Sample Recipes

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Chinese Chicken Salad

INGREDIENTS

  • 2 cups cooked chicken, cut in diagonal slices
  • 4-5 cups Napa, sliced on the diagonal, or lettuce shredded
  • 1 cup celery, sliced on the diagonal
  • 2 teaspoons sesame seeds
  • 2 cups of fried sliced wonton skins (lightly dip in cornstarch and fry in vegetable oil in a wok - when brown, drain on brown paper bag or colander)
  • 3/4 cups roasted almonds, chopped
  • 4 green onions, sliced on the diagonal

FOR THE DRESSING

  • 1 tablespoon dried mustard with
  • 1 tablespoon water
  • 1/3 to 1/2 cup vegetable oil
  • 1/4 teaspoon sesame oil
  • 2 tablespoons soy sauce

DIRECTIONS

Combine all ingredients. Mix the dressing and combine everything until evenly coated.

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Pasta with Artichoke Sauce

INGREDIENTS

  • 1/4 cup olive oil
  • 1/2 stick butter
  • 1 tablespoon flour
  • 1 cup chicken broth heated
  • 1 teaspoon garlic, minced
  • 1 teaspoon capers drained
  • 2 teaspoons lemon juice
  • 1 teaspoon parsley, minced
  • Salt and Pepper to taste
  • 1 can or more drained artichokes
  • 2 tablespoons Parmesan cheese
  • 1 lb linguine

DIRECTIONS

Cook linguine per package directions and set aside. Combine olive oil, butter, flour, chicken broth and minced garlic and cook on high for a few minutes. Add capers, lemon juice, parsley and salt and pepper. Cook on low for several minutes. Add artichokes and Parmesan. Toss everything with the linguine and serve with a side of Parmesan. Serves 6-8

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Best Leg of Lamb Ever

INGREDIENTS

  • 1 whole leg of lamb
  • Vinegar
  • 1-2 teaspoons garlic, chopped pureed
  • 1/2 teaspoon salt
  • 2 tablespoons Dijon mustard
  • 1 tablespoon soy sauce
  • 2 tablespoons lemon juice
  • 1/4 cup oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano

DIRECTIONS

Rub the lamb with vinegar and extra garlic. Mix pureed garlic and salt. Whisk in Dijon, soy sauce, lemon juice, oil, thyme and oregano. Cover the lamb with the mixture. Marinate for 1/2 hour or overnight. On a grill or in the broiler cook 10 minutes on each side. Then finish in the oven at 350 ̊ for 40 minutes. Let rest 15 minutes and slice. Meat should be medium pink and meat thermometer should register 130 ̊. Save the juice. This recipe may also be used for a rack of lamb. Cut into lollipops—only grill approximately 5 minutes per side for medium, but check the timing as each grill is different.

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Olive Bread

INGREDIENTS

  • 2 baguette loaves - split lengthwise
  • 1/2 cup butter or margarine
  • 1/4 cup mayo
  • 2 cups (8 oz) shredded mozzarella
  • 1/2 cup ripe olives, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

DIRECTIONS

Mix together the ingredients from butter through onion powder. Spread on sliced bread, freeze and cut into fingers. Bake at 350 ̊ for 10 to 15 minutes.