Classic Cooking

The Most Delicious and Flavorsome Classic Recipes Ever!

BY: Allie Allen

Copyright 2019 Allie Allen

Copyright Notes

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Table of Contents

Introduction

1. Classic Chili

2. Slow Roasted Root Vegetables

3. Classic Meat Sauce & Ricotta Lasagna

4. Lemon Tart

5. Hummus

6. Chicken Bone Broth Soup

7. Classic Vanilla Milkshake

8. Classic Chocolate Milkshake

9. Roast Lamb

10. Skillet Fried Eggs

11. Seared scallops

12. Roast Chicken with Root Vegetables

13. Cranberry Sauce

14. Strawberry Lemonade

15. Hot Chocolate

16. Chocolate Cake

17. Plum Clafoutis

18. Seafood Stew

19. Clam Chowder

20. Moroccan Lamb Stew

21. Chocolate Lava Cake

22. Chicken Kadai

23. Lemon Meringue Pie

24. Lemon Roasted Asparagus

25. Vanilla Ice Cream

26. Shepherd’s Pie

27. Vanilla Frozen Yogurt

28. Chocolate Fudge

29. Indian Dahl

30. Chocolate Bundt Cake

Conclusion

About the Author

Author's Afterthoughts

Introduction

Looking for classic recipes that are delicious and relatively simple? Want to master the art of putting up classics? If you answered yes, then you’ve come to the right place! With the help of this recipe book, you’ll be able to put up 30 amazing recipes that are universally classic!

All of the recipes here are detailed and have step-by-step instructions to make sure you put up the best classic dishes ever! So, choose a recipe and let’s get started!

1. Classic Chili

A classic chili recipe with beef, spices and beans.

Makes: 6 servings

Prep: 10 mins

Cook: 20 mins

Ingredients:

- 2 tbsps. vegetable oil

- 1 cup chopped yellow onion

- 2 cloves garlic, minced

- 1 lb. lean ground beef

- ¾ cup chopped green bell pepper

- 1 tbsp chili powder

- ½ tsp paprika

- ½ tsp ground cumin

- 2 (15.25-ounce) cans kidney beans, rinsed and drained

- 1 tsp crushed red pepper flakes

- 1 (28-ounce) can diced tomatoes

- 1 cup canned crushed tomatoes

- Sour cream, for serving

- Chopped green onions, for serving

- Grated cheddar cheese, for serving

Directions:

Warm the oil in a cast iron Dutch oven over medium heat on a grill or on a grate over a medium-heat fire. Add the onions & cook, stirring often, for 5 minutes. Add the garlic and stir. Add the ground beef, stirring to crumble the meat while it browns. After the meat browns, add the green peppers and cook for 2 minutes more. Stir in the chili powder, paprika, cumin, kidney beans, and red pepper flakes. Add the diced tomatoes with juice and the crushed tomatoes. Stir well and simmer for 15 minutes. Serve in bowls, topped with sour cream, chopped green onions, and grated cheddar cheese.

2. Slow Roasted Root Vegetables

These delicious root veggies with garlic and rosemary are a perfect classic side dish.

Makes: 6 servings

Prep: 10 mins

Cook: 75-90 mins

Ingredients:

- 1 bag baby carrots

- 2 onions, peeled and cut in wedges

- 3 parsnips, peeled and cut into thick slices

- 1 lb. baby red potatoes, washed

- 6 cloves whole garlic, peeled

- 3 tbs olive oil

- ½ tsp sea salt

- ½ tsp ground black pepper

- ¼ tsp dried rosemary

Directions:

In a 12” cast iron Dutch oven with feet, combine vegetables and garlic cloves. Drizzle with olive oil and mix to coat evenly. Add salt, pepper and rosemary. Gently mix together.

Arrange 4 hot coals in a circle and place Dutch oven over coals. Cover with flat lid and top with 6 more hot coals. Let roast for 75-90 minutes, adding fresh coals as needed.

Serve hot.

3. Classic Meat Sauce & Ricotta Lasagna

A delicious classic lasagna recipe.

Makes: 12 servings

Prep: 30 mins

Cook: 45 mins

Ingredients:

Meat Sauce:

- 2 tbsps. extra-virgin olive oil

- 1 small yellow onion, finely chopped

- 2 large garlic cloves, minced

- 12 ounces (¾ pound) extra-lean ground beef (96% lean)

- 4 tbsps. tomato paste

- 1 (28-ounce) can tomato puree

- 1 tsp sugar

- ½ tsp dried thyme

- 1 dried bay leaf

- ½ tsp dried oregano, crumbled

- Coarse salt & freshly ground black pepper

Lasagna

- 2 pounds ricotta cheese

- 2 tbsps. finely chopped flat-leaf parsley

- 2 ounces freshly grated Parmesan cheese (about ½ cup)

- 1 lb. low-moisture mozzarella cheese (not fresh), shredded

- 2 tsps. coarse kosher salt

- ¼ tsp freshly ground black

- pepper

- 1 large egg, beaten

- 15 dry lasagna noodles, cooked and cooled

Directions:

Meat sauce: Heat the 2 tbsp olive oil in a medium pot over med. Heat until shimmering, about 2 minutes. Add the onion & garlic and cook over medium-high heat, occasionally stirring, until lightly browned, 5 to 6 minutes. Add the ground beef & cook, breaking up the meat with a wooden spoon, about 10 mins. Add the tomato paste & cook, stirring gently, until the paste darkens slightly, 1 to 2 minutes. Add the tomato puree, sugar, oregano, thyme, bay leaf, and 3 cups water. Season with 1 tsp of salt and ¼ tsp of pepper and bring to your boil. Cover partially, reduce the heat to low, and simmer until the sauce is thick and has reduced, about 45 mins. Season with salt and pepper. Reserve 4 cups of the sauce for the lasagna and keep the rest warm for serving. Discard the bay leaf.

Cheese mixture: Preheat oven to 375°F and position a rack in the center. In a bowl, combine together the ricotta, parsley, 4 tbsp of the Parmesan, two thirds (about 2⅔ cups) of the mozzarella (reserve the remaining cheese for the top), the salt, and the pepper. Add the egg and stir to combine.

Make the lasagna: Spread 1 cup of the meat sauce in the bottom of a 9 x 13-inch glass/baking dish. Arrange 5 of the noodles in the dish. Spoon 1/2 of the ricotta mixture onto the noodles, then use the back of the spoon or a butter knife to spread in an even layer. Top with one cup of the sauce, spreading evenly. Arrange another 5 on top, followed by the remaining ricotta mixture and another 1 cup sauce. Arrange the remaining noodles on top and spread with an even layer of 1 cup sauce.

Bake the lasagna: Sprinkle the remaining mozzarella & Parmesan on top and bake until the top is browned, the noodles are crusty around the edges, and the sauce is bubbling, about 45 minutes. Remove from the oven & set it aside to rest for 20 minutes before cutting into squares and serving. Serve the remaining sauce on the side.

4. Lemon Tart

Sweet, zesty and light, this classic tart is the perfect after-dessert treat.

Makes: 8 servings

Prep: 2 hrs. 10 mins

Cook: 30 mins

Ingredients:

For the pastry:

- 1 ¾ cup all-purpose flour

- 4 tbsp icing sugar

- ½ tsp salt

- ¼ cup unsweetened cocoa powder

- ½ cup unsalted butter

- 1 egg yolk

- 2 ½ tbsp cold water

For the tart:

- ½ cup dark chocolate, grated finely

- 2 large lemons

- 2/3 cup caster sugar

- 4 eggs

- ½ cup + 2 tbsp heavy cream

- Icing sugar, for dusting

Directions:

For the pastry:

In a bowl, combine together the salt, cocoa, sugar, and flour. Add the butter and mix. Add the egg yolk and then the water. Mix well. Fold into a lump. Wrap with cling film and chill for 40 minutes.

Roll out the pastry evenly onto the base of a well-greased 9-inch springform cake tin and chill for 90 minutes.

For the tart:

Preheat oven to 400°F. Place in the oven for 15 minutes. Do not overbake. Immediately sprinkle the hot pastry evenly with the grated chocolate. Set aside. Reduce oven temperature to 325°F.

Grate the zest into a bowl. Add the sugar and the juice from the lemons. Mix well. Whisk in the eggs and then the cream until well incorporated. Pour over the pastry in the springform tin and bake for about 30 minutes or until set.

Release the springform tin sides to aid cooling. Allow cooling completely. Dust with sugar and serve.

5. Hummus

A classic recipe for a smooth and creamy hummus.

Makes: 16 servings (4 cups)

Prep: 15 mins

Cook: 25 mins

Ingredients:

- 2 cans (15 ounces) of chickpeas, rinsed and drained

- ½ cup of freshly squeezed lemon juice

- 3 garlic cloves, chopped

- 1 tsp fine sea salt

- 3/4 cup tahini

- ½ cup ice water, plus more as needed

- 1 tsp ground cumin

- 1 tsp smoked paprika (optional)

Directions:

Process the lemon juice, salt, garlic, and tahini in a food processor.

Gradually add in the ice water and process until smooth. Add in the remaining ingredients and blend until smooth.

Serve.

6. Chicken Bone Broth Soup

A classic healthy, chicken and veggie broth soup recipe that can be used as a base for other recipes.

Makes: 10-12 servings

Prep: 10 mins

Cook: 8 hrs. 30 mins

Ingredients:

- 2–3 pounds of bony chicken parts (wings, necks, etc.)

- 4 quarts cool, filtered water

- 2 tbsps. apple cider vinegar

- 3 carrots, peeled

- 2 medium onions, chopped

- 3 celery stalks chopped

- ¼ cup chopped parsley

Directions:

Place the pieces in a pot with vinegar, water, and all of your vegetables except parsley. Let it sit for 30 minutes. Over medium flame, bring to a vigorous boil. Skim off any scum that rises to the top; reduce heat and cover. Simmer for a minimum of 8 hours. For more flavorful stock, simmer longer. Add the parsley for the final 15–30 minutes.

As the soup cools, use a slotted spoon to remove any large chicken and vegetable pieces. Strain out the remaining pieces through a metal colander and pour the broth into one large bowl or several small glass bowls. Chill in your refrigerator, skimming off any fat that congeals at the top.

7. Classic Vanilla Milkshake

Creamy, rich and delicious, this classic vanilla milkshake is out-of-this-world good!

Makes: 6 servings

Prep: 10 mins

Cook: -

Ingredients:

- 4 1/2 cups vanilla ice cream

- 3 cups whole milk

- 1 ½ tsp vanilla extract

- Whipped cream, for topping

- Cherries, for topping

Directions:

Place the vanilla ice cream, milk and vanilla extract in a blender and blend until thoroughly combined and smooth.

Divide between glasses & top with whipped cream and cherries.

Serve.

8. Classic Chocolate Milkshake

A classic chocolate milkshake with an extra chocolatey twist!

Makes: 6 servings

Prep: 15 mins

Cook: -

Ingredients:

For the Ganache:

- ½ cup heavy cream

- ¾ cup semi-sweet chocolate chips

For the Milkshake:

- 4 1/2 cups chocolate ice cream

- 1 ½ cups whole milk

- 1 ½ cups chocolate milk

- Whipped cream, for topping

- Chocolate sprinkles or shavings, for topping

Directions:

For the Ganache:

Place the heavy cream in a medium-sized bowl and microwave for about 30 seconds or until cream just starts to boil. Quickly add in the chocolate chips and whisk until smooth and no lumps remain. Heat for a few seconds more if needed. Set aside to cool slightly.

For the Milkshake:

Place chocolate ice cream, whole milk, chocolate milk and ganache in a blender and blend until chocolatey and smooth.

Divide between glasses & top with whipped cream and chocolate sprinkles or shavings.

Serve.

9. Roast Lamb

Roasted leg of lamb with garlic and rosemary, a delicious and easy classic recipe.

Makes: 4 servings

Prep: 10 mins

Cook: 1 ½ hrs.

Ingredients:

- 3 pounds semi-boneless leg of lamb (shank end)

- Leaves from 1 sprig rosemary

- 4 cloves garlic, sliced

- 2 tbsps. olive oil

Directions:

Preheat oven to 350F.

Cut 3/4-inch slits in the lamb in several places and insert 6 rosemary leaves and 1 or 2 slices of garlic.

Place the roast in a roasting pan, top with the oil, season with sea salt and pepper, and roast for about 11/2 hours, basting every half hour.

Serve.

10. Skillet Fried Eggs

With a pat of butter (about 1 tbsp) and a well-seasoned cast iron skillet, you’re mere minutes away from the perfect fried egg.

Makes: 1 serving

Prep: 3 mins

Cook: 5-7 mins

Ingredients:

- 1 egg

- 1 tbsp salted butter

- Pinch sea salt

Directions:

In the skillet over med-high heat, melt the butter.

Crack the egg into the skillet, on the hottest part of the skillet. Sprinkle the yolk with the sea salt.

Watch the egg carefully.

•For an over-easy egg: When the white has cooked through, after about 4 minutes, flip the egg while the yolk is still liquid. Cook for 1 minute and serve.

•For an over-medium egg: When the rim of the yolk has cooked through, after about 5 mins, flip the egg and cook for 1 min before serving.

•For an over-well egg: When the yolk has almost completely cooked through, after about 6 mins, flip the egg and cook for 1 min and serve.

11. Seared scallops

Almost nothing tastes better than a fresh scallop quickly seared in butter, so this recipe keeps it simple and classic. Salt, butter, lemon juice, and a hot skillet.

Makes: 4 servings

Prep: 5 mins

Cook: 5 mins

Ingredients:

- 3 tbsps. salted butter

- 1 dozen sea scallops, rinsed and patted dry

- Pinch sea salt

- Juice of 1 lemon

Directions:

Place a cast iron skillet over medium-high heat.

Add the butter to melt.

Place the scallops in the skillet. Sprinkle with sea salt and cook for 2 minutes. Flip and cook the other side for 2 minutes.

Remove the scallops from the heat, sprinkle with the lemon juice, and serve.

12. Roast Chicken with Root Vegetables

This classic recipe ensures that the chicken is golden brown with crisp skin, tender meat, subtle spice, and butteriness.

Makes: 4 servings

Prep: 20 mins

Cook: 1 hr. 5 mins

Ingredients:

- 1 whole chicken, cleaned, at room temperature

- 4 tbsps. salted butter, at room temperature

- 10 garlic cloves, peeled

- Sea salt

- Freshly ground black pepper

- 6 medium carrots, roughly chopped

- 3 beets, purple and golden, roughly chopped

- 3 red potatoes, roughly chopped

- 1 yellow onion, roughly chopped

- ¼ cup olive oil

Directions:

Preheat the oven to 475°F.

Rub the chicken with the butter, taking care to coat the chicken underneath the skin.

Cut 10 small slits in the chicken throughout the body. Fill each slit with 1 garlic clove.

Season with sea salt and black pepper.

In a cast iron Dutch oven, put the carrots, beets, potatoes, and onion.

Add the olive oil, season with sea salt and black pepper, and toss to coat.

Make a bed in the vegetables and nestle the chicken on top.

Roast, uncovered, for 20 mins. Lower the oven temp to 400°F and continue to roast, uncovered, for 45 minutes.

Let the chicken cool slightly before serving.

13. Cranberry Sauce

This classic cranberry sauce can be made at any time of the year! It goes deliciously well over cheesecake or fresh fruits!

Makes: 10 servings

Prep: 5 mins

Cook: 5 mins

Ingredients:

- 4 cups cranberry juice

- 1½ cups light syrup

- ½ cup lemon juice

- ¾ cup flour

- 2½ cups sugar

Directions:

Combine cranberry juice, corn syrup, and lemon juice; heat.

Combine flour and sugar; add to hot liquid; boil about 5 minutes.

Serve hot over pie or with ice-cream!

14. Strawberry Lemonade

A classic refreshing and delicious strawberry lemonade recipe.

Makes: 12 servings

Prep: 10 mins

Cook: -

Ingredients:

- 4 cups cold water

- 3 lemons, washed and deseeded

- Juice of 1 large lemon

- ¾ cup sugar

- 2 cups strawberries

Directions:

Blend all ingredients on high speed in a high-quality blender. Strain before serving.

15. Hot Chocolate

Hot, rich and creamy, this classic drink is the equivalent of coziness in a mug.

Makes: 4 servings

Prep: 5 mins

Cook: 5 mins

Ingredients:

- 2 cups milk, divided

- 1 cup heavy cream

- 1 ½ tsp cornstarch

- 6 oz Semi-sweet chocolate

Directions:

In a large saucepan, combine 1 ½ cups milk and cream. In a bowl, whisk together the remaining milk and cornstarch until well combined. Add it to the pan and whisk again.

Cook on medium low for about 4 minutes or until bubbles start to appear around the edge. Remove from heat, add in the chocolate chips and whisk until well combined.

Divide between mugs and enjoy.

16. Chocolate Cake

Quite possibly the best chocolate cake you’ll ever eat, this recipe includes a thick and luscious chocolate ganache to go with the most amazing chocolate cake.

Makes: 6 servings

Prep: 15 mins

Cook: 20 mins

Ingredients:

For the cake:

- 1 cup all-purpose flour

- 1 cup white sugar

- ½ tsp salt

- 6 tbsp unsweetened cocoa powder

- 1 tsp baking powder

- 2 tsp espresso powder, divided

- ¾ tsp of baking soda

- ½ cup of milk buttermilk

- 4 tbsp vegetable oil

- 1 large egg

- 1 tsp of vanilla extract

- ½ cup of hot water

For the ganache frosting:

- 6 oz semi-sweet chocolate chips

- 6 oz heavy cream

Directions:

Preheat your oven to 350°F. Line two 6" cake pans with baking paper and grease lightly.

In a medium-sized bowl, combine the dry ingredients and set aside.

In a large bowl, beat together the buttermilk, oil, egg and vanilla extract for 1 minute. Add in the dry mixture and whisk until well combined.

Combine the hot water with 1 ½ tsp espresso powder. Stream it into the cake batter carefully and whisk again until well combined.

Divide batter evenly between the cake pans and bake for 20 minutes.

Place on a cooling rack to cool completely.

For the Frosting:

Place chocolate chips in a large bowl.

Heat the cream in your small saucepan or microwave until it just starts to boil. Put over the chocolate chips & let stand for 2 minutes. Gently whisk until the mixture is smooth.

Place in your fridge for about one hr.

After an hour, use a hand mixer and whip the ganache for about 4 minutes or until fluffy and light.

Frost the cooled cake, serve and enjoy!

17. Plum Clafoutis

Clafoutis is a classic French dessert—a puffy, custardy, fruit-filled pancake.

Makes: 6 servings

Prep: 10 mins

Cook: 30 mins

Ingredients:

- ½ cup unbleached all-purpose flour

- ½ cup + 3 Tbsps. sugar

- Pinch of salt

- 1 cup whole milk

- 3 large eggs

- 1 tsp almond extract

- 2 tbsps. unsalted butter

- 3 firm, ripe black plums (about 12 ounces), pitted and cut into medium slices

- Sweetened whipped cream/crème fraîche, to garnish

Directions:

Preheat your oven to 425°F. In a large bowl, sift the flour, the ½ cup of salt, and sugar. In a small bowl, blend the eggs, milk, and almond extract together, and then whisk them into the dry ingredients until smooth.

Heat your butter in a 10-inch cast-iron skillet over medium heat until melted and bubbling. Stir in the plums and cook them for 2 minutes, or until almost soft, turning occasionally. Sprinkle on the remaining 3 tbsps. of sugar, and cook until the sugar is melted, then bring to a boil, shaking the pan to spread the fruit evenly.

Turn off the heat, pour the batter over the plums, and transfer the skillet to the oven. Bake until the clafouti is puffy, the edges are richly browned, and a knife inserted in the center comes out clean, about 18 minutes. Remove and let the clafoutis stand for 10 minutes, then sprinkle on some confectioners’ sugar, and serve with some whipped cream or crème fraîche.

18. Seafood Stew

A delicious and classic seafood stew recipe.

Makes: 8 servings

Prep: 10 mins

Cook: 15 mins

Ingredients:

- 2 tbsp extra-virgin olive oil, plus extra for serving

- 2 medium yellow onions, peeled and diced

- 4 cloves garlic, minced

- 1 pound smoked sausage, sliced into chunks

- 1⁄2 tsp dried thyme

- 1⁄4 tsp dried oregano, crushed

- 1 bay leaf

- 8 large Yukon gold potatoes, diced

- 8 cups chicken broth

- 1 pound kale, chopped

- Water, as needed (optional)

- 2 pounds perch, cod, or bass fillets, skin and pin bones removed

- 2 (28-ounce) cans boiled baby clams, drained

- Sea salt to taste

- Freshly ground black pepper to taste

Directions:

Bring the oil to temperature in a 4–6-quart Dutch oven over medium heat. Add the onions, garlic, and sausage; stirring frequently, sauté 5 minutes or until the onions are transparent.

Add the thyme, oregano, bay leaf, and potatoes, stirring everything to mix the herbs and coat the potatoes in the oil. Pour in the broth; bring to a simmer. Add the kale; cover and simmer 10 minutes or until the potatoes are nearly tender.

Add the fish; cook 3 minutes. Next, add water if additional liquid is needed to cover the fish. Add the drained clams and cook an additional 3 minutes or until the fish is cooked and the clams are brought to temperature.

Add pepper and salt to taste. Garnish with chopped parsley if desired, and drizzle with extra-virgin olive oil.

19. Clam Chowder

Classic clam chowder recipe.

Makes: 10 servings

Prep: 10 mins

Cook: 20 mins

Ingredients:

- 1⁄2 cup butter

- 2 cloves garlic, minced

- 1 stalk celery, finely chopped

- 2 baby carrots, grated

- 1 large yellow onion, peeled and diced

- 1⁄2 tsp white pepper

- 1⁄8 tsp of dried thyme, crushed

- 1⁄2 cup all-purpose flour

- 3 cups chicken broth or water

- 3 cups whole milk

- 1 bay leaf

- 4 large russet or red potatoes, peeled or unpeeled, and diced

- 2 (6.5-ounce) cans chopped or minced clams

- 2 cups heavy cream

Directions:

Melt the butter in a 6-quart Dutch oven over medium heat. Add the garlic, celery, and carrots and sauté 2 minutes. Add the onion and sauté until transparent, about 5 minutes.

Stir in the pepper, thyme, and flour. Whisk until the butter is gone into the flour. Slowly add the broth or water, whisking continuously to blend it with the butter-flour roux. Add the milk, bay leaf, and potatoes.

Bring your mixture to your boil; reduce heat, cover, and simmer 10–15 minutes or until your potatoes are tender. Check and stir the chowder frequently to prevent it from burning.

Stir in the clams and cream. Bring to temperature, remove the bay leaf, and serve immediately.

20. Moroccan Lamb Stew

A classic in Morocco, this stew is flavorsome and absolutely delicious!

Makes: 6 servings

Prep: 10 mins

Cook: 1 hr. 45 mins

Ingredients:

- 2 lb. boneless lamb shoulder, trimmed and cut into 1" cubes

- 1 tsp salt

- 2 tsps. freshly ground black pepper

- 1⁄2 tsp saffron

- 1 tsp ground ginger

- 2 cloves garlic, minced

- 1 large yellow onion, peeled and diced

- 1 tbsp dried parsley

- 4 tbsps. ghee or extra-virgin olive oil, divided

- 21⁄2 cups water, or more as needed

- 1⁄2 preserved lemon, diced (no pulp)

- 2 tsps. ground cinnamon

- 1⁄4 cup honey

- 2 tbsps. orange blossom water

- 1 tbsp sesame seeds (optional)

- 3⁄4 cup blanched slivered almonds (optional)

Directions:

Add the lamb to a 6-quart Dutch oven along with the salt, pepper, ginger, saffron, onion, garlic, parsley, and 3 tbsps. of the ghee or oil. Add the water, increasing the amount if necessary to completely cover the meat. Bring to boil over med-high heat; lower the heat, cover, and simmer 11⁄2 hours or until the meat is very tender.

Add the lemon and cinnamon; cover and simmer 15 minutes. Add the honey and orange blossom water; simmer, frequently stirring, until the sauce is reduced and thickened.

If desired, add the remaining tbsp of ghee or oil to a nonstick skillet and bring to temperature over medium heat. Add the sesame seeds and almonds if using; stir-fry until toasted to a light brown. Garnish each serving with the seed and nut mixture.

21. Chocolate Lava Cake

Warm chocolate cake with a gooey, chocolatey lava interior. Top with some ice cream for the ultimate dessert!

Makes: 8 servings

Prep: 15 mins

Cook: 15 mins

Ingredients:

- 2 sticks unsalted butter

- 8 oz semi-sweet chocolate chips

- 2 ½ cups icing sugar

- 4 eggs

- 6 egg yolks

- 2 tsp vanilla extract

- 1 cup all-purpose flour

- Vanilla ice cream, to serve

- Chocolate ganache, to serve

Directions:

Preheat the oven to 425°F. Lightly grease or spray 8 custard cups or ramekins and place on a baking pan.

In a bowl, melt together the butter & chocolate chips in a microwave in 20 second intervals. Add in the sugar & whisk until well combined.

Next, add in the eggs, egg yolks and vanilla extract and whisk again until well combined. Finally, add in the cup of flour and whisk until just combined.

Divide mixture between cups and bake for about 13 minutes or until the sides are firm but the centers are still soft. Let the cakes sit for a min and then invert onto plates to serve.

Top with vanilla ice cream and enjoy!

22. Chicken Kadai

A classic dish from Pakistan, combine together powerful flavors and aromatics and you’d get Chicken Kadai! Succulent chicken is cooked in a rich tomato based gravy.

Makes: 6 servings

Prep: 35 mins

Cook: 30 mins

Ingredients:

Marinate -

- 1 whole chicken, skin removed, cut into 12 pieces.

- ½ tbsp ginger paste

- 1 tbsp garlic paste

- 1 tsp red chili powder

- 1 tsp cumin powder

- 1 tsp cilantro powder

- ¼ tsp turmeric powder

- Red food coloring (optional)

- 1 tsp salt

- 1 tbsp lemon juice

Other -

- 10-12 curry leaves

- 1 tbsp garlic, crushed

- 1 inch piece of ginger, finely chopped

- 2 green chilies, chopped

- 1 medium onion, finely chopped

- 4 medium tomatoes, chopped

- ½ cup fresh cilantro leaves, divided

- ½ cup water

- 4 tbsp oil

Directions:

Wash and dry the chicken pieces.

Mix all the marinate ingredients together and add the chicken pieces. Leave to marinate for at least 30 minutes.

Once marinated, heat 4 tbsp of oil. Add in the curry leaves, ginger, and garlic. Cook for 20 seconds and then add in the chilies and onion. Cook until the onion turns translucent – about 2 minutes.

Next add in the chopped tomatoes. Cook until the tomatoes are soft.

Add in the chicken. Season with salt according to taste.

Cook on high, stirring occasionally until oil rises to the top. This should take about 5 minutes.

After the oil appears, lower the heat and add in the water. Simmer for 10mins or until the chicken has cooked through.

To serve, garnish with thinly sliced ginger and chopped cilantro leaves. Serve with a side of bread to enjoy!

23. Lemon Meringue Pie

A creamy classic and delicious lemon pie with the creamiest meringue topping.

Makes: 8 servings

Prep: 20 mins

Cook: 4 mins

Ingredients:

- 1 9-inch pie shell, baked

- 1 1/4 cups white sugar

- 6 tbsp cornstarch

- 1/4 tsp salt

- 2 cups water

- 3 egg yolks

- 1/2 cup fresh lemon juice

- 1 tbsp (14g) butter

For the meringue:

- 3 egg whites

- 1/4 tsp freshly squeezed lemon juice

- 1/4 cup white sugar

Directions:

Preheat oven to 425°F.

In your saucepan, combine salt and sugar. Gradually add in water and cook over medium-high heat until your mixture thickens. Then Remove from heat.

In your medium sized bowl, whisk egg yolks. Slowly add in half the cooked mixture into the egg yolks. Transfer mixture back into the remaining cooked mixture in your saucepan. Bring mixture to a boil, stirring constantly. Remove from heat.

Add in lemon juice and butter and let it cool for a few minutes. Pour mixture into the baked pie shell and set aside.

For the meringue:

Using a hand mixer, beat egg whites and lemon juice in a large bowl. Gradually add in the sugar, a tbsp at a time, until stiff, and glossy peaks form.

Assembly:

Spread your meringue on top of the pie, sealing to the edges.

Place in the oven and bake for 4-5 minutes or until meringue is golden.

Serve.

24. Lemon Roasted Asparagus

This lemony roasted asparagus with parmesan and garlic is the perfect recipe for a classic side dish.

Makes: 8 servings

Prep: 10 mins

Cook: 10 mins

Ingredients:

- 2 lb. fresh asparagus, trimmed

- ¼ cup olive oil

- 4 cloves garlic, minced

- 4 tbsp Parmesan, grated

- 2 lemons, thinly sliced

- 4 tbsp freshly squeezed lemon juice

- 1 tsp sea salt

- ½ tsp ground black pepper

Directions:

Preheat oven to 400°F. Prepare a baking sheet with baking paper.

Add all of the ingredients onto the baking sheet and toss to evenly coat. Place in the oven for about 10-15 minutes or until the asparagus is roasted.

Serve.

25. Vanilla Ice Cream

A classic and foolproof recipe that guarantees creamy vanilla ice cream every single time.

Makes: 6 servings

Prep: 3 hrs.

Cook: 10 mins

Ingredients:

- 2 cups whipping cream

- 4 egg yolks

- Pinch of salt

- 2 tsp vanilla extract

- 2 cups half and half

- 2 cups milk

- 1 cup white sugar

Directions:

Put a saucepan over medium-high heat and in that saucepan, mix together 2 cups of milk, a pinch of salt, sugar and the 4 egg yolks. Stir the mixture until it starts to simmer. Lower the heat and whisk for a further 5 minutes or until the mixture thickens.

Then add in 2 cups of half and half, 2 cups of cream and the vanilla extract. Wisk until combined. Put the prepared mixture in an airtight container and pop it in the fridge for about 3 hours.

Churn in an ice cream maker.

26. Shepherd’s Pie

This classic British dish is a mixture of peas, carrots, corn, onion, and ground beef topped with a thick layer of creamy mashed potatoes.

Makes: 4 servings

Prep: 45 mins

Cook: 45 mins

Ingredients:

- 2 Yukon gold potatoes, quartered

- 7 tbsps. salted butter, divided

- ¾ cup mayonnaise

- Sea salt

- Freshly ground black pepper

- 1 pound 85% lean ground beef

- 2 carrots, chopped

- 1 cup frozen peas

- 1 white onion, chopped

- ½ cup corn kernels, drained

- 2 garlic cloves, minced

- 1 tsp red pepper flakes

- 1 tsp Worcestershire sauce

Directions:

In a med. Saucepan over high heat, boil the potatoes for about 20 minutes until soft. Drain and transfer to a large bowl.

Add 6 tbsps. of butter, the mayonnaise, and a pinch of sea salt and pepper. With a handheld mixer, mix at medium speed until the potatoes are mashed and combined. Alternatively, you can use a potato masher. Set aside.

In the skillet over medium heat, melt the remaining 1 tbsp of butter.

Add the ground beef & cook for 8 to 10 mins until cooked through and browned.

Stir in the carrots, peas, onion, corn, garlic, red pepper flakes, and Worcestershire sauce. Cook for 15 minutes, stirring frequently.

Preheat the oven to 350°F.

Spoon the potatoes on top. Place in the oven for 45 mins. Serve hot.

27. Vanilla Frozen Yogurt

A classic, basic recipe for vanilla frozen yogurt.

Makes: 4 servings

Prep: 10 mins

Freezing Time: 3 hrs.

Cook: -

Ingredients:

- 4 cups yogurt

- ¼–½ cup honey, to taste

- 1 tbsp pure vanilla extract

Directions:

Combine ingredients in a blender or with a mixer to make a light, smooth mixture.

Pour into a tray or ice-cube tray without the dividers.

Place in the freezer of the refrigerator at the coldest setting or a deep freezer for 30 mins-1 hr., or until the mixture is mushy but not solid.

Scrape the mixture into a cold bowl & beat it with a rotary beater or electric mixer as rapidly as possible until smooth.

Return to the tray and the freezer. When almost frozen solid, repeat the beating process.

Return to the tray and cover the cream with plastic wrap. Put in the freezer until solid.

Serve.

28. Chocolate Fudge

A classic, delicious chocolate fudge recipe that’s super versatile and simple to make.

Makes: 18 servings

Prep: 10 mins plus chilling time

Cook: 2 mins

Ingredients:

- 1 ¼ cup dark or milk chocolate chips

- 7 oz condensed milk

- 1 tbsp unsalted butter

- ¼ cup + 3 tbsp icing sugar

Directions:

Line a 4x4 baking dish with baking paper and set aside.

In a large bowl, place the chocolate chips, condensed milk and butter and melt in a microwave in 20 second intervals until smooth. Add in the icing sugar and mix until well combined.

Press the mixture into the baking dish and smoothen out the top. Place in your refrigerator for about an hour or until set.

Serve and enjoy!

29. Indian Dahl

Classic Indian dal recipe.

Makes: 6 servings

Prep: 10 mins

Cook: 45 mins

Ingredients:

- ½ cup of whole Masoor lentils (round/ flat/ brown)

- ½ cup of green French Lentils (round/ green)

- ½ inch of ginger, peeled

- 2 garlic cloves, peeled

- 8 cups of water

- 1 tsp salt

- 1 tsp garam masala

- 1 tsp Turmeric

- 1 tbsp butter (optional)

Directions:

Pick through the lentils for any stones, wash and drain well.

In a stockpot, add the lentils and enough water to cover them by two inches. Add the garlic and ginger whole. They will flavor the dahl well without being too strong. Add the spices, bring to a boil and let it simmer for 40 minutes. Partly cover the top of the pot. Check and stir frequently to ensure the water has not evaporated. Add more water if needed, cook until the lentils have blended well. The lentils and the water should not be separate. You may add the tbsp of butter for flavor at the end. Serve warm.

30. Chocolate Bundt Cake

A classic delicious chocolate Bundt cake recipe.

Makes: 14 servings

Prep: 20 mins

Cook: 1 hr.

Ingredients:

- 1 ½ cups sugar

- 1 tsp vanilla

- ¾ cup cocoa powder

- ½ cup milk

- 4 eggs, large

- 2 ¼ cup all-purpose flour

- 1 tsp baking soda

- 8 ounces unsalted butter, some for greasing

- ½ cup sour cream

- 1 tsp salt

Glaze:

- 2 tbsps. unsalted butter

- ½ cup heavy cream

- 3 ounces chopped dark chocolate

Directions:

Preheat oven at 350F. Grease and flour a Bundt pan.

Mix cocoa, salt, flour and baking soda in large bowl. Combine sour cream and milk in another bowl.

Beat butter and sugar with an electric mixture for 3 minutes, add the eggs, 1 at a time, while beating well. Add some flour and milk alternately while beating.

Put mixture in greased pan and level surface with a spatula. Bake for 1 hour until the knife comes out clean and cool for 20 minutes.

Prepare glaze by putting chocolate in heatproof pot. Let cream simmer in a saucepan, put cream on chocolate and set for 2 minutes, add butter and combine well until smooth and thickened. Put glaze over cake and serve.

Conclusion

Well, there you have it! You now have 30 delicious classic recipes to try out. Grab your friends and family and showcase that classic chef in you! And remember, try out each and every recipe because you never know what might turn out to be your favorite!

About the Author

Allie Allen developed her passion for the culinary arts at the tender age of five when she would help her mother cook for their large family of 8. Even back then, her family knew this would be more than a hobby for the young Allie and when she graduated from high school, she applied to cooking school in London. It had always been a dream of the young chef to study with some of Europe’s best and she made it happen by attending the Chef Academy of London.

After graduation, Allie decided to bring her skills back to North America and open up her own restaurant. After 10 successful years as head chef and owner, she decided to sell her business and pursue other career avenues. This monumental decision led Allie to her true calling, teaching. She also started to write e-books for her students to study at home for practice. She is now the proud author of several e-books and gives private and semi-private cooking lessons to a range of students at all levels of experience.

Stay tuned for more from this dynamic chef and teacher when she releases more informative e-books on cooking and baking in the near future. Her work is infused with stores and anecdotes you will love!

Author's Afterthoughts

I can’t tell you how grateful I am that you decided to read my book. My most heartfelt thanks that you took time out of your life to choose my work and I hope you find benefit within these pages.

There are so many books available today that offer similar content so that makes it even more humbling that you decided to buying mine.

Tell me what you thought! I am eager to hear your opinion and ideas on what you read as are others who are looking for a good book to buy. Leave a review on Amazon.com so others can benefit from your wisdom!

With much thanks,

Allie Allen