2013 Best Appetizer at an OSCAR Party

Every year I invite a small group of close friends over to watch the Oscars.  We start with cocktails and watch the red carpet arrivals.  Each year I add some silly things to make it fresh.  This year I had a ballot for "Best Appetizer at an Oscar Party", so in addition to voting for the actual awards everyone voted on their favorite appetizer that I served.  I have attached the recipes.

And the winner was... the Sweet Potato Raviolis!!!!  I had these are the bar at the Bernards Inn last fall and got the recipe.  I first served a variation of them as the first course for Thanksgiving dinner.  I had 22 people, so I made them in my grandma's manicotti crepes.  Also, delicious but the raviolis are the best if you have the time.

2013 Best Appetizer at an OSCAR Party

In Accordance with the Academy of Motion Picture Arts & Science Eligibility Rule Three, each of the featured appetizers had its qualifying run between January 1, 2012 and midnight December, 31, 2012.Listed are the film and the appetizer it inspired.

Argo’s Tomato Crostini with Whipped Feta

Silver Linings Playbook – Asparagus Rolls with Prosciutto

Les Miserables Mushroom Tart

Django Unchained – Sweet Potato Ravioli

Beast of the Southern Wild’s Cosmic Crab Salad

Zero Dark Thirty – Tandoori Lamb Meatballs

And the recipes...

Tomato Crostini with Whipped Feta

2012, Barefoot Contessa Foolproof, All Rights Reserved

Prep Time: 30 min

Inactive Prep Time: 10 min

Level: Easy

Serves: 6 to 8 servings

Ingredients 

6 ounces good feta, crumbled

2 ounces cream cheese, at room temperature

2/3 cup good olive oil, divided

2 tablespoons freshly squeezed lemon juice

Kosher salt and freshly ground black pepper

2 tablespoons minced shallots (2 shallots) -- Or red onion

2 teaspoons minced garlic (2 cloves) -- I used garlic paste

2 tablespoons good red wine vinegar

2 pounds ripe heirloom or cherry tomatoes, 1/2-inch-diced -- I included yellow cherry tomatoes

3 tablespoons julienned fresh basil leaves, plus extra for serving

20 to 25 (1/2-inch-thick) diagonal baguette slices, toasted -- I used a loaf of ciabatta

2 tablespoons toasted pine nuts -- I omitted

Directions

For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.

For the tomatoes, up to an hour before you're serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.

To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve.

Asparagus Rolls with Prosciutto and Basil Ricotta Cheese

The creamy basil ricotta spread makes a great dip on its own.

 

Ingredients

• 1/2 cup whole basil leaves
• 1/2 cup lowfat ricotta cheese -- I always use Part Skim
• 2 tablespoons olive oil
•  salt and black pepper to taste
• 1 pound medium asparagus spears, about 16 pieces
• 1 tablespoon salt
• 8 slices thinly sliced prosciutto
• 1/4 cup grated Parmesan cheese

Directions

Trim two inches from ends of asparagus. Have a medium size bowl of ice water ready for chilling basil and asparagus. Bring 2 quarts water to a boil with salt. Add basil leaves to water and blanch until leaves brighten, about 20 seconds. Remove with slotted spoon and plunge into ice water. Remove and squeeze out excess water. Add asparagus to boiling water and cook 5 to 7 minutes, until ends are soft when pinched. Remove from water and chill in ice water to stop cooking.  I roasted the asparagus with a touch of salt, pepper and olive oil in the oven for 10 minutes.   

Place blanched basil leaves into blender or food processor. Add ricotta cheese, olive oil and salt and pepper to taste. Set aside. Lay out slices of prosciutto on a cutting board. Place dollop of ricotta mixture on one end of the prosciutto slice. Sprinkle with parmesan cheese. Arrange two asparagus spears at the edge of each prosciutto slice and begin rolling around the asparagus until the end of the prosciutto is reached. Arrange on platter and serve.

Mushroom Tart

Created by Patty Cookson

Sauté variety of any mushrooms that you like with thinly sliced onions, garlic, scallions and fresh thyme in olive oil and butter.  Season the mushroom mixture with salt and pepper.

Easy Trick – use Dufour Pastry Kitchen Classic Puff Pastry – can be found at Kings in the freezer section.

Layout the puff pastry on a greased cookie sheet lined with parchment paper, lightly sprinkle with olive oil and spread mushroom mixture evenly over pastry.

Spread arugula and shredded gruyere over the top.

Egg-wash the edges of the pastry -- optional

Bake at 350 degrees until golden

Sweet Potato Ravioli

Pumpkin seeds, black truffle, sage brown butter sauce

SERVES 6 APPETIZER SIZE PORTIONS

For the Ravioli:

1 lb Sweet Potatoes

1 TSP Olive Oil

1 TBSP Sweet Unsalted Butter

1 TBSP Honey

½ TSP Nutmeg, freshly grated

Fine Sea Salt, to taste

1 Package Wonton Skins, approximately 60 pieces

1 Spray Bottle filled with water

Procedure:

Preheat a convection oven to 375F.  Coat the sweet potatoes with the 1 TBSP of olive oil and 1 TSP of fine sea salt.  Roast the sweet potatoes on a sheet pan for approximately 40 minutes or until they are fork tender.  Allow the sweet potatoes to cool to the touch, but keep warm.  Remove the skins and place the sweet potatoes, butter, honey, nutmeg, and salt (to taste) in a blender.  Puree to a creamy consistency.  Allow the mixture to cool completely.

Lay half of the wonton skins on a clean table.  Place a small amount (approximately 2TSP) of sweet potato puree in the center of each wonton skin.  Using the spray bottle, spray the wonton skins with just enough water to moisten them.  Lay the other half of wonton skins over the puree and press around the perimeter to connect and seal the wonton skins together.  Gently place the raviolis on a parchment paper lined sheet tray and freeze until ready to cook.  There should be approximately 30 raviolis.

Raviolis are much easier than they seem.

For the Sauce:

6 TBSP Sweet Unsalted Butter

1 TBSP Black Truffle Oil

1 TBSP Water

½ TSP Fresh Lemon Juice

Fine Sea Salt, to taste

Procedure:

In a small sauté pan, over medium heat, melt 3 TBSP of butter until it begins to brown.  Pour the butter into a small stainless steel bowl and cool completely.  In a small sauce pot, over medium-low heat, add the TBSP of water.  As soon as bubbles form in the water add 1 TBSP of butter and whisk gently until meted.  Repeat this step with the other 2 TBSP of butter, making sure the pan does not get too hot.  When the butter is completely melted it should be a smooth consistency, not separated.  At this point add the brown butter and whisk until incorporated.  Finish the sauce by whisking in the TBSP of black truffle oil and seasoning to taste with the salt. Keep Warm.

For quicker sauce, do not brown the butter, just melt add truffle oil, water and lemon juice whisk and serve.

Garnish:

6 Sage Leaves, chiffonade

2 TBSP Parmesan Cheese, grated

1 TBSP Black Truffle, rough chopped (if available)

6 TBSP Green Pumpkin seeds, lightly toasted

To Serve:

Bring an 8-quart pot of water to a rolling boil and season with 2 TBSP of salt.  Place raviolis in water and cook for 2-3 minutes.  Carefully remove the raviolis from the water and divide them among 6 plates.  Add the chopped truffles (if available) and sage to the sauce and drizzle over the plated raviolis.  Sprinkle the pumpkin seeds and grated cheese over the raviolis and serve immediately.

For a simpler presentation, omit sage and truffles.

Cosmic Crab Salad with Corn Chips

Ingredients

·                       6 (6-inch) corn tortillas

·                       1 teaspoon vegetable oil 

·                       1/4 teaspoon kosher salt

·                       1/4 cup (2 ounces) 1/3-less-fat cream cheese

·                       2 tablespoons sliced green onions

·                       2 tablespoons low-fat mayonnaise 

·                       1 1/2 tablespoons fresh lime juice 

·                       1 teaspoon taco seasoning 

·                       1 3/4 cups lump crabmeat, shell pieces removed (about 6 ounces)

·                       1/2 cup fresh corn kernels 

·                       Cilantro leaves (optional)

Preparation

Preheat oven to 400°.

Brush 1 side of each tortilla with oil; cut each tortilla into 8 wedges. Place the wedges on a large baking sheet; sprinkle with salt. Bake at 400° for 6 minutes or until lightly browned. Cool.

Combine the cream cheese and next 4 ingredients (cream cheese through seasoning) in a bowl. Add crab and corn; stir gently. Cover and chill for up to 4 hours. Serve with corn chips; garnish with cilantro leaves, if desired. 

The homemade corn chips can be made several days in advance; store them in a zip-top plastic bag to keep them crisp. It's best to make the crab salad the afternoon of the party.  I serve with Scoops!

Cooking Light JULY 2000

Tandoori Lamb Balls

First Posted: 12/15/2011 1:32 pm Updated: 08/31/2012 10:48 am

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John Kernick

Provided by: Taste Editors 

30 mins total 10 mins prep 

 dozen 1 1/2-in meatballs

Recipe courtesy of The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow with Lauren Deen/Ballantine Books, 2011.

Ingredients

• 2 teaspoons olive oil
• 2 pounds ground lamb
• 1/2 cup bread crumbs
• 2 large eggs
• 1 cup chopped fresh cilantro (including stems)
• Juice from 1 lemon
• 1/4 cup tandoori spice mix (recipe follows)
• 2 teaspoons salt
• 
  
• TANDOORI SPICE MIX
• 2 teaspoons ground ginger
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons sweet paprika
• 2 teaspoons ground turmeric
• 2 teaspoons cayenne pepper
• I made extra Tandoori Spice Mix and have used in other recipes

Directions

• Preheat the oven to 450°F. Drizzle the olive oil into a 9x13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
• Combine the ground lamb, bread crumbs, eggs, cilantro, lemon juice, tandoori spice mix, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
• Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
• Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165F.
• Allow the meatballs to cool for 5 minutes in the baking dish before serving.
• 
  

Erin's favorite Dinner

I often ask my kids what they would like for dinner and the answer I receive from Erin is... Sloppy Joe's!!!  I usually serve with store bought coleslaw and pickles.  For extra special, we use the pop and fresh biscuits.

I modified a recipe from Tyler Florence with a change I often make, substituting ground chicken for ground turkey. I will add a caveat about the use of ground chicken or turkey for that matter, I prefer the just plain ground chicken, they also sell ground breast meat which is too dry for me. You need a little fat. Well maybe you don't, but this recipe and your growing kids do!

The Ultimate Sloppy Joe's

Recipe courtesy Tyler Florence, 2008
Serves: 4 servings

Ingredients

• Extra-virgin olive oil
• 1 large onion, diced
• 1 1/2 pounds lean ground turkey -- I use ground chicken
• Kosher salt and freshly ground black pepper
• 2 cups ketchup
• 1/4 cup yellow mustard -- I use Dijon
• 1/4 teaspoon cayenne pepper
• 1 tablespoon brown sugar
• 2 tablespoons tomato paste
• 1 tablespoon red wine vinegar
• 12 parker house rolls
• Homemade Bread and Butter Pickles, recipe follows -- I have not made the pickles

Directions

Set a heavy-based pot over medium-high heat and add a 3-count of olive oil. Add onions and saute for 2 to 3 minutes until translucent. Add ground turkey, season well with salt and pepper and brown well all over, breaking it up with a wooden spoon - about 7 to 10 minutes. Add ketchup, mustard, cayenne, brown sugar and tomato paste. Reduce heat and simmer for 10 to 12 minutes. Finish with a splash of red wine vinegar and season it once more before serving on parker rolls with Homemade Bread and Butter Pickles.

Homemade Bread and Butter Pickles:

• 5 pickling cucumbers (about 4 inches long)
• 4 slices fresh horseradish, peeled and cut into 1/2-inch slices
• 4 sprigs fresh dill weed
• 1 cup white vinegar
• 1 cup sugar
• 3 cups water
• 4 cloves garlic, peeled
• 2 tablespoons pickling spice
• 2 teaspoons turmeric
• Kosher salt and freshly ground black pepper
• Special equipment: 1 (1-quart) mason jar, sterilized by boiling in water

Wash cucumbers, slice into 1/4-inch thick rounds, and place in a heated, sterilized mason jar with horseradish and fresh dill weed.

Set a large pot over medium heat and add vinegar, sugar, water, garlic and pickling spices. Bring the brine to a boil then pour over cucumbers and horseradish in still-hot mason jar and seal lid. Allow to cool to room temperature before refrigerating. You can serve once chilled, but for best flavor serve after the pickles have been left overnight.

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes

What are you making for dinner tonight?

That is the question that my friends and family ask me all the time. So the other day when I went to Megan's basketball game to today, I showed the gals this recipe.

Of course, I did not follow the recipe exactly, I used 1 lb. of ground chicken instead of the turkey.  I prefer ground chicken in most dishes, but do not get the ground breast meat it is too dry.  Also, I used tomato paste instead of ketchup and I used a carton of Simply Pototoes mashed potatoes instead of making them as directed.

Recipes are more of a guideline that I tweek to my taste and alter based on what I have available.

Individual Turkey Shepherd's Pie

Recipe courtesy Food Network Kitchens 
Serves: 4 servings

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 carrot, finely diced
• 1 small onion, chopped
• 8 ounces ground turkey  – I used 1 lb. ground chicken
• 1/2 teaspoon finely chopped fresh thyme leaves
• 2 tablespoons ketchup – I used 2 TBSP tomato paste
• 1 cup low-sodium chicken broth
• 2 teaspoons flour
• 1/2 cup frozen peas, thawed
• Kosher salt and freshly ground black pepper
• 1 pound red-skinned potatoes, cubed – I used Simply Potatoes
• 1/2 cup warm 2-percent milk – did not use
• 1/3 cup grated sharp Cheddar
• 1 scallion, chopped
• Nonstick cooking spray – did not use

Directions

Preheat the oven to 425 degrees F. Heat the oil in a medium skillet over medium-high heat. Add the garlic, carrots and onions and cook until tender and beginning to brown, 5 minutes. Add the turkey and thyme and continue to cook, breaking up with a spoon, until the turkey is cooked through and lightly browned. Stir in the ketchup and cook until lightly caramelized. Stir the broth and flour together in a small bowl until smooth and then pour into the skillet. Cook, until thickened, 2 minutes. Stir in the peas and season with 1/4 teaspoon salt. Remove from the heat and divide among four 8-ounce ramekins.

Meanwhile, place the potatoes in a medium pot and cover with cold salted water. Bring to a boil and continue to cook until tender when pierced with a knife. Drain the potatoes and return to the pot over low heat. Add the milk, cheese and scallions and mash until smooth. Season with salt and pepper.

Transfer the filled ramekins to a rimmed baking sheet and evenly top with the mashed potatoes. Bake until the potatoes are lightly browned and the turkey filling is bubbly around the edges, 15 minutes.

Another food conversation

Originally posted 12/7/11
Another food conversation, this time with the lovely Chris Greene brought up my tiny little blog. We discussed the fabulous Butternut Squash Lasagna prepared by my fabulous sister-in-law Katie this Thanksgiving. These conversations always make me think of my little blog and how it could be... Here is the recipe, which Katie found on Martha Stewart's Sirrus holiday cookbook.

Butternut Squash Lasagna
EMERIL LAGASSE Serves 8-10

INGREDIENTS

3 pounds butternut squash, peeled and diced

1⁄4 cup extra-virgin olive oil
1⁄2 teaspoon ground cinnamon
4 sprigs fresh thyme
1 bay leaf
1 1⁄2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 1⁄2 cups small-diced onion
1 cup small-diced fennel
1 cup cored and small-diced Pink Lady or Honey-crisp apple
1 1⁄2 pounds fresh fennel sausage, removed from casings and crumbled
2 teaspoons chopped fresh marjoram leaves
4 tablespoons (1⁄2 stick) unsalted butter
1⁄4 cup plus 1 tablespoon fresh sage leaves, thinly sliced
1⁄2 cup chopped lightly toasted hazelnuts
1 pound whole-milk ricotta cheese
8 ounces mascarpone cheese
1⁄2 cup heavy cream
2 eggs, lightly beaten
1 pound whole-milk mozzarella cheese, grated (4 cups)
3⁄4 cup finely grated Parmigiano-Reggiano cheese
1⁄2 cup chicken stock or canned low-sodium chicken broth
12 sheets no-boil lasagna noodles (about 8 ounces)

Directions:

1.  Preheat the oven to 350 degrees.

2. I n a large mixing bowl, combine the butternut squash with the extra-virgin olive oil, cinnamon, thyme, bay leaf, 1 teaspoon of the salt, and 1⁄2 teaspoon of the pepper and toss to coat the squash. Transfer the squash to a large baking sheet and cover with aluminum foil. Bake until the squash is tender, about 30 minutes. Set the squash aside, covered, until cool. Remove and discard the thyme sprigs and bay leaf.
3. H eat a medium sauté pan over medium-high heat. When hot, add the olive oil, onion, fennel, apple, sausage, and marjoram and cook for 8 to 10 minutes, stirring occasionally, until the sausage has browned and the vegetables have softened. Remove from the heat, transfer to a large mixing bowl, and set aside to cool. Gently fold the squash into the vegetable-sausage mixture.
4. Heat the butter in a small sauté pan over medium heat. When the butter begins to bubble and brown, add 1⁄4 cup of the sage leaves and cook until they are brown and crisp, 1 to 1 1⁄2 minutes.  Add the chopped hazelnuts and cook for another minute. Remove from the heat and set aside to cool.
5. I n a separate large mixing bowl, combine the ricotta, mascarpone, heavy cream, beaten eggs, half of the mozzarella, and the remaining 1⁄2 teaspoon pepper and 1⁄2 teaspoon salt. Mix

well to combine, then add the cooled brown-butter-sage hazelnut mixture and mix thoroughly.

6. Increase the oven temperature to 375 degrees.
7. Assemble the lasagna: Spread half of the butternut squash mixture in the bottom of the pan, sprinkle with 1⁄4 cup of the Parmigiano-Reggiano, drizzle 1⁄4 cup of the stock over the top, and cover with 4 pasta sheets, leaving a little space between sheets. Spread 3 cups of the ricotta cheese mixture over the pasta sheets and cover with 4 more pasta sheets. Distribute the remaining half of the butternut squash mixture over the pasta, sprinkle the top with 1⁄4 cup of the remaining Parmigiano-Reggiano, and drizzle with the remaining 1⁄4 cup stock. Place the final 4 pasta sheets over the top and spread the remaining ricotta mixture evenly over the pasta. Top with the remaining grated mozzarella and 1⁄4 cup Parmigiano-Reggiano.
8. C over the lasagna tightly with a piece of buttered foil and bake, undisturbed, for 40 minutes. Remove the foil and continue to bake until the top is bubbly and golden brown, about 15 minutes more. Let the lasagna stand for 15 to 20 minutes before serving. Garnish with the remaining tablespoon of sage.

Note: We used a lasagna pan, but you can use any baking dish about 10 x 15 x 3 inches deep. 

Recipe Exchange

I was recently asked to be part of a recipe exchange. The criteria was simple, the reipe should be something quick, easy, and without rare ingredients. Here is the super easy, healthy and company ready recipe I provided.

Grilled Salmon with Roasted Cherry Tomatoes, Goat Cheese and Fresh Basil

Preheat the oven to 350 degrees.

Roast cherry tomatoes with extra virgin olive oil, kosher or sea salt and fresh cracked pepper for 15 minutes at 350 degrees.

Preheat the grill to high.

Sprinkle salmon with salt and pepper and grill on a lightly oiled piece aluminum foil.

Sprinkle the salmon with crumbled goat cheese, roasted cherry tomatoes, and julienned fresh basil. Serve immediately and enjoy!

On a roll...

My old friend, Tricia Abbiatici, best known as "Abby" of Cook & Abby fame, was hosting a tapas or small plate party and was looking for some make ahead tuna dishes. The following Avocado-Tomato Salsa is delicious with rare tuna. Get tuna steaks, I like the ones that are still sealed. Dry them off, crack pepper all over and pat into tuna. Saute 1 minute each side in a pan with a dab of oil. Wrap in plastic wrap and refrigerate until ready to serve. Slice thin and serve with the avocado salsa and a little mache salad. The tuna can go with anything and it slices beautifully after being refrigerated and is nice and rare inside!

Avocado-Tomato Salsa

1 avocado, peeled and cut into small chunks

2 ripe red tomatoes diced1 TBSP minced fresh garlic

1/4 cup minced red onion

3 TBSP chopped cilantro2 TBSP apple cider vinegar

salt and pepper to taste

Combine all ingredients, except avocado and refrigerate - avocado should not be added until right before serving.

The salsa travels well, like to an end of the year Brownie party, if you put the avocado in the bottom of serving bowl and completely cover with tomato marinated ingredients. Mix when you arrive and serve with chips.

Another easy do mostly ahead tuna dish...

Grilled Southwestern Tuna

For the Salsa
3 16 oz cans black beans
1½ cups frozen corn cooked
1½ cups frozen chopped tomatoes
1/3 cup finely chopped onions
4-5 scallions chopped
1/3 cup chopped cilantro
½ cup extra virgin olive oil
½ cup fresh lemon juice
1 TBSP fresh lime juice
Salt and freshly ground pepper to taste
1/3 cup mild picante sauce
1 tsp minced jalapeno pepper

For the Tuna
6 yellowfin tuna steaks
¼ cup olive oil
¼ cup fresh lemon juice
3 TBSP chili powder
3 TBSP paprika
2 tsp ground cumin
2 tsp garlic powder
2 tsp cayenne pepper
1 tsp freshly ground black pepper
1 tsp kosher salt
1 tsp oregano
K Paul’s blackened redfish seasoning to taste
1 bunch cilantro

To make the salsa:
Drain and rinse the beans. Combine the beans with cooled corn, tomatoes, onions, scallions and chopped cilantro.
Whisk the extra virgin olive oil, lemon juice, lime juice, salt and pepper. Add to the bean mixture and toss to mix well. Add picante sauce and jalapeno pepper. Chill until serving time. Serve chilled or a room temperature.

To prepare the tuna:
Rinse the tuna and pat dry. Arrange in a glass baking dish in a single layer. Drizzle with the olive oil and lemon juice.
Combine the chili powder, paprika, cumin, garlic powder, cayenne pepper, black pepper, salt, oregano and blackened redfish seasoning in a ziplock bag. Shake until blended. Add the tuna steaks to the bag one at a time and completely cover with seasonings.
Preheat the grill to high.
Let the tuna steaks stand, covered at room temperature for 20 minutes. Grill steaks for 2 minutes on each side for rare center.
Slice tuna and place slices over a mound of salsa. Garnish with cilantro.
I like to serve with a cheddar mashed potato.

What's next

I would like to try to turn this into a recipe repository, so that when friends want a recipe I can just give them my blog site and they can find a recipe. For instance, all the tennis gals always want this Chinese Chicken salad recipe. This is my version of a popular concept.


CHINESE CHICKEN SALAD

½ stick of butter
1 ½ packages of Herbox instant chicken broth & seasoning [No MSG]
2 packages chicken Raman Noodles
1/3 cup sliced almonds
½ bottle [3 tbsp] sesame seeds

1 bag of coleslaw [16 oz]
1 bunch of scallions chopped
2 to 3 cups shredded chicken breast
1 cup of dried cranberries

2 tbsp sugar
2/3 cup salad oil
1/4 cup rice vinegar
2 tbsp soy sauce


Melt butter in a medium pan, add Herbox seasoning, smashed up Raman noodles, almonds and sesame seeds. Saute until golden brown.

Combine coleslaw, scallions, chicken and cranberries in large bowl. In a small sauce pan boil sugar, oil, vinegar and soy sauce. Refrigerate dressing.

Keep noodle mixture, salad mixture and dressing separate until ready to serve.