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Soup = new potatoes (i.e. young potatoes) small and most colours.
Preheat oven to about 218o. Put potatoes on a baking sheet with black pepper and 2 tablespoons of
oil. Roast for 25 minutes and then put a lemon and salt mix over them.
Instructions:
Blue cheese sauce (good over almost anything – steak; chicken; fish, duck, vegetables, pasta, etc)
Instructions:
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Rice
Zucchini
- Cook alt spinach and zucchini (and maybe carrot) in saucepan with water, once finished put
on the steamer pan
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[2-3 fillets] pre-cooked cold packet Salmon (about enough as if you were serving fillets)
[XX] Green beans
[] Salad mix
[XX] Feta (enough to cube)
Really thin noodle
FRIED RICE
Ingredients:
Instructions:
Chicken Piccata
Ingredients:
Optional:
Broccolini;
Green beans
Instructions:
1. Strip chicken and season with salt and pepper, and cover chicken in flour. Shake off the
excess flour;
2. Melt 2 tablespoons of butter and oil in a large skillet. Fry chicken breasts in hot oil, about 5
minutes each side, until cooked through and golden brown in colour. Transfer chicken
breasts to a plate;
3. Add the remaining butter to the skillet, add garlic and capers and broccolini and beans. Add
lemon juice, wine, and chicken stock, bring to boil, scraping off the brown bits from the
skillet. Season with salt and pepper; Return chicken breasts to the skillet;
4. Cook for another 5 minutes until the sauce is slightly reduced;
5. Transfer chicken to a large plate, pour the sauce over the chicken and sprinkle with chopped
parsley. Serve with rice or pasta.
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Chicken a la King
3 tablespoons butter
8 ounces fresh mushrooms, sliced
1 (300g or 230 mL) can cream of chicken soup
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups chunked cooked chicken (about 2 boneless, skinless chicken breasts)
1 cup frozen green peas, thawed
1 (60g or 46 mL) jar diced red capsicum
Pasta or rice
Instructions:
1. In a large skillet over medium heat, melt butter; saute mushrooms 4 to 5 minutes, or until
tender. Add soup, milk, salt, pepper, and chicken; mix well and cook 3 to 4 minutes, or until
hot.
2. Stir in peas and red capsicum and continue cooking 5 to 7 minutes, or until warmed through.
3. Serve over pasta or rice
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Drunken Chicken
Instructions:
Place chicken in a single layer in a 9- x 13-inch glass baking dish (ceramic); set aside;
In a small bowl, combine rum, nutmeg, soy sauce, lime juice, brown sugar, crushed cayenne,
and ginger. Mix well and pour over chicken. Cover and refrigerate 30 minutes, turning once;
In a large skillet over medium heat, melt butter. Remove chicken from marinade reserving
excess marinade, and saute chicken until cooked through and golden. Remove chicken to a
serving platter and keep warm;
Add mushrooms and reserved marinade to skillet and cook 3 to 5 minutes. Stir in cream of
coconut. Cook sauce over low heat 5 to 10 minutes, or until slightly thickened; serve over
chicken.
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Chicken Fricassee
Instructions:
1. In a large skillet, heat oil over medium-high heat and brown chicken pieces on both sides;
2. Remove chicken to a platter and drain all but 2 tablespoons liquid from pan;
3. In a small bowl, whisk together soup, milk, lemon juice, thyme, bay leaf, salt, and pepper;
4. Reheat pan drippings over medium-high heat and add onions and carrots; saute 3 to 4
minutes, or until onions are soft;
5. Return chicken to skillet, pour soup mixture over chicken, and cover. Reduce heat to low and
simmer about 30 minutes, or until chicken is no longer pink and juices run clear.
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Instructions:
1. Preheat a wok or large skillet over medium-high heat. Heat oil until hot but not smoking.
Add chicken and garlic and cook 4 to 5 minutes, or until no pink in chicken, stirring;
2. Add ketchup, honey, vinegar, pineapple and its juice, and red capsicum; cook 5 to 7 minutes,
or until sauce begins to boil;
3. Meanwhile, in a small bowl, combine soy sauce and cornstarch; whisk well;
4. When ketchup mixture is bubbling, add soy sauce mixture; cook 2 to 3 more minutes, or
until heated through and sauce has thickened. Add scallions and toss until well coated.
Instructions
BEEF ENCHILADAS
Ingredients:
500g mince
300g tomato salsa
white corn tortillas (1-2 per person depending on size)
1 cup grated tasty/cheddar cheese
2 tomatoes, finely chopped
1 avocado, de-stoned, peeled and finely chopped
Instructions
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CHICKEN ENCHILADAS
Ingredients:
Instructions
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Cheddar Chicken
Ingredients
Instructions
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Rissoles
2 x 500g mince
1 carrot
1 zucchini
1/4 cup parsley
2 teaspoon oregano
2 teaspoon cajun (optional)
salt and pepper
2-4 tablespoons of flour
olive oil
cheddar or mozzarella cheese (cubed)
2 eggs
breadcrumbs
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Yellow Curry
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1. Oil in saucepan
2. Add curry powder, salt and pepper, turmeric and meat for a few minutes
3. Add coconut milk and bring to boil
4. Add salt and pepper
5. Add potatoes, carrot, chickpeas, tomatoes and cook for another few minutes (fork a potato
cube to check if going slightly soft)
6. Serve with rice
Foil put over baking dish, oil and put pork in, cook for an hour.