2 tbsp. mayonnaise
1/2 tsp. curry powder
generous pinches cayenne pepper
1 can solid light tuna, drained
1 tbsp. walnut or pecan pieces
2 tbsp. finely diced celery
Place mayo, curry powder and cayenne in a bowl and stir. Using a fork, mix in the tuna. Chop nuts, then stir into tuna along with celery.
4 skinless chicken breasts
1/2 tsp. salt
1/4 tsp. black pepper
1 medium ripe papaya, peeled, seeded and diced
1 green bell pepper, seeded and diced
1 small red onion, diced
2 tbsp. balsamic vinegar
1 tsp. dark sesame oil
Preheat oven to 375. Season chicken with salt and pepper and place in a baking dish. In a mixing bowl, combine remaining ingredients. Spoon mixture over chicken and bake, uncovered, for 45 minutes, until golden brown and cooked through.
1/3 cup all-purpose flour
1 tsp. seasoned salt
generous sprinkle of pepper
1 large egg
2 tbsp. olive oil
1 tbsp. mlik
2/3 cup fine dry bread crumbs
1/4 cup chopped fresh parsley
3 tbsp. grated Parmesan cheese
First three ingredients in one large bow, second three in another and last three in another.
Dredge chicken in flour mixture, dip into egg mixture and coat well in crumb mixture. Arrange on a greased baking sheet. Bake, uncovered in 375 for about 30 minutes until golden brown and no longer pink inside.
Place 1 slice provolone cheese, 1 slice tomato, and a sprinkle of basil on top of each chicken. Heat in oven for about 5 minutes until cheese is melted.
1 whole chicken
4 medium Yukon gold potatoes, scrubbed and cut into medium chunks
4 plum tomatoes, cut into medium chunks
1 large onion, cut into medium chunks
1/4 cup extra-virgin olive oil
1/4 cup fresh oregano leaves, coarsely chopped
1/2 tsp. coarse salt
1/4 tsp. freshly ground pepper
Preheat oven to 450 with rack in upper third. Combine chicken and vegetables in a large roasting pan. Add oil, oregano, salt and pepper, toss to combine.
Arrange chicken, skin side up, over vegetables. Roast until an instant-read thermometer inserted in thickest part of thigh registers 170 and juices run clear, about 45 minutes. Remove from oven, and serve.
2 tbsp. mayonnaise
1/3 cup Dijon mustard
2.5 tsp. Worcestershire sauce
1 clove garlic, finely grated with a microplane
1 tbsp. honey
3/4 cup panko breadcrumbs
1/2 cup finely chopped chives or green onion tops
salt and peper
6 large chicken drumsticks
olive oil
Place rack on upper third of oven. Preheat oven to 425. Coat the bottom of a shallow roasting pan or baking sheet with a thin layer of olive oil. Mix together the mayonnaise, mustard, Worcestershire sauce, garlic and honey in a medium bowl. Mix together the breadcrumbs and chives/green onions in a separate medium bowl.
Sprinkle each drumstick with salt and pepper. One by one, dip each drumstick in the mayonnaise mixture, turning to coat. Then dip the drumstick in the breadcrumbs mixture, turning to coat. Place the drumsticks on the prepared roasting pan or on top of the cooling rack in the roasting plan.
Bake chicken for 20-25 minutes, until just cooked through, and juices run clear (not pink) when poked.
1-1.5 lb. mince
1 medium onion
1 apple (or apricots)
1 banana
handful of raisins and peanuts
2 slices of bread left to soak in milk for 1/2 hour
2 tsp. curry powder
salt
2 eggs
Saute onion and apple; add curry powder. Add meat and brown; add fruits and nuts. Squeeze milk out of bread; add bread, stirring into meat. Put in casserole dish. Cook for about 3/4 hour, stirring occasionally so it doesn’t burn (at 325). Beat eggs and milk, pour over meat. Cook for another 1/2 hour.
4 tsp. minced garlic
2 tbsp. red miso paste
1 cup soy sauce
2/3 cup rice wine vinegar
6 tbsp. honey
2 tbsp. chopped pickled ginger
1.5 lbs. beef filet, cut into 1″ cubes
6 green onions, cut into 1.5″ lengths
Combine garlic, miso paste, soy sauce, vinegar, honey and pickled ginger in a medium bowl. Transfer mixture to a small saucepan and simmer over medium-high heat for about 6-8 minutes or until reduced to a syrupy glaze.
Preheat the BBQ on high heat. Alternating, skewer meat cubes and green onion pieces on 6 skewers. Brush kebabs with the glaze and grill 3-4 minutes per side or until medium-rare. Continue brushing kebabs with the glaze as they are grilling. Remove from heat, brush with remaining glaze and serve immediately.
1 cup soy sauce
1/2 cup mirin (sweet Japanese rice wine) or sweet sherry
1/2 cup (packed) dark brown sugar
1/4 cup unseasoned rice vinegar
1/4 cup oriental sesame oil
1/4 cup minced garlic (about 15 cloves)
2 large green onions, chopped
5 pounds Korean-style short ribs (beef chuck flank, cut 1/3 to 1/2 inch thick across bones, about 20 pieces)
Combine the first 7 ingredients in medium bowl; whisk to blend well. Pour into heavy jumbo resealable plastic bag. Add ribs; seal bag. Turn bag over several times to coat ribsribs evenly. Refrigerate overnight, turning bag occasionally.
Prepare BBQ (medium-high heat). Drain ribs, discard marinade. Working in batches, grill ribs until browned and cooked to medium-rare, about 3 minutes per side. Mound ribs on platter; surround with chopped spinach and serve.
6-8 slices of veal shank
2 tbsp. flour
4 tbsp. butter and oil
1 onion, chopped
1 carrot, diced
1 celery stalk, diced
1 crushed clove of garlic
1 grated rind of lemon
2 ripe tomatoes, peeled, seeded and chopped up
2 tbsp. tomato paste
1/4 cup dry white wine (or stock)
marjoram, rosemary, salt and pepper
Dredge the veal shank slices in flour and shake off excess flour. Prepare vegetables. Heat butter and oil in a large pot and brown meat on both sides. Add vegetables (except tomatoes) and brown lightly. Season with herbs, lemon rind, salt and pepper. Pour in white wine to deglaze the pot and let reduce for a few minutes on medium heat. Add tomatoes and tomato paste and stock (or wine) and store. Cover and let simmer for 1.75-2 hours.
1 tbsp. vegetable oil
4 medium cloves garlic, thinly sliced
6 heads baby bok choy, cut in half lengthwise
1/8 tsp. kosher salt
1/4 cup dry sherry (or Chinese rice wine)
1/2 cup homemade or low-salt chicken broth
1 tbsp. soy sauce
1/4 tsp. granulated sugar
1 tsp. cornstarch mixed with 1 tsp. cold water to form a slurry
4 thin slices prosciutto, sliced crosswise into 1/4″ strips
Put the oil and garlic in a small wok. Set over medium-high heat and cook, stirring frequently, until the garlic begins to sizzle steadily (about 1 minute). Add the boy choy and using tongs turn it in the oil and garlic; season with the salt. When the tender tops begin to wilt, in about 1 minute, add the sherry and toss again for about 15 seconds before adding the chicken broth, soy sauce and sugar. Reduce the heat to medium, cover, and simmer until the bok choy tops are completely wilted and the stalks are crisp-tender, about 5 minutes. Transfer the bok choy to a plate.
Give the cornstarch slurry a stir to recombine and then whisk it into the cooking liquid. SImmer vigorously until the liquid has thickened, about 30 seconds. Remove from the heat and return the bok choy to the pan. Add the prosciutto and toss quickly to coat the bok choy with the broth and to mix in the prosciutto. Season to taste with salt and serve.