade
season and combine
let marinate

Green beans 2 pounds
carrots, julienne 12 ounces
red onion julienne 4 ounces
vinaigrette dressing 1 1/2 cup
toasted sesame seeds 2 tsp
parsley chopped 2 T

steam green beans and shock in cold ice water
cut carrots and steam, and shock in cold ice water
drain
toss green beans with carrots and with onions
toss with vinaigrette dressing
sprinkle sees and parsley
Mix lightly

cucumbers 5 pounds
onions 8 ounces
sour cream 3 cups
mayonnaise 3 cups
salt 1 1/2 T
Sugar 3 T
vinegar 3/4 cup

cut cucumbers and onions into thin slices
blend rest of ingredients to form a thin cream dressing
pour dressing over cucumbers and onions
mix lighly
allow to marinate 2 hours

Green bean 4 pounds
chick peas 2 pounds
red onions diced 12 ounces
black olives slice 1 pint
red pepper diced 1 cup
celery diced 1 cup
vinaigrette dressing 3 cups

steam and shock green beans
drain chick peas
combine beans, onions olives and peppers
season with salt and pepper
dress with vindaigrette
allow to marinate

carrots 6 pounds
sugar 3 cups
worcestershire sauce 6 T
catsup 3 cups
perpared mustard 1 1/2 t
bell peppers sliced thin 3 each
onions sliced thin 3 each
vinegar white 2 1/4 cup
salad oil 3/4 cup
salt and pepper to taste

peel and diagonal cut carrots, cook until just tender
slice onions and bell peppers
mix in all other ingredients and add to the cooked carrots
let set overnight

Shrimp, cooked peeled and chopped 3 1/4 pound
Crab flake, 2 1/2 pound
celery, diced 8 ounces
onions, red diced 8 ounces
dijon mustard mixed with mayonnaise to taste 1 ouart
dill fresh chopped 1/4 cup
lemon pepper to taste
worcestershire to taste
salt and pepper to taste

mix shrimp, crab, onions and celery and dill
mayo mixture
add seasonings

1/4 cup cornstarch
1/2 cup sugar
1/2 cup water
1/2 cup lemon juice
1 teaspoon lemon zest
2 egg whites at room tempature
1 cup heavy cream

Mix cornstarch and sugar, add lemon juice and water,
 whisk until well mixed.
Cook  in a small sauce pan stirring constantly for at least 5 minutes until thick
pour into a bowl
stir in the lemon zest and set aside to cool.
Beat egg whites at high speed unitl they form stiff peaks
fold egg whites into cooled lemon mixture
Whip heavy cream and fold into mousse place in serving containers such as a martini glass...cover and chill

Lite and easy for a summer night!  Garnish with additional whip cream and lemon zest!

I keep a small bowl of kosher salt at my work station at work....and on my kitchen counter right by my cutting board at home....a box of kosher salt will last in home use a long time....Please invest in it...


Salt is like a complement..... use it...people will make a lot of really great complements....use too much....no complements...use too little.... not enough complements!   Salt is a fundamental flavor of the human palate...when you are cooking foods from scratch...remember you are not getting the amount you would from pre-prepared foods...so please use some of the complements from your bowl of salt..

Table salt is used on the table and in baking.... it may contain iodine...or other additives to prevent caking... I use Morton salt for baking... and table salt....if I am not getting enough complements... but generally I use Kosher salt in all my savory cooking....  It is a coarse salt and does not dissolve as quickly... It is easier to use by putting some in your hand....and taking pinches of it to put into your foods that you are preparing...   I recommend....taste....add salt.....taste.....add more salt if needed....for those complements...taste..add salt if needed.... Use the two spoon method I use... one spoon goes in my mouth...one spoon dishes up the goodies and puts it on the spoon that goes in my mouth....I don't run out of spoons this way....and I am not contaminating my foods...and am not washing spoons all day...

There are many sea salt and other salts out in the market...with flavors, I use these types of salt mainly for garnishing...

Cooking it always Kosher....baking is always a fine granulation of salt....at least this is my preference.

Pepper:

Pepper comes in three forms:  white, green and black...all come from the same berry but are processed differently.

Black Pepper is picked not ripe...white is fully ripe and the hull is removed...green pepper is picke unripe and preserved before the color darkens...

Whole pepper corns are what I use in a pepper mill...but let me tell you...if you don't have a pepper mill, you can still get that great flavor of freshly cracked pepper.  Put some pepper corns on a cutting board...use a small saute pan and roll it across the pepper corns almost like a rolling pin... you will have crushed pepper.... a coffee grinder will work too. 

I am not a fan of white pepper.... I think is smells like my dog Rupert when he is wet.... only a couple of recipes that I will use white pepper... and will usually just use black pepper....White pepper is a big deal in most kitchens Chef's like to use white pepper because you can't see it in sauces.... I can't see it...but I can taste it...and to ME...it is wet dog...sorry....I have never tasted wet dog...but I am sure this is what it tastes like at least  to me...however, there is a recipe with cucumbers, tomatoes, that white pepper is amazing in....

Green peppercorns are pretty pricey...and used in special recipes ...Wet packed peppercorns are perishable...water packed will only keep for a couple of days in the refrigerator after opening..but are wonderful in a sauce over steaks!  You can purchase dried green peppercorns...Rose or red peppercorns are similar to green pepper except it is allowed to ripen until the skin turns red.

Cayenne pepper is not related to black or white peppercorns.  It belongs to the paprika family.  It can give a bit of heat to a soup or a sauce without changing the flavor...when using a pinch...when using more...it give heat and flavor to a dish...

Oil and vinegar are a temporary emulsion...because it always seperates.

The harder the mixture is blended the longer it will take to seperate.

Permanent Emulsions: would be an example of a mayonnaise

Basic Vinaigrette is a simple mixture of oil and vinegar...the ratio of oil to vinegar is 3 parts oil to 1 part vinegar  Some Chef''s prefer a 2 to 1  while others like a 5 to 1.  Less oil makes the dressing more tart while more oil makes it taste milder...but a bit more oiler!

The emulsion in the basic vinaigrette recipe only holds a little while...don't worry...enough time to get thru dinner....  Try, if you would like to mix some mustard with the vinegar for a longer hold on the emulsion.


Wine Vinegar 1 cup  can use red wine, white wine, rice wine, the list goes on and on!!!
Salt 1 Tablespoon  ( Make sure you are using Kosher salt or it will be TOO SALTY)
Pepper 1 teaspoon
Salad oil, olive oil, or part salad or and olive oil 3 cups

Mix the vinegar, salt and pepper until the salt has disappeared...
Using a balloon whisk, or a blender, or a hand held blender, or a mixer add oil in a thin stream SLOWLY
This is a temporay emulsion

Italian:  add to basic recipe, 1 1/2 tsp minced garlic, italian seasoning, and parsley

Balsamic:  Use balsamic vinegar in place of 3/4 of the wine vinegar...add a 1/4 tsp of dry mustard

Lemon:  use  3/4 cup of lemon juice and 1/4 cup of vinegar.

Herbed:  chopped parsley, fresh basil, oregano, chives...if fresh are not available use half of the amount in dried.

Mustard:  Add 1 to 2 oz of mustard, french or dijon style and mix with the vinegar in step one

Piquante:  Add 2 tsp dried mustard, 2 tsp minced onion, and 2 tsp paprika

Blue Cheese:  Mix 4 ounces of crumbled blue chees or Roquefort cheese and 4 ounces heavy cream in a mixer with a paddle attachment or use a hand held emmersion blender.  Gradually beat in the basic vinegarette recipe already prepared.

Potatoes are peeled or the peel is left on it is up to what you like...my rule of thumb is red potatoes and yukon gold along with any thin skinned potato,... peel on....russet potato.... peel off...

Potatoes should be started in cold water rather than hot water.  This make the cooking more even and the heat going from the outside to the inside.

Potatoes are never cooled in cold water.  Unlike most vegetables....  Cold water after cooking can make them soggy.

Cut into uniform pieces before you are going to cook them.

 BASIC RECIPE FOR MASHED POTATOES

5 pounds potatoes, can be red, yukon gold, russets
butter as needed
cream or milk 1/2 cup or more for creamy potatoes
salt and pepper

Some people like white pepper,,,,if you like white pepper use it... I am fine using black pepper....my own personal opinion is that white pepper tastes and smells like my dog Rupert when he is wet....not that I have ever tried to taste my dog....but the smelll uuuuggghhhh....and I love my golden retriever!



Peel and eye the potato if using russet.  Simmer in salted water to cover until tender...about 30 minutes..test with a fork...if it slides into the potatoe easy...it's done...

Drain well and let the poatoes steam dry for a few minutes

Pass the potatoes thru a food mill or my favorite piece of equipment a ricer or
into a mixer with a paddle attachment.  Mix until all broken up.  You can change attachment at this point to a whisk ....or use a hand potato masher...

Beat in butter
add enough hot cream or milk to make it soft and moist but not runny
add salt and pepper to taste

DO NOT OVER MIX
can add one or more of the following to taste:  Cream cheese which is amazing, roasted garlic, ancho sauce, sour cream and cheese

Enjoy!  I was born in Idaho...so I LOVE potatoes!!!

vegetable oil as needed
corn tortilla 1 each per serving
eggs 2 each per serving
salsa as needed
black beans or refried beans heated
sour cream
monterey jack cheese, cheddar cheese, or fresh mexican white cheese grated or crumbled
cilantro

Heat a thin layer of oil in a saute pan
Fry the tortilla briefly in oil  until softened
remove from pan and drain on paper towels
Fry eggs sunny side up or basted
place tortilla down on a plate add beans, place cooked eggs on top of beans,  garnish with sour cream, salsa, cheese, and cilantro!  Serve with your favorite hot sauce! 

3 1/2 cup of quaker rolled oats
3 cups of Butterscotch Chips
1 1/2 cup of Chunky Peanut butter
1 cup sugar
3/4 cup milk
3/4 cup butter
2 teaspoons vanilla extract

Makes 30

Combine milk, butter, sugar and butterscotch chips.   Heat to a boil stirring constantly.  let it cook for 1 1/2 minute at a boil.  Add peanut butter, oats, and vanilla extract .

place by the drop method on to sheet pans with parchment paper.  chill.

egg plant 1 1/2 pound
zucchini, cut 1/2 inch 4 pounds
onions sliced 3 pounds
green peppers cut into 1 inch pieces 8 each
garlic 2 tablespoons
olive oil 2 tablespoons

Tomato, diced if fresh use for color and taste about 11 if not in season use a couple of can depending on your like
parsley, chopped 1/4 cup
bay leaf 3 ea
thyrm 1 teaspoon
Oregano 2 Tablespoons
Salt and pepper to taste

Prepare the egg plant and salt (peel, salt and let sit for about 15 to 20 minutes then rinse salt off)
prepare vegetables
sautee eggplant and zucchini in batches in olive oil
partially cook
Saute pepper, onions and garlic

Combine vegetables together in a braising pan
Add tomatoes and season
Cover and braise in a 325 oven for 30 minutes

Tomato Puree  3 qts
Garlic Powder 1 Tablespoon
Onion Powder 1 Tablespoon
Salt 1 Tablespoon
Black Pepper 1 teaspoon
Basil 2 Tablespoon
Oregano 2 Tablespoon
Olive Oil 1/2 cup
water 1 pint

combine ingredients
Allow flavors to develop overnight
Adjust thickening with water

onion 1/2 cp
oil 1/4 cup
paprikea 1/4 cup
chili powder 1/2 cup
Chicken base 2 Tablespoons
garlic salt 2 Tablespoons
Ground Cloves 1/2 teaspoon
Black Pepper 1 1/2 teaspoon
Brown Sugar 1 1/2 Tablespoon
Honey 1/2 cup
cider vinegar 1/2 cup
liquid smoke 1 tablespoon
worcestershire 1 tablespoon
lemon juice 1/4 cup
soy sauce 2 tablespoons
water 1 1/2 cup
ketsup 3 qts

Saute onion in oil

add paprikea and chili powder continue to saute

combine dry ingredients

combine liquid ingredients
Combine dry to liquid ingredients and mix

cook for 30 minutes

May freeze or refrigerate

Butter 1 pound
parsley, chopped 1/4 cup
lemon juice 1 1/2 oz
pepper pinch

Mix butter in a mixer until smooth and creamy
add the rest of the ingredients and combine.  Contiue to mix until very fluffy
Roll butter in parchment papper in cylinder shape 1 inch in diameter
Chill until firm
cut into 1/4 inch thick slices
Serve on broiled or grilled meats prior to service.

White wine 1 cup
White vinegar 1 1/2 ounce
Shallots minced 1 oz
Butter, COLD, cut into small pieces

Combine ingredients.  Heat and reduce to 1 oz of liquid
Remove pan from heat
add in butter, beating constiuously until all butter is emulsified.
NOTE:  Pan may need to be returned to moderate heat during this process
Season to taste
Hold warm

Butter 2 tablespoons
Heavy Whipping Cream 3 cups
Parmesan cheese grated 1/2 cup
Salt 1/2 teaspoon
Pepper 1/2 teaspoon

Heat butter in a 12 inch skillet over medium to high heat.  Stir in cream; heat to a simmer.  Reduce by 1/2
Add parmesan cheese, season to taste

Mix your choice of cooked pasta with sauce

Serve with fresh ground pepper and chopped basil or parsley

Note:  Garlic may be added to butter and cream when reducing

Soy Sauce 1 cup
Red Vinegar 1/4 cup
Garlic minced 1 Tablespoon
Green Onions 2 Tablespoons
Salt and Black Pepper

Pineapple juice 1 cup
water 3 qts
soy sauce 2 qts

Brown Sugar 1 pound
Sugar 3 cups
Garlic 1 1/2 teaspoon
Ginger Root 1 lb
Rice Wine Vinegar 3/4 cup
Sherry 3/4 cup

Combine all ingredients except Sherry and Rice Wine Vinegar
Bring to a simmer for 30 to 45 minutes
Add sherry and Rice Wine Vinegar
Remove from heat
Strain

Marination chart 
Fish and Shell Fish 20 minutes
Poultry 2 hours
Meats, i.e. steak 4 to 6 hours

For teriyaki Sauce:  Thicken with cornstarch slurry, adjust flavor and sweetness
PLEASE SEPARATE THE AMOUNT YOU WISH TO MAKE INTO A SAUCE BEFORE YOU PUT ANY MEAT, FISH OR POULTRY  IN IT.
DO NOT USE MARINATDE THAT HAS HAD FISH, MEAT, OR POULTRY TO MAKE YOUR SAUCE WITH! 

Teriyaki Marinade II

Pineapple juice 1 cup
Water 3 qts
Soy sauce 2 qts
Brown Sugar 1 lb
Sugar 3 cups
Garlic 1 1/2 Teaspoon
Ginger Root 1 lb
Orange, sliced 1 each
Lemon , Sliced 1 each
Apple 1 each
Sherry 3/4

boil all ingredients for about 1 hour

Red pepper, roasted 1 pound 4 ounces
Fresh Cilantro 1 1/2 cup
Olive Oil 1 cup plus 1 tablespoon
Balsamic vinegar 1/2 cup plus 1 tablespoon
Garlic chopped to a mince
Dry mustard 1 Tablespoon
Ground coriander 1 Tablespoon
Cinnamon ground 1 pinch

Toasted whole almonds 8 ounces
salt and pepper to taste

Prepare peppers and clean
Add peppers, cilantro, garlic to food processor and process
Add olive oil and balsamic vinegar process
Add spices and adjust seasoning

Add almonds and process to a paste