Chicken Lo Mein

Ingredients:

• 1/2 pound boneless, skinless chicken breast
• Marinade:
• 2 teaspoons light soy sauce
• 1 teaspoon Chinese rice wine or dry sherry
• 1/4 teaspoon sesame seed oil
• 1 teaspoon cornstarch

Sauce:

• 3/4 cup chicken broth
• 2 tablespoons plus 1 teaspoon oyster sauce
• 3/4 teaspoon sugar

Other:

• 1/2 pound Chinese noodles (thin or thick noodles are fine)
• 1 cup shredded carrots (about 1 carrot)
• 1 8-ounce can straw mushrooms
• 3 tablespoons vegetable or peanut oil for stir-frying, or as needed
• 1 teaspoon chopped garlic
• 1/4 teaspoon salt
• Salt and pepper to taste, if desired

Preparation:

1. Cut the chicken into thin strips about 2 inches long. (It’s easiest to do this if the chicken is slightly frozen). Add the light soy sauce, rice wine or sherry, sesame oil and the cornstarch. Marinate the chicken for 20 minutes.

2. While the chicken is marinating, prepare the other ingredients: Combine the sauce ingredients in a bowl and set aside.
Cook the noodles in boiling water until they are cooked al dente (tender but still firm). This will take about 3 minutes for fresh noodles, and 4 - 5 minutes for dried noodles. Drain, rinse with cold water, and drain again.

3. Cut the carrot into thin strips to match the chicken. Rinse the straw mushrooms under running water to remove any “tinny” taste. Drain thoroughly.

4. Heat 1 tablespoon oil over medium high to high heat. Add the garlic, stir-fry for a few seconds until aromatic, then add the chicken. Stir-fry the chicken until it changes color and is 80 percent cooked. (If you need more oil, try adding 1 tablespoon water). Remove the chicken and clean out the wok.

5. Heat 2 tablespoons oil and the salt in the wok. Add the carrots and mushrooms. Stir-fry for 1 minute, then add the chicken. Add the noodles, stirring to mix in with the other ingredients. Add the sauce into the wok, mixing with the other ingredients.

6. Cook for 2 more minutes. Taste and add salt or pepper if desired. Serve hot.

Spicy Ground Chicken and Eggplant (PF Chang's)

Ingredients:
1 pound eggplant (Chinese preferred)
4 tablespoons oil
2 cloves garlic, minced
1 1/2 tablespoon ginger, minced
2 scallions, chopped fine
4 ounces ground pork
2 tablespoons dark soy sauce
1 teaspoon red wine vinegar
1/2 teaspoon sugar
2 teaspoons chili paste with garlic
1 teaspoon sesame oil
1/4 cup chicken stock

Directions:

Slice eggplant diagonally into 1-inch slices. Heat 2 tablespoons of oil in wok until very hot.

Stir-fry eggplant about 5 minutes or until soft. Set aside.

Heat 2 tablespoons oil in wok. Stir-fry garlic, ginger, and half the scallions on low heat until aroma comes, about 30 seconds. Add pork.

Turn to high heat. Stir-fry until meat changes color. Add soy sauce, vinegar, sugar, and chili paste with garlic. Stir-fry 30 seconds.

Pour eggplant into meat mixture. Add remaining scallions and stock. Cook and stir about 3 minutes. Stir in sesame oil.

Salmon with Red Curry Balsamic Vinegar Reduction

• 4 salmon fillets
• salt and pepper to taste
• 1 cup chopped scallions
• 2 tsp Thai red curry paste
• 2 tsp brown sugar
• 2 cups orange juice
• 1/2 cup balsamic vinegar
• 1/4 cup soy sauce (adjust to taste)
• 2 tbsp canola oil
• (all portions approximate -adjust to taste)

1. Heat the canola oil in a shallow frying pan on medium heat. Add salmon fillets skin side down and brown for about 2-3 minutes. Then turn salmon over and brown the other side for another 2-3 minutes or less, depending on thickness. Be careful not to overcook the salmon. If in doubt, use a knife and fork to gently part flesh (without breaking fillet) to make sure it's moist inside, but not raw.

2. Set salmon aside in a dish and cover. Add scallions and red curry paste to the same frying pan with the salmon drippings on medium high heat, and stir until scallions are wilted and red curry paste is well mixed in.

3. Add orange juice, balsamic vinegar and brown sugar to the frying pan and stir. Simmer on medium to low heat. As mixture reduces, taste and adjust ingredients according to personal preference. Splash in some soy sauce to round out the flavor, again adjusting the amount according to taste.

4. When mixture has reduced to a thick sauce, lower heat. Put salmon on serving dishes with sides (suggested sides: white rice and a steamed vegetable). Pour reduction over salmon, serve and enjoy!

Meat Pies

2 pre-made pie crusts
1 1/2 lb ground meat
1 potato (peeled and cubed)
Olive oil
Salt & Pepper

1. Cook potatoes in olive oil and salt & pepper
2. Add ground meet and brown.
3. Season with salt & pepper to taste
4. Cut pie dough into 4 quarters
5. Fill a quarter of dough with meat mixture and fold up the dough into a ball
6. Bake for 20 min at 425 degrees

Chicken Chipulas

Ingredients

• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 cups shredded, cooked chicken meat
• 1 (4 ounce) can diced green chiles
• 1 onion, finely diced
• 1 (8 ounce) container sour cream
• 2 cups shredded Cheddar cheese
• 8 (10 inch) flour tortillas

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the soups, chicken, green chiles, onion and sour cream in a medium size bowl. Set aside.
3. Rip tortillas into bite size pieces and layer 1/3 onto the bottom of a 9x13 inch baking dish. Layer chicken mixture on top, then a layer of cheddar cheese. Repeat two additional times, making sure to end with cheese on the top layer. Bake in preheated oven for about an hour and serve.

Salsafied Chicken and Rice

Ingredients

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (14.5 ounce) can chicken broth
• 1 (8 ounce) jar salsa
• 2 cups instant rice
• 8 ounces shredded Cheddar cheese

Directions

1. In a large skillet over medium high heat brown the cubed chicken in oil, salt and pepper until cooked through and juices run clear. Add the broth and salsa and bring to a boil.
2. Once the liquids are boiling, turn off the heat and stir in the instant rice. Sprinkle all of the cheese on top. Cover and let sit for 5 minutes, then serve.

Matzo Meal Pancakes/ Fried Matzo

1/2 cup (about) Manischewitz® Matzo Meal
3/4 teaspoon salt, if desired
1/2 cup sugar
3/4 cup cold water
3 eggs
Matzo - broken in half

-Combine matzo meal, salt and sugar.
-Separate the eggs.
-Beat yolks slightly and combine with water.
-Add to the dry ingredients.
-Allow to stand for 1/2 hour.
-Beat the egg whites until stiff. Fold them into the matzo meal mixture.

For Pancakes:
-Drop by tablespoon onto a hot, well-greased frying pan or griddle and brown on both sides.

For Fried Matzo:
-Rinse matzo in warm water and then coat in matzo meal mixture.
-Fry on griddle