Recipes to remember

 https://www.lemonblossoms.com/blog/sheet-pan-chicken-shawarma-with-vegetables/   Ingredients 4 tablespoons olive oil 1 tablespoon water 1 tablespoon lemon juice, freshly squeezed 2 teaspoons ground cumin 2 teaspoons paprika 1 teaspoon allspice 1/2 teaspoon garlic powder 1/4 teaspoon turmeric 1 teaspoons salt A pinch of ground cinnamon, cayenne pepper and black pepper 2 pounds chicken tenders, cut in half 1 large red onion, sliced 1 large yellow bell pepper, sliced 1 pint cherry tomatoes Chopped parsley for garnish (optional) Instructions Preheat the oven to 375 degrees Fahrenheit. In a small bowl, mix the olive oil, water, lemon juice, cumin, paprika, allspice, garlic powder, turmeric, salt, cinnamon, cayenne and black pepper.  On a sheet pan lined with aluminum foil or parchment paper, place the chicken tenders, onion, bell pepper and cherry tomatoes. Drizzle the chicken and vegetables with the spice mixture and toss well to combine. Bake ...

  Ingredients 1 Tbsp vegetable oil 1 red bell pepper , thinly sliced then diced into 1 1/2-inch pieces 1 cup matchstick carrots 4 green onions , divided, sliced 1 Tbsp Thai green curry paste 4 cups water 1 (14 oz.) can can light coconut milk 1 Tbsp fish sauce 2 (3.53 oz) pkgs. Nissin RAOH Umami Tonkotsu Flavor 10 oz cooked chicken breast , shredded (from 1 lb raw, once cooked it reduces to 10 oz) 1 Tbsp fresh lime juice 1/2 cup roughly chopped cilantro , divided 1/3 cup Unsalted peanuts, chopped (optional) 1 tsp Sesame seeds (optional) Instructions Heat oil in a large pot over medium-high heat. Add bell pepper, carrots and 3 of the green onions, saute 1 minute.  Add Thai green curry paste and saute 1 minute longer. Stir in water and coconut milk and fish sauce and bring mixture to a boil. Add in ramen, cover pot and boil 4 minutes, stirring once halfway through. Meanwhile add seasoning packets from ramen to a bowl.  Ladle out 1 cup o...

INGREDIENTS  2 cans coconut milk (28 oz total,  not light) 1 qt chicken stock (homemade or good quality store-bought) approx 1.5 lbs thinly sliced chicken breasts (see note below) 4 dried bird’s eye chiles (or one fresh, or a chopped Serrano if easier to find) 2 limes, juiced, plus 1 lime cut into wedges for garnish 4 kaffir lime leaves (or lime zest, see note below) 1 lemongrass stalk 4 slices fresh galangal or ginger, about 1/2 inch thick 2 tsp fish sauce (or salt if preferred), plus more as desired 1 large handful baby shiitake mushrooms, approx 15-20 (oyster or straw work well, too) 1 small sweet pepper, thinly sliced- optional- cook in soup or use as garnish 1 cup water chestnuts 1 cup snap peas 1/2 cup chopped green onions handful chopped cilantro, plus more for garnish   to garnish: fresh basil (preferably Thai), cilantro, lime wedges, crushed red pepper or sriracha (for some spice), and some sliced pepper or a whole chile if de...

Ingredients Ingredient Checklist 9 lasagna noodles ½ cup butter ...

 https://www.sidechef.com/recipes/4996/thai_ginger_chicken_with_jasmine_rice/

 https://media.blueapron.com/recipes/1314/c_card_pdfs/20150807-1448-83-5400/FP-sweet-chili-chicken-coconut-rice.pdf

  Ingredients Ingredient Checklist 3 tablespoons olive oil, divided ½ yellow onion, sliced ...

  Ingredients 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces 1/2 cup whole-milk plain yogurt (not Greek) 1 1/2 teaspoons kosher salt, divided 1 large yellow onion, diced 3 cloves garlic, minced 1 tablespoon peeled and minced fresh ginger 2 teaspoons ground coriander 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon ground turmeric 2 tablespoons tomato paste 1 (15-ounce) can diced tomatoes, drained 3/4 cup heavy cream or coconut milk Chopped fresh cilantro Cooked rice or naan, for serving Instructions Place the chicken, yogurt, and 1 teaspoon of the salt in a 4-quart or larger slow cooker and stir to combine. Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until tender, about 8 minutes. Add the garlic, ginger, coriander, garam masala, cumin, and turmeric and cook until fragrant, about 1 minute. Add the tomato paste and cook until darkened in color, about 1 minute. Add the drained...