• 4-8 Strips of regular or Turkey Bacon
• 1 Onion, chopped
• Oil to saute
• 2-3 Chicken Breasts, cubed, marinated (soy sauce, garlic, lemon juice, sugar)
• 3 Tbsp flour
• 2 cups Burgundy wine (Gallo Hearty Burgundy suggested)
• 2 cups beef broth
• bouquet garni (rosemary, thyme, bay leaves, parsley, etc)
• 4 cloves garlic, minced
• 2 tsp tomato paste (ketchup will do>
• 1 tsp Kitchen Bouquet (browning agent)
• pepper to taste
• 3 chopped carrots and 3 chopped celery stalks
• 7-10 button mushrooms, chopped
• 1 Package Egg Noodles, wide to extra wide

In a large kettle or pot cook bacon and onion until browned (use small amount of oil if using turkey bacon). Remove to a bowl. To same pot, add 1-2 Tbsp of oil and brown marinated chicken. When browned, add flour, and cook for three minutes until the flour bubbles. Add wine, broth, tomato paste, garlic, bouquet garni, pepper, and browning agent to chicken, and cover pot. Allow to simmer at low to medium heat for twenty minutes.

After 20 minutes, add the onion, bacon mixture back to the pot, and cover. Simmer for another 10 minutes. While this is simmering, saute in a frying pan the carrots, celery and mushrooms for 5 to 10 minutes. Add to pot after 10 minute mark is up, and simmer entire mixture for another 10 minutes (that should make 40 minutes all together).

Best if prepared egg noodles are add to the mixture. Also good with simple salad and crusty French Bread. Serve 2-3 alone, more with other courses, salad, etc.

• 8-10 prepared Lasagna noodles (boiled)
• small amount of oil
• 1 chopped onion
• 3-5 cloves minced garlic
• 3/4 to 1 lb lean ground beef
• 2 Tbsp each, soy sauce, brown sugar
• dash lemon juice, cayenne pepper, black pepper
• 2 cups chopped vegetables (carrots, celery, zucchini, green, red or yellow peppers)
• 8-10 chopped button mushrooms
• 4 cups tomato sauce of your choice (I use Ragu Hearty, but you can use homemade or anything)
• 1/2 cup red wine
• 1 and 1/2 cup ricotta cheese
• 1 bunch of spinach, washed and trimmed
• 1/4 tsp nutmeg
• 1/4 cup parmesean cheese
• 2-3 cups mozzerella cheese

Prepare lasagna noodles by boiling. In large saucepan or wok, heat small amount of oil to high temperature, add garlic and chopped onion. When onion is slightly transparent, add in ground beef, soy sauce, brown sugar, lemon juice, and pinch cayenne and black pepper. Can add other spices to taste.

Stir and brown the meat and onion until pink is no longer visible in meat. Add chopped vegetables (carrots should be added earlier to pan or sauted separately). When vegetables are semisoft, add mushrooms and saute until those too are slightly soft. Add in tomato sauce and red wine, as well as spices of your choice (ie parsley, oregano, basil, etc). cook over low to medium heat until sauce is bubbling and most of the alcohol is cooked out. Remove sauce from heat and prepare spinach mixture.

In another saute pan, pour small amount of oil into hot pan and add spinach. Stir and allow spinach to "collapse" and wither. Add this spinach to a large bowl, add ricotta and parmesean cheese, as well as nutmeg and a pinch of salt. Stir this mixture.

To assemble the lasagna: in a large, deep over proof rectangular pan, spoon in enough of the tomato-meat sauce to keep the bottom of the pan moist. Then layer a few of the lasagna noodles in the pan. Cover this with some of the spinach-cheese mixture. Then some of the tomato sauce. Sprinkle with mozzerella cheese. Then more noodles, more spinach-cheese, more tomato sauce, and so on. Finally cover the top with mozzerella cheese. Bake in oven at 350 degrees for 45 minutes. Allow to cool for 5-10 minutes after removing from oven. Serve. Serves 4-6 people.

• 4 boneless, skinless chicken breasts,cut into bite size pieces
• 8 Tablespoons cornstarch (corn flour)
• 6 Tablespoons all-purpose flour
• 7 Tablespoons soy sauce
• 2 Tablespoons sesame oil
• 1 Tablespoon sugar
• 1 Tablespoon cooking wine
• 1 Tablespoon vinegar
• 2 eggs
• 1 teaspoon black pepper
• 2-3 cloves of minced garlic
• 1 teaspoon minced fresh ginger
• cayenne pepper to taste
• 5-6 chopped green onions
• 1/4 to 1/2 cup toasted sesame seeds
• at least 1 quart of canola or other light oil for deep frying

Combine all of the ingredients except for the canola oil and chicken in a large mixing bowl. I usually put in all of the dry ingredients first, adding the wet ones later and stirring to avoid lumps. Toast the sesame seeds in the oven on a pie plate or a cookie sheet with sides. Toast sesame seeds at about 250 degrees F for a few minutes, checking frequently to make sure they are not burnt. Add the sesame seeds to the other ingredients to make up your batter. To this batter, add the chicken pieces, and stir. Allow the chicken to marinate in this mixture for 15 to 30 minutes.

Heat cooking oil in a wok or large dutch oven to between 350 and 375 F. You can check for heat by dropping in one piece of chicken to check if bubbles form in oil. When ready, add about 1 cup full of the chicken and batter to the oil. Wait for a few seconds as the batter form kind of a "pancake" at the bottom of the wok. Break this up as it started to solidify, and separate all of the chicken pieces. Allow to cook for 4-6 minutes until golden brown and chicken pieces are cooked through. Remove to a paper towel for draining. Repeat with the rest of the chicken. Serve hot with steamed rice, vegetables and a dipping sauce of soy sauce, rice wine vinegar and chinese hot mustard. Serves 3-4 people

• 2 boneless skinless chicken breasts
• 1 fresh lime
• 2 Tablespoons soy sauce
• dried herbs...rosemary, thyme, oregano, whatever you like
• pinch or black pepper
• 1 cup bread crumbs (I like prepackaged "Italian bread crumbs")
• 1/4 cup shredded parmesean cheese
• more dried herbs
• another pinch of black pepper
• cayenne pepper to taste
• 1 teaspoon sugar
• 2-3 cloves chopped garlic
• 2 beaten eggs
• olive oil for cooking

Slice the two chicken breasts through the center to create to flat chicken tenderloins. Use the back of a knife or a cleaver to tenderize these 4 tenderloins by pounding them. The idea here is to get the chicken very thin so the the crust does not burn too much.

Cut the lime in half and juice it. Marinate the chicken breasts in the lime juice, soy sauce, dried herbs and pepper for 15 to 30 minutes.

On a plate, combine bread crumbs, parmesean, black & cayenne pepper, garlic, sugar and herbs. Mix well and spread out on plate. In a bowl, beat the two eggs. Get a frying pan ready by heating the olive oil on medium-high heat. Remove chicken from marinade. Drag through the beaten eggs. soaking both sides. Coat the chicken tenderloin through the bread crumb-cheese mixture, making sure to cover both sides thoroughly. Lay the coated chicken in the frying pan. Cook for 2-3 minutes on each side until chicken is cooked through and coat is crispy. Try not to disturb the coat too much or it will fall off. I cook 2 tenderloins at a time in the pan, so the 4 pieces are done quickly.

I love to serve this with linguini and a nice tomato-vegetable sauce (see spaghetti recipe), and covered with parmesean cheese. Serves 2.