Main dish

Chicken and Broccoli

• Thaw and brown both sides the chicken breast in a pan with some oil and butter. After chicken is browned, add a little white wine or water.
• Turn down, and let simmer covered for about 10 minutes.
• Cut the chicken breast in half to make sure it is cooked. Then slice.
• Cut broccoli into little tress (does not have to be small)
• Stir fry in a pan with oil until darker green, then add water.

To make the Hollandaise Sauce

• Melt a half stick of butter. Add the egg yolks and lemon juice. Blend together (in food processor). Set aside

White sauce

• Melt butter. Add the flour and whisk together. Slowly add the milk, whisking to keep it smooth. Heat until it boils and thickens. Then add the Hollandaise and nutmeg.
• You can also add sour cream to sauce (but you have to temper it)
• Add Hollandaise sauce and nutmeg.
• Add a little cream sherry once sauce is thickened again.

To finish

• Layer the broccoli on the bottom and add parmesan. Then put the chicken on top and add the sauce. Finally, grate more parmesan cheese and broil until it lightly browns.
• Serve with rice

• Put some sauce in the bottom of a 13 x 9 pan (for 10-12 enchiladas)
• Put the turkey, a spoonful of sauce, and some cheese in a tortilla, then roll the tortilla and place in pan.
• Add extra sauce on top and around tortillas and put the extra cheese on top
• Bake pan in the oven until cheese is melted and enchiladas are thoroughly warmed

Dough

• Place flour in a large bowl. Slowly add the water in a thin stream until the mixture creates little flakes. Once you see the flakes, hand knead the dough until it forms a ball. Cover and set aside

Filling

• Take the noodles out of the package and let soak in a bowl with hot water. When they are soft, chop up and add to the ground beef mixture.
• Finely mince the green onion and ginger. Add to the ground beef and mix with the sauces, salt, and pepper.
• Crack an egg into the mixture and mix together until the egg emulsifies.
• Chop the onion and add last (I've added right away, but the recipe says that if you overmix it and add right away the beef will be tough)

Cut the dough

• Roll the dough into a long log, 1 in thick. Cut into 1 1/8 in pieces using a knife or pastry cutter. Each piece should resemble a large marshmallow.
• Create small flat discs by flattening the marshmallow shaped dough with the palm of your hand.
• Lightly flour a surface and roll out each piece using a wooden dowel or rolling pin. (There is a specific method for rolling these out, but they can be rolled out normally as well.)

Rolling the dough

• Grip the 2 o'clock end of the disc and position your wooden dowel perpendicular to the 6 o'clock position. This is your starting position
• Rock the wooden dowel by rolling up towards the middle of the disc, and stopping before meeting the middle.
• During the peak of the roll-up, reposition your grip to 12 o'clock. Roll down and then turn the disc so your grip is back to the starting position
• Continue this rocking motion until you have a round pancake with evenly thin edges, and about 5 1/2 inches in diameter. Repeat on remaining pieces. Use more flour as needed.
• There is a video on the Our Kitchen Tales website that is very helpful. Basically you are rolling the dough out, but turning it as you do so so all the edges get rolled out and the middle is slightly thicker

Make the meat pocket

• Pick up one of the rolled out discs, and hold it in the palm of your hand. Scoop in about 4-5 tbsp of the meat mixture into the middle of the disc
• Use your thumb and fingers to make a small pleat, and crimp (video also on the website) Repeat until all the edges are crimped together, creating a bun-like shape.
• Flip the oocket on a floured surface, seam side down. Press with your palm to flatten and shape into a circular pie. (Our Kitchen Tales says "gently", but Clair whacks them)
• Set burner to medium/medium low heat. Add 2 tbsp oil to a 12-in nonstick pan. Add the pockets to the pan, seam side down. You should be able to fit about 5 pockets in the pan.
• Cover with lid and pan-fry for 5 minutes. Remove the lid, flip the pockets, and fry for an additional 3 minutes, uncovered. Remove and eat!!

• Brown sausage in skillet, add onion, salt and pepper, tomatoes. Cook until tomatoes are soft. Add herb stuffing.
• Grease a 13"x9" glass casserole dish. Pour the sausage mixture into dish.
• Mix the flour, milk, salt, and eggs in a bowl. Beat until smooth. Pour the pudding mix on top of the sausage. Put melted butter on top.
• Bake at 400° for about 15 minutes then lower to 350° until pudding is brown on top. Do not use self-rising flour.