• 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/

• 1 TBS vegetable oil
• 1 LG red onion (peeled and finely diced)
• ½ inch (2cm) piece of fresh ginger (peeled and minced)
• ⅔ C (120g) packed light or dark brown sugar
• ½ C (125ml) apple cider vinegar
• Juice and zest of one lemon
• ¾ C (100g) raisins and diced dried fruits (any mix)
• 1½ TSP mustard seeds
• 1 SM cinnamon stick
• ¼ TSP ground allspice
• ¼ TSP salt
• ⅛ TSP ground cloves
• Pinch red pepper powder
• 1 LB (450g) fresh figs (stemmed and diced)

1. In a wide saucepan, heat the vegetable oil over medium heat. Add the onions and cook until translucent, which will take about 5-6 minutes, stirring occasionally.
2. Add the remaining ingredients, except for the figs. Let cook at a low simmer for 20 minutes, then add the figs, cover the pot, and cook for 5 to 10 minutes, until the figs are tender and cooked through.
3. Remove the lid and cook 10 to 15 minutes over low heat, stirring, until the mixture thickens and becomes jam-like.

NOTE: Feel free to play around with the spices in this chutney. You can use all raisins, or swap
out some dried cranberries, diced apricots, or other dried fruits.

Yields 2 pint jars.

https://www.davidlebovitz.com/fig-chutney-recipe

Buttermilk Marinade:

• 1 C buttermilk
• 2 TSP coriander powder
• 1½ TSP salt
• 1 TSP cayenne pepper powder
• ½ TSP garlic powder
• ½ TSP paprika
• ¼ TSP onion powder
• ¼ TSP turmeric powder

Additional Ingredients:

• 1 MED head cauliflower (cut into 1-1½” florets)
• Vegetable oil, for deep frying
• ¾ C all purpose flour
• ¼ C cornstarch
• ¼ TSP salt

1. Stir all buttermilk marinade ingredients together in a large bowl until combined.
2. Add cauliflower florets, stir well to coat thoroughly (let every nook and cranny get coated), set aside for about 15 minutes.
3. Into a large dutch oven or a large saucepan, pour vegetable oil until about 1-inch height, heat over high heat to 350° F.
4. While the oil is heating, place all purpose flour and cornstarch in a shallow bowl, add remaining ¼ teaspoon salt and 3 tablespoons of the prepared buttermilk marinade. Mix with your fingertips, until thoroughly combined.
5. Working with one floret at a time, remove from the buttermilk marinade, coat with flour (pressing on all sides for flour to adhere well) and place on a plate in a single layer.
6. Deep fry in three batches, until deep golden on all sides, about 6 minutes per batch. Drain on a paper towel lined platter.
7. Serve hot.

Yields 6 servings.

Calories: 131kcal | Carbohydrates: 24g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Cholesterol: 4mg | Sodium: 750mg | Potassium: 382mg | Fiber: 3g | Sugar: 4g | Vitamin A: 287IU | Vitamin C: 47mg | Calcium: 76mg | Iron: 1mg

https://www.kitchenathoskins.com/crispy-crunchy-buttermilk-fried-cauliflower/

• 2 carrots (minced)
• 2 celery stalks (minced)
• 1 MED onion (minced)
• 32 OZ frozen cauliflower or 2 heads fresh cauliflower
• 6 C vegetable broth
• Salt and black pepper
• 4 TBS butter
• 4 TBS flour
• 2 C milk
• Parsley
• Nutmeg
• Sour cream (optional)

1. Sautee carrots, celery and onion in the Instant Pot with a little olive oil till the vegetables start to soften.
2. Add cauliflower, vegetable broth, salt and black pepper, and stir.
3. Put the lid on, set to sealing, and pressure cook for 7 minutes.
4. Once it’s come up to pressure and started to count down melt butter in a saucepan, whisk in the flour. Once thoroughly mixed, whisk in the milk. Bring to a simmer then whisk frequently over low heat till it starts to thicken. Turn off the heat and add salt, parsley, and nutmeg; stir, cover.
5. When the Pot beeps done, press “cancel” and release the pressure. Remove the lid and set to “saute”. Use a potato masher to break up the veg bits. Once the soup is bubbling, stir in the white sauce from above. Let simmer for about 5-7 minutes or until soup starts to thicken a little. If you like extra creamy soup, add a little cream and stir. Cancel the saute function.
6. May be served with a little dollop of sour cream.

• 15 C popped corn (½ C kernels, unpopped)
• 2 TBS (39 GR) molasses
• 1 C (213 GR) light brown sugar or dark brown sugar (packed)
• 8 TBS (113 GR) salted butter (cold)
• ¼ C (78 GR) light corn syrup
• ½ teaspoon baking soda

Oven: 200° F

1. Line two large rimmed baking sheets (18″ x 13″) with parchment. Pour the popped corn into a large bowl (at least 6 quarts); remove any unpopped kernels. Set aside.
2. In a 3-quart saucepan over medium-high heat cook the molasses, brown sugar, butter, and corn syrup, stirring occasionally until the sugar dissolves. Boil the syrup, stirring occasionally, for 5 minutes until it reaches 250° to 255°F on a digital or candy thermometer. The syrup will darken slightly.
3. Remove the pan from the heat and add the baking soda; stir well (the mixture will foam).
4. Immediately (and carefully) pour the hot syrup over the popped corn and stir until the corn is well coated.
5. Spread the hot caramel corn on the sheet pans. Bake at 200°F for 1 hour, stirring every 15 minutes.
6. Remove from the oven and let cool before storing in an airtight container. This recipe doubles and triples well.

NOTES:

• Be sure to assiduously remove any unpopped kernels; you’ll get most of them by shaking the bowl of popped corn, and scooping out the hard kernels that sift to the bottom. If you don’t remove them, the syrup will allow them to adhere to popped kernels, and that can hurt teeth.
• Add 1 C of roasted, salted peanuts to the bowl of popped corn before pouring on the syrup. Homemade Cracker Jack!
• To make popcorn balls on a stick, omit the baking soda from the recipe. As soon as you can handle the corn without burning yourself, form it into 1-cup balls, inserting a lollipop stick or skewer at one end of each.

Yields 15 cups of caramel corn.

Serving Size: 1 cup (39g) | Calories: 166 | Total Fat: 7g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 16mg | Sodium: 100mg | Total Carbohydrate: 27g | Dietary Fiber: 1g | Total Sugars: 21g | Protein: 1g

https://www.kingarthurbaking.com/recipes/carols-caramel-corn-recipe