Main Dishes

Double-Fried Orange Chicken

Battered chicken-thigh pieces fried twice in small batches, then tossed in an orange, ketchup, vinegar, and chili glaze.

Chinese eggplant pan-fried in a starch coating and briefly tossed in a garlic, ginger, soy, vinegar, and brown-sugar glaze.

Thinly sliced potatoes layered with seasoned browned beef, onion, milk, butter, and shredded cheese, without condensed soup.

Slow-cooked turkey chili with kidney, great northern and black beans, tomato-vegetable juice, and a mild seasoning blend.

A stovetop turkey chili with kidney beans, sliced olives, tomatoes, bell pepper, corn, and parsley.

Roasted vegetables topped with ground beef cooked in broth and Worcestershire sauce, finished with one provolone slice per bowl.

A single-pot ground-beef meal with canned black-eyed peas, white rice, tomatoes with green chiles, mushrooms, and Creole seasoning.

A small dry-style stir fry of chicken thigh strips, cashews, onion, and a concentrated oyster-soy-fish sauce.

Pasta and broccoli coated in an unsweetened plant-milk sauce, with seasoned crisp tofu cubes and white miso.

Arborio rice cooked with warm broth, a cup of chopped edible mushrooms, onion, garlic, and Parmesan.