Party Time

Party Time!
Delicious Recipes for Parties and Events
By
BookSumo Press
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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
Alpine 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 Prep Time: 30 mins
Pizza 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, 1 (8 oz.) package shredded mozzarella cheese
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
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

Calories 165 kcal
Fat 13 g
Carbohydrates 2.9g
Protein <9g
Cholesterol 32 mg
Sodium 356 mg
Ingredients
10 large mushrooms, stems and insides 1/4 C. buffalo wing sauce
removed 2 oz. cream cheese
1 tsp olive oil, or as needed 2 cooked chicken breasts, shredded
1 celery stalk, diced 1/2 C. shredded Cheddar cheese
1/4 C. blue cheese dressing
1/4 C. ranch dressing
Directions
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
Sandwich II Total Time: 20 mins
(French Onions) 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 4 leaves lettuce
1 (2 oz.) bottle hot pepper sauce 4 thick slices French baguette, halved
1 (5 oz.) bottle green hot pepper sauce
2 tsps paprika, divided
1 red onion, sliced in rings
4 slices tomato
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

Calories 526 kcal
Fat 26.6 g
Carbohydrates 66.1g
Protein 8.1 g
Cholesterol 35 mg
Sodium 1765 mg
Ingredients
cooking spray 1/4 C. ranch salad dressing, or to taste
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
Directions
1. Coat a casserole dish with nonstick spray then set your oven to 400 degrees before doing
anything else.
2. Layer your potatoes into the dish and top them with some pepper, salt, and the olive oil.
3. Cook the spuds in the oven for 35 mins then get a bowl and combine the melted butter
and hot sauce.
4. Stir the mix until it is smooth then add your potatoes to the mix.
5. Stir everything to evenly coat the wedges then place the potatoes back into the dish.
6. Top the potatoes with the ranch dressing.
7. Enjoy.
14 Buffalo Fries
Fish Total Time: 1 hr 16 mins

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 3 tbsps extra-virgin olive oil
1/2 C. hot pepper sauce 6 tbsps chunky blue cheese dressing
1 C. corn flour
3 tbsps butter
Directions
1. Get a bowl and place your fish in it.
2. Top the fish with the hot sauce and stir everything to evenly coat the pieces.
3. Place a covering of plastic on the bowl and put everything in the fridge for 60 mins.
4. 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

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 salt and freshly ground black pepper to
1/2 C. ranch dressing taste
1/4 C. hot buffalo wing sauce
3 stalks celery, diced
2 green onions, chopped
Directions
1. Get a bowl, mix: pepper, chicken, salt, ranch, green onions, celery, and buffalo sauce.
2. Enjoy.
16 Buffalo Salad
Breakfast Total Time: 30 mins

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 2 tbsps vegetable oil
3 tbsps hot sauce 1/2 C. shredded Cheddar cheese
6 C. leftover mashed potatoes
3 eggs
1 (1 oz.) package ranch dressing mix
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

Calories 257.6
Cholesterol 114.5mg
Sodium 591.4mg
Carbohydrates 0.4g
Protein 27.2g
Ingredients
8 small boneless skinless chicken thighs 1/8 tsp pepper
1 1/2 tsps vegetable oil cooking spray
1/4 C. hot sauce blue cheese or ranch dressing, for dip
3 tbsps margarine, melted
2 tbsps water
1 tbsp white vinegar
Directions
1. Get a pan hot with oil after coating it with some nonstick spray.
3. Fry your chicken for 6 mins. Flip the chicken and fry it for 6 more mins.
4. Place the meat into a casserole dish that has been sprayed with nonstick spray as well.
5. Get a bowl, combine: hot sauce, margarine, vinegar, and pepper.
6. Stir the mix until it is smooth then top your chicken with the mix.
7. Cook the chicken in the oven for 30 mins then top the pieces with the blue cheese.
8. Enjoy.
18 Buffalo Chicken I
How to Make Prep Time: 10 mins
Pizza Dough Total Time: 2 hrs 34 mins

Calories 262 kcal
Fat 4.4 g
Carbohydrates 46g
Protein 6.2 g
Cholesterol 10 mg
Sodium 418 mg
Ingredients
1 C. water 2 1/4 tsp yeast
2 tbsp butter
2 tbsp sugar
1 tsp salt
2 1/2 C. all-purpose flour
Directions
1. In a bread machine, add the water, butter, sugar, salt, flour, and yeast in the order
recommended by the manufacturer.
2. Select the Dough setting, and press Start.
3. After cycle is complete, remove the dough from the bread machine.
4. In a greased pizza pan, place the dough by pressing it, then brush with the oil.
5. Keep aside, covered for about 15 minutes.
6. Set your oven to 400 degrees F.
7. 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

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 1/2 C. sliced black olives
chopped 1/2 C. sliced fresh mushrooms
1 tsp salt 1/2 C. pizza sauce
8 oz. shredded mozzarella cheese 2 (12 inch) pre-baked pizza crusts
1 red onion, coarsely chopped 8 oz. shredded mozzarella cheese
1/4 C. chopped fresh basil 1/4 C. grated Parmesan cheese
1/2 tsp ground black pepper
2 tbsp olive oil
3 fresh jalapeno peppers, chopped
Directions
2. In a mesh strainer, add the tomatoes and sprinkle with the salt evenly.
3. Keep everything in the sink for about 15 minutes to drain.
4. 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 Prep Time: 15 mins
and Onions Pizza Total Time: 45 mins

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 1/4 C. chopped fresh tomato
5 eggs, lightly beaten 1/4 C. chopped red bell pepper
1 (12 inch) prepared pizza crust 1/4 C. chopped green bell pepper
1 C. ricotta cheese 8 oz. shredded mozzarella cheese
1/4 C. chopped red onion
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

Calories 261 kcal
Fat 9.1 g
Carbohydrates 31g
Protein 13.2 g
Cholesterol 18 mg
Sodium 431 mg
Ingredients
3 C. bread flour 15 slices vegetarian pepperoni
1 (.25 oz.) envelope active dry yeast 1 (2.25 oz.) can sliced black olives
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
Directions
1. In a bread machine, add the flour, yeast, water, and 2 tbsp of the olive oil in the order
recommended by the manufacturer.
2. Select the Dough setting and press Start.
3. When the cycle is completed, knead rosemary into the dough.
5. Divide the dough into three equal sized portions.
6. Shape each dough portion into a heart shape about 1/2-inch thick and coat each portion
with the remaining olive oil.
7. Spread a thin layer of pizza sauce over each pizza evenly and top with the cheese,
followed by the tomatoes, zucchini, pepperoni, and olives.
24 I ❤ Pizza
Greek Prep Time: 20 mins
Pizza Total Time: 45 mins

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 (14 oz.) package refrigerated pizza crust
1/2 C. diced onion 1 tbsp olive oil
2 cloves garlic, minced 1 C. shredded mozzarella cheese
1/2 (10 oz.) package frozen chopped 1 large tomato, thinly sliced
spinach, thawed and squeezed dry 1/3 C. seasoned bread crumbs
1/4 C. chopped fresh basil 1 C. shredded mozzarella cheese
2 1/4 tsp lemon juice 3/4 C. crumbled feta cheese
1 1/2 tsp dried oregano
ground black pepper to taste
Directions
2. In a large skillet, heat 1 tbsp of the oil and sauté the onion and garlic for about 5 minutes.
3. Add the spinach and cook for about 5-7 minutes.
4. Remove everything from the heat and immediately, stir in the oregano, basil, lemon juice
and pepper and keep it aside to cool slightly.
5. Unroll the pizza dough on a large baking sheet and coat everything with the remaining 1
tbsp of olive oil.
6. Place the spinach mixture over the dough, leaving a small border at the edges.
7. Place the 1 C. of mozzarella cheese over the spinach.
8. In a bowl, mix together the breadcrumbs and tomato slices till coated completely.
9. Place the tomato slices over the mozzarella cheese, followed by the remaining 1 C. of
mozzarella cheese and feta cheese.
Greek Pizza 25
VEGETARIAN
Potato Tofu Pizza
Prep Time: 30 mins
Total Time: 40 mins

Calories 916 kcal
Fat 27.4 g
Carbohydrates 123.5g
Protein 53.7 g
Cholesterol 1197 mg
Sodium 1066 mg
Ingredients
4 potatoes, shredded 2 cloves garlic, minced
1 medium onion, grated 6 oz. firm tofu, crumbled
2 eggs, beaten 2 tomatoes, sliced
1/4 C. all-purpose flour 2 tbsp chopped fresh basil
2 tbsp olive oil 1/2 C. tomato sauce
1 zucchini, thinly sliced 1 C. shredded fat-free mozzarella cheese
1 yellow squash, thinly sliced
1 green bell pepper, chopped
1 onion, thinly sliced
Directions
1. Set your oven to 425 degrees F before doing anything else and grease a 12-inch baking
dish.
2. 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.
4. Coat the top of the potato crust with the oil and cook everything in the oven for about 10
minutes.
5. Now, place the crust under the broiler and cook for about 3 minutes.
6. Remove the crust from the oven.
7. Again set the oven to 425 degrees F before continuing.
8. In a large bowl, mix together the tofu, green pepper, yellow squash, zucchini, sliced onion
and garlic.
9. Heat a large nonstick skillet and sauté the tofu mixture till the vegetables become tender.
10. In a small bowl, mix together the basil and tomato sauce.
26 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.
27
PIZZA
Salad
Prep Time: 30 mins
Total Time: 50 mins

Calories 560 kcal
Fat 28.9 g
Carbohydrates 52g
Protein 22.6 g
Cholesterol 41 mg
Sodium 1120 mg
Ingredients
Crust: 2 C. shredded mozzarella cheese
1 3/4 C. all-purpose flour 1/4 C. chopped onion
1 envelope Fleischmann's(R) Pizza Crust 1/4 C. chopped or thinly sliced carrots
Yeast 4 C. chopped romaine lettuce
1 1/2 tsp sugar 1 C. chopped fresh tomatoes
3/4 tsp salt 1/4 C. prepared Italian salad dressing
2/3 C. very warm water (120 degrees 1/4 C. shredded Parmesan cheese
to 130 degrees F)*
3 tbsp extra virgin olive oil
Toppings:
1 tbsp extra virgin olive oil
1/4 tsp Garlic Powder
Directions
1. Set your oven to 425 degrees F before doing anything else and arrange the rack in the
lower third of the oven.
2. Grease a pizza pan.
3. For the crust in a large bowl, add the flour, sugar, yeast, oil and warm water and mix till
well combined.
4. Slowly, add the remaining flour and mix till a slightly sticky dough forms.
5. Place the dough on a floured surface and knead it till the dough becomes elastic
6. Place the dough onto the prepared pizza pan and press it.
7. With your fingers, pinch the edges to form the rim.
8. Coat the crust with 1 tbsp of the oil and sprinkle with garlic powder.
9. In a bowl, mix together the carrots, onions and mozzarella cheese.
28 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

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 C. semisweet chocolate chips
2 tsp baking soda 1/2 C. chopped walnuts
1 tsp salt 1 C. candy-coated chocolate pieces
2 1/3 C. rolled oats 1 C. peanuts
1 C. butter
1 1/2 C. packed brown sugar
2 eggs
1/2 tsp vanilla extract
1 1/2 C. shredded coconut
Directions
1. Set your oven to 350 degrees F before doing anything else and grease 2 (10-inch) pizza
pans.
2. In a large bowl, mix together the flour, baking soda and salt.
3. In another bowl, add the butter, eggs, brown sugar and vanilla and beat till smooth.
4. Add the flour mixture into the butter mixture and mix everything until it is all well
combined.
5. Fold in the nuts and 1/2 C. of the coconut.
6. Divide the dough into 2 portions and place each portion in the prepared pizza pan,
pressing everything into 10-inch circles.
8. Remove everything from the oven and top it all with the remaining coconut, chocolate
chips, candies and peanuts.
30 Party Dessert Pizza

Picnic Prep Time: 30 mins
Mini Pizzas Total Time: 45 mins

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 (6 oz.) can tomato paste
1/2 tsp garlic salt 1 (8 oz.) package shredded mozzarella cheese
1/4 tsp dried oregano
1 C. crushed pineapple, drained
4 English muffins, split
Directions
1. Set your oven to 350 degrees F before doing anything else and lightly, grease a baking
sheet.
2. Heat a large skillet on medium-high heat and cook the Italian sausage till browned
completely.
3. Drain the excess grease and transfer the sausage into a bowl.
4. Add the pineapple, garlic, oregano and salt and mix well.
5. Place the English muffin halves on the prepared baking sheet in a single layer.
6. Spread tomato sauce over the muffin halves and top with the sausage mixture and
mozzarella cheese.
Picnic Mini Pizzas 31

FRIED
Empanada
Prep Time: 20 mins

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 tbsp cumin
1 1/2 tsps salt 1/2 tsp ground black pepper
1/2 cup shortening 1/2 cup raisins
1 1/4 cups water, or as needed 1 tbsp white vinegar
2 tbsps olive oil 2 hard-cooked eggs, peeled and chopped
1 small onion, chopped 1 quart oil for frying, or as needed
1 1/2 pounds ground beef
1 pinch salt
2 tbsps paprika
Directions
1. 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.
2. 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.
3. Cool it down before adding some hard cooked eggs into it.
4. 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.
5. Deep fry one or two at a time for about 5 minutes
6. Serve.
32 Fried Empanada
Valencian Prep Time: 20 mins
Empanadas Total Time: 30 mins

Calories 124 kcal
Cholesterol 41 mg
Fat 5.7 g
Protein 5.1 g
Sodium 319 mg
Ingredients
2 tbsps olive oil 1 1/2 tbsps chopped fresh parsley
1 medium onion, chopped salt and pepper to taste
2 small tomatoes - peeled, seeded and 1 (10 ounce) can refrigerated pizza crust
chopped dough
4 ounces diced cooked turkey ham
2 hard-cooked eggs, chopped
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

Calories 384 kcal
Cholesterol 46 mg
Fat 18.6 g
Protein 5.5 g
Sodium 710 mg
Ingredients
3 cups all-purpose flour 1 tsp salt
1/3 cup white sugar 1 1/2 tsps ground cinnamon
1 1/2 tsps salt 1 tsp ground ginger
1/4 tsp baking powder 1/2 tsp ground cloves
1 cup vegetable shortening 1 beaten egg
1 cup warm water
4 cups canned pure pumpkin
2 eggs
1 cup white sugar
Directions
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 Prep Time: 30 mins
Empanadas Total Time: 1 hr

Calories 249 kcal
Cholesterol 0 mg
Fat 8.2 g
Protein 3.3 g
Sodium 133 mg
Ingredients
4 cups chopped dried apricots 1/4 cup shortening or lard
1 1/2 cups water 3 cups all-purpose flour
3/4 cup white sugar 1 tsp salt
1 tsp ground cinnamon 1 quart oil for frying, or as needed
1 tsp ground nutmeg
1 pinch ground cloves
1 (.25 ounce) envelope active dry yeast
1 cup lukewarm water
Directions
1. Bring a mixture of apricots and water to boil and cook for about 15 minutes before
setting it aside.
2. Blend apricots, sugar, cinnamon, nutmeg, cloves and some water in a blender until
smooth.
3. Let the mixture of yeast and water stand for about five minutes before adding water,
flour and shortening to make dough.
4. 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.
5. Fill these cookie-shaped circles with the filling before folding it up and pressing the edges
with your finger.
6. Deep fry these empanadas in hot oil until you see that they are golden brown from both
sides.
7. Serve.
Apricot Empanadas 37
EMPANADA
of Beef and Black
Prep Time: 15 mins
Total Time: 40 mins
Beans Servings per Recipe: 10

Calories 290 kcal
Cholesterol 56 mg
Fat 14.7 g
Protein 13.9 g
Sodium 569 mg
Ingredients
1 tbsp vegetable oil 1 (14 ounce) package empanada dough,
1 pound ground beef or turkey thawed
1 medium onion, chopped 1 egg, beaten
1/2 tsp salt
1 (10.75 ounce) can Campbell's®
Condensed Black Bean, Cumin &
Cilantro Soup
4 ounces queso fresco, crumbled
(cheese)
Directions
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.
38 Empanada of Beef and Black Beans

Empanadas Prep Time: 15 mins
of Pineapple Total Time: 1 hr 15 mins

Calories 292 kcal
Cholesterol 41 mg
Fat 14.7 g
Protein 2.5 g
Sodium 115 mg
Ingredients
3 cups white sugar 2 (8 ounce) packages cream cheese, softened
4 cups all-purpose flour and cut into pieces
1 pound butter, softened and cut into 2 (10 ounce) jars pineapple preserves
pieces
Directions
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

Calories 115 kcal
Cholesterol 5 mg
Fat 6.3 g
Protein 3.7 g
Sodium 319 mg
Ingredients
2 (7.5 ounce) packages refrigerated 1 (4.5 ounce) can chopped green chilies
buttermilk biscuits (not the layered 2 large garlic cloves, minced
varieties) 2 tbsps minced fresh cilantro
Cornmeal for rolling Salt and pepper to taste
2 tbsps olive oil 4 ounces goat cheese, crumbled
1 medium onion, finely chopped Olive oil, for brushing
2 (10 ounce) packages white
mushrooms, stems trimmed, cut into
small dice
Directions
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 Prep Time: 20 mins
Empanada Total Time: 40 mins

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 egg, well beaten
1 tsp baking powder 1 cup queso chanco (or Swiss cheese or
1/2 tsp salt Havarti), cut into 1/2-inch cubes
2 tbsps lard
1 cup whole milk
Directions
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.
6. Serve.
Cheese Empanada 41
CHEESY
Parsley Parmesan
Prep Time: 15 mins
Total Time: 1 hr 30 mins
Oven Fried Servings per Recipe: 6

Calories 607 kcal
Chicken Fat
Carbohydrates 13.4g
40.4 g
Protein 45.1 g
Cholesterol 174 mg
Sodium 821 mg
Ingredients
1 clove crushed garlic 1/8 tsp ground black pepper
1/4 lb. butter, melted 1 (4 lb.) chicken, cut into pieces
1 C. dried bread crumbs
1/3 C. grated Parmesan cheese
2 tbsp chopped fresh parsley
1 tsp salt
Directions
1. Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch baking
dish.
2. In a shallow dish, mix together the melted butter and garlic.
3. In another shallow dish, mix together the cheese, breadcrumbs, parsley, salt and black
pepper.
4. Coat the chicken pieces in the butter mixture and in the cheese mixture evenly.
5. Arrange the chicken pieces into the prepared baking dish in a single layer.
6. Drizzle with the remaining butter mixture evenly and cook everything in the oven for
about 1-1 1/4 hours.
42 Cheesy Parsley Parmesan Oven Fried Chicken

Buttermilk Prep Time: 30 mins
Paprika Fried Total Time: 50 mins
Chicken 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 2 quarts vegetable oil for frying
1 C. buttermilk
2 C. all-purpose flour for coating
1 tsp paprika
salt and pepper to taste
Directions
1. In a shallow dish, place the buttermilk.
2. In another shallow dish, place the flour, salt, black pepper and paprika.
3. Dip the chicken pieces in the buttermilk completely and coat them in the flour mixture.
4. 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

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 tsp paprika
1 C. all-purpose flour 1 quart vegetable oil for frying
salt to taste
ground black pepper to taste
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.
44 6-Ingredient Fried Chicken

Football Prep Time: 15 mins
Fried Chicken Total Time: 1 hr 15 mins

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 1/2 C. vegetable oil
6 cloves garlic, chopped
4 tbsp oyster sauce
2 tbsp curry powder
Directions
1. In a glass dish, mix together the oyster sauce, garlic and curry powder.
2. Add the chicken pieces and coat it with the mixture generously.
3. Cover and refrigerate for at least 1/2 hour.
4. 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

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 tbsp dried parsley
1/4 C. flour 1/4 tsp garlic powder
1/2 C. milk 1/8 tsp celery seed
1/2 C. chicken broth 1/8 tsp cayenne pepper
3 C. finely chopped cooked chicken salt and ground black pepper to taste
1 1/2 C. seasoned bread crumbs, 1/4 C. oil, or as needed
divided
2 eggs, beaten
1/4 C. minced onion
Directions
1. In a pan, melt the butter on medium heat.
2. Slowly, add the flour, stirring continuously and cook for about 1 minute.
3. Slowly, add the broth and the milk, beating continuously.
4. Cook, stirring continuously for about 5-10 minute till a thick sauce forms.
5. Remove everything from the heat and keep aside for about 10 minutes to cool.
6. 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.
7. Cover and refrigerate to marinate for about 2 hours.
8. Make 6 equal sized patties from the mixture.
9. In a shallow, dish place the remaining breadcrumbs.
10. Roll the each patty in the breadcrumbs.
11. In a large skillet, heat the oil on medium-high heat and cook the patties for about 5
minutes per side.
12. Transfer the chicken onto paper towel lined plates to drain.
48 Chicken Croquettes
Oriental Prep Time: 10 mins
Fried Chicken Thighs Total Time: 8 hrs 50 mins

Calories 877 kcal
Fat 68.5 g
Protein 44 g
Cholesterol 222 mg
Sodium 1137 mg
Ingredients
4 eggs 4 green onions, chopped
1/4 C. cornstarch 1/4 C. oyster sauce
1/4 C. white sugar 5 lb. boneless chicken thighs, cut in half
5 cloves garlic, minced 2 C. vegetable oil, for deep frying
1/2 C. sweet rice flour
4 tsp salt
Directions
1. In a large bowl, mix together all the ingredients except the chicken and oil.
2. Add the chicken pieces and coat them with the mixture generously.
3. Cover and refrigerate everything to marinate overnight.
4. 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.
Oriental Fried Chicken Thighs 49

5 STAR
Fried Chicken
Prep Time: 5 mins
Total Time: 40 mins

Calories 740 kcal
Fat 45.4 g
Carbohydrates 25.1g
Protein 53.8 g
Cholesterol 1250 mg
Sodium 767 mg
Ingredients
2 eggs, beaten 1 packet dry tomato soup mix
2/3 C. milk 1 (4 lb.) whole chicken, cut into pieces
1 1/2 C. all-purpose flour 2 tbsp vegetable oil
1 (.7 oz.) package dry Italian-style salad
dressing mix
Directions
1. In a shallow dish, beat together the eggs and milk.
2. In another dish, mix together the remaining ingredients except the chicken and the oil.
3. Dip the chicken pieces in the egg mixture and roll them in the flour mixture evenly.
4. In a large skillet, heat the oil on medium-high heat and fry the chicken pieces for about
25-35 minutes, flipping occasionally.
5. Transfer the chicken onto paper towel lined plates to drain.
50 5 Star Fried Chicken

Curry Prep Time: 20 mins
Fried Chicken Total Time: 40 mins

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, 1 zucchini, cut into rounds and quartered
cut into small pieces 3 cloves garlic, minced
2 tbsp soy sauce 1/2 C. chicken broth
2 tbsp dry sherry 1 tbsp vegetable oil
1 tbsp cornstarch 6 green onions, chopped
1 tbsp vegetable oil
1 C. broccoli florets, cut into pieces
1 large green bell pepper, cut into squares
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

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 tsp garam masala
1 lb. skinless, boneless chicken breast 1/2 tsp ground turmeric
halves 1 tsp chili powder
1 onion, sliced 1 pinch ground nutmeg
1 tsp ginger garlic paste 1 tbsp fresh chopped cilantro, for garnish
2 green chili peppers, chopped salt to taste
3 tsp ground coriander seed
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 Prep Time: 20 mins
Mexican Total Time: 45 mins
Fried Chicken Servings per Recipe: 1
Chimichangas
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 6 (8 inch) flour tortillas
1 tsp ground cumin 2 tbsp margarine, melted
1/2 tsp dried oregano leaves, crushed shredded cheddar cheese, for serving
1 1/2 C. cooked chicken, chopped chopped green onion, for serving
1 C. shredded cheddar cheese picante sauce, for serving
2 green onions, chopped with some tops
Directions
2. In a bowl, mix together the chicken, salsa, cheese, green onions, oregano and cumin.
3. Divide about 1/4 C. of the chicken mixture in the center of the each tortilla.
4. Roll each tortilla to seal the filling.
5. Arrange the rolls onto a baking sheet in a single layer, seam-side down and coat with the
melted margarine evenly.
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

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 1/4 C. corn flake crumbs
breasts
3 tbsp purchased pesto sauce
Directions
2. In a shallow dish, place the pesto.
3. In another shallow dish, place the crumbs.
4. Coat the chicken fillets with the pesto evenly and roll it in the crumbs.
5. Place the chicken fillets on a nonstick baking sheet and cook everything in the oven for
about 15-20 minutes.
54 Pesto Chicken Cutlets

Backyard Prep Time: 20 mins
Barbecue Chicken Total Time: 45 mins
Calzones 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 (10 oz.) can refrigerated pizza crust dough
1/2 small onion, chopped 2 tbsp chopped fresh cilantro
3 C. shredded, cooked chicken breast meat
2/3 C. barbecue sauce
1 C. shredded mozzarella cheese
Directions
1. Set your oven to 400 degrees F before doing anything else and lightly, grease a baking
sheet.
2. Heat a large skillet on medium-high heat and cook the bacon till crisp.
3. Transfer the bacon onto a paper towel lined plate to drain and then crumble it.
4. In the same skillet, add the onion and shredded chicken on medium heat and fry till the
onion becomes tender.
5. Stir in 1/3 C. of the barbecue sauce and remove from the heat.
6. Stir in the cooked bacon.
7. Roll the pizza crust dough out onto the prepared baking sheet.
8. Press the dough into an even thickness and then cut in half.
9. Place the chicken mixture over half of each dough piece evenly, within 1/2-inch of the
edge.
10. Drizzle the remaining sauce over the filling and sprinkle with the cheese and cilantro.
11. Fold the uncovered portion of dough over the filling and with a fork, press the edges to
seal.
12. Cook in the oven for about 25 minutes.
13. 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
Prep Time: 40 mins
Total Time: 3 hrs
Mozzarella Servings per Recipe: 55

Calories 567 kcal
Calzones Fat
Carbohydrates 71.1g
20.9 g
Protein 22.9 g
Cholesterol 26 mg
Sodium 556 mg
Ingredients
1 1/3 C. warm water (110 degrees F) 1/4 tsp garlic powder
2 tbsp olive oil 2 tbsp olive oil
2/3 tsp salt 1/2 C. shredded provolone cheese
1/2 tsp dried oregano 1/2 C. grated Parmesan cheese
4 C. bread flour 1/2 C. shredded mozzarella cheese
2 1/2 tsp active dry yeast 1/2 C. ricotta cheese
1 (10 oz.) package chopped frozen 1 tbsp olive oil
broccoli, thawed
Directions
1. 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.
2. Select the Dough cycle and press the Start button.
3. Meanwhile, squeeze out the excess liquid from the broccoli.
4. In a large skillet, heat the oil on medium heat and sauté the broccoli and garlic powder till
tender.
5. Stir in the grated provolone cheese, grated Parmesan cheese, grated mozzarella cheese and
ricotta cheese and remove from the heat.
6. Set your oven to 500 degrees F and lightly, grease a baking sheet.
7. Once bread cycle has finished, remove dough from machine and roll into-8 inch circle.
8. Place the filling over one half of the circle, leaving a border around it for closing.
9. Folding the edges on top of the filling and crimp the edges to seal.
10. Arrange the calzones onto the prepared baking sheet.
11. Cook in the oven for about 20-30 minutes.
56 Parmesan, Ricotta, and Mozzarella Calzones

Vegetarian Prep Time: 1 hr
Green Leaf Total Time: 1 hr 30 mins

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 thawed and squeezed dry
2 eggs salt and pepper to taste
2 tbsp dried Italian seasoning 1 (32 oz.) package frozen white bread dough,
3 C. shredded mozzarella cheese thawed
1 C. freshly grated Parmesan cheese
1 (10 oz.) package frozen chopped spinach,
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.
Vegetarian Green Leaf Calzones 57

ATHENS’S STYLE
Provolone and
Prep Time: 30 mins
Total Time: 2 hrs
Veggie Calzones 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 clove garlic, minced
1 1/2 C. warm water (110 degrees F) 1 C. diced pepperoni
4 C. all-purpose flour 1/4 C. olive oil
1 tsp salt salt and pepper to taste
1 1/2 tsp white sugar 1 egg, beaten
1 tbsp olive oil 1 tbsp water
1 tsp salt 2 tbsp cornmeal
1 1/2 heads fresh broccoli
2/3 C. shredded provolone cheese
1/3 C. shredded mozzarella cheese
1/4 C. grated Parmesan cheese
Directions
1. In a large bowl, dissolve the yeast in 1/4 C. of the warm water and keep aside till the
bubbles appears onto surface.
2. In another large bowl, mix together the flour, salt, and sugar.
3. Add 1 tbsp of the olive oil and mix by rubbing between the palms of your hands.
4. Make a well in the center of the flour mixture.
5. Add the yeast mixture and mix well.
6. Slowly, add the remaining warm water and mix till a dough ball is formed.
7. Place one tsp of olive oil onto a wooden board.
8. Place the dough onto the oiled board and knead till smooth.
9. Place dough in a greased bowl and turn to coat.
10. With a plastic wrap and a towel, cover the bowl and keep in a warm place for about 1
1/2 hours.
60 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.
28. Serve hot or cold as well.
61
CALZONE
Toscana
Prep Time: 20 mins

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, seeded, cut into small dice
at room temperature 2 large garlic cloves, minced
Cornmeal for rolling 1 C. grated mozzarella cheese
1 lb. spicy Italian sausage, removed from 1/4 C. grated Parmesan cheese
its casing, optional 2 tbsp minced fresh parsley
Olive oil, for sautéing Olive oil, for brushing
1 medium onion, finely chopped marinara-style pasta sauce
1/2 large yellow bell pepper, cored and
seeded, cut into small dice
1/2 large red bell pepper, cored and
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.
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
Prep Time: 15 mins
Total Time: 15 mins

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 1/2 tsp salt
1 (.25 oz.) package active dry yeast 3 C. all-purpose flour
1/2 C. water
2 tbsp olive oil
2 tbsp honey
Directions
1. In a bowl, dissolve the yeast into 1/2 C. of the lukewarm water and keep aside for about 5
minutes.
2. In another bowl, mix together 1/2 C. of the water, olive oil, honey and salt.
3. Add 1 C. of the flour and mix till well combined.
4. Add the yeast mixture into the flour mixture and mix well.
5. Slowly, add the remaining flour, 1 C. at a time and mix till a dough is formed.
6. Place the dough onto a floured surface and knead till the dough becomes soft, smooth and
elastic.
7. Roll the dough into 4 calzone shapes.
64 How to Make Dough for Calzones

Basil Prep Time: 25 mins
Blitz Calzones Total Time: 40 mins

Calories 940.4
Fat 40.5 g
Cholesterol 225.3 mg
Sodium 1816.1 mg
Protein 33.3 g
Ingredients
Dough Filling
2 1⁄2 C. flour 2 tsp butter
4 tsp baking powder 1 onion, diced
3 tsp basil 2 boneless skinless chicken breasts, cooked and
1 tbsp sugar diced
1⁄2 C. butter, melted 2 portabella mushrooms, chopped
2⁄3 C. warm water 1 C. grated cheddar cheese
6 tsp instant powdered milk 1 3⁄4 C. barbecue sauce
2 eggs
Directions
1. Set your oven to 350 degrees F before doing anything else and grease a baking sheet.
2. In a bowl, mix together the flour, baking powder, sugar and basil.
3. In a small bowl, dissolve the milk powder in the water.
4. Add the eggs, melted butter and milk powder mixture into the flour mixture and mix
well.
5. In a skillet, melt the butter on medium heat and sauté the onions till tender.
6. Add the chicken and mushroom pieces and cook for about 2 minutes.
7. Remove from the heat and stir in the barbecue sauce and cheese.
8. Divide the dough into 4 pieces and roll each piece into 8-inch circle.
9. Place about 3/4-1 C. of the filling in each circle.
10. Fold the dough in half and seal the edges tightly.
12. Cook in the oven for about 15-20 minutes.
Basil Blitz Calzones 65

SPEEDY
Nachos
Prep Time: 15 mins
Total Time: 20 mins

Calories 1750.0
Fat 109.4g
Cholesterol 119.9mg
Sodium 2360.6mg
Protein 40.4g
Ingredients
1/2 lb. sliced bacon 2 C. grated Monterey jack cheese
36 tortilla chips 8 oz. sour cream
1 medium sweet onion ( chopped) mild salsa
6 pickled jalapeno peppers ( stemmed,
seeded & minced)
Directions
2. Heat a large skillet and cook the bacon until it is browned completely.
3. Transfer the bacon onto a paper towel lined plate to drain and then chop it.
4. In a large rimmed baking sheet, place the tortilla chips, followed by the bacon, onions,
jalapeño peppers and cheese.
6. Serve alongside the sour cream and salsa.
66 Speedy Nachos
Late-Night Prep Time: 15 mins
Nachos Total Time: 22 mins

Calories 474.8
Fat 29.1g
Cholesterol 64.8mg
Sodium 968.4mg
Carbohydrates 36.6g
Protein 19.9g
Ingredients
2 C. prepared chili sour cream
7 oz. tortilla chips
2 C. shredded cheddar cheese
salsa, to taste
prepared guacamole, to taste
Directions
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.
6. Serve immediately.
Late-Night Nachos 67
THURSDAY NIGHT
Nachos
Prep Time: 30 mins
Total Time: 45 mins

Calories 689.1
Fat 48.3g
Cholesterol 119.4mg
Sodium 497.3mg
Carbohydrates 32.3g
Protein 33.3g
Ingredients
2 lb. ground beef 1 C. sour cream
1 (1 1/4 oz.) packages taco seasoning 1/2 C. chopped black olives
mix 1/4 C. jalapeno
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
Directions
1. Heat a large skillet and cook the beef until it is browned completely.
2. Drain the excess fat from the skillet.
3. Stir in the water and taco mix and bring to a boil.
4. Cook, stirring till liquid is absorbed.
5. Transfer the beef into a large bowl.
6. In another large bowl, place the tortilla chips.
7. In small serving bowls, divide the remaining ingredients.
8. Serve according to your own choice.
68 Thursday Night Nachos

Crunchy Prep Time: 15 mins
Mexican Salad Total Time: 30 mins

Calories 20.3g
Fat 88.6mg
Cholesterol 965.5mg
Sodium 10.8g
Carbohydrates 26.1g
Protein 20.3g
Ingredients
1 lb. lean ground beef 2 C. mild cheddar cheese, shredded
1/4 C. chopped onion sliced black olives, well drained
1 (1 1/4 oz.) packages taco seasoning salsa, to taste
1 (8 oz.) cans tomato sauce sour cream, to taste
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
Directions
1. Heat a large skillet and cook the beef and onion until it is browned completely.
2. Drain the excess fat from the skillet.
3. Add the taco seasoning and cook, stirring for about 1 minute.
4. Stir in the tomato sauce and bring to a boil.
5. 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

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 1/4 C. sliced ripe olives, drained
1 1/2 C. shredded cheddar cheese 1/2 C. mayonnaise
1 (4 oz.) cans chopped green chilies, 1/4 tsp ground cumin
drained 48 tortilla chips, scoops
1/3 C. chopped green onion
Directions
2. In a large bowl, mix together the shrimp, olives, green chilies, green onion and cheese.
3. In a small bowl, mix together the mayonnaise and cumin.
4. Add the mayonnaise mixture in the bowl with shrimp mixture and mix well.
5. Place about 1 tbsp of the shrimp mixture into each tortilla scoop.
6. 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 Prep Time: 10 mins
Nacho Chicken Total Time: 40 mins

Calories 580.2
Fat 44.5g
Cholesterol 138.5mg
Sodium 610.3mg
Carbohydrates 14.0g
Protein 30.8g
Ingredients
4 chicken breasts, pounded 1/4 C. butter, melted
1 C. mayonnaise
1 tsp italian seasoning
2 C. nacho cheese flavor Doritos, crushed
Directions
2. Pound the chicken breasts till flatten slightly.
3. In a shallow, dish mix together the mayonnaise and Italian Seasoning.
4. In another shallow dish, place the crushed Doritos.
5. Coat the chicken with the mayonnaise mixture and then roll into crushed Doritos.
6. Arrange the chicken pieces in the casserole dish and drizzle with the melted butter.
Crunchy Nacho Chicken 73

CRISPY
Nachos
Prep Time: 5 mins
Total Time: 7 mins

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 Prep Time: 15 mins
Swiss Nachos Total Time: 20 mins

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 1/2 C. sour cream
5 -6 oz. tortilla chips 1 tbsp pimiento, drained and chopped ( jarred)
1 C. swiss cheese, grated
1 C. provolone cheese, grated
1 jalapeno, stemmed, seeded and diced
Directions
2. In a pan, add the refried beans on medium heat and cook till heated completely.
3. In a large oval baking dish, place the tortilla chips, followed by the beans and cheese.
5. 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

Calories 44.1
Fat 4.3g
Cholesterol 11.8mg
Sodium 126.2mg
Carbohydrates 0.2g
Protein 1.2g
Ingredients
8 C. popcorn, warm 1/2 tsp chili powder
2 tbsp butter 1/4 tsp salt
1/2 tsp dried chives 1/4 tsp pepper
1/2 tsp lime zest, finely grated 1/3 C. Monterey jack cheese, finely grated
1/2 tsp ground cumin
Directions
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 Prep Time: 5 mins
Picante Nachos Total Time: 5 mins

Calories 1355.8
Fat 66.1g
Cholesterol 17.2mg
Sodium 1343.0mg
Protein 25.8g
Ingredients
40 tortilla chips 1/2 green pepper, julienned
1/3 C. sharp cheddar cheese, chopped 1 C. mushroom, diced
finely 1/3 C. Pace Picante Sauce
1/3 C. mozzarella cheese, chopped finely 1/2 tsp garlic powder
1/2 orange bell pepper, julienned
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

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
2. In a baking dish, place about 2/3 of the nachos.
3. Top each nacho with a dash of salsa, followed by half of the cheese and mashed avocado.
4. Place the remaining nachos on top followed by the remaining cheese.
5. Cook everything in the oven till cheese melts completely.
78 Southern California Style

Graduation Prep Time: 10 mins
Nachos Total Time: 17 mins

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 4 oz. tortilla chips
1 C. green bell pepper, chopped 1 1/2 C. Monterey jack cheese, shredded
1 C. zucchini, chopped ripe olives, sliced, if desired
1 C. pinto beans in chili sauce (15-oz.)
1 C. thick & chunky salsa
Directions
1. In a large skillet, heat the oil on high heat and sauté the zucchini and bell pepper for
about 2 minutes.
2. Stir in half of the salsa and beans and cook till heated through.
3. Transfer the beans mixture in a large bowl.
4. With a paper towel, wipe the skillet.
5. In the same skillet, place the tortilla chips in a single layer and top them with the beans
mixture and cheese.
6. Cook, covered on medium-high heat for about 5 minutes.
7. Top with the olives and remove everything from the heat.
8. Serve with a topping of the remaining salsa.
Graduation Nachos 79
AZTEC
Salsa
Prep Time: 15 mins
Total Time: 35 mins

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 bunch cilantro, chopped
1 (15.25 oz.) can white corn, drained 7 green onions, chopped
1 (15 oz.) can black beans, rinsed and 1 (16 oz.) bottle zesty Italian-style salad
drained dressing
1 (15 oz.) can black-eyed peas, rinsed
and drained
3 tomatoes, diced
2 avocados - peeled, pitted, and cut into
small cubes
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♥ Prep Time: 20 mins
Bean Dip Total Time: 20 mins

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 4 roma (plum) tomatoes, diced
1 1/2 tbsps fresh lime juice 1 bunch green onions, finely chopped
1/4 C. chopped fresh cilantro 1 (16 oz.) can refried beans
1/4 C. salsa 2 C. shredded Mexican-style cheese blend
garlic salt to taste 1 (2.25 oz.) can black olives - drained and
ground black pepper to taste finely chopped
1 (8 oz.) container sour cream
1 (1 oz.) package taco seasoning mix
Directions
1. Pound the avocados in a dish
2. Add: lime juice, cilantro, salsa, garlic salt and pepper
3. Mix sour cream and taco seasoning in another dish
4. Take a casserole dish and put in the refried beans
5. Create layers starting with the sour cream mixture then the guacamole
6. 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

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 1/2 C. chopped green onions
1 (1.25 oz.) package taco seasoning mix 1/4 C. chopped black olives
1 large tomato, seeded and chopped
1 C. guacamole
1 C. sour cream, room temperature
1 C. shredded sharp Cheddar cheese
Directions
1. Place the refried beans in a glass bowl
2. Pour the taco seasoning mix on top
3. Arrange the tomatoes on top of the beans
4. The next layer is of sour cream followed by the guacamole
5. Put cheddar cheese on top, then green onion and finally arrange black olives
6. Store in the refrigerator while covered
84 We Are All Bean Dip

Roasted Prep Time: 10 mins

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 2 C. shredded Mexican-style cheese blend, or
1 (1 oz.) package taco seasoning more to taste
1 (16 oz.) jar salsa (such as Newman’s
Own(R) medium or hot)
Directions
1. First and foremost, set the oven to about 355 degrees F (176 degrees C)
2. In a dish, combine refried beans and taco seasoning
3. Pour this into a casserole bowl
4. Pour the sour cream on top of the refried beans
5. Pour salsa on top of the sour cream
6. Add cheese as the last layer
7. 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
Prep Time: 15 mins
Total Time: 15 mins
Dip 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 1/2 avocado - peeled, pitted and diced
1 (15 oz.) can black beans, rinsed and 2/3 C. shredded Monterey Jack cheese
drained 1/3 C. chopped black olives, drained
2 chopped fresh red chili peppers 1 tbsp chopped fresh cilantro
1/4 C. sliced green onions
2 fresh jalapeno peppers, finely diced
1 tsp grated lime zest
1 C. chunky salsa
Directions
1. Lay down lettuce on a wide plate
2. In a dish: black beans, red chili peppers and green onions
3. Pour on the plate with lettuce
4. Add in sour cream
5. Add jalapeno peppers and lime zest in small quantities
6. Drain the salsa and out in a dish
7. Add avocado
8. Pour the combination on the sour cream
9. Add some Monterey Jack cheese
10. Garnish with black olives and cilantro
11. Allow to chill before serving
86 Lime and Olive Bean Dip

Ironbound Prep Time: 5 mins

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 5 green onions, chopped
2 oz. cream cheese 1 tbsp sweet onion, minced
2 oz. sour cream 1 small tomatoes, seeded and chopped
1/2 C. grated cheddar cheese or 1/2 C. 1 -2 tbsp enchilada sauce
Monterey jack cheese or 1/2 C. queso
ranchero
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

Calories 134.5
Fat 6.0g
Cholesterol 0.0mg
Sodium 165.6mg
Carbohydrates 12.2g
Protein 11.1g
Ingredients
Mexican City Dip: pinto beans, rinsed and drained
5 tsps chili powder 1/3 C. bottled salsa
4 tsps ground cumin 1 green onion, cut into 1-inch pieces
1 tsp cumin seed (optional) 2 tbsps fresh cilantro leaves
1/4 tsp garlic powder 1/4 tsp Mexican seasoning
1/8 tsp black pepper CHIPS FOR DIPPING
1/8 tsp cayenne pepper (optional) multi-grain tortilla chips, for dipping
BEAN DIP
1 1/2 C. edamame, measured after
cooked and shelled or 15 oz. canned
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 Prep Time: 5 mins

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 oil, from jar sun-dried tomato
beans, drained assorted crudités
2 tbsps olive oil pita bread, cut into wedges
1 tbsp balsamic vinegar, plus extra for
drizzling
Directions
1. Blend: beans, olive oil, and 1 tbsp vinegar until the mixture becomes consistent
2. Add salt and pepper
3. Pour into a bowl
4. Sprinkle tomato oil and little vinegar
5. 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

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 Prep Time: 20 mins
From Belgium Total Time: 30 mins

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 mayo, as dip for serving
matchsticks
2 tsps Herbes de Provence, see appendix
salt
oil for deep frying
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
Prep Time: 5 mins
Total Time: 35 mins
Fries 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
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 Prep Time: 10 mins
for July Total Time: 35 mins

Calories 153.4
Fat 0.3g
Cholesterol 0.0mg
Sodium 335.3mg
Carbohydrates 32.7g
Protein 5.6g
Ingredients
2 egg whites 2 large potatoes, scrubbed, chopped into thick
1/2 teaspoon chili powder matchsticks
3/4 teaspoon ground cumin
1/4 teaspoon black pepper
1/2 teaspoon table salt
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
Prep Time: 5 mins
Total Time: 20 mins
French Fries 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 1/4 teaspoon allspice
strips 1 teaspoon hot pepper flakes
8 cups ice water 1 tablespoon vegetable oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
1 teaspoon white pepper
Directions
1. 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.
2. Drain the potatoes from the water and pat them dry let them sit for about 15 to 20 mins.
4. 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.
5. 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.
6. 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.
7. Try to flip the fries at least twice during the baking process when there is no foil on the
dish.
8. Enjoy.
96 Hot Pepper White Pepper French Fries

English Prep Time: 5 mins
Salty Vinegar Fries Total Time: 20 mins

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, divided
peeled, chopped into thin fries 1 tablespoon canola oil
3 cups water salt
2 tablespoons distilled white vinegar, plus
2 teaspoons distilled white vinegar,
Directions
1. 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.
2. Now set your oven to 400 degrees before doing anything else.
3. Once the oven is hot drain your potatoes and pat them dry.
4. 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.
5. 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.
6. 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.
7. Enjoy.
English Salty Vinegar Fries 97

3-INGREDIENT
French Fries
Prep Time: 8 mins
Total Time: 53 mins

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 seasoning anything without salt
2 tablespoons olive oil
2 tablespoons approximate sodium-free
Directions
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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French Fries From Belgium 91

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