JoshWillTravel’s Collected Recipes for Summer 2021
“Eatin‘ good in the neighborhood!”
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“I will gladly pay you Tuesday for a hamburger today.”
Mullah’s Chai Recipe!
yes this is it, and you make it to taste
(from the “Buck & Mug” with Don Brown’s blessings)
from the Teahouse of Mullah Nezzuradin’s Donkey
Ingredients:
Black Tea
Fresh Cardamom
Fresh Ginger (grated or sliced)
Fresh Mint
Honey (optional)
Milk/Cream (optional)
Lemon (optional)
Sugar (optional)
Directions:
In first pot, boil fresh cardamom and sliced fresh ginger for a few minutes.
Drain the seasoned hot water into large teapot.
In a second pot, boil water, remove from flame,
Steep black tea and mint for 3 minutes.
Combine in teapot, serve, and finish off with honey and milk or cream.
Lemon and sugar are optional. Enjoy it!
Carnation Cafe and Ice Cream Parlor’s Fiesta Salad
Ingredients:
Lettuce, Diced Roast Beef, Fritos Corn Chips, Kidney Beans, Grated Cheese,
Diced Tomatoes, Sliced Avocado, and Choice Of Dressing.
Chinese Chicken Salad (just add chicken)
Old Fashioned Beef Stew
Spaghetti Pie
How to Butcher a Kangaroo:
NOTE: Kangaroo meat is very lean and high in protein, essential B vitamins,
iron, zinc, omega-3 (an essential nutrient associated with fish),
and omega-6 fatty acids, and is very low in fat (only about 2%)
But the meat also has a high concentration of conjugated linoleic acid (CLA)
which has been associated with the build-up of arterial plaque,
and can lead to cardiovascular disease, heart attacks and strokes.
Kangaroo was always eaten by the aboriginal Australians, and the
meaty tail, roasted in a pit of hot embers, is considered a delicacy down under.
Kangaroo Meat is illegal in the state of California!
Stuffed Camel (Don’t try this at home!)
(seriously, DO NOT TRY THIS AT HOME!)
Don’t Eat Horse Meat!
Horse meat is illegal in the states of California and Illinois.
Fried Rice with Minced Beef
Ingredients:
1/2 pound minced beef
iceberg lettuce, shredded
2 eggs, lightly beaten
2 spring onions, finely chopped
2 bowls white rice, preferably leftover and reheated
2 tsp light soy sauce
salt, to taste
sugar, to taste
Marinade:
1 Tbsp light soy sauce
1 tsp cornflour
1/4 tsp chicken powder
2/3 tsp sugar
1 tsp water
1/2 tsp vegetable oil
1/2 tsp shaoxing wine
a pinch of pepper
Method:
Marinate minced beef with marinade for 15 minutes.
Heat oil over medium. Cook beef until 80% done. Set aside.
Add some oil again. Stir in beaten egg. Stir constantly until 60% done. Add rice, preferably reheated beforehand as it’d shorter the cooking time. Quickly stir fry evenly. Sprinkle salt and sugar to taste. When the rice is really hot thoroughly, add light soy sauce.
Toss in beef. Continue to cook and combine well. Add shredded lettuce and spring onion until softens. If you’d like to taste the crunchy veggie, then don’t fry too long. Serve hot.
Combination Fried Rice:
First, when it comes to fry rice, we have to use leftover rice because you don’t want any soggy rice. Mixing with all the other vegetables and meat, the rice would be just right, not so dry or soggy.
Second, use as many favorite ingredients as you like. There’s no only one rule to combine ingredients for fried rice. So, be creative and enjoy whatever you like.
Third, the right order is to pan fry eggs, then followed by rice. Many people make the mistake to put in rice first, then pour in whisked eggs. This would make the rice soggy and mushy by absorbing the egg mixture.
Last but not least, don’t stir fry all ingredients with rice in the first place.You have to sauté the meat and vegetables separately. Then combine with the fried rice when it’s nearly done. Simple and easy
Ingredients :
3 bowls leftover rice
1 onion
1 sausage (I used Continental Frankfurt this time)
1 slice ham
6 mushrooms
1/2 cup green peas
3 eggs, whisked
Seasoning:
1 tablespoon light soy sauce
A pinch of black pepper, to your taste
salt, to your taste
sugar, to your taste
Method:
Blanch green peas in boiling water for 2 to 3 minutes. Drain and set aside.
Cut onion, sausage and ham into small cubes. Slice mushrooms.
Heat 2 tablespoons of cooking oil and sauté onion on medium-heat pan, add in mushrooms until tender. Put in green peas and sauté for 2 minutes. Set aside.
Heat pan on medium heat, sauté sausage and ham until light brown. Dish up.
Clean the pan with a piece of kitchen towel. Add 2 tablespoons of oil, pour in whisked eggs. When the egg mixture is half-way cooked through, add in leftover rice. Stir well for about 10 minutes on high heat. When all rice is evenly heated up and mixed well with the eggs, add in onion, green peas and mix well. At last, add the sausage and ham. While stirring all ingredients together, generously sprinkle salt, sugar and black pepper. Drizzle the soy sauce all around the rice and toss. Taste it by yourself. When you’re satisfied, it’s done.
Tips:
You can use whatever greens you like, for example capsicum, celery. Other meat, like chicken, shrimp, beef or BBQ pork can be good choice too.
If you preheat the chilled leftover rice in a microwave beforehand, it would shorten the cooking time. Save your energy~
Enjoy your fried rice!
Old Fashioned Chicken Pie
Edible Flowers
Chrysanthemum, Dahlia, Dandelion, Elderflower, Hibiscus, Lavender,
Lilac, Marigold, Pansy, Peony, Snapdragon, and Sunflower
(and read our previous Blog Post “Dandelion”)
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Coffee Break!
(read our previous Blog Posts about “Coffee”)
Soft Oatmeal Cookies – Makes 2 dozen
Directions:
In a medium bowl, cream together butter, white sugar, and brown sugar.
Beat in eggs one at a time, then stir in vanilla.
Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture.
Mix in oats. Cover, and chill dough for at least one hour.
Preheat oven to 375 degrees F
Grease the cookie sheets with vegetable oil or shortening
Roll the dough into 1″ balls, and place 2 inches apart on cookie sheets.
Flatten each cookie with a fork dipped in sugar.
Bake for 8 to 10 minutes.
Allow cookies to cool on baking sheet for 5 minutes
before transferring to a wire rack to cool completely.
Sugar Cookies!
Ingredients:
2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 cup butter, softened
1 ½ cups white sugar
1 egg
1 teaspoon vanilla extract
Directions:
Preheat oven to 375 degrees F.
In a small bowl, mix flour, baking soda, and baking powder. Set aside.
In a large bowl, cream the butter and sugar until smooth. Beat in the egg and vanilla.
Add the dry ingredients (flour, baking soda, and baking powder) and mix well.
Roll dough into teaspoon sized balls, and place them on ungreased cookie sheets.
Bake 8 to 10 minutes (or until golden).
Let stand two minutes before moving the cookies to a wire rack to cool.
Decorate with candies or icing or crystalline sugar if desired.
Candied Orange Peel
Strips of orange peel cooked in sugar syrup until they are soft and chewy.
They can be sugar coated or dipped in chocolate for extra fun.
Ingredients:
3 Oranges – navel or Valencia
2-1/4 Cups Sugar (granulated)
1-1/8 Water
Sugar for coating and/or Chocolate for dipping (optional)
Directions:
Prep and Blanche the Peel:
Rinse and clean three navel or Valencia oranges.
Cut the top and bottom off each orange. Score the skin into quarters.
Remove the skin (both peel and pith). Cut into strips about ¼” wide.
(eat or save the peeled oranges for other use)
In a medium saucepan, place the strips of peel and cover with cold water.
Blanch the peels: Bring the water to a boil. When the water boils, drain the water from the orange peel strips. Rinse in fresh cold water. Repeat at least two more times.
Blanching removes any bitter flavor in the orange peel. (TIP: Blanch the peels 4-5 times).
Drain the water and place the peels in a bowl.
Sugar Syrup:
Use the same saucepan, and whisk together 2-¼ cups sugar and 1-⅛ cups water.
Bring the mixture to a simmer over a low heat.
Cook 8-9 minutes at a constant simmer, adjust the heat, and make sure it doesn’t boil.
Add the orange peel. Cook about 45 minutes to 1 hour on medium-low heat, until the white pith is translucent (not white), adjust heat as needed – maintain the simmer, keep from boiling.
Swirl the pan occasionally to make sure that all of the peels get covered with syrup.
DO NOT STIR, this will cause crystallation.
Drain the cooked syrup from the orange peels – (set aside and save for another recipe).
Toss the peels in a bowl of sugar to coat, or dip in melted chocolate and let set. (optional),
Transfer to a drying rack. When they are dry, store them in an airtight container.
White Chocolate Lemon Truffles
Easy Chocolate Truffles
Ingredients:
1 can of Sweetened Condensed Milk (8 oz)
1/2 cup Cocoa Powder
Cocoa Powder for dusting
(optional: add powdered sugar to cocoa powder for dusting)
Directions:
Warm the condensed milk in saucepan over low heat
(WARNING: it will burn if the heat is too high)
Remove from heat and add cocoa powder (sift to remove clumps)
Mix well until firm (like frosting)
Place in a plastic wrap lined pan, cover, and form into desired thickness
Refrigerate for 2-3 hours (wrapped in plastic wrap)
Spread cocoa powder on cutting board
Place unwrapped chocolate on cocoa powder
Dust the top with cocoa powder
Cut into squares, and round the edges (or form them into shapes)
Finish with cocoa powder and serve
Easy Chocolate Fudge
Ingredients:
1 can of Sweetened Condensed Milk (8 oz)
1 bag of Chocolate Chips
(substitute semi-sweet, milk chocolate, or white chocolate chips as desired)
(optional: add chips, nuts, caramel, peanut butter, marshmallows, other flavors
and spices – mint, cayenne, etc., or candy – M&Ms or cut up candy bars as desired)
Directions:
Melt the Chocolate Chips in a double boiler over low heat
Add the Sweetened Condensed Milk and mix well
(WARNING: it will burn if the heat is too high)
Remove from heat
(add additional ingredients as desired and mix well)
Pour into a tin-foil pan or plastic wrap lined dish and refrigerate until solid
Cut into squares and serve
“Jailhouse Pie”
(from Lifetime’s “Cellmate Secrets”)
Ingredients:
Non-dairy powdered creamer
Packet of Kool-Aid (choose your flavor)
Oreo Cookies or other filled sandwich cookie
(use the center filling in the pie mix, save the cookie pieces for the crust)
Sprite or 7-Up (or any other liquid beverage that pairs with the Kool-Aid)
Directions:
Combine creamer, Kool-Aid, and cookie filling in a large bowl
Add liquid in small amounts and mix well until viscous
Pour into small bowls, lined with the sides with the cookie pieces
Refrigerate until firm and serve
(Optional: Top with whipped cream or Cool Whip)
Frozen Banana with Chocolate Sauce
(so simple, and so good)
Ingredients:
Banana (frozen)
Chocolate Sauce
Directions:
Remove frozen banana from the freezer, let thaw 15 mins
Peel the banana (you may have to use a knife to remove it all)
Slice frozen banana into 1″ thick pieces and place in small bowl
Top with chocolate sauce and serve immediately
NOTE: Bananas should be put in the freezer just as they ripen,
for best dessert results. Even a banana that is a little green is okay.
(freeze a number 5-9 banana on the picture chart)
Tip: To prevent bananas from turning brown too fast,
wrap a piece of tinfoil around the top of the bunch.
S’mores, S’Mores in a Cone, and “The Cookie Monster”
(you don’t have to just use graham crackers for a great dessert!)
Ingredients:
Chocolate (Hershey milk chocolate bars)
Graham Crackers – two pieces, top and bottom
Marshmallows (large puffed)
Directions:
Place chocolate on bottom piece of graham cracker (open face)
Roast marshmallow over open flame until warm/hot
Place marshmallow on top of chocolate
Sandwich with the top piece of graham cracker and serve
S’Mores in a Cone:
substitute a waffle or sugar cone for graham crackers
“The Cookie Monster”:
substitute chocolate chip cookies for graham crackers
(or try other flavor cookies, like peanut butter, oatmeal, or sugar)
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Custard Pie, Coconut Custard Pie, Pumpkin Pie, and Honey Tarts
“My Oh My, I Like Pie!”
HOLISTIC AND HERBAL HEALTH STUFF:
Drink One Cup and it will clear up mucus and phlegm
in the sinuses, chest and lungs:
Drink One Cup and it will clear the lungs and respiratory tract:
NOTE: This Blog Post is still UNDER CONSTRUCTION.
We will continue to add new recipes here until the end of August 2021
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“
Bon Appetit!
It’s an exclamation!
A salutation for someone about to eat!
It means GOOD APPETITE in French.
ENJOY YOUR MEAL!
Listen and learn how to say Bon Appétit correctly:
NOTE: you shouldn’t be wishing guests “Bon Appétit”…..
the French phrase is actually highly impolite.
Merci! (Thank you in French) Bon Appetit!
https://joshwilltravel.wordpress.com/2021/07/26/professional-cooking-tips/
JoshWillTravel 
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