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Curry powder adds extra kick to the classic stir-fry combo of rice, chicken, and vegetables you find limited.
Total Time: 0:25
Prep: 0:10
Cook: 0:15
Level: Easy
Yield: 6 servings
Serves: 6
Ingredients

3 tbsp. canola oil
1 large onion
1 package sliced Canadian bacon
1 bunch bok choy
1 large red bell pepper
2 tsp. finely chopped, peeled fresh ginger
3 clove garlic
8 oz. skinless, boneless chicken
3 large eggs
1½ tsp. madras curry powder
4 c. cooked brown basmati rice
2 tbsp. low-sodium soy sauce

Directions

Heat 2 teaspoons of the oil in a large nonstick skillet or wok over medium-high heat. Add onion and bacon and stir-fry 4 minutes. Add bok choy; stir-fry 2 minutes or until leaves have wilted. Add bell pepper, ginger, and garlic; stir-fry until . Remove vegetables to a bowl hotels in kowloon.
Return skillet to heat; add 1 tablespoon of the oil. When hot, add chicken and stir-fry 3 to 4 minutes or until cooked through. Remove chicken to bowl with vegetables.
Return skillet to heat; add 1 teaspoon of the oil. When hot, add eggs and scramble just until set. Add eggs to bowl with vegetables and chicken.
Return skillet to heat; add the remaining 1 tablespoon oil to skillet along with curry powder and cook over medium-high heat 30 seconds, stirring, until fragrant. Add rice and stir-fry until coated evenly. Cook rice undisturbed until bottom is slightly crisp, about 3 to 4 minutes.
Return vegetables, chicken, and eggs to skillet; add soy sauce and stir-fry 3 minutes longer hotel in hong kong.
  

Two Halloween must-haves — candy corn and cereal treats — make one festive sweet. The trick? Spike the orange and yellow layers with citrus zest to add bright, unexpected flavor .
Level: Easy
Yield: 20
Ingredients
Cooking spray
9 tbsp. unsalted butter
12 c. miniature marshmallows
¾ tsp. fine salt
9 c. crisp puffed-rice cereal
1 tbsp. grated orange zest
Yellow food coloring
red food coloring
1 tbsp. grated lemon zest
Directions
Lightly coat a 5- by 9-inch loaf pan with cooking spray. In a large saucepan, melt 3 tablespoons unsalted butter over medium. Add 4 cups miniature marshmallows and 1/4 teaspoon fine salt; stir until melted. Stir in 3 cups crisp puffed-rice cereal and immediately transfer to pan. Coat an offset spatula with cooking spray and firmly press mixture into an even layer .
Rinse saucepan. Repeat step 1 twice: To second batch, add orange zest and enough yellow and red food coloring to tint marshmallow mixture orange before adding cereal, then press into pan. To third batch, add lemon zest and enough yellow food coloring to tint . Press third batch into pan.
Let set 2 hours (or overnight). Run a small knife around edges of pan and invert loaf onto a cutting board. With a serrated knife, cut loaf into 10 slices. Cut each slice in half crosswise.
Using your hands, gently mold each treat into a candy-corn shape .
Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
Tips & Techniques
Cook's Note: To store, arrange treats in a single layer on parchment-lined baking sheets, wrap tightly in plastic, and keep at room temperature, up to 3 days.
  

You can never go wrong with a heaping plate of spaghetti and meatballs dermes.
Total Time: 0:30
Prep: 0:25
Level: Moderate
Serves: 4
Ingredients

1.00 medium spaghetti squash
1.00 large red pepper
1.00 lb. ground chicken
2.00 clove garlic
0.50 tsp. red pepper
0.50 tsp. rosemary
8.00 oz. whole-grain spaghetti
2.00 c. lower-sodium marinara sauce
basil leaves

Directions

Preheat oven to 450 degrees F. Line 18-inch by 12-inch jelly-roll pan with foil. Spray with nonstick cooking spray. Heat large covered saucepot of salted water to boiling on high Singapore company formation.
With knife, pierce squash all over. Place on microwave-safe pie plate or shallow bowl. Microwave on High 7 minutes. Turn over; microwave another 10 minutes or until very tender when pierced with knife.
Meanwhile, arrange sliced pepper in single layer on half of prepared pan. In medium bowl, mix chicken with garlic, crushed red pepper, rosemary, and 1/4 teaspoon salt. Using rounded measuring tablespoon, form mixture into 1-inch balls; place on other half of prepared pan. Spray sliced pepper and meatballs with cooking spray. Roast 15 minutes or until meatballs are golden and cooked through (165 degrees F).
While meatballs roast, . Drain well; return to pot.
When squash is cool enough to handle, cut in half lengthwise. Remove and discard seeds. With fork, scrape squash strands into pot with pasta. Add marinara sauce, roasted red pepper, and 1/2 teaspoon salt; toss until combined. Divide among 4 serving plates zmot. Top each with meatballs. Garnish with basil leaves, if desired.

  

This rich and creamy sweet potato pie with pecan topping is a combination of two pies that pretty much rules the dessert scene during fall. Take a bite and soak in the festivities Bridal Makeup.
Total Time: 4:00
Prep: 0:50
Level: Moderate
Serves: 8
Ingredients

2 to 3 sweet potatoes
2.00 large eggs
0.33 c. packed light brown sugar
0.50 c. packed light brown sugar
3.00 tbsp. pure maple syrup
0.25 tsp. salt
0.50 tsp. ground cinnamon
0.25 tsp. ground nutmeg
0.75 c. heavy cream
1.00 tbsp. heavy cream
1.00 package prebaked pie crust or 1 frozen store-bought (9-inch) crust
3.00 tbsp. butter
1.00 c. pecans

Directions

To make the sweet potato puree Cloud Management Solution, cover sweet potatoes with water in a large saucepan. Bring to a boil; cook until tender when pierced with the tip of a paring knife, about 15 minutes. Drain; puree in a food processor until completely smooth. Let cool completely before using (refrigerate or freeze for quicker cooling).
To make filling, preheat oven to 375 degrees F. In a large bowl, whisk eggs, 1/3 cup brown sugar, and maple syrup until smooth. Add sweet-potato puree, salt, cinnamon, nutmeg, and 3/4 cup cream; whisk until completely smooth. Place cooled crust on a rimmed baking sheet; pour filling into crust. (If using a store-bought crust, defrost 10 minutes; prick bottom all over with a fork.)
Bake pie on lowest rack of oven until filling is set, about 50 minutes. If crust browns too quickly, tent edges with foil. , 1 hour; transfer to refrigerator to cool completely.
To make the pecan topping, melt butter over medium heat in a medium saucepan. Add remaining 1/2 cup light-brown sugar and pecans. Cook, stirring, until sugar is incorporated and the mixture is smooth, about 3 minutes. Stir in remaining tablespoon cream; let cool 1 to 2 minutes. Pour mixture over cooled pie. With a butter knife or spatula, spread mixture over pie. Cool until topping has hardened, about 30 minutes. (Do not refrigerate again; keep pie in a cool place up to 6 hours.)

Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes you find.