Chef Padrino's Kitchen

Hello , I'm a 43 year old Chef that lives in Kentucky. I went to school at Rochelle Academy of Culinary Arts in London , and cooking has been my life!!!
I have collected rare recipes from around the world , and self-published a recipe collection of my own. I want the whole world to try my dishes , and I'm giving them away!!!
I will send you a copy of my recipe booklet for what it costs me to print it and mail it to you , ...Just $2.

I have 10 different categories of cookbooks:

Cajun and Creole
Country Classics
Asian Masterpieces
Southern Selections
Holiday Favorites
South/Central american discoveries
Chef Padrino's secret recipes

A recipe/cookbook in any of these 10 categories is just Two Dollars

Chef Padrino's Magic Dancing Biscuit

7 Alarm chile
Simmer 1 lb of ground beef ,and 1 whole chopped onion with 1 teaspoon of chile powder.
Drain the beef , and add it to 7 cups of water in a large pot.
Then add 1 8oz. can of tomato sauce , and 2 16oz cans of crushed tomatos , and 4 chopped jalapeno peppers.
Put the pot on a nice medium heat (Simmering) , and add 1 16oz. can of chili beans , and 2 cups of shredded cheddar cheese.
Let the chile simmer and thicken , tatse it occasionally. If you like a Hot chile add black pepper.
The total cooking time should be about two and a half hours.
(If you like spagetti in your chile , add a couple handfuls of noodles when it has been cooking for about 1 hour)

Steak & Porkchop marinade
Fill a large bowl or container with 3 cups of water , and 1 cup of Red wine (I use Merlot).
Chop up about 1/2 cup of onion (about half an onion) , and add it to the mix.
Then add 1 teaspoon of salt , 1/2 teaspoon of black pepper ,1 tablespoon of worcestershire sause , and 1/2 teaspoon of oregano.
Let the steak or Chops soak in the marinade for 3-5 hours.

Cream of Potato Soup
Heat(medium-high) 2 quarts of water and 1 quart of milk in a large pot.
Chop 5 medium sized potatos , and 1 large yellow onion and add them to the pot.
Then add 1/2 teaspoon of oregano , 1 teaspoon of black pepper , and 1 teaspoon of salt (or more to taste).
Simmer the soup until the potatos begin to soften and cook , slice 3 or 4 strips of bacon into 1 inch pieces and add them to the soup.
(If you like celery in your potato soup , chop-up 2 stalks of celery , and add them to the soup with the bacon).
Simmer the soup for another hour (until the potatos are fully cooked and soft) , set the heat to low ,and let the soup thicken for another hour or so.

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