Thai Red Chicken Curry

Ingredients

• 2 teaspoons olive oil
• 1 pound skinless, boneless chicken breast halves - cut into thin strips
• 1 tablespoon Thai red curry paste
• 1 cup sliced halved zucchini
• 1 red bell pepper, seeded and sliced into strips
• 1/2 cup sliced carrots
• 1 onion, quartered then halved
• 1 tablespoon cornstarch
• 1 (14 ounce) can light coconut milk
• 2 tablespoons chopped fresh cilantro

Directions

1. Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
2. Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.

Thai Chicken Curry with Pineapple

Ingredients

• 2 teaspoons curry powder
• 1 teaspoon curry paste
• 1 (13.5 ounce) can coconut milk
• 2 tablespoons fish sauce
• 1 tablespoon packed brown sugar
• 1 cup chicken stock
• 4 chicken thighs, cut into bite size pieces
• 1/2 cup frozen peas
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped carrot
• 1 tablespoon cornstarch
• 2 tablespoons chicken stock
• 3/4 cup chopped fresh pineapple

Directions

1. Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar, and 1 cup chicken stock.
2. Place the chicken thighs, peas, peppers, and carrots into the saucepan with the curry sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes.
3. Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.

Thai Green Curry Chicken

Ingredients

• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 tablespoon dark soy sauce
• 1 tablespoon all-purpose flour
• 2 tablespoons cooking oil
• 2 tablespoons green curry paste
• 2 green onions with tops, chopped
• 3 cloves garlic, peeled and chopped
• 1 teaspoon fresh ginger, peeled and finely chopped
• 2 cups coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons white sugar
• 1/2 cup cilantro leaves, for garnish

Directions

1. Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large skillet over medium high heat. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. Remove chicken.
2. Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve garnished with cilantro leaves.

Vanilla Cherry Ice Cream

Ingredients

• 2 cups heavy cream
• 1 cup milk
• 3/4 cup white sugar
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract
• 2 cups fresh cherries, pits removed and cut in half

Directions

1. Combine the cream, milk, and sugar in a bowl. Stir until the sugar is completely dissolved. Stir in the vanilla and almond extract. Add the cherries. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Transfer to a freezer-safe container and freeze for at least 2 hours before serving.

Cherry Chicken Lettuce Wraps

Ingredients

• 2 tablespoons canola oil
• 1 tablespoon minced fresh ginger root
• 1 1/4 pounds skinless, boneless chicken breast halves, cut into bite size pieces
• 2 tablespoons rice vinegar
• 2 tablespoons teriyaki sauce
• 1 tablespoon honey
• 1 pound dark sweet cherries, pitted and halved
• 1 1/2 cups shredded carrots
• 1/2 cup chopped green onion
• 1/3 cup toasted and sliced almonds
• 12 leaves of lettuce

Directions

1. Heat 1 tablespoon oil in a large skillet over medium high heat. Add ginger and chicken and saute until cooked through, about 7 to 10 minutes. Set aside.
2. In a large bowl, whisk together remaining 1 tablespoon oil, vinegar, teriyaki sauce and honey until mixed together. Add chicken mixture, cherries, carrot, green onion and almonds; toss together.
3. To Serve: Spoon 1/12 of the chicken/cherry mixture onto the center of each lettuce leaf; roll up leaf around filling and serve.

Asian Lettuce Wraps

Ingredients

• 16 Boston Bibb or butter lettuce leaves
• 1 pound lean ground beef
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1/4 cup hoisin sauce
• 2 teaspoons minced pickled ginger
• 1 tablespoon rice wine vinegar
• Asian chile pepper sauce (optional)
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 1 bunch green onions, chopped
• 2 teaspoons Asian (dark) sesame oil

Directions

1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
2. In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.
3. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy !

Meatloaf with Italian Sausage

Ingredients

• 1 1/4 pounds ground beef
• 4 (4 ounce) links Italian sausage, casings removed
• 1 egg, beaten
• 1 small green bell pepper, chopped
• 1 onion, chopped
• 1/2 cup dry hot wheat cereal
• 1/2 cup milk
• 1 dash Worcestershire sauce
• salt and pepper to taste

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Chop sausage finely. In a large bowl combine beef, sausage, egg beat, bell pepper, onion, cereal, milk, Worcestershire sauce, salt and pepper. Mix together and press into a loaf pan.
3. Bake in the preheated oven for 1 hour, or until cooked through. Drain grease from loaf pan periodically during baking. Let stand 10 minutes before serving.

Meatloaf with a Ranch Twist

Ground Beef for Tacos

Ingredients

• 1 pound lean ground beef
• 1 onion, diced
• 1/2 cup ketchup
• 1 (1.25 ounce) package taco seasoning mix
• 2/3 cup cold water

Directions

1. In a large skillet over medium heat, brown the ground beef with onion; drain fat.
2. Stir in ketchup, taco seasoning, and cold water. Reduce heat and simmer for 20 minutes

Big John's BBQ Ribs and Dry Spice Rub

Better Than Best Fried Chicken

Ingredients

• 4 skinless, boneless chicken breast halves
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 egg
• seasoning salt to taste
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• salt and pepper to taste
• oil for frying

Directions

1. In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.
2. In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).
3. Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Heat oil in a deep skillet over medium heat; be sure to use enough oil to cover chicken pieces. Once chicken is doughy, test oil by dropping a piece of the 'dough' into it; the oil is ready when it starts to fry immediately.
4. Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.

Tanya's Louisiana Southern Fried Chicken

Ingredients

• 1 (3 pound) whole chicken, cut into 6 pieces
• 2 eggs, beaten
• 1 (12 fluid ounce) can evaporated milk
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 1/2 cups all-purpose flour
• 1 1/2 cups vegetable oil for frying

Directions

1. In a medium size bowl mix together the eggs and milk. Add ALMOST all of the salt, pepper, garlic powder, and onion powder (reserve a dash of each for seasoning the chicken pieces). Set aside.
2. Sprinkle a dash of the remaining salt, pepper, garlic powder and onion powder onto both sides of the chicken pieces.
3. In a large skillet, heat the oil over medium heat. Put the flour in a plastic bag. One piece at a time, dip the chicken into the egg/milk mixture then add to the plastic bag. Shake the bag so that the flour is covering each piece of chicken.
4. You can check to see if the oil is hot enough by sprinkling a little flour in the skillet. If it fries, it's hot enough! Place the chicken pieces in the skillet. After about 5 minutes, turn the chicken over. Let chicken fry for about 15 minutes or until the meat is cooked through and the juices run clear. Enjoy !

Fried Chicken Tenders

• Curly pasta 250 g
• Olive oil 2 tbsp
• Garlic(sliced) 4-5 cloves
• Courgette(sliced) 250 g
• Mushrooms(sliced) 200 g
• Carrots(sliced) 100 g
• Mixed herbs 1 tsp
• Salt & pepper to taste
• Cream 1/2 cup
• Parmesan cheese(grated) 1/4 cup
• Black olives(to garnish) 20

1. Boil the pasta till it is just done, drain and keep warm.
2. Heat half the oil in a pan, saute the garlic and when it smells fragrant add the vegetables, cook for about 2 minutes then lift the vegetables out with a slotted spoon, reserve.
3. Add the rest of the oil to the pan and fry the pasta for about 2 minutes, season with herbs, salt and pepper, stir in the vegetables.
4. Add the cream and cook for one more minute.
5. Sprinkle with parmesan cheese and garnish with olives.

• • 4 carrots
• • 1 potato
• • 1 cup peas
• • 1 apple
• • 1 cup beans, French cut into half
• • 2 tablespoons lemon juice
• • mayonnaise
• • salt and pepper

1. Boil each vegetable separately until just tender. Remove with a slotted spoon and put into a large bowl of ice cold water.
2. Peel and cut the potatoes, carrots and apple into small cubes and place them together with beans in a large bowl.
3. Add lemon juice, salt and pepper to the mayonnaise and mix well.
4. Pour the lemon mayonnaise over the vegetables and mix gently.
5. Break the lettuce up into large leaves and use to line a salad bowl. Spoon the vegetable mixture on the top of the leaves.
6. Refrigerate for several hours.

• 1 chicken skinless cut into pieces
• 3 onions
• chopped ginger...same amount as onion
• Chopped garlic. same amount as of onion n ginger
• 3 tomatoes
• green chillies accordin to ur taste
• red chilly powder
• coriander powder
• garam masala powder
• salt to taste
• lil bit of lemon juice
• turmeric powder
• (take spices according to ur taste)
• corriander and mint leaves chopped

1. Take 2 onions and 2 tomatoes and same amount of ginger garlic chopped in a blender and add all the spices.
2. Add some water.. this will turn out in a paste
3. Cook this paste in a pot until done ... don’t let it dry..
4. Take oil or ghee (for real Punjabi taste) in a pan and fry the remaining one chopped onion in it
5. Add remaining chopped ginger garlic in it and fry... then add chicken and fry it until it gets some brown colour
6. Then add the remaining one chopped tomatoes...and cook it until it softens and mixed in the onion masala...
7. Then add the cooked gravy ... and let it simmer until the chicken is done ... add the lime juice and sprinkle corriander and mint leaves
8. When serving with lil bit of crushed black pepper for great smell
9. You can melt some butter over it ... for more yummy taste..
10. Try it...You will surely love it and don't forget to leave comments / feedback

• 2 cups plain yogurt
• 1 large cucumber, peeled, seeded, and diced
• 1 medium-size sweet onion, chopped
• 1/2 to 1 small jalapeño pepper, seeded and minced
• 1/4 cup chopped fresh cilantro
• 1 teaspoon cumin seeds*
• 1 teaspoon lemon pepper
• 1/2 teaspoon salt
• Garnishes: fresh cilantro sprigs, cucumber slices

1. Stir together first 8 ingredients in a bowl.
2. Cover and chill at least 2 hours.
3. Garnish, if desired.
4. *1/2 teaspoon ground cumin may be substituted.

• Macaroni 1 1/2 cup
• Olive oil 2 tbsp
• Chicken cubes (boneless and boiled) 100 gms
• Mayonnaise 4 tbsp
• Fresh cream 2 tbsp
• Mustard powder 1 pinch
• Sugar 1 tbsp
• Salt 1 tbsp
• Black pepper (grounded) 1 tbsp
• Cheddar cheese 30 gms
• Large tomatoes (cubes) 2
• Large capsicums (cubes) 2
• Medium potato (boiled and cubes) 1
• Few coriander leaves

1. Boil the macaroni in a large pan until tender.
2. Drain and rinse with cold water, then drain again.
3. In a large bowl mix olive oil, mayonnaise, fresh cream, mustard powder, sugar, salt, black pepper until smooth.
4. Add chicken cubes, macaroni, cheese, tomatoes, capsicums and potato to the paste.
5. Refrigerate for 30 minutes or until cool.

• Chicken 1/2 kg, boneless, cubed
• Onion 1 medium, ground
• Ginger/ garlic paste 1 tbsp
• Tomato sauce 1/2 cup
• Pineapple juice 1/2 cup
• Pineapple cubes 6
• White pepper 1 tsp powdered
• Sugar 1 tsp
• Corn flour 2 tbsp mixed with 4 tbsp water
• White flour/ chicken stock cube mix 1 tbsp
• Soya sauce 2 tbsp
• White vinegar 2 tbsp
• Salt to taste
• Oil 2 tbsp

1. Marinate chicken in white vinegar, Soya sauce, sugar, salt and a tbsp of corn flour for half an hour.
2. Grease lightly and heat a steel hot plate, easily available in market, or a heavy shallow pan on low heat.
3. Heat oil in a karahi, fry the ginger and garlic, add onions and fry till it changes color.
4. Pour in the tomato sauce and pineapple juice, sprinkle white pepper and stir to make a sauce.
5. Stir fry the chicken in a separate pan and add to the sauce, along with the corn flour, pineapple cubes and white flour/ chicken stock cube mix. Stir till the sauce thickens.
6. Serve in the heated hot plate or pan.