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Campbell's Green Bean Casserole
Campbell's Green Bean Casserole
Ingredients 1 can (10 3/4 ounces) condensed cream of mushroom soup 1 cup milk 2 tablespoons all-purpose flour 1 teaspoon soy sauce 1/8 teaspoon ground black pepper 2 cups thinly sliced fresh mushrooms 4 cups cooked green beans (cut into 1-inch pieces) 1 can (2.5 ounces) fried French-fried onions
Steps Preheat oven to 375 degrees F (190 degrees C). In a large bowl, mix together the condensed soup, milk, flour, soy sauce and pepper. Stir in the mushrooms and green beans until evenly coated. Pour into a 2-quart casserole dish. Top with fried onions. Bake for 25 minutes or until bubbly and lightly browned. Remove from oven and let stand for 5 minutes before serving.

Mangu
A delicious and hearty breakfast dish from the Dominican Republic
Ingredients 4 ripe plantains 1/2 cup vegetable oil 8 ounces queso fresco or farmer cheese, cut into small cubes 6 large eggs
Steps Preheat your oven to 350°F (175°C). Peel the plantains and cut them into 2-inch pieces. Heat the vegetable oil in a large skillet over medium heat. Add the plantain pieces and cook, turning occasionally, until they are golden brown on all sides. This should take about 15 minutes. While the plantains are cooking, prepare the fried cheese. Heat another skillet over medium-high heat. Add the queso fresco cubes in a single layer and cook for about 2 minutes per side, or until they are golden brown on all sides. Remove from the pan and set aside. In a separate skillet, fry the eggs to your desired doneness. We recommend sunny-side up or over easy so that the yolk is runny and delicious. To assemble the mangu, place a bed of mashed plantains on a plate. Top with the fried cheese and fried eggs. Serve immediately and enjoy this hearty Dominican breakfast!

Classic Green Bean Casserole From Scratch
Classic Green Bean Casserole From Scratch
Ingredients 1 pound fresh green beans, trimmed 2 tablespoons olive oil Salt and pepper to taste 8 ounces white button mushrooms, sliced 3 tablespoons unsalted butter 1/4 cup all-purpose flour 2 cups whole milk 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1/8 teaspoon ground nutmeg 1/2 teaspoon salt Freshly ground black pepper to taste 1 (10.5 ounce) can condensed cream of mushroom soup 1 cup sour cream 1 (4.5 ounce) can fried French-fried onions
Steps Preheat your oven to 375°F (190°C). Grease a 2-quart baking dish with nonstick cooking spray and set it aside. Bring a large pot of salted water to a boil over high heat. Add the green beans and cook for about 4 minutes or until they are crisp-tender. Drain them in a colander and rinse under cold water to stop the cooking process. Set aside. Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for about 5 minutes or until they are browned and tender. Remove from the heat and set aside. Melt the butter in the same skillet over medium heat. Whisk in the flour until it forms a smooth paste (roux). Cook for about 1 minute, stirring constantly. Gradually whisk in the whole milk. Bring the mixture to a simmer and cook for about 3 minutes or until it thickens slightly. Stir in the garlic powder, onion powder, nutmeg, salt, and black pepper. Whisk in the condensed cream of mushroom soup and sour cream until smooth. Stir in the cooked green beans and sautéed mushrooms. Pour the mixture into the prepared baking dish. Top with the fried French-fried onions. Bake for about 25 minutes or until the casserole is bubbly and the onions are golden brown. Remove from the oven and let it cool for about 10 minutes before serving.

Potato Chip Chicken Casserole
A delicious and easy to make potato chip chicken casserole
Ingredients 4 boneless, skinless chicken breasts 1 (10.75 ounce) can condensed cream of mushroom soup 1 cup milk 2 cups shredded cheddar cheese, divided 1 (3.8 ounce) package French fried onions 1 (4.5 ounce) jar sliced black olives, drained
Steps Preheat oven to 375 degrees F (190 degrees C). Place chicken breasts in a large baking dish. In a medium bowl, mix together the condensed soup and milk. Pour over the chicken breasts. Sprinkle with 1 cup of cheddar cheese. Top with French fried onions and black olives. Bake in preheated oven for 30 minutes, or until chicken juices run clear. Remove from oven and sprinkle with remaining cheddar cheese.

Irish Breakfast
Irish Breakfast
Ingredients 8 rashers of bacon 4 large eggs 6 sausages 125g black pudding 125g white pudding 4 tomatoes, halved 10 mushrooms, sliced 1 can of baked beans 4 slices of toast or fried bread a cup of tea or coffee
Steps Preheat the oven to 200°C (400°F). Lay the bacon on a baking sheet and cook in the oven for about 15 minutes, until crisp. Meanwhile, fry the eggs in a pan over medium heat. In another pan, cook the sausages until browned all over. Remove the black and white pudding from their casings and cut into bite-sized pieces. Fry these in a separate pan until cooked through. Grill the tomatoes and mushrooms until tender. Toast the bread or fry it in a little butter until golden brown. Serve everything together on a large platter, with the tea or coffee on the side.

Pink Dipping Sauce
A delicious pink dipping sauce for your favorite fried foods.
Ingredients 1 cup mayonnaise 1/4 cup ketchup 2 tablespoons sweet pickle relish 1 teaspoon Worcestershire sauce 1/8 teaspoon garlic powder
Steps In a small bowl, mix together the mayonnaise, ketchup, sweet pickle relish, Worcestershire sauce, and garlic powder until well combined. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to blend. Serve chilled with your favorite fried foods.

Tartar Sauce Recipe
Tartar Sauce Recipe
Ingredients 1 cup mayonnaise 1/4 cup sweet pickle relish 2 tablespoons dill pickle relish 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce 1/8 teaspoon salt 1/8 teaspoon pepper
Steps In a small bowl, mix together the mayonnaise, sweet pickle relish, dill pickle relish, lemon juice, Worcestershire sauce, salt, and pepper. Cover and chill for at least 30 minutes before serving. This tartar sauce recipe is perfect for serving with fish and chips or any other fried seafood.

Best Green Bean Casserole
The Best Green Bean Casserole
Ingredients 1 pound fresh green beans, trimmed 2 tablespoons olive oil Salt and pepper to taste 1 (10.5 ounce) can condensed cream of mushroom soup 1 cup milk 1/4 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 cups French's fried onions
Steps Preheat oven to 350°F (175°C). Bring a large pot of salted water to a boil. Add the green beans and cook for about 5 minutes or until crisp-tender. Drain the green beans in a colander and rinse with cold water to stop the cooking process. In a medium bowl, whisk together the condensed cream of mushroom soup, milk, garlic powder, and black pepper. Add the cooked green beans to the bowl with the soup mixture and stir to coat evenly. Pour the green bean mixture into a 2-quart baking dish.

Favorite Green Bean Casserole
A classic comfort food favorite
Ingredients 1 pound fresh green beans, trimmed 2 tablespoons olive oil Salt and pepper to taste 1 (10.5 ounce) can condensed cream of mushroom soup 1 cup milk 1/4 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 cups French's fried onions
Steps Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add green beans and cook for about 5 minutes or until crisp-tender; drain and set aside. In a medium bowl, whisk together the cream of mushroom soup, milk, garlic powder, and black pepper. Stir in the cooked green beans. Pour mixture into a 2-quart casserole dish. Sprinkle with fried onions. Bake for 25 minutes or until bubbly and lightly browned on top.

Fried Bologna Casserole
Fried Bologna Casserole
Ingredients 1 pound fried bologna 8 cups cooked macaroni (about 2 cups uncooked) 4 tablespoons butter 4 tablespoons all-purpose flour 3 cups whole milk 1 teaspoon salt 1/4 teaspoon black pepper 1 (10.5 ounce) can condensed tomato soup 1 cup water
Steps Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish with nonstick spray. In a large skillet, fry the bologna over medium heat until crispy. Remove from pan and set aside on paper towels to drain. Do not clean the skillet. In the same skillet, melt the butter over medium heat. Whisk in the flour until smooth and cook for 1 minute. Gradually whisk in the milk. Bring to a boil and cook for 2 minutes or until thickened. Stir in the salt and pepper. Stir in the tomato soup and water. Simmer for 5 minutes, stirring occasionally. Remove from heat. In a large bowl, combine the macaroni and fried bologna. Pour the tomato gravy over top and stir gently to coat everything evenly. Pour the mixture into the prepared baking dish. Bake for 25-30 minutes or until bubbly around the edges.

Spaghetti alla Nerano
A classic Italian dish of spaghetti with fried zucchini. This recipe takes about 30 minutes to prepare and cook.
Ingredients 1 lb spaghetti 4 medium zucchinis, sliced into 1/4 inch rounds 2 cups all-purpose flour 3 large eggs 1 cup vegetable oil for frying Salt and pepper to taste
Steps Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions, usually about 8-10 minutes. While the pasta is cooking, prepare the zucchini. In a shallow dish, mix together the flour, salt, and pepper. Dip each slice of zucchini into the egg, then coat it with the flour mixture. Repeat this process for all slices. Heat the vegetable oil in a large skillet over medium-high heat. Carefully add the coated zucchini slices and fry them until they are golden brown on both sides, about 2-3 minutes per side. Remove the fried zucchini from the pan and place them on a paper towel-lined plate to drain any excess oil. Once the pasta is cooked al dente, drain it well and transfer it to a serving dish. Top with the fried zucchini slices and serve immediately.

Super Alscocktail Sauce
A delicious and easy to make super alscocktail sauce
Ingredients 1 cup ketchup 1/2 cup chili sauce 1/4 cup Worcestershire sauce 1/4 cup lemon juice 1/4 cup brown sugar 1 tablespoon hot sauce (optional)
Steps In a medium bowl, whisk together the ketchup, chili sauce, Worcestershire sauce, lemon juice, and brown sugar until well combined. Stir in the hot sauce if desired. Refrigerate for at least 30 minutes to allow the flavors to develop. Serve with your favorite seafood dishes or use as a dipping sauce for fried foods.

Jamaican Saltfish Fritters Stamp and Go
Jamaican Saltfish Fritters Stamp and Go
Ingredients 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon black pepper 1 cup cold water 3 tablespoons vegetable oil 1 pound salted cod fillets, soaked in cold water for 2 hours and drained 2 medium ripe plantains (about 1 pound), peeled and sliced into 1/4-inch thick rounds Vegetable oil for frying
Steps In a large bowl, whisk together the flour, baking powder, salt, and black pepper. Gradually add the cold water and vegetable oil, whisking until smooth. Set aside. Heat about 2 inches of vegetable oil in a deep skillet over medium-high heat to 350°F. Working in batches, dip the plantain slices into the batter, allowing any excess to drip off. Carefully add the coated plantains to the hot oil and fry until golden brown on both sides, about 2 minutes per side. Remove the fried plantains from the skillet and drain on paper towels. Repeat with the remaining plantain slices. In another large skillet, heat a tablespoon of vegetable oil over medium-high heat. Add the salted cod fillets and cook for about 2 minutes per side, or until heated through and slightly crispy. Season with salt and pepper to taste. To serve, place a bed of fried plantains on each plate and top with the warm salted cod fillets. Enjoy immediately!

Miso Salmon
A delicious miso glazed salmon recipe
Ingredients 4 salmon fillets 1/2 cup white miso paste 3 tablespoons mirin 3 tablespoons sake 3 tablespoons brown sugar 1 teaspoon grated ginger 1 teaspoon sesame oil salt and pepper to taste cooking spray or vegetable oil steamed rice (optional) stir-fried vegetables (optional)
Steps 1. In a small bowl, whisk together the miso paste, mirin, sake, brown sugar, ginger, sesame oil, salt, and pepper until well combined. 2. Place the salmon fillets in a shallow dish and pour the marinade over them, turning to coat evenly. Allow the fish to marinate for at least 30 minutes or up to 2 hours in the refrigerator. 3. Preheat your oven to 400°F (200°C). Line a baking sheet with foil and lightly grease it with cooking spray or vegetable oil. 4. Remove the salmon fillets from the marinade, allowing any excess to drip off. Place them on the prepared baking sheet, skin-side down if your fillets have skin. 5. Bake the salmon for 12-15 minutes or until it flakes easily with a fork and is cooked through. The exact cooking time will depend on the thickness of your fillets. 6. Serve the miso salmon with steamed rice and stir-fried vegetables, if desired.

Bibimbap Korean Rice with Mixed Vegetables
Bibimbap Korean Rice with Mixed Vegetables
Ingredients 2 cups cooked short-grain white rice (or brown rice) 1 large carrot, julienned 1 small daikon radish, julienned 1/2 cup mung bean sprouts 1/2 cup spinach, blanched and squeezed dry 4 shiitake mushrooms, stemmed and sliced 1 small zucchini, julienned 1 green onion, thinly sliced 1 tablespoon sesame seeds, toasted 2 teaspoons vegetable oil 4 large eggs 3 tablespoons gochujang (Korean chili paste) 1 tablespoon soy sauce 1 tablespoon sugar 1 teaspoon sesame oil 2 cloves garlic, minced 1/4 teaspoon red pepper flakes
Steps Cook the rice according to package instructions. While the rice is cooking, prepare the vegetables. In a large bowl, combine the carrots, daikon radish, mung bean sprouts, spinach, shiitake mushrooms, zucchini, and green onion. Set aside. In a small bowl, whisk together the gochujang, soy sauce, sugar, sesame oil, garlic, and red pepper flakes. Set aside. Heat 1 teaspoon of vegetable oil in a non-stick skillet over medium heat. Add the eggs and cook until the whites are set but the yolks are still runny, about 2 minutes per side. Remove from pan and set aside. In another non-stick skillet, heat the remaining teaspoon of vegetable oil over high heat. Add the prepared vegetables and stir-fry for about 3-4 minutes or until crisp-tender. Season with salt and pepper to taste. To serve, divide the cooked rice among four bowls. Top each serving with an equal amount of the stir-fried vegetables, a fried egg, and some sesame seeds. Drizzle each bowl with the gochujang sauce and enjoy!

Fried Catfish
Fried Catfish
Ingredients 2 pounds of catfish fillets 1 cup of all-purpose flour 1 cup of yellow cornmeal 1 teaspoon of baking powder 1/2 teaspoon of salt 1/4 teaspoon of black pepper 1 large egg, beaten 1 cup of buttermilk
Steps Preheat your deep fryer to 375°F (190°C). In a shallow dish, combine the flour, cornmeal, baking powder, salt, and black pepper. Mix well. In another shallow dish, whisk together the beaten egg and buttermilk. Dip each catfish fillet in the flour mixture, then into the egg wash, and finally back into the flour mixture to coat evenly. Carefully lower the coated fillets into your preheated deep fryer basket or spoon them into the hot oil. Fry the catfish for about 3-4 minutes on each side, or until they are golden brown and crispy. Remove the fried catfish from the deep fryer and drain on paper towels to remove any excess oil. Serve immediately with your favorite dipping sauce, such as tartar sauce or remoulade.

Fried Calamari
Fried Calamari
Ingredients 1 lb of fresh squid 1 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon black pepper 1 large egg 1/2 cup water 1 cup panko breadcrumbs
Steps Clean the squid: Remove the tentacles from the body and slice the body horizontally into 1/4-inch thick rings. Rinse under cold water to remove any residue. Prepare the batter: In a medium bowl, whisk together the flour, salt, and black pepper. In another bowl, whisk together the egg and water until well combined. Coat the squid: Dip each piece of squid into the flour mixture, then into the egg wash, and finally into the panko breadcrumbs, making sure they are fully coated. Fry the calamari: Heat 2 inches of oil in a heavy-bottomed pot or deep fryer to 375°F (190°C). Working in batches, carefully add the coated squid to the hot oil and cook for about 2 minutes or until golden brown and crispy. Drain on paper towels: Remove the calamari from the oil using a slotted spoon and transfer to a plate lined with paper towels to drain any excess oil. Repeat with the remaining squid rings.

Fried Cucumbers
Fried Cucumbers
Ingredients 4 medium cucumbers 1 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon black pepper 1 egg, beaten 1 cup milk
Steps Preheat oil in a deep fryer to 375°F or heat vegetable oil in a heavy skillet to medium high. Slice cucumbers into 1/4 inch thick slices and set aside. In a shallow dish, combine flour, salt, and pepper. In another shallow dish, mix together egg and milk. Dip each cucumber slice in the flour mixture, then in the egg mixture, and finally back into the flour mixture. Fry cucumbers for 2-3 minutes or until golden brown on both sides. Remove from oil and drain on paper towels.

Fried Cabbage
Fried Cabbage
Ingredients 1 pound sliced bacon 2 large onions, chopped 1 small head green cabbage, cored and thinly sliced
Steps Cook the bacon in a large skillet over medium heat until crisp. Remove the bacon from the pan, leaving the grease in the skillet. Add the onions to the skillet with the bacon grease and cook over medium heat until softened, about 5 minutes. Stir in the sliced cabbage and continue cooking until the cabbage is tender, about 10-15 minutes more.

Fried Smelts
Fried Smelts
Ingredients 1 lb smelts 2 cups all-purpose flour 1 tsp salt 1/4 tsp black pepper 1/4 tsp garlic powder 1/4 tsp onion powder 1/8 tsp cayenne pepper 2 large eggs 1 cup milk
Steps Preheat oil in a deep fryer or heavy pot to 375°F. In a shallow dish, combine flour, salt, black pepper, garlic powder, onion powder and cayenne pepper. Set aside. In another shallow dish, whisk together eggs and milk. Set aside. Dip smelts in the flour mixture to coat both sides, then dip them into the egg mixture, allowing any excess to drip off. Return the smelts to the flour mixture, coating both sides again. Carefully place the smelts in the hot oil and fry for about 3-4 minutes or until golden brown and crispy. Remove from oil with a slotted spoon and drain on paper towels. Serve immediately with your favorite dipping sauce.

Asian Orange Chicken
Asian Orange Chicken
Ingredients 2 pounds boneless, skinless chicken breasts or thighs 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 large egg 3 tablespoons water 2 cups vegetable oil (for frying) 1 cup orange juice
Steps Cut the chicken into 1-inch cubes. Set aside. In a large bowl, whisk together the flour, baking powder, salt, and pepper. In another small bowl, beat the egg with the water until well combined. Add the egg mixture to the dry ingredients and stir until just combined. The batter should be thick but still pourable. Heat the vegetable oil in a wok or deep fryer to 375°F (190°C). Working in batches, dip the chicken pieces into the batter, allowing any excess to drip off before adding them to the hot oil. Fry for about 2-3 minutes or until golden brown and crispy. Remove the fried chicken from the oil and drain on paper towels. Repeat with remaining chicken pieces. In a separate saucepan, whisk together the orange juice, brown sugar, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes. Bring to a boil over medium-high heat. Reduce the heat to low and let it simmer for about 5 minutes or until slightly thickened. Add the fried chicken to the orange sauce and toss gently to coat evenly. Serve immediately over steamed rice.

Air Fryer Falafel
Air Fryer Falafel
Ingredients 1 can (15 oz) chickpeas, drained and rinsed 2 cloves garlic 1/4 cup fresh parsley 1/4 cup fresh cilantro 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon baking soda 1/4 cup all-purpose flour 1 large egg
Steps Preheat your air fryer to 350°F (175°C). In a food processor, combine chickpeas, garlic, parsley, cilantro, cumin, salt, pepper, and baking soda. Process until mixture is smooth and slightly sticky. Add flour and egg to the food processor and pulse until well combined. The mixture should be thick and hold together when rolled into a ball. Using your hands, form the falafel mixture into small balls (about 1 inch in diameter). Place the falafel balls in the air fryer basket, making sure they are not touching each other. Cook for 8-10 minutes, flipping halfway through, until golden brown and crispy on all sides. Serve immediately with your favorite tahini sauce or pita bread.

Thai Beef
A delicious and easy to make Thai Beef dish
Ingredients 1 lb flank steak <strong>Marinade:</strong> 2 tbsp soy sauce 2 tbsp brown sugar 1 tsp minced garlic 1 tsp sesame oil <strong>Sauce:</strong> 1/4 cup chicken broth 2 tbsp soy sauce 2 tbsp brown sugar 1 tsp minced garlic 1 tsp sesame oil steamed rice stir-fried vegetables
Steps 1. In a shallow dish, combine the marinade ingredients (soy sauce, brown sugar, minced garlic, and sesame oil). Add the flank steak to the dish and turn to coat both sides evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours. 2. Preheat your grill to medium-high heat. Remove the steak from the marinade, allowing any excess to drip off. Grill the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness (for medium rare, cook to an internal temperature of 135°F). Let the steak rest for 5 minutes before slicing against the grain. 3. While the steak is grilling, prepare the sauce by combining the chicken broth, soy sauce, brown sugar, minced garlic, and sesame oil in a small saucepan over medium heat. Bring to a boil, then reduce the heat and let simmer for 5 minutes. Remove from heat and set aside. 4. Serve the sliced Thai Beef with steamed rice and a side of stir-fried vegetables. Drizzle the sauce over the top or serve it on the side for dipping.

Leftover Corned Beef Hash
Leftover Corned Beef Hash
Ingredients 2 cups of cooked and diced corned beef 1 large onion, chopped 3 medium potatoes, peeled and diced 2 tablespoons of butter Salt and pepper to taste
Steps In a large skillet over medium heat, melt the butter. Add the onions and cook until they are translucent. Add the potatoes to the skillet and season with salt and pepper. Cook for about 10 minutes or until the potatoes are almost tender. Stir in the diced corned beef and continue cooking for another 5 minutes or until everything is heated through and the potatoes are fully cooked. Serve with fried eggs or toast on the side.

Callaloo Soup
Callaloo Soup Recipe
Ingredients 1 lb fresh callaloo leaves (or substitute with spinach) 2 cups chopped okra 1 medium onion, chopped 3 cloves garlic, minced 1 can (14 oz) coconut milk 4 cups low-sodium chicken broth 1 tbsp fresh thyme leaves 1 tsp ground allspice 1/2 tsp cayenne pepper Salt and black pepper, to taste
Steps In a large pot over medium heat, sauté the onions and garlic until softened. Add the callaloo leaves and okra; cook for an additional 5 minutes. Stir in the coconut milk, chicken broth, thyme leaves, allspice, cayenne pepper, salt, and black pepper. Bring to a boil. Reduce heat to low and simmer for about 30 minutes or until vegetables are tender. Season with additional salt and pepper if needed. Serve hot with your favorite side dishes such as rice, plantains, or fried dumplings.

Crispy Juicy Oven Fried Chicken Breasts
Crispy Juicy Oven Fried Chicken Breasts
Ingredients 4 boneless skinless chicken breasts 1 cup all-purpose flour 2 teaspoons salt 1 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon cayenne pepper (optional) 3 large eggs 1 cup milk 2 cups panko breadcrumbs
Steps Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and spray it lightly with cooking spray. In a shallow dish, mix together the flour, salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using). In another shallow dish, whisk together the eggs and milk. In a third shallow dish, place the panko breadcrumbs. Dip each chicken breast first in the flour mixture, then in the egg mixture, and finally in the breadcrumbs, making sure to coat all sides evenly. Place the coated chicken breasts on the prepared baking sheet. Spray lightly with cooking spray. Bake for 20-25 minutes or until the chicken is cooked through and the breading is golden brown. Let rest for a few minutes before serving.

Chicken Fried Rice
Chicken Fried Rice
Ingredients 2 cups long grain white rice 3 cups low sodium chicken broth 1 lb boneless skinless chicken breasts, cut into 1/2 inch cubes 1 large egg, lightly beaten 2 tablespoons vegetable oil 1 medium onion, finely chopped 2 cloves garlic, minced 1 cup frozen peas and carrots 3 green onions, thinly sliced
Steps Cook the rice: In a medium saucepan over high heat, bring the chicken broth to a boil. Add the rice, reduce the heat to low, cover, and simmer for 20 minutes or until tender. Prepare the chicken: Meanwhile, season the chicken cubes with salt and pepper. In a separate bowl, whisk together the egg and 1 tablespoon of water. Dip each piece of chicken in the egg mixture, allowing any excess to drip off. Cook the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken cubes and cook for about 3 minutes per side or until golden brown on all sides. Remove from the pan and set aside. Sauté the vegetables: Add the onion and garlic to the same skillet used for the chicken, stirring frequently until softened, about 2-3 minutes. Stir in the frozen peas and carrots and cook for an additional minute. Combine everything: Add the cooked rice, chicken, and green onions to the skillet. Gently fold everything together until well combined. Cook for an additional 2-3 minutes or until heated through. Serve: Divide the Chicken Fried Rice into serving bowls and top with your favorite stir-fry sauce. Enjoy!

Shrimp Fried Rice
Shrimp Fried Rice
Ingredients 2 cups long-grain white rice 3 tablespoons vegetable oil 1 pound medium shrimp - peeled and deveined 2 large eggs - lightly beaten 4 cups chopped vegetables (carrots, peas, bell pepper)
Steps Cook the rice according to package instructions. Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the shrimp and cook for about 2 minutes per side or until pink and cooked through. Remove the shrimp from the pan and set aside. Wipe out any excess oil with a paper towel. Add the remaining 2 tablespoons of oil to the pan and swirl to coat. Add the beaten eggs and scramble them quickly, breaking up any large pieces. Stir in the cooked rice and vegetables. Mix well so that everything is combined. Return the shrimp to the pan and stir-fry for an additional 2-3 minutes or until heated through and warmed thoroughly.

Chicken Fried Steak
Chicken Fried Steak
Ingredients 4 boneless, skinless chicken breasts 1 cup all-purpose flour 2 teaspoons salt 1 teaspoon black pepper 3 cups buttermilk 4 cups vegetable oil
Steps Preheat your oven to 200°F (95°C). In a shallow dish, combine the flour, salt, and pepper. Set aside. In another shallow dish, pour in the buttermilk. Heat the vegetable oil in a large skillet over medium-high heat. You want it to be about 1 inch deep. Dip each chicken breast into the flour mixture, then into the buttermilk, and finally back into the flour mixture. Carefully place the coated chicken breasts into the hot oil. Cook for about 5 minutes per side, or until they are golden brown and crispy. Remove the cooked chicken from the skillet and transfer to a wire rack set over a baking sheet. Place in the preheated oven to keep warm while you cook the remaining chicken. Repeat steps 4-6 for all four chicken breasts.

Butter Fried Parsnips
Butter Fried Parsnips
Ingredients 6 medium parsnips, peeled and cut into 1/2-inch slices 4 tablespoons unsalted butter
Steps Heat a large skillet over medium heat. Add the parsnips and butter. Cook, stirring occasionally, until the parsnips are tender and golden brown, about 15 minutes. Remove from heat and season with salt and pepper to taste.

Crispy Fried Tofu
Crispy Fried Tofu
Ingredients 1 block (350g) firm or extra firm tofu 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 1 teaspoon sesame oil 1/4 teaspoon ground black pepper 1 cup all-purpose flour 1/2 cup cornstarch 1 teaspoon baking powder 1/4 teaspoon salt 1 large egg, lightly beaten
Steps Drain the tofu: Remove the tofu from its packaging and place it on a plate or cutting board. Place a heavy object like a cast iron skillet on top of the tofu to press out excess water. Let it sit for 15 minutes. Make the marinade: In a shallow dish, whisk together the soy sauce, rice wine vinegar, sesame oil, and black pepper. Set aside. Cut the tofu into slices: Carefully cut the tofu into 8 evenly sized slices. You can also cut it into cubes if you prefer. Marinate the tofu: Place the sliced tofu in the dish with the marinade and turn them over to coat both sides. Let it sit for at least 15 minutes, or up to 30 minutes. Prepare the breading station: In a shallow bowl, combine the flour, cornstarch, baking powder, and salt. In another shallow bowl, whisk together the beaten egg and 2 tablespoons of water. Coat the tofu in breading: Dip each slice of marinated tofu into the flour mixture, then into the egg wash, and finally back into the flour mixture again. Make sure each piece is well coated. Double-fry the tofu: Heat 1 inch of vegetable oil in a wok or deep fryer to 375°F (190°C). Carefully add the breaded tofu slices and cook for about 2 minutes on each side, or until they are golden brown and crispy. Remove them from the oil and let them drain on a wire rack. Rest the tofu: Let the fried tofu sit for 5 minutes before serving. This will help them stay crispy. Serve with your favorite dipping sauce: Enjoy your crispy fried tofu with a side of sweet chili sauce, Sriracha mayo, or any other dip you love!

Deep Fried Shrimp
Deep Fried Shrimp
Ingredients 1 lb large shrimp, peeled and deveined 1 cup all-purpose flour 1 tsp salt 1/2 tsp black pepper 1 egg, beaten 1 cup milk 2 cups breadcrumbs
Steps Preheat oil in a deep fryer or large pot to 375°F. In a shallow dish, combine flour, salt and pepper. In another shallow dish, mix together egg and milk. In a third shallow dish, place breadcrumbs. Dip each shrimp first in the flour mixture, then in the egg mixture, and finally in the breadcrumbs, pressing gently to adhere. Fry shrimp for about 2-3 minutes or until golden brown. Remove from oil and drain on paper towels. Serve immediately with your favorite dipping sauce.

Easy Fried Scallops
Easy Fried Scallops
Ingredients 1 lb large sea scallops 1/2 cup all-purpose flour 1 tsp salt 1/4 tsp black pepper 1/4 tsp garlic powder 1/4 tsp onion powder 1 large egg 1 tbsp water 1 cup panko breadcrumbs
Steps Preheat oil in a deep fryer or heavy pot to 375°F. In a shallow dish, combine flour, salt, pepper, garlic powder and onion powder. Set aside. In another shallow dish, whisk together egg and water. Set aside. In a third shallow dish, place panko breadcrumbs. Dip each scallop in the flour mixture, then into the egg mixture, and finally coat with the panko breadcrumbs. Fry scallops for about 2-3 minutes or until golden brown and crispy. Remove from oil and drain on paper towels.

Fabulous Fried Cabbage
Fabulous Fried Cabbage
Ingredients 1 large head of green cabbage 4 slices of bacon 1 medium onion, chopped 3 cloves garlic, minced 2 tablespoons butter 1/4 cup chicken broth
Steps Cut the cabbage into thin strips and set aside. In a large skillet over medium heat, cook the bacon until crisp. Remove from pan and set aside on paper towels to drain. Add the chopped onion and minced garlic to the bacon grease in the skillet. Cook for 2-3 minutes or until softened. Melt the butter into the onions and garlic, stirring constantly. Stir in the cabbage strips and chicken broth. Cover and cook over low heat for about 15 minutes or until cabbage is tender. Uncover and increase heat to medium-high. Stir in the crumbled bacon and continue cooking for another 3-5 minutes or until cabbage is browned and crispy on the edges. Season with salt and pepper to taste.

French Fried Potatoes
French Fried Potatoes
Ingredients 6 medium russet potatoes 2 quarts peanut oil (or vegetable oil) 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper
Steps Scrub the potatoes well and dry them completely. Cut each potato into 1/4-inch thick slices, then cut each slice into 1/4-inch sticks (fries). Place the fries in a large bowl and cover with cold water. Let soak for 30 minutes to remove some of their starch. Drain the potatoes in a colander and shake well to remove any excess moisture. Transfer to a paper towel-lined baking sheet and pat dry. In a large Dutch oven or heavy pot, heat the oil over medium-high heat until it reaches 375°F on a deep-fry thermometer. Carefully add half of the potatoes to the hot oil and fry for about 2 minutes, or until they are golden brown and crispy. Remove the fries from the oil with a slotted spoon and transfer to a paper towel-lined plate to drain. Season with salt and pepper while still warm. Repeat the process with the remaining potatoes, being careful not to overcrowd the pot. Serve immediately with your favorite dipping sauce.