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3)You Will be entered into the 2008 "Best of the Best Recipe contest" for more prizes.
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I hope you enjoy this Recipe Aaron Hechtman Sweet & Sour Drummetts INGREDIENTS
8 chicken drumettes
2 eggs, beaten
1/4 cup all-purpose flour for coating
3 tablespoons soy sauce
3 tablespoons water
1 cup white sugar
1/2 cup vinegar
Dip chicken in egg beat, then flour. Fry in a large skillet until crispy, about 15 minutes. Drain and place in a 9x13 inch baking dish.
Preheat oven to 350 degrees F (175 degrees C).
To Make Sauce: In a small bowl combine the soy sauce, water, sugar and vinegar. Mix together and pour over chicken.
Bake in the preheated oven for 30 minutes, or until cooked through and juices run clear.
Hope this is to your liking Arnie Press Thanksgiving Meat Loaf
2 pounds ground turkey
2 eggs, beaten slightly
1 onion, coarsely chopped
3/4 cup regular rolled oats
1/2 cup fresh green beans, chopped
1/2 cup fresh cranberries, chopped
1 teaspoon dried rosemary
1 teaspoon bay leaf, crumbled
salt and ground black pepper to taste
1/4 pound thinly sliced pancetta
2 tablespoons Margarine
2 tablespoons all-purpose flour
1 clove garlic, minced
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1 cup non-dairy creamer
1/2 cup chicken broth
1 teaspoon salt
1/2 teaspoon ground black pepper
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x9 inch square baking dish.
Mix the ground turkey with the eggs, onion, rolled oats, green beans, cranberries, rosemary, and bay leaf in a large bowl. Use your hands to thoroughly blend the ingredients. Season to taste with salt and pepper. Spread the ground turkey mixture over the bottom of the prepared dish. Top with a layer of pancetta.
Bake the meatloaf in preheated oven for 45 minutes to 1 hour. Check for doneness when juices run clear, and an internal thermometer inserted into the meatloaf reaches 160 degrees F (70 degrees C).
Meanwhile, to make the gravy, melt the butter in a pan over medium heat. Stir in the flour, and cook for 1 to 2 minutes until the mixture becomes paste-like and light brown. Stir in the garlic, cinnamon, and nutmeg. Gradually whisk in the non-dairy creamer and chicken broth, bringing the mixture to a boil. Lower the heat to medium, and continue cooking and whisking until desired thickness is reached. Season to taste with salt and pepper. Serve spooned over sliced meatloaf.
1 14 1/2-ounce can unsalted stewed tomatoes, undrained and crushed 1 15-ounce can tomato sauce 1 medium onion, chopped 2-3 tablespoons chili powder 1 1/2 teaspoons garlic, crushed 1 teaspoon ground cumin 3/4 teaspoon dried oregano 2 15-ounce cans red kidney beans, drained 1 1/2 cups fresh or frozen whole kernel corn 1 1/2 cups zucchini, diced (1 medium) 3/4 cup + 2 tablespoons nonfat or reduced-fat Cheddar or Monterey Jack cheese
1. Bring the tomatoes, tomato sauce, onion, chili powder, garlic, cumin, and oregano to a boil over medium-high heat in a 3-quart pot. Reduce the heat to low, cover, and simmer for 12 minutes. 2. Add the beans, corn, and zucchini and raise the heat to bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes until the vegetables are tender and the flavors are well blended. 3. Top each serving with 2 tablespoons of the cheese. Serve hot. This chili is fiber-packed!