French Fries

French Fried Potatoes
1/3 cup white sugar
2 cups warm water
2 large russet potatoes - peeled, and sliced into 1/4 inch strips
6 cups vegetable oil for frying
salt to taste


Directions
1. In a medium bowl, dissolve the sugar in warm water. Soak potatoes in water mixture for 15 minutes. Remove from water, and dry thoroughly on paper towels.

2. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Add potatoes, and cook until golden, 5 to 6 minutes. drain on paper towels. Season with salt to taste.


Oven French Fries
1 tablespoon cornstarch
2 cups water
1 tablespoon reduced-sodium soy sauce
2 medium potatoes, peeled and cut into strips
2 teaspoons olive oil
1/8 teaspoon salt


Directions
1. In a large bowl, combine the cornstarch, water and soy sauce until smooth. Add potatoes; cover and refrigerate for 1 hour.

2. Drain potatoes and pat dry on paper towels. Toss potatoes with oil and sprinkle with salt. Place on a baking sheet coated with nonstick cooking spray. Bake at 375 degrees F for 15 minutes. Turn; bake 15-20 minutes longer or until tender and golden brown.


Crispy Seasoned French Fries
2 1/2 pounds russet potatoes, peeled
1 cup all-purpose flour
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon salt
1 teaspoon paprika
1/2 cup water, or as needed
1 cup vegetable oil for frying


Directions
1. Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.

2. Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.

3. Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.

Egg Drop Soup

6 C. Chicken Broth
1 large Egg, lightly beaten with 1 tsp. sesame oil
1/4 tsp. White Pepper
4 sliced Green Onion tops for garnish
Salt to taste

Bring the broth to a simmer over low medium heat. Very slowly stream in the egg, use a fork to pull strands of the egg gently. Do not stir vigorously; you will have a mess if you do. Add white pepper and salt. Continue to cook until egg is done. Serve promptly.

Oriental Chicken Salad

6-8 cups romaine lettuce
2 chicken breasts
1/2 cup crispy rice noodles
1/2 cup sliced almonds
2 tablespoons shredded carrots
2 tablespoons olive oil
salt and pepper
Oriental Salad Dressing

Grill chicken breasts, by first placing into plastic wrap, and gently pounding them to about 3/8 of an inch thick. If you have a grill you can use a grill to cook your chicken breasts. You can also cook the chicken breasts in a skillet, add olive oil to a skillet and heat on medium heat. Season chicken breasts with salt and pepper, and cook for approximately 5 to 7 minutes on each side. Place fully cooked chicken breasts onto a plate, and allow to rest for 4 to 5 minutes before slicing.

Toast almonds by placing in a small skillet over medium heat, watch almonds carefully, there is a fine line between toasted almonds and burnt almonds. Shake pan gently and when you begin to smell the almonds they are toasting, allow them to toast for a few seconds more and immediately place almonds onto a papertowel and allow them to cool for a moment or two.

Assemble salads by first putting down the lettuce, I use about 3 to 4 cups of lettuce, add the shredded carrot, 1/4 cup crispy rice noodles, 1/4 cup toasted almonds, and then place on sliced chicken. Serve with plenty of the Oriental Salad Dressing

Pizza Rolls

1 roll refrigerated pizza dough (or make your own)
marinara/pizza sauce
2 T grated Parmesan cheese
1 T olive oil or melted butter
1/2 t garlic powder
1 t dried Italian seasoning
mozzerella cheese
Pizza toppings of your choice: ham, pineapple, pepperoni slices, sausage, etc.

Preheat oven to heat specified on pizza dough package. Usually it's 400 degrees. If you make your own dough, 400 is usually a good heat as well.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares.

Place cheese and desired toppings on each square. (Note that you're not putting the marinara sauce on the dough- it's for dipping after) Just eyeball how much. You just need to be able to enclose the toppings in the dough so keep that in mind.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).

Brush the tops of the dough balls with olive oil or melted butter and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese.

Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them! Doughs vary, so I'd check them after even 10 minutes.

Serve warm with warmed marinara sauce on the side for dipping.

The outsides are like garlic bread and the insides are full of oozing cheese.

Parmasan Crusted Chicken

1 C. Plain Bread Crumbs
2 Tbsp. Flour
1/4 C. Kraft Parmesan Cheese
1 C. Milk
6 (1/2″) Thick Pieces of Chicken Breast Strips (chicken tenders)
Vegetable Oil ( frying )
2 C. dry Bowtie Pasta
2 Tbsp. Butter
3 Tbsp. Olive Oil
2 tsp. Crushed Garlic
1/2 C. White Table Wine (Chablis)
1/4 C. Water
2 Tbsp. Flour
3/4 C. Half and Half
1/4 C. Sour Cream
1/2 tsp. Salt
1/8 tsp. Basil Leaves
3/4 C. Mild Asiago Cheese (finely grated)

Prepare pasta according to package directions. Wash and drain chicken strips. Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dipping. Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs. Place in fry pan that the oil has bee heated and fry at medium to medium low temperature until golden. Remove and drain chicken. In a saucepan on medium heat, melt butter, add olive oil. Whisk in flour until mixture is blended. Quickly add garlic, water, and 1/2 teaspoon of salt stir well. Add wine and blend. Immediately add half and half and sour cream stir. When mixture is smooth add grated cheese stir until melted. Finally sprinkle fresh basil in the sauce and stir lightly and remove from heat.

Garnish
4 Broccoli Florets (lightly steamed)
2 White Mushrooms (quartered lightly steamed)
1/4 tsp. Crushed Red Pepper

Assembly:
Place 2 cups pasta in individual a pasta dish. Spoon about 1/2 – 3/4 cup sauce over pasta, add broccoli and mushrooms. Place Parmesan Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan cheese if desired.

Parmesan Rolls

2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
1 cup warm milk (110 to 115 degrees F)
1/2 cup grated Parmesan cheese
1/3 cup butter or margarine, melted
3 tablespoons sugar
1 teaspoon salt
1 cup cornmeal
2 eggs
4 1/2 cups all-purpose flour
TOPPING:
1/4 cup butter or margarine, melted
1/4 cup grated Parmesan cheese

Directions

1. In a large mixing bowl, dissolve yeast in water. Add milk, Parmesan cheese, butter, sugar, salt, cornmeal and eggs; mix well. Add 3 cups of flour and beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into 24 ovals; dip each into melted butter and Parmesan cheese. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees F for 20-25 minutes or until golden brown. Remove from pans to cool on wire racks.

White Chicken Chili

1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro
1 32oz box chicken broth


Directions:
In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there's no more visible pink on the chicken, probably 3-4 minutes.

Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.

Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.




It's really a soup consistency. If you want it thicker, just reduce the amount of broth.