Ingredients:
3 pcs Chicken Keel
One handful of curry leaves
1 tbsp butter
Coating:
1/4 cup plain flour
1/4 cup corn flour / tapioca flour
2 eggs, beaten
Seasonings:
400ml Evaporated milk
1 tsp sugar
1/4 tsp salt
Combine plain flour & corn flour in a bowl. Beat up eggs in a separate bowl. Add a pinch of salt.Dry chicken keel with towel. Heat up oil in a deep oil. Coat chicken keel with eggs, then flour. Deep fry in low fire until golden brown. Set aside & let cool. Heat up butter in a non-stick pan, add curry leaves. Saute till fragrant.Add in evaporated milk, simmer in low fire till milk is thicken. Add in sugar and salt. Chop chicken keel into big slices. Pour milk onto chicken. Serve hot.
Recipe found here.
Ingredients:3 cups uncooked elbow macaroni
4 cups fresh broccoli florets
1/2 cup butter, cubed
3 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon salt
2 cans (12 ounces each) evaporated milk
2-1/2 cups (10 ounces) shredded cheddar cheese, divided
1/2 cup crushed cornbread-flavored crackers (about 6 crackers)
DirectionsCook macaroni according to package directions, adding broccoli during the last 3-4 minutes; drain.
In a large saucepan, melt butter. Stir in the flour, garlic powder, onion powder, pepper and salt until smooth; gradually stir in evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 2 cups cheese.
Place half of the macaroni and broccoli in a greased 13x 9-in. baking dish. Top with half of the cheese sauce. Repeat layers. Sprinkle with cracker crumbs and remaining cheese. Bake, uncovered, at 375° for 20-25 minutes or until bubbly.Serves 12.Recipe found here.
2 Tablespoons olive oil
1 small onion, diced
5 ounces fresh baby spinach
6 ounces crimini or button mushrooms, sliced
5 eggs
1 cup grated mozzarella cheese
1/2 cup 2 % milk
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F.
Generously spray a standard-sized muffin tin with cooking spray, making sure to cover each cup completely. Set aside.
Heat a large saute pan over medium heat. Add olive oil. When the oil begins to shimmer, add onions. Cook until softened, about 5-8 minutes.
Add the mushrooms and cook, stirring, until they shrink in size and begin to brown, about 5 minutes.
Turn the heat to low and mound the spinach on top of the mushrooms and onions. It will look like a lot of spinach, but it will wilt down. Gently stir until spinach wilts, about 2 minutes.
Set aside to cool.
Crack eggs into a medium mixing bowl. Pour in the milk. Whisk until the eggs and milk completely combine and the mixture slightly fluffy, about 1 minute. Stir in the cheese, salt and pepper.
When the spinach and mushroom mixture has cooled slightly, add it to the egg mixture and stir gently to combine.
Fill each muffin cup with 1/4 cup of egg and vegetable mixture.
Bake for 25-30 minutes or until the tops of the mini quiches begin to brown.
Remove from oven and let cool for 5 minutes. Run a butter knife around each mini quiche to free it from the muffin tin.
Serve warm or at room temperature.Recipe found here.
Ingredients:
CASSEROLE:
Salt
1 pound uncooked spaghetti
1 tablespoon extra virgin olive oil
1 pound ground beef
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
Pinch crushed red pepper flakes
1 26-ounce jar spaghetti sauce
3 ounces Parmesan cheese, freshly grated (about 3/4 cup)
8 ounces mozzarella cheese, shredded or thinly sliced (about 2 cups)
GARLIC HERB BREAD:
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
Pinch salt
1 16-inch loaf Italian bread, halved lengthwise
Instructions:
Preheat oven to 350°F. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions; drain.
In a large Dutch oven, heat the oil over medium-high heat. Add the beef; cook about 5 minutes or until brown, breaking meat up with a fork as it cooks. Add the salt, oregano, black pepper, and red pepper flakes. Stir in the spaghetti sauce, Parmesan, and the cooked spaghetti. Transfer to baking dish. Top evenly with mozzarella. Bake for 30 to 40 minutes or until the cheese is melted and bubbling.For the garlic bread, while the casserole bakes, whisk together the butter, parsley, garlic, and salt. Brush the butter mixture over the cut sides of both bread halves. Wrap each half in aluminum foil; bake, alongside the casserole, for 15 to 20 minutes or until heated through.
For crispier bread, unwrap for the last 5 minutes of baking. Serve bread with the casserole. Serves 8.
Recipe found here.
1/2 bottle of lawrys Herb and Garlic Marinade
2 large spoonfuls of Pesto
2 boneless chicken breasts.
Cut chicken into one inch strips. Using same knife make slits into chicken. Pour lawrys marinade and pesto over chicken. Marinate over night.
Sauce:
8 ounces of your choice of pasta
2 tablespoons of olive oil
3 cloves of garlic
2 spoonfuls of pesto
1/2 cup of chicken broth
8 ounces of tomato sauce
1 cup of half and half
Boil water and start on noodles.
Pour entire batch of chicken, marinade and all, into skillet and cook chicken fully (the marinade will evaporate/cook down)
Heat olive oil, cook garlic. Add pesto. Simmer in chicken broth until half has cooked down. Add tomato sauce. Then add milk. Simmer for 5 minutes. Toss pasta in. Add flour if it needs to be thickened. Place chicken on top.Recipe found here.
2 pcs boneless & skinless chicken breast meat / 8 chicken fillets
Juice from 1 lemon
3 - 4 tbsp Premium Light Soy Sauce
1 egg, beaten
Corn flour for coating
Olive oil
Dash of pepper
Salad & julienned lemon rind for garnishing
Rinse chicken breasts meat, cut off any excess fat on the chicken meat. Pat dry and put them in a plastic bag/zip-lock bag. Flatten the bag. Pound the meat gently with the meat tenderizer mallet or back of the knife.
Cut chicken meat into 8 strips. Marinate chicken meat with premium light soy sauce, pepper and 3 - 4 tbsps of lemon juice.
Transfer to the zip-lock bag or air tight container and marinate in the fridge for 30 mins.
Meanwhile, beat egg in a plate with 2 - 3 tbsps of lemon juice. Set aside.
Prepare corn flour in a plate for coating. Set aside.
Remove chicken meat from fridge and rest at room temperature for 5 mins. Drain off extra marinating liquid.
Heat up 3 - 4 tbsps olive oil in a frying pan, dip chicken strips/pieces in the egg mixture then to corn flour. One strip by one strip.
Pan fry chicken strips batch by batch each sides for 2 - 3 mins or until chicken is golden brown in low fire.
Transfer to kitchen paper towels to absorb excessive oil.
Arrange on a place with salad and garnish with julienned lemon rind. Serve while warm.
Recipe found here.
1/2 tablespoon harissa
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
8 ounces baby portobello mushrooms, halved lengthwise
Whisk the harissa, olive oil, balsamic vinegar, and oregano together in a medium bowl.
Add the halved mushrooms and toss well to coat. Marinate for 30 minutes.
Preheat the oven to 350 degrees F or Preheat the grill, if grilling.
Thread the mushrooms onto presoaked bamboo skewers. Roast them in the oven for 10-12 minutes, or grill them, 5 minutes per side.
Recipe found here.
Ingredients
Honey Mustard Marinade:
1 c. Grey Poupon Dijon mustard
1 c. honey
1/2 c. mayonnaise
1 tsp. lemon juice
Chicken:
4 skinless, boneless chicken breast halves
1 Tbsp. vegetable oil
2 c. sliced mushrooms2 Tbsp. butter
salt and pepper
paprika
8 slices bacon, cooked
1 c. shredded Monterey Jack cheese
1 c. shredded Cheddar cheese
2 tsp. finely chopped fresh parsley
Instructions:
Use an electric mixer to combine the mustard, honey, mayonnaise, and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Place chicken in a Ziploc bag and pour in about 1/3 of the marinade. Seal the bag and press out as much air as you can and marinate in the refrigerator for about 2 hours.
Chill the remaining marinade until later. After the chicken has marinated, remove chicken from bag and discard the marinade that it has been soaking in. Preheat the oven to 375 degrees and heat an ovenproof frying pan large enough to hold all four breasts and 1 Tbsp. oil over medium heat. Sear the chicken in the pan for 3-4 minutes per side or until golden brown. Remove pan from heat but keep chicken in the pan. As the chicken is cooking, in a small frying pan saute the mushrooms in the butter. Brush each seared chicken breast with a little of the honey mustard marinade being sure to save a little extra that you can serve on the side later with the dish.
Season the chicken with salt, pepper and paprika. Stack two pieces of cooked bacon, crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast followed by 1/4 cup of cheddar.
Bake the pan of prepared chicken breasts for 7-10 minutes or until cheese is thoroughly melted and starting to bubble. Sprinkle each breast with 1/2 teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.Recipe found here.
300g dried pasta
25g butter
1 tbsp olive oil
1 garlic clove
white wine
200ml double cream
3 tbsp grated Parmesan
250g mushrooms
sea salt and black pepper
Bring a pot of water to the boil, add salt and pasta and cook until al dente.Chop your mushrooms and garlic. Melt your butter with your oil in a large pan and add your garlic.
Add your mushrooms and season. Cook for about 8 – 10 mins until coloured. Add a good splash of wine and simmer until evaporated, add your cream and Parmesan. Simmer gently until it has thickened. Drain your pasta and add to your sauce.
Mix together and serve with lots of Parmesan cheese on top.
Recipe found here.
1/2 cup flour
1/2 tsp. Emeril’s Essence
2 eggs
1/4 cup milk
1 1/2 cups panko crumbs
1 Tbsp. dried parsley
Salt and pepper to taste
Canola oil for frying
Dipping sauce
19 oz. can tomato sauce
2 cloves of garlic, minced
1 Tbsp. olive oil
1/2 tsp. crushed red pepper or to taste
1 tsp. Italian seasoning
salt and pepper to taste
Emeril’s Essence
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Mix all ingredients together for Emeril’s spice. Unwrap cheese sticks and cut them in half. Using three bowls for dipping, place the flour and Emeril’s Essence in the first bowl. Beat the eggs with the milk in the second bowl and then in the third bowl add the panko crumbs, parsley and salt and pepper to taste. Now start to dip the cheese sticks. First in the flour, then egg and finally panko. Place them on a cookie sheet and freeze for 20-30 min. Meanwhile heat the olive oil in a small sauce pan and add the garlic and saute for 1 min. Add the tomato sauce, red pepper, Italian seasoning, salt and pepper to taste. Simmer 15 min. Heat a few inches of the canola oil in a wok or large deep frying pan. Place sticks in the oil and fry to golden brown. Do not overcrowd the pan. Fry them in batches. Drain on a paper towel lined plate. Serve with the tomato sauce immediately. Recipe found here.
