Terrence Ridgeway - Simple Recipes

SIMPLE RECIPES SIMPLE RECIPES Terrence Ridgeway Copyright 2015 Terrence Ridgeway ISBN-13:978-1519692436 ISBN-10:1519692439 DEDICATED To my Mother and Father Who gave me the wonderful gift of Life, I love you and thank you. To my Four Children Cory, Cierra, Tia and Owen I love you beyond words. To my Siblings Adrinne, Yvette, Tara, Wanda, Darryl, Jeffrey, Sonya, James, Kieth, Lawerence.. RIP Lonnie INTRODUCTION This is the first book of many that will open your eyes to the world of Cooking. You will learn to enjoy the art of taking a recipe and making a wonderful meal This book has many simple recipes that are easy to make and most enjoyable. SPECIAL THANKS TO Chuck D.

Diemert A teacher at Boces who gave me the opportunity to further my career in cooking. Peter Robinson For giving me a second chance making it possible to believe in myself again. Pastor Anne Skinner Who boosted my spirit and started me on a journey of writing and encouraged me to reach my potential and accomplish my desires. ABOUT THE AUTHOR Terrence Ridgeway is a loving and caring man whose passion is Cooking. He has been cooking for 30 years as a Sous Chef. He does a lot of Volunteer work and is presently with Hannah House Ministries, reaching out to those who are less fortunate.

He is Founder of Heavens Kitchen with teaching classes on Youtube. He teaches Baking and Cooking classes to the Youth. Cooking is his life and often has said I love cooking as I love sharing with others LEMON PEPPER CHICKEN Ingredients: 1 pound Chicken (Breasts, Thighs or your preference) Breading Recipe: Seasoned Salt Bread Crumbs Onion Powder Garlic Powder (1) Wash Chicken thoroughly. Dice Onion in a pan and sauted. Sprinkle over chicken. (2) Mix Breading Ingredients, Bread Chicken and put on sheet tray.

Place in oven at 350 400 for 45 Minutes or until Chicken reaches 165 (check with thermometer) NOTES: CHICKEN & DUMPLINGS Serves 8 10 Ingredients: 1 Small Chicken stock Celery 1 Sweet diced small onion 2 cans Cream of Chicken soup Put in pot.. Dumplings: 1-5 pound bag flour for Dumplings Cold Water mix until it turns into dough. Make into a ball, flour table, roll out dough. Cut into inch squares, drop squares into water alternatively. Add 2 cans Cream of Chicken soup Put lid on pan, let simmer on low heat for 30 minutes. (2) Roll Chicken in flour; give it a nice coating then deep fry in Crisco Oil. (3) Fry till crisp, let it drain. (3) Fry till crisp, let it drain.

While it is draining heat up BBQ Sauce with honey (Taste to your preference) (4) While Chicken is draining and sauce heating make sure sauce doesnt get too hot, just heat to melt honey and thin sauce. (5) Take injector, fill with BBQ sauce. Inject in middle of each part of Chicken until Chicken bubbles. (6) Get sheet pan ready (7) As you inject each piece of Chicken place on sheet pan. (8) Put in oven at warm setting to keep warm. (9) It will taste so good it will make you want to slap your momma.

FRIED BBQ This recipe is the same as Recipe for BBQ Chicken on previous page except you dont inject the Chicken. When Chicken is done, cover Chicken with sauce and warm. MEAT SAUTEED LASAGNE Serving 12 Ingredients: 5 pounds of Noodles 1 stick of Butter Parsley Flakes Spaghetti Sauce Parmesan Cheese 3 Pounds of Hamburger (Beef or Turkey) 2 Diced Onions 5 Pounds of Mozzarella Cheese Garlic Powder to taste Oregano Boil noodles, while they are boiling cook hamburger, skinless sausage and onions all together. In separate pan put in butter, oregano and melt butter. Drain noodles, use a large pan and put spaghetti sauce in bottom. Layered in pan.

Butter sauce, Noodles Butter sauce, of the meat to cover noodles, Mozzarella Cheese, Spaghetti Sauce (Your choice) Repeat layers two more times. Last layer of noodles let it simmer in butter sauce for 4 minutes on low. Layer top with noodles, spaghetti sauce and then smother with Cheese on top. Bake at 350 for 1 hour or till cheese melts. CAJUN CHICKEN Serving 6 Ingredients: 6 Breasts of Chicken Cajun Seasoning Pepper Flour Seasoning Salt Crisco Oil Mix ingredients together and rub on Breasts, after roll in flour. 6 Breasts approx.

Pound Cut breasts in a slant Let grease get up to 300 Gently put chicken in grease and turn when cooking. Enjoy CHICKEN CORDON BLEU Serving 6 Ingredients: 6 Breasts of Chicken ( Beat Flat) Pound Ham Pound Swiss Cheese 1 Box Bread Crumbs 12 Eggs After beating the breast thin, layer the ham on the top of each breast, then the cheese on top of ham. Roll the breast to an oval shape. After you roll hold together with a toothpick and dip in beaten eggs, then roll in bread crumbs until fully covered. Lay Chicken in pan with toothpick facing up. Cook for 45 minutes in oven set at 350.

When done toothpick should come out clear. Serve with vegetables, french fries or rice. Pour ranch dressing on or hot sauce, whatever you prefer. CHICKEN CACCIATORE Serving 6 Ingredients: 6 leg quarters cleaned 2 pound bag of potatoes, pealed cut into 4 2 peppers cut into strips 2 bags small carrots 3 sweet onions diced 1 can tomato soup 2 medium cans of spaghetti sauce Put all ingredients except spaghetti sauce and soup into slow cooker. Cook until chicken is 165 when poked. Cook slow. Cook slow.

After this is done take spaghetti sauce and tomato soup and pour in slow cooker with other ingredients. Let simmer until juices flow..30 min. Serve with Rice CHICKEN PARMESIAN Serving 6 Ingredients: 6 Breasts of chicken pound till flat set aside 12 Eggs 1 bag breadcrumbs Mozzarella Cheese Spaghetti sause Two Bowls Bowl one beat the 12 eggs, in second bowl put the bag of breadcrumbs. Dip chicken in Eggs and then in the Bread Crumbs. Use Crisco Oil at low temperature, fry to light brown color. Cook till chicken has a hard shell.