Pete’s Secret Home Cooking Recipes

Recipe and Ingredients

Cooking Direction

Southern Peach-Pear Cobbler

1 15oz can of peach slices in heavy syrup

1 15 oz can of pear slices in heavy syrup

1 cup self rising flour

¾ cup sugar

1 cup milk (2% fat)

1 teaspoon ground cinnamon

¼ teaspoon nutmeg

½ stick butter or margarine

Empty peaches, pears and syrup into 13”x 9” glass baking dish. In a separate bowl, mix together flour & sugar and slowly mix in milk until smooth. Drizzle flour mixture over peaches and pears and dot with butter.  Sprinkle ground cinnamon and nutmeg.  Preheat oven to 350 F degrees. Bake at 350 F degrees for 1 hour or until top is golden brown.  15 to 18 servings.

Asian Black-eye Peas Coconut Rice Pudding

1 15oz can of black-eye peas

1/3 cup sweet rice

1/3 cup sugar

1 13.7oz can coconut milk (low fat if possible)

1 cup of water

1 Dash of salt

Soak sweet rice in a bowl of water for 30 minutes and remove water.  Wash black-eye peas with water and strain.  In a pot, mix together water and coconut milk and bring it to a boil.  Reduce heat, add sweet rice, and stir constantly for 10 to 15 minutes or until rice is very tender.  Simmer heat, add black-eye peas and stir for 5 minutes.  Add a dash of salt, sugar, and stir until rice is smooth.  Remove pot from burner and let it cool.  4 to 6 servings.

Southern Banana Pudding

1/3 cup all-purpose flour

2/3 cup sugar

¼ teaspoon salt

6 egg yolks beaten

2 cups milk (2% fat)

2/3 teaspoon vanilla extract

2 tablespoons butter, soft

3 bananas, sliced 3/8” (well ripe)

1 box vanilla wafer cookies

In a medium saucepan, combine sugar, flour, and salt.  Add eggs and stir well.  Stir in milk and cook over low heat stirring constantly.  When mixture begins to thicken, remove from heat and continue to stir, cooling slightly.  Stir in vanilla extract and soft butter.  In a 9”x 9” glass baking dish, layer wafers and bananas at the bottom of the dish.  Pour pudding mixture into the dish and refrigerate for at least 1 hour.  6 to 8 servings.

* Optional: Add 5 strawberries (cut) and 1 kiwi (cut) with 2 bananas instead of 3 bananas.

Oven Grilled Teriyaki Chicken Wings

3 pounds of chicken wings

1¼ oz pouch of Teriyaki marinade mix

½ teaspoon of ground ginger

½ cup of water

In a cup, stir water, marinade mix, and ginger.  Pour mix over wings and marinade in a large bowl.  Refrigerate for at least 1 hour or overnight.  Pre-heat oven to 450 F.  Bake wings on top of the grill in a baking pan for 45 minutes or until well done.  Serve with hot steamed long grain rice.

* This recipe can also be used with pork ribs.

Mediterranean Chicken Parcels

6 skinless chicken breast fillets

2 cups mozzarella cheese

3 ½ cups sliced zucchini

6 large sliced tomatoes

1 tablespoon olive oil

1 small bunch basil or oregano

½ teaspoon of black pepper

Slash chicken breast at intervals (3) and place cheese between the cuts.  Cut 6 pieces of foil in 10 inches square and brush with oil.  Place sliced zucchini and sliced tomatoes on top of the foil and sprinkle with black pepper.  Scatter over the vegetables with chopped basil.  Place chicken on top of the pile of vegetables and then wrap in the foil.  Pre-heat oven to 400 F and bake for 30 minutes on a cookie sheet.  Serve with hot steamed long grain rice.

Harlequin Chicken

10 skinless and boneless chicken thighs

1 medium onion

1 each red, green, and yellow bell peppers

1 tablespoon sunflower oil

14 oz can chopped tomatoes

2 tablespoon chopped fresh parsley

Black pepper

Cut chicken thighs into bite-sized pieces.  Peel and thinly slice the onion.  Seed the bell peppers and cut into small diamond shapes.  Heat the oil in a shallow skillet.  Add the chicken and onion and stir-fry quickly until golden.  Add the bell peppers and cook for 2-3 minutes.  Stir in the tomatoes, parsley, and season with black pepper.  Cover tightly and simmer for about 15 minutes or until chicken and vegetables are tender.  Serve with hot steamed long grain rice.

* This recipe can also be used with beef.

Sweet & Sour Drumsticks

8 chicken drumsticks

4 tablespoon red wine vinegar

2 tablespoon tomato paste

2 tablespoon lite soy sauce

2 tablespoon honey

1 tablespoon Worcestershire sauce

1 garlic clove

1 pinch cayenne pepper or crushed red pepper

1 dash of salt and pepper

In a bowl, mix together red wine vinegar, tomato paste, soy sauce, honey, Worcestershire sauce, garlic, and cayenne pepper.  Slash chicken drumsticks 2 –3 times with a sharp knife.  Pour the mix in a large bowl with the chicken drumsticks and marinade.  Refrigerate for at least 1 hour or overnight.  Pre-heat oven to 450 F and bake chicken drumsticks on top of a grilled baking pan for 45 minutes or until done.  Make sure to turn chicken every 20 minutes during cooking.  Serve with hot steamed long grain rice.

* This recipe can also be used with pork ribs.

Coconut Curried Chicken

1½ - 2 pounds chicken drumsticks or thighs

2 teaspoons each of cornstarch and dry sherry

½ teaspoon salt

1 teaspoon sugar

2 large potatoes

1 large onion

3 tablespoons oil

2 tablespoons curry powder

1 teaspoon crushed red pepper or cayenne pepper

1 cup chicken broth

1 cup coconut milk

In a casserole, mix together coconut milk, chicken broth, crushed red pepper, curry powder, oil, sugar, salt, cornstarch, and dry sherry.  Place chicken in the casserole and let it stands for 15 minutes.  Peel and cut onion into 8 equal wedges and place in the casserole.  Peel and cut the potatoes into 4 equal quadrants and place them in the casserole.  Bring the casserole to a boil and then simmer with the cover on for 30 minutes.  Remove the cover and simmer additional 10 to 15 minutes.  Let it cool and serve with hot steamed long grain rice.  4 to 5 servings.

*This recipe can also be used with beef and shrimp.

Red Wine Pasta Sauce

1 28 oz can of crushed tomato, stewed or puree

1 6 oz can tomato paste

3 cloves of garlic (minced)

1 small onion (fine-diced)

1 tablespoon of olive oil

1 tablespoon of basil (dried)

1 tablespoon of parsley (dried)

½ teaspoon of oregano (dried)

1 teaspoon of salt

1 dash of pepper

1 teaspoon of sugar to help reduce the acid

¼ cup of table red wine (cabernet sauvignon)

½ green pepper (fine-diced) (optional)

1 tablespoon of sliced ripe black olive (optional)

In a bowl, thoroughly mix crushed tomato, tomato paste, basil, parsley, oregano, salt, pepper, sugar, red wine, green pepper, and black olive.  In a saucepot, heat and sauté olive oil, onion, and garlic on medium-low heat until lightly cook.  Pour mix into the saucepot and stir in low heat until the sauce is well blend.  Simmer the sauce with the cover on for about 1 to 2 hours and stir occasionally as the mixture cooks. Add additional spices as needed. To thicken the sauce, simmer the sauce uncovered until thick and put cover back on. To thin the sauce, slightly add water and continue to simmer with cover on. 

* Prepare one pound of linguine as directed on the box label.  Pour the pasta sauce over the cooked linguine. 

* (Optional) add breaded fried chicken to the cooked linguine and pour sauce over chicken and the linguine.

Thai Red Curry Coconut Rice With Pork

1 cup coconut milk

2-3 teaspoons Thai red curry paste

1 tablespoon canola oil

1 pound pork tenderloin, trimmed, cut into ½-inch  

   Pieces

1 teaspoon salt

1 can 20-oz pineapple tidbits, drained

4 cups cooked long-grain rice

½ cup chopped fresh basil leaves

1 sliced red bell pepper (optional)

Whisk together coconut milk and curry paste in a small bowl and set aside.  Heat oil in a large skillet over medium-high heat.  Add pork and salt and cook stirring occasionally, 4 to 5 minutes until cooked through.  Stir in pineapple and cook until heated.  Add rice and coconut milk mixture, stir until well combined and heated through.  Add basil and serve immediately.  Garnish with bell pepper.

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Food Item

Qty

Total Calories

Sat-Fat Calories

Egg, large

1

79

15

Egg yolk

1

63

15

Egg white

1

16

0

Low-Fat milk (2%)

1 cup or 8 fl oz

121

27

Coconut milk

1 fl oz

56

32

Butter, regular

1 tblspoon

100

65

Margarine, soft

1 tblspoon

100

18

Mozzarella cheese, whole milk

1 oz

80

34

Chicken broth

1 cup or 8 fl oz

189

30

Olive oil

1 tblspoon or ½ fl oz

119

16

Canola oil

1 tblspoon or ½ fl oz

120

9

Flour, wheat (self-rising)

1 cup

440

2

Rice, long grain enriched (dry)

¼ cup

150

0

Chicken

Breast, raw (no skin)

1 oz

31

1

Breast, roasted with skin

1 oz

56

6

Breast, roasted with skin

½ breast

193

19

Drumstick, raw (no skin)

1 oz

34

2

Drumstick, roasted with skin

1 oz

61

8

Drumstick, roasted with skin

1 drumstick

112

14

Thigh, raw (no skin)

1 oz

34

3

Thigh, roasted with skin

1 oz

70

11

Thigh, roasted with skin

1 thigh

153

24

Wing, raw (no skin)

1 oz

36

2

Wing, roasted with skin

1 oz

82

14

Wing, roasted with skin

1 wing

99

17

Pork

Loin, broiled (lean & fat)

1 oz

98

25

Loin, broiled (lean only)

1 oz

73

13

Spareribs, braised

1 oz

113

30

Beef

Chuck Steak, braised (lean & fat)

1 oz

108

32

Chuck Steak, braised (lean only)

1 oz

78

18

Fish & Shellfish

Lobster, cooked

1 LB

431

21

Shrimp, large

1

7

Less than 1

Salmon (king), baked or steamed

1 oz

76

8