SAUCE
1 1/2 c water
2 T orange juice
1 c packed brown sugar
1/3 c rice vinegar
2 1/2 T soy sauce
1/4 c plus 1 t lemon juice
1/4 t minced garlic
1 rounded tsp chopped green onion
1/4 t crushed red pepper flakes
6 t cornstarch
3 T water
1 t minced water chestnuts
1/2 t minced fresh ginger
Combine all sauce ingredients except cornstarch and water in a small saucepan over high heat. Stir often while bringing mixture to boil. When sauce reaches a boil, remove it from heat and allow to cool uncovered. Slice 2 uncooked chicken breasts into bite size chunks. Remove 1 cup of sauce and pour over the chicken in a large resealable plastic bag. Let it marinate for several hours. Preheat 2" oil in a wok or skillet to 350 degrees. Combine the cornstarch with the water and pour into the remaining sauce. Place saucepan back on medium heat. When sauce begins to bubble and thicken, remove from heat. Beat together 1 cup of ice water and 1 egg. Add 1/4 t of baking soda and 1/4 t of salt. Add 3/4 c of flour and stir with a fork until just blended. Sprinkle another 1/4 c flour on top of the batter and mix with only one or two strokes. Put remaining flour (1/2 c) in a separate bowl. Remove chicken from marinade and discard the marinade. Dip chicken pieces in flour, then in the batter. Cook chicken in the oil. After chicken is cooked, pour sauce over and gently stir.
Monday, June 8, 2009
Fried Rice
4 cups of cooked rice (day old is the best)
2 T oil
4 eggs, beaten well
2 cups frozen peas and carrots
1 pkg of extra firm tofu, diced into small cubes and drained
2 T soy sauce
1/4 c green onions
Heat a large wok or fry pan. Scramble eggs and remove when fully cooked. Heat oil in pan. Add rice and cook for about 10 minutes. Add frozen vegetables, tofu, and eggs. When vegetables and tofu are heated through, add soy sauce and green onions.
2 T oil
4 eggs, beaten well
2 cups frozen peas and carrots
1 pkg of extra firm tofu, diced into small cubes and drained
2 T soy sauce
1/4 c green onions
Heat a large wok or fry pan. Scramble eggs and remove when fully cooked. Heat oil in pan. Add rice and cook for about 10 minutes. Add frozen vegetables, tofu, and eggs. When vegetables and tofu are heated through, add soy sauce and green onions.
Chocolate Revel Bars
1 c butter
2 c packed brown sugar
2 eggs
2 t vanilla
3 c quick cooking oats
2 1/2 c flour
1 t baking soda
1 1/2 t salt
1 14 oz can sweetened condensed milk
1 12 oz pkg milk chocolate chips
2 T butter
1 c chopped nuts (optional)
2 t vanilla
In a large bowl, cream together butter and brown sugar until fluffy; beat in eggs and 2 t of vanilla. Stir together oats, flour, baking soda and 1 t of salt; stir in creamed mixture until blended. Set aside. In a heavy saucepan stir milk, chocolate chips, 2 T butter and remaining 1/2 t of salt over low heat until smooth. Remove from heat; stir in nuts and vanilla. Put 2/3 of oat mixture into ungreased baking pan. Spread chocolate mixture over layer. Sprinkle with remaining oat mixture. Bake at 350 for 25-30 min. Cool, cut into bars.
2 c packed brown sugar
2 eggs
2 t vanilla
3 c quick cooking oats
2 1/2 c flour
1 t baking soda
1 1/2 t salt
1 14 oz can sweetened condensed milk
1 12 oz pkg milk chocolate chips
2 T butter
1 c chopped nuts (optional)
2 t vanilla
In a large bowl, cream together butter and brown sugar until fluffy; beat in eggs and 2 t of vanilla. Stir together oats, flour, baking soda and 1 t of salt; stir in creamed mixture until blended. Set aside. In a heavy saucepan stir milk, chocolate chips, 2 T butter and remaining 1/2 t of salt over low heat until smooth. Remove from heat; stir in nuts and vanilla. Put 2/3 of oat mixture into ungreased baking pan. Spread chocolate mixture over layer. Sprinkle with remaining oat mixture. Bake at 350 for 25-30 min. Cool, cut into bars.
Garlic Roasted Potatoes
2 lbs red potatoes
1 package Litpon Savory Herb with Garlic Soup Mix
2 T olive oil
Wash potatoes. Cut and dice into small cubes. Combine with the soup mix and olive oil. Bake at 375 for 45-60 minutes, until potatoes begin to turn crispy.
1 package Litpon Savory Herb with Garlic Soup Mix
2 T olive oil
Wash potatoes. Cut and dice into small cubes. Combine with the soup mix and olive oil. Bake at 375 for 45-60 minutes, until potatoes begin to turn crispy.
Au Gratin Potatoes
2 lbs potatoes (about 6 medium)
1 medium onion, chopped (about 1/2 cup)
1/4 c margarine or butter
1 T flour
1 t salt
1/4 t pepper
2 c milk
2 c shredded natural sharp Cheddar cheese (about 8 oz)
1/4 c fine dry bread crumbs
Paprika
Peel and dice potatoes. Cook and stir onion in margarine in 2-quart saucepan until onion is tender. Stir in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk and 1 1/2 cups of cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute. Place potatoes in ungreased 1 1/2 quart casserole dish. Pour cheese sauce over potatoes. Cook uncovered in 325 oven 1 hour 20 minutes or in 375 degree oven for 1 hour.
Mix remaining cheese and the bread crumbs; sprinkle over potatoes. Sprinkle with paprika. Cook uncovered until top is brown and bubbly, 15 to 20 minutes longer.
1 medium onion, chopped (about 1/2 cup)
1/4 c margarine or butter
1 T flour
1 t salt
1/4 t pepper
2 c milk
2 c shredded natural sharp Cheddar cheese (about 8 oz)
1/4 c fine dry bread crumbs
Paprika
Peel and dice potatoes. Cook and stir onion in margarine in 2-quart saucepan until onion is tender. Stir in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk and 1 1/2 cups of cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute. Place potatoes in ungreased 1 1/2 quart casserole dish. Pour cheese sauce over potatoes. Cook uncovered in 325 oven 1 hour 20 minutes or in 375 degree oven for 1 hour.
Mix remaining cheese and the bread crumbs; sprinkle over potatoes. Sprinkle with paprika. Cook uncovered until top is brown and bubbly, 15 to 20 minutes longer.
Chicken Chimichangas
2 cups cooked shredded chicken
1 cup favorite salsa
1 1/2 t cumin
1 1/2 t oregano
1/2 salt
Monterrey Jack cheese
flour tortillas
Combine chicken, salsa, cumin, oregano, and salt in a saucepan. Cook until most of the liquid is absorbed. Roll chicken mixture and some cheese into flour tortillas, making sure to tuck in all the sides. Heat some oil in a saucepan and fry the filled tortillas until golden brown. Serve with salsa and sour cream.
1 cup favorite salsa
1 1/2 t cumin
1 1/2 t oregano
1/2 salt
Monterrey Jack cheese
flour tortillas
Combine chicken, salsa, cumin, oregano, and salt in a saucepan. Cook until most of the liquid is absorbed. Roll chicken mixture and some cheese into flour tortillas, making sure to tuck in all the sides. Heat some oil in a saucepan and fry the filled tortillas until golden brown. Serve with salsa and sour cream.
Enchiladas
1/2 lb lean ground beef
1/2 med onion, chopped
1/2 can diced green chilies
1 t cumin
1/2 t salt
1/2 pepper
1 package of Rice a Roni (whatever flavor you would like, I usually use Beef or Chicken)
10 flour tortillas
1 can of Rosarita enchilada sauce (I'm picky, and this is the best sauce I've found)
cheddar cheese
Brown beef. Add onion and chilies, cook until onion is tender. Add cumin, salt, and pepper. Meanwhile, cook the rice according to the package directions. Add 1/2 of the cooked rice to the beef mixture. Spoon the beef/rice mixture into the tortillas, roll up, and place seam side down in a greased 9x13 pan. Cover with enchilada sauce and then top with cheese. Place in a 400 degree oven and bake for 20-25 minutes.
1/2 med onion, chopped
1/2 can diced green chilies
1 t cumin
1/2 t salt
1/2 pepper
1 package of Rice a Roni (whatever flavor you would like, I usually use Beef or Chicken)
10 flour tortillas
1 can of Rosarita enchilada sauce (I'm picky, and this is the best sauce I've found)
cheddar cheese
Brown beef. Add onion and chilies, cook until onion is tender. Add cumin, salt, and pepper. Meanwhile, cook the rice according to the package directions. Add 1/2 of the cooked rice to the beef mixture. Spoon the beef/rice mixture into the tortillas, roll up, and place seam side down in a greased 9x13 pan. Cover with enchilada sauce and then top with cheese. Place in a 400 degree oven and bake for 20-25 minutes.
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