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Sesame Chicken

Sesame Chicken
Sesame Chicken I have whined and complained before about my plight of living without Chinese takeout. Well this is how I cope. Sesame Chicken is my favorite on the all you can eat buffet, well along with the Crab Rangoon. This is a recipe that I adapted from one my sister-in-law gave me. Ingredients for chicken: 3 chicken breasts, cut into 1 to 1/2 chunks1/2 cup milk1 egg1 1/2 cups flour1 teaspoon saltVegetable Oil for frying for sauce: 1/2 cup water1 cup chicken broth1/8 cup vinegar1/4 cup cornstarch1 cup sugar2 tablespoons soy sauce2 tablespoons toasted sesame oil1/2 teaspoon granulated garlic2 tablespoons sesame seeds, toasted Cooking Directions for chicken: Place milk and egg in a shallow bowl and beat together. for sauce: In a medium sauce pan, add water, chicken broth, and vinegar. Enjoy! Miss Microformatting by hRecipe. Tagged as: Chicken, sesame, sesame sauce

Favorite Family Recipes: Mongolian Beef I LOVE P.F. Changs but it can be a little pricy for what you actually get. I have been making this recipe for YEARS now and I always get rave reviews. Ingredients 4 tsp. vegetable oil 2 tsp. ginger, minced 2 Tbsp. garlic, minced 1 c. soy sauce 1 c. water 1 c. brown sugar (packed) 2 c. vegetable oil 2 Lb. flank steaks ½ c. cornstarch 3 large green onions Instructions Make the sauce by heating 4 tsp. vegetable oil in a medium saucepan over medium/low heat. Thai Peanut Salsa Sauce | Creatively Domestic a Thai dish...whaaaaaa? I've seen recipes for Pad Thai with ketchup in it, but this one really threw me. But my curiosity started to take hold...and I had an almost excessive amount of salsa in my pantry, so I was intrigued but still skeptical. I got cooking, reserving the chicken and vegetables on the side, just in case the sauce was unappetizing. Overall, I was pretty pleased with the outcome of the dish. So yes, I guess, salsa does work in Thai food! Thai Peanut Salsa Sauce recipe adapted from Recipe Shoebox Serves 6 - 8 2 tablespoons vegetable oil, divided 2 large boneless skinless chicken breasts, diced 3 cups chopped stir fry veggies (I used broccoli, carrot and celery) 2 cups salsa 1/2 cup peanut butter 2 tablespoons lime juice 1 tablespoon fish sauce (optional) 2 tablespoons. honey 2 tablespoons soy sauce 1/4 cup chopped peanuts 1/4 cup minced fresh cilantro White rice, for serving

Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles SLIDESHOW: Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles [Photographs: J. Kenji Lopez-Alt] Ramen in the U.S. has come a long way. That said, my tastes have changed and expanded considerably over the years, and sometimes that little flavoring packet just isn't enough. As a card-carrying member of the Ramen Transmogrification Society of Greater New York,* it is my duty, my honor, and my privilege to share with you some of our methods and recipes. For full, step-by-step instructions on any of these dishes, please click through the slideshow above. * Our membership is pretty thin right now—care to join? Simple Add-ins Mix-ins. The easiest way to quickly upgrade a bowl of instant noodles is with ingredients that require no extra cooking. Miso pasteChili bean sauceThai curry pasteJapanese curry powderFish sauceHarrisaVinegarPonzu Here's the answer: Just crunch up the noodles in the bag, tear off a corner, add the seasoning packet, hold the torn corner and shake it up, then consume. Eggs

Boneless Chicken Wings You may be wondering how to make boneless chicken wings. Luckily boneless chicken wings are very easy to make and the truth is, there is really no such thing as a boneless chicken wing. Boneless chicken wings are simply breaded pieces of chicken breast. The first thing you are going to want to do is bread the chicken pieces and fry them. Cooking Instructions: Step 1: Heat oil in a deep-fryer to 375 degrees. Now, here are the sauces. Buffalo Wing Sauce- Ingredients: ¼ cup hot pepper sauce 1 tablespoon butter Step 1: Combine hot sauce and butter in a small bowl. Honey BBQ Wing Sauce- Ingredients: 1 ¼ cups ketchup 1/3 cup white vinegar ¼ cup molasses ¼ cup honey 1 teaspoon liquid smoke flavoring ½ teaspoon salt ¼ teaspoon onion powder ¼ teaspoon chili powder Step 1: In a small saucepan over medium heat combine all of the ingredients. Parmesan Garlic Wing Sauce- Step 1: Pre-heat the oven to 350 degrees. Asian Wing Sauce- Step 1: In a small bowl mix cornstarch with rice vinegar.

Mac and Cheese Recipe | Reluctant Gourmet Macaroni and Cheese And, no, I don’t mean the kind in the blue box. Or any kind that starts with powdered cheese or a squeeze packet of cheese. Not that there is anything wrong with Boxed Mac & Cheese from a blue box! My kids love it and have been eating it for years. I remember living on it in college and adding cream of mushroom soup or a can of tuna fish to make it special. Today, if you think that macaroni and cheese is just a kid’s dish, or just comfort food for those cold days of winter time, it might be better to think of it as pasta in a classic French sauce instead of plain old mac and cheese. Mornay Sauce Mornay sauce is a French sauce based on béchamel sauce, one of the 5 classic mother sauces with cheese stirred into it. This may all sound way too fancy and over the top, but it really isn’t difficult to prepare and the results are far better than what comes out of the box. Mix the Mornay sauce with any pasta shape you like, and voila: stove top macaroni and cheese! Ingredients

She Simmers - Thai Home Cooking Go ahead, take a shot of salad dressing. | DesignHER Momma I got my first taste of this salad dressing when a dear friend brought it over with a meal she had made for my crew right after Nola was born. From the moment the heavenly concoction hit my lips, I wanted to drink it right out of it’s re-purposed glass bottle. Since asking begging her for the recipe, I’ve probably made it weekly. And I make it for everyone I know. If I love you, I will bring you this dressing. It’s been proven. So it’s time. What you will need: 2-3 garlic cloves, grated. 1/2 tsp. dry mustard 1/2 tsp. ground pepper 1 tsp. sea salt 1/2 lemon, squeezed (I use this squeezer 2 tablespoons tarragon wine vinegar 1/2 cup olive oil Freshly grated Parmesan cheese Mash the salt n’ peppa! Then, whisk in the tarragon white wine vinegar, lemon and oil: Take a good ole’ shot of the heavenly mixture (go state!) And store it in a salad dressing shaker , in your refrigerator for up to 2 weeks. You guys, I’ve just given you a gift. Comments comments

BBQ sauce collection I’m more of a classic buffalo sauce(Frank’s, butter, and vinegar) man myself, but I had these recipes for my favorite wings at Buffalo Wings Wings, so I thought I would share. Some of these may seem a little labor intensive, but they definitely taste a lot better with fresh ingredients. Enjoy. updated: November 21st, 2009 Parmesan Garlic 1/2 cup butter, melted1 teaspoon garlic powder1/2 teaspoon onion salt1/4 teaspoon black pepper, freshly ground1/2 cup parmesan cheese, grated Spicy Garlic 1 Cup Frank’s cayenne pepper sauce1/3 Cup vegetable oil1 Teaspoon granulated sugar1 Teaspoon garlic powder½ teaspoon course ground black pepper½ teaspoon cayenne pepper½ teaspoon Worcestershire sauce Medium Wing Sauce 1 cup Frank’s cayenne pepper sauce1/3 cup vegetable oil1 teaspoon granulated sugar1/2 teaspoon cayenne pepper1/2 teaspoon garlic powder1/2 teaspoon Worcestershire sauce1/8 teaspoon coarse ground black pepper Hot Wing Sauce Blazin’ Mango Habanero Asian Zing Carribean Jerk Cooking Instructions:

Loaded Baked Potato Soup Potatoes have been one of my favorites since I can remember. They were also my first “vegetable”. I also love how versatile potatoes are. You can really put whatever you want into your potatoes and they will, most likely, still be good. I know that it may not be cold where most of you are, unless you are in Colorado I hear it is still snowing!, but I would suggest turning up your AC and still making this soup because it is just too delicious not to. Loaded Baked Potato Soup Recipe type: Soup Serves: 6-8 3 lbs small Yukon gold potatoes⅔ cup all-purpose flour6 cups low-fat milk1 cup shredded cheddar cheese (divided)1 teaspoon salt½ teaspoon black pepper1 cup reduced-fat sour cream1 cup chopped green onions (divided)6 bacon slices (cooked & crumbled)salt (to taste)