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COOKBOOK
By
George F. Felfoldi
© 2022, George F. Felfoldi
BLUE MOUNTAIN
COOKBOOK
COPYRIGHT INFORMATION
© 2022, George Felfoldi
Title Page
Copyright Information
Table Of Content
Dedication
Special Thanks
About The Author
Other Books By The Author
Chapter 1 – Main Dishes
Chapter 2 – Stews And Soups
Chapter 3 – Breads And Baked Goods
Chapter 4 – Salads
Chapter 5 – Deserts
Chapter 6 – Drinks And Punch
Chapter 7 – Kitchen Hints And Other Tips
DEDICATION
I would like to dedicate this e-Book
To my wife and
also to all my readers
And friends.
George F. Felfoldi
2006
Katoomba-Columbia
The Powers of Garlic
Speaking to God Through Prayers
Ginger the Herb and Root Guide
The Complete Book On Angels
Chamomile The Healing Herb
The Healing Powers of Aloe Vera
The Healing Powers of Cranberry
The Healing Powers Of Seaweed And Algae
The Spiritual Key To Healing
The Healing Powers of Pomegranate
2007
2008
2009
2012
2014
2015
2022
MAIN DISHES
HUNGARIAN SAUSAGE PIZZA
WITH PEACHES
METHOD:
Method for Pizza Dough:
1. In a bowl, combine water, oil and sugar. Set aside.
2. In a bowl with wooden spoon, combine flour, yeast and
salt. Add water mix and combine into a soft ball. Knead
dough 3 minutes on floured surface.
3. Place dough in a clean and lightly oiled bowl. Cover bowl
with a damp cloth and let rise in a warm and humid place
for about 1 hour or until the dough doubles in size.
INGREDIENTS:
. 1 zucchini, cubed
. 1 tomato, cubed
. 2 tbsp vinegar
. 4 red peppers
METHOD:
INGREDIENTS:
. 1 onion, diced
. 4 carrots, diced
. 1 celery stalk, diced
METHOD:
MAKLES: 1 serving
INGREDIENTS:
. 1 tsp butter
. 1 fried egg
METHOD:
1. Butter toasted bun slices.
2. Add cheese and egg on bottom bun, top with a slice of
heated Smoked Breakfast Ham and cover with bun top.
ROTINI WITH BASIL PESTO
AND TOMATOES
INGREDIENTS:
. 1 box Rotini
. 2 clove garlic
. 10 basil leaves
. 2 cups Arugula
METHOD:
INGREDIENTS:
. 12 oz oyster mushrooms
. 1 tbsp capers
GARNISH INGREDIENTS:
METHOD:
MAKES: 4 servings
INGREDIENTS:
METHOD:
MAKES: 4 servings
. 3 tbsp cornstarch
. 1 tbsp salt
. 1 tbsp sugar
. 2 1/4 tsp chicken soup base
INGREDIENTS: FRYBREAD
. 1 tsp salt
. 1 cup milk
. Canola oil
METHOD:
FOR FRYBREAD:
METHOD OF ASSEMBLY:
MAKES: 4 servings
SERVE WITH: Fresh berries & your choice topping
INGREDIENTS:
. 2 egg whites
. pinch of cinnamon
METHOD:
MAKES: 8 servings
TOTAL TIME: 30 minutes
INGREDIENTS:
. 4 small yellow fresh potatoes (about 1 lb.), cut into 1/2 inch
pieces
. 8 eggs
METHOD:
MAKES: 10 servings
INGREDIENTS:
. 3 onions, grated
. 3 carrots, grated
METHOD:
1. Bring broth and water to boil in a large pot. Cut core from
cabbage centre and drop, cut part facing down into
broth. Allow the liquid to return to the boil to loosen and
soften leaves.
2. Remove cabbage from liquid and peel of 12 leaves of
cabbage.
3. Add rice to the broth, cover and simmer for 10 minutes.
Stir in Italian seasoning, paprika and garlic powder.
Empty into a large bowl and set aside.
4. In the same pot, cook grated onions and carrots in a little
oil until soft and add to rice bowl.
5. Use the same pot to cook the ground beef in 1/2 cup
water until fully boiling and cooked through. Pour off all
the water and fat through strainer and add to the rice
pot. Next, add half a jar of tomato sauce to the rice.
6. Roll cabbage leaves length-wise and cut cross the grain to
make strips and lay into the bottom of a casserole dish.
7. Top with rice and beef mixture. Top with remaining
chopped cabbage leaves and remaining tomato sauce.
(can be stored in the fridge up to two (2) days at this
stage).
8. Cover with foil and bake in oven at 375 degrees F. For 20
minutes.
SPICED RUBBED RIBS
MAKES: 4 servings
INGREDIENTS:
. 1 cup broth
SPICE RUB:
. 1 tsp salt
SLATHER:
. 1/2 cup molasses
BRAISE:
1. Remove membrane covering bony side of ribs. In a large
roasting pan lay ribs in a single layer meaty side down.
Pour over broth, cover well and braise at 300 F. For 1 1/2
hours.
RUB:
1. Remove ribs from pan and rub with spice mixture. Cut
into single ribs.
2. Line a large roasting pan with foil. Place the ribs in a
single layer, meaty side up.
3. Bake uncovered at 300 F. For 20 to 30 minutes or until
browned (can flip half way through). Drain fat from pan.
SLATHER:
MAKES: 4 to 6 servings
INGREDIENTS:
. 2 tbsp oil
. 2 tbsp vinegar
. 4 eggs, beaten
. 2 limes, quartered
METHOD:
MAKES: 4 servings
INGREDIENTS:
. 1 tbsp vinegar
METHOD:
MAKES: 4 – 5 servings
INGREDIENTS:
. 1 red chili
. 3 garlic cloves, thinly sliced
METHOD:
1. Put the chicken in a large pot and just add enough water
to cover. Add red chili and garlic. Bring to a boil, reduce
the heat, and simmer for 20 minutes. Turn off the heat
and let the chicken sit until the broth is lukewarm.
Transfer the chicken to a carving board, (reserve the
broth for another use). Pat the chicken dry with paper
towels and rub it lightly all over with the sesame oil. Cut
the chicken into 8 serving pieces, arrange on a serving
platter, and keep it warm.
2. Heat the peanut oil in a small saucepan over high heat.
When it simmers, add the scallion strips. Saute for 30
seconds, stirring constantly. Remove with a slotted
spoon, drain on paper towels, and set aside for the
garnish.
3. Add the ginger to the pan and saute for 30 seconds. Add
the soy sauce, cherry, brown sugar, and lemongrass and
bring to a boil. Remove the sauce from the heat and
discard the lemongrass.
GARNISH:
MAKES: 4 Servings
TORAL TIME: 25 minutes
INGREDIENTS:
. 1 egg
. 2 tbsp milk
METHOD:
INGREDIENTS:
METHOD:
1. Place pork tenderloin in a large freezer bag, combine
curry, and chili powders, one clove of garlic and olive oil
and rub well. Set aside on counter for a few minutes or
place in fridge to marinate for up to 24 hours.
2. In a small pot, combine juice clingstone peaches (but set
aside peaches themselves until later), wine, vinegar and
remaining garlic. Bring to a boil and simmer to reduce
into a sauce for 10 to 20 minutes. Stir in peaches and
keep warm until the pork is cooked.
3. Empty pork into a casserole dish and bake at 400 F. For
20 minutes or until cooked through.
4. Add peach sauce and cook for 5 to 10 more minutes.
5. Garnish with pea shoots or other green herbs. (optional).
BUFFALO CHICKEN AND
STUFFED MUSHROOM CAPS
MAKES: 15 servings
INGREDIENTS:
. 1 tbsp butter
. 1 shallot, minced
METHOD:
MAKES: 4 servings
INGREDIENTS:
. 3 small onions
. 4 lamb shanks
METHOD:
1. Preheat the oven to 300 F.
2. Finely chop 1 1/2 onions. In a 4 quart heavy, stove-top-
safe casserole dish with a lid, heat 2 tbsp of the oil over
medium high heat and brown lamb on all sides. Remove
the plate. Reduce heat to medium and, in the same
casserole dish, saute carrots, chopped onions, garlic,
spinach just until golden, about 5 minutes.
3. Add 1/2 cup of cold water to the pan and scrape up any
brown bits. Return lamb to the casserole dish and add 5
cups cold water or enough to cover. Add thyme and
ancho pepper. Bring mixture to a boil, then cover,
transfer to the oven and roast for 1 hour and 45 minutes,
or until lamb is tender.
4. Remove lamb to plate. Season the cooking liquid with
salt and pepper. Discard ancho pepper. Simmer cooking
liquid until it is reduced to about 3 cups.
5. Meanwhile, cut remaining onions in half vertically, then
slice finely. In a heavy frying pan, heat the remaining 1
tbsp oil over medium heat and cook onions until
caramelized.
6. Return the lamb to casserole dish. Add beans, tomatoes,
caramelized onion, and green peppers. Reheat the
mixture and serve on deep, warmed serving plates.
ROTINI HAM WITH BASIL
INGREDIENTS:
. 1 box Rotini
. 10 basil leaves
. 2 cup arugula
METHOD:
MAKES: 6 servings
INGREDIENTS:
METHOD:
INGREDIENTS:
. 1 cup cooked couscous, cooked with vegetable broth
. 2 onions, diced
. 2 tbsp honey
. 1 tbsp rosemary
METHOD:
INGREDIENTS:
. 1 pinch salt
. 2 eggs
. 1 1/2 cups milk
METHOD:
INGREDIENTS:
. 2 tbsp cornstarch
MAKES: 8 squares
INGREDIENTS:
. 2 large eggs
. 1 tsp vanilla
METHOD:
Hanging around the apartment all day gives you plenty of time
to simmer a pot of real baked beans. These begins with a can
of beans – what could be easier?
MAKES: 8 to 10 servings
INGREDIENTS:
. 6 slices bacon, chopped
. 4 tbsp vinegar
METHOD:
MAKES: 4 to 6 servings
INGREDIENTS:
DANDAN NOODLES:
. 2 tbsp vinegar
COCONUT SHORTBREAD:
METHOD:
MAKES: 6 to 8 servings
COOKING TIME: 30 minutes
INGREDIENTS:
. 1 lb Hungarian sausage
. 3 onions, chopped
METHOD:
1. In a large soup pot, heat the oil over medium high heat
and brown the sausages on all sides. Remove to cutting
board, cut into slices and return to pot.
2. Add onions, carrots, celery, garlic, paprika, and cook,
stirring for about 5 minutes or until softened. Add
potatoes and stock. Bring to a boil, cover and reduce the
heat and let simmer for about 15 minutes or until the
potatoes are tender when pierced with a fork.
3. Meanwhile, chop kale and Swiss chard to make about 12
cups of lightly packed greens. Add to sausage mixture
and simmer uncovered for 15 minutes or until the greens
are tender.
MUSHROOM CHOWDER
INGREDIENTS:
. 2 tbsp butter
. 1 shallot, diced
. 3 bay leaves
. 1/3 cup white wine (your choice)
. 3 bay leaves
. 8 cups water
METHOD:
MAKES: 12 muffins
INGREDIENTS:
. 1 tsp salt
. 1/2 tsp EACH: baking powder, baking soda, ground cinnamon
METHOD:
INGREDIENTS:
. 1 cup sugar
. 1 cup flour
METHOD:
INGREDIENTS:
. 4 oz semi-sweet chocolate
. 2 eggs
. 2 egg yolks
. 1 tsp vanilla
METHOD:
NOTE:
MAKES: 12 muffins
INGREDIENTS:
. 1 1/2 cups bran wheat
. 1 cup milk
. 1 egg
METHOD:
SALADS
SPINACH DATE NIGHT SALAD
MAKES: 6 serving
INGREDIENTS:
DRESSING INGREDIENTS:
METHOD:
MAKES: 4 servings
INGREDIENTS:
METHOD:
MAKES: 8 servings
INGREDIENTS:
. 2 tsp vinegar
METHOD:
1. Put the fennel bulbs, garlic cloves, orange segments and
juice, olive oil, vinegar, garlic powder, paprika, fennel
seed, and pecans in a salad bowl. Toss well. Add the
frisee and toss again.
ORANGE MOLASSES CARROT
CABBAGE SLAW
MAKES: 2 – 4 servings
. 2/3 cup oil, half olive oil, half walnut oil if you have
METHOD:
DESERTS
HOMEMADE BISCOTTI CHEESECAKE
WITH STRAWBERRIES
MAKES: 10 servings
INGREDIENTS:
. 6 oz plain biscotti
. 5 tbsp unsalted butter, melted
. 3 eggs
. 1 tbsp cornstarch
EQUIPMENT NEEDED:
. 8 inch round spring form cake pan, greased and lined with
baking parchment paper.
METHOD:
MAKES: 4 servings
INGREDIENTS:
. 2 tbsp sugar
FILLING INGREDIENTS:
. icing sugar
METHOD:
INGREDIENTS:
. 1 oz Pomegranate liqueur
. 2 oz Vodka
. lemon wedge
METHOD:
1. Rub a wedge of lemon around the rim of a martini glass
and dip the glass into a plate of coarse sugar.
2. Pour the remaining ingredients into the cocktail shaker
with ice.
3. Shake and strain into a garnished martini glass.
DARK CHOCOLATE AND RASPBERRY
MARTINI COCKTAIL
INGREDIENTS:
. 1 oz Raspberry Liqueur
METHOD:
INGREDIENTS:
. 1 sugar cube
. Champagne
. 1 oz brandy
METHOD:
1. Place the sugar cube in the bottom of a Champagne flute.
2. Use the dashes bar bitters to saturate the sugar cube.
3. Add the brandy
4. Fill with Champagne.
THE REAL BUBBLY
RASPBERRY COCKTAIL
INGREDIENTS:
. 3 oz of raspberry syrup
. 3 oz raspberry brandy
METHOD:
1. Mash the raspberries and put them in a sparkling wine
glass or a long drink glass.
2. Add 8 mint leaves and mash together immediately.
3. Add raspberry syrup and raspberry brandy.
4. Add a couple of ice cubes and fill with The Real Bubbly
Rose.
5. To make it extra special, add a raspberry and mint leaf on
the edge of the glass.
VANILLA TOFU MILKSHAKE SMOOTHIE
This silken tofu is the softest tofu that is available and blends
up perfectly in smoothies. Silken tofu will increase the protein
content, making you feel full for a longer period of time, and
provides a whole host of nutritional benefits as well.
INGREDIENTS:
. 2 bananas
METHOD:
1. Combine all the above ingredients in a blender and blend
until smooth.
MIXED BERRY TOFU SMOOTHIE
INGREDIENTS:
. 1 banana, ripe
METHOD:
1. Combine all the above ingredients in a blender and blend
until smooth.
IRISH COLA
The Irish Cola gets its name from blending Irish whiskey and
Bailey's Irish Cream with cola. You probably could have
guessed that on your own. This drink has a rich taste with
notes of fruit and almond, and a little bit of smoke. It's nice
for relaxing and winding down, it even makes a great
nightcap.
INGREDIENTS:
. 4 oz cola
METHOD:
1. Fill a cocktail shaker with ice and pour in the Irish whisky
and Bailey's.
2. Shake until chilled, and strain into an old-fashioned glass.
3. Fill the glass the rest of the way with cola.
IRISH COFFEE
The Irish people had the right idea when they combined
robust Irish whisky with hot, black coffee. Beyond choosing
the best Irish whisky possible, using fresh whipped cream can
turn the mundane Irish Coffee into something spectacular.
INGREDIENTS:
. 1 oz Irish whiskey
. 2 tsp brown sugar
METHOD:
1. Pour the sugar then coffee into a warm Irish coffee glass
and stir until dissolved.
2. Add the Irish whisky and stir again.
3. Float the cream on top by pouring it over the back of a
spoon. Drink the coffee through the cream.
EVERYBODY'S IRISH
. 2 oz Irish whisky
METHOD:
FACT:
TIPS:
. Save the bacon for later: Raw bacon freezes well, and is easy
to cut frozen because of its high fat content. When you need
chopped bacon to start a recipe, simply cut bacon crosswise
off the end of a frozen package, then return it to the freezer.
THIS IS
A
FREE E-BOOK
ENJOY!