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Main Course


## Simple, Rich Ingredients

With the ingredients at your fingertips, you're ready to create a mouthwatering, memorable meal.

### Mornay (Cheese Sauce)

- 3 cups (720ml) fresh milk
- 1/4 cup (30g) cornstarch
- 1 1/2 - 2 cups (150-200g) grated quick-melt cheese
- Pinch of salt

### Pasta

- 500 grams pasta, boiled al dente

## A Step-by-Step Culinary Journey

### Mornay Marvel

1. In a saucepan, whisk together fresh milk and cornstarch until smooth. Heat over medium heat, stirring constantly.
2. Once the mixture thickens, add the grated quick-melt cheese and a pinch of salt. Stir until the cheese melts and the sauce is smooth and creamy.

### Pasta Perfection

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. Toss the cooked pasta with the Mornay sauce until well-coated.
3. Serve pasta with a sprinkle of grated Parmesan cheese and a garnish of fresh parsley, if desired.

## Tips and Tricks for a Flawless Pasta Dish

- Add sautéed vegetables like spinach, mushrooms, or bell peppers for a burst of color and extra nutrition.
- Experiment with different pasta shapes like penne, fusilli, or farfalle for a fun variation.
- For a touch of spice, add a pinch of nutmeg or black pepper to the Mornay sauce.

## Ingredient Swaps for Global Kitchens

- Substitute quick-melt cheese with cheddar, mozzarella, or Gouda.
- Use gluten-free pasta for a gluten-sensitive alternative.

## Nutritional Information

Servings: 4
Grams per serving: Approximately 300g

Per serving, this dish provides approximately:

- 550 calories
- 20g protein
- 70g carbohydrates
- 20g fat

## FAQs

### How can I store leftovers?

Store leftover pasta in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a microwave or on the stovetop, adding a splash of milk to rehydrate the sauce if needed.

### Can I freeze the cheese sauce for later use?

It's best to avoid freezing the Mornay sauce, as the texture may become grainy when thawed. Instead, store it in the refrigerator for up to 2 days and reheat gently on the stovetop or in the microwave.

### What side dishes go well with this pasta?

A fresh green salad, garlic bread, or steamed vegetables make excellent side dishes for this rich and creamy pasta.

### Can I add protein to this dish?

Absolutely! You can add cooked chicken, shrimp, or even tofu to the pasta for extra protein and flavor.

## The Last Twirl: Wrapping It Up

Chef RV's Cheese Sauce Pasta is a delectable, comforting meal that's sure to delight your friends and family. With this easy-to-follow recipe, helpful tips, and ingredient substitutes, you'll be on your way to creating a creamy pasta masterpiece in no time. So, grab your apron, and let's get cooking!


Create a hearty pasta dish with Chef RV's Cheese Sauce recipe! We use the same recipe from the chef's No Bake Mac and Cheese Recipe to keep things simple.

Chef RV's Cheese Sauce Pasta


## Ingredients

To make this incredible dish, we will need the following.

### Meat Sauce

- 1 tablespoon (14g) minced garlic
- 1/2 large (75g) red onion, finely chopped
- 500 grams ground meat (lean)
- 1 teaspoon (2g) paprika powder (optional)
- 1 tablespoon (15g) oyster or soy sauce
- 1 tablespoon (16g) tomato paste
- 500 ml tomato or spaghetti sauce
- 1 can (115g) sliced mushrooms, drained
- 1 tablespoon (15g) white vinegar
- 1 tablespoon (12g) sugar
- Salt and pepper, to taste

### Pasta

- 500 grams pasta, boiled al dente

## A Step-by-Step Culinary Adventure

### Meat Sauce Magic

1. Heat a large pan over medium heat, then add the garlic and onion. Cook until fragrant and slightly golden.
2. Add the ground meat and cook until browned, breaking it apart with a wooden spoon as it cooks.
3. Stir in paprika powder (optional), oyster or soy sauce, tomato paste, tomato or spaghetti sauce, mushrooms, vinegar, and sugar. Season with salt and pepper to taste.
4. Simmer for 20-25 minutes, stirring occasionally.

### Pasta Perfection

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. Toss the cooked pasta with the meat sauce until well-coated.
3. Serve pasta with a sprinkle of grated Parmesan cheese and a garnish of fresh basil, if desired.

## Tips and Tricks for the Ultimate Pasta Dish

- To elevate the flavor, add a splash of red wine to the meat sauce while simmering.
- For a vegetarian twist, swap out the ground meat for lentils or a meat substitute.
- You can use different pasta shapes like penne, fusilli, or farfalle for a fun variation.

## Ingredient Swaps for Global Kitchens

- Replace paprika with a dash of cayenne pepper or smoked paprika for a spicier kick.
- Use gluten-free pasta for a gluten-sensitive alternative.

## Nutritional Information

Servings: 4
Grams per serving: Approximately 315g

Per serving, this dish provides approximately:

- 600 calories
- 25g protein
- 75g carbohydrates
- 20g fat

## FAQs

### How can I store leftovers?

Store leftover pasta in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a microwave or on the stovetop, adding a splash of water if needed.

### Can I freeze the meat sauce for later use?

Absolutely! You can freeze the meat sauce in airtight containers or freezer bags for up to 3 months. Thaw in the refrigerator before reheating and using.

### What side dishes go well with this pasta?

A crisp green salad, garlic bread, or roasted vegetables make excellent side dishes for this savory and satisfying pasta.

### Can I use a different type of meat in the sauce?

Yes, you can substitute the ground meat with ground turkey, chicken, or even a plant-based meat alternative for a different flavor profile.

### Can I prepare the meat sauce ahead of time?

You can prepare the meat sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to ensure even heating.

## The Last Strand: Wrapping It Up

Chef RV's Meat Sauce Pasta is a delightful, comforting meal that's sure to please your friends and family. With this straightforward recipe, useful tips, and ingredient substitutes, you'll be whipping up a pasta masterpiece in no time. So, grab your apron and let's get cooking!


Discover the savory world of Chef RV's Meat Sauce Pasta! Uncover the secrets to creating this delicious, satisfying dish with our easy-to-follow guide.

Chef RV's Meat Sauce Pasta


## Ingredients needed

### Meat Sauce

- 1 tablespoon minced garlic
- 1/2 large red onion, finely chopped
- 500 grams ground meat (lean)
- 1 teaspoon paprika powder (optional)
- 1 tablespoon oyster or soy sauce
- 1 tablespoon tomato paste
- 500g tomato or spaghetti sauce
- 200g mushrooms, sliced
- 1 tablespoon white vinegar
- 1 tablespoon sugar
- Salt and pepper, to taste

### Mornay (Cheese Sauce)

- 750g (3 cups) fresh milk
- 30g (1/4 cup) cornstarch
- 160g (1 1/2 - 2 cups) grated cheddar or quick-melt cheese
- Pinch of salt

### Pasta

- 500 grams pasta, boiled al dente

## Step-by-Step Instructions

### Meat Sauce Magic

1. Heat a large pan over medium heat, then add the garlic and onion. Cook until fragrant and slightly golden.
2. Add the ground meat and cook until browned, breaking it apart with a wooden spoon as it cooks.
3. Stir in paprika powder (optional), oyster or soy sauce, tomato paste, tomato or spaghetti sauce, mushrooms, vinegar, and sugar. Season with salt and pepper to taste.
4. Simmer for 20-25 minutes, stirring occasionally.

### Mornay Marvel

1. In a saucepan, whisk together fresh milk and cornstarch until smooth. Heat over medium heat, stirring constantly.
2. Once the mixture thickens, add the grated quick-melt cheese and a pinch of salt. Stir until the cheese melts and the sauce is smooth and creamy.

### Pasta Perfection

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. Toss the cooked pasta with the meat sauce until well-coated.
3. Serve pasta topped with a generous drizzle of Mornay sauce.

## Tips and Tricks for the Ultimate Pasta Dish

- To elevate the flavor, add a splash of red wine to the meat sauce while simmering.
- For a vegetarian twist, swap out the ground meat for lentils or a meat substitute.
- You can use different pasta shapes like penne, fusilli, or farfalle for a fun variation.

## Ingredient Swaps for Global Kitchens

- Substitute quick-melt cheese with cheddar, mozzarella, or Gouda.
- Replace paprika with a dash of cayenne pepper or smoked paprika for a spicier kick.
- Use gluten-free pasta for a gluten-sensitive alternative.

## Nutrition Information

Servings: 4
Grams per serving: Approximately 375g

Per serving, this dish provides approximately:

- 750 calories
- 35g protein
- 90g carbohydrates
- 25g fat

## FAQs

### How can I store leftovers?

Store leftover pasta in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a microwave or on the stovetop, adding a splash of water or milk to rehydrate the sauce if needed.

### Can I freeze the meat sauce for later use?

Absolutely! You can freeze the meat sauce in airtight containers or freezer bags for up to 3 months. Thaw in the refrigerator before reheating and using.

### What side dishes go well with this pasta?

A fresh green salad, garlic bread, or steamed vegetables make excellent side dishes for this rich and flavorful pasta.

### Can I use a different type of meat in the sauce?

Yes, you can substitute the ground meat with ground turkey, chicken, or even a plant-based meat alternative for a different flavor profile.

### Can I make the Mornay sauce ahead of time?

You can prepare the Mornay sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, stirring frequently to prevent the sauce from splitting.

## The Last Noodle: Wrapping It Up

Chef RV's No Bake Mac and Cheese Pasta is a delectable, satisfying meal that's sure to impress your friends and family. With this easy-to-follow recipe, helpful tips, and ingredient substitutes, you'll be well on your way to pasta perfection. So, grab your apron, and let's get cooking!


Let's make Chef RV's No Bake Mac and Cheese Pasta! Also known as No Bake Cheese and Meat Sauce Pasta perfect as a full meal or even as a snack.

No Bake Mac and Cheese


## Ingredients for Cantonese Fried Rice

### Carbs and Proteins

- 250g long-grain white rice (cooked and chilled)
- 150g boneless chicken breast, diced
- 150g raw shrimp, peeled and deveined
- 100g Chinese sausage (Lap Cheong), sliced
- 2 large eggs, beaten

### Vegetables

- 100g frozen peas, thawed
- 50g bean sprouts
- 4 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced

### Sauce

- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- ½ teaspoon white pepper
- 2 green onions, sliced
- 1 teaspoon sesame oil

## A Nutritious, Flavorful Meal

Our Cantonese Fried Rice recipe yields 4 generous servings, with approximately 450g per serving. The nutrition information provided is for one serving.

- Calories: 550
- Carbohydrates: 56g
- Protein: 28g
- Fat: 24g
- Cholesterol: 200mg
- Sodium: 950mg

## How to Cook Cantonese Fried Rice

1. Prepare your ingredients
   Before you dive into the actual cooking, make sure all your ingredients are prepped and ready to go. This will save you precious time and ensure a smooth cooking process.

2. Cook the proteins
   Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the diced chicken and cook until it turns golden brown and is cooked through. Transfer the cooked chicken to a plate.

Next, cook the shrimp in the same wok until they turn pink and opaque. Transfer the cooked shrimp to the plate with the chicken.

3. Cook the egg
   In the same wok, add another tablespoon of vegetable oil and pour in the beaten eggs. Cook the eggs, stirring constantly, until they form soft curds. Transfer the cooked eggs to a separate plate.

4. Sauté the aromatics
   Heat the remaining vegetable oil in the wok and add the onions and garlic. Sauté until the onions turn translucent and fragrant.

5. Stir-fry the rice
   Add the cooked and chilled rice to the wok, breaking up any clumps with a spatula. Stir-fry the rice until it's heated through and well combined with the onions and garlic.

6. Combine the flavors
   Add the cooked chicken, shrimp, Chinese sausage, peas, and bean sprouts to the wok. Stir-fry everything together, allowing the flavors to meld.

7. Season the dish
   Drizzle soy sauce, oyster sauce, and Shaoxing wine over the rice mixture. Sprinkle with white pepper and toss everything together to ensure the seasonings are evenly distributed.

8. Finish and garnish
   Lastly, stir in the cooked egg, green onions, and sesame oil. Give everything a final stir to combine and serve immediately.

## Ingredient Substitutes

Can't find some ingredients or looking to tweak the recipe? No problem! Here are some handy substitutes and tips to make the dish uniquely yours.

- If you can't find Chinese sausage (Lap Cheong), substitute it with diced ham, bacon, or even sliced chorizo.
- For a vegetarian version, replace the chicken, shrimp, and Chinese sausage with tofu or your favorite mix of vegetables like bell peppers, mushrooms, and carrots.
- Don't have Shaoxing wine? You can use dry sherry or even mirin as an alternative.
- Feel free to adjust the seasoning to your taste by adding more or less soy sauce, oyster sauce, and white pepper.

## Tips for the Perfect Cantonese Fried Rice

- Use chilled, day-old rice for the best texture. Freshly cooked rice can be mushy and clump together when stir-frying.
- Cook your ingredients separately, then combine them at the end. This ensures that everything is cooked perfectly and the flavors meld together harmoniously.
- Feel free to adjust the heat according to your preference. You can add a dash of hot sauce, chili oil, or even some chopped fresh chilies for an extra kick.

## Frequently Asked Questions

### Can I use brown rice instead of white rice?

Absolutely! Brown rice provides a nuttier flavor and more fiber, but keep in mind that it may require slightly longer cooking time.

### Can I freeze Cantonese Fried Rice for later?

Yes, you can. Allow the fried rice to cool completely, then store it in an airtight container in the freezer for up to 3 months. To reheat, thaw the fried rice in the refrigerator and reheat it in a wok or skillet, adding a splash of water to prevent it from drying out.

### How can I make this dish gluten-free?

To make a gluten-free Cantonese Fried Rice, simply use gluten-free soy sauce and ensure that your oyster sauce is also gluten-free.

### What side dishes can I serve with Cantonese Fried Rice?

Cantonese Fried Rice can be a standalone meal or paired with side dishes like Chinese greens in oyster sauce, spring rolls, or dumplings.

### Can I add other proteins like beef or pork to the dish?

Yes, you can customize the dish with your favorite proteins. Just make sure to cook them separately before combining them with the rice, as mentioned earlier in the recipe.


Discover this mouthwatering Cantonese Fried Rice recipe and unlock the secrets to this popular dish, perfect for a delightful weeknight meal.

Cantonese Fried Rice


## The Magic of Hong Kong Style Cooking

Hong Kong cuisine is a delightful fusion of East and West, combining traditional Chinese flavors with modern culinary techniques. This unique combination results in a vibrant, flavorful dish that is sure to impress your dinner guests.

## What sets Hong Kong Style Sweet and Sour Chicken apart?

This sumptuous recipe differs from traditional sweet and sour chicken in several ways, including:

- A lighter, crispier batter
- A more nuanced sauce that balances sweetness and tanginess
- The use of fresh ingredients for a vibrant taste

## Ingredients

To create this delicious dish, gather the following ingredients:

### For the Chicken

500g boneless, skinless chicken breasts, cut into bite-sized pieces
1 large egg, beaten
1/2 cup (120g) cornstarch
Salt and pepper to taste
Vegetable oil for frying

### For the sauce

1/2 cup (120ml) pineapple juice
3 tbsp (45ml) rice vinegar
2 tbsp (30g) brown sugar
2 tbsp (30ml) soy sauce
1 tbsp (15ml) tomato ketchup
1 tbsp (15g) cornstarch, dissolved in 2 tbsp (30ml) water

### For the stir-fry

1 tbsp (15ml) vegetable oil
1/2 cup (75g) diced red bell pepper
1/2 cup (75g) diced green bell pepper
1/2 cup (75g) diced onion
1/2 cup (75g) pineapple chunks
2 cloves garlic, minced
1 tsp (5g) minced ginger

## Let's Get Cooking: Step-by-Step Instructions

1. In a large bowl, combine the beaten egg, cornstarch, salt, and pepper. Add the chicken pieces and toss to coat evenly.
2. Heat about 1-inch (2.5cm) of vegetable oil in a deep frying pan over medium-high heat. Fry the chicken in batches, turning occasionally, until golden brown and cooked through, about 3-4 minutes per batch. Drain on paper towels.
3. In a small bowl, whisk together the pineapple juice, rice vinegar, brown sugar, soy sauce, ketchup, and cornstarch mixture. Set aside.
4. In a large skillet or wok, heat 1 tbsp of vegetable oil over medium heat. Add the garlic and ginger and cook for 1 minute, or until fragrant.
5. Add the red and green bell peppers, onion, and pineapple chunks to the skillet. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
6. Pour the sauce mixture into the skillet and bring to a boil. Cook for 1-2 minutes, or until the sauce thickens.
7. Add the fried chicken pieces to the skillet and toss to coat in the sauce. Cook for an additional 2-3 minutes, ensuring the chicken is heated through and coated evenly with the sauce.

8. Serve your Hong Kong Style Sweet and Sour Chicken over steamed rice or noodles, and enjoy this delightful fusion of flavors!

## Nutrition Information

This recipe serves 4 people and has the following nutritional values per serving:

- Calories: 425
- Fat: 16g
- Carbohydrates: 42g
- Protein: 28g
  Please note that these values may vary depending on the specific ingredients used.

## Ingredient Substitutes

If you're unable to find some of the ingredients, don't worry! Here are some potential substitutes:

- Rice vinegar: Apple cider vinegar or white wine vinegar
- Soy sauce: Tamari or coconut aminos
- Brown sugar: Honey or maple syrup
- Pineapple juice: Orange juice or apple juice

## Tips and Tricks for the Perfect Hong Kong Style Sweet and Sour Chicken

- Ensure your oil is at the correct temperature for frying, around 350°F (175°C), to achieve a light and crispy batter.
- Avoid overcrowding the frying pan when cooking the chicken to maintain an even cooking temperature.
- Feel free to add other vegetables like carrots, zucchini, or snow peas to the stir-fry for added color and nutrition.

## FAQs

### What makes Hong Kong Style Sweet and Sour Chicken different from regular sweet and sour chicken?

Hong Kong Style Sweet and Sour Chicken features a lighter, crispier batter, a more nuanced sauce, and the use of fresh ingredients for a vibrant taste.

### Can I use a different protein instead of chicken?

Absolutely! You can try using shrimp, tofu, or even pork to make this dish.

### How can I make this recipe healthier?

To make a healthier version, you can try baking or air-frying the chicken instead of deep-frying. Additionally, you can increase the number of vegetables in the stir-fry.

### Can I prepare this dish ahead of time?

Yes, you can prepare the sauce and chop the vegetables ahead of time. However, it's best to fry the chicken and cook the stir-fry right before serving for optimal taste and texture.

### How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.


Discover the secret to Hong Kong Style Sweet and Sour Chicken with our recipe. Delight your taste buds with its balance of sweet and tangy flavours.

Hong Kong Style Sweet and Sour Chicken


## What is Kung Pao Pork

Kung Pao pork is a spicy and flavorful dish that has its roots in the Sichuan province of China. It is a dish that is known for its intense heat, which comes from the use of Sichuan peppercorns and dried chili peppers. In this recipe, we will show you how to make Kung Pao pork that is both spicy and savory, with the perfect balance of flavors.

## History of Kung Pao Pork

Kung Pao pork is named after Ding Baozhen, a Qing Dynasty official who lived in the Sichuan province of China. The dish is believed to have originated in the Guizhou province, but it became popular in the Sichuan province during the Qing Dynasty. The dish is named after Ding Baozhen because he was known for his love of spicy food, and the dish was created in his honor.

## Ingredients for Kung Pao Pork

- 600g pork, cut into chunks
- 1 tbsp soy sauce
- 1/4 tsp black pepper
- 1 tbsp Chinese cooking wine
- 1 tbsp cornflour
- 2 tbsp cooking oil
- 50g cashew nuts
- 1/2 tsp chilli flakes
- 1 red onion, quartered
- 2 cloves garlic, chopped
- 1 bell pepper, roughly cut
- 4 tbsp water
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 tsp brown sugar

## How to Make Kung Pao Pork

1. Marinate the pork in soy sauce, black pepper, cooking wine, and cornflour for at least 30 minutes. This will let the flavors meld together, creating a rich and savory base.
2. In a wok, heat the cooking oil and fry the cashew nuts until golden. These will add crunch and nuttiness to the dish. Drain and set aside.
3. Using the same wok, fry the chilli flakes, onions, and garlic until fragrant. This trio will add a spicy kick to the dish.
4. Add the marinated pork and stir fry until the pork slightly cooks. Keep an eye on it, you don't want to overcook the pork!
5. Add the bell peppers, water, soy sauce, oyster sauce, and brown sugar. Stir until combined, coating the pork and veggies with the flavorsome sauce.
6. Cover and simmer for 2 minutes, or until the pork is cooked through.
7. Finally, add the cashew nuts and give it a good stir. Voila! Your Kung Pat Pork is ready to be devoured.

## Tips for Making Perfect Kung Pao Pork

- Be sure to cut the pork into small pieces to ensure that it cooks evenly.
- Use a wok or large skillet to stir-fry the ingredients quickly and evenly.
- Adjust the amount of chili flakes and Sichuan peppercorns to your liking. If you prefer a milder flavor, use fewer peppers and peppercorns.
- For an extra punch of flavor, marinate the pork for longer or even overnight.
- If you prefer a thicker sauce, dissolve some cornstarch in water and add it to the wok during the simmering step.
- Serve your Kung Pat Pork over a bed of steamed rice or noodles for a complete meal.

## Ingredient Substitutes: Making It Work

- Can't find Chinese cooking wine? Use dry sherry or sake as a substitute.
- No oyster sauce? Try using hoisin sauce or fish sauce instead.

## Nutritional Information: A Healthy Choice

This recipe makes 4 servings, with each serving weighing approximately 250 grams. Based on the ingredients provided, a serving of Kung Pat Pork contains approximately:

- 600 calories
- 45g protein
- 35g fat
- 20g carbohydrates

FAQs

### Can I use chicken instead of pork?

Absolutely! Feel free to substitute chicken for pork if you prefer.

### How spicy is this dish?

The spice level can be adjusted according to your preference. Use more or less chili flakes to suit your taste buds.

### Can I use peanuts instead of cashew nuts?

Yes, peanuts are a great alternative and will give a similar crunch and nutty flavor to the dish.

### Is it possible to make this dish vegetarian?

Certainly! Substitute tofu or a mix of your favorite veggies for the pork to make a vegetarian version.

### Can I make this dish ahead of time and reheat it later?

While it's best served fresh, you can make it ahead of time and reheat it over low heat before serving. However, you may want to add the cashews just before serving to retain their crunchiness.

### What other vegetables can I add to this dish?

Feel free to get creative! You can add broccoli, baby corn, snow peas, or any other veggies you love to enhance the flavors and textures of your Kung Pat Pork.


Kung Pao Pork recipe using marinated lean pork, cashews and bell peppers. This recipe is easy to prepare and perfect for a quick and satisfying meal.

Main Course Recipes

Chef RV's Cheese Sauce Pasta

Chef RV's Meat Sauce Pasta

No Bake Mac and Cheese

Cantonese Fried Rice

Hong Kong Style Sweet and Sour Chicken

Kung Pao Pork