1 lb carrots sliced
4-5 stalks celery sliced
1 onion
1 chicken cut-up or 4-5 chicken breasts with skin

Add Water to cover chicken. Boil Chicken, skim and add veggies. Add chicken bouillon cubes for flavor. Bring to boil and then turn heat down. Cook until veggies are soft. Remove Chicken and Onion. Skin chicken and cut into pieces to add to soup.

Chill Stainless Bowl and Beaters in Freezer.

Matzo Balls

4 eggs
Margarine
3/4 cup Matzo Meal

Separate Eggs. Egg Whites in Chilled Bowl. Egg Yolks in another dish

Beat Egg Whites with salt until they peak.

Add 2 tbl margarine and pepper to egg yolks and mash.

Fold Egg Yolks into Egg Whites.

Then fold Matzo Meal into the egg whites mixture. Put in Refrigerator for 20 min.

Drop mixture by spoonful into boiling soup and cover.

Cook for 15 min and then enjoy!

350 degree oven
cover vegetables with ketchup water and put meat on top of that. put on lid, after an hour, pull lid off a bit to let steam come out.

3 chicken tenders diced into bite size pieces
fusilli pasta
red pepper, diced
onion, diced
garlic, minced
salt
pepper
olive oil
lemon juice
frozen peas
raw pistachios
tumeric

dip chicken in flour and saute in olive oil til brown on both sides. rest.

saute garlic with red pepper and onion in olive oil. add chicken and mix. add pasta. then squeeze juice of 1/2 to 1 lemon. stir in some frozen peas and stir fry for a couple of minutes. then add pistachios and pinch of tumeric with a squeeze more of more lemon juices

serve.

take pinch of saffron and mix in warm water.

sweat (saute at low heat) the onion and red pepper in olive oil until soft
add rice and saute til it smells nutty
add 1 cup of chicken broth, and 1 cup of saffron infused water. spice with tumeric and cumin and corriander if you got em

bring to boil, then cover and lower heat. simmer for 20 minutes. turn off heat and let sit for 10 minutes. add pistachios, parsley and fluff.

serve

Ingredients

1 serrano chili or chili garlic sauce
1 clove garlic, sliced
3 tablespoons sugar
2/3 cup warm water
1 1/2 tablespoons fresh lime juice
5 tablespoons fish sauce
2 tablespoons finely shredded carrots for garnish (optional)

Preparation

Cut the chilis into thin rings. Remove one-third of the chilis and set aside for garnish. Place the remaining chilis, garlic and sugar in a mortar and pound into a course, wet paste. (If you don’t have a mortar, just chop with a knife or smash with a back of a spoon)

Transfer to a small bowl and add the water, lime juice and fish sauce. Stir well to dissolve. Add the reserved chilies and carrots. Set aside for 10 minutes before serving.

It will keep up to two weeks, but nuoc cham is best when freshly made.

Preparation

Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.