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Recipes
Chicken Breast Diane
By Jaymers
1. place chicken breasts between sheets of waxed paper 2
- 4 skinless, boneless chicken breasts
- 1/2 tsp salt
- 1/4 to 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 3 tbsp chopped fresh green onions
- juice of 1/2 lemon or lime
- 3 tbsp chopped parskley
- 2 tsp Dijon-style mustard
- 1/4 C chicken broth
Goat Cheese Dip
By Jaymers
1. combine all ingredients besides the goat cheese in a saucepan 2
- goat cheese
- 1/3 C balsamic vinegar
- 2/3 C oil
- fresh garlic cloves to taste
- shallots
- salt to taste
- pepper to taste
Chongqing Chicken
By Jaymers
1.Prepare the marinade: In a large bowl, combine the soy sauce, rice wine, and egg whites
- Marinade:
- 1 lb chicken breast, cut into 1-inch cubes
- 1 1/2 C cornstarch
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 3 C peanut or vegetable oil, plus 1 tbsp for stir-frying
- 8 to 10 dried red chilis
- 3 garlic cloves, minced
- 1 leek, white part only, thinly sliced
- 1 small piece ginger, minced
- 2 tbsp soy sauce
- 2 tbsp Chinese rice wine or dry sherry
- 2 egg whites
- Sauce:
- 2 tbsp chili garlic sauce
- 1 tbsp soy sauce
- 1 tbsp chicken stock or water
- 1 tsp Chinese black vinegar
- 1 tsp cornstarch
- 1 tsp ground Sichuan pepper
Creamy Chocolate Pie
By Jaymers
1. whish milk and pudding in large bowl 2
- 1 1/2 C milk
- 2 packages jell-o chocolate flavored instant pudding
- 12 oz cool whip
- 1 6oz prepared chocolate flavored crumb pie crust
Chinese garlic sauce with oyster sauce
By Jaymers
1. In a small bowl, stir together oyster sauce, chicken broth, soy sauces, rice vinegar, and chili paste
- 2 tbsp oyster sauce
- 1/4 C chicken broth
- 2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 2 tbsp white rice vinegar
- 1/2 tsp chili paste, optional
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tbsp vegetable or peanut oil
- 3 tbsp finely chopped garlic
- 2 tbsp granulated sugar
Fettucini with Shrimp, Goat Cheese, and Grape Tomatoes
By Jaymers
1. In large skillet, heat olive oil over medium heat
- 2 tbsp extra virgin olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 1/3 cup tomato paste
- 3/4 cup dry white wine
- 2 tbsp fresh parsley, chopped
- 1 container grape tomatoes (or 8oz sundried tomatoes)
- 1 lb shrimp
- 3 oz goat cheese
- 10 oz fettucini
Noodles with Peanut Sauce
By Jaymers
1. cook any noodle 2. mix peanut butter, soy sauce and crushed red pepper in a bowl 3
- 1/2 C creamy peanut butter
- 2 tbsp soy sauce
- any noodles
- 1/2 tsp crushed red pepper
- green onions
- cilantro (if desired)
- tomato (or any veggie, pea pods are good and so are red peppers)
Cumin Lamb
By Jaymers
1. Combine the lamb, garlic, cumin seeds, ground cumin, chili flakes and 1 tablespoon of soy sauce in a bowl
- 1 lb lamb leg steaks, thinly sliced
- 1 head garlic or 12 garlic cloves, crushed
- 1 tbsp cumin seeds
- 2 tsp ground cumin
- 1 tsp dried chili flakes
- 2 tbsp light soy sauce
- 1 1/2 tbsp rice bran oil
- 1 white onion, halved, cut into wedges
- 1 green capsicum, seeded, coarsely chopped
- Fresh coriander leaves, to serve
- Dried chili flakes, extra, to serve
- Steamed rice, to serve
- Shallot, finely chopped, to serve
Cumin-Chile Lamb with Garlic Yogurt
By Jaymers
Garlic Yogurt 1. Stir garlic, lemon zest and lemon juice into yogurt in a small bowl to combine
- Garlic Yogurt
- 1 garlic clove, grated
- 1/2 tsp finely grated lemon zest
- 1 tbsp fresh lemon juice
- 1 C plain Greek yogurt
- kosher salt
- freshly ground pepper
- Lamb and Assembly
- 2 tbsp cumin seeds
- 1 tbsp Sichuan peppercorns or 1 tbsp black peppercorns
- 2 tsp caraway seeds
- 2 tsp crushed red pepper flakes
- 1 tsp sugar
- vegetable oil (for grilling)
- 1 1/4 lb boneless lamb shoulder cut into 1" pieces
- kosher salt
- freshly cracked pepper
- finely grated lemon zest (for serving)
Satay Peanut Sauce Recipe
By Jaymers
For an authentic satay sauce, try this easy Thai Satay Sauce recipe! While most Western versions of satay sauce are...
- 1 cup fresh-tasting dry roasted peanuts, unsalted
- 1/3 cup water
- 1-2 cloves garlic, minced
- 1/2 tsp. dark soy sauce
- 2 tsp. sesame oil
- 2 Tbsp. brown sugar
- 1 to 2 Tbsp. fish sauce, depending on desired saltiness/flavor - Vegetarians substitute 1.5 -2.5 Tbsp. regular soy sauce
- 1/2 tsp. tamarind paste OR 1/2 Tbsp. lime juice
- 1/2 tsp. cayenne pepper, OR 1 tsp. Thai chili sauce (more or less to taste)
- 1/3 cup coconut milk