Tag Archives: Soup

More Recipes for Summer 2021

More Recipes for Summer 2021

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NOTE: We may be repeating some of these recipes,
we know most are new, and we aren’t too sorry about duplicates,
because we know they are good ones to use.
Please check out our previous recipe Blog Posts, there are a few.
Use the pages in the sidebar, or search “recipes” in the SEARCH BOX.


SALAD?
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1/2 head of Romaine lettuce (trimmed)
slice of tomato
slice of onion (sweet, white, or red)
garbanzo bean
salad dressing of choice


Vegetable Creation:
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Rainbow Fruit Plate
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Raspberries,
Strawberries (or watermelon),
Mango (or orange),
Pineapple (or banana),
Kiwi or (honeydew melon
or green grapes),
Blueberries,
Red Grapes,
Blackberries

 



Gazpacho (cold soup)
gaspacho


Falafel
falafel


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Toad-In-A-Hole (Stuffed Puffed Pastry)
toads-in-a-hole


Q.G. CHoNG’S MONGOLIAN BEEF
Copycat recipe for P.F. Chang’s Mongolian Beef

Sliced flank steak and green onions in a sweet and savory sauce 
served with steamed rice and steamed broccoli. 

Prep Time: 15 minutes – Cook Time: 15 minutes
Makes 3 – 4 servings

Ingredients:
1 pound of flank steak
1/4 cup cornstarch
vegetable oil, for serving and sauteeing
1/2 teaspoon minced ginger
1 tablespoon minced garlic
1/2 cup soy sauce
1/2 cup water
1/2 cup dark brown sugar, not packed
vegetable oil, for frying

2 large green onions, sliced on the diagonal into one-inch lengths
cooked rice, for serving
steamed broccoli, for serving

Instructions:

  1. Slice the flank steak against the grain into 1/4″ thick 1-inch long slices. Add the cornstarch to a wide, shallow bowl and coat the steak with the cornstarch. Set aside and allow the cornstarch to soak into them meat while you make the sauce.

  2. Heat 2 teaspoons oil over medium-low heat in a wok or large cast-iron or stainless steel frying pan. Add the ginger and garlic, saute until fragrant about 2 minute, stirring often.

  3. Add the soy sauce and water then whisk in the brown sugar. Turn heat up to medium-high, bring to a boil and cook 2-3 minutes (not longer – the mixture will thicken up when you add it to the steak) whisking often. Remove to a bowl and set aside.

  4. Add 1/2 to 3/4-inch oil to the same pan and heat over medium heat until the oil shimmers. You can test it by adding a piece of steak – it should sizzle and start cooking immediately.

  5. Add the beef to the oil and cook for about two minutes turning the pieces over so they brown on both sides. Remove with a slotted spoon or spider to a paper towel lined plate.

  6. Let oil cool down – then drain off.

  7. Heat the same pan over medium heat and add the meat back in along with the sauce and green onions. Cook for 2 – 3 minutes, stirring to coat the meat all over with the sauce.

  8. Remove the meat and leave the excess sauce behind. Serve over rice with broccoli, if desired.

cut the sugar to 1/3 c. and increase the ginger to a tsp. I also don’t fry the meat in that much oil. I just use a couple TBSP, like a stir fry. Instead of adding the scallions with it, I cut a medium onion into eight wedges and fry that after the beef, then toss it all together in the sauce. The scallions go on top raw, as garnish.


Cheewits (from the original Renaissance Faire)
cheezewits recipe


Hotel Grilled Cheese Sandwich

Ingredients:
2 Slices of Bread (butter optional)
2 Slices of Cheese
Optional: add other ingredients like sandwich meat, onions, etc.
Directions:
Tinfoil – make a cheese sandwich, wrap it in tinfoil
Heat the Hotel iron provided in your room to high heat.
Use the hot hotel iron to “grill” the sandwich.
Do not use uncooked meats! If using butter, use it lightly.
Do not use the ironing board or any flammable surface for “grilling”
CAUTION: Make sure you have ventilation, or are using the bathroom fan,
and avoid burning the sandwich. Do not trigger the SMOKE/FIRE ALARM! 
Be sure to unplug and let the iron cool completely before storing it away.
NOTE: The hot iron will toast the bread and melt the cheese,
but will not be hot enough to cook uncooked meats.
Use extreme caution when using an iron in a Hotel/Motel room!


Tomato Sauce
tomato sauce


Stacie’s Tart Rhubarb Apple Sauce  

Ingredients:
2-4 apples (depending on the size of the apples)
Use your favorite type of apple (with sweeter apples, don’t add sugar)  
2-4 ripe pears
4 cups rhubarb
3-4 bananas
Container of strawberries (cleaned, cored, and sliced)
Tablespoon of vanilla extract
Teaspoon of cinnamon (powder)
1/4-1/2 teaspoon of nutmeg and cloves
3-4 cups of water

Directions:
Peel and cut apples and pears. 
Want a smooth sauce? Peel the apples and pears.
Cook about 20 minutes with spices
before adding in the rest of ingredients
Simmer until ready to blend
Blend (or mash by hand for a chunkier texture)
Serve warm, or chilled.


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Beef Pies
Beef Pyesbeef pye pastry


Chicken Pyes with Mushroom Gravy
chicken pyesChicken pye pastry mushroom gravy


Hot Potato Pyes
potato pyes


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EggNests!
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Homemade Pita Bread

Ingredients:
4 Tbsp active dry yeast
4 cups (1liter) warm water
2 Tbsp sugar
5 pounds (2.25 kg) flour
2 Tbsp sea salt
2/3 cup (150 ml) neutral tasting oil, such as safflower oil 

Directions:
In a large bowl, combine the yeast with the 2 tablespoons of sugar and the warm water. Cover the bowl and allow the mixture to start activating. Yeast activation should take about 10 minutes; it will be bubbling and foamy.

Set 1 cup (125 g) of flour aside. Sift the remaining flour, and salt into the bowl. With a spatula, combine the ingredients. Once the ingredients come together as dough, it is time to knead. At this point, you can remove the dough from the bowl and knead on the kitchen counter if it’s easier for you, or directly in the bowl.

To knead the dough: Grab the side of the dough furthest away from you and fold it toward yourself. Fold the dough in half and use your body weight to push the dough into itself. If you find that the dough is sticking too much to the surface and preventing you from kneading properly, dust some flour on the dough. Give the dough a quarter turn (90 degrees). Grab the other side and fold it in half. Again, with a lot of weight behind it, push the newly folded half into itself. Repeat this process for 10-15 minutes or until the dough is smooth, silky, elastic, and does not stick to the surface.

After the dough is thoroughly prepared, grease the large bowl with a fine layer of oil, turning the dough in the oil several times so that the dough is greased lightly on all sides. 

Cover the bowl with a large plastic garbage bag or kitchen towel and allow it to rise for 40 minutes. 

Knead the dough again for a few more minutes and then divide the dough into 30 balls. Use the remaining flour, for the surface area and hands to prevent sticking. Roll each piece into a 6-inch (15 centimeters) pancake. Cover with kitchen towel and let them rise again in a warm place for 20 minutes.

Preheat the oven to 500°F with a cookie sheet on the oven’s bottom rack.
The hot cookie sheet will facilitate the pita baking process. 

Place approximately six pitas on the hot cookie sheet, separating each pita by 2 inches (5 centimeters). Bake on the bottom rack for 3-4 minutes, flip over and then bake for another 2 minutes. You want the pitas puffed and lightly colored, not browned. Continue this process in batches until all pitas are baked.

If the pita puffs up once out of the oven, gently pierce it with a fork. Wrap the pitas in a towel till they are cool, then store in plastic bags until ready for use. You can store in the freezer for up to 2 months to retain freshness.


Carrot Poppy Seed Bread
carrot poppy seed bread


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Cinnamon Buns! (aka Cinnamon Smyles)
cinnamon buns



PIE? – My, oh my, how ’bout these pies?
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Libby’s Famous Pumpkin Pie
(with Crunchy Pecan Topping)
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Fudge and Panocha
vintage-christmas-candy


Ultimate Chocolate Chip Cookies

Prep Time: 10 minutes – Cook Time: 15 minutes
Makes ~24 cookies

Ingredients:

1-1/2 cups (6.6 ounces) all-purpose flour
1-1/4 cups (5.6 ounces) bread flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
2 sticks (8 ounces) unsalted butter, at room temperature
1/2 cup granulated sugar
1-1/4 cups packed brown sugar
2 teaspoons vanilla
2 large eggs plus 1 egg yolk, at room temperature
2 cups semi sweet chocolate chips

Directions:

Preheat oven to 350ºF.
Line baking sheets with nonstick baking mats or parchment paper.

In a medium bowl combine the flour, baking soda, baking powder, and salt.

Use an electric mixer.
Beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes.
Add eggs (one at a time) beating well after each addition.
Add the vanilla
Gradually beat in the flour mixture.
Stir in the chocolate chips.
Wrap dough in plastic wrap, refrigerate for at least 24 hours but no more than 72 hours.

Let dough sit at room temperature just until it is soft enough to scoop.
Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets.

Bake for 12-15 minutes, or until golden brown.
Cool for 2 minutes before removing to wire racks to cool completely.


Coconut Almond Spice Cake
coconut spice cake



Cocoa Brownies 

Ingredients:

4 large eggs
7 ounces granulated sugar
6 ounces light brown sugar
5 3/4 ounces natural cocoa powder (not Dutch process)
2 1/2 ounces all-purpose flour
1/2 teaspoon kosher salt
8 ounces unsalted butter, melted
2 teaspoons vanilla extract

Directions:

Preheat the oven to 300 degrees F.
Grease an 8-inch square baking pan with non-stick spray.
Trim a piece of parchment paper so that it fits just inside the baking dish
with overhang on two sides and place it inside the pan.
Beat eggs with stand mixer fitted w/paddle attachment at medium speed until fluffy and light yellow, 2 to 3 minutes.
In a separate bowl, combine the granulated sugar, brown sugar, cocoa powder, flour and salt.
Drop the mixer speed to low and slowly introduce the sugar mixture.
Follow with the butter and vanilla. Continue mixing until you’ve got a nice, smooth goo.
Pour the batter into the prepared pan.
Bake the brownies for 15 minutes, then remove them from the oven for 15 minutes.
Put them back in the oven until an instant-read thermometer inserted into the middle of the brownie, reads 195 degrees F (about 30 minutes).
Cool in the pan for 3 minutes, then lift the brownie out using the parchment paper as a sling.
Cut the brownies into 9 pieces using a pizza wheel and move to a rack to cool completely.


Haschich Fudge
from The Alice B. Toklas Cook Book published in 1954

Take 1 teaspoon black peppercorns, 1 whole nutmeg, 4 average sticks of cinnamon, 1 teaspoon coriander. These should all be pulverised in a mortar. About a handful each of stoned dates, dried figs, shelled almonds and peanuts: chop these and mix them together. A bunch of cannabis sativa can be pulverised. This along with the spices should be dusted over the mixed fruit and nuts, kneaded together. About a cup of sugar dissolved in a big pat of butter. Rolled into a cake and cut into pieces or made into balls about the size of a walnut, it should be eaten with care. Two pieces are quite sufficient.

Obtaining the cannabis may present certain difficulties, but the variety known as cannabis sativa grows as a common weed, often unrecognized, everywhere in Europe, Asia and parts of Africa; besides being cultivated as a crop for the manufacture of rope. In the Americas, while often discouraged, its cousin, called cannabis indica, has been observed even in city window boxes. It should be picked and dried as soon as it has gone to seed and while the plant is still green.


Chocolate Cake with vanilla ice cream,
chocolate syrup, and whipped cream:
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A slice of chocolate cake
A scoop of vanilla ice cream
Drizzle the chocolate syrup on the ice cream
Top with whipped cream (to taste)
Optional: (get creative!)
add sliced banana, chopped nuts, and a cherry 
or top with sliced strawberries, raspberries. or other fruit  
and/or substitute another flavor drizzle of your choice


John Pemberton’s 1886 Coca-Cola Recipe 

Recipe from a diary owned by Coca-Cola inventor, John Pemberton. 
Revealed just before his death in 1888. – Don’t try this at home.

Ingredients: (US measures)

  • 1 oz (28 g) caffeine citrate
  • 3 oz (85 g) citric acid
  • 1 US fl oz (30 ml) vanilla extract
  • 1 US qt (946 ml) lime juice
  • 2.5 oz (71 g) “flavoring,” i.e., “Merchandise 7X”
  • 30 lb (14 kg) sugar
  • 4 US fl oz (118.3 ml) fluid extract of coca leaves (decocainized flavor essence of the coca leaf).
  • 2.5 US gal (9.5 l; 2.1 imp gal) water
  • Caramel sufficient to give color
  • “Mix caffeine acid and lime juice in 1 quart boiling water add vanilla and flavoring when cool.”
  • Flavoring (Merchandise 7X):
  • 1 qrt alcohol
  • 80 oil orange
  • 40 oil cinnamon
  • 120 oil lemon
  • 20 oil coriander
  • 40 oil nutmeg
  • 40 oil neroli
  • “Let stand 24 hours.”

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Thanksgiving Desserts 2017

 


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https://joshwilltravel.wordpress.com/2020/12/17/new-recipes-for-2020-2/

Read our previous Blog Post “New Recipes for Spring 2020!”>
https://joshwilltravel.wordpress.com/2020/03/09/new-recipes-for-2020/

Read our previous Blog Post “And More and More Recipes!”>
https://joshwilltravel.wordpress.com/2018/11/21/and-more-and-more-recipes/

Read our previous Blog Post “Even More More Fun Cooking Recipes!”>
https://joshwilltravel.wordpress.com/2017/04/06/even-more-fun-cooking-recipes-2/

Read our previous Blog Post “EVEN MORE FUN COOKING RECIPES!”>
https://joshwilltravel.wordpress.com/2017/01/30/even-more-fun-cooking-recipes/

Read our previous Blog Post
“Cooking With Kenny Rogers – DOLE Cookbook Recipes”>

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We are getting lot of traffic from Pinterest and other foodie sites!
Please enjoy our recipes! LIKE and FOLLOW us!
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Updated September 6, 2021: Recipes from a 1956 Chinese Cookbook!
“The Art of Chinese Cooking”

 

 

 

 

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end




Professional Cooking Tips!

Professional Cooking Tips! (ripped from the Interweb)

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“To be a good cook you have to have a love of the good,
a love of hard work, and a love of creating.”
– Julia Child

And so, here are some great professional cooking tips and tricks
that we have collected from the interweb. We love to cook!
NOTE: We learned at an early age. We had a cooking class in junior high.
We chose apartment-style living at UCSC (with a kitchen so we
could cook for ourself) instead of dormitory living and “dining-hall” food.
We are not a professional chef, but some of our cooking is pro quality.

la-dd-a-conversation-with-david-gelb-about-che-001

Please check out our many recipes and other cooking related Blog Posts!
Use the links below or in the sidebar, or use the SEARCHBOX at the Top of Page.

And away we go….

ALWAYS WASH YOUR HANDS! (and wash them frequently while cooking)
CLEAN AND SANITIZE YOURSELF, YOUR KITCHEN, AND YOUR FOOD!
Learn about kitchen safety/sanitation and safe food storage and preparation.

Drink Coffee. Drink Water. (stay awake and alert, and always stay well hydrated)

Prevent the cutting board from slipping – place a wet paper towel underneath it.

ALWAYS USE A SHARP KNIFE!
Sharpen your knives before, clean your knives after.
Use a vegetable peeler for ultra-thin cuts and shaving.
Learn how to hold the knife properly!
Learn the proper knife technique for the type of food you are cutting!
(and there are great YouTube vids on “how to” cut up everything)

Heat your pans before cooking (so they are already HOT).
Preheat your oven for 20 minutes at temperature before cooking and baking.
Constant heat and proper temperature are necessary for professional cooking.

Baker’s Tip: Put a bowl of water inside the oven when baking.
The steam will help make a nice crispy bread crust.

do-land-olakes-indian-butter-boob-trick.w1456

Use eggs and butter at room temperature when making dough.
Take the eggs and butter out of the fridge the night before.

Caramelized sugar for baking.
Slightly frying the sugar will add a note of caramel to baked goods.
Heat sugar for one hour for a hint of caramel flavor,
or heat for up to five hours to create a deep and unique aroma and taste.

cookie-testing02text

Try to eat healthy, well-balanced meals.
Add healthy fats, cut sodium, bump up your fiber,
and aim for a variety of colors on your plate.
(but never sacrifice good food for a bad “diet”)

Cook your aromatics first. 
Cook onions with salt. Add salt to reduce the smell. It will also cook them faster.
Add onions while the food is cooking.
Onions need time to develop their sweet flavor profile,
so they are one of the first ingredients to add to the pan.
NOTE: Garlic burns easily and the taste will turn bitter, so don’t add it early.

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Know when to add the herbs. 
Add dried herbs while cooking to enable the flavor to infuse the dish.
Fresh herbs should be added after the food is done cooking.
Fresh herbs will turn bitter if overcooked.

Use both salt and acid when seasoning.
Add the salt to your dish while you cook,
not before (and taste frequently) to avoid over-salting.
Use sugar as a seasoning.
It counteracts sour taste and will add a pleasant and rich flavor.

“The more you know, the more you can create.
There’s no end to imagination in the kitchen.” – Julia Child

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Add a dash of high-quality extra virgin olive oil to enhance your dish.
But don’t use olive oil in everything. Use pure vegetable oil for cooking.
Olive oil burns easily! It is not good for high-temp cooking and frying.

Brine your Meat! Brining makes for juicy meat.
Create a juicy texture and infuse rich flavor, and minimize
the chance of the meat drying out or being overcooked.

Marinate meat or fish in a plastic bag.
This ensures the meat or fish is coated evenly.
(also makes for an easy cleanup)



Sou Chan 1952

“Life, like a cookie jar, would soon be empty
if you continued to accept the good things it offers
and put in no good things in return.”
– Sou Chan (from The House of Chan) 1952

Cook steaks that are at room temperature and they will cook more evenly.
And not all cuts of meat take the same time to cook!
For quick cooking, choose tenderloins and steaks.
For longer and slower cooking, use a roast, brisket, or shoulder cut.

Cook steak without oil by placing it on its side when cooking.
Cooking meat on the side renders the fat and will add more flavor.
It will also create a nice crust for the edges.

Make burgers juicy by placing ice cubes in the middle of the patties.
Right before grilling, press a small piece of ice into the center of patty.
This prevents it from drying out while cooking.

wendys-wheres-the-beef

Read our previous Blog Post “Where’s The Beef?”

Heat the saute pan to a high temperature before searing meat or fish.
Pre-heat your pan and Don’t crowd the food when searing.
High heat is needed for perfectly seared meat and fish.
Do not to crowd the pan because it will lose the high cooking heat.
Place fish in pan with the skin side down first.
The high temp will quickly sear the skin and prevent it from sticking.

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Use mayonnaise on fish to get a nice tasty crust.
Paint a small amount of mayo onto the fish with a pastry brush
and then season with salt before grilling. This will make a nice golden crust.

Make scrambled eggs creamy by adding mayonnaise.
Just add a teaspoon of mayo, it won’t change the flavor of the eggs.

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Use sour cream to make great pancakes.
Add 2 tablespoons of sour cream to the pancake mix.
It will make the pancakes tasty and fluffy.

Peel hard boiled eggs fast and easy!
Just add a little baking soda before you boil them.
You can also use vinegar.
Both ingredients get inside the eggshell, and will make them peel faster.

Use a large frying pan instead of a big pot when cooking pasta.
The wider area of the pan will heat the water faster.
Pick the right size pan for the amount of pasta being cooked.
Add a little olive oil and salt the pasta to taste after the water is boiling.
The salt will season the pasta.
The oil prevents the pasta from sticking and adds flavor.
Cook pasta in the sauce to finish.
The sauce will coat the noodles and they will absorb the flavor.
If the sauce is too thick, just add a little pasta water to create the thickness desired.

chef 1

“Chef” with Jon Favreau, John Leguizamo, and Bobby Carnavale

Dry boil potatoes before mashing.
After boiling, remove potatoes from water and place in a clean heated pan.
Make sure they don’t cook anymore. Once dry, mash them.

Make Roasted Garlic in the microwave.
Place a whole bulb of garlic in a small bowl with a little oil and water.
Wrap the bowl in plastic wrap before microwaving. Cook until the garlic is soft.

To cook a perfect egg, you will only need three things: 
a thick-wall frying pan, a 1/2 tablespoon of butter, and an egg.
Cook for 4-5 minutes over a low heat. Don’t forget to add a pinch of salt.
Remember, eggs will continue to cook after being removed from the pan!

TIP: Use an egg slicer to cut and slice fruits.

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Fruit! Fruit! Fruit!

Read our previous Blog Post “Fruit! Fruit! Fruit!”

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“Eat, drink, and be merry!
For tomorrow we diet.”
– framed on the wall of my Aunt’s Sonny’s kitchen
May her memory be a blessing!

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https://joshwilltravel.wordpress.com/2017/01/17/wheres-the-beef/

https://joshwilltravel.wordpress.com/2017/01/24/fruit/

Read our previous Blog Post “Disney’s Secret Recipes”>
http://wp.me/p3dhVM-6Xo

Read our previous Blog Post “Kentucky Fried Chicken’s Secret Recipe?”>
https://joshwilltravel.wordpress.com/2016/08/26/kentucky-fried-chickens-secret-recipe/

Read our previous Blog Post “New Recipes for Winter 2020!”>
https://joshwilltravel.wordpress.com/2020/12/17/new-recipes-for-2020-2/

Read our previous Blog Post “New Recipes for Spring 2020!”>
https://joshwilltravel.wordpress.com/2020/03/09/new-recipes-for-2020/

Read our previous Blog Post “And More and More Recipes!”>
https://joshwilltravel.wordpress.com/2018/11/21/and-more-and-more-recipes/

Read our previous Blog Post “Even More More Fun Cooking Recipes!”>
https://joshwilltravel.wordpress.com/2017/04/06/even-more-fun-cooking-recipes-2/

Read our previous Blog Post “EVEN MORE FUN COOKING RECIPES!”>
https://joshwilltravel.wordpress.com/2017/01/30/even-more-fun-cooking-recipes/

Read our previous Blog Post
“Cooking With Kenny Rogers – DOLE Cookbook Recipes”>

http://wp.me/p3dhVM-6Yk

NOTE: Our “Disney Secret Recipes” Blog Post is very popular.
We are getting lot of traffic from Pinterest and other foodie sites!
Please enjoy our recipes! LIKE and FOLLOW us!
Check out our other Blog Posts! Lots of FUN STUFF and hidden gems!

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“Fat gives things flavor.” – Julia Child

“The only time to eat diet food is while you’re waiting for the steak to cook.”

julia-child-chef-cook-my-life-in-france

“Learn how to cook! Try new recipes!
Learn from your mistakes! Be fearless! And above all have fun.”

“The only real stumbling block is fear of failure.
In cooking you’ve got to have a what-the-hell attitude.”
– Julia Child

julia-child-quote_valentine


“Your body is not a temple, it’s an amusement park.
Enjoy the ride.”
– Anthony Bourdain

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Anthony Bourdain RIP (June 25, 1956 – June 8, 2018)
May his memory be a blessing!

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_________




JoshWillTravel’s Collected Recipes for Summer 2021

JoshWillTravel’s Collected Recipes for Summer 2021
Eatin‘ good in the neighborhood!”

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WELCOME TO JOSHWILLTRAVEL!
We are getting a lot of traffic from Pinterest.
Please enjoy this page and these recipes
and then check out the rest of our Blog!
(use the links at the bottom of the page
or the SEARCH BOX at the top^^^^^)

CHECK OUT OUR LINKS TO PREVIOUS BLOG POSTS
AT THE BOTTOM OF THE PAGE FOR MORE RECIPES!

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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!

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Teahouse of the Mullah Nezzuradin’s Donkey, Agoura 1984


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)
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Old Fashioned Beef Stew

beef stew


Spaghetti Pie

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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.
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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!

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Stuffed Camel (Don’t try this at home!)

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(seriously, DO NOT TRY THIS AT HOME!)


Don’t Eat Horse Meat! 
Horse meat is illegal in the states of California and Illinois.

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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

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chickenpotpie


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”)


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Thanksgiving 2015 – Baking (the night before)


Soft Oatmeal Cookies – Makes 2 dozen

Prep Time:15 minutes (then chill dough for at least one hour)
Bake Time 10 minutes
Total Time: ~2 hours
Ingredients:
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour 
1 teaspoon baking soda
1 teaspoon salt
1 ½ teaspoons ground cinnamon
3 cups quick cooking oats
Option: add a cup of raisins or nuts

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.


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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.


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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.


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White Chocolate Lemon Truffles

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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
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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”)

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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

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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)

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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

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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)


Custard Pie, Coconut Custard Pie, Pumpkin Pie, and Honey Tarts219076528_10226283738741645_6870244581446040681_n


“My Oh My, I Like Pie!”

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HOLISTIC AND HERBAL HEALTH STUFF:

Drink One Cup and it will clear up mucus and phlegm
in the sinuses, chest and lungs:
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Drink One Cup and it will clear the lungs and respiratory tract:

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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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LIKE us on 
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READ OUR PREVIOUS BLOG POSTS!
THEY ARE FUN AND YOU MIGHT LEARN SOMETHING!

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NOTE: Periscope is done as of March 31st, 2021. And they killed themselves. SAD.

Have you seen my IMDB? http://www.imdb.com/name/nm0918756/

RIGHT CLICK AND “OPEN IN NEW WINDOW” TO VIEW OUR YOUTUBE PAGE!>
The “JoshWillTravel AdventureScope” is now available on Youtube!
https://www.youtube.com/channel/UCoP3QQfRTfD-2eABWVd-JwQ

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CHECK OUT OUR LINKS TO PREVIOUS BLOG POSTS FOR MORE RECIPES!

https://joshwilltravel.wordpress.com/2017/01/15/disneys-recipes/

https://joshwilltravel.wordpress.com/fun-cooking-recipes/

https://joshwilltravel.wordpress.com/2017/01/16/more-fun-recipes/

https://joshwilltravel.wordpress.com/2017/01/30/even-more-fun-cooking-recipes/

https://joshwilltravel.wordpress.com/2017/04/06/even-more-fun-cooking-recipes-2/

https://joshwilltravel.wordpress.com/2018/11/21/and-more-and-more-recipes/

https://joshwilltravel.wordpress.com/2017/01/14/cooking-with-kenny-rogers/

https://joshwilltravel.wordpress.com/2020/03/09/new-recipes-for-2020/

https://joshwilltravel.wordpress.com/2020/12/17/new-recipes-for-2020-2/

https://joshwilltravel.wordpress.com/2021/04/10/new-recipes-for-spring-2021/

https://joshwilltravel.wordpress.com/2016/06/27/sloppy-joes-slop-sloppy-joes/

https://joshwilltravel.wordpress.com/2016/04/05/feel-awful-have-a-falafel-heres-a-falafel-recipe/

https://joshwilltravel.wordpress.com/2016/08/08/konstantins-piroshki-recipe/

https://joshwilltravel.wordpress.com/2016/08/26/kentucky-fried-chickens-secret-recipe/

https://joshwilltravel.wordpress.com/2015/07/31/chocolate-almond-eclairs-cream-puffs-recipe/

https://joshwilltravel.wordpress.com/2015/09/17/no-bake-chocolate-covered-peanut-butter-balls/

https://joshwilltravel.wordpress.com/2015/12/23/festivus-chocolate-chocolate-chip-cookies-recipe/

https://joshwilltravel.wordpress.com/2015/10/01/candybar-partypups-ripped-this-recipe/

https://joshwilltravel.wordpress.com/2021/06/11/june-11th-is-national-german-chocolate-cake-day/

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!

julia-child-quote-1

https://joshwilltravel.wordpress.com/2021/07/26/professional-cooking-tips/




CV! Part 111 – President Joe Biden Day 3 (Friday)

CV! Part 111 – President Joe Biden Day 3 (Friday)

TRAVEL ALERT! – Preflight testing is now required before entering the US.
If you are traveling internationally, check with the airlines about their new requirements.
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DON’T PANIC
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IT’S FRIDAY!!!!!!!!!!
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Friday, January 22, 2021 – DAY 3 of the Biden-Harris first term
JOE BIDEN AND KAMALA HARRIS WON THE 2020 ELECTION!

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“GOOD MORNING AMERICA, HOW ARE YOU?”

11:30am: Well, GOOD MORNING! It’s DAY 3 of the Biden-Harris first term.
TRUMP CAN’T KILL US ALL TODAY! OR TOMORROW! OR EVER!
There is a huge sense of relief knowing there is a sane man with his finger on the Nuclear Football! He won’t kill us on whim, or during a narcissistic psychopathic paranoid episode, or after a drug-fueled night of hookers and blow.
There is a huge sense of relief knowing that there is a Federal Plan to contain the CoronaVirus after ONE YEAR OF GENOCIDE! The GOP Traitors NEVER HAD A PLAN! They sold stock and did shady deals for PPE and respirators, and THE VACCINE!
TOTAL FAILURE THAT COSTS TENS OF THOUSANDS OF US CITIZENS THEIR LIVES!

We spent the night finishing and publishing our previous Blog Post, and setting this Blog Post up. We started just after midnight, then we had a cup of espresso after 6:00am and fell asleep for a few hours. The dogs got fed and went outside. We got the newspapers and the mail.
We drank another cup of espresso, spent an hour on TWITTER sending out “Traitor” memes, and now were recapping the morning. We might be getting hungry….
DRINK COFFEE. DRINK WATER. (It’s a running theme now)


MORE “BERNIE MITTENS” MEMES from last night:

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CLICK ON ANY SMALL PIC TO SEE A LARGER PIC AND VIEW THE GALLERY
AND THEN CLICK AGAIN TO VIEW THE PIC AT FULL SIZE!

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And if you like the Bernie memes, you’re really going to love Medicare for All.

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How it started. How it’s going.
Reverend Raphael Warnock was arrested by US Capitol Police
during a peaceful BlackLivesMatter protest in the Senate Building last year.
Today they escorted the Senator from Georgia to his new offices.
warnock

The Senate confirmed Lloyd Austin 93-2 as the next Secretary of Defense, making him the first African-American to head the Pentagon. The two “NO” votes were Josh Hawley and Mike Lee.

President Joe Biden signed Executive Orders and just made a fine speech.
Sen Chuck Shumer gave McConnell the finger. The Impeachment Trial will start Tuesday.

Congress reintroduced a constitutional amendment to overturn Citizens United.

President Joe Biden nominated Vivek H. Murthy, the surgeon general under President Barack Obama, to be the nation’s new surgeon general. (see below for more about the doctors)

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3:15pm: We have HOPE that there will be JUSTICE.

Nancy Pelosi will send the Articles of Impeachment to the Senate on Monday.
THE TRIAL OF DONALD JOHN TRUMP WILL BEGIN ON FEBRUARY 8, 2021.
Senator Chuck Schumer told Mitch McConnell “I’m the Captain now.”

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The Trump campaign paid more than $2.7million to persons and firms involved in organizing the Trump January 6th “Stop The Steal” Rally and violent attack on the US Capitol, according to the Center for Responsive Politics.
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5:50pm: FRIDAY! GOOD SHABBOS!
THANK YOU FOR YOUR SUPPORT!
We just drank another cup of espresso.
We are watching Dr. Fauci on MSNBC Rachel Maddow’s show.
Dr. Fauci: “I’ve been wanting to come on your show for months and months. You’ve been asking me to come on your show for months and months and it just got blocked. I mean, let’s call it what it is, it just got blocked.”
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Not just “refreshing” to hear the TRUTH, it’s such a relief.
NOW THERE IS A PLAN!
NOW THERE IS AN EMERGENCY RESPONSE!
NOW THERE IS SCIENCE AND INTELLIGENCE AND EXPERIENCE!
THERE ARE HEALTH EXPERTS IN CHARGE! (NOT POLITICIANS)
STOPPING THE SPREAD AND CONTAINMENT ARE NOW REAL OBJECTIVES!

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BREAKING NEWS! WTF? Trump attempted a coup with Jeffrey Clark at the Department of Justice to pressure, and then replace, acting Attorney General Jeff Rosen and overturn the results of the 2021 Georgia election.
“the evidence of his guilt is overwhelming” – Sen David Ciccilini, impeachment manager

CLICK ON ANY SMALL PIC TO SEE A LARGER PIC AND VIEW THE GALLERY
AND THEN CLICK AGAIN TO VIEW THE PIC AT FULL SIZE!

Meanwhile, Laura Ingraham on FoxNews (lying about everything again)
and Andy Black, CEO, Association of Oil Pipe Lines (lying about the number of jobs again)
FOXNEWS CRAWL: BIDEN TURNING HIS BACK ON UNION WORKERS
Laura: “rolling blackouts like in California” “lines for gas like the 70s” “odd and even days”

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And then Tucker has his bro Adam “it’s projection” Carolla on as a guest talking head.
No-nothing racists attacking and insulting MSNBC’s Joy Reid, an African-American woman.
When did Carolla become a total POS? And he still has an audience that listens to his podcast.
RACIST. SEXIST. MISOGYNISTIC. HOMOPHOBIC. TOXIC. (and dangerous too)

On The Menu: A big bowl of Chicken and Matzoh Ball Soup at 7:00pm – Shabbat Shalom!
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8:00pm: Brian Williams on MSNBC ripping the NY Times for the “Biden has a Rolex” story today, and the “Biden has a Peleton” story yesterday.

9:30pm: We didn’t get past the credits of Wonder Woman ’84 last night, so we are going to try to watch tonight. (And NO. We fell asleep and woke up around 1:30am on Saturday morning.)

Jenna Ryan the Texas realtor who flew in a private jet to Washington DC for the Trump Rally and Insurrection, and posted about it on social media, is begging for public donations to support her legal defense. PayPal removed her account.

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There is a “9-Point” memo that some Republicans in Congress are sharing that outlines the crimes of Donald John Trump and why he should be convicted by the Senate.

DAY 2 AT FOXNEWS – HOW IT’S GOING:
LIARS, AND NAZIS, AND SKINHEADS, OH MY!
CHANGE THE CHANNEL. TURN OFF FOXNEWS!
BOYCOTT FOXNEWS AND ITS ADVERTISERS! CANCEL FOXNEWS!
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Traitor Hannity’s FOXNEWS CRAWL after Joe Biden’s FIRST DAY in office.

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Jewish White Supremacist Traitor and ex-Trump Stooge Stephen Miller.
Soon to be a Federal Prisoner.

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CLICK ON ANY SMALL PIC TO SEE A LARGER PIC AND VIEW THE GALLERY
AND THEN CLICK AGAIN TO VIEW THE PIC AT FULL SIZE!

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WE MUST CANCEL FOXNEWS! BOYCOTT FOXNEWS AND ITS SPONSORS!screen-shot-2021-01-13-at-21.41.15

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410000+ REPORTED US DEATHS as of today. The carnage is nowhere near over!
THESE FEDERAL OFFICIALS AND VICE-PRESIDENT MIKE PENCE MUST BE INVESTIGATED, ARRESTED, AND PROSECUTED! GENOCIDE IS A CRIME!
ALEX AZAR, DEBORAH BIRX, JEROME ADAMS AND ROBERT REDFIELD FAILED!
No Tracking, No Testing, No Plan, No PPE, No Ventilators, No Vaccines, No response.
They allowed the Trump Hydroxycloroquine “Pump and Dump” Con to continue.
They allowed the “Anti-Mask” politics to continue. They supported and lied for Trump.

Alex Azar Jr., the politician, attorney and former pharmaceutical executive, who served as Secretary of Health and Human Services, resigned in disgrace on January 12th.
Deborah Birx retired today. She is no longer part of the Government COVID-19 team.
1. She lied.
2. She amplified Trump’s lies. SHE REPEATED TRUMP’S LIES.
3. She presided over 410,000+ DEAD AMERICANS. GENOCIDE.
3. She PRAISED Trump while he killed us and lied.
US Surgeon General Jerome M. Adams resigned after receiving President (elect) Joe Biden’s request early Wednesday. And dozens of Trump health department appointees also resigned.
Robert Redfiled resigned yesterday and is under investigation for destroying e-mail…..
Stephen Hahn the Trump Commissioner of Food and Drugs, head of the Food and Drug Administration, also resigned. Janet Woodcock was named Acting Commissioner of the FDA by President Joe Biden on January 20, 2021

And Mike Pence. Pence knew. He covered it up for Trump. He lied for Trump. HE IS GUILTY!
FOUR HUNDRED TEN THOUSAND HUMAN BEINGS IN THIS COUNTRY ARE DEAD!
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And don’t forget this guy! Dr. Sean Conley needs to be questioned and investigated! We must know the TRUTH about Trump and the CoronaVirus distraction at Walter Reed Hospital!
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– Trump tried to extort foreign leaders into smearing President Joe Biden – He was Impeached by Congress twice for the Ukraine scandal. And he tried and used the same type of “Quid Pro Quo” with Turkey, other countries in the Middle East, and other foreign leaders.
– Trump tried to sabotage the United States Postal Service with Louis DeJoy and the Board of Governors and interfere with the 2020 election and stop mail-in voting during a pandemic.
– After losing the 2020 election, Trump attempted a coup at the DOJ to overturn the results with two chairs of the Federalist Society practice groups: John Eastman and Jeffrey Clark.
– When that failed, Trump incited a violent attack on the US Capitol that killed a US Capitol Police Officer (and 3 Trump insurrectionists), and an attempted coup against Congress to interfere with the counting of the Electoral College Votes, Murder VP Pence and Members of Congress. Trump watched it on television from The White House.

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This is making me cry (again).

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Baseball Hall of Famer Henry Louis “Hank” Aaron passed away today at the age of 86.
He stomped on the Terra! And he was always humble.
May the Four Winds blow him safely home.

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The (Milwaukee and) Atlanta Braves’ “Hammering Hank” the “home run king” broke Babe Ruth’s record for most career Home Runs on April 8, 1974, “going yard” for #715 on a pitch from Los Angeles Dodgers pitcher Al Downing. Hank Aaron still holds the record for runs batted in with 2,297 and total base hits with 6,856.
On August 1, 1982, Aaron was inducted into the Baseball Hall of Fame.
He received the Presidential Medal of Freedom from President George W. Bush.
He was inducted as a Georgia Trustee by the Georgia Historical Society in 2010.

Hank Aaron

FILE – In this April 8, 1974, file photo, Atlanta Braves’ Hank Aaron holds aloft the ball he hit for his 715th career home in Atlanta. Hank Aaron, who endured racist threats with stoic dignity during his pursuit of Babe Ruth but went on to break the career home run record in the pre-steroids era, died early Friday, Jan. 22, 2021. He was 86. The Atlanta Braves said Aaron died peacefully in his sleep. No cause of death was given. (AP Photo, File)


So, I posted this a year ago…..
And little did I know,
we wouldn’t leave the house again, or go and see a show,
we wouldn’t be eating’ out, or hanging with our friends,
just staying home and dining in, the boredom never ends.
And I just wrote a little poem that I will share with you,
and hope that someday very soon this will again be true:
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Be thankful. Be grateful.
Be kind to each other – love one another – support everyone*.
Peace and Love! ❤️

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Food, Glorious Food!

Food, Glorious Food!

“Food, glorious food! We’re anxious to try it
Three banquets a day — Our favorite diet!
Just picture a great big steak — Fried, roasted or stewed!
Oh, food! Wonderful food! Marvelous food! Glorious food!”

NOTE: This is a Blog Post about food. It contains pictures of food. Meat included.
If you are offended by meat, pictures of meat, or pictures of food,
please just scroll on down past this post to the next post. Thank you.

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Toasted Bagel with Lox, Cream Cheese & Persian Cucumber

Time for some HOMECOOKING! Or at least pictures of food cooked at our home.

Breakfast, lunch, dinner and dessert! We are grateful to be able to dine out and bring food in when we want. We are even more thankful that we have access to and can afford such wonderful food, when so many people in the world are hungry.

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“Please Sir, I want some more.”

“Food, Glorious Food” is a song from the musical “Oliver!” The musical adaption of the Charles Dickens novel “The Adventures of Oliver Twist” the story of a young orphan who runs away to London in search of a better life.

Take just a moment to appreciate the food you eat. Be thankful you aren’t starving.

Enjoy these pictures of some of the good food we have prepared and eaten this summer:

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Surf and Turf! Steaks, spicy garlic and popcorn shrimp, chili with cheese, burritos, hotdogs, sandwiches, quesadillas, ramen, eggs & bacon, fruit and veggies! And of course dessert. More beef! More steak! More meat! “It’s what’s for dinner.” 

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T-Bone Steaks, roasted red potatoes, and steamed broccoli & carrots

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NY Steaks, cheese ravioli & sauce, and steamed broccoli & carrots

And some tasty cheese blintzes with raspberry jam!

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Cheese Blintzes with Raspberry Jam

We now return you to our regular Blog Posts. Are you hungry now?

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Return to Homepage | The JoshWillTravel Adventure Channel on YouTube

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How about a nice Banana Split Ice Cream Sundae with whipped cream?

WHERE’S THE BEEF?
FRUIT, FRUIT, FRUIT!
and many more food and recipe Blog Posts in the archive
Use the search box at the top of the page^^^^^ and check out the sidebar>>>>>

 



 

 

 

 

More Fun Recipes!

More Fun Recipes (and Food Infographics)!

WELCOME TO JOSHWILLTRAVEL!
We are getting a lot of traffic from Pinterest.
Please enjoy this page and these recipes
and then check out the rest of our Blog!
(use the links at the bottom of the page
or the SEARCH BOX at the top^^^^^)

pnutscb1970

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Here are collected recipes from my hard drive.

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Gazpacho (makes 6 servings – about 1 1/4 cups each)

Ingredients:
1 cup finely chopped unpared cucumber
1 avocado, peeled, cut into 1/2 inch cubes
1/2 cup thinly sliced green onion
3/4 tsp salt
1/2 tsp dried oregano leaves
2 tblsp red wine vinegar
1 quart tomato juice
2 tblsp olive oil
Sour Cream

Directions:
1. Place cucumber, avocado, onion, salt, oregano and vinegar in large pitcher or serving bowl. Pour tomato juice over vegetable mixture; stir gently. Cover; refrigerate 2 to 3 hours.
2. Stir olive oil into juice mixture just before serving. Top with a dollop of sour cream.

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Chipotle’s Guacamole Recipe:

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JoshWillTravel’s Easy Fresh Made Guacamole

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JoshWillTravel’s Easy Fresh Made Guacamole

Ingredients:
1 large or 2 small ripe avocados. Skined and deseeded. (Save the pit!)
finely chopped onion (white, yellow or red, a thin slice diced)
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp garlic powder (or 2 chrushed/chopped garlic cloves)
1/2 tsp ground cumin (adjust amount to taste)
1/2 tsp cayenne power (adjust amount to taste)
dash of red pepper flakes (to taste)
2 dashes of lime juice (fresh or bottled, to taste)

Optional Ingredients:
small amount of finely chopped jalapeño pepper (fresh or canned, to taste)
small amount of finely chopped fresh cilantro or dried cilantro flakes (to taste)

NOTE: Adjust the amount of spices depending on the size/ripeness of the avocado, the amount of “HEAT” you like in your guacamole and the food you are serving it with.
Don’t hide the flavor of the avocado! And if you over-spice, just add more avocado.
We do not like a lot of cilantro! (and sometimes we don’t want any at all)
Use other spices to add “Heat” instead of cilantro if you agree.

Directions: Combine all ingredients in a small-medium size bowl.
Use the back side of a fork to crush and mix the avocado, onion and spices.
DO NOT OVER MIX! Guacamole should be slightly lumpy.
Chill in the refrigerator for 10-20 minutes, serve in small bowls or as a garnish.
(to prevent “browning” place the unwashed pit in the bowl with the guacamole)

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JoshWillTravel’s Easy Fresh Made Guacamole (ingredients)

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VINTAGE RECIPES:

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OTHER RECIPES:

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Manny’s Artichoke Recipe

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Manny’s Artichoke Recipe (from Manny’s Bistro in Westwood and the Renaissance Faire)

Manny’s Churros (makes 18-20)

Ingredients:
Vegetable Oil
2 1/4 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 eggs
2/3 cup granulated sugar
3/4 cup milk
2 tblsp butter (melted)
1/2 tsp vanilla
Powdered sugar

Directions:
1. Heat oil (1-1/2 to 2 inches) to 375 degrees in a 12-inch skillet or fry pan
2. Mix flour, baking powder, salt, cinnamon and nutmeg. Beat eggs until thick and lemon-colored, about 5 minutes. Beat in granulated sugar gradually. Beat in flour mixture alternately with milk. Stir in butter and vanilla.
3. Fit a pastry tube with a large star tip.* Fill with dough. Squeeze dough into hot oil in 6-8 inch lengths, cutting off ends with a knife. Fry until golden brown, about 1-1/2 to 2 minutes on each side. Drain on paper towels; keep war. Repeat with remaining dough. Sprinkle with powdered sugar.
*Tip: A cookie press with the star plate can be used in place of the pastry tube.


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Steak-On-A-Stake (makes 6 servings)
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Steak-On-A-Stake (makes 6 servings)

Ingredients:
1-1/2 pounds of beef loin sirloin steak, boneless, 3/4″ thick
1/2 cup soy sauce
2 tblsp honey
1/2 tsp ground ginger
1 clove garlic, crushed
2 tsp sesame or vegetable oil
2 tblsp dry sherry
Pineapple chunks
Black olives

Directions:
1.  Cut meat into strips about 3/4 inch wide and 2 inches long; place in shallow baking dish. Mix remaining ingredients except pineapple and olives; pour over meat. Cover; refrigerate  and marinade 1 to 2 hours, (turn meat over in marinade at the 1/2 way point).

2. Remove beef strips from marinade. Thread on a 9 or 10 inch bamboo (or metal) skewers, using about 5 pieces of meat for each. Grill 4 inches from medium-hot coals until meat is browned, 3 to 5 minutes on each side (or broil in oven 3-4 minutes on each side)

If desired, baste with separate marinade mix (do not use marinade used for raw beef). Garnish with pineapple chunks and black olives.

TIP: Soak the bamboo skewers in water for at least 30 minutes before prepping the meat to prevent them from burning.

NOTE: We used a London Broil, cut it into chunks and broiled the meat 3-4 mins on each side instead of grilling for these pics.


Sylvia’s BBQ Ribs

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Lilian Disney’s Home Fried Finger Lickin Chicken

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“Sticky Chicken” Dry Rub and Directions for Baked Chicken
(add flour and egg wash for a Baked “Fried Chicken”):

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Citrus Cuban Garlic Chicken (just like Versailles Restaurant’s)

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Baked Buffalo Wings
Bake at 400 degrees for 45 mins, dip in butter & sauce, bake another 45 mins
(use Frank’s Red Hot Sauce or your preferred brand):

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Orange Fruit Ice (makes about 3 pints before freezing)
or Strawberry, Lemon or any fruit flavor you wish!

Ingredients:
1/2 cup sugar
1/2 cup boiling water (CAUTION!)
3 cups orange juice (fresh squeezed is recommended)
1/4 cup fresh lemon juice
2 tsp grated orange peel
Mint sprigs

Directions:
Dissolve sugar in water; cool. Stir in juices and grated peel. Pour mixture into freezer container or ice cream maker. Freeze until firm, stirring frequently. Serve in hollowed-out orange shell if desired.* Garnish with mint sprigs.
*Tip: The juice from the fresh oranges can be used as the juice in the recipe.
NOTE: For other fruits, use a blender/juicer/food processor and adjust the amount of sugar as necessary (less for berries, more for lemon).

Lemon Fruit Ice (makes about 3 pints before freezing)

Ingredients:
1-1/2 cups sugar
4 cups boiling water (CAUTION)
3/4 cup fresh lemon juice
2 tsp grated lemon peel
Mint sprigs

Directions:
As above, use hollowed-out lemon shells if desired.


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“Fiesta” Ice Pops (makes 4 popsicles)

Ingredients:
1/4 cup fresh squeezed lemon/lime juice
2-inch knob of ginger, peeled and grated
Zest of 1 lime
1/2 cup honey-ginger simple syrup (recipe below)
1/2 cup water

Directions:
Combine all ingredients in a small bowl, stirring to combine.
Pour the mixture into ice pop molds and freeze.

Honey-Ginger Simple Syrup (makes about 2 cups)

Ingredients:
2 cups water
1 cup honey (or agave syrup)
6-inch knob of ginger, chopped

Directions:
In a small saucepan, combine water and honey (or agave syrup) on medium heat until the honey dissolves.  Add chopped ginger and simmer on very low heat for 20 minutes.  Remove and allow to cool slightly.  Strain and let cool completely to room temperature.
There will be usually be some syrup leftover. Cover and refrigerate for up to one week.

Homemade Ginger Ale

Ingredients:
1 cup club soda
3 Tbsp honey-ginger syrup
Ice

Directions:
Combine ingredients. Squeeze a lime over the top and enjoy!


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Marge’s CHOCOLATE CHIP PIE
(my friend Mark Teich’s Mom, pics below by Mark)

1. mix 1 cup sugar and 1/2 cup flour
2. add 1 stick butter (melted and cooled a bit), 2 slightly beaten eggs,
1 cup semi -sweet chocolate chips and 1 tsp vanilla
3. pour into a unbaked pie shell
4. bake 1 hour at 325 (test with toothpick when done)
5. serve with whipped cream or cool whip (my fave)


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FOOD INFOGRAPHICS:

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Margaret’s Green Goddess Dressing:

Use equal parts of mayo and light sour cream, (about 1/3 cup each), add a few tablespoons of buttermilk, a TBLSP of lemon, 2 anchovies, 2 small garlic cloves, salt, pepper, about a TBLSP of parsley, it calls for a tsp of tarragon but Margaret prefers a tsp of dill. Mix it all in a food processor or blender, refrigerate and let chill for a couple of hrs to let flavors marry.


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Disney’s Secret Recipes
http://wp.me/p3dhVM-6Xo

Cooking With Kenny Rogers – DOLE Cookbook Recipes
http://wp.me/p3dhVM-6Yk

FUN COOKING RECIPES
https://joshwilltravel.wordpress.com/fun-cooking-recipes/

FUN COCKTAIL RECIPES
https://joshwilltravel.wordpress.com/cocktails/

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Use the links below to FOLLOW and LIKE us on other social media!

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LIKE us on Facebook> http://www.facebook.com/joshwilltravel

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Disney’s Secret Recipes!

WELCOME TO JOSHWILLTRAVEL!
We are getting a lot of traffic from Pinterest.
Please enjoy this page and these recipes
and then check out the rest of our Blog!
(use the links at the bottom of the page
or the SEARCH BOX at the top^^^^^)

Disney’s Secret Recipes!  (well, not so secret…)2c02fea15eee5969dcce2eb9e02eab16_love-disney-characters-cook-clipart_564-763

We had NO IDEA how many “Disney” recipes and cookbooks there actually were!

There are the “real” Disney theme park recipes. There are recipes from old restaurants associated with Disney. And there are “Disney Inspired” and Disney themed recipes.

We’ve collected a few favorite recipes, but in researching this Blog, we found so many more!

So, here are some fun Disney recipes now shared on our Blog. Bon appetit! Enjoy!

DISNEY RESTAURANT MENU RECIPES:

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BIG THUNDER RANCH MENU RECIPES:

NOTE: Big Thunder Ranch opened in 1986 and closed permanently on January 11, 2016 and will soon be the new 14-acre “Star Wars” Land.

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OTHER RECIPES
and More Items of Interest:

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Mickey Mouse Pancakes at the River Belle Cafe!

The Famous DOLE WHIP (copycat) Recipe:

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Vintage Snow White and the Seven Dwarves Cookbook Recipes:

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And here’s the Malasadas (Jelly Donut) Recipe from the Aulani Hotel in Hawaii:

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Disneyland’s Mint Julep

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And a Disney “Adult Beverage”
(See Our Fun Cocktail Recipes Page!)

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Shrunken Ned’s Jungle Juice Cocktail

Ned1 oz Vodka
1 oz White Rum
1 oz Lemon Heart or Bacardi 151 Rum
1 oz Triple Sec
1/2 oz Orange juice
1/2 oz. Pineapple Juice
1/2 oz. Cranberry Juice
Add ingredients into a shaker with ice (except the Lemon Heart 151 rum). Shake vigorously. Pour into exotic or hurricane glass. Float the Lemon Heart 151 rum on top. Garnish with a lime wedge.

Kungalooza (1990s & 2010s)

Kungalooza Then & Now

Kungalooza Then & Now

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More Fun Recipes
http://wp.me/p3dhVM-6Y3

Cooking With Kenny Rogers – DOLE Cookbook Recipes
http://wp.me/p3dhVM-6Yk

FUN COOKING RECIPES
https://joshwilltravel.wordpress.com/fun-cooking-recipes/

FUN COCKTAIL RECIPES
https://joshwilltravel.wordpress.com/cocktails/

Use the links below to FOLLOW and LIKE us on other social media!

RIGHT CLICK and “OPEN IN NEW WINDOW” TO VIEW LINKS>

LIKE us on Facebook> http://www.facebook.com/joshwilltravel

FOLLOW us on Twitter and Periscope> http://www.periscope.tv/joshwilltravel

RETURN TO HOMEPAGE> http://www.joshwilltravel.wordpress.com

RIGHT CLICK AND “OPEN IN NEW WINDOW” TO VIEW OUR YOUTUBE PAGE!>

The “JoshWillTravel AdventureScope” is now available on Youtube!>
(And our Periscope videos from Katch are now posted on YouTube)
https://www.youtube.com/channel/UCoP3QQfRTfD-2eABWVd-JwQ

http://www.twitter.com/joshwilltravel

POPCORN!

Popcorn 77

Vintage Disneyland! Vacationland Summer ’77 magazine

Updated June 30, 2019> a couple pages from “Walt Disney’s Mickey Mouse Cookbook”

Updated July 18, 2020> Mickey Mouse Beignets and Pumpkin Twists

UPDATED November 6 2020> 

Disneyland Hand Dipped Corn Dogs

INGREDIENTS:

  • 1/4 of vegetable oil for frying
  • 1 cup of corn meal
  • 1 cup of all-purpose flour
  • 2 tbsp of sugar
  • 2 tsp of baking powder
  • 1/2 tsp of salt
  • 1 large egg
  • 1 1/4 cups of buttermilk
  • 2 tbsp of butter melted
  • 8 hot dogs
  • Popsicle or craft sticks
  • Heat vegetable oil to 350F in a large pot
  • Combine the cornmeal, flour, sugar, baking powder and salt
  • Add the egg, milk and melted butter and whisk
  • Insert a stick into each hot dog making sure to leave enough of the stick out to create a handle
  • Pat each hot dog dry with a paper towel
  • Then transfer the batter to a tall glass for easy dipping
  • Dip each hot dog into the batter covering it completely and transfer immediately into the pot with the  hot oil
  • Fry them until golden brown for about 3-4 minutes
  • Put on a paper towel to drain


Menu from the Walt Disney Studios Commissary in Burbank
(sometime between 1967 and 1969)

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Dinner at AYCE GOGI Korean BBQ in Van Nuys

Sunday Dinner at AYCE GOGI Korean BBQ Restaurant in Van Nuys, California

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TELL THEM YOU READ THIS BLOG ON JOSHWILLTRAVEL!
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AYCE stands for ALL YOU CAN EAT!

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Dinner at AYCE GOGI Korean BBQ Restaurant in Van Nuys

Literally, a HOLE IN THE WALL in Van Nuys, California! I was invited to dinner and just went along for the ride. And it was a fun ride! We arrived at AYCE GOGI Korean BBQ a little after 5pm and it was already crowded.

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As you enter the restaurant, there is an undecorated waiting area between the front door and the dining room proper. There are two benches, some beer signs and two pinball machines in the enclosed “waiting room”.

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Then as you pass through the second set of doors you enter a large dining room. The host desk is just inside. There are booths along the two side walls and long tables in the center. Even with the industrial fans overhead, the room was thick with smoke from the grills. We were told there was a 20 minute wait, so we decided to hang out, and then they seated us at the center of a long table after only 5 minutes.

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AYCE GOGI Korean BBQ Restaurant in Van Nuys – Booth or Table?

There was a salad, dishes with an assortment of appetizers and sauces placed on the table and waiting for us when we sat down. They took our drink order and left us to look at the menu (a single sheet in a plastic standee and a beer & wine list):

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AYCE GOGI Korean BBQ – On the Menu: ALL YOU CAN EAT!

On the Menu: All you can eat! Green salad, alfafa sprout appetizers, glass noodles, dumpling soup, beef bulgogi, spicy pork, beef kalbi, garlic beef, apple pork, pork ribs, lemon pepper chicken, steamed rice and a coke.

And then they give you a small frozen yogurt too…so full.

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Green Salad, Appetizers and Sauces

 

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Dumpling Soup, Steamed Rice and a Plate of Cooked Meat

 

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Glass Noodles (Mung Bean) with Vegetables

 

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Marinated Spicy Pork and Beef Bulgogi waiting to be cooked

I took some good pictures, but then the food started coming fast and furious! So, I had to focus on the food cooking on the grill while trying to eat the food on my plate, while having a conversation with my dinner companion, so the picture taking stopped.

NOTE: The dining room is very loud. There were a lot of people, they were playing music, the fans were relatively quiet but still noisy and there was a lot of action and food service happening. I wouldn’t recommend coming here for a quiet romantic dinner. This is a place that’s all about the food and the food is good. Everything else is “NO FRILLS” so don’t expect much more than a constant stream of raw marinated meats ready for grilling.

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“You cook it yourself!” Beef Kalbi Cooking on the Grill

We tried a lot of different meats and our favorites were the beef bulgogi, beef kalbi and the spicy pork, although everything we ate was pretty darn good.

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Spicy Pork and Pork Ribs Cooking on the Grill

 

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Steamed Rice, Alfalfa Sprout Appetizer and 3 Kinds of Meat

Too Much Food! Meat Coma… so full!

Well, we went for it! And it was a good dinner. The service was good, the food was good and certainly plentiful, and we enjoyed our dining experience very much. I would definitely go back again.

The All You Can Eat Dinner is priced at $22.95 per person after 3pm (NOTE: “If any member of a party is ordering AYCE, all members must also order AYCE”) and it’s worth it if you’re hungry and want a lot of meat. I’m pretty sure we both got our money’s worth! They also have beer, wine and sake, as well as a selection of other beverages. They have Lunch for $17.95 and there’s also an express lunch priced at $12.95 served between 11am – 3pm.

AYCE GOGI Korean BBQ7128 Van Nuys blvd Van Nuys, CA 818-465-3050 http://www.aycegogi.com

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Dinner Party at Cafe Bizou in Sherman Oaks

Dinner Party at Cafe Bizou in Sherman Oaks

A rainy Wednesday night and it was someone’s birthday! (not mine)

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Dinner Party at Cafe Bizou in Sherman Oaks

We were going to have Indian food and a party at the house, but I suggested Dinner at Cafe Bizou instead! We made a reservation last week for a party of nine at 6:30pm. When we arrived the table was ready and waiting. Of course, we didn’t arrive all at once…

They have convenient Valet Parking on Ventura Blvd and there’s also parking in the rear. It’s also possible to find street parking because they’re not in the middle of restaurant row and I’ve parked in the bank lot across the street after hours on occasion.

The first thing you’ll notice when you enter is that it’s in a house that’s been remodeled as a restaurant. There’s a nice bar but the bar area is small, also functions as the waiting area, and the path of service runs through the bar to the dining room. The large dining room is divided into two spaces and each has a difference ambiance, but also the same.

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Dinner Party at Cafe Bizou in Sherman Oaks

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Dinner Party at Cafe Bizou in Sherman Oaks

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Cafe Bizou in Sherman Oaks

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Cafe Bizou in Sherman Oaks

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Cafe Bizou in Sherman Oaks

They also have a “patio area” in front, which is enclosed, covered and heated at night. It’s a very nice place for an intimate and/or romantic dinner.

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Cafe Bizou in Sherman Oaks – “Patio Area”

The food is great. The food is reasonably priced. They have a good selection of wine at a fair market price and a very reasonable corkage fee if you want to bring your own bottle(s).

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On the Menu: Steak & Shrimp au poivre with baked potato, fried calamari, caesar salad, bread & butter, creme brûlée, chocolate covered profiteroles with vanilla ice cream and a coke. Also had a couple lamb chops that were orphaned and a taste of tiramisu.

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Fresh Baked Bread and Butter

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Fried Calamari

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Caesar Salad

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Steak & Shrimp with Baked Potato

And for Dessert: They brought the flourless chocolate cake with a candle for the birthday girl and half of us ordered dessert. I love their creme brûlée! I also had a little taste of the profiteroles and tiramisu, but passed on cappuccino or coffee.

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Creme Brûlée

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Chocolate Covered Profiteroles with Vanilla Ice Cream

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Tiramisu

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Flourless Chocolate Cake with Whipped Cream

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We really like Cafe Bizou! It’s a very comfortable environment and the dress code is casual to dressy without comment. Diners in jeans, shorts and t-shirts sitting next to executives in coats and ties is perhaps too common an occurrence, but the restaurant really all about the great food and pleasant dining experience.

The service is excellent! The wait staff and busboys are constantly in motion, well trained and pretty attentive to the tables and guests’ needs. Refills and requests are handled promptly and the courses are timed out for dining at a relaxed pace.

Again, it’s very reasonably priced for fine dining and they have a nice selection of food! (Check out the menu above)

They are open for Lunch, Brunch and Dinner.
Reservations in advance are recommended because “you never know”.

Cafe Bizou
14016 Ventura Blvd., Sherman Oaks, CA 91423  (818) 788-3536

All photos copyright 2016 JoshWillTravel

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Read the previous Blog “Lunch at Cafe Bizou in Sherman Oaks”> http://wp.me/p3dhVM-ll

 

Dinner at the Valley Inn in Sherman Oaks

Birthday Dinner at the “Old School” Valley Inn in Sherman Oaks

Serving the San Fernando Valley since 1947! This place is “Old School” 1950’s era dining at it’s finest and the restaurant’s atmosphere, decor and menu all follow this directive.

Dinner at the Valley Inn in Sherman Oaks

Dinner at the Valley Inn in Sherman Oaks

No valet parking here. Street parking is available, the meters run 8am-8pm everyday, except Sunday. Ready yourself for a “TIME WARP” dining experience!

Dinner at the Valley Inn in Sherman Oaks

Dinner at the Valley Inn in Sherman Oaks – Welcome to the Valley Inn!

Dinner at the Valley Inn in Sherman Oaks

Dinner at the Valley Inn in Sherman Oaks – Wall of Autographed Headshots!

Dinner at the Valley Inn in Sherman Oaks

Dinner at the Valley Inn in Sherman Oaks – Chick Hearn & John Wooden Memorabilia!

Dinner at the Valley Inn in Sherman Oaks

Dinner at the Valley Inn in Sherman Oaks – Tweety Bird (& the WB Animators)

Dinner at the Valley Inn in Sherman Oaks

Dinner at the Valley Inn in Sherman Oaks – Antique Machine!

The Saloon Bar (order a martini or classic cocktail):

Dinner at the Valley Inn in Sherman Oaks

Dinner at the Valley Inn in Sherman Oaks – The “Old School” Saloon Bar (have a cocktail!)

Dinner at the Valley Inn in Sherman Oaks

Dinner at the Valley Inn in Sherman Oaks – The “Old School” Saloon Bar (have a martini!)

There are two public dining rooms, the John Wooden Board Room and the Main Dining Room, and there’s a private dining room in the back available for small parties.

Dinner at the Valley Inn in Sherman Oaks

Dinner at the Valley Inn in Sherman Oaks – John Wooden & Main Dining Rooms

Dinner at the Valley Inn in Sherman Oaks

Dinner at the Valley Inn in Sherman Oaks – John Wooden Board Room (Dining Room)

Dinner at the Valley Inn in Sherman Oaks

Dinner at the Valley Inn in Sherman Oaks – Main Dining Room

Dinner at the Valley Inn in Sherman Oaks

Dinner at the Valley Inn in Sherman Oaks – Fine Wine!

Dinner at the Valley Inn in Sherman Oaks

Dinner at the Valley Inn in Sherman Oaks – Private Dining Room & Fine Wine Reserve

 

On The Menu: Fried calamari with marinara sauce, Boston clam chowder with soup crackers, Caesar salad, BBQ baby back ribs with wedge fries & coleslaw, bread & butter, a glass of red wine (Artesa Pinot Noir 2013), a coke and a hot fudge sundae for dessert.

Dinner at the Valley Inn in Sherman Oaks

Dinner at the Valley Inn in Sherman Oaks – Red Wine! Artesa Pinot Noir 2013

Dinner at the Valley Inn in Sherman Oaks

Dinner at the Valley Inn in Sherman Oaks – Fried Calamari with marinara sauce

Dinner at the Valley Inn in Sherman Oaks

Dinner at the Valley Inn in Sherman Oaks – Boston Clam Chowder

Dinner at the Valley Inn in Sherman Oaks

Dinner at the Valley Inn in Sherman Oaks – Caesar Salad

Dinner at the Valley Inn in Sherman Oaks

Dinner at the Valley Inn in Sherman Oaks – BBQ Baby Back Ribs w/Wedge Potatoes & Coleslaw

Dessert: Happy Birthday to me! A classic Hot Fudge Sundae!

Dinner at the Valley Inn in Sherman Oaks

Dinner at the Valley Inn in Sherman Oaks – Hot Fudge Sundae

NOTE: The coffee machine was broken, so they could only offer us decaf…NO COFFEE! We were told they were having it fixed “tomorrow” but that didn’t help us at dinner.

Dinner at the Valley Inn in Sherman Oaks

Dinner at the Valley Inn in Sherman Oaks

The food is good, not great. The atmosphere is good if you like the “retro” dining experience. It’s not a cheap meal, market price for lobster here was $39 per pound.

I would not order the ribs again (they were lacking seasoning and not very good), instead I would have steak and/or lobster.

THE SERVICE NEEDS WORK!!!!! Our server didn’t smile once and seemed totally overworked, which is impossible for a restaurant this size, it was early, and it wasn’t very busy. The service was slow and her attention to detail and our needs while dining was lacking (to put it nicely). There’s a regular crowd that eats and drinks here, and they seem to get better attention/service.

We had a fun party and ate a lot of food. It was a nice dinner, but could have been so much better! Good service and proper attention to the service makes a big difference!

I won’t patronize establishments with poor service where I’m treated as a 2nd class citizen, especially at their prices.

All photos copyright 2015 JoshWillTravel

Valley Inn Restaurant4557 Sherman Oaks Ave. Sherman Oaks 91403 (818)784-1163

Next time we’ll go back to Le Sanglier! Read the Blog> http://wp.me/p3dhVM-XM

 

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UPDATED November 25, 2018: Another Old School Steak Dinner at the Valley Inn!
We have been back and the experience was pretty much the same. We even sat in the same booth. It’s a big meal and a San Fernando Valley experience.
ON THE MENU: Ribeye steak (medium rare) with fries & veggies, fried calamari, salad with ranch dressing, bread & butter, a coke and a vanilla chocolate fudge sundae.
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