Egg Fu Yung

 

For the egg foo young:

• ▢ 8 ounces cooked protein, such as Chinese roast pork/char siu or pan-fried tofu (or 10 ounces/280g raw protein, such as shrimp, boneless skinless chicken thighs, boneless pork shoulder, or beef flank steak, sirloin, or chuck; see note 1)
• ▢ 4 to 6 cups neutral oil (such as vegetable, canola, or peanut oil, for frying. You can also pan-fry; see note 2)
• ▢ 1 medium onion (diced, 1 medium onion = about 1½ cups, 6 ounces, or 165g)
• ▢ 2 cups mung bean sprouts
• ▢ 6 large eggs
• ▢ ¼ teaspoon sesame oil
• ▢ 1 teaspoon cornstarch
• ▢ 1 scallion (chopped)

For the gravy:

• ▢ 2 tablespoons neutral oil
• ▢ 2 tablespoons all-purpose flour
• ▢ ½ teaspoon turmeric
• ▢ ½ teaspoon paprika
• ▢ 1 small clove garlic (minced)
• ▢ 1 teaspoon shallot (or red onion, minced)
• ▢ 3¼ cups low-sodium chicken stock (divided)
• ▢ 2 tablespoons oyster sauce
• ▢ 2 teaspoon light soy sauce
• ▢ ½ teaspoon dark soy sauce
• ▢ ½ teaspoon sesame oil
• ▢ ¼ teaspoon white pepper (or to taste)
• ▢ 3 tablespoons cornstarch

Instructions

Prepare your protein:

• If using cooked protein, such as Chinese BBQ Pork (Char Siu), pan-fried tofu, or leftover cooked steak, cut it into small cubes and set aside.
• If using shrimp, roughly chop it and set it aside. You do not need to pre-cook it.
• If using raw chicken, pork, or beef, cut it into small cubes. In a medium bowl, toss the cubed meat with 1 teaspoon each of cornstarch, neutral oil, and oyster sauce. For beef, you can also add ⅛ teaspoon baking soda as an optional tenderizer. Marinate for 15-30 minutes. Heat a wok over high heat until it just starts to smoke. Add a couple tablespoons of oil to coat the wok, and sear the meat for 1 minute per side. Then stir-fry for 1 minute, until it’s 80% cooked through. Remove it from the wok and set aside to cool.

Make the gravy:

• In a wok or saucepan, heat 2 tablespoons of neutral oil over medium heat. Whisking constantly, add the flour, turmeric, and paprika to make a roux. Continue whisking for 15-20 seconds, then add the garlic and shallot, and whisk another 30 seconds.
• Next, whisk in 3 cups of the chicken stock. Bring the mixture to a simmer. Add the oyster sauce, light soy sauce, dark soy sauce, sesame oil, and white pepper.
• Combine the cornstarch with the remaining ¼ cup of chicken stock (or use water) to make a slurry. Slowly stir in two-thirds of the mixture. Let the gravy cook and continue to thicken for 30 seconds. Add more slurry if needed, until the gravy’s thick enough to coat a spoon. Adjust seasoning with additional salt or soy sauce to taste.
• Set the gravy aside, and reheat right before serving.

Make the batter & fry the patties:

• In a wok or deep pot, add your frying oil (it should be at a depth of a few inches). Heat the oil to 350°F/175°C. The oil temp will lower when you drop the egg foo young in, and the optimal frying temperature is 325°F/160°F. Use a thermometer to check and maintain the temperature. When your oil is close to the target temperature (NOT BEFORE), make your batter.
• Place your cooked protein, onion, and bean sprouts into a mixing bowl. Add the eggs, sesame oil, and 1 teaspoon of cornstarch. Use a large soup ladle to fold the mixture together until just combined. The eggs should look slightly beaten and only just mixed with the rest of the ingredients. Do not overmix.
• By now your oil should be at the right temperature. Ladle about ¾ cup of the mixture, and tilt the ladle close to the oil, starting from the edge where the oil meets the wok. Slowly pour the batter in, with the ladle barely touching the oil. Prolonged contact between the ladle and the oil will cause the egg to cook while it’s in the ladle and stick, and you won’t have a smooth drop for the next patty. Once the patty has released from the ladle, you can push it away from the edge. Repeat to drop in two to three scoops of the mixture. Take a break to quickly clean and dry the ladle if needed.
• Fry the patties for 40 seconds. Gently ladle some hot oil on top of each uncooked patty to help them set more quickly. When each patty is solid and turning golden brown on the bottom, flip (in the same order you dropped them in). Fry for 1 more minute.
• Scoop each patty onto a mesh strainer (first in, first out), giving it a few taps and a gentle squeeze to remove excess oil. Place each patty on a wire rack (or paper towel) on a sheet pan to drain. Repeat to cook all the patties.
• Serve your patties over steamed rice. Ladle the hot gravy over the top, and sprinkle with scallions. Enjoy!

Creamy White Chicken Enchiladas

 

 

 

 

 

Ingredients

  

• 2 cups shredded rotisserie chicken or boiled chicken
• 3 tbsp flour
• 1 tbsp adobo
• 2 cups low sodium chicken broth
• 5 tbsp butter
• 10 flour tortillas
• 1 cup shredded taco blend cheese
• 1 cup of white shredded cheese of your choice
• 1 cup sour cream
• 1 10 oz can diced rotel tomatoes & green chilies

Instructions

• Preheat oven to 350F
• Spray 9 x 13 baking dish w/ cooking spray.
• Take the chicken off the bone and shred it using two forks
• Add in 1 cup of shredded taco cheese to shredded chicken along with any seasonings of your choice along with the adobo
• Place chicken mixture in each of the flour tortillas, rolling each one and placing in the baking dish as you go
• In a sauce pan, melt the butter, then whisk in the flour and allow to thicken for for about 45 seconds, stirring constantly
• Add chicken broth and whisk until smooth.
• Stir in sour cream and the can of rotel, dont let it get too hot, then pour it over the enchiladas.
• Top with the one cup of the white shredded cheese
• Bake for about 20-25 minutes.
• ENJOY!

Copycat Drinks

 

Must Try Copycat Drinks 6-Ways!!

 

ORANGE JULIUS

1 (12-ounce) can of frozen orange juice concentrate

1 cup granulated sugar

½ cup whole milk

1 cup vanilla ice cream

1 teaspoon vanilla extract

3 cups of ice cubes

 

DOUBLE CHOCOLATE CHIP FRAPPUCCINO

1 cup whole milk (or substitute preferred milk)

½ cup chocolate syrup (plus more for drizzle)

½ cup mini chocolate chips

2 cups ice

Spray whipped cream OR real whipped cream (1 cup whipping cream and ¼ cup powdered sugar, for topping)

 

WENDY'S STRAWBERRY FROSTY

14 ounces sweetened condensed milk

8 ounces whipped topping (thawed)

½ gallon whole milk

¾ cup Hershey’s strawberry syrup

1 tablespoon vanilla extract

 

HARRY POTTER'S BUTTERBEER

Butterbeer Ingredients

2 liters A&W Cream Soda (cold)

1/2 teaspoon caramel extract

1/2 teaspoon butter extract

Cream Topping Ingredients

1 cup heavy whipping cream (chilled)

1/2 teaspoon butter extract

1/2 teaspoon vanilla extract

1/4 cup butterscotch syrup

1/4 cup powdered sugar

 

CARAMEL ICED COFFEE

1 cup ice cubes

1 cup cold brew coffee (mild-medium strength unsweetened and unflavored)

2 tablespoons salted caramel syrup (Torani brand for flavoring drinks)

⅓ cup whole milk

Garnish

Squirt whipped topping

caramel dessert sauce (Ghirardelli brand in the squeeze bottle)

 

PINK DRINK

2 Tazo “Passion” tea bags (or any hibiscus tea)

½ cup white grape juice

½ cup water

Ice cubes

½ cup unsweetened coconut milk

¼ cup freeze-dried strawberries (or sliced fresh strawberries)

Simple syrup (for optional sweetening)

 

 

Sloppy Dorothy

 

Ingredients

• 1 ½ pounds lean ground beef
• 2 cloves garlic minced
• 1 Tablespoon dried onion or ¼ cup fresh
• Fresh cracked black pepper to taste
• ½ teaspoon salt
• ¼ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon mustard powder
• 1 6 ounce can tomato paste + 1 can water
• 2 Tablespoons honey
• ½ cup Dorothy Lynch Salad Dressing
• 1 ½ Tablespoons Worcestershire Sauce
• For Serving: 6-8 hamburger buns
• dill pickle slices and American cheese slices optional

Instructions

• Combine ground beef, garlic, onion, salt, and pepper in a Dutch oven. Brown until cooked through.
• Add in: onion powder, garlic powder, mustard powder, tomato paste, water, honey, Dorothy Lynch, and Worcestershire sauce. Stir to combine.
• Turn it down to low. Simmer for 30 minutes, stirring frequently.
• Serve on hamburger buns, with slices of American cheese and pickles if desired. Always with potato chips!
   
   

Bratkartoffeln (German Pan-Fried Potatoes)

 

• 2 pounds firm potatoes i.e. Yukon Gold, Red Bliss, Carola, Inca Gold, Rose Gold etc.
• 1 large onion
• 2 tbsp. clarified butter Butterschmalz
• 2 tbsp. neutral vegetable oil
• salt, pepper, and paprika powder to taste

Instructions

 

• Peel potatoes and cut into equal ½-inch slices or cubes.
• Add the potatoes to a bowl with water to wash off the starch. This makes sure that you will get nice and crispy potatoes.
• Heat oil and clarified on medium-high in a large pan.
• Drain the potatoes, add them to the pan and cover with a lid.
• Fry for about 5 min. before you stir the potatoes for the first time.
• With the pan covered, fry for about 20 minutes and stir occasionally.
• In the meantime, cube the onions and add on top of the potatoes – don´t stir.
• Fry for about 5 min. with pan covered.
• Mix potatoes and fry for about 5 more minutes without a lid.
• Season with salt, pepper and paprika powder to taste.
   
   

Hänchenschnitzel (Chicken Schnitzel)

 

Ingredients

• 2 large chicken breasts
• Salt and pepper
• 4 Tbsp butter, divided
• Vegetable oil
• ½ c unbleached all-purpose flour
• 2 eggs, beaten lightly
• 1 ½ c plain, unseasoned breadcrumbs
• Lemon slices and fresh parsley (to serve)

Instructions

• Cut each chicken breast in to two, thin cutlets, by slicing them through the side, as if you were butterflying them, but go ahead and cut right through. Salt and pepper both sides of each of your 4 chicken cutlets. Place them between two sheets of plastic wrap and pound them thin using a meat mallet or rolling pin, to ⅛ inch thick. Set the cutlets aside.
• Melt 2 tablespoon of butter in a medium sauté pan and add enough oil to fill the pan to ⅛ inch deep. Heat the oil and butter over high heat until it begins to crackle. (Tip: Toss a pinch of bread crumbs into the hot oil, if crackle and crisp up nicely, but don’t burn, then you know your oil is ready.)
• While the oil is heating, place the flour and breadcrumbs each in their own shallow dish. Place the beaten eggs in a shallow bowl.
• Dip each pounded chicken cutlet in flour, covering it completely.
• Then, dip the cutlet in the beaten eggs, moistening it entirely and letting any excess drain off.
• Finally, dip the cutlet into the breadcrumbs, covering it completely, but not pressing the breadcrumbs into the cutlet. Let any excess breadcrumbs fall off.
• Immediately transfer the breaded cutlet to the hot oil. Fry for 1-2 minutes, each side until golden brown. Transfer the cutlet to a paper towel lined platter or wire rack.
• Repeat with another cutlets.
• After frying 2 cutlets, add the remaining 2 tablespoon of butter and additional oil if necessary. Heat the oil/butter mixture again to frying temperature, and continue frying your remaining two cutlets.
• To serve, garnish the chicken schnitzel with lemon slices and parsley. Serve with spätzel, fries, braised cabbage, and/or German potato salad.

 

Deviled Ham Salad

 

Ingredients for Deviled Ham Salad (and Why They Matter)

To create the perfect Deviled Ham Salad, you’ll need a mix of savory, creamy, tangy, and crunchy elements. Each ingredient has a role to play:

2 cups finely chopped cooked ham – The base of the salad. Use leftover baked ham for a smoky depth, or deli ham for convenience. The ham should be chopped finely but not pureed—this gives the spread texture without making it pasty.

½ cup mayonnaise – Adds creaminess and binds the ingredients together. It balances the saltiness of the ham while keeping the salad moist.

2 tablespoons Dijon mustard – Provides a tangy kick and signature "deviled" flavor. You can substitute with yellow mustard for a milder taste.

2 tablespoons finely diced celery – Adds crunch and freshness to cut through the richness of the ham and mayo.

2 tablespoons finely diced onion (or scallions) – Brings sharpness and depth of flavor. Scallions are a milder option if you want less bite.

1 teaspoon Worcestershire sauce – A flavor powerhouse that enhances the umami notes in the ham.

1 teaspoon hot sauce (adjust to taste) – Delivers the spicy “deviled” element. Choose your favorite hot sauce for customization.

½ teaspoon smoked paprika – Adds smokiness and warmth, elevating the overall flavor.

¼ teaspoon black pepper – Provides subtle heat and balances the seasoning.

2 tablespoons sweet pickle relish (optional) – Introduces a sweet-tangy contrast that many people love in classic ham salad.

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Step-by-Step Instructions

Making Deviled Ham Salad is fast and foolproof. Here’s how to do it:

Step 1: Prepare the Ham

Start with cooked ham and finely chop it with a knife or pulse it in a food processor. Be careful not to over-process—you want small, crumbly pieces, not a paste.

Step 2: Make the Dressing

In a medium mixing bowl, combine mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, smoked paprika, and black pepper. Whisk until smooth.

Step 3: Mix It All Together

Add the chopped ham, diced celery, diced onion, and pickle relish (if using). Stir gently until everything is well coated with the dressing.

Step 4: Chill for Best Flavor

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld together for a richer taste.

Step 5: Serve & Enjoy

Transfer your Deviled Ham Salad to a serving bowl or spread it directly onto bread, crackers, or wraps.