Great+recipies+from+Pat+and+Cindy

**[[image:fishrecipie]]Broiled Flounder with spinach!**
Take 2 slices of flounder fish, rinse with lemon juice.

add in 1/4 tsp limejuice, a tsp of mustard, salt and pepper On the stovetop spray a nonstick pan with Pam

sear fish on both sides,, add in a dab of butter and white wine.

Toss in 1 cup of prewashed spinach. add in 2 crushed garlic cloves and 1tsp olive oil.

Serve with pasta or have with veggies!

Fried Chicken Cutlets

==**Ingredients** == ==**Directions** ==
 * 1/2 loaf [|baguette] bread - day old is fine
 * 4 pieces chicken breast halves
 * Salt and freshly ground black pepper
 * All-purpose flour, for dredging
 * 1 large egg
 * Several sprigs fresh [|thyme], leaves finely chopped
 * 2 to 3 sprigs fresh [|rosemary], leaves finely chopped
 * A handful fresh [|chives], finely chopped
 * 1 1/2 teaspoons [|poultry] seasoning
 * Olive oil, for sauteing cutlets

Heat the oven to 400 degrees F. Tear bread into pieces and place on baking sheet. Toast bread until deep golden brown, 10 minutes. Transfer to a [|food processor] and coarsely grind into bread crumbs. While bread toasts pound out chicken breasts to 1/4-inch thick. Season the chicken with salt and pepper. Coat [|chicken] with flour, reserve. Beat egg with splash of water in shallow dish. Transfer bread crumbs to a plate and season with [|herbs] and poultry seasoning. <span style="display: block; line-height: 21px; margin: 0px 0px 9px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Heat a thin layer of olive oil in a large skillet over medium-high heat. <span style="display: block; line-height: 21px; margin: 0px 0px 9px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Coat chicken in egg then bread crumbs and add to pan. Saute until golden and firm, 3 to 4 minutes on each side.

==<span style="color: #3d3d3d; font-family: 'trebuchet ms',sans-serif; font-size: 18px; margin: 7px 0px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 2px;">**Next Recipe: Chocolate Cake** == ==<span style="color: #3d3d3d; font-family: 'trebuchet ms',sans-serif; font-size: 18px; margin: 7px 0px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 2px;"> ==
 * 1) Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break the chocolate in pieces into a medium, heavy-based pan. Tip in the butter, then mix the coffee granules into 125ml/4fl oz cold water and pour into the pan. Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.
 * 2) While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in the buttermilk.
 * 3) Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes - if you push a skewer in the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit). Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely.
 * 4) When the cake is cold, cut it horizontally into three. Make the ganache: chop the chocolate into small pieces and tip into a bowl. Pour the cream into a pan, add the sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
 * 5) Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.

<span style="color: #3d3d3d; font-family: 'trebuchet ms',sans-serif; font-size: 18px; margin: 7px 0px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 2px;">Recipie: Chili Beef. <span style="color: #3d3d3d; font-family: 'trebuchet ms',sans-serif; font-size: 18px; margin: 7px 0px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 2px;"> <span style="color: #3d3d3d; font-family: 'trebuchet ms',sans-serif; font-size: 18px; margin: 7px 0px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 2px;">
 * 1) Heat a 5cm depth of oil in a wok until very hot. Fry the steak in batches until dark and crisp. Drain. Pour off most of the oil and stir-fry the broccoli, garlic, ginger and chilli for 1 minute. Tip in the sweetened soy sauce and lime juice and cook for 2 minutes. Toss in the beef and spring onions and serve.