|1.||Vegetable oil||2 tablespoons|
Skinless, boneless chicken breast, cut into 1-inch pieces
|5.||Oyster sauce||¼ cup|
|6.||Soy sauce||3 tablespoons|
Small chile peppers, sliced (Optional)
Fresh basil leaves
1 . Stage
Heat oil in a wok or large skillet over medium heat. Add onion and garlic; cook and stir until fragrant, about 30 seconds. Add chicken; cook and stir until no longer pink, about 5 minutes. Stir in oyster sauce, soy sauce, and sugar. Stir in chile peppers. Pour in water. Cook until slightly thickened, 3 to 5 minutes. Stir in basil before serving.
1 . Combine mirin, soy sauce, sesame chili oil, garlic, and sesame seeds in a small bowl. Set sauce aside.
2 . Heat peanut oil over medium-high heat in a large skillet. Add green beans and saute for 2 minutes, stirring frequently. Add in sauce and lower heat to medium. Continue cooking until beans have reached the desired doneness, 4 to 5 minutes more. Season with salt, if desired, before serving.
1 . In a large pot, cook the ground beef over medium heat until evenly browned. Drain off grease, and set aside.
2 . Melt butter in a skillet over medium heat. Saute the onions, green pepper and habanero pepper until onions are translucent. Remove from heat. Transfer the onion mixture to the pot with the ground beef, and set the heat to medium.
3 . Add the kidney beans and tomato sauce to the beef mixture, and season with chili powder, salt, garlic salt and hot pepper sauce. Bring to a simmer, and adjust seasonings to taste if necessary. Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally.
1 . Preheat the oven to 375 degrees F (190 degrees C).
2 . Cut an 18-inch wide roll of heavy-duty aluminum foil into six 12-inch long pieces.
3 . Slice each chicken breast in half lengthwise, so the thickest part is about 1/2 inch thick and season with salt and pepper to taste. Set each seasoned chicken breast onto a single piece of aluminum foil.
4 . Combine olive oil, garlic, salt, and pepper in a large bowl. Add sliced carrots, parsnip, red bell peppers, and mushrooms. Stir to combine vegetables with the seasoned oil. Set an even amount of vegetables on top of each piece of chicken.
5 . Top vegetables with a whole slice of red onion and place a sprig of fresh rosemary on top of the onion.
6 . Fold aluminum like a book cover over the top of each serving and crimp the edges all around tightly together.
7 . Place foil packets with the chicken on the bottom onto a 12x18-inch rimmed baking sheet.
8 . Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. Watch out for any steam when you check the chicken for doneness. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
9 . Remove foil packets from the oven, open the packets, and serve immediately.
1 . Heat the oil in a large skillet over medium-high heat. Season the filets with salt and pepper, then fry on each side until browned to lock in the juices. Remove from the skillet and set aside to cool slightly.
2 . Add the mushrooms, wine and beef consomme to the skillet; cook and stir over medium heat until mushrooms are tender. Use a slotted spoon to transfer the mushrooms to a small bowl, reserving the consomme. Mix the pate with the mushrooms, adding a little consomme if needed to achieve a spreadable texture. Divide the mushrooms among the filets and spread on the top. Refrigerate about 30 minutes.
3 . Preheat the oven to 400 degrees F (200 degrees C). Lay the puff pastry out on a clean surface and cut out two 5 to 6 inch rounds for each steak. You can roll it out a little thinner if you need more area. Place a steak onto a round, and bring the edges up around the sides. Cover the top with a second piece of dough, overlapping the edges and pressing to seal into a package. Repeat with remaining steaks. Place the Wellingtons onto a baking sheet, and brush the tops with beaten egg.
4 . Bake for about 12 minutes, for rare, 16 minutes for medium, or 20 minutes for well done. For best results use a meat thermometer to determine the temperature of the steaks, with 140 degrees F (60 degrees C) being medium doneness. Remove from the oven and allow to rest for about 5 minutes.
5 . While the steaks are cooking, make the sauce. Melt the butter in a saucepan over medium heat. Stir in the flour and cook, stirring constantly, until browned. Stir in the green onions, and cook until tender, about 1 minute. Gradually stir in the reserved consomme and the remaining 1 cup of consomme; continue to cook and stir until the sauce thickens. Reduce heat to low and stir in the wine. Continue to simmer until thickened, about 15 minutes. Remove from the heat and stir in butter and parsley. Season with salt and pepper to taste.
6 . To serve, cut each Wellington in half and spoon some sauce onto the plate.
1 . Mix chicken, garlic, ginger, turmeric, and salt together in a large bowl. Cover with plastic wrap and place in the refrigerator to marinate, about 30 minutes.
2 . Heat vegetable oil in a wok or large pot over medium-high heat. Add onion; cook and stir until browned, 2 to 3 minutes. Add tomato, shrimp paste, tamarind paste, and chile powder; mix until flavors combine, about 1 minute. Stir in chicken with marinade. Cook until chicken is browned on both sides, about 5 minutes.
3 . Stir chicken stock and sugar into the wok. Cover and simmer for 15 minutes. Add jackfruit; simmer until tender, about 15 minutes. Stir in curry powder. Continue simmering until the internal temperature of the chicken registers 165 degrees F (74 degrees C) on an instant-read thermometer, about 5 minutes more.
1 . Combine the cider vinegar, apple cider, brown sugar, mustard seed, Dijon mustard, tomato paste, salt, black pepper, and neck bones in a heavy-bottomed saucepan over medium heat; simmer until the sauce thickens, 30 to 40 minutes. Skim any foam from the surface of the liquid and discard. Remove and discard the neck bones. Cool the sauce to room temperature or use immediately.
1 . Melt 1/4 cup butter in a saucepan over low heat. Add onions, celery, and carrots and cook until softened, about 20 minutes. Add broth, potatoes, and bouquet garni. Simmer until potatoes are softened but not squishy, about 20 minutes more. Add halibut and simmer soup for 5 minutes.
2 . Melt remaining 3/4 cup butter in another saucepan over medium heat. Add flour and whisk until smooth. Add cream and whisk constantly until thick and smooth, about 15 minutes. Blend roux into the soup. Remove bouquet garni just before serving and stir in dry white wine and pepper.
1 . Stuff each date with 1 whole toasted almond and arrange on a serving platter. Spoon a little bit of creme fraiche over each date and sprinkle with chopped almonds.
1 . Preheat the oven to 350 degrees F (175 degrees C). Press bottom pie crust into a glass pie dish.
2 . Combine spinach, salt, pepper, and nutmeg in a large bowl. Add ricotta, mozzarella, Parmesan, and Cheddar cheeses. Mix together well and pour into the bottom pie crust. Place second pie crust on top of filling, seal and trim edges.
3 . Bake in the preheated oven for 40 minutes. Let stand for 10 minutes and cut into wedges.
1 . Place beans in a large saucepan and cover with water by 1 inch. Place over high heat and bring to a boil. When beans come to a boil, drain and return them to the same pot.
2 . Cover beans with water by 2 inches; stir in 1 tablespoon garlic, tomato, cumin, and chili powder. Bring to a boil over high heat, then reduce heat to low, and simmer until beans are very soft, about 3 hours and 45 minutes, adding water as needed.
3 . Once beans have cooked, mash them with remaining garlic, oil, and salt; add water as needed to achieve desired consistency. Place over low heat for 30 minutes, stirring occasionally.
1 . Season beef with salt, pepper, and paprika.
2 . Brown seasoned beef and onion in oil until all sides are brown. Cover with water and simmer for 3 to 4 hours or until tender. Add water whenever level goes below the ingredients.
3 . An hour before serving, add potatoes and chili.