New York s Best BURGERS Are in NEW JERSEY

WHITE MANNA

Hackensack NJ

NEW YORK'S BEST BURGERS are in HACKENSACK

THE BEST SLIDERS EVER !!!!

WHITE MANNA MINI CHEESEBURGERS

NEW YORK'S BEST BURGERS

Are at WHITE MANNA

In JERSEY

LEARN HOW to MAKE

The BEST BURGERS Ever !!!

RECIPES

GOT ANY KAHLUA ?

aka The BIG LEBOWSKI COOKBOOK

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#TheBestTHINGiEVERate

#BestBURGER

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BEST BLT Ever

BEST BLT Ever !!!!

"See Those Perfectly RIPE TOMATOES"

You Gotta Have RIPE TOMATOES

And Awesome BACON of Course

The BEST BLT EVER

LEARN HOW to MAKE One at HOME

Instructions in The BADASS COOKBOOK

The BADASS COOKBOOK

RECIPE The BEST BLT Sandwich Ever !!!!

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Number 1 BEST THING I AVER ATE

PICI BOLOGNESE

And The WORLDS BEST EVER RAGU BOLOGNESE RECIPE

by DANNY BOLGONESE

aka Daniel Bellino Zwicke

RECIPE  in The RAGU BOLOGNESE COOKBOOK

 

It's The #BestTHINGever !!!

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The RAGU BOLOGNESE COOKBOOK

And The WORLDS BEST BOLOGNESE SAUCE

by Danny Bolognese

BUY IT !

   

The Best Things in Life are Free ... It's a great old saying. A wonderful old song was evven written on the sbject. The song The BEST THINGS in LIFE are FREE starts out with the lines "The Moon Belongs to Everyone. The Best Things in Life are Free." The song mentions "Flowers in Spring," "Robins that Sing," and "The Sunbeams that Shine." They don't mention Bolgonese Sauce, though they easily could, for it is without question, one the Best Things in life, and it certainly is one of "The Best Things Ever." No doubt. And it can even be free, and if not free, and if you are making it, and paying for the ingredients to make it, it may not be free, but it's dam near it, costing a measly .95 Cents to serve a portion of it. Bolognese the taste is so devine, almost orgasmic, "seriously, it is." It's that good. The taste of properly made Ragu Bolognese, dressing whatever pasta you choose; Spaghetti, Tagiatelle, Rigatoni, whatever, a proper made Ragu Bolognese is one of the most devine dishes imaginable. The great Marcell Hazan said of it, "There is no more perfect union in all Gastronomy than the marriage of Ragu Bolognese and homemade Bolognese tagliatelle." Well I couldn't agree more with Marcella, except that, though homemade tagliatelle is absolutely wonderful, it is not absolutely essential for the great dish of Pasta w/ Ragu Bolognese, they very most improtant element is that you have a perfectly made Ragu Bolognese, the thing that will give the dish 90% of its unmatchable sinfully luscious flavor. The Pasta and the grated Parmigiano Reggaino are great, but "it's all about the Bolognese (Sauce)."

There are many great dishes in the World, and of many different international cuisines, but nothing quite like a well made "Ragu Bolognes," trust me. I love a great Bouf Bourgonnone, Coq au Vin, Foe Gras, Vietnamese PHO, lush American BBQ Ribs, the perfect Hamburger, a juicy Prime New York CUt Sirloin Steak, Tandoori Chicken, a NY Pastrami Sandwich, Belgian Chocolate, perfectly Roast Chicken, I could go on and on, I love these dishes and a couple hundred more, but there is no dish that I love more than a properly made Bolognese, and no Bolognese Sauce that is better than mine, "None," not Marcella's, not anywhere in Bologna, Italy, nor anywhere in all of Emelia Romagna the region it comes from. I know it may sound pompous and egotistical for me to brag about my Bolgonese as I do, and I know people would call me insane, for me to think that of all the great Italian Chefs all over Italy and especially in Emeia Romagan, that I would have the nerve to think that I make "The Worlds Best Bolognese," but it's TRUE, "I do!" I make without a doubt, the single Best Ragu Bolognese in the entire World. Yes it may sound absurd, but absurd it's not. Just ask the some four or five-hundred people who've had it, they'll all confirm the fact that the worlds single best tasting most perfect Bolognese Sauce is made by none other than Italian-American Italian-Cookbook Author (formerChef) Daniel Bellino Zwicke of Greenwich Village, New York.

I was taught the recipe of this the Worlds Greatest Bolognese when I was a cook at the now defunct Caio Bella Restaurant, up on Thrid Avenue at 75th Street in New York back in 1987 by Chef Pasquale, sorry I can't remember his last name. Anyway, Chef Pasquale was from Brindisi Italy, a city in the South of Italy in the region of Puglia. Pasquale started working in kitchens in Brindisi where he first honed his craft. He later went on to work in kitchens in Milan, Bologna, Parma, London, and Tokyo, Japan before moving to New York and becoming the Head Chef at the restaurant Mezzaluna, the 1st restaurant to make and serve real Italian Pizza made in a wood-burning Pizza Oven in New York and in the United States. The restaurant was a big hit, and a couple of the waiters at the restaurant, a guy named Rocco and my ex-boss Enrico Proetti wanted to go out on their own and open their own restaurant, and so they did. They got togehter with a wealthy older Italian man "Fred" who became their partner and put up all the cash to open the restuarant up the street, called Caio Bella. Caio Bella was a big success, and a quick one at that, and it was soon one of the hottest restaurant of the day, back in 1987 when I went in looking for a job. I met Pasquale, we chatted, I told him about my background and my asperations with Italian Food. Pasquale hired me, and the rest is history. I had mostly worked in French Restaurants before that, and I'd gone to New York Technical College in Brooklyn where they taught Classical French Cusisine, which is the food I wanted to cook when I first got started. Yes I first wanted to cook French. But after I made my first trip to my ancestral home of Italy in the Summer of 1985, I caught the bug, and from then on, i wanted to cook authentic Italian Food. I soaked up and learn all I could of true Italian Food, made the Italian way, and I don't mean Italian-American, but by Italians. So I decided I needed to get a job at a great Italian Restaurant in New York that had a great Italian Chef from Italy. I went to Sandro's and Arqua first, and they both offered me jobs, but when I went up to Caio Bella and Chef Pasquale hired me as a line-cook, I decided to take the job at Caio Bella.

Pasquale was a great teacher, and he showed me personally how to make all the dishes on the menu, including his great recipe for Ragu Bolognese. I made it just the way Pasquale showed me how to make it, and from then on, I was the person at Caio Bella who always made the Ragu Bolognese. Pasquale liked the way I made it, exactly the way he showed me, and that was that. And I've always made my Bolognese just like that. No matter what others may tell you, every Bolognese is at least a little different from all others, and so was Pasquale's which latter became mine, and ever since I've made it at Caio Bella in 1987, I've never tasted one quite like mine, which as you know by now, is "The Worlds Best Ragu Bolonese Ever." No Brag, Just Fact as Walter Brennan used to say in his Cowboy TV Show back in the 60s.

In 1998 I finally acheived my dream of opening my own restaurant. I opened up what turned out to be the 1st Ever Venetian Wine Bar (Bacaro) in the United States of America in Bar Cichetti. I was the Chef / Wine Director and managing partner of Bar Cichetti. I received numerous accolades from the New York Times, Time Out Magazine, New York Magazine and other publications, including my favorite one of all, a 5 page spread about me and my restaurant Bar Cichetti, and my favvorite line of all from The Journal of Italian Food Wine & Travel Magazine which saide, "Daniel (Bellino Zwicke0 makes the Best Ragu Bolognese in America." Yes they said that, I couldn't agree with them more.

  Thanks, Daniel           THE BEST THINGS in LIFE are FREE   LYRICS The moon belongs to everyone The best things in life are free The stars belong to everyone They gleam there for you and me The flowers in spring The robins that sing The sunbeams that shine They're yours, and they're mine love can come to everyone The best things in life are free The moon belongs to everyone The best things in life are free The stars belong to everyone They gleam there for you and me The flowers in spring The robins that sing The sunbeams that shine They're yours, and they're mine love can come to everyone The best things in life are free The moon belongs to everyone The best things in life are free The stars belong to everyone They gleam there for you and me The flowers in spring The robins that sing The sunbeams that shine They're yours, and they're mine love can come to everyone The best things in life are free ooh... Lord... Everything... Every one of those good things The best, best things in life are free...  

#BestThingYouEverATE !!!

Laura Bush TEXAS COWBOY COOKIES Recipe

The BEST CHOCOLATE CHIP COOKIES EVER

TEAX COWBOY COOKIES

LAURA BUSH'S TEXAS COWBOY COOKIES

RECIPE

INGREDIENTS :

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1 1/2 cups (3 sticks) butter, at room temperature
• 1 1/2 cups granulated sugar
• 1 1/2 cups packed light-brown sugar
• 3 eggs
• 1 tablespoon vanilla extract
• 3 cups semisweet chocolate chips
• 3 cups old-fashioned rolled oats
• 2 cups sweetened flake coconut
• 2 cups chopped pecans (8 ounces)

PREPARARATION

1. 1.  Heat oven to 350 degree F.
2. 2.  Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
3. 3.  In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla.
4. 4.  Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans.
5. 5.  For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.
6. 6.  Bake in 350 degree F oven 17 to 20 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies to rack to cool.

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Best FRENCH TOAST Ever

The BEST FRENCH TOAST EVER !!!

RECIPE 

INGREDIENTS :

3-4 Large Eggs 

6 slices White Bread 

Butter, Cinnamon  Syrup of Your Choice .. 

Real Maple Syrup is Best

 ¼ cup Milk

1. Beat Milk, Eggs, and ½ teaspoon of Cinnamon in a medium sized bowl. 

2. Heat a large frying pan on low flame. 

3. Dip bread into beaten egg mixture 2 at a time. Add 2 tablespoons butter to pan. 

4. Put two slices of bread or as much as will fit into the  size pan you have at a time into the pan. Let cook about  two minutes on each side over a low flame. Remove slices of French Toast to plates as they are finished. 

5. Spread pats of butter over each slice of French Toast if you like. Pour Syrup over French Toast and Relish the moment! 

NOTE: Some sliced Strawberries, Banana, or Mixed Berries  served  alongside  the French Toast makes a great accompaniment. And Sausages or Bacon are great additions too.

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Best LOBSTER ROLL Ever

A NEW ENGLAND LOBTSER ROLL

The BEST THINGS EVER

There's nothing quite like a New England Lobster Roll, which are always an extra special Luxurious Treat. There one of my All-Time Favorites and I always feel great when I get a chance to eat one, and you should too. Make them and treat yourself and family or friends, you deserve it and anyone you make them for will be eternally grateful. I guarantee! INGREDIENTS : 2 – 1 ¼ pound Lobsters 1 small baking Potato, peeled and cut to ½ inch dice 2 Celery Stalks, washed and sliced thin 2 tablespoons chopped Chives

5 tablespoons Mayonnaise Kosher Salt Ground Black Pepper 6 Hot Dog Rolls 2 tablespoons soft Butter Cook the potatoes in a small pot of boiling salted water fro 3 minutes at a rapid boil. Remove from pot and strain in a colander. Set aside to cool. Cook the Lobsters in a large pot of boiling water for 8 -10 minutes ant the boil. Remove lobsters from the pot and let cool in a large pan.

After the lobsters have cooled down, beak the shells and remove all the lobster meat from the tail, claws and knuckles. Cut the Lobster Meat into ¾” pieces and place in a glass bowl. Season the Lobster Meat with a pinch of Salt and a generous amount of ground Black Pepper and mix. Add the mayonnaise and mix. Add the Chives and mix. Gently open the Hot Dog Rolls being careful not to break the rolls in half. Spread butter on the insides of the rolls and place in a 350 degrees oven until the rolls start getting slightly browned, about 4 to 5 minutes.

Remove from oven and let cool for 3 minutes. Stuff all the Hot Dog Rolls equally with the dressed Lobster Meat, serve and enjoy, these Puppy’s are an extra special treat.

The BADASS COOBOOK

NEW ENGLAND LOBSTER ROLL

And Other GREAT RECIPES

100 BEST RECIPES EVER !

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How to Cook STEAK Perfectly

Perfect;y Cooked Sirloin Steak

Who doesn’t love a good Steak? Not man I tell you. For many, especially American men Steak is the ultimate culinary treat. Yes American males love it, and it’s a symbol of our great country. But how many know how to make a great steak? Some, but not many in the scheme of things. Well if you do want to cook your own steak and cook it properly, the direction are below. 

INGREDIENTS : 

1 “PRIME” SIRLOIN STEAK 10 to 14 ounces 

Ground Black Pepper and Kosher or Sea Salt

Butter Vegetable Oil 

Season your Steak with Salt and Pepper on both Sides. Heat a frying pan over high heat for 3 minutes. 

Put 2 tablespoons of oil in pan. 

Heat oil for 10 seconds, then add steak to pan. 

Medium Rare is the best temperature for a steak. It’s going to depend how thick your steak is for its cooking time. 

A good trick in cooking your steak is periodically peaking inside the steak by making a slit with a sharp thin knife and looking in the middle of the steak. 

Cook your steak over high heat for three minutes, lower the heat to medium and cook two minutes more. Raise the heat to high and flip your Steak over to the other side. 

Cook the steak for two minutes, then cut and look inside to the middle of the steak to see if you want to take the steak off the fire, or if you want to cook it for 2, 3, or 4 minutes more depending on if you want your steak Medium Rare, Medium, or Well Done. 

When the Steak is done. Put it on a plate with whatever type potato or vegetable you’d like. Take a half-teaspoon of butter and spread it over your Steak and add a little more Salt and Pepper if you’d like. Enjoy!

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Best CHILI Recipe Ever !!!

The BEST CHILI EVER !!!

THE BEST CHILI Ever !

Some prefer their Chili chunky style. If you do, this one’s for you. Like most chili recipes, it’s real easy to make. The key to making it extra tasty is to make sure that when you brown the meat, make sure that you get a good golden brown color on the meat, which will help give the Chili and extra layer of Beef flavor. You can serve this Chili, Chili con Carne Style with rice, inside Tacos or Burritos, or simply as a Bowl of Chili with chopped raw onion and grated Cheddar on top. It’s a winner, so enjoy.

RECIPE : 

Ingredients :

3 pounds Beef Chuck cut into 1 - inch cubes 

8 tablespoons Vegetable Oil (Canola, Corn Oil etc.)

1 cup water 

1 large Onion, peeled and chopped fine 

8 cloves Garlic, peeled and chopped fine 

1 small can of Tomato Paste 

1 tablespoon Sweet Paprika 

1 teaspoon Cumin 

2 tablespoons Cayenne Pepper 

3 tablespoons Worcestershire Sauce (Lea & Perrin’s) 

1 teaspoon Black Pepper

1 teaspoon Kosher Salt 

1 – 14 ounce can Red Kidney Beans (optional) 

Season beef with a little Salt & Black Pepper. 

Place oil and beef in 6-8 quart pot. Brown the beef in two separate batches until all the beef has a nice golden brown color. 

Remove all the browned beef from pan and set aside. Add ¼ of the water to the pan and turn heat on high. Scrape the bottom of the pan with a wooden spoon to release the brown bits that stick to the pan after browning the beef. There’s a lot of flavor in those little brown bits, believe it or not, and they help give the Chili a nice rich beef flavor.

Cook on high-heat scraping the bottom of the pan until the water is reduce by half. By the way, this process is known as deglazing, and you will do this anytime you are braising meat or making a stew. 

Put the browned beef back in the pan, and all of the remaining ingredients except the Kidney Beans. 

Bring everything up to the boil. Once all has come up to the boil, lower the heat to a very low flame and cook until the beef is nice and tender, about 2 hours. 

Serve each person a bowl of this Chunky Chili as is or with chopped raw onions and grated Cheddar Cheese on the side, and whatever other condiments you like to serve with your Chili. 

Enjoy!

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The Perfect BURGER

A GOOD OLD AMERICAN CHEESEBURGER

The BEST BURGER EVER ! And HOW to MAKE IT.

RECIPE

INGREDIENTS :

1 & 1/2 pounds PRIME GROUND BEEF CHUCK

Salt & Pepper 

4 or 8 slices good quality American or Cheddar Cheese 

4 Hamburger Buns 

2 tablespoons vegetable oil Ketchup (Heinz is the Best) 

OPTIONAL INGREDIENTS:  

Sliced raw Onion or sautéed Onions, Bacon,  Mustard, Pickles, Lettuce, Tomato 

1. Divide the Ground Beef into 4 equal parts.Shape Beef into Patties about ½ inch thick. 

2. Heat a frying pan (Skillet) over medium heat for 3 minutes. Add oil, 30 seconds. Turn flame up to high. Add raw beef patties. Cook 2 minutes. Season burgers with salt & Pepper. Turn heat down to medium, cook for two minutes.. 

3. Turn heat back up to high. Turn burgers over to other side. Cook for two minutes until Burgers are about medium well, which is the Best way to cook a burger. Cook a little less if you want a medium Burger and less still if  you want your cooked Burger Medium Rare.

BURGER NOTES: To cook your Burgers on the back-yard grill, it usually takes about 7 minutes to cook a Half-Inch Thick Burger depending on the heat of the grill, about 4 minutes on the first side and then you turn the burger over and cook it two three minutes on the second side. Also, make sure not to make the common era of flipping your burger several time. You need to flip it once to get the best results. Yes, just once. That’s it, 1 Tim, and A good trick for you to know, which most home cooks to not know is that you can use a knife to poke into the center of the burger to see how much it is cooked in the center. If you look into the center and see it is a lot rarer than you would like it to be cooked, then you will know that you have a few more minutes to cook it. This is a great trick to know for all cooking, so get in the habit of doing it as it is one of the greatest pieces of cooking knowledge you’ll ever get. This is particularly good method to use when cooking chicken or turkey to look inside to see if the bird is cooked through or if it is still a little raw and you’ll need to cook it more. As we have laid out instructions to cook a Burger on an outdoor grill as many like to cook them this way. We will reiterate that personally, we feel cooking a Burger cooked in a pan or a Flat-Top-Grill where the Burger can cook in its own fat is the Best way. It gives the burger more flavor and the burger gets evenly browned, but if you want to cook the burgers on an outdoor grill, that’s your choice and your prerogative as the Stranger would say.

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GOT ANY KAHLUA ?

aka The BIG LEBOWSKI COOKBOOK

The COLLECTED RECIPES of The DUDE

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Best Mac n Cheese Ever

BEST MAC & CHEESE EVER !!!

RECIPE

INGREDIENTS :

1 pound Elbow Macaroni ( or Macaroni of your choice)

1 stick of Butter

All Purpose Flour

1 - 1/2 cup Whole Milk

1 cup Heavy Cream

1 and  1/2 teaspoons Salt

1 teasppon White Pepper

2 and 1/2 cups shredded Mozzarella Cheese

3 cupsMild  Cheddar Cheese, shredded

12 ounces Sharp Cheddar, shredded

PREPARATION

Pre-Heat oven to 375 degrees

Grease a 10X14 inch glass or ceramic casserole dish with softened Butter

Cook the Macaroni in a large pot salted boiling water according to directions on box, but cook 2 minutes less than direcctions say, as the macaroni will cook all the way through when it bakes in the oven.

BEST POTATO SALAD EVER Recipe

The BEST POTATO SALD EVER !!!

RECIPE :

7 Large Baking Potatoes, peeled and cut into a 1" dice

2 Hard Boiled Eggs, peeled and chopped

3 Scallions, thinly sliced

2 Celery Stalks, washed and thinly sliced

4 tablespoons chopped Fresh Pasley ( do not use Dried Parsley)

3/4 cups Real Mayonaise

2 tablespoons Dijon Mustard

1 teasloon Paprika

1 teaspoon fine Sea Salt

1 1/2 tablspoons ground Black Pepper

1 tabspoon olive oil

Cook the potatoes in boiling salted water until tender, yet slightly hard. About 5 minutes.

Remove from heat, and drain potatoes in colander. Let stand for 5 minutes.

Place the potatoes in a large ceramic or glass bowl. Add olive oil, salt, black pepper, and Paprika. Mix thorughly. Let satnd for 10 minutes.

Add al remaining ingredients and mix. Place in a airtighnt container and place in the refrigerator for at least 45 minutes.

Serve and enjoy.

GOT ANY KAHLUA ?

The BIG LEBOWSKI COOKBOOK

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