- 6 large eggs - 3 tbsp mayonnaise - 1 tsp Dijon mustard - 1 tsp white vinegar - Salt and black pepper to taste - Paprika for garnish
1. Place eggs in a saucepan, cover with cold water, bring to a boil, then cover and remove from heat; let sit 10–12 minutes. Transfer to ice bath, then peel. 2. Halve eggs lengthwise, remove yolks and place yolks in a bowl. Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth. 3. Spoon or pipe yolk mixture back into egg white halves. 4. Sprinkle with paprika and refrigerate until serving.
- 2–3 lb chicken wings (drumettes and flats) - Salt and freshly ground black pepper - Vegetable oil for frying - 1/2 cup Frank's RedHot or other cayenne hot sauce - 4 tbsp unsalted butter - 1/4 tsp garlic powder - Celery sticks, for serving - Blue cheese dressing, for serving
1. Pat wings dry, season with salt and pepper, and let sit 15 minutes. 2. Heat oil in a deep pot to 375°F (190°C) and fry wings in batches until golden and crisp, about 8–10 minutes; drain on paper towels. 3. Meanwhile, melt butter in a small saucepan, stir in hot sauce and garlic powder, and heat until combined. 4. Toss hot wings in the sauce until evenly coated. 5. Serve immediately with celery sticks and blue cheese dressing.
- 1 package cocktail sausages (about 24) - 1 can refrigerated crescent roll dough - 2 tbsp Dijon or yellow mustard (optional for spreading) - 1 egg beaten (for egg wash, optional) - Sesame or poppy seeds (optional)
1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment. 2. Unroll crescent dough and cut into strips about the width of each sausage; optionally spread a thin line of mustard. 3. Wrap each sausage with a dough strip, place seam-side down on the sheet. 4. Brush with beaten egg and sprinkle seeds if using. 5. Bake 12–15 minutes until golden brown. Serve warm with mustard or ketchup.
- 12–16 oz sturdy tortilla chips - 1 lb ground beef - 1 packet taco seasoning (or homemade) - 2 cups shredded cheddar and Monterey Jack blend - 1 can pickled jalapeños, sliced - 1 cup diced tomatoes or pico de gallo - 1/2 cup sliced black olives (optional) - Sour cream and guacamole, for serving
1. Preheat broiler (or oven to 425°F/220°C). Brown ground beef in a skillet, drain, stir in taco seasoning and a little water, simmer until thickened. 2. Spread half the chips on a large baking sheet or ovenproof platter, sprinkle half the cheese, then half the beef; repeat to form layers. 3. Top with jalapeños and olives. 4. Broil or bake until cheese is melted and bubbly, 3–6 minutes under broiler or 6–8 minutes at 425°F. 5. Remove, scatter diced tomatoes or pico de gallo, and serve with sour cream and guacamole.
- 10 oz frozen chopped spinach, thawed and squeezed dry - 14 oz can artichoke hearts, drained and chopped - 8 oz cream cheese, softened - 1/2 cup sour cream or mayonnaise - 1/2 cup grated Parmesan cheese - 1 cup shredded mozzarella cheese, divided - 1 garlic clove, minced - Salt and pepper - Toasted baguette slices or tortilla chips, for serving
1. Preheat oven to 375°F (190°C). In a bowl, combine cream cheese, sour cream, Parmesan, minced garlic, salt and pepper until smooth. 2. Fold in drained spinach, chopped artichokes, and half the mozzarella. 3. Transfer to a baking dish, top with remaining mozzarella. 4. Bake 20–25 minutes until bubbly and lightly golden. 5. Serve hot with toasted baguette slices or chips.
- 4 large russet potatoes - Olive oil - Salt and pepper - 1 1/2 cups shredded sharp cheddar cheese - 6 slices bacon, cooked crisp and crumbled - 3 green onions, thinly sliced - Sour cream, for serving - 2 tbsp melted butter (optional)
1. Preheat oven to 400°F (200°C). Scrub potatoes, prick with a fork, rub with oil and salt, and bake 45–60 minutes until tender. 2. Let cool slightly, halve lengthwise and scoop out most of the flesh, leaving a 1/4-inch shell. Reserve scooped potato for another use. 3. Brush insides with melted butter or oil, season with salt and pepper, and return to oven skin-side up for 10 minutes to crisp. 4. Flip, fill each skin with cheddar and bacon, and bake another 5–8 minutes until cheese melts. 5. Top with green onions and serve with sour cream.
- 1 lb ground beef (80/20) - Salt and freshly ground black pepper - 8–12 mini slider buns or dinner rolls - 4–6 slices cheddar cheese, cut to size - 1 small onion, thinly sliced and lightly sautéed or pickled - Pickle slices, ketchup, and mustard - 2 tbsp butter, melted (for toasting buns)
1. Divide beef into 8–12 equal portions and form small, slightly larger-than-bun patties; season both sides with salt and pepper. 2. Heat a griddle or skillet over medium-high heat and cook patties 2–3 minutes per side for medium, adding cheese in the last minute to melt. 3. Split and toast slider buns brushed with melted butter on the griddle until golden. 4. Assemble sliders with patties, sautéed onions, pickles, and condiments. 5. Serve warm on a platter for easy passing around during the game.
- 2 tuna fillets (6–8 oz each), sashimi-grade - 3 tbsp white and black sesame seeds, mixed - 1 small cucumber, thinly sliced - 1 medium carrot, julienned - 2 green onions, thinly sliced - 2 tbsp soy sauce - 1 tbsp rice vinegar - 1 tsp sesame oil - 1 tbsp neutral oil (for searing) - Salt and freshly ground black pepper
1. Pat tuna fillets dry and season lightly with salt and pepper. 2. Press both sides of fillets into the sesame seeds to form an even crust. 3. Heat neutral oil in a heavy skillet over high heat until shimmering. 4. Sear tuna 1–1½ minutes per side for rare (adjust time for desired doneness); remove and let rest 2 minutes, then slice thinly. 5. Meanwhile whisk soy sauce, rice vinegar, sesame oil and a pinch of pepper to make the dressing. 6. Toss cucumber, julienned carrot and green onions with the dressing. 7. Serve sliced tuna over the salad, garnish with extra sesame seeds.
- 12 oz sashimi-grade tuna fillet, finely diced - 1 small cucumber, seeds removed and diced - 1 medium carrot, very finely diced (optional for texture) - 2 green onions, finely sliced - 1 tbsp toasted sesame seeds - 1 tbsp soy sauce - 1 tsp sesame oil - 1 tsp lime juice - 1 tsp finely grated ginger - Salt and pepper - Toast points, wonton crisps, or cucumber rounds for serving
1. In a bowl whisk soy sauce, sesame oil, lime juice, grated ginger, salt and pepper to taste. 2. Add diced tuna, cucumber, carrot and green onions to the dressing and gently fold to combine. 3. Taste and adjust seasoning; chill 10–15 minutes to meld flavors. 4. Plate by mounding tartare on toast points or on cucumber rounds; sprinkle with toasted sesame seeds. 5. Serve immediately as an entree portion (divide between 2–3 plates).
- 2 tuna fillets (6–8 oz each) - Juice and zest of 1 orange (or a mix of orange and lime) - 2 tbsp olive oil - 2 cloves garlic, minced - 1 tsp dried oregano - 1 small cucumber, thinly sliced or julienned - 1 large carrot, julienned - 2 green onions, sliced - 1 tbsp sesame seeds, toasted - Salt and pepper
1. Whisk orange juice and zest, olive oil, minced garlic, oregano, salt and pepper to make a marinade. 2. Marinate tuna fillets 20–30 minutes in the refrigerator (no longer to avoid “cooking”). 3. Meanwhile toss cucumber, carrot and green onions with a little olive oil, salt and pepper; refrigerate. 4. Preheat grill or grill pan to high. Oil grates. 5. Grill tuna 3–4 minutes per side for medium-rare (adjust to preference); remove and rest 3 minutes. 6. Toss slaw again and divide between plates. Place grilled tuna atop slaw, sprinkle with toasted sesame seeds. 7. Serve with lime wedges or extra citrus if desired.
- 2 tuna fillets (6–8 oz each) - 1 cup basmati rice - 2 cups water - 2 tbsp olive oil, divided - 1 tbsp soy sauce - 1/2 tsp freshly ground black pepper - 1 green bell pepper, finely diced - 2 green onions, thinly sliced - 1 small carrot, julienned or finely grated - Salt to taste
1. Rinse basmati rice and cook with 2 cups water according to package instructions; keep warm. 2. Combine 1 tbsp olive oil, soy sauce, and black pepper; brush over both sides of the tuna fillets and let rest 5 minutes. 3. Toss diced green bell pepper, green onions, and carrot with remaining 1 tbsp olive oil and a pinch of salt to make the relish; set aside. 4. Heat a heavy skillet over high heat until hot. Add tuna and sear 1.5–2 minutes per side for rare–medium-rare (longer to desired doneness). 5. Remove tuna, let rest 2 minutes, then slice across the grain. 6. Serve tuna slices over basmati rice and spoon the pepper relish on top.
- 3 cups cooked basmati rice (preferably day-old) - 2 tuna fillets (or 2 cups cooked, flaked tuna) - 2 tbsp olive oil - 3 tbsp soy sauce - 1/2 tsp freshly ground black pepper - 1 green bell pepper, diced - 2 green onions, sliced - 1 large carrot, diced - Optional: 1/2 cup shredded cheddar for finishing
1. If using raw tuna fillets, season with black pepper and sear quickly in 1 tbsp olive oil until medium; flake and set aside. 2. Heat remaining olive oil in a large skillet or wok over medium-high heat; add carrot and bell pepper and stir-fry 3–4 minutes until just tender. 3. Add cooked rice to the pan, breaking up any clumps; stir-fry 2–3 minutes to heat through. 4. Return flaked tuna to the pan, add soy sauce and green onions; toss gently to combine and heat 1–2 minutes. 5. Taste and adjust seasoning with more soy or black pepper. If using cheddar, sprinkle over hot rice off the heat to melt slightly and serve immediately.
- 2 cups cooked basmati rice - 2 tuna fillets (cooked and flaked) or 2 cans tuna, drained - 1 cup shredded cheddar cheese, divided - 1 cup diced green bell pepper - 1 cup diced carrots - 2 green onions, sliced - 2 tbsp olive oil - 2 tbsp flour - 1 1/2 cups milk - 1/2 tsp freshly ground black pepper - Salt to taste - Optional: 1/2 cup breadcrumbs or crushed crackers for topping
1. Preheat oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish. 2. In a skillet, heat olive oil over medium heat and sauté diced carrots and green bell pepper 5–6 minutes until softened; stir in green onions. 3. Sprinkle flour over the vegetables; cook 1 minute while stirring, then gradually whisk in milk to make a smooth sauce. Simmer until slightly thickened, about 3–4 minutes. 4. Stir in flaked tuna, cooked basmati rice, half the cheddar, and black pepper; season with salt to taste. 5. Transfer mixture to the prepared dish, top with remaining cheddar and optional breadcrumbs. 6. Bake 20–25 minutes until cheese is melted and top is golden. Let rest 5 minutes before serving.
- 4 large green bell peppers, tops cut off and seeds removed - 2 cups cooked basmati rice - 2 tuna fillets, cooked and flaked (or 2 cans tuna, drained) - 1 cup grated cheddar cheese, divided - 1/2 cup finely diced carrots - 2 green onions, thinly sliced - 1 tbsp olive oil - 1 tbsp soy sauce - 1/2 tsp freshly ground black pepper - Salt to taste
1. Preheat oven to 375°F (190°C). Blanch hollowed peppers in boiling water 3 minutes, then drain and set in a baking dish. 2. In a bowl, combine cooked rice, flaked tuna, diced carrots, green onions, soy sauce, olive oil, black pepper, and half the cheddar. Adjust salt to taste. 3. Spoon the filling evenly into each pepper, pressing gently to pack. 4. Sprinkle remaining cheddar over the tops and cover the dish loosely with foil. 5. Bake 25–30 minutes, remove foil and bake 5–10 minutes more until cheese is bubbly and peppers are tender. 6. Let rest a few minutes, then serve warm as an entree.
- 2 tuna fillets, sliced into thick strips - 2 cups cooked basmati rice - 2 tbsp olive oil - 3 tbsp soy sauce - 1/2 tsp freshly ground black pepper - 1 green bell pepper, sliced - 1 large carrot, thinly sliced - 2 green onions, chopped - Optional: splash of water or broth to loosen sauce
1. Heat 1 tbsp olive oil in a wok or large skillet over high heat. Add tuna strips and sear quickly 1–2 minutes per side; remove and keep warm. 2. Add remaining olive oil to the pan, then add carrot and bell pepper and stir-fry 3–4 minutes until crisp-tender. 3. Return tuna to the pan with green onions, add soy sauce and black pepper, and stir just to heat through (add a splash of water or broth if needed to create a light sauce). 4. Serve the stir-fry immediately over warm basmati rice.
- 2 cups cooked basmati rice - 2 tuna fillets, cooked and flaked (or 2 cans tuna, drained) - 1 cup shredded cheddar cheese, divided - 1 small carrot, grated - 1 green bell pepper, diced - 2 green onions, sliced - 2 tbsp olive oil - 2 tbsp soy sauce - 1/2 tsp freshly ground black pepper - Salt to taste
1. Preheat oven to 375°F (190°C). In an ovenproof skillet or mixing bowl, combine cooked rice, flaked tuna, grated carrot, diced bell pepper, green onions, soy sauce, olive oil and black pepper; season with salt as needed. 2. Transfer mixture to an ovenproof skillet (if not already in one) and spread evenly. 3. Sprinkle half the cheddar over the top and press lightly. 4. Bake 15–18 minutes until heated through and cheese begins to melt. 5. Turn on broiler for 1–2 minutes to brown and bubble the cheddar, watching closely to avoid burning. 6. Remove, let rest a few minutes, then serve hot as a hearty entree.
- White Eggs (3) - Oyster Mushrooms (100 g), sliced - Unsalted Butter (1 tbsp) - Garlic (1 clove), minced - Green Onion (1), thinly sliced - Cheddar (30 g), grated
1. Heat a nonstick skillet over medium heat and melt the unsalted butter. Add the oyster mushrooms and garlic and cook until mushrooms are tender. Remove from pan and keep warm. 2. Beat the white eggs lightly with the sliced green onion until just combined. 3. Wipe the skillet, add a little more butter if needed, pour in the eggs and cook gently, stirring briefly then letting the eggs set at the edges. 4. When eggs are almost set but still slightly runny on top, spread the cooked mushrooms over one half and sprinkle with grated cheddar. 5. Fold the omelette in half, let the residual heat melt the cheddar, slide onto a plate and serve immediately.
- White Eggs (6) - Tomato (2 medium), sliced - Oyster Mushrooms (150 g), sliced - Unsalted Butter (2 tbsp) - Garlic (2 cloves), minced - Cheddar (100 g), grated - Green Onion (2), chopped
1. Preheat the oven to 180°C (350°F). In an ovenproof skillet, melt 1 tbsp unsalted butter and sauté the oyster mushrooms and garlic until softened; remove and set aside. 2. In the same skillet melt remaining butter and arrange tomato slices in an even layer; cook briefly to warm the tomatoes. 3. Whisk the eggs with the grated cheddar and chopped green onion, then stir in the cooked mushrooms. 4. Pour the egg mixture over the tomatoes in the skillet and cook gently on the stovetop until the edges begin to set. 5. Transfer the skillet to the oven and bake until the frittata is fully set and golden on top, about 12–18 minutes. Slice and serve warm.
- 1 lb chicken gizzards, cleaned - 2 cups buttermilk - 1 1/2 cups all-purpose flour - 1/2 cup yellow cornmeal - 1 tsp salt - 1 tsp black pepper - 1 tsp garlic powder - 1/2 tsp onion powder - 1/4 tsp cayenne pepper (optional) - Vegetable oil for frying
1. Soak cleaned gizzards in buttermilk for 2–4 hours (or overnight) in the refrigerator. 2. Combine flour, cornmeal, salt, pepper, garlic powder, onion powder and cayenne in a bowl. 3. Heat oil in a deep pot to 350°F (175°C). Remove gizzards from buttermilk, dredge thoroughly in flour mixture. 4. Fry gizzards in batches 3–5 minutes until golden brown and crisp, maintaining oil temperature. 5. Drain on paper towels and serve hot with hot sauce or country gravy.
- 1 lb chicken gizzards, cleaned - 1 cup all-purpose flour - 1 tsp salt - 1/2 tsp black pepper - Vegetable oil for frying - 4 tbsp unsalted butter - 1/3 cup Frank's-style hot sauce - 1 tsp honey (optional) - Celery sticks and blue cheese dressing for serving
1. Pat gizzards dry, toss with flour, salt and pepper to coat. 2. Heat oil to 350°F (175°C) and fry gizzards in batches until golden and cooked through, about 4–6 minutes; drain. 3. In a saucepan, melt butter, stir in hot sauce and honey until combined and warmed. 4. Toss fried gizzards in the buffalo sauce to coat evenly. 5. Serve immediately with celery sticks and blue cheese dressing.
- 1 lb chicken gizzards, cleaned and fried (see Southern Fried Chicken Gizzards) - 12 slider buns or small rolls - 2 cups shredded lettuce - Dill pickle slices - 1/2 cup mayonnaise - 2 tbsp ketchup - 1 tbsp Creole mustard or Dijon - 1 tsp horseradish - 1 tsp paprika - 1 tbsp chopped pickles or relish
1. Make remoulade: mix mayonnaise, ketchup, Creole mustard, horseradish, paprika and chopped pickles; refrigerate. 2. Split and lightly toast slider buns. 3. Place a layer of shredded lettuce on each bottom bun, add 1–2 fried gizzards per slider. 4. Spoon remoulade over gizzards and top with a pickle slice, then close sliders. 5. Serve immediately while gizzards are hot and crisp.
- 1 lb chicken gizzards, cleaned and halved if large - 2 tbsp soy sauce - 1 tbsp sake (or dry sherry) - 1 tsp sugar - 1 tsp grated fresh ginger - 1 clove garlic, grated (optional) - 1/2 cup potato starch or cornstarch - Vegetable oil for frying - Lemon wedges and Japanese mayonnaise for serving
1. Marinate gizzards 30–60 minutes in soy sauce, sake, sugar, ginger and garlic. 2. Dredge marinated gizzards in potato starch to coat evenly. 3. Heat oil to 340–350°F (170–175°C) and fry gizzards in batches 3–5 minutes until crisp; for extra crispness, rest briefly and fry a second time 1–2 minutes. 4. Drain on paper towels. 5. Serve with lemon wedges and Japanese mayonnaise; sprinkle with shichimi togarashi if desired.
- Ripe tomatoes, roughly chopped (or canned crushed tomatoes) - Oyster mushrooms, sliced - White bread, sliced and toasted - Carrots, diced small - Garlic cloves, minced - Fresh parsley, chopped - Lemon juice - Vegetable oil - Eggs (optional for strict vegetarian) - Salt, pepper, and paprika (or cumin)
1. Heat vegetable oil in a deep skillet, sauté minced garlic until fragrant, add diced carrots and cook until beginning to soften. 2. Add sliced oyster mushrooms and cook until browned; season with salt, pepper and a pinch of paprika or cumin. 3. Stir in chopped tomatoes, simmer until sauce thickens about 10–15 minutes; adjust seasoning and add a squeeze of lemon juice. 4. Make small wells in the sauce and crack eggs into each well; cover and simmer until whites are set and yolks at desired doneness (or omit eggs to keep fully vegetarian without eggs). 5. Scatter chopped parsley over the top, drizzle a little vegetable oil or lemon, and serve immediately with toasted white bread for dipping.
- Arborio rice (or other risotto rice) - Ripe tomatoes, chopped (or passata) - Oyster mushrooms, sliced - White bread, sliced thin for crostini - Carrots, finely diced - Garlic, minced - Fresh parsley, chopped - Lemon zest and juice - Vegetable oil - Vegetable stock - Butter and/or grated Parmesan (optional) - Salt and black pepper
1. Toast sliced white bread brushed with a little vegetable oil until crisp to make crostini; set aside. 2. Sauté minced garlic in vegetable oil, add diced carrots and cook until tender; add sliced mushrooms and brown. 3. Stir in arborio rice and toast briefly, then add chopped tomatoes and begin ladling in warm vegetable stock a cup at a time, stirring until absorbed before adding more. 4. Continue adding stock and stirring until rice is al dente and creamy; finish with a knob of butter and grated Parmesan if using, then stir in lemon zest, a squeeze of lemon juice and chopped parsley. 5. Serve risotto topped with the sautéed mushrooms (or mixed in) and crostini on the side.
- White bread - Cheddar cheese, sliced or grated - Oyster mushrooms, sliced - Tomato, sliced - Garlic, minced - Vegetable oil (or butter) - Lemon juice (a squeeze) - Salt and black pepper
1. Heat 1 tbsp vegetable oil in a skillet over medium; add minced garlic and sliced oyster mushrooms, season with salt and pepper, sauté until golden and moisture evaporates, finish with a squeeze of lemon juice and set aside. 2. Butter or lightly oil one side of each bread slice. Assemble sandwich: cheese on the unbuttered side, then a layer of sautéed mushrooms, tomato slices, extra cheese, and top with second slice (buttered side out). 3. Heat a clean skillet over medium-low and cook the sandwich 3–4 minutes per side, pressing gently, until bread is golden and cheese is melted. 4. Let rest 1 minute, slice, and serve immediately. ---
- White bread, torn into pieces - Eggs - Milk - Cheddar cheese, grated - Oyster mushrooms, chopped - Tomato, diced - Carrot, grated - Garlic, minced - Vegetable oil - Salt, black pepper, optional fresh herbs (thyme or parsley)
1. Preheat oven to 350°F (175°C). Sauté minced garlic, chopped oyster mushrooms and grated carrot in 1–2 tbsp vegetable oil until softened; remove from heat. 2. In a bowl, whisk eggs and milk, season with salt, pepper and herbs. Stir in grated cheddar. 3. In a greased baking dish, layer torn white bread, sautéed vegetables and diced tomato; pour egg-cheese mixture evenly over, pressing bread down to absorb liquid. 4. Let sit 15–30 minutes (or refrigerate overnight), then bake 35–45 minutes until puffed and golden and a knife comes out clean. 5. Rest 5 minutes before slicing and serving. ---
- Large tomatoes (tops cut off and cores scooped) - White bread (to make breadcrumbs) - Cheddar cheese, grated - Oyster mushrooms, finely chopped - Carrot, finely diced or grated - Garlic, minced - Vegetable oil - Lemon zest (optional) - Salt, black pepper, dried herbs (oregano or thyme)
1. Preheat oven to 375°F (190°C). Tear white bread and pulse or dry and pulse to make coarse breadcrumbs; set aside. 2. Heat 1–2 tbsp vegetable oil in a pan; sauté garlic, chopped oyster mushrooms and carrot until softened and lightly browned. Stir in breadcrumbs, grated cheddar, lemon zest, salt, pepper and herbs; moisten with a splash of water or a drizzle of oil if too dry. 3. Stuff each hollowed tomato with the mushroom-breadcrumb mixture, place in a baking dish, drizzle with a little oil. 4. Bake 25–35 minutes until tomatoes are tender and filling is golden on top. Serve hot. ---
- Eggs - Milk or cream - Cheddar cheese, grated - Oyster mushrooms, sliced - Tomato, diced - Carrot, thinly grated - Garlic, minced - Vegetable oil - Salt, black pepper, nutmeg (optional)
1. Preheat oven to 350°F (175°C). Sauté garlic and sliced oyster mushrooms in 1–2 tbsp vegetable oil until moisture evaporates; set aside to cool slightly. 2. In a bowl, whisk eggs with milk or cream; season with salt, pepper and a pinch of nutmeg. Stir in grated cheddar, sautéed mushrooms, diced tomato and grated carrot. 3. Pour mixture into a greased pie dish or quiche pan and bake 30–40 minutes until set and lightly golden on top. 4. Let cool 5–10 minutes, slice and serve warm or at room temperature. ---
- White bread (made into breadcrumbs) - Oyster mushrooms, finely chopped - Carrot, grated - Cheddar cheese, grated - Egg (as binder) - Garlic, minced - Lemon juice - Vegetable oil - Salt, black pepper, optional spices (smoked paprika)
1. In a skillet, heat 1–2 tbsp vegetable oil and sauté minced garlic and chopped oyster mushrooms until browned and moisture mostly evaporated; cool slightly and finish with a little lemon juice. 2. In a bowl combine mushroom mixture, grated carrot, grated cheddar, breadcrumbs, beaten egg, salt, pepper and spices; mix and form into patties, adding a little water if mixture is too dry. 3. Heat 1–2 tbsp oil in a skillet over medium; cook patties 3–5 minutes per side until golden and cooked through. 4. Serve patties on toasted white bread or buns with sliced tomato and any preferred toppings. ---
- White bread, thick slices - Cheddar cheese, grated - Oyster mushrooms, sliced - Tomato, sliced - Garlic, minced - Vegetable oil (or butter) - Lemon zest or a squeeze of lemon - Salt and black pepper
1. Toast white bread slices until firm and lightly golden; set aside. 2. Sauté minced garlic and oyster mushrooms in 1–2 tbsp vegetable oil until browned; finish with lemon zest or a small squeeze of lemon, salt and pepper. 3. Arrange toasted bread on a baking sheet, top with sliced tomato and a generous layer of grated cheddar. 4. Broil briefly (or place under a hot oven) until cheese melts and bubbles, then top with sautéed mushrooms and serve immediately.
- 6–8 slices white bread, torn into 2-inch pieces - 250–300 g oyster mushrooms, sliced - 2 medium tomatoes, sliced or diced - 1 cup (100 g) shredded cheddar cheese - 3 large eggs - 1 1/2 cups (360 ml) milk - 2 cloves garlic, minced - 1 small carrot, grated - 2 tbsp vegetable oil - 1 tsp dried thyme (or 1 tsp chopped fresh) - Salt and freshly ground black pepper
1. Preheat oven to 180°C (350°F). Grease a 9x9-inch (or similar) baking dish with a little vegetable oil. 2. In a skillet, heat vegetable oil over medium-high heat; sauté garlic until fragrant, add oyster mushrooms and grated carrot, cook until mushrooms release moisture and begin to brown; season with thyme, salt and pepper. Remove from heat. 3. Whisk eggs with milk, a pinch of salt and pepper. Fold in half the cheddar. 4. Layer half the torn bread in the prepared dish, top with half the mushroom mixture and half the tomatoes, sprinkle some cheddar; repeat layers ending with cheese. 5. Pour the egg-milk mixture evenly over the bread, pressing lightly so bread soaks up custard. Let sit 10–15 minutes (or refrigerate up to 2 hours). 6. Bake 35–40 minutes until puffed and golden and a knife comes out clean. Let rest 5 minutes before serving.
- 4 large firm tomatoes - 200–250 g oyster mushrooms, chopped - 1 small carrot, finely diced - 1/2 cup (50 g) breadcrumbs (made from white bread) - 3/4 cup (75 g) shredded cheddar - 2 cloves garlic, minced - 2 tbsp vegetable oil - 1 tsp chopped fresh parsley or 1/2 tsp dried - Salt and freshly ground black pepper
1. Preheat oven to 190°C (375°F). Slice tops off tomatoes and scoop out pulp; reserve pulp and place tomatoes upside down on a rack to drain briefly. 2. Tear white bread into pieces and pulse into coarse breadcrumbs or cube and toast then crumble. 3. Heat vegetable oil in a skillet over medium; sauté garlic until fragrant, add carrot and cook 3–4 minutes, add chopped oyster mushrooms and reserved tomato pulp; cook until liquid reduces. Season with parsley, salt and pepper. 4. Remove from heat, stir in breadcrumbs and half the cheddar; spoon mixture into tomato shells, top with remaining cheddar. 5. Place in a baking dish, bake 20–25 minutes until tomatoes are tender and cheese is melted and golden. Serve hot.
- Bone-in chicken breasts (halal-certified) - 2 tbsp Hungarian sweet paprika - 1 large onion (or 4–5 green onions, white and light-green parts sliced) - 2 tbsp olive oil - 2 tbsp salted butter - 1 cup chicken broth - 1/2 cup sour cream (optional, for finishing) - Salt - Ground black pepper - Butter lettuce leaves (to serve)
1. Season chicken with salt, black pepper and 1 tbsp paprika. 2. Heat olive oil and 1 tbsp butter in a deep skillet over medium-high heat; brown chicken on both sides, then remove and set aside. 3. Add sliced onions (or green onion whites) to the skillet and sauté until soft, about 5 minutes. 4. Stir in remaining paprika quickly (to bloom the spice), then add chicken broth and return chicken to the pan. 5. Cover and simmer gently 25–30 minutes until chicken is cooked through and sauce has thickened. 6. Stir in sour cream off the heat (if using) and remaining butter; adjust salt and pepper. 7. Serve the chicken with pan sauce and butter lettuce on the side for a fresh contrast.
- Bone-in chicken breasts (halal-certified) - 2–3 tbsp olive oil - 3 tbsp salted butter, softened - 2 tsp sweet paprika (plus extra for sprinkling) - Salt - Freshly ground black pepper - 2–3 green onions, thinly sliced - Butter lettuce, torn, for salad
1. Preheat oven to 200°C (400°F). Pat chicken dry and season under skin and on top with salt, pepper and paprika. 2. Rub softened butter and olive oil over the chicken, getting some under the skin for flavor. 3. Place chicken in a roasting pan breast-side up and roast 35–45 minutes (depending on size) until internal temperature reaches 74°C (165°F) and skin is crisp. 4. While chicken rests, toss butter lettuce with sliced green onions, a drizzle of olive oil, salt and pepper. 5. Let chicken rest 5–10 minutes, carve, and serve alongside the butter lettuce salad.
- Bone-in chicken breasts (halal-certified), trimmed - 2 tbsp olive oil - 2 tsp sweet paprika - 1 tsp ground cumin - 1/2 tsp ground coriander - Salt - Ground black pepper - 3–4 green onions, sliced - Butter lettuce leaves (for wrapping) - Lemon wedges (optional)
1. Mix paprika, cumin, coriander, salt and pepper with 1 tbsp olive oil; rub over chicken and marinate 30 minutes if time allows. 2. Heat remaining olive oil in a heavy skillet over medium-high heat and sear chicken until golden, 6–8 minutes per side, then lower heat and finish cooking until done (internal 74°C/165°F). 3. Remove chicken, let rest 5 minutes, then thinly slice or shred. 4. Warm butter lettuce leaves and arrange sliced chicken and green onions in each leaf. 5. Serve with lemon wedges and extra black pepper to taste.
- Bone-in chicken breasts (halal-certified) - 6–8 garlic cloves, thinly sliced - 3 tbsp olive oil - 2 tbsp salted butter - 1–2 tsp smoked or sweet paprika - Salt - Ground black pepper - 3 green onions, sliced - Butter lettuce, for serving
1. Season chicken with salt, pepper and paprika. 2. Heat olive oil in a large skillet over medium heat; add chicken skin-side down and brown well on both sides, then remove and set aside. 3. Add butter and sliced garlic to the pan; cook briefly until fragrant and lightly golden (do not burn). 4. Return chicken to the skillet, cover, and simmer on low for 20–25 minutes until cooked through. 5. Stir in green onions in the last 2 minutes of cooking. 6. Serve chicken with the garlic pan sauce and butter lettuce dressed simply with olive oil and a pinch of salt.
- Bone-in chicken breasts (halal-certified) - 2 tbsp olive oil - 3 tbsp salted butter - 3 green onions, finely chopped - 1 tsp paprika - Salt - Ground black pepper - Butter lettuce, for a simple dressed side
1. Preheat oven to 190°C (375°F). Season chicken with salt, pepper and paprika. 2. Heat olive oil in an ovenproof skillet over medium-high heat; sear chicken skin-side down until browned, about 6–8 minutes, then flip. 3. Transfer skillet to the oven and roast 12–18 minutes until internal 74°C (165°F). 4. Meanwhile, melt butter gently in a small pan, stir in chopped green onions and a pinch of paprika, heat briefly to meld flavors. 5. Remove chicken from oven, spoon scallion butter over each breast, and let rest 5 minutes. 6. Serve with butter lettuce dressed lightly with olive oil, salt and pepper.
- Bone-in chicken breasts (halal-certified) - 2 tbsp olive oil - 2 tbsp salted butter - 1–2 tsp paprika - Salt - Ground black pepper - 3–4 green onions, sliced - Butter lettuce leaves (cups) - Optional: lemon or yogurt for a light drizzle
1. Preheat oven to 200°C (400°F). Rub chicken with olive oil, paprika, salt and black pepper. 2. Roast chicken on a sheet pan or in a roasting pan 30–40 minutes until done and juices run clear; let cool slightly. 3. Shred the chicken meat, discarding bones, and toss with melted salted butter and sliced green onions. 4. Spoon warm shredded chicken into butter lettuce leaves to form cups. 5. Serve immediately, offering lemon wedges or a small spoon of yogurt on the side if desired.
- Tiger prawns, peeled and deveined - Extra-virgin olive oil - Butter - Garlic, thinly sliced - Shallot, finely chopped (optional, small) - Cherry tomatoes, halved (moderate quantity) - Crushed tomatoes (small amount, no sugar added) - Feta cheese, crumbled - Dried oregano - Red pepper flakes - Kalamata olives, pitted and halved - Fresh parsley, chopped - Lemon wedges - Salt and black pepper
1. Preheat oven to 200°C (400°F). Heat olive oil and a knob of butter in an ovenproof skillet over medium-high heat. 2. Sear prawns briefly (30–60 sec per side) until just opaque; remove and set aside. 3. Add shallot (if using) and garlic to the skillet and sauté until fragrant. Stir in cherry tomatoes and a small amount of crushed tomatoes; simmer to reduce slightly. 4. Season with oregano, red pepper flakes, salt and pepper; stir in olives. 5. Nestle the prawns into the sauce, sprinkle crumbled feta evenly over the top, and transfer the skillet to the oven for 6–8 minutes until feta softens and edges brown lightly. 6. Finish with chopped parsley and a squeeze of lemon. Serve hot. ---
- Tiger prawns, peeled and deveined - Unsalted butter or olive oil - Garlic, minced - Low-sodium chicken or fish stock (homemade or keto-friendly) - Eggs (yolks and whites) or whole eggs (for tempering) - Fresh lemon juice and zest - Baby spinach or Swiss chard - Fresh dill, chopped - Salt and freshly ground black pepper
1. Bring stock to a gentle simmer in a wide saucepan; add garlic and simmer briefly. 2. Add prawns and cook until just pink (1–2 minutes); remove prawns and keep warm. 3. Whisk eggs with lemon juice and zest until smooth. Temper the egg-lemon mixture by slowly whisking in 1–2 ladlefuls of the warm stock until warmed through. 4. Reduce heat to very low and slowly whisk the tempered egg-lemon mixture back into the saucepan until slightly thickened; do not boil to avoid curdling. 5. Stir in spinach until wilted, return prawns to the sauce, and warm through gently. Adjust seasoning with salt, pepper, and more lemon if desired. 6. Sprinkle with chopped dill and serve immediately. ---
- 4 veal escalopes (about 150–180 g each), patted dry - Salt and freshly ground black pepper - 100 g plain flour - 2 large eggs, beaten - 200 g fine dry breadcrumbs - 80–120 g clarified butter (or a mixture of clarified butter and neutral oil) for frying - Lemon wedges and chopped parsley, for serving
1. Place each escalope between plastic wrap and gently pound to about 3–4 mm thickness; season both sides with salt and pepper. 2. Set up three shallow dishes: flour, beaten eggs, and breadcrumbs. Dredge each cutlet in flour (shake off excess), dip in egg, then press into breadcrumbs so they’re evenly coated; shake off loose crumbs. 3. Chill coated cutlets 10–15 minutes on a tray to help the coating adhere. 4. Heat clarified butter in a large skillet over medium-high heat — enough to shallow-fry with the fat coming halfway up the cutlet. Fry schnitzels one or two at a time until deep golden, about 2–3 minutes per side. 5. Drain briefly on paper towel-lined plate, do not stack. Serve immediately with lemon wedges and parsley.
- 4 boneless pork cutlets (120–150 g each), pounded to 3–4 mm - Salt and pepper - 100 g plain flour - 2 eggs, beaten - 200 g breadcrumbs - 2–3 tbsp vegetable oil plus 40 g butter for frying - Lemon wedges, for serving
1. Pound, season, and bread cutlets using flour, egg, and breadcrumbs as for Wiener Schnitzel. 2. Heat oil and butter in a skillet over medium-high heat so the fat sizzles but doesn’t burn. 3. Fry cutlets 2–3 minutes per side until evenly golden; avoid overcrowding the pan. 4. Drain briefly on paper towels and serve hot with lemon wedges and traditional German potato salad or fries.
- 4 breaded pork or veal schnitzels (prepared as above) - 2 tbsp butter + 1 tbsp oil - 1 medium onion, finely sliced - 250 g mixed mushrooms, sliced - 1 clove garlic, minced - 100 ml dry white wine or extra stock - 200 ml beef or vegetable stock - 100 ml heavy cream - 1 tsp Dijon mustard - Salt, pepper, chopped parsley
1. Fry the breaded schnitzels in butter/oil until golden; keep warm on a tray covered with foil. 2. In the same pan, add butter and sauté onion until translucent; add mushrooms and cook until browned. 3. Add garlic, deglaze with wine (or a splash of stock), reduce slightly, then add stock and simmer 3–4 minutes. 4. Stir in cream and mustard, simmer until slightly thickened; season to taste. 5. Spoon mushroom sauce over schnitzels, sprinkle with parsley, and serve immediately with spaetzle, noodles, or potatoes.
- 4 breaded schnitzels (veal or pork) - 2 tbsp butter or oil - 1 onion, finely chopped - 1 red and 1 green bell pepper, thinly sliced - 1 garlic clove, minced - 1 tbsp tomato paste - 150 ml beef or vegetable stock - 1 tsp sweet paprika (plus a pinch smoked paprika optional) - 1 tsp sugar, salt, pepper, splash of white wine vinegar - Chopped parsley, for garnish
1. Fry schnitzels until golden and keep warm. 2. In the same pan, sauté onion in butter until soft; add bell peppers and cook until slightly softened. 3. Add garlic and tomato paste, cook 1 minute, sprinkle in paprika, then deglaze with stock and a splash of vinegar; add sugar to balance acidity. 4. Simmer until sauce thickens and peppers are tender; season to taste. 5. Serve sauce over schnitzels and garnish with parsley. Accompany with rice, noodles, or potatoes.
- 4 small bread rolls or semmeln - 4 small breaded schnitzels (pork or veal), trimmed to fit rolls - Butter for toasting rolls - Lettuce leaves, tomato slices, thinly sliced red onion - Dill pickles, sliced - Yellow mustard and/or a tangy chili-tomato sauce (see below)
1. Prepare and fry schnitzels to fit the rolls; keep warm. 2. Lightly butter and toast the roll cut sides in a skillet until golden. 3. Spread mustard or a thin layer of chili-tomato sauce on the roll, layer lettuce, tomato, and pickles. 4. Place the hot schnitzel in the roll, top with sliced onion, close and serve immediately as a hearty entrée.
- 4 veal or pork schnitzels, breaded and fried as above - 1 tbsp oil - 1 small onion, finely chopped - 1 garlic clove, minced - 400 g canned chopped tomatoes or passata - 1–2 tsp chili flakes or 1 small fresh red chili, minced (adjust to heat preference) - 1 tbsp tomato paste or ketchup - 1 tbsp red wine vinegar or apple-cider vinegar - 1 tbsp sugar (or honey), 1 tsp Worcestershire sauce (optional) - Salt, pepper, a pinch smoked paprika, chopped parsley
1. After frying schnitzels, keep them warm. For the sauce, heat oil in a saucepan and sauté onion until soft. 2. Add garlic and chili and cook briefly, then stir in tomato paste and chopped tomatoes or passata. 3. Add vinegar, sugar, Worcestershire (if using), and smoked paprika. Simmer 10–12 minutes to meld flavors and reduce slightly. 4. Taste and adjust seasoning — add more sugar for sweetness, more vinegar for tang, or more chili for heat. 5. Spoon the warm chili-tomato sauce over each schnitzel or serve on the side; garnish with parsley and serve with fries or boiled potatoes.
- 4 boneless, skinless chicken breasts (halved or pounded to ~1/4–1/2" thickness) - Salt and black pepper - 1/2 cup all-purpose flour for dredging - 3 tbsp unsalted butter - 2 tbsp olive oil - 1/2 cup dry white wine or chicken stock - 3 tbsp fresh lemon juice (about 1 lemon) - 2 tbsp capers, drained - 2 tbsp chopped fresh parsley
1. Season chicken with salt and pepper, then dredge lightly in flour, shaking off excess. 2. Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat. 3. Sear chicken 3–4 minutes per side, until golden; transfer to a plate and keep warm. 4. Add wine (or stock) to the pan to deglaze, scraping up browned bits; simmer 1–2 minutes. 5. Stir in lemon juice and capers, then add remaining butter, swirling until sauce is glossy. 6. Return chicken to the pan and spoon sauce over for 1–2 minutes to reheat and finish cooking. 7. Garnish with chopped parsley and serve immediately.
- 4 boneless, skinless chicken breasts (pounded to ~1/4–1/2" thickness) - Salt and black pepper - 1/3 cup all-purpose flour for dredging - 2 tbsp olive oil - 2 tbsp unsalted butter - 8 oz cremini or button mushrooms, sliced - 1 small shallot or 1/4 onion, minced - 3/4 cup Marsala wine - 3/4 cup chicken stock - 2 tbsp chopped fresh parsley
1. Season and dredge chicken in flour, shaking off excess. 2. Heat oil and 1 tbsp butter in a skillet over medium-high heat; brown chicken 3–4 minutes per side, then remove and keep warm. 3. Add remaining butter to the pan; sauté shallot until soft, then add mushrooms and cook until golden. 4. Pour in Marsala wine to deglaze, scraping up browned bits; reduce by half. 5. Add chicken stock and simmer 3–4 minutes until sauce slightly thickens. 6. Return chicken to the pan and simmer 2–3 minutes until heated through and sauce coats the chicken. 7. Sprinkle with parsley and serve.
- 4 boneless, skinless chicken breasts (halved or pounded thin) - Salt and black pepper - 1/2 cup all-purpose flour - 2 large eggs, beaten - 1 cup Italian-style breadcrumbs (or panko + Italian seasoning) - 1/2 cup grated Parmesan cheese - 1–1 1/2 cups marinara sauce - 1 cup shredded mozzarella - Olive oil or vegetable oil for frying - Fresh basil or parsley for garnish
1. Preheat oven to 400°F (200°C). Season chicken with salt and pepper. 2. Set up a dredging station: flour, beaten eggs, and breadcrumbs mixed with Parmesan. 3. Dredge each breast in flour, dip in egg, then coat with breadcrumb mixture. 4. Heat a thin layer of oil in a skillet over medium heat and pan-fry chicken until golden, ~3–4 minutes per side; transfer to a baking dish. 5. Spoon marinara over each cutlet and top with mozzarella. 6. Bake 10–15 minutes until cheese is melted and chicken is cooked through. 7. Garnish with basil or parsley and serve.
- 4 boneless, skinless chicken breasts (pounded to thin cutlets) - 4 thin slices of ham (Black Forest or deli ham) - 4 slices Swiss or Gruyère cheese - Salt and black pepper - 1/2 cup all-purpose flour - 2 large eggs, beaten - 1 cup breadcrumbs or panko - 2 tbsp Dijon mustard (optional, for brushing) - 2 tbsp butter and 2 tbsp oil for browning
1. Preheat oven to 375°F (190°C). Season each pounded breast with salt and pepper. 2. Place a slice of ham and cheese on each breast; roll tightly and secure with toothpicks if needed. Lightly brush with Dijon if using. 3. Dredge each roll in flour, dip in beaten egg, then coat with breadcrumbs. 4. Heat butter and oil in a skillet over medium heat and brown rolls on all sides until golden. 5. Transfer to a baking dish and bake 15–20 minutes until chicken is cooked through and cheese is melted. 6. Remove toothpicks, rest a few minutes, slice on the diagonal, and serve.