Chef_Boyar_P's profile page
Recipes
Mom's Sticky Chicken from 1972
By Chef_Boyar_P
When Frying Chicken, NEVER flip or turn the chicken until the crust looks perfect
- 3 pounds cut-up chicken
- 1 tablespoon garlic salt, or to taste
- 2 eggs
- 2 cups cornstarch
- 1 quart vegetable oil for frying
- 1 cup white sugar
- 1/2 cup vinegar
- 1/4 cup water
- 1/4 cup ketchup
- 1 tablespoon soy sauce (such as Kikkoman®)
- 1 tablespoon hot pepper sauce (such as Frank's RedHot®)
Salad Olivieh
By Chef_Boyar_P
I have to warn you that my Salad Olivieh is slightly different than the traditional one
- 3 medium large potatoes, cooked
- 3 eggs, hard boiled
- 2 cups shredded chicken
- 2 cups frozen peas and carrots
- 19 oz can of Persian pickles
- Dressing
- 2 cups mayonnaise
- 1/4 cup lemon juice
- 2 tsp mustard
- 1/8 cup olive oil
- salt & pepper
Easy Chow Mein Casserole
By Chef_Boyar_P
Heat oven to 375°F. In 10-inch nonstick skillet, crumble beef; sprinkle with garlic pepper
- 1/2 lb lean (at least 80%) ground beef
- 1/2 t garlic pepper blend
- 1 cup uncooked regular long-grain rice
- 1 3/4 cups Progresso® beef flavored broth (from 32-oz carton)
- 1/4 cup teriyaki sauce (from 10-oz bottle)
- 1/4 cup water
- 1 can (28 oz) stir-fry vegetables, rinsed, drained
- 1/2 cup chow mein noodles
- 1/4 cup cashew pieces, if desired
- Additional teriyaki sauce, if desired
Adas Polow
By Chef_Boyar_P
Adas Polow, a delicious rice layered with lentils, is one of my favorite polow
- 3 cups rice
- 1 onion
- 1 1/2 cup lentils
- 1 cup raisins
- 1 tsp cinnamon
- 2-3 tbsp Advieh
- 4 tbsp brewed saffron
- 12 dates
- salt & pepper
- oil
Basic Pizza Crust
By Chef_Boyar_P
1. In a large mixing bowl, dissolve yeast in warm water
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water (110 degrees to 115 degrees)
- 2 tablespoons vegetable oil
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 2 1/2 cups all-purpose flour
- Cornmeal
- Pizza toppings of your choice
Slow Cooker Texas Pulled Pork
By Chef_Boyar_P
1. Pour the vegetable oil into the bottom of a slow cooker
- 1 teaspoon vegetable oil
- 1 (4 pound) pork shoulder roast
- 1 cup barbeque sauce
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth
- 1/4 cup light brown sugar
- 1 tablespoon prepared yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 1 extra large onion, chopped
- 2 large cloves garlic, crushed
- 1 1/2 teaspoons dried thyme
- 8 hamburger buns, split
- 2 tablespoons butter, or as needed
Ghormeh Sabzi
By Chef_Boyar_P
There are a variety of recipes for this dish
- 1 onion
- 4 cloves garlic
- 1 tsp turmeric
- 1 lb stewing meat
- 4 dried Persian limes
- 1/3 cup kidney beans, dried
- 4 cups fresh parsley, packed
- 2 cups fresh cilantro,packed
- 1 cup fresh feenigreek
- 2 cups fresh chives
- salt & pepper
- oil
Chicken Curry with Cashews
By Chef_Boyar_P
In this recipe adapted from Charmaine Solomon's Complete Asian Cookbook, ground cashews thicken the curry and give ...
- 1/2 stick (1/4 cup) unsalted butter
- 2 medium onions, finely chopped (2 cups)
- 2 large garlic cloves, finely chopped
- 1 tablespoon finely chopped peeled fresh ginger
- 3 tablespoons curry powder
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1 (3 1/2- to 4-pound) chicken, cut into 10 serving pieces
- 1 (14.5-ounce) can diced tomatoes
- 1/4 cup chopped fresh cilantro
- 3/4 cup cashews (1/4 pound)
- 3/4 cup plain whole-milk yogurt
- Accompaniment: cooked basmati or jasmine rice
- Garnish: chopped fresh cilantro
Tahcheen
By Chef_Boyar_P
Tahcheen is a delicious rice that can be either baked on made on the stove
- 2 chicken breasts
- 1 medium onion
- 2 cloves garlic
- 2 cups yogurt
- 2 egg yolks
- 4 tbsp brewed saffron
- 3 cups rice
- 2 tbsp butter
- canola oil
- salt & pepper
Slow Cooker BBQ Ribs
By Chef_Boyar_P
1. Preheat oven to 400 degrees F (200 degrees C)
- 4 pounds pork baby back ribs
- salt and pepper to taste
- 2 cups ketchup
- 1 cup chili sauce
- 1/2 cup packed brown sugar
- 4 tablespoons vinegar
- 2 teaspoons dried oregano
- 2 teaspoons Worcestershire sauce
- 1 dash hot sauce