8 pounds pork cutlet
2 tablespoons olive oil
1 small onion, cut into 1/2 inch slices
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon fresh rosemary
1 teaspoon dried chives
2 teaspoons dried oregano
1 teaspoon dried basil
1 dash salt
2 tablespoons cornstarch
1 red onion, sliced in 1/2 inch slices
1 cup kalamata olives, halved
1 green onion, sliced in 1/2 inch slices
2 tablespoons olive oil
1 teaspoon curry powder
1 cup chopped onion
Heat olive oil in a medium saucepan over medium heat. Stir in onion and garlic. Saute for 5 minutes. Stir in thyme, sage, rosemary, sage, rosemary, chives, oregano, basil, salt, cornstarch, lemon juice and oyster sauce. Bring to a boil.
Reduce heat to medium low.
Stir in chicken, shrimp, carrots, tomatoes, green onions and olives. Heat well. Cover and simmer for 5 minutes. Stir in lemon juice and stir until just blended.
Cover and simmer for 30 minutes. Remove cover and simmer for 10 minutes. Lightly grease a small saucepan and place 2 inches from the bottom of the pan. Place a piece of baguette in center of pan. Dip baguette into lemon juice mixture. Place on foil-lined baking sheet. Cover and refrigerate at least 1 hour.
Stir chicken into pan, and season with salt and pepper. Cook over medium heat for 1 minute, stirring constantly. Turn and cook for 2 minutes. Cover and simmer for 5 minutes.
Stir in mushrooms and cook for 2 minutes. Bring to a boil, stirring constantly. Reduce heat to low. Cover and simmer for 5 to 8 minutes, stirring occasionally.
Stir in rice, and cover. Cover and simmer for 10 minutes, stirring occasionally. Stir in pork and cook for 2 minutes. Place tomato and olive oil in a small bowl and add chicken. Cover and simmer for 10 minutes. Add onion and garlic and stir together. Bring to a boil, then reduce heat to medium-low. Heat for 1 minute and stir in chicken, lemon juice and oyster sauce.
Return pan to low heat and bring to a boil. Reduce heat to medium-low. Simmer for 10 minutes, stirring occasionally, then remove pan from heat. Add wine and lemon juice mixture to pan. Bring to a boil and cook for 5 minutes.
Stir in noodles, cornstarch-enriched cornmeal mixture and lemon juice until noodles are tender. Toss with egg yolks and mustard. Serve as a side dish.
really good! my cookie was bigger in the middle than the top. other than that, followed recipe exactly
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