Chicken/Turkey Curry Chinese Style

Recipe by: Amy Beh (Kuali) (mods by SH in red)

Prep Time: 40 min
Cook Time: 40 min
Serving Size: 4

Tools: Pots, Blender/Mortar & Pestle

Ingredients
1 chicken/turkey* (about 1 lbs), cut into bite-size pieces
3 large potatoes, parboiled and cut into halves
1 can of green beans
2 1/2 cups coconut milk
3-4 tbsp sambal oelek
3 tbsp coriander powder
1/2 tsp cumin powder
1/2 tsp aniseed powder
1/2 tsp turmeric powder
1 cube belacan, toasted and pounded (omitted)
2 stalks lemongrass, smashed
1 sprig curry leaves
1 piece cinnamon stick, about 2"
1 piece star anise
4 cloves
salt and sugar to taste

*Leftover turkey from Thanksgiving dinner works well. ^^

Steps:

1. Heat an earthen pot with four tablespoons oil.
   
2. Saute the pounded ingredients, lemongrass, and curry leaves.
   
3. Add in the rest of the ingredients and stir well.
   
4. Mix in two tablespoons coconut milk and blend well.
5. Add in the chicken/turkey pieces and mix well.
   
6. Pour in half a cup of coconut milk and stir well. Bring to a boil.
   
7. Add in the rest of the coconut milk and simmer till the chicken/turkey is cooked.
   
8. Add in the potatoes and green beans. Bring to a boil gently.
9. Add seasoning.
10. Close the lid for a while to allow the oil to rise to the top. Serve with rice.
    

Chicken Creole Deviled Eggs

Recipe by: Taste of Home: Summer Appetizers 2009
(mod by SH and J in green)

Prep Time: 30 min
Cook Time: 20 min
Yield: 1 dozen

Tools: Pot, pan

Ingredients:
6 hard-boiled eggs
1/2 cup diced cooked chicken*
1 tbsp minced fresh parsley (paprika)

A:
5 tbsp mayonnaise
1 tbsp finely chopped onion (omitted)
1 tsp honey mustard (Dijon mustard)
1/2 tsp ground mustard
1/2 tsp Creole seasoning
1/8 tsp hot pepper sauce (1/2 tbsp spicy horseradish)

*Diced Cooked Chicken

1. Diced chicken breast into very small cubes (1/4").
2. Heat up a small pan with 1/2 tbsp of butter.
3. Add chicken and stir it under medium heat for one minute.
4. Add 1/8 tsp of salt and 1/8 tsp of black pepper.
5. Stir the chicken for another 3 minutes.
6. Place the chicken in a plate and leave to cool.

Steps:

1. Cut eggs in half lengthwise.
2. Remove yolks; set whites aside.
3. In a small bowl, mash the yolks.
4. Stir in ingredients A and mix well. (This allows the seasonings to mix better without the chicken cubes.)
   
5. Add chicken cubes and mix well.
   
6. Pipe or spoon into egg whites.
7. Sprinkle with parsley (paprika).
8. Refrigerate until serving.

Bon Appetit!

Chocolate Chip Cookies

Recipe by: Ghirardelli Chocolate Company (mods by SH and J in green)

Prep Time: 10 min
Cook Time: 30 min
Yield Size: 4 dozen cookies

Tools: Measuring Cups, Mixer, Baking sheets, Oven

Ingredients:

• 11 1/2 ounce(s) Semi-Sweet Chocolate Chips
• 1/2 cup(s) butter or margarine, softened
• 3/4 cup(s) sugar
• 3/4 cup(s) brown sugar, packed
• 2 large eggs
• 2 teaspoon(s) vanilla
• 2 1/4 cup(s) unsifted flour
• 1 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 1 cup(s) walnuts or pecans, chopped (optional)

Steps:

1. Heat oven to 375ºF.

2. Stir flour with baking soda and salt; set aside.
   

3. In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color.
   

4. Add eggs and vanilla, one at a time. Mix on low speed until incorporated.
   

5. Gradually blend dry mixture into creamed mixture.
   

6. Stir in nuts and chocolate chips.
   

7. Drop by tablespoon onto ungreased cookie sheets.

8. Baked in a batch of 2 cookie sheets with approximately 12 cookies per sheet. Separate into 3 batches.
9. Bake for 9 to 11 minutes or until golden brown.
   

Note: The 11 1/2 ouces of Semi-Sweet Chocolate Chips can be substituted with any variety of chip flavor (i.e.- Milk Chocolate Chips, 60% Cacao Bittersweet Chocolate Chips, etc.)