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Oriental Cabbage Salad

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Oriental Cabbage Salad

Ingredients:
Salad:
1 head cabbage
8 green onions
1 tbsp. oil
1/4 cup sesame seeds
1 package almond slices
2 packages ramen noodles

Dressing:
1/4 cup sugar
1/2 cup oil
1 tsp. black pepper
1 tsp. salt
7 tbsps. rice vinegar

Procedure:

Salad:
Rinse produce. Shred cabbage & slice onions. Combine in a bowl & set aside. In a medium size skillet heat 1 tbsp oil. Toast sesame seeds, almonds, & noodles until golden. Once toasted add to cabbage mixture & mix well.

Dressing:
Combine all ingredients and whisk well for at least 1 minute. Pour over salad and mix well. Chill salad for several hours before serving. Enjoy!

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Denver Omelet

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Denver Omelet

Ingredients:
2 tablespoons butter
1 medium onion, chopped
1 red bell pepper, chopped
1 cup chopped cooked ham
8 eggs
1⁄4 cup milk
1 cup shredded cheddar cheese
salt & freshly ground black pepper

Procedure:
Heat oven to 400 degrees F. Grease round baking dish. Melt butter in skillet over medium low heat. Add onion and red pepper, cook until soft.Add ham, cook 2 minutes more. Beat eggs and milk in bowl. Stir in cheese and add veggies and ham. Season with salt and pepper.
Transfer to prepared dish. Bake 20 minutes or until top is puffy and brown. Cut into wedges and serve warm.

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Thai Basil Chicken

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Thai Basil Chicken - Yields 3-4 servings

Ingredients:
1 medium bok choy, sliced 1-inch wide, whites and greens separated
1⁄2 onion, sliced
1⁄2 red bell pepper, sliced
12 ounces boneless skinless chicken breast halves, sliced 1/4-inch thick
1 teaspoon chopped garlic
1⁄2 teaspoon red pepper flakes
1⁄4 cup shredded basil
peanut oil, for stir-fying

Sauce 1
2 tablespoons fish sauce
2 teaspoons sugar
1 tablespoon low sodium soy sauce

Sauce 2
2 tablespoons oyster sauce
4 tablespoons water
1 teaspoon chili paste

Sauce 3
1 teaspoon cornstarch
2 tablespoons water

Procedure:
Heat oil in wok. Stir-fry onions, peppers, and white part of bok-choy until crisp tender. Remove and keep warm.
Add oil to wok if needed and stir-fry chicken, garlic, and pepper flakes until chicken is done. Add sauces in order, stirring between each addition to coat. Add cooked vegetables back and stir to coat.
Add green part of bok choy and basil, stirring just unti hot-crisp, and beginning to wilt. Serve immediately.

¸¸☾☆¸.•*¨*★☆☾¨*•*••.¸¸☾☆★¸¸.•*¨*••.¸¸☾☆¸.•*¨*★☆☾

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Chicken Cordon Bleu

Chicken Cordon Bleu- Serves 6
The sauce makes this dish!

Ingredients:
6 chicken breasts
6 slices swiss cheese
6 slices ham
3 tablespoons flour
1 teaspoon paprika
6 tablespoons butter
1⁄2 cup dry white wine
1 teaspoon chicken bouillon
1 tablespoon cornstarch
1 cup whipping cream

Procedure:
Pound chicken breasts if they're too thick. Place a cheese and ham slice on each breast within 1/2 inches of edge.
Fold edges of chicken over filling and secure with tooth picks. Mix flour and paprika and coat chicken. Heat butter in skillet and cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low, cover and simmer 30 minutes. Remove tooth picks and transfer breasts to warm platter. Blend cornstarch with cream and whisk slowly into skillet. Cook, stirring until thickened and pour over chicken. Enjoy.

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Courtesy of food.com