Creamy Au Gratin Potatoes
Chicken with Walnuts
Copycat Corner Bakery D.C. Chicken Salad
There is no one “best” chicken salad recipe. I’ve tried several dozen over the years, and I use about five of them as a staple go to recipe when I need chicken salad.
Copycat El Torito Spanish Rice
The staple rice I make when cooking my copycat El Torito steak or chicken fajitas. Also pairs well with my copycat Chili’s steak fajitas too.
Savoury Chicken with Water Chestnuts
This is one of those staple Chinese food dishes I cook. It’s filling, appetizing, and pairs well with most other Chinese dishes I throw together. The beauty of it is, I can cook this dish whilst working on two or three other dishes simultaneously.
Quick-Cooked Chicken with Vegetables
This is one of those recipes where the time is in the prep work you do, not in the cooking.
Having everything prepared and ready to go is the key success for this recipe because there isn’t enough time between steps to prep.
Chicken with Water Chestnuts
Steak and onion sandwich
I like to serve these sandwiches on a freshly baked Ciabatta bread so that the juices from the onions and the steak pools into the large porous holes of the bread. It makes the sandwich moist without being wet and serves to contain a lot of the juice that will flow out of the meat as you bite in to it.
The complete sandwich is three separate recipes. The steak (that’s this recipe), the onions, and the bread. Only the first two are necessary to make for the meal if you already have suitable bread.
Margherita pizza variation #2
This is a pretty simple Margherita pizza that uses limited ingredients. It is usually what I to throw together when at a friend’s house and working with a limited pantry inventory.
For the pizza dough recipe check out either this recipe, or this recipe. And for the pizza sauce recipe, there is this one, and also this one.
Slow and steady pizza dough
This is a long slow rise pizza dough. It is the kind of dough that you find in good pizzerias. The kind of dough that has good stretch.
The dough develops its stretch and a lot of its flavour from the long, slow rise that you give it.