My Recipes in life.

by Jeffery Page

Basic Breakfast

1 tomato sliced w/ cracked black pepper and sprinkle sea salt

1 poached egg hard

1 english muffin w/ vegan butter

Breakfast Potatoes

3 potatoes 

1 clove of garlic

1 green onion

olive oil

sea salt

The Pyramid Breakfast

1 Waffle served with Vegan Butter Maple Syrup and Raspberries

1 Poached Egg Hard w/ Basil

1 English Muffin with Vegan Butter

1 cup of Seasonal Fresh Fruit

2 Vegan Sausage Links

4 oz. cup of Freshly Squeezed Orange Juice

12 oz of Coffee

1/4 bar of Chocolate

Poached Bagel

1 egg Poached 

1 Everything bagel

Fresh Basil

Butter

Dash of Sea Salt

Olives

Delicious English Breakfast Sandwich

2 scrabbled eggs

English Muffin

Red Pepper Hummus

Lt. Butter

Black & White Delight

Black Olives

Vegan Cream Cheese

Everything Bagel

Sandwiches

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4 Cheese Potato Bread Grilled

Potato Bread

Gouda

sharp cheddar

provolone 

parmesan

light butter

garlic

Portobello Mushroom Panini

Portobello Mushrooms

Vegan Swiss Cheese

Bean Sprouts 

Sliced Olives with Olive oil

on Wheat Bread

Turkey Open Face Breakfast Club

1/4 lb of Turkey

4 Cheese Toast

sliced Cherry Tomatoes 

Butter

Dijon Mustard

Raspberries

Toasted Tuna Tomato Sandwich

1 can of Solid White Albacore

2 small pickles

lettuce

tomato

toasted wheat

veganaise

dijon mustard

swiss cheese 

cracked black pepper

Tomato Basil Spinach Sandwich

1 Whole Tomato

1/2 Spinach Bunch

Fresh Basil

Dijon Mustard

Black Pepper to tase

Sea Salt to Taste

Wheat Bread or Potato Bread

Soup

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Tomato Rice Basil Soup

1 can of Campbells soup

1 cup of Long Grain Brown Rice

Fresh Basil

1/2 tsp. of Sea Salt

1 thinly Sliced Green Onion

Freshly Grated Parmesan Cheese

Ramen Recipe

1 clove of Garlic

1 Green Onion

1/4 bunch of spinach cut fine

4 mini carrots of 1 whole carrot thinly sliced

A dash of thyme

A pinch of Sea Salt

1/4 tsp. of black pepper

Soy Sauce or Brenners

DINNERS

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Spinach Enchiladas

2 bunches of Spinach

2 cups of vegan cheddar

2 6 oz. cans of green sauce

1 can of black olives

1 cup of  Fresh Parmesan

Pizza, Potato, Spinach, Mushroom, Olive

1 pizza round dough.

1/2 cup of Spinach leaves

2 potatoes golden

1 1/2 Tbsp. Olive Oil. Kosher Salt.

3 oz. shredded Sottocenere al tartufo (Mild Truffle Cheese)

1 oz of Fontina cut in 1/2 in. cubes

2 1/2 oz. of Mozarella Low moisture slice thinly or into 1/2 cubes.

1 1/2 tsp. fresh Thyme leaves. dived use.

3 vine ripe tomatoes

1 can of black olives

1/4 cup of  Fresh Parmesan

Steam potatoes until they are easily pierced with a fork. Roughly 20 minutes. Remove and set aside until they are cool enough to touch. Use a small  sharp knife to remove the peels. Slice potatoes in 1/4 in. thick rounds and place into a small bowl. Preheat oven to 500 degrees 1 hour. Prepare and stretch the dough. Once stretched to desired size between 8-10”. brush edges inward to center of pizza with olive oil and sprinkle lightly and evenly sea salt to top of dough. Then lay out Sottocenere, Fontina, and Mozarella evenly over pizza.  ay potato slices evenly around pizza. Sprinkle 1 tsp. Thyme leaves over the top and place in the oven for 10 - 12 minutes or until crust is crispy and golden brown. Remove from oven and place remaining thyme. parmesan and add pepper and salt to taste.

Penne Rigate w/ Tomato and Vodka Cream Sauce

1 lb Penne Rigate

2  Tbsp. Butter

1 Medium Onion Finely Chopped

1 Tbsp. Garlic Chopped

1/2 tsp. Crushed Red Pepper Flakes

2/3 Cups Vodka

23 Fl oz. Bottle Strained Crushed Tomato

1/2 Cup of Heavy Cream

Tbsp. Fresh Chopped Oregano

Salt and Pepeer

1/2 Cup Grated Parmesan Cheese

(Pasta Bring 4 quarts of water to a boil for each pound of pasta. boil 10-12 minutes stirring occasionally. Remove from heat and drain)

1.Cook Penne until al dente, according to package directions. Drain reserving 1/2 cup pasta cooking water.

2.Melt butter in large skillet over medium heat. Add onion and sauce for 6 minutes or until soft. Add Garlic and red pepper flakes and sauce 1 minute longer.

3.Add Vodka, bring to a boil and boil for 4 minutes or until thickened. Add cream and 1 1/2 tsp oregano and simmer for 2 minutes or until flavors have come together. Season with salt and peeper to taste.

4.Toss sauce with penne adding a little pasta cooking water to loosen sauce as needed. Sprinkle with parmesan and remaining oregano.

SALMON w/ Asparagus and Green Cauliflower

1 small lime

2 tbs of butter

2 cloves of garlic

salmon

asparagus

green cauliflower 

preheat oven 400 degrees

mince garlic add butter in small bowl take lime and juice in with bowl

Place all asparagus spears and make cauliflower into bite size pieces rinse in cold water

In an oven safe glass casserole or loaf dish greased w/ butter.

Rinse salmon filets under cold water and set in the center of the dish.

Place asparagus and cauliflower in another oven dish cover with aluminum foil for 7-10 minutes.

Remove vegetables from oven and now place them around the salmon within the other dish. Take garlic butter lime and brush onto fish and vegetables. Place dish back into the oven for 10-14 minutes. remove from oven and enjoy.

Garlic Parmesan Baked EggPlant

1 Large Eggplant

6 tablespoons unsalted butter melted

1 cup of breadcrumbs

1/4 cup of Shredded Parmesan Cheese

1/4 teaspoon of Paprika

1/2 teaspoon Garlic Powder

1/2 teaspoon of 

Start by washing the eggplant and trim off the green stem. Slice the eggplant in 1/2” disks placing in a colander sprinkling salt on to them 30 minutes before turning on oven.

preheat oven 400 degrees

Next  mix melted butter in one bowl.

Mix breadcrumbs, parmesan and spices in another bowl.

Dip each disc in butter first then other mixture. then place on baking sheet covered in foil.

Bake in oven for 15 minutes at 400 degrees for minutes then flip them over baking for 7 minutes. 

Serve as golden brown.

 

Carmalized Broccoli with Garlic

3 tablespoons extra-virgin olive

2 tbs of butter

3 cloves of garlic minced

2 heads of Broccoli

1/2 cup water

pinch of crushed red pepper

salt and pepper 

2 tablespoons of fresh lemon juice

In a large deep skillet heat with 2 tablespoons of olive oil. Add the broccoli cut side down. 

Cover to moderate heat until richly browned on the cut side down. about 8 minutes.

Add water, cover, and cook until the water is just evaporated. about 7 minutes. 

Add 1 tablespoon of olive oil with pepper and garlic cooking until garlic is golden brown about 3 minutes

Serve with lemon juice and salt and pepper.

Japanese Chicken on a stick

1 1/2 lb of Chciken

1 tsp of Kosher Salt

1/2 tsp of Fresh Ground Pepper

3 tbsp of Brown Sugar

1/3 cup of Sake or Dry Sherry 

3/4 cup of Kirin or Dry Vermouth

1 tbsp of Sesame Seed Oil

3 cloves of garlic

1 inch piece of Ginger

1/3 cup of water

8-10 wooden skewers

Pat 1 1/2 lb skinless chicken breast or thighs. cut into 11/2 in. pieces

Place in shallow bowl. Sprinkle with 1 tsp of kosher salt and 1/2 tsp of freshly ground pepper, rubbing to coat pieces. refrigerate while making marinade.

In a small sauce pan combine3/4 cup of Soy Sauce, 3/4 cup Kirin or dry vermouth, 1/3 cup of sake or dry sherry, 1/3 cup water, 3 tbsp bro sugar, 1 tbsp sesame oil, 3 cloves of garlic, smashed and 1 1 inch piece of ginger thinly sliced. Bring to a boil, cook 15 minutes or until thick enough to coat back of spoon. Cool to room temperature.

Set aside 1/3 cup marinade. Pour remaining marinade over chicken, tossing to coat. Cover and refrigerate 2 hours.

Soak 8-10 wooden skewers 30 minutes. Preheat grill to high.

Cut white and pale greenn parts of 5 green onions into 1 inch pieces. Thinly slice darker green parts for garnish. Remove Chicken from marinade. Discard remainder marinade. Thread chicken alternating with 1 inch onion pieces snugly onto skewers.

Oil grill grates. Grill skewers 5-7 minutes or until done, turning to cook evenly and basting with marinade reserve. Serve garnished with sliced creed onions and toasted sesame seeds. (serves 4)

DESERTS

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BANANA BREAD

Ingredients:

1/2 cup of Butter

1 cup of Sugar

2 Eggs

4 Bananas finely crushed

1 1/2 cups of Flour

1tsp. Teaspoon of Baking Soda

1/2tsp. Teaspoon of Salt

1/2tsp. Teaspoon of Vanilla

Preheat oven to 350.

Cream together butter and sugar.

Add eggs and bananas.

Combine and mix well.

Sift together flour, baking soda, and salt. 

Add to creamed mixture. Add vanilla.

Mix just until combined. Do not over mix.

Pour into greased and floured loaf pan.

Bake at 350 degrees for 55-60 minutes.

Let cool to room temperature. Slice and Serve.

Walnut & Cranberry Apple Crumble

topping

3/4 cup of All purpose flour

1/4 Light Brown Sugar

1/4 tsp. Cinnamon

1/2 cup coarsely chopped Fisher Walnut halves and pieces

1/4 cup (1/2 Stick of Butter) cut into half inch pieces

Filling

1pkg (12 oz. ) fresh or frozen cranberries

2 lbs peeled and cored apples cut into 1/2 inch cubes

1 cup of sugar

2 tbsp Apple Juice

Tbsp. Cornstarch 

1/2 cup f chopped Fisher Walnut Halves & Pieces

Directions

1. Topping stir together the first 4 ingredients in a bowl. Blend in butter with finger tips until large clump forms. Chill until real to use.

2. Filling Gook first 4 ingredients into a large skillet over medium heat, stirring often until juices release. Add cornstarch and boil about 5 minutes. Until juices thicken slightly. Sir in walnuts. Transfer filling to buttered 13x9x2 inch pan. Sprinkle with topping.

3. Bake at 375 degrees F for about 40 minutes or until filling bubbles and topping is golden brown. Cool 10 minutes. Enjoy

Drinks aka COCKTAILS

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Bloody Mother of Mary

4 cups of tomato based Vegetable Juice Drink Like V-8 

1 cup. of Vodka

1/3 cups of. of Lemon Juice about 2 Lemons

2 tbs. of Horseradish

1 1/2 tbs. of Worcestershire sauce

2 tsp. of kosher salt or sea salt.

2 tsp. of black pepper,

1 tsp of hot sauce.

Lime and Lemon Wedges

Chili powder or Tajin powder

Optional

Celery Stalks

Dill Pickle Spears

Pickled Asparagus

Pickled Green Beans or Fresh

Concihons

Pickled Pearl Onions

pimento-stuffed Green onions

pepperonicini

chilled shrimp.

1. Pour Tomato Juice, Vodka, Lemon Juice, Horse radish worcestershire sauce, salt,, pepper, and hot sauce into a picture filled with crack ice. Stir with spoon to combine until chilled.

2. If you want, run the cut side of the lemon or lime wedge along a pint glass dip in tan. Fill the glass with ice then pour in Mix.

3. Garnish with celery stalks, pickle spears, asparagus, green beans, cornichons, onions, olives, pepperonicini, shrimp, lime and lemon wedges to serve

NIGHT BLOOM

1 1/2 oz. of Silent Pool GIN

1/2 oz. of Honey Syrup

1/2 oz. of Lavender Liqueur

1/2 oz. of Lemon Juice

Jade of the Orient

1 1/2 oz. of Grey Goose Vodka

1 cup of Ginger Freshly Juiced

Top off with Green Tea

Lemon Wedge

The Delightful Dagger

1 1/2 oz. of Grey Goose

1 Serving Spoon of seasonal Berries Muddled seasonal berries

Top off with Champagne

Serve in a flute glass or wine glass.

Gatekeeper’s Collins

1 1/2 oz. of Hendrick’s Gin

1/2 of a Lemon & Cucumber

Top off with Soda

Siesta on the Side

1 1/2 oz. of Tequila Blanco

1 Serving Spoon of seasonal Berries Muddled Raspberries

Top off with Ginger Freshly Juiced

Old West

1 1/2 shot of Campfire Whiskey (Any bourbon and whiskey will work)

6 oz. of Cream Soda

Served over ice in a pint glass

may garnish with mint

Splash

1 1/2 oz. of Bombay Saphire Gin

1 1/2 oz. of Lime Juice

1/2 oz. of Lemon Juice

1/2 oz. of Soda Water

2 sprigs of Mint

Vacation Shot

1 oz. of Vanilla Stoli

1 oz. of Cocunut Rum

1 oz. of Blanco Tequilla (Silver Patron)

2 oz. of Pineapple Juice

Broadway Bum

1 1/2 shot of Grey Goose

1 Serving Spoon of seasonal Berries Muddled seasonal berries

Top off with Champagne

Siesta Slammer

2 oz. of Blanco Tequilla

1 1/2 oz. of Haimica

1/2 oz of Lime Juice

1 slice of Jalapeño

1 slice of Cucumber 

1 slice of Lime

Place all of the ingredients in shaker and add one cup of ice. Shake for one minute. Strain and pour into rocks glass. Garnish with one cucumber slice and lime.

Thyme Stepper

2 oz crushed Pomegrante Seeds

2 sprigs of Thyme

1/2 oz of Lime Juice

1/2 oz of Agave

1/2  Orange wedge

2 oz of Vodka

In a cocktail shaker, muddle the pomegranate with the orange wedge. Ad all the ingredients but hold the ice. Give the concoction a few hands shakes. Then fill with the ice to the top and give it a few more hard shakes. Strain into a cocktail glass and rim with salt (optional)

Garden Martini

4 oz shot of Corn Based Vodka

1 Lime squeezed

6 slices of seedless of Cucumber muddled

3 sprigs of Mint

Place all of the ingredients in shaker and add one cup of ice. Shake for one minute. Strain and pour into martini glass. Garnish with one cucumber slice and lime.

Chocolate Almond Highball

2 oz shot of Almond Milk

1/2  Orange wedge Muddled

1 1/2 oz of Corn Based Vodka

1 1/2 oz of Dark Chocolate

 Combine all the ingredients in the cocktail glass. Strain into a highball glass on the rocks. Garnish and add shaved dark chocolate

East Lemongrass & Elderflower Collins

2  oz shot of East Bombay Saphire Gin

1  oz shot of Lemon juice Muddled

1  oz of St. Germain Liquer

1 Lemon Wedge

Soda

Lemon Grass Sprig

Muddled Sliced lemons. Build as a cubed ice and stir. Top with soda. Garnish with two lemon wedges.

East Buck

1 1/2 oz shot of East Bombay Saphire Gin

3  oz Ginger Ale

1  Lime Wedge

1 Lemongrass Sprig

 Combine all the ingredients in the cocktail glass with cubed ice.  Garnish and drink responsibly.