• 10½ OZ condensed cream of mushroom soup
• 7 OZ canned tuna (broken up into small flakes)
• 1¼ C potato chips (crushed)
• ½ C milk
• 1 C cooked peas (drained)

Oven: 375° F

1. Combine soup and milk.
2. Add peas, tuna, and one cup of chips, mix thoroughly.
3. Spoon into patty shells, top with remaining chips.
4. Bake for five to eight minutes.

NOTE: Hors D’Oeuvres

• To Freeze:
  • Some Hors d’oeuvres may be made one to two weeks in advance. Freeze in containers using sheets of freezer paper to separate layers if necessary. Over-wrap on moisture vapor proof packages. Hors d’oeuvres containing mayonnaise, salad dressing, hard cooked egg mixtures and raw vegetables cannot be frozen. Hors d’oeuvres should not be kept longer than one month in freezer. Do not re-freeze hors d’oeuvres that have been frozen.
• To Thaw Or Serve:
  • Follow specific instructions in recipe for cooking frozen hors d’oeuvres, or use low temperature in oven (140° F to 200° F) to thaw and keep hot for serving. Use low temperature to prevent drying and overcooking.

CAUTION: If patties start to melt, remove from oven immediately.

https://www.tigerdroppings.com/rant/food-and-drink/patty-shell-recipes-from-mckenzies/73631851

• 3 OZ butter
• 1 LB lean ground beef
• 2 MED onions (chopped)
• 2 green onions (chopped)
• 2 TBS flour
• 1 C canned tomatoes (drained and chopped)
• ¼ C sherry
• 4 TBS chopped parsley
• 1 TSP dill
• 1½ TSP salt
• ½ TSP paprika
• ¼ TSP cayenne pepper

Oven: 375° F

1. In 2 OZ butter, saute meat until brown, breaking up into small bits.
2. Saute onions and green onions in remaining butter until light brown.
3. Stir in flour and tomatoes and sherry, cook until thickened.
4. Stir in parsley, dill and seasonings.
5. Spoon into patty shells and bake for five to eight minutes.

NOTE: Hors D’Oeuvres

• To Freeze:
  • Some Hors d’oeuvres may be made one to two weeks in advance. Freeze in containers using sheets of freezer paper to separate layers if necessary. Over-wrap on moisture vapor proof packages. Hors d’oeuvres containing mayonnaise, salad dressing, hard cooked egg mixtures and raw vegetables cannot be frozen. Hors d’oeuvres should not be kept longer than one month in freezer. Do not re-freeze hors d’oeuvres that have been frozen.
• To Thaw Or Serve:
  • Follow specific instructions in recipe for cooking frozen hors d’oeuvres, or use low temperature in oven (140° F to 200° F) to thaw and keep hot for serving. Use low temperature to prevent drying and overcooking.

CAUTION: If patties start to melt, remove from oven immediately.

https://www.tigerdroppings.com/rant/food-and-drink/patty-shell-recipes-from-mckenzies/73631851

• 4 DOZ oysters and liquid
• 2 TBS butter, melted
• 1 onion (grated)
• 1 TBS flour
• ½ C canned chopped mushrooms and juice
• Dash of cayenne pepper
• 2 TBS chopped parsley
• ¼ TSP lemon juice
• Salt and pepper
• 12 large or 36 miniature patty shells

Oven: 375° F

1. Cook oysters in their liquor by bringing to a boil, then simmering 10 minutes. For miniature patty shells, finely chop oysters before cooking.
2. Sauté onion in butter until clear
3. Blend in flour until smooth.
4. Add the remaining ingredients and oysters.
5. Cook 5 minutes.
6. Pour into patty shells and bake for 5 to 8 minutes.

Yields 12 large or 36 miniature patty shells.

NOTE: Hors D’Oeuvres

• To Freeze:
  • Some Hors d’oeuvres may be made one to two weeks in advance. Freeze in containers using sheets of freezer paper to separate layers if necessary. Over-wrap on moisture vapor proof packages. Hors d’oeuvres containing mayonnaise, salad dressing, hard cooked egg mixtures and raw vegetables cannot be frozen. Hors d’oeuvres should not be kept longer than one month in freezer. Do not re-freeze hors d’oeuvres that have been frozen.
• To Thaw Or Serve:
  • Follow specific instructions in recipe for cooking frozen hors d’oeuvres, or use low temperature in oven (140° F to 200° F) to thaw and keep hot for serving. Use low temperature to prevent drying and overcooking.

CAUTION: If patties start to melt, remove from oven immediately.

https://www.tigerdroppings.com/rant/food-and-drink/patty-shell-recipes-from-mckenzies/73631851

• 750 GR all-purpose flour
• 250 GR whole wheat flour
• 800 GR tepid water (75°F to 80°F)
• 20 GR salt
• ½ TSP Citric Acid (optional, to up the tanginess of the bread)
• 100 GR sourdough starter (cold from fridge, fed in last week)

The Day Before The Bake:

This assumes starting ~8pm

1. Combine ingredients in a 6-quart container. Mix the ingredients by hand until the dough forms a shaggy mass and the flour is hydrated.
2. Set a 15-minute timer and leave the dough in the container at room temperature with the lid on.
3. At 15 minutes, return to the container and fold by pulling the sides of the dough up with a wet hand, then pressing to the middle to seal. Repeat this on all four sides, then set the timer again for 15 minutes.
4. Wait and fold the dough two more times. As you perform the folds you’ll notice that the dough smooths out, gaining strength and becoming elastic (more like a rubber band).
5. Leave the dough covered tightly at room temperature (approximately 72° F) overnight (about 12 hours). If using a mixing bowl, place the bowl in a plastic bag. If using a 6-quart container, just put the lid on — the main point here is that the dough should be well-covered to keep the exposed surface moist.

The Next Morning:

1. At 8am the next day (don’t be too uptight here — it could be 7am or 9am), divide the dough into two pieces. Gently form them into rounds, seam-side down, and rest for 10 minutes, covered.
2. Generously and evenly dust two lined bannetons with all purpose flour.
3. Shape the loaves into boules or batards. If your dough doubled on the overnight rise (the marked 6-quart container will help with judging this), put the loaves straight into the refrigerator. If it’s risen by just 50%, leave the loaves out for a bit (30 to 60 minutes) and then put them in the fridge. Note that the loaves should be covered with a shower cap or plastic bag.

8 To 12 Hours Later:

1. To bake, preheat two Dutch ovens — approximately 4-quart size — in a 500° F oven for 45 minutes. (Make sure your Dutch ovens are tough enough to be preheated empty; not all are. Check the manufacturer’s literature.)
2. Invert the risen loaves onto a sheet of parchment, score with a lame, and carefully place the dough in the preheated Dutch ovens. Replace the lids and return to the oven.
3. Reduce the oven temperature to 450° F and bake for 20 minutes with the lids in place.
4. After 20 minutes, remove the lids and bake for another 15 to 20 minutes, or until the loaves have deep color (and an internal temp of ~195° F).

NOTES:

• Once you get the basic process down, you might consider adding seeds, toasted nuts, dried fruit, or even olives and herbs. As a starting point, for 1,000 GR of total flour use 200 GR of additions (in baker’s percentages that’s 20%). Keep all other measurements (water, salt, starter) unchanged.
• As a general rule, anything dry (especially cracked or flaked grains, seeds, or toasted nuts) should be soaked in an equal weight of warm water for at least an hour — or even overnight — and strained before use. Olives and herbs don’t require this treatment as they’re already moist.

Yields 2 loaves of bread.

https://www.kingarthurflour.com/blog/2020/04/06/dont-be-a-bread-hostage

• 1 TBS smoked paprika
• 2¼ TSP kosher salt
• ¾ TSP black pepper
• 1½ TSP garlic powder
• 1½ TSP onion powder
• 1 TSP dried oregano
• ¾ TSP mustard powder
• ½ TSP cumin powder
• ½ TSP sage powder

1. Mix ingredients together. Use or store in an airtight container.

Yields 4 TBS of rub which will season 4 thick-cut chops.

https://www.recipetineats.com/just-a-great-pork-rub/

Sauce:

• 4 TBS Thai fish sauce
• 3 TBS bottled tamarind paste
• 1 TBS lime juice
• 1 TBS rice vinegar
• 4 TBS sugar
• 1 TBS Sriracha chili sauce (optional)

Pad Thai:

• 2 TBS vegetable oil
• 2 garlic cloves (minced)
• 2 TBS packaged shredded sweetened radish
• 1 TSP dried shrimp
• 3 – 4 C soaked medium rice stick noodles
• 1 TBS paprika, for color (optional)
• ½ C baked tofu cut into slices
• ½ C chicken (cut into thin strips – 1″ lengths)
• 2 eggs
• 10 shrimp (peeled and cleaned)
• 3 – 4 green onions (cut into 2-inch bias strips)
• ¼ C chopped dry-roasted unsalted peanuts
• 1 C bean sprouts

1. Soak the dry noodles in a large bowl of warm water for about an hour. The water should be about 90° F, the noodles will start to absorb water, loosen up and be ready for the pan. If using fresh noodles, you can just open the package and add to the pan at the appropriate time.
2. To make the sauce, combine fish sauce, tamarind paste, lime juice, vinegar and sugar in a small bowl. Make sure to stir well until the sugar dissolves.
3. Heat a skillet or wok over high heat for about 1 minute or until the pan gets pretty hot. Add oil and swirl to coat pan completely. When the pan just starts to smoke, add garlic and stir about 5 seconds. Add turnip, dried shrimp and tofu and stir-fry until they begin to get fragrant, about one minute.
4. Push ingredients in wok to one side and let oil settle in center of pan. Crack eggs into pan and add the chicken. As the eggs start to fry, just pierce the yolks to let them ooze. Fold the chicken and eggs over and scrape any bits that are starting to stick for about 30 seconds or until the eggs begin set. Now stir together to combine all the ingredients in the pan.
5. Add shrimp allow to cook for about 30 seconds until they just start to turn color and opaque. Drain noodles and cook for about 2-3 minutes until soft. Add reserved sauce mixture and paprika and fold together until paprika evenly colors noodles and all liquid is absorbed, about 2 minutes.
6. Place green onions in center of noodles, and then spoon some noodles over green onions to cover and let steam 30 seconds. Stir in 3 tablespoons peanuts. Transfer to serving plate and garnish with bean sprouts and remaining peanuts.

https://chefjet.com/recipe/pad-thai-recipe/

Meatballs:

• 500 GR beef mince
• 250 GR pork mince
• 1 onion (finely chopped)
• 1 clove garlic (minced)
• 100 GR breadcrumbs
• 1 egg
• 5 TBS of milk (whole milk)
• Generous salt and pepper

Swedish Cream Sauce:

• Dash of oil
• 40 GR butter
• 40 GR plain flour
• 300 ML stock (or consommé)
• 150 ML thick double cream
• 2 TSP soy sauce
• 1 TSP Dijon mustard

Oven: 350° F

Meatballs:

1. Mix beef and pork mince with your fingers to break up any lumps. Add finely chopped onion, garlic, breadcrumbs, egg and mix. Add milk and season well with salt and pepper.
2. Shape mixture into small, round balls. Place on a clean plate, cover and store in the fridge for 2 hours (this will help them hold their shape whilst cooking).
3. In a frying pan, heat oil on medium heat. When hot, gently add meatballs and brown on all sides.
4. When browned, add to an ovenproof dish and cover. Place in a hot oven and cook for a further 30 minutes.

Swedish Cream Sauce:

1. Melt 40 GR of butter in a pan. Whisk in 40 GR of plain flour and stir for 2 mins. Add 300 ML of stock (or consommé) and continue to stir. Add 150 ML double cream, 2 tsp of soy sauce and 1 tsp of Dijon mustard. Bring it to simmer and allow sauce to thicken.
2. When ready to eat, serve with your favourite potatoes – either creamy mash or mini new boiled potatoes.

https://www.ikea.com/jp/en/stores/restaurant/meatball-recipe-pub2252cf10

Chicken:

• 4 drumsticks
• 4 bone-in skin-on chicken thighs
• 1 bone-in skin-on chicken breast cut in half through the bone

For The Marinade:

• 2½ – 3 C buttermilk
• 1 sweet onion (sliced into thick half moon shapes)
• Kosher salt and fresh cracked black pepper

For The Flour Dredge:

• ¾ C superfine white rice flour
• ¼ C potato starch
• 2 TBS tapioca starch
• 1½ TBS granulated sugar
• 1½ TSP kosher salt
• 1 TSP fresh cracked black pepper
• 1 TSP smoked paprika
• ½ TSP ground oregano
• ½ TSP ground thyme
• ½ TSP ground cumin
• ½ TSP onion powder
• ½ TSP garlic powder
• ½ TSP chili powder

You’ll Also Need:

• Vegetable oil for frying
• Fry thermometer and meat thermometer

1. First marinade the chicken by placing the raw chicken pieces in a large bowl with sliced onions. Pour in the buttermilk, toss to coat, submerging as much of the chicken as you can. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
2. In a medium bowl whisk together the dredging ingredients. Whisk together rice flour, potato starch, tapioca starch, sugar, salt and pepper. Add the paprika, dried herbs, and all the spices. Whisk well.
3. Prepare a few baking sheets. Line one rimmed baking sheet with lightly greased parchment paper to rest the dredged chicken. Line a second rimmed baking sheet with a wire rack to place the chicken after it’s fried.
4. Remove the chicken from the refrigerator and get ready to dredge. Use a pair of tongs and remove one piece of chicken at a time from the buttermilk, coat thoroughly in the rice flour mixture and place on the parchment lined baking sheet. Coat all of the chicken pieces as well as the onions.
5. Allow the chicken and onions to rest at room temperature, allowing the flour mixture to absorb on the chicken pieces for about 15 to 20 minutes. You’ll see the flour absorb the residual buttermilk. Allowing the chicken to rest will help the coating stick to the chicken as it cooks.
6. While the chicken and onion pieces rest, place about 3 inches of oil in a large saucepan, add a fry thermometer, and heat over medium-high heat. Bring the oil to 365° F.
7. One at a time, use a heatproof tongs to add chicken to the hot oil. Add three pieces at a time and as the chicken begins to fry, move the pieces around the hot oil a bit to keep the breading from sticking to the bottom of the pan.
8. Fry the chicken until the internal temperature reaches 165° F. Drumsticks and thighs take about 10 to 12 minutes. Chicken breasts take about 15 minutes. Remove from the oil in batches and place on top of the rack.
9. Allow the fry oil to come back up to 365° F before frying to next batch. Cold oil results in overly greasy chicken so it’s worth waiting.
10. Fry the onion stings until golden brown, about 3 minutes.
11. Enjoy chicken warm or cold. It’s delicious all ways. Store in the refrigerator overnight.

https://joythebaker.com/2018/08/gluten-free-fried-chicken-and-fried-shoestring-onions

From Fong’s Chinese Restaurant in Kenner, La.

Batter:

• 2 C flour
• 2 TBSs cooking oil
• 2 eggs
• 1 C cornstarch
• 2 TSP salt
• 1 TSP Accent
• ½ TSP sugar
• ½ TSP baking powder
• ½ TSP baking soda
• 3 drops yellow food coloring
• 2 C water

Gravy:

• 2 C oil
• 1 C flour
• 2 C chicken broth
• 2 TBSs sugar
• 1 TBS salt
• 1 TBS soy sauce
• 1 TBS Accent
• 3 TBSs Kitchen Bouquet

Other:

• De-boned chicken parts
• Deep fat for frying
• Shredded lettuce
• Chopped green onion tops

Batter:

1. Mix all ingredients in the two cups of water and let sit at room temperature for four hours, then refrigerate.

Gravy:

1. Heat oil and add flour; cook until brown. Add all other ingredients and simmer.

To Complete:

1. Dip deboned chicken parts into batter and drop in deep fat (325° F) and cook 5-10 minutes or until chicken reaches 165° F internal).
2. Cut chicken into bite-size pieces and place on a bed of lettuce topped with the gravy and green onion tops.

https://www.nola.com/entertainment_life/eat-drink/fongs-mandarin-chicken-recipe/article_496eff36-910c-5c96-a534-e0f5ea623048.html

• 2 TBS vegetable oil
• 2 TBS all-purpose or gluten-free flour
• 4 TBS chili powder (*not cayenne!)
• ½ TSP garlic powder
• ½ TSP salt
• ¼ TSP ground cumin
• ¼ TSP dried oregano
• 2 C chicken or vegetable stock

1. Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute.
2. Stir in the remaining seasonings.
3. Gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until slightly thickened.
4. Use immediately or refrigerate in an air-tight container for up to 3 days.

NOTE: This sauce is pretty mild. If you are wary about heat/spice in your sauce, I would begin with 2 tablespoons chili powder and add more from there once the sauce has reached a simmer if you’d like. Or if you’d like a smokier sauce, I recommend using 3 tablespoons chili powder and 1 tablespoon chipotle powder.

Yields ~1½ cups of sauce

https://www.gimmesomeoven.com/red-enchilada-sauce/