Dauphine Potatoes

This recipe calls for a small amount of pate a choux, the classic French batter used to make cream puffs and éclairs, which is exactly what I suggest you do with the remaining batter.

INGREDIENTS

• 2 cups (500 ml) mashed potatoes
• 1 cup (250 ml) pate a choux (see below)
• A grating of fresh nutmeg
• Vegetable oil for deep frying
• Salt to taste

DIRECTIONS

• Combine the mashed potatoes, pate a choux, and nutmeg and stir to combine.
• Form into small balls 1 to 1 1/2 inches (2.5-4 cm) in diameter.
• Fry in vegetable oil that has been heated to 365F (185C) until crisp and golden brown.
• Drain on paper towels and season with salt while still hot. Serves 4 to 6.

Pate a Choux

• 1 cup (250 ml) milk
• 1/4 cup (60 ml) butter
• 1 cup (250 ml) all-purpose flour
• A pinch of salt
• 4 eggs at room temperature

Method

• Combine the milk and butter in a pan and bring to a boil over moderate heat.
• Add the flour all at once and stir vigorously with a wooden spoon until it is smooth and no longer sticks to the sides of the pan.
• Remove from the heat and transfer to the bowl of an electric mixer or food processor.
• Add the eggs one at a time and process until completely incorporated before adding the next egg.
• To make cream puff shells, spoon or pipe the batter onto a greased baking sheet, making mounds 1 to 2 inches (2.5-5 cm) inches in diameter.
• Bake in a preheated 400F (200C) oven for 10 minutes. Reduce the heat to 350F (180C) and bake until puffed up and golden brown, about 25 minutes.

Lotus Sharbath

This health recipe has amazing powers. Lotus gives strength to your heart. It also reduces the bad cholesterol levels in your blood. Cinnamon gives energy to your body, purifies blood and reduces fat from your body. It is also recommended for diabetes patients. This sharbath is also highly recommended for heart patients.

INGREDIENTS

Lotus Flower 2 Nos
Roasted Cinnamon Powder 1/2 tsp
Palm Sugar Powdered 2 tsp

DIRECTIONS

Boil the the petals of lotus flower in 1.5 cups of water
Leave it for 2 minutes and simmer the stove
Add roasted cinnamon powder and palm sugar
Leave for another 1 minute
Serve chilled or warm

Fried Bean Sprouts with Green Pepper

INGREDIENTS

3 tbsp. oil
1 green pepper, shredded
1 lb. bean sprouts
1 tsp. salt

DIRECTIONS

Heat 1 tablespoon of oil in wok to 400 degrees, until smoking hot. Stir fry green pepper for 1 minute. Remove. Reheat 2 tablespoons oil to 400 degrees. Put in bean sprouts. Stir fry for 1 minute. Add salt, add green pepper. Continue stirring for 1 minute. Serve hot or cold.

Grilled Pineapple

INGREDIENTS

• 1 large ripe pineapple
• 3 tablespoons honey
• 1 tablespoon freshly squeezed lemon or lime juice
• 1/2 teaspoon freshly ground black pepper

DIRECTION

Trim, core, and peel pineapple. Cut into quarters from top to bottom. Slice out the core from each quarter. Cut each quarter slice into four pieces (two pieces lengthwise and two crosswise). You should now have 12 wedges of pineapple (about 3-inch by 1-inch each).

In a small bowl, combine honey, lemon or lime juice, and black pepper. Brush the glaze onto each slice of pineapple, coating completely.

Preheat barbecue grill. Either oil or spray the grill rack with non-stick cooking spray. Place pineapple wedges on the grill and cook approximately 4 minutes on each side (turning so that grill marks are on all sides) until the pineapple becomes fragrant and starts to dry out on the surface. NOTE: Don't overcook, or they'll turn mushy.

Remove from the grill and brush with any additional glaze one more time. Serve and enjoy!

Bachelor Grilled Cheese

INGREDIENTS

* 2 slices white bread
* 2 slices cheese


DIRECTIONS

1. Toast bread in a toaster until golden. Place slices of cheese between the two pieces of toast. Wrap sandwich in a paper towel, and heat in the microwave for 15 to 20 seconds, or until cheese is melted.

JALJEERA (Spicy Lemon Drink)

INGREDIENTS

• Sugar, powdered 125 g
• Water 1 litre, chilled
• Fresh Lemon Juice 5-6 tbsp. (50 ml)
• Salt 2 tsp.
• Mint Leaves 15-20, ground to a paste
  Or
  
• Mint Paste 1 tbsp.
• Roasted Cumin Powder 1-½ tsp.

DIRECTIONS

1. Dissolve sugar in 1 litre water.
2. Mix in the lemon juice, salt, mint paste and cumin powder.
3. Leave it to chill further or serve with ice cubes.

Kechang

INGREDIENTS

• Sweetened Condensed Milk (MILKMAID) 6 tbsp (72g)
• Jelly (strawberry) 1 packet (85 g)
• Mixed fruits (orange, grapes, apples), chopped 2 cups (200g)
• Lemon juice 1 tbsp (6g)
• Crushed ice To fill the glass, about 2 cups.

DIRECTIONS

1. Prepare jelly as per the instructions given on the packet. When set, cut it into ½” cubes.

2. Toss the chopped fruits with lemon juice to prevent discoloration.

3. In a glass, first put 2 tbsp of mixed fruits and top with 2 tbsp jelly cubes.

4. Place some crushed ice over the fruit and jelly.

5. Pour 1 tbsp of MILKMAID on it.

6. Arrange all 6 glasses similarly. Garnish with a grape on top.

7. Serve immediately.

Waldorf Salad

INGREDIENTS

• 1/2 cup chopped, slightly toasted walnuts
• 1/2 cup celery, thinly sliced
• 1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins)
• 1 sweet apple, cored and chopped
• 3 Tbsp mayonnaise
• 1 Tbsp fresh lemon juice
• Salt
• Pepper
• Lettuce

DIRECTIONS

In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.

Serves 2.

Chicken with Mushroom Cream Sauce

INGREDIENTS

• 1 5-pound roasting chicken, cut into serving pieces
• Flour, salt and pepper
• 1 cup oil
• Butter
• 1/4 cup rich chicken broth
• 1 small onion, chopped
• 1/2 pound fresh mushrooms, sliced
• 1 clove of garlic, crushed
• 1/2 cup sour cream
• 1/2 cup heavy cream
• Salt and pepper

DIRECTIONS

1 Put a cup of flour, a teaspoon of salt and half a teaspoon of pepper in a brown paper bag. Piece by piece, put a piece of chicken in the bag and shake to coat the chicken with flour mixture.

2 Preheat the oven to 350°F. On the stovetop, in a large frying pan, heat oil to medium high heat. Place the chicken pieces in the pan. Watch the oil carefully, you don't want the oil to be so hot as to burn the chicken, you just want to lightly brown it. Brown the chicken pieces on all sides, turning when necessary.

3 Butter a roasting pan generously. Arrange the chicken pieces in it, pour broth over it, and bake at 350°F until the chicken is tender and cooked, about 40-50 minutes for pieces from a 5-pound chicken. You know that the chicken is done by poking a thigh with a meat fork (the thigh meat is dark meat and takes longer to cook than white breast meat). If pink or red juice runs out of the hole made by the fork, the chicken is not done. If only clear juice runs out, the chicken is done.

4 About 20 minutes before the chicken is expected to be done, start cooking the onions and mushrooms. In the same frying pan as was used to cook the chicken, empty the pan of all but 2 Tbsp of oil. Add the onions to the pan and sauté on medium heat until softened. Add the crushed garlic clove and the mushrooms and cook until mushrooms are no longer crisp. Remove and discard the garlic, and add the sour cream and the heavy cream to the onions and mushrooms. Lower the heat. Keep warm, but do not boil. Salt and pepper to taste.

5 When the chicken is done, remove from oven. Serve on a platter with the mushroom sauce spooned over it, or served on the side.

Serves 6 to 8.

Serve with noodles, rice or Spanish Rice

How to make sour cream?

INGREDIENTS

• 1 cup cream
• 1 tablespoon cultured buttermilk

DIRECTIONS

In a double boiler bring the fresh cream up to 180 degrees. Cool to room temp in a cold water bath. Add the buttermilk, cover, and let sit at room temp. for 24-48 hours. Stir and refrigerate. The batch will keep approximately 3-4 weeks, refrigerated

How to make heavy cream?

INGREDIENTS

• 3/4 c. whole milk
• 1/2 c. (1 stick) unsalted butter

DIRECTIONS


Heat together over low heat until butter is melted into milk. Do not boil. Pour into blender jar and blend at highest speed for 3 minutes. Do not use a food processor as it does not beat in enough air.

Refrigerate for 24 hours or longer. Whip it as you would cream.

How to make Chicken Broth?

INGREDIENTS

• 2 stewing hens about 5 lb. each
• 3 medium onions cut in half
• 4 large carrots trimmed and peeled
• 1 root end of a whole celery stalk, 4 inches long
• 3 medium fresh tomatoes cut in half
• 1 cup parsley, stems only
• ½ cup salt
• cold water to cover ingredients by 2 inches

DIRECTIONS

Step One: Cook the broth

Combine total ingredients into a 20 qt. stock pot. Place over high heat until it comes to a boil. Reduce heat to hold a medium simmer for three hours. Use a large spoon to remove residue floating on surface. This residue is coagulated protein and will occur at first boil and decrease after you skim it for the first 15 minutes.

Step Two: Strain broth and de-bone chicken

Pour the broth through a large fine strainer. Save the chicken and de-bone while it is still warm. Discard extracted vegetables. Taste and adjust for salt. Refrigerate broth overnight. You can use the chicken for chicken soup or chicken salad.

Step Three: De-fat the broth

The next day, remove all of the solid fat on the surface of the refrigerated broth with a large spoon.

Bakestones (Welsh Cakes)

INGREDIENTS

• 4 cups all-purpose flour
• 1 1/4 cups butter
• 1 teaspoon salt
• 1 1/4 cups white sugar
• 1 1/4 cups raisins
• 2 eggs
• 1 1/2 teaspoons baking powder

DIRECTIONS

1. Preheat a griddle to moderate heat 325 - 350 degrees F (165 - 175 degrees C). Grease lightly.
2. Beat sugar and butter or margarine together, adding salt and baking powder. Beat in eggs. Add 2 cups of flour and raisins and mix. Then add the other two cups of flour. If too dry add a little milk if too wet add a little flour.
3. Roll out about 1/4 inch thick and cut out cookies.
4. Place on a greased griddle and brown on both sides.

Apple Snow

INGREDIENTS

• 6 large apples - peeled, cored and chopped
• 3 tablespoons water
• 1 cup white sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon vanilla extract
• 1 egg white

DIRECTIONS

1. In a large saucepan or Dutch oven, combine apples and water and cook, covered, over low heat, until frothy, 15 to 30 minutes. Remove from heat and stir in sugar, cinnamon, cloves and vanilla. Let cool.
2. In a medium bowl, whip the egg white until stiff peaks form. Fold into the cooled apple mixture. Serve.

Chicken Broast

INGREDIENTS

1 Chicken with skin, cut into 8 pieces, or 8-10 drum stick
Juice of 1 large lemon
1 cup plain flour
1 cup basin (gram flour)
1 tsp. red chilies (optional)
1 1/2 tea spoon salt
1 tea spoon black pepper
oil for deep frying

DIRECTIONS

1. Put the chicken a large bowl, add lemon and one teaspoon of salt and rub it all over the chicken pieces. Cover and marinate for at least 3 to 4 hours or overnight in a refrigerator.

2. Mix 1\2 teaspoon of salt and rest of the ingredients, except oil. Place the coating mixture in a plastic bag. Put one piece at a time in the bag and shake it to coat the mixture. Arrange the coated chicken pieces in a single layer on a cookie sheet.

3. Deep fry the chicken in an electric deep fryer. Follow the manufacturer's instruction. Alternatively fry the chicken in a deep fryer over high heat. Fry to a crisp golden color. Remove from the oil and place on an absorbent kitchen paper. Serve hot with French fries and garlic chutney

Baba Ganoush (Eggplant Dip with Pita)

INGREDIENTS

• 4 medium eggplants
• 1 or 2 garlic cloves salt
• Fresh mint chopped
• Olive oil
• Tahini (optional)

DIRECTION

Cut the eggplants in half. Sprinkle some salt on them, and let them rest for a while (this will help get rid of the bitter taste they have. If any dark liquid appears in the surface, rinse it, that's what tasted bitter). Put them in the oven (with peel and all) until they are well cooked (depending on the eggplant size, from 20 to 30 minutes). Let them cool, peel them off, put the eggplant in the blender, adding salt, garlic, and mint (that can be replaced by any other herb if desired). Add only a little bit of olive oil. If desired, add tahini, too. Blend it, and accompany with pita bread.

How to prepare tahini paste?

2 cloves garlic, crushed
Salt to taste
Juice of 2 lg. lemons
1/2 c. tahini (sesame seed paste)
Pinch of ground cumin
1 tbsp. finely chopped parsley

Crush the garlic and salt together. Mix with a little lemon juice and blend with the tahini. Add the cumin and remaining lemon juice to form a smooth paste, like peanut butter.Use more garlic if you want the tahini to taste stronger. If it is too thick, reduce it with water.Use the blender for best results.

Pita Bread

INGREDIENTS

• 1 packet yeast
• 1 1/4 cups warm water
• 3 cups white or wheat flour
• 1 tablespoon sugar
• 2 tablespoons canola or olive oil
• Measuring utensils
• Rolling pin
• Baking stone or sheet

DIRECTIONS Pour the packet of yeast in the warm water and stir until dissolved, roughly two minutes. Allow the yeast to activate, setting it aside for three to five minutes. Then, mix the flour and sugar together in a separate bowl.

Alternate pouring the yeast mixture and oil into the flour mixture. Stir slowly until the dough forms.

Place dough onto a flat, floured surface. Separate the dough into four to six separate pieces, depending upon how many pieces of pita bread and the size of the bread you prefer.

Roll each piece of dough into a ball and allow it to sit out in the open, room-temperature air to rise slightly for 15 to 20 minutes. While dough is rising, preheat the oven to 375 degrees.

Knead each piece of bread thoroughly and then roll out each piece into a flat, circular form.

Put each piece of rolled dough onto a baking stone or sheet. Then bake the bread for five to seven minutes or until very lightly browned.

Allow bread to slightly cool prior to serving or using it as an ingredient for a tasty sandwich or gourmet pizza.

Spanish Tortilla

INGREDIENTS

• 2 Tablespoon of olive oil
• 1 Large onion (chopped)
• 1 Clove of garlic
• 4 medium sized potatoes (peeled and diced)
• 6 Eggs (beaten)
• Salt and Pepper to taste

DIRECTIONS

Gently heat the olive oil in a large frying pan, add the potatoes (diced) and gently cook until soft. Add the onion (chopped), the garlic, salt and pepper and continue to fry until all ingredients are soft, drain off excess oil. Beat eggs into a large bowl and add the onions and potatoes, stir together. Put fresh oil into large frying pan and add mixture, fry for 10 minutes on one side at a moderate heat, shaking pan often to prevent sticking. When one side is firm and cooked turn tortilla over by placing a large plate or saucepan lid over frying pan and flipping over quickly, slide tortilla back into pan to cook the other side, cook until tortilla is set all the way through.

Tortilla

INGREDIENTS

• 2 cups all purpose flour
• 1/4 cup vegetable shortening, cut into pieces
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 3/4 cup warm water

DIRECTIONS In a bowl, blend flour, salt, baking powder and shortening until it resembles fine meal.

Add warm water, a little at a time, to flour mixture and toss until liquid is incorporated. Water amountwill vary with different flour types.

Form dough into a ball and kneed on a floured surface until dough is smooth and elastic. Divide, and make 12 smaller balls. Cover and let stand at least 30 minutes.

Cooking Tortilla:
Roll each ball of dough on a floured surface to make 6 or 7 inch sized tortillas. Place on a pre-heated griddle or cast iron skillet and cook till medium golden on both sides.

Remove to a basket lined with a cloth towel or put between a towel until cool. After the tortillas have cooled completely, store them in a plastic bag. This recipe will make approximately 12 flour tortillas.

Coriander/Cilantro Chutney (To accompany Mumbai Frankie)

INGREDIENTS

• 2 cups freshly packed cilantro leaves
• 2-3 small Thai green chilies, roughly chopped
• 2 large garlic cloves, roughly chopped
• 1 inch piece of ginger, peeled and roughly chopped
• juice of ½ a lime
• water (if needed)
• salt to taste

DIRECTIONS

In a blender, blend all of the ingredients until smooth. You may need to add a little water to help the blending process. Refrigerate and use immediately. The chutney will last for 3-4 days in the refrigerator.

VARIATIONS:

You can substitute mint leaves for the cilantro leaves or use a combination of both mint and cilantro. For a slightly tart taste, add a few pieces of green apple for a refreshing twist

Mumbai Frankie

INGREDIENTS

• 4 chapatis or rotis (or whole wheat tortillas)
• 1 egg beaten with a little water, add 1 tbsp of finely minced cilantro leaves
• 2-3 tbsp of freshly chopped coriander leaves
  
• 1 small onion, thinly sliced
• 2-3 small Thai green chilies, finely chopped (to taste)
• 1-2 cloves of garlic, finely minced
• 1 inch piece of ginger, peeled and finely minced
• ½ tsp turmeric
• 1 tsp cumin powder
• ¼ tsp red chili powder, to taste
• 1 tsp chaat masala (easily available at any Indian grocery store)
• juice of ½ lime
• salt & pepper, to taste
• 2-3 tbsp oil (vegetable or canola)

DIRECTIONS

FOR THE FILLING:
Vegetables: you can use an assortment of your favorite vegetables such as colorful bell peppers, carrots, yellow squash, zucchini, snow peas, mushrooms, sugar snap peas, tender young green beans (haricot vert), sweet corn, peas…

Paneer: 2 cups of paneer cubes, small dice

Chicken: 2-3 boneless skinless chicken breasts, cut into small bite size pieces

Shrimp: 1 lb of small size shrimp (peeled, de-veined and tail removed)

METHOD: Vegetables: Trim and cut the vegetables into small bite size pieces (squash, zucchini, green beans, mushrooms) or into julienne strips (carrots or bell peppers). In a large pot of boiling salted water, blanch the snow peas, green beans and sugar snap peas for just 1 minute. Quickly remove and drop into an ice bath. This will set their lovely green color and stop the cooking process. Drain well, pat dry and set aside until needed.

In a large wok on high heat, add 2 tbsp oil. When hot, add the onion and stir fry until just barely softened. Then add the garlic, ginger and green chilies. Next, add all of the spices (turmeric, cumin powder, red chili powder, chaat masala, salt and pepper). Add the vegetables in batches, adding the vegetables that take the longest to cook first. Stir fry until all the vegetables have been just slightly cooked but still crisp. Add the lime juice and a little of the freshly chopped cilantro leaves. Mix well and set aside until needed.

Paneer: In a large wok on high heat, add 2 tbsp oil. When hot, add the onion and stir fry until just barely softened. Then add the garlic, ginger and green chilies. Next, add all of the spices (turmeric, cumin powder, red chili powder, chaat masala, salt and pepper). Add the paneer cubes and toss. You can also add your favorite vegetables and stir fry for a few minutes. Add the lime juice and a little of the freshly chopped cilantro leaves. Mix well and set aside until needed.

Chicken: In a large wok on medium high heat, add 2 tbsp oil. When hot, add the onion and stir fry until just barely softened. Then add the garlic, ginger and green chilies. Next, add all of the spices (turmeric, cumin powder, red chili powder, chaat masala, salt and pepper). Add the chicken and toss. Stir fry for a few more minutes until the chicken is fully cooked through. You can also add your favorite vegetables and stir fry for a few minutes. Add the lime juice and a little of the freshly chopped cilantro leaves. Mix well and set aside until needed.

Shrimp: In a large wok on high heat, add 2 tbsp oil. When hot, add the onion and stir fry until just barely softened. Then add the garlic, ginger and green chilies. Next, add all of the spices (turmeric, cumin powder, red chili powder, chaat masala, salt and pepper). Add the shrimp and toss. Stir fry for a few more minutes until the shrimp is just barely cooked. Be careful not to overcook the shrimp. You can also add your favorite vegetables and stir fry for a few minutes. Add the lime juice and a little of the freshly chopped cilantro leaves. Mix well and set aside until needed.

FRANKIE ASSEMBLY:

In a large skillet on medium low heat, add ½ tbsp of oil and add the chapati (or paratha or tortilla). Liberally brush the egg wash onto the chapati and flip. Let cook for a few minutes and brush the egg wash on the other side, flip again and cook for 1-2 minutes.

Remove the chapati to a clean cutting board and let cool slightly. Add a few table spoons of the filling and roll into a cigar shape. Gently reheat the filling if necessary. Repeat the process for the rest of the chapatis. Garnish with freshly chopped cilantro leaves and serve with your favorite chutneys and sauces.

Tarradls (Italian Pepper Rings)

INGREDIENTS

• 2 cups warm water (110 degrees F/45 degrees C)
• 1 (.25 ounce) package active dry yeast
• 1 cup olive oil
• 1 tablespoon salt
• 7 cups all-purpose flour
• 1 teaspoon ground black pepper
• 1 cup almonds

DIRECTIONS

1. In a large bowl dissolve the yeast in the warm water and let stand for 5 minutes.
2. Add the olive oil and 4 cups of the flour to the yeast mixture. Stir with a wooden spoon until well incorporated and the pepper and a more flour a little at a time until the dough is able to be kneaded.
3. Place dough on a floured board and add more flour. Make sure dough remains moist. It should be slightly more moist than normal bread dough. Knead dough for 5 minutes. Cover with a warm moist cloth and let rise in a warm place for about 3 hours.
4. Place almonds and about 2 cups of water in a small saucepan and bring almost to a boil. Let sit for 10 minutes. Drain and peel then place the almonds on a baking sheet and bake in a preheated 350 degree oven for 10 minutes. Remove from oven and let cool.
5. Once dough is ready, divide it into thirds and roll each third out to 1/4 inch thick squares. Cut into 1 inch wide strips. Place about 3 or 4 almond in a row on end of the strips and fold the other end over and seal the nuts well. Twist dough together to form rings and pinch ends together. They should be about 2 to 2 1/2 inch rings. Place the rings on a parchment lined baking sheet.
6. Bake in a preheat 350 degrees F (175 degrees C) oven for 30 minutes or until nice and brown. To make them more crispy place them in a roasting pan and return to the oven as it cools.

Paneer Wraps

INGREDIENTS

• For the wraps
• 1 cup wheat flour (gehun ka atta)
• 1 cup plain flour (maida)
• 4 tsp oil
• ½ tsp salt
• For the stuffing
• 1 cup cauliflower, grated
• 1 cup paneer (cottage cheese), grated
• 3 chopped green chillies
• 2 tbsp chopped coriander
• 2 tsp oil
• salt to taste

DIRECTIONS

For the wraps 1. Mix the flours, oil and salt and make a smooth and pliable dough by adding enough warm water. 2. Knead the dough well and keep for ½ an hour. Knead again. 3. Divide into 6 portions and roll out each portion into 150 mm. (6") diameter rounds with the help of a little flour. 4. Cook lightly on both sides on a tava (griddle) using enough oil till they are well cooked.
For the stuffing 1. Heat the oil in a kadhai and add the green chillies and cauliflower. 2. Stir fry till the cauliflower is cooked. 3. Add the paneer, coriander and salt and cook for some time. 4. Divide into 6 portions and keep aside.
How to proceed 1. Place a hot wrap on a plate, place a portion of the stuffing on it. 2. Roll as shown in the picture and serve hot.

Horiatiki Salata - Greek Salad

INGREDIENTS

• 3 tomatoes
• 1/2 cucumber
• 1/2 onion
• 1 sweet pepper
• 4-5 olives
• some feta cheese
• 1/2 spoons oregano
• 1/2 spoons thyme
• olive oil
• salt, pepper

DIRECTIONS

1. First thing you gotta do is buy good, quality tomatoes. What passes for tomatoes in North America is hideous. Make sure they are ripe. Even if you are a poor student like me you can afford a couple of nice organic tomatoes once in a while.
   Step 1: The olive oil is the next important thing. If you know your oils, skip this. As for you newbies, get a bottle of extra virgin olive oil. Make sure that those exact words are printed on the label. I personally prefer Greek olive oils to Italian ones, but Spanish are not bad either. Good olive oils tend to be expensive, so you should get different brands for cooking and salads. This brand is awesome:
   Step 2: You can use any feta you like. I prefer older goat feta, but if that's too strong for you, stick with cow milk feta - "Macedonian feta" is good (not from FYR Macedonia though).
   Step 3: Chop up your veggies, add salt and olive oil and mix it together. Put a big slice of feta on top of it, and cover it with spices. After the salad is served, you break the feta into little pieces with your fork, and mix it with the veggies. For extra goodness some fresh Italian bread ready for dipping into the tomato juice and olive oil mix from the bottom of the bowl. Yes, I know you're fat and shouldn't be dipping into oil, but it's good for you.

Watermelon, Feta and Mint Salad (A Greek Dessert)

INGREDIENTS

• Watermelon, feta and mint. And finishing salt if desired

DIRECTIONS

Step 1: This is easy. Cut a large rectangular chunk of watermelon like so.
Step 2: With a melon baller or rounded measuring spoon, scoop out a round hole from the melon.
Step 3: Fill with crumbled feta and mint, garnish with a bit of finishing salt (I used Hawaiian sea salt for its pink color and light flavor) and a mint sprig, and serve on a chilled salad plate.

Meni-meniyong (Malinese sesame-honey sweet)

INGREDIENTS

• 1 cup Sesame seeds
• 1 cup Honey
• 4 Tblsp Butter, unsalted

DIRECTIONS

1. Preheat oven to 450ºF. Spread the sesame seeds on a baking sheet and toast in the oven about 10-12 minutes. Remove and cool.
2. Heat the honey and butter in a small saucepan over medium-low heat until it bubbles and darkens somewhat, about 3-5 minutes.
3. Stir the toasted sesame seeds into honey mixture. Spread the mass onto a buttered baking sheet to a thickness of about 1/4". Cool until it is just warm and cut into finger-sized pieces.
4. Return the cut pieces to the baking sheet, cool completely and serve.

Chilli Garlic Crab

INGREDIENTS

Crabs	2 large
Red chilli paste	2 tablespoons
Garlic, chopped	14-16 cloves
Oil	2 tablespoons + to deep fry
Tomato ketchup	2 tablespoons
Fish or chicken stock	1½ cups
Salt	to taste
MSG	¼ teaspoon
Cornflour	2 tablespoons
Sugar	1 teaspoon
Vinegar	1 tablespoon
Spring onion greens, chopped	2 stalks
Egg, beaten	1

DIRECTIONS

1.	Heat sufficient oil in a wok and deep fry the whole crab along with the claws. Drain and set aside on absorbent paper.
2.	Heat two tablespoons of oil in another wok. Add garlic and sauté for a minute. Add tomato ketchup, red chilli paste and stock. When the mixture comes to a boil, add salt and MSG.
3.	Dissolve cornflour in half a cup of water and add to the sauce. Add sugar and cook till it thickens slightly.
4.	Add vinegar to the sauce along with spring onion greens and mix. Add the egg in a thin trickle and cook till the egg strands rise to the top.
5.	Place the fried crab in a serving dish, pour the sauce over it and serve immediately.

One Dish Chicken Noodles

INGREDIENTS

• 1 pound skinless, boneless chicken breast meat
• 2 (12 ounce) jars chicken gravy
• 1 (12 ounce) package egg noodles
• 3 cups frozen green peas, thawed

DIRECTIONS

1. Heat oil in large skillet. Cube chicken into bite size pieces and brown in hot oil. Meanwhile, in a large saucepan, boil noodles in water until soft, then drain. Add hot cooked noodles to chicken in skillet and pour in gravy and peas. Stir together until ingredients are covered/coated with gravy. Cover skillet, reduce heat to medium low and let simmer for 10 minutes until gravy and peas are hot. Serve directly from the skillet.

Restaurant-style hash browns

INGREDIENTS

• 2 medium russet potatoes, shredded
• 1/2 medium onion, finely chopped
• 1/4 cup all-purpose flour
• 1 egg
• 1 cup oil for frying, or as needed
• salt and pepper to taste

DIRECTIONS

1. Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
2. Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
3. Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.

Barbeque Chicken

INGREDIENTS

• 4 tablespoons water
• 3 tablespoons ketchup
• 3 tablespoons brown sugar
• 2 tablespoons vinegar
• 1 tablespoon lemon juice
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1 teaspoon chili powder
• 12 chicken thighs, skin removed

DIRECTIONS

1. Preheat the oven to 500 degrees F (260 degrees C). In a small saucepan over medium heat, stir together the water, ketchup, brown sugar, vinegar, lemon juice, and Worcestershire sauce. Season with salt, mustard powder, and chili powder. Simmer the sauce for 15 minutes.
2. Place the chicken thighs into an oblong baking dish, and pour the sauce over them. Cover tightly.
3. Bake for 15 minutes in the preheated oven, then reduce the temperature to 300 degrees F (150 degrees C), and bake for one hour. Remove cover, stir and bake uncovered for 15 minutes.

Delicious Baked Chicken

INGREDIENTS

• 4 bone-in chicken breast halves, with skin
• 1 tablespoon olive oil
• 1 pinch garlic powder
• salt and pepper to taste
• 3/4 cup Worcestershire sauce

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Rub each chicken breast with olive oil, then place in a lightly greased 9x13 inch baking dish. Season with garlic powder, salt and pepper to taste. Pour Worcestershire sauce over each breast. Cover dish with aluminum foil and bake in the preheated oven for 45 minutes. Check chicken and remove cover if desired. Bake for another 15 minutes.

Tangy Chicken Breasts

INGREDIENTS

• 4 skinless, boneless chicken breast halves
• 1 cup Worcestershire sauce
• 1 cup vegetable oil
• 1 cup lemon juice
• 1 teaspoon garlic powder
  

DIRECTIONS

1. Place chicken in a single layer in a bowl or pan. Mix together Worcestershire sauce, oil, lemon juice, and garlic; pour over chicken. Cover. Refrigerate for at least 6 hours.
2. Take chicken out of marinade, and place on broiler pan or grill. Broil until done, approximately 7 minutes on each side.

Honey Glazed Carrots

INGREDIENTS

• 2 tablespoons vegetable oil
• 1 pound baby carrots
• 1/2 onion, chopped
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried oregano
• 1 teaspoon monosodium glutamate (MSG)
• 2 teaspoons garlic powder
• salt and pepper to taste
• 3 tablespoons honey
• 3 tablespoons butter, softened

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease the bottom of a 9x13 inch baking dish.
2. Toss carrots with onion, and add Worcestershire sauce, oregano, monosodium glutamate, garlic powder, salt and pepper.
3. Bake for 45 minutes, or until tender. Turn oven off and add honey and butter, mixing thoroughly. Place dish back in the warm oven for a few minutes. Serve immediately.

Chili Chicken

INGREDIENTS

• 4 (4 ounce) skinless, boneless chicken breast halves
• 1/4 pound butter
• 2 cloves garlic, chopped
• 1 teaspoon ground black pepper
• 3 teaspoons chili powder
• 1/2 cup lemon juice
• 1/4 teaspoon lemon zest
• 3 teaspoons Worcestershire sauce
• 1 (29 ounce) can peach halves, drained

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt butter or margarine in a large saucepan. Add garlic, pepper, chili powder, lemon juice, lemon rind and Worcestershire sauce. Mix well. Place chicken in a lightly greased 9x13 inch baking dish. Pour butter/margarine mixture over chicken, cover dish and bake in the preheated oven for 45 minutes or until thick parts of chicken are tender and juices run clear.
3. Arrange peach halves around chicken and spoon a little sauce over the peaches. Broil for 5 minutes and serve.