We cooked this up at the Pa Club with Mike , Its AWESOME MMMMMMM :0) Its a Greek Dish
SPANAKOPITA
INGREDIENTS
2 PACKAGES CHOPPED FROZEN SPINACH
1 QUART RICOTTA CHEESE
¾ CUP OF FETA CHEESE
4 EGGS
1 SMALL ONION
MINCED GARLIC TO TASTE
SALT TO TASTE
PEPPER TO TASTE
MELTED BUTTER
OLIVE OIL
FILO DOUGH
COOK THE SPINACH AND DRAIN THROUGHLY
FINELY CHOP THE ONION AND HEAT IN FRYING PAN WITH A LITTLE OLIVE OIL
LET THE SPINACH AND ONION COOL
IN A LARGE MIXING BOWL COMBINE THE RICOTTA, FETA, EGGS GARLIC, SALT, AND PEPPER
ADD THE SPINACH AND ONIONS TO THE MIXING BOWL AND MIX WELL (USE YOUR HANDS)
USE BUTTER OR OLIVE OIL TO COAT THE BOTTOM OF A LARGE BAKING DISH
LAYER 3 TO 4 SHEETS OF FILO DOUGH IN BOTTOM OF DISH BRUSHING ON MELTED BUTTER OR OLIVE OIL BETWEEN SHEETS
SPREAD 1/3 OF THE SPINACH MIX OVER THE FILO DOUGH
COVER THIS MIX WITH 3 TO 4 SHEETS OF FILO AS ABOVE
REPEAT THIS PROCESS UNTIL MIX IS FINISHED THE TOP LAYER OF DOUGH MUST BE BRUSHED WITH BUTTER
PLACE BAKING DISH IN PREHEATED 350 DEGREE OVEN FOR AT LEAST 50 MINUTES OR UNTIL TOP IS GOLDEN
LET COOL THEN CUT TO DESIRED SERVING SIZE
CAN BE SERVED HOT OR COLD
GreenApple - PecanCake
w/ Caramel Sauce
Ingredients:
2½ Cups Sugar
3 eggs
1½ Cups Vegetable Oil
3 cups all-purpose Flour
1½ cup Chopped Pecans
2½ cups Golden Delicious or Granny Smith Apples, Peeled + Diced
(½ Cup Golden Raisins *Optional*)
1. Preheat oven to 350° degrees.
2. Mix , Sugar, Eggs and Oil.
3. Add Flour Slowly to mix - *Mix Well*
4. Mix in Apples, Pecans, and Vanilla.
5. Pour Mix in lightly floured and greased 13 x 9 baking dish, spread evenly.
6. Bake for 45-60 minutes or until fork comes out clean.
Caramel Topping
Ingredients:
3 sticks of butter
2 cups brown sugar
¼ cup milk
1. Heat all ingredients together over medium heat.
2. Bring to boil and whisk all ingredients over heat for 3 minutes.
3. Remove from heat and continue whisking.
4. Punch holes in top of cake and pour half of caramel sauce over top of cake.
5. Place extra sauce in air tight container - its good for a week, re-heat it over low heat.
*serve with whip cream or vanilla ice cream.
**you can also plate the cake and drizzle the sauce over top and serve with ice cream or whip cream.
Chicken Kavaran
This is a awesome Bulgarian Meal From the Cooking Show Cooking With Papa Tuck . You’ll love it :0)) You’ll need a bag of Onions . This meal feeds six people .
Ingredients
3 lbs Boneless skinless chicken
1 bag of 0nions “ about 12 medium sized “
3 large red peppers
3 large Tomatoes
1 one lb. Prego jar Tomato sauce
3 or 4 cups water
1 cup flour
1 tea spoon Montreal Chicken Season
¼ tea spoon Black Pepper
1 tea spoon salt
1 and a ½ table spoons Basil
1 tea spoon Oregano
¼ tea spoon Tarragon
½ tea spoon Paprika
2 cloves garlic Chopped
Olive oil
So lets get started Cut the chicken into chunks “ about 2 inch Chunks” Cover the bottom of the frying pan with olive oil and brown the chicken on low heat . Keep turning the chicken so all sides are cooked. It won’t turn brown but it will turn white. It doesn’t need to cook all the way through yet . While that’s cooking on a low heat , Cut up the Onions into ¼ inch slices . As the chicken is done remove it from the frying pan and cook the onions . Do the same thing with the onions . Cover the bottom of the fry pan with olive oil and cook on medium heat until the onions are tender . Remember the more onions the better . While the onions are cooking cut up the peppers into slices or chunks and dice up the tomatoes and cloves of garlic. As the onions are done Put the Chicken & onions into a large electric fryer on 350. Deg. Add the tomatoes , garlic & peppers . Mix them all together . Now mix up one cup of flour with water and make a paste . Get all the clumps out. Add the paste and mix it in. Then add the jar of tomato sauce to it . Use the sauce jar and add two jars of
water . Keep stirring it all together . Now add all spices stir it up real good and cover it with the cooker top. Let it cook on 350 for about 15 minutes . Check the peppers . When they are tender its done. Also check the chicken by cutting one of the large chunks in half. Make sure the chicken is white. Now I used a large electric cooker to cook everything in . And a large fry pan on the stove to cook the Onions and peppers .
This is a awesome Meal Enjoy :0)
Papa Tuck’s Chicken Wings
Ingredients :
2 - 16 oz hot sauce “ Durkeys if you can find it’
1 - cup ketchup
1- table spoon Worcestershire sauce
½ fresh lemon
8 to ten pounds of chicken wings . “Fresh wings from meat room work best”
50 fl oz’s of Peanut oil or Crisco
1 to 3 sticks of butter
“The more butter you add the milder it gets”
Put your oil into a deep fryer and bring oil up to temp . Start frying the wings . As they get done put them into a casserole dish or roasting pan. Test one to make sure they are cooked . The meat will be all white . They will be golden brown . Repeat process until all wings are cooked spreading them out in the big dish. While they are frying up make your sauce . In a sauce pan add hot sauce , Worcestershire sauce , cup ketchup , ½ fresh lemon . Add the lemon juice only by squeezing the juice in. Bring it to a soft boil and keep it stirred . Do not let it burn . Once it comes to a boil add one stick of butter . The butter cuts down the hot spice and gives it a great flavor . Add another stick or two if you want . That’s up to your hot or mild taste. I use two sticks of butter in mine.
Once the sauce has cooked and the butter has melted in turn the burner off and pour the sauce all over your wings . Cover the wings with the sauce . Put foil on top of the dish and put in oven on warm to Keep them warm until you serve . Enjoy :0)
Papa Tucks Short Ribs With Dave
Ingredients
5 - pounds short Ribs “ Bone In”
5- cups carrots “Or a Bunch”
1- cup celery “ Chopped”
1- large onion “ Sliced”
1- cup Red Wine
2- table spoons beef stock “ Paste” Not liquid”
3- cloves minced garlic
2- cups flour
1 - tea spoon onion powder
1- tea spoon garlic powder
¼ teaspoon black pepper
¼ teaspoon salt
5- table spoons olive oil
2- cups water
Directions :
Add the flour , salt , pepper, garlic powder and onion powder to a big zip lock bag. Shake it all up and one at a time put the short ribs into the bag and flour them up. As you take the ribs from the bag lay them into a frying pan with the heated olive oil . Brown the ribs on each side for a few minutes . Just brown the ribs. As the ribs brown put them flat into a roasting pan. “Do not put them on top of each other” . Spread them out and add all other over the top of the ribs. Short of mix up the liquids together and poor it over the top of the ribs . Cover the roasting pan with foil “ Shiny side facing the food”. Put them into a preheated oven at 375 for 2 ½ hours .
Check them once in a while to make sure the liquid has not cooked out. Add a cup of water as needed . But not to much. Just keep the juice in the pot . Do not add anymore wine.
Enjoy :0)
DEDICATION
Pa Pa Tuck’s cookbook is dedicated to all the Mom ands Dads that will be. For the upcoming families to have a taste of Family dining that have been enjoyed by my ancestors. I dedicate this book to my mom and dad. With out them passing most of the recipes down we would have not had a chance to cook these great foods. These foods stand for family dinning that you will cherish with your family as you watch your children become adults. I dedicate this cookbook to you. I also dedicate Pa, Pa Tuck’s cookbook to my brother who seems to lose my lasagna recipe every year at Christmas time. He loves to have my lasagna every year on Christmas day. Brother now you can put Pa, Pa, Tuck’s cookbook on your kitchen bookshelf.
Pa Pa Tuck’s Pasta Sauce
Step By Step Full Dinner
This has been in the Family for lots of years. I remember watching my mom and dad prep this sauce 44 years ago. Mom told me once that gram use to make it with the canned tomatoes from the garden. Over the years, I have added and changed a few things. But the sauce is the sauce.
Feeds 10 people easily with sauce left over for homemade pizza.
You are going to need a large frying pan and two very large saucepots.
Ingreedience:
We will do the Meat Balls After the sauce
2-lbs Thin Spaghetti (I use Thin) But use what you like.
3- 8oz fresh Mushrooms sliced
3- Packages of sweet Italian sausage (eight to the package)
2 - 6.5 oz sticks of Pepperoni (I use Boar’s Head Italian)
1- Green Pepper
1- Medium onion
4- 28 oz cans Hunts Crushed Tomatoes
4- 28 oz cans cold water
1- Can of tomato Paste 6 oz
1- Pinch of Sugar (just a big pinch)
1 ¼ cup of Red cooking wine (Holland House)
1- Tea spoon Chopped fresh Garlic
½-tea spoon Garlic Powder
2- Table spoon Worcestershire Sauce
4- Table spoon Extra Virgin Olive Oil
½-tea spoon oregano leaf
½ teaspoon Italian Seasoning (McCormick)
½ teaspoon Basil Leaves
1- Teaspoon Parsley Flakes
1- Whole bay leaf
Lets Get Started, Put four cans of Hunts Crushed Tomatoes and the tomato Paste into a big saucepot. As you empty each can into the pot fill it with cold water and add the water to the pot from the can. This will help get all the tomatoes out of the can, and you need the four cans of water anyhow. Turn the burner on medium heat to start warming it up. Keep it stirred so not to burn it. In Another frying pan put all your sausage in and spread them out some may be on top of one another it does not matter. Add one cup of cold water put a top on it and start cooking the sausages on medium heat. Keep eye on the sausages so not to burn them, Keep them stored and add a ½ cup of water as the water cooks out. They take about ½ hour to cook. If you need to turn the burner up do it. AS they start getting done take the top off and let water cook right out of them. This will leave them in the oils from cooking. When they are, done take them from the frying pan and set the aside. Now add all your spices to the sauce and the onion and pepper. Before adding the onion and green pepper, Cut the onion in half and deseed the green pepper. Cut the green pepper into slices. Know add everything to the sauce. Everything except for the Mushroom’s Pasta and Pepperoni, They will go in later. Bring the sauce to a boil and keep it stirred. Boil it for twenty minutes with the top off. Keep it stirred. After it, boils for twenty minutes turn it down to a simmer. Keep it stirred; when it starts simmering add the pepperoni. Take your pepperoni and cut it into ¼-inch slices. Then put the sliced pepperoni into the sauce. Now add your cooked sausage to the pot of sauce, and your meatballs I will tell you how to cook the meatballs in a minute. Cook it on a low simmer four three hours with a top on it but not tight. Let it breathe a little. Every ten or fifteen minutes stir it; make sure you stir it from the bottom up. I use a big wooden sauce spoon. After it, cooks for three hours add your mushrooms by dumping them right on top of the sauce. Stir the mushrooms in a little. They will float on top of the sauce that is fine as they cook they will blend in. When the mushrooms are tender, the sauce is done. Now remember the longer this sauce simmers on a very low heat the better it gets. I have cooked this sauce for twenty-four hours before. If I cook it that long, I keep a close eye on it and add a cup or two of water to it. I do not like it two thick but on the other hand I do not like it to thin neither. You will get the feel for it the more you cook it.
Now let us get back to those meatballs
Pa, Pa ,Tuck’s Meat Balls
Now I always prep and cook the meatballs while the sauce is cooking. They are added to it as it is cooked just to flavor them with the sauce.
Makes 25 meat balls
Ingreedience:
2 and a ½ pounds of hamburger (I use ground Chuck)
2- Sliced white bread (or 12 peaces of saltine crackers)
1- Small onion
1- Small green pepper
¼-teaspoon garlic powder
1- Cup vegetable oil
2- Eggs
Cut your onion and green pepper up very small you want it diced up. The smaller the dices the better. Put everything into a big bowl and mix it all together for about five minutes. After its mixed real good, it will be all blended together. Now in a big frying pan put the cup of veggie oil in. Do not turn it on yet. Take some meatball mix into your hands and roll it into a meatball Roll it very tight into a ball. The balls will be around two inches thick. This will give you about twenty-five meatballs. Once you have them all rolled into meat balls start putting them into the frying pan and short of roll them around to get the oil all over them. This will help fry them and not burn to the pan. Turn the burner on to medium heat and start browning them as they brown roll them so that all the meatball gets nice and brown. Be careful when you roll them so that they do not fall apart. Keep an eye on them they will start burning to the frying pan, you do not want that keep them rolled. You can put a top on the pan occasionally to help cook them all the way through. Again, keep an eye on them. They take about twenty minutes to cook. Once they are, done take them from the pan, Put them into a bowl and set them aside. You are going to add them to the pasta sauce later for flavor. NICE HUH.
Now that the sauce is all done you can cook the pasta Bring a big pot of cold water to a hard-boil and add the pasta to it after its boiling real good. Once you put the pasta into the boiling water put a top back onto it so it starts boiling quickly again. Keep it stirred so it does not stick together. Once it starts boiling again Time it for about 12 minutes checking it once in a while for tenderness. It is normally tender in about 12 minutes. As soon as the pasta is tender to the chew strain the water from it in the sink, Put the pasta right back into that pot and add two cups of the cook sauce to it. Mix it up and add a ½ stick of butter. Melt the butter into it by stirring it in. Make sure the burner is off. Your ready to serve. Nice job.
I like to serve with garlic bread. I use Coles Original Garlic Bread 16 oz package. And just cook it to there specks. It’s awesome.
Enjoy J
calzone recipe
1 1/2 cups warm water (105°F-115°F)
1 package (2 1/4 teaspoons) of active dry yeast (check the expiration date on the package)
3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)
2 Tbsp olive oil
2 teaspoons salt
1 teaspoon sugar
Method
Making Dough
1: In the large bowl of a heavy duty electric mixer (such as a Kitchen Aid), add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.
2 : Attach a mixing paddle to the mixer. Mix in the olive oil, flour, salt and sugar on low speed for about a minute. Remove the mixing paddle and replace with a dough hook. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don't have a mixer, you can mix and knead by hand.
3 : Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours. If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Place the bowl of dough in this warmed oven to rise.
At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.
Papa Tucks prosciutto & Cream Sauce
Ingredients
1 cup vodka “ The better the Vodka the Better the taste”
1 teaspoon crushed red pepper flakes
3 tablespoons olive oil
1 pound prosciutto, chopped
2 large clove garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
salt and pepper to taste
1 (28 ounce) can diced or crushed tomatoes
2 (8 ounce) cans tomato sauce
1 cup heavy cream
1 one pound box Penne Pasta
Directions
In a small bowl, combine vodka and red pepper flakes. Set aside for 1 hour.
Heat olive oil in a large skillet over medium heat. Sauté prosciutto, garlic, parsley, basil, salt and pepper until prosciutto is evenly brown. Pour in vodka mixture, and simmer 10 minutes. Add your tomatoes, and stir in with 1 (8 ounce) can water. Simmer 15 minutes. Stir in 1 cup heavy cream, and cook 4 minutes. Serve over the top of the pasta
Chicken Chicken Kavaran
