No Oil Vegan Fresh Tomato Marinara Sauce

Ingredients
• 6- 8 pounds tomatoes, seeded and diced
• ¼ cup of basil flakes or fresh minced basil
• ¼ cup of oregano flakes or fresh minced oregano
• ½ cup of parsley flakes or fresh minced parsley
• 2-3 large onions, preferable Vidalia, peeled and minced
• 3 cloves garlic, minced or 2 TBL of garlic powder
• ¼ to ½ cup of Braggs Amino Acids (start with ¼ cup up to ½ cup depending on taste)
• optional spices- cayenne pepper (spicy) or black pepper
• Optional- 1 jar of roasted red peppers, including the water, pureed for a thicker sauce
(Read the ingredients- make sure the jar of red peppers does not include any added oil)
Directions
1. In large saucepan, cook tomatoes after chopping and add minced basil over medium-low heat until tomatoes are soft.
2. Meanwhile, in medium skillet, sauté onion and garlic in ¼ cup of amino acids until onions are translucent.
3. Add onion mixture to tomato mixture with additional spices (and if applicable roasted red peppers with it’s juice) Bring to a boil, then allow to simmer, stirring about every 30 minutes up to 4 hours or until you are happy with taste and texture. Add additional Amino Acids if necessary.

fastest way
http://www.thekitchn.com/how-to-make-basic-tomato-sauce-with-fresh-tomatoes-cooking-lessons-from-the-kitchn-193622

black pepper steak

1. use back of the knife hit the beef /lamb

2. use fork pork at the beef before you marinate the beef/lamb

3.  slightly apply oil, then put salt and pepper to rub the beef/lamb, marinate it up to 1 hours.

4. heat the pan with olive oil, put in the beef/lamb almost 1 mins (or turn into brown) then turn over another side.

5. heat the oven with 170celcius (around half time, take out and turn over another side if the oven is only heat from top)
(A) 5-7 minutes for rare
(B) 12-15 minutes for medium
(C) 20-25 minutes for well done

6. Cover with foil and let rest 5 minutes

http://jingyan.baidu.com/article/7c6fb42844aa0080652c904c.html

http://www.xiachufang.com/recipe/1012398/

http://www.youtube.com/watch?v=KWKOgdnp5mQ

http://www.xinshipu.com/%E9%BB%91%E6%A4%92%E7%89%9B%E6%8E%92-207730.htm

lamb steak

https://ph.answers.yahoo.com/question/index?qid=20080120041503AAM1DMq

creamy carbonara spaghetti

Filipino style creamy carbonara recipe is another simple pasta dish. It is usually consist of pasta and a creamy white sauce topped with ham and bacon.

Estimated time of preparation and cooking: 15-30 minutes.
Good for 4-6 person.

Ingredients:
500 grams Fettucine noodles(or any desired pasta)
1 can evaporated milk
250 ml all purpose cream
1 can creamed of mushroom soup
200 grams sweet ham
200 grams bacon
1 head garlic, minced
1 onion, minced
1 teaspoon ground pepper
2 tablespoons olive oil
250 grams grated Parmesan cheese
2 tablespoon parsley, chopped(optional)

Procedures:
Part 1
1. In a large pot, prepare the pasta based on cooking instructions. Set aside.

Part 2
2. Fry the bacon but not too crispy. drain and cut into small pieces. Set aside.
3. Fry the ham, drain and cut into small square pieces. Set aside.

Part 3
4. In a pan, heat oil and saute garlic and onion. Add 3/4 of fried bacon and ham.
5. Add evaporated milk and creamed mushroom soup.
6. Add the all purpose cream and grated parmesan cheese. Stir and bring to boil.
7. Season with ground pepper.
8. Add more evaporated milk or a cup of water if the sauce is too creamy or salty.
9. Simmer until beginning to thicken. Remove from heat.
10. Prepare pasta on pasta tray, top with grated Parmesan cheese together with the remaining bacon and ham bits and chopped parsley.
11. Serve with garlic bread. Enjoy

Notes:
1. For additional ingredients, you may add 250 grams of mushrooms and a can of tuna saute together with bacon and ham.

【马铃薯泥 mashed potatoes】

【马铃薯泥 mashed potatoes】

材料：
马铃薯 potato - 500g
牛奶 / 鲜奶 fresh milk - 125ml
牛油 butter - 34g
盐 salt - 1小匙

酱汁：
蚝油 oyster sauce - 3大匙
水 water - 300ml
玉米粉 corn flour - 3小匙
糖 sugar - 3小匙
胡椒粉 - 适量
(把所有搅拌均匀)
牛奶 fresh milk - 3大匙

做法：
1. 将马铃薯洗净剥皮切小块，蒸熟后压成泥状。
2. 锅内放入牛油融化，放入薯泥，加入鲜奶和盐 (盐不要以下加完，可以一面试试味道一面加) 开始搅拌，至到收干 (也不要搅得太干哦！因为薯泥放凉后会更干的)。
3. 中火锅内放入牛油，待融化后，搅拌均匀好的酱汁，待滚，之后加入鲜奶搅拌，就可以了。

椰香南瓜饼

• 甜味菜品口味
• 煎主要工艺
• 半小时所需时间
• 简单制作难度
• 平底锅 蒸锅所用厨具

食材明细

• 南瓜（去皮去囊）450克
• 糯米粉360克
• 细砂糖45克
• 黄油30克
• 炼乳10克

• 红豆沙适量

菜谱精灵：不在电脑前也能看菜谱，免费下载>>制作步骤

• 
  1.  南瓜去囊去皮后，切片，上蒸锅蒸熟。

• 
  2.  蒸熟的南瓜倒掉多余的水，入容器，加黄油，细砂糖和炼乳打匀。

• 
  3.  分次加入糯米粉。

• 
  4.  和成不粘手的面团。

• 
  5.  分次25克一个的小挤子，可做28个。

• 
  6.  将面团压扁，包入适量的红豆沙。

• 
  7.  搓圆。

• 
  8.  按压成圆饼形后，两面均匀的裹上椰蓉。

• 
  9.  起锅，放适量的油，4成热时，下南瓜饼，小火煎至2面金黄即可。

椰香南瓜饼做法小贴士

1.如面团偏干，可添加适量的牛奶或者水，注意不要多，面团不粘手即可。



2.多余的南瓜饼，裹上椰蓉后，摆入保鲜盒冷冻，每层中间隔上烘培纸。

地瓜丸

• 甜味菜品口味
• 炸主要工艺
• 廿分钟所需时间
• 简单制作难度
• 炒锅所用厨具

食材明细

• 地瓜400g
• 糯米粉100g

• 白砂糖20g

• 植物油1000ml

菜谱精灵：不在电脑前也能看菜谱，免费下载>>制作步骤

• 
  1.  材料图

• 
  2.  地瓜削皮洗净，切成薄片。也可以带皮整个烀，我为了节省时间

• 
  3.  放入锅中，加热蒸熟

• 
  4.  熟了的地瓜放在盆子里，放凉。

• 
  5.  加入糯米粉和白糖，和均匀。可以直接用手揉，因为地瓜没有做成泥

• 
  6.  揉均匀后，成地瓜面

• 
  7.  把手沾上清水，把地瓜做成丸子状

• 
  8.  7成热油温，将做好的地瓜丸子放入炸制

• 
  9.  丸子表面成金黄色，漂浮起来的时候就可以出锅啦！

地瓜丸子做法小贴士

1、地瓜可以带皮蒸熟，后去皮使用

2、做丸子的时候手上沾水是为了防粘

3、面糊较稀的时候，可以直接用虎口挤丸子

4、这种丸子不用刻意整形，奇形怪状的才正宗

奶香玉米粑

• 菜品口味
• 煎主要工艺
• 十分钟所需时间
• 简单制作难度
• 平底锅所用厨具

食材明细

• 玉米粉150克
• 糯米粉150克
• 白糖30克
• 牛奶适量

• 
  1.  准备材料，我用的玉米粉和糯米粉是1：1，你喜欢吃软糯一点可以提高糯米粉的比例。

• 
  2.  将三种材料混合，一边加牛奶一边用筷子搅成雪花片状。

• 
  3.  再用手揉成一个玉米面团。

• 
  4.  分成六个小挤子，取一个小挤子搓成长条，再往里打卷。

• 
  5.  卷好就成一个靶子状了

• 
  6.  平底

•